1/4 cup dried apricots, coarsely chopped 1/4 cup whole almonds toasted, coarsely chopped 1 cup couscous 1 1/2 cups chicken stock, warm 1/2 teaspoon lemon zest 2 scallions green parts only 1/4 cup fresh mint leaves, roughly chopped 1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish Kosher salt and freshly ground black pepper Instructions: In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine. Serve family-style on a large platter and garnish with fresh cilantro. ","[Ros, Vermentino, Grner Veltliner, Sauvignon Blanc]" 59340,"Fresh Mozzarella Balls 2 tablespoons kosher salt 4 cups water 1 pound fresh mozzarella cheese curd* Instructions: Add 2 tablespoons salt to 4 cups simmering water. Chop the cheese curd and add to a large bowl. Pour the simmering water over the chopped curds.
Use 2 wooden spoons to push the curds together to make one ball. Move the ball around in the water for roughly 1 minute so it can become pliable.
While wearing thick dishwashing gloves, remove the curd from the water and pull it into a long cord and fold it back onto itself. Do not overwork the cheese or it will become tough.
Pinch off the mozzarella to create balls and tuck the end under each ball for a neat appearance.
Place the mozzarella into a bowl of cool water.
Store in the salted water you used to soften the curd. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 59341,"Broiled Oysters with Celery Cream and Virginia Ham 36 Atlantic oysters, preferably Chinquoteague, or any medium large, fresh variety 8 ounces heavy cream, plus 4 ounces 1/2 teaspoon celery seed 2 bay leaves 1/2 bunch flat-leaf parsley, leaves picked and coarsely chopped 2 lemons, zested and juiced 3 stalks celery, finely diced 2 to 3 ounces Virginia ham, diced finely Freshly ground black pepper 1 large celery root, peeled and diced and kept in acidulated water 2 ounces unsalted butter Sea Salt Instructions: Shuck the oysters and drain, saving the oyster liquor for the sauce and the top shells. In a non-corrosive saucepan, add the oyster liquor, 8 ounces of the heavy cream, the celery seed, bay leaves, parsley, lemon zest, and juice. Bring to a boil and let reduce by 1/8. Strain through a fine sieve and return the cream mixture to the saucepan. Add the finely diced celery and ham and bring to a boil. Add the black pepper and check for saltiness, as the ham will add a great deal of salt to the mixture. If it is too salty, (hams will vary in saltiness) add a little more cream. Keep warm. Drain the celery root, and, in another saucepan, add the celery root. Cover with fresh, salted water and bring to a boil. Cook until tender and drain. In a food processor, add the celery root, butter, and remaining cream, and puree. Preheat the broiler. Place a 1/2 teaspoon of the celery root puree into each of the oyster shells, top with an oyster, and spoon the celery ham cream over the oysters. Place the filled oysters on bed of sea salt on a sheet pan and broil in the oven for about 5 minutes or until browning and bubbly. Serve at once. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 59342,"Crisp Seared Skate Wing on Sweet Pea Shoots, Slivered Almonds and Lemongrass Vinaigrette 2 tablespoons, plus 3/4 cup, olive oil 1/4 cup fresh ginger, peeled (keep the scraps) and finely diced 1/2 cup lemongrass (trim the top by 30%, peel several outer layers away, and then finely dice center; keep the scraps) 1/4 cup shallots, peeled and finely diced (keep the scraps) 1 cup vegetable stock (you may also use canned broth) 1/4 cup fish sauce 1 tablespoon hot pepper sauce 1/4 cup soy sauce 1 teaspoon fresh thyme 4 tablespoons lime juice 4 tablespoons balsamic vinegar 2 tablespoons pink peppercorns 2 medium turnips 1/2 cup slivered almonds 4 (6-ounce) skate wings, skin removed 4 ounces butter, room temperature Salt and pepper, to taste 2 tablespoons olive oil 1 cup snow peas, cut into thin strips 3 cup snow pea shoots, loosely packed Instructions: Vinaigrette: Combine 2 tablespoons of olive oil with the ginger, lemongrass and shallots in a large sauce pot over medium heat, and cook, stirring until the vegetables are soft and translucent, about 3 to 5 minutes. Meanwhile, combine the vegetable stock with the ginger, lemongrass and shallot trimmings in a sauce pot over medium heat (the scraps will infuse the stock with even more flavor). When the sauteed vegetables are ready, strain the stock into the pot, then add the fish sauce, hot pepper sauce, soy sauce, thyme, lime juice, balsamic vinegar and peppercorns to the pot. Bring the liquid to a very low simmer, and cook for 5 minutes. Turn off the heat and whisk in the remaining olive oil. Remove the pot from the burner and set aside until cool. You may store the vinaigrette in an airtight container for up to 1 week in the refrigerator. Skate: Preheat the oven to 275 degrees. Slice the tops and bottoms from the turnips and peel away the outer skin. Using the julienne blade on a mandolin (or a very sharp knife), julienne the turnip, slicing it into very thin, match-stick size pieces. Set aside. Spread the almonds on a non-stick sheet pan, and toast in the middle of the oven for 10 to 12 minutes, or until you can just begin to smell them toasting. Remove the pan from the oven and transfer the almonds to a plate or bowl. Set aside. Place a large, non-stick saute pan over medium-high heat. As it warms, brush the skate on 1 side with the softened butter. Season with salt and pepper, and add the skate to the hot pan, buttered-side down. Season again with salt and pepper. Let the skate sear without moving it, so the fish forms a crispy brown crust. When well browned, turn the skate and brown on the other side. While the skate is searing, warm another medium-sized saute pan over medium heat. Add 2 tablespoons olive oil, swirl to coat the bottom, and add the turnips and snow peas to the pan. Season with salt and pepper and cook, tossing frequently so that the vegetables cook evenly until crisp-tender. After 30 seconds, add the snow pea shoots. Toss, add the almonds, and remove from heat and mound in the center of 4 warm dinner plates. Top each with 1 piece of skate. Mix the vinaigrette well and ladle over the top of the fish, scattering the dressing and seasonings over the flesh. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59343,"Sunday Gravy and Macaroni (Spaghetti, really) 1 pound spaghetti 1/4 cup extra-virgin olive oil, 2 turns of the pan, for both meats and sauce 3 thin cut pork loin chops, 1/2-inch thick, cut in 1/2 Salt and pepper 2 each sweet and hot Italian sausage links 1/2 to 1 teaspoon crushed red pepper flakes, for moderate to spicy marinara 5 cloves garlic, chopped, 3 for sauce, 2 for meatballs 1 small onion, minced 1 cup beef broth 1 (28-ounce) can crushed tomatoes 1 (14-ounce) can diced tomatoes 1/4 cup chopped flat-leaf parsley, a couple of handfuls of leaves Several leaves fresh basil, torn or chopped, a handful 1 pound meat loaf mix, ground beef, pork and veal combined, from butcher counter 1 egg 1/3 cup grated Parmigiano-Reggiano, 2 handfuls, plus extra for tossing pasta and to pass at table 1/2 cup Italian bread crumbs, 3 handfuls 1 loaf crusty Italian bread, for serving Instructions: Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente. Preheat oven to 425 degrees F. Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Halve sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes. Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven. Add bread to oven to crisp crust. To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish. ","[Barolo, Chianti, Dolcetto, Valpolicella]" 59344,"Mini Toffee Bundt Cakes 1 1/2 cups pitted dates, chopped 1 yellow banana 1 1/2 sticks butter, melted and cooled slightly 1 cup light brown sugar 2 tablespoons brandy 1 teaspoon vanilla extract 1/2 teaspoon salt 1 large egg, beaten 1 2/3 cups all-purpose flour, plus more for dusting the pan 1 teaspoon baking powder 1 teaspoon baking soda Nonstick cooking spray Granulated sugar, for dusting the pan One 5-ounce can evaporated milk 1/2 cup light brown sugar 1/2 cup powdered sugar 1/3 teaspoon salt 2 tablespoons brandy Ice water, as needed 2 tablespoons butter Instructions: For the cakes: Cover the dates with boiling water and allow to rehydrate for 10 minutes, then drain and mash with the banana until smooth. Whisk in the melted butter, brown sugar, brandy, vanilla, salt and egg. Sift in the flour, baking powder and baking soda and stir until just combined. Coat a 6-mini Bundt pan well with cooking spray, then coat with a 50/50 mixture of flour and granulated sugar. Tap the excess out, and divide the batter evenly among the cavities. Place in the refrigerator for 15 minutes. In the meantime, preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil, then place a wire cookie or roasting rack on top. Bake the cakes until they spring back when lightly touched, approximately 20 minutes. Place the pan on the prepared rack to cool for 5 minutes, then flip the pan upside down on the rack and let sit an additional 5 minutes. Gently lift the pan to release the cakes, then cool completely, about 30 minutes. For the glaze: In a small saucepan, cook the evaporated milk and brown sugar together, stirring occasionally, until it becomes a thick caramel, about 10 minutes. In a separate bowl, sift together the powdered sugar and salt, then whisk in the brandy. Add some ice water a teaspoon at a time until you have a glaze the consistency of maple syrup. Whisk the butter and glaze into the caramel until smooth, and allow to rest to thicken slightly, 10 minutes. Carefully dip the tops of the Bundt cakes halfway into the caramel, then place them back on the wire rack so that the glaze can drip down and coat them completely. Allow the glaze to harden, about 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59345,"Caipirinha 1 tablespoon superfine sugar 1 lime, quartered, plus 1 lime slice, for garnish 2 ounces cachaca
Instructions: Muddle the sugar and lime wedges together in a cocktail glass. Add the cacha?a and ice, shake in a cocktail shaker and pour into a glass. Garnish with a lime slice. ","[Cacha?a, Rum]" 59346,"Roasted Garlic Clove Chicken 8 chicken thighs Kosher salt and freshly ground black pepper 1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves) 3 tablespoons olive oil 1 tablespoon butter 2 teaspoons herbes de Provence 1 teaspoon flour 1/4 cup chicken stock 1/2 lemon, juiced Bread, for serving Instructions: Preheat the oven to 350 degrees F. Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 59347,"Sunny's Blackberry Gin Fizz Float 1 pint blackberries 2 tablespoons sugar 1/2 cup roughly chopped fresh mint leaves 8 ounces gin 1/4 cup fresh lime juice 24 ounces ginger ale 1 pint blackberry sorbet or vanilla ice cream Instructions: Heat the blackberries, sugar and 1 tablespoon water in a small pot over medium-high heat. While warming, smash with a potato masher until a thick even consistency is reached, about 8 minutes. Pour the blackberries through a sieve into a bowl, pushing some flesh through with the juices and making sure to catch the seeds. Cool in the refrigerator for at least 10 minutes. Fill a cocktail shaker with 2 tablespoons of the blackberry puree, 2 tablespoons of the mint leaves, 2 ounces of gin, 1 tablespoon lime juice and a handful of ice. Shake vigorously 5 to 6 times until the drink is ice cold. Strain the mixture into a tall glass. Top with 6 ounces of ginger ale and stir lightly. Repeat for the remaining 3 servings. Finish and serve with a scoop of sorbet or ice cream in each. ","[Gin, Vodka, Prosecco, Sparkling Water]" 59348,"Seafood Stuffed Mushrooms 1 (5-ounce) lobster tail 12 shrimp, fresh or frozen, thawed 1 small bunch crab claws 1 cup Ritz cracker crumbs Hungarian pepper Salt Pepper 1 pound large mushrooms Olive oil 10 cloves garlic, chopped 1/4 cup green pepper, chopped 4 green onions, chopped 1 egg 1 cup water 1/4 pound melted butter 1 cup Monterey Jack cheese Instructions: Preheat oven to 425 degrees F. BBQ or boil all seafood: lobster 5 to 10 minutes, shrimp 3 to 5 minutes, crab 3 minutes. Remove shells from the seafood and chop. Chop all seafood and set aside. Mix together Ritz cracker crumbs, Hungarian pepper, salt and pepper and set aside. Carefully remove the stems from the mushrooms, chop finely and set aside. Add olive oil to a saute pan and add garlic. After 1 minute, add the chopped green pepper and onion. Continue to saute for 2 to 3 minutes. Add chopped mushroom stems and saute until cooked. Saute over medium heat until the mixture is reduced. Add the seafood mixture and mix well. Remove from the heat and stir in the Ritz crumb mixture. In a separate bowl blend the egg and water. Add the egg/water mixture to the pan and mix well. Stuff each mushroom cap with a small portion of the seafood mixture. Brush with melted butter and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59349,"Grilled Pork Tenderloin with Watermelon Bulgur Salad 1 cup bulgur 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for the grill Juice of 2 lemons, plus wedges for serving 2 cloves garlic, grated 2 teaspoons paprika 1 large pork tenderloin (about 1 1/4 pounds) Kosher salt and freshly ground pepper 1 tablespoon red wine vinegar 2 cups cubed watermelon 1 cup finely chopped fresh mint 4 scallions, thinly sliced Instructions: Preheat a grill to medium high. Cook the bulgur as the label directs; drain well, transfer to a large bowl and set aside. Whisk 2 tablespoons olive oil, the juice of 1 lemon, the garlic and paprika in a small bowl. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting all the way through. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick; discard the plastic wrap. Transfer the pork to a shallow baking dish; season with salt and pepper, then rub all over with the garlic oil. Let sit 10 minutes. Brush the grill grates with olive oil. Grill the pork until well marked, about 6 minutes per side. Transfer to a cutting board and let rest. Add the remaining 1/4 cup olive oil, the juice of the remaining lemon, the vinegar, watermelon, mint and scallions to the bulgur; toss and season with salt and pepper. Slice the pork and serve with the watermelon tabouli and lemon wedges. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 59350,"Black and White Bean Soup with Tomatillo Salsa 1 cup dried black beans, washed and picked over 1 cup dried white beans, washed and picked over 8 cups water 4 slices bacon, coarsely chopped 2 large onions, diced 2 carrots, peeled and diced 2 garlic cloves, minced 1 teaspoon coarse salt 1 large tomato, diced 2 bay leaves 2 canned chipotle chiles 6 cups vegetable stock 1 lime, halved 1/2 cup Madeira wine Instructions: Place the black beans in a medium saucepan with 4 cups of the water and bring to a boil. Place the white beans in another medium saucepan with remaining 4 cups of water and bring to a boil. Reduce heat to low, cover and cook until both pots of beans are soft, about 1 hour. Remove from the heat. In another large saucepan, saute 2 slices of the bacon over medium heat until crispy. Remove bacon, saving grease in pan. Add 1/2 of the diced onions and all of the carrots and cook over medium low heat until onions are lightly browned, about 15 minutes. Then add 1/2 of the garlic and 1/2 teaspoon of the salt, stirring constantly, until the garlic aroma is released, 12 minutes. Stir in the black beans and their liquid, along with the tomato, 1 bay leaf and 1 chipotle cl. Pour in 3 cups of the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook, uncovered, stirring occasionally, an additional 30 minutes. Repeat the entire procedure with the white beans, using the remaining bacon, onion, garlic, salt, bay leaf, chipotle cl and stock. Remove bay leaves and transfer black bean mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. (Be sure to leave space for the air to escape). Return to a clean saucepan. Rinse out blender and repeat with white bean mixture. Reheat soups over low heat, squeeze half of a lime into each and 1/4 cup of Madeira into saucepans and stir to blend. Adjust seasoning. Using two ladles, carefully ladle the two soups side by side into one bowl, so that half is black and half is white. Garnish with Tomatillo Salsa. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 59351,"Three-Pepper Orzo 1/2 pound orzo pasta Salt 2 to 3 large red bell peppers 1/2 cup chicken stock 1/4 cup extra-virgin olive oil 2 cloves garlic, chopped 1 large green bell pepper, seeded and chopped Freshly ground black pepper 1/4 cup sliced pepperoncini and some pickling juice Instructions: Bring a large pot of water to a boil over medium heat. Add pasta and salt, to taste, and cook to al dente. Drain. Add the red peppers to a small sheet pan and char to blacken evenly all over under the broiler. This also can be done over an open gas flame. Put them in a bowl and cover with plastic wrap to cool. Peel and seed the peppers, then chop and add them to a food processor. Add the stock and process to puree. Heat about 1/4 cup extra-virgin olive oil in saute pan over medium heat, and add the garlic and green peppers. Cook for 3 to 4 minutes then stir in the puree. Add the drained orzo and season with salt and pepper, to taste. Stir in the pepperoncini and some juice and toss to coat. Transfer to a serving bowl and serve. ","[Barbera, Dolcetto, Tempranillo, Garnacha]" 59352,"Indiana Martini 1.25 oz. Smirnoff Raspberry Flavored Vodka 0.25 oz. triple sec 3 oz. lemon-lime soda 1 piece(s) cherry Instructions: Shake, strain and serve up in a martini glass. Garnish with a cherry.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 59353,"Everything Pretzels Photograph by Victor Schrager Instructions: Sprinkle 2 tablespoons grated sharp cheddar cheese across the middle of the dough (see below); fold the bottom third of the dough over the cheese, then sprinkle another 2 tablespoons cheddar over the folded part. Fold the top third of the dough over the cheese. Reroll, cut into strips and twist into pretzels. Brush with beaten egg and sprinkle with poppy seeds, sesame seeds, onion flakes and kosher salt; bake. ","[Chardonnay, Riesling, Gewrztraminer]" 59354,"Emeril's Crab Cakes 2 tablespoons olive oil 1 cup small diced yellow onions 1/2 cup small diced celery 1/4 cup small diced red bell peppers 1/4 cup small diced yellow bell peppers Salt and pepper 1 tablespoon chopped garlic 1 pound lump crabmeat, cleaned and picked over for shells and cartilage
1 pound lump crabmeat, cleaned and picked over for shells and cartilage 1/4 cup chopped green onions 1/4 cup grated Parmigiano-Reggiano 2 tablespoons finely chopped parsley leaves 3 tablespoons Creole mustard 4 tablespoons fresh lemon juice, (juice of 2 lemons), in all 2 eggs, in all 3 1/2 cups vegetable oil, in all 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot pepper sauce (recommended: Tabasco) 1 1/2 cups fine bread crumbs, in all 1/4 cup all-purpose flour 3 teaspoons Creole seasoning, in all 1 tablespoon water 1/4 teaspoon white pepper Maw-Maw's Slaw, recipe follows Creole Tartar Sauce, recipe follows 1/2 pound white cabbage, shredded (about 2 cups) 1/2 pound red cabbage, shredded (about 2 cups) 1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed, washed and shredded (about 2 cups) 1 cup thinly sliced red onions 1 cup chopped green onions, green part only 1/2 cup chopped parsley leaves 1 1/4 cups homemade mayonnaise 1/4 cup Creole or whole grain mustard 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 2 teaspoons sugar 1 egg* 1 tablespoon minced garlic 2 tablespoons fresh lemon juice 1 tablespoon chopped parsley leaves 2 tablespoons chopped green onions 1 cup olive oil 1/4 teaspoon cayenne pepper 1 tablespoon Creole or whole-grain mustard 1 teaspoon salt Instructions: Heat the olive oil in a medium saute pan over medium heat. Add the onions, celery, and peppers. Season with salt and pepper. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes. In a medium mixing bowl, combine the crabmeat, green onions, grated cheese, parsley, Creole mustard, and juice of 1 lemon. Mix to incorporate. Set the mixture aside. In a food processor with a metal blade, process 1 egg and remaining lemon juice for 1 minute. With the machine running, slowly add 1 cupvegetable oil. The mixture will be thick after all the oil is incorporated. Add the Worcestershire and hot sauce, process the mixture to incorporate. Season the mayonnaise with salt and pepper. Fold the cooled sauteed vegetables into the crab mixture. Fold 1/2 cup of the mayonnaise and 3/4 cup of the bread crumbs into the crab mixture. Mix gently but thoroughly. In a shallow bowl, season the flour with 1 teaspoon of the Creole seasoning and the white pepper. In another bowl, whisk the remaining egg with the water. Finally in 1 bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Pour the remaining 2 1/2 cups oil into a saute pan and heat to 360 degrees F, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side. Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with the remaining Creole seasoning. Serve with Maw-Maw's Slaw and Creole Tartar Sauce. Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made (or chilled) 3 hours ahead. Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59355,"Instant Pot Bacony Refried Beans 4 ounces thick-cut bacon, cut into 1/4-inch pieces 1/2 medium onion, chopped 1/2 green bell pepper, chopped 2 cloves garlic, finely grated 1 pound dried pinto beans, rinsed and picked through Kosher salt Instructions: Set a 6-quart Instant Pot? to saute on high (see Cook's Note) and cook the bacon, stirring occasionally, until golden brown and the fat has rendered, about 7 minutes. Add the onion, bell pepper, garlic, beans, 4 teaspoons salt and 5 cups water and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir to combine. Using a potato masher or an immersion blender, smash the beans so that all of the beans have been crushed but the mixture is thick and not completely smooth (refried beans should still be pourable at this point, but they will thicken as they sit). Transfer to a large bowl, let sit 10 minutes to thicken and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 59356,"Roasted Broccoli with Cherry Tomatoes 2 bunches broccoli, cut into 2 1/2-inch long florets 1 medium shallot, roughly chopped 1 pint cherry tomatoes, whole 3 cloves garlic, roughly chopped 1/2 teaspoon red pepper flakes 4 tablespoons olive oil Salt and freshly ground black pepper 1/3 cup grated Parmesan Instructions: Preheat oven to 450 degrees F. Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 59357,"Pork Roast with Caramelized Apple Salad with Maytag Blue and Spicy Orange Vinaigrette 2 tablespoons olive oil 1 (3 to 4 pound) boneless pork roast Salt and pepper 1 carrot, peeled and coarsely chopped 1 onion, peeled and coarsely chopped 1 celery stalk, coarsely chopped 4 cloves garlic, coarsely chopped 3 cups water 1 cup white wine 1 bay leaf 6 sprigs parsley 6 black peppercorns 2 tablespoons cold butter 2 cups orange juice 2 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 1 jalapeno pepper, coarsely chopped 1 tablespoon ancho cl powder 3/4 cup olive oil 1 tablespoon honey Salt and pepper to taste 1 1/2 cups Spicy Orange Vinaigrette 2 Granny Smith Apples, peeled, cored and quartered 1 cup watercress 1 cup frisee Salt and freshly ground pepper 1/4 cup black walnuts 4 ounces Maytag blue cheese, crumbled Instructions: For the Roast: Preheat oven to 325 degrees F. Heat oil in a large Dutch oven over medium-high heat. Season the pork with salt and pepper and sear well on all sides. Drain off the fat, and add the remaining ingredients to the pot. Place in the oven and cook until the internal temperature of the meat registers 150 degrees F, about 2 hours. Remove the meat to a plate and remove the vegetables and herbs with a slotted spoon. Add more water if needed. Bring the cooking liquid to a boil and reduce by half. Whisk in the butter and season with salt and pepper to taste. For the Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste. For the Apple Salad: Heat 3/4 cup of the Spicy Orange Vinaigrette in a medium saute pan over medium high heat. Add the apples, cut-side down and saute until golden brown, turn over and saute until just cooked through, 1 to 2 minutes. Place the watercress and frisee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinaigrette, season with salt and pepper and divide among 4 plates. Arrange 2 apple quarters on each plate, garnish with walnuts and blue cheese and drizzle with some of the remaining vinaigrette. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 59358,"Chocolate-Almond Brittle 1 1/2 cups unsalted whole almonds, lightly chopped 1 teaspoon unsalted butter, at room temperature, plus more, for the baking sheet 1/3 cup Dutch process cocoa powder 1/2 teaspoon baking soda 1 1/2 cups sugar 1/2 cup light corn syrup Instructions: Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and cook, stirring once, until toasted, about 10 minutes and set aside. Lay a silicone baking mat on a rimmed baking sheet (or line the pan with aluminum foil and lightly butter). Spread the butter on the underside of a large offset metal spatula. Whisk the cocoa and baking soda together in a small bowl. Put the sugar, corn syrup and 3/4 cup water in a deep medium saucepan and attach a candy thermometer to the side. Cook over medium heat, stirring gently with a wooden spoon, just until the sugar dissolves. Increase the heat to high and boil the mixture until it reaches 310 degrees F or hard-crack stage. Remove the saucepan from the heat and carefully whisk in the cocoa mixture until combined. Stir in the toasted nuts with a wooden spoon. Working quickly, pour the hot brittle onto the prepared baking sheet and spread it as thin as possible with the buttered spatula. Cool for 5 minutes, then loosen the brittle from the pan with the spatula. Cool completely and then break into pieces. Store at room temperature in an airtight container for up to 5 days. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 59359,"Old Fashioned Pumpkin Penuche 1 cup (2 sticks) butter, softened 3/4 cup packed light brown sugar 1/4 cup granulated sugar 1 cup canned pumpkin puree 1 teaspoon pure vanilla extract 1 large egg 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1/2 cup packed light brown sugar 1/4 cup (4 tablespoons) unsalted butter, softened 1/4 cup milk 1 1/2 to 2 cups confectioners' sugar 3/4 cup pecans, chopped, optional Instructions: Preheat the oven to 350 degrees F. For the cookies: In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the pumpkin, vanilla and egg and mix well. Mix in the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Drop by tablespoonfuls onto ungreased baking sheets. Bake for 10 minutes. Let cool. For the frosting: In a small saucepan, combine the brown sugar and butter. Bring to a boil and cook until slightly thickened, about 1 minute. Let cool for 10 minutes. Slowly add the milk and whisk until smooth. Slowly whisk in the confectioners' sugar until the frosting reaches the desired consistency. Spread the frosting over the cookies and sprinkle with the pecans if using. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 59360,"Banana Napoleon with Rum Cream 6 pieces store bought puff pastry, each 3 by 4-inches 1 cup heavy (whipping) cream 2 tablespoons sugar 1/2 teaspoon vanilla extract 1 to 2 tablespoons dark rum 4 to 5 medium bananas 1 tablespoon lime juice 1 tablespoon orange juice 1 cup store bought caramel sauce Instructions: Preheat the oven to 350 degrees F. Place the puff pastry on parchment lined baking sheets, 1/2-inch apart. Place parchment on top of the dough and then on a wire rack or baking sheet on top. Bake until golden brown, about 15 minutes. (If you are using a baking sheet on top, you will have to remove the baking sheet to see if the puff is done.) Cool to room temperature. Slice each piece of puff pastry in 1/2 horizontally along the 4-inch side. Whisk the cream, sugar, vanilla extract, and rum in a large bowl until soft peaks form. Slice the bananas 1/2-inch thick on a bias. Place them in a bowl and mix in the lime and orange juices. Place some bananas and a little rum cream on each of 6 plates. Place a piece of puff pastry on top. Place the remaining bananas and rum cream on the puff. Drizzle warm caramel sauce over and around the bananas. Top with a second piece of puff. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 59361,"Classic Vinaigrette 1/4 cup white wine vinegar 1 to 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper 3/4 cup extra-virgin olive oil Instructions: Whisk together the vinegar, mustard and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 59362,"Drop Biscuit Chicken Pot Pie Poached Chicken 1 large chicken, 5 to 6 pounds Kosher or sea salt 2 medium onions, peeled and halved, attached at root end 3 to 4 ribs celery, halved 1 carrot, peeled and halved 1 large bundle herbs, including thyme, rosemary, parsley and fresh bay leaves 1 lemon, thickly sliced 2 tablespoons extra-virgin olive oil 16 button mushrooms, sliced or quartered 2 medium carrots, peeled and diced 1 potato, peeled and chopped 3 to 4 small ribs celery, chopped 1 medium onion, chopped Salt and freshly ground black pepper 4 tablespoons butter 3 tablespoons all-purpose flour 1 quart chicken stock, homemade or store-bought 3 to 4 sprigs tarragon, leaves chopped 1 rounded tablespoon Dijon mustard 1 1/2 pounds poached chicken, diced or shredded 1 cup frozen peas Package drop biscuit mix, mixed to package directions (recommended: Jiffy) Finely chopped fresh chives or parsley or fresh or dried dill, for biscuit mix Instructions: Poached chicken: Wash and dry the chicken and season the inside and outside with salt inside. Arrange the vegetables in bottom of a large pot and put the herbs and thick slices of lemon on top. Set chicken on top of the vegetables and cover with water. Bring the water to a boil over medium heat, then reduce the heat and gently poach chicken at a low simmer for 1 hour. Occasionally, skim off any foam that rises to the top. Turn off heat and let the chicken stand covered for 1 hour more. Remove the chicken from pot to a platter. Strain the liquid, and add about 3 1/2 quarts back to the pot. Reduce the liquid over a low flame for about 1 hour more, producing about 2 quarts of strong flavored stock. Remove the skin of the chicken. Pull the meat from the bones, then dice or shred the meat with forks. Refrigerate the stock and chicken until ready to use. Yield about 2 1/2 to 3 pounds picked meat and 2 quarts concentrated stock Drop Biscuit Chicken Pot Pie: Heat a high sided skillet over medium heat with extra-virgin olive oil, 2 turns of the pan, add the mushrooms and cook to tender, but not brown, stirring frequently, about 8 minutes. Add carrots, potato, celery, onion, salt and pepper, to taste. Cover the pan, and cook for 10 minutes more, stirring occasionally. Meanwhile, heat a pot over medium-high heat and add the butter. Whisk in the flour, then whisk in the stock to form a roux. Season with salt and pepper and cook for 7 to 8 minutes to thicken and lightly coat the back of a spoon. Stir in the tarragon and Dijon mustard. Pour the sauce into the vegetables and stir. Add the chicken and peas and transfer the mixture to a casserole dish or individual crocks. This meal can be refrigerated, at this point, for make-ahead dinners. Preheat the oven to 375 degrees F. Prepare the drop biscuit mix for 8 biscuits and stir in a little chives, parsley or dill for flavor. Top chicken casserole or crocks with drop biscuits and arrange them on a baking sheet. Bake in center of oven at 375 degrees F until casserole is warm through and biscuits are lightly golden and crispy at edges. If the chicken filling is still warm from stove top this will take only about 10 minutes. If the chicken is cold, bake for 30 minutes; for the last 10 minutes, remove from oven, add biscuit mix, then return to the oven and cook uncovered until the biscuits are golden. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59363,"Pumpkin Pie Ice Cream 4 cups half and half 2 cups heavy whipping cream 2 vanilla beans 1 1/2 cups white sugar 1/2 cup light brown sugar 7.5 oz canned pumpkin 1 tsp. nutmeg 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves Instructions: Combine all dairy into a saucepan along with the sugar. Split and scrape the vanilla beans into the dairy and sugar mixture. Bring to 170 degrees F. to dissolve sugar then let cool at room temperature. Chill in the refrigerator overnight. While dairy is heating, grate nutmeg into pumpkin and add the other spices. Mix in a bowl to combine and chill overnight in the refrigerator. The next day, take pumpkin and dairy mixture out. Filter dairy mixture to remove large vanilla bean pieces. Add some of the dairy mixture to the pumpkin and mix well to loosen it up. Then mix both the dairy and pumpkin together. Freeze in your ice cream freezer according to the manufacturer's instructions. Let the ice cream harden for at least two hours unless serving all immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 59364,"Filet of Beef Steaks with Horseradish Sauce 6 (2-inch) beef tenderloin steaks Salt and pepper 3 tablespoons butter, divided 2 tablespoons all-purpose flour 1 1/2 cups milk 3 rounded tablespoonfuls prepared horseradish, 1/4 cup 2 tablespoons chopped chives, 8 blades 1/2 cup Madeira or other dry sherry, optional Instructions: Preheat oven to 375 degrees F. Season meat with salt and pepper. Heat a large nonstick skillet with oven safe handle over high heat. If you have a rubber handled pan, wrap the handle twice with tin foil for baking. Sear meat in the very hot nonstick skillet to caramelize the beef, 3 minutes on each side. Transfer to oven and cook 8 to 15 minutes longer for medium rare to well done meat. In a medium saucepan over medium heat melt 2 tablespoons butter. Combine melted butter with flour and cook a minute longer. Whisk in milk. Thicken milk to gravy consistency, then stir in horseradish, chives and salt and pepper. Transfer sauce to a serving dish. Remove meat from oven and transfer to a platter. Return pan to stovetop over moderate heat and deglaze pan with 1/2 cup Madeira or dry sherry. Add remaining tablespoon butter to the pan and pour the drippings over steaks. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 59365,"Five-Spice Chicken Pillows 2/3 cup sugar 3 tablespoons finely chopped ginger Chinese five-spice powder, to taste 1 cup lemon juice 1/4 cup soy sauce Salt, to taste 10 ounces ground chicken 4 fresh shiitake mushrooms, chopped 2 scallions, freshly chopped 1 egg white 1/4 teaspoon freshly ground black pepper 5 water chestnuts, finely chopped 1 teaspoon salt 1/2 teaspoon granulated sugar 1/2 teaspoon sesame oil 1 teaspoon dry sherry 1 tablespoon cornstarch Salt, to taste 30 (1-inch) cubes chicken breast Egg wash Chick pea flour Oil, for frying Ground black and white sesame seeds Scallions, julienned Instructions: Melt sugar in pan until light brown, almost caramel. Add ginger and blend well. Add five-spice powder. Deglaze pan with lemon, soy sauce. Reduce until thick cool. Lay out the chicken breast cubes and spread a teaspoon of filling on each cube. Refrigerate. Once chilled, brush each piece with egg wash, and roll in chick pea flour. Pan fry each piece until golden. When cool enough to handle, pat dry. Brush each pillow with a bit of the glaze. Finish by sprinkling each pillow with ground sesame seeds and julienned scallions. Combine all filling ingredients. Reserve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 59366,"Spaghetti with Meatballs 1/4 cup plus 2 teaspoons extra-virgin olive oil 1/2 medium onion, minced 2 cloves garlic, minced 1/4 pound ground veal 1/4 pound ground pork 1/4 pound ground beef 1 large egg 1 large egg yolk 1/2 cup Parmigiano-Reggiano 1/4 cup dry unseasoned bread crumbs, plus more for coating Coarse salt Freshly ground pepper 1 pinch crushed red pepper flakes 1 teaspoon dried oregano 3 cups Traditional Italian Tomato Sauce, recipe follows 1 pound dry spaghetti 4 (28-ounce) cans whole Italian plum tomatoes 1/4 cup extra-virgin olive oil 3 cloves garlic, thinly sliced 1 teaspoon crushed red pepper flakes 1 cup Chianti or dry red wine 1 tablespoon dried oregano 8 leaves fresh basil Coarse salt Freshly ground pepper Instructions: In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic, and saute until translucent, 3 to 5 minutes. Place the ground meats in a large mixing bowl. Remove onions from heat, and add to ground meats. Add egg, egg yolk, Parmigiano-Reggiano, and 1/4 cup bread crumbs to bowl, and combine. Season with salt and pepper. Add the red pepper flakes and oregano, and mix well to combine. Roll the ground meat mixture into golf ball-size meatballs. Place on a baking sheet covered with bread crumbs, and roll. In a large skillet, heat 1/4 cup olive oil over medium heat. Add the meatballs, and brown on all sides, 3 to 5 minutes. Remove the meatballs from the pan, and transfer them to a baking sheet lined with paper towels. Discard the remaining oil. Return meatballs to pan, and cover with 3 cups tomato sauce. Slowly simmer over medium heat, until the meatballs are heated through, about 15 minutes. Bring a large pot of salted water to a boil. Add the spaghetti, and cook until al dente, about 6 to 8 minutes, or according to package instructions. Drain, and add cooked spaghetti to the sauce mixture. Cook for an additional 2 minutes. Serve immediately. Puree the tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat the olive oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes. Add red pepper flakes. While the oil is sizzling, slowly add half of the pureed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add the oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add the basil. Season with salt and pepper, to taste. The sauce may be kept in a covered container in the refrigerator for up to 3 or 4 days, or in the freezer for 1 month.
","[Chianti, Barbera, Dolcetto, Montepulciano]" 59367,"Chicken Roasted with Potatoes, Shallots, and Olives 12 large shallots blanched in boiling water for 2 minutes, peel and halved lengthwise 2 garlic cloves, minced 3 tablespoons olive oil 2 tablespoons finely chopped fresh oregano leaves or 1 tablespoon crumbled 8 small Yukon Gold potatoes, scrubbed and halved or, if large, quartered 1/4 cup cracked green olives, pitted 1/4 cup kalamata olives, pitted 1 whole 3 pound chicken, rinsed and patted dry 2 tablespoons fresh lemon juice 1 cup chicken broth 1/2 cup dry white wine Instructions: Preheat oven to 450 degrees. In a large bowl toss together the shallots, the garlic, the chopped oregano, the potatoes, the olives and 2 tablespoons of the oil and salt and pepper to taste. Rub the chicken with the remaining 1 tablespoon oil, the lemon juice, and salt and pepper to taste. Put the chicken in a roasting pan surround the potatoes and olives and place in the upper third of a preheated oven for 20 minutes. Periodically basting and turning the vegetables Reduce the temperature to 375 degrees F., and roast the chicken and vegetables for 15 minutes more or until the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, skim fat from the pan and deglaze with wine, reduce 1 minute then add the broth. into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the oregano sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]

" 59368,"Pineapple Boat Shrimp with Fruit Salsa 2 pounds (21/25 count) shrimp, cleaned and deveined 1/3 cup soy sauce 1 tablespoon minced lemongrass 2 tablespoons minced ginger 2 tablespoons cornstarch 2 tablespoons peanut oil 2 cups diced red bell pepper 2 cups diced yellow onion 1 tablespoon minced jalapeno 1 tablespoon minced garlic Fruit Salsa, recipe follows 1 tablespoon minced fresh mint leaves 1 teaspoon seeded and finely diced serrano pepper 1 tablespoon minced ginger 1/4 cup rice vinegar 1 pinch red pepper flakes 1 whole ripe pineapple, cut in 1/2 lengthwise and flesh removed (making 2 'boats'), core removed and fruit diced 3/4 cup small dice red onion 1 cup small dice red bell pepper 1 (15-ounce) can apricots, drained and diced Instructions: In a resealable plastic bag, add the shrimp, 3 tablespoons soy sauce, the lemongrass, 1 tablespoon of ginger and the cornstarch and combine well. Refrigerate for 30 minutes. In a large saute pan over high heat, heat the peanut oil and add half the shrimp mixture. Saute for 3 to 4 minutes and remove. Repeat for second batch of shrimp, adding additional oil, if necessary. Add in the red bell peppers and the onions and saute for 3 minutes, then add the jalapeno, garlic, and the remaining 1 tablespoon of ginger. Stir in the remaining soy sauce and add the shrimp back into the saute pan. Heat until warmed through. Transfer to a serving platter and serve with the Fruit Salsa. In a glass bowl, combine the mint, serrano pepper, ginger, rice vinegar and red pepper flakes. Stir in the pineapple, the onions, red bell pepper and apricots. Cover and refrigerate for at least 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59369,"Mustard Chicken Thighs with Rosemary Potatoes 1/4 cup whole-grain mustard 3 tablespoons extra-virgin olive oil Juice of 1 lemon 2 teaspoons mixed peppercorns, crushed 2 cloves garlic, grated Kosher salt 8 skin-on, bone-in chicken thighs (5 to 6 ounces each) 1 1/2 pounds fingerling potatoes, halved lengthwise 2 teaspoons chopped fresh rosemary 1 red or green bell pepper, cut into strips Instructions: Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk 1/2 cup water, the mustard, 1 tablespoon olive oil, the lemon juice, peppercorns, half of the garlic and 1/4 teaspoon salt in a bowl. Add the chicken and toss. Loosen the skins and rub some of the mustard mixture underneath. Transfer the chicken to a rimmed baking sheet, skin-side up. Roast on the upper rack until golden and crisp, 25 minutes. Meanwhile, put the potatoes and 1/2 cup water in a microwave-safe bowl. Cover with plastic wrap; pierce a few times with a knife to vent. Microwave until just tender, 10 minutes. Drain and pat dry. Combine the remaining garlic, 2 tablespoons olive oil, the rosemary and 3/4 teaspoon salt in a bowl. Add the potatoes and bell pepper; toss. Transfer to a separate rimmed baking sheet. Roast on the lower rack until the vegetables are tender and golden, about 20 minutes. Remove the chicken from the oven and let rest. Move the vegetables to the upper oven rack and continue roasting until browned, 5 more minutes. Serve with the chicken and any pan juices. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 59370,"Braised Rouladen with Pan Gravy 6 thin slices beef top round (about 1/4 inch thick) 1/4 cup mustard
Salt and freshly ground black pepper 6 slices smoked bacon
1/3 cup chopped onions 6 dill pickle spears 3 to 4 tablespoons olive oil
4 cups beef stock
1/4 cup cornstarch
Red wine as needed, optional Instructions: Lay flat each piece of top round, spread on a layer of mustard, sprinkle lightly with salt and pepper and top with a slice of bacon. At one end of each piece, place about a tablespoon of the chopped onions and a pickle spear. Starting from the filling side (the onions and pickle), begin to roll each piece while tucking in the sides (this will keep your rouladen filling inside as you cook them). Tie a piece of butcher string around each rouladen in the middle and then on both sides (like you would a present), and then knot it. Heat the olive oil in a large pan on medium-high heat. Cook the rouladen on all sides until brown. Remove any excess oil from the pan, leaving the leftover brown bits. Reduce the heat, add the beef stock and bring to a simmer. Simmer on medium-low to low heat, covered, until the rouladen are fork-tender, about 90 minutes. Remove them from the pan (leaving the juices), cover loosely with foil and let rest for 10 minutes. Whisk together the cornstarch and 1/4 cup cold water until smooth. Bring the leftover pan juices to a simmer and slowly add the cornstarch mixture while stirring. Bring to a boil, reduce the heat and simmer until the starchy flavor has been cooked away, about 10 minutes. Add the red wine near the end of the cooking time if using, to add a nice zesty flavor. Serve the rouladen with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 59371,"Haitian Shrimp 2 tablespoons unsalted butter 2 tablespoons olive oil 3 cloves garlic, minced 1 small rib celery, finely chopped 1 small carrot, finely chopped 1/2 small onion, finely chopped 2 large ripe tomatoes, peeled, seeded, and chopped 1/4 teaspoon cayenne pepper 1/2 small bunch flat leaf parsley, leaves only, finely chopped 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 pounds medium raw shrimp, peeled and deveined 1/4 cup white wine Instructions: In a large skillet, heat the butter and the olive oil over low heat. Add the garlic, celery, carrot, onion, tomatoes, cayenne, half of the parsley, sugar, salt, and black pepper. Cover the pan and raise the heat to medium low. Simmer the mixture for about 5 minutes, until the vegetables are tender. Add the shrimp, cover the pan and cook for 3 minutes. Add the wine and the remaining parsley and stir until the liquid comes to a bare simmer. Remove from the heat and serve, accompanied by white or yellow rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 59372,"Mini Pumpkin Corn Quesadillas with Brazilian Avocado Butter 2 ripe avocados, peeled and diced 2 cloves garlic, crushed 1 lemon, zested and juiced 2 tablespoons honey (or more, if you like it sweeter) 1/4 cup olive oil Salt Vegetable cooking spray 12 (1/2-inch) slices plain polenta \chub\ purchased form the market Butter, to saute 1/2 finely diced red onion 1/2 cup kabocha or butternut squash, peeled, diced 1/3-inch or smaller (pre-cut and pre-diced can be found in some stores like Trader Joes, or use a Benriner) 1/3 cup sweet corn kernels 12 (1/2-inch) slices drunken goat or other mild melty cheese cut into disks the same diameter as the polenta, if possible, or just an equivalent square. Jalapeno jelly, for garnish Instructions: Prep ingredients first! Preheat broiler so it is ready. Make the Brazilian Avocado Butter while a cast iron griddle or frying pan and 2 medium saute pans are heating to medium-high. Dump the first 5 butter ingredients in a mixing bowl and blend with an immersion blender until smooth. Salt, blend, taste, add more salt and honey if needed. Set aside. Spray the griddle with vegetable spray, and fry the polenta disks until brown on each side for a few minutes. Melt 1 tablespoon butter in 1 saute pan and cook the red onion and squash until golden and yummy, stirring constantly. It won't take long. Toss corn into 1 of the saute pans with a spray of cooking spray and toast. A watchful cook can do all 3 at once, save the cook doesn't leave the stove and stays on her toes! Assemble: Lay the polenta rounds on a foiled baking sheet. Top with a dollop of the avocado butter. Sprinkle on a little onion, corn, and squash. Do not overcrowd the round. Top with the cheese and broil until the cheese melts and covers the filling. Garnish each with a small dollop of the jalapeno jelly (red or green) and serve immediately (4 on a plate for a big meal, 2 on a plate for tapas for 6 or 1 per person as appetizers for 12). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 59373,"Delilah's 7 Cheese Mac and Cheese 2 pounds elbow macaroni 12 eggs 1 cup cubed Velveeta cheese 1/2 pound (2 sticks) butter, melted 6 cups half-and-half, divided 4 cups grated sharp yellow Cheddar, divided 2 cups grated extra-sharp white Cheddar 1 1/2 cups grated mozzarella 1 cup grated Asiago 1 cup grated Gruyere 1 cup grated Monterey Jack 1 cup grated Muenster 1/8 teaspoon salt 1 tablespoon black pepper Instructions: Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm. Whisk the eggs in a large bowl until frothy. Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl. Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more. Serve hot. ","[Chardonnay, Riesling, Pinot Grigio, Gouda]" 59374,"Creamy Tomato Soup 4 tablespoons unsalted butter 1 slice bacon, finely chopped 1 Spanish onion, chopped 1 carrot, chopped 1 stalk celery, chopped 4 cloves garlic, finely chopped 5 tablespoons all-purpose flour 4 1/2 cups low-sodium chicken broth 1 (28-ounce) can whole, peeled tomatoes 3 parsley sprigs 3 fresh thyme sprigs 1 bay leaf 1 cup heavy cream 1 3/4 teaspoon kosher salt Freshly ground black pepper Instructions: Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool. Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat. Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59375,"Tropical Fruit Beignets 2 cups sifted all-purpose flour 1/4 ounce dried yeast (1 packet) 1 teaspoon kosher salt 1/4 cup, plus 1 tablespoon sugar 1 teaspoon ground mace 1 teaspoon ground cinnamon 1/4 cup grapeseed oil 2 egg yolks 1 1/4 cups cold, light beer 3 egg whites Canola oil, for deep-frying (enough to submerge the beignets) 1 cup heavy cream 1 cup all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground mace 1 tablespoon granulated sugar 1/4 cup powdered sugar 5 small bananas, peeled, cut in 1/2 crosswise; or 3 regular bananas, peeled, cut in 1/2 lengthwise and again crosswise 1 ripe mango, peeled, cut into 10 strips 10 thick strips pineapple Powdered sugar 20 mint leaves, shredded, for garnish Vanilla-Cinnamon Almibar, recipe follows 1 vanilla bean, split in half lengthwise 1 cup sugar 1 cup water 1 stick cinnamon 2 tablespoons fresh-squeezed lime juice Instructions: Combine the sifted flour, yeast, salt, 1/4 cup of sugar, and the spices in a large bowl. In another bowl, combine the grapeseed oil, egg yolks, and beer. Combine the dry and wet ingredients and whisk until all the lumps are gone. Set a mixer on medium-high speed and in another bowl, whip the 3 egg whites with the remaining tablespoon of sugar to a medium-soft peak. Carefully fold the egg whites into the beer batter. Let this mixture rest covered, at room temperature for 1 hour. In a fryer or deep pot heat the oil to 375 degrees F. Whip the heavy cream by hand or with an electric mixer until it becomes stiff. Set aside. Combine the flour, cinnamon, mace, and granulated sugar. Coat the fruit with this, shaking off the excess. Now dip each piece of fruit into the batter, and drop 1 by 1 into the hot oil. Cook the beignets until they are golden brown. Place them on a large plate lined with paper towels, gently patting them to soak up excess oil. Dust with powdered sugar and serve immediately with the whipped cream topped with mint leaves. For even more flavor, serve drizzled with Almibar Syrup. Combine all of the ingredients in a saucepan, bring them to a boil, then let them simmer uncovered for 15 minutes, until the mixture is slightly golden and syrupy and reduced to about 1 cup. Remove the vanilla bean and cinnamon stick. Refrigerate the syrup. It will keep for up to 2 months. Yield: 1 cup ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 59376,"Polenta with Leeks and Gorgonzola 2 large white fennel bulbs 3 large yellow onions 5 tablespoons fruity green olive oil Salt and pepper 2/3 cup dry red wine 2 very large leeks, white only (about 1 1/2 cups, sliced) 1 teaspoon butter 6 to 7 cups any low-fat vegetable broth 1 cup coarse or regular polenta (yellow cornmeal) 3 ounces Gorgonzola Chopped flat-leaf parsley leaves Instructions: Trim the fennel bulbs, wash them well, cut them in 1/2lengthwise, and then slice them about 1/4 inch thick. Peel the onions and slice them the same way. Heat 3 tablespoons of the olive oil in a large non-stick pan and cook the fennel and onions in it slowly, stirring often, adding a little salt and pepper, to taste, until they are completely soft and golden brown. Stir in the wine, and continue cooking until almost all the liquid is gone, then set the pan aside. Clean the leeks thoroughly, cut them in 1/2 lengthwise, then slice them quite thinly crosswise. Heat the remaining olive oil and the butter in a non-stick pan and saute the leeks, stirring them often, until they are soft and beginning to color. Add a little sprinkle of salt?but not too much. Heat 6 cups of broth in a medium-sized saucepan and whisk in the polenta. Lower the heat and simmer the polenta, stirring constantly with a wooden spoon, or at least very often, until it is thick and smooth, about 30 minutes. Stir in the sauteed leeks; break the Gorgonzola into chunks and stir it in. Keep stirring until the cheese is all melted into the cornmeal. The polenta should be thick and smooth, but not stiff. If it is holding a shape as you stir it, gradually mix in a bit more vegetable broth. Meanwhile, warm up the caramelized fennel and onion mixture. This too could be moistened with a bit of vegetable broth, if needed. Ladle the polenta into warm, shallow bowls or onto warm plates, and spoon some of the fennel and onion mixture around the polenta. Scatter some fresh flat-leaf parsley across the top and serve at once with a good red wine. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 59377,"Graham Cracker Grape Sandwiches Graham crackers Green, red or black seedless California grapes, halved (depends on how hungry everyone is) Cream cheese Instructions: Spread cream cheese on top of graham crackers and top with halved grapes. Eat open-faced or add another cream cheese-covered graham cracker on top for a complete sandwich. ","[Chardonnay, Sauvignon Blanc, Riesling]" 59378,"Four-Step Lemon-Onion Chicken 4 boneless, skinless chicken breast halves (about 8 ounces each), sliced in half horizontally 1 teaspoon dried thyme Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1/4 cup all-purpose flour 1 red onion, thinly sliced 1 small bunch fresh thyme, leaves chopped 1/4 cup white wine (optional) 1 cup low-sodium chicken broth Juice of 2 lemons 2 tablespoons unsalted butter One 9-ounce bag spinach Instructions: Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 59379,"Rum Spice Cake 1/2 pound unsalted butter 1/2 pound light brown sugar 1 teaspoon vanilla extract 2 teaspoons lime juice 1 teaspoon lime zest 6 eggs 6 ounces bread crumbs 6 ounces flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon cloves, ground 1 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 1 cup with rum 1 pint Port 4 cups mixed marinated fruit, recipe follows, squeezed 1 pound black raisins 1 pound golden raisins 1 pound prunes, cut in quarters or eighths, depending on size. 4 cinnamon sticks 2 vanilla beans, split 5 ounces Jamaican White rum 5 ounces Jamaican Spiced Rum 5 ounces Port wine Instructions: Preheat the oven to 350 degrees F. In a mixing bowl, cream the butter and sugar till light and fluffy. Mix in the vanilla, lime juice, and lime zest. Add the eggs, 1 at a time, and incorporate well. In a separate bowl, combine the bread crumbs, flour, all the spices, baking powder, and salt. In another bowl, combine rum and port. Add flour mixture alternately with rum/port mixture into the batter. Prepare a 9-inch cake or spring form pan by lining bottom and sides with parchment paper. Fill the pan 3/4 of the way and bake until a skewer comes out of the center of the cake clean, about an 1 hour and 10 minutes. Put raisins, prunes, cinnamon sticks, and vanilla beans in a glass jar and cover with mixture of equal parts Jamaican white rum, Jamaican spiced rum, and Port. Cover with a tight fitting lid, label, and date the jar. Put in a cool, dry cupboard. From time to time, check the fruits to see if more liquor is needed, as the fruits will plump and soak up the liquid. Keep the fruit covered in liquor. It is best to allow the fruit to marinated for at least a month for best flavor. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 59380,"Braised Chicken Thighs and Legs with Tomato 4 tablespoons canola oil 6 chicken thighs 6 chicken legs Kosher salt 1 teaspoon whole cumin seeds 2 teaspoons chili flakes 1 large white onion, peeled, halved and thinly sliced 1 large ginger knob, peeled and grated 6 garlic cloves, peeled and halved lengthwise 1 (28-ounce) can whole, peeled tomatoes 2 cinnamon sticks 4 fresh or dried bay leaves Water, as needed Instructions: Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside. In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.) When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 59381,"No-Churn Strawberry-Lemonade Sorbet 16 ounces (about 4 cups) frozen strawberries 3 tablespoons frozen lemonade concentrate Instructions: Add the strawberries and lemonade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months. ","[Prosecco, Moscato, Vinho Verde]" 59382,"Sourdough Olive Stuffing 1/3 cup STAR Originale Olive Oil 1 large onion, minced 1 cup thinly sliced celery 2 (6 oz.) packages sourdough stuffing mix 1/4 cup chopped parsley 1 cup chicken broth, or more 3/4 cup sliced STAR Spanish Olives Salt and pepper Instructions: In large skillet, heat olive oil over medium-high. Add onion and celery and saute until tender, about 5 minutes. Transfer to large bowl. Stir in contents of both stuffing mixes and parsley. Mix well. Gradually stir in chicken broth, a little at a time until stuffing is lightly moist but not packed together. Carefully stir in olives and season to taste with salt and pepper. Can be made up to 2 days ahead. If using to stuff bird, reheat on top of stove, stirring gently to prevent mushiness. If baking separately, turn into oiled shallow casserole, cover with foil and bake at 350 degrees F for 20 minutes. Uncover and bake 15 to 20 minutes longer.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 59383,"Chickpea Salad 1/2 cup tahini Juice of 2 lemons (1/4 cup) 3 cloves garlic, minced 1/2 cup olive oil 1 1/2 teaspoons kosher salt Freshly cracked black pepper, to taste Two 15-ounce cans chickpeas, drained and rinsed 1 cup cherry tomatoes, halved 1/4 cup parsley, finely chopped 4 scallions, finely sliced Instructions: In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve! ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59384,"Yellow Split Pea Soup with Salt Pork 1 pound dried yellow split peas 4 cups chicken broth 2 small onions, finley chopped 1 pound salt pork in a piece 1 bay leaf 1/2 to 1 teaspoon dried marjoram or thyme Salt and freshly ground black pepper Instructions: Wash the yellow split peas carefully. Cover them with chicken broth, add the chopped onions, salt pork, bay leaf and herbs and bring to a boil. Lower the heat and simmer, partially covered, for 1 to1 1/4 hours or until the peas are tender but have not fallen apart. Remove salt pork from the soup; discard the bay leaf and season soup to taste with salt and pepper. Cut the salt pork into 1/4 inch slices. Place a few slices of pork in individual serving bowls, ladle soup over the pork and serve with good rye bread. VARIATIONS Add a chopped carrot and stalk of celery to the mixture; after you remove the salt pork, puree the soup and thin with more stock if too thick. Or simmer soup without salt pork; saute kielbasa until crisp, slice thinly and serve in soup. ","[Riesling, Pinot Grigio, Chianti, Garnacha]" 59385,"Empanada Mariscada 5/8 cup all purpose flour 1/2 teaspoon baking powder 1 1/2 teaspoons sugar 1/2 teaspoon salt, plus extra for seasoning 1 egg 1/4 cup dry sherry 1 1/2 tablespoons melted butter 5 cups of olive oil (for deep frying) 12 mussels 2 tablespoons dry white wine 1 tablespoon clarified butter 1 green pepper, finely diced Half medium onion, finely diced 1/2 cup raw shrimp (shelled weight) finely sliced 2 pimentos, finely diced 1/2 cup crabmeat, finely sliced Salt Black pepper Spring lemon thyme Egg white for brushing pastry Freshly grated Parmesan cheese Instructions: First prepare the dough. In a bowl mix flour with baking powder, sugar and salt. Make a well in the center of the flour and add egg, the sherry and the melted butter. Mix quickly with a spatula forming a smooth dough. Knead lightly and then place in the refrigerator for 1 hour. Place olive oil into a deep fryer and set at 370 degrees. Place mussels in a saucepan with 2 tablespoons dry white wine, cover with lid and place on heat, shaking from time to time - cook 2 minutes. Take mussels from shell, remove beard, finely slice mussels. Place clarified butter into a frypan and add green pepper and onion. Saute gently and then add raw shrimp and pimento - stir until shrimp is colored and then add crab and mussels. Season with salt, pepper and lemon thyme. Remove mixture from heat and allow to cool completely. Roll pastry dough out thinly. Cut pastry into 1 1/2-inch by 3-inch pieces. Brush with egg white and place a teaspoon of filling in the center of each. Dab your fingers in a little flour and fold pastry over and secure by pressing gently around edges. Drop 'empanadas' into the hot oil and cook 3 1/2 minutes or until puffed and golden. Turn them once. Place on serving dish and dust with freshly grated Parmesan cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 59386,"Crispy Nashville Chicken Skins Vegetable or canola oil, for oiling paper and skins 1/2 to 3/4 pound chicken skins (from 3 to 4 chickens; skins from the breast are easiest to work with)
3 tablespoons cayenne pepper 2 tablespoons packed brown sugar
1 tablespoon sea salt
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon ground black pepper
3/4 teaspoon ground mustard
3/4 teaspoon lemon pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Dash of Carolina Reaper cl powder (use in small amounts, it is HOT)
9 cups vegetable or canola oil Instructions: For the skins: Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and coat paper with oil. Trim chicken skins to palm-size pieces. This will provide a chip-like finished product, great for dipping. Spread chicken skins in a single layer on baking sheet and flatten. Lightly coat the skins with additional oil. Bake until fat is rendered out, 25 to 30 minutes. Transfer to paper towels to rest and cool. For the Nashville seasoning: Meanwhile, combine cayenne, brown sugar, salt, garlic powder, paprika, chili powder, onion powder, black pepper, ground mustard, lemon pepper, coriander, cumin and Reaper powder in a small bowl and mix thoroughly. Set aside. Pour oil into a large pot to measure at least 2 inches deep and bring up to 350 degrees F. Place a handful of skins in the oil and fry until warmed through and crispy, 1 to 2 minutes. Remove from the pot using a metal strainer and place in a large bowl. Sprinkle the seasoning over the skins and toss to coat evenly. Make sure the oil returns to 350 degrees before starting a new batch. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59387,"Fig and Goat Cheese Bites 1/4 cup balsamic vinegar 1 tablespoon extra-virgin olive oil 1 fresh fig, sliced 2 tablespoons goat cheese 1 tablespoon mascarpone cheese 2 prepared puff pastry shells 1/4 teaspoon honey 3 dried apricots Instructions: In a small skillet, combine the vinegar and olive oil and bring to a simmer over medium heat. Cook for 1 minute, then add the sliced figs. Simmer until the vinegar is reduced and syrupy, 1 to 2 minutes more. In a small bowl, stir together the goat and mascarpone cheeses. Spoon the cheese mixture into the pastry shells, top with a drizzle of honey, a sliced fig, and a drizzle of balsamic reduction. Chop up the dried apricots and set on the side of the pastry shells on the plate.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59388,"Girlfriend Toast 3 tablespoons I Can't Believe It's Not Butter!? Original Soft Spread 3 1/2 tablespoons natural cane turbinado sugar A pinch (1/16 teaspoon) ground cardamom A pinch (1/16 teaspoon) nutmeg Zest of 1 lemon 4 slices gluten-free bread 4 tablespoons mascarpone cheese 1 pint fresh raspberries Lemon peel curls and fresh mint sprigs for garnish (optional) Instructions:

1. Preheat oven to 450 degrees F.
2. In a small bowl, combine the I Can't Believe It's Not Butter!® Original Soft Spread, turbinado sugar, cardamom, nutmeg, and lemon zest.
3. Spread the mixture evenly on four slices of bread. Place each piece of bread on a standard-sized baking sheet lined with parchment. Bake 5-7 minutes, until the Spread mixture on top begins to caramelize.
4. Remove toast from the oven and cool slightly before spreading 1 tablespoon of mascarpone cheese on each slice of toast, then top with fresh raspberries. Garnish, if desired, with lemon peel curls and mint sprigs. Nutrition Information Per Serving Calories 300, Calories From Fat 160, Saturated Fat 8g, Trans Fat 0g, Total Fat 17g, Cholesterol 35mg, Sodium 80mg, Total Carbohydrates 29g, Sugars 13g, Dietary Fiber 4g, Protein 4g, Vitamin A 15%, Vitamin C 30%, Calcium 6%, Iron 6% ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 59389,"Roast with Root Vegetables and Herbs One 3-pound roast (I'm using flat of brisket) 1 tablespoon mustard (I'm using Dijon) 2 tablespoons chopped fresh sturdy herb (I'm using rosemary) Salt and pepper 1 pound carrots, cut into large chunks 1 pound potatoes, quartered (I'm using Idaho) 1 pound onions, quartered (I'm using red) 6 cloves garlic Olive or other oil, for tossing vegetables 2 cups liquid (I'm using chicken stock) 3 tablespoons butter Splash of vinegar (I'm using red wine vinegar) Instructions: Preheat the oven to 450 degrees F. Rub the roast with the mustard, then season with the rosemary and some salt and pepper. Put the roast on a rack in a roasting pan. Roast for 1 hour. Reduce the oven temperature to 325 degrees F. Toss the carrots, potatoes, onions and garlic with some oil, salt and pepper and add them to the pan. Continue to roast for 30 minutes.\u202f Add the chicken stock to the pan and continue to roast to the desired tenderness and temperature, 165 to 190 degrees F for brisket. (See Cook's Note.) If you do racks or a leg of lamb, 135 degrees F and up is desired. For a pork rack or loin, cook to 145 degrees F and up. Remove the roast to a cutting board and let rest for 20 minutes. While the meat is resting, stir the butter into the liquid in the pan with a splash of vinegar. Slice the meat and serve over the vegetables. Top with the sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 59390,"Barbecue Pizza: Elvis Pizza (Coletta's Italian Restaurant) One 1/4-ounce package active dry yeast 1/4 cup warm water (110 degrees F) 3 1/2 cups all-purpose flour 1 teaspoon salt 1/4 cup olive oil 3/4 cup warm water 1 cup ketchup 1/3 cup tomato puree 1/2 cup tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon white vinegar 3 whole cloves 1/3 cup sliced onions 1/6 teaspoon granulated garlic 2 teaspoons sugar 1/2 teaspoon salt 1 teaspoon dried basil 1/2 teaspoon black pepper 6 ounces water 2 cups barbecue sauce 12 ounces low-moisture, part skim shredded mozzarella (recommended: Wisconsin) 2 ounces pasteurized process shredded Cheddar (recommended: Wisconsin) 1 1/4 pounds barbecue meat (cooked and chopped pork shoulder), heated Instructions: To Make Dough: Dissolve yeast in warm water and set aside. Combine flour and salt in mixing bowl. Make a well in the center of flour. Add the yeast mixture, oil and 3/4 cup of water. Stir and mix with a wooden spoon until a rough ball of dough is formed and dough cleans the sides of bowl. Turn dough out of bowl onto a lightly floured work surface. Knead dough for 7 to 8 minutes until it is smooth and satiny (dust dough with flour if it feels sticky). Dust a large mixing bowl lightly with flour. Place dough in bowl; cover with plastic wrap and a kitchen towel. Put dough in a warm place to rise for 1 1/2 hours, until double in bulk. After dough has doubled in bulk, punch down and turn out of bowl onto work surface. Knead lightly for about 2 minutes. Roll or stretch dough into a circle that is 16 inches in diameter and about 1/4-inch thick. Place dough in a 16-inch flat pizza pan. Cover dough with a clean towel and let rise a second time for about 45 minutes before adding toppings. To Make Barbecue Sauce: Combine all barbecue sauce ingredients in a 2-quart saucepan. Bring to a boil. Turn heat down and simmer for 20 minutes, stirring frequently. Remove pan from heat. Strain out cloves and onions. Let cool to room temperature. Refrigerate until ready to use. Sauce can be made 1 or 2 days ahead. Makes 2 cups of sauce. To Assemble Pizza: Preheat the oven to 500 degrees F. Spread 1/3 of barbecue sauce evenly over dough to within 1/2 inch of edge. Mix the mozzarella and cheddar cheese and sprinkle them over the sauce. Bake pizza for about 10 minutes until crust is golden brown and cheese is bubbly. Remove pizza from oven and spread barbecue meat over the cheese. Add remaining barbecue sauce evenly over meat. Serve at once. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 59391,"Neely's Mash BOO-tatoes 2 pounds Yukon gold potatoes, scrubbed well, cut into eighths Water Salt 2 tablespoons olive oil 4 scallions, thinly sliced 1 bunch kale, stems discarded, and leaves finely chopped 3/4 cup milk 4 tablespoons butter Freshly ground black pepper 1/4 cup sour cream 1/4 cup freshly grated Parmesan Instructions: Add the potatoes to a pot of cold water and salt the water. Bring to a simmer over medium heat and cook the potatoes until tender, about 20 minutes. Drain the potatoes in a colander. Add 2 tablespoons of olive oil to the pot over medium-high heat. Once the oil is hot, add the green onions and the kale. Saute until tender, tossing with tongs, about 3 to 4 minutes. Stir in the milk and butter and season with salt and pepper, to taste. Let the milk warm and the butter melt. Put the potatoes into the pot and mash with a potato masher. Stir in the sour cream and the Parmesan and season with salt and pepper, to taste. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59392,"Uni Bisque with Crab Salad Butter, to cook 4 shallots minced 1/2 tablespoon minced ginger 1/2 cup sake 3 cups dashi or chicken stock 1 cup cream 1 cup uni 2 tablespoon chopped chives Crab Salad, recipe follows 1 cup Dungeness crab 1 lemon, juiced 1 tablespoon honey 1/2 tablespoon chopped chives 3 splashes hot pepper sauce 1/2 cup brunoised celery or fennel Salt and freshly ground black pepper, to taste Instructions: Saute shallots and ginger. Deglaze with sake. Add dashi and cream. Reduce by 20 per cent. Add uni and blend. Season. Serve with Crab Salad on the side. Mix all and taste. Serve in hollowed out uni shells nestled in a salt pile. Garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 59393,"Tailgating Sangria 24 cups ice 4 apples, sliced 4 peaches, sliced 24 lemon wheels 24 lime wheels 24 ounces light rum 4 bottles white wine (recommended Sauvignon Blanc) 12 ounces peach schnapps 12 ounces sour apple liqueur 24 ounces fresh lime juice 16 ounces fresh lemon juice 24 ounces lemon lime soda 24 ounces soda water Instructions: 2 cups simple syrup (equal amounts sugar and water, heated until sugar dissolves; cooled); In a 2 1/2 gallon bottled water container or other large vessel, add the ice, then the fruit and follow with the liquids. Cover the top and shake well. Invert onto the dispenser and serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Cava]" 59394,"Burned Peach Ice Cream 2 cups half-and-half 1 cup whipping cream 1/2 cup sugar 1/2 cup peach preserves (not jelly) 1 vanilla bean, split and scraped Pinch kosher salt 4 medium peaches, halved, seeded and grilled or broiled until brown Instructions: Combine all ingredients (including the bean and its pulp), except peaches, in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and strain into a lidded container. Cool mixture, then refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Meanwhile, chop peaches roughly. Once the volume has increased by 1/2 and reached a soft serve consistency, add the peaches and continue turning to incorporate. Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving. NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble on the surface, remove it from th ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 59395,"Broccoli, Parmesan and Lemon 3 heads broccoli (about 3 pounds) 3 tablespoons olive oil Salt and freshly ground black pepper 1 cup freshly grated Parmigiano-Reggiano 1 lemon, juiced Instructions: Preheat the oven to 400 degrees F. Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes. Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59396,"Spicy Honey Dijon Sauce 1/2 cup Dijon mustard 1/4 cup honey 1 chipotle peppers in adobo sauce 2 teaspoons adobo sauce (optional) 1 teaspoon cider vinegar Instructions: In a small food processor, combine all ingredients. Refrigerate until ready to use. ","[Chardonnay, Riesling, Gewrztraminer]" 59397,"Hawaii Pie-O 14 whole graham crackers 3 tablespoons granulated sugar Pinch of salt 6 tablespoons unsalted butter, melted 2 cups fresh pineapple chunks One 15-ounce can cream of coconut 3 tablespoons rum Juice of 1 lemon Pinch of salt Toasted shredded coconut, for topping Whipped cream and maraschino cherries, for serving Instructions: Make the crust: Preheat the oven to 350 degrees F. Combine the graham crackers, sugar and salt in a food processor and pulse until the graham crackers are finely ground. Add the melted butter and pulse until moist. Press the crumbs into the bottom and up the side of a 9-inch pie plate; bake until set, 18 to 22 minutes. Transfer to a rack and let cool completely. Make the filling: Combine the pineapple, cream of coconut, rum, lemon juice and salt in a blender and puree until smooth. Pour into the prepared crust and freeze until firm, about 6 hours. Top with shredded coconut. Serve with whipped cream and cherries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59398,"Mulligatawny Soup 1 to 2 jalapeno peppers 4 teaspoons freshly ground black pepper 1 tablespoon ground coriander 2 teaspoons ground turmeric 3/4 teaspoon ground cumin 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 5 garlic cloves 2 teaspoons grated fresh ginger 2 1/2 tablespoons butter 2 onions, chopped 1 pound lamb meat, 1/2 to 1-inch cubes 1/3 cup (about) tomato paste 2 quarts chicken broth 1 1/2 teaspoons salt 2 carrots, diced 2 apples, peeled, cored, diced 1 small potato, peeled, diced 1/2 cup frozen peas Instructions: Remove stems and seeds from jalapenos (wear gloves!). To a food processor, add: jalapenos, black pepper, coriander, turmeric, cumin, nutmeg, cloves, garlic and ginger and process to a paste-like consistency. Melt butter in large pot. Cook onion until soft and golden, about 10 to 12 minutes. Add spice paste and lamb, and cook 5 to 7 minutes stirring often. Add tomato paste, broth and salt. Bring to a simmer, stir occasionally, and cook 30 minutes. Add the carrots, apples and potato, and continue to simmer until vegetables are tender, 20 to 30 minutes. Add peas and cook 5 minutes more. Serve and be hooked! ","[Rhone Blends, Pinot Noir, Tempranillo]

" 59399,"Cola Cake Nonstick cooking spray, for spraying the bundt pan 2 1/2 cups cola, such as Dr. Pepper
1 stick (8 tablespoons) unsalted butter
1/2 cup vegetable oil
2 cups granulated sugar
1/2 cup sour cream
1/2 teaspoon vanilla
2 large eggs, lightly beaten
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
2 tablespoons unsalted butter 2 tablespoons unsweetened cocoa powder
4 to 6 tablespoons cola, such as Dr. Pepper
1 cup confectioners' sugar
Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a bundt pan with cooking spray. Bring the cola to a boil in a medium saucepan over medium-high heat and reduce down to about 1 1/4 cups, about 12 minutes. Reserve 1/4 cup in a separate bowl. Add the butter and oil to the remaining cola in the pan and cook over medium-low heat until the butter is melted. Add the granulated sugar and stir until it is mostly dissolved. Take off the heat and let cool, then whisk in the sour cream, vanilla and eggs. Whisk together the flour, baking soda, baking powder and salt in a large bowl. Add the cola mixture and whisk until incorporated. Pour the batter into the prepared bundt pan and bake until a wooden skewer inserted into the center comes out clean, about 1 hour 10 minutes. Let the cake cool in the pan for 5 minutes. Set a cooling rack over a parchment-lined baking pan. Invert the cake onto the rack. Poke the cake all over with a wooden skewer, then spoon the reserved cola reduction all over the cake. Let cool completely. For the glaze: Combine the butter, cocoa powder and 2 tablespoons of the cola in a medium saucpan and cook on medium low until the butter is melted. Stir to combine, then stir in the confectioners' sugar until incorporated. Add the additional cola, about a half tablespoon at a time, until the mixture is a thick drizzling consistency. Drizzle the glaze over the cake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 59400,"Shepherd's Pie One 5-pound boneless leg of lamb 1 tablespoon beef base 2 cups water 1 1/2 cups port 4 cloves garlic, sliced thin 5 carrots, peeled, sliced in 1/2-inch pieces and cubed 6 stalks celery peeled, sliced in 1/2-inch pieces and cubed 5 parsnips, peeled, sliced in 1/2-inch pieces and cubed 2 white onions, chopped 2 tablespoons chopped thyme leaves 2 tablespoons chopped rosemary leaves 1/2 cup frozen green peas Mashed potatoes, as needed, for topping Beer, for serving (recommended: Guinness) Instructions: Preheat the oven to 300 degrees F. Put the lamb in a roasting pan and roast until an instant-read thermometer registers 140 degrees F, about 2 hours. Remove from the oven to a cutting board and let stand for 2 hours. Trim off the fat and cut into 1/2-inch squares. In a medium pot over medium heat, mix the beef base with the water and bring to a boil. Add the port, reduce the heat and simmer for 15 minutes. While the mixture is simmering, add the garlic. In a large saucepan add the carrots, celery, parsnips and onions. Stir in the lamb and the beef broth mixture and cook until the vegetables are al dente. Distribute the mixture evenly into 12 shallow heat-proof dishes and sprinkle with chopped thyme and rosemary. There should be about 2 ounces of liquid in each dish, or about a 1/2-inch deep. Sprinkle with green peas. Pipe mashed potatoes through pastry bag to cover the mixture. Raise the oven temperature to 400 degrees F. Put the dishes into the oven and bake until the tops of the mashed potatoes are browned. Remove from the oven and serve with a pint of beer. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]

" 59401,"Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sanwiches 3 tablespoons wasabi paste, or to taste 1/3 cup cream cheese, at room temperature 24 party pumpernickel bread slices 1 ripe Hass avocado 1/2 lemon 16 ounces smoked salmon, thinly sliced Instructions: Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture. Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently. Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 59402,"Callaloo's Jerk Chicken 5 bunches whole scallions, finely chopped 3 large cloves garlic, minced 3 Scotch bonnet peppers, seeded and minced 2 sprigs fresh thyme 1/4 cup ground allspice (dry pimento berries) 2 tablespoons freshly ground black pepper 1 1/4 tablespoons salt 1 cup water 5 pounds chicken thighs or 2 whole chickens cut into quarters (dark meat tastes better) Instructions: Combine the ingredients (except the water and chicken) in a large bowl. Then add the water to create a paste. You should then add the chicken and let it marinate, at least 1 hour or ideally 24 hours in the refrigerator. You can grill or bake the chicken; ideally you mark the chicken on the grill, and then finish it off in the oven. ","[Jamaican Red Stripe, Cabernet Sauvignon, Zinfandel, Malbec]" 59403,"Pistachio Gelato 2 cups milk 1/2 teaspoon grated lemon peel 4 yolks 1/2 cup sugar 1/8 teaspoon salt 1/4 cup pistachio paste Sicilian pistachios, for garnish Instructions: In a saucepan, heat the milk and lemon peel to a simmer then turn off the heat and allow to infuse 10 minutes. Meanwhile, whisk the yolks with the sugar and salt till very light in color and fluffy. Whisk in the hot milk and return the mixture to the heat. Cook carefully until it thickens then immediately add the pistachio paste whisking well. Pour the custard base into a new container and cool it in an ice bath. Turn as per manufacturer's instructions. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59404,"Valentine's Day Cupcakes|Heart of the Batter 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 1/2 cup strawberry-flavored milk, at room temperature 6 strawberries, hulled 2 cups confectioners' sugar 1/2 cup unsweetened cocoa powder 1 stick unsalted butter, at room temperature 1/2 cup heavy cream 3 strawberries, hulled and halved lengthwise Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup jumbo muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl.
Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the strawberry milk, beginning and ending with flour, until just combined.
Divide the batter evenly among the prepared muffin cups. Bake until a toothpick comes out clean, 25 to 30 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
Using a paring knife, cut a cone-shaped piece of cake out of the top of each cupcake (about the same size as the strawberries), stopping about 1/2 inch from the bottom. Stuff with the strawberries, then cover with a small piece of the removed cake.
Make the frosting: Sift the confectioners' sugar and cocoa powder into a medium bowl. Transfer half of the sugar-cocoa mixture to a large bowl; add the butter and 1/4 cup cream and beat with a mixer on medium-high speed until smooth. Add the remaining sugar-cocoa mixture and 1/4 cup cream and beat until fluffy. Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top each with a strawberry half.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59405,"Molly's Mini Marzipan Treats 14 ounces marzipan Powdered sugar, for dusting 12 ounces milk chocolate chips Sprinkles, for decorating Instructions: Line a baking sheet with parchment paper. Roll out the marzipan to 3/4 inch thickness, using powdered sugar to dust the work surface and rolling pin to avoid sticking. Cut into desired shapes. Meanwhile, melt the chocolate over a double boiler until smooth. Using 2 forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the lined baking sheet and decorate with sprinkles as desired. Allow to set until firm, about 30 minutes. Share! ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 59406,"Roasted Hazelnut Granola 1 cup roasted hazelnuts, roughly chopped 1 cup roasted cashews, roughly chopped 1 cup old-fashioned oatmeal 1/2 cup sliced or slivered almonds 1/2 cup sweetened, shredded coconut 3 tablespoons vegetable oil 2 tablespoons honey Instructions: Preheat the oven to 350 degrees. To make the granola, toss the hazelnuts, cashews, oatmeal, almonds, coconut, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a metal spatula, until the mixture turns an even golden brown, about 20 minutes. Remove the granola from the oven, scrape the pan with the spatula to loosen the granola, and allow to cool, stirring once. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 59407,"Croque Monsieur 1 pound sliced ham, pitt or tavern (16 slices) 8 ounces Gruyere cheese, sliced (8 slices) 8 slices baguette, 1/3-inch thick 1/4 cup Dijon-style mustard 1/2 stick butter, at room temperature Instructions: To prepare the sandwich, stack 4 slices of ham and 2 slices of cheese on a slice of bread. Evenly apply a quarter portion of the mustard to the inside of the second slice of bread. After stacking evenly, apply butter to both exterior slices, and then cook in a preheated pan or griddle on medium heat. Cook until golden brown, and then flip and repeat the process. This should take 2 to 3 minutes per side. Once cooked, remove and enjoy. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 59408,"Double Thick Grilled Pork Chop with Ginger Plum Bbq Sauce 6 plums, peeled and quartered 2 ounces ginger 1 small clove of garlic, crushed and chopped 6 ounces hosin sauce, plus some for garnish 8 ounces lite brown sugar 8 ounces water 2 ounces soy sauce 1 ground piece star anise 2 ounces cider vinegar 2 scallions Pork loin Salt 1 tablespoon rice wine vinegar 1/2 teaspoon sesame oil 1/2 teaspoon chili flakes 3 ounces bean sprouts 1/2 pound carrots, julienned 1/2 pound cucumber, julienned 2 to 3 scallions 1 teaspoon salt 1/2 teaspoon sugar Chinese pancakes Instructions: Preperation of Ginger Plum BBQ Sauce: Simmer plums, ginger, 1 clove garlic, hoisin sauce, brown sugar, 2 tablespoons water, soy sauce, and star anise, 20 minutes or until plums are loose. Add vinegar and simmer, uncovered, stirring constantly until sauce thickens, about 10 minutes. Discard star anise, strain and stir in scallions. Preparation of Meat: Trim loin into double thick chops, marinate in BBQ sauce overnight, and grill to desired temperature. Preparation of Mushu Pancake Filling: In a large bowl, combine one large clove clove garlic, 1/4 teaspoon salt, 3 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1/2 teaspoon sesame oil, and 1/2 teaspoon chili flakes and whisk to combine. Add 2 ounces bean sprouts, 1/2 pound carrots, 1/2 pound seeded and julienned english cucumber, 2 to 3 scallions cut into narrow ribbons, 1 teaspoon salt, and 1/2 teaspoon sugar. Combine well and let sit for two hours. Warm pancakes, spread Hoisen sauce on pancake, fill with vegetables and roll. Presentation: Place pork loin on a plate. Garnish with two filled, rolled, warmed mushu pancakes. Garnish with fresh cilantro. Garnish Option: Make a reduction of duck stock, star anise, and plum wine. Reduce to glaze and lightly puddle on plate before adding pork chop and mushu pancakes ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]

" 59409,"Lazy Pork Hot Pot 1 1/2 quart (6 cups) low-sodium chicken broth 1/4 cup sherry 6 tablespoons soy sauce 5 medium garlic cloves garlic, smashed 1 (2-inch piece) ginger, sliced 4 ounces shiitake mushrooms, caps removed and reserved, tops thinly sliced and reserved 3/4 pound pork tenderloin, thinly sliced 3 green onions, thinly sliced on bias, for serving Toasted sesame oil, for serving (optional) Instructions: Combine broth, sherry, soy, garlic, ginger, and mushroom stems in a medium pot. Bring to a boil over high heat then reduce heat to low and simmer until broth is infused with flavors, about 30 minutes. Strain broth, return to pot over high heat, add broth and bring to a boil. Reduce heat to low, add pork and mushrooms and cook until pork is just cooked through, about 3 minutes. Garnish with green onions and sesame oil, if using, and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59410,"Fried Edamame Dumplings 1 cup shelled frozen edamame 1 tablespoon grated fresh ginger 2 tablespoons wasabi powder 1 lemon, juiced 1/2 teaspoon salt, plus more for salting water 2 tablespoons sesame oil, plus more if necessary 2 scallions, roughly chopped 24 wonton wrappers 2 cups water, plus more for sealing wontons Vegetable oil, for frying 1/2 cup soy sauce, for dipping Instructions: In a small saucepan add edamame to salted boiling water. Cook for 1 minute. Drain edamame and run under cold water to cool them slightly and add them to a food processor. Using a microplane grate the ginger and add to food processor along with wasabi powder, lemon juice, salt, sesame oil and scallions. Process until a chunky consistency forms. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon edamame mixture in center of each wrapper. Moisten edges of dough with water; fold opposite corners to form a triangle, pinching points to seal. In a heat proof pan add about 2 inches oil and heat. When oil is hot add dumplings and fry until golden brown about 10 minutes. Fry off in batches making sure they don't touch in the oil so they won't stick. Remove with a slotted spoon or spider and place on paper towels to absorb the oil. Serve warm on a platter with soy sauce. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 59411,"Chocolate Peanut Butter Balls 1 cup crunchy peanut butter 1/4 cup margarine or butter, softened 1 cup powdered sugar 2 cups RICE KRISPIES? cereal 1 1/2 cups semi-sweet chocolate morsels 2 tablespoons vegetable shortening 54 mini-muffin paper cups Instructions: In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S? RICE KRISPIES? cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate. Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 59412,"Blueberries and Kiwi with Passion Fruit Butter 1/2 cup sugar, plus 1/4 cup sugar 1/2 cup water 1 pear 1-cup passion fruit juice 1/2 cup orange juice 4 tablespoons butter, cut up 1 pint blueberries 2 kiwis, peeled and cut into 8 wedges 1/2-pint strawberries, green tops removed and cut up in 1-inch pieces 2 pears, cored and cut up in 1 inch pieces Instructions: A few hours before you serve the dish, make the pear chip garnitures. In a small saucepan, over medium heat, stirring together water and 1/2 cup sugar until sugar is completely dissolved. Slice the pear very thinly with a mandolin or a knife and dip in simple syrup. Lay on a silpat and bake in a convection oven on low, 225 degrees F, until dry and crisp about 60 minutes. Keep in an airtight container. Place the passion fruit juice, orange juice, and sugar in a saucepan and simmer it to reduce by 1/2. Remove it from the heat and mount (whisk in) the cut up the cold butter a few pieces at a time. Keep warm while preparing the fruit but not too hot or the sauce will break and the butter come out of suspension. In red wine glasses or other large stemmed glasses, divide up the blueberries, kiwis, strawberries, and pears evenly amongst 6 glasses. To serve drizzle them with the warm passion fruit butter sauce and place a pear chip in the center. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59413,"Roasted Stuffed Pig 100 pound pig 10 apples, roughly chopped 1 pound brown sugar 3/4 cup chipotle powder 1/4 cup salt 10 pounds bulk pork sausage 2 large heads green cabbage, sliced Instructions: Salt and pepper inside and outside of the pig. Combine stuffing ingredients and fill cavity of the pig. Roast pig over charcoal and hickory wood, slowly for about 10 to 11 hours at 275 degrees. *Pig roaster available from Bob Moyer ? (215) 257-2710; ","[Malbec, Tempranillo, Syrah, Zinfandel]" 59414,"Giblet Gravy 1 bag giblets Turkey drippings 5 to 6 tablespoons flour 2 to 4 cups low sodium chicken broth Freshly ground black pepper Instructions: Pour the contents of the giblet bags into a large saucepan. Cover with water and boil until cooked through, 20 to 25 minutes. Turn off the heat and set aside. Remove the giblets from the pan, allow them to cool, and then chop up the gizzards and liver. Pick the meat from the neck. Discard the bones. Pour all the turkey drippings out of the roasting pan into a separate container. Allow grease to separate from the juices. Ladle out the fat into another bowl. Place the roasting pan over 2 burners over medium heat (there should be lots of yummy brown bits in the pan). Add 3 to 4 tablespoons of the fat back into the pan. Whisk it around to evenly distribute it throughout the pan. Sprinkle 5 to 6 tablespoons of flour over the grease and whisk to combine it with the fat, loosening the bits from the bottom of the pan a little in the process. Cook the roux until it becomes a deep golden brown, 4 to 5 minutes. Pour in the chicken broth, whisking constantly. Add 2 to 4 cups, depending on your need. Cook the gravy, whisking gently, until the mixture begins to thicken. Pour in a little bit of the turkey drippings, but be aware that because the brine is so salty, these drippings are very salty. Keep cooking the gravy until thick, adding in chopped giblets, to taste, as well as plenty of black pepper. Use the giblet water from the saucepan to thin the gravy if it gets too thick. Serve when very thick and flavorful. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 59415,"Asparagus with Sun-Dried Tomatoes Over Pasta 3 tablespoons extra virgin olive oil 1/2 pound asparagus, cut into 1-inch pieces 1/4 cup sun-dried tomatoes, reconstituted either in olive oil or white wine 1/2 teaspoon dried thyme 2 to 3 tablespoons chopped fresh parsley Salt and freshly ground black pepper to taste 1/2 to 1 pound pasta of your choice, cooked 1/4 cup grated Parmesan cheese Instructions: Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 59416,"Berry Limonada 3-5 raspberries 2-3 sprigs of fresh mint 1 part Sauza? Signature Blue Silver Tequila 2 parts lemonade Instructions: Combine all ingredients into shaker with ice and stir, don't shake. Strain into glass. Garnish with fresh mint (optional). ","[Ros, Moscato, Prosecco]" 59417,"Blackberry Cheesecake Squares Cooking spray, for spraying foil One 11-ounce box vanilla wafers 1/2 cup pecans 1 stick (1/2 cup) butter, melted Three 8-ounce packages cream cheese 1 1/2 cups sugar 1 1/2 teaspoons vanilla 4 eggs 1/2 cup sour cream 4 cups blackberries 1 cup sugar 1 tablespoon cornstarch Instructions: Preheat the oven to 350 degrees F. For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray. Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!) For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again. Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool. For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes. In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture. Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better). When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 59418,"Ricotta, Olive and Pine Nut Spread One 15-ounce container whole milk ricotta cheese 1 cup large green olives, pitted (about 12) 1/2 cup pine nuts, toasted (2 1/2 ounces)* see Cook's Note 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/4 packed cup fresh flat-leaf parsley leaves Serving suggestion: serve on grilled bread, in endive leaves or as a dip for crudite. Instructions: In a food processor, combine the ricotta cheese, olives, pine nuts, olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Pulse until smooth. Add the parsley and pulse until combined. Season with salt and pepper. Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 7 minutes until lightly toasted. Cool completely before using. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 59419,"Boiled Chestnuts 24 large fresh chestnuts Instructions: In a large pot add enough water to cover the chestnuts and bring to a boil. Add the chestnuts and cook for approximately 45 minutes. Drain the chestnuts and peel off the outer shells. ","[Chardonnay, Riesling, Gewrztraminer]" 59420,"Pizza with Mozzarella and Gorgonzola Cornmeal, for sprinkling 1/4 recipe Master Pizza Dough, shaped in 7-inch round (see next recipe) 1/3 cup coarsely-chopped Mozzarella cheese 1/3 cup coarsely-chopped Gorgonzola cheese 1 teaspooon extra-virgin olive oil Freshly-ground black pepper Instructions: Preheat oven with pizza stone to 525 degrees. Sprinkle pizza peel with cornmeal; carefully transfer pizza round to peel. Top round with an even layer of mozzarella pieces, then top with layer of Gorgonzola. Sprinkle pizza stone with cornmeal and slide pizza onto hot stone. Bake 6 minutes. Remove pizza from oven, let cool 2 to 3 minutes, then drizzle on olive oil and season to taste with pepper. For a softer crust, dab rim with a moistened brush after first 3 minutes of baking. ","[Chardonnay, Barbera, Chianti, Tempranillo]" 59421,"Gooseberry Tart 1 1/2 cups plus 2 tablespoons of flour 3 tablespoons ice water 3 tablespoons sugar 4 cups gooseberries 3/4 teaspoon salt 2 teaspoon lemon zest 1 stick of butter, unsalted & cold 1 cup sugar 10-inch tart pan Instructions: Preheat oven to 350 degrees F. In large bowl sift 1 1/2 cups of flour. Add sugar and salt. Slice up butter and add to flour. Blend butter into flour using a pastry blender. Slowly, one tablespoon at a time, add water until dough comes together to form into a ball and flatten. Chill for 30 minutes. Roll out crust and lay into tart pan. Trim edges. Chill crust in pan. In large bowl combine berries with remaining flour. Toss in zest and sugar. Pour into pan. Bake for 45 minutes. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 59422,"Strawberry-Rose Granita 1 cup hulled strawberries plus 12 large strawberries 3/4 cup rose wine 2 tablespoons superfine sugar Fresh mint sprigs, for serving Instructions: Put the hulled strawberries in a bowl and set aside. Cut off and discard the tops of the 12 large strawberries and trim the bottoms so that they sit upright. Use a small melon baller to scoop out the inside of each strawberry to make a small cup, adding the scooped flesh to the bowl with the hulled strawberries. Wrap and store the berry cups in the refrigerator until ready to assemble. Combine the rose, sugar and bowl of strawberries and scooped flesh in a blender and blend on high until smooth. Strain through a fine-mesh sieve into an 8-inch square metal pan. Freeze 3 to 4 hours, scraping the mixture with a fork every hour to make it slushy. Wrap and freeze until ready to serve. The granita can be made a day ahead and stored overnight.
Working in batches, remove the strawberry cups from the refrigerator and fill with a spoonful of the granita, mound some more on top and top with a sprig of mint. Store the assembled granita cups in the freezer while assembling the remaining cups to prevent them from melting.
","[Brunello di Montalcino, Pinot Grigio, Sauvignon Blanc, Riesling]" 59423,"Onion Tart 1 cup flour 1 teaspoon sugar 1 teaspoon salt 6 ounces unsalted English butter, chilled and diced 1 egg 1 tablespoon single cream 6 ounces English butter 10 onions, diced small 1 teaspoon salt 1 teaspoon pepper 3 eggs 1 cup double cream 5 1/2 ounces Blue Wensleydale cheese Instructions: Preheat oven to 350 degrees F. Sift flour, sugar and salt into a bowl. Rub in the diced butter until the mixture resembles bread crumbs. Combine the mixture with the egg and cream. Melt the butter in a saute pan, add onions, salt and pepper. Cook onions until soft and golden in color. Grease a deep 12-inch flan tin, and line with grease-proof paper. Roll out pastry so that it is larger than the flan tin and bake blind for 10 minutes. Trim pastry edges and leave to cool. Strain the juice from the onion mixture and fill the pastry case. Whisk the eggs and cream together and pour over the onions. Grate the cheese over the top and place in oven for a further 30 minutes or until the egg mixture is set. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59424,"From the Pantry: Vegan Pear, Cranberry and Pecan Muffins Cooking spray 1/2 cup pecans, walnuts or almonds 2 cups all-purpose flour 1 tablespoon cornstarch 2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger 3/4 teaspoon fine salt One 15.25-ounce can pears packed in syrup 1/2 cup vegetable oil 2/3 cup granulated sugar 2 teaspoons pure vanilla extract 1/2 cup dried cranberries, cherries or raisins Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners, and spray with cooking spray. Spread the pecans out on a rimmed baking sheet, and bake until toasted and golden, 8 to 10 minutes. Let cool, and roughly chop. Whisk together the flour, cornstarch, baking powder, cinnamon, ginger and salt in a large bowl. Chop the pears into 1/2-inch pieces, and set aside. Pour the syrup into a liquid measuring cup. Pour off any excess syrup, or add water if needed, to make 3/4 cup. Whisk together the syrup, oil, granulated sugar and vanilla in medium bowl. Pour the mixture into the flour mixture, and add the pears, pecans and 1/4 cup of the cranberries. Gently fold the mixture together until almost completely combined (it's OK if there are a few lumps). Divide the batter evenly among the prepared muffin cups, and press some of the remaining 1/4 cup cranberries into the top of each. Bake until lightly golden and the muffins bounce back when pressed in the center, 25 to 30 minutes. Let cool for a few minutes in the tin, then remove and let cool completely on a rack. Dust with confectioners' sugar before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 59425,"Soft Scrambled Eggs with Romano and Black Pepper with Tomato Bruschetta 1 loaf Italian bread Extra-virgin olive oil Kosher salt and freshly ground black pepper
3 large ripe tomatoes, roughly chopped Generous handful fresh basil, roughly chopped, plus small leaves for serving 4 tablespoons unsalted butter 1 dozen large eggs 1/4 teaspoon coarsely ground black pepper 4 ounces coarsely grated Pecorino Romano cheese Instructions: Preheat a grill pan over medium heat for 5 minutes. Slice the bread in half the long way. Brush the cut sides with 2 tablespoons olive oil, season with salt and pepper and grill, cut-side down, until nicely charred. Remove from the grill to a cutting board. While the bread toasts, toss the tomatoes with a bit of olive oil, salt, pepper and the chopped basil. Mound the mixture on the toasted bread. Melt the butter in a large nonstick saute pan over low heat. Crack the eggs into a bowl and whisk until light and fluffy with the coarse pepper. Add the eggs to the skillet and mix gently using a rubber spatula until soft curds form. Fold in the cheese and remove from the heat. Spoon the eggs onto 4 dinner plates. Slice the bruschetta into 4 or 8 pieces and put next to the eggs. Drizzle some olive oil over the bruschetta and scatter the basil leaves on top. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 59426,"Gina's Pumpkin Cheesecake 30 squares gingersnap cookies 6 tablespoons (3/4 stick) unsalted butter, melted Four 8-ounce packages cream cheese, room temperature 1 3/4 cups sugar One 15-ounce can pumpkin 5 large eggs 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon table salt 1 tablespoon vanilla extract 2 tablespoons all-purpose flour Cinnamon Whipped Cream, for serving, recipe follows 1 cup heavy cream, chilled 1/4 cup confectioners' sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon Instructions: Crust: Preheat the oven to 350 degrees F. Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes. Remove from the oven and let cool completely while preparing the filling. Filling: Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil. In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated. Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack. Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream. Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 59427,"Trout Amandine, Steamed Asparagus, and New Potatoes 2 pounds small red potatoes, quartered 1 1/4 pounds thin asparagus spears 10 blades fresh chives, snipped or chopped 8 (4-ounce) lake or rainbow trout fillets 1 egg 1 cup milk 1 cup flour Salt and pepper 1 tablespoon extra-virgin olive oil, plus a drizzle for potatoes 4 tablespoons butter 1 cup (about 6 ounces) whole blanched almonds A handful fresh parsley leaves, finely chopped 1 lemon, wedged Instructions: Place oven on low and rest a platter on an oven rack. Add potatoes to a deep pot of boiling water; just enough to cover potatoes. Salt water and add potato halves. The potatoes will cook for about 12 minutes for fork tender. Hold asparagus spears at each end. Snap asparagus tips from tough ends by bending spears. Place spears in a colander. Rest colander on top of the potato pot and place a cover over the colander. The asparagus will steam while the potatoes cook. Do this the last 5 or 6 minutes that the potatoes are cooking. Potatoes will be just about done when the last of your trout is going into the skillet (method follows.) When the potatoes are tender, take a minute to drain them and return them to warm pot. Leave asparagus covered and set aside. Dress potatoes with chives, a drizzle of olive oil and a little salt. Leave in warm pot until trout is on the table, then transfer to a serving bowl. Heat a large skillet over moderate heat. Combine egg and milk in a tin pie plate, beat with a fork. Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat trout fillets in egg and milk, then in seasoned flour. Collect fillets on a plate until all of them are dredged and ready to be cooked. Add 1/2 tablespoon extra-virgin olive oil to your skillet, half a turn of the pan in a slow stream. Add 1 1/2 tablespoons butter to the pan. When the butter foams, add trout and gently saute 4 fillets for 2 or 3 minutes on each side, until golden. Transfer trout fillets to warm platter in oven. Return pan to the stove and add 1/2 tablespoon extra-virgin oil and 1 1/2 tablespoons butter. When butter foams, repeat cooking process. When all of the trout is cooked, add last tablespoon of butter to the pan. When the butter melts, add almonds and brown until lightly golden, 1 to 2 minutes. Remove trout from oven and pour almonds over the platter. Garnish platter with chopped parsley, lemon wedges, steamed asparagus spears, and potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 59428,"Linguini Bolognese with Pancetta, Beef, Tomato Sauce, Herbs and Parmesan 1 pound fresh linguini 3 ounces pancetta, sliced medium thick
2 tablespoons olive oil
4 cloves garlic, minced
1/2 carrot, small dice
1/2 red onion, small diced
6 ounces ground beef
Two 15-ounce cans whole peeled tomatoes
2 sprigs fresh thyme, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Handful fresh basil leaves 1/2 bunch fresh parsley, chopped
1 ounce Parmesan, shaved
Instructions: Cook the pasta according to directions and reserve. In a medium saucepot, saute the pancetta with the olive oil. Add the garlic, carrots and onions and saute until tender. Add the beef and saute until brown. Add the tomatoes and crush with a wooden spoon. Add the thyme and cook 30 minutes to an hour, stirring occasionally. Season with salt and pepper. At the last minute, add the basil. Toss the pasta with the sauce, top with parsley and Parmesan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 59429,"Roman Summer Salad 1 cup balsamic vinegar 1 cup pitted green and black olives, halved 1/4 cup chopped fresh parsley leaves 3 anchovy fillets, drained and chopped 2 tablespoons capers, rinsed and drained 1 garlic clove, thinly sliced 8 fresh basil leaves, shredded 1/2 teaspoon freshly ground black pepper 6 tablespoons extra-virgin olive oil 1 pound vine-ripened tomatoes (about 3 tomatoes) Instructions: Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool. Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine. To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 59430,"Puttanesca Sauce 2 tablespoons minced anchovy fillets (about 8 fillets) 1/2 teaspoon dried crushed basil 1/2 teaspoon dried crushed red pepper flakes Salt 1 pound penne pasta, cooked to al dente 1/4 cup olive oil 1 cup finely chopped onion 6 cloves minced garlic 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice 1 cup tightly packed, pitted, and halved Kalamata olives 2 tablespoons tomato paste 2 tablespoons drained capers Instructions: In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add penne pasta to the pan and toss for 1 minute. ","[Chardonnay, Vermentino, Gavi, Barbera]" 59431,"Witches' Brew 2 oz. mixed pineapple and cranberry juice 2 oz. 7-Up 1 1/4 oz. shot Malibu Coconut Rum Instructions: Mix juices and 7-Up in a highball glass. Pour shot down the side of the glass right before drinking. ","[Coconut Rum, Pineapple Wine, Cranberry Wine]" 59432,"Lava Flow 1 ounces light rum 2 ounces pineapple juice 6 ounces pina colada mix (coconut cream and pineapple juice) 1 ounce strawberry puree 1 small chunk pineapple, for garnish Instructions: Blend rum, pineapple juice, and pina colada mix with 1 cup of ice. Next, take a glass and coat the inside with strawberry puree. Pour in colada blend. Finally, use a spoon to drag the strawberry puree up through the colada drink, creating a pink stripe. Garnish with a pineapple chunk, and serve. ","[Mojito, Mai Tai, Cuba Libre]" 59433,"Apple Pecan Stuffing 3 tablespoons extra-virgin olive oil, plus extra for finishing 1/2 bunch fresh sage 1/2 bunch fresh thyme 1 large Spanish onion, thinly sliced Kosher salt and freshly ground black pepper 3 Granny Smith apples, peeled and diced 1 1/2 cups raw pecans 2 eggs 3/4 cup heavy cream 1 1/2 cups low-sodium chicken stock 5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces 1/4 bunch fresh flat-leaf parsley, roughly chopped Instructions: Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined. Scoop stuffing into cavity of pork crown roast and cook accordingly with roast. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59434,"Mango Salmon Ceviche 1 pound skinless wild Pacific salmon, cut into 1/2-inch pieces 1 1/2 cups fresh lime juice (from about 12 limes), plus more if needed 2 tablespoons finely chopped fresh cilantro 2 tablespoons rice vinegar 1 teaspoon sugar Kosher salt and freshly ground pepper 1 mango 1 avocado 1 tart green apple 1 teaspoon toasted sesame oil 1 teaspoon toasted sesame seeds Tortilla chips, for serving Instructions: Combine the salmon and lime juice in a large bowl, making sure the salmon is fully submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours. Combine the cilantro, vinegar, sugar and 2 teaspoons salt in another large bowl. Drain the salmon, reserving 1/4 cup of the lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss; season with pepper. Cover and refrigerate, at least 1 hour or overnight. Just before serving, peel and dice the mango and avocado and dice the apple; fold into the ceviche. Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59435,"Debi's Salad 4 small heads green radicchio, washed and dried, or baby romaine or escarole 1 cup cherry tomatoes, cut into pieces 1 ripe avocado, peeled and cut into bite-size pieces 1 red onion, peeled, halved and thinly sliced, such as Tropea 1/2 lemon, juiced Extra-virgin olive oil, for dressing (about 1/4 cup) Salt and freshly ground black pepper Instructions: Lay out the radicchio leaves in a large bowl or platter. Add the tomatoes, avocados and onions. Lightly dress the salad with the lemon juice and oil. Toss to combine. Sprinkle with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59436,"Lightened-Up Creamy Broccoli Salad 2 strips low-sodium bacon 1/2 cup ice cubes 1/2 medium red onion, thinly sliced 1/2 cup buttermilk 1/3 cup reduced-fat sour cream 1/4 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper 6 1/2 cups broccoli florets (about 1 pound), cut into bite-size pieces 1/3 cup golden raisins 2 tablespoons salted roasted sunflower seeds Instructions: Combine the ice cubes, onions and 1 cup water in a small bowl. Let the onions soak for 10 minutes while preparing the rest of the salad, then drain and pat dry. Cook the bacon in a small nonstick skillet over medium-low heat until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to drain, reserving 1 teaspoon drippings for the dressing. Finely chop the bacon strips and reserve.
Whisk the buttermilk, sour cream, lemon zest and juice, reserved bacon drippings, 3/4 teaspoon salt and pepper to taste in a large bowl. Add the broccoli, onions and golden raisins to the dressing. Toss well, cover and chill for at least 1 hour and up to 4 hours. Before serving, toss well and season with additional salt and pepper. Transfer to a serving dish and top with the chopped bacon and sunflower seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59437,"Steak With Parmesan Spinach 1 1/2 pounds flank steak Extra-virgin olive oil, for brushing Kosher salt and freshly ground pepper 1 1/2 tablespoons unsalted butter 1/2 onion, finely chopped 1 1/2 tablespoons all-purpose flour 1 1/2 cups whole milk 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry 3/4 cup grated parmesan cheese 1/2 teaspoon grated lemon zest 1/4 teaspoon freshly grated nutmeg Instructions: Heat a grill pan over medium-high heat. Pat the steak dry and brush lightly with olive oil. Season with 11/2 teaspoons salt and 2 to 3 teaspoons pepper. Cook, turning once, 10 to 13 minutes total for medium rare. Transfer the steak to a cutting board to rest, about 10 minutes. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the flour and cook, stirring, 1 minute. Remove from the heat and gradually whisk in the milk. Return to medium heat and simmer, whisking, until slightly thickened, about 2 minutes. Stir in the spinach, 1/4 cup water, 1/2 cup parmesan, the lemon zest and nutmeg and cook, stirring occasionally, until the sauce thickens and the spinach is tender, about 10 minutes. Thin with water, if needed. Stir in the remaining 1/4 cup parmesan and salt to taste. Thinly slice the steak and serve with the spinach. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 59438,"Orange Granita 6 oranges 4 cups freshly squeezed orange juice Sugar, to taste 3 sprigs basil 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier) Instructions: Clean and wash the oranges. Cut off the top 1/4 of the oranges and shave a small slice off the bottom so it stands easily. Using a grapefruit knife, cut out the flesh of the oranges and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the oranges on a cookie sheet and place in the freezer and freeze until solid. Press the flesh of the oranges through the strainer to extract all of the juice. You should end up with about 1 1/2 to 1 3/4 cups of orange juice. Add the extra 4 cups orange juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the basil and orange-flavored liqueur and let sit for 15 minutes. Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so. When the granite is frozen, scoop it into the orange shells and serve immediately. ","[Prosecco, Moscato, Vinho Verde, Cava]" 59439,"Serrano Ham Wrapped Oysters with Chipotle Mayonnaise 1 egg yolk* 1 garlic clove 1 lemon, juiced 1 chipotle pepper in adobo 1 cup extra-virgin olive oil, plus more, for searing Salt and pepper 1/2 cup flour 1 teaspoon ground cl d' arbol powder 6 whole oysters, shucked, bottom shell washed, dried, and reserved 1/2 pound serrano ham, sliced very, very thinly Instructions: In a food processor, add the egg yolk, garlic, lemon juice, and chipotle pepper. Puree the ingredients, and with the machine running, slowly add the olive oil, until the mixture is fully emulsified. Season the mayonnaise with salt and pepper, and set aside, refrigerated, until ready to use. In a bowl, combine the flour, cl powder, salt, and pepper. Dredge each oyster in the seasoned flour, and then wrap the oyster in a piece of serrano ham, covering the oyster completely. Repeat until all 6 oysters are dredged and wrapped. In a saute pan over medium high heat, heat a little olive oil. When the oil is smoking, sear the wrapped oysters, turning to crisp up the ham on all sides, about 4 minutes per side. Place the crisped oysters back into the bottom halves of the oyster shells and place a dollop of the chipotle mayonnaise on each. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 59440,"Fall River Clam Chowder 1/2 cup (about 4 ounces) diced bacon 1 cup chopped leeks (bottom white part only) 2 cups peeled 1/2-inch diced potatoes 1 cup water 3 cups half and half 1 pound chopped clams Salt and pepper 1/2 cup shaved green onions Creole seasoning Instructions: In a soup pot, cook the bacon until crisp; remove and reserve. To the bacon fat, add the leeks and cook until tender, about 4 minutes. Add the potatoes and water. Bring up to a boil, reduce the heat to a simmer and add half-and-half. Cook until the potatoes are tender, about 20 minutes. Add the clams and bacon and continue cooking for 3 minutes. Season with salt and white pepper. Garnish with shaved green onions and Creole seasoning, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 59441,"Seared Lima Beans with Roasted Pumpkin Seeds 1/2 cup pepitas (hulled pumpkin seeds) 3 to 4 tablespoons coconut oil
16 ounces frozen large lima beans, thawed
5 small green onions, greens parts only, thinly sliced
1/2 bunch flat-leaf parsley, roughly chopped
Zest of 1 lemon (about 1 tablespoon) Kosher salt
3 tablespoons lemon juice
Instructions: Preheat the oven to 350 degrees F. Spread out the pepitas on a baking sheet; transfer to the oven and roast until golden brown, 10 to 15 minutes, tossing halfway through. Let cool to room temperature, then grind the pepitas in a food processor to a coarse-milled consistency. Heat a cast-iron skillet over medium heat. Add the coconut oil and heat until very hot, about 1 to 2 minutes. Add the lima beans and sear on one side until light golden brown, 3 minutes. Add the green onions, parsley, roasted pepitas and the lemon zest. Stir, and saute for 1 to 2 minutes. Turn off the heat and season with salt to taste. Add the lemon juice, 1 tablespoon at a time, until the desired tanginess is reached. Serve right away or else the lima beans might never make it to the table!!! ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 59442,"Beef Stroganoff with Green Beans Almandine 1 pound ground beef 1 tablespoon fresh chopped parsley leaves 1/2 cup white onion, chopped 2 tablespoons bacon bits Salt and freshly ground pepper Vegetable oil, for frying 1 pound egg noodles, cooked al dente Stroganoff Sauce, recipe follows Green Beans Almandine, recipe follows 1/2 cup chopped white onion 1 cup chopped mushrooms 1 cup chicken stock 1 (12-ounce) can cream of chicken soup 1 cup sour cream Extra virgin olive oil, for sauteing Sliced almonds, to taste 1 clove garlic, minced 1 pound fresh green beans 2 tablespoons red wine vinegar Salt and pepper Instructions: In a large bowl, combine the ground beef, parsley, onions, bacon bits, and salt and pepper, to taste. Thoroughly mix the ingredients together, then form the mixture into 2-inch meatballs. Heat vegetable oil in a large pan and slowly add the meatballs to the hot oil. Fry the meatballs until they are browned on all sides and cooked throughout. Remove the meatballs from the pan and place them on a paper towel to drain any excess oil. Serve on a bed of broad egg noodles with stroganoff sauce. In a large saucepan, add chopped onions, mushrooms and chicken stock. Cook over medium?high heat and reduce the liquid by 1/2. Add cream of chicken soup to the saucepan and continue to heat. Once the sauce is heated through, stir in 1 cup of sour cream. Pour the sauce on top of the egg noodles and meatballs. Heat olive oil and almonds in a saute pan. Add garlic, green beans and vinegar. Cook until the beans are al dente. Salt and pepper, to taste, then serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 59443,"Chicken and Brussels Sprouts with Apple Cider Sauce 1 pound Brussels sprouts, trimmed and halved or quartered if large 2 sweet apples (such as Gala), cut into wedges 1 red onion, cut into wedges (root left intact) 2 small sprigs rosemary, plus 1 teaspoon finely chopped leaves 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 4 skinless, boneless chicken breasts (about 8 ounces each) 2/3 cup apple cider 1 teaspoon apple cider vinegar Instructions: Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the Brussels sprouts, apples, red onion and rosemary sprigs with the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Spread in a single layer and roast on the upper oven rack, flipping halfway through, until tender and browned, 25 to 30 minutes. Meanwhile, heat 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Season the chicken on both sides with salt, pepper and the chopped rosemary. Add the chicken to the skillet and cook until browned on the bottom, about 6 minutes. Flip and cook 2 more minutes, then pour the cider into the skillet around the chicken. Transfer to the lower oven rack and roast until just cooked through, 10 to 12 minutes. Transfer the chicken to a cutting board to rest and return the skillet to medium-high heat. Simmer until the pan sauce is reduced by half, about 1 minute. Remove from the heat and swirl in the remaining 1 tablespoon butter and the vinegar; season with salt and pepper. Slice the chicken and divide among plates along with the roasted vegetables and apple. Spoon the sauce over the chicken. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 59444,"Chayote Salad 6 Chayote (a.k.a. Chocho, or Christophine), peeled and thinly sliced 2 yellow peppers, julienned 1 red onion, thinly sliced 1/4 cup cilantro, chopped 1 lemon, juiced 1/4 cup white wine vinegar 1 cup peanut or vegetable oil Salt and fresh ground pepper, to taste Instructions: Toss together in a bowl. Turn out onto a platter and sprinkle with more salt and pepper.; ","[Vermentino, Sauvignon Blanc, Pinot Grigio]" 59445,"Hot Italian Sausage and Shrimp with Asiago Grits 4 cups chicken broth 1 cup whole milk 1 1/4 cups old fashioned grits 1/2 cup corn (cut off the cob or frozen) 1/3 cup sliced green onions 1 clove garlic, minced 1/3 cup shredded asiago cheese (can substitute fresh grated parmesan) 1 pkg. Johnsonville? Hot Italian Sausage, coin sliced 2 tbsp. extra virgin olive oil 1/2 lb. medium sized shrimp, peeled and deveined 2 med. tomatoes, chopped 1 small red pepper, chopped 1/2 tsp. cajun seasoning, (optional) 1/3 cup water Instructions: For the Grits: In a medium saucepan, bring broth and milk to a gentle boil and slowly whisk in grits. Reduce heat to low, cover and cook for about 12-15 minutes stirring frequently. While the grits are cooking prepare the sausage and shrimp. When the grits are done stir in the asiago cheese. Keep them warm and continue to stir until ready to serve. (Grits cannot be made ahead of time.) For the Sausage and Shrimp: Cook coin sliced sausage in a 12\ skillet over medium heat for about 10-12 minutes until browned and cooked through. Transfer to a bowl and reserve. Add olive oil to the hot skillet and cook the shrimp, turning until cooked through about 3-4 minutes. Stir in the tomatoes, red pepper, corn, green onions, garlic, seasoning and water and cook another 3-4 minutes. Add the cooked sausage and heat through. Spoon grits into individual bowls and top with sausage and shrimp mixture. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 59446,"Basic Polenta 6 cups water 2 teaspoons salt 1 3/4 cups yellow cornmeal 3 tablespoons unsalted butter Instructions: Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 59447,"Cherry-Almond Chocolate Shortcakes 1 1/2 cups all-purpose flour 1/3 cup almond flour 1/4 cup unsweetened Dutch-process cocoa powder 1/2 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into small pieces, plus melted butter for brushing 2 ounces semisweet chocolate, finely chopped 3/4 cup cold heavy cream 1 large egg Turbinado sugar, for sprinkling 1 1/2 pounds fresh cherries, pitted 1/3 cup plus 1/4 cup granulated sugar 1 tablespoon cornstarch 1/8 teaspoon pure almond extract 1/2 cup water 2 tablespoons amaretto liqueur (optional) 1/2 cup cold heavy cream 8 ounces mascarpone cheese Instructions: Make the shortcakes: Line a rimmed baking sheet with parchment paper. Whisk the all-purpose flour, almond flour, cocoa powder, granulated sugar, baking powder and salt in a large bowl until combined. Work in the butter with your fingers until it is in pea-size pieces, then stir in the chopped chocolate. Whisk the heavy cream and egg in a small bowl, then add to the flour mixture and stir until combined. (The dough will be slightly sticky.) Scoop 6 balls of dough (about 1/3 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Freeze until firm, about 30 minutes. Preheat the oven to 375 degrees F. Lightly brush each ball of dough with melted butter and sprinkle with turbinado sugar. Bake until the edges are firm and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely. Meanwhile, make the filling: Toss the cherries with 1/3 cup granulated sugar, the cornstarch, almond extract and water in a medium saucepan; let sit 30 minutes. Cook over medium heat until the juices are bubbling and syrupy, 10 to 15 minutes. Transfer to a bowl and stir in the amaretto. Let cool to room temperature, at least 2 hours. Beat the heavy cream and the remaining 1/4 cup granulated sugar in a medium bowl with a mixer on medium-high speed until stiff peaks form. Whisk the mascarpone to loosen, then beat into the whipped cream until medium peaks form. Refrigerate until ready to use. Split each shortcake and fill with the whipped cream and cherries. ","[Pinot Grigio, Moscato, Riesling, Cava]" 59448,"Flourless Chocolate Cake Nonstick cooking spray, for the pan 8 ounces chopped semisweet chocolate
2 sticks (1 cup) salted butter 3/4 cup granulated sugar
1/4 cup packed brown sugar
6 large eggs
1/2 cup cocoa powder
1 tablespoon vanilla extract
Dash of kosher salt
Powdered sugar, for sprinkling
Instructions: Preheat the oven to 325 degrees F. Spray a springform pan with cooking spray and line the bottom with a circle of parchment. Coat the top of the paper with the spray. Melt the chocolate and butter in a double boiler, stirring in 45-second intervals to avoid burning. Set aside to cool for several minutes. In the bowl of a mixer, beat the granulated sugar, brown sugar and eggs until fluffy. With the mixer on low, add the cocoa powder, vanilla and salt. Slowly drizzle in the cooled chocolate mixture and mix until just combined. Pour the batter into the pan and smooth the top. Rap the pan on the counter a couple of times to release any trapped air bubbles. Bake until just set on top, about 50 minutes. Remove and allow to cool completely, then chill in the refrigerator for at least 2 hours or overnight. Just before serving, remove the cake from the pan and place it on a platter. Sprinkle the top with sifted powdered sugar. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 59449,"Corn Chip-Serrano Relish 6 serranos, minced without seeds 2 shallots, minced
1/2 cup Pickled Red Onions, recipe follows, minced 1 bunch fresh cilantro, finely chopped
1/4 cup extra-virgin olive oil
1/2 tablespoon ground black pepper
2 teaspoons kosher salt
2 ounces corn chips
2 red onions 3 cups red wine vinegar
1 tablespoon honey
1/2 bunch fresh cilantro, chopped
Instructions: Add serranos, shallots, Pickled Red Onions and cilantro to a bowl. Stir until combined. Add olive oil and season with pepper and salt. When ready to serve, add corn chips. Slice red onions thinly, then cover in a bowl with red wine vinegar. Stir in honey and chopped cilantro. Cover and refrigerate 8 hours or up to overnight. ","[Rioja, Tempranillo, Garnacha, Barbera]" 59450,"Gingerbread Martini 1 shot vanilla vodka 1 shot hazelnut-flavored liqueur (recommended: Frangelico) 1/2 shot butterscotch schnapps Ice cubes 4 ounces ginger beer (recommended: Reed's Ginger Brew) Float dark rum Gingerbread man cookie (recommended: Pepperidge Farm), for garnish Instructions: Pour first 3 ingredients into a cocktail shaker filled with ice. Shake well. Strain into high ball glass or any 8-ounce glass filled with ice. Top with ginger beer. Pour a little dark rum over the back of a spoon and float on top of the ginger beer. Garnish with a gingerbread man cookie. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 59451,"Arroz Con Pollo 1/2 cup cooking oil 1 teaspoon minced garlic
1/2 yellow onion, chopped
5 Roma tomatoes, chopped
3 carrots, diced
2 stalks celery, chopped
1 red bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt
4 cups cooked shredded chicken
1 cup pitted green olives
1 tablespoon capers
3 teaspoons achiote seasoning
6 cups cooked white rice
2 cups frozen green peas
1/2 chopped fresh cilantro
Tomato and avocado wedges, for garnish Coleslaw and potato chips, for serving Instructions: Heat a medium pot over medium heat and add the oil. Add the garlic and onions and saute for about 1 minute to infuse the oil. Add the tomatoes, carrots, celery and peppers. Then add the cumin, oregano and 1 tablespoon salt. Saute until the carrots are tender, about 5 minutes. Add 1 1/2 cups water, cover the pot and cook until the mixture develops into a sauce, about 15 minutes. Add the shredded chicken, olives, capers and achiote seasoning and stir well. Continue cooking to meld the flavors, about 10 minutes. Add the rice and fluff with a fork. Add the peas and cilantro and warm through. Garnish with tomato and avocado wedges. Serve with a vinaigrette-dressed coleslaw and potato chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 59452,"Nutty Caramel Corn 2 cups sugar 2/3 cups water 1 tablespoon butter 4 cups popped corn (See Note) 1/2 cup toasted pecans, chopped 1/2 cup toasted cashews, chopped Instructions: Pour the sugar into the center of a deep saucepan fitted with a candy thermometer. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until golden caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color. Turn off the heat and stir in the butter. Add the popcorn, pecans, and cashews. Pour onto a silicone baking mat on the counter, or a marble surface. Let the mixture cool a few minutes; then start breaking it up into clusters, working quickly so it doesn't harden and you don't burn yourself. Store in an airtight container for up to 1 week. Note: I use Black Diamond Popcorn with its petit size \hulless\ kernel. To popcorn properly, place the kernels in a heavy-bottomed large pot and cover then with oil. Put the lid on and cook on high until you hear the first pop. Immediately take it off the heat and let it sit 1 minute. Then return it to the heat and finish popping, shaking the pan the whole time. I don't know why this is better but this is what my dad does and his popcorn was always the best. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 59453,"Savory Cheese Palmiers 6 tablespoons grated Parmesan cheese 1/2 (17.3-ounce) box frozen puff pastry, thawed (recommended: Pepperidge Farms) 1 egg, lightly beaten 1 tablespoon water 1/4 cup shredded Italian cheese blend 1 teaspoon paprika Instructions: Sprinkle work surface with some of the grated Parmesan cheese. Unfold a thawed sheet of puff pastry on top of the cheese. Brush the pastry with egg wash made from 1 egg beaten with 1 tablespoon water. Combine 2 tablespoons Parmesan cheese, shredded Italian cheese blend, and 1 teaspoon paprika. Sprinkle over the surface. Press into the pastry. Fold the top and bottom edge of the pastry to the center. Fold the pastry in half, from left to right. Fold in half, top to bottom. Cover and refrigerate 30 minutes. Preheat the oven to 350 degrees F. Cut 1/8-inch thick slices, starting at shortest edge. Dip flat faces of palmiers in remaining Parmesan and lay on baking sheet. Bake for 20 minutes, or until golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59454,"Crab and Caviar Twice-Baked Potatoes 4 russet potatoes, scrubbed 6 tablespoons unsalted butter 1 shallot, minced
1/2 cup creme fraiche, plus more for garnish
2 tablespoons minced fresh chives, plus more for garnish
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper 8 ounces lump crabmeat
2 ounces caviar or salmon roe
Instructions: Preheat the oven to 425 degrees F. Pierce the potatoes with a fork a few times on all sides. Place on a baking sheet and bake until fork-tender, 1 hour to 1 hour 20 minutes. Let cool slightly. (Leave the oven on.) Meanwhile, melt 4 tablespoons butter in a small skillet over medium heat. Add the shallot and cook until softened but not browned, about 5 minutes. Transfer to a small bowl. Melt the remaining 2 tablespoons butter in a small bowl in the microwave. Once the potatoes are cool enough to handle, use a paring knife to make a slit lengthwise down the top of each, cutting about halfway through. Make another small slit across the first to make a \t. Gently push the sides of the potato with your hands to loosen the filling. Scoop out the flesh to a large bowl with a spoon or melon baller, leaving a 1/4 inch of flesh in the skins to preserve the shape of the potatoes. Return the potato skins to the baking sheet. Mash the potato flesh until smooth. Add the shallot butter mixture, creme fraiche, chives and lemon zest, then season with salt and pepper. Gently fold in the crabmeat. Spoon the mixture evenly into the potato skins. Drizzle with the remaining melted butter. Bake until browned, 20 to 25 minutes. Top each potato with a dollop of creme fraiche, a sprinkle of chives and a spoonful of caviar. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]

" 59455,"Pierogies with Mushroom Sauce 2 packages frozen potato-onion pierogies 4 tablespoons butter 10 ounces button mushrooms, sliced 1 medium onion, chopped 2 tablespoons sour cream Instructions: In a large pot, bring enough water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced mushrooms and stir until they are coated with butter. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just combined. In another skillet, heat the remaining 2 tablespoons of butter. Add the cooked pierogies to the skillet and saute until browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59456,"Carciofi Alla Brace: Artichokes Cooked in Ash 8 artichokes Salt and freshly ground black pepper Extra-virgin olive oil, for drizzling Instructions: Open up the artichoke by hitting the artichoke head on a flat surface. Sprinkle the artichokes with salt and pepper. Drizzle each artichoke with extra-virgin olive oil. Carefully place the artichokes on hot ashes and cook for approximately 20 minutes or until the artichokes are tender. Serve immediately. ","[Aglianico, Montepulciano, Barbera, Tempranillo]" 59457,"Jaeger Schnitzel 20 ounces beef or veal or venison leg, tri tip or shoulder, cut into 1/2-inch Salt and pepper Flour, for dredging 3 ounces olive oil 1/2 cup chopped onion 1/4 cup chopped carrot 1/4 cup chopped celery Bouquet garni (thyme, bay leaf, parsley) 2 cups red wine 1 cup veal stock 1 ounce butter 2 ounces thick cut bacon, diced 6 ounces pearl onions, boiled 2 cups wild mushrooms 2 tablespoons minced parsley leaves Noodles or mashed potatoes, as an accompaniment Instructions: Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess. In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside. Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve. In another saute pan, heat the remaining 1 ounce oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes. To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve with noodles or mashed potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59458,"Scallop and Shrimp Crostini 1 loaf bread (good Italian, not sourdough) 8 ounces fresh sea scallops 8 ounces peeled, deveined shrimp Extra virgin olive oil, for drizzling 1/4 cup chopped fresh cilantro Sea salt Instructions: Slice loaf of bread 1/4-inch thick. Combine scallops and shrimp in food processor, coarsely chop. Spread chopped mixture on slices of bread and bake on low heat in a preheated 400 degree oven until cooked through. Drizzle with olive oil on top of crostini, sprinkle with salt and garnish with chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59459,"Sauteed Spinach with Roasted Red Peppers 1 tablespoon olive oil 1/2 teaspoon crushed red pepper 2 cloves garlic, minced 1 pound baby spinach One 12-ounce jar or 3 roasted red peppers, drained and julienned Salt and pepper Instructions: Heat the olive oil in a large saute pan over medium heat. Add the crushed red pepper and garlic and cook briefly, about 1 minute, being careful not to brown the garlic. Add the spinach and cook until wilted. Add the roasted red peppers, season with salt and pepper and toss to combine. ","[Chardonnay, Vermentino, Gruner Veltliner, Sauvignon Blanc]" 59460,"Green Chocolate Slimedoo 2 cups heavy cream 2 ounces sugar 2 ounces butter 2 pounds white chocolate 6 to 12 drops green food coloring 2 bags pretzels Strawberries , bananas,
pineapples, apples for dipping Candy corn and Halloween shaped sprinkles Instructions: Make a ganache. In a non-reactive double boiler set over medium-low heat, bring the cream, sugar, and butter to a boil. Meanwhile, chop the chocolate into small chunks - a serrated knife works best for this.
Add the chocolate chunks to the cream mixture in the double boiler, whisking, until it is melted and incorporated into the cream. Finally, add the food coloring until it is the desired shade of green. Keep mixture warm in a fondue pot near the door. Set out the fruit and the pretzels for dipping with long wooden skewers next to the fondue pot. Guests can dip their pretzels or fruit into the fondue and then roll them in the candy sprinkles, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 59461,"Mozzarella Fritta 1 pound fresh Mozzarella 1 cup flour 2 eggs, beaten 1 cup dried bread crumbs 1/4 cup olive oil White wine 3 tablespoon capers 1 tablespoon butter Chopped parsley, garnish Instructions: Slice mozzarella 1/4 inch thick, dredge in flour, egg, and bread crumbs, seasoned with salt and pepper. Heat a medium size skillet, add oil, pan-fry mozzarella slices, on medium high heat, for 1 minute, quickly to crispen the crust, without melting the cheese. Remove to a serving plate, deglaze the pan, with wine, add capers, take off heat and swirl with butter, spoon over slices of fried cheese. Garnish with fresh parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 59462,"Sweet Peanut Buttercup 1.2 liters milk 7 ounces trimoline About 2 1/2 ounces non-fat milk powder About 1/4 ounce stabilizer (cremodan ice cream) About 1 1/2 ounces egg yolks About 3 1/2 ounces sugar About 13 ounces 72% chocolate, chopped About 18 ounces egg whites (pasteurized) About 18 ounces sugar About 3 1/2 ounces peanut putter crunch cereal (recommended: Captain Crunch) About 3 1/2 ounces ground roasted salted peanuts About 3 1/2 ounces turbinado sugar (raw sugar) About 1-ounce cocoa powder Instructions: For the Chocolate ice cream: In a medium saucepan boil milk with trimoline. Add the milk powder and stabilizer, and stir to mix well. Combine the egg yolks and the sugar in a small bowl. Remove the milk mixture from the heat and add a little to the eggs to temper. Return the egg mixture to the saucepan. Add the chocolate and whisk to emulsify. Strain and let rest, refrigerated for 24 hours before churning in a paco jet or spinning in batch freezer. For the Marshmallows: Mix ingredients; strain. Fill a whipped cream siphon and charge twice with n2o gas. Allow to rest 3 to 6 hours before using. Crunch: Combine all crunch ingredients. Assembly and Plating: Spoon 2 tablespoons crunch into each ice cream coupe and place 1 scoop of chocolate ice cream on top. Add a generous portion of marshmallow over the ice cream and burnish with a hand-held blow torch, if desired. Serve immediately. ","[Chardonnay, Riesling, Moscato, Gewrztraminer]

" 59463,"La Beth's Vanilla Cornbread 1 cup yellow cornmeal, preferably stone-ground 1 cup unbleached all-purpose flour 3/4 cup powdered sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 large eggs 1 1/4 cups cultured buttermilk 1 tablespoon pure vanilla extract 6 tablespoons unsalted butter, melted Instructions: Preheat oven to 350 degrees F. Combine the cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. In a small bowl, mix the eggs, buttermilk, and vanilla with a wooden spoon or dough whisk. Add to the dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended; take care not to overmix. Pour the batter into a greased 8-inch round springform pan or square Pyrex pan. Bake in the preheated oven about 40 to 45 minutes, until golden around the edges and a cake tester inserted into the center comes out clean. Let stand 15 minutes before cutting to serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 59464,"Vanilla Pudding with Layered Lemon Curd 2 cups whole milk 1/2 cup sugar 2 tablespoons cornstarch 1/8 teaspoon kosher salt 1 large egg 1 tablespoon unsalted butter 1 tablespoon pure vanilla extract About 3/4 cup lemon curd Instructions: Bring 1 cup of the milk to a boil in a medium saucepan over medium heat. Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time, to avoid lumps, then whisk in the egg. When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Divide the pudding among 4 to 6 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the lemon curd and topping with some of the lemon curd as well. Cover with plastic wrap and refrigerate until fully set, about 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59465,"Sugar Skull 2 cups granulated sugar 2 teaspoons meringue powder 2 pounds confectioners' sugar 1/2 cup plus 2 tablespoons meringue powder Food coloring, as desired Instructions: For the skull: Combine the granulated sugar and meringue powder in a bowl, then add 2 teaspoons water and mix by hand until it feels like moist sand. Check if there is enough moisture by squeezing some sugar paste in your hand; if it maintains its shape, it's ready to mold. If it falls apart, add more water until you reach the desired consistency. Continue to stir the sugar mixture as you mold the skull, to keep the moisture evenly distributed. Press the sugar paste into the front skull mold. Scrape off and clean the back of the mold with a bench scraper, then unmold the skull onto a piece of cardboard. Repeat with the back skull mold. Let the skull halves dry 8 hours or overnight. For the icing: Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer until it forms stiff peaks; the icing should be pure white and thick, but not fluffy and bubbly. Apply a thin layer of icing to the flat side of one of the skull halves, then use it to \glue\ the two halves together. Let sit until dry, about 1 hour. Add food coloring to the icing (divide into several colors, if desired) and mix with a rubber spatula until the color is uniform. Transfer icings to small piping bags fitted with decorating tips and decorate the skulls as desired. Let sit until dry, 3 to 4 hours.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59466,"Black Chocolate Cake 1/2 cup vegetable oil, plus more for the pans 2 cups all-purpose flour, plus more for the pans 1 cup unsweetened black cocoa powder 1 teaspoon salt 3/4 teaspoon baking soda 1/2 teaspoon baking powder 2 ounces semisweet chocolate, chopped 1 tablespoon instant coffee granules 1 1/2 cups boiling water 3/4 cup sour cream 1 teaspoon pure vanilla extract 3 large eggs 2 cups sugar 3 large eggs 1 1/2 cups whole milk 1 1/2 cups sugar 3/4 cup unsweetened black cocoa powder 3 tablespoons cornstarch 1/4 teaspoon salt 2 ounces semisweet chocolate, finely chopped 2 1/2 sticks unsalted butter, at room temperature Instructions: Make the cake: Preheat the oven to 350?. Brush the bottoms and sides of two 9-inch round cake pans with vegetable oil and dust with flour, tapping out the excess. Whisk the flour, cocoa powder, salt, baking soda and baking powder in a medium bowl. In a separate medium bowl, combine the chopped chocolate and instant coffee; pour in the boiling water and let stand 5 minutes, then whisk until smooth. Combine the sour cream, vegetable oil and vanilla in a liquid measuring cup (it will look curdled). Beat the eggs and sugar in a large bowl with a mixer on medium speed until combined. Increase the speed to medium high and beat until light and fluffy, 4 to 5 minutes. Reduce the mixer speed to low and slowly add the coffee-chocolate mixture; beat until combined. Beat in the flour mixture in three batches, alternating with the sour cream mixture in two batches, until just incorporated. (Keep the mixer on low as you add the ingredients, then increase the speed to medium briefly between additions to beat out the lumps.) The batter should look like hot fudge. Divide the batter between the prepared pans. Bake until a toothpick inserted into the centers comes out clean, 35 to 45 minutes. Let cool 15 minutes in the pans, then run a knife around the edges and remove the cakes to a rack to cool completely. Meanwhile, make the frosting: Whisk the eggs, 1/4 cup milk, the sugar, cocoa powder, cornstarch and salt in a medium bowl until smooth (the mixture will be thick). Heat the remaining 1 1/4 cups milk in a saucepan over medium heat until just steaming. Gradually whisk the hot milk into the egg mixture, then pour the entire mixture into the pan. Bring to a boil, whisking (the mixture will become thick like pudding very quickly). Continue cooking 30 to 60 more seconds to thicken further, whisking vigorously, then remove from the heat. Pour into a bowl and press a piece of plastic wrap directly onto the surface. Refrigerate until cold, 3 to 4 hours. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals until melted; let cool slightly. Beat the butter in a large bowl with a mixer on medium-high speed until light and creamy, 3 to 5 minutes. Stir the cocoa pudding mixture to loosen, then gradually beat into the butter mixture, beating well after each addition. Beat in the melted chocolate. Continue beating, scraping down the sides of the bowl, until fluffy, 1 to 2 minutes.
Trim off the domed tops of the cakes with a long serrated knife. Put one cake layer on a platter. Spread 1 cup frosting on top, then top with the other cake layer. Spread the remaining frosting over the top and sides of the cake. Refrigerate 1 hour before serving.
","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 59467,"Sloppy Shmoes 1 teaspoon coriander seeds 1 medium onion, chopped 1 tablespoon vegetable oil 2 cloves garlic, minced 1 pound ground beef or turkey 1 teaspoon ground cumin Salt and freshly ground black pepper 3 carrots, sliced in 1/4-inch rounds 1 zucchini, halved and cut into 1/4-inch semi circles 1/2 cup chicken stock 2 cobs of corn, kernels removed 1/2 pound kashkaval (or cheddar) grated Instructions: Toast coriander seeds in saute pan. Coarsely chop in coffee mill, pepper mill, or with knife. Saute onions in oil until golden. Add garlic for 1 minute. Saute ground meat until browned. Add cumin and seasoning. Add carrots, for 1 minute. Add zucchini and chicken stock. Cook covered for 2 minutes. Add corn and cook for 1 more minute. Top with kashkaval and cook covered, until melted (or put under broiler). Serve open faced on onion roll, Kaiser roll or burger bun, with plenty of ketchup and maybe a pickle. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 59468,"Calamari Salad 1 lemon, juiced Salt 16 cleaned squid, cut into rings 1/2 cup chopped white onion 1/2 cup chopped celery 3 cloves garlic 2 tablespoons Italian parsley, chopped 1/2 cup olive oil 1/4 cup red wine vinegar Pinch thyme Pinch basil Pinch oregano Instructions: To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain. Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59469,"Sweet Avocado Puree 2 ripe chilled avocados, seeded, diced 1/4 cup fresh lime or lemon juice 1/3 cup confectioner's sugar or more Raspberries Fresh mint sprigs or chopped pistachio nuts Instructions: With the back of a spoon, press the avocados through a sieve into a bowl. Add the lime juice and sweeten with sugar. Transfer the puree to 4 chilled wine glasses and garnish with raspberries, mint and/or pistachio nuts. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 59470,"Potato Pizza Cooking spray 2 cups sliced small red potatoes (about 3/4 pound) 1 (12-inch) frozen pizza shell 1/4 cup tomato sauce 1/2 cup diced onions, sauteed 1/2 teaspoon chopped fresh basil leaves 1/2 teaspoon chopped fresh rosemary leaves 3/4 cup (3 ounces) shredded part-skim mozzarella cheese 1/4 teaspoon crushed red pepper flakes 1/2 cup chopped pitted kalamata olives, optional Instructions: Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. Place the potato slices in a saucepan and cover with water. Bring to a boil; then lower the heat to a simmer and cook until tender. Drain well and pat dry with paper towels. (Potatoes MUST be dry otherwise they will wet the pizza shell.) Place the pizza shell onto the greased baking sheet and cover lightly with tomato sauce. Arrange the potatoes uniformly around the pizza and sprinkle with sauteed onions, chopped basil, rosemary, cheese, crushed red pepper and kalamata olives. Bake at 450 degrees F for 15 minutes or until lightly browned. Cut into 8 wedges and serve. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 59471,"Grilled Corn Salad 6 ears fresh corn, husked with silks removed 2 tablespoons canola oil Salt and pepper 2 cups halved cherry tomatoes 1 small red bell pepper, finely chopped 4 scallions, finely chopped 2 cups packed arugula 1 lemon, juiced 4 tablespoons olive oil Salt and freshly ground black pepper Neelys Barbeque Seasoning, recipe follows 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder Instructions: Preheat grill or broiler to medium heat. Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula. In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste. Toss the salad with the dressing and serve at room temperature. Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 59472,"Stuffed Chicken (Mashed Potatoes) 2 baking potatoes (about 8 ounces each), peeled and cut into 1-inch chunk 1/4 cup milk 4 tablespoons butter 1 lemon, zested and juiced Salt and freshly ground black pepper 4 bone-in chicken breast halves (about 3 1/2 pounds total) 1 tablespoon extra-virgin olive oil 2 tablespoons freshly chopped flat-leaf parsley Instructions: Preheat the oven to 400 degrees F. In a medium saucepan, add the potatoes and enough cold water to cover, and bring to a boil. Lower the heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain, then return the potatoes to the pot. Add the milk, 2 tablespoons of butter and lemon zest and mash until smooth. Season with salt and pepper. Transfer the potatoes to a work surface, flatten into an even round and cut into quarters. Run your fingers under the skin of each chicken breast to separate it from the meat. Place 1/4 of the potatoes under the skin of each breast, gently pressing to evenly distribute. Place the stuffed chicken in a roasting pan, drizzle with the olive oil and season with salt and pepper. Bake until tender and the juices run clear, about 40 minutes. Transfer the chicken to a platter. Stir the lemon juice, parsley and remaining 2 tablespoons butter into the pan juices, scraping up any browned bits from the bottom. Spoon the sauce over the chicken and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59473,"Chocolate Coconut Martinis 1 packet 25-calorie hot cocoa mix 3 ounces vodka 2 ounces sugar-free, calorie-free coconut-flavored syrup (recommended: Torani) 2 tablespoons fat-free whipped topping (in an aerosol can) Shredded coconut, for serving, optional Shaved dark chocolate, for serving, optional Instructions: In a glass, combine cocoa mix with 2 ounces hot water and stir to dissolve. Add 2 ounces cold water, as well as the syrup, vodka, and whipped topping. Stir until smooth. Transfer mixture to a shaker filled with ice. Shake and then strain and divide between 2 martini glasses. Garnish with coconut and chocolate, if using. Enjoy! ","[Merlot, Moscato, Riesling, Sparkling wine]" 59474,"Lobster Bisque Two 2-pound lobsters, steamed 4 tablespoons unsalted butter 1/2 cup dry sherry
1/2 cup chopped celery
3 cloves garlic, smashed
2 bay leaves 1 teaspoon black peppercorns
Kosher salt 1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped button mushrooms
2 tablespoons tomato paste
1/8 teaspoon cayenne pepper
1/2 cup dry white wine
3/4 cup whole milk
3/4 cup heavy cream
2 tablespoons chopped fresh chives
Instructions: Twist off the claws and tails from the lobsters. Remove the meat, discarding the green tomalley and reserving the shells. Coarsely chop the meat to measure about 2 1/2 cups, and transfer to a bowl; cover and chill. Melt 2 tablespoons of the butter in a Dutch oven over medium. Add the lobster shells, and cook, stirring often, until lightly browned, about 8 minutes. Stir in the sherry, and cook until the liquid is nearly evaporated, about 2 minutes. Add the celery, garlic, bay leaves, peppercorns, 4 cups water and 1/2 teaspoon salt. Increase the heat to high, and bring to a boil. Reduce the heat to medium-low, and simmer until reduced to about 2 1/2 cups, about 15 minutes. Pour through a fine-mesh strainer into a bowl; discard the solids. Set aside. Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium. Add the onions, carrots, mushrooms, tomato paste, cayenne and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the wine and bring to a boil over medium-high. Reduce the heat to medium-low, add the reserved lobster stock and simmer until reduced to about 2 cups, about 10 minutes. Remove from the heat. Puree the mixture with an immersion blender until smooth. Place over medium heat, stir in the milk and cream, and bring to a simmer. Add the lobster meat, reserving 1/4 cup for garnish. To serve, ladle the bisque into bowls and top with the reserved lobster meat and chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59475,"Roasted Cauliflower: Low Carb 1/2 medium cauliflower (about 1/2 pound), leaves removed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat oven to 450 degrees F. Cut the cauliflower through the core into 6 wedges. Lay cauliflower wedges on a baking sheet. Lightly brush both sides of the wedges with oil and season with salt and pepper to taste. Roast until the sides that touch the pan and the edges are golden brown, about 20 minutes. Serve 3 wedges per person. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 59476,"Austin-Style Chicken Chili 1/4 cup cumin seeds 1 tablespoon coriander seeds 2 tablespoons extra-virgin olive oil 3 pounds ground chicken Kosher salt 1 large onion, chopped 3 cloves garlic, sliced 2 red bell peppers, diced 2 to 4 tablespoons cayenne pepper 1 tablespoon smoked paprika 1 tablespoon tomato paste 2 12-ounce bottles porter beer (I like Great Lakes Edmund Fitzgerald) 1 7-ounce can chipotle chiles in adobo sauce, pureed 1 habanero cl pepper Instructions: Toast the cumin and coriander seeds in a skillet over medium heat. Transfer to a bowl to cool, then grind in a spice grinder. Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil. Add half of the ground chicken and season with salt; cook, stirring, until the meat is browned, about 6 minutes. Transfer the chicken to a plate using a slotted spoon. Repeat with the remaining olive oil and chicken; transfer to the plate. Add the onion, garlic and bell peppers to the pot; season with salt and cook, stirring, until aromatic but not caramelized, 3 to 5 minutes. Add the ground cumin and coriander, the cayenne and paprika; cook 30 seconds. Stir in the tomato paste and cook 30 more seconds. Deglaze the pot with the beer, using a wooden spoon to scrape the bottom of the pot. Return the chicken to the pot and stir to incorporate. Stir in the pureed chipotle chiles and 2 cups water. Cut a slit in one side of the habanero and add it to the pot. Reduce the heat to low, partially cover and simmer, stirring occasionally, 2 hours. (Add more water if the chili is too thick.) Remove the habanero before serving. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 59477,"Waffles with Pear-Cherry Compote 1 cup 2 percent cottage cheese 2 tablespoons sugar 1 tablespoon milk 1/2 teaspoon vanilla extract 2 tablespoons unsalted butter 3 Bosc pears, peeled and cut into small chunks 1/3 cup dried cherries Juice of 2 oranges (about 1 cup) 2 tablespoons sugar 2 cups all-purpose flour 1/2 cup rolled oats 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground ginger Pinch of salt 1 1/4 cups milk 1 cup 2 percent cottage cheese 2 large eggs 1/2 teaspoon vanilla extract Grated zest of 1/2 orange 2 tablespoons unsalted butter, melted and cooled slightly Cooking spray Instructions: Make the creamy topping: Combine the cottage cheese, sugar, milk and vanilla in a food processor and puree until smooth. Cover and refrigerate until ready to serve. Make the compote: Melt the butter in a saucepan over medium heat. Add the pears and cook until the edges brown, about 2 minutes. Add the dried cherries, orange juice, sugar and 1/3 cup water. Bring to a simmer and cook until syrupy, about 5 minutes; set aside. Make the waffles: Preheat the oven to 250 degrees F. Whisk the flour, oats, sugar, baking powder, baking soda, ginger and salt in a large bowl. Whisk the milk, cottage cheese, eggs, vanilla and orange zest in another bowl (it will be lumpy), then whisk into the flour mixture until just combined. Whisk in the melted butter. Preheat a waffle iron and spray with cooking spray. Ladle in some batter (about 1/2 cup, depending on your waffle iron) and cook until crisp. Transfer to a baking sheet and keep warm in the oven; repeat with the remaining batter. Top the waffles with the creamy topping and compote. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59478,"Barbeque Baked Beans 1 tablespoon olive oil 1 red bell pepper, chopped 1/2 onion, chopped 2 cloves garlic, chopped 2 (28-ounce) cans baked beans 1/2 cup brown sugar 1/3 cup Neelys BBQ seasoning, recipe follows 1/4 cup molasses 1 cup Neelys BBQ sauce, recipe follows 3/4 cup chopped pork or beef brisket 1 1/2 cups paprika 3/4 cup sugar 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: Preheat oven to 275 degrees F. In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes. Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months. In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. ","[Zinfandel, Merlot, Syrah, Malbec]" 59479,"Zucchini Carpaccio 2 medium zucchini 1/2 lemon, juiced 3 tablespoons olive oil 2 teaspoons minced fresh thyme Kosher salt and freshly ground black pepper Parmesan cheese, for shaving 1 baguette, sliced, for serving Instructions: Using a sharp vegetable peeler, shave the zucchini lengthwise, creating very thin slices. Discard the first slice that is very dark green skin. Arrange the slices on a platter, overlapping the slices. In a small jar or bowl, place the lemon juice, olive oil, thyme, salt and pepper. Cover and shake well or whisk to blend. Pour the mixture evenly over the zucchini slices. Allow to sit for at least 15 minutes, or for up to an hour. Use vegetable peeler to shave thin slices of Parmesan over the zucchini, and serve with baguette slices. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 59480,"Marbleized Brownies 1 cup butter 1 1/2 cups sugar 1/2 cup dark brown sugar 4 eggs 1 1/2 teaspoon vanilla 1 1/3 cups flour 1/2 teaspoon salt 3 ounces bittersweet chocolate 1 square semisweet chocolate 1/8 teaspoon baking soda Instructions: Preheat the oven to 325 degrees F. Completely line a 9 by 13-inch baking dish with aluminum foil (shiny-side down) and grease the insides. Cream butter until soft. Add sugars, eggs, 1 at a time, and vanilla. Add flour and salt. Melt chocolates in a double boiler and add baking soda. Put 2/3 of the white batter into the baking dish. Add the melted chocolate mixture to the remaining batter. Mix thoroughly and spoon onto the white batter in the baking dish. Take a knife and cut through to marbleize. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Freeze the brownies when done. Remove the brownies from the pan and peel off the foil. Cut in squares and serve. If you want, you can let them get soft and eat at room temperature. ","[Merlot, Cabernet Sauvignon, Malbec, Tempranillo]" 59481,"Pasta Salad With Steak, Bell Pepper, Green Beans and Bacon Kosher salt 1/2 pound medium shell pasta 1 cup chopped cooked steak 1 cup diced green bell pepper 1 cup chopped blanched green beans 1/2 cup crumbled cooked bacon 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon lemon juice 1/4 teaspoon finely grated garlic 3/4 cup grated parmesan cheese Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl. Add the steak, bell pepper, green beans and bacon to the bowl with the pasta. Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Chianti]" 59482,"Sponge Starter 1 1/2 cups (12 ounces) very warm water (105 degrees F to 115 degrees F) 1/4 teaspoon active dry yeast 3 1/2 cups (16 ounces) unbleached all-purpose flour Instructions: Mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes, until a smooth, somewhat elastic batter has formed. The batter will be very stiff; it gets softer and more elastic after it has proofed. You may find it easier to mix the sponge using an electric mixer, with a paddle or a dough hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a 2-quart clear plastic container and cover with plastic wrap. At this point you have two options: If you plan to make your dough later that same day, let the sponge rest at room temperature until it has risen to the point where it just begins to collapse. This may take 6 to 8 hours, depending on the temperature of the room and the strength of the yeast. The sponge will triple in volume and small dents will begin to appear in the top as it reaches its peak and then begins to deflate. The sponge is now in perfect condition to be used in a dough. It's best if you have already weighted or measured out all of your other recipe ingredients before the sponge reaches this point so you can use it before it collapses too much. If you're not planning to make your dough until the next day or the day after, put the covered sponge in the refrigerator and let it rise there for at least 14 hours before taking it out to use in a recipe. Be sure to compensate for the cold temperature of the starter by using warm water (85 degrees to 90 degrees F) in the dough instead of the cool water specified in the recipe. Or let the starter sit out, covered, until it reaches room temperature (this may take several hours) But don't let it collapse too much before you use it. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59483,"Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches Vegetable oil cooking spray 1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 large eggs, beaten, at room temperature
2 cups panko breadcrumbs
Four 1/2-inch-thick eggplant slices (1/2 a medium eggplant)
Four 4-inch diameter portobello mushrooms, stemmed
2 tablespoons extra-virgin olive oil, for drizzling, optional
Four 1/2- to 3/4-inch-thick slices country wheat bread, toasted or grilled
3/4 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
8 ounces gruyere cheese, shredded
2 cups arugula
Instructions: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside. In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes. To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 59484,"Lobster Quesadillas 2 pounds thawed frozen or fresh cooked lobster meat 10 (8-inch) flour tortillas 2 pounds cream cheese 1 pound Cheddar, shredded 1 bunch scallions, chopped 1 roasted red onion, chopped 3 roasted plum tomatoes, chopped 4 tablespoons Sriracha (Thai hot sauce, available at most markets) 1 lime, juiced 2 tablespoons canola or olive oil Instructions: Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop. Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla. In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59485,"Homemade Pappardelle 1 3/4 cups all-purpose flour, plus more for dusting 1 cup semolina flour, plus more for dusting 6 large eggs, at room temperature 4 teaspoons extra-virgin olive oil Salt Instructions: Make the dough. Sift both flours together on a large work surface and make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined. Knead by hand. Gather the dough into 2 equal-size balls; flour the surface. To knead each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise. Continue pushing, folding and turning until the dough is smooth and elastic, 4 to 5 minutes. Rest the dough. Pat each piece into a ball. Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight. (You can freeze 1 ball for later, or roll out both and freeze the cut pasta.) Roll out the dough. Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes. Cut the pappardelle. Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months). ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 59486,"Abalone Victoria 2 tablespoons finely chopped parsley 1 cup bread crumbs 1 egg yolk 2 teaspoons clarified butter 1 teaspoon lemon juice Flour, to coat 8 sliced abalone steaks Salt, to taste White pepper, to taste 1/2 cup butter 1 tablespoon sherry Instructions: Mix together parsley and bread crumbs. In a separate bowl, combine egg yolk, clarified butter and lemon juice. Place flour on a dish for dredging. Season 1 side of abalone steaks with salt and pepper. Lightly flour and paint with egg mixture. Coat with parsley/bread crumb mixture. Melt butter in frying pan. When butter begins to foam, add steaks and cook 1 minute each side. Add sherry and flame. Transfer to a serving dish and nap with browned butter from pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59487,"Chicken Pancakes 1/2 teaspoon curry powder 1/2 cup walnuts or pecans 2 cups skinless cooked roasted chicken, cut into coarse pieces 1 egg Salt and freshly ground black pepper Flour for dredging 2 tablespoons butter 2 portions of cole slaw or green mesclun salad tossed with vinaigrette Sour cream, optional 1/2 cup each finely diced onions and Granny Smith apples Instructions: Cook the onions and apples in the butter, until tender, then season with curry powder. In a food processor, coarsely chop the nuts with the chicken. Add the cooked onions and apples and the egg and process just until combined and almost pureed. The mixture should come together but not be pasty. Season with 1/2 teaspoon salt and freshly ground black pepper. Shape the mixture into 8 small patties. Dredge them lightly in flour and cook in butter for 3 minutes a side or until hot through. Serve over a green salad or with cabbage. Delicious topped with sour cream. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 59488,"Pinot Grigio Poached Pears 4 ripe Anjou or Bosc pears 3 1/2 cups Pinot Grigio 3/4 cup sugar 1/4 teaspoon anise seed 1 long strip of lemon peel 1/2 cup mascarpone cheese Dulce de leche, for serving 4 small anise tortas or thin, sweet crackers Instructions: Peel, halve and core the pears, leaving the stem intact. Combine the Pinot Grigio, sugar, anise seed and lemon peel with 1 1/2 cups water in a medium saucepan; place over high heat and cook about 5 minutes. Reduce the heat to medium low and add the pears cut-side down, in one layer, making sure that the liquid completely covers the pears. Cover and simmer until the pears are tender but intact, 30 to 40 minutes. Remove the pears and set aside. Remove the lemon peel from the liquid and continue simmering uncovered until the liquid is reduced to 1 cup, 15 to 20 minutes. Divide the pears among 4 plates. Drizzle with some of the syrup. Serve with a dollop each of mascarpone cheese and dulce de leche, and an anise torta. ","[Pinot Grigio, Moscato, Riesling, Gewrztraminer]" 59489,"Broccoli Salad 1 head broccoli 1 generous splash toasted sesame oil 1 teaspoon shaved ginger Soy sauce Chili flakes 1 clove finely chopped garlic Crushed almonds, for garnish Instructions: With a potato peeler shave the outer skin off the broccoli stalks and cut the tops (florets) off. Cut the broccoli stalks into thin sticks (like celery sticks) and break the tops into smaller bite-sized pieces.
Put a pan on medium heat and coat the bottom with toasted sesame oil. When the pan is hot, add the broccoli (listen for the sizzle!). Lightly toss and add shaved ginger, a splash of soy sauce, a pinch of chili flakes and the garlic. Continue tossing until the broccoli is cooked but is still a little crisp. Garnish with a sprinkle of crushed almonds. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 59490,"Chalupas 2 1/2 pound pork loin roast (with bone in, for more flavor) 2 cups pinto beans, rinsed and picked over 4 large fresh tomatoes (about 2 pounds), peeled and cut up 6 fresh long green chiles, roasted, peeled, seeded and diced 2 cups chopped onions 1 tablespoon finely chopped garlic 1 tablespoon oregano 2 tablespoons chili powder 2 teaspoons ground cumin Salt and freshly ground pepper 3 or 4 cups water (to cover) 1 bag (10 1/2 ounces or about 7 cups) small corn chips 1 1/2 cups (about 6 ounces) grated cheddar or Colby 1 cup sour cream 2 cups salsa 2 cups guacamole 1 cup diced tomatoes 1 cup sliced green onions (with some green tops) 1 cup black olives, whole or sliced 1/2 head iceberg lettuce, shredded or chopped Instructions: Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally. Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew). Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 59491,"Sunny's Sage and Pecan Sweet Potato Casserole 1/2 cup all-purpose flour 1/4 cup plus 2 tablespoons light brown sugar, packed
5 tablespoons unsalted butter, cold, cut into teeny weeny bits
1 cup pecan halves, roughly chopped
6 to 8 fresh sage leaves, finely chopped
Zest of 1 orange
Kosher salt 2 1/2 pounds (about 4 medium) sweet potatoes, skin on 2 tablespoons vegetable oil 1/2 cup heavy cream
1/2 cup all-purpose flour
1/4 cup light brown sugar, packed, plus more to taste
4 tablespoons unsalted butter
1/2 teaspoon pumpkin pie spice
1 cup mini marshmallows, more if desired
2 eggs Instructions: For the topping: In a medium bowl, add the flour, brown sugar, butter, pecans, sage, orange zest and a pinch of salt. Mix with your hands until it feels like you could make a ball that would just slightly hold together and everything is crumbly. Take a tiny bite; it should be slightly sweet with a hint of salt (like a good chocolate chip cookie!). Add a tiny pinch more of salt as needed. Cover the bowl and place in the freezer while finishing the recipe. Remove from the freezer 5 minutes before using and break apart with a fork as if you were flaking rice. For the filling: Preheat the oven to 400 degrees F. Poke the sweet potatoes about 6 to 8 times, about 1/4-inch deep, using a fork. Rub with the oil and set the potatoes on a baking sheet. Roast on the middle rack until fork tender and the skins are darkened, 40 to 50 minutes. Set aside to cool. By the time the potatoes are cool enough to handle, the skins will loosen from the flesh. With your hands, gently remove the skins and discard. Place the sweet potato flesh in a large bowl along with the cream, flour, brown sugar, butter and pumpkin pie spice. Mash until smooth. Shift the oven rack one level down and turn on the broiler. Spread out the marshmallows in a single layer on a baking sheet, transfer to the oven and broil, watching the entire time. When the tops of the marshmallows char to a black color and begin smoking (be strong, brown looks good, but black tastes better!), quickly remove from the oven. Lower the oven to 375 degrees F. With a rubber spatula, fold the marshmallows into the mashed sweet potatoes until combined. Taste and add a bit more brown sugar if needed, a tablespoon at a time; this should be just on the edge of sweet, the topping does the rest. In a small bowl, whisk the eggs and fold them into the sweet potatoes to combine. Spread the sweet potato mixture into a 9-by-13-inch baking dish, leveling the top. Sprinkle the prepared topping evenly over the potatoes. Bake until the topping is shiny and golden brown, 30 to 35 minutes. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59492,"Powdermilk Biscuits Unsalted butter, for the pan 1 3/4 cups bread flour 1 3/4 cups cake flour, plus more for dusting 2 1/2 tablespoons baking powder 1/4 cup sugar 1 1/2 teaspoons kosher salt 3/4 cup plus 2 tablespoons vegetable shortening 2 large eggs, plus 1 beaten egg for brushing 1 cup buttermilk or milk Instructions: Preheat the oven to 350 degrees F. Butter a baking sheet. Whisk the bread flour, cake flour, baking powder, sugar and salt in a large bowl. Work in the shortening with your fingers until the mixture is combined. Beat the eggs and buttermilk, then stir into the flour mixture with a fork to make a shaggy dough. Turn the dough out onto a lightly floured surface and roll out to 1/4 inch thick. Cut out biscuits using a 2 1/2-inch-round cutter or glass, rerolling the scraps as needed. Transfer to the prepared baking sheet. Brush with the beaten egg. Bake until golden and puffy, 18 to 20 minutes. Transfer to a rack and let cool slightly. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59493,"Breakfast Burritos with Cheese 18 flour tortillas 1 pound breakfast sausage
1/3 stick (about 2 1/2 tablespoons) salted butter
18 large eggs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups grated cheese
Instructions: Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside. Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes. Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. When the butter has melted, turn the heat to low and pour in the eggs, then the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes. Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, along with a pinch of cheese. Roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59494,"Baked Stuffed Shad 2 shad fillets, 1 1/2 to 2 pounds each 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup dry white wine 2 cups mushroom stuffing or other fish stuffing 1/4 cup butter or margarine Instructions: Preheat oven to 400 degrees. Wipe shad fillets with damp paper towel. Season both fillets with salt and pepper and wine. Lay one fillet on a large piece of foil and spoon stuffing onto fillet. Top with second shad fillet, dot with butter and wrap up in foil. Place whole package onto a baking sheet and bake about 30 minutes until fish flakes easily. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59495,"Baklava 8 cups chopped walnuts 2 cups sugar
1/2 cup ground cinnamon
2 pounds unsalted clarified butter, melted Two 8-ounce boxes filo dough (18 to 20 sheets per box), thawed 4 cups sugar 4 teaspoons freshly squeezed lemon juice
4 teaspoons pure vanilla extract 2 cinnamon sticks
Peel of 1 whole orange
4 cups honey
Instructions: Preheat the oven to 350 degrees F. For the nut mixture: Combine walnuts, sugar and cinnamon in a bowl. Mix until all ingredients are thoroughly incorporated, then set aside. For the filo: Brush an 18-by-13-inch baking dish with clarified butter, then lay out 12 sheets filo dough in the baking dish, brushing clarified butter between each. Sprinkle a third of the nut mixture on top. Layer 4 more sheets of the filo dough on top, brush with butter and add another third of the nut mixture. Layer again with 4 more sheets of the filo dough, brush with melted butter and add the remaining nut mixture. Cover with 10 filo dough sheets, brushing clarified butter between each. Use a knife to score the top of the filo dough into a diagonal crosshatch and bake for 1 hour. Let cool slightly. For the baking syrup: Bring sugar and 4 cups water to a boil in a pot. Add lemon juice, vanilla, cinnamon sticks and orange peel and stir. Pour in honey and turn heat down low to simmer, then simmer for 10 minutes. Pour syrup over the top of the baklava. Let sit overnight at room temperature before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 59496,"Quinoa and Herb Crusted Lamb 1 cup quinoa 1/3 cup chopped fresh thyme Zest of 1 large lemon 2 tablespoons kosher salt 1/2 teaspoon freshly ground black pepper 2 eggs 1/4 cup plus 2 tablespoons olive oil 12 (1-inch thick) lamb chops (about 2 1/2 to 3 pounds), fat removed Salt and freshly ground black pepper 1 cup creme fraiche 1 tablespoon maple syrup 1 tablespoon chopped fresh thyme Salt and freshly ground black pepper Instructions: For the coating: In a medium bowl, mix together the quinoa, thyme, lemon zest, salt, and pepper. Beat the eggs in another medium bowl. For the lamb: Heat 1/4 cup olive oil in a large nonstick skillet over medium heat. Season the lamb with salt and pepper. Dip the lamb chops in the egg and then coat with the quinoa mixture, pressing lightly to help the coating stick. Add half the lamb chops to the pan and cook until light golden, about 5 minutes on each side for medium-rare. Add the remaining 2 tablespoons oil to the pan and cook the remaining chops. Allow the chops to rest for 5 minutes. For the sauce: In a small bowl, mix together the creme fraiche, maple syrup, and thyme until smooth. Season with salt and pepper, to taste. To serve, arrange the lamb chops on a platter and serve the sauce alongside. ","[Rhone Blends, Pinot Noir, Chianti, Tempranillo]" 59497,"Homemade Breakfast Tarts 3 cups all-purpose flour, plus more for rolling 2 tablespoons granulated sugar
1 teaspoon salt
1 cup (2 sticks) cold butter, cubed
1 egg
5 tablespoons cold water (or more if needed)
1 tablespoon distilled vinegar
One 13-ounce jar mixed berry jam (about 1 1/4 cup) 1 egg, lightly beaten for egg wash
1 1/4 cup powdered sugar 2 tablespoons milk
1 tablespoon mixed berry jam
2 drops neon purple food coloring
Multicolored jimmies or sprinkles
Instructions: For the crust: In a large bowl, mix together the flour, granulated sugar and salt. Using a pastry cutter or two knives, cut the butter into the flour until it resembles tiny pebbles. Lightly beat the egg and add to the mixture. Next, add the cold water and vinegar. Stir until the dough just comes together but is still crumbly, using more water if necessary. Form the dough into a disc and wrap tightly in plastic wrap. Chill for 1 hour. Preheat the oven to 400 degrees F. Line two sheet pans with parchment. On a floured surface, roll half of the dough out into a large rectangle, 12 inches by 16 inches. Cut the long side into 4-by-4-inch wide strips. Cut each strip in half across the middle, making 8 equally sized rectangles (4-by-6-inch). For the filling: Put 2 tablespoons of the jam into the center of four of the cut rectangles. With a pastry brush, brush egg wash around the edges. Place the remaining rectangle over the jam, crimping the edges with a fork to seal. Press lightly on the top to help distribute the jam evenly. Transfer to the prepared sheet pan. Repeat with the other half of the dough. Bake until barely golden, 16 to 18 minutes. For the glaze: Meanwhile, sift the powdered sugar into a large bowl. Add the milk, jam and food coloring. Mix until smooth, then set aside. Remove the tarts from the oven and allow to cool, 20 minutes. Spoon over the glaze and top with sprinkles. Let the glaze set for 1 hour before bagging up. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59498,"Crown Roast of Pork with Cranberry Stuffing Spice Rub: 1 tablespoon Spice Islands? Garlic Salt 1 tablespoon Spice Islands? Poultry Seasoning 1 tablespoon Spice Islands? Thyme 2 teaspoons Spice Islands? Ground Saigon Cinnamon 2 teaspoons Spice Islands? Medium Grind Black Pepper 1-? teaspoons Spice Islands? Paprika 1/4 teaspoon Spice Islands? Ground Cloves Stuffing and Pork: ? cup Mazola? Corn Oil ? cup butter 1-? cups chopped celery 1 cup chopped onion ? cup dried cranberries ? cup chopped dried apricots 6 cups firm white bread, cubed, dried (about 6 slices) 1 cup reduced sodium chicken broth 12 to 16 bone tied, crown roast pork (about 8 pounds) Instructions: Preheat oven to 350°F.\n\nCombine spice rub ingredients in a small bowl. Set aside.\n\nHeat corn oil and butter in a large skillet over medium heat. Add celery, onions and 2 tablespoons of spice rub. Cook for 5 to 7 minutes, or until the vegetables are tender but not browned. Add cranberries and apricots; cook 1 to 2 minutes, or until heated through. Transfer to a large bowl.\n\nAdd bread cubes to cranberry-and-onion mixture and toss. Stir in chicken broth.\n\nRub remaining spice rub on exterior and interior of roast; transfer to a roasting pan. Fill cavity of roast with stuffing. Cover stuffing and rib tips with foil. Place on lower oven rack and bake at 350degreesF for 3-1/2 to 4 hours, or until roast is well browned and internal temperature is at least 155degreesF. Remove from oven and let roast rest for at least 10 minutes.\n\nSlice the roast between the bones and serve with stuffing. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]

" 59499,"Cajun Shrimp Po' Boys Vegetable oil, for frying 2 cups all-purpose flour 3 tablespoons Creole seasoning 4 eggs, whisked 2 cups seasoned panko breadcrumbs (recommended: Progresso Panko Crispy Bread Crumbs Italian Style) 20 large shrimp (21/25), peeled and deveined, tails removed Kosher salt 2 cloves garlic, grated 4 tablespoons (1/2 stick) unsalted butter, melted 4 hoagie rolls, split Tartar Sauce, recipe follows Green or red leaf lettuce, for garnish 1 tomato, thinly sliced 1 cup shredded red cabbage 1/2 cup mayonnaise 2 tablespoons finely chopped cornichons 2 tablespoons whole grain mustard 1 tablespoon chili sauce 1 tablespoon fresh lemon juice 1 tablespoon finely chopped fresh parsley Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 350 degrees F. Heat 2-inches vegetable oil in a Dutch oven or cast-iron skillet over medium-high heat until the temperature registers 350 degrees F. Whisk the flour and Creole seasoning in a shallow bowl. Add the eggs to another shallow bowl and the panko to a third shallow bowl. Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges. Working in batches, fry the shrimp until golden brown, 2 1/2 to 3 minutes. Drain the shrimp on paper towel- lined plate and season with salt. Add the garlic to the melted butter and brush on the inside of each roll. Toast the rolls in the oven until golden brown and crispy, about 7 minutes. Spread the Tartar Sauce on each roll, top with lettuce leaves, tomato slices, 5 fried shrimp and some shredded cabbage. In a small bowl, mix together all of the ingredients and season with salt and pepper, to taste.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 59500,"Hard-Shell Tex-Mex Taco 1 tablespoon canola oil 1 yellow onion, diced
1 teaspoon cayenne
1 teaspoon cl powder
1 teaspoon cumin
1 teaspoon Mexican oregano
2 tablespoons tomato paste
1 pound ground beef
1 cup tomato sauce
2 teaspoons apple cider vinegar
6 to 8 hard-shell tacos
Shredded cheese, for topping
1 tomato, diced
1 avocado, diced
Shredded lettuce, for topping
Sliced pickled jalapenos, for topping
Sour cream, for dipping
Instructions: In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, cl powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes. Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 59501,"Beergarita 2 tablespoons kosher salt 2 tablespoons sugar
Zest of 1 lime plus juice of 2 limes, reserving the lime halves for rimming the glasses
4 ounces tequila, such as Santo 1 ounce orange liqueur
Splash agave nectar
One 12-ounce can Mexican beer
Instructions: Mix together the salt, sugar and lime zest in a shallow dish. Rub the rims of your margarita glasses with a lime half and dip into the salt mixture. Fill the glasses with ice and set aside. Add ice to a large cocktail shaker and add the lime juice. Add the tequila, orange liqueur and agave nectar and shake vigorously until thoroughly chilled. Pour into the ice-filled margarita glasses. Top each glass off with beer. ","[Tequila, Orange Liqueur, Agave Nectar]" 59502,"Border Grill Grilled Alaska Cod Tacos 1? pounds wild Alaska Cod fillets 12 small (4 to 6-inch) corn tortillas, warmed* 6 lettuce leaves, torn in half 1 cup high-quality, store-bought salsa fresca 1 cup Border Guacamole (see recipe below), or high-quality, store-bought guacamole Lime wedges, for serving 2? Tablespoons cumin seeds 3 jalapeno chiles, stemmed and cut in half 2 cloves garlic 1 teaspoon salt 1 Tablespoon freshly ground black pepper ? cup freshly squeezed lime juice 1 large bunch cilantro ? cup extra virgin olive oil 5 ripe avocados, preferably California Hass 6 Tablespoons chopped fresh cilantro 1 medium red onion, diced 4 jalapeno chiles, stemmed, seeded, and finely diced 3 Tablespoons freshly squeezed lime juice 1-1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper Instructions: Makes 3 cups, or 6 appetizer servings ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 59503,"Red Bell Pepper, Potato and Corn Risotto 1 pound Russet potatoes, peeled and cut into 1/4-inch dice (about 3 cups diced) 1 1/2 cups fresh corn kernels (about 3 ears) 2 3/4 cups red bell pepper juice (see note below) 1 1/2 teaspoons Hungarian paprika 1/4 teaspoon cayenne pepper 1 tablespoon lemon juice, or as needed 3 tablespoons heavy cream 6 tablespoons unsalted butter, cut into 6 pieces 1/2 cup freshly grated Parmesan 3/4 teaspoon salt 1/4 teaspoon fresh ground white pepper Sprigs of fresh chervil, for garnish 12 scallions, trimmed and grilled until lightly charred, for garnish Instructions: Red bell pepper juice: Take about 7 red peppers, stem and seed them, then put through an extractor-type juicer. In a large non-reactive sucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the juice is reduced by about 1/3. Add a teaspoon of the lemon juice, taste, and add more if needed. Continue to reduce and, when the mixture is almost dry, add the cream and reduce the heat to low. Cook for 1 minute more, stir in the butter, and remove from the heat. Stir in the Parmesan, salt, and pepper. Serve immediately in warmed bowls, garnishe with a few sprigs of chevril and 2 grilled scallions ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 59504,"Apple Cider Doughnuts 2 red apples, such as Cortland or McIntosh 2 1/2 cups apple cider 3 1/2 cups all-pourpose flour, plus more for dusting 4 teaspoons baking powder 1/4 teaspoon baking soda 3 1/2 teaspoons ground cinnamon 1 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1 2/3 cups granulated sugar 3 tablespoons vegetable shortening 1 large egg plus 1 egg yolk 1/4 cup buttermilk 1 teaspoon vanilla extract 1/4 cup confectioners' sugar Vegetable oil, for frying Instructions: Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly. Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl. Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix. Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping. Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain. Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59505,"Grilled Vegetable Hand Rolls 1 cup sushi rice 1 tablespoon seasoned rice wine vinegar 8 ounces asparagus spears 4 mini sweet peppers, halved and seeded 4 to 5 shiitake mushrooms, stems removed 1 tablespoon olive oil 2 teaspoons low-sodium soy sauce, plus more for serving Freshly ground black pepper 1/2 cup shredded red cabbage 1/2 cup shredded carrot 1 mini cucumber, halved, seeded and sliced into thin strips 1 avocado, pitted, peeled and sliced 4 nori sheets, halved into rectangles 1/2 cup bottled sriracha mayonnaise Sesame seeds, for sprinkling 1/2 cup sushi ginger (pickled) Instructions: Cook the sushi rice according to the package instructions, then flavor with the seasoned rice vinegar, stirring to distribute. Let sit until ready to use. Preheat a grill pan on medium heat. Add the asparagus, peppers and shiitake mushrooms to a bowl, then toss with the olive oil. Season with 2 teaspoons soy sauce and a pinch of pepper. Grill the vegetables, turning as needed, until lightly charred, 4 to 5 minutes. Remove to a cutting board. Halve the asparagus, then set aside. Slice the peppers and mushrooms into thin strips. Present the grilled vegetables on a platter, along with the cabbage, carrot, cucumber and avocado, and allow everyone to build their own hand rolls. To make the hand rolls: Lay a halved nori sheet, shiny-side down, on a clean surface. Add 1/4 cup of the sushi rice to the left edge of the nori and flatten slightly. Top with the desired vegetables. Bring the bottom left corner up and over the fillings to the top edge of the rectangle, creating a cone. Now roll the cone down the remaining strip of nori. Use a couple grains of rice to secure the nori to itself to help keep it rolled. Drizzle the top with the sriracha mayonnaise and sprinkle over the sesame seeds. Serve alongside the ginger and soy sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 59506,"Lychee Martini 1 (20-ounce) can lychee fruit 2 ounces crushed ice 3 ounces lychee liqueur (recommended: Soho Brand) 2 ounces vodka Splash lime juice Splash Champagne Instructions: Pour can of lychee fruit into a strainer. Reserve 2 tablespoons lychee juice. In a shaker, add crushed ice, lychee liqueur, vodka, lime juice and reserved lychee juice. Shake well. Pour mixture into chilled martini glasses over a few pieces of lychee fruit from can. Add a splash of Champagne and serve. ","[Riesling, Gewrztraminer, Moscato, Cava]" 59507,"Chicken Curry with Coconut Rice 1 tablespoon unsalted butter 1/4 cup finely diced Spanish onion 2 cups long-grain rice One 13- to 14-ounce can unsweetened coconut milk 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1 cup cashews 4 green onions, thinly sliced 1 teaspoon allspice berries 1 teaspoon whole cloves 1 teaspoon whole fennel seeds 2 teaspoons (or more if you like your curry spicier) hot Madras curry powder 3 tablespoons canola oil 8 boneless, skinless chicken thighs, cut into 1-inch pieces Kosher salt and freshly ground black pepper 1 small Spanish onion, thinly sliced 2-inch piece fresh ginger, peeled and grated 2 tablespoons tomato paste 6 cups chicken stock 1 cup unsweetened coconut milk 2 cinnamon sticks 1/2 mango, chopped 1/2 cup dried coconut 2 green onions, green and pale green parts only, thinly sliced 1/4 cup chopped fresh cilantro leaves 1/4 cup chopped fresh mint Honey, to taste Instructions: For the coconut green onion rice: Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, salt, pepper and 1 cup of water and bring to a boil. Stir once, cover, reduce the heat to medium-low and cook until tender, about 16 minutes. Preheat the oven to 300 degrees F. Spread the cashews on a baking sheet and toast in the oven until lightly golden brown, about 8 minutes. Let cool and finely chop in a food processor. Remove the rice from the heat and let sit, covered, for 5 minutes. Remove the lid, fluff the rice with a fork and fold in the green onions and half of the cashews. Let sit 5 minutes more before serving. For the chicken curry: Heat a small saute pan over low heat. Add the allspice, cloves and fennel and toast, shaking the pan occasionally, until you can smell the spices, about 5 minutes. Remove from the heat and let cool slightly. Transfer the spices to a coffee or spice grinder and finely grind. Combine the ground spices with the curry powder in a small bowl. Heat the oil in a large Dutch oven over medium-high heat until it begins to shimmer. Season the chicken with salt and pepper and then with 1 tablespoon of the curry spices, tapping off any excess. Brown the chicken on all sides, about 8 minutes, and remove to a plate. Add the onion to the Dutch oven and cook until soft, about 4 minutes. Add the ginger and cook for 30 seconds, then add the remaining curry spices and cook for 1 minute. Add the tomato paste and cook for 1 minute. Add the chicken stock, coconut milk, salt and pepper and cook until reduced slightly, about 10 minutes. Add the cinnamon sticks and mango and cook until reduced slightly, about 10 minutes. Reduce the heat to low, add the chicken and cook until tender, about 15 minutes. Remove the chicken to a bowl and discard the cinnamon stick and mango pieces. Add the dried coconut and the remaining 1/2 cup cashews and cook until slightly thickened, about 10 minutes more. Remove from the heat, return the chicken to the pot and fold in the green onions, cilantro and mint and season with salt, pepper and honey, if needed. To serve: Spoon the rice into bowls and ladle some chicken curry over. ","[Syrah, Pinot Noir, Grenache Blanc, Sauvignon Blanc]" 59508,"Crispy Chicken Fingers 1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces 1/2 cup low-fat buttermilk Nonstick cooking spray 4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes) 1/4 teaspoon salt Freshly ground pepper Honey-Mustard Sauce, recipe follows 1/2 cup Dijon mustard 1 tablespoon mayonnaise 3 tablespoons honey Instructions: Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes. Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier. Serve with the mustard sauce. In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59509,"Smoked Turkey Sandwich 1 1/2 cups barbecue spice rub One 3- to 4-pound boneless turkey breast
1/2 head green cabbage 1/4 head red cabbage
1 medium carrot
3/4 cup mayonnaise
1/3 cup sugar
1/4 cup white vinegar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
3 cup fresh cranberries 1 cup sugar
1/2 cup orange juice
1 tablespoon barbecue spice rub 1 1/2 habanero chiles, finely chopped
Four 6-inch deli rolls 8 slices Swiss cheese Barbecue sauce, for serving Instructions: For the smoked turkey breast: Combine 1 cup spice rub and 2 gallons water in a large container, then add turkey breast to brine. Cover and place in refrigerator overnight. Preheat a smoker for cooking at 200 degrees F. Remove turkey breast from brine and pat dry. Rub with remaining 1/2 cup spice rub. Place in smoker and cook until it reaches an internal temperature of 150 degrees F, about 3 1/2 hours. Remove from smoker and let rest 15 minutes, then slice thin. For the cole slaw: Meanwhile, thinly cut both cabbages and put in a medium bowl. Grate the carrot and add to the bowl. Add the mayonnaise, sugar, vinegar, salt and pepper and mix well. For the gorilla berry habanero sauce: Add cranberries, sugar, orange juice, spice rub and habanero to a saucepan. Cook, stirring occasionally, over medium-high heat, about 20 minutes. Break down with an immersion blender. For the sandwich: Cut open the rolls. Open and toast, with two slices of cheese on the top halves. When cheese is melted, remove from heat and add about 3 tablespoons Gorilla Berry Habanero Sauce to each roll bottom. Add turkey breast, barbecue sauce and 1/2 cup cole slaw to each. Close sandwiches, then cut in half and enjoy! ","[Chardonnay, Zinfandel, Merlot, Tempranillo]" 59510,"New England Clam Chowder 2 cups clam juice 1 cup vegetable stock
6 pounds cherrystone clams, scrubbed
One 6-ounce can whole clams, drained and chopped, liquid from can reserved
2 tablespoons butter
4 ounces pancetta, diced
2 strips bacon, diced
4 stalks celery, finely diced
2 cloves garlic, minced
1/2 onion, finely diced
1/2 teaspoon seafood seasoning, such as Old Bay 1/4 teaspoon celery salt
Kosher salt and freshly cracked black pepper
2 tablespoons all-purpose flour
1 pound golden potatoes, cut into 1/4- to 1/2-inch dice
1 cup heavy cream
1 teaspoon Worcestershire sauce, plus more for serving 1 teaspoon hot sauce, plus more for serving 1/4 cup fresh dill, chopped
Oyster crackers, for serving
Instructions: Add the clam juice and vegetable stock to a large pot and bring to a simmer over medium-high heat. Add the clams and steam until fully opened, 5 to 8 minutes. Strain the steaming liquid through a fine-mesh sieve to remove any remaining sand and add the liquid from the canned clams; set aside. Remove the clams from the shells and chop roughly; reserve the clams separately. Return the cleaned pot to medium heat and add the butter, pancetta and bacon. Cook until the bacon and pancetta are crisp and the fat has fully rendered, 6 to 8 minutes. Remove about a quarter of the cooked bacon and pancetta to a plate lined with a paper towel; reserve for garnish. Add the celery, garlic, onion, seafood seasoning and celery salt to the pot; season with salt and pepper. Cook until the vegetables begin to soften, about 4 minutes. Stir in the flour and cook for another 2 minutes. Add the potatoes, heavy cream and the reserved clam broth. Bring to a simmer over medium-low heat. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove the pot from the heat and stir in the chopped canned clams, reserved cherrystones, Worcestershire and hot sauce. Taste for seasoning and add salt and pepper if needed. Serve hot in bowls and garnish with the dill, oyster crackers and reserved bacon and pancetta. Serve with more Worcestershire sauce and hot sauce alongside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 59511,"Crepes Stuffed with Apples and Cherries 2 cups flour 2 tablespoons sugar 1 teaspoon salt 6 eggs 6 tablespoons butter, meted and cooled 2 cups milk 2/3 cup water 2/3 cup dried cherries 4 Granny Smith apples, firm, peeled, cored and coarsely chopped 1 cup water 1/2 cup Kirsch or brandy 2 tablespoons sugar 1 teaspoon lemon juice Blanched chives, for crepe bundles Instructions: In a bowl of a food processor set with the metal blade, place the flour, sugar and salt. Add the eggs and process with pulsing action. Add the butter, milk and water. Pulse to combine. Pour batter into container and refrigerate for 1 hour. Spray fry pan or crepe pan with non-stick spray. Heat pan. When hot, ladle in enough batter to thinly coat surface of the pan. Cook on 1 side and flip. Cook on other side. Remove from pan and let cool. Continue making the crepes, spraying pan prior to making each one. Place the cherries and apples in a large saute pan. Add the water, brandy, sugar and lemon juice. Simmer until apples are cooked but still firm to the touch, about 15 minutes. Strain the mixture. To Stuff Crepes: Preheat oven to 350 degrees F. Carefully place a large tablespoon of the filling mixture in the middle of each crepe. Bring up the sides of the crepe and tie with a chive like a little purse. Refrigerate, loosely covered, until ready to bake. When ready to serve heat in oven until warm and crisp. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59512,"Corn and Tomato Salad with Fresh Oregano 15 ears of fresh corn 2 tablespoons salt 10 Italian Roma tomatoes, cored and diced 2 yellow peppers, diced 2 medium red onions, minced fine 2 jalapeno or Serrano chiles, stemmed, deveined, seeded if desired and minced 2 cloves of garlic, minced or pureed 1/4 cup lime juice 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup canola oil 2 bunches fresh oregano, washed and picked over to yield 1/4 cup leaves Instructions: Bring large pot of water to the a boil and add salt, When it returns to the boil, add 5 ears of corn and cook 3 minutes. Remove from pot and set aside to cool. Drop another five cobs, and repeat process until all corn is cooked. When cool, cut corn from cobs with a sharp knife. Combine cut corn, tomatoes, yellow peppers and red onion in a large bowl. Place chiles, garlic, lime juice, salt and pepper in a small bowl and whisk to combine. Drizzle in oil while whisking so as to form an emulsion. Pour over vegetables and stir gently to combine. Can be held in refrigerator 2 days or at room temperature 1 hour. Stir in oregano right before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 59513,"Italian Cornbread 1 cup yellow cornmeal 1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup milk
1 large egg
1/2 teaspoon baking soda
1/2 cup grated Parmesan
2 tablespoons diced sun-dried tomatoes
1/2 teaspoon dried oregano
1/4 cup plus 2 tablespoons shortening
Instructions: Preheat the oven to 450 degrees F. Combine the cornmeal, flour, baking powder and salt in a bowl and stir together. Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined. In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined. In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy! ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 59514,"Boneless Breast of Chicken with Mango Salsa 4 pieces boneless chicken Juice from 4 whole limes 4 garlic cloves, chopped 4 Tbs. Caribbean Love spice 1 Tbs. sea salt 1/2-cup light olive oil 3 whole mangos or an equal amount of sliced mango from a jar 1 jalapeno, seeded and chopped 1 whole red onion, diced half bunch cilantro, chopped juice of 2 whole limes 1 Tbs. sea salt 1/4-cup sugar Instructions: CHICKEN: Mix all ingredients except chicken in a bowl. Add chicken and marinate for about two hours. Cook in preheated 375 degrees F oven for 45 minutes. Top with Mango Salsa Sauce. MANGO SALSA: Combine all ingredients in a bowl and stir well. Let sit for half an hour before serving on top of chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59515,"Tex-Mex Casserole 2 15-ounce cans refried pinto beans 2 cups frozen corn (preferably fire-roasted) 2 poblano cl peppers, seeded and chopped 1/2 cup chopped fresh cilantro, plus more for topping 2 teaspoons ground cumin 1 teaspoon ancho cl powder 1 16-ounce jar salsa 1 10-ounce can diced tomatoes and green chiles
1 10-ounce can diced tomatoes and green chiles 2 cups shredded cheddar cheese (about 8 ounces) 2 cups shredded muenster cheese (about 8 ounces) 18 to 20 corn tostada shells 2 avocados, sliced Sour cream and pickled jalapenos, for topping (optional) Instructions: Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and cl powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside. Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa. Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 59516,"BBQ Turkey 1 (12-pound) turkey 1/2 cup chopped garlic Lemon, halved 1 cup BBQ sauce Instructions: Season turkey with chopped garlic and allow to stand, refrigerated, for 24 hours. Place lemon in the cavity of the turkey. Preheat oven to 350 degrees F. Place turkey in a large roasting pan. Baste the turkey every 15 minutes with BBQ sauce. Be careful to cover turkey with foil to prevent burning. Turkey will make its own juice to keep it moist. Roast turkey for approximately 20 minutes per pound, approximately 4 hours. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 59517,"Guberburgers 6 heaping tablespoons creamy peanut butter 2 pounds ground beef sirloin Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 6 soft hamburger buns, split Lettuce, sliced tomato and mayonnaise, for topping Instructions: Warm the peanut butter in a saucepan over medium-low heat, stirring, until loose, about 2 minutes. Reduce the heat to low; keep warm. Divide the meat into 6 loose balls, then gently flatten into thin patties. Heat a large cast-iron skillet over high heat. Add the patties to the hot skillet, smash them flat with a spatula and season with salt and pepper. Cook, flipping once, until the burgers are well done, 4 to 5 minutes per side. Meanwhile, melt the butter in another skillet over high heat. Place the buns cut-side down in the hot skillet, press them down slightly with another skillet and toast until golden, about 2 minutes. Put the burgers on the bottom buns and spread each with 1 heaping tablespoon warm peanut butter. Top with lettuce and tomato. Spread mayonnaise on the cut side of each top bun, then put on top of the burgers. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 59518,"Couscous with Carrots and Currants 2 tablespoons extra-virgin olive oil 1/4 teaspoon ground cinnamon 2 long strips lemon zest 3 cups low-sodium chicken or vegetable broth 1/2 cup currants 3 carrots, thinly sliced Kosher salt 1 1/2 cups couscous 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh mint Instructions: Heat the oil in a medium saucepan over medium heat. Add the cinnamon and the lemon zest strips and cook, stirring, until lightly toasted, about 30 seconds. Add the broth, currants, carrots and 1 teaspoon salt and bring to a boil. Stir in the couscous. Remove from the heat, cover and set aside until the liquid is absorbed and the couscous is tender, about 10 minutes. Fluff the couscous with a fork and stir in the cilantro and mint. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 59519,"Nono's Stuffing 1 (3 to 4) pound chicken 2 (10-ounce) boxes chopped frozen spinach or 3 bunches fresh spinach, finely chopped 2 tablespoons olive oil 1 egg 3/4 cup ricotta cheese 1/2 cup grated Parmesan cheese 1/4 teaspoon ground nutmeg Salt Freshly ground black pepper, to taste Instructions: Preheat the oven to 350 degrees F. Remove giblets and rinse. Boil in water to cover until tender about 10 minutes. Chop finely. In a saute pan, cook spinach with olive oil until tender. Drain until nearly dry. In bowl combine all remaining ingredients and mix well. Stuff chicken and bake for 1 1/2 hours, basting occasionally. Double or triple stuffing for turkey. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 59520,"Stuffed Lamb Shoulder with Garlic Sauce Stuffing 1 carrot, finely chopped 1 leek, finely chopped 1/2 celery root, peeled and finely chopped 1/4 cup celery leaves, chopped 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh chervil 3 cloves garlic, cut in half 4 cups veal stock 1 head garlic, cut in half Kosher salt and freshly ground black pepper 2 tablespoons butter, for finishing sauce Lamb 1 (4-pound) boneless lamb shoulder Canola oil, for searing lamb Special equipment: butcher's string Instructions: For the stuffing: In a bowl, mix the carrots, leeks, celery root, celery leaves, parsley, chives, and chervil. Cut or lamb roast and lay flat. Stuff the lamb shoulder, spreading the herb stuffing over the surface, leaving a 1-inch border. Season the herb mixture with salt and pepper. Roll the lamb up, tie it up with string at 1-inch intervals, brush it with olive oil and season the meat with salt and pepper. With a sharp knife, make small incisions in the meat and insert the halved garlic cloves. Preheat the oven to 350 degrees F. In a large oven-proof heavy skillet, heat the canola oil on high. Add the lamb shoulder to the skillet and sear on all faces until browned, about 10 minutes. Add the veal stock and garlic head. Season with salt and pepper. Remove from the heat and put in the oven for about 2 1/2 hours for medium, or using a meat thermometer until it reads 165 degrees F for medium or 170 degrees F for well done. Remove the lamb shoulder from the skillet and keep warm. Mash the roasted garlic in the sauce. Strain over a medium-size stockpot and cook until reduced by half. Whisk in the butter. Season with salt and pepper and keep warm. Slice the lamb shoulder and serve with the roasted garlic sauce and hash browns. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59521,"Buffalo Chicken Dip 1/2 cup Wish-Bone? Buffalo Blue Cheese Dressing 1/2 cup lowfat sour cream 1/2 cup chopped cooked chicken 1/2 cup chopped celery 3 Tbsp. sliced green onions Instructions:

1. Combine Wish-Bone® Buffalo Blue Cheese Dressing with sour cream in medium bowl. Stir in remaining ingredients.
2. Serve, if desired, with baked potato chips, tortilla chips or cut up vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling]" 59522,"Cornbread Dressing 4 cups Mama's Cornbread, recipe follows 2 cups 1-inch cubes toasted bread 10 saltine crackers, crumbled 2 cups vegetable stock 3 celery stalks, diced 1 medium onion, diced 2 large eggs 2 ounces (1/2 stick) butter 1 teaspoon dried sage Salt and freshly ground black pepper 1 1/2 cups cornmeal 1/2 cup flour 1 cup buttermilk 2 large eggs 2 teaspoons baking powder 1/2 teaspoon baking soda 6 tablespoons vegetable oil Instructions: Preheat oven to 350 degrees F and lightly grease an 8 inch baking dish. Combine the corn bread, toasted bread, and crackers in a large mixing bowl. Pour the stock into a saucepan and add celery and onion. Bring to a boil and cook for 10 to 15 minutes. Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding. When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, and salt and pepper. Mix well and pour into the baking dish. Bake until heated through, puffed, and golden brown, about 45 minutes. Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59523,"Chiles Poblanos Rellenos 1 1/2 tablespoons cooking oil 2 pounds lean ground beef
   1/2 cup chopped onion or 2 green onions, chopped 1/2 clove garlic, chopped 1 cup diced tomatoes
   1/4 teaspoon cumin
   Kosher salt and freshly ground black pepper
   1 1/2 cups cooking oil 2 medium tomatoes, diced
   1 green bell pepper, diced 1/2 large onion, chopped 1/2 garlic clove Half a 28-ounce can chopped tomatoes
   Pinch cumin 12 poblano chiles Shredded white cheese, for serving Chopped Fresh cilantro, for serving Instructions: For the filling: Heat the oil in a large skillet. Add the ground beef and cook until browned. Next add the onions and garlic; stir for 1 minute. Add the tomatoes, cumin and 1/2 teaspoon salt and black pepper. Cook, stirring constantly, until the filling is dry, 10 to 15 minutes. Set aside to cool. For the salsa ranchero: Heat the oil in a skillet until hot. Add the tomatoes, bell peppers, onions and garlic. Cook until the onions are browned, about 2 minutes. Add the canned tomatoes and simmer until the sauce is lumpy, 10 to 15 minutes. For the poblanos: Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Place in a heavy plastic bag and set aside for 10 to 20 minutes to steam. Scrape the skin off the poblanos. Carefully make a lengthwise slit in each poblano and remove the seeds and membranes; rinse and drain well, using paper towels to pat the poblanos dry. Stuff the poblanos with the filling and top with salsa ranchero. Before serving, garnish with shredded cheese and cilantro. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 59524,"My Favorite Bloody Mary 1 quart vegetable juice 3 tablespoons celery salt, plus more for rimming the glass 2 tablespoons horseradish 1 tablespoon Worcestershire sauce 1 to 2 teaspoons Sriracha 2 tablespoons sherry vinegar Lime wedges Vodka Celery stalks, for garnish Large green olives, for garnish Instructions: In a large pitcher combine the vegetable juice, celery salt, horseradish, Worcestershire sauce, Sriracha and sherry vinegar. Stir well to combine. Add some celery salt to a small plate. Run a lime wedge around the edge of the cocktail glasses and then dip the glasses in the celery salt. Fill the glasses 2/3 of the way with ice cubes. Add 2 ounces of vodka to each glass and then fill the rest of the way with the Bloody Mary mix. Stir to combine and garnish with celery stalks and olives. Makes my hangover soooooooooooooooooooooooo much better! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59525,"Tomato and Cheddar Tartlets One 14-ounce box refrigerated rolled pie crusts (2 pie rounds) 24 cherry tomatoes, halved crosswise 1 tablespoon minced garlic 1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping cup grated extra-sharp aged white Cheddar Small fresh basil leaves, for garnish
Instructions: Preheat the oven to 375 degrees F. Unroll 1 pie dough into a round. Arrange three 4 1/4-inch nonstick tartlet pans on the dough and use a paring knife to cut a circle of dough around each that is about 1/2 inch larger than the pan; these don't have to be perfect, but you want to make sure you cut enough excess dough to fill the pan and up the sides. Press the dough evenly into each pan; if any excess dough goes over the top, simply use the top edge of the tartlet pan to cut it away. Use a fork to dock the bottom of the pie crusts. Repeat this process with 3 more tartlet pans and the remaining pie dough. Place the 6 tartlet pans on a baking sheet and put in the freezer for 10 minutes. In a medium bowl, toss together the cherry tomatoes, garlic, salt and pepper. Let the tomatoes sit for 10 to 15 minutes for the flavors to combine. Bake the crusts until the dough is cooked part of the way through without any color and bubbles form on the bottom and sides, about 6 minutes. Let cool slightly. To each tartlet, add about 3 tablespoons of grated Cheddar and spread evenly over the bottom. Top the cheese in each with 8 tomato halves cut-side up, making sure to get some garlic with each tomato. Bake until the crusts are golden brown, the cheese is bubbling and the tomatoes are softened but have not burst, about 30 minutes. Let cool until cool enough to handle, 5 to 10 minutes. Remove the tartlets from the tart pans and garnish with small basil leaves. These tartlets can be stored in the refrigerator after they have cooled completely and reheated in the oven the next day for great leftovers! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 59526,"Marinated Fruits with Its Sorbet 3 limes, juiced 1/2 cup Chablis or other dry white wine 4 tablespoons Creme de Cassis (blackcurrant liqueur) 2 ounces icing sugar 2 teaspoons chopped mint 12 ounces mixed summer berries, such as strawberries, raspberries, blackberries, wild strawberries, blueberries, and loganberries Strawberry sorbet, recipe follows Fresh mint, for garnish 12 ounces ripe red strawberries 1 lemon, juiced 2 ounces sugar 6 tablespoons water Instructions: Mix together the lime juice, white wine and creme de cassis. Sift in the sugar and whisk well to mix. Stir in the chopped mint. Cover and chill for at least 1 hour. Rinse the berries and dry them carefully. Divide them among serving dishes such as small soup plates. Strain the lime mixture and spoon it over the berries. To shape the sorbet, dip a dessert spoon in hot water, then scrape it across the surface of the sorbet, rolling the sorbet into the spoon to make a neat shape. Put the sorbet on top of the berries, add a sprig of mint and serve. Remove hulls from the strawberries, then wash and dry them. Puree the strawberries with the lemon juice in a blender or food processor. Combine the sugar and 6 tablespoons water in a saucepan and bring to the boil, stirring to dissolve the sugar. Remove from the heat and set aside to cool completely. Stir in the strawberry puree. Freeze the mixture in a ice cream machine according to the manufacturer?s instructions. Alternatively, pour the mixture into a large freeze proof bowl, cover and freeze until almost set. Transfer to a food processor and whiz until broken up and well mixed. Transfer the bowl, cover and freeze for 3 hours or until almost set, then whiz in the food processor again. Cover and freeze for 2 hours. Just before serving, mash the sorbet well with a fork. If the sorbet is left in the freezer and has frozen very hard, transfer it to the refrigerator for 20 to 30 minutes before serving so that it can soften sightly. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 59527,"Fried Brussels Sprouts with Walnuts and Capers Canola oil, for deep-frying 1 clove garlic, minced 4 salt-packed anchovy fillets, rinsed, filleted and minced 1 serrano cl, seeded and minced 1/4 cup red wine vinegar 1 tablespoon honey 2 scallions, white and green parts, thinly sliced on the bias 1/2 cup walnut pieces, toasted and coarsely chopped 1/2 cup extra-virgin olive oil 1 pound Brussels sprouts, trimmed and quartered lengthwise 2 cups loosely packed flat-leaf parsley leaves 2 tablespoons salt-packed capers, rinsed and patted dry Kosher salt and freshly ground black pepper Instructions: Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees. While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop. Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59528,"BBQ Beef Bowl with Brown Rice Noodles 1 skirt steak Sunny's Pear and Ginger Marinade, recipe follows One 8-ounce box brown rice noodles
Quick Pickled Asian Slaw, recipe follows Miso Carrot Ginger Dressing, recipe follows Chopped scallions, for garnish
Black and white sesame seeds, for garnish
1 cup pear juice (should be opaque and pulpy, not clear) 1/2 cup soy sauce
1/4 cup honey
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
4 cloves garlic, grated on a rasp
Freshly ground black pepper
1/2 small head green cabbage, thinly sliced 1/2 English cucumber, thinly sliced into half-moons
2 large carrots, cut into thin strips (see Cook's Note) 1/2 cup rice wine vinegar
1/2 cup white vinegar
2 tablespoons sugar
1 teaspoon salt
2 medium carrots, chopped 1-inch piece ginger, chopped
1/4 cup rice vinegar
2 tablespoons white miso paste
2 tablespoons vegetable oil or avocado oil
2 teaspoons honey
2 teaspoons toasted sesame oil
Instructions: Marinade the skirt steak in the Pear and Ginger Marinade at room temperature for 2 hours. Remove the steak from the marinade and discard the marinade. Heat a grill or grill pan to hot. Grill the skirt steak for 3 to 5 minutes on each side or until desired doneness. Remove from the heat and let rest. Cook the brown rice noodles according to the package directions. Plate the noodles in a large serving bowl or smaller individual bowls. Slice the steak into thin strips and place on top of the noodles. Top with the Quick Pickled Asian Slaw, then drizzle with Miso Carrot Ginger Dressing. Garnish with scallions and sesame seeds. Serve. Combine the pear juice, soy sauce, honey, ginger, sesame oil and garlic in a small pot over medium heat. And a few grinds more than normal of black pepper. Bring to a boil, then remove from the heat and allow to cool completely. Use as desired. Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside. Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks. Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 59529,"Warm Potato Salad 1 pound new potatoes, scrubbed and cut into 1/4\ slices 4 tablespoons white wine vinegar 2 tablespoons Dijon mustard salt & pepper 1/2 cup olive oil 2 scallions, thinly sliced 3 tablespoons chopped fresh parsley Instructions: In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59530,"Holiday Wreath Cupcakes 6 store-bought un-iced large chocolate cupcakes or jumbo muffins 1 (15-ounce) can cherry pie filling 1 teaspoons peppermint extract 1 container white icing 1 green fruit roll strip 6 small red cinnamon candies Green sanding sugar Instructions: Slice off the top half of the top portion of each cupcake or muffin. Using a teaspoon carve a small amount of the cake so that you are left with a shallow indentation about 1-inch deep and place 1 tablespoon of the cherry pie filling into the indentation. Smooth into a circle. Add the peppermint extract to the frosting container and mix. Fill a pastry bag fitted with a star tip with the frosting. Pipe the icing around the circumference of the cherry pie filling to the edge of the cupcake. Cut the fruit roll into 6 thin strips about 6 inches long. Tie each strip into a bow and place onto the edge of the icing. Place a red cinnamon candy in the center of the bow using a bit of icing to secure it. Repeat with remaining bows and candies. Lightly sprinkle the icing with green sanding sugar. Foil Wrap: Cut out 6 (6 by 6-inch) squares of foil. Stack the foil squares on top of each other and place a saucer on top of the foil. Using scissors cut around the saucer so that the foil is a perfect circle. Place a cupcake in the center of each of the foil circles and wrap the foil up along the side of the cupcake. Fold out edges of foil. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 59531,"Mac and Cheese Pops Salt 8 ounces small pasta shells 2 cups all-purpose flour 6 eggs, whisked 4 ounces panko 2 cups mayonnaise 2 cups whole-grain mustard 1/4 cup lemon juice 1/4 cup Worcestershire sauce 1 tablespoon hot sauce Oil, for frying Instructions: For the cheese sauce: In a medium saucepan melt the butter fully. Add the flour and stir until blended. Add the milk slowly, stirring until blended. Add cheese slowly, stirring until cheese is fully incorporated. Add salt and pepper to taste. For the mac and cheese pops: Bring a pot of salted water to a boil. Cook the pasta and drain. In a small pot, mix the pasta with cheese sauce. Cook for 5 minutes on medium heat, until it thickens. Pour into a bowl and refrigerate until the mix is firm. Scoop the mac and cheese with the ice cream scoop. Coat each of the balls with flour, followed by a bath in the egg wash. Then roll the balls in the breadcrumbs and place a lollipop stick in each ball. For the dipping sauce: Combine the mayonnaise, mustard, lemon juice, Worcestershire sauce and hot sauce. Heat enough oil to cover the pops in a skillet over medium heat. Place the pops in the oil. Fry until golden brown, about 2 minutes. Serve the pops with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59532,"Basil Ranch Dip 1 small clove garlic Kosher salt and freshly ground black pepper 1 1/2 cups mayonnaise 3/4 cup buttermilk 3 tablespoons finely chopped fresh parsley 2 tablespoons prepared basil pesto 3/4 teaspoon finely grated orange 2 scallions, finely chopped Fresh basil leaves, for garnish (optional) For serving: cut up vegetables and crackers Instructions: Finely chop the garlic and then sprinkle with 1/4 teaspoon salt. Work into a paste with the side of a chef's knife. Transfer to a medium bowl and add the mayonnaise, buttermilk, parsley, pesto, orange zest, scallions, 1/2 teaspoon of salt and a few grinds of pepper. Whisk until well blended. Refrigerator in an air-tight container until ready to use or up to 3 days. Garnish with fresh basil leaves if using and serve with cut vegetables and crackers for dipping.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 59533,"Grilled Korean-Style Skirt Steak 1 3/4 to 2 pounds skirt steak, trimmed and cut crosswise into 4-inch pieces 3 tablespoons sesame seeds 4 cloves garlic, smashed 1 cup cola 1/4 cup soy sauce 1/4 cup packed dark brown sugar 1/4 cup toasted sesame oil Kosher salt and freshly ground pepper 1 large white onion, cut into 2-inch-thick wedges 6 to 8 slices thick-cut bacon 2 to 3 banana or Cubanelle peppers Instructions: Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool. Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight. Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 59534,"Sunny\u2019s Honey-Sriracha Dipping Sauce 1 cup sriracha hot chili sauce 1/2 cup ketchup
1/2 cup orange juice
1/4 cup packed light brown sugar 1/4 cup hot honey
Kosher salt and freshly ground black pepper
Instructions: In a sauce pot on medium heat, add the sriracha, ketchup, orange juice, brown sugar, honey, a little pinch of salt and plenty of grinds of black pepper. Once it bubbles, reduce the heat to low and allow the sauce to simmer until thickened, about 15 minutes. Serve hot right away or at room temperature, or refrigerate and serve cold. Great for wings, veggies, fries or other dippables. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 59535,"Strawberry Parfait 1 (15-ounce) can strawberry pie filling (recommended: Comstock More Fruit) 1/2 teaspoon allspice 1/3 cup chopped candied walnuts, plus more for garnish 16 oatmeal cookies 1 pint vanilla ice cream Caramel sauce, for serving (recommended: Mrs. Richardson's) 4 sliced fresh strawberries, for garnish Instructions: Stir together strawberry pie filling, allspice, and chopped candied walnuts. Set aside. Crumble 2 oatmeal cookies each in the bottom of 4 parfait glasses. Divide half of the strawberry mixture among the 4 glasses along with a scoop of ice cream. Garnish with caramel sauce, candied walnuts and strawberries. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 59536,"Chocolate Lollapaloozas 1 cup unsalted peanuts 1 1/2 cups granulated sugar 1/4 teaspoon cream of tartar 1/4 cup water 1/2-ounce unsweetened chocolate, chopped into 1/4-inch pieces 12 ounces semisweet chocolate, chopped into 1/4-inch pieces Instructions: Preheat the oven to 325 degrees. Toast the peanuts on a baking sheet in the preheated oven for 1 minute. Cool to room temperature. Process the peanuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds. Set aside. Heat the sugar, cream of tartar and water in a 1 1/2-quart saucepan over medium-high heat. When hot, stir with a whisk to dissolve the sugar. Bring to a boil. Boil the mixture, stirring often, for 8 to 10 minutes, until the mixture takes on a light honey color. Remove the pan from the heat. Add the unsweetened chocolate, and stir gently (and carefully, this is very hot stuff) to incorporate. One at a time, dip 1-inch of one end of each popsicle stick into the hot sugar mixture. Divide the dipped stick onto 4 nonstick baking sheets, leaving lots of space between sticks. Use a metal spoon to stir the mixture for 3 to 4 minutes, until it begins to get very syrupy in texture (even though I said texture, that doesn't mean you can touch, it's still too hot to handle at this point). Pour a full tablespoon of the sugar mixture over the dipped ends of each stick, allowing the mixture to flow into a round lollipoplike shape. Allow the chocolate lollipops (that's right, they're not lollipaloozas yet) to harden at room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 3 minutes. transfer the melted chocolate to a 1-quart bowl. Place the chopped peanuts on a baking sheet. Grasp (or perhaps you would prefer to hold) a chocolate lollipop by the stick end and dip the hardened sugar end into the chocolate to completely cover. Allow excess chocolate to drip off before sprinkling chopped peanuts on both sides to cover the chocolate. Place the lollipalooza on a baking sheet. Repeat with remaining lollipaloozas. Refrigerate to harden the chocolate. Store in a tightly sealed plastic container in the refrigerator until ready to serve. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 59537,"Bloody Mary Crab Cakes 3 tablespoons unsalted butter 1/4 cup finely chopped celery, plus more for serving
2 scallions, white and green parts, thinly sliced3 tablespoons prepared horseradish, drained slightly Finely grated zest from 1/2 a lemon Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
3/4 cup coarsely crushed crackers (recommended: Keebler Club) 2 to 3 tablespoons mayonnaise 8 ounces lump or Dungeness crabmeat, picked over for shells Celery leaves, for serving 1/3 cup ketchup 3 tablespoons prepared horseradish 3/4 teaspoon Worcestershire sauce Juice from 1/2 a lemon 1/2 teaspoon hot sauce, or to taste
Instructions:

1. For the crab cakes: Heat a small skillet over medium-low heat with 1 teaspoon butter. Add the celery and scallion and cook until just translucent, about 3 minutes. Season with a pinch of salt and a little pepper. Cool slightly.
2. Put vegetables in a large bowl along with 1/4 cup of the crushed crackers, the mayonnaise, horseradish and lemon zest. Mix everything together, season well with salt and pepper. Gently fold in the crabmeat taking care to keep some of the lumps intact. Divide the mixture into 4 (1/2-inch) patties. Put the remaining cracker crumbs in a shallow dish and coat the patties evenly with the crumbs, cover, and refrigerate for at least 30 minutes to allow the crab cakes to set up.
3. For the sauce: Whisk all the ingredients in a bowl, season with pepper and set aside.
4. Melt the remaining 2 tablespoons butter in a large non-stick skillet over medium-high heat. Cook the crab cakes until golden brown and heated through, turning once, about 2 minutes per side. Serve crab cakes with the sauce garnished with more chopped celery and tender celery leaves, as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59538,"Braised Leeks with Sel de Mer 4 large leeks, trimmed and washed 2 cups white wine 2 tablespoons butter, cut into bits 1 tablespoon sel de mer Instructions: Preheat the oven to 375 degrees F. Place the leeks into a baking dish and pour the wine over them. Dot the leeks with butter and sprinkle with sel de mer. Place uncovered in the oven for 30 to 40 minutes, until they are fork tender. Remove from the braising liquid and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 59539,"Turkey in a Wild Mushroom Sauce 6 ounces broccoli florets 4 ounces sweet potatoes 1/4-ounce whole wheat flour 2 (1.5-ounce) turkey medallions Salt Black pepper 1 1/2 teaspoons olive oil 1 shallot, peeled and chopped 1.5-ounce button mushrooms, sliced 1.5-ounce oyster mushrooms, sliced 1/3-ounce white wine 1/3-ounce lemon juice 1/3-ounce chicken broth 1 teaspoon Italian parsley, chopped 2 ounces orange slices Instructions: Preheat the oven to 400 degrees F. Lightly steam the broccoli and set aside. Bake the sweet potato until fork tender. Peel and slice and set aside. Place the flour on a plate. Season the turkey medallions with salt and pepper and dredge in the flour, shaking off any excess. Heat the oil in a nonstick pan. Add the turkey and brown on both sides, about 3 minutes per side. Remove to a clean plate and set aside. Add the broccoli and sweet potatoes to the pan that the turkey was cooked in. Add the shallots and cook for 10 seconds. Then add the mushrooms and cook until wilted. Pour in the white wine, lemon juice, and chicken broth and let cook another 15 seconds over very high heat. Spoon mixture over turkey, sprinkle with parsley then garnish with orange slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59540,"Loin of Pork with Fennel and Garlic 1 (5-pound) loin of pork, bone in,\frenched\ and tied 6 garlic cloves 1/3 cup fresh rosemary leaves, chopped 2 tablespoons lemon zest (about 2 lemons) 2 teaspoons fennel seeds 2 tablespoons good olive oil 1 tablespoon Dijon mustard 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes. Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 59541,"Meatless Taco Salad 3/4 cup Chermoula Sauce, recipe follows 2 tablespoons sherry vinegar 1/4 cup vegetable juice or tomato sauce 2 poblano chiles 3 tablespoons vegetable oil 12 ounces button mushrooms, quartered 2 cups corn kernels (about 4 ears corn) 3 to 4 cloves garlic, chopped 1 red onion, chopped 1 teaspoon dried Mexican oregano 1 tablespoon chili powder, such as Gebhardt's
   Salt and freshly ground black pepper 1/2 cup beer One 15-ounce can diced tomatoes or tomatoes with green chiles 2 romaine hearts or 1 head of iceberg lettuce, chopped Tortilla Strips, recipe follows Crumbled queso fresco or shredded sharp white Cheddar Pickled jalapeno pepper rings or banana pepper rings Scallions 1/2 cup fresh basil 1/2 cup fresh cilantro 1/4 cup fresh mint About 1/2 cup EVOO 2 to 3 jalapeno peppers, seeded and coarsely chopped 1 to 2 cloves garlic, grated or chopped 1 shallot, coarsely chopped Juice of 1 lime Salt and freshly ground black pepper Place the basil, cilantro, mint, EVOO, jalapenos, garlic, shallots, lime juice and some salt and pepper in the food processor and pulse to finely chop, about the same as a loose pesto. 8 corn tortillas Natural nonstick cooking spray Ground coriander Ground cumin Instructions: For the dressing: Whisk up the Chermoula Sauce with the vinegar and vegetable juice. Store in the refrigerator until ready to serve. For the taco topping: Char the poblanos over a flame on a gas burners or char under the broiler until the skins are blackened all over. Place the peppers in a bowl. Cover and cool the peppers slightly. Then peel and seed the peppers, and chop. Reserve for later use. Heat the oil over medium-high to high heat, add the mushrooms and brown a few minutes then add the corn and cook until it starts to brown as well, 5 to 7 minutes more. Add the garlic, onions, oregano, chili powder and some salt and pepper. Cook until the onions are tender crisp, couple of minutes, then deglaze pan with the beer. Add the tomatoes and poblanos, and cook to just heat through. Turn off the heat and cool. Store in the refrigerator for a make-ahead meal. Reheat over medium-high heat until just hot through. To serve, line a serving platter, bowl or individual shallow bowls with the lettuce and fill with the warmed salad. Top with Tortilla Strips, cheese, peppers and scallions. Pour the dressing evenly over top and serve. Preheat the oven to 400 degrees F. Cut the tortillas in half and then into thin strips, 1/8- to 1/4-inch thick. Spray lightly with the nonstick cooking spray, then season with salt, and sprinkle with some coriander and cumin. Arrange on baking sheets in a single layer and bake until crisp. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 59542,"Cheese with Roasted cl Tamales: Tamales de Queso con Rajas 2 bags corn husks, separated and cleaned 8 cups dry masa flour (coarse grade) 1 1/2 cups shortening, heated 1 1/2 tablespoons salt 1 tablespoon baking powder 1/2 cup chili powder 1 to 2 quarts chicken broth, heated 1 1/2 pounds mild Cheddar, grated 1 1/2 pounds Monterey jack, grated 1 pound container Asiago spread 1 1/2 pounds jalapenos, roasted and peeled 1 1/2 pounds Anaheim chiles, roasted and peeled Instructions: Place corn husks in clean kitchen sink with plug to hold water, pour very hot water over husks and let soak. Take husks out of water and allow to drain in dish drainer (try to stand them straight up so that the water will drain easier). For the Masa: Place all dry ingredients in mixer and blend. Pour hot shortening into dry ingredients slowly and blend until evenly distributed about 2 minutes. Pour 1 quart of the hot chicken broth into mixture slowly so as not to splash. Mix on medium until incorporated. Slowly add additional broth to mixture until it is a slightly thicker consistency of hummus (spreadable). Mix on high for about 5 minutes to make it light and fluffy. Stir in the chiles. Mix all the cheese together and then make logs the size of a frankfurter, about 5 inches long and 3/4-inch thick. Cover and refrigerate. Take masa and husks to your area to begin spreading the masa. Take a husk and make sure that you have the smooth, shiny side up and put about 1 1/2 tablespoons of the masa and spread it with a metal spatula across the center of the husk and then down to about a 1/4-inch from the end and you should have at least 2-inches from the top. Chef's Note: I normally stack a few then I put a cheese log in and roll them up and place them in the steamer. When you have completed all of the stuffing and rolling, place them in the steamer and put on the stove top. Bring the steamer to a rolling boil and turn down to a medium boil and let cook for about 2 to 2 1/2 hours till done. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 59543,"cl Lime Crema and Pork Rind Corn on the Cob 6 ounces mascarpone 1/4 cup Parmigiano-Reggiano
   1/4 cup minced scallions 2 tablespoons minced oil-packed red chiles, such as Calabrian 1/8 teaspoon kosher salt
   1 lime, zested and juiced
   6 ears corn, shucked 1 cup crushed pork rinds
   Instructions: Whisk together the mascarpone, Parmigiano-Reggiano, scallions, chiles, salt and lime zest and juice in a small bowl. Chill for 30 minutes. Prepare a grill for medium-high heat. Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes. Spread the crema onto the corn and coat with the pork rinds. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 59544,"Simple Risotto 3 teaspoons olive oil 1 cup finely chopped onion 2 cloves garlic, minced 1 cup arborio rice 1/2 cup white wine 3 to 4 cups canned chicken stock Parmesan cheese Salt Pepper Instructions: In a large saucepan heat oil over medium heat. Add onion and cook until tender. Stir in garlic and cook until aroma is released. Add rice and cook for 1 minute. Add wine and stir until all the liquid is absorbed. Stirring continuously add in 1/2 cup stock at a time. Do not add next 1/2 cup until the previous one has been absorbed. Season with salt and pepper. Serve with freshly grated Parmesan cheese and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 59545,"Ramen Cake 3 3-ounce packages of ramen noodles 1 tablespoon sesame oil 1 teaspoon salt 3 tablespoons peanut oil scallions and/or cilantro Instructions: Soak three 3-ounce packages ramen noodles in hot water, 5 minutes. Drain; pat dry. Toss with 1 tablespoon sesame oil and 1 teaspoon salt. Heat 3 tablespoons peanut oil in a nonstick skillet over medium-high heat. Spread the noodles in the pan and cook 6 to 8 minutes per side. Drain on paper towels. Top with scallions and/or cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling]" 59546,"Crustless Pecan, Brie and Leek Quiche ? cup Fisher? Pecan Halves, divided 2 large leeks, about ? lb 1 tablespoon unsalted butter 4 large eggs 2 ounces fresh goat cheese, cut into slices ? teaspoon kosher salt 1/8 teaspoon freshly ground white pepper 1 ? cup half and half ? teaspoon hot pepper sauce ? teaspoon Worcestershire sauce 4 ounces Brie cheese, cut into slices, rind removed 1 teaspoon balsamic glaze or vinegar Instructions: Preheat the oven to 350F. Spray a 9-inch pie or quiche pan with non-stick cooking spray. Chop a half cup of pecan halves and sprinkle evenly over the bottom of the pan. Cook the leeks: Remove the darkest green portion of the leeks and discard. Split the leeks in half lengthwise and then in half again. Cut into half-inch slices, wash and dry well. In a medium skillet, melt the butter over medium heat. When the butter starts to froth and brown slightly on the edges of the pan, add the leeks. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer about three quarters of the leeks to the bottom of the prepared pan. Make the batter: Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the half and half, hot pepper sauce and Worcestershire. Bake and serve: Pour the batter over the leeks. Place the pan in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top. Close the oven and bake for an additional 5 to 10 minutes or until the egg mix jiggles only slightly when you shake the pan. Cool for 10 to 15 minutes before serving. Top with remaining leeks and pecans. Drizzle with balsamic. Devour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 59547,"Butternut Squash and Italian Sausage Soup 1 large butternut squash, about 3 pounds, halved, seeds removed 2 tablespoons vegetable oil 1/2 teaspoon salt Freshly ground black pepper 1/2 pound sweet Italian sausage, removed from casings 1 large onion, chopped 6 cloves garlic, minced 1 tablespoon chopped fresh sage, plus 12 whole leaves 1 teaspoon chopped fresh marjoram 6 cups light chicken stock or broth 1 teaspoon cider vinegar or lemon juice 1/2 cup heavy cream, or more to taste 2 tablespoons butter Instructions: Preheat the oven to 400 degrees F. Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel. In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally. With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste. In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain. Serve the soup in bowls, garnished with the crispy sage leaves. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 59548,"All-Purpose Pork Shoulder 1 3-to-4-pound boneless pork shoulder (or 4 1/2-pound bone-in pork shoulder) 1 tablespoon kosher salt 2 teaspoons ground black pepper 1 onion, roughly chopped 4 cloves garlic, finely minced or pressed through a garlic press 1/2 cup dry white wine Instructions: Rinse the pork, place on a cutting board, pat dry with paper towels and rub in the salt and pepper. Set the pork in the bowl of a slow cooker, scatter the onion over the pork, sprinkle in the garlic and add the wine. Cook until the meat easily pulls apart with a fork, about 5 hours on high or 8 hours on low. Turn off the slow cooker and transfer the pork to a platter. Use two forks to shred the meat. If you don't have a slow cooker, you can braise the pork shoulder in a 325 degrees F oven for 2 1/2 to 3 1/2 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59549,"Peppered Pork with Caramelized Pears and Rosemary Potatoes 1/2 cup sugar 1 vanilla bean, split and scraped 1 stick butter 2 pears, sliced Peppered Pork, recipe follows Caramelized Onions, recipe follows Rosemary Potatoes, recipe follows 2 cups chicken stock 4 medium pork chops Black pepper, coarsely ground 8 ounces cream cheese 8 ounces Stilton cheese 2 tablespoons olive oil 3 medium red onions, sliced Salt and pepper Olive oil, for sauteing 2 large white potatoes Fresh rosemary, several sprigs Salt and pepper Instructions: Combine the sugar, vanilla bean and butter in a medium sized saute pan over medium heat. Cook until the butter melts and the sugar is golden. Add the pear slices to the pan and cook until tender. Remove the pears from the pan and set aside. Reserve the sauce in the pan for the pork marinade. Pour approximately 2 cups of chicken stock into the pan of reserved pear sauce. Over medium heat, reduce the liquid by 1/2. Remove the pan from the heat and allow the mixture to cool. Marinate the pork chops in the liquid for 1 hour. Remove the chops from the marinade and coat each side with coarsely ground black pepper. In a separate medium sized saute pan, pan-sear the pork chops on 1 side for 5 minutes, turn and sear the other side for about 3 minutes or until desired doneness is reached. While the pork chops are cooking, combine cream cheese and Stilton in a medium sized mixing bowl. Cream the cheeses together with a hand blender until they are combined. Once the pork chops are thoroughly cooked, liberally spread the cheese on top of each piece. Serve with pears, caramelized onions and rosemary potatoes. In a medium sized saute pan, heat olive oil over medium heat. Add the sliced onions to the pan and season, to taste, with salt and pepper. Cook the onions until they caramelize.
Set aside. In a medium sized saute pan, heat olive oil over medium heat. Clean the potatoes, and then slice them into thin rounds. Saute the potatoes in the oil with rosemary and salt and pepper. Cook the potatoes until they are brown on both sides. When the potatoes are done, remove them from the pan and drain the excess oil. Set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 59550,"Beet-Carrot-Apple Juice 2 medium beets, trimmed and scrubbed 1 Granny Smith apple, peeled and cored 3 medium carrots, peeled 1 tablespoon chia seeds, optional Instructions: Juice, in this order, the beets, apples and carrots, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling]" 59551,"Thanksgiving Pot Pie 5 tablespoons all-purpose flour, plus additional for dusting 1 sheet frozen puff pastry, thawed
Nonstick cooking spray, for the baking dish 5 tablespoons unsalted butter
2 celery stalks, thinly sliced
1 medium yellow onion, diced
1 rotisserie turkey breast, shredded (about 4 cups)
4 cups low-sodium chicken or turkey broth
1 cup half-and-half
1 cup shredded Brussels sprouts
1 cup stuffing mix
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup whole cranberry sauce
1 large egg, whisked
Instructions: Line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry with a floured rolling pin to 9 by 13 inches. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling. Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Melt the butter in a large skillet over medium heat. Add the celery and onions and cook, stirring occasionally, for about 5 minutes. Stir in the flour and cook 2 minutes more. Add the turkey, broth, half-and-half, Brussels sprouts, stuffing mix, salt and pepper and stir to combine. Cook until the sauce begins to thicken, 5 to 7 minutes. Remove from the heat. Transfer the mixture to the prepared baking dish. Use a tablespoon to drop the cranberry sauce randomly over the mixture. Top with the puff pastry dough. Use a pastry brush to evenly coat the puff pastry with the egg. Using a paring knife, cut a few small vents in the center of the pie. Bake until the puff pastry is golden brown, about 45 minutes. Let stand 5 minutes before cutting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59552,"Chilled Sweet Corn Broth with Crab and Avocado Salad 1/4 cup olive oil 1 cup finely chopped white onion 1/2 cup finely chopped celery 4 ears fresh corn, kernels removed (about 2 cups kernels) 4 sprigs fresh thyme 4 1/2 cups water Salt and freshly ground pepper Salt and freshly ground pepper
Crab and Avocado Salad, recipe follows Chopped fresh chives, for garnish Freshly ground white pepper, for garnish Extra-virgin olive oil, for garnish 2 oranges, juiced 1 lime, juiced 1 lemon, juiced 1/2 cup extra-virgin olive oil Salt and freshly ground white pepper Salt and freshly ground white pepper 1 pound jumbo lump or lump crabmeat, flaked 3 avocados, peeled, coarsely chopped
Instructions: Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil. Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and chill. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 59553,"Super Tarts 1 cup unsalted butter, room temperature 1/3 cup sugar 2 large egg yolks 1 1/2 teaspoons vanilla 2 1/2 cups all-purpose flour 2 to 3 tablespoons cold water 3 large eggs 12 tablespoons unsalted butter 1 tablespoon Meyer lemon zest 3/4 cup Meyer lemon juice, freshly squeezed 3/4 cup sugar 1/2 cup whipped cream, optional 1/2 pint blueberries 8 to 10 strawberries, sliced 1/2 pint blackberries Instructions: In a stand mixer, fitted with the dough blade, add the butter and sugar and mix until light and fluffy, about 6 minutes. Add in the yolks, 1 at a time, then add the vanilla and combine well. Remove the bowl from the mixer and gently fold in the flour. Stir in the cold water, 1 tablespoon at a time, until the dough just comes together. Wrap in plastic wrap and refrigerate for 1 hour. Lemon Curd: In a double boiler over medium-high heat, add all of the custard ingredients and whisk constantly until the mixture thickens and reaches 160 degrees F on an instant-read thermometer. Remove from heat and strain through a fine mesh strainer into a bowl. Cover the bowl, pressing plastic wrap onto the top of the custard and refrigerate until cool, about 1 hour. Preheat the oven to 325 degrees F. Remove the dough from the refrigerator and let it rest for 15 minutes (less if it is a hot day). Roll out on a silicone mat to 1/8 to 1/4-inch thick. Cut and press into the tart pans. Chefs Note: You can cut shapes out of the scraps to decorate or nibble on. Just brush the shapes with egg wash, sprinkle with a little tubinado sugar and bake until golden, about 10 minutes. Prick the bottom of the tarts with a fork and refrigerate for 15 minutes. Put the tarts on a baking sheet and bake until golden brown, about 15 to 20 minutes. Cool before filling. If using, whip the heavy whipping cream in a large bowl until stiff peaks form. Fill the shells with about 3 tablespoons of the curd and arrange fruit as desired on top. Garnish with a small dollop of the whipped cream and serve immediately. Can be made 20 to 30 minutes in advance and kept in refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59554,"Cold-Fashioned Potato Salad 2 1/2 pounds red potatoes, large diced 3 tablespoons cider vinegar 3/4 cup mayonnaise (homemade if possible) 1 teaspoon mustard powder 1/4 cup chopped parsley 1 tablespoon chopped fresh tarragon 1/2 tablespoon very thinly sliced garlic 3 tablespoons fine chopped cornichons 1/2 cup small dice red onion 1/2 cup thinly sliced celery 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight. In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59555,"Escarole Salad 1 tablespoon honey 1 tablespoon whole-grain mustard 1 lemon, juiced 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 large head escarole, washed and hand torn Instructions: Whisk together the honey, whole grain mustard, lemon juice, and then stream in the olive oil. Season with salt and pepper and toss with the escarole. ","[Chardonnay, Sauvignon Blanc, Riesling]" 59556,"Greens with Polenta Croutons Olive oil, for greasing the pan Kosher salt 1 cup instant polenta
1 tablespoon unsalted butter
1/2 cup grated cheese, such as Parmigiano-Reggiano
1 tablespoon fresh rosemary, chopped
2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
10 cups (5 ounces) mixed baby greens
1/2 cup cherry tomatoes, halved
2 tablespoons dried cranberries or currants
1/3 cup crumbled Roquefort cheese
Instructions: For the polenta: Coat a 9- by 13-inch baking dish with a thin coat of olive oil. Combine 4 cups water and 2 teaspoons salt in a medium saucepan and bring to a boil over high heat. Slowly add the polenta, whisking constantly. Reduce the heat to low, bringing the polenta to a simmer, and cook, stirring occasionally, until thick, 5 to 8 minutes. Turn off the heat and stir in the butter, cheese and rosemary. Pour the polenta into the prepared dish and cool completely until firm. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a nonstick silicone liner. Unmold the polenta, cut into 1-inch squares and place on the prepared baking sheet. Bake until crisp and golden, about 1 hour. For the salad: Meanwhile, whisk together the vinegar and Dijon in a small bowl along with some salt and pepper. Add the oil in a thin stream, whisking constantly. Toss the greens with the dressing in a large salad bowl. Add the tomatoes, cranberries, and Roquefort and toss again. Arrange the salad on a large serving platter or individual plates. Top with half the croutons and serve immediately. Reserve the remaining croutons for another use in an airtight container in the refrigerator for up to two days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 59557,"Sunny's Easy Bacon Cheeseburger Salisbury Steaks 1 1/2 pounds ground chuck (80 percent meat, 20 percent fat) 1/2 cup Italian breadcrumbs
1/4 cup yellow mustard
1/4 cup ketchup
2 tablespoons red onion pulp (grate an onion on a rasp grater or the small side of a box grater)
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 strips bacon
2 cups beef stock 2 cups heavy cream
5 to 6 slices yellow American cheese (4 ounces) One 12-ounce bag egg noodles
1/2 cup loosely packed fresh parsley, chopped
Instructions: For the Salisbury steaks: In a large bowl, add the chuck, breadcrumbs, mustard, ketchup, onion pulp, salt and a few hefty grinds of black pepper and gently mix to combine. Divide into fourths and make four 1/2- to 3/4-inch-thick oval burgers; set aside. In a large pan with straight sides on medium heat, add the bacon and cook until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate, leaving the bacon fat in the pan. Cool the bacon, then chop. In the same pan, turn the heat to high and add the formed burgers. Sear on one side for a few minutes, then remove to a plate. For the sauce: In the same pan, add the beef stock and scrape up any bits. Add the heavy cream and American cheese and stir. Bring to a boil. Stir in the noodles. Nestle the burgers into the noodles and sauce, cover, lower the heat to a simmer and cook until the burgers are done and the noodles are cooked, about 10 minutes. Stir in the parsley and bacon. Serve family style or place a burger on a plate with noodles and serve topped with sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 59558,"Melissa d'Arabian's White Chili with Quick-Roasted Garlic 12 cloves garlic, unpeeled 1 tablespoon extra-virgin olive oil 12 shallots, chopped 2 tablespoons extra-virgin olive oil 3 Anaheim cl peppers 3 cloves garlic, minced 3 tablespoons all-purpose flour 1 cup dry white wine 7 cups low-sodium chicken broth 4 cups shredded cooked chicken 1 tablespoon chili powder 1/2 teaspoon cayenne pepper 1 15-ounce can navy beans, undrained Kosher salt and freshly ground black pepper 1 10-ounce box frozen chopped spinach, thawed and squeezed dry 3/4 teaspoon smoked paprika 1/3 cup heavy cream 1 cup grated monterey jack cheese, for garnish Instructions: Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered. Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop. Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer. Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 59559,"Salami Crisps with Sour Cream and Basil 24 (1/8-inch to 1/4-inch) slices Italian dry Genoa salami (about 4 ounces) 1/3 cup sour cream 3 tablespoons thinly sliced fresh basil leaves Instructions: Preheat the oven to 325 degrees F. Line 2 heavy large baking sheets with aluminum foil. Arrange the salami in a single layer over the baking sheets. Bake until the salami slices are amber brown, watching closely to ensure they brown evenly, about 15 minutes. Transfer the salami crisps to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool. Spoon a dollop of sour cream on top of each salami crisp. Sprinkle the basil over and serve. Do-Ahead Tip: The salami crisps can be made 8 hours ahead. Store in airtight containers and keep at room temperature. RECOMMENDED WINE #1: Ferrari Brut Methodo Classico N/V REGION/ORIGIN: Trentino GRAPE/VARIETAL: Chardonnay and Pinot Noir RECOMMENDED WINE #2: La Valentina Montepulciano d'Abuzzo 2002 REGION/ORIGIN: Spoltore, Abruzzo GRAPE/VARIETAL: Montepulciano d'Abruzzo ","[Ferrari Brut Methodo Classico N/V, La Valentina Montepulciano d'Abuzzo 2002]" 59560,"Roasted Sea Scallops with Chive Potato Pancake and Caviar-Sabayon Sauce 1 medium Idaho potato, shredded Salt and pepper to taste 2 tablespoons chives, chopped 1 teaspoon flour 5 fresh scallops 4 tablespoons olive oil 2 egg yolks 2 tablespoons champagne vinegar 4 tablespoons champagne 1 teaspoon beluga caviar salt and pepper to taste Instructions: To prepare the scallops: Place half of shredded potato on a 6x6 piece of parchment paper. Season with salt and pepper. Sprinkle half of the chives and half of the flour on the potato. Place one scallop in center of the potato, then cover scallop with other half of potato, remaining chives, flour and re-season with salt and pepper. Repeat with remaining four scallops. In a hot pan, add oil. Lift potato and scallop off parchment paper with spatula and cook in a pan until potato is golden, about five minutes. Flip over and continue to cook another five or ten minutes or until other side is golden. Place on warm serving dish. To prepare the caviar-sabayon sauce: In a double boiler, mix egg yolk, vinegar, champagne, and salt and pepper. Quickly whisk until volume increases and becomes foamy (about 1 minute). Take off heat. Fold in caviar without breaking eggs. Spoon sauce around scallops. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59561,"Pumpkin-Cranberry Scones with Whipped Maple Butter 2 cups all-purpose flour, plus more for dusting 1/3 cup lightly packed light brown muscovado sugar 1 teaspoon baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/4 teaspoon fine sea salt 1/2 cup cold unsalted butter, cut into pieces 1/2 cup very cold buttermilk 1/2 cup canned pure pumpkin
1 teaspoon pure vanilla extract 1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well Scant 1/4 cup candied ginger, finely diced 1/4 cup heavy cream 1 cup heavy cream 1/4 cup pure maple syrup Pinch sea salt

Instructions: For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.

Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).

Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.

Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 59562,"Gingerbling Apple slice 2 tablespoons sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Grated nutmeg 1 ounce cinnamon schnapps 1 ounce vodka 4 ounces ginger ale Ice Instructions: Combine all ingredients in a shallow dish or saucer. For the wet rim: Wet the rim of a martini glass or tumbler with the slice of apple, reserve for garnish. Dip the rim of the glass in the sugar mixture and reserve. ; In a cocktail shaker, pour the cinnamon schnapps, vodka, and ginger ale over ice, shake and strain into the glass. Garnish with the apple slice. . ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 59563,"Whipped Ricotta Toast with Quick Peach-Raspberry Jam 2 pounds very ripe peaches, peeled and coarsely chopped 1/2 to 3/4 cup granulated sugar Juice of 1/2 lemon 1 pint raspberries 1 1/4 cups fresh ricotta, drained 2 tablespoons heavy cream, cold 1 tablespoon granulated sugar 1 teaspoon finely grated lemon zest Eight 1-inch-thick slices day-old brioche, toasted Honey, for drizzling Instructions: For the jam: Combine the peaches, sugar and lemon juice in a nonreactive medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, mashing the peaches occasionally with a potato masher, until the mixture thickens and sticks to a spoon, about 20 minutes. Remove the saucepan from the heat and stir in the raspberries. Let cool to room temperature, stirring occasionally. Transfer the jam to a nonreactive container with a lid and refrigerate until ready to use. The jam will keep in the refrigerator for up to 1 week. For the toast: Combine the ricotta, cream, sugar and lemon zest in a bowl and whisk until light and creamy. Slice the toasts on the diagonal and add a dollop of the whipped ricotta to each piece; use the back of a spoon to smear the ricotta across the toast, making a little trough and leaving a big mound on one end. Spoon some of the jam into the trough and drizzle with honey. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]

" 59564,"French Beef Sandwich Two 12-inch French bread rolls, halved and split 3/4 cup mayonnaise
1/4 cup cornichons, finely chopped
1 tablespoon whole-grain Dijon mustard
1 tablespoon finely chopped fresh tarragon
3 cups Beef Bourguignon, roughly chopped, recipe follows 4 leaves romaine lettuce
2 medium tomatoes, sliced
2 bay leaves 4 sprigs fresh thyme
3 sprigs fresh parsley, plus extra leaves for garnish
1 sprig fresh rosemary 4 slices bacon, cut into 1/2-inch pieces 3 tablespoons all-purpose flour
3 pounds stew beef
Kosher salt and freshly ground black pepper
2 tablespoon extra-virgin olive oil, plus additional as needed
10 ounces cremini mushrooms, halved or quartered if large
1 onion, halved and thinly sliced
4 cloves garlic, roughly chopped
4 carrots, cut into 1 1/2-inch pieces
2 tablespoons tomato paste
2 cups dry red wine
One 14.5-ounce can reduced-sodium beef broth
One 16-ounce bag frozen pearl onions, thawed
Instructions: Preheat the oven to 400 degrees F. Place the rolls in the oven to crisp, about 5 minutes. Stir the mayonnaise, cornichons, Dijon and tarragon together in a small bowl. Lay out the bread, cut-side up, and spread with the mayonnaise mixture. Make sandwiches with the beef, lettuce and tomato. For the bouquet garni: Wrap the herbs in cheesecloth and secure with butcher's twine, leaving about 6 inches of excess string. Set aside. For the beef bourguignon: Cook the bacon in a large Dutch oven over medium heat until browned but not fully rendered, 5 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate. Place the flour in a shallow bowl. Season the beef well with salt and pepper, then toss it in the flour to coat, shaking off the excess flour. Add the oil to the Dutch oven, heat until shimmering, and then brown the beef in batches. Using a slotted spoon, transfer the browned pieces to a large bowl. Add the mushrooms to the pan. Season with salt and pepper. Cook until browned, about 4 minutes. If the pan looks dry, add more olive oil. Push the mushrooms to the sides of the pan, add the onions and cook until lightly browned, 6 to 8 minutes. Season again with a pinch of salt and pepper. Add the garlic and cook until fragrant, about 1 minute. Carefully tie the bouquet garni to the handle of the pot and drop the bouquet into the vegetables (or simply toss the whole bouquet into the pot). Add the carrots and tomato paste and cook, stirring, for 2 minutes. Add the red wine, increase the heat, and bring to a boil. Then reduce the heat and simmer for 2 minutes, stirring up the browned bits stuck to the bottom of the pan with a wooden spoon. Add the broth and 1 cup water and return the meat and bacon to the pan. Simmer, covered, for 1 hour. Add the pearl onions to the pot and cook, partially covered, until the meat is very tender when pierced with a fork, 1 hour more. Remove the bouquet garni. Season the stew to taste with salt and pepper. Garnish with parsley leaves to serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 59565,"Vegetarian Mashed Potato Taquitos 4 russet potatoes (2 pounds) 3 tablespoons soft butter
1 green onion, finely chopped 1 teaspoon chicken or veggie broth
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Vegetable oil, for frying 1 dozen soft corn tortillas
Shredded Jack cheese
Shredded lettuce
Diced tomato
Salsa Sour cream
Guacamole Instructions: For the potato taco filling: Peel the raw potatoes and dice into cubes. Cover the cubed potatoes with water and bring to a boil over high heat. Boil until tender, 10 to 15 minutes. Drain the water off. Mash the potatoes. Add the soft butter, finely chopped green onion and chicken or veggie broth. Sprinkle in the garlic powder and pepper. For the tacos: Heat a deep-fryer to 350 degrees F. Divide the potato filling in the middle of the tortillas and fold in half. Use toothpicks to pin the edges together. Deep fry in batches until golden brown, 60 to 90 seconds. (You can also pan fry the tortillas, turning over halfway through.) Remove from the oil with tongs and pat dry with a paper towel to remove extra oil. Let cool before removing the toothpicks. Open the tortilla to see the potato filling. Add the condiments inside the taco as you like. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 59566,"Glazed Onions 15 small onions, peeled 5 ounces honey 4 tablespoons butter or margarine 1/2 teaspoon salt 1/4 teaspoon pepper Instructions: Place onions in a baking dish. Add honey, seasoning and butter. Bake in 450 degree oven for about 1 hour. ","[Chardonnay, Riesling, Gewrztraminer]" 59567,"Caramelized Onion and White Cheddar Mac 1 1/2 pounds macaroni 8 slices bacon
4 cloves garlic, minced
2 large yellow onions, sliced thin
2 sprigs fresh thyme, leaves removed Kosher salt and freshly ground black pepper 4 tablespoons salted butter plus 2 tablespoons, melted
1/4 cup all-purpose flour
3 cups whole milk
1/3 cup heavy cream
2 cups shredded white Cheddar
4 ounces white processed cheese, such as Velveeta, cubed
4 ounces crumbled goat cheese
1 cup seasoned panko breadcrumbs
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
Instructions: Preheat the oven to 400 degrees F. Cook the macaroni in boiling water until al dente according to the package instructions, then drain and set aside. Fry the bacon in a dry skillet over medium heat, turning several times, until almost crisp, about 10 minutes. Remove and set aside. Pour away all but 2 tablespoons of the bacon grease. Return the skillet to the heat and add the garlic, onions and thyme. Season with a pinch of salt and pepper, then cook over medium-low heat until the onions are golden and caramelized, 12 to 15 minutes. While the onions cook, make the cheese sauce for the macaroni. Melt 4 tablespoons of the butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Cook the flour, stirring, for a minute or so. Continue to whisk as you add the milk, then the heavy cream. Cook until thick and bubbling, 8 to 10 minutes. Add the Cheddar and processed cheese, stirring until completely melted. Taste and season with salt and pepper as needed. Stir in the cooked macaroni until completely coated. Add half of the onion mixture to a 9-by-13-inch baking dish. Top with half of the macaroni mixture. Repeat with another layer of onions and the remaining macaroni mixture. Dot the top with the goat cheese. Chop the bacon and toss with the panko breadcrumbs, oregano, rosemary, melted butter and a pinch of salt. Sprinkle over the top of the dish. Bake until bubbly and golden, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 59568,"Instant Pot Moroccan Chicken 8 skin-on, bone-in chicken thighs (about 3 pounds) Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 1 large onion, sliced 4 large cloves garlic, smashed 4 carrots, cut into 1-inch chunks 1 teaspoon paprika 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon ground ginger 1/4 teaspoon cayenne pepper 1 tablespoon tomato paste 1 cinnamon stick 1/4 preserved lemon, roughly chopped (seeds discarded) 1/4 cup pitted prunes, halved 1/4 cup dried apricots, halved 1/2 cup drained jarred small pimiento-stuffed olives, plus 1 tablespoon brine 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh parsley, plus more for topping 1 teaspoon distilled white vinegar Cooked couscous, for serving Harissa, for serving Instructions: Season the chicken thighs generously with salt and pepper. Set an Instant Pot to saut on high. When the pot registers hot, add the vegetable oil. Working in two batches, add the chicken skin-side down and cook until well browned, about 10 minutes. Remove to a plate. Add the onion, garlic, carrots, paprika, coriander, cumin, turmeric, ginger and cayenne to the pot. Cook, stirring, until the onion softens, about 5 minutes. Stir in the tomato paste to coat the vegetables, scraping up the bottom of the pot. Stir in the cinnamon stick, preserved lemon, prunes and apricots, then turn off the pot. Add 2/3 cup water and the olive brine to the pot and stir well, scraping up the bottom of the pot. Return the chicken skin-side up to the pot in a single layer. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 8 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid. Transfer the chicken to a platter, leaving the liquid in the pot; discard the cinnamon stick. Stir the olives, cilantro, parsley and vinegar into the pot. Season with salt and pepper. Serve the chicken and sauce over couscous; top with more parsley and serve with harissa. ","[Syrah, Tempranillo, Garnacha, Barbera]" 59569,"Gateau Breton 1 pound all-purpose flour 1 pound sugar (1/2 pound powdered sugar and 1/2 pound granulated sugar), sifted 1 pound salted butter 10 egg yolks 1 tablespoon dark rum (\for respect\ my teacher said) 1 teaspoon vanilla powder 1 egg 1 teaspoon water Instructions: Place the flour on the counter and make a well. Cut up the butter and place the sifted sugars, butter, yolks, rum, and vanilla powder in the well. Work the well together. Work in the flour then \fraisage\ the dough, pushing it away from you on the counter with the heel of your hand. This helps schmear the butter into thin layers to make the cake flakey in the end. Chill the dough 30 minutes. Preheat the oven to 360 degrees F. Butter an 8-inch cake pan and line the bottom with parchment and butter the paper. Roll the dough out on a lightly floured surface to an 8-inch disk about 1/2-inch thick. Flip it over onto your hand and brush off the excess flour then place it in the pan. Brush the top with egg wash; then egg wash it again to get a thicker coating. Using a knife, decorate it with the traditional cross-hatching, or for restaurant presentation you carve a map of Brittany on the surface and do some angled lines all around the edge. Bake until golden brown, about 30 to 40 minutes. Let cool in the pan and serve in wedges. I kept this recipe in the original metric measurements I was taught it in to show the relationship between the ingredients. Quatre-Quarts (meaning \four quarters) is a French cake shaped like a rectangle and all the ingredients (butter, sugar, flour, and eggs-oooo that would make a good book title, don't you think?) are of equal weights. My teacher, Chef Claude at La Varenne said you weigh the eggs and then match that measurement with the other ingredients. If you look this up in the dictionary, Quarte-quarts translates to pound cake, the American version of a pound of 4 equal ingredients, but with air whipped in for leavening. This cake is dense and buttery with a big crumb, more like a shortbread than a cake. You can do the mixing in a food processor but this recipe is the traditional way. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 59570,"Carrot Bread With Hazelnuts, Coconut and Cream Cheese Glaze 1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 3/4 cup hazelnuts, toasted and chopped 1 cup sweetened shredded coconut 2 large eggs 1/2 cup plain yogurt or sour cream 1 teaspoon vanilla extract 1 teaspoon grated lemon zest (optional) 1 cup shredded carrots 1 cup confectioners' sugar 3 tablespoons cream cheese, softened 2 tablespoons milk 1/4 teaspoon vanilla extract Instructions: Make the carrot bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans. Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the hazelnuts and coconut. Whisk the eggs, melted butter, yogurt, vanilla and lemon zest (if using) in a medium bowl. Stir in the shredded carrots. Fold the carrot mixture into the flour mixture until just combined. Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely. Make the glaze: Whisk the confectioners' sugar, cream cheese, milk and vanilla in a bowl. Pour over the cooled carrot bread and let set, 15 to 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 59571,"Buttermilk Mashed Potatoes 2 pounds Idaho or Yukon gold potatoes Kosher salt and freshly ground black pepper 1 cup buttermilk 1 stick (8 tablespoons) unsalted butter 1/4 cup chopped scallions Instructions: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (for smoother mashed potatoes pass them through a ricer or food mill after peeling). Mash the potatoes with the buttermilk and butter using a fork or potato masher. Stir in 2 teaspoons salt and a few grinds of pepper. Sprinkle with the scallions. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 59572,"Coconut Soup with Caramelized Lychees and Mango Tofu 1 quart coconut milk 4 1/2 ounces sugar 3 tablespoons gelee bavaroise Caramelized Lychees, recipe follows Mango Tofu, recipe follows 24 to 32 lychee fruits Orange Marmalade, recipe follows 2 cups sugar 2 cups water 2 pounds oranges, peeled and seeded 1 pound sugar 7 ounces water
13 cups mango puree 4 ounces gelatin 1 quart cream 1 pound sugar
Instructions: In a heavy saucepan, heat the coconut milk and sugar over medium-low heat until the mixture reaches 120 degrees F. Add the gelee, and stir to incorporate. Remove from the heat and pour into a bowl. Refrigerate until completely chilled. Do not serve until soup is very cold. Ladle soup into bowls and float the Caramelized Lychees and Mango Tofu in the soup. Peel and pit the lychees. Fill the hole where the pit was with Orange Marmalade and set aside.
Make a simple syrup by combining the sugar and water in a heavy small saucepan; bring to a boil over high heat and cook just until all the sugar dissolves. Pour 1/3 of the syrup into a heavy large skillet and add the lychees to the skillet. Cook, over high heat, until the lychees are caramelized. Add the remaining syrup, stir carefully to combine, and remove from the heat. Just before serving, add 2 caramelized lychees to each bowl of soup. Combine all ingredients in a large heavy saucepan and bring to a boil over high heat and until all the sugar has dissolved. Reduce the heat and simmer until thickened to the consistency of marmalade. In a heavy saucepan, heat about 1/3 of the mango puree until almost simmering. Dissolve the gelatin in the mango puree and stir to incorporate. Set aside.
Whip the cream in a bowl of a mixer until soft peaks form, slowly adding the sugar in small quantities. Then fold in the mango puree and gelatin mixture. Fold in the remaining mango puree.
Pour the mixture into a cold sheet pan. Place the pan in the freezer until firm enough to cut. Then cut into 1 1/4 by 1 1/4-inch pieces. Just before serving, float 1 or 2 pieces of Mango Tofu in the soup. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 59573,"Tarragon and Walnut Pesto 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh tarragon leaves 4 tablespoons roughly chopped walnuts 1 tablespoon bread crumbs 1/3 cup olive oil Salt Freshly ground black pepper Instructions: Add to a mortar and pestle, the parsley, tarragon, and walnuts. Add the bread crumbs and grind to a paste. Season with salt and pepper and slowly drizzle the olive oil in while stirring. Serve with good crusty bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 59574,"Steak Fajitas with Guacamole and Fixings 2 pounds skirt steak 1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 tablespoons vegetable oil, plus more for the grill grates 1/2 lime, juiced
1/2 orange, juiced
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon cayenne
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 large avocados, pitted and peeled 1/2 lime, juiced
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh cilantro
1 teaspoon minced jalapeno
Kosher salt
18 flour tortillas, warmed in the microwave 2 cups pico de gallo
1 cup chopped fresh cilantro
Instructions: For the fajitas: In a large bowl or resealable plastic bag, combine the steak, onions, green peppers and red peppers with the oil, lime juice, orange juice, coriander, cumin, cayenne, garlic, 2 1/2 teaspoons salt and a few grinds of black pepper. Rub well with your hands to coat. Marinate in the refrigerator for at least 2 hours and up to overnight. For the guacamole: Mash the avocados with the lime juice in a medium bowl. Stir in the red onion, cilantro and jalapeno and season with salt. If not serving right away, press plastic wrap to seal the surface and prevent browning. Prepare an outdoor grill or large 2-burner grill pan for medium-high heat. Lightly brush the grill grates with oil. If necessary, cut the steak into lengths that will fit on your grill. Grill the steak, turning once, until well-marked and cooked to medium-rare, 3 to 5 minutes per side, depending on thickness. Transfer to a cutting board and cover loosely with foil. Add the onions and peppers (from the marinade) to the grill and cook, turning occasionally, until lightly charred and slightly softened, about 10 minutes. Transfer to a large platter. Thinly slice the steak against the grain and transfer to the platter with the grilled vegetables. Serve with the warm tortillas, guacamole, pico de gallo and cilantro. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 59575,"Meringues 1 cup egg whites, room temperature 1 cup sugar 1 cup powdered sugar 2 cups heavy cream 2 teaspoons sugar 10 strawberries, cut in half 1 kiwi, peeled and sliced 20 blueberries 20 mint leaves Instructions: Whip whites until foamy. Gradually add sugar and whip until very, very stiff, about 5 minutes. On low speed gradually add powdered sugar and whip 10 seconds. Do not over mix! With a large star tip pipe onto a parchment paper lined sheet pan either finger shapes or round rosettes. Let dry overnight over a hot oven or place in a 200 degree oven for 4 hours. Whip cream with sugar until stiff. Pipe whipped cream on finger shaped meringue and top with another finger to form a sandwich. Tuck sliced fruit and mint leaves into cream laying meringue on its side. For rosette meringues, pipe cream on top an place fruit and mint leaves on cream. ","[Champagne, Moscato, Prosecco, Cava]" 59576,"Rice Pudding Sundae 1 cup cream 1 cup whole milk 1 cup agave syrup 1 cinnamon stick 2 cups long-grain white rice 1/2 cup golden raisins 4 tablespoons granulated sugar 3 tablespoons bourbon 4 fresh passionfruit 7 ounces sweetened condensed milk 1 cup heavy whipping cream 1 tablespoon confectioners' sugar 4 cups vanilla ice cream Instructions: For the rice pudding: Add the cream, milk, agave, cinnamon stick and 1 cup water to a 10-quart saucepot or large Dutch oven and bring to a boil. Add the rice and reduce to a simmer, then cook, covered, stirring occasionally, until the rice is tender, about 20 minutes. Remove from the heat. For the bourbon raisins: Add the raisins, granulated sugar, bourbon and 1/2 cup water to a 2-quart saucepot and bring to a boil. Lower to a simmer and let cook for 3 minutes, then drain and add to the rice pudding. For the passionfruit sauce: Cut the passionfruit in half and scoop the flesh and seeds into a bowl. Stir in the condensed milk. For the whipped cream: Whip the cream with the confectioners' sugar until it holds soft peaks. For serving: Add a 2-ounce ladleful of the rice pudding to a serving bowl, then add a scoop of the ice cream, the passionfruit sauce and a 1-ounce ladleful of the rice pudding. Top with a scoop of ice cream and a dollop of whipped cream. Repeat to make 3 more. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 59577,"Chocolate Pizza 2 teaspoons butter, melted 1/4 cup chocolate-hazelnut spread (recommended: Nutella) 1/2 cup semisweet chocolate chips 2 tablespoons milk chocolate chips 2 tablespoons white chocolate chips 2 tablespoons chopped hazelnuts, toasted 1 pound homemade pizza dough, recipe follows, or purchased pizza dough 1/2 cup warm water (105 to 110 degrees F) 2 teaspoons active dry yeast 2 cups all-purpose flour, plus more for kneading 1 teaspoon salt 3 tablespoons olive oil, plus more for bowl Instructions: Position the oven rack on the bottom of the oven and preheat to 450 degrees F. Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve. Pizza Dough: Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]" 59578,"Candy Bar Clone 1/4 cup whole milk 5 unwrapped caramels 1 tablespoon light corn syrup 1 teaspoon butter 1/4 teaspoon vanilla 1/8 teaspoon salt 1 1/4 cups powdered sugar 20 unwrapped caramels 1 1/2 teaspoons water 2 cups dry roasted peanuts 1 (12-ounce) bag milk chocolate chips Instructions: Combine all the ingredients for the centers, except for the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar and stir. Save the remaining 1/2 cup of powdered sugar for later. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat. When the temperature of the candy begins to drop, add the remaining 1/2 cup of powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take 1 to 2 minutes. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long-- you want the candy to still be warm and pliable when you shape it. Take a teaspoon-size portion and roll it between your palms or on a countertop until it forms a roll with the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on waxed paper. You should have 8 rolls. Let the center rolls sit out for 1 to 2 hours to firm up. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, \paint: a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto waxed paper, and repeat with the remaining ingredients. Place the bars into your refrigerator for 1 to 2 hours so that they firm up. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't over-cook the chips or the chocolate will burn and seize up on you. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using 2 forks, 1 in each hand. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Carefully place the candy bar onto waxed paper and remove the 2 forks. Repeat with the remaining ingredients, and then chill the candy bars until firm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59579,"Chicken Spedini 2 tablespoons olive oil 1 cup small-diced tomatoes 1/4 cup julienned red onions
Salt and freshly ground black pepper 1 teaspoon minced fresh parsley 6 airline-style (with drumette attached) skin-on chicken breasts (about 8 ounces each) 1/4 cup thinly sliced strips red onions 1 1/2 cups tomato sauce
4 cups cooked penne, kept warm 1/4 cup grated Parmesan
1/4 cup warm Parmesan Cream, recipe follows Olive oil, for drizzling Chopped fresh parsley, for garnish 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups milk 6 cups grated Parmesan Salt and white pepper Instructions: For the chicken and stuffing: Preheat the oven to 375 degrees F. In a saucepan, heat 1 tablespoon of the oil on medium-high heat for 2 minutes. Then add the tomatoes and onions and stir. Cook this mixture until softened, 4 to 5 minutes. Season with salt and pepper and finish with minced parsley. Remove from the heat, stir and let cool. Drain off any excess liquid. Slice a pocket in each breast from the top area next to the drumette three-quarters into the breast towards the tip. Fill each pocket with about 2 tablespoons stuffing and pat flat to ensure even cooking. Warm an oven-safe nonstick pan over medium-high heat with the remaining 1 tablespoon olive oil for 2 minutes. Sprinkle the breasts with salt and pepper. Add the breasts to the pan, skin-side first, and allow to sear until the skin is browned, 2 to 3 minutes. Flip and cook on the second side for 2 minutes, and then place in the oven and finish for 8 to 10 minutes. Let the chicken rest until plating; keep the oil in the pan. For the pasta: Place the heated chicken pan again over medium heat and add the onions. Cook, stirring, until softened, 3 to 4 minutes. Finally, reduce the heat to low, add the tomato sauce and stir to warm for 3 to 4 minutes. Add the pasta, stir and warm. Saucing the pasta should take 3 to 4 minutes. Add the Parmesan and stir. Portion the pasta onto individual plates and top with a stuffed breast. Top with some Parmesan Cream and drizzle with olive oil. Garnish with parsley. In a saucepan over medium-high heat, add the butter and cook until melted. Reduce the heat to medium, add the flour and cook, stirring, to create a roux; cook until the roux is a pale blond color. Reduce the heat to low, add the milk and cook, stirring, until thickened. Finally, add the cheese to the milk mixture one cup at a time, stirring until all the cheese has been added and well blended. Taste and season with salt and pepper, and then remove from the heat. Continue to stir to ensure consistency and to allow the mixture to cool. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 59580,"Spice Girl 1 cup granulated sugar 1 cup water 1 cup cranberries 1 tablespoon allspice berries 2 cinnamon sticks Peel from 1 orange 6 ounces ginger beer Cranberries, for garnish Instructions: Make the syrup: In a medium saucepan over medium heat, add the sugar, water, cranberries, allspice, cinnamon sticks and orange peel and bring to a low boil. Once boiling, turn down the heat and let simmer for 15 minutes. Remove from the heat and let cool. Using a strainer, strain the mixture into a resealable container. Use a spoon to press the juice out of the cranberries and then discard the solids. Store in the refrigerator for up to 2 weeks. Make the drink: In a highball glass filled with ice, add the ginger beer and 1 ounce cranberry syrup. Stir to combine and garnish with cranberries. ","[Riesling, Moscato, Gewrztraminer, Vinho Verde]" 59581,"Sauerkraut 1 (3 1/2 pounds) green cabbage 3 tablespoons coarse salt Instructions: Cut cabbage in quarters and remove core. With a mandolin or food processor fitted with a 2-millimeter slicing blade, slice as thinly as possible. Place in a large bowl with salt and toss to combine. Transfer to a large glass or ceramic container and tap down by hand so liquid rises to top. Cover with a damp towel touching cabbage and top with a 3-pound weight. Cover again with a layer of plastic wrap and set aside in a warm place for 5 days to ferment. Sauerkraut may be kept in a sealed container in refrigerator as long as 3 weeks. ","[Riesling, Gewrztraminer, Pinot Gris, Vinho Verde]" 59582,"Brie, Cranberry and Prosciutto Bites One 14-ounce can jellied cranberry sauce One 9-ounce wheel Brie One 2.75-ounce package white mini toasts 1/4 pound sliced prosciutto, cut into 1/2-inch strips Instructions: Unmold the cranberry sauce from the can, and slice into 1/4-inch-thick rounds. Trim the rounds into 1-inch squares. Remove the outer rind from the wheel of Brie, leaving the top and bottom rind intact. Cut across into 3/4-inch-thick slices, then cut the slices into 1-inch pieces. Put Brie squares on mini toasts and top with pieces of cranberry sauce, then wrap in prosciutto and secure with decorative toothpicks. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59583,"Watercress, Endive Salad 2 bunches watercress 4 endive 1/2 cup mustard vinaigrette Instructions: Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette. ","[Chardonnay, Sauvignon Blanc, Riesling]" 59584,"Soupe aux Pois 2 cups/200 g split peas, soaked in cold water for 1 hour 30 minutes, drained 2 to 3 onions, chopped 1/2 pound/250 ham hock 2 bay leaves 6 medium carrots, scraped and cut into small dice Kosher salt and freshly ground black pepper Instructions: Put the split peas, onions, ham hock, 10 cups/ 2 1/2 liters water and bay leaves in a pot. Sprinkle with some salt and pepper. Bring slowly to a boil, skim any foam that rises to the surface, then simmer until the peas are tender, about 1 hour 30 minutes.
Remove the ham bone, cut off the meat and dice small. Put the meat back in the soup, adding the carrots at the same time, and continue cooking until they are tender, about 20 minutes. Season the soup with salt and pepper, and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59585,"Roasted Potatoes with Warm Blue Cheese Sauce 2 pounds mixed baby potatoes, halved 1/2 cup extra-virgin olive oil
3 tablespoons finely chopped fresh rosemary Zest and juice of 1 lemon
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter 3 tablespoons all-purpose flour
2 teaspoons finely chopped fresh rosemary 1/4 teaspoon grated nutmeg
2 cups milk, warmed
4 ounces blue cheese, broken into small pieces, plus extra for finishing
1/4 cup finely minced chives 1 Fresno cl, minced
1/2 bunch fresh parsley, torn
Instructions: For the potatoes: Preheat the oven to 425 degrees F. In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes. For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives. Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 59586,"Capone's Garlic Artichoke Cheese Spread 1 cup mayonnaise 1 cup sour cream 1 cup plain yogurt 1 cup chopped artichoke hearts 1 cup Parmesan 1 tablespoon ground white pepper 1 tablespoon onion powder 1/4 cup freshly chopped garlic Instructions: Mix it all together and eat up! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 59587,"Lemony Ricotta Spaghetti Kosher salt and freshly ground black pepper 1 pound spaghetti 1 pound ricotta Grated zest of 1 lemon plus 2 tablespoons fresh lemon juice 1 1/2 cups baby arugula Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve 1 cup of pasta cooking water and drain. Combine the ricotta, lemon zest, lemon juice and 1/2 teaspoon each salt and pepper in a large bowl. Whisk in 1/2 cup of the reserved pasta cooking water and the baby arugula. Toss with the pasta, adjust the seasoning with salt and pepper and the consistency with more of the reserved water if needed. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59588,"Grilled Sweet Potato and Scallion Salad 4 large sweet potatoes, par-cooked and cut into 1/2-inch slices 8 scallions 3/4 cup olive oil, divided 2 tablespoons Dijon mustard 1/2 cup cider vinegar 1/4 cup balsamic vinegar 2 teaspoons honey Salt and freshly ground pepper 1/4 cup coarsely chopped flat-leaf parsley Instructions: Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices. In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 59589,"Dark and Stormy with Candied Chicken Hearts Kosher salt 4 chicken hearts
1 cup sugar
8 ounces spiced rum 2 ounces lime juice
12 ounces ginger beer
Instructions: For the candied chicken hearts: Bring a medium pot of salted water to a boil. Line a sheet tray with a silicone pad. Add the chicken hearts to the boiling water and blanch just until they are starting to looked cooked, 3 to 4 minutes. Remove to an ice bath. Drain on a paper towels, then place 1 chicken heart on each of 4 skewers (like lollipops ready for dipping). Set aside. Combine the sugar and 1/4 cup water in a small pot over medium-high heat and stir until the sugar is dissolved. Cook the sugar, without stirring, until the caramel is an amber color, 5 to 7 minutes. Remove the pot from the heat and set aside on a trivet. Once the caramel starts to thicken, dip the skewered chicken hearts into the caramel, and place on the silicone pad to cool and harden while you make the drink. For the Dark and Stormy: Fill each of 4 tall glasses with crushed ice. Evenly divide the spiced rum and lime juice among the glasses and top each with the ginger beer. Garnish with a chicken heart skewer. Serve cold. ","[Rum, Jamaican Rum, Spiced Rum, Cream Sherry]" 59590,"Chocolate Babka 1 1/2 teaspoons active dry yeast (about 1/2 packet) 1/3 cup whole milk 1/4 cup sour cream 1 large egg yolk plus 1 whole egg 1 3/4 cups bread flour, plus more for dusting 3 tablespoons granulated sugar 1/2 teaspoon salt 1/2 teaspoon vanilla extract 4 tablespoons unsalted butter, at room temperature, plus more for brushing 1/2 cup blanched almonds 1/3 cup granulated sugar 4 tablespoons unsalted butter, at room temperature 1 large egg 2 tablespoons dark rum 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon finely grated orange zest (optional) 1/4 teaspoon almond extract 6 ounces semisweet chocolate, finely chopped 6 tablespoons confectioners' sugar 1/3 cup all-purpose flour 3 tablespoons unsalted butter, at room temperature 1 large egg, beaten Instructions: Make the dough: Combine the yeast and 2 tablespoons warm water in the bowl of a stand mixer; set aside until foamy, 5 minutes. Add the milk, sour cream, egg yolk and 1/2 cup flour; beat with the paddle attachment on medium speed until combined. Gradually beat in the remaining 1 1/4 cups flour, scraping the bowl as needed, to form a wet dough, about4 minutes. Increase the speed to medium high; add the whole egg, sugar, salt and vanilla and beat until creamy, 3 to 4 minutes. Add the butter, 1 tablespoon at a time; beat until incorporated. The dough will be very wet. Brush a large bowl with butter; transfer the dough to the bowl and cover with plastic wrap. Let rise in a warm place until nearly doubled in size, about 1 hour, 30 minutes. Stir the dough to punch it down; cover and refrigerate until firm, at least 3 hours or up to overnight. Generously dust a sheet of parchment paper with flour. Pat the dough into a square on the parchment, then roll into an 11-by-15-inch rectangle. Transfer the dough and parchment to a baking sheet and brush off the excess flour. Cover and chill until firm enough to shape, 1 to 2 hours. Meanwhile, make the filling: Pulse the almonds and sugar in a food processor until fine. Add the butter, egg, rum, vanilla, cinnamon, orange zest and almond extract; pulse until smooth. Cover and chill 1 hour. Make the streusel: Mash the confectioners' sugar, flour and butter in a bowl with a fork to make clumps. Cover and chill until ready to use. Butter an 8 1/2-by-4 1/2-inch loaf pan. Spread the almond filling over the dough, leaving a 1-inch border; sprinkle with the chocolate. Starting from a short side, use the parchment to tightly roll up the dough, brushing off the excess flour. Pinch the ends of the roll, then twist several times. Fold the twist in half so the ends meet. Twist the folded dough again and place in the pan. Cover with buttered parchment; let rise in a warm place until puffy, about 2 hours. Preheat the oven to 350 degrees F. Brush the loaf with the beaten egg, then sprinkle with the streusel. Bake until the bread is golden and springs back when pressed, 1 hour to 1 hour, 10 minutes. Loosen with a knife, then let cool in the pan, 1 hour. Unmold onto a rack to finish cooling. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59591,"Caramel Apple Cake Cooking spray 2 18.25-ounce boxes spice cake mix (plus required ingredients) 2 16-ounce tubs vanilla frosting 20 drops red food coloring 2 dashes vanilla extract 10 drops yellow food coloring 70 soft caramels (about 20 ounces) 1 cup cocktail peanuts, roughly chopped Instructions: Coat four 9-inch-round cake pans with cooking spray and prepare the cake mixes as directed (or coat 2 pans and make the cakes in 2 batches). Divide the batter among the pans and bake as directed. Let cool 20 minutes, then remove from the pans and let cool completely. Stack the cakes on an upside-down cake pan, spreading frosting between the layers. Freeze 30 minutes. Using a small serrated knife, trim the bottom 2 layers of the cake on an angle to resemble the bottom of an apple. Trim the top layer just enough to round the edge, then carve out a 3-inch-wide cone-shaped piece of cake from the middle where the stem would be (about1 1/2 inches deep). Gather all of the cake trimmings in a bowl. Crumble the cake trimmings and mix with just enough frosting to moisten. Clump the mixture together and mound in a ring around the hole to form the top of the apple. Cover the cake with a thin layer of frosting (this is the crumb coat-it doesn't have to be perfect). Freeze 20 minutes. Remove from the freezer and completely cover the top 4 inches of the cake and inside the cavity with more frosting. Mix the red food coloring with a dash of vanilla. Use a pastry brush to paint the top few inches of the cake a streaky red, blotting the brush on paper towels as needed. Repeat with the yellow food coloring to add a few yellow streaks. Unwrap the caramels and microwave until soft but not melted, about 20 seconds. Gather together, then flatten into a rectangle with your hands. Roll out on parchment paper to make a 7-by-26-inch rectangle, stretching with your hands as needed. Lightly brush the caramel rectangle with water where you want the peanuts to go. Sprinkle the nuts on top, then press them in with the rolling pin. Transfer the cake to a flat platter or sheet of parchment using your hands (don't touch the red part). Wrap the caramel around the cake, leaving the red top exposed. Tuck the caramel around the bottom of the cake; trim the excess with a knife so it looks like a pool of caramel. Insert a dowel into the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59592,"Alsatian Choucroute 6 pounds sauerkraut 4 ounces duck fat 1 large onion, julienned 1 teaspoon garlic, chopped 4 bay leaves 1-ounce juniper berries 1/2 bunch thyme 1 (750 ml) bottle Reisling wine 1 pound smoked bacon 8 pieces ham shanks (cured and salted) 1-quart chicken stock 8 large red bliss potatoes 4 pieces Weisswurst (veal and chicken sausage) 4 pieces Bauernwurst (salted smoked pork sausage 8 pieces Weiner (hot dog) 8 pieces smoked pork chop, cooked Dijon mustard, for serving Instructions: Wash sauerkraut thoroughly, put aside. In a rondeau melt the duck fat and saute the onion until tender, add garlic bay leaves, juniper berries and thyme. Saute until golden brown, deglaze with Reisling wine. Add 1/2 of the sauerkraut, place bacon slab and ham shanks in the middle and then top with remaining sauerkraut. Pour chicken stock over making sure it covers the sauerkraut (if not enough, add water). Cover the pan with foil and place in a preheated 350 degrees oven for 1 1/2 hours. Wash red bliss potatoes and steam whole for 30 to 40 minutes. Peel potatoes and set aside. Cut sausages in half and warm in boiling water. Place pork chops in oven to warm. Take sauerkraut out of the oven and remove bacon and ham shanks. Slice the bacon in half. Remove pork chops out of oven. Place sauerkraut in the center of a large oval tray, place all meats around sauerkraut, place bacon and ham shanks, on top of sauerkraut. Place warm potatoes around with the meat, Serve Dijon mustard on the side.
","[Riesling, Pinot Grigio, Gewrztraminer, Sparkling wine]

" 59593,"Grapefruit Grilled Chicken 2 pink grapefruits 2 tablespoons brown sugar 1 tablespoon honey 1/4 cup olive oil Kosher salt and freshly ground black pepper 4 boneless skinless chicken breasts, sliced in half horizontally Instructions: Prepare the grapefruit. Juice one grapefruit into a liquid measure. On the second grapefruit, slice the bottom and top to level it, then starting at the top where the white pith ends and the pink flesh begins, cut between the 2 layers at an angle from the top to bottom all the way around to remove the skin and expose the flesh, making sure to slice off all the pithy white parts. Holding the grapefruit in one hand, release the wedges by using the knife to slice on either side of each segment. Place these wedges in a medium saute pan. Squeeze the remaining flesh and membranes of the grapefruit to release any juice into a bowl. Add the sugar and honey. Whisk to combine, then taste. If needed, add a teaspoon or more brown sugar to take away the tart of the grapefruit. Pour half of the mixture into a saute pan with the grapefruit wedges. Bring to a simmer and cook until liquid is reduced and slightly thickened, about 8 minutes. To the remaining half add the oil, 1 teaspoon salt, and a few grinds of black pepper. Whisk to combine and pour into a plastic bag. Add the chicken, seal and toss a bit before resting on the counter for 25 to 30 minutes. Cook's Note: Any longer and the acid in the grapefruit juice will \cook\ the chicken in the marinade and ruin it. Heat a grill pan to medium high and brush lightly with oil. Remove the chicken from the plastic bag and shake off the excess marinade. Place the smooth-side down on the grill and cook 2 to 3 minutes, then flip and cook 2 minutes more. Remove to a serving plate and pour the grapefruit sauce over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 59594,"Fusilli with Zucchini Pesto Kosher salt 1 pound fusilli 3/4 cup extra-virgin olive oil 3 small zucchini (1 1/2 pounds), roughly chopped Freshly ground pepper
1/2 cup grated pecorino cheese, plus more for topping 1/3 cup toasted sliced almonds, plus more for topping 1 clove garlic, chopped
Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water. Meanwhile, working in 2 batches, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until very browned, 5 minutes; season with salt and pepper.
Pulse half of the zucchini in a food processor with the pecorino, almonds and garlic until a fine paste forms. With the machine running, slowly add the remaining 1/2 cup olive oil until smooth. Toss the pasta with the pesto, 1/2 cup reserved cooking water and the remaining zucchini in a large bowl, adding more cooking water if needed; season with salt and pepper. Top with more toasted almonds and pecorino. ","[Chardonnay, Vermentino, Sauvignon Blanc, Chianti]" 59595,"Mushroom Veloute with White Truffle Sabayon 1 tablespoon butter 2 ounces shallots, chopped 1 clove garlic, chopped 1 bay leaf 1 sprig thyme 10 ounces white mushrooms 8 ounces water 8 ounces heavy cream Salt and pepper 3 egg yolks 1 tablespoon water 1/4 tablespoon white truffle oil Salt and pepper 6 slices white truffles Instructions: To prepare the veloute, combine the butter, shallots, garlic, bay leaf, and thyme in a large saucepan. Sweat the shallots until translucent. Add the whole mushrooms, reduce to low heat, and cook, stirring for 3 minutes. Add the water, bring to a boil, and cook until mushrooms are tender. Pour the mixture into a blender or food processor, and process until smooth. Pour the veloute back into the saucepan, add the cream, and season with salt and pepper.
To make the sabayon, use a stainless steel bowl over a double boiler. Combine the egg yolks and water and beat for about 10 minutes, until eggs reach a stable foamy consistency. Remove the bowl from the double boiler, stir in the truffle oil, and season with salt and pepper.
To serve, divide the veloute among the bowls. Pour a few tablespoons of the sabayon in the center of each bowl, forming a circle. Finish with a slice of white truffle for each bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 59596,"Baked Meatballs 1/2 pound ground pork 1/2 pound ground lamb 1/2 pound ground round 5 ounces frozen spinach, thawed and drained thoroughly 1/2 cup finely grated Parmesan 1 whole egg 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried parsley 1 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon red pepper flakes 1/2 cup bread crumbs, divided Instructions: Preheat the oven to 400 degrees F. In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours. Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 59597,"Cranberry Sauce with Bourbon and Orange 2 cups sugar 1/2 cup bourbon 2 cinnamon sticks 2 large coins peeled fresh ginger Zest of 1 orange, plus juice of 4 oranges 1 pound (about 4 cups) cranberries, thawed if frozen 1 vanilla bean, split lengthwise and seeds scraped Instructions: Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes. Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes. Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days \u2014 the flavors only get better as they chill out in the fridge. ","[Burgundy, Merlot, Malbec, Tempranillo]" 59598,"Shake Shots 3 tablespoons vodka, frozen 2 cups vanilla ice cream Pinch ground cinnamon Pinch ground nutmeg 1 tablespoon chocolate syrup Instructions: Put all ingredients in a blender and blend until combined. ","[Riesling, Moscato, Vinho Verde]" 59599,"Puff Pastry Apple and Raisin Strudel 1 teaspoon ground cinnamon 2 large Golden Delicious apples, peeled, cored and sliced 1/8 to 1/4-inch thick 1 lemon, juiced 1 cup raisins 1/4 cup sugar, plus 3 tablespoons 2 tablespoons cold butter, cut into small pieces, plus 2 tablespoons butter, melted All-purpose flour, for dusting 1 sheet frozen puff pastry, thawed Instructions: Position an oven rack in the center of the oven and preheat to 375 degrees F. In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated. Add the raisins, 1/4 cup sugar, and the 2 tablespoons cold cubed butter and toss well. Set aside. Lightly dust the counter or work surface with flour. Lay the puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 1/8-inch thickness. Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges. Fold the top half of the puff pastry over and pinch to seal the edges together. Brush the entire strudel with the melted butter and then sprinkle with cinnamon and remaining sugar. Using a serrated knife, make 3 diagonal slits across the top of the strudel. Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59600,"Balsamic Strawberries with Ricotta Cream 1 cup part-skim ricotta cheese 2 tablespoons honey 1/2 teaspoon vanilla extract 3 tablespoons balsamic vinegar 2 tablespoons sugar 1 (16-ounce) container strawberries, hulled and quartered 2 tablespoons chiffonade fresh basil leaves Instructions: Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours. In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over a medium heat for 2 minutes, stirring occasionally. Allow to cool completely. In a medium bowl, toss the berries with the basil and the balsamic syrup. Divide the cheese cream among 4 cocktail glasses, top with the berry mixture and serve. ","[Barolo, Chianti, Barbaresco, Valpolicella]" 59601,"Fried Green Tomatoes with Shrimp and Remoulade Sauce 3 cups vegetable oil 2 large eggs 1 cup whole milk 1 1/4 cups hot sauce, such as Louie's All Spiced Up Sauce 1 cup all-purpose flour 2 cups Italian breadcrumbs 1 tablespoon dry Italian dressing mix 2 green tomatoes, sliced 1/4 inch thick 2 tablespoons dry crab boil seasoning, such as Zatarain's 1 onion, sliced 1 lemon, sliced 1/4 cup hot sauce, such as Louie's All Spiced Up Sauce 8 large shrimp, shells on 1/2 cup mayonnaise (preferably Blue Plate) 1 1/2 tablespoons Creole mustard, such as Zatarain's 1 scant tablespoon prepared horseradish Juice of 1 lemon 1 teaspoon Worcestershire sauce 2 dashes of hot sauce, such as Louie's All Spiced Up Sauce Shredded lettuce, for serving Instructions: For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F. Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve. For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel. For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce. To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 59602,"Hash Brown Nachos Nonstick cooking spray, for the foil 8 slices bacon, cut into 1/2-inch-thick pieces
5 tablespoons olive oil
1 1/2 pounds shredded frozen hash browns, thawed
8 ounces corn tortilla chips
6 ounces freshly grated Cheddar (about 2 cups)
6 ounces freshly grated Monterey Jack cheese (about 2 cups)
4 large eggs
1 small avocado, diced
Hot sauce, for serving
Chopped chives, for serving
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat with nonstick spray; set aside. Cook the bacon in a large nonstick pan over medium heat until golden brown, about 5 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Spoon 2 tablespoons of the bacon fat into a small bowl and reserve. Leave the remaining bacon fat in the pan.
Increase the heat under the pan to medium high, add the olive oil and hash browns and cook, stirring occasionally to break apart the potato strands and brown them evenly, until golden brown, about 15 minutes. Transfer to a plate.
Spread half of the chips on the prepared baking sheet. Sprinkle half of the Cheddar, Monterey Jack, hash browns and bacon over the chips. Repeat with the remaining chips, cheese, hash browns and bacon. Bake until the cheese is melted, about 7 minutes.
Meanwhile, in the same nonstick pan over medium heat, add the reserved bacon grease. Cook the eggs sunny-side up until set, about 4 minutes. Top the nachos with the fried eggs, avocado, hot sauce and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59603,"Blueberry Half and Half 4 blueberry tea bags 5 cups hot water 1/2 cup sugar 1 cup lemon juice Blueberries, for garnish Instructions: Tie the tea bags together and attach them to the handle of a small pitcher. Pour the hot water into the pitcher and steep for 5 minutes.
In a pot, combine the sugar and 1 cup water and heat until the sugar is dissolved. Pour into the pitcher and add the lemon juice. Stir and let cool. Serve with ice and garnish with blueberries. ","[Riesling, Moscato, Vinho Verde]" 59604,"Hot and Sweet Smoked Nuts 3 tablespoons melted butter or olive oil 3 tablespoons honey 1 tablespoon sugar 2 1/2 teaspoons seasoning salt 1/2 teaspoon chipotle pepper powder 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon ground cinnamon 2 1/2 cups whole natural almonds Instructions: In a mixing bowl, combine melted butter or oil, honey, sugar and all the seasonings. Make sure that any lumps of cayenne or cinnamon are broken down and stirred into the mix. The end result is a thick, sticky seasoning mixture. Add nuts and stir thoroughly to coat. Place nuts on 1/2 of a 12-inch sheet of heavy-duty foil in a single layer. Fold over to make an envelope, pierce with a knife to make 3 (1-inch) slits. Place envelope on top grate of smoker and close. Smoke for 20 to 25 minutes, opening once to shake the envelope to stir it up. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59605,"Sausage and Bacon Kabobs 4 (12-inch) bamboo skewers soaked in water for 1 hour 6 slices center cut bacon, cut into 1-inch pieces (recommended: Oscar Mayer) 4 chicken and apple sausages (recommended: Aidell's) 1/2 red onion, cut into 1-inch pieces 1 green, red, or yellow bell pepper, cut into 1 1/2-inch pieces 1 cup store bought BBQ sauce 1 orange, cut into slices or wedges Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Cook bacon pieces in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible. Drain well. Cut each sausage into 5 pieces. Thread an end piece of sausage onto skewer followed by a piece of bacon, onion, bell pepper, and another piece of bacon. Repeat using center sausage pieces and finishing with end piece (center sausage pieces will be \sandwiched\ between bacon). Repeat with remaining skewers and sausages. Place skewers on hot oiled grill and cook 4 to 5 minutes per side (16 to 20 minutes total). Meanwhile, squeeze the orange juice into the BBQ sauce and stir to combine. Brush kabobs with BBQ sauce with each turn. Serve hot with orange slices or wedges. INDOOR: Prepare kebabs as directed. Preheat broiler. Place kebabs on wire rack over foil lined baking sheet or broiler pan. Place under broiler 4 to 6 inches from heat source and cook 3 to 5 minutes per side. Brush with BBQ sauce with each turn. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 59606,"Canneloni Flavor Over Spinach Fettuccine 1 cup part-skim Ricotta cheese Salt and pepper 1/2 cup or more chicken broth Pinch nutmeg 10 ounces thawed chopped spinach 1/4 cup packed parsley, chopped squeezed of liquid 8 ounces spinach (dry) 2 tablespoons unsalted butter fettuccine or linguine, cooked 2 scallions thinly sliced 1/2 cup grated Parmesan cheese Instructions: Thin ricotta cheese with broth. Saute spinach in butter. Add scallions; season to taste with salt, pepper and nutmeg. Stir in parsley, ricotta and broth; bring just to a simmer. Toss cooked pasta with spinach mixture. Serve with lots of grated Parmesan and freshly ground black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 59607,"Indochine Cocktail 2 tablespoons grenadine 2 ounces blue colored tropical fruit liqueur, chilled (recommended: Hpnotiq) 2 ounces Mandarin orange vodka, chilled Instructions: Pour grenadine into the bottom of a martini glass. Gently pour the blue colored tropical fruit liqueur over the back of a spoon to avoid mixing with the grenadine. Gently pour chilled vodka into martini glass over the back of a spoon to create a layered effect. ","[Riesling, Moscato, Prosecco]" 59608,"Chocolate Chip Cookies-Four Ways 1 cup coarsely chopped pecans 2 tablespoons butter 1 1/2 cups flour 3/4 teaspoon salt 1/4 teaspoon baking soda 10 tablespoons fat 1 cup sugar 3 tablespoons liquid or 1 large egg 1 tablespoon pure vanilla extract 1 cup semisweet chocolate chips (6 ounces) Nonstick cooking spray 1 cup coarsely chopped pecans 2 tablespoons butter 1 1/2 cups bleached all-purpose flour 3/4 teaspoon salt 1/4 teaspoon baking soda 10 tablespoons butter 1/2 cup sugar and 1/3 cup light brown sugar and 3 tablespoons light corn syrup 2 tablespoons milk 1 tablespoon pure vanilla extract 1 cup semisweet chocolate chips (6 ounces) Nonstick cooking spray 1 cup coarsely chopped pecans 2 tablespoons butter 1 1/2 cups cake flour 3/4 teaspoon salt 1 1/2 teaspoons baking powder 9 tablespoons butter-flavored shortening 1 cup minus 1 tablespoon brown sugar 1 large egg 1 tablespoon pure vanilla extract 1 cup semisweet chocolate chips (6 ounces) Nonstick cooking spray 1 cup coarsely chopped pecans 2 tablespoons butter 1 1/2 cups cake flour 3/4 teaspoon salt 1 1/2 teaspoons baking powder 5 tablespoons butter and 5 tablespoons butter-flavored shortening 3/4 cup light brown sugar and 2 tablespoons light corny syrup 1 large egg 1 tablespoon pure vanilla extract 1 cup semisweet chocolate chips (6 ounces) Nonstick cooking spray Instructions: Preheat the oven to 350 degrees. On a large baking sheet, roast the pecans for 10 to 12 minutes. While the nuts are still hot, stir in 2 tablespoons butter. Turn the oven up to 375 degrees.
Sift together the flour, salt and baking soda or baking powder in a medium mixing bowl. Using an electric mixer, cream fat and sugar in a large bowl until light and fluffy. Add the corn syrup, if using. Add the liquid or egg and beat thoroughly. Beat in the vanilla. On low speed, gradually add the dry ingredients until thoroughly combined. Scrape down the sides once with a rubber spatula. Add the pecans and chocolate chips. Beat 5 seconds on low. Use the rubber spatula to finish mixing well.
Spray cookie sheets lightly with nonstick cooking spray. With a tablespoon or small ice cream/food scoop (I use a No. 40, about 11/2 inches diameter), drop slightly heaped tablespoons of batter about 2 inches apart onto the greased sheets. Bake the cookies for about 12 minutes or until the edges just begin to brown. Remove from the oven and let the cookies cool on the sheet on a cooling rack for 3 minutes, then remove the cookies to a rack to cool completely.
","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 59609,"Kendra's Apple Pie 9 or 10-inch double pastry crust, prepared and rolled 6 to 8 medium Granny Smith apples, peeled and sliced 2 tablespoons cornstarch 2 teaspoons cinnamon 1/2 teaspoon salt 6 tablespoons sugar 6 tablespoons melted butter 2/3 cup light corn syrup 1 teaspoon vanilla 1 tablespoon lemon juice 3/4 cup brown sugar 3 tablespoons flour 6 tablespoons light corn syrup 4 tablespoons softened butter 1/4 cup walnut halves Instructions: Preheat oven to 425 degrees F. Place bottom crust in large deep-dish pie pan. Fill bottom crust with sliced apples. Combine ingredients in sauce mixture and pour evenly over apples. Combine ingredients for topping mixture. Put about 1/2 cup of the topping mixture on top of the apples and sauce mixture. Cover with top crust. Make several slits for steam. Bake for 45 minutes or until apples are tender and juices are bubbling. Remove from oven. Spread the rest of the topping mixture over the warm pie, being careful not to break the crust. Return to oven for 10 minutes or until topping is bubbly. Make sure you don't overcook, or the nuts could burn. Remove from oven and let cool completely before cutting. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 59610,"Snapper and Grouper Escabeche 1 fresh lemon 1 tablespoon olive oil 1 red bell pepper, stem and seeds removed and cut julienne 1 yellow bell pepper, stem and seeds removed and cut julienne 1 green bell pepper, stem and seeds removed and cut julienne 1 medium red onion, diced 1 teaspoon chili flakes 1 16 ounce can stewed tomatoes 1 tablespoon balsamic vinegar 1 tablespoon hot sauce (recommended: Tabasco) 8 scallions, white and tender green parts only, sliced on the diagonal 1 liter canola oil, approximately, as needed to deep fry fish 1 cup flour 2 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon garlic powder 4 (6-ounce) fillets red snapper 4 (6-ounce) fillets grouper Instructions: Place lemon in a small bowl and microwave for a few minutes to release the essential oils. The lemon will be hot coming from the microwave, so set aside until it is just cool enough to handle. Heat the olive oil over medium-high heat in a medium saute pan, and saute the red, yellow and green bell peppers. Add the red onion and the chili flakes and saute until they begin to soften. In a blender, puree stewed tomatoes, balsamic vinegar, and hot sauce. Leaving the blender running squeeze the lemon juice from the micro-waved lemon (after removing seeds) through the feed opening. Transfer this mixture to the pan of peppers and onion and cook over medium heat, allowing to reduce by half. Remove from heat and let cool to room temperature. Heat the oil in the deep-fryer to 375 degrees F, or as directed in the manufacturer's instructions for similar foods. Combine flour, salt, black pepper, and garlic powder and dredge the snapper and grouper fillets in this mixture, shaking off any excess. Deep-fry the fish until golden brown, and remove to paper towels to drain. Arrange the fish along each side of a long platter and spoon the escabeche down the middle. Garnish with scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 59611,"Orange-Fig Turnovers 1/2 cup fresh orange juice (from about 2 oranges) 1/2 cup dried figs, stems trimmed 2 tablespoons raisins 2 tablespoons honey 1/4 teaspoon finely grated orange zest 1/4 teaspoon finely grated lemon zest 1/4 teaspoon ground cinnamon 1 14-ounce box refrigerated pie dough All-purpose flour, for dusting Confectioners' sugar, for topping Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the orange juice, figs and raisins in a small microwave-safe bowl and microwave until hot, about 1 minute. Let sit until the dried fruit is soft, about 10 minutes. Transfer 1 tablespoon of the juice to a food processor, then drain the dried fruit and add to the processor. Add the honey, orange zest, lemon zest and cinnamon and pulse to make a paste. Roll out 1 piece of dough into a 10-inch round on a lightly floured surface. Cut out circles using a 2 1/2-inch cookie cutter. Drop 1 teaspoon of the dried fruit paste in the center of each circle; fold the dough over to form a half-moon shape, pinching the edges together to seal. Crimp the edges with a fork, then poke a few small holes in the top of each. Repeat with the remaining dough and filling. Transfer the turnovers to the prepared baking sheets; bake, switching the pans halfway through, until golden brown, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Dust with confectioners' sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59612,"Imagination 1 shot cherry brandy 2 shots vanilla vodka Lemon-lime soda Cherry, for garnish Instructions: In a Collins glass filled with ice, combine vodka and cherry brandy. Top with lemon-lime soda. Garnish with cherry. ","[Vodka, Cherry Brandy]" 59613,"Chocolate Cupcakes With Cream Cheese Icing 8 ounces unsweetened chocolate 1 1/4 cup milk 1 cup light brown sugar, firmly packed 1 egg yolk 1 3/4 cup cake flour 1 tsp. baking soda 1 tsp. salt 1/2 cup sweet butter 1 cup white sugar 2 egg yolks 1 tsp. vanilla 2 egg whites 8 ounces cream cheese (softened) 1 Tbs. corn syrup 1 cup sifted confectioners sugar 1 tsp. vanilla 1 Tbs. grated orange zest Food coloring Instructions: Preheat oven to 375 degrees F. In top part of double boiler over boiling water heat chocolate, 1/2 cup milk, brown sugar and egg yolk. Stir continuously and remove from heat when smooth and thick. Sift flour, baking soda and salt together into medium bow.
In separate large bowl, beat together butter and sugar, add egg yolks, 3/4 cup milk and vanilla. Beat until smooth. Slowly add flour mixture and stir until smooth. Add chocolate mixture and combine. In separate bowl beat egg whites until stiff. Fold into batter. Bake in cupcake tins for 20-25 minutes. Remove from oven and cool for 10 minutes in tins. Remove to cool completely. Combine frosting ingredients and frost cupcakes. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 59614,"Limoncello Trifle 5 large egg yolks 1 cup granulated sugar 1/2 cup fresh Meyer lemon juice (or use regular) Pinch kosher salt 6 tablespoons unsalted butter, cut into small pieces 1 cup granulated sugar 1/2 cup limoncello 1 1/2 cups heavy cream 1/2 vanilla bean, seeds scraped 1/2 cup granulated sugar One 8-ounce container mascarpone, at room temperature One 7-ounce package ladyfingers (24 cookies) Lemon peel curls, for garnish, optional Instructions: Make the lemon curd: Bring a medium saucepan of 2 inches of water to a boil; place a bowl on top and reduce the heat to maintain a simmer. Whisk together the egg yolks, sugar, lemon juice and salt in the bowl. Cook, whisking constantly, until the mixture thickens, about 10 minutes. Remove the bowl from the double boiler and add the butter, stirring until it melts. Cover the surface of the curd directly with plastic wrap and place in the refrigerator to cool. Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Simmer until the sugar dissolves, about 5 minutes. Remove from the heat and add the limoncello. Transfer to a shallow dish and refrigerate to cool. Make the mascarpone cream: Combine the cream, vanilla bean seeds and sugar in a large bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and beat until stiff peaks form. Assemble the trifle: Dip each side of each of the ladyfingers in the limoncello simple syrup and arrange in a single layer in an 8-inch square baking dish. Top with half of the lemon curd and half of the mascarpone cream. Repeat the layers. Cover and refrigerate for at least 3 hours or up to overnight. Garnish with the lemon peel curls, if using. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Ros]

" 59615,"Ribbon Meatloaf 4 tablespoons vegetable shortening 2 cups self-rising flour, plus extra for dusting
3/4 cup well-shaken buttermilk Cooking spray, for greasing 1 pound lean ground beef
1 tablespoon dried minced onion
Pinch of salt and pepper Pinch of salt and pepper
1/3 cup self-rising flour
2 cups canned diced tomatoes, drained and juices reserved 2 cups canned diced tomatoes, drained and juices reserved
1 3/4 cups frozen peas, thawed
Instructions: For the biscuit dough: Using a pastry blender or two table knives, cut the shortening into the flour in a medium bowl until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough, and then turn the dough onto a lightly floured board and knead three or four times until smooth and manageable. For the meatloaf: Preheat the oven to 450 degrees F. Grease a baking sheet with cooking spray. Combine the beef, onion, salt and pepper in a large skillet and cook over a medium heat until the meat is browned, 12 to 15 minutes. Remove from the heat and stir in the flour and 1/3 cup of the reserved tomato liquid. Remove 1 cup of this meat mixture and set aside. Add the tomatoes and the peas to the remaining mixture in the skillet. Set aside. On a well-floured surface, roll the biscuit dough into a large rectangle about 1/2 inch thick. Spread the reserved cup of meat mixture thinly over the dough, and then roll the dough like a jelly roll, beginning from one long edge. Place the roll on the prepared baking sheet. Using kitchen shears or a very sharp knife, cut 1-inch slices almost through to the bottom of the roll. To expose some of the filling, pull alternate slices to the left and right. Bake until browned, about 15 minutes Reheat the beef and vegetable mixture. Slice the baked loaf and spoon some of the hot vegetable and meat mixture over each slice. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 59616,"Prosecco Sparkler 3 dashes of Angostura Bitters or more if desired 1/2 cup chilled Prosecco 1 sugar cube Instructions: Add bitters and prosecco into a champagne flute. Drop in sugar cube. Mixture will sparkle and fizz. ",[Prosecco] 59617,"Green Mango Chutney 1 tablespoon vegetable oil, plus 1/4 cup vegetable oil 1 onion, small dice 2 jalapenos, seeded and diced 1/2 teaspoon whole cumin seeds 1/4 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground coriander 4 green mangoes, peeled, cored, and sliced 2 limes, juiced 1/4 cup rice wine vinegar 2 tablespoons ginger, minced 1 cup Demerara sugar Instructions: Heat oil in saucepan and saute onions for 4 minutes. Add jalapenos and cumin seeds and saute until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft. Add the lime juice, rice wine vinegar, 1/4 cup vegetable oil, minced ginger, and Demerara sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until chutney is thick. Pour into hot and sterilized jars and seal when cold. ","[Riesling, Gewrztraminer, Chenin Blanc, Vermentino]" 59618,"Butterscotch Sauce 1/4 cup water 1 cup sugar 1/4 cup unsweetened butter 1 cup heavy cream 1 tablespoon Jamaican dark rum 1/3 cup sweetened condensed milk Instructions: Combine the water, sugar and butter in a large saucepan and cook over high heat until light amber, about 5 minutes. Stand back as far as possible and slowly drizzle the cream into the caramel. It will bubble up and may splatter, so protect your hands with an oven mitt or towel. Add the rum and cook for 4 to 5 minutes, occasionally swirling in the sauce around the pan, until thickened and a rich golden brown. Strain the sauce and stir in the sweetened condensed milk. Store in a sealed container. This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer. ","[Chardonnay, Moscato, Riesling, Port]" 59619,"Double Chocolate Chip Bundt Cake 1 cup cocoa 6 ounces bittersweet chocolate, chopped ? cup boiling water 1? cups flour 1 teaspoon salt 1 teaspoon baking soda 10 tablespoons butter (1? sticks) 2 cups brown sugar 1 tablespoon vanilla 5 eggs 1? cups Daisy Brand Sour Cream 1 cup semi-sweet chocolate chips 1 heavy pinch powdered sugar *as needed Instructions: 1.Preheat the oven to 350F. 2.Coat a 12-cup Bundt pan with cooking spray. 3.Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt. 4.Let the mixture stand to cool (about 2 to 3 minutes). Meanwhile, combine the flour, salt, and baking soda in a medium bowl. 5.Cream the butter, brown sugar, vanilla until creamy in a large bowl. Add the eggs to the butter mixture and blend well. 6.Fold the sour cream into the cooled chocolate mixture until incorporated. 7.Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend well. 8.Add the chocolate chips to the batter and stir to incorporate. 9.Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean. 10.Cool the cake slightly before removing from the pan. Sprinkle the cake with powdered sugar and serve. *Optional - may serve with whipped cream or chocolate ganache. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]

" 59620,"Deep in the Heart of Texas Backyard Barbeque Chicken 1 whole chicken (3-4 pounds) cut into quarters 1 tablespoon vegetable oil Salt Black pepper Dried thyme, to taste Crushed red bell pepper flakes, to taste 3 cups barbeque sauce Country Greens-Cornbread Pan Stuffing, recipe follows Peach-Jalapeno Chutney, recipe follows For the Greens: 4 pounds fresh collard greens 1 smoked ham hock 8 cups chicken stock, plus 2 to 3 cups more, if needed 1 large onion, peeled and kept whole 2 dried red chiles 1 teaspoon cracked black pepper Salt Pepper vinegar, to taste For the cornbread: 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup sugar 4 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 2 extra large eggs, lightly beaten 1/4 cup unsalted butter, melted (or melted bacon grease) 5 ripe peaches 1 tablespoon finely diced ginger 1 tablespoon sugar 1 teaspoon ground cinnamon 2 teaspoons lemon juice Instructions: Make sure the whole chicken is rinsed under running water. Cut chicken into quarters, brush with vegetable oil and season with salt, pepper, thyme, and pepper flakes on both sides. Set aside.
A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed clean. Add wood charcoal and ignite. When charcoal has burned to white ash, add chicken quarters skin side down. The process now is to render as much grease from the skin without burning the skin or causing the grease to flare-up on the fire and burn the skin. Take your time and be attentive to what is on the grill.
At this point, add water soaked hickory chips (a small handful at a time) to the edge of the fire. This will start the smoking process. Seal in the smoke with a lid or the top of the grill. Remember to keep an eye on the chicken and turn when skin is rendered about 8 to 10 minutes. If the smoke dies down, add another handful of hickory chips.
Grill and smoke chicken for about 15 additional minutes making sure the meat is cooking evenly on both sides. Then begin basting each piece of chicken with barbeque sauce. Don't be afraid to swipe on the barbeque sauce heavy and keep turning each piece to prevent burning in 1 area of the grill.
Remove barbequed chicken from grill to a platter and serve family style with bowls of Country Greens-Cornbread Pan Stuffing and Peach-Jalapeno Chutney. You may find 1 whole chicken is just not enough to satisfy \A Big Texas Appetite.
To prepare the collard greens, pick through the greens, discarding any large stems and brown or yellow leaves. Wash thoroughly to remove all grit. With a knife, cut the greens into bite-sized pieces.
Place the ham hock, onion, chiles and pepper in a large pot over medium-high heat and add enough stock to cover by 1-inch. Bring to a boil. Then reduce the heat to medium-low, cover and simmer for 45 minutes.
Add the greens in 4 batches, stirring each batch down until wilted and submerged in the liquid. If needed, add more stock to keep the greens covered by 1-inch. Increase the heat, to medium and simmer, 40 to 60 minutes. The length of cooking time depends on the age of the greens; the older the greens, the longer it takes to tenderize them. The liquid (potlikker) should be reduced by 3/4. Remove the ham hock, pull the meat from bones and cut into medium dice. Add back to greens. Remove onion, chop fine and add back to greens. Season with pepper vinegar. Combine with the cornbread and keep warm!
Cornbread:
Preheat oven to 425 degrees F.
Grease a 10-inch cast iron skillet and place in oven.
Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, eggs and butter. Stir with a few rapid strokes until dry ingredients are just moistened.
Pour batter into hot pan. Place in the oven and bake for 20 to 25 minutes or until edges are light brown and bread is firm. Remove from oven and let cool. With a knife cut cornbread into 1-inch dice.; Peel and pit all peaches. Medium dice 3 peaches, place in a bowl and set aside.
Puree the remaining peaches in a blender. Pour mixture into a medium saucepan with ginger, sugar, cinnamon, and lemon juice. Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes. Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 59621,"Roasted Plantain with Vanilla Beet Syrup 3 cups beet juice 1/2 vanilla bean 2 very ripe plantains, peeled and split in 1/2 lengthwise 2 to 3 tablespoons raw cane sugar 4 scoops kaffir lime, lemon or lime sorbet Instructions: Bring beet juice to a simmer with the 1/2 vanilla bean in a small saucepot over medium heat. Reduce juice, skimming constantly, to a syrup. Scrape the seeds from the vanilla bean into the syrup and discard the pod. Place each plantain slice, cut side-up, on a cookie sheet and roast in a preheated 400-degree oven for 3 to 4 minutes, or until heated through. Remove from the oven and turn the broiler on with the rack 4-inches from the broiling element. Evenly sprinkle the cane sugar over each 1/2 plantain, then place under the broiler and broil until the sugar caramelizes. Transfer each plantain to the center of each of 4 warmed plates. Nestle a scoop of sorbet against each plantain and drizzle with the vanilla beet sauce over both. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59622,"Pork Lo Mein 8 ounces dried udon noodles 2 tablespoons sesame oil
3/4 pound boneless pork chops, thinly sliced
2 cups shredded cabbage
1 red bell pepper, seeded and sliced
8 ounces snow peas, trimmed
1 teaspoon garlic powder
1 tablespoon Asian cl paste, such as sambal oelek
6 scallions, sliced
1 cup low-sodium chicken stock
3 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
Sesame seeds, for sprinkling
Instructions: Bring a large pot of water to a boil. Add the noodles and cook for 2 minutes less than the label directs. Drain. Meanwhile, heat 1 tablespoon of the sesame oil in a wok or large nonstick skillet over a high heat. Add the pork and cook, stirring occasionally, until cooked through, 3 to 4 minutes. Remove the pork to a plate and set aside.
Add the remaining sesame oil to the wok. Add the cabbage, bell peppers, snow peas, garlic powder, cl paste and half of the scallions; cook, tossing every 20 seconds, until the vegetables are crisp-tender, 2 to 3 minutes total.
Meanwhile, whisk together the soy sauce, stock and cornstarch in a small bowl. Add to the wok and stir until the mixture boils and thickens.
Return the pork to the wok, add the noodles and toss with the vegetables and the sauce. Garnish with the sesame seeds and remaining scallions.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59623,"Pecan-Chocolate Chip Pie 3 1/4 cups all-purpose flour 2 tablespoons sugar 1 teaspoon salt 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces 1/4 cup cold solid vegetable shortening 5 to 8 tablespoons ice water For the pie: 1/2 recipe Basic Sweet Pie Crust 1 1/2 cups pecan pieces 1/2 cup semisweet chocolate chips 1 tablespoon flour, plus more for tossing chocolate chips 4 eggs, beaten 1/2 cup granulated sugar 1/2 cup (packed) light brown sugar 1/4 cup 100 percent pure cane syrup (recommended: Steen's) 3/4 cup light corn syrup 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1/2 stick (4 tablespoons) butter, melted Instructions: Basic Sweet Pie Crust: For the Basic Sweet Pie Crust: Sift the flour, sugar and salt into a large mixing bowl. Using your fingertips or a pastry cutter, work the butter and shortening into the flour until the mixture resembles small peas. Work the ice water into the mixture with your fingers just until the dough comes together; be careful not to overmix. Form the dough into 2 disks, and wrap each disk individually in plastic wrap. Refrigerate for at least 1 hour or overnight. Roll out and fit into pans and use for pies as desired. Makes 2 (9-inch) pie crusts For the pie: Roll 1 piece of the pastry out to a thickness of between 1/8 and 1/4-inch and fit into a deep-dish pie pan. Trim the overhang to about 1-inch, then fold pastry overhang inward along the top edge of the pie pan, press, and crimp the top edges decoratively (so that the crust is thicker along the top edge and stands up slightly above the top edge of the pie pan). Place in the refrigerator for at least 30 minutes and up to several hours. Preheat the oven to 400 degrees F. Line the pie crust with parchment paper and fill with pie weights. Place in the oven and bake until the top edges are lightly golden and the bottom of the crust is set and no longer looks doughy, usually about 20 minutes. Remove from the oven, remove paper and weights and set aside to cool. Reduce oven temperature to 375 degrees F. Spread the pecan pieces along the bottom of the par-baked crust. Toss the chocolate chips in a little flour just to coat, then spread them evenly among the pecan pieces. Combine the eggs, sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and remaining tablespoon of flour in a mixing bowl. Mix well. Pour the mixture over the pecans and chocolate chips. Bake until the filling sets and pastry is nicely browned, usually about 1 hour. Transfer to a cooling rack and allow pie to cool at least 30 minutes before serving. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59624,"Roasted cl Potato Salad *2 egg yolks 1 lime, juiced 1 lemon, juiced 10 ounces olive oil 1 pound boiled cubed red skinned potatoes 1/4 pound roasted, peeled and seeded chiles (serrano, pablano, jalapeno) 1 cup cilantro leaves Instructions: Place egg yolk, lemon and limes in mixing bowl and whisk. Slowly whisk in oil to make mayonnaise. Add potatoes and fold into mayonnaise. Julienne chiles and fold into the mixture along with the cilantro leaves and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 59625,"Cheesy Mushroom and Broccoli Casserole 3 tablespoons butter, plus extra for casserole dish 2 tablespoons all-purpose flour 1/2 pound shiitake or baby bella mushrooms, sliced 1/4 cup onions, chopped 2 cloves garlic, finely chopped 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1 1/2 cups heavy cream 1/2 cup chicken stock 1 (10-ounce) box frozen chopped broccoli, thawed and drained 2 cups shredded Cheddar-Monterey blend 3 cups cooked rice Salt and freshly ground black pepper Instructions: Preheat oven to 425 degrees F. Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59626,"Chicken and Pineapple Skewers 1 cup ketchup 1/4 cup low-sodium soy sauce 1/4 cup honey 1 tablespoon yellow mustard 1/4 cup packed light brown sugar 2 cloves garlic Juice of 1 lemon 8 skinless, boneless chicken thighs 1 fresh pineapple Extra-virgin olive oil, for brushing Kosher salt and freshly ground pepper Instructions: Combine the ketchup, soy sauce, honey, mustard, brown sugar, garlic and lemon juice in a saucepan over medium heat. Simmer until thickened, about 10 minutes. Let cool.
Cut each chicken thigh into 2 pieces. Peel and core the pineapple; cut into 1-inch chunks. Thread the pieces onto 4 to 6 skewers, alternating between pineapple and chicken. Brush the skewers with olive oil and season with salt and pepper. Remove the garlic cloves from the barbecue sauce and set aside about half of the sauce for serving. Brush the skewers with some of the remaining sauce.
Preheat a grill to medium high. Grill the skewers, turning and basting with the sauce regularly, until cooked through, 10 to 12 minutes. Serve with the reserved sauce. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 59627,"Sliced Sirloin Smothered in Onions, with Roquefort Potato Pie and Spinach Salad with Bacon Dressing 4 (12-ounce, 1 1/2-inch thick) sirloin New York strip steaks 2 tablespoons butter 2 large yellow onions, thinly sliced 2 tablespoons black peppercorns Worcestershire sauce, for brushing Coarse salt 4 to 6 cups mashed potatoes (use leftover mashed or prepared packaged instant) 8 ounces Roquefort, crumbled 2 scallions, greens and whites, chopped 4 slices center cut bacon, chopped 1/2 cup balsamic vinegar 1 (16 ounce) bag triple washed baby spinach leaves 6 large white mushroom caps, sliced 1/4 cup extra-virgin olive oil Instructions: Preheat grill pan to high heat. Remove meat from the refrigerator and unwrap. Let beef stand a few minutes, to take the chill off. Heat a medium skillet over moderate heat. Add butter and sliced onions to a hot pan and season with salt. Saute onions for 25 minutes, stirring occasionally, until onions are caramel in color, tender, and sweet. Meanwhile, place peppercorns in a heavy-duty food storage bag. Hit peppercorns with a small, heavy frying pan to crack them. Baste meat with a little Worcestershire sauce on each side using a pastry brush. Coat steaks on 1 side with cracked black peppercorns. Grill steaks 5 minutes on each side for medium rare. Meanwhile, heat leftover mashed potatoes on high in microwave oven for 5 minutes. If you are using instant potatoes, prepare to package directions and transfer warm potatoes to a mixing bowl. Stir cheese and scallions into the mashed potatoes. Heat a nonstick skillet over moderate heat. Coat the inside of pan with butter to aid in crusting. Spread cheesy potatoes in an even layer in the skillet and allow them to crust and brown on the bottom, 5 to 7 minutes. Cut the potato layer in half gently with a butter knife, careful not to scratch your nonstick surface. Fold one half over top of the opposite making a half moon shaped potato pie with a crusty outside and a cheesy, soft center. While steaks and potatoes cook, brown chopped bacon in the small frying pan you used to crack the peppercorns over high heat. Transfer browned bacon bits to a paper towel lined plate to drain. Wipe out skillet and return to heat. Add 1 /2 cup balsamic vinegar to the pan and bring to a bubble. Reduce heat to low and simmer 1 to 2 minutes, until vinegar is reduced by half and thick. Turn off heat. Pour spinach into salad bowl. Top with bacon and mushrooms. Whisk extra-virgin olive oil into warm vinegar and pour over salad. Toss salad and serve. Season the cooked steaks with a little salt and remove to a carving board. Let the steaks rest for 5 minutes for the juices to redistribute through the meat evenly. If you slice into a hot steak, the juices will run out and the first bite will be the only tasty one. Slice steaks thin against the grain of the meat. Smother steak slices in onions. Cut potato pie into 4 wedges and serve along side steaks with spinach salad. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 59628,"Butterflied Juniper-Brined Roasted Turkey with Chipotle-Maple Butter 2 cups kosher salt 1 1/2 cups packed dark brown sugar 2 tablespoons juniper berries 1 tablespoon whole black peppercorns 5 bay leaves Zest of 1 lemon One 14- to 16-pound turkey (not kosher or self-basting), butterflied 2 sticks (1 cup) unsalted butter, at room temperature 1/4 cup maple syrup 2 chipotle peppers in adobo, peppers only, reserving the sauce for another use 1 clove garlic Kosher salt Instructions: Combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 1 quart (4 cups) water in a small saucepan. 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 the turkey 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. Transfer to a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour. Put the butter, maple syrup, chipotles, garlic and a pinch of salt in the bowl of a food processor and pulse 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 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, GSM]" 59629,"Lemon Confit 5 organic lemons 2 shallots minced 1/2 cup salt Instructions: Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons. Keep refrigerated up to a week. ","[Chardonnay, Sauvignon Blanc, Vermentino, Vinho Verde]" 59630,"Grilled Chicken Lettuce Wraps 4 (8-ounce) boneless, skinless chicken breasts Extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup mango-peach jam (recommended: Stonewall Kitchens) 2 tablespoons soy sauce 1 teaspoon lime juice 1 teaspoon peeled, grated ginger 1/2 small jalapeno, seeded, ribs removed, and minced 12 ounces Boston or Bibb lettuce, leaves separated 3 green onions, thinly sliced on the bias Neely's Smoky Corn Salsa, recipe follows 4 ears corn, husked 2 teaspoons canola oil Kosher salt and freshly ground black pepper 2 plum tomatoes, seeded and diced 1 small red onion, diced 1/4 cup chopped fresh cilantro leaves 1/2 jalapeno pepper, seeded and diced 1 large garlic clove, peeled and very finely chopped, optional Juice of 1 lime Instructions: Preheat a grill to medium-high heat. Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side. While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together. Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze. Shred the chicken with a fork, or dice with a knife. Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa. Preheat a grill to medium heat. Rub the corn with canola oil, and season with salt and pepper. Grill or broil the corn ears for 7 minutes or until the ears are lightly browned. Remove corn from the grill and cool. With your knife, slice the corn kernels from the cob and add to a bowl. Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 59631,"Bagna Cauda 1/2 cup plus 2 tablespoons extra-virgin olive oil 4 to 5 cloves garlic, peeled and microplaned or minced 12 anchovies preserved in olive oil, drained and chopped 1/3 to 1/2 cup unsalted butter, cut into chunks A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini Instructions: Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this as a dipping sauce - which is meant to be pungent but not acrid. If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table. Dip in the crudites and eat. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 59632,"Tangy Quinoa Meatloaf Cooking spray 2 slices bacon, cut in half 1 medium carrot, cut into thirds 1 medium stalk celery, cut into thirds 1/2 medium onion 1 1/2 pounds meatloaf mix (equal parts ground beef, pork and veal or turkey) 1 cup cooked quinoa 1/2 cup golden raisins 2 tablespoons chopped dill pickle 2 teaspoon chopped fresh thyme 2 large eggs, lightly beaten 3 teaspoons Worcestershire sauce Kosher salt 1/4 cup ketchup 1 tablespoon pickle brine 2 teaspoons brown sugar Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray. Combine the bacon, carrot, celery and onion in a food processor and pulse until finely chopped. Transfer the mixture to a large bowl and add the meatloaf mix. Add the quinoa, raisins, pickle, thyme, eggs, 2 teaspoons of the Worcestershire and 1 teaspoon salt to the meatloaf base. Using your hands, mix together until well combined. Transfer the mixture to the prepared baking sheet. Form into a 9-by-5-inch loaf. Bake for 30 minutes. Stir together the ketchup, pickle brine, brown sugar and remaining 1 teaspoon Worcestershire in a small bowl for a glaze. Brush the glaze on the meatloaf and lightly sprinkle with oats. Bake the meatloaf until it is golden brown all over and an instant-read thermometer inserted into the center registers 160 degrees F, 20 to 25 minutes more. Let rest for 15 minutes before slicing and serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59633,"Quick Sauteed Broccoli Rabe Kosher salt and freshly ground black pepper 1 bunch broccoli rabe (about 1 pound), stems trimmed
2 tablespoons olive oil, plus more if needed
1/2 cup panko
1 tablespoon anchovy paste
Pinch red pepper flakes
Zest and juice of 1/2 lemon Instructions: Prepare a large bowl of ice water. Bring a pot of salted water to a boil and cook the broccoli rabe until slightly tender, 3 to 4 minutes. Transfer to the ice bath for 2 minutes to stop the cooking, then remove and dry off. Add the olive oil to a large saute pan and heat over medium heat until shimmering. Add the panko and toast until golden, about 1 minute. Remove from the pan. Add the anchovy paste and let it melt in. Add the broccoli rabe, plus more olive oil if dry, along with the red pepper flakes and some salt and pepper. Cook until tender, about 5 minutes. Remove from the heat and add the lemon zest and juice. Add the broccoli rabe to a serving bowl and top with the crispy panko. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 59634,"Grilled Double Lamb Chops with Pomegranate-Mint Pesto 3 tablespoons extra-virgin olive oil 1 small clove garlic, finely grated 1/2 lemon, zested and juiced 1/2 lemon, zested and juiced
Kosher salt and freshly ground black pepper 4 sprigs thyme 2 large double-rib lamb chops (about 12 ounces total) 2 tablespoons pomegranate seeds 1 tablespoon finely chopped toasted almond slices 1 tablespoon finely chopped fresh mint 1/4 teaspoon honey Instructions: Combine 1 tablespoon olive oil, garlic, half the lemon zest and juice, 1/4 teaspoon salt and a few grinds of pepper in a quart-size resealable plastic bag. Crush the thyme sprigs in your hands and toss them in as well. Add the lamb chops and seal the bag. Squeeze the bag and move it around to coat the chops evenly with the marinade. Let sit at room temperature for 30 minutes. Preheat a grill for indirect and direct cooking over medium-high heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Stir together the pomegranate seeds, almonds, mint, honey, the remaining 2 tablespoons olive oil and remaining lemon zest and juice, a pinch of salt and a grind of black pepper in a small bowl. Reserve. Remove the lamb chops from the bag and pat dry. Season all over with salt and pepper. Place the lamb chops medallion-side down on the hot side of the grill and cook to develop dark grill marks, about 4 minutes. Flip the lamb chops and cook for another 4 minutes. Turn the chops fat-cap side down to start rendering the fat, 1 minute. Flip the chops bone-side down and move them to the indirect side of the grill. Cover and cook until an instant-read thermometer inserted in the middle of the chops reads 125 degrees F for medium-rare, 6 to 8 minutes. Remove the chops and let rest 5 minutes before serving. Spoon some pomegranate-mint pesto over each chop. ","[Syrah, Malbec, Tempranillo, Garnacha]" 59635,"Chocolate-Hazelnut Icebox Cake 1 3/4 cups cold heavy cream 1 1/2 cups mascarpone cheese 1/3 cup confectioners' sugar 1 teaspoon vanilla extract 2/3 cup chocolate-hazelnut spread (such as Nutella) 20 whole chocolate graham crackers Instructions: Beat 1 cup heavy cream, 3/4 cup mascarpone, the confectioners' sugar and vanilla in a bowl with a mixer on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes. Combine the remaining 3/4 cup each heavy cream and mascarpone with the chocolate-hazelnut spread in a separate bowl. Beat with the mixer on low speed until combined, then increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes. Line the bottom of an 8-inch springform pan with 4 graham crackers in a single layer, breaking them into pieces to fit and fill any big gaps. Spread half of the vanilla whipped cream over the graham crackers, then top with another layer of graham crackers. Spread half of the chocolate-hazelnut whipped cream on top. Repeat with another layer of graham crackers, the remaining vanilla whipped cream, then more graham crackers and the remaining chocolate-hazelnut whipped cream. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight. Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring; smooth the sides of the cake using an offset spatula. Put the remaining 4 graham crackers in a large resealable bag; crush into fine crumbs using the bottom of a skillet. Press the crumbs around the side of the cake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 59636,"Air Fryer Pork Wontons 8 ounces ground pork 1 sliced scallion 1 tablespoon rice vinegar 2 tablespoons soy sauce 2 teaspoons sesame oil, plus more for brushing 2 teaspoons cornstarch 1 1/2 teaspoons grated garlic 1 1/2 teaspoons ginger 1/2 teaspoon sugar 24 to 26 square wonton wrappers 2 tablespoons soy sauce 1 tablespoon black vinegar 1/2 teaspoon sesame oil 1/2 teaspoon sesame seeds 1 scallion, sliced Instructions: Make the wontons: Preheat an air fryer to 325? F. Mix the pork, scallion, rice wine vinegar, soy sauce, sesame oil, cornstarch, garlic, ginger and sugar in a medium bowl until well combined. Spread out the wonton wrappers on a work surface. Scoop 1 teaspoonful of the pork mixture into the center of each wrapper. Moisten the edges; fold in half to make a triangle. Fold in the two lower points to look like an open envelope; seal with a dab of water. Brush both sides with sesame oil. Add the wontons to the air fryer basket. Cook, flipping halfway through, until golden, 10 minutes. Make the dipping sauce: Whisk the soy sauce, black vinegar, sesame oil, sesame seeds and scallion in a small bowl. Serve with the wontons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59637,"Red, White and Blue Potato Salad One 28-ounce mixed bag baby red skinned, Yukon and purple potatoes, halved or quartered 3 tablespoons white wine vinegar Kosher salt 1 teaspoon Dijon mustard Freshly ground black pepper 1/4 teaspoon sugar 1/4 cup extra-virgin olive oil One 14-ounce can hearts of palm, sliced lengthwise into thin strips 1/2 cup sliced, drained, jarred piquillo peppers 2 scallions, sliced Instructions: Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dressing. Sprinkle with the scallion and salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 59638,"Santa's Hat Peppermint Scones with White Chocolate Ganache 3 cups all-purpose flour, plus more for dusting 3 tablespoons crushed candy canes
3 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt 1/2 teaspoons baking soda
1 1/2 sticks (12 tablespoons) unsalted butter
1 cup buttermilk
1/2 cup heavy cream 2 tablespoons corn syrup
8 ounces white chocolate candy melts
2 to 3 drops peppermint oil
Sprinkles, sanding sugar or edible glitter, optional
Round peppermint candies, optional
Instructions: For the scone: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a bowl, combine the flour, crushed candy canes, sugar, baking power, salt and baking soda. Using 2 knives or a pastry blender, cut in the butter until the butter is in small pieces but still visible. Stir in the buttermilk. Knead lightly just until the dough holds together. Divide the dough into 2 pieces. Form each piece into a disc about 8 inches wide and 5/8 inch thick. Cut each disc into 6 wedges and place on the prepared pan. Bake until light golden, 20 to 25 minutes. Remove to a cooling rack and let cool completely. For the ganache: In a pot, bring the cream and corn syrup to a simmer, then remove from the heat. Add the white chocolate melts and peppermint oil and stir until completely melted. Transfer to a bowl if necessary for ease of dipping. Dip the scones in the ganache as desired, returning them to the parchment to collect any ganache that drips off. If decorating with sprinkles, sugar or candy, add them quickly before the ganache sets, decorating one at a time as each scone is dipped in the ganache. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59639,"Stuffed Artichokes 2 lemons 6 medium artichokes 5 cloves garlic, smashed 1/2 bunch fresh mint, picked and finely chopped 1/2 bunch fresh Italian parsley, picked and finely chopped 1 cup grated pecorino cheese 1 cup bread crumbs 1/2 teaspoon crushed red pepper 2 cups white wine Extra-virgin olive oil Salt Instructions: Squeeze the lemons into a large bowl filled with water. Place the lemon halves in the water. Cut off the pointy tops of the artichoke. Remove some of the tough outer leaves. Remove the stem of the artichoke and peel off the tough green outer layer and reserve in the lemon water. Gently spread the leaves of the artichoke. Using a melon baller, scoop out the hairy choke in the center of the artichoke. When the arties are clean reserve them in the lemon water. In a small bowl combine the garlic, herbs, pecorino, bread crumbs, and crushed red pepper. Finely chop the reserved artichoke stems and add them to the bowl. Slowly drizzle in olive oil until the mixture forms a paste. Season with salt. Stuff the artichokes with the paste. Place the artichokes, flat side down, in a saucepan large enough to accommodate them. Add the wine to the saucepan and enough lemon water to come 3/4 way up the sides of the artichokes. Add the lemon halves to pan also. Drizzle generously with olive oil and season with salt. Bring to a boil and reduce to a simmer. Simmer for 15 to 20 minutes, or until the base of the artichokes are tender when poked with a fork. Serve hot or cold drizzled with olive oil. May - Why We Love: Artichokes ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 59640,"Taco Twice-Baked Potatoes 4 large baking potatoes, scrubbed well and dried 8 ounces ground beef
1/2 cup canned black beans, rinsed
2 tablespoons taco seasoning
1 cup shredded Mexican blend cheese
1 cup sour cream
1/2 cup prepared salsa
1/4 cup finely diced red onions 1 jalapeno, thinly sliced
Chopped fresh cilantro, for garnish
Instructions: Preheat the oven to 400 degrees F. Wrap the potatoes in foil and bake until cooked through, 1 hour to 1 hour 15 minutes. In the meantime, in a large skillet over medium-high heat, brown the meat, about 5 minutes. Drain the liquid from the skillet. Add the black beans, taco seasoning and 1/2 cup water, bring to a simmer and simmer until the sauce is slightly thickened, about 10 minutes. Remove the potatoes from the oven and unwrap carefully. Cut a slit lengthwise down the center and spoon out a bit of the potato from the interior of each. Divide the beef and bean mixture among the potatoes, then top each with 1/4 cup of the shredded cheese. Transfer to a baking sheet and bake until the cheese is melted and bubbling, another 15 minutes. Put the potatoes on a platter and top each with some sour cream, salsa, red onions and jalapenos, and garnish with chopped cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 59641,"Heinz 57 Vinaigrette 1/2 cup Olive oil 1/2 cup Heinz 57? 1/2 cup Heinz? Gourmet Red Wine Vinegar 4 tsp. Lea & Perrins? Roasted Garlic Worcestershire Sauce * 3 Tbsp. Sugar 2 tsp. Chopped fresh chives Instructions: In a medium bowl, whisk together oil, Heinz 57®, Vinegar, Worcestershire Sauce and sugar. Season with salt and pepper to taste if desired. Stir in chives. Cover and allow to rest at room temperature for 30 to 60 minutes before serving. Serve with your favorite salad greens. TIP: If preferred, place all ingredients in leak-proof jar or container, and shake vigorously until well mixed.

• TIP: If desired, substitute Lea & Perrins® Roasted Garlic Worcestershire Sauce with Lea & Perrins® Worcestershire Sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59642,"Vegetable Curry 1 (1-pound) bag mixed frozen vegetables 2/3 cup plain yogurt 1 teaspoon cornstarch 2 tablespoons vegetable oil 1 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1/2 teaspoon mustard seeds 1 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon freshly ground coriander 1/8 teaspoon freshly ground cinnamon 2 medium cloves garlic, crushed 3 dried red chiles, stems and seeds removed if less heat is desired 1/4 teaspoon sugar 1/2 teaspoon kosher salt Black pepper, optional Instructions: Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed. Set aside. In medium mixing bowl, whisk together yogurt and cornstarch. Set aside. Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 59643,"Coconut Curry Thai Chicken 1 (13.5-ounce) can light coconut milk 1 tablespoon Thai curry paste 2 tablespoons curry powder 2 teaspoons minced fresh ginger 3 cloves garlic, minced Dash cayenne pepper Kosher salt and freshly ground black pepper 8 ounces high-fiber whole-wheat linguine, (recommended: DeCecco) Olive oil cooking spray 1 Vidalia or other sweet onion, chopped 1 pound boneless skinless chicken breast, fat removed, cut into small pieces Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
  2 tablespoons curry powder 2 tablespoons peanut butter 1 cup thinly sliced roasted red peppers 1 cup thinly sliced water chestnuts 1 cup scallions, white and green parts, thinly sliced Chopped fresh mint and cilantro leaves, for garnish Lime wedges, for serving Instructions: For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
  For the chicken: Cook the whole-wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
  Coat a large nonstick skillet with cooking spray and add onion. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
  Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
  Pour the coconut milk sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired. SUZY'S SERVING OPTIONS: (Serves 4 or more \u2013 can be doubled easily)
  Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
  Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
  Individual Plates: Each serving is 2 ounces dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
  ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59644,"Tempeh cl 2 tablespoons peanut oil 1 onion, minced 1 red pepper, small dice 2 tablespoons minced garlic 2 minced jalapenos 1 quart whole peeled smoked tomatoes 1 bottle dark beer 2 cups cooked black-eyed peas 2 pounds crumbled tempeh Instructions: Heat the oil in a 4 quart Dutch oven over medium heat. Add the onions and sweat for 2 minutes. Add peppers, garlic and jalapenos and sweat for 4 minutes. Add remaining ingredients, simmer for 1 hour and serve. ","[Chardonnay, Zinfandel, Cabernet Sauvignon, Malbec]" 59645,"Mango-Glazed Shrimp with Riced Cauliflower Two 10-ounce packages frozen riced cauliflower 2 tablespoons coconut oil 5 scallions, thinly sliced, white and green parts separated 1 serrano cl, thinly sliced 1 teaspoon cumin seeds Kosher salt 1 pound large shrimp, peeled and deveined 3 cloves garlic, thinly sliced 1/2 cup mango chutney 1/2 cup unsalted roasted cashews, chopped 1/2 cup fresh cilantro leaves and tender stems, chopped 2 teaspoons finely grated lime zest, plus wedges for serving Instructions: Heat the riced cauliflower according to the package directions; set aside.
  Heat 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high heat. Add the scallion whites and serrano and cook, stirring occasionally, until tender, about 5 minutes. Add the cumin seeds and cook until lightly toasted, 1 minute. Add the cauliflower and 1/2 teaspoon salt and cook, tossing occasionally, until evenly combined and hot throughout, 2 to 3 minutes. Set aside in a large bowl. Wipe out the skillet, set over high heat and add the remaining 1 tablespoon coconut oil. Add the shrimp and cook, flipping once, until lightly browned, 3 to 5 minutes; remove to a plate. Reduce the heat to medium, add the garlic and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the mango chutney and 1/2 cup water and cook, stirring occasionally, until the sauce is thick and syrupy, about 5 minutes. Remove from the heat, return the shrimp to the skillet and toss to coat. Add the scallion greens, cashews, cilantro and lime zest to the cauliflower mixture and toss well. Divide the cauliflower mixture and shrimp among plates. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 59646,"Party Poussins with Festive Couscous 6 poussins 4 tablespoons chili oil or regular olive oil 1 tablespoon salt Pinch sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon paprika 1 lemon 1 small garlic bulb 1 pound 2 ounces (500 grams) couscous 2 3/4 ounces (75 grams) golden sultanas 1/4 teaspoon ground cinnamon 1/2 teaspoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 2 teaspoons salt 1 pint 9 fluid ounces (800 ml) freshly boiled water Salt Freshly ground black pepper 1 pomegranate Small handful fresh cilantro leaves (coriander), chopped Instructions: For the poussins, preheat the oven to 400 degrees F (200 degrees C). Place the poussins in a roasting tin. Pour the oil slowly over the top of the top of the poussins. Rub the oil into the poussins so that they are well coated. Place the salt, sugar, cinnamon and paprika in a small clean bowl and mix well. Sprinkle the spice mixture over the poussins. Slice the lemon into quarters and then slice each quarter into 4 so you have 16 small pieces. Place the pieces around and in between the poussins. Separate the garlic bulb into cloves and place the pieces around and in between the poussins. Transfer the poussins to the oven and cook for 1 hour to 1 hour 15 minutes, or until completely cooked through. Remove the poussins from the oven and then let them rest for 10 minutes in their tin. Place the couscous, sultanas, spices and salt into a microwave-proof bowl and mix well. Add the freshly boiled water to the bowl and then cover the bowl with cling film. Leave the mixture to sit for 10 to 15 minutes, or until the water has been absorbed by the couscous. Remove the cling film from the bowl and stir the couscous with a fork to separate the grains. Carefully pour some of the juices that have collected in the roasting tin of poussins into the bowl. Stir the mixture again and season, to taste, with salt and freshly ground black pepper. Transfer the couscous to a serving dish. Slice the pomegranate in half and extract a good quarter of the seeds. Place them onto the couscous. Sprinkle the chopped cilantro (coriander) over the top. To serve, place the poussins onto clean plates and place the couscous alongside. Use the oven-charred lemon pieces and garlic cloves from the roasting tin to garnish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 59647,"Venison Loin on Schupf Noodles with Lingonberry Cognac Sauce, Caramelized Chestnuts and Asparagus 2 pounds venison loin, cleaned and cut into four 8-ounce steaks Salt Pepper Olive oil Lingonberry Cognac Sauce, recipe follows 20 Schupf Noodles, recipe follows Caramelized Chestnuts, recipe follows 1 pound fresh green asparagus, cooked al dente 1 pound fresh chestnuts 1 pound sugar 6 ounces Merlot wine 1 tablespoon butter 2 shallots, chopped 2 ounces orange juice 2 cups Merlot wine 8 ounces lingonberries 2 ounces cognac 2 cups veal-glace 1/3 teaspoon Dijon mustard 2 pounds baking potatoes, like russets Salt White ground pepper Nutmeg 1 egg 5 ounces flour Instructions: Venison Loin: Preheat oven to 350 degrees F. Season the steaks with salt and pepper. Sear steaks quickly in a hot pan with olive oil on both sides and finish in oven to desired doneness. Slice meat and fan it out. Serve with Lingonberry Cognac sauce, crispy potato noodles (Schupf Noodles), Caramelized Chestnuts and green asparagus. To peel chestnuts, cut an \x\ with a paring knife in the flat side of the nut. They can be either boiled or roasted just until the skin begins to pull away. Work in small batches, keeping the chestnuts warm, and pull and cut away the tough outer skin. Clean chestnuts the thin brown skin from the chestnuts. Melt sugar until it is caramel color and add red wine until smooth and caramel sugar is melted. Add cleaned chestnuts, toss, and set pot aside. Sweat shallots in butter. Add orange juice and red wine. Reduce down to 1/2. Add lingonberries, cognac, and veal-glace. Bring to boil. Reduce heat to simmer. Add mustard and simmer for 10 more minutes. Then strain through china cap. Bake potatoes until very soft. Let cool. Peel and shred potatoes through a very fine shredder into a large mixing bowl. Add spices, egg, and flour. Mix all ingredients quickly to form a dough. Now roll the dough into rounds, about 1/4-inch thick and 4-inch long. Place noodles on flour dusted plate and put in freezer. Noodles can be prepared a few days before the dinner. To finish noodles, fry in canola oil until golden brown and crispy. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]

" 59648,"Turkey Chilaquiles 2 tablespoons vegetable oil 1 1/2 cups red onion, chopped 1 (4-ounce) can diced green chiles (recommended: Ortega) 1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro'tel) 3 cups leftover cooked turkey, shredded 1 (16-ounce) jar chunky salsa (recommended: Pace) Salt and freshly ground black pepper 5 cups tortilla chips, crushed 1 1/2 cups shredded Mexican 4-cheese blend 1/4 cup cilantro leaves, chopped 1/4 cup sour cream Instructions: Preheat oven to 400 degrees F. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions and saute until soft. Add green chiles, diced tomatoes, leftover turkey and salsa. Adjust seasoning with salt and pepper, to taste. Top with tortilla chips and then cheese. Place skillet in oven and bake for about 20 minutes. Remove from oven. Garnish with cilantro and serve immediately with side of sour cream. ","[Zinfandel, Tempranillo, Garnacha, Vermentino]" 59649,"World's Easiest Chocolate Mousse in a Cookie Bowl 1 cup semisweet chocolate chips 1 1/2 cups heavy cream
Berries, such as blueberries, raspberries and small strawberries, for garnish, optional Shaved bittersweet chocolate, for garnish, optional
Nonstick cooking spray, for the muffin tin One 16.5-ounce package refrigerated cookie dough, such as Nestle Tollhouse Chocolate Chip Cookie Dough
Instructions: For the mousse: Use the double boiler method to melt the chocolate. Fill a pot with approximately 2 inches of water and bring to a simmer over medium-low heat. Place the chocolate in a heatproof bowl on top of the pot, making sure the bowl does not touch the water in the pot. Heat, stirring with a spatula, until the chocolate is melted, smooth and shiny. Allow to cool for 5 minutes. Meanwhile, pour the cream into a bowl and whip with a handheld mixer until soft peaks form. Carefully fold the chocolate into the cream until fully incorporated. Add the mousse to a pastry bag or resealable plastic bag. Refrigerate for 30 minutes to set. For the cookie bowls: Preheat the oven to 350 degrees F. Spray nonstick cooking spray into the cups of a 12-cup standard muffin tin. Press about 2 1/2 tablespoons of cookie dough into each cup of the muffin tin, pressing the dough in the bottom and up the sides. Bake until the edges are golden brown but the centers are still soft, 14 to 16 minutes. If the centers of the cookie cups don't fall a bit when you remove the tin from the oven, use the bottom of a measuring cup or a small bowl to press the centers down. Cool in the tin for 5 minutes. When ready to enjoy, pipe the mousse into each cookie bowl and top with berries and shaved chocolate if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59650,"Coconut-Red Currant Cake Roll 1/4 cup coconut oil, melted and cooled, plus more for the pan 1 cup cake flour, plus more for the pan 1/4 teaspoon baking powder 1/4 teaspoon salt 6 large eggs 1 cup granulated sugar 1 teaspoon coconut extract Confectioners' sugar, for dusting 1/2 cup sweetened shredded coconut 2 large egg whites 1/2 cup granulated sugar 2 teaspoons fresh lemon juice Pinch of salt 1 teaspoon pure vanilla extract 1/4 teaspoon coconut extract 3/4 cup red currant jelly Instructions: Make the cake: Preheat the oven to 350 degrees F. Brush an 11-by-17-inch rimmed baking sheet or jelly roll pan with coconut oil; line the bottom with parchment paper. Brush the parchment with more oil and dust with flour, tapping out the excess. Sift the flour, baking powder and salt into a large bowl; set aside. Place the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes, then drain. Crack the eggs into a separate large bowl and add the granulated sugar. Beat with a mixer on medium-low speed, 30 seconds, then increase the speed to medium high and beat until thick, pale and fluffy, 8 to 10 minutes. (Don't underbeat; the beaten eggs are essential to help the cake rise.) Pour the egg mixture over the flour mixture and gently fold together with a rubber spatula until combined. Add the melted coconut oil and coconut extract and stir to just combine. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, about 18 minutes. Let cool 5 minutes. Generously sift confectioners' sugar over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely. Meanwhile, make the frosting: Spread the coconut on a baking sheet and bake at 350 degrees F, stirring once, until lightly browned and toasted, 5 to 7 minutes. Let cool. Whisk the egg whites, granulated sugar, lemon juice and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Remove the bowl from the heat and beat the egg white mixture with a mixer on medium-high speed until thick, glossy and cooled, about 6 minutes. Beat in the vanilla and coconut extracts. Gently unroll the cake. Spread the jelly over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife. Transfer to a platter and spread the frosting on the top and sides of the cake. Sprinkle with the toasted coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59651,"Kickin' Skillet Chili 3/4 pound ground beef 1 onion, chopped 1 package of pre-mixed chili seasonings Pickled jalapenos, to taste 3 cans stewed tomatoes, Mexican flavor if possible 1 can red kidney beans, drained and rinsed Toppings: Sour cream, grated cheddar cheese, red onion Instructions: Heat electric skillet on medium high setting. Break apart ground beef and add to skillet. Cook for 3 minutes and stir in chopped onion. Cook until the beef is no longer pink. Stir in the chili seasonings and jalapenos and mix well. Add tomatoes and stir to combine. Simmer for 30 minutes on medium heat. Stir in red kidney beans and allow to simmer for 10 minutes. Serve hot with sour cream, grated cheddar cheese, and red onion. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 59652,"Maple Bacon, Scallop, and Apple Stacks 4 strips bacon 2 teaspoons unsalted butter 8 dry-packed sea scallops, tough muscles removed 1/4 teaspoon kosher salt 1/8 teaspoon cayenne pepper 3/4 cup Crown Royal? Maple Finished Whiskey 1 1/2 teaspoons packed dark brown sugar 1 small tart apple, such as Granny Smith, halved, cored, and cut into 12 thin slices 1/4 small red onion, very thinly sliced Instructions:

1. In a large skillet, cook the bacon over medium heat, turning occasionally, until browned and crisp, about 8 minutes. Drain on paper towels.
2. While the bacon cooks, pat the scallops dry and sprinkle with the salt and cayenne. To the bacon fat in the pan, add the butter and turn the heat to high. When the butter foam subsides, add the scallops in a single layer. Cook, turning once, until nicely browned and just opaque throughout, about 2 minutes. Transfer to a plate.
3. Drain any remaining fat from the skillet. Add the Crown Royal® Maple Finished Whiskey and boil, stirring and scraping the browned bits from the pan, until reduced to 3 tablespoons, about 5 minutes. Stir in the sugar until the mixture becomes syrupy and thick, about 1 minute, then turn the heat to low. Break each strip of bacon in half and add to the syrup. Cook, turning, until well coated and caramelized.
4. On each apple slice, stack a scallop and a piece of bacon. Garnish with red onion slices and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 59653,"Octopus in Tomato Sauce 4 tablespoons/60 ml extra-virgin olive oil 3 cloves garlic, crushed 1 teaspoon/15 ml red cl peppers, crushed 5 anchovy fillets, chopped 1 (28-ounces/796 ml) jar tomato puree 2 pounds/1 kg octopus Salt and freshly ground black pepper Large bunch fresh flat-leaf parsley, leaves picked and chopped Instructions: In a pan, heat up the extra-virgin olive oil. Add the garlic, cl peppers, and anchovies and let cook together. Add the tomato puree, octopus, salt, and black pepper and stir. Let the octopus cook for approximately 1 hour, or until tender. Stir in the parsley and serve. ","[Rioja, Barolo, Syrah/Shiraz, Tempranillo]" 59654,"Father's Day BBQ Pork Pie 3 cups all-purpose flour, plus more for dusting 1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1-inch cubes 1/4 cup very cold or frozen vegetable shortening, cut into 1-inch cubes
6 to 8 tablespoons ice cold water
1 large egg, beaten 2 tablespoons ground cumin 1 tablespoon chili powder 1 tablespoon dried mustard 1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
3 pounds baby back ribs
1 tablespoon olive oil 3/4 cup finely chopped onions 3/4 teaspoon chipotle powder
1/2 cup ketchup 1/2 cup molasses
1/4 cup dark brown sugar
1/4 cup Dijon mustard
3 tablespoons Worcestershire sauce
1 baking potato, peeled and shredded (to equal 1 cup) 3/4 cup grated Tex-Mex or sharp Cheddar cheese
Instructions: For the pie pastry: Pulse the flour and salt in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter and shortening over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces. Sprinkle 6 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add more water, 1 tablespoon at a time, pulsing 1 to 2 times between additions. Turn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Divide the dough into 2 balls, wrap each tightly in plastic wrap and chill for 1 hour.
For the dry rub and ribs: Preheat the oven to 400 degrees F.
Stir the cumin, chili powder, mustard, garlic powder, salt and pepper in a small bowl until combined. Set aside.
Rinse and pat dry the ribs. Rub both sides of the ribs with the dry rub. Place each rack of ribs, fat-side up, on a sheet of aluminum foil and seal shut. Place the packets on a sheet pan and bake for 90 minutes. While the ribs are baking, make the sauce.
For the rib sauce: Put the olive oil in a small saucepan and set over medium heat. When it begins to shimmer, add the onions and saute until soft and translucent, about 5 minutes. Add the chipotle powder to the onions and stir until warmed and combined. Add the ketchup, molasses, brown sugar, Dijon mustard and Worcestershire sauce to the pan. Stir to thoroughly combine. Bring to a simmer, reduce the heat to low and simmer for 10 minutes, or until the sauce is nicely thickened. Allow the sauce to cool slightly before using.
For the rib filling: When the ribs are done, make a slit in the top of each foil packet to allow steam to escape. Carefully open the packets (they will be hot!) and transfer the ribs to a wooden board. Using 2 forks, separate the meat from the bones and gently pull the meat apart. Place the shredded pork into a large bowl (discard the bones). You should have approximately 5 cups of shredded pork. Add the rib sauce, shredded potato and cheese to the bowl. Mix gently until the ingredients are combined.
To create the floorboard design for the pie top: Line a large work surface with parchment paper. Lightly flour the work surface and a rolling pin. Roll out one batch of chilled dough to a 12-inch circle. Turn a 9-inch pie plate upside down and, using a sharp knife, cut a circle of dough to match the circumference of your dish. Re-wrap any leftover pastry scraps and return to the refrigerator.
Use a ruler to mark horizontal lines 1 inch apart on the dough circle. Lay a lollipop stick down at these marks to make horizontal impressions in the dough. Next, mark vertical lines in a staggered brick style across the pastry. Bend the lollipop stick at the 1-inch mark and use the 1-inch piece to make impressions at these points. Use the end of the lollipop stick to make circular indentations at the top and bottom of both ends of each plank to form nail marks. Use a sharp knife or molding tool to create wavy freeform lines across the pie. Transfer the finished pie top on the parchment paper to the refrigerator to firm up for at least 15 minutes.
To assemble the pie: Lightly flour your work surface and rolling pin. Roll out the second batch of dough to a 12-inch circle. Gently roll the dough up around your rolling pin and transfer it to the pie plate. Unroll the pastry over the pie plate and fit gently into the pan.
Transfer the rib filling to the lined pie plate. Gently flatten the top of the filling so it even with the top of the pie plate. Position a rack in the lower third of the oven. Preheat the oven to 425 degrees F.
Remove the patterned pie top from the refrigerator. Using a brush, dampen the edges of the pastry-lined pie plate. Gently slide a lifter or palette knife between the pie top and the parchment paper to separate. Tilt the parchment paper to slide the pie top into place on top of the pie. Press gently on all edges to seal.
To create the pie decorations: Print out the Father's Day Pie Stencil (link below) and cut out the letters with scissors (or use D and A letter cutters). Roll out the leftover pastry scraps. Use the letter stencils or cutters and a sharp knife to cut out 2 Ds and one A.
Cut out 1 star using a 3-inch star cutter. Place the A on the star. Cut out 5 stars with a 1-inch star cutter and place on the points of the big star. Form the word DAD across the center of the pie. Use 1- and 2-inch star cutters to cut out additional 1- and 2-inch stars and place decoratively above and below the letters.
Use the leftover dough to create a rope border. Dampen the edges of the pie top and adhere the rope to the pie top. Brush the entire pie with egg wash. Bake for 12 minutes. Reduce the temperature to 350 degrees F and bake for another 45 minutes until the pie crust is golden.
","[Syrah, Tempranillo, Barbera, Grenache]" 59655,"Brown Sugar Oatmeal Cookie Recipe : Food Network 2 cups packed dark brown sugar 1 cup (2 sticks) salted butter, softened
2 teaspoons vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
3 cups old-fashioned oats
Instructions: Preheat the oven to 350 degrees F. In the bowl of an electric mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs one at a time, scraping the bowl after each one. Mix together the flour, salt and baking soda in a medium bowl. Add it into the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats until just combined. Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer! Let the cookies cool slightly on the baking sheets, then transfer onto a plate for serving. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 59656,"Nigella's Hungarian Sandwich 2 slices black bread 1 to 2 tablespoons cream cheese 1 to 2 tablespoons best quality black cherry jam Instructions: Smear a slice of black bread with the cream cheese, and top with the black cherry jam. Top with the second slice of bread and serve. ","[Burgundy, Merlot, Pinot Noir]" 59657,"Peanut Butter Thumbprints 1 1/4 cups firmly packed brown sugar 3/4 tsp. salt Granulated sugar 3/4 cup Jif? Creamy Peanut Butter 1/2 cup Crisco? All-Vegetable Shortening or 1/2 stick Crisco? Baking Sticks All-Vegetable Shortening 3 tsps. milk 1 tbsp. vanilla extract 1 large egg 1 3/4 cups Pillsbury BEST? All Purpose Flour 3/4 tsp. baking soda 1/4 cup Smucker's? Orchard's Finest? Pacific Mountain Strawberry Preserves, stirred Instructions: HEAT oven to 375 degrees F. COMBINE brown sugar, peanut butter, shortening, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Beat in egg just until blended. COMBINE flour, baking soda and salt in medium bowl. Beat into peanut butter mixture at low speed just until blended. SHAPE dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. BAKE 6 minutes. Immediately press centers of cookies with back of measuring teaspoon. Bake 3 minutes longer or until cookies are set and just beginning to brown. Cool 2 minutes on baking sheet. SPOON preserves into center of each cookie. Place on cooling rack to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59658,"The Ultimate Barbecued Chicken 2 quarts water 2 tablespoons kosher salt 1/4 cup brown sugar 2 garlic cloves, smashed with the side of a large knife 4 sprigs fresh thyme 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each 1 slice bacon 1 bunch fresh thyme Extra-virgin olive oil 1/2 onion, chopped 2 garlic cloves, chopped 2 cups ketchup 1/4 cup brown sugar 1/4 cup molasses 2 tablespoons red or white wine vinegar 1 tablespoon dry mustard 1 teaspoon ground cumin 1 teaspoon paprika or smoked paprika if available Freshly ground black pepper Instructions: For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken. Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs. Preheat oven 375 degrees F. Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 59659,"Ultimate Chili \Cheese\ Nachos 2 tablespoons olive oil 2 medium onions, finely chopped 1 red bell pepper, deseeded and finely chopped 1 1/2 cups canned kidney beans, drained and rinsed\u202f(from a 15.5-ounce can) 1 cup plant-based ground meat alternative or plant protein burger, cooked and pulled apart with a fork 7 ounces green string beans, trimmed and chopped small 2 cloves garlic, finely chopped 1 tablespoon tamari sauce (gluten-free) or soy sauce 1 tablespoon tomato puree 1 tablespoon vegan Worcestershire sauce (standard has anchovies in it) 1 teaspoon chipotle cl paste (1/2 teaspoon if for kids) One 14.5-ounce can chopped tomatoes\u202f Flaky sea salt and freshly ground black pepper 1 tablespoon finely chopped fresh cilantro or parsley, or 1 teaspoon dried cilantro\u202f 1/4 cup olive oil 1/4 cup all-purpose flour (or gluten-free all-purpose flour) 2 cups unsweetened plant-based milk (I use oat), or almond or soy for gluten-free 1/4 cup nutritional yeast flakes 2 teaspoons chipotle paste 1 teaspoon low-sodium vegetable bouillon powder 1 teaspoon ground turmeric One 13-ounce bag lightly salted corn tortilla chips 6 ounces sliced pickled jalapenos, drained (half a 12-ounce jar) Handful of chopped fresh cilantro Instructions: Preheat oven to 350 degrees F (180 degrees C). For the meatless chili: Heat the oil in a medium-large saucepan. Stir in the onions and red bell pepper and fry at a gentle sizzle until just starting to brown, about 5 minutes. Stir in the kidney beans, plant-based meat, green beans and garlic. Turn up the heat to hear that sizzle and cook, about 1 minute. Stir in the tamari, tomato puree, Worcestershire sauce, chili paste, chopped tomatoes and 1/3 cup water. Bring to a gentle simmer, then cook, checking and stirring occasionally, 15 to 20 minutes. The sauce should be rich, tangy and thickened. Season with salt and pepper to taste. Finally, stir in the cilantro. For the nacho \cheese\ sauce: Heat the oil in a medium pan, stir in the flour and cook, about 1 minute. Gradually stir in the milk using a wooden spoon or whisk to avoid any lumps. Bring to a gently bubbling simmer and cook until the sauce thickens to a creamy consistency and coats the back of a wooden spoon, 4 to 5 minutes. Add the nutritional yeast, chipotle paste, bouillon and turmeric, stirring constantly to marry all the flavors, about 2 minutes. Remove from the heat. For the assembly: Spread the nacho chips on a baking sheet and bake to warm them through, about 3 minutes. Spread the chips out onto a platter or in individual bowls. Spoon the nacho sauce onto the warm tortilla chips, add the chili in the middle and top with the jalapenos and cilantro.
","[Sangiovese, Pinot Noir, Tempranillo, Grenache]" 59660,"Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard 2 pounds freshly ground chuck Salt and freshly ground black pepper 8 slices white Cheddar, sliced 1/4-inch thick 8 slices yellow Cheddar, sliced 1/4-inch thick 8 hamburger buns Horseradish Mustard, recipe follows 8 leaves Romaine Lettuce Grilled Vidalia Onions, recipe follows Dill pickles, sliced Ketchup 1/2 cup Dijon mustard 2 tablespoons prepared horseradish, drained 2 Vidalia onions, sliced crosswise, 1/4-inch thick slices 2 tablespoons olive oil Salt and freshly ground black pepper Instructions: Preheat grill or a cast iron skillet to high. Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup. Whisk mustard and horseradish together in a small bowl. Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 59661,"Spinach, Bell Pepper, Refried Bean and Cheddar Quesadillas 1 tablespoon plus 2 teaspoons vegetable oil 1 large shallot, sliced (about 3/4 cup) One 10-ounce package baby spinach leaves, washed but not dried Kosher salt and freshly ground black pepper 2 red bell peppers, cut into 1/4-inch strips Four 10-inch (burrito-size) flour tortillas 2 cups shredded Cheddar 1 cup refried beans 2 tablespoons unsalted butter Sour cream, chopped scallions, guacamole and salsa, for serving Instructions: Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the shallots and cook until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves and season with salt and pepper. Increase the heat to high and stir, incorporating any browned bits from the bottom of the pan; cover and cook until the spinach is wilted, about 1 minute. Transfer to a bowl. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the bell peppers and cook until tender and slightly charred, 8 to 10 minutes. Season with salt and pepper. Lay a tortilla on a work surface and top evenly with 1/2 cup of the Cheddar. Add one-quarter of the spinach mixture, one-quarter of the bell peppers and one-quarter of the beans. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients. Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas. Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 59662,"Daisy Cake Canola oil, for greasing the pan One 15.25-ounce box classic yellow cake mix (plus required ingredients) 4 sticks unsalted butter, at room temperature 8 cups confectioners' sugar 2 tablespoons whole milk 2 teaspoons vanilla extract Large pinch kosher salt 1/8 teaspoon (8 to 10 drops) golden yellow gel food coloring
Instructions: For the cake: Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 14 muffin cups with cupcake liners. Grease the bottom and sides of an 8-inch round cake pan. Prepare the cake batter according to the package instructions. Fill the prepared muffin cups halfway full with batter. Scrape the remaining batter (about 2 1/2 cups) into the prepared cake pan. Bake the cupcakes and cake, rotating the pans halfway through, until a toothpick inserted into the center of the cupcakes and cake comes out clean, 18 to 20 minutes for the cupcakes and 23 to 28 minutes for the cake. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely. For the frosting: Meanwhile, combine the butter, confectioners' sugar, milk, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Increase the speed to medium-high and mix until smooth.
Transfer 3 cups of the frosting to a large pastry bag fitted with a 1/4-inch plain round tip (number 803). Transfer 1 cup of the frosting to a small bowl and tint with the golden yellow gel food coloring. Scrape the yellow frosting into a small pastry bag fitted with a 3/8-inch plain round tip (number 804).
Cover the remaining frosting (about 2 cups) with plastic and reserve for frosting the cake. To assemble: Place the cake layer upside down on an extra-large cutting board or platter (at least 18-by-14-inches). Arrange the cupcakes in their liners around the cake to create a daisy shape. Pipe a border of the white frosting along the edges of the daisy. Using a small offset spatula, spread the reserved white frosting evenly inside the border to frost the top of the cake and bring the cupcakes and cake together into one cake. Gently invert a small bowl (with a diameter of about 3 1/2-inches) in the center of the cake to lightly indent a circle. Remove the bowl. Using the indented circle as a guideline, pipe small dollops of the yellow frosting with peaks to fill in the circle. Pipe a border of white frosting along the edge of each petal to define their shapes. To serve, remove the cupcakes and slice the cake.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59663,"Vada Pav 1 pound Idaho potatoes 6 teaspoons vegetable oil 1 teaspoon mustard seeds 8 curry leaves Pinch of asafetida (hing) 6 garlic cloves, chopped 1/4 pound jalape?o peppers, ground in a food processor
1/8 teaspoon ground turmeric 1/4 cup fresh lime juice
1 bunch cilantro, leaves finely chopped 1 tablespoon paprika Kosher salt
1 pound fine chickpea flour
1/4 cup cumin seeds Vegetable oil, for frying 6 slider buns, toasted and buttered Dry garlic chutney, for topping Tamarind sauce, for serving
Instructions: Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until fork-tender, about 35 minutes. Drain well and let cool slightly. Peel the potatoes, then transfer to a large bowl and mash with a fork. Heat the vegetable oil in a small skillet over medium heat. Add the mustard seeds and cook until they crackle. Then add the curry leaves and asafetida (hing). Stir and saut for about 5 seconds. Add the garlic and jalape?os, then add the turmeric and lime juice. Discard the curry leaves, then pour the mixture into the mashed potatoes. Add the cilantro and paprika, season with salt and mix to evenly combine.
Form the potato mixture into 2- to 3-inch balls; place on a plate and refrigerate for 30 minutes. Combine the chickpea flour and 2 1/2 cups water in a large bowl to make a smooth, thin batter. Add the cumin seeds and season with salt.
Heat about 3 inches of vegetable oil in a large Dutch oven or pot over medium-high heat until a deep-fry thermometer registers 325? F. Quickly dip the potato balls in the batter, then fry until golden brown, about 5 minutes. Sprinkle the buns with the garlic chutney, then fill with the fried potato balls. Top with more garlic chutney and serve with tamarind sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 59664,"Potato and Leek Soup 2 quarts chicken stock (recipe follows) 3 tablespoons unsalted butter 4 large leeks, washed and diced (about 3 cups) 2 large white onions, peeled and chopped (about 2 cups) 1 teaspoon dried thyme 2 bay leaves 2 cloves garlic, peeled and chopped 1/2 teaspoon salt, plus additional to taste 1/2 teaspoon ground white pepper, plus additional to taste 4 raw Idaho potatoes (about 2 pounds) peeled and diced French bread croutons Instructions: While the chicken stock is preheating in one pot, melt the butter in another large, heavy-bottomed soup pot. Add the leeks, onions, thyme, bay leaves, garlic, 1/2 teaspoon salt and 1/2 teaspoon ground white pepper, and saute over medium heat until the vegetables are wilted, about 10 minutes. Add the preheated chicken stock to the vegetables and bring to a boil. Reduce to a simmer and cook 30 to 35 minutes. Add the potatoes, return the soup to a boil, then reduce to a simmer again. Continue to cook 20 minutes more, or until the potatoes are tender. Remove the bay leaves. Salt and white pepper to taste, and serve with croutons of French bread toasted with olive oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59665,"Roasted Vegetable Meatloaf with Balsamic Glaze 3 tablespoons olive oil 1 large zucchini, finely diced 1 red bell pepper, finely diced 1 yellow pepper, finely diced 1 yellow onion, finely diced Salt and freshly ground black pepper 5 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes 2 large eggs, lightly beaten 1 tablespoon finely chopped fresh thyme leaves 1/4 cup chopped fresh parsley leaves 1/2 pound ground pork 1/2 pound ground veal 1 pound ground beef chuck 1 cup panko (Japanese) bread crumbs 1/2 cup freshly grated Romano 1 1/2 cups ketchup, divided 1 cup plus 2 tablespoons balsamic vinegar Instructions: Preheat oven to 425 degrees F. Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 59666,"Char Siu 3 pounds boneless skinless pork shoulder, excess fat removed and cut with the grain into long 1-inch-thick slices 1/2 cup granulated sugar 3 tablespoons Chinese rice cooking wine or dry sherry 3 tablespoons hoisin sauce 3 tablespoons light soy sauce 2 tablespoons smooth peanut butter 1 tablespoon plus 1 teaspoon Chinese fermented red bean curd sauce 1 tablespoon peeled, grated ginger 1 1/2 teaspoons Chinese five-spice powder 1 teaspoon dark soy sauce 2 pieces Chinese fermented red bean curd 2 cloves garlic, finely chopped Kosher salt and white pepper (pre-ground or freshly ground) 2 tablespoons honey Nonstick cooking spray Instructions: Place the pork shoulder in a resealable plastic bag. Whisk together the sugar, cooking wine, hoisin sauce, light soy sauce, peanut butter, red bean curd sauce, ginger, five-spice powder, dark soy sauce, red bean curd, garlic, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a medium bowl until combined. Strain 1/2 cup of the marinade into a bowl and stir in the honey. Cover the glaze and refrigerate. Meanwhile, pour the remaining marinade into the bag with the pork and \u201cmassage\u201d the meat until it\u2019s completely coated. Seal the bag, pressing out as much of the air as possible, and refrigerate for 24 hours.
Remove the pork from the refrigerator and let it come to room temperature, about 1 hour.
When the pork is almost ready, preheat the oven to 300 degrees F with a rack in the center position. Line a rimmed baking sheet with 2 layers of aluminum foil and top with a wire rack. Generously spray the rack with nonstick cooking spray and set aside. Lay the pork slices on the prepared baking sheet with at least 1 inch between each slice, then pour 1/3 cup cold water into the baking sheet. Bake, rotating halfway, until the thickest part of the pork registers 145 degrees F on a meat (or instant-read) thermometer, about 55 minutes.
Remove the pork from the oven and preheat the broiler on high until super hot. Flip the pork slices over and broil until the surface is dry, about 7 minutes. Brush the top of the slices with about half of the refrigerated glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Flip the pork slices over again and brush the top with the remaining glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Let rest for about 10 minutes. Cut into pieces, as desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59667,"Fresh Tomato Bloody Mary 6 large, ripe tomatoes, peeled, seeded and diced (juices reserved) 6 tablespoons freshly squeezed lime juice, plus wedges 2 tablespoons Worcestershire sauce 2 teaspoons extra-spicy horseradish 2 teaspoons kosher salt, plus sea salt, for serving 2 teaspoons freshly ground black pepper, plus more for serving Vodka Instructions: In a blender, puree the tomatoes, lime juice, Worcestershire, horseradish, and salt and pepper until smooth. Chill covered until ready to use. On a small shallow dish, mix 3 parts sea salt to 1 part finely ground black pepper. Run a lime wedge around the rim of each glass, then dip the rims in the salt and pepper mixture. Fill each glass with ice, 1-ounce vodka, and approximately 2/3 cup Fresh Tomato Bloody Mary mixture. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Albari?o]" 59668,"The Mojito 1 teaspoon sugar 2 to 3 fresh mint leaves Soda 2 ounces fresh lemon juice 2 ounces fresh lime juice Pulp from 1/2 lime 1-ounce rum Instructions: Add sugar, mint leaves and a touch of soda to a highball glass. Using a muddler, crush the mint leaves and blend the mixture. Add the juices, lime pulp and fill with ice. Add rum and top the glass with soda. Serving suggestion: Garnish with a mint leaf and a straw. Encourage guests to stir their drinks with their straws to capture all the sweetness at the bottom of the glass. ","[Rum, Cacha?a, Moscato, Sauvignon Blanc]" 59669,"Chocolate Salted Caramel Cupcakes 1 1/4 cups sugar 1 cup all-purpose flour 1/2 cup cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 4 tablespoons unsalted butter 1 teaspoon instant espresso 1/2 cup buttermilk, at room temperature 2 whole eggs, at room temperature 1/2 cup chopped chocolate 1/2 cup heavy cream 1 teaspoon coffee liqueur, optional Salted Caramel Buttercream, recipe follows 1 1/2 cups heavy cream 2 cups sugar 1 pinch sea salt 3 sticks unsalted butter Instructions: For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners. Combine the sugar, flour, cocoa powder, baking powder and baking soda in a bowl. In a small pot over low heat warm up 1 cup water, the butter and espresso. Do not boil! Just melt the butter. Set aside to cool. Combine the buttermilk, eggs and coffee mixture in a second bowl. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth. Scoop the batter into the cupcake liners and bake for 10 to 12 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done. Allow to cool. For the ganache: In a small pot over low heat, mix the chocolate and cream until combined and smooth. Take off the heat. Add the coffee liqueur if using and mix. To assemble: Using a apple corer or a small spoon, scoop a small well halfway through in the center of the cupcakes. Spoon 1 teaspoon of the ganache into the well, as well as brush some over the top of the cupcakes. Fill a pastry bag with piping tip of your choice with Salted Caramel Buttercream. Pipe the buttercream directly on top of the cupcakes. Garnish as you please. Slowly heat the cream in a small pot over low heat. While heating up the cream, in another pot over medium heat, add one third of the sugar and the salt and mix with a wooden spoon until liquid. Continue to add the remainder of the sugar in one-third increments. Once all the sugar is dissolved, continue to mix the caramel until it reaches a slightly darker brown color. Turn off the heat and add the hot cream very slowly in increments while stirring. Be very careful to not burn yourself! Caramel is ready once the cream and caramel are smooth. Transfer to a bowl for cooling. Allow 1 hour to cool at room temperature. Add the cooled caramel mixture to a mixing bowl and with a paddle attachment on medium speed, add the butter in increments. Once the buttercream is smooth it is ready to be used. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 59670,"The Grape Ape Bowla 6 ounces vodka 3 ounces rum 1 ounce gin 2 ounces Triple Sec 12 ounces grape juice 12 ounces lemon lime soda 1 cup red grapes, for garnish 4 lime wedges, for garnish Instructions: In large bowl or fish bowl, pour ingredients over ice, stir and garnish with grapes and lime wedges. Ladle into glasses and serve with long straws. ","[Vodka, Gin, Triple Sec]" 59671,"Grilled Rib Eye with Tomato and Poblano cl Sauce 2 large poblano chiles (about 5 ounces each) 1 tablespoon dried Mexican oregano 1/4 teaspoon fennel seeds 1/8 teaspoon dried crushed red pepper 2 tablespoons extra-virgin olive oil 2 cloves garlic, finely chopped 1 cup canned crushed tomatoes 1/4 cup beef broth 1 tablespoon tomato paste Kosher salt and freshly ground black pepper 1 tablespoon cornstarch 2 1/2 teaspoons kosher salt 1 1/4 teaspoons freshly ground black pepper Four 8-ounce rib eye steaks (each about 1-inch thick) Vegetable oil, for brushing Instructions: For the sauce: Place the chiles directly over a gas flame or place on a grill until blackened on all sides and softened, 5 to 6 minutes. Place the roasted chiles in a bowl. Cover and let them steam, 10 to 15 minutes. Peel the chiles. Cut off the stems, cut the chiles lengthwise in half and scrape out any seeds. Roughly chop the chiles. Combine the oregano, fennel seeds and crushed red pepper in a mortar. Grind with a pestle to a coarse powder. Heat the olive oil in a medium skillet over medium heat. Add the herb mixture and stir until fragrant and the oil is bubbling, 1 to 2 minutes. Add the garlic and stir 30 seconds. Add the crushed tomatoes, broth, tomato paste and the chopped poblanos. Bring to a simmer, whisking to blend. Reduce the heat to low and simmer for 5 minutes to blend the flavors. Season with salt and pepper. For the steaks: In a small bowl, stir the cornstarch, salt and pepper to blend evenly. Rub a generous 1/2 teaspoon of the seasoning mixture over each side of each steak to coat. Arrange the steaks on a baking sheet and freeze for 30 minutes. Preheat a ridged grill pan (preferably cast iron) over high heat for 4 to 5 minutes. Brush the pan with oil. Cook the steaks until the bottom is crusty, about 5 minutes. Flip the steaks over and cook again until the bottom is crusty, but the center is still medium-rare, about 4 minutes longer. Transfer the steaks to a platter or individual plates. Let stand 5 minutes. Spoon the sauce alongside. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 59672,"Avocado Ice Cream 1 large avocado 2 tablespoons orange or lime juice 2 eggs, separated 1/4 cup sugar 1 cup heavy cream Instructions: Peel and roughly chop the avocados. In a blender, combine the avocado, orange juice, and egg yolks, and blend to a fine puree. In a medium size bowl, beat the egg whites until stiff and whisk in the sugar, 1 teaspoon at a time. In a separate bowl whip the heavy cream until it forms peaks. Gently fold in the egg white mixture and the avocado puree into the whipped cream. Pour the mixture into a freezer tray, cover, and freeze for several hours. To serve, scoop out into a dish and garnish with whipped cream or fruit. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 59673,"Mushroom Dumplings 1/4 cup dried porcini mushrooms 3 tablespoons vegetable oil
1 small onion, minced
4 cups chopped mixed wild mushrooms
Salt and ground black pepper
1 large egg yolk 1 tablespoon vegetable oil
3 1/4 cups all-purpose flour, or more as needed
Serving suggestions: hot borscht, sour cream Instructions: For the filling: Place dried mushrooms in a small bowl and add 1/4 cup boiling water. Let soften, about 10 minutes. Strain, reserving liquid and mushrooms separately. Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until golden but not brown, about 5 minutes. Add fresh mushrooms and cook, stirring, until they have released their liquid, about 10 minutes. Sprinkle with salt and pepper and drain liquid. Combine both kinds of mushrooms in a food processor. Spoon in porcini liquid, leaving behind any silt in bottom of bowl. Pulse together until finely ground but not pasty, about 3 or 4 pulses. Add salt and pepper to taste and set aside. For the dough: Combine egg yolk, oil and 1 1/2 cups lukewarm water in a small bowl and whisk 1 minute. Place flour in a large bowl and make a well in center. Add a third of the egg mixture to the well and lightly mix in with fingers or a fork. Repeat 2 more times. Using hands, fold dough together until soft; if crumbly, gently work in more water, and if sticky, add flour. Transfer to a lightly floured board and knead 3 minutes. Form into a ball, transfer to a bowl and refrigerate 45 minutes. Lightly flour a work surface and a pan or board for the finished dumplings. Divide dough into 3 sections. Using a well-floured rolling pin, roll each section out to a very thin rough rectangle. Use tip of a sharp knife to cut dough into 1 1/2-inch squares. Drain any excess liquid from filling. Place 1/2 teaspoon filling in center of each square. Fold squares in half to form triangles, sealing filling inside. (If dough is becoming dry, lightly moisten fingertips to seal.) Place on floured surface; do not stack. Repeat with remaining dough and filling. Cook dumplings in a large pot of salted boiling water until they float, 2 to 4 minutes. Drain and serve in hot borscht, or just with sour cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59674,"Surprise Pumpkin Cake Roll Nonstick cooking spray, for the pan 3 large eggs, separated
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon vegetable oil
1 tablespoon milk
1/2 teaspoon orange extract 1 teaspoon orange zest
1/4 teaspoon pumpkin pie spice
1/2 teaspoon fine-grain salt
1/2 teaspoon orange gel food color
2/3 cup all-purpose flour
1/2 cup confectioners\u2019 sugar 3 cups (6 sticks) unsalted butter, softened 12 cups confectioners\u2019 sugar
1 tablespoon clear vanilla extract
Milk or cream, if needed
Red gel food color
Yellow gel food color
Orange gel food color
Green gel food color
3 large kiwis, peeled
6 clementines, peeled
3 tablespoons autumn-themed confetti sprinkles Instructions: For the cake: Preheat the oven to 350 degrees F. Grease a 15-by-10-inch jelly roll pan with cooking spray and line it with parchment paper. Place the egg yolks in a stand mixer fitted with the whip attachment. Set the mixer to medium speed and gradually add 1/4 cup of the granulated sugar. Increase to high speed and beat until the eggs are lightened in color.
In a separate bowl, beat the egg whites until foamy. Gradually add the remaining 2 tablespoons sugar and beat on high until stiff peaks form. Set aside.
With the mixer running on medium speed, add the oil, milk, extract, zest, spice, salt and orange food color to the egg yolk mixture. Mix well until combined. Stop the mixer and scrape down the sides of the bowl. Add the flour and mix using a rubber spatula until just combined. Add a third of the beaten egg whites to the mixture and fold to combine. Add the remaining egg whites and gently fold to combine.\u202f Sprinkle a tea towel with the confectioners\u2019 sugar.\u202f Pour the batter into the prepared pan and smooth with an offset spatula to level. Bake until the sponge cake is springy and lightly brown around the edges, 10 to 12 minutes. Immediately turn the cake out onto the prepared tea towel. Roll up loosely and let cool completely.\u202f
For the buttercream and decors: In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners\u2019 sugar. Begin on low speed until crumbly, and 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 disposable piping bag.
Divide the remaining frosting into 4 bowls. Tint each bowl of frosting with each of the food colors: red, yellow, orange and green. Transfer the red, yellow and orange frostings each to a separate disposable piping bag with a 1/2-inch hole snipped in the end. Divide the green frosting between 2 piping bags: one fitted with a small leaf tip, and the other fitted with a 1/8-inch round tip.
Slice 2 large edges off of each piece of kiwi, avoiding the seeded white center as best you can. Remove the seeds and any of the white center from the pieces using a small paring knife. Cut each of the pieces in half.\u202f
Assemble the cake: Unroll the sponge cake and pipe some of the untinted frosting on the cake. Spread evenly. Beginning about 1 inch from the end of the curled edge, place the kiwi halves upright into the frosting. Pipe rows of frosting on each side of the kiwi until the frosting is the same height as the cut pieces of fruit. Place the peeled clementines on top of the kiwi with the stem ends toward the open ends of the sponge roll. Use more frosting to fill in the gaps around the clementines. Roll the fruit into the cake and trim the edge of the sponge so that no seam remains and the 2 ends of the sponge cake meet. Roll the assembled sponge cake in parchment paper and a layer of plastic wrap and refrigerate 30 minutes.
Spread a large sheet of plastic wrap on a work surface. Pipe red, yellow and orange stripes of frosting side-by-side on the plastic wrap so that all 3 colors touch each other. Roll the frosting into the plastic sausage-style and snip one end. Place the frosting roll in a large piping bag fitted with a large open star tip. Squeeze the frosting out onto a test plate until all 3 colors extrude evenly.\u202f
Remove the cake from the refrigerator and pipe a fat, undulating rope down the top center of the cake; immediately top with the sprinkles. Use the reserved green frosting bag fitted with the 1/8-inch round decorator tip to pipe vines on top of the center dcor. Use the green frosting bag fitted with the leaf tip to pipe leaves around the vines. Trim the ends from the cake roll using a serrated knife to reveal the kiwifruit and clementine \pumpkin\ inside the filled cake.
Keep the cake refrigerated until ready to serve. Cut the cake chilled for the neatest slices.\u202f
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59675,"Cabbage Rolls with Red Salsa 2 tablespoons vegetable oil 1 medium onion, thinly sliced 2 cloves garlic, sliced 1 jalapeno cl, stemmed, seeded and thinly sliced 1 teaspoon salt 2 cups canned plum tomatoes with their juices Pinch of sugar to taste 1 head green cabbage 2 tablespoons vegetable oil 1 medium onion, diced 2 cloves garlic, minced 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 pound ground pork 1/2 pound ground beef 1 large egg, beaten 2/3 cup fresh bread crumbs 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 2 ounces Cotija cheese, crumbled (about 1/2 cup) Instructions: Prepare salsa: Heat the oil in a saucepan over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the garlic, jalapeno and salt and saute for 1 minute longer. Add the tomatoes with their juices and reduce the heat to low. Cook the tomatoes, stirring occasionally, until soft and juices have reduced by half, about 10 to 15 minutes. Adjust seasonings with salt, pepper and sugar to taste. Transfer the tomato mixture to a blender and puree until smooth. Set aside. Prepare cabbage rolls: Bring a large pot of salted water to a boil. Core the cabbage and drop it into the boiling water. Boil the cabbage until the leaves loosen and come off easily, using tongs to separate the leaves. Immerse the leaves in cold water, then drain completely on paper towels. Heat the oil in a large saute pan over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the garlic, cumin and oregano, and saute 1 minute longer. Remove from heat and let cool. In a bowl, combine the pork, beef, cooled onion, egg, bread crumbs, salt and pepper. Using your hands, mix well and divide into 12 portions. Preheat the oven to 350 degrees F. Prepare the cabbage leaves by cutting out the tough part of the central stem from the lower part of each leaf. Spread each leaf with a portion of the filling and roll into a cylinder, enclosing the filling completely. (You may need to overlap a few small leaves if you run out of big leaves). Place the stuffed cabbage rolls in a 9 by 13inch baking dish, folded side down. Pour the salsa over the cabbage rolls and bake, covered, for 1 hour or until the cabbage is very tender. Transfer cabbage rolls to individual plates or a serving platter, sprinkle with the Cotija cheese and serve warm. ","[Syrah, Tempranillo, Garnacha, Barbera]" 59676,"Walnut and Blue Cheese Wedge 1 tsp. vegetable oil 2 Tbsp. honey 3/4 cup Fisher? Walnut Halves & Pieces Dressing: 1/3 cup mayonnaise 1/4 cup sour cream 1 Tbsp. red wine vinegar 1 Tbsp. Worcestershire Sauce 1 pkg. (5 oz.) crumbled blue cheese, divided 1/2 cup dried cranberries 2 large heads iceberg lettuce, outer layer removed, each cut into 3 wedges Instructions:

1. Glazed Walnuts: Preheat oven to 350 degrees F. Line a small baking pan with parchment paper. Combine oil and honey in small bowl. Add walnuts; toss to coat. Transfer to prepared baking pan; bake 12-14 minutes, stirring halfway through baking time. Remove from oven, Cool completely.
2. Dressing: Whisk mayonnaise, sour cream, red wine vinegar and Worcestershire sauce together in a small bowl. Reserve 6 Tbsp. of the blue cheese, stir in remaining cheese.
3. Place each wedge of lettuce onto a plate. Drizzle with dressing, reserved blue cheese, cranberries and glazed walnuts. Serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 59677,"Caramel-Peach Upside-Down Cake with Bourbon Unsalted butter, at room temperature, for the pan 2/3 cup sugar
1 tablespoon light corn syrup
6 whole allspice berries, optional
3 large ripe peaches (about 1 pound)
2 to 3 tablespoons bourbon, optional 3/4 cup all-purpose flour 1/2 cup finely ground white cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
2/3 cup sugar
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
Vanilla ice cream or whipped cream, for serving, optional
Instructions: Position a rack in the middle of the oven and preheat the oven to 350 degrees F. For the caramel peaches: Butter a 9-inch cake pan, line the bottom with parchment paper and brush the paper with butter. Combine the sugar, corn syrup, allspice if using and 1 tablespoon water in a medium saucepan. Cook over medium heat, stirring, until the sugar dissolves. Increase the heat to high and cook without stirring until the mixture becomes an amber caramel, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool. Halve and pit the peaches, keeping their skins intact. Cut each half into 3 wedges. Arrange the wedges in concentric circles over the caramel in the pan. Sprinkle the bourbon if using over the top of peaches. Set aside. For the cake: Whisk together the flour, cornmeal, baking powder, baking soda and salt in a medium bowl. Beat the butter and sugar in a large bowl with a hand-held electric mixer on low speed, about 1 minute. Increase the speed to high and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for the first to be fully incorporated before adding the second. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour mixture. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth the top. Bake the cake until golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes. Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with vanilla ice cream or whipped cream if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59678,"Fulton Fish Market Cioppino with Sourdough Croutons 6 tablespoons olive oil, divided 1 large onion, finely chopped 6 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes 1 cup dry white wine 5 cups fish stock 1 (16-ounce) can diced tomatoes, drained 1 bay leaf 4 sprigs fresh thyme leaves Salt and freshly ground black pepper 1 1/2 pounds bass fillets, cut into 2-inch squares 16 large shrimp, shelled and deveined 32 littleneck clams 24 mussels, scrubbed and debearded 1/4 cup coarsely chopped fresh parsley leaves 3 tablespoons chopped fresh tarragon leaves 2 tablespoons honey Few dashes hot sauce 5 tablespoons unsalted butter, at room temperature 1 heaping tablespoon anchovy paste 8 (1/2-inch) thick slices sourdough bread Olive oil Kosher salt and freshly ground black pepper Instructions: In a large Dutch oven over medium-high heat, heat 2 tablespoons of oil. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay and thyme and season with salt and pepper. Bring to a boil and cook until slightly thickened, stirring occasionally for about 10 minutes While the broth is cooking, heat 2 tablespoons of oil over high heat in separate large saute pan. Season the bass on both sides with salt and pepper and cook until golden brown on both sides, about 2 minutes per side. Remove to a plate. To the same pan, add another 2 tablespoons of oil, season the shrimp and saute until lightly golden brown, about 1 minute per side. Remove to the plate with the bass. Add the clams, mussels, bass and shrimp to the reduced broth and cook until the clams and mussels open, discarding any that do not open, about 3 minutes. Stir in the parsley and tarragon and season with honey, salt and freshly ground black pepper. Add hot sauce, to taste. Preheat Grill Pan to medium-high heat. Stir together butter and anchovy paste in a small bowl. Set aside. Brush bread with oil on 1 side and season with salt and pepper. Grill, oil side down on preheated grill pan until lightly golden brown, turn over and continue grilling until lightly golden brown on both sides. Remove bread to a platter and spread some of the butter-anchovy mixture on the seasoned side. Cut each slice in half, crosswise. Place 1/2 slice of the bread in each bowl, ladle some of the mixture on top and top with the remaining 1/2 slice of bread. Garnish with parsley leaves, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 59679,"Grilled White Fish with Chermoula Pinch saffron threads 1/4 cup hot water 1 tablespoon canola oil 3 cloves garlic, finely chopped 1 teaspoon ancho cl powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon cl de arbol 1/4 cup extra-virgin olive oil 1 teaspoon finely grated lemon zest Juice of 1 lemon 2 red bell peppers, grilled, peeled, seeded and sliced 2 ripe beefsteak tomatoes, diced and seeded 20 fresh mint leaves, torn 3 tablespoons coarsely chopped fresh cilantro 2 pound halibut fillet (1 1/2-to-2-inches thick) Canola oil Kosher salt and freshly ground black pepper Instructions: For the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom. Heat the canola oil in a small saute pan over medium heat. Add the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and cl de arbol for 1 minute. Add the saffron and its soaking water. Remove from the heat. Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl. Mix in the bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight. Bring to room temperature before serving. For the grilled white fish: Heat a charcoal grill for direct grilling at medium-high heat. Brush both sides of the halibut with the canola oil and sprinkle with salt and pepper. Grill the halibut until golden brown and charred on both sides and cooked to medium or well done, about 10 minutes each side. Carefully transfer the halibut to a platter and top with the chermoula immediately. Let the halibut rest for 5 minutes before serving, to allow flavors to sink in. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 59680,"Shrimp Burgers with Avocado Tartar Sauce 1 large shallot, halved 2 cloves garlic 1/2 large ripe avocado Zest and juice of 1 lime (1 teaspoon zest; 4 1/2 teaspoons juice) 1 tablespoon capers 1 tablespoon minced fresh parsley 1/2 cup mayonnaise 1 teaspoon Dijon mustard 1 teaspoon seasoning salt with chiles and lime, such as Tajin Kosher salt and freshly ground black pepper 2 3/4 pounds medium shrimp, peeled and deveined 1/2 cup fresh cilantro leaves 2 large eggs 1 tablespoon mayonnaise 1 tablespoon Dijon mustard 1 tablespoon (or more) seafood seasoning 1 1/2 cups crushed round buttery crackers, such as Ritz (about 36 crackers) Canola oil, for cooking 8 onion rolls, split 8 butter lettuce leaves 1 Vidalia onion, thinly sliced 2 ripe tomatoes, sliced Instructions: Make the tartar sauce: With the motor running, drop the shallot and garlic through the food chute of a food processor until minced. Remove the lid and add the avocado, lime zest, lime juice, capers, parsley, mayonnaise, Dijon and seasoning salt. Pulse until combined. Season with salt and pepper. Cover and refrigerate until ready to serve. For the burgers: Wash and dry the food processor bowl and blade. Add the shrimp and cilantro to the food processor. Pulse until combined. Transfer to a large bowl. Combine the eggs, mayonnaise, Dijon and seafood seasoning in a small bowl. Add to the shrimp mixture and stir gently to combine. Fold in the crackers. Shape the mixture into 8 patties. Heat a large cast-iron skillet over medium-high heat. Add some canola oil. Add the patties and brown until cooked through, 3 to 4 minutes on each side. To serve, spread the tartar sauce on the rolls. Top with the patties, lettuce, onion, tomatoes and roll tops. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 59681,"Thai Coffee Poke Cake One 16.5-ounce box white cake mix (plus required ingredients) 2 tablespoons instant espresso powder
Two 14-ounce cans sweetened condensed milk Two 3.4-ounce boxes instant vanilla pudding mix 1/2 cup milk 1/2 teaspoon ground cardamom 2 cups heavy cream 2 tablespoons pure vanilla extract 25 whole chocolate-covered espresso beans, plus 1/4 cup, chopped 1/2 teaspoon ground cinnamon Instructions: Mix the cake mix with the espresso powder in a large bowl. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wood spoon to poke 25 holes in the cake (make 5 rows of 5). Meanwhile, whisk the sweetened condensed milk, pudding mix, milk and cardamom in a large bowl until smooth. Set aside at room temperature until ready to use.
Whip the heavy cream and vanilla in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes.
Fill each hole with some of the pudding mixture and then push in an espresso bean. Spread the remaining pudding on top and then spread with the whipped cream. Using an offset spatula, create swirls. Dust the cake with the cinnamon and sprinkle with the chopped espresso beans. Chill for at least 1 hour and up to 6 hours. Serve cold.
","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 59682,"Toasted Pound Cake with Mascarpone and Amaretto 1 pound cake (10 3/4 ounce), cut crosswise into 12 slices 3/4 cup apricot preserves 3 tablespoons almond flavored liqueur (recommended: Amaretto) 2/3 cup mascarpone cheese 1/4 cup sliced almonds, toasted Instructions: Preheat oven to 350 degrees F. Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden. Stir the apricot preserves and amaretto in a small bowl to blend. Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately. ","[Chardonnay, Riesling, Moscato, Vin Santo]" 59683,"Baked Creamed Corn With Red Bell Peppers and Jalapenos 8 ears corn, husked 2 red bell peppers, diced 2 jalapeno peppers, diced 1 cup heavy cream Kosher salt and freshly ground pepper 1 stick salted butter, cut into pieces Instructions: Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
Photograph by Con Poulos ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 59684,"Yogurt-Marinated Chicken Skewers 1 tablespoon ground cumin 1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon ground nutmeg
1 teaspoon cayenne
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1 1/2 cups plain whole-milk yogurt 3/4 cup fresh mint leaves, finely chopped
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon harissa
4 cloves garlic, smashed
1 red onion, half finely chopped, half cut into 1- to 2-inch pieces 1 lemon, halved
Freshly ground black pepper
2 pounds boneless, skinless chicken breasts, cut into 1- to 2-inch cubes
1 bell pepper, cut into 1- to 2-inch pieces
Instructions: For the ras al hanout: Add the cumin, cardamom, cinnamon, paprika, nutmeg, cayenne, cloves, allspice, coriander, pepper and turmeric to a jar with a lid. Cover and shake to combine. Measure out 1 tablespoon for the chicken and put in a large bowl. Store the remaining spice for up to 3 months in the jar and use as desired. For the chicken: In the bowl with the ras al hanout, add the yogurt, mint, oil, salt, sugar, harissa, garlic, finely chopped onion, juice from half of the lemon and about 12 turns of pepper (about 1/2 teaspoon) and mix to combine. Fold in the chicken to evenly coat, then cover and let marinate in the refrigerator for at least 3 hours and up to overnight. Soak 8 wooden skewers in water for at least 30 minutes. Thread the chicken pieces on the skewers, adding the bell pepper and onion pieces in between the meat. Heat a grill or grill pan over medium-high heat. Cook the skewers, turning them occasionally, until they're deeply browned on all sides and cooked through, about 7 minutes per side. Squeeze with the juice from the remaining lemon half before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 59685,"Coq Au Vin 1 large chicken, (about 3 to 4 pounds), cut 10 pieces Salt and freshly ground black pepper 1 tablespoon butter 1 tablespoon olive oil 5 ounces bacon, sliced into 1/4-inch pieces 1 large onion, halved and sliced 1 large carrot, peeled and roughly chopped into bite size pieces 2 ribs celery, roughly chopped into bite size pieces 12 pearl onions 2 tablespoons brandy 4 tablespoons all-purpose flour 3 sprigs fresh thyme 12 small mushrooms, cleaned, large ones cut in 1/2 2 cups chicken stock 1 bottle red wine 3 bay leaves Instructions: Preheat the oven to 350 degrees F. Place a large pot or a Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. When the pot is hot, add the butter and olive oil. Place the chicken pieces into the pot, skin side down so that they fit snugly yet have room to color. Turn them after 2 minutes then cook for a further 2 minutes on the bottom. Remove the chicken to a plate. Add the bacon and cook until golden. Reduce the heat to medium, add the sliced onion, carrot and celery and cook for 2 minutes. Blanch pearl onions in a 6 to 8-quart pot of boiling water 1 minute, then drain in a colander. When onions are cool enough to handle, peel. Set aside. Next deglaze the bottom of the pot with 2 tablespoons of brandy. Stir all the ingredients well, lifting the browned bits off the bottom of the pot. While stirring, add the flour and cook for 1 minute. (This will create a roux and hold in all the flavors that have been created.) Place the sprigs of thyme the pearl onions and the mushrooms into the pot and give them a stir, then return the chicken to the pot. Add the chicken stock and simmer for 5 minutes. Add the red wine and the bay leaves; cover the pot and place into the preheated oven for 1 hour and 30 minutes, until the chicken is cooked through and quite tender. Serve straight from the pot with Parsnip and Turnip Mash, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 59686,"Hungry Mac 'Bello Stack Burger 1 1/2 tablespoons fat-free Thousand Island dressing 1/8 teaspoon granulated sugar 1/8 teaspoon white wine vinegar 1 teaspoon finely minced onion or 1/2 teaspoon dried minced onion 2 portobello mushroom caps 1 1/2 small light hamburger buns (1 top and 2 bottoms) 1/4 cup shredded lettuce, divided 1 slice fat-free American cheese 1 tablespoon diced onion, divided 3 hamburger dill pickle chips Instructions: To make the sauce: Combine dressing, sugar, and vinegar in a small bowl. Mix well. Stir in minced onion and set aside. Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Place mushroom caps side by side in the skillet, rounded sides down. Cover and cook until soft, about 4 minutes per side.
Place one bun bottom on a plate, and spread with half of the sauce. Top with half of the lettuce (2 tablespoons), followed by the cheese slice. Place one cooked mushroom cap on top, and sprinkle with half of the diced onion (1/2 tablespoon).
Spread the remaining half of the sauce on the other bun bottom, and place it on the sandwich, sauce side up. Top with pickle chips and the remaining 2 tablespoons of lettuce. Top with the remaining mushroom cap and remaining 1/2 tablespoon of onion.
Add the bun top and open wide!
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59687,"Shrimp and Vegetable Stir-Fried Noodles Olive oil, for stir-frying 10 snow peas
1 clove garlic, finely chopped
One 1-inch piece ginger, finely chopped
1/2 carrot, sliced into thin rounds
1/2 bunch scallions, greens thinly sliced on the bias, whites thinly sliced
5 jumbo shrimp (16/20 count), peeled and deveined
2 tablespoons oyster sauce 1 tablespoon rice wine vinegar
4 ounces hand-pulled noodles or fresh Chinese egg noodles, blanched 1 tablespoon unsalted peanuts Instructions: Heat the olive oil in a large saute pan over high heat until shimmering. Add the snow peas, garlic, ginger, carrots and scallions and saute. Add the shrimp and cook until pink, 2 to 3 minutes. Deglaze the pan with the oyster sauce and rice wine vinegar. Add the noodles and toss until heated through and all ingredients are fully coated. Top with the peanuts and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59688,"Baby Shells Bechamel 1/2 cup cherry tomatoes 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk, warm 1 pound baby shell pasta, cooked to very al dente
Torn fresh basil, for garnish
1/4 cup shaved Parmesan Instructions: Preheat oven to 400 degrees F. Place tomatoes in an oven-safe skillet. Toss with olive oil and sprinkle with salt and pepper. Roast tomatoes until dark and blistered, 10 to 15 minutes. Let cool. Meanwhile, heat butter in a 12-inch skillet over medium heat until melted, then add flour and whisk until smooth and thickened. Cook, whisking, but do not let darken, only about 2 minutes. Slowly add warm milk, whisking constantly. Season with salt and pepper and bring to a gentle simmer. Place tomatoes in a blender or mini food processor and carefully blend until smooth. Add pureed tomatoes to bechamel. Season to taste, and continue to cook until desired thickness has been reached, another minute or two. Add drained pasta directly to bechamel and stir until every shell is coated and pasta is perfectly al dente. Garnish with fresh basil, additional black pepper and shaved Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 59689,"Neapolitan Banana Ice Cream 3 large ripe bananas, peeled Seeds from 1 vanilla bean, or 1 teaspoon pure vanilla extract 3 large ripe bananas, peeled 3 tablespoons Dutch-processed cocoa powder 1 tablespoon virgin coconut oil 2 large ripe bananas, peeled 1 cup frozen strawberries Instructions: For the vanilla banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight. Put the banana chunks and vanilla bean seeds in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to a bowl and put in the freezer. For the chocolate banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight. Put the banana chunks, cocoa powder and coconut oil in a food processor and process. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to a bowl and put in the freezer. For the strawberry banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight. Put the banana chunks and strawberries in a food processor and process. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. To assemble the Neapolitan banana ice cream: Scrape the vanilla-banana ice cream into 1 end of an 8-by-5-inch loaf pan so it fills about 1/3 of the length of the pan. Use a rubber spatula to push it back a bit if you need to before adding the chocolate-banana ice cream next to it, filling the middle third of the pan (it's ok if they run together a bit). Scrape the strawberry-banana ice cream into the other end of the pan. Serve right away or freeze until ready to serve. To serve, run an ice cream scoop down the loaf pan to make 3-flavored scoops. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 59690,"Cranberry-Orange Cinnamon Rolls 3/4 cup water 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 2 tablespoons plus 1/4 teaspoon granulated sugar 2 3/4 cups all-purpose flour, plus more for dusting 1/3 cup nonfat milk powder, sifted if needed 1 teaspoon salt 4 tablespoons unsalted butter, melted, plus more for the bowl 2 large egg yolks 1/4 cup granulated sugar, plus more for the baking dish 1/4 cup packed light brown sugar 1/4 cup chopped dried cranberries 2 tablespoons ground cinnamon 1/2 teaspoon grated orange zest 1 stick unsalted butter, softened, plus more for the baking dish 2 ounces cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1 1/2 cups confectioners' sugar 1/2 teaspoon pure vanilla extract 2 tablespoons whole-berry cranberry sauce Instructions: Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes. Meanwhile, whisk the flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball. Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
Make the filling: Mix the granulated sugar, brown sugar, dried cranberries and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Mix the orange zest into the butter, then spread over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal. Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking. Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Beat in the cranberry sauce. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 59691,"Portable S'Mauros 1 pound pizza dough, divided into 4 pieces All-purpose flour, for dusting Two 1.55-ounce milk chocolate bars, such as Hershey's, broken in half 2 graham cracker sheets, crumbled Coarse smoked salt
2 tablespoons sugar 1/2 teaspoon ground cinnamon 2 tablespoons unsalted butter, melted 4 jumbo marshmallows Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment. Roll out each dough piece on a lightly floured surface into a roughly 5-inch square. Space them evenly on the prepared baking sheet.
Place half a chocolate bar on each square. Top each with a quarter of the graham cracker crumbles and 1/2 teaspoon smoked salt. Fold in the opposite corners so that all 4 meet in the middle, then pinch the seams and middle to seal.
Mix together the sugar and cinnamon in a small bowl. Brush each pocket with butter and sprinkle with the sugar mixture. Bake until golden, about 10 minutes.
While still hot, top each pocket with a marshmallow, pressing slightly to adhere. Use a kitchen torch to toast the marshmallows. (Alternatively, turn the oven to broil and broil, watching carefully, to toast the marshmallows, about a minute.) Serve warm. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 59692,"Blood Orange Garibaldi 1 ounce bitter Italian aperitif, such as Campari 3 ounces freshly squeezed blood orange juice
Instructions: Add ice to a rocks glass. Add the Campari and blood orange juice to a measuring cup with a spout and stir to combine. Pour over the ice. ","[Prosecco, Pinot Grigio, Vermentino]" 59693,"Caramel Filled Chocolate Bonbons 4 ounces glucose 17 ounces sugar 20 ounces hot cream 4 ounces unsalted butter, cut into pieces 4 ounces salted peanuts, chopped 30 (1-inch) white chocolate shells 6 ounces melted white chocolate Instructions: Bring the glucose to a boil in a medium saucepan. Once boiling, gradually add the sugar while stirring constantly. Add the hot cream and allow to boil to 230 degrees F. Remove from the heat and allow to cool for 10 to 15 minutes. Add the butter, pour into a bowl, and then chill in the refrigerator for 1 hour. Place a small amount of chopped peanuts in the base of each chocolate shell. When the caramel mixture is cold, transfer to a piping bag and pipe the caramel into the chocolate shells, leaving 1/8-inch free at the top. Allow to set overnight at room temperature. Seal the back of the bonbons with melted chocolate. Place in the refrigerator for 10 minutes, and then turn out of the mold. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59694,"Spicy Baked Macaroni Salt 1 pound elbow macaroni pasta 3 tablespoons extra-virgin olive oil 1/2 pound assorted mushrooms, quartered 1 onion, chopped 2 cloves garlic, chopped 1 (14.5-ounce) can diced tomatoes 1 (10-ounce) package frozen spinach, thawed and drained of excess liquid 1/2 teaspoon red pepper flakes 1/2 cups bread crumbs 1/4 cup grated Parmesan, plus 1/3 cup 1/4 cup Romano, plus 1/3 cup 2 tablespoons butter, softened, plus 2 tablespoons 12 ounces mozzarella cubed (about 2 cups) 1/4 teaspoon freshly ground nutmeg Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes. In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat. In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 59695,"Peanut Butter Crackers With Glazed Grapes 1/2 cup all-purpose flour, plus more for dusting 1/4 cup whole-wheat flour 3 tablespoons rolled oats 1 tablespoon packed light brown sugar 1/2 teaspoon fine salt 3 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons finely chopped salted roasted peanuts 1/4 cup peanut butter (creamy or crunchy) 2 tablespoons milk 3 tablespoons granulated sugar 1/2 cup dry red wine 1 small sprig thyme 15 large seedless red grapes, halved Pinch of kosher salt 1/3 pound brie, camembert or other soft cheese, at room temperature Freshly ground pepper (optional) Instructions: Pulse both flours, the oats, brown sugar and fine salt in a food processor until combined. Add the butter and pulse until the mixture looks like wet sand. Add the peanuts, peanut butter and milk and pulse until the mixture clumps together. Turn the dough out onto a lightly floured surface, form into a ball and knead 4 or 5 times. Roll into a 12-inch-long log, about 1 inch in diameter. Wrap in plastic wrap and refrigerate until firm, about 2 hours. Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper. Slice the dough into 1/4 -inch-thick rounds and arrange 1 inch apart on the prepared baking sheets. Bake until golden, 10 to 12 minutes. Transfer the baking sheets to racks and let the crackers cool. Meanwhile, make the glazed grapes: Cook the granulated sugar, wine and thyme in a small saucepan over medium heat until syrupy, 10 to 12 minutes. Discard the thyme and add the grapes and kosher salt; stir to coat and cook 1 more minute. Remove from the heat and let cool. Spread each cracker with cheese and top with a glazed grape. Season with pepper, if desired. Photograph by Kana Okada ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59696,"Garlic Soup 3 tablespoons mild flavored olive oil 9 cloves garlic, halved 1/2 loaf crusty French bread cut into 1inch cubes 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 8 cups richly flavored chicken broth 3 eggs, lightly beaten 2 tablespoons chopped epazote leaves 1 lime, cut into 6 wedges Instructions: Preheat the oven to 325 degrees. Heat the olive oil over a low flame in a soup pot and add the halved garlic cloves. Cook slowly, stirring occasionally until oil is well flavored and garlic is mushy, but has no color, about 5 minutes. Remove and discard the garlic. Pour about half the oil over the diced bread in a bowl and toss well to coat. Sprinkle well with salt and pepper and spread out on a cookie sheet. Bake for 10 to 15 minutes, or until golden brown and crisp through, and set aside. Pour the broth into the pot with the remaining garlic-infused oil and heat to simmering. Lightly beat eggs again and, stirring constantly in a circular motion, add them to the broth. Add epazote and simmer until eggs are set, about 3 more minutes. Divide croutons among 6 warm soup bowls and ladle egg drop broth into each bowl. Garnish with a squeeze of lime and drop the lime wedge in the bowl. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59697,"Chocolate-Swirled Cheesecake 1 cup chocolate graham cracker crumbs 3 tablespoons butter or margarine, melted 2 tablespoons granulated sugar Non-stick cooking spray 1 (6-ounce) package semisweet chocolate morsels 2 (8-ounce) packages cream cheese (regular or nonfat) softened 1 1/4 cups sour cream (regular or nonfat) 1 egg 2 teaspoons vanilla extract 1 cup granulated sugar 6 tablespoons all-purpose flour Instructions: Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside. To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly. In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan. Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect). Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 59698,"Lemon Orzo Kosher salt and freshly ground black pepper 1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)
Instructions: In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain. Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 59699,"Southwestern Spaghetti 1 pound spaghetti 1 (28-ounce) can diced tomatoes 1 teaspoon onion flakes 1/2 teaspoon garlic powder 1 low-sodium vegetable bouillon cube, broken up 2 pickled jalapenos, seeded and chopped Salt and freshly ground black pepper 1/4 cup grated Parmesan Instructions: Cook spaghetti according to package directions. Drain and set aside. In a blender, combine tomatoes, onion flakes, garlic powder, bouillon cube, and jalapeno. Process until smooth. Transfer mixture to a saucepan and set pan over medium-high heat. Simmer for 5 minutes. Season, to taste, with salt and black pepper. Transfer spaghetti to a serving platter and top with sauce. Sprinkle Parmesan over top. Serve with garlic bread from the freezer section, cooked according to package directions. ","[Rioja, Tempranillo, Garnacha, Barbera]" 59700,"Quick-Pickled Garlic-Dill Green Beans Kosher salt 1 cup distilled white vinegar 4 teaspoons sugar 2 large garlic cloves, sliced 3/4 pound green beans, trimmed 5 small dill sprigs Instructions: Heat 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat. Add the vinegar, sugar and garlic and bring to a boil, stirring occasionally to dissolve the salt and sugar, 1 to 2 minutes. Pack the green beans and dill into a 1-quart jar. Pour in the hot brine to cover completely (you might not use all the brine). Let cool completely, about 30 minutes. Cover the jar and refrigerate at least 6 hours and up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 59701,"French Style Chicken and Goat Cheese Tortillas 2 cups seedless red or green grapes, washed and chopped 1/2 cup toasted chopped walnuts 1/4 cup chives 8 ounces soft goat cheese like a Montrachet, at room temperature 1/2 cup chopped fresh parsley 1 teaspoon dried thyme Salt and freshly ground black pepper Dijon mustard to taste 1 to 2 tablespoons of fresh lemon juice 4 tablespoons melted butter 8 flour tortillas| 2 cups shredded roasted or other cooked chicken Instructions: Preheat the oven to 450 degrees. Combine the grapes, walnuts and chives and set aside. Combine the goat's cheese with the parsley and thyme and season well to taste with salt and pepper. Mix a tablespoon or more of mustard and the lemon juice in the melted butter and brush some of this mixture over each tortilla. Set them on a baking sheet and top with some chicken and goat's cheese. Bake for 5 minutes or until warmed throughout and cheese has melted somewhat. Remove from oven, fold in half and serve topped with the grape, walnut and chive mixture. ","[Burgundy, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 59702,"Lemon Blueberry Hand Pies 2 premade pie crusts 2 cups fresh blueberries
1/4 cup granulated sugar
2 tablespoons tapioca
1/8 teaspoon kosher salt
1 lemon, zested and juiced 1 egg whisked with 1 tablespoon water Demerara sugar, for topping 1 cup confectioners' sugar Instructions: For the hand pies: Preheat the oven to 400 degrees F. Cut each pie crust in half through the middle, then in thirds in the other direction, creating 6 pieces (square off the edges to make rectangles or strips). Place the blueberries, granulated sugar, tapioca, salt and 1 tablespoon of the lemon juice (save the remaining lemon juice for the glaze) in a small saucepan over medium heat. Simmer and stir until the blueberries release their juices and burst, 4 to 5 minutes. Remove from the heat, add the lemon zest and allow the mixture to cool, about 10 minutes. Dollop 1 tablespoon cooled blueberry filling on each pie piece. Brush the egg wash along the edges and fold the pie crust; crimp with a fork to seal. Brush each pie with the egg wash and sprinkle with demerara sugar. Bake on a parchment-lined baking sheet until golden, 15 to 20 minutes. Set aside to cool. For the glaze: Whisk together the confectioners' sugar and 2 tablespoons of the lemon juice, 1 tablespoon at a time, until a pourable glaze forms. Keep at room temperature until ready to use. When serving, use a spoon to swizzle the top of each hand pie with the lemon glaze. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 59703,"Sweet and Spicy Pepitas Popcorn Balls 3 (3.5-ounce) bags natural microwave popcorn 2 cups pepitas (hulled pumpkin seeds) 1 cup heavy cream 1 cup sugar 1/2 cup light corn syrup 2 tablespoons unsalted butter, cut into pieces, plus more for forming 1/4 teaspoon fine salt 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper Instructions: Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl. Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Add to the popcorn. Make caramel: Warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes. Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and stir in the cinnamon and cayenne. Cool for about a minute. Pour caramel over the popcorn and stir to evenly coat. When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 59704,"Tiered Macaron Cake 3 cups almond flour 2 3/4 cups confectioners' sugar
7 to 8 grams gel food coloring in the color of your choice
7 large egg whites, preferably \aged\ (see Cook's Note) 1/4 teaspoon fine sea salt
A squirt of lemon juice
1 1/3 cups granulated sugar
12 large egg yolks 2/3 cup granulated sugar
1/2 cup cornstarch
1/4 teaspoon fine sea salt
2 cups heavy cream
2 cups whole milk
4 sticks (1 pound) unsalted butter, cut into 1-tablespoon pieces, at room temperature
1/2 teaspoon lemon extract
1/3 cup seedless blackberry jam
2 pints blackberries
1 pint raspberries
Instructions: For the macaron cake layers: Fit a large pastry bag with a large open pastry tip. Line 3 sheet pans with parchment. Using a 9-inch cake pan and a Sharpie, trace around the cake pan to create a 9-inch circle on each piece of parchment. Using a 6-inch cake pan and a Sharpie, trace around the cake pan to create a 6-inch circle next to the 9-inch circle on each piece of parchment; flip the parchment pieces over so the ink is facing down but you can still see the outline of the circles. Set aside. Sift together the almond flour and confectioners' sugar in a large mixing bowl. Add the food coloring and 2 tablespoons of the egg whites but do not stir. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, add the salt and remaining egg whites and give it a quick stir. Set aside. In a saucepan, add the lemon juice and 1/3 cup water, then the granulated sugar. Heat over medium heat, stirring gently and brushing down any sugar granules that are clinging to the side of the pan with a damp pastry brush, until the sugar has completely melted. Continue to heat, without stirring or agitating the mixture, until the syrup reaches 235 degrees F. Then, start the mixer with the egg whites on high. Continue to heat the syrup, without stirring, until it reaches a final temperature of 245 degrees F. At this point, make sure the egg whites are nice and foamy, then carefully pour the sugar syrup down the side of the bowl, being careful not to pour it on the moving whisk (DANGER!). Whisk on high until the whites are bright white and shiny but not yet holding a stiff peak. Add the meringue to the bowl with the confectioners' sugar and almond flour and fold together until the batter is smooth, the consistency of ketchup and shiny. Transfer the meringue batter to the prepared pastry bag. On one of the 9-inch circles, pipe the batter in a spiral just large enough to fill the circle by starting in the very center and piping tight circles to the edge of the outline. Pipe the batter in the 6-inch circle in the same manner. Repeat with the remaining circles on each sheet pan. If you have additional batter, pipe quarter-size dollops or hearts on the empty spaces on the sheet pans. Gently tap the sheet pans on a work surface a few times to release any air bubbles and allow to sit at room temperature for 20 to 30 minutes to form a \skin.
Preheat the oven to 275 degrees F. Bake the macaron shells, opening the oven door during baking very quickly once or twice if it's very humid to allow moisture to escape, 20 to 25 minutes. Allow the shells to cool completely before filling. For the German buttercream: Combine the egg yolks, granulated sugar, cornstarch and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk until smooth. In a large saucepan, bring the heavy cream and milk to a simmer. With the mixer running on medium speed, slowly add the hot cream/milk mixture to the bowl by pouring it down the side and into the egg yolk mixture, mixing to completely combine. Transfer the mixture back into the saucepan and heat, whisking CONSTANTLY over medium-low heat, until the mixture thickens to the consistency of mayonnaise and starts to bubble, about 5 minutes. Transfer the hot pastry cream to the CLEAN bowl of a stand mixer fitted with a CLEAN whisk attachment and mix until the mixture has cooled to room temperature, 10 to 15 minutes. Add the butter a few tablespoons at a time, whisking between each addition. Continue adding and whisking until the mixture thickens and has transformed into a spreadable filling. You may not need the entire pound of butter. Remove a third of the filling to a small bowl and stir in the lemon extract. In the remaining buttercream in the mixing bowl, add the blackberry jam and mix until smooth and combined. Transfer the fillings to separate large pastry bags fitted with large open star tips. On the flat side of one of the large macaron rounds, arrange blackberries around the perimeter, leaving about 1/2 inch of space between each. Evenly space more blackberries in the center. Pipe the blackberry buttercream around the blackberries. Top with a second large macaron round and repeat with the remaining blackberries and buttercream. Top with the third large macaron round. Repeat with the smaller macaron rounds, using the raspberries and lemon buttercream. Stack the smaller round on top of the larger one, or use a tiered cake stand to separate the two layers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59705,"Easy Pizza Dough 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 Cornmeal, to dust Instructions: In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar. While mixer is running, gradually add water and 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 dough rise in warm spot until doubled in bulk, about 2 hours. Preheat oven to 500 degrees F. If using a pizza stone, place stone in oven on bottom rack, preheat oven 1 hour ahead. Punch dough down, cut in half. Place half of the dough on generously floured work surface. By hand, form dough loosely into a ball and 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 and if you get a hole just pinch the edges back together. To prevent dough from sticking to counter, turn over the dough and sprinkle with flour. Also, flour the counter top and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings. Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Bake 10 to 12 minutes or until golden. Roll out remaining dough and top with desired toppings or freeze in freezer bags. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 59706,"White Peach Iced Tea 12 ounces fresh brewed iced tea, chilled 6 ounces gin 6 ounces white peach puree 4 ounces simple syrup Peach bitters, as needed Sparkling wine or Champagne, for serving Peach wedges, for garnish Instructions: In a pitcher, stir together the iced tea, gin, peach puree, simple syrup and peach bitters to taste. Refrigerate until well chilled. Pour over ice into highball glasses and top with sparkling wine or Champagne. Garnish with peach wedges ","[Prosecco, Cava, Brut Ros]" 59707,"New York Breakfast 8 pieces packaged, thin pumpernickel bread (3 1/2 by 3 1/2 inches) 1/4 cup whipped cream cheese 8 ounces thinly sliced smoked salmon 1/2 red onion, thinly sliced 1/4 English cucumber, thinly sliced 2 medium tomatoes, cored, seeded and diced 2 teaspoons chopped, fresh chives Salt and pepper Instructions: Toast the bread and spread 1 1/2 teaspoons of cream cheese on top of each piece. Put a slice of smoked salmon, a couple of slices of onion, one or 2 slices of cucumber, and about 1 tablespoon of chopped tomato on top of that. Sprinkle with chives and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59708,"Grilled Salmon and Polenta with Fennel Salad 3 lemons (1 juiced, 2 halved) 1 teaspoon dijon mustard 2 tablespoons extra-virgin olive oil, plus more for brushing 1 pint grape or cherry tomatoes, halved 1 bulb fennel, trimmed, cored and very thinly sliced, plus 1/4 cup chopped fronds Kosher salt and freshly ground pepper 4 6-ounce skinless center-cut salmon fillets (preferably wild) 1 teaspoon ground fennel seeds 1 14-ounce tube prepared polenta, sliced into 8 rounds 1 cup torn fresh basil Instructions: Whisk the lemon juice and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the tomatoes and sliced fennel and toss. Season with salt and pepper; set aside. Preheat a grill to medium high and brush the grates with olive oil. Season the salmon on both sides with the ground fennel, salt and pepper. Brush the polenta rounds with olive oil. Grill the salmon and polenta until well marked and the salmon is just cooked through, 3 to 4 minutes per side. Meanwhile, grill the lemon halves cut-side down until marked, about 3 minutes. Add the fennel fronds and basil to the fennel salad; toss. Serve the salmon with the polenta, fennel salad and grilled lemons. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 59709,"Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee 4 (8 1/2-ounce) boxes cornbread mix (recommended: Jiffy) 4 (12-ounce) cans condensed milk (recommended: Carnation) 4 eggs 3/4 cup chopped jalapeno peppers 1 teaspoon sugar 2 cups shredded American cheese 3 pounds cleaned Louisiana crawfish tails 1/2 (15-ounce) can cream-style corn 1 1/2 tablespoons Creole seasoning 2 sticks butter 2 tablespoons all-purpose flour 2 onions, minced 1 green bell pepper, diced 3 cloves garlic, diced 1 pound cleaned crawfish tails 1 teaspoon ground cumin 1/8 teaspoon hot sauce 1/8 teaspoon Worcestershire sauce Large container crawfish fat Salt and pepper Instructions: For the cornbread: Preheat the oven to 300 degrees F. Grease enough cupcake pans to make 60 cornbreads. In a large bowl, mix the cornbread mix, milk and eggs. While stirring, slowly add the jalapeno peppers, sugar, cheese, crawfish and corn. Add the Creole seasoning and pour into the prepared cupcake pans (makes about 60 cupcakes). Cook until done, 50 to 55 minutes. For the etouffee: In a stockpot, melt the butter over medium heat. When the butter is bubbling, add the flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes; do not brown. Stir in the onions and bell peppers and saute until the onions are translucent, about 10 minutes. Add the garlic and saute 3 minutes. Stir in the crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with the cumin, hot sauce, Worcestershire sauce and salt and pepper, to taste. Reduce the heat and simmer 10 minutes. Serve 2 muffins per person with sauce ladled over the top. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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, Sauvignon Blanc, Pinot Grigio, Riesling]

" 59710,"Orange Chicken Burrito 16 ounces distilled white vinegar 1/4 pound garlic 1/4 pound ginger, diced 1 cup sugar 1/4 cup kosher salt 5 chiles de arbol 2 oranges, cut up 1 ounce cornstarch 1 quart neutral cooking oil, like canola 1/2 cup cornstarch 1/2 cup rice flour 3 skinless, boneless chicken thighs, diced 1 cup long-grain rice 1 tablespoon plus 1 stick unsalted butter Pinch kosher salt Sesame oil, to taste Soy sauce, to taste 1/2 pound sugar snap peas, chopped 2 carrots, shredded 1/2 head napa cabbage, shredded 4 large eggs Six 12-inch flour tortillas 1 cup mayonnaise Instructions: For the orange sauce: Combine the vinegar, garlic, ginger, sugar, salt, chiles and oranges in a medium saucepan. Bring to a simmer, then reduce by half, 15 to 20 minutes. Strain, then add back to the saucepan. Meanwhile, add 2 ounces warm water to the cornstarch in a mixing bowl and combine to make a slurry. Whisk the slurry into the sauce. Bring to a boil to thicken the sauce. Turn off the heat and set aside. For the chicken: Add the oil to heavy-bottomed pot or Dutch oven, then place over medium heat. Clip a deep-frying thermometer to the side of the pot and bring the temperature of the oil up to 375 degrees F. Combine the cornstarch, rice flour and 1 cup water in a bowl and whisk to form a batter. Add the chicken to the batter, then scoop half out using a spider or slotted spoon and add the chicken to the oil. Fry until crispy, 5 to 7 minutes. Remove the chicken to a bowl and add a few spoonfuls of orange sauce (you can add more to taste but start out conservatively). Toss to coat. Fry and sauce the remaining chicken in the same manner and set aside. For the rice: Preheat the oven to 325 degrees F. Bring 1 1/2 cups water up to a boil in a teakettle or saucepan. Place the rice in a strainer and run under cold water until the water runs clear, about 45 seconds. Set aside. Melt 1 tablespoon butter in a medium ovenproof saucepan over low heat. Add the rinsed rice and salt and stir to coat. When the water has come to a boil, carefully pour it over the rice and bring to a simmer, stirring constantly. Cover the saucepan and transfer to the oven for 20 minutes. Remove the rice from the oven and allow to cool. Melt the remaining stick of butter in a large cast-iron pan until foamy, then add the rice to brown on one side, about 5 minutes. Add a few shakes of sesame oil and soy sauce, then half of the sugar snap peas, half of the carrots and half of the cabbage. Whisk the eggs in a bowl, then scramble into the rice. Continue cooking until well-combined and slightly crispy. Combine the remaining vegetables into a slaw in a bowl and keep cool. To serve: Warm the tortillas in the oven or on the stovetop until pliable. Spread a generous amount of mayonnaise on each tortilla, then add some fried rice, a handful of slaw and some crispy chicken. Drizzle with extra orange sauce. Roll and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59711,"Pork Tenderloin with Chimichurri 6 garlic cloves, peeled and minced 2 jalapenos, seeded and minced 1/4 cup red wine vinegar About 1/2 cup finely chopped fresh flat-leaf parsley About 1/2 cup finely chopped fresh oregano leaves 3 limes, juiced 1 cup extra-virgin olive oil 1 teaspoon kosher salt 1 teaspoon whole black peppercorns 2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry Kosher salt Freshly ground black pepper Extra-virgin olive oil Lime juice, for drizzling Parsley sprigs, for garnish Instructions: Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry. Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes. Preheat an outdoor charcoal grill or oven broiler to high. Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table. ","[Malbec, Tempranillo, Garnacha, Barbera]" 59712,"Stained Glass Cookies 1 package (17.5 ounces) sugar cookie mix (recommended: Betty Crocker) 1/3 cup cream cheese, softened in microwave for 45 seconds 1 egg 1 teaspoon lemon extract 3 tablespoons cake flour 8 ounces hard candies, assorted colors (recommended: Jolly Ranchers or LifeSavers) Baking sheets Aluminum foil and cooking spray Mixing bowl Flour Rolling pin Oversized (4 to 5-inch) ornament-shaped cookie cutter Smaller cutters, round or square Cooling rack Instructions: Line baking sheets with aluminum foil and spray lightly with cooking spray. Alternatively, you can use a silicone baking mat. In a large bowl, stir together all ingredients, except hard candies, until dough ball forms. Split dough in half and form into disks. Roll out dough on a lightly floured surface to 1/4-inch thick. Cut out cookies with oversized (4 to 5-inch) ornament-shaped cookie cutters. Place cookies on prepared baking sheets spaced 1-inch apart. On each of the large cookies, cut out 3 or 4 smaller shapes using 1/2 to 1-inch cookie cutters. If cookies are to be used as ornaments, make a hole at the top with a straw. Chill in refrigerator for 30 minutes. While cookies chill, place unwrapped hard candies, sorted by color, in separate zip-top resealable bags. Squeeze air from bags and seal; crush candies with rolling pin. Set aside. Preheat oven to 375 degrees F. Remove cookies from refrigerator and fill centers of cookies with crushed hard candies. Bake for 9 to 12 minutes or until edges just start to turn golden. Cool completely on baking sheet on a rack. Repeat with remaining dough. Store completely cooled cookies separated by waxed paper in an air-tight container for 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59713,"Game Night Buffalo Chicken Sandwich Blue cheese aioli, see recipe 4 TYSON? Chicken Breast Fillets Store-bought Wing Sauce Good quality buns Lettuce (sturdy lettuce like romaine) Tomato 1 cup of blue cheese, crumbled 1 1/2 cup of mayonnaise Salt and pepper to taste Instructions: Pre-heat oven to 425 degrees F. Prepare Tyson chicken according to package directions. Remove from oven and keep oven on. While chicken is cooking place crumbled blue cheese, mayonnaise, salt and pepper in a food processor. Pulse for 10-15 seconds or until thoroughly combined. Remove from processor and set aside. In a large bowl combine wing sauce and cayenne pepper. Toss cooked chicken with wing sauce to coat. Place chicken back onto baking sheet. Top each fillet with one slice of cheese. Heat 4-5 minutes or until cheese melts. While cheese is melting, spread blue cheese aioli onto the cut side of each bun. Place lettuce and tomato on bun bottoms. Add the chicken breast and top with the other half of bun. ","[Chardonnay, Riesling, Zinfandel, Cabernet Sauvignon]" 59714,"Silence of the Leg O' Lamb 1 sirloin end leg of lamb, boned, and trussed 4 cloves garlic 8 fresh mint leaves 1 tablespoon brown sugar 1 tablespoon kosher salt 2 teaspoons black pepper 5 tablespoons strong mustard, such as Dijon 2 tablespoons canola oil 2 sprigs fresh rosemary Instructions: Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of the roast. Roll the leg into a roast shape and tie with cotton butcher's twine. Fire 2 quarts (1 chimney's worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher's twine from the roast. Cover with foil and rest it for 15 minutes before serving. ","[Chardonnay, Pinot Noir, Syrah, Cabernet Sauvignon]" 59715,"Red Wine Granita One 16-ounce package frozen mixed berries 1/2 cup sugar
2 cups red wine, such as Pinot Noir
Mint leaves and fresh berries, for garnish
Instructions: Combine the frozen berries, sugar and 1/2 cup water in a small saucepan. Bring to a boil. Cook until the sugar dissolves, about 1 minute. Puree in a food processor and strain through a fine wire-mesh strainer, pressing the fruit with a wooden spoon to release the juices. Let cool. (Or place over an ice water bath to cool quickly.) Combine the syrup with the wine in a bowl. Pour into a 9-inch square metal pan. Freeze, scraping the mixture occasionally with a fork to create ice crystals, until firm, 4 to 6 hours. Spoon the granita into serving glasses and garnish with mint and fresh berries. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]" 59716,"Sunny's Easy S'mores Truffles 2 cups milk chocolate chips One 14-ounce can sweetened condensed milk
1 cup bittersweet chocolate chips
Pinch of kosher salt
2 cups mini marshmallows 1 cup crushed cinnamon graham crackers
Instructions: For the truffle base: In a double boiler (you know the rules, don't let that water touch the bottom of your top pot or bowl), add the milk chocolate, sweetened condensed milk, bittersweet chocolate and salt. Cook until the mixture reduces in volume and slightly thickens, 8 to 10 minutes. Transfer to a tray and then refrigerate until solid, about 3 hours. For the coating. Set the oven to broil or the highest temperature possible on your oven and preheat. On a large parchment paper-lined baking sheet with edges, add the marshmallows in 1 layer. Broil until the marshmallows are black: not brown, but black. If the oven is uneven, rotate the tray during broiling, but it needs to char them black. Have the strength to wait. Allow the marshmallows to cool completely; sliding the parchment off the sheet onto a plate and placing it in the fridge helps. Once the marshmallows are hardened completely, remove and finely chop. Add them to a large bowl with the graham cracker crumbs and stir to combine. Remove the truffle base from the refrigerator and, using a small scoop or spoon, make several balls a bit smaller than a golf ball or the size of a shooter marble. Roll these in the graham/marshmallow coating and place on a tray. Repeat with the rest of the truffle base and coating and refrigerate until ready to serve. Serve the truffles chilled or at room temperature. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 59717,"Bacon-Stuffed Burgers 1/2 cup shredded Monterey Jack cheese 4 slices bacon, chopped 1 pound ground beef chuck
Kosher salt and freshly ground black pepper
Vegetable oil, for brushing the grill pan 4 large sweet Hawaiian buns, such as King's Hawaiian, split Instructions: Combine the cheese and bacon in a bowl. Put the ground chuck in another bowl and sprinkle with salt and pepper; mix with a rubber spatula. Flatten a quarter of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; place in the center of the patty. Bring up the sides of the patty over the filling, making sure the cheese is completely covered; flatten slightly to shape. Repeat with the remaining meat and filling. Set the patties side-by-side on a platter and refrigerate while preparing the grill. Place a large grill pan covering two burners over medium-high heat, or preheat an outdoor barbecue until very hot. Brush the grates with oil. Grill the burgers for 8 minutes per side for medium. Transfer to a clean plate. Rub the grill grates with more oil. Grill the buns cut-side down for 1 minute to toast. Serve the burgers with your favorite condiments and garnishes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 59718,"Smoky Sweet Potato Chicken Stoup 2 tablespoons extra-virgin olive oil 2 medium carrots, peeled 2 ribs celery 1 large onion, peeled and halved 2 cloves garlic, chopped 1 to 2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can Salt and black pepper 1 teaspoon dry thyme, eyeball it 1 bay leaf 1 cup dry white wine, eyeball it 5 cups chicken stock 1 large sweet potato 3/4 to 1 pound chicken tenders, cut into bite size pieces 4 scallions, white and green parts thinly sliced 1/4 cup cilantro leaves, a generous handful, roughly chopped 1/2 cup sour cream, for garnish, optional Instructions: Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan. While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes. Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top. ","[Rioja, Tempranillo, Garnacha, Barbera]

" 59719,"Fresh Fruit Platter 5 large fresh fig leaves 1/2 honeydew melon, peeled, seeded, and sliced
1/2 cantaloupe melon, peeled, seeded, and sliced
1/2 fresh pineapple, peeled, halved lengthwise, cored, and sliced
6 to 8 fresh figs, halved
1 pint fresh raspberries
1 pint fresh blueberries
Fresh mint sprigs
Instructions: Place the fig leaves on a large, flat platter. Arrange the fruit artfully on top of the leaves and place the mint sprigs in the middle. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59720,"Zeytoon Parvardeh 1 cup walnuts 1 cup fresh mint leaves, finely chopped 2/3 cup fresh cilantro leaves, finely chopped 4 cloves garlic, minced 1/2 cup olive oil 1/2 cup pomegranate molasses Table salt 2 cups green olives, pitted (see Cook\u2019s Note) Pomegranate seeds, for garnish, optional Instructions: Pulse the walnuts in a food processor until finely ground (see Cook\u2019s Note). Transfer to a medium bowl, add the mint, cilantro and garlic and stir to combine. Stir in the olive oil, pomegranate molasses and 1/4 teaspoon salt and mix to make a paste. Add the olives and give the mixture a good stir. Transfer to a container with a lid and refrigerate for at least 4 hours and up to 48 hours. (The longer the olives marinate, the better the flavor.) Taste and add more salt, if desired. Transfer to a serving bowl, top with pomegranate seeds if using and serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 59721,"Eggplant Timbale 2 medium eggplants, sliced 1/4-inch thick 1/3 cup olive oil, plus 2 tablespoons 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 pound penne pasta 1 medium onion, diced 1/2 pound ground beef 1/2 pound Italian pork sausage 1/4 cup Marsala wine 1 cup frozen peas, thawed 2 cups store-bought marinara sauce 1 1/2 cups diced smoked mozzarella cheese (about 6 ounces) 3/4 cup grated Pecorino Romano cheese, plus 1/4 cup 1 cup chopped fresh basil leaves Instructions: Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.
Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set. To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 59722,"Devil's Food Cake with Cream Cheese Frosting 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans 2 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 1/2 teaspoon fine salt 1/4 cup milk 2 cups plus 2 tablespoons granulated sugar 3/4 cup unsweetened cocoa powder 2 teaspoons pure vanilla extract 3 large eggs, at room temperature Two 8-ounce packages cream cheese, at room temperature 2 sticks (1 cup) unsalted butter, cut into cubes, at room temperature 2 1/2 cups confectioners' sugar 1 teaspoon pure vanilla extract 1/4 teaspoon fine salt 1/4 cup cold heavy cream Instructions: Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper. Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside. Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition. Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter. Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms. Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more. Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59723,"Brown Butter Crispy Treats 4 tablespoons salted butter, plus more for greasing the baking sheet One 10-ounce bag marshmallows
1/4 teaspoon kosher salt
6 cups rice cereal
1 bag mini white marshmallows
Instructions: Thoroughly grease a baking sheet with softened butter. Add the butter to a large pot set over medium heat. Allow it to melt and bubble up, swirling the pot to keep it moving around, until the butter is a medium golden brown, 3 to 4 minutes. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and pour in the cereal, folding gently the whole time until combined. Then pour in the mini marshmallows and gently fold in. Turn the mixture into the buttered baking sheet and press flat. Let cool completely, and then cut into squares or rectangles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59724,"Strawberry Hot Chocolate with Chocolate Pretzel Dippers 1 cup (about 6 ounces) semi-sweet chocolate chips, such as Ghirardelli Twelve 7-inch pretzel sticks, such as Snyder's Pretzel Rods
3 cups vanilla-flavored unsweetened almond milk, such as Almond Breeze 1/2 cup unsweetened cocoa powder, such as Ghirardelli
1 tablespoon agave
12 medium (about 8 ounces) strawberries, hulled and halved or 12 whole frozen strawberries, thawed
1 cup (about 6 ounces) semi-sweet chocolate chips, such as Ghirardelli
Instructions: For the pretzel dippers: Line a small baking sheet with wax or parchment paper. Place the chocolate in a small bowl, and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Spoon the melted chocolate over the pretzels leaving a 2-inch handle at the top. Transfer to the prepared baking sheet and refrigerate until the chocolate has set, about 30 minutes. Store in an airtight container at room temperature. For the hot chocolate: In a blender, combine the almond milk, cocoa powder, agave and strawberries. Blend until smooth. Transfer to a medium saucepan and add the chocolate chips. Heat over medium heat, stirring occasionally, until the mixture is smooth and the chocolate has melted, about 8 minutes. Pour the hot chocolate into 4 mugs and serve the dippers alongside. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 59725,"Baked Potatoes with Assorted Toppings 6 large baking potatoes Vegetable oil Instructions: Preheat oven to 450 degrees. Scrub the potatoes to remove any dirt. Dry the potatoes and prick with a fork. Rub the skins lightly with the vegetable oil. Place the potatoes on a cookie sheet or jelly-roll pan. Bake potatoes for 45 minutes, or until tender. Split the potatoes and press with your fingers to loosen pulp. Serve with one or more of the following toppings: American: shredded American cheese, bacon bits, and cooked broccoli
Italian: pesto sauce and shredded mozzarella cheeses
Sicilian: chopped pepperoni, pizza sauce, and grated Parmesan cheese
Nicoise: flaked tuna, green bean pieces, diced red onion, tomato
Children's: sliced frankfurters and cheese spread ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 59726,"High Bar Olympic Chicken 6 egg whites 2 tablespoons non-fat yogurt 1/2 cup cornmeal 1/2 cup bread crumbs 1 teaspoon cayenne pepper 2 teaspoons freshly ground black pepper 1 tablespoon dried oregano 1 tablespoon paprika 1/2 teaspoon salt 2 pounds boneless, skinless chicken breasts 1/2 cup flour Instructions: Preheat oven to 375 degrees. In a large bowl, whisk the egg whites lightly to a froth. Add the yogurt and whisk to combine. In another large bowl, combine the cornmeal, bread crumbs, cayenne, black pepper, oregano, paprika and salt. Dip the chicken breasts in the flour. Then dip them in the beaten egg whites, and finally in the seasoned cornmeal/bread crumb mixture. After breading the chicken, place it on a non-stick cookie sheet or a low sided roasting pan and put it in the oven. Cook for 35 minutes or until fully cooked and crispy brown. Serve with mashed potatoes blended with skim milk and non-fat sour cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 59727,"Pressure Cooker Chili 3 pounds stew meat (beef, pork, and/or lamb) 2 teaspoons peanut oil 1 1/2 teaspoons kosher salt 1 (12-ounce) bottle of beer, preferably a medium ale 1 (16-ounce) container salsa 30 tortilla chips 2 chipotle peppers canned in adobo sauce, chopped 1 tablespoon adobo sauce (from the chipotle peppers in adobo) 1 tablespoon tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin Instructions: Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl. Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately. ","[Zinfandel, Syrah, Tempranillo, Malbec]" 59728,"The Clown Hat 10 1/2 ounces white chocolate M & M's Milk Chocolate Mini Baking Bits
Scant 2/3 cup golden raisins (raisins need to be hydrated for at least 24 hours before using) Water as needed 1/2 cup dark rum or flavored liqueur 1 1/2 cups heavy cream 1/2 cup whole milk 1/2 vanilla bean 2 large eggs 2 large egg yolks 1/2 scant cup granulated sugar Caramelized Banana Saute, recipe follows 8 scoops vanilla ice cream Raspberry Sauce, recipe follows Mango Sauce, recipe follows Large ripe banana 1/2 cup dark rum or Grand Marnier Scant 1 cup granulated sugar 1 1/2 tablespoons unsalted butter, cubed (optional) 3 cups raspberries Scant 1/2 cup powdered sugar A few drops lemon juice 3 cups mango Scant 1/2 cup powdered sugar Instructions: For the Clown Hats: Melt white chocolate in microwave. Fill each cup all the way to the top with melted chocolate. Invert the paper cup over the bowl of chocolate and allow the excess chocolate to drip back into the bowl. Place the paper cups upside down on a wire rack placed over a parchment paper covered baking sheet and allow the chocolate to set. When use a sharp paring knife to gently trim the chocolate off the bottom (opening) of each hat. Then peel off the paper cone. To adhere the M&Ms baking bits to the hats, heat the tip of a paring knife in boiling water. Dry it off and gently press it against the chocolate hat to melt the spot for the candy. Immediately press an M&M into the chocolate hat. Use as many as you like to decorate hat. For the Raisin Creme Brulee: Hydrate the raisins by placing the raisins in a mixing bowl or glass jar and add water so that it covers the raisins by at least 1/2 inch. Stir in the rum or flavored alcohol. Cover with plastic wrap and place in the refrigerator for 24 hours. It is even better to allow the raisins to hydrate for 2 to 3 days; they will become very plump as they absorb the liquid. You can keep them in the refrigerator for a few weeks. When you are ready to use them, strain the amount that you need through a fine-mesh sieve before adding them to the recipe. Preheat the oven to 320 degrees. Sprinkle the hydrated raisins over the bottom of a 9-inch round cake pan with 2-inch-high sides. Pour the heavy cream and milk into a nonreactive 2-quart heavy-bottomed saucepan and set over medium heat. Use a sharp paring knife to slice the vanilla bean in half again, this time lengthwise. Separate the seeds from the outside skin by scraping the bean with the knife. Place the skin and seeds in the heating cream. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from heat. Place the whole eggs, egg yolks, and sugar in a large mixing bowl and whisk until well incorporated. Continue to whisk as you slowly pour the hot cream into the egg mixture. Whisk until the mixture is smooth and homogenous in color. Strain the mixture through a fine-mesh sieve to remove the vanilla bean pieces and any overcooked eggs. Your next step will be made easier if you strain the mixture into a large measuring cup with a spout. Place the cake pan on a baking sheet with 1-inch high sides. Fill the cake pan with the custard and set the baking sheet in the oven. Use hot water from the tap and pour enough water onto the baking sheet to reach halfway up the side of the pan. If you are using a convection oven, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat of the oven. If using a convection oven, preheat to 200 degrees. Baking time is about the same for either oven, about 50 minutes When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is underbaked. Put it back in the oven and shake it every 5 minutes until it is ready. Remove the mold from the oven and the water bath and place on a wire rack to cool for 30 minutes. Refrigerate for 2 hours before serving; it will finish setting in the refrigerator. Let the water bath cool before removing it from the oven. *See Puff Pastry recipe and insert here(separate recipe because of space limitations). For assembling the clown hats, use a paring knife to carefully cut a small circle from the top of each puff pastry shell. Set the top aside to use later. Use your finger to remove the doughy inside from the shell. Fill the shell with a large scoop of vanilla ice cream and reposition the puff pastry circle. Place the clown hat on top of the puff pastry. Decorate the plate with fruit sauces. For the Caramelized Banana Saute: Peel and dice the banana into 1/4-inch cubes. Place them in a small mixing bowl with the rum or Grand Marnier and about 1/3 of the sugar and let macerate for 10 minutes. Heat a medium-size heavy-bottomed frying pan over medium-high heat. If it starts to smoke, the pan is too hot and you need to run it under cool water, dry it, and start again. When warm, sprinkle the remaining sugar into the pan. Try to keep the sugar in an even layer to allow it to caramelize at the same time. As soon as you see the sugar begin to melt. Start moving the pan over the burner to keep the sugar from burning. Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar. Cook until all of sugar is light golden brown. I usually add the butter at this stage because it makes the caramel smoother. Add the banana mixture and spread it evenly in the pan. Let cook over medium-high heat until most of the liquid has evaporated and the bananas are soft but not mushy. If the bananas are still firm when most of the liquid has evaporated, add a few tablespoons of water and continue cooking until they are ready. Remove from the heat and pour the caramelized bananas onto a plate. Cover with plastic wrap and set aside. For the Raspberry Sauce: Puree the raspberries in a blender or food processor until completely smooth. Add the sugar 2 tablespoons at a time, incorporating it well after each addition and making sure any lumps are dissolved. Add lemon juice and blend again. Strain the sweetened puree through a fine-mesh sieve into a clean bowl. This will separate the pulp from the fruit puree and remove any small seeds. Stir the puree until completely smooth. For the Mango Sauce: Peel and remove pits of mangos. Chop into medium-size pieces. Puree the fruit until completely smooth. Add sugar 2 tablespoons at a time, incorporating it well after each addition and making sure any lumps are dissolved. Strain the sweetened puree through a fine-mesh sieve into a clean bowl. Stir the puree until completely smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 59729,"Gluten-Free Sugar-Glazed Doughnuts 520 grams Gluten-Free Pastry Flour Mix, recipe follows, plus more if necessary 1/2 teaspoon psyllium husk
1 tablespoon instant yeast
210 grams whole milk (about 3/4 cup)
1/3 cup cane sugar
2 teaspoons kosher salt
2 large eggs, at room temperature
1 teaspoon vanilla extract
60 grams (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature, plus more for greasing the bowl Pure olive oil, for frying (you can also use canola or safflower oil) 1/4 cup whole milk 1 teaspoon vanilla extract 2 cups confectioners' sugar 400 grams white rice flour 300 grams tapioca flour 150 grams cornstarch 100 grams millet 50 grams milk powder Instructions: Whisk the dry ingredients: Put the flour, psyllium and yeast into the bowl of a stand mixer. Whisk them together on low speed to aerate the flour.
Heat the milk: Set a small pot on low heat. Pour in the milk and heat until just warm (75 degrees F if you are using a thermometer). Turn off the heat.
Make the doughnuts: With the stand mixer running at low speed, add the sugar, salt and warm milk to the flour mixture.
With the mixer still running at low speed, add 1 egg at a time until all the eggs are fully incorporated into the batter. Dribble in the vanilla extract. Scrape the batter down the sides of the bowl fully. Run the mixer until the batter is airy and light, about 5 minutes.
Add the butter: Scrape down the sides of the bowl again. With the mixer running at low speed, add the butter, one cube at a time, until fully incorporated into the batter.
At this point, the dough should gather around the paddle of the stand mixer and gently slump off when you turn the mixer off. If it feels too wet, add a bit more flour. Turn the dough onto a lightly-floured surface. Wet your hands lightly.
Gently pat the dough, which will be sticky. Don't worry. That's why you wet your hands. Gently shape the dough, stretching and pulling as you can, into a large ball. Make a seam with the edges of the dough together. Put the dough, seam-side down, into a greased bowl. Cover the bowl with plastic wrap and let it sit in a warm place in the kitchen for 1 hour.
Roll out the dough: With wet hands, gather the dough and plop it onto a lightly-floured piece of parchment paper. Flour a rolling pin and roll out the dough just shy of the edges of the parchment paper. (Remember to go slowly. This will not feel like gluten dough.) The dough should be about 1-inch thick. Put the parchment paper onto a baking sheet and place it in the freezer for 10 minutes.
Cut out the doughnuts: Using a 3-inch doughnut cutter (or biscuit cutter or an empty tin can, if that's all you have), cut out 8 rounds from the dough. Cut holes in the rounds with a much smaller cutter. (You could also use your finger.) Set them aside on a piece of parchment paper.
You can roll out the remaining dough and cut out more doughnuts, if you want. They won't be quite as light as the first batch, but they are still doughnuts!
Let the doughnuts rest while you prepare the oil.
Heat the oil: Set a Dutch oven over medium-high heat. Pour in enough oil to fill the pot 1/3 of the way. Heat the oil to 350 degrees F. Fry the doughnuts: Using a slotted spoon, gently lower a doughnut into the hot oil. Add three more doughnuts.
Fry the doughnuts for 30 seconds on one side, then 45 seconds on the other side, then another 30 to 45 seconds on the first side again, until the doughnuts are a deep golden brown.
Remove the doughnuts to a baking rack set over a baking sheet. Fry the remaining doughnuts the same way.
Make the glaze: Whisk together the milk and vanilla extract in a medium bowl. Continue whisking as you add the confectioners' sugar. Whisk until all the lumps of sugar have been blended into a smooth glaze.
Dunk the warm doughnuts into the sugar glaze and return them to the cooling rack.
Eat immediately. Doughnuts are really only good the day they are made and they're best within an hour of being made. Pour all the flours and milk powder into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59730,"Sunny's Meatloaf Burgers 1 1/2 cups ketchup 1 1/2 teaspoons apple cider vinegar
2 tablespoons sriracha
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil 1/2 white onion, chopped
8 to 10 fresh oregano leaves, finely chopped
2 sprigs fresh thyme, finely chopped
1 teaspoon kosher salt
Freshly ground black pepper
2 stale slices white bread, rubbed between hands to make sand
1 large egg
One 212-milliliter jar sun-dried tomato or basil pesto (about 3/4 cup)
2 teaspoons Worcestershire sauce
2 ounces freshly grated Parmesan 2 cloves garlic, grated on a rasp
1 pound ground chuck (80/20)
3 to 4 burger buns, warmed Thin potato chips, for topping
Instructions: For the sauce: Combine the ketchup, vinegar, sriracha and pepper in a small pot. Simmer, stirring occasionally, until reduced slightly, 10 to 15 minutes. Remove and refrigerate. For the patties: Add the olive oil to a small pan on medium-high heat, then add the onion, oregano, thyme, salt, pepper and 1 tablespoon water. Stir to coat everything and cook until the onions are translucent but not browned, 3 to 5 minutes. Meanwhile, combine the bread, egg, pesto, Worsterschire sauce, Parmesan and garlic in a medium bowl. Add the sauteed onions to the breadcrumb mixture and stir to completely combine. Break up the beef in a large bowl with your hands or a wooden spatula. Add the breadcrumb mixture and gently mix together. Preheat the grill for cooking with direct and indirect heat at 350 degrees F or heat a pan over medium-high heat. Evenly divide the mixture into 3 or 4 balls and form into patties. Place on the direct heat of the grill or into the pan. Cook on one side until the patties release, 5 to 6 minutes, then flip, transferring to the indirect heat of the grill. If using a pan, simply lower the heat and cover the patties with a lid or upside-down metal bowl. Cook until the internal temperature reaches 160 degrees F, 5 to 6 minutes more. Remove from the heat and let rest, covered, for 5 minutes. For the burgers: Add a patty to each bun bottom, then top with the sauce and a pile of potato chips. Top with the bun tops. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 59731,"Best Chocolate Chip Cookies 1 1/2 cups all-purpose flour (see Cook's Note) 2 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, softened
1/4 cup vegetable oil
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
One 12-ounce bag semisweet chocolate chips
Instructions: Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59732,"Marshmallow Igloo Cake with Polar Friends Nonstick cooking spray, for greasing the pans All-purpose flour, for dusting the pans One 15.25-ounce box white cake mix (plus required ingredients) One 7-ounce jar marshmallow creme 1 cake doughnut One 16-ounce container vanilla frosting Three 10-ounce bags regular marshmallows About 4 cups granulated sugar 8 miniature marshmallows 3 brown candy-coated chocolate candies 6 small candy eyes
About 1 cup coarsely crushed blue rock candy
1 jumbo marshmallow 2 tablespoons coarsely chopped chocolate-covered almonds, peanuts or malt balls 3 red gummy bears, snipped into small pieces 2 orange gummy bears, snipped into small pieces 2 light pink gummy bears, snipped into small pieces 2 yellow gummy bears, snipped into small pieces 1 wheel black licorice lace 4 fish gummy candies 2 chocolate licorice twists, halved crosswise Confectioners' sugar, for dusting, optional Instructions: For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan and 8-inch half-sphere cake pan with cooking spray and dust with flour, tapping out the excess (see Cook's Note). Prepare the cake batter according to the package directions. Pour a little more than half the batter into the half-sphere pan and pour the remaining batter into the round pan. Bake until the cake round is baked through and a toothpick inserted in the center comes out clean, 22 to 25 minutes. Remove to a rack to cool. Reduce the oven temperature to 325 degrees F and continue baking the half-sphere until a toothpick inserted in the center comes out clean, 10 to 15 minutes more. Remove to a rack to cool. Remove the cakes from the pans while still warm and let cool completely on the rack.
For the igloo and polar bears: If the top of either cake domed while baking, shave it flat with a serrated knife before proceeding. Place the cake round bottom-side down on a large rimmed serving tray. Spread the top of the cake with the marshmallow creme almost to the edge (a wet offset spatula is helpful when spreading the creme). Place the half-sphere cake flat-side down on top of the cake round.
Cut the doughnut in half to make 2 half circles, trimming the insides of the pieces if necessary to make 2 arched doorways for the igloo. Frost the 2 pieces, stick them together so you have a short tunnel and attach it to the igloo with more frosting. Spread the remaining frosting all over the cake and doorway.
Set aside 8 regular marshmallows, then snip the remaining regular marshmallows in half from top to bottom (lengthwise) with sharp kitchen shears. Starting at the base of the cake and continuing in a circle, press the cut side of the marshmallows into the frosting to adhere to the igloo, packing the pieces as close as possible so almost no frosting shows through. Continue adding snipped marshmallows in rows until you reach the top. Add more snipped marshmallows to finish the doorway, quartering some lengthwise if necessary to make a tight fit. Cut 1 of the remaining whole regular marshmallows in half crosswise and put one piece on the very top of the igloo. Spread the granulated sugar around the cake on the tray to make drifts of snow. To make 3 polar bear heads: Snip a thin piece from one of the flat ends of 3 regular marshmallows to make them sticky. Flip the marshmallows over onto a plate so the untrimmed flat sides are face up. Snip a thin piece from the top and bottom of 3 mini marshmallows, then adhere a marshmallow to the center of each of the heads (these are the bases of the noses). Press a brown chocolate candy onto each mini marshmallow. To make eyes, use a toothpick to hollow out 2 sticky patches on each head, then apply a set of candy eyes to each. Cut 3 mini marshmallow in half crosswise and attach 2 pieces to the top of each head for ears.
To make the floating polar bear: Clear a space in the sugar snow with your fingers for a pool. Add the rock candy. Place one of the polar bear heads on the rock candy so it looks like it is peeking out of the water. Snip 2 regular marshmallows in half diagonally to make 4 triangular pieces. Arrange the pieces in the pool for paws. To make the sitting polar bears: Snip a disc from both the top and bottom flat ends of the remaining 2 regular marshmallows, then cut each disc into half-moons. Arrange 4 of the half-moon pieces cut-side up in a square to form front and back paws; arrange the other 4 in another square. Snip the jumbo marshmallow in half diagonally, then place one piece on each set of paws cut-side up, with the round end at the front set of paws. Attach a polar bear head to the upper third of the round end of each jumbo marshmallow piece. Snip an end from the remaining 2 mini marshmallows and attach one to each jumbo marshmallow piece for a tail. Sit the polar bears on the sugar.
For the campfire and fish: Sprinkle the chopped chocolate pieces in a circle to resemble dirt for a fire pit. Pile the red, orange, pink and yellow snipped gummy bears in the center to resemble a campfire and embers.
To make a fish over the fire: Cut an 8-inch piece of black licorice lace. Cut a small slit near the tail of 1 fish with the tip of a paring knife, making sure not to cut all the way through the tail. Thread the licorice lace through the slit and tie a knot on one end. Slide the fish down so it is secured by the knot. Lay the fish down on a work surface and lay 3 of licorice twist pieces on top of the fish so the tail of the fish and the end of the twisted licorice candies line up (eat or discard the fourth piece of licorice twist). Wrap the black licorice lace around the top of the licorice twists to keep them in a bundle, then tuck in the lace so it stays put. Stand the bundle upright and separate the licorice twists to form a tripod. Place it over the fire with the fish hanging in the middle.
For the fish on the line: Make a small slit near the tails of the 3 remaining fish with the tip of a paring knife, making sure not to cut all the way through the tails. Thread the remaining piece of black licorice lace through the slits. Tuck the ends of the licorice lace into the side of the igloo near the fire and arrange the fish so they hang down. Sprinkle the cake and bears with the confectioners' sugar for a snow effect, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59733,"Cauliflower Crust Pizza 1 small head cauliflower, chopped (5 to 6 cups)
1 cup grated Parmesan 1/2 teaspoon dried Italian seasoning
1 clove garlic, minced
1/2 teaspoon kosher salt Freshly ground black pepper
1 egg
1 1/2 cups shredded low-moisture mozzarella
1/2 cup marinara sauce
1/4 cup fresh basil leaves, torn
Instructions: Special equipment: a pizza stone and peel or two rimless baking sheets Place a pizza stone or rimless baking sheet in the oven; preheat to 475 degrees F. Add the cauliflower to a food processor; pulse until finely ground, about the consistency of couscous. Pour the cauliflower onto a clean kitchen towel (I like flour sack towels for this) and squeeze out as much liquid as possible. To a large bowl, add the cauliflower, Parmesan, Italian seasoning, garlic, salt, some black pepper and the egg. Mix until the mixture holds together when pinched. Line a pizza peel or a second rimless baking sheet with parchment paper; liberally brush with olive oil. Spread the cauliflower mixture into a 12-inch-wide circle on the parchment. Slide the parchment onto the preheated pizza stone or baking sheet. Bake until the cauliflower crust is barely golden and darker at the edges, about 15 minutes. Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara sauce over the top (this keeps the crust dry). Slide the pizza back onto the pizza stone or baking sheet and bake until bubbly and browned in spots, about 4 minutes. Scatter the basil over the top. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59734,"Trail Mix Butter 1/2 cup coarsely chopped unsalted raw pecans 1/2 cup coarsely chopped unsalted raw walnuts 1/2 cup unsalted raw cashew nuts 1/4 cup unsalted raw peanuts 1/4 cup unsalted raw sunflower seeds 2 tablespoons coconut oil Kosher salt 1/4 cup golden raisins 1/4 cup coarsely chopped dried pineapple 1 tablespoon honey, maple syrup or granulated sugar Crunchy topping, such as toasted coconut flakes, mini chocolate chips, crushed banana chips, peanut butter chips or favorite cereal, for serving Instructions: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Put the pecans, walnuts, cashews, peanuts and sunflower seeds on the prepared baking sheet and roast until fragrant and barely golden, about 6 minutes. Cool the nuts and seeds for 5 minutes.
Transfer the nuts and seeds to a food processor and add the coconut oil and 1/2 teaspoon salt. Blend, scraping down sides of bowl as necessary with a rubber spatula, until smooth, 4 to 7 minutes. The nut mixture will go from coarsely chopped, to fine meal, to clumpy ball, to smooth and creamy. Once the nut butter is smooth, add the raisins, pineapple and sweetener of choice and blend until the raisins and pineapple are finely chopped, about 1 minute.
Transfer the nut butter to a medium bowl, cover and allow to cool fully, about 1 hour. Once the nut butter is cool, serve with a crunchy topping of choice or transfer to an airtight container for storage. Store in an airtight container in the refrigerator for up to 2 weeks or at room temperature for up to 1 week.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59735,"Gravlachs: Sockeye Salmon Cold-Cured with Fresh Dill 1 frozen Alaska sockeye salmon 2 tablespoons course kosher-style salt 1 tablespoon granulated sugar 1/2 tablespoon course-crushed black pepper Fresh dill 1 teaspoon dry mustard 2 teaspoons sugar 2 teaspoons wheat flour White vinegar 1 cup mayonnaise 1 tablespoon finely chopped fresh dill 3 tablespoons whipped cream or artificial substitute Instructions: Thaw sockeye salmon that has been frozen for at least 1 week. Remove backbone and ribs, but leave the skin. Combine salt, sugar, and pepper in a small dish, then rub into flesh of each fillet, making sure to spread mixture uniformly. Layer dill over 1 fillet, then replace the other fillet on top. Put stacked fillets in a flat-bottomed glass or ceramic casserole pan large enough to allow fillets to lie flat. Cover loosely with plastic wrap and place another dish or a clean cutting board about the same size as the fillets, over the top of the fillets. Make sure the dish/board doesn?t touch the sides of the lower pan. Place a 3 to 5 pound weight on top to compress fillets. Place in refrigerator to allow a marinade to start forming. Once a day, flip fillets, ensuring both are well soaked in marinade. Replace the plastic wrap and weight, then return to refrigerator. After 4 to 5 days, the process is complete and the gravlachs will be ready. The weight flattens the fillets, and the loss of moisture produces the distinctive firm texture of lox. The gravlachs can be eaten right away. Or slice into halves or thirds, wrap securely, and freeze. To serve, cut thin slices but leave skin behind. This is generally easiest if the gravlachs is still slightly frozen. Mild Mustard-Dill Sauce: Combine mustard, sugar, and flour, then add enough vinegar to make a thick sauce. Add 1 tablespoon of mixture to mayonnaise, then stir in chopped dill and whipped cream. Present in a small dish with a serving spoon alongside the gravlachs. Serving Suggestions: Serve atop wafer crackers or melba-style toast with cream cheese, finely chopped onions, capers. For a more traditional twist, serve mild mustard-dill sauce. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 59736,"Mint Wafers 2 (12-ounce) bags semi-sweet chocolate chips 2 tablespoons butter or shortening 2 teaspoons peppermint extract 24 vanilla wafer cookies Instructions: Melt chocolate chips and butter in a small bowl in the microwave on 50% power in 2 or 3 (30-second) intervals, whisking after each. Add extract to chocolate. Place vanilla wafers on aluminum foil and pour melted chocolate over each, covering completely. Let sit for 10 minutes or until set. ","[Chardonnay, Riesling, Gewrztraminer]" 59737,"The Best Green Bean Casserole 1 ounce dried shiitake mushrooms 4 tablespoons unsalted butter
1 white onion, diced
12 ounces cremini mushrooms, sliced
6 tablespoons all-purpose flour
4 cups low-sodium chicken or vegetable broth
Kosher salt
1 1/2 pounds green beans, trimmed and halved
3/4 cup heavy cream
Freshly ground black pepper
1 white onion, halved and thinly sliced 1 cup buttermilk
2 cups all-purpose flour
Kosher salt
Vegetable oil, for frying
Instructions: Make the casserole: Place the dried shiitake mushrooms in a small bowl and cover with boiling water, about 2 cups, and cover with plastic wrap. Let steep for 20 minutes. Strain through a fine mesh strainer, reserve 1/2 cup of the liquid and slice the steeped mushrooms. Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the cremini and shiitake mushrooms; saute until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and mushroom liquid. Bring to a boil, then reduce the heat to medium-low and simmer until thickened, 5 to 10 minutes.
Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake off any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender and the sauce is thick, 10 to 12 minutes. Stir in the heavy cream and season with 2 teaspoons of salt and pepper.
For the topping: Soak the sliced onions in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake off the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
Transfer the green bean mixture to a 4-quart baking dish and top with the fried onions. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59738,"Beef Roast with Tomato Madeira Sauce 2 tablespoons extra-virgin olive oil 3 pounds beef rump roast, rinsed and patted dry Salt and pepper 1 1/2 cups roasted garlic and herb tomato sauce 3/4 cup Madeira wine 1 teaspoon minced garlic 1 1/2 cups frozen pearl onions 1 cup frozen carrot slices Instructions: Heat the olive oil in a large frying pan on medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides, remove to a plate, and set aside. In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside. To a slow cooker add the onions and carrots. Add the browned roast and any accumulated juices. Pour the sauce mixture over the top of roast. Cover and cook on low setting for 8 hours. ","[Malbec, Syrah, Zinfandel, Barolo]" 59739,"Spicy Tex-Mex Chicken Cobbler 1 medium onion, sliced 2 tablespoons vegetable oil One 15-ounce can black beans, rinsed and drained One 10-ounce can diced tomatoes and onions with lime juice and cilantro One 10-ounce can enchilada sauce 2 cups cubed cooked chicken 1 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon ground pepper 1 1/2 cups all-purpose baking mix 1 large egg 2/3 cup milk 1 cup (4 ounces) shredded extra-sharp Cheddar, divided 1/2 cup chopped fresh cilantro leaves, divided 2 avocados, sliced 1 tablespoon lime juice Sour cream Instructions: Preheat the oven to 400 degrees F. Saute onion in hot oil in a 10-inch cast-iron skillet over medium-high heat 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes. Combine baking mix, egg, and milk in a medium bowl, stirring until smooth. Fold in 1/2 cup cheese and 1/4 cup cilantro; pour over simmering chicken mixture. Bake for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with remaining 1/2 cup cheese and remaining 1/4 cup cilantro. Sprinkle avocado slices with lime juice, and arrange over cobbler. Serve with sour cream. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 59740,"Curried Egg Salad with Pickled Beets 10 large eggs 1 tablespoon curry powder 1/3 cup mayonnaise 1 tablespoon yellow mustard Kosher salt and freshly ground pepper 2 small celery stalks, chopped (about 1/2 cup), plus celery leaves for topping 2 tablespoons chopped fresh chives, plus more for topping 4 slices pumpernickel bread, toasted and halved 8 Boston or butter lettuce leaves 1/2 cup thinly sliced radishes 1 1/2 cups alfalfa sprouts 1 16-ounce jar pickled beets, drained and chopped Instructions: Put the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Fill a large bowl with ice water. Drain the eggs and transfer to the ice water; let cool 5 minutes. Peel and chop the eggs and transfer to another large bowl. Meanwhile, toast the curry powder in a small dry skillet over low heat, stirring often, about 1 minute. Let cool. Sprinkle over the eggs and add the mayonnaise, mustard, 1/2 teaspoon salt and a few grinds of pepper. Gently stir to combine. Stir in the chopped celery and chives. Top the bread with the lettuce leaves, then the egg salad, radishes and sprouts; sprinkle with the celery leaves and more chives. Serve with the beets. ","[Chenin Blanc, Riesling, Gewrztraminer, Barbera]" 59741,"Strawberry Shortcake 1/2 cup milk 1/2 cup heavy cream 1 vanilla bean, or vanilla extract, to taste (approximately 3 tablespoons) 1/4 cup sugar 4 egg yolks 6 eggs, separated 1/2 cup plus 4 teaspoons sugar 1 teaspoon vanilla extract 1 1/8 cups cake flour, sifted 1/4 teaspoon cream of tartar 1 cup cold brewed tea 3 pints strawberries, cleaned 1/4 cup sugar 1/2 pint heavy cream 6 sprigs mint, for garnish Instructions: For the Vanilla Cream: Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). *Cook's Note: If using a vanilla bean, put the vanilla pod in the pot as well. Add half the sugar and bring to a simmer. In a small bowl whisk together the egg yolks and the rest of the sugar. Temper it by adding a small amount of the heated milk mixture to the bowl, whisking constantly. Pour the egg mixture into the pot of milk, stirring constantly. Do not boil or cook the egg mixture, otherwise you will have scrambled eggs! The mixture should begin to thicken so that coats the back of a spoon. Remove from heat and allow to cool. Remove vanilla pod and discard, and refrigerate until chilled. For the Sponge Cake: Preheat oven to 325 degrees F. Grease and lay parchment paper over the bottom of a jelly roll size baking pan (17 1/2 inches by 11 1/2 inches by 1-inch deep). With an electric beater, beat together the egg yolks, just 1/4 cup of the sugar (reserving the rest), and vanilla until the mixture becomes a pale yellow and thickens. Sift cake flour over the egg yolk mixture and set aside briefly. Wash and dry the beaters. In a separate metal bowl, beat the egg whites and cream of tartar together and gradually beat in the balance of the sugar until stiff peaks form. To the egg yolk/flour bowl, fold in 1/3 of the beaten egg whites until just barely combined. Repeat two more times with each of the remaining 2/3 of the beaten egg whites. Spread into jelly roll pan and bake in oven for about 15 minutes or until the surface is golden brown and springs back when touched. Let cake cool in pan for 10 minutes and loosen the edges with a spatula or butter knife. Then, invert cake onto a similarly sized baking sheet without edges, by holding against the top edges of the jelly roll pan and flipping it over. Peel off parchment paper and let cool completely. Wash the jelly roll pan, to have ready for soaking the cake. For the Strawberries and Whipped Topping: Reserve 18 whole (but cleaned) berries. To begin the maceration process, slice the rest of the berries into a bowl, mix in the sugar, and refrigerate. Whip the heavy cream with an electric beater until stiff peaks form. Cook's Note: Each individual serving will have two layers of cake. You can adjust the serving size based on the way you slice the cake. If serving in martini glasses (as was done on the episode), cut the cake into rectangles which are approximately 3 inches square (a count of 4 across the width of the sheet cake and 6 along the length of the cake). This will yield 24 rectangles for 12 servings. You can also make slightly larger servings if using a flat serving plate by cutting into 12 rectangles which are about 4 inches square. Return the cake squares to the jelly roll pan and pour the cold tea over them allowing to soak. To assemble: Use a spatula to transfer a slice of cake to each of the serving glasses or plates. Spoon some of the macerated strawberries on top of each cake round and top with vanilla cream. Cover with the second layer of sponge cake, then more strawberries, then more vanilla cream, and top with a dollop of whipped cream around which you will arrange 3 whole strawberries and a sprig of fresh mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59742,"Salty and Sweet Popcorn Balls Cooking spray 10 cups lightly salted popped popcorn
1 cup salted mini pretzels, lightly crushed
1 1/2 cups peanut butter chips
1 1/2 cups milk chocolate chips
4 tablespoons unsalted butter
1 1/4 cups confectioners\u2019 sugar
1/3 cup light corn syrup
1 cup mini marshmallows
1/2 cup white chocolate chips
3/4 cup crushed potato chips
Instructions: Light coat a 12-cup muffin tin with cooking spray. Combine the popcorn, pretzel pieces, 1 cup of the peanut butter chips and 1 cup of the milk chocolate chips in a large bowl. Toss to distribute evenly. Melt the butter, confectioners\u2019 sugar, corn syrup and marshmallows in a large microwave-safe bowl in 15 second intervals, stirring between each interval, until completely melted. Pour the melted marshmallow mixture over the popcorn mixture and stir until evenly coated. Quickly, but gently form twelve 2 1/2-to-3-inch-diameter balls with either your hands or a large cookie scoop lightly coated with cooking spray. Pretend you\u2019re making snowballs, but don\u2019t pack them too hard. Place each of them in a well of the prepared muffin tin so they hold their shape as they cool. When the popcorns balls are cool, melt the remaining 1/2 cup peanut butter chips, the remaining 1/2 cup milk chocolate chips and the white chocolate chips in each of 3 small microwave-safe bowls in 15 second intervals, stirring occasionally. Transfer the melted chips to each of 3 small piping bags or resealable bags. Snip the tips and drizzle over the popcorn balls. Top evenly with the crushed potato chips and let set, about 30 minutes, before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 59743,"Whole-Grain Mushroom and Kimchi Brown Rice 1/2 cup kimchi (not strained), chopped 1 tablespoon low-sodium soy sauce 1 teaspoon toasted sesame oil 1/4 teaspoon sugar 1 tablespoon vegetable oil 1/2 pound shiitake mushrooms, stems discarded and caps quartered Kosher salt 1 tablespoon grated fresh ginger 1 clove garlic, minced 1/4 cup low-sodium chicken broth 3 cups cooked brown rice, chilled, or 3 cups frozen brown rice 4 scallions, chopped Instructions: Mix the kimchi, soy sauce, sesame oil and sugar in a small bowl or measuring cup until the sugar is dissolved; set aside. Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Add the mushrooms and 1/8 teaspoon salt and cook, stirring, until the mushrooms release water, about 2 minutes. Lower the heat to medium-low and continue to stir until the mushrooms are lightly browned and soft, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, 1 minute. Add the chicken broth, scraping up any browned bits in the skillet, and simmer until slightly reduced, about 1 minute. Stir in the rice, reduce the heat to low, cover and cook until the liquid is absorbed and the rice is heated through, about 3 minutes. Stir in the kimchi mixture and cook until everything is heated through, about 2 minutes. Transfer to a serving dish and top with the scallions. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 59744,"White Chocolate Banana Pudding 1 (6-ounce) package vanilla instant pudding mix 2 1/2 cups cold milk 1 (14-ounce) can sweetened condensed milk 1 (16-ounce) container whipped topping 2 pounds bananas, sliced 1 cup white chocolate chips, plus more for garnish Vanilla wafer cookies, for garnish Instructions: Mix the pudding mix, milk, and sweetened condensed milk and blend well. Fold in the whipped topping, bananas, and white chocolate chips. Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59745,"Bite-Size Beef Wellingtons 2 tablespoons olive oil 2 pounds beef tenderloin, cut into twenty-four 1-inch cubes Kosher salt and freshly ground black pepper 1 large shallot, finely chopped 10 ounces cremini mushrooms, stemmed and finely chopped 1 tablespoon finely chopped fresh parsley 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed 1 tablespoon Dijon mustard 2 tablespoons light cream 1 large egg 1 cup sour cream 1/4 cup light cream 1/4 cup horseradish, prepared or fresh Freshly ground black pepper Instructions: For the beef Wellingtons: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with 1 teaspoon kosher salt and a generous grind of black pepper. Quickly sear the beef on all sides until well browned, about 4 minutes total. Transfer to a plate to cool. Add the shallot to the skillet and reduce the heat to low. Cook, stirring, until softened, about 3 minutes. Add the mushrooms and 1/4 teaspoon salt and cook until the mushrooms have softened, begun to brown and released their liquid, about 5 minutes. Raise the heat to medium and cook until the liquid has evaporated, 5 to 10 minutes more. Stir in the parsley, 1/4 teaspoon salt and a generous grind of black pepper. Remove the skillet from the heat and let cool. On a work surface, roll 1 sheet of puff pastry into a 14-by-10-inch rectangle. Put teaspoon-sized mounds of the mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top each mushroom mound with a piece of beef. Brush the tops of the beef with the Dijon mustard. With a sharp knife, cut the pastry into even squares around the fillings.
In a small bowl, whisk together the cream and egg and brush all four edges of the puff pastry squares with the egg mixture. Working one at a time, pull 2 opposite corners of pastry up over each beef piece, then fold the remaining 2 corners over the top to make a packet. Seal tightly. Invert and arrange the packets seam-side down on the prepared baking sheet and press them lightly to seal the pastry. Repeat with the remaining puff pastry, mushrooms, beef, and mustard. Bake the Wellingtons until golden brown, 25 to 30 minutes. Remove to a serving platter and let cool at least 10 minutes before serving.
For the horseradish cream sauce: Meanwhile, stir together the sour cream, light cream, horseradish and pepper in a small bowl. Serve alongside the beef Wellingtons.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59746,"Egg, Ham and Spinach Pizza 1 store-bought baked thin-crust pizza shell, preferably whole-wheat, such as Boboli 4 cups (about 4 ounces) baby spinach leaves, thinly sliced 2 teaspoons olive oil 3 ounces prosciutto di Parma, thinly sliced 1/2 cup grated Parmesan (1 1/2 ounces) 3 cloves thinly sliced garlic 4 eggs Instructions: Preheat oven to 450 degrees F. Place the pizza shell on a cookie sheet. Scatter spinach all over crust. Drizzle with oil. Evenly distribute prosciutto, Parmesan and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 59747,"Italian-style Macaroni and Cheese 1 package macaroni and cheese mix 2 tablespoons butter 1 cup Italian-style bread crumbs Instructions: Preheat oven to 350 degrees F. Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish. Melt butter in a medium bowl on low power in the microwave. Add bread crumbs to bowl and toss to combine with butter. Sprinkle bread crumb mixture over top of macaroni and cheese. Place in oven and bake for 10 to 15 minutes, or until browned on top. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 59748,"Boysenberry Pie 2 1/2 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 1 teaspoon salt 1/2 cup cold vegetable shortening 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small cubes 2 tablespoons apple cider vinegar 1/3 cup ice water 1 pound frozen boysenberries, thawed, 1/2 cup liquid reserved 1 cup granulated sugar 3 tablespoons cornstarch Pinch of salt Heavy cream, for brushing Coarse sugar, for sprinkling Instructions: Make the crust: Combine the flour, granulated sugar and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until pea-size pieces form. Pulse in the vinegar, then pulse in the ice water until the dough starts to come together but is still clumpy (you do not want it to form a ball). Divide the dough in half and form into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight. On a lightly floured surface, roll out each disk of dough into a very thin 12-inch round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang. Make the filling: Combine the boysenberries and liquid, the granulated sugar, cornstarch and salt in a large bowl. Stir until well combined. Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking. Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Brush the pie with heavy cream and sprinkle with coarse sugar. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F. Bake until the crust is deep golden brown and the filling is bubbling, 60 to 75 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59749,"Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup 2 pounds ground sirloin 1 medium onion, peeled and cut in 1/2 2 tablespoons Worcestershire sauce, eyeball it 2 chipotles in adobo and 2 tablespoons of adobo sauce 2 tablespoons grill seasoning, a couple of palm fulls, (recommended: Montreal Steak Seasoning by McCormick) 1 tablespoon extra-virgin olive oil, plus some for drizzling 3 cloves garlic, finely chopped 3 tablespoons brown sugar 1/4 cup vinegar 1 (15-ounce) can crushed fire roasted tomatoes, about 2 cups Salt and pepper 12 slices, 1/2-inch thick, brick-cut smoked Cheddar or sharp Cheddar, (recommended: Cabot), optional 12 small round rolls, split Instructions: Preheat grill pan to high. Place the meat in a bowl. Cut the onion in half. Grate half the onion into the meat using the small grate on a box grater. Chop and reserve the other half onion. Add Worcestershire, chipotles and sauce and grill seasoning to burgers. Drizzle a little extra-virgin olive oil over the bowl and mix meat. Score the meat into 4 sections. Make 3 mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound of meat. Heat a small sauce pot over medium heat. Add extra-virgin olive oil and garlic. Cook garlic 2 to 3 minutes then add sugar and vinegar, cook 2 minutes more and stir in tomatoes. Season sauce with salt and pepper and allow it to reduce 5 to 6 minutes more. Grill meat 2 to 3 minutes on each side and top with cheese, if you like. Place burgers on buns and top with raw chopped onions and warm fire roasted ketchup and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 59750,"Yummy Garlic and Chive Shrimp Buns 3/4 cup warm water 1/8 cup sugar 1/2 tablespoon dry yeast 1/2 tablespoon melted lard 2 1/2 cups sifted all-purpose flour 5 tablespoons water 1/2 tablespoon ginger 2 cups rock shrimp, rinsed, drained and chopped 2 cups chopped garlic chives (regular chives can be substituted) 2 eggs 1/2 tablespoon sesame oil Salt and white pepper to taste Canola oil to cook 1 to 2 cups chicken stock (may substitute water) Instructions: Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces. In a large bowl, mix the ginger, shrimp, garlic chives, eggs and sesame oil. Season well with salt and pepper. Make thick circles of the dough and place stuffing in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. In a hot saute pan coated well with oil, place shrimp buns flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the buns. Check them in 5 minutes as more stock may be needed. The trick here is that once the buns are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 59751,"Cilantro Oil 2 cups packed cilantro leaves 1 cup lighttasting olive oil Instructions: Bring a large saucepan of water to a boil. Add the cilantro, making sure to push all the leaves under the boiling water. Blanch the cilantro for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out all liquid. In a blender, puree the cilantro with the olive oil. Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped. Store in the refrigerator for up to 2 weeks. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 59752,"Vegetable Soup 2 cups canned, peeled tomatoes, with juice 2/3 cup tomato paste 2 teaspoon garlic 2 teaspoon serrano cl, finely chopped (or red pepper flakes) 2/3 teaspoon fresh oregano 2/3 teaspoon cumin 2/3 teaspoon kosher salt, plus 2 teaspoons 3 cups chicken broth 3 cups beef broth 2 cups diced potatoes 3/4 cup diced carrots 1/2 cup diced onion 1 bunch or 2 cups bok choy, chopped 1/2 cup diced celery 1/2 cup green beans 1/2 cup diced okra 1/2 teaspoon freshly cracked black pepper 1/4 cup lime juice, or balsamic vinegar Instructions: Combine the tomatoes, tomato paste, garlic, serrano chiles, oregano, cumin, and 2/3 teaspoon salt in blender or food processor and puree. In large stock pot, combine chicken stock, beef broth, potatoes, carrots, onion, bok choy, celery, green beans, okra, pureed tomato mixture, salt and pepper. Bring soup to a simmer and cook 20 to 30 minutes, adding additional stock if needed. At end of cooking time, add lime juice (or balsamic vinegar). The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59753,"Chili Lime Fruit Salad 3 cups cubed pineapple 3 cups cubed watermelon 2 kiwis, peeled, quartered, and sliced Half a papaya, seeds and skin removed, cut into bite-sized pieces 6 ounces blueberries 1 tablespoon lime zest and 2 tablespoons lime juice (from 1 to 2 limes) 1/2 teaspoon chili powder Instructions: Add all the cut fruit to a large serving bowl. Add the lime zest, juice, and chili powder to a small bowl and whisk to combine. Pour the chili-lime mixture over the fruit and toss to combine. Serve immediately or refrigerate until ready to serve. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 59754,"Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions 1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes 1 small red bell pepper, seeded and cut into thin strips 1 Italian mild green pepper, cubanelle, seeded and thinly sliced 1 medium yellow skinned onion, thinly sliced 4 large cloves garlic, cracked away from skin 1 teaspoon crushed red pepper flakes 1/4 cup extra-virgin olive oil, divided Coarse salt and pepper 2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated 4 (6 to 8-ounce) boneless, skinless chicken breasts 4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped 15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade Instructions: Preheat oven to 500 degrees F. Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way. Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up! While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts. While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste. Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 59755,"Slow-Cooker Stout Beef Stew 2 pounds Yukon gold potatoes, unpeeled, cut into 1-inch pieces 1 pound carrots, peeled and cut into 1-inch pieces
2 large onions, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
One 12-ounce bottle stout beer, such as Guinness Draught
1/4 cup olive oil
2 tablespoons light brown sugar
2 tablespoons tomato paste
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 4-pound boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
2 tablespoons unsalted butter
2 tablespoons canola oil
3 cups chicken broth
Instructions: In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess. In a medium skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours. ","[Dark Ale, Porter, Barbera, Tempranillo]" 59756,"Southern Cornbread Dressed-Up Chicken 4 strips thick-sliced bacon; 2 large onions, thinly sliced Kosher salt and freshly ground pepper 1 cup crumbled prepared cornbread 2 cups baby spinach- 1 cup grated sharp cheddar cheese 1/4 cup pecan pieces 2 cloves garlic, minced 2 tablespoons dijon mustard 1/4 teaspoon freshly grated nutmeg 2 chicken halves, backbone removed (about - 1 1/2 pounds each) 2 tablespoons unsalted butter, melted 1 tablespoon honey Instructions: Preheat the oven to 375. Cook the bacon in a large ovenproof skillet over medium heat until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Add the onions to the pan with 1 teaspoon salt and some pepper; cook over low heat until tender, about 5 minutes, scraping up the browned bits with a wooden spoon. Set the skillet aside. Combine the cornbread, spinach, cheese, pecans, garlic, 1 tablespoon of the mustard 1/2 teaspoon salt and the nutmeg in a medium bowl. Crumble in the bacon and toss gently. Stuff the mixture between the skin and flesh of each chicken half, making sure to cover the breast and thigh. Place the chicken halves skin-side up on top of the onions in the skillet. Combine the butter and honey in a bowl and brush all over the chicken; season with salt. Roast in the oven until a thermometer inserted in the thigh registers 165, about 50 minutes. Transfer the chicken to a cutting board; let rest for 10 minutes. Whisk the remaining 1 tablespoon mustard into the onion mixture and set aside. Carve each chicken half and serve on a platter with the onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59757,"Shoo Fly Pie 1 1/4 cup all-purpose flour 2 tablespoons sugar Pinch salt 4 tablespoons vegetable shortening 4 tablespoons cold butter, diced 2 tablespoons ice water, plus 1 cup all-purpose flour 1/3 cup sugar 1/3 cup dark brown sugar 1 tablespoon vegetable shortening 1 tablespoon cold butter 1 egg 1 cup molasses 3/4 cup hot water 1 teaspoon baking soda Instructions: For the crust: In a large mixing bowl stir together flour, sugar and salt. Cut in the butter and shortening with a pastry cutter or a fork until the mixture resembles coarse crumbs. Work in the ice water 1 tablespoon at a time. If it still does not come together add more ice water as needed. Wrap the pie dough, tightly, in plastic wrap and chill for at least 30 minutes. Roll the dough out on a floured surface to a 10-inch circle. Transfer the dough to a pie plate and press it down into the bottom and sides. Fold the edges under and flute them or crimp them with a fork. For the filling: Preheat oven to 375 degrees F. In a mixing bowl cut together flour, sugar, brown sugar, shortening and butter until it resembles coarse crumbs; set aside. In another mixing bowl whisk together egg, molasses, hot water and baking soda. Pour the egg mixture into the pie shell. Sprinkle the crumbs on top. Bake for 30 to 35 minutes. The center of the pie may still quiver a bit when jiggled; it will firm up a bit more as it cools. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59758,"Schiacciata with Grapes 2 pounds black grapes 1 pound bread dough, recipe follows 6 ounces sugar Extra-virgin olive oil Salt 1 1/2 cups warm water 1 envelope dry yeast 1 tablespoon honey 4 1/2 cups flour 1 teaspoon salt Instructions: Preheat oven to 375 degrees F. Knead dough together with 4 tablespoons of oil, 2 ounces sugar and a pinch of salt. Roll half of it out thinly into a rectangular shape the same size as the baking tin. Grease the tin and line it with the thinly rolled out dough. Sprinkle this with 4 tablespoons of sugar and half of the grapes. Roll out the remaining dough and put this on top to form a second layer. Sprinkle with the rest of the grapes. Let in rise in a warm space, then sprinkle with remaining sugar and cook for 30 minutes or until well risen and golden brown. Combine the water, yeast, and honey and let sit for 5 minutes or until the mixture is foamy. Add the flour and the salt and mix until well combined and a dough is formed. If the dough is too sticky, add a little more flour. Turn out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Place in an oiled bowl, cover, and let rise until doubled in a warm, draft-free spot, about 45 minutes to 1 hour. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 59759,"Raw Fish: Poisson Cru 12 ounces tuna loin, diced 1/2 cup quartered, sliced fresh cucumber 1/2 cup julienned carrots 1/4 cup julienned red pepper 1/4 cup julienned yellow pepper 1/2 cup diced tomato 1/2 cup sliced white onion 1/4 cup chopped chives Salt 1/4 cup lime juice 1 fresh whole coconut, split and meat grated to equal 2 cups Instructions: In a large mixing bowl, combine the tuna, cucumber, carrots, peppers, tomato, onion, and chives. Gently toss with hands. Season with the salt and lime juice. In the piece of cheesecloth, add the grated coconut. Then gather up the ends and over the bowl, wring out the milk from the coconut by twisting the cheesecloth tighter and tighter; retain the coconut juice for another recipe (notably Prawns with Vanillla Coconut Sauce, also shown on this show). Gently toss the ingredients in the bowl again and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 59760,"Rao's Manicotti 2 large eggs 2 cups whole milk 1 ? cups all-purpose flour 2 tablespoons vegetable oil 2 cups ricotta cheese 2 large egg yolks 1 cup mozzarella, diced into ? inch cubes 12 slices mozzarella cheese, approximately 3 inches long by 1 inch wide ? cup grated Pecorino Romano cheese Kosher salt and freshly ground white pepper to taste 1 ? jars of 24 oz. Rao's Homemade? Marinara Sauce (or 3 ? cups) 1/3 cup chopped fresh Italian parsley Instructions: To make the batter, in a medium mixing bowl, whisk the eggs and milk. Once eggs and milk are well combined, whisk in flour until smooth - set aside and rest for 30-45 minutes. Heat a nonstick crepe pan over medium-high heat. Lightly brush it with vegetable oil and return to heat. Pour a little less than ? cup of batter into the pan, swirling to cover the bottom of the pan evenly. Cook for about 30 seconds or until it has set and the bottom is lightly browned. Turn the crepe over carefully with a spatula or fork. Cook for an additional 15 seconds or until set. Remove from pan and place on a piece of wax paper. Continue cooking and stacking crepes until you have at least 14. The extra 2 will allow for breakage. Using a wooden spoon, combine ricotta, egg yolks, diced mozzarella, Pecorino Romano cheese, salt and pepper until well blended. Preheat oven to 375* F. Lay crepes out in a single layer. Place a heaping tablespoon of the ricotta mixture in the center at top of the crepe, spreading out to the edges. Fold the ricotta covered portion over onto the crepe. Fold the edges in and roll into a firm packet. Spread Rao's Homemade? Marinara Sauce over the bottom of a 13 x 9 x 2 baking pan. Lay rolled crepes on top of the Marinara Sauce. Place a slice of mozzarella on top of each rolled crepe. Bake manicotti in preheated oven for approximately 12 minutes or until filling is hot and cheese has melted. Serve, allowing 2 pieces per person. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 59761,"Ricotta Cavatelli 16 ounces whole-milk ricotta, drained of excess water 3 large eggs
1/2 teaspoon kosher salt
3 cups all-purpose flour, plus more for the surface
Instructions: Combine the ricotta, eggs and salt in a large bowl, then stir into the flour. Gently combine with your hands to bring together into a dough. Knead the dough together, adding additional flour until the dough is firm and not sticky. Tightly wrap in plastic and rest in the refrigerator for at least 1 hour and up to overnight. Cut the dough into quarters. Working with one quarter at a time, roll the dough on a lightly-floured surface into a 1/4-inch-thick rope. With a knife, cut the rope into 1/2-inch pieces. Use a bench scraper or your index and third fingers held together to gently press down on each piece, beginning at the top and moving down toward the bottom, dragging the bench scraper toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly-floured baking sheet and let dry at room temperature for at least 30 minutes. (At this point, the pasta can be frozen in a single layer and stored in a resealable plastic bag in the freezer.) Bring a saucepan of salted water to a boil. Add the pasta and cook until the cavatelli are al dente and begin to float to the top, 3 to 5 minutes. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 59762,"Beer Margaritas 1 lime, cut into 8 wedges 1/4 cup coarse salt 2 (12-ounce) bottles your favorite beer, chilled 1/2 cup frozen concentrate limeade, thawed 1/2 cup chilled tequila Ice cubes Instructions: Rub lime wedges around rims of 4 margarita glasses. Dip rims into salt to coat lightly. In a medium pitcher, combine beer, limeade, and tequila. Fill prepared glasses with ice, then with margarita mixture. Garnish with remaining lime wedges. Serve immediately. ","[Pale Ale, IPA, Brown Ale, Craft Lager]" 59763,"Spanikopita 3 boxes frozen spinach, thawed and liquid squeezed out 1 bunch scallions, finely chopped, white and green parts 1/2 cup chopped parsley 1/2 cup chopped fresh dill 1 1/2 cups feta cheese, grated or crumbled 1/2 cup cottage cheese 5 eggs 1/2 cup cream of wheat 1 cup olive oil Salt and pepper 10 leaves phyllo dough Instructions: Preheat the oven to 400 degrees. In a large mixing bowl, add the spinach, scallions, parsley, and dill, and toss. Add the cheese and toss again. Add the eggs and then the cream of wheat. Work the eggs and cream of wheat into the mixture with your hands. After it is well incorporated, pour 1/2 cup olive oil over all and use a spoon to coat the mixture well. Season with salt and pepper. Brush a 9 by 13 inch baking pan with olive oil. Line the bottom of the pan with a leaf of phyllo. Brush with olive oil and repeat with another 4 leaves. Evenly spread the spinach mixture over the layered and oiled phyllo. Add 5 more leaves, brushing each with oil. With sharp knife, score top phyllo into serving size portions. Bake for about 45 minutes or until the phyllo is golden brown and the mixture inside is piping hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59764,"Focaccia with Ricotta and Pistachio Pesto 3 1/2 cups warm water 2 packages active dry yeast 2 tablespoons sugar 10 cups all-purpose flour 1 cup extra-virgin olive oil 2 tablespoons kosher salt 2 tablespoons sea salt Fresh ricotta, for serving
Pistachio Pesto, for serving (recipe follows) Instructions: Mix the warm water, yeast and sugar in a medium bowl. Let sit about 15 minutes for the yeast to bloom. In a stand mixer with a hook attachment, combine the flour, 1/2 cup of the olive oil, the kosher salt and yeast mixture and mix on medium speed until well incorporated, about 2 minutes. Turn the mixer to medium high and continue to knead the dough until smooth, 6 to 7 minutes. Sprinkle a clean work surface liberally with flour. Turn out the dough onto the surface and knead by hand until smooth and elastic, 3 to 4 minutes. Coat the mixer bowl with olive oil. Return the dough to the bowl, cover tightly with plastic wrap and let rest in a warm place until doubled in size, about 1 hour. Coat a 13-by-18-inch rimmed baking sheet with the remaining 1/2 cup olive oil. Turn out the proofed dough onto the baking sheet and press out all the way to the edges. Use your fingertips to poke holes in the dough. Sprinkle with sea salt. Cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Preheat the oven to 425 degrees F. Uncover the dough and bake until golden brown, about 40 minutes. Serve with ricotta and pistachio pesto. Pulse 1/4 cup chopped roasted pistachios, 2 tablespoons each lemon zest and pistachio oil (or olive oil), 1 tablespoon each chopped parsley and mint and a pinch of red pepper flakes in a food processor to combine. Slowly add 1 1/2 cups extra-virgin olive oil (the good stuff) while pulsing until fully incorporated, about 1 minute. Transfer the pesto to a bowl; season with salt. Stir in another 1/4 cup chopped pistachios. Makes 2 cups. ","[Chardonnay, Vermentino, Barbera, Tempranillo]" 59765,"Go-To Chocolate Cupcakes 6 tablespoons unsalted butter, cut into pieces 1/2 cup unsweetened Dutch-process cocoa
1/3 cup freshly brewed coffee
1 cup all-purpose flour 1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/3 cup sour cream
1 teaspoon pure vanilla extract
2 large eggs, at room temperature Your favorite frosting, for topping
Instructions: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners. Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl. Cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine. Meanwhile, whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat the sour cream, vanilla and eggs. Whisk the hot cocoa mixture into the dry ingredients. Then stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly in the prepared muffin tin, filling each cup about three-quarters full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 18 to 20 minutes for standard cupcakes or 16 to 18 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 59766,"Tandoori Chicken 1/2 cup yogurt 3 tablespoons Tandoori Masala, recipe follows 1 tablespoon chopped garlic Juice of 1 lime A pinch of salt One 3-pound chicken, cut into 8 pieces Lime wedges, for garnish 1/4 cup cumin seeds 1/4 cup coriander seeds 3 tablespoons smoked paprika 2 tablespoons garam masala 2 teaspoons garlic powder 1 teaspoon red chili powder 1 teaspoon fenugreek seeds 1 teaspoon ground ginger 1 teaspoon turmeric 8 green cardamom pods 5 whole cloves 1/2-inch piece cinnamon stick Instructions: Preheat the oven to 400 degrees F.
Put the yogurt, Tandoori Masala, garlic and lime juice into a large dish and add the chicken pieces. Rub the marinade into the chicken until it is completely covered. Place the chicken onto an oiled baking sheet. Place in the oven and bake until the chicken is cooked but still tender, 35 to 40 minutes. Serve with lime wedges. Grind the cumin seeds, coriander seeds, smoked paprika, garam masala, garlic powder, red chili powder, fenugreek seeds, ground ginger, turmeric, cardamom, cloves and cinnamon stick in an electric spice grinder. Store in an airtight container. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 59767,"Paella Style Seafood and Chicken Topping 3 tablespoons olive oil 1 link of chorizo, cut into thin slices 1 onion, chopped 1 green bell pepper, chopped 1 clove garlic, minced 2 cups chopped canned plum tomatoes, with juices 8 ounces boneless, skinless chicken breast, cut into bite sized pieces 8 ounces (net) shelled deveined shrimp, each cut into thirds 2 tablespoons minced pimento 1 cup thawed frozen petite peas Salt and crushed red pepper flakes Cilantro sprigs, optional for garnish Instructions: Heat the olive oil in a deep wide skillet. Add the chorizo and saute on both sides until crisp. Add the onion and bell pepper and garlic. Cover and cook for 5 to 10 minutes or until tender.
Add the tomatoes, and juices and bring to a simmer. Add the chicken, shrimp and pimentos and simmer, covered, for 5 minutes or until chicken and shrimp are cooked through. Uncover, add the peas and simmer uncovered for a minute just to heat them through. Season to taste with salt and red pepper flakes. Spoon stew in soup plates and center some rice in the middle; garnish with leaves of cilantro if you wish. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 59768,"Nana's Crescents or Sand Tarts 1 pound (4 sticks) unsalted butter or 2 sticks oleo and 2 sticks butter, room temperature 1 heaping cup powered sugar, plus 2 cups for coating 1 tablespoon vanilla extract 5 cups all-purpose flour, sifted 2 cups pecans, chopped Instructions: Preheat oven to 350 degrees F. With an electric mixer or by hand, cream butter and sugar in a large bowl. Add vanilla and then stir in flour and chopped nuts until combined. Roll tablespoon-sized pieces of dough into crescent shapes. Repeat until no dough remains. Arrange on an ungreased baking sheet and bake for 20 to 30 minutes, until cookies are lightly golden. While cookies are in the oven, put 2 cups powdered sugar in a large resealable bag. Remove cookies from baking sheet and add them to the bag of powdered sugar. Carefully turn cookies in sugar while they are still hot. Remove cookies from bag and shake lightly to remove excess sugar. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 59769,"One-Bite Baked Brie with Grape-Pecan Compote 2 cups small red grapes 1 tablespoon vegetable oil 1/4 cup pecans 1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest Kosher salt One 8-ounce wheel Brie Two 1.9-ounce packages mini phyllo shells (about 30) Coarsely ground black pepper Instructions: Preheat the oven to 350 degrees F. Toss the grapes with the oil on a rimmed baking sheet. Bake, tossing once, until the grapes burst and are very soft, 25 to 30 minutes. Meanwhile, spread the pecans out on a second rimmed baking sheet, and bake until very golden brown, 10 to 12 minutes. Let cool, then finely chop. Transfer the grapes to a small shallow bowl with a slotted spoon, leaving the oil behind. Stir in the lemon juice and zest and a pinch of salt; set aside to cool completely, then stir in the toasted pecans. (The compote can be made up to a day ahead and refrigerated. Bring to room temperature before serving.) Cut off just the very edges of the Brie wheel to make a rough square (it is OK if some rind remains at the corners), then cut into 30 cubes. Put a cube in each phyllo cup, and put the cups on a rimmed baking sheet. Bake until the cheese is melted, about 5 minutes. Top each cup with some of the compote, and garnish with a dusting of pepper. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59770,"Roasted Caprese Bites 12 Campari tomatoes 3/4 teaspoon kosher salt 12 small fresh basil leaves, chopped
12 mozzarella ciliegine, dried well
1/4 cup panko breadcrumbs
1 1/2 tablespoons olive oil
1/2 teaspoon dried oregano
Instructions: Preheat the oven to 450 degrees F. Using a small serrated knife, cut off the top eighth of each tomato and hollow out the insides, leaving the sides intact. (Discard the seeds and insides.) Slice a small sliver off each tomato bottom so it sits flat. Drain well on paper towel, taking care to dry the inside. Sprinkle the tomatoes with 1/4 teaspoon salt. Stuff each tomato with a pinch of the chopped basil and a mozzarella ball and set on a small rimmed baking sheet. Combine the breadcrumbs with the olive oil, oregano and the remaining 1/2 teaspoon salt in a small bowl. Divide the mixture among the tops of the tomatoes. Bake until golden and the cheese is melted, about 10 minutes. Allow to cool for 10 minutes, then serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 59771,"Easy Corn Tamales 7 cups fresh corn kernels, from 7 ears 1 1/2 sticks (6 ounces) unsalted butter, at room temperature 1/2 cup granulated sugar 1 egg 1/2 tablespoon salt 1/2 teaspoon baking powder 1/2 cup harina de maiz (dried corn flour) * 20 dried corn husks, soaked in warm water for 30 minutes* Instructions: Working in batches, add the corn kernels to a blender or food processor and puree until smooth. In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough. Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling. Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59772,"Hot Apple Cider Donut Mocktail 2 1/2 cups apple cider 1/4 cup maple syrup Pinch ground nutmeg 2 dashes orange flavored bitters 2 cinnamon sticks 2 cloves 1/2 vanilla bean pod, seeds scraped from pod 1/2 mandarin orange 4 apple cider donut holes, for garnish Dried apple slices for garnish, optional 2 ounces vanilla vodka or whipped cream vodka, optional Instructions: Combine the cider, maple syrup, nutmeg, orange bitters, cinnamon sticks, cloves, vanilla bean and seeds and the orange half in a medium saucepot. Whisk to combine, then bring up to a boil over medium-high heat. Immediately turn the heat down to low and let simmer for 5 minutes. Carefully remove the cinnamon sticks, cloves and orange half. With a ladle, divide the cider into 2 mugs (see Cook's Note). Place 2 donut holes on 6-inch skewers or skewer them on the cinnamon sticks. Garnish each mug with a cinnamon stick and donut skewer or dried apple slices. Serve warm.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 59773,"Pumpkin Flan with Maple Caramel 3/4 cup sugar 1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Instructions: Preheat the oven to 350 degrees F. For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don't stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn't burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes. Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don't combine. Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don't tilt the pan or the caramel will run out! Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 59774,"Roasted Red Pepper and Sundried Tomato Soup 1-ounce sundried tomatoes (about 8 pieces do not use the oil packed type) 1 small onion, diced 2 tablespoons extra-virgin olive oil 2 cups chicken stock 3 sweet or bell red peppers, charred, skinned, and seeded (see page I45), or a 6ounce Jar of prepared roasted sweet peppers 2 fresh ripe plum tomatoes, cut into eighths Salt and freshly ground black pepper to taste 4 fresh basil leaves, for garnish (use purple basil if available) Instructions: Rehydrate the dried tomatoes by soaking them in warm water for hour. Sweat the onion in the olive oil in a 2quart saucepan over medium heat, uncovered, for 7 to I0 minutes, stirring occasionally. Do not let the onion color. Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt, and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skills. Adjust the seasoning and serve with fresh basil leaves as a garnish. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 59775,"Spicy Rum Chicken Wings 3/4 cup dark rum 3 tablespoons fresh lime juice, plus wedges for serving 3 tablespoons soy sauce 3 tablespoons packed brown sugar 5 large cloves garlic, minced 3 scallions, finely chopped, plus more for topping 1 to 2 habanero cl peppers, seeded and minced 2 tablespoons minced fresh ginger 1 1/2 teaspoons ground allspice Kosher salt and freshly ground pepper 12 jumbo chicken wings, split at the joints, tips removed Instructions: Make the marinade: Combine the rum, lime juice, soy sauce, brown sugar, garlic, scallions, habaneros, ginger, allspice, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Place the wings in a resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly, then turn the bag over to completely coat the wings. Refrigerate at least 4 hours or overnight, turning the bag once or twice. Drain the wings, reserving the marinade. Bring the marinade to a boil in a small saucepan over medium-high heat. Cook until reduced by about half, about 5 minutes. Meanwhile, prepare a charcoal grill by placing coals on half of the grill. Light the charcoal and wait for the embers to become white. (Add your favorite wood or wood chips at this point.) Replace the grate and put the wings on the cooler side of the grill. Cover with the lid and cook until the juices run clear, 30 to 45 minutes. Remove the wings from the grill and toss with the reduced marinade. Place the wings on the grill over direct heat and cook, turning frequently, until the sauce has caramelized, 3 to 4 minutes. Top with chopped scallions and serve with lime wedges. ","[Rioja, Shiraz, Malbec, Zinfandel]" 59776,"Tomato Butter Dill Sauce 2 tablespoons butter 4 plum tomatoes, seeded and finely chopped 2 tablespoons minced dill fronds Instructions: Heat butter until golden, saute tomatoes just to warm; add dill off heat, season with salt and pepper. To assemble hot meal: Place a bed of rice on a plate; top with salmon steak and spoon any steaming juices over salmon. Garnish with warm tomato sauce. ","[Chardonnay, Sauvignon Blanc, Riesling]" 59777,"Brussels Sprouts Pizza Carbonara 1 1/2 cups whole milk 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup whole milk ricotta (9 ounces) 2 extra-large egg yolks Kosher salt and freshly ground black pepper Good olive oil 8 ounces pancetta, 1/8-inch diced 4 8-ounce balls store-bought pizza dough 1/2 cup freshly grated Italian Parmesan cheese 1/2 cup freshly grated Italian Pecorino cheese 12 ounces Brussels sprouts, trimmed and thinly sliced (see Cook's Notes) Instructions: Preheat the oven to 475? F. Arrange two racks evenly spaced in the oven. For the bchamel, pour the milk into a small saucepan and bring to a simmer over medium heat. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Whisk the flour into the butter and cook for 2 minutes, whisking almost constantly. Whisk in the hot milk, switch to a wooden spoon and simmer, stirring constantly, for 2 to 5 minutes, until thick enough to leave a trail when you run your finger down the back of a spoon. Cook for one more minute. Off the heat, stir in the ricotta, egg yolks, 1 teaspoon salt and 1/2 teaspoon pepper; set aside. Heat 1 tablespoon olive oil in a medium (10- to 11-inch) saut pan, add the pancetta and cook over medium heat for 4 minutes, stirring occasionally, until half-cooked. Transfer the pancetta to a plate lined with paper towels and set aside. Flip over two sheet pans and put 12-by-18-inch pieces of parchment paper on each pan. Roll and stretch 2 of the pizza doughs into a 9- or 10-inch circle (they don\u2019t want to be perfect!) on the parchment papers. Leaving a 1-inch border, spread 1/2 cup of the bchamel on each pizza and sprinkle with 2 tablespoons of the Parmesan, 2 tablespoons of the Pecorino and a quarter of the pancetta. In a medium bowl, toss the Brussels sprouts with 3 tablespoons olive oil. Sprinkle the two pizzas evenly with half of the Brussels sprouts. Bake for 15 to 20 minutes, until the crust is nicely browned, including the bottom. Cut each pizza into 6 wedges with a large chef\u2019s knife and serve hot. Repeat for the remaining two pizzas.
","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 59778,"Stone Crab Johnny Cakes with Grainy Mustard Vinaigrette 3/4 cups stone ground yellow cornmeal 1 1/2 teaspoons kosher salt 1 teaspoon granulated sugar 1 1/4 cups boiling water 4 tablespoons unsalted butter 2 tablespoon grainy mustard 1 tablespoon Dijon mustard 3 tablespoons white wine vinegar 2 tablespoons chopped fresh tarragon Kosher salt and freshly ground black pepper Honey, to taste 1/2 cup extra virgin olive oil 2 tablespoons canola oil 2 pounds stone crabs, meat removed from shells and coarsely chopped 1/4 cup thinly sliced green onion (green and pale green part) 3 tablespoons chopped fresh cilantro Tarragon leaves, for garnish Instructions: Combine the yellow cornmeal, salt and sugar in a large bowl. Add the boiling water and stir until combined. Set aside for 10 minutes. Melt a few tablespoons of the butter on a cast iron griddle, cast iron pan or nonstick pan over medium heat. Add the batter by 1/4 cupfuls a few at a time, smooth the tops lightly, if necessary. Cook until golden brown on both sides and just cooked through, about 5 minutes per side. Repeat with remaining butter and batter. Yields about five 3-inch round cakes. Combine the mustards, vinegar, tarragon, salt, pepper and a few tablespoons of water in a blender and blend until smooth. With the motor running, slowly add the extra virgin oil and blend until emulsified, season with honey to taste. Heat the canola oil in a large saute pan over medium heat. Add the crab meat and cook just to heat through. Add the green onion, cilantro and salt and pepper and cook for 30 seconds longer. Divide the crab meat among the Johnnycakes and drizzle with some of the vinaigrette. Garnish with tarragon leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 59779,"Espresso Panna Cotta with Cocoa Whipped Cream 1 cup heavy cream 1 tablespoon cocoa powder 2 tablespoons confectioners' sugar 1 1/2 cups heavy cream 1 tablespoon espresso beans, roughly ground 3 tablespoons sugar 1/2 orange, peel only 1 teaspoon powdered gelatin Instructions: First add the cocoa powder to the heavy cream for the cocoa whipped cream. Stir well to combine then cover and refrigerate for 1 hour. Begin preparing the espresso panna cotta by placing the heavy cream, ground espresso beans, sugar and orange peel in a small saucepan over medium-low heat. Bring to a simmer, then turn off the heat and steep for 6 to 8 minutes. Add the powdered gelatin and using a whisk stir over low heat to warm the mixture and dissolve the gelatin. Do not let it simmer. Strain the mixture through a fine sieve (this not only removes the peel and espresso beans, but also any undissolved gelatin) then pour into individual espresso cups. Cover with plastic and refrigerate until set, about 1 hour. Once you put these in the refrigerator you can finish preparing the cocoa whipped cream (alternatively, you can do it just before you serve the panna cotta). Whip the cocoa cream until it begins to thicken and then add the confectioners' sugar. Whip until soft peaks form and serve a spoonful over each of the panna cotta servings. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 59780,"Poached Pears With Parmigiano 3 Bosc pears, peeled, cored and quartered Half-bottle ice wine 2 Tbsp. balsamic vinegar 2 Tbsp. honey 1 cinnamon stick, broken in half 2 whole cloves 2 Tbsp. unsalted butter 8 oz. parmigiano-reggiano cheese Instructions: In a large saucepot, combine ice wine, balsamic vinegar, honey, cinnamon and cloves. Add pears. Bring to a boil and then lower and simmer until pears are tender, about 20 minutes. Remove pears with a slotted spoon. Let poaching liquid simmer until reduced to about 1/4 cup, with a thick and syrupy consistency. Melt butter in a large saute pan over medium-high heat. Add pears and sear until caramelized. Cut the parmigiano-reggiano into rustic chunks and arrange them on a platter. Transfer the caramelized pears to the platter next to the cheese. Drizzle everything with the reduced ice wine syrup. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 59781,"Chocolate Gelato 1 1/2 cups milk 1/2 cup heavy cream 5 ounces semi-sweet dark chocolate 1/2 cup sugar 4 egg yolks Instructions: In a saucepan heat the milk and cream to scalding. Chop the chocolate into small pieces. Remove the milk and cream from the heat. Add the chopped chocolate, stir until completely melted. In a large bowl, using a whisk, beat the sugar with the egg yolks and vanilla extract until the mixture is light and fluffy. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Heat the mixture in a bowl over simmering water, stirring constantly with a whisk or wooden spoon, until it thickens enough to coat the spoon. Let cool to room temperature, refrigerate, covered, until completely cold, preferably overnight. Process the mixture in an ice cream freezer following the manufacturers instructions. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 59782,"Baba Ganoush and Pita Crisps 1 1/2 pounds (2 to 3 small) firm eggplant, halved lengthwise 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 2 cloves garlic, minced 1 lemon 1/4 cup, a generous handful, flat-leaf parsley 3 tablespoons tahini paste 1/4 cup pine nuts, lightly toasted 2 bags pita crisps, any flavor (recommended: Stacy's) Instructions: Turn broiler on high. Brush cut eggplant with olive oil on flesh side, drizzle over skin side. Season the eggplant with salt and pepper. Place flesh side down on nonstick baking sheet and leave under broiler 4 to 5-inches from heat until skin is charred and flesh is very tender, 15 to 20 minutes. Cool for 5 minutes. Scoop out eggplant flesh into food processor. Paste garlic with some salt mashing it with the side of your knife. Add garlic and the juice of 1 lemon to processor. Add parsley and tahini to processor and process until smooth. Adjust salt then transfer dip to a bowl and stir in half the pine nuts, garnish with remaining nuts. Surround the dip with pita crisps and serve. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 59783,"Veal Chop Holstein Schnitzel Four 1-inch thick boneless veal chops, butterflied Kosher salt 1 cup flour 6 eggs 2 cups breadcrumbs Peanut or other neutrally flavored oil 4 tablespoons (1/2 stick) unsalted butter Anchovy Caper Sauce, recipe follows 1/4 cup olive oil 2 anchovy fillets 2 cloves garlic, smashed 1 tablespoon capers, chopped 2 tablespoons unsalted butter 1 tablespoon fresh parsley leaves, chopped Instructions: Place the butterflied veal chops in between layers of plastic wrap and gently pound with the flat side of a meat mallet. Sprinkle the chops generously with salt. Set up a standard breading procedure: In 3 large dishes, set up one with the flour, one with 2 eggs beaten with 2 tablespoons water and one with the breadcrumbs. Dust each chop in the flour and shake off the excess. Dip each chop in the egg mixture and then run through the breadcrumbs. Place the breaded veal on a sheet tray and let them hang out in the fridge for at least 1 hour to allow the breading to set. Preheat the oven to 200 degrees F. Add enough oil to coat a large saute pan until it is a depth of 1/4-inch. Add 2 tablespoons butter and bring the pan to a medium heat. Working in batches, fry the veal chops until they are golden brown on both sides, about 6 minutes total. Drain each chop on paper towels and salt each one as they come out of the oil. After the second chop, change out the oil and butter and fry the 2 remaining chops. Reserve the cooked chops in the warm oven. Coat a nonstick saute pan lightly with oil and fry the remaining 4 eggs sunny side up. The whites should be cooked and the yolks should be warm and runny, cook for 4 to 5 minutes. Top each chop with a sunny side up egg and pour over some of the Anchovy Caper Sauce. Serve immediately. Wine Pairing Suggestion: Gruner Veltliner In a small saute pan, add the olive oil, anchovy filets and garlic. Set the pan over medium heat and allow the garlic to brown lightly and the anchovy fillets to melt. Once the garlic is golden, it has fulfilled its garlic destiny; remove it and discard. Add in the chopped capers. Melt in the butter and finish the sauce with the parsley as you are ready to plate. ","[Gruner Veltliner, Pinot Grigio, Sauvignon Blanc, Vermentino]" 59784,"Veggie Ragu with Cheesy Polenta 2 tablespoons olive oil 2 tablespoons salted butter 1 eggplant, diced small 1 onion, sliced thin 1 zucchini, diced small 1 red pepper, diced small 4 cloves garlic, minced 1 tablespoon Italian seasoning 1 tablespoon tomato paste Kosher salt and freshly ground black pepper One 28-ounce can whole tomatoes, crushed Fresh basil, for serving 3 cups vegetable broth 1 teaspoon garlic powder 1 teaspoon onion powder 1 cup quick-cooking polenta 2 tablespoons salted butter 1/3 cup plus 1/4 cup grated Parmesan Kosher salt and freshly ground black pepper Instructions: For the veggie ragu: Heat the olive oil and butter in a large, high-sided skillet over medium heat. Add the eggplant and onions. Stir, then cook until starting to wilt, about 2 minutes. Add the zucchini, red pepper, garlic and Italian seasoning. Cook, stirring, to soften, another 2 to 3 minutes. Add the tomato paste and some salt and pepper, then stir. Add the tomatoes, stir again, and bring to a simmer. Simmer for 15 minutes, stirring occasionally. For the polenta: Meanwhile, bring the vegetable broth to a boil. Season with the garlic powder and onion powder. While stirring, pour in the polenta slowly, and keep stirring until combined. Bring to a simmer, then reduce the heat. Cook for 5 minutes to thicken. Remove from the heat, then stir in the butter and 1/3 cup Parmesan. Season to taste, cover and set aside. Check the vegetables, taste, and adjust the seasoning. To serve, spoon the polenta into bowls, making wells in the middles. Fill with the vegetables. Garnish with the remaining 1/4 cup Parmesan and the basil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 59785,"Kir Royale Creme de cassis liqueur Champagne, chilled Instructions: Pour 1 teaspoon of cassis into each of 6 Champagne glasses and then fill each glass with Champagne. Serve immediately. ",[Champagne] 59786,"Penne-Wise Pumpkin Pasta Salt 1 pound whole-wheat penne pasta 2 tablespoons EVOO (extra-virgin olive oil) 3 shallots, finely chopped 3 to 4 garlic cloves, grated 2 cups chicken stock 1 (15-ounce) can pumpkin puree 12 cup cream 1 teaspoon hot sauce, or to taste Freshly grated or ground nutmeg 2 pinches of ground cinnamon Freshly ground black pepper 7 to 8 fresh sage leaves, thinly sliced Grated Parmigiano-Reggiano cheese Instructions: Bring a large pot of water to a boil over high heat for the pasta. Add salt and the pasta and cook al dente, reserving 12 cup of the starchy pasta water. In a large skillet, heat the EVOO, twice around the pan, over medium heat. Add the shallots and garlic to the pan and saute for 3 minutes. Stir in the chicken stock, pumpkin, and cream, then season the sauce with the hot sauce, nutmeg, cinnamon, salt, and pepper. Reduce the heat to medium-low and simmer for 5 to 6 minutes longer to thicken. Add a little of the reserved pasta water if needed to thin out the sauce a bit. Stir in the sage, then toss in the drained pasta and grated cheese. ","[Chardonnay, Barbera, Chianti, Tempranillo]" 59787,"Shrimp Thoren (Shrimp with Coconuts) 1 cup shredded unsweetened coconut 1 green chili, split lengthwise 2 cloves garlic, crushed 1 teaspoon salt 1 teaspoon coriander 1/4 teaspoon cayenne pepper 1/4 teaspoon turmeric 1/2 cup water or less 3 tablespoons vegetable oil 1/4 teaspoon mustard seeds 2 dried red chilies 10 curry leaves 2 pounds shrimp, shelled, deveined, cut into 1/4-inch pieces Instructions: Combine coconut, chili, garlic, salt and the coriander, cayenne pepper and tumeric with enough water to make a moist ball. Set aside. Heat oil with mustard seeds, chilies, and curry leaves until the seeds pop. Add shrimp, lower heat to mediumhigh, stirfry for one minute. Add the coconut mixture, stirfry for 3 minutes or until shrimp are cooked.; ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 59788,"Juke Joint Collard Greens Salt 3 smoked ham hocks
5 bunches collard greens (12 to 16 ounces each) Pinch red pepper flakes Instructions: In a saucepan set over medium-high heat, add 4 cups water and 1 tablespoon salt. Bring to a boil, then add the ham hocks and cook until the meat is tender and tears away easily, about 1 hour 30 minutes. Thoroughly wash the collard greens. Remove the stems and tear the greens into 2-inch pieces. In a separate stock pot of boiling water, add a pinch of salt and the red pepper flakes and blanch the greens for 10 to 15 minutes. Strain the greens and discard the water. Remove the ham hocks from the cooking liquid and tear the meat from the bones. Return the meat to the cooking liquid and bring to a simmer. Add the blanched collard greens. Cover and cook the greens until a butter knife can easily pass through, 1 hour to 1 hour 30 minutes. Serve hot. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 59789,"French Onion Breakfast Bread Bowl with Broccoli One 10-inch round loaf sourdough bread (about 1 3/4 pounds) 1 pound Gruyere, grated (about 5 cups) One 10.8-ounce bag frozen broccoli florets 6 tablespoons unsalted butter
2 large onions, thinly sliced (about 1 pound)
2 large sprigs thyme
1 bay leaf
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
10 large eggs
1/2 cup heavy cream Instructions: Place a rack in the middle of the oven and preheat to 475 degrees F. Slice off the top one-third of the bread with a serrated knife. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Tear some of the soft insides into large rustic croutons (you\u2019ll have about 1 1/2 cups). Reserve the remaining top and bread pieces for another use (such as breadcrumbs).
Place the bread bowl and croutons on a baking sheet. Spread 2 cups of the Gruyere inside the bread bowl, pressing the cheese into the sides and bottom to help it adhere. Bake until the cheese is melted and the croutons are golden, about 10 minutes. Set aside.
Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, 5 minutes. Coarsely chop the broccoli and set aside.
Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Add the onions, thyme, bay leaf, sugar, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are soft and golden brown, 16 to 20 minutes. (If the onions begin to darken too quickly, reduce the heat to low, add 1 teaspoon water and use a wooden spoon to scrape up any browned bits that have formed on the bottom of the skillet.)
Remove and discard the thyme sprigs and bay leaf from the onions. Stir in the balsamic vinegar and cook until it is fully reduced and the skillet is dry, about 2 minutes. Transfer the onions to a bowl and set aside. Rinse and wipe out the skillet.
Melt the remaining 3 tablespoons butter in the same skillet over medium heat.
Meanwhile, beat the eggs, heavy cream, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the egg mixture to the skillet and cook, moving the eggs back and forth with a rubber spatula as they begin to set, until just cooked through and slightly creamy, 5 to 7 minutes. Remove from the heat and fold in the broccoli.
Spoon the mixture into the bread bowl, firmly pressing it down with the back of the spoon. Top with the caramelized onions, then the croutons. Mound the remaining Gruyere on top and bake until the cheese is melted and golden around the edges, about 20 minutes. Let cool on the baking sheet for 5 minutes before slicing into wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59790,"Vollkornbrot 2 cups (13 ounces) whole rye berries 8 cups (64 fl. ounces) boiling spring water 2 cups (18 ounces) rye sourdough starter 8 cups (40 ounces) medium ground rye flour 2 cups (9 ounces) cracked rye 1 tablespoon (3/4 ounce) fine sea salt Instructions: Soak the rye berries in about 6 cups of the hot spring water, or at least enough to cover berries by 1-inch. Let stand 8 hours or overnight (if the water becomes completely absorbed before soaking time has ended, add more hot spring water to cover). Drain and reserve the soaking liquid. Add enough fresh room-temperature spring water to the reserved soaking liquid to measure 6 cups total. Reserve. Combine the starter, rye berries and reserved 6 cups water in a 6-quart bowl. Break up the starter well with a wooden spoon and stir until it loosens and the mixture is slightly frothy. Add 1 cup (5 1/2 ounces) of the rye flour and all the cracked rye. Stir well until combined. Add the salt and remaining flour. Stir until combined and the mixture is wet and sticky. Take the dough's temperature -- the ideal is 78 degrees. Cover with a clean damp towel and put in a moderately warm (74 to 80 degrees) draft-free place. Note: If the dough temperature is higher than 78 degrees put it in a cooler than 78 degree place, like the refrigerator, until the dough cools to 78 degrees. If it is lower than 78 degrees, put it in a warmer than 78 degree place until the dough warms to 78 degrees. The point is to try to keep the dough at 78 degrees during its fermentation. If you have to move the dough, be gentle and don't jostle it, or the dough might deflate. The dough will become spongy but not springy, distinctly sour-smelling and increased in volume by about 1/4. Generously grease 2 (5 by 9 by 3-inch) loaf pans with vegetable shortening and dust with rye flour. Turn the dough into the prepared pans. Smooth the tops with a wet thin flexible cake spatula. Cover the loaves with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degree) draft free place until the dough has domed slightly and increased in volume again by 1/4. Bake on center rack of a preheated 300 degree oven until the loaves have shrunk from the sides of the pan and the tops are dark brown and a toothpick inserted in the center comes out clean, about 2 1/2 to 3 hours. Remove the loaves from the pans and hold the loaves upside down. Strike the bottoms firmly with your finger. If the sound is hollow, the breads are done. If it doesn't sound hollow, bake 15 minutes longer. Cool the pans for 10 minutes, then remove and cool completely on wire racks. Let the bread rest 24 to 36 hours before eating. It is very moist in the center when removed from oven, but as it cools the moisture distributes evenly throughout the bread. It will keep for weeks at room temperature wrapped tightly in plastic wrap. ","[Riesling, Gewrztraminer, Pinot Grigio, Sparkling wine]" 59791,"Shrimp-Pineapple Skewers 1/2 cup thick teriyaki sauce 1 tablespoon minced fresh ginger
1 tablespoon sugar
1/2 teaspoon crushed red pepper flakes
1 dash kosher salt
3 cloves garlic, minced
2 green onions, sliced
Juice of 1/2 lemon
1 fresh pineapple 2 pounds jumbo shrimp, peeled and deveined
1 pound bacon, package sliced in half Instructions: Preheat the oven to 400 degrees F. Set a roasting rack in a large baking pan. To make the marinade, pour the teriyaki sauce in a bowl and then throw in the ginger, sugar, crushed red pepper, salt, garlic, green onions and lemon juice. Stir it around and set it aside. Next, cut the pineapple into chunks by lopping off the top, slicing off the rind, cutting the pineapple into wedges, slicing off the hard inner core and then cutting the slices into chunks. Store half the chunks in the fridge for snacking. Place a chunk of pineapple on top of a shrimp and then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through the whole thing so that it holds the pineapple, shrimp and bacon securely, and lay it on the rack in the pan. Continue with the remaining ingredients. Brush each skewer generously with some of the marinade. Roast the skewers for 10 minutes. Remove them from the oven and brush with a second coat of marinade. Return the pan to the oven and roast until the bacon is sizzling and the shrimp is cooked, about 15 minutes. Serve them hot or at room temperature. Divine! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59792,"Spiced Apple Pie 8 apples, such as Gala (about 2 1/4 pounds) Juice of 1 lemon 1 cup packed dark brown sugar 3 tablespoons cornstarch 2 teaspoons Warm Spice Blend, recipe follows 3/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 2 tablespoons boiled cider syrup 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher salt 1 cup (2 sticks) cold unsalted butter, cubed 6 tablespoons ice water, plus more if needed 1 tablespoon apple cider vinegar All-purpose flour, for dusting 2 tablespoons cold unsalted butter, cubed 1 large egg, lightly beaten 4 1/2 teaspoons turbinado sugar 1 teaspoon flaky salt Whipped cream, for serving 1 tablespoon ground cardamom 1 tablespoon ground ginger 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Instructions: For the filling: Cut the apples into 1/4-inch slices and place them in a large bowl. Toss with the lemon juice to keep them from browning. Add the brown sugar, cornstarch, Warm Spice Blend, kosher salt and cinnamon and toss to combine. Mix in the boiled cider syrup and vanilla. Cover the mixture and let it sit at room temperature while you make the pie dough. For the pie dough: Add the flour, granulated sugar and kosher salt to a food processor and pulse to combine. Add the butter and pulse to incorporate so that about three-quarters of the mixture is mealy and the rest has some slightly larger, pea-sized bits of butter. Combine the ice water and cider vinegar in a measuring cup. Drizzle the water and vinegar into the food processor and continue to pulse just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn the dough out onto a clean surface and use your hands to press on any stray crumbs. Divide the dough in half, then divide one of the halves in half again so that you have 3 pieces of dough. Pat each piece into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes or until ready to roll out for the pie. For the assembly: Flour a work surface and roll out the largest disc of dough into a circle just larger than 12 inches. Place it in a 9-inch pie plate and refrigerate. Roll out the 2 remaining dough discs to about 10 inches each. Cut the dough into 2-inch-wide strips for making a lattice top. Set the strips aside. Position an oven rack in the lower third of the oven (with a pizza stone if you have one) and preheat to 400 degrees F. Fill the pie crust with the apples (it will seem like a lot but they bake down!) and pour the juices over it. Distribute the butter over the top. Weave the dough strips together over and under to form a lattice crust over the top. Pinch the edges to seal, trim, fold the edges over and crimp. Give the edges a little hug to make sure they are sitting snugly on the rim of the pie plate; otherwise they could fall off in the oven. Freeze the pie for 15 minutes. Brush the lattice with the egg wash, then sprinkle with the turbinado sugar and flaky salt. Place the pie on a baking sheet and bake until the internal temperature reaches 195 degrees F, 45 to 55 minutes. Let cool slightly. Serve the pie with large dollops of whipped cream. Layer the cardamom, ginger, cinnamon, cloves and nutmeg in a medium glass jar and tighten the lid. Shake to combine. Keep on hand to add to your favorite desserts and beverages -- or just toast with butter! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59793,"Pomegranate Elderflower Champagne Cocktail 1 ounce St Germain Elderflower Liqueur 1 ounce pomegranate juice
3 ounces champagne or sparkling wine
Instructions: In a champagne glass, combine the elderflower liqueur and pomegranate juice. Top with champagne. ","[Champagne, Prosecco, Sparkling Shiraz]" 59794,"Grilled Mexican Street Corn Salad 6 large ears corn, 3 with husks and silks removed, 3 still with husks and silks intact 1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter, melted
1/2 cup mayonnaise, preferably Hellmann's or Best Foods
1/4 cup minced fresh cilantro leaves
Zest and juice of 1 lime (about 2 tablespoons juice)
2 garlic cloves, grated
1/4 teaspoon chipotle cl powder
Flakey sea salt or kosher salt and freshly ground black pepper
1/2 cup grated queso anejo or 3-cheese blend of Pecorino Romano, Parmesan, and Asiago cheese, plus a little more for garnish
6 slices applewood-smoked bacon, fried crisp and crumbled
1 sprig fresh cilantro, for garnish
1 lime, cut into small wedges, for serving (optional)
Instructions: Preheat the grill with all burners on high. Once preheated, adjust the temperature to medium high for direct grilling. Soak all 6 ears of corn in water to cover for 10 minutes. Remove the corn from the water and pat dry with paper towels. Brush the shucked corn on all sides with the olive oil and leave the other corn in the husk. Grill all the corn, turning occasionally, until the shucked corn is well browned and charred in places and the husks of the unshucked corn are dried out and charred in places, about 10 minutes. Remove all the corn from the grill and let rest until easy to handle, about 5 minutes. When you can handle the corn comfortably, shuck the unshucked cobs. Then, stand a cob on its flat end on a cutting board. Holding the cob steady, take a sharp knife and carefully cut the kernels off, sliding the knife down the cob from top to bottom. Rotate the cob, cutting off a section at a time. I usually do 5 turns per cob. Repeat with the remaining corn. Discard the cobs, transfer the kernels to a bowl, and mix with the melted butter. In a separate bowl, stir the mayonnaise, minced cilantro, lime zest and juice, garlic, cl powder, and a pinch of salt and pepper together until well mixed. Stir in the cheese and toss the buttered corn with the dressing. Taste and adjust the seasonings. Garnish with a little more grated cheese. Serve warm or cold; either way, reserve topping with the bacon crumbles until just before serving, or they will get limp. Garnish with the cilantro sprig and the lime wedges, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 59795,"Flank Steak With Balsamic Barbecue Sauce 1 1/2 cups balsamic vinegar 2 tablespoons canola oil 1 small onion, coarsely chopped 1 large clove garlic, coarsely chopped 1/2 cup ketchup 1 tablespoon ancho cl powder 1 1/2 teaspoons paprika 2 teaspoons dijon mustard 1 1/2 teaspoons red wine vinegar 1 1/2 teaspoons Worcestershire sauce 1 small chipotle cl in adobo sauce, chopped 1 1/2 teaspoons packed dark brown sugar 2 teaspoons honey 2 teaspoons molasses Kosher salt and freshly ground pepper 2 pounds flank steak 1 French baguette, halved lengthwise and cut into 4-inch pieces Extra-virgin olive oil Kosher salt and freshly ground pepper 1 cup grated monterey jack cheese Sliced scallions, for serving Instructions: Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15 to 20 minutes. Set aside. Heat 1 tablespoon canola oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the ketchup and 3 tablespoons water and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the reduced balsamic vinegar, the cl powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle cl, brown sugar, honey and molasses. Simmer until thickened, stirring occasionally, 10 minutes. Puree with an immersion blender or transfer to a blender and puree until smooth. Season with salt and pepper. Pour the sauce into a bowl and let cool to room temperature. (The sauce will keep for 1 week refrigerated in a sealed container. If it gets too thick, stir in 1 to 2 tablespoons water.) Let the steak sit 30 minutes at room temperature before grilling. Meanwhile, preheat a grill to high. Brush the steak with the remaining 1 tablespoon canola oil and season liberally with salt and pepper. Grill over direct heat until browned on one side, about 3 minutes, then turn over and grill until the other side is browned, about 3 more minutes. Move to a cooler part of the grill, away from direct heat. Baste with the sauce and continue grilling, turning several more times, until medium rare, about 5 more minutes. Transfer to a cutting board and loosely tent with foil. Let rest 10 minutes. Meanwhile, make the cheesy bread: Brush the cut side of each piece of bread with olive oil and season with salt and pepper. Grill on both sides. Remove from the grill and top each piece with a mound of grated monterey jack cheese. Put the bread on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter. Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 59796,"Fiber One Pancakes 2 cups Fiber One Complete pancake mix (from 28.3-oz box) 1 1/3 cups cold water Instructions: Make pancakes as directed on box, using pancake mix and water. ","[Chardonnay, Riesling, Moscato]" 59797,"Winning Deviled Ham and Cheese Sandwich 8 slices white bread 4 tablespoons unsalted butter 4 slices pepper jack cheese 2 cups Winning Deviled Ham, recipe follows 1 pound smoked ham, cut into 1-inch cubes
1/2 cup mayonnaise 1/4 cup prepared mustard 1/2 cup chopped onion 2 tablespoons chopped fresh parsley leaves 3 tablespoons maple syrup 2 tablespoons hot sauce (recommended: Tabasco) 1 tablespoon Worcestershire sauce 2 teaspoons paprika 1 teaspoon mustard powder Salt Pepper Instructions: Butter each slice of bread on 1 side. Put 4 slices of bread, butter side down, into a large skillet. Top with a slice of cheese and 1/2 cup deviled ham. Place another slice of bread, butter-side up, onto each sandwich. Cover the skillet, put it on medium heat, and cook until the bottoms are nicely browned, about 5 minutes. Turn the sandwiches over and cook until the bottoms are browned, about 3 minutes. Serve while hot. Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59798,"Spaghetti all'Amatriciana 1/3 pound pancetta in 1 piece, partially frozen 2 tablespoons extra-virgin olive oil 1 onion, thinly sliced Scant 1/4 teaspoon red pepper flakes 1 tablespoon chopped fresh Italian parsley leaves 1 1/2 tablespoons red wine vinegar 3/4 cup tomato puree 3/4 pound spaghetti or bucatini Freshly grated Parmesan (recommended: Pecorino Romano) Instructions: Bring a large pot of salted water to a boil over high heat. Meanwhile, unroll the pancetta. Cut it into 1-inch long chunks, and then slice each chunk thinly across the grain. Heat the olive oil in a large skillet over moderately low heat. Add the pancetta and cook until it renders some of its fat, about 5 minutes. Do not allow it to crisp. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water. Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance. Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water. Simmer briefly to blend. When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat. Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino. Serve immediately. ","[Barolo, Barbaresco, Chianti Classico, GSM]" 59799,"Citrus Pea Sprout Salad Segments from 1 navel orange Segments from 1 lemon Segments from 1 lime 1 tablespoon Dijon mustard 1/2 cup canola oil Salt and black pepper, to taste 1 pound pea sprouts (may substitute with blanched, julienned snow peas) Instructions: In a blender, add the segments and Dijon and blend on high speed. Drizzle in the oil and season. Toss 1/2 of the vinaigrette with the sprouts, check for seasoning, and add more vinaigrette if necessary. Set aside any leftover vinaigrette. ","[Chenin Blanc, Vermentino, Gruner Veltliner, Sauvignon Blanc]" 59800,"Orange Sorbet 2 oranges, peeled, halved 2 tablespoons (20 g) sugar or other sweetener, to taste 4 cups (960 ml) ice cubes 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. use the tamper to press ingredients into the blades.
5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
6. Stop machine. Do not over mix or melting will occur. Serve immediately. ","[Prosecco, Moscato, Vinho Verde, Cava]" 59801,"Apple-Pecan Holiday Stuffing 1/4 cup Country Crock? Spread 1 small onion, finely chopped 1 cup finely chopped celery 1 Gala or Golden Delicious apple, chopped 1 can (14 1/2 oz.) fat-free reduced-sodium chicken broth 3/4 cup apple cider 1 package (12 oz.) seasoned or unseasoned cube stuffing mix 1/4 cup finely chopped pecans 1 Tbsp. finely chopped fresh parsley (optional) Instructions: Melt Country Crock® Spread in 12-inch no-stick skillet over medium-high heat and cook onion and celery, stirring occasionally, until tender, about 5 minutes. Stir in apple and cook, stirring occasionally, until apple is tender, about 4 minutes. Stir in broth and apple cider. Bring to a boil over high heat. Remove from heat and stir in stuffing mix until moistened. Garnish with pecans and parsley. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 59802,"Two Crusted Pie Dough 2 cups all purpose flour 1/4 teaspoon of salt 1/3 cup chilled shortening, cut into tablespoon-sized pieces 1/4 pound chilled butter, cut into tablespoon-sized pieces 2 to 4 tablespoons ice water Flour for rolling out Instructions: In the bowl of a food processor process the flour with some salt. Add the chilled shortening and butter at once and pulse the machine for 15 seconds until the fat is broken up into oatmeal sized pieces. Add 2 tablespoons of ice water and process; if the dough is dry, add more water, one tablespoon at a time. Be sure your dough holds together and absorbs enough water. If it is too dry you'll have a hard time rolling it out. Divide the dough into two pieces, one slightly larger than the other and roll out larger half into a 12inch circle. Line a 10inch deep glass pie plate with the 12-inch circle and chill the dough. Roll out other half into a 10 1/2inch round for top crust and transfer to a baking dish and refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59803,"Rustic Vegetable and Polenta Soup 3 tablespoons extra-virgin olive oil 2 medium carrots, peeled and diced into 1/2-inch pieces 1 medium onion, chopped Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh thyme 3 cloves garlic, peeled and smashed or chopped 3 plum tomatoes, diced into 1/2-inch pieces 2 medium zucchini, diced into 1/2-inch pieces 4 cups low-sodium chicken broth 1/3 cup instant polenta, such as Gia Russa 3 tablespoons unsalted butter, at room temperature Instructions: In a large heavy saucepan, heat the olive oil over medium-high heat. Add the carrots, onions, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring frequently, until the onion begins to brown, about 6 minutes. Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes. Add the chicken broth and bring to a boil. Slowly stir in the polenta and cook until the soup thickens and the vegetables are tender, about 8 minutes. Stir in the butter and season with salt and pepper. Ladle into soup bowls and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 59804,"Pear Fennel and Blue Cheese Salad with Balsamic Glaze 1 1/3 cups balsamic vinegar 1/2 cup dry white wine (such as chardonnay) 2 Tbs. packed light brown sugar 1 medium bulb fresh fennel, trimmed and cored 2 Tbs. extra virgin olive oil Kosher salt 6 Royal Riviera pears 3 oz. Cambazzola or other good-quality blue cheese black pepper Instructions: Combine vinegar, wine and sugar in a heavy, large saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Boil until syrupy and reduced to 1/2 cup, about 20 minutes. Remove from heat and set aside to cool. Slice fennel bulb paper thin, using a mandoline, a very sharp knife or a food processor slicing disk. Toss fennel with olive oil and salt to taste.
   To serve, spread a bed of fennel evenly on each of six salad plates. Quarter and core pears and arrange quarters on each plate. Distribute pieces of cheese equally among plates, grind fresh black pepper liberally over each and drizzle with balsamic glaze. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 59805,"Hazelnut Frangipane Pear Tart 1/2 recipe pate sable, chilled (about 10 ounces) 2/3 cup toasted filberts 2/3 cup confectioner's sugar 2 ounces (1/2 stick) unsalted butter, soft 2 tablespoons sugar 1 egg 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract 3 tablespoons flour 3 tablespoons raspberry jam 1 1/2 small bosc pears, unpeeled 1 tablespoon butter, melted Instructions: Cut the cold dough in pieces and reknead into a disc. On a floured table, press the disc, evening the circle as you go, until it is about 6 inches in diameter. Flour the surface of the dough and roll in into a circle measuring about 1 1/2 inches bigger than the 9-inch tart mold. Flour as much as you need to prevent the dough from sticking. Brush off any excess flour, fold the dough in half and center it over the mold. Press along the bottom edge and side to even it. Press any excess dough from the bottom edge up the sides so that they are thicker. Cut off any excess dough with a rolling pin and press the sides up so it extends about 1/8-inch above the rim. Dock the bottom with a fork and freeze. Preheat oven to 375 degrees. Bake the frozen tart shell until the center barely begins to color, 10 to 12 minutes. Cool completely. Lower oven to 350 degrees. Combine the nuts and confectioner's sugar in a food processor and process to a fine powder, about 30 seconds. In the bowl of a standing mixer, cream the butter and sugar until fluffy. Add the nut powder and mix thoroughly, scraping down the bowl once or twice. Add the egg in three parts, beating after each addition on medium high speed, until very light and fluffy. Add the almond and vanilla extracts. On low speed, mix in the flour just until incorporated. Spread the jam on the bottom of the prebaked shell and then spread evenly with the frangipane. Slice the pears in half and core. Cut each half in very thin slices from blossom to stem, leaving them attached at the stem end. Cut off the end pieces and cut each half in quarters. Fan out each quarter and arrange the 6 fans in a circle over the frangipane, stems to the center. Be sure to leave some space between the fans so the filling can rise up around them. Brush the pears lightly with melted butter. Bake about 50 to 55 minutes, until the top is golden brown and crusty. If the rim is getting too dark, cover the edge with foil or pie guards. Cool in the mold on a rack; remove the outer ring after 10 minutes. Slip a flexible metal palate knife between the tart and the metal bottom and slide off the tart. Cool completely on a rack before serving. Cut with a sharp serrated knife. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59806,"Pommes Anna 2 1/2 pounds russet potatoes, peeled, in a bowl of cold water 4 to 6 tablespoons unsalted butter, melted 1 1/2 teaspoon kosher salt Freshly ground black pepper 1/8 teaspoon freshly grated nutmeg Grated Parmesan Instructions: Preheat oven to 350 degrees F. Melt the butter in a small saucepan. Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking. Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59807,"Lemon-Filled Coconut Cupcakes 1 1/2 cups sweetened shredded coconut 1 (18.25-ounce) package yellow cake mix (recommended: Duncan Hines) 1 (4-serving size) package instant lemon pudding and pie filling mix (recommended: Jell-O) 3 eggs 1 1/2 cups coconut milk 1/3 cup vegetable oil 1/4 teaspoon yellow food coloring 2 (12-ounce) containers whipped cream whipped frosting (recommended: Betty Crocker) 3/4 cup prepared lemon curd 1 teaspoon imitation coconut extract Instructions: Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside. Spread 1 cup coconut on a baking sheet. Toast for 6 to 8 minutes or until golden brown. Cool completely on wire rack. In a large mixing bowl, combine cake mix, pudding mix, eggs, coconut milk, oil, and yellow food coloring; beat with an electric mixer on low for 30 seconds. Scrape down the side of bowl. Beat on medium for 2 minutes more. Spoon the batter into the prepared muffin cups, filling each about 3/4 of the way full. Bake for 15 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack. For lemon filling: In a medium bowl, stir together 1/2 cup whipped cream frosting and the lemon curd until combined. With a sharp knife, make a 1/2-inch slit in the top center of each cooled cupcake. Place lemon filling in a disposable piping bag; snip a small end off one corner of the bag, and pipe filling into cupcakes. In a medium bowl, stir the coconut extract into the remaining whipped cream frosting and frost the cupcakes. Toss together the toasted coconut and the remaining 1/2 cup untoasted coconut. Sprinkle the coconut mixture over the frosted cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59808,"Pork and Mango 1 quart canola oil, for frying 1 pork tenderloin, about 2 pounds 1 bottle pick-a-peppa sauce 1 large mango, medium diced 1/2 red onion, finely diced 1 medium red pepper, finely diced 1 serrano cl, finely diced 1/8 cup white wine vinegar 3/4 cup olive oil, plus 1 tablespoon Cilantro, finely chopped 1/2 lemon, juiced Salt and freshly ground black pepper 1 plantain, peeled and sliced thinly 3 scallions, sliced thinly for garnish Instructions: Preheat the oven to 450 degrees F. Heat canola oil to 375 degrees F for frying. Marinate the pork with the pick-a-peppa sauce for 1 hour. In a medium bowl, combine the mango, onion, pepper, cl, vinegar, 3/4 cup olive oil, cilantro, lemon juice, salt and black pepper. Refrigerate until ready to use. Remove the pork from the marinade. Heat a large saute pan with 1 tablespoon of olive oil on medium high heat and sear the pork loin on both sides until golden brown. Place in the oven for 8 to 10 minutes or until the internal temperature is 140 degrees F. Take out of the oven and let rest for 10 minutes. Fry the plantains until golden brown and place on a paper towel to drain. Salt the plantains while they are hot. To serve, slice the pork loin into medallions and place around the plate. Spoon the mango salsa on the pork medallions and sprinkle with sliced scallions, for garnish. Place a mound of the plantains in the center of the plate and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 59809,"Low-Country Boil 6 red potatoes, sliced 6 Yukon Gold potatoes, sliced 4 bay leaves 3 ears corn, sliced into small discs 2 large onions, sliced 2 sticks (1 cup) butter One 14-ounce package kielbasa sausage One 12-ounce package andouille sausage 2 cups chicken stock 1/4 cup seafood seasoning, such as Old Bay 1 tablespoon red pepper flakes 1 tablespoon salt 1 pound live crawfish or crawfish tails, optional 1 pound shrimp 1 stick (8 tablespoons) butter 2 tablespoons chopped fresh parsley 2 tablespoons seafood seasoning, such as Old Bay 2 teaspoons salt 1/2 teaspoon cayenne pepper Instructions: For the boil: In a large pot, combine the red potatoes, Yukon Gold potatoes, bay leaves, corn, onions, butter, kielbasa, andouille, chicken stock, seafood seasoning, pepper flakes, salt and 6 cups water. Bring to a boil, then reduce the heat and simmer for 20 minutes. Add the crawfish if using and simmer for another 5 minutes. Then add the shrimp; simmer 5 minutes more. For the sauce: Combine the butter, parsley, seafood seasoning, salt and cayenne in a small saucepan over medium heat. Heat until the butter has melted and begun to simmer. Serve the low-country boil with the butter sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59810,"Creamy Lemon Berry Dessert 2 (3 oz.) pkgs. cherry gelatin 1 3/4 cups boiling water, divided 1 (12 oz.) jar Smucker's? Orchard's Finest? Northwest Triple Berry Preserves Crisco? Original No-Stick Cooking Spray 2 (3 oz.) pkgs. lemon gelatin 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 cup sour cream 1 (6 oz.) container fresh raspberries 1 (6 oz.) container blackberries or blueberries Mint leaves for garnish, if desired Instructions: DISSOLVE cherry gelatin in 3/4 cup boiling water in medium bowl. Stir in preserves. Coat 6-cup ring mold with no-stick cooking spray. Pour gelatin mixture into mold. Chill 30 minutes. DISSOLVE lemon gelatin in 1 cup boiling water in medium bowl. Add sweetened condensed milk and sour cream. Beat with electric mixer on medium speed until blended. Pour over chilled berry layer. Chill 2 hours or until firm. Unmold onto serving platter. COMBINE 1 cup raspberries and 1 cup blackberries. Fill center of mold. Garnish outside of dessert with remaining berries and mint leaves. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 59811,"Sweet and Sour Meatballs 1 pound hamburger 1/2 cup plain dry bread crumbs 1/4 cup milk 2 T. chopped onion 1 tsp. salt 1/2 tsp Worcestershire sauce 1 egg 1/2 cup brown sugar 1 T. cornstarch 1-can (13 ? oz) pineapple chunks, drained (save juice) 1/3 cup cider vinegar 1 T. soy sauce 1 small green pepper, cut into julienne Instructions: Preheat oven to 350 degrees F. Mix first seven ingredients together and form into 1-1/2-inch balls. Place on cookie sheet and bake in oven for 20 -25 minutes until done. Then, place in a slow cooker on low. Place vinegar, pineapple juice, soy sauce and brown sugar in sauce pan. Stir in cornstarch and bring to boil. Pour over meatballs. Carefully stir in pineapple and green pepper. Keeps well in a slow cooker for several hours. ","[Chardonnay, Riesling, Merlot, Zinfandel]" 59812,"Pizza Man's Chocolate Chip Cookies 1 cup plus 2 tablespoons all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup firmly packed light brown sugar 6 tablespoons sugar 1/2 cup (1 stick) lightly salted butter or margarine, softened 1 egg, beaten 1 teaspoon vanilla extract 1 package (6 ounces) semisweet chocolate chips 1 cup chopped walnuts Instructions: Preheat oven to 375 degrees. In a medium bowl combine flour, baking soda, and salt. In a mixer bowl beat sugars and butter on medium speed until light and fluffy. Beat in egg and vanilla. Stir in flour mixture. Stir in chips and walnuts. On ungreased baking sheets, drop by rounded teaspoonfuls about 2 inches apart. Bake 10 to 15 minutes or until lightly browned. Let stand 1 minute. Remove and cool on racks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59813,"Jerk Chicken Sandwiches with Peach Aioli 1 lime 1 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 teaspoons (about 4 sprigs) fresh thyme leaves 1 small white onion, finely chopped 1/4 cup (about 4 or 5) scallions, white and tender green parts only, chopped 1 hot Scotch bonnet pepper (use plastic gloves to handle these, protect your eyes, and avoid breathing in the fumes) 1/2 cup low-sodium soy sauce 6 (6-ounce) boneless chicken breasts 1 to 2 tablespoons Irvine Spices Caribbean Jerk Seasoning 1/4 cup olive oil 1 tablespoon all-purpose flour, if cooking on the grill 1 large ripe fresh peach, peeled, pit removed and sliced, or 1/2 cup drained canned peaches 3/4 cup mayonnaise 1 tablespoon cilantro leaves, finely chopped, plus 6 small sprigs, for garnish Salt and freshly ground white pepper 6 New England style \lobster\ rolls (top-sliced), Kaiser rolls, or crispy crusted round rolls 1/3 cup shredded yellow Cheddar, for garnish Instructions: Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since this lime will be hot coming from the microwave, you will need to set this aside briefly, until it cools just enough to handle. Blend the allspice, nutmeg, cinnamon, thyme, onions, scallions, pepper - together in a blender or food processor to make a pulp. Return to the lime and squeeze the juice into the blender through the feed tube. Reserve lime skins. Add the soy sauce through the feed tube and mix well. Season chicken pieces with jerk seasoning and place them along with the 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 oven to 350 degrees F. Transfer the marinated chicken to a roasting pan and pour oil over the chicken. Roast covered for about 25 minutes, removing the cover and increasing the temperature to 400 degrees F for the last 5 to 10 minutes or so. 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 170 degrees F. The chicken can also be cooked on the grill. Heat grill to medium-high heat. Wrap chicken in a foil pouch in which you have shaken 1 tablespoon flour, and cook over indirect heat (on the side of the grill opposite the direct heat source) for about 15 to 20 minutes. While the chicken is cooking, prepare the aioli. Add peaches, mayonnaise, and cilantro to a food processor and blend until smooth. Season with salt and white pepper, to taste. Assemble sandwiches by placing sauce on roll, then chicken and top with shredded Cheddar and a sprig of cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 59814,"Country Fried Steak 2 pounds boneless round steak Salt Pepper Spices (what ever you have available) Beef tallow or grease 1 quart buttermilk 1 cup flour Instructions: Cut steaks 3/4-inch thick. Pound the steaks with meat tenderizing hammer until about 1/4-inch thick. Season with salt and pepper, to taste, and rub on other spices if you have them. Start heating beef tallow or grease in Dutch oven. Be sure you have enough grease in the pan to cover the steaks (at least 1-inch.) Put the buttermilk in bowl and put the flour on a plate. Wet the steaks in buttermilk and then drag through flour making sure both sides have flour on them. If a thicker crust is wanted, then repeat this procedure again. When grease just begins to smoke, then you are ready to drop in a steak and cook. Cook steak until golden brown on both sides turning steak in grease, if needed. Repeat until all steaks are cooked. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 59815,"Mini-Meatloaves 3 teaspoons olive oil 1 1/2 chopped onion 3 garlic cloves, minced 2 large eggs 1/2 cup milk 2 teaspoons Dijon Mustard 1 teaspoon hot sauce 1 teaspoon fresh marjoram 1 teaspoon fresh thyme 1 teaspoon salt 1 teaspoon ground black pepper 1 pound twice-ground chuck 1/2 pound twice-ground veal 1/2 pound twice-ground pork 1 1/2 cups fresh bread crumbs 1/4 cup fresh parsley leaves 1/2 cup ketchup 4 tablespoons light brown sugar 4 teaspoons cider vinegar Instructions: In a skillet heat the oil. Add onion and garlic and saute, stirring, until softened, about 5 minutes. Set aside and let cool. In a mixing bowl whisk the eggs, milk, mustard, hot sauce. Add marjoram, thyme, salt, and pepper. In a large mixing bowl combine the meats, egg-milk mixture, bread crumbs, parsley and cooked onion-garlic mixture. Take a small piece of mixture and cook in small skillet. Taste and adjust seasoning if necessary. Transfer meat mixture into mini-loaf tins (should have small holes in the bottom and be sitting on a baking sheet ). Brush meat with ketchup glaze. Bake in a preheated 350 degree oven for about 20 to 25 minutes, until glaze has set. Brush meat loaf with remaining glaze and bake for 5 minutes, until that coat has set too. Internal temperature of loaves should be 160 degrees. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 59816,"Bengali Butternut Squash 3 tablespoons vegetable oil Large pinch ground asafoetida* 1 bay leaf 1/2 teaspoon panch phoran* 1 to 2 mild dried red chiles 1 small onion, chopped 1/2 teaspoon ground turmeric 2 teaspoons ground cumin 1 heaped teaspoon ground coriander Kosher salt Sugar 2 teaspoon ginger paste** (make your own by crushing or blending fresh ginger to a rough paste, adding water, if necessary, to loosen) 1 pound 2 ounces butternut squash, peeled, seeds removed, flesh cut into 1 1/2-inch cubes 1 cup boiling water 8 ounces canned chickpeas, drained and rinsed 1 teaspoon ground garam masala 1 teaspoon ground fennel seeds Instructions: Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida, bay leaf, panch phoran, and chiles, and fry for 1 to 2 minutes, stirring well to combine.
Add the onion, stir to coat in the spices, and fry for 2 to 3 minutes, or until softened and golden brown.
Add the ground turmeric, cumin and coriander, the salt, sugar, and ginger paste, and stir well. Add a splash of water, stir, and cook for another 1 to 2 minutes.
Add the butternut squash pieces and the boiling water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid , and simmer for 10 to 15 minutes, or until the butternut squash is tender. The butternut squash is cooked once a knife goes smoothly all the way through without putting any pressure on it. Cook the squash any longer than this and it begins to break up. Take care not to stir too often.
Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add more salt and sugar, if you like, to taste. Stir well and continue to cook for 1 to 2 minutes, or until warmed through. Serve immediately.; ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 59817,"Peanut Butter-Chocolate-Coconut Layer Cake 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for greasing the pans 2 1/2 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon fine salt 1/2 teaspoon baking soda 1 cup packed light brown sugar 2/3 cup smooth peanut butter 1/2 cup granulated sugar 4 large eggs 1 teaspoon pure vanilla extract 1 cup milk 1/2 cup unsweetened coconut flakes 4 ounces semisweet chocolate, chopped 4 tablespoons unsalted butter 1 cup unsweetened cocoa powder 2 teaspoons pure vanilla extract 1/4 teaspoon fine salt 3 cups confectioners' sugar 2/3 cup milk 1/2 cup smooth peanut butter 3/4 cup heavy cream Instructions: For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter two 9-inch round cake pans, and line the bottom of each with a round piece of parchment. Sift together the flour, baking powder, salt and baking soda onto a piece of parchment or into a large bowl. Beat the butter, brown sugar, peanut butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined. Divide the batter evenly between the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a cooling rack to cool completely. Invert each onto a cooling rack, and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.) For the filling: Spread the coconut out on a baking sheet, and bake at 350 degrees F until golden and toasted, about 8 minutes. Put the chocolate and butter in a medium bowl, microwave for 1 minute, stir until smooth and pour into a large bowl. Add the cocoa powder, vanilla and salt, and mix with an electric mixer on low speed until combined. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the mixer speed to medium-high, and mix until smooth. (If not being used immediately, the filling can be refrigerated in an airtight container for up to 3 days; let it come to room temperature and mix on medium-high until smooth.) To assemble: Slice each cake in half, for a total of 4 rounds. Spread the peanut butter on 3 of the rounds, dividing evenly. Sprinkle 2 tablespoons of toasted coconut on each of the 3 rounds. Put 1 round, peanut butter-and-coconut-side up, on a cake stand or serving platter, and spread about 1/2 cup of the chocolate filling on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of cake and filling. Place the last cake round (without the peanut butter and coconut) on top. For the frosting: Put the remaining 1 1/2 cups of the filling in a large bowl, add the cream and beat with an electric mixer on medium-high speed until medium peaks form. Frost the cake and sprinkle the top with the remaining toasted coconut. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Serve chilled or at room temperature. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 59818,"Cookie Dough Pops 2/3 cup butter, at room temperature 3/4 cup granulated sugar
1/4 cup dark brown sugar
1/4 cup applesauce
1 teaspoon vanilla extract
2 cups almond flour
1/2 teaspoon salt
1 cup mini chocolate chips
Crushed cereal, sprinkles and chopped peanuts, for garnish (see Cook's Note) Instructions: With an electric mixer or by hand, beat the butter, granulated sugar, brown sugar, applesauce and vanilla in a bowl. Slowly add in the almond flour and salt. Mix in the chocolate chips. Refrigerate the dough for at least 20 minutes (or overnight) to make it easier to scoop. Using a mini ice-cream scooper, scoop the dough into little balls. Roll the dough into each topping separately, add sticks and freeze for at least 30 minutes.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 59819,"Buffalo Fried Shrimp 2/3 cup mayonnaise 1/4 cup plus 3 tablespoons Buffalo hot sauce 2 teaspoons whole-grain mustard 1 heaping tablespoon chopped dill pickle 1 heaping tablespoon minced shallot 1 heaping tablespoon finely chopped fresh parsley Peanut or vegetable oil, for deep-frying 1 cup all-purpose flour 1 cup lager beer 1 1/2 pounds large shrimp, peeled and deveined (tails intact) 2 stalks celery, thinly sliced diagonally Instructions: Mix the mayonnaise, 1/4 cup hot sauce, the mustard, pickle, shallot and parsley in a small bowl; cover and refrigerate. Preheat the oven to 250 degrees F. Heat 2 inches of peanut oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 365 degrees F. Meanwhile, whisk the flour, beer and the remaining 3 tablespoons hot sauce in a large bowl; add the shrimp and toss to coat. Working in batches, remove the shrimp from the batter with a slotted spoon and fry until cooked through and golden brown, 2 to 3 minutes. (Return the oil to 365 degrees F between batches.) Transfer to a paper towel-lined baking sheet to drain; keep warm in the oven. Add the celery to the remaining batter and toss to coat; remove with a slotted spoon and fry until golden brown, about 2 minutes. Serve the fried shrimp and celery with the prepared sauce. ","[Zinfandel, Cabernet Sauvignon, Merlot, Pinot Grigio]" 59820,"Rhubarb Chutney 1 cup raisins 1/2 cup of Talavera Muscat 1 tablespoon of canola oil 1/4 teaspoon brown mustard 1/2 teaspoon yellow mustard 1/4 teaspoon Aleppo pepper 1 teaspoon Lucknowi fennel 1 tablespoon chopped fresh ginger 4 stalks of rhubarb, sliced Salt and pepper, to taste Instructions: Slice rhubarb. Heat raisins in Muscat and 1/2 cup of water until plump. Heat oil in medium sauce pan, add the mustard seeds, aleppo chili and Lucknowi, cook until fragrant. Add the chopped ginger and sweat. Add slices rhubarb and saute quickly. Add the muscat and the raisins and cook rapidly. Make sure that the rhubarb does not get mashed up. Season with salt and pepper, remove from heat and cool rapidly. ","[Chenin Blanc, Riesling, Gewrztraminer, Garnacha]" 59821,"Down Island French Toast 1 vanilla bean, preferably Tahitian, cut in half lengthwise 1 cup Cointreau or Curacao 1 teaspoon ground mace 1 teaspoon ground cinnamon Zest of 1 orange 12 ounces fresh foie gras, cleaned and cut in half 5 eggs, beaten 2 cups half and half 12 slices slightly sliced stale broiche, cut into triangles 1/3 inch thick 1/4 cup clarified butter 1 recipe Citrus-Savory Caramel Sauce (recipe follows) Instructions: Scrape the seeds from the vanilla bean. Add half of the scrapped beans to a mixing bowl with the liquor. Add 1/2 teaspoon ground mace, 1/2 teaspoon ground cinnamon, and orange zest, and whisk together. Put the foie gras into the marinade and cover with plastic wrap. Slosh the marinade around a little and keep refrigerated. Add the remaining vanilla bean seeds in a mixing bowl, and add the eggs and half and half. Add the remaining mace and cinnamon and beat the mixture together. Soak the brioche slices in the egg mixture and allow them to absorb the flavor. Soaking time will depend on the freshness of the brioche; the softer it is, the shorter the soaking (sometimes 1 minute is sufficient). Keep covered in the refrigerator until ready to complete the dish. Preheat the oven to 300 degrees. Remove the foie gras from the marinade and cut the slices about 1/4-inch to 1/3-inch thick. Reserve on a chilled plate and discard almost all of the marinade. Remove the brioche from the egg wash and lay the slices on a plate. Heat the clarified butter in a nonstick skillet, add the bread, and cook over medium heat until golden on both sides. Transfer to a plate and keep warm in the oven. Reheat the caramel sauce and place 2 tablespoons on each of 4 warm serving plates. Heat a nonstick skillet or pan and when hot, sear the foie gras slices over high heat for 15 seconds on each side until seared and very dark. Place the foie gras on the brioche in layers: a slice of brioche on the bottom, a slice of foie gras, then brioche, another layer of foie gras, and topped with brioche. Serve with mixed tropical fruits and orange segments, if desired. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 59822,"Hongos al Ajillo 2 tablespoons safflower oil 1/2 small white onion, finely chopped 2 large cloves garlic, finely chopped 2 serrano chiles, stemmed, seeded, and finely chopped 3/4 pound oyster mushrooms, brushed clean and tough stems removed 2 tablespoons roughly chopped epazote leaves 1/2 teaspoon salt Instructions: In a large heavy skillet, heat the oil over medium to high heat. Add the onion and cook for 3 to 4 minutes, stirring frequently, until golden. Reduce the heat to low, add the garlic and chiles and saute, stirring, for 1 minute more. Do not brown the garlic. Add the mushrooms, epazote, and salt and cover the pan tightly. Cook for 8 to 10 minutes, or until the mushrooms are tender, and serve at once. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 59823,"Mini Lamb Pitas with Tzatziki 1/2-Ib. lamb shoulder 1/2-cup plain low-fat yogurt 1 Cup cucumber, cubed and diced (seeds removed) 1 Cup cucumber, cubed and diced (seeds removed)
1/4-cup fresh dill 1/4-cup fresh lemon juice 1/4-cup mint 1/4-cup fresh garlic 1/4-cup virgin olive oil 1 package pita bread (Sahara store bought) 1 cup fresh parsley leaves Instructions: In a bowl combine mint and garlic for your marinade. Add lamb shoulder and mix, pressing in the leaves and garlic into the lamb. You can set aside overnight in an airtight container.
For tzatziki, combine cucumber, yogurt and dill in a bowl and add salt and lemon juice to taste. Set aside (you can also make this a day ahead and place in an airtight container).
Place lamb on a hot grill for 10-15 minutes each side or until done. Slice and set-aside. Cut your pita rounds into quarter points and fill with sliced lamb and tzatziki. Garnish with parsley and serve. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59824,"Scropino 1 cup vanilla ice cream 1/4 cup lemon vodka 1/4 cup lemon liqueur 1/4 cup sparkling white wine Lemon slices, for garnish Instructions: In a blender, combine ice cream, vodka, and lemon liqueur until completely blended. Divide between 2 glasses and fill the glasses with the sparkling wine. Garnish each glass with sliced lemon. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 59825,"Greek Hummus One 15-ounce can chick peas, drained 1 lemon 1 sprig fresh oregano, leaves chopped A handful fresh flat-leaf parsley 1 clove garlic, finely chopped Salt 2 rounded tablespoons tahini paste Drizzle extra-virgin olive oil 1/4 cup kalamata olives, well drained, coarsely chopped 1 sack pita chips, sea salt variety (recommended: Stacy's) 1/2 seedless cucumber, cut into sticks for dipping A medium red pepper, seeded and cut into strips for dipping Instructions: Combine chick peas, juice of 1 lemon, oregano and parsley in food processor. Mash garlic into paste with some salt pressing under the flat part of your knife then add garlic to processor along with tahini paste. Process hummus, drizzling in olive oil, until smooth then transfer to a bowl and stir in olives, reserving a few for garnish. Serve dip with pita crisps and vegetable sticks. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 59826,"Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions 1 yellow onion, roughly chopped 2 garlic cloves, crushed One 15-ounce can fire roasted tomatoes 1 to 2 chipotle peppers, roughly chopped 2 tablespoons Worcestershire sauce 1/4 cup chopped cilantro leaves 4- to 5-pound pork shoulder 2 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 cup white vinegar 2 tablespoons sugar Pinch red pepper flakes 1 teaspoon kosher salt 1 red onion, thinly sliced 1 teaspoon dried oregano 24 corn tortillas 1 small green cabbage, shredded 2 avocados, peeled and thinly sliced Pickled red onions One 16-ounce container sour cream Chopped cilantro leaves, for garnish Instructions: For the pork: To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours until tender. For the pickled onions: In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.) Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker. To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 59827,"Concord and Cranberry Kir Royale 1/2 cup strained Cranberry Concord Syrup, recipe follows One 750-milliliter bottle chilled sparkling wine
1 pound frozen cranberries 1 1/4 cups concord grape jam
3/4 cup concord grape juice
1/3 cup sugar
One 3-inch strip orange zest
Instructions: Pour 1 to 2 tablespoons of the Cranberry Concord Syrup into champagne flutes and top with sparkling wine. Stir gently and serve. Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over. Let cool, then strain the syrup into a small pitcher. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 59828,"Fried Squid with Anchovy Dressing and Parsley Pesto 1 heaping tablespoon of mayonnaise 3/4 cup sherry vinegar 1 3/4 cup olive oil 6 anchovy fillets 1 shallot, coarsely chopped Salt and pepper 2 cups parsley leaves 2 garlic cloves 2 tablespoons pumpkin seeds 2 tablespoons fresh lime juice 1/2 cup olive oil Salt and pepper 1 1/2 cups rice flour 3/4 cup water Salt and pepper 4 cups peanut oil 8 squid, cleaned and sliced into rings Instructions: Combine all ingredients in a blender and blend until smooth. Season with salt and pepper. In a food processor, combine all ingredients except the oil, and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. In a small mixing bowl, whisk together the flour and water until smooth. The batter should be just thick enough to adhere to the squid, season with salt and pepper to taste. Heat oil in a large saucepan to 375 degrees F. Season squid with salt and pepper and dip into the batter, allowing any excess to drip off. Fry the squid until crisp on all sides and golden brown, remove and drain on paper towels. Serve with anchovy dressing and pesto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59829,"Foolproof Mexican Rice (\Arroz Mexicano) 3 vine-ripened tomatoes 2 cups chicken broth, plus more as needed 1 tablespoon olive oil 1 large chopped onion 1 large finely diced carrot 1 large garlic clove, minced 2 cups medium-grain rice 2 teaspoons salt 1 bay leaf 1 whole serrano cl 1/4 cup fresh or frozen peas, thawed Instructions: Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano cl. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 59830,"Best Roast Beef 1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms) Sea salt and freshly ground black pepper Olive oil 3 red onions, halved 2 bulbs garlic, plus 4 cloves garlic, peeled 7 pounds (3 kilograms) roasting potatoes, peeled 3 rosemary sprigs 2 thumb-sized pieces ginger, peeled and diced 1/2 bottle robust red wine Yorkshire pudding, recipe follows 1/2 pint (285 milliliters) milk 4 ounces (115 grams) all-purpose flour Pinch salt 3 eggs Vegetable oil Instructions: Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop. Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides. Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours. While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy. After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray. Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on. Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness. Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like. Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings. Preheat oven to 450 degrees F. Mix the batter ingredients together. Let rest for 10 minutes Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 59831,"2-Timing Lobster Deviled Eggs 2 dozen eggs 2 (1 1/4 pound) lobsters, steamed, shelled, and chopped 1 tablespoon of mustard 3 shallots 2 tablespoons of mayonnaise 2 tablespoons of capers 1 bunch of minced chives Instructions: Simmer eggs in lightly salted water for 12 to 15 minutes. Run under cold water until eggs are cool, then crack and peel cleanly. Split eggs neatly and remove yolks. In a large mixing bowl blend lobster, mustard, shallots, mayonnaise, capers and chives. Season with salt and pepper. Fill eggs with lobster salad and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 59832,"Stuffed Squid 1 cup/250 ml bread crumbs 2 ounces/75 g spicy salami, cubed 2 ounces/75 g smoky scamorza cheese, cubed 1 cup/250 ml freshly grated Parmigiano cheese 1 whole egg Large bunch fresh flat-leaf parsley, leaves picked and chopped Salt and freshly ground black pepper 1/4 cup/50 ml extra-virgin olive oil 3 cups/750 ml white wine 6 medium squid, cleaned 2 cloves garlic 1 cl pepper, thinly sliced 1 pound/500 g cooked linguine, optional Instructions: For the stuffing: Add the bread crumbs, salami, scamorza cheese, Parmigiano cheese, an egg, 1/2 the parsley, salt, and black pepper to a bowl. Add 1 tablespoon extra-virgin olive oil and 1/2 cup white wine. With your hands, thoroughly mix all the ingredients.
Gently stuff each squid with the mixture. Seal the opening with a toothpick. Continue until all the mixture is consumed.
In a large frying pan, heat the extra-virgin olive oil and add the garlic and the remaining parsley. Cook for about 1 minute on medium-high heat. Add the stuffed squid and cook until the meat starts changing color and becomes slightly golden. Add the wine, salt, and cl pepper. Lower the heat, cover the pan and allow the wine to reduce and thicken up. Allow to cook for 10 minutes.
Serve the squid with the sauce over a bed of linguine, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 59833,"Pork Chops with Caramelized Apples and Arugula Salt and freshly ground black pepper to taste 2 pork chops 2 tablespoons olive oil 1 cup finely chopped shallots 1 medium green apple, cut into 1/2-inch cubes 1 garlic clove, chopped 1/2 cup brandy 1 cup apple juice (ideally fresh) 2 teaspoons fresh rosemary, finely chopped 1 cup chicken stock 1 tablespoon unsalted butter 2 cups arugula, washed and dried Instructions: Flavor Secrets: To prepare a brine, combine 1 cup water, 1/4 cup kosher salt, and 1/4 cup brown sugar. Bring to a boil for 1 minute to dissolve the salt and sugar. Remove from the heat and cool. Stir in 3 cups cold water. Submerge the meat in the brine for at least 4 hours.

1. For maximum juiciness, brine the pork chops for 4 hours if you can (see Flavor Secrets, above). Pat the pork chops dry with a paper towel and season with salt and pepper.
2. In a saute pan over medium-high heat, add the olive oil. Heat the oil until it just starts to haze. Add the pork chops and saute until golden on both sides, about 3 minutes per side. Closely monitor the heat so the pork chops get a deep golden brown but so the bits at the bottom of the pan don't burn-they are the flavor foundation for your sauce. Remove the pork chops and set aside.
3. Add the shallots, apples, and garlic to the same pan. Cook for 2 minutes or until golden. Use tongs to scrape the bits off the bottom of the pan. Add the brandy and let boil, reducing the liquid by half. Add the apple juice and rosemary, and boil for 1 minute. Add the chicken stock and boil (reduce) until you have a nice saucy consistency. Add the butter. Turn off the heat and stir just until the butter is melted. Stir in the arugula.
4. Place each pork chop on a plate. Pour the sauce with the arugula over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling] " 59834,"Roasted Eggplant Salad with Soy, Sesame and Charred Peppers 6 tablespoons extra-virgin olive oil 3 medium eggplants, cut into 1/2-inch rounds
   Kosher salt
   4 red bell peppers 6 tablespoons low-sodium soy sauce
   2 tablespoons grated fresh ginger
   1 tablespoon sesame oil
   1 tablespoon red wine vinegar
   2 medium cloves garlic, grated
   2 tablespoons sesame seeds, toasted
   Instructions: Preheat the oven to 350 degrees F. Pour the olive oil into a baking sheet and top with a single layer of eggplant slices. Turn to coat both sides with the oil and sprinkle liberally with salt. Place in the center of the oven and roast until completely tender, 20 to 25 minutes. Remove and arrange in a single layer on a serving platter. Place the peppers directly on the burners of a gas range or grill and char on all sides, rotating with a pair of tongs. Remove from the heat and place them in the refrigerator to cool, 10 minutes. Use a paper towel to wipe off the charred skin. Remove the seeds and slice the pepper flesh into thin strips. Arrange over the top of the eggplant. Whisk together the soy, ginger, sesame oil, vinegar and garlic in a medium bowl. Taste for seasoning. Sprinkle the vinaigrette over the eggplant and peppers and top with the sesame seeds. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 59835,"Missy's Lemon and Blueberry Cupcakes 1 1/2 sticks unsalted butter (let stand at room temp) 3 eggs (let stand at room temp) 1 3/4 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups granulated sugar 1/4 cup milk 3 tablespoons finely shredded lemon peel Butter baking spray Blueberries, coated with flour 3 to 4 cups powdered sugar 1 stick unsalted butter (let stand at room temp) 1 stick cream cheese 2 tablespoons fresh lemon juice 2 tablespoons lemon zest Lemon peel Blueberries Sprig of fresh mint Instructions: Preheat the oven to 350 degrees F. For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend. Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes. For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59836,"Tipperary 1 1/2 ounces Irish whiskey 1 ounce sweet vermouth 1/2 ounce green Chartreuse 1/2 ounce Simple Syrup, recipe follows 2 dashes angostura bitters 1 piece orange peel 1 cup sugar Instructions: Chill a martini or rocks glass in the freezer. Fill a cocktail shaker, pitcher or liquid measuring cup with ice. Pour in the whiskey, vermouth, Chartreuse, Simple Syrup and bitters. Stir or shake until very cold. Strain into the chilled glass. Squeeze the oils of the orange peel into the cocktail, then rub around the rim and drop into the glass. Enjoy immediately. Put the sugar and 1 cup water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Let cool. Store in a sealed container in the refrigerator for up to 1 month. ","[Bourbon, Rye Whiskey, Cognac, Brandy]" 59837,"Campfire S'mores with Homemade Marshmallows 3 envelopes plain gelatin, such as Knox Vegetable oil, for oiling plastic wrap 2 cups granulated sugar
   2/3 cup corn syrup 1/4 teaspoon salt
   1 tablespoon vanilla extract
   Confectioners' sugar, for dredging marshmallows 1 1/2 cups strawberries, sliced 1 cup jelly
   1 cup creamy peanut butter or almond butter
   8 chocolate-peanut butter cups
   8 graham crackers, split in half 2 bananas, sliced
   2 large chocolate bars, such as Hershey
   Instructions: For the marshmallows: Pour 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin over the top. Soak for 10 minutes. Line a 9-by-9-inch baking pan with plastic wrap and oil it. In a saucepan, combine the sugar, corn syrup and 1/4 cup water and bring to a boil. Boil for 1 minute, then pour into the gelatin and mix on high speed. Add the salt and beat for an additional 12 minutes, then add the vanilla. With a lightly-oiled spatula, scrape the marshmallow mixture into the prepared pan and spread evenly. Oil another piece of plastic wrap and use it to press the mixture into the pan. Let sit at room temperature for 2 hours. Remove the marshmallow from the pan. Dredge the entire marshmallow square in confectioners' sugar. With scissors, cut into 12 even marshmallows and then dredge each marshmallow again in confectioners' sugar. Store in an airtight container until ready to use. For the s'mores bar: Arrange the components of the s'mores bar and then assemble s'mores as you desire. My favorite is marshmallows with bananas and peanut butter cups. They definitely have me saying, \S'more, please!
   ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 59838,"Blanched Garlic Paste 40 cloves garlic, peeled 1/2 cup olive oil 1/2 teaspoon sea salt Instructions: Place the garlic in a small saucepan filled with cold water and bring to a simmer. Simmer for 30 seconds, then drain and return to the same pan and cover with cold water again. Bring to a simmer and drain again. Return the drained cloves to the pan and add the olive oil. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring frequently. Puree the mixture in a blender for 2 minutes, or until the mixture is very smooth, scraping down the sides of the blender as necessary. Add the salt at the end of blending. Use as an addition to soups, salad dressings or any dish calling for garlic. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59839,"Frozen Dipped Fruit 4 small bananas 1 pound semisweet chocolate 4 tablespoons flaked coconut, toasted 2 cups fresh pineapple cut into 2-inch chunks 3 tablespoons honey 1 tablespoon warm water 3 tablespoons sesame seeds, toasted Instructions: For banana dips: Insert popsicle sticks in bananas and place in the freezer, wrapped in plastic wrap, for at least 3 hours or overnight. In a bowl over hot water melt chocolate. Unwrap bananas and dip, one at a time, in melted chocolate, then in toasted coconut. Eat immediately. For pineapple dips: Freeze pineapple chunks on a cookie sheet with parchment or waxed paper, covered, for 3 hours or overnight. In a small bowlmix honey with water. Skewer each piece of frozen pineapple with a toothpick and dip first in honey water mixture then in toasted sesame seeds. Eat immediately. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 59840,"Smoked Legs of Suckling Pig with Garlic-Bacon Grits and Cassia Apple Chutney 2 hind quarters suckling pig, about 6 pounds each 2 cups sugar 1 cup salt Water, to cover 1/2 cup molasses 1/2 cup dark soy sauce 1/4 cup Chinese black vinegar 1 tablespoon ginger powder 1 tablespoon five spice powder 1 cup rice 1 cup black tea leaves 1 cup sugar 6 slices bacon 12 cloves garlic, thinly sliced 1 medium white onion, minced 1 minced jalapeno 4 cups chicken stock 1 cup grits 1/4 cup sliced scallions Salt and black pepper, to taste 2 tablespoons butter 1 heaping tablespoon minced ginger 1 large yellow onion, 1/2-inch dice 1/2 tablespoon cassia powder or cinnamon 8 Fuji apples, peeled and 1/2-inch dice 1 cup apple juice 1/2 cup chopped chives, for garnish Salt and white pepper, to taste 11/4 cups sambal, for side Instructions: Brine the legs in the sugar, salt and water mixture overnight. Set up a steamer with a large bamboo basket and cover. In a bowl, mix together molasses, soy, vinegar, ginger and five spice powder. Brush the glaze on the legs and place in the steamer. Steam for 2 to 3 hours on low steam, occasionally brushing more glaze on and checking the water level. When a paring knife can easily penetrate the pork, it's ready. Pull steamer basket with the pork off, glaze again and set aside. Dump water out of wok, wipe dry and line with foil. Add the rice, tea and sugar and mix well. Turn wok on medium heat and watch for smoke. When it starts to smoke, turn heat to low and replace basket on wok. Seal with wet kitchen towels placed between the wok and basket. Smoke on low heat for 10 minutes. Turn wok on high for 30 seconds, then turn it off completely. It will continue to smoke. Let stand 30 minutes. For service, if pork is cold, re-steam for 8 minutes then deep fry at 350 degrees until brown, about 5 minutes. If pork is still room temperature, then just deep fry. In a skillet on medium heat, add bacon and cook until crisp. Drain bacon on paper towels and when cool, chop into 1/8-inch pieces. Pour off bacon fat and reserve. In the same skillet, add garlic, onions and jalapeno, brown and season, about 5 to 6 minutes. Add stock and boil. Slowly sprinkle in grits and whisk to incorporate well. Cover and let simmer, on very low heat for 12 minutes or until all liquid is absorbed and season. Check for seasoning and add back the bacon and scallions. Reserve hot. In a saucepan on medium heat, add 1 tablespoon of butter and saute ginger and onions until soft, about 3 to 4 minutes. Add cassia and apples, cook 2 minutes and season. Add juice and simmer until a 50 percent reduction. Whisk in remaining butter and check for seasoning. PLATING: Serve family style. On a large platter, place grits in center and surround with apples. Place pig on top (some can be pre-sliced) and garnish with chives. Serve with side of sambal. ","[Chardonnay, Pinot Gris, Riesling, Sparkling Shiraz]

" 59841,"Grilled Steak with Berry Barbecue Sauce 2 tablespoons extra-virgin olive oil, plus more for the grill 1 shallot, minced 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 cup bourbon 1 1/2 cups blueberries 1 cup blackberries 1/4 cup ketchup 2 to 4 tablespoons packed dark brown sugar 1 tablespoon balsamic vinegar 1 tablespoon soy sauce 1 chipotle cl in adobo sauce, roughly chopped 2 sprigs fresh thyme Kosher salt and freshly ground pepper 1 tablespoon unsalted butter 6 strip steaks (8 to 10 ounces each) Instructions: Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the shallot, garlic, cumin and coriander. Cook, stirring occasionally, until the shallot softens, about 3 minutes. Add the bourbon and cook until reduced by about half, about 1 minute. Add 1/2 cup water, the blueberries, blackberries, ketchup, 2 tablespoons brown sugar, the vinegar, soy sauce, chipotle, thyme sprigs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, stirring occasionally; cook until thickened, 20 to 25 minutes. Remove from the heat and stir in the butter. Season with salt and pepper; add the remaining 2 tablespoons brown sugar if the sauce is too tart. Meanwhile, preheat a grill to medium high. Oil the grill grates. Pat the steaks dry and season with salt and pepper. Grill until marked, 5 to 6 minutes per side for medium rare. Transfer to a plate and let rest 10 minutes. Pour any juices from the plate of steak into the sauce; loosen with water if needed. Serve the steak with the sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 59842,"Seasonal Vegetables with Double Cream and Mediterranean Herbs 8 mini carrots, tops trimmed and peeled 3 1/2 ounces celeriac, peeled and cut into 1/2-inch cubes 8 small leeks, white only and washed well Sea salt 1/2 cup heavy cream 10 basil leaves 2 small fennel bulbs, trimmed, finely chopped 1/2 cup chopped onion 1 1/2 tablespoons finely diced cooked beets Freshly ground black pepper Fresh Herbs, chopped, for garnish Instructions: In a large pot of boiling water with the sea salt, blanch the carrots, celeriac, and leeks separately (cook according to your personal taste). Transfer vegetables to a large bowl. In a medium bowl, whisk the cream until thick and add the basil and chopped fennel. Add the chopped onions and beets to the bowl of vegetables, mix well and season with salt and pepper. Divide vegetables into separate soup plates, add a dollop of cream. Garnish with fresh herbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 59843,"Whole Roasted Cauliflower with Herb-Mustard Glaze 6 heads garlic 6 teaspoons extra-virgin olive oil Kosher salt and freshly ground pepper Kosher salt 1/4 cup extra-virgin olive oil 1/4 cup Dijon mustard 1 large shallot, chopped 1 cup vegan mayonnaise Freshly ground pepper
2 teaspoons dried sage 2 teaspoons chopped fresh rosemary 1/4 cup grainy mustard 4 heads cauliflower, leaves trimmed 1/2 cup sunflower oil Instructions: Make the roasted garlic: Preheat the oven to 400? F. Cut the top 1 inch off the garlic heads and place on a large sheet of foil, cut-sides up. Drizzle with the olive oil and season lightly with salt and pepper. Wrap the foil around the garlic heads and bake until the garlic is browned and soft, about 1 hour. Remove from the oven and unwrap. When cool enough to handle, squeeze the garlic cloves out of their skins. You should have about 1 cup roasted garlic. Bring a large pot of salted water to a boil. Meanwhile, make the glaze: Combine the roasted garlic, olive oil, Dijon mustard, shallot, vegan mayonnaise, 1 teaspoon salt, 2 teaspoons pepper, the sage and rosemary in a blender and puree until smooth. Transfer the glaze to a bowl and stir in the grainy mustard. Working in batches if needed, add the cauliflower to the boiling water and cook until slightly puffed and yellowed, 8 to 10 minutes. Drain and let cool. Preheat the oven to 400? F (use the convection setting, if available). Transfer the cauliflower to a rimmed baking sheet. Brush with the sunflower oil and sprinkle with 2 teaspoons each salt and pepper. Bake 10 minutes. Remove the cauliflower from the oven and pour the mustard glaze evenly over each head. Return to the oven and bake until the glaze turns golden brown, 8 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 59844,"Iceberg Lettuce Salad with Tangy Tomato-Tarragon \French\ Dressing 1/2 large head iceberg lettuce, chopped 1 cup shredded carrots 1/2 pint cherry or grape tomatoes 2 tablespoons white wine vinegar 2 teaspoons sugar 1 tablespoon tomato paste 2 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried 1/3 cup extra-virgin olive oil, eyeball it Salt and pepper Instructions: Place lettuce in salad bowl and top with carrots and cherry tomatoes. In a bowl, combine vinegar and sugar, then whisk in tomato paste. Add tarragon leaves and whisk in oil in a slow, thin stream. Season dressing with salt and pepper, to your taste. Pour dressing over salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59845,"Frites with Aioli 1 tablespoon minced garlic (3 to 5 cloves, depending on size) 1 large egg yolk
1 tablespoon fresh lemon juice (about 1/2 lemon) 1 teaspoon Dijon mustard
1 tablespoon water
8 ounces avocado oil
Kosher salt
Canola or vegetable oil, for deep-frying 3 pounds russet potatoes, peeled, julienned and soaked in water until ready to use
Kosher salt Instructions: For the aioli: Place the garlic, egg yolk, lemon juice, mustard and water into the cup of an immersion blender. Pour the avocado oil on top of the other ingredients and wait a few moments for the oil to separate from the ingredients beneath it. Gently nestle the blade of the immersion blender into the egg yolk at the bottom of the cup. Turn on the blender and blend until the mixture is fully emulsified, about 1 minute. Add salt to taste. Cover and refrigerate until ready to serve. For the frites: Fit a large Dutch oven with a deep-frying thermometer and fill with 3 inches of canola oil. Heat the oil to 325 degrees F. Dry the potatoes thoroughly with kitchen towels. Working in batches to avoid crowding the pot, slide the potatoes into the hot oil and fry until softened but not colored, 3 to 4 minutes. Using a slotted spoon or metal spider, remove to a paper-towel-lined plate. Raise the oil temperature to 350 degrees F. Again working in batches, return the potatoes to the oil and fry until deep golden brown, another 3 to 4 minutes. Drain on a paper-towel-lined tray and season with salt. Serve immediately with aioli. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59846,"Tuna-Pesto Melts on Rye with Romaine Salad with Candied Walnuts and Grapefruit 2 cooked tuna fillets, broken into 1-inch pieces (about 2 cups) 1/4 cup prepared basil pesto 2 tablespoons jarred roasted red peppers, diced 2 to 3 tablespoons mayonnaise 1 tablespoon grated Parmesan Salt and freshly ground black pepper 4 thick slices rye bread 8 slices Swiss cheese 3 tablespoons olive oil 3 tablespoons seasoned rice vinegar 2 teaspoons Dijon mustard 4 to 6 cups chopped Romaine lettuce leaves 1 cup ruby red grapefruit segments 1/3 cup candied walnuts, pecans or peanuts Instructions: Preheat broiler.
For tuna melts:
In a medium bowl, combine tuna, pesto, red peppers, mayonnaise, and Parmesan. Mix well and season to taste with salt and black pepper. Spoon tuna mixture onto bread slices and place on a foil-lined baking sheet. Top the tuna with cheese. Broil 2 minutes, until cheese melts.
For the salad:
In a small bowl, whisk together oil, vinegar and mustard and season to taste with salt and black pepper. Arrange lettuce on a serving plate and top with grapefruit segments and walnuts. Pour dressing over salad and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 59847,"Chestnut and Whiskey Mousse with Chocolate and Walnut Biscuit and Chocolate Sauce 16 ounces chestnut puree 1 cup whiskey (Recommended Maker's Mark) 3/4 cup cream 5 gelatin leaves 4 cups whipping cream 20 egg yolks 12 1/2 ounces sugar 25 egg whites 8 ounces sugar 1.2 oz. cocoa powder 4.5 oz. walnuts (chopped finely in a food processor) 2 cups water 1 cup sugar 1/2 cup whiskey 2 cups water 1/4 cup sugar 10 tablespoons cocoa powder 4 ounces chocolate, chopped 4 tablespoons honey 1/2 cup bourbon 1 teaspoon ground black pepper 1/2 teaspoon espelette powder 6 gelatin sheets 7 ounces water 12 3/4 ounces sugar 5 1/4 ounces cocoa powder 7 1/2 ounces cream Instructions: Bring the whiskey and the 3/4 cup cream to a boil. Remove from heat and add the gelatin leaves. Pour into a mixing bowl with the chestnut puree. Mix with a \La Feuille\ (a paddle mixer). Mix until the mixture cools down. Fold the whipped cream into the chestnut whiskey mixture with a spatula, forming a mousse. Reserve in a plastic pastry bag. Preheat oven to 350 F. In a bowl mix the yolks and 12.5 oz. sugar to a ribbon. With a spatula fold in cocoa and chopped walnuts. Mix well. In a separate bowl whip egg whites with the 8 ounces of sugar, firm but not stiff. Fold egg whites into the yolk/sugar mixture. Bake on a sheet pan on parchment or silpad for 20 to 30 minutes. Bring water and sugar to a boil. Remove from heat. Add whiskey (no heat). Bring the water and the sugar to a boil in a large, stainless steel pot. Add the cocoa powder and whisk until smooth. Add the chopped chocolate, honey, bourbon, pepper, and espelette. Turn in sorbet or ice cream machine. Soak gelatin sheets in ice water. Bring water and sugar to a boil. Slowly wisk in cocoa powder, then the cream. Bring to a boil. Strain mixture of any lumps and cool down to 144 degrees F. Remove gelatin sheets from water, squeeze dry, and then mix into chocolate. Cool down completely. Assembly of Dessert: Cut 12, 1 1/2 and 3 inch discs out of the chocolate and walnut biscuit. Using 12 silicone dome molds, take the mousse and fill each mold a quarter of the way up. Take the 1 1/2 inch disc and put it into the mold, pressing it into the mousse until level with it. Take the mousse and fill the molds, filling till 1/2 inch from the top of the mold. Brush the discs heavily with the whiskey syrup. Set aside. Fully melt chocolate glaze inside of a pourable container. Cool down till chocolate is at room temperature or cool to the touch. Place completely frozen chocolate mousses on a wire rack. Slowly pour chocolate over each bomb till thoroughly coated. Put onto a sheet tray and refrigerate for an hour. Plating of Dessert: Brush some melted chocolate glaze onto a circular plate going from ten o clock to two o clock. Take the 3 inch disc and press it into the mold. Should be level with the mold. Freeze for 4 to 5 hours or until completely frozen. Place the chocolate mousse at ten o clock on the plate and the wedge opposite it at two o clock. Take one finished chocolate mousse and cut a wedge out of it. Take a quenelle of chocolate sorbet and place it at four o clock on the plate. ","[Pinot Noir, Barolo, Tempranillo, Ribera del Duero]" 59848,"Banana Cake with Cream Cheese Frosting 1 stick (1/2 cup) unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour, plus more for the pan 1/2 cup lightly packed light brown sugar 1/2 cup granulated sugar 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 3 ripe bananas, peeled 3 large eggs 1/2 cup plain yogurt (regular, not Greek) 1 teaspoon vanilla 4 ounces cream cheese, at room temperature 4 tablespoons unsalted butter 1 cup confectioners' sugar, sifted 1 teaspoon vanilla Raspberries, for decorating, if desired Instructions: For the banana cake: Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan. In the bowl of an electric mixer, combine the butter, brown sugar and granulated sugar. Mix on medium-high speed until light and fluffy, about 5 minutes. Meanwhile, sift the flour, baking soda, baking powder, cinnamon and salt into a medium bowl. Set aside. Add the bananas to the butter mixture and mix until combined. Let the mixer do the work of mashing for you. Add the eggs one at a time and mix until well combined. Mix in the yogurt and vanilla. Turn the mixer to low and add the dry ingredients until just combined. Do not overmix. Pour the batter into the prepared cake pan. Bake until a cake tester or toothpick comes out clean, 45 to 50 minutes. Cool in the pan for 5 to 10 minutes, then turn onto a wire rack and cool completely. For the cream cheese frosting: Using the electric mixer on high speed, blend the cream cheese and butter until light and fluffy, 4 to 5 minutes. With the mixer on low, add the confectioners' sugar and then the vanilla. Spread the frosting on top of the cake. Decorate around the perimeter of the cake with raspberries, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 59849,"Stewed Chickpeas with Butternut Squash and Tomatoes 1 pound dried chickpeas, soaked overnight and drained 1 onion, halved, hairy end left on
1 carrot
1 celery rib
2 cloves garlic
2 bay leaves
1 thyme bundle
Kosher salt Extra virgin olive oil 2 onions, cut into 1/4-inch dice
Kosher salt
Pinch of crushed red pepper
2 cloves garlic, smashed and finely chopped
3 cups diced butternut squash, cut into chickpea size
2 teaspoons cumin seed, toasted and finely ground
2 teaspoons fennel seed, toasted and finely ground
1 (28-ounce) can San Marzano tomatoes, passed through a food mill 1 bunch fresh chives, minced, for garnish
Instructions: For the chickpeas: In a large pot, combine the soaked chickpeas, onion, carrot, celery, garlic, bay leaves, and thyme bundle. Fill the pot with water to cover the beans by 2 inches. Bring the water to a boil, reduce to a simmer (BTB, RTS), and cook for about 1 hour. Do the 5-bean test: Bite into 5 beans; if they are all properly cooked, carry on. If not, cook the beans for another 10 to 15 minutes and try again. Remember, beans cook at different rates, so you need to check a few to make sure they're really done! When the beans are cooked, turn off the heat and season the water generously with salt. TASTE the water to be sure it is adequately seasoned. Let the beans sit in the salty water for 15 to 20 minutes to absorb some of the salty flavor. Remove the onion, carrot, celery, garlic, bay leaves, and thyme bundle and discard. Reserve 1 cup of the cooking water, strain the beans, and set aside. For the stew: You can start this part while the beans are cooking: Coat a large wide pot with olive oil, toss in the onions, and season with salt and the crushed red pepper. Bring the pan to medium heat and cook until the onions are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for another 1 to 2 minutes. Toss in the diced squash, cumin, fennel, tomatoes, and the reserved bean water (if you forgot to save the bean water, tap water is fine). Stir to combine, taste, and season with salt if needed. Bring the mixture to a boil and reduce to a simmer (BTB, RTS). Cook for 25 to 30 minutes or until the squash is cooked through. Add another cup of water if the liquid has evaporated too much. Toss in the reserved chickpeas and cook for 15 to 20 minutes or until the mixture is thick and stewlike. Serve hot or at room temp, garnished with chives. ","[Sangiovese, Tempranillo, Garnacha, Barbera]" 59850,"Grandma Williams' Biscuits 1/2 cup lard, plus 2 teaspoons for greasing 5 1/2 cups biscuit mix with butter flakes, such as Atkinson's 1 1/4 cups buttermilk 2 tablespoons butter or margarine Instructions: Preheat the oven to 425 degrees F. Grease three 9-inch pie tins with 2 teaspoons lard. Put the biscuit mix in a bowl and make a well in the middle of the flour. Put the lard in the well and add the buttermilk. Gently mix the buttermilk and lard into the flour with your hands until a soft dough forms. If the dough is dry, add a little more buttermilk; if it's too wet, add a little more flour. Coat your hands well with flour and gently form the dough into balls a little larger than a golf ball. Place the dough balls in the pie tins, 7 per tin. Gently press each ball down to flatten. Bake until lightly browned on top and the biscuits release from the tins when you give them a shake, 30 to 35 minutes. Remove from the oven and rub the tops of the biscuits with the butter or margarine. Serve hot! ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 59851,"Mashed Potatoes With Horseradish and Scallions 2 pounds whole russet or Yukon gold potatoes Kosher salt 1 stick softened butter or 1/2 cup extra-virgin olive oil 1 cup milk Freshly ground pepper 2 tablespoons prepared horseradish 1/2 cup to 3/4 cup chopped scallions Instructions: Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl. Add the butter to the potatoes. Add the milk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork. Fold in the horseradish. Spoon the mashed potatoes into a serving dish and sprinkle with the scallions. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 59852,"Pete's \Cut-up\ Beer Brined Apple Smoked Turkey 13 pounds fresh turkey, cut up like a chicken, giblets removed 750 milliliters Belgian ale 4 tablespoons sea salt 3 tablespoons mixed peppercorns, (white, green, black and red) 1 tablespoon allspice berries 6 bay leaves 4 cup cold water 15 pounds charcoal, with 5 pounds in reserve, if necessary 5 pounds bag Apple wood \chunks
Several sprigs fresh rosemary Instructions: Rinse the turkey pieces off and towel dry. In a large saucepan over a medium-high flame heat the ale to a simmer. In a mortar and pestle bruise the peppercorns and allspice and add to simmering ale. Add the salt and stir to dissolve, about 3 to 4 minutes. Add the bay leaves and simmer some more. Shut off heat and continue to stir, adding the water to cool slightly. Arrange the turkey pieces in a large plastic or glass, (non-reactive), bowl and pour the cooled brine over the meat. Turn the meat once to completely coat with brine, cover and refrigerate for 12 hours. Turn the meat over once after 6 hours in the brine. I use a large converted oil drum BBQ with a chimney vent. For a kettle BBQ you should use a smaller turkey. Make a pile of charcoal on the left side of the BBQ, nearest the bottom vent and arrange the grill racks on the opposite side. Insert the metal probe for the digital thermometer so that it is suspended over the area where the meat will be smoking. Place a large heavy-duty aluminum hotel pan filled with water directly under the grill racks. Light the coals and get them plenty hot. Meantime, put the wood chunks on to soak, along with the rosemary sprigs. When the coals are good and white spread them out flat, rearranging any black coals on top of the white ones. Add about 1/2 of the wood chunks to the coals being careful not to put the fire out! Place the rosemary sprigs on top of the wood chunks. Blow on the coals to get the smoke going, close the lid and open up the flue and chimney vent. When the temperature inside of the BBQ reaches 200 degrees F, open the top and arrange the turkey pieces on the grill rack. Close the top and start the smoking process. Do not open the top unless absolutely necessary for at least 45 minutes. Add more fresh coals and the other half of the wood after 45 minutes of smoking. Turn the turkey pieces over to get smoked on both sides. You should only have to smoke the turkey about 45 to 55 minutes more. Use an instant-read thermometer to check for doneness. About 155 to 160 degrees F for the breasts, and 145 to 150 degrees F for all the other pieces should do the trick. Remove the turkey to a cutting board and tent with heavy duty foil for 10 minutes before carving. Serve with a homemade cranberry sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59853,"Shortcut Dan-Dan Noodles Three 3-ounce packages instant ramen noodles, flavor packets discarded 4 tablespoons vegetable oil 1/2 pound ground pork
1 tablespoon grated peeled ginger
6 tablespoons low-sodium soy sauce 1/3 cup chopped bread and butter pickles, plus 6 tablespoons brine 2 tablespoons hot sesame oil Instructions: Bring a large pot of water to a boil. Cook the ramen noodles according to the package instructions. Drain, rinse well under cold water., then drain again Set aside. Heat 2 tablespoons of the vegetable oil in a large skillet over high heat until shimmering. Add the ground pork and 2 teaspoons of the ginger and cook, breaking up the pork with a wooden spoon, until lightly browned, about 3 minutes. Add 2 tablespoons of the soy sauce, the chopped pickles, 3 tablespoons of the pickle brine, and 1/4 cup water. Cook, scraping up any browned bits from the bottom of the skillet, until the liquid evaporates from the skillet and the pork begins to brown again, about 4 minutes. Remove from the heat.
Whisk 1/4 cup water with the remaining 4 tablespoons soy sauce, 3 tablespoons pickle brine, 2 tablespoons vegetable oil, the hot sesame oil and the remaining 1 teaspoon ginger in a large bowl until well combined. Add the noodles and toss to coat. Top with the pork, toss to combine and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59854,"Roasted Barley Salad with Bacon and Vegetables 1 3/4 cups pearl barley (3/4 pound) 5 cups chicken stock or canned low-salt chicken broth 5 cups water l bay leaf Salt 6 slices bacon, cut into 1/2-inch pieces 2 cloves garlic, sliced thin 1 carrot, cut into 1/2-inch rounds 1 tablespoon minced thyme leaves 1 zucchini, cut 1/2-inch rounds 4 tablespoon apple cider vinegar 1/4 cup olive oil 1/2 pound button mushroom, sliced 1/4-inch thick 1 bunch Italian parsley, minced (about 3/4 cup) Instructions: Put barley in a saute pan over medium heat and toast until medium brown. In a pot, bring the stock and water to a boil with the bay leaf and salt. Add toasted barley and cook until tender about20 minutes. Drain and spread out on cookie sheet to cool. Cook bacon in nonstick skillet until crisp. Remove and add the garlic to the same skillet. When it begins to turn light brown, add the carrots and thyme. Saute for 1 minute, then add the zucchini and continue to saute for another 30 seconds. Take off the heat and add vinegar and olive oil, and season. Set aside and let cool. Toss the barley with the sliced mushrooms, bacon, carrot mixture and parsley. Season well with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59855,"Peaches-and-Cream Cupcakes 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 3/4 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 1/8 to 1/4 teaspoon pure almond extract 2/3 cup buttermilk 2 tablespoons unsalted butter 2 small ripe peaches, each cut into 6 wedges 1 tablespoon granulated sugar 2 sticks unsalted butter, at room temperature 2 1/2 cups confectioners' sugar 3 tablespoons whole milk 1/4 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda 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 3 minutes. Beat in the eggs one at a time, then beat in the vanilla and almond extracts. Reduce the mixer speed to low and beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes are lightly browned and spring back when gently pressed, about 25 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely. Meanwhile, cook the peaches: Melt the butter in a large nonstick skillet over medium heat. Add the peaches and granulated sugar; cook, stirring occasionally, until the sugar dissolves and the peaches start softening, 2 to 3 minutes. Cover and continue to cook, stirring occasionally, until the peaches are soft but still hold their shape, about 5 more minutes. Remove from the heat and let cool completely. Make the frosting: Beat the butter and confectioners' sugar in a large bowl with a mixer on medium speed until smooth. Increase the speed to medium high and beat until fluffy, 2 to 3 more minutes. Add the milk and vanilla and almond extracts and beat until smooth. Transfer to a piping bag fitted with a large round tip; pipe onto the cupcakes. Refrigerate until the frosting is firm, 20 to 30 minutes. Top each cupcake with a peach wedge. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59856,"Angel Food Cake 1 cup cake flour 1 1/2 cups plus 1 tablespoon sugar (processed in food processor until superfine) 1 3/4 cups egg whites (about 13) at room temperature 1/2 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon almond extract 1/2 teaspoon vanilla extract 5 whole passion fruit, halved, pulp and juice scooped out or 1 cup unsweetened passion fruit juice 1 cup sugar Instructions: Preheat oven to 300 degrees. Sift flour three times. Sift again with 3/4 cup plus 1 tablespoon sugar. In an electric mixing machine, making sure bowl is clean and free of any oil, beat egg whites until frothy. Add salt, cream of tartar. Beat until it barely holds soft peaks. Beat in remaining 3/4 cup sugar, a little at a time, until it holds stiff peaks. Fold in extracts. Sift 1/4 flour mixture over whites and gently but thoroughly fold it in. Sift and fold in remaining flour, in the same manner, 1/4 at a time. Spoon or pour batter into a very clean, ungreased tube pan. Rap it on the counter to eliminate gaps. Bake for 1 hour 15 minutes or until cake springs back when touched. Invert pan over bottle to cool. Cool completely before inserting sharp knife around edges of pan to loosen. Rap bottom of pan firmly on counter. Invert onto plate. Serve with Passion Fruit Coulis (recipe follows). Recommended Wine: 1992 Beringer Feinders Reserve Nightengale In a small sauce pan add both ingredients. Bring to a boil, lower heat to medium, cook until thickened, 5 to 10 minutes. Remove from heat. If using pulp, strain through a fine sieve. Serve with plain cake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59857,"Salmon a la Riberena (Salmon Asturian Style) 4 salmon fillets, each weighing 7 ounces Salt and pepper Flour for coating 2 tablespoons olive oil 2 tablespoons butter 2 1/2 ounces air-dried Serrano ham 1/4 cup fish stock 1/2 cup sidra or apple cider Instructions: Rinse the salmon fillets, pat them dry, and season with salt and pepper. Turn them in the flour and shake off any excess. Heat the olive oil and butter in a skillet and fry the salmon for about 5 minutes on each side on a medium heat. Lift from the skillet and keep warm. Cut the ham into fine strips and fry it in the oil. Deglaze the skillet with the fish stock and sidra and leave it to reduce by at least half. Place the salmon fillets on a preheated serving dish and pour over the sauce. Serve with small roasted Yukon Gold potatoes in their skins and thick-sliced broiled beefsteak tomatoes, accompanied by sidra or light wine. ","[Rioja, Tempranillo, Garnacha]" 59858,"Sandra's Christmas Wreath 1 (16.3-ounce) container large refrigerated biscuits 2 1/2 tablespoons granulated sugar 1 tablespoon ground cinnamon 1 egg yolk 1/2 teaspoon water 1 tablespoons unsalted butter 1 (10-ounce) bag large marshmallows 2 capfuls green food coloring 3 cup corn flakes 1/4 cup cinnamon candies (recommended: Red Hots) Instructions: Preheat oven to 350 degrees F. Place a large piece of parchment paper on a cutting board. Pop open the biscuit container and pull apart the dough. Lay the pieces on the lined cutting board and set aside. In a small bowl, using a fork, mix together the sugar and cinnamon, set aside. In another small bowl, using a fork, whisk the egg yolk with a 1/2 teaspoon of water, set side. Using a leaf shaped cookie cutter, punch out leaves. Using a pastry brush, brush the leaves liberally with the egg wash. Sprinkle on the cinnamon sugar. Arrange the leaves close together in a circular pattern with the tips of the leaves facing out on a pizza pan lined with parchment paper. Place the wreath onto middle level of the oven for 17 minutes. Meanwhile, in a large pot on medium heat, melt the butter. Using a rubber spatula, fold in the marshmallows, constantly stirring to avoid scorching. Once the mixture is melted, turn down the heat to low to keep it \pliable. Pour in the green food coloring. Combine until you see a rich and even green color throughout. Gently fold in the corn flakes. Place a kitchen towel on a flat surface or counter, remove the wreath from the oven and place it on the towel. This will help you to prevent scorching your surfaces. Distribute the warm marshmallow mixture carefully over the wreath. Before the \holly\ mixture cools completely, dot the wreath with cinnamon candies to look like holly berries. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 59859,"Fried Chicken Larb 1/4 cup fresh lime juice 2 tablespoons fish sauce 2 teaspoons light brown sugar 2 tablespoons toasted rice powder, store-bought or homemade 2 teaspoons roasted cl powder or red cl flakes 4 cups sliced boneless fried chicken breast or tenders (1/2-inch-thick slices), warm or at room temperature 4 scallions, thinly sliced (about 1/4 cup) 1/2 red onion, halved and thinly sliced (about 1/2 cup) 1/4 cup packed fresh cilantro leaves 1/4 cup torn fresh mint leaves Instructions: For the dressing: In a small bowl, whisk together the lime juice, fish sauce, brown sugar, rice powder and cl powder until combined. Set aside. For the larb: In a large bowl, combine the chicken, scallions, onion, cilantro and mint, then slowly pour the dressing over the top while tossing. Mix gently but thoroughly. Taste and adjust any seasonings as needed. The larb should be tangy, salty and a little spicy (like me). ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 59860,"White Chocolate Shortbread Cookies 2 sticks plus 2 tablespoons salted butter, softened, plus 1 tablespoon more if needed 1 cup sugar 2 cups all-purpose flour, plus more for flouring 1 scant cup cornstarch
12 ounces white chocolate (not almond bark), chopped Rainbow sprinkles, to decorate
Instructions: Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or baking mats. Cream the butter and sugar together. Sift in the flour and cornstarch and blend using a pastry cutter until the ingredients all come together. (If the mixture seems excessively dry, cut in 1 more tablespoon of butter--but only if you really need it.) Form the dough into a big ball, wrap in plastic wrap and refrigerate 20 minutes. Roll onto a lightly floured surface and cut into rounds with a 3- or 4-inch round or fluted cookie cutter. Place on the prepared baking sheets. Bake for 20 minutes. Do not allow the shortbread to brown; check your oven sooner if it runs hot. Let cool. Melt the chocolate in a bowl over a pan of boiling water, or in a microwave. Once the shortbread cookies have cooled, spoon a little chocolate onto each cookie, spread it out and sprinkle over some sprinkles! Allow the chocolate to harden for an hour before eating, storing or packaging. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59861,"Mexican Meatloaf 2 tablespoons olive oil 1/2 cup finely chopped onion 1 medium carrot, finely chopped 1 rib finely chopped celery 1 garlic clove, minced 1 pound ground beef 6 ounces soft Mexican chorizo, removed from casing and crumbled 1 poblano cl, roasted, peeled, and diced 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1/2 teaspoon ground cumin 2 eggs, well beaten 1/4 cup ketchup 1/4 cup sour cream or Mexican sour cream 1/2 cup dried bread crumbs 2 medium tomatoes, cored 1/4 medium white onion 2 garlic cloves, unpeeled 1 to 3 serrano chiles 1/4 cup brown sugar 1 canned chipotle cl in adobo sauce, minced 1 tablespoon yellow mustard Kosher salt Instructions: Preheat the oven to 375 degrees F. In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle. In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano cl. In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands. Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices. Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle cl and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste. Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 59862,"Apple Soy Chai Latte 1 individually wrapped chai tea bag 1/2 cup hot water 1 cup light vanilla soy milk 1/2 cup apple cider 2 tablespoons honey 1 teaspoon ground cinnamon 1 cinnamon stick (optional garnish) Instructions: In a coffee mug, add chai tea bag and hot water. Steep for 5 to 10 minutes until water turns dark amber. Remove chai tea bag. Set aside. In a small saucepan heat soy milk, apple cider, honey and cinnamon over medium heat, stirring frequently, until frothy (about 10 minutes). Add steeped chai to sauce pan and mix. Serve in a large mug. Garnish with cinnamon stick, if desired.; ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 59863,"Fruit Crisp by Heart 1 part all-purpose flour (we used 1/2 cup) 1/2 part brown sugar (we used 1/4 cup) Pinch cinnamon Pinch salt 1 part cold unsalted butter in cubes (we used 1/2 cup) 1 part rolled oats (we used 1/2 cup) About 6 parts fruit (we used 3 cups sliced peaches, or about 8 peaches; see Cook's Note) 1 teaspoon cornstarch per 1 cup fruit (we used 3 teaspoons) Granulated sugar, depending on the sweetness/ripeness of the fruit Lemon zest, if desired Instructions: Preheat the oven to 400 degrees F. For the crisp: Mix together the flour, brown sugar, cinnamon and salt in a bowl. Using a pastry blender, 2 knives or a food processor, cut in the butter. Stir in the oats.
For the fruit: Toss the fruit with the cornstarch, granulated sugar as needed and the lemon zest if using. Transfer the fruit mixture to a baking dish and top with the crisp mixture. Bake until the middle is warmed through and the top is crispy and golden brown, 50 to 55 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 59864,"Beef Chili Five Ways 1 pound Ground Beef (93% lean or leaner) 1 can (15-1/2 ounces) black beans, rinsed and drained 1 can (14 to 14-1/2-ounce) reduced-sodium or regular beef broth 1 can (14-1/2 ounces) diced tomatoes with green chiles 2 tablespoons chili powder Toppings: Shredded Cheddar cheese, chopped fresh cilantro, minced green onion (optional) Instructions:

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. 2) Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with Toppings, as desired.\n\nMoroccan Variation: Prepare recipe as directed above, adding 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step 2. Serve over hot cooked couscous. Garnish with toasted sliced almonds, chopped fresh mint and Greek yogurt, as desired.\n\nMexican Variation: Prepare recipe as directed above, adding 1 tablespoon cocoa powder with ingredients in step 2. Garnish with chopped fresh cilantro, pepitas (pumpkin seeds) and corn tortilla chips, as desired. Serve with corn tortillas.\n\nItalian Variation: Prepare recipe as directed above, adding 1-1/2 teaspoons fennel seed with ingredients in step 2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is just wilted. Serve over hot cooked orecchiette or cavatappi, if desired. Garnish with grated Parmesan cheese and pine nuts, as desired.\n\nCincinnati Variation: Prepare recipe as directed above, adding 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in step 2. Serve over hot cooked elbow macaroni. Garnish with chopped white onion, sour cream and shredded Cheddar cheese, as desired.\n\nCooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160degreesF. Color is not a reliable indicator of Ground Beef doneness. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 59865,"Grilled Asparagus and Spring Onion Salad with Prosciutto Extra-virgin olive oil, plus high quality extra-virgin olive oil 1 bunch asparagus, tough lower stems removed Kosher salt 2 cups baby washed arugula 1 small spring onion, thinly sliced 1/2 cup shaved Parmesan 2 Meyer lemons, juiced 8 slices prosciutto Instructions: Preheat the grill and brush any bits of crud and soot off with a grill brush. Run an oiled cloth over the grill grate after it has been brushed to pick up any of the loosened material. Toss the asparagus with olive oil and salt, to taste. Put on the grill and sear on all sides until the asparagus is charred and crispy, about 6 to 7 minutes. Remove from the grill to a plate and reserve. In a bowl toss, together the arugula, onion and Parmesan and dress with high quality extra-virgin olive oil and the Meyer lemon juice. Season with salt, to taste. Arrange a few asparagus spears on 4 plates. Lay 2 prosciutto slices in a crinkly fashion on each portion. Top with the arugula salad and serve. Wowwee! What a salad! ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 59866,"Kielbasa in Polish Sauce 2 tablespoons finely chopped parsley 12 ounces light beer 1 1/2 cups water 2 cups chopped yellow onions 2 pounds Kielbasa sausage, links Salt Freshly ground black pepper 2 tablespoons butter 2 tablespoons flour 2 tablespoons white vinegar 1 tablespoon sugar Instructions: In a saucepan, over medium heat, combine the beer, water, onions and sausage. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook, covered, for 25 minutes. Remove the sausage from the pan and cool. Slice the sausage into 1 -inch pieces. In a large saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a light brown roux. Stir in the vinegar, sugar and the reserved beer and onion mixture. Season with salt and pepper. Bring the mixture to a boil, reduce to a simmer and continue to cook until the sauce coats the back of a spoon, about 15 minutes. Add the sliced sausage and continue to cook for 5 minutes. Garnish with parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 59867,"Golden Potato and Cauliflower Gratin 2 cups creme fraiche 1/2 cup whipping cream 3 1/2 pounds Yukon gold potatoes, peeled, cut into 1/8 inch-thick slices Coarse kosher salt and freshly ground black pepper 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish 4 cups fresh cauliflower, cut into mini florets Instructions: Place the oven rack in center of oven and preheat to 400 degrees F. In a medium bowl, whisk creme fraiche and whipping cream until combined. In a large baking dish, approximately 9 by 13-inches, arrange 1/3 of potato slices, overlapping slightly. Generously season with salt, pepper, and some fresh thyme leaves. Drop 1/3 of the cream mixture in dollops over potatoes, and spread evenly, (layer will be very thin). Repeat with another layer. Layer for a 3rd and last time, covering the top of the potatoes with the cream mixture, then mini cauliflower florets, and generously season with salt, pepper, and remaining thyme. Bake 30 minutes and reduce oven temperature to 350 degrees F. Continue to bake until top is golden brown, about 20 minutes longer. Do your best to let gratin rest 15 to 20 minutes before serving. Garnish with thyme sprigs. Eat and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 59868,"Banana Tart with a Passion Fruit Sauce 4 sheets of phyllo dough 3 ounces clarified butter 3 ounces salted crushed cashews 1-ounce confectioners sugar 6 ounces whipped cream 1 cup white chocolate 3 tablespoons butter 1 tablespoon sugar 4 bananas, cut into 1/2-inch pieces 1 1/2 ounces Meyers rum 1 cup passion fruit puree 1 cup half-and-half 4 egg yolks 2 ounces sugar Instructions: Tart Crust: Preheat oven to 380 degrees. Line a sheet tray with parchment paper and brush with clarified butter. Place first sheet of phyllo dough over the parchment paper, brush with clarified butter, sprinkle with cashews and cover with second sheet of phillo dough. Flatten with the back of a heavy pot. Cover with the third sheet over, brush with clarified butter, add the fourth phyllo sheet and flatten again with a pot. Cut into rounds with a 5-inch circle cutter. Place each round inside a 4-inch tart circle pressing the dough against the sides. Chill in refrigerator for 10 minutes, and then bake 6 to 7 minutes, or until golden. White Chocolate Mousse: In a double boiler, melt chocolate to 120 degrees and set aside. In a mixing bowl, whip the cream and fold in melted chocolate. Line a sheet pan with parchment paper and spread the mixture evenly over it. Freeze until hardened. Cut out 8 circles using a 4-inch circle cutter. Filling: In a saute pan, melt butter, add sugar and combine well. Add bananas, pour in rum and flambe the bananas. Passion Fruit Sauce: In a saucepan, bring passion fruit puree and half-and-half to a boil. In a mixing bowl, beat egg yolks with sugar until smooth and add to passion fruit mixture. Cook over medium heat for 10 minutes, strain through a fine sieve and cool in refrigerator. Assembly: Layer flambeed banana slices over the phyllo inside tart circle over the phyllo crust. Cover with a layer of white chocolate mousse. Chill and un-mold once set. Decorate with a chocolate piece made of marble and a sprig of mint, drizzle passion sauce around rim of tart. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]" 59869,"Cinnamon Rolls 2 packages yeast, (1/2-ounce or 2 scant talespoons) 1/2 cup hot water 1 tablespoon sugar 1/2 cup butter 3/4 cup milk (warmed) 1/2 cup sugar 1 egg 1 teaspoon salt 4 1/2 cups flour 1/2 cup butter 1 1/4 cups brown sugar 1/4 cup granular sugar 2 tablespoons cinnamon 1 pound powdered sugar 2 to 3 tablespoons milk 2 drops butter flavor extract Instructions: Dissolve 2 packages of yeast in 1/2 cup of hot water (test on wrist to make sure water is not too hot) and 1 tablespoon of sugar. Let sit. Melt the 1/2 cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot). Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low. Slowly add 1/2 cup of sugar, then 1 egg. Add salt and 2 cups of flour on low, blend until smooth. Slowly add 1/2 cup at a time, the other 2 to 2 1/2 cups of flour. Put dough onto floured counter top. Knead dough until it doesn't stick to your hands (don't over kneed or add too much flour). Place in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size. (Tip, let it rise in oven where the air and temperature is consistent). Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin. Spread 1/2 cup butter over dough, sprinkle with 1 1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly). Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths. Place in round cake pan or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen. Preheat oven to 350 degrees. Only bake on one rack, center of oven (4 pans fit nicely). Set timer for 15 minutes, then watch for desired brown-ness. Remove from oven - let cool. FROSTING: Combine 1 pound of powdered sugar, 2 to 3 tablespoons of milk (this may vary, add or subtract to your desired consistency), and 2 drops of butter flavor extract. Stir with spoon until very smooth and drizzles easily. Drizzle onto completely cooled cinnamon rolls. Let frosting harden. Serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 59870,"Green Beans with Olives, Raisins and Almonds 3/4 pound green beans, trimmed Salt 1/4 cup golden raisins, a generous handful 2 tablespoons extra-virgin olive oil 12 jumbo pimento stuffed olives, coarsely chopped 1/2 cup chopped smoked almonds Black pepper Instructions: Chop beans into 2-inch pieces. Place beans in a skillet and add boiling water to cover. Cook beans in boiling water 3 to 4 minutes, add raisins to pan and cook 2 minutes more to plump up the raisins. Drain beans and raisins. Place skillet back on the stove over medium high heat. Add extra-virgin olive oil to skillet then drained beans and raisins. Add olives to the pan and warm them through. Toss beans, raisins and olives with almonds and turn off heat. Season the beans with salt and pepper, to taste. Transfer beans to a serving dish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59871,"Summer Squash Tart with Mascarpone Cream Cheese Filling 1 cup plus 2 tablespoons unsalted butter 1 cup sugar
1/4 teaspoon salt
2 large eggs
3 1/2 cups flour, plus for dusting work surface 1/2 cup mascarpone 8 ounces cream cheese
3/4 cup heavy cream
1/3 cup confectioners' sugar
Pinch salt
Zest of 1 lemon
2 tablespoons chopped candied ginger
4 yellow squash 1 cup sugar
1 teaspoon Chinese five-spice powder
Instructions: For the pate sablee tart crust: Preheat the oven to 350 degrees F. Cream together the butter, sugar and salt in a stand mixer fitted with the paddle attachment. Mix in the eggs, one at a time, scraping the bowl after each addition. Add the flour and mix on low speed until just incorporated. On a flour-dusted work surface, roll out the dough to a 1/4-inch thickness, and then cut into 6-inch circles. Line eight 4-inch tart pans with the pastry and refrigerate for 30 minutes. Prick the bottom of the chilled tart shells with a fork. Bake until the shells are an even golden brown, 15 to 20 minutes. Cool completely before filling. For the mascarpone cream cheese filling: Cream together the mascarpone and cream cheese in a stand mixer fitted with the whisk attachment. Add the cream, confectioners' sugar and salt and continue beating until light and fluffy, about 5 minutes. Once the filling is smooth, add the lemon zest and candied ginger and mix to combine. Transfer the filling to a pastry bag fitted with a large round tip. For the sugar-roasted summer squash: Once the tart shells are out of the oven, raise the oven temperature to 425 degrees F. With a mandolin, thinly slice the squash into disks. Combine the sugar and five-spice powder in a large bowl. Add the sliced squash and toss to coat. Place the sugar-coated squash on parchment-lined baking sheets, leaving some space between each slice. Roast until the squash is beginning to brown at the edges and the sugar is starting to caramelize, 15 to 20 minutes. Remove from the oven and let cool to room temperature. To assemble: Fill the cooled tart shells with the filling. Decoratively arrange the cooled squash slices on top. If desired, use a kitchen torch to caramelize the edges of the squash. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 59872,"Fennel Slaw with Prosciutto and Pistachio Pesto Pistachio Pesto: 2 cups (lightly packed) flat-leaf parsley 3/4 cup shelled and toasted pistachios 1 tablespoon fresh thyme leaves 3 garlic cloves 3/4 cup extra-virgin olive oil Salt and freshly ground black pepper Fennel Slaw: 4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced 4 ounces prosciutto, thinly sliced Instructions: For the Pistachio Pesto: Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped. With the machine running, gradually add the olive oil, processing until well blended. Season the pesto with salt and pepper, to taste. For the Fennel Slaw: Place the fennel in a large serving bowl. Add the pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and add to the bowl. Gently toss to combine. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59873,"Oxtail Stew 4 pounds Oxtails cut into 2-inch pieces 1 cup of virgin Spanish olive oil 1 large Spanish onion, finely chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 5 cloves of garlic, finely chopped 1/2 cup tomato paste 1 tablespoon black pepper 1 teaspoon oregano 1 teaspoon cumin 2 bay leaves 1 cup of vino seco (dry red cooking wine) Salt to taste Instructions: Season the oxtail with the salt and black pepper. In a kettle large enough to hold the oxtails, add 1/2 cup of virgin olive oil. Heat the oil and add the oxtail making sure you brown all sides. Once this is done, transfer the oxtails from the oil to a warm plate. In the same kettle add the remaining 1/2 cup of oil and heat. Then add onions, bell peppers, and garlic to make the \sofrito. Stir this mixture for about 10 minutes. Add the rest of the ingredients and re-introduce the oxtails to the kettle. Stir well and simmer over medium heat for 2 to 3 hours or until the meat easily pulls away from the bone. Serve with white rice, double fried plantains, and avocado salad if in season. ","[Rioja, Tempranillo, Garnacha, Barolo]" 59874,"Bananas Foster Milkshake 4 tablespoons unsalted butter 2 ripe bananas, peeled, cut into 1/2-inch-thick slices 1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup banana liqueur
1/2 teaspoon vanilla extract
1/2 teaspoon salt
8 ounces Jamaican dark rum, such as Myers's 2 pints vanilla bean ice cream, slightly thawed
1 cup whipped cream
Pinch cinnamon
4 maraschino cherries, stem-on
Instructions: For the bananas Foster: Add the butter and the bananas to a medium nonstick skillet over medium heat and cook until the bananas are caramelized, about 2 minutes per side. Stir in the brown sugar and cinnamon. Pulling the saute pan away from the flame, add the banana liqueur and stir to combine. Stir in the vanilla extract and salt, and scrape the bananas Foster into a bowl to cool. For the milkshake: Combine the rum, the cooled bananas Foster and the ice cream in a blender and blend until smooth and creamy. Pour into glasses and top with a dollop of the whipped cream. Dust with cinnamon, garnish with a maraschino cherry, and serve with a long straw. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 59875,"Biscotti with Caramelized Hazelnuts 1 cup hazelnuts 1 cup granulated sugar Nonstick spray 1/4 teaspoon kosher salt, plus additional for seasoning 3 eggs 1 teaspoon almond extract 2 lemons, zested 2 cups all-purpose flour, plus additional for forming the dough 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon Lemon Curd, see recipe 3 eggs 1/3 cup granulated sugar 2 lemons, zested 1 orange, zested and juiced 1/2 cups lemon juice, strained 4 tablespoons (1/2 stick) unsalted butter, cut into thin slices Instructions: Preheat the oven to 350 degrees F. Arrange the hazelnuts in a single layer on a silicon pad lined baking sheet. Put the tray in the center of the oven and cook until a little past light brown, 8 to 10 minutes. Set aside to cool.
Heat a large, stainless steel pan on medium heat. Make sure the pan is dry and clean to avoid any impurities or water affecting the caramel you are about to make. Add the sugar. Shake the pan slightly to distribute the sugar in an even layer on the bottom of the pan. Lower the heat and keep your eye on the sugar as it melts and begins to turn brown. Lift the pan and swirl the sugar around from time to time as it melts. Do not stir with any utensils. Any impurities on the utensil could also disturb the sugar as it melts.*
Prepare a baking sheet lined a silicon mat or parchment paper. Spray a layer of nonstick spray on the parchment, if using. Set aside. When the hazelnuts cool slightly and the caramel is a light brown, use a clean spoon to stir the hazelnuts into the caramel. Spray the spoon with nonstick spray so that the sugar doesn't stick to the end of the spoon as you work. Stir the nuts, coating them with the sugar. Use the spoon to scoop out the hazelnuts and spread them on to the lined baking sheet. Spread them as best you can without creating big clumps. Sprinkle with a touch of salt. Set aside to cool.
In a medium bowl, whisk together the eggs, almond extract and the lemon zest. Set aside.
In another bowl, sift together the 1/4 teaspoon kosher salt, flour, baking powder, baking soda and cinnamon. Set aside.
Stir the flour into the egg mixture. Use your hands to finish combining the wet and dry ingredients. Break apart and roughly chop the hazelnuts and gently work half of them into the dough. Reserve remaining half for snacking.
Prepare a baking sheet lined with parchment paper and lightly spray with cooking spray.
Divide the dough into 2 equal parts. Using your hands, turn the dough out onto a lightly floured flat surface. Form each half of the dough into a loaf-like shape about 2 inches wide and about 12 inches long. They should look like 2 loaves of bread. Carefully arrange the 2 loaves, side by side, on the baking sheet. For optimum baking, leave as much space as possible between the loaves.
Put the baking sheet in the center of the oven and bake, undisturbed, for 25 to 30 minutes. The dough should be light brown and may rise a little as it cooks. Remove from the oven and put onto a flat surface to cool. Turn the oven off.
Once cooled, using a serrated knife, gently saw the loaf into 1/2-inch thick slices, cut on an angle. Arrange the slices on the baking sheet, cut sides up, in a single layer. There should be a little space between each slice. It will almost feel like the loaves are 2 puzzles that you take apart by cutting and then put back together on the baking sheet.
Return the baking sheet to the oven. Allow them to sit in the oven for 10 minutes. This will cause the biscotti to firm up and toast, but only ever so slightly. Remove from the oven and cool. Serve with lemon curd. In a large, stainless steel pot, whisk together the eggs, granulated sugar, lemon zest and orange zest. Continue to whisk until the mixture lightens in color, 2 to 3 minutes. Whisk in the lemon juice and orange juice.
Put the pot over low heat and cook and stir constantly, until the mixture starts to thicken. Take care to scrape the sides of the pot so the curd doesnt form a crust on the edges or scorch as it cooks. After a few minutes, start gradually whisking in the slices of butter. When all of the butter is integrated, remove the pot from the heat. Transfer the curd to another bowl to cool, then cover it tightly with a layer of plastic wrap. The plastic should be placed directly on top of the curd to prevent a skin from forming as it cools.
Serve in a bowl alongside the biscotti for dunking or spreading on the biscotti like jam.
Yield: about 1 to 1 1/2 cups curd
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Prep Time: 30 minutes
Ease of preparation: easy ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 59876,"\Everything\ Savory Potato Waffles with Smoked Salmon 1 tablespoon sesame seeds, toasted 2 teaspoons poppy seeds
1 teaspoon dried minced garlic
1 teaspoon dried minced onion
1/2 teaspoon kosher salt
2 medium russet potatoes, peeled 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs
1/2 cup whole milk
3 tablespoons unsalted butter, melted
2 scallions, chopped
8 ounces smoked salmon 1/2 cup creme fraiche
1 tablespoon capers
1/4 cup small dill sprigs Instructions: For the \everything\ seasoning: In a small bowl, stir together the sesame seeds, poppy seeds, dried garlic, dried onion and salt. Set aside. For the waffles: Coarsely grate the potatoes on a box grater. Wrap the grated potatoes in a clean kitchen towel and squeeze out the excess moisture. Whisk the flour, baking powder, salt and 1 tablespoon of the \everything\ seasoning together in a large bowl. Add the potatoes, eggs, milk, butter and scallions; stir to combine. Preheat a waffle iron. Using 1/3 cup batter per waffle, cook the waffles for about 4 minutes (or according to manufacturer's directions). With an offset spatula, flip the waffles and cook an additional 2 minutes, or until they're a deep golden brown. As you go, transfer the cooked waffles to a baking sheet and keep warm in a low oven. To serve: Top the waffles with smoked salmon and a dollop of creme fraiche, sprinkle with capers and \everything\ seasoning, and garnish with a dill sprig. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]

" 59877,"Sauteed Onion and Pepper Garnish for Chicken 2 tablespoons canola or vegetable oil 1 bag frozen pepper stir-fry mix, thawed, (recommended: Birds Eye) 1 teaspoon minced garlic 1 teaspoon fajita seasoning Instructions: Heat oil in a large saute pan over medium-high heat. Add pepper stir-fry mix, garlic and fajita seasoning. Saute until heated through about 3 minutes. Serve on top of chicken. ","[Riesling, Vermentino, Sauvignon Blanc, Pinot Grigio]" 59878,"Bluefin Tuna Tartar 16 ounces sushi grade tuna 2 tablespoons lemongrass oil Salt and pepper Peanut oil, for frying 1 (12-ounce) Kenna beck potato, sliced thinly on a mandoline 1/4 cup tobiko wasabi caviar Chive sticks, for garnish 1 1/2 tablespoons Chive Oil, recipe follows 1/2 cup chopped chives 1 cup canola oil Instructions: Tuna: Cut tuna into 1/4-inch dice and mix with oil, salt and pepper. Refrigerate until ready to plate. Potatoes: Heat oil to 350 degrees F in a large, deep pot that is no more than halfway filled with oil. Add the potato slices and fry until just golden brown, about 30 seconds. Drain on paper towels and season with salt. Assembly: Make a small free-form pile of tuna on 1 end of each plate. Garnish the plates with caviar, chives, Chive Oil, and a pile of chips. Puree chives and oil in a food processor or blender until well blended. Strain through cheesecloth. ","[Riesling, Sauvignon Blanc, Albari?o, Vermentino]" 59879,"Clams and Mussels in Thai Curry Sauce 2 tablespoons vegetable oil 1 3-inch piece ginger, peeled and finely chopped
3 cloves garlic, finely chopped 1 to 2 Thai cl peppers or jalapenos, seeded and chopped
2 tablespoons Thai red curry paste 1/2 cup ketchup Juice of 2 limes, plus lime wedges for serving 16 littleneck clams, scrubbed 1 3/4 pounds mussels, scrubbed 1 small red bell pepper, cut into thin strips 3/4 cup fresh cilantro 3/4 cup fresh basil Crusty bread, for serving (optional) Instructions: Heat the oil in a large pot over medium-high heat. Add the ginger, garlic and chiles and stir-fry until fragrant, 1 to 2 minutes. Add the curry paste and ketchup and fry until slightly browned, 3 to 4 more minutes. Add the lime juice and 3 cups water, cover and bring to a boil. Add the clams; cover and steam until they open slightly, about 3 minutes. Add the mussels; cover and steam until they open slightly, 3 to 4 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is crisp-tender, about 2 minutes. Transfer the clams and mussels to serving bowls and ladle the broth on top. Sprinkle with the remaining cilantro and basil and garnish with lime. Serve with crusty bread, if desired.
","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 59880,"Cucumber-Papaya Salad 1 large cucumber, peeled, seeded and thinly sliced (about 1 1/2 cups) 1/2 teaspoon salt 1/4 cup rice wine vinegar 4 teaspoons sugar 1 tablespoon peanut oil 1 teaspoon minced Hawaiian chiles or cl paste 2 teaspoons minced fresh ginger 1 large papaya, peeled and cut into 1/2-inch dice (about 1 1/2 cups) 1/4 cup chopped fresh cilantro 6 lettuce leaves Instructions: Sprinkle the cucumber with salt and let drain in a colander for 20 minutes. Rinse and pat dry. In a bowl, whisk together the vinegar, sugar, oil, chiles, and ginger. Add the cucumber, papaya, and cilantro and toss. Line a serving platter or 4 individual plates with lettuce leaves, and top each with about 1/2 cup of salad. Serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 59881,"Chicken, Mushrooms and Rice Unsalted butter, for the casserole dish 1 tablespoon olive oil 1/2 cup finely chopped onions 2 cups sliced mushrooms 4 bone-in, skin-on chicken breasts or thighs (or a combination) Kosher salt and freshly ground black pepper 1 1/2 cups rice 1 cup white wine One 10.5-ounce can cream of mushroom soup Instructions: Preheat the oven to 350 degrees F. Butter a casserole dish and set aside. Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 59882,"Baked Goat Cheese Dip 1 10-ounce log goat cheese, at room temperature 4 ounces cream cheese, at room temperature 1/4 cup grated parmesan cheese 1/4 cup extra-virgin olive oil, plus more for brushing Freshly ground pepper 8 small cocktail tomatoes (about 10 ounces), quartered 2 tablespoons chopped fresh chives 2 teaspoons balsamic vinegar 1 clove garlic, finely chopped Kosher salt Toasted baguette slices, for serving Instructions: Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes. Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59883,"Cherry Lime Mule 4 heaping spoonfuls of Amarena cherries and juice, plus extra for garnish 6 ounces vodka or ginger ale
12 ounces ginger beer
1 lime, juiced, plus another cut into wedges
Crushed ice
Instructions: Divide the cherries and juice amongst 4 copper mugs or lowball glasses. Use a fork to smash the cherries a bit. Pour the vodka (or ginger ale for a mocktail) and ginger beer evenly among the mugs. Squeeze the lime juice over top and scoop in a generous amount of crushed ice. Garnish with extra cherries, cherry juice and lime wedges. ","[Riesling, Gewrztraminer, Moscato, Pinot Grigio]" 59884,"Warm Corn and Tomato Salad 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 small red bell pepper, chopped 1 small green or orange bell pepper, chopped 4 scallions, chopped, whites and greens 3 cloves chopped garlic cloves 4 cups frozen corn kernels 3 plum tomatoes, seeded and chopped 1 ripe lime, juiced 1/2 teaspoon ground cumin, eyeball it 1 tablespoon cayenne pepper sauce, recommended: Tabasco, eyeball it 1 teaspoon sweet paprika, eyeball it Coarse salt and pepper 2 tablespoons chopped cilantro or parsley leaves, to garnish Instructions: Heat a large nonstick skillet over medium high heat. Add oil, peppers, scallions and garlic. Cook 5 minutes, stirring frequently. Add corn to the pan and allow the liquids from frozen corn to cook out, about 3 minutes. Add tomatoes to the pan and the juice of 1 lime. Throw the lime halves right into the pan with the veggies, it will really punch up the flavor. Season with cumin, cayenne sauce, paprika, salt and pepper. Top with cilantro or parsley and transfer the warm salad to a serving dish. ","[Rioja, Pinot Grigio, Vermentino, Sauvignon Blanc]" 59885,"PLAT - Pancetta, Lettuce, Avocado and Tomato with Romano Aioli 8 ounces pancetta, thinly sliced 1 small clove garlic 1 1/2 tablespoons lemon juice 1 teaspoon Dijon mustard Pinch of sugar
2 large egg yolks Salt and freshly cracked black pepper
Salt and freshly cracked black pepper 1/2 cup canola oil 2 tablespoons grated Pecorino Romano 8 slices sesame-encrusted Italian bread, cut on the diagonal 2 heirloom tomatoes, cut into 1/4-inch-thick slices 1 heart romaine lettuce, cleaned 1 ripe avocado, sliced into 1/4-inch strips and drizzled with lime juice to prevent browning Instructions: In a large nonstick saute pan set over medium heat, cook the pancetta in batches until crispy, 3 to 4 minutes each side. Let drain on a paper towel and set aside. For the aioli: In a food processor, add in the garlic and pulse. This not only breaks down the garlic, but it seasons the bowl. Then add in the lemon juice, mustard, sugar and egg yolks. Sprinkle with salt and pepper. Process until combined, about 10 seconds. Then slowly stream in the oil while the machine runs. Scrape down the sides of the bowl, add in the Romano cheese and process for 10 more seconds. Taste and adjust the seasoning with more lemon juice, salt and pepper if necessary. For the sandwich build: Lightly toast the bread. Smear some aioli on each slice of bread. Top with 2 slices tomatoes, some avocado slices, 2 pieces of crisp romaine and 3 to 4 slices of crispy pancetta. Bite like a king. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 59886,"Spicy Cashews 1 tablespoon good olive oil 3 cups whole unsalted roasted cashews 1/2 teaspoon chili powder 1 teaspoon kosher salt or sea salt Instructions: Place a medium-size saute pan over medium heat. Add olive oil and cashews and toss to coat. Add chili powder, salt, and pepper and toss until warmed through. Remove from heat and serve. They will crisp as they sit. ","[Rioja, Tempranillo, Garnacha]" 59887,"Oysters Southerfella 6 cups fresh collard greens, roughly chopped 1/4 cup homemade or store-bought breadcrumbs 1/4 cup grated Parmesan
3 tablespoons unsalted butter, melted
1 tablespoon minced garlic
Juice of one lemon
Salt and Pepper
6 fresh oysters, shucked and left in the half-shell
2 slices bacon, cooked and crumbled
Instructions: Preheat the oven to 400 degrees F. Fill a large bowl with ice water and set aside Bring a medium pot of water to boil and submerge the collard greens until they wilt slightly and brighten in color, about 1 minute. Quickly drain in a colander, or remove with tongs, and place directly in the ice bath for a few moments, then remove and strain again. Chop any remaining large pieces a bit more and place in a medium mixing bowl. Add the breadcrumbs, Parmesan, butter, garlic, lemon juice and some salt and pepper and fold together. Spoon the mixture evenly over the 6 oysters and place on a baking sheet. Bake until golden brown, about 20 minutes. Remove and top with the crumbled bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59888,"Safflower Madeleines 5 tablespoons unsalted butter 1 teaspoon safflower petals
3/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch kosher salt
1/2 cup sugar
2 large eggs, room temperature
2 tablespoons orange zest
2 teaspoons vanilla extract
Confectioners' sugar, for dusting
Instructions: Preheat the oven to 375 degrees F. Melt the butter with the safflower petals in a small saucepan over a low flame. Set aside to cool slightly. In a small bowl whisk together the flour, baking powder and salt. In a stand mixer fitted with a whisk attachment, whip the sugar and eggs until light yellow and thick, about 3 minutes. Add the orange zest and vanilla and mix until combined, about 30 seconds. Remove the bowl from the stand mixer and use a spatula to fold in first the flour mixture and then the safflower butter. Fill the cups of a madeleine pan with batter and bake until golden, humped and springy, 12 to 13 minutes. Let cool for 5 minutes before unmolding the madeleines. Dust with confectioners' sugar prior to serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59889,"Strawberries Into Salsa Into Avocadoes 1 to 2 tablespoons of balsamic or raspberry vinegar 1 to 2 tablespoons olive oil 1/2 teaspoon honey 1/2 teaspoon minced garlic 2 tablespoons finely minced red onion 1 teaspoon minced fresh jalapeno peppers Salt and freshly ground black pepper 1 pint strawberries, rinsed, hulled and sliced 2 ripe Haas avocadoes Washed Boston or Bibb lettuce leaves. 2 tablespoons chopped roasted cashews or peanuts Instructions: In a bowl whisk together vinegar, olive oil, honey, garlic, onion and jalapeno. Season to taste with salt and pepper and combine the strawberries and adjust seasoning again. Peel, halve and pit the avocadoes. Spoon some strawberry salsa in avocado hollow and serve on lettuce; garnish with peanuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 59890,"Cast-Iron Chicken and Dumplings 1 stick (8 tablespoons) unsalted butter 2 carrots, peeled and thinly sliced 1 yellow onion, thinly sliced 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 4 cups chicken stock Two 3- to 4-pound roasted or rotisserie chickens, meat shredded (5 to 6 cups) 3 cups fresh or frozen peas 1/2 cup flat-leaf parsley leaves, finely chopped 4 tablespoons unsalted butter 1 jalapeno, seeded and minced, optional Zest and juice of 1 lime 1 1/4 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon celery seeds 1/4 teaspoon kosher salt 1 cup shredded Cheddar 3/4 cup heavy cream, very cold Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. For the chicken and vegetable base: Heat a 12-inch cast-iron skillet over direct heat. Melt the butter. Add the carrots, onions and thyme. Season with salt and pepper and cook until the vegetables begin to soften, 3 to 5 minutes. Stir in the flour, coating the vegetables, and continue to cook for another minute. Whisk in the chicken stock, smoothing out any flour lumps. Simmer until the mixture begins to thicken, 10 to 15 minutes. Meanwhile, make the dumplings: Melt the butter with the jalapeno if using and lime juice in a sauce pot over indirect heat, then let cool. Whisk together the flour, baking powder, celery seeds, salt and lime zest in a large bowl. Mix in the cheese. Slowly pour the melted butter mixture into the cold cream in a small bowl and mix together using a fork. (The butter will bead up as you mix.) Pour the butter-cream mixture into the flour mixture and bring together into a soft dough. Set aside. Finish the chicken and vegetable base: Add the chicken, peas and parsley to the skillet with the vegetables. Move the skillet over indirect heat and scoop the biscuit mixture on top, covering the surface of the pan. Cover the grill and cook until the biscuits are golden brown and cooked through, about 20 minutes. (Alternatively, you can make the sauce and melt the butter mixture on a stovetop, then bake the biscuits in a 375 degrees F oven for 15 to 20 minutes.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59891,"Fresh Blueberry Rhubarb Jam 2 1/2 cups sugar 3 tablespoons cassis liqueur, such as Mathilde
5 cups (1-inch-diced) fresh rhubarb (about 1 1/2 pounds)
1 1/2 cups fresh blueberries
1/2 Granny Smith apple, peeled, cored, and small-diced
1 tablespoon grated lemon zest (2 lemons)
Instructions: Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. Add the rhubarb, blueberries, apple, and lemon zest and toss well to coat the fruit with the cassis and sugar. Cover the pot and cook over medium heat for 5 to 10 minutes, until there is a lot of liquid and it comes to a full boil. Lower the heat and cook uncovered at a low boil for 35 to 40 minutes, stirring occasionally, until the fruit has disintegrated and the mixture has thickened. (I test a little by putting some jam in a dish in the freezer to check the consistency when it cools.) If necessary, cook for another 5 minutes. Set aside to cool, then refrigerate. ","[Riesling, Moscato, Brachetto, Lambrusco]" 59892,"Bacon Stuffing with Radicchio and Chestnuts 1 large loaf ciabatta bread, cubed into 1-inch pieces (about 11 cups) 2 tablespoons unsalted butter, plus more for the pan
3 to 3 1/4 cups low-sodium chicken broth
12 ounces thick-cut applewood-smoked bacon, chopped
2 carrots, peeled and finely chopped 1 stalk celery, finely chopped 1 small red onion, finely chopped 1 teaspoon kosher salt
1 cup chestnuts, roughly chopped
1 teaspoon chopped fresh rosemary
1 head radicchio, chopped into 1-inch pieces
3 tablespoons olive oil
1 1/2 cups freshly grated Parmesan cheese Instructions: Spread the ciabatta cubes out on baking sheets and leave at room temperature to dry out for 24 hours before making the stuffing. Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish and set aside. Heat the broth in a small saucepan over medium-low heat. Add the bacon to a large skillet and place over medium heat. Cook, stirring often, until almost browned and crispy, about 5 minutes. Stir in the carrots, celery and red onion and season with the salt. Continue to cook, stirring often, until the vegetables are beginning to soften and the bacon is crispy, an additional 4 minutes. Remove from the heat and stir in the chestnuts, rosemary and radicchio. Place the bread cubes in a large bowl. Add the vegetable mixture to the bowl along with the olive oil and 1 cup of the Parmesan cheese. Toss well to combine. Add the broth and toss again until the bread mixture is entirely and evenly moistened. Pour the mixture into the prepared dish and top with the remaining 1/2 cup Parmesan. Dot with the butter and cover with foil. Bake, covered, for 30 minutes. Uncover and cook until browned and crispy on top and warm all the way through, an additional 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 59893,"Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce 1 cup aged sherry vinegar 1/4 cup Dijon mustard 1/4 cup pureed piquillo peppers (see Cook's note) 1 tablespoon prepared horseradish, drained 2 tablespoons honey 2 tablespoons Worcestershire sauce 1 tablespoon molasses Salt and freshly ground black pepper 3 tablespoons Spanish paprika 1 tablespoon cumin seeds, ground 1 tablespoon mustard seeds, ground 2 teaspoons fennel seeds, ground 2 teaspoon coarsely ground black pepper 2 teaspoons kosher salt 2 (16-ounce) boneless rib-eye Canola oil Instructions: Sherry Vinegar Steak Sauce: Whisk together and let sit for at least 30 minutes. Steak: Preheat grill to high. Combine spices in a bowl. Season the steaks on both sides with more salt and pepper. Rub 1 side of each steak with the rub and drizzle with oil. Place on the grill rub side down and grill until slightly charred and a crust has formed, 2 to 3 minutes. Turn the steak over and continue grilling to medium-rare doneness. Remove from grill and let rest 5 minutes. Serve with steak sauce on the side. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 59894,"Lemon-Poppy Seed Cookies 2 cups all-purpose flour 2 tablespoons poppy seeds 1/2 teaspoon baking soda 1/4 teaspoon salt 10 tablespoons unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1 tablespoon plus 1 teaspoon finely grated lemon zest 2 to 3 tablespoons fresh lemon juice 1 1/2 cups confectioners' sugar Nonpareils, for decorating Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, poppy seeds, baking soda 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 4 minutes. Add the egg, vanilla and 1 tablespoon lemon zest and beat until combined. Reduce the mixer speed to low; beat in the flour mixture, then increase the speed to medium high and beat until just combined. Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are light golden and just set, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Make the glaze: Whisk the confectioners' sugar, the remaining 1 teaspoon lemon zest and enough lemon juice to make a spreadable glaze. Spread on the cookies; sprinkle with nonpareils and let set, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59895,"Herb Crab Salad Maki-Sushi 1/2 tablespoon honey 1/2 tablespoon Dijon mustard 1/2 lemon, juiced 1/2 tablespoon canola oil 1/2 pound fresh picked crab 1/4 cup chopped cilantro 1/4 cup chopped flat leaf parsley 1/4 cup basil chiffonade 1 shallot, minced Salt and white pepper to taste 4 sheets of yaki-nori Instructions: In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab, herbs and minced shallot. Season with salt and pepper and check flavor. Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4 inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59896,"Charred Broccoli Rabe 1 bunch broccoli rabe, trimmed and washed 2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
Instructions: Prepare a grill or grill pan for medium-high heat. Place the broccoli rabe on a sheet of aluminum foil that is large enough to fold over and seal in the rabe. Drizzle the broccoli rabe with the olive oil and sprinkle with the salt and red pepper flakes. With your hands, toss gently to coat. Fold the foil over the broccoli rabe and crimp all sides to seal. Place the sealed packet on the grill and allow to steam for 8 minutes. Open the packet, being careful not to burn yourself with the steam that escapes. Using tongs, place the broccoli rabe directly on the grill. Cook on the first side until lightly charred in spots, about 2 minutes, then turn over and cook for an additional 2 minutes. Remove to a platter to serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 59897,"Plums Poached in Vanilla, Cinnamon, Anise 12 whole plums 1/2 cup sugar 2 cups water 1/2 cup Moscato wine 1 vanilla bean, split 2 cinnamon sticks 3 whole star anise 1 lemon rind, grated Instructions: Cut plums in half and remove the stones. In a sauce pot bring the remaining ingredients to a boil. Add plums and cook quickly until tender. Pour out onto a sheet pan to stop cooking and allow to cool. Serve fruit with a bit of the poaching liquid. ","[Moscato, Riesling, Gewrztraminer]" 59898,"Engine Block Trout 2 medium trout, cleaned 1/2 cup butter, room temperature 1 teaspoon salt 1 tablespoon chopped basil 1/2 chopped red pepper 1 cup sliced grapes 1/2 cup sliced mushrooms Instructions: Place trout on large piece of foil. Rub inside and out with butter, salt, basil, and red pepper. Add sliced grapes and mushrooms. Wrap carefully. Place wrapped fish on another large piece of foil and wrap again. Insert into hot part of engine. Bake on warm (running) V8 engine (4.0 litre preferred) for approximately 30 minutes or 20 miles on road or 2 laps around the 80 acre off-road course or 1 successful ascent of Bear Mountain Trail. Carefully unwrap fish and enjoy. Usually this is a meal on its own, but you can serve it with something else off the tailgate if you would prefer. The recipe for this dish, which was provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59899,"Chocolate Cake 12 tablespoons unsalted butter, at room temperature, plus more for the pans 2 cups all-purpose flour, plus more for the pans 2/3 cup unsweetened cocoa powder (not Dutch-process) 2 ounces semisweet chocolate, chopped 1 cup boiling water 1/2 cup sour cream 1 1/4 teaspoons baking soda 1/2 teaspoon salt 1 cup granulated sugar 3/4 cup packed dark brown sugar 4 large eggs, at room temperature 2 teaspoons pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-by-2-inch round cake pans. Flour the pans and tap out the excess. Line the bottoms with parchment paper. Put the cocoa powder and chocolate in a medium bowl. Pour in the boiling water and whisk until the chocolate is melted. Whisk in the sour cream. Let cool to room temperature. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Beat in the eggs one at a time, then the vanilla. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the cocoa mixture. Finish mixing with a rubber spatula. Divide the batter between the pans. Bake the cakes until a toothpick inserted into the centers comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack and remove parchment; let cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 59900,"Black Pepper Mango Sorbet 2 1/2 to 3 pounds ripe mango flesh, from approximately 4 large mangoes 1/4 cup freshly squeezed lime juice 1/4 cup Pepper Vodka, recipe follows 1/4 teaspoon black pepper essential oil 12 ounces sugar 2 tablespoons peppercorns, slightly cracked 1 (750-ml) bottle of vodka Instructions: Place the mango into the bowl of a food processor and process until smooth. Add the lime juice, pepper vodka, black pepper essential oil and the sugar and process for an additional 5 to 10 seconds. Pass the mixture through a fine mesh strainer and place in the refrigerator to chill until the mixture reaches 40 degrees or below, approximately 2 to 3 hours.
Process the sorbet in an ice cream maker according to the manufacturer's instructions, approximately 20 to 25 minutes. Place in the freezer for 3 hours or overnight, before serving. Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine mesh strainer to remove the peppercorns. Place in a glass container with a lid and store in a cool dark place.
","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 59901,"White Wine Sangria 1 bottle white wine 1/5 cup limoncello liqueur 1/4 cup orange juice 1/4 cup lemon juice 1/4 cup white grape juice 1/2 cup vodka 1 cup halved purple grapes 1 lemon sliced into half wheels 1 orange sliced into quarter wheels Instructions: Mix all ingredients together and serve chilled in pitchers. Delicious when topped with soda water. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 59902,"Chocolate Molton Love Cake Vegetable spray 1 pound sweet butter 1 pound 64 percent Valrhona chocolate 1/2 pound sugar (recommended brand: Dixie Crystal) 9 eggs 1/4 cup cake flour, sifted (recommended brand: King Arthur) Creme Anglaise, recipe follows Butterscotch sauce, store-bought Raspberry Coulis, recipe follows Pistachio Tuile, recipe follows Chocolate Sauce, recipe follows Fresh berries, for garnish 3 cups heavy cream 40 percent 1 vanilla bean, preferably Madagascar, split and seeds scraped 1/2 pound granulated sugar 9 egg yolks 1 pint fresh raspberries 3 ounces simple syrup, recipe follows 2 cups granulated sugar 1 cup water 1 cup whole milk 14 ounces melted sweet unsalted butter 14 ounces chopped pistachio nuts 4 1/4 ounces cake flour, sifted 4 ounces bittersweet chocolate 7 tablespoons water 1/4 cup butter Instructions: Preheat the oven to 325 degrees F. Grease 12 baking rings with spray and arrange them over a greased and lined baking sheet. Mix the butter and chocolate in a stainless steel bowl over a double boiler. Melt until a smooth texture forms. Put the bowl over a double chiller. *Cook's Note: This is like a double boiler except the bottom bowl is filled with ice. Add the sugar and eggs to a medium bowl and whisk to combine. Slowly fold the eggs into the chocolate and butter mixture, then fold in the flour. Fill the baking rings 1/2-full with the batter. Bake in the oven until the sides have set but the center is glossy, about 6 minutes. Remove from oven, let cool a few minutes, then lift the baking ring off each cake. For assembly, add 1 to 2 tablespoons Creme Anglaise to each serving plate. Add butterscotch sauce to plates using a fancy design. Do the same with the Raspberry Coulis. Add a piece of Pistachio Tuile. Transfer the molten cakes from baking sheet to the plates on top of the sauces. Drizzle chocolate sauce on top and garnish with berries. In a medium saucepot pot over medium heat, add the cream, vanilla bean and seeds, sugar and egg yolks. Stir with rubber spatula directly touching the bottom of the pan keeping the mixture moving without sticking. Cook the mixture on medium heat for 15 minutes until the mixture tightens. Strain and chill over an ice bath until smooth, thick and cold. Add the berries and syrup to a blender. Puree, then strain and pour into a squeeze bottle. Mix sugar and water together in a pot. Cook on high heat until thick and the sugar has completely dissolved. Cool. Preheat the oven to 350 degrees F. Mix the wet ingredients together in a bowl. Mix the dry ingredients together in a separate bowl. Fold the wet with dry, a little at a time, until incorporated. Pour evenly on top of a silpat lined baking sheet. Bake for 5 minutes. Allow to cool, then break into pieces. Add the chocolate, water and butter to a double boiler. Stir until melted then cool and drizzle on top of cakes. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]

" 59903,"Midwest Stuffing 6 cups country-style white bread, cubed and toasted 1 pound bulk pork sausage 4 ounces (1 stick) butter 2 onions, chopped 4 ribs celery, chopped 2 1/2 tablespoons crumbled sage leaves 1 1/2 teaspoons crumbled thyme leaves 1 cup dried cherries 1 cup chopped, toasted, walnuts 1 cup chicken stock Instructions: .; ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 59904,"Grilled Fingerling Potato Salad with Feta, Green Beans and Olives 8 ounces haricot vert, trimmed 12 fingerling potatoes 1 tablespoon kosher salt 6 tablespoons red wine vinegar 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon mustard 1 tablespoon clover honey Salt and freshly ground black pepper 1 cup extra-virgin Greek olive oil, plus more for drizzling Canola oil, for grilling 8 ounces feta, crumbled 1/2 cup pitted kalamata olives 2 tablespoons lightly chopped fresh oregano Fresh parsley leaves, for garnish Instructions: Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve. Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise. Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified. Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette. Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 59905,"Fish Curry with Okra 1/4 cup vegetable oil 1/2 teaspoon brown mustard seeds 2 onions, thinly sliced Kosher salt 1 tablespoon grated fresh ginger 4 cloves garlic, grated 1/4 cup shredded unsweetened coconut
1 teaspoon ground coriander 1 teaspoon Kashmiri chili powder or hot paprika 1/2 teaspoon ground turmeric 3 small plum tomatoes, diced
2 pounds monkfish fillets, cut into 2-inch chunks Freshly ground pepper 12 pieces okra, halved lengthwise Cooked basmati rice, for serving Chopped fresh cilantro, for topping Instructions: Heat the vegetable oil in a large Dutch oven over medium-high heat. Stir in the mustard seeds and toast until they pop, 10 seconds. Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the coconut, coriander, chili powder and turmeric; cook, stirring and scraping the pan, until toasted, about 30 seconds. Add the tomatoes to the pot. Cook, stirring, until they break down, 4 to 5 minutes. Season the monkfish with salt and pepper. Add the fish and okra to the pot, stir in 1 1/4 cups water and bring to a simmer over medium-low heat. Cover and simmer until the fish is cooked through and the curry has thickened, 13 to 15 minutes; season with salt. Serve with rice and top with cilantro. ","[Chenin Blanc, Sauvignon Blanc, Vermentino, Tempranillo]" 59906,"T-Bird Blush 1/2 cup ice 2 tablespoons canned whole cranberries 1/4 cup mint leaves 3 ounces white cranberry juice 1/2 lime, juiced 3 ounces vodka 1 lime wedge 1 teaspoon green sugar (baking section of grocery store) Instructions: Put ice in a mixing glass, add cranberries and mint and muddle. Add in cranberry juice, lime juice and vodka, shake vigorously 10 times. Rub rim of martini glass with lime wedge, dip in green sugar. Strain drink mixture into glass, garnish with lime wedge and serve. ","[Prosecco, Moscato, Sauvignon Blanc, Ros]" 59907,"Sauteed Crimini Mushrooms 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 1 1/2 pounds crimini mushrooms, brushed clean with damp towel Salt and pepper 3 tablespoons fresh thyme leaves, chopped 1/2 cup dry red wine 2 tablespoons chopped fresh parsley leaves Instructions: Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 59908,"Tst 1 chopped onion 2 tomatoes 4 grreen chillies Instructions: Peel off the skin. Boil it. Chilli mix Add all chillies & grind it. ","[Rioja, Tempranillo, Garnacha]" 59909,"Duck Pot Pie 2 1/2 pounds raw duck bones (about 2 carcasses) 1 onion, peeled and sliced 1 carrot, peeled and sliced 4 ribs celery, sliced 5 fresh parsley stems 5 sprigs fresh thyme 1/2 tablespoon whole black peppercorns 2 whole star anise 1/2 cinnamon stick 1/2 tablespoon whole allspice 1 gallon water 2 ounces unsalted butter 2 1/2 ounces all-purpose flour 2 legs duck confit, skin removed, meat shredded 2/3 cup peeled and diced carrots 2/3 cup diced onion 2/3 cup sliced celery 2/3 cup diced Yukon gold potatoes 2/3 cup fresh or frozen peas 5 ounces shiitake mushrooms, stems removed, caps cut in quarters 1 tablespoon chopped fresh thyme leaves 1/4 teaspoon Chinese five-spice powder (cinnamon, ginger, clove, coriander, nutmeg) 1 package refrigerated pie crusts (2) 1 egg white, whisked with 1 teaspoon water Instructions: Duck Stock: Preheat the oven to 450 degrees F. Lay the duck bones out on a sheet tray. Put the tray on the middle rack in the oven. Roast the bones until they are a deep golden brown, about 1 hour. Drain any fat from the tray and put the bones in a stockpot. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium-low and simmer uncovered for about 3 hours. Skim off any fat that accumulates at the top with a ladle while it is simmering. After 3 hours, strain the stock. You should yield about 2 quarts of stock, if you have ended up with much more continue to simmer it until reduced to 2 quarts. Set aside. Duck Gravy Filling: Melt the butter over medium heat in a large saucepot. Do not let the butter brown. Whisk in the flour and cook over medium heat, stirring frequently, until it turns very light brown, about 5 minutes. Slowly whisk in 6 cups of the hot duck stock. Make sure to add the stock very slowly, whisking the entire time to avoid getting any lumps. Once it comes to a boil, reduce the heat to low and add all the remaining ingredients, except for the five-spice powder. Simmer until the gravy thickly coats the back of a spoon and the vegetables are tender, about 30 minutes. Season the gravy, to taste, with salt, pepper, and the five-spice powder. Preheat the oven to 350 degrees F. Assemble the potpie. Roll out 2 refrigerated pie crusts to about 13 inches in diameter. Lay 1 crust in a 9-inch deep-dish pie plate, making sure to have at least 1/2-inch extra hanging over the sides of the dish. Fill with about 1/2 of the potpie filling, or until the filling is just under the level of the top of the dish. Gently, lay the other crust over the top. Trim the edges of the crust with scissors so that you have only about 1/2-inch extra. Tuck the crusts under all around and crimp closed using a fork. Brush the top of the pie with the egg white. Cut 3 small slits in the center of the pie. Put the pie on a sheet tray and bake in the preheated oven until the crust is golden brown and the center is piping hot, about 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59910,"Pumpkin Bread 2 cups all-purpose flour 2 teaspoons cinnamon 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 3/4 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 3 cups shredded fresh pumpkin 1 cup toasted pumpkin seeds Instructions: Preheat the oven to 325 degrees F. Sift the flour, cinnamon, baking soda, baking powder, and salt together. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour. Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59911,"Mama's Potato Salad 2 dozen small new potatoes, peeled and halved 4 hard-boiled eggs, chopped 1 to 2 celery stalks, finely diced 1 medium onion, diced 2 tablespoons chopped pimento 3 tablespoons sweet relish 4 to 5 tablespoons mayonnaise 1 tablespoon yellow mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon sugar Instructions: Boil the potatoes for about 20 minutes, or until tender, and allow them to cool. In a large bowl, combine the remaining ingredients. Mix and chill before serving. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 59912,"Green Bean Salad with Creme Fraiche Kosher salt 2 pounds green beans, trimmed 1/4 cup creme fraiche 1/4 cup heavy cream 2 tablespoons dijon mustard 2 tablespoons whole-grain mustard 1 tablespoon white wine vinegar 4 cups frisee (about 4 ounces) 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped fresh tarragon Freshly ground pepper Instructions: Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain and immediately transfer to the ice bath; let sit until cool, about 2 minutes. Drain and pat dry. Slice the green beans in half lengthwise. Make the dressing: Whisk the creme fraiche, heavy cream, dijon and whole-grain mustard, and 1/2 teaspoon salt in a large bowl. Add the green beans and toss to coat. Drizzle with the vinegar and add the frisee and herbs; season with salt and pepper and toss. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59913,"Smoky Baked Beans Nonstick cooking spray 2 cups white beans, soaked for 2 hours 3 tablespoons ketchup 2 tablespoons brown sugar 2 teaspoons smoked paprika 2 teaspoons vegetarian chicken soup base 1/2 teaspoon red pepper flakes 2 cloves garlic, chopped 1 bay leaf 1 carrot, chopped 1 celery stalk, chopped 1 onion, chopped One 14-ounce can diced tomatoes Instructions: Grease the slow cooker with nonstick spray. Place the beans, ketchup, brown sugar, smoke paprika, soup base, red pepper flakes, garlic, bay leaf, carrots, celery, onions and tomatoes into the slow cooker along with 1/2 cup water. Stir and cook on high for 3 to 4 hours. Add 3 tablespoons water halfway through cooking, if needed. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 59914,"Salsa Alioli (Garlic Mayonnaise) 3 large cloves garlic, germs removed 2 pinches sea salt 2 egg yolks 2 1/4 cups Spanish olive oil (not virgin) 1 1/2 tablespoons fresh lemon juice, plus more to taste 1 to 2 tablespoons hot water Instructions: Pound and crush the garlic with a pinch of salt to a paste in a mortar, or chop finely using the flat part of your knife to crush the garlic and salt into a smooth paste. This may take a few minutes but it is essential that the garlic is perfectly smooth and that no chunks remain before starting to make the aioli. Transfer to a bowl, add the egg yolks and whisk to blend. Still whisking, slowly pour in a quarter of the olive oil, a few drops at a time, until the sauce starts to acquire some body, and then pour in the rest of the olive oil in a slow, steady stream, until it becomes a creamy thick sauce. To finish, add in the lemon juice, plus an extra squeeze of lemon juice to taste, and the hot water. Stir well and serve. If not serving right away, store in the refrigerator and consume within 2 days.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 59915,"Herbal Iced Tea 4 Celestial Seasonings Lemon Zinger tea bags 4 Celestial Seasonings Red Zinger tea bags 4 cups pure apple juice Instructions: Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes. Discard the tea bags. Combine the tea with the apple juice and refrigerate until cold. Serve over ice.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 59916,"The Best Baked Salmon 2 tablespoons light brown sugar 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1/4 cup panko breadcrumbs 1/2 cup parsley leaves, chopped 2 tablespoons unsalted butter, melted 1 1/2 pounds skin-on salmon fillet, preferably center-cut 1 tablespoon Dijon Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl. Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59917,"Pan-Fried Smelts 2 pounds smelts, approximately 12 (6 to 8-inch long) gutted with fins removed 1/2 cup dried bread crumbs 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup fresh squeezed lemon juice Peanut oil Instructions: Rinse the smelts thoroughly and pat dry. Place the bread crumbs, salt and pepper into a large resealable bag and shake to combine. Place the lemon juice into a shallow dish. Dip the smelts into the juice and then place in the bag with the dry mixture and shake until the fish are well coated. You can coat 2 to 3 fish at a time, depending on their size. Place enough peanut oil into a 12-inch cast iron skillet just to cover the bottom of the pan. Place over medium-high heat until shimmering. Add the smelts to the pan, 4 to 5 at a time, being careful not to overcrowd the pan. Fry for 3 to 4 minutes per side until lightly browned and cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59918,"Sweet Couscous with Nuts and Dried Fruit 2 1/3 cups water 1/2 cup sugar 1/3 cup dried cranberries 1/3 cup dried apricots, chopped 1/3 cup dried cherries, chopped 2 1/2 cups (about 1 pound) couscous 1/2 cup coarsely chopped toasted slivered almonds 1/4 cup extra-virgin olive oil, if desired Instructions: In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes. Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes. Transfer the couscous to an airtight container and store in the refrigerator. Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture. ","[Riesling, Moscato, Vinho Verde, Sparkling Shiraz]" 59919,"Blackened Alligator 1 pound alligator loin meat 1 1/2 tablespoons blackening seasoning 1 tablespoon cooking oil Instructions: Pound alligator until slightly flattened. Season using the blackening seasoning. Cook in hot oil for approximately 4 to 5 minutes, turning constantly after the first minute. When cooked, drain excess oil. Serve sliced. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 59920,"Beef and Black Bean Tacodiles 1 tablespoon vegetable oil 8 ounces ground beef One 15-ounce can black beans, drained and rinsed 2 teaspoons chili powder 2/3 cup salsa Kosher salt 8 flat-bottomed taco shells 1/3 cup sliced black olives, plus 4 black olive slices, halved for \eyes
1/3 cup sour cream 2/3 cup finely shredded iceberg lettuce 1 plum tomato, diced 1 avocado, peeled, pitted, thinly sliced lengthwise and halved crosswise 1 green bell pepper, cut into strips for 16 \legs\ and 4 \tails
Instructions: Heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking up any clumps with a wooden spoon, until browned, 2 to 3 minutes. Lower the heat to medium and stir in the beans, chili powder, 1/4 cup of the salsa and salt to taste. Cook 2 minutes. Heat the taco shells according to the package directions. Fill the shells halfway with the beef-and-bean mixture. Top with some of the remaining salsa. Add the olives, sour cream, lettuce and tomato. Fan the avocado slices down the middle of 4 of the tacos, making sure the tips peek past the top. Lay 1 taco with no avocado flat on a plate for the head. Place 2 halved olive slices on top for eyes. Put an avocado-topped taco upright and perpendicular to the head for the body. Add 4 green pepper legs and 1 tail.
","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 59921,"Palomarfa 1 cup sugar 1/4 cup dried or fresh lavender 1 1/2 ounces reposado tequila
1 ounce fresh grapefruit juice
1/2 ounce fresh lime juice
Pinch salt
1 1/2 ounces light beer
Lavender sprig, for garnish
Instructions: For the lavender simple syrup: Add the sugar, 1 cup water and the lavender to a saucepan and bring to a simmer over medium heat. Simmer until the sugar is dissolved; remove from the heat. Let the mixture sit overnight and infuse, and then strain into a jar. Store in the refrigerator for up to 1 week and try not to drink it alone. For the cocktail: In a tall glass filled with ice, add the tequila, grapefruit juice, lime juice, 1/2 ounce lavender simple syrup and salt and stir. Top with the light beer, stir lightly and garnish with a sprig of lavender. ","[Riesling, Gewrztraminer, Pinot Gris, Gueuze]" 59922,"Queso Fundido con Hongos y cl Chipotle (Mozzarella Casserole with Mushrooms and Smoky Chipotle cl) 1 1/2 tablespoons olive oil, preferably extra-virgin 1 large red onion, sliced 6 to 8 ounces full-flavored mushrooms such as shiitakes, oysters or practically any wild variety, stemmed (discard woody stems or chop them finely) and sliced (you'll have about 2 generous cups) 2 to 3 canned chipotle chiles, removed from the canning sauce, seeded and thinly sliced Salt 12 corn tortillas, the fresher the better (store-bought are okay, though homemade will really shine here) 8 ounces mozzarella, preferably whole milk (but not \fresh\ mozzarella which will not melt) or Mexican quesillo cheese, shredded A generous 1/2 teaspoon chopped fresh thyme or 1 generous teaspoon chopped fresh epazote leaves A little fresh ground black pepper Instructions: Heat the oven to 350 degrees. In a large skillet (preferably non-stick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced cl, then taste and season with salt, usually about 1/4 teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate. Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes. When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 more minutes. Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by the warm tortillas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 59923,"Pancetta and Parm Popcorn 1 pound thickly sliced pancetta (1/4 inch), diced 3/4 cup popcorn kernels
Kosher salt
1 tablespoon packed light brown sugar
2 tablespoons unsalted butter, melted
1 cup shredded parmesan cheese Instructions: Place the pancetta in a cold, large, heavy-bottomed soup pot. Bring to medium heat and slowly cook the pancetta, stirring occasionally and making sure it does not burn, until very crispy. Remove the pancetta with a slotted spoon and set aside to drain on paper towels, reserving the fat in the pot. Add 3 test kernels to the pot and cover. Once they pop, add the rest of the kernels and partially cover to let out steam. Once the kernels start popping aggressively, shake the pot to keep things moving. Once the popping frequency slows down, take the pot off the heat. Blend 1 tablespoon salt and the brown sugar in a mini food processor to create a popcorn dust. Add the melted butter to the popcorn and stir, then add the pancetta, cheese and a couple pinches of the popcorn dust to taste. Shake vigorously to mix. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 59924,"Coconut Meringue and Warm Winter Fruits 1 cup egg whites (approximately 8 eggs separated, reserving the yolks for another use) 1 teaspoon lemon juice 1 1/2 cups superfine sugar 1/4 cup shredded coconut 3 tablespoons butter 2 pears, peeled, cored, 1/2 - inch dice 2 apples, peeled, cored, 1/2 -inch dice 1/2 cup dried, figs, sliced 1/2 cup dried apricots, sliced 1/4 cup raisins 1/4 cup maple syrup 1/4 cup orange liquor 1/2 cup sliced almonds Instructions: Preheat oven to 250 degrees. In the bowl of stand mixer, combine egg whites and lemon juice. Whip the whites to soft peaks, adding 1 cup of sugar while whipping. Continue to whip to stiff, but not dry, peaks while adding remaining sugar and coconut. Place mixture in a pastry bag with a star tip. On a parchment lined cookie sheet, pipe out 3-inch circles or ovals. Bake for 1 hour, turn off oven and leave meringues in oven to dry for 6 hours or overnight. Heat butter in skillet. Add pears and apples and saute just until fruit begins to caramelize. Add figs, apricots and raisins. Add syrup and liquor and cook for 2 minutes more. Add almonds. Cool slightly and serve in meringue shells. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 59925,"Ottoman Empire Yogurt Soup 6 tablespoons unsalted butter 1/4 cup all-purpose flour 1 quart chicken stock 1 cup barley 1 tablespoon kosher salt 3 cups plain yogurt 2 large egg yolks 1 small handful fresh mint leaves, chopped 1 teaspoon paprika (or traditional Kirmizi biber or Aleppo pepper if available) Instructions: Melt 4 tablespoons of the butter over medium heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Pour in the chicken stock and continue to stir well. Bring the mixture to a simmer, and then add the barley and the salt. Reduce the heat to medium-low flame, cover, and cook for about 25 to 30 minutes, or until the barley is tender. In a large mixing bowl, blend together the yogurt and egg yolks until smooth. After the barley has softened, lower the heat and gradually whisk the yogurt mixture into the barley and cook just until it is ready to boil. For the finishing touch, melt the remaining 2 tablespoons of butter in a saute pan. When the butter is foamy, mix in the mint and paprika. Let this turn golden and stir it into the soup. Serve the soup piping hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59926,"Roasted Zucchini with Preserved Lemon and Oregano (Greek) 2 large zucchini 1/2 cup olive oil 1 tablespoon fresh lemon juice 1 garlic clove, diced 1 tablespoon chopped shallots 1 teaspoon chopped fresh parsley leaves 1 teaspoon chopped fresh oregano leaves Kosher salt and freshly ground black pepper 1/2 cup kalamata olives 1/2 tablespoon chopped preserved lemon, store-bought or homemade Instructions: Preheat the oven to 375 degrees F. Put a roasting pan in the oven to preheat. Cut the zucchini in half lengthwise, then cut across into thirds. Put the zucchini into a bowl and add the olive oil, lemon juice, garlic, shallots, parsley and oregano, and season with salt and pepper, to taste. Toss to combine. Carefully remove the hot roasting pan from the oven and add the zucchini mixture. Put the pan to the oven and roast for 3 minutes. Remove it, and stir in the olives and preserved lemon. Return the pan to the oven and cook for about 3 to 4 minutes, don't let the zucchini get too soft. Transfer to a serving bowl and serve immediately. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 59927,"Milk and Cookies Cupcakes 1 1/2 cups brown sugar 1 1/4 cups pastry flour 1 teaspoon baking powder
1 teaspoon baking soda 1 teaspoon salt 1 1/4 cups buttermilk, at room temperature 1 cup canola oil 3 whole eggs, at room temperature 1/2 cup chocolate chips 1/2 cup chopped chocolate
1/2 cup heavy cream 3/4 cup mascarpone cheese
3/4 cup heavy cream 1/4 cup granulated sugar 1 tablespoon milk powder Mini Chocolate Chip Cookies, for garnish, recipe follows Chocolate straws, for garnish 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda
1 teaspoon salt 2 sticks unsalted butter, at room temperature 3/4 cup brown sugar 3/4 cup granulated sugar 2 whole eggs, at room temperature 1 cup chocolate chips Instructions: For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
In a bowl, add the brown sugar, pastry flour, baking powder, baking soda and salt. In a second bowl, add the buttermilk, oil and eggs. Combine the wet ingredients with the dry ingredients and mix with a whisk until fully combined. Scoop the batter into the cupcake liners. Sprinkle the chocolate chips on top of each cupcake before baking. Bake for 12 to 15 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done. Allow to cool completely or the frosting will melt.
For the ganache: In a small pot over low heat, mix the chocolate and cream until combined and smooth. For the mascarpone milk cream: Place the mascarpone, heavy cream, granulated sugar and milk powder in a mixing bowl. Using a whisk attachment at medium speed, whip until stiff peaks are reached. To assemble: Dip the cooled cupcakes in the chocolate ganache. Set aside and allow to set for 10 minutes. Place the mascarpone milk cream in a pastry bag with a plain tip. Pipe the frosting to desired design and garnish with a fresh Mini Chocolate Chip Cookie and chocolate straw. Refrigerate the cupcakes or store in a cooler temperature to prevent the frosting from melting. Preheat the oven to 345 degrees F. Line a baking sheet with parchment paper. Combine the all-purpose flour, baking powder, baking soda and salt in a bowl. Cream the butter and sugars using a mixer with a paddle attachment. Add the eggs to the mixture and mix until incorporated. Add the dry ingredients and mix at medium speed until the ingredients come together. Mix in the chocolate chips just until evenly distributed. Roll the cookie dough into tiny balls (slightly smaller than a dime) and line them on the prepared baking sheet. Bake for 7 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59928,"Perfect French Fries 4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons 2 quarts peanut oil Salt and freshly ground black pepper Instructions: Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 1 day. Heat the oil in a deep-fryer to 325 degrees F. Be sure not to fill the oil beyond the maximum fill line. Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Use the basket to carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours. When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 to 2 minutes. Transfer to a paper towel lined platter and sprinkle with salt and pepper, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59929,"Sweet and Purple Potato Hash 1 medium purple potato (about 8 ounces) 1 medium sweet potato (about 8 ounces) Kosher salt 4 strips bacon, sliced into lardons 1/2 small onion, finely diced 1 clove garlic , minced 1 sprig fresh rosemary, leaves removed and finely chopped 1 rib celery, finely diced 1/2 red bell pepper, finely diced Freshly ground black pepper 4 sprigs fresh flat-leaf parsley, leaves removed and chopped Instructions: Put the purple and sweet potatoes in a medium saucepan with cold water to cover, salt the water generously and bring to a boil. Reduce the heat and simmer until the potatoes are just fork tender, about 6 minutes; drain and cool. Once cool, dice the potatoes into 1/4-inch cubes. Heat a skillet over medium-low heat. Add the bacon and cook until crisp. Remove from the skillet and place onto a paper-towel-lined-plate. To the bacon fat, add the diced potatoes, toss to coat and brown on all sides. Add the onions and cook until tender, about 4 minutes. Add the garlic and rosemary and cook until fragrant, about 1 minute. Add the celery and red pepper and cook until tender, 3 to 5 minutes. Season with salt and pepper. To finish, stir in the chopped parsley and cooked bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 59930,"Quick Fix Tiramisu Parfaits 8 ounces regular or light cream cheese 2 tablespoons confectioners' sugar 1 teaspoon vanilla extract 2 cups whipped cream, divided 1 package ladyfingers 1/2 cup prepared espresso, strong coffee, or coffee-flavored liqueur 1 tablespoon unsweetened cocoa powder Semisweet chocolate, grated, for garnish Instructions: In a medium mixing bowl, beat together cream cheese, sugar and vanilla. Fold in 1 1/3 cups of whipped cream. Dunk ladyfingers in prepared coffee. Halve and place layer of ladyfingers in the bottom of 4 tall parfait glasses. Spoon half of cheese mixture over ladyfingers. Top with another layer of ladyfingers and remaining cheese mixture. Top with remaining ladyfingers. Spoon remaining whipped cream over top. Sift cocoa over whipped topping and garnish with grated semisweet chocolate. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 59931,"Mini Chocolate Chip-Currant Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 3/4 cup mini chocolate chips 1/2 cup dried currants Instructions: Line 2 baking sheets with parchment paper. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and currants. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59932,"Kolachky Cookies 2 sticks margarine, softened 6 ounces cream cheese, softened 2 cups flour 1 (12-ounce can) pureed fruit filling Powdered sugar, for garnish Instructions: In a large bowl blend margarine and cream cheese together, by hand with a metal spoon. Slowly add flour until it is all incorporated and a dough is formed. The dough will be soft and sticky. Cover the bowl with plastic wrap and put in refrigerator overnight, or for several hours (until hard to the touch). Flour the countertop. Take a handful of dough out of bowl returning the unused portion to the refrigerator (continue this process until all mixture is used). Roll handful of dough out into an approximately 1/4-inch thickness. Take a 2 by 3-inch diamond shaped cookie cutter, and cut as many diamonds as possible (size of kolachky should be two bites, so the cutter cannot be large). Take leftover dough and roll out again, cutting more diamonds. Repeat until all the dough is used. Place the diamond cut out onto the palm of hand. Put a 1/2 to 1 teaspoon of fruit filling (apricot or strawberry or raspberry or prune flavors) into the center of the diamond shape. Dip your finger in a little bit of water, put on one side of diamond. Fold lengthwise and seal the tops of the kolachky together to create a 3-dimensional diamond shape. Place on cookie sheets and bake in a preheated 350 degree oven for 10 to12 minutes. DO NOT USE Super heat cookie sheets or any of the new non-stick coated cookie sheets. They will bake too quickly and burn the bottoms of the kolachky before you realize it. YOU MUST USE ANY KIND OF CHEAP COOKIE SHEETS usually bought at a grocery store. Cover the cookie sheet with foil or parchment paper. Do not grease the foil. Look at your kolachky every few minutes, while baking, as ovens vary in heat distribution. The later batches may cook faster than the first ones. Check the BOTTOMS of the kolachkys. They are done when the BOTTOMS are soft golden brown. The tops may not look done, but they ARE! Remove from oven, wait 3 minutes, then remove to a cooling rack. When ready to serve, sprinkle with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 59933,"Peach and Tomato Salad with Sweet Southern Dressing, Pecans and Farmer's Cheese 1/2 cup canola oil 1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons whole-grain mustard
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper
1 pint small heirloom tomatoes, halved
4 peaches, sliced into wedges
4 assorted large heirloom tomatoes, sliced into wedges
1 red onion, halved and thinly sliced 1 bunch watercress, woody stems removed
8 ounces farmer's cheese, crumbled
1/2 cup pecans, toasted and chopped
Instructions: Put the oil, vinegar, honey, mustard, celery salt and salt and pepper to taste in a mason jar and shake well to combine. Put the small tomatoes, peaches, large tomatoes, red onions and watercress in a bowl and toss together. Drizzle the vinaigrette down the side of the bowl and gently fold together to combine. Add the cheese and pecans and toss again. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 59934,"Potato Gnocchi with Pesto 4 large waxy-style potatoes (about 2 1/2 pounds), peeled and cut into sixths 1-1/4 cups plus 2 tablespoons all-purpose flour 2 large egg yolks 1/2 teaspoon fine salt Generous pinch freshly ground nutmeg Freshly ground black pepper 1/2 cup heavy cream 1/2 Basil Pesto recipe (about 1/3 cup), recipe follows 2 cups loosely packed basil leaves, washed and dried thoroughly 2 tablespoons toasted pine nuts 2 tablespoons freshly grated Parmesan 1/4 teaspoon minced garlic 1/2 teaspoon kosher salt 1/4 cup plus 1 tablespoon extra-virgin olive oil Freshly ground black pepper Instructions: In a medium saucepan, place the potatoes and cover with cold salted water by 1 inch. Bring to a boil, lower the heat, and simmer, uncovered, until tender, about 10 minutes. Drain. Using a ricer, rice the potatoes onto a parchment-lined baking sheet in an even layer (don't pile the riced potatoes into mounds). Set aside to cool. Transfer the potatoes to a large bowl and, using a rubber spatula, gently mix in the flour, yolks, salt, nutmeg, and pepper until just combined and a soft dough is formed. Don't over mix the dough or the gnocchi will be unpleasantly dense. On a well-floured work surface, turn out the potato dough, and divide into 6 equal parts. With the palms of both hands gently roll each part into a \rope\ 3/4-inch in diameter. Using a sharp knife cut each \rope\ on an angle into 3/4-inch-long pieces. Shape the gnocchi: Hold a salad fork in one hand so it rests on the work surface at a 45-degree angle with the tines curving up. Place a piece of the dough at the top of the tines and hold it in place with your free thumb. In one gentle motion, quickly press and roll the dough along the tines. The gnocchi should have a small dent in one side and shallow grooves on the other, perfectly suited for holding a sauce. Repeat with the remaining pieces and transfer to a lightly floured baking sheet pan. Store in the refrigerator for at least 1 hour and up to 24 hours before cooking. When ready to serve, bring a large pot of salted water to a boil. In a medium skillet, over medium-high, heat the heavy cream until just hot. Remove from the heat and whisk in the pesto. Using a rubber spatula, scrape the pesto mixture into a large bowl. Set aside in a warm spot. Add half the gnocchi to the boiling water and cook for 1 1/2 minutes or until they rise to the top. (Take care not to overcook the gnocchi or they can disintegrate during cooking.) Using a slotted spoon or strainer, transfer the gnocchi to the bowl with the pesto and toss. Repeat with the remaining gnocchi. If the sauce seems too \tight, add some of the cooking water a tablespoon at time until a saucy consistency is reached. Season with pepper to taste. Divide among warm bowls and serve immediately. In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month. Yield: about 2/3 cup ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 59935,"Orecchiette con Ricotta e Pomodorini: Orecchiette Pasta with Ricotta and Cherry Tomatoes 1 pound orecchiette pasta 15 to 20 cherry tomatoes, quartered 3/4 cup fresh ricotta cheese Bunch fresh cilantro, finely chopped 4 tablespoons extra-virgin olive oil, plus extra for drizzling Salt Instructions: In a pot of boiling water, cook the pasta for about 8 minutes (remove before the 'al dente' stage). While pasta is cooking, heat the olive oil in a frying pan and cook the cherry tomatoes for about a minute. Add salt to taste. Drain the pasta, reserving some of the pasta water. Add the cooked pasta and ricotta cheese to the pan. Ladle in some pasta water - the excess pasta water will break down the ricotta cheese, creating a creamy sauce. Cook pasta in the pan with all the other ingredients for another minute. Top with cilantro, drizzle with extra virgin olive oil and serve immediately.
","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 59936,"Tequila Chicken 2 tablespoons canola or olive oil, plus 3 tablespoons 1/8 cup finely chopped red onion 1 1/2 tablespoons ground cumin 1/4 teaspoon chopped garlic 1/4 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 2 dashes cayenne pepper (less than 1/8 teaspoon) 1/4 teaspoon granulated garlic 2 tablespoons finely chopped fresh cilantro leaves 1 pound (2 large half breasts) boneless skinless chicken breast; sliced completely in half making 4 pieces 1 -ounce tequila 4 ounces shredded Colby Jack cheese Optional garnish (2 tablespoons each serving): 1 small red onion, diced (use remainder of onion for marinade) 1 green bell pepper, diced 1 red bell pepper, diced 1 whole green onion, chopped 1 curly \Mexican\ pepper or cubano, diced 1 sprig fresh cilantro leaves Salsa picante Sour cream, in a squeeze bottle 1 tablespoon sliced black olives 1 lemon and lime, cut in thin wedges Instructions: Preheat oven to 400 degrees F. In a bowl, place 2 tablespoons canola oil, all marinade ingredients, and chicken, and mix thoroughly. In a large saute pan, heat 3 tablespoons canola oil over medium-high to high heat. Place the coated chicken breasts in the hot pan and sear on one side until golden brown for about 1 minute. Turn and sear the other side for a few seconds more, and sizzle with the tequila. Transfer seared chicken breasts to a lightly greased sheet pan and bake in oven for about 10 minutes until fully cooked. Remove chicken from oven and top with the shredded cheese. Place back in the oven for just a minute to melt the cheese and remove. Serve and enjoy! Make it Supreme! Before serving, top with sour cream, salsa picante, and other vegetables for garnish. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 59937,"Royal Icing 5 tablespoons meringue powder or 2 room temperature egg whites can be substituted for the meringue powder and the water 6 tablespoons water 1/2 teaspoon cream of tartar A few drops of colorless flavoring (pure vanilla is good for an off-white color) 1 pound confectioners sugar Instructions: Place all of the ingredients in the bowl of an electric mixer. Beat slowly until all of the ingredients are blended. Then, beat at high speed until icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately, or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least twenty-four hours for royal icing decorations to dry at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 59938,"Grilled Lobster Tail with Jerk Sauce and Coconut Rice 1 tablespoon vegetable oil 2 cups basmati rice, rinsed and drained
1 1/4 cups coconut milk
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro 2 scallions, thinly sliced
3 tablespoons vegetable oil 4 cloves garlic, finely chopped
One 1-inch piece fresh ginger, peeled and finely chopped
1 Scotch bonnet pepper, halved
1 bunch scallions, chopped, some greens reserved for garnish
2 teaspoons ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1 fresh bay leaf Kosher salt 1/2 cup chicken stock
1/2 cup dark brown sugar
3 tablespoons soy sauce
2 tablespoons fresh thyme leaves
2 limes, juiced, zest of 1 1/4 cup chopped fresh cilantro Four 10- to 12-ounce lobster tails, split in half lengthwise 1 stick (8 tablespoons) unsalted butter, room temperature
Instructions: For the coconut rice: Add the oil to a medium saucepan with a tight-fitting lid and set over medium heat. Add the rice, stir to coat in the oil, and toast for 2 to 3 minutes. Add 1 1/2 cups water, the coconut milk and salt and stir to combine. Simmer, uncovered, until the liquid reduces to the level of the rice. Cover the pot and reduce the heat to low. After 15 minutes, stir the rice, re-cover and set the pot off the heat for 5 minutes. Fluff the rice with a fork and add the cilantro and scallions. For the jerk sauce: Heat the oil in a medium saucepan over medium-high heat. Add the garlic, ginger, Scotch bonnet and scallions and cook until aromatic, about 2 minutes. Add the allspice, cinnamon, nutmeg, bay leaf and some salt and toast it all for about 15 seconds. Stir in the chicken stock, brown sugar, soy sauce, thyme and lime zest. Bring to a simmer and cook for 5 to 7 minutes. Finish with the lime juice and half of the cilantro. Pour half of the jerk sauce into a small bowl for serving and set aside. Reserve the remaining sauce for brushing during grilling. For the lobster: Preheat a grill or grill pan to medium-high heat. Spoon the reserved jerk sauce over the flesh side of the lobster tails and place them on the grill flesh-side down. Grill until nicely charred, 5 minutes. Flip, then spoon more jerk sauce over the lobster meat, and grill 5 minutes more or until cooked through and the meat is starting to pull away from the shell. This is a great family-style plate. Line a platter with the coconut rice and arrange the grilled lobster tails on top. Smear each tail with some of the butter and pour over the remaining jerk sauce. Garnish with the remaining cilantro and scallion greens. ","[Chardonnay, Pinot Noir, Syrah, Zinfandel]" 59939,"Mediterranean Grain Stuffing 1 cup wild rice 4 cups low-sodium chicken broth Kosher salt
1 cup farro, rinsed
1 cup long-grain white rice 1 stick unsalted butter, plus more for the pan 1 red onion, chopped 3 stalks celery, chopped 3 carrots, chopped Freshly ground pepper
2 teaspoons dried thyme 1 preserved lemon, seeded and finely chopped 1 cup pitted kalamata olives, roughly chopped
1 28-ounce can diced tomatoes
Chopped fresh parsley or basil, for topping Instructions: Combine the wild rice, broth, 4 cups water and 2 teaspoons salt in a large pot. Bring to a boil, then reduce the heat to a simmer; cover and cook 20 minutes. Add the farro and cook, covered, 20 more minutes. Add the white rice and cook, covered, until all the grains are tender, another 10 to 20 minutes. Drain any excess liquid, then spread out the grains on a baking sheet and let cool to room temperature. Preheat the oven to 350? F and butter a 9-by-13-inch or other 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium-high heat. Add the red onion, celery and carrots; season with 1 teaspoon each salt and pepper. Cook, stirring, until the vegetables are tender, about 8 minutes. Add the thyme and cook for about 1 more minute.
Combine the cooled grains, vegetable mixture, preserved lemon, olives and tomatoes in a large bowl. Transfer to the baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake 25 minutes, then uncover and bake until the stuffing is heated through and the top is lightly browned around the edges, 20 to 30 more minutes. Top with parsley or basil before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 59940,"Amorphic Sugar Centerpiece with Flowers 5 cups or 1 kilo sugar 1 1/4 cup or 400 grams corn syrup 1 cup plus 2 tablespoons or 250 grams water Food color paste and assorted colors (chef used blue)
5 pounds of sugar 5 cups or 1 kilo sugar 1 1/4 cup or 400 grams corn syrup 1 cup plus 2 tablespoons or 250 grams water Food color paste and assorted colors (chef used green and red) Instructions: This is an easy centerpiece you can make with sugar. It is always best to have a bowl of cold water available in which you can immerse your hands should you get any sugar on you. This will stop the sugar from burning. As always, it is a good idea to take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. For the cooked sugar: Place the sugar, corn syrup and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a clean pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Open the 5 pound bag of sugar and pour most of it into a deep flat casserole dish. Pour the cooked sugar onto the granulated sugar. Leave some gaps. Sprinkle more granulated sugar on top of the cooked sugar. Use a wooden skewer to mix in some color paste. Do not try to make the color uniform. The end result will be more interesting if the color is not uniform. Sprinkle more sugar on top. It is a good idea to wear gloves to protect your fingers from the heat of the cooked sugar. Use your fingers to move the granulated sugar around the cooked sugar. As it cools, the cooked sugar will harden. Keep an eye on it so it does not become too hard. You want to be able to mold it into the shape you want while it is still pliable. This takes some time. I made a free form shape that had a 90 degree angle.
For the sugar flowers: Place the sugar, corn syrup and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Divide the cooked sugar between 2 heatproof large measuring cups. If you want to color the sugar with food colors, this is the time to do so. Add a few drops of red color to one container and green color to the other. Mix each with a wooden skewer.
Use an offset spatula dipped in the red sugar to spread some sugar onto a silpat baking mat. Make 3- inch long smudges that taper off at one end, these will be the petals. You will need 5 petals to make 1 flower, so if you want more than one flower you will need to make the appropriate number of petals. Repeat the process with the green sugar. This time, use the offset spatula to fan the edges of the petals to resemble the texture of leaves. Have a flexible silicone muffin mold (or a metal muffin tin lined with parchment paper) on the work surface. When the sugar petals have cooled but are still pliable, set the petals inside the cavity of the mold. Dip each petal end into a little of the cooked sugar so you can \glue\ the petals together. The depth of the mold cavity will help give the flower a three-dimensional look. Repeat this process with other flower petals to make more flowers.
When you have the centerpiece base formed into the shape you would like, allow it to cool completely. Use more cooked sugar (which can be reheated in the microwave if necessary) to \glue\ the sugar flowers onto the base. Add the leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59941,"Cedar Plank\u2013Grilled Brie with Berries 1/2 cup blackberries 1/3 cup diced strawberries 1 1/2 teaspoons red wine vinegar 1 1/2 teaspoons sugar 1 1/2 teaspoons chopped fresh thyme, plus leaves for garnish Kosher salt and freshly ground pepper 1 8-ounce wheel brie cheese 2 tablespoons roasted salted almonds, roughly chopped Crackers, for serving Instructions: Put a cedar grilling plank in a large baking dish or on a rimmed baking sheet and cover with water; let soak at least 1 hour. Preheat a grill to medium to medium high. Put the blackberries in a medium bowl and lightly crush with a fork. Add the strawberries, vinegar, sugar, thyme, a big pinch of salt and a few grinds of pepper. Stir, then let stand at least 5 minutes. Drain the cedar plank. Trim just the top rind off the brie. Place the brie on the plank and top with the berry mixture, reserving some of the juices for serving. Sprinkle with the almonds. Place the plank on the grill and cover. Cook until the brie is softened and warmed through, 9 to 11 minutes (keep an eye out during the last few minutes in case the brie starts to melt out of the rind). Gently press the side of the brie to see if it\u2019s ready; it should yield to pressure. Drizzle with the reserved berry juices and sprinkle with a few thyme leaves. Serve warm with crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59942,"Grits-a-Ya-Ya 4 cups chicken stock 2 cups grits, such as Dixie Lily 1 cup heavy cream 4 ounces unsalted butter One 14- to 16-ounce can creamed corn Shredded smoked Gouda cheese 8 strips applewood smoked bacon, diced 1 tablespoon minced garlic 1 tablespoon minced shallots 3 tablespoons unsalted butter White wine 1 pound peeled and deveined jumbo shrimp 2 cups chopped fresh spinach 1/4 cup diced scallions 1 portobello mushroom cap, sliced 2 cups heavy cream Salt and freshly ground black pepper
Salt and freshly ground black pepper Hot sauce Instructions: For the grits: Run the chicken stock into a thick-bottomed saucepan and turn on high till it boils. Mix in the grits and stir like crazy. Reduce to a simmer and cook for 40 minutes, stirring occasionally. Add a little cream if you need more liquid. Then, tumble in the butter, add the creamed corn, drizzle in the rest of the cream and stir until it's all in the family.
Shake in the shredded cheese and stir very well until it's nice and smooth.
For the shrimp: While your grits cook, bring a large saucepan to medium heat. Add the bacon and cook for about 3 minutes, then add the garlic and shallots and saute. Add the butter and a splash of white wine and cook until the butter is half melted, then add the shrimp. Cook until the downsides of the shrimp become white, then flip them and add the spinach, scallions and mushrooms and saute for 2 minutes.
Remove the shrimp. Pour in the heavy cream and let simmer, stirring, until reduced by one-third. Add salt, pepper and hot sauce to taste. Return the shrimp and stir to combine.
To serve, spoon the sauce and shrimp onto heaping mounds of the cheese grits. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 59943,"Black Bean Risotto 2 tablespoons olive oil, divided 3 cloves garlic, minced 1 teaspoon chopped jalapeno 1/2 cup chopped onions 2 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 1 bay leaf 1/2 cup cooked black beans 1/2 cup chopped plum tomatoes 1 cup Arborio rice 2 cups chicken stock, heated Salt Freshly ground black pepper 1 tablespoon butter, cubed 1 tablespoon grated cotija cheese 1/4 cup freshly chopped cilantro leaves, for garnish Scallion flowers, for garnish Maduros, for garnish Instructions: Add 1/2 the olive oil to a saute pan over medium heat. Add the garlic, jalapenos and onions and saute for about 3 to 4 minutes, do not brown. Add the chili powder, cumin, oregano, bay leaf, beans and tomatoes and cook for about 2 to 3 minutes until all ingredients are warm, then set aside. Add the other 1/2 of the olive oil to a sauce pot and saute the rice until warm, about 30 to 60 seconds. Transfer the rice to the inner cooking pan of the RIZO Micom Rice Cooker and Warmer and place inside the cooker. Pour the heated chicken stock over the rice and then place the sauteed ingredients on top of the rice. Close the lid and press the risotto button to start. When the rice is finished it will automatically switch to warm mode. Press the RESET button. Add the salt, pepper, butter and cheese, mix all and serve immediately. Garnish with cilantro, scallion flowers and maduros. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 59944,"Watermelon Pico de Gallo 2 jalapenos, seeded and finely diced Juice of 1 to 2 limes
1 bunch fresh cilantro, chopped
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1/2 red onion, diced
1/2 small seedless watermelon, diced
1/2 teaspoon salt Tortilla chips, for serving, optional Instructions: Throw the jalapenos, lime juice, cilantro, bell peppers, red onions and watermelon into a large bowl and toss together. Add the salt, taste with a chip and adjust as needed. Serve with chips or on top of grilled chicken or fish, or as a side salad! ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 59945,"Seared Scallops with Hot Garlic Oil and Chinese Sausage Sticky Rice Package Canola oil to cook 12 large scallops (U-8) Salt and black pepper to taste 1/4 cup cilantro leaves 16 cloves of garlic, thinly sliced 1/2 cup peanut oil (Lion and Globe brand) 3 cups sushi rice Water to cover rice 1/4 cup dried scallops 2 diced lapchang, (Chinese sausage) 1/2 cup sliced scallions 1/3 cup oyster sauce 1/4 cup chopped cilantro Salt and white pepper to taste 4 lotus or banana leaves Instructions: In a hot saute pan, add a little oil and caramelize the seasoned scallops. Use 3 scallops per package. Plate on top of opened package and garnish with cilantro leaves and flash with garlic oil. HOT GARLIC OIL: In a saucepan, heat oil. Add garlic and cook until garlic is light brown. Immediately spoon on top of scallops. STICKY RICE PACKAGE: Using the bowl of a rice cooker, wash rice until clear and fill water to mount Fuji (about 1 inch over the rice level). Add dried scallops and cook rice as normal about 1 hour. When rice is done, put into a large stainless steel bowl to cool. Pull out the scallops and shred them by hand. Add the scallops back to the cooled rice with the lapchang, scallions, oyster sauce and cilantro. Check for seasoning. Place a serving of rice on top of each leaf and fold into a square package. Place in steasmer, ensuring that the folded side of the package is underneath. Steam the packages hot. Using a sharp knife, slice the top of the package. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 59946,"Chorizo Bites with Arugula Pesto 2 big packed handfuls arugula leaves 1 clove garlic 1/2 cup grated Romano or Parmesan cheese 1/2 cup walnuts, coarsely chopped 1/2 cup olive oil Salt and freshly ground black pepper Water, as needed 1 (8-inch) link chorizo sausage, cut into 1 1/2-inch chunks Dash oil, for sauteing Dash sherry vinegar Instructions: To make the pesto: Add the arugula, garlic, cheese, and walnuts to the bowl of a food processor or blender, and puree. As the processer is running, drizzle in the olive oil. This will be used to garnish the Chorizo. Season the mixture with salt, and pepper, to taste. If the pesto is too thick, you can thin it out with water. To make the sausage: Cut the sausage link into large 1 1/2-inch chunks. Heat the oil in a saute pan, and saute the sausage until the edges start to brown, about 3 to 4 minutes. Toss the pieces while they fry so they cook all over. Add a dash of sherry vinegar to the pan to deglaze and release all the flavors. Transfer the sausage to a platter and serve with dollops of the arugula pesto. Add little cocktail sticks or toothpicks to each piece for easy eating. ","[Rioja, Tempranillo, Garnacha, Barbera]" 59947,"Sinless Sangria 1 liter sparkling white grape juice, chilled 1 cup cranberry juice 1 cup orange juice 1/4 cup fresh lime juice 2 cups assorted citrus fruit ( oranges, lemons, limes), thinly sliced 1/2 cup fresh strawberries, sliced Fresh mint sprigs, for garnish Instructions: In a large bowl or pitcher, stir together the grape juice, cranberry juice, orange juice and lime juice. Add all the fruit to the pitcher. Allow the mixture to chill in the refrigerator for at least an hour before serving. When ready to serve, fill your glasses with some fruit and liquid and garnish with fresh mint sprigs. ","[Ros, Sauvignon Blanc, Vermentino, Albari?o]" 59948,"Carrot-Top Pesto 1 cup carrot leaves (from about 1 bunch of carrots) 1/2 cup fresh parsley leaves 1/4 cup roasted cashews 1 clove garlic 1/2 cup extra-virgin olive oil 1/4 cup grated Parmesan Kosher salt Instructions: Pulse the carrot and parsley leaves, cashews and garlic in a food processor until coarsely ground. With the processor on, slowly drizzle in the oil, and process until blended well. Add the Parmesan and some salt, and pulse until combined. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 59949,"Made-Over Deep Dish Brownies 3 tablespoons unsalted butter 2 tablespoons canola or other neutral tasting oil 4 ounces semisweet chocolate, coarsely chopped 3/4 cup packed dark brown sugar 1/4 cup white sugar 2 teaspoons pure vanilla extract 1/2 teaspoon fine salt 2 large eggs, cold 1 tablespoon cold brewed coffee 1/4 cup cocoa powder 3/4 cup all-purpose flour 1/4 teaspoon baking soda Instructions: Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely. Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.) Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears. Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicon). Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 2-inch squares. Serve. Store extra brownies in a tightly sealed container at room temperature for up to 3 days. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]" 59950,"Huevos con Setas (Wild Mushroom Omelet) 1 tablespoon finely chopped parsley 1/4 bunch epazote 1 large tomato, seeded and diced 1/8 cup, plus 1 tablespoon olive oil 2 tablespoons butter 2 garlic cloves, finely chopped 1/4 bunch thyme 1/2 pound wild mushrooms: Morels, Shiitake, Oyster, wiped clean 3 extralarge eggs 1 tablespoon milk Salt and freshly ground black pepper Instructions: In a small bowl, combine the parsley, epazote, tomato and 1/8 cup olive oil to make a salsa. Set aside. Heat the remaining olive oil and butter in a non stick omelet pan. Add the garlic, mushrooms and thyme and saute over medium heat until soft. If they give off juice, turn up the heat until it boils away. Preheat the broiler. Beat the eggs, milk and salt and pepper together in a small bowl. When the mushrooms are done, pour the egg mixture into the pan. Stir until it starts to scramble; stop and push down the sides with a spatula so uncooked egg hits the pan's surface. When the eggs begin to set, remove the pan from stove and place under the broiler until eggs are no longer runny. (If your pan isn't entirely heatproof, cover the handle with aluminum foil.) Remove the pan from broiler and slide the omelet onto a plate, folding it in half as you go. Cut in two and top each half with a spoonful of the salsa. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 59951,"Grilled Orange Polenta topped with Crabmeat Salad and Herb Oil 4 cups water 2 oranges, zested and juiced 1 tablespoon salt, plus more for seasoning Fresh ground black pepper 2 cups instant polenta 1 pound lump crabmeat, picked through 4 figs, diced 1 lemon, zested and juiced 3 tablespoons mayonnaise 1/2 bunch chives, roughly chopped 1/2 bunch basil leaves 1 cup extra-virgin olive oil, plus more for greasing 1 cup mixed greens Instructions: In a heavy saucepan add water, zest, orange juice and salt. Bring to a boil and gradually whisk in the polenta. Cook polenta over moderately low heat (it should barely boil), stirring constantly, until very thick and it pulls from the sides of the pan about 3 minutes. Once cooked evenly pour polenta onto a lightly greased 1/4 sheet pan. Sprinkle with fresh black pepper, cover with plastic wrap and place in the refrigerator until firm about 15 minutes. In a mixing bowl add the crabmeat, diced figs, zest and juice of a lemon and mayonnaise. Gently mix trying to leave crabmeat in lumps. Season with salt and fresh black pepper, to taste. Cover bowl and place in refrigerator until ready to use. In a blender place the chives and basil and a little of the oil. Start to blitz the ingredients together adding more oil until the mixture is a smooth green herb oil. Transfer to a squeeze bottle or a bowl and set aside. Preheat grill to medium-high. Remove polenta from refrigerator. Take a large can (3-inches in diameter) and remove the top and bottom lid. Using the can cut 4 rounds of polenta. Brush olive oil on both sides and place on grill 3 minutes per side. Once grilled place a polenta round on the center of a plate and use the same can for molding the crabmeat salad. Place the can over the polenta and spoon in about 1 to 2 tablespoons of the crabmeat mixture, push the mixture down with the back of the spoon and lift the can away creating a crabmeat mold on top of the polenta. Top with a few mixed green leaves. Drizzle herb oil over top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 59952,"Strawberry Burnt Cream 2 cups chilled heavy cream 1 quart strawberries 1 cup dark brown sugar Instructions: Preheat broiler. Chill mixer beaters and bowl in freezer, allowing 5 to 10 minutes for this before you start. Start whipping cream at medium speed. Meanwhile, hull the strawberries, washing if only sandy. Spread in a flameproof baking dish, halving any that are large. When cream holds stiff peaks, spread over strawberries. With your fingers, crumble brown sugar over cream, spreading as evenly as possible. Broil very close to heat until sugar has melted and cream starts to brown, 3 to 4 minutes. Serve at once. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 59953,"Toastacho Casserole 1 cup beef stock 2 dried ancho chiles, stemmed and seeded 2 poblano chiles
16 corn tortillas, cut into 1-inch strips
All natural cooking spray, for spraying tortilla strips Salt
2 tablespoons vegetable or olive oil 1 pound Mexican chorizo, casings removed 1 pound ground beef
One 15-ounce can black beans, drained
1 tablespoon ground coriander
1 tablespoon ground cumin
2 cloves garlic, chopped
1 onion, chopped
2 1/2 cups shredded Cheddar or a blend of Monterey Jack, pepper Jack, Cheddar, Chihuahua, asadero or any easy melting cheeses of choice (about 12 ounces) 1 cup sour cream 1 ripe avocado, chopped
1 lime, juiced Pickled jalapeno slices, for garnish
Chopped romaine or iceberg lettuce, for garnish
Chopped tomatoes, for garnish
Chopped red onions, for garnish
Instructions: For the casserole: Preheat the oven to 375 degrees F. Bring the beef stock to a simmer in a pot; add the ancho chiles and just enough water to cover and cook to reconstitute them. When softened, transfer to a food processor and puree. Char the poblanos evenly over a flame or under the broiler. Cool in a covered bowl, and then peel, seed, chop and reserve. Arrange the tortilla strips on baking sheets, spray with cooking spray and season with salt. Bake to deeply golden brown, 10 to 15 minutes. Heat the oil, 2 turns of the pan, in a large, deep skillet over medium-high heat. Add the chorizo and brown, crumbling the meat. Add the beef and continue to brown and crumble the meat. Add in the beans, coriander, cumin, garlic, onions, poblanos and ancho puree and cook together a few minutes to combine the flavors. Layer half of the tortilla strips in a casserole dish and top with the chorizo and beef mixture. Cool and store for a make-ahead meal (store the remaining tortilla strips in a foil pouch until using), or bake to serve. To bake, top the room-temperature casserole with the remaining tortilla strips and the cheese and bake at 375 degrees F until bubbly and hot through, 40 to 45 minutes. For the avocado cream: Whiz up the sour cream, avocado and lime juice in a food processor. Top the casserole with the pickled jalapenos, lettuce, tomatoes and onions and dollop the avocado cream over top (or pass at table). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 59954,"Rack of Lamb with Herb Crust and Mint-Basil Pesto 1/2 cup fresh flat-leaf parsley leaves 2 tablespoons olive oil 2 tablespoons Dijon mustard, preferably coarse 1 tablespoon fresh rosemary leaves 6 cloves garlic Zest and juice of 1 lemon Kosher salt and freshly ground black pepper
Two 8-rib racks of lamb (about 2 pounds each), Frenched 1 cup fresh mint leaves 1 cup fresh basil leaves 1 cup fresh flat-leaf parsley leaves 2 tablespoons fresh lemon juice 1 tablespoon honey 2 cloves garlic Kosher salt and freshly ground black pepper
Instructions: Place a rack in the upper third of the oven and preheat the oven to 450 degrees F. For the lamb with herb crust: Place the parsley, olive oil, mustard, rosemary, garlic, lemon zest and juice and a generous amount of salt and pepper in the bowl of a food processor. Puree until the mixture becomes a paste. Spread the mixture all over the lamb (try to avoid the bones and get it all on the meat).
Place the lamb on a rimmed baking sheet bone-side up, and roast until an internal thermometer reaches 130 degrees F for medium rare, 15 to 20 minutes. Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes. For the mint-basil pesto: While the meat is roasting and resting, place the mint, basil, parsley, lemon juice, honey, garlic and some salt and pepper in a clean food processor bowl. Puree to a paste; scrape down the sides of the food processor once and process again. Transfer to a serving bowl with a small spoon to serve. Slice the racks of lamb into either single or double chops. Serve with the pesto passed on the side. ","[Chardonnay, Pinot Noir, Barolo, GSM Blend]

" 59955,"Spiced Cider 16 cups (1 gallon) apple cider 1/4 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
2 teaspoons whole cloves
1 orange
Cinnamon sticks, for garnish
2 cups bourbon, optional Instructions: In a large pot over medium heat, add the apple cider. Stir in the brown sugar, allspice and nutmeg until the sugar is dissolved and bring to a low boil. Stick the pointy ends of the cloves into the orange so that just the buds of the cloves are visible. The entire orange should be covered with the cloves. Add the orange to the cider and reduce the heat to simmer. Cover and continue cooking for 20 minutes. Serve in warm mugs with a cinnamon stick garnish. For adults, add bourbon to the cider. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 59956,"Citrusy Tofu Sandwiches With Jicama Sticks 1 14-ounce package extra-firm tofu 1 small onion, sliced 1/4 inch thick 3 cloves garlic, roughly chopped 1 1/2 tablespoons extra-virgin olive oil Juice of 2 oranges 1 medium jicama (about 3/4 pound) 1/4 teaspoon chili powder 4 small whole-wheat hoagie rolls, split 1/4 cup yellow mustard 1 1/4 cups shredded low-fat low-sodium Swiss cheese (5 ounces) 2/3 cup chopped roasted red peppers, drained and rinsed 1/2 kosher dill pickle, chopped (about 1/4 cup) Instructions: Lay the tofu on a cutting board and cut horizontally into 8 equal slices. Put in a shallow dish with the onion, garlic, olive oil and half of the orange juice and turn to coat; marinate 5 to 10 minutes. Meanwhile, peel the jicama using a sharp knife and cut into sticks. Toss in a bowl with the remaining orange juice and the chili powder. Heat a large nonstick skillet over medium-high heat. Turn the tofu to coat, add to the pan and cook until golden, 3 minutes per side. Transfer to a plate. Add the marinade to the pan and cook, stirring, 4 minutes. Spread the cut sides of the rolls with the mustard and sprinkle with the cheese. Sandwich with the peppers, pickle, onion mixture and tofu. Heat a large cast-iron skillet over medium heat. Working in batches, add the sandwiches and top with another heavy skillet to flatten; cook until golden brown and the cheese melts, 2 to 3 minutes per side. Serve with the jicama sticks. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59957,"Cranberry-Orange Compote 2 cups sugar 1 bottle sweet Riesling wine 2 pounds fresh cranberries, washed 4 allspice berries 2 cinnamon sticks 2 star anise 1 large or 2 small fresh bay leaf 1 orange, juiced and zested in strips 1/4 teaspoon fine sea salt Instructions: In a medium straight-sided saute pan, add sugar and wine. Bring to a simmer and cook until it creates a lazy bubble, 235 to 240 degrees F. Add cranberries and stir, bringing temperature to low. Continue to cook cranberries, stirring frequently, 2 to 3 minutes. Add allspice, cinnamon, star anise, bay leaf, entire orange, orange juice, zest and salt. Cook until cranberries begin to burst and thicken, about 10 minutes. Remove from heat and let steep for 10 minutes to cool slightly. Remove aromatics, orange and zest from cranberries and either puree in a high-speed blender for smooth cranberry compote, or leave as is for textured compote. Cool and reserve. ","[Riesling, Moscato, Vinho Verde, Grenache Blanc]" 59958,"Darling Clementine 2 cups orange sherbet 2 cups ice 1 cup vanilla vodka 2 shots orange liqueur 1/4 cup orange juice Clementine wedges, for garnish Instructions: Put all ingredients in blender. Blend 1 to 2 minutes or until smooth. Pour into glasses. Serve with straw. Garnish with clementine wedges ","[Vouvray, Moscato, Vinho Verde]" 59959,"Blackened Butter 1 tablespoon sweet paprika 2 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 teaspoon ground black pepper
3/4 teaspoon ground white pepper
1/2 teaspoon cayenne
1 stick (8 tablespoons) unsalted butter, softened
Instructions: Combine everything but the butter in a small bowl and mix until well blended. Add 1 1/2 teaspoons of the spice mixture to the softened butter and blend completely. (Reserve the remaining spice mixture for another use.) Lay a piece of plastic wrap on a work surface. Place the spiced butter on the lower third of the plastic in a 2- to 3-inch-wide oblong shape. Gently wrap the shorter end of the plastic up and over the butter, using it to help shape and roll the butter into a log. Twist the ends of the plastic closed, like a hard-candy wrapper. Chill until firm, at least 30 minutes, preferably 1 hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 59960,"Chocolate Cupcakes With Meringue Frosting Cooking spray 1/2 cup loosely packed pitted prunes 1 cup all-purpose flour 1/3 cup whole-wheat flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 cup packed light brown sugar 2 large eggs 1/2 cup low-fat plain Greek yogurt 1/2 cup vegetable oil 1 teaspoon vanilla extract 3 large egg whites 1/3 cup granulated sugar 1/8 teaspoon cream of tartar Pinch of salt 2 tablespoons unsweetened cocoa powder 1/4 teaspoon vanilla extract 1/4 teaspoon finely grated orange zest (optional) Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini muffin pans with paper liners; lightly spray the liners with cooking spray. Soak the prunes in a bowl with 3/4 cup hot water until softened, about 10 minutes. Pour into a blender and puree until smooth. Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl, whisk the prune puree, brown sugar, eggs, yogurt, vegetable oil and vanilla. Fold the wet ingredients into the dry ingredients until just combined (it's fine if there are a few lumps). Divide the batter among the muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 18 to 20 minutes for standard-size cupcakes, or 12 to 14 minutes for minis. Transfer to a rack and let cool in the pan, 10 minutes, then remove from the pan to cool completely. Make the frosting: Whisk the egg whites, granulated sugar, cream of tartar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the sugar dissolves, 1 to 2 minutes. Remove the bowl from the pan. Transfer the egg white mixture to a stand mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 3 to 5 minutes. Sift in the cocoa powder and add the vanilla and orange zest; beat to combine. Spread the frosting on the cupcakes. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 59961,"Panna Cotta 1 1/2 teaspoons unflavored gelatin 2 tablespoons cold water 3 cups heavy whipping cream 1/2 cup sugar, or more to taste Pinch of salt 1 1/2 teaspoons vanilla extract 1 cup (8-ounce container) sour cream 2 cups pitted fresh cherries, strawberries, or sliced peaches or pears Or, 1 1/2 to 2 tablespoons artisan-made balsamic vinegar Or, 2 to 3 tablespoons saba syrup or Vin Cotto Instructions: Sprinkle the gelatin over cold water and let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Rinse 8 (2/3-cup) ramekins, custard cups, or coffee cups with cold water. Fill each one 3/4 full with the cream. Chill 24 hours. To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers. Serve alone or with the fruit, or drizzle each portion with about 1/2 teaspoon artisan balsamic vinegar or saba. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 59962,"Venison Loin with Chocolate Infused Sauce 1 (1 1/2-pound) venison loin, or substitute lamb loin 4 cups red wine 4 bay leaves 4 sprigs thyme, plus more for garnish 4 cups venison stock (or beef stock) 1/4 cup semisweet dark chocolate chips Salt and freshly ground pepper 1/4 cup pecans, toasted and chopped 1 cup honey 3 ounces olive oil 1 pound chanterelles, cleaned and sliced 4 cloves garlic, sliced 1 1/2 pounds braising greens 4 tablespoons fresh lemon juice, plus more to taste Instructions: Place the venison loin in a non-reactive bowl or pan and add the red wine, bay leaves, and fresh thyme. Let marinate for 24 hours, refrigerated. Preheat oven to 350 degrees F. Remove the venison loin from the marinade and pat dry using paper towels. Reserve the marinade and pour it into a non-reactive saucepan. Bring to a boil and reduce over high heat until reduced by half. Add the venison stock and lower the heat to medium-low flame. Reduce again by half, then take off the heat and add the semisweet chocolate and whisk. Season with salt and pepper, to taste. Keep warm. Combine the pecans and honey in a small bowl. Season the venison with salt and pepper. In an oven-safe saute pan over medium-high heat, heat 1-ounce of olive oil. Sear the loin on 1 side until golden brown and turn, then place the pan in the oven for about 8 to 10 minutes. Cook until an instant-read meat thermometer inserted into the venison loin registers 130 degrees F for medium rare. Remove from pan and allow to rest. Meanwhile, in a saute pan over high heat, heat 1-ounce of olive oil. Add the chanterelles and season with salt and pepper. Saute for about 4 to 6 minutes or until tender, mixing gradually with a wooden spoon. Reserve. In another saute pan over medium-high heat, add the remaining 1-ounce of olive oil. Add garlic and saute until golden, about 30 seconds. Then, quickly add braising greens and the 4 tablespoons (or to taste) lemon juice. Saute the braising greens until tender, stirring frequently. Reserve. For plating: Roll the venison loin in the pecan mixture and then slice into 4 portions. On each dinner plate, add some chocolate sauce and then layer the braising greens, then the chanterelles, followed by the slices of venison loin. Drizzle some of the honey pecan mixture on top of the venison and garnish the plate with a sprig of thyme. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 59963,"Sip 'N Bite Rice Pudding 1 gallon whole milk 1 cup long-grain rice, such as Uncle Ben's 2 cups sugar 1 1/2 teaspoons vanilla extract 6 eggs Cinnamon, for sprinkling Instructions: Bring the milk to a rolling boil, and then add the rice. Reduce the heat to medium. When the rice is cooked, remove from the heat.
Mix the sugar, vanilla extract and eggs in a bowl. Add the egg mixture slowly to the milk, stirring constantly. Pour the pudding into individual serving cups. Sprinkle cinnamon on top. Consume immediately or put in the refrigerator and let cool for a few hours. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 59964,"Witches' Brooms 6 sticks string cheese 12 pretzel sticks 6 long or 12 short thin chives 1 to 2 tablespoons whole grain mustard Instructions: Cut each piece of string cheese in half so you have 2 shorter sticks. Working one at a time, make 4 cuts vertically in one end of the cheese sticks, stopping about 3/4 inch from the top. Roll the cheese so the cuts are not parallel to the cutting board, and make 2 or 3 more cuts to form the bristles of the broom. Press a pretzel stick into the uncut end of the cheese stick to make the handle. Tie a chive in the middle of top (uncut) end of the cheese stick; this holds the broom head together. Repeat for the remaining brooms. Spread the mustard haphazardly on the bottom of a black or white plate. Stand the brooms up on their bristles as if they are sweeping up the mustard. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59965,"New York Cheesecake 2 cups graham cracker crumbs 5 tablespoons sugar 1/4 teaspoon cinnamon 6 tablespoons melted butter 24 ounces cream cheese 1 cup sugar 1 tablespoon lemon zest (recommended: Meyer lemon) 1 teaspoon vanilla 5 eggs, separated 1/4 cup heavy cream 2 tablespoons sugar 12 ounces creme fraiche 2 tablespoons sugar Cherry Confit, recipe follows Serving suggestion: with a dessert wine (recommended: Alsatian Riesling). 1 pound fresh cherries, pitted 2 cups sugar 2 cups water 1 cinnamon stick 1/2 vanilla bean, split 2 sprigs thyme (tied with string) Instructions: Preheat oven to 350 degrees F
Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.
Filling:
In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.
Topping:
Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature.
Serve with Cherry Confit. In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla and thyme. Bring to the boil, turn down heat and simmer for 2 minutes. Add cherries and simmer for 1 hour. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and the cherries are soft. Pour into a clean container and refrigerate until ready to use.
Yield: 6 servings
Cooking time: 1 hour 20 minutes ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 59966,"Baked Meringue with Citrus, Gin and Pomegranate 4 egg whites, room temperature 1/4 teaspoon cream of tartar 1 cup granulated sugar, plus 1/4 cup granulated sugar 1 grapefruit, juiced 3 tangerines, zested, peeled and flesh pulled apart into segments 1/2 cup gin 3 juice oranges, peeled and flesh pulled apart into segments 1 pomegranate, halved, seeds removed and reserved Instructions: Preheat the oven to 275 F and a line a baking sheet with parchment paper. In a clean glass bowl, use an electric hand beater (or, alternatively, an electric mixer and the whisk attachment) to whip the egg whites to \soft peaks. (Take care to assure that all of the utensils and the bowl are very clean. Greasy residue on a bowl can greatly inhibit this process. The whites will start to gain volume but still seem somewhat yielding in texture.) Beat in the cream of tartar and then start to add the 1 cup of sugar in small increments. When all of the sugar has been incorporated, whip until \stiff peaks\ form. The texture of the whites should be firm and they should look glossy. Use a spatula to transfer the whipped whites to the sheet tray in the form of a circle, roughly the size of the width of the trifle bowl. Put the sheet tray in the center of the oven and bake the meringue until firm and a very pale, light brown color. At this point, you can turn off the oven and leave the meringue sit in the oven until you are ready to serve the dessert. In a medium glass bowl, combine the grapefruit juice, tangerine zest, 1/4 cup of sugar and gin. Whisk to blend, then stir in the orange and tangerine sections. Cover and refrigerate for 30 minutes and up to 2 hours. Remove the meringue from the oven and set aside. Put the citrus mixture into the bottom of the trifle bowl and stir in the pomegranate seeds. Cover with the meringue lid and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 59967,"Tandoori Chicken 5 cloves 2 dried guajillo chiles (if you can't find these, then use 2 chiles de arbol, and more paprika for color) 2 green cardamom, husks discarded, seeds retained 1 black cardamom, husk discarded, seeds retained 1 teaspoon coriander seeds 1/2 teaspoon fennel seeds 1/2 teaspoon fenugreek seeds 1 cup whole fat plain yogurt 1/4 cup peanut or canola oil 2 tablespoons malt vinegar or lime juice 1 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/4 teaspoon paprika 1/4 teaspoon ground turmeric Pinch cayenne pepper 8 cloves garlic, minced 2-inch thumb ginger, peeled and minced 1 packet boneless skinless chicken thighs (1 1/2 pounds usually) 1 teaspoon honey Salt and freshly ground black pepper Couple of extra limes, for garnish Instructions: To make the marinade, toast the cloves, whole chiles, both types of cardamom seeds, coriander seeds, fennel seeds and fenugreek seeds in a cast-iron skillet until fragrant, 3 minutes or so, shaking the pan. Then, pour the spices into a spice grinder and grind them until you get a fine powder.
In large bowl, whisk together the spice mixture you just made with the yogurt, oil, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined. It should smell amazing! Taste and adjust with more salt if it needs it.
Reserve 1/3 cup of the marinade and set aside; you're going to make a sauce out of this reserved marinade.
Prick the chicken thighs with a fork. Add the thighs to the rest of the marinade, and toss to coat. Marinate at least 1 hour in the fridge, and at most overnight.
When you're ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn't swimming in it. Cook the chicken thighs under the broiler until starting to blacken, about 5 minutes. Then turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 160 degrees F, another 10 minutes. Remove from the oven.
While the chicken is cooking, pour the reserved marinade into a small saucepan, along with 1/2 cup water and the honey. Bring to a gentle boil over medium-low heat, whisking all the time. Taste and season with salt and pepper. Remove from the heat and pour into a small bowl or gravy boat for serving.
Serve the chicken thighs on a platter with a fresh squeeze of lime and a drizzle of the sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 59968,"Pecan Pie with Spiced Rum 2 cups all-purpose flour, plus more for dusting 10 tablespoons cold salted butter, cut into small pieces 1 large egg yolk For the filling: 1 stick salted butter 1 cup packed dark brown sugar 4 large eggs 1 cup light corn syrup 1 tablespoon spiced rum 1 1/2 cups pecan halves Instructions: Make the crust: Put the flour in a large bowl and cut in the cold butter with your fingers until the mixture forms coarse crumbs. Whisk 1/3 cup ice water and the egg yolk in a liquid measuring cup. Make a well in the center of the flour mixture and pour in the yolk mixture. Gradually stir the flour into the well until a rough dough forms. Divide the dough in half and shape each half into a ball. Wrap separately in plastic wrap and refrigerate overnight. (You will need only 1 ball of dough for this pie; freeze the other ball up to 1 month.) Flatten 1 ball of dough on a lightly floured surface, then roll out into a 12-inch round, about 1/8 inch thick. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers; set aside. Preheat the oven to 375 degrees F. Make the filling: Beat the butter and brown sugar in a large bowl with a mixer on medium speed until creamy, about 5 minutes. Beat in the eggs, one at a time, until combined. Beat in the corn syrup and rum until combined. Stir the pecans into the filling with a rubber spatula, then pour into the prepared crust. Bake the pie until the crust is golden brown and the filling is bubbling, about 1 hour (cover with foil if the filling is getting too dark). Transfer to a rack and let cool completely. ","[Riesling, Moscato, Tawny Port, Sherry]" 59969,"Pumpkin Pie Ice Cream Cake Nonstick cooking spray, for greasing 1 cup heavy whipping cream
3 tablespoons brown sugar 1 tablespoon maple syrup
2 teaspoons vanilla
2 cups crushed gingersnap cookies
6 tablespoons butter, melted
1 quart pumpkin ice cream, softened
2 cups crumbled store-bought pumpkin bread
1/2 cup chopped store-bought candied pecans or other nuts, for garnish
Instructions: Spray a 9-inch pie plate with nonstick cooking spray. In a large, chilled metal bowl, beat the whipping cream with 2 tablespoons of the brown sugar and the maple syrup and vanilla until it holds medium-stiff peaks. Refrigerate until ready to use. Combine the gingersnaps, the remaining 1 tablespoon brown sugar and the melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set. Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least 1 hour. Garnish with candied pecans before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 59970,"Portuguese Pineapple Picando Burger 1/3 cup mayonnaise 2 tablespoons fresh orange juice Pinch orange zest 1 tablespoon minced garlic 1/2 pound ground Portuguese chourico or linguica 2 tablespoons olive oil 3 tablespoons Zinfandel 2 tablespoons tomato sauce from a jar 1 1/2 pounds ground sirloin Vegetable oil, for brushing grill rack 4 Portuguese sweet rolls 1 cup cilantro leaves 4 sliced rings fresh pineapple Instructions: To make the orange-garlic aioli: In a small bowl, combine mayonnaise, orange juice, zest and garlic; Refrigerate to chill until ready to use. Prepare an open grill for moderate direct heat cooking. In a small frying pan, saute the ground chourico or linguica in the olive oil, add wine and tomato sauce, remove from pan and let cool. When the chourico is cool, in a large bowl, combine chourico to the ground beef and form 4 patties to fit the rolls. When the fire is ready, brush the grill rack with oil. Grill the patties until done to preference, turning once, 8 to 10 minutes medium rare. During the last few minutes of cooking, place the rolls cut side down, on the outer edges of the grill until lightly toasted. Spread the orange aioli on the cut sides of the rolls. Top the bottom roll with a bed of cilantro leaves, then the burger. Top each burger with a sliced ring of fresh pineapple, then the roll top. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 59971,"Southern-Style Biscuits 2 cups self-rising flour, sifted, plus more for flouring work surface 1/4 cup cold coconut oil (refrigerate to solidify prior to measuring) 3/4 cup cold milk Melted butter, for brushing Instructions: Preheat the oven to 450 degrees F.
In a bowl and using your fingers, mix the flour and coconut oil together very well until the mixture feels crumbly. Add the milk and mix (but don't overmix). Knead the dough just a couple of times, then roll it out to a thickness of 1/2 inch on a floured surface. Cut into 3-inch rounds and put the rounds on a baking sheet.
Bake for about 3 minutes, then liberally brush the biscuits with melted butter. Bake until golden, about 12 more minutes. ","[Chardonnay, Viognier, Vermentino, Gavi]" 59972,"Warm Potato Salad 1 1/2 pounds fingerling potatoes Salt 4 eggs, hardboiled and halved 2 canned anchovy fillets, minced 1 1/2 tablespoons grainy Dijon mustard 1 clove garlic, minced 1/4 cup white wine vinegar 1/2 cup canola oil 1/4 cup water Pinch of coarse salt and freshly ground black pepper 1 cup baby green beans Instructions: Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender. Cook's Note: You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time. While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper. Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel. Peel the eggs and cut in half. Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing. Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls. This salad is also good served at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59973,"Seared Scallops with Lemon and Bacon 3 slices bacon (about 2 ounces), cut into 1/2-inch pieces 1 1/2 pounds sea scallops, muscle removed (see Cook's Note) Kosher salt and freshly ground black pepper 1/4 teaspoon finely grated lemon zest 1 tablespoon freshly squeezed lemon juice 1 1/2 teaspoons finely chopped flat-leaf parsley leaves Instructions: Heat a large skillet over medium heat and fry the bacon pieces until golden and crisp, about 5 minutes. Reserve the bacon fat in the skillet and transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Meanwhile, arrange the scallops so they lay flat and are evenly spaced on a plate. Pat them completely dry with a paper towel. Season the scallops with salt and pepper.
Cook the scallops, undisturbed, over high heat until they are golden brown on the bottom, about 3 minutes. Flip the scallops and cook for 1 minute more. Turn off the heat, add the lemon zest and juice, parsley and reserved bacon pieces and toss to combine. Divide the scallops among 4 plates or a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59974,"Bread Pudding with Raspberry Jam 1 loaf brioche or challah 2 cups half-and-half 2 cups heavy cream Pinch salt 1 vanilla bean, split lengthwise 6 eggs 1 cup granulated sugar 1/2 cup raspberry jam Chocolate chips, as needed (optional) Confectioners' sugar, for dusting Instructions: Cut the crusts off the loaf of bread and slice into 1/2-inch thick slices. Use a cookie cutter to cut out rounds of bread that will fit snugly into your ramekins. (You can make additional rounds by cutting 1/2-moons around the edges of a slice of bread, then assembling them into whole rounds later.) Place the bread rounds in a baking dish or a sheet pan with sides. Cut any scraps into small cubes and reserve for another dish. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Pour over the bread rounds and let them soak for 15 minutes, gently turning the bread over once. Fill each ramekin with 1 soaked bread round. Spoon a tablespoon of jam into each ramekin, add some chocolate chips, if desired, then top off with a second bread round. If there is any remaining custard, pour it over the ramekins to top them off until they are almost full. Let soak in the refrigerator another 30 minutes. Heat the oven to 350 degrees F. Arrange the ramekins in a hot water bath. Bake until just set and very light golden brown on top, about 25 to 30 minutes. Dust with confectioners' sugar and return to the oven for 10 more minutes to caramelize slightly. Serve warm or chilled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 59975,"Hot Corn cl Dip 5 ears fresh corn, shucked 1/2 stick (4 tablespoons) butter
2 cloves garlic, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans diced green chiles
1 1/2 cups grated pepper-jack cheese
8 ounces cream cheese, softened.
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin.
Tortilla chips or pita crisps, for serving Instructions: Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside. If serving immediately, preheat the oven to 350 degrees F. Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside. In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours. Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 59976,"Perfect French Fries 5 pounds russet potatoes Vegetable or peanut oil, for frying Sea salt Instructions: Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks. Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them. Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels. Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels. Sprinkle with sea salt and dive in! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59977,"Italian Couscous 2 tablespoons olive oil 1/4 cup brunoise carrot 1/4 cup brunoise celery 1/4 cup brunoise red pepper 2 cups chicken stock or vegetarian stock 1/2 cup Italian couscous Instructions: Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent. Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 59978,"Coconut Soup with Caramelized Plantains 1 pint coconut sorbet, melted 1 (14-ounce) can coconut milk 6 limes, juiced 3 tablespoons unsalted butter 1/4 cup light brown sugar 1 very ripe plantain, halved and quartered 2 tablespoons shredded sweetened coconut Instructions: