1 to 2 cinnamon sticks 3 whole cloves 1 red apple, sliced into 8 wedges, for garnish Gummy worms, for garnish 1 750-ml bottle sparkling cranberry-apple juice 1 cup cinnamon whiskey (optional) Instructions: Smash the ginger slices with the flat side of a chef's knife and transfer to a medium saucepan. Add the apple cider, orange zest, lemon zest, cinnamon sticks and cloves. Bring to a simmer over medium heat. Simmer 10 minutes, then strain through a fine-mesh sieve into a pitcher. Let cool to room temperature, then refrigerate until chilled, about 1 hour. Poke holes in the apple wedges with a chopstick or skewer and insert a gummy worm into each. Add the cranberry-apple juice and whiskey, if using, to the punch. Serve over ice. Garnish with the apples. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 67468,"Parmigiano Sformato with Piquillo Peppers and Almonds Nonstick cooking spray 2 cups heavy cream 4 eggs 1 cup grated Parmigiano-Reggiano Salt 1 pinch cayenne 1 jar piquillo peppers, julienned 1/4 cup sliced almonds, toasted 2 cups arugula or mesclun Extra-virgin olive oil 3 to 4 tablespoons sherry vinegar 2 tablespoons chopped chives Special equipment: 8 (6-ounce) ramekins or disposable aluminum cups Instructions: Preheat oven to 325 degrees F. Spray the ramekins or disposable aluminum cups with nonstick spray. To a medium bowl, add the heavy cream, eggs and Parmigiano and whisk to combine. Season with salt and cayenne. Divide the egg, cream, cheese mixture between the ramekins. Place the filled ramekins in a baking dish and fill halfway with hot tap water. Cover with aluminum foil and bake in the preheated oven for 20 to 25 minutes. Remove from oven and let cool on racks. Place the cooled sformato in a warm oven for 10 minutes to reheat. While the sformato is reheating toss the peppers and almonds with the greens and a sprinkle of oil, vinegar and salt. Arrange some of the pepper mixture on individual serving plates. Unmold the sformati on the serving plate and arrange the peppers against the sformato. Drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 67469,"Instant Pot Blueberry Corn Muffin Bites One 8.5-ounce box corn muffin mix, such as Jiffy 1 large egg
1/3 cup whole milk
1/2 cup fresh blueberries
1/2 teaspoon finely grated lemon zest
Instructions: Whisk together the corn muffin mix, egg and milk in a medium bowl until just combined and smooth. Use a rubber spatula to fold in the blueberries and lemon zest until evenly dispersed. Divide the batter evenly among the egg bite mold cups (each cup will be about three-quarters full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
Add 1 1/2 cups of water to the Instant Pot?, then carefully lower the rack using the handles into the pot. Follow the manufacturer\u2019s guide for locking the lid and preparing to cook. Set to pressure-cook on high for 9 minutes (see Cook's Note).
After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer\u2019s guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the muffin bites out of the mold. Run a small offset spatula around the edge of the mold if there\u2019s any sticking. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67470,"Lemon-Garlic Shrimp and Grits 3/4 cup instant grits Kosher salt and freshly ground black pepper 1/4 cup grated parmesan cheese 3 tablespoons unsalted butter 1 1/4 pounds medium shrimp, peeled and deveined, tails intact 2 large cloves garlic, minced Pinch of cayenne pepper (optional) Juice of 1/2 lemon, plus wedges for serving 2 tablespoons roughly chopped fresh parsley Instructions: Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67471,"Meatball Meat Loaves with Spinach-Parm Mashers 2 pounds starchy potatoes, peeled and cubed Salt 2 cups packed farm spinach (available in bundles rather than bags in produce section) or baby spinach 1 1/2 cups whole milk 1 cup grated Parmigiano-Reggiano, plus more for garnish Freshly ground black pepper Freshly grated nutmeg 3 slices stale bread, torn 1 1/2 pounds ground beef, pork, and veal mix Handful fresh flat-leaf parsley, finely chopped 2 garlic cloves, finely chopped or grated 3 to 4 tablespoons grated onion 1 teaspoon dried marjoram or oregano, 1/3 palmful 2 tablespoons extra-virgin olive oil 1/4 cup tomato paste 1 cup beef or chicken stock 1 (15-ounce) can diced or crushed tomatoes A few fresh basil leaves, torn Instructions: Put the potatoes in a pot, cover with water, and bring to a boil over medium heat. Salt the water and boil the potatoes until tender, about 15 minutes. Drain the potatoes and put them back in the hot pot along with the spinach. Stir to combine, cover the pot, and let stand for 2 to 3 minutes to wilt the spinach. Add 1/2 cup of the milk, 2/3 cup of the cheese, and salt, pepper, and nutmeg to taste. Mash the potatoes and spinach and taste to adjust the seasoning. In a small bowl, soak the bread in the remaining cup of milk. Put the meat in a bowl and add 1/3 cup cheese, the parsley, garlic, onion, marjoram or oregano, and salt and pepper, to taste. Squeeze the excess liquid from the bread and crumble it as you add it to the meat. Mix well to combine and form 4 oval loaves no more than 2 inches thick at the center. Heat the extra-virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add the meat loaves to the skillet and cook for 3 to 4 minutes on each side until lightly browned. Pull the loaves out of the skillet and add the tomato paste. Stir for 1 minute, then stir in the stock and tomatoes. Return the loaves to the skillet, spoon the sauce over the top, and cover with a lid. Simmer over low heat until the loaves are cooked through, about 10 minutes more. Set a loaf on each plate, spoon some spinach potatoes alongside, then drizzle the sauce over the top. Garnish with basil more grated cheese. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 67472,"Roast Chicken with Rice and Salsa Verde 1 pound medium carrots 3 small yellow onions, quartered
6 cloves garlic
1/3 cup plus 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 3- to 3 1/2-pound whole chicken
1 cup converted long-grain white rice
1 large lemon
1 cup cilantro leaves and tender stems
1 cup parsley leaves and tender stems
Instructions: Preheat the oven to 450 degrees F. Cut the carrots on the bias into 2-inch-long pieces, halving lengthwise any that are thicker than 1/2 inch in diameter. Toss the carrots, onions and 5 of the garlic cloves with 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl until evenly coated, then spread on a rimmed baking sheet.
Using kitchen shears, cut along each side of the chicken's backbone, removing the backbone completely, then discard or save for another use (such as making broth).
Turn the chicken over, breast-side up. Using both hands, press down on the breasts to flatten the chicken. Rub all sides with 1 tablespoon of the olive oil and sprinkle 1 1/2 teaspoons salt and a few good grinds pepper. Place the chicken breast-side up on top of the vegetables in the center of the baking sheet.
Bake until the chicken is golden brown and the thigh registers about 150 degrees F on an instant-read thermometer, about 40 minutes. Increase the oven temperature to 500 degrees F and continue to cook until the chicken skin is deep golden brown and the thigh registers 165 degrees F on the thermometer, 10 to 15 minutes more. Transfer the chicken to a cutting board to rest.
Meanwhile, bring 2 cups water and 3/4 teaspoon salt to a boil in a medium saucepan over high heat. Add the rice, stir to combine and return to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and has absorbed all the water, about 15 minutes. Turn off the heat and let it sit, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Cover and set aside until ready to serve.
While the rice and chicken are cooking, finely grate the zest from half the lemon. Cut the lemon in half crosswise; juice half and cut the other half into wedges for serving. Place the lemon zest and juice, cilantro, parsley, remaining garlic clove, 1/2 teaspoon salt and a few grinds black pepper in a food processor. Pulse until finely chopped. Drizzle in the remaining 1/3 cup olive oil while pulsing to combine. Season the salsa verde with salt and pepper.
Place the rice on one side of a serving platter and the roasted vegetables on the other. Top with the chicken. Drizzle the chicken and rice with any of the juices that remain in the pan. Serve with the salsa verde and lemon wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 67473,"Raspberry Granita 12 ounces water 9 ounces sugar 4 ounces raspberry puree Instructions: Using a large sauce pot, combine the water and sugar. Cook until a syrup forms and all of the sugar has dissolved. Add the raspberry puree to the mixture and cool. Pour the mixture into a shallow pan and place it in the freezer. As the mixture freezes, occasionally scrape and stir the mixture to form crystals. After a few hours the granita is ready to serve. To serve place in small glass cups with freshly whipped cream. ","[Prosecco, Moscato, Vinho Verde]" 67474,"Grilled Sweet and Hot Sausage with Grilled Onion Marmalade and Red Peppers 3 red onions, sliced in half 3 tablespoons olive oil Salt and freshly ground pepper 1 clove garlic, finely chopped 1 small jalapeno pepper, finely diced 1 cup red wine vinegar 1/4 cup creme de cassis 1/4 cup grenadine 1/4 cup red wine 1/4 coarsely chopped parsley 2 red peppers, grilled, quartered and seeded 1 pound hot Italian sausage, sliced in half, vertically, then quartered 1 pound sweet Italian sausage, sliced in half, vertically, then quartered 4 hoagie rolls Instructions: Preheat grill. Brush the onions with 1 tablespoon of the olive oil and season with salt and pepper and grill until lightly brown. Remove from the grill and slice thinly. Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions, garlic, and jalapeno and cook for 1 minute. Add the vinegar, cassis, grenadine, red wine and reduce until the liquid has almost evaporated. Remove from heat, add the parsley and salt and pepper to taste. Grill sausages. Serve at room temperature. Each sandwich gets sausage, red pepper and marmalade on a hogie. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 67475,"Hamentashen 4 cups flour 2 teaspoons baking powder 1/4 teaspoon kosher salt 2/3 cup vegetable oil 2 large eggs plus 1 large egg yolk 1 cup sugar Zest of 1 lemon Juice of 1/2 lemon Juice of 1/2 orange 2 tablespoons brandy Raspberry or apricot preserves, or Poppy Seed Filling, recipe follows, for filling 1 egg, lightly beaten 1/2 cup raisins 3/4 cup fresh poppy seeds* (see Cook's Note) 1/2 cup milk 4 to 5 tablespoons sugar Pinch salt 1/4 cup honey 1 teaspoon lemon zest plus 1/2 teaspoon of the juice 1 slightly beaten egg Instructions: In a medium bowl, stir together the flour, baking powder and salt; set aside. In a large bowl, whisk the oil, eggs, egg yolk, sugar, zest, both juices and brandy until smooth. Gradually stir in the flour mixture until a sticky dough is formed. Wrap in plastic wrap, flatten into a disk and chill overnight. When ready to bake, preheat oven to 375 degrees F. Working with about one quarter of the dough at a time and leaving the remaining in the refrigerator, roll on lightly floured surface a little less than 1/4-inch thick. Cut circles (or other fun shapes) using cookie cutters 2 1/2 to 3 inches. Place a spoonful of filling in center (about 1 teaspoon per cookie) and then pinch one side up. Turn and pinch second and then third to make a triangular shape. Leave a little bit of the filling showing at the top. For non-traditional shapes, use your imagination: tubular, squares, bite-size or even some flat cookies depressed in the center with a bit of filling there. Place cookies on parchment paper on cookie sheet, brush with a little beaten egg for sheen and bake until nicely browned, 10 to 15 minutes. Keep room temp in airtight container but consume within 3 to 4 days, tops. Combine everything except the lemon zest and juice and the beaten egg into a saucepan and cook over moderate heat until thick, 10 to 15 minutes. Stir often. Add zest and juice. Take a bit of the filling and mix it into the beaten egg. Repeat, then mix the egg mixture into the pot of filling. Cool overnight.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67476,"Fried Ice Cream with Cereal Crust 4 cups (1 quart) rocky road ice cream 1 cup all-purpose flour 6 large eggs 6 cups cinnamon-flavored cereal, such as Cinnamon Toast Crunch 4 cups (1 quart) vanilla ice cream 1 cup all-purpose flour 6 large eggs 6 cups fruit flavored cereal, such as Fruity Pebbles 4 cups (1 quart) strawberry ice cream 1 cup all-purpose flour 6 cups puffed grain cereal, such as Kix 6 large eggs Vegetable oil, for frying Instructions: Freeze a baking sheet until very cold, at least 1 hour. Use a 2-inch ice cream scoop and scoop 6 balls of ice cream from your desired flavor combination onto the cold baking sheet. Freeze until the ice cream is rock solid, about 1 hour. Meanwhile, set up a breading station with 3 shallow dishes: Put the flour into the first dish. Beat the eggs together in the second dish. Put the cereal from your desired flavor combination into a third dish; use the bottom of a measuring cup to crush into fine crumbs. Remove 1 scoop of ice cream from the freezer. Coat in the flour while using your hands to shape it into a perfect ball. Dip the ball in the egg, letting any excess drip off, then coat completely in the cereal. Repeat this breading process 3 more times, and return the ball to the baking sheet in the freezer. Bread the remaining ice cream scoops. Freeze until rock solid, about 2 hours of up to overnight. For the fried ice cream: Fill a large heavy-bottomed pot with about 3 inches of oil and attach a deep-fry thermometer to the side. Bring to 375 degrees F over medium-high heat. Line a plate with paper towels. Remove the ice cream balls from the freezer and, careful of the hot oil splashing, gently slide them into the oil with a slotted spoon. Fry until the cereal is golden brown and crispy, about 30 seconds. The ice cream will still be frozen and easy to slice without melting. Use the slotted spoon to transfer the balls to the prepared plate and let drain. Transfer to a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 67477,"Dubliner Artichoke Dip 12 ounces artichoke hearts, chopped 1 cup mayonnaise 1 small clove garlic, minced 2 tablespoons oregano 2 tablespoons onion, grated 2 cups Kerrygold Dubliner Cheese, grated Instructions: Combine all ingredients and spoon the mixture into an 8-inch baking dish. Bake for 30 minutes at 300 degrees F. Serve with crackers, pita chips, or flat bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 67478,"Goan Spiced Aubergines 2 medium aubergines (eggplants), washed and cut into 1/4-inch rounds Kosher salt, as needed 6 tablespoons gram flour (chickpea flour) 3 teaspoons rice flour 1/2 teaspoon red cl powder 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoons dried mango powder* 6 ounces cold water 1 tablespoon vegetable oil, plus more for frying, divided 15 fresh curry leaves, to garnish, optional** Instructions: Place the aubergine rounds on a sheet pan lined with paper towels, and sprinkle with salt. Cover the aubergine with paper towels, and place a heavy skillet over it to press out the excess moisture. Set the pan aside for 30 minutes, and then quickly rinse the aubergine rounds, and pat dry.
Place the gram flour, rice flour, cl powder, ground cumin, ground coriander, and mango powder into a bowl. Season the mixture with salt, to taste.
Gradually add the cold water in a thin stream, whisking continuously to form a batter with the consistency of single cream.
In a large heavy-bottomed saucepan, pour 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 360 degrees F or until a breadcrumb sizzles and turns brown when dropped into it.
Dip the aubergine rounds into the batter one by one and carefully lower them into the hot oil in batches. Fry for 2 to 3 minutes on each side, or until crisp and golden-brown on both sides, and completely cooked through. Remove the aubergine rounds from the oil with a slotted spoon, and set aside to drain on a sheet pan lined with paper towels. Keep warm on a hot plate. Repeat the process with the remaining aubergines.
Heat 1 tablespoon of the oil in a separate frying pan over a medium heat. When the oil is hot, add the curry leaves, if using, and fry for 1 to 2 minutes, or until crisp. Remove the leaves from the pan with a slotted spoon, and set aside on a sheet pan lined with paper towels, and then sprinkle with a pinch of salt.
To serve, divide the spiced aubergines among six serving plates and garnish with the curry leaves. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 67479,"Baked Pretzel Chicken Nuggets 1/2 cup lowfat buttermilk 1/2 cup dill pickle juice 3 boneless, skinless medium-large chicken breasts, cut into nugget pieces 1 teaspoon olive oil 1 1/2 cups Italian breadcrumbs 1 1/2 cups crushed pretzels 1/3 cup grated Parmesan 1 teaspoon garlic salt 1 teaspoon Italian seasoning 1/2 teaspoon freshly ground black pepper 1 cup all-purpose flour 1/2 teaspoon salt 3 large eggs Instructions: In a large resealable bag, add the buttermilk, pickle juice and chicken. Let the chicken marinate, refrigerated, for 1 hour. Preheat the oven to 400 degrees F. Cover a baking sheet in aluminum foil and lightly coat with the olive oil. In another large resealable bag, combine the breadcrumbs, pretzels, Parmesan, garlic salt, Italian seasoning and pepper and shake to mix evenly. Put the flour in a shallow bowl and set aside. In another bowl, whisk together the salt and eggs. Take the chicken pieces out of the marinade, discarding the marinade. Dip them first in the flour, and then in the egg mix. Finally, put them in the bag with the breadcrumb and pretzel mix. Once all the chicken pieces are in the bag, seal the bag and shake to mix, making sure that every piece gets coated in crumbs. Put the chicken piece on the baking sheet, evenly spaced. Bake for 8 minutes, and then turn the pieces over. Continue to bake until the nuggets are golden brown, another 8 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67480,"Lemon Rosemary Smoked Salmon Cupcake 2 1/2 cups all-purpose flour 1 1/2 tablespoons fresh rosemary leaves, ground, plus more for garnish 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2 cups sugar 4 large eggs 1 cup vegetable oil 1 teaspoon pure vanilla extract 1 cup buttermilk mixed with 1 tablespoon lemon juice 16 ounces mascarpone 1/4 cup lemon juice 2 lemons, zested 1 cup smoked salmon, chopped, plus more for garnish 32 oz. cream cheese 2 cups heavy whipping cream 1 tablespoon concentrated chicken broth Bunch chives, chopped 1 large lemon, zested Instructions: For the batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners. In a medium mixing bowl, combine and sift the flour, rosemary, baking powder and salt, and set aside. In another mixing bowl, combine the sugar and eggs. Using an electric hand mixer, beat on medium-high speed until blended. Add the oil and vanilla and beat together for 1 minute. Add the flour mixture a little at a time, alternating with the buttermilk and lemon mixture. Start and end with the flour mixture. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely. For the filling: Whip the mascarpone until creamy. Add in the lemon juice and lemon zest. Mix in the smoked salmon. Place into a piping bag and put in the refrigerator until ready to use. For the frosting: Whip together the cream cheese, cream and broth until light and fluffy. Add in a handful of the chopped chives. Place into a piping bag fitted with a large round tip. Once the cupcakes have cooled, pull out the centers with a cupcake corer. Fill the cupcakes with the smoked salmon filling. Pipe the frosting onto the cupcake and garnish with lemon zest, rosemary pieces and some rolled up smoked salmon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 67481,"Lemony Sour Cream Cheesecake 1-1/4 cup graham cracker crumbs 1-1/4 cup plus 1 tablespoon granulated sugar, divided 2 teaspoons freshly grated lemon 1/3 cup melted butter 2 8-ounce packages cream cheese, softened 1-3/4 cup Daisy Brand Sour Cream, divided 2 tablespoons all-purpose flour 3/4 teaspoon vanilla extract 1/4 teaspoon salt 3 large eggs 1/2 cup freshly squeezed lemon juice Instructions: 1.Heat the oven to 325F. 2.Place a 13 x 9-inch baking pan half filled with water on the bottom rack of the oven. 3.In a medium mixing bowl, stir together the graham cracker crumbs, 1/4 cup sugar, lemon zest, and melted butter until well mixed. 4.Pat the crust mixture on the bottom and 1-inch up side of a 9-inch spring-form pan with a removable bottom. 5.Using heavy duty foil, wrap the bottom and sides of the cheesecake pan with foil; set aside. 6.In a large mixer bowl, beat together the cream cheese, 1 cup sour cream, 1 cup sugar, flour, vanilla, and salt at medium speed until smooth and creamy (1 to 2 minutes). 7.Add the eggs, one at a time, beating 10 to 15 seconds after each addition. Do not overbeat. 8.Add the lemon juice, beating on low speed, just until mixed (10 to 15 seconds). 9.Pour the batter into the prepared spring-form pan. 10.Place the cheesecake on the middle rack above the pan of water. Bake until the sides of the cheesecake are set and the center is jiggly, but not wet (50 to 60 minutes). DO NOT OVERBAKE or the cheesecake will crack. 11.Turn off the oven. Prop open the oven door with a wooden spoon. Leave the cheesecake in the oven for one hour. 12.Remove from the oven and carefully rim the sides of the pan to loosen the cheesecake. 13.In a small bowl, stir together ? cup sour cream and the remaining 1 tablespoon of sugar. 14.Spread the sour cream mixture on the top of the cheesecake. 15.Place in the refrigerator for 6 to 24 hours, until completely cooled. 16.Remove the sides of the spring-foam pan. 17.Cut the cheesecake into pieces and serve. Refrigerate leftovers. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 67482,"Peppermint Candy Double-Chocolate 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 cup all-purpose flour 1/4 cup natural cocoa powder (not Dutch process) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 3/4 cup semisweet chocolate chips 15 round hard peppermint candies, crushed Instructions: Line 2 baking sheets with parchment. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, cocoa powder, 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 chips. 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. Sprinkle and press some of the crushed peppermint candies on top of each mound of chilled dough. 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. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 67483,"Seafood and Fried Okra Gumbo 3 1/2 quarts fish stock 2 ounces chopped garlic 5 bay leaves 5 sprigs fresh thyme 2 cups dark brown roux, recipe follows 1/2 cup file powder, dissolved in water 1/4 cup vegetable oil 1 large onion, diced 1/2 bunch celery, diced 2 green bell peppers, diced 2 Creole tomatoes, seeded and diced 3/4 pound crawfish tails 1 pound medium shrimp 3/4 pound backfin crabmeat Salt and pepper Cayenne pepper Fried Okra, recipe follows 1 cup margarine, melted 1 cup all-purpose flour Vegetable oil, for frying 3 eggs 1 cup water 1 cup all-purpose flour, seasoned with salt and pepper 2 cups Cajun corn flour 2 cups okra, chopped Instructions: In a 2-gallon saucepot, combine fish stock, garlic, bay leaves, and thyme. Bring to a boil. Add roux and allow to thicken. Reduce heat and simmer slowly. Add dissolved file powder and simmer for 1 1/2 hours, skimming frequently. In separate saucepot, heat oil over medium heat. Add onion, celery, peppers, and tomatoes, and saute until tender. Add seafood and cook for another 10 minutes, being cautious not to overcook. Add this mixture to the gumbo base and simmer for another 10 minutes. Add salt, pepper, and cayenne pepper, to taste. Ladle into bowls and top each with 3 or 4 pieces of fried okra. Preheat the oven to 400 degrees F. Pour melted margarine into a baking pan, and mix in flour evenly. Bake for 45 minutes, stirring occasionally, until a dark brown color. Fill a large, heavy pot halfway full with oil. Heat oil to 350 degrees F. Mix eggs and water in a bowl. Put flour in a separate bowl. Put corn flour in a separate bowl. Dip okra in flour, then eggs, and then corn flour. Carefully add okra to oil and deep fry for 5 minutes. Remove to a paper towel-lined plate to drain. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 67484,"Spiced Applesauce Cake Nonstick spray 2 3/4 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon table salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 sticks unsalted butter, at room temperature 2 cups light brown sugar 2 large eggs 2 cups no-sugar-added applesauce Powdered sugar, optional Instructions: Preheat the oven to 350 degrees F. Adjust the racks to the center of the oven. Spray a Bundt pan with nonstick spray.
Whisk together the flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg in a large bowl. Beat together the butter and brown sugar in a separate bowl with an electric hand-held mixer until light and fluffy, about 4 minutes. Add the eggs, one at a time, until incorporated. Alternate adding the flour mixture and the applesauce, ending with the flour, being careful not to over-mix. Transfer the batter to the prepared Bundt pan and bake until a toothpick inserted into the middle of the cake comes out clean, 55 minutes. Cool completely before inverting. Sprinkle with powdered sugar if using. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67485,"Quick Smashed Potatoes 3 pounds baby Yukon gold potatoes Salt 1/2 cup butter 1 cup light cream 2 tablespoons chopped fresh chives Freshly ground black pepper Instructions: Wash and scrub the potatoes with a vegetable brush. Put in a large pot, covered with 2 inches of water, over high heat. Bring to a boil then generously salt the water. Cook until the potatoes can be pierced easily with a knife, about 20 minutes. Drain and return to the pot. In a small saucepan, over low heat, heat the cream with butter until the butter is just melted. Using a potato masher, smash potatoes to break them up. Add the cream and butter mixture and continue to smash to desired consistency. Stir in the chives and season with more salt and pepper, to taste. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67486,"EATS! Midwest BLT with 5-Pepper Sauce 4 slices applewood smoked bacon A pinch cayenne pepper A pinch black pepper 2 firm green tomatoes 1 cup buttermilk 1 cup all-purpose breading mix Vegetable oil (amount depends on cooking method) 1 lettuce leaf 1/4 cup melted butter 2 pieces Texas toast 4 tablespoons EATS! Heat 5-Pepper Sauce, recipe follows 1 whole fresh jalapeno 2 tablespoons olive oil 8 cloves raw garlic, minced 11 fresh jalapeno peppers, chopped with seeds, reserve 1 raw for garnish
9 fresh Scotch bonnet peppers, chopped with seeds, reserve 1 raw for garnish 5 fresh ghost cl peppers, chopped with seeds, reserve 1 raw for garnish 5 fresh red Thai peppers, minced, reserve 1 raw for garnish 1 yellow onion, 1/4-inch diced 1 cup Cajun seasoning blend 1 cup cayenne pepper 1 cup crushed red pepper flakes 3 cups extra-hot wing sauce, such as Frank's Red Hot 1 cup white vinegar 1/2 cup mayonnaise 1/4 cup lime juice Instructions: Cook the bacon in a skillet over medium heat to desired doneness. Dust with cayenne pepper and black pepper while cooking. Set aside on paper towels until needed. Slice the green tomatoes 1/8 to 1/4-inch thick. Dip the tomatoes into the buttermilk, and then coat with the breading. Ensure all areas of the tomatoes are covered completely. In a saute pan or deep-fryer, heat the oil to 350 degrees F. Saute or deep-fry the tomatoes until golden brown. Set aside on paper towels until needed. Take the melted butter and spread evenly on both sides of the Texas toast. Brown each side of both pieces on a flat top grill or in a clean saute pan. Brown to desired doneness. Apply the EATS! Heat 5-Pepper Sauce to the toast in a \Z\ fashion. Place the lettuce on top of one toast slice, followed by the fried green tomatoes. Place the bacon on the other slice of toast. With your thumbs on the green tomatoes, flip and place on top of the other piece of toast that has bacon on it. With a sharp knife, cut the sandwich on a diagonal. With a sharp knife, cut your jalapeno lengthwise into 2 equal halves. You can use whole jalapenos if desired. Using toothpicks, push through one half jalapeno and place on top of one of the cut sandwich halves. Repeat for the other jalapeno and sandwich half. Serve with your choice of side. Add the olive oil, garlic, 10 habaneros and jalapenos, 8 Scotch bonnets, 4 ghost and Thai cl peppers and the yellow onions to a medium saucepan over medium heat. Cook for 3 minutes. Add 1/2 cup each of the Cajun spice, cayenne and crushed red pepper. Cook for 1 minute. Pour the mixture into a blender and puree. Place the puree in the refrigerator to cool, about 1 hour. Once cool, add the remaining 1/2 cup Cajun seasoning, cayenne and crushed red pepper for added flavor. Stir in the wing sauce, vinegar, mayonnaise and lime juice. Add the 1 reserved raw cl pepper of each kind, and stir well.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 67487,"Baby Spinach Salad with Roasted Red Onions, Pecans, Dried Cranberries, Crumbled Goat Cheese and Citrus Dressing 1 medium red onion 2 tablespoons extra-virgin olive oil Kosher salt Citrus Dressing, recipe follows 8 cups baby spinach 1/2 cup pecans, toasted and chopped 1/3 cup crumbled goat cheese 1/2 cup dried cranberries 1 teaspoon lemon zest 2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed orange juice 1 tablespoon Dijon mustard 1 teaspoon honey, plus more to taste 1/4 teaspoon fresh thyme leaves, chopped 1/4 teaspoon fine salt 1/4 cup extra-virgin olive oil Instructions: Preheat oven to 350 degrees F. Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool. Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately. Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67488,"Guy's Knot for Nuthin, Everything Pretzel 1 1/2 cups warm water, 110 degrees F 2 packages active dry yeast 1 teaspoon sea salt 1 tablespoon sugar 4 cups unbleached all-purpose flour, plus 1/2 cup for work surface 1/4 teaspoon cayenne pepper 1/2 teaspoon granulated garlic 1/2 cup grated Parmesan 2 eggs 3 cups grated sharp Cheddar 2 tablespoons milk 1/2 teaspoon poppy seeds; 1/2 teaspoon sesame seeds 1 teaspoon dehydrated onion flakes 1 teaspoon kosher salt Instructions: Preheat the oven to 425 degrees F. In a glass measuring cup, add the warm water and the yeast. Stir and let sit for 10 minutes. In a food processor fitted with a dough blade, add the dry ingredients and the Parmesan and pulse together 3 times at 5 second intervals. Add in 1 egg and the warm water and yeast mixture. Mix until the dough comes together, pulse for 10 second intervals 3 times. Turn out onto a lightly floured work surface or cutting board. Knead 10 to 12 times, adding a little flour, if sticky. Cut the dough in half and set aside. Roll out 1 piece of dough to a 12 by 17-inch rectangle, about 1/4-inch thick. Sprinkle 3/4 cup of the Cheddar in the middle (short way). Fold 1/3 of the dough over, and sprinkle with 3/4 cup of the Cheddar. Fold the last third over and pinch the edges closed. Roll with a rolling pin to form an 11 by 15-inch rectangle. Cut into 1 1/2-inch lengthwise strips. Pinch the cut edges together and then roll into cigar shape. Form into a pretzel shape and put on a baking sheet lined with a silicone baking mat. Repeat with second ball of dough. Beat the remaining egg and the milk in a small bowl. Mix well. Brush the formed pretzels with the egg mixture and then sprinkle evenly with the poppy seeds, sesame seeds, onion flakes and kosher salt. Bake until nicely browned, about 16 to 18 minutes. Remove from the oven and let cool. Serve warm or room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67489,"Sweet and Spicy Roasted Nuts 1 cup raw whole cashews 1 cup raw whole walnuts 1 cup raw whole almonds 1 cup raw pepitas 1 egg white 1 teaspoon water 1/2 cup sugar ? teaspoon Spice Islands? Sea Salt ? teaspoon Spice Islands? Cayenne Pepper ? teaspoon Spice Islands? Chipotle cl Powder ? teaspoon Spice Islands? Ground Saigon Cinnamon Instructions: Preheat the oven to 350F. Line a baking sheet with a piece of parchment paper and set aside. Combine the cashews, walnuts, almonds and pepitas in a large bowl and toss to combine. Whisk together the egg white, water, sugar, salt, cayenne and chipotle pepper and cinnamon. Drizzle mixture over the nuts and toss to combine, making sure they are evenly coated. Transfer nuts to prepared baking sheet and spread in an even layer. Roast in oven for 30 minutes, stirring occasionally. Remove from oven; separate the nuts as they cool. Once they are completely cooled, transfer to an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67490,"Lightened-Up Pimiento Cheese 4 ounces extra-sharp Cheddar cheese, freshly grated (about 1 cup) 4 ounces light Cheddar cheese, freshly grated (about 1 cup) 1/4 sweet onion, grated 1 tablespoon light mayonnaise 1 tablespoon plain 2 percent Greek yogurt 2 tablespoons chopped pimientos, drained Hot sauce Coarse kosher salt and freshly ground black pepper Japanese or English cucumbers, for accompaniment Instructions: To make the pimiento cheese, combine the cheeses, onion, mayonnaise, and yogurt in a bowl. Stir until well combined. Add the pimientos and hot sauce to taste. Season with salt and pepper and set aside.
Cut the cucumbers into 1-inch-thick rounds, discarding the ends, but leaving the skin on. Using a small spoon or melon baller, scoop the seeds and some of the flesh out of each round (be careful not to go all the way through) to form a small cup.
To serve, fill each cup with about 1 teaspoon of the pimiento cheese. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 67491,"Gina's Simple Lemon Bars 1/2 cup cold butter, diced 1 cups all-purpose flour 1/4 cup powdered sugar 1 cold egg yolk 1 dash salt 1/8 cup ice cold water 1 1/4 cups sugar 1 tablespoon all-purpose flour 1 teaspoon baking powder 1 lemon, zested 3 lemons, juiced 4 medium eggs 8 ounces cream cheese, softened 1 1/2 cups confectioners' sugar 1 teaspoon lemon extract Instructions: Preheat oven to 325 degrees F. Dice the butter and put into a food processor with the flour, and sugar. Pulse in short intervals until the mixture is crumbly and resembles coarse bread crumbs. Add the cold egg yolk, salt and water to the mixture, this will make a pastry dough. Place the dough onto a floured surface and form into a ball. Wrap in plastic and place in the refrigerator until cold. When the dough is cold, place on a floured surface and roll out to cover the bottom of a 13 by 9-inch pan. Bake for 20 minutes. Whisk eggs together and set aside. In a separate bowl mix the sugar, flour and baking powder together. Add the lemon zest and juice. Mix in the eggs until well combined. Pour the mixture over the par baked crust. Place in the oven and bake for 30 minutes until the center has set firmly. Remove from the oven and allow it to cool. Cut into bars. In a large bowl, mix all ingredients together and blend with a hand mixer on low until creamy. Pipe frosting onto lemon bars. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67492,"Breakfast Casserole 12 ounces mild bulk sausage 12 ounces hot bulk sausage 10 eggs, lightly beaten 1 cup sour cream 1 large onion, chopped 1 green pepper, chopped 1 red pepper, chopped 1 zucchini, chopped 16 ounces mushrooms, sliced 2 cups cubed American cheese Instructions: Preheat the oven to 350 degrees F. Cook sausage. Drain grease and set aside to cool slightly. In a large, deep baking dish, add sausage, eggs, sour cream, onion, peppers, zucchini, mushrooms, and cheese and stir to mix. Bake for 30 minutes or until golden color. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 67493,"Sunrise Biscuit Casserole 5 cups all-purpose flour, plus more for dusting 1 tablespoon baking powder
1 tablespoon instant yeast
1 1/2 teaspoons coarse or flaky sea salt 1 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, cold and cubed
1/2 cup shortening or lard, cold and cubed
2 cups buttermilk
2 tablespoons maple syrup
Nonstick cooking spray, for the pan One 32-ounce bag frozen tater tots (about 70)
6 large maple breakfast sausages (approximately 1.8 pounds), removed from casings
12 large eggs, whisked Kosher salt and freshly ground black pepper 1 cup shredded sharp Cheddar cheese
4 tablespoons unsalted butter, melted
Instructions: For the biscuit topping: In a large mixing bowl, whisk together the flour, baking powder, yeast, salt and baking soda. Add the butter and shortening or lard to the bowl and gently mix to coat the fat. Work the fat into the flour mixture by hand until the mixture resembles cornmeal and there are pea-size bits of fat throughout the dough. Whisk together the buttermilk and maple syrup, then pour over the flour and fat mixture. Gently stir with a wooden spoon (or Danish dough whisk; see Cook's Note) to just combine, making sure there are no flour clumps left. Cover with plastic wrap and refrigerate for at least 2 hours. For the casserole: Preheat the oven to 400 degrees F; spray a 3.5-quart low braising pan or deep skillet with nonstick cooking spray and line with the tater tots. Bake for 20 minutes. In the meantime, in a large nonstick skillet set over medium-high heat, brown the sausage, about 7 minutes. Drain the fat and set the sausage aside. In the same skillet over medium heat, cook the eggs, stirring, until a soft scrambled consistency, then salt and pepper to taste. Roll out the biscuit dough on a lightly floured surface into a 12-inch round. Score the dough in a sun pattern (just a slight score, don't cut all the way through). Remove the pan from the oven and spread the sausage in an even layer over top of the tater tots, then spread the scrambled eggs over the sausage. Sprinkle evenly with the grated Cheddar. Top everything with the biscuit dough round. Reduce the oven temperature to 375 degrees F and bake until the crust is deep golden brown, 35 to 40 minutes. Immediately brush with the melted butter. Let rest for 5 to 10 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67494,"Slow-Cooker Barbecue Beans and Sausage 3 cups low-sodium chicken broth 1/3 cup tomato paste 1/3 cup packed light brown sugar 3 tablespoons molasses 3 tablespoons honey mustard 2 tablespoons barbecue seasoning blend 4 cloves garlic, chopped 1 pound dry navy beans, rinsed and picked over 2 cloves 1 small onion, halved 1 1/2 pounds chicken-apple sausages, each halved lengthwise 2 tablespoons cider vinegar 1 tablespoon Worcestershire sauce Pickled peppers, sliced scallions and/or sour cream, for garnish (optional) Instructions: Whisk the broth, 3 cups water, tomato paste, brown sugar, molasses, mustard, barbecue seasoning and garlic in a slow cooker. Add the beans. Push a clove into each onion half; tuck the onions and sausages into the beans in the slow cooker. Cover and cook on high until the beans are tender, about 6 hours. Discard the onion halves. Stir in the vinegar and Worcestershire sauce, then let the mixture sit, uncovered, about 15 minutes. (The longer the beans sit, the more flavorful they will be.) Garnish with pickled peppers, scallions and/or sour cream, if desired. ","[Zinfandel, Merlot, Malbec, Rioja]" 67495,"Mix and Match Fajitas 1 lime, zested and juiced 1/4 cup olive oil (60 milliliters), plus more if needed 1/4 cup chopped cilantro stems 3 garlic cloves, minced 3 green onions, thinly sliced 1 1/2 teaspoons ground cumin 1 teaspoon chili powder 1 teaspoon dry oregano 1/2 teaspoon smoked paprika Kosher salt 450 to 500 grams butterflied chicken breast or cutlets, flank steak, raw peeled shrimp or sliced tofu (about 1 pound) 1 yellow or red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 small onion, thinly sliced Freshly ground black pepper Flour Tortillas, store bought or homemade, recipe follows Toppings: shredded cheddar or crumbled feta, guacamole, pico de gallo, sour cream, sliced jalape?os and cilantro 2 cups all-purpose flour, plus more for kneading (270 grams) 3/4 teaspoon kosher salt 1/4 teaspoon baking powder 3/4 cup warm water (180 milliliters) 3 tablespoons canola oil (45 milliliters) Instructions: In a large bowl, whisk together the lime zest and juice, olive oil, cilantro, garlic, green onions, cumin, chili powder, oregano, smoked paprika and 1 teaspoon of salt. Add in whatever protein you are using and toss to coat. Set aside in the refrigerator for at least 1 hour no matter the protein. If using steak, chicken or tofu, you can marinate for up to overnight. If using shrimp, stick to 1 hour. Heat a large cast-iron skillet over medium-high heat. Remove the protein from the marinade and cook to your liking. If you\u2019d like, you can also cook the protein on a barbecue. Allow the protein to rest while you cook the vegetables. For the veggies, add the peppers and onions into the hot skillet, season with salt and pepper and cook until lightly charred and tender, adding a little olive oil if needed. Thinly slice the chicken or beef, if using, and nestle everything into the hot skillet to serve alongside the flour tortillas and your favorite toppings. Combine the flour, salt and baking powder in a large bowl. Make a well in the center and stir in the water and canola oil. Turn the dough out onto a lightly floured work surface and knead until smooth, 1 to 2 minutes. Set the dough aside to rest for 15 to 20 minutes. Divide the dough into 10 to 12 equal balls and roll out into a very thin round on a lightly floured surface. Heat a dry skillet over medium heat and cook the tortillas until a few golden marks form, about 1 minute per side. Keep the tortillas warm in a clean kitchen towel before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 67496,"Raspberry Soda 1/4 cup frozen raspberry concentrate, thawed 3/4 cup plain seltzer, chilled Ice cubes Instructions: Put the raspberry concentrate in a glass. Top off with seltzer. Add ice and serve. ","[Chardonnay, Riesling, Moscato]" 67497,"Blood Orange Mimosa 1 bottle Prosecco 1 1/2 cups fresh blood orange juice 1 tablespoon super-fine granulated sugar 2 tablespoons orange liqueur (recommended: Grand Marnier) Instructions: Chill bottle of Prosecco. Combine fresh blood orange juice with sugar and orange liqueur in a large measuring cup and stir to combine. Cover and refrigerate until chilled. To serve, pour into the bottom of Champagne glasses and slowly top-off with ice-cold Prosecco. ","[Prosecco, Cava, Brut Ros]" 67498,"Banana Chips Vegetable oil, for deep frying Handful small (unripe) green bananas, peeled and cut into thin slices* (See Cook's Note) 1/2 teaspoon water 1/4 teaspoon turmeric powder 1/4 teaspoon kosher salt cl powder, to taste Instructions: In a deep, heavy-based saucepan, pour enough vegetable 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 360 degrees F, or until a bread crumb sizzles, and turns golden brown when dropped in it. Caution: Hot oil can be dangerous - do not leave unattended. Add the slices of banana to the pan and, and using a slotted spoon, try to separate the chips from each other as they fry, otherwise they will stick together.
Mix together the water, turmeric powder, and salt, in a small bowl. When the banana chips are beginning to become crisp and the edges are golden brown, carefully add the turmeric-salt powder to the pan. Take care as the oil will sizzle when the water is added. Stir gently to combine. When the banana chips are golden brown and cooked through, remove them with a slotted spoon, and drain on a tray lined with paper towels.
Sprinkle the cl powder, to taste, over the chips, and serve while the chips are hot. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 67499,"Coconut Drops 2 cups diced fresh coconut, from 2 to 3 fresh coconuts 1 1/2 tablespoons grated fresh ginger 1 pound light brown sugar 1 teaspoon vanilla extract Pinch kosher salt 1/2 to 3/4 cup water Instructions: Put all the ingredients into a heavy-bottom saucepan, with just enough water so the coconut will cook. Boil the mixture until it becomes very sticky, about 20 to 30 minutes. Remove from heat, and beat with a wooden spoon for a few minutes. Then drop by the spoonful onto a greased or parchment lined baking sheet to cool, about 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 67500,"Glazed Pork Loin With \Salad Bar\ Salad 1 tablespoon olive oil or canola oil 2 (1-pound) pork tenderloins, trimmed Salt and ground black pepper 1 tablespoon Sriracha 1/4 cup hoisin sauce 2 tablespoons apricot preserves 2 cups prepared grains, such as farro, wheat berry or quinoa 2 cups greens, roughly chopped as needed, such as spinach, rainbow chard or kale 1/4 cup pitted black olives, roughly chopped 1/4 cup prepared vinaigrette, such as lemon, balsamic or sesame-ginger Salt and ground black pepper Instructions: Preheat the oven to 400 degrees F.
Place a large oven-safe skillet over medium-high heat with the oil. Season the pork liberally with salt and pepper, and sear it in the skillet until deep golden brown on all sides, 8 to 10 minutes total.
While the pork is searing, in a small bowl stir together the Sriracha, hoisin and apricot preserves. When the pork is brown on all sides, slather both pieces with the prepared sauce. Transfer the skillet to the hot oven and finish roasting the tenderloins until cooked to your liking, about 12 minutes for medium.
While the pork is in the oven, in a large mixing bowl combine all of the ingredients for the salad. Season as needed with salt and pepper.
To serve, thinly slice the pork and plate it up alongside the salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67501,"Trout a la Meuniere 2 tablespoons white wine 4 (6-ounce) trout fillets 1 teaspoon salt, plus more for seasoning 1 teaspoon Essence, recipe follows 1 cup all-purpose flour 2 tablespoons olive oil 1 stick, cubed, softened unsalted butter 1 tablespoon minced shallots 1/4 cup lemon juice 2 tablespoons chopped fresh parsley leaves Freshly ground pepper 2 tablespoons white wine 4 (6-ounce) trout fillets 1 teaspoon salt, plus more for seasoning 1 teaspoon Essence, recipe follows 1 cup all-purpose flour 2 tablespoons olive oil 1 stick, cubed, softened unsalted butter 1 tablespoon minced shallots 1/4 cup lemon juice 2 tablespoons chopped fresh parsley leaves Freshly ground pepper 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 2 1/2 tablespoons paprika Instructions: Preheat the oven to 200 degrees F. Season the trout fillets with the salt and Essence. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets. Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook, and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately. Preheat the oven to 200 degrees F. Season the trout fillets with the salt and Essence. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets. Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook, and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67502,"Grandma's Butter Cake 3 cups cake flour 1 cup sweet butter 3 teaspoons baking powder 1 teaspoon salt 2 cups super fine sugar 4 large eggs 1 cup milk 1 1/2 teaspoons vanilla extract 1 teaspoon lemon extract 1/2 teaspoon almond extract 2 cups dark brown sugar 1 stick butter 3 to 4 cups confectioners sugar, sifted 8 to 10 tablespoons heavy cream Instructions: Preheat gas oven 350 degrees, electric 325 degrees. All ingredients should be room temperature. Grease and flour 2 (9-inch) round cake pans. Sift flour, add baking powder and salt. Set aside. On medium speed, cream butter and sugar, until light and fluffy. (Or 150 strokes by hand.) On medium speed, (or another 150 strokes) add 1 egg at a time. After 2 eggs add 2 tablespoons flour. Add flour mix alternating with the milk, ending with the flour. Add extracts. Place cake pan in middle of oven. Pans should not touch. Baking time approximately 35 minutes. In a hot cast-iron skillet or heavy saucepan melt butter and brown sugar together on high heat, stirring until sugar is thoroughly melted. Transfer into mixing bowl and, using mixer on low speed, starting and ending with confectioners' sugar; alternately add heavy cream with vanilla, beating until frosting becomes spreadable. Spread on cooled cake.; ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 67503,"Chorizo Cheese Taquito with Tomatillo Mint Salsa 2 large ripe tomatoes, small diced 4 tomatillos, small diced 2 garlic cloves, pounded with the side of a knife blade to release oils, then finely minced 1 handful fresh mint, about 2 ounces, rinsed and stripped from stems, roughly chopped 1 handful fresh parsley, about 2 ounces, rinsed and stripped from stems, roughly chopped 4 stalks fennel, small diced Salt and pepper 12 tomatillos 3 cloves garlic, minced 1/4 cup olive oil 12 chorizo sausages (1 to 11/2 pounds) 1 liter canola oil 12 corn tortillas (for taquitos) or use flour tortillas (for flautas) 3 ounces brie cheese, white casing removed 6 ounces plain yogurt 6 scallions (green onions), white and tender green parts only, sliced Instructions: Prepare salsa by combining tomatoes, tomatillos, garlic, mint, parsley, and fennel. Season, to taste, with salt and pepper and set aside. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Slice tomatillos in half, lengthwise and remove stem end and core. Scoop out and discard the seeds, leaving as much pulp as possible. Place tomatillos, cut side up on baking sheet. Combine garlic and oil and spoon over the tomatoes, then season with salt and pepper. Roast for about 20 to 25 minutes. Remove from the oven to let cool. Cut tomatillos in halves. While the tomatillos are roasting, remove casings from chorizo and brown in a fry pan over medium heat. While the meat is browning, heat the canola oil in a deep-fryer to 375 degrees F. Lay the tortillas out on a utility platter. Remove the browned sausage meat from heat, drain any extra fat from the pan, then add brie and let the cheese melt into the meat. Stir in the roasted tomatillos, yogurt and green onions. Spoon the meat/cheese mixture evenly into each of the tortillas. Roll them closed and secure with toothpicks. Deep-fry until golden brown and drain on paper toweling. Remove toothpicks before serving. Serve with tomatillo mint salsa. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 67504,"Braciole 3 cups tomato sauce 1 1/4 cups flavored croutons 1/3 cup grated Parmesan 2 eggs 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh oregano 1 teaspoon finely chopped rosemary 1 teaspoon finely chopped thyme 1 clove garlic 1 pound flank steak, pounded to 1/4-inch thick Olive oil, for brushing Salt and pepper Vegetable oil, for searing Instructions: Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by 13-inch baking dish and place in the oven to heat. In a the bowl of a food processor mix the croutons, cheese, eggs, herbs and garlic until it forms a paste. Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Roll tightly and tie with butcher's twine. In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear all sides of the rolled meat. Remove from the pan. Add to the hot tomato sauce, cover with a tin foil tent so that the foil is not touching the meat. Braise for 35 minutes or, up to 3 hours. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 67505,"Cranberry-Orange Glazed Turkey 1 1/2 teaspoons kosher salt One 11-pound turkey, cut into 6 pieces 2 tablespoons extra-virgin olive oil 3/4 teaspoon freshly ground black pepper Cranberry-Orange Glaze, recipe follows 1 cup low-sodium chicken broth Assorted fresh herb sprigs, for garnish orange wedges, for garnish whole cranberries, for garnish 1/2 cup frozen orange juice concentrate, thawed 1/2 cup frozen cranberry juice cocktail concentrate, thawed 1/4 cup orange marmalade 1 1/4 teaspoons chopped fresh rosemary 1 tablespoon butter 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Instructions: Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F.
Rinse the turkey pieces and pat very dry with paper towels. Brush the turkey all over with the oil, and then sprinkle with the salt and pepper. Arrange the turkey pieces, skin-side up, on a baking sheet with the thick end of breasts and thighs at the corners and the drumsticks in the center. Roast for 1 hour and 10 minutes.
Remove the turkey from the oven and brush with the Cranberry-Orange Glaze. Pour the broth onto the baking sheet to prevent the drippings from burning and roast the turkey 20 more minutes, covering loosely with foil if browning too quickly, until an instant-read thermometer registers 165 degrees F to 170 degrees F in the thickest part of the thigh (do not let the thermometer touch the bone).
Transfer the turkey to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.
Meanwhile, scrape all the pan juices and browned bits from the baking sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. In a heavy, medium saucepan, heat the degreased pan juices over medium-high heat. Whisk 2 to 3 tablespoonfuls of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for the flavors to blend.
Slice the turkey and arrange on the platter. Garnish with the herb sprigs, oranges wedges and cranberries. Serve the turkey with the gravy.
In a small saucepan, bring the juices, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, about 15 minutes. Remove from the heat. Whisk in the butter, and then season the glaze with the salt and pepper.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67506,"Steak Frites Cones 1 tablespoon black pepper 1 teaspoon chopped garlic
1 can chipotle in adobo
3/4 cup mayonnaise
1 bunch cilantro 5 tablespoons sherry vinegar
3/4 cup mayonnaise
1 cup finely chopped parsley 1 tablespoon finely chopped rosemary
1 tablespoon finely chopped marjoram
1 clove garlic
1 anchovy fillet
1 cup extra-virgin olive oil
4 tablespoons sherry vinegar
Zest of 1 Meyer lemon
1 tablespoon kosher salt
2 large russet potatoes 1 teaspoon white vinegar
48 ounces (6 cups) canola oil, for frying
Fine sea salt
4 skirt steaks (about 2 pounds) Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
Cilantro and parsley for garnish
Crushed ice, for serving
Instructions: For the chipotle mayonnaise: In a blender, combine black pepper, garlic, and chipotle in adobo and puree until smooth. In a medium bowl, combine mayonnaise and the pureed chipotle mixture. Set aside. For the cilantro aioli: In a blender, combine cilantro and vinegar and puree until smooth. In a medium bowl, combine mayonnaise and the pureed cilantro mixture. Set aside. For the chimichurri: Place parsley, rosemary, and marjoram in a large bowl. Mince together the garlic and anchovy until it forms a coarse paste. Add to the herbs. Add olive oil, vinegar, lemon zest, and salt. Whisk to combine and set aside. For the french fries: Slice the potatoes into long, thin planks using a potato slicer or a sharp knife. Place potatoes in a large bowl. Add cold water to cover. Stir in vinegar and let soak 1 hour. Place the oil in a Dutch oven (the oil should be at least 3 inches deep) and heat to 375 degrees F. Drain the potatoes and pat very dry. Fry until golden brown, about 3 to 4 minutes. Remove, drain on paper towels and season with salt. For the steak: Preheat a grill or grill pan. Season steak with salt and pepper on both sides. Drizzle with oil and grill for 3 to 5 minutes per side for medium. Allow to rest for 5 minutes then slice on a bias in 1/4-inch-thick slices. Toss the steak in some of the chimichurri sauce. Set aside. To assemble: Place the fries and sliced steak in cones fitted in cone holders. Garnish with cilantro and parsley leaves. Serve the sauces in small pipettes in a bowl of crushed ice alongside the cones. ","[Malbec, Syrah, Tempranillo, Barbera]" 67507,"Game-Day Wings 12 whole chicken wings 3 ounces unsalted butter 1 clove garlic 1/4 cup hot sauce 1/2 teaspoon kosher salt Instructions: Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Carefully remove the wings from the basket and pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and refrigerate for 1 hour. Heat the oven to 425 degrees F. Replace the paper towels with parchment paper or foil to prevent chicken juices from baking on to the pan. Roast on the middle rack of the oven for 20 minutes, and then turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a large metal mixing bowl or pot over low heat. Add the garlic and cook, whisking occasionally, for 1 minute. Add the hot sauce and salt and whisk to combine. Remove from the heat, add the chicken wings and toss to coat. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 67508,"Rosemary Flatbread 1 teaspoon active dry yeast 3/4 cup warm water (about 110 degrees F) 4 tablespoons olive oil 2 tablespoons roughly chopped fresh rosemary 1 tablespoon minced garlic 2 cups flour 1/2 teaspoon salt 1/4 cup grated Parmesan cheese 1 teaspoon kosher salt 4 ounces thinly-sliced medium-rare roast beef A couple of slices of Provolone cheese 2 (1/4-inch) slices of grilled red onion 2 Italian Roma tomatoes, halved and roasted 1/4 cup fresh horseradish mayonnaise Zaps potato chips Instructions: Preheat the oven 400 degrees F. In a mixing bowl, dissolve the yeast in the water. Add 3 tablespoons of the olive oil, rosemary, garlic, flour, salt and cheese. Mix and knead well by hand until you have a smooth ball of dough. Place the dough in a greased bowl and cover with a damp cloth. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and punch down. Divide the dough into 4 pieces. Round each piece of dough. Using your fingers, flatten each round of dough, very thin. Brush each round with olive oil and sprinkle with cheese and kosher salt. Place the dough on a parchment lined baking sheet and bake for 10 minutes. Remove from the oven. Spread both sides of the bread with the horseradish mayonnaise. Layer the beef, cheese, red onions and tomatoes, in-between the bread. Place on a platter and serve with Zaps. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 67509,"Grilled Triple-Decker Hot Dog Sandwich 6 jumbo hot dogs, butterflied Unsalted butter, melted, for brushing 6 hoagie rolls (preferably poppy seed), halved lengthwise
Nonstick cooking spray
1/3 pound yellow Cheddar, sliced
1/3 pound provolone, sliced
1/3 pound genoa salami, thinly sliced
1/4 cup yellow mustard
1/2 head iceberg lettuce, thinly sliced
2 beefsteak tomatoes, sliced 1/4-inch-thick
Celery salt, for serving Instructions: Heat grill to 450 degrees F. Grill the hot dogs until nice and charred on both sides, 3 to 4 minutes per side. Butter the cut sides of the hoagie roll halves and grill, cut side-down, until charred, 1 to 2 minutes. Using a skewer or the tip of a small paring knife, poke about 10 holes in the bottom of a TK pan. Spray the entire pan with nonstick cooking spray (this is an important step). Now, layer in this order: one-third each of the charred hot dogs, Cheddar, provolone and salami. Repeat the layers 2 more times, making sure to finish with a layer of salami. Make sure that every layer is a snug fit, like you would a lasagna. Put the pan on the grill and close the lid. Grill until the cheese has melted, 8 to 10 minutes. Remove from the grill and let rest for about 5 minutes. Run a paring knife around the edge of the pan to loosen the loaf. Turn the pan out onto a cutting board, unveiling the hot dog loaf. Slice the loaf crosswise into 6 pieces, just as you would a meatloaf. To build your sandwich: start with your hot dog loaf on the bottom bun, then top with mustard, lettuce, tomato and a sprinkling of celery salt. Finish with the top bun.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 67510,"Mini Lobster Rolls 1/4 cup mayonnaise 1 teaspoon lemon zest, plus 1 1/2 tablespoons lemon juice 1 tablespoon chopped fresh tarragon
1 stalk celery with the tender leaves, chopped
1 teaspoon capers, rinsed and chopped
Kosher salt
8 ounces cooked lobster meat, chopped (from about a 2-pound lobster) 3 split-top hot dog buns, split
1/2 cup baby arugula
Instructions: In a medium bowl, combine the mayonnaise, lemon zest and juice, tarragon, celery, capers and 1/4 teaspoon salt. Mix together with a rubber spatula until everything is incorporated. Fold in the lobster meat. Place a small amount of arugula on each bun. Top with the lobster salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67511,"Spinach Salad with Orange Vinaigrette 6 slices prosciutto 2 oranges, zested 2 small oranges, juiced or 1 large orange, juiced 2 tablespoons balsamic vinegar 2 tablespoons honey 1 clove garlic, peeled 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper 3/4 cup extra-virgin olive oil 10 to 12 ounces pre-washed spinach Instructions: Preheat the oven to 350 degrees F. Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator. In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator. To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 67512,"Paccheri with Porcini and Pistachio 3 tablespoons olive oil 1 pound fresh porcini mushrooms or royal trumpets, cut into 1/4-inch slices 2 cloves garlic, smashed and peeled
Kosher salt
1 shallot, chopped
1/4 cup sweet Marsala wine
1/2 cup low-sodium chicken broth
2 tablespoons unsalted butter
1 pound paccheri pasta
1 1/2 cups freshly grated Parmesan, plus more for serving, optional 2 cups baby arugula
1/2 cup roasted salted pistachios
Instructions: Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil to the skillet and heat for another 30 seconds. Add the mushrooms, garlic and 3/4 teaspoon salt to the skillet and stir. Cook undisturbed, until the bottom layer of mushrooms is golden brown, about 4 minutes. Stir and repeat until the mushrooms are evenly browned and cooked through, about 10 minutes. Add the remaining 1 tablespoon oil and the shallots and cook, stirring often, about 2 minutes. Deglaze with the wine and simmer until almost reduced, about 1 minute. Add the chicken broth and butter and simmer to emulsify and thicken slightly, about 3 minutes. Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta for 2 minutes less than the package instructions, until not quite al dente, about 10 minutes. Using a slotted spoon, spoon the pasta directly from the water into the sauce over medium heat. Add 1/3 cup pasta water to the skillet. Sprinkle the bare pasta with 1 cup of the Parmesan. Toss well to combine and coat in the sauce. Simmer, tossing often, to finish the pasta, about 2 minutes. Stir in the arugula until just wilted and add the remaining Parmesan. Sprinkle with the pistachios. Top with more Parmesan before serving, if desired. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 67513,"Blackened Catfish with Fried Okra 1/4 cup paprika 1 tablespoon kosher salt
2 large catfish filets (6 to 8 ounces each), cut into 4- to 5-inch pieces 1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper 1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
Canola oil, for sauteing 2 tablespoons unsalted butter
2 lemon wedges 3 large eggs Kosher salt and freshly ground black pepper
1/2 pound okra, tops trimmed and thinly sliced lengthwise on a mandoline
2 cups yellow cornmeal
1/2 teaspoon cayenne pepper Canola oil, for frying Instructions: For the catfish: Line a sheet pan with a rack and set aside. Stir together 1 tablespoon of the paprika and the salt in a small bowl. Sprinkle the mixture over the catfish filets and refrigerate for 30 minutes. Meanwhile, stir together the remaining 3 tablespoons paprika, garlic powder, onion powder, black pepper, cayenne, cumin, oregano, and thyme in a small bowl. Set 4 teaspoons of the spice mix aside; the rest will keep, in an airtight container, for up to 1 year. When the catfish is ready, season each filet on one side with 2 teaspoons of the spice mix. Lightly oil a large cast-iron skillet and heat over medium-high heat until almost smoking. Place the filets in the skillet seasoned-side down and cook until lightly blackened, 1 to 2 minutes. Flip the filets, add the butter and cook 1 to 2 minutes more, occasionally basting with the melted butter. Transfer the filets to the prepared sheet pan and set aside. For the fried okra: Whisk the eggs in a large shallow dish and season with salt and pepper. Add the okra and toss to combine. Place the cornmeal and cayenne in another large shallow dish, season with salt and pepper and stir to combine. Transfer the okra to the dish of seasoned cornmeal, letting any excess egg drip off, and toss until completely coated. Transfer the okra into a fine-mesh colander or hand strainer and gently shake to remove any excess cornmeal. Add 1 to 2 inches of oil to a large nonstick skillet and heat to 350 degrees F. Working in batches, fry the okra, gently turning with tongs, until golden brown and crispy, 3 to 4 minutes. Transfer to the sheet pan with the catfish. Repeat with the remaining okra. Plate the blackened catfish and fried okra next to each other and garnish with the lemon wedges. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 67514,"Brandy Peppercorn Sauce 1 bag Demi Sauce Mix (Knorr or Wagners Brand) 1 cup Water 3 oz Butter ? cup Red Onion (finely minced) 1 TBS Fresh Cracked Black Pepper ? cup Brandy 2 cups Heavy Cream Instructions: 1.In a small sauce pan mix the Demi sauce mix and water. 2.Bring mixture to a boil over medium heat, and then immediately reduce heat to low. Simmer for 2-3 minutes. Hold for later use. 3.In another sauce pan melt the butter over medium heat; add red onion and black pepper. Cook for 1-2 minutes or until onions begin to soften. 4.Remove the pan from the heat, add the brandy, Demi mixture, and cream. Carefully place the pan back on the heat. CAUTION: MIXTURE MAY FLAME UP. 5.Bring mixture to a boil, immediately reduce heat to low and simmer for 8-10 minutes or until sauce has slightly thickened. 6.Hold warm until ready to use. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 67515,"Black Bean Salad with Fresh Corn 2 cups black beans, cooked, rinsed 1 ear corn, boiled, kernels removed from the cob 1/2 medium red onion, diced 1/2 medium red bell pepper, diced 1/2 medium poblano pepper, diced 1/4 cup chopped cilantro (leaves and stems) 1/2 cup lime juice 1/4 cup olive oil 1/2 tablespoon ground cumin 1/2 tablespoon black pepper 1 tablespoon salt Instructions: Combine the beans, corn, onion, peppers, and cilantro in a large bowl. Whisk together the remaining ingredients in a small bowl and pour over the bean mixture. Chill the salad for 2 hours before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 67516,"Garlic Toasts 1 baguette 1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise
Instructions: Preheat the oven to 400 degrees F. Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices. Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67517,"Rocky Road Truffles 4 peanut-caramel candy bars (Snickers), frozen 1 recipe Dark Chocolate Truffles, see above, whipped but not set 1/4 cup dried cranberries 1 pound good-quality (70 percent) dark chocolate 1/2 cup heavy cream 8 ounces good-quality (70 percent) bittersweet chocolate, chopped 1 teaspoon pure vanilla extract 1 cup cocoa powder, for dusting Instructions: Pulse the frozen candy bars in a food processor until broken into shards. Fold into the cooled chocolate mixture along with the cranberries. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
Use a melon baller or small ice cream scoop to scoop out balls of the chocolate mixture; place them on a parchment or waxed paper lined baking sheet and set them aside for an hour or 2 to let them come to room temperature.
Melt the chocolate in the top of a double boiler and remove from the heat. Use a spoon to dip the truffles them into the liquid chocolate, then return them to the baking sheet. Use the spoon to drizzle a squiggle of chocolate over the tops. Chill until set. In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm. Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 67518,"Chocolate Cupcakes with Neapolitan Frosting 2 1/3 cups all-purpose flour 2 cups sugar
2/3 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup vegetable oil
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 sticks (1 cup) unsalted butter, softened 5 cups confectioners' sugar
1 teaspoon vanilla extract
A few drops red food coloring
3 tablespoons strawberry preserves
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together 1 cup water and the oil, eggs and vanilla until well blended. Pour the egg mixture into the flour mixture and stir until just incorporated. Divide the batter evenly between the prepared muffin cups. Bake until a wooden pick inserted into the center of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tins for 5 minutes, then remove from the tins and cool completely on a wire cooling rack. For the frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the butter until soft and fluffy. Gradually add the confectioners' sugar, beating until smooth. Beat in the vanilla. Add 1 tablespoon water; beat to the desired consistency. Remove half of the frosting to a bowl. To the remaining half, add the red food coloring and strawberry preserves; beat until incorporated. Fit a piping bag with a star tip. Set the bag, tip-side down, in a large cup and fill with both frostings, keeping each color separate in one half of the bag. Pipe the frosting onto the cupcakes. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 67519,"Kailua Beach Pizza Premade pizza crust 2 ounces BBQ sauce 1/2 cup mozzarella cheese 8 fresh pineapple chunks, sliced in half 3 pieces cooked bacon, crushed 4 red onions, sliced 1/4 cup mozzarella cheese Fresh basil, chiffonade, for garnish Instructions: Preheat oven to 350 degrees F. Pour BBQ Sauce on the crust, spreading out evenly to the edges of the crust. Scatter half of the cheese, pineapple, bacon and onions and then top with remaining cheese. Bake in oven for 10 to15 minutes or until cheese is bubbly or brown. Garnish with fresh basil. ","[Zinfandel, Merlot, Cabernet Sauvignon, Syrah]" 67520,"Sausage and Broccolini Pizza Pockets 1/2 tablespoon olive oil 8 ounces sweet Italian sausage, casings removed
2 cloves garlic, finely chopped
8 ounces broccolini, cut into 1/2-inch pieces
6 ounces shredded mozzarella
1/2 cup whole-milk ricotta cheese
1/4 cup grated Parmesan
Zest from 1/2 lemon
Freshly ground black pepper Crushed dried red pepper 1 pound store-bought pizza dough All-purpose flour, for dusting Marinara sauce, warmed, for serving Instructions: Preheat the oven to 500 degrees F. To a medium skillet over medium heat, add the olive oil and heat until it begins to shimmer. Then add the sausage, cooking and breaking it up into crumbles with a wooden spoon until it begins to brown, about 5 minutes. Transfer the sausage to a medium bowl with a slotted spoon and set aside to cool slightly. Add the garlic to the skillet. Stir to combine, being careful not to burn it (reduce the heat if necessary). When the garlic is fragrant and just translucent, add the broccolini and toss to coat in the garlic and olive oil. Cook until just tender, about 7 minutes. Set aside to cool slightly. Meanwhile, to the medium bowl with the cooked sausage, add the mozzarella, ricotta, Parmesan, lemon zest and black and crushed red pepper to taste. Stir to combine. Divide the pizza dough into four equal parts and roll into balls. On a lightly floured work surface, flatten them into circles, about 1/4 inch thick. Spread them each with one-quarter of the cheese mixture, sausage and broccolini, leaving a 1-inch border around the edges. Fold them in half to make a calzone shape, pinch the edges to seal and then transfer the pizza pockets to a pizza peel, pizza stone or baking sheet, 2 inches apart. Bake until lightly browned on top, 10 minutes. Let cool slightly and serve with warm marinara sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 67521,"Sunny's Monte Cristo 8 thick slices challah bread, cut 1/2-inch thick Cranberry Spread, recipe follows 8 thin slices Gruyere cheese (about 1-ounce each - (4 by 4-inch, or size of challah) or grated 4 slices deli-sliced baked honey ham 3 tablespoons mayonnaise 1 tablespoon spicy brown mustard (recommended: Gulden's) 4 eggs 3 tablespoons heavy cream 1 teaspoon chili powder Kosher salt and freshly ground black pepper 2 tablespoons butter 3 tablespoons powdered sugar 2 (8-ounce) packages frozen cranberries 1/4 cup orange juice 1/4 cup sugar 1 cinnamon stick 1 bay leaf Instructions: Preheat a griddle. Lay 4 slices of challah on a work surface. Spread each evenly with a generous amount of the Cranberry Spread. Top with a slice of Gruyere, then with a slice of ham, and cover with another slice of Gruyere. In a small bowl, add the mayonnaise and mustard and stir to combine. Spread the mayonnaise mixture on the remaining 4 slices of challah and lay, mayonnaise side down, on the Gruyere. One side of the sandwich will be lined with the Cranberry Spread and the other side with the mayonnaise and mustard mixture. In a wide bowl, add the eggs, heavy cream, chili powder, and salt and pepper, to taste, and whisk well. On a griddle over medium heat, melt the butter. Carefully dip each sandwich in the egg mixture, coating all sides. Transfer to the griddle and cook until the batter is set, bread is golden, and the cheese oozes, about 4 to 6 minutes on each side. Transfer to serving plates, dust with powdered sugar, and serve immediately. In a medium saucepan over medium-high heat, add the cranberries, orange juice, sugar, cinnamon stick, and bay leaf. Stir to combine. Bring to a boil, then reduce the heat to low and simmer until slightly thickened, about 10 minutes. Break up the cranberries using a potato masher until it forms a chunky paste. Remove from the heat and cool to room temperature. Store leftover spread, covered, in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67522,"Beef & Broccoli Stir-Fry 1 Tbsp. vegetable oil 1 lb. boneless sirloin steak, cut into thin slices 1 bag (14 oz.) Birds Eye? Recipe Ready Broccoli Stir Fry ? cup prepared stir-fry sauce 1 bag (10 oz.) Birds Eye? Steamfresh Long Grain White Rice, cooked according to package directions* Instructions:

1. Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
2. Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
3. Serve over prepared rice and sprinkle, if desired, with chopped peanuts. *Substitute 2 cups hot cooked rice **Cook steak to an internal temperature of 145°F as measured with a food thermometer; let rest 3 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 67523,"Parmesan Fish Sticks 1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned 1/2 cup all-purpose flour 1/2 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper 3 egg whites 1 cup grated Parmesan 1 cup seasoned bread crumbs Olive oil, for drizzling 1/3 cup reduced fat mayonnaise 1/3 cup lowfat plain yogurt 1 tablespoon Dijon mustard 1 tablespoon chopped fresh parsley or chives Instructions: Preheat the oven to 450 degrees F. Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size. Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl. Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown. For the Dipping Sauce: Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl. Arrange the fish sticks on a serving platter and serve with the dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67524,"Blazing BBQ Sauce or Marinade 1 cup soy sauce 1/2 cup Worcestershire sauce 1 cup extra-virgin olive oil 1 tablespoon black pepper 2 tablespoons onion powder 1 tablespoon garlic powder 2 tablespoons salt 1/3 cup lemon juice 1/4 teaspoon cayenne pepper 1/2 cup wine vinegar 3/4 cup brown sugar 2 tablespoons dry mustard 6 chicken breasts Instructions: Combine all ingredients except chicken breasts. Add chicken breasts to marinade mixture and marinate chicken breasts in the refrigerator for 2 to 4 hours before grilling. Preheat grill. Place chicken breasts on the grill and cook until chicken is opaque in center, flipping twice during cooking, about 15 minutes total. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 67525,"Grilled Bass with Cabbage Salad 3 tablespoons fresh lemon juice, plus wedges for serving 4 teaspoons honey 5 tablespoons extra-virgin olive oil, plus more for the grill 1/2 head small green cabbage (about 1 pound), very thinly sliced 1 Granny Smith apple, very thinly sliced 1/2 cup finely chopped walnuts Kosher salt and freshly ground pepper 1 1/4 pounds skin-on wild striped bass ( 3/4 inch thick; in one piece) 1 teaspoon paprika 1 cup fresh parsley Instructions: Preheat a grill to medium high. Whisk the lemon juice and honey in a large bowl. Slowly whisk in 1/4 cup olive oil. Add the cabbage, apple, walnuts, 1/2 teaspoon salt and a few grinds of pepper. Toss until well coated. Blot the fish dry with paper towels, then score the skin at 3/4-inch intervals, cutting about 1/4 inch into the flesh to prevent the fish from curling when cooked. Cut the fish into 4 equal pieces. Season all over with salt, pepper and the paprika. Brush the skin of the fish with the remaining 1 tablespoon olive oil. Oil the grill grates. Add the fish to the grill, skin-side down, and gently press with a spatula. Grill until the skin is crisp and the fish is cooked about halfway up the side, about 5 minutes, rotating the fish if it starts to flare up. Flip the fish and continue grilling until just cooked through, about 3 more minutes. Add the parsley to the cabbage salad; season with salt and pepper. Divide the salad among plates, top with the fish and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67526,"Southern Fried Catfish 1 quart peanut oil 1 cup stone-ground fine cornmeal 1 cup all purpose flour 1 teaspoon seafood seasoning (recommended: Old Bay) 1/2 teaspoon kosher salt 1/4 teaspoon hot smoked paprika 1/4 teaspoon freshly ground black pepper 6 (7 to 9-ounce) US farm-raised catfish fillets, rinsed and thoroughly patted dry 3/4 cup low-fat buttermilk Instructions: Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature. Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes. Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67527,"Borracho Beans 2 (16-ounce) cans pinto beans (recommended: Bush's) 1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro'tel) 1 (4-ounce) can diced green chilies (recommended: La Victoria) 1/2 cup frozen diced onions (recommended: C&W) 1 teaspoon crushed garlic (recommended: Christopher Ranch) 1 bottle (12 ounces) Mexican beer (recommended: Negro Modelo) 1/3 cup real bacon pieces (recommended: Hormel) 1/4 cup fresh cilantro leaves, finely chopped 1 lime, sliced into wedges Instructions: In a medium pot over medium-high heat, stir to combine all ingredients except the cilantro and lime wedges. Bring to a boil, reduce heat to medium-low heat, and simmer for 20 minutes. Stir in cilantro and serve with lime wedges. ","[Sauvignon Blanc, Vermentino, Tempranillo, Garnacha]" 67528,"Butterflied Tea and Orange Brined Roasted Turkey with Asian Ginger Butter 5 oranges, plus slices for garnish (optional) 2 cups kosher salt 1 cup bourbon 1 cup sugar 12 plain tea bags 12 black peppercorns 6 whole cloves 4 bay leaves One 14- to 16-pound turkey, not kosher or self-basting, butterflied 16 tablespoons (2 sticks) unsalted butter, at room temperature 1 1/2 tablespoons finely grated fresh ginger 1 tablespoon Asian sesame oil 1 tablespoon soy sauce 4 scallions, finely chopped, plus more for garnish (optional) 3 garlic cloves, finely grated Instructions: The day before, remove the zest from the oranges in wide strips using a vegetable peeler, applying gentle pressure so that most of the white pith is left behind. Reserve the zest, juice the oranges into a medium saucepan. Add the zest, salt, bourbon, sugar, tea bags, peppercorns, bay leaves, cloves and 4 cups (1 quart) of water. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 20 cups (5 quarts) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weigh it down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours. The next day, drain, rinse and pat the turkey dry. Put on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour. Mix the butter, ginger, sesame oil, soy sauce, scallions and garlic in a medium bowl until well combined. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Pat the turkey skin dry again and rub the ginger butter evenly over the surface, also getting underneath the skin of the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings. Roast until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving. Garnish with orange slices and chopped scallion if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67529,"Warm Quinoa \Oatmeal
   1 cup cooked quinoa 2/3 cup unsweetened almond milk Pinch of kosher salt 1/3 cup mixed fruit such as berries and mango 1 tablespoon sliced almonds 2 teaspoons pure maple syrup Pinch of flake salt, optional Chocolate chips, optional Ground cinnamon, ginger, nutmeg or cardamom, optional for warmth Instructions: Add the quinoa, unsweetened almond milk and salt to a small saucepan. Place over medium heat and bring to a low simmer. Simmer the mixture for 3 minutes. Spoon the \u201coatmeal\u201d into 2 bowls and top with fruit, almonds, maple syrup and desired toppings. Serve warm. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 67530,"Homemade Candy Bars with Chunks of Cookies and Caramels Two 10-ounce bags dark chocolate chips 10 speculoos cookies, broken into pieces 1/2 cup Sorghum Caramel, recipe follows, at room temperature Generous pinch coarse sea salt (enough to sprinkle over whole bar) 2 cups firmly-packed brown sugar 1 cup sorghum syrup, such as Bourbon Barrel Foods Pure Cane Sorghum (see Cook's Note) 1/2 cup (1 stick) unsalted butter One 14-ounce can sweetened condensed milk Instructions: Preheat the oven to 170 degrees F. Line the back of a cookie sheet with parchment paper or a silicone mat. Put the chocolate chips in a stainless steel bowl and place in the oven. Heat the chips until they hold their shape but melt when you touch them, 8 to 12 minutes. You want the chocolate to melt without getting hot or it will be ruined. Stir until smooth and shiny. Pour the melted chocolate out onto the prepared cookie sheet. Spread evenly into an 1/8-inch-thick rectangle. Sprinkle with the cookies and drizzle the Sorghum Caramel over the top. Sprinkle with salt. Gently pick up the pan and drop it on the counter a couple of times. This will help the ingredients settle into themselves. Leave the bar to cool at room temperature, about 1 hour. Break into irregular 3-inch pieces. Fill a glass with ice water and set aside. Combine the sugar, sorghum and butter in a saucepan and heat over medium until the butter melts, 3 to 5 minutes. Stir in the sweetened condensed milk, bring to a simmer and cook about 1 minute. Lower the heat and continue to cook, stirring constantly, until a soft ball forms when the caramel is dropped in the glass of ice water or the temperature reads 240 degrees F on a candy thermometer, about 20 minutes. Let the mixture stand for 5 minutes before using. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]

" 67531,"Chicken Fried Lamb with White Wine Pan Gravy 2 pounds boneless leg of lamb (or shoulder), trimmed of excess fat 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup all-purpose flour 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 whole egg, plus more if needed, for dredging 1/4 cup vegetable oil, for cooking 1 tablespoon vegetable oil 1/2 cup dry white wine 2 teaspoons Dijon mustard 2 cups vegetable stock 1/2 cup whole milk 1/2 teaspoon chopped fresh thyme leaves (3 to 4 sprigs) Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 250 degrees F. For the lamb: Cut the meat with the grain into 1/2-thick slices. Season each piece on both sides with the salt and pepper. Place the flour in a pie pan and mix in the garlic powder and cayenne pepper. Place the eggs in a separate pie pan and beat. Dredge the meat on both sides in the egg, and then the flour. Repeat with all the meat pieces. (Reserve the remaining flour for the pan gravy.) Place the meat on a plate and allow it to sit for 10 to 15 minutes before cooking. Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes on each side. Remove the lamb to a wire rack set in a half sheet pan and place in the oven to stay warm while the other pieces are being prepared. Repeat until all the meat is browned. For the gravy: Add the vegetable oil to the pan. Add the white wine to deglaze the pan and reduce by half. Whisk in 2 tablespoons of the reserved flour. Then whisk in the Dijon mustard and the vegetable stock. Continue to whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a wooden spoon, 5 to 10 minutes. Season to taste with more salt and pepper, if needed. Serve over the lamb steaks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 67532,"Low Carb Cannoli Parfaits 1-ounce unsweetened chocolate, chopped 1/2 cup sugar substitute (recommended: Splenda) 1 tablespoon hot water 1 tablespoon heavy cream 1 cup heavy cream 1/3 cup sugar substitute (recommended: Splenda) 1/4 teaspoon real almond extract 1 teaspoon no sugar added vanilla extract 1/3 cup whole milk ricotta cheese Instructions: Place the unsweetened chocolate in a heatproof bowl and melt over a saucepan of simmering water. Whisk in sugar substitute and thin with the hot water and heavy cream. Whisk to blend thoroughly. Remove from heat, spread on a plate, and place in the freezer for about 10 minutes. Cut into small chunks after chilling. While the chocolate is chilling, make the cannoli cream. With an electric mixer on high, whip heavy cream just until frothy, and then add sugar substitute and almond and vanilla extracts. Continue to whip on high until stiff peaks form. Be careful not to over-whip, or cream will break. Gently fold in the ricotta cheese and almost all of the chilled chocolate chunks, saving a few chips for garnish. Spoon cannoli cream into parfait glasses, top with remaining chocolate chips, and refrigerate for at least 1 hour before serving. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 67533,"Corned Beef and Cabbage Grilled Cheese 1 1/2 tablespoons unsalted butter, plus more if needed 1 small onion, thinly sliced 1 tablespoon sugar Kosher salt and freshly ground pepper
3/4 cup dark beer (preferably porter) 2 ounces deli-sliced corned beef, cut into strips 2 teaspoons Worcestershire sauce 1 tablespoon whole-grain mustard 1 1/2 cups grated jarlsberg cheese (about 6 ounces) 4 slices marble rye bread 1/2 cup sauerkraut, drained and rinsed Instructions: Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.
Divide half of the cheese between 2 bread slices; top with the corned beef mixture, and the remaining cheese. Close the sandwiches with the remaining 2 bread slices. Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.
","[Chardonnay, Riesling, Pinot Grigio, Gouda]" 67534,"Pan-Grilled Lamb Shoulder Chops 1/2 cup freshly squeezed lemon juice 2 tablespoons whole-grain mustard 1 tablespoon chopped fresh rosemary 3 cloves garlic, minced 1 teaspoon kosher salt, plus more to taste 1/2 cup extra-virgin olive oil Freshly ground black pepper, to taste Four 8- to 12-ounce lamb shoulder chops Instructions: To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper. Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12. Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry. Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.
","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 67535,"Red Grape Gazpacho 2 cups red seedless grapes 1 1/2 cups chopped peeled seedless cucumbers (from 3 Persian cucumbers) 1 1/2 cups cubed baguette or rustic country bread, crust removed 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoon plus 1 teaspoon red wine vinegar 1/2 small clove garlic Kosher salt Crushed pink peppercorns, for topping Instructions: Puree the grapes, cucumber, bread, olive oil, 2 tablespoons water, the vinegar, garlic and 1 teaspoon salt in a blender until very smooth, at least 1 minute. Refrigerate until chilled, at least 30 minutes. Season the gazpacho with salt. Divide among small bowls. Drizzle with olive oil and sprinkle with crushed pink peppercorns. ","[Syrah, Tempranillo, Barbera, Garnacha]" 67536,"White, Milk, and Dark Chocolate Dessert Cups 2 pounds white, milk or semisweet chocolate, chopped Instructions: Place the chocolate in individual bowls and place each one over simmering water (a little lower temperature for white chocolate) to melt. Place the cookie sheet in the refrigerator. To make the molds, place the cup in the center of a piece of cellophane and bring the cellophane up the walls of the glass. Fold it over the rim, stuffing the excess inside the glass. This will make loose pleats around the glass. Adjust the cellophane so the pleats are not too tight, otherwise the chocolate may break when you try to peel the cellophane from it. Make extra molds in case you have breakage.
Hold the rim of the cello wrapped glass and dip it in the melted chocolate as deep in as you want the chocolate cup to be. Remove it from the chocolate, turn it upside down, and place it on a sheet pan in the refrigerator. Allow to chill and harden for 1 hour or more.
Remove the glasses from the refrigerator one at a time. Use a sharp scissors to trim around cellophane just below the rim. Try to avoid touching the chocolate with your fingers, as it will melt instantly. Pull the cellophane towards and against the glass to support the chocolate while you remove it from the glass. Hold the cup at the base with your left hand (if your hands are warm hold the cup with a piece of waxed paper) and with your right hand pull the cellophane down and away from the chocolate and into the center of the cup. Snip off the excess cellophane.
Place the cup back in the refrigerator for now while you trim the rest of the cups. Once they're all trimmed, remove them one at a time. Keep in a covered container to avoid condensation until ready to use. Fill with mousse, pudding, fruit, ice cream, or any cold item you desire. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 67537,"Grilled Ham, Cheese and Mushroom Sandwiches 2 to 3 tablespoons unsalted butter 1 10-ounce package white mushrooms, thinly sliced 3 tablespoons chopped fresh parsley and/or chives Kosher salt and freshly ground pepper 8 slices crusty bread Dijon or whole-grain mustard, for spreading 1/3 pound white cheddar cheese (about 8 slices) 1/2 pound deli-sliced ham (8 to 12 slices) 1/3 pound muenster cheese (about 8 slices) Instructions: Heat a large nonstick skillet over medium-high heat. When very hot, add 1/2 tablespoon butter and half of the mushrooms; cook, stirring, until tender, about 5 minutes. Transfer to a bowl and repeat with 1/2 tablespoon more butter and the remaining mushrooms; transfer to the bowl. Add the herbs to the bowl and toss; season with salt and pepper. Wipe out the skillet. Build the sandwiches: Spread each slice of bread with mustard and sandwich with the cheddar, ham, mushroom mixture and muenster. Melt 1 tablespoon butter in the skillet over low heat. Add the sandwiches and cook, turning once and adding more butter if needed, until the bread is golden and the cheese melts, about 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67538,"Blueberry BBQ 3 pints blueberries 1/2 cup brown sugar 1 cup balsamic vinegar 1 cup red wine vinegar 1 clove garlic, minced 1 onion, sliced 1 habanero pepper 1 dark beer 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon ground coffee 1 tablespoon chipotle powder 5 pounds smoked and cooked St. Louis cut pork ribs Instructions: Add all the ingredients for the sauce into a saucepan and cook for 2 hours over medium-low heat. Remove the sauce from the heat and place into a food processor or blender and puree. Strain the sauce and set aside. Preheat grill over medium-high heat. Place the ribs onto the grill and brush with sauce. This will glaze the ribs while they cook. The blueberries add a subtle sweetness to the sauce to play off the heat of the chiles and the acid of the vinegar. ","[Cabernet Sauvignon, Malbec, Zinfandel, Tempranillo]" 67539,"Chiles Rellenos 6 poblano chiles 8 ounces Oaxacan-style string cheese, mozzarella, or Monterey Jack 1 1/2 cups all-purpose flour, plus more for dredging 1 1/2 teaspoons baking powder 1 teaspoon ground cumin 1 teaspoon fine salt, plus more for sprinkling 1 (12-ounce) bottle or can lager-style beer Vegetable oil, for deep-frying Mexican Tomato Sauce, warm, recipe follows 2 pounds ripe tomatoes, cored and roughly chopped 1/4 medium yellow onion 6 cloves garlic 5 sprigs fresh coriander (cilantro) 1 serrano cl (with seeds) 1 tablespoon kosher salt 1/2 teaspoon ground cinnamon (preferably Mexican) Instructions: To prepare the chiles:
Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each cl to form a pocket. Carefully cut out and discard the seeds.
Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each cl (your chiles probably vary in length, so tailor the cheese to the chiles). Slip the cheese pieces into the pocket of each cl so they're 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.) \Sew\ each cl shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)
Whisk the flour, baking powder, cumin, and salt in a large bowl. Stir in the beer to a make a smooth batter.
In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
Put the flour for dredging on a plate. Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil. Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.
Heat the sauce. Spoon some of the sauce on a plate and set 1 cl relleno on top. Repeat with the remaining sauce and chiles. Serve.
In a blender, combine all the ingredients and puree until smooth.
Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
Yield: about 3 cups ","[Pinot Grigio, Vermentino, Sauvignon Blanc, Albari?o]" 67540,"Cabbage Strudel 1/4 cup butter 1/2 green cabbage, shredded 1/4 teaspoon salt 1/2 cup sugar 1/2 cup raisins 1/4 cup walnut pieces, toasted 3 sheets phyllo pastry, thawed overnight in the refrigerator, if frozen kept moist 8 tablespoons (1 stick) unsalted butter, melted 1 cup walnuts, lightly toasted and finely chopped Instructions: Filling: In a saute pan, melt the butter. Heat it to medium high heat and saute the cabbage until tender. Add the salt and sugar and stir to dissolve. Add the raisins and cook a few minutes to reduce and thicken any juices. Stir in the walnuts and spread on a sheet pan to cool. Strudel: Preheat the oven to 375 degrees. Line a sheet pan with parchment paper. Transfer 1 sheet of phyllo to a sheet pan. Using a pastry brush, brush the phyllo with butter. Sprinkle with 1/3 of the sugar and 1/3 of the chopped walnuts. Repeat with the 2 remaining sheets of phyllo. Reserve the remaining melted butter and sugar. Turn the sheet pan so that the phyllo is horizontal to your body. Spoon the cooled cabbage filling 2 inches in from the left hand edge of the phyllo, working from top to bottom, leaving 2 inches bare at the top and bottom. Turn the sheet pan 1/4 turn and roll up the pastry to encase the filling, forming a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with sugar. Bake until golden brown, about 30 minutes. Let cool 10 to 15 minuets on the pan. Using a serrated knife cut carefully into sections and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 67541,"Banana Pancake Sandwich and Peanut Butter Maple Spread 2 cups all-purpose flour 1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/4 teaspoon ground cinnamon
2 cups buttermilk
2 large eggs
2 medium bananas, cut into 1/2-inch slices
2 tablespoons canola oil
2 tablespoons salted butter
1/4 cup peanut butter
2 tablespoons maple syrup
Instructions: Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Add the buttermilk and eggs. Whisk together, gradually incorporating the flour mixture, just until combined. Add the banana slices and gently combine; the batter may be slightly lumpy. Let stand 10 minutes. Place a griddle pan over medium heat. Add the canola oil and butter. Using a ladle, pour 1/2 cup batter for each pancake, roughly 2 inches apart. When small bubbles appear across the surface of the pancakes and the edges lift from the griddle, flip and continue cooking until the pancakes are golden brown on the second side, about 4 minutes per side. Continue with the remaining batter. In a small dish using a rubber spatula, mix the peanut butter and maple syrup until combined. For each sandwich, spread some peanut butter mixture over a pancake, then top with another pancake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67542,"Shrimp Gumbo 1 cup all-purpose flour 1 cup vegetable oil 1 whole chicken, cut into pieces 2 sticks butter (or bacon grease) 3 gallons tomatoes, crushed 2 gallons sliced okra 8 bell peppers, chopped 1 gallon chopped celery 1 1/2 gallons chopped onions Salt and freshly ground black pepper Garlic powder Cajun seasoning Old Bay seasoning Hot sauce (recommended: Louisiana) 1 package shrimp boil 12 pounds small shrimp, peeled (or big shrimp, cut in pieces) Instructions: To make the roux: In a heavy skillet, combine equal parts oil with flour and cook over medium heat stirring constantly until dark brown in color. Immediately remove from heat. Roux will continue to cook, stir occasionally. To make the Shrimp Gumbo: Over medium heat in a large stockpot, bring chicken with enough water to cover it to a boil and create a broth. Remove chicken from pot and discard. Melt butter into chicken broth, then add tomatoes, okra, peppers, celery, and onions. Next add salt, black pepper, garlic powder, Cajun seasoning, Old Bay seasoning, and hot sauce, to taste. Add additional water to cover gumbo. Cover and simmer on low heat for 2 hours. Add shrimp boil to pot and continue to simmer for an additional 1 hour. Add the shrimp and roux and simmer for another hour, for a total of 4 hours cooking time, or to the thickness desired. Serve over rice. ","[Chenin Blanc, Sauvignon Blanc, Merlot, Zinfandel]" 67543,"Chili-Spiced Cod with Roasted Cabbage Slaw 1/2 head green cabbage, halved and thinly sliced (about 7 cups) 1 small red onion, thinly sliced 2 tablespoons vegetable oil Kosher salt 1 orange bell pepper, thinly sliced 2 tablespoons fresh lime juice, plus wedges for serving 1/3 cup mayonnaise 2 tablespoons chopped fresh cilantro, plus 1/4 cup whole leaves 8 pickled jalapeno slices, finely chopped, plus 2 teaspoons brine 1 teaspoon ancho cl powder 4 6-ounce center-cut skinless Pacific cod fillets 4 pieces of cornbread Instructions: Preheat the broiler and line a rimmed baking sheet with foil. Toss the cabbage, red onion, 1 tablespoon plus 1 teaspoon vegetable oil and 1/2 teaspoon salt on the prepared pan. Broil, turning occasionally, until the vegetables are crisp-tender and lightly charred, 6 to 8 minutes. Transfer to a large bowl and stir in the bell pepper and 1 tablespoon lime juice; season with salt. Reserve the baking sheet. Meanwhile, combine the mayonnaise, the remaining 1 tablespoon lime juice, the chopped cilantro, jalapenos and brine and 3/4 teaspoon cl powder in a small bowl; set aside. Rub the fish with the remaining 2 teaspoons vegetable oil and 1/4 teaspoon cl powder; season with salt and arrange on the baking sheet. Broil the fish until just cooked through, 5 to 7 minutes. Serve the fish with the mayonnaise sauce, slaw, cornbread and lime wedges. Top with the cilantro leaves. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 67544,"Sopaipillas 4 ounces unbleached all-purpose flour 1 1/2 ounces whole wheat flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 tablespoon sugar 1 tablespoon lard or vegetable shortening 1/3 cup buttermilk Canola oil Instructions: In a food processor, pulse together the flours, salt, baking powder, and sugar. Add the lard or shortening and pulse to combine. Add the buttermilk and pulse until a moist dough forms. Transfer to a lightly floured work surface, and knead several times until it binds into a cohesive mass. Cover with plastic wrap and let rest for at least 30 minutes. Pour oil to a depth of 4 inches into a heavy saucepan and heat to 375 degrees F. Meanwhile, divide the dough in half. On a lightly floured work surface, roll out half of the dough 1/8 to 1/4-inch thick. Cut into 6 squares or triangles. Drop 2 cutouts, 1 at a time, into the hot oil and fry, rolling them over, until golden, 40 to 50 seconds. Drain on paper towels. Repeat with the remaining dough. Serve at once on warmed plates with scoops of ice cream, cream anglais or dusted with powdered sugar or cinnamon sugar. ","[Rioja, Tempranillo, Garnacha, Barbera]" 67545,"Balsamic-Caramel Sauce over Vanilla Ice Cream 1 cup heavy cream 1 cup granulated sugar 2 tablespoons water, plus more for brushing 4 tablespoons balsamic vinegar 1 lemon, juiced 1/2 teaspoon salt 1 1/2 quarts vanilla ice cream Instructions: Bring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm. In a large high-sided saucepan over medium-high heat, dissolve the sugar with 2 tablespoons of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipped in water, brush the inside of the pan right above the crystals so the water drips down and dissolves the crystals back into the liquid. When the sugar begins to brown, occasionally move the pan to swirl the liquid gently and cook it evenly. Continue to cook until the mixture is dark golden brown. The total cooking time will be 8 to 9 minutes. Remove the pan from the heat. Very carefully add the hot cream to the sugar mixture a few tablespoons at a time. The liquid will bubble up dramatically. Stir the sauce and cook for 1 minute. Add the vinegar, lemon juice and 1/2 teaspoon salt, mix well. Pour into a heatproof bowl. You should have about 1 1/4 cups of sauce. The sauce can be made several weeks ahead, covered with plastic, and stored either at room temperature or in the refrigerator. If refrigerated, warm in a microwave oven before using. Serve on top of vanilla ice cream. ","[Barolo, Chianti, Rioja, Syrah]

" 67546,"Chicken Caliente Butter, for greasing casserole 2 1/2 cups large-diced cooked chicken 3 cups cooked rice 1 cup sliced celery 1 cup sliced green bell pepper 1 cup sliced onion 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons freshly squeezed lemon juice 1 tablespoon chili powder 2 teaspoons fine salt 1/2 teaspoon garlic powder 1/2 teaspoon hot sauce 3 tomatoes, cut into wedges 1 1/2 cup corn chips, crushed Instructions: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish. In a bowl, combine all the ingredients except the chips and mix well. Transfer the mixture to the buttered dish, top with the chips, and bake until hot and bubbling, about 30 to 35 minutes. Serve immediately. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 67547,"Fresh Tomato Topping 12 plum tomatoes 2 tablespoons minced garlic 2 tablespoons minced shallots 1 cup fresh basil leaves 1 cup fresh flat-leaf parsley 2 to 3 teaspoons fresh lemon juice 1/2 cup extra virgin olive oil Salt Pepper Instructions: Chop tomatoes into small pieces, place in bowl. Add minced garlic and shallots. Put basil and parsley into a food processor, pulse until just chopped. Add to tomato mixture. Add lemon juice, olive oil, salt and pepper to tomatoes. Season to taste. Will keep, refrigerated overnight. Serve at room temperature. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 67548,"Couscous with Peas and Mint 1 cup frozen peas 2 cups couscous 3 tablespoons butter 3 sprigs fresh mint, finely chopped 1/2 lemon, juiced Kosher salt and freshly ground black pepper Instructions: In a medium saucepan over high heat, bring 2 1/2 cups of water to a boil. Add the frozen peas, and boil for 1 minute. Stir in the couscous and butter; turn off the heat. Cover the pan and let rest for 5 minutes. Add the mint and lemon juice to the couscous and fluff with a fork. Taste and season with salt and pepper, if necessary. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67549,"Boiled Maine Lobster 1 gallon water 3 fresh thyme sprigs 6 fresh flat leaf parsley sprigs 2 bay leaves 1 lemon 1 cup dry white wine 1 tablespoon black peppercorns 1/4 cup sea salt 4 (2-pound) lobsters 2 sticks unsalted butter, softened Instructions: To make a court-bouillon: Pour 1 gallon of water into a 16-quart stock pot over medium heat. Tie the thyme, parsley and bay leaves together with kitchen string to make a bouquet garni. Place the herb bundle in the stock pot and secure the end of the string to the pot handle for easy removal. Cut the lemon in half and squeeze the juice into the water, then drop in the lemons. Add wine, peppercorns and sea salt. Bring to a rolling boil. Cut off the rubber bands that secure the lobster claws. Place live lobsters in the freezer for 15 minutes to disable movement. Plunge lobsters head first into the stock pot, cover, and boil for 15 minutes. The lobster shells will be red and the tails will curl up when done. Remove lobsters from boiling liquid with tongs. In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Ladle out the clarified butter and place in a warm cup until the lobster is done. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67550,"Buttermilk Peach Cobbler 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins) 3/4 cup brown sugar 1 teaspoon cinnamon 1 teaspoon vanilla 1 tablespoon flour 1 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3 tablespoons brown sugar 4 tablespoons unsalted butter, cut into small pieces 2/3 cup buttermilk 1 tablespoon brown sugar, for topping Whipped cream Instructions: Preheat the oven to 425 degrees F. Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes. Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough. Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 67551,"Brussels Sprouts and Salami Panini 1/4 cup fig preserves 2 tablespoons dijon mustard 12 ounces Brussels sprouts, tough outer leaves removed 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 4 soft ciabatta rolls, split 8 slices provolone cheese (about 4 ounces) 12 to 16 thin slices Genoa salami (about 4 ounces) 4 tablespoons unsalted butter Vegetable chips, for serving Instructions: Preheat the broiler. Combine the fig preserves and mustard in a small bowl; set aside. Hold the Brussels sprouts by the stem ends and grate them on the large holes of a box grater. Transfer to a foil-lined baking sheet and toss with the olive oil; season with salt and pepper. Broil until lightly golden brown and just starting to crisp, 3 to 4 minutes. Spread 1 tablespoon of the fig mustard on the bottom halves of each roll. Top each with 1 cheese slice, some Brussels sprouts, 3 or 4 salami slices, another cheese slice and the roll top. Melt 1 tablespoon butter in a large skillet over medium-low heat. Add 2 sandwiches, then press down with a heavy skillet and cook until golden brown, 5 to 6 minutes. Flip the sandwiches, adding 1 more tablespoon butter to the skillet; press down again and cook until browned and the cheese is melted, 4 to 5 minutes. Wipe the skillet clean and repeat with the remaining 2 sandwiches and butter. Serve with vegetable chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 67552,"Confetti Cake Nonstick cooking spray 2 3/4 cups (330 grams) cake flour
2 cups (400 grams) granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
1 cup (240 grams) sour cream, at room temperature
6 tablespoons (110 grams) buttermilk, at room temperature
1/2 cup vegetable oil
3 large eggs plus 1 large egg yolk, at room temperature 1 tablespoon vanilla extract
Zest of 2 oranges
1/4 cup multi-colored sprinkles Instructions: Preheat the oven to 335 degrees F. Grease one 18-by-13-inch sheet pan or two 8-inch cake pans with cooking spray and line the bottoms with parchment. Spray the parchment. Sift the cake flour, sugar, baking powder, salt and baking soda into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 30 seconds.
Whisk together the melted butter, sour cream, buttermilk, oil, eggs, egg yolk, vanilla and the orange zest in a medium bowl.
Add half of the wet ingredients to the dry and mix on low until a smooth paste forms. Stop to scrape down the bowl and paddle with your spatula. Add the remaining wet ingredients on low speed. Once combined, increase the speed to medium and beat for 1 full minute. Stir in the sprinkles.
Pour the batter into the prepared sheet pan, or if using two 8-inch cake pans, divide the batter between the two pans, about 26 ounces in each. Bake until a toothpick inserted in the centers comes out with some moist crumbs adhering, 28 to 32 minutes for the 8-inch round cakes and 25 to 30 minutes for the 18-by-13-inch sheet cake. Cool in the pan or pans for 10 minutes, then turn the cake or cakes out onto a cooling rack to cool completely, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 67553,"Honey Roasted Parsnip Bisque 2 pounds parsnips, peeled and quartered lengthwise 1/4 cup vegetable oil 3 teaspoons salt, divided 6 tablespoons honey, divided 6 cups water 1 bunch parsley 1 carrot, cut in 1/2 1 small onion 2 bay leaves 1/2 teaspoon black peppercorns 2 teaspoons white pepper 3 cups heavy cream Instructions: Preheat the oven to 375 degrees F. Toss the parsnips with the oil and 1 teaspoon of salt and drizzle with 3 tablespoons honey. Place on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the parsnips are a deep golden brown; they tend to burn easily so make sure to toss often while roasting. Meanwhile, put the water into a large pot and place over high heat. Lay a double layer of cheesecloth on a flat surface and place the carrot, onion, parsley, bay leaves and peppercorns in the center. Tie the cheesecloth up and around the vegetable and herb mix and drop it into the water. Bring to a boil, lower the heat and simmer for 30 minutes. Remove the parsnips from the oven and place them immediately into the stock. Add the remaining honey and salt and white pepper; simmer for about 20 minutes. Puree with an immersion blender, or in batches in a blender. Add the cream and cook for another 10 minutes or until thick. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 67554,"Yorkshire Popovers 2 eggs 1 cup milk 1 cup flour 1/2 teaspoon salt Fresh cracked pepper 1/4 cup reserved beef drippings or melted butter Instructions: Preheat oven to 450 degrees F. Place a popover or large muffin pan in the preheated oven for 10 minutes to heat it up. In a mixing bowl, beat the eggs until foamy and light. Whisk in the milk until combined. Add the flour, salt and pepper, beat just until the batter is smooth. Pour the beef drippings in the bottom of the hot pan. Then pour in the batter and bake for 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking for 15 to 20 minutes more until puffy and brown. Serve immediately, it deflates rapidly. ","[Chardonnay, Riesling, Gewrztraminer]" 67555,"Maple Plum Compote with Walnuts and Vanilla Yogurt 5 plums, halved, pitted and quartered 3 tablespoons maple syrup (more depending on tartness of plums) 2 tablespoons water Juice of 1/2 lemon 1 cinnamon stick 1 1/4 cups toasted whole walnuts 6 cups vanilla yogurt Instructions: Place the plums, maple syrup, lemon juice, water, and cinnamon stick in a saucepan on medium-low heat. Once the plum mixture reaches a simmer, stir and reduce the heat. Remove from the heat once the plums have become tender yet still maintain their shape, about 15 minutes. Slightly cool the plums and stir in 1 cup toasted whole walnuts into plum mixture and remove the cinnamon stick. Chop the remaining 1/4 cup toasted walnuts. To serve, divide the yogurt among the bowls and spoon Maple Plum Compote over and top with the chopped walnuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67556,"Honey Fleur de Lys 3/4 cup, plus 2 tablespoons/200 g butter 3/4 cup, plus 2 tablespoons/185 g sugar 3 tablespoons unpasteurized honey 2 cups/250 g flour 1 1/4 teaspoons baking powder 1 teaspoon ground cinnamon Instructions: In a mixing bowl, cream together the butter and sugar, then add the honey. In a separate bowl, sift together the flour, baking powder, and cinnamon and stir in the butter mixture until the dough is smooth. Heat the oven to 350 degrees F. Roll the dough out about 1/4-inch/1/2 cm thick and cut out the shapes with your favorite cookie-cutter. Place on a baking sheet and bake until crisp and browned, about 12 minutes. Cool on racks and store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 67557,"Halloween Deviled Eggs 1/2 cup dark soy sauce 2 tablespoons chili oil 2 tablespoons loose black tea leaves 1 tablespoon Chinese five-spice powder Kosher salt 1 teaspoon sugar 12 large eggs, at room temperature 3 tablespoons mayonnaise 1 tablespoon Chinese mustard 1/2 teaspoon Sriracha Freshly ground pepper Orange gel food coloring Black sesame seeds, for garnish Instructions: Combine 7 cups water, the soy sauce, chili oil, tea leaves, five-spice powder, 2 teaspoons salt and the sugar in a medium pot over high heat. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and simmer for 10 minutes. Turn off the heat, uncover and let cool completely. Meanwhile, bring a large pot of water to a boil. Gently add the eggs and cook for 7 minutes. Remove the eggs and transfer to a bowl of ice water; let stand until cool to the touch. Once the eggs have cooled, lightly crack the shells all over. The goal here is to make enough cracks to allow the flavor of the soy sauce mixture to steep into the egg. (You can also put them on a kitchen towel and roll gently.) Add the cracked eggs to the soy sauce mixture, making sure they are completely submerged. Refrigerate for 24 hours. Peel the eggs. Cut a small piece off the wide bottom of each egg so it will sit flat, then cut off the top. Scoop out the egg yolks into a small bowl and mash them up with a fork. Stir in the mayonnaise, mustard, Sriracha, a pinch of salt and a few grinds of pepper. Tint orange with food coloring. Pipe or scoop the filling into the egg whites. Sprinkle with black sesame seeds. Refrigerate until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 67558,"Victory Lap Nachos 1 1/2 pounds ground beef 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Two 9-ounce bags round tortilla chips
One 15-ounce can black beans, rinsed and drained
5 cups shredded Cheddar and Monterey Jack cheese blend 1 1/2 cups sour cream
8 ounces crumbled queso fresco
2 avocadoes, diced
Hot pepper sauce, for serving Pico de gallo, for serving Instructions: Preheat the oven to 375 degrees F. In a large saute pan over medium-high heat, add the ground beef, salt, pepper, cayenne, cumin, garlic powder and onion powder. Using the back of a wooden spoon, break up the beef into small bits and cook until browned, 5 to 8 minutes. Set aside a handful of the tortilla chips for sprinkling on top of the nachos, then layer half of the remaining chips in a large baking dish. Layer half of the beef, followed by half of the black beans and then half of the Cheddar and Monterey Jack cheese. Repeat the layering process 1 more time to create 2 layers. Crush the reserved tortilla chips and sprinkle on top for some crunch. Bake until the cheese is melted, about 20 minutes. Serve with the sour cream, queso fresco, diced avocado, hot pepper sauce and pico de gallo for topping. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 67559,"Roasted Shrimp Cocktail Louis 2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails Good olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups good mayonnaise, such as Hellmann's
1/2 cup Heinz chili sauce
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons bottled grated white horseradish, drained 2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
1/4 cup minced scallions (2 scallions)
2 tablespoons capers, drained
Instructions: Preheat the oven to 400 degrees F. Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67560,"Minnesota Hmong Hotdish 1/2 cup chopped lemongrass 1/2 cup chopped white onion 1/4 cup roughly chopped galangal 1/4 cup sliced fresh ginger 1/4 cup garlic cloves (6 to 10 cloves)
6 to 8 kaffir lime leaves 1/3 cup red curry paste (such as Mae Ploy brand)
2 roasted red peppers, roughly chopped 1 cup canned crushed tomatoes 8 cups canned coconut milk (such as Chaokoh brand)
Kosher salt 1 pound lean ground pork shoulder Kosher salt and freshly ground pepper 1 cup chopped white onion 2 cups chopped root vegetables, such as carrots, turnips, rutabaga and/or celery root (about 1-inch pieces) 2 teaspoons extra-virgin olive oil 1 16-ounce bag frozen tater tots Chopped fresh cilantro, sliced scallions and lime wedges, for garnish Instructions: Make the sauce: Heat a large skillet over medium heat and add the lemongrass, onion, galangal, ginger, garlic and lime leaves. Add the curry paste and cook, stirring, just until a fond forms on the bottom of the pan, about 2 minutes, being careful not to burn the aromatics. When the curry paste is a crimson red, stir in the roasted red peppers and tomatoes. Add the coconut milk, bring to a simmer and cook until the sauce is reduced, pale orange and bubbling, 15 to 20 minutes. Remove the lime leaves. Carefully transfer the sauce to a blender and puree until smooth. Strain through a fine-mesh sieve and season with salt to taste. (For a thicker sauce, cook a few minutes more to further reduce.) Make the hotdish: Preheat the oven to 425? F. Heat a large skillet over medium-high heat. Add the pork, season with salt and pepper and cook, breaking up the meat, until no longer pink, 4 to 5 minutes.
Meanwhile, toss the onion and root vegetables with the olive oil on a baking sheet; season with salt and pepper. Roast until just tender but still with a little bite, 12 to 15 minutes. Cut into 1/2-inch cubes. Reduce the oven temperature to 375? F. In a large bowl, combine the pork, roasted vegetables and 2 cups of the curry sauce; the mixture should have the consistency of a stew. Transfer to a 3-quart casserole dish, packing the mixture down, then scatter the tater tots evenly on top.
Bake until the tater tots are golden and cooked through, about 20 minutes. Once out of the oven, top the hotdish with cilantro, scallions and lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67561,"Gingerbread Birdhouse 2 cups shortening 4 sticks (1 pound) unsalted butter 14 cups bread flour, plus more for dusting 2 cups sugar 1/3 cup ground ginger 3 1/2 tablespoons ground cinnamon 1 tablespoon fine salt 3 cups dark corn syrup 2 1/2 tablespoons pure vanilla extract All-purpose flour, for rolling out the dough One recipe Royal Icing Cornstarch and vinegar or confectioners' sugar, to thicken Royal Icing Candy for decorating, optional Instructions: Make the basic gingerbread house cookie dough Melt the shortening and butter together in a medium saucepan. Let cool. Sift the flour, sugar, ginger, cinnamon and salt into a large bowl. Mix the melted butter into the flour mixture with an electric mixer until sandy. Add the corn syrup and vanilla, and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 8 equal parts. Press into rough squares about 1 inch thick. Wrap in plastic and refrigerate for at least 2 hours or overnight. Place the dough on top of a flour-dusted sheet of parchment. Roll a square of dough about 1/4-inch thick and into an 8- by 11-inch rectangle. Repeat with all the remaining squares. Stack them up and refrigerate until firm, about 30 minutes. Cut the pieces: Meanwhile, click here to e-mail a link of the template to your desktop or laptop computer for printing. Print the file at 100% on letter size paper and cut out the pieces. Remove the top sheet of parchment from the dough. Lay the templates on the rolled dough slabs and cut out all the pieces with a long, sharp knife or pizza cutter. (You will have a total of 8 cut panels plus 3 extra sheets for cookies. Cut out the remaining dough with cookie cutters of your choice.) Use a 1 1/2-inch circle cookie cutter to cut the hole for the door opening into one of the tall walls. Stack panels on a cookie sheet and chill 45 minutes to set. Preheat the oven to 350 degrees F and position the oven racks evenly. Bake the gingerbread shapes until they are a rich tawny brown, 25 to 30 minutes. Cool on a rack. With a fine kitchen rasp, file the panels to make all the edges straight. Thicken some royal icing: Thicken about 2 cups of the Royal Icing with either cornstarch and a couple of drops of vinegar, or extra confectioners' sugar, to get the consistency of caulk. Fit a pastry bag with a medium round tip and fill it with the thickened icing. Put up a wall: Pipe a generous amount of royal icing along the bottom and the sides of a short wall. Center the wall 3/4 inch from one edge, directly onto the base. Use a box or can to help support the walls while they dry. Put up other walls: Pipe royal icing along the bottom of a tall wall, and stick it to the base with an edge pressed against the icing on the first wall. Repeat with the remaining two walls in the same manner until the four walls are up, making an open box with a 3/4-inch border all around the base. (The two tall walls will face each other.) Allow the icing to dry completely, about 24 hours, before attaching the roof. Attach the roof: Ice the sloped edges on one side of the house and attach the big roof piece. (Line up the top of the roof with the peaks of the tall walls.) Use a box or can to prop up the overhang of the roof while it dries in place. Attach the smaller roof piece on the other side of the slope (prop it up with a box or can) leaving the same amount of overhang. Leave the top open for now. The last roof panel is the lid and will go there when all is dry. Pipe royal icing neatly on the outside of the seams to secure them, and allow the house to dry for 24 hours. Decorate: Fit tips into piping bags. Divide the remaining royal icing into batches and color as desired. Fill bags with frosting and decorate the house and roof with icing and candies if using. Allow to dry. Fill the house with cookies. Rest the remaining roof slab on the house to make a lid. Enjoy. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 67562,"Pickled Butternut Squash with Sage and Cardamom 3 pound butternut squash, other winter squash, or pumpkin, peeled, seeded and cut into 3/4-inch cubes (about 5 cups) 1 1/2 tablespoons kosher or other coarse salt 8 whole sage leaves 1 teaspoon cardamom seeds (without pods) lightly crushed 2/3 cup brown sugar 1 2/3 cups cider vinegar 3/4 cup apple juice Instructions: In a non-reactive bowl, combine the squash and salt, toss to coat, and allow to stand at room temperature for about 4 hours. Drain, rinse well, and squeeze out extra moisture by the handfuls. In a medium non-reactive pot, combine all remaining ingredients and bring to a boil over medium-high heat, stirring once or twice to dissolve the brown sugar. Add the squash, bring back just to a simmer, then remove from the heat and allow to cool to room temperature, uncovered. When the mixture has cooled to room temperature, cover and refrigerate. The squash will be tasty in about 2 hours, but will improve in flavor if allowed to sit overnight. This pickle will keep, covered and refrigerated, for about 2 months. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 67563,"Grilled Vegetable Pizza 3 1/2 cups unbleached, all purpose flour 2 packages dry active yeast 1 teaspoon salt 1/2 teaspoon sugar 1 1/2 cups lukewarm water from the tap 1/2 teaspoon olive oil Flour for the work surface A sprinkling of cornmeal 2 (28-ounce) cans whole peeled tomatoes Red peppers Zucchini Eggplant Asparagus Portobello mushrooms Onions Scallions Olive oil Salt, pepper Instructions: Dough: Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water, knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about 2 hours. Sauce: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside. Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature. Toppings: Slice some vegetables. Skewer onion slices to keep them together. Brush vegetable slices with olive oil. Sprinkle with salt and pepper. Place vegetables on hot grill pan. When done, set aside. Assembly: Preheat your oven to highest setting, 500 or 550 degrees. If using a pizza stone, preheat oven 1 hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect. If you get a hole, pinch edges back together. To prevent dough from sticking to counter, turn it over and add flour as needed. Transfer dough to pizza peel sprinkled with cornmeal. Ladle tomato sauce on pizza dough. Add assorted vegetables. Bake 10 to 12 minutes or until golden. Store-bought Pizza dough can be used instead . ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 67564,"Kardea\u2019s Chef\u2019s Salad 3/4 cup whole buttermilk 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1 teaspoon fresh lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 large head green leaf lettuce, chopped (8 cups) 3 cups Sourdough Croutons (see recipe below) 2 cups cherry tomatoes, halved
1 cup shredded sharp Cheddar 1 cup julienned carrots (see Cook's Note) 1 cup julienned cucumbers
1/2 cup thinly sliced red onion
3 hard-cooked eggs, sliced
2 slices country ham, browned and chopped (see Cook's Note) 3 cups cubed sourdough bread (stale bread is best) 2 tablespoons olive oil
1 tablespoon grated Parmesan (from a can; not fresh)
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Instructions: For the Buttermilk Ranch Dressing: Stir together the buttermilk, mayonnaise, sour cream, chives, dill, lemon juice, garlic powder, onion powder, salt and pepper in a medium bowl. Cover and refrigerate until ready to serve. Assemble the salad: Arrange the lettuce, Sourdough Croutons, tomatoes, Cheddar, carrots, cucumbers, onion, eggs and ham on a serving platter. Drizzle with desired amount of buttermilk ranch dressing. Preheat the oven to 375 degrees F. Toss the bread cubes, olive oil, Parmesan, Italian seasoning, garlic powder and pepper on large rimmed baking sheet. Bake until the bread begins to brown, 10 minutes. Stir and bake until the croutons are browned and crispy, 5 minutes more. Set aside to cool completely. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67565,"Croque Monsieur with Caviar and Baby Watercress Salad 12 slices pullman bread, 1/4-inch thick 6 ounces Gruyere cheese, sliced 1/8-inch thick 12 ounces sliced smoked salmon 1 tablespoon blanched lemon zest 1 tablespoon sliced chives 6 ounces osetra caviar (optional) 8 tablespoons unsalted butter 1/4 teaspoon Dijon mustard 1 tablespoon lemon juice 1/4 cup olive oil 3 cups baby watercress salad Fine sea salt Freshly ground pepper Instructions: Place the 12 bread slices on the workspace. Onto 6 slices, place the Gruyere cheese and on the other 6 slices, place the smoked salmon. Sprinkle the salmon slices with lemon zest, the Gruyere slices with chives. Place 1 ounce of caviar on the salmon and close the sandwiches and butter the outsides. Preheat a sautepan over medium heat. Add the sandwiches to the pan with the Gruyere side down and saute for 2 minutes. Raise the heat to high, turn them over and saute for 1 minute on the salmon side. Make a vinaigrette by combining the mustard, lemon juice and olive oil. Toss the salad in the dressing to coat and season with salt and pepper. To serve, slice the croque monsieurs on the diagonal, then on the diagonal again and place alongside the salad on a plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 67566,"Cajun Spice Mix 1/4 cup Kosher salt 1/4 cup cayenne 1/4 cup paprika 1/4 cup garlic granules 1/4 cup ground black pepper 2 tablespoons onion granules 2 tablespoons oregano, dry 2 tablespoons thyme, dry Instructions: Mix all ingredients and store in a jar. ","[Chardonnay, Sauvignon Blanc, Zinfandel]" 67567,"Cheesy Penne 4 cups fresh penne pasta 1/2 cup milk 2 teaspoons Dijon mustard 3/4 cup heavy cream 4 ounces aged English white Cheddar, grated Kosher salt Fresh finely ground black peppercorns Instructions: Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return pasta to the saucepan. Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. Happy indulging! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67568,"Sugar Snap Peas with Onions and Bacon 3 slices bacon, cut into 1/2-inch pieces 1 small yellow skinned onion, peeled and chopped 1 pound sugar snap peas 1/2 cup water Salt and pepper Instructions: In a medium skillet over medium high heat, brown chopped bacon. Using a slotted spoon, remove bacon to a paper towel lined plate. Add onion to the pan. Saute chopped onions 3 minutes or so, until they are just tender. Add peas and water to the pan. Cover and cook peas 5 minutes. Uncover and allow the liquid to cook almost out of the pan. Add bacon back to the skillet and remove pan from heat. Transfer to a serving dish and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67569,"Dulse Salad 1 cup chilled kelp (dashi) stock 1 ounce Dulse Maine Coast Sea Vegetables 1 teaspoon seasoned rice wine vinegar 1/2 teaspoon mirin 1/4 teaspoon soy sauce 1 tablespoon kelp sauce 1/2 teaspoon kelp cayenne sea seasoning optional Instructions: Separate dulse fronds and rinse in 1 cup of chilled kelp stock for 15 to 20 seconds. Squeeze out moisture and place in a deep bowl. Mix the seasoned rice wine vinegar, mirin, soy sauce and dashi and pour over the separated dulse fronds. Mix all together for one minute or so. Divide into four chilled dishes and sprinkle the kelp cayenne sea seasoning over the top. Serve immediately. This salad has a wonderful ocean brine aroma. Great with smoked fish. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 67570,"Shrimp-and-Grits-Inspired Risotto 1 pound large (16/20 count) shrimp, heads and shells on 8 cups chicken stock 1 large lemon, sliced, plus 2 tablespoons fresh lemon juice and 1 tablespoon diced lemon segments 2 bay leaves 1 teaspoon whole black peppercorns 2 tablespoons olive oil 1/2 yellow onion, finely diced 2 celery stalks, finely diced, leaves chopped and reserved 1 green bell pepper, seeded and finely diced 3 garlic cloves, finely minced 1/4 teaspoon crushed red pepper flakes 1 1/2 cups arborio rice 1/2 cup white wine 2 plum tomatoes, cored and finely diced 3/4 teaspoon kosher salt, plus more to taste 1/4 teaspoon ground black pepper, plus more to taste 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish Instructions: Remove the shells, including the head and tail, from the shrimp and reserve. Devein the shrimp. Refrigerate the shrimp until ready to use. Lay out a double layer of cheesecloth on a table and place the shrimp shells, lemon slices, bay leaves and peppercorns in the center. Gather the ends and tie up the cheesecloth into a bundle. Pour the chicken stock into a 4-quart pot. Drop the sachet in. Bring to a simmer over medium heat. Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat and add the onion, celery and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring, for 1 minute. Add the rice and cook, stirring constantly, until lightly toasted, 2 minutes. Pour in the wine. Stir and cook until the alcohol has been cooked off and most of the wine has been absorbed into the rice. Ladle 1 cup of the hot stock into the saucepan and cook, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and the mixture is thick and creamy, 15 to 20 minutes total. (You will have extra stock left over\u2014I used 3 1/2 to 4 cups.) Remove from the heat, fold in the tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Return the stock to a boil, then reduce the heat to a simmer. Drop the shrimp into the remaining stock and cook until they are pink and tender, about 2 minutes. Remove the shrimp with a spider or slotted spoon and place in a bowl. Stir in the parsley, lemon juice, diced lemon segments, celery leaves and the remaining 1 tablespoon oil to the shrimp and season with salt and pepper. Divide the risotto among serving plates and top with the shrimp mixture. Garnish with additional parsley and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 67571,"Sauteed Asparagus Fennel with Gorgonzola 1 pound medium asparagus, trimmed and peeled 1 large fennel bulb 2 tablespoons olive oil 1 red onion, thinly sliced 2 cloves garlic, smashed 2 tablespoons chopped fresh thyme leaves
Kosher salt and freshly ground pepper 4 ounces Gorgonzola, crumbled Instructions:

1. Slice the asparagus spears diagonally into 1 1/2-inch pieces. Cut the fennel in half and remove the tough inner core. Separate the layers and then cut each layer into long thin strips.
2. Heat the olive oil in a large skillet over medium-high heat. Add the fennel and onion and cook until tender, about 5 minutes. Add the asparagus and garlic and cook, stirring often, until the vegetables are tender yet firm, about 8 minutes. Stir in the thyme and season with salt and pepper. Transfer to a serving dish and crumble the gorgonzola over top. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67572,"Limpin Susan 3 slices thick-cut bacon, cut into strips 2 pounds medium shrimp, peeled and deveined
   2 tablespoons unsalted butter
   3 tablespoons vegetable oil
   1 yellow onion, diced
   2 cloves garlic, minced
   2 cups sliced fresh okra or thawed from frozen
   1 teaspoon freshly squeezed lemon juice
   1 cup long-grain white rice
   2 cups chicken stock
   1 teaspoon kosher salt
   1/2 teaspoon freshly ground black pepper
   Instructions: In a skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove the bacon to drain on paper towels. Add the shrimp to the bacon fat and cook until just barely seared, about 4 minutes. Remove to a separate plate. Melt the butter in the skillet over medium heat and add the oil. Stir in the onion and garlic. Cook until starting to soften, 2 to 3 minutes, then add the okra to the skillet and cook for 5 minutes. Stir in the lemon juice (this will help cut the slime). Stir in the rice and saute until the onion is lightly browned, about 3 minutes more. Add chicken stock, salt and pepper and bring to a boil over high heat, stirring to loosen any browned bits in the bottom of the skillet. Reduce the heat to low and add the shrimp back to the skillet. Cover and cook until the rice is tender and cooked through, about 20 minutes. During the last 5 minutes of cooking time, use a fork to stir the bacon into the rice. Fluff and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 67573,"Protein Bars 4 ounces soy protein powder, approximately 1 cup 2 1/4 ounces oat bran, approximately 1/2 cup 2 3/4 ounces whole-wheat flour, approximately 1/2 cup 3/4-ounce wheat germ, approximately 1/4 cup 1/2 teaspoon kosher salt 3 ounces raisins, approximately 1/2 cup 2 1/2 ounces dried cherries, approximately 1/2 cup 3 ounces dried blueberries, approximately 1/2 cup 2 1/2 ounces dried apricots, approximately 1/2 cup 1 (12.3-ounce) package soft silken tofu 1/2 cup unfiltered apple juice 4 ounces dark brown sugar, approximately 1/2 cup packed 2 large whole eggs, beaten 2/3 cup natural peanut butter Canola oil, for pan Instructions: Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F. In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside. Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside. In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 67574,"Mozzarella Roulade 3 pounds Mozzarella curd 1/4-cup fresh basil chopped medium fine 1/4-cup fresh parsley chopped medium fine Large sauce pot of boiling salted water Ice bath 2 cups sun dried tomato pesto 1/4 pound Proscuitto di Parma, juilenne Fresh milled black pepper to taste Mesclun mix as needed Vine ripened red tomato Golden tomato Balsamic Vinaigrette dressing Instructions: Place curd in a mixing bowl. Pour boiling water over the curd, just covering it. With heat proof rubber gloves, kneed the curd together until one smooth mass is formed. Remove from the water and place in a mixing bowl. Add the herbs and pepper and kneed together. Lay the mozzarella mix on a bench and roll out with rolling pin until it is about 1/4-inch thick. Spread a thin layer of pesto over all of the mozzarella and arrange the proscuitto evenly on top of the pesto. Tightly roll the mozzarella and cut off the ends. Wrap tightly in plastic wrap and refrigerate for two hours. Remove roulade from refrigerator, unwrap and slice to desired thickness. Place mesclun mix in center of a rather large plate. Slice red and golden tomato. Arrange mozzarella slices with tomatoes alternating mozzarella with different color tomato. Lightly drizzle vinaigrette on top and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 67575,"Biscuit Glace of Raspberries (a Ma Facon) 4 eggs, separated 1/4 cup water 6 tablespoons superfine sugar 1/2 cup flour 1 vanilla bean 1 cup milk 3 egg yolks 2 tablespoons sugar 1/4 cup water 1 tablespoon sugar 2 tablespoons kirsch 1 pint water 2 tablespoons milk 3 egg whites 1/2 cup sugar 1 cup raspberries (fresh or frozen) 1/4 cup sugar 1 tablespoon raspberry liqueur 2 cups fresh raspberries Instructions: Make the biscuit: Whip egg yolks in an electric mixer with the water and half the sugar until doubled in volume. Whip egg whites in an electric mixer until soft peaks form, then slowly add the remaining sugar and whip until stiff peaks form. Fold yolks and whites together. Sift flour over the egg mixture and fold in. Do not overmix. Line a 9 by 9-inch baking pan with greaseproof paper, then grease the sides and the paper. Pour batter into the pan and bake in a preheated 350 degree oven for 12 to 15 minutes. Remove cake from oven. Allow to cool slightly and turn cake out onto a cooling rack. Cool completely. Cut the cake using a 3 1/2-inch cookie cutter into 4 circles. Place them in the empty 9 by 9-inch pan until the syrup and vanilla custard are ready. Make the custard: Combine the vanilla bean and milk in a saucepan. Bring to a boil. In a stainless steel bowl, whisk egg yolks and sugar until light and fluffy. Pour boiling milk over egg yolks. Whisk together. Return to the sauce pan and simmer until thickened. Be careful not to overcook the mixture. While custard is still warm, pour over the biscuit circles. Make the syrup: Bring sugar and water to the boil. Add kirsch. Pour half over the biscuit circles. Reserve the other half. Make the meringue: Prepare a medium saucepan with water and the milk. Bring to the boil then reduce to a simmer. Whip egg whites in an electric mixer to soft peaks. Slowly add the sugar and continue whipping until stiff peaks are formed. Take two tablespoons and form spoonfuls of meringue into balls. Drop into the simmering liquid and poach the meringue for 4 minutes. Do not let mixture boil. Allow to cool on a paper towel. Make a total of 12 meringue balls. Make raspberry sauce: Puree the raspberries, sugar and liqueur. Add 1 to 2 tablespoons reserved sugar syrup if necessary to correct consistency. Strain sauce. Assemble dessert: Place soaked biscuit in the center of a serving plate. Arrange beautifully the raspberries into a pyramid-like shape. Arrange 3 pieces poached meringue on the top of the raspberries. Drizzle the raspberries around the edge of the plate. Optional: bake biscuit in 4 individual savarin molds and fill with ice cream or sorbet and build raspberries around the outside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 67576,"Melting Chocolate Glass Dessert Butter, for the cake pan 100 grams (1/2 cup) superfine sugar
3 tablespoons golden syrup
1 teaspoon baking soda
1 teaspoon salt
50 grams (3 tablespoons plus 1 teaspoon) superfine sugar 50 grams (1/2 cup) ground almonds
30 grams (3 tablespoons) all-purpose flour 20 grams (2 tablespoons plus 2 teaspoons) cocoa powder 1/2 teaspoon salt
35 grams (2 1/2 tablespoons) unsalted butter, melted and cooled 135 grams (4.8 ounces) 70% dark chocolate 2 scoops vanilla ice cream 4 to 5 fresh raspberries
1/2 cup salted caramel sauce, heated (or chocolate sauce, if you prefer) Instructions: For the salted honeycomb: Butter a 7-inch round cake pan. Heat the sugar and golden syrup in a pan over medium heat until the sugar melts and the mixture reaches a deep amber color, about 2 minutes. Immediately remove the pan from the heat and whisk in the baking soda and salt. The mixture will bubble up vigorously, but once it settles, pour it immediately into the buttered cake pan. Allow the mixture to set for 1 hour, then break into small chunks. For the chocolate soil: Preheat the oven to 160 degrees C/320 degrees F. Line a baking sheet with parchment or a silicone mat. Sieve the sugar, almonds, flour, cocoa powder and salt into a large bowl. Pour in the melted butter and beat together with a wooden spoon. Transfer the mixture to the lined baking sheet and bake for 15 minutes. Allow to cool, then use your hands to break the mixture into a fine crumb. For the chocolate disc: Finely chop about 3 1/4 ounces of the chocolate, leaving the remaining chocolate in one piece. Over a double boiler on low heat, melt the finely chopped chocolate until it reaches 47 degrees C/116 degrees F on a digital thermometer. Immediately remove the bowl from the heat and add the remaining chocolate piece (it acts as an ice cube to cool the chocolate down). Stir the mixture together until it cools to 31 degrees C/87 degrees F, then remove any remaining lumps of chocolate. Spread the mixture onto a silicone mat or piece of parchment paper and allow to cool for 2 minutes. Use a 3-inch cookie cutter (or any cookie cutter that is slightly bigger than the rim of your clear serving glasses) and cut out 2 circles. Allow the chocolate to set in the fridge for 5 minutes. For serving: To assemble, in the bottom of each of 2 clear serving glasses, place 3 to 4 tablespoons of chocolate soil. Add 1 scoop of vanilla ice cream, some fresh raspberries and shards of honeycomb to each. Place a chocolate disc on top of each and pour some caramel sauce over the discs to reveal the dessert underneath! ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 67577,"Apricot Glazed Lamb 1 rack of lamb 1/4 cup olive oil Salt and freshly ground black pepper 3 tablespoons canola oil, plus 3 teaspoons 1 cup apricot preserves 2 tablespoons stone-ground mustard 1/2 cup water 1/2 cup panko bread crumbs 1 tablespoon freshly chopped tarragon leaves 1 tablespoon freshly chopped rosemary leaves 1 tablespoon freshly chopped thyme leaves Instructions: Preheat the oven to 425 degrees F. Rub the rack of lamb, outside portion, with salt and pepper. Next place skillet over Heat and add 2 tablespoons of the oil to a skillet. Place the rack fat side down and sear until the meat is nicely browned. Remove to a plate. For the apricot glaze, add the apricot preserves, mustard and the water to a small saucepan and stir over low heat until the mixture is combined. Brush the glaze over the seared rack of lamb. Combine the panko bread crumbs and the fresh herbs in a small bowl until thoroughly mixed. Add 3 teaspoons of oil to the crumbs, to moisten. Cover the lamb rack with the crumb mixture and pat to make the crumbs adhere. Place the rack back in the skillet and roast in the oven for 15 minutes. Let the lamb rack rest for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67578,"Taxco Fizz 2 jiggers tequila 2 teaspoons sugar Juice of 1 lime Powdered egg white (equivalent to 1 raw egg white) Soda water Instructions: Shake the tequila, sugar, lime juice, and egg white vigorously with lots of cracked ice. Strain into 2 chilled martini glasses and top with cold soda water. ","[Tequila, Cava, Prosecco]" 67579,"Caramel Hot Chocolate Mix 1/2 cup strong dry /strong NESTL? CARNATION? Instant Nonfat Dry Milk 1/2 cup Caramel Macchiato Flavor NESTL? COFFEE-MATE? Powdered Coffee Creamer 1/4 cup NESTL? TOLL HOUSE? Baking Cocoa 1/4 cup packed brown sugar 1 teaspoon coarse sea salt 1/2 cup NESTL? TOLL HOUSE? Semi-Sweet or Dark Chocolate Morsels Instructions: PLACE all ingredients except morsels in food processor bowl. Cover; process until mixed. Add morsels; process until morsels are coarsely chopped. Makes about 2 cups mix. Recipe to attach: Spoon 4 tablespoons cocoa mix into mug. Add 1 cup boiling water; stir well. *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Pecan Turtle Delight Cookie Dough ","[Malbec, Zinfandel, Petite Sirah, Port]" 67580,"Watermelon Basil Spritzer 1 cup small watermelon cubes 6 fresh basil leaves, cut into chiffonade 6 ounces chilled lemon-lime soda, such as Sprite
10 ounces chilled dry white wine Instructions: Divide the watermelon cubes and basil between 2 white wine glasses, then add the lemon lime soda. Add the wine and stir. ","[Verdicto, Pinot Grigio, Sauvignon Blanc]" 67581,"Pozole 2 tablespoons extra-virgin olive oil 1 cup baby carrots, sliced
1 tablespoon minced fresh oregano
3 scallions, sliced
2 cloves garlic, minced
One 4-ounce jar sliced pimiento peppers, drained
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon red cl flakes
1 tablespoon tomato paste
1 quart (4 cups) low-sodium chicken stock
2 cups shredded rotisserie chicken (white or dark meat, depending on your preference)
One 15.5-ounce can white hominy, drained
One 14.5-ounce can fire-roasted crushed tomatoes
2 limes, 1 halved and 1 cut into wedges
1 cup shredded napa cabbage 1 bunch fresh cilantro, leaves picked 1/4 cup thinly sliced radishes 1 avocado, diced
1/2 cup sour cream
Hot sauce, as needed Instructions: Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, oregano, scallions and garlic and cook until softened. Stir in the pimientos, salt, cumin, chili powder and red cl flakes. Raise the heat to high and cook, stirring frequently, for 1 minute. Add the tomato paste and fry until the color deepens, about 1 minute. Add the chicken stock, shredded chicken, hominy and crushed tomatoes. Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Remove from the heat and juice the halved lime into the soup. Taste and adjust the seasonings. To serve, add some of the shredded cabbage to the bottom of a soup bowl and ladle over the hot soup. Garnish the top with cilantro, radish, avocado, sour cream and hot sauce. Serve with limes wedges on the side. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 67582,"Sparkling Stone Fence Cocktail 3 cups ice 24 ounces dark rum
One 22-ounce bottle hard ginger cider, such as Ninepin Ginger 6 to 7 dashes angostura bitters
12 mint sprigs, plus sprigs for garnish Instructions: Mix the ice, rum, cider, bitters and mint sprigs in a large pitcher and stir to combine. Pour into glasses and garnish with mint. ","[Prosecco, Cava, Brut Ros]" 67583,"Wagon Wheel Western BBQ Mac & Cheese Unsalted butter, for buttering the baking dish Kosher salt 1 pound wagon wheel pasta
Two 12-ounce cans evaporated milk
1 teaspoon Dijon mustard
8 ounces sharp Cheddar, freshly grated (2 cups)
8 ounces foil-wrapped shelf-stable cheese such as Velveeta, grated or cubed (2 cups)
2 teaspoons cornstarch
6 ounces smoked mozzarella, shredded
1/4 cup barbecue sauce
One 8-ounce bag kettle-cooked barbecue flavored potato chips, crushed fine
Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Bring a large pot of water to a boil and season with a generous amount of salt. Boil the pasta until al dente, 2 to 3 minutes less than the package instructions. Meanwhile, in a large pot over medium heat, add the evaporated milk and Dijon and whisk together. Bring to a simmer. Toss the Cheddar, shelf-stable cheese and cornstarch together in a bowl until totally coated. Stir into the sauce cheese and heat, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes. Drain the pasta, then add to the cheese sauce and stir to coat. Transfer to the prepared baking dish. Sprinkle an even layer of the mozzarella over the top. Drizzle the barbecue sauce over the cheese, and top with a thick layer of crumbled potato chips. Bake, uncovered, until gooey and bubbling, 30 to 35 minutes. Serve hot. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]

" 67584,"White Bean Tuna Salad 2 (6-ounce) cans dark meat tuna, packed in olive oil 2 (15-ounce) cans cannelini white beans, drained and rinsed 1/3 cup small capers, nonpareil in brine, drained and rinsed 6 tablespoons red wine vinegar Sea salt and fresh ground black pepper 1 medium red onion, thinly sliced 1 1/2 cups cherry tomatoes 2 cups fresh arugula 6 fresh basil leaves Instructions: In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently. Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 67585,"Braised Chicken with Mushrooms, Almonds and Sauteed Haricots Verts 1 cup dried porcini mushrooms Extra-virgin olive oil
8 chicken thighs
Kosher salt
8 ounces pancetta, cut into 1/2-inch dice
2 large onions, julienned
Pinch crushed red pepper flakes
4 cloves garlic, smashed
2 pounds assorted mushrooms (shiitake, oyster or cremini), cleaned and sliced
2 cups dry white wine
4 to 6 cups chicken stock
1 bundle thyme
4 bay leaves
1/2 cup whole blanched almonds, toasted
Sauteed Haricots Verts, recipe follows Chopped chives, for garnish
Kosher salt 1/2 pound haricots verts (baby string beans), stem-ends removed
Extra-virgin olive oil
2 cloves garlic, smashed
Pinch crushed red pepper flakes
Instructions: Cover the dried porcinis with 2 cups hot water and allow to sit for 30 minutes to reconstitute. Remove from the liquid with a slotted spoon before using. Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add the chicken, skin side down, to the pan?you should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken; the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively, turn the burner down and continue cooking. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve. Lower the heat if you have not already done so and ditch most of the excess fat from the pan. Add the pancetta, and brown. When the pancetta has started to get brown and crispy, add the onions. Sprinkle with salt and crushed red pepper, and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the assorted mushrooms, including the porcinis, season with salt and saute until they release their juices, 3 to 4 minutes. Add the white wine and reduce by half. Return the chicken to the pan. Add the chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes, adding more chicken stock if needed. While the chicken is cooking, puree the almonds in a food processor. With the motor running, drizzle in a little olive oil to make a loose paste. Season with salt and reserve. Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce if needed; the almond puree will help to thicken the sauce and will make it very rich. Serve the chicken over sauteed haricots verts. Spoon the mushroom-almond sauce over the top and garnish with chopped chives. Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water for shocking. Add the haricots verts to the boiling water and cook until tender but still toothsome, 5 to 7 minutes. Remove from the boiling water and immediately plunge into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use. Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove and discard it?it has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Season with salt and serve right away. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67586,"Chocolate Walnut Kentucky Pie 1 1/4 cups all-purpose flour 1 teaspoon sugar 1/2 teaspoon kosher salt 1/4 teaspoon baking powder 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces 2 tablespoons bourbon Ice water, as needed 1 cup coarsely chopped walnut halves 1/2 cup semisweet chocolate chips 3/4 cup packed dark brown sugar 1/2 cup all-purpose flour 6 tablespoons unsalted butter, melted 1/2 teaspoon kosher salt 1/3 cup light corn syrup2 tablespoons bourbon 1 teaspoon vanilla extract 2 large eggs 1/2 cup hot water 1 teaspoon baking soda Whipped cream, for serving, optional Instructions:

1. Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until it is the size of small peas. Add the bourbon and pulse until moistened. Pour in 1 to 2 tablespoons ice water, a bit at a time, until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Chill until firm, at least 1 hour or overnight.
2. Preheat the oven to 350 degrees F. Roll out the dough on a lightly-floured surface to an 11-inch circle and fit into a 9-inch pie plate, crimping the edges. Chill to set the crust, 20 minutes.
3. Prick the bottom and sides of the crust with a fork. Fit the crust with aluminum foil and weigh it down with pie weights or dry beans. Bake until the edge of the crust is just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
4. Pour the walnuts and chocolate into the bottom of the cooled crust. Combine the sugar, flour, butter and salt in a small bowl until smooth and set aside. Lightly whisk together the corn syrup, bourbon, vanilla and eggs in a large bowl. Stir together the hot water and baking soda before whisking into the egg mixture. Stir in the flour mixture and then pour over the nuts and chocolate. Bake until the crust is golden and the filling is just set, about 45 minutes. Cool completely on a rack. Serve with whipped cream if desired. ","[Pinot Noir, Barolo, Tempranillo, Malbec]

" 67587,"Lemon Ice Box Cake 4 ounces cream cheese, softened 3 cups heavy cream
1/3 cup confectioners' sugar
2 teaspoons lemon zest, plus for garnish
1/2 teaspoon vanilla extract
11 ounces vanilla wafer cookies
10 ounces lemon curd
Instructions: Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks. Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day. Garnish each serving with lemon zest when ready to eat. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67588,"Sunny's Easy T-Bone Steak N Potatoes Salad 3 pounds petite red potatoes Kosher salt and freshly ground black pepper
1 red bell pepper, cut into large strips
Olive oil, for drizzling Two 1-inch-thick T-bone steaks, at room temperature Olive oil, for drizzling Kosher salt and freshly ground black pepper
4 sprigs fresh thyme
1/4 cup English mustard (I like Coleman's here) 1/4 cup apple cider vinegar
1/4 cup olive oil
1 teaspoon sugar
4 scallions, white and green parts, chopped Instructions: For the potatoes: Fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. Drain and let cool slightly, then cut into halves or quarters depending on the size Preheat a grill to medium high. Drizzle the potatoes and red pepper strips with olive oil and season with salt and pepper. Transfer to the grill and cook until charred and cooked through, 8 to 10 minutes (see Cook's Note). Chop the peppers once cool enough to handle. For the steak: Season the steaks on all side by drizzling with olive oil, then sprinkling on salt and a few grinds of pepper. Place the thyme on the grill and immediately place the steaks over the top. Cook on one side for about 4 minutes, then flip, discarding the thyme, and grill for another 3 minutes. Remove the steaks from the grill and gently tent with aluminum foil for 10 minutes. For the dressing: In a small bowl, whisk the mustard, vinegar, olive oil and sugar until the sugar granules dissipate into the dressing. Add the scallions and stir. Cut the meat off the bone and chop the steak into bite-size pieces. Toss them in a large bowl along with the potatoes and peppers. Mix, then drizzle over the dressing and toss. Serve warm or at room temperature. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 67589,"Grilled Plums with Spiced Walnut Yogurt Sauce 6 plums, halved and pitted 2 teaspoons canola oil 1 tablespoon honey Pinch ground cinnamon Pinch finely grated orange zest Spiced Walnut Yogurt Sauce, recipe follows 1 cup Greek yogurt 1 tablespoon honey 2 tablespoons fresh orange juice 1 teaspoon grated orange zest 1/4 teaspoon ground cinnamon 1/4 cup finely chopped walnuts, toasted Instructions: Heat grill to high. Brush cut side of plums with oil, drizzle with 1 tablespoon honey, and sprinkle with a pinch each of cinnamon and orange zest. Place plums on the grill, cut side down, and grill for 2 minutes or until golden brown and slightly caramelized. Turn over and grill until just heated through, approximately 1 minute longer. Place 3 plum halves in each of 4 bowls and top with a few tablespoons of the Spiced Walnut Yogurt Sauce. Whisk all ingredients together in a small bowl. Cover and refrigerate if not using right away. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67590,"Cheesy Steakburgers Olive oil, for brushing the grill 2 pounds ground sirloin
1/2 cup shredded Cheddar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
A few dashes hot sauce, such as Tabasco
8 fresh jalapenos 4 burger buns or kaiser rolls
For serving: ketchup, mustard, mayonnaise, lettuce leaves. tomato slices and onion rings Instructions: Prepare a grill for medium-high heat. Brush the grill with olive oil. Put the sirloin, Cheddar, salt, pepper and hot sauce in a bowl and mix. Form into four 8-ounce patties. Grill the patties for 3 to 4 minutes, then flip and grill until cooked to desired doneness, another 3 to 4 minutes. Meantime, grill the whole jalapenos for a few minutes until blackened. Grill the burger buns until lightly toasted. Transfer the burgers to the buns. Serve with ketchup, mustard, mayonnaise, lettuce, tomato, onion rings and the grilled jalapenos on the side for everyone to assemble their own burgers. ","[Cabernet Sauvignon, Malbec, Zinfandel, Tempranillo]" 67591,"Grilled Lamb Chops with Capsican Relish Topped with an Onion Glaze with Sauteed Potatoes and a Cucumber and Tomato Salad Capsican relish 2 cloves garlic, chopped Bunch parsley, leaves chopped Splash balsamic vinegar 1 package lamb chops 8 new potatoes Olive oil 4 tablespoons butter Cracked pepper 1 onion, diced 2 cups red wine 1 cucumber 3 tomatoes Instructions: Pour Capsican relish in a pan and add the chopped garlic, chopped parsley and balsamic vinegar. Stir well. Add the lamb chops and let them marinate for 1/2 an hour. Grill the lamp chops. When one side is done, flip over and add marinade to the top side to create a crusty coating. Preheat the oven to 350 degrees F. Slice the new potatoes and let them soak in water for 10 minutes. Remove them from the water, pat dry and dice. In a baking pan, mix the diced potatoes with olive oil, butter and cracked pepper and bake for 10 to 15 minutes. Saute the diced onion in a pan. Deglaze the onion by adding 2 to 3 cups of red wine and reduce on the stove for 10 to 15 minutes. Remove from the heat and blend sauce with an electric whisk. Slice the cucumbers and tomatoes. Arrange them on the plate and top with a lamp chop drizzled with the onion glaze. Serve the baked potatoes on the side. ","[Shiraz, Malbec, Tempranillo, Garnacha]

" 67592,"Rubin's Reuben 4 cups kosher salt 2 cups brown sugar 1/3 cup black peppercorns 1/4 cup juniper berries 8 allspice berries 8 whole cloves 2 tablespoons yellow mustard seeds 2 bay leaves 1 cinnamon stick, broken One 5- to 8-pound beef brisket, trimmed from butcher Butter, softened Rye bread Beer Braised Sauerkraut, recipe follows Swiss cheese, sliced Smoked Russian Dressing, recipe follows 8 ounces applewood smoked bacon, diced 1/2 Spanish onion, diced 1 pound sauerkraut (bagged or jarred), drained 1/4 cup brown sugar, plus more if needed One 12-ounce bottle IPA beer 1 bay leaf Salt and freshly ground black pepper 1 cup mayonnaise 3/4 cup ketchup 1/4 cup sweet pickle relish, drained 1 tablespoon Worcestershire sauce 1/2 small tin anchovies, mashed 3 drops liquid hickory smoke Instructions: For the brisket: In a large pot, combine the salt, sugar, peppercorns, juniper berries, allspice, cloves, mustard seeds, bay leaves and cinnamon stick and cover with 2 gallons water. Bring the mixture to a boil, remove from the heat and chill to 40 degrees F. Fill a marinade injector with some of the brine and inject the brisket with as much brine as it will hold. Submerge the brisket in the remaining brine and store in a baking dish, covered, in the refrigerator overnight. Preheat the oven to 300 degrees F. Place the brisket into a large roasting pan and cover it with as much of the brining liquid as the pan will hold. Cover the pan with foil and place in the oven until tender and medium-rare, about 2 hours. An instant-read thermometer should register 130 degrees F. Remove the brisket from the oven, place on a platter and/or cutting board and tent with foil. Let the brisket rest for 1 hour. Slice as thinly as possible. To serve: Preheat the oven to 350 degrees F. Butter the rye bread and place on a baking sheet. Top with 6 ounces thinly sliced brisket, some Beer Braised Sauerkraut and a slice of Swiss cheese. Bake the Reubens until the cheese is melted and warmed through, about 5 minutes. Top with Smoked Russian Dressing. Heat a saute pan over medium heat, add the bacon and render the fat, cooking until bacon is crispy. Remove the bacon from the pan and set aside. Add the onions and saute in the bacon fat until translucent. Add the sauerkraut, sugar, beer and bay leaf and simmer until almost all of the liquid is gone, about 15 minutes. Add the bacon back to the pan to warm through and adjust the seasoning with salt, pepper and brown sugar. Mix all of the ingredients together in a bowl and chill in the refrigerator. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 67593,"Grilled Rib-Eye with Anchovies, Mustard and Garlic 3 prime rib-eyes steaks, cut 2 1/2 inches thick 10 ounces canned anchovies, drained and patted dry 6 tablespoons whole grain mustard 4 tablespoons fresh crushed garlic 4 tablespoons olive oil Freshly ground pepper Instructions: Puree the anchovy, mustard, and garlic in food processor or blender, to form a paste then blend in the olive oil in a stream. Grind some pepper onto the steaks. Rub the steak thoroughly with the marinade and let the steaks marinate in the refrigerator for 2 days. Grill the steaks to desired temperature. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 67594,"Stewed Garam Masala Lentils with Buttery Shrimp 3 tablespoons unsalted butter 1 large shallot, chopped 3 cloves garlic, minced 1 tablespoon plus 1 teaspoon finely chopped peeled fresh ginger 2 plum tomatoes, cored and chopped 1 1/2 teaspoons garam masala Kosher salt and freshly ground pepper 1 cup dried red lentils 1 1/4 pounds peeled and deveined shrimp (about 24) 3 cups baby spinach 2 tablespoons canned unsweetened coconut cream 1/2 cup lightly packed fresh cilantro, chopped Instructions: Heat 1 tablespoon butter in a large wide pot or Dutch oven over medium-high heat. Add the shallot, garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the shallot softens, about 2 minutes. Add the tomatoes, 1/2 teaspoon garam masala, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the tomatoes are soft, about 2 minutes. Stir the lentils into the tomato mixture until coated, then add 3 cups water. Bring to a simmer and cook, stirring occasionally, until the lentils are tender and thick, 12 to 15 minutes. Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala and a pinch each of salt and pepper. Let stand 10 minutes. Heat the remaining 2 tablespoons butter in a medium skillet over medium heat. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes. Stir the spinach and coconut cream into the lentils until the spinach wilts; season with salt and pepper. Divide among bowls. Top with the shrimp and any juices; sprinkle with the cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 67595,"The Roast Beef Sandwich 1 tablespoon canola oil 1 baguette roll
5 ounces rare deli roast beef
2 slices Cheddar 4 ounces au jus or beef stock 2 tablespoons Horseradish Creme Fraiche, recipe follows 2 tablespoons sweet onion jam
1 cup baby arugula
1 teaspoon Apple Cider Gastrique, recipe follows Salt and pepper
1 cup creme fraiche or sour cream 2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 1/4 teaspoon onion powder Dash hot sauce Pinch each salt and pepper 2 cups apple cider 2 cups apple cider vinegar 1/2 cup white sugar Peels and cores of 3 apples 1/2 teaspoon xanthan gum or apple pectin Instructions: Heat up a skillet or cast-iron pan over medium heat, then add canola oil. Slice the baguette in half and toast in the skillet until lightly browned on both sides, about 1 minute per side. Remove the baguette to a cutting board. Add the roast beef to the same skillet, mounding in a shape similar to the baguette, then top with the Cheddar and add the au jus or beef stock. Cover the skillet with a lid and let it steam for 30 seconds. Meanwhile, add the Horseradish Creme Fraiche to one side of the baguette and the onion jam to the other. Remove the roast beef and melted cheese from the skillet with a spatula, and place on the bottom half of the baguette. Top the roast beef and Cheddar with the baby arugula, drizzle with the Apple Cider Gastrique and season with salt and pepper. Top the sandwich with the other half of the baguette, then slice the sandwich in half on the bias and enjoy! Mix together the creme fraiche, horseradish, Worcestershire, garlic powder, onion powder, hot sauce and salt and pepper in a small mixing bowl. Keep refrigerated. Bring the cider, vinegar, sugar and apple peels and cores to a boil in a medium saucepan. Reduce heat to medium-low and allow to simmer for 30 minutes. Strain off the apple peels and cores, then bring the liquid to a boil. Whisk in the xanthan gum and simmer for 2 minutes, then cool down the liquid. We serve the Apple Cider Gastrique in a squeeze bottle at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67596,"Soba Noodles with Cucumbers 1 pound soba noodles 1/4 cup soy sauce 4 drops hot pepper oil 2 tablespoons white vinegar 1/2 teaspoon finely minced fresh ginger 2 tablespoons sesame oil 1 large seedless cucumber, quartered and diced Black sesame seeds Instructions: Cook the noodles in a large pot of boiling water until tender. Drain well. Whisk together the soy sauce, hot pepper oil, vinegar, ginger and sesame oil and toss with the warm noodles. Add the cucumber and top with the sesame seeds. Serve at room temperature; ","[Riesling, Gewrztraminer, Pinot Grigio, Sparkling Shiraz]" 67597,"Roast Basil Chicken, Basil Baby Potatoes, Frisee Plum Salad Kosher salt 3 cups fresh basil leaves 1 stick unsalted butter, at room temperature 1 clove garlic, grated Finely grated zest of 1 lemon 1 3 1/2-pound chicken Freshly ground pepper 1 1/2 pounds baby potatoes 1 tablespoon white wine vinegar 1 teaspoon whole-grain mustard 3 tablespoons extra-virgin olive oil 1 head frisee, torn (about 5 cups) 2 plums, cut into 1/2-inch wedges Instructions: Preheat the oven to 425 degrees F and set a wire rack on a rimmed baking sheet. Bring a medium saucepan of salted water to a boil. Add 2 cups basil; cook 30 seconds, then drain and rinse under cold water. Transfer to a food processor and puree with the butter, garlic, lemon zest and 1/2 teaspoon salt until smooth. Set aside. Spatchcock the chicken: Cut along each side of the backbone with kitchen shears; discard the backbone. Open the chicken like a book; flip over. Press down on the backbone to flatten. Gently loosen the skin from the breasts and thighs using your fingers. Transfer half of the basil butter to a bowl and rub all over the chicken and under the skin; season with salt and pepper. Transfer skin-side up to the rack. Roast until the skin is browned and crisp and a thermometer inserted into a thigh registers 165 degrees F, about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Meanwhile, fill a medium saucepan with water; season with salt and add the potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 12 minutes. Drain and transfer to a large bowl; toss with half of the remaining basil butter and season with salt and pepper. Whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil. Add the frisee, plums and the remaining 1 cup basil. Season with salt and pepper; gently toss to coat. Spread the remaining basil butter over the chicken; carve. Serve with the potatoes and salad. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 67598,"Mayflower Martini 2 teaspoons sweet vermouth Ice cubes 1 part gin 2 parts white cranberry juice Whole cranberries on toothpicks, to garnish Instructions: Pour 1 teaspoon of sweet vermouth into each martini glass; swirl glass to coat and pour out excess. Set aside. Fill a martini shaker with ice cubes. Pour 1 part gin and 2 parts white cranberry juice. Shake vigorously. Pour into martini glasses. Serve chilled with a garnish of whole cranberries on a toothpick. ","[Gin, Vodka, Cava]" 67599,"Nanaimo Bars Nonstick vegetable spray 5 tablespoons unsalted butter 4 ounces bittersweet chocolate 1 cup Graham cracker crumbs 1 cup dried coconut flakes 1 cup coarsely chopped walnuts 1/2 cup unsalted butter at room temperature 1 cup confectioners' sugar 4 tablespoons maple syrup 2 tablespoons Grand Marnier 4 ounces Bittersweet chocolate 1 tablespoons vegetable shortening 1 tablespoons light corn syrup Instructions: Preheat the oven to 350 degrees. Lightly coat an 8 by 8 inch baking pan with nonstick vegetable spray. For the Bottom Layer: In a dry bowl, set over barely simmering water, melt the 5 pats butter and 4 ounces of semisweet chocolate. Remove from the heat and stir in the Graham crumbs, coconut and walnuts. Pat the mixture into the bottom of the baking pan to form a crust. Bake for 9 minutes until set. Let cool to room temperature, then chill. For the Buttercream: Beat the butter and sugar together until light and fluffy, about 2 minutes Slowly beat in the maple syrup and Grand Marnier. Spread over the cooled crust and chill for 20 minutes to set. For the Chocolate Glaze: In a dry bowl, set over barely simmering water, melt the chocolate. Remove from heat and stir in the vegetable shortening and corn syrup. Spread the chocolate glaze over the buttercream layer and chill for 5 more minutes. Cut into 2 by 2 inch bars ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 67600,"Grilled Corn Slaw 4 fresh corn on the cob, shucked 1/2 red cabbage, sliced 1 lime, juiced Kosher salt and freshly cracked black pepper 1/2 cup crumbled queso fresco Handful fresh cilantro leaves, roughly chopped Instructions: Heat a grill pan over medium heat. Grill the corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn. Set aside to cool. In a large bowl, toss the cabbage with the lime juice; season with salt and pepper, to taste, and set aside. Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage. Taste for seasoning and adjust, if necessary. Add the crumbled queso fresco and cilantro leaves and stir to combine. Serve as a side dish or use as a taco topping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 67601,"Pommes Frites (French Fries) 4 large baking potatoes (about 2 pounds), peeled Vegetable oil for frying Instructions: Trim ends and sides of potatoes to form a rectangle. Cut potatoes into 1/4-inch sticks about 3 inches long. Put potatoes in bowl and cover with water. Heat about 3 inches of oil in large heavy pot to 325 degrees. Drain potatoes and dry thoroughly. Drop potatoes, about 1 cup at a time, into hot oil and fry for 5 to 6 minutes until tender and just starting to turn brown. Remove from oil with slotted spoon and drain on paper towels. Let cool. Heat oil to 375 degrees. Fry potatoes in batches as before for about 1 to 2 minutes until crisp and brown. Remove from oil with slotted spoon and drain on paper towels. Sprinkle with salt, if desired and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67602,"Rum and Ricotta Tiramisu 1 cup low-fat ricotta cheese 3/4 cup light cream cheese 1 tablespoon rum or cognac 1/4 cup superfine sugar 1 1/2 cups very strong espresso or good quality coffee, cooled 16 ladyfingers 2 tablespoons unsweetened cocoa, for dusting Instructions: Beat the cheeses, rum and sugar with electric beaters until light and creamy, set aside. Pour the coffee into a large shallow dish. Quickly dip 1 side of half the ladyfingers into the coffee and lay closely together with the dipped side down over the base of a large flat-based serving dish or large cafe au lait cups. Spread half of the cheese mixture evenly over the ladyfingers. Dust with half the cocoa then repeat layers with coffee-dipped biscuits and cheese. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Dust with remaining cocoa just before serving. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 67603,"Chicken Teriyaki Wrap 2 boneless chicken breasts 1/2 cup soy sauce 1/4 cup mirin 1 tablespoon sugar 1 garlic clove, chopped 1 tablespoon minced ginger 1 heart of romaine, chiffonade Julienne vegetables (carrots, zucchini, peppers, and/or scallions) Soy-Ginger Aioli, recipe follows Burrito size tortilla, flavored or unflavored Small strips pineapple 2 egg yolks 1 teaspoon lemon juice 1 teaspoon rice wine vinegar 1 tablespoon soy sauce 1 teaspoon finely minced ginger 1/2 teaspoon finely minced garlic 1/2 teaspoon Japanese cl powder 1 cup vegetable oil 1/4 cup toasted sesame oil 1/2 teaspoon salt Instructions: Arrange chicken, skin side up, in a single layer in a shallow dish. Combine soy sauce, mirin, sugar, garlic, and ginger; pour over chicken. Marinate in refrigerator, turning once or twice, for 30 minutes to 1 hour. Heat grill. Remove chicken from marinade. Place on grill, and cook, basting with marinade, about 12 to 15 minutes, turning once. Let cool and slice in thin strips.
Dress the romaine and julienne vegetables with the aioli and place on the bottom 1/3 of the tortilla. Top with the sliced chicken and the pineapple. Fold over the edges and snuggly roll up your burrito, dig in and smile! Place the yolks, juice, vinegar, soy sauce, ginger, garlic, and cl powder in a blender on medium speed. While blending, drizzle in the vegetable oil and then the sesame oil. Season, to taste, with the salt. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 67604,"Hilda's Favas 2 pounds dried fava beans 1 tablespoon salt 3 tablespoons extra-virgin olive oil 4 bay leaves, torn into quarters 1 1/2 teaspoons crushed red pepper flakes 2 cups finely chopped yellow onions 1 cup finely chopped green bell peppers 1/2 cup chopped fresh flat-leaf parsley 1 tablespoon minced garlic 2 (6-ounce) cans tomato paste 7 1/2 cups water 2 (4-ounce) pieces andouille or chorizo, sliced and cooked Instructions: In a large heavy saucepan bring 3 quarts water to a boil over high heat. Reduce the heat to medium-low, and add the favas and 2 teaspoons of the salt. Cover and simmer until the beans are tender, about 1 1/2 hours. Drain in a colander and set aside until ready to use. In a heavy large saucepan heat the olive oil over medium-high heat. Add the bay leaves, crushed red pepper flakes, and the remaining 1 teaspoon salt and heat for 1 minute, stirring occasionally. Add the onions and bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Stir in the parsley and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and 7 1/2 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until slightly thickened, about 30 minutes. Add the fava beans and continue simmering until the beans are tender, about 1 hour. Toss with andouille or chorizo. Serve immediately, or cool, cover, and refrigerate for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 67605,"Bacon Wrapped Beef Tenderloin 1 pound thin sliced applewood smoked bacon One 4-pound beef tenderloin 2 teaspoons kosher salt 1 tablespoon freshly cracked black pepper Canola oil 2 cloves garlic, minced 1 large shallot, minced 1/4 cup drained green peppercorns in brine 1/2 cup whiskey, such as Jack Daniel's 1 cup low-sodium beef stock 1/2 cup heavy cream 4 tablespoons unsalted butter, chilled and cut into pieces Kosher salt Instructions: For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
Preheat the oven to 375 degrees F.
Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67606,"Pasta Salad with Lemon-Pesto Dressing 1 pound cavatappi, corkscrew pasta, or medium shells Coarse salt 1 cup prepared pesto sauce from refrigerated case in supermarket 1 lemon, juiced and zested 1/4 cup chopped flat-leaf parsley 1 cup grape tomatoes, halved 4 scallions, chopped
3/4 pound ricotta salata, chopped and crumbled, in specialty cheese case of market or 1 pound tub bocconcini mini pieces of mozzarella, drained, pieces halved Black pepper Instructions: Bring a large pot of water to a boil and salt it.
Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl.
Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste. ","[Chardonnay, Vermentino, Sauvignon Blanc, Prosecco]" 67607,"Spiced Coffee Cocktail 2 teaspoons granulated sugar 1 teaspoon ancho cl powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
8 ounces cold brew coffee
8 ounces vodka
16 ounces cherry cola, such as Cheerwine
Luxardo or maraschino cherries, to garnish
Instructions: Mix the sugar, cl powder, smoked paprika and salt together in a small plate. Dip the rims of four glasses in water, then in the spice mixture to coat. Fill the glasses with ice, then divide among them the coffee and vodka. Top with the cherry cola. Garnish each with a Luxardo cherry. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 67608,"Colcannon (Irish Potato Salad) 5 russet potatoes 1/2 cup unsalted butter 1/4 cup whole milk 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 4 large shallots, thinly sliced 1 large leek-halved and thinly sliced 1 bunch kale, stemmed and coarsely chopped 1 head napa cabbage, cored and coarsely chopped 1/4 teaspoon freshly grated nutmeg 1/4 teaspoons salt 2/3 cups chopped green onion tops Instructions: Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together. Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper. Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67609,"Pork Rub 6 cups Hawaiian salt 6 cups white sugar 3/4 cups ground ginger Instructions: Combine the salt, sugar and ginger in a bowl. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 67610,"Mac and Cheese with Broccoli and Tomatoes Kosher salt 1 head broccoli, cut into small florets (about 4 cups) 8 ounces campanelle or short pasta 2 large eggs 1 12-ounce can evaporated milk 2 cups shredded Mexican cheese blend (about 8 ounces) 3/4 cup grated parmesan cheese (about 1 1/2 ounces) 2 teaspoons dijon mustard Pinch of freshly grated nutmeg Freshly ground pepper 1/2 cup grape tomatoes, halved 1/4 cup panko breadcrumbs 1 tablespoon unsalted butter, melted Instructions: Bring a large pot of salted water to a boil. Add the broccoli and cook until bright green and crisp-tender, 3 to 4 minutes. Remove to a plate with a slotted spoon; let cool. Return the water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain. Whisk the eggs, evaporated milk, the reserved cooking water, the Mexican cheese, 1/2 cup parmesan, the mustard, nutmeg, 1/2 teaspoon salt and a few grinds of pepper in a large saucepan. Cook over medium-low heat, whisking constantly, until the mixture starts to thicken and bubble, 6 to 8 minutes. Stir in the pasta and broccoli until coated. Transfer the mixture to a 3-quart baking dish and top with the tomatoes. Preheat the broiler. Combine the remaining 1/4 cup parmesan, the breadcrumbs and melted butter in a small bowl; sprinkle over the macaroni and cheese. Broil, rotating the pan, until the topping is golden brown, 4 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67611,"Arroz a la Jardinera 2 cups long grain rice 2 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, chopped 1/2 pound green peas 3 carrots, peeled and finely chopped 1/2 pound string beans, cut into small pieces 2 cups boiling water Instructions: Place the rice in a large bowl and rinse under cold running water for 5 minutes. Drain and set aside. Heat the oil in a medium heavy saucepan over medium low heat. Add the onion and saute until soft, but not brown, about 5 minutes. Add the garlic and saute for 1 more minute to release the aromas. Add the peas, carrots and string beans, and cook slightly, about 2 minutes. Add boiling water and rice, cover tightly and simmer for 1520 minutes, or until liquid is absorbed and rice is tender. Stir with a fork and serve hot. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 67612,"Frozen Ravioli Croutons Canola oil, for frying 1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper 2 eggs, beaten
1/2 cup breadcrumbs
1/2 cup panko breadcrumbs
One 13-ounce package frozen mini cheese ravioli
Instructions: Heat 1 inch of canola oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 365 degrees F. Set up a breading station: Place the flour with 1 teaspoon salt and 1 teaspoon pepper in one baking dish, the eggs in another and the breadcrumbs, panko and another 1 teaspoon salt and 1 teaspoon pepper in a third dish. Toss the ravioli in the flour to coat, then in the egg wash and finally in the breadcrumbs so they are fully covered. Add the breaded ravioli to the oil and fry in batches until they are golden in color, about 2 minutes. Sprinkle with a pinch of salt after frying and add to your favorite salad or soup! ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 67613,"Rhubarb Gelatin with Cream 4 pounds rhubarb
2 cups plus 1 teaspoon sugar 2 .25-ounce packets unflavored gelatin 1/2 cup heavy cream 1/2 teaspoon vanilla extract Instructions: Trim about 2 inches from each end of the rhubarb and discard. Roughly chop the stalks and add to a small stock pot with 2 cups of the sugar and 1 1/2 cups water. Bring to a boil over high heat, stirring occasionally. Cover, leaving the lid slightly ajar, and boil until the rhubarb mostly falls apart, about 3 minutes, stirring once or twice. Remove from the heat and let steep, covered, for 5 minutes. Place 1/2 cup water in a medium bowl and sprinkle the gelatin on top. Strain the hot rhubarb mixture through a fine mesh strainer right into the gelatin, whisking gently. Press on the solids in the strainer to get as much liquid as possible from the rhubarb. Discard the solids. If there is a lot of foam and you prefer a clear surface, skim it with a spoon and discard it. Pour the mixture into eight 4-ounce jelly jars. Chill until set, at least 3 hours or overnight. When ready to serve, whip the cream, vanilla extract and the remaining 1 teaspoon sugar to very soft peaks and dollop it over the gelatin. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67614,"Chilled White Gazpacho 1/2 cup lightly toasted almonds 2 tablespoons toasted pine nuts 2 cloves garlic, smashed 2 1/2 cups white grapes 1 cup white grape juice 1/2 cup water 2 slices country white bread, crusts removed and cubed 1 cup heavy cream, whipped to soft peaks 2 to 3 tablespoons verjus 2 to 3 tablespoons walnut oil Chopped chives, for garnish Toasted slivered almonds, for garnish, optional Champagne grapes, optional Instructions: Place almonds, pine nuts, garlic, grapes, grape juice, water, and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes. Remove soup from refrigerator and fold the whipped heavy cream into the soup. Finish with a few tablespoons each of the verjus and walnut oil. Ladle into serving bowls and garnish each with chives, almonds and grapes, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 67615,"Niman Ranch Burgers 2 pounds ground Niman Ranch beef or other grass-fed premium beef (80 percent lean and 20 percent fat) 1 tablespoon good Dijon mustard 3 tablespoons good olive oil, plus extra for brushing the grill 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3 sandwich-size English muffins, halved Good mayonnaise Caramelized Onions, recipe follows 2 tablespoons good olive oil 2 tablespoons unsalted butter 2 pounds yellow onions, peeled and sliced in half-rounds 1/2 teaspoon fresh thyme leaves 2 tablespoons sherry wine vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Build a charcoal fire or heat a gas grill. Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness. When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer hamburgers more well done. Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot. Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 67616,"Spider Roll: Soft Shell Crab Roll 1 cup all purpose flour 1/2 cup cornstarch 1 whole egg beaten 1 to 2 cups seltzer A few ice cubes 1 nori sheet 1/2 cup sushi rice 1/8 avocado 2 tablespoons Spicy Mayonnaise, recipe follows 3 egg yolks* 1 teaspoon chopped shallot 1/2 clove garlic 1 tablespoon lime juice 2 teaspoons seasoned rice vinegar 1 teaspoon miso paste 2 teaspoon green yuzo cl paste 2 teaspoon cayenne pepper 1 1/2 cups vegetable oil 1 softshell crab 2 cups tempura batter Instructions: For the Tempura Batter: In a mixing bowl, blend the dry ingredients. Stir in the egg, and while stirring, pour in the seltzer, 1/2 cup at a time. Stir to completely combine ingredients. Add enough seltzer so that the blend is the consistency of unwhipped heavy cream. Stir in a few ice cubes to keep the batter very cold. Preheat oil to 350 degrees F. Dip softshell crab into tempura batter. Fry crab until it turns golden brown. Remove and place on paper towels to drain. Cut into thirds. Place all ingredients on bamboo mat in the following order: nori, rice, crab, avocado, and spicy mayonnaise and roll in a jelly roll fashion. Place all ingredients except oil in blender. On medium speed, slowly add the oil to emulsify into mayonnaise. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67617,"Chinese Spareribs #5 with Teriyaki Glaze 2 racks pork spareribs, 4 pounds each, trimmed of excess fat 1/2 cup Chinese five-spice powder Sea salt and freshly ground black pepper 2 tablespoons sesame seeds, for garnish Chopped fresh cilantro leaves and green onion, for garnish 1 cup low-sodium soy sauce 1 cup grapefruit juice 1/4 cup hoisin sauce 1/4 cup ketchup 3 tablespoons rice vinegar 1/4 cup brown sugar 1 fresh red cl 2 garlic cloves, smashed 2-inch piece fresh ginger, whacked open with the flat side of a knife Instructions: Preheat the oven to 300 degrees F.
Rub the ribs all over with the five-spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.
To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, cl, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.
In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving. ","[Syrah, Zinfandel, Tempranillo, Barbera]

" 67618,"Double Chocolate Croissant Bread Pudding 4 tablespoons unsalted butter, melted, plus more for the dish 8 croissants, sliced 1 inch thick (about 12 cups) 3 large eggs plus 3 egg yolks 1 1/2 cups whole milk 1 cup heavy cream 1/4 cup sugar 1 teaspoon pure vanilla extract Pinch of salt 6 ounces milk chocolate, cut into 3/4-inch pieces For the sauce: cup heavy cream 2 tablespoons unsalted butter 2 tablespoons sugar 2 tablespoons light corn syrup 4 ounces bittersweet chocolate, chopped Instructions: Make the bread pudding: Preheat the oven to 350 degrees F and butter a shallow 2-quart baking dish. Toss the croissants with the melted butter on a baking sheet. Arrange in a single layer and bake until toasted, about 10 minutes. Meanwhile, whisk the eggs, egg yolks, milk, heavy cream, sugar, vanilla and salt in a large bowl. Arrange about half of the croissants in the prepared baking dish. Top with about two-thirds of the milk chocolate, then add the remaining croissants. Pour the egg mixture over the croissants, pressing gently so the croissants are submerged. Cover the baking dish with foil and bake 30 minutes. Uncover, top with the remaining milk chocolate and bake until the bread pudding is puffed, golden brown and set, 15 to 20 more minutes. Let sit 15 minutes. Meanwhile, make the sauce: Bring the heavy cream, butter, sugar, corn syrup and vanilla to a simmer in a medium saucepan over medium heat. Add the bittersweet chocolate and whisk until smooth. Serve the bread pudding with the chocolate sauce. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 67619,"Tomato Salsa 2 ripe tomatoes, cored and seeded and cut into 1/4-inch cubes 2 tablespoons vinaigrette Instructions: Combine the tomatoes with vinaigrette and spoon salsa over and around portobello mushroom sandwiches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 67620,"Flourless Chocolate Cake 1 pound semisweet chocolate, coarsely chopped 1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon 1/4 cup Kahlua 8 large eggs 1/4 cup sugar 1 teaspoon vanilla 1/2 teaspoon salt Confectioners' sugar or cocoa powder, for garnish Fresh raspberries, for garnish Instructions: Preheat oven to 325 degrees F. Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil. Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve. Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times \u2013 until all of egg mixture has been folded into chocolate mixture. Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight. Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 67621,"Steakhouse Dinner on the Grill 6 cloves garlic, peeled One 2-pound London broil steak (1 1/2 to 2 inches thick) 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 1/4 cup fresh basil, chopped 1/2 teaspoon red pepper flakes 1/4 cup plus 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 8 tablespoons unsalted butter, at room temperature 1 shallot, finely chopped 1/2 cup fresh parsley, chopped 2 tablespoons chopped fresh chives 2 pounds red creamer potatoes, quartered or halved into 1-inch pieces 1 pound baby spinach Instructions: Chop 2 cloves of the garlic and add to a large resealable bag. Add the steak, oil, vinegar, basil, red pepper flakes, 1/4 cup of the Worcestershire sauce and 1/2 teaspoon each salt and pepper. Seal the bag and turn several times to coat the meat. Refrigerate, turning the bag occasionally, at least 4 hours and up to overnight. When ready to cook, prepare a grill for high heat.
Chop 1 clove garlic and add to a medium bowl. Add 6 tablespoons of the butter, the remaining 1 teaspoon Worcestershire sauce, half of the shallots and 3/4 teaspoon salt and stir together until well combined. Fold in the parsley and chives; set aside.
Stack two 18-inch pieces of foil on a work surface. Pile the potatoes in the middle, dot with 1 tablespoon butter and sprinkle with 1 teaspoon salt. Bring the foil up and over the potatoes and seal tightly. Put the potatoes on the grill, cover the grill and cook for 10 minutes.
After the potatoes have cooked for 10 minutes, remove the steak from the marinade, letting the excess drip off, and put it on the grill next to the potatoes; leave the other half of the grill empty for the spinach. Grill the steak, flipping every 4 to 5 minutes, until a thermometer inserted into the thickest part registers 130 degrees F, 16 to 20 minutes for medium rare. Transfer the steak to a cutting board and let rest 10 minutes before thinly slicing. Let the potatoes continue to cook until tender throughout, about 25 minutes total. (They should be ready about when the steak is.)
Meanwhile, put a large cast-iron skillet on the empty side of the grill. Chop the remaining 3 cloves garlic and add to the skillet with the remaining shallots and 1 tablespoon butter. Heat until the butter is melted and the shallots and garlic are softened, about 3 minutes. Add the spinach and cook, tossing with tongs, until wilted and most of the moisture has evaporated, about 8 minutes.
Push the spinach to one side of the skillet. Being careful of the steam, open the packet of potatoes and dump them into the other side of the skillet. Remove the skillet from the grill. Spread the herb butter over the steak and potatoes before serving.
","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 67622,"Crispy Onion Salmon Burgers with Easy Herb Sauce 1 (12.8-oz) package of SeaPak Salmon Burgers ? cup plain yogurt 2 tbsp mayonnaise 2 tsp prepared horseradish 2 tbsp chopped fresh herbs (whatever you have on hand: chives, parsley,basil, etc) 1 (6-oz) can French fried onions (we used French's brand) 2 hamburger buns, split and toasted Instructions: Prepare salmon burgers according to package directions and keep warm. In a small mixing bowl, stir together the yogurt, mayonnaise, horseradish, and herbs. Add salt and pepper to taste. To assemble, place the salmon burger patties on top of the bottom of the hamburger buns. Top each with a dollop of the herb sauce, french fried onions, and the bun tops. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67623,"Brunch Pizza 1/2 cup pizza sauce 1 par-baked pizza dough 1/2 cup chopped tomatoes 1/2 cup shaved pecorino cheese 1/4 cup fresh mozzarella 1/4 cup shredded mozzarella 1 egg 3 to 4 pieces prosciutto 4 to 5 fresh basil leaves Instructions: Preheat the oven to 450 degrees F.
Spoon the pizza sauce atop the pizza dough, followed by the tomatoes and cheeses. Crack the egg in the middle. Bake until the cheese is bubbling and the crust darkens, about 5 minutes. Remove from the oven and scatter the prosciutto and basil leaves on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 67624,"Green Beans with Shallots 1/2 teaspoon kosher salt, plus more for the cooking water 1 pound fresh green beans 1 large shallot 1 to 2 tablespoons extra-virgin olive oil Freshly ground black pepper Instructions: Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot. Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.) Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67625,"Le Focacce 1 recipe pizza dough per focaccia (Nonna Guilia's Pizza Dough, recipe follows) * Extra-virgin olive, for drizzling and greasing Salt Radicchio, cut in 1/8 slices Smoked scamorza cheese, sliced (mozzarella can be substituted) Potatoes, thinly sliced Onions, sliced Fresh rosemary Zucchinis, thinly sliced Onions, sliced Red wine grapes, halved Chianti wine, for drizzling 2 tablespoons of sugar, for sprinkling 4 cups all-purpose flour 1 tablespoon fresh yeast, crumbled 3/4 cup white wine 2 tablespoons extra-virgin olive oil 1 teaspoon salt 2 cups lukewarm water Instructions: Preheat the oven at 450 degrees F. Oil the bottom of a pizza pan and stretch out the dough until the pizza covers the whole pan. Add as little or as much of your favorite toppings before baking it until the crust is golden brown and the toppings are bubbling, golden, or cooked through (depending on your ingredients), approximately 20 minutes. *for Schiacciata alla Fiorentina, add 2 tablespoons of sugar when making Nonna Giulia's pizza dough To make the dough: Mound the flour on a smooth work surface, and create a well in the middle of the flour. Break up the cubes of yeast with your hands and add it to the well, along with the white wine, olive oil and a portion of salted lukewarm water. Work the flour slowly, adding the rest of the salted lukewarm water as needed until it turns into a uniform dough. Cover the dough and let rest to rise for about 20 to 30 minutes at room temperature. ","[Chianti, Barbera, Dolcetto, Valpolicella]" 67626,"Ramen Sliders and Kimchi Ketchup with Potato Chips and Sriracha Aioli 2 packages ramen noodles, plus 1 package ramen spice seasoning (reserve the remaining seasoning for another use) 1 large egg Canola oil, for cooking 3 cups ketchup 1 cup Korean chili paste 1 pound ground beef 1/2 cup fresh cilantro stems, chopped (reserve the leaves for another use) 1/2 cup sweet chili sauce 3 tablespoons ketchup 3 tablespoons soy sauce 2 tablespoons cumin 2 Idaho potatoes Canola oil, for frying Salt 2 cups mayonnaise 1/2 cup sriracha 3 tablespoons honey 1 tablespoon smoked paprika Pickled ginger, for serving Instructions: For the ramen bun: Cook the ramen noodles as instructed on the package. Drain the excess water. In a large bowl, mix together the egg, package of ramen spice seasoning and the noodles until combined and the noodles are coated well.
Evenly divide the noodles among 8 souffle cups. Allow them to set in the refrigerator for 30 minutes to 1 hour. Heat a saute pan over medium-high heat. Add enough oil to coat the pan's surface. Tap the souffle cups upside down to release the ramen noodles and sear the patties on both sides until golden brown. For the Kimchi Ketchup: combine the ketchup and Korean chili paste in a bowl, mix to combine and set aside.
For the beef patty: Heat a grill to medium-high heat. Combine the beef, cilantro, chili sauce, ketchup, soy sauce and cumin in a bowl. Form the mixture into four 4-ounce rounds, and grill to desired doneness. For the potato chips: Thinly slice the potatoes and keep them in a bowl of cold water until ready to fry. Preheat the oil in a deep fryer to 350 degrees F. Remove the potato slices from the water and pat dry. Fry the potatoes until they start to turn tan in color, then transfer to a paper towel and allow to rest for 5 minutes. Once the chips are cool, fry them a second time until golden brown. Drain on a paper towel and season with salt. For the sriracha aioli: Combine the mayonnaise, sriracha, honey and paprika in a bowl and set aside. To serve: Place a beef slider on a ramen bun. Top with some kimchi ketchup, pickled ginger and a second bun. Repeat with the remaining ingredients. Serve with the potato chips and sriracha aioli for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 67627,"Pumpkin Pie Pinwheel Cookies 2 cups all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 1 1/4 cups sugar 1 egg 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 1 cup canned pumpkin 1 teaspoon pumpkin pie spice 1/4 cup plus 1 cup brown sugar Whipped cream, for serving, optional Ground nutmeg, for serving, optional Instructions: Preheat oven to 375 degrees F. Sift flour, cinnamon, baking powder and salt together twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla and almond extract and add to creamed mixture. Mix on medium speed until combined. Add sifted ingredients and mix only until combined; dough should be stiff. Roll dough out between 2 sheets of parchment paper to a 12 by 9-inch rectangle, using 1 long sheet of parchment paper that is folded in half. Make sure that you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes. Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar for filling. Remove dough from freezer and peel back the top parchment paper. Thinly spread the pumpkin filling evenly over the dough. Don't spread too thickly; you should still be able to see the dough through the pumpkin slightly. If you don't use all of the filling, it is okay. Starting at 1 end, roll up the ends in the same manner as a cake roll. Make sure that you keep it tight and even. If the dough cracks slightly, simply rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour. Slice cookies 1/4-inch thick and place onto a cookie sheet at least 1-inch apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers. Bake for 8 to 10 minutes, just until the edges are turning brown. Serve cookies on a platter with a small bowl of whipped cream and nutmeg so that guests can make pumpkin pie pinwheel sandwiches. This makes it taste even more like pumpkin pie! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67628,"Spice Rubbed Bahamian Lobster Tail with Red cl-Coconut Sauce 2 tablespoons canola oil 1 red onion, coarsely chopped 2 cloves garlic, coarsely chopped 2-inch piece fresh garlic, coarsely chopped 6 whole cl de arbol, stems removed 4 cups lobster or shrimp stock or fish stock 1 roasted red pepper, pureed 1 cup unsweetened coconut milk Juice of 1 lime 1 tablespoon honey 3 tablespoons finely chopped fresh cilantro leaves Salt and freshly ground black pepper 1 tablespoon ground coriander 1 tablespoon ground ginger 1 tablespoon light brown sugar 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons kosher salt 1 teaspoon habanero powder 1 teaspoon dry thyme 1 teaspoon coarse black pepper 1 teaspoon ground cinnamon 1 teaspoon allspice 1/2 teaspoon ground cloves 4 spiny lobster (Bahamian lobster) Canola oil Fresh cilantro leaves, for garnish Instructions: For the sauce: Heat oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic, ginger and cl de arbol and cook for 1 minute. Add the stock and roasted red pepper puree, and cook until reduced by half. Add the coconut milk and cook again until reduced by half, stirring occasionally. Add the lime juice, honey and cilantro and season with salt and pepper. Remove from the heat. For the lobster tails: Whisk together all spices in a medium bowl. Bring a large stockpot filled with salted water to a boil. Add the lobsters and parboil lobsters for approximately 12 minutes. Remove and place in a bowl of ice water. Drain well. Remove the meat from the tail and cut into 1-inch pieces. Dredge the lobster meat in spices and tap off the excess. Heat a few tablespoons of oil in a large saute pan over high heat until shimmering. Add the lobster and cook until golden brown on all sides. Ladle some of the Red cl-Coconut Sauce onto a large platter and top with the lobster meat. Garnish with cilantro leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 67629,"Tart Dough 1 large egg 1 1/2 tablespoons heavy whipping cream 2 cups all-purpose flour 1 1/2 tablespoons granulated sugar Pinch of salt 12 tablespoons (1 1/2 sticks) cold unsalted butter Instructions: In a small bowl, mix together the egg and cream. Set aside. In the bowl of an electric mixer, combine the flour, sugar, salt, and butter. Using the paddle attachment on low speed, mix in the butter until is the size of small peas. With the mixer on low speed, add the egg mixture. Mix the dough just until it is no longer dry-looking. It will still be loose and crumbly at this point. Place the dough on the work surface. With your hands, combine and form the dough into a single ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable. Rolling and forming the shells: On a lightly floured work surface roll the dough out to 1/8-inch thick. Yield: 6 4-inch tartlets When lining tart, be sure to press the dough carefully around the bottom edges of the pans. Prebaking shells: To prebake a frozen or chilled shell line it with parchment paper. Fill the shell with uncooked rice, beans, or pie weights. (This helps the shell retain its shape.) Bake the shell in a preheated 350 degree oven until the edges are golden brown, about 10 minutes. Remove the parchment paper and the rice, beans, or weights and continue to bake the shell until it is golden brown all over. Unbaked shells can be stored for a day in the refrigerator or for several weeks in the freezer. Once a shell is baked, it should be eaten that day for maximum freshness and flakiness of the crust. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67630,"Tipsy Triple-Chocolate Shakes and Strawberries 8 shots chocolate cream liqueur (recommended: Bailey's) 12 scoops chocolate ice cream 4 cups chocolate milk Whipped cream, canister 1 dark chocolate bar, for garnishing 8 large stem strawberries, rinsed and dried Instructions: Working in 2 batches, blend the chocolate liqueur with ice cream and chocolate milk until thick but smooth. Pour shakes into tall glasses and garnish with whipped cream. Use a vegetable peeler to shave dark chocolate on top. Serve 2 large stem berries alongside for dunking and serve with straws and long spoons on plates to catch the drips! ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 67631,"Pecan Pie 3 cups all-purpose flour 1 teaspoon salt 3/4 cup vegetable shortening or lard 3/4 cup salted butter, cut into pieces 1 egg, lightly beaten 1 tablespoon distilled white vinegar 1 cup granulated sugar 3 tablespoons brown sugar 1/2 teaspoons salt 1 cup corn syrup (light or dark) 1/3 cup melted salted butter 1 teaspoon vanilla 3 whole eggs beaten 1 cup (heaping) chopped pecans Instructions: First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles. Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.) Next make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl. Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75! Allow to cool for several hours or overnight. Serve in thin slivers. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 67632,"Sandwich-Inspired Pizzas Three Ways 1 1/2 teaspoons sugar 1 1/8 teaspoons active dry yeast (half a 1/4-ounce package)
4 1/2 teaspoons extra-virgin olive oil, plus more for brushing
1 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
Kosher salt 1/2 cup jarred pizza sauce 8 ounces shredded mozzarella (about 2 cups) 1/4 cup mild banana pepper rings
1/4 cup sliced roasted red peppers
1 pinch dried oregano, plus more for serving
1.5 ounces thinly sliced salami (3 to 4 slices)
1.5 ounces thinly sliced capocollo (3 to 4 slices)
1.5 ounces thinly sliced prosciutto (3 to 4 slices) Balsamic glaze, for serving
Freshly grated Parmesan, for serving 3 tablespoons unsalted butter, melted 2 tablespoons plus 2 teaspoons hot sauce 8 ounces shredded mozzarella (about 2 cups) 8 ounces frozen cooked breaded shrimp, tails removed (about 16 shrimp) 1/4 teaspoon Cajun seasoning 3 tablespoons mayonnaise 1 tablespoon Creole mustard 1 tablespoon finely chopped dill pickles 2 teaspoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper 1 cup shredded iceberg or butter lettuce 3 tablespoons extra-virgin olive oil 1 large clove garlic, finely grated 8 ounces shredded mozzarella (about 2 cups) 6 slices bacon, cooked and crumbled 4 large eggs Kosher salt and freshly ground black pepper 1 tablespoon finely chopped chives Instructions: For the pizza dough: Whisk 2/3 cup warm water (105 to 110 degrees F) and the sugar in a medium bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil. Whisk the flour and 3/4 teaspoon salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon, starting from the inside of the well and working your way out, to make a rough dough. Turn out the dough onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into a ball. Brush a large bowl with olive oil, add the ball of dough and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour 30 minutes. If not making pizza immediately, at this point you can wrap the dough in plastic and freeze for up to 1 month. Thaw in the refrigerator overnight and then allow to come to room temperature before rolling out.
One hour before baking, put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 500 degrees F.
Place the ball of dough on a large piece of parchment that's been lightly dusted with flour, then stretch into a 12- to 14-inch round. Slide the parchment with the dough onto a pizza peel or a second inverted baking sheet. Top as desired and bake following the instructions below.
For the Italian sub pizza: Spread the pizza sauce on the pizza dough, leaving a 1/2-inch border. Top with half of the mozzarella, then add the banana peppers, roasted red peppers, the remaining mozzarella and a pinch of oregano. Slide the pizza (on the parchment) onto the hot stone or baking sheet. Bake until the crust is golden brown and the cheese is bubbling, 10 to 12 minutes. Top with the salami, capocollo, prosciutto, a drizzle of balsamic glaze, another pinch of dried oregano and a sprinkle of Parmesan. Let cool 1 to 2 minutes before slicing.
For the shrimp po\u2019 boy pizza: Stir together the butter and 2 tablespoons of the hot sauce in a small bowl, then brush on the pizza dough, leaving a 1/2-inch border. Top with half of the mozzarella, then add the shrimp and remaining mozzarella. Sprinkle with the Cajun seasoning. Slide the pizza (on the parchment) onto the hot stone or baking sheet. Bake until the crust is golden brown and the cheese is bubbling, 10 to 12 minutes. Meanwhile, make a remoulade sauce by stirring together the mayonnaise, mustard, pickles, lemon juice, remaining 2 teaspoons hot sauce and a pinch of salt and pepper in a small bowl. Top the pizza with the lettuce and drizzle with the remoulade sauce. Let cool 1 to 2 minutes before slicing. For the breakfast sandwich pizza: Stir together the olive oil and grated garlic in a small bowl, then brush on the pizza dough, leaving a 1/2-inch border. Top with half of the mozzarella, then add the bacon and remaining mozzarella. Crack the eggs on top of the pizza, leaving about 1 inch between each egg, then sprinkle with a pinch of salt and several grinds of black pepper. Slide the pizza (on the parchment) onto the hot stone or baking sheet. Bake until the crust is golden brown and the cheese is bubbling, 10 to 12 minutes. Top with the chopped chives. Let cool 1 to 2 minutes before slicing.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 67633,"Chocolate Mousse 1 3/4 cups whipping cream 12 ounces good quality semisweet chocolate chips 3 ounces espresso or strong coffee 1 tablespoon dark rum 4 tablespoons butter 1 teaspoon flavorless, granulated gelatin Instructions: Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer. In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature. Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to \bloom\ for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside. In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse. Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve. (If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap) ","[Bordeaux Blend, Pinotage, Tempranillo, Barbera]" 67634,"Spicy Fish and Olive Spaghetti 10 ounces whole-grain spaghetti (about 3/4 of a box) 2 tablespoons extra-virgin olive oil, plus more for tossing 2 cloves garlic, thinly sliced Kosher salt Pinch crushed red pepper One 28-ounce can no-salt-added whole plum tomatoes, crushed by hand 1/2 teaspoon dried oregano 1 large (8-ounce) tilapia fillet, cut into 3/4-inch pieces 10 kalamata olives, quartered 1/2 cup loosely packed chopped parsley (about 1/2 bunch) Instructions: Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions; drain, reserving 1 cup of the pasta water. Toss the spaghetti with some oil and set aside. Add the oil, garlic, 3/4 teaspoon salt and crushed red pepper to a large skillet over medium-high heat. Once the oil begins to shimmer, add the tomatoes, reserved pasta water and oregano; bring to a high simmer and cook until the sauce thickens but is still loose, 12 to 15 minutes. Add the fish and olives and cook, stirring occasionally, until the fish is cooked through and flaky, 3 to 4 minutes. Add the spaghetti and parsley. Toss to combine and divide among four bowls. ","[Syrah, Pinot Grigio, Vermentino, Garnacha]" 67635,"Eds Grilled Halibut 4 pounds fresh halibut fillet 2 cups olive oil 2 tablespoons lemon pepper 2 lemons, juiced 4 tablespoons butter 2 tablespoons chopped cilantro 1 lemon, juiced Cilantro sprigs, for garnish Instructions: In a baking dish, marinate the halibut with the olive oil, lemon pepper and lemon juice. Marinate for a couple of hours in the refrigerator. Use alderwood in grill (if available) for smoky Alaskan flavor. Place fish on hot barbecue grill and cook approximately 5 minutes per side (depending on thickness.) In a saute pan either on stove or grill place butter, cilantro and lemon juice. Cook until melted. Place fish on decorative plates and cover with sauce. Garnish with sprig of cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67636,"Turbinado Creme Brulee Tart 5 ounces lowfat honey graham crackers (9 rectangles or 1 package from a 3-package box) 1 tablespoon turbinado sugar 1/8 teaspoon fine sea salt 3 tablespoons (1 1/2 ounces) unsalted butter 1/2 teaspoon pure vanilla extract 9 tablespoons (4 ounces) turbinado sugar 1/2 cup (4 ounces) 2-percent Greek yogurt 1 teaspoon pure vanilla extract or vanilla bean paste 1/2 teaspoon finely grated orange zest Pinch fine sea salt 3 large eggs, at room temperature One 8-ounce package full-fat cream cheese Instructions: For the crust: Position a rack in the center of the oven and preheat the oven to 375 degrees F.
Place the graham crackers, sugar and salt in the bowl of a food processor. Process until the crumbs are very fine, about 1 minute. Dump the crumbs into a medium bowl, then dust out the bowl of the food processor with a paper towel, and place the bowl and blade back on the machine.
In a small heatproof bowl, combine the butter, 2 teaspoons water and the vanilla extract. Heat in the microwave on high power until the butter melts, about 45 seconds. Stir to blend, and then pour into the crumbs. Use a fork to toss the mixture until its evenly moistened; when you grab a fistful of crumbs and squeeze, it should hold together like damp sand (if not, add a bit more water, 1/2 teaspoon at a time, until you get there). Turn the crust mixture into the tart pan, and pat into the bottom and up the sides of the pan. Use a flat-bottomed measuring cup to press the crust firmly into place. Bake until lightly golden, fragrant and firm, about 8 minutes. Cool on a wire rack while you prepare the filling.
For the filling: Reduce the oven temperature to 300 degrees F. In the bowl of the food processor, grind 6 tablespoons of the sugar until noticeably finer, about 1 minute (you'll notice a bit of sweet smoke rising up into the air from the processor-this is the sign that the sugar is breaking down). Add the yogurt, vanilla extract, orange zest, salt, eggs and cream cheese. Blend until perfectly smooth. Pour the filling into the prepared crust.
Bake until the filling is set at the edges but still quite wobbly towards the center, about 30 minutes.
Cool the tart on a wire rack for about 15 minutes. Transfer to the refrigerator and chill uncovered until very firm, at least 4 hours or up to overnight.
Remove the ring from the tart pan and place the tart on a heatproof serving platter. Sprinkle the remaining 3 tablespoons sugar over the surface of the tart and smooth it out evenly, covering the entire surface. Use a kitchen torch to melt and caramelize the sugar, scorching a bit in spots. Let the sugar harden for a few minutes, then cut and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67637,"Hunter's Garlic Bread 1 loaf French bread 1/2 stick (4 tablespoons) unsalted butter, melted
2 teaspoons paprika
6 cloves garlic, minced
1 cup mayonnaise
1 cup shredded sharp Cheddar
1 cup shredded pepper jack cheese 1/4 cup grated Parmesan, plus more for garnish
Pinch cayenne pepper
Kosher salt
2 tablespoons chopped fresh flat leaf parsley Instructions: Preheat the oven to 400 degrees F. Split the bread lengthwise down the middle and lay cut-side up on a baking tray. In a small pot, add the butter, paprika and garlic. Set over low heat and mix well until just melted, about 1 minute. In a mixing bowl, combine the mayonnaise with the cheeses, then pour in the melted butter and stir well. Season with the cayenne and salt. Smear evenly over the bread, then bake until bubbly and golden brown, 10 to 12 minutes. Sprinkle with Parmesan and parsley, then cut and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67638,"Lemon-Rosemary Macaroons 1 tablespoon fresh rosemary leaves 1/3 cup plus 1 tablespoon sugar 3 cups sweetened shredded coconut 1 teaspoon finely grated lemon zest 1/2 teaspoon vanilla extract 1/4 teaspoon salt 2 large egg whites Instructions: Pile the rosemary on a cutting board and sprinkle with 1 tablespoon sugar; finely chop, then transfer to a medium bowl. Add the coconut, the remaining 1/3 cup sugar, the lemon zest, vanilla and salt. Use your fingers to rub and toss the mixture until thoroughly combined. Let sit at room temperature, 1 hour. Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Whisk the egg whites in a medium bowl until frothy. Fold into the coconut mixture with a rubber spatula until combined. Drop tablespoonfuls of the mixture about 1 inch apart on the prepared baking sheets. With damp fingers, form each mound into a cone shape. Bake, switching the pans halfway through, until the edges are golden and the macaroons are dry, 16 to 20 minutes. Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 67639,"Summer Succotash 4 ears corn, shucked 2 tablespoons extra-virgin olive oil 1 cup diced Spanish onion 1 clove garlic, minced
2 cups fresh or defrosted frozen lima beans
2 cups diced heirloom tomatoes 1 1/2 tablespoons butter, at room temperature
1 1/2 tablespoons mayonnaise
Juice of 1 lime
Kosher salt and freshly ground black pepper 2 tablespoons fresh basil, cut into chiffonade
2 tablespoons grated Pecorino-Romano cheese 1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, cut into chiffonade
1 teaspoon smoked paprika
Instructions: Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve. Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes. Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl. Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 67640,"Brown Butter Krispies 7 tablespoons unsalted butter, plus 1 teaspoon for greasing One 10 1/2-ounce bag mini marshmallows (about 5 cups)
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon pure vanilla extract
6 cups puffed brown rice cereal
Instructions: Lightly grease a 9-by-13-inch baking dish with butter and line parchment paper, leaving a 2-inch overhang. Lightly grease the parchment. Melt the butter in a large Dutch oven over medium heat until the foam begins to subside, about 4 minutes. Continue cooking, stirring constantly with a heat-resistant rubber spatula, until the butter solids brown in the bottom of the pan, another minute or two. Add the marshmallows, cinnamon, salt and vanilla. Reduce the heat to low and cook, stirring, until the marshmallows are evenly melted. Remove the pan from the heat and stir in the puffed rice cereal until evenly coated. Pour the mixture into the prepared baking dish and gently press down to smooth the top. Let cool to room temperature, about 20 minutes. Cut into the desired shapes using a paring knife or cookie cutters. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 67641,"Super-Chewy Chocolate Chip Cookies 2 1/4 cups cake flour 1 teaspoon baking soda 1 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup packed light brown sugar 2/3 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract One 12-ounce bag semisweet chocolate chips Instructions: Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden with caramelized edges, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67642,"Individual Blueberry Buckles Unsalted butter, at room temperature, for the ramekins 1/4 cup sugar, plus more, for the ramekins 3 cups blueberries 1 cup all-purpose flour 1/3 cup cornmeal 1/3 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon fine salt 4 tablespoons cold unsalted butter, thinly sliced 2 teaspoons grated lemon zest 3/4 cup plus 2 tablespoons milk Confectioners' sugar, for serving Vanilla ice cream, optional Instructions: Preheat the oven to 375 degrees F. Lightly butter the insides of six 1-cup ramekins, and coat the bottom and sides with granulated sugar (pour out an excess sugar). Put on a rimmed baking sheet. Toss the blueberries with 1/4 cup granulated sugar in a medium bowl and set aside. Whisk the flour, cornmeal, granulated sugar, baking powder and salt in a medium bowl. Rub the butter and zest into the flour mixture with your fingers until the mixture is powdery. Stir in the milk with a rubber spatula until moist. Divide the batter among the prepared ramekins and top each with some of the blueberries. Bake until the buckles puff and brown, 25 to 30 minutes. Cool for at least 20 minutes. Serve warm or at room temperature dusted with confectioners? sugar and topped with ice cream if using, ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 67643,"Curry Goat 2 1/2 to 3 pounds goat meat, cut into cubes Vinegar Water 2 tablespoons curry powder 1 1/2 teaspoons salt 1 teaspoon black pepper 5 cloves garlic, minced 2 scallion stalks, sliced 2 sprigs fresh thyme 1 large onion, sliced 3 pimento seeds 1 Scotch Bonnet 1 small white potato, cubed 1 small carrot, sliced Instructions: Wash meat with water and vinegar. Place meat in a bowl and season with curry powder, salt and pepper. Add garlic, scallions, thyme, onion, pimento seeds and pepper. Let marinade for at least 30 minutes. Add seasoned meat to a pressure cooker, and cover with water. Place lid on the cooker and cook over medium heat until you hear a steam hissing sound. Cook for for 30 minutes (or cover with 2 cups of water and cook in a Dutch oven for 1 hour). Halfway through cooking process turn pressure cooker off and let rest for about 5 minutes to reduce steam pressure. Remove lid and add potatoes and carrots. Simmer, uncovered for 10 more minutes or until the gravy thickens and the vegetables are cooked. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 67644,"English Muffin Mummy Pizzas 4 English muffins, split Extra-virgin olive oil, for brushing
1 small yellow squash
1 small zucchini
3/4 cup 12 tablespoons marinara sauce
3/4 cup 12 tablespoons shredded low-moisture mozzarella
16 thin slices pepperoni
16 rounds sliced black olives
Flaky sea salt, for sprinkling
Dried oregano, for sprinkling
Instructions: Preheat the oven to 400 degrees F. Arrange the muffins split side up on a large rimmed baking sheet, brush the muffins with oil and bake until barely browned but slightly dried, 5 minutes. Meanwhile, trim the ends of the yellow squash and zucchini and cut them in half lengthwise, then thinly shave them with a vegetable peeler.
Spread 1 tablespoon plus 1 1/2 teaspoons of the marinara sauce onto each muffin half in an even layer, then sprinkle each with 1 tablespoon plus 1 1/2 teaspoons of the cheese. Arrange 2 pepperoni slices on the upper third of each muffin half so they overlap slightly, then place an olive slice on each pepperoni slice to resemble eyes. Arrange the shaved yellow squash and zucchini to slightly cover the tops and bottoms of the olive slices, then place in slightly overlapping layers across each muffin half to resemble the cloth of a mummy. Trim the excess to 1/4 inch around the edges. Reserve any remaining squash for another use.
Brush the mummy pizzas with oil and sprinkle with salt. Bake until the cheese melts and the squash wilts slightly, about 10 minutes. Sprinkle with oregano and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 67645,"Baked Grits 3 cups cooked grits 2 tablespoons melted butter 2 eggs, beaten 1 1/2 cups evaporated milk 1 3/4 cups grated Cheddar Paprika, to taste Cayenne pepper, to taste (usually no more than 1 or 2 dashes) Instructions: Preheat oven to 400 degrees F. Mash grits until smooth, if they are leftovers. Add melted butter, eggs, and evaporated milk. Then add 1 1/2 cups grated cheese, reserving 1/4 cup for the topping. Combine thoroughly. Add paprika and cayenne. Pour mixture into a buttered casserole. Bake for 25 to 30 minutes or until brown. Sprinkle with remaining grated cheese and more paprika. Return to oven and cook a few minutes more, until topping has melted. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 67646,"Chocolate-Almond Pizza with Bourboned Raisins and a Cinnamon Sugar Crust 1/3 cup semisweet chocolate chips 2 tablespoons cocoa powder
1 tablespoon almond oil or other nut oil
1/2 teaspoon salt
1 cup almond butter or other nut butter
1 pound prepared pizza dough 1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon vegetable oil
1/2 cup golden raisins
2 tablespoons bourbon
1/2 cup marshmallow cream, such as Fluff
5 shortbread cookies, crushed
Instructions: For the spread: Put the chocolate chips, cocoa powder and almond oil in a double boiler and melt over medium-low heat until smooth; be careful not to burn the chocolate. Remove from the heat and stir in the nut butter and salt. (Makes about 1 1/2 cups; leftovers can be stored, tightly covered, in the refrigerator for up to 5 days.) Make the pizzas: Preheat the oven to 450 degrees F. Place a large (12- to 14-inch) cast-iron skillet in the oven. Divide the pizza dough into 4 pieces, place on a parchment-lined baking sheet, cover loosely with plastic wrap and bring to room temperature. Pat each of the dough pieces into a 3-inch circle. Combine the sugar and cinnamon in a small bowl; mix to blend. Roll each piece of dough in the cinnamon sugar, then return to the baking sheet to proof, uncovered, for another 15 minutes. Stretch the dough pieces into 5-inch circles. Carefully remove the skillet from the oven, flip it over and brush with oil. Transfer 1 or 2 two of the dough rounds to the skillet bottom; the pan is extremely hot, so be careful. Place the upside-down skillet back in the oven and bake until the dough poofs around the sides and the bottom sets, about 5 minutes. Repeat to par-bake the remaining dough. Meanwhile, in a bowl, plump the raisins in 1/3 cup hot water and the bourbon. Let stand for 10 minutes, then strain, discarding the liquid. Spread each pizza with about 1/4 cup chocolate-almond spread. Sprinkle with some raisins, then dollop with marshmallow cream and sprinkle with crushed cookies. Place the topped pizzas on an oven rack wrapped in aluminum foil; bake until golden and toasted on the top and crispy on the bottom, 5 to 7 minutes. Serve warm. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]

" 67647,"Guido's Artichoko 4 tablespoons olive oil 2 red onions, chopped 3 tablespoons garlic, minced 1 tablespoon Worcestershire sauce 1 tablespoon freshly ground black pepper 1/2 cup white wine 2 teaspoons sea salt 4 fresh artichokes Serving suggestions: mayonnaise or aioli of choice Instructions: Heat oil in a medium stock pot that all 4 artichokes can sit in and not able to roll over. Add onions and cook until translucent, then add garlic. Reduce heat to medium, to keep garlic from burning. Once garlic and onions are cooked, deglaze pot with white wine. Add the remaining ingredients and mix together. Cut stems off artichokes, leaving 3/4-inch on bottom. If tops of artichoke have big thorns remove with scissors. Add artichokes to stock pot insuring that they do not roll over on their sides. Fill stock pot with water with 2 inches of the artichoke out of the water. Boil the mixture, covered for approximately 20 minutes or until a center leaf is removable by tongs. When done remove, let cool briefly and serve with mayonnaise or aioli of choice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 67648,"Banana and Cardamom Creme Brulee 2 cups milk 6 tablespoons sugar 1 teaspoon ground cardamom 4 ripe bananas 4 egg yolks Instructions: Preheat the oven to 300 degrees F. Pour the milk into a medium saucepan and add 1 tablespoon of the sugar, the cardamom and bananas, mashing them a bit into the milk. Turn the heat to medium-high and when it comes to a boil, turn the heat off and cover the pan with a tight-fitting lid. Leave to infuse for 15 to 20 minutes. In a medium bowl, beat the egg yolks with 1 tablespoon of the sugar until thick and pale. Strain the hot milk, and then slowly pour it into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Pour the mixture back into the saucepan and cook over low heat until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Pour the mixture into 4 shallow creme brulee dishes or ramekins, place in a baking pan large enough to accommodate them and pour enough water into the pan to come halfway up the dishes. Bake until set but still slightly jiggly, about 30 minutes. If they aren't done at this point, continue to check them every 5 minutes until they are set. Remove from the water bath and let cool slightly on the counter top. Put them in the refrigerator to finish cooling for about an hour. Sprinkle 1 tablespoon of the sugar evenly on top of each creme brulee. Melt the sugar with a blowtorch, or alternatively place under a broiler until it has caramelized. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 67649,"Ricotta-Spinach Tacos 18 ounces ricotta (preferably fresh), at room temperature 2 tablespoons chopped fresh cilantro 3 cloves garlic, chopped Kosher salt 1 tablespoon vegetable oil 1 white onion, sliced into 1/2-inch-thick rings 2 (4-ounce) cans sliced green cl peppers, drained 2 bunches fresh spinach (about 1 pound), stemmed 1/2 teaspoon ground cumin 8 to 12 corn tortillas Salsa verde, for serving Instructions: Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt. Heat the vegetable oil in a large skillet over high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes. Season with salt; transfer to a bowl and keep warm. Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold. Serve with more salsa. Per serving: Calories 315; Fat 12 g (Saturated 5 g); Cholesterol 29 mg; Sodium 381 mg; Carbohydrate 43 g; Fiber 9 g; Protein 12 g
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 67650,"Pass The Garden Cake 3 red fruit chews 4 sprigs fresh mint
3 orange fruit chews 4 sprigs fresh mint 8 purple fruit chews 2 green fruit chews
6 green fruit chews 3 yellow fruit chews
1 regular marshmallow 1 tablespoon vanilla frosting
1 tablespoon desiccated coconut or finely ground sweetened flake coconut
1 mini marshmallow
1 tube pink decorating icing or writing gel
2 yogurt-covered almonds
1/3 cup blanched sliced almonds 10 to 12 drops yellow food coloring
4 mini chocolate cupcakes with chocolate frosting
4 teaspoons chocolate sprinkles
8 sprigs fresh mint
One 1/2 or 1/4 sheet cake with chocolate frosting, no piping or border One 16-ounce container green frosting
1 1/2 cups ground chocolate sandwich cookies with chocolate filling
Two 13.5-ounce cans vanilla rolled wafer cookies, such as Pirouette Instructions: For the tomatoes: Knead the red fruit chews together in your hands until soft and pliable. Divide into 4 equal pieces and roll into small balls. Use a skewer to make wrinkles in the top and drill a small hole in each. For the carrots: Knead the orange fruit chews in your hands until soft and pliable. Divide into 4 equal pieces and form each piece into a carrot shape. Drill a hole in the top of each with a skewer. For the eggplant: Knead the purple fruit chews together in your hands until soft and pliable. Divide into 4 equal pieces and form each piece into an eggplant shape. Knead the green fruit chews in your hands until soft and pliable. Divide into 4 equal pieces, form each piece into a stem shape and place one on each eggplant. For the lettuce: Knead the green and yellow fruit chews together in your hands until soft, pliable and evenly mixed. Divide into 4 equal pieces. Roll out each piece into a 4-inch-long rope and lightly press to flatten. Roll up each rope to form concentric circles like a head of lettuce, flaring out the outer layer to form leaves. For the bunny butt and feet: Place the regular marshmallow on the end of a skewer and frost it entirely with the frosting. Roll the marshmallow in the coconut to completely coat. Remove from the skewer. Dab a small dollop of the white frosting on the flat side of the regular marshmallow to use as glue, towards the top in the 12-o'clock position. Glue on the mini marshmallow to create a bunny tail. To make bunny feet, use the pink icing to pipe paw pads onto each almond. Dab 2 small dollops of the white frosting on the flat side of the regular marshmallow to use as glue, towards the bottom in the 4- and 8-o'clock positions. Glue on the bunny feet. For the sunflowers: Line a baking sheet with parchment paper. In a small bowl, combine the almonds, yellow food coloring and 1/2 teaspoon water and mix until the almonds are yellow. Spread out on the lined baking sheet to dry. Insert the almond slices into the frosting around the edge of the mini cupcakes in 2 rows to mimic the petals of a sunflower. Carefully sprinkle the center of each cupcake with the chocolate sprinkles to mimic sunflower seeds. For the cake assembly: If using a 1/2 sheet cake, use a toothpick to draw a 12-by-8-inch rectangle in the center of the cake, 1 1/2 inches from the edges. This rectangle will be the dirt garden plot. Cut about 58 of the rolled wafer cookies in half and set aside. If using a 1/4 sheet cake, draw a 10-by-6-1/2-inch rectangle in the center of the cake, 1 inch from the edges, to form the dirt garden plot. Cut about 36 of the rolled wafer cookies in half and set aside. Fill a large resealable plastic bag with the green frosting. Using a toothpick, punch 8 to 10 holes in one of the corners along the bottom of the bag. Squeeze the bag and pipe grass in the border around the garden plot. Carefully spread an even layer of the ground cookies inside the rectangle to create dirt for the garden plot. Using the remaining ground cookies, make 4 evenly spaced long dirt mounds in the plot. Press the rolled wafer cookie halves around the outside of the cake to form a fence. Place the eggplants along one of the dirt mounds. Place the carrots along the second dirt mound and plant some into the dirt. Insert mint sprigs into the top of the carrots to create carrot tops. Place the lettuce heads along the third dirt mound. Place the tomatoes along the fourth with mint sprigs to mimic vines. Place a sunflower mini cupcake in each corner of the garden and place 2 mint sprigs around each to mimic leaves. Place the bunny butt in the garden plot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67651,"Corn on Corn Bread 2 cups all purpose flour 2 cups yellow cornmeal 1 tablespoon baking powder 1 teaspoon salt 3 tablespoons sugar 2 large eggs 2 cups buttermilk or 1 cup yogurt mixed with 1 cup milk 1 cup thawed frozen corn kernels 1/2 cup corn oil Instructions: Preheat oven to 350 degrees. Grease a 13 by 9-inch baking pan. With a whisk combine the flour, cornmeal, baking powder, salt and sugar. Beat eggs with buttermilk and combine with corn and corn oil. Swiftly blend dry ingredients with wet ingredients and transfer to baking pan. Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry. ","[Chardonnay, Riesling, Chenin Blanc, Sauvignon Blanc]" 67652,"Pesto 1 cup basil leaves, carefully stemmed, very firmly packed 2 tablespoons pine nuts 2 teaspoons minced garlic 6 tablespoons Ligurian or ProvenHal olive oil 2 teaspoons freshly-grated Parmesan cheese, firmly packed 2 teaspoons freshly-grated Pecorino Romano cheese, firmly packed Instructions: Wash and dry basil well. In food processor combine basil, pine nuts and garlic; process briefly to a coarse grainy paste. With motor running, add olive oil in a thin stream. Scrape pesto into a bowl (it will still be fairly grainy). Add cheeses and mix well. Adjust seasoning with salt. If pesto is too thick, add some more olive oil; some oil should appear around edges.; ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 67653,"Smoked Chicken Pot Pie with Sweet Potato Crust 1 pound all-purpose flour 1 tablespoon salt 1 teaspoon pepper 2 sticks butter, cut into pieces and chilled 2 eggs 1 cup milk 2 cups sweet potato puree (sweet potatoes roasted, peeled and pureed in food processor) 1 egg mixed with 1 tablespoon water, for egg wash 4 tablespoons unsalted butter 1 medium Spanish onion, finely diced 3 cloves garlic, finely chopped 4 tablespoons all-purpose flour 4 to 5 cups whole milk, heated 3/4 pound cremini mushrooms, quartered and sauteed until golden brown 2 medium turnips, peeled, cut into medium dice, blanched and drained 2 medium carrots, peeled, cut into matchsticks (about 2-inches long by 1/4-inch thick) 12 frozen pearl onions, blanched and drained 1 cup frozen peas, blanched and drained 1 smoked chicken (about 3 pounds) meat shredded, bones discarded Salt and freshly ground black pepper 1/4 cup coarsely chopped flat-leaf parsley Instructions: Preheat the oven to 375 degrees F. In a large bowl combine flour with salt, and pepper. Cut in the butter with a fork or pastry blender until the mixture looks crumbly. In another bowl combine eggs, milk, and sweet potato puree. Add to the flour mixture and stir gently until combined. Don't overmix! Divide dough into quarters. On a lightly floured surface roll each piece into a circle about 1/8-inch thick. Cut the circles to fit the size of the serving bowls. Brush with egg wash and bake on a parchment lined baking sheet until lightly golden brown. Remove from the oven and set aside. Melt the butter in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the flour and cook until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Reduce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin with a little extra milk. Add the mushrooms, turnips, carrots, onions, peas and chicken to the sauce and gently fold to combine and heat through. Season the sauce with salt and pepper and stir in the parsley. Spoon the hot filling into bowls and top with a circle of the baked sweet potato dough. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67654,"Watermelon Punch with Limoncello Shots 1 medium seedless watermelon (about 10 pounds) 2 cups vodka 1 cup lime juice 4 kiwis 1/4 cup limoncello
Instructions: Cut a thin slice off one long side of the watermelon so you can stand it securely on a cutting board. Trim off about the top one-sixth of the watermelon on the opposite long side. Transfer the watermelon to a baking dish or roasting pan (to catch the juice). Carefully press an immersion blender into the flesh of the watermelon and turn on low. Puree the flesh, being careful to keep the head of the immersion blender always immersed in the juice to avoid splattering. Remove and strain the juice. Pour 8 cups of the strained juice back into the watermelon, then pour the rest into an ice cube tray and freeze for serving. Mix the vodka and lime juice into the watermelon. Cover the watermelon with plastic wrap and chill until cold, about 2 hours.
To make the kiwi shot glasses, trim off both rounded ends of the kiwis and carefully peel off the skin using a sharp paring knife. Cut each kiwi in half and carve out the seedy centers with the paring knife, being careful not to cut all the way through. Cover with plastic wrap and refrigerate until ready to serve.
Transfer the watermelon to the table. Depending on the size of your melon, arrange 2 to 4 sets of chopsticks over the top in pairs about 1 inch apart. Arrange the kiwi shot glasses so that 2 kiwi halves are balanced on each pair of chopsticks. Pour the limoncello into the shot glasses, letting some extra pour over into the watermelon. Grab your friends and have everyone beat on the table around the watermelon until the kiwi shot glasses fall into the drink. Serve with the watermelon juice ice cubes.
","[Chardonnay, Sauvignon Blanc, Ros, Prosecco]

" 67655,"Not-Knots Olive oil, for greasing the pan 1/2 recipe Foolproof Pizza Dough, recipe follows 1/2 cup Garlic Butter, recipe follows 2 tablespoons grated Parmesan Vegetable oil, for frying 1 teaspoon instant or active dry yeast 4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus additional for drizzling
3 1/2 sticks salted butter 16 cloves garlic, finely pressed
Coarse sea salt Instructions: Grease a baking sheet with olive oil. Pinch off balls of the dough about 1 inch in diameter and roll into round balls, then place the balls on the oiled baking sheet. Cover and let rise for 2 hours. Meanwhile, combine the garlic butter and Parmesan in a pan and stir together over medium-low heat until melted. Pour into a metal bowl large enough to toss the balls in. Heat a deep pan of vegetable oil to 350 degrees F and fry the balls, stirring them so they cook evenly, until golden, 2 to 3 minutes. Remove the balls from the pan, then put them in the bowl with the Parmesan garlic butter and toss to coat them thoroughly. Serve on top of a salad or as a side dish. Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes. Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass. Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using. Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67656,"Half and Half 6 ounces pale ale or lager 6 ounces stout Instructions: Pour the pale ale into a pint glass. Turn a spoon upside down over the glass and slowly pour the stout over the spoon; this will keep the beers split in the glass, creating an even line between them. Enjoy immediately. ","[IPA, Stout]" 67657,"Chipotle Lamb Chops 2 chipotle cl peppers in adobo sauce, plus 2 tablespoons sauce from the can 1/2 teaspoon ground cumin 1/4 teaspoon dried thyme 8 bone-in lamb shoulder chops (about 2 pounds) Kosher salt 1 tablespoon extra-virgin olive oil 1/2 cup chopped white onion 3 cloves garlic, chopped 1 cup roughly chopped fresh cilantro (leaves and stems) 1 cup roughly chopped fresh cilantro (leaves and stems)
2 bay leaves 1/2 teaspoon ground cinnamon 1 28-ounce can whole plum tomatoes, preferably fire-roasted Instructions: Mince and mash the chiles into a paste with a large knife, then mix with the adobo sauce, cumin and thyme in a small bowl. Season the lamb chops with salt and coat with the cl mixture. Heat the olive oil in a large Dutch oven or wide deep skillet over high heat. Add the lamb chops and cook until browned on both sides and a crust starts to form, 8 to 10 minutes. Stir in the onion and cook until soft, about 4 minutes. Add the garlic, cilantro, bay leaves and cinnamon, and cook until the garlic is soft, about 3 minutes. Add the tomatoes with their juices; use a wooden spoon to break up the tomatoes and scrape up the browned bits from the bottom of the pot. The chops should be barely submerged in liquid; add up to 1/2 cup water, if needed. Cook until the meat is tender and the sauce is slightly thickened, about 20 minutes. Serve the chops with the sauce. ","[Malbec, Syrah, Tempranillo, Garnacha]" 67658,"Giant Cheesecake Stuffed Chocolate Thumbprint Cookies 1 1/4 cups all-purpose flour (see Cook's Note) 1/2 cup unsweetened cocoa powder (not Dutch process) 1/2 teaspoon cornstarch 1/2 teaspoon baking soda 1/2 teaspoon plus 1 pinch kosher salt 1 stick (8 tablespoons) unsalted butter, at room temperature 3/4 cup packed light brown sugar 1/4 cup granulated sugar 1 large egg plus 1 large egg yolk 2 teaspoons pure vanilla extract 6 ounces semisweet chocolate chunks (about 1 cup) 6 ounces white chocolate chips (about 1 cup) 1/2 cup white sanding sugar 6 ounces cream cheese, at room temperature 1/3 cup confectioners' sugar 1/2 teaspoon finely grated lemon zest Instructions: Line 2 baking sheets with parchment. Whisk together the flour, cocoa powder, cornstarch, baking soda and 1/2 teaspoon salt in a medium bowl. Combine the butter, brown sugar and granulated sugar in a large bowl and beat with an electric mixer on high until light and fluffy, 3 to 4 minutes. Reduce the speed to low, add the whole egg and beat until just combined. Add the vanilla and beat until just combined.
Add half the flour mixture and mix on low until combined. Add the remaining flour mixture and mix until just combined. Fold in the chocolate chunks and white chocolate chips. Put the sanding sugar in a shallow bowl or plate.
Scoop eight 1/3 cup-size balls of dough. Working with one at a time, shape each ball into a 1 1/2-inch-tall cylinder, then use your thumb to make a sturdy 1-inch-deep well that is about 1 inch across. Roll the dough in the sanding sugar to completely coat and place on the prepared baking sheets. Repeat with the remaining dough and sanding sugar, spacing out 4 cookies per sheet. Put the baking sheets in the freezer until the cookies are thoroughly chilled, 30 minutes to 1 hour. (If you do not have space in your freezer to accommodate both baking sheets, line a plate with parchment and place the cookie dough onto the plate to chill. Transfer to the prepared sheets once chilled.)
Preheat the oven to 375 degrees F. Just before the cookie dough is completely chilled, add the cream cheese to a medium bowl and beat with an electric mixer on medium speed to soften. Add the confectioners' sugar and beat until smooth, then add the remaining egg yolk, the lemon zest and the remaining pinch of salt and beat on medium speed until completely smooth, light and fluffy, 1 to 2 minutes. Spoon the cheesecake into the well of each cookie so that it comes just up to the top. (Alternatively, you can use a pastry bag or resealable plastic bag to fill the cookies.)
Bake the cookies until the cheesecake is set and the cookies are crispy on top, chewy in the middle and turning darker on the bottom, rotating the pans halfway through, 20 to 24 minutes. Let cool on the baking sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely, about 1 hour.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67659,"Cranberry Sweetheart Tart 2 ounces Brachetto wine 1 ounce VSOP cognac
1 ounce cherry liqueur
1 ounce unsweetened cranberry juice
2 Brandy-Soaked Cranberries, recipe follows, for garnish 1 cup dried cranberries 1/2 cup cognac
1/4 cup honey
Instructions: Add the Brachetto, cognac, cherry liqueur and cranberry juice to a cocktail shaker with ice, shake and strain into a glass. Float the Brandy-Soaked Cranberries on top. Add the cranberries, cognac and honey to a pot, bring to a simmer and simmer for about 5 minutes. Let cool. ","[Brachetto, Cognac, Cherry Liqueur]" 67660,"Old Mac 4 ounces heavy cream 1 teaspoon garlic, minced 12 ounces cooked elbow macaroni Pinch salt Pinch white pepper 2 tablespoons shredded Parmesan cheese Pinch paprika (for color) Instructions: Ladle cream into heated saute pan and add garlic. Reduce cream about 1/3 and add pasta, salt and white pepper. Heat until hot. Put in bowl or plate, top with cheese and paprika. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 67661,"Turkey Reuben 2 tablespoons sliced pickled jalape?os 2 tablespoons Quick Pickles, recipe follows, plus 1 tablespoon Quick Pickle brine 1 cup mayonnaise 1/4 cup ketchup 1 teaspoon Dijon mustard 1/4 teaspoon granulated garlic Kosher salt and freshly ground black pepper 1 to 2 tablespoons unsalted butter, at room temperature 4 slices marble rye 8 ounces thinly sliced turkey pastrami or thin deli-sliced cracked pepper turkey 1 cup sauerkraut, drained 4 slices Swiss cheese Cooked sweet potato fries, or your favorite fries, for serving 2 cups white wine or champagne vinegar 1/4 cup sugar 1 tablespoon yellow mustard seeds 1 tablespoon kosher salt 2 cloves garlic, lightly smashed 1 bay leaf 1 English cucumber, sliced into 1/8-inch-thick rounds 1 tablespoon chopped fresh dill Instructions: For the 18,000 Island dressing: Roughly chop the pickled jalape?os and Quick Pickles and add them to the mayonnaise in a large bowl. Add the ketchup, mustard, granulated garlic, salt and pepper to taste. Stir to combine and set aside. For the reubens: Preheat a griddle over low heat. Butter one side of each piece of bread and place butter-side down on the griddle. Toast until browned. Meanwhile, add the turkey to the griddle in piles to warm. Add the sauerkraut in 2 separate bundles to the same griddle. Spoon a generous amount of dressing on top of the sauerkraut and cover each with 2 slices of Swiss cheese. Cover with a lid or large inverted bowl to warm and allow the cheese to melt, about 30 seconds. Add the Quick Pickle brine to the griddle and cover to allow the cheese to steam and fully melt. Place the sauerkraut on top of the turkey, then remove it to a slice of toasted rye. Top with a second piece of toasted rye. Slice in half on the diagonal and plate the sandwich on top of sweet potato fries to prevent the bottom of the sandwich from steaming, and to catch any drippage. Enjoy warm. Add the vinegar, sugar, mustard seeds, salt, garlic, bay leaf and 1/2 cup water to a saucepan and bring to a simmer. Cook until the sugar has dissolved, then add the cucumbers and dill to a heatproof container and pour over the pickling liquid. Let sit for at least 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67662,"Taj Maholla! Chicken 1 tablespoon canola oil 1/2 cup minced garlic 1/4 cup minced ginger 2 teaspoons chili powder 1 teaspoon turmeric 2 teaspoons Garam Masala, recipe follows 2 tablespoons pomegranate juice 2 pounds skinless, bone-in chicken thighs 1 tablespoon olive oil 1 cup diced red onion 1 teaspoon minced ginger 1 teaspoon minced garlic 3 Roma tomatoes, seeded and chopped 1/2 teaspoon Garam Masala, recipe follows 1/2 teaspoon chili powder 1/2 teaspoon turmeric 1/2 cup heavy cream 2 tablespoons butter 2 teaspoons salt 2 teaspoons freshly ground black pepper 2 tablespoons cumin seeds 2 tablespoons coriander seeds 2 teaspoons black peppercorns 2 whole cardamom seeds, crushed 2 whole cinnamon sticks 4 cloves 1 bay leaf Instructions: Preheat oven to 400 degrees F. In large saute pan, over medium heat, heat oil. Add garlic and ginger and slowly cook until soft, about 3 minutes. Add chili powder, turmeric, Garam Masala and pomegranate juice. Let cool slightly. Rub chicken well with mixture and bake in a shallow baking pan for 25 minutes. Chicken will be three-quarters of the way cooked. When chicken is cool to the touch, remove bones and shred meat into 1/2-inch pieces. Set aside. Meanwhile to make Butter Sauce: In a large skillet, heat olive oil over medium high heat. Saute onions, ginger and garlic until light brown, about 4 minutes. Add tomatoes and continue sauteing until tomatoes begin to fall apart, about 5 minutes. Add spices and continue to cook 5 minutes. Transfer to a blender and puree until smooth. Return puree back to pan and add cream and butter. Bring to a simmer and reduce for 5 minutes. Add shredded chicken and saute for 6 minutes more until chicken is cooked through. Add salt and pepper, to taste. Serve with basmati rice, if desired. In a small saute pan, over medium-high heat, lightly toast spices beginning with cumin and coriander. Toast until fragrant, about 1 minute. Add peppercorns and cardamom and continue to toast another minute. Add cinnamon, cloves, and bay leaf and toast another minute. In a spice grinder, grind to a fine powder. Keep spice blend stored in a tightly seared container for up to 4 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67663,"Crunchy Mexican Pizza 1 lb ground beef 1 can (4 oz) ORTEGA fire roasted diced green chiles 1/2 cup ORTEGA original medium salsa (any variety) 1/8 cup ORTEGA thick & smooth taco sauce (any variety) 4 fully baked pizza crusts (8-inch) 1 can (16 oz) ORTEGA refried beans 1 package (8 oz) Mexican blend shredded cheese Shredded lettuce Finely chopped tomatoes 1/2 box (12 count) ORTEGA yellow corn taco shells or whole grain corn taco shells, each shell broken into pieces 1 package ORTEGA 40% less sodium taco seasoning mix Sour cream (16 oz) Instructions: Preheat oven to 400 degrees F. Cover a baking sheet with foil. In a large skillet over medium heat, brown ground beef. Stir in salsa, juice from chiles and taco sauce, and simmer for 5 minutes. Lay pizza crusts on prepared baking sheet. Spread beans over pizza crusts. Spread seasoned ground beef over beans. Cover with cheese. Bake for 10 to 12 minutes or until cheese is melted. Remove from oven and top with lettuce, tomato, and taco shell pieces. Mix half a packet of taco seasoning into sour cream and top pizzas. Serve hot. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 67664,"Farm-Style Chicken and Drop Dumplings Two 3-pound chickens, each cut into 6 pieces and backbones reserved 1/2 cup (1 stick) unsalted butter
6 medium carrots, chopped into 1-inch pieces
6 cloves garlic, thinly sliced
4 stalks celery, chopped into 1-inch pieces
2 large leeks, white part only, chopped into 1/2-inch pieces and soaked in cold water to remove grit 2 medium yellow onions, chopped into 1/2-inch pieces
1 tablespoon poultry seasoning 1/2 cup all-purpose flour
2 1/2 cups flour 3/4 cup milk, plus more if needed
2 tablespoons butter 1 tablespoon baking powder
2 teaspoons salt
2 large eggs
1/4 cup chopped fresh parsley
Instructions: For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes. Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm. In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour. Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer. For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet. Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67665,"Pulled Pork Arepas 1/3 cup mayonnaise 1 tablespoon yellow mustard Juice of 1 lime 16 pickled jalapeno slices, plus 2 tablespoons brine Kosher salt and freshly ground black pepper 1 1/2 cups thinly sliced green cabbage 1 1/2 cups thinly sliced red cabbage 1/2 cup fresh cilantro leaves, chopped 3 scallions, thinly sliced 2 cups pre-cooked white cornmeal, such as P.A.N. 4 ounces part-skim mozzarella, sliced 1/4-inch thick and cut into eight 2 1/2-inch squares 1/4 cup vegetable oil 8 ounces warm pulled pork Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Whisk together the mayonnaise, mustard, lime juice, jalapeno brine, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the cabbages, cilantro and scallions and toss. Let sit for 15 minutes. Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the cornmeal to the water, using your fingers to stir and combine, until a soft and moist dough forms. Divide the dough into 8 balls and pat each into a patty about 5 inches wide and 1/4-inch-thick. Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3 1/2 inches wide and 3/4 inch thick. Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties until golden brown, about 5 minutes per side; make sure the oil is hot for each batch. Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes. When the arepas are cool enough to handle, use a thin serrated knife to slice a third of the way through each. Then use the knife tip to cut open the center of each to form a pocket, taking care to keep the sides intact. Wipe down the knife between cuts to remove any sticky cornmeal. Stuff each arepa with some pulled pork, jalapenos and coleslaw. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 67666,"Cinnamon Spice Cake with Fig Buttercream, White Chocolate Ganache and Buttermilk Caramel 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for buttering the pans 1 cup shortening
1 cup lightly packed dark brown sugar 1 cup granulated sugar
4 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup (1 stick) unsalted butter, at room temperature 1 pound confectioners' sugar
3 tablespoons fig butter (see Cook's Note) 2 to 3 teaspoons buttermilk, optional, for thinning the frosting if needed 1 1/2 cups granulated sugar 3/4 cup buttermilk
1/2 cup (1 stick) unsalted butter 2 tablespoons corn syrup
1 teaspoon baking soda
1 teaspoon vanilla
24 ounces good-quality white chocolate, chopped or chips 1 cup heavy cream
Instructions: For the cinnamon spice cake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and lightly butter. In the bowl of a stand mixer, beat the butter, shortening, brown sugar and granulated sugar together until smooth. Beat in the eggs 1 at a time until smooth and light. Stir together the buttermilk and vanilla in a separate small bowl. Sift together the flour, cinnamon, baking powder, baking soda, nutmeg and allspice in a large bowl. Alternately add the flour mixture and buttermilk mixture in thirds to the mixer bowl, blending well after each addition. Pour the batter into the prepared pans and bake until a cake tester inserted in the center of the cakes comes out clean, about 35 minutes. Cool about 5 minutes, then turn out onto a cooling rack to cool completely, about 10 minutes. For the fig buttercream: In a clean bowl of a stand mixer, cream the butter until smooth. Add the confectioners' sugar and beat until incorporated. Mix in the fig butter. Add the buttermilk if needed to thin to a spreading consistency. For the buttermilk caramel: Combine the granulated sugar, buttermilk, butter, corn syrup and baking soda in a LARGE pot. Do not use a saucepan; it may boil over. Bring the ingredients to a boil and reduce the heat to low but still bubbling. Cook, stirring very frequently, until golden brown, 8 to 9 minutes. Remove from the heat and add the vanilla. Let cool. For the white chocolate ganache: Put the white chocolate in a heatproof bowl. Heat the cream in a saucepan until just simmering. Pour the cream over the chocolate and let stand for 5 minutes. Stir until smooth and melted. Refrigerate until cooled completely, about 20 minutes. Transfer the ganache to a clean bowl of a stand mixer fitted with the whisk attachment and whip until smooth. To assemble the cake: Slice each cake layer in half horizontally. Place a layer on a plate or cake stand and cover with fig buttercream. Repeat with 2 more layers and the buttercream. Put the final cake layer on top, then frost the top and sides with the white chocolate ganache. Pour the buttermilk caramel over the top of the cake to drizzle down. Serve with more caramel sauce if desired. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 67667,"Spooky Salad 4 to 6 cups mixed greens 1/2 cup sliced black olives
6 cherry tomatoes, halved
1/2 cup hummus
1 cup small mozzarella balls
1/2 cup sliced pimento-stuffed green olives
1 cup baby carrots
1/4 cup sliced almonds
1/2 cup ketchup 1/2 cup red wine vinegar
1/4 cup honey
1 teaspoon paprika
1 teaspoon Worcestershire sauce 1 cup canola oil
Kosher salt and freshly ground black pepper
Instructions: For the salad: Put the mixed greens in a salad bowl. Prepare your eyeballs: Affix a black olive slice to the cut side of each tomato half with a drop of hummus. Affix a green olive and pimiento slice to each mozzarella ball with hummus. To make fingers, affix 1 almond slice to the end of each baby carrot with hummus. For the blood dressing: Whisk together the ketchup, vinegar, honey, paprika and Worcestershire in a bowl. Stream in the oil while whisking, and then adjust for salt and pepper. Toss the dressing with the lettuce and then scatter all of the body parts on top so they peek out. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67668,"Jasmine Tea Souffles 1/2 cup jasmine tea leaves 1/4 cup oolong tea leaves 3 cups heavy cream 1 cup milk 2 vanilla beans, preferably Tahitian, split lengthwise and scraped 1/2 cup pure honey 10 eggs, separated 1/2 cup cornstarch 1/2 cup granulated sugar Confectioners sugar Lemon grass ice cream Instructions: Heat the oven to 375 degrees. Butter 6 (4 to 5-inch) ramekins and sprinkle lightly with sugar to coat. In a medium nonreactive saucepan, combine the teas, cream, milk, and vanilla beans and heat over low heat. Simmer to flavor, about 20 minutes. Remove from the heat and allow to steep for an hour or so. Strain the mixture, return it to the saucepan, and add the honey. Scald over medium heat. Meanwhile, in a nonreactive bowl, combine the egg yolks, cornstarch, and 1/4 cup of the granulated sugar and mix well. Add a ladleful of the tea mixture to the yolks, stir to temper, and stir the mixture back into the saucepan. Cook, whisking constantly, until the mixture thickens to the consistency of thick custard, 6 to 8 minutes. Transfer to a shallow baking pan, cover the surface of the mixture with plastic film, and refrigerate to cool. The mixture can be held overnight. Place a heavy cookie sheet in the oven. Using a mixer, beat the egg whites at low speed with 1 tablespoon of the sugar until soft peaks form. Add the remaining 3 tablespoons of sugar, increase the speed to high, and whip the egg whites in 2 (3-second) burst. Transfer the cooled tea mixture to a large nonreactive bowl and whisk until smooth. You should have an equal volume of the tea mixture and the egg whites; if not, discard enough of whichever is in excess to make the quantities equal. Add the whites to the tea mixture and, using a spatual, fold until completely blended. Fill the ramekins to the top with the mixture and tap them on a work surface to disperse any air bubbles. Wipe away any mixture that spatters on the sides of the molds. Place the ramekins on the heated sheet and bake until the sides of the souffles, which have risen above the edges of the ramekins, are golden brown, about 12 minutes. After 6 minutes check to make sure that the souffles have not adhered to the sides of the ramekins, which will cause uneven rising; use the tip of a sharp paring knife to free any stuck portions Sprinkle the souffles with the confectioners' sugar and serve. Scoop the ice cream into the souffles at table. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67669,"Grain Stuffing with Sausage 3/4 cup farro, rinsed 3/4 cup rye berries, rinsed 5 cups low-sodium chicken broth 5 sprigs thyme, plus 1 tablespoon chopped leaves 2 bay leaves 3/4 cup millet, rinsed 1 medium-large celery root, peeled and cut into 1/2-inch cubes 3 red onions, cut into 1/2-inch pieces 4 sweet potatoes, peeled and cut into 1/2-inch pieces 3 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh sage Kosher salt and freshly ground pepper 4 tablespoons unsalted butter, plus more for the baking dish 1 pound turkey or chicken sausage, casings removed, meat crumbled 1 cup shredded whole-milk mozzarella cheese (about 4 ounces) 1/2 cup grated parmesan cheese Instructions: Combine the farro, rye berries, 4 cups chicken broth, 2 cups water, the thyme sprigs and bay leaves in a large pot. Bring to a boil, then reduce the heat and simmer until the grains are almost tender, 20 minutes. Stir in the millet. Cook, stirring occasionally, until some of the millet grains have burst, 15 minutes. Drain in a fine-mesh sieve; discard the thyme and bay leaves. Spread the grains on a parchment-lined baking sheet and let cool at least 1 hour. Transfer to a large bowl. Meanwhile, position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the celery root, red onions, sweet potatoes, olive oil, sage, 2 teaspoons salt and a few grinds of pepper in a large bowl. Spread out on 2 rimmed baking sheets. Roast, stirring and rotating the pans halfway through, until browned and tender, 40 to 50 minutes. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the sausage; cook, breaking it up, until browned, 8 to 10 minutes. Add the chopped thyme; cook 1 minute. Add the remaining 1 cup chicken broth, bring to a boil and cook until reduced by half, about 5 minutes. Butter a shallow 3-quart baking dish. Stir the sausage mixture, roasted vegetables, mozzarella and parmesan into the grains; season with salt and pepper. Spread in the prepared baking dish and dot with the remaining 2 tablespoons butter. Bake until golden and warmed through, 20 to 30 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67670,"Red Wine Poached Anjou Pears Stuffed with Mascarpone 1/2 cup mascarpone, room temperature 1/4 cup toasted, crushed pistachios Mint leaves, for garnish creme anglaise, optional for garnish 2 bottles, 750 ml each, Zinfandel 4 teaspoons whole black peppercorns 1 vanilla bean, split and scraped 2 tablespoons orange zest, plus more for garnish 6 cardamom pods 1 1/2 cups granulated sugar 4 ripe pears, such as Anjou or Bartlett, peeled Instructions: Place the wine, peppercorns, vanilla beans, zest, cardamom and sugar in a 2 1/2-quart saucepan and cook over medium-high heat, stirring occasionally, until the sugar is dissolved. Bring the saucepan to a boil then reduce to a gentle simmer. Place the pears in the saucepan and cook for about 30 to 45 minutes, or until the pears are tender. Remove the pears from the poaching liquid and set aside on a plate. Allow them to cool completely. While the pears are cooling, strain the poaching liquid and discard solids. Return the liquid to the pan, increase the heat to medium-high and reduce the poaching liquid to a syrup, about 5 to 10 minutes. You should have about 1/2 cup syrup. Set aside. When the pears are cool enough to handle, remove the inner core using a melon baller. Stuff each pear with 2 tablespoons of the mascarpone. To serve, pour about 2 tablespoons of the poaching syrup on a chilled appetizer plate with a pear in the center. Sprinkle toasted pistachios around the plate and garnish with mint leaves and orange zest. Drizzle with creme anglaise, if desired. ","[Zinfandel, Pinot Noir, Barolo, Tempranillo]" 67671,"Lime Meringue Tart 1 1/4 cups all-purpose flour 1/2 cup, plus 3 tablespoons sugar Kosher salt 6 tablespoons (3/4 stick) cold unsalted butter, diced 2 tablespoons cold vegetable shortening, (recommended: Crisco) 1/4 cup ice water 4 extra-large egg whites, at room temperature 1/4 teaspoon cream of tartar Lime Filling, recipe follows 1/4 pound (1 stick) unsalted butter, at room temperature 1 1/2 cups sugar 4 extra-large eggs 1/4 cup finely grated lime zest (6 to 8 limes) 1/2 cup freshly squeezed lime juice 1/8 teaspoon kosher salt Instructions: Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and Crisco and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes. Meanwhile, preheat the oven to 375 degrees F. Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool. Raise the oven temperature to 425 degrees F. For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes. Immediately spread the lime filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs, one at a time, and then add the lime zest, lime juice, and salt. Don't worry; it will look curdled. Pour the mixture into a small saucepan and cook over medium-low heat for 6 to 8 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for a minute or two, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl, cover with plastic wrap and chill. Yield: 3 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 67672,"Potato Ravioli with Crayfish 2 pounds potatoes 4 tablespoons butter 1 large onion 2 ounces Parmesan 2 ounces parsley 1 teaspoon nutmeg Salt and pepper Fresh pasta dough sheets 1 egg white 1 tablespoon olive oil 2 garlic cloves 1 pound shrimp or crawfish 1/2 cup Cognac 1 cup heavy cream 1 cup fish stock
1/2 cup chopped parsley 1 cup grated Parmesan Instructions: Begin by boiling whole potatoes, and cook until fork tender. Once potatoes have cooked, peel and mash with the butter, onion, Parmesan, parsley, nutmeg, salt and pepper. Once all of these ingredients have been mixed, the ravioli is ready to be made. Place a tablespoon of potato mixture onto pasta dough, approximately 2-inches apart. Brush dough with egg white, and cover with another layer of pasta dough. Using a cookie cutter, press down over each potato ravioli, and cut out the shapes. Once all ravioli's are cut out, set aside. To make the sauce, heat a large skillet. Add the garlic for a few seconds, and remove. Add the crayfish to the skillet and saute for a minute. Add the cognac and flambe crayfish. Add the ravioli, cream, and fish stock, and cook for 5 minutes.
To serve ravioli, plate in large bowl or dish, and sprinkle with chopped parsley, Parmesan, salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 67673,"Fruit Fondue 2 to 3 cups fresh berries or 2 (10-ounce) packages frozen berries, for serving 2 tablespoons cornstarch 4 tablespoons liqueur of choice, or water A variety of fruits (apples, pears, melons, figs, strawberries, cut into bite-sized pieces Pound cake, angel food cake, small cookies, etc., for serving. Instructions: Puree the berries in a blender or food processor. In a small bowl, dissolve the cornstarch in the liqueur or water. Place the pureed berries and the cornstarch mixture in a small saucepan and heat over medium heat, stirring frequently, until the mixture thickens slightly and the milky color has disappeared. Pour into a serving bowl or fondue pot. Serve with fondue forks or metal or wooden skewers so that diners can dip their choice of fruit or cake into the sauce. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 67674,"Phony Spumoni 2 8-ounce logs goat cheese 1 peeled cooked beet (jarred, canned or vacuum-packed) 2 tablespoons horseradish, drained Kosher salt and freshly ground pepper 3/4 cup chopped mixed fresh herbs (such as dill, parsley, chives and/or tarragon) 1 small clove garlic, chopped 11/2 cups grated sharp yellow cheddar cheese (about6 ounces) 1/4 cup chopped pimentos 1/4 cup cream cheese (about 2 ounces) 2 tablespoons mayonnaise 1 scallion, chopped 2 to 3 dashes hot sauce Crackers, for serving Instructions: Combine 1 goat cheese log, the beet and horseradish in a food processor and puree until smooth. Transfer to a bowl and season with salt and pepper; cover and refrigerate. Wipe out the food processor and add the remaining goat cheese log, the herbs and garlic; puree until smooth. Transfer to a bowl and season with salt and pepper; cover and refrigerate. Wipe out the food processor again and add the cheddar, pimentos, cream cheese, mayonnaise, scallion and hot sauce; puree until smooth. Line a 1-quart bowl with plastic wrap, leaving an overhang. Spread the beet-cheese mixture in the bottom of the bowl; press gently with plastic wrap to smooth it into an even layer. Spread the herbed cheese mixture on top, then the pimento cheese mixture, pressing each layer with plastic wrap until smooth and even. Cover with plastic wrap and refrigerate until firm, at least 1 hour. Uncover and invert onto a platter; discard the plastic wrap. Serve with crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 67675,"Crepes Suzette 1 1/2 cups all-purpose flour Pinch salt 3 eggs 1/2 cup sugar 2 cups milk 1 tablespoon orange liqueur (recommended: Grand Marnier) 1 teaspoon vanilla extract 1 tablespoon orange zest 1/2 cup clarified butter 1 1/2 cups freshly squeezed orange juice 2 tablespoons sugar 2 teaspoons grated orange zest 2 tablespoons orange liqueur (recommended: Grand Marnier) 3 oranges, peeled and sectioned Vanilla ice cream, for serving Instructions: Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes. Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter. In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside. Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 67676,"Brioche French Toast 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons sugar 4 tablespoons butter 4 eggs 1/4 cup milk 1/2 teaspoon vanilla extract 8 slices challah, brioche, or white bread 1/2 cup maple syrup, warmed Instructions: In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly. In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67677,"Coq au Vin 1 (4 to 5 pound) chicken 8 cups Burgundy wine 2 large onions, quartered 3 medium carrots, quartered 2 garlic cloves 1 (3 inch) strip country bacon (about 1 ounce) divided 1 bouquet garni (1 sprig thyme, 1 sprig parsley, 1 bay leaf, 1 celery stalk tied in a cheesecloth) 2 tablespoons vegetable oil 1 tablespoon cognac Salt and pepper 2 tablespoons pork blood (or 2 tablespoons cornstarch) 1 pound button mushrooms, quartered 1 pint pearl onions, blanched and peeled 8 slices baguettes, for croutons 4 cloves garlic 2 tablespoons olive oil Instructions: Place chicken, wine, vegetables, garlic, half of the bacon and bouquet garni in a large bowl. Cover and marinate in refrigerator overnight. Remove chicken from marinade, being sure to reserve the marinade for later use. Pat dry the chicken with a towel, and in a casserole dish or heavy bottomed pot, heat oil and sear chicken until golden brown. Next add bacon from marinade to chicken and cook until just brown. Discard the bouquet garni and vegetables from the marinade and strain. Add the cognac to the chicken and flambe, and then add the marinade. Simmer until the chicken is tender, about 45 minutes to 1 hour. With a ladle or spoon, remove all excess fat from the sauce. Next thicken the sauce. If using blood, do not boil, but simmer gently. If using cornstarch, first mix it with water and create a slurry, add it to the sauce and bring to a boil. In a separate pan, saute mushrooms and onions in bacon or duck fat until brown. Julienne remaining half of the bacon and sear until brown. Make croutons: toast 8 slices of baguette, rub with garlic and drizzle with olive oil. To serve, heat chicken and vegetables in sauce. Garnish with mushrooms, onions, bacon, and garlic. ","[Chardonnay, Pinot Gris, Riesling, Barolo]" 67678,"Easy-Brine Chicken Breasts with Sicilian Glaze and Puttanesca-Style Panzanella 2 tablespoons EVOO 4 cloves garlic, finely chopped 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped 1 Fresno or Italian cherry cl pepper, finely chopped 1/2 cup Marsala wine, sherry or spicy red wine 1 blood orange or organic navel orange 1/2 cup chicken stock 1/3 cup honey 3 to 4 tablespoons grated red onion 2 tablespoons kosher or fine sea salt 4 cloves garlic, finely chopped A few sprigs fresh rosemary 1 lemon, sliced 4 pieces skinless, boneless chicken breasts (about 2 pounds) EVOO, for brushing Puttanesca-Style Panzanella, for serving, recipe follows 2 pounds plum tomatoes, coarsely chopped 1 cup fresh flat-leaf parsley leaves 1 medium red onion (you can use the rest of the onion you grated for the brine, recipe above), chopped 1 red bell pepper, seeded and chopped About 1/3 cup EVOO 2 tablespoons red wine vinegar 2 teaspoons anchovy paste 2 cloves garlic, finely chopped or grated 1 Fresno or Italian red cherry cl pepper, finely chopped 1 lemon 1/2 loaf peasant bread 3/4 cup oil-cured black olives, pitted and chopped Instructions: For the glaze: Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, rosemary and cl pepper, and stir for a few minutes. Add the wine and cook until reduced to 3 to 4 tablespoons, about 2 minutes. Peel the zest from the orange in strips and add to the pot. Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes. Let cool. For the brine: Put the onion, salt, garlic, rosemary, lemons and 4 cups water in a large resealable plastic bag. Add the chicken and refrigerate for up to 2 days. Heat a grill pan, griddle or cast-iron skillet over medium-high heat. Remove the chicken from the brine and pat dry. Drizzle or brush the chicken with EVOO, then cook, turning occasionally, until the chicken is cooked through, 12 to 15 minutes. Meanwhile, gently warm the glaze. Baste the chicken with the glaze during the last 5 minutes of cooking. Serve the chicken with the Puttanesca-Style Panzanella. Cook's Note: Make 6 pieces of chicken breast and you'll have extra meat to slice for sandwiches or chicken salad the next day. Combine the tomatoes, parsley, onions and bell peppers. Whisk together the EVOO, vinegar, anchovy paste, garlic, cl pepper and lemon juice in a bowl. Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve. Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 67679,"TBL Panzanella 4 cups French bread cut into 1-inch cubes and dried overnight 6 slices bacon, cooked, chopped, drippings reserved 2 cups halved grape tomatoes 2 tablespoons oil, for searing 2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes 2 cups chopped romaine lettuce 1/4 cup red wine vinegar 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil 1 tablespoon chiffonade mint 1 tablespoon chiffonade basil Instructions: Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside. Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified. Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 67680,"Mustard Green Gratin 1 pound stemmed mustard greens 1 tablespoon unsalted butter, plus extra for baking dish 3 whole eggs, beaten 10 ounces ricotta cheese 2 ounces grated Parmesan (approximately 1/2 cup) 1/2 teaspoon kosher salt, plus extra for garlic and mushrooms 1/4 teaspoon freshly ground black pepper 2 cloves garlic, minced 12 ounces mushrooms, sliced 1 cup crushed round butter crackers Instructions: Preheat the oven to 375 degrees F. Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 pound finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.) After washing the greens, place them in a salad spinner to thoroughly dry them. Butter a 9 by 11-inch or 2 1/2-quart baking dish and set aside. In a large mixing bowl whisk together the eggs, ricotta, Parmesan, salt, and pepper. Set aside. In a large, 13 by 11-inch roasting pan set over 2 burners on medium heat, melt the butter in 1 corner of the pan. Add the garlic, mushrooms, and a pinch of salt and cook until the mushrooms give up their liquid, approximately 5 to 6 minutes. Add the greens and cook until they are wilted, approximately 3 to 4 minutes. The greens will reduce to less than 1/4 of their original volume and begin to look like thawed, frozen spinach. Remove the pan from the heat. Add the greens to the egg and cheese mixture and stir to thoroughly combine. Pour into the prepared baking dish, top with the crackers, place on the middle rack of the oven and bake for 35 to 40 minutes. Allow to cool for 5 minutes and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67681,"Aluminum Foil-Shaped Holiday Cupcakes One 15.25-ounce box yellow cake mix, plus required ingredients 2 sticks (1 cup) unsalted butter, at room temperature One 16-ounce package confectioners\u2019 sugar 2 teaspoons pure vanilla extract Pinch kosher salt 1 to 2 tablespoons milk Brown, red and yellow gel food coloring 14 brown, 6 red, 2 green and 2 orange mini candy-coated chocolates, such as mini M&M\u2019s 2 red candy-coated chocolates, such as M&M\u2019s 3 thin pretzels White sugar pearl sprinkles White sparkling sugar Instructions: Preheat the oven to 350 degrees F and line two 6-cup jumbo muffin pans with cupcake liners. Cut some aluminum foil into fifty 1-by 2-inch rectangles; roll each into a small ball. Cut more foil into four 2-by-4-inch rectangles; fold each into a 1-inch square. Set aside. Prepare the cake mix according to the package directions and divide the batter in the prepared muffin pans (about 1/3 cup batter in each liner). Tuck the foil balls between the liner and cup in one muffin pan to make each shape for the cupcake using the following clock configurations: Reindeer: 1 foil ball at 12 o\u2019clock, then 1 foil ball each at 2 and 10 o\u2019clock, to shape the ears. Gingerbread man: 1 foil ball each at 1, 4, 6, 8 and 11 o\u2019clock, to shape the head, arms and legs. Mitten: 1 foil ball on each side of 3 o\u2019clock to shape the thumb, then a 3rd foil ball at 7 o\u2019clock to complete shaping the cuff. Snowman: 1 foil ball each at 2, 4, 8 and 10 o\u2019clock, to shape the head, torso and base. Slide 1 of the foil squares on each side of the torso to press it in slightly. Angel: 1 foil ball each at 1, 4, 8 and 11 o\u2019clock, to shape the head, wings and skirt. Snowflake: 1 foil ball each at 1, 3, 5, 7, 9 and 11 o\u2019clock. Repeat shaping the cupcakes in the second muffin pan. Bake until golden brown and the cupcakes spring back when lightly pressed, 21 to 24 minutes. Let cool 15 minutes in the pan, then transfer to a wire rack to cool completely. For the frosting: Meanwhile, mix the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually add the confectioners\u2019 sugar, mixing on low speed, until fully incorporated. Add the vanilla extract and salt, increase the speed to medium high and mix until smooth, fluffy and lightened in color, about 3 minutes. Adjust the consistency with milk as needed. Transfer 3/4 cup of the frosting to a small bowl and tint with the brown food coloring for the reindeer and gingerbread men; 1/2 cup of the remaining frosting to a second small bowl and tint red for the mittens; and 1/3 cup of the remaining frosting to a third small bowl and tint yellow for the angel wings and halos. Combine 2 tablespoons of the remaining white frosting with 1 tablespoon each of the brown, red and yellow frosting in a small bowl, adjusting the color as desired, for the angels\u2019 skin tone. Transfer each color of frosting to its own piping bag and fit with a tip as follows: Brown frosting: large round tip (such as 805) Red frosting: small fluted tip (such as 821) Yellow frosting: small fluted tip (such as 15) Skin-tone frosting: small round tip (such as 801) 1/2 cup of the white frosting: large round tip (such as 806) Remaining white frosting: small round tip (such as 5) For decorating each pair of cupcake shapes: Reindeer: Following the shape of the cupcake, pipe the brown frosting in 1 large mound for the center of the face and 2 smaller mounds for the cheeks. Pipe 2 brown ears. Pipe the white frosting with the larger tip in 2 large mounds between the cheeks, creating a snout. Pipe 2 smaller mounds above the snout for the eyes. Place 2 brown mini candy-coated chocolates in the center of the eyes for pupils, 2 red mini candy-coated chocolates each set on its edge to create the center of the ears, and 1 red (full-size) candy-coated chocolate in the center of the snout for the nose. Carefully break apart a pretzel to create 2 antlers and insert them next to the ears. Repeat with the second reindeer. Gingerbread men: Following the shape of the cupcake, pipe the brown frosting in 6 large mounds for the head, limbs and body. Use an offset spatula to smooth the surface (you may need to carefully clean up the sides). Pipe the white frosting with the smaller tip to outline the gingerbread man just inside the perimeter of the brown frosting, then pipe eyes, a smile and a zig-zag cuff for each limb. Place 2 red or green mini candy-coated chocolates in the center of the body to make a column of buttons. Repeat with the second gingerbread man. Mittens: Following the shape of the cupcake, pipe the red frosting in a basketweave pattern across the top of the mitten, leaving the cuff empty. Pipe the white frosting with the smaller tip in lines across the cuff, then in a dashed line to outline the mitten. Decorate with some white sugar pearl sprinkles. Repeat with the second mitten. Snowmen: Following the shape of the cupcake, pipe the white frosting in 3 large mounds to create the body of a snowman. Place 3 brown mini candy-coated chocolates in the center of the body, to create a column of buttons and 2 more on the head for the eyes. Set an orange mini candy-coated chocolate on its edge between the eyes to create a carrot nose. Carefully break apart a pretzel to create 2 arms and press them into the sides of the torso. Repeat with the second snowman. Angels: Following the shape of the cupcake, pipe the yellow frosting in small downward swipes, across in rows, to create feathers for the two wings. Pipe the white frosting with the smaller tip in vertical lines to create a skirt, then three rows of small mounds to make the torso. Pipe a line, separating the two, to create a waistband. Pipe 1 line down from each shoulder to create arms. Pipe the skin-tone frosting in a mound for the head, then 2 smaller mounds for the hands. Pipe the yellow frosting in a ring over the head for the halo. Repeat with the second angel. Snowflakes: Following the shape of the cupcake, pipe the white frosting with the smaller tip in double lines to draw an asterisk in the center. Pipe a small downward arrow on each pair of lines, then between the pairs of lines to connect them in a snowflake pattern. Pipe small dots to decorate the empty space and top with white sparkling sugar. Repeat with the second snowflake. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67682,"Lemon and Chive Risotto 8 sprigs fresh thyme Zest of 3 lemons, removed with a vegetable peeler
3 large rinds Parmesan cheese
1 bay leaf
4 tablespoons olive oil 1 shallot, chopped
1 1/2 cups Arborio rice
1 1/2 teaspoons kosher salt
1 cup dry white wine
1/4 cup chopped chives
1 cup freshly grated Parmesan cheese, optional
Instructions: For the lemon Parmesan broth: Add the thyme, lemon zest, Parmesan rinds and bay leaf to a medium sauce pan. Cover the mixture with 5 cups water. Place over medium heat and bring to a simmer. Simmer for 20 minutes, skimming the surface as needed. Strain, discarding the solids and reserving the liquid. For the risotto: Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and the shallot and cook until the shallot is soft and fragrant, about 2 minutes. Add the rice and toast, stirring often to coat the rice in the flavored oil, for 2 more minutes. Season with the salt, deglaze with the white wine and cook, stirring often, until the wine is almost entirely absorbed. Add 1 cup of the lemon Parmesan broth and cook, stirring constantly, until the liquid is nearly absorbed. Continue to cook, adding more broth by the cup and stirring often, until the rice is just tender and the mixture is creamy, about 25 minutes total. Finish with the remaining 2 tablespoons olive oil, the chives and grated Parmesan, if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 67683,"Sake Steamed Skate Wing with Napa Cabbage 2 tablespoons lemon juice 2 tablespoons mirin 4 tablespoons rice vinegar 3 tablespoons soy sauce 1/4 lemon, zested 1/4 teaspoon white soy sauce 1/2 teaspoon yuzu juice 1 teaspoon grapeseed oil 2 quarts water 1 cup sake 1 sheet dashi kombu (about 8 by 4-inches) 4 (3 by 3 by 1/2-inch thick) filleted skate wings, skin removed and boned 1 teaspoon grapeseed oil 4 cups Napa cabbage, leaves cut into 1-inch squares, loosely packed 1/4 teaspoon chopped garlic Salt Pepper 1/3 cup chervil sprigs 1/3 cup micro shiso leaves 1/3 cup Daikon sprouts, roots removed, cut into 1 1/2-inch long shoots 1/4 teaspoon Japanese sesame seeds Instructions: Ponzu: Combine all of the ingredients in a small, non-reactive saucepan. Bring to a boil. Remove from the heat, strain and discard zest. Keep warm. Yuzu Vinaigrette: Whisk all of the ingredients together in a small mixing bowl and set aside. Steaming Liquid: Place all of the ingredients in a large saucepan (large enough to keep the dashi kombu flat.) Bring to a boil over medium heat. Remove from the heat and set aside for 30 minutes. Remove the kombu and reserve both the liquid and the kombu. Put the steaming liquid in the bottom of your steamer and bring to a boil. Cut the kombu in half. Place 1 sheet of the kombu on the perforated pan of your steamer. Arrange the skate wingson the kombu. Cover with the other piece of the kombu. Set the perforated pan over the boiling liquid, and cover with a lid. Steam for 4 or 5 minutes over high heat. Meanwhile, cook the cabbage. Heat the oil in a sautepan, add the cabbage, and stir-fry until the edges of the cabbage just start to brown. Add the garlic and stir-fry for about 10 seconds. Remove from the heat and lightly season with salt and pepper. Divide the cabbage among 4 large, hot serving bowls. Place a skate wing on each cabbage mound. Spoon the Ponzu over the skate. Toss the garnish greens together and then mound them on top of the skate. Sprinkle with the Yuzu vinaigrette and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 67684,"Key Lime Pie 1 to 11/2 cups Graham cracker crumbs 1/2 cups sugar 6 tablespoons melted butter 4 eggs 1 cup sugar 3/4 cup key lime juice 1/2 cup butter (cut up) 1 teaspoon gelatin (softened) 1 key lime, zested Instructions: For the crust, combine crumbs and sugar; mix in melted butter. Press into a pie pan. Refrigerate until chilled. For the filling, mix eggs, sugar and juice. Add butter. Cook over boiling water until thick, stirring frequently. Add softened gelatin and zest. Cool slightly, pour into shell. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67685,"Roasted Tomato Soup Recipe 2 tablespoons light olive oil 2 onions, diced 3 stalks celery, diced 2 carrots, diced 5 garlic cloves, whole 10 tomatoes, whole 1/2 head cauliflower, diced 1 (16-ounce) can crushed tomatoes 2 teaspoons dried basil 2 cups water 1 cups heavy cream 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 pinch sugar Instructions: Heat the olive oil in a soup pot over high heat. Add the onions, celery, carrots, garlic, tomatoes and cauliflower and cook until all the vegetables are soft, about 5 minutes. Add the crushed tomatoes, dried basil and water and then bring to a boil. Let the mixture simmer for 5 minutes. Next, add the heavy cream, salt, pepper, and a pinch of sugar. Bring to a boil again, and let simmer for another 5 minutes. Adjust seasonings with salt and pepper, as needed. The soup is now ready to serve. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67686,"Angel Hair Pasta with Pesto Leaves from 2 bunch fresh basil 2 tablespoons pine nuts, untoasted 1 garlic clove 1/2 cup extra-virgin olive oil 1/2 cup freshly grated Parmigiano-Reggiano Salt and freshly ground black pepper 1 pound angel hair pasta Instructions: Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again. Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 67687,"Grilled Asparagus with Hazelnut-Star Anise Mayonnaise 2 large egg yolks 1/4 cup sherry vinegar 1 teaspoon orange juice 1 teaspoon fresh lemon juice 1 tablespoon grated orange zest 1 1/2 teaspoons honey 3/4 teaspoon kosher salt Pinch of freshly ground black pepper 2 star anise, ground (about 1 teaspoon) 1 cup peanut or vegetable oil 1/2 cup toasted, skinned, and finely chopped hazelnuts 2 pounds asparagus, tough bottoms snapped off Olive oil for brushing Kosher salt and freshly ground black pepper 1 orange, sliced or cut into wedges for garnish Instructions: In a food processor or blender, combine the egg yolks, vinegar, citrus juices and zest, honey, salt, pepper, and star anise. While the machine is running, add the oil in a slow, steady stream until the mixture is emulsified. Reserve 2 tablespoons of the chopped hazelnuts for a garnish and process the rest briefly with the mayonnaise. Remove the mayonnaise to a small bowl. Fire up the grill. Brush the asparagus with olive oil and lay horizontally across the grill grates. This prevents them from falling through the grates. Sprinkle with salt and pepper. Roll the asparagus with tongs to grill them evenly, and don't be afraid to char them a little bit. Cooking time depends on the thickness of the asparagus and the heat of the grill. Medium-thick asparagus takes about 6 minutes. On the plate: Arrange the asparagus in bundles on plates. Drape some of the mayonnaise over each bundle. Sprinkle the remaining chopped toasted hazelnuts over the mayonnaise and garnish with orange slices or wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 67688,"Sweet Potato Pie Cocktail 4 ounces Sweet Potato-Pear-Cinnamon Juice, recipe follows 2 ounces tequila Cinnamon stick, for garnish 2 medium sweet potatoes, peeled 1 pear, peeled and cored 1/4 teaspoon ground cinnamon Instructions: Combine the Sweet Potato-Pear-Cinnamon Juice and tequila in a cocktail shaker filled with ice. Shake vigorously for 8 to 10 seconds. Strain into a tall glass filled with ice. Garnish with a cinnamon stick. Juice the sweet potatoes, then the pear, following your juicer's specific settings for each. Stir in the cinnamon. Serve the juice immediately over ice, if desired.
","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 67689,"Basic Brown Beans 4 cups dried pinto beans, rinsed 2 tablespoons chili powder
Kosher salt and freshly ground black pepper
Instructions: Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar. ","[Malbec, Tempranillo, Garnacha, Dolcetto]" 67690,"Beef Empanadas 2 tablespoons olive oil 1 onion, minced 1/2 cup sofrito (garlic, cilantro, sweet peppers) 1 red bell pepper, minced 4 tablespoons tomato paste 2 tablespoons adobo (salt, freshly ground black pepper, and Dominican oregano) 3 tablespoons chopped fresh cilantro 2 pounds ground beef Salt and freshly ground black pepper 3 cups all-purpose flour, plus more for dusting 2 tablespoons sugar 2 tablespoons salt 4 ounces butter 2 ounces white vinegar 2 ounces water 1 egg 1 pound guava paste 1/4 cup white vinegar 8 ounces water 1/4 cup rum Olive oil or neutral tasting oil, for frying Instructions: For the filling: Add the oil to a skillet over medium-high heat. Add the onions, sofrito, and peppers, stirring occasionally until soft. Add the tomato paste, adobo, and cilantro, stirring occasionally until combined. Add the ground beef, season, and stir until the mixture reaches 160 degrees F. Remove from the heat, strain, and allow the mixture to cool. For the empanada dough: Sift the flour, sugar, and salt onto parchment paper. Place the sifted dry ingredients into a food processor. Add the remainder of the ingredients to the food processor and process until the dough looks like a ball. Remove the ball from the food processor and cover it with plastic wrap. Refrigerate for 1 hour. Transfer the pastry onto a lightly floured board and roll out until it is 1/16-inch thick. Cut into segments with a 4-inch dough cutter. Each cut will create a dough round. Put 1 tablespoon of the filling onto the upper half of each round, and then fold the bottom pastry up into a half-moon shape. Crimp the edges closed with your finger to fold the upper and bottom halves together. Repeat this step until all the edges are closed. For the guava sauce: Blend all the ingredients in a food processor until the mixture is silky and smooth. Pour the sauce in a separate dish or bowl for dipping. Put about 2 inches of oil into a heavy, deep skillet over medium heat and heat to 350 degrees F. Add the empanadas, a few at a time, and cook until golden brown on both sides, about 5 minutes per side. Serve with guava sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 67691,"Cream of Asparagus Soup 2 pounds medium asparagus (2 bunches), cut in half crosswise 1 tablespoon plus 1 teaspoon kosher salt 6 tablespoons unsalted butter 1 medium Spanish onion, chopped 1 stalk celery, chopped 1 carrot, chopped 7 tablespoons all-purpose flour 3 parsley sprigs 3 sprigs fresh thyme 1 bay leaf 1/2 cup heavy cream 1 tablespoon dry white vermouth Instructions: Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 7 1/2 cups of the cooking liquid. Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces. Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more. Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes. Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool. Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat. Whisk the heavy cream, vermouth, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67692,"Pork Loin Stuffed with Prunes About 12 ounces pitted prunes 2 cups white wine, optional 4 pounds, net, boned pork loin, centercut 4 tablespoons unsalted butter 1 large onion (or leek), 1 stalk celery and 1 large carrot, finely chopped 2 to 3 tablespoons vegetable oil 1/2 cup broth Whole bay leaf, 4 whole peeled garlic cloves Salt and pepper 2 tablespoons of butter, optional Instructions: Preheat oven to 325 degrees. Soak prunes in wine, if you wish, for as long as possible. Drain prunes, reserving wine. With a long sharp knife, make a slit in the center of the loin and stuff it with prunes (reserve prunes that won't fit into pork). In a large casserole heat butter. When foaming subsides add the onion or leek, celery and carrot. Cover and cook for 5 to 8 minutes or until the vegetables are tender. Remove them with a slotted spoon and reserve for later. Add vegetable oil to the casserole and heat. When hot, add the loin and brown on all sides, including the ends. When pork is browned, remove it to a plate. Discard all fat from the casserole, but leave behind any drippings. Return cooked vegetables to the bottom of the casserole. Add the meat on top and add any prunes which didn't fit into the loin. Cover loin with reserved white wine you soaked the prunes in, broth, bay leaf and garlic. Put a lid on casserole and set in oven. Cook for 1 and 1/2 to 2 hours or until pork juices run a clear yellow (difference in time depends on how thick the loin is; internal temp is 165 degrees). Remove casserole from oven and remove the pork and let rest while you make the sauce. Strain the juices into a \degreasing\ cup or heat-resistant cup. Discard aromatic vegetables and prunes. The fat will rise above the juices; discard it. Return juices to casserole and boil down until thickened. Finish with a tablespoon of butter or not as you wish. Slice pork into thin slices, serve with saffron rice, sugar snap peas and spoon sauce over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 67693,"Chocolate Peanut Butter Cake Cooking spray, for the pans 2 cups all-purpose flour 2 cups granulated sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt 1 cup buttermilk
1 cup brewed coffee
1/2 cup vegetable oil
2 large eggs
2 pounds confectioners' sugar 1 pound (4 sticks) unsalted butter 3/4 cup creamy peanut butter 2 tablespoons milk
Pinch of fine salt Instructions: For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray. Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 67694,"Roasted Acorn Squash and Gorgonzola Pizza 1 (1- pound) acorn squash 2 tablespoons maple syrup 1 tablespoon olive oil 1 teaspoon red pepper flakes 1/4 teaspoon salt, plus 1/4 teaspoon 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon 1 pound pizza dough 1 cup shredded whole milk mozzarella 1/2 cup crumbled Gorgonzola 1 cup arugula Instructions: Preheat the oven to 375 degrees F. Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes. Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes. Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 67695,"Shortcut Peach Pie 6 ounces refrigerated sugar cookie dough, cold (about 3/4 cup) Three 10-ounce bags frozen peaches, thawed (about 6 cups) 1 tablespoon cornstarch 2 teaspoons fresh lemon juice 1/8 teaspoon ground cinnamon 1/3 cup peach jam or preserves 1 tablespoon raw sugar Instructions: Position oven racks in the center and upper third of the oven, put a baking sheet or piece of foil on the middle rack and preheat the oven to 425 degrees F. In a small bowl, crumble the cookie dough into large chunks; refrigerate. Strain the peaches and gently toss in the strainer to remove all excess liquid. Transfer the peaches to a medium bowl, add the cornstarch and stir until the cornstarch dissolves completely. Add the lemon juice and cinnamon, and toss to coat. Stir in the jam. Mound the peaches in an 8- or 9-inch oven-safe nonstick skillet, and bring to a simmer over medium-high heat. (The skillet will be pretty full, but the peaches will cook down.) Simmer, partially covered, for about 10 minutes, gently stirring and turning the peaches up from the bottom occasionally. Strew the cookie dough on top of the peaches, leaving space between chunks. Sprinkle the dough with the sugar, and bake on the upper rack of the oven until the cookie crust is golden brown, about 15 minutes. Cool for 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67696,"West Coast Halibut Fish and Chips with Homemade Tartar Sauce 6 large russet potatoes Vegetable oil for deep frying 2 cups flour 1/2 cup cornstarch 1 1/2 teaspoons salt Fresh ground black pepper 2 cups club soda 2 egg yolks 2 pounds West Coast Halibut fillets, (get 1 whole side of boned and skinned fish) Kosher salt and freshly ground black pepper 1/2 bunch fresh flat-leaf parsley, for garnish 4 lemons cut into wedges, for garnish 1 cup mayonnaise 1 cup sour cream 1/4 cup capers, chopped 1/4 cup chopped cornichons 2 tablespoons chopped flat leaf parsley 2 tablespoons fresh tarragon, finely chopped 1/2 lemon, juiced Kosher salt and freshly ground black pepper Instructions: Pre-heat oven to 350 degrees F. Bake potatoes on a tray in hot oven for 30 to 45 minutes - until knife tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size. Heat 3 inches of oil in a deep fryer. Or you can heat 3-inches of oil in a deep pot. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Drain on paper towels and season with salt. In a large mixing bowl, combine the flour and cornstarch. Season the flour mixture with salt and fresh ground black pepper. Make a well in the center and gradually pour in the club soda and egg yolks whilst whisking. Work your way from the center out slowly combining the dry ingredients to form a smooth batter. Lightly coat the fillets of fish in seasoned flour then dip in batter and fry in 375 degree F oil. Fry for 4-5 minutes until crispy and golden brown. Remove and drain on paper towels, then season with salt. Serve with crispy fried parsley leaves and lemon wedges. Prepare the tartar sauce: In a small mixing bowl, combine all the tartar sauce ingredients. Set aside in the refrigerator for 10 to 15 minutes before serving, to let the flavors come together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67697,"BBQ Bologna Sandwich 1 (3-pound) bologna 1 cup canola oil 1 loaf Texas toast, sliced 1-inch thick Prepared cole slaw, for topping Your favorite BBQ sauce, for drizzling Instructions: Prepare a smoker. Using a large, 2-pronged fork, poke several holes into bologna. Place bologna in the smoker and smoke for 3 hours over indirect heat, or until ends of bologna start to swell. Pour oil into a heavy bottomed medium-size frying pan. Heat oil to 350 degrees F. Cut bologna into 1/2-inch to 1-inch thick slices. When oil is hot, fry bologna slices, 1 at a time, for 1 minute each. Remove each slice to a paper towel-lined plate to drain. Place each slice of bologna between 2 pieces of Texas toast, first topping with a small scoop of cole slaw and then drizzling with BBQ sauce. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 67698,"Raspberry Souffle 1 tablespoon unsalted butter plus more for greasing 3/4 cup granulated sugar plus more for dusting mold 1 pint pureed raspberries 4 eggs, separated Pinch cream of tartar Powdered sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides and will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior. To make the fruit puree base, heat the raspberry puree, 3/4 cup sugar and butter in a saucepan and place over medium heat. Cook for 10 minutes to dissolve the sugar. Remove from heat, cool slightly, then strain to remove the raspberry seeds. Whisk in the egg yolks 1 at a time. In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks. Fold 1/3 of the beaten whites into the raspberry mixture to lighten it. Then gently fold in the rest. Spoon into the prepared ramekins or souffle dish and place on a cookie sheet. Bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly. Take care not to over bake. Dust with powdered sugar before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67699,"Fried Ipswich Clams with Fried Lemons 3 lemons, cut into 1/8-inch thick slices 1 tablespoon salt 1 tablespoon sugar 48 Ipswich or other soft-shell clams (also known as steamers) Peanut oil, for frying 2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper or to taste 2 cups buttermilk 1 recipe Tartar Sauce, recipe follows 1 large egg yolk 1 small egg
1/2 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1/2 tablespoon Dijon mustard
1/2 teaspoon sugar
Salt and freshly ground black pepper Salt and freshly ground black pepper
1 cup peanut oil
6 cornichons, finely diced
1 tablespoon drained capers, finely diced
1/2 small onion, minced (1/4 cup)
1/2 tablespoon chopped fresh chives Instructions: Put the lemon slices on a tray and sprinkle both sides with salt and sugar. Transfer the slices to a rack and place in a dry area for 3 hours so the lemons can dehydrate. Rinse well in cold water and pat dry. Set aside.
Shuck the clams if you have purchased them in the shell. Slide an oyster knife into the unhinged side of each clam, carefully prying open the shells. Slice the knife around the margin of the clam meat, scraping the bottom of the shell to loosen the clam in 1 piece. Discard the shells. Slip off and discard the black sheath surrounding the siphon (the small \neck). Rinse the shucked clams in running cold water.
Heat the peanut oil to 350 degrees F in a deep pot. Stir together the flour, salt, and peppers in a mixing bowl. Pour the buttermilk into a second, shallow bowl.
Fry the lemon slices first: dip each slice into the buttermilk and then into the seasoned flour. Fry the slices in small batches until they just turn golden brown, 1 to 2 minutes. Transfer to a tray lined with paper towels. The lemons can be fried 1 hour in advance and kept in a warm oven.
Remove any of the cooked lemon particles from the oil using a small metal strainer or a long-handled slotted spoon.
Dip each clam into the buttermilk and then into the seasoned flour. Place them in the hot oil individually (they tend to clump together). Cook in batches until crispy and brown, 3 to 4 minutes. Remove from the oil and transfer to a tray lined with paper towels. Sprinkle with salt and pepper, to taste.
Arrange the clams on a warm tray with a bowl of Tartar Sauce and the fried lemons. Combine the yolk, egg, lemon juice, vinegar, mustard, sugar, and salt and pepper, to taste, in the bowl of a food processor. Process for 30 seconds. With the machine running, add a thin, steady stream of oil until the mayonnaise is emulsified (smooth, thick and creamy). Fold in the remaining ingredients, taste, and adjust the seasonings.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67700,"Acadian-Style Crab Salad on Croissants 2 (6-ounce) tubs fresh lump crab (1 pound 300 count shrimp may be substituted) 2 ribs celery from the heart, finely chopped 1/4 cup white onion, finely chopped or grated with a hand grater 3 tablespoons mayonnaise 1/4 cup chili sauce, eyeball the amount 1 teaspoon hot sauce (recommended: Tabasco) 1 teaspoon Worcestershire sauce Salt and pepper Bibb or leaf lettuce, 4 leaves 4 large croissants, split lengthwise Instructions: Run your fingers through the crab meat to remove any bits of shell. In a bowl, combine the celery, onion, mayo, chili, hot sauce and Worcestershire. Add the crab meat to the bowl and mix with a fork. Season with salt and pepper, to your taste. Pile salad on lettuce leaves in croissants. Cut each croissant in thirds on angles, following the shape of the pastry. Arrange sandwiches on a plate and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 67701,"Salt Potatoes with Butter and Chives 1 1/2 pounds petite tri-colored or gold potatoes 1 cup kosher salt
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons chopped fresh chives Instructions: Bring potatoes, salt and 6 cups water to a boil in a 4-quart saucepan over medium-high heat, stirring occasionally to ensure the salt has dissolved. Lower to a simmer, then cook until potatoes are tender, 18 to 20 minutes. Pour the water and potatoes into a colander in the sink and leave to air-dry for 5 minutes; you will see the salt start to form on the outside of the potatoes. Transfer the potatoes to a serving dish, then pour the melted butter and sprinkle the chives over the top. Toss together, then serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67702,"Skillet Chocolate Chip Cookie with Ice Cream 2 sticks butter, softened 1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 eggs
2 cups all-purpose flour
2 heaping teaspoons instant coffee
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk chocolate chips 1 cup semisweet chocolate chips
Ice cream, such as vanilla, strawberry, mint chocolate chip or chocolate, for serving Hot fudge, for serving Canned whipped cream, for serving Maraschino cherries, for serving Instructions: Preheat the oven to 350 degrees F. Cream together the butter, brown sugar and granulated sugar in a large bowl. Add the vanilla and eggs, mixing well. Combine the flour, instant coffee, baking soda and salt in a separate bowl. Add the dry ingredients to the wet ingredients in 3 batches, mixing after each one. Stir in the milk and semisweet chocolate chips. Spread the mixture into a 10-inch skillet and bake until golden brown, 30 to 40 minutes. Remove the skillet from the oven, top the cookie with several scoops of your favorite ice cream, drizzle on some hot fudge and top with whipped cream and a cherry. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 67703,"Guido's Artichoko 4 tablespoons olive oil 2 red onions, chopped 3 tablespoons garlic, minced 1 tablespoon Worcestershire sauce 1 tablespoon freshly ground black pepper 1/2 cup white wine 2 teaspoons sea salt 4 fresh artichokes Serving suggestions: mayonnaise or aioli of choice Instructions: Heat oil in a medium stock pot that all 4 artichokes can sit in and not able to roll over. Add onions and cook until translucent, then add garlic. Reduce heat to medium, to keep garlic from burning. Once garlic and onions are cooked, deglaze pot with white wine. Add the remaining ingredients and mix together. Cut stems off artichokes, leaving 3/4-inch on bottom. If tops of artichoke have big thorns remove with scissors. Add artichokes to stock pot insuring that they do not roll over on their sides. Fill stock pot with water with 2 inches of the artichoke out of the water. Boil the mixture, covered for approximately 20 minutes or until a center leaf is removable by tongs. When done remove, let cool briefly and serve with mayonnaise or aioli of choice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 67704,"Braised Chicken with Okra and Tomatoes 2 slices bacon, chopped 4 skin-on, bone-in chicken breasts (about 23/4 pounds), trimmed of excess fat Kosher salt and freshly ground pepper 1 tablespoon all-purpose flour 1 pound okra 1 onion 5 cloves garlic, smashed 2 tablespoons chopped fresh oregano Pinch of red pepper flakes 1 28-ounce can whole peeled tomatoes Cornbread, for serving Instructions: Cook the bacon in a large wide pot or Dutch oven over high heat, stirring, until crisp, about 4 minutes. Remove with a slotted spoon to paper towels to drain; leave the drippings in the pot. Season the chicken generously with salt and pepper and dust with the flour. Add skin-side down to the pot with the bacon drippings; cook until golden brown, 5 to 8 minutes. Meanwhile, trim the okra and thinly slice the onion. Remove the chicken to a plate; add the okra, onion, garlic, oregano and red pepper flakes to the pot. Cook over medium-high heat, stirring occasionally and scraping up any browned bits, until the onion starts softening, about 4 minutes. Crush the tomatoes into the pot with your hands and stir well; bring to a boil. Nestle the chicken skin-side up in the sauce. Cover, reduce the heat to medium low and simmer until the chicken is cooked through and the okra is tender, 15 to 20 minutes. Stir the reserved bacon into the okra mixture and season with salt and pepper. Serve the chicken and okra mixture with cornbread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 67705,"Roasted Cilantro Chicken with Cashew Rice 1 large bunch cilantro (leaves and tender stems) 1 serrano cl pepper (remove seeds for less heat)
1 clove garlic Juice of 1 lemon 1/4 cup sweetened shredded coconut Kosher salt and freshly ground pepper 8 skin-on, bone-in chicken thighs (about 21/2 pounds) 2 tablespoons vegetable oil 1/2 teaspoon curry powder 1/2 teaspoon turmeric 1 cup jasmine rice 1/4 cup salted roasted cashews Instructions: Preheat the oven to 450 degrees F and line a baking sheet with foil. Set aside 2 tablespoons cilantro leaves for the rice. Puree the remaining cilantro leaves and stems, the serrano, garlic, 1/4 cup water, the lemon juice, 2 tablespoons coconut, 1/2 teaspoon salt and a few grinds of pepper in a blender until smooth, adding up to 2 tablespoons more water if needed. Toss the chicken thighs with half of the cilantro sauce on the prepared baking sheet; arrange skin-side up. Season generously with salt and pepper. Roast until the skin is crisp and the chicken is cooked through, about 25 minutes. Meanwhile, heat the vegetable oil in a medium saucepan over medium heat. Add the curry powder, turmeric and a few grinds of pepper; cook, stirring, until toasted, 30 seconds. Add the rice and cook, stirring, until well coated, 1 to 2 minutes. Add 1 1/2 cups water and 1/2 teaspoon salt. Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff the rice with a fork. Stir in the cashews, the remaining 2 tablespoons coconut and the reserved 2 tablespoons cilantro. Serve with the chicken; top with the remaining cilantro sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 67706,"White Chocolate and Berry Pancakes 2/3 cup all-purpose flour 1 heaping teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
2 tablespoons white chocolate syrup, plus more for serving
2 tablespoons berry jam
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract
2/3 cup white chocolate chips, plus more for serving
2 tablespoons salted butter, plus more for serving Warm maple syrup, for serving
Canned whipped cream, for serving
1 cup diced mixed berries, for serving
Instructions: Sift together the flour, baking soda and salt into a bowl. Set aside. In a separate bowl, mix together the sour cream, white chocolate syrup, jam, eggs and vanilla until combined. Add the dry ingredients and stir together until just combined, making sure not to overmix. Stir in the white chocolate chips. Heat a griddle over medium-low heat. Smear the griddle with a couple tablespoons of butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip over and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter. Serve the pancakes topped with butter, maple syrup, whipped cream, mixed berries and white chocolate chips, followed by a drizzle of white chocolate syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67707,"Deep-Dish Ham Quiche with Herb and Asparagus Salad 2 cups all-purpose flour, plus more for dusting 1 teaspoon salt 1/4 teaspoon sugar 3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks 1 large egg yolk 3 tablespoons ice water, plus more if needed 3 tablespoons extra-virgin-olive oil 2 large Vidalia onions, sliced 3/4 pound smoked ham, cubed 8 large eggs 1 quart heavy cream Kosher salt and freshly ground black pepper 2 bunches asparagus (about 1 pound each), stems trimmed 4 ounces Parmesan, shaved with a peeler 2 handfuls fresh flat-leaf parsley, hand-torn 1 handful fresh mint, hand-torn 1 handful fresh dill, hand-torn Extra-virgin olive oil 1/2 lemon, juiced Kosher salt and freshly ground black pepper Instructions: To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes. Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy. Preheat the oven to 375 degrees F. To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad. To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine. Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus salad on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67708,"Chocolate-Hazelnut Sandwich Cookies 8 homemade or store bought cookies 4 tablespoons chocolate-hazelnut spread Instructions: Top half of the cookies with chocolate-hazelnut spread. Top with a second cookie to make a sandwich. ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 67709,"Caramel Apple Flavor Bomb One 17-ounce jar apple butter 3/4 cup caramel sauce
1 tablespoon apple pie spice
Instructions: In a medium bowl, combine the apple butter, caramel sauce and apple pie spice and mix until well blended. Transfer to a resealable container and store in the refrigerator for up to 2 weeks. Mix into coffee, yogurt, oatmeal, milkshakes or whipped cream to taste. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 67710,"Croque Monsieurs a la Rachelle My take on French grilled cheese and ham sammys 8 slices good quality white bread, buy bread at in-store fresh bakery section of a large market or local bakery and have it sliced for you 6 tablespoons butter, divided 2 tablespoons all-purpose flour 2 cups half-and-half or milk 1/2 teaspoon salt, eyeball it 2 tablespoons prepared Dijon mustard, plus extra to pass at the table 3/4 pound French or French style ham, such as Mandrange, deli sliced or, sliced boiled ham 2/3 pound thinly sliced Gruyere or Swiss cheese (recommended: Emmentaler) 1 small jar cornichons or baby gherkin pickles, available on condiment aisle of market 1 small jar pickled onions, also available on condiments aisle Instructions: Line up 8 slices of bread on a work surface. Heat a small saucepot over medium heat. Add 2 tablespoons butter and melt. Add flour to the butter and whisk together. Cook flour and butter together for 1 to 2 minutes, then whisk in half-and-half or milk. Bring sauce to a bubble and thicken another 1 or 2 minutes. Season sauce with salt, then whisk in prepared Dijon mustard. Heat a large nonstick griddle or skillet over medium heat. Spread each slice of bread with Dijon bechamel sauce and build 4 sandwiches with 2 or 3 slices of ham and 2 slices of cheese per sandwich. The Dijon bechamel sauce will help hold the meat and cheese in place. Make slices of ham and cheese rest flat; do not pile the meat or cheese. Butter the tops of the 4 sandwiches and set onto griddle or grill, buttered side down. Butter opposite side of each sandwich while the first side is grilling. Toast sandwiches 4 minutes on each side, turn with thin spatula. Serve with cornichons, pickled onions and extra Dijon mustard to pass at table. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 67711,"Peanut Butter Cup Sundaes 1 cup chunky peanut butter 1 cup hot fudge sauce 2 pints vanilla ice cream 4 wafer cookies or pirouline cookies Instructions: Place peanut butter in a small pan and melt gently over low heat. Remove lid to hot fudge sauce and place the jar in microwave to heat through. Scoop vanilla ice cream into small dessert bowls or glasses and top with even amounts of peanut butter then fudge sauce. Garnish sundaes with wafer or pirouline cookies. ","[Chardonnay, Riesling, Merlot]" 67712,"Mushroom Florentine Soup 1 tablespoon unsalted butter 6 ounces button mushrooms, rinsed and sliced 1 tablespoon minced red onion 1 clove garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 1/2 cups no-sugar, low-sodium beef broth 2 tablespoons white wine 1 cup trimmed and washed spinach leaves 1/2 cup heavy cream, at room temperature 12 enoki mushroom stems, bottoms removed, optional Instructions: Heat the butter in a large pan over medium-high heat. Add mushrooms, red onion, garlic, salt, and pepper and cook, stirring, until lightly browned, about 5 minutes. Add the broth and wine, raise the heat to high, and continue cooking until reduced by half, about 4 more minutes. Remove from the heat, pour 1/2 the soup into a tall plastic container cup, and puree using an immersion blender. Return the puree to the pan and heat over high heat, while stirring in the spinach and cream in batches. Divide the soup among 2 bowls and serve each garnished with 6 enoki stems. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67713,"Neely's Pork Shoulder One 5 1/2-pound pork butt Neely's Barbeque Seasoning, recipe follows Neely's BBQ Sauce, recipe follows, for serving 3/4 cup white sugar 1 1/2 cups paprika 3 3/4 tablespoons onion powder 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: Rinse butt thoroughly and sprinkle Neely's BBQ seasoning over entire butt. Massage seasoning into meat. Using an indoor grill pan, sprinkle hickory chips on bottom of pan and heat over medium heat until chips start to smoke. Add pork, cover with foil and smoke meat for about 1 hour. Preheat oven to 275 degrees F. Place smoke pan with meat in the oven for 5 to 6 hours or until the meat pulls apart. Serve with Neely's BBQ sauce or sprinkle Neely's BBQ seasoning onto meat. Mix all ingredients together. In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 67714,"Simple Roasted Pork Shoulder 3 tablespoons olive oil 3 tablespoons chopped garlic Salt and freshly ground black pepper 1 (4 pound) pork shoulder Instructions: Preheat the oven to 425 degrees F. In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder. Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes. ","[Chardonnay, Cabernet Sauvignon, Merlot, Malbec]" 67715,"Shrimp Scampi Del Rey 1/2 cup all-purposes flour 1/4 teaspoon ground black pepper 1/4 teaspoon crab boil seasoning (recommended: Old Bay) 1 pound (about 25 pieces) (21/25 count) shrimp, cleaned and shells removed 3 tablespoons clarified butter (you will need 1/4 cup to begin with if clarifying your own) 4 cloves garlic, chopped 1/4 cup white wine 1 fresh lemon, cut in 1/2 5 tablespoons chopped fresh basil leaves, divided 1/2 teaspoon capers 1 red bell pepper, chopped 1 small jalapeno, thinly sliced 1/4 pound white mushrooms, cleaned and sliced 1 (16-ounce) can crushed tomatoes, in puree Salt and freshly ground black pepper 2 1/2 cups water 1 cup white rice 1 tablespoon butter 1/2 cup heavy cream Instructions: Season flour with black pepper and crab boil seasoning and dredge shrimp in flour mixture. Heat clarified butter over medium-high heat and add shrimp and garlic. When shrimp begins to turn pink, douse with white wine to de-glaze pan and squeeze just 1/2 of the lemon over the shrimp (reserving the other half for later), then transfer shrimp to a utility platter, cover and set aside in a warm place. Reduce heat to medium and to the liquids in the pan, add just 3 tablespoons of the fresh basil (reserving balance for garnish), capers, red bell pepper, jalapeno, and white mushrooms and cook for about 5 to 8 minutes to integrate flavors. Then, add the can of tomatoes in puree and allow to cook, partially covered, for about 25 minutes to reduce and thicken, seasoning with salt and pepper, to taste, as needed. While the sauce is reducing, bring 2 1/2 cups water to boil. Add the rice along with 1 teaspoon salt and 1 tablespoon butter. Return to a boil, reduce heat to low, cover and simmer for 20 minutes leaving undisturbed. Then remove from heat and leave rice covered for an additional 5 minutes. Remove sauce from heat and stir in cream. Reserve 4 pieces of shrimp for garnish and stir rest of shrimp into sauce. Place rice in center of serving dish. Spoon sauce with shrimp onto rice, and garnish with 4 reserved pieces of shrimp. Squeeze remaining 1/2 of lemon over shrimp. Garnish with reserved freshly chopped basil and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 67716,"Skirt Steak 1 pound skirt steak Kosher salt Freshly ground black pepper Townline BBQ Sauce, recipe follows 1/4 pound butter 3/4 cup minced onion 1/2 cup minced garlic 2 lemons, zested 5 tablespoons freshly squeezed lemon juice 4 1/4 cups ketchup 1 cup tomato juice 3/4 cup light brown sugar 6 tablespoons molasses 1/2 cup Worcestershire sauce 1/2 cup chili powder 4 tablespoons white wine vinegar 1 1/2 tablespoons chipotle puree Pinch kosher salt Instructions: Prepare a charcoal fire or preheat a gas grill. Season the skirt steak with salt and pepper and lightly brush both sides with sauce. Cook the steak on the grill for about 3 minutes on each side. Slice the steak diagonally and serve. Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for an additional 5 minutes. Stir in the lemon zest, lemon juice, ketchup, tomato juice, brown sugar, molasses, Worcestershire sauce, chili powder, vinegar, chipotle puree, salt and 3 cups water and bring to a boil. Lower the heat and simmer for 30 minutes, stirring frequently. ","[Malbec, Zinfandel, Syrah, Rioja]" 67717,"Ruby Grapefruit Compote 1/2 cup water 1/4 cup honey Zest from 1/4 grapefruit, peeled in large strips, pith removed Zest from 1/4 orange, peeled in large strips, pith removed 1/2-inch piece fresh ginger root, smashed 1 (3-inch) piece cinnamon stick 2 to 3 allspice berries 2 large red grapefruits 2 navel oranges 1 tablespoon grenadine or sweet vermouth Serving suggestion: 6 almond biscotti Instructions: Combine the water, honey, zests, ginger, cinnamon, and allspice berries in a heavy saucepan and bring to a boil. Cover, reduce heat, and simmer, until cinnamon is unfurled and mixture is aromatic, about 10 minutes. Strain. Meanwhile, cut peel and white pith off the grapefruits and oranges with a serrated knife. With a sharp paring knife, cut between the membranes, catching any juices in a bowl, to release segments. Add the juices to the honey-spice mixture. Put the fruit segments in a bowl. Pour the hot liquid over the citrus, add the grenadine or vermouth and stir to combine. Serve the citrus compote with biscotti. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1-pound) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup" 67718,"Moroccan Chicken with Couscous 2 tablespoons extra-virgin olive oil 2 small red onions, thinly sliced 3 carrots, halved crosswise and quartered lengthwise 2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice 1 1-inch piece ginger, peeled and finely chopped Kosher salt 1 cup couscous 2 cups packed fresh cilantro (about 1 large bunch) 3 cups chopped rotisserie chicken breast (skin removed; about 12 ounces) 1/3 cup golden raisins 1 tablespoon honey 2 tablespoons toasted sliced almonds Instructions: Heat 1 tablespoon olive oil in a medium Dutch oven or pot over medium-high heat. Add the red onions and carrots; cook until the onions soften slightly, about 4 minutes. Add the ras el hanout, ginger and 1/2 teaspoon salt; stir to coat the vegetables. Add 3 cups water and bring to a simmer. Cover and cook until the carrots are tender, about 8 minutes. Meanwhile, prepare the couscous as the label directs. Puree 1 3/4 cups cilantro, 2 tablespoons water and the remaining 1 tablespoon olive oil in a food processor. Fluff the couscous and stir in the cilantro paste. Cover to keep warm. Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium-high heat until the raisins are plump, about 5 minutes. Stir in the honey and the remaining 1/4 cup cilantro. Serve over the couscous; top with the almonds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67719,"Shortcut Peppermint Bark 20 ounces white chocolate or almond bark, chopped 1/2 teaspoon peppermint extract
30 mint-flavored chocolate sandwich cookies, such as Oreos Crushed peppermint candies or candy canes, for topping Instructions: Bring a shallow pan of water to a simmer. Add the white chocolate to a heatproof bowl. Turn the heat off and place the bowl over the hot water, making sure the bottom doesn't touch the water and steam can't escape (see Cook's Note). Add the peppermint extract and stir with a rubber spatula until the chocolate is almost fully melted. Remove the bowl from the pan and stir until fully melted. Dip the cookies one by one in the melted chocolate to cover completely, then transfer to a parchment-lined baking sheet. Sprinkle the crushed candy over the tops. Allow the cookies to set and dry before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67720,"Flourless Chocolate Cake 2 sticks unsalted butter, plus more for the pan Unsweetened cocoa powder, for dusting 16 ounces extra-bittersweet chocolate (70% cacao), finely chopped 8 large eggs, at room temperature 3/4 cup granulated sugar 1/2 teaspoon salt 2 tablespoons orange liqueur (such as Grand Marnier; optional) 1 teaspoon pure vanilla extract Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan (preferably light metal); dust with cocoa powder and tap out the excess. Combine the butter and chocolate in a medium heatproof bowl set over a pan of simmering water (do not let the bowl touch the water); stir until melted and smooth. Remove the bowl from the pan and let cool to room temperature. Meanwhile, beat the eggs, granulated sugar and salt in a large bowl with a mixer on medium-high speed until thickened and very airy, 4 to 6 minutes. Beat in the orange liqueur and vanilla. Gently fold in the melted chocolate mixture with a rubber spatula in three additions until just combined (do not overmix). Pour the batter into the prepared pan and bake until the edges are set and the center puffs but is slightly jiggly, 30 to 40 minutes. (The cake will continue to set as it cools.) Transfer to a rack and let cool completely (the center may sink a bit). Remove the springform ring. Dust the cake with cocoa powder and confectioners' sugar just before serving. ","[Chardonnay, Pinot Gris, Riesling, Sparkling Brut]

" 67721,"Shrimp Hushpuppies with Vidalia Onion Dip 1 tablespoon olive oil 1 tablespoon butter 2 Vidalia onions, chopped Kosher salt and freshly ground black pepper 2 cups sour cream 1/2 cup mayonnaise Dash hot sauce 1 1/2 teaspoons garlic powder
1/4 cup finely chopped chives Shrimp Hushpuppies, for serving, recipe follows 1 cup yellow cornmeal 3/4 cup self-rising flour 1 teaspoon kosher salt 1/2 teaspoon cayenne pepper 1/2 teaspoon smoked paprika 1/2 small onion, grated 1/4 cup chives, chopped 1/2 pound cooked shrimp, cleaned and tails removed, chopped 1 cup buttermilk 1 egg, beaten 1/4 cup cheddar cheese, grated Peanut oil, for frying Instructions: Add the olive oil and butter to a large saute pan over medium heat. Add the onions and saute until caramelized, about 20 to 25 minutes. Season with salt and pepper, to taste. Remove from the heat and allow the onions to cool. Blend the sour cream, mayonnaise, hot sauce, garlic powder, and chives together in a medium bowl. Add the onions and stir well to blend. Taste for seasonings. Refrigerate until ready to serve. *Cook's Note: This dip is best made the night before, so the flavors have time to meld. Preheat oil in a deep-fryer or Dutch oven to 350 degrees F. Mix all ingredients in a large bowl. Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each. Remove from the oil to paper towels to drain and season immediately with salt and pepper Transfer to a serving platter or bowl and serve with the onion dip. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 67722,"Bacon Wrapped Beef Tenderloin Steaks with Spinach and Cheese Cakes 2 packages frozen chopped spinach, 10 ounces each 3 tablespoons extra-virgin olive oil, 1 for onion, 2 tablespoons to fry cakes 1 small onion, chopped 1/2 cup Italian bread crumbs, 3 handfuls 1/3 cup grated Parmigiano-Reggiano, 2 handfuls 1 egg, beaten 1/4 teaspoon freshly grated nutmeg, eyeball it Coarse salt and freshly ground pepper 4 thin slices bacon, look for packaged bacon marked \Center Cut\ in packaged meats case 4 beef tenderloin steaks, 1 1/2 inches thick Coarse salt and cracked black pepper, season to your tastes 2 tablespoons butter, divided 1 tablespoon all-purpose flour 1/2 cup dry red wine 1/2 cup beef stock, available on soup aisle 4 small Roma tomatoes Extra-virgin oil, for drizzling 2 tablespoons chopped or snipped fresh chives Instructions: Defrost spinach in microwave. Wring spinach dry by nesting in kitchen towel and twisting towel over garbage bowl or sink until spinach has given off all of its liquid. Place spinach in a medium mixing bowl. Heat a nonstick skillet over medium heat, add oil and onion and saute the onion until soft, 5 minutes. Add onion to spinach in bowl and return pan to stove top. Turn off heat.
Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside. Line bacon up on meat-safe cutting board a few inches apart. Preheat a second skillet over high heat. Reheat the spinach cakes skillet over medium high heat. Season steaks with salt and pepper and set on bacon slices in the center of each slice. Wrap bacon over steaks. Place seam side down in pan and cook 2 minutes on each side. Add 2 tablespoons oil to spinach cakes pan and set cakes in to cook. Work in 2 batches if necessary. Cook cakes 3 minutes on each side.
Reduce heat to medium under steaks after the first 2 minutes on each side. Cook meat another 6 to 10 minutes, turning occasionally, for medium rare to medium well doneness.
Remove meat from the pan and let it rest. Add 1 tablespoon of the butter and flour and cook together 1 minute. Whisk in wine and deglaze pan. Whisk in broth and thicken sauce 1 minute. Add remaining tablespoon butter and remove skillet from heat.
Quarter tomatoes lengthwise.
To serve, set the spinach cakes and steaks beside each other on 2/3 of serving plates and pour sauce evenly over steaks. Scatter a quartered tomato next to spinach cakes on each plate. Drizzle tomatoes with oil, season with salt and pepper and top with chopped chives. Serve plates immediately. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 67723,"Southern Meatloaf 2 pounds lean ground beef 20 saltine crackers, crumbled 1 large egg, lightly beaten 1/2 cup ketchup 1 tablespoon yellow mustard 1 teaspoon salt 1/2 teaspoon pepper 1/2 yellow onion, finely chopped Slices of white bread, lettuce and tomato, for making sandwiches, optional Instructions: Preheat the oven to 350 degrees F. In a stand mixer, mix the beef, cracker crumbs, egg, ketchup, mustard, salt, pepper, and onion until just blended. Shape the mixture into two loaves and place side by side crosswise in a 9-by-13-by-2-inch pan. Bake the loaves for 1 hour, or until they are browned. Transfer to a platter immediately and allow the loaves to cool slightly and firm up before slicing. For sandwich: cut 2 thick slices of cooled meatloaf and place on white bread with lettuce and tomato. If you've never had a cold meatloaf sandwich the next day, you don't know what you're missing
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 67724,"Stewed Gingered Rhubarb with Vanilla Ice Cream 2 tablespoons butter 1 tablespoon grated peeled fresh ginger 1 1/4 pounds fresh rhubarb, trimmed, cut into 1/2 inch pieces 1 cup water 1/2 cup sugar 1 tablespoon fresh lemon juice Vanilla ice cream Fresh mint Instructions: Melt butter in heavy large saucepan over medium high heat. Add ginger and rhubarb, and saute 2 minutes. Add water, sugar and lemon juice. Bring to boil. Reduce heat and simmer until rhubarb is very tender, stirring frequently, about 15 minutes. Remove from heat and cool slightly. Scoop ice cream into glass dishes. Spoon warm rhubarb over. Garnish with mint and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 67725,"Tajik Non 1/2 cup warm water 1 teaspoon sugar 1 tablespoon dry yeast 1 cup plain yogurt (2 percent or whole milk) 1 cup water 1 tablespoon sea salt 2 cups whole wheat flour 2 1/2 to 3 1/2 cups unbleached all-purpose or hard white flour Approximately 2 tablespoons finely chopped shallot Approximately 1 teaspoon salt Water for spritzing Instructions: You will need a large bread bowl, a small heavy-bottomed saucepan, unglazed quarry tiles or a baking stone or one or two baking sheets, to fit on a rack in your oven, a rolling pin, a bread stamp or a fork or a wire whisk, a peel or a long-handled spatula, small spray bottle for spritzing (optional). Place 1/2 cup warm water in a large bowl, stir in sugar, then sprinkle on yeast and stir to dissolve. Place yogurt and one cup water in a saucepan, stir to mix, then place over medium heat, stirring occasionally, until lukewarm. Add the yogurt mixture to the yeast and water mixture and stir. Add the whole wheat flour one cup at a time, stirring in one direction only as you add the flour. Then stir one hundred times (for about one minute) in the same direction to activate the gluten. Let this sponge stand, covered, for 10 minutes or for as long as 2 hours. Sprinkle 1 tablespoon salt over the sponge, then stir in unbleached flour one cup at a time until dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 10 minutes, until the dough becomes smooth and elastic, incorporating more unbleached flour as necessary to prevent dough from sticking. Rinse out, wipe and lightly oil your bread bowl. Add the dough, cover with plastic wrap, and let rise until doubled in volume, approximately 1 1/2 hours. Position a rack in the top third of your oven. Arrange unglazed quarry tiles on it, leaving a 1-inch gap between tiles and the oven walls (to allow air to circulate). Alternatively place a baking stone or baking sheets on the rack. Preheat the oven to 500 degrees F. Gently punch down the dough and turn out onto a lightly floured surface. If you have time, let rest, covered, for 10 minutes. Place shallots and remaining salt beside your work surface, together with a bowl of lukewarm water. Divide dough into 8 equal pieces. Using lightly floured hands, press each piece into a 3 to 4-inch round. Work with one round at a time, leaving the others covered at the back of your work surface. Working on a lightly floured surface, roll out to a 6-inch round. With a fork or bread stamp, or the edge of a wire whisk, stamp a 1 1/2-inch diameter circle at the center of the bread thoroughly, to flatten and pierce it (to prevent it from rising). Sprinkle onto the center approximately 1/2 teaspoon chopped shallot, a pinch of salt, and a sprinkle of water. Quickly roll out and prepare one, two, or three more breads (depending on the size of your oven), then transfer prepared breads to the hot tiles, stone, or baking sheets. Begin shaping your next breads as the first batch is baking. Let bake for approximately 5 minutes, or until lightly golden; you can also let breads brown to a deeper hue by leaving them in for 7 to 8 minutes. Use a long-handled spatula to remove from the oven. Place on a rack to cool, then stack and wrap loosely in a cotton cloth to keep soft and warm. Shape and bake remaining breads in the same way. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67726,"Teriyaki Chicken with Sesame Noodles 2 pounds boneless, skinless chicken thighs 1 cup low-sodium soy sauce
1/2 cup packed brown sugar
1/2 cup honey
1/4 cup seasoned rice wine vinegar
1/4 cup vegetable oil
2 tablespoons Asian chili sauce
2 tablespoons lime juice
1 tablespoon grated fresh ginger 1 tablespoon toasted sesame oil
1 tablespoon hot chili oil
1 teaspoon freshly ground black pepper
4 scallions, sliced, whites and greens separated 2 cloves garlic, minced
One 12-ounce package soba noodles 6 mini bell peppers, thinly sliced into strips
2 tablespoons fresh cilantro leaves
1 tablespoon toasted sesame seeds
Instructions: Add the chicken thighs to a large resealable freezer bag. In a medium bowl or large mason jar, combine the soy, sugar, honey, rice wine vinegar, vegetable oil, Asian chili sauce, lime juice, ginger, sesame oil, hot chili oil, pepper, scallion whites and garlic. Whisk or shake until the sugar has completely dissolved. Add a third of the marinade to the bag with the chicken and toss to completely cover. Marinate for at least 2 hours and up to overnight. Refrigerate the remaining marinade in a jar, covered, until ready to cook. Cook the soba noodles according to the package instructions. Rinse until cool, then set aside in a bowl. Heat a grill pan or cast-iron pan over medium heat. Remove the chicken from the marinade. (Discard any used marinade left in the freezer bag.) Cook the chicken, turning, until cooked through, 2 to 3 minutes a side. Remove to a cutting board and slice into strips. Add the reserved jarred marinade to a medium pot over medium-high heat. Bring to a boil and remove from the heat. Pour half of the marinade over the noodles in the bowl and toss until completely coated and warmed through. Add the sliced peppers and toss. Pile the noodles onto a platter, arrange the sliced chicken on top and garnish with the reserved scallion greens, cilantro and toasted sesame seeds. Serve the remaining hot marinade in a pitcher on the side. To make ahead: This makes a great kit meal. Put the chicken in a large resealable freezer bag. Make the marinade and pour one-third over the chicken, seal the bag and coat. Save the remaining marinade in a mason jar and seal. Put the cooled rinsed noodles in a resealable freezer bag. Put the sliced peppers in a resealable freezer bag. Put the sesame seeds and scallions in tiny disposable containers with lids. Put the cilantro in a small resealable freezer bag. Put everything on a sheet pan and store in the fridge. When you are ready to cook, follow the instructions above. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 67727,"Lemon Cream Martini Lemon drop rimmer (recommended: Stirrings) 2 shots vanilla vodka (recommended: Stoli) 1/2 shot limoncello Ice cubes Splash lemon-lime soda (recommended: Sprite or 7-Up) Blueberries, for garnish Instructions: Wet the rim of a martini glass and coat with lemon drop rimmer. Add vanilla vodka and limoncello to a martini shaker filled with ice. Shake and strain into martini glass. Add a splash of lemon-lime soda and garnish with fresh blueberries. ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Ros]" 67728,"Beet Deviled Eggs 12 large eggs 2/3 cup beet hummus
2 tablespoons chopped pickled beets, plus more for topping
Kosher salt and freshly ground pepper Beet horseradish, for topping
Instructions: Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
Scoop out the yolks into a food processor and puree with the hummus and beets; season with salt and pepper.
Spoon the filling into the egg whites and top with more beets and beet horseradish.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 67729,"Open-Face Sardine Sandwiches 1 tablespoon crme fraiche 1 teaspoon yellow mustard 2 slices rye bread Persian cucumber, thinly sliced Bibb lettuce leaves Tinned sardine fillets, packed in oil Thinly sliced red onion rings Flaky salt, for sprinkling Chopped fresh dill Instructions: Combine the crme fra?che and mustard, then spread on 1 side of each slice of bread. Top each bread slice with some cucumber slices, bibb lettuce, sardine fillets drizzled with oil from the tin and a few red onion rings. Sprinkle with flaky salt and chopped dill. ","[Chenin Blanc, Sauvignon Blanc, Grner Veltliner, Albari?o]" 67730,"Pears with Vanilla Ice Cream and Chocolate Sauce 2 cans pears in heavy syrup, 15 ounces 4 tablespoons amaretto or dark rum 4 ounces bittersweet chocolate chips or, chop up a bar 1 pint French vanilla ice cream Instructions: Drain pears over a small saucepot. Reduce syrup over medium high heat 12 to 15 minutes. Stir in liquor and cook 2 minutes longer. Add chocolate and stir to melt. Remove from heat. Slice pears and place in cocktail glasses. Pour hot chocolate sauce over pears and top glasses with small scoops of vanilla ice cream. ","[Chardonnay, Moscato, Riesling, Pinot Grigio]" 67731,"Parmigiano and Herb Chicken Breast Tenders Olive oil, for frying 1 1/2 pounds chicken breast tenders Salt and pepper 1 cup all-purpose flour 2 large eggs, beaten with 1/4 cup water 2 cups Italian style bread crumbs 1 cup shredded Parmesan 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons 2 handfuls chopped flat-leaf parsley leaves 4 cloves garlic, finely chopped 1 teaspoon crushed red pepper flakes Chicken Parmigiano, recipe follows Instructions: Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner. Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat. Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs. Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano. 2 tablespoons extra virgin olive oil 1 small white onion, finely chopped 3 cloves garlic, minced 1 (14 ounce) can chunky style crushed tomatoes 1 (28 ounce) can crushed tomatoes 1 cup chicken broth or stock A handful fresh basil leaves, torn into small pieces Coarse salt 1 1/2 cups shredded provolone 1/2 cup grated Parmigiano-Reggiano 1 pound spaghetti, cooked to al dente Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste. Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve. Enjoy! ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 67732,"Savory Corn Fritters 1 1/2 cup corn kernels, fresh or frozen 1 3/4 cup flour 2 tsp. baking powder 2 Tbs. yellow cornmeal 2 large eggs 1 cup milk salt and pepper
salt and pepper peanut oil for deep frying Instructions: Heat oil in a large Dutch oven or heavy-bottomed pot to 365F. Whisk together flour, baking powder, cornmeal, salt and pepper in a mixing bowl. Whisk eggs together on another bowl and then add dry ingredients. Fold in corn kernels last. Do not overmix batter. Carefully drop by tablespoonful into oil and fry until golden brown. Drain on paper towels. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 67733,"Baked Prosciutto and Brie with Apple Butter 1 loaf crusty French bread 4 tablespoons butter, softened 1 cup apple butter 16 thin slices prosciutto, about 1/4 pound 2 pears or apples, thinly sliced 1 pound Brie, thinly sliced Kosher salt and freshly ground black pepper Extra-virgin olive oil, for drizzling Instructions: Heat the oven to 450 degrees F. Cut 16 (1/2-inch thick) slices out of the loaf. Butter each side of the slices and put them onto a baking sheet. Spread 1 tablespoon of apple butter onto each slice. Top this with 1 slice of prosciutto and 3 or 4 slices of pear or apple. Cover this with the Brie slices, season with salt and pepper, and drizzle with olive oil. Bake until the cheese is melted, about 8 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67734,"Roasted Sunchoke with Creamy Goat Cheese 2 pounds sunchokes, cut into small chunks Kosher salt and fresh ground pepper
1/4 cup plus 3 tablespoons olive oil 1 head garlic
5 ounces goat cheese, softened
2 tablespoons fresh chives, chopped
Preheat the oven to 425 degrees F. Instructions: Spread the sunchokes out evenly on a baking sheet. Season generously with salt and pepper and drizzle with 1/4 cup olive oil. Mix them around with your hands so everything gets evenly coated. Slice off the top part of the head of garlic to expose a small amount of the cloves. Place the head, root-side down, in a piece of aluminum foil. Season the top cut part with salt and pepper and drizzle with 1 tablespoon olive oil. Wrap the garlic in the foil, creating a package, and place it on the baking sheet with the sunchokes. Roast until the sunchokes are brown and slightly tender, 45 to 50 minutes. While the sunchokes are still hot, smash them with a potato masher or fork. They should be smashed but not completely mashed up. In a large bowl, combine the goat cheese, chives, a generous pinch of salt and pepper and the remaining 2 tablespoon olive oil. Add the smashed sunchokes. Take the garlic out of the foil. Squeeze the bulb so that the roasted cloves come out of the skins and fall into the bowl with the goat cheese and sunchokes. Stir it all up until the ingredients are blended and the sunchokes well coated. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67735,"Creamy Potato Salad 3 pounds Yukon gold potatoes, cut into 1 1/2-inch chunks 1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 hard-boiled eggs, chopped
3 scallions, sliced
2 celery stalks, chopped fine
2 shallots, chopped fine
1 lemon, juiced
Instructions: Put the potatoes in a large pot and cover with cool water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain and transfer to a large bowl. In a separate bowl, combine the mayonnaise, mustard, sugar, salt, pepper, eggs, scallions, celery, shallots and lemon juice; stir to mix together. Add the mixture to the potatoes while still hot, mixing until the potatoes are coated. Transfer to a serving bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67736,"Fruit and Nut Pacos 1 cup small-diced strawberries 1/2 cup blueberries
1 tablespoon maple syrup
2 kiwis, cut into small dice 1/2 cup vanilla Greek yogurt
1/2 cup almond butter or peanut butter
8 thin pancakes, 5 to 6 inches in diameter (see Cook's Note) 1/3 cup mini chocolate chips
1/3 cup toasted coconut
Instructions: In a medium bowl, mix together the strawberries, blueberries, maple syrup and kiwi. Put the yogurt in a small ziptop bag and snip off one of the corners to make a pastry bag. To assemble the pacos, add a little less than a tablespoon of almond butter to each pancake, then spread. Divide the fruit mixture among the pancakes. Squeeze some of the yogurt onto the fruit and sprinkle with mini chocolate chips and toasted coconut. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 67737,"Pepperoni Lasagna Roll-Ups Kosher salt 8 lasagna noodles Olive oil, for tossing noodles 1 1/2 cups part-skim ricotta 3 tablespoons grated Parmesan 5 sun-dried tomatoes packed in oil, finely chopped 1 cup loosely packed fresh basil leaves, torn 24 pepperoni slices, optional 1 cup marinara sauce, for serving Instructions: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. You may want to cook an extra noodle or 2 in case they rip. Drain and toss with some oil. Drape the noodles over the edge of the pot, without overlapping, to cool. Meanwhile, mix the ricotta, Parmesan, tomatoes and 1/2 teaspoon salt together in a medium bowl. Lay out the noodles and evenly divide the ricotta mixture on the noodles, spreading it from end to end of each noodle. Top each with about a few pieces of basil and 3 pepperoni slices per roll if using. Roll up and cut each roll in half to make 16 cylinders. Pack 4 pieces, ruffle-side up, in each lunch container and refrigerate. Pack 1/4 cup of marinara sauce in a separate container with each serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 67738,"Bacon, Brie and Cranberry Holiday Melts Crackers - 24 Crunchmaster? Multi-Grain Aged White Cheddar Crackers Dairy - 24 small slices Brie cheese Condiments - 1/4 cup prepared cranberry sauce Meat - 2 slices bacon, cooked and crumbled Instructions: Preheat broiler to high and position rack in center of oven. Arrange crackers in single layer on foil-lined baking sheet. Top each cracker with slice of Brie, 1/2 tsp cranberry sauce and sprinkle of bacon. Broil for 1 to 2 minutes or until cheese is melted. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67739,"Smoked Salmon Mousse in Cucumber Boats 3/4 pound smoked salmon 8 ounces soft cream cheese Salt and freshly ground black pepper 3 tablespoons heavy cream or half-and-half 2 English cucumbers 2 tablespoons freshly chopped dill Instructions: In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small boat-shapes. Spoon salmon mixture into pastry bag fitted with a star tip, and pipe mixture into each cucumber \boat.\ Garnish with fresh dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 67740,"Muffalletta Panini 1 Tbsp. chopped black olives 1 tsp. KRAFT Tuscan House Italian Dressing and Marinade 2 thin slices Italian bread 1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice 3 slices OSCAR MAYER Oven Roasted Turkey Breast 2 thin slices tomato 1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise Instructions: HEAT panini grill. COMBINE olives and dressing. FILL bread slices with cheese, turkey, tomatoes and olive mixture. Spread outside of sandwich with mayo. GRILL 5 min. or until golden brown. Take Along: If packing this sandwich as part of a school or office lunch, assemble sandwich as directed but spread the mayo on the inside of the sandwich and do not grill the sandwich. Place sandwich in airtight container and refrigerate until ready to pack in an insulated lunch bag before heading out the door. Use Your Skillet: If you don't have a panini grill, cook sandwich in skillet on medium-high heat 3 min. on each side or until golden brown on both sides. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 67741,"Cuervo Golden Margarita 1 oz. Jose Cuervo Especial 5. oz. Grand Marnier 3 oz. Jose Cuervo Lime Margarita Mix 1 cup ice 1 tsp. salt Instructions: Rub rim of a chilled margarita glass with half a lime. Dip into salt to coat. In a shaker with ice, add Jose Cuervo Especial, Jose Cuervo Lime Margarita mix, and Grand Marnier. Shake vigorously. Strain into glass filled with ice ","[Tequila, Cointreau, Triple Sec]" 67742,"Quinoa with Buttery Roasted Vegetables 1 cup quinoa 8 tablespoons (1 stick) salted butter
3 cloves garlic, minced
2 large carrots, peeled, halved lengthwise and cut into 1-inch pieces
2 large parsnips, peeled, halved lengthwise and cut into 1-inch pieces
1/2 red onion, cut into large chunks
1/2 butternut squash, peeled, seeded and cut into large chunks
Kosher salt and freshly ground black pepper Juice of 1 lemon
1/4 cup pine nuts
6 ounces baby arugula leaves
1 cup Parmesan shavings Instructions: Preheat the oven to 400 degrees F. Prepare the quinoa according to the package directions. Set aside to cool. In a small skillet over medium-low heat, melt the butter with the garlic. Turn off the heat and allow it to sit for 5 minutes. Arrange the carrots, parsnips, red onion and squash on a large rimmed baking sheet. Pour over half of the garlic butter, sprinkle on some salt and pepper and toss to coat. Roast the vegetables, tossing occasionally, until they're nice and deep golden brown, 35 to 40 minutes. Set aside to cool slightly. Pour the other half of the garlic butter into a bowl (reserve the skillet for the pine nuts). Add the lemon juice and some salt and pepper and whisk. Add the pine nuts to the reserved skillet, set over low heat and toast, tossing occasionally, until light golden brown, 5 to 7 minutes. Set aside. To assemble the salad: Add the arugula to a large bowl, followed by the roasted vegetables, buttery dressing, quinoa, pine nuts and Parmesan shavings. Toss it all together and serve while still warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 67743,"Triple Hazelnut Cake with Chocolate Buttercream Frosting Shortening, for greasing pans 2 tablespoons cake flour, plus 3 1/3 cups, divided 4 large eggs, at room temperature, lightly beaten 1/3 cup hazelnut-flavored liqueur (recommended: Frangelico) 1 teaspoon hazelnut extract 1 3/4 cups granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon fine-grain sea salt 1 cup peeled, toasted and finely chopped or ground hazelnuts 3 sticks (24 tablespoons) unsalted butter, at room temperature 1 cup sour cream, at room temperature 4 tablespoons unsalted butter, at room temperature 4 tablespoons all-purpose flour 1 cup granulated sugar 1 cup heavy whipping cream 1 cup peeled, toasted and finely chopped hazelnuts 1/4 teaspoon fine-grain sea salt 1 tablespoon hazelnut-flavored liqueur (recommended: Frangelico) 1 teaspoon hazelnut extract 2 tablespoons finely chopped bittersweet chocolate or chocolate disks 8 ounces bittersweet chocolate, finely chopped or chocolate disks 1 cup granulated sugar 1 cup egg whites, at room temperature (from 7 to 8 large eggs) 4 sticks (32 tablespoons) unsalted butter, at room temperature 1 teaspoon hazelnut extract 2 cups peeled, toasted and finely chopped hazelnuts 8 whole peeled, toasted hazelnuts 8 milk chocolate curls Instructions: To make the cake, grease 2 (9 by 2-inch) round cake pans with shortening and line bottoms with parchment rounds. Grease parchment and dust each pan with 1 tablespoon flour, shaking out excess. Set pans aside. Preheat oven to 350 degrees F. In a medium bowl whisk together the eggs, liqueur, and hazelnut extract until blended and set aside. In a large bowl of an electric stand mixer, gently combine on low speed 3 1/3 cups flour, sugar, baking powder, baking soda, salt and hazelnuts until blended. Add the butter and sour cream and beat on low speed until dry ingredients are moistened. Increase speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In 3 separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide batter evenly into the prepared pans and bake on the center rack for 40 to 45 minutes or until a cake tester inserted into the center of each cake comes out clean. Cool cakes in pans for 10 minutes. Remove from pans, discard parchment and cool cakes completely on wire racks, 1 to 2 hours. To make the hazelnut filling, in a medium saucepan melt the butter over medium heat. Sprinkle with flour and whisk until smooth. Reduce heat to medium-low, add the sugar and cream and cook, whisking constantly, for 7 to 10 minutes or until mixture is thickened. Stir in the hazelnuts, salt, liqueur, hazelnut extract, and chocolate and cook just until chocolate melts. Set aside in a bowl and cool completely. To make the chocolate buttercream frosting, melt chocolate in the top of a double boiler over medium heat until smooth. Set aside, off the heat, and cool completely. In a large bowl whisk together the sugar and egg whites until blended. Place the bowl over a saucepan of simmering water and whisk until mixture reaches 140 degrees F. Remove mixture to a large bowl of a stand mixture with a whisk attachment and beat on low speed for 1 minute to cool slightly. Increase speed to high and beat for 4 minutes or until mixture is cool to the touch and doubled in volume. Reduce speed to low and add the softened butter 1 tablespoon at a time, beating well after each addition, until all of the butter has been added. Continue to beat until mixture looks smooth. Fold in the melted chocolate and the hazelnut extract and beat until fluffy. To assemble the cake, split each cake layer horizontally in half to make 4 separate layers. Spread equal amounts of the hazelnut filling between each layer and frost top and sides of cake with the buttercream. To garnish, press chopped hazelnuts onto the sides of the cake. Using a pastry bag fitted with a star tip, pipe rosettes around the top rim using remaining frosting. Place whole hazelnuts and chocolate curls on the top of the cake. Tip: To make this cake an easier undertaking, take the time to search out hazelnuts that have already been peeled. If peeled nuts are unavailable, working in batches, boil nuts in 2 cups water along with 2 tablespoons baking soda for 1 to 2 minutes. Run nuts under water and slip off skins. Dry the nuts well and toast on a baking sheet in a 350 degree F oven for 20 minutes, stirring occasionally. Cool and finely chop and proceed with recipe. If you purchase the nuts already peeled, toast in a 350 degree F oven for only 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67744,"Chocolate-Covered Strawberry Cheesecake Nonstick cooking spray One 15.25-ounce box chocolate cake mix (plus required ingredients) Two 1-pound containers long stem strawberries 1/2 cup granulated sugar One 8-ounce package cream cheese, at room temperature 3 1/2 cups heavy cream Two 1/4-ounce packets unflavored powdered gelatin 4 ounces semisweet chocolate, chopped 1 tablespoon unsalted butter Instructions: For the cheesecake: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Line a baking sheet with parchment and set aside. Cut a 10-inch-by-5 1/2-inch strip of parchment. Prepare and bake the cake batter in the prepared pan according to the package directions for a 9-inch pan. Let cool completely on a rack, about 1 hour. Open the pan clasp, loosen the collar and slip in the parchment strip so it encircles the cake; it will come up about 2 inches higher than the edge. Close the clasp. Meanwhile, chop enough strawberries to make 2 cups. Toss with the sugar in a medium bowl and let sit until softened slightly, about 5 minutes. Use a potato masher to mash the strawberries and sugar to a pulp (the mixture should be mostly smooth with a few chunks). Beat the cream cheese and 2 cups cream in a large bowl with an electric mixer on medium speed until smooth and stiff peaks form, 4 to 5 minutes. Bring 1/2 cup cream to a boil in a small saucepan then whisk in the gelatin, stirring continuously, until dissolved, 2 to 3 minutes. Fold the cream-gelatin mixture into the strawberry mixture until combined. Fold the cream cheese mixture into the strawberry-gelatin mixture until combined. Pour on top of the cake and smooth out the top with an offset spatula. Chill until set, 2 hours and up to overnight. For the ganache: Put the chocolate in a medium heatproof bowl. Bring the butter and the remaining 1 cup heavy cream to a boil in a small saucepan over medium heat. Pour the cream mixture over the chocolate and let stand for 5 minutes. Stir until melted and smooth. Dip each of the remaining strawberries into the chocolate halfway, twisting to let any excess chocolate drip back into the bowl. Place on the prepared baking sheet and let harden, about 30 minutes. Reserve the remaining chocolate. Open the pan clasp and remove the collar and parchment. Transfer the cake to a serving platter or cake stand. Reheat the reserved ganache in the microwave until it is pourable. Pour the ganache around the edge of the cake, smoothing it with an offset spatula and letting some drip down the sides. Place the chocolate-covered strawberries around the rim with the stems facing inward. Let stand until hardened, about 15 minutes. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 67745,"United States of Meatloaf 1 tablespoon olive oil 1 small Spanish onion, cut into small dice
Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
3 cloves garlic, minced
1/2 cup whole milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce 1 teaspoon hot sauce, such as Tabasco
2 large eggs
1 pound ground chuck
8 ounces ground pork
8 ounces ground veal
1 cup coarsely crushed saltine crackers (about 24)
1/3 cup minced fresh parsley
1/2 cup barbecue sauce 1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons sriracha sauce
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. For the meatloaf: Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool. In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined. Place the meat mixture on the prepared baking sheet and use your hands to gently form into a rustic loaf shape, about 9 inches by 5 inches. For the glaze: In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and sriracha. Slather the glaze all over the meatloaf, then bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour. Let rest for 20 minutes before serving. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 67746,"Heirloom Tomato Bloody Mary 2 large red heirloom tomatoes, coarsely chopped (see Cook's Note) 2 large yellow heirloom tomatoes, coarsely chopped 2 ounces vodka 2 tablespoons fresh lime juice 1 tablespoon fresh lemon juice 1/2 teaspoon freshly grated horseradish 1 teaspoon hot sauce Sea salt and freshly ground black pepper Heirloom baby tomatoes, for garnish Instructions: Puree the red and yellow tomatoes in a blender until smooth, about 1 minute. Strain the puree through a fine-mesh strainer into a bowl and discard the solids. Stir in the vodka, lime and lemon juices and horseradish. Add the hot sauce and season with salt and pepper.
Fill a tall glass halfway with ice. Thread some baby tomatoes on a wooden skewer. Pour the tomato mixture over the ice, garnish with the skewered tomatoes and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67747,"Chocolate-Almond Pudding Fondue 1/4 cup sugar 2 tablespoons cornstarch 2 cups milk 5 ounces milk chocolate chips 1 egg yolk, beaten 1/2 teaspoon almond extract Fresh strawberries Pound cake pieces, for garnish Cheesecake pieces, for garnish Cookies, for garnish Instructions: In a saucepan over medium-high heat, combine the sugar and cornstarch. Slowly add the milk, whisking until combined. Cook until the mixture boils and begins to thicken. Add the chocolate. Temper the egg yolk with some of the chocolate mixture and pour the yolk into the saucepan. Cook, stirring constantly, over low heat until smooth and thick. Remove from heat and stir in the almond extract. Transfer to a serving bowl and serve with fresh strawberries, pound cake chunks, cheesecake chunks, and cookies. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 67748,"Butter Roasted Caribou Loin, Mashed Potatoes with Roasted Garlic and Bacon, Sauteed Vegetables, Wild Mushroom Sauce with Currant Jelly 4 (4-ounce) portions caribou 2 1/2 ounces butter 6 1/2 ounces wild mushrooms 2 tablespoons currant jelly 1 shallot, minced 1 cup veal stock 3/4 cup red wine Salt and pepper 5 large Yukon gold potatoes 1 small head garlic, roasted and mashed 1 1/2 ounces butter 3 1/2 ounces bacon, cooked and chopped fine 1/2 cup milk, hot 1/4 pound asparagus, peeled and blanched 1/4 pound snow peas, trimmed and blanched 1/4 pound bok choy, blanched 1/4 pound string beans, trimmed and blanched Butter, for sauteing Kosher salt and freshly ground black pepper Instructions: Caribou Loin and Sauce: Preheat oven to 350 degrees F. Put 2 1/2 ounces of butter and 1 tablespoon of vegetable oil in a large saute pan and heat. Season the caribou with salt and pepper. Sear caribou over low heat. Remove the meat from the pan, add the wild mushrooms and shallots. After searing the meat, put it in a pan and cook in the oven for 15 minutes. It is very important that you served this meat rare or medium rare. Deglaze the pan with the red wine. Add the veal stock and the currant jelly. Reduce the mixture by half. Add salt and pepper, to taste. Potatoes: Bring a large pot of salted water to a boil. Peel the potatoes and boil for 20 to 25 minutes. Drain the potatoes and mash. Place back in the pot with 1-1/2 ounce of butter, the mashed roasted garlic, the roasted bacon and the hot milk. Vegetables: Working in batches, in a large saute pan over high heat, melt butter and toss to heat vegetable through. Season with salt and pepper. Dressing of the plate: In a plate, place a quenelle of mashed potato, the blanched vegetables on the side and then the meat. Pour the sauce on the meat. ","[Chardonnay, Pinot Grigio, Barolo, Rioja]

" 67749,"Ribollita 2 tablespoons extra-virgin olive oil, plus some for drizzling at the table 4 large cloves garlic, chopped 1 medium onion, chopped 2 carrots, peeled and diced 2 ribs celery, chopped 1 fresh laurel leaf or 1 dried bay leaf - fresh bay is available in herb section of larger markets Coarse salt and freshly ground black pepper 2 cans small white beans, such as Goya brand, cannellini beans may be substituted but look for cans marked \small white beans\ on international foods aisle of market 6 cups chicken stock or broth 2 cups tomato sauce 3 cups stale chewy Italian bread, crust removed and bread torn into pieces, about 1/2 a loaf 1 small white onion, thinly sliced or finely chopped, for garnish 1 cup grated Parmigiano-Reggiano, for garnish Instructions: Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Make yours as thick or thin, as you like with the addition of either more bread or additional stock or water. Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 67750,"Veal Chops with Stewed Tomatoes and White Beans 2 cups dry white beans or rinsed canned white beans 1 tablespoon olive oil 1 shallot, minced 2 cloves garlic, sliced 2 cups cherry tomatoes 3 cups veal stock 2 sprigs fresh rosemary 2 sprigs fresh thyme Salt and freshly ground pepper 4 veal chops Salt and freshly ground pepper 1 tablespoon olive oil Zests of 1 lemon Instructions: For a comforting and easy to make main course try Chuck Hughes' seared veal chops served with cherry tomatoes and white beans Preheat the oven to 350 degrees F.
For the beans: Soak the dry beans overnight in water. Rinse and drain the beans. In an ovensafe saute pan, heat the oil and add the shallot, sauteing until translucent. Add the garlic and continue cooking for 1 minute. Add the tomatoes, white beans, and veal stock. Stir and add rosemary and thyme. Season with salt and pepper. Place in the oven and bake for 30 minutes. Remove and keep warm.
For the veal chops: Season the veal chops with salt and pepper, drizzle with olive oil and set aside.
In a large skillet, sear the veal chops in vegetable oil until browned on both sides, about 3 minutes each. Remove from skillet and put the veal chops in the oven for about 12 minutes.
For serving: When ready to serve, spoon tomato and bean mixture on top of veal chops. Garnish with lemon zest and a drizzle of olive oil. Serve with thick slices of grilled country bread, some olive oil and grated garlic. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 67751,"Rack of Pork in Clay Pot 1 (4-pound) pork rack, frenched 1 1/2 cups kosher salt dissolved in 1 gallon of water 3 garlic cloves, plus 1 crushed clove, plus 1 crushed clove 3 tablespoons yellow mustard Pinch paprika 1 tablespoon dried oregano 1 teaspoon crushed red peppercorn 1 (12-ounce can) beer 1 cup white wine 1 lemon, juiced 1/2 cup water 1 tomato, peeled and diced 1 onion, finely chopped 1 apple, peeled and cut into small cubes Parsley, for garnish Instructions: Soak pork in salted water for 2 to 3 hours. Remove pork and rinse. With a paring knife, cut 3 1-inch deep holes in the pork roast, fill with salt, pepper, and a garlic clove. In a small bowl, mix mustard, paprika, oregano, salt, pepper, 1 crushed garlic clove, and crushed pepper. Cover the pork with the mustard paste. Coat inside of clay pot with non-stick cooking spray. Place pork inside clay pot; add beer, wine, lemon juice, water, tomato, onion, apple pieces, and remaining crushed garlic. Cover and place in a cold oven and set temperature for 385 degrees F. Cook for 2 1/2 hours or until meat falls off the bone. After the first hour turn the meat with a large fork and cook for an additional hour to hour and a half. Remove meat and let it stand for 10 minutes before carving. Arrange meat on a platter, pour part of the sauce over the meat and decorate with fresh parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67752,"Circus Animal Sugar Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup vegetable shortening
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/3 cup multi-colored sprinkles
24 frosted circus animal sugar cookies Instructions: In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, shortening and sugar for 3 minutes or until light and fluffy. Add in the egg and vanilla and stir until well combined. In a medium bowl, sift together the flour, baking powder, baking soda and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Fold in the sprinkles, cover with plastic wrap and chill for 30 minutes. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Using a small cookie scoop (about 1 1/2 tablespoons), portion out the dough into balls and roll between the palms of your hands, placing 6 on each of the prepared baking sheets. Make sure to leave about 2 to 3 inches of space in between to allow the cookies to spread while baking.
Bake for 10 to 12 minutes or until lightly golden brown around the edges. Remove from the oven and immediately place 1 frosted circus animal cookie on the center of each cookie, pressing down slightly. Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely. Allow the baking sheets to cool completely, then repeat with the remaining dough and circus animal cookies. The cookies can be stored in an airtight container at room temperature for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67753,"Grilled Rib-Eyes with Peperonata 2 tablespoons chopped fresh rosemary 2 tablespoons ground fennel seeds 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 4 1-pound boneless dry-aged rib-eyes Olive oil Peperonata 1/4 cup olive oil 1 onion, halved and sliced 1/2 inch thick 1 red bell pepper, sliced 1/2 inch thick 1 green bell pepper, sliced 1/2 inch thick 1 yellow bell pepper, sliced 1/2 inch thick 4 cloves garlic, thinly sliced 1 15-ounce can whole peeled tomatoes, crushed by hand 3 sprigs fresh oregano Pinch of sugar Kosher salt and freshly ground black pepper 1/4 cup jarred Calabrian chiles, drained and sliced 1 tablespoon sherry vinegar Instructions: Prepare and preheat your lump charcoal grill to create two heat zones: high and low. In a small bowl, combine the rosemary, fennel, salt and pepper. Pat the steaks dry with paper towels and season both sides with the spice mixture. Lightly coat the steaks on all sides with olive oil. Sear the steaks over the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the meat to the low side of the grill, cover the grill and cook until the steaks reach an internal temperature of 125 degrees F for rare to 135 degrees F for medium, depending on your desired doneness, 5 to 10 minutes per side. Transfer the steaks to a cutting board and let rest for 10 minutes before serving with the peperonata. In a large heavy skillet, heat the olive oil over medium heat. Add the onion, bell peppers and garlic and cook, stirring, until the vegetables are soft, 10 minutes. Add the tomatoes, oregano and sugar; cook until the peppers are very soft and most of the liquid has evaporated, about 30 minutes. Season with salt and pepper; stir in the chiles and vinegar. Discard the oregano. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 67754,"Southern-Style Oxtails 10 pounds oxtails, excess fat trimmed 1 medium yellow onion, diced
1 large green bell pepper, diced
3 ounces beef base
3 ounces chicken base
4 tablespoon garlic powder
2 tablespoons salt
2 tablespoons browning and seasoning sauce, such as Kitchen Bouquet
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
Instructions: Wash the oxtails with warm water and place in a heavy stainless-steel pot. Add the onions, peppers, beef and chicken bases, garlic powder, salt, browning sauce, black pepper and cayenne pepper. Cover the oxtails by three-quarters with water. Bring to a boil and cook, uncovered, adding more water if necessary, until the oxtails are tender, about 2 1/2 hours. Adjust the seasoning to taste. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 67755,"Crispy Roasted Chicken Thighs with Chipotle-Coconut Sauce and Black Bean-Mango Salad 1/2 small red onion, thinly sliced 2 tablespoons rice vinegar, plus more, for the sauce 3 pounds bone-in skin-on chicken thighs, trimmed of excess fat (6 to 8 thighs) Kosher salt and freshly ground black pepper One 15-ounce can black beans, rinsed and drained 1 firm ripe mango, peeled and cut into 1/2-inch pieces 3 tablespoons chopped fresh cilantro 1/2 cup plus 1 tablespoon coconut milk 2 teaspoons chopped chipotle chiles in adobo Instructions: Preheat the oven to 450 degrees F. Put the onions in a bowl with the vinegar and soak 10 minutes. Sprinkle the chicken with 1 teaspoon salt and a few grinds of pepper. Place skin-side up in a large ovensafe skillet and roast until the skin is golden brown and crispy and the chicken is cooked through, about 35 minutes. Meanwhile, toss the beans, mango and cilantro with the soaked onions and vinegar, 1 tablespoon of the coconut milk and salt and pepper to taste in a medium bowl. Transfer the chicken to 4 dinner plates. Carefully pour out the excess fat from the skillet and place on the stovetop over medium-high heat (use caution; the handle will be extremely hot). Add the chipotle chiles, remaining 1/2 cup coconut milk and 1/2 cup water; bring to a boil, scraping the browned bits from the pan. Reduce the heat and simmer until the sauce is slightly thickened, about 3 minutes. Add a splash of vinegar and season with salt. Spoon the sauce over the chicken and serve with the black bean-mango salad on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 67756,"Chili-Stuffed Deviled Eggs 8 eggs 1 tablespoon white vinegar
2 cans dark red chili beans, drained and rinsed 1/2 medium white onion, diced
2 tablespoons butter
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon cayenne Salt and pepper 1/2 cup sour cream 1/4 cup mayonnaise 1 tablespoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon white vinegar Salt and pepper Shredded cheddar, for serving Minced scallions, for serving Smoked paprika, for garnish Instructions: For the boiled eggs: Place the eggs in medium stockpot, add water to cover and pour in the vinegar. Bring to a boil, then remove from the heat and cover with a lid. Let sit for 18 minutes. Remove the eggs to a bowl of ice water and set aside. For the chili: In a skillet, combine the chili beans, onions, butter, tomato paste, chili powder, onion powder, cumin, garlic powder, sugar, cayenne and some salt and pepper. Cook for 20 minutes over medium heat, stirring often. Let cool. For the deviled eggs: Crack the eggs on the counter and peel off the shells. Cut the eggs in half and scoop the yolks into a food processor. Add the sour cream, mayonnaise, dry mustard, garlic powder, onion powder, sugar, vinegar and some salt and pepper. Pulse until smooth and creamy. Transfer the filling to a resealable plastic bag, snip off a corner and pipe into the egg halves. Top each deviled egg with about 2 teaspoons of the chili. Finish off with some shredded cheddar, minced scallions and a small sprinkle of smoked paprika. Enjoy!! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 67757,"Berry Pudding 10 to 15 thin slices white bread, crusts removed 1/2 cup thawed frozen apple juice concentrate 1 1/2 cups raspberries 1 1/2 cups red currants 2 cups strawberries, hulled 1/2 cup cranberries 1 cup blueberries 1 teaspoon unflavored gelatin 2 tablespoons cold water 1 cup heavy cream, optional Instructions: The day before you plan to serve the pudding, line a mixing bowl with plastic wrap. Line the plastic wrap with the bread slices, trimming the pieces so that they fit together neatly. Save enough bread to cover the top of the pudding. In a saucepan, combine the apple juice concentrate and all the berries. Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute. Immediately turn off the heat. Stirring, dissolve the gelatin in the water, then add the mixture to the berries and stir to combine. Spoon the mixture into the bread-lined bowl. Cover with remaining bread slices. Cover the bowl with plastic wrap and chill overnight. When ready to serve, whip the cream until soft peaks form. Remove the pudding from the refrigerator and remove the plastic wrap on top of the bowl. Carefully turn the pudding out onto a platter and serve in spoonfuls with whipped cream on top. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 67758,"4-Ingredient Peaches and Cream Pie 1 refrigerated rolled pie crust (homemade or store-bought) Two 8-ounce blocks cream cheese, at room temperature 1 cup confectioners' sugar 3 to 4 very ripe peaches, halved, pitted and cut into wedges Instructions: Preheat an oven to 350 degrees F. Fit the pie crust into a 9-inch pie plate and fold and crimp the edges as desired. Lay a large piece of foil over the dough and fill with pie weights or raw rice. Bake until the dough begins to dry and set but is still very pale, about 12 minutes. Remove the weights and foil and continue to bake until the dough is golden brown, 15 to 20 minutes more. Set aside to cool completely on a rack. Put the cream cheese, sugar and 1/4 cup water in a large bowl. With an electric mixer, beat on medium-high until light and smooth, about 2 minutes. Pour into the cooled pie crust and smooth out into an even layer. Top with the peach slices, loosely cover with plastic wrap and refrigerate until chilled, about 2 hours or up to overnight. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 67759,"Mini Banana Beignets 2 tablespoons vegetable oil, plus more for frying 1 1/2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/4 teaspoons ground cinnamon 1/3 cup plus 1/2 cup granulated sugar 1 large egg 1/2 cup whole milk 1/2 cup mashed banana (about 1 overripe banana) 1/4 teaspoon banana extract (optional) Instructions: Heat about 2 inches vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, baking powder, salt, 1/4 teaspoon cinnamon and 1/3 cup granulated sugar in a large bowl. Whisk the egg, milk, mashed banana and 2 tablespoons vegetable oil in another bowl. Add the banana extract, if desired. Combine the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl and set aside. Whisk the banana mixture into the dry ingredients until just moistened. Working in batches, drop rounded teaspoonfuls of dough into the hot oil and fry until golden brown, about 15 seconds per side. Remove with a slotted spoon and drain on paper towels, then roll in the cinnamon sugar while still warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 1 pound ziti pasta 1 pound ground beef 1 onion, chopped 2 garlic cloves, minced 1 cup mar" 67760,"Spinach Salad with Orange-Cilantro Vinaigrette 1/2 cup orange juice, freshly squeezed 1/4 cup (scant) canola or vegetable oil 1 1/2 tablespoons cilantro leaves, chopped Salt and pepper, to taste 3 large bunches, flat leaf spinach, washed, dried and stems removed Instructions: In a small bowl, whisk together the orange juice, oil, cilantro and salt and pepper. Dress spinach leaves and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67761,"Cranberry Jelly in a Mold 1 (8-ounce) package fresh or frozen cranberries 2 1/4 cups cranberry juice 1/2 cup sugar 3 envelopes unflavored gelatin Nonstick cooking spray Instructions: In a saucepan over medium-high heat, cook the cranberries, 2 cups cranberry juice, and sugar until the mixture is bubbling and the cranberries have burst. Meanwhile, sprinkle the gelatin over the remaining 1/4 cup cranberry juice to soften. Whisk the gelatin mixture into the hot cranberries. Strain this into a bowl and let cool. Spray your mold with nonstick cooking spray and pour the cooled juice into the mold. Refrigerate for at least 3 hours or overnight. To unmold, briefly dip the mold into hot water to loosen it. ","[Riesling, Vinho Verde, Lambrusco, Cava]" 67762,"Colcannon Skins 20 creamer potatoes 4 tablespoons Irish butter 4 scallions, greens sliced on a bias, whites thinly sliced, separated Kosher salt 1 bunch curly kale, stemmed and cut in chiffonade 1/2 cup sour cream Instructions: Preheat the oven to 350 degrees F. Roast the potatoes on a sheet pan until fork tender, and then let cool. When the potatoes are cool enough to handle, halve lengthwise with a serrated knife. Carefully scoop out the guts of the potatoes, using a melon baller, and then run the guts through a ricer into a glass mixing bowl.
Preheat the broiler.
Melt the butter in a large saute pan over medium-high heat. Add the scallion whites, sprinkle with salt and sweat until tender. Stir in the kale, sprinkle with more salt and cook until wilted. Remove from the heat and let cool slightly. Combine the kale with the mashed potatoes, and mix in the sour cream until combined. Fill the potato skins with the mashed potatoes and kale.
Place the potatoes on a sheet pan under the broiler just until the tops are crunchy. Garnish with the scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67763,"Venison Quesadilla One 6- to 8-ounce venison flank steak 1/4 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon fresh ground black pepper, plus more for seasoning 2 tablespoons canola oil 1/2 white onion, thinly julienned 1 fire-roasted red bell pepper, peeled, seeded and julienned
1/4 teaspoon ground cumin 2 flour tortillas, store-bought or homemade 3/4 cup shredded Monterey jack cheese 1 lime Instructions: Preheat a grill to medium.
Season the venison with salt and pepper and grill for 2 minutes per side. Remove from the grill to a cutting board and let rest.
Heat a saute pan with 2 tablespoons of canola oil over medium-high heat. Add the onions and red pepper and saute until transparent, about 4 to 5 minutes. Stir in the cumin and season with salt and pepper, to taste. Cover 1 tortilla with cheese then evenly top with onions and red peppers. Slice the venison steak against the grain and on the bias. Cover the tortilla with the meat and squeeze 1/2 the lime over top the meat. Put the tortilla, ingredient side up, on stove top griddle pan or a large frying pan. Top with the remaining tortilla and cook until brown. Flip the quesadilla over and brown the other side. Cut into 4 large pieces or 6 small pieces and serve with the remaining 1/2 lime. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 67764,"Hot Milk Cake 1 1/3 cups (6 1/2 ounces) all-purpose flour 2 teaspoons baking powder 1/4 teaspoon kosher salt 1/2 cup (4 ounces) unsalted butter, at room temperature 1/2 cup whole milk 1 1/2 cups (10 1/2 ounces) sugar 3 large eggs 1/2 teaspoon vanilla extract Instructions: Liberally butter two 6-by-3-inch cake pans and dust with flour. Tap out the excess flour. Preheat the oven to 350 degrees F. Sift together the flour, baking powder, and salt into a bowl and set aside. In a saucepan over medium-low heat, combine the butter and milk and heat, stirring occasionally, until the butter is melted, 3 to 4 minutes. Alternatively, in a microwave-safe bowl, combine the butter and milk and microwave on high at 10-second intervals, stirring between each, until the butter is melted. Pour the milk mixture into a large bowl. Set aside and let cool to slightly above room temperature; an instant-read thermometer should register between 80 and 85 degrees F. You want the milk and butter to remain incorporated, so whisk the mixture occasionally and vigorously while it is cooling and up until you add it to the batter. In the top pan of a double boiler or in a bowl for a bain-marie, whisk together the sugar, eggs, and vanilla. Fit the top pan or bowl over (but not touching) simmering water in the bottom pan or a saucepan and gently warm the mixture, stirring, just until the sugar is dissolved and the thermometer registers 110 degrees F, about 10 minutes. Pour the egg mixture through a medium-mesh sieve into the bowl of a stand mixer. Fit the mixer with the whisk attachment and whisk on high speed until the mixture is light and fluffy and has cooled to slightly above room temperature (between 80 and 85 degrees F), about 10 minutes. (Note: The batter becomes more stable as the mixture cools; this is an important factor in creating a cake with good structure.) Stop the mixer. Add the sifted dry ingredients and mix until just incorporated, preferably by hand, lifting and folding in from the bottom center. Or, use the mixer set on low and whisk just until incorporated, about 5 seconds. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly by hand or machine. The batter should be smooth. Check the milk mixture to make sure it is fully cooled, then slowly pour it into the batter, whisking on low speed. Stop mixing as soon as the batter is well blended and smooth. Remove the bowl from the mixer, scrape down the sides of the bowl again, and fold by hand a few times with the spatula. Divide the batter between the prepared pans. Bake until the cakes are golden brown and a tester inserted in the center comes out clean, 30 to 35 minutes. Transfer to wire racks and let cool in the pans for about 20 minutes. When the cakes are cooled enough to handle the pans but still a tad warm to the touch, carefully run an offset spatula around the edges of the pans to loosen them, then invert the cakes onto the racks and remove the pans. Let cool for about 30 minutes longer. Wrap the cakes tightly in plastic wrap and refrigerate to ensure that the interiors are completely cooled before decorating, at least 1 hour or for up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67765,"Foie Gras Doufu 8 ounces foie gras 3 eggs 1 1/2 cups chicken stock Salt and freshly ground black pepper 1 duck breast Cornstarch 7 ounces dashi broth, recipe follows 1 ounce mirin 1/2 ounce light soy sauce 1/2 ounce regular soy sauce 1/2 ounce sugar 2 to 3 ounces cornstarch, mixed with water to make a slurry 2 teaspoons fresh wasabi 1 (1 1/2-inch) piece kombu (dried kelp) 4 cups water 1/4 cup katsuo (dried bonito flake) Instructions: Combine foie gras, eggs, chicken stock, and salt and pepper in a mixer fitted with a paddle attachment. Mix until fine then strain into 4 small serving dishes. Steam in dishes for 10 minutes. In a small saute pan, sear the duck breast, skin side down for 4 minutes. Remove from the pan, let cool slightly, and slice thinly. Coat both sides of the duck slices with cornstarch. In a saucepan, combine dashi broth, mirin, light soy sauce, soy sauce, and sugar and bring to boil. Using cooking chopsticks or tongs, lightly cook the duck breast in boiling teriyaki sauce, maybe 5 seconds per slice. Place 2 or 3 pieces of duck on top of each of the steamed foie gras dishes. Thicken the teriyaki sauce with cornstarch and water, if necessary, and then pour over duck. Finish with wasabi. Wipe the kombu with a damp cloth, then place in a saucepan with water. When the water comes to a boil remove kombu from water. Sprinkle in the bonito flakes and remove saucepan from heat. As soon as the bonito flakes start to sink, strain stock. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 67766,"Spanish Style Paella 1/2 cup olive oil 8 mild Italian sausages, roughly chopped into 1-inch rounds 1 pound dried sausage, roughly chopped 7 chicken breasts, seasoned to taste with paprika, salt and pepper on both sides, cut into 1 1/2-inch chunks 20 peeled, iced uncooked shrimp seasoned to taste with paprika, salt and pepper 2 carrots, finely minced 1 onion, finely chopped 2 celery stalks, finely minced 10 cloves garlic, minced 6 cups arborrio rice/risotto 3 cups white wine Ham hock flavored broth, recipe follows Freshly ground black pepper Grey Salt 6 ham hocks 2 roughly cut onions 1 1/2 cups olive oil 2 carrots, roughly chopped 2 celery stalks, roughly cut 1 bulb garlic 2 tablespoons paprika 2 tablespoons tomato paste 2 (8-ounce) cans tomato puree 2 (32-ounce) cartons chicken stock 2 bay leaves 4 cups water Instructions: In a large paella pan over medium heat, add olive oil and then fresh sausage. Saute for about 5 to 8 minutes, or until sausage is well browned. Add chicken and dried sausage to pan and saute 5 to 8 minutes, or until chicken starts to brown. Add the shrimp and saute just until the shrimp begin to turn red and curl, about 2 to 3 minutes. Remove all meats from paella pan, using a slotted spoon, and place them on cookie tray to cool. In the now empty paella pan, sweat the carrots, onions, and celery for about 15 minutes. Add garlic and saute with vegetables for another 2 minutes. Add the risotto rice, stir and saute until the grains are a pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes unti1 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente. Stir meat and seafood back in before serving. 1 pinch saffron Preheat a large sauce pot over medium-high heat. Add ham hocks and olive oil. Allow to caramelize, both sides, for about 10 to 20 minutes. Add carrots, onions and celery, stir in thoroughly. Slice bulb of garlic in half. With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic. Place each side of the garlic into pot, garlic side down. Leave to caramelize for about 10 minutes. Mix in paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water. Allow to simmer for another 45 minutes. Skim off any fat that has formed and add saffron. Allow to simmer for another 30 minutes. Strain and refrigerate to cool. Yield: 10 to 12 cups ","[Rioja, Tempranillo, Garnacha, Barbera]" 67767,"Fire Roasted Tomato Blender Salsa 1/2 cup packed fresh cilantro (leaves and thin stems only) One 15-ounce can fire-roasted diced tomatoes 2 cloves garlic 1 jalapeno, seeded and chopped 1/2 small red onion, chopped Juice of 1 lime (about 2 tablespoons) Kosher salt Instructions: In this order, put the cilantro, tomatoes, garlic, jalapeno, onion, lime juice and 1 1/2 teaspoons salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 67768,"Salami and Eggs 2 eggs, beaten 2 slices salami Instructions: Add salami to hot omelette pan. When salami has rendered some fat, add eggs and scramble to desired doneness.; ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 67769,"My Favorite Way of Dressing Oysters 1 to 2 shallots, finely chopped 2 teaspoons sugar 5 tablespoons red wine vinegar Salt and freshly ground black pepper Oysters with cl, Ginger, and Rice Wine Vinegar: A half thumb-sized piece peeled ginger, finely grated 6 tablespoons rice wine vinegar 1 red cl, seeded and finely chopped A little finely sliced cilantro leaves 1 teaspoon sugar Seaweed, as a garnish Halved lemons, as an accompaniment Instructions: Mix ingredients together in a small serving dish. Leave for 10 minutes and taste. Add more sugar if required.; Mix together all the ingredients in the serving dish. Taste and add sugar if required. Serve with the oysters. Serve on some crushed on a round tray with seaweed and 1/2 lemons. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 67770,"Maple Brined Turkey 8 quarts water 2 cups kosher salt 2 cups pure maple syrup 2 bunches fresh thyme 6 bay leaves 4 large garlic cloves, peeled and crushed 3 tablespoons black peppercorns 1 (20-pound) turkey Instructions: Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool. Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight. Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine. Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67771,"Pumpkin Butterscotch Blondie Pie 1 1/3 cups graham cracker crumbs (about 10 crackers, finely crushed) 1 tablespoon granulated sugar 5 tablespoons unsalted butter, melted 1 stick unsalted butter 3/4 cup pure pumpkin puree 1 cup packed dark brown sugar 1 large egg 2 teaspoons pure vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 3/4 cup all-purpose flour 1/4 cup butterscotch chips 8 ounces white chocolate, chopped, plus shaved white chocolate for topping 3 tablespoons heavy cream 2 tablespoons pure pumpkin puree Instructions: Make the crust: Preheat the oven to 350 degrees F. Mix the graham cracker crumbs and granulated sugar in a large bowl. Stir in the melted butter until evenly moistened. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate (use the bottom of a measuring cup to help). Bake until firm and golden, 12 to 14 minutes. Transfer to a rack to cool completely, about 30 minutes. Meanwhile, make the filling: Melt the butter in a medium saucepan over medium-high heat. Whisk in the pumpkin and brown sugar to dissolve. Remove from the heat and whisk in the egg, vanilla, cinnamon, ginger and salt. Whisk in the flour until smooth, then stir in the butterscotch chips. Scrape the filling into the crust and smooth the top. Bake the pie until the top is golden and begins cracking and a toothpick comes out mostly clean, 30 to 35 minutes. Transfer to a rack to cool completely, at least 2 hours. Meanwhile, make the ganache: Combine the white chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until almost melted, about 1 minute 30 seconds; stir until smooth. (It's OK if a little oil separates out.) Stir in the pumpkin puree until smooth. Gently pour the pumpkin ganache onto the cooled pie and spread to the edges. Top with shaved white chocolate. Refrigerate the pie until set, about 40 minutes. Return to room temperature before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 67772,"The Best Bolognese 3/4 pound ground beef 3/4 pound ground pork
2 tablespoons olive oil
3 ounces pancetta, cut into 1/8-inch pieces
3 cloves garlic, finely grated
2 large stalks celery, cut into 1/8-inch pieces
1 large carrot, cut into 1/8-inch pieces
1 medium yellow onion, cut into 1/8-inch pieces
1 bay leaf
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
One 6-ounce can tomato paste
1 2/3 cups dry white wine
2 cups homemade chicken stock or water
2 cups milk
1 large Parmesan rind
1 pound fresh tagliatelle or pappardelle, or dry rigatoni
Grated Parmesan, for serving
Instructions: Combine\u202fthe\u202fbeef and pork in a large bowl.\u202f\Pull\u202fthe ground meat apart\u202fwith\u202ftwo forks\u202fas if you were shredding pulled pork, breaking up the clumps and incorporating the\u202fmeat\u202fwithout compacting\u202fit. Continue to pull the meat apart until thoroughly mixed and no\u202fclumps\u202fremain. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Cook the pancetta, stirring occasionally, until the fat has rendered and is golden brown on all sides, 4 to 6 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
Spread half of the ground meat in an even layer in the pot and cook undisturbed until lightly golden brown, 1 to 2 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pot, until the meat is lightly browned on both sides, 1 to 2 minutes more.\u202fTransfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot. Repeat with the remaining ground meat.
Reduce the heat to medium. Add the garlic, celery, carrots, onions, bay leaf, nutmeg, 2 teaspoons salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until very fragrant and brick red, about 2 minutes. Stir in the wine, bring to a boil and cook until it reduces and thickens and no smell of alcohol remains, 6 to 8 minutes. Stir in the stock, milk and browned meat.
Bring to a boil, then reduce the heat to low. Add the Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated away and the mixture resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the sauce should release occasional small bubbles. If you have a small burner you should use it; the larger burners even at their lowest setting might cook the sauce too quickly. If the sauce reduces too quickly, add 1/2 cup of stock or water and continue cooking; repeat if necessary. The sauce needs the full 2 to 2 1/2 hour cook time to develop the flavors.
Discard the bay leaf and Parmesan rind. Use the back of a spoon to break up any remaining clumps of meat for an even-textured sauce. Season with salt and keep warm.
Bring a large pot of salted water to a boil over high heat. Cook the pasta. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than the package directions.
Reserve 1 cup of the pasta cooking liquid, then drain the pasta and transfer to the sauce. Increase the heat to medium, bring the sauce to a simmer and cook, tossing the pasta constantly, until the pasta is al dente and the sauce is slightly thickened, adding pasta cooking liquid if necessary, about 2 minutes.
Transfer the pasta to a platter and top with grated Parmesan.
","[Barolo, Barbaresco, Chianti, Dolcetto]" 67773,"Banana Pancakes 1 1/2 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 large egg 1 cup buttermilk 1/4 cup whole milk 1 tablespoon melted unsalted butter, plus 3 tablespoons 3 ripe bananas, cut into 1/3-inch slices Instructions: Preheat oven to 200 degrees. In large bowl sift together flour, sugar, salt, baking soda and baking powder. In separate bowl whisk together egg, buttermilk, milk and melted butter. Slowly combine the dry ingredients with the wet ingredients. Stir until the flour disappears, but being careful not to over beat the batter. In a large cast-iron skillet, melt about 1/2 tablespoon remaining butter. Ladle about 1/4 cup of batter into the pan for each pancake. Immediately press 4 or 5 banana slices into each so the batter oozes slightly over the fruit. Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with syrup. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 67774,"Peanut Butter and Bacon Scones 4 strips bacon, roughly chopped (about 4 ounces) 4 cups all-purpose flour (see Cook's Note) 6 tablespoons confectioners' sugar 1 teaspoon baking soda 3/4 teaspoons fine salt 1 1/2 cups buttermilk 1/4 cup smooth peanut butter 2 tablespoons milk 1/2 cup dry-roasted peanuts, chopped Instructions: Position a rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment. Cook the bacon in a large skillet over medium heat until crispy, stirring occasionally, about 10 minutes. Remove from the skillet onto a paper towel-lined plate. Strain the bacon drippings and reserve.
Whisk the flour, 2 tablespoons of the confectioners' sugar, baking soda and salt together in a large bowl. Whisk the buttermilk, peanut butter and 1 tablespoon bacon fat in a medium bowl until smooth. Add the chopped bacon. Add the buttermilk mixture to the flour mixture and quickly mix with a rubber spatula to form a shaggy dough. Turn the dough out onto a clean work surface and pat into a circle, about 9-inches wide. Cut into 8 wedges. Evenly space the wedges on the prepared baking sheet. Combine 1 teaspoon of the bacon drippings with the milk and remaining 4 tablespoons confectioners' sugar in a small bowl. Brush some the glaze on top of each scone (there will be some left). Sprinkle with the chopped peanuts. Bake until the tops of scones are lightly golden, about 15 minutes. Transfer to a rack and brush or drizzle with the remaining glaze while they cool. Serve warm or at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 67775,"Citrus Salad 2 hearts romaine lettuce 2 cups jarred citrus salad of orange and grapefruit sections, drained - fresh oranges and grapefruits may also be used but to supreme fruit (method below*) takes extra time 2 tablespoons marmalade 2 tablespoons white wine or cider vinegar 1/3 cup extra-virgin olive oil Salt and pepper 2 tablespoons chopped or snipped chives Instructions: Chop lettuce. Arrange lettuce on platter and top with pieces of grapefruit and orange. *To supreme fresh oranges and/or grapefruits instead, cut off ends then remove skin in strips working all the way around the fruit from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit. Combine marmalade with 2 splashes of vinegar and stream in extra-virgin olive oil. Pour dressing over the salad and season with salt and pepper. Garnish platter with chopped or snipped chives. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 67776,"Veal or Lamb Paprikash 2 1/2 pounds veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 pounds lamb shoulder or boned leg meat, cut into bite-size cubes Salt and freshly ground pepper All-purpose flour, for dredging EVOO, for drizzling 6 tablespoons butter, cut into pieces 3 onions, chopped 3 tablespoons plus 1 teaspoon good-quality sweet paprika 1 1/2 teaspoons ground cumin 2 to 3 large cloves garlic, crushed 2 large fresh bay leaves 1 green bell pepper, seeded and coarsely chopped 1 red bell pepper, seeded and coarsely chopped 1 large heirloom or organic tomato, chopped 1 1/2 cups chicken stock (if using veal) or beef stock (if using lamb) 1 1/2 cups dry white wine (if using veal) or dry red wine (if using lamb) 1 cup creme fraiche, plus a few dollops for garnish 1/2 cup drained caperberries, for garnish, optional Instructions: Preheat the oven to 350 degrees F. Bring the meat to room temperature. Pat the meat dry with paper towels, then sprinkle liberally with salt and pepper and dredge in flour. Heat a drizzle of EVOO in a large Dutch oven over medium-high heat. Add the meat in batches and cook until deep brown all over. Transfer to a plate. Add another drizzle of EVOO to the pot and reduce the heat to medium. Add the butter and let it melt into the oil. Add the onions and cook until very tender, 15 to 20 minutes. Add 3 tablespoons paprika, the cumin, garlic, bay leaves, bell peppers and tomatoes, and stir to combine and heat through, 1 to 2 minutes. Add the stock and wine then return the meat to the pot. Cover with a lid, transfer the pot to the oven and cook until the meat is tender, about 2 hours. Remove the meat to a platter and cover with foil. Using an immersion blender, puree the sauce in the pot. Stir in the creme fraiche and cook until the sauce is reduced, 20 to 30 minutes. Return the meat to the pot. (If you are not serving immediately, cool the stew and then refrigerate until ready to use. Reheat in a moderate oven or over a medium flame.) Just before serving, stir in the remaining 1 teaspoon paprika to brighten the flavor. For garnish, fry the caperberries in a little EVOO until crisp. Top the stew with a few dollops of creme fraiche and the fried caperberries. (The green, red and white colors signify the Hungarian flag.) Any leftover stew is great for lunch or with poached eggs. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 67777,"Pan-Seared Scallops over Lobster-Prosciutto Risotto 2 tablespoons extra-virgin olive oil 1 yellow onion, diced small 1 tablespoon chopped garlic 1 tablespoon chopped shallot
1 1/4 cups arborio rice
1/2 cup white wine
2 cups lobster stock
1/4 cup tomato paste 1/4 cup sherry One 8-ounce warm-water lobster tail 1 tablespoon butter, melted Vegetable oil, for deep-frying 4 ounces thinly sliced prosciutto, julienned
2 pounds dry sea scallops (U-10) Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 1/4 cup shredded Parmesan 1/4 cup fresh cilantro leaves
Citrus Butter Sauce, for drizzling, recipe follows Scallion Oil, for drizzling, recipe follows 1/2 lemon, juiced 1/2 lime, juiced
1/2 orange, juiced
1/4 cup white wine
4 tablespoons butter, cold
Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 12 green onions, trimmed Salt and freshly ground black pepper Instructions: For the risotto: Heat the olive oil in a medium saucepan over medium-high heat until just beginning to smoke. Add the onions, garlic and shallots; saute, stirring frequently, until the onions are translucent. Add the rice and stir to coat with the oil. Add the white wine, stirring to make sure the rice grains are moving freely and not clumped together. Reduce the heat to medium. In a separate saucepan, whisk together the lobster stock, tomato paste and sherry. Add to the lobster stock mixture to the rice, 1/2 cup at a time. Cook, stirring continuously, until all the stock has been added and the rice is al dente. Set the risotto aside and keep warm. Split the lobster tail in half, coat the meat with butter, and lightly sprinkle with salt and pepper. Grill until almost fully cooked. Remove the meat from the shell, cut into bite-size cubes, and add to the risotto to finish cooking. Set the risotto aside. Heat the vegetable oil in a deep skillet over medium-high heat. Deep-fry the julienned prosciutto until crispy, 1 minute. Drain on paper towels. Add 3/4 cup of the fried prosciutto to the risotto; reserve the remainder for garnish. For the scallops: Preheat the oven to 450 degrees F. Heat a large saute pan over high heat. While the pan is heating, pat the scallops dry with a heavy, lint-free paper towel and sprinkle with salt and pepper. Add the olive oil to the pan; heat until extremely hot and smoking. Add the scallops and cook until beginning to turn golden brown, about 3 minutes. Flip the scallops, then transfer to the oven for about 4 minutes, or until cooked through. To finish: Return the risotto to medium heat. Add the Parmesan and stir to combine. For each serving, top one scoop of risotto with 5 sea scallops. Drizzle with citrus butter sauce and scallion oil, and garnish with the reserved crispy prosciutto and some cilantro leaves. Combine the lemon juice, lime juice, orange juice and white wine in a small saucepan over medium heat. Cook until reduced by three-quarters. Remove from the heat add the butter, stirring continuously until smooth. Season with salt and pepper. Combine the olive oil, green onions, and a pinch of salt and pepper in a blender or food process. Blend on high speed until smooth. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 67778,"Roasted Parmesan Potatoes 4 tablespoons salted butter, melted 1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon flaky sea salt
Freshly ground black pepper
4 tablespoons grated Parmesan cheese
2 pounds russet potatoes, cut in 1/4-inch slices Nonstick cooking spray, for the baking sheets 1/4 cup chopped fresh parsley
Instructions: Preheat the oven to 450 degrees F. To a large bowl, add the melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, some black pepper and 3 tablespoons of the Parmesan, then mix together. Add the potato slices and toss to coat. Coat 2 large baking sheets with cooking spray. Spread the potato slices in one layer on the prepared baking sheets. Sprinkle the potatoes with the remaining 1 tablespoon Parmesan and bake until the potatoes are tender, crisp and golden, 15 to 20 minutes. Transfer them to a serving dish and sprinkle with the parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 67779,"Jerk Chicken and Tomato Salad 4 limes 4 teaspoons ground allspice 3 teaspoons ground nutmeg 3 teaspoons ground cinnamon 1/8 cup fresh thyme leaves 2 white onions finely chopped 1 cup chopped scallions 2 Scotch bonnet chiles 2 cups low sodium soy sauce 8 pounds cut up chicken, 8 drumsticks and 8 thighs 1 1/2 pounds juicy tomatoes, cut into wedges
1 tablespoon crushed garlic 1/4 cup olive oil 3 tablespoons red wine vinegar 1 red onion, cut julienne 1/2 cup chopped fresh basil leaves Salt and pepper Instructions: Place the limes in a small microwave-safe bowl and microwave until the essential oils in the skin are released. These limes will be hot coming from the microwave, so set aside and let them cool before squeezing them.
Using a blender (or a food processor), blend all the dry ingredients; allspice, nutmeg, cinnamon, thyme, onions, scallions, peppers (while wearing gloves) together to make a pulp. Return to the limes and squeeze the juice into the blender through the feeder tube. Make sure you use the lime oils which were released by microwaving, as well as the juice you've squeezed. Then add the soy sauce through the feeder tube. Mix well.
Place the chicken pieces and lime skins in a container which you will be able to cover tightly. Pour the marinade over the chicken and rest in the refrigerator overnight (or a minimum of 4 hours). Keep tightly covered and away from other foods, as it will taint them.
Preheat the oven to 300 degrees F.
Roast the chicken in a covered pan for 2 hours. Raise the temperature to 400 degrees F, uncover the chicken, and roast for another 30 minutes. The important thing is that you \check for doneness.\ When the chicken is done, the flesh will feel firm and the juices will run clear. You can also use an instant-read thermometer which should register an internal temperature of at least 180 degrees F.
To make the tomato salad, mix tomatoes, garlic, olive oil, vinegar, red onion, basil in a mixing bowl. Toss gently and season with salt and pepper. Serve at room temperature family style.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 67780,"Tomato Sandwich Warm pita bread 2 giant slices of field-grown tomato Sharp Vermont Cheddar cheese Prepared mayonnaise Salt and freshly ground black pepper Curly green leaf lettuce Instructions: On pita bread, layer tomatoes, Cheddar cheese, mayonnaise, salt, pepper, and lettuce. Serve right away! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 67781,"One-Pan Chicken and Rice with Preserved Lemon 1 1/2 cups basmati rice 1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
Kosher salt
4 boneless skinless chicken breasts (6 to 8 ounces each)
4 tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 preserved lemon (see Cook\u2019s Note)
3/4 cup pitted green olives
1 1/2 cups chicken broth
1/2 cup parsley leaves, chopped Instructions: Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside. Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture. Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine. Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook\u2019s Note).
You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 67782,"Pimiento Cheese Deviled Eggs 12 large eggs 1/2 cup mayonnaise 1 tablespoon relish 1 teaspoon Dijon mustard Kosher salt and freshly ground pepper 1/2 cup shredded orange cheddar cheese, plus more for topping 1/4 cup chopped jarred pimientos Instructions: Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
Mash the egg yolks in a bowl with the mayonnaise, relish and mustard; season with salt and pepper. Stir in the cheese and pimientos.
Spoon the filling into the egg whites. Top with more cheese.
","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 67783,"Eggplant Marinara Sandwiches 1 medium-large eggplant (about 1 pound), cut into 1/2-inch-thick rounds (12 to 14) Kosher salt and freshly ground pepper 5 tablespoons extra-virgin olive oil, plus more for the grill pan 4 cloves garlic, thinly sliced 1 15-ounce can cherry tomatoes 1/2 teaspoon red pepper flakes 4 cups baby arugula Juice of 1/2 lemon 4 ciabatta rolls, split and toasted 1 8-ounce ball fresh mozzarella cheese, halved and thinly sliced Grated pecorino romano cheese, for sprinkling 1/2 cup fresh mint Instructions: Season both sides of the eggplant slices with salt and pepper and set aside. Heat a grill pan over medium-high heat and brush lightly with olive oil. Brush the eggplant slices on one side with 2 tablespoons olive oil. Grill, oil-side down first, until well marked and tender, 3 to 5 minutes per side. Remove to a baking sheet. Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium-high heat until shimmering. Add the garlic and cook until golden brown, 2 to 4 minutes. Add the tomatoes, a pinch of salt and the red pepper flakes. Reduce to a steady simmer and cook, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the sauce is thickened, 8 to 10 minutes; season with salt. Toss the arugula in a large bowl with the lemon juice, remaining 1 tablespoon olive oil and a pinch each of salt and pepper. Divide the eggplant among the roll bottoms and top with the tomato sauce and sliced mozzarella. Sprinkle lightly with salt, pepper and grated pecorino. Add the mint and roll tops. Serve with the arugula salad; sprinkle with more grated pecorino. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 67784,"Corn on Cornbread Butter for greasing baking pan 1/2 cup flour 1 1/2 cups stoneground yellow cornmeal 1 teaspoon salt 1 teaspoon sugar 1 1/2 tablespoons baking powder 1 cup milk 3 eggs, lightly beaten 1/2 cup melted butter 2 cups thawed frozen corn kernels Instructions: Preheat the oven to 400 degrees. Lightly butter a 9inch square baking pan In a mixing bowl combine the dry ingredients: flour, cornmeal, salt, sugar and baking powder; set aside. In another mixing bowl combine the milk, eggs and melted butter and add to dry ingredients. Mix just until combined, then fold in the corn kernels. Transfer to baking pan and bake in middle of oven for 20 to 25 minutes or until a toothpick when inserted in middle of bread comes out clean. Remove cornbread from oven and serve hot or room temperature. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 67785,"English Muffin Pizzas 2 tablespoons olive oil 1 onion, chopped (about 2 cups) 2 small carrots, grated 1 red bell pepper, chopped (about 2 cups) 1 medium zucchini, cut into 1/2-inch pieces (about 3 cups) 1 clove garlic, sliced Kosher salt and freshly ground black pepper One 28-ounce can crushed tomatoes 6 English muffins, split 1 1/2 cups shredded mozzarella (about 6 ounces) 1/4 cup grated Romano cheese Assorted toppings: sliced pepperoni or ham, cooked sausage or bacon, olives, cooked chopped broccoli, hot pepper slices or pineapple Instructions: Heat the oil in a large pot over medium-high heat. Add the onions and cook, stirring, until softened and starting to brown, about 5 minutes. Stir in the carrots, peppers and zucchini and cook, stirring, until softened, about 15 minutes. Add the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring, until the vegetables are lightly browned, for 10 minutes. Stir in the crushed tomatoes. Add 1 cup water to the empty tomato can and pour into the pot. Reduce the heat to medium low and simmer until the vegetables are very soft, the sauce has thickened slightly and the rawness from the canned tomatoes has mellowed, about 20 minutes. Puree the vegetables with a hand blender or transfer to a blender and puree until smooth, holding down the lid with a kitchen towel to prevent the hot sauce from spraying. Season with additional salt and pepper if needed and cool. You will have about 5 cups of sauce. While the sauce simmers, lay the English muffin halves in a single layer on a baking sheet and lightly toast in a toaster oven set to broil or under an oven broiler, 2 to 3 minutes. Spread the top of each muffin with 1 to 2 tablespoons of sauce. Combine the 2 cheeses and sprinkle over the sauce. To serve as a snack right away, add your desired toppings and place the assembled pizzas under the broiler in the oven or toaster oven until the cheese is melted, 2 to 3 minutes. To make ahead: Place the entire tray of mini pizzas in the freezer and freeze until hard, about 1 hour. Stack in a plastic freezer bag until ready to eat. To reheat, place the frozen pizzas on a piece of heavy-duty foil, add any toppings you like and bake in a toaster oven at 400 degrees F until golden, hot and the cheese is melted, 13 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 67786,"Lime Pie 2 cups all purpose flour 1/2 cup lard, chilled 2 1/2 tablespoons unsalted butter, chilled 1/2 teaspoon salt 1/3 cup ice water 3/4 cup fresh lime juice Drop of green food coloring 1 pound cream cheese, room temperature 1 can sweetened condensed milk Grated zest of 1 lime 1 cup crema or creme fraiche 1/4 cup powdered sugar 1 lime, thinly sliced, for garnish Instructions: Prepare the pie crust: In a bowl, combine the flour, lard, butter and salt. Mix lightly with your fingers until the mixture forms peasized pieces. Using a fork, stir in the ice water, a little at a time, until a dough forms, and then knead lightly until it comes together in a ball. Wrap in plastic wrap and refrigerate at least 1 hour or overnight. On a lightly floured work surface, roll out the dough into a round about 12-inches in diameter and 1/4 inch thick. Drape the round over the rolling pin and transfer to a 9 inch or 10 inch glass or ceramic pie plate. Ease the pastry into the pie plate, pressing it gently against the bottom and sides. Trim the edges, leaving a generous 1/2 inch overhang. Fold the overhang under, then crimp the edges. Cover and chill for 30 to 60 minutes. Preheat the oven to 350 degrees F. Prick the bottom and sides of the pastry with a fork. Line the pastry with parchment paper or waxed paper and fill with pie weights or dried beans. Bake until lightly browned, 20 to 25 minutes. Remove from oven and remove the weights and paper. Transfer the pie shell to a rack and cool completely. Filling: In a food processor fitted with the metal blade, combine the lime juice, green food coloring, cream cheese and condensed milk. Process until smooth, scraping down the sides of the work bowl often. Add the lime zest and process to mix thoroughly. Pour into the pie shell and place in the refrigerator. In a bowl, using a whisk, beat the crema and powdered sugar until soft peaks form. Using a rubber spatula, spread the mixture over the top of the pie, creating peaks evenly over the surface. Garnish with the lime slices. Cover and chill for 4 to 6 hours or overnight before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67787,"Halloween Bundt Cake | Matcha Monster Bundt Cake Butter, for greasing the pan 2 1/2 cups all-purpose flour, plus more for dusting the pan
1 3/4 cups sugar 1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2/3 cup brewed coffee
1/2 cup unrefined coconut oil 1/3 cup unsweetened cocoa powder 4 ounces semisweet chocolate, chopped
One 14-ounce can coconut milk
1 teaspoon vanilla
2 large eggs, lightly beaten
16 ounces white chocolate, chopped (or white chocolate chips) 2 teaspoons cooking-grade matcha
Candy eyeballs, for decorating
Instructions: Preheat the oven to 350 degrees F. Generously grease a 10- to 12-cup bundt pan with the butter, then dust it with flour, tapping out any excess. Whisk together the flour, sugar, baking soda and salt in a large mixing bowl; set aside. Heat the coffee, coconut oil, cocoa powder, semisweet chocolate and 1/3 cup of the coconut milk in a small saucepan over medium heat, stirring frequently, until the chocolate is melted and makes a smooth sauce, 4 to 5 minutes. Fold the chocolate mixture into the flour mixture until smooth and combined. Fold in the vanilla and eggs until smooth. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack set inside a baking sheet to cool completely, 1 to 2 hours. Meanwhile, make the ganache: Put the white chocolate in a heatsafe bowl; set aside. Sift the matcha into a saucepan and whisk in 1/4 cup of the coconut milk. Keep whisking until no lumps remain. Whisk in the remaining coconut milk. Set over medium heat and cook, stirring often, until the mixture just begins to boil. Pour it over the white chocolate, let it sit for a few seconds, then stir it all together until the chocolate melts. Let the ganache cool slightly, stirring often, until no longer hot to the touch and thickened but still pourable. Pour 1 cup of the ganache over the cake and refrigerate until hardened, about 10 minutes. Pour the remaining ganache over the cake and refrigerate until hardened, about 10 minutes. Scrape the ganache at the bottom of the baking sheet back into the bowl and pour it over top once more. Let it harden, about 10 minutes. Decorate the cake with candy eyeballs, then slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 67788,"Instant Pot Pork Loin with Carrots and Onions 1 tablespoon light brown sugar 2 teaspoons dried dill 2 teaspoons sweet paprika Kosher salt and freshly ground black pepper One 2-pound boneless pork loin 2 tablespoons extra-virgin olive oil 3 medium onions, halved and sliced 1/2 inch thick 1 pound carrots, cut into 1-inch chunks 1 tablespoon tomato paste 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh sage 1/2 cup dry white wine 1 cup low-sodium chicken broth 1 dried bay leaf 2 tablespoons unsalted butter, at room temperature 2 tablespoons all-purpose flour 1/4 cup chopped fresh parsley Instructions: Stir to combine the brown sugar, dill, paprika, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture all over the pork loin. Set a 6- or 8-quart Instant Pot? to medium saute (see Cook's Note) and add the olive oil. When the oil is hot, add the pork loin and brown all over, turning with tongs, about 4 minutes. Remove to a plate. Add the onions and carrots and season with 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables begin to brown, about 4 minutes. Add the tomato paste, thyme and sage. Stir to coat the vegetables in the tomato paste. Add the wine and simmer until reduced by half, 1 to 2 minutes. Add the chicken broth and return to a simmer. Tuck the bay leaf into the sauce and nestle the pork loin in the middle (it will not be covered by liquid).
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Remove the pork to a cutting board. Return the sauce to a simmer on the medium saute setting. Mash the butter and flour into a paste with a fork in a small bowl. Whisk into the simmering sauce and cook, whisking, until sauce is thickened, about 1 minute. Discard the bay leaf and stir in the parsley. Thinly slice the pork and serve with the sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67789,"Crudite Platter Kosher salt, as needed 1/4 pound green or wax beans, ends trimmed 1 to 2 stalks of broccoli, or 1/2 head cauliflower, trimmed into florets 1/2 pound asparagus, stalks peeled, woody ends trimmed 1/2 pound fresh sugar snap peas 1 fennel bulb, trimmed, sliced vertically into 1/4-inch wedges 1 red bell pepper, trimmed, seeded, and cut into strips 1 yellow bell pepper, trimmed, seeded, and cut strips 1 bunch radishes (about 10) (with greens attached), washed 4 medium carrots, cut into 4-inch-long sticks 1 to 2 small zucchini or summer squash, cut into spears 1 bunch scallions (white and green), trimmed 1 medium cucumber, peeled if waxed, cut into spears 1 cup cherry or grape tomatoes Curry Dip or \Really\ Onion Dip, recipes follow, or sauce of your choice 2 cups whole milk yogurt 1 tablespoon vegetable oil, like soy, peanut, or corn 1 large clove garlic, minced 1 tablespoon Madras curry powder 1/2 cup prepared mayonnaise 2 tablespoons sweet mango chutney, finely chopped 1 scallion (white and green), thinly sliced 2 dashes hot sauce, or to taste 1 teaspoon freshly squeezed lime juice 1 tablespoon finely chopped fresh coriander (cilantro) Kosher salt and freshly ground pepper 3 medium onions, 2 left in their skins, and 1 peeled 1 cup plus 2 tablespoons extra-virgin olive oil 2 cups mayonnaise 1/2 cup sour cream 1 tablespoon white wine vinegar 2 teaspoons kosher salt Freshly ground black pepper Hot sauce, as needed 2 scallions (white and green), minced Instructions: Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt generously. Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli and asparagus. (The asparagus may take a minute less, depending on their size.) Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice. Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours. Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry and cook, stirring, until fragrant about 30 seconds more. Set aside to cool. In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander. Season with salt and pepper, to taste. Yield: about 2 cups Preheat the oven to 425 degrees F. In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside. Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 1 cup oil and heat until hot. Add the diced onion and cook, stirring occasionally until they just begin to lightly brown, about 5 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 1/4 cup of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.) Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 1/4 cup of reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the scallion. Refrigerate until very thick, about 3 hours or overnight. When ready to serve top with the fried onions. Yield: about 4 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67790,"Lightened-Up Shepherd's Pie 1 pound all-purpose potatoes, peeled and quartered 1 medium head cauliflower (about 2 pounds), cored and cut into 1-inch florets 1 bunch scallions, finely chopped 1 1/4 cups low-sodium chicken broth Kosher salt and freshly ground black pepper
1 pound lean ground beef 1 teaspoon extra-virgin olive oil 3 carrots, halved lengthwise and cut into thin half-moons 3 cloves garlic, finely chopped 2 stalks celery, finely chopped 2 medium onions, finely chopped 2 tablespoons all-purpose flour 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce One 10-ounce package frozen peas, thawed Instructions: Put the potatoes in a large saucepan and add enough cold water to cover by 2 inches. Bring to a boil, cover and reduce the heat to maintain a steady simmer. Cook until a knife just pierces through the potatoes, about 7 minutes. Add the cauliflower, bring to a boil and simmer until a knife easily slides through the vegetables, about 20 minutes. Reserve 1 cup of the cooking water before draining.
Return the potatoes and cauliflower to the saucepan. Add the scallions and mash with a potato masher. Add 1/ 4 cup of the broth and continue mashing until almost smooth. If the mixture is dry and falling apart, add a few spoonfuls of the cooking water and continue mashing. The mixture should be thick and hold together. Season with salt and pepper. Meanwhile, preheat the oven to 425 degrees F. Heat a large skillet over medium-high heat until hot. Add the beef and spread out in a single layer. Sprinkle with salt and pepper. Cook, stirring and breaking into small bits, until browned, about 3 minutes. Transfer to a dish with a slotted spoon. Add the oil to the same skillet and reduce the heat to medium. Add the carrots, garlic, celery, onions and some salt and pepper. Cook, stirring occasionally, until the vegetables are browned and tender, about 10 minutes. Add the flour and tomato paste and cook, stirring, for 1 minute. Stir in the Worcestershire sauce and remaining 1 cup broth. Bring to a boil, and then stir in the peas and the beef and its accumulated juices. Remove from the heat. In a 3-quart ceramic flameproof baking dish, spread the beef mixture in an even layer. Spoon the potato mixture evenly on top. Bake until the beef mixture is bubbling, about 20 minutes. Turn the oven to broil and broil until the top is golden brown, about 5 minutes more. Let rest 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67791,"Apfel Bahnhof 1/4 cup grated cheddar cheese 1/2 cup fresh butter, cut into 1/4-inch cubes, chilled 2 cups flour, sifted 3/8 cup chilled water Freshly ground salt, to taste Flour, to dust 2 large, crisp cooking apples 2 tablespoons Kirsch 2 ounces Camembert cheese 2 thin slices Emmenthal cheese 1 egg, beaten Instructions: Place cheese, butter and flour in a bowl and mix together with a pastry blender. Gradually add water until forming a firm dough. Knead lightly, cover with waxed paper and place in refrigerator to rest for 1/2 hour. Once rested, roll out to 1/4-inch thick oblong shape. Divide dough in 1/2 to make 2 squares, reserving 2 (1-inch) square pieces. Place large sheets of dough side by side on cookie sheet. Preheat oven to 375 degrees F. Peel and core apples. With syringe, inject apples with Kirsch and fill cavity with Camembert. Place apples on dough and top with Emmenthal. Pull opposite corner of pastry together on top of apple, crimp and seal, securing edges tightly with beaten egg. Cover seams with reserved patches of pastry. Add pinch salt to remaining egg wash and brush pastry. Bake for 30 minutes, until crisp and golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67792,"Sopaipillas and Sherried Fruit Compote on Honey Pastry Cream with Vinagres De Yema Gran Reserva Glaze 1 cup whole milk 1 vanilla bean 3 egg yolks 1/4 cup sugar 1/4 cup honey 2 tablespoons cornstarch 4 cups plus 4 tablespoons flour 1 1/2 teaspoons salt 1 teaspoon baking powder 1 package dry yeast 1/4 cup warm water 1 1/4 cups milk 1 quart vegetable oil, for frying Cinnamon and powdered sugar, for dusting 1 cup hulled and quartered strawberries 1 cup 1/2-inch diced pineapple 1 cup sliced bananas 1 cup sherry 1/2 cup brown sugar 1/4 cup chopped mint 1 cup sherry vinegar 1/2 cup honey Instructions: To prepare pastry cream, place the milk in a saucepan. Split the vanilla bean and scrape the seeds into the milk and add the bean as well. Heat the milk over medium heat and bring to a boil. While the milk is heating, combine the egg yolks, sugar, and honey in a mixing bowl. Add the cornstarch and mix until smooth. Once the milk is boiling, remove the vanilla bean and add 1/4 of the milk to the egg mixture, whisking continuously making sure the eggs do not scramble. Once the yolks are tempered, return the egg mixture to the milk in the saucepan and continue whisking over medium heat until the mixture bubbles and thickens. This should take 1 to 2 minutes. Once the cream has thickened, place it in a bowl over an ice bath and cover with plastic wrap. Allow the cream to cool thoroughly. Sopaipillas: Using a large mixing bowl, blend the flour, salt and baking powder. In another bowl, dissolve the yeast in the warm water to activate and add to the flour mixture. Incorporate the milk slowly to form a single ball of dough. Knead the dough until smooth, cover and allow to rise until doubled in size. In a large pot or fryer, heat the oil to 360 to 375 degrees F. On a floured work surface, roll the dough out to 1/4-inch thickness. Using a cutter or knife cut the dough into desired serving size portions. Drop the sopaipillas, 2 or 3 at a time, into the oil and fry, turning them often until browned. Remove with a skimmer and place on paper towels to drain. Sprinkle the warm sopaipillas with cinnamon and powdered sugar. To make the fruit compote, place the ingredients in a mixing bowl and toss until the fruits are evenly coated. Allow the fruit to marinate in the refrigerator for at least 2 hours. Strain fruit from liquid before serving. To make the glaze, place the vinegar in a saucepan and over medium heat reduce by half. Dissolve the honey in the warm vinegar and allow to cool. Set aside. To serve, split the sopaipillas open and pipe in a portion of the pastry cream. Fill the remainder of the sopaipillas with fruit compote. Place the sopaipillas on each plate, drizzle the glaze around the sopaipillas and dust with powdered sugar and cinnamon. Finish with a dash of vinegar on the fruit compote. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67793,"BBQ Yellow Bean Chicken with Grilled Chinese Long Beans 4 heaping tablespoons yellow bean sauce 4 heaping tablespoons honey 4 tablespoons Shaohsing rice wine or dry sherry 4 tablespoons light soy sauce Peanut oil 1 heaping tablespoon light brown sugar 1 teaspoon dark soy sauce 6 cloves garlic, finely chopped 2-inch piece ginger, peeled and freshly grated 6 boneless, skinless chicken thighs, cut into 1 to 2-inch pieces 12 ounces Chinese long beans, trimmed and cut into thirds 1 Fresno chili, seeded and chopped for garnish
Instructions: Put the bean sauce, honey, rice wine, light soy sauce, 1 tablespoon peanut oil, brown sugar, dark soy sauce garlic and ginger into a bowl and stir to combine. Add the chicken and turn to coat. Cover the bowl, refrigerate and leave to marinate for a minimum of 1 hour and as long as overnight.
Preheat a grill or grill pan over high heat, making sure the grates have been brushed clean and lightly oiled before cooking.
Remove the chicken from the marinade. Reserve the marinade, transfer to a small pan and bring to a boil for 5 minutes. Set aside.
Divide and thread the chicken onto the 4 bamboo skewers, 5 to 6 pieces of chicken per skewer. Grill the chicken on each side until charred, about 2 minutes. Turn the heat down to medium and place the green beans on the grill alongside the chicken skewers, basting the chicken and beans with the reserved marinade. Continue turning and basting every couple minutes until the outside edges are glazed and sticky and the chicken is cooked through; 10 to 12 minutes total. Serve hot or at room temperature, garnished with the chiles. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 67794,"Pat's Famous Beef and Pork Chili 6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces 4 cloves garlic, finely chopped 2 medium onions, finely chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 3 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon chipotle chili powder 2 teaspoons dried oregano 1 tablespoon smoked paprika Salt and freshly ground black pepper 1 pound 85 percent lean ground beef 1 pound ground pork 1 cup beer (recommended: Budweiser) One 15-ounce can black beans, drained and rinsed One 15-ounce can kidney beans, drained and rinsed One 24-ounce can crushed tomatoes One 24-ounce can diced tomatoes, with juice Lime wedges, for garnish Sour cream, for garnish Shredded Cheddar, for garnish Sliced scallions, for garnish Instructions: In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 67795,"Spicy Cheddar Cheese Football Three 8-ounce packages cream cheese, softened 3 cups shredded aged Cheddar 1 cup grated romano 3/4 cup sour cream 1 teaspoon hot sauce 1 teaspoon Worcestershire sauce Salt and freshly ground black pepper Salt and freshly ground black pepper
3 cups toasted pecans, finely chopped in a food processor 1 cup dried cranberries, chopped in a food processor Sriracha sauce Chips, veggies or hunks of crusty French bread, for serving Instructions: Combine the cream cheese, Cheddar, romano, sour cream, hot sauce and Worcestershire in a bowl. Using a handheld mixer, whip until combined. Adjust the seasoning with salt and pepper if necessary.
Plop the cheese mixture onto a parchment-lined baking sheet and cover in plastic wrap. Using your hands, mold the cheese into a football shape. Remove the plastic, cover evenly with the nuts and cranberries and, using Sriracha, draw football laces on top. Set in the fridge for at least 30 minutes to firm up.
Serve with chips, veggies or hunks of crusty French bread. ","[Riesling, Sauvignon Blanc, Zinfandel, Tempranillo]" 67796,"Chocolate Sauce 3/4 cup half-and-half 1 tablespoon unsalted butter 1/2 pound semisweet chocolate chips 1/4 teaspoon pure vanilla extract Instructions: Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat.. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 67797,"Fried Pork Chops 6 bone-in pork chops Kosher salt and freshly ground black pepper
2 sleeves butter crackers 3/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
1 cup buttermilk
1 teaspoon hot sauce
Vegetable oil, for frying
Instructions: Place the pork chops between two pieces of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Use the tenderizer side for a few whacks at the end. Sprinkle both sides of the pork chop with salt and pepper. Finely crush the butter crackers in a large plastic resealable bag. In a small baking dish, combine the flour and cayenne. In a second dish combine the buttermilk and hot sauce. Add the crushed crackers to a third dish. Dredge a pork chop through the flour mixture, dusting off any excess, then through the buttermilk, letting excess drip off, and then through the crushed crackers, making sure to coat on each side. Set on a sheet tray and continue with the remaining chops. Rest the chops for 10 minutes in the refrigerator. This will help the breading stick to the chops. Fill a large high-sided skillet halfway with vegetable oil and heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F. Using tongs, carefully place the pork chops in batches, into the hot oil. Fry, flipping once halfway through cooking (only if the chops are not submerged), until golden brown and fully cooked, about 8 minutes. Repeat with the remaining pork and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67798,"Gatsby 5 cardamom pods 5 star anise pods 1 1/2 teaspoons fennel seeds
1 1/2 teaspoons cumin seeds 1 cinnamon stick 1 cup white wine 1 tablespoon Madras curry powder 1 tablespoon ground turmeric
5 cups chicken broth
4 to 5 pounds skinless, boneless chicken thighs
1 1/2 to 2 cups good-quality mango chutney Kosher salt and freshly ground pepper Mayonnaise, for spreading 8 Portuguese rolls, split and slightly warmed in the oven Sliced Peppadews, pickled cucumbers, french fries and malt vinegar, for topping
Instructions: Toast the cardamom pods, star anise, fennel seeds, cumin seeds and cinnamon stick in a dry large pot over medium-low heat until fragrant, 3 to 4 minutes. Add the wine, curry powder, turmeric and 1 tablespoon of the chicken broth. Add the chicken, then cover with the remaining chicken broth and bring to a boil. Reduce the heat and simmer until the chicken is cooked through and tender, about 1 hour.
Remove the chicken from the broth and let cool. Remove and discard the spice pods from the broth; reserve the broth.
Once the chicken is cool enough to handle, shred it and add it back to the broth. Stir in 1 1/2 cups chutney, adding more to taste. (You don\u2019t want the chutney to overpower the curry and make it too sweet, but you need enough to fully balance the curry; if the curry gets too sweet, add water.) Season with salt and pepper. Spread mayonnaise on the cut sides of the rolls. Put Peppadews and pickled cucumbers on the roll bottoms, then top with the chicken and fries. Season the fries with salt and pepper and a few dashes of malt vinegar. Cover with the roll tops. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 67799,"Pretty in Pink Strawberry Champagne Cupcakes 2 1/4 cups all-purpose flour 1 1/2 cups sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 1 cup fresh strawberries 3 eggs 1 cup extra-dry champagne 1/2 cup butter, melted 1/2 cup vegetable oil 4 cups heavy whipping cream 8 large marshmallows 2/3 cups powdered sugar Champagne Simple Syrup, recipe follows 1/2 cup extra dry champagne 1/2 cup sugar Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 18 to 19 cupcake liners. Sift together the flour, sugar, baking powder, and salt in a medium bowl. Place the strawberries in a food processor and process until pureed. Measure out 1/2 cup of the puree, and reserve the extra for the frosting. In the bowl of a stand mixer with a paddle attachment, mix the strawberry puree, eggs, Champagne, butter, and vegetable oil on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined. Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely. For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the heavy whipping cream on high speed until soft peaks form, about 4 minutes. (While whipping the cream, place a washcloth over the mixer to prevent splatters on countertop.) While the cream is whipping, melt the marshmallows in a heat-proof bowl in the microwave on high for 15 seconds. Stir with a rubber spatula, and plop the melted marshmallows into the whipping cream once the soft peaks are reached. Continue to whip until stiff peaks are formed. Turn the speed to medium and add the sugar and 1/4 cup reserved strawberry puree. Whip until all the ingredients are incorporated, about 30 seconds. To assemble: With a pastry brush, brush the tops of the cooled cupcakes with the Champagne Simple Syrup. Place the frosting in a piping bag with a tip of your choice, and pipe a large dollop or multiple swirls on the tops of the cupcakes. In a medium saucepan over medium-high heat, stir the Champagne and sugar together with a wooden spoon until the sugar has completely dissolved. Reduce the heat to medium, and continue to cook until the mixture has reduced to about half and can line the back of the spoon, about 5 minutes. Allow to cool slightly. ","[Bubbly Pinot Grigio, Ros, Prosecco, Cava]" 67800,"Boiled Maine Lobster 1 gallon water Pinch sea salt 1 bunch fresh parsley 4 bay leaves 1/4 cup whole black peppercorns 4 (1 1/2 pound) whole lobsters or equivalent amount of lobster tails 1 pound melted butter Instructions: Boil the water in a large pot with a lid and add salt, parsley, bay leaves and peppercorns. Place the lobsters into the boiling water, making sure you leave the rubber bands on the claws (to avoid being pinched). Boil covered for about 15 minutes, then remove to a tray. (If using lobster tails only, the cooking time will be less. Boil until the meat is no longer translucent.) To shell the lobster, separate the tail from the body by lightly twisting. Remove the claws, and using a lobster cracker or nut cracker, extract the lobster meat and place on a serving platter. Put the melted butter in appropriately sized bowls for dipping the lobster pieces and enjoy! Note: You can keep the stock from the pot for when you need stock (for soups or other recipes) in the future. Strain, allow to cool, and freeze in labeled containers or plastic bags in 1/2 or 1 cup increments. I actually like to freeze them in ice cubes containers (each cube is about 1/8 of a cup) and then toss them into a labeled plastic bag. (Waste not, want not!) ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 67801,"Mixed Melon Smoothie 1 1/2 cups watermelon, cut into 1-inch chunks 1-cup cantaloupe melon, cut into 1-inch chunks 1-cup honeydew melon, cut into 1-inch chunks 1/8 cup loosely packed fresh mint leaves 1/2 teaspoon grated fresh ginger 1/2 cup lowfat plain yogurt Fresh mint sprigs for garnish Instructions: Place the melon chunks in a blender, add the mint leaves and grated ginger, and process until smooth. Add yogurt. Serve thoroughly chilled.; ","[Riesling, Moscato, Vinho Verde]" 67802,"Half and Half with Lemonade Ice Cubes 8 cups cold water 2 cups freshly squeezed lemon juice 1 cup simple syrup 1 quart freshly brewed iced tea Instructions: Pour water, lemon juice, and simple syrup into a large pitcher or pourable container and stir until combined. Reserve 1 quart of homemade lemonade for making the Half and Half. Pour some of the lemonade into an empty ice cube tray and freeze until frozen solid. Transfer lemonade ice cubes to a large pitcher or easily transportable and pourable container. Pour the iced tea and 1 quart of the homemade lemonade over the lemonade ice cubes and stir to blend. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 67803,"Bourbon Street Butterscotch Brownies Butter, for greasing pan 1 cup brown sugar, packed 1/4 cup vegetable oil 1 egg 1/4 cup chopped nuts 1 teaspoon vanilla extract 3/4 cup popped popcorn, finely ground and kernels discarded 1 teaspoon baking powder 1/2 teaspoon salt Instructions: Butter an 8-inch-square baking pan. Preheat oven to 350 degrees F. In a large bowl, stir together brown sugar, oil, and egg until smooth. Mix in nuts and vanilla. In a small bowl, mix together the ground popcorn, baking powder, and salt. Add popcorn mixture to the batter, stirring well. Spread evenly in the buttered pan. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cut into squares while warm. ","[Bourbon, Port, Tawny Port, Madeira]" 67804,"Avocado Pesto Toast 1/2 cup walnuts 1/4 cup olive oil
1 1/2 tablespoons freshly squeezed lemon juice
4 cloves garlic 2 ripe avocados, pitted and peeled
1 large bunch fresh basil leaves (about 3 ounces)
Salt and freshly ground black pepper 6 pieces whole-grain toast
Instructions: In a food processor, pulse together the walnuts, olive oil, lemon juice, garlic, avocados and basil until smooth. Add salt and pepper to taste. Spread onto each piece of toast. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67805,"Pacific Cider Ice cubes 1 part ginger ale 1 part hard apple cider 1 part green apple Schnapps Instructions: In a large glass filled with ice, pour in equal parts ginger ale, hard apple cider and green apple Schnapps. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Riesling]" 67806,"Rosemary-Infused Lemonade 2 small sprigs fresh rosemary, plus more for serving (optional) Kosher salt 1 cup fresh lemon juice, or more to taste 1/2 cup agave nectar or other natural sweetener, or more to taste Lemon slices, for serving (optional) Instructions: Bring 6 cups water to a boil in a saucepan. Remove from the heat and add the rosemary and a pinch of salt. Cover and steep, 30 minutes. Strain into a pitcher and cool to room temperature. Stir the lemon juice, agave nectar and 2 cups cold water into the pitcher. Add more lemon juice or agave nectar to taste. Serve over ice with more rosemary and/or lemon slices, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 67807,"Crisp in a Pinch 1 cup blueberries 1 cup blackberries
1 cup raspberries
1/2 cup granulated sugar
1 lemon, zested and juiced
2 cups rolled oats
1/2 cup sliced almonds
3 tablespoons salted butter
4 tablespoons maple syrup
1 tablespoon brown sugar
1 teaspoon ground cinnamon
Pinch of kosher salt
1 tablespoon cornstarch
1 pint vanilla ice cream, for serving Fresh mint leaves, to garnish
Instructions: Place a small pot over medium heat and add the blueberries, blackberries, raspberries, granulated sugar and lemon zest and juice. Cook until the sugar is dissolved and the berries have released their juices, about 6 minutes. Meanwhile make the granola. Place a large nonstick skillet over medium-high heat. Add the oats and almonds and toast until light golden, 2 to 3 minutes. Remove from the skillet and reserve. Reduce the heat to medium, then add the butter to the skillet. Once the butter is melted, add the maple syrup, brown sugar, cinnamon and salt. Bring to a boil and cook for 1 minute, until you have a thin syrup. Add the toasted ingredients back to the skillet. Cook, stirring and tossing the ingredients, for 1 minute. Transfer to a plate and set aside. Make a slurry by stirring the cornstarch into 2 tablespoons of water. Stir into the berry mixture and allow to thicken, about 1 minute. Portion the berry mixture into 4 serving bowls. Top liberally with the oat and almond mix. Add 1 scoop of ice cream to each and garnish with a little more of the berry mix, a little more granola and some mint, then serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 67808,"Louisiana Seafood Gumbo Olive oil, for sauteing 1 1/2 medium-sized onions, coarsely chopped 1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped 8 cloves garlic, finely chopped 1/2 green bell pepper, coarsely chopped 6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan Roux, recipe follows 6 tomatoes, roughly chopped Stock, recipe follows 1 pound shrimp heads reserved for stock 2 or 3 crabs, cleaned,and chopped into chunks Lemon slices Chopped green onions Serving suggestion: with rice or as a soup 1/2 cup flour Olive oil 9 cups water Shrimp heads 1 stalk celery 1/2 lemon 1 bay leaf 3 basil leaves Creole seasoning (recommended: Dash) Salt and freshly ground black pepper Instructions: Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the Roux and mix thoroughly to pick up all the excess oil in the pot. Next add the tomatoes and bring the mixture to a boil. When mixed, strain the Stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown. Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Pinot Grigio]

" 67809,"Shrimp Cavatappi 8 cups uncooked cavatappi pasta 8 ounces heavy cream
2 cups feta
1/2 cup roasted red pepper strips
2 tablespoons extra-virgin olive oil 24 jumbo shrimp, peeled and deveined 10 cloves garlic, minced
2 shallots, minced 24 cherry tomatoes, halved 2 cups sliced fresh mushrooms
8 cups destemmed baby spinach
Salt and pepper Instructions: Cook the pasta and set aside. In a pot, combine the heavy cream, feta and roasted red peppers and heat until everything melts together. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the shrimp, garlic, shallots, cherry tomatoes, mushrooms, spinach and salt and pepper to taste. Cook, stirring occasionally, until the shrimp turn pink and the spinach wilts. Reduce the heat to medium, add the cooked pasta and sauce and stir to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67810,"Roasted Broccolini with Panko Gremolata 2 large bunches broccoli Good olive oil Kosher salt and freshly ground black pepper 2 teaspoons minced garlic (2 cloves) 1/2 cup panko (Japanese bread flakes) 2 tablespoons toasted pine nuts 2 teaspoons grated lemon zest (2 lemons) 1 1/2 tablespoons freshly squeezed lemon juice Instructions: Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Remove and discard the bottom half of the broccoli stems. Cut the remaining stems in half lengthwise up to the florets and pull the florets apart. (Don't cut through the florets!) Continue cutting all the stems and pulling the florets apart - you want to have about two inches of stem with whole florets attached. Place the broccoli on two sheet pans, drizzle with 4 tablespoons of olive oil, sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper. Toss well, spread in one layer on each pan, and roast for 15 minutes until crisp-tender and the edges are starting to brown, tossing occasionally. Meanwhile, in a small (8-inch) saute pan over medium-low heat, heat 1 1/2 tablespoons of olive oil, add the garlic, and cook for 1 minute, until fragrant but not browned. Add the panko, tossing to coat in the oil. Cook over medium-low heat for 3 to 4 minutes, until the panko is golden brown, tossing occasionally. Off the heat, add the pine nuts and lemon zest. Place the broccoli on a serving platter, sprinkle with the lemon juice, then the panko mixture, 1/2 teaspoon salt, and toss well. Serve hot, warm, or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 67811,"Bread Soup 1 cup olive oil 3 cloves garlic, crushed 2 stalks celery, diced 1 pound tomatoes, peeled, seeded, and chopped Coarse salt, to taste 2 bay leaves 1 Arbol cl finely chopped 2 quarts chicken stock 1/2 bunch cilantro, leaves chopped 12 slices country bread 1/2 pound Grated Cotija cheese Instructions: Heat the olive oil in a large heavy saucepan, over a medium high heat. Add the garlic, cook until soft. Then add the celery, and tomatoes. Continue to cook another few minutes. Add bay leaves and Arbol chilies, cook briefly and gradually pour in the chicken stock. Bring to a boil, cover the saucepan, reduce the heat and cook gently for about 40 minutes. Strain the stock, pressing on the solids, and return broth to the saucepan. Discard the solids. Add the cilantro. Toast the bread lightly and drop it into the hot stock. Leave for 2 minutes, then serve at once, with a bowl of grated Cotija cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 67812,"Spicy Hotpot 2 tablespoons groundnut oil (peanut) 3 to 4 long dried Sichuan chiles or long dried chiles 2 ounces whole Sichuan peppercorns 1 tablespoon cl bean sauce* 1 tablespoon cl sauce 6 cups hot vegetable stock 2 star anise 6 dried Chinese mushrooms or 6 dried shiitake or porcini mushrooms 1 small handful dried orange peel or the zest of 1 orange 9 ounces cl oil 1 (1-inch) piece fresh ginger, peeled 2 medium red chiles, seeded and sliced
9 ounces (MSG free) fish balls
1 large spring onion, coarsely chopped 1 small handful Chinese cabbage leaves, sliced 1-inch thick 1 small handful deep-fried tofu
1 small handful fresh tofu, cut into 1-inch chunks 3 tablespoons black rice vinegar (recommended) or balsamic vinegar 3 tablespoons light soy sauce 1 red cl, seeded and finely chopped
1 egg yolk 1 tablespoon Oriental satay sauce* or barbeque sauce 1 tablespoon light soy sauce 1 tablespoon finely chopped fresh cilantro leaves 1 tablespoon finely sliced spring onions (green) 9 ounces (MSG-free) fish cake, sliced
Baby corn, as needed* Raw lamb, thinly sliced, as needed Raw prawns or shrimp, shelled and deveined, as needed Firm tofu, cut into chunks, as needed Enoki mushrooms, as needed Instructions: For the soup base:
Heat a 3 1/2 pint capacity wok over a high heat, and add the groundnut oil. Stir-fry the chiles and Sichuan peppercorns until fragrant. Add the cl bean sauce, and cl sauce, then pour in the stock. Add the star anise, mushrooms, orange peel, cl oil, and ginger, and bring everything to a boil. Then, reduce the heat to medium-low, and simmer for 20 minutes. Ten minutes before serving, stir in the chiles. For the hotpot:
Whilst the stock is simmering, divide all the fish balls, spring onions, cabbage, deep-fried tofu, and fresh tofu on 4 serving plates, cover with plastic wrap, and chill them in the refrigerator.
For the soy dipping sauce:
Combine the black vinegar, soy sauce, and chiles in a bowl, and set the sauce aside.
For the special dipping sauce:
Let each guest prepare their own Taiwanese dipping sauce at the table. In a small bowl, stir to combine, the egg yolk, satay sauce, cilantro, and spring onions.*
For the assembly:
To serve, arrange all the ingredients on the table. Transfer the soup base to an electric wok or fondue pot, and set it up in the center of the table. Let the guests help themselves, and cook the raw ingredients in the spicy broth. Serve with both dipping sauces. ","[Syrah, Tempranillo, Garnacha, Barbera]" 67813,"BBQ Braised Brisket Sandwiches 1 tablespoon cl flakes 1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon packed light brown sugar
Kosher salt and freshly ground black pepper One 3-pound brisket
2 tablespoons olive oil
2 cups Nancy's Sweet and Tangy BBQ Sauce, recipe follows 1 tablespoon Worcestershire sauce
One 12-ounce bottle lager beer or chicken broth 6 ciabatta sandwich rolls
Mayonnaise, for serving 2 tablespoons butter 1/2 medium red onion, chopped
3 cloves garlic, minced
2 cups tomato sauce
1 cup ketchup
1/2 cup packed light brown sugar
1/4 cup white wine vinegar
2 teaspoons dry mustard powder
1/2 teaspoon cayenne pepper, plus more if needed Kosher salt
Instructions: In a medium bowl, stir to combine the cl flakes, chili powder, garlic powder, onion powder, paprika, brown sugar and some salt and pepper. Rub the spice mix on the brisket to coat. Place in a large resealable bag or dish and refrigerate for at least 1 hour or up to overnight. Preheat the oven to 325 degrees F and position a rack in the center of the oven. Heat the olive oil in a large Dutch oven set over medium heat. Sear the brisket, fat-side down, until caramelized and browned, 6 to 8 minutes, then flip and cook another 5 minutes. Pour in the Nancy's Sweet and Tangy BBQ Sauce, Worcestershire and beer. Bring to a simmer, then cover the pot and transfer to the oven. Cook until the brisket is tender and the internal temperature of the thickest part reads 185 degrees F on an instant read thermometer, about 2 hours 30 minutes. Place the brisket on a cutting board to rest for 20 minutes, and reserve the cooking sauce. Slice the brisket thinly against the grain, then return the meat to the Dutch oven and coat in the sauce. Pile the meat onto the sandwich rolls, spread some mayo on one side of the roll and then drizzle some extra sauce over the meat to serve. In a medium saucepan, heat the butter over medium heat. Add the onions and cook until soft and translucent, 4 to 5 minutes. Stir in the garlic and cook 1 minute, then whisk in the tomato sauce, ketchup, sugar, vinegar, mustard, cayenne and some salt. Bring to a boil, then reduce to a simmer and cook for 45 minutes.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 67814,"Vinny's Spaghetti Pie 1/2 cup milk 1/4 cup Parmesan 1/2 teaspoon fine salt 1/2 teaspoon freshly ground black pepper Pinch freshly chopped parsley leaves 4 eggs Olive oil, as needed 1/4 clove garlic, cut into razor thin slices 1/2 pound leftover cooked spaghetti (with tomato sauce clinging to it) Instructions: Whisk together the milk, Parmesan, salt, pepper, parsley, and eggs. Heat a large skillet over medium heat and add a little olive oil. Add the garlic and cook, stirring, until fragrant. Add the leftover spaghetti, pour over the egg mixture, and cook, without stirring, until the bottom is browned, about 5 minutes. To flip the pie, set a plate the size of the skillet on top. Invert the skillet so the pie falls on to the plate. Invert the pie onto another plate, cooked-side up. Return the skillet to the medium-high heat, add a little more oil, and slip in the pie. Continue cooking until the bottom is browned, about 5 minutes more. Transfer the pie to a plate, cut into wedges, and serve. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 67815,"Nimbu Pani Mint Julep 1/2 cup sugar 3/4 teaspoon black Indian rock salt 1/2 bunch fresh mint leaves, plus more for muddling and 1 sprig for garnish 1/2 bunch fresh mint leaves, plus more for muddling and 1 sprig for garnish
2 juicy limes Crushed or shaved ice 2 ounces good-quality Kentucky bourbon Seltzer water Instructions: Combine 1/2 cup water with the sugar, black salt and mint in a small saucepan. Heat over medium-high heat until the sugar and salt dissolve into a sweet and salty simple syrup. Strain the syrup and transfer to the fridge to cool. Discard the mint leaves. Squeeze the limes into a pitcher and add the chilled simple syrup. Crush or muddle a few mint leaves in the bottom of an 8-ounce mint julep cup until they form a paste. Fill halfway with ice. Add 2 ounces of the simple syrup and the bourbon and top with seltzer. Stir until the silver cup is frosted on the outside. To serve, garnish with a sprig of fresh mint. Reserve the remaining simple syrup for additional drinks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 67816,"Country Ham Biscuits and Scallion-Pimento Cheese Two 7-ounce bricks sharp white Cheddar, finely grated Two 4-ounce jars pimentos, drained and diced 1/2 cup mayonnaise 1/4 cup chopped scallions
2 cups all-purpose flour, plus more for dusting 1 tablespoon baking powder
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, cut into cubes and chilled, plus 1 tablespoon for the skillet 3/4 cup buttermilk, well shaken
1/4 cup finely diced country ham
Instructions: Preheat the oven to 450 degrees. Place a 10-inch cast-iron skillet in the oven to heat. For the scallion-pimento cheese: Stir together the cheese, pimentos, mayonnaise and scallions in a large bowl. Set aside, or if making ahead, place in the fridge until ready to use. For the country ham biscuits: Mix the flour, baking powder and salt in a bowl. Using a pastry blender or 2 table knives, cut the cold butter cubes into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough that comes together and leaves the sides of the bowl (make sure all the flour is worked in). Stir in the ham. Turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable. With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough out with a 2-inch floured biscuit cutter. Remove the skillet from the oven and melt the remaining 1 tablespoon butter in it. Place the biscuits in the skillet. Bake until lightly browned, 10 to 12 minutes. To serve: Split the biscuits and serve with a generous spread of pimento cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 67817,"Not-So Cheese Sauce 1 cup (240 ml) water 2 tablespoons (30 ml) lemon juice ? cup (50 g) canned pimento, drained 2/3 cup (70 g) whole raw almonds 1? teaspoons onion powder ? cup (30 g) nutritional yeast 2 teaspoons kosher salt Instructions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 3 minutes or until heavy steam escapes from the vented lid. This vegan \cheese\ sauce is perfect as a nacho dip or served over macaroni. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 67818,"Maids of Honour 8 ounces (225 grams) puff pastry 8 ounces (225 grams) curd cheese 1 1/2 ounces (40 grams) caster sugar 1 lemon, rind grated 1-ounce (25 grams) ground almonds 1 large egg, plus 1 egg yolk Instructions: Preheat the oven to 400 degrees F (200 degrees C) Roll pastry carefully in both directions until about 1/4-inch (7 millimeters) thick, cut in circles about 3-inches (75 millimeters) in diameter and allow to rest. Mix cheese, sugar, lemon rind, and almonds, then add egg and mix until combined. Press pastry into mini muffin pans. It is important that it is thin on the base and thick on the sides. Fill about 2/3 full with mixture and bake for about 25 minutes, or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 67819,"Sticky Toffee Pudding 11 tablespoons unsalted butter 300 grams dark brown sugar
   90 grams molasses
   1 tablespoon instant espresso powder
   1/4 teaspoon kosher salt
   3/4 cup heavy cream
   105 grams all-purpose flour 3/4 teaspoon baking powder
   1/2 teaspoon baking soda
   1/2 teaspoon kosher salt
   220 grams pitted Medjool date meat, divided
   3/4 cup water, boiling
   1 large egg plus 1 yolk
   85 grams (6 tablespoons) unsalted butter, melted
   65 grams dark brown sugar
   50 grams granulated sugar
   1/4 teaspoon vanilla extract
   1/2 teaspoon instant espresso powder
   Instructions: For the toffee sauce: Melt the butter in a small saucepan over low heat, then add the sugar, molasses, espresso powder and salt. Whisk to work out any lumps, then continue to cook over low heat. When bubbles appear at the edge of the pan, whisk in the cream and bring to a bare simmer. Remove the pan from the heat, cover and set aside. For the cake: Position a rack in the center of the oven and heat to 350 degrees F. Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside. Place 150 grams of the pitted dates and the boiling water in the bowl of a food processor fitted with the standard S-blade. Allow to soak for 2 minutes, then pulse 3 times. Add the eggs, butter, both sugars, the vanilla extract and espresso powder to the food processor and pulse 5 times. Follow with the flour mixture and the remaining dates and pulse 3 more times. Coat the bottom of each well in a 6-cup popover pan with 1 1/2 teaspoons of the toffee sauce. Follow with the batter, filling each cup 3/4 of the way full (see Cook's Note). You may have a few tablespoons of batter leftover depending on the size of your popover pan. Bake for 11 minutes, then remove the pan from the oven and tap either on the oven door or countertop 3 times to deflate. Rotate the pan 180 degrees and bake another 11 minutes or until the middle of the cakes reach 210 degrees F. Place the popover pan on a half-sheet pan and run a skewer around the outer rims to loosen the cakes. Pierce each cake several times with the skewer, poking all the way down to the bottom of the pan. Pour 1 tablespoon of toffee sauce over each pudding and let soak for 30 minutes. When ready to serve, heat your broiler to high and broil the puddings until bubbly, 1 to 2 minutes. Remove and immediately run the skewer around the outer rims, cover with a clean sheet pan and invert to release. Serve with more toffee sauce spooned over each pudding. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 67820,"Ultimate Grilled Cheese 12 slices thick-cut bacon, such as Nodine's applewood smoked 1 cup good mayonnaise 1/4 cup Dijon mustard 1/4 cup freshly grated Parmesan cheese 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices) 6 tablespoons salted butter, at room temperature 6 ounces aged Gruyere or Comte cheese 6 ounces extra-sharp Cheddar, such as Cabot or Shelburne Farms Instructions: Preheat the oven to 400 degrees F. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut in 1-inch pieces. Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don't neglect the corners! Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce-side down. Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67821,"Gordon and Gary's Pesto Chicken Quesadillas Fresh basil leaves 1 clove garlic Roasted almonds Parmesan cheese Olive oil Salt and freshly ground black pepper 1/4 teaspoon paprika 1/4 teaspoon pepper 1/2 teaspoon ground cumin 1 teaspoon salt 1 boneless skinless chicken breast 1 flour tortilla Instructions: First make the pesto: In a sturdy and large plastic cup put a large handful of fresh basil leaves, 1 clove of garlic, a 1/4 cup of roasted almonds, 1/4 cup of shredded Parmesan, a drizzle of olive oil, and a pinch of salt and pepper. Use an immersion blender to blend it all together, until smooth and bright green. Reserve. For the chicken: Mix together the paprika, pepper, and cumin in a bowl with a teaspoon of salt. Dust the chicken breasts with the spice mixture and rub in. Grill on a medium hot grill, turning occasionally until chicken is just cooked through. Depending on how thick the breasts are, about 5 to 6 minutes per side. Remove from grill and let rest. Cut the chicken into 1/2-inch slices and set aside. Lay a tortilla over low heat on the grill and spread a thin layer of pesto over it. Lay the strips of chicken over the tortilla and sprinkle with Parmesan, cover with another tortilla. Cook until you get color on the bottom and carefully flip it over to cook the other side. Once it is done, remove from heat and let rest for 1 minute. Cut the tortilla like a pizza and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 67822,"Cajun Spiced Burgers 1 1/2 pounds 80% lean ground beef 2 teaspoons Cajun seasoning 3 scallions, sliced (white and green parts) 1/2 cup mayonnaise 2 teaspoons Dijon mustard 1 teaspoon hot sauce 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped 1 celery stalk, finely chopped (about 1/2 cup) 1 medium yellow onion, sliced into 1/4-inch rounds 1 medium green bell pepper, sliced into 1/4-inch rings 1 tablespoon vegetable oil 4 sesame seed hamburger buns, split Instructions: SET UP: Prepare a grill or grill pan and heat to medium-high heat. FORM THE PATTIES: Gently mix the ground beef, Cajun seasoning, and scallions. Form into four 1/2-inch-thick patties. MIX THE REMOULADE: Combine the mayonnaise, mustard, hot sauce, parsley, and celery in a small bowl. Refrigerate until needed. GRILL EVERYTHING: Grill the patties, flipping once, to desired doneness, about 4 minutes per side for medium. Brush the onion and green pepper with the oil and grill the vegetables until lightly charred and tender, about 5 minutes total. SERVE: Toast the buns on the grill for a minute or so. Put a patty on the bottom bun and top with remoulade. Add some onion and bell pepper, then add the top bun. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 67823,"Coffee Granita 3 cups warm coffee 1/2 cup sugar 1 teaspoon pure vanilla extract Pinch of salt Lightly sweetened whipped cream, for serving Limoncello, for topping (optional) Instructions: In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and place in the freezer for 2 hours. Remove from the freezer and use a fork to scrape any of the ice that has formed. Return to the freezer for another 2 hours, then repeat the scraping. If the granita is still not frozen, return to the freezer again and repeat the scraping. Serve with a dollop of whipped cream on top or drowned with 1/2 ounce of limoncello.
   ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 67824,"Healthy Eggplant and Kale Parmesan 1 tablespoon olive oil 2 cloves garlic, minced Kosher salt One 28-ounce can no-salt whole tomatoes, crushed well by hand 1 small bunch curly kale, stripped from the stems and chopped (about 6 cups) 1 cup torn fresh basil leaves 1 cup almond flour 1/2 cup whole-wheat breadcrumbs 2 large egg whites 2 medium eggplants, sliced into 1/2-inch rounds, ends discarded (about 2 1/2 pounds) Freshly ground black pepper 1 cup shredded part-skim mozzarella 1/4 cup grated Parmesan 2 tablespoons fresh parsley leaves, chopped Instructions: Position 2 oven racks in the middle and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment. Cook the oil, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the garlic just starts to turn golden, 4 to 6 minutes. Add the tomatoes; rinse the can with about 1 1/2 cups water, and add the tomato water to the skillet. Add the kale and basil, bring to a simmer and cook until the sauce thickens, about 25 minutes. Meanwhile, combine the almond flour and breadcrumbs in a medium bowl until evenly mixed. Whisk the egg whites and 3 tablespoons water in another medium bowl until frothy. Lay out the eggplant slices on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant slices in the egg whites, then press into the almond-breadcrumb mixture to coat. Place the eggplant pieces on the baking sheets. Bake until the eggplant is tender and the crust is golden brown, about 30 minutes. Rotate the baking sheets if the top one is browning too quickly. Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Place the baking dish under the broiler until the cheese is melted and browned, about 1 minute. Serve immediately, while the cheese is still warm. Sprinkle the top with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 67825,"Grandma's Candied Yams 4 large yams 8 tablespoons (1 stick) unsalted butter
2 cups packed dark brown sugar
1/2 cup canned pineapple juice
2 1/2 to 3 teaspoons ground cinnamon
1 1/2 teaspoons pure vanilla extract
Pinch of ground cloves 1/2 cup strawberry preserves
Instructions: Preheat the oven to 375 degrees F. Cut off the ends of the yams, then peel and cut the yams into 1/2-inch-thick circles. Add to a 2-quart baking dish. Set aside. In a medium pot, melt the butter over medium heat. Add the brown sugar and stir until thoroughly blended. Stir in the pineapple juice, cinnamon, vanilla and cloves. Taste the mixture to make sure it's sweet to your liking and pour over the yams. Spread the strawberry preserves on top of the yams. Cover the dish with aluminum foil and bake until the yams are semi-tender, about 40 minutes. Remove the foil and bake until the yams are caramelized, 20 to 25 minutes more. Plate and serve hot. And don't forget to pour the sauce from the baking dish on top! ","[Chardonnay, Riesling, Moscato, Merlot]" 67826,"Molten Chocolate Cake Unsalted butter, for cake molds 2 tablespoons cocoa powder 3 ounces extra-bitter chocolate, finely chopped 3 ounces unsalted butter 2 eggs 2 egg yolks 3 ounces sugar 1 1/2 ounces all-purpose flour Serving suggestion: Espresso Creme Anglaise, recipe follows 3 egg yolks 1/3 cup sugar 1 1/2 cups light cream 3 tablespoons brewed espresso Instructions: Preheat the oven to 400 degrees F. Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa. Melt the extra bitter chocolate and the unsalted butter in a double boiler. In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated. Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full. Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The batter will hold overnight in the refrigerator after it's been put into the molds. Bake for 7 to 9 minutes. The tops will have cracks, the sides will be set, but the centers will be very soft. Serve immediately and drizzle with Espresso Creme Anglaise. Whisk the yolks and the sugar together until thickened and pale yellow. In a small pot warm the cream just to the boiling point over medium heat. While whisking, add some of the hot cream into the egg mixture. Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon. Add the espresso. Refrigerate until ready to use. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 67827,"Tournedos Rossini-style with Glazed Vegetable Bouquetiere, Sauce Perigueux-style 4 tablespoons sunflower oil 4 (7-ounce) beef filets Salt and freshly ground pepper Salt and freshly ground pepper
4 (3-ounce) portions fresh or frozen duck foie gras Vegetable Bouquetiere, recipe follows 4 slices black truffles (not too thick) Perigueux Sauce, recipe follows 20 pieces carrots, tourneed, medium size 4 tablespoons granulated sugar 4 tablespoons unsalted butter plus 2 tablespoons unsalted butter Salt and freshly ground pepper 20 pieces turnips, tourneed, medium size 4 tablespoons finely chopped fresh curly parsley 1 handful sea salt 12 tablespoons string beans 1 teaspoon finely chopped shallots 20 pieces potatoes, tourneed, medium size 1 tablespoon sunflower oil 3 tablespoons freshly made clarified butter 2 large shallots, finely sliced 1 clove garlic, finely sliced
1 large bouquet garni 1/2 teaspoon cracked black pepper 2 cups Madeira wine 2 tablespoons cognac 3 cups fresh brown veal stock 4 tablespoons fresh duck foie gras, broken into small pieces 1/2 piece black truffle, finely chopped 1 tablespoon unsalted butter Instructions: In a medium saute pan, heat the sunflower oil over medium-high heat. Season the fillets with salt and pepper. Sear the fillets until golden brown on each side to the desired degree of doneness. Drain on a paper towel-lined plate.
Over high heat, heat a small non-stick pan or skillet. Season the slices of duck foie gras with salt and pepper. When the pan is very hot, put the slices of duck foie gras in it, and quickly sear for about 1 minute on each side. Drain on a paper towel-lined plate.
To serve, in the middle of each plate, arrange the bouquetiere of vegetables. On top of the vegetables, place a fillet. On the top of the fillets, put a slice of foie gras. On the top of the foie gras, add the slices of black truffle. Pour the sauce delicately around the vegetables. Vegetable Bouquetiere: Put the carrots in 1 saute pan and the turnips in another. Add water up to the top of the carrots, and add 2 tablespoons sugar and 1 tablespoon butter. Season with salt and pepper, and cook over medium-high heat until liquid is completely evaporated and vegetables are tender. To the other pan, add water up to the top of the turnips, and add 2 tablespoons sugar and 1 tablespoon butter. Season with salt and pepper, and cook over medium-high heat until liquid is completely evaporated and vegetables are tender. Remove vegetables, and then continue to cook until the remaining sugar and butter become a light caramel. When the caramel is at the right color (light brown), return the carrots and turnips to the respective pans until each vegetable gets the brightness and light brown color. Season the carrots and turnips individually. Divide 2 tablespoons of chopped parsley among the saute pans. Remove from heat and set aside.
To cook the string beans, bring a small pan full of water to boil. Add a large handful of sea salt. When the water is boiling, add the string beans and let them cook for about 10 to 15 minutes, until the string beans are soft and not 'crispy'. Refresh the string beans in cold water with the ice cubes. To reheat the string beans, melt some butter in a skillet or saute pan, add the string beans, and saute for 3 to 4 minutes. Add the chopped shallots and the remaining chopped parsley and saute for about 1 to 2 more minutes. Season, to taste.
Put the potatoes in a small pan. Add water up to the top of the potatoes. Add the sunflower oil and boil the potatoes and oil for about 2 to 3 minutes. Drain the potatoes.
In a skillet or a saute pan, heat the clarified butter over high heat until very hot. Carefully add potatoes and cook until golden brown. Season with salt, to taste. Drain the clarified butter from the pan. Add 2 tablespoons raw butter and cook again for 3 to 4 more minutes. Set aside and keep warm. In small pan, put the shallots, garlic, bouquet garni, cracked black pepper, Madeira, and cognac. Bring to a boil and then simmer until the Madeira is completely evaporated. Add the brown stock and let it reduce by half. Strain the sauce through a fine-mesh strainer. Pour the sauce into a saut pan. Add the foie gras and the finely chopped black truffle. Mount the sauce with butter, without a whisk, by moving the pan slowly over medium heat. Season, to taste. Set aside and keep warm in a bain marie. ","[Chardonnay, Pinot Gris, Riesling, Gewrztraminer]" 67828,"Braised Lotus and Leek Duck One 4- to 5-pound duck, washed, cleaned and patted dry 2 tablespoons salt 1 teaspoon white pepper 1/2 teaspoon Szechwan peppercorns 5 cups peanut oil 4 ounces dried lotus seeds, soaked in warm water for 3 hours and drained 8 dried black mushrooms, soaked in warm water for 1 hour, drained, de-stemmed and quartered 2 leeks, white part julienned and washed very well 1/4 pound bacon, 1/8-inch pieces 6 slices peeled ginger 1 quart chicken stock for steaming 1 tablespoon oyster sauce 1 tablespoon dark soy sauce 1 tablespoon Shaoxing 1 tablespoon sugar 1/2 tablespoon ginger julienned 2 tablespoons butter Instructions: Combine salt and peppers. Rub the inside and outside with the salt mix. Fill a large wok with peanut oil and heat until hot (350 degrees). Place duck in wok and ladle hot oil on duck until completely golden brown, about 5 minutes total. Drain well. In a bowl, combine lotus, mushrooms, leeks, bacon and ginger. Stuff duck with mix and place on a tight fitting oval plate. Fill a wok with chicken stock and place a steaming rack inside that can accommodate the plate. Cover with lid and steam for 2 1/2 hours over medium heat. Remove plate. Turn the wok on high, add sauce ingredients and reduce stock, if necessary, to 1 cup. Whisk in the butter to finish the sauce and check for seasoning. Plating: Nap the duck with the sauce and serve whole with a large serving spoon and fork. A knife will not be necessary. ","[Chardonnay, Pinot Grigio, Gewrztraminer, Riesling]" 67829,"Curry Goat 1/2 cup soy sauce 1/4 cup curry powder 1/4 cup chopped garlic 2 tablespoons chopped fresh basil 1 tablespoon crushed red pepper 1 teaspoon dried oregano 1 teaspoon ground black pepper 2 pounds goat meat, cut into 2-inch chunks 1/2 cup oil 4 cups coconut milk 2 cups chopped onions 1 cup chopped bell peppers 1/2 cup chopped carrots 1/4 cup chopped green onion 4 bay leaves Rice or rice and peas, for serving Instructions: For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate overnight. For the curry: Remove the goat from the marinade. Heat the oil in a large pan and add the goat. Turn the heat to medium and sear the goat until brown, about 15 minutes. Add the coconut milk and 4 cups water. Cover and cook, about 2 hours. Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour. Serve with rice or rice and peas. ","[Sauvignon Blanc, Pinot Grigio, Chenin Blanc, Vermentino]" 67830,"Fish and Chips 1 gallon vegetable oil 6 russet potatoes
Kosher salt and freshly ground black pepper 1 cup mayonnaise 1/2 cup buttermilk
1/4 cup capers, chopped
1/4 cup sweet relish
3 large eggs, beaten 2 cups soda water 1 cup crushed ice
13 ounces all-purpose flour, plus more for dredging
4 cups panko breadcrumbs
Six 6-ounce pieces cod
Kosher salt and freshly ground black pepper Instructions: For the French fries: In a deep pot or a tabletop fryer, heat the vegetable oil to 250 degrees F. Cut the potatoes into batons leaving the skin on (the pieces should be 1/4 inch by 1/4 inch by the full length of the potatoes). Rinse the potatoes under cold water. Fry the potatoes, in batches if necessary, until just tender but not mushy, about 4 minutes. There should be little to no color. Transfer the blanched fries onto a baking sheet and cool completely in the refrigerator. For the tartar sauce: Combine the mayonnaise, buttermilk, capers and relish in a bowl and whisk together. For the fried fish: Increase the heat under the pot of vegetable oil and heat the oil to 350 degrees F. In a bowl, combine the eggs, soda water and crushed ice. Add the flour and whisk the batter. Do not overmix. Place the panko in a second shallow bowl. Place some flour for dedging in a third shallow bowl. Season the fish with salt and pepper. Dredge each piece in the flour, then dip in the batter and then dredge in the panko. Deep fry the pieces of fish, in batches if necessary, until golden brown and crispy, 4 to 6 minutes. Remove from the fryer and allow to rest on a cooling rack for 5 to 10 minutes. While the fish rests, finish cooking the French fries. Bring the oil temperature back to 350 degrees F. Fry the French fries, in batches if necessary, until golden brown and crispy, 4 to 5 minutes. Toss the French fries in a bowl and season with salt and pepper. For plating: Mound some fries on each plate and place a piece of fish over the top. Serve the tartar sauce on side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67831,"Cornsticks 1 cup stone-ground cornmeal 2 tablespoons all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon sugar 1/4 teaspoon fine salt 1/2 cup milk 1 large egg, beaten 2 tablespoons melted unsalted butter, plus more for the brushing molds Instructions: Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. In a medium bowl, whisk together the milk and egg. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, lightly mix until a thick batter is formed. Stir in the melted butter until just incorporated. Heat the cast-iron mold in the oven until hot. Carefully remove the pan from the oven and brush cornstick slots with butter. Spoon the batter evenly into the slots. Bake until lightly browned and a toothpick inserted in the center of a cornstick comes out clean, about 25 minutes. Let cool slightly. Using a small knife, pop each cornstick from its slot and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67832,"Hot Asparagus with Hollandaise Basic boiled asparagus, recipe follows 1/4 cups unsalted butter, 3 egg yolks 1 tablespoon fresh lemon juice Salt and white pepper 2 pounds asparagus, the thicker the better 2 tablespoons salt (for boiling water) Instructions: To clarify the butter, heat the butter in a small, heavy-bottomed saucepan over medium heat until it melts and froths up. Simmer it for about 5 minutes, or until the froth subsides and the butter looks clear. Don't let it burn. Strain the butter through a fine-mesh strainer, a triple layer of cheesecloth, or a coffee filter. Let the butter cool for 5 minutes, if the butter is too hot it will curdle the egg yolks. Combine 3 egg yolks and 3 tablespoons butter in a bowl, and whisk off heat for 1 minute, until frothy. Place yolks on stovetop over medium-low heat and beat until thick. Meanwhile drain cooked asparagus, and toss with 1 tablespoon of butter. Remove yolks from heat, if they have not been removed already and whisk in remaining butter. Stir in the lemon juice, salt and pepper. Plate the asparagus and sauce. Bring about 6 quarts of water to a rapid boil in a covered pot large enough to hold the asparagus. Cut the bottom section- usually about 1 to 2 inches off the asparagus stalks with a sharp knife. Peel the asparagus by laying them flat, one at a time, on a cutting board. If the asparagus are thinner than 1/2-inch, use a vegetable peeler and peel the asparagus starting at the base of the tip and peeling them all the way down to the base, eliminating the fibrous peel and revealing the pale green flesh. If the asparagus are very thick or woody, use a paring knife and start peeling from the base. When ready to cook, toss the salt into the boiling water and carefully lower in the asparagus. Turn the heat to low and simmer the asparagus, uncovered, until the spears are easily penetrated with a knife, usually after about 5 minutes but from 1 minute for very thin asparagus to 12 minutes for the very thickest. If serving cold asparagus, plunge the hot cooked asparagus into ice water or rinse under cold water in a colander. Pat dry. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67833,"Blackened Catfish with Harissa Mayo 1 tablespoon plus 1 teaspoon ground coriander 2 teaspoons ground cumin 1 teaspoon Chinese five-spice powder 1/2 teaspoon cayenne Kosher salt and finely ground black pepper Four 10- to- 12-ounce skinless catfish fillets 1/2 cup mayonnaise 2 teaspoons harissa 1 teaspoon grated lemon zest plus 1 1/2 teaspoons fresh lemon juice 2 tablespoons olive oil Cilantro leaves and lemon wedges, for serving Instructions: Stir the coriander, cumin, five-spice, cayenne, 2 teaspoons salt and a few grinds of pepper together in a small bowl. Rub the spice blend all over the catfish. Whisk the mayonnaise, harissa, lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper together in another small bowl. Heat 2 tablespoons of oil in a large and heavy skillet over medium-high heat. Once hot, add half the catfish and cook, flipping once, until well browned and cooked through, 4 to 5 minutes per side. Repeat with the remaining oil and catfish. Spread the harissa mayo on 4 plates and place the catfish on top. Serve with cilantro and lemon wedges. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 67834,"Fox Bros. Bar-B-Q Brisket Chili 1 tablespoon olive oil or canola oil 1 tablespoon butter
2 cups fine diced onion
3/4 cup seeded and chopped jalapenos (leave seeds in for more heat)
2 tablespoon minced garlic
Kosher salt and ground black pepper
One 28-ounce can high quality crushed tomatoes
1 1/2 tablespoons tomato paste
32 ounces high quality beef stock
5 tablespoons high quality chili powder
2 tablespoons adobo sauce (from a can of chipotles in adobo)
1/2 tablespoon chipotle powder
1/2 tablespoon granulated garlic powder
1/2 tablespoon granulated onion powder
1/2 tablespoon sugar
1/4 teaspoon ground cumin
1 pound chopped Smoked Brisket, recipe follows 2 tablespoon masa harina (corn flour) well mixed into 1 cup warm water 1 cup coarsely ground black pepper 1/2 cup kosher salt
One 5- to 8-pound brisket flat
Instructions: Add the olive oil, butter, onion, jalapenos, garlic, 1/2 tablespoon salt and 1 teaspoon pepper to a medium heavy-bottomed pot. Sweat over medium-low heat until tender, then stir in the crushed tomatoes, tomato paste, beef stock, chili powder, adobo sauce, chipotle powder, garlic and onion powders, sugar, cumin, 1 1/2 tablespoons salt and 1/2 tablespoon black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Add the chopped Brisket. Mix in the masa harina slurry and let simmer, stirring often to let the meat settle to the bottom of the chili, for another 5 to 10 minutes. Preheat a smoker to 225 degrees F. using your preferred heating method. Apply wood chips or chunks to allow for smoke. Mix pepper and salt together in a bowl to make seasoning rub. Apply rub to brisket. Place brisket on smoker. Let smoke, adding wood chips as necessary to supply ample smoke, until brisket reaches 170 degrees F, 4 to 7 hours. Wrap in butcher paper and put back on smoker. Continue cooking until internal temperature reaches 200 degrees F. Let rest, still wrapped, for 2 hours. Unwrap and slice against the grain. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 67835,"Julienne of Winter Root Vegetables 4 tablespoons butter 1/2 medium onion, cut into fine julienne 2 medium parsnips, peeled, cored and cut into 2 x 1/4inch julienne 2 medium carrots, peeled and cut into 2 x 1/4inch julienne 8 ounces peeled white turnip, cut into 2 x 1/4 inch julienne Salt, sugar and freshly ground black pepper Juice of 1 large lime Instructions: In a large skillet melt butter over high heat. Add onions, reduce heat and saute for about 5 minutes or somewhat soft. Add rest of vegetables, 1 teaspoon salt and 1 teaspoon sugar. Saute for a minute, cover skillet lower heat and simmer for 5 minutes until tender, but still crisp. Uncover skillet, raise heat, add lime juice and evaporate all liquid until vegetables are slightly syrupy and glazed. Adjust the seasoning if necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67836,"Bourbon Bacon Apple Tarts Candied Bacon: 4 slices bacon 3 tablespoons raw sugar 1 sheet frozen puff pastry, thawed 3 Granny Smith apples, peeled, cored, and diced 1 lemon, juiced 1/2 teaspoon ground cinnamon 2 tablespoons maple syrup 1/4 cup bourbon, plus 1 tablespoon 3 tablespoons butter 1/2 cup brown sugar Pinch salt 2 strips bacon, cooked and crumbled 1/2 cup heavy cream 1 tablespoon powdered sugar Instructions: Preheat oven to 400 degrees F. Put a baking rack onto a baking sheet. Spray the rack with nonstick cooking spray and lay the bacon on the rack in a single layer. Sprinkle with 1/2 of the raw sugar. Put the pan in oven and bake for 8 minutes. Flip the bacon and sprinkle it with the remaining sugar. Return to the oven and bake until the bacon is browned and crisp, another 8 minutes. Remove the bacon from rack, transfer to a plate, and set it aside to cool completely. Once cool, break the candied bacon into small shards to use for a garnish on the tarts and reserve. Unfold the puff pastry onto a lightly floured surface and roll the sheet out slightly. Using a 2-inch round biscuit cutter, cut out 24 rounds. Place the rounds on a baking sheet lined with parchment paper. Top with a baking rack to help keep the rounds uniform and even as they bake. Bake in the preheated oven until the rounds are golden brown, about 12 minutes. When done remove them from the oven and set aside to cool. In a medium bowl, add the diced apples and toss with the lemon juice. Add the cinnamon, maple syrup, 1/4 cup bourbon, butter, and brown sugar to the apples, and stir to combine. In a large skillet, heat the apple mixture over medium-low heat. Cook until the apples are tender and the liquid has thickened, about 10 to 12 minutes. Set aside to cool. Mix the 2 slices cooked and crumbled bacon into the apple filling. In a large, chilled bowl combine the heavy cream, powdered sugar and 1 tablespoon bourbon. Whip with a hand mixer to soft peaks. Using the tip of a spoon, carefully remove a little circle of puff pastry from the center of each tart round, creating a well. Fill each pastry with 1 tablespoon of the apple filling. Put the filled tarts on a serving platter. Top with a dollop of whipped cream and garnish with a shard of the candied bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 67837,"Roast Pork with Farro Salad Kosher salt 3/4 cup farro 1 large pork tenderloin (about 1 1/4 pounds) Freshly ground pepper Juice of 1/2 lemon 2 teaspoons dijon mustard 2 cloves garlic, grated 2 tablespoons extra-virgin olive oil 1 10-ounce package frozen artichoke hearts, thawed 2 teaspoons white wine vinegar 1/2 cup grated pecorino romano cheese (about 2 ounces) 2 scallions, thinly sliced 2 tablespoons chopped fresh mint Instructions: Preheat the oven to 375 degrees F. Bring a medium saucepan of salted water to a boil. Add the farro and cook until just tender, about 25 minutes; drain and set aside. Meanwhile, season the pork with 1/2 teaspoon salt and a few grinds of pepper. Combine the lemon juice, 1 teaspoon mustard and the garlic in a small bowl; brush all over the pork. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Scatter the artichokes around the pork and transfer the skillet to the oven. Roast until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Transfer the pork to a cutting board; let rest 5 minutes. Whisk the vinegar and the remaining 1 tablespoon olive oil and 1 teaspoon mustard in a medium bowl. Add the farro, pecorino, scallions, mint, 1/4 teaspoon salt and a few grinds of pepper; stir to combine. Slice the pork. Serve with the artichokes and farro salad. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 67838,"Sweet and Spicy Salmon with Grapefruit Salsa 1-1/2 teaspoons Paprika 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 1/4 teaspoon salt 1/2 teaspoon Oregano 1/4 teaspoon Thyme 1/4 teaspoon Fine Grind Black Pepper 1/8 teaspoon Cayenne Pepper 1-1/2 teaspoons brown sugar 1 pound salmon fillet 2 teaspoons Mazola? Corn Oil 2 cups (19.5 ounce jar) grapefruit sections OR 3 fresh grapefruits, peeled and sectioned 1/3 cup chopped green onion 1/4 cup chopped red bell pepper 1/4 cup chopped fresh cilantro 1 jalapeno pepper, diced Instructions:

1. Preheat oven to 375F. 2. Combine paprika, onion and garlic powder, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl. 3. Cut salmon into 4 portions and brush with oil. Distribute the rub over the salmon generously coating all surfaces. Place salmon on a shallow baking pan with sides. 4. Bake for 15 to 20 minutes, until fish flakes easily. 5. Coarsely chop grapefruit into bite size pieces. Combine all salsa ingredients and serve with salmon. Grapefruit salsa can be made ahead and refrigerated until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67839,"Southern Fried Catfish 2 to 3 tablespoons olive oil 3/4 cup mayonnaise 2 scallions (white and tender green parts only), minced 2 teaspoons drained sweet pickle relish 1 liter canola, approximately, as needed for deep-frying 3 cups cornmeal, approximately, as needed for breading stage 2 tablespoons Irvine Spices Cajun Blackfish spice (you may need more if you use more cornmeal for breading) Salt and freshly ground black pepper 4 pounds catfish fillets Lemon wedges, for service Instructions: In a small bowl, combine the olive oil, mayonnaise, scallions and relish to make a tartar sauce. Refrigerate until needed.
   Heat oil in deep-fryer to 350 degrees F.
   Combine cornmeal, Blackfish Spice and salt and pepper, to taste. Dredge catfish fillets in seasoned cornmeal. Deep-fry coated pieces in batches until they are cooked through, about 10 minutes. (For basic reference, use the manufacturer's instructions for your deep fryer for similar foods, then test the fish see that it is fork tender.) Allow to drain on paper towels and serve with tartar sauce and fresh lemon wedges (to squeeze lemon juice over the fish). ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 67840,"Roasted Garlic Mushrooms 2 pounds mixed mushrooms, such as baby bella, shiitake or shimeji, cleaned 1/4 cup melted unsalted butter 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 cloves garlic, sliced 2 sprigs rosemary 2 sprigs thyme Instructions: Preheat the oven to 400 degrees F. Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined. Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs. Serve immediately or keep at room temperature until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67841,"Hot Crab Rangoon Dip with Won Ton Chips Two 8-ounce packages cream cheese, cut into cubes Two 6-ounce cans lump crabmeat, drained and shredded One 10-ounce can condensed shrimp bisque 1 teaspoon Worcestershire sauce 2 teaspoons lemon juice 2 teaspoons soy sauce 1 scallion, finely chopped Peanut oil 1 package won ton wrappers Salt, to taste Instructions: For the dip: Preheat broiler. Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly. For the won ton chips: Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 67842,"S'mores Cupcakes 3/4 cup all-purpose flour 3/4 cup finely ground graham crackers 1 1/4 teaspoons baking powder 1/2 teaspoon fine salt 1 1/2 sticks (6 ounces) unsalted butter, at room temperature 1/2 cup packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 2/3 cup milk Filling: 8 ounces bittersweet chocolate, chopped 1/3 cup heavy cream 1 tablespoon light corn syrup Meringue Frosting: 4 egg whites, at room temperature 2/3 cup granulated sugar 1/8 teaspoon cream of tartar Chocolate squares, for garnish Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with paper cupcake liners. In a small bowl, whisk the flour, ground graham crackers, baking powder and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until combined. Increase the speed to medium-high and continue to beat, stopping once or twice to scrape down the sides of the bowl, until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture and milk, alternating, starting and ending with the flour mixture, until just combined. Divide the batter between the muffin cups, filling each about two-thirds full. Bake until golden brown, or a toothpick inserted in the center comes out clean and the top springs back to the touch, about 25 minutes. Cool in the tin 5 minutes, and then transfer to a wire rack to cool completely. For the filling: While the cupcakes cool, prepare the filling: Combine the chocolate, cream and corn syrup in a medium bowl and microwave in 30-second intervals on high, stirring, until smooth. Set aside until cooled and thickened slightly, about 30 minutes. For the meringue frosting: Bring 1 inch of water to a simmer in a saucepan that can hold a heatproof stand mixer's bowl above the water. Combine the egg whites, granulated sugar and cream of tartar in the stand mixer bowl. Set the bowl above the simmering water and whisk until the sugar is dissolved and the egg whites are warm to the touch, turn white and are beginning to get fluffy. Transfer the bowl to the stand mixer, fitted with a whisk attachment, and whip on high speed until the meringue is cooled, fluffy and very thick. Beat in the vanilla. To assemble: Place the chocolate filling in a pastry bag or re-sealable plastic bag fitted with a small round tip (about 1/8-inch diameter) and snip the end. Pierce the center of each cupcake with the pastry tip and gently squeeze in the chocolate filling until it begins to come out of the top of the cupcake. Repeat with the remaining cupcakes. Pipe or swirl the meringue frosting onto each cupcake. If desired, brown the meringue with a kitchen torch or place briefly under the broiler. Garnish with a chocolate square. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67843,"Fall Spice Snack Mix 4 tablespoons unsalted butter, melted 1 heaping tablespoon Fall Spice Mix, recipe follows 1 teaspoon Worcestershire sauce
   2 cups square crispy wheat cereal
   1 cup pretzel nuggets
   1/2 cup pecan halves
   1/2 cup store-bought apple chips, broken
   Kosher salt
   1 tablespoon ground cinnamon 1 teaspoon freshly cracked black pepper
   1/2 teaspoon ground cardamom
   1/2 teaspoon ground nutmeg
   1/2 teaspoon kosher salt
   Instructions: Whisk together the butter, Fall Spice Mix and Worcestershire sauce in a cup. In a large, microwave-safe bowl, combine the cereal, pretzel nuggets and pecans. Drizzle the butter mixture over the snack mix and heat in the microwave until warm and fragrant, stirring halfway through, about 2 minutes. Add the apple chips. Toss vigorously and let cool to room temperature, about 15 minutes. Season with salt. Whisk together the cinnamon, pepper, cardamom, nutmeg and salt in a small bowl. Transfer any leftover mix to an airtight container and store for up to 6 months. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 67844,"Blood Orange Mojitos 1 blood orange, cut into wedges 1 lime, cut into wedges 12 mint leaves, plus 4 sprigs, for garnish 1/4 cup sugar 4 shots white rum 1 (12-ounce) can club soda or seltzer water Instructions: Divide the citrus fruit, mint leaves and sugar between 4 glasses. Muddle the fruit until the juice has been extracted. Add a shot of rum to each glass and stir. Fill each glass with ice. Top with club soda, stir and serve garnished with a mint sprig. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 67845,"Decadent Chocolate Cake 1 cup butter, softened 1 1/2 cups sugar 4 eggs 1/2 teaspoon baking soda 1 cup buttermilk 2 1/2 cups all-purpose flour 1 cup mini chocolate morsels 8 ounces sweet baking chocolate, melted and cooled 1/3 cup chocolate syrup 2 teaspoons vanilla extract 4 ounces chopped white chocolate 4 tablespoons shortening, divided 1/2 cup mini chocolate morsels Instructions: Preheat oven to 300 degrees F. Cream and butter and sugar n a large mixing bowl, using a hand-held electric mixer. Add eggs, 1 at a time, beating after each addition. In a separate bowl stir together baking soda and buttermilk. Add flour to the butter mixture alternately with buttermilk, beginning and ending with flour. Stir in the mini morsels and melted baking chocolate, then add chocolate syrup and vanilla extract. Spoon batter into a heavily greased and floured 10-inch tube pan. Bake for 1 1/2 hours until cake springs back when touched. Remove from the oven and invert immediately onto a serving plate. Cool completely. For the topping: In a microwave bowl melt white chocolate with 2 tablespoons shortening in the microwave. Drizzle over cake. In another bowl melt 1/2 cup mini chocolate morsels with remaining 2 tablespoons shortening in microwave. Drizzle over cake. This cake can be baked in 12 mini Bundt pans. Allow 1 mini cake per serving. Freeze remaining cakes for a quick dessert for your next dinner party. Per serving: Calories 665; Total Fat 34g; (Sat Fat 20 g, Mono Fat 6 g, Poly Fat 1 g); Protein 9 g; Carb 82 g; Fiber 1 g; Cholesterol 120 mg; Sodium 133 mg ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 67846,"Beef Empanadas 1 tablespoon extra-virgin olive oil
1/2 pound ground beef 1/4 pound fresh chorizo sausage, casings removed
3/4 cup finely chopped onion
2 cloves garlic, finely chopped 1/4 teaspoon ground cumin, plus more if desired
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
All-purpose flour, for sprinkling One 2-crust package store-bought pie crust (see Cook's Note)
1 large egg
Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook, stirring constantly and breaking up chunks of meat with a potato masher or wooden spoon, until the ingredients are well blended, 5 to 7 minutes. Add additional cumin, if desired, and cook until the meat is browned and cooked through, 3 to 4 minutes longer. Set aside to cool.
On a floured surface, roll out each pie crust to a circle about 13 inches in diameter. Stamp out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of a round. Fold the other half of the round over the filling. Crimp the edges with a fork to seal the empanada all around. Repeat with the remaining rounds and filling. Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick baking sheet and bake until golden brown, about 15 minutes. Transfer the empanadas to a platter and serve. Cook's Note: You can substitute your favorite pie crust recipe for store-bought. Make enough for two crusts. ","[Malbec, Tempranillo, Garnacha, Barbera]" 67847,"Whipped Sweet Potatoes and Bananas with Honey 5 medium sweet potatoes, scrubbed 4 bananas, unpeeled
1/4 cup honey
2 sticks (1 cup) unsalted butter, at room temperature
Kosher salt
1 1/2 cups pecans, chopped
3/4 cup dark brown sugar
1/2 cup all-purpose flour
Instructions: Preheat the oven to 375 degrees F. Prick the sweet potatoes all over with a fork, then put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting until both the bananas and potatoes are very soft, 10 to 15 minutes. Set aside to cool but leave the oven on. When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add their flesh to the bowl along with the honey and 1 stick of the butter. Season with salt and beat vigorously with a wooden spoon until everything is well combined and the mixture is fluffy. Spoon into an ovenproof serving bowl and smooth the top. In a separate mixing bowl, use your fingers to rub together the pecans, brown sugar, flour and the remaining stick of butter until the mixture has the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook until the crumbs are golden, about 20 minutes. Serve hot. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 67848,"Pozole Verde con Pollo 2 tablespoons bacon fat, lard or extra-virgin olive oil 2 large poblano cl peppers, stemmed, seeded and roughly chopped 3 large jalape?o peppers, stemmed, seeded and roughly chopped 1 bunch scallions, roughly chopped, green and white parts separated 1/2 cup pepitas 4 cloves garlic, lightly crushed 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon allspice berries Kosher salt 7 medium tomatillos, husked, rinsed and roughly chopped 6 cups low-sodium chicken broth 2 15-ounce cans white hominy, drained and rinsed 1 medium bunch cilantro, roughly chopped (about 1 packed cup) 1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 2 cups) Sliced onion, radishes and avocado, crushed chicharrones, chopped fresh oregano and lime wedges, for serving Instructions: Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalape?os, scallion whites, pepitas, garlic, cumin, coriander, allspice and salt. (Use 3 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt.) Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes. Remove the pot from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the pureed mixture to the pot and add the hominy. Increase the heat to high and bring to a boil, then reduce the heat to medium low, cover and simmer until the flavors come together, about 30 minutes. Meanwhile, combine the cilantro, scallion greens and 2 cups water in the blender (you don\u2019t need to rinse it out!). Puree until completely smooth. Add the chicken and cilantro puree to the stew, remove from the heat and stir. Let sit until the chicken is heated through. Serve the pozole with the onion, radishes, avocado, chicharrones, oregano and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 67849,"Anniversary Asparagus Potato Salad 1 lime 2 tablespoons Champagne vinegar 2 garlic clove, lightly crushed with the side of a knife blade and quartered 1 shallot, quartered 1/4 cup sweet and sour sauce 1/4 cup sweet and sour sauce
1 tablespoon honey 3/4 cup coconut milk Kosher salt and freshly ground black pepper 4 pounds fingerling potatoes, boiled until tender and cooled 1 pound asparagus, cut on the diagonal into 1/2- inch slices, blanched for 2 to 3 minutes in salted water, and allowed to cool 1 medium to large red onion, diced 1/4 cup chopped fresh cilantro leaves (about 1-ounce by weight, approximately 4 to 6 sprigs), plus about 6 sprigs for garnish Instructions: Microwave the lime in a small bowl to release essential oils, and set aside until it is just cool enough to handle. Through the feed tube opening of a running blender, add 1 at a time, champagne vinegar, garlic, shallot, sweet and sour sauce, honey, and the lime juice from the micro-waved lime. Leaving the blender running, add the coconut milk. Season with salt and pepper, to taste. Cut (or break for a more rustic look) the fingerlings in half, and add to a bowl with asparagus, red onion and cilantro. Add enough of the coconut milk dressing to coat and chill. Serve garnished with cilantro sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67850,"Becca Fico Sardines 2 tablespoons currants 2 tablespoons pignoli (pine nuts) 1 lemon 1 orange, whole 1 cup bread crumbs 1 cup olive oil 12 to 16 fresh whole sardines, cleaned, scaled, rinsed, dried and butterflied Instructions: Preheat the oven to 400 degrees F. Combine first 6 ingredients to make a stuffing. Stuff sardines, layer in oven proof dish and bake for 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 67851,"Roasted Tomato Soup with Croutons 12 large (about 4 pounds) tomatoes, stemmed and quartered 1/2 cup extra-virgin olive oil, divided 1/4 cup good-quality balsamic vinegar 12 large garlic cloves, peeled Salt 1/2 teaspoon freshly ground black pepper 1 cup chopped yellow onions 2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish 2 cups cold water 1 loaf country-style bread Extra-virgin olive oil Salt Instructions: Preheat the oven to 500 degrees F. Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit. Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes. In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute. Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat. Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 67852,"Reinvented Green Beans with Orange Vinaigrette 4 cups leftover cooked green beans 2 shallots, minced 3 tablespoons orange juice 1 tablespoon olive oil 1 teaspoon Dijon mustard 1/2 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Place green beans and shallots in a medium bowl. In a small bowl, whisk together remaining ingredients. Add mixture to green beans and toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67853,"Sweet Potato Fries Cooking spray 2 large sweet potatoes, peeled and cut into wedges 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange potato wedges on prepared baking sheet in 1 layer and coat them with cooking spray. Sprinkle potatoes with salt and black pepper. Roast 30 minutes, until tender and golden brown.
If preparing in advance, fill a medium saucepan 3/4 full with water and bring to a boil. Add the potato wedges and boil for 5 to 7 minutes, or until just beginning to get tender. Drain well. When you plan to serve them, bake par-boiled potatoes at 400 degrees F until golden brown, about 10 minutes. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 67854,"Jammin' Salmon Burgers 2 teaspoons freshly chopped parsley leaves 1/2 Vidalia onion, diced 2 eggs 1/2 cup panko bread crumbs 1/2 teaspoon cracked black pepper 1 teaspoon kosher salt 1 lemon, zested 4 tablespoons Dill Mayonnaise, recipe follows Two 6 1/2-ounce cans Alaska skinless and boneless pink salmon, drained well 2 tablespoons grapeseed oil 1/2 cup mayonnaise 1/2 lemon, juiced 2 tablespoons freshly chopped dill leaves Pinch cayenne pepper 1/2 teaspoon salt 1/2 teaspoon cracked black pepper Instructions: Preheat oven to 400 degrees F. In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise together. Add drained salmon and mix well together. Make 4 patties and set aside. In a large skillet on medium, heat 2 tablespoons of grapeseed oil. Place burgers in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes. Serve on buns with Dill Mayonnaise. Combine all the ingredients in a small bowl and set aside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67855,"Goat Stroganoff with Russian Banana Fingerling Potatoes, Baby Carrots, Potato Straws and Fresh Dill 2 pounds goat leg meat, cut into large, half-pound pieces (about 4 pieces total) Kosher salt and freshly ground black pepper 1/4 cup plus 2 tablespoons canola oil 8 peppercorns
4 fresh thyme sprigs 3 cloves garlic 2 bay leaves
1 large carrot, coarsely chopped
1 medium onion, coarsely chopped
1 quart goat stock (you may substitute chicken or beef stock) 8 ounces Russian banana fingerling potatoes (you may substitute any type of fingerling or small potato), halved lengthwise
8 ounces baby carrots
1/2 cup sour cream 1/2 cup Crispy Potato Straws, recipe follows (you may substitute store-bought) 4 fresh dill sprigs
Canola oil for frying 1 large russet potato Instructions: Pat the goat dry with paper towels and season all sides with salt and pepper. Heat a pot just wide enough to comfortably fit all 4 pieces of goat over medium-high. (You don?t want to cram the pieces together, but you don?t want too much extra room either.) Add 1/4 cup of the canola oil to the bottom of the empty pot when hot and heat until smoking. (You are looking for a nice white puffy smoke to appear; that's when you know it's hot enough for searing.) Carefully lay the goat into the hot pan. Sear the goat on each side until golden brown and a crust forms, about 2 minutes per side. Add the peppercorns, thyme, garlic, bay leaves, carrot and onion to the pot. Cover with the stock and bring to a boil. Turn down the heat to a gentle simmer and cook until the meat is tender and falling off the bone, about 3 hours. Let the meat cool to room temperature in the liquid. Meanwhile, place the potatoes in a small pot and cover with water. Season the water with salt. Bring just to a boil, immediately turn down to just below a simmer and cook gently until the potatoes are tender. Cool the potatoes in the liquid to retain flavor and moisture. When cool, remove the potatoes from the liquid and store in the refrigerator. Repeat the process for the potatoes with the baby carrots in a separate pot. Remove the goat meat from the liquid using a slotted spoon and place it in a clean empty pan. Gently pull apart and shred the meat. If the meat is too hot to handle, use a fork. Take care while shredding to remove any extra fat, sinew or vegetables. You want just clean shredded goat meat. Using a mesh strainer, pour just enough of the cooking liquid over the shredded meat to cover. Remove excess fat from the top of the liquid by skimming with a small spoon or ladle. Heat the remaining 2 tablespoons of canola oil in a small saute pan until smoking. Add the potatoes and carrots, season with salt and pepper, and saute until a little golden brown, about 4 minutes. In a small saucepan, warm the goat in its liquid. Stir in the sour cream. Check for seasoning, adding a little salt and pepper if needed. In a flat bowl or large plate, arrange the carrots and potatoes in the center in a ring, leaving a little room in the middle. Spoon the goat meat in the middle, allowing it to gently cover a little of the vegetables, but not all. Top with the Potato Straws and dill sprigs. Preheat the oil in a deep fryer to 250 degrees F. Slice the potato using a Japanese mandoline with the medium julienne attachment into a container with cold water. Rinse the sliced potatoes under running water until the water runs clear. Remove from the water, pat dry, and fry until golden brown, about 5 minutes. Carefully remove from the oil onto a tray lined with paper towels to absorb any excess grease. . Season with a little salt and reserve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67856,"Biscuit Love Banana Jam 2 cups granulated sugar 3 cups sliced bananas 1/2 teaspoon salt
1 tablespoon lime juice
1 tablespoon vanilla extract Warm biscuits, for serving Instructions: Mix the sugar and 1/4 cup water in a heavy-bottomed large saucepan. Heat the sugar mixture on high heat until the mixture caramelizes; the water will need to evaporate before the sugar will caramelize. Once the caramel reaches a deep brown color, turn the heat to low and carefully add the bananas. Stir with a wooden or heat-resistant spoon until the bananas begin to break down, 10 to 15 minutes. Add the salt and remove from the heat. Stir in the lime juice and vanilla. Serve with warm biscuits. The jam will keep in the refrigerator for up to 1 month. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 67857,"Pan-Grilled Scallops on Green Gazpacho 4 Lebanese cucumbers or 1/2 English cucumber, peeled and small diced 3 canned tomatillos, peels removed and, quartered, or 3 fresh tomatillos, peeled and diced 3 green onions, finely diced 1 clove garlic, peeled and minced 1/4 cup olive oil Coarse or kosher salt Freshly ground black pepper 5 sea scallops, shells reserved Canola Oil, for frying Olive oil, for drizzling Salt and freshly ground black pepper Instructions: To make the gazpacho: Add the diced cucumbers, tomatillos, onions, and garlic to a mixing bowl. Pour in the olive oil, and sprinkle with the salt, and black pepper, to taste. Stir to combine and set aside to allow the flavors to blend. To make the scallops: Score the scallops with a small knife in a checkerboard pattern.
In a hot pan, add enough canola oil to line the bottom and sear the scallops on both sides until barely cooked through, about 30 seconds per side. Once cooked, they should just lose their translucent color. Serve the scallops by arranging the scallop shells on a platter. Place a dollop of the gazpacho onto each shell, and then top with a single seared scallop. Add a drizzle of olive oil and, lastly, a dusting of salt, and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 67858,"Tomato Choka 8 to 10 plum tomatoes, washed Salt, to taste 4 cloves garlic 1/2 jalapeno or Scotch bonnet pepper 2 sprigs cilantro/culantro 1/3 cup corn oil 1 small sliced onion Instructions: Insert skewers in tomatoes and lay on open flame or cut in half. Lay cut side down on baking sheet and broil. Char until skin is blackened and peeling. Remove from flame and rest on plate. Peel off charred skin. Using a fork mash tomatoes, and add salt. In a mortar smash garlic, peppers and cilantro. Mix with pureed tomatoes. Heat some of the oil in a saucepan and caramelize onion. Add heated oil caramelized onion mixture to tomatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 67859,"Pasta Chihuahua 2 parts kosher salt 1 part granulated garlic
1 part smoked paprika
1 part black pepper
1 1/2 pounds Mexican chorizo 2 white onions, diced
2 cloves garlic, minced
Kosher salt and black pepper One 16-ounce can crushed tomatoes with green cl
2 fresh tomatoes, diced
1 tablespoon Mexican oregano
1 1/2 teaspoons ground cumin
6 spicy hot links, sliced
3 cups chicken stock
2 pounds linguine
3 pounds hanging tender steak (or steak of your choice)
12 ounces cotija cheese, shredded
Cilantro, for garnish
Instructions: For the house seasoning: Mix the salt, granulated garlic, smoked paprika and black pepper in a bowl and use to season everything. For the Chihuahua pasta sauce: Heat a medium saucepan over medium-high heat and start browning the chorizo, about 4 minutes. Add the onions and minced garlic, season with salt and pepper and cook for 3 minutes. Add the canned tomatoes with green cl, stir and cook an additional 3 minutes. Stir in the fresh tomatoes, oregano, cumin and hot links. Add the chicken stock, bring to a boil and then simmer uncovered for 45 minutes. Cook the linguine until al dente. Set aside. Sprinkle the steak with the house seasoning and grill on high heat, 2 to 3 minutes per side for medium-rare. Let rest 5 minutes before dicing the steak into bite-size chunks. Heat up 3 ounces of water in a saute pan and toss in the pasta to reheat. Toss in the steak and cook more if desired. Introduce the pasta sauce to the pan and heat it up to at least 140 degrees F. Nest the contents into a bowl, top with cotija cheese and garnish with fresh cilantro. ","[Rioja, Tempranillo, Garnacha, Barbera]" 67860,"Spoon Cake Nonstick cooking spray, for the loaf pan 1 1/4 cups all-purpose flour
1/4 cup cornstarch
1/2 cup sour cream
1/2 cup vegetable oil
1/2 cup sugar
1 large egg 1/2 cup buttermilk
1 tablespoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup sweetened condensed milk 6 ounces semi-sweet chocolate, chopped
2 tablespoons salted butter
Instructions: For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray. Sift together the flour and cornstarch. Whisk together the sour cream, oil, sugar and egg in a large bowl until smooth, which will take 1 to 2 minutes. In a small pitcher or separate bowl, whisk together the buttermilk, vanilla, baking soda and baking powder. Add to the bowl and mix to combine. Add the dry mixture to the wet ingredients in two batches, stirring until just combined and no lumps of flour remain. Pour the batter into the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Put to one side while you make the frosting. For the gooey chocolate frosting: Combine the milk, chocolate and butter in a saucepot over medium-low heat. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Pour the frosting over the still-warm cake and serve immediately, eating with spoons straight from the pan. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 67861,"Chicken, Sweet Potato and Black Bean Tostada 1 tablespoon olive oil 2 cups diced sweet potato (from about 1 medium)
1 medium red onion, diced
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1/2 rotisserie chicken, skin removed and meat shredded
4 cups shredded green cabbage
Juice of 1 lime
Kosher salt 8 to 10 prepared tostadas
One 15-ounce can refried black beans, warmed
Hot sauce, optional
Instructions: Preheat the oven to 200 degrees F. Heat olive oil in a large skillet over medium-high heat. Add sweet potato and onions. Cook, stirring often, until potatoes and onions start to brown, about 5 minutes. Reduce heat to low and cook, stirring often, until sweet potato is tender, about 15 minutes. Add chili powder, oregano, garlic salt and pepper. Toss to coat and cook 1 minute more. Stir in chicken and 1/4 cup water. Let cook about 5 minutes. Toss cabbage with lime juice in a large bowl and season with salt. Place tostadas on a sheet pan and warm in the oven for 2 to 3 minutes. Spread a couple tablespoons of refried beans over each tostada and top with chicken mixture and cabbage. Serve with hot sauce, if using. ","[Syrah, Tempranillo, Garnacha, Barbera]" 67862,"Sunny's Brunchy Bread Pudding 1 tablespoon olive oil 4 links chicken sausage
1 cup heavy cream
1/2 cup whole-fat Greek yogurt
2 large eggs
Zest and juice of 1 orange 3 tablespoons cinnamon sugar 2 tablespoons unsalted butter
6 slices bread, toasted and cut on the diagonal
1/2 cup maple syrup
1/2 teaspoon fennel seeds
Instructions: Preheat the oven to 375 degrees F. Add the olive oil and sausages to a large pan on medium-high heat. Cook, turning sausages occasionally, until cooked through, about 10 minutes. Remove to a paper towel-lined plate. Cool until cool enough to handle, then chop. Set aside. Add the heavy cream, yogurt, eggs, orange zest and 2 tablespoons cinnamon sugar to a large bowl. Stir until everything is combined. Butter the bottom and sides of an 8-inch square baking dish. Spread the chicken sausage in the bottom of the dish. Shingle the toast on top, overlapping each other slightly, then pour the custard over. Sprinkle the top with the remaining tablespoon cinnamon sugar. Bake, covering with foil halfway through, until golden and bubbly, 30 to 40 minutes. Meanwhile, combine the orange juice, maple syrup and fennel seeds in a small pot on medium heat. Cook until reduced back down to a syrup consistency, 10 to 15 minutes. Strain out the fennel seeds and serve with the bread pudding. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 67863,"Neapolitan Ice Cream Sandwich Cake 10 3.5-ounce rectangular vanilla ice cream sandwiches 1 pint strawberry ice cream, slightly softened 1 pint mint chip or pistachio ice cream, slightly softened 1/2 cup finely crushed chocolate wafer cookies (about 12 cookies) Chocolate shell topping, for spreading Instructions: Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches snugly in the bottom of the pan. Spread the strawberry ice cream on top in an even layer. Press the remaining 5 ice cream sandwiches on top, then spread the mint chip ice cream evenly over the sandwiches. Top with an even layer of crushed cookies, pressing gently. Cover the cake with plastic wrap and freeze until set, about 4 hours. Uncover, then lift the foil to remove the cake from the pan. Invert onto a platter, remove the foil and spread with the chocolate shell topping. Serve immediately or cover and freeze for up to 2 days. ","[Prosecco, Moscato, Riesling, Sparkling Shiraz]" 67864,"Bright and Light Rice n' Bean Salad 3 tablespoons olive oil 3 tablespoons orange juice 2 teaspoons balsamic vinegar 1 cup frozen corn, thawed 1 cup shelled edamame, or soybeans 1 cup cooked brown rice 4 scallions, sliced One 15-ounce can red beans, rinsed and drained 1 orange bell pepper, diced Salt and freshly ground black pepper Instructions: Whisk together the olive oil, orange juice and vinegar in a large bowl. Add the corn, edamame, rice, scallions, beans and bell pepper and toss to combine. Season with salt and black pepper. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 67865,"Turkey Reuben 8 cups chicken stock 1 cup apple juice 1 tablespoon pickling spice 1 teaspoon ground black pepper 1 bay leaf
1 head white cabbage, quartered 2 pieces bacon, rough chopped 2 tablespoons rice wine vinegar Lemon juice, as needed 1/4 cup ketchup 1/4 cup mayo 2 tablespoons dill pickle relish 1 tablespoon white balsamic 1/2 teaspoon salt 1 pinch celery seed 1 pinch ground white pepper 1/4 cup clarified butter 8 slices rye bread 1 pound fresh sliced turkey breast 8 slices Swiss or Gruyere Instructions: For the kraut: Preheat the oven to 350 degrees F. Add the stock, juice, pickling spice, black pepper, bay leaf, cabbage and bacon to a pan, cover and cook until the cabbage is softened, about 45 minutes. Once soft, remove from the heat and allow to cool. Then separate the cabbage and save the stock. After the cabbage is cooked, slice the quarters very thin and cover with the rice wine vinegar. Season and finish with a small amount of lemon juice. For the dressing: Mix the ketchup, mayo, relish, balsamic, salt, celery seed and white pepper in a bowl. To assemble: Put some butter on the grill. Place the bread on the buttered grill until golden brown. Place 1 slice of cheese on each slice of bread. Mix 2 tablespoons of the dressing with 1/4 cup of kraut per sandwich, place on the grill and warm throughout. Place the kraut and 4 ounces turkey on 4 bread slices. Top with the remaining bread. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67866,"Bloody Mary Granita 3 cups tomato juice 1 teaspoon Worcestershire sauce 1 teaspoon horseradish 1 teaspoon hot sauce 3 tablespoons finely chopped fresh parsley Freshly ground pepper 1 teaspoon celery salt 1 lemon, halved 8 pimiento-stuffed green olives, plus 1 tablespoon olive juice 6 ounces vodka 1 stalk celery, cut into 8 pieces 1 teaspoon sweet paprika Instructions: Whisk the tomato juice, Worcestershire sauce, horseradish, hot sauce, parsley, 1 teaspoon pepper and 1/2 teaspoon celery salt in a large bowl. Juice half of the lemon; add to the bowl along with the olive juice. Transfer 1 cup of the mixture to a bowl and stir in the vodka; cover and freeze until ready to serve (it will not solidify). Pour the remaining tomato juice mixture into a baking dish, cover and freeze at least 3 hours, stirring with a fork after 30 minutes to break up any ice crystals. When ready to serve, scrape the granita with a fork so that the texture is similar to crushed ice. Cut the remaining lemon half into 8 wedges. Thread 2 pieces celery, 2 olives and 2 lemon wedges onto 4 skewers, alternating the garnishes. Mix the paprika and remaining 1/2 teaspoon celery salt on a plate. Moisten the rim of 4 glasses with a damp paper towel and spin them in the seasoning to coat. Pour some of the vodka mixture into each glass and top with the granita; garnish with the skewers and serve with a straw and spoon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67867,"Kielbasa-Sweet Potato Foil Packets 1 pound fully cooked kielbasa, cut into 1-inch pieces 2 small sweet potatoes, peeled and cut into 1/2-inch chunks 1 large sweet onion, cut into 1-inch chunks 4 stalks celery, cut into 1 1/2-inch pieces, plus celery leaves for topping 2/3 cup dried apricots 6 sprigs thyme 3 tablespoons extra-virgin olive oil 1 1/4 cups fresh orange juice (from about 2 oranges) Kosher salt and freshly ground pepper 1/4 cup sherry vinegar Instructions: Preheat a grill to medium. Toss the kielbasa, sweet potatoes, onion, celery, apricots and 4 thyme sprigs in a large bowl with 2 tablespoons olive oil. Drizzle with 1/4 cup orange juice and season with 1/2 teaspoon salt and a few grinds of pepper. Tear off four 24-inch sheets of foil and fold each in half. Pile the kielbasa mixture on one side of each foil sheet. Fold the foil over and crimp the edges to seal well. Grill the packets, rotating them occasionally so they don't burn, until the vegetables are tender, 18 to 22 minutes. Meanwhile, combine the vinegar with the remaining 1 cup orange juice, 1 tablespoon olive oil and 2 thyme sprigs in a medium skillet; season with 1/4 teaspoon salt. Bring to a boil and cook until syrupy and reduced to about 3 tablespoons, 5 to 7 minutes. Discard the thyme. Open the foil packets, drizzle with the sauce and sprinkle with celery leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 67868,"Shrimp and Zucchini Skewers 24 large shrimp, peeled and tailed 24 thin zucchini ribbons* 1/4 cup/60 ml olive oil 1/2 teaspoon cl pepper flakes 1 tablespoon chopped fresh mint or basil Salt Instructions: Preheat a grill. Skewer the shrimp, with zucchini slices ribboned in between each piece. Stir together the olive oil, pepper flakes, mint, and salt in a glass casserole. Lay in the skewers, cover, and refrigerate for a few hours to marinate, turning once or thrice. Cook on the grill until the shrimp are pink and the zucchini is striped with grill marks, 3 to 5 minutes per side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 67869,"Sunny's Monte Cristo Breakfast Plank 1 loaf white bread, unsliced 3 tablespoons heavy cream
1 teaspoon chili powder
1 teaspoon sriracha 4 large eggs, whisked
Kosher salt and freshly cracked black pepper 2 tablespoons salted butter
1/4 cup raspberry jam 8 slices Gruyere cheese
5 ounces paper-thin slices deli baked honey ham 5 ounces paper-thin slices deli roasted turkey 3 tablespoons mayonnaise
1 tablespoon grainy Dijon mustard
Powdered sugar, for dusting Maple syrup, for drizzling or dunking
Instructions: For the bread: Using a serrated knife, make a rectangular block of the bread by slicing off the ends and leveling the top and bottom of the loaf. There should be no crust left. Slice the block in half lengthwise, making 2 planks. In a large bowl, whisk the heavy cream, chili powder, sriracha, eggs, a pinch of salt and a few grinds of pepper. Pour the mixture into a wide flat dish, large enough to dunk the bread. Carefully dip each plank in the egg mixture, coating all sides. Heat a griddle over medium-high heat and melt the butter. Add the bread planks and cook on all sides until the batter is set and the bread is light golden, 4 to 5 minutes on each large side, and another 2 minutes for each edge. For the filling: While still on the griddle, spread the raspberry jam on the entire top of one plank. Top with 4 slices of Gruyere, then all of the ham and turkey, shredding the meat as you go. Then cover with the remaining 4 slices of Gruyere. Like Jeff Mauro says, \crust to crust is a must!\ In a small bowl, mix the mayonnaise and mustard together. Spread this mixture on the top of the remaining plank and lay it, mayonnaise-side down, on the other topped plank. Put an overturned metal bowl over the sandwich and cook a few minutes more to melt the cheese. For the finish: Carefully remove to a baking sheet and allow to cool slightly. Dust with powdered sugar and use a serrated knife to cut 1 1/2-inch finger planks along the length. Serve with maple syrup to drizzle or dunk. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 67870,"Basic Brown Sauce 1 veal shank 2 veal knuckle bones Salt and pepper, to taste 2 tablespoons olive oil 5 tablespoons tomato paste, divided 2 tablespoons unsalted butter 1 onion, cut in half 1 garlic bulb, cut in half 2 celery ribs, cut in chunks 2 carrots, cut in chunks 1 bunch fresh thyme 1 bottle dry red wine 1 quart water 1 quart beef broth, low sodium Bouquet Garni, (thyme, parsley, bay leaves, peppercorns) Instructions: Place the veal shank and knucklebones in a roasting pan, season with salt and pepper and drizzle with olive oil. Roast in a preheated 350 degrees F oven for 45 minutes. When the veal pieces are brown, brush them with 3 tablespoons of tomato paste and season again. Raise the oven temperature to 450 degrees F and return the pan to the oven for 15 more minutes. Melt butter in a large stockpot over medium heat. Saute the mirepoix vegetables and thyme in the butter to coat then stir in the remaining tomato paste and continue cooking until the vegetables are caramelized. Pour in the red wine to deglaze, stir. Transfer the browned bones to the stockpot. Whisk in the water and broth. Add the bouquet garni and bring the sauce to a boil. Simmer gently for about 3 hours, skimming periodically. Strain the sauce through cheesecloth or a chinois to remove the bones and vegetable solids. Continue to cook for 1 hour more, skimming any foam that rises to the top, until the sauce is reduced to 2 cups and nicely thickened. Taste for strength and seasoning. May whisk in a pat of softened butter to finish the sauce. Serve with meats or poultry. ","[Cabernet Sauvignon, Merlot, Syrah, Barolo]" 67871,"Orange-Glazed Carrots 1 pound carrots 1 cup fresh orange juice 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper 1 tablespoon picked fresh dill leaves Instructions: Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67872,"Emeril's Favorite Boiled Shrimp 1 teaspoon whole black peppercorns 1 teaspoon coriander seeds 1 rib celery, cut into 1-inch pieces 1 sprig fresh tarragon 2 sprigs fresh thyme 3 sprigs fresh parsley 1 tablespoon Essence, recipe follows 2 tablespoons salt 1/2 teaspoon cayenne pepper 1/2 lemon, squeezed (juice reserved) and the shell, plus 4 wedges for garnish
1/2 lemon, squeezed (juice reserved) and the shell, plus 4 wedges for garnish 1/4 cup white wine 4 cups water 2 bay leaves 1 pound medium (about 30) shrimp, peeled and deveined, tail segment left intact Cocktail sauce, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 1 cup ketchup 1 tablespoon fresh lemon juice 1 tablespoon prepared horseradish 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 drops hot pepper sauce, optional Instructions: In a large saucepan, combine the peppercorns, coriander seeds, celery, tarragon, thyme, parsley, Essence, salt, cayenne pepper, lemon juice, white wine, water and bay leaves and bring to a boil over high heat and cook for 5 minutes. Add the shrimp to the boiling water, stir, cover and remove from the heat. Let stand for 8 to 10 minutes, or until shrimp are just cooked through. Strain in a colander and transfer the shrimp to a large bowl. Discard the cooking liquid and seasonings. Refrigerate the shrimp until well chilled, about 1 hour. While the shrimp are chilling, make the Cocktail Sauce. When ready to serve, divide the shrimp among 4 small bowls, and hang them on the rim of each bowl. Divide the cocktail sauce into 4 equal portions and place in the bottom of each bowl. Garnish each bowl with a lemon wedge. Alternatively, you can arrange a layer of crushed ice in the bottom of 4 bowls, put a small ramekin of the cocktail sauce in the ice and arrange the shrimp on the ice around the sauce. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Combine all ingredients in a small non-reactive bowl and stir until thoroughly combined. Refrigerate until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67873,"Stuffed Sweet Potatoes With Pancetta and Broccoli Rabe 4 sweet potatoes (about 8 ounces each) 2 ounces sliced pancetta (about 8 thin slices) 1 bunch broccoli rabe, tough stems trimmed, roughly chopped Kosher salt 8 ounces shiitake mushrooms, stemmed and sliced 2 cloves garlic, thinly sliced 1/8 teaspoon red pepper flakes 1/2 cup part-skim ricotta cheese 1 tablespoon finely grated parmesan cheese Freshly grated nutmeg Instructions: Pierce each sweet potato with a fork in a few spots. Arrange on a microwave-safe plate and microwave until soft, about 12 minutes. Meanwhile, cook the pancetta in a large skillet over medium heat, turning once, until crisp, about 4 minutes. Remove from the skillet and drain on paper towels. Increase the heat to medium high; add the broccoli rabe and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, about 3 minutes. Add the mushrooms, garlic and red pepper flakes and cook, stirring occasionally, until the vegetables are tender, about 3 more minutes.
Mix the ricotta, parmesan, and nutmeg to taste in a small bowl. Split open the sweet potatoes lengthwise and fluff the flesh with a fork. Top each with about 1 teaspoon of the ricotta mixture, then top evenly with the broccoli rabe mixture and the remaining ricotta mixture. Chop the pancetta and sprinkle evenly on top.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 67874,"West Coast Shrimp and Grits, Andouille Sausage and Hot Sauce Butter 2 shallots, thinly sliced 1 small leek, thinly sliced (white part only) 4 ounces andouille sausage, diced 1 tablespoon olive oil 1 tablespoon hot sauce 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice 1/2 cup white wine 3 tablespoons tomato puree 1 pound fresh shrimp, peeled and deveined 2 tablespoons butter, cubed and chilled Salt and freshly ground black pepper 2 cups water 2 cups milk 2 tablespoons butter, cubed and chilled 1 tablespoon salt 1 cup stone-ground coarse grits 2 tablespoons shredded Parmesan Instructions: Shrimp and sauce: Over a medium heat saute shallots, leeks and andouille sausage in oil. When leeks and shallots turn translucent add the hot sauce, Worcestershire sauce and lemon juice. Reduce by half. Add the 1/2 cup white wine and tomato puree and reduce. Add the shrimp and saute until cooked. Remove from heat and stir in 2 tablespoons of butter. Season with salt and pepper, to taste. Grits: Bring 2 cups water, 2 cups milk, 2 tablespoons butter and 1 tablespoon salt to a simmer in a medium nonreactive saucepan. Slowly whisk in grits, when incorporated reduce heat to low. Cook 30 to 45 minutes stirring frequently. When grits reach desired consistency remove from heat fold in the cheese. Season with salt and pepper, to taste. To serve: Serve the shrimp and sauce over a bed of grits and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 67875,"Chicken Wings with Red Hot Honey Glaze and Blue Cheese-Celery Dipping Sauce 1 cup hot sauce 1/2 cup honey 6 tablespoons unsalted butter 1 tablespoon red wine vinegar Salt Freshly ground black pepper 24 chicken wings, tips removed 1/2 cup mayonnaise 1/2 cup Greek yogurt 1 teaspoon Worcestershire sauce 1/4 cup finely diced celery 1/2 cup crumbled blue cheese (recommended: Cabrales) 2 tablespoons finely chopped fresh chives Salt Freshly ground black pepper Instructions: For the wings: Heat grill to medium-high. Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat. Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping. For the blue cheese-celery dipping sauce: Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67876,"Homemade Cannoli 2 cups all-purpose flour 1 tablespoon granulated sugar 1/4 teaspoon kosher salt 1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces 1 egg yolk 1/2 cup dry white wine 2 cups ricotta cheese, preferably whole milk 3/4 cup powdered sugar 1 teaspoon ground cinnamon 1/4 teaspoon allspice 1/4 cup heavy cream 1/4 cup small semisweet chocolate chips 1 lemon 1 quart canola oil, for frying Flour, for rolling 1 egg, lightly beaten, for egg wash Powdered sugar, for dusting Instructions: For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling. For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour. To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles. To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67877,"Banana Chips Nonstick coconut oil spray, for the parchment 2 bananas, sliced 1/8-inch thick
1/2 lemon, juiced
Instructions: Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper and coat with nonstick coconut oil spray. Lay the banana slices on the prepared baking sheet, lightly brush with the lemon juice and cook for about 2 hours. Remove to a rack and let cool. The chips will harden as they cool. ","[Chardonnay, Sauvignon Blanc, Riesling]" 67878,"Deviled Bacon and Eggs 6 slices peppered bacon 1 dozen eggs
1/4 cup mayonnaise 1/4 cup heavy cream
1 teaspoon yellow mustard
1 teaspoon sugar
1 teaspoon white vinegar
Hot sauce, such as Tabasco, as needed Kosher salt and freshly ground black pepper Paprika, for sprinkling
Instructions: Fry the peppered bacon in a pan over medium heat until crisp, 12 to 15 minutes. Remove to a paper-lined plate. Fill a large pot with enough water to cover the eggs, then bring to a boil (without the eggs). Using a slotted spoon, gently lower the eggs into the boiling water. Cover and simmer for 10 minutes. Run the eggs under cold water until completely cooled. Peel the eggs, cut in half and scoop out the yolks into the bowl of a stand mixer fitted with the whisk attachment. Add the mayo, cream, mustard, sugar and vinegar. Add hot sauce if using and salt and pepper to taste. Whip until smooth. Using a small spoon, fill each egg white half with a generous teaspoon of the filling. Lightly sprinkle with paprika. Cut the bacon into chunks and decorate the tops of the egg halves with a shard of bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67879,"German Dumplings 6 slices bacon, chopped into 1/2-inch pieces 1 cup all-purpose flour 1 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/4 teaspoon grated nutmeg 1/2 teaspoon cayenne 1/4 teaspoon baking powder 2 eggs, beaten 1/4 cup milk 1/4 cup chopped parsley leaves, for garnish Special equipment: 9-inch aluminum pie pan Instructions: In a large saute pan, over medium heat, cook bacon until crispy. Reserve bacon in pan with rendered fat. In a large bowl, mix flour, salt, pepper, nutmeg, cayenne and baking powder to combine. Beat eggs and milk together in a small bowl and stir into dry mixture until smooth and uniform. Bring 6 cups salted water to a boil in a large pot. Poke holes using a pointed chopstick through the bottom of the aluminum pie pan to create a disposable spaetzle maker. Push the dough through the holes into the boiling water. Stir and cook for 3 minutes, or until dumplings float. Remove dumplings and immediately toss in pan with bacon. Season, to taste, with salt and pepper and garnish with parsley. Serve immediately. ","[Riesling, Gewurtztraminer, Pinot Grigio, Barbera]" 67880,"Spaghetti with Oil and Garlic (Aglio e Olio) Kosher salt 1 pound spaghetti 3 cloves garlic, minced 1/2 cup extra-virgin olive oil Pinch red pepper flakes 2 tablespoons chopped flat-leaf parsley 1/2 lemon, zested, optional Freshly grated Parmigiano-Reggiano, optional Instructions: Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes. While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes. Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 67881,"Instant Pot Bread Pudding 1 tablespoon unsalted butter 8 cups cubed challah or brioche bread (about 12 ounces; 1-inch cubes)
3 cups heavy cream 2 cups milk 1 1/4 cups sugar
1 tablespoon pure vanilla extract 1/2 teaspoon fine salt 1/4 teaspoon ground cinnamon 4 large eggs plus 6 yolks 1/2 cup raisins, optional Instructions: Preheat the oven to 300 degrees F. Grease an 8-inch round baking dish (3-quart) with the butter. Set aside. Add the bread cubes to a baking sheet and bake until beginning to dry and harden, about 20 minutes.
Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread and raisins, if using, and stir until completely coated.
Pour the bread mixture into the prepared baking dish. Tear off a large piece of aluminum foil, about 1 1/2 feet long, and put the baking dish in the center. Wrap the foil around the dish, folding down the sides as needed so the top of the dish isn't covered. Tear off a second piece of aluminum foil, about 2 feet long, and lay the foil in front of you with one of the longer sides closest to you. Fold the foil in half toward you the long way,
then in half once again, to create a foil sling for the baking dish. Add 2 cups water to a 6-quart Instant Pot? and set the rack in the bottom. Put the baking dish in the center of the foil sling, then pick up both sides of the sling and bring them up the sides of the baking dish. Carefully lower the dish onto the rack. Fold down the foil sling as needed so it fits in the pot but does not touch the pudding.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Let cool slightly before serving. Serve warm, at room temperature or cold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67882,"Spicy Cornbread Muffins Nonstick spray 1/2 cup (1 stick) butter, divided 1/2 onion, finely chopped 1 small red Fresno cl pepper, seeded and finely chopped 1 medium poblano pepper, seeded and finely chopped Salt 1/2 cup frozen corn, thawed 1 cup all-purpose flour 1 cup yellow cornmeal 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 3 large eggs 1 cup shredded Cheddar Instructions: Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray. In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool. Melt the remanding butter in a small pan over low heat and once melted, remove from the heat. In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. In another large bowl, add the buttermilk and the eggs. Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick. Using a 1/2 cup measure, evenly scoop the batter into the muffin tin. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack before serving. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 67883,"Raspberry Gratin 1 1/2 pounds raspberries 3/4 cup sugar 6 tablespoons raspberry liqueur, if desired 3 large eggs Pinch of salt 1/2 cup all-purpose flour Instructions: Pre-heat oven to 375 degrees. Toss the raspberries with 2 tablespoons of the sugar and the raspberry liqueur if desired. Let sit for 10 minutes. Beat the eggs in a large bowl. Whisk in the salt and 1/2 cup of the sugar, until just blended. Sift the flour into the bowl, whisking it into the mixture just blended. Butter 6 individual gratin dishes. Divide the raspberries among them. Divide the egg mixture among the dishes. Sprinkle with the remaining 2 tbs. sugar. Place on cookie sheet in the oven. Cook for 15 minutes, or until the top has just begun to harden and the center is still creamy. Pass under the broiler for a moment to brown. Serve immediately. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 67884,"Spice Rubbed Beer Can Chicken 2 tablespoons garlic powder 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon paprika 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 1 teaspoon cayenne pepper 1/2 cup extra-virgin olive oil 1 lemon, zested 1 (3 1/2 to 4-pound) chicken 1 (12-ounce) can beer Instructions: Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates. Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out. Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.) Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 67885,"Cinnamon Spiced Apricot Pecan Upside-Down Cake 3/4 cup sugar 1/2 teaspoon kosher salt (optional) 1 1/4 to 1 1/2 pounds firm ripe apricots, halved and pitted 1 1/2 cups all-purpose flour (see Cook's Note) 1/4 cup finely ground pecans 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup sugar 8 tablespoons (1 stick) unsalted butter, at room temperature 2 large eggs 1 teaspoon pure vanilla extract 1 cup buttermilk or 3/4 cup whole milk whisked with 1/4 cup sour cream or Greek yogurt Instructions: Preheat the oven to 375 degrees F. Stir together the sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet until a mixture that looks like wet sand. Cook over medium-high heat, stirring occasionally, until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the apricots, cut-side down, on top. Whisk the flour, pecans, baking powder, cinnamon, baking soda and salt together in a medium bowl. Beat together the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beating until just incorporated. Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Let stand 15 minutes and then invert onto a platter. Cool to room temperature before serving. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 67886,"Maple Pudding Cake 1 cup all-purpose flour 1/2 cup sugar
1 teaspoon baking powder
Kosher salt 1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 1/2 cups heavy cream
1 cup maple syrup Whipped cream or vanilla ice cream, for serving, optional Instructions: Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, sugar, baking powder and 1 teaspoon salt. In a small bowl, whisk together the buttermilk, butter and egg. Stir the wet mixture into the dry; the batter will be thick. Heat a 9-inch cast-iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off the heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture. Bake until the cake is set, 40 to 45 minutes. Serve with whipped cream or vanilla ice cream, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67887,"Dulse Shortbread Cookies 2 cups plus 2 tablespoons (300 grams) all-purpose flour 1/4 cup (35 grams) white rice flour
1 teaspoon kosher salt 2 1/2 tablespoons (15 grams) dulse seaweed granules
8 ounces (226 grams) unsalted butter, at cool room temperature (58 to 62F)
1/2 cup (100 grams) sugar
1 large egg, beaten with 1 teaspoon water
Instructions: Preheat the oven to 300 degrees F. Grease an 11-inch tart pan with a removable bottom. Line a rimmed baking sheet with parchment paper or a silicone baking mat. In a medium bowl, whisk together the all-purpose and rice flours, 1/2 teaspoon of the salt, and 2 tablespoons of the dulse granules. Combine the remaining 1/2 teaspoon salt and 1/2 tablespoon dulse in a small bowl and reserve for sprinkling over the top of the shortbreads. Beat the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until creamy and lightened in color, 3 to 5 minutes, scraping down the sides of the bowl as needed. Turn off the mixer, add the flour mixture all at once, then return the mixer to its lowest speed until the flour is incorporated and the mixture is the texture of crumbly wet sand, about 30 seconds. Transfer to the prepared tart pan and use your hands or the bottom of a cake pan to press the mixture into an even layer. Bake until the shortbread is set and the edges are golden brown, about 1 hour. Cool in the pan on a wire rack for 5 minutes. Leave the oven on. Remove the outer ring of the tart pan, then carefully transfer the shortbread onto a cutting board, using a paring knife to separate the pan bottom if necessary. Brush the shortbread with the egg mixture, then evenly sprinkle all of the dulse-salt mixture over the top. Slice into 16 wedges and transfer to the parchment-lined baking sheet. Return to the oven and bake until the egg wash is set, 8 to 10 minutes, then transfer the shortbreads back to the wire rack to cool completely before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 67888,"Cranberry-Orange Glazed Turkey One 11-pound turkey, cut into 6 pieces 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper Cranberry Orange Glaze, recipe follows 1 cup low-sodium chicken broth Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish
1/2 cup frozen cranberry juice cocktail concentrate, thawed 1/2 cup frozen orange juice concentrate, thawed 1/4 cup orange marmalade 1 1/4 teaspoons chopped fresh rosemary 1 tablespoon butter 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Instructions: Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F.
Rinse the turkey pieces and pat very dry with paper towels. Brush the turkey all over with oil, and sprinkle with salt and pepper. Arrange the turkey, skin-side up, on a baking sheet with the thick end of the breasts and thighs at the corners, the drumsticks in the center. Roast for 1 hour and 10 minutes.
Remove the turkey from the oven and brush with the Cranberry Orange Glaze. Pour the broth onto the baking sheet to prevent drippings from burning and roast the turkey, covering loosely with foil if browning too quickly, until an instant-read thermometer registers 165 degrees F to 170 degrees F in thickest part of the thigh (do not let the thermometer touch bone), 20 minutes.
Transfer the turkey to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.
Meanwhile, scrape all the pan juices and browned bits from the baking sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. Heat the pan juices in a heavy medium saucepan over medium-high heat. Whisk 2 to 3 tablespoons of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for the flavors to blend.
Slice the turkey and arrange on the platter. Garnish with herb sprigs, oranges wedges and cranberries, and serve with gravy. In a small saucepan, bring the cranberry juice, orange juice, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67889,"Eat It Cupcakes 2 1/2 cups cake flour 3/4 cup all-purpose flour 2 cups granulated sugar 1 tablespoon plus 1/2 teaspoon baking powder 3/4 teaspoon salt 2 sticks unsalted butter 1/2 cup sour cream 1 cup whole milk 1 teaspoon vanilla extract 4 eggs 1/2 cup shredded sweetened coconut 1/2 teaspoon coconut extract Lychee Curd, recipe follows Kumquat Swiss Meringue Buttercream, recipe follows Crispy Treats, recipe follows 3 eggs 1/2 cup granulated sugar 2/3 cup pureed lychee 1 tablespoon plus 1 teaspoon key lime juice 6 tablespoons unsalted butter 1 1/4 cup granulated sugar 5 egg whites 1 pound unsalted butter, at room temperature 1/4 cup kumquat preserves 1 teaspoon orange extract Pan spray 3 tablespoons toasted quinoa 4 tablespoons butter 1/2 bag marshmallows 4 cups rice cereal, such as Rice Krispies Instructions: Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 liners. In a mixing bowl, combine the flours, granulated sugar, baking powder and salt. Add in the butter and sour cream. In a pitcher, combine the milk, vanilla extract and eggs. Slowly add into the butter-flour mixture until combined. Stir in the shredded coconut and coconut extract. Fill the cupcake liners and bake for 20 minutes, rotating halfway through. Remove from the oven and cool completely before frosting. Fill the cupcakes with Lychee Curd. Pipe with Kumquat Swiss Meringue Buttercream Frosting. Top with a Crispy Treat. In a medium pot over medium heat, combine the pureed lychee, granulated sugar, lime juice and eggs, whisking until combined and it comes to a low simmer. Remove from the heat and add in the butter, whisking until the butter is melted. Refrigerate immediately. Over medium heat, warm the granulated sugar and egg whites over a double boiler until the sugar is fully dissolved. Remove from the heat and transfer to a stand mixer and whip, using the whisk attachment, until room temperature. Switch to the paddle attachment and beat in the butter, 2 tablespoons at a time. Whip until the frosting becomes light and fluffy. Stir in the preserves and extract.
Preheat the oven to 325 degrees F. Liberally spray a baking sheet with pan spray. Toast the quinoa until golden, about 15 minutes. Melt the butter and marshmallows in the microwave until the marshmallows begin to puff up. Stir in the cereal and toasted quinoa. Spread out in a thin layer on a baking sheet. Refrigerate, and then cut into squares. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 67890,"Orzo Risotto 2 tablespoons butter 2 tablespoons minced shallots 1/4 teaspoon saffron threads steeped in 2 tablespoons white wine 1 3/4 cups homemade chicken broth 1 cup orzo pasta Salt and crushed red pepper flakes 8 ounces cooked shrimp, chopped 2 tablespoons coarsely chopped Italian parsley Instructions: Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels. Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 67891,"Spicy Thai Red Curry Chicken Casserole Nonstick cooking spray, for the pan 1 pound boneless, skinless chicken thighs, thinly sliced
2 cups small broccoli florets
1 1/2 cups jasmine or basmati rice
1 medium red bell pepper, thinly sliced
1/2 medium yellow onion, thinly sliced
One 14-ounce can light coconut milk
1 cup chicken broth
2 tablespoons red curry paste
2 tablespoons fish sauce
2 teaspoons brown sugar
Juice of 1 lime
1/4 cup chopped salted roasted peanuts
1/4 cup minced fresh cilantro
Instructions: Preheat the oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray. Evenly scatter the chicken, broccoli, rice, red pepper and onion in the pan. In a bowl, whisk together the coconut milk, broth, curry paste, fish sauce, brown sugar and lime juice. Pour the mixture over the ingredients in the pan. Bake until the rice is cooked and most of the liquid is absorbed, 45 to 50 minutes. Sprinkle with the chopped peanuts and cilantro before serving. ","[Syrah, Grenache Blanc, Gewrztraminer, Riesling]" 67892,"Flo's Clams Casino 16 littleneck clams 1/4 cup butter, melted 1 lemon, juiced 1/4 cup chopped parsley, plus more for garnish Several dashes hot pepper sauce 1/4 cup diced onion 1/4 cup diced green pepper 1/4 cup diced red pepper 1/2 cup crushed crackers (recommended: Ritz) 4 strips bacon, parcooked Lemon wedges, for garnish Instructions: Preheat oven to 350 degrees F. Shuck and drain clams and set aside. In a saute pan, combine melted butter, lemon juice, parsley, and hot pepper sauce over medium heat. Add onions and green and red peppers and saute until tender. Then add crushed crackers and mix until thoroughly combined. Spoon a small amount of mixture on top of littlenecks and then top with a piece of bacon. Bake for about 10 minutes, or until bacon is crispy. Garnish with parsley and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67893,"Arugula, Avocado, Papaya and Jicama Salad with Pomegranate Dressing and Tortilla Chip Croutons 1/4 cup pomegranate molasses 1 tablespoon honey 3 tablespoons freshly squeezed lime juice Finely grated zest of 1 lime Kosher salt and freshly ground black pepper 1/4 cup canola oil 4 ounces baby arugula 2 ripe Hass avocado, peeled, pitted and diced 1 ripe papaya, peeled, pitted and diced 1/2 jicama, peeled and cut into juilienne Baked tortilla chips, as needed Instructions: Whisk together the pomegranate molasses, honey, lime juice and zest in a small bowl. Season with salt and pepper, and then slowly whisk in the oil until emulsified. Combine the arugula, avocado, papaya, jicama and some salt and pepper in a large bowl and toss to combine. Add some chips, and then pour some of the dressing around the sides of the bowl. Toss to combine, taste and add more dressing the same way if desired.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 67894,"Marshmallow Web Ghost Cake Flour-based baking spray, for the cake pans 6 1/2 cups cake flour, sifted 3 tablespoons baking powder 1/2 teaspoon fine-grain sea salt 1 1/2 cups plus 4 tablespoons (3 1/2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar 2 1/4 cups whole milk 1 tablespoon vanilla extract
10 large egg whites 2 tablespoons neon green food color 2 tablespoons neon purple food color
1 tablespoon neon orange food color 3 tablespoons dark unsweetened cocoa 2 tablespoons hot water 2 teaspoons black food color
4 pounds confectioners' sugar 2 pounds (8 sticks) unsalted butter, at room temperature 2 teaspoons vanilla extract Milk or heavy cream, for thinning, optional 1 tablespoon black food color 8 jumbo marshmallows Black sugar pearls Black confetti sprinkles Instructions: For the cake: Preheat the oven to 350 degrees F. Grease four 8-inch round cake pans and two 5-inch round cake pans with flour-based baking spray Sift the flour, baking powder and salt into a large bowl. Beat the butter in the bowl of an electric mixer on medium speed until smooth. With the mixer running, gradually add the granulated sugar and beat until the mixture turns pale and fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk. Begin and end with the flour mixture. Stir in the vanilla. Beat until just combined. Do not over-mix. Beat the egg whites in a clean mixer bowl on medium speed until stiff peaks form, about 5 minutes. Gently fold the egg whites into the batter in 3 additions. Place 2 cups of cake batter in 4 separate bowls. Tint the first bowl with the green food color, the second bowl with 1 tablespoon of the purple food color and the third bowl with the orange food color. Combine the cocoa and water in a small bowl, stirring well to create a paste, then add it to the fourth bowl of batter. Fold in the black food color and stir together well until the batter is dark and no streaks of white batter remain. Pour one color of batter into each of the prepared 8-inch pans.
Tint the leftover batter with the remaining 1 tablespoon purple food color and place 1 cup of batter in each of the prepared 5-inch pans.
Bake until the cakes spring back when pressed in the center, about 25 minutes for the 5-inch cake layers and 30 to 35 minutes for the 8-inch cake layers. Run a knife around the edges of the cakes and the pans and turn them out on wire racks to cool. For the frosting: In a stand mixer fitted with the whisk attachment, mix together the confectioners' sugar and butter. Begin on low speed until crumbly, then increase to high and beat for 3 minutes until smooth and fluffy. Add the vanilla extract and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency. Place about 2 cups of buttercream in a piping bag fitted with a plain 1/2-inch piping tip; set aside for later use. Tint the remaining frosting with the black gel food color. Level the tops of the cakes with a serrated knife or a cake leveler. Cover each cake layer with a small amount of black frosting. Begin with the black chocolate cake layer on the bottom, followed by the purple, then the green and ending with the orange on top. Cover the entire cake with black frosting using an offset spatula. Cover a purple 5-inch cake layer with frosting and stack the second on top. Cover with frosting using an offset spatula. Refrigerate both cakes until the frosting is firm, about 30 minutes.
Stack the 5-inch cake tier on top of the 8-inch cake.
For the marshmallow web: Melt the marshmallows in the microwave for about 30 seconds or until they puff and lose their shape. Stir well until deflated. Let the marshmallow cool slightly. Dip fingers (or gloved hands for easy cleanup) into the marshmallow mixture and stretch until thin and web-like. Wrap the marshmallow around the cake. Repeat the process until the marshmallow web effect covers both tiers of the cake. Let stand until firm, about 10 minutes. For the assembly: Cover a baking sheet with parchment paper. Use the reserved bag of frosting to pipe a 2- to 3-inch mound of frosting. This will be a ghost body. Top with a second 1-inch mound of frosting for the ghost head. Repeat the piping process, varying the sizes of ghosts for visual interest, until you have about 20 ghosts. Add 2 black sugar pearls to each ghost face using a pair of kitchen-dedicated tweezers. Use a single black confetti sprinkle to create mouths on some of the ghosts. Transfer the pan to the freezer and chill until firm, about 1 hour.
Use an offset spatula to transfer the ghosts to the edges of the cake. Bring the cake to room temperature before serving. Use kitchen-dedicated scissors to snip the firm marshmallow webbing before cutting into slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67895,"Tay's Hot and Spicy Salsa 2 fresh jalapenos 1 bunch fresh cilantro leaves 1 clove garlic 1 banana pepper 1 lime, juice 1 teaspoon House Seasoning, recipe follows 1 can diced tomatoes Tortilla chips, for serving 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Instructions: Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips. Mix ingredients together and store in an airtight container for up to 6 months. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 67896,"Dark Chocolate Cayenne Football Whoopie Pies 12 ounces (3 sticks) unsalted butter 1 1/2 cups dark brown sugar
3 large eggs, at room temperature
3 1/2 cups all-purpose flour
1 cup high-quality cocoa powder, such as Valrhona or Callebaut 2 teaspoons garam masala 1 1/2 teaspoons baking powder
3/4 teaspoon cayenne pepper
3/4 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temperature 8 ounces cream cheese, at room temperature
2 1/2 cups confectioners' sugar
2 teaspoons garam masala
1 teaspoon vanilla paste
1 1/2 cups confectioners' sugar 1/4 cup cocoa powder
Instructions: For the cakes: Preheat the oven to 325 degrees F. Trace sixteen 3-inch footballs on 2 pieces of parchment paper using a plain-edge football cookie cutter. Flip the paper over and put each on a baking sheet. Set both baking sheets aside for later. Add the butter and brown sugar to a stand mixer fitted with the paddle attachment and cream until lightened and fluffy. Add the eggs one at time, mixing until fully incorporated. Sift the flour, cocoa powder, garam masala, baking powder, cayenne, salt and baking soda together in a bowl, then add to the stand mixer and beat in. Do not overmix. Pour the batter into a piping bag fitted with a round tip and pipe into football shapes on the lined baking sheets, starting by tracing the edges and filling in the middles. Bake until set, 10 to 15 minutes. Transfer the cakes to a cookie rack and cool completely. For the filling: In a stand mixer fitted with the paddle attachment, beat the butter, cream cheese and confectioners' sugar until smooth and fluffy. Add the garam masala and vanilla and mix until thoroughly combined. Add 1/2 cup of the filling mixture to a piping bag fitted with a small round tip for creating the laces of the football. Add the remaining filling to another piping bag fitted with a bigger round tip. For the glaze: Mix the confectioners' sugar, cocoa powder and 2 tablespoons water
together in a small bowl until thoroughly combined. Assemble the pies: Pour the glaze over half of the cakes. Set aside and allow to set. Pipe the football laces over the glaze. Meanwhile, turn the other football cakes over and pipe the garam masala filling on top. Top with the glazed cakes and press gently together. ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]

" 67897,"Greek Style Tossed Salad 3-4 Roma tomatoes cut into cubes 1 small red onion chopped 3 oz. feta cheese, crumbled 1/2 seedless cucumber peeled and diced 1/2 cup kalamata olives, pitted 1/2 tsp. dried oregano 1/2 head romaine lettuce, washed, dried and cut into bite-sized pieces juice of 1/2 lemon olive oil for drizzling salt and pepper Instructions: In a large salad bowl, combine all ingredients except olive oil and lemon juice. Toss gently to combine. Drizzle with olive oil and lemon juice and sprinkle with salt and pepper to taste, tossing to distribute seasonings. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67898,"Charred Brussels Sprouts with Bacon and Maple 6 strips bacon 1 pound Brussels sprouts, cut in half through the core
Kosher salt and freshly ground black pepper
2 shallots, minced
1/2 teaspoon ground cumin 3 tablespoons pure maple syrup 2 tablespoons Dijon mustard
1/4 cup minced fresh chives Instructions: Preheat the oven to 425 degrees F. Cook the bacon in a large cast-iron pan in the oven or on the stovetop until browned and crisp and the fat has rendered out, about 10 minutes. Set the bacon aside on a cutting board to let cool. Increase the oven temperature to 450 degrees F. Arrange the Brussels sprouts in a single layer in concentric circles, cut-side down, in the bacon fat in the pan. Sprinkle with salt and pepper. Cook over medium-high heat until the sprouts begin to caramelize, about 4 minutes . When they begin to brown, transfer the pan to the oven and roast until charred and tender, about 15 minutes. Return the pan to medium heat. Transfer the sprouts to a bowl, leaving some fat behind. Add the shallots and cumin to the pan and cook, stirring often, until the shallots soften and the cumin smells fragrant, 1 to 2 minutes. Add the maple syrup, mustard and salt and pepper to taste, and whisk until bubbly. Add the sprouts to the sauce and remove the pan from the heat. Add the chives and stir to coat the sprouts in the sauce. Transfer to a serving plate. Chop the bacon and sprinkle on top. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 67899,"Smoked Turkey with Wild Rice 1 whole smoked turkey 6 ounces chicken base
4 ounces liquid smoke
8 red peppers 4 ribs celery
2 carrots
2 onions
1 pound wild rice
1 1/2 pounds butter
3 1/2 cups all-purpose flour
1 teaspoon white pepper ground
12 cups half-and-half Instructions: For the stock: Remove the skin from the turkey. Remove the meat from the bones, cut the meat into a medium dice and reserve for later use. Place the bones in a large stock pot. Add 3 gallons water, the chicken base and liquid smoke. Simmer for 4 hours then strain through cheesecloth. Cool and then skim off the fat from the top of the liquid. For the soup: Roast the red peppers. Place the peppers under the broiler until the skins become charred. Then place the peppers in a container and cover with a lid. Sweat the peppers until the skin peels off easily. Remove the skin and seeds. Dice the peppers, celery, carrots and onions. Set aside. Cook the wild rice in 8 cups water for approximately 1 hour. To assemble, melt the butter in large pot. Add the diced carrots, celery and onions. Cook for 5 minutes. Add the flour and cook another 5 minutes. Add the 3 gallons of turkey stock and simmer about 15 minutes. Place in a blender and puree the vegetables. Put the puree back into the pot and add the diced turkey, roasted peppers and rice. Stir in the half-and-half. Serve while hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 67900,"Steak and Cake One 1-pound hanger steak, thin membrane, fat, silver skin and center tendon removed, cut into 6 pieces 3 tablespoons olive oil 1 tablespoon Worcestershire sauce 4 sprigs fresh thyme 3 cloves garlic, smashed 1 shallot, sliced 1 cup milk 4 ounces stale bread Vegetable oil, for sauteing 1 cup shiitake mushrooms, small dice 2 shallots, diced 1/2 cup roasted red peppers, diced 1/4 cup green onions 1 cup heavy cream 4 ounces cream cheese 8 ounces crab claw meat, picked clean 8 ounces jumbo lump crab meat, picked clean 1 1/2 cups panko breadcrumbs Kosher salt and freshly ground pepper 1 cup red wine vinegar 1 cup white wine 3 sprigs fresh tarragon, stems separated, plus 2 tablespoons chopped leaves 2 shallots, thinly sliced 1 cup clarified butter 1 tablespoon salt 2 egg yolks 1 tablespoon smoked paprika 2 tablespoons vegetable oil, for cooking crab cakes Steak sauce, for serving Instructions: Cook's Note: You can use only claw meat or only lump crab meat for the crab cakes, if desired. For the steak: Toss the steak together with the olive oil, Worcestershire, thyme, garlic and shallots and let marinate for at least 1 hour, or preferably refrigerated overnight. For the crab cake: Pour the milk over the stale bread and press it down. Let sit for 1 hour. Meanwhile, heat a little bit of oil in a saute pan. Add the mushrooms and cook for 5 minutes, stirring constantly, and then add the shallots and cook for 1 minute. Stir in the red peppers and green onions and then add the cream. Cook until the mixture is thick and the cream has fully reduced. Turn off the heat, mix in the cream cheese and let cool. Remove the bread from the milk, squeeze out the excess, and then stir into the cream mixture. Place the crabmeat in a bowl and pour the cream mixture over, using your hands to mix well. Add 1/2 cup of the breadcrumbs, some salt and black pepper and mix to incorporate. Make 6 balls of crab mixture and shape into patties. Coat the patties with the remaining panko. Preheat the grill to high heat. For the bearnaise sauce: Heat the red wine vinegar, white wine, tarragon and shallots in a small saucepan until reduced by three-quarters. Remove from the heat and let cool. Heat about 2 cups of water in a large pot. Heat the clarified butter in a saucepan until warm (not boiling hot, just warm). Pour the wine reduction into a stainless steel bowl along with the salt and egg yolks and whisk well until a little frothy. Fit the bowl over, but without touching, the boiling water to create a double boiler. Continue whisking briskly until the eggs become thick, being very careful not to overcook the eggs. The ideal time to stop whisking the eggs is when the egg mixture is very thick and slightly hot to the touch. Remove from the heat and slowly whisk in the warm clarified butter. Stir in the chopped tarragon and smoked paprika. For cooking and assembling: Heat the vegetable oil in a nonstick pan. Cook the crab cakes until crispy and golden brown on all both sides. Meanwhile, grill the steak to desired doneness. Slice the steak and place on top of the crab cakes and serve with the bearnaise sauce and some steak sauce. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67901,"Fry Sauce 3/4 cup mayonnaise 1/4 cup ketchup 2 tablespoons dill pickle juice 1/4 teaspoon garlic powder 1/4 teaspoon sweet paprika 1/8 teaspoon cayenne Instructions: Whisk together the mayonnaise, ketchup, pickle juice, garlic powder, paprika and cayenne in a small bowl until smooth. ","[Chardonnay, Riesling, Gewrztraminer]" 67902,"Asian Street Fries 4 russet potatoes (4 to 5-inches long), scrubbed and peeled 1 gallon water 2 tablespoons sambal oelek 3 tablespoons rice wine vinegar 1 tablespoon white vinegar 1 tablespoon granulated sugar 3 green onions, finely chopped 1 1/2 teaspoons soy sauce 1 teaspoon minced garlic 1/2 teaspoon minced ginger 2 quarts canola oil Salt and pepper 1 teaspoon sesame seeds, toasted Instructions: Cut the potatoes in 3/8-inch slices. Then stack cut pieces of potatoes and cut them into 3/8-inch square pieces. Submerge the potatoes in a large bowl of water and let sit for 30 minutes. This will help leach the excess starch from the potatoes and keep them from oxidizing. While potatoes are soaking, prepare the sauce: Combine all ingredients in a nonreactive pan and heat over medium-high. Adjust heat to a simmer and reduce by half. Heat a heavy stock pot with the oil to 325 degrees F over medium heat. (Use a candy thermometer to check the temperature.) Remove potatoes from the water and pat dry. Carefully add 2 handfuls of potatoes to the hot oil. There should be at least 1-inch of oil above the potatoes. Cook for 5 to 7 minutes or until potatoes are light brown. Remove potatoes, with a slotted spoon, shake off excess oil and place on a rack to cool. Repeat until all of the potatoes are par-cooked. After all the potatoes have been par-cooked, heat oil up to 350 degrees F over medium heat. Add 2 handfuls of par-cooked potatoes, and cook for 2 minutes or until golden brown. Remove from oil, with a slotted spoon, shake off excess oil. Transfer potatoes to a serving bowl and season lightly with salt and pepper. Repeat this method until all potatoes are fried. To serve: Drizzle sauce over hot fries and garnish with toasted sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67903,"Peanut Coated Chicken Thigh Tenders with Curry Coconut Sauce 2 tablespoons minced garlic 2 tablespoons fresh grated ginger 1 cup chopped white onion 1 tablespoon massala spice mixture 1 1/2 cups dry white wine 3 cups chicken stock 1 can unsweetened coconut milk Honey Salt and pepper 1 1/2 cups flour 3 tablespoons dry massala spice mix (recipe to follow) 3 teaspoons salt 2 teaspoons ground pepper 2 eggs 2 tablespoons milk 1 cup toasted lightly salted peanuts 1 1/2 teaspoons red chili flakes 2 pounds boneless and skinless chicken thighs 1/2 cup vegetable oil 1 teaspoon turmeric 1 teaspoon crushed red pepper 1 tablespoon toasted cumin seeds 1 tablespoon toasted coriander seeds 1/2 teaspoon aniseed 1/2 teaspoon ground cloves 1/2 teaspoon toasted fenugreek seeds 1 teaspoon black peppercorns 1/2 teaspoon yellow mustard seeds Instructions: Begin sauce by sweating garlic, ginger and onions in saucepan. Add spice mixture and white wine and cook until almost dry, add chicken stock and coconut milk. Bring to a boil and simmer for 20 minutes, season to taste with honey, salt and pepper. Strain. Blend flour with massala spice mix, salt and pepper and place in shallow dish. Beat eggs with milk and place in separate shallow dish. In food processor, pulse peanuts with crushed red pepper and 2 tablespoons of the massala/flour mixture and place in shallow dish. Season chicken with salt and pepper and roll in flour mixture, then roll in egg mixture and finally in peanut mixture. Heat vegetable oil on medium-high heat and fry coated tenders for about 15 minutes. Drain excess oil on paper towels and serve with sauce. Grind in coffee grinder or with mortar and pestle. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 67904,"Balsamic-Glazed Apricots with Ricotta Clouds 2 tablespoons unsalted butter 4 fresh apricots, pitted and halved 3 tablespoons balsamic vinegar 2 tablespoons honey 1/2 cup fresh ricotta Instructions: In a medium skillet over medium heat, melt the butter and cook until the foam subsides. Place the apricots cut side down in the skillet and cook, stirring occasionally, until apricots are slightly tender and warmed through, 5 to 6 minutes. Meanwhile, in a small bowl, whisk together balsamic vinegar and the honey. When apricots are ready, and add honey-balsamic mixture to the skillet. Increase the heat to medium-high and cook, stirring frequently, until the apricots have cooked through and the glaze is bubbling, uniformly coating the apricots. To serve, place a scoop of ricotta on each serving plate, top with 2 apricot halves and drizzle with the honey-balsamic glaze from the skillet. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 67905,"Fennel and Celery Slaw 2 tablespoons honey 2 tablespoons white balsamic vinegar 1 tablespoon grated shallot Juice of 1 lemon 1/3 cup EVOO 1 cup coarsely chopped parsley tops 4 ribs celery and leafy tops, very thinly sliced 1 large or 2 medium bulbs fennel, very thinly sliced, plus a handful of fronds, chopped Kosher salt and freshly ground pepper Toasted pistachios or walnuts, chopped, to garnish Instructions: Combine the honey, vinegar and shallot with the lemon juice and whisk in the EVOO. Add the parsley, celery and fennel and toss to coat and combine. Season with salt and pepper. Arrange on a platter and top with the toasted nuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67906,"Beef Tacos with Mango-Hot Pepper Salsa 2 cups leftover lasagna filling 2 teaspoons chili powder 1 teaspoon ground cumin 2 cups diced fresh mango 1 jalapeno pepper, seeded and minced 2 tablespoons minced red onion 2 tablespoons chopped fresh cilantro leaves 2 tablespoons fresh lime juice Salt and ground black pepper 8 taco shells 1 cup shredded Romaine lettuce 1 cup grated Cheddar (regular or reduced-fat) 1/2 cup sour cream (regular or reduced-fat) Instructions: Spoon lasagna filling into a large skillet and add chili powder and cumin. Bring mixture to a simmer over medium heat. Simmer 5 minutes. Meanwhile, in a medium bowl, combine mango, jalapeno, red onion, cilantro, and lime juice. Season, to taste, with salt and black pepper. Serve beef mixture with taco shells, lettuce, grated cheese, sour cream, and mango salsa on the side. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 67907,"Crab Leg Scampi 2 sticks (1 cup) butter, at room temperature 5 cloves garlic, 3 cloves sliced thin and 2 cloves minced 5 cloves garlic, 3 cloves sliced thin and 2 cloves minced
1 cup chopped fresh parsley
4 lemons 1 small loaf of crusty bread, sliced into 1-inch-thick slices
1/4 cup grapeseed oil
1 tablespoon crushed red cl flakes 1/2 cup white wine 5 pounds cooked snow crab legs Instructions: Preheat the oven to 400 degrees F. Make the compound butter by mixing 1 stick of the softened butter with the minced garlic and 1/4 cup of the chopped parsley. Set aside. To make the butter sauce, squeeze the juice of 2 of the lemons into a shallow saucepan. Reduce by half over medium heat, then whisk in the remaining stick of butter until emulsified. Spread a thin layer of the compound butter on each side of the bread slices. Put the bread on a large baking sheet in a single layer and toast until golden brown. Meanwhile, heat a saute pan to medium heat and add the grapeseed oil. Add the sliced garlic and sweat. Add the cl flakes and cook for 20 seconds. Deglaze with the wine and reduce by about 10 percent. Add the remaining compound butter followed by the snow crab legs. Saute until the crab legs are warm, 1 minute, and then finish with the butter sauce, tossing together for a few minutes until combined. Cut the remaining 2 lemons into wedges. Serve the crab legs with the toasted bread and lemon wedges on the side. Garnish with the rest of the chopped parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 67908,"Butternut Squash and Pork Lasagna 4 cloves garlic, smashed 3 ribs celery, cut into 1/2-inch lengths 1 large Spanish onion, cut into 1-inch dice 1/2 fennel bulb, cut into 1/2-inch chunks Extra-virgin olive oil Kosher salt Pinch crushed red pepper 2 pounds ground pork 1 cup tomato paste 1 cup dry white wine 2 cups pureed canned tomatoes 4 bay leaves 1 cinnamon stick 1 fresh thyme bundle 3 large butternut squash, peeled, quartered lengthwise, seeded and cut into 1/8-inch-thick slices, preferably on a mandoline Extra-virgin olive oil Kosher salt 8 cloves garlic, smashed Pinch crushed red pepper 2 pounds assorted wild mushrooms, or any kind you like, stemmed and sliced 2 pounds washed baby spinach 1 1/2 pounds high-quality fresh ricotta 1 bunch fresh flat-leaf parsley, leaves picked and finely chopped 2 cups grated Parmesan Instructions: For the pork ragu: (This can TOTALLY be done ahead!) Place the garlic, celery, onions and fennel in a food processor and puree to a coarse paste. Coat a large, wide pot with olive oil and toss in the pureed veg. Bring the pan to a medium-high heat and season generously with salt and a sprinkey dink of crushed red pepper. Cook the veg until they start to get brown and form a crust on the bottom of the pan; be patient...this will take a little time. Scrape the crud off the bottom of the pan and let it re-form. Stay with it and DO NOT let it burn. Add the ground pork, sprinkle with salt and repeat this process. This takes patience...accept it and move on. THIS is where BIG flavors are formed. When the meat is nice and brown, add in the tomato paste, stir to combine and cook, stirring frequently, for 3 to 4 minutes. Stir in the white wine and let it cook for 2 to 3 minutes. Toss in the pureed tomatoes, bay, cinnamon stick, thyme and 2 cups water. Taste and season with salt if needed. Bring to a boil and reduce to a simmer. Simmer until the liquid has reduced by half, add more water and reduce again. Taste and adjust the seasonings if needed. Turn off the heat and use immediately or store for future use. For the lasagna: Preheat the oven to 350 degrees F. Working in batches, toss the butternut squash slices with olive oil and salt. Lay the squash slices on sheet trays and bake until the squash is tender but still holds its shape, about 20 minutes. Repeat until all the squash is roasted. Coat a large saute pan with olive oil, toss in 2 of the garlic cloves and a pinch of crushed red pepper and bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it and toss it in the \thank you for coming bowl. Add half of the mushrooms to the pan, season with salt and cook until they are soft and wilted. Remove from the pan and reserve. Repeat this whole process--starting with the oil and garlic--with the remaining mushrooms, followed by the spinach in 2 batches. Drain and cool the cooked spinach in a colander or mesh strainer. In a large bowl combine the ricotta and parsley. To assemble: Preheat the oven to 375 degrees F. Place a ladleful of the pork ragu in the bottom of a 9-by-13-inch baking dish and spread it around to LIGHTLY cover the bottom of the dish. Arrange an even layer of the roasted squash on top of the ragu; be sure the squash completely covers the surface of the baking dish--this acts as the \pasta. Cover the squash layer generously with more ragu. Spoon 1-tablespoon scoops of the ricotta mixture over the ragu. Arrange an even layer of spinach and mushrooms over the ricotta. Sprinkle with the grated Parmesan. Lay another layer of squash over the Parmesan and repeat the process until the baking dish is full, ending with a top layer of squash topped with a little ragu and Parmesan. Cover the baking dish with foil, place on a sheet tray and bake for 45 minutes. Remove the foil and bake for 10 minutes more. Remove from the oven and let rest for 15 to 20 minutes before serving. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 67909,"Pasta with Beans, Crispy Lunch Meat, Greens and Garlic Salt One 1-pound box pasta (I'm using gemelli) 1/4 cup oil (I'm using olive oil) 8 ounces lunch meat, sliced thin (I'm using salami) 2 cloves garlic, sliced One 15-ounce can beans, rinsed (I'm using chickpeas) 2 cups fresh greens (I'm using spinach) 2 tablespoons grated hard cheese (I'm using Parmesan) 1 teaspoon cl flakes, optional Instructions: Bring a pot of water to a boil and salt liberally. Drop the pasta in the water and give it a stir. Cook according to the package instructions for al dente. Reserve 3/4 cup of the pasta cooking water and then drain the pasta. Meanwhile, heat a large saute pan over medium heat and add the oil. Once the oil is hot, add the lunch meat and cook until crisp. Add the garlic and cook, stirring, an additional minute. Add the beans and greens and cook, stirring, 1 minute more. Add the pasta and reserved pasta water to the pan and simmer for 1 minute. Remove from the heat, toss in the cheese and cl flakes if using and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 67910,"Mango Coriander Pound Cake Cupcakes with Mango Chutney Filling and Sweetened Condensed Milk Whipped Cream 8 ounces egg yolks (about 8 large egg yolks) 8 ounces granulated sugar 8 ounces mango chutney, divided 4 ounces mango nectar 6 to 8 ounces unsalted butter, at room temperature, cut into chunks 1 ripe Alphonso or Champagne mango, peeled and chopped finely 1 1/2 sticks unsalted butter, at room temperature 3 cups all-purpose flour 3 teaspoons baking powder 3 teaspoons coriander powder 1/2 teaspoon kosher salt 1 cup brown sugar 1 cup granulated sugar 3 whole large eggs plus 1 egg white 1/2 cup milk 1/3 cup mango juice concentrate 1/3 cup mango nectar 2 teaspoons vanilla extract 1 tablespoon vegetable oil Sweetened Condensed Milk Whipped Cream, recipe follows Dried Mango Star Garnish, recipe follows 4 cups heavy cream, cold 1 (14-ounce) can sweetened condensed milk Pinch salt 1 package sweetened dried mango Instructions: For the mango chutney curd: Put a small pot filled with 1-inch of water on the stovetop to boil. In a medium stainless steel bowl, whisk the egg yolks and sugar until combined. Add 4 ounces of the mango chutney and the mango nectar. Whisk until combined. Place the bowl on top of the pot of boiling water. Reduce the heat to a simmer. Whisk continuously until the mixture reduces and thickens to the consistency of sour cream, 10 to 20 minutes. Take the mixture off the stove. Add the butter and whisk until the butter is fully incorporated. Fold in remaining 4 ounces mango chutney and the mango chunks into the curd and allow to cool before filling the cupcakes. For the cupcakes: Preheat the oven to 325 degrees F. Line tins with 24 muffin cups. In a small saucepan, heat the butter on low until just melted. Set aside. In a large mixing bowl, sift together the flour, baking powder, coriander and salt. Add the sugars and whisk until all the dry ingredients are combined. In a separate bowl, whisk the eggs and egg white until lightly beaten. Mix in the milk, mango juice concentrate, mango nectar and vanilla. Gradually add the wet ingredients into the dry, whisking until just combined. Scoop 1/2 cup batter into the saucepan of melted butter. Stir until combined. Add the oil and continue to mix until all are incorporated. Pour back into the large bowl of batter. Fold in until incorporated. Use a 1 1/2-ounce portion scoop to scoop the batter into each muffin cup, filling 2/3 full. Bake until a toothpick comes out clean when inserted into the cake, 18 to 22 minutes. Allow the cupcakes to cool in the pan for 5 minutes. Then remove to a cooling rack until completely cool. Hollow out 1/2-inch of the center of the cupcake with a corer or paring knife. Fill with the mango chutney curd. Top with a dollop of Sweetened Condensed Milk Whipped Cream and a Dried Mango Star Garnish. 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. In a stand mixer with the whisk attachment, beat the heavy cream until soft peaks form. Turn the mixer to low speed and slowly pour in the condensed milk. Add the salt. Mix until firm peaks form. Do not over-mix. Use a small rolling pin to flatten a few pieces of dried mango. Cut out 24 stars with 1/2-inch star shaped cookie cutter. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67911,"French Toast \Brunch
1 fresh strawberry, washed and stem removed 1 teaspoon sugar Champagne Instructions: Muddle strawberry and sugar in a glass with a little of the Champagne. Pour into a champagne glass and then top with Champagne. For a nonalcoholic version, replace Champagne with cider. ","[Champagne, Cider]" 67912,"Herb Crusted Rack of Lamb with Harissa Sauce and Saffron Israeli Couscous with Zucchini and Fennel Kosher salt 1 cup Israeli couscous Extra-virgin olive oil 1/2 bulb fennel, sliced, plus 1 tablespoon chopped fennel fronds 1/2 yellow onion, sliced 1 small zucchini, diced One 15-ounce can chickpeas, drained and rinsed Large pinch saffron 1/2 cup chicken stock 1/2 cup flat-leaf parsley leaves, finely chopped 1/4 cup panko breadcrumbs 1/4 cup pistachios, toasted and finely chopped 2 tablespoons extra-virgin olive oil, plus more for cooking 1 sprig rosemary, stem removed and finely chopped Kosher salt 1 rack of lamb, frenched 2 tablespoons Dijon mustard 1/2 bulb fennel, core removed and diced 1/2 yellow onion, diced Crushed red pepper flakes 2 Roma tomatoes, diced 2 cloves garlic, minced 3 tablespoons harissa 1 cup chicken stock Instructions: Preheat the oven to 400 degrees F. For the couscous: Set up a small pot of boiling water and season liberally with salt. Add the couscous and cook until al dente, 5 to 6 minutes. Drain and set aside. Heat a large saute pan with some oil over medium-high heat. Add the sliced fennel and onions and season with salt. Cook until softened and translucent, about 5 minutes. Add the zucchini and saute for 2 to 3 minutes. Add the chickpeas, saffron, chicken stock and cooked couscous. Cook, stirring occasionally, until most of the chicken stock has reduced, 4 to 5 minutes. Turn off the heat and toss in the chopped fennel fronds. For the lamb: Add the parsley, panko, pistachios, oil, rosemary and salt to taste to a bowl. Mix well to combine then set aside. Cut the rack of lamb in half so you have two pieces with four bones each. Sprinkle liberally with salt on all sides. Heat a large saute pan with some oil over medium-high heat until the oil shimmers. Sear the lamb, fat side down, until golden brown and a crust begins to form, about 5 minutes. Flip the lamb and sear on the underside as well as each side until golden brown, another few minutes each. Remove the lamb from the pan, place onto a sheet tray and discard the excess fat in the pan. Reserve the pan for the sauce. Place the rack of lamb into the oven and bake until the internal temperature reaches 130 degrees F on an instant-read thermometer when inserted into the center of the meat, 15 to 20 minutes. Remove from the oven and brush the top side of the racks evenly with the mustard. Press the pistachio herb crust onto the rack, ensuring the crust adheres to the mustard. Place the crusted rack of lamb back into the oven until the crust is golden and the lamb reaches 135 degrees F, about 5 minutes. Remove from the oven and allow to rest before slicing. Once rested, slice each lamb rack into double chops. To the same pan that the lamb was cooked in, add some oil, the fennel, onions, crushed red pepper and salt to taste. Saute until translucent, about 5 minutes. Add the tomatoes, garlic and harissa and stir to combine. Add the chicken stock and bring to a boil, then reduce to a gentle simmer and cook until the sauce reduces by half and has slightly thickened, about 10 minutes. Serve the sliced lamb alongside the couscous. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 67913,"Hunter's Hero 2 tablespoons extra-virgin olive oil 1 red onion, diced to equal 1 cup 1/2 red bell pepper, minced to equal 1/2 cup 5 cloves garlic, minced to equal 2 tablespoons 1 teaspoon salt 1 cup 2 percent milk 2 slices sourdough bread, crust removed, cut into 1/2-inch pieces to equal 1 cup 1 pound ground beef (80/20 fat content) 1 pound ground pork sausage, casings removed 2 tablespoons minced fresh basil leaves 2 tablespoons minced fresh oregano leaves 2 tablespoons minced Italian parsley leaves 1 tablespoon freshly ground black pepper 1 1/2 teaspoons red chili flakes 1/2 cup finely grated Parmesan plus 2 tablespoons shredded, for garnish 1 egg, beaten 4 hoagie rolls 1 cup Marinara Sauce, recipe follows 12 slices mozzarella, about 3/4 pound 1/4 cup extra-virgin olive oil 1 yellow onion, minced 4 medium garlic cloves, smashed 6 cups canned San Marzano tomatoes 1 tablespoon roughly chopped fresh basil leaves 1/2 tablespoon roughly chopped fresh oregano leaves Salt and freshly ground black pepper Instructions: Preheat broiler.
In a large saute pan over medium heat, add 1 tablespoon oil and saute onions, bell peppers and garlic. After 2 minutes, add salt and cook until tender. Remove from pan and let cool.
In a medium bowl, pour milk over bread crumbs and let soak for 5 minutes. Remove from milk and squeeze out excess milk, until bread is moist but not soggy. In a large bowl, mix together beef, pork sausage, soaked bread, cooled vegetables, basil, oregano, parsley, pepper, chili flakes, grated Parmesan and egg. Gently roll into 2-inch balls.
In same large saute pan used for vegetables, heat over medium heat and add 1 tablespoon oil. Cook meatballs, browning completely until the internal temperature reaches 165 degrees F, using an instant-read thermometer.
Meanwhile, remove inside dough from hoagie rolls. To assemble heroes, fill hoagies with 4 meatballs each. Drizzle with 1/4 cup Marinara Sauce and top with 3 slices of mozzarella cheese. Place heroes on a sheet pan under the broiler until the cheese melts and turns golden brown. Top each sandwich with 1/2 tablespoon Parmesan. In medium saucepan, heat olive oil, add onions and cook over medium to low heat until onions are transparent. Add garlic and cook until almost brown and then add tomatoes. Cook for 1/2 hour over low to medium heat, then add basil and oregano and continue to cook for 30 minutes longer. In a food mill or a blender, puree into a sauce. Season with salt and pepper, to taste.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 67914,"Poached Pumpkin in Syrup 1 (2 to 3 pound) pumpkin or banana squash 1 cup sugar 1 cup water Juice of 1/2 lemon 1/2 cup tahini 1/2 cup ground walnuts Instructions: Seed and peel the pumpkin, then cut into rectangular chunks about 2-inches by 3-inches. Place the pumpkin pieces in a wide heavy pan, sprinkle with the sugar, and cover with the water and lemon juice. Cover the pan and cook over low heat for 1 hour, until pumpkin flesh is tender, occasionally basting with the juices. Remove pan from the heat and let pumpkin cool in the liquid. Remove pumpkin pieces and arrange on a serving dish. Spoon the syrup from the pan over the pumpkin, drizzle with the tahini and sprinkle with the ground walnuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67915,"Sweet Potato Waffles with Marshmallows 1 medium sweet potato 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon fine salt 3/4 cup buttermilk 1/3 cup vegetable oil, plus more for brushing waffle iron 3 tablespoons brown sugar 1 large egg plus 1 large egg white Pure maple syrup, for serving 1 1/2 cups mini marshmallows Instructions: Preheat the oven to 350 degrees F. Poke the sweet potato with a fork a few times and bake until soft in the center, about 40 minutes. Let cool, then scoop out the flesh and puree in a food processor until smooth. Turn the oven down to 200 degrees F (to keep cooked waffles warm). Preheat a waffle iron to medium-high if there are settings (but it's ok if there aren't any). Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk together the buttermilk, 1/2 cup of the sweet potato puree, the oil, brown sugar, egg and egg white. Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's ok if there are lumps). Lightly brush the top and bottom of the waffle iron with oil, then fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter. Switch the oven to broil, and drizzle each waffle with a little syrup and 1/4 cup mini marshmallows. Broil until golden, 15 to 30 seconds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 67916,"Crab and Goat Cheese Empanadas 2 cups all-purpose flour 1 teaspoon salt 1/4 pound plus 2 tablespoons butter, cut into small cubes 1/3 cup cold water 1 tablespoon, olive oil 1 Spanish onion, chopped 3 cloves garlic, minced 1/4 habanero, minced 1 pound picked lump crabmeat 1 cup soft goats cheese 1 teaspoon chopped thyme 1/4 cup chopped Italian parsley Salt and freshly ground black pepper Mango Chutney, recipe follows 2 mangoes, peeled, seeded and chopped 1 tablespoon fresh ginger, chopped 1/4 Spanish onion, chopped 1 tablespoon rice wine vinegar 2 tablespoons sugar 1 tablespoon cornstarch, mixed with 2 tablespoons water Instructions: Dough: Combine flour, salt, and butter in food processor, run until it becomes a coarse meal. Add all the water and pulse until it forms a dough. Allow to rest for 1/2 hour. Filling: In a saute pan on medium, heat olive oil and saute onion, garlic, and habanero. In a large mixing bowl, combine the remaining ingredients. Season, to taste, with salt and pepper. Preheat oven to 325 degrees F. Roll the dough out on a lightly floured surface, making a rough circle about 1/8-inch thick. With a 3-inch diameter cookie cutter, cut circles. Place about 2 teaspoons of the filling into the center of each circle. Moisten the exposed dough with a finger dipped in water. Fold the empanada in half, press the firmly together, sealing with a fork around the edge. Bake for 15 minutes. Serve with Mango Chutney. Combine all ingredients in a saucepan. Cook on low for 30 minutes. Add cornstarch if desired to thicken. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 67917,"Candy Cane Cocktail 1 shot vanilla rum 1 shot white chocolate liqueur (recommended: Godiva) 1 shot peppermint schnapps Candy cane, garnish Instructions: Add all liquid ingredients to cocktail shaker filled with ice. Shake well and strain into martini glass. Garnish with candy cane. ","[Rum, White Chocolate Liqueur, Peppermint Schnapps]" 67918,"Lemon-Rosemary Olive Oil Cake with Blackberry-Raspberry Ice Cream and a Black Sea Salt Sugar Cookie 2 cups heavy cream 2 cups whole milk
1 1/2 cups sugar
1/2 teaspoon salt
3 eggs
1 cup blackberry puree
1 cup raspberry puree
1/3 cup sugar
2 cups sugar 3 eggs
1 cup extra-virgin olive oil
2 cups flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups whole milk
Juice of 1/2 lemon 2 tablespoons grated lemon zest
1 tablespoon chopped fresh rosemary
3 cups confectioners' sugar, plus as needed 1/4 cup fresh lemon juice, plus as needed 1 tablespoon grated lemon zest
1 tablespoon chopped fresh rosemary
1 cup sugar 2 lemons
1 cup butter 1 cup confectioners' sugar
1 teaspoon vanilla extract 1 egg
1/2 teaspoon salt
2 1/2 cups all-purpose flour
Hawaiian black sea salt, for sprinkling
Blue sanding sugar, for sprinkling 1 cup raspberry puree 1/3 cup sugar
1 cup passion fruit puree 1/2 cup sugar Instructions: For the blackberry-raspberry ice cream: Place the cream, milk, sugar and salt in a saucepan and bring to a low simmer. Whisk the eggs in a bowl. When cream mixture reaches 130 degrees F on a thermometer, quickly whisk in the eggs. Cook, stirring constantly, until the thermometer registers 170 degrees F. Remove from the heat and pour the custard through a fine-mesh sieve. Whisk the blackberry puree into the custard, then cool over an ice bath. Transfer to an ice cream maker and freeze according to manufacturer's instructions. Meanwhile, combine the raspberry puree and sugar in a small saucepan. Bring to a boil and cook until reduced by one-third. Let cool. When the ice cream is done churning, transfer it to a rectangular container. Drop spoonfuls of the raspberry mixture on top of the ice cream and swirl in with a butter knife. Freeze. For the lemon-rosemary olive oil cake: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan (or 8 individual springform pans) with vegetable spray. Combine the sugar and eggs in a stand mixer with the whisk attachment; mix just to combine. With the mixer on low speed, slowly drizzle in the olive oil, making sure the oil is well incorporated and emulsified. Meanwhile, whisk together the flour, salt, baking powder and baking soda in a bowl. In a second bowl or a measuring cup, combine the milk, lemon juice, lemon zest and rosemary. Add the flour to the stand mixer in three additions, alternating with the milk mixture (2 additions). Begin and end with the flour, and be sure to whisk well after each addition--the batter will be runny. Pour the batter in the prepared springform pan. Bake until the cake is a deep golden brown and bounces back when lightly pressed, 45 to 55 minutes (20 to 25 minutes for individual pans). Cool to room temperature on a rack, then remove the cake from the pan. For the lemon-rosemary glaze: In a bowl, whisk together the confectioners' sugar, lemon juice, lemon zest and rosemary until a glaze consistency similar to heavy cream is achieved. Adjust the consistency with more lemon juice or powdered sugar as needed. For the candied lemon peel: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Bring to a boil, then turn off heat. Using a vegetable peeler, peel the zest from the lemons; slice thinly. Blanch the lemon zest twice in boiling water, changing the water in between. After the second blanching, strain and add the lemon zest to the simple syrup. Bring the simple syrup to a boil, then turn off the heat and let the lemon zest sit in the simple syrup until translucent and cooled. For the black salt sugar cookies: In a stand mixer fitted with the paddle attachment, cream together the butter and confectioners' sugar until light and fluffy. Add the vanilla and egg and mix until combined. Add the salt and flour and mix until a dough forms. Form the dough into a disk, wrap in plastic and refrigerate for 30 to 45 minutes. Roll out the dough to a 1/4-inch thickness, then cut out cookies using a raindrop-shaped cutter. Transfer the cookies to a parchment-lined baking sheet and sprinkle lightly with black sea salt and blue sanding sugar. Bake in a 350-degree oven until golden brown at the edges, 12 to 14 minutes. For the raspberry coulis: Combine the raspberry puree and sugar in a small saucepan. Bring to a boil and cook until reduced by one-quarter. Let cool. For the passion fruit coulis: Combine the passion fruit puree and sugar in a small saucepan. Bring to a boil; cook until reduced by one-quarter. Let cool. To finish: Glaze the cake with the lemon-rosemary glaze and top with the candied lemon peel. Serve with the two coulis and the ice cream and cookies on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

Note: The wine pairing suggestions are based on general flavor profiles and may not be the best match for every individual's taste preferences." 67919,"Hazelnut Linzer Torte 1/2 pound whole hazelnuts 1/2 pound granulated sugar 1/2 pound sweet butter 1/2 pound all purpose flour mixed with 1/2 teaspoon baking powder 1/2 pound melted cooked bittersweet chocolate 1 to 2 eggs 6 ounces of seedless raspberry jam Instructions: Preheat the oven to 375 degrees. Roast the hazelnuts until they smell toasty. Remove from oven and let cool for a few minutes. Rub off the skins and cool the nuts another 15 minutes. In a food processor grind the nuts with the sugar until finely ground but not pasty. With your hands work in the butter, flour and chocolate together. Add the eggs, one at a time. You just need the egg to hold the dough together; you may need only 1. Butter a 13 1/2 x 5 x 2 1/2 inch deep meatloaf pan. Spread about 2/3 of dough in the bottom and up the sides of the pan, spread the jam in the middle and top with more dough. Bake at 375 degrees for 10 minutes, reduce heat to 350 degrees and bake 5 minutes more, then reduce heat to 300 and bake for 1 hour longer or 1 1/4 hours in all. To test insert a cake tester in dough and it should come out dry. Can be made days ahead of time. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67920,"Fun-Due (Lower Fat Fondue) 1 medium head cauliflower, steamed and drained 1 can white beans, rinsed and drained 1 to 1 1/2 cups vegetable stock 1 cup Parmesan cheese 1 teaspoon ground caraway seed 1/2 teaspoon fresh-grated nutmeg 1/2 teaspoon white pepper 1 teaspoon salt 1/2 cup white wine, optional 1/2 cup cubed whole-wheat bread Vegetable crudites for dipping Instructions: Place the cauliflower into a food processor with 1 cup vegetable stock and puree until very smooth. Add white beans to the cauliflower mix and run processor until fully blended. Mix should be thick and creamy.
Transfer to a fondue pot or saucepan and heat on medium heat. If mixture is too thick, add more vegetable stock - up to 1/2 cup. Shred 1 cup of Parmesan cheese and slowly add to pot. Add caraway, nutmeg, white pepper and salt. Add white wine, optional, and serve with cubed bread and crudites. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67921,"Fried Chicken Salad on a Stick 24 grape tomatoes 6 slices thick-cut bacon, cut into 4 pieces each and cooked not-too-crispy
1 head iceberg lettuce, cut into 1-inch chunks
24 Fried Chicken Bites, recipe follows Buttermilk-Chive Dressing, recipe follows 4 teaspoons paprika 1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Kosher salt
2 pounds chicken tenders, cut into 3/4- to 1-inch pieces
4 cups all-purpose flour
3 cups buttermilk
4 large eggs
Vegetable oil, for frying
1 cup buttermilk 1/2 cup sour cream
1/2 cup mayonnaise
Juice of 1 lemon 3 tablespoons thinly sliced fresh chives
1 garlic clove, minced
Kosher salt and freshly ground black pepper
Instructions: Assemble on twelve 9-inch wooden skewers from the base to the point as follows: Tomato, bacon, lettuce, chicken, tomato, bacon, lettuce, chicken. Drizzle with the Buttermilk-Chive Dressing and serve. Put the paprika, garlic powder, cayenne and 1 teaspoon salt in a large resealable plastic bag and shake to mix. Add the chicken and shake to thoroughly coat. Put the flour in a large bowl. Beat the buttermilk and eggs together in another large bowl. Bring a large, wide pot with about 1 1/2 inches oil to 350 degrees F. Line a tray with paper towels. Dredge half of the chicken in the flour. Remove from the flour, then shake off the excess and dip it in the buttermilk mixture to coat. Let the excess drip off, then return it to the flour. Carefully put the chicken in the oil and fry, stirring occasionally, until golden brown and cooked through, about 4 minutes. Transfer to the paper towels with a slotted spoon and sprinkle lightly with salt. Return the oil to 350 degrees F and repeat the process with the remaining chicken. Cool all the chicken to room temperature, then store in the fridge in a paper bag until cold and ready to build the salad. Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67922,"Peach Cobbler 15 ounces self-rising flour 18 ounces granulated sugar
3 cups whole milk
8 ounces butter
Three 15-ounce cans sliced peaches
Ground cinnamon, for dusting 1/2 cup turbinado sugar
Ice cream, for serving, optional Instructions: Pour self-rising flour into large mixing bowl. Add granulated sugar and mix thoroughly. Mix in milk until batter is thoroughly wet yet lumpy. DO NOT OVERMIX! Preheat oven to 275 degrees F. Cut butter into 4 parts and place in a 9-by-13-inch baking pan. Place in oven until butter is completely melted. Remove pan from oven and pour the batter evenly around the pan. Add peaches to the pan evenly, pouring the peach syrup from one can into the batter. Add a fine dusting of cinnamon to the top of the batter and place the pan in the oven. Bake 45 minutes. Rotate pan and continue to bake 45 minutes more. Remove from oven and spread turbinado across the top of the cobbler. Bake until cobbler top is light golden brown, an additional 10 to 15 minutes. Remove cobbler from oven and allow to cool for 15 minutes. Serve with or without ice cream. ","[Chardonnay, Riesling, Moscato, Zinfandel]" 67923,"Chicago Steakhouse Sandwich One 20-ounce boneless rib eye steak Kosher salt and freshly ground black pepper 3 tablespoons olive oil 4 cloves garlic, thinly sliced 1/2 teaspoon crushed red pepper Three 10-ounce bags fresh spinach, washed and stemmed Kosher salt and freshly ground black pepper 2 tablespoons crumbled blue cheese 1/2 cup buttermilk
1 cup mayonnaise
1/4 teaspoon Dijon mustard
1/2 teaspoon minced fresh dill
1/8 teaspoon ground black pepper
1 fresh loaf crispy French bread, cut into 8-inch segments, buttered and grilled Instructions: For the steak: Heat a cast-iron skillet over high heat until very hot. Sprinkle both sides of the steak with salt and pepper. Place the steak in the hot skillet, reduce the heat to medium and sear until well browned, about 4 minutes. Flip the steak and cook until medium/medium-rare, about 6 more minutes. Set aside, loosely covered with foil, and let rest before slicing.
For the sauteed garlicky spinach: Heat the oil and sliced garlic in a Dutch oven over medium heat, stirring occasionally until the garlic is golden brown and crispy. Remove the garlic and set aside on a paper towel to drain. Add the crushed red pepper and cook until fragrant, about 30 seconds. Add the spinach and stir to combine with the oil. Cover and let cook over medium-high heat until the spinach is wilted but still bright in color, about 4 minutes. Season with salt and pepper and toss with the garlic chips. For the buttermilk blue cheese dressing: Mix the mayonnaise, buttermilk, blue cheese, dill, mustard and pepper together in a bowl and set aside. Adjust the seasoning if necessary.
For the sandwich build: Slice the rested steak against the grain into 1/4-inch slices, removing any non-rendered fat. Place the steak slices on the bottom bun, top with the spinach and schmear the top bun with buttermilk blue cheese dressing. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 67924,"Grilled Fish Tacos with Avocado Relish, Smoky Tomato-Greek Yogurt Crema and Red Cabbage-Citrus Slaw 2 cloves garlic, crushed 1 serrano cl, seeded and roughly chopped
2 tablespoons pine nuts
Kosher salt and freshly ground black pepper
1/2 cup fresh cilantro leaves, chopped
2 ripe Hass avocados, halved, pitted and diced
2 tablespoons lime juice
3 plum tomatoes, halved Canola oil Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 teaspoons chipotles in adobo 3 cloves garlic, chopped
1 small Spanish onion, roughly chopped
1/4 cup fresh cilantro leaves
1 tablespoon dried Mexican oregano
1 cup 2-percent or nonfat Greek yogurt 1/4 cup lemon juice 1/4 cup orange juice
2 tablespoons clover honey
2 tablespoons Dijon mustard
1/4 cup fresh basil leaves, chopped
Salt and freshly ground black pepper
1/2 cup canola oil
2 cups thinly sliced Napa cabbage
2 cups thinly sliced red cabbage
1 large carrot, peeled and grated on the large holes of a box grater
3 tablespoons ancho cl powder 1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon light brown sugar
1/2 teaspoon ground black pepper
Four 8-ounce mahi mahi fillets Canola oil, for brushing
Salt and freshly ground black pepper
6-inch flour or corn tortillas
1/4 cup cilantro leaves, roughly chopped
6 leaves Boston lettuce, for wrapping Instructions: For the relish: Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse. Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much. For the crema: Heat a grill to high. Toss the tomato halves with some canola oil and season with salt and pepper. Grill until the tomatoes are charred and softened, turning once or twice, about 5 minutes total. Combine the grilled tomatoes, vinegar and chipotles in a food processor and pulse a few times to combine. Add the garlic, onions, cilantro, oregano and some salt and pepper and pulse until slightly smooth. Put the yogurt in a medium bowl and swirl in some of the salsa, being careful not to stir it in completely. For the slaw: Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified. Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Season with salt and pepper; add more dressing if needed, reserving a little for fish. For the rub: Combine the ancho powder, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. For the fish: Brush the top of the fish filets with canola oil, and sprinkle them with salt, pepper and about 3 tablespoons of the spice rub. Let stand for 5 minutes, then grill the filets, spice-side down, over direct heat until the fish is lightly charred and comes away from the grill easily, about 2 minutes. Flip and cook another 2 minutes to sear on the reverse side. Move the fish over indirect heat, cover the grill, and cook until the fish is just cooked through, another 3 to 4 minutes; the fish should be just firm when squeezed lightly on the sides. Remove the fish to a platter and let rest for a few minutes. While the fish rests, grill the tortillas over direct heat until slightly charred and just warm, about 5 seconds per side. With a fork, flake the fish into large chunks. Drizzle with the remaining slaw dressing and top with cilantro leaves. Serve the fish family-style with the tortillas and butter lettuce (for wrapping), and the avocado relish, tomato crema, and cabbage slaw in bowls on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]" 67925,"Caramel Ice Cream 2 cups sugar 1 1/4 cups water 2 1/2 cups half-and-half 1 1/2 cups heavy cream 9 egg yolks 3/4 cup sugar 2 teaspoons vanilla extract 1 cup Crema (recipe follows) 2 cups heavy cream 1/4 cup buttermilk Instructions: Caramel: In a small, heavy saucepan combine the sugar and the water. Be sure all sugar granules are washed down from pot sides (you can use a pastry brush dipped in water to brush down the sides). Cook over moderate heat, swirling the pan occasionally, until color is golden brown and the mixture smells like caramel. This will take about 10 to 15 minutes. When it is a deep golden color, plunge the bottom of the pot into cold water to immediately stop the cooking (otherwise the heat of the caramel will keep it cooking long after you remove it from the heat, and it could burn). Immediately and with great care, pour the hot caramel onto a large sheet of greased parchment paper on top of a baking sheet. Set aside until cool, then crack into 1/2inch pieces. Ice cream: Combine cream and half-and-half in a medium, heavy saucepan. Bring to a boil. In a large bowl, whisk together egg yolks and sugar until thick and pale yellow. Pour in the boiling liquid and stir until combined. Stir in the vanilla. Strain into a large container and refrigerate until cold, or place in a bowl nested in a larger bowl of iced water and stir occasionally until cold. Stir in the Crema. Pour into an ice cream maker and process according to the manufacturers instructions. When ice cream is done, fold in the reserved caramel pieces. Store in freezer 1 to 2 days. In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 67926,"Butterflied Tea- and Orange-Brined Roasted Turkey with Cumin-Coriander Compound Butter 5 oranges 2 cups kosher salt 1 cup bourbon 1 cup sugar 12 black peppercorns 12 plain tea bags 6 whole cloves 4 bay leaves One 14- to 16-pound turkey (not kosher or self-basting), butterflied 2 sticks (1 cup) unsalted butter, at room temperature 2 tablespoons coriander seeds 2 teaspoons cumin seeds 6 cloves garlic 1 tablespoon paprika Instructions: Remove the zest from the oranges in wide strips using a vegetable peeler, applying only gentle pressure so that most of the white pith is left behind. Reserve the zest, juice the oranges and strain the juice into a small saucepan. Add the zest, salt, bourbon, sugar, peppercorns, tea bags, cloves, bay leaves and 1 quart (4 cups) of water. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weight it down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours. Drain, rinse and pat the turkey dry. Place on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour. Place the butter in a medium bowl. Pulse the coriander, cumin and garlic in a food processor or mini chopper until it resembles a coarse paste. Add to the bowl with the butter and sprinkle in the paprika. Stir until completely combined. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Pat the turkey skin dry again and rub the compound butter evenly over the surface, also pushing some underneath the skin of the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings. Roast, basting the turkey with the pan drippings every 30 minutes or so, until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67927,"Chicken Cutlets with Orange and Arugula 1 1/2 cups bread crumbs 1/2 cup grated Parmigiano-Reggiano A little fresh grated nutmeg A handful flat-leaf parsley, finely chopped 1 orange, zested 1 cup all-purpose flour 3 eggs, beaten 4 small boneless, skinless chicken breasts, about 6 ounces each Salt and freshly ground black pepper Olive oil or vegetable oil, for frying 2 seedless oranges 2 yellow or orange tomatoes, seeded and diced 1 sprig fresh oregano, leaves finely chopped, optional 1/2 small red onion or 2 to 3 scallions, chopped 2 tablespoons extra-virgin olive oil 4 cups baby arugula leaves Instructions: Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl. Put the flour in another bowl and the eggs in a third bowl. Cut the chicken breasts horizontally being sure not to cut all the way through to the other side so it will open like a book. Once the chicken is butterflied, lightly pound the chicken between waxed paper, parchment or plastic wrap into 4 large, very thin cutlets. Season the cutlets with salt and pepper and coat with the flour, then the egg and then the bread crumbs. Heat a 1/2-inch of frying oil in very large skillet over medium to medium-high heat. When the oil is hot, add the cutlets 1 or 2 at a time, depending on the size of the pan. As cutlets are done, transfer to a baking rack to drain. Cutlets may be served room temperature but you want them to remain crisp. While the cutlets cook, working next to the stove, peel and section the oranges and dice. Add them to a large bowl along with the tomatoes, oregano, if using, onion, extra-virgin olive oil and salt and pepper, to taste. Toss and when ready to serve fold in the arugula leaves. Transfer the cutlets to serving plates and top with mounds of orange and arugula salad before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 67928,"Farmer's Breakfast 2 tablespoons butter One 5-inch-wide piece of country ham
Honey, for brushing
3 thick pieces breakfast sausage
3 thick slices bacon
2 large eggs
Kosher salt and freshly ground black pepper Crispy Bits Breakfast Potatoes, recipe follows Kosher salt and freshly ground black pepper 2 pounds red potatoes 1/4 cup olive oil
4 tablespoons butter, melted
Instructions: In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Brush the ham lightly with honey, then fry it until the texture is firm, about 1 1/2 minutes per side. Remove from the skillet. Next, fry the sausage and bacon together. The sausage is ready when browned nicely, about 3 minutes per side; the bacon is cooked when crisp, 7 to 10 minutes per side. Remove from the skillet. Pour out the excess grease but do not wipe out the skillet. Add the second tablespoon of butter to the skillet and heat until melted. Crack the eggs into the skillet and fry for 2 minutes, sprinkling on some salt and pepper. Flip the eggs and cook them for another 45 seconds. Serve the eggs, sausage, bacon and ham on a platter, plus a pile of Crispy Bits Breakfast Potatoes. Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges. Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67929,"Fried Egg, Red Pepper, Garlic, and Herb Topping for Pasta 3 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 large garlic cloves, thinly sliced 4 large eggs (preferably from free-range chicken) Coarse salt to taste Crushed hot red pepper flakes to taste 1/2 cup freshly grated Parmigiano-Reggiano plus additional as an accompaniment 1/4 cup minced fresh parsley 1 tablespoon minced fresh oregano or sage Instructions: While the pasta for this dish is cooking, heat the olive oil and butter in a large skillet over moderate heat. Add the garlic and cook, stirring, for 2 minutes. Add the eggs and cook, sunny-side up, basting with a spoon, for 2 to 3 minutes without turning, or until the eggs are just done (the yolks must remain runny). Remove the pan from the heat and sprinkle eggs with coarse salt and hot red pepper flakes. You must time this dish so that the pasta is ready as soon as the eggs are done. Place the pasta on a serving platter and toss with the Parmigiano-Reggiano, additional red pepper flakes, and parsley. Pour the contents of the egg pan, including the oil, butter, and garlic, onto the pasta. Garnish pasta and eggs with oregano or sage and serve immediately. Pass the additional Parmigiano-Reggiano at the table. Suggested drink: Giuseppe Franca Nozze D'Oro, Tasca D'Almerita, 1994. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 67930,"Noodle Kugel 1 pound wide egg noodles 5 extra-large eggs 4 cups half-and-half 1/4 cup light brown sugar, packed 2 teaspoons pure vanilla extract 1/2 teaspoon ground cinnamon 1 1/2 tablespoons kosher salt 1/2 teaspoon freshly ground black pepper 1 cup ricotta cheese 1 cup golden raisins Instructions: Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish. Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain. In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles. Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 67931,"Individual Candy Bar Salads Nonstick cooking spray, for the pan 3 cups semisweet chocolate chips 1 tablespoon refined coconut oil 3 cups powdered sugar
2 cups marshmallow creme 1/2 cup peanut butter
2 tablespoons whole milk
3/4 cups dry roasted peanuts
9 ounces caramels
3 tablespoons heavy cream
3 tablespoons all-purpose flour 6 tablespoons granulated sugar
1/4 teaspoon kosher salt
3 large egg yolks
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract 3 3/4 cups heavy whipping cream 1/4 cup powdered sugar
4 Granny Smith apples, sliced and soaked in lemon water
Sprinkles, for serving
Instructions: For the candy bars: Spray the bottom and sides of an 8-inch square pan with cooking spray and line with parchment paper that hangs over the edge of the pan by 1 inch. Add 1 1/2 cups chocolate chips and 1 1/2 teaspoons coconut oil to a heatproof glass bowl and place the bowl over a simmering pot of water. Let cook, stirring the chocolate, until it has melted completely, about 5 minutes. Pour into the prepared pan, covering the bottom. Place in the freezer until set, 1 to 2 hours. Mix together the powdered sugar, marshmallow creme, peanut butter and milk in a medium bowl until it has a soft, doughlike consistency (this mixture is incredibly sticky, and you may need to use your hands). Remove the pan from the freezer, then wet your fingertips and press the marshmallow filling down over the chocolate in an even layer. Sprinkle the peanuts on top and press lightly into the filling. Set aside. Add the caramels and cream to a small saucepot and cook over low heat, stirring, until the caramels are melted, 5 to 8 minutes. Spread the caramel over the marshmallow filling and place in the refrigerator for 5 minutes.
Meanwhile, melt the remaining 1 1/2 cups chocolate and 1 1/2 teaspoons coconut oil in a heatproof bowl over simmering water. Spread the chocolate over the top of the caramel, then place back in the refrigerator until chocolate is fully set and hardened, about 1 hour. Using the parchment, pull the candy out of the pan, then run a knife under warm water and cut into 14 bars. Cut 6 of the bars into small chunks to be used in the salad. (Refrigerate the remaining bars for another use.) For the pudding: Meanwhile, combine the flour, granulated sugar and salt in a medium saucepan. Whisk in the egg yolks, then the heavy cream. Cook over medium heat, stirring constantly, until it's thickened and coats the back of a spoon, 5 to 8 minutes. Stir in the vanilla and pour the mixture into a heatproof bowl. Cover with plastic wrap pressed against the surface of the pudding. Refrigerate until cooled, about 1 hour or up to overnight.
For the salad: Add the cream and powdered sugar to a large bowl and beat with an electric mixer until stiff peaks form. Reserve 2 cups whipped cream in a separate bowl for the topping. Fold the pudding into the remaining whipped cream, then gently fold in the apple slices and candy bar pieces. Serve the salad in individual glass jars or bowls garnished with dollops of whipped cream and sprinkles. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 67932,"Dubliner Steamed Mussels 4 ounces thickly sliced bacon, diced 1 tablespoon olive oil 1 tablespoon chopped onion 1 teaspoon minced garlic 1/2 cup dark beer 1 pound mussels, debearded and scrubbed 1 tablespoon butter 1/4 cup sauerkraut 4 ounces cooked fingerling potatoes, halved Kosher salt Instructions: Heat a Dutch oven or other large pot over medium heat; add the bacon. Cook until the bacon is crispy, about 8 minutes. Add the oil to the pan; cook the onions and garlic until translucent and tender, about 5 minutes. Stir in the beer, scraping any browned bits from the bottom of the pot; add the mussels. Steam the mussels, covered, over high heat, about 2 minutes. Stir in the butter, sauerkraut and potatoes and sprinkle with salt. Cover and cook until the mussels open, about 2 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67933,"Lemon-Garlic Shrimp and Grits 3/4 cup instant grits Kosher salt and freshly ground black pepper 1/4 cup grated Parmesan cheese 3 tablespoons unsalted butter 1 1/4 pounds medium shrimp, peeled and deveined, tails intact 2 large cloves garlic, minced Pinch of cayenne pepper (optional) Juice of 1/2 lemon, plus wedges for serving 2 tablespoons roughly chopped fresh parsley Instructions: Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67934,"Faux Marble Poured Sugar Centerpiece 3 .3 pounds (1.5 kilos) sugar 2 ounces (60 grams) vinegar 11 .5 ounces (325 grams) water Food color liquid \u2013 assorted colors Instructions: This is a very simple technique for making an impressing centerpiece. First, design your centerpiece. I drew 3 artistic shapes onto cardboard and then cut out the shapes to make templates. Roll out the PlayDough and cut long ropes that are about an inch wide and 1/2-inch deep. Place a silpat baking mat on a baking sheet. Using the template as a guide, recreate the shape with PlayDough formed directly on the baking sheet. I also used concentric circles to form all of the base pieces of the centerpiece. I used 2 (12-inch) cake rings, a 10-inch ring, and an 8-inch ring. Lightly coat the inside of each ring with vegetable cooking spray. Set the rings on baking sheets covered with silpat baking mats. Now you are ready to cook the sugar. 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. When the sugar has cooked, add the color. I used a whisk to mix in some white color. Then, I added red but I did not mix it completely. Let the heat of the sugar mix the red. Immediately pour the marbled sugar inside the cake rings and inside the PlayDough forms. Allow the sugar to cool completely. To stick the sugar pieces together, use a blow torch. The process is using the flame to gently melt the place where the 2 pieces will be joined. I \glued\ my largest upright piece to my largest circle. Make a few passes with the flame and you will see the sugar start to melt. Use that process to put all of the pieces of the centerpiece together. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67935,"Dr. White's Orange Cream Cake 4 egg whites, room temperature 1/4 teaspoon cream of tartar 1 1/4 cups sugar 6 egg yolks 1 cup all-purpose flour 3/4 cup orange juice 1 teaspoon double acting baking powder 1/2 teaspoon salt 1/3 cup water 2 cups whipping cream 3 tablespoons powdered sugar 2 tablespoons grated orange peel Instructions: Preheat oven to 325 degrees. In a large bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating until each addition is completely dissolved. Do not scrape sides of bowl at any time. Whites should stand in stiff peaks. Set aside. In a large bowl with mixer at high speed, beat egg yolks until thick and lemon colored. Continue beating, gradually sprinkling in 1/2 cup sugar; beat until pale yellow. Reduce to low speed; add flour, 1/4 cup orange juice, baking powder and salt until well mixed, occasionally scraping bowl with spatula. Using a spatula, fold the egg white mixture into the yolk mixture until just blended. Line 2, 9 inch round cake pans with waxed paper; do not grease. Pour batter into pans and bake for 40 minutes or until cake springs back when lightly touched. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans and cool completely on racks. With fork, prick holes in cake layers. In a small saucepan over medium heat, boil 1/3 cup water, and the remaining 1/4 cup sugar for 3 minutes. Stir in the remaining 1/2 cup orange juice. Drizzle evenly over layers and let stand for 30 minutes. In a small bowl, with mixer at medium speed, beat cream and powdered sugar until soft peaks form. Fold in orange peel. Place one layer on serving platter and spread with 1/3 of whipped cream. Top with second layer. Frost top and sides with remaining cream. Garnish with orange sections or candied orange peel and fresh mint sprigs. Refrigerate. For best results in whipping cream, chill the bowl and the beaters beforehand. For a variation on the orange cake, spread a thinlayer of marmalade between the layers. Dr. White also calls this cake \waxed paper\ cake and warns not to forget to remove the waxed paper before icing, as he once did. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 67936,"Bbq Shrimp Pie 4 (4 to 5- inch) tart shells, cooked 2 pounds sweet potatoes, roasted and peeled 2 oranges, zested and juiced 1/2 cup light brown sugar Pinch ground cloves 1 teaspoon vanilla extract 1 teaspoon cinnamon Pinch salt 4 to 6 tablespoons unsalted butter 1 teaspoon cracked black pepper 1 teaspoon finely chopped rosemary 16 jumbo shrimp, peeled in center, head and tail intact, about 2 pounds 2 teaspoons seafood seasoning 1 tablespoon finely chopped garlic 1 tablespoon Worcestershire sauce 1/4 cup beer 1/2 cup seafood stock 1 lemon, juiced Instructions: For the Sweet Potato Filling: Process ingredients until blended. Taste for salt and sugar. Keep warm until ready to serve. For the BBQ Shrimp: Brown small amount of butter in skillet, add pepper, rosemary and shrimp; add seasoning and garlic; saute over high heat until shrimp are pink. Add Worcestershire, beer and stock; bring to a boil and allow liquid to reduce. Finish sauce by emulsifying butter into it. To Serve: Fill the tart shells with the warm sweet potato mixture; arrange shrimp on top and then pour the sauce over and around the pie. Garnish with a sprig of fresh rosemary. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67937,"Walnut-Maple Sandies 1 cup walnuts 2 1/2 cups confectioners' sugar 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1 large egg yolk 2 tablespoons pure maple syrup, plus more for brushing 1 teaspoon maple extract Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the walnuts on a baking sheet and toast in the oven until golden, 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground. Whisk the ground walnuts, 1/2 cup confectioners' sugar, the flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, 2 to 3 minutes. Beat in the egg yolk, maple syrup and maple extract until incorporated. Reduce the mixer speed to medium low; add the flour mixture and beat until the dough comes together, about 2 minutes. Line 2 baking sheets with parchment paper. Form teaspoonfuls of dough into balls and arrange about 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until golden, 18 to 20 minutes. Remove from the oven and brush the cookies with maple syrup; let cool 2 minutes on the baking sheets. Put the remaining 2 cups confectioners' sugar in a shallow bowl; add the cookies in batches and toss to coat, then transfer to racks to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67938,"Doggie \Fried\ Chicken Tenders 1 egg, beaten 2 cups dog biscuits, ground in a food processor 12 chicken tenderloin breast strips Instructions: Preheat the oven to 375 degrees F. Put the beaten egg in a shallow dish and the ground dog biscuits in a second shallow dish. Dip the chicken tenders in the egg, then roll in the ground biscuits. Transfer the breaded tenders to a nonstick baking sheet. Put the baking sheet in the oven and bake for about 30 minutes, rotating pan halfway through. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling]" 67939,"Loaded Baked Potato Tots One 20-ounce bag frozen hash browns, thawed, squeezed of excess water 2 eggs, lightly beaten
2 tablespoons all-purpose flour
1/4 cup sliced green onions, cut on the bias 1 teaspoon steak seasoning salt
Kosher salt and freshly ground black pepper
8 ounces Cheddar, shredded
4 ounces bacon, cooked, chopped small
2 cups frozen broccoli florets, thawed, chopped small
1/4 cup melted butter
1/2 cup sour cream
3 tablespoons chopped fresh chives Instructions: Preheat the oven to 350 degrees F. In a large mixing bowl, add the hash browns, eggs, flour, green onions, steak seasoning salt and some salt and pepper and mix. Scoop 1/4 cup of the hash-brown mixture into your hand and form it into a disk. Press some broccoli, a few pieces of bacon and some Cheddar into the center of the disk and form into a cylinder. Place the stuffed potato tots on to a baking sheet lined with parchment and brush with melted butter. Bake until the potato tots are golden brown, 20 to 25 minutes, flipping halfway through. Loosen the sour cream slightly with a tablespoon of water and squirt or drizzle over the tots. Garnish the tots with the chives. Serve hot, with the sour cream on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 67940,"Strawberry Shortcake Dip 1/2 cup sliced fresh strawberries, green tops removed 2 tablespoons plus 2 teaspoons sugar 1/3 cup sour cream 1/8 teaspoon kosher salt 1 cup heavy cream 1/4 cup strawberry jam, stirred Suggested dippers: Shortbread cookies, pound cake, waffle cookies Instructions: Toss the strawberries with 2 teaspoons sugar in a small bowl. Let sit 20 minutes to macerate. Meanwhile, put the sour cream, 2 tablespoons sugar, and salt in a large bowl and beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and continue to beat until thick and fluffy. Swirl in streaks of the strawberry jam. Transfer to a decorative dip bowl and refrigerate until ready to serve. Top with the macerated strawberries and serve with dippers. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 67941,"Lobster Risotto with Saffron, Cherry Tomatoes and Zucchini 1 lemon, halved 1 bulb garlic, halved crosswise 1 bunch fresh thyme 1/4 cup whole coriander seeds 3 bay leaves 2 tablespoons kosher salt 1 bottle white wine Two 2-pound lobsters 2 quarts chicken stock 2 tablespoons extra-virgin olive oil Pinch saffron 1 yellow onion, diced Kosher salt Crushed red pepper flakes 2 cups carnaroli rice 2 cups white wine 2 beefsteak tomatoes, core and seeds removed, diced 1 large zucchini, core and seeds removed, diced 4 tablespoons cold unsalted butter 1/2 cup freshly grated parmesan cheese 1/2 cup parsley leaves, chopped Instructions: For the court-bouillon: Prepare a large pot of boiling water (about 8 quarts). To the water, add the lemon halves, garlic, thyme, coriander seeds, bay leaves, salt and wine. Bring the pot back to a boil, then add the lobster and cook until bright red, 10 minutes. Remove the lobster from the water and set aside to cool. When cool enough to handle, remove the tail, claw and knuckle meat and reserve the shells and bodies. Keep 2 pieces of claw meat whole and reserve. Slice 1 tail lengthwise into 4 pieces and reserve. Dice the remaining tail into large chunks along with the remaining claw meat and knuckle meat. Set aside. For the risotto: Warm the chicken stock in a saucepan over medium-low heat. Add the reserved lobster shells and bodies to the stock. Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion, season with kosher salt and a pinch of crushed red pepper and saute until the onions are translucent, 5 minutes. Add the rice and stir to coat with the olive oil and onion. Toast the rice, stirring frequently, for 2 to 3 minutes. Add the wine, tomatoes and a pinch of salt and stir frequently until the liquid has completely absorbed. Begin to add the hot stock, two ladlefuls at a time. Stir frequently until the stock has absorbed into the rice. Add the saffron. Repeat adding the stock two more times until the rice is tender but still has some bite to it. There may be leftover stock. Add the zucchini, diced lobster meat, butter, parmesan cheese and parsley. Stir vigorously to combine. Season with kosher salt to taste. To plate, scoop generous portions of risotto into 4 bowls. Halve the reserved pieces of claw meat crosswise to make 4 pieces. Garnish each portion with a piece of lobster claw and tail.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 67942,"Ginger and Lime\u2013Marinated Swordfish 1 lime, juiced 1 tablespoon ginger, chopped 2 cloves garlic, minced 1/2 onion, sliced 3 tablespoons olive oil Salt and freshly ground black pepper 1 pound swordfish Instructions: In a bowl combine juice of the lime, ginger, garlic and onion. Add olive oil and season with salt and pepper. Place swordfish steak in baking pan and pour marinade over fish. Coat and let sit for 15 to 30 minutes. Remove fish from pan and grill in cast iron pan or on grill for about 3 minutes per side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67943,"Cannoli Filled with Pistachio Ricotta 1/4 cup dried cranberries or dried cherries, chopped 2 tablespoons amaretto liqueur 8 ounces ricotta, homemade or store-bought, well drained (1 cup) 1/4 cup sugar 2 ounces (1/4 cup) mascarpone, homemade or store-bought, cold 1/4 cup toasted pistachio nuts, chopped 8 large or 12 mini cannoli shells, homemade or store-bought, recipe follows 1/4 cup confectioners' sugar, for garnish 1 gallon whole milk 1 cup heavy cream 1/2 cup freshly squeezed lemon juice Salt, optional 12 egg roll wrappers 1 cup vegetable oil Instructions: Soak the dried cranberries in the amaretto in a small bowl for 30 minutes. Combine the ricotta and sugar in a small bowl and whip until smooth. Add the mascarpone and stir to incorporate. Be careful not to overmix, or the mascarpone might separate. Fold in the pistachios and dried cranberries with their soaking liquid. Transfer to a pastry bag fitted with a plain tip and pipe the mixtrue into the cannoli shells. If you don't have a pastry bag, put the filling into a plastic bag, snip off 1 corner, and squeeze the filling out into the pastry shells. (Do this close to serving time so the shells won't lose their crispness.) Refrigerate until serving time. To serve, dust with confectioners' sugar, using a sieve. Serve chilled. Prepare a sanitizing solution of 1 quart of water and 1 tablespoon of household bleach. Rinse a large stainless steel or enameled stockpot or soup pot with the sanitizing solution and pour the milk and cream into the pot. Place over medium-high heat and bring to a boil, stirring as necessary with a sanitized spoon so the milk doesn't scorch on the bottom of the pot. Reduce the heat to low and stir in the lemon juice. Continue stirring slowly until the milk curdles and white curds float to the top. Remove from the heat and cover. Wait for 5 minutes while the curds solidify slightly and become firmer. Rinse a colander and a large piece of muslin or several layers of cheesecloth in the sanitizing solution. Wring out the cloth to release the excess water. Line the colander with the cloth and set the colander in the sink or over a large bowl. Using a sanitized perforated spoon, gently ladle the curds into the colander. Let the whey drain for 30 minutes, or until the ricotta is still moist but fairly dry. After about 15 minutes, lift the edges of the cloth toward the center of the colander to loosen the cheese from the cloth and facilitate draining. If the ricotta is still too liquid and runny in texture after 30 minutes, gather the edges of the cloth together using 1 hand, wrap a piece of kitchen string around the gathered cloth to form a bag, and tie it closed. Hang the bag containing the cheese from the faucet or the handle of a kitchen cabinet door and allow the excess whey to drip from the bag into the sink or a bowl. If adding salt, transfer the ricotta to a sanitized bowl and stir in the salt. Place the ricotta in an airtight container and store it in the refrigerator. Use within 5 days. Yield: 3 1/4 cups Cut the egg roll wrappers into circles 4 inches in diameter. Roll the wrappers around mold or pieces of aluminum tubing that are 1-inch in diameter and 4 1/2 to 5 inches in length. Moisten the overlapped flap of dough with water to seal each wrapper. Heat the oil in a large skillet until hot but not smoking, about 350 degrees F. Add the shells, still on the tubing, and fry, turning with tongs as necessary, until golden brown and cripsy on all sides. Remove immediately, using tongs, and stand the tubing on end on paper towels to drain. When cool, slip the cannoli shells off of the tubing. Yield: 8 large or 12 mini cannoli shells ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 67944,"Sunny's Easy Vietnamese Iced Coffee 16 ounces brewed dark roast Vietnamese-grown coffee, chilled 1/4 cup sweetened condensed milk
Instructions: Add the coffee and sweetened condensed milk to a pitcher with 2 cups ice, stir vigorously and serve. ","[Cabernet Sauvignon, Merlot, Pinotage]" 67945,"Tropical Fruit Parfait with Honey-Ginger Drizzle and Gingersnap Granola 1/2 cup honey One 1-inch piece fresh ginger, peeled
1 1/2 cups plain Greek yogurt
2 kiwis, peeled and chopped
1 mango, peeled and cubed
1 papaya, peeled and cubed
3 cups quick-cooking oats 2 tablespoons unsalted butter
1/4 cup maple syrup
2 tablespoons brown sugar 2 teaspoons ground ginger
1 teaspoon ground cinnamon
Pinch ground allspice
Pinch salt
1/2 cup sliced almonds
1/2 cup shredded coconut
Instructions: For the parfait: Add the honey, ginger and 1/2 cup water to a small saucepan. Bring to a boil, stirring to dissolve the honey. Remove from the heat and let cool a bit. Remove the ginger and mix half of the syrup into the Greek yogurt; reserve the rest for drizzling on the fruit. Divide the kiwis, mangoes and papayas among 6 small wide-mouthed glasses or parfait glasses. Drizzle with the reserved syrup. Top each serving with a dollop of yogurt. For the granola: Toast the oats in a nonstick skillet over medium heat until light brown, about 3 minutes. Transfer to a baking sheet. In the same skillet, melt the butter with the maple syrup, brown sugar, ginger, cinnamon, allspice and salt. Add the oats back to the skillet along with the almonds and coconut; toss to coat. Serve the granola over the parfaits. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67946,"The Best Tuna Salad Two 6-ounce cans white meat tuna packed in water, drained 2 tablespoons minced celery 2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained 1 teaspoon minced flat-leaf parsley 1/3 cup prepared mayonnaise 1 tablespoon whole-grain mustard Freshly ground black pepper Freshly squeezed lemon juice (optional) Instructions: In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67947,"Grilled Garlic Bread 1/4 cup virgin olive oil 1 clove garlic, mashed and diced 1 teaspoon dried basil 1/2 teaspoon dried oregano 8 slices (3/4-inch thick) French bread 1/2 cup shredded mozzarella 1/2 cup grated Parmesan Instructions: Preheat the grill until the coals are somewhat gray with ash; the flame should be low. Meanwhile, combine the olive oil, garlic, basil, and oregano in a small bowl. Brush both sides of the bread with the olive oil mixture and sprinkle 1 side of the bread with the cheeses. When the coals are ready, place the bread, cheese side up, on the grill. Cover and cook the bread until the cheese melts and the underside of the bread is toasted, 1 to 2 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 67948,"Crispy Two-Potato Cake 1 pound russet potatoes (about 2 medium) 8 ounces sweet potatoes (about 1 small) 1 1/2 teaspoons freshly chopped thyme leaves plus whole leaves for garnish Kosher salt and freshly ground black pepper Pinch chipotle cl powder 3 tablespoons canola oil Instructions: Peel the potatoes and grate on the large holes of a box grater. Transfer to a clean dish towel and squeeze out as much liquid as possible. Place the squeezed potatoes in a medium bowl and mix in the chopped thyme, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and chipotle. Toss well to combine. Heat 2 tablespoons of the oil in a medium nonstick skillet over medium heat until the oil is very hot but not smoking. Add the potato mixture and press down firmly using a spatula. Cook until browned and crispy on the bottom, 8 to 9 minutes, shaking the pan occasionally so it does not stick. The cake should move around as one piece when the skillet is shaken. Slide the cake out of the skillet onto a plate and add the remaining oil to the skillet. Flip the cake onto a second plate and slide back into the skillet, crispy side up. Continue to cook until the bottom side of the cake is browned and crispy and the cake is cooked through, another 8 to 9 minutes, lowering the heat if the cake is browning too quickly. Slide onto a wire rack and cool until still warm but not hot. Cut into 6 wedges, lightly season with salt and fresh thyme leaves and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 67949,"Pesto 3/4 cup fresh basil leaves 1/2 cup grated Parmesan
3 tablespoons pine nuts
2 cloves garlic, peeled
Salt and freshly ground black pepper
Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil
Instructions: Add the basil leaves, Parmesan, pine nuts, garlic and salt and pepper to taste to a food processor or blender. Turn the machine on, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 67950,"Sausage and Broccolini Risotto 3 tablespoons unsalted butter 1 bunch broccolini, roughly chopped (about 8 ounces) 12 ounces sweet Italian sausage, casings removed 1/2 medium onion, finely chopped 1 medium carrot, finely chopped 1 cup arborio rice 1 clove garlic, minced 1/3 cup dry white wine 2 cups low-sodium chicken broth 1 14-ounce can diced tomatoes 1 cup grated fontina cheese Instructions: Preheat the oven to 450 degrees F. Heat 1 tablespoon butter in a Dutch oven or ovenproof pot over high heat. Add the broccolini and stir-fry until just tender, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add the sausage, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes. Add the rice and garlic and cook, stirring, 1 more minute. Add the wine to the pot and cook until evaporated, about 2 minutes. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil. Transfer the pot to the oven and bake until the rice is tender, about 15 minutes. Remove the pot from the oven. (Don't worry if the risotto seems wet; it will thicken when you add the cheese.) Vigorously stir in the remaining 2 tablespoons butter and the cheese until creamy, 1 to 2 minutes. Stir in the broccolini and divide among bowls.
","[Barolo, Barbaresco, Chianti, Tempranillo]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Salmon with Lemon and Herbs 1 salmon fillet (6 ounces) 2 tbsp olive oil 2 tbsp lemon juice 2 tbsp cho" 67951,"Olive Crisps Flour, for dusting 2 sheets frozen puff pastry, thawed 6 tablespoons tomato paste 6 tablespoons prepared olive tapenade 1/2 cup shredded mozzarella 1/2 cup grated Parmesan 1 egg 2 tablespoons water Instructions: Preheat oven to 400 degrees F. On a lightly floured surface, roll out puff pastry to a 10 by 10-inch square. Spread 3 tablespoons of tomato paste evenly on top, followed by 3 tablespoons of olive tapenade. Sprinkle half of mozzarella and Parmesan over top. Roll up the puff pastry like a jelly roll, just to the middle of the dough. Repeat with the other side in the same fashion, making 2 rolls that meet in the center. Duplicate the process with the second puff pastry sheet. Line a cookie sheet with parchment paper. Slice the rolls into 1/2-inch slices. Arrange on cookie sheet and refrigerate for 20 minutes. (Because they will puff up to twice their size after baking, place them far enough apart.) Just before baking, beat the egg with 2 tablespoons water in a small bowl, and brush onto the olive crisp slices. Bake for 20 minutes, or until puffed and golden. Serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 67952,"Sweet Pepper and Steak Salad 1/4 cup red wine vinegar 1 teaspoon honey 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil 1/4 cup finely chopped fresh chives Oil, for brushing vegetables, plus more for grill grate 1 large red onion, cut into 1/2-inch wide rings 2 large red, yellow, or orange bell peppers, stemmed, seeded, and cut into quarters Salt and freshly ground black pepper 1 pound NY strip steak, trimmed 4 cups chopped watercress or arugula 1 cup halved grape or cherry tomatoes Instructions: For the vinaigrette:
Whisk the vinegar, honey, salt, and pepper together, in a small bowl, until the salt is dissolved. While whisking constantly, pour in the olive oil. Stir in the chives, taste, and adjust seasoning as desired. Set aside until ready to use. For the salad:
Heat the grill to medium (350 degrees F) and rub the grate with a towel dipped in oil. Brush the vegetables all over with oil and season well with salt and pepper, to taste. Grill the vegetables, turning rarely, over medium heat until soft and charred, about 10 minutes for the onions and 15 minutes for the peppers. Remove the vegetables from the grill to a cutting board and let cool slightly. Cut the onion rings into quarters and cut the peppers into 1-inch cubes. Reserve. Season the steak generously with salt and freshly ground black pepper. Grill the steak until desired doneness, about 4 minutes on each side for medium-rare. Transfer to a cutting board and let rest for 5 minutes. Cut the steak against the grain into 1/2-inch slices and add to a medium bowl. Pour 1/3 of the vinaigrette over the steak and toss to coat. Combine the peppers, onion, watercress or arugula, tomatoes, and the remaining vinaigrette in a large serving bowl, and toss to combine. Top with the steak, adjust seasoning, as desired, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 67953,"Apple Cider Shandy 4 (12-fluid ounce) bottles lager beer, chilled (recommended: Heineken) 1 (25.4-fluid ounce) bottle sparkling apple cider, chilled Instructions: Slowly pour the beer into a 10-cup capacity pitcher and slowly add the sparkling cider. Pour the shandy into frosted glasses and serve immediately Cook's Note: The ingredients can be divided and served in 2 smaller pitchers. ","[Lager, Apple Cider]" 67954,"Quick Greens 1/4 cup olive oil 1 large onion, thinly sliced 3 cloves garlic, thinly sliced Red pepper flakes, salt and pepper to taste 6 pounds collard, kale, turnip, and mustard greens, cleaned Salt and pepper, to taste Instructions: In a heavy skillet, heat the olive oil. Saute the onion and garlic until softened, add the red pepper and then the greens. Saute for about 3 to 4 minutes until wilted, but still green. Season with salt and pepper Serve.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 67955,"Elevated Molten Lava Cakes One 10.4-ounce box molten lava cake mix (plus required ingredients) Instructions: Prepare and bake 2, 4 or 6 lava cakes according to the package directions. Have ready one or more of the following toppings: Spun Sugar: Combine 1 1/4 cups granulated sugar, 1/4 cup corn syrup and 1/4 cup water in a medium pot over medium-high heat. Cook to 300 degrees F on a candy thermometer. Let cool to 275 degrees F. Position 2 wooden spoons 2 feet apart on similar-size bowls with their handles sticking out over the edge by 6 inches. Put newspaper or foil on the counter below the spoons. Dip a fork in the sugar syrup and flick it back and forth over the spoon handles to create many long thin threads. Repeat 3 or 4 times, then gently gather up the threads and put them on a baking sheet. Repeat with the remaining sugar until all of it is spun. Place each lava cake in the middle of a serving plate, dust with confectioners' sugar and top with some of the spun sugar.
Cherry Sauce: Combine 2 cups (about 8 ounces) pitted fresh cherries, 1/4 cup granulated sugar, 1 tablespoon cherry liqueur, such as Luxardo, and 1/2 cup water in a medium saucepan and bring to a boil. Reduce to a simmer and cook until the cherries are very soft, about 10 minutes. Puree in a blender and pour through a fine-mesh strainer; discard any solids left in the strainer. Transfer to a squeeze bottle and chill until ready to use (up to 1 day). Squeeze cherry sauce dots all over each serving plate and place a lava cake in the middle. Top with French vanilla ice cream and serve with a couple of fresh cherries.
S'mores: Place each lava cake in the middle of a serving plate. Top with about 2 tablespoons marshmallow creme and use a kitchen blowtorch to toast the creme until golden. Insert a square of dark chocolate and a shard of graham cracker in the creme.
Coffee Whipped Cream: Combine 1/2 cup cold heavy cream and 2 tablespoons coffee-flavored liqueur, such as Kahlua, in a medium bowl and beat with an electric mixer on medium speed until stiff peaks form. Place each lava cake in the middle of a serving plate and sprinkle with unsweetened cocoa and confectioners' sugar. Top with the flavored whipped cream and several chopped chocolate-covered espresso beans. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]" 67956,"EJ'S Simple Oven-BBQ Ribs 2 racks baby back ribs 6 tablespoons Emeril's Rib Rub spice blend 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon celery salt Emeril's Sweet Original Bam BQ Barbecue Sauce, or your favorite barbecue sauce Instructions: Preheat the oven to 300 degrees F. Line a large baking sheet with a piece of aluminum foil that is large enough to cover the pan twice (you will be folding this over the ribs and sealing it). Arrange the ribs, meat side up, in one layer on the prepared baking sheet. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt, and stir to combine. Divide the seasoning evenly between the 2 slabs of ribs, coating them well on both sides. Fold the extra length of foil over the ribs, and seal it tightly on all sides. Place the baking sheet in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until the ribs are very tender. Preheat a grill to medium-high (or leave the oven on). Remove the baking sheet from the oven and peel back the foil so that the ribs are exposed. Using a basting brush or the back of a spoon, coat the meaty side of the rubs lightly with barbecue sauce. Place the slabs of ribs, meaty side up, on the grill and cook until the barbecue sauce is thickened and lightly browned, 5 to 10 minutes. (Alternatively, return the baking sheet to the oven and continue to bake the ribs, without the foil covering, until the barbecue sauce is thickened and lightly browned, 20 to 30 minutes.) Plating / Assembly: Remove the ribs from the grill (or oven), and let them cool briefly. Then cut between the ribs and serve, with additional barbecue sauce on the side if desired. ","[Cabernet Sauvignon, Zinfandel, Merlot, Malbec]" 67957,"Cornbread Dressing with Sausage and Mushrooms 1 tablespoon extra-virgin olive oil, plus additional for greasing the baking dish 1/2 pound ground Italian sausage, casing removed, crumbled into small pieces
8 ounces white button mushrooms, thinly sliced
2 celery stalks, finely diced
1 yellow onion, finely diced
2 tablespoons minced fresh sage
Kosher salt and freshly ground black pepper
6 cups cubed stale cornbread (store-bought or homemade)
3/4 cup low-sodium chicken broth
1/2 cup whole milk
1 large egg, lightly beaten
Instructions: Heat the oil in a large skillet over medium heat. Add the sausage and cook, using a wooden spoon to break it up, until browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to a medium bowl, leaving the sausage fat in the skillet. Add the mushrooms, celery and onions to the skillet and saute, stirring occasionally, until tender, about 10 minutes. Stir in the sage and cook 2 more minutes. Season with salt and pepper. Turn off the heat. Place the cubed cornbread in a large bowl and add the sauteed vegetables and sausage and stir to combine. Set to the side and let cool slightly. Whisk the chicken broth, milk, egg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Pour over the cornbread mixture and gently stir to coat. (If not baking right away, refrigerate until ready to bake.) Preheat the oven to 375 degrees F. Transfer the stuffing mixture to a greased 9-by-13-inch baking dish. Bake until golden brown, 30 to 40 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 67958,"Cappuccino Panna Cotta with Chocolate Sauce 2 tablespoons light corn syrup FOR THE PANNA COTTA: 4 sheets of gelatin* 3 cups heavy cream ? cup sugar 2 tablespoons instant espresso powder ? vanilla bean ? cup chocolate-covered espresso beans, for garnish FOR THE CHOCOLATE SAUCE: 4 ounces semisweet chocolate chips ? cup heavy cream 2 tablespoons unsalted butter Instructions: FOR THE PANNA COTTA 1.In a small bowl of cool water, submerge the gelatin sheets to soften. They will go from stiff to soft, kind of like the texture of a giant contact lens. Feel one-it's SO cool! 2.In a small saucepan, combine the cream, sugar, and espresso powder. Split the vanilla bean lengthwise down one side, open it up, and scrape out the seeds with a paring knife. Add the seeds and the hull to the pan. Whisk to combine everything. 3.Bring the cream mixture to a boil and then immediately turn off the heat. Remove the softened gelatin sheets from the water and squeeze out the excess water. Add the gelatin sheets to the pan and whisk to combine. 4.Immediately ladle the cream mixture into four 6-ounce ramekins and refrigerate for 2 to 3 hours or overnight. FOR THE CHOCOLATE SAUCE 1.Fill a small saucepan with 1 inch of water and bring it to a boil (BTB). 2.In a medium heatproof bowl, combine the chocolate chips, heavy cream, butter and corn syrup. place the bowl on top of the pan of water (this is a double-boiler setup). Reduce the heat to a simmer. Stir until the chocolate has melted and all the ingredients are combined. Remove and use immediately or store in a warm place until ready to use. TO UNMOLD THE PANNA COTTA 1.Fill a small saucepan with 1 inch of water and bring to a boil, then turn off the heat. Run a paring knife around the outside edge of the panna cotta to loosen it. Set each ramekin in the saucepan for 10 seconds. Place a small serving plate on top of each ramekin and flip it over to unmold the panna cotta. If it doesn't release, put the ramekin in the water for a few seconds more and try again. 2.To serve, ladle a couple tablespoons of the chocolate sauce around the panna cotta and sprinkle with a few chocolate-covered espresso beans. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 67959,"Peppermint Candy Ice Cream Cake 6 tablespoons unsalted butter, melted, plus more, at room temperature, for the pan 9 ounces chocolate wafer cookies, crushed 16 round hard peppermint candies, finely crushed 2 quarts (8 cups) vanilla ice cream, softened 8 ounces bittersweet chocolate, chopped 3/4 cup heavy cream 8 round hard peppermint candies, finely crushed Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment. Combine the melted butter and crushed wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes. Let cool completely before using. Fold the peppermint candies into the ice cream. Scoop the peppermint candy ice cream onto the cookie crust, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more. Keep in the freezer until ready to frost. Put the chocolate in a medium heatsafe bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using. Frost the top and sides of the cake with the ganache and top with the crushed peppermint candies. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 67960,"Filet with Roasted Garlic Butter 10 cloves garlic 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup (2 sticks) salted butter, plus 1 tablespoon for the steak pan
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh thyme
2 teaspoons crushed red pepper
Four 2-inch thick beef filet steaks (8 to 10 ounces each)
Instructions: Preheat the oven to 375 degrees F. Place the garlic cloves in a small ovenproof dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Cover with foil and roast in the oven until the garlic is golden and soft, about 45 minutes. Set aside to cool completely. To a large bowl, add the softened butter, parsley, chives, thyme, red pepper and the roasted garlic. Using a spatula, mix everything together until well combined. Lay out a large piece of plastic wrap and add the butter in a long strip down the middle. Pull one side of the plastic wrap over the butter and gently form it into a log. Tightly twist the ends like a candy wrapper, until everything is nice and tight. Transfer to the fridge for a couple hours to harden. (Butter can be made ahead; it will keep for 1 week in the fridge.) When you are ready to cook the steaks, preheat the oven to 450 degrees F. Sprinkle the steaks liberally with salt and pepper. Add the remaining tablespoon each olive oil and butter to an ovenproof skillet and place over a medium-high heat. When the oil is hot and the butter is melted, place the steaks in the skillet and cook until well browned, about 1 minute per side. Place the skillet in the oven and cook the steaks for 4 to 5 minutes for medium-rare. Remove from the oven and top each steak with a thick slice of the garlic butter. Loosely cover with foil and allow to rest for 8 to 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67961,"Poison Arrow 1 1/2 ounces Heaven Hill 6-year Bottled-in-Bond Bourbon 3/4 ounce Bigallet China-China Amer Liqueur 1/2 ounce Campari
2 dashes orange bitters 1 dash Angostura bitters Orange peel, for serving Instructions: Stir the bourbon, China-China Amer Liqueur, Campari, orange bitters and Angostura bitters together in a mixing glass with ice. Strain the cocktail into a rocks glass with 1 large ice cube. Garnish with the orange peel. ","[Bourbon, Campari, Orange Bitters]" 67962,"Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce 1 tablespoon canola oil, plus additional for deep-frying 3 cups sliced onions 1/2 tablespoon chopped fresh thyme 1/2 tablespoon chopped fresh sage 1/2 tablespoon chopped fresh rosemary Salt and freshly ground white pepper 1 cup mirin (Japanese sweet sake) 4 toasted nori sheets 4 salmon fillets, about 4 ounces each, lightly pounded to 1/4-inch thick 2 cups rice flour 4 cups club soda Wasabi Soy-Honey Dipping sauce, recipe follows 1/2 cup soy sauce 1/3 cup rice wine vinegar 1 tablespoon wasabi powder 1/3 cup honey 1 tablespoon toasted sesame oil Instructions: Heat a large skillet or wok over medium heat. Add the 1-tablespoon of oil and swirl to coat the pan. When the oil shimmers, add the onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper, to taste. Add the mirin, and cook to evaporate the liquid, about 6 minutes. Cool. Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes. Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper. With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce. In a medium bowl, combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67963,"Blueberry Strawberry Compote over Lemon Tartlets 1 (10-ounce) bag frozen strawberries (recommended: Dole) 1 (10-ounce) bag frozen blueberries (recommended: Dole) 1 cup sugar 1/4 cup quick cooking tapioca 1 (12-ounce) jar ginger preserves (recommended: Robertson's) 2 tablespoons lemon juice 1/4 cup water 2 (8-ounce) packages cream cheese 1/2 cup sugar 1 cup lemon curd (recommended: Dickinson's) 1 tablespoon lemon zest 2 containters (about 4 ounces) mini graham cracker pie crusts (recommended: Keebler) Instructions: For the compote: Place all compote ingredients into a medium pot. Cover and cook on low until strawberries break down and sauce thickens, about 30 minutes. If using a slow cooker, cook on high setting for 1 1/2 to 2 1/2 hours. For the lemon tartlets: In a large bowl, combine all tartlet ingredients, except crusts. Using an electric mixer beat on medium speed until creamy, about 1 minute. Spread lemon mixture into mini pie crusts. Chill in refrigerator for 2 hours or until set. Serve warm compote over chilled tartlets. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 67964,"Dakota Style Plum Cakes (Kuchens) 3/4 cup whole milk One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
1/4 cup granulated sugar
3 cups all-purpose flour, plus more for working the dough
1 teaspoon kosher salt
2 large eggs 6 tablespoons unsalted butter, softened
Nonstick cooking spray, for greasing the bowl 1 cup heavy cream 3/4 cup granulated sugar 1 teaspoon cornstarch
1/4 teaspoon kosher salt
1 large egg plus 1 large egg yolk
1 tablespoon unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
4 medium plums, sliced 1/4-inch thick
Demerara sugar, for sprinkling
Ground cinnamon, for sprinkling
Flakey salt, for sprinkling
Instructions: For the dough: Warm the milk until just warm to the touch (90 to 100 degrees F). Stir in the yeast and a pinch of the granulated sugar and let sit until foamy, about 5 minutes. Combine the flour, remaining granulated sugar and the kosher salt in a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Separate 1 of the eggs and set aside the white for the egg wash. Whisk the egg yolk and remaining whole egg into the yeast mixture. Add the yeast mixture to the flour, then mix on low speed to make a smooth, thick dough. Increase the speed to medium and add the butter a piece at a time. Once all of the butter has been added, beat on high until smooth, about 1 minute. Switch to the dough hook and knead the dough until it forms a smooth, springy ball on the hook, 4 to 5 minutes (add a little more flour, if needed, if the dough doesn't form a ball). Grease a large bowl and turn the dough in the bowl to coat. Cover and let rise at room temperature until doubled, 1 to 2 hours. For the custard: Meanwhile, in a large saucepan, combine the cream, granulated sugar, cornstarch, kosher salt, egg and yolk. Whisk it together and heat over medium heat until thick, 4 to 5 minutes. Remove from the heat and add the butter and extract; stir until combined. Transfer to a clean bowl. Cover the surface of the custard with plastic wrap. Let cool at room temp. Line 2 baking sheets with parchment paper. Cut the dough in half, then cut each half into 6 equal pieces. Working with one piece at a time, form the dough into balls by folding the dough under itself and pinching to seal underneath. Set the ball, smooth-side up, on a floured surface, and turn in your hand to form a tight round shape. Divide the 12 buns among the lined baking sheets. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes. Preheat the oven to 350 degrees F.
Once the buns have risen, gently press down on each to make indentations that will make space for the custard. Fill the indentations with the custard. Top with the plums. Brush the buns with the reserved egg white mixed with a splash of water and sprinkle with demerera sugar, a pinch of cinnamon and flakey salt. Bake, rotating the trays from top to bottom halfway through, until the buns are risen and golden and the custard is set, 18 to 22 minutes. Transfer to a wire rack to cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67965,"Cherry Mint Julep 1 ounce maraschino cherry juice Small handful fresh mint leaves
4 ounces bourbon
Ginger ale, for topping Maraschino cherries, for garnish
Instructions: Split the maraschino cherry juice and mint leaves between two rocks or julep glasses and muddle together. Add a scoop of ice to each. Divide the bourbon and add to each glass with a splash of ginger ale. Garnish with a cherry. ","[Bourbon, Pinot Noir, Sparkling wine]" 67966,"Calzone 1 Pizza Dough recipe, recipe follows Flour, for dusting Olive oil 1 pound mixed mushrooms (such as chanterelles, shiitake, enoki and cremini), cleaned and torn up 4 cloves garlic, peeled and finely sliced 4 sprigs fresh thyme, leaves picked 1/4 cup butter Sea salt and freshly ground black pepper 1 cup tomato sauce 11 ounces spinach leaves, washed and spun dry Two 4-ounce balls good-quality mozzarella, torn into pieces 7 cups strong white bread flour or Tipo \00\ flour or 5 cups strong white bread flour or Tipo \00\ flour, plus 2 cups finely ground semolina flour 1 level tablespoon fine sea salt Two 1/4-ounce packets active dried yeast 1 tablespoon raw sugar 4 tablespoons extra-virgin olive oil 2 1/2 cups lukewarm water Instructions: First, make your Pizza Dough. Preheat the oven to 450 to 500 degrees F, then tear the punched-down dough into 4 pieces and roll each out on a floured surface. You want to get them roughly circular, about the thickness of a silver dollar, and 12 inches across. You can now either keep these in the refrigerator, stacked and separated with olive-oil-rubbed and flour-dusted aluminum foil, until you're ready to cook them, or you can put your topping on and cook them straightaway. Pour a large glug of olive oil into a hot frying pan. Add the mushrooms and toss briefly in the hot oil before adding the sliced garlic and the thyme. Fry until the mushrooms are cooked and smell fantastic. Drop in the butter and toss the mushrooms in it to make them tasty and shiny. Season with a little salt and pepper. Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you're left with a thick, tasty mixture that's not too moist (otherwise it will burst through the dough when you're cooking the calzone). Divide the mushroom and spinach mixture evenly between the 4 pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the Pizza Dough and pull it over the top toward you - you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking sheet, (use 2 if needed), pizza stone or granite slab. Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot. Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas. Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 67967,"Green Curry Vegetables Kosher salt 2 cups small broccoli florets (1 small crown)
2 cups small yellow cauliflower florets (1/2 head)
2 cups sugar snap peas (6 ounces)
1 tablespoon canola oil
1/4 cup thinly sliced scallions, white and light green parts only, plus dark green part, thinly sliced, for garnish 1 tablespoon minced garlic (2 to 3 cloves)
1 tablespoon finely grated fresh ginger (a 2-inch knob)
One 13.5-ounce can coconut milk
1 to 2 tablespoons green curry paste
1 cup shredded carrots 2 cups finely shredded Napa cabbage
3 tablespoons fresh lime juice (1 1/2 limes)
1 large avocado, cut into 1/2-inch pieces
Instructions: Bring a pasta pot filled with salted water to a boil. Set up a large ice bath alongside. Blanch the broccoli and cauliflower in the boiling water until they have softened slightly and the broccoli is bright green, 2 minutes. Remove the vegetables to the ice bath. Add the snap peas to the boiling water and blanch until bright green, 1 minutes. Remove to the ice bath. Drain the blanched vegetables on a large baking sheet lined with paper towels, patting them dry to remove excess water. Cut the snap peas in half crosswise, put them in a large bowl and set aside. Heat the canola oil in a 12-inch saut pan over medium-high heat. Add the scallions, garlic and ginger and cook until fragrant but not browned, 1 to 2 minutes. Add the coconut milk and 1 tablespoon green curry paste and bring to a simmer, stirring to dissolve the paste. Stir in the broccoli, cauliflower and carrots and simmer for 7 or 8 minutes, to meld the flavors and finish cooking the vegetables. Next, stir in the cabbage and lime juice; cook until the cabbage is wilted, 2 to 3 minutes. Taste the sauce and adjust the seasoning with salt. If you prefer more spice, add another tablespoon of curry paste and cook another 3 minutes, stirring. When you are happy with the flavor, remove the pan from the heat and let cool for 10 minutes. To serve, gently fold in the avocado and garnish with scallion greens. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67968,"Beets With Creamy Balsamic Vinaigrette and Mint 3 cloves garlic, unpeeled 2 large beets (about 1 pound) 1/3 cup 2-percent plain Greek yogurt 1 tablespoon low-sodium vegetable broth or water 2 teaspoons white balsamic vinegar 2 teaspoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 tablespoons fresh small mint leaves 1 tablespoon roasted or raw unsalted pistachios, chopped Instructions: Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment. Place the garlic and beets in a microwave-safe dish and cook for 3 minutes. Remove the garlic and set aside, still wrapped. Continue to cook the beets in intervals of 2 minutes, until they can be easily pierced with a knife, 8 to 10 minutes. Let sit wrapped in parchment to complete the cooking process and until cool enough to handle, about 15 minutes. Meanwhile, whisk together the yogurt, broth, vinegar, oil and 1/8 teaspoon salt in a small bowl. Peel the garlic cloves, mash completely and whisk into the vinaigrette. Season with salt and pepper. (Alternatively, make the vinaigrette with the microwave-roasted garlic up to a few hours in advance to allow the flavors to blend. Cover and refrigerate. Bring to room temperature before serving.) Peel the beets using a paring knife and cut into wedges or slices. Arrange on a platter, drizzle with the vinaigrette and sprinkle with the mint and pistachios. Serve immediately, while still warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67969,"Glazed Pork Noodle 10 ounces dried rice vermicelli noodle 4 pounds pork, sliced 8 ounces minced scallion whites
8 ounces minced yellow onions
3 ounces fish sauce
6 ounces sugar
1 tablespoon freshly ground black pepper
9 ounces vegetable oil 1 cup fish sauce 2 cups sugar 2 cups white vinegar 3 ounces lime juice 1 tablespoon samba chili, optional Romaine lettuce Bean sprouts Cucumber, sliced Pickled carrots, store-bought Daikon, store-bought Crispy shallots, store-bought Instructions: For the vermicelli noodles: In a medium pan, bring 2 quarts water to a boil. Add in the rice vermicelli noodle and stir to separate, then turn off and let it sit for 8 to 10 minutes. Drain in a basket and rinse with cold water, separating the noodles so they don't stick together. For the glazed pork: In a medium bowl, add the pork, onion head, yellow onion, fish sauce, sugar, black pepper and 6 ounces of the vegetable oil, and toss together. Let it sit in the fridge for about 2 hours. Heat the pan over high heat and add the remaining 3 ounces vegetable oil. When the oil is nearly smoking, add the batches of pork and pan sear until medium golden brown, then turn the heat down to medium low, flip the pork over and let it simmer for 30 minutes. For the chili-lime fish vinaigrette: In a small bowl, combine the fish sauce, sugar, white vinegar, lime juice, chili and 1 cup hot water and stir until the sugar dissolves. Let it sit for 20 minutes before serving. Line 4 bowls with some chopped romaine lettuce, bean sprouts and sliced cucumber. Top with the cooked rice vermicelli noodle. Place the cooked glazed pork on top of the noodle bowl and add the pickled carrots, daikon and crispy shallots. Drizzle the vinaigrette over the bowl and mix before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 67970,"Sake and Miso Marinated Salmon with Coconut Rice and Broccolini 1/2 cup white miso paste 3 tablespoons brown sugar
3 tablespoons sake
3 tablespoons mirin
Four 6-ounce salmon fillets, skin on
2 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt
1 bunch (8 ounces) broccolini, ends trimmed
1/2 teaspoon crushed red pepper flakes
Coconut Rice, for serving, recipe follows 1 tablespoon coconut oil 2 cups jasmine rice, rinsed under cold water until it runs clear
One 13.5-ounce can full-fat coconut milk, well shaken
2 teaspoons kosher salt
1 cup shredded coconut
4 lime wedges, for serving
Instructions: In a medium bowl, whisk together the miso, brown sugar, sake and mirin. Place the salmon, skin-side down, in a large resealable bag. Pour in the marinade and close the bag. Lightly massage to coat the salmon with the marinade. Place the bag flat on a sheet tray. Marinate for 12 to 24 hours in the refrigerator. Preheat the broiler (on low if you have a low and high setting). Line an 18-by-13-inch sheet pan with foil and fit with an 8 1/2-by-12-inch wire rack on one side. Drizzle or brush the rack and aluminum foil with some olive oil. Remove the salmon from the marinade and sprinkle with salt. Place the salmon fillets side-by-side, skin-side down, on top of the rack. Spread the broccolini in a single layer on the other half of the sheet pan and drizzle with olive oil. Sprinkle the broccolini with the crushed red pepper flakes and salt. Broil on the top rack until the salmon reaches 135 degrees F, 5 to 7 minutes.
If desired, remove the salmon skin from the fillets before serving. Serve the salmon and broccolini with a side of Coconut Rice. Preheat the oven to 350 degrees F. Melt the coconut oil in a medium pot over medium heat. Add the rinsed rice to the pot and stir. (This creates a nice fat barrier to ensure well-separated grains of rice.) Add the coconut milk, salt and 2 cups water to the pot. Give it a good stir and cover with a lid. Bring to a boil, then immediately lower to a gentle simmer. Simmer for 10 minutes, then take off the heat with the lid still on and let the rice rest for 15 minutes. Meanwhile, place the shredded coconut on a parchment-lined sheet pan. Bake until golden brown and crispy, 8 to 10 minutes. Let cool. Fluff the rice with a fork and serve with the lime wedges and a nice sprinkle of toasted coconut. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 67971,"Sea Bass Crusted with Sesame Seed Candies 16 sesame seed candies 1 cup panko bread crumbs 3 teaspoons freshly chopped tarragon leaves 2 teaspoons freshly chopped chives 3 tablespoons canola oil, plus 4 tablespoons for cooking fish 2 pounds fresh seabass, cut into 6 portions 2 teaspoons stone-ground mustard Salt and freshly ground black pepper Instructions: Grind the sesame seed candies into a rough powder, leaving a few chunks for texture. Preheat the oven to 350 degrees F. Mix the 1 cup of bread crumbs, fresh herbs, ground sesame seed candies and the 3 tablespoons of oil together in a small bowl. The oil should wet the crumbs and will help to keep the crumbs on the fish. In a large hot skillet add 4 tablespoons of canola oil. When the oil is hot add the fish and sear 1 side until golden brown. Remove the fish from the pan to a large oven-proof serving dish and allow to cool slightly, around 3 minutes. Using a spatula flip the fish over and lightly coat the seared side of the fish with the mustard. Cover the top of the fish with the bread crumb mixture. Bake in the preheated oven until flesh is firm, about 12 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 67972,"Sparkling Summer Lemonade 1 cup sugar 3 sprigs fresh mint, plus more for serving
1/2 cup lemon juice plus 1 lemon, sliced into wheels 1/2 cup blackberries
1/2 cup raspberries
1/2 cup strawberries, halved
2 liters seltzer or soda water
Instructions: Pour the sugar and 1 cup water into a small pot and place over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Remove from the heat and add the mint sprigs. Let the mint steep for 10 minutes, then discard the mint. Add the mint simple syrup to a large pitcher, punch bowl or serving canister. Add the lemon juice, blackberries, raspberries, strawberries and lemon wheels and give a good stir. When ready to serve, fill the pitcher halfway with ice. Top the mixture with seltzer and give a good stir. Serve over ice with sprigs of fresh mint. ","[Prosecco, Cava, Vinho Verde, Albari?o]" 67973,"Chicken Parm Meatball Subs 1 1/2 pounds ground chicken 1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick) 1 large egg 1 cup grated Parmigiano-Reggiano 1/2 cup Italian bread crumbs Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons, 3 turns of the pan Handful of chopped parsley leaves 2 large cloves garlic, cracked from skin and split 1/4 teaspoon red pepper flakes, a healthy couple of pinches 1 (28-ounce) can crushed tomatoes, (recommended: San Marzano) 1 cup chicken stock Salt Pepper 8 to 10 leaves fresh basil, torn or shredded 4 (6 to 8-inch) crusty sub rolls 1 1/2 cups shredded provolone Instructions: Preheat oven to 425 degrees F. Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese, bread crumbs, parsley, and a serious drizzle of extra-virgin olive oil to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways! Bake the meatballs 15 minutes until golden and firm. Switch the broiler on. While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. Reserve a extra sauce for dipping on dinner table. Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce. Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone and remaining Parmigiano. Cover the subs with cheese and return to broiler to melt the cheese until golden. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 67974,"Salted Caramel Ice Cream Cone Cake Unsalted butter, softened, for the pan 14 pizzelle (thin Italian waffle cookies) or thin butter cookies 3/4 cup chocolate fudge sauce 1 quart vanilla-caramel swirl ice cream, slightly softened 1 quart chocolate ice cream, slightly softened 1/2 cup dulce de leche or caramel sauce 1/2 teaspoon flaky sea salt 5 sugar cones 1/4 cup toffee bits Instructions: Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake. Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface. Spread 1/4 cup fudge sauce over the cookies. Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered. Drizzle with 1/4 cup dulce de leche and sprinkle with 1/4 teaspoon sea salt. Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface. Spread 1/4 cup fudge sauce over the pizzelle cookies. Top with scoops of the remaining vanilla-caramel and chocolate ice cream. Drizzle with the remaining 1/4 cup each dulce de leche and fudge sauce and sprinkle with the remaining 1/4 teaspoon sea salt. Arrange the ice cream cones, point-side up, on top. Freeze until firm, at least 6 hours or overnight. Remove the side of the springform pan and the parchment. Press the toffee bits into the side of the cake. Serve immediately or freeze for up to 2 days. Photograph by Kana Okada ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 67975,"Pickled Cabbage 1 Chinese cabbage 3 cloves garlic, finely chopped 2 red chilies, finely chopped 1 tablespoon sugar 2 tablespoons salt Instructions: Cut the top off Chinese cabbage and reserve for another use. Trim the base of the cabbage, discard, and then cut the remaining cabbage into 2-inch slices. Place cabbage slices in a bowl and add garlic, chilies, sugar and salt. Stir to combine. Spoon or pour into a jar and seal. Let sit in the refrigerator for 3 days. ","[Riesling, Gewrztraminer, Pinot Grigio]" 67976,"Grapefruit Salad with Honey-Mint Dressing 2 white grapefruits 2 ruby red grapefruits 2 tablespoons clover honey 2 tablespoons finely chopped fresh mint Instructions: Segment the grapefruits: Slice off the top and bottom of each grapefruit, stand the fruit on a cut side and slice away the peel, pith and a sliver of flesh. Working over a bowl and holding the fruit in one hand, run a paring knife between each segment and the membrane to free the segments. Collect the segments in a bowl. Squeeze the membranes over the bowl to remove as much juice as possible, then discard the membranes. Set a strainer over a large liquid measuring cup and dump the segments into the strainer. Reserve 1 cup juice. Whisk the honey and mint into the reserved grapefruit juice. Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with the dressing. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 67977,"Roasted-Vegetable Filled Crepes with Red Pepper Coulis 2 zucchini, finely diced 2 carrots, finely diced 2 yellow squash, finely diced 1 eggplant, finely diced 2 green bell peppers, finely diced 1 yellow bell pepper, finely diced 2 ounces olive oil Salt Freshly ground black pepper 2 cloves garlic, chopped 4 ounces goat cheese or herb cheese (Recommended: Boursin) 2 teaspoons chopped parsley leaves 2 teaspoons chopped basil leaves 2 cups all-purpose flour Pinch baking powder White pepper 1 1/2 cups milk 3 ounces (6 tablespoons or 3/4 stick) butter 3 tablespoons all-purpose flour 1 1/2 cups vegetable broth 2 roasted red bell peppers, seeded and peeled 1 clove garlic 6 parsley sprigs, for garnish Instructions: Preheat oven to 350 degrees F. In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil. Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes. Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce. Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67978,"Lobster and Caviar on Toast Points 1 fresh Maine lobster tail (cooked) 1 loaf Pane Di Mie or egg bread 1 bag Arugula 1 head garlic 1 cup mayonnaise 1/2-cup fresh chives (diced) 1 lemon 1 oz. Sevruga caviar
Instructions: Place your lobster in a pot of rapid boiling water (heavily salted) for 10-15 minutes or until tail has a nice pink/reddish color and has curled. Drain, run under cold water and set in refrigerator to cool. Place sliced bread on a cookie sheet and toast in the oven for 10-15 minutes or until well toasted. Wrap garlic in aluminum foil with olive oil and place in the oven for 15-20 minutes until the garlic cloves are soft. Set aside to cool. In a bowl, combine mayonnaise, roasted garlic cloves and chives. Mix well. Remove your lobster tail from the refrigerator. With pairing scissors cut the front and back of the tail lengthwise and remove meat. Set aside. Remove the crust from the toast and cut into points (triangles). Dab your herbed and garlic mayonnaise on the toast in the center. Slice your lobster so you have a nice hearty piece on top of the mayonnaise. Place a piece of arugula on top of the lobster and finish with a dab of caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]

" 67979,"Chili Mashed Potatoes 2 pounds Yukon gold potatoes, peeled, cut into even sized, large chunks 3/4 cups low-fat buttermilk Salt and cracked black pepper 2 1/2 tablespoons sambal oelek, more or less to taste Instructions: Place potatoes in a medium saucepan, cover with cold water, heat to boiling, reduce the heat and simmer until cooked through, about 12 to 16 minutes. Drain in a colander. Immediately place potatoes back in pot you cooked them in and place on same burner, which has been turned off. Stir occasionally over next 5 minutes to let potatoes dry out. In a small saucepan, warm buttermilk over medium low heat. Do not boil. Pass potatoes through a ricer or food mill. Alternatively, leave potatoes in pot and mash by hand using a potato masher or wooden spoon. Stir in enough warmed buttermilk to obtain desired consistency. Add salt and cracked black pepper to taste, stir until combined. Add sambal oelek, a teaspoon at a time, tasting after each addition. Serve immediately. MORPH: The morph on this is a simple dish called baked egg mashed potatoes. All you do is place leftover mashed potatoes in a shallow baking dish. Make wells, crack eggs into the wells, cover with a thin layer of cheese and bake until the eggs are set. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 67980,"Pork Chops with Dijon Glaze 2 tablespoons EVOO, plus more for drizzling 3 cloves garlic, finely chopped 1 large shallot, finely chopped Grated zest of 1 lemon Kosher salt and freshly ground pepper 2 shots dry sherry 1/2 cup chicken stock 1/3 cup honey 2 rounded tablespoons Dijon mustard Handful fresh tarragon leaves, chopped Four 1 1/2-inch-thick bone-in pork chops Instructions: Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat. Heat a grill pan or griddle over medium-high heat. Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 67981,"Kardomom Mandelkaker 1/2 stick butter 1/4 cup vegetable shortening 1/3 cup powdered sugar 2 tablespoons granulated sugar, plus more for flattening cookies 1 teaspoon vanilla 1 cup all-purpose flour 1 teaspoon ground cardamom 1/4 teaspoon double acting baking powder 1 teaspoon salt 1/3 cup almonds, toasted and chopped fine Slivered almonds, for decorating cookies Instructions: Preheat oven to 325 degrees. Cream together the butter, shortening and sugars and vanilla until the mixture is fluffy. Sift together the flour, cardamom, baking powder and salt. Blend into the butter/sugar mixture. Fold in the chopped nuts. Roll teaspoons of dough into balls, place balls onto greased baking sheet, and flatten each ball with the bottom of a juice glass or cookie press dipped in granulated sugar. Arrange slivered almonds in a decorative star pattern on top of each cookie. Bake the cookies 18 minutes or so. Remove from cookie sheet and cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 67982,"Kona Coffee Kebabs 2 cups Kona coffee, strong brew 1 cup brown sugar 2 tablespoons honey mustard 2 tablespoons mustard 1 tablespoon Worcestershire sauce 1/2 cup lemon juice 1/4 teaspoon hot pepper sauce 2 teaspoons minced garlic 1 teaspoon cornstarch 1/4 cup water 2 pounds beef loin strips, cut in 1-inch cubes 2 red bell peppers, cut into 1-inch squares 1 red onion, cut into 1-inch squares 20 cherry tomatoes Instructions: For the Marinade: Combine all of the ingredients, except cornstarch and water, in a saucepan and bring to a boil. Whisk together cornstarch and water in a small bowl to make a slurry. Add the slurry to the mixture and stir well. Bring back to boil and cook for 5 minutes. Let cool. Combine the beef and the marinade and refrigerate for 24 hours. Preheat a grill. Skewer beef cubes, red bell peppers, red onion and cherry tomatoes. Skewer each item separately as cooking times vary. Barbecue over low heat, turning and basting with marinade for 20 to 30 minutes or until done. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 67983,"Seafood and Pasta a la Newburg 16 ounces shell macaroni or other short pasta 8 ounces butter 8 ounces flour 6 cups hot milk Season to taste salt season to tatse white pepper 2 tablespoons paprika 2 ounces lemon juice 3 ounces cooking sherry 8 ounces drained green canned peas 8 ounces drained diced canned carrots 24 ounces drained and flaked tuna 4 ounces drained, diced canned red peppers Instructions: Cook pasta in boiling water until tender. When done, drain and rinse with cold water. Set aside. Melt the butter in a kettle. Add flour and blend thoroughly, cooking until smooth and creamy, about 8 minutes. Add the hot milk to the roux. Stir constantly until the milk is thick and smooth. Simmer for 10 minutes, stirring often. Add spices, lemon juice and sherry to the milk mixture. Blend well. Turn off heat. Add the peas, carrots and seafood to the sauce. Mix well. Add pasta and mix well. Turn heat on and reheat until the mixture is just hot -- do not boil. While reheating, add red peppers and blend. Remember to not boil. Heat it hot and serve. May use canned salmon in place of tuna. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 67984,"Popped Cranberry Tart 1 cup unsalted butter, softened 1/4 cup granulated sugar 3/4 cup finely chopped pecans 1 egg 1 egg yolk 1 teaspoon salt 2 3/4 cups all-purpose flour 1/2 cup granulated sugar 1/4 cup cornstarch 4 egg yolks 2 cups milk 1/2 teaspoon vanilla 1 cup granulated sugar 2/3 cup currant jelly 1 orange, zested 1 pound cranberries Instructions: Nut Crust: Mix butter, sugar, pecans, whole egg, egg yolk, and salt with a wooden spoon until barely blended. Add flour and knead until a small ball forms. Wrap in plastic and chill about 4 hours. After chilling dough, preheat oven to 350 degrees F. Roll chilled dough to about 1/4 inch thickness or divide into 8 parts and press into 8 individual tart pans, 3-inch round x 1 inch deep. The crust should be thick. Bake empty tart shells 12 to 15 minutes, or until edges begin to brown. Set aside to cool. Meanwhile make pastry cream, and prepare berries. Pastry Cream: Mix 1/4 cup sugar and cornstarch in a bowl until smooth. Add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk. Combine remaining milk and sugar in a sauce pan and bring to a boil. Pour hot mixture into mixture in bowl, whisking constantly. Pour back into pan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Stir in vanilla and transfer to a bowl. Cover with buttered parchment paper touching top and chill a minimum of 2 hours or as long as 2 days. Cranberries: Combine sugar, jelly and orange zest in sauce pan and boil until thick, about 5 minutes. Fold in cranberries, and cook another 1 or 2 minutes. Remove from heat and allow to cool, then assemble tart. To Assemble: Spread prepared nut crust with a layer of chilled pastry cream and top with cooled cranberries. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 67985,"Silky Salsa Verde 1 pound tomatillos, husks removed and rinsed 1 serrano cl, stemmed, halved and seeded 1/2 large white onion, peeled and separated 1 1/2 teaspoons grapeseed oil 1 cup packed fresh cilantro with stems 1 1/2 teaspoons kosher salt 1/4 teaspoon xanthan gum Instructions: Position an oven rack 3 inches below the broiler and set the broiler to high. Toss the tomatillos, pepper and onion with the grapeseed oil in a large bowl. Transfer them to a half-sheet pan and broil until blistered and slightly charred, about 7 minutes. (You'll need to give the pan a shake every now and then to ensure even cooking.) Let the charred vegetables cool slightly and then blend them on high with the cilantro and salt until smooth. With the blender still running, add the xanthan gum and blend 10 seconds more. Store tightly covered in the refrigerator for up to 2 weeks. Always serve at room temperature.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 67986,"Grilled Beans 1/2 cup diced sweet yellow onion 1/2 cup diced green bell pepper
Oil, for cooking
Two 15.5-ounce cans dark red kidney beans, drained and rinsed
Two 15.5-ounce cans northern white beans, drained and rinsed
One 15-ounce can tomato sauce
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon cayenne pepper 1 teaspoon chili powder
1 teaspoon smoked paprika
2 cloves garlic, minced
Green onions, for garnish (optional)
Instructions: Preheat a grill for cooking at medium-high heat. Place a skillet on the grill. Cook the onions and green peppers with some oil in the skillet for 3 to 4 minutes. Add the beans, tomato sauce, ketchup, brown sugar, mustard, vinegar, cayenne, chili powder, smoked paprika and garlic and stir. Cook with the grill covered, stirring occasionally, for about 15 minutes. Garnish with green onions, if using. ","[Zinfandel, Malbec, Tempranillo, Syrah]" 67987,"Round 2 Recipe - Greek Flat Bread 1 tablespoon canola oil 1 bag (1 pound) refrigerator pizza dough, at room temperature Flour 1 1/2 tablespoons leftover Souvlaki Marinade, from Chicken Souvlaki recipe 1/4 cup leftover chopped onions from Chicken Souvlaki recipe 1/4 cup leftover tomatoes from Chicken Souvlaki recipe 1 cup chopped leftover chicken from Chicken Souvlaki recipe 1 (4-ounce) container crumbled feta cheese 3 tablespoons leftover Tzatziki Sauce from Chicken Souvlaki recipe Instructions: Preheat a grill or a large rectangular grill pan over medium heat. Brush the grill grates or grill pan will canola oil before the grilling bread Roll out the dough with a rolling pin on a floured work surface into a long rectangle, about 1/4-inch thick. Put the dough onto the grill or gill pan and grill for 3 minutes per side. Remove the bread from the grill and put on a sheet pan. Preheat the oven to 475 degrees F Brush the grilled flat bread with the Chicken Souvlaki marinade. Top with onion, tomato, chicken, and feta cheese. Bake until flat bread is cooked through and the cheese is melted, about 10 minutes Remove from oven and let cool for 2 minutes. Drizzle with Tzatziki Sauce, slice and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 67988,"Goan Spiced Crab Cakes, Pappadums, Avocado and Tamarind 1/4 cup corn oil 1 onion, small dice 1 tablespoon of fresh ginger, peeled and minced 1/2 tablespoon of garlic, minced 1 teaspoon coriander seeds, ground 1 teaspoon cumin seed, ground 1/4 teaspoon of turmeric 1 tomato, small dice 1 cup of crabmeat, carefully picked 2 medium shrimp, minced to a fine paste 2 limes, zested (chopped) and juiced 8 sprigs of cilantro, washed 1 tablespoon chives, chopped 1 egg, beaten 1 cup panko, available in Japanese specialty stores Salt and pepper, to taste Cayenne, to taste Avocado Salad, see recipe below 4 cups baby greens 4 pappadums, available in Indian specialty stores 1/4 cup of tamarind chutney 2 avocados, diced into 1/2-inch cubes 1 lime, zested and juiced 3 plum tomatoes, 1/4-inch dice 1/2 cup of red onion, chopped fine 4 sprigs of fresh cilantro, thin chiffonade 1 teaspoon cumin seed, toasted and ground Cayenne pepper, to taste Fine sea salt, to taste Freshly ground black pepper, to taste 2 tablespoons extra virgin olive oil Sugar, to taste Instructions: In a large saute pan, heat one tablespoon of the corn oil. Add the onion, ginger and garlic and saute for 5 minutes over medium heat. Add the coriander, cumin, turmeric and the tomato and continue to cook until it turns dry. Remove from the heat and cool down. In a large mixing bowl, combine crabmeat, the cooled onion mixture, shrimp, lime zest and juice, cilantro, chives, beaten egg and 3 tablespoons of the panko. Season with salt, pepper and cayenne. Mix well so that all the ingredients are well incorporated. Test a small quantity by forming a teaspoon of this mix into a small patty and frying it in a pan. Adjust the salt and pepper if necessary. Divide this mixture into 4 equal portions. Form into balls and flatten to form small patties. Put the rest of the panko on a cutting board. Place the patties one at a time in the bread crumbs. Heat a heavy bottomed skillet large enough to hold the crab cakes on medium heat. Add the oil and fry the crab cakes. When the cakes turn a light golden color, flip them over and cook them on the other side until they are light golden in color. Using a slotted spatula, remove and drain on a paper towel Take 4 large plates and place the baby greens in the centers and a pappadum on top of the greens. Fill each pappadum with a scoop of avocado salad and top with a crab cake. Spoon the tamarind around the plate. In a large bowl, combine the diced avocado with the juice and the zest of the lime. Add the tomatoes, onion and cilantro. Mix well, taking care not to smash the avocado and the tomatoes. Next add the cumin, cayenne, salt, pepper, extra virgin olive oil and sugar. Taste and season if necessary. Refrigerate until ready to use or at least two hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67989,"La Goulue Cocktail 1/2 part grenadine 1 part berry vodka, chilled 1 part pineapple coconut nectar, chilled 1 part cranberry juice, chilled 2 tablespoons whipped cream or whipped topping blended with 1 teaspoon grenadine Instructions: Pour grenadine into the bottom of a graduated glass. Combine vodka, nectar and cranberry juice in a shaker filled with ice. Carefully pour over grenadine to keep layers separate. Top with whipped cream. ","[Riesling, Moscato, Sauvignon Blanc]" 67990,"Artichoke, Onion, and Potato Hash Salt 8 medium fingerling potatoes, halved lengthwise 3 tablespoons olive oil 6 cipollini onions, peeled, sliced in half along equator 1 (15-ounce) jar artichokes, (not marinated), with stems, drained, roughly chopped Freshly ground black pepper 5 garlic cloves, smashed 2 sprigs thymes, leaves chopped 1/2 cup chicken stock 1 tablespoon apple cider vinegar Chopped parsley leaves, for garnish Instructions: Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender. Drain and turn out onto a cutting board. Smash the potatoes with the side of a large knife or spatula. Heat a large cast iron skillet over medium-high heat and add the olive oil. When the pan is very hot, but not smoking, add the cipollini onions, and cook until starting to caramelize, about 4 to 5 minutes Add in the drained artichokes and season with salt and pepper, to taste. Cook for 2 to 3 minutes before turning them so that they will caramelize. Add the potatoes and cook until the potatoes are starting to brown, then stir in the garlic and the thyme. Slowly pour in the chicken stock, scraping up the bits from the bottom of the pan. Sprinkle with the vinegar and adjust seasoning with salt and pepper, if necessary. Transfer to a platter and garnish with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 67991,"Potato Risotto with Pan-Grilled Lamb Sausages 6 large fresh lamb sausages Water, for boiling 1 tablespoon canola oil Fresh rosemary sprigs 4 large Yukon Gold or russet potatoes, diced in 1/2-inch cubes (about 2 pounds) Salt 3 tablespoons extra-virgin olive oil, plus more as needed 1 large shallot, minced finely 3 cups stock (chicken, vegetable, mushroom or water) 6 large fresh mushrooms (like King Eringi or Shitake), sliced thinly Kosher salt and freshly ground black pepper 1 cup loosely packed, freshly grated Parmigiano cheese 2 to 4 tablespoons butter Baby arugula or baby spinach, for garnish Instructions: To make the sausages: Parboil the sausages for about 5 minutes in a pot of boiling water. Drain. Place a large pan on medium-high heat. Coat the bottom of the pan lightly with canola oil. Tear off rosemary needles roughly and toss into pan. Add sausages and pan-grill until browned on all sides, turning as needed. By the time the sausages are ready, the risotto will be ready. To make the risotto: Wash and cut the potatoes into small cubes. No need to peel. Put potatoes in a saucepan, and cover with water. Add a sprinkle of salt. Bring to a boil over high heat, turn heat down and simmer about 5 min until al dente. Drain. Heat the oil in a heavy, medium-sized saucepan over medium heat. Add the minced shallot, drained potatoes, with a pinch salt, and one ladleful of stock. Cook, stirring continuously, until the stock is almost fully absorbed. In a separate pan, saute the mushrooms in a bit of olive oil and toss gently until they begin to brown. Continue to add the stock to the potato mixture, one ladleful at a time, or until the potato is tender and creamy on the outside, about 5 to 10 minutes. Test it. If it's too soft, you won't need to add any more liquid. If it's still got a bite in the middle, you can add a bit more stock. Add the mushrooms, and cheese, and stir. Add the butter, and continue stirring, adding a bit more stock if needed. Begin to 'press down' into the risotto with your spoonula so that some of the potatoes get mushed which will help to build that 'creamy' texture. Finally, add a handful of washed baby greens (arugula or baby spinach) and stir until just wilted. Season with salt, and pepper, to taste. Place a spoonful of risotto on a warm plate and top with a single large juicy lamb sausage. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 67992,"Baked Cannelloni 1 19oz pkg Johnsonville Italian Sausage links, decased 2 tbsp Olive oil 1 med Onion, finely chopped 4 oz Mushrooms, finely chopped 12 oz Mozzarella cheese, cubed or shredded 2 Egg yolks 6 tbsp Butter 6 tbsp Flour 3 cups Milk, (not skim) 12 Cannelloni pasta shells 1/2 cup Grated mozzarella 1/4 cup Shredded parmesan 1 tsp Dried Oregano Instructions: Make the filling: In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid. Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.
To make a bechamel sauce:
Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.
Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.
Preheat oven to 400*. Spread 3/4 cup of the reserved bechamel sauce on the bottom of a 9x13\ oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.
Nestle the cannelloni in the sauce and cover with remaining bechamel sauce.
Top with mozzarella and parmesan cheese and a sprinkling of oregano.
Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 67993,"Frittata 1 tablespoon olive oil, for sauteing, plus more for greasing pan 5 cups fresh vegetables and/or protein (about 2 1/2 cups after being sauteed) 8 eggs, beaten 1 cup grated cheese, plus more for topping Kosher salt and freshly ground black pepper Instructions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the vegetables to the skillet, saute for about 6 to 8 minutes, until tender but firm. In a medium bowl, beat together the eggs, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce the heat to medium-low and scramble the eggs for 1 minute, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal. Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with more shredded cheese. This is the standard cooking format for cooking any frittata. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 67994,"Salmon Grilled Between Romaine Lettuce Leaves 4 (6-ounce) salmon fillets 8 large outer romaine lettuce leaves 2 teaspoons olive oil 3 lemons, 2 juiced, 1 sliced thinly Salt and freshly ground black pepper Salt and freshly ground black pepper
4 teaspoons capers 8 sprigs fresh dill Instructions: Soak twine in hot water for 5 minutes.
Rinse salmon in cold water and pat dry with towel.
Repeat the following for each salmon steak: Rinse 2 romaine leaves in water, shake off excess water. Drizzle 1/2 teaspoon of oil over the inside (concave) side of leaves.
Place salmon fillet in the center of 1 leaf (concave side up).
Pour the juice of 1/2 lemon over salmon, trapping the drippings with the leaf. Season with salt and pepper. Top with 1 teaspoon capers, 2 sprigs of dill, and 1 lemon slice.
Place the second leaf, concave side down, over salmon. Fold the ends of the bottom leaf up to keep juices trapped, and wrap the string around the leaves to seal. Tie string in a knot.
Preheat oven to broil. Set rack in the highest position.
Broil romaine-wrapped salmon for 5 minutes per side. The lettuce will blacken\u2014this is a good thing. Cooking time will vary according to the exact thickness of the fillet. (Salmon can also be grilled over direct heat for 5 minutes per side).
To serve, instruct guests to cut string and remove top leaf. Yes, they can eat the blackened lettuce.
Recommended beverage: Pinot Noir (if salmon is farm-raised), Zinfandel (if salmon is wild) ","[Pinot Noir, Sauvignon Blanc, Chardonnay, Sparkling wine]

" 67995,"Red Wine Poached Pear Filled with Vanilla Ice Cream and Topped with Granola 1 bottle light red wine, such as merlot 1 1/2 cups sugar
2 cloves
2 pears (preferably Bosc or Anjou), peeled, halved and cored
1 stick cinnamon
1 vanilla bean, split and scraped
1/2 orange, zested 1 cup vanilla ice cream
1 cup store-bought granola
3 fresh mint leaves, torn
Instructions: In a medium saucepan, add the wine, sugar, cloves, pears, cinnamon, vanilla and orange zest and bring to a simmer. Cut out a circle of parchment paper and fit this on top of the liquid to keep the pears submerged. Simmer the pears until fork-tender, flipping them once, about 40 minutes. Remove the pears from the wine with a slotted spoon and refrigerate for 10 minutes. Continue to reduce the wine mixture on high heat until it becomes syrupy, about 10 minutes. Remove from the heat and strain. Top each pear half with some ice cream, granola and a drizzle of the wine reduction. Finish your art with mint and devour it. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 67996,"Marilyn O'Reilly's Irish Soda Bread 3 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons unsalted butter (1/4 cup) 2 tablespoons caraway seeds, optional 1 cup raisins 1 cup buttermilk 1 egg Instructions: Set a rack in the middle level of the oven and preheat to 400 degrees. In a mixing bowl, combine the flour, sugar, baking powder, soda and salt and stir well to mix. Add the butter and rub in until the butter disappears into the dry ingredients. Stir in the caraway seeds if used and the raisins. In a small bowl, whisk the buttermilk and egg together and mix into the dough mixture with a rubber spatula. Turn the dough out on a floured work surface and fold it over on itself several times, shaping it into a round loaf. Transfer the loaf to one cookie sheet or jelly roll pan covered with parchment or foil and cut a cross in the top. Bake for 15 minutes then reduce heat to 350 and cook for about 15 to 20 minutes more, until well colored and a toothpick plunged into the center emerges clean. Cool the soda bread on a rack and serve with plenty of sweet butter and bitter orange marmalade. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 67997,"Breakfast Tacos 3 tablespoons Mazola? Corn Oil 1 pound (about 6 cups) frozen country style shredded potatoes 2 cups frozen fajita style peppers and onions 2 cups frozen fajita style peppers and onions
2 tablespoons Taco Seasoning (recipe below) 6 eggs 1-1/2 cups shredded cheddar cheese 8 tortillas Salsa and sour cream, as desired
Salsa and sour cream, as desired 3 tablespoons Spice Islands? Chili Powder 2 tablespoons Spice Islands? Ground Cumin 2 tablespoons Spice Islands? Minced Onion 1-1/2 tablespoons Spice Islands? Garlic Powder 2 teaspoons Spice Islands? Onion Powder 2 teaspoons Spice Islands? Fine Grind Black Pepper 2 teaspoons Spice Islands? Fine Grind Sea Salt 1-1/2 teaspoons Spice Islands? Oregano 1-1/2 teaspoons sugar 1/8 teaspoon Spice Islands? Cayenne Pepper Instructions: Heat oil in large skillet over medium heat and add potatoes and peppers and onions. Sprinkle with Taco Seasoning. Cook for 5 to 6 minutes or until bottom layer of potatoes are browned. Turn potatoes and cook additional 5 to 6 minutes. Beat eggs in large bowl until well mixed. Push potatoes to side of skillet. Add eggs. Cook for 5 to 6 minutes, stirring occasionally until eggs are no longer wet. Lightly toss with eggs. Sprinkle with cheese and remove from heat. Portion eggs into tortillas and top with salsa and sour cream as desired. Taco Seasoning: Combine all taco seasoning ingredients in a small bowl. Mix well. Store in a small container with a lid. Recipe Note: If using diced (Southern style) hash browns, cook an additional 7 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 67998,"Guy's Rockin' Smoothie 1 medium banana, peeled 1 cup pineapple, peeled and chopped into large chunks 1/2 cup frozen or fresh blueberries 7 large strawberries 1 cup orange juice 1/4 cup kefir 1 cup plain yogurt 2 tablespoons flax seed 1 cup ice cubes 1/4 cup fresh kale leaves Instructions: Combine the fruit, orange juice, kefir, yogurt, flax seeds and ice cubes in a blender and mix for 20 to 30 seconds. Stop the blender, remove the top and add the kale. Mix for another minute until blended and smooth. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 67999,"G's Lafayette-Inspired Redfish and Polenta Olive oil 1/2 cup diced bacon 1/2 cup largely diced boudin blanc sausage 1/2 cup diced sausage 2 cloves garlic, chopped 1 jalapeno, chopped jalapeno, optional 1 shallot, chopped 2 cups polenta 4 fillets redfish Blackening spice Vegetable oil, for cooking fish 1/2 cup mild Cheddar 1/2 cup sharp Cheddar 1/2 cup Parmesan 2 tablespoons butter Kosher salt and freshly ground black pepper Instructions: Bring 6 cups of water to a boil.
Lightly oil a saute pan with olive oil and heat over medium-high heat. Add the bacon, sausages, garlic, jalapeno, if you want a kick, and shallots. Let it fry.
Add the polenta to the boiling water and stir frequently. While the polenta is cooking, keep an eye on it and begin preparing your redfish. Sprinkle the skin side with blackening spice. Coat a pan with vegetable oil and heat over medium-high heat. Place the fish in the pan skin-side down and cook until brown.
Stir the Cheddars, Parmesan and butter into the polenta until rich and thick. Mix in the sausage and garlic mixture. Plate and serve the fish on a bed of polenta. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 68000,"Seafood Fideos 1 pound dry vermicelli pasta Kosher salt 2 tablespoons olive oil
3 tablespoons minced shallot
2 teaspoons minced garlic
1 recipe Pipperade, recipe follows 1 cup heavy cream
2 cups Saffron Stock, recipe follows 20 fresh mussels, cleaned and beards removed
12 medium shrimp, peeled and deveined (heads and tails left on)
1 lemon, cut in half
1 tablespoon chopped chives
1 tablespoon chopped Italian flat-leaf parsley
3 yellow bell peppers, julienned 1 yellow onion, julienned
2 cloves garlic, thinly sliced
3 tablespoons olive oil
1/4 teaspoon red cl flakes
1/4 teaspoon smoked paprika
1 cup julienned piquillo peppers
1 roasted poblano pepper, julienned 1 tablespoon sherry vinegar
1/3 cup dry white wine 1 gram saffron
1 cup vegetable stock
Instructions: Preheat the oven to 400 degrees F. Lay the dry vermicelli pasta on a sheet pan and toast until it is all a nice amber color, 30 to 40 minutes. Remove from the oven and let cool. Cook the toasted vermicelli in boiling salted water until al dente, 10 to 12 minutes. Drain the vermicelli and set aside. Add 1 tablespoon of the olive oil, the shallots and garlic in a large rondeau pan over medium heat. Cook until translucent, about 3 minutes. Add the pipperade, heavy cream and saffron stock. Cook until the sauce has reduced to a thick sauce (nape), 5 to 7 minutes. Add the cooked vermicelli and stir until fully incorporated. Add the mussels and steam until they fully open, a few minutes. While the mussels are cooking, saute the shrimp in the remaining 1 tablespoon olive oil in a large pan over medium-high heat until just cooked. Season with salt. Add the sauteed shrimp to the fideos. Squeeze the lemon juice over the fideos and sprinkle with the chopped herbs. Serve immediately. Sweat the bell peppers, onions and garlic in the olive oil in a large pan over medium heat. Halfway through the cooking process, add cl flakes and paprika. Continue to sweat until most of the liquid is gone. Remove from the heat and add the piquillo peppers, poblano and vinegar.
Put the wine and saffron into a pot. Turn the heat to high and reduce the wine by half. By then the saffron will be bloomed and ready. Add the veg stock and bring to boil. Let boil for a few minutes, and then cool it down.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 68001,"Grilled Asparagus with Lemon and Olive Oil 1 pound large asparagus, woody ends trimmed* 3 tablespoons extra-virgin olive oil, plus more for drizzling 3/4 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon fresh lemon juice Instructions: Preheat the grill to medium. In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss. Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68002,"Red, White and Blueberry Coleslaw 1 small or 1/2 large head green cabbage, cut into 1/4-inch wide strips (about 6 cups) 1 small red onion, halved and thinly sliced (about 1/2 cup) 6 strips bacon, crisp-cooked and crumbled (reserve 1 tablespoon for garnish) 1/2 cup dried blueberries (reserve 1 tablespoon for garnish) 1/2 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon sugar 1/2 cup toasted chopped pecans (reserve 1 tablespoon for garnish) Kosher salt and freshly ground black pepper Instructions: Toss the cabbage, onion, bacon, blueberries, mayonnaise, vinegar and sugar in a large bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours. Stir in the pecans and season with salt and pepper just before serving. Sprinkle with reserved the bacon, berries and nuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68003,"Corn Creme Brulee 1/2 cup fresh corn kernels 2 tablespoons unsalted butter 2 1/3 cups heavy cream 1/3 cup half-and-half 1/2 vanilla bean, split lengthwise 8 egg yolks 1/2 cup granulated sugar 1/2 cup coarse sugar Instructions: Heat the oven to 300 degrees F. Saute the corn in the butter in a skillet over medium-high heat, until lightly browned. Set aside to cool. Heat the cream, half-and-half, and vanilla bean in a saucepan over medium heat just until it comes to a boil. Immediately turn off the heat and set aside to infuse for 10 minutes. Whisk the egg yolks with 1/2 cup granulated sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the custard mixture into a pitcher to smooth it and to remove the vanilla bean. Divide the corn among ramekins or soup plates then top them off with custard. Arrange them in a hot water bath; the water may be very shallow, but that's fine. Bake in the center of the oven until set, 30 to 35 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover each custard with plastic wrap, making sure the plastic does not touch the surface. Refrigerate at least 2 hours. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Sprinkle the surface of the custard with an even layer of coarse sugar and place the dishes on a baking sheet. Broil or torch the surface until the sugar is melted and well browned, about 1 minute. Let cool slightly and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68004,"Petersons Touchdown Turkey Roulade 4 small turkey breasts 2 cups cream cheese 2 tablespoons lemon juice 2 tablespoons onion powder 4 cloves garlic, crushed 2 tablespoons chopped rosemary leaves 2 tablespoons salt 1 tablespoon freshly ground black pepper 1 pound sliced bacon Instructions: Pound the turkey breasts flat using a meat mallet. Mix the cream cheese, lemon juice, onion powder, garlic, rosemary, salt and pepper together in a medium bowl. Spread the cream cheese mixture equally on the inside of each turkey breast, roll up, wrap them with bacon slices and tie with butcher's twine. Preheat a grill to 450 degrees F. Cook on indirect grill heat for 20 minutes. Cook on direct heat, turning frequently, until the internal temperature of the turkey registers 165 degrees F on an instant-read thermometer, about 25 minutes. Remove the turkey roulades from the grill to a cutting board and let cool for 10 minutes. Remove the twine, and slice into 1-inch rounds. Secure with toothpicks, arrange them on a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68005,"Mexican Pizza 1/4 cup sour cream 1/4 cup salsa (recommended: Pace) 1 1/4 pounds ground beef 4 garlic-herb wraps (recommended: Mission), or any large tortilla 2 cups shredded Mexican blend cheese (recommended: Kraft) 1 (16-ounce) can refried black beans (recommended: Rosarita) 1/2 red onion, diced 2 cups lettuce, shredded 1 tomato, diced Nacho rings, for garnish Instructions: Set up the grill for direct cooking over medium heat. Oil the grate when ready to start cooking. In a small bowl, stir to combine the sour cream and salsa; set aside. Brown the ground beef in a skillet. Set aside to cool. Lay out 2 wraps or tortillas. Divide the cheese and sprinkle over wraps. Top with remaining wraps; set aside. In a microwave-safe bowl, cook beans on high setting for 4 to 6 minutes in the microwave, or until done. Place the cheese-filled wraps on the hot oiled grill and cook for 2 minutes; turn over. Divide the black beans and spread on top of the wrap. Top with the reserved cooked beef and diced onions. Close the grill and cook for 2 more minutes. Remove the pizzas from grill and top with lettuce, tomatoes, and drizzle with the sour cream salsa mixture. Serve hot, garnished with nacho rings. INDOOR: Preheat oven to 400 degrees F. Complete above steps through microwaving the beans. In a skillet large enough to fit the wraps, heat 2 tablespoons of vegetable oil over medium heat. When the oil is hot, carefully fry both sides of wraps for 1 to 2 minutes, or until golden brown, turning with a large spatula. Transfer wraps to a baking sheet. Spread each wrap with the heated black beans and top with reserved ground beef and diced onions. Place in oven and bake for 5 minutes. Remove from oven and garnish as directed. ","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]

" 68006,"Vegetarian Pot Pie 1 tablespoon unsalted butter 2 small heads fennel, finely chopped (about 3 cups) 1/2 medium yellow onion, finely chopped 2 medium carrots, peeled and finely chopped (about 2/3 cup) 12 ounces white button mushrooms, sliced (about 5 cups) 1 small russet potato, peeled and diced small (about 2 1/2 cups) 1/4 cup all-purpose flour 1 cup low-sodium mushroom broth 1 cup whole milk 1 cup frozen baby green peas 1/4 cup thinly sliced fresh chives 1/4 cup parsley 1 tablespoon white vinegar 1 large egg yolk 7 ounces store-bought puff pastry or pie dough, defrosted if frozen Instructions: Heat the oven to 400 degrees F and arrange a rack in the middle. Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes. Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes. Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish. Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside. With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68007,"Creamy Two-Mushroom Soup 4 cups low-sodium chicken broth 1 1/2 ounces dried porcini mushrooms 6 tablespoons unsalted butter 5 cloves garlic, finely chopped One 10-ounce package white mushrooms, chopped 1 teaspoon chopped fresh thyme leaves 2 shallots, thinly sliced 1 leek, white and light green parts, thinly sliced 1/3 cup all-purpose flour 1 bay leaf 1/2 cup heavy cream 1 teaspoon sherry or Marsala Kosher salt and freshly ground black pepper Chopped parsley, for serving Instructions: Bring the broth and 3 cups of water to a boil in a medium saucepot. Remove from the heat, add the dried mushrooms and set aside to steep for about 20 minutes. Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms. Heat the butter in a large pot over medium-high heat. Add the garlic, white mushrooms and three-quarters of the chopped porcini and cook, stirring occasionally, until softened and mostly dry, about 6 minutes. Add the thyme, shallot and leek and cook, covered, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more. Strain the reserved mushroom broth into the pot and bring to a boil, whisking constantly. Add the bay leaf, reduce the heat to maintain a simmer and cook for 10 minutes, stirring occasionally. Remove from the heat and cool slightly. Remove and discard the bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch. Strain the soup, return to the pot and reheat over medium heat. Whisk in the cream, sherry, 1 teaspoon salt and several grinds of pepper. Ladle into bowls and sprinkle with the remaining chopped porcini mushrooms and the parsley.
","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 68008,"Grilled Steak, Chipotle and Pepper Jack Quesadillas 1 clove garlic, minced 1/4 teaspoon ground cumin Juice of half lime Juice of half orange Kosher salt 8 ounces cleaned and trimmed skirt steak Olive oil, for oiling the grill grates Four 10-inch (burrito size) flour tortillas 2 cups shredded pepper-jack cheese 1 to 2 chipotle in adobo, chopped, plus 1 to 2 tablespoons sauce 2 tablespoons unsalted butter Guacamole, salsa, chopped scallions and sour cream, for serving Instructions: Preheat an outdoor grill over medium. Whisk the garlic, cumin, lime and oranges juices and 1/2 teaspoon salt together in a medium bowl. Add the steak, coat well in the mixture and let marinade for 10 minutes. Lightly oil the grill grates. Grill the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove to a cutting board and let rest 5 minutes. Slice the steak against the grain and reserve. Lay a tortilla on a work surface and top evenly with 1/2 cup pepper-jack cheese. Add 1/4 of the steak and some chopped chipotle in adobo and sauce. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients. Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas. Cut into triangles and serve with guacamole, salsa, scallions and sour cream.
","[Malbec, Zinfandel, Tempranillo, Garnacha]

" 68009,"Chicken Carbonara 1 Tbsp. olive oil 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) 1 small onion, chopped 1 slice bacon or pancetta, chopped 1/3 cup dry white wine or chicken broth 1 cup frozen green peas, thawed 1 jar Bertolli? Alfredo Sauce Instructions: Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside. Cook onion and bacon in same skillet, stirring occasionally, 6 minutes or until bacon is cooked and onion is tender. Add wine and cook 1 minute. Stir in Sauce and peas. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Sprinkle, if desired, with cracked black pepper. Cost per recipe*: $10.46. Cost per serving*: $2.62. *Based on average retail prices at national supermarkets. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 68010,"Classic Hummus with Spiced 'n Baked Pita Chips 2 cups canned chickpeas, drained and rinsed 1/2 cup tahini (sesame paste) 1/4 cup oil, from the top of the sesame paste or extra-virgin olive oil Juice of 1 lemon 1 clove raw garlic, or 3 cloves roasted garlic 1 tablespoon ground cumin, plus more for garnish 1/2 teaspoon sea salt Freshly ground black pepper Water, for thinning the hummus Paprika, for garnish Extra-virgin olive oil, for drizzling Spiced 'n Baked Pita Chips, to serve, recipe follows 8 mini whole-wheat pitas 1 tablespoon extra-virgin olive oil 1 teaspoon zatar, available in Middle Eastern or specialty stores Sea salt Instructions: In the bowl of a food processor, add the chickpeas, tahini, oil, lemon juice, garlic, cumin, salt, and pepper. Process until smooth and creamy, adding some water to make it the consistency of dip. Taste and adjust the seasoning with more lemon, cumin, salt, and pepper. Scoop the hummus into a bowl. (May be covered and refrigerated at this point for up to 3 days.) When ready to serve, garnish with cumin, paprika, and a drizzle of olive oil. Serve with Spiced 'n Baked Pita Chips or crudite. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Cut the pitas into quarters and spread them onto the baking sheet. In a small bowl, whisk together the olive oil, zatar, and sea salt, to taste. Drizzle this mixture over the pita pieces and toss them together with your hands to coat them evenly. Bake them until golden brown and crisp, about 8 to 10 minutes. Remove them from the oven and let cool. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 68011,"Strawberries and Cream Panini Sticks 2 slices hearty wheat or multigrain bread 2 tablespoons strawberry jam or your favorite jam flavor
1/4 cup cream cheese, softened 1 tablespoon butter, at room temperature
Instructions: Preheat a panini maker to medium heat. Spread one slice of bread with the jam and one slice with the cream cheese and sandwich the slices. Butter the outside of the sandwich on both sides. Put the sandwich in the panini press and close the lid (do not press on the panini maker or the filling will leak out). Cook according to the panini maker instructions until the bread is lightly browned and crispy. Let cool for 3 to 4 minutes, then slice into sticks and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68012,"School-of-Fish Cupcake Cake 2 sticks unsalted butter, at room temperature, plus more for the cake pan 2 2/3 cups all-purpose flour, plus more for the cake pan (see Cook's Note) 2 teaspoons baking powder 1/2 teaspoon fine salt 2 cups granulated sugar 4 large eggs 1 tablespoon pure vanilla extract 1 cup whole milk 3 sticks unsalted butter, at room temperature 6 cups confectioners' sugar Pinch fine salt 1 tablespoon pure vanilla extract 1/4 cup whole milk Blue food coloring, for the frosting 1/3 cup each (1 1/2 ounces each) M&Ms in six colors, such as light blue, dark blue, light green, dark green, pink, light purple, dark purple and aqua 12 candy eyes 24 small red cinnamon candies, such as Red Hots 7 large white gumdrops 1 black or brown M&M 1 large red gumdrop Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with blue paper liners. Butter and flour an 8-inch round cake pan and line the bottom with a round of parchment. Whisk together the flour, baking powder and salt in a bowl. Beat the butter in a separate bowl with a electric mixer on medium-high speed until smooth, 1 minute. Add the granulated sugar and beat until light and creamy, about 3 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla. Beat in the flour mixture in 3 batches on low speed, alternating with the milk in 2 additions, then beat on medium-high speed until just combined. Spread half of the batter in the cake pan and divide the remaining half among the paper liners. Bake until the tops spring back and a tester inserted in the centers comes out clean, 20 to 25 minutes for the cupcakes and 30 to 35 minutes for the cake layer. Let cool 5 minutes in the pans, then remove to a baking rack to cool completely. For the buttercream: Beat the butter in a bowl with an electric mixer on medium-high until light, about 1 minute. Add the confectioners' sugar, vanilla and salt and beat on low to combine, then increase the speed to medium-high and beat until light and creamy, about 3 minutes. Beat in the milk, a tablespoon at a time, to make a spreadable frosting. Add the food coloring, a drop at a time, to make a medium blue color. Frost the cupcakes with about half of the buttercream. Halve the cake layer crosswise. Cut a small \V\ from the middle of the flat side of one piece to make a fish tail. Frost both layers with the remaining buttercream. For the decoration: Shingle the M&Ms on one half of each cupcake to make the fish scales (you will have enough for 2 cupcakes per color, with some of each leftover for the tail). Add a candy eyeball to each. Insert 2 red cinnamon candies on the opposite side from the scales to make fish lips. Halve 6 of the white gumdrops crosswise, then halve those pieces lengthwise to make half-moons. Stick 2 pieces of white gumdrop at the top and bottom of each cupcake for the fins. Stick a white gumdrop near the top of the cake fish head. Top with a black M&M, using a little frosting to make it adhere. Halve the red gumdrop crosswise. Halve one piece lengthwise to make half-moons and stick to the rounded side of the cake fish head for lips. Set the head at the left side of your serving tray. Follow the head with the cupcakes to make the fish body. Fit the tail on the tray at the end. Shingle the remaining M&Ms on the tail in stripes to make fish scales. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68013,"Colorado Lamb and Couscous Crostini 1/4 cup pine nuts 1/2 cup beef stock 1 tablespoon unsalted butter 1/3 cup couscous 1 lemon, zested and juiced 1 small tomato, cut into 1/4-inch dice 2 tablespoons chopped fresh mint leaves, plus more for garnish 2 ounces feta cheese, crumbled 8 ounces chorizo, removed from casing and sauteed until done 1 small seedless cucumber, peel on, cut into 1/4-inch dice Kosher salt and freshly ground black pepper 1 (14-ounce) boneless lamb loin, fat and silver skin trimmed 1/2 teaspoon ground cumin 3 tablespoons olive oil, plus extra for grilling 1/2 cup plain yogurt Toasted crostini Instructions: Heat the oven to 375 degrees F. Place the pine nuts on a sheet pan and toast until golden, 3 to 5 minutes. Set aside and leave oven on. Bring beef stock to a simmer in a small saucepan. Add the butter and stir in the couscous. Cover the pot and remove from the heat. Let sit for 5 to 10 minutes. Fluff the couscous with a fork and place into a medium bowl. Stir in the toasted pine nuts, lemon zest and juice, tomatoes, 1 tablespoon of the chopped mint, chorizo, feta cheese and all but 3 tablespoons of the cucumber. Add salt and pepper to taste. Cover and set aside to cool. Butterfly the loin, lay in the couscous stuffing and tie with butcher twine. In a small bowl combine the cumin, olive oil, salt and pepper, to taste. Brush all sides of the lamb loin with the flavored oil. Heat a saute pan big enough to hold the loin, brush with oil. Place the loin in the pan and cook, turning until seared on all sides, about 2 minutes per side. Transfer to a sheet pan to finish cooking in the oven, about 5 minutes. Meanwhile, in a small stainless bowl, mix the yogurt with the remaining mint and cucumber. To serve, slice couscous Lamb loin and place on toasted crostini. Garnish with Yogurt Sauce and Fresh Mint. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 68014,"Pan Roasted Halibut with Wilted Butter Lettuce, Fresh Spring Peas, and Pine Nuts 1 cup stale bread, torn and soaked in water 1 cup pine nuts 1 1/2 cups plus 4 tablespoons extra-virgin olive oil 2 lemons, zest removed and reserved, juiced 2 garlic cloves, finely diced Kosher salt 4 (7-ounce) portions halibut fillet 1 head butter lettuce, washed and roughly cut into 1-inch strips 1 cup spring peas, blanched in salted boiling water for 1 minute Instructions: Preheat oven to 450 degrees F. For the pine nut sauce: Drain the stale bread of any excess water but do not squeeze. In a blender combine bread, 1/2 cup pine nuts, 1/2 cup olive oil, lemon juice, 1/2 clove garlic, and 2 pinches salt. Place the blended mixture in a fry pan and hold over a low flame to warm. For the bagna cauda: Over medium heat, warm 1 cup olive oil with the remaining 1 1/2 cloves garlic until just bubbling. Add the remaining 1/2 cup pine nuts and the reserved lemon zest. Remove from the heat and let stand. Season the halibut fillets generously with salt and pat dry. In a large fry pan, heat 2 tablespoons olive oil over a high flame until it begins to smoke. Momentarily remove the pan from the heat to avoid splattering and gently place fillets into the pan. Immediately return the pan to the heat and let cook for 1 1/2 minutes. Place the pan in the oven to continue cooking for 3 to 4 minutes. In the meantime, heat another large pan with the remaining 2 tablespoons olive oil until a drop of water sizzles. Add the butter lettuce, peas, and a pinch of salt. Fry quickly until wilted, about 2 minutes. Distribute the vegetables evenly in the center of 4 plates. Ladle the pine nut sauce around. Remove the fish from the oven and carefully flip each fillet, golden side up, onto the center of the plate. Generously spoon the bagna cauda over the fish and around the plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 68015,"Grilled Soy and Ginger Marinated Rack of Lamb Served with Hunan Style Eggplant and Miso and Plum Sauce 1/4 cup Worcestershire sauce 1/4 cup mirin 1/2 cup soy sauce 1-inch piece ginger, thinly sliced, smashed 2 tablespoons ketchup 1/4 cup chopped garlic 1/4 cup chopped shallots 1/2 cup honey 1/2 cup pomegranate juice 2 tablespoons lemon juice 2 tablespoons cl paste 2 teaspoons ground black pepper 2 racks lamb, trimmed and frenched Hunan Style Eggplant, recipe follows 1/2 cup Miso and Plum Sauce, recipe follows 3/4 cup Cilantro and Mint Vinaigrette, recipe follows 1/4 cup julienne green onions 1/4 cup cilantro sprigs 1/2 cup peeled, thinly sliced garlic Oil, for deep-frying 1/4 cup Japanese-style soy sauce 1/4 cup Chinese-style soy sauce 1/4 cup mushroom soy sauce 1/4 cup peanut oil 3/4 cup sugar 3 tablespoons cl paste 1 1/2 cups Shaoxing rice wine 1/4 cup rice vinegar 1 tablespoon cornstarch 2 tablespoons cold water 8 Chinese eggplant, ends trimmed, cut into 1-inch roll-cut pieces 2 tablespoons peanut oil 1/4 cup peeled, smashed garlic 1 cup peeled, sliced shallots 3-inch piece ginger, peeled, sliced, smashed 1/2 bunch green onions, cut into 2-inch pieces 1 star anise, crushed 1 teaspoon black peppercorns, crushed 2 cups plum wine 2 cups Port 1 cup red wine 1/2 cup lamb demi-glace 2 cups chicken stock 1/3 cup raspberry or blackberry puree 1 teaspoon red miso paste 1 teaspoon neriume (Japanese apricot paste) 4 tablespoons butter Salt, pepper, and sugar 1 tablespoon mustard powder 2 tablespoons pickled ginger vinegar 1 cup peanut oil 1 tablespoon water 1/4 cup packed cilantro leaves Salt, pepper, and sugar 1/4 cup packed mint leaves 1 egg yolk* 2 tablespoons peanuts, toasted 2 tablespoons cashews, toasted 2 tablespoons lemon juice 1/8 cup pickled ginger Instructions: To make the Soy and Ginger Marinade: in a bowl, combine all the ingredients and stir until well blended. For the lamb: Wrap the chop bones with aluminum foil. (This will minimize the exposure of bones to the marinade and prevent the bones from turning black during the grilling process.) Marinate the racks of lamb for 1 hour in the refrigerator. Preheat the grill. Preheat the oven to 350 degrees F. Over high heat, grill the racks of lamb until nicely marked and golden brown in color. Remove the aluminum foil covering the lamb bones. Transfer to a preheated oven to finish cooking to medium rare or desired doneness. Cut each rack of lamb into 4 double chop pieces. Serve on a bed of Hunan Style Eggplant, with half the Miso and Plum Sauce drizzled over with Cilantro and Mint Vinaigrette. Garnish with julienne green onions and sprigs of cilantro. In a small saucepan, bring water to a boil. Blanch the garlic slices for 30 seconds. Drain. Transfer to a baking tray and allow to cool. Preheat the oil in a deep-fryer to 360 degrees F. In a small bowl, combine the 3 types of soy sauces. Reserve. In a wok or large saute pan, over high heat, add the peanut oil. Stir-fry the blanched garlic until golden brown. Add the sugar and continue to stir-fry until garlic is well coated. Add the chili paste. Deglaze with rice wine and vinegar. Bring to a boil, then lower to a simmer. Reduce until slightly thickened. Stir in the soy sauce mixture and continue to simmer for another 2 minutes. Combine the cornstarch and the water in a small bowl to make a slurry. Stir in the slurry and boil the sauce for 2 to 3 minutes, whisking all the while, to prevent scorching. Add some water if sauce is too thick. Lower to a simmer. Deep-fry the eggplant until tender and golden in color. Drain off excess oil. Bring sauce back to a boil and stir in fried eggplant. Lower heat to a simmer and allow sauce to reduce and thicken. Serve immediately. In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes. Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy. Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed. In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar, and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon. ","[Pinot Noir, Syrah, Tempranillo, Barolo]" 68016,"Polenta-Parmesan Cookies 1 cup all-purpose flour 3/4 cup fine yellow polenta or cornmeal 1 1/2 teaspoons freshly ground black pepper 1 teaspoon baking powder 1/2 teaspoon kosher salt 1 stick unsalted butter, at room temperature 1/3 cup granulated sugar 1/2 cup finely grated parmesan cheese (preferably on a Microplane) 1 large egg 3 tablespoons white sanding sugar Instructions: Whisk the flour, polenta, 1 teaspoon pepper, the baking powder and salt in a small bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 1 minute. Beat in the cheese, then the egg. Mix in the flour mixture until the dough just comes together. Divide the dough between 2 sheets of plastic wrap. Shape each piece into a log and wrap in the plastic. Press the sides of the logs against the counter to form compact square-sided logs, about 7 inches long and 1 inch wide. Freeze the logs until firm, about 45 minutes. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir the sanding sugar and remaining 1/2 teaspoon pepper in a small bowl. Trim the ends of the logs. Cut into 1/4-inch-thick slices and arrange 1 inch apart on the prepared pans. Sprinkle with the sugar-pepper mixture. Bake, switching the pans halfway through, until the cookies are crisp and golden on the bottom, 12 to 16 minutes. Let cool completely on the pans. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 68017,"Madeleines 8 tablespoons unsalted butter, divided 4 eggs 1/2 cup plus 2 tablespoons granulated sugar 2 tablespoons light brown sugar 1/8 teaspoon salt 2 1/2 teaspoons baking powder 1 1/2 cups cake flour 1/4 teaspoon pure vanilla extract 1 tablespoon honey 2 madeleine or mini-madeleine pans A pastry bag with a plain 1/2-inch tip A pastry brush Instructions: Melt 6 tablespoons of the butter in a heavy pan over medium heat. After it melts, continue to cook the butter, watching carefully. It will foam and subside, then separate into golden butterfat and cloudy white milk solids. The milk solids will begin to brown. When they are lightly browned and the butter smells nutty and toasted, remove from the heat and set aside for 5 minutes to cool. Strain the butter through a fine strainer to remove the larger brown bits. Whip the eggs and sugars until light and fluffy in a mixer fitted with a whisk attachment. Mixing at low speed, add the dry ingredients. dd the vanilla extract, honey, and brown butter and mix to combine well. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.) When ready to bake, melt the remaining 2 tablespoons of butter. Double-butter your baking pans by using a pastry brush to thickly coat the pans with melted butter, then chill in the freezer until firm. Repeat to make a thick coat of cold butter. Heat the oven to 375 degrees F. Pipe or spoon the batter into the madeleine molds, filling them no more than 3/4 full. The recipe can be made up to this point early in the day, then refrigerated until ready to bake. Add 1 minute to the baking time.) Bake until firm, about 5 to 8 minutes for large madeleines and 5 minutes for miniatures. Immediately knock them out of the pan and serve, or let cool to room temperature, store in an airtight container and serve later the same day. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68018,"Angel Food Cake with Espresso Mascarpone Cream 2 tablespoons boiling water 2 tablespoons instant espresso powder 3/4 cup mascarpone cheese, at room temperature 1 cup whipping cream 1/2 cup confectioners' sugar 1 (12-ounce) purchased angel food cake 1/2 cup coffee liqueur Unsweetened cocoa powder, for dusting Instructions: Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture. Cut the angel food cake into 16 (1-inch thick) wedges. Reserve any remaining cake for another use. Brush 1 side of each wedge of cake with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the espresso cream atop each wedge of cake. Dust with the cocoa powder and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 68019,"Apple-Raisin Cinnamon Bun Pie One 14-ounce package refrigerated rolled pie dough 3 tablespoons all-purpose flour, plus more for dusting 6 tablespoons unsalted butter, at room temperature 3/4 cup granulated sugar 1 1/2 teaspoons ground cinnamon 1/3 cup dark raisins 1/3 cup golden raisins 4 pounds mixed apples, such as Granny Smith, Golden Delicious and McIntosh 4 pounds mixed apples, such as Granny Smith, Golden Delicious and McIntosh
Juice of 1 lemon 1/2 teaspoon freshly grated nutmeg Pinch kosher salt 1 large egg, lightly beaten 2/3 cup confectioners' sugar, optional 2 tablespoons milk, plus more if needed, optional Instructions: Line a 9-inch pie plate with 1 piece of dough, and refrigerate until ready to assemble the pie. Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface, and spread 2 tablespoons of the butter evenly on top. Combine 1/4 cup of the granulated sugar and 1 teaspoon of the cinnamon in a small bowl, and sprinkle evenly over the butter; gently press with your fingers to help the mixture adhere. Roll the dough up into a tight log. Trim and discard about 1 1/2 inches from each end, and cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces, cut-side down, in a snug circle on floured parchment paper. Lightly dust the pieces with flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet, and refrigerate until ready to assemble the pie. Put the dark and golden raisins in a medium bowl with hot water to cover. Let them soak until tender, about 5 minutes, then strain. Make the filling: Peel and core the apples, cut them into 1/2-inch-thick slices and toss with the remaining 1/2 cup sugar and the lemon juice in a large bowl. Melt the remaining 4 tablespoons butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, the remaining 1/2 teaspoon cinnamon, and the nutmeg and salt, and stir until the juices thicken, about 2 minutes. Remove the skillet from the heat, stir in the raisins and let the filling cool completely. (The filling can be refrigerated, covered, for up to 2 days.) Fill the dough-lined pie plate with the filling in an even layer. Invert the cinnamon-roll crust on top, and peel off the parchment. (It's OK if the individual rounds separate a bit in the process.) Pinch the crusts together. Fold the overhanging dough under itself, and crimp as desired. Brush with the egg, and refrigerate for 30 minutes. Bake the pie: Place a baking sheet in the oven, and preheat to 400 degrees F. Set the pie on the hot baking sheet, and bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly. If using a glaze, whisk together the confectioners' sugar and milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68020,"New York Egg Cream Fox's U-Bet chocolate flavor syrup Cold whole milk or half-and-half Ice-cold club soda or seltzer water Instructions: Pour 3 tablespoons of chocolate syrup and 1/4 cup of milk or half-and-half into a 16-ounce glass. While beating vigorously with a fork, slowly add club soda until the glass is almost full. Add a straw and serve very cold. ","[Chardonnay, Riesling, Gewrztraminer]" 68021,"Three Cheese and Artichoke Calzones Yellow cornmeal 4 ounces frozen artichoke hearts, thawed 1/2 cup finely shredded Pecorino Romano 1/2 cup whole milk ricotta 1/3 cup shredded fontina 1/4 cup sun-dried tomatoes, thinly sliced 2 teaspoons lemon juice 1/4 teaspoon salt, plus more for sprinkling 1/4 teaspoon freshly ground black pepper, plus more for sprinkling Zest of 1 lemon All-purpose flour One 1-pound ball purchased pizza dough All-purpose flour, for dusting 1 large egg white, beaten Extra-virgin olive oil, for drizzling Serving suggestion: warmed tomato-basil sauce Instructions: Position a rack in the center of the oven and preheat to 400 degrees F. Lightly sprinkle a heavy nonstick baking sheet with cornmeal. Set aside. In the bowl of the food processor, add the artichoke hearts, Pecorino Romano, ricotta, fontina, sun-dried tomatoes, lemon juice, salt, pepper and lemon zest. Pulse until combined and chunky. Using a knife, cut the pizza dough into quarters. On a lightly floured surface, roll out the dough into four 6-inch circles, each about 1/4-inch thick. Using a pastry brush, brush the dough with the egg white. Place a quarter of the filling on one side of each circle of dough. Fold the dough over the filling, forming a half circle. Pinch the edges of dough firmly together and crimp to seal. Place the prepared individual calzone on the prepared baking sheet. Drizzle the calzones with extra-virgin olive oil. Sprinkle lightly with salt and pepper. Using a sharp knife, cut a slit on the top of each calzone. Bake until golden brown and the filling is bubbling, 30 to 35 minutes. Serve alongside warmed tomato-basil sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 68022,"Smoky-Spicy Bass 1 tablespoon smoked sweet paprika, a palmful 1 1/2 teaspoons granulated onion, half a palmful 1 1/2 teaspoons granulated garlic, half a palmful 1 teaspoon coriander, half a palmful 1 teaspoon dried mustard 1/4 teaspoon cayenne pepper 4 fillets black bass, skin-on Salt and freshly ground black pepper 2 tablespoons vegetable oil Lemon wedges, for garnish Chopped parsley leaves or chives, for garnish Instructions: Preheat the oven to 250 degrees F. Heat a cast iron skillet over medium-high to high heat. Put a platter in the oven to warm. Combine all the spices in a small bowl. Score the skin of the fish with several shallow hash marks using a very sharp knife. Season the fish on both sides with lots of salt and pepper, to taste, and rub both sides with spices. Add the oil to the hot pan and cook the fish in 2 batches, until firm, about 4 minutes on each side. Transfer the fillets to the warm platter. Serve with lemon wedges and garnish with parsley or chives. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 68023,"Cheesy Corn Dip 1 tablespoon canola oil 5 ears fresh sweet corn, shucked
8 ounces cream cheese, at room temperature 1/2 cup sour cream
1/4 cup mayonnaise
1 cup crumbled feta cheese 1 jalape?o, seeded and finely chopped
1 scallion, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder, plus more for garnish
1/2 cup cilantro leaves, finely chopped, plus whole leaves for garnish
Kosher salt and freshly ground black pepper Blue corn tortilla chips, for serving
Instructions: Heat the oil in a large cast-iron skillet over medium-high heat. Add the corn and cook, turning occasionally, until bright yellow all over and charred in spots. Alternatively, you can cook the corn on the grill. When the corn is cool enough to handle, cut the kernels off the cobs and let them cool completely. Meanwhile, combine the cream cheese with the sour cream, mayonnaise, 3/4 cup of the feta, the jalape?o, scallion, cumin, the 1/2 teaspoon chili powder and chopped cilantro in a large bowl. Fold the corn kernels into the dip. Season with salt and pepper. Garnish with the remaining feta, cilantro leaves and chili powder. Serve with blue corn tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 68024,"Oven Roasted Mushrooms Vegetable or olive oil 1 pound cultivated mushrooms, trimmed, halved or quartered 3 cloves garlic, peeled and crushed Salt and freshly ground black pepper Instructions: Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68025,"Glam Mac and Cheese 12 ounces fusilli Kosher salt
1/3 cup diced pancetta 1 small handful fresh thyme 3 scallions, thinly sliced 3 tablespoons unsalted butter 3 tablespoons all-purpose flour Pinch of ground nutmeg 1 teaspoon mustard powder 3/4 cup whole milk 1 1/4 cups heavy cream 7 ounces dolcelatte or Gorgonzola cheese, crumbled (about 1 cup) 4 ounces Parmesan cheese, grated (about 1 1/2 cups) Freshly ground pepper 1/4 cup breadcrumbs 1 handful chopped fresh parsley, for garnish Instructions: Preheat the oven to 400 degrees F. Cook the pasta in a large pan of boiling salted water. It needs to be cooked to just less than al dente, as the pasta will be cooked again in the oven. Reserve 1 cup cooking water, then drain the pasta, return it to the pan and set aside. Fry the pancetta in a medium skillet over medium heat until it just starts to brown and crisp up, then add the thyme and scallions and cook for an additional 3 minutes. Add the skillet's contents to the pasta. For the sauce, put the butter, flour, nutmeg and mustard powder in a small saucepan set over medium heat and cook, stirring, until the butter has melted. Mix the milk and cream together in a pitcher and add a little to the flour and butter in the saucepan, stirring well. Keep adding the milk mixture bit by bit, stirring well each time (be sure to get into the \corners\ of the pan, as flour often lurks there). Once the sauce has fully come together, turn up the heat and boil for a minute or two. The sauce will thicken considerably. Remove the pan from the heat.
Add two-thirds of both of the cheeses to the sauce while it is still hot and combine well. (It may be a bit lumpy, but that is fine.) Season to taste with salt and pepper and add to the pasta mix. If the cheese sauce thickens too much, add some of the pasta water. Stir everything together and spoon into 4 large ramekins or a shallow 3-quart casserole dish. Sprinkle the top with the rest of the cheese and the breadcrumbs and bake in the oven for about 20 minutes, or until the cheese starts to bubble and the topping goes brown. Sprinkle with chopped parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68026,"Chicken with Morels 1 - ounce dried morels, soaked for 30 minutes in 3 cups very hot water 6 boneless, skinless chicken breasts Kosher salt Freshly ground black pepper All-purpose flour, for dredging 1 ?4 cup clarified butter 1 ?3 cup chopped shallots (2 large) 1 tablespoon minced garlic (3 cloves) 1 cup Madeira wine 1 cup (8 ounces) creme fraiche 1 cup heavy cream 2 tablespoons freshly squeezed lemon juice Instructions: Preheat the oven to 375 degrees F. Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside. Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole. Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3?4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove. ","[Burgundy, Barolo, Rioja, Tempranillo]" 68027,"Cabbage Stuffed with Barley and Pomegranate Seeds 2 cups cooked Kasha 2 pomegranates (cleaned) Pinch ground cumin Pinch ground cardamom Pinch ground turmeric Fresh parsley, chopped 12 cabbage leaves Chicken stock (enough to cover cabbage) Garnish- lemon or lime Instructions: Combine all ingredients except cabbage. Blanch cabbage leaves for 1 minute and shock in an ice bath. Lay leaves on flat board on table. Place a spoonful in middle of each leaf. Roll loosely and set in pot. Cover with chicken stock and poach for 5 minutes. Serve with a squeeze of lemon or lime. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 68028,"Jalapeno-Mango Salsa 2 tablespoons vegetable oil 2 whole jalapeno chiles 2 tablespoons chopped fresh cilantro 2 mangoes, peeled, pitted and diced 1 lime, juiced 1/4 large red onion, minced Kosher salt and freshly ground pepper Instructions: Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 68029,"Spaghetti alla Ceci 1 pound spaghetti Salt 3 tablespoons extra-virgin olive oil, 3 turns of the pan 1/2 teaspoon crushed red pepper flakes 3 to 4 cloves garlic, finely chopped 1 (14-ounce) can, chick peas, drained 1/2 teaspoon dry thyme, eyeball it Pepper 1/2 cup dry white wine or chicken broth 1 (14-ounce) can, crushed tomatoes Handful flat-leaf parsley, chopped Grated Parmiginao-Reggiano, to pass at table Instructions: Boil water for pasta, salt it, and cook spaghetti to al dente. While spaghetti cooks, heat a large skillet over medium heat. Add extra-virgin olive oil, 3 turns of the pan, crushed red pepper flakes and garlic. Place chick peas in food processor and pulse grind them to a fine chop. Add chick peas to garlic and season them with thyme, salt and pepper then saute them for 3 to 4 minutes. Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning. Drain pasta and toss with sauce. Top with parsley and grated cheese. ","[Barolo, Barbaresco, Chianti Classico, Garnacha]" 68030,"White-Bean Hummus Dip 1/4 cup chopped green onions 2 tablespoons fresh lemon juice 2 tablespoons tahini (sesame-seed paste) 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon black pepper 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained 1 garlic clove, peeled Instructions: Combine all of the ingredients in a food processor, and process until the mixture is smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68031,"Kid's Candy Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda 2 sticks unsalted butter, at room temperature 1 cup packed light brown sugar 1/2 cup granulated sugar 1 teaspoon salt 1 tablespoon vanilla extract 1 large egg plus 1 egg yolk 1 cup Pretzel M&M'S 3 ounces bittersweet chocolate, chopped 1/2 cup toffee pieces 3/4 cup peanut butter chips Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour and baking soda in a bowl. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on low speed until incorporated, then increase to high speed and beat until light and fluffy. Add the salt, vanilla, whole egg and egg yolk to the mixer; beat until thoroughly combined. Add the Pretzel M&M'S and beat for a few seconds until slightly crushed. Gradually add the flour mixture, mixing on low speed until just combined. Mix in the bittersweet chocolate, toffee pieces and peanut butter chips. Roll heaping tablespoonfuls of dough into balls and place on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your fingers. Bake the cookies until the edges are golden brown and the centers are no longer wet, 11 to 13 minutes. Cool on the baking sheets for a few minutes, then transfer to a rack to cool completely. Photograph by Charles Masters ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 68032,"Chips and Fish 1 gallon safflower oil 4 large Russet potatoes Kosher salt 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper Dash Old Bay Seasoning 1 bottle brown beer, cold 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips Cornstarch, for dredging Instructions: Heat oven to 200 degrees F. Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees. Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time. Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature. Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven. Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 68033,"Chocolate Macadamia Nuts 3 1/2 cups whole macadamia nuts 3/4 cup corn syrup 21 ounces bittersweet chocolate, tempered 1 3/4 cups powdered sugar, optional 1 3/4 cups unsweetened Dutch-process cocoa powder, optional Instructions: Preheat the oven to 350 degrees F. Place the nuts in a large mixing bowl. Add the corn syrup and stir until evenly coated. Place the nuts on a baking sheet and roast in the oven for 15 to 20 minutes. Remove from the oven. Using a wooden spoon, transfer the nuts onto a parchment paper-covered baking sheet pan. Do not touch them, as they are extremely hot. Let them cool at room temperature, or if possible, place them in the freezer because the cold nuts will help the chocolate to temper. When completely cooled, break apart any nut clusters that may have formed. Place the cooled nuts in the coating pan or in a large mixing bowl. Slowly add one third of the bittersweet chocolate, one ladleful at a time. If you are using the mixing bowl, fold the nuts until they are thoroughly coated and the chocolate has set. If you do not fold immediately, the chocolate will set and the nuts will stick together. Add another third of the chocolate and fold thoroughly until set. Add the remaining third and fold thoroughly being sure all the nuts are well coated. Separate any clusters of nuts that may have formed. If you serve the nuts as they are, let the chocolate set completely. If you decide to move on to the next step, do not wait for the chocolate to set completely. Add the powdered sugar or cocoa powder and stir until all of the nuts are well coated. If you'd like to coat half of the nuts in powdered sugar and the other half in cocoa powder, start with the powdered sugar. Before serving, place the nuts in a sieve to remove any excess sugar or cocoa powder. The nuts will keep at room temperature in an airtight container for up to 2 weeks. 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. ","[Syrah, Pinot Noir, Cabernet Sauvignon, Merlot]" 68034,"Human-Friendly Dog Cookies 2 cups whole-wheat flour, plus more for rolling 1/2 cup cornmeal 1/2 cup wheat germ 1 teaspoon ground cinnamon 3 large eggs 1/4 cup carob chips 1/4 cup honey 2 to 3 tablespoons water, as needed Instructions: Heat the oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking sheets. Put the flour, cornmeal, wheat germ, and cinnamon into a large bowl and whisk to combine. Add the eggs, carob chips, honey, and 1 tablespoon water. Use your hands to mix the ingredients together and form a smooth dough. If it feels too dry, add more water. Wrap the dough in plastic wrap and let it rest 10 minutes. (Can be made ahead and refrigerated, just let it warm up a bit before rolling.) Dust your counter with some flour and roll the dough out until it is 1/4-inch thick using more flour as needed so it doesn't stick. Cut into shapes using a dog bone shaped cookie cutter, or use a knife to make the same shape. You can re-roll the scraps and cut out more cookies. Place on the prepared baking sheets and bake for 30 to 35 minutes or until the cookies are well browned. Remove them to a wire rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68035,"Spicy Clam and Corn Chowder 1 tablespoon EVOO 1/3 pound lean bacon, chopped 4 large ears corn on the cob, kernels cut off and cobs scraped 2 tablespoons seafood seasoning, such as Old Bay 2 tablespoons fresh thyme leaves, finely chopped 4 cloves garlic, chopped 3 to 4 small ribs celery with leafy tops, chopped 2 fresh bay leaves 2 jalapeno or Fresno chiles, chopped or thinly sliced 1 red onion, chopped 4 cups chicken stock 3 to 4 heirloom tomatoes, chopped 4 pounds littleneck clams, scrubbed 1 lager beer Sea salt and freshly ground pepper Hot sauce, for serving 3 English muffins, chopped into bite-size cubes 1/2 stick butter (4 tablespoons) 2 tablespoons hot sauce 2 tablespoons fresh flat-leaf parsley, finely chopped 1 teaspoon seafood seasoning, such as Old Bay Instructions: Preheat the oven to 350 degrees F. For the chowder: In a soup pot or a Dutch oven, heat the EVOO over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes. Add the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and tomatoes. Bring to a simmer, then turn off the heat. For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet. Toast in the oven until light golden. Melt the butter with the hot sauce. Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture. Return to the rack set over the baking sheet and bake until deeply golden. Let cool. To finish the chowder: Place the clams and beer in a large pot with a tight-fitting lid, and season with sea salt and pepper. Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes. Discard any unopened clams. Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top and garnish with the croutons. Serve with hot sauce. Cook's Notes: You can make the chowder base up to 5 days ahead. Cool and store in the refrigerator, then reheat over a medium flame. Buy the clams within 48 hours of serving and cook them just before you're ready to serve. You can store the croutons in an airtight container or in a foil pouch until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 68036,"Macaroni and Cheese 12 ounces elbow macaroni, cooked and drained 2 teaspoons paprika 2 cups white sauce, in sauce pan Salt and pepper 2 cups sharp cheddar cheese, shredded 2 tablespoons butter 1 tablespoon dijon mustard 1 cup plain bread crumbs Instructions: Preheat oven to 350 degrees. In a medium saucepan, stir in cheese until melted. Stir in mustard, paprika and season to taste. Mix in the cooked macaroni with the sauce. Pour mixture into a buttered casserole dish. Melt butter in a small skillet over medium heat. Stir in bread crumbs and toss to coat. Sprinkle bread crumbs on top of casserole. Bake for 30 minutes or until bubbly; ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 68037,"Borscht 1 bunch red beets, about 1 pound, tops trimmed, and scrubbed 1 small red onion, peeled and cut into eighths (about 4 ounces) 2 medium carrots, halved crosswise (about 5 ounces) 1 rib celery, halved crosswise 1 clove garlic, smashed and peeled 1 tablespoon olive oil 2 teaspoons kosher salt 1 sprig rosemary 3 cups chicken broth, homemade or low-sodium canned Freshly ground black pepper 1/2 cup light buttermilk 2 dashes Worcestershire sauce (less than 1/4 teaspoon) 1 1/2 tablespoons chopped fresh dill Instructions: Preheat oven to 450 degrees F. Put the vegetables and garlic on a large piece of heavy duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, season with 1/2 teaspoon salt add the rosemary. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 1/2 hours. When the beets are cool enough to handle, peel them?the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Put 1/2 of the vegetables in a food processor with 1/2 of the broth and puree. Transfer the puree to a saucepan. Repeat with the remaining vegetables and broth. Stir in remaining 1 1/2 teaspoons salt and season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes. Remove from the heat and stir in the buttermilk and Worcestershire. Ladle Borscht into bowls and garnish with dill. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Albari?o]" 68038,"Lamb Ragout 2 pounds lamb shoulder, cut into cubes (not stew meat) 2 tablespoons all-purpose flour 2 tablespoons olive oil 2 to 4 cloves garlic, minced 2 tablespoons tomato paste 2 cups chicken broth (or 1 1/2 cups water and 1/2 cup white wine) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly chopped thyme leaves 3 carrots, peeled, cut into 2-inch lengths Salt Cooked rice or noodles, for serving Instructions: Toss lamb with flour in a small bowl. Heat olive oil in a deep, wide skillet or Dutch oven set over high heat. Add lamb, spreading it out to cover the surface of the pan. Don't stir for about 5 minutes, so you can develop a rich brown color on the lamb. Add garlic, stir and cook about 5 minutes more, stirring if it appears the lamb or garlic may burn. Add tomato paste, chicken broth, salt, pepper, and thyme. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes. Remove cover and add carrots. Replace the cover ajar so that some of the steam can escape. Simmer 20 minutes more. Season with salt, if needed. Serve over cooked rice or noodles. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 68039,"Cookie Jar Brownies Cooking spray 24 square shortbread cookies (such as Lorna Doone) 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1 cup packed light brown sugar 1 large egg 1 teaspoon pure vanilla extract 1 cup assorted baking chips (such as chocolate, peanut butter and butterscotch) 1/2 cup M&M's 2 sticks unsalted butter 4 ounces semisweet chocolate, chopped 2 cups granulated sugar 4 large eggs 1 2/3 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt Instructions: Make the shortbread layer: Preheat the oven to 350?. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; lightly coat with cooking spray. Arrange the shortbread cookies in a single layer in the prepared pan. Make the cookie-dough layer: Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in the egg and vanilla until smooth. Reduce the speed to low and beat in the flour mixture until just combined. Stir in the baking chips and M&M's. Make the brownie layer: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally. Let cool slightly. Stir in the granulated sugar and eggs until smooth and glossy. Stir in the flour, cocoa powder and salt until no lumps remain. Spoon about half the brownie batter over the shortbread cookies and spread gently to cover. Flatten handfuls of the cookie dough mixture into small patties and lay on top of the brownie batter in a single layer. Spread the remaining brownie batter on top to cover. Bake until a toothpick inserted into the center of the brownies comes out clean, 55 to 60 minutes. Transfer to a rack and let cool 1 hour in the pan. Carefully remove from the pan using the foil overhang; transfer the brownies to the rack to cool completely. Cut into pieces. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 68040,"Chocolate Sugar Cookies 1 3/4 cups all-purpose flour, plus more for dusting 1/2 cup unsweetened cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 1 3/4 cups granulated sugar 1 large egg 1 teaspoon vanilla extract Cooking spray 2 cups confectioners' sugar 2 tablespoons meringue powder Coarse sugar, for decorating (optional) Instructions: Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla; beat until creamy, about 2 more minutes. Reduce the mixer speed to low; gradually add the flour mixture and beat until just incorporated, about 2 more minutes. Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour. Roll out the dough between floured sheets of parchment paper until about 1/4 inch thick. Chill 2 more hours. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Mist 2 baking sheets with cooking spray. Cut the dough into shapes; gather the scraps and reroll once to cut out more cookies. Arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies; sprinkle with coarse sugar. Let set 30 minutes. ","[Cabernet Sauvignon, Pinotage, Tempranillo, Garnacha]" 68041,"Caramelized Onions 48 pearl white onions 2 tablespoons butter 2 teaspoons sugar Balsamic vinegar Salt and freshly ground black pepper Instructions: Remove a small slice from both stem and root end of each pearl onion and peel them. An alternate way is to parboil them for 2 minutes, drain and plunge into ice water to stop the cooking process. Pop the skins off by pressing the onion at its root end. Set the onions in a saucepan wide enough to accommodate them in one layer and barely cover them with water. Boil over high heat for 10 minutes until partially cooked. Add the butter and sugar and continue to boil until the water has evaporated and the onions begin to sizzle. Reduce the heat to medium low and shake the saucepan and turn the onions in the butter and sugar to brown them. Continue to cook until the onions are glazed, brown and syrupy looking. Add a tablespoonful or more of balsamic vinegar and cook until evaporated. Season well with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68042,"Celebration Stuffing 2 tablespoons olive oil or vegetable oil, plus more for greasing the tray or dish 2 sticks celery, strings peeled away with a vegetable peeler, finely chopped 2 medium onions, finely chopped 1 leek, trimmed and finely chopped 1/2 pear, cored and finely chopped 2 tablespoons finely chopped fresh sage 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh rosemary 3 slices stale sandwich bread, cut into bite-sized cubes 1/2 cup vegetable stock 4 ounces pine nuts Flaky sea salt, to taste (optional; you may not need extra salt if your stock is already salty) Freshly ground black pepper, to taste Instructions: Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4). Oil a baking tray or baking dish. In a large saut pan, heat the oil over medium heat. Add the celery, onions, leek and pear and saut for about 12 minutes until softened and golden. Add the sage, parsley, rosemary and bread, then stir in the vegetable stock. Turn off the heat and mix in the pine nuts. Season with salt and pepper as desired. Scoop up 1 dessert spoonful (2 teaspoons) of stuffing at a time, then mold it into a ball using clean hands. Place onto the prepared baking tray. Keep going until you have 12 balls. Bake for about 30 minutes until crisp and golden on the outside but still soft on the inside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68043,"Cardamom Spiced Carrot Cake with White Chocolate Cream Cheese Icing Baking spray (recommended: Baker's Joy) 3/4 cup vegetable oil 1 1/2 cups white sugar 1/2 cup light brown sugar, packed 2 teaspoons vanilla extract 4 large eggs, at room temperature 3 cups grated carrots (about 6 to 8 carrots) 1/2 cup drained crushed pineapple 2 1/2 cups unbleached all-purpose flour, plus 1 tablespoon 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1 cup buttermilk, at room temperature 3/4 cups toasted pecans, chopped 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 packages (12 ounces) cream cheese, at room temperature 6 cups confectioners' sugar, sifted 2 teaspoons vanilla extract 4 ounces fine white chocolate, melted and cooled 2 tablespoons heavy cream 1 cup sliced almonds, toasted and coarsely chopped Instructions: For the cake: Preheat the oven to 350 degrees F. Grease 3 (8-inch) round cake pans and line the bottom of the pans with parchment paper. Spray the paper and pans with baking spray. Set the pans aside until ready to use. In the bowl of an electric mixer on medium speed, beat the oil and sugars together until combined. Mix in the vanilla and add the eggs, 1 at a time, mixing well after each addition. Add the carrots and pineapple and mix until combined. In a large bowl sift together the 2 1/2 cups flour, baking powder, baking soda, salt, cardamom and cinnamon. With the mixer speed on low, add the flour mixture to the carrot mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined. In a small bowl, toss the pecans with the remaining 1 tablespoon of flour. Fold the pecans into the batter. Pour the batter evenly into the prepared cake pans. Bake until a toothpick inserted in the center of the cakes comes out clean, about 35 to 45 minutes. Cool the cakes in the pans on wire racks for 15 minutes. Remove the cakes from the pans and cool completely on the racks. While the cakes are cooling, prepare the icing. In the bowl of an electric mixer on medium speed, beat the butter and cream cheese together until well combined. Reduce the speed to low and gradually add the confectioners' sugar. Mix until combined. Add the vanilla and white chocolate. Increase the speed to medium-high and beat until smooth, about 1 to 2 minutes. Set aside 1 cup of icing for decoration. Add the heavy cream and beat until combined. To frost the cake, arrange 1 cake layer on a cake plate. Spread the top with the cream cheese icing and top with a second and third cake layer, spreading the icing between each layer. Spread the icing on top and around the sides of the cake. Apply the almonds to the sides of the frosted cake. Fill a pastry bag, fitted with a star tip, with the reserved icing and pipe a border around the top of the cake. Cut the cake and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68044,"Spiced Applesauce Coffee Cake Butter flavored cooking spray 1 (16-ounce) box pound cake mix (recommended: Betty Crocker) 3/4 cup cinnamon applesauce 1/3 cup pasteurized packaged egg whites 1 teaspoon pumpkin pie spice 1/2 teaspoon almond extract 1/4 cup baking mix (recommended: Bisquick) 2 tablespoons brown sugar 3/4 cup chopped walnuts 1 (.74-ounce) packet spiced cider drink mix (recommended: Alpine) 1 tablespoon butter, melted Whipped topping flavored with vanilla extract, for serving Instructions: Lightly spray a 6-cup souffle dish with butter-flavored cooking spray and set aside. Make a foil ring 1/2-inch thick for souffle dish to sit on and place inside the bottom of a 5-quart slow cooker. In a large bowl, combine cake mix, applesauce, eggs, pumpkin pie spice, and almond extract. Using an electric mixer beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 1 minute on medium speed. Pour into souffle dish and set aside. In a medium bowl, stir together baking mix, brown sugar, walnuts, cider mix, and melted butter. Sprinkle over cake batter. Use a butter knife to cut through cake and topping several times to swirl. Place souffle dish on top of foil ring in slow cooker. Place 5 folded paper towels over slow cooker bowl and secure with lid. Cook on LOW setting for 4 to 6 hours or until tester comes out clean. Do not lift lid to check cake for the first 3 hours. Cool in souffle dish on wire rack for 15 to 20 minutes before removing and slicing. Serve with whipped topping. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 68045,"Shaker-Style Chicken Pot Pie 1 1/2 cups all-purpose flour 1/2 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter, cold, cut into 1/2-inch cubes (see Cook's Note)
4 ounces cream cheese, cold, cut into 1/2-inch cubes
2 to 4 tablespoons ice water
1 tablespoon olive oil 1/2 medium onion, sliced into 1/8-inch-thick half-moons
1 clove garlic, minced
1 medium potato, peeled and cut into 1/4-inch cubes (about 1 cup)
1/2 cup French green beans, cut into 1/2-inch pieces
1/2 red bell pepper, chopped into 1/4-inch pieces
1/2 large rotisserie chicken, meat picked and shredded into bit-size pieces (about 2 cups)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup heavy cream
1/2 cup whole milk
1/4 cup dry vermouth (see Cook's Note)
1/4 cup grated Parmesan (use the real deal!)
1/2 teaspoon chopped fresh thyme Zest of 1/2 lemon
Kosher salt and freshly ground black pepper 1 egg whisked with 1 tablespoon water, for egg wash
Instructions: For the crust: Whisk together the flour and salt in a large mixing bowl. Add the butter and cream cheese and toss to coat with the flour. Using a pastry blender, two knives or your fingertips, work the fat into the flour until the mixture looks like moist cornmeal. Sprinkle in the water, a tablespoon at a time, gently working the mixture into a shaggy dough that just comes together when pinched. Gather the dough into a ball, then divide it in half and form into two disks. Wrap each disk in plastic and refrigerate for at least 20 minutes. For the filling: Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and saut until translucent, about 4 minutes. Add the potatoes and continue to cook, stirring occasionally, until the potatoes have softened, about 10 minutes. Add the green beans and bell peppers; cook for another 2 minutes. Transfer to a large bowl with the chicken pieces and set aside. In a saucepan, melt the butter over medium heat and whisk in the flour. Continue whisking over low heat for 2 to 3 minutes (it's OK if the roux colors -- I like the nutty flavor), and then add the cream, milk and vermouth. Continue stirring over medium heat until the mixture thickens, about 15 minutes. Remove from the heat and stir in the Parmesan, thyme and lemon zest. Season with salt and pepper, then pour the roux over the chicken-vegetable mixture. Stir to combine. Cover with plastic wrap and refrigerate until cool. Roll out one of the disks of dough into a rough 12-inch round. Line a 9-inch pie plate with the dough so that it overhangs the edge by about 1/2 inch. Dock the dough in the pie pan by pricking the bottom with the tines of a fork. Add the filling to the lined pie plate. Roll out the second disk of dough into a 10-inch round and top the pie. Crimp the edges to seal. Cut slits in the top of the pie to vent. Place in the freezer until the crust feels frozen, 10 to 15 minutes. (At this point, the pie can be wrapped in plastic and then foil and frozen for up to a month. See Cook's Note for baking instructions.) Preheat the oven to 375 degrees F. Brush the pot pie with egg wash, place on a baking sheet and transfer to the oven. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68046,"Haricots Verts en Salade Green Bean Salad 1 pound green beans 2 teaspoons burnet 1 tablespoon chives 1 tablespoon chervil 1 tablespoon tarragon 2 tablespoons parsley 1/2 cup oil 2 tablespoons wine vinegar 1/8 teaspoon fresh black pepper Instructions: Slice the beans in two lengthwise if you wish and boil them in salted water. As soon as they are just tender, drain them and then dry them in a clean dish towel. Arrange them on their serving dish.
Chop all the herbs together very fine and arrange them in a band around the beans. Whisk together the oil, vinegar and pepper in a bowl and serve alongside the beans; the dressing is put on the beans at the moment of serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68047,"Stretch Philly One 7-inch hoagie roll 1 ounce sliced mushrooms
1 ounce sliced yellow onion
1 ounce sliced green bell pepper
3 ounces thinly sliced pastrami
3 ounces thinly sliced rib eye
Kosher salt and ground pepper 2 ounces cheese sauce, such as Cheez Whiz
Instructions: Place roll on a hot flat top or griddle and lightly toast each side for 30 seconds. Grill mushrooms, onions and peppers on flat top for 1 minute. Place pastrami and rib eye on flat top and start to chop meat and mix together. Remove roll to a basket or serving plate. Season meat and vegetables lightly with salt and pepper. Fold grilled vegetables into chopped meat and continue chopping until all veggies and meat are chopped and well mixed and rib eye is mostly browned, an additional minute. Remove Philly from flat top with metal spatulas and place into toasted roll. Top with cheese sauce with and serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 68048,"Egg-in-a-Heart 1 slice sourdough, potato or wheat bread 1 to 2 tablespoons unsalted butter 1 large egg Kosher salt and freshly ground black pepper Pinch paprika, optional Instructions: Cut a heart from the center of the bread with a heart-shaped cookie cutter, reserving the cut-out heart. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the cut-out heart in the skillet and toast lightly, about 1 minute. Crack the egg into the hole, season with salt and pepper and cook until golden brown, about 2 minutes. Add the remaining butter as needed to brown and crisp the toast. Flip the egg and cut-out heart, then season with salt and pepper. Cook another 2 minutes for a runny yolk or slightly longer for a set egg. Transfer the egg-in-a-heart to a plate and sprinkle with paprika, if desired. Serve and use the toasted cut-out heart for dipping into the yolk. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 68049,"Serving Spoon Breakfast Vegetable oil, for frying Four 10- to 12-ounce pieces red snapper, rinsed, patted dry 1/2 cup all-purpose flour 2 tablespoons seasoned salt 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder 2 eggs, beaten 1/3 cup breadcrumbs 1/4 cup chopped onions 1/4 cup chopped bell peppers 2 tablespoons seasoned salt 1 tablespoon garlic powder 1 tablespoon freshly ground black pepper 2 eggs Two 12-ounce cans salmon, deboned and juice drained Vegetable oil, for frying 2 tablespoons unsalted butter 8 eggs, beaten Instructions: For the snapper: Heat 1/4 inch oil in a heavy-bottomed skillet over medium-high heat until hot. Whisk together the flour, salt, garlic powder and black pepper. Dip the fish evenly in the eggs, and then in the flour mixture. Fry until golden brown, then flip and finish cooking on the other side. Do not over-cook. Set aside and keep warm. For the salmon croquettes: Mix together the breadcrumbs, onions, bell peppers, salt, garlic powder, black pepper, eggs and salmon in a bowl. Form into nicely round patties (proceed AS IF you were making a hamburger patty). Pour enough oil into a heavy-bottomed skillet to just cover the bottom and heat over medium heat until hot. Fry the croquettes for about 4 minutes per side. For the eggs: Melt the butter in a skillet. Pour in the eggs and scramble to desired consistency. Serve the eggs with the snapper and salmon croquettes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 68050,"Churros with Chocolate 1 cup water 1 1/2 tablespoons sugar, plus more for dredging Pinch kosher salt 1 cup self-rising flour 2 eggs, plus 1 egg yolk Peanut oil, for frying 6 ounces specialty flavored chocolate, chopped Instructions: Special equipment: Piping bag fitted with a large star decorating tip Make the dough by heating water, sugar and salt in saucepan over medium heat until hot. Add the flour all at once and stir vigorously for 1 minute on the heat to dry the mixture out. Remove from heat and transfer the dough to a stand mixer bowl; mix on low speed until there is no longer steam escaping from the dough. With the mixer running on medium, add the eggs, 1 at a time, incorporating completely until a shiny, smooth texture forms before adding the next egg, and then the egg yolk. Scrape down the mixer bowl with a rubber spatula between each addition. Transfer the dough to the piping bag. Pour oil into a large heavy bottomed pot to a depth of 4 inches; heat over medium-high heat to 375 degrees F. To fry the churros, carefully squeeze the dough from the piping bag directly over the oil in 3 to 4-inch lengths, cutting the dough at the tip with a butter knife and gently dropping them into the oil. Turn frequently with a Chinese strainer or tongs until golden brown, about 3 minutes. Work in batches to prevent overcrowding the pan and allowing the oil to reheat to 375 degrees F between each batch. Drain the churros on a paper towels and then toss in sugar to coat while still warm. Melt the chocolate in a glass bowl set over a pan of barely simmering water. Arrange the curros on a serving platter and serve the chocolate sauce alongside. Enjoy! Cook's Note: Self-rising flour makes the churros a bit lighter and fluffier, but all-purpose flour works just fine. Pick your favorite flavored chocolate; I love the flavor of orange and chocolate or even bacon chocolate with these churros! ","[Rioja, Tempranillo, Garnacha, Pinotage]

" 68051,"Snappy Gingers 2/3 cup unsalted butter, softened 1/2 cup sugar, plus sugar for dusting the cookies 1/4 cup packed brown sugar 1 egg yolk 2 tablespoons blackstrap molasses 1 cup all-purpose flour 1 tablespoon ground espresso 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon allspice 1/2 teaspoon baking soda 1/4 teaspoon salt Instructions: Special equipment: an electric mixer with paddle attachment Preheat the oven to 350 degrees F. Use an electric mixer to cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg yolk and molasses and mix well. In a separate bowl, combine the flour, espresso, ginger, cinnamon, cloves, allspice, baking soda, and salt. Mix the dry ingredients into the butter mixture. (The dough will be quite soft.) Roll the dough into tight 1-inch round logs, wrap snugly in parchment paper or plastic wrap, and chill until firm (see Cook's Note*). Unwrap the dough and slice into 1/4-inch rounds. Pour some sugar into a shallow dish. Press the top of each cookie into the sugar and then place cookies sugar side up on a parchment paper-lined sheet pan about 2 inches apart. Bake for 12 to 15 minutes. Do not over bake; the cookies will become \snappy\ once they have cooled completely. Transfer them to a wire cooling rack to cool for 5 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 68052,"Brown Butter Madeleines 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan 1 cup all-purpose flour, plus more for the pan 2/3 cup granulated sugar 1 teaspoon finely grated lemon zest 1/2 teaspoon freshly grated nutmeg Pinch of salt 2 large eggs Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Generously butter a 12-cup madeleine pan, making sure to get into all the grooves. Dust with flour and tap out the excess. Melt the butter in a small skillet over medium heat, swirling the skillet occasionally, until brown flecks appear and the butter smells nutty, 3 to 5 minutes. Set aside to cool. Combine the flour, granulated sugar, lemon zest, nutmeg and salt in a large bowl. Add the eggs and whisk to moisten (they will not fully blend with the flour), then whisk in the cooled brown butter until smooth and shiny. Spoon 1 tablespoon of batter into each cup of the prepared pan. Bake until the edges are golden brown and the cookies gently spring back when pressed, 12 to 14 minutes. Immediately loosen the edges with a small offset spatula or butter knife and unmold; transfer to a rack to cool completely. Run the pan under cool water, wipe clean and generously butter and flour again. Repeat with the remaining batter. Dust the madeleines with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 68053,"Chicken Teriyaki with Ginger Rice 1/2 cup reduced sodium soy sauce 1/4 cup brown sugar 1 tablespoon chopped garlic 1 (1-inch) piece peeled, fresh ginger, divided use, 1/2 grated the other half thinly sliced 2 pounds skin-on boneless chicken thighs 1 tablespoon canola oil 2 cups conventional white rice 1 teaspoon salt 3 1/2 cups water 2 bunches scallions, ends removed Instructions: In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight. Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.) In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover. Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes. While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe \Chicken Pot Stickers. Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe \Chicken Pot Stickers) Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 68054,"Chicken and Chorizo Packets 2 ounces dried chorizo, thinly sliced (about 1/2 cup) 1 Fresno cl or red jalapeno pepper, quartered (remove seeds for less heat) 4 scallions, cut into 3-inch pieces 1 cup fresh cilantro 3 cloves garlic, roughly chopped 1 tablespoon chopped fresh oregano 1 teaspoon cumin seeds Juice of 1 lime, plus wedges for serving Kosher salt 1 3/4 pounds skinless, boneless chicken thighs (about 6), halved 1 18-ounce tube prepared polenta, sliced into 12 rounds 2 red bell peppers, sliced 1/4 cup crumbled Cotija cheese Instructions: Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a bowl using a slotted spoon; set aside. Reserve the drippings; let cool slightly. Combine the cl, scallions, cilantro, garlic, oregano and cumin in a food processor. Add 2 tablespoons water, the reserved drippings, the lime juice and 1/4 teaspoon salt; pulse to make a coarse paste. Transfer the paste to a large bowl, add the chicken and toss to coat; cover and refrigerate at least 30 minutes or up to 4 hours. Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange 3 slices polenta on one sheet of parchment; top with one-quarter each of the bell peppers, chorizo and chicken. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets. Transfer to the oven and bake until the parchment puffs and the chicken is cooked through, about 30 minutes. Let rest 5 minutes. Carefully open the packets; sprinkle with the cheese and serve with lime wedges. ","[Cabernet Sauvignon, Tempranillo, Garnacha, Barbera]" 68055,"Cochinita Pibil 2 1/2 tablespoons annatto paste 1 cup fresh squeezed orange juice
1/2 cup fresh squeezed lemon juice
2 tablespoons salt
5 pounds pork meat (pork shoulder, cushion or spareribs)
1 pound frozen banana leaves, thawed
1 large red onion
1/2 cup white vinegar
Serving suggestions: refried black beans, white rice, corn tortillas, habanero peppers Instructions: Make a marinade by mixing the annatto paste, orange juice, lemon juice and 1 tablespoon salt in a large nonreactive bowl until well blended. Place the pork in the mixture. Line a Dutch oven or casserole with banana leaves, overlapping the leaves and covering the bottom and sides of the pan well. Place the marinated pork meat in the banana leaf-lined pan, then pour the remaining marinade over the meat and fold the banana leaves so that the meat is completely covered. For best results, marinate, refrigerated, overnight, or for at least 3 hours. Preheat the oven to 250 degrees F. Cover and seal the pan with aluminum foil, preferably heavy-duty. Bake until the meat is tender to the point of falling apart with a fork, 5 to 6 hours. Slice red onion in very thin julienne and place in a small bowl. Combine white vinegar, 1/2 cup water and remaining tablespoon salt in a small saucepan. Bring to a boil, then pour over red onions. Allow to steep for 1 hour, then serve or refrigerate for later. To serve as an entree, unwrap the banana leaves and serve right from the pan with refried black beans, white rice and corn tortillas. Don't forget the garnishes of pickled red onions and whole habanero peppers. ","[Chardonnay, Tempranillo, Garnacha, Barbera]

" 68056,"Chocolate Chip Pancakes 4 tablespoons (1/2 stick) unsalted butter 1 cup whole, 2 percent fat, or 1 percent fat milk 1 1/4 cups flour 1 tablespoon sugar 4 teaspoons baking powder 3/4 teaspoon salt 2 eggs 6 ounces semisweet chocolate chips, or less to taste Butter, for cooking Instructions: In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well. In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix. Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot. ","[Merlot, Cabernet Sauvignon, Zinfandel, Pinotage]" 68057,"Whole Roasted Fish with Orange, Cinnamon, and Sumac 1 (2-pound) sea bass, cleaned and gutted, fins trimmed
Kosher salt
5 tablespoons olive oil, plus more for brushing
2 oranges, sliced into 1/8-inch thick rounds
2 cloves garlic, minced 6 tablespoons orange juice
2 tablespoons dried sumac, plus more for sprinkling 1/2 teaspoon ground cinnamon Cooked saffron rice, for serving Instructions:

1. Preheat the oven to 400 degrees F. Rinse the fish under cold water and pat dry. Rub inside and out with 1 tablespoon salt. Lay the fish on an oiled baking dish.
2. Lay the orange slices over the fish and brush lightly with oil. In a small bowl, whisk together 5 tablespoons olive oil, the garlic, orange juice, sumac, and cinnamon. Pour half over the fish. Bake until the fish is opaque inside, 30 to 40 minutes, drizzling a tablespoon of the remaining marinade over the fish a few times during cooking.
3. Serve the fish on a large platter and pour the pan juices over the top. Sprinkle more sumac over the fish and the platter and serve with saffron rice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 68058,"Lamb Chops and Early Spring Salad and Mashed Garlic-Mint Peas-n-Potatoes 2 1/2 pounds (3 large) russet or Idaho potatoes, peeled and cubed Coarse salt 2 small racks of lamb, cut into chops Ground black pepper 3 or 4 cloves garlic, cracked from skin 1 cup flat-leaf parsley, 4 generous handfuls, divided 3/4 cup mint leaves, 3 generous handfuls, divided 1 bulb fennel, quartered, core removed and thinly sliced 6 radishes, thinly sliced 6 scallions, chopped 4 celery ribs from the heart with leafy greens, chopped 1 heart romaine, shredded 1 head radicchio, shredded 1/3 pound ricotta salata cheese, crumbled 1 teaspoon lemon zest 1 lemon, juiced (3 to 4 tablespoons) 1 heaping spoonful orange marmalade 1/3 cup extra-virgin olive oil 1 cup frozen green peas 1/4 to 1/3 cup hot milk 1/2 cup garlic and herb or black peppercorn flavored soft cheese (recommended: Boursin or Alouette brand) Instructions: Place potatoes in a pot, cover with water, bring to a boil and cook until tender in salted water, 15 minutes.
   Preheat broiler to high.
   Arrange the chops on a slotted broiler pan and season with salt and pepper on both sides. Finely chop garlic with a handful each of the parsley and mint, then reserve. Combine salad of fennel, coarsely chopped remaining mint and parsley leaves, radishes, scallions, celery, romaine, radichio and ricotta salata, in large bowl. Combine the lemon zest, lemon juice and marmalade. Whisk in the olive oil and pour dressing over salad. Toss and season with salt and pepper, to taste.
   When potatoes are just about ready, broil lamb chops 2 minutes on each side for rare, up to 4 minutes on each side for well doneness.
   Drain potatoes and transfer back to the hot pot to dry. Add peas, milk and soft cheese then mash to desired consistency. Add in reserved garlic and mint mixture and salt and pepper, to taste.
   Serve chops alongside piles of salad and potatoes. ","[Cabernet Sauvignon, Syrah, Pinot Noir, Barolo]" 68059,"Barbeque Shrimp Orleans 1 cup olive oil 2 cups diced onion 2 cups diced bell pepper 2 cups sliced mushrooms 4 tablespoons chopped fresh parsley leaves 2 teaspoons crushed garlic 4 teaspoons fresh basil leaves 4 teaspoons fresh thyme leaves 4 tablespoons paprika 2 teaspoons cayenne pepper 4 teaspoons freshly ground black pepper 24 to 32 jumbo shrimp 2 cups white wine 4 teaspoons lemon juice 2 teaspoons kosher salt 4 teaspoons sugar 2 scallions, chopped Instructions: Heat oil in a large heavy Dutch oven over medium heat. Add onion, bell pepper, mushrooms, parsley, garlic, basil, thyme, paprika, cayenne, black pepper, and shrimp. Cook until shrimp are cooked about halfway, and then add wine, lemon juice, salt, and sugar; cook until shrimp turn opaque and are cooked through. Add scallions, stir to combine, and serve immediately, over rice if desired. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 68060,"Butterscotch-White Chocolate Popcorn Brittle Nonstick cooking spray, for the parchment 1 bag cooked microwave popcorn or 8 cups bagged sea salt popcorn
   1 1/4 cups butterscotch chips
   1 teaspoon coconut oil
   1/2 cup white chocolate chips
   1/2 cup crushed salted dry-roasted peanuts
   Instructions: Line a baking sheet with parchment paper and spray with nonstick cooking spray. Place the popcorn in a large bowl. Using a double boiler, heat the butterscotch chips until melted, whisking frequently. Whisk in the coconut oil. While warm, pour over the popcorn and stir until coated in the butterscotch mixture. Immediately turn out onto the prepared baking sheet. Press down into an even layer. Melt the white chocolate chips using the same method as the butterscotch chips, or microwave them until melted. Drizzle the chocolate over the popcorn with a spoon, then sprinkle the crushed peanuts all over. Let the chocolate harden, then break up the brittle before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 68061,"Chicken Stew a la Bouillabaisse 1/4 cup olive oil 1 onion, finely chopped 1 can (14 1/2 ounces) plum tomatoes, chopped, juices reserved 2 cups chicken broth 1/4 cup dry white wine 2 peeled whole garlic cloves Bouquet garni including: 1 teaspoon dried thyme; 1/2 teaspoon dried fennel seeds; 1/4-inch strip of fresh orange peel, 1 bay leaf 1/2 teaspoon saffron threads dissolved in a bit of water Salt and freshly ground black pepper 4 medium boiling potatoes, peeled and cut into 1/2-inch dice 6 carrots, peeled and cut into 1/2-inch rounds 8 chicken thighs, skin removed, fat and bones removed cut into 3/4 inch dice Instructions: Heat the olive oil in a large casserole. Saute the onions in the olive oil for about 5 minutes or until softened. Add tomatoes, broth, wine, garlic, bouquet garni and saffron. Bring to a simmer. Add potatoes, carrots and chicken, season to taste with salt and pepper. Bring the soup back to a simmer, cover the pan and simmer gently just until the chicken and vegetables are cooked through, about 45 minutes. While this is cooking through, make the rouille which accompanies it. Note that potatoes freeze badly. If you are making this in a double batch in advance and want to freeze it, make it without the potatoes and simmer broth for 40 minutes only or until carrots are tender and chicken is done. If you are serving half the recipe that night, cook some potatoes separately and add them to the soup later. Freeze leftovers and on day of reheating it, cook potatoes separately and add to a broth after it is reheated. ","[Rhone Blends, Pinot Grigio, Vermentino, Albari?o]" 68062,"Pancetta, Pear and Parmesan Scones 1 tablespoon extra-virgin olive oil 1/4 pound pancetta or bacon 2 tablespoons unsalted butter, plus 6 tablespoons cold cut into cubes 1 pear, cut into small cubes 2 cups all purpose flour 1 tablespoon baking powder Pinch kosher salt Pinch sugar 1/2 teaspoon freshly ground black pepper 1 teaspoon finely chopped rosemary leaves 1 cup heavy cream, plus more for brushing 1/2 cup finely grated Parmesan, plus extra for garnish Instructions: Coat a small skillet with olive oil and cook the pancetta over medium heat until it is crisp. Drain on paper towels; break it up into pieces when it is cool. Wipe out the skillet and heat 2 tablespoons butter over medium heat until it starts to brown; be careful not to let it burn. Add the pear cubes and cook them until they are soft but still holding their shape, about 5 to 7 minutes. Set aside on a plate to cool. Heat oven to 450 degrees F. Sift into a bowl the flour, baking powder, salt, and sugar. Add the remaining butter and cut it in with a pastry blender or your hands until it resembles coarse bread crumbs. Stir in the pepper, rosemary, and pancetta. Add the cream; mix just until the dough has come together. With floured hands, gather the dough into a ball and place it onto a floured surface. Divide the dough into 8 pieces and form them into balls. Place them onto a parchment paper lined baking sheet. Press a well into the center of each with your thumb, place 1 teaspoon of the cooled cooked pears into the well, and pinch the scones closed. Sprinkle the tops with the cheese. Bake the scones for 12 to 14 minutes, or until the tops are golden brown. Remove from the baking sheet and cool on a wire rack. Sprinkle with some more parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 68063,"Butternut Squash Frittata 4 cups cubed butternut squash (about 1 pound) Kosher salt and freshly ground pepper 7 large eggs 5 tablespoons extra-virgin olive oil 1 4-ounce link fully cooked (not dried) chorizo or andouille sausage, diced 1 red or yellow bell pepper, chopped 2 cloves garlic, chopped 2 bunches scallions, chopped 1 5-ounce package baby arugula (about 8 cups) Juice of 1/2 lemon Instructions: Position a rack in the upper third of the oven; preheat to 400 degrees F. Put the squash in a large microwave-safe bowl with 1/4 cup water; season with salt and pepper. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, 8 minutes. Drain and pat dry. Whisk the eggs and 1/4 cup water in another large bowl until frothy. Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the chorizo and cook, stirring, until it just starts browning, 3 minutes. Add the squash, bell pepper and garlic. Cook, stirring occasionally, until the pepper is tender and the squash starts browning, 5 minutes. Stir in the scallions and cook 1 minute. Transfer to the bowl with the eggs using a slotted spoon; stir. Wipe out the skillet. Coat the bottom with 2 tablespoons olive oil and heat over medium heat. Add the egg mixture and spread in an even layer. Cook until the edges are golden, 5 minutes. Transfer the skillet to the oven and bake until just set in the center, 12 to 15 minutes. Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice; season with salt and pepper. Loosen the edge of the frittata and unmold onto a plate; cut into wedges. Serve with the salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 68064,"Baby Spinach Salad with Stilton \Caesar\ Dressing 1/2 cup anchovies 1/2 cup capers 1/2 tablespoon dry mustard 1/2 tablespoon Dijon mustard 1/2 tablespoon chopped garlic and shallots 1/2 tablespoon hot sauce 1/2 tablespoon Worchestershire sauce 1/4 cup grated Parmigiano-Reggiano cheese 1/2 cup crumbled Stilton cheese 4 egg yolks* 1/2 cup balsamic vinegar 1/4 cup white wine vinegar 1 tablespoon lemon juice 1/2 cup grated Parmigiano-Reggiano (for tuiles) 1/2 cup Stilton \Caesar\ Dressing (recipe above) 1 pound baby spinach 1/2 cup crumbled Stilton blue cheese Instructions: Combine the first 9 ingredients in the food processor until well mixed. Separately combine the egg yolks, vinegar, and lemon juice. Add to mixture in food processor. While processing slowly add oils until incorporated. Season with salt and pepper, to taste. For the Salad: To make the tuiles, sprinkle the grated Parmigiano-Reggiano on a non-stick pan in a ring mold and cook it slowly on top of the stove or on a non-stick pan in a preheated low oven about 280 degrees until dry. Lightly toss the baby spinach in a bowl with the dressing. Stack the spinach salad on individual plates, laying a tuile halfway up and on top of the salad. Place the crumbled Stilton around the spinach. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68065,"Rice Salad with Squashes 5 to 6 assorted small squashes (such as zucchini, yellow summer squashes, or patty pans) 1/2 cup olive oil 1 to 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 yellow onion, diced 2 cloves garlic, peeled and crushed 2 teaspoons ground cumin 2 cups cooked rice, (aromatic is best) 2 tablespoons white or cider vinegar 1 bunch parsley, leaves only, washed, dried and coarsely chopped Lettuce leaves, for serving (optional) Instructions: Trim the squashes and cut them into 1/4 inch dice. In a heavy skillet, heat 2 tablespoons of the olive oil and add 1/3 of the diced squashes and some salt and pepper. Saute briefly over high heat, stirring often until lightly browned and slightly softened. Transfer to a bowl to cool and cook the remaining 2 batches in the same way, seasoning each batch. Cook the diced onion in the remaining olive oil in the same skillet over medium heat for 3 to 5 minutes. Stir in garlic and cook for 20 seconds more. Add the cumin, reduce heat to low, and cook, stirring, for about 2 minutes. Add to the squashes in the bowl. Add cooked rice, vinegar and chopped parsley, and adjust the seasonings. Serve immediately on lettuce lined plates, if desired, or refrigerate for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 68066,"Ground Flag Salsa 4 tomatoes, seeded and diced 1 serrano cl, seeded and diced 1 onion, diced Zest and juice of 1 lime 1 handful fresh cilantro, chopped A touch olive oil Salt and freshly ground black pepper Instructions: In a bowl, mix the tomatoes, cl, onions, lime zest and juice, cilantro and olive oil. Season with salt and pepper. Put everything through a meat grinder, or a blender, and grind it up. Keep in the refrigerator until ready to serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 68067,"Smoky Cauliflower Bites Oil, for frying 2 heads cauliflower, cut into florets
   1/2 cup smoked beer
   2 tablespoons kosher salt, plus more to taste
   2 tablespoons liquid smoke
   Freshly ground black pepper
   1/4 cup instant flour, such as Wondra 1/4 cup cornstarch 1 bunch green onions, thinly sliced
   BBQ Dipping Sauce, recipe follows 1/2 cup barbecue sauce 1/4 cup ketchup
   1 teaspoon chipotle powder
   1/2 teaspoon cocoa powder
   Instructions: Preheat oil in a deep-fryer to 360 degrees F. Add cauliflower, smoked beer, salt and liquid smoke to a pressure cooker. Cook under normal pressure for 6 minutes, then release pressure according to manufacturer's instructions and remove lid. Strain cauliflower and place in a large bowl. Season with salt and pepper. Add instant flour and cornstarch to a small bowl. Mix to combine. Sprinkle over cauliflower, tossing to coat all the florets. Deep-fry until golden brown and crispy, about 4 minutes. Sprinkle with green onions and serve with BBQ Dipping Sauce on the side. Mix together barbecue sauce, ketchup, chipotle powder and cocoa powder in a small bowl. Stir to combine. ","[Chardonnay, Riesling, Garnacha, Tempranillo]" 68068,"Hot Stuffed Grape Leaves with Lamb 1 jar preserved grape leaves, drained 1/2 cup long-grain rice 1/4 cup plus 2 tablespoons olive oil 1 onion, finely chopped 3 cloves garlic, minced 1/2 pound lean ground lamb 1 teaspoon dried oregano Salt and freshly ground black pepper 4 ounces feta cheese, crumbled finely or grated 3 tablespoons finely chopped parsley 2 tablespoons finely chopped mint 1 teaspoon sugar Juice of 1 lemon 1 lemon sliced, for garnish Mint leaves, for garnish Instructions: Carefully separate the grape leaves, place in a large bowl and pour boiling water over them to cover. Let the leaves soak for 20 minutes, then drain and rinse to remove excess salt. Drain the leaves, snip off the stems (reserving stems), and lay the leaves on a towel to dry. In a saucepan, bring 2 cups of salted water to a boil, and stir in the rice. Cover, reduce the heat to low and cook rice until water is absorbed, about 17 to 20 minutes. Meanwhile, heat 2 tablespoons olive oil in a skillet, add the onion and saute until soft, about 3 to 5 minutes. Add the garlic and saute one more minute, until aromas are released. Add the lamb and cook until the meat is well browned, breaking it apart with a fork while cooking, about 15 minutes. Add the oregano, and salt and pepper to taste. Stir in the feta and remove from the heat. Stir in the rice, parsley and mint. Place one leaf on a flat surface, vein side up, shiny side down. Place a rounded teaspoon of filling in the center of the leaf, near the stem edge. Fold the stem end over the filling, then fold both sides toward the middle, and form into a roll. Squeeze lightly in the palm of your hand to secure the roll. Repeat process with remaining leaves and filling. Line the bottom of a 3quart heavy saucepan with reserved stems, trimmings and any leftover or torn grape leaves, and arrange bundles seam sides down, packing them close together in layers. Combine the remaining 1/4 cup olive oil with 3/4 cup water, the sugar, and lemon juice, and pour over the stuffed grape leaves. Place a small, heatproof plate on top of the stuffed leaves, cover the pan and simmer over low heat for about 45 minutes to 1 hour, or until leaves are tender and most of the liquid is absorbed. Serve warm, garnished with lemon slices and mint leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 68069,"Sauteed Asparagus and Snap Peas 1 pound asparagus 3/4-pound sugar snap peas 2 tablespoons good olive oil Kosher salt Freshly ground black pepper Red pepper flakes, optional Sea salt, for serving Instructions: Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable. Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 68070,"Cranberry Tangerine and Candied Ginger Tart with Cardamom Crumbles 1 1/2 cups unbleached all-purpose flour 2 teaspoons granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 4 ounces unsalted butter, very cold and cut into 1-inch cubes
6 tablespoons heavy cream Butter, for greasing 1 3/4 cups granulated sugar 2 tablespoons tangerine zest 1 1/4 cups unbleached all-purpose flour 1 teaspoon ground cardamom 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 3/4 teaspoon kosher salt 6 ounces unsalted butter, chilled and cut into 1/2-inch pieces 3/4 cup granulated sugar Zest of 2 tangerines 6 cups fresh cranberries, washed and dried
1/2 cup candied ginger, cut into small pieces 1/3 cup dark brown sugar, packed Instructions: Preheat the oven to 375 degrees F.
For the tart dough: Combine the flour, sugar, cinnamon and salt in a medium bowl. Add the cold butter and toss to coat. Pinch the butter and flour together until the butter is flaky. Start to rub in between your fingers until it looks like coarse cornmeal.
In the center of the bowl pour the cream. Using a rubber spatula, turn the flour over in the bowl repeating until the cream is absorbed. With your fingers press the dough to form a compact disc. Remove the dough. Cover the bowl with plastic wrap and chill, about 1 hour.
Working quickly, roll the dough into a 13-inch circle and carefully place it into a greased 10-inch tart pan. Gently fold the excess dough against the sides creating a reinforced crust. Press down the dough, trimming if there is extra that extends beyond the pan. Chill for an additional 30 minutes.
Place kitchen parchment paper over the chilled dough, fill with weights, beans or raw rice are prefect. Bake, 15 to 18 minutes. Reduce the oven temperate to 350 degrees F. Carefully remove the parchment and continue baking until the tart shell is golden brown and fully baked, 10 to 12 minutes. Set aside and allow to completely cool.
For the cardamom crumbles: Begin the cardamom crumbles in a bowl of a stand mixer with a paddle attachment, with the sugar and tangerine zest. In the palms of your hands, rub together the sugar and zest to release the tangerine oils. Add the flour, cardamom, cinnamon, ginger and salt and mix at medium speed until small clumps of dough form. Dump onto a sheet pan. Chill until needed. This can be made up to 2 days ahead.
For the cranberry tart: In the palms of your hands, rub together the sugar and zest in a large bowl. Add the cranberries, candied ginger and brown sugar and toss well. Fill the baked tart shell with the cranberries, top with the cardamom crumbles and bake until golden brown and the cranberries begin to bubble up through the crumble, 45 to 50 minutes.
Remove the tart from the oven and allow to cool to room temperature. I prefer waiting an hour or longer before cutting the tart. This gives the very juicy cranberries time to cool, allowing the tart to set up. I've even let it sit all night on the counter. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 68071,"Grilled Sweet and Tangy Pork Chops Four 1 1/2-inch thick center cut bone in pork chops Neely's Seasoning Salt, recipe follows Sweet and Tangy Glaze, recipe follows 2 tablespoons kosher salt 1 tablespoon onion powder 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder 1/4 teaspoon celery seed 1/4 teaspoon cayenne pepper 1/4 teaspoon smoked paprika 1/4 cup apple cider vinegar 1/4 cup tablespoon real maple syrup 2 tablespoons ketchup 2 tablespoons Dijon mustard 1 dash Worcestershire sauce 1 dash hot pepper sauce (recommended: Tabasco) Kosher salt and freshly ground black pepper Instructions: Preheat the grill to medium-high heat. Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops. Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving. Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for another use. You can store the remaining Seasoning Salt in an airtight container for up to 6 months. In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 68072,"Coconut Cake 1/4 pound (1 stick) unsalted butter, at room temperature, plus more for the cake pans 2 cups all-purpose flour, plus more for the cake pans 1 tablespoon baking powder 1 teaspoon fine sea salt 1 1/4 cups granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 3/4 cup whole milk 1/2 pound (2 sticks) unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1 pound confectioners' sugar, sifted 7 tablespoons heavy cream Two 14-ounce bags sweetened coconut Instructions: For the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans; set aside. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until pale yellow, about 3 minutes. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla. Add the flour mixture in 3 equal additions, alternating with half of the milk, beating only until the batter is smooth after each addition.
Spoon the batter into the prepared cake pans. Bake until a wooden pick inserted in the center of the layers comes out clean and the sides of the layers start to pull away from edges of the pans, about 25 minutes. Let the layers cool in the pans for 10 minutes. Remove from the pans and place layers on a rack, rounded side down, to cool completely.
Meanwhile, make the frosting and filling: Beat the butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until smooth. Beat in the confectioners' sugar a little at a time, letting each addition blend into the butter before adding more and stopping frequently to scrape down the sides of the bowl with a rubber spatula. The mixture should look a little dry at this point. Add 3 tablespoons of the heavy cream a little at a time, beating on high speed until smooth and creamy. Set the frosting aside.
Place one bag of the coconut and the remaining 4 tablespoons of heavy cream in the bowl of a food processor fitted with the blade attachment. Let sit and soak for 10 minutes. Stir in 1 cup of the frosting, leaving the remainder for icing the cake. Pulse to combine and chop the coconut. Set the filling aside.
To assemble, place one cake layer on a cardboard round. Using a small offset spatula, evenly cover the top of the first layer with the reserved chopped coconut filling. Place the other cake layer, rounded side down, on top of the filling. With the offset spatula, spread the top and sides of the cake with the frosting. Sprinkle with the remaining bag of coconut and press so that it sticks to the sides. Serve the cake immediately, or store it in an airtight container in the refrigerator for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68073,"Golden Split Pea Soup with Ham 2 medium yellow onions, peeled and coarsely chopped 2 tablespoons bacon drippings, butter, or margarine 1 ham hock 1 pound yellow split peas, washed and sorted 3 quarts water 1/8 teaspoon rosemary 1 tablespoon salt 1/4 teaspoon pepper Instructions: Stir-fry onions in drippings 5 to 8 minutes in a large saucepan over moderate heat until pale golden. Add ham and stir-fry 5 minutes. Add remaining ingredients, cover, and simmer 1 hour, stirring occasionally. Serve steaming hot with buttery chunks of garlic bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 68074,"Pineapple Cake 1 small pineapple Cooking spray 1 15- to 16-ounce box yellow cake mix (plus required ingredients) 2 16-ounce tubs vanilla frosting Yellow food coloring 1 1/2 12-ounce bags yellow candy melts Instructions: Preheat the oven to 350? F. Cut off the top of the pineapple and set aside. Peel the pineapple and finely chop 1/2 cup for the cake. Generously coat one 6-inch round cake pan and two 1-quart ovenproof bowls with cooking spray. Prepare the cake mix as directed; stir in the diced pineapple.
Divide the batter among the pan and bowls. Bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Let cool, then unmold.
Trim the domed tops of all three cakes with a long serrated knife to make them level.
Put one bowl cake, wide-side up, on a small cardboard circle. Top with a layer of frosting, then add the round cake, more frosting and the other bowl cake, wide-side down. Tint the remaining frosting yellow with food coloring. Spread all over the outside of the cake in a thin layer, reserving about 1/2 cup.
Cover the cake with the yellow candy melts, arranging them side by side and staggered; leave an opening at the top for the leaves.
Dip the back of a small spoon in the reserved yellow frosting and dab on the upper part of each candy melt to make a small point. Trim the base of the pineapple leaves, then carefully place on the cake.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 68075,"Everything Soup 6 slices day-old Italian bread, cut into 1/2-inch cubes 1/4 cup olive oil
4 tablespoons butter
4 cloves garlic, crushed 1 1/4 cups red lentils, rinsed 4 carrots, chopped (about 2 cups)
2 stalks celery, chopped (about 1 cup)
1/2 onion, chopped (about 1 cup)
4 cups vegetable stock (one 32-ounce carton)
3 sprigs fresh thyme
1 dried bay leaf
Kosher salt and freshly cracked black pepper
1 cup jarred marinara sauce
1 cup mild salsa
1 cup frozen peas
1/4 cup fresh flat-leaf parsley, chopped, plus more leaves for garnish
1/4 cup sour cream
2 tablespoons extra-virgin olive oil
Instructions: For the garlic croutons: Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Add the bread cubes to the lined baking sheet and reserve. Add the olive oil, butter and garlic to a small saucepot and cook over medium-low heat until the butter is melted, stirring to combine. Remove the garlic cloves, then drizzle the butter mixture over the bread, tossing to get everything coated. Bake until golden brown and crisp, about 15 minutes. Let cool. For the soup: Put the lentils, carrots, celery and onion into a stockpot or Dutch oven. Pour in the vegetable stock. Add the thyme, bay leaf and 1 teaspoon black pepper and stir to combine. Bring to a rapid simmer, then cover partially and cook on medium low until the lentils are tender, 30 to 45 minutes. Remove the bay leaf and thyme stems. Add the marinara sauce and salsa and stir to combine. Add the peas and parsley. Season with salt and pepper and stir to combine. Cook for an additional couple of minutes to warm the peas through. Ladle the soup into serving bowls. Top each bowl with a spoonful of sour cream, a sprinkle of whole parsley leaves, a drizzle of extra-virgin olive oil and a couple of croutons. Store and refrigerate in airtight containers or freeze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 68076,"Pecan-Pie Muffins Nonstick cooking spray 1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
2 large eggs
1 1/3 sticks butter, melted
Instructions: Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray. In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture. In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened. Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 68077,"Kaiserschmarren 4 egg yolks 4 1/2 ounces sugar 8 ounces creme fraiche 1 ounce dark rum 4 teaspoons flour 2 tablespoons plumped golden raisins Soft unsalted butter, for brushing Sugar, for coating 3 egg whites 1 recipe Strawberry Sauce, recipe follows 1 pound fresh strawberries, hulled, cut in halves 1/2 pound strawberries, hulled 3 tablespoons sugar 1/2 whole star anise 1/2 tablespoon orange zest 1/2 orange, juiced 1/4 cup dry white wine 1/2 tablespoon fresh lemon juice Instructions: Prepare the \kaiser\ base. In the mixer bowl, combine the egg yolks and 3 ounces of sugar. Mix over medium speed, with the wire whisk, until pale yellow. Add the creme fraiche and rum. Continue to mix until smooth. Fold in the flour and raisins. This can be prepared up to 1 day in advance. Preheat the oven to 425 degrees F. Brush 4 (6-inch) saute pans with butter and sprinkle with sugar. To make the Kaiserschmarren, in a separate mixing bowl, whisk the egg whites to soft peaks. Add the remaining 1 1/2 ounces of sugar and continue to whip until stiff but not dry. Fold the meringue into the \kaiser\ base. Spoon the souffled mixture into 4 pans. Bake for 12 minutes. To serve, in a medium saute pan, reheat the Strawberry Sauce. Add the fresh strawberries and toss until well coated. Serve over the Kaiserschmarren. Combine all the ingredients in a medium saucepan. Bring to a boil. Cook for 5 minutes. Remove from heat and cover with plastic wrap. Allow flavor to infuse for 10 minutes. Transfer the mixture to a blender and process until well incorporated. Strain. This can be prepared up to 3 days ahead. Yield: about 1 1/2 cups ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 68078,"Nancy Reagan's Monkey Bread 1 package dry yeast 1 to 1 1/4 cups milk 3 eggs 3 tablespoons sugar 1 teaspoon salt 4 1/2 cups flour 6 ounces butter, room temperature