Pinch crushed red pepper flakes 4 garlic cloves, smashed 1 cup dry white wine 1 (28-ounce) can Italian plum tomatoes, pureed 1 large pinch saffron 1 lemon, zested 1 bay leaf 1 cup water 4 extra-large (U-10) shrimp head-on unpeeled 1 dozen littleneck clams 1 cup cooked or canned cannellini beans, drained 2 cups escarole leaves, washed and torn into pieces Instructions: Coat a large saucepan with extra-virgin olive oil and bring to a medium-high heat. Add the diced onion, season with salt, and cook for 3 to 4 minutes. Add the fennel and crushed red pepper and cook for another 3 to 4 minutes. Add the garlic and sweat for 1 to 2 more minutes. The veggies should look soft and wilted, be very aromatic, but not have any color. Add the white wine and cook until it has reduced by half. Stir in the tomatoes, saffron, lemon zest, bay leaf, and 1 cup of water. Taste for seasoning, and season with salt. It should not taste done but it should taste good. Bring to a boil, then reduce the heat and simmer for about 15 minutes. Taste again; it should taste really good now. Add some more salt, if needed, (it probably will). Turn off the heat and reserve. Coat a large skillet with olive oil and bring to a high heat. Season the shrimp generously with salt. When the oil is sizzling, add the shrimp and cook them on both sides until they turn pink, about 1 minute on each side. Remove the shrimp from the pan to a plate and reserve. Remove the oil from the pan and put over medium-high heat. Add the clams and the cooked tomato mixture. Cover and cook until the clams begin to open, about 5 minutes. If the tomato mixture starts to become too thick add some water. Taste to make sure it tastes good and season with some salt, if needed. Add the beans, escarole, and the cooked shrimp. Cover and cook for another 2 to 3 minutes. Remove the clams and shrimp from the pan to a bowl. Spoon the tomatoes and beans into 2 large bowls. Arrange the shrimp and clams on top. Garnish with the reserved fennel fronds and drizzle with extra-virgin olive oil. Call yourself a super star! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 61824,"English Breakfast One 14.5-ounce can white beans, drained 2 tablespoons ketchup 1 tablespoon maple syrup 1 tablespoon Worcestershire sauce 2 teaspoons whole-grain mustard 3 strips bacon, chopped Kosher salt Canola oil, as needed 4 large button mushrooms, halved 1 Roma tomato, sliced 2 black pudding sausage links 2 thick-cut slices brioche 4 large eggs Freshly ground black pepper 1/4 cup arugula leaves 2 tablespoons sliced fresh chives 2 tablespoons extra-virgin olive oil Instructions: For the beans: Add the beans, ketchup, maple syrup, Worcestershire, mustard, bacon and 2 teaspoons salt to a small pot, bring to a simmer over medium heat and cook for 10 minutes. Remove from the heat and keep warm. Heat an indoor grill pan over medium-high heat. Brush lightly with canola oil. Arrange the mushrooms and tomatoes on the pan and sprinkle with salt. Grill until they begin to brown, about 2 minutes. Flip and cook until just heated through. Remove from the heat and set aside. Add the sausage links to the pan. Cook, turning as needed, until crispy and browned on all sides and cooked through in the center, about 7 minutes. Set aside and keep warm. Grill the brioche until golden brown, about 2 minutes per side. Add enough canola oil to coat the bottom of a large nonstick skillet and heat over medium. Crack the eggs into the skillet and adjust the heat to low. Sprinkle the eggs with salt and pepper. Cover the skillet and cook until the whites are firm but the yolks are still runny, about 2 minutes. Arrange the grilled tomatoes and mushrooms over the cooked whites of the eggs. Slide the eggs off onto a large plate. Top with the arugula leaves, sprinkle with most of the chives and drizzle with the extra-virgin olive oil. Serve the black pudding and toast on a side dish and the beans in a small cast-enamel pot. Sprinkle the beans with the remaining chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 61825,"Ruston Peach Crumb Pie and Vanilla Ice Cream 1 1/2 cups water 3/4 cup (packed) light brown sugar, divided 2 tablespoons cornstarch 1/2 teaspoon salt 3 1/4 teaspoons cinnamon 3/4 teaspoon nutmeg Pinch of black pepper 2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups) 1/2 cup flour 1 cup ground pecan pieces 1/2 stick butter, cut into small pieces 1 unbaked 9-inch pie crust Vanilla Ice Cream, recipe follows 1 quart of heavy cream 2 cups sugar 8 egg yolks 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. In a saucepan, combine the water, 1/2 cup brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from the heat. Place the peaches in a mixing bowl and pour the syrup over the peaches. Toss well and cool for 10 minutes. In a mixing bowl, combine the 1/4 teaspoon cinnamon, remaining nutmeg, 1/4 cup brown sugar, flour, pecans, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture. Pour the peaches into the prepared pie shell. Sprinkle the topping over the top of the peaches. Bake for 1 hour, or until the crust is golden. Remove the pie from the oven and cool for 15 minutes before slicing. Serve each slice, warm, with a scoop of Vanilla Ice Cream. In a saucepan, combine the cream and sugar. Whisk until smooth. Place the pan over medium heat and bring to a gentle boil. In small mixing bowl, whisk the eggs, vanilla, and remaining 2 teaspoons of cinnamon together. Add 1 cup of the hot liquid to egg yolks. Whisk until smooth. Whisk the egg mixture back into the hot cream. Continue to cook for 4 minutes. Remove from the heat and cool completely. Strain the liquid. Pour the liquid into the electric ice cream container and process according to manufacturer's directions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 61826,"Mama's Red Tamales 4 large size pork shoulder roasts (about 24 pounds) 8 tablespoons garlic salt 4 pounds New Mexico dried chili pods Whole cumin seeds, crushed (about 4 tablespoons after crushing) Salt, to taste 3 to 4 bags dried cornhusks, cleaned and soaked in water 25 pounds prepared masa Instructions: Prepare pork roasts by boiling the meat with about 2 tablespoons of garlic salt per roast. Use as many pots as you need to accommodate the roast. Cook the meat until fork tender and comes apart with no resistance. This usually takes about 2 hours. Reserve pork broth. Pull meat apart into chunks and refrigerate until ready to use. While the meat is cooking, clean dried chilies by removing the tops and discarding the seeds. Place pods into a bath of water and soak for a few minutes. While pods are soaking, fill a large pot halfway with water. Place your clean chili pods in the water and push them down until the water covers all. Bring to a boil and then simmer 34 to 45 minutes. When done, remove from heat. Transfer small bunches of the tender chili pods to a blender and blend on high until the pods turn to a liquid mixture. (The seed and skins will make the mixture seem a little chunky but that will be removed in a food mill.) Pour the chili sauce into a food mill which should be attached to a bowl or saucepan. Run the sauce through the mill until no more liquid is left in the top of the mill. Discard the leftover seeds and skin. Repeat this process for the remaining chili sauce until all of it has been run through the food mill. Next, add the ground cumin to the chili sauce. This sauce uses quite a bit of salt; add small amounts at a time, to taste. Once chili sauce is properly seasoned, add pork to the chili sauce. Stir until thoroughly mixed. No need to heat, just put the mixture in the refrigerator until ready to use. Open packages of cornhusks and remove the silk from each husk. Place cornhusks into a sink filled with warm water. Let the husks soak for about 3 minutes. Remove the husks from the water and place on a cookie sheet and cover with damp towel to keep moist. Prepare masa according to the directions on the package, or buy pre-made masa, available at specialty ethnic food stores. Also try calling a Mexican restaurant, they may make it for you. To soften up the masa before you work with it, add approximately 2 cups of the reserved pork broth. Once softened, divide masa into deep bowls amongst the people helping. Press masa flat, down into the bowl, creating a flat surface. Take 1 cornhusk and lay it flat, add a large dollop of the masa onto the husk. Spread the masa out onto the leaf with the back of a spoon to create a thin paste like coverage, being sure to leave no holes. Place 2 tablespoons of the chili sauce/pork mixture onto the masa. (It?s best to keep a bowl of the sauce next to you at all times.) Fold the tamale bringing two sides together so that they slightly overlap, then fold the bottom up over the folded sides. Press down slightly on top of tamale while holding everything in place and the masa will act as a glue to seal the filling. Place tamales standing upright into a large double steamer. Steam for 2 hours. Remove tamales from steamer and let stand about 5 minutes. Pull off husk and eat. If desired, tamales may be frozen in plastic storage bags. To steam frozen tamales, just add 1 hour to the cooking time. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 61827,"Four-Way Slow Cooker Shredded Beef 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (2 to 2-1/2 pounds) 1 tablespoon vegetable oil (optional) 1 large onion, chopped 2 tablespoons minced garlic Salt and pepper Instructions:

1. For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides. 2) Place onion and garlic in 3-1/2 to 5 quart slow cooker; place roast on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender. 3) Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired.\n\nRecipe Variations:\n\nMexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, slice avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.\n\nBBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onion, as desired.\n\nAsian Shredded Beef: Combine prepared hoison or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.\n\nIndian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]" 61828,"Turkey or Chicken, Summer Squash and Tomato Stir-Fry 4 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh thyme Kosher salt and freshly ground black pepper Pinch of red pepper flakes 1 pound chicken or turkey breast, cut into 1-inch pieces 1 small onion, cut into 3/4-inch dice (about 1 cup) 1 red bell pepper, seeded and cut into 3/4-inch dice (about 1 cup) 2 cloves garlic, minced 2 small summer squash, seeds removed and cut into a 3/4-inch dice (about 1 1/2 cups) 8 to 10 small cherry tomatoes, mixed colors 1/3 cup loosely packed fresh basil leaves Rice, for serving Instructions: Combine 2 tablespoons olive oil, lemon juice, thyme, 1/4 teaspoon salt, pepper, and red pepper in a large bowl. Add the chicken or turkey and toss. Marinate 15 minutes. Drain the meat and pat very dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil to the pan. Add the chicken and stir-fry until opaque and firm, about 4 minutes. Use a slotted spoon to transfer to a large bowl. Add the onion and pepper to the pan and stir-fry, until softened, 1 to 2 minutes. Add to the chicken. Add the squash to the pan, and stir-fry until tender-crisp, about 2 minutes. Add to the chicken. Add the tomatoes and garlic to the pan and stir-fry until glazed and slightly charred, about 2 minutes longer. Return the chicken and vegetables to the pan. Season with salt and pepper. Heat until warmed through, about 2 minutes. Add the basil and toss to combine. Serve with rice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 61829,"Chocolate Peanut Butter Banana Cream Pie 65 vanilla wafers cookies, finely crushed 1 stick butter, melted, plus more for pan 3 ripe bananas, peeled, thinly sliced on a diagonal 2 tablespoons fresh orange juice 1/2 cup peanut brittle, ground into crumbs Chocolate Pudding, recipe follows Peanut Butter Cream, recipe follows 2 cups heavy cream 1 teaspoons almond extract 1/4 cup confectioners' sugar 1/2 cup peanut brittle, broken into bite-size pieces 3/4 cup sugar 1/2 cup cocoa powder 1/3 cup all-purpose flour 2 eggs 4 egg yolks 2 cups milk, divided 4 ounces cream cheese, at room temperature 1/2 cup confectioners' sugar 1 teaspoon vanilla extract 1/2 cup creamy peanut butter (do not use old-fashioned or freshly ground) 2/3 cup chilled heavy whipping cream Instructions: Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate. Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes. Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry. Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours. Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form. Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve. Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature. Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61830,"Cinnamon Rolls 1 loaf frozen white bread dough, thawed in refrigerator Flour, for dusting surface 1 cup packed brown sugar 1 tablespoon ground cinnamon 2/3 stick butter, softened 1 stick unsalted butter, softened 1 cup powdered sugar 1/3 cup cream cheese 1 teaspoon vanilla extract Instructions: Preheat oven to 400 degrees F. Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour. Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 61831,"Braised Lentils with Cipollini Onions 2 to 3 tablespoons extra-virgin olive oil 1 pound brown or green lentils, rinsed 3 cloves garlic 3 bay leaves (fresh or dried) 4 cups water Kosher salt and freshly cracked black pepper 1/4 cup duck fat 12 cipollini or pearl onions, stemmed and peeled 1/4 to 1/2 cup champagne vinegar, if desired Instructions: Coat a large high-sided saut pan over medium-high heat with the olive oil. Add the lentils, garlic cloves and bay leaves with 4 cups water or just enough to cover. Bring the water to a simmer and lower the heat. Simmer the lentils, uncovered, until they are tender, 25 to 30 minutes. (If you need to add water for the lentils to finish cooking, add a little at a time \u2014there will be more flavor in the lentils if you cook them and end up with very little liquid at the end of the process.) Once the lentils are cooked but still somewhat al dente, set them aside to cool. Remove and discard the garlic cloves and the bay leaves. Season with just a touch of salt and pepper to taste. Retaste, but hold off on reseasoning until serving. Add the duck fat to a large saut pan over medium heat. Add the onions, season with salt to taste and allow them to caramelize, about 5 minutes per side.
   When you are ready to serve, add the lentils to the sauted cipollini onions. Stir to coat the lentils with the duck fat. Taste and season with salt, if needed, and stir in the vinegar to taste. Transfer to a serving bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61832,"Rioja Steamed Mussels with Chorizo 1 pound fresh chorizo, casings removed, crumbled 1 very large Spanish onion, sliced Kosher salt and freshly cracked black pepper 2 pounds black mussels, cleaned and bearded 1 bottle Rioja or other dry red wine 1/2 cup coarsely chopped flat-leaf parsley Instructions: Put the chorizo in a large heavy pot with a lid over high heat. Cook until the fat is rendered and the meat has browned, about 10 minutes. Remove the meat with a slotted spoon to a plate and reserve. Add the onions to the pot with a pinch of salt and pepper and cook until softened, 6 to 8 minutes. Add the chorizo back to the pan and drop in the mussels. Pour in the wine, cover, and bring to a boil. Cook until mussels have opened, about 4 to 5 minutes. Remove the lid and discard any mussels that have not opened. Stir very well until the mussels are coated in the wine and onions. Transfer to a serving dish, garnish with the parsley and serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 61833,"Butternut Squash and Kale Risotto 2 tablespoons butter 1 tablespoon olive oil
   1/2 butternut squash, peeled, seeded and diced 1/2 teaspoon kosher salt
   1/4 teaspoon cl powder (more to taste)
   Freshly ground black pepper 1 bunch kale, leaves torn, stalks discarded
   5 to 7 cups vegetable or low-sodium chicken broth 2 tablespoons butter 1/2 onion, diced
   1 1/2 cups Arborio rice
   Salt and freshly ground black pepper 1/8 teaspoon turmeric
   1/2 cup Parmesan shavings, plus more for serving 1/4 cup heavy cream (less if desired)
   Finely minced fresh parsley, for serving
   Instructions: For the butternut squash and kale: Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, cl powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside. In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. Remove to a plate and set aside. For the risotto: Heat the broth in a saucepan over low heat. Keep warm. Add the butter to the same skillet over medium-low heat. Add the onions and cook until translucent, 2 to 3 minutes. Add the rice and stir, cooking for 1 minute. Reduce the heat to low. In 1-cup increments, begin adding the broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup to cup-and-a-half of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Add salt and pepper along the way. Taste the rice after about 5 cups of broth have been absorbed and see what the consistency is. Add another 1 to 2 cups of broth as needed to get the rice to the right consistency; it should be tender with just a little bit of \bite.
   When the rice is tender, add in the cooked squash and kale plus the turmeric and stir gently. Add the Parmesan shavings and cream and stir until it's just combined. Taste and add more salt and pepper as needed. Sprinkle the minced parsley over the top and serve immediately with extra Parmesan shavings! ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 61834,"Cajun Shrimp and Corn 1 1/4 pounds extra-large shrimp, peeled and deveined, tails intact Kosher salt 6 tablespoons unsalted butter, cut into pieces 3 cups frozen corn kernels 3 cloves garlic, minced 6 scallions, thinly sliced Freshly ground pepper 1 cup canned diced fire-roasted tomatoes with green chiles 1/4 cup Worcestershire sauce 1 lemon (1/2 juiced, 1/2 cut into wedges) 1 1/2 teaspoons hot sauce 1/2 teaspoon minced fresh rosemary 8 slices baguette, for serving Instructions: Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes. Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 61835,"Slow-Cooker Sunday Gravy 2 tablespoons extra-virgin olive oil 1 1/2 pounds hot Italian sausage links 2 tablespoons tomato paste 4 beef short ribs (about 2 pounds) 2 teaspoons dried Italian herb mix 6 cloves garlic, smashed 6 sun-dried tomatoes, preferably not oil-packed Two 28-ounce cans crushed tomatoes 1 large onion, chopped 1 bay leaf Kosher salt and freshly ground black pepper 1 pound rigatoni or ziti Freshly grated Parmesan or pecorino Instructions: Heat a large skillet or a 5 1/2- to 6-quart stovetop-safe slow cooker insert over medium-high heat. Add the oil and sausage and cook, turning occasionally, until brown all over, 7 to 8 minutes. Push the sausage to the side of the cooker. Add the tomato paste and cook, stirring, until brick red, about 1 minute. Add 1/2 cup water and bring to a boil, stirring to scrape up the browned bits. Add the short ribs, Italian herbs, garlic, sun-dried tomatoes, crushed tomatoes, onions, bay leaf, 1 tablespoon salt and some pepper to the insert and put it into the slow cooker. If you're using a skillet, transfer the tomato mixture to the slow cooker at this point. Cover the cooker, set it on low and cook until the beef is very tender, 6 to 8 hours. When ready to serve, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain. Transfer the sausage and beef to a cutting board, slice into serving portions and arrange on a serving platter. Toss the pasta with some of the sauce and transfer to a serving bowl. Serve the meat and pasta with the Parmesan and remaining sauce on the side. Freeze any leftover sauce for up to 1 month. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 61836,"Hash Brown Pizza 4 tablespoons canola oil 3 cups shredded potatoes 2 eggs
2 tablespoons flour
1 cup Pimento Cheese, recipe follows 8 ounces breakfast sausage, cooked and crumbled
4 eggs, fried sunny-side up
1/2 cup sliced scallions 3 cups shredded extra-sharp Cheddar 1/2 cup mayonnaise
1/2 teaspoon cayenne 1/4 teaspoon garlic powder
1/4 teaspoon onion powder
8 ounces cream cheese, at room temperature Two 4-ounce jars diced pimentos, drained
1 jalapeno, seeded and minced, optional Salt and freshly ground black pepper Instructions: Heat 2 tablespoons of the oil in a 10-inch heavy-bottomed pan or cast-iron skillet. Mix the potatoes with the eggs and flour. Place the potatoes in the pan and distribute evenly over the surface, pressing to form a loose patty. Without moving, cook until the underside is crisp, 4 to 5 minutes. Using a plate, flip and return the hash browns to the pan cooked-side up. Crisp for another 4 to 5 minutes, and then remove from the pan. Cut into quarters and top each quarter with 1/4 cup Pimento Cheese, 2 ounces breakfast sausage, 1 fried egg, and a scattering of scallions to serve. In a stand mixer fitted with the paddle attachment, add the cheese, mayonnaise, cayenne, garlic powder, onion powder, cream cheese, pimentos and jalapenos if using. Beat on medium speed until combined. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61837,"Char Siu Pork Belly Rice Bowl 2 pounds skinless pork belly 4 cups canola oil, or enough for frying 1/2 cup hoisin sauce 1/2 cup honey 3 tablespoons sriracha 3 tablespoons tamari 1/2 teaspoon Chinese five-spice powder 1 red onion 1 cup white vinegar 1/4 cup granulated sugar 1 tablespoon kosher salt 2 cups mayonnaise 1 tablespoon red miso 1 tablespoon habanero hot sauce or hot sauce of your choice 1 tablespoon sriracha 1 tablespoon white vinegar 1/2 tablespoon kosher salt 2 cups calrose rice 1 bunch fresh cilantro Instructions: For the sous vide pork belly: Preheat an immersion circulator to 70 degrees C or 158 degrees F. Put the pork belly into a vacuum bag and seal. Add to the water bath and cook for 12 full hours. Cool down in an ice bath and reserve for later use. For the char siu glaze: In a bowl, combine the hoisin sauce, honey, sriracha, tamari and five-spice. Whisk to combine and set aside. (This can be made ahead and stored in the refrigerator for up to two weeks.) For the pickled red onion: Cut each end of the onion off, then slice it in half from the top cut so you end up with 2 equal halves. Cut down the striations of the onion, about 1/8-inch, and reserve in a metal or glass bowl. Combine the vinegar, granulated sugar, salt and 1 cup water in a small pot and bring to a boil. Pour over the sliced onions and let them cool down to room temperature before storing. Leave them in the brine for storage. (These will stay good in the refrigerator indefinitely.) For the kitsune sauce: Combine the mayonnaise, red miso, hot sauce, sriracha, vinegar and salt. Whisk together and set aside. (This will stay good for up to one week in the refrigerator.) For the steamed rice: Bring 2 1/2 cups water to a boil in a medium pot. Add the calrose rice and cover with a lid or foil, then cook at a simmer until the rice is tender, about 20 minutes. Reserve until ready to serve. Preheat the canola oil in a skillet or a deep pan to 350 degrees F. Cut the pork belly into cubes about 1/2-inch across by 1/4-inch thick. Drop into the oil and fry until golden and crunchy, roughly 2 1/2 minutes. Reserve in a bowl, then glaze with the char siu glaze. Serve the char siu pork belly with a side of steamed rice drizzled with kitsune sauce, a pinch of pickled red onion and some cilantro as garnish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 61838,"Peanut Butter-Jam Macarons 1/4 cup unsalted roasted peanuts 1/4 cup almond flour or finely ground almonds 1 cup confectioners' sugar 2 large egg whites, at room temperature 3 tablespoons granulated sugar 1/2 teaspoon vanilla extract 1/4 cup raspberry, strawberry or grape jam Instructions: Line 2 baking sheets with parchment paper. Use a small cookie cutter or drinking glass to trace thirty 1 1/2 -inch circles in rows on the paper, about 1 1/2 inches apart. Flip the paper over (you'll still be able to see the marks through the paper). Finely grind the peanuts in a food processor. Add the almond flour and confectioners' sugar and pulse to make a fine powder. Sift twice through a fine sieve; discard any chunks. Beat the egg whites in a bowl with a mixer on high speed until foamy. Gradually add the granulated sugar and beat until soft peaks form. Add the vanilla and beat until stiff peaks form. Fold in half of the peanut mixture with a rubber spatula. Repeat with the remaining peanut mixture. Transfer the batter to a pastry bag with a 1/4 -inch round tip. Holding the bag perpendicular to the baking sheet, pipe mounds of batter into the traced circles on the parchment paper. Tap the baking sheets against the counter to help the batter settle. Let sit at room temperature until the tops are slightly crusty, about 15 minutes. Meanwhile, preheat the oven to 375 degrees F. Bake the macarons until slightly crisp, 13 to 15 minutes. Slide the parchment paper with the macarons onto a rack to cool. Carefully remove the macarons from the parchment paper. Spread 1 teaspoon jam on the flat side of a macaron; top with another macaron, flat side down. Repeat with the remaining macarons and jam. (These are best eaten within 1 day.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61839,"Caramel-Pecan French Toast 1 cup firmly packed light brown sugar 1/2 cup butter 2 tablespoons light corn syrup 12 slices honey white bread 3/4 cup raisins 1 cup chopped pecans, toasted and divided 6 large eggs 1/2 cup milk 2 teaspoons grated lemon rind 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1 1/2 cups whipping cream, divided 1/4 cup powdered sugar Maple syrup Fully cooked bacon slices (optional) Instructions: Preheat the oven to 350 degrees F. Combine first 3 ingredients in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves. Pour brown sugar mixture into an ungreased 13 by 9-inch baking dish. Arrange 6 bread slices in brown sugar mixture, cutting slices as necessary to fit in dish. Sprinkle raisins and 3/4 cup pecans evenly over bread. Top with remaining bread slices. Whisk together eggs, next 4 ingredients, and 1 cup cream. Pour egg mixture over bread slices in baking dish. Bake, uncovered, for 40 minutes or until a wooden pick inserted in center comes out clean. Beat remaining 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Divide French toast evenly among individual serving plates. Top each serving with whipped cream; drizzle with maple syrup, and sprinkle with remaining 1/4 cup pecans. Serve with bacon, if desired. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 61840,"Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles 2 medium carrots, peeled, ends trimmed and sliced 2-inch piece ginger, peeled and roughly chopped 2 shallots, peeled and sliced 3 tablespoons soy sauce 1/4 cup rice wine vinegar 1/4 cup water 1 tablespoon superfine sugar 3 tablespoons vegetable oil 1 teaspoon salt 1 large head Iceberg lettuce, quartered and cored Freshly chopped cilantro leaves, for garnish 1 large red Thai cl, seeded, deveined and thinly sliced, for garnish Instructions: Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a blender and puree until dressing becomes a slightly thick sauce. Season with the salt. Break the Iceberg wedges a bit to open them up and pour the dressing over top. Finish with cilantro and cl. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 61841,"Tofu-Stuffed Acorn Squash 2 small acorn squash, halved, stemmed and seeded 1/4 cup chopped fresh dill Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 small red onion, cut into 1/2-inch pieces 3 cloves garlic, minced 1 14-ounce package firm tofu, drained and coarsely crumbled 1 pint cherry tomatoes, halved 1 5-ounce package baby spinach (about 8 cups) 2 tablespoons shredded parmesan cheese 1 tablespoon fresh lemon juice 2 whole-wheat pitas, toasted and torn into 1-inch pieces Instructions: Put the squash in a large microwave-safe bowl. Add 1 tablespoon dill, a splash of water, and salt and pepper to taste. Cover with plastic wrap, pierce the plastic and microwave until tender, 15 minutes. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring, until soft, 3 minutes. Stir in the tofu and 1/4 teaspoon salt; cook, undisturbed, 2 minutes, then cook, stirring, until browned, 3 more minutes. Push the tofu and onion to one side of the pan; add half of the tomatoes to the other side and season with salt. Cook, stirring the tomatoes, 3 minutes, then stir into the tofu and onion mixture. Add half of the spinach and a splash of water and stir until the spinach wilts. Stir in 1 tablespoon parmesan and 1 teaspoon lemon juice. Toss the pitas, the remaining spinach, tomatoes, 3 tablespoons dill, 1 tablespoon parmesan, 2 tablespoons olive oil, 2 teaspoons lemon juice, and salt to taste in a bowl. Spoon the tofu mixture into the squash. Serve with the salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 61842,"Pan Seared Prime Rib with a Red Wine Reduction, Grilled Seasonal Vegetables and Garlic Mashed Potatoes 3 servings prime rib 4 tablespoons butter 4 tablespoons vegetable oil Salt and pepper Red wine reduction sauce, recipe follows Grilled vegetables, recipe follows Garlic mashed potatoes, recipe follows 2 cups beef stock 1 cup red wine 1 pint mushrooms, sliced thinly Salt and pepper 2 squash, thinly sliced 2 carrots, peeled and thinly sliced Olive oil Salt and pepper 2 baking potatoes Milk, use judgment to create desired creaminess Butter, use judgment to create desired creaminess Garlic salt Instructions: Salt and pepper each prime rib section thoroughly. Heat butter and oil in a large saute pan over medium-high heat. Brown the seasoned meat until the skin is browned and lightly crisp. Reduce heat to low and allow the meat to saute for approximately 20 minutes, turning every few minutes, until cooked to desired temperature. Pour 2 cups of beef stock and 1 cup of red wine into a medium sized saucepan. Simmer the liquids over medium heat for approximately 20 to 30 minutes, or until the mixture is slightly reduced. Add sliced mushrooms and salt and pepper, to the sauce, and reduce the mixture for an additional 5 minutes. Heat a grill pan over medium heat. Coat the bottom of the pan with olive oil. Add the sliced squash and carrots to the pan and grill until they become slightly tender. Remove the vegetables from the heat and seasson with salt and pepper immediately. In a large pot, bring enough water to cover 2 potatoes to a rolling boil. Boil the potatoes in the water until they are soft. Drain the water from the pot and mash the potatoes. Add milk, butter and garlic salt to the pot. Mash all of the ingredients together until you reach the desired creaminess. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 61843,"Pickled Beet Relish 2 cups sugar 1 cup red wine vinegar 2 pounds beets, peeled and cut into small dice 2 tablespoons fresh grated horseradish 2 red onions, thinly sliced 1 1/2 teaspoons celery seeds 2 tablespoons kosher salt 1 teaspoon black peppercorns 1 tablespoon chopped parsley 1 tablespoon olive oil Instructions: Bring sugar and vinegar to a boil, add all ingredients (except parsley and olive oil) and cook until beets are tender. Strain, then toss with parsley and olive oil.; ","[Chardonnay, Riesling, Gewrztraminer]" 61844,"Chicken Biscuit Pot Pie 1 pound bulk-style chicken sausage 3 tablespoons unsalted butter 3 ounces all-purpose flour 2 cups whole milk 1 1/2 cups low-sodium chicken broth 1 1/4 pounds shredded, cooked chicken, about 5 cups 1 1/2 teaspoons kosher salt 1 1/2 teaspoon freshly chopped sage 1/2 teaspoon freshly ground black pepper 12 ounces all-purpose flour, plus extra for rolling 2 teaspoons aluminum-free baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon freshly chopped thyme 1 teaspoon freshly chopped sage 1/4 teaspoon cayenne pepper 4 ounces extra-sharp white Cheddar 4 ounces unsalted butter, frozen 7 ounces low-fat buttermilk Instructions: Preheat the oven to 400 degrees F. For the filling: Set a 10-inch cast-iron skillet over medium heat. Crumble the chicken sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes. Add the butter and melt, stirring to coat the sausage. Sprinkle the flour onto the sausage and cook for 2 minutes, stirring frequently. Pour in the milk and chicken broth and scrape any browned bits off the bottom of the pan. Bring to a simmer and cook until sauce thickens, about 2 minutes. Add the shredded chicken, salt, sage, and pepper. Stir to combine and set aside while preparing the biscuits. For the biscuits: Combine the flour, baking powder, baking soda, salt, thyme, sage, and cayenne pepper in a medium mixing bowl and set aside. Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater. Immediately add the cheese and butter to the flour mixture. Stir to combine. Pour in the buttermilk and stir just to combine. Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth. Press the dough into a 1/2-inch thick round. Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down through the dough to the work surface. Make your cuts as close together as possible to limit waste. Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total. To build the pie: Set the biscuits on top of the filling, placing 8 around the edge of the pan and 1 in the middle. Bake until the biscuits are tall and golden brown, 15 to 20 minutes. Cool on a cooling rack for 10 minutes before serving. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 61845,"Greek Souvlaki Cheat Sheet 1/4 cup olive oil 2 tablespoons red wine vinegar
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper 4 boneless, skinless chicken breasts, cubed
1 pint cherry tomatoes, halved
1 red onion, thinly sliced
4 pitas, cut in half
Tzatziki Dip, recipe follows, for serving 1/2 cup plain Greek-style yogurt 2 tablespoons chopped peeled and seeded cucumber
1 teaspoon red wine vinegar
1 teaspoon minced fresh mint
Pinch kosher salt
1 small clove garlic, minced
Instructions: Put a baking sheet in the oven and preheat the oven to 400 degrees F. In a large bowl, whisk the oil, vinegar, onion powder, oregano and garlic powder; season with salt and pepper. Add the chicken, tomatoes and onion and toss to coat. Carefully remove the baking sheet from the oven and evenly spread the chicken mixture on it. Bake for 10 minutes, then add the pita around the edge of the baking sheet and bake until the chicken is cooked through, another 5 minutes. (If desired, you can also broil the mixture for a couple of minutes more for more color.)
Serve with the Tzatziki Dip.
Combine the yogurt, cucumber, vinegar, mint, salt and garlic in a small bowl. Refrigerate until serving. ","[Syrah, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61846,"Blueberries with Orange Zest Shortcake 1 pound frozen blueberries 1/3 cup sugar 1/4 cup freshly squeezed orange juice 1 teaspoon orange zest 2 1/3 cups complete box biscuit mix 1/2 cup freshly squeezed orange juice 3 tablespoons sugar 3 tablespoons butter, melted 8 ounces non-dairy whipped topping, thawed 1/4 teaspoon orange extract Instructions: Preheat oven to 425 degrees F. For berries: In a small bowl, combine berries, sugar, orange juice and orange zest. Chill in refrigerator for about 15 minutes. For shortcake: In a bowl, combine box biscuit mix, orange juice, sugar and butter until soft dough forms (the orange juice will substitute for water in the boxed biscuit mix directions). Using standard-size ice cream scoop, scoop dough onto ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown. For topping: Stir orange extract into thawed non-dairy whipped topping. Do not overmix. Split shortcakes and top with berries and topping mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61847,"Texas Old West Burger 2 1/2-inch-thick slices French Bread (about 2 oz. total) 1/2 teaspoon vegetable oil 3/4 cup sliced sweet onion 1/4 teaspoon bottled minced garlic 1 Grillers? Original 1/8 teaspoon pepper 2 tablespoons chopped tomato 1 tablespoon fat-free ranch salad dressing Instructions:

1. In large nonstick skillet coated with cooking spray, cook bread over medium-high heat for 2 to 3 minutes or until lightly toasted, turning once. Remove from skillet. Set aside.
2. Add oil to same skillet. Brush oil over skillet bottom. Add onion. Cook, covered, over medium-low heat for 15 to 18 minutes or until onion is very tender, stirring occasionally. Stir in garlic. Cook over medium heat, covered, for 4 to 6 minutes or until onion begins to brown, stirring occasionally. Remove from heat.
3. Meanwhile, cook veggie burger according to package directions.
4. Top one slice of toast with burger. Sprinkle with pepper. Add onion mixture, tomato, salad dressing and remaining toast. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 61848,"Crisp Silken Tofu Crusted in Lemongrass and cl: Dau Hu Xa Ot 16 ounces silken or firm tofu 1 lemongrass stem, white part only, finely chopped 1 bird's eye cl, finely chopped* (See Cook's Note) 1 tablespoon minced garlic 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon freshly ground black pepper 1 tablespoon vegetable oil 3 fresh coriander (cilantro) sprigs Jasmine rice, to serve Instructions: Drain the block of tofu and slice into 2-inch by 4-inch pieces, then leave on the chopping board or transfer to a tray.
   In a bowl, add the lemongrass, cl, garlic, salt, sugar, and pepper. Mix all the ingredients together. With a sharp knife, cut an \x\ 1/3 deep on the top of each square, then gently stuff the tofu squares with the mixture.
   Heat a large frying pan over the medium-high heat. Add the oil and pan-fry each side of the tofu for 3 minutes, or until browned and crisp.
   Garnish the fried tofu with coriander (cilantro) sprigs and serve with jasmine rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 61849,"Tropical Fruit Cruise 1 cup mango puree 1 leaf gelatin or 1 teaspoon granulated gelatin 1 cup heavy cream 2 tablespoons sugar 1/2 teaspoon vanilla extract Toasted coconut Rounds of vanilla cake, cut into same size as molds 12 (2 by 3-inch) molds Chocolate Cruise ship, recipe follows Kiwi sorbet, recipe follows 8 ounces semisweet or bittersweet chocolate 2 1/2 ounces corn syrup 1 teaspoon water 2 cups simple syrup (1 cup sugar, 1/2 cup water) 2 cups kiwi puree Lemon juice, to taste Instructions: Place puree in bowl and warm over a water bath. Bloom gelatin in cold water. When gelatin is soft, remove from water and add to puree. Stir until gelatin is melted. Whip cream with sugar and vanilla extract to soft peaks. Fold in 1/3 of cream into puree mixture, then fold in remaining cream. Scoop into molds, place cake rounds on top and freeze. Remove from molds, cake side down, and coat with toasted coconut. They will look like little sandy islands. Assembly for Tropical Fruit Cruise: Place chocolate molded cruise ship on a plate. Fill with kiwi sorbet. You can add chocolate smoke stacks on to the top of the sorbet. Place Mango Mousse Island on the plate near the ship. You can add additional decoration such as chocolate palm trees and pink chocolate flamingos, if desired. Cut out templates of bottom and sides of ship Melt and cool chocolate in a bowl. Add corn syrup and water and stir until combined. Wrap in plastic and let set. Roll the chocolate out flat. Place templates on top of chocolate and cut out 2 side pieces and 1 bottom piece for the ship. \Glue\ together with melted chocolate. You can also cut out strips and roll to make 2 smoke stacks. To make simple syrup, bring sugar and water to a boil and let cool. Mix together puree and syrup and adjust tartness with lemon juice. Process in an ice cream machine. ","[Sauvignon Blanc, Moscato, Riesling, Pinot Grigio]

" 61850,"Pears Belle Helene 4 to 6 firm Bartlett pears or other dessert variety 1 lemon, juiced 1/2 cup superfine sugar or vanilla sugar 1 vanilla bean or 1 teaspoon pure vanilla extract, if not using vanilla sugar 8 ounces bittersweet chocolate 1/2 cup strong black coffee or 1 teaspoon instant coffee in 1/2 cup boiling water 1/2 cup superfine sugar 1/2 cup heavy cream 1 quart best-quality vanilla ice cream Chopped pistachios, optional Instructions: Peel, halve, and core the pears and sprinkle over them the lemon juice to stop them from discoloring. In a wide shallow pan (in which the pears will fit in 1 layer - otherwise cook them in batches) put 1 1/4 cups water, the sugar, and the vanilla bean, if using. Bring to a boil, stirring every now and again to make sure the sugar dissolves, then lower the heat slightly and simmer for 5 minutes. Add the vanilla extract, if using. Put the pears into the liquid, cut side down, and raise the heat again so that the syrup boils up and the pears are covered by it. You may need to spoon the syrup over. After half a minute or so, lower the heat, then cover the pan and simmer for 10 minutes; turn the pears, cover the pan again, and simmer for another 10 minutes. Continue poaching until the pears are cooked and translucent; they should feel tender (but not soggy) when pierced. They may need more or less cooking time - it depends on the pears. Take off the heat, keep covered, and leave to cool. Now the chocolate sauce: place the chocolate, broken up into small pieces, in a thick-bottomed pan with the coffee and sugar and melt over a low heat, stirring occasionally. Then pour in the cream, still stirring, and when it is very hot pour into a warmed sauceboat or a bowl with a ladle. To serve, arrange pears cut side down on a big flat plate and pour some syrup over. (Any remaining syrup will keep in the refrigerator or freezer and can be used to pour over apples or other fruit when making pies or crumbles. You can wash the vanilla pod, wipe it and put it in a canister of sugar.) Offer with ice cream, sauce, and pistachios, if using, served separately; allow diners to help themselves. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 61851,"20 Clove Brisket 4 tablespoons Worcestershire sauce 2 tablespoons canola oil 1 tablespoons garlic oil 1 tablespoon oriental dry hot mustard 1 tablespoon salt 1 teaspoon black peppercorns 20 cloves garlic 2 (1 1/2-pound) cuts beef brisket 6 (1/2-inch) thick onion slices 2 cups beef broth (approximate) 2 cups Merlot red wine (approximate) 1 cup baby carrots 1 stalk celery, chopped Instructions: Preheat oven to 300 degrees F. In a large plastic bag add Worcestershire sauce, oils, dry hot mustard, salt, peppercorns and garlic. Mix and add brisket then seal making sure marinade covers all parts of the meat. Marinate for 2 hours. In a Dutch oven or roasting pan place 3 of the onion rings in a circle to form a trivet for the brisket (if using a roasting pan place all onion rings out in a single layer). Place the garlic in the spaces not occupied by the rings, then add one slab of brisket making sure to place it evenly on top of the rings. Add another layer of onion rings then the second slab of brisket (if using roasting pan, place brisket side by side in single layer on top of onons). Pour over the remaining marinade, the broth and wine in equal parts until the meat is just covered. Cover and cook for 3 hours adding the carrots and celery 30 minutes before the end of cooking. Check the brisket a few times while cooking and add salt, as needed, and broth and wine in equal parts if the level of the liquid falls below the meat. The brisket is done when it is tender to the fork and easy to pull apart. ","[Merlot, Cabernet Sauvignon, Malbec, Pinot Noir]" 61852,"Broccoli, Tomato Sauce and Smoked Mozzarella 8 oz. penne 2 cups florets steamed 2 tablespoons virgin olive oil 2 cloves garlic, finely chopped 1/2 teaspoon crushed red pepper 2 cups plum tomatoes, drained and purees through a food mill 2 oz. smoked mozzarella, cut into 1/2-inch dice freshly grated Parmesan cheese Salt Instructions: Boil salted water and cook the pasta for 10 minutes or until aldente. If the florets are big, cut them in half or bite sized pieces. Heat the olive oil and add the garlic and crushed red pepper and tomatoes and cook for 15 minutes or until tomatoes melt and separate from the oil. Meanwhile steam the broccoli florets until tender but cooked through. When the pasta is done, add the mozzarella to the hot sauce, then stir in the penne and broccoli and toss and mix until cheese melts into pasta and ingredients are well mixed. Serve with some grated Parmesan. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 61853,"White Peach Margarita 2 parts silver tequila 1 lime, juiced 1 1/2 parts peach schnapps 1/4 cup White Peach Puree 2 white peaches, sliced Ice Instructions: Fill the blender 3/4 of the way with ice. Add all of the ingredients except 4 slices of peach. Blend together and serve with slice of peach. ","[Moscato, Sauvignon Blanc, Riesling]" 61854,"Czernowitzer Challah 1 envelope instant yeast 3 3/4 cups bread flour 3/4 cup warm water (about 110 degrees F) 2 large eggs, plus 1 egg for glazing 1/2 cup vegetable oil 1 1/2 teaspoons table salt 1/4 cup sugar Poppy seeds or sesame seeds, for sprinkling Instructions: In a large bowl, whisk together the yeast and 3/4 cup of the flour, then whisk in the warm water until smooth. Let stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly. Whisk the 2 eggs, oil, salt, and sugar into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved. With your hands or a wooden spoon, stir in the remaining 3 cups flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. (Soak your mixing bowl in hot water now to clean it and warm it if you would like to use if for fermenting the dough). Place the dough in the warm cleaned bowl and cover it with plastic wrap. Let the dough ferment until it has at least doubled in bulk, about 2 hours, depending on the temperature in your kitchen. Line 1 or 2 large baking sheets, depending on how many breads you are making, with parchment paper or oil them. Divide the dough into 2 (1-pound) portions for loaves, 1 (1 1/2-pound) portion for a large loaf (you will have enough dough left to make 3 rolls also), or 16 (2-ounce) portions for rolls. Braid or shape them as desired, position them on the prepared sheets, and cover well with plastic wrap. Let proof until tripled in size, about 1 to 1 1/2 hours. Meanwhile, 30 minutes before baking, arrange the oven racks in the upper and lower third positions if using 2 baking sheets, or arrange 1 rack in the upper third position if using 1 baking sheet, and remove any racks above them. Preheat the oven to 350 degrees F. Beat the remaining egg with a pinch of salt for glazing the breads. When the loaves have tripled in size and they do not push back when gently pressed with your finger but remain indented, brush them with the egg glaze. If desired, sprinkle with poppy or sesame seeds. Bake rolls for 15 to 20 minutes, the 1-pound loaves for 25 to 35 minutes, or the 1 1/2-pound loaf for 35 to 45 minutes, until very well browned. After the first 20 minutes of baking, switch the loaves from front to back so that they brown evenly. If the large loaf is browning too quickly, tent it with foil. When the loaves are done, remove them from the oven and let them cool on a rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61855,"Mini Bacon Quiches 1 14-ounce package refrigerated pie dough (2 sheets) All-purpose flour, for dusting 4 slices bacon 4 large eggs 1/4 cup heavy cream Kosher salt and freshly ground pepper Chopped fresh chives, for topping Instructions: Preheat the oven to 350?. Roll out 1 sheet of pie dough on a lightly floured surface until very thin and about 14 inches in diameter. Cut out 12 rounds with a 2 3/4- to 3-inch cookie cutter. Repeat with the remaining sheet of pie dough. Press the rounds firmly into each cup of a 24-cup mini-muffin pan (preferably nonstick). Lightly prick the bottoms and sides with a fork. Bake the crusts until lightly browned, 12 to 15 minutes. Let cool slightly.
Meanwhile, cook the bacon in a small skillet over medium heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain, then finely chop. Whisk the eggs, heavy cream and a pinch each of salt and pepper in a bowl until well combined. Sprinkle the bacon in the bottom of each crust. Fill with the egg mixture and top with chives. Bake until just set, about 15 minutes (it\u2019s OK if some egg leaks through the pastry). Let cool 10 minutes, then remove from the pan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61856,"Maple Baked Beans 2 pounds beans, either kidney or navy pea variety 8 (1-inch) cubes salt pork 1 Spanish onion, sliced 1 quart Bean Goop, recipe follows 2 1/2 cups very hot water 1/2 cup light brown sugar 1/4 cup dark brown sugar 1/2 cup molasses 1/2 cup ketchup 1/4 cup cider vinegar 1/4 cup pure maple syrup (recommended: Parker's Maple Barn Pure Maple Syrup) 1 1/2 teaspoons dry mustard 1 1/2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper Instructions: Preheat oven to 250 degrees F. Fill a stockpot with the beans and enough cold water to cover them. Bring the water to a boil and parboil the beans for approximately 20 minutes. Drain the water and reserve for later use. Place 4 salt pork cubes and half of the onion on the bottom of the bean pot. Fill the pot 3/4 full with beans. Add the Bean Goop. Fill the rest of the pot with the reserved water. Place the remaining cubes of salt pork and onion on top of the beans. Cover first with a layer of plastic wrap, then a layer of aluminum foil. Bake in the oven for 10 hours. Check beans at that time, blowing on them to see if the skin peels back. If so, they are finished. Time will vary depending on your oven and how long the beans were parboiled in the beginning. Cooking time could increase to as long as 12 hours total. In a large bowl or medium-size saucepan, mix the hot water with the sugars and molasses to dissolve the sugars. Then mix in all remaining ingredients. Set aside for use in the Baked Beans. ","[Chardonnay, Merlot, Cabernet Franc, Riesling]" 61857,"Sunny's Sambal and Pineapple-Glazed Bacon 1/2 cup dark brown sugar 4 ounces canned crushed pineapple, drained
1/4 cup sambal oelek
Kosher salt
12 strips thick-cut bacon
Coarse freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F. Mix together the brown sugar, pineapple, sambal and a nice pinch of salt in a small bowl. Set aside. Line a baking sheet with parchment paper and lay the bacon strips on top; sprinkle with pepper. Bake until most of the fat is rendered, 8 to 10 minutes. Use paper towels to blot as much excess fat as possible. Put a wire rack on a baking sheet and lay the bacon on top. Brush the glaze over the bacon. Bake until the pineapple bits are golden brown and the bacon is crisp, 2 to 3 minutes. Let cool for a few minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 61858,"Chicken Spiedie 2 1/2 pounds boneless, skinless chicken breasts 1 (16-ounce) bottle spiedie marinade (available in stores) Butter, softened 6 steak rolls Instructions: Cut the chicken breasts into large cubes. Place the chicken in a large sealable container and pour the spiedie marinade over. Mix well, cover and refrigerate for at least 12 hours (best if marinated for 24 hours). Be sure that the meat is fully submerged and to maximize the flavors, stir once or twice throughout the marinating process. Remove the chicken from the marinade and place the on the grill over medium heat turning frequently. Grill for about 10 to 12 minutes. Cut the largest piece in half to make sure that the meat is cooked all the way through. Spread butter on the inside of the steak rolls, grill the insides until just crisp and place the chicken on the rolls. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 61859,"Basic Almond Butter 1 1/2 cups roasted unsalted almonds 1/4 teaspoon kosher salt
1 tablespoon vegetable oil
Instructions: Finely grind the almonds with the salt in a food processor. Add the oil and process, scraping down the bowl occasionally, until smooth, 4 to 6 minutes. Refrigerate up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 61860,"Gugelhupf 1 cup milk, heated to 100 degrees F. 1/4 cup sugar 1 ounce yeast 1 pound bread flour 1 teaspoon salt 2 egg 3 ounces unsalted butter 2 tablespoons butter, melted 1/4 cup sugar 3 ounces unsalted butter, softened 3 ounces sugar 1 tablespoon cinnamon 3 ounces hazelnuts, toasted, skins removed and chopped 3 ounces blanched almonds, toasted and chopped 3 ounces golden raisins, soaked in 1/4 cup dark rum Powdered sugar, for garnish Instructions: To prepare the dough: in a bowl, combine milk, sugar, and yeast. Stir and allow to proof. In a mixing bowl, combine flour and salt. Using the paddle attachment, over low speed, slowly add the yeast mixture. Add the eggs, 1 at a time, and lastly, the butter, a piece at a time. Continue to beat at medium speed until the dough gets elastic and almost forming a ball around the paddle, about 3 to 4 minutes. Cover with plastic wrap and let the dough rise until double in size, about 45 to 60 minutes. Generously butter a gugelhupf mold. Sprinkle with sugar. Reserve. Preheat the oven to 350 degrees F. Roll out the dough into 1/4-inch thickness, about 12-inches wide and 16-inches long. Spread the butter throughout the surface. In a small bowl, combine the sugar and cinnamon. Sprinkle over the butter. Lastly, sprinkle the chopped nuts and macerated raisins. Roll the dough into a log and place inside the prepared mold. Bake for 50 to 60 minutes or until top is well browned. Leave it to cool in the mold for 10 minutes, then unmold it on a wire rack. Sprinkle generously with sifted powdered sugar before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 61861,"Brown Butter Financier Fruitcake 50 grams (1 3/4 ounces) dried apricots 50 grams (1 3/4 ounces) dried blueberries
50 grams (1 3/4 ounces) dried cherries
50 grams (1 3/4 ounces) dried cranberries
50 grams (1 3/4 ounces) candied orange rind
750 grams (26 1/2 ounces) orange-flavored liqueur, such as Grand Marnier 1100 grams (38 3/4 ounces) butter 1000 grams (35 1/4 ounces) almond flour
650 grams (23 ounces) egg whites
210 grams (7 1/3 ounces) all-purpose flour
100 grams (3 1/2 ounces) confectioners' sugar
500 grams (17 2/3 ounces) orange juice 500 grams (17 2/3 ounces) granulated sugar Instructions: For the financiers: In a medium bowl, add the apricots, blueberries, cherries, cranberries, orange rind and liqueur. Set aside to rehydrate the fruit. In a pot, melt the butter until browned and aromatic. Drain the hydrated fruit and reserve the hydrating liquid for a later use. In a stand mixer fitted with the paddle attachment, mix the fruit, brown butter, almond flour, egg whites, all-purpose flour and confectioners' sugar until fully incorporated. Chill in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Transfer the batter to a pastry bag and pipe into the financier molds. Bake until golden brown, 10 minutes. For the glaze: In a pot, add the orange juice, sugar and 500 grams (17 2/3 ounces) of the reserved hydrating liquid. Bring to a boil and then remove from the heat. Dip the financier cakes in the warm glaze, and then serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61862,"Sweet and Sour Meatballs 1/2 cup packed brown sugar 1/2 cup rice vinegar or white vinegar
1/4 cup ketchup
1 tablespoon low-sodium soy sauce
2 1/4 cups pineapple juice
1 tablespoon cornstarch
25 frozen meatballs, recipe follows 1 tablespoon sriracha or other hot sauce, more to taste
1 red bell pepper, chopped 1 cup drained canned or fresh pineapple chunks
4 tablespoons sliced green onions
4 1/2 cups cooked long-grain or basmati rice, for serving 5 pounds ground beef 1 1/2 cups plain breadcrumbs
1/2 cup whole milk
1/2 cup chopped fresh parsley
1/4 cup heavy cream
2 heaping tablespoons grainy mustard
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs
Olive oil, for frying Instructions: In a large skillet (with a lid), combine the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Stir the mixture around and bring it to a gentle boil over medium-high heat. To thicken the sauce, make a slurry by mixing the cornstarch with the remaining 1/4 cup pineapple juice in a small bowl until smooth. Add it to the sauce, whisking to combine. Add the frozen meatballs, sriracha and bell pepper and toss to combine. Cover the skillet and cook until the sauce has thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple, then sprinkle in 2 tablespoons of the green onions. Serve the meatballs and sauce over rice and sprinkle on the rest of the green onions at the end. Combine the beef, breadcrumbs, milk, parsley, cream, mustard, salt, black pepper, red pepper flakes and eggs in a large bowl. Knead it all together with your hands until well combined. Scoop out 1-tablespoon portions of the meat mixture and roll into neat balls. Put them on parchment paper-lined rimmed baking sheets as you go, then put the sheets in the freezer for about 10 minutes to firm them up before frying. To brown the meatballs, heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, add some meatballs to the skillet and cook on all sides until they have great color on the surface and are fully cooked inside, 5 to 6 minutes. Drain the meatballs on paper towels when they're done, then line them up on clean parchment paper-lined baking sheets. Cook the remaining meatballs. Put the baking sheets in the freezer, uncovered, until the meatballs are frozen and firm on the surface, 30 to 45 minutes. Then just pop the meatballs into 5 to 7 freezer bags (roughly 25 per bag) and freeze them immediately. They'll be there when you need them. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61863,"Apple Crunch Pupcakes 2 3/4 cups water 1/4 cup applesauce 1/8 teaspoon vanilla 1 medium egg 2 tablespoons honey 4 cups whole wheat flour 1 cup dried apple chips 1 tablespoon baking powder 12 ounces fat free cream cheese 3 teaspoons carob powder 1 teaspoon vanilla 12 ounces fat free cream cheese 1 teaspoon beet powder 1 teaspoon vanilla Instructions: Preheat oven to 350 degrees. Mix water, applesauce, vanilla, egg and honey together. Combine flour, apple chips and baking powder. Add wet ingredients to dry and mix thoroughly, scraping sides and bottom to be sure no dry mixture is left. Pour into large muffin pans sprayed with vegetable spray. Bake at 350 degrees for approximately 1 to 1 1/4 hours, or until toothpick inserted in center comes out dry In a small mixing bowl stir all ingredients together until smooth In a small mixing bowl stir all ingredients together until smooth ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61864,"Holiday Barbie - Tiny Donuts 8 cups canola oil, for frying 2 cups all-purpose flour, sifted 1/4 teaspoon salt 1/2 teaspoon baking powder 2 tablespoons shortening 1 cup granulated sugar 1 egg 1/2 teaspoon vanilla extract 2 teaspoons lemon juice 1/2 cup milk Cinnamon-sugar, for garnish Instructions: Preheat oil in either a large Dutch oven or deep-fryer to about 365 degrees F. In a large bowl mix together flour, salt and baking powder. In a small bowl, using a hand mixer, beat the shortening and sugar together until light and fluffy. Add in the egg and vanilla extract. Combine the lemon juice and the milk together in a small bowl, and add to the egg mixture. Stir in the flour mixture and combine well to create the doughnut batter. Allow to rest for 5 minutes. Roll the dough out on a floured surface to about 1 to 2-inch thickness. Using a 2 1/2-inch pastry cutter, cut out doughnuts. Allow to rest for another 5 minutes, then fry in hot oil, in batches, until golden brown. Remove from the oil and drain on paper towels. Coat with cinnamon-sugar and place on a serving platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61865,"Ramen Noodle Bratwurst Soup 2 tablespoons grapeseed oil 1 pound bratwurst, diced small 4 packages chicken flavor ramen soup 2 tablespoons chopped fresh parsley or chives Instructions: Heat grapeseed oil over medium-high heat in a skillet. Cook bratwurst for a few minutes and drain on paper towels. Bring 8 cups water to a boil. Stir in ramen noodles and let cook for 2 minutes. Stir in chicken flavor pack and cook for 2 more minutes. Add bratwurst and let sit covered for 1 minute. Serve hot sprinkled with chopped fresh parsley or chives. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 61866,"Strawberry Ice Cream 1 pint strawberries 1/3 cup sugar 2 cups light cream, very cold Juice of half a lemon Instructions: Remove stems from strawberries. Place strawberries on cookie sheet and freeze until solid. In a food processor combine cream, sugar, lemon juice, and frozen berries. Blend until smooth and remove to 9 x 9-inch glass dish. Freeze again until firm. Serve. ","[Chardonnay, Moscato, Riesling]" 61867,"Lemon Hazelnut Tiramisu 1/4 cup fresh lemon juice (from 1 lemon) 1/4 cup water 1/3 cup sugar 1 1/2 cups whipping cream 1/2 teaspoon ground cinnamon 5 tablespoons sugar 1 (15-ounce) container mascarpone cheese, at room temperature 1/2 cup hazelnut liqueur (recommended: Frangelico) 48 soft or hard ladyfinger cookies 1 1/4 cups lightly chopped (about 5 ounces) toasted and skinned hazelnuts 1 lemon, zested Instructions: In a small saucepan, combine lemon juice, water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 2 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.; Whip the cream in a large bowl until thick. Add the cinnamon and 2 tablespoons of the sugar and continue to whip until the cream holds soft peaks. In another bowl, cream together remaining sugar and mascarpone cheese for 30 seconds. Mix 1/4 of the cream into the mascarpone. Using a rubber spatula, fold in the remaining whipped cream. Set aside. Place the hazelnut liqueur in a small shallow bowl. Dip 16 of the ladyfinger cookies in the hazelnut liqueur and line the bottom of a 13 by 9 by 2-inch serving dish or other decorative serving dish. Spoon any remaining hazelnut liqueur over the dipped cookies. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 of the hazelnuts. Place the lemon syrup in a small shallow bowl. Dip 16 of the ladyfinger cookies in the syrup and place on top of the hazelnuts. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 hazelnuts. Dip remaining cookies in remaining syrup and place on top. Spoon any remaining syrup over the dipped cookies. Spread with remaining mascarpone and top with remaining hazelnuts and lemon zest. Cover and refrigerate for at least 6 hours or preferably overnight. Remove the tiramisu from the refrigerator for 1 hour before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]" 61868,"Leftover Fruit Ice Pops 1 1/2 cups cubed frozen fruit 3 tablespoons to 1/3 cup Simple Syrup, recipe follows 1 cup sugar 1 cup water Instructions: Add the frozen fruit and a dash of Simple Syrup to a blender. Blend on high until smooth and lump-free (or to the desired consistency). Add more Simple Syrup to taste. Spoon the puree into 2-ounce ice pop molds and freeze until solid, 2 to 3 hours. Combine the sugar and water in a small saucepan. Bring to a boil, stirring, until the sugar dissolves. Let cool completely, then refrigerate until chilled. ","[Riesling, Moscato, Vinho Verde, Cava]" 61869,"Quick-Pickled Tarragon Radishes Kosher salt 1 cup white wine vinegar 3 tablespoons sugar 1 tablespoon mustard seeds 1 pound radishes, halved or quartered 3 tarragon 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 mustard seeds and bring to a boil, stirring occasionally to dissolve the salt and sugar, 1 to 2 minutes. Pack the radishes and tarragon 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]" 61870,"Roast Chicken with Gravy 1 (3 1/2 to 4-pound) chicken, giblets removed and reserved Kosher salt and freshly ground black pepper 1 lemon, quartered 4 sprigs fresh thyme, parsley, rosemary or any combination 2 carrots, cut into 2-inch pieces 1 large onion, quartered 2 celery stalks, cut into 2-inch pieces 1 tablespoon unsalted butter, melted 1 1/2 cups chicken broth, homemade or low-sodium canned 2 tablespoons all-purpose flour Instructions: Preheat the oven to 375 degrees F. Season the cavity of the chicken with salt and pepper. Stuff the cavity with the lemon, herbs, and half of the carrots, onions, and celery. Tie the legs together with kitchen twine and fold the wing tips under the back. Place the remaining carrots, onion, and celery in the center of a roasting pan just large enough to accommodate the chicken. Brush the entire chicken with the butter; season with salt and pepper. Set the bird breast-side up on top of the vegetables. Roast the chicken for 45 minutes. Then increase oven temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the gravy. Discard the vegetables and pour the fat and juices in the pan into a small bowl. Transfer about 2 tablespoons of the fat back into the pan, skim and discard the rest. Add the roasting juices to the broth. Place the pan directly on the burner over medium-high heat. Scrape up any browned bits on the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Pour the sauce into a gravy boat and season with salt and pepper to taste. Carve the chicken and serve with gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61871,"Miso Glazed Grilled Japanese Eggplant 1/2 cup white miso (also called shiro miso) 1/4 cup cup mirin 2 tablespoons sugar 6 Japanese eggplants, halved lengthwise 1/4 cup canola oil Salt and freshly ground black pepper Chopped fresh mint, for garnish Instructions: Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat. Whisk together the miso, mirin, sugar and 2 tablespoons water until combined. Brush the cut-side of the eggplant with the oil and season with salt and pepper. Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes. Remove to a platter, cut-side up, and sprinkle with mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 61872,"Silk Sheets Cocktail 3 to 4 medium strawberries 1 ounce balsamic vinegar 2 ounces gin, such as Hendrick's Ice St. Germain Foam, optional, recipe follows 1/2 cup egg whites 1/2 cup elderflower liqueur, such as St. Germain Juice from 1 lime Instructions: Muddle the strawberries with the balsamic vinegar, and then add the gin. Add ice and shake and strain into a rocks glass with ice. Top with St. Germain Foam if using. Add the egg whites, liqueur and lime juice to a nitrous oxide cream charger (You want the cream charger not the soda charger.) Shake, then double charge with 2 nitrous oxide chargers.
","[Gin, Elderflower Liqueur, Prosecco]" 61873,"Cheesy cl Strata 4 poblano cl peppers, halved lengthwise and seeded 1 bunch medium spring onions, stems cut into 2-inch pieces, bulbs quartered 1/4 cup masa harina (instant corn flour) or all-purpose flour Vegetable oil, for frying (3 to 4 cups) 10 corn tortillas, cut into 2-inch pieces 8 ounces Oaxaca or muenster cheese, grated (about 2 cups) 8 ounces pepper jack cheese, grated (about 2 cups) 8 large eggs 3 cups whole milk Kosher salt and freshly ground pepper 1/2 teaspoon chili powder Sour cream, chopped jalapenos and/or chopped cilantro, for topping (optional) Instructions: Preheat the broiler. Arrange the poblanos skin-side up on a baking sheet. Add the spring onions and broil until the poblano skins are charred and the onions are blackened around the edges, 7 to 8 minutes. Transfer the poblanos to a large bowl, cover with plastic wrap or a plate and let cool 10 minutes. Rub off the skins with your fingers, then pat dry. Roughly chop the poblanos and onion bulbs, then toss with the masa harina in a medium bowl; set aside while you fry the tortillas. Line a baking sheet with paper towels. Heat about 1 inch of vegetable oil in a high-sided skillet or Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the tortillas, stirring, until stiff but not browned, about 5 minutes. Transfer to the paper towels to drain. Spread half of the fried tortillas in a 3-quart baking dish. Top with half of the poblano-onion mixture and half of each cheese. Layer the remaining tortillas, poblano-onion mixture and cheeses on top. Whisk the eggs and milk in a large bowl; whisk in 1 1/2 teaspoons salt, pepper to taste and the chili powder. Pour the egg mixture into the baking dish. Cover and refrigerate 8 hours or overnight. Remove the dish from the refrigerator about 30 minutes before baking and uncover. Preheat the oven to 350 degrees F. Bake until the strata is lightly puffed and golden on top and just set in the center, 50 minutes to 1 hour. Let cool 10 minutes before serving. Top with sour cream, jalapenos and/or cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 61874,"Roasted Oysters 2 Tbsp. unsalted butter 2 small shallots, finely chopped 1/3 cup chardonnay 1 cup heavy cream pinch white pepper 2 dozen fresh oysters, shucked, \bottom\ shells (the rounded, cup-shaped side) reserved 2-pound box rock salt
Instructions: Melt the butter over medium heat in a small saucepan. Add the shallots and cook, stirring, until they are translucent and beginning to soften, about 2 minutes. Add the chardonnay, bring to a lively simmer, and reduce until only about 2 tablespoons of liquid remains. Add the cream and bring to a boil. Lower the heat to a simmer and reduce to 2/3 cup. Remove from the heat, stir in the white pepper, and set aside. Preheat the oven broiler to 500 degrees F. Arrange the top oven rack so a roasting pan will fit below the heating element. Prepare appetizer plates by placing a bed of rock salt on each, to hold the oysters. Distribute the rock salt evenly between to roasting pans large enough to hold the oysters. If the fishmonger shucked your oysters, return the oysters to their cleaned shells one by one, and add about 1/2 teaspoon of the oyster liquid to each, nesting the shells carefully in the rock salt so the contents don't spill. Otherwise, arrange freshly shucked oysters in the rock salt-filled roasting pans, ensuring that their liquid doesn't spill. Spoon about 2 teaspoons of the shallot-cream mixture on top of each oyster. Coat each oyster well, without having the shell overflow with liquid. Put one roasting pan in the oven and broil just until the liquid bubbles and the oysters' edges begin to curl, about 3 minutes, watching closely to prevent burning. Repeat with the other roasting pan. Carefully lift 4 oysters in their shells onto each appetizer plate. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61875,"Jerk Chicken Thighs with Tropical Chutney 2 tablespoons ground allspice 2 tablespoons brown sugar
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt 1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup orange juice 4 tablespoons olive oil
3 pounds boneless, skinless chicken thighs (8 to 10 thighs)
1/4 cup red wine vinegar 1/4 cup honey
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup medium-diced mango
1 cup medium-diced papaya
1 cup medium-diced pineapple
2 cloves garlic, chopped
1 jalapeno, small-diced
1 teaspoon chopped fresh ginger Kosher salt and freshly ground black pepper
Instructions: For the jerk chicken: In a gallon-size ziptop bag, mix together the allspice, brown sugar, garlic powder, onion powder, salt, cumin, ginger, nutmeg, black pepper, cayenne, cinnamon, cloves, orange juice and 2 tablespoons of the olive oil. Trim the chicken thighs and marinate in the bag at room temperature for up to 45 minutes while you make chutney. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook until cooked through, 3 to 4 minutes per side. For the tropical chutney: Combine the vinegar, honey, coriander, cinnamon and cloves in a small saucepot and bring to a boil. Add the mango, papaya, pineapple, garlic, jalapeno, ginger and a pinch each of salt and pepper and lower the heat to medium low. Cook until the fruit has softened and absorbed all the liquid, about 40 minutes. Serve the chutney with the jerk chicken. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 61876,"Halloween Chicken Fajitas 1 1/4 pounds boneless, skinless chicken breasts, sliced into 1/4-inch-thick strips 2 teaspoons chili powder 3/4 teaspoon ground cumin Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 3 orange bell peppers, thinly sliced 2 red onions, thinly sliced 2 cloves garlic, finely chopped 1 jalapeno, seeded if desired and chopped 12 blue corn tortillas 8 ounces sharp yellow Cheddar, grated Lime wedges, avocado slices, fresh cilantro leaves and hot sauce, for serving Instructions: Combine the chicken with the chili powder, 1/2 teaspoon of the cumin, 1 teaspoon salt and several grinds of pepper in a bowl and toss with tongs until well combined. Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering and starting to smoke around the edges. Add the chicken in a single layer and cook, stirring occasionally, until cooked through, about 5 minutes. Transfer to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the bell peppers and onions and season with the remaining 1/4 teaspoon cumin and 1 teaspoon salt. Cook, stirring often, until the peppers are softened and the onions are translucent, about 5 minutes. Stir in the garlic and jalapeno and cook until softened, about 2 minutes. Return the chicken to the skillet, stir to combine and continue to cook until the chicken is very hot, 2 to 3 minutes. Heat the tortillas according to the package directions, then top them with the Cheddar and chicken mixture. Serve with lime wedges, avocado slices, cilantro leaves and hot sauce on the side.
","[Syrah, Tempranillo, Garnacha, Zinfandel]" 61877,"Paul's Grilled Grouper 4 tablespoons melted butter 3 cloves minced garlic 1 tablespoon finely grated Parmesan 1 tablespoon Essence, recipe follows 4 tablespoons olive oil 1 (3 1/2 to 4 pound) grouper, fillets removed with scales intact 1/4 cup finely chopped fresh herbs, such as tarragon, thyme, basil or chives Arugula and Orange Salad, recipe follows 1 tablespoon dried thyme 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 2 cups arugula, cleaned 2 cups baby spinach, cleaned 1/2 red onion, sliced thinly 1 orange, supremed 2 tablespoons Dijon mustard 1/4 cup orange juice 1 tablespoon white wine vinegar 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: Preheat the grill to medium-high. In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine. Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. In a large salad bowl, combine the arugula, spinach, red onion, and orange segments. In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 61878,"Pumpkin Bread Pudding Unsalted butter 3 egg yolks 5 eggs 3/4 cup brown sugar 1/4 teaspoon salt 1/2 teaspoon ground nutmeg 1 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 3/ 4 cup pumpkin puree 2 cups heavy cream 1 and 3/4 cups whole milk 1 tablespoon vanilla extract 1 loaf pumpkin bread 1/2 cup raisins 1/4 cup toasted almond slices Serving suggestions: favorite whipped cream or ice cream Instructions: Preheat oven to 350 degrees. Butter a small lasagna style serving dish. In a large bowl, beat the whole eggs with yolks and brown sugar until smooth. Add spices and pumpkin puree and blend until smooth. Add cream, milk and extract. Place one layer of bread in prepared pan. Pour half of the batter over them, making sure to cover the slices thoroughly. Sprinkle almonds and raisins over the first layer and then add another layer of bread on top. Gently pour the remaining batter over the top of the bread being sure to submerge the bread, pushing them down by hand if necessary. Allow pudding to rest at room temperature up to an hour. Fill a deep cookie sheet with 1/2 inch of water to create a water bath for cooking. Place filled lasagna pan in water. Bake for 35 to 50 minutes or until the top is golden and firm. Serve with your favorite whipped cream or ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61879,"Chocolate Monkey Bread 1 cup Medjool dates (about 12) 2/3 cup fresh almond milk
1 1/2 cups almond flour
1 1/4 cups gluten-free flour, such as Cup4Cup
1/3 cup cacao powder or cocoa powder
2 teaspoons baking powder
2 teaspoons apple cider vinegar or lemon juice
1 teaspoon baking soda
Pinch sea salt
8 Medjool dates 1/4 cup cacao powder or cocoa powder
2/3 cup coconut water
1/4 cup dark chocolate chips, optional
Instructions: For the dough: Preheat the oven to 350 degrees F. Line a loaf pan with parchment or spray with cooking spray, then set aside. Combine the dates and almond milk in a blender and blend until smooth. Add the almond flour, gluten-free flour, cacao powder, baking powder, apple cider vinegar, baking soda and salt. Blend until thoroughly combined, stopping to scrape down the sides of the blender as necessary. Roll the dough into small balls roughly 1 inch in diameter. For the chocolate coating: Add the dates, cacao powder and coconut water to a cleaned blender and blend until smooth. Dip each ball of dough in the coating mixture and use a spoon to cover with a thin layer. Transfer the dough balls to the prepared loaf pan and sprinkle with chocolate chips, if using. Bake until the monkey bread has light golden brown, crisp edges, approximately 40 minutes. Cool for at least 15 minutes, then spoon out or pull apart to serve. Enjoy! ","[Malbec, Petite Sirah, Zinfandel, Port]" 61880,"Sunny's Easy Sambal and Mayo Dressing 1 1/2 cups mayonnaise 1/2 cup sambal
1/2 cup finely chopped cilantro leaves
1 tablespoon creamed honey
2 teaspoons fresh lime juice, optional
Kosher salt and freshly ground black pepper
Instructions: Stir together the mayonnaise, sambal, cilantro, honey and lime juice in a medium bowl. Taste and season with a pinch of salt and a few grinds of black pepper. Refrigerate for 1 hour before using. Try over roasted or boiled corn, on or off the cob. Also great as a salad with corn, black beans, chopped hearts of romaine and shredded rotisserie chicken. Or a cold pasta salad with pasta, shredded chicken and chopped celery and scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 61881,"Mascarpone Berry Bowl 1 cup mixed berries, such as blueberries, blackberries and raspberries 1 lemon, zested and juiced 5 tablespoons honey One 8-ounce container mascarpone 2 tablespoons heavy cream Splash of vanilla extract Fresh mint leaves, for serving Biscotti, for serving Instructions: Mix the berries, lemon zest and juice and 2 tablespoons of the honey in a bowl; set aside. In a separate bowl, add the mascarpone, heavy cream, vanilla and remaining 3 tablespoons honey. Using a hand mixer, whip together until light and fluffy. Divide the sweetened mascarpone among 4 serving bowls. Use the bottom of a spoon to create a well in the middle of each mascarpone mound. Spoon the berry mixture into each well. Garnish with a sprig of mint on top of the berries and a biscotti on the side. ","[Prosecco, Moscato, Vinho Verde, Cava]" 61882,"Old Fashioned Strawberry Shortcake 1 quart strawberries 1/3 cup sugar 1 tablespoon lemon juice 1 1/2 cups heavy cream 2 cups self rising cake flour 2 tablespoons sugar 1 stick unsalted butter 2/3 to 3/4 cup buttermilk, milk or heavy cream 2 tablespoons buttermilk 2 tablespoons soft butter Instructions: Place the berries in a colander and quickly rinse them under running cold water. Pour them on a pan or tray lined with several thicknesses of paper towel to drain for 5 minutes. Hull the strawberries with the point of a stainless steel paring knife, then slice them into a bowl. Sprinkle with the sugar and lemon juice, then set aside, covered at room temperature for an hour or two. Whip the cream (add a couple of tablespoons of sugar, if you like) until it holds a soft peak, cover and refrigerate. Preheat the oven to 450 degrees and set rack in the middle level. In a food processor combine the self-rising flour and sugar and pulse to mix. Add the butter, cut into 8 to 10 pieces, and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the buttermilk, being careful not to over work the dough. Let the dough stand for a minute or 2 to let the flours absorb the liquid. Flour the work surface and turn the dough out onto it. Fold the dough over on itself 2 or 3 times, until it is smooth and less sticky. For a large shortcake, pat the dough into a 9-inch disk on parchment-lined cookie sheet. For individual shortcakes, pat the dough into a 6 by 12-inch rectangle and cut into 8 (3-inch) biscuits with a sharp, floured round cutter. Transfer to a parchment-lined cookie sheet. Paint the tops with the buttermilk and sprinkle with the sugar. Bake for 10 to 15 minutes, until well risen and golden brown. Check the center of the large shortcake with a toothpick to make sure it has baked through. If the pick emerges with dough clinging to it, lower temperature to 350 degrees and bake another 5 minutes. Slide the large shortcake onto a platter immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers. Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour on all but 1/2 cup of the berries. Slide the top back on and pour the remaining berries on the top. Split the small shortcakes in the same way and place the bottoms on individual dessert plates. Butter them and top with about 1/3 cup berry mixture. Replace tops and pour a tablespoon or so on the top. Serve immediately, passing the cream in a bowl for the guests to help themselves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61883,"Lobster Boil Kosher salt 5 small onions, quartered
1 large bulb fennel, trimmed and thinly sliced
20 small tri-colored potatoes
1/2 head garlic
One 12-ounce bottle light beer, such as pilsner
1 pound kielbasa sausage, cut into 2-inch pieces
12 sprigs fresh thyme
4 ears corn, husked Four 1 1/2-pound live lobsters
2 1/2 pounds fresh hard-shelled clams, such as littlenecks
Salted butter, melted, for serving
Lemons, cut into wedges, for serving
Crusty bread, for serving
Instructions: In the bottom of a steamer pot, put 4 cups water and 2 tablespoons salt. In the top portion of the pot, place the onions, fennel, potatoes and garlic. Pour the beer over the vegetables and add the sausage and 5 of the thyme sprigs. Bring to a boil over high heat, then reduce the heat to medium-high. Cover and steam for 15 minutes. Then create layers, first by adding the corn, then the lobsters, followed by the clams and, finally, the remaining thyme sprigs. Cover and cook until the lobsters are bright red, the clams are open and the potatoes are cooked through, another 15 to 25 minutes. Drain the liquid from the pot and reserve it in a bowl. Transfer the shellfish, sausage, potatoes, vegetables and corn onto a table covered with newspaper. Enjoy with melted butter, lemon wedges, crusty bread and the reserved broth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61884,"Cheesy Spider Dip Two 8-ounce packages cream cheese, softened 1 cup shredded sharp Cheddar
1 cup shredded Monterey Jack cheese
4 tablespoons unsalted butter, softened
1/4 cup salsa
Kosher salt and freshly ground black pepper
3 cups blue corn chips, finely crushed
2 olives
16 green beans, ends trimmed
Cut raw vegetables, tortilla chips or crackers, for serving
Instructions: In a stand mixer fitted with a paddle attachment, combine the cream cheese, Cheddar, Monterey Jack cheese, butter, salsa and some salt and pepper and beat until smooth. Alternatively, mix all the ingredients in a large bowl with a spoon. Reserve 1/3 cup of the dip and wrap in plastic wrap. Make 2 balls with the remaining dip, one twice as big as the other, wrap in plastic, and shape into balls. Refrigerate all three portions of the cheese until hardened and cold, 2 to 3 hours. Unwrap the two balls and coat in the crushed tortilla chips. Place on a platter directly next to each other and make eyes in the smaller ball with 2 olives. To make the legs, arrange 8 green beans to stick out of the \spider's\ side, then place a small ball made out of the reserved 1/3 cup dip on the end of each bean and connect another bean to each ball to make long legs. Serve with vegetables, crackers or tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61885,"Cauliflower, Fennel and Potato Soup 4 tablespoons olive oil 1 cup chopped sweet onion 3 to 4 sprigs fresh thyme 1 bay leaf Pinch of cayenne 1 1/4 cups diced peeled potato Kosher salt and freshly ground black pepper 2 cups chicken broth 1 1/2 cups cauliflower florets 1 1/2 cups chopped fennel 1/2 to 1 cup firmly packed fresh parsley, plus more leaves, for serving Instructions: Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the thyme sprigs, bay leaf, cayenne, 1 cup of the potato, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and 1 1/2 cups water and bring to a simmer. Reserve two florets (about 2 inches in diameter) of the cauliflower. Add the fennel and the remaining cauliflower and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Remove and discard the thyme and bay leaf and stir in the parsley. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Meanwhile, place the remaining 1/4 cup potatoes in a microwave-safe bowl. Cover with plastic wrap and heat in the microwave for 4 minutes. Carefully unwrap and set aside to cool. Slice the reserved cauliflower florets thinly, about 1/8 inch thick. (You need about 12 pieces.) Heat 1 tablespoon of the remaining oil in a small skillet over medium-high heat. Add the cauliflower pieces in a single layer and cook until golden brown on the bottom, about 2 minutes. Flip the pieces over and cook until tender and golden brown on the second side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate to drain. Add the remaining 1 tablespoon oil to the same skillet. Add the microwaved potato and season with salt. Cook, stirring, until golden brown all over, 8 to 10 minutes. Reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot sprinkled with some pan-fried cauliflower and potato and fresh parsley leaves. Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 61886,"Lemon-Garlic Chicken Thighs 8 chicken thighs with bones and skin, about 3 1/2 pounds 1 3/4 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 cup all-purpose flour 1/4 cup olive oil 3 cups thinly sliced onions 30 cloves (about 2 heads) garlic, peeled and smashed 1/2 teaspoon crushed red pepper 1 bay leaf 1/2 cup freshly squeezed lemon juice 1 1/2 cups chicken broth 1 pound angel hair pasta 3 tablespoons chopped fresh parsley leaves, plus more for garnish 3 tablespoons unsalted butter Instructions: Preheat the oven to 350 degrees F. Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper. Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside. In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside. Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender. While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter. To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61887,"Cookie Dough Truffles 1 1/2 cups raw cashews, toasted 1 tablespoon raw cacao butter, melted 2 tablespoons maple sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1/4 cup dark chocolate morsels plus 1 cup, melted Instructions: Line a baking sheet with parchment paper and set aside. Using a blender (preferably high-speed), process the cashews into meal, scraping down the sides if necessary, about 1 minute. Add the melted cacao butter, maple sugar, vanilla and salt and blend until combined, about 5 seconds. Transfer to a small bowl and let cool completely; stir in the 1/4 cup morsels. Using a 1 1/4-inch scoop, form cookie dough balls and place on the lined baking sheet. Freeze until firm, about 10 minutes.
Place the melted chocolate in a heatproof bowl and submerge each scoop of cookie dough, turning to coat and shaking off any excess. Return to the lined baking sheet and repeat with the remaining frozen cookie dough scoops, reheating the chocolate as needed. Let set at room temperature, at least 1 hour. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 61888,"Beef and Broccoli 1 pound broccoli florets 1 tablespoon soy sauce
1 teaspoon sesame oil
2 teaspoons cornstarch, divided
1 teaspoon baking soda
1 pound flank steak
1/3 cup beef or chicken stock
2 teaspoons rice wine
1/4 cup oyster sauce
2 tablespoons vegetable oil
2 cloves garlic, minced Instructions: Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 1 to 2 minutes. In a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon cornstarch and baking soda. Slice the beef against the grain into thin strips and add it to your marinade. Let it sit for at least 20 minutes, or as long as overnight in the refrigerator. In a separate small bowl, stir together the stock, rice wine, oyster sauce and remaining 1 teaspoon cornstarch until the cornstarch is fully dissolved. Heat a wok or large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the marinated beef and garlic into the pan. Cook for about 1 minute, continually moving the beef so it browns on all sides but is still rare. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving. Don't be afraid to scrape any bits off the bottom of the pan before they start to burn. Once the sauce has turned into a nice thick glaze, about 1 minute, serve immediately. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 61889,"Focaccia with Rosemary and Olive Oil Topping 1 oz. fresh yeast or 3/4 oz. active dry yeast 2 tablespoons honey (or sugar) Just over 2 cups tepid water Just over 1 lb. bread flour (3 1/2 to 4 cups) Just over 1 lb. durum semolina flour 2 tablespoons salt Some extra flour and semolina for dusting Instructions: This is my favorite Italian flatbread. Stage 1: Dissolve the yeast and honey (or sugar) in half the tepid water. Stage 2: On your largest available clean surface (even a big bowl will do if surfaces are limited), make a pile of flour in the center of the flour, semolina flour, and salt. With one hand, make a well in the center. (If possible, it is preferable to warm the flour and semolina flour.) Stage 3: Pour all the dissolved yeast mixture into the well and with four fingers of one hand make circular movements, from the center working outward, slowly bringing in more and more of the dry ingredients until all the yeast mixture is soaked up. Then pour the other half of the tepid water into the center and gradually incorporate all the flour to make a moist dough. (Certain flours may need a little more water, so don't be afraid to adjust the quantities.) Stage 4: Kneading! This is the best bit, just rolling, pushing and folding the dough over and over for 5 minutes. This develops the structure of the dough and the gluten. If any of the dough sticks to your hands, just rub them together with a little extra flour. (You can do Stages 2, 3 and 4 in an electric mixer if you like, using the dough hook attachment.) Stage 5: Flour both your hands now, and lightly flour the top of the dough. Make it into a roundish shape and place on a baking tray. Score the dough with a knife--this allows it to relax and proof (rise) more quickly. Stage 6: Leave the bread to rise for the first time. Basically, we want it to double in size. (This is probably the best time to preheat the oven: 475 degrees F for focaccia.) You want a warm, moist, draft-free place for the quickest rise, for example near the stove, or just in a warm room. You can cover with plastic wrap if you want to speed it up. This process matures the flour flavor and should take approximately 40 minutes to an hour and a half, depending on the conditions. Stage 7: Right, it's double the size and time to punch it down. Knead and punch the dough, knocking all the air out of it, for about a minute. Then split the dough into half or quarters. Roll or push it out to an oval shape roughly 11/3 cm/ (1/2-inch) thick; don't fuss around for perfection, it's supposed to be rough and rustic, so what a great excuse for a beginner! Place on a baking tray liberally dusted with semolina flour. Make your rosemary and olive oil topping by bashing and bruising a handful of rosemary and 3 cloves of garlic using a rolling pin. Mix together with some olive oil and salt, and squeeze mixture over the bread. Finally, make those characteristic holes by pushing all you fingers deep into the dough many times, which allows the flavor of the topping to penetrate. Leave to proof for 45 minutes until about 3cm 1 1/4 inches) high. Bake for about 15 minutes at your oven's highest temperature until ready. As soon as the focaccia comes out of the oven feed it with a good drizzle of olive oil and a light scattering of sea salt. You can eat the focaccia as soon as it has slightly cooled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61890,"Spice Mix Spice Mix: 2/3 cup ras el hanout 1/4 cup raw cane sugar 1 tablespoon kosher or coarse sea salt Freshly ground black pepper Instructions: Combing above ingredients in a medium bowl and mix well. ","[Rhone Blends, Shiraz, Cabernet Sauvignon]" 61891,"Tempeh Pepper Steak 1 pound tempeh 1 tablespoon vegetable oil 1 tablespoon roasted sesame oil 4 garlic cloves, minced 1 medium onion, sliced 1 medium red bell pepper, sliced 1 medium green bell pepper, sliced 1 1/2-inch piece fresh ginger, minced 2 tablespoons low-sodium soy sauce 3 cups hot cooked rice Instructions: In a large pot, set a steamer basket over boiling water. Dice the tempeh into 1-inch cubes and steam, covered, for 5 minutes or until soft. Set aside. In a saucepan, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds. Add the sliced onion and peppers and stir fry for 3 to 4 minutes. Stir in the ginger and soy sauce and add the steamed tempeh. Stir fry for 3 more minutes. Serve immediately over hot rice. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 61892,"Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles 1 1/2 cups Brussels sprouts (about 1/2 pound), halved 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices 1/2 cup extra-virgin olive oil 1 tablespoon dried oregano 1 tablespoon dried rosemary 1 teaspoon dried thyme 1 teaspoon dried basil 1/4 cup sea salt 2 tablespoons freshly ground black pepper Instructions: Preheat oven to 400 degrees F. In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper. Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 61893,"Stumps Special Recipe (Dry Rub) 1/3 cup coarse black pepper 1 tablespoon garlic powder Dash ground cumin 1/3 cup coarse sea salt 1 tablespoon paprika 1 tablespoon dried oregano 1 tablespoon beef base Instructions: Mix spice ingredients in a small bowl and rub into desired steak. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 61894,"Sunny\u2019s Quick Steamed Broccoli Salad Two 10- to 12-ounce bags steamable broccoli florets, such as Birds Eye 4 to 6 sprigs fresh thyme
1 clove garlic, grated on a rasp grater Zest of 1 lemon
1/2 cup mayonnaise 1 tablespoon plus 1 teaspoon sriracha
1 tablespoon lemon juice
1 tablespoon sugar
Freshly cracked black pepper
1/4 cup finely chopped red onion 1/4 cup raisins
1/4 cup dried cranberries
1/4 cup toasted sliced almonds Instructions: For the broccoli: Steam the broccoli according to the package directions. Add the thyme, garlic and zest to a large bowl and brush or rub the ingredients against the bottom and sides of the bowl. Add the steamed broccoli and toss. Refrigerate until chilled. For the dressing: In a medium bowl, add the mayonnaise, sriracha, lemon juice, sugar and some black pepper. Whisk until the sugar dissolves. For the salad: Add the red onions, raisins and cranberries to the bowl with the dressing. Stir to combine. Discard the thyme from the broccoli. Add the dressing and gently fold until the broccoli is evenly coated. Serve chilled or at room temperature sprinkled with the almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61895,"Black Pepper Vinegar BBQ Mop Sauce 1 tablespoon black peppercorns 3/4 cup cider vinegar 3/4 cup white vinegar 1/2 cup light brown sugar 1/2 teaspoon red pepper flakes 1/2 teaspoon kosher salt 2 cloves garlic, smashed Instructions: Pulse the black peppercorns in a spice grinder until most of the blend is fine but there are still some coarser pieces.
Add the black pepper to a saucepan with the cider vinegar, white vinegar, sugar, red pepper flakes, salt and garlic. Bring to a slow simmer over medium-low heat and cook until the sauce thickens slightly, about 20 minutes. Use immediately, or refrigerate in a nonreactive container for up to 2 days. ","[Chardonnay, Zinfandel, Syrah, Tempranillo]" 61896,"Peanut Butter Cream-Filled Devil's Food Cupcakes 1 1/4 cups cake flour 1/2 cup unsweetened Dutch- process cocoa powder 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs 1/2 cup buttermilk 1 cup creamy peanut butter 1 1/4 cups sifted confectioners' sugar 4 ounces semisweet chocolate, roughly chopped 1 teaspoon vanilla extract 1/2 cup hot strong coffee 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup heavy cream 1 cup roasted peanuts, chopped Instructions: Preheat the oven to 325 degrees F. Line one 12-cup and one 6-cup muffin pan with paper or foil cupcake liners. Make the cupcakes: Sift the cake flour, cocoa powder, baking soda, baking powder and salt together three times. Beat the butter and sugar with an electric mixer at high speed for 15 seconds until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes. With the mixer at its lowest speed, beat in one-third of the flour mixture. Beat in the buttermilk and vanilla, then another one-third of the flour mixture. Beat in the coffee and then the remaining flour mixture. Fill the muffin cups halfway and bake for 25 minutes, or until the centers spring back when lightly pressed. Set the pans on a rack to cool. Make the peanut butter filling: Beat the butter and peanut butter with an electric mixer at medium speed until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert the tip into the top of each cooled cupcake and squeeze approximately 1 1/2 tablespoons filling into each cupcake. Make the ganache frosting: Place the chocolate in a medium bowl. Heat the cream in a small saucepan until scalding. Pour the cream over the chocolate and let sit 1 minute, then whisk until smooth. Let sit 10 minutes, until thick but still pourable. Dunk the tops of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61897,"Banana Vanilla Haupia (Coconut Pudding Dessert) 1 quart coconut milk 1/4 cup sugar 1/4 teaspoon salt 2 bananas, sliced 2 tablespoons cornstarch Instructions: Add coconut milk and sugar to a saucepan and stir over medium heat until sugar and salt is dissolved. Add the bananas to the pot and cook, stirring often until the bananas are integrated into the mixture. Make a slurry in a separate small bowl by gradually whisking 2 tablespoons water into the cornstarch. Whisk slurry into mixture in pot and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61898,"Carrot Cake Vegetable cooking spray 2 cups whole-wheat pastry flour 1 3/4 teaspoons baking soda 1/2 teaspoon kosher salt 1 1/2 teaspoons pumpkin pie spice 3 large eggs 1 cup granulated sugar 1/2 cup light brown sugar 1/3 cup vegetable oil 3/4 cup buttermilk 1 teaspoon pure vanilla extract 3 cups coarsely grated carrots (about 1 pound) Lighter Cream Cheese Frosting for serving, recipe follows, optional 12 ounces reduced-fat cream cheese (Neufchatel) 1 cup confectioners' sugar 1 1/2 teaspoons vanilla extract Instructions:

1. Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking pan with vegetable spray; line it with a piece of parchment paper, leaving an 1-inch overhang on 2 sides and spray the paper.
2. Whisk together the flour, baking soda, salt and pumpkin pie spice in a medium bowl. In another medium bowl, whisk the eggs and sugars until pale; whisk in the oil, then the buttermilk and vanilla. Stir the wet ingredients into the dry ingredients and fold in the carrots. Pour the batter into the prepared pan and smooth the top.
3. Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached, 35 to 40 minutes. Cool completely on a wire rack. Using the parchment overhang, remove the cake from the pan. Frost the cooled cake with Lighter Creamy Frosting, if desired. Cut into 16 (2 by 3-inch) pieces and serve. Lighter Cream Cheese Frosting: In a medium bowl, stir together the cream cheese, confectioners' sugar, and vanilla. Spread the frosting over the top and sides of the cake. Yield: 16 servings Nutritional analysis per serving of frosting Calories 84; Total Fat 5g (Sat Fat 3g, Mono Fat 1g, Poly Fat 0g) ; Protein 2g; Carb 8g; Fiber 0g; Cholesterol 16mg; Sodium 71mg ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61899,"Green Corn Tamale 10 ears fresh corn
   1 teaspoon salt
   1/2 stick butter, melted 1 cup corn meal, or as needed 1/2 pound Cheddar or Monterey Jack cheese, coarsely shredded One four-ounce can whole green chiles, drained and cut in strips Serving suggestion: Barbecued meat or beans Instructions: Shuck corn, reserving a dozen or so large husks. Wash husks and lay flat in a dish of water to keep moist. Remove silks from corn and cut corn off cobs deeply. A corn cutter can be used, but I stand each ear upright in a large shallow bowl and cut from top to bottom with a sharp knife. The corn can be chopped in a food processor, blender, or food grinder - or with a metate, a three legged grinding stone that still is in use in the Southwest and Mexico. Grind the corn until it is doughy, though small pieces of fiber will remain. Season with salt and butter. Stir in enough corn meal to form a dough that holds its shape when pressed in the hand. If too crumbly, add more butter or a little water. Line a well greased 2 quart baking dish with corn husks, letting ends extend above rim. Spread a thin layer of the corn mixture over husks to anchor them. Sprinkle cheese over corn, then distribute chiles evenly in baking dish. Cover with remaining corn dough, fold husks over tamale, and press into top. Press additional husks into tamale. Preheat oven to 350 degrees and bake until firm but not dry, about 45 minutes. If top dries out before tamale is set, cover with foil. Serve hot with barbecued meat or beans. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 61900,"Spicy Thai Basil Grilled Shrimp with Sour Mango Salad 24 jumbo tiger shrimp (about 10 per pound), deveined 1/4 cup fresh lime (substitution: lemon juice) 1/4 cup palm sugar or granulated sugar 1/4 cup fish sauce 1 large garlic clove, finely grated 1 to 2 fresh red Thai chiles, stemmed, seeded, and minced 1/4 cup packed fresh Thai basil, minced (substitution: mint or cilantro leaves) 2 tablespoons vegetable oil Sour Mango Salad, recipe follows 4 large green mangos, peeled, halved lengthwise, sliced using an Asian shredder or julienned with a knife 2 large carrots, peeled and julienned 2 red Thai chiles, stemmed, seeded, and sliced into thin rounds 1/4 cup fresh lime juice (substitution: lemon juice) 1/3 cup fish sauce 1/3 cup sugar Instructions: Using a paring knife, cut through the back shell of each shrimp. Remove the dark vein by running your forefinger between the shell and the flesh of each shrimp, keeping the shell intact. Reserve shrimp in a re-sealable gallon plastic bag. In a medium bowl, whisk together the lime juice and sugar until the sugar is completely dissolved, then add the fish sauce. Add the garlic, cl, Thai basil, and 1 tablespoon oil. Stir well and pour over the reserved shrimp in the plastic bag. Seal the bag, squeezing out the air. Massage the bag to make sure that all of the shrimp are covered and refrigerate for 30 minutes to 1 hour. Heat a grill pan over high heat. Oil the grill pan with remaining oil. Grill the shrimp, turning once to prevent burning, until evenly pink and golden on both sides, 2 to 3 minutes. Serve shrimp on large plate over Sour Mango Salad. Mix the mangos, carrots, and chiles in a large bowl. For the dressing: in a medium bowl, whisk together the lime, fish sauce, and sugar until the sugar is completely dissolved. Add the dressing to the bowl and toss together. Let stand 20 minutes. Drain and serve at room temperature or lightly chilled.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 61901,"Thanksgiving Salad 4 cups butternut squash cubes (1/2-inch cubes; from about a 2 1/2-pound squash) 2 tablespoons olive oil Kosher salt 4 ounces haricot vert 1 cup pecans, toasted and roughly chopped 1/2 cup crumbled sharp Cheddar 1/2 cup dried cranberries 1/2 cup crispy fried onions 3 romaine hearts, chopped 1 Honeycrisp apple, sliced 2 tablespoons apple cider 2 tablespoons white wine vinegar 2 teaspoons honey 1/2 cup olive oil
Kosher salt and freshly ground black pepper Instructions: For the salad: Preheat the oven to 400 degrees F. Toss the butternut squash with the oil and 1/2 teaspoon salt on a rimmed baking sheet. Roast until the cubes are cooked through, about 20 minutes. Let cool.
Meanwhile, bring a small pot of salted water to a boil. Cook the haricot vert for 1 minute, then drain and cool under cold water. Cut into 1-inch pieces.
Layer the squash, haricot vert, pecans, Cheddar, cranberries, fried onions, romaine and apples in a large serving bowl. For the dressing: Whisk together apple cider, white wine vinegar and honey in a bowl or measuring cup. While whisking continuously, slowly pour in the oil. Whisk in 1/2 teaspoon each salt and pepper. Pour the dressing over the salad and toss. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61902,"Sugar Snap Peas With Leeks and Pancetta Kosher salt 1 1/2 pounds sugar snap peas, strings removed 1 tablespoon extra-virgin olive oil 2 ounces pancetta, diced
1 large leek (white and light green parts only), halved lengthwise and sliced 2 cloves garlic, thinly sliced Pinch of red pepper flakes 1 tablespoon white wine vinegar Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the peas and cook until bright green and crisp-tender, about 5 minutes. Drain and run under cold water until the peas cool to room temperature; pat dry. Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring, until golden, about 5 minutes. Add the leek, garlic and red pepper flakes and cook, stirring, until the leek is soft, about 3 more minutes. Transfer to a large bowl. Add the peas and 1/2 teaspoon salt and toss. Add the vinegar, season with salt and pepper, and toss again. Serve at room temperature. Tip: Snap peas have tough strings on both sides of the pod. To remove them, pinch off the stem and pull the string; repeat on the other side.
Serves: 6 Calories: 113 Total Fat: 5.5 grams Saturated Fat: 1 gram Protein: 5 grams Total carbohydrates: 11 grams Sugar: 5 grams Fiber: 3 grams Cholesterol: 8 milligrams Sodium: 290 milligrams
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 61903,"Eggplant Gazpacho 1 Japanese eggplant (5 ounces) 1 teaspoon olive oil 1 small onion (5 ounces), small dice 2 garlic cloves, peeled and cut in 2 1/4 teaspoon ground cumin (can be more if you like more cumin) 1/2 cup lowfat yogurt 4 tablespoons tahini 2 lemons, juiced 1 cup tomato water, recipe follows Salt Pepper Few drops hot sauce Carrot or other vegetable, cut in 1/2-inch cubes, for garnish 2 pounds tomatoes (any type) Instructions: Preheat oven to 350 degrees F. Bake eggplant on a small sheet tray for 35 minutes. After cooked, cut in 1/2, scrape out the flesh and place in a small bowl. In a small pan over medium heat, add olive oil and onion. Saute onion until just starting to brown, about 10 minutes. Add 2 large pieces of garlic. Cook for another 5 minutes and add cumin. Cook 5 minutes more. Remove from heat. Combine onion and cooked eggplant in a blender or food processor. Add lowfat yogurt, tahini, lemon juice, tomato water, salt, pepper, and a few drops of hot sauce. Blend until smooth. Strain and adjust seasoning. Place in a container, cover and refrigerate until ready to use. Place tomatoes in food processor or blender and puree. Place cheesecloth into a colander over a bowl. Pour tomato liquid into cheesecloth. Place in the refrigerator and let tomatoes drip overnight. Remove the tomato water from the bowl and reduce it by half over medium heat in a medium saucepan. Store in covered in the refrigerator. Remove solids from the cheesecloth and reserve for another use. To Serve: Remove gazpacho from refrigerator. Take a vegetable of your choice such as carrots and steam or saute until cooked. You can use various vegetables if you desire. Place 2 tablespoons of diced, steamed vegetables at the bottom of the bowl. Pour in the gazpacho and serve with Beet Chips, if desired, on the side (see Duck Beets recipe). ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 61904,"Pancetta and Saffron Rice 1 tablespoon olive oil 1 (8-ounce) piece pancetta, cut into 1/4-inch pieces 2 tablespoons unsalted butter, at room temperature 1 medium onion, finely chopped 2 1/4 cups white basmati rice 4 cups low-sodium chicken stock 2 teaspoons kosher salt 3/4 teaspoon saffron threads Instructions: In a medium (3-quart) saucepan, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Remove the pancetta to paper towels to drain. Set aside. Discard any cooking juices in the pan. In the same pan, over medium heat, add the butter. Add the onion and cook for 5 minutes until soft. Add in the rice and stir until the rice is lightly toasted and coated with the butter, about 1 minute. Stir in the stock, salt and saffron. Bring the mixture to a simmer and, with a wooden spoon. scrape up the brown bits that cling to the bottom of the pan. Cover the pan with a tight-fitting lid and cook until the rice is tender and all the liquid has been absorbed, about 20 to 25 minutes Let the rice stand for 5 minutes. Using a fork, fluff the rice and transfer to a serving bowl. Top with the cooked pancetta and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 61905,"Texas Oven-Roasted Beef Brisket 2 tablespoons chili powder 2 tablespoons salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon ground black pepper 1 tablespoon sugar 2 teaspoons dry mustard 1 bay leaf, crushed 4 pounds beef brisket, trimmed 1 1/2 cups beef stock Instructions: Preheat the oven to 350 degrees F. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour. Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Trim the fat and slice meat thinly across the grain. Top with juice from the pan. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 61906,"Santa's Sleigh Favors Graham crackers White royal icing Red royal icing Chewy fruit candy squares (recommended: Starbursts) Sugar wafers Red fruit sheets (recommended: Fruit Roll-ups) Miniature bear-shaped cookies (recommended: Teddy Grahams) Twisted red candy sticks (recommended: Twizzlers) Candy canes Shredded coconut Chocolate Santa, foil wrapped Instructions: Sleigh bottom #1: Coat 1 side of a graham cracker cookie completely with white royal icing. Place 2 candy canes on top, keeping the hooks pointing upward, holding them in place for a few seconds to let set. Sprinkle coconut over the whole cracker and candy canes and set aside to let dry.
Sleigh bottom #2: Coat 1 side of another graham cracker completely with red royal icing and set aside to dry.
Presents: Pipe ribbons with white royal icing on fruit candies. Set aside to let dry.
Santa's seat: Take 2 sugar wafer bars (attached) and completely wrap with a fruit roll-up. Take another pair of wafers and do the same. Place seam side down to keep from them unfolding. Set aside.
To assemble: Pipe a thin line of white royal icing over the length of the candy canes that are attached to sleigh bottom #1. Place sleigh bottom #2 (red graham cracker) on top of candy canes (red side up)and hold for a few seconds to let set. Make a seat out of the fruit rollup covered sugar wafers by making an \L\ shape on top of red cracker. Use 1 as the seat and the other as the back of the seat.
On 1 side of the seat stack a few candy gifts and on the other side, place the chocolate Santa. Spread out 1 fruit rollup and place a few gifts in the middle and make a pouch, tying the ends of the rollup together with a twizzler, like a beggar's purse. Place gift pouch behind Santa's seat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61907,"Chicken Rollatini with Ditalini Cooking spray 2 pounds ditalini pasta 2 tablespoons olive oil, divided Salt and freshly ground black pepper 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness 8 ounces thinly sliced ham 1 cup baby spinach leaves, chopped 4 ounces goat cheese 2 tablespoons Dijon mustard 1 cup seasoned bread crumbs Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper. Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs. Heat remaining oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides. Transfer chicken to oven and bake 20 minutes, until chicken is cooked through. Serve chicken with half of the ditalini. Reserve extra ditalini for another dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 61908,"Grilled Rib Steak with Warm Salad of Bucheron 2 cloves garlic 1/2 teaspoon fennel seed Black pepper, to taste 1/2 bunch rosemary, remove the leaves and reserve the stems 1/2 bunch thyme, remove the leaves and reserve the stems 2 tablespoons olive oil, plus 1/4 cup Two 1-pound bone-in rib steaks 4 waxy potatoes, like Yukon Golds, peeled and sliced 2 cups water 2 cups chicken stock Bouquet garni 2 ounces aged goat cheese, like Bucheron Handful Nicoise olives, pitted 1 tablespoon red wine vinegar 2 handfuls dandelion, trimmed and cleaned thoroughly 1/4 cup olive oil Instructions: Build a fire and let it burn down to glowing embers.
Meanwhile, crush the garlic, fennel and black pepper in a mortar to a rough paste. Chop the herbs finely and combine with the garlic and just enough olive oil to make a paste. With the tip of a knife prick a few holes in the surface of the steak and the fatty layer. Rub the marinade on the surface of the beef, pushing into the holes. Set aside to bring to room temperature.
Simmer the potatoes in the water and chicken stock with the bouquet garni until cooked through and almost falling apart. Drain and reserve the liquid.
Cook the steak over the coals 4 minutes per side for medium. About 2 minutes before the steak is finished cooking, place the herb branches on the coals. Remove steak from the heat and let rest for 2 minutes. Slice and serve with the salad. Be sure to pour any juices that were released from the steak while resting back over it.
Bring the cheese to room temperature and crumble into the salad bowl. Add the olives, potatoes, a little of the potato liquid, vinegar, olive oil and dandelion. Season with salt and fresh pepper and toss gently to combine. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 61909,"Grilled Tomatoes and Burrata Neutral oil, for oiling the grill grates, optional 4 firm tomatoes (slightly under-ripe)
6 tablespoons extra-virgin olive oil
Fleur de sel or coarse kosher salt
Freshly ground black pepper
One 8- to 9-ounce ball burrata
1/4 cup fresh basil leaves 1 teaspoon dried oregano
Zest of 1 lemon
2 tablespoons balsamic glaze
Sliced baguette or other crusty bread, for serving
Instructions: Prepare a grill for medium-high heat. It's best to use a grill basket, but if you don't have one, oil the grill grates. Cut the tomatoes in half crosswise and brush with 4 tablespoons of the olive oil. Place the tomatoes cut-side down on the grill (or grill basket) and cook until the tomatoes are softened and charred, about 4 minutes. Flip once and continue to cook for 1 to 2 minutes more. The tomatoes should be tender. Place the tomatoes in a serving bowl cut-side up and season generously with salt and pepper. Place the burrata in the center of the tomatoes and cut in half. Garnish with the basil and oregano. Sprinkle with lemon zest and drizzle with the balsamic glaze and remaining 2 tablespoons olive oil. Serve with crusty bread. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 61910,"Sunny's Easy Baked Beans 6 pieces bacon 1 cup chopped onion 6 to 8 sprigs fresh thyme Kosher salt and freshly ground black pepper 1/2 cup dark brown sugar 3 cloves garlic, grated on a rasp 1 tablespoon dry mustard 1 teaspoon sweet paprika 1/2 cup ketchup 2 tablespoons Worcestershire sauce 2 tablespoons Sriracha 4 Roma tomatoes, seeded and chopped 3 (15.5-ounce) cans cannellini beans, 1 drained 4 cups beef stock Instructions: Heat the oven to 350 degrees F. Over a Dutch oven or oven-safe pot, cut 3 strips of the bacon into small pieces and cook on medium-high heat until the fat is rendered and the bacon is crisp. Remove the bacon to a paper towel-lined plate leaving the fat in the pot. Add the onions, thyme, and then season with salt and pepper. Cook until the onions are tender and translucent, about 5 minutes. Add the brown sugar, garlic, dry mustard, paprika, ketchup, Worcestershire sauce, and Sriracha. Stir to mix and cook until the brown sugar melts and the pot begins to bubble. Add the tomatoes, beans (don't drain 2 of the cans), stock, and remaining 3 strips of uncooked bacon. Cover and place in the oven to bake for 40 minutes, remove the lid and continue to cook for 20 minutes more. Remove from the oven and fish out the bacon strips and discard them, or leave them if you don't mind the texture. Serve the beans warm with chopped bacon sprinkled over the top. ","[Chardonnay, Merlot, Pinot Grigio, Tempranillo]" 61911,"Puff Pastry Cheese and Preserve Danish 1 cup mascarpone cheese 1 egg yolk, plus 1 egg beaten with 1 tablespoon water 1/4 heaping cup sugar 2 tablespoons all-purpose flour, plus extra for rolling out dough 1/2 teaspoon vanilla extract 1 sheet store bought frozen puff pastry, thawed 1 (6-ounce) jar high quality fruit preserves (recommended: Cherry) Special Equipment: rolling pin Instructions: Preheat oven to 375 degrees F. In a small bowl combine the mascarpone, egg yolk, sugar, flour and vanilla. Stir until just combined and then set aside. Dust the puff pastry with flour and roll with a rolling pin to flatten and smooth. Place the puff pastry on a sheet tray lined with parchment paper. Schmear the mascarpone down the middle of the puff pastry lengthwise into a 3-inch wide strip. Spoon the fruit preserves on top of the mascarpone. Using sharp kitchen shears cut the long sides of the pastry into 1-inch wide strips. Cut towards the cheese filling but stop about 1-inch before you get to the filling. This result will look like fringy pastry. Alternating sides, fold 1 piece of the fringe over the cheese and jelly mixture. The result will look like a braided pastry with fruit preserve peeking through. Brush the dough with the beaten egg yolk mixture. Bake for 25 to 30 minutes until golden brown. Let cool before serving. Cut into strips to serve. Call yourself a super star! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 61912,"Original Ranch® Crispy Chicken 1 medium roasting chicken, about 3 pounds, cut into 8 pieces 1 packet (1 ounce) Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix 1 cup unseasoned dry bread crumbs or cornflake crumbs Instructions: Preheat the oven to 375 degrees F. Combine seasoning dressing mix with bread crumbs in a gallon-size Glad? Food Storage Bag. Add chicken pieces and seal bag. Shake the bag to evenly coat chicken. Bake chicken on ungreased baking pan at 375 degrees F for 50 minutes or until juices run clear or an internal temperature of 165 degrees F. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61913,"Moroccan Chicken Stew with Green Beans 2 tablespoons olive or vegetable oil 1 small onion, finely chopped 3 cloves garlic, thinly sliced 1 tablespoon tandoori spice 3/4 teaspoon ground cinnamon 1 tablespoon tomato paste 2 cups chicken stock One 28-ounce can whole peeled tomatoes, lightly crushed 1 cup red lentils 1 tablespoon honey 1/2 pound green beans, stems trimmed, cut into 1-inch pieces 3 to 4 cups shredded chicken (from 1 rotisserie chicken) Zest of 1 lemon Salt and ground black pepper 4 cups steamed white rice, such as Jasmine Chopped fresh cilantro, to garnish Instructions: Place a large high-sided saute pan over medium heat with the oil. Add the onion and garlic to the pan and cook, stirring often, until just tender, 3 to 4 minutes. Add the tandoori spice, cinnamon and tomato paste to the pan and continue cooking until caramelized and very aromatic, about 2 minutes. Add the chicken stock, tomatoes, lentils and honey and bring the liquid up to a boil while scraping any caramelized bits up from the bottom of the pan. Reduce the heat to medium-low and simmer until the lentils are almost cooked through, about 10 minutes. Add the green beans, chicken and lemon zest to the pan and continue cooking until the lentils and beans are cooked through, 2 to 3 minutes. Season with salt and pepper. Serve the stew over steamed white rice garnished with cilantro. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 61914,"Sandwich Cake Three 8-ounce packages cream cheese, at room temperature 1 packet ranch seasoning
1 1/4 cups mayonnaise 1 large country white boule
2 tablespoons Dijon mustard
4 thin slices Cheddar 4 ounces thinly sliced deli ham
4 ounces thinly sliced deli turkey
2 cups shredded iceberg lettuce 4 strips cooked bacon
1 medium tomato, sliced
1 cup potato chips
1/2 cup prepared chicken salad
1 bunch radishes, very thinly sliced on a mandoline 1 cucumber, very thinly sliced on a mandoline Instructions: In a stand mixer (or with an electric hand mixer), beat together the cream cheese, ranch seasoning and 1 cup of the mayonnaise until easily spreadable. Put one-third of the mixture into a piping bag with a star tip. With a serrated knife, trim the sides of the boule until it is an even cylinder. Cut the cylinder across the radius into four 1-inch slices. Choose a serving platter and place a slice of bread in the center for the bottom layer. Position 4 squares of parchment underneath the bread to keep the serving platter clean once you begin icing. Spread 1 tablespoon of the mustard onto the top of the bread. Top with the Cheddar, then the ham and turkey. Add half of the lettuce on top of the turkey. Spread the remaining 1 tablespoon mustard on one side of another slice of bread, then place it mustard-side down on top of the lettuce. Spread the top of the bread with 2 tablespoons mayonnaise. Top with the bacon, tomato and remaining shredded lettuce. Spread the remaining 2 tablespoons mayonnaise on a third slice of bread, then place it mayonnaise-side down on top of the lettuce. Next, cover the top of the bread with the potato chips in a single layer. Top the potato chips with the chicken salad and then the last slice of bread. With a knife or offset spatula, spread the cream cheese mixture along the top and sides of the cake evenly. Pipe rows of stars onto the top and bottom edge of the cake. Decorate the cake using radish and cucumber slices in a ring around the top and bottom of the cake. Shape the remaining radish and cucumber slices into roses and press into the top of the cake. Serve chilled or at room temperature. Can be made ahead and refrigerated for 1 to 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61915,"Fire Roasted Chicken with Tamarind-Molasses Glaze 2 tablespoons unsalted butter 1/2 cup finely diced onion 2 cloves garlic, finely diced 6 plum tomatoes, coarsely chopped 1/4 cup ketchup 1/4 cup water 2 tablespoons Dijon mustard 2 tablespoons dark brown sugar 3 tablespoons molasses 2 tablespoons tamarind concentrate 1 teaspoon cayenne 1 tablespoon ancho cl powder 1 tablespoon paprika 1 tablespoon Worcestershire sauce 4 bone in chicken breasts 4 chicken thighs Vegetable oil Salt and freshly ground pepper to taste Instructions: Heat butter in a large saucepan over medium-high heat. Add onions and garlic and cook until soft. Add remaining ingredients and cook for 15 minutes. Place mixture in a blender and blend until smooth. Return to the saucepan exept for chicken and cook an additional 15 to 20 minutes, or until thickened. Preheat grill. Brush chicken with vegetable oil and season with salt and pepper to taste. Grill chicken for 6 to 7 minutes on each side or until golden brown and cooked through. Remove chicken from the grill and brush with the sauce. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 61916,"Neapolitan Cupcakes with Strawberry Buttercream 1 cup unsalted butter, softened 1 1/2 cups sugar 2 eggs 1 tablespoon vanilla 1 3/4 cups all-purpose flour 2 teaspoons baking powder Nice pinch salt 1/2 cup milk 1/2 cup cocoa powder
Nonstick cooking spray
1 pint strawberries, hulled 4 cups confectioners' sugar, sifted 1 cup unsalted butter, softened
1 tablespoon vanilla extract
Instructions: Preheat the oven to 350 degrees F. For the batter: In a stand mixer fitted with a paddle attachment, combine the butter and sugar and beat until light and fluffy. One at a time, add the eggs, mixing each one in completely before adding the next. Add the vanilla and beat to combine. In another bowl, sift or whisk together the flour, baking powder and salt. With the mixer running, add a third of the flour mixture and then the milk, beating just to incorporate. Beat in the remaining flour mixture. Divide the batter between two bowls and set one bowl aside (this will be the white cake batter). Mix the cocoa powder into the remaining bowl of batter (this will be the chocolate batter). Line a muffin tin with cupcake liners or spray with nonstick cooking spray. Divide the white cake batter evenly among the muffin cups, and then do the same with the chocolate batter. Bake until a cake tester comes out clean, 15 to 18 minutes. Cool slightly, then transfer to a wire rack to cool while you prepare the buttercream. For the strawberry buttercream: Puree the strawberries in a blender until completely smooth. Press through a fine-mesh sieve into a small saucepot. Bring to a boil over medium-high heat and cook, stirring frequently, until reduced by half, about 10 minutes; you'll need at least 1/2 cup. Cool completely. In a mixing bowl, add 3 cups of the confectioners' sugar, the butter and the vanilla and beat with a hand mixer until combined. Add the strawberry reduction, beat until incorporated, and then gradually add the remaining 1 cup confectioners' sugar. Transfer to a piping bag fitted with a round tip and pipe the buttercream onto the cupcakes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 61917,"Chocolate Sandwich Cookies 2 cups all-purpose flour 1 cup unsweetened cocoa powder, plus more for dusting 1 teaspoon kosher salt 1/4 teaspoon baking soda 1 1/4 cups unsalted butter, at room temperature 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 cup unsalted butter, at room temperature 2 cups powdered sugar A pinch of kosher salt Instructions: For the cookies: Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. In a small bowl, whisk together the flour, cocoa powder, salt and baking soda. In a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until light and fluffy. Mix in the vanilla extract. With the mixer running on low speed, add the flour mixture and beat until just combined; it will still be a bit crumbly. Pour the mixture onto a work surface and give it a few kneads to bring it all together. Divide in half, shape into flat discs, wrap in plastic wrap and place in the refrigerator for an hour (or up to two days). Dust your surface and the top of the dough with plenty of cocoa powder. Roll out the dough to 1/2 inch thickness and cut out 2 1/2-inch rounds. Transfer them to the baking sheets, 1 inch apart (using a small offset spatula helps with this step). Re-roll the scraps and cut out more rounds.
Bake the cookies until the tops are no longer shiny, about 20 minutes. Cool on the pan for 5 minutes, then remove to a wire rack to cool completely. For the filling: With a stand mixer fitted with a paddle attachment, beat together the butter, powdered sugar and salt until combined. Fill a piping bag with the filling. Place half of the cookies on a plate or work surface. Pipe a blob of filling onto the tops of each of these cookies and then place another cookie on top, pressing slightly. Refrigerate for a few minutes to allow the filling to firm up. Enjoy! Store in an airtight container in the refrigerator for up to a week. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 61918,"Miso Glazed Pink Cod 4 tablespoons miso (soy bean paste) 1/2 teaspoon salt 4 tablespoons brown sugar 4 (6-ounce) pink cod fillets, skin removed 1 tablespoon minced fresh chives Instructions: Over medium-high heat, boil miso and salt in 2 cups water until miso is diluted in the water, about 5 minutes. Add brown sugar and let reduce to about 1/4 cup syrup. Remove from heat and let cool. Lay cod fillets in a nonreactive shallow container such as a glass baking dish. Spoon about 1 tablespoon of the reduction over each fillet, cover and let sit in the refrigerator for about 2 hours. Preheat oven to 375 degrees F. Bake the cod until it flakes, about 5 to 7 minutes. Remove from oven and let rest. Garnish with chives. Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza: and Korokee. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 61919,"Pasta with Asparagus 1/2 pound mostaccioli or elbow macaroni, cooked and drained 5 garlic cloves, minced 1/4 cup freshly grated Parmesan cheese 1 teaspoon dried red pepper flakes 2 to 3 dashes hot pepper sauce 1/4 cup olive oil 1 tablespoon butter or margarine 1 pound fresh asparagus, cut into 1-inch pieces Salt to taste 1/4 teaspoon black pepper Instructions: Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 61920,"Blueberry Hill 3/4-ounce rum (recommended: Bacardi) 3/4-ounce raspberry liqueur 2 ounces sweet and sour mix 2 ounces lemon lime soda Instructions: Mix all ingredients and pour over ice. Garnish with a cherry. ","[Rum, Raspberry Liqueur]" 61921,"Hot Spinach Dip with Mushrooms 2 tablespoons unsalted butter 1/2 large white onion, chopped 2 poblano cl peppers, seeded and chopped Kosher salt and freshly ground pepper 1 pound button mushrooms, thinly sliced 2 cloves garlic, minced 3 tablespoons all-purpose flour 2 cups low-sodium chicken broth 3/4 cup sour cream 6 ounces gruyere cheese, grated (about 1 1/2 cups) 6 ounces muenster cheese, grated (about 1 1/2 cups) 1/2 cup chopped fresh cilantro Toasted sourdough bread, for serving 1 1/2 pounds baby spinach 2 tablespoons extra-virgin olive oil Instructions: Put the spinach in a large microwave-safe bowl; cover with plastic wrap and pierce a few times to vent. Microwave until it starts wilting, about 4 minutes. Uncover and stir, then microwave until completely wilted, about 2 more minutes. Transfer to a colander and rinse under cold water; squeeze dry and set aside. Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion, poblanos and 1/2 teaspoon each salt and pepper and cook, stirring, until the onions are translucent, about 4 minutes. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Reduce the heat to medium; add the garlic and flour and stir until incorporated, about 2 minutes. Gradually stir in the chicken broth and bring to a simmer. Add the sour cream and cook, stirring, until the liquid thickens, about 5 minutes. Remove from the heat and stir in all but a few tablespoons of the gruyere, then stir in the muenster and cilantro. Transfer to a food processor and add the spinach; pulse until finely chopped. Preheat the oven to 400 degrees F. Spread the dip in a 1-quart baking dish and sprinkle with the reserved gruyere. Transfer to the oven and bake until the cheese melts, about 6 minutes. Serve with bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61922,"Rip's Big Bowl 1 banana, peeled and sliced 1 kiwifruit, peeled and sliced 1/4 cup raw old-fashioned oats 1/4 cup nut-size kernel cereal (recommended: Grape Nuts or Ezekiel) 1/4 cup bite-size shredded wheat 1/4 cup toasted whole grain wheat flakes and flaxseed cereal (recommended: Uncle Sam) 1 tablespoon ground flaxseed meal 2 tablespoons raisins 2 tablespoons walnuts 1 grapefruit, halved 3/4 cup milk substitute of choice Instructions: Toss the banana, kiwifruit, oats, cereal, shredded wheat, whole grain wheat flakes, ground flaxseed, raisins, and walnuts into a bowl.
After cutting the grapefruit in half, use a small, sharp knife to remove the segments. Add the segments to the top of the bowl and squeeze in the juice. Top the bowl with milk substitute. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61923,"Asian Spicy Cucumber Honey Green Tea 10 slices cucumber (about ?-inch thick) 2 slices lime (about ?-inch thick) Pinch ground red pepper 1 bottle Pure Leaf? Not Too Sweet Honey Green Tea Instructions: Crush cucumber, lime and red pepper with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Honey Green Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional cucumber and lime. For a cocktail version, simply add ¼ cup vodka. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Gewrztraminer]" 61924,"Caramel Fondue with Fresh Fruit 4 cups sugar 1 cup light corn syrup (recommended: Karo) 1/2 cup water 3 cups heavy cream 2 sticks unsalted butter, cut into cubes 4 teaspoons pure vanilla extract Marshmallows, graham crackers, strawberries, raspberries, blueberries, pound cake cubes Instructions: Add the first 3 ingredients to a saucepan and bring it to a boil over medium heat. Cook the mixture until the sugar has dissolved, about 10 to 15 minutes. Lower the heat to a simmer and cook until the sugar mixture becomes an amber color, about 20 to 30 minutes. Remove from the heat and stir in the remaining ingredients. Bring the mixture back to a light simmer and cook for 5 minutes. Set aside and let cool for about 30 minutes. Serve in a fondue pot with dipping choices surrounding the pot so they can be easily dipped in the caramel. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 61925,"High Ridge Oxtail Soup 3 tablespoons butter 3 pounds fresh oxtails 1/4 cup flour 2 onions, diced (about 2 cups) 3 carrots, peeled and diced (about 1 1/2 cups) 3 ribs celery, washed and diced 2 to 3 large white turnips, peeled and diced (about 2 cups) 2 cloves garlic, finely diced 1 tablespoon dry rosemary, crushed 1 tablespoon dry savory 1 tablespoon dry mustard powder 2 tablespoons tomato paste 2 tablespoons salt 2 tablespoons ground black pepper 12 ounces dark beer 1 quart chick stock 2 quarts water Instructions: Heat a large pot over medium heat. Add butter and melt until foamy. After trimming any gristle from oxtails, dredge in flour and season with salt and pepper. Place floured oxtails in butter and brown on all sides. Remove from pot. Add onions to pot and caramelize over low heat, taking care not to burn. When onions are brown, add carrots, celery, turnips and garlic and sweat mirepoix together. Add browned oxtails back to pot. Sprinkle oxtail mixture with rosemary, savory, mustard, tomato paste, salt and pepper. Add beer, stock and water. Bring the mixture to a boil and reduce to a simmer. Skim fat from soup. Continue to simmer for 2 hours on low heat. Optional: Cooked meat may be stripped from bone and added back to soup or eaten as is from the bone. ","[Barolo, Cabernet Sauvignon, Malbec, Syrah]" 61926,"Chiles Rellenos 1 cup plus 2 tablespoons grated Manchego cheese 1 cup plus 2 tablespoons grated Panela cheese 3/4 cup grated Anejo cheese 6 large Poblano chiles, roasted, peeled, slit lengthwise down one side and seeded Flour for coating 4 large eggs 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 cups vegetable oil 2 cups Roasted Tomatillo Salsa, recipe follows 6 tablespoons Crema, recipe follows 1 pound tomatillos, husked, washed and cut into quarters 2 - 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped 1/2 cup cold water 1/2 medium onion, cut in half 2 bunches cilantro, stems and leaves 2 teaspoon salt 2 cups heavy cream 1/4 cup buttermilk Instructions: In large bowl combine Manchego, Panela and Anejo cheeses. Set aside. Working on a towel-lined counter, spread open 1 cl at a time. Mold 1/2 cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the cl. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll. Place on a platter and stuff the remaining chiles. (They can now be reserved for up to 2 days, well covered, in the refrigerator.) Preheat the oven to 350 degrees. Spread flour on a platter. Beat the eggs with the salt and pepper in a bowl wide enough for dipping. In a 9-inch cast-iron skillet heat oil over a medium-high heat. Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains. Then dip chiles into the eggs. Test the oil by dropping a bit of egg. If it sizzles immediately and rises to the surface, the oil is ready. Dip the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each. Fry 3 at a time until golden brown all over, about 1 1/2 minutes per side. Drain on paper towels. Reheat oil and repeat with remaining chiles. Transfer chiles to a baking dishes or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes. To serve, coat with Tomatillo salsa (other salsas can also be used). Top with a dollop of Crema. In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days. In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 61927,"Chamomile French Toast 1 1/2 cups heavy cream 4 chamomile tea bags
1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1/3 cup plus 1 tablespoon honey 1 1/2 cups milk
2 teaspoons pure vanilla extract
8 large eggs
Kosher salt 4 tablespoons unsalted butter
8 1-inch-thick slices brioche 1/2 cup mascarpone cheese 2 cups mixed berries Instructions: Preheat the oven to 300? F. Combine the heavy cream and tea bags in a small saucepan. Bring to a simmer, then immediately take off the heat. Let cool 15 minutes, then remove the tea bags. Whisk the lemon zest and juice and 1/3 cup honey in a small bowl. Set aside.
Whisk the chamomile cream, milk, vanilla, eggs, remaining 1 tablespoon honey and a pinch of salt in a medium bowl until completely combined.
Heat a large nonstick skillet over medium heat. Add 1 tablespoon butter and let melt. Put 2 slices of bread in the cream mixture and let it soak through, 10 to 30 seconds. Add the soaked bread to the pan and cook until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet and keep warm in the oven. Add another tablespoon butter to the pan, soak 2 more slices of bread in the cream mixture and cook; transfer to the baking sheet. Repeat with the remaining butter, bread and cream mixture.
Top the French toast with a dollop of mascarpone, some fresh berries and a drizzle of the lemon honey. ","[Burgundy, Riesling, Moscato, Prosecco]

" 61928,"Chili-Rubbed Pork Chops with Grilled Pineapple Salsa 4 pork bone-in rib chops, about 3/4-inch thick, trimmed 1 tablespoon chili powder 1 1/2 tablespoons light brown sugar, packed 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/2 teaspoon salt Pineapple Salsa*: 3 slices pineapple, cut crosswise about 1/2-inch thick, trimmed OR 3 slices canned pineapple, drained 1 jalapeno pepper, halved lengthwise, seeds and veins removed 1 tablespoon lime juice Salt, to taste *Or substitute any store-purchased fruit salsa. Instructions: In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture. Prepare a grill to medium-high heat and lightly oil the grate. Grill pork until internal temperature reaches 160 degrees F, 4 to 5 minutes per side. Grill pineapple (if using fresh) and jalapeno until lightly charred, 2 to 3 minutes per side. Remove chops from grill and let rest 5 minutes. Meanwhile, dice pineapple and finely dice jalapeno. In a medium bowl, combine pineapple, jalapeno, and lime juice. Season to taste with salt. Bell peppers or zucchini, cooked on the grill with the rest of the meal, would be an easy and flavorful side dish. Grill-warmed tortillas would be nice, too. You can also make the recipe using bone-in center rib chops or boneless chops. You can make the salsa with grilled peaches, nectarines or mangoes. If you like, add chopped onion or cilantro to the salsa. Likewise, feel free to play with the rub ingredients to make the mixture your own. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 61929,"Grilled Vegetable Panini 1 medium eggplant, sliced on the bias into 1/4-inch strips 1 medium onion, peeled and sliced into 1/4-inch rounds 1 green bell pepper, stem and seeds removed, sliced in 8 pieces 1 medium yellow squash, sliced on the bias into 1/4-inch strips 1/2 cup canola oil 1 tablespoon minced garlic 1 tablespoon Italian seasoning 1/4 cup red wine vinegar Salt and freshly ground black pepper 1/4 cup green olives, finely chopped 1/2 cup shredded mozzarella 1 French baguet Instructions: Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet. In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing. Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 61930,"Roasted Chilean Sea Bass with Seared Tomatoes and Leeks 1 1/2 pounds Chilean sea bass, skinless and bones removed cut into four 1 1/2\ thick steaks Salt and freshly ground black pepper to taste 3 tablespoons olive oil 1 cup drained canned plum tomatoes, crushed, reserve tomato juice for recipe 3 large leeks, split, carefully washed, julienned 2 shallots, finely minced 1/4 cup pitted nicoise olives 3 tablespoons capers 1/4 cup dry white vermouth 1/2 cup fish stock 3 tablespoons chopped fresh tarragon 3 tablespoons unsalted butter Instructions: Preheat oven to 400 degrees. Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly. Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish. Serve immediately, sprinkled with additional chopped tarragon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61931,"Grilled Prawns with Spicy Fresh Pepper Sauce 1 1/4 cups olive oil 1 grilled yellow bell pepper, peeled, seeded and finely diced 1 grilled poblano cl, peeled, seeded and finely diced 1 grilled serrano cl, peeled, seeded and finely diced, optional 1/4 teaspoon red pepper flakes 2 cloves garlic, finely chopped 1/4 teaspoon kosher salt Freshly ground black pepper Splash red wine vinegar, optional 2 tablespoons finely chopped fresh cilantro leaves 24 prawns, in the shell, preferably with heads 1 tablespoon olive oil 1 teaspoons kosher salt 1 teaspoon freshly ground black pepper Instructions: Mix together all of the sauce ingredients in a medium bowl, cover, and let sit at room temperature for at least 1 hour and up to 2 hours before serving. Heat your grill to high. Toss the prawns with the oil in a bowl and season with the salt and pepper. Grill the prawns for 2 to 3 minutes per side, or until just cooked through. Remove to a platter and immediately spoon the sauce over shrimp with a slotted spoon. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61932,"Smoky Tomato and Eggplant Spread 1 large eggplant (1 1/2 to 2 pounds) 8 tablespoons extra-virgin olive oil
1 1/2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
2 shallots, peeled and chopped
2 roasted red peppers, chopped
4 cloves garlic, peeled and grated
1/4 teaspoon cayenne pepper
One 28-ounce can diced tomatoes
Grilled sourdough bread, for serving
Instructions: Preheat the oven to 425 degrees F. Partially peel the outside of the eggplant, leaving 1 1/2- to 2-inch strips of skin intact, creating alternating stripes of flesh and skin. Cut the eggplant into 2-inch cubes and add it to a rimmed baking sheet. Drizzle the eggplant with 6 tablespoons of the olive oil, sprinkle with 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the eggplant to the oven and roast for 40 minutes, flipping halfway through. After 40 minutes the eggplant should be very tender and browned. In the meantime, heat a high-sided skillet over medium heat. Add the remaining 2 tablespoons of olive oil and then the shallots and cook, stirring frequently, until the shallot has softened, about 5 minutes. Next, add the red pepper and garlic and stir to combine. Add the remaining 1 teaspoon smoked paprika, cayenne and 3/4 teaspoon salt. Stir to coat the vegetables in the spices. Add the tomatoes and bring the mixture to a boil. Turn the heat down to low and simmer for 25 minutes. Add the cooked eggplant to the tomato mixture and stir to combine, slightly mashing the eggplant into the sauce. Transfer the mixture to a bowl and serve with grilled sourdough. ","[Sangiovese, Tempranillo, Garnacha, Pinot Noir]

" 61933,"Peanut Butterballs 18 ounces dry-roasted unsalted peanuts Peanut oil 1 pound confectioners' sugar 1 1/3 cup graham cracker crumbs 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 12 ounces milk chocolate Additional equipment: 2 cookie sheets, about 50 paper bonbon cups or mini-muffin cups, any color Instructions: Grind the peanuts in a food processor until smooth. If the mixture seems too thick and grainy, add peanut oil a little bit at a time by drizzling a thin stream through the feed tube with the motor running. Puree until smooth and the consistency of peanut butter. Transfer the peanut butter to the bowl of a mixer fitted with a paddle attachment (or any large bowl) and add the confectioners' sugar, graham cracker crumbs, and butter. Mix together until smooth. Form the mixture into bite-size balls and set aside on an un-greased cookie sheet. Chill until slightly firmed, about 30 minutes. Meanwhile, arrange the paper cups on a cookie sheet. Melt the chocolate. Dip the tops of the peanut butter balls into the melted chocolate and set each one, chocolate side up, in a paper cup. Let the chocolate set before serving, about 30 minutes at room temperature (or refrigerate 10 minutes if you're in a hurry). Store in an airtight container for up to 1 week. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 61934,"Blood Orange Lemonade 1 cup sugar 1/2 cup water Ice 1 cup fresh blood orange juice, 4 to 6 oranges 1 cup fresh lemon juice, 6 to 8 lemons 3 cups club soda or water 1 lemon 1 blood orange Fresh mint sprigs, for garnish Instructions: In a medium saucepan heat sugar and water for about 5 minutes until all the sugar is dissolved and it becomes a syrup consistency. Set aside to cool slightly. Fill a pitcher with ice and pour in the juices, simple syrup and club soda. Slice the lemon and blood orange into rounds and place them in the pitcher. Stir and pour into glass with ice. Garnish with mint. ","[Prosecco, Sauvignon Blanc, Ros, Vermentino]" 61935,"Golden Ribbons Pasta with Zucchini and Tomato 3 medium yellow vine-ripe tomatoes or yellow-green tone heirloom tomatoes or 1 cup yellow grape tomatoes 1 1/2 cups chicken stock A healthy pinch saffron threads, about 25 threads Salt 1 pound egg tagliatelle 2 tablespoons extra-virgin olive oil 2 tablespoons good quality butter 1 large shallot, finely chopped 1 pound small, firm zucchini, chopped into a small dice or short thin matchsticks 2 large cloves garlic, finely chopped 2 tablespoons chopped fresh thyme leaves Freshly ground black pepper 3 large egg yolks Freshly grated Parmigiano-Reggiano Instructions: If using large tomatoes score the bottoms with an X cutting through outer skin only. Bring a small pot of water to boil over medium heat and submerge the tomatoes for 1 minute. Remove and let cool for 1 to 2 minutes. When cool enough to handle, peel, seed and chop them into a fine dice, about 1/4-inch. Reserve in small bowl. If using grape tomatoes, cut them in half and reserve. Put the stock and saffron into a small pot over medium-low heat. Simmer gently. Bring a large pot of water to a boil over medium heat for the pasta. When the water is at a full, rolling boil, salt the water and add the pasta. Cook the pasta to al dente. Drain. While the pasta is cooking, heat a large skillet over medium heat with extra-virgin olive oil, a couple of turns of the pan, and the butter. When the butter melts into the oil add the shallots, zucchini, garlic and thyme. Season with salt and pepper, to taste, and saute until tender, about 6 to 7 minutes. Stir in the tomatoes and let them heat through. Add the pasta and stir gently. Beat the egg yolks in a small bowl with 1/2 cup of the saffron stock. Pour the remaining stock and tempered eggs over the pasta and turn off the heat. Toss the pasta and the sauce for 1 to 2 minutes to thicken the sauce. Serve the pasta immediately in shallow bowls garnished with Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 61936,"Oven Roasted Lamb Shanks with Black Currant and Toasted Almond Sauce and Potato Black Truffle Gratin 4 small lamb shanks Salt and freshly ground pepper Olive oil 1 large onion coarsely chopped 4 cloves garlic, coarsely chopped 2 large carrots, coarsely chopped 2 stalks celery, coarsely chopped 1 cup red wine 4 cups chicken stock 1 cup cranberry juice 2 tablespoons butter 1/4 cup dried black currants 1/4 cup sliced almonds, toasted 1 1/4 cups heavy cream 1 black truffle, thinly shaved 4 large potatoes, peeled and thinly sliced on a mandoline 4 teaspoons black truffle oil Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Season each shank with salt and pepper. Heat olive oil in a large Dutch oven and sear the shanks. Remove once browned. Add the onions, garlic, carrots and celery and cook until lightly golden brown. Return the shanks to the pot. Add the wine, chicken stock and cranberry juice and season with salt and pepper. Bake covered in the oven for 1 1/2 hours, or until the shanks are very tender. Remove the shanks from the pot and strain the sauce mixture into a clean small saucepan. Over medium heat, swirl in the butter, currants and almonds and season with salt and pepper, to taste.; Potato-Black Truffle Gratin Preheat oven to 375 degrees F. Place the cream in a small saucepan with a few shavings of the black truffle and bring to a simmer. Remove and let steep for 10 minutes. Butter a baking dish and place a layer of potatoes in the bottom of the pan. Ladle 1/4 cup of the cream over the potatoes, season with salt and pepper and drizzle with 1 teaspoon of the black truffle oil. Repeat 4 times. Bake the gratin for 35 to 40 minutes, or until the potatoes are cooked through. Remove from the oven and let rest 10 minutes before cutting into squares. Garnish each square with a shaving of black truffle. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]

" 61937,"Burnt Alaska 2 ounces rum, such as Smith and Cross 2 ounces half-and-half 1 ounce dry oloroso sherry
1 scoop rocky road ice cream
1/3 cup Italian Meringue, recipe follows 4 large egg whites, at room temperature 1/2 teaspoon cream of tartar 1 1/4 cups granulated sugar 1 teaspoon vanilla extract Instructions: Put the rum, half-and-half, sherry and ice cream in a blender and blend until smooth. Pour into a rocks glass. Pipe the meringue on top of the drink, then use a kitchen blowtorch to brown the meringue. Place the whites in the bowl of a standing mixer fitted with a whisk attachment. In a heavy-bottomed saucepot, combine the cream of tartar, 1 cup of the sugar and 1/4 cup water and place over medium-high heat. Cook until the syrup registers 245 degrees F on a candy thermometer. While the syrup is cooking, whip the egg whites to soft peaks, then gradually add the remaining 1/4 cup sugar and whip to stiff peaks.
When the syrup reaches the correct temperature, turn the mixer to medium high and slowly pour the syrup down the side of the bowl (avoiding the whisk) into the meringue. Beat for 1 to 2 minutes, then lower the speed to medium and mix until the meringue is cooled, 6 to 8 minutes. Mix in the vanilla extract. Use the meringue to top a pie or for baked Alaska. Or bake into meringue cookies. ","[Rum, Brandy, Port, Madeira]" 61938,"Grilled Seafood Pasta Fra Diavolo 1/2 cup olive oil 1 tablespoon red chili flakes
1 pound Campari tomatoes, halved 1 Anaheim cl pepper, halved and seeded
1/4 teaspoon kosher salt
2 lobster tails 1 pound linguini
8 ounces large shrimp, shelled and deveined
Kosher salt 2 shallots, finely chopped
1 clove garlic, finely chopped
1/2 cup white wine
8 ounces clams, scrubbed
3/4 cup freshly grated Parmesan
2 tablespoons freshly chopped parsley
1 tablespoon unsalted butter
Zest of 2 lemons
Freshly ground black pepper Instructions: For the chili oil: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Strain the oil into a heatproof container. For the spicy tomato sauce: Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and cl with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the cl, then add to the bowl with the tomatoes. For the pasta: Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water. While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat. Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp. Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes. Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61939,"Roasted Acorn Squash Agrodolce Vegetable oil, for frying 15 fresh sage leaves Pinch kosher salt 2 large acorn squash 1/4 cup extra-virgin olive oil
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
Kosher salt 4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup apple cider vinegar
2 tablespoons sugar
1/4 cup mascarpone cheese
1/4 cup smoked almonds
Instructions: For the fried sage leaves: Heat a small saucepan with 1 inch oil over medium-high heat. Test the oil by touching the tip of a sage leaf in the oil; if it bubbles, the oil is ready for frying. Fry the leaves, 3 to 4 at a time, until the bubbles subside and the leaves become crisp. Drain on a paper-towel-lined plate and sprinkle with salt. For the squash: Preheat the oven to 450 degrees F. Using a chef's knife, cut off a small amount off the top and bottom of each squash. Set the squash, cut-side down, and cut in half. Using a large spoon, scoop out and discard the seeds. Cut each half into 5 wedges and place them in a large bowl. Add the olive oil, cayenne, cinnamon and 1 teaspoon salt. Toss with your hands to coat well, then transfer the squash to a rimmed baking sheet. Bake, flipping halfway through, until golden brown and fork tender, 35 minutes. Place the butter in a small skillet and melt over medium heat until the foam subsides and the solids begin to smell nutty and turn brown, 3 to 4 minutes. Allow the butter to cool for 2 minutes. In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved, then whisk in the brown butter, using a rubber spatula to get all the brown bits out of the pan. Season with 1/2 teaspoon salt. Lay the squash on a serving platter and spoon the vinaigrette over. Dollop with the mascarpone and sprinkle with the almonds and fried sage. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 61940,"Gateau a l'Orange Heaping 1/2 cup superfine sugar 6 tablespoons soft unsalted butter, plus extra for greasing 2 extra-large eggs 2/3 cup self-rising flour 1 scant teaspoons baking powder 1 large juicy orange 1 tablespoon Cointreau 5 tablespoons orange juice 1 tablespoon Cointreau 7 to 8 tablespoons confectioners' sugar Instructions: Heat the oven to 350 degrees F. Beat the sugar and butter together until creamy. Beat in the eggs. Sift the flour and baking powder over the mixture and fold them in lightly. Grate the zest of the orange and squeeze out the juice. Stir zest, juice, and Cointreau into the batter. Then grease a 5-cup bread pan and spoon in the batter. Knock the pan against the countertop to settle the contents. Bake for about 50 minutes, until the cake is firm but bouncy to the touch and the blade of a knife inserted into it comes out clean. Leave it to cool for 10 to 15 minutes, then unmold onto a dish. Meanwhile, prepare the glazing. In a small saucepan, gently warm the orange juice and Cointreau. Stir in the confectioners' sugar. Using a pastry brush, paint the glaze over the cake--some of the glaze will seep in, the rest will form a light crust. Serve cold. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 61941,"Chocolate Cake for Two Cooking spray 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/4 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon kosher salt 1/3 cup buttermilk 1 large egg, at room temperature 1/2 teaspoon pure vanilla extract 1/3 cup hot water 10 tablespoons unsalted butter 6 tablespoons unsweetened cocoa powder 4 tablespoons confectioners' sugar Pinch fine salt 2 tablespoons light corn syrup 1/4 teaspoon pure vanilla extract 3 ounces semisweet chocolate, melted Instructions: For the cake: Preheat the oven to 350 degrees F. Line a 9-by-2-inch round cake pan with parchment paper, and spray with cooking spray. Whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium bowl. Beat together the buttermilk, egg and vanilla in a measuring cup. Pour the wet ingredients into the dry, and beat with a wooden spoon until well combined, scraping the side and bottom of the bowl once or twice with a rubber spatula. Stir in the hot water until it is all absorbed and the batter is smooth (it will be thin). Pour the batter into the prepared pan, and bake until the top is shiny, the cake is just beginning to pull away from the side of the pan and a toothpick inserted in the center comes out with a crumb or 2 attached, about 20 minutes. Let the cake cool in the pan on a cooling rack for 20 minutes. Turn the cake out of the pan, remove the parchment paper and let the cake completely cool on the rack, right-side up, about 1 hour. (The cake will be thin, but don't worry-it will magically be OK once it's stacked with frosting.) For the frosting: Pulse the butter, cocoa powder, confectioners' sugar and salt in a food processor 10 times, stopping halfway through to scrape the bottom and side of the bowl with a rubber spatula. Add the corn syrup and vanilla, and pulse 5 times. Scrape the bottom and side of the bowl, drizzle in the chocolate and pulse 5 more times to combine. Transfer the frosting to a small bowl. To assemble: Cut the cooled cake into 4 even quarters. Frost the top of each quarter with about 2 tablespoons of the frosting (an offset spatula helps spread the frosting evenly). Stack the frosted quarters directly on top of each other on a serving plate, resulting in a 4-layer wedge of cake with frosting between layers and on top. Frost all 3 sides of the cake with the remaining frosting until completely covered. Let sit for 30 minutes. Halve and serve. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 61942,"Ham and Cheese Scone Sandwiches 1 1/2 cups (210 grams) all-purpose flour, plus more for dusting 1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
Roasted Garlic, recipe follows 1/2 cup sour cream
1 large egg, beaten
2 tablespoons unsalted butter, cold and cubed
3 tablespoons chopped fresh chives
1 tablespoon heavy cream
1 teaspoon flaky salt
3 tablespoons apricot jam 1/2 pound sliced deli honey ham
1/4 pound sliced sharp white cheddar
1 head of garlic Olive oil
Instructions: For the scones: Preheat the oven to 375 degrees F. Combine the flour, sugar, baking powder, baking soda and kosher salt in a large bowl and whisk together. In the bowl with the Roasted Garlic, add the sour cream and egg. Whisk together and set aside. Using your fingers or a pastry blender, cut the butter into the flour mixture until it forms pea-size bits. Toss in the chives. Add the sour cream mixture and mix just until a sticky dough forms. Turn the dough out onto a liberally floured counter and press together to form a 6-by-6-inch square. Trim each side (keep the trimmings and bake off for a little snack) and cut into 9 squares. Place on a parchment-lined baking sheet. Brush the tops with heavy cream, sprinkle with flaky salt and bake until lightly browned and crackly on top, 15 to 20 minutes. For the sandwiches: Split open the scones and toast the insides on a griddle or pan. Spread about 1/2 teaspoon of the apricot jam on each of the toasted sides. On the bottom halves, layer on the ham, cheese and then the tops of the scones and eat right away. The scones will keep for a couple days in a plastic bag or airtight container at room temperature. Toast and spread with butter or jam. Preheat the oven to 325 degrees F. Slice off the top of the head of garlic, drizzle with olive oil and wrap in foil. Roast for about an hour. Remove from the oven and allow the garlic to cool inside the foil. When cool, open the foil and squeeze the roasted garlic from each clove into a small bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 61943,"Filet of Beef with Madeira Sauce 4 pound filet 2 tablespoons olive oil 1 teaspoon freshly ground black pepper 1 1/2 teaspoons salt 1 cup Sercial Madeira 1 1/2 cups beef broth 2 teaspoons arrowroot dissolved in 1 tablespoon water 2 tablespoons chopped parsley Instructions: Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil. Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute. Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 61944,"Cherry Lime Slushies One 12-ounce jar stemless maraschino cherries 2 1/2 cups ice
1 cup lemon-lime soda
1/2 cup frozen limeade concentrate
Juice of 1 lime plus wedges, for garnish
Instructions: Reserve 4 of the cherries for garnish, then add the remaining cherries with their liquid, ice, soda, limeade concentrate and lime juice to a blender and blend until the ice is crushed. Serve in glasses with cherries and lime wedges for garnish. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 61945,"Southern-Style Brisket 2 teaspoons chili powder 2 teaspoons mustard powder 2 teaspoons packed dark brown sugar 1 teaspoon cayenne pepper Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 to 4 pounds point-end brisket, preferably with 1/4-inch-thick fat cap 2 tablespoons vegetable oil 3 cloves garlic, finely chopped 1 tablespoon chili powder 3/4 cup apple cider vinegar 3/4 cup ketchup 1/3 cup fresh lemon juice (2 to 3 lemons) 1/3 cup Worcestershire sauce 1/3 cup packed dark brown sugar 3 tablespoons yellow mustard 1/4 teaspoon ground allspice Freshly ground black pepper Instructions: Make the brisket: Combine the chili powder, mustard powder, brown sugar, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Rub on the brisket, cover and refrigerate overnight.
Remove the brisket from the refrigerator about 1 hour before cooking and let sit at room temperature. Soak a few handfuls of mesquite or hickory wood chips in water 30 minutes; drain.
Preheat a grill to low, then prepare for indirect heat: For a gas grill, turn off the burners on one side; put the wood chips in a smoker box and position under the grate over the heated burners. For a charcoal grill, push the coals to one side; once the temperature registers 200 degrees F (you should be able to hold your hand 5 inches from the coals for 6 seconds), scatter the wood chips on top. Position a drip pan under the grate on the cooler side of the grill. Put the brisket fat-side up on the grill above the drip pan. Cover and grill, undisturbed, until a thermometer inserted into the thickest part registers 185 degrees F to 200 degrees F, 3 hours, 30 minutes to 5 hours. If using a charcoal grill, leave the vents nearly closed and scatter 6 to 8 unlit charcoal briquettes and a handful of prepared wood chips on top of the lit coals every 45 minutes to 1 hour. Remove the brisket from the grill, wrap in foil and let rest at least 30 minutes. Pour the drippings from the drip pan into a bowl and let cool completely.
Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, 30 seconds. Add the chili powder and cook, stirring, until brick red, about 30 seconds. Stir in 1 1/2 cups water, the vinegar, ketchup, lemon juice, Worcestershire sauce, brown sugar, mustard, allspice and 3/4 teaspoon black pepper. Bring to a low simmer and cook, stirring occasionally, until slightly thickened, 45 to 55 minutes. Remove from the heat and let cool slightly. Whisk the reserved drippings, then whisk 1 to 2 tablespoons into the barbecue sauce. Thinly slice the brisket against the grain. Serve with the barbecue sauce.
Dry cast-iron pans thoroughly with paper towels after washing to keep them from rusting.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 61946,"Meatloaf With Sauce Made from Soda, Soy Sauce and Worcestershire 5 pounds 80-percent beef 20-percent pork ground meat blend 1 1/4 cups panko breadcrumbs
1/2 cup milk
1/2 cup small-dice green bell pepper 1/2 cup small-dice red bell pepper 1/2 cup small-dice sweet onion 1/4 cup minced garlic
1/4 cup minced mixed fresh parsley and chives 1/4 cup Worcestershire sauce 2 tablespoons ground coriander
2 tablespoons onion powder
1 tablespoons kosher salt
1/2 tablespoon ground black pepper
1/2 tablespoon ground white pepper
2 eggs
Clarified butter, for searing 1 quart sliced crimini mushrooms
1/2 cup Bistro Sauce, recipe follows 16 strips bacon 2 cups ketchup
One 102-ounce (#10 can) tomato fillets 8 cups soda, such as Coca-Cola 2 cups soy sauce 2 cups Worcestershire sauce 1/2 cup garlic powder 1/2 cup ground black pepper 1/2 cup sugar 1/4 cup Italian seasoning 1/4 cup kosher salt 2 tablespoons sriracha 1 pound raisins Instructions: Preheat the oven to 375 degrees F. Combine the meat, panko, milk, bell peppers, onion, garlic, herbs, Worcestershire sauce, coriander, onion powder, salt, black pepper, white pepper and eggs in a large mixing bowl. By hand, fold all the ingredients together until thoroughly mixed. Remove a small amount of the mixture and sear it in clarified butter in a skillet over medium heat until cooked through, 4 to 5 minutes, to test for flavor and consistency. The meat may appear under-seasoned; this is okay. In a separate mixing bowl, combine the mushrooms and Bistro Sauce and mix thoroughly. Place the mushrooms in a fine-mesh sieve set over a bowl and let the excess sauce drain off and collect in a bowl; reserve for the glaze. Line a sheet pan with the bacon in a crisscross weave pattern. Put approximately half the meatloaf mix into the pan and spread out evenly. Make a vein of mushrooms that runs down the entire center of the pan. Take the rest of the meatloaf mix and cover the mushrooms in an even layer. Fold the bacon over the meatloaf. Flip the meatloaf over onto a lined sheet pan. Bake the meatloaf for 20 minutes. Lower the oven temperature to 350 degrees F. Cover the meatloaf with foil and continue baking until the internal temperature reaches 165 degrees F, about 20 additional minutes. Combine the reserved Bistro Sauce with the ketchup and refrigerate until ready to serve. Top the meatloaf with the sauce before serving.
Combine the tomatoes, soda, soy sauce, Worcestershire sauce, garlic powder, pepper, sugar, Italian seasoning, salt, sriracha, raisins and 1/2 cup water in a large saucepan over medium heat. Cook until reduced by two-thirds, 45 minutes to 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 61947,"Pasta Salad with Asparagus, Baby Corn, and Fresh Herbs 1 pound cooked ziti 1 cup cooked asparagus 1 can baby corn, drained 1/2 cup diced oil-packed sun dried tomatoes 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil 1/2 cup bottled Italian or Caesar dressing Instructions: Cook pasta according to package directions. Drain and transfer to a large bowl. Add asparagus, corn, sun-dried tomatoes and parsley and toss to combine. Add dressing and toss to coat. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 61948,"Spicy Pineapple Margaritas 4 ounces good-quality silver tequila 1 1/2 ounces agave syrup or simple syrup 4 1-inch chunks pineapple, plus wedges for garnish 2 sprigs fresh cilantro 2 1/4-inch-thick slices red cl pepper (with seeds), plus more for garnish 4 ounces pineapple juice 2 ounces lime juice (from about 2 limes) 1 ounce triple sec Kosher salt, for the glasses (optional) Instructions: Combine the tequila, agave, pineapple, cilantro and cl pepper in a large shaker; muddle with the end of a wooden spoon. Add the pineapple juice, lime juice and triple sec to the shaker and fill with ice. Cover and shake vigorously for 15 seconds. Strain into 2 rocks glasses filled with ice. (Rim the glasses with salt, if desired.) Garnish with the pineapple wedges and more cl pepper. ","[Margarita, Sauvignon Blanc, Moscato, Pinot Grigio]" 61949,"Five-Spice Duck 4 teaspoons fennel seeds 1 cinnamon stick, broken up 6 whole star anise 1 teaspoon Szechwan peppercorns or 1/2 teaspoon cardamom seeds 1/2 teaspoon whole cloves 1 dried chipotle pepper, stem and seeds removed 1 tablespoon peeled and grated fresh ginger 1 tablespoon minced garlic 1/2 cup brown sugar 3 tablespoons kosher salt 1 tablespoon freshly ground black pepper 2 ducks, about 5 pounds each, cavities cleaned, excess fat trimmed, rinsed and patted dry Instructions: To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted spices in a spice mill or clean coffee grinder. Transfer the ground spices to a bowl. Add the ginger, garlic, brown sugar, salt, and pepper. Stir to combine well. Pat spice rub generously all over the skin of the ducks, place them on a rack over a roasting pan, and refrigerate them, uncovered, for at least 2 hours, or, preferably overnight. Preheat a grill. When you are ready to cook the ducks, place them on a rotisserie over a grill with a drip pan set directly under the ducks. Keep the fire fairly low to avoid flare ups. Cook the ducks until the juices run clear and an instant read thermometer inserted into the thigh reads 175 degrees F, about 2 to 2 1/2 hours. Remove the ducks from the rotisserie and carve them into breast and leg-thigh portions. ","[Shiraz, Cabernet Sauvignon, Malbec, Tempranillo]" 61950,"Shrimp and Vegetable Tempura 1 cup Dashi, recipe follows (or 1 teaspoon instant dashi powder, such as Ajinomoto\u2019s Hondashi, dissolved in 1 cup water) 1/4 cup mirin 1/4 cup soy sauce 1/2 cup grated daikon radish, or to taste, lightly squeezed to remove excess liquid 1 pound peeled and deveined large shrimp (see Cook\u2019s Note), rinsed in cold water and thoroughly dried 16 green beans, trimmed 8 shiitake or button mushrooms, stems trimmed 8 shishito peppers, each slit about 1 inch (so they don't burst in the oil) 1 medium sweet potato, peeled and cut into slices about 1/3 inch thick 1 small onion, peeled and cut into slices about 1/3 inch thick Vegetable or peanut oil, for frying 1 cup cake flour 1/4 cup potato starch or cornstarch 1 cup ice-cold water, plus more if needed 1 large egg 3 ice cubes One 4-inch-square kombu (dried kelp; about 10 grams) 3/4 packed cup katsuobushi (dried bonito flakes; about 15 grams) Instructions: Refrigerate a large bowl until chilled, about 15 minutes. For the dipping sauce (tentsuyu): Bring the Dashi, mirin and soy sauce to a boil in a small saucepan. Set aside until ready to serve, then divide among 4 small bowls. Place the grated daikon in a small dish. For the shrimp and vegetables: Assemble the chilled shrimp, green beans, mushrooms, shishitos, sweet potatoes and onions on 2 large plates. Heat about 2 inches of oil in a large wok or deep, heavy-bottomed skillet over medium-high heat until it reaches 360 degrees F. Line a baking sheet with a double layer of paper towels or a wire rack and place near the wok. For the batter: When the oil is almost ready, sift the cake flour and potato starch into the chilled bowl. Whisk the water and egg in a small bowl (or in the water measuring cup) until completely combined. Using chopsticks or a large fork, stir the egg mixture into the flour mixture until barely combined and lumps of flour still remain. (Better to undermix than overmix, so err on the side of caution.) The batter should be the thickness of cream; add 1 to 2 tablespoons more water if needed. Mix in the ice cubes. Working with several pieces of the shrimp and vegetables at a time, dip them into the batter, then gently lay them in the oil away from you. (It\u2019s important not to overcrowd and to maintain the temperature of the oil; adjust the heat, as needed.) Fry, flipping them once or twice, until pale golden brown and crisp, 1 to 2 minutes (some ingredients may take longer than others); transfer to the lined baking sheet. Serve the tempura immediately (ideally, one person will continue frying while the lucky others get to eat the tempura at its best!) with the bowls of dipping sauce and grated daikon on the side for people to stir into the sauce, if they like. Continue with the remaining ingredients, skimming the surface of the oil as needed. Combine the kombu and 3 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you\u2019re short on time, but it does lend a little extra flavor.) Heat the mixture over medium heat until the water comes to a near boil but doesn\u2019t actually boil, about 5 minutes. Discard the kombu. Add the katsuobushi evenly over the water and bring to a boil over high heat, then immediately remove from the heat. Let steep for about 10 minutes without stirring. Pour the dashi through a fine-mesh strainer into a bowl or quart measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy or bitter. Dashi is best used the day it is made, but it can be cooled and refrigerated in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61951,"Herby Snap Pea and Radish Salad Kosher salt and freshly ground black pepper 1 pound snap peas, strings removed and cut in half vertically 1/2 cup Greek yogurt 2 tablespoon lemon juice 2 tablespoons chopped fresh dill 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh mint 1 tablespoon vegetable oil 5 to 7 radishes, (about 1 bunch) cut into 1/3-inch-thick matchsticks Instructions: Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside. Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside. Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing. Serve immediately or refrigerate in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 61952,"Homemade Butter 2 cups cold 35% cream (500 milliliters) 1 cup ice 1/2 teaspoon sea salt Instructions: Pour the cream into a food processor and process on high for about 5 minutes, or until the cream looks very curdled and it sounds splashy. Strain the mixture through a fine-mesh sieve lined with cheesecloth and squeeze gently to remove as much of the buttermilk as possible. Add the ice to a large bowl and cover with water. Add in the butter and, using your hands, squeeze and knead the butter just to get a bit more of the buttermilk out and lightly chill the butter. Drain away the water and ice, dry out the bowl and mash the salt into the butter. Transfer to a serving vessel or wrap in wax or parchment paper and serve at room temperature or chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61953,"No-Churn Vanilla Ice Cream 1 14-ounce can sweetened condensed milk 1 1/2 teaspoons vanilla bean paste 1 teaspoon pure vanilla extract 1/4 teaspoon salt 2 cups heavy cream 1/4 cup sour cream Instructions: Whisk the sweetened condensed milk, vanilla bean paste, vanilla extract and salt in a medium bowl until combined. Combine the heavy cream and sour cream in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, 2 to 4 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture to lighten. Then add the lightened condensed milk mixture to the remaining whipped cream and fold until evenly combined and there are no white streaks. Transfer the mixture to a loaf pan or other freezer-safe container, cover and freeze until firm, at least 5 hours. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 61954,"Schnitzel Biscuits 3 tablespoons table salt 1 tablespoon sugar 1 pork tenderloin, silver skin removed (1 1/4 to 1 1/2 pounds) Crushed black pepper 1 cup all-purpose flour 2 eggs, beaten 2 cups panko breadcrumbs, lightly seasoned with salt and pepper 3 tablespoons vegetable oil Grapevine KY Buttermilk Biscuits, recipe follows Raspberry Mayo, recipe follows Cider-Braised Red Cabbage, recipe follows 4 cups self-rising flour, plus more for dusting 1 stick good butter, plus 3 tablespoons melted 2 to 3 cups cold buttermilk 1 tablespoon vegetable oil 1 cup good-quality mayo 1 tablespoon freshly squeezed lemon juice 1 tablespoon raspberry preserves 1/2 teaspoon fresh lemon zest 1/8 teaspoon freshly ground black pepper 2 tablespoons butter 1 teaspoon caraway seeds 1 head red cabbage, thinly sliced 3/4 cup apple cider 1 tablespoon apple cider vinegar Salt and freshly ground black pepper Instructions: For the brine: Mix the salt and sugar in 6 cups cold water until dissolved. Pour the brining liquid into a one gallon zipper-topped bag and place the pork in the brining liquid. Place the bag in a large bowl to prevent leakage, and keep in the fridge for 1 hour. For the pork: After 1 hour, remove the pork and dry off with paper towels. Cut into 1-inch medallions, making about 8 medallions. Gently pound each medallion with a meat mallet until the pork is about 1/4-inch thick. Sprinkle with pepper and set aside. Set a wire rack inside a baking sheet. Set up a standard breading procedure in three shallow pie tins. Put the flour in one, the beaten egg in another and the panko in the last one. Dredge each medallion in the flour, shake off any excess, then in the egg, let the excess drip and then coat fully in the breadcrumbs. Set aside the wire rack. Preheat the oven to 175 degrees F. Heat up the oil in a heavy-bottomed skillet to medium heat. Place half of the medallions in the oil and fry on each side until golden brown, 3 to 4 minutes a side. Set the cooked medallions aside on another wire rack and place in the oven to stay warm. Repeat with the remaining medallions.
For the sandwich build: Carefully split the Grapevine KY Buttermilk Biscuits and lay a medallion or 2 on the bottom portion. Slather the biscuit tops with Raspberry Mayo and then top with some Cider-Braised Red Cabbage. Serve any remaining cabbage on the side. Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!) Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the 3 tablespoons melted butter. Bake until golden brown, about 15 minutes. Mix the mayo, lemon juice, raspberry preserves, lemon zest and pepper in a bowl. Heat a heavy-bottomed Dutch oven over medium heat. Add the butter until melted. Add the caraway seeds and stir until fragrant, about 30 seconds. Add the cabbage in batches until slightly wilted, 5 minutes. Add the cider and vinegar and simmer for 15 minutes until the cabbage is soft and supple. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61955,"German Chocolate Cupcake 2 cups cake flour (not self rising), sifted 1 teaspoon baking soda 3/4 teaspoon kosher salt 1 1/3 cup sugar 3/4 cup unsalted butter, room temperature 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk 5 ounces German chocolate, melted and cooled 2 1/3 cups sweetened coconut flakes 1 1/2 cups pecans, chopped 1 1/2 cups sugar 12 tablespoons unsalted butter 1 1/2 teaspoons pure vanilla extract 4 large egg yolks, room temperature, slightly beaten One 12-ounce can evaporated milk 1 cup unsalted butter 1/2 cup cocoa powder 1 teaspoon vanilla extract 1/4 cup milk, plus more 4 cups powdered sugar Instructions: For the batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners. Whisk together the flour, baking soda and salt. In a mixing bowl, cream the sugar and butter until light and fluffy with an electric hand mixer. Add the eggs, one at a time, beating until each is incorporated. Beat in the vanilla. Reduce to a low speed. Add the flour mixture in 3 batches, alternating with buttermilk. Beat in the melted and cooled chocolate. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely. For the filling: In a large mixing bowl, combine the coconut flakes and pecans, and set aside. In a medium saucepan, combine the sugar, butter, vanilla, egg yolks and evaporated milk. Heat the pan over medium-high heat until it begins to boil. Stir constantly. Let the mixture boil for an additional 2 minutes. Remove from the heat and pour over the coconut and chopped pecans mixture. Stir until completely incorporated. Put in the refrigerator for 1 to 1 1/2 hours to cool and thicken. For the frosting: In a mixing bowl, cream the butter and cocoa powder with an electric hand mixer on medium-high until light and creamy. Add in the vanilla. Add in the milk. Add 1 cup of the powdered sugar at a time, mixing between each addition. Add more milk as needed until you reach the desired consistency. Add the frosting to a piping bag fitted with a large star tip. To assemble, pull out the centers of the cooled cupcake with a cupcake corer. Fill with the coconut pecan filling. Pipe the frosting onto each cupcake. Place a small amount of coconut pecan filling on top for garnish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61956,"Fried Butternut Squash with Spicy Honey 1 1/2 cups all-purpose flour Kosher salt 1 cup cornmeal 2 tablespoons finely chopped fresh sage 1 cup buttermilk 16 to 20 1/8-inch-thick slices peeled butternut squash (from 1 medium squash; use a mandoline) Vegetable oil, for frying 1/4 cup honey 2 to 3 teaspoons hot sauce Instructions: Mix 1/2 cup flour and 1/2 teaspoon salt on a plate. Whisk the remaining 1 cup flour, the cornmeal, sage and 2 teaspoons salt in a large bowl. Pour the buttermilk into a medium bowl. Dredge the squash slices in the flour, dip in the buttermilk, then coat with the cornmeal mixture, shaking off any excess. Place on a rack set on a baking sheet. Heat about 2 inches vegetable oil in a large heavy pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Mix the honey and hot sauce in a small bowl. Working in batches, fry the squash, turning once, until golden brown, about 4 minutes. (Adjust the heat as needed to maintain the oil temperature.) Remove with a slotted spoon and return to the rack to drain. Season with salt. Serve hot or at room temperature with the spicy honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 61957,"Campfire Skillet Cookie 2 sticks (1 cup) unsalted butter, at room temperature 2 1/2 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1 1/2 cups sugar 1 teaspoon pure vanilla extract 1 large egg 7 red hard candies, such as Jolly Rancher, crushed 7 pink hard candies, such as Jolly Rancher, crushed
One 16-ounce can vanilla frosting 3 drops leaf green gel food coloring 14 chocolate wafer sandwich cookies (1 sleeve), crushed 3 pirouettes cookies, cut into thirds 6 milk chocolate-covered caramel and biscuit candy bars, such as Twix (three 1.79-ounce packages) 6 marshmallows 6 pretzel rods Instructions: For the skillet cookie: Position an oven rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10-inch cast-iron skillet with about 1 tablespoon of the butter. Whisk together the flour, baking powder and salt in a medium bowl. Beat the sugar and remaining butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla and egg, beating to incorporate. Add the flour mixture in 2 additions, beating on medium-low speed until incorporated. Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the edges are brown and the top is golden but still slightly soft, 40 to 45 minutes. Cool on a wire rack 15 minutes. For the decorations: Lower the oven temperature to 300 degrees F. Line a baking sheet with aluminum foil.
Sprinkle the crushed red and pink candies on the baking sheet in a single layer but touching. Bake until melted, 5 to 7 minutes. Cool on the baking sheet, then break into large shards for the candy fire. Meanwhile, remove one-quarter of the frosting to a small bowl and combine with the green food coloring. Transfer to a piping bag fitted with a medium grass tip. Spread the remaining frosting in the center of the cookie, leaving a 1 1/2-inch border around the edge. Sprinkle the crushed chocolate cookies over the frosting, covering all of the white. Pipe the green grass frosting to fill in the border.
Pile the pirouette cookie pieces in the center to form kindling. Top with some of the smaller or crushed shards of melted candy.
Form a firewood teepee with the candy bars. Arrange tall shards of the melted candy fire sticking out of the gaps.
Attach a marshmallow to each pretzel rod. Lay the pretzel skewers across the candy fire pit and gently toast the marshmallows with a small kitchen blowtorch. Slice and serve with all the gooey, melted toppings. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 61958,"Grilled Asparagus with Feta 1 pound asparagus 3 tablespoons chopped fresh thyme leaves 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup crumbled feta Instructions: Slice about 1-inch from the bottom of the asparagus stalks. Place stalks in a jar of water to rehydrate for several hours. Cover an outdoor grill with aluminum foil. Preheat grill to high heat. In a large bowl, toss asparagus with thyme and olive oil until all the asparagus is coated. Season with salt and pepper. Place asparagus on the foil-covered grill and cook until tender, rotating frequently to avoid scorching, about 6 to 7 minutes. Place asparagus on a platter and sprinkle with the feta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 61959,"Black and White Brownies Butter and flour for baking pan 1 cup plus 6 tablespoons (3 ounces) cake flour, sifted after measuring 1/2 teaspoon salt 1 tablespoon instant coffee 4 ounces unsweetened chocolate, melted and cooled to room temperature 5 1/2 ounces unsalted butter 1 1/2 cups white chocolate, cut up 4 large eggs 1 cup, plus 10 tablespoons sugar 1 teaspoon vanilla Instructions: Preheat the oven to 350 degrees. Lightly butter and flour a 9 by 13-inch baking pan and set aside. Blend the flour with salt and coffee and set aside. In a double boiler, over medium heat, melt the chocolate. When melted, add the butter and melt, over low heat and stir until smooth; let cool to room temperature. While this is cooling, cut the white chocolate into bit sized bits With an electric mixer beat the eggs and sugar for about 5 minutes or until light, thick and ribbony. When the chocolate has melted, fold it into the eggs along with the vanilla. Gently with a rubber spatula, fold the flour into the batter in a few smooth swift strokes. Do not over mix or the brownies will be heavy. Fold in the white chocolate chunks and transfer the batter into the prepared baking pan. Bake for 20 to 25 minutes or until the top springs back when you press it lightly with your fingertips or when a toothpick when inserted in center of dough comes out clean. Remove from the oven and let set until completely cool. Cut into rectangles and wrap individually in plastic wrap or foil to keep them very fresh. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]

" 61960,"Char-Corn-Cress Chowder with Wonton Crackers 4 wonton wrappers 2 tablespoons vegetable oil Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1 medium onion, chopped 1 tablespoon all-purpose flour 3 cups whole milk One 14-ounce can creamed corn 12 ounces skinless arctic char fillets, cut into 1-inch cubes 2 cups chopped watercress Instructions: Preheat the oven to 450 degrees F. Brush the wonton wrappers with the vegetable oil and sprinkle with a pinch each of salt and pepper. Cut the wanton wrappers into triangles and bake on a baking sheet until golden and crisp, about 6 minutes. Heat the butter in a skillet over medium heat, add the onions and cook until softened, about 6 minutes. Stir in the flour, 3/4 teaspoons salt and a couple turns of black pepper until well incorporated. Whisk the milk into the onions and bring to a boil. Stir in the creamed corn and bring to a boil, then remove from the heat. Stir in the char and watercress and let sit until the fish is just cooked through, about 8 minutes. Serve with the wonton crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61961,"Benne Crescent Cookies 3/4 cup benne (sesame) seeds* 3/4 cup (6 ounces) butter, softened 1/4 cup sugar 1/4 cup packed light brown sugar 1 teaspoon vanilla extract 2 tablespoons maple syrup 1/4 teaspoon salt 2 cups all-purpose flour Confectioners' sugar Instructions: Preheat oven to 300 degrees F. Spread seeds on a baking sheet. Toast at 300 degrees for 15 minutes until toasted evenly or golden brown. Beat the butter, sugar, and brown sugar in mixing bowl until creamy. Blend in the vanilla, maple syrup and salt. Stir in the flour and benne seeds and mix well. Roll into cylinder, wrap in plastic film and chill for 1 hour or more. Preheat oven to 325 degrees F. Slice into 1/8-inch thick rounds (approximately tablespoon size), roll and shape into crescents and bake cookies on nonstick or parchment-lined baking sheet until light brown, approximately 12 minutes. Cool slightly and roll warm cookies in confectioners' sugar. *Cook's Note: Buy hulled raw seeds in bulk from a natural foods store. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61962,"Albondigas Tacos 2 heads garlic 3 plum tomatoes 2 tablespoons extra-virgin olive oil Kosher salt 2 medium onions, quartered 2 small poblano cl peppers 2 tablespoons chopped canned chipotles in adobo sauce 2 tablespoons lard or shortening 2 cups beef or chicken stock 4 tablespoons cold unsalted butter, cut into pieces 2 teaspoons adobo seasoning Freshly ground pepper 1 medium carrot, roughly chopped 2 tablespoons chipotle puree (pureed chipotles in adobo sauce) 1 tablespoon hot sauce 2 large eggs 1/2 cup crumbled Cotija cheese 1/4 cup chopped fresh cilantro 2 1/2 pounds ground beef 4 cups panko breadcrumbs, plus more as needed 1/2 cup masa harina (corn flour) 1 tablespoon adobo seasoning Kosher salt and freshly ground pepper 20 small flour tortillas Chipotle mayonnaise, pickled onions (see below), crumbled queso fresco cheese and fresh cilantro, for topping Instructions: Make the sauce: Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Cut off the top of each head of garlic, then wrap individually in foil. Toss the tomatoes on a rimmed baking sheet with 1 tablespoon olive oil and a pinch of salt. Toss the onions, poblanos and the remaining 1 tablespoon olive oil on another baking sheet. Roast the garlic, tomatoes, onions and poblanos, switching the pans halfway through, until the vegetables have softened and are browned in spots, about 45 minutes. (Remove any vegetables early if they?re getting too charred.) Squeeze the garlic cloves out of their skins. Remove the skin and seeds from the poblanos; set aside the poblanos and half each of the roasted garlic and onions for the albondigas. Puree the tomatoes, the remaining garlic and onions and the chopped chipotles in a blender, scraping down the sides as needed. Reduce the oven temperature to 400 degrees F. Melt the lard in a medium saucepan over medium-high heat. Add the roasted vegetable puree and cook until reduced by about half, 8 to 10 minutes. Pour in the stock, reduce the heat to medium and cook until slightly thickened and smooth, about 10 minutes. Gradually stir in the butter until incorporated; add the adobo seasoning and season with salt and pepper. Keep warm. While the sauce is simmering, make the albondigas: Pulse the carrot in a food processor until finely chopped. Add the reserved roasted poblanos, remaining roasted garlic and onions, chipotle puree, hot sauce, eggs, Cotija and cilantro and pulse until evenly and thoroughly mixed. In a large mixing bowl, combine the beef, carrot mixture, panko, masa harina, adobo seasoning, 2 teaspoons salt and a few grinds of pepper. Mix well with your hands (do not overwork the meat). Form the meat mixture into 1 1/2-inch balls (about 40). Arrange on 2 baking sheets and bake until browned and cooked through, 15 to 20 minutes. Toss into the sauce. To assemble the tacos, heat up the tortillas on a griddle, then spread some chipotle mayonnaise on each. Top with 2 or 3 meatballs and a little of the sauce. Garnish with the pickled onions, queso fresco and cilantro. Pickled Onions Combine 3/4 cup red wine vinegar, 1/2 cup water, 1 tablespoon sugar, 1/2 tablespoon kosher salt, 3 whole cloves, 1 bay leaf, 1/2 teaspoon each dried oregano and pepper and a pinch of red pepper flakes in a medium saucepan. Bring to a boil, then add 1 thinly sliced large red onion (separated into rings). Return to a boil, reduce the heat to medium and cook until the onion softens, 3 to 4 minutes. Remove from the heat, cover and let the mixture cool completely. Refrigerate in a covered container for at least 2 hours and up to 2 weeks. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 61963,"Unicorn Cake 4 ounces mini marshmallows (about 2 cups) 2 cups confectioners' sugar, sifted Solid vegetable shortening, as needed Blue gel food coloring, for the ears and horn 1 thin strand black licorice, about 12 inches long 1 strip rainbow-striped sour candy belt, about 24 inches long Mix of pink and blue candies, for decorating 2 ounces cotton candy (several large handfuls), preferably a mix of pink and blue
Nonstick cooking spray, for the cake pans All-purpose flour, for the cake pans Two 16-ounce boxes white cake mix (plus required ingredients) 1/3 cup rainbow sprinkles 4 sticks (1 pound) unsalted butter, at room temperature Pinch of fine salt 8 cups sifted confectioners' sugar 1 tablespoon pure vanilla extract 2 to 4 tablespoons milk Instructions: For the unicorn decorations: First, make the horn and ears. Put the marshmallows in a large microwave-safe bowl and sprinkle with 2 teaspoons water. Microwave in 30-second intervals, stirring in between each, until the marshmallows are melted, about 1 1/2 minutes total. Add 1 1/2 cups of the confectioners' sugar and stir to make a stiff mixture. Grease your hands and a work surface with some shortening. Knead the mixture, adding up to 1/2 cup more confectioners' sugar and greasing your hands as needed to keep it from sticking, until the mixture is very smooth and pliable, 4 to 5 minutes. (The mixture should form a tight but very smooth ball. If you poke a finger into it, the indentation should remain.) Break off three-quarters of the marshmallow mixture, add 1 drop blue gel food coloring and knead it into the mixture until evenly distributed. Remove one-quarter of the blue mixture and roll out to a thickness of a little less than 1/4 inch. With a sharp paring knife, cut two 2-inch-tall triangles for the inside of the unicorn ears. Roll the remaining blue mixture into a thick, tapered strand, about 2 feet long. Brush an 8-inch lollipop stick with water. Starting about 3 inches up from the bottom of the stick, roll the strand around it, starting with the thickest part first, into a tapered horn. Press gently all around to adhere it to the stick. Stick the horn upright in a jar filled with dried beans or rice to dry.
Roll out the remaining plain marshmallow mixture to a thickness of a little less than 1/4 inch. With a sharp paring knife, cut two 3-inch-tall triangles for the outside of the unicorn ears. Brush the larger ears on one side with a small amount of water. Stick on the smaller blue ears. Drape the ears, with the smaller pieces face down, over the rolling pin to dry. For the cake: Preheat the oven to 350 degrees F. Coat four 8-inch round cake pans with cooking spray and dust with flour, tapping out the excess. Prepare the cake mixes according to the package directions. Stir in the sprinkles. (If you don't have 4 pans, make 1 box of cake mix at a time and use half of the sprinkles in each). Divide the batter among the 4 prepared pans and bake, rotating the pans from top to bottom halfway through baking, until a tester inserted in the center comes out clean, 25 to 28 minutes. Let cool on a rack for 10 minutes, then remove from the pans and cool completely.
For the buttercream: Beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth and light, about 1 minute. Add the confectioners' sugar and beat on low to incorporate, then increase the speed to medium high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla and then the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
Cut the domed tops from the cakes to make them flat. Frost the top of one cake layer with about 1/2 cup frosting. Set another layer on top and frost again. Repeat with the third layer, then end with the last layer bottom-side up on top. Coat the cake with a very thin layer of frosting to crumb coat, then chill until set, about 15 minutes. Set the cake on a cake stand and spread all but 1/2 cup of the remaining frosting on the cake in a smooth layer.
Cut two 3-inch strands from the licorice and stick to the cake about halfway down in wide U shapes for the eyes. Cut ten 1/2-inch licorice pieces and press 5 along the bottom of each eye for eyelashes. Wrap the rainbow candy belt around the base of the cake. Spread the remaining 1/2 cup frosting in a strip along the base of the cake to adhere the candies. Stick the candies around the cake in a decorative fashion. Pull the cotton candy apart to make it fluffy and stick on the top and sides of the cake as a mane. Add the horn and ears and serve immediately. (Most of the cake can be decorated in advance; the cotton candy needs to be added at the last minute.)
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61964,"Glazed Pineapple Ham 2 1/2 pounds boneless cooked ham, sliced into 18 slices Two 20-ounce cans pineapple slices
18 maraschino cherries
3/4 cup packed brown sugar
2 tablespoons apple juice
2 teaspoons Dijon mustard
Instructions: Preheat the oven to 400 degrees F. Shingle the ham slices in 2 rows on a ceramic baking dish. Top each with a pineapple slice, then place a cherry in the middle of each pineapple ring. Cover with foil and bake for 15 minutes. Whisk together the brown sugar, apple juice and mustard. Remove the ham from the oven, uncover and drizzle with the glaze. Continue to bake, glazing in 5-minute intervals, for an additional 20 to 25 minutes. Serve in the baking dish. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 61965,"Cereal Ice Cream Bowls 4 tablespoons unsalted butter Two 10-ounce bags mini marshmallows
12 cups cereal
Pinch kosher salt
Instructions: Line 6 cereal bowls with plastic wrap or wax paper and set aside. Melt the butter in a large pan over medium heat. Add the marshmallows and stir until completely melted. Remove from the heat and stir in the cereal and salt until well combined. Divide the mixture among the prepared bowls and use your hands to press evenly into the bottoms and up the sides of the bowls to result in bowl-shaped cereal treats. Freeze, 1 hour, to set. Remove the treats from the bowls and discard the plastic wrap. Serve as a bowl for your favorite ice cream and toppings. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 61966,"Sloppy Whatdyaknow Joes, Pizzaiola Style 2 tablespoons EVOO 1 1/2 pounds ground beef, sirloin (leaner) or chuck (more buttery)
Salt and pepper Salt and pepper
1/4 pound of spicy salami, sliced 1/4-inch thick at the deli and chopped into 1/4-inch dice
1 onion, chopped
3 to 4 cloves garlic, chopped
1 to 2 spicy to hot heat level chiles (Fresno or Italian cherry), seeded and chopped
1 Cubanelle pepper (Italian frying pepper), seeded and chopped
1 teaspoon dried oregano
2 tablespoons tomato paste
1 cup passata or tomato sauce
1 cup beef stock
1/2 cup dry red wine
About 1 cup drained giardiniera (hot pickled vegetable salad) Small handful parsley
Ciabatta or other crusty rolls
Instructions: Heat a large skillet over medium-high heat with EVOO, a couple of turns of the pan. Add the beef, season with salt and pepper, and brown. Add the salami and brown. Add the onion, garlic, chiles, Cubanelle pepper and oregano and stir to soften, about 5 minutes. Add the tomato paste, stir a minute more, then add the passata or tomato sauce, stock and wine, reduce the heat and simmer 20 to 30 minutes to thicken. Cool and store. Reheat over medium heat with a splash of water or stock to loosen up. To serve, finely chop the giardiniera and parsley in a food processor or by hand to make a relish. Lightly toast or warm the rolls in the oven. Serve the sloppy mix on the rolls, topped with the relish. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 61967,"Flourless Chocolate Cake 12 ounces semisweet or bittersweet chocolate, chopped 12 tablespoons (1 1/2 sticks) unsalted butter 1/4 teaspoon fine salt 6 large eggs, room temperature 1 1/2 cups granulated sugar Confectioners' sugar and/or cocoa powder, for dusting Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice cream 1 cup (1/2 pint) heavy or whipping cream 2 teaspoons pure vanilla paste or extract 2 teaspoons confectioners' sugar Instructions: Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.
Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 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 an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.
Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 61968,"Cheesecake for Two Cooking spray 2 graham crackers 1 tablespoon unsalted butter, melted 1 teaspoon sugar 3 ounces cream cheese, softened 3 tablespoons sour cream 3 tablespoons sugar 1 large egg 2 teaspoons all-purpose flour 1/2 teaspoon lemon zest 1/2 teaspoon pure vanilla extract Pinch of salt 2 large strawberries, finely chopped 1 teaspoon strawberry jam Instructions: For the crust: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Line 2 cups of a jumbo muffin tin with liners, and coat with cooking spray. Pulse the graham crackers, butter and sugar in a food processor until fine and crumbly (the mixture should hold together when squeezed). Divide the mixture evenly between the 2 liners, and press it into the bottoms and about 1/4 inch up the sides with your fingers. Bake until the crusts are slightly golden, about 8 minutes. Let cool completely. For the filling: Wipe out the food processor. Process the cream cheese, sour cream, sugar, egg, flour, lemon zest, vanilla and salt until smooth. Divide the batter between the 2 liners. Fill all the empty muffin cups about halfway with water. Bake the cheesecakes until they are just set in the center and just barely jiggle, 25 to 30 minutes. Let cool to room temperature in the tin on a cooling rack. Pop the cheesecakes out of the tin with the help of a large spoon, and refrigerate loosely covered until chilled, 4 hours up to overnight. Before serving, stir the strawberries and jam together, and top the cheesecakes with the mixture, dividing evenly. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 61969,"Parmesan-Roasted Green Beans 1 pound thin green beans (haricots verts) Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup grated Parmigiano-Reggiano Instructions: Preheat the oven to 400 degrees F. Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 61970,"Savory and Sweet Pork Stew with Ancho Chiles 1 medium red onion, sliced Juice of 2 limes Salt and freshly ground pepper 5 or 6 dried ancho chiles, stemmed and seeded 4 cups chicken stock 1/2 cup blanched whole almonds 1/2 cup unsalted peanuts 1 tablespoon unsweetened dark cocoa powder 1/2 teaspoon ground cloves 3 to 4 cloves garlic, grated or made into a paste 1 small yellow onion, chopped Handful of raisins 2 pounds pork shoulder, cut into bite-size cubes About 2 tablespoons vegetable or peanut oil, plus more for drizzling 2 large bay leaves 1 cinnamon stick 12 flour or corn tortillas Queso fresco or Cotija cheese, crumbled Instructions: Separate the red onions into rings and place in a small plastic container. Dress with the lime juice and season with salt and pepper. Cover and store in the refrigerator. Place the ancho chiles in a pot and cover with the chicken stock. Turn on the heat and warm the stock to reconstitute the chiles, 10 minutes or so. Meanwhile, in a large Dutch oven, toast the almonds and peanuts over medium heat until browned. Transfer the nuts to a food processor. Reserve the pot. Add the ancho chiles with the stock to the food processor along with the cocoa powder, cloves, garlic, yellow onions and raisins. Season with salt and pepper. Puree until smooth. (You may need to do this in two batches.) Pat the pork dry and heat a thin layer of oil in the Dutch oven over medium-high heat. Sprinkle the pork with salt and pepper, then brown in two batches, adding more oil between batches as needed. Return all the pork to the pot and pour the ancho sauce over it. Bring the mixture to a boil and add the bay leaves and cinnamon stick. Reduce the heat to a simmer and cook until the pork is very tender, 1 hour 15 minutes to 1 1/2 hours (depending on how large you cubed the meat). Warm or char the tortillas. Serve the stew with the lime-pickled onions, crumbled cheese and the tortillas. Cook's Note: If you are not serving the pork immediately, cool and store it in the refrigerator. Reheat over medium heat. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 61971,"Perfect French Fries 2 1/2 pounds russet potatoes Vegetable or peanut oil, for frying Sea salt, for sprinkling Ketchup and mayonnaise, mixed, for serving Instructions: Peel and rinse the potatoes. Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. The thinner these are, the crispier they will be. Place the fries in a large bowl. Cover with cold water, then allow them to soak 2 or 3 hours (or you can stick them in the fridge and let them soak overnight).
When you're ready to make the fries, drain the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry.
Heat a few inches of vegetable oil to 300 degrees F in a heavy pot. In 3 or 4 batches, fry the potatoes about 4 to 5 minutes per batch, or until soft. They should not be brown at all at this point-you just want to start the cooking process. Remove each batch and drain them on new, dry paper towels.
Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil temperature reaches 400 degrees F. When the oil is hot, start frying the potatoes in batches again, cooking until golden and crisp. Remove from the oil and drain on fresh paper towels. Sprinkle the fries with sea salt and dive in with the ketchup-mayo mixture.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61972,"Brown Sugar Pecan Bears 2 1/2 cups all-purpose flour (see Cook's Note) 1/4 teaspoon baking powder 1/4 teaspoon fine salt 3/4 cup packed light brown sugar 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, at room temperature 1 large egg, lightly beaten 1 teaspoon pure vanilla extract 68 pecan halves (about 1 1/4 cups) 2 ounces milk chocolate, chopped (not chips) Instructions: Whisk together the flour, baking powder and salt in a small bowl. Beat the brown sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in the egg, then the vanilla until completely combined, scraping the bowl as necessary. Add the flour mixture and mix on medium-low speed until completely incorporated, about 1 minute. Divide the dough in half, then pat or roll each piece into 1/4-inch thick sheets between pieces of plastic wrap and refrigerate until firm, about 1 hour and up to overnight. Position 2 oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper. Working with 1 piece of dough at a time, remove the plastic wrap and transfer the dough to a piece of parchment paper. Place a second piece of parchment on top and roll out the dough between the parchment to 1/8-inch thick, being sure to smooth out any creases. Cut out 20 to 22 bears by pressing a 2 3/8-inch bear cookie cutter into the dough, sliding a small offset spatula underneath the cutter and dough and lifting to release from the paper. Place the bears on one of the prepared baking sheets about 1 inch apart. (If the dough becomes too soft, put it in the freezer to firm up a little so it is easier to work with.) Reserve the dough scraps wrapped in plastic at room temperature.) Place a pecan between the arms of each bear and fold the arms up around the pecan to make it look like the bear is hugging the nut (the arms may crack at the shoulder; that's okay as long as they sit on the nut). Put the baking sheet in the freezer to firm up, 10 minutes. Repeat with the second piece of dough, adding the scraps to the reserved scraps to roll later. After 10 minutes, take the first baking sheet out of the freezer to bake it and put the second baking sheet in to chill.
Bake, 1 baking sheet at a time, rotating it 180 degrees halfway through, until the cookies are beginning to become golden at the edges but are still slightly soft to the touch, 14 to16 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack to cool completely, about 10 minutes. The cookies will firm as they cool.
Knead together the reserved scraps and reroll, chilling if necessary; repeat the forming, chilling and baking process until all the dough has been used.
Melt the milk chocolate in a microwave-safe bowl in the microwave at 30-second intervals, stirring between each interval, about 2 minutes total. Use a toothpick to draw chocolate eyes, noses, ears and feet on the bears. Alternatively, put the melted chocolate in a resealable plastic bag, snip off a corner and pipe the features onto to cookies. Let the chocolate set completely before serving, about 30 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61973,"Huggy Buggy Bread Pudding 3 tablespoons melted butter 3 eggs 1 cup sugar 1 (14-ounce) can coconut milk (not low-fat) 3 cups whole milk 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground ginger Pinch salt 1 baguette, cut into 1-inch chunks (about 7 cups) 6 dried figs, soaked in hot water for at least 15 minutes, thinly sliced* Handful roasted unsalted cashew nuts, whole or chopped Vanilla ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Pour the melted butter into a 9 by 13-inch baking dish and use a pastry brush to make sure the dish is well coated.
In a large bowl, whisk the eggs and sugar together, then add the coconut milk, the whole milk, the spices and a pinch of salt. Add bread and figs and toss. Let soak for 15 minutes.
Pour the mixture into the prepped baking dish and sprinkle with the cashews. Bake until the pudding pulls away from the sides of the dish, about 35 minutes.
Remove the pudding from the oven and serve with ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 61974,"Butternut Squash Chili 1 tablespoon extra-virgin olive oil 1 red bell pepper, seeded and finely chopped 1 medium yellow onion, finely chopped 2 cloves garlic, very finely chopped or pressed through a garlic press 1/2 cup dry red wine 3 cups butternut squash cubes, in 1-inch pieces 1 1/2 cups cooked white beans, such as Great Northern (rinsed, if canned) 1 14-ounce can whole tomatoes with juice, chopped into 1/2-inch pieces 1/2 cup store-bought salsa 1 tablespoon chili powder 1 tablespoon ground cumin 2 teaspoons unsweetened cocoa powder 1/2 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper (optional) Plain reduced-fat Greek yogurt 1 avocado, halved, pitted and cut into 1/2-inch cubes Instructions: Heat the olive oil in a large soup pot over medium heat, 1 minute. Add the bell pepper and onion and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 more minute. Pour in the wine and let bubble 1 minute, stirring and scraping any browned bits from the bottom of the pot. Add the butternut squash, beans, tomatoes and their juice, salsa, 1 cup water, the chili powder, cumin, cocoa, cinnamon and cayenne, if using. Bring the chili to a simmer, then reduce the heat to medium low and cook, stirring occasionally, until the squash is tender and the chili begins to thicken, about 1 hour. (If the soup looks too thick while cooking, add up to 1 cup more water.) Serve topped with a dollop of Greek yogurt and some avocado cubes. Cook's Note: If you're using dried beans, soak in water overnight, then simmer until just tender, 1 to 1 1/2 hours (or cook 4 to 5 hours in a slow cooker on high). ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 61975,"Sweet Potato Pie 1 recipe Sweet Pie Crust, recipe follows 1 egg white, lightly beaten 1 1/2 pounds sweet potatoes 1 tablespoon vegetable oil 1/2 cup light brown sugar 1/2 cup maple syrup 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon salt 1 cup heavy cream 4 large eggs 1 1/2 cups plus 2 tablespoons bleached all-purpose flour 1 tablespoons sugar 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled 2 tablespoons vegetable shortening 3 tablespoons ice water, or as needed Instructions: Preheat oven to 375 degrees F. Roll the dough out on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to a 9-inch deep pie pan and ease the pastry into the bottom and sides of the pan. Press the dough into the shell and crimp the edges in a decorative pattern. Using the tines of a fork, lightly dock the base of the shell. Place the shell into the oven and bake until lightly browned, 12 to 15 minutes. Remove from the oven and brush the bottom with the egg white. Set aside until ready to use. Rub the sweet potatoes with the vegetable oil and roast in the oven for 45 to 60 minutes, until very tender. Remove and set aside to cool. Peel the potatoes and pass the flesh through a fine mesh sieve using a rubber spatula. You should have about 1 1/2 cups of smooth sweet potato puree. In a medium mixing bowl, combine the sweet potato puree with the sugar, maple syrup, ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine. In a separate bowl, combine the heavy cream with the eggs and whisk to combine. Add the cream and egg mixture to the sweet potato mixture and stir to blend. Pour the batter into the prepared pie shell and place the pie on a sheet pan. Bake until the center is set and the tart is golden brown, 35 to 45 minutes. Remove the tart from the oven and allow to cool for at least 20 minutes before serving. Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. 1 tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix. Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61976,"Pistachio Lace Cookies 3 ounces (3/4 stick) unsalted butter 1 1/4 cups shelled pistachios 7/8 cup (3/4 cup plus 2 tablespoons) sugar 6 tablespoons all-purpose flour 1/4 cup orange juice 2 tablespoons Grand Marnier or other orange liqueur Instructions: For the cookie dough, melt the butter and cool until tepid or barely warm to the touch, for about 40 minutes. Grind the pistachios and sugar in a food processor, pulsing on/off until the nuts are coarsely chopped, or chop the nuts by hand and mix them with the sugar. Blend the flour and the pistachio/sugar mixture using an electric mixer. Add the tepid butter, orange juice and Grand Marnier and mix just until evenly moistened. The dough will be wet and sticky. Spread the dough out into a 1-inch wide log on a sheet of plastic wrap. Using the wrap as an aid, roll the dough up in plastic. Refrigerate or freeze until firm, for about 6 hours. (This can be prepared ahead and refrigerated 1 week or wrapped in freezer paper and frozen several months. Defrost in the refrigerator before continuing with the recipe.) To bake, preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper. Slice the dough into 1/8-inch-thick coins. Arrange as many as will fit on the prepared sheets, leaving 2 inches between the cookies. Dip a fork in water, shake dry and use it to flatten the cookies. Bake the cookies until well browned, for about 12 minutes, exchanging the position of the baking sheets in the oven halfway. Let the cookies cool on parchment until firm enough to dislodge with a spatula, for about 5 minutes. Gently transfer to racks in a single layer. Arrange and bake the remaining coins in the same manner. Cool the cookies completely on racks. Store in an airtight container at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61977,"Celebration Centerpiece 7 cups sugar Scant 2 cups corn syrup 2 cups or 450 grams water Food color, liquid or paste, blue and white White vinegar Magic Flowers, recipe follows One 8-inch Classic Genoise, recipe follows Basic Buttercream, recipe follows Simple Syrup, recipe follows Rolling Fondant, recipe follows Royal Icing, recipe follows 7 cups sugar Scant 2 cups corn syrup 1 1/4 cups water Food color, liquid or paste, red and green 8 large eggs 3 large egg yolks 1 cup granulated sugar 2 1/2 tablespoons honey 2 cups unbleached, unbromated pastry flour, sifted Scant 1/2 cup water 2 1/4 cups plus 3 tablespoons granulated sugar 5 large egg whites 2 1/4 cups plus 1 tablespoon cold unsalted butter, cubed Raspberry jam, for assembly 2 1/2 cups sugar Full 1 cup water 1/2 lemon, juiced 1 tablespoon gelatin 1/4 cup water 1/2 cup corn syrup 1 tablespoon vegetable oil 2 tablespoons shortening 8 cups confectioners' sugar, sifted Cornstarch, for dusting 1 large egg white* 1 1/2 cups powdered sugar 1/2 lemon, juiced and strained Instructions: Cook the sugar, corn syrup and water to light caramel color (about 320 degrees F). Add 2 to 3 drops of the white food color mixing gently to make the sugar opaque. Add 2 to 3 drops of blue food color, do not mix completely. This centerpiece uses a 12-inch ring, a 10-inch ring, 2 (8-inch) rings, and a 4-inch cake ring. Spray each cake ring with vegetable cooking spray. Place the 12-inch ring on the baking sheet lined with silpat (a silicone baking mat). Then place the 8-inch ring inside the larger ring so that the sides touch. This will leave a crescent shape inside the 12-inch ring. Place the remaining cake rings on the baking sheet. Pour the sugar into the crescent shape (including the circle beside the crescent shape) and all of the cake rings completely filling the circles until they are about 1/4-inch thick. Reserve a small amount of sugar and pour on a second silpat lined baking sheet in a free form. This will be used to \glue\ the centerpiece together. When the sugar has cooled, which will take 10 to 15 minutes, remove it from the rings. Break the free-formed piece into small pieces and place in a heatproof glass bowl. Use a clean towel dipped in white vinegar to clean any remaining cooking spray from the edges of the sugar circles and moon piece. Use the melted sugar to \glue\ the Magic Flowers into your desired positions all over the moon and the base it rests on. Now, the centerpiece is ready to accept the Celebration Cake. Jacques' tips: The ideal work surface for this centerpiece project is silpat placed on top of a piece of marble or granite. Stainless steel as a surface will absorb the heat and expand/contract with the temperature changes. If you do not have marble, work on a wood surface instead. Silpat will keep the surface of the sugar shiny. If you work on parchment paper, the sugar surface will be matte. Assemble the cake and centerpiece: Use a serrated knife to slice the cake into 3 layers. This task will be easier if you use a turntable. Flavor 1/3 of the buttercream with raspberry jam, to taste, and use this as a filling. Set the first cake layer on the cardboard cake circle. Douse the layers with some of the Simple Syrup. Apply the raspberry buttercream filling between the cake layers. Frost the cake with a thin layer of the unflavored buttercream. The first application does not have to be perfect. Place the cake in the refrigerator for about 15 to 20 minutes. Remove from the refrigerator and apply the second layer of unflavored buttercream. It is easier to get a smooth appearance if you apply the buttercream in two applications. Cover the cake with the Rolling Fondant as described in the recipe. Place the Royal Icing into a cornet and decorate the top and side of the cake in any way that you desire. If you make a mistake, simply wipe away the royal icing and begin again. Carefully place the cake on the sugar cake stand part of the centerpiece.; Assemble the centerpiece: You need to first make the glue to stick everything together. Place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. Watch carefully to be sure it does not burn. Next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. You will need 4 support pieces in order to build the centerpiece. To make the supports, heat a metal triangle or metal scraper on the burner of the stove. Place the heated edge on the 4-inch sugar circle allowing the heat of the metal to \cut\ the 4-inch sugar circle into quarters. Use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. You will need to do this on an angle of about 90 degrees, in order to create a somewhat flat edge. This flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon. Pour some of the melted sugar into the center of the 12-inch circle and \glue\ the moon vertically into place. The end of the moon that you cut off is now the bottom of the moon. Hold the moon straight until the sugar sets. \Glue\ the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. These 2 supports should be touching both the face of the moon and the base the moon rests on vertically. These supports will steady the moon in its vertical position on the round sugar base. Glue your third support piece on the narrow backside of the moon. This will create a bridge of support in the back, from the moon to the base. In other words it will prevent the moon from rolling backwards. Once all 3 supports have hardened you can \glue\ the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. The circle will be sitting on both the cut level area and the inner curve of the moon. Additionally, you might find that you need the fourth support piece to steady the 8-inch level stand. Glue it into place wherever you think more support is required. Make sure the molds are clean and dry. Place molds in freezer for at least 10 minutes before filling. Cook the sugar, corn syrup and water to light caramel color (about 320 degrees F). Divide the caramel into 2 heatproof glass bowls. Add a few drops of food color to each bowl. You can use any color that you like. Dip the flower mold into the hot sugar. I dipped the flower molds in the red sugar and the leaf mold into the green. Set the sugar coated mold onto a silpat lined baking sheet. Repeat this process using the other molds. After a few minutes, the sugar will set and cool. To remove the sugar flower from the mold, gently push at the edge of the flower. It should pop off from the mold. Repeat the same process until you have made as many flowers as you want for your centerpiece. If you want to stick different shapes together, use more melted sugar to \glue\ the pieces into place. Remember, the sugar is very hot and will burn if it comes in contact with your skin. It is a good idea to keep a bowl of cold water readily available. If you get any sugar on your skin, dip your skin in the cold water to stop the burn and easily remove the sugar. Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon. Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is under whipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not over mix or the batter will deflate. Fill buttered and parchment paper-lined 8-inch round cake pans 3/4 full with batter. Bake in a preheated 350 degree F oven until well-risen and golden brown, about 30 minutes. Let the genoise cool slightly. Unmold, remove parchment paper and finish cooling on a wire rack. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it. The first step is to start cooking the sugar. Pour the water and sugar into a 1-quart heavy-bottomed saucepan and place over medium-high heat. When the bubbles start to form around the edge of the pan, insert a candy thermometer in the mixture. Place the egg whites in a large mixing bowl and whip with an electric mixer on medium-high speed until foamy and slightly holding soft peaks. The sugar is ready when it reaches 250 degrees F, what is known as the soft ball stage. Make an Italian meringue by pouring the cooked sugar down the side of the bowl while you continue to whip the egg whites. Do not pour the hot sugar onto the beaters, or it will splatter. Continue whipping the meringue on medium-high speed until the outside of the bowl is warm but not hot, about 5 minutes. Add the butter all at once and beat on medium speed until incorporated. Increase the mixer speed to medium-high and whip until the buttercream is thick, smooth, and shiny, about 10 minutes. At his stage, you can add flavoring, if desired. The buttercream can be used immediately or can be stored in the refrigerator for 3 to 4 days or in the freezer for several weeks if held in an airtight container. If it has been chilled or frozen, allow the buttercream to come to room temperature before using, then whip it with an electric mixer on medium speed until it returns to its initial volume and is once again thick, smooth, and shiny. Recipe courtesy of Jacques Torres, Dessert Circus Extraordinary Desserts You Can Make At Home, 1998 Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container. Place gelatin and water in a small saucepan over low heat and melt it. Combine the remaining ingredients in the bowl of a stand mixer. Add the melted gelatin to the mixer and beat at low speed until combined. This will form a paste or dough. Place in the refrigerator for a few minutes to let harden slightly. Combine the egg white and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Add the lemon juice and continue whipping until completely incorporated, about 3 minutes. The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet. To make decorations, fill a cornet half full with royal icing and cut a small opening at the tip. Use the cornet to draw decorations. From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

Please provide the wine types that would pair well with the provided recipe. Return a list of the wine types only." 61978,"Fried Plantains with Spiced Beef: Piononos 3 ounces butter 3 ounces vegetable oil 5 large ripe plantains, peeled, cut into 1/3 inch by 1/3 inch by 2 inch rods Salt and freshly ground black pepper 6 ounces onions, peeled and cut into brunoise 2 cubanella peppers, washed, seeded and cut into brunoise 1 hot cl pepper, washed, seeded and cut into brunoise 5 cloves garlic, peeled and minced 3 pounds ground beef 5 ripe tomatoes, washed, peeled, seeded and cut into brunoise 5 large pimiento-stuffed olives, finely chopped 1/2 ounce brined capers, rinsed and finely chopped 2 tablespoons malt vinegar Oil, for frying 20 eggs, lightly beaten Instructions: In a saute pan, melt butter and oil and saute plantains until golden brown. Remove and place on absorbent paper and season with salt and pepper Add more oil, if needed, to saute pan and when it is hot, add onions, peppers, and garlic, and saute until onions become translucent. Add meat and saute until meat crumbles and browns. Add tomatoes and season lightly. Cook until meat is tender or about 10 more minutes. If meat releases too much moisture, dust with flour and cook for an additional 10 minutes. Remove from stove, add the olives and capers, and season with vinegar Mix well and adjust seasonings as needed. Heat a 6-inch non-stick omelet pan over medium-high heat. Add 2 teaspoons oil. When hot, add 3 to 4 ounces of meat mixture to pan and heat thoroughly. Pour about 6 ounces (2 beaten eggs) over meat mixture in the pan to make a sort of omelet. Reduce heat to low-medium to allow egg to cook evenly. When \omelet\ is firm, flip it over and let cook until firm on the other side. Remove pan from heat and slide \omelet\ out of pan onto a clean cutting board. Using a 6-inch round metal cutter, cut a neat circle out of the cooked egg. Using an offset metal spatula, place any scrap pieces cut from the egg onto the center of a heated dinner plate. Carefully place the circle of egg on top. Make a criss-cross of fried plantains on top of egg. Continue making \omelets\ until all the mixture and eggs are used. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61979,"Crepes Suzette Sweet crepes, recipe follows 1/2 pound butter, softened 4 tablespoons sugar 4 ounces of your favorite liquor 4 scoops of vanilla ice cream 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter 2 1/2 tablespoons sugar 1 teaspoon vanilla extract 2 tablespoons of your favorite liqueur Butter, for coating the pan Instructions: Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61980,"Oma's Hackbraten 2 1/2 pounds ground beef 2 1/2 pounds ground pork
2 Roma tomatoes, boiled and peeled 1/4 cup beef stock
2 tablespoons granulated onion
1 tablespoon yellow curry powder 1/2 teaspoon white pepper
1/2 teaspoon chopped garlic
1 teaspoon caraway seed
1/2 teaspoon marjoram
1 tablespoon chopped fresh parsley
2 cups panko bread crumbs
1 1/2 cups diced bacon
Ketchup, to cover
Instructions: Preheat the oven to 325 degrees F. Mix together the beef, pork, tomatoes, beef stock, granulated onion, curry powder, pepper, garlic, caraway seed, marjoram, parsley and bread crumbs in a bowl. Put the mixture in a loaf tin. Cover with the bacon and top with ketchup. Bake until cooked through, about 2 hours. ","[Riesling, Pinotage, Tempranillo, Garnacha]" 61981,"Gravlax 1/4 cup coarse salt 1/4 cup brown sugar 1 teaspoon black pepper 2 oz. roughly chopped dill with stems, about one small bunch 1/4 cup citrus vodka (optional) 1 pound salmon, skin on Instructions: Into a zipper-lock bag, pour salt, sugar and dill. Squish around until combined. Add vodka, squish around some more. Add salmon to the bag. Rub and press some of the marinade over the salmon flesh. Press the two pieces together sandwich style. Rub the rest of the marinade over the skin side of the salmon. Seal the bag. Place in the refrigerator overnight. Every time I thought of making gravlax at home, I nixed the idea because I couldn?t imagine trying to stuff a whole salmon into my refrigerator. My mother says to me one day, \Why don?t you just try a pound, Kathleen? You?re not feeding an army.\ . ","[Riesling, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 61982,"Wiggly Jiggly Crystal Ball 4 (3-ounce) packages yellow gelatin 2 envelopes unflavored gelatin 6 cups boiling water 1 cantaloupe 1 quarter watermelon 1 honeydew melon Instructions: For the gelatin: In a large, deep bowl, combine the gelatins. Pour the boiling water over the mixture and sir until completely dissolved. Refrigerate for 1 1/2 hours or until partially set. Meanwhile, prepare the cosmic fruit: Cut cantaloupe, watermelon, and honeydew into stars and moon shapes. Press the fruit into the partially set gelatin, then refrigerate for 4 hours or until set. Place the bowl in a pan of hot water to loosen the gelatin from the sides, then invert onto a wizard-like platter. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 61983,"James Beard's Favorite Hamburger 2 pounds chopped beef chuck or round 1 onion 1 tablespoon heavy cream Freshly ground black pepper Unsalted butter Vegetable oil, as needed Kosher salt, to taste Instructions: Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it?use a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper, to taste. Form into patties?a 6- to 8-ounce patty for an average serving. Using a black iron skillet or your best copper one or your pet aluminum frying pan, Teflon-coated or not (with a Teflon coating you won't need much fat, just a little bit for flavor), and cook the hamburgers in the butter and oil over fairly high heat, giving it 4 to 5 minutes a side, depending on how well done you like it. Salt this creamy, oniony, peppery hamburger before serving it on a buttered bun or English muffin, or as a main course with sliced tomatoes and onions or some home-fried potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61984,"Orange-Ginger Carrot Soup 1 pound carrots 1 medium onion 6 garlic cloves 1 (2-inch) piece fresh ginger 3 tablespoons vegetable oil 1 large orange 4 1/2 cups chicken stock, homemade or reduced-sodium canned broth 1 bay leaf Salt and pepper, to taste 1 bunch cilantro or fresh parsley 1/4 cup sour cream or plain yogurt Instructions: Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice. Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes. In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61985,"Prime Rib Roast 1 (about 14 to 16 pound) beef rib, roast ready Essence, recipe follows 12 cloves of peeled garlic 6 sprigs of fresh thyme 1 large onion, sliced 1/4-inch thick Salt and freshly cracked black pepper 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 350 degrees F. Using a sharp knife, make a slit 3/4 of the way up the fat cap. Pull the fat cap back and season the entire roast with Essence. Place the garlic, thyme and onion slices in-between the meat and fat cap. Lay the fat cap back over the vegetables and meat. Using butchers twine, secure the fat cap to the meat by tying the two together at six different intervals (wrap the twine from the rib end to the loin end). Cover the exposed fat cap with cracked black pepper. Place the roast, rib side down, on a wire rack. Place the wire rack in the oven on the center rack. Place a drip pan on the bottom rack of the oven. This will catch all of the drippings from the roast. Roast for 1 1/2 to 2 hours for medium rare. Remove the roast from the oven and allow to rest for 10 to 15 minutes before slicing. Using knife, cut away the butchers twine. Carve the roast into individual servings. Reserve the drippings for later use. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 61986,"Low-Fat Cheesecake Cooking spray 9 whole low-fat cinnamon graham crackers, broken in half 2 tablespoons unsalted butter, melted 2 8-ounce packages Neufchatel cream cheese, softened 2 8-ounce packages fat-free cream cheese, softened 1 1/2 cups sugar 1 cup reduced-fat sour cream 2 large eggs plus 3 egg whites 2 tablespoons all-purpose flour 1 teaspoon vanilla extract 1 teaspoon finely grated lemon zest Assorted toppings Instructions: Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes. Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust. Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes. Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61987,"Eggplant and Asparagus Napoleons 1 large or 2 small eggplants, unpeeled, cut into 12 (1/2-inch thick) slices 16 medium asparagus spears (about 1 1/2 pounds), trimmed to 5-inch lengths Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper 1 (15-ounce) container whole milk ricotta 1/2 cup chopped fresh basil 1/2 cup grated Pecorino Romano Zest and juice of 1 large lemon Salt and freshly ground black pepper Instructions: Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F. For the vegetables: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the eggplant until tender, about 4 minutes each side. Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender. When cool enough to handle, cut the asparagus in half crosswise. For the filling: In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste. To assemble: Place 4 slices eggplant on a work surface. Spread each with 2 to 3 tablespoons of the ricotta mixture. Line 4 pieces of asparagus, side-by-side, on top. Place another slice of eggplant on top and repeat the layers. Top each napoleon with a slice of eggplant and place on a small baking sheet. Bake until warmed through, about 10 minutes, and serve. ","[Barolo, Barbaresco, Chianti Classico, Priorat]" 61988,"Carrot Puree with Hazelnut Tapenade 1 pound carrots (5-6 medium), cut into 1/2-inch pieces 2 medium red potatoes, peeled and cut into 1/2-inch pieces 2 tablespoons chopped hazelnuts, toasted (see Tip) 2 tablespoons chopped green olives 2 teaspoons freshly grated orange zest 1 small clove garlic, minced 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided 1/2 teaspoon salt Instructions: This carrot-potato puree has an amazing silky-smooth texture. We give it a sophisticated touch with a quick tapenade made with green olives, orange zest, hazelnuts and garlic. For a simpler dish, just make the puree and skip the topping.;

1. Bring 1 inch of water to a boil in a large saucepan or Dutch oven fitted with a steamer basket. Steam carrots and potatoes until very soft, 12 to 15 minutes.
2. Meanwhile, combine hazelnuts, olives, orange zest, garlic and 1 teaspoon oil in a small bowl.
3. Transfer the carrots and potatoes to a food processor; add the remaining 1 tablespoon oil and salt. Process until smooth. Serve each portion with a spoonful of the hazelnut tapenade. NUTRITION INFORMATION: Per serving: 195 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 28 g carbohydrate; 4 g protein; 5 g fiber; 504 mg sodium; 837 mg potassium. Nutrition bonus: Vitamin A (337% daily value), Vitamin C (28% dv), Potassium (24% dv). 1 1/2 Carbohydrate Servings Tip: To toast chopped nuts or seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris; ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]

" 61989,"Pammie's Braciole One 1 1/2- to 2-pound flank steak Salt and freshly ground black pepper 2 large eggs, beaten
1 cup seasoned breadcrumbs
1 cup grated Pecorino Romano
3/4 cup fresh flat-leaf parsley leaves, minced
3 cloves garlic, minced
1/4 cup plus 2 tablespoons olive oil
2 tablespoons tomato paste
1/4 cup dry red wine
Jeff Mauro's Marinara Sauce, recipe follows Jarred hot giardiniera, optional 3 tablespoons olive oil 8 cloves garlic, minced
1/2 large yellow onion, diced
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper flakes
Two 28-ounce cans crushed tomatoes
Salt and freshly ground black pepper
Salt and freshly ground black pepper Instructions: Gently pound the steak to 1/4-inch thickness. Sprinkle the inside of the meat with salt and pepper. In a bowl, combine the eggs, breadcrumbs, cheese, parsley and garlic. Place the mixture down the middle of the meat. Drizzle 2 tablespoons of the olive oil over the meat. Roll the meat with the grain and tie with butcher's twine in three places to secure the roll. Sprinkle the outside of the roll generously with salt and pepper. Heat a Dutch oven over high heat, add the remaining 1/4 cup olive oil and sear the beef on all sides until golden brown. Remove the meat from the pan and set aside. In the same pan, turn down the heat to medium. Add the tomato paste and cook 3 more minutes. Then deglaze the pan with the wine, scraping all the fond from the bottom. Add Jeff Mauro's Marinara Sauce. Bring to a simmer, and then add the meat back to the pan. Simmer over low heat until the meat is tender, about 2 hours. Remove the meat from the pot and season the sauce again with salt and pepper, if necessary. Cut the twine from the meat and slice against the grain into 1/4- to 1/2-inch slices. Serve with extra sauce and a bowl of hot giardiniera. Heat a large saucepan over medium heat. Add the oil, the onions, garlic, Italian seasoning and red pepper. Sweat until the onions are translucent, about 10 minutes, stirring to avoid burning. Add the crushed tomatoes. Once the sauce begins to bubble turn down the heat to low and simmer, stirring occasionally, for 20 minutes. Take off the heat and set aside for later use. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 61990,"Sweet Potato Empanada 2 medium sweet potatoes 1/2 cup goat cheese 1/4 cup pecans, chopped 3 tablespoons green onions, sliced Pinch ground cinnamon 24 wonton wrappers 2 eggs, lightly beaten Peanut oil, to fry 1 cup mayonnaise 3 tablespoons honey 1/2 lemon, juiced 1 tablespoon adobo sauce Instructions: Preheat oven to 350 degrees F. Wash and dry sweet potatoes. Place on a sheet tray and poke with fork. Place in preheated oven and bake for 40 minutes or until cooked and soft. Remove until cool enough to handle. Split potato and remove pulp with a spoon into a mixing bowl. Add goat cheese, pecans, green onions and cinnamon. Mix well. Preheat deep-fryer to 375 degrees F. Brush outer edges of the wonton with beaten egg. Add about 1 teaspoon to center of each wanton. Fold edges over to make a triangle and seal edges firmly. Fry wontons in deep-fryer. Flip and wait until golden brown and crisp. Remove with a spider and drain on a paper towel lined sheet tray. For the sauce: Mix all ingredients well together. Serve with empanadas. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61991,"Fennel Spice Chips 2 bags plain potato chips Fennel Spice Rub, recipe follows 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Instructions: Preheat oven to 350 degrees F. Place the chips on a cookie sheet and put them in oven for 4 to 5 minutes. When oil is visible on the chips, take them out of the oven, and sprinkle with some of the spice rub. Let them cool and serve. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. Yield: 1 1/4 cups ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 61992,"Banana Caramel Cream Pie 1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled 1/2 cup sugar 1/3 teaspoon salt 2 tablespoons cornstarch 1 tablespoon flour 2 1/2 cups whole milk 2 egg yolks 1 tablespoon butter 1 teaspoon pure vanilla extract, or 1 vanilla bean, split in half lengthwise and seeds scraped 1/2 recipe Salted Caramel Sauce, recipe follows 3 bananas, sliced 1 cup fresh whipped cream 1 tablespoon sugar 1/2 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 3 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon pure vanilla extract 1 1/2 sticks unsalted butter, cut into small pieces, chilled or frozen 4 to 6 tablespoons ice cold water 1 cup sugar 1/4 cup water 3/4 cup heavy cream 3 1/2 tablespoons unsalted butter Gray sea salt, crushed, or kosher salt Instructions: In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk. In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain. Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool. Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours. For the topping: In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form. Top the chilled pie with the fresh whipped cream. Drizzle with additional caramel sauce, just before serving. For the Perfect Pie Dough: Preheat the oven to 425 degrees F. In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed. Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes. Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans. Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes. Yield: 1 (9-inch) pie crust To make the salted caramel sauce: In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool. Cook's Note: This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving. Yield: 1 1/2 cups sauce ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61993,"Crown Royal® Hot Toddy 1.35 oz. Crown Royal? Whiskey 1 tsp fine grain sugar 2 small clove(s) 1.5 oz. boiling water Instructions: Add Crown Royal® Whiskey, fine grain sugar, and cloves in old-fashioned glass or mug. Add 1-2 oz (or more, if desired) boiling water and stir. ","[Bourbon, Rye Whiskey, Scotch]" 61994,"Haricots Verds en Salade Green Bean Salad 1 pound green beans 2 teaspoons burnet 1 tablespoon chives 1 tablespoon chervil 1 tablespoon tarragon 2 tablespoons parsley 1/2 cup oil 2 tablespoons wine vinegar 1/8 teaspoon fresh black pepper Instructions: Slice the beans in two lengthwise if you wish and boil them in salted water. As soon as they are just tender, drain them and then dry them in a clean dish towel. Arrange them on their serving dish. Chop all the herbs together very fine and arrange them in a band around the beans. Whisk together the oil, vinegar and pepper in a bowl and serve alongside the beans; the dressing is put on the beans at the moment of serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61995,"Waffles with?Blueberry Compote?and Lemon Ricotta Cream 1 cup part-skim ricotta 1 tablespoon confectioners' sugar 1 teaspoon grated lemon zest, plus more for garnish 1 teaspoon fresh lemon juice 1 pint fresh blueberries, or 1 pound frozen blueberries, thawed 2 tablespoons honey or pure maple syrup 1 teaspoon fresh lemon juice 1 cup spelt flour 1 cup whole-wheat flour 1 tablespoon granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/8 teaspoon fine sea salt 2 cups low-fat buttermilk 5 tablespoons unsalted butter, melted 2 large eggs 1 teaspoon finely grated lemon zest Nonstick cooking spray Instructions: Make the ricotta cream: In a small bowl, combine the ricotta, confectioners' sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld. Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly. Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven. In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes. Heat a waffle iron according to the manufacturer's instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter. To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61996,"Tofu-Vegetable Stir-Fry 1 cup white or jasmine rice 3 tablespoons low-sodium soy sauce 3 tablespoons hoisin sauce 2 tablespoons balsamic vinegar 1 tablespoon Asian cl sauce (such as Sriracha) 2 teaspoons cornstarch 2 tablespoons sesame oil 4 scallions, sliced (white and green parts separated) 2 cloves garlic, minced 1 1-inch piece ginger, peeled and finely chopped 4 ounces shiitake mushrooms, stemmed and chopped 4 ounces snow peas 1 14-ounce package soft tofu, drained and cut into 1-inch cubes Instructions: Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, cl sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside. Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds. Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens. Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61997,"Salsa Cheddar Dip with Witches Hats 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups whole milk Salt 1 teaspoon chipotle powder or smoked paprika 1 sack 10 ounces (2 cups) shredded Cheddar 1 cup store bought tomato salsa, your favorite brand and flavor 2 large carrots, peeled 1 sack blue corn tortilla chips, plain or flavored Instructions: Heat a small pot over medium heat. Add butter and melt. Add flour to butter and cook 1 minute. Whisk in milk and season sauce with salt and chipotle powder or smoked paprika. Stir in cheese and melt. Thicken sauce 1 minute. Stir in salsa and remove from heat. Serve sauce from hot pot and return to stove, as necessary, to loosen. Cut carrots in half then stand on end and cut thin strips. Cut strips across on an angle, forming 2 long triangles. Lightly salt the carrots. Pile chips into a bowl and tuck carrots in and around the chips. The blue and orange triangles are your \witches hats. ","[Rioja, Tempranillo, Garnacha, Barbera]" 61998,"Winning Recipe Oatmeal-Raisin Cupcakes, Orange Cream Cheese Icing 3 3/4 cups old-fashioned rolled oats, divided 2 1/2 cups all-purpose flour 2/3 cup oat bran 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1 1/2 cups unsalted butter, room temperature 1 cup granulated sugar 1 cup packed light brown sugar 4 large eggs 2 teaspoons pure vanilla extract 1 cup sour cream 1 1/2 cup raisins 1 cup sweetened flaked coconut Orange Cream Cheese Icing, recipe follows 4 ounces cream cheese, room temperature 1/2 cup unsalted butter, room temperature Pinch salt 2 1/2 cups confectioners' sugar, sifted 2 teaspoons grated orange zest 2 teaspoons orange flavored liqueur or extract Instructions: Preheat the oven to 375 degrees F. Line standard cupcake pans with 36 cupcake liners. Whisk 2 cups oats with the flour, oat bran, baking soda, baking powder, salt, and cinnamon in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until pale and fluffy. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Beat in the vanilla. Turn the speed to low, add the flour mixture, and beat until combined. Beat in the sour cream. Stir in the raisins by hand. Transfer 2 3/4 cups batter to a small bowl, and then stir the coconut and the remaining 1 3/4 cups oats. Divide the plain batter among the cupcake liners, and then top each with 1 tablespoon oat-coconut batter. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes. To assemble: Frost the cooled cupcakes with Orange Cream Cheese Icing. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Increase the speed to medium-high and beat until light and fluffy. Add the orange zest and liqueur, beating steadily until mixed. Refrigerate the frosting for 30 to 60 minutes to firm.; ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

Note: The wine pairing suggestions are based on general guidelines and may not be suitable for everyone's taste preferences. It's important to consider personal taste, the occasion, and the style of the meal when selecting a wine to pair with a particular dish." 61999,"Orange Grove Daiquiri 2 ounces light rum 1 tablespoon orange liqueur (Cointreau or Curacao) 2 tablespoons fresh lime juice 1/2 cup crushed ice Thin slice of lime, for garnish Instructions: In a blender or a food processor, blend all the ingredients except the lime slice for 10 to 20 seconds. Pour into a chilled cocktail glass and garnish with the slice of lime. ","[Rum, Lime Juice]" 62000,"Crustless Quiche 1 tablespoon unsalted butter, plus 1 tablespoon for greasing the pan 4 leeks, upper (dark) green part removed, split lengthwise, halved again lengthwise and cut into 2-inch strips. Wash and drain the strips carefully Kosher salt Freshly ground white pepper 8 eggs 8 ounces fresh goat cheese, cut into slices 1 cup heavy cream 2 cups milk Hot sauce, few drops Worcestershire, few drops 8 ounces Brie cheese, cut into 8 even slices, rind trimmed Instructions: Preheat the oven to 400 degrees F.
In a medium skillet, melt 1 tablespoon of butter over medium heat. When the butter starts to froth and brown slightly on the edges, shut off the heat and add the leeks. Turn the heat back to medium and season the leeks with salt and pepper. Stir to blend. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer the leeks to a baking sheet and place the sheet in the refrigerator to cool.
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, to taste. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the cream, milk, hot sauce and Worcestershire.
The test: It's a lot harder to check the seasoning of an uncooked quiche batter. If desired, heat a pan, add a touch of butter and cook a tiny bit of the batter for 1 minute. Taste and adjust seasoning of batter, if needed.
Grease the bottom and sides of a 9-inch baking dish with the remaining tablespoon of butter and fill with the cooled leeks and top with batter. Place the dish in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top of the quiche. Close the oven and bake for an additional 10 to 15 minutes until the top is slightly brown and bubbly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 62001,"The Reggie Deluxe 1 cream-top buttermilk biscuit 3 ounces boneless fried chicken breast 3 ounces sausage gravy 1 1/2 strips thick-cut bacon, cooked until crisp 1 slice Cheddar 1 fried egg Pinch fine diced or chopped fresh chives Instructions: Split the biscuit in half to begin building the sandwich. Put the bottom of the biscuit on a serving plate and lay the cooked chicken breast on top. Dress with the gravy, then the bacon and the cheese. Top with the fried egg and cover with the other half of the biscuit Dress the plate with chives and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62002,"Herbed Basmati Rice 1 cup uncooked long-grain (white) basmati rice (recommended: Texmati) 1 3/4 cups water 3/4 teaspoon kosher salt 1 tablespoon unsalted butter 2 tablespoons minced fresh curly parsley leaves 1 tablespoon minced fresh dill leaves 1 tablespoon minced fresh scallions, white and green parts Pinch freshly ground black pepper Instructions: Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62003,"Ramen Noodle Frittata One 3-ounce package instant ramen noodles (seasoning packet discarded) 1 1/2 teaspoons toasted sesame oil 2 tablespoons vegetable oil 8 ounces ground chicken 1 tablespoon oyster sauce Kosher salt and freshly ground pepper 2 cups shredded coleslaw mix 6 scallions, chopped 8 large eggs 2 tablespoons pickled ginger, sliced into thin strips 12 ounces baby bok choy, halved lengthwise Instructions: Bring a medium saucepan of water to a boil. Add the noodles and cook until al dente, about 2 minutes. Drain and toss with 1/2 teaspoon sesame oil; set aside. Heat 2 teaspoons vegetable oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the chicken and 2 teaspoons oyster sauce; season with salt and pepper. Cook, stirring, until the chicken is no longer pink, 2 to 3 minutes. Add the coleslaw mix, scallions, remaining 1 teaspoon sesame oil and a big pinch of salt. Cook until the coleslaw wilts, about 2 minutes. Remove the mixture to a bowl and wipe out the skillet. Whisk the eggs, pickled ginger, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the ramen and the chicken mixture. Heat 1 tablespoon vegetable oil in the skillet over medium heat. Add the egg mixture and reduce the heat to medium low. Stir gently with a rubber spatula until the eggs start setting, about 1 minute. Cook, undisturbed, until golden brown on the bottom and almost set on top, 7 to 8 minutes. Invert the frittata onto a plate, then slide back into the skillet and continue to cook until the egg is set, 3 to 6 minutes longer. Transfer to a platter. Meanwhile, heat the remaining 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat. Add the bok choy, remaining 1 teaspoon oyster sauce and a pinch each of salt and pepper. Cook until crisp-tender, 4 minutes. Serve with the frittata. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 62004,"Barbeque Carrots 1 pound baby carrots 1 teaspoon dried thyme 2 teaspoons sweet orange marmalade 1/4 cup honey 1 cup BBQ sauce 1/4 cup butter, melted Instructions: Preheat oven to 400 degrees F. Mix all ingredients in a large bowl and toss until the carrots are well coated. Transfer mixture to large rimmed baking sheet, spreading carrots evenly. Bake until brown and tender, stirring occasionally, ","[Zinfandel, Merlot, Malbec, Shiraz]" 62005,"Homemade Toaster Pastry 3/4 cup blueberry or strawberry jam 1 tablespoon cornstarch mixed with 1 tablespoon cold water 2 sheets puff pastry, thawed 1 cup powdered sugar 1 to 2 tablespoons fresh lemon juice Colored sugar, optional Instructions: Preheat the oven to 425 degrees F. In a small saucepan, bring the jam and cornstarch mixture to a boil over medium heat. Reduce the heat to a simmer and cook stirring for 3 to 4 minutes. Set aside and let cool to room temperature. Lay 1 sheet of pastry on a board and cut it into 4 equal strips. Put a heaping teaspoon of cooled jam in the middle of the upper part of the dough and fold over the bottom part. Seal the edges with a bit of water and crimp with a fork. Arrange the pastries on a parchment lined baking sheet. Repeat with the other pastry sheet. Bake until golden about 8 to 10 minutes. Remove the pastries from oven and allow them to cool completely. In a small bowl, add the powdered sugar and whisk in, 1/2 tablespoon of lemon juice at a time, to make a thick icing consistency. Drizzle the icing over the pastries and sprinkle with colored sugar, if desired. Allow the icing to set for about 30 minutes. Enjoy at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62006,"Crispy Falafel-Coated Chicken with Cucumber Salad 1/2 cup prepared falafel mix Vegetable oil, for frying 4 boneless, skinless chicken breast halves, tenders removed (about 1 1/2 pounds) Kosher salt Freshly ground black pepper 1/2 cup plain whole-milk yogurt 3 Kirby cucumbers, diced 1/4 cup fresh mint leaves, roughly torn 1/4 cup fresh dill fronds, coarsely chopped 1/4 red onion, diced (about 1/2 cup) 1 small clove garlic, minced 1 1/2 teaspoons kosher salt 1 lemon Instructions: Game plan: Make the salad while the chicken bakes.
For the chicken: Preheat the oven to 400 degrees F. Place a small rack on a baking sheet.
Put the falafel mix in a pie plate or other shallow bowl. Heat about 1/2-inch oil in a large, heavy skillet over medium-high heat. Season the chicken breasts with salt and black pepper, to taste, and coat with the falafel mix, shaking off any excess. Carefully place the chicken smooth side down in the hot oil, taking care not to crowd the pan. Cook until nicely browned, turning once, 2 to 3 minutes per side. Repeat with the rest of the chicken. Transfer the chicken to the prepared rack. Bake until firm but slightly springy when pressed, 6 to 8 minutes.
Meanwhile, make the Yogurt Salad: Toss the mint, cucumbers, dill, onion, garlic, and salt in a small bowl. Finely grate the zest from the lemon into the salad and squeeze in the lemon's juice too. Stir the yogurt into the salad.
Arrange chicken on a platter and serve with salad or put a chicken breast on each of 4 plates with the salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 62007,"Seafood Cioppino 2 tablespoons olive oil 1 teaspoon minced garlic 1 teaspoon minced shallots 1/2 pound Sea scallops 1/2 pound (16/20 count) shrimp 1/4 pound sliced yellow onion 1/2 pound thinly sliced assorted bell peppers 1/2 pound littleneck or Manila clams 1/2 pound mussels 1 pound Dungeness or lump crabmeat 2 cups red wine 2 cups marinara sauce 1/2 teaspoon chopped fresh thyme leaves 1 teaspoon freshly chopped oregano leaves Salt and freshly ground black pepper Sourdough bread, for serving Instructions: In a large saucepot set over medium heat, add olive oil and heat. Add the garlic and shallots and saute until the garlic is on the verge of browning, about 2 minutes. Add the scallops. After the scallops cook for about 1 minute, add the shrimp, onions, and peppers. When the shrimp start to turn pink, add the mussels and clams. Cover the pot with a lid until the shells of the mussels and clams open, about 8 minutes. Once the clams and mussels open, add the crabmeat, red wine, and marinara sauce, and bring to a simmer. Add the thyme and oregano, and season with salt and pepper. Serve the cioppino in bowls with warm fresh sourdough bread on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62008,"Easy Creamed Spinach 2 tablespoons butter 1 shallot, minced
One 11-ounce package fresh baby spinach
1/4 cup shredded gruyere
1/4 teaspoon ground nutmeg
Salt and freshly ground white pepper 1/3 cup heavy cream
Instructions: Heat the butter in a large saucepan set over medium heat. Add the shallots and cook until softened and translucent, about 2 minutes. Add the spinach and stir until the spinach wilts, about 2 minutes. Slowly stir in the cheese, nutmeg and some salt and white pepper, and then stir in the cream. Cook for 1 minute. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62009,"Tandoori Chicken 2 (2 1/2-pound) whole chickens 1/2 teaspoon kosher salt 1 teaspoon red chili powder 4 tablespoons fresh lemon juice 6 tablespoons plain yogurt 7 tablespoons heavy cream 2 1/2 tablespoons ginger paste 2 1/2 tablespoons garlic paste 1 teaspoon ground cumin 1/2 teaspoon garam masala powder* 1 teaspoon saffron 1/2 pound mixed salad greens 1 lemon, cut into 4 wedges 1 small onion, sliced 4 tablespoons melted butter, for basting Instructions: To prepare each chicken: Rinse under cold water and remove all the skin. With a sharp knife, make 3 deep incisions in each breast, 3 in each thigh and 2 on each drumstick. Then with a butcher knife, cut each chicken into quarters. First, cut the chicken in half down the middle. Second, cut the legs off where the thigh meets the body. Lastly, remove each breast, keeping the wings attached. Place the pieces of chicken on a large plate. To prepare the spice rub: In a small bowl, combine the salt, chili powder and lemon juice to make a thick paste. Rub the paste evenly over the chicken legs and breasts. Set the chicken aside for 15 minutes to let the flavors absorb. To prepare the tandoori sauce: In a large bowl, combine the yogurt, heavy cream, ginger paste, garlic paste, cumin, garam masala, and saffron. Whisk everything together until it is well mixed. Rub the sauce evenly over the chicken legs and breasts, thoroughly covering the chicken. Cover and place in the refrigerator to marinate for 4 hours. Preheat an oven or charcoal grill to 350 degrees F. To prepare the garnishes for the dish: Wash and drain the salad greens and slice the onion and the lemon. Remove the chicken from the refrigerator. Skewer the legs starting from the drumstick end, through to the thigh so that the leg is spread out straight for even roasting. Skewer the breasts starting from the wing, through the breast so that the wing is spread out straight for even roasting. If cooking the chicken in an oven, place the chicken in a shallow roasting pan lined with foil to catch the drippings. If cooking the chicken on a grill, place the chicken directly on the grill with a pan underneath it to catch the drippings. Roast for 10 minutes, then remove and baste with the melted butter and drippings from the bottom of the pan. Return the chicken back to the heat and roast for another 30 to 40 minutes, or until juices run clear when pierced with a fork, basting a couple more times during cooking. To serve: Arrange 1 leg and 1 breast on each plate, with mixed salad greens, a lemon wedge, and onion slices in the middle. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 62010,"Avocado-Poblano cl Vinaigrette 3 whole ripe avocados, peel into 1- inch cubes 1/2 cup red onion, peeled and julienned 1 fresh poblano cl, roasted, seeded, peeled and julienned 1/2 cup fresh cilantro, chopped 1/2 cup seasoned rice wine vinegar 1 tablespoon olive or peanut oil 1/2 teaspoon red pepper flakes - optional Salt, to taste Instructions: Combine all ingredients in non-reactive bowl and toss gently to mix. Adjust seasonings and chill. Vinegar will slightly melt the ripe avocado to a nice consistency. Toast pine nuts in a dry saute pan or in a 350 degree oven on a sheet pan. Pick sage leaves and parsley so as to lease little or no stem. Combine all ingredients in food processor or blender and process until a pesto consistency. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 62011,"Herb Crusted Chicken Paillard with Honey-Lemongrass Glaze Carrot and Potato Spaghetti 6 (6-ounce) chicken breasts skin-on (2 for leftovers) 1/2 cup chopped flat parsley 1/4 cup chopped cilantro 6 scallions, sliced 1/8-inch Salt and black pepper to taste Canola oil to cook Canola oil to cook 6 lemon grass stalks, finely minced, white part only 1 tablespoon minced ginger 1 large shallot, minced 1/2 cup Riesling or Gewurztraminer wine Juice and zest of 1 lemon 2 cups chicken stock 2 tablespoons lychee honey 1 tablespoon butter Salt and black pepper to taste 2 large carrots, peeled, cut into spirals with a turning slicer 1 large potato, peeled, cut into spirals with a turning slicer 1/2 teaspoon ground cumin 2 tablespoons butter Salt to taste Instructions: Wrap the chicken in plastic and pound very thin. Season with salt and pepper. Mix the herbs together on a plate and dredge the chicken with the herbs. In a hot skillet coated with oil, pan sear the chicken golden brown on both sides, about 3 minutes aside. In a medium-hot, non-reactive sauce pan, lightly coat the pan and sautee the lemongrass, ginger and shallots until soft, about 5 minutes. Season with salt and pepper. Deglaze with wine and reduce by 80 percent. Add the juice, stock and honey and reduce by 50 percent. Whisk in the butter and check for seasoning. Puree with a hand blender to a smooth consistency. In a large non-stick skillet, add butter and melt on medium-low heat. Add carrots and potato and sautee. Season with cumin and salt. Cook until soft, about 10 minutes. Keep heat on medium-low or the potatoes could burn. PLATING Place a small pile of the 'spaghetti'. Hide with chicken paillard and glaze the top with the sauce. Garnish with lemon zest. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 62012,"Sweet Potato Tsimis 2 pounds sweet potatoes 1/4 cup honey 2 tablespoons unsalted butter 2 tablespoons molasses 1/2 teaspoon ground cinnamon Freshly ground black pepper 1/2 cup coarsely chopped pecans, lightly toasted in a 350 degree F oven for 4 minutes 1 envelope gelatin 1/4 cup water, plus 1/4 1/4 cup light corn syrup, plus 1/4 cup 3/4 cup sugar Flour, for dusting the pan 1/2 teaspoon vanilla extract 1/2 teaspoon dark rum Instructions: Preheat oven to 375 degrees F. Bake the sweet potatoes for 45 minutes. When cool enough to handle, skin potatoes, and mash together with the honey, butter, molasses, cinnamon, and pepper. Transfer mixture to a 2-quart casserole. Sprinkle on the pecans. Make Marshmallows: In a small bowl, soften the gelatin by stirring it into 1/4 cup of the water. Set aside. In a small saucepan, fitted with a candy thermometer, bring the remaining 1/4 cup of water, a 1/4 cup of corn syrup, and the sugar to 240 degrees F (soft ball stage). In the meantime, put the remaining 1/4 cup of corn syrup, vanilla, and rum in the bowl of an electric mixer fitted with the whisk attachment. Add the hot syrup to the bowl and whisk at high speed for 3 to 5 minutes until thickened. Set the gelatin over simmering water to melt. Add the gelatin to the syrup and continue whisking for 6 more minutes until white, fluffy and stiffened. Top the casserole with a layer of marshmallow and bake at 350 degrees for 20 minutes, until heated through and browned on top. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 62013,"Sticky Toffee Pudding 2 1/4 cups pitted dates 3/4 cup dark spiced rum 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1/2 teaspoon cinnamon Pinch of salt 1 tablespoon baking powder 2 cups packed light or dark brown sugar 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the baking dish 3 large eggs 1 1/2 pounds (6 sticks) unsalted butter 3 cups packed dark or light brown sugar 1 cup brandy Whipped cream (optional) Instructions: For the cake: Preheat the oven to 350degreesF. and butter a 9 x 13-inch baking dish.
In a small saucepan, combine the dates, rum, and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer (BTB, RTS ), and cook for 5 to 7 minutes.
Remove the pan from the heat, add the vanilla, and let the liquid cool. Puree the mixture in a food processor until smooth, and reserve.
Sift the flour, cinnamon, salt, and baking powder into a medium bowl.
Combine the brown sugar and butter in a large mixing bowl and beat until homogeneous. Beat in the eggs one at a time. Gently stir the flour mixture into the butter-sugar in thirds. Stir in the reserved date puree.
Transfer the batter to the prepared baking dish and bake for 35 minutes or until set in the middle. Let cool for about 10 minutes.
For the toffee sauce:
While the pudding is baking, combine the butter, brown sugar, brandy, and 1/2 cup water in a large saucepan. Bring to a boil and reduce to a simmer (BTB, RTS), whisking frequently. Cook over medium heat until the mixture thickens to a sauce consistency, about 15 minutes.
To finish the pudding:
Using a skewer or chopstick, poke holes in the pudding every inch or so.
Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 62014,"Mocha Phyllo Cups 3 cups nonfat milk 1 (1.4-ounce) packet sugar-free, fat-free chocolate instant pudding 1 tablespoon instant espresso 3 sheets phyllo dough Nonstick cooking spray 3/4 teaspoon cinnamon sugar 8 teaspoons whipped topping Cocoa powder, for garnish Instructions: In a medium mixing bowl, whisk together the milk, chocolate pudding mix, and the instant espresso. Use hand mixer to mix ingredients. Preheat oven to 400 degrees F. Unroll phyllo dough and remove sheets. Working with 1 sheet at a time, lay out and spray phyllo sheet with cooking spray. Sprinkle with 1/4 teaspoon cinnamon-sugar. Lay next sheet on top and repeat steps. With a pizza cutter or sharp knife, cut dough into 8 rectangles, approximately 4 by 5 inches. Fit rectangles into muffin cups and bake for 8 to 10 minutes, or until golden brown. Remove phyllo cups from oven and let cool for 10 minutes. Remove cups from pan and cool completely. Spoon or pipe mocha pudding into cups and top with a 1 tablespoon dollop of whipped topping. Sprinkle with cocoa powder. Cook's Note: Keep phyllo dough covered when not using, as it dries out quickly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62015,"Roasted Shallots 18 medium shallots (about 1 3/4 pounds), unpeeled 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with the oil, 1 tablespoon salt, and season with pepper. Transfer to an aluminum foil-lined baking sheet and arrange in a single layer. Bake until the shallots are browned and tender, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 62016,"Apple Cider Glazed \Double Cut\ Pork Chop with Sweet Potato Hash, Tomato Jam and Southern Greens Four 14-ounce pork chops Marinade, recipe follows 1 cup Apple Cider Glaze, recipe follows 3 cups Sweet Potato Hash, recipe follows Salt and pepper, to taste 4 rosemary sprigs 2 ounces bourbon 2 ounces Worcestershire 1 handful juniper berries, crushed Freshly crushed black pepper Pinch of rosemary, thyme, sage, chopped 1/4 cup olive oil 2 tablespoons honey 1 cup brown sugar 3 cups apple cider 1/2 cup cider vinegar 1 clove garlic, minced 1 sprig fresh thyme 1 sprig fresh sage 1 teaspoon ground black pepper 1/2 cup yellow onion, diced 1 clove garlic, minced fine 2 tablespoons olive oil 1 cup andouille sausage, diced 2 whole sweet potatoes, peeled and diced 1/4 by 1/4-inch 1 cup chicken stock 3 tablespoons heavy cream 1 teaspoon salt 1/2 teaspoon black pepper, finely ground Instructions: Marinate the pork chops for 2 to 3 hours. In the meantime make the hash and glaze. Preheat grill to medium. Remove the chops from the marinade and wipe off any excess marinade. Grill chops, basting with Cider Glaze until desired temperature. Medium temperature is 15 to 18 minutes. Present chops with a base of Sweet Potato Hash with pork chop placed on top and garnish with a rosemary sprig. Mix ingredients together. Caramelize the honey and brown sugar in a pan over medium heat, stirring constantly. Combine the apple cider, vinegar and garlic and add to sugar, bring to boil over high heat. Lower the heat to medium and simmer for 30 minutes. Strain into a small saucepan and add thyme, sage, and pepper and cook over medium heat for 15 minutes. Remove herbs and reserve for pork chops. Saute onions and garlic in the olive oil over medium heat in saucepan until translucent. Add andouille sausage and stir well to combine. Once some of the fat begins to render from the sausage and the diced sweet potato and cook for stirring frequently for 10 minutes. Add chicken stock until evaporated then add cream and reduce until liquid is absorbed. Season with salt and pepper and keep warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62017,"Apple, Blackberry and Cinnamon Chutney 2 1/2 pounds Granny Smith apples, peeled, cored and cut into large chunks 3 medium onions, finely sliced 1 1/4 cups sugar 2/3 cup balsamic vinegar 2 teaspoons ground cinnamon 2 grinds fresh black pepper 1 pint blackberries Instructions: The chutney needs to go into sterilized pint jars. The easiest way to do this is to put them and the lids in the dishwasher on the hottest cycle to wash and dry. Take them out when you are about ready to use them and don't touch the insides of the jars with your hands. Alternatively, put the jars and lids into a very large pan of boiling water and boil for a couple of minutes before taking them out to dry on paper towels. You will also need to boil the equipment you use to take the jars out of the pan. At this stage, the jars can be placed into a low-temperature oven to dry. Make sure they are not cracked.
Put the apples, onions, sugar, vinegar, cinnamon and black pepper into a large pot over medium heat. Stir gently to combine. Bring to a boil, lower the heat and simmer for 45 to 55 minutes, stirring occasionally. The apples and onions should be lovely and soft and the liquid should be thick and syrupy.
Add the blackberries and cook for another 10 to 12 minutes.
While the chutney is hot, use a sterilized ladle to fill the sterilized jars. Put the sterilized lids on and set aside to cool. Store in a cool, dark place. The chutney will keep for up to 4 months. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 62018,"Creamed Cornbread with Jalapeno Butter 1 stick (8 tablespoons) unsalted butter, softened, plus more for the pan 2 teaspoons finely chopped seeded jalapeno
1/4 teaspoon kosher salt
Two 8.5-ounce boxes corn muffin mix
1 cup creamed corn
2 large eggs
2 scallions, chopped
Instructions: Preheat the oven to 400 degrees F. Butter an 8-inch square glass baking dish. Mix together the butter, jalapenos and salt in a small bowl until thoroughly combined. Transfer the jalapeno butter to a small decorative bowl, cover with plastic wrap and refrigerate until ready to serve. Whisk the corn muffin mix together with the creamed corn, eggs and scallions. Pour the batter into the prepared baking dish and bake until the top is golden and a wooden pick inserted into the center comes out clean, about 22 minutes. Cool slightly before serving. Cut into squares and serve with the jalapeno butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 62019,"Lemon and Almond Rice Pudding 4 cups whole milk 1/2 cup Arborio rice or medium-grain white rice 1/2 cup sugar 1 vanilla bean, seeds removed, pod reserved 1/8 teaspoon fine sea salt 1/2 cup fresh lemon juice, from about 3 large lemons 1/4 cup amaretto liqueur 3 large lemons, zested 1/2 cup whipping cream 1/4 cup sliced almonds, toasted* see Cook's Note Instructions: In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes. In a medium bowl, mix together the lemon juice, amaretto, and lemon zest. Slowly stir the lemon mixture into the rice mixture and cook for 10 minutes longer. Remove the vanilla pod and discard. Stir in the whipping cream (mixture will still be runny but will thicken as it cools). Spoon the rice pudding into bowls. Cover and refrigerate for at least 4 hours.
Sprinkle the chilled rice pudding with sliced almonds and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Moscato]" 62020,"White Chocolate Toffee 1/2 pound (2 sticks) unsalted butter, plus extra for greasing the pan 1 cup sugar 1 1/2 teaspoons pure vanilla extract 1 teaspoon kosher salt 12 ounces good white chocolate, such as Callebaut, roughly chopped 1/2 cup salted, roasted cashews 1/2 cup shelled, salted, roasted pistachios 1/2 cup crystallized ginger (not in syrup), 1/4-inch diced (3 ounces) 1/2 cup dried cranberries Fleur de sel Instructions: Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife. Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook\u2019s Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they\u2019re evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 62021,"Sunny's Blueberry BBQ Sauce 1 pint (6 ounces) blueberries 3 tablespoons sambal chili paste
3 tablespoons ketchup
3 tablespoons light brown sugar
3 tablespoons apple cider
1 plum tomato, seeded and chopped
Kosher salt, if needed
Instructions: In a saucepot on medium heat, add the blueberries, sambal, ketchup, brown sugar, apple cider and tomatoes. Cook, while mashing the berries and tomatoes, until everything is broken down and the liquid begins to thicken, about 10 minutes. Simmer on low to further reduce if desired. Taste and add salt only if you feel it is needed. ","[Cabernet Sauvignon, Zinfandel, Malbec, Petite Sirah]" 62022,"Mac and Cheese Soup Kosher salt 4 ounces elbow macaroni (1 cup) Cooking spray 2 plum tomatoes, sliced 1/2 inch thick 4 1/2-inch-thick slices baguette Freshly ground pepper 3 shallots 1 carrot, cut into 1-inch pieces 1 stalk celery, cut into 1-inch pieces 1/4 cup all-purpose flour 3 3/4 cups fat-free low-sodium chicken broth 1 1/4 cups 2% milk 6 ounces shredded cheddar cheese (about 1 1/2 cups) 1/4 cup grated parmesan cheese Instructions: Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain. Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes. Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat. Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62023,"Bbq Chicken Cobb Salad 4 chicken thighs, bone in 2 cups Mesa BBQ Sauce, recipe follows Salt and freshly ground pepper 1/4 cup sour cream 3/4 cup buttermilk 2 cloves garlic, finely chopped 3 tablespoons finely chopped red onion 2 tablespoons fresh lime juice 1/4 teaspoon cayenne pepper Salt and freshly ground pepper 3 cups red leaf lettuce, roughly torn 3 cups romaine lettuce, roughly torn 1/2 pound American blue cheese, crumbled 1 large avocado, peeled, pit removed and thinly sliced 1 Vidalia onion, peeled and sliced crosswise into 1/2-inch thick slices and grilled 2 plum tomatoes, quartered 2 tablespoons (1/4 stick) butter 1/2 medium red onion, finely diced 3 garlic cloves, minced 6 plum tomatoes, coarsely diced 1/4 cup ketchup 3 tablespoons dark molasses 2 tablespoons Dijon mustard 2 tablespoons dark brown sugar 1 tablespoon honey 1 teaspoon cayenne 1 tablespoon ancho cl powder (available at Hispanic or specialty markets) 1 tablespoon pasilla cl powder (available at Hispanic or specialty markets) 1 tablespoon paprika 1 tablespoon Worcestershire sauce Instructions: Marinate chicken in bbq sauce for 2 hours in the refrigerator. Remove from marinade and grill each thigh for 6 to 7 minutes on each side or until cooked through. Mix all ingredients for dressing, and season with salt and pepper. Arrange lettuce on 4 plates, top each plate with a chicken thigh. Garnish with blue cheese, avocado, onion and tomato. Drizzle with the buttermilk dressing. In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 62024,"Alton Brown Ma Mae's Congealed Christmas Salad 1 small package orange flavored gelatin* 1 small package lemon flavored gelatin* 2 1/2 cups boiling water 1 small can pineapple bits with juice 1/2 cup toasted, chopped pecans 1 can whole cranberry sauce Instructions: Sprinkle the gelatins in a 9 by 13 glass-baking dish and slowly stir in the boiling water. Cool to room temperature, then refrigerate approximately 30 minutes or just until gelatin begins to set. (If the gelatin sets, you won't be able to stir in the goodies.) Meanwhile, in a medium size bowl, combine the canned pineapple and its juice, with the pecans and the whole cranberry sauce. Add mixture to slightly thickened gelatin and stir until thoroughly combined. Return to refrigerator until firmly set. Cover with plastic wrap until ready to serve. *Don't substitute with low-sugar or sugar-free. Neither will set properly. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 62025,"Strawberry Shortcake Bars 1 cup white chocolate chips or melting wafers 1/3 cup heavy cream
1 cup amaretto cookies
1 cup freeze-dried strawberries
1 cup strawberry crispy cereal
4 frozen vanilla yogurt ice cream bars
Instructions: Line a small baking sheet with parchment paper, wax paper or aluminum foil and set aside. Place the white chocolate in a medium bowl and set aside. Place the heavy cream in a microwave-safe bowl and heat on high for 1 minute, or bring to a simmer in a small pot over low heat. Pour the hot heavy cream over the white chocolate and let sit, stirring occasionally, until the chocolate has melted, about 5 minutes. Meanwhile, place the cookies and freeze-dried strawberries in a resealable plastic bag and gently crush with a rolling pin or skillet until everything is crushed and mostly gravel-sized (or crush toppings in a food processor). Place the toppings mixture in a large, shallow plate or baking dish along with the strawberry cereal. Working with one ice cream bar at a time, pour the white ganache all over a bar. Use a butter knife to spread the ganache to fully coat. Lay the bar on the plate with the toppings, pressing gently to adhere. Flip the bar over and continue pressing in the toppings to fully cover the bar. Place on the prepared baking sheet and immediately place in the freezer. Continue with the remaining bars and topping. Freeze the coated bars for at least 10 minutes before serving. ","[Prosecco, Moscato, Riesling, Vinho Verde]" 62026,"Seasoned Dhal 1 cup thoor dhal, masoor dhal, or yellow split peas 2 tablespoons vegetable oil 1/2 teaspoon mustard seeds 1 dried red chili 10 fresh curry leaves (optional) 1/2 cup chopped onion 1 teaspoon minced garlic 1/2 teaspoon cumin 1/4 teaspoon turmeric 1/8 teaspoon cayenne 1 teaspoon salt 1 teaspoon fresh lemon juice 1 teaspoon ghee (optional) Instructions: In a large bowl wash the dhal in several changes of water; drain. Place the dhal and 2 1/2 cups water in a 2-quart saucepan and bring to a boil. Reduce to a simmer and cook, partially covered, for 30 minutes (45 minutes for yellow split peas), or until the water is absorbed and the peas break up under pressure from the back of a sppon. Check to make sure it doesn't boil over. When the dhal has finished cooking, heat the oil in a frying pan. Add the mustard seeds to the oil and heat until they pop. When the popping subsides, toss in the dried red chili and curry leaves. After a few seconds, add the onion and fry until light brown. Put in the garlic and fry 1 minute. Next, add the ground masala and fry for another minute. Stir this mixture into the dhal, along with 1/2 cup water and the salt. Partially cover and continue simmering another 10 minutes, adding more water if the mixture is too thick. It should be the consistency of thick pea soup. Remove from the heat. Stir in the lemon juice and ghee. Taste for salt. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 62027,"Fattoush Salad with Crispy Lavash and Charred Chicken 4 ounces lavash (about 3 sheets) 2/3 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 boneless, skinless chicken breasts (about 1 pound) 1 1/2 teaspoons honey Zest and juice of 2 lemons 2 cloves garlic, grated 1/2 teaspoon sumac, plus more for sprinkling 2 romaine hearts, cut in 1-inch pieces 2 Persian cucumbers, halved and sliced 1/4-inch thick 2 cups grape tomatoes, quartered 3/4 cup hand-torn fresh mint leaves Instructions: Preheat the oven to 425 degrees F with 2 racks set in the middle of the oven. Brush the lavash sheets on both sides with 3 tablespoons of the oil. Season lightly with salt and pepper. Cut into 2- by 1-inch rectangles. Place the rectangles on 2 baking sheets in a single layer. Bake until lightly browned and crispy, about 5 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom, flipping the lavash pieces over if needed. Heat a large grill pan over medium heat. Brush the chicken with 2 tablespoons of the oil and sprinkle liberally with salt and pepper. Grill until slightly charred on both sides and the internal temperature of the chicken reaches 160 degrees F, 15 to 18 minutes. Rest the chicken on a cutting board for 5 minutes. Meanwhile, make the dressing: Whisk the honey, lemon zest, lemon juice, garlic and sumac together in a large bowl. Slowly whisk in the remaining oil. Season with salt and pepper. To serve, slice the chicken thinly against the grain. Use gloved hands to toss the sliced chicken, romaine, cucumbers, tomatoes, mint and lavash with the dressing. Gently break up the lavash pieces with your hands to better incorporate them into the salad. Season with salt and pepper if needed. Serve family-style, or divide the salad among 4 large plates. Drizzle with additional oil and sprinkle with sumac. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 62028,"Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust Nonstick cooking spray 3/4 cup rolled oats 1/2 cup all-purpose flour 1/4 teaspoon salt 3 tablespoons cold, unsalted butter, cut into small pieces 3 tablespoons cold, low-fat buttermilk 4 teaspoons olive oil 1 large onion, sliced thinly into half moons 8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon dry mustard 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry) 3 large eggs 3 egg whites 1 cup evaporated fat-free milk (not condensed milk) 2/3 cup grated Gruyere cheese (about 1-ounce) Instructions: Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray. To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter. Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool. To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme. In a medium bowl whisk together the eggs, egg whites and evaporated milk. Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving. Excellent source of: Protein, Riboflavin, Phosphorus, Selenium Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 62029,"Delmonico Chicken Clemenceau 1 fryer, about 3 1/2 pounds Drizzle of olive oil Salt Freshly ground black pepper 1 tablespoon butter 1/2 pound Smithfield Ham, julienned 1/2 cup minced onions 2 teaspoons chopped garlic 1/2 pound assorted Exotic mushrooms, stemmed, cleaned and sliced 1/2 pound green peas 1/2 pound brabant potatoes (small diced blanched potatoes that are fried until golden) 3 tablespoons white vinegar 3 tablespoons white wine 10 peppercorns, crusted 2 tablespoons finely chopped shallots 1 tablespoon chopped tarragon 3 egg yolks 1 cup unsalted butter, melted 1 tablespoon finely chopped parsley leaves Instructions: Preheat the oven to 400 degrees F. Season the chicken with olive oil, salt and pepper. Place on a roasting pan and bake for 30 minutes. Reduce the heat to 350 degrees F. and continue to cook for 30 minutes. In a large saute pan, melt the butter. Add the ham and saute for 2 minutes. Add the onions. Saute for 1 minute. Add the garlic and mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the peas and potatoes. Saute for 3 to 4 minutes. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Remove the chicken from the oven and carve into 4 pieces (2 breast and 2 leg/thigh). To serve, spoon the potato mixture on the bottom of each plate. Lay the individual chicken portions on top of the potatoes. Spoon the Bernaise Sauce over the chicken and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62030,"Jalapeno Bacon Cheeseburger Mac 8 slices bacon, chopped 1 red onion, diced
2 to 3 jalapenos, diced
3 cloves garlic, minced
1 pound ground chuck
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
12 ounces elbow macaroni
3 1/2 cups beef broth
2 tablespoons grainy mustard
A few dashes Worcestershire sauce
2 cups grated Cheddar 2 tablespoons chopped fresh parsley
1/4 cup pickled jalapenos, optional
Instructions: Heat a large skillet over a medium heat. When the skillet is hot, add the bacon and cook until crisp, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Drain all but 2 tablespoons of the bacon grease from the skillet and place back on the heat. Add the onion, jalapenos and garlic to the skillet and stir. Add the ground chuck and season with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Stir in the tomato paste and cook for about 30 seconds. Add the macaroni, broth, mustard and Worcestershire sauce. Give it a big stir and bring to a simmer. Cover and cook, stirring often, until the pasta is al dente and the sauce has thickened, about 10 minutes. Stir in the Cheddar. Sprinkle over the cooked bacon, parsley and pickled jalapenos, if using. Remove from the heat and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 62031,"Touchdown Chili 3 dried ancho chiles, stemmed and seeded 2 dried guajillo or pasilla chiles, stemmed and seeded 3 cups beef stock 1 tablespoon vegetable or olive oil 1 pound fresh Mexican chorizo, casings removed or 1/3 pound center-cut bacon, finely chopped 1 1/2 pounds ground beef chuck (ask butcher for a coarse grind) Kosher salt and coarse black pepper 1/4 cup Worcestershire sauce 1 tablespoon coriander (about a palmful) 1 tablespoon cumin (about a palmful) 1 1/2 teaspoons Mexican oregano (about 1/2 palmful) 1/4 teaspoon ground cloves Pinch cinnamon 4 cloves garlic, chopped 1 fresh red Fresno or jalapeno cl, seeded and chopped, or sliced with seeds for extra heat 1 large onion, chopped Manchego or Monterey Jack cheese, shredded 12 ounces dark lager beer, such as Negra Modelo 3 tablespoons masa harina or corn meal 1 tablespoon honey Cilantro leaves Lime wedges Minced raw onions Pepitas Pickled sliced jalapenos or chopped giardiniera mix Sour cream Crushed tortilla or other chips, such as Fritos Instructions: Place the ancho and guajillo chiles in a small saucepot and cover with the stock. Bring to a low boil, reduce the heat to low and simmer gently 10 to 15 minutes. Puree and reserve. Meanwhile, heat the oil in a Dutch oven over high heat. Add the chorizo and begin to render the fat. Pat the beef dry with paper towel and sprinkle with salt and black pepper before adding into the Dutch oven with the Worcestershire. Cook until a nice crusty brown develops on the beef (the salt helps make a nice crust on meat). Add the coriander, cumin, oregano, cloves, cinnamon, garlic, cl and onions and cook until the onions are soft. Pour in the beer to deglaze the pan, scraping up any brown bits that have accumulated on the bottom of the pan. Add the dried chili puree, masa harina and honey. Reduce the heat to low and simmer to thicken and develop flavor, 45 minutes. Serve with the toppings of your choice. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 62032,"Portuguese Potato Dumpling Soup 2 large baking potatoes (about 1 3/4 pounds) 2 teaspoons salt 2 to 3 ounces diced ham, ground in a food processor to equal 1/3 cup 1/2 cup grated Parmesan 2 large eggs, lightly beaten 2 tablespoons unsalted butter 1/4 teaspoon freshly grated nutmeg 1 cup all-purpose flour 2 1/2 cups reduced-sodium beef broth 2 cups reduced-sodium chicken broth 1 1/2 cups water 1 cup diced yellow onion 1 cup peeled, sliced carrots 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh cilantro leaves 6 tablespoons vegetable oil Instructions: Wash the potatoes and place in a small saucepan. Cover with cold water and 1 teaspoon of the salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 to 35 minutes until the potatoes are tender. Drain. Peel potatoes while they are still warm. (Not too hot, or you might burn your hands.) Place the peeled potatoes in a ricer over a small bowl and push through. Alternatively, using the back of a spoon or a rubber spatula, mash the potatoes through the holes in a colander into a bowl set below it. You can mash the potatoes by hand, but the dumplings won't be as fluffy. Add the ham, Parmesan, beaten eggs, butter, nutmeg, and the remaining 1 teaspoon of salt to the mashed potatoes. Mix well to combine. Line a small baking sheet with paper towels, and place the flour in a small mixing bowl. Roll the potato mixture into little balls, about 2 rounded teaspoonfuls each. Toss each dumpling in the flour, shake off the excess flour and place on the prepared baking sheet. Set aside. In a 6-quart soup pot or stockpot, combine the beef broth, chicken broth, water, onion, carrots, parsley and cilantro. Bring to a boil and boil for 10 minutes. Turn off the heat and cover to keep warm. Heat 2 tablespoons of the oil in a large nonstick skillet over medium to medium-high heat. Add 1/3 of the potato dumplings to the skillet, leaving enough room to turn them. Brown the dumplings on all sides, 6 to 8 minutes, until golden, and transfer to a paper towel-lined plate or baking sheet. Continue to brown the remaining dumplings, using 2 tablespoons of the oil for each batch. Heat the beef-chicken stock over medium-high heat until simmering, Using a ladle, carefully place the dumplings into the simmering stock. Simmer dumplings for 3 to 5 minutes. Serve immediately since the dumplings are fragile. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62033,"Buffalo Chicken Dip 1 tablespoon vegetable oil 1 medium onion, diced
2 boneless, skinless chicken breasts
3 cloves garlic, minced
1/2 cup plus 2 tablespoons hot sauce, such as Frank's RedHot 1/2 cup sour cream
1/2 cup olive oil mayonnaise
1 cup shredded Cheddar
1/2 cup blue cheese crumbles
3 green onions, sliced thin
4 stalks celery, cut into sticks
3 carrots, peeled and cut into sticks
Serving suggestions: chips and assorted crudites Instructions: In a large frying pan with a lid, heat the oil over medium heat until it shimmers and slides across the pan. Add the onions and cook until translucent, about 5 minutes. Slice the chicken breasts thinly and add to the pan with the onions. Add the garlic, 1/2 cup of the hot sauce and 1 cup water. Bring to a simmer, then cover the pan and reduce the heat to low. Cook until the chicken is falling apart and the sauce has reduced to almost dry, 45 minutes to 1 hour. Combine the sour cream, mayonnaise, Cheddar and 1/4 cup of the blue cheese crumbles in a bowl and stir until well combined. Transfer the dip to a serving bowl. Stir in the remaining 2 tablespoons hot sauce, and top with the green onions and the remaining 1/4 cup blue cheese crumbles. Serve immediately, with the chicken, celery, carrots, chips and other crudites. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 62034,"Trout Grenoblaise with Tian of Zucchini, Tomatoes, and Potatoes and Mixed Green Salad 2 tablespoons olive oil 2 slices good quality white bread, cut into 1/8-inch cubes Salt and freshly ground pepper 2 whole brook trout, filleted 1 cup all-purpose 6 tablespoons butter 1 lemon, segmented and finely chopped 2 tablespoons fresh lemon juice 1 tablespoon capers 1/4 cup fresh flat leaf parsley, finely chopped 2 zucchini, thinly sliced 2 tomatoes, thinly sliced 2 baking potatoes, thinly sliced 1/4 cup olive oil 6 cloves garlic, thinly sliced 1/4 cup finely chopped chervil Salt and freshly ground pepper 6 cups mixed greens, torn into pieces 1 teaspoon Dijon mustard 1/4 cup champagne vinegar Salt and freshly ground pepper 1/2 cup olive oil 2 tablespoons pink peppercorns in brine, drained Instructions: Heat 2 tablespoons of oil in a small saute pan over medium high heat, saute the cubes of bread until golden brown on all sides, remove to a plate. Season each fillet on both sides with salt and pepper to taste. Season the flour with salt and pepper to taste. Dredge each fillet lightly on the skin side and tap of extra flour. Heat the olive oil in a large saute pan over medium high heat until just smoking. Place each fillet flour side down in the oil and cook until golden brown. Turn the fillets over and reduce heat to medium and continue cooking until cooked. Remove fillets to a plate. Add butter to pan and cook until browned. Add lemon segments and juice. Remove pan from heat and stir in capers and parsley. Plate fish and top with sauce and reserved croutons. Preheat oven to 400 degrees F. Brush an 8-inch baking dish with olive oil and arrange the vegetables in the dish, alternating rows of the different vegetables. Drizzle each row with olive oil, season with salt and pepper and sprinkle with the sliced garlic. Bake for 30 to 40 minutes or until potatoes are tender. Remove from oven and sprinkle with chervil and salt and pepper. Serve hot or at room temperature. Place greens in a medium bowl. Whisk together the mustard, vinegar and salt and pepper. Drizzle in the olive oil and whisk until emulsified, add peppercorns, and season with salt and pepper. Pour some of the vinaigrette over the salad and toss to coat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 62035,"Hollandaise Sauce 1 1/2 cups orange juice 4 egg yolks 1 pint clarified butter 2 red jalapeno peppers, roasted Salt and pepper to taste Instructions: In a small saucepan, reduce orange juice to 2 ounces. Chill. In a double boiler, whip egg yolks and chilled orange juice until it is 3 times its volume. Add butter in a slow steady stream to form an emulsion. Peel and seed jalapeno. Puree with knife. Add to egg mixture. Add salt and pepper to taste. Hold warm. ","[Chardonnay, Sauvignon Blanc, Riesling]" 62036,"Sunday Ham and Biscuits 1 ham, bone in 1 pint orange marmalade 1 (12-ounce) can coca cola classic 2 cups self-rising flour (summer wheat flour is best) 1/4 cup vegetable shortening 2/3 to 1 cup milk Instructions: Preheat oven to 375 degrees. Pour orange marmalade into a bowl and add about 1/2 of the coke. Let it set while you prepare the ham. Remove visible fat from ham and crisscross cut the ham. Place in a 9 by 13-inch baking pan and pour the marmalade/coke mixture over the ham. Place in the oven uncovered and bake for 20 minutes. This allows the marmalade to set or crisp on the ham. After 20 minutes cover the ham with foil and bake for an additional 30 to 45 minutes. Baste with the pan drippings every 15 minutes. If there are not enough pan drippings, mix up some more marmalade mixture to baste on the ham. Uncover the ham for the last 20 to 30 minutes and baste every 7 or 8 minutes. Allow the marmalade mixture to brown until dark brown in color. Remove from oven. Put ham onto a platter to cool before cutting. Total cook time is about 1 hour 5 minutes to1 hour 35 minutes. Use the left-over ham in red beans the next day. Mix flour and shortening together in bowl until the shortening is well blended into the flour. Make a \well\ or hole in the center of the flour/shortening mixture. Add a portion of the milk to the well. Use a fork or your fingers and work from the center of the bowl to the outside of the bowl and blend the milk into the mixture. Add more milk as needed. The dough will be slightly sticky. To make the biscuits coat your hands with flour and pinch off enough dough for 1 biscuit, about 2 tablespoons. Roll and knead the biscuit in your hands just until it looses its stickiness. Place in a cast iron skillet. Continue to make the rest of the dough in this manner. After all biscuits are made put a little water on finger tips and gently rub the tops of each biscuit, this removes any bumps on the top of the biscuits. Bake in a preheated 450 degree oven until golden brown, about 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62037,"Our Favorite Fried Chicken 4 cups (1 quart) buttermilk 2 tablespoons dried thyme 2 tablespoons dried oregano 1 tablespoon hot sauce 2 cloves garlic, smashed Kosher salt and freshly ground black pepper One 3 1/2- to 4-pound chicken, cut into 8 pieces 4 cups all-purpose flour 1 tablespoon sweet paprika Solid vegetable shortening or vegetable oil, for frying Instructions: Whisk the buttermilk with the thyme, oregano, hot sauce, garlic and 1/4 cup salt in a large nonreactive bowl (see Cook's Note). Add the chicken pieces, turn to coat, cover the bowl and refrigerate overnight. When ready to fry, shake the flour, paprika and 1 tablespoon black pepper in a large, clean plastic or paper bag. Set a large rack over a baking sheet. Drain the chicken in a colander. Shake 2 or 3 pieces at a time in the flour mixture, then shake off any excess and transfer to the rack. Place a large Dutch oven over medium-high heat and add enough shortening to come halfway up the sides. Heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. Working in 2 batches, carefully add the chicken pieces to the Dutch oven. The oil temperature will drop precipitously to about 250 degrees F as you slip in the chicken. Adjust the heat as needed to keep the temperature right around 250 degrees F. The oil should be bubbling gently around all of the chicken. Fry the chicken until it is a deep golden brown, about 20 minutes for white meat and 25 minutes for dark meat. Transfer the chicken to a paper towel-lined platter. Serve immediately or at room temperature. 5.5qt Enameled Cast Iron Dutch Oven available Kohl's ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 62038,"West African Goat Meat Stew 1 pound bone-in goat meat (preferably leg), cut into 1-inch cubes, rinsed and drained 2 medium onions, chopped (about 2 cups) 1 1/2 teaspoons kosher salt 3 plum tomatoes, chopped 3 cloves garlic 1 small red bell pepper, chopped 1 habanero pepper (optional) 5 tablespoons vegetable oil 2 tablespoons tomato paste 1 teaspoon chicken bouillon powder 1 teaspoon Madras curry powder 1 teaspoon fresh thyme leaves 2 bay leaves, finely torn (see Cook\u2019s Note) Cooked rice and/or sweet plantains, for serving Instructions: Combine the goat meat with 1/2 cup of the onions and 1 teaspoon salt in a medium pot. Add enough water to cover the meat. Cover with the lid and cook over medium heat, until tender, 45 to 50 minutes. Using a slotted spoon, transfer the goat meat to a medium bowl. Reserve the broth. Meanwhile, combine the tomatoes, garlic, bell pepper, habanero, if using, and 1 cup of the remaining onions in a blender or food processor; blend until smooth and set aside. Heat 1 tablespoon of the oil in a large high-sided skillet over medium-high heat. Using the slotted spoon, transfer the goat meat to the skillet and cook until browned all over, about 3 minutes per side. Remove the goat meat to the same bowl. Add the remaining 4 tablespoons oil to the same skillet and heat over medium heat. Add the remaining 1/2 cup onions and cook, stirring occasionally, until softened, about 1 minute. Add the tomato paste and stir until grainy in appearance in the oil, about 5 minutes. Add the tomato-pepper puree and stir to combine. Cover and simmer for 5 minutes. Add the bouillon powder, curry powder, thyme, bay leaves and 1/2 teaspoon salt; stir to combine and cook for 3 minutes. Add the goat meat and 2 tablespoons of the reserved broth (save the rest for another use); stir to combine. Cover and simmer over low heat until a layer of oil appears on the surface and the stew is thickened and bright reddish in color, about 10 minutes. Taste and add more salt, if needed. Serve with rice and/or sweet plantains. ","[Syrah, Tempranillo, Garnacha, Barbera]" 62039,"Coconut Milk Tilapia Vegetable oil 4 tilapia fillets Salt 1(1-inch) piece fresh ginger, peeled and grated 1 lemon, zested and juiced 1/2 pound snow peas 4 small red potatoes, quartered sliced into 1/4-inch pieces 1 cup coconut milk Instructions: Special equipment: brown paper bags Preheat oven to 350 degrees F. Soak 4 small brown paper bags in vegetable oil until saturated. Scrape off excess oil and set aside. Season the fillets with salt, grated ginger, lemon zest and juice. Top each with about 5 or 6 snow peas and 1 of the thinly sliced potatoes. Transfer each fillet into 1 of the bags and pour about 1/4 cup of the coconut milk into each bag. Fold well to seal in juices and steam. Place onto 2 rimmed baking sheets and bake until bags are puffed and fish and potatoes are tender, about 10 to 15 minutes. Serve immediately at the table in the puffed bags. Tear open. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 62040,"Escarole Salad with Anchovy Vinaigrette 2 cups cubed country bread (about 1-inch dice) 2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large or 2 small heads escarole 5 tablespoons extra-virgin olive oil 1 large shallot, finely chopped
2 olive oil-packed anchovy fillets, chopped
Pinch red pepper flakes
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper Instructions: For the croutons: Preheat the oven to 350 degrees F; position an oven rack in the middle of the oven. In a large bowl, toss the bread cubes with the olive oil, salt and pepper. Spread the bread cubes on a rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Let cool. (The croutons will keep in an airtight container for up to 3 days.) For the escarole: Preheat a grill on medium heat. Cut the escarole head in half, then wash and dry. Grill the escarole cut-side down to give it a little char, about 3 minutes. (Do not flip and cook the other side. We are looking for just some of the escarole to be charred.) Set aside and let cool. For the warm anchovy vinaigrette: In a small saucepot, heat 1 tablespoon olive oil over low heat until shimmering. Add the shallots and anchovies and cook, stirring, until the shallots have softened and the anchovies fall apart and dissolve in the oil, 2 to 3 minutes. Stir in the red pepper flakes. Add the vinegar and cook, stirring, until it has reduced slightly, about 1 minute. Whisk in the remaining 4 tablespoons oil. Cut the escarole into 1-inch pieces and put in a large bowl. Add the vinaigrette and croutons and toss to combine. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 62041,"Roasted Oysters in Beer with Home-Made Hot Sauce 3 (12 ounce) bottles dark beer 2 clean, white dish towels 28 oysters, preferably from the East coast, scrubbed well Salt and freshly ground black pepper Home-made Hot Sauce, recipe follows 1 cup red wine vinegar 2 tablespoons Dijon mustard 1 tablespoon chipotle pepper puree 1 tablespoon honey 1/2 teaspoon salt Instructions: Preheat oven to 450 degrees F and place a large baking pan in the center of the oven. Pour 2 bottles of the beer in a large bowl, add the towels and soak them until completely saturated, lightly wring dry. When the pan is very hot, carefully add the remaining bottle of beer and the oysters in a single layer. Season with salt and pepper, cover them with the wet towels and roast in the oven for 8 to 10 minutes, or until all of the oysters have opened, discarding any that do not. Serve, with the Home-made Hot Sauce on the side. Whisk together all ingredients in a small bowl. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 62042,"Caesar Salad 2 ounces bacon, diced 2 slices sourdough bread, cubed
2 tablespoons grapeseed oil
Kosher salt and freshly ground black pepper 1/2 romaine lettuce heart
1 1/2 ounces Caesar dressing
1/2 ounce shaved Parmesan
Instructions: Preheat the oven to 350 degrees F. Lay out the bacon on a small pan and bake until crispy, about 15 minutes. Toss the sourdough cubes with the grapeseed oil and some salt and pepper. Transfer to a baking sheet; bake until crispy, 5 to 10 minutes. Split the romaine heart and remove the core. Wash, dry and lay on a plate. Season with salt and pepper. Pour the dressing over the romaine wedges. Top with the crispy bacon, Parmesan and a few croutons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62043,"Creme Fraiche Panna Cotta Jubilee Style 3 cups heavy cream 3 cups whole milk 1 cup granulated sugar 1 vanilla bean 2 cups creme fraiche 2 tablespoons plus 1/4 teaspoon powdered gelatin 2 pounds frozen cherries, pitted and thawed 1/2 cup cherry brandy (recommended: Kirsch) 1/3 cup ruby port 3 tablespoons confectioners' sugar 1/4 teaspoon ground cinnamon 1 lemon, zested, cut into strips Instructions: Place the cream, milk and sugar in a medium saucepan and bring to a simmer over medium-high heat. Split and scrape the vanilla seeds from the bean. Add both the seeds and the pod to the milk. Once the milk mixture begins to simmer, shut off the heat and whisk in the creme fraiche. Strain the mixture and return to the pot. Add the gelatin and stir until dissolved. Pour the mixture into 8 (1 cup) ramekins and set aside to come to room temperature. Cover and place in the refrigerator to firm up for at least 3 hours, but it is best to let sit overnight. To make the sauce, combine the cherries and their juices, the cherry brandy, and the port in a medium saucepan with low sides, over medium heat. When mixture is hot, remove the pan from the heat and ignite with a long kitchen match. Once the flame subsides, return the pan to medium heat. Add the sugar, cinnamon, and the lemon zest and stir until the sugar has dissolved and the mixture starts to thicken, about 3 more minutes. Let the mixture cool to room temperature and serve with the Panna Cotta. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 62044,"Lemony Shrimp Scampi Pasta 6 garlic cloves, pressed or grated 2 lemons, zested and juiced 5 tablespoons olive oil 1 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells) 1/4 onion 3/4 pound thin linguini 2 tablespoons butter 1 small bunch parsley, leaves chopped Instructions: In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside. Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion. Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water. Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62045,"Italiano 2 ounces dry vermouth (recommended: Martini and Rossi Bianco or Neolly Prat dry) 1/8 ounce aceto balsamico (premium balsamic vinegar) Ginger ale (recommended: Fever Tree) Lemon wheel, for garnish Instructions: In a high ball glass add ice, vermouth, balsamico, and top with ginger ale. Stir to combine and garnish with a lemon wheel on the side of the glass. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 62046,"Dipped and Decorated Waffle Cones 16 ounces semisweet chocolate, broken into pieces 6 waffle cones
1 jar colored sprinkles
2/3 cup chopped pecans
2/3 cup chopped candy-coated chocolate candies, such as M and M's
2/3 cup chopped pretzels
Triple Mint Choc Chip Ice Cream, recipe follows, or your favorite ice cream, for serving One 48-ounce carton vanilla ice cream, softened 1/3 cup semisweet chocolate chips
1/3 cup white chocolate chips
1/3 cup chopped frozen mint patty candies 1/3 cup chopped frozen creme de menthe candies, such as Andes
1/3 cup mint candy-covered chocolate candies, such as M and M's Instructions: Melt the chocolate in a small deep bowl over a double boiler. Using a brush, paint the inside of a cone with some chocolate. While it is still wet, sprinkle a little of one or more of the sprinkles, pecans, chocolate candies or pretzels into the cone. Continue with the rest of the cones. Let dry. Dip the top 2 inches of each cone in the melted chocolate and coat with more of the decorations. Stand the cones in a glass to dry. To serve, fill the cones with some Triple Mint Choc Chip Ice Cream or your favorite ice cream and top with more of the decorations. Stir together the ice cream, chocolate chips, white chocolate chips, mint patty candies, creme de menthe candies and mint candies in a large bowl until combined. Transfer to a container, cover and freeze for 4 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62047,"Red Wine Hot Fudge Sauce 3/4 cup heavy cream 3/4 cup red wine (I used a pinot noir) 1/2 cup brown sugar 1/4 cup (1/2 stick) unsalted butter 12 ounces semisweet chocolate, chopped 1 teaspoon vanilla extract 1/4 teaspoon salt Instructions: Add the cream and wine to a saucepan and heat over medium heat. Cook until the liquid is warm and there are bubbles forming on the edges of the pot, about 3 minutes. Stir in the sugar until it is totally dissolved and allow the mixture to come to a boil. Reduce the heat to low and stir in the butter until melted. Turn off the heat and add in the chocolate, allowing it to sit for a minute. Then stir constantly until the chocolate is completely melted. Stir in the vanilla extract and salt. You can use it right away, but I like to let this sit for an hour at room temperature to thicken even more. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 62048,"Salmon Fillet With Cucumber 1 whole salmon fillet, skin-on 1 seedless cucumber, thinly sliced 3 Tbs. prepared horseradish 1/4 cup chopped fresh dill 3/4 cup mayonnaise salt and pepper to taste Instructions: Preheat a grill to medium heat. Spray a piece of heavy duty aluminum foil or a doubled-up piece of regular aluminum foil with non-stick cooking spray. Lay salmon fillet out on foil and season with salt and pepper.
In a mixing bowl, combine mayo, dill and horseradish. Spread mixture over salmon fillet evenly with a rubber spatula. Shingle cucumber slices on top of mayo mixture. Transfer aluminum foil with salmon onto preheated grill and close lid. Cook for 15-20 minutes. Let salmon cool for a few minutes before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62049,"Spiced Salmon Kebabs with Yogurt Sauce 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 cardamom pods 3 cloves 1 cinnamon stick 1 cup Greek yogurt 1/2 small red onion, finely chopped 1 tablespoon fresh lemon juice 1 teaspoon fresh lemon zest 1 teaspoon cayenne pepper 1 (2-pound) fillet salmon, cut horizontally into 1-inch thick slices Olive oil, for drizzling Salt and freshly ground pepper 12 -inch wooden skewers, soaked in water for 30 minutes 1/2 orange Instructions: Heat grill to high. Place spices in a small saute pan and toast on the grill for 45 to 60 seconds, shaking the pan several times, or until just fragrant. Let cool slightly and grind in a spice grinder or coffee grinder until finely ground. Process yogurt, onion, lemon juice, zest, cayenne, and toasted spices in a food processor until smooth. Set aside or refrigerate if not using for a while. Thread salmon onto skewers so the fish lies flat. Drizzle with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred and just cooked through. Serve with yogurt sauce on the side and drizzle the juice of 1/2 orange over all. Per Serving: Calories: 417; Total Fat: 18 grams; Saturated Fat:4 grams; Protein: 54 grams; Total carbohydrates: 7 grams; Sugar: 5 grams; Fiber: 1 gram; Cholesterol: 106 milligrams; Sodium: 245 milligrams ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 62050,"Chocolate Peanut Butter Bar with Spiced Sugar Popcorn 5 ounces dark chocolate 1 ounce cocoa butter 1 ounce unsalted peanut butter 12 ounces granulated sugar 1 tablespoon corn syrup 3/4 teaspoon ground cinnamon 1/2 teaspoon ground black pepper 1/2 teaspoon vanilla paste 1/4 teaspoon ancho cl powder 1/4 teaspoon cayenne powder Pinch ground cloves 3 to 4 ounces popped popcorn 2 ounces salted peanuts 3/4 ounce cocoa nibs Instructions: For the peanut butter bar: In a microwave-safe bowl, heat the dark chocolate, cocoa butter and peanut butter together in a microwave until melted. Reserve until ready to assemble. For the popcorn: In a large pot, place 2 ounces water, sugar, corn syrup, cinnamon, black pepper, vanilla, ancho cl powder, cayenne powder and cloves, and cook over medium heat. Once the mixture reaches 245 degrees F, add the popcorn and stir. Continue stirring until the sugar recrystallizes and the popcorn is coated with sugar. Pour onto a silicone mat to cool. To assemble: Place the peanuts and cocoa nibs into the cavities of a silicone mat and pour the chocolate peanut butter mixture on top. Top with the popcorn and allow to set. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 62051,"Croque Monsieur Pie 3 tablespoons butter, plus more for greasing 12 thin slices stale or fresh white bread, crusts trimmed (1/2- to 3/4-inch thick)
12 thin slices mild ham
2 round tablespoons flour
2 cups whole milk
Freshly grated nutmeg Salt and pepper 2 tablespoons Dijon mustard, plus more for serving
3 large eggs
8 ounces gruyere or Swiss cheese, shredded (about 2 cups)
Finely chopped fresh parsley, for garnish
Mixed greens dressed with lemon juice and vinegar, for serving Instructions: Grease a casserole dish and line with 6 slices of the bread. Top with half of the folded ham. Melt the butter in skillet over medium heat, add the flour and whisk 1 minute. Add 1 1/2 cups of the milk and some nutmeg, and then season with salt and pepper. Cook to thicken, the sauce should coat the back of a spoon. Stir in the mustard. Spoon half of the thickened bechamel evenly over the ham, top with the remaining 6 slices bread. Whisk up the eggs and the remaining 1/2 cup milk, and sprinkle with salt and pepper. Pour the eggs evenly over the casserole dish and then add the remaining ham and bechamel. Top with the gruyere, then cover and store for a make-ahead meal. When ready to serve, preheat the oven to 375 degrees F and bake the casserole from room temperature until golden and firm, 30 to 35 minutes. Cut the casserole into squares and serve garnished with finely chopped parsley and mixed greens dressed with lemon juice and vinegar. Pass additional mustard at the table. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 62052,"Ground Beef Empanadas (Picadillo) 1 tablespoon vegetable oil 8 ounces ground beef chuck 1/2 teaspoon salt Pinch freshly ground black pepper 1/2 cup drained green pitted olives, chopped 1/2 cup raisins 1 carrot, peeled and finely chopped 1/2 white onion, finely chopped 1 cup canned tomato puree or sauce Nonstick cooking spray, for greasing One 1-pound package frozen puff pastry All-purpose flour, for dusting 2 large eggs, beaten with 1 tablespoon water Instructions: Preheat the oven to 350 degrees F.
Heat the oil in a heavy saute pan over medium-high heat. Add the ground beef chuck and cook until browned, about 7 minutes. Season with the salt and pepper. Add the olives, raisins, carrots and onions and saute for just a couple minutes until softened. Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.
Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 62053,"Victor's 1959 Cafe - Picadillo and Creole Sauce 1 #10 can tomato sauce* 1 #10 can, filled with water* 5 garlic cloves, chopped 1 red pepper, chopped 1 green pepper, chopped 1 yellow onion, chopped 1/4 cup olive oil 1/4 cup chopped oregano leaves 1 teaspoon ground cumin 4 bay leaves Salt and freshly ground black pepper 1 pound ground beef 3 cups Creole Sauce 4 garlic cloves, chopped 1 teaspoon salt 1 teaspoon ground cumin 2 bay leaves 1 cup diced potatoes, skin on 3/4 cup green olives 2 tablespoons capers (include a little bit of the juice) 3/4 cup raisins Instructions: In a large saucepan, start with tomato sauce and water. Add remaining ingredients and simmer for about 30 minutes or until all the flavors have blended to your liking. You'll have extra sauce to use for other recipes! This is a versatile sauce that can be used for use with rice and pasta dishes, eggs, meats, fish, or even as a dipping sauce. In a large pan, brown the beef first, drain, then put back into the pan. Add the creole sauce, and stir on medium to low heat until it simmers. Add remaining ingredients and simmer on low heat, stirring regularly, for about half an hour to 45 minutes. Serve with rice and black beans. ","[Cabernet Sauvignon, Merlot, Malbec, Rioja]" 62054,"Vegetable Soup with Meat Tortellini 2 tablespoons vegetable oil 6 cups chicken broth 1 onion, finely chopped 12 ounces meat filled tortellini 8 ounces wild mushrooms, thinly sliced or ravioli 4 carrots, thinly sliced 8 ounces pre-washed spinach 1 small parsnip cut into 1/4-inch dice Salt and freshly ground black pepper Instructions: In a saucepan heat vegetable oil over medium heat. Add the onion, cover and simmer 5 minutes or until tender. Add the sliced mushrooms and saute 2 to 3 more minutes or until somewhat tender. Add the carrots, parsnips and broth. Bring to a boil and simmer 5 minutes or until the carrots are tender. Add the tortellini, cover and cook 8 minutes or until cooked through. While the vegetables and tortellini are cooking, roughly chop the spinach. When the tortellini is cooked through, stir in the spinach and simmer a minute or until tender. Season with salt and pepper and ladle into a soup bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62055,"Vegan Parmesan Cheese 1/2 cup raw cashews 1/4 cup pine nuts
1/4 cup nutritional yeast flakes
1 teaspoon kosher salt
1/4 teaspoon garlic powder
Instructions: Combine the cashews, pine nuts, nutritional yeast, salt and garlic powder to a food processor and pulse until the mixture is granular like sand. Transfer to an airtight container and store in the refrigerator for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 62056,"Darwell's Crawfish Etouffee 1 bunch celery, medium diced 1 stick (8 tablespoons) unsalted butter 1/2 large onion, medium-diced 2 bell peppers, medium-diced 2 tablespoons Creole seasoning, such as Tony Chachere 1 tablespoon seafood boil seasoning, such as Old Bay 1 tablespoon minced garlic 1/2 cup all-purpose flour 4 cups crawfish stock 1 cup heavy cream 2 pounds freshly picked steamed crawfish tail meat Steamed rice and/or French bread, for serving 1 tablespoon freshly chopped parsley leaves Instructions: Saute the celery in the butter on low to medium heat until the celery becomes tender. Add the onions, bell peppers, spices and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables. Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all the stock and cream are added. Finish by adding the crawfish meat. Simmer on low heat for approximately 15 minutes. Serve over rice and/or French bread and garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62057,"Hawaiian BBQ Pulled Pork Sandwich with Grilled Pineapple Relish 1/4 cup light brown sugar
1 tablespoon ground coriander 1 tablespoon garlic powder
1 tablespoon onion powder 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 2 teaspoons ground cinnamon
1 teaspoon ground cumin 1 boneless pork butt or shoulder, fat cap scored (about 5 pounds) Sweet cl Sauce, warmed, recipe follows Unsalted butter, softened, to toast rolls 4 soft potato rolls or sweet Hawaiian bread rolls Grilled Pineapple Relish, recipe follows Shredded red cabbage, to garnish 2 cups rice vinegar 1 cup brown sugar 1 tablespoon crushed red pepper 1 teaspoon kosher salt
4 cloves garlic, smashed Oil, for grilling 1 fresh pineapple, skinned, cored and cut into 1-inch slices 2 tablespoons chopped fresh cilantro 1 tablespoon peeled and grated fresh ginger 1 lime, juiced 1 jalapeno, seeded and diced 1/2 red onion, diced Kosher salt and freshly ground black pepper Instructions: For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.
Preheat the oven to 325 degrees F with the oven rack in the middle position.
Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.
For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the cl Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy. Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves. Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 62058,"Crisp Soba Noodles 1 package soba noodles* (400 grams or about 14 ounces) or thin spaghetti 3 tablespoons toasted sesame oil, plus more for frying 3 tablespoons sesame seeds 1/2 bunch scallions, sliced thin 1/2 bunch cilantro, chopped 1 1-inch piece ginger, peeled and finely chopped Instructions: In a large pot of boiling salted water, cook the soba noodles until done, about 3 to 5 minutes. Drain the noodles but do not rinse them. Drizzle the sesame oil over them and toss them well. Add the sesame seeds, scallions, cilantro, and ginger. Mix well to combine the ingredients. Heat a non stick or cast iron pan over medium heat. Add a bit of sesame oil to the skillet. Layer the noodle mixture evenly over the bottom of the pan. Cook the noodles, stirring often, until they are brown and crispy, about 15 minutes. Serve as a side dish or use them as a garnish for soups or salads. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 62059,"Sour Cherry German Chocolate Cake Nonstick cooking spray, for the pans 2 1/4 cups cake flour, plus more for the pans
4 ounces semisweet chocolate, chopped
2 sticks (1 cup) unsalted butter, at room temperature
1/4 cup whole milk
1 teaspoon baking soda
1/2 teaspoon fine salt
5 large eggs, separated
2 cups sugar
1 teaspoon pure vanilla extract
3/4 cup buttermilk
1 cup sour cherry jam or preserves 2 cups store-bought chocolate fudge sauce
Unsweetened toasted coconut flakes, for garnish
Instructions: For the cake: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray and flour three 8-inch cakes pans and line the bottoms with parchment circles. Combine the chocolate and 4 tablespoons of the butter in the top of a double boiler and heat until melted. Stir until smooth, then stir in the milk. Set aside to cool slightly. Sift together the flour, baking soda and salt in a bowl. Whisk the egg whites in a mixer fitted with the whisk attachment to firm peaks. In a new mixer bowl, combine the sugar and remaining 1 1/2 sticks butter. Beat with the paddle attachment on high speed until light and fluffy, 1 to 2 minutes. On medium speed, add the egg yolks one at time and beat until smooth. Beat in the vanilla. Add the chocolate mixture and beat just to combine. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour. Beat just until the batter is smooth. Remove the bowl from the mixer. Add the egg whites and fold with a spatula just to incorporate (there should be no streaks of egg whites, but fold gently so as not to deflate too much). Divide the batter among the prepared pans. Bake until a tester inserted in the center comes out clean, about 30 minutes. Cool on a rack in the pans for about 10 minutes, then remove and cool completely. Remove the parchment. For the topping: To assemble, set a cake layer on a cake stand flat-side up. Spread 1/2 cup of the jam almost to the edges of the layer. Top with a second cake layer. Spread with the remaining jam and top with the third cake layer, flat-side up. Pour the fudge sauce over the cake and use an offset spatula to cover the top and let it drip down the sides of the cake. Sprinkle toasted coconut on top to garnish right before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62060,"Sweet Banana and Coconut Milk Soup: Che Chuoi 1 cup canned unsweetened coconut milk 1 cup water 1/4 cup tapioca pearls 1/2 cup sugar Pinch coarse sea salt 1 1/2 ripe bananas, peeled and diced, or 1 cup fresh sweet yellow corn kernels Toasted sesame seeds Instructions: Bring the coconut milk and 1 cup water to a boil. Reduce heat to medium-low, stir in the tapioca pearls, sugar, and salt, and cook until tapioca pearls are translucent, about 30 minutes. Add banana or fresh corn kernels and cook for 10 minutes more. Divide among 4 bowls, garnish each with a sprinkle or 2 of sesame seeds, and serve hot, at room temperature, or chilled. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 62061,"Corned Beef and Cabbage One 3-pound corned beef brisket (uncooked), in brine 16 cups cold water 2 bay leaves 2 teaspoons black peppercorns 4 whole allspice berries 2 whole cloves 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges 8 small new potatoes (about 1 1/4 pounds), halved Freshly ground black pepper to taste Serving suggestion: Whole-grain mustard or Horseradish Sauce, recipe follows 3/4 cup mayonnaise 3/4 cup sour cream 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid) 1/2 teaspoon grated lemon zest 2 teaspoons kosher salt Freshly ground black pepper Instructions: Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce. In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 62062,"Chocolate Pot de Creme Brulee 5 ounces bittersweet chocolate, chopped 2 1/4 cups heavy cream Pinch of instant espresso powder 6 egg yolks 1/2 tablespoon fresh orange zest 1/4 cup sugar 6 to 12 teaspoons sugar Special equipment: kitchen blowtorch Instructions: Preheat the oven to 325 degrees F. Arrange 6 (6-ounce) ramekins in a roasting pan. Place the chopped chocolate in a bowl. In a heavy medium saucepan, combine the heavy cream and instant espresso powder and bring almost to a simmer over medium heat. Pour the hot cream over the chocolate. Allow to sit 1 minute. Using a whisk, combine the ingredients until the chocolate melts completely and the mixture is smooth. (You could also heat the cream in the microwave until almost boiling. Pour over the chocolate and espresso powder. Let sit 2 minutes, and then whisk to combine.) Whisk the egg yolks, orange zest and sugar in large bowl to blend. Gradually whisk in the hot chocolate mixture and stir until the ingredients are incorporated. Divide the custard equally among the cups using either a 4-ounce ladle or a 6-ounce ladle. Using a wet paper towel, clean up the sides of the ramekins, if needed. Pour enough hot water into the pan to come halfway up the sides of the cups. (You could also place the ramekins in the roasting pan, place the pan in the oven and pour the water into the pan, halfway up the sides of the ramekins.) Bake the custards until just set around the edges but still soft in the center, 35 to 40 minutes. Carefully remove the ramekins from the water. Refrigerate, uncovered, until cold. Sprinkle 1 to 2 teaspoons sugar evenly over each custard. Pick up the ramekin and gently swirl the sugar to evenly distribute. Working with 1 pot de creme at a time, hold a blowtorch so that the flame is 2 inches above the surface. Starting in the center and working in a circular motion, heat the sugar until it melts and caramelizes. Cook's Note: Feel free to try different chocolates or a combination of 2 or more. Milk chocolate adds mellow sweetness to the mix, while bittersweet chocolate adds a rich complexity. I find kids (and the kid in some adults) clamor for the milk chocolate and many adults adore the semisweet or bittersweet. Alternately, play with flavors. Swap out the espresso powder for a splash of raspberry liqueur, like Chambord or Framboise for a fruity finish. Experiment and find what you love-it's fun! Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to \finger tight\ when finished using the torch. Children should never use a propane gas torch without adult supervision. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 62063,"Mozzarella In Carrozza 1 pound mozzarella ball, sliced 4 anchovy fillets 8 slices toasted bread, crusts removed 2 eggs 1 cup milk 2 tablespoons extra-virgin olive oil Salt Instructions: Sandwich a slice of mozzarella and an anchovy fillet between two pieces of bread for each carrozza. For the batter, beat the eggs and milk together in a bowl. Dip the carrozza sandwiches into the batter, turning to make sure they are fully coated. In a saute pan, heat the extra-virgin olive oil and cook the sandwiches until they are golden brown on each side. Add a dash salt to season and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 62064,"Gemelli with Kale Pesto and Olives 1/2 cup walnut halves 1 clove garlic
3 cups baby kale
2/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon red pepper flakes
1 teaspoon orange zest (1 large orange) 1/4 cup orange juice (1/2 orange)
1 cup freshly grated Parmigiano Reggiano
1 pound gemelli pasta One 2 1/2-pound rotisserie chicken, meat picked and shredded (about 3 cups) 1 cup red or green Cerignola olives, pitted and roughly chopped
1/2 cup pitted Kalamata olives, roughly chopped
1/2 teaspoon kosher salt
1 cup freshly grated Parmigiano Reggiano
Extra-virgin olive oil, for drizzling
Instructions: For the pesto: Place the walnuts, garlic and kale in a food processor. Pulse until coarsely chopped. With the motor running, drizzle in the olive oil to form a smooth sauce. Add the salt, pepper flakes, orange zest, orange juice and Parmesan. Pulse until well blended. Pour the pesto into a large bowl and set aside. For the pasta: Bring a large pot of salted water to a boil. Add the gemelli and cook until al dente, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the pasta water. Add the hot pasta to the bowl with the pesto, and toss well with a rubber spatula to coat. Add the chicken, the Cerignola and Kalamata olives, and the salt and Parmesan. Toss again. Loosen with pasta water as needed. Finish with a drizzle of olive oil if desired. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 62065,"Black Bean Salad 16-ounce can black beans, rinsed, drained and dried 1/2 red bell pepper, finely chopped 1/2 yellow bell pepper, finely chopped 1/2 cup steamed haricots verts, chopped into 1 inch lengths Mustard vinaigrette mixed with cilantro Thin slices of red onion Instructions: Combine beans, bell peppers, haricots verts and season to taste with vinaigrette mixed with chopped cilantro leaves. Garnish with red onion. ","[Syrah, Tempranillo, Garnacha, Barbera]" 62066,"Not Your Mama's Green Bean Casserole 2 medium onions, thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko bread crumbs 1 teaspoon kosher salt Nonstick spray 1 pound fresh green beans, rinsed and trimmed 1 gallon water 2 tablespoons kosher salt 2 tablespoons unsalted butter 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 1/4 teaspoon freshly ground nutmeg 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half Instructions: Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a 12-inch cast-iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62067,"Tiffani's Spicy Bloody Mary with Maple Bacon 3 tablespoons grade A maple syrup 2 teaspoons light brown sugar 9 slices thick-cut bacon 2 cups tomato juice 2 cups clam juice 1/2 cup freshly squeezed lemon juice 2 teaspoons Worcestershire sauce 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika 1/4 cup plus 2 teaspoons celery salt Freshly ground black pepper Hot sauce, as needed 1/2 cup vodka 6 cherry tomatoes 6 pepperoncini 6 slices Persian cucumber Instructions: For the maple bacon: Preheat the oven to 325 degrees F. Line a baking sheet with tin foil. Stir together the maple syrup and brown sugar in a small bowl. Arrange the bacon in a single layer on the prepared baking sheet, leaving a slight gap between each slice. With a pastry brush, coat the bacon with the maple syrup mixture. Bake until the bacon is crispy and the sugar is caramelized, about 25 minutes. Cool slightly, then carefully loosen the bacon from the foil while still warm. Set aside. For the spicy Bloody Mary: In a pitcher, stir together the tomato juice, clam juice, lemon juice, Worcestershire, garlic powder, onion powder, paprika and 2 teaspoons of the celery salt to combine. Season with black pepper and hot sauce. Once you are happy with the flavor of your Bloody Mary base, add the vodka. Chill until ready to use. When ready to serve, put the remaining 1/4 cup celery salt on a shallow dish larger than the rim of your highball glasses. One at a time, dip the rim of 6 highball glasses into water, then immediately dip into the celery salt to form a rim. Fill the glasses to the top with ice and evenly distribute the Bloody Mary mixture among them. Make 6 skewers each with a cherry tomato, pepperoncini and slice of cucumber. Garnish the drinks with a skewer and a slice of the maple bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 62068,"Grilled Middle Eastern Baba Ghanoush 2 medium eggplants, about 1 pound total 4 garlic cloves, coarsely chopped 1/4 cup tahini (sesame seed paste) 1 lemon, juiced 1 handful fresh flat-leaf parsley, coarsely chopped 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 2 tablespoons chopped roasted pistachios, for garnish Pita bread, cut into wedges, for dipping Instructions: Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them. For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often. (If you prefer, roast the eggplants in a preheated 400 degree F oven for 30 minutes.) When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible. In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth. Add the eggplant flesh; season with cumin, salt, and pepper; pulse several times to make a thick, coarse puree. Pour in the oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with chopped pistachios. Serve with pita wedges for dipping. ","[Syrah, Grenache Blanc, Vermentino, Sauvignon Blanc]" 62069,"Cabbage Slaw 1 head red cabbage, shredded 4 medium carrots, coarsely grated 1/4 cup cider vinegar 1 teaspoon salt 1/2 teaspoon fresh ground black pepper Instructions: Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos. ","[Chardonnay, Riesling, Gewrztraminer]" 62070,"The Ultimate Beef Stew 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle 3 tablespoons butter 2 cups all-purpose flour 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless) Sea salt and freshly ground black pepper 1 bottle good quality dry red wine (recommended: Burgundy) 8 fresh thyme sprigs 6 garlic cloves, smashed 1 orange, zest removed in three 1-inch strips 1/4 teaspoon ground cloves 2 bay leaves 2 1/2 cups beef stock 9 small new potatoes, scrubbed clean and cut in 1/2 1/2 pound carrots, peeled and sliced 2 cups frozen pearl onions, a large handful 1 pound white mushrooms, cut in 1/2 1/2 pound garden peas frozen or fresh Fresh flat-leaf parsley, chopped, for garnish Horseradish Sour Cream, recipe follows, for garnish Toasted Peasant Bread, recipe follows, for serving 1 cup sour cream 1 tablespoon prepared horseradish Olive oil Salt and pepper Chives, finely chopped, as garnish 1 loaf peasant bread, sliced into 1/2-inch pieces Extra-virgin olive oil 4 garlic cloves, halved Chopped parsley leaves Instructions: Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter. While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve. Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours. After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs. To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew. Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives. Preheat the oven to 500 degrees F. Put a sheet pan in the oven so that it gets good and hot. Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 62071,"Apple Pie 1 cup shortening 1/4 teaspoon salt 2 cups flour 1/2 cup cold water 6 to 8 large peeled and sliced apples 1/2 cup brown sugar, may need more depending on the sweetness of the apples 2 tablespoons cinnamon 1/2 cup water 1 tablespoon cornstarch, may need more depending on juiciness of apples Milk, to help browning Instructions: For the Pastry: Mix shortening, salt and flour, add water mix well. In a saucepan, mix apples, brown sugar, and cinnamon; cook at low heat until tender. Mix cornstarch and water and add to apples to thicken. Put into pastry lined pie plate. Add pastry to top. Bake in a 350 degree F oven until brown. Before completely baked, brush with milk. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62072,"Potato Poblano Soup 1 cup Crema, Creme Fraiche or sour cream 1/2 cup grated Anejo cheese (optional) 2 strips bacon, cut into 1/2-inch wide pieces 1 medium onion, chopped 4 Poblano chiles, roasted, seeded, peeled and diced 2 teaspoons salt 1 teaspoon fresh black pepper 3 garlic cloves, minced 1 quart chicken stock 6 medium Yukon Gold potatoes or 8-10 small red new potatoes, unpeeled, chopped Instructions: In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 62073,"Pizza with Pineapple and Ham 1 tablespoon yellow cornmeal 2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows 3/4 cup homemade or purchased marinara sauce, recipe follows 1 1/3 cups grated pasteurized mozzarella 2 tablespoons grated Parmesan
4 canned pineapple slices, coarsely chopped 4 thin slices cooked ham, coarsely chopped 1/2 cup warm water (105 to 110 degrees F) 2 teaspoons dry yeast 2 cups all-purpose flour 1 teaspoon salt 3 tablespoons olive oil 1/2 cup extra-virgin olive oil 2 small onions, finely chopped 2 garlic cloves, finely chopped 2 stalks celery, finely chopped 2 carrots, peeled and finely chopped 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves Instructions: Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch round. Transfer 1 dough to each prepared baking sheet. Spoon the marinara sauce over the dough, dividing equaling and leaving a 1-inch border around each pizza. Sprinkle the cheeses over the sauce. Arrange the pineapple pieces in a single layer over the cheeses. Sprinkle with the ham. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 12 minutes. Cut the pizza into wedges and serve immediately. 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 divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.) In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 62074,"Duck Rillette 4 confit duck legs, meat removed 1/2 cup minced onions 1 tablespoon minced parsley 2 tablespoons minced garlic 1 tablespoon chopped fresh thyme 1 tablespoon Cognac 4 tablespoons butter Salt and fresh black pepper 2 tablespoons confit duck fat Instructions: In a food processor with a metal blade, combine all the ingredients together. Pulse the ingredients 5 times until the mixture resembles finely chopped meat. Season the mixture with salt and black pepper. Store the mixture into an airtight container until ready to use. Will store in the refrigerator for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Wine]" 62075,"Grilled Cheese Sandwiches 8 slices smoked bacon, cooked and broken into 1-inch pieces, 2 vine-ripened tomatoes, sliced, and drained on paper towels for 5 minutes Instructions: Heat a large skillet over medium-low heat. Place 4 slices of bread on a cutting board and generously butter the top sides of each slice. Melt another tablespoon of the butter in the skillet; swirl around to coat the pan. Lay 2 slices of bread, buttered side down, in the skillet. Put a few slices of the cheese on the bread. Lay the bacon, tomato, or ham on top of the cheese. Cover with a few more slices of cheese. Top with 2 of the remaining slices of bread, placed buttered-side up. Cook, without pressing, until the bread browns and the cheese is slightly melted, about 5 minutes. Turn the sandwiches with a spatula and add a small hazelnut-size piece of butter to the pan. Cook slowly, adjusting the heat as needed to melt the cheese completely before the sandwiches are brown, about 3 to 4 minutes more. Repeat with the other 2 sandwiches. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62076,"Italian Slaw Salad 2 teaspoons orange marmalade or apricot jam 3 tablespoons red wine vinegar, eyeball it 1/4 cup extra-virgin olive oil, eyeball it 2 large heads radicchio, shredded (5 to 6 cups) 1 red bell pepper, quartered lengthwise then thinly sliced 1/2 red onion, thinly sliced Salt and pepper Instructions: Whisk the marmalade or jam together with vinegar and oil, streaming extra-virgin olive oil in. Add shredded radicchio to salad bowl along with peppers and onions. Toss to combine the salad and season the slaw with salt and pepper, to taste. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 62077,"Macaroni and Cheese 1 pound torchio pasta 4 ounces unsalted butter, plus 4 ounces, softened, for topping 1/2 cup all-purpose flour
5 cups milk
1 1/2 cups finely diced yellow onions 1 teaspoon paprika
1/2 teaspoon Creole mustard
2 bay leaves
12 ounces medium Cheddar, shredded, plus 1 large pinch for topping 8 ounces stinky, cow's milk cheese, such as Meadow Creek Grayson 2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper Pinch fine dried herbs 2 cups leftover breadcrumbs
Instructions: Preheat the oven to 450 degrees F. Bring 2 gallons of water with 1/4 cup salt to a boil in a large pot. Cook the pasta to al dente, about 8 minutes. Drain and cool immediately in the refrigerator or on a flat cold baking sheet. Melt 4 ounces of the butter in a separate pot. Whisk in the flour, stirring constantly for about 5 minutes, making sure there are no lumps. Stir in the milk, onions, paprika, mustard and bay leaves and simmer for 10 minutes. Remove the bay leaves and stir in the cheeses in batches, being careful not to break the sauce. Season with the salt and pepper. Fold the macaroni into the hot cheese and pour into a 9-inch cast-iron casserole dish. Top with a big pinch of Cheddar. Melt the remaining butter in a pan and stir in the breadcrumbs, herbs and some salt and pepper. Scatter the topping over the cheesy mac and bake until lightly brown on top, 12 to 15 minutes. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 62078,"Broiled Peanut Butter Double-Decker Delight 3 slices bread (white or cinnamon swirl) 1/4 cup creamy peanut butter (recommended: Jif) 1/2 banana, sliced into 4 slices 1/2 tablespoon honey 1 tablespoon semisweet mini chocolate morsels 1/2 tablespoon brown sugar 1 tablespoon butter, softened Instructions: Preheat oven or toaster oven to broil or highest setting. Toast 1 slice of bread in toaster until golden brown. Spread half of the peanut butter on 1 of the untoasted slices of bread. Place the banana slices on top of the peanut butter. Drizzle the honey evenly over the bananas. Place the toasted slice of bread on top. Spread the other half of the peanut butter on top of the toasted slice. Sprinkle the chocolate morsels evenly over the peanut butter. Sprinkle the brown sugar evenly over the chocolate chips. Top with the remaining untoasted slice of bread. Place the sandwich on a cookie sheet. Place under the broiler (or in the toaster oven) and toast until golden brown. Carefully flip the sandwich over with a spatula and toast the other side until golden brown. Remove from the oven and immediately spread the butter evenly over the top of the sandwich. Cut in half and serve immediately with a cold glass of milk. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 62079,"Cream of Artichoke Soup 1 (10.5-ounce) can condensed cream of celery soup 1 (12-ounce) can low-sodium chicken broth 1 (12-ounce) jar water-packed artichoke hearts 1 pinch cayenne pepper 1/2 cup cream Salt and pepper Instructions: In a medium saucepan over medium heat, combine cream of celery soup and chicken broth; stir until smooth. Add the artichoke hearts and cayenne. Bring to a boil. Pour soup into a blender and mix until consistency is smooth. Return to pot and slowly stir in cream. Season with salt and pepper, to taste, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62080,"Trail Mix Citrus Pilaf Two 10-ounce microwavable pouches frozen 3-minute organic brown rice or two 8.8-ounce packages 90-second microwavable brown rice 4 ounces trail mix or a mixture of cashews and raisins (about 3/4 cup) 1/4 cup freshly squeezed orange juice 2 teaspoons extra-virgin olive oil 1 teaspoon finely grated lemon zest 1 teaspoon finely grated orange zest 1 teaspoon kosher salt 3 scallions, green and white parts, minced or very thinly sliced on the diagonal Instructions: Prepare the rice according to the package directions. Transfer to a serving bowl, and immediately stir in the trail mix, orange juice, olive oil, lemon zest, orange zest, salt and scallions until combined. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 62081,"Granola-Stuffed Baked Apples 4 large apples, such as Honey Crisp, cored 1 cup oat-free granola 2 tablespoons coconut sugar 2 tablespoons coconut oil or unsalted butter, cut into small pieces 3/4 teaspoon ground cinnamon 1 cup apple cider Instructions: Preheat the oven to 350 degrees F. Place the apples in a small baking dish. In a small bowl, mix together the granola, sugar, coconut oil and cinnamon. Spoon the granola mixture into the apples. Pour the cider around the apples in the dish, loosely cover the dish with foil and bake, basting occasionally, until the apples are tender when pierced with a fork, about 45 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 62082,"Black Cocoa Cake Doughnuts Nonstick cooking spray 6 tablespoons unsalted butter, melted and cooled slightly 2 large eggs 1/2 cup granulated sugar 1/2 cup whole milk 1 teaspoon pure vanilla extract 1 1/3 cups all-purpose flour 1/3 cup black cocoa powder (see Cook\u2019s Note) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt. 3/4 cup confectioners\u2019 sugar 2 tablespoons black cocoa powder (see Cook's Note) 1 to 2 tablespoons whole milk 1 teaspoon pure vanilla extract Halloween sprinkles, for decorating Instructions: For the doughnuts: Preheat the oven to 350 degrees F and spray 2 nonstick 6-cavity doughnut pans (3.25-inch diameter doughnuts) with nonstick cooking spray. Whisk the butter, eggs, granulated sugar, milk and vanilla in a large bowl until smooth and combined. Add the flour, cocoa powder, baking powder, baking soda and salt, then stir with a silicone spatula until just combined and a thick batter forms. Spoon the batter into the prepared doughnut pans. Alternatively, transfer the batter to a piping bag and pipe into the doughnut pans (this method is slightly cleaner). Bake until puffed and a toothpick inserted in the center comes out clean, about 10 minutes. Let the doughnuts cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely, about 15 minutes. For the Glaze: Whisk together the confectioner\u2019s sugar and cocoa powder in a medium bowl until combined. Whisk in the vanilla. Then whisk in 1 tablespoon milk, gradually adding more until a thick and smooth glaze forms. Dip the top of each doughnut into the glaze, then return to the wire rack and sprinkle immediately with Halloween sprinkles. Let set, about 30 minutes. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]

" 62083,"Chicken and Waffles with Bourbon Butter-Glazed Fruit 1 cup all-purpose gluten-free flour, such as Bob's Red Mill 1 cup coarse ground cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 1/2 cups buttermilk
1/3 cup (5 1/3 tablespoons) unsalted butter, melted
3 large eggs
Nonstick cooking spray Two 4-pound roasted chickens (good-quality rotisserie or home-cooked are both fine)
About 1 cup your favorite sweet-and-spicy BBQ sauce Pinch of salt
2 sticks (1 cup) unsalted butter 1 1/2 cups brown sugar
3/4 cup bourbon whiskey
1 teaspoon vanilla
2 cups 1/4-inch sliced seasonal fruit, such as berries and/or apples (see Cook's Note) 8 ounces goat cheese
1/2 cup toasted pecans
Instructions: For the waffles: Preheat the oven to 250 degrees F. Sift together the flour, cornmeal, granulated sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine the buttermilk, melted butter (can be melted quickly in the microwave), and then the eggs. Gradually whisk the wet ingredients into the dry until the batter is just mixed and not clumpy. Heat a waffle iron to medium heat, spray the iron well with nonstick cooking spray and add 6 ounces of batter. Cook according to the manufacturer's instructions. Transfer the cooked waffles to the oven to keep warm until ready to serve. Repeat with the remaining batter. For the chicken: Remove all the meat from the bones of the chickens. In a large saute pan or skillet, toss the pulled chicken in enough of BBQ sauce to coat. Add 1/3 cup water, a pinch of salt and simmer over medium heat until the chicken is warmed through. For the bourbon butter: Melt the butter in a heavy-bottomed saucepan over low heat. Whisk in the brown sugar to form a thick paste. Gradually pour in the bourbon, whisking vigorously, and then remove from the heat. Stir in the vanilla and allow to cool to room temperature. If not using immediately, pour into a jar with a tight-fitting lid and refrigerate up to 2 weeks; bring to room temperature before using. In a medium saute pan, coat the fruit with enough bourbon butter to cover. Simmer over low heat until the fruit starts to sizzle and release sugars. You can also put the pan in a hot oven for 5 to 10 minutes until the same reaction occurs. To serve, quarter the waffles and shingle them along the side of a plate. Place the BBQ pulled chicken in the center of the plate and spoon the bourbon-glazed fruit over both. Top with some toasted pecans and small pieces of goat cheese, for garnish, if desired. ","[Riesling, Pinot Grigio, Gavi, Vermentino]" 62084,"Tricolore Chopped Salad 2 tablespoons apple cider vinegar 2 tablespoons extra-virgin olive oil 1/4 cup mascarpone cheese, at room temperature 1 teaspoon walnut oil 1/4 teaspoon kosher salt Pinch of freshly ground black pepper 6 tablespoons crumbled gorgonzola cheese 1 small head radicchio, thinly shaved (about 2 cups) 3 small heads endive, thinly sliced (about 1 cup) 1/2 bunch Tuscan kale, thinly sliced (about 2 cups) 4 Medjool dates, pitted and chopped 1/2 cup walnuts, toasted and roughly chopped 8 thin slices prosciutto Shaved gorgonzola cheese, for topping Instructions: Make the dressing: In a medium bowl, whisk the vinegar, olive oil, mascarpone, walnut oil, salt and pepper. Using a rubber spatula, fold in the crumbled gorgonzola. Let the dressing sit at room temperature for 10 minutes to let the flavors mingle, or refrigerate until ready to use. Make the salad: In a large bowl, combine the radicchio, endive, kale, dates and toasted walnuts. Add the dressing and toss gently until evenly coated. Ribbon the prosciutto on a serving platter and mound the salad on top. Top with shaved gorgonzola. To make shaving the gorgonzola easier, freeze a piece of the cheese for at least 2 hours, then use a vegetable peeler to shave some over the salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62085,"Edible Vegetable Skewers 2 tablespoons garlic powder 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon paprika 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 1 teaspoon cayenne pepper 1/2 cup extra-virgin olive oil 3 small zucchini 3 small yellow squash 2 tablespoons kosher salt 15 baby carrots Instructions: In a medium bowl, mix all the ingredients for the spice rub together until well blended; set aside. Cut the zucchini and squash in half lengthwise and gently scrape out the seeds with a spoon. Place the vegetables skin side down on a sheet pan. Sprinkle them evenly with salt and let them sit for 5 minutes to sweat. Rinse them in cold water to remove the excess salt and pat them dry with paper towels. Slice them widthwise into 1-inch pieces. Using the sharper end of a chopstick, gently screw a hole through the center of each piece. Put them into the spice rub and let them marinate while you prep the carrots. Using a peeler, peel down the baby carrots to the width of a chopstick, leaving the top inch of the carrot to use as a handle. Gently push a piece of zucchini onto the carrot with the skin side facing the \handle\ of the carrot. Next skewer a piece of squash at a 90 degree angle to the zucchini. Repeat 2 more times so that there are 2 pieces each of zucchini and squash on the carrot \skewer.\ Repeat until all the carrots have been used. Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 3 minutes on each side or just until the vegetables are tender. Remove them to a platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62086,"Chicken Fricassee with Morels and Vin Jaune 2 cups (2 ounces) dried morel mushrooms 1 fresh farm chicken (3 to 4 pounds), cut into 8 serving pieces, at room temperature Fine sea salt Freshly ground white pepper 3 tablespoons extra-virgin olive oil 5 tablespoons unsalted butter 2 shallots, peeled and finely minced 2 plump, fresh cloves garlic, peeled and finely minced 2 cups vin jaune from the Jura, or sherry, or an oaky Chardonnay 1 cup heavy cream Instructions: Prepare the morels: Place the morels in a colander and rinse well under cold running water to rid them of any grit. Transfer them to a heatproof measuring cup. Pour boiling water over the mushrooms to cover. Set aside for 20 minutes to plump them up. Then, using a slotted spoon, carefully remove the mushrooms from the liquid, leaving behind any grit that may have fallen to the bottom. If any of the morels are extremely large, halve them lengthwise. Liberally season the chicken pieces on all sides with sea salt and white pepper. In a deep 12-inch skillet, combine the oil and 4 tablespoons of the butter. Place over moderate heat. When the fats are hot but not smoking, add the chicken, skin side down, and brown until it turns an even golden color, about 5 minutes more. Carefully regulate the heat to avoid scorching the skin. (This may have to be done in batches.) When all the pieces are browned, use tongs (to avoid piercing the meat) to transfer them to a platter. Season again with sea salt and white pepper. Pour off and discard the fat in the skillet. Add the remaining 1 tablespoon butter, the shallots, and the garlic. Cook, covered, over low heat, until soft but not browned, about 3 minutes. Add the wine and boil, uncovered, over high heat for 5 minutes to burn off the alcohol, which could make the sauce bitter. Add the cream and the morels, and stir to blend. Return the chicken and any juices that have accumulated to the skillet. Cover, and cook over low heat, turning the pieces in the sauce once or twice, until the chicken is cooked through and has thoroughly absorbed the sauce, about 20 minutes. Taste for seasoning and serve. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 62087,"Poinsettia Pinwheel Cookies One 8-ounce package cream cheese, at room temperature 2 sticks (1 cup) unsalted butter, at room temperature 3 tablespoons granulated sugar 2 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/2 teaspoon fine salt Red coarse sanding sugar, for decorating White coarse sanding sugar, for decorating Green coarse sanding sugar, for decorating 18 to 20 yellow candy-coated chocolates, such as M&Ms Instructions: Beat the cream cheese, butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl with a rubber spatula as needed. Reduce the mixer speed to low and beat in the flour and salt until combined. Divide the dough between 2 large pieces of plastic wrap. Flatten each into a 1/2-inch-thick disk and wrap. Refrigerate until firm, at least 1 hour and up to overnight. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed.\u202f
Cut out 3-inch squares using a sharp paring knife or a 3-inch square cutter (you should be able to get 6 or 7 squares). Lift the cutouts using an offset spatula and arrange 2 inches apart on one of the prepared baking sheets. Re-wrap and refrigerate the dough scraps while you shape the pinwheels.
Cut a 1 1/2-inch slit in all four corners of each dough square to form 8 points. Fold over every other point and press into the center of the square. Refrigerate while you make the leaves.\u202f
Cut enough leaves out of the scraps using a sharp paring knife or a leaf-shaped cutter, making 2 leaves for each pinwheel. Arrange the leaves on the other prepared baking sheet. Lightly brush with water and sprinkle with green sanding sugar. Set aside in the refrigerator.
Lightly brush the pinwheels with water and sprinkle half with red sanding sugar and half with white sanding sugar. Brush the end of 2 leaves and tuck underneath a pinwheel on opposite sides. (No need to press the dough; it will meld together as it bakes.)\u202f
Bake, rotating the baking sheet halfway through, until the cookies are puffed and the edges are golden, 20 to 25 minutes. Immediately press a chocolate candy in the center of each warm cookie. Let cool 5 minutes, then transfer the cookies to a wire rack to cool completely. Repeat with the remaining disk of dough, and any remaining scraps, to make more cookies.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 62088,"Guid's Goulash for Zlotowitz 4 pounds chuck, trimmed of excess fat, cut into 1 1/2 to 2-inch cubes 1/4 cup olive oil 6 cups finely diced onions 2 cups peeled and diced carrots 1 Anaheim pepper, seeded and finely diced 1 serrano pepper, seeded and minced 1 cup finely diced shallots 1/4 cup tomato paste 2 tablespoons whole caraway seeds, toasted and ground 1 tablespoon sweet Hungarian paprika 2 tablespoons hot paprika (pimenton, a Spanish hot paprika) 1 teaspoon red chili flakes 2 tablespoons freshly minced marjoram leaves 2 teaspoons freshly minced thyme leaves 1/4 cup balsamic vinegar 4 cups chicken stock, low-sodium 2 bay leaves Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. Season the chuck with the salt and pepper, to taste. In a large oven safe Dutch oven (prefer porcelain coated cast iron) over medium-high heat, add the olive oil and heat until just smoking. Add the beef in batches, being careful not to crowd and be sure to brown the meat on all sides. Remove the meat from the pan to a baking sheet, or something that can catch the juices. Add the onions and carrots to the Dutch oven and pan and cook for 5 to 6 minutes, the moisture from the onions will loosen the fond, so stir often. Add the peppers and the shallots and cook until caramelized and all of the liquid is evaporated. Stir in the tomato paste and allow to cook out the raw acidic flavor, about 1 minute. Add in the caraway, sweet and hot paprika, the red chili flakes, the marjoram, and thyme. Deglaze with the balsamic and let reduce for 2 minutes. Slowly add the stock, then add the beef and any juices collected from the meat. Add the bay leaves, season with salt and pepper, to taste, and stir gently to combine. Cover and cook in the preheated oven for 2 hours, stirring occasionally. Adjust the seasoning with salt and pepper, to taste, and serve with Grilled Polenta, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 62089,"Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze 1 cup (2 sticks) butter, room temperature, plus more for greasing Flour, for dusting pan 2 cups sugar 6 large eggs, room temperature 1 teaspoon vanilla extract One 12-ounce box vanilla wafers, finely crushed One 6-ounce package frozen or fresh grated coconut, thawed 1/2 cup chopped pecans 2 cups sugar 2 tablespoons cornstarch Pinch of salt Grated zest of 2 large lemons 1/4 cup fresh lemon juice (about 2 large lemons) One 6-ounce package frozen or fresh grated coconut, thawed Instructions: Preheat the oven to 325 degrees F. For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack. For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62090,"Pesto 2 cups of basil leaves 5 cloves garlic, chopped 1/4 cup walnuts 1/2 cup Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup olive oil Instructions: In food processor combine basil, garlic, walnuts, Parmesan cheese, salt and pepper. Process until smooth. While processor is running slowly add olive oil. Continue to process until smooth. Transfer to bowl and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 62091,"Potato Gnocchi with Wild Mushroom Sugo 2 pounds russet potatoes Coarse salt 4 egg yolks 1/2 cup freshly grated Parmesan 1/2 teaspoon salt Pinch freshly ground black pepper Pinch freshly grated nutmeg 1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting or use store bought gnocchi (1 pound fresh or frozen) 1/3 cup extra-virgin olive oil 4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms) Salt and freshly ground pepper 1 tablespoon chopped garlic 1 teaspoon minced fresh rosemary leaves 1 tablespoon minced shallots 1/2 cup tomato puree (from fresh or canned peeled tomato) 1/4 cup red wine 1/2 cup chicken broth or water 1 generous tablespoon unsalted butter 1 tablespoon minced fresh parsley leaves Parmesan Instructions: For the gnocchi: Preheat oven to 375 degrees F. Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups. In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces. Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking. For the sugo: Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm. Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes after they float to the surface, but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 62092,"Poached Pears in Wine 4 firm pears, Bosc preferred, or Comice 1 bottle of Zinfandel 1 cup of sugar 1 1/2 cups of water 6 peppercorns 1 vanilla bean 1/3 pound Gorgonzola dolce 1/4 cup toasted pecans, coarsely chopped Instructions: Peel the pears, core them from the bottom, leaving the stems on. In a large saucepan, add all of the ingredients except the pears and bring to a boil. Reduce the heat and add the pears, and simmer until the pears are tender, yet slightly firm in the center, about 30 minutes. Remove the pears, peppercorns and vanilla bean, and bring the mixture to a boil and cook over medium heat until the liquid is reduced to a syrup. To serve When the pears are cool, fill the cores with the cheese, place on the serving plate and drizzle with sauce. Top with toasted pecans. TIP: ASIAN PEAR SALSA Substitute Asian pears for pears or apples in your favorite fruit salsa recipe. Use mint instead of cilantro. ","[Zinfandel, Barbera, Tempranillo, Cava]" 62093,"Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken 4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through) 1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped Salt and freshly ground black pepper 4 tablespoons olive oil 1/4 cup all-purpose flour 1 red onion, thinly sliced 1/4 cup white wine, optional 1 cup chicken broth 3 lemons, juiced 1 to 2 tablespoons butter Spinach \bed, recipe follows 1 bag pre-washed fresh spinach 3 tablespoons water 1 tablespoon butter 1 lemon, juiced Salt and freshly ground black pepper Instructions: Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil. In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic. In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce. Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste. Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve. Spinach \bed: Microwave spinach in a microwave-proof dish with a few tablespoons of water on high for 5 to 6 minutes, or until hot. Drain, and toss with butter, lemon juice, and salt and pepper, to taste. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 62094,"Easy Pizza Sauce One 4-ounce can tomato paste 1 1/2 cups water 1/3 cup extra-virgin olive oil 2 cloves garlic, minced Salt and pepper 1/2 tablespoon chopped fresh oregano leaves 1/2 tablespoon chopped fresh basil leaves 1/2 tablespoon chopped fresh rosemary leaves Instructions: Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper, to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 62095,"Linguini and Lobster Caribe Boiling water seasoned with 1/4 cup kosher salt Reserved lobster shells, oiled annatto seed, reserved onion 1/2, and fresh culantro. 2 ounces achiote oil (2 ounces extra-virgin olive oil with 1/2 teaspoon annatto seed -reserve oiled seeds for pasta water) 2 tablespoons butter, divided 1/2 thinly sliced Spanish onion (reserve other 1/2 for pasta water) 4 lobster tails cleaned and roughly chopped (reserve shells for pasta water) Salt and freshly ground black pepper 2 cloves garlic, thinly sliced 2 Roma tomatoes, seeded and roughly chopped 1 bunch Spanish culantro: (you may substitute with fresh cilantro) 2 tablespoons chopped Spanish culantro, plus 1/2 teapsoon thinly sliced or chiffonade Spanish culantro, for garnish (reserve the rest for pasta water). 2 ounces white wine 1/4 teaspoon crushed red pepper 2 ounces quality chicken broth 8 ounces thin linguini or your favorite pasta Instructions: For the pasta water: Begin by bringing your pasta water to a boil then reducing to a simmer. Add reserved lobster shells, oiled annatto seed, 1/2 onion, salt and fresh culantro. You may do this a day in advance. For the lobster: Bring a saute pan to medium-high heat. Add 1 1/2 ounces achiote oil and 1 tablespoon butter; adding remaining oil to simmering pasta water with seeds. Drop pasta into seasoned water. Add sliced onion to saute pan and cook until slightly caramelized. Add lobster meat and continue to saute until slightly firm and opaque, about 2 minutes. Season with salt and freshly ground black pepper. Add sliced garlic, tomato and chopped culantro. Saute lightly for 1 minute. Add white wine and crushed red pepper. Reduce by one quarter. Add chicken broth and simmer. Add butter and stir to incorporate. Drain pasta and toss lightly with lobster saute. Plate and top with shaved Parmesan and chiffonade of culantro and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 62096,"Halloween Sangria | Spooky Lychee Sangria 1 bottle red wine, such as Cabernet or Zinfandel 1 cup ginger beer
1 cup lychee juice
1/2 cup pomegranate juice
2 tablespoons Honey Syrup, recipe follows 1 red apple, sliced
1 lime, sliced
1 orange, sliced
16 fresh lychee, peeled and cut around the pits (discard pits)
8 candy teeth
1/2 cup honey Instructions: Combine the wine, ginger beer, lychee juice, pomegranate juice, Honey Syrup and apple, lime and orange slices in a pitcher with ice. Divide the mixture among 8 Burgundy glasses. Garnish with the fresh lychee (2 per portion), and place the teeth (1 per portion) on the rim of each glass by making an incision in the candy. Add the honey and 1/2 cup water to a small saucepan and cook, stirring, until the honey and water are well combined and warmed. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 2 weeks.
","[Cabernet Sauvignon, Zinfandel, Moscato, Riesling]" 62097,"Lobster Wellington Four 8-ounce raw lobster tails in the shell, thawed if frozen 6 tablespoons unsalted butter One 10-ounce package frozen chopped spinach, thawed and squeezed dry 2 cloves garlic, finely chopped Zest of 1/2 lemon (about 1 teaspoon), plus wedges for serving Kosher salt and freshly ground black pepper One 4-ounce package sliced fancy mixed mushrooms 2 teaspoons chopped fresh thyme 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed 1 large egg, beaten
Instructions: Preheat the oven to 425 degrees F. Position a wire rack on a baking sheet and set aside. Bring a small pot of water to a boil. Put the lobster tails in a large heatsafe bowl, pour in boiling water to cover and let sit until the shells just begin to turn orange, about 4 minutes.
Use kitchen shears to cut the shells and remove them from the meat. Insert a wooden skewer lengthwise through each tail so that the lobster stays flat and does not curl up while cooking. Set the tails aside.
Microwave 4 tablespoons of the butter in a medium microwave-safe bowl in 30-second intervals until melted, about 1 minute. Stir in the spinach, garlic, lemon zest, a large pinch of salt and a few grinds of pepper; set aside.
Melt the remaining 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add the mushrooms, thyme, a pinch of salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are soft and starting to turn brown in spots, about 5 minutes.
Roll each puff pastry sheet into an 11-inch square. Spread half of the spinach mixture on each sheet and sprinkle with half of the mushrooms. Cut each sheet in half, making 4 rectangles. Place a lobster tail at one end of each rectangle, parallel with the short side. Roll the pastry pieces around the lobster and transfer to the prepared baking sheet. Brush the pastry with the beaten egg.
Bake until deep golden brown, 20 to 25 minutes. Remove the skewers, slice widthwise into pieces and serve with lemon wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62098,"Mayak Gyeran Kosher salt 3 tablespoons distilled white vinegar 6 large eggs 1/2 cup soy sauce 1/2 cup sugar 1 tablespoon mirin 1 tablespoon toasted sesame seeds 4 cloves garlic, grated 2 Fresno chiles, sliced 2 scallions, chopped White rice and toasted sesame oil, for serving Instructions: Bring 6 cups water, 1/2 teaspoon salt and 2 tablespoons of the distilled white vinegar to a boil in a medium pot over medium-high heat; prepare an ice bath. Carefully lower the eggs into the boiling water, then lower the heat to medium to keep it at a gentle, rolling boil. Let boil about 6 minutes for soft-boiled eggs. (If you want the yolks a little more set--cooked but still slightly jammy--boil for an additional 2 minutes.) Transfer immediately to the prepared ice bath and let sit until cool enough to handle, about 8 minutes. Meanwhile, to make the marinade, whisk together the soy sauce, sugar, mirin, sesame seeds, garlic, Fresno cl, scallions, remaining 1 tablespoon distilled white vinegar and 1/2 cup water in an airtight container. Carefully crack and peel the eggs, then drop them into the marinade. Marinate, refrigerated, for at least 6 hours and up overnight. Serve with warm white rice and drizzle with sesame oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62099,"Big Sur Smoked Smoked Salmon 3 pounds brown sugar 1 pound kosher salt 2 salmon fillets, whole or cut in pieces Instructions: Mix sugar and salt well. Completely cover the salmon fillets (whole or cut pieces) with the sugar-salt mixture. Put in a dish, cover with plastic and refrigerate for 2 days. Remove salmon from sugar-salt mixture and wipe clean. Place salmon in smoker. Smoke for approximately 3 hours in 140 to 165 degrees F. Remove from smoker and enjoy. ","[Chardonnay, Riesling, Gewrztraminer]" 62100,"Onion Tart with Green Salad 3 tablespoons butter 1 large sprig thyme 3 tablespoons sugar 3 onions, medium sized, tips removed, skin left on and cut in half widthwise 1 sheet puff pastry 1 egg 1 tablespoon water Green Salad, recipe follows 1/2 cup aged red wine vinegar 2 tablespoons minced shallots 1 tablespoon salt 1 tablespoon fresh ground black pepper 2 tablespoons Dijon mustard 1 1/2 cups extra-virgin olive oil 2 heads green and red leaf lettuces (or your preference) 1 cup French green beans, blanched 6 radishes, cleaned and quartered 12 spears asparagus, blanched 12 baby carrots, peeled and blanched Instructions: Preheat the oven to 350 degrees F. In a 12-inch saute pan over medium-high heat, melt the butter with the thyme and sugar. Crowd the onions into the pan, center cuts down and skins on. Allow the onions to caramelize in the pan over medium heat, approximately 5 to10 minutes. Place the pan in the oven and cook until the onions are fork tender, approximately 30 minutes. Remove from the heat and allow to cool slightly, approximately 15 minutes. Remove the tough, outside onion skins without disturbing the onions. Roll out the puff pastry on a well-floured surface. Use a fork to dock the dough. Whisk together the egg and water with a fork to create an egg wash. Using a pastry brush, brush the puff pastry with the egg wash. Carefully lift and place the puff pastry, egg wash side down, over the onions. Brush the exposed side of the puff pastry with the egg wash and begin to tuck the puff pastry into the circumference of the saute pan making sure to envelope all the onions, while lifting the corners of the puff pastry. Fold the corners into the center of the pan, doubling the crust. Egg wash the top of the puff pastry and place the pan into the oven. Bake approximately 25 to 30 minutes or until the puff pastry is a golden brown and fully cooked. Remove the tart from the oven and flip the tart out onto a large plate and allow it to cool. Cut into 6 pieces and serve alongside a green salad. In a medium size bowl, whisk together the red wine vinegar, shallots, salt, black pepper, and Dijon mustard. Slowly incorporate the olive oil while continuously whisking. In a large bowl, toss all the salad ingredients, lightly dress with the vinaigrette and arrange nicely on a serving platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 62101,"Smoked Salmon with Dilled Potato Waffles 1 cup sour cream 1/2 cup mayonnaise 2 tablespoons chopped fresh dill 2 teaspoons grated onion 1 teaspoon grated lemon zest 2 hard-boiled eggs, peeled and chopped 2 teaspoons minced fresh parsley Salt and freshly ground black pepper, to taste 1 teaspoon freshly squeezed lemon juice 4 cups mashed potatoes 1/2 cup all-purpose flour, pre-sifted 3 eggs 2 tablespoons fresh dill, chopped 1 teaspoon baking powder Melted butter, for waffle iron 2 cups (about 16 ounces) smoked salmon, or 2 1/2 cups grilled salmon, flaked 11/2 cups minced whole green onions 6 teaspoons (about 1-ounce) caviar (optional) Instructions: For sour cream-dill dressing, combine all of the ingredients and mix well. Chill until serving time. For waffles, combine all waffle ingredients. It should be the consistency of very thick pancake batter. Preheat a waffle iron and brush the surface with melted butter. Prepare the waffles according to the machine instructions and cook until golden and crisp. Trim to 3 inches in diameter. Repeat with remaining batter. Keep the prepared waffles warm in a 250 degree oven. Assembly: Spray the inside of a stack cylinder with vegetable spray and place on a small serving platter. Place a waffle round in the bottom of a cylinder and layer with 1 tablespoon dressing, followed by 1 tablespoon green onions and 11/2 ounces salmon. Repeat twice for each stack, using 3 waffles per stack. Press down on the stack gently but firmly and remove the cylinder. Garnish with a dollop of dressing and a teaspoon of caviar. Sprinkle minced green onions around base of stack and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 62102,"Bucatini a la Clams Casino 2 tablespoons olive oil 1/4 cup panko breadcrumbs
1/4 teaspoon kosher salt
1/3 cup freshly grated Parmesan cheese
Kosher salt 1 pound bucatini
1 tablespoon olive oil, plus more for serving
5 slices applewood-smoked bacon, diced
3 cloves garlic, peeled and smashed 1/2 teaspoon red pepper flakes
3 on-the-vine tomatoes, seeded and diced
1/2 cup white wine
1 1/2 pounds cockles or New Zealand clams (or other small clams), cleaned 1/4 cup chopped fresh Italian parsley
Instructions: For the topping: Heat a small skillet over medium heat. Add the olive oil and breadcrumbs and toast, stirring often, until golden brown and crispy. Season with the salt. Set aside to cool. Stir in the Parmesan. For the pasta: Bring a large pot of salted water to a boil. Cook the pasta for 3 minutes less than the package directions, about 9 minutes. Drain well, reserving 1/2 cup pasta water. Put the olive oil and bacon in a large skillet over medium heat. Cook, stirring often, until browned and crispy, about 8 minutes. Add the garlic and red pepper flakes and cook until fragrant, about an additional minute. Add the tomatoes and toss to coat. Deglaze with the white wine and add the cockles. Cover the skillet with a lid and shake gently. Cook until all the shells have opened, 2 to 3 minutes. Remove the clams to a bowl, discarding any unopened clams. Add the pasta to the skillet and toss in the sauce. Add the reserved pasta water to create a loose sauce. Toss with the parsley. Stir the clams back into the pasta and sprinkle with the breadcrumb topping. Serve with a drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 62103,"Pecan-Crusted Catfish with Spicy Cream Sauce Four 4-ounce catfish fillets Kosher salt and freshly ground black pepper 2/3 cup cornmeal 1/2 cup pecans 1/4 cup flour 1/2 cup milk 1 egg 1/4 cup vegetable oil 2 chunks yellow onion (about 1/4 small onion total) 1 clove garlic, smashed 1/2 cup chicken stock 1/2 cup white wine 1 tablespoon steak sauce Juice of 1/2 lemon (about 3 tablespoons) 3 tablespoons sour cream 3 tablespoons unsalted butter Rice or mashed potatoes, for serving Instructions: For the pecan-crusted catfish: Preheat the oven to 375 degrees F. Sprinkle the fish with salt and pepper and set aside. Pulse the cornmeal with the pecans and some salt and pepper in a food processor until uniform and the size of breadcrumbs. Create a breading station with the flour on a plate, the milk and egg beaten together and the pecan-cornmeal mixture on another plate. Be sure to sprinkle salt and pepper on each part of the breading station. Dip the fish in the flour, then the egg, then the cornmeal mixture. Heat the oil in a large oven-safe saute pan over medium heat. Brown the coated catfish until golden on one side, about 3 minutes. Then turn the fillets over and place in the oven to finish cooking, about 10 minutes longer (a few minutes more if the fillets are thick). For the spicy cream sauce: Place the onions and garlic with the stock, wine and 1/2 cup water in a small saucepan. Boil and reduce for 5 minutes, gently pressing on the onions and garlic to release the flavors. Remove the onion and garlic and discard. Turn down the heat to low and whisk in the steak sauce and lemon juice, then the sour cream. Allow to cook and reduce 2 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, allowing the sauce to thicken slightly. (Place back on the heat for 10 seconds if needed to keep the temperature high enough.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62104,"Triple Creme Tart 1/2 cup (1 stick) unsalted butter, softened 1/3 cup confectioners' sugar 1 egg, lightly beaten 1 1/2 cups flour 1/2 cup plus 2 tablespoons almond flour 1/4 cup coarsely chopped toasted hazelnuts Pinch salt Triple creme filling, recipe follows 1 cup milk 1 cup plus 5 tablespoons sugar 4 eggs, separated 1/2-ounce or 2 tablespoons cornstarch 10 ounces triple creme cheese, rind removed and cut into pieces (recommended: St. Andre or Explorator) 1/4 teaspoon freshly grated nutmeg 1 tablespoon light corn syrup Splash water Instructions: In the bowl of an electric mixer with the paddle attachment, beat the butter and confectioners' sugar until soft, about 2 minutes. Beat in the egg. In a medium bowl, whisk together the flour, almond flour, hazelnuts, and salt. Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl in between additions. Mix until the dough is well combined. Scrape the dough onto a piece of plastic wrap and form it into a disk. Chill for at least 1 hour, until firm. Preheat oven to 325 degrees F. Roll out the dough into a 12-inch round and fit into a 10-inch tart pan with a removable bottom. Trim excess dough. Use a fork to prick the crust all over to prevent air bubbles from forming. Bake the tart crust until it's pale golden all over, about 20 to 25 minutes. Transfer tart to a wire rack to cool. (Tart shell can be made 8 hours ahead.) Triple Creme Filling: In a heavy-bottomed saucepan combine 3/4 cup of the milk and 3 tablespoons of the sugar, and bring the mixture to a simmer. Meanwhile, in a large bowl whisk together the remaining 1/4-cup milk, egg yolks, cornstarch and another 2 tablespoons of the sugar. Remove the milk mixture from the heat and add a little bit of it to the egg yolk mixture to warm it, whisking constantly to keep the yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour. Return the custard to the stove and cook it over medium heat, whisking constantly until the consistency of pudding (pastry cream). Add the cheese and freshly grated nutmeg, and whisk until smooth. Strain the custard through a sieve into a clean bowl. In a small heavy saucepan, stir and combine the remaining cup of sugar, light corn syrup and water. Cook over medium heat until it reaches (soft ball) 240 degrees F on a candy thermometer. Meanwhile, in the bowl of an electric mixer fitted with a whip attachment, whip whites until they are opaque and hold very soft peaks. When the sugar syrup is ready, drizzle it into the whites in a slow and steady stream on low speed. Once fully incorporated, increase the speed and whip until stiff, but still warm. Whisk 1/3 of meringue into pastry cream to lighten. Fold in remaining 2/3 in 2 separate additions. Mound into prepared tart shell. Bake in a preheated 350 degree oven for approximately 30 minutes or until tart is golden brown and springy to the touch. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62105,"Blue Cheese Souffle with Fresh Figs and Honey 3 tablespoons unsalted butter, softened, plus more for greasing the ramekins 3 tablespoons all-purpose flour 1 cup milk, warmed 2 tablespoons sugar, plus more for the ramekins 5 eggs, separated Pinch salt Ground white pepper Pinch ground nutmeg 1 cup crumbled blue cheese Pinch cream of tartar 8 fresh black mission figs, split in 1/2 lengthwise 1/2 cup honey Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Prepare 4 (8-ounce) ramekins by greasing them with softened butter and then coating them with sugar, tapping out any excess. Make a thick bechamel sauce base by melting the 3 tablespoons of butter over low-medium heat in a thick-bottomed pot. Just as the foam subsides, add the flour, stirring constantly with a whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour with fat and remove the starchy taste; do not allow the roux to brown. Add the warm milk to the mixture and continue to whisk until smooth and thick. Remove from the heat. Beat in the sugar and then the egg yolks 1 at a time. Season with salt, pepper, and nutmeg. Stir in the cheese until incorporated evenly. Chill the mixture while whipping the egg whites. In a separate clean bowl beat the egg whites and cream of tartar just until soft peaks form. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest. Pour the batter into the prepared ramekins and place on a cookie sheet. Bake on the middle rack for about 25 minutes. The souffle is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly. Serve with fresh figs and a drizzle of honey. Dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 62106,"Fromage Fort 1 pound left-over cheese*, at room temperature 1/4 cup dry white wine 3 tablespoons unsalted butter, softened 2 tablespoons fresh parsley leaves 1 small clove garlic Instructions: Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62107,"Lemon Blueberry Puff Tart Sheet tray of 3/8-inch thick puff, frozen 2/3 cup fresh squeezed strained lemon juice 1/2 cup sugar 3 eggs 2 egg yolks 1 cup blueberries Instructions: Whisk the juice, sugar eggs and yolks together in a saucepan, being careful not to aerate it too much. Cook over medium heat, stirring constantly but gently with the whisk. Cook until it thickens and the whisk leaves light lines; it will still be quite liquid. Do not let it boil. Strain it into a bowl and press plastic wrap onto the hot surface. Preheat oven to 425 degrees F. Invert a 10-inch cake pan over the dough (towards the edge of the tray so you waste a minimum amount of dough) and press. Lift off and use a pizza cutter to cut around the imprint of the circle. Lift the circle of dough out and place on a cookie sheet lined with parchment paper. Dock it. Center the round metal bottom of 9-inch tart mold over the dough and press. Cut around at 1-inch intervals to form a decorative \fringe. Weigh the metal bottom down with heavy objects. (I place an 8-inch cake pan on top and fill it with stacked tartlet molds - about 3 1/2 pounds worth.) Bake about 18 minutes, until the edges are golden, then remove the weights and metal tart bottom. Reduce heat to 350 degrees F. and bake for another 5 to 7 minutes, until the center is golden. Remove from oven and spread the lemon curd evenly in the center. Put back in the oven for 2 to 3 minutes to set the filling. Remove from oven and scatter the berries around the outside edge of the lemon filling. Serve within an hour. Cut with a pizza wheel. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 62108,"Cheesy Spinach Baked Penne Nonstick cooking spray Kosher salt One 12-ounce box fiber-and-calcium-enriched penne 1 tablespoon olive oil 1/2 teaspoon fennel seeds, crushed 3 cloves garlic, thinly sliced One 28-ounce can no-salt-added crushed tomatoes 1 sprig fresh basil plus 1/2 cup leaves, torn, for garnish Freshly ground black pepper One 8-ounce block part-skim mozzarella (half grated, half cubed) One 16-ounce container 1-percent cottage cheese 1/4 cup grated Parmesan One 10-ounce block frozen chopped spinach, thawed and squeezed dry Instructions: Preheat the oven to 400 degrees F. Mist a 2 to 2 1/2-quart rectangular or oval baking dish with nonstick cooking spray.
Bring a large pot of salted water to a boil. Add the penne and cook according to package directions for al dente.
While the pasta cooks, heat the oil in a medium pot set over medium heat. Add the fennel seeds and garlic and cook until aromatic, about 2 minutes. Add the tomatoes, basil sprig, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, lowering the heat if the sauce bubbles too vigorously, until the sauce has thickened slightly, the flavors have blended together and the raw tomato taste has cooked out, 10 to 15 minutes. Remove from the heat, discard the basil and season with additional salt and pepper. Pour over the cooked pasta and toss well to coat. Add the cubed mozzarella and transfer half the pasta to the prepared baking dish.
Put the cottage cheese in the bowl of a food processor and process until smooth. Add the shredded mozzarella and Parmesan and pulse two to three times. Combine half the cottage cheese mixture with the spinach and mix to break up the spinach. Drop in spoonfuls over the pasta in the baking dish. Top the spinach layer with the rest of the pasta and then the remaining cottage cheese mixture.
Bake until bubbly and golden brown on top, about 30 minutes. Let stand for 10 minutes, and then scatter the torn basil over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 62109,"Cheesy Nachos with Refried Beans 10 tortilla chips, preferably not broken 1/2 cup canned refried beans 1 cup shredded jalapeno jack cheese 1 cup salsa 1/2 cup sour cream 10 pickled jalapeno slices (optional) Instructions: Preheat oven to 325 degrees. Spread each chip with a thin layer of refried beans and place onto a foil lined baking sheet. Sprinkle cheese over chips and bake in oven for 5 minutes or until cheese melts. Remove chips from oven and top each one with 1 or 2 teaspoons of salsa and a dab of sour cream. Bake for 3 more minutes. Top each chip with a jalapeno slice. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 62110,"Chorizo Breakfast Burrito Bowls 1 pound Mexican chorizo 1 large russet potato, diced 1 red bell pepper, diced 1/2 white onion, diced Olive oil, as needed 1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
Kosher salt
8 large eggs Freshly ground black pepper Tortilla Bowls, recipe follows Shredded Oaxaca or mozzarella cheese, for serving
Creamy Salsa Verde, recipe follows Pickled jalapenos, for garnish
Fresh cilantro leaves, for garnish
Eight 8-inch flour tortillas Olive oil or neutral oil, for brushing 8 tomatillos 2 serrano peppers
1/2 cup fresh cilantro leaves
1/4 cup chopped white onion 1/4 cup plain Greek yogurt
1 teaspoon kosher salt
1 clove garlic
Instructions: Add the chorizo to a nonstick skillet and cook over medium-high heat, breaking it up with a wooden spoon, until cooked through, about 10 minutes. Remove to a plate, leaving as much oil from the chorizo as possible in the skillet. Add the potatoes, red peppers and onions to the same skillet and cook over medium heat, adding olive oil if the skillet ever seems dry, until the vegetables soften slightly, 3 to 4 minutes. Add the cumin, garlic powder, chili powder and 1/2 teaspoon salt and continue cooking, tossing only very occasionally to allow the veggies to develop some color, until the potatoes are fully cooked and the peppers and onions are soft, 10 to 15 minutes more. Add the chorizo back in, taste and adjust the seasoning as desired. Remove from the heat. Heat a large nonstick skillet over low heat and add 1 tablespoon olive oil. Add the eggs and cook, stirring continuously with a rubber or silicone spatula, until the eggs are the consistency of risotto, 3 to 5 minutes. Remove from the heat immediately and season with a few pinches of salt and a few cracks of pepper. Time to build. To each Tortilla Bowl, add 1/2 cup of the chorizo and potato mixture, some eggs, a pile of cheese, a drizzle of the Creamy Salsa Verde, a few pickled jalapenos and cilantro. Preheat the oven to 375 degrees F. Brush the outsides of the tortillas with oil. Press the tortillas into jumbo muffin tins, pleating them to shape into bowls, and brush the insides with oil. (If the tortillas aren\u2019t pliable enough to mold into the cups, microwave them until they\u2019re soft.) Bake until golden brown, 15 to 18 minutes, then carefully transfer to a wire rack to cool completely. They\u2019ll crisp up as they cool. Heat a grill pan over medium high. Grill the tomatillos and serranos until charred on one side, about 5 minutes. Flip and grill for another 5 minutes. Let the tomatillos and serranos cool, then remove the serrano stems and seeds. Add to a blender with the cilantro, onion, yogurt, salt and garlic. Blend until combined and transfer to a serving bowl. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 62111,"Basic Barbecue Dry Rub 1 cup sugar 1/2 cup salt 4 tablespoons cracked black pepper 2 tablespoons onion powder 2 tablespoons garlic powder 1 tablespoon cayenne powder Instructions: Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 62112,"My Favorite Falafel Sandwich 2 cups dried chick peas, soaked in water overnight 2 tablespoons freshly chopped cilantro leaves 2 tablespoons freshly chopped parsley leaves 1 small onion, roughly chopped 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 tablespoon minced garlic 1 lemon, juiced Pinch salt and freshly ground black pepper Chick pea flour, if needed 3 tablespoons grapeseed oil, for searing 4 Mediterranean flatbreads, no pockets Arugula, for garnish Cherry tomatoes, halved, for garnish Red onion, sliced thin, for garnish Smokey Tahini Sauce, for garnish, recipe follows 1/2 cup tahini paste 2 tablespoons extra-virgin olive oil 1/4 cup water 2 cloves garlic, minced 1 lemon, juiced 1 tablespoon freshly chopped parsley leaves 2 teaspoons smoked paprika 1 teaspoon salt Instructions: Heat a grill pan until hot. Drain the chick peas. Place in food processor along with cilantro, parsley, onion, cumin, cayenne, garlic, lemon juice, and salt and pepper. Pulse until well blended. Consistency should be in the form of a paste. Place mixture in a bowl and form into 2-inch patties (see Cook's Note).
In a large skillet over medium-high heat, add grapeseed oil. Add patties and cook for 3 to 4 minutes on each side. Remove from pan and place on a paper towel lined platter to drain. Set aside and keep warm. To a hot grill pan, add flatbread to mark and warm on each side for 1 minute. Remove. Add 2 to 3 patties to each warm flatbread. Top with some arugula, tomato, onion and Smoky Tahini Sauce In a bowl, whisk all ingredients until a creamy consistency is reached. ","[Ros, Pinot Grigio, Vermentino, Grenache Blanc]" 62113,"Raspberry Sauce 1 half-pint package fresh raspberries 1/2 cup granulated sugar 1/4 cup water 1 cup (12 ounces) seedless raspberry jam 1 tablespoon Framboise liqueur Instructions: Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 62114,"Spicy Espresso Martino 1/2 cup whole milk One 1.5-ounce shot brewed espresso (3 tablespoons), slightly cooled 1 tablespoon chocolate syrup 1/2 teaspoon pure vanilla extract Large pinch of cayenne pepper Whipped cream, for topping One 4-ounce bar bittersweet chocolate 1 cinnamon stick Instructions: Combine the milk, espresso, chocolate syrup, vanilla, cayenne and 1 cup ice in a cocktail shaker and shake well. Strain into a chilled martini glass. Top with whipped cream and use a rasp grater to grate some of the chocolate and cinnamon stick on top. Garnish with the cinnamon stick. ","[Barolo, Cabernet Sauvignon, Zinfandel, Tempranillo]" 62115,"Roasted Celery Root with Cumin and Parsley 1 1/2 teaspoons cumin seeds 1 large celery root (about 2 1/2 pounds)
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 small red onion, thinly sliced 1 cup loosely packed fresh parsley leaves Instructions: Adjust an oven rack to the middle position and put a baking sheet on it. Preheat the oven to 425 degrees F. Lightly chop the cumin seeds and add to a medium bowl. Trim the ends off the celery root, then peel and discard the exterior. Cut the root into 3/4-inch-thick planks and then into 3/4-inch cubes. Add the cubes to the bowl with the cumin seeds, then add the olive oil, 1 teaspoon salt and a few grinds of black pepper and toss. Carefully remove the hot baking sheet from the oven and spread the celery root cubes on it in an even layer. Add the onion slices to the bowl the celery root was in and coat with the residual oil and seasonings. Arrange the onions on top of the celery root (if the onions are in contact with the pan for the entire cooking time, they could get too dark or burn). Roast until the cubes begin to brown on the bottom, about 15 minutes, then toss the vegetables around, scattering the onions around the pan, and flatten again into 1 layer. Continue to roast until the vegetables are very soft when pierced with a knife, about 10 minutes more. Allow to cool for a few minutes before tossing with the parsley leaves and a drizzle of olive oil. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 62116,"Sunny's Easy Sausage and Mushroom Rigatoni Pie 2 tablespoons olive oil 1 pound spicy Italian sausage, casings removed
1 pound button mushrooms, sliced
Freshly ground black pepper
One 24- to 25-ounce jar vodka sauce (you can also use Alfredo or marinara sauce)
1 pound rigatoni 1/2 cup grated (like sand) Parmesan cheese
1/2 cup chopped fresh Italian parsley Nonstick cooking spray, for the pan 6 slices provolone cheese 6 ounces shredded mozzarella cheese
Grated (like sand) Parmesan cheese, for topping 1/4 cup chopped fresh Italian parsley
6 to 8 fresh basil leaves, torn
Instructions: For the sauce. In a pan with straight sides on medium heat, add the olive oil and sausage. Crumble the sausage into bits, not boulders, and cook until browned, 6 to 8 minutes. Remove the sausage with a slotted spoon to a plate, leaving the fat in the pan. Add the mushrooms to the pan and cook until wilted and darkened, 6 to 8 minutes. Season with pepper and remove from the heat. Add the sausage back to the pan along with the pasta sauce and stir. For the pasta: Meanwhile, bring a large pot of water to a boil. Add the rigatoni to the boiling water and cook until very al dente. Drain and spread out on a cooling rack to prevent sticking. Let cool slightly. Preheat the oven to 375 degrees F. Add the rigatoni to a bowl and sprinkle with the Parmesan and parsley. Gently toss with your hands. Coat the inside bottom and sides of a springform pan with cooking spray. Begin lining the rigatoni on end (vertically) around the edge of the pan, creating a border. Pack the pasta pieces tightly, but not so tight that the holes in the rigatoni close. Toss the remaining rigatoni in the sauce, then pour into the center of the pan. Gently press the mixture to level it off. For the topping: Arrange the provolone slices in an overlapping spiral to cover the pasta mixture, then top with the mozzarella. Gently press everything down with your hands. Bake until the top is bubbly and golden around the edges, 30 to 35 minutes. Allow to cool slightly before releasing the springform. Serve topped with Parmesan, parsley and basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62117,"Kir Royale 12 ounces Champagne 2 splashes creme de cassis Instructions: Divide the Champagne evenly between 2 Champagne flutes. Slowly add the creme de cassis so that it settles at the bottom of each glass. Serve immediately. ",[Champagne] 62118,"Stained Glass Window Cookies 1 pkg. (16.5 oz.) NESTLE? TOLL HOUSE? Refrigerated Sugar Cookie Bar Dough All-purpose flour About ? cup finely crushed hard candy Instructions: PREHEAT oven to 325F. Line baking sheets with foil. CUT dough in half; refrigerate one half. Sprinkle about 1 tablespoon flour onto working surface. Sprinkle additional flour over remaining half. Roll out dough to 1/4-inch thickness, using additional flour as needed to prevent sticking. CUT into desired shapes with 2?-inch cookie cutters. Transfer cookies to prepared baking sheets with spatula, placing about 2 inches apart. Cut out small shapes in cookie centers. Spoon candy into each center to fill holes. Pierce hole at top of shape if cookie is going to be hung. Repeat with remaining dough. BAKE for 8 to 11 minutes or until edges are light golden brown. Cool on baking sheets for 1 minute; slide foil with cookies to wire racks to cool completely. Store in airtight container. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 62119,"Marinated Grilled Cherry Tomatoes Skewers 1/4 cup olive oil 3 tablespoons balsamic vinegar 3 cloves garlic, finely chopped and made into garlic paste 1 tablespoon finely chopped fresh thyme leaves 24 cherry tomatoes 8 to 10 wooden (6-inch) skewers, soaked in water for 30 minutes Salt and freshly ground black pepper 2 tablespoons finely chopped fresh chives Instructions: Whisk together the oil, vinegar, garlic paste and thyme in a medium bowl, add the tomatoes and toss to coat. Let tomatoes sit at room temperature for 30 minutes to marinate. Heat the grill to high. Remove the tomatoes from the marinade and skewer 4 per skewer, depending on the size of the tomatoes). Season on both sides with salt and pepper and grill until golden brown and slightly charred on both sides, about 6 minutes. Transfer the skewers to a platter and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 62120,"Beau Monde Frittata 3 ounces pancetta, chopped 1/2 cup chopped, fresh asparagus 1/2 cup sliced leeks OR sweet onion 1 cup sliced mushrooms 1 tablespoon Mazola? Extra Virgin Olive Oil 8 eggs 3/4 cup half and half 1-1/2 teaspoons Spice Islands? Arrowroot 1 teaspoon Spice Islands? Beau Monde Seasoning 1/4 teaspoon Spice Islands? Crushed Red Pepper 1/8 teaspoon Spice Islands? Ground White Pepper 1-1/2 cups shredded fontina cheese Instructions: Preheat oven to 350F. Heat pancetta in an 8-inch oven-safe skillet over medium heat until crispy. Remove pancetta bits and reserve grease. Add asparagus, leeks and mushrooms; saute for 3 to 5 minutes. Remove vegetables and set aside. Add olive oil and heat skillet over medium heat. Whisk eggs, half and half, arrowroot, Beau Monde, crushed red and white pepper in a bowl; stir in cheese. Pour into hot skillet; spread evenly and top with pancetta and vegetables. If desired, reserve a few vegetables to garnish the frittata. Reduce heat to low and cover. Cook 10 minutes or until eggs are set about 1 inch from sides of the skillet. Bake uncovered for 15 to 20 minutes. The top should be puffed and center set. Loosen the sides of the frittata before slipping onto serving platter. Cool 10 minutes before serving. Tip: Frittata can be made ahead and refrigerated. Bring to room temperature before serving. Variation: If pancetta is not readily available, thick sliced bacon can easily be substituted. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 62121,"Smoky Black Bean Bisque 2 tablespoons extra-virgin olive oil 1/2 cup chopped carrot 1/2 cup fresh or frozen corn kernels (if fresh, from about 1 ear of corn)
1/2 cup chopped onion Kosher salt
2 cloves garlic, finely chopped
2 teaspoons cl powder
1 teaspoon ground cumin
Two 15-ounce cans black beans, rinsed and drained
1 canned chipotle pepper in adobo sauce, chopped, plus 2 tablespoons adobo sauce
1 quart (4 cups) hot vegetable or chicken stock
2 tablespoons fresh lime juice
Fresh cilantro leaves, for garnish
Sour cream, for garnish
Instructions: In a large saucepan, heat the oil over medium heat. Add the carrot, corn and onion and cook until the vegetables being to soften, about 8 minutes. Season with salt. Add the garlic, cl powder and cumin and cook until the spices are fragrant, about 1 minute. Add the beans, chipotle and adobo sauce and stir just to combine. Pour in the stock and 1 cup water. Bring to a simmer and cook until thick and creamy, 35 to 40 minutes. Stir in the lime juice and season with salt, if necessary. Puree the hot soup with a hand blender, if desired, or leave chunky. Serve in soup bowls with the cilantro and a dollop of sour cream. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 62122,"Mashed Potatoes and Rutabaga with Lemon 2 pounds rutabaga (yellow turnip), peeled and cut into 2- inch pieces 2 pounds Yukon gold potatoes, peeled and quartered 12 tablespoons unsalted butter, at room temperature 1 1/2 cups half-and-half, warmed Kosher salt 1 tablespoon extra-virgin olive oil 1 1/2 tablespoons finely grated lemon zest 8 scallions, white and green parts, chopped, plus extra, whole, for garnish 1/3 cup finely chopped fresh parsley 1 1/2 cups fresh, unseasoned breadcrumbs Instructions: Cover the rutabaga and potatoes with cold, generously salted water in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are fork-tender, about 30 minutes.
Drain the vegetables and return to the pot over low heat. Stir in 8 tablespoons butter. Mash with a potato masher, ricer or food mill until smooth, adding the warm half-and-half and 2 teaspoons salt. Keep warm while preparing breadcrumbs.
Melt the remaining 4 tablespoons butter with the olive oil in a large skillet over medium-high heat. Add the lemon zest and scallions. Add 1/2 teaspoon salt and cook, stirring, until fragrant, about 2 minutes. Add the parsley and breadcrumbs and cook over medium-low heat, stirring until evenly toasted, 3 to 4 more minutes. (If the breadcrumbs toast too quickly, reduce the heat.) Transfer the mashed vegetables to a large shallow platter and sprinkle with the breadcrumbs just before serving. Garnish with scallion slices. (To curl them, julienne whole scallions and place in ice water.)
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 62123,"Grilled Brined Turkey 2 gallons water 3/4 cup plus 2 Tablespoons kosher salt 3/4 cup sugar 3 carrots, peeled and diced 1 large onion, peeled and diced 1 bunch celery, diced 2 leeks, cleaned and diced 2 bay leaves 1 tablespoon black peppercorns 1 tablespoon coriander seeds 1/4 teaspoon red pepper flakes 1/4 teaspoon fennel seeds 2 star anise 1 bunch fresh thyme 1 bunch fresh sage 1/2 bunch Italian parsley 4 tablespoons olive oil or butter 1 8-10 pound whole turkey Instructions: Bring 2 gallons of water to boil in a large stockpot. Stir in salt and sugar until completely dissolved. Remove from the heat and add the diced carrots, onion, celery, leeks, spices and fresh herbs. Place the stockpot in refrigerator until cold. Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 72 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature. Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot. It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1 1/2 hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160 F. Let the turkey rest for 20 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 62124,"Limoncello and Ice Cream with Biscotti Vanilla ice cream Limoncello liquor, stored in the freezer Store-bought biscotti Instructions: Place 2 scoops of the ice cream in an individual serving dish and place it in the freezer until ready to serve. Drizzle some Limoncello over the ice cream and serve with a piece of Biscotti in the dish. ","[Prosecco, Pinot Grigio, Vermentino]" 62125,"Bourbon Sour 1/3 cup sugar 1/3 cup water
8 maraschino cherries 8 slices orange 6 ounces bourbon Juice of 3 lemons
Instructions: Combine the sugar and water in a small saucepan and bring to a boil, stirring until the sugar is dissolved. Lower the heat and simmer for 5 minutes. Turn off the heat and let the simple syrup cool to room temperature. Muddle half of the maraschino cherries and orange slices with the simple syrup in a cocktail shaker. Add the bourbon and lemon juice. Fill the shaker halfway with ice and shake well. Strain into four rocks glasses filled with ice. Garnish each glass with a maraschino and an orange slice. ","[Bourbon, Rye Whiskey, Cognac]" 62126,"Roast Chicken with Green Herb Stuffing One 4 1/2-pound chicken with giblets (2 pieces liver and 1 gizzard, well-trimmed) Canola oil, for oiling pan and chicken 1 1/4 cups coarse breadcrumbs from a day-old country loaf, white or wheat
Fine sea salt and freshly ground black pepper
Fine sea salt and freshly ground black pepper 8 tablespoons cold salted butter 2 tablespoons white wine
3 ounces fresh pork sausage
1 1/2 large onions, finely diced
1 tablespoon minced fresh sage 3 cloves garlic, minced
1 1/2 cups chopped Swiss chard (about 1/2 bunch)
1/3 cup chopped chives
Zest of 1/2 lemon
Instructions: Wash the chicken under cool running water and pat it dry with paper towels. Refrigerate, uncovered, for at least 12 hours and as long as 2 days. Preheat the oven to 425 degrees F. Oil a roasting or baking pan with canola oil. Make the stuffing: Put the breadcrumbs in a medium bowl. Heat a large skillet over medium-high heat. Sprinkle the liver and gizzard with salt and pepper. Add 1 tablespoon of the butter to the skillet and when it melts, add the giblets and cook quickly until browned on both sides, about 3 minutes. Transfer them to a cutting board, chop finely and add to the breadcrumbs. Off of the heat, add the wine and scrape the bottom of the skillet to dislodge the brown bits; pour the liquid onto the breadcrumbs and mix. Add the pork to the skillet and cook until browned, about 5 minutes; scrape the pork into the bowl with the bread mixture. Add 3 tablespoons of the butter, the onions and 1/4 teaspoon each salt and pepper to the skillet and cook over medium heat until the onions are soft and tender, 10 to 15 minutes. Add the sage and garlic and cook 1 minute longer. Add the Swiss chard and cook until wilted. Scrape the mixture and all the buttery juices onto the breadcrumbs and mix to combine. Add the chives and lemon zest and taste for seasoning, adding more salt and pepper if needed. Loosen the skin over the chicken breasts. Insert the remaining 4 tablespoons cold butter under the skin of the chicken breasts, pushing down to disperse them. Rub the chicken all over with a thin film of canola oil. Sprinkle the chicken heavily on all sides with 3/4 teaspoon each salt and pepper. Stuff the cavity with the bread mixture, and stuff the neck skin with any remaining stuffing. Set the bird in the oiled roasting pan. Roast the chicken until the skin dries and the butter melts, about 15 minutes. Turn the heat down to 375 degrees F and continue to roast, basting the chicken once or twice with the fat that accumulates in the corners of the pan, until the thickest part of the thigh registers 170 degrees F on an instant-read thermometer, 45 to 55 minutes. Transfer the chicken to a large platter to rest for 5 to 10 minutes. Strain the pan juices into a bowl and skim off the fat. Pour 1/4 cup water into the roasting pan, set it on a burner on high heat and scrape up any stuck-on bits on the bottom with a rubber spatula. Return the defatted juices to the pan and simmer together for 3 to 5 minutes to make a thin, natural gravy. Season with salt and pepper. Carve the chicken on the platter. Slice the wings at the joint, twist to remove them and set them above the chicken. Cut the thighs at the joint, twist to remove them, slice them diagonally at the leg joint to separate them into thigh and drumstick and lay them on the platter. Carve thin slices from the breast meat and let them lay as they fall; pour a little gravy over the white meat, avoiding wetting the crispy skin of the thighs. Cut the stuffed neck in slices, and serve with the rest of the gravy in a small pitcher on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62127,"Fruit Wands 1 cantaloupe, peeled 2 cups vanilla yogurt (recommended: Dannon) 2 tablespoons honey 1 (2-pound) container pre-cut mixed fruit cubes (such as pineapple, cantaloupe, melon, watermelon) 16 whole strawberries Instructions: Cut the cantaloupe in half and remove all seeds from 1/2 with a spoon. Slice a tiny bit off the bottom so it sits flat like a bowl. Place on a plate. Place cantaloupe half with seeds, seed side down on a plate. In a bowl, whisk together yogurt and honey; pour into the cantaloupe bowl for dip. To make wands, slide cubes of fruit onto skewers, leaving 1 inch at both ends of each skewer. Stick 1 end into cantaloupe half, top the skewer with a strawberry. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 62128,"Pears Grilled in Vanilla Wine Syrup 2 cups dry white wine 1/4 cup sugar 2\ piece of vanilla bean (optional) 4 medium ripe pears, halved lengthwise and cored juice of 1/2 lemon 2 cups low fat ricotta cheese extra virgin olive oil for drizzling freshly ground black pepper, to taste Instructions: Procedure for Syrup: Start this ahead while you are grilling other courses. Line bottom of heavy skillet to protect from soot. Add wine and sugar, slit vanilla bean open lengthwise and scrape out seeds with tip of pairing knife, adding these (and entire vanilla bean) to wine mixture. Allow mixture to boil on the grill until it becomes reduced to about 1/2 cup and has a slightly syrupy texture. Set aside until needed. Procedure for Pears: With a pairing knife, slice the bottom of each pear half into 1/2 inch thick slices (about 2/3 of the way towards stem, leaving the stem end intact.) Fan the bear slices slightly to make a flatter grilling surface. Remove vanilla bean pod from syrup. Dip each pear half in syrup, place on grill, flesh side down, and grill just until pears are lightly grill-marked. Turn pears skin-side down and continue grilling until skins are lightly grill-marked. Remove from heat and set aside. To serve add half of the remaining wine syrup and stir well to blend. Spoon a bed of the ricotta mixture on individual serving plates. Fan a grilled pear half on top of ricotta, drizzle with remaining wine syrup, sprinkle with black pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62129,"Grapefruit Margarita Margarita salt or kosher salt, for rimming glass Ground chipotle powder, for rimming glass 1 small lime wedge
2 ounces tequila, preferably anejo
1 ounce grapefruit juice
3/4 ounce orange liqueur, such as Cointreau
Grapefruit twist, for garnish Lime twist, for garnish
Instructions: Mix some salt and chipotle powder together on a plate. Cut a slit in the lime wedge and run it around the rim of a rocks glass and dip the rim in the salt mixture. Fill the glass with ice. Fill a cocktail shaker with ice and add the tequila, grapefruit juice and orange liqueur. Vigorously shake until very cold and strain the drink into the rimmed rocks glass. The margarita can also be served up in a chilled coupe glass. Garnish with grapefruit and lime twists. ","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 62130,"Walnut, Arugula and Sun-dried Tomato Pesto 1/3 cup lightly toasted walnuts 3 cups loosely packed arugula 1/2 teaspoon chopped garlic 1/2 teaspoon orange zest 1/2 teaspoon chopped fresh thyme Kosher salt 1/2 cup coarsely grated Grana Padano 1/2 cup extra-virgin olive oil 1/4 cup chopped sun-dried tomatoes Instructions: Put the walnuts in a food processor and pulse until finely ground. Add the arugula, garlic, orange zest, thyme and 1/4 teaspoon salt and pulse until finely chopped.
Add the Grana Padano and pulse to combine. With the motor running, slowly pour in the oil and process until combined.
Transfer to a bowl and stir in the sun-dried tomatoes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 62131,"Indonesian Ginger Chicken 1 cup honey 3/4 cup soy sauce 1/4 cup minced garlic (8 to 12 cloves) 1/2 cup peeled and grated fresh ginger root 2 (3 1/2 pound) chickens, quartered, with backs removed Instructions: Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator. Preheat the oven to 350 degrees F. Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 62132,"Heirloom Grape Tomato Salad 1 lemon 1/4 cup apple cider vinegar 1 garlic clove, minced 1/2 teaspoon Dijon mustard 1 tablespoon chopped chives 1/4 cup chopped fresh basil leaves 1/2 cup plain yogurt 1 cup extra-virgin olive oil Freshly ground black pepper 1 pint red grape or cherry tomatoes, halved (preferably an heirloom variety such as Tommy Toe) 1 pint yellow grape tomatoes, halved 3 stalks celery, cleaned, leaves removed and thinly sliced 6 scallions, white and tender green parts only, sliced Instructions: Prepare the vinaigrette, just before use. Place the lemon in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lemon will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in lemon juice from the microwaved lemon. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, and yogurt, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream. Mix together tomatoes, celery, and scallions and toss with dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62133,"Torch Wings 1 pound chicken wings 4 tablespoons paprika
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper 1 teaspoon ground cumin
1 teaspoon meat tenderizer
16 ounces lard
48 ounces vegetable oil
Torch Sauce, recipe follows 46 ounces pineapple juice 1 cup brown sugar
6 ounces honey
1 tablespoon lemon juice
1 teaspoon salt
1 clove garlic, minced 1/4 cup cornstarch
1 tablespoon ghost pepper powder
Instructions: Rinse wings with cool water in a colander. Shake until not dripping. Place wings in a mixing bowl. Add paprika, salt, pepper, garlic powder, onion powder, cayenne, cumin and meat tenderizer and gently mix the wings together. Cover and chill for at least 4 hours. Preheat the oven to 375 degrees F. Transfer wings to a baking pan. Cover wings with lard and pack them, then wrap tightly with aluminum foil. Roast wings until tender but not mushy, 1 hour 45 minutes. Remove wings from pan using a slotted spoon, then gently shake dry and place on a sheet tray. Transfer to the fridge to cool. Wings can be stored in the fridge for up to 5 days. Heat a pot of vegetable oil on the stove to 350 degrees F. Gently drop wings in oil and cook until crispy, about 4 minutes. Serve warm tossed in Torch Sauce. Place pineapple juice, brown sugar, honey, lemon juice, salt and garlic in a medium pot. Bring to a simmer over medium-high heat and reduce by a third, about 30 minutes. Mix cornstarch and 2/3 cup cool water in a separate bowl. Add mixture to pot and turn up heat, whisking continuously, until boiling. Take off heat and place in the fridge to cool until completely chilled, then whisk in ghost pepper powder. Torch sauce may be kept for up to 7 days, refrigerated. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62134,"Fresh Fruit Roll Ups 1 banana, slightly under-ripe, sliced 1 ripe pear, any variety, chopped 2 firm peaches, pitted and chopped 1 pint strawberries, tops removed and coarsely chopped A wedge lemon or lime 6 large plain sandwich wraps, 10-inch, available near deli counter 1 cup fruit preserves or all fruit spread, such as seedless raspberry or blackberry Instructions: Mix fruit in a bowl and dress with a little lime or lemon juice to retard browning. Place wraps in a clean towel, place in microwave and heat on high for 30 seconds to soften them. Place a wrap on your cutting board and spread with preserves. Pile 1/6 of your salad near 1 edge of your wrap. Tuck in sides and roll up the fruit in the wrap. Repeat with remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 62135,"Berry Napoleons with Sugared Wonton Wrappers Cooking spray 12 wonton wrappers 2 tablespoons sugar 1 cup whipped topping or whipped cream (or nondairy topping) 1 cup raspberries, blackberries or sliced strawberries, or any berry combination 1 tablespoon confectioners' sugar Mint to garnish, if desired Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange wonton wrappers on prepared baking sheet and spray the surface with cooking spray. Sprinkle sugar over wontons. Bake 5 minutes, until golden brown. Remove wontons from oven and arrange 4 on a serving platter (or individual dessert dishes). Top each wonton with 2 tablespoons whipped topping and then 2 tablespoons berries. Top with second wonton wrapper. Repeat layers (whipped topping, berries, wonton wrapper). Sift confectioners' sugar over top layer. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Moscato, Cava]" 62136,"Cheddar-Chive Meatloaf with Spicy Barbecue Glaze 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey) 1 cup grated Cheddar 1 cup rolled oats 1/2 cup shredded carrots 1/2 cup chopped fresh chives 2 teaspoons Worcestershire sauce 2 large eggs, lightly beaten 1 medium onion, grated 1 clove garlic, minced 1/4 cup ketchup Kosher salt and freshly ground black pepper 1/4 cup barbecue sauce 2 teaspoons honey 1 teaspoon chipotle cl powder 1 teaspoon cider vinegar Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Combine the meatloaf mix, Cheddar, oats, carrots, chives, Worcestershire, eggs, onion, garlic, ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes. Stir together the barbecue sauce, honey, chipotle cl powder and vinegar in small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 62137,"Vinegar and Salt Grilled Potato \Chips
4 medium Yukon gold potatoes, scrubbed Canola oil Salt Freshly ground black pepper Malt vinegar Kosher salt or Fleur de Sel Instructions: Heat the grill to medium. Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and slice into 1/4-inch thick slices. Brush the potatoes on both sides with the oil and season with salt and pepper. Grill the slices until golden brown on both sides and just cooked through, about 10 minutes. Remove the slices to a platter in an even layer and immediately drizzle with the vinegar and season with salt. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 62138,"Steak Florentine 2 large garlic cloves, halved 3 T-bone steaks (each about 1 1/2 pounds, and 1 1/2- to 1 3/4-inches thick) Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 lemon, halved 2 teaspoons olive oil Grilled Vegetables, recipe follows 3 red bell peppers, seeded and halved 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1 pound) asparagus, trimmed 12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil Salt and freshly ground black pepper 3 tablespoons balsamic vinegar 2 garlic cloves, minced 1 teaspoon chopped fresh Italian parsley leaves 1 teaspoon chopped fresh basil leaves 1/2 teaspoon finely chopped fresh rosemary leaves Instructions: Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 62139,"Root-Centric Noodle Bowl 4 purple carrots 1 cup rice vinegar
3 tablespoons sugar
1 tablespoon kosher salt
4 large eggs
1/4 cup sesame oil 2 burdock roots, peeled and sliced into 2-inch-long matchsticks 1/2 cup soy sauce
1/4 cup mirin
2 tablespoons sugar
Three 5-by-2-inch sheets kombu 5 dried shiitake mushrooms
1 large beet, diced, greens reserved and wilted, if desired for garnish 1 1/2 cups soy sauce
1/2 cup maple syrup
2 tablespoons kosher salt
1 teaspoon MSG 4 packages konnyaku noodles (spaghetti thickness), such House Foods Instructions: For the eggs: Add to a blender the carrots, vinegar, sugar, salt and 1 cup water and blend at high speed for 3 minutes. Strain the liquid and reserve. Bring a saucepot filled three-quarters of the way with water to a rapid boil. Lower the eggs in and cook for exactly 7 minutes, then shock in an ice bath until cool. Carefully peel the eggs and transfer to the reserved carrot liquid. Allow to steep, refrigerated, as long as you can, for up to a day. For the braised burdock root: Add the sesame oil to a medium saute pan over medium heat. Add the burdock root and saute until just starting to brown, 3 to 5 minutes. Add the soy sauce, mirin and sugar and bring to a boil. Reduce to a simmer and cook until tender, about 10 minutes. Drain and reserve for serving. For the broth: In a saucepot, combine the kombu, dried shiitake and 48 ounces water. Bring to a simmer over medium heat and simmer for 15 minutes. Strain and keep the broth warm until ready to serve. For the seasoning agent: In the pitcher of a high-speed blender, add the beet, soy sauce, maple syrup, salt and MSG. Blend at high speed until silky, about 3 minutes. Transfer to a container until ready to serve. Rinse the blender pitcher. For the noodles: Bring a large pot of water to a boil. Drain the water from the konnyaku packaging and add to a chinois or fine mesh strainer and put in the boiling water. Carefully toss the noodles around in the boiling water with tongs to heat through. Divide the noodles among four bowls. Add a 2- to 3-ounce ladle of the seasoning agent to each, then a 12-ounce ladle of hot kombu liquid. Garnish each with an egg, braised burdock and wilted beet greens, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 62140,"Seared Madras Haddock with Broccoli Sauce 4 pieces haddock, 4 ounce fillets, skin off Fleur de sel and black pepper, to taste Madras curry powder, for seasoning 2 cups broccoli juice, made from juicing the florets and peeled stems 3 ounces butter, cold and cubed 2 large Yellow Finn (or other waxy) potatoes, baked 6 cloves garlic, thinly sliced, shallow fried on medium heat until light brown and crispy Canola oil, to cook Instructions: Preheat a large saute pan on high. Season the fish with fleur de sel, pepper and curry powder. Coat the pan with canola oil and sear the fish until golden brown. Flip and cook the other side equally brown, about 6 to 8 minutes total. Meanwhile, in a small non-reactive saucepan, slowly reduce the juice until 80-percent reduction. The juice will darken. Add the butter 1 piece at a time and whisk. Season and taste. Square off the baked potatoes and cut in half lengthwise. Plating: On 4 dinner plates, place the potatoes in the middle and surround with the sauce. Place fish on each potato island. Garnish with crispy garlic. Wine suggestion: Marco Felluga Pinot Grigio 1999 ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 62141,"Valencian Salad (Ensalada Valenciana) 1 head romaine lettuce 2 navel oranges 1/4 cup white wine vinegar 1 tablespoon honey 1 teaspoon fresh thyme, chopped 3/4 cup olive oil Kosher or fine sea salt and freshly ground black pepper 1 medium red onion, cut in 1/2, then into 1/4-inch slivers 1 cup kalamata, oil-cured, or Sicilian olives, pitted Instructions: Discard any brown or wilted leaves from the romaine. Separate the head into individual leaves. Trim the thick center ribs from the romaine leaves, and tear the rest of the leaf into bite sized pieces. Wash and dry the lettuce, preferably in a salad spinner. The romaine may be cleaned up to a couple of hours before serving; refrigerate it in a serving bowl covered with a damp towel. Cut the tops and bottoms off the oranges with a paring knife. Trim off the skin, removing as much of the white pith as possible. Remove the sections from between the membranes with a paring knife. Work over a medium bowl to catch any juice from the oranges. Set the orange segments aside in a small bowl. Whisk the collected orange juice, vinegar, honey, and thyme together. Whisk in the olive oil in a thin stream until blended. Season with salt and pepper, to taste. Toss the lettuce, onion and olives together with the dressing in a serving bowl. Scatter the orange segments over the salad and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 62142,"Chicken with Herbed Goat Cheese 3 whole (6 split) chicken breasts, bone-in, skin-on 12 ounces Montrachet goat cheese, with garlic and herbs Fresh basil leaves Good olive oil Kosher salt Freshly ground black pepper Instructions: Preheat the oven to 375 degrees. Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature. ","[Burgundy, Chardonnay, Sauvignon Blanc, Pinot Grigio]" 62143,"Meringues Chantilly 6 extra - large egg whites, at room temperature 1/4 teaspoon cream of tartar Kosher salt 1 1/2 cups granulated sugar, divided 1/2 teaspoon pure vanilla extract Whipped Cream with Orange Liqueur, recipe follows Stewed berries, recipe follows 2 cups (1 pint) cold heavy cream 2 tablespoons sugar 2 teaspoons pure vanilla extract 1 tablespoon orange liqueur 1 half-pint fresh blueberries 3 half-pints fresh raspberries, divided 1/4 cup sugar 1/4 teaspoon orange zest 2 teaspoons framboise (raspberry brandy) Instructions: Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells. Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight. Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter! Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62144,"Callie's Charleston Biscuits 2 cups self-rising flour, preferably White Lily brand 1/4 cup cream cheese, at room temperature
2 tablespoons salted butter, at room temperature, plus 1 tablespoon melted butter for glazing
3/4 to 1 cup buttermilk
All-purpose flour, for dusting Serving suggestions: Savory Thyme Butter (recipe follows), blackberry jam, cream cheese 8 tablespoons (1 stick) unsalted butter, at room temperature 2 tablespoons minced green onion 1 teaspoon minced fresh thyme, or more to taste
1 clove garlic, minced
Kosher salt and freshly ground black pepper (more than you think you'll need)
Instructions: Preheat the oven to 450 degrees F. Have an ungreased baking sheet ready. Place the self-rising flour in a large mixing bowl. Use 2 forks or your fingers to cut in the cream cheese and butter, making sure not to overwork the dough; there should be small chunks and some loose flour. Make a well in the center of the mixture and add the buttermilk, gradually incorporating it into the flour. (The dough will be wet.) Pat a little all-purpose flour on the top of the dough, then flip it out onto a floured surface, floured-side down. Flour the top of the dough lightly; that will make it easy to roll out but keep it moist inside. Lightly pat or roll out the dough to a 1 1/2-inch thickness (do not overwork it or the biscuits will be tough). Use a 2-inch biscuit cutter or a similarly sized drinking glass to cut out biscuits, cutting them as close together as possible. (The key to good biscuits is to avoid having to knead or roll out the dough too many times.) Arrange the biscuits on the baking sheet so that they are just touching. Roll out the leftover dough into a rope and outline the exposed outer edge of the biscuits, binding them together to stop the biscuits from spreading and creating a wonderful rise while baking. Brush the tops with the melted butter. Put the biscuits in the oven, then immediately turn the oven down to 400 degrees F and bake for 10 minutes. Rotate the pan, then bake until golden brown, an additional 6 to 10 minutes. Serve warm with spreads such as Savory Thyme Butter, blackberry jam or cream cheese. Combine butter, green onion, thyme, garlic and some salt and pepper in a bowl with a rubber spatula, or whip with a handheld mixer. Transfer to a ramekin, cover with plastic wrap and store in the refrigerator, or roll into a log in plastic wrap and freeze until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62145,"Veal Chops Stuffed with Fontina, Pancetta, and Porcinis and served with Braised Peas and Carrots 4 (10-ounce) veal chops, bone in 8 thin slices Fontina 4 slices thinly sliced pancetta Sauteed mushrooms, recipe follows 2 tablespoons olive oil Salt and pepper 1 shallot, thinly sliced 1 cup white wine 1 cup veal or chicken stock 2 sprigs fresh thyme 2 tablespoons unsalted butter 1 pound carrots, peeled and cut on the bias into 1/4 inch thick slices 2 cloves garlic, thinly sliced 3 sprigs fresh thyme Salt and freshly ground pepper 2 cups chicken stock 1 cup frozen peas, thawed or fresh peas 1 pound cremini mushrooms 2 ounces dried porcini mushrooms soaked in hot water for 30 minutes and chopped 3 tablespoons olive oil 2 cloves garlic, finely sliced Salt and pepper 1 tablespoon finely chopped fresh thyme Instructions: For the veal: Heat the olive oil in a large saute pan until almost smoking. Sear the chops on both sides until golden brown. Place them in the oven and continue cooking for 5 to 7 minutes for medium doneness. Remove the chops to a plate.
Remove all but 1 tablespoon of the fat from the pan and place over high heat on the stove. Add the shallot and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook until reduced by half. Add the fresh thyme and season with salt and pepper, to taste. Place the chops on a plate and pour the sauce over.
For the peas and carrots: Preheat oven to 375 degrees F.
Melt butter in a medium sauce pan over medium-high heat. Add the carrots and garlic and cook until the carrots are slightly softened. Add the stock and thyme, cover the pan and bring to a simmer. Place the carrots in the oven and cook for 15 minutes. Remove the lid and continue cooking for 10 to 15 minutes, add peas during the last 5 minutes of cooking. Slice a slit horizontally in the side of each chop. Place 2 slices of fontina, 1 slice of pancetta and a quarter of the mushrooms in each opening. Season each chop on both sides with salt and pepper.
Preheat oven to 400 degrees F.
Slice the mushrooms into 1/4-inch thick slices. Heat the oil in a large saute pan until almost smoking. Add the mushrooms, season with salt and pepper and cook until golden brown. Add the garlic and thyme and continue cooking for 2 minutes. Set aside and let cool. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 62146,"Calamari Stir Fry with Peppers and Cukes 1 pound cleaned squid 8 ounces rice noodles Kosher salt 1/3 cup chicken broth 1 tablespoon molasses (not blackstrap) 1 tablespoon soy sauce 2 tablespoons vegetable oil 2 red bell peppers, seeded and cut into strips 1 bunch chopped scallions, whites and greens reserved separately One 2-inch piece peeled fresh ginger, julienned 1 tablespoon finely chopped garlic 1 1/2 tablespoons lime juice (from 1 to 2 limes) Freshly ground black pepper 1 small cucumber, thinly sliced Instructions: Cut the squid bodies on one side so they open up flat. Score with a sharp knife in a 1/4-inch crosshatch pattern. Slice into 1/2-inch strips. Cut any tentacles in half. Cook the noodles in a pot of boiling salted water until tender, about 8 minutes. Drain and run under cold water until cool. Stir together the broth, molasses and soy. Heat the oil in a wok or large heavy skillet over high heat. When it just begins to smoke, add the bell peppers, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until charred in places and crisp tender, about 3 minutes. Stir in the scallion whites, ginger and garlic and cook, stirring, until very fragrant, about 2 minutes. Add the squid and sauce to the wok and cook, stirring until the squid is just cooked, about 1 minute. Stir in the lime juice, and then toss the squid mixture with the noodles. Chill until cool, about 30 minutes or up to overnight. Season with salt and pepper. Serve sprinkled with the cucumbers and scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62147,"Rack of Lamb with Mustard Seed Crust 1/4 pound (1 stick) unsalted butter 2 egg yolks 1/2 cup bread crumbs 2 tablespoons dried rosemary 1 tablespoon mustard seeds 1/3 cup Dijon mustard 1 teaspoon salt 1 teaspoon cracked black pepper 2 racks of lamb, 8 ribs each (this allows 4 chops per person) 2 tablespoons olive oil Instructions: Well in advance (anywhere from 2 hours to a week) of making the lamb, combine the butter, yolks, bread crumbs, rosemary, mustard seed and Dijon mustard in the bowl of a food processor and pulse until thoroughly mixed. Line a loaf pan with plastic wrap. Using a spatula, spoon the mustard crust mixture into the pan, smooth the surface, and place in the refrigerator. Allow to chill until solid. Preheat an oven to 350 degrees. Season the lamb with the salt and pepper. Heat the olive oil in a heavy skillet over medium heat for 2 minutes. Place the racks, meat side down, in the skillet, and brown for 2 to 3 minutes to a crispy brown coating. Turn over. Cook 1 minute more on the bone side. Remove from the saute pan or skillet, and place in a roasting pan. Place the racks in the oven and cook 8 to 10 minutes for medium rare. While the lamb is roasting, remove the mustard crust by lifting the plastic wrap out of the loaf pan. You should now have a slab of seasoned mustard crust. Cut the loaf of herb butter into 1/2 inch thick slices. Refrigerate them until the lamb has cooked for 8 to 10 minutes. Remove the lamb from the oven, lay the slabs of seasoned mustard crust on the meat side of the lamb, and press the butter with your finger tips to help it to adhere to the meat. Return the lamb to the oven for 5 minutes more to allow the butter to form a crust. Remove the racks from the oven and allow to cool for 5 minutes before slicing into individual chops or 4rib rack portions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 62148,"Tangy Sabayon Sauce 2 egg yolks 3 tablespoons sugar 2 tablespoons sweetened wine, such as marsala 1 tablespoon sour cream Instructions: Place the egg yolks, sugar, and wine into a metal bowl. Place the bowl over a saucepan of barely simmering water, making a double boiler. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes. Mixture should be uncomfortably warm to the touch, but not burning. Remove the pan from the heat and whisk in the sour cream. ","[Chardonnay, Riesling, Gewrztraminer]" 62149,"Roasted Garlic Jalapeno Cheese Grits 1/4 cup butter, unsalted, plus extra for greasing the dish 1 head garlic Olive oil 1 teaspoon kosher salt, plus extra for roasted garlic 1/2 teaspoon fresh cracked black pepper, plus extra for roasted garlic 1 1/2 cups low-sodium chicken stock 3/4 cup grits, not quick style 2 eggs, well beaten 8 ounces sharp Cheddar, shredded 8 ounces pepper jack cheese, shredded 3 tablespoons pickled, drained and minced jalapeno 1/4 teaspoon cayenne pepper 1/4 teaspoon white pepper Instructions: Preheat the oven to 325 degrees F. Lightly butter a 2-quart oven-safe dish. Cut the top off of the garlic head to expose the garlic. Put the head on a piece of aluminum and drizzle with olive oil. Sprinkle with salt and pepper and close. Place the garlic into the oven and roast until soft, about 45 minutes. Remove from the oven and open to cool slightly before using. Bring the chicken stock, 1 1/2 cups water and 1 teaspoon salt to a rolling boil in a large pot over high heat. Add the grits and stir well with a whisk. Cook, stirring constantly, until the liquid is absorbed, about 5 minutes. Remove from the heat and stir in the butter. Add the eggs while whisking quickly, and fold in 3 tablespoons of the roasted garlic, the cheeses, jalapenos, cayenne, 1/2 teaspoon black pepper and white pepper. Once the grits are thoroughly combined and smooth, transfer to the prepared baking dish and cover with foil. Bake for 1 hour 20 minutes, then remove foil and cook 10 minutes longer to brown the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 62150,"Pomegranate Gelatin 2 (16-ounce) bottles pomegranate juice (4 cups) 3 envelopes unflavored gelatin 3/4 cup sugar Instructions: Serving suggestions: Bananas, pears, and oranges Put 1 cup of the pomegranate juice in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin \blooms, 3 to 4 minutes. Whisk the remaining pomegranate juice and sugar in a saucepan over medium high heat until boiling. Lightly stir in the gelatin mixture until it dissolves. Pour the gelatin into a 9 by 13-inch baking dish. Cover and refrigerate until set, about 3 hours or overnight. Cut the pomegranate gelatin into cubes and serve with fresh fruits, such as, bananas, pears, and oranges. ","[Riesling, Moscato, Vinho Verde, Cava]" 62151,"Curried Braised Lamb Shank with Three Onion Couscous 6 large lamb shanks (8-10 inches long) 3 cups AP flour 1/2 cup madras curry powder 1 tablespoon chili powder 1/4 cup coarse ground fennel 1/4 cup coarse ground coriander Canola oil to cook 2 onions chopped 2 stalks celery chopped 2 large carrots chopped 1/4 cup garlic minced 1/4 cup ginger minced 1 bottle red wine 1/4 bunch fresh thyme, picked and roughly chopped 1 cup dark soy sauce 1 banana 6 kaffir lime leaves 3 Thai bird chilies Water Salt and black pepper to taste 1 tablespoon canola oil 1 yellow onion, finely diced 1 bunch scallions, chopped (save green part for garnishing) 1 red onion, finely diced 2 tablespoons virgin olive oil 1/3 cup dried currants 3 cups couscous 6 cups boiling water Salt and black pepper to taste Instructions: Season the shanks well with salt and pepper. Mix flour with curry, chili, fennel, and coriander. Completely coat shanks in mix. In a hot casserole lightly coated with canola oil, sear shanks and color on all sides. Set shanks aside and wipe out casserole. Saute onions, celery, carrots, garlic and ginger until soft. Season with salt and pepper. Deglaze casserole with red wine and reduce by half. Stir in thyme. Add soy sauce, banana, kaffir lime and chilies. Add shanks and completely cover with water. Check for seasoning. Slowly bring to a boil then cover tightly with foil or lid. Roast in a 325 degree oven (at a simmer) for at least 3 hours. The meat should fall off of the bone. Remove shanks and reduce sauce until thickened slightly. Remove kaffir lime leaves and puree sauce using a hand blender. Check again for seasoning. THREE ONION COUSCOUS: In a hot saute pan, add canola oil and caramelize onions with the scallions. Season. Remove to a large bowl. Add olive oil, currants and couscous. Boil water and add exactly 6 cups to bowl and quickly stir together. Immediately cover bowl with plastic wrap. Let stand 30 minutes. With a fork, fluff couscous and check for seasoning. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 62152,"Coffee Frappe 3 cups ice cubes 1 cup strong coffee, cold 2 tablespoons granulated sugar 2 tablespoons vanilla syrup 2 shots coffee liqueur Whipped cream Cinnamon Chocolate shavings Instructions: Add all ingredients to a blender and blend until smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream and desired amounts of cinnamon and chocolate. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 62153,"Louisiana Grilled Shrimp with Cheddar Cheese Poblano Grit Cakes, Rouille and Pepper Jelly 2 poblano peppers 1 pound Cheddar cheese, grated 6 cups grits, cooked to package directions Flour Egg wash Fresh bread crumbs for breading cakes 2 red bell peppers, diced very finely 1 tablespoon peanut oil, plus oil for frying cakes 4 tablespoons Grand Marnier 2 cups Karo, light corn syrup 2 to 4 anchovy fillets, to taste 1 tablespoon capers 1/4 teaspoon harissa or Chinese red pepper sauce 1 tablespoon chopped garlic 1 large lemon, juiced 1 cup homemade mayonnaise (commercial can be substituted, but use reduced sugar type to avoid too much sweetness) 12 U-12 shrimp (jumbo, the bigger the better) 3 tablespoons sliced scallion tops Instructions: For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits. Stir to incorporate and spread in pan approximately 2- to 3-inches thick. Let sit and refrigerate until it is cold. Remove from refrigerator and cut with biscuit cutter to create cakes. Bread the cakes in flour, egg wash and bread crumbs. Keep in refrigerator until you are ready to cook the dish. For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup. Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3. Remove from heat and cool slightly. For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth. Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes. Place pepper jelly on the bottom of the plate. Grill shrimp only until firm and pink. Do not overcook. Briefly place fried cake on grill to score and flavor, being careful not to burn breading. Place cake on pepper jelly and top with 2 shrimp per person. Drizzle rouille on top and sprinkle with scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 62154,"Chicken Spiedie 2 1/2 pounds boneless, skinless chicken breasts 1 (16-ounce) bottle spiedie marinade (available in stores) Butter, softened 6 steak rolls Instructions: Cut the chicken breasts into large cubes. Place the chicken in a large sealable container and pour the spiedie marinade over. Mix well, cover and refrigerate for at least 12 hours (best if marinated for 24 hours). Be sure that the meat is fully submerged and to maximize the flavors, stir once or twice throughout the marinating process. Remove the chicken from the marinade and place the chicken on the grill over medium heat turning frequently. Grill for about 10 to 12 minutes. Cut the largest piece in half to make sure that the meat is cooked all the way through. Spread butter on the inside of the steak rolls, grill the insides until just crisp and place the chicken on the rolls. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 62155,"Spaghetti Amatriciana 1/4 cup olive oil 2 ounces guanciale, diced (or good quality bacon or pancetta)
1 red onion, chopped
Kosher salt
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
2 tablespoons Calabrian cl paste or 1 teaspoon crushed red pepper flakes
1 pound dry spaghetti
2 tablespoons grated Pecorino-Romano, plus more for serving
1 tablespoon unsalted butter
Instructions: In a large Dutch oven or heavy-bottomed pot over medium-high heat, and add the oil, guanciale and onions. Sprinkle with salt and caramelize the guanciale, about 5 minutes. Add the garlic and saute until lightly browned, about 2 minutes. Add the crushed tomatoes and Calabrian cl paste, then lower to medium-low heat. Season with a few pinches of salt to taste (keep in mind that the cheese added at the end will add salinity to the final dish). Cook, stirring occasionally to avoid scorching, for about 30 minutes. Remove from the heat and cover to keep warm. In a large pot over high heat, boil well-salted water (salty like the ocean). Add the spaghetti and cook according to the package directions until slightly undercooked (the pasta will continue to cook in the sauce). Add 2 tablespoons pasta water to the sauce. Strain the pasta and add to the sauce. Cook over high heat until the sauce has coated the noodles, about 2 minutes. Remove from the heat, then add to a large bowl and mix in the Pecorino and butter. Divide among individual serving bowls. Garnish each with more grated Pecorino. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 62156,"Best Stop Cracklin Oil, such as canola oil, hog lard or vegetable oil, for frying 15 pounds pork belly, cut into 1-inch squares
Cajun seasoning, such as Best Stop Cajun Seasoning, for sprinkling Instructions: Fill a cast-iron pot halfway with oil and heat over medium heat until the oil reaches 350 degrees F. Add the pork belly to the oil and cook, stirring constantly, until golden brown and the skins begin to float, crack and pop, about 1 hour. Drain on a sheet tray lined with paper towel and allow to cool for 30 minutes.
Again, heat the oil to 350 degrees F and fry a second time, stirring occasionally, until the cracklings are crisp and golden, 10 to 12 minutes. Drain on a sheet tray lined with paper towel. Sprinkle liberally with Cajun seasoning. Allow to cool slightly and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 62157,"Peach Clafouti Butter or cooking spray, for greasing 2 cups diced peaches (fresh or canned) 1 cup dried cranberries 1 tablespoon freshly chopped mint leaves 2 tablespoons sugar 1 teaspoon freshly cracked black pepper 2 eggs 1 cup whole milk 3 tablespoons all-purpose flour 1 fresh vanilla pod, split in 1/2, seeds removed and reserved 1/4 cup confectioners' sugar, sifted Instructions: Preheat the oven to 350 degrees F. Grease 6 ceramic ramekins. In a large bowl mix together the peaches, cranberries, chopped mint, sugar, and cracked black pepper. Divide between the ramekins. In another bowl, add the eggs, milk, flour, and vanilla seeds and mix well. Ladle over the fruit mixture. Line a large oven-proof casserole dish with newspaper or kitchen towels, 3 to 4 layers thick. Arrange the ramekins on top of the paper. Add enough water to reach half way up the sides of the ramekins. Put in the oven and bake until golden brown and a knife inserted in the center comes out clean, about 20 to 25 minutes. Remove from the oven and allow to cool for about 1 hour. Dust with confectioners' sugar before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62158,"Sirloin Beef Burgundy: Boeuf Bourguignon 3 slices bacon, chopped 3 tablespoons butter, divided 16 white mushrooms, medium in size, wiped with damp cloth to clean, thinly sliced 1 cup frozen pearl onions, defrosted and drained Salt and pepper 2 pounds lean sirloin, 1-inch thick, trimmed and cubed into 1-inch pieces 3 tablespoons flour 1 cup burgundy wine 1 1/2 cups store-bought beef stock Bouquet of 3 or 4 sprigs each sage and fresh thyme, tied with kitchen string 12 ounces wide egg noodles, cooked to package directions 2 tablespoons butter, cut into small pieces 1/4 cup chopped fresh parsley leaves, 2 handfuls 12 blades fresh chives, snipped or finely chopped Instructions: Heat a large deep skillet with a heavy bottom and a lid over medium-high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet. Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 62159,"Make-Your-Own Kebabs 6 ounces peeled shrimp 2 portobello mushrooms caps, cut into large cubes 4 slices whole-grain bread, cut into large cubes 6 ounces halloumi cheese 1 green bell pepper 1 red bell pepper 1 zucchini 1/2 red onion 5 ounces cherry tomatoes 1 1/2 cup cooked Teff, brown rice or barley, for serving 1/3 cup olive oil 1/3 cup lemon juice 1 teaspoon chopped fresh rosemary 1 teaspoon fresh thyme 1 teaspoon crushed red pepper 1/4 teaspoon sea salt 2 cloves garlic, crushed 6 ounces skinless chicken breast, cut into large cubes Instructions: Whisk together the olive oil, lemon juice, rosemary, thyme, crushed red pepper, sea salt and garlic in a bowl. Separate the marinade into 4 medium bowls.
Place the chicken, shrimp, portobello mushrooms and bread into individual bowls with the marinade. Cover and marinate in the refrigerator for 2 hours.
Cut the halloumi, bell peppers, zucchini and red onion into bite-size pieces and set aside.
Heat a grill or a grill pan to medium heat.
To assemble the kebabs, thread the marinated chicken, bread, mushrooms and shrimp together with the cheese, bell peppers, zucchini, onions and tomatoes onto the wooden skewers as desired. Grill the kebabs directly over the heat for 10 to 15 minutes, rotating on each side every 2 minutes. Serve over teff, brown rice or barley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62160,"Crispy Rice Pancake with Egg Yolk Center 2 cups basmati rice 1 teaspoon turmeric powder Kosher salt 1/4 cup full-fat Greek yogurt 5 scallions, chopped, plus more for garnish 1/4 cup canola oil 3 tablespoons unsalted butter 4 large egg yolks Instructions: Rinse the rice until the water runs clear. Cover the rice with cool water and soak for 30 minutes to 1 hour, then drain. Bring 4 quarts of water to a boil. Add the turmeric and heavily salt the water (it should taste like sea water). Add the rice and boil for 5 to 7 minutes, until the rice is al dente. Drain and rinse with cold water to stop the cooking.
Stir together the yogurt, 3 scallions and 1 cup of the parboiled rice in a medium bowl.
Wrap the lid of an 8-inch nonstick skillet with a kitchen towel, ying the loose ends around lid handle to secure. (This will trap the steam and absorb condensation as the rice cooks.)
Add the oil and butter to an 8-inch nonstick skillet over medium-high heat. Once the butter melts, pack the rice-scallion mixture evenly into the bottom of the pan then mound the remaining rice on top. Use a skewer or the handle of a wooden spoon to make 4 holes to vent the steam around the perimeter about 2-inches in from the outer edge. Make a fifth hole in the center. Cook, uncovered, rotating the skillet halfway through, until the bottom is golden, 6 to 8 minutes. Reduce the heat to low. Cover the skillet with the towel-lined lid and continue to cook, rotating the pan about a quarter turn every 10 minutes, until the rice is steamed and fluffy, about 35 to 40 minutes.
Remove the lid, dig a hole about 1-inch deep in the center of the rice, just large enough to hold the egg yolks, and pour them in. Then cover with the displaced rice. Return the lid to the skillet and cook until the yolk is just starts to set but is still runny, about 1 minute more.
Remove the lid. Use a butter knife or a small offset spatula to loosen the rice from the edge of the skillet. Place a plate over the skillet and flip the crisped rice pancake onto the plate. Sprinkle with remaining 2 scallions and slice into wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62161,"Baked Apples With Raspberry Cream And Toffee 8 Fuji apples water white sugar 2 cups fresh raspberries 1 1/2 Tbs. confectioners sugar 1 tsp. grated lemon zest 1/2 cup heavy cream 1 cup superfine sugar Instructions: APPLES: Core apples and peel top half. (Use melon baller to core). Place in baking dish, open end up, with approximately 1/2 inch of water surrounding. Sprinkle sugar inside and on top of the apple. Bake approximately 1 hour at 400F, until tender. Cool and serve warm or room temperature (if done in advance, refrigerate until an hour or more before serving). To serve, place room temperature (or hot) apple on plate and pour raspberry sauce over. Sprinkle with toffee pieces. RASPBERRY CREAM SAUCE: Puree fruit in blender and put through sieve to remove seeds. Combine with sugar, zest and cream. Thin with a little water or a fruity wine if necessary. Seal and refrigerate (for up to two days) until serving. TOFFEE: Preheat oven to 425F. Line baking sheet with parchment paper. Sprinkle sugar in thin layer. Bake for 10 minutes or until golden brown. Remove from oven and allow to cool completely on baking sheet. When cool break into pieces and remove from sheet. ","[Chardonnay, Moscato, Gewrztraminer, Brachetto]" 62162,"Crackling Pork Shank with Fire Cracker Apple Sauce 1 pound sugar 2 pounds salt 4 pork hind shanks 4 pounds lard 2 pounds sauerkraut 1 quart Pineapple Mustard Glaze, recipe follows 2 tablespoons poppy seeds Salt Pepper 1/4 cup chives Firecracker Applesauce, recipe follows 12 Granny Smith apples, cored and chopped with skins, plus 4, diced, for garnish 2 serranos, chopped, plus 4 whole serranos, for garnish 1/2 cup apple cider vinegar 3 whole cloves 1 cinnamon stick 1 tablespoon salt 1 bay leaf 1 quart apple cider 1/2 white onion, thinly julienned 2 tablespoons mustard oil 48 ounces pineapple juice 1 bay leaf 5 peppercorns 2 ounces Dijon mustard 2 tablespoons arrow root Salt Pepper Instructions: Mix together sugar and salt. Score skin on the pork shanks and dust generously with salt and sugar. Place in the refrigerator and let cure for 24 hours. Slowly melt the lard in a large saucepan to 225 degrees F. Add the pork shanks and cook for 2 1/2 hours, or until done. Carefully remove from the heat and cool. Preheat the oven to 450 degrees F. Place the pork in a baking pan and bake for 10 minutes. Heat the lard to 350 degrees F. Add the pork to the oil and fry until crispy. While pork is frying, add sauerkraut to a saucepan and heat. Add 1 cup of the pineapple mustard glaze, poppy seeds, salt, pepper, and chives and remove from the heat. In a separate pan, reheat the remaining pineapple mustard sauce. On 4 large plates, arrange sauerkraut and top with crispy pork. Drizzle pineapple glaze on side, and don't forget the Firecracker Applesauce Put all ingredients except for garnishes in a saucepan. Cover and simmer until apples are tender. Remove the cinnamon stick and bay leaf. Puree ingredients in blender or with a hand mixer. Strain through a fine sieve while sauce is still hot. Add diced apples. Cool applesauce. Garnish with serrano peppers and adjust seasoning with salt and pepper, to taste. Sweat onions in mustard oil. Do not color. When translucent, add pineapple juice. Make a sachet with the bay leaf, peppercorn and add to the pan. Add the mustard. Mix arrowroot with 2 tablespoons of water and stir to dissolve. Add arrowroot mixture to the pot and bring to a simmer. Simmer 10 minutes. Adjust seasoning with salt and pepper and strain. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 62163,"Plantains Glazed with Temptation Caramel: Platanos en Tentacion Canola oil, for frying 2 very ripe plantains, peeled and cut into 1-inch rounds 3/4 cup sugar 3/4 cup Sherry wine vinegar 1 teaspoon cinnamon 1 teaspoon cloves 1 1/2 teaspoons grated lime zest 3/4 cup water 2 1/2 tablespoons butter, diced into cubes Instructions: Put the canola oil in a small pot to go 1/2-inch up the sides and heat to 300 degrees F. Add the plantain rounds and fry until dark golden brown an all sides. Remove plantains to paper towels. Melt the sugar in a clean pot over medium-high heat and stir until it turns into a brown caramel and all lumps are melted. Carefully add the vinegar and stir until the caramel is dissolved. Add the cinnamon, cloves, lime zest, and water. Reduce this liquid to a caramel. Then carefully fold in the plantains. Continue to cook at a medium-low temperature basting 2 minutes. Add the butter and mix it carefully into the caramel and plantains. Serve. Plantains are as important to any Venezuelan as corn is to the people of Mexico. In Caracas and Maracaibo there are many ways to prepare plantains, since they are served almost every day on the dinner table with a protein and of course...white rice. This delightful recipe has been carried for many generations in traditional Venezuelan households. For anybody that has never taste them in temptation sauce, after you have one you will realize why they call it \Plantains in Temptation Sauce. ","[Rioja, Tempranillo, Garnacha, Pinotage]

" 62164,"Fruity Yogurt Pancakes 2 cups Original Bisquick or Bisquick Heart Smart mix 1/2 cup milk 1 tablespoon sugar 2 eggs 1 container (6 oz) Yoplait Original 99% Fat Free yogurt (any fruit flavor) Fresh fruit and additional yogurt, if desired Instructions: Heat griddle or skillet; grease if necessary. In medium bowl, stir Bisquick mix, milk, sugar, eggs and 1 container yogurt until blended (batter will be thick). Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Spread batter slightly. Cook until edges are dry. Turn; cook until golden brown. Serve topped with fruit and additional yogurt. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 62165,"Sweet-and-Sour Wings 4 cups cider vinegar 1 cup brown sugar
1/2 cup chili-garlic sauce, such as sambal
Salt and freshly ground black pepper
1 gallon canola oil
24 chicken wings
Instructions: In a pot, combine the cider vinegar, brown sugar and chili-garlic sauce and whisk together. Bring the sauce to a simmer and reduce the heat to medium-low. Simmer the sauce, uncovered, until it is reduced to a syrup (about 1 1/2 cups finished volume). Season with 1 tablespoon salt and 1 teaspoon pepper, or to taste. Cool the sauce before using. In a large pot, heat the oil to 250 degrees F. Pat the chicken wings dry with paper towels and then gently lower them into the oil. Cook the wings until they float, 10 to 12 minutes. Remove the wings from the oil, drain and cool. (Do not discard the oil.) Refrigerate the wings until serving. To serve, reheat the oil to 350 degrees F. Fry the pre-blanched wings until crispy and browned, 3 to 5 minutes. Remove the wings from the oil and allow them to drain. Transfer the wings to a large bowl and season with salt and pepper. Pour the sauce over the wings and toss to coat. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 62166,"Blueberries-and-Cream Slab Pie 3 cups (13 1/2 ounces) all-purpose flour 3 tablespoons granulated sugar 1 teaspoon kosher salt 18 tablespoons (2 1/4 sticks) cold unsalted butter, cut into pieces 6 to 8 tablespoons ice water 4 cups wild blueberries, frozen or fresh 3/4 cup granulated sugar 4 tablespoons cornstarch Pinch kosher salt 6 ounces cream cheese, at room temperature 1 teaspoon finely grated lemon zest 1 large egg yolk 1 large egg yolk Sanding sugar, for sprinkling (optional) Instructions: For the pastry: In a large bowl, combine the flour, sugar and salt. Using a pastry blender, cut the butter into the flour mixture until you have something that resembles coarse meal with a few larger pea-sized pieces of butter. Add 6 tablespoons ice water and stir with a fork. If you can squeeze the mixture together in your hands, you have added enough water; if not, add a little more. The dough will look shaggy. Knead the dough with your hands a couple times in the bowl to get it to start to come together. Tip the dough out onto a piece of plastic wrap. Use the edges of the plastic wrap to help gather the dough and form it into a flat rectangle. Refrigerate for at least 1 hour.
For the fillings: In a large saucepan, combine the blueberries, 1/2 cup of the sugar, 3 tablespoons of the cornstarch and the salt. Cook over medium heat, stirring occasionally, until the blueberries have released some juice and the sauce is thick, 6 to 8 minutes. Let cool completely.
In a medium bowl, beat together the cream cheese, lemon zest and the remaining 1 tablespoon cornstarch and 1/4 cup sugar until smooth. Beat in the egg yolk. Preheat the oven to 400 degrees F.
For the egg wash: In a small bowl, whisk together the egg yolk with 1 tablespoon water.
On a lightly floured piece of parchment, roll the dough out into a rectangle about 12 by 14 inches. Trim the ragged edges. (Pop the dough in the fridge to chill if it has gotten too soft.) Spread the cream cheese filling on the right half of the dough rectangle, leaving a 1 1/2-inch border around the edges. Top with the cooled blueberry filling. Brush the border with the egg wash. Use the parchment to lift the left half of the dough over the filling. Use a fork to seal the edges. Using the parchment, transfer the pie to a baking sheet. Brush the top with more egg wash and sprinkle with the sanding sugar if using. Use a small paring knife to cut a few small slits in the top to vent the pie. Bake until golden brown and set, 40 to 50 minutes. Transfer to a rack to cool before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62167,"Jalapeno-Cheddar Beer Bread 1 stick (8 tablespoons) unsalted butter, melted 2 3/4 cups self-rising flour, sifted (see Cook's Note) 2 tablespoons sugar 3/4 cup shredded Cheddar One 12-ounce can or bottle lager, pilsner or IPA-style beer, at room temperature 1 cup sliced pickled jalapenos Instructions: Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter. Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl. Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes. Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chenin Blanc]

" 62168,"Fun Flyers 2 cups M&M'S? Peanut Chocolate Candies (May substitute with 2 bags M&M'S? Brand Dark Peanut Chocolate Candies or 2 bags M&M'S? Brand Almond Chocolate Candies) 1 18.25-oz. box yellow cake mix 1 1/2 cups prepared vanilla frosting Green and yellow food coloring 2 strands black licorice laces 3 12-cup mini cupcake pans 36 mini paper cupcake liners Resealable plastic bag Spatula Instructions:

1. Preheat oven to 350°F. Line 3 (12 cup) mini cupcake pans with paper liners.
2. Prepare cake mix according to package directions.
3. Divide batter evenly between prepared cupcake pans. Bake approximately 15 to 18 minutes or until a toothpick inserted in center comes out clean. Remove from oven, transfer to wire rack and let cool completely.
4. Meanwhile, spoon 1/4 cup white frosting into resealable bag. Tint remaining frosting green and use to cover cupcakes.
5. Use photograph as decorating guide for cupcakes. Arrange four M&M'S® Peanut Chocolate Candies as photo shows. Pipe white frosting body in center and use licorice for antennae. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62169,"Roasted Vegetable Panzanella 1 medium red onion, cut into 1-inch pieces 1 medium yellow squash, cut into 1-inch pieces 1 medium zucchini, cut into 1-inch pieces 3 carrots, peeled and cut into 1-inch pieces 3 parsnips, peeled and cut into 1-inch pieces 1 small butternut squash, peeled, seeded and cut into 1-inch pieces Kosher salt and freshly ground black pepper
   1/4 cup extra-virgin olive oil, plus more for drizzling
   1 batch Italian Cornbread, recipe follows 1 tablespoon red wine vinegar
   8 ounces small mozzarella balls
   8 fresh basil leaves, cut into chiffonade
   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 350 degrees F.
   Put the onion, yellow squash and zucchini on a baking sheet. Put the carrots, parsnips and butternut squash on another baking sheet. Season the vegetables with salt and pepper and drizzle with some olive oil. Toss to coat and spread out into a single layer. Roast the vegetables until tender and brown around the edges, 25 to 30 minutes for the onion pan and 40 to 45 minutes for the carrot pan. Remove from the oven and let cool. Meanwhile, cut the Italian Cornbread into 1-inch cubes, arrange on a baking sheet and drizzle lightly with olive oil. Bake to slightly crisp the bread without toasting it, 10 to 15 minutes. Set aside to cool. In a small jar, shake together 1/4 cup olive oil, the vinegar and some salt and pepper. Put the cooled cornbread and vegetables in a large bowl. Pour over the dressing, tossing gently to combine. Add the mozzarella balls and some salt and pepper and mix. Add the basil and toss again. Cover and allow to sit at room temperature for 1 to 2 hours before serving. Sprinkle with more salt and pepper and serve. 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, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62170,"Pork Tenderloin with Dijon Brown Sauce 1 (4-pound) pork loin 3 tablespoons grapeseed oil 1/4 cup Dijon mustard 1/2 cup Irvine Spices Roasted Garlic Pepper Seasoning 1/4 cup white wine 16 ounces prepared brown sauce or gravy Salt and freshly ground black pepper 1 teaspoon very finely chopped rosemary leaves Instructions: Early in the day, rinse pork loin to remove any unwanted smells and pat dry with paper toweling. In a large saute pan, heat the oil and sear the pork loin on all sides. Remove pork to a utility platter and coat liberally with mustard, then roll in Roasted Garlic Pepper Seasoning. Leave refrigerated for 2 hours. Preheat oven to 350 degrees F. Transfer pork to a covered roasting pan or a large saute pan with an oven safe handle, and roast covered in oven until fork tender, at least 45 minutes. (Remember to use oven mitts when removing the pan from oven.) Transfer pork to a utility platter and let rest in a warm place before slicing. Add white wine to the roasting pan and swirl to combine flavors with the juices in the pan. Place roasting pan over medium heat (or transfer to a small saucepan) on the stovetop and let reduce slightly. Add the prepared brown sauce to the roasting pan juices and wine. Cook the gravy for a few minutes to integrate flavors and to thicken. Season with salt and pepper and strain the sauce. Lay slices of pork loin on serving dish and spoon brown sauce over. Garnish with chopped rosemary. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62171,"Chicken Cutlet Sandwich with Herb Mayonnaise 1 1/2 pounds bone-in chicken breast Kosher salt and freshly ground black pepper Canola oil, for brushing chicken 1/2 cup mayonnaise 1 tablespoon spicy brown mustard 1 lemon, zested and juiced (reserve the juice for the Blueberry Scones recipe) 2 tablespoons chopped parsley leaves Fennel fronds from 1 bulb, chopped 1 baguette, about 16-inches long 1/2 medium red onion, thinly sliced 1/2 small head lettuce, shredded Instructions: Heat the grill or a grill pan over medium-high heat. Remove the skin from the chicken and remove the bones. Slice the breast diagonally across to make 4 thin pieces. Pound the chicken lightly between 2 pieces of plastic wrap. Season the cutlets with salt and pepper, to taste, and brush them with a little oil. Grill the cutlets until cooked through, about 4 to 5 minutes per side. Remove from the pan and let cool. Put the mayonnaise into a bowl along with the mustard, lemon zest, parsley, and fennel fronds and whisk to combine. Check the seasoning and add salt, and pepper, to taste. Cut the baguette in half lengthwise. Spread the herb mayonnaise on the bottom half. Top with the chicken, onions, and lettuce. Spread the remaining mayonnaise on the other half and put it on top. Cut the sandwich into 4 pieces and wrap well in waxed paper or plastic wrap. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62172,"Chorizo-Potato Stew 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 onion, chopped Kosher salt 3 fully cooked chorizo sausages (about 8 ounces), sliced 1/2 inch thick 3 cloves garlic, minced 3 russet potatoes, peeled and cut into 1-inch chunks Freshly ground pepper 4 cups low-sodium chicken broth 2 bay leaves 1 teaspoon smoked Spanish paprika 1 small bunch Swiss chard, stems removed, leaves chopped (about 6 cups) Chopped fresh parsley, for topping Toasted crusty bread, for serving Instructions: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes. Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread. ","[Rioja, Tempranillo, Garnacha, Barbera]" 62173,"Spanish Steak 3 tablespoons Spanish paprika 2 teaspoons ground cumin 2 teaspoons dry mustard 2 teaspoons ground fennel seeds 2 teaspoons kosher salt 1 teaspoon coarsely ground pepper 2 red bell peppers, grilled, peeled, seeded and chopped (or 6 piquillo peppers, chopped) 1/2 cup aged sherry vinegar 3 tablespoons Dijon mustard 2 tablespoons horseradish, drained 2 tablespoons honey 1 tablespoon molasses 2 teaspoons Worcestershire sauce 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper Instructions: Brush four 12-ounce boneless rib-eyes or strip steaks with olive oil, season with salt and pepper, and rub with Spanish Spice Rub on one side. Grill rub-side down over high heat, 3 to 4 minutes, then flip and grill 5 to 6 more minutes (for medium-rare). Serve with Sherry Vinegar Steak Sauce (recipe below). Whisk all of the ingredients in a bowl.
   Blend all of the ingredients in a food processor or blender until smooth. If the mixture is too thick to pour, add a few tablespoons of water.
   ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 62174,"Migas Extremenas (Extremadura-Style Fried Breadcrumbs) 1 loaf day-old, firm, country-style bread or baguette (about 2 1/4 pounds), very thinly sliced 2 teaspoons salt 1 cup extra-virgin olive oil 7 cloves garlic, intact and unpeeled 2 green peppers, sliced 2 red peppers, sliced 5 ounces slab bacon, diced 1 tablespoon sweet pimenton or Spanish paprika Instructions: Cut the bread into tiny slices and place in a large bowl, pressing down gently to lightly pack them into the bowl. Sprinkle with 6 tablespoons water and the salt, cover with a damp cloth and let stand overnight. The next day, heat the olive oil over medium-high heat in a cast-iron or heavy skillet. Add the garlic and peppers and saute, stirring often, until caramelized and roasted from the hot oil, 3 to 5 minutes. Drain the garlic cloves and peppers from the oil and reserve in a separate dish. They will be used as the garnish for the final dish.
   In the same skillet, fry the bacon until golden and crisp. Drain the bacon and set aside, to be added back to the skillet a little later in the recipe. Remove the skillet from the heat and drain off any excess oil (leave 1 to 2 tablespoons of fat in the skillet). Stir in the pimenton. Return the skillet to medium heat and add the reserved sliced bread and bacon. Let the underside of the bread roast in the hot oil until golden, about 3 minutes. With the edge of a large metal spoon, break up the mixture and stir and fry in the oil, while gradually adding 1 tablespoon water, one drop at a time. Continue to fry, stir and break up the bread and bacon, incorporating the golden crust into the crumb mixture, until the crumbs are the size of rice kernels and are golden and crisp, 20 to 30 minutes.
   Serve hot, accompanied by the fried peppers and garlic cloves in a separate dish to be added to each serving for garnish. ","[Rioja, Tempranillo, Garnacha, Cava]" 62175,"Cappuccino Cups 1 pound non-tempering chocolate, coarsely chopped 20 chocolate pastilles (small, chocolate disks in candy-making shops) Cognac Caramel Ganache, recipe follows Coffee Ganache, recipe follows White Chocolate Ganache, recipe follows Cocoa powder, for garnish Instructions: Place the non-tempering chocolate in the top of a double boiler over hot, but not quite simmering, water. Melt the chocolate, stirring until it is smooth. Remove the boiler from the heat. Pour the chocolate into 1/2-inch circular molds and prepare the molds as directed on the chocolate packaging (reserve some melted chocolate for making the handle as directed below). Once hardened, pop the cups out of the mold. To make the handle of the coffee cup, put some melted chocolate in a pastry bag. Using a fine-point tip, pipe out a \C\ for each mug on a piece of waxed paper. Allow the chocolate to harden. Using a fine point tip, pipe out a dollop of melted chocolate onto each pastille and place a cup on each to glue them together, making a coffee cup shape. Do the same for each handle and allow to harden. Place the 3 ganaches in 3 different pasty bags. Using a circular motion, pipe 1/3 of the Cognac Caramel Ganache in the bottom of each mug. Next, pipe the Coffee Ganache up to the top of the mug. Then, pipe the White Chocolate Ganache on top. Dust each cup lightly with cocoa powder and serve. 1/4 cup water 1 1/2 tablespoons corn syrup 2/3 cup sugar 1/2 cup heavy cream 2 tablespoons Cognac Heat a medium saucepan over high heat. Add the water, corn syrup, and sugar and bring the mixture to a boil. Do not stir the mixture once the sugar begins to boil. When the sugar begins to caramelize on the sides, remove the pan from the heat and slowly stir until the color is a medium brown. Carefully add the heavy cream and stir; then add the cognac and stir until well blended. Store the ganache at room temperature until ready to use. 1/2 cup heavy cream 1 tablespoon instant coffee 1 cup chopped white chocolate 1 tablespoon coffee liqueur 1/2 teaspoon coffee extract Heat a medium saucepan over medium-high heat. Add the heavy cream and instant coffee and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate and stir. Add the coffee liqueur and stir well; then add the coffee extract and stir until it is blended. If you need to melt the chocolate more, use a double boiler (as described above). 1/2 cup heavy cream 3/4 cup chopped white chocolate Heat a medium saucepan over medium-high heat. Add the heavy cream and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate, stirring until it is melted. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

Note: The wine pairing suggestions are based on general guidelines and may vary depending on personal taste preferences." 62176,"Cookie Dough Truffles with Sea Salt 1/2 recipe Chocolate Chip Blondies, recipe follows 2 (12-ounce) bags semisweet chocolate morsels, melted over double boiler for dipping Fleur de sel, for decoration White chocolate morsels, melted Milk chocolate morsels, melted Sprinkles Chopped nuts Cocoa powder Powdered sugar Turbinado sugar Special equipment: toothpicks or wooden skewers 2 sticks unsalted butter, softened, plus more for pan 1/2 cup granulated sugar 1 cup packed brown sugar 2 1/3 cup all-purpose flour 1 1/4 teaspoon baking soda Pinch fine sea salt 2 large eggs 2 teaspoons pure vanilla extract 3 cups semisweet chocolate chips Instructions: Line 2 baking sheets with parchment paper. Scoop out 1 heaping teaspoon of Chocloate Chip Blondie mixture and roll it into a ball. Place onto the parchment paper and repeat with the remaining batter. Cover with plastic wrap and place into the freezer for at least 2 hours and up to 1 week. (Keep the truffles in the freezer only until needed prior to dipping in the chocolate, otherwise they will melt into the chocolate when they are dipped.) Remove 1 baking sheet of truffles from the freezer and skewer your toothpick into the truffle ball and dip into the melted chocolate. Use a spatula to paint the chocolate onto the toothpick and place the truffle back onto the parchment-lined baking sheet. Remove the toothpick and cover up the hole. Sprinkle the truffle with some fleur de sel. Finish dipping all the truffles and garnish with desired toppings. Place them into the refrigerator for at least 30 minutes to let the chocolate to set up. They will keep for 1 week in refrigerator. Cook's Note: You can omit dipping in chocolate and just dust in cocoa powder, powdered sugar and turbinado sugar. Have fun with the variations! Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray. Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you're adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes. (Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture.) Whisk your flour, baking soda and sea salt in a bowl. Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully incorporated, add your vanilla. Turn your mixer down to low speed and slowly add the flour/baking soda/sea salt mixture. Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips. Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don't turn it up, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62177,"With Leftovers: Spicy Meatball Grinder Canola oil, to cook 1 large onion, 1/4-inch dice 16-ounce can whole Napoli tomatoes, strained and roughly chopped 1 tablespoon chipotle puree (in adobo) Salt and black pepper, to taste 1 lemon, juiced 4 leftover meatballs Soft baguette (hogie) 1/4 cup chopped flat parsley, for garnish Instructions: In a hot skillet coated lightly with oil, brown the onions. Add the tomatoes, chipotle and season. Add the juice and check for seasoning. Simmer for 10 to 15 minutes and reserve warm.
PLATING Split bread in half but not all the way through. Toast then top with sliced meatballs. Liberally top with sauce and garnish with parsley. Serve with homemade potato chips or onion rings.
","[Malbec, Zinfandel, Tempranillo, GSM Blend]" 62178,"Garibaldi 7 navel oranges 12 ounces Campari Instructions: Peel 5 of the oranges. Using an electric centrifugal juicer, juice the peeled oranges. Cut one orange into quarters and juice all of it, including the skin. The juicer should help produce a foamy, whipped texture. Alternatively, use 2 cups fresh squeezed orange juice (from about 6 navel oranges). Slice the remaining orange. Fill 6 Collins glasses with ice and evenly divide the Campari among them. Top each glass with the freshly squeezed orange juice and an orange slice. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 62179,"Espresso Shortbread 1 1/2 sticks butter, at room temperature 1/2 cup sugar 1/2 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 1 1/2 tablespoons espresso powder 1/4 cup espresso beans, roughly ground Instructions: Preheat the oven to 350 degrees F. Cream the butter and sugar together until light and fluffy. Add the vanilla extract and mix for 30 seconds. Next add the flour and espresso powder and mix until the dough is smooth, about 1 minute. Spray the shortbread pan with cooking spray and scatter the ground espresso across the bottom of the pan. Gently press the dough evenly into the espresso covered pan. Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes. Remove from the oven and let cool 15 minutes. Using a sharp paring knife score the top of the still warm but cooling short bread. Cut in any size you prefer, we like 2 inch squares. Run a butter knife around the edge of the pan and invert onto a cutting board. Give 1 sharp rap and the shortbread will release from the pan. Let cool an additional 10 minutes and slice along the scored lines. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 62180,"Slow-Cooker Greens and Dumplings 1 1/2 pounds collard greens, chopped 1 1/2 pounds kale, chopped
1 pound thick-cut pancetta, diced
3 cups chicken stock
One 15.5-ounce can cannellini beans, drained and rinsed
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
A few shakes hot sauce, such as Tabasco
1/2 teaspoon kosher salt
Freshly ground black pepper
2 cloves garlic, minced
2 large shallots, finely chopped
One 11-ounce can French bread dough, sliced into 1/2-inch pieces
Instructions: Combine the greens, pancetta, chicken stock, beans, apple cider vinegar, brown sugar, hot sauce, salt, pepper, garlic and shallots in a slow cooker and fold to combine. Top with the bread dough. Cover and cook on high for 4 hours. ","[Chardonnay, Riesling, Barbera, Tempranillo]" 62181,"Sauerkraut Soup with Sausage 1 pound smoked sausage, such as kielbasa, diced 1 large onion, finely chopped 1 rib celery, finely chopped 1 tablespoon minced garlic 1 cup hard cider 1 (32-ounce) jar sauerkraut, drained and rinsed briefly 8 cups canned low-sodium chicken broth 1 cup peeled and cubed potatoes 3 sprigs fresh thyme 1/2 teaspoon freshly ground black pepper Instructions: Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 62182,"Breakfast Skillet 3 tablespoons olive oil 1/2 pound ground chuck 1/2 pound fresh chorizo Salt and freshly ground black pepper Salt and freshly ground black pepper
2 medium red potatoes, diced small 1/2 large Vidalia onion, chopped 1 clove garlic, minced 1 teaspoon chopped fresh rosemary leaves 1/2 teaspoon crushed red pepper flakes 4 eggs 1/4 cup chopped parsley leaves Instructions: Heat 1 tablespoon oil in a skillet to medium heat, add ground chuck and chorizo, cook until brown, breaking it up as it cooks. Season with salt and pepper, to taste. Add potatoes, onion and 1 more tablespoon oil, if needed. Stir to incorporate, then let cook 8 minutes, undisturbed to form golden crust. Stir potatoes, then let cook undisturbed another 8 minutes. When potatoes are almost totally cooked through, mix in garlic, rosemary, and red pepper. Form 4 pockets in the hash to put the eggs. Add a little more oil in the pockets, if necessary, so the eggs don't stick. Carefully pour an egg into each pocket, cover pan and turn heat to low. Cook until eggs are set to desired doneness, about 2 minutes. Remove to a serving platter or place on individual plates and garnish with parsley. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 62183,"Baked Sweet Potato \Fries
2 medium sweet potatoes, peeled 2 tablespoons good olive oil 1 tablespoon light brown sugar 1/2 teaspoon kosher salt, plus extra for sprinkling 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 450 degrees. Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 62184,"Surrey's Cafe - Bananas Foster French Toast 3 bananas 4 cups dark brown sugar 8 ounces cream cheese, softened 2 tablespoons vanilla extract 2 eggs 1 teaspoon vanilla extract 2 tablespoons sugar 1 cup half-and-half 1 pound butter 3 ounces dark brown sugar 1/2 tablespoon vanilla extract 1/4 cup rum 2 ounces heavy cream Oil 1 loaf French bread, cut in 4 pieces Powdered sugar, for garnish Instructions: Add all ingredients except 1 banana and thoroughly mix with the hand held blender until it is well combined and uniform. Whip eggs and sugar with a whisk. Add vanilla and whisk until sugar has completely dissolved. Continue to whisk while adding the half-and-half. In a hot pot over medium heat, melt butter and brown sugar with the vanilla. Wait until butter is completely melted. Remove pan from the heat, add the rum and ignite with a long kitchen match. When the flames die down, add the cream immediately and whisk vigorously until sauce is completely smooth. Heat some oil in a large saute pan. Stuff 4 quarters of hinged French bread, with the reserved sliced banana, and top with the cream cheese stuffing. Slice the 4 portions of filled bread into 4 diagonal pieces, dip into the batter and pan-fry on all sides until golden brown. Pour the warm rum sauce on a plate. Place the golden pieces of toast on top and garnish with powered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62185,"Bite-Size Chicken and Waffles Nonstick cooking spray 2 pounds boneless, skinless chicken breasts 1/2 cup all-purpose flour 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon mustard powder Kosher salt and freshly ground black pepper 3 large eggs 3 cups panko breadcrumbs 2 large eggs, separated 2 1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
Pinch kosher salt
2 cups whole milk
1 1/2 teaspoons vanilla extract
1 stick unsalted butter, melted and cooled
1 cup maple syrup
3 sprigs fresh rosemary
Strawberries, for garnish Instructions: For the chicken: Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper and spray generously with cooking spray. Slice the chicken into 1 1/4-inch chunks. Stir the flour, cl powder, garlic powder, mustard powder, 2 teaspoons salt and 1/4 teaspoon pepper together in a shallow bowl. Crack the eggs into another shallow bowl and beat well. Place the panko in a third shallow bowl. Toss the chicken chunks in the flour to coat, then shake the excess off. Dip a chicken chunk into the egg, let the excess drip off, and then place in the panko, turning and pressing the panko onto the surface to coat. Place the breaded chicken chunk on the prepared baking sheet and repeat with the remaining chicken. Spray the chicken all over with cooking spray then bake, turning the chunks once halfway through, until the breadcrumbs are golden brown and the chicken is just cooked through, about 20 minutes. For the waffles: Preheat a waffle iron. Whip the egg whites with an electric hand mixer until stiff peaks form, and then reserve for a later use. Whisk the flour, sugar, baking powder, cinnamon and salt together in a large bowl. In a separate bowl, whisk together the milk, vanilla, butter and egg yolks until combined. Pour the milk mixture into the flour mixture and stir gently until the batter is just combined with some small lumps. Fold in the egg whites (there will still be some lumps). Cook the waffles in the waffle iron according to the manufacturer's instructions, about 3/4 cup batter per waffle. Transfer the waffles to a cutting board and cut each waffle into quarters. Place the maple syrup in a small saucepot and throw in the rosemary sprigs. Warm over medium-low heat for 5 to 10 minutes, then remove the rosemary. Arrange the waffle bites on a platter. Drizzle the waffles with a little syrup and top each bite with a chicken chunk. Serve with strawberries to garnish on the plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 62186,"Snapper with Fennel and Tomatoes 2 pinches of saffron threads 1/2 cup dry white wine 1/2 cup extra-virgin olive oil 1 bulb fennel, trimmed, cored and thinly sliced, plus fronds for topping 1 small red onion, thinly sliced 2 cloves garlic, thinly sliced 1/4 cup kalamata olives, pitted 1/2 cup vegetable stock 1 cup cherry tomatoes, halved Kosher salt and freshly ground pepper 2 tablespoons chopped fresh parsley 4 6-ounce snapper fillets, pin bones removed Gray salt, for finishing Instructions: Stir the saffron into the wine and set aside. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the fennel and onion and cook, stirring, until slightly softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the saffron-wine mixture and olives and simmer until the liquid is reduced to about a tablespoon, about 3 minutes. Add the vegetable stock and cook until slightly reduced, about 2 minutes. Stir in the tomatoes. Season with salt and pepper; stir in the parsley. Meanwhile preheat the broiler. Pat the fish dry with paper towels. Rub the skin with 3 tablespoons olive oil and season with salt and pepper. Heat 3 tablespoons olive oil in a large ovenproof skillet over high heat. Add the fish skin-side up and cook until golden on the bottom, 1 to 2 minutes. Transfer the skillet to the broiler. Broil until the skin is slightly charred, 6 to 8 minutes. Divide the vegetables and liquid among 4 dishes. Top with the fish skin-side-up. Garnish each dish with fennel fronds and finish with gray salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 62187,"Garlic Spaghetti 9 cloves garlic, minced 1/2 cup olive oil 6 tablespoons butter 1 (15-ounce) can crushed tomatoes Salt and freshly ground black pepper 1 pound spaghetti, cooked al dente 2 tablespoons chopped fresh basil Grated Parmesan, for garnish Instructions: In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat. Stir occasionally to keep the garlic from drying out. In a medium saucepan, add the butter and tomatoes, and stir until well blended and the butter is melted. Stir in the garlic oil and season with salt and pepper. Allow the flavors to meld for 10 minutes. Toss with the spaghetti and serve garnished with basil and Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62188,"Super Tuna 2 cans white albacore tuna in water 1 can cannellini beans 2 cloves garlic, finely sliced or minced 1/2 onion, finely chopped Olive oil Grated Pecorino Romano cheese Sea salt and cracked black pepper 3 ounces hummus Sesame oil 1 carrot, shredded 1/2 cup green pitted olives 1/2 cup sweet gherkin pickles, sliced or chopped Balsamic vinegar Instructions: For the tuna and beans: Drain the tuna, put in a bowl and set aside. Open the beans but don't drain. In a large skillet over medium heat, caramelize the garlic and onions together in some olive oil. When browned, add the can of beans and saute. Cook for 2 minutes, and then add a handful of Pecorino Romano cheese, 2 pinches salt and 5 turns of the pepper mill. Add the tuna to the bean mixture. Give a quick toss in the skillet, and then put the contents into a bowl. Scoop a cup of tuna and beans and put on a plate. Add the hummus as a side. Drizzle sesame oil on top of the hummus, and add grind some pepper on top. For the side salad: Toss the carrots, olives and pickles in a bowl and drizzle with olive oil. Add salt and pepper to taste and balsamic vinegar to your liking. Serve on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62189,"Cornmeal-Crusted Roasted Ratatouille Tart 2/3 cup yellow cornmeal 1/3 cup whole-grain pastry flour 1/4 teaspoon salt 2 tablespoons butter 2 tablespoons canola oil 3 tablespoons water 2 tablespoons plus 1 teaspoon olive oil 2 shallots, thinly sliced (about 1/3 cup) Nonstick cooking spray 1/2 pound thinly sliced eggplant rounds (about 1/3 medium eggplant) 1 zucchini, sliced into 1/8-inch rounds (about 8 ounces) 3 medium tomatoes, sliced thinly 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 ounces shredded part-skim mozzarella cheese 1/4 cup shredded fresh basil leaves 1/4 cup freshly grated Parmesan Instructions: For the crust: Preheat the oven to 350 degrees F. Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to incorporate. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool. For the filling: Increase the oven to 400 degrees F. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes. Spray 2 baking trays with cooking spray. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool. Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil. Add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62190,"Oysters en Escabeche 1 teaspoon cumin seeds 6 cloves 1/4 teaspoon allspice berries 1/4 teaspoon black peppercorns 3 bay leaves 1 scant teaspoon dried oregano, crumbled 3/4-inch cinnamon stick 1/3 cup olive oil 1 large onion, thinly sliced 3 small carrots, cut into 1/4-inch dice 3 garlic cloves, minced 6 long fresh yellow chiles, roasted, peeled (see Note), and cut into 1/2-inch dice 3 tablespoons cider vinegar, or to taste 1 generous cup mild fish broth, clam juice, or water 1 1/2 pounds shucked oysters, with all their liquid 1/2 teaspoon salt, or to taste 1/2 small bunch cilantro, leaves only, finely chopped Instructions: In a mortar and pestle or a coffee grinder reserved for grinding spices, combine the cumin, cloves, allspice, and peppercorns. Grind until cracked but not pulverized, then transfer to a small dish and add the bay leaves, oregano, and cinnamon. In a large heavy skillet, heat the olive oil over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the garlic and chiles and cook for 2 minutes more. Add the vinegar, fish broth, and all the spices to the pan, cover and reduce the heat to medium-low. Simmer for 10 minutes. Transfer to a glass bowl and let stand at room temperature for 1 to 2 hours, for the flavors to marry. When ready to serve, return the mixture to the skillet and add the oysters. Over medium-low heat, bring the mixture just up to a gentle simmer and let the oysters cook very gently for about 3 minutes (the oysters are done when the edges curl and they turn almost white do not overcook). Remove from the heat and adjust the seasonings, adding more salt and vinegar if desired. Remove the bay leaves and cinnamon stick and serve in deep bowls, scattered with the fresh cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62191,"Crunchy Lemonade Drumsticks 2 tablespoons grated lemon zest 1/2 cup fresh lemon juice 3 tablespoons packed light brown sugar 1/3 cup buttermilk 12 skin-on chicken drumsticks (3 1/2 to 4 1/4 pounds) Kosher salt and freshly ground black pepper 2 cups panko (Japanese breadcrumbs) 1 tablespoon chopped fresh thyme Pinch of cayenne pepper 1/4 cup mayonnaise Olive-oil cooking spray Instructions: Mix 1 tablespoon lemon zest and the lemon juice in a large bowl. Add 1 cup water and the sugar and whisk to dissolve, then whisk in the buttermilk. Pierce the drumsticks several times with a fork and season with salt and pepper. Toss in the marinade, cover and refrigerate 4 hours, or overnight. Preheat the oven to 400 degrees F. Bring the chicken to room temperature. Put the panko, thyme, the remaining 1 tablespoon lemon zest, the cayenne, 1 teaspoon salt, and black pepper to taste in a large resealable plastic bag and shake to mix. Put the mayonnaise in a bowl. Set a rack on a baking sheet and spray with cooking spray. Remove the drumsticks from the marinade, dip in the mayonnaise, then drop into the bag and shake to coat; transfer to the rack. Mist the chicken with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35 to 40 more minutes. Cool completely, then pack in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62192,"Braised Sauerkraut 4 pounds (8 cups) sauerkraut, drained, well rinsed, and squeezed dry 1 medium onion, peeled and cut into 1/4-inch slices 1 medium carrot, peeled, cut lengthwise in half, then crosswise into thin semicircles 2 garlic cloves, peeled and crushed 1 1/2 teaspoons caraway seeds 1 1/2 teaspoons dried thyme 2 bay leaves 12 juniper berries or 1/4 cup gin Freshly ground black pepper to taste 8 ounces kielbasa, cut into 1/4-inch thick rounds 2 smoked pork hocks 2 cups dry white wine 4 cups low-sodium chicken broth Instructions: Place the drained sauerkraut in the insert of a 4-quart slow cooker. Add the onion, carrot, garlic, caraway seeds, thyme, bay leaves, juniper berries or gin, and black pepper. Combine them thoroughly with a fork or with your hands. Scatter the kielbasa on top and bury the hocks in the sauerkraut. Pour in the wine and broth. Cover and cook on LOW for 9 hours, until the juices are bubbling and the sauerkraut has lost its crunch. Remove the smoked hocks. If there is any meat on them, remove it and add it to the sauerkraut. Discard the bay leaves. Serve the braised sauerkraut as is with boiled potatoes, or use as a base for choucroute garni. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 62193,"Scuderi Kids' Fast, Fake-Baked Ziti 3 tablespoons extra-virgin olive oil, 3 turns of the pan 3 cloves garlic, finely chopped 1 (28-ounce) can whole peeled tomatoes (recommended: San Marzano) 1 (14-ounce) can crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional Coarse salt A handful fresh basil leaves, torn 1 pound ziti rigate, with ridges 2 tablespoons butter 2 tablespoons all-purpose flour Freshly ground black pepper A generous grating nutmeg 2 cups whole milk 1/2 cup shredded asiago cheese 1/2 cup shredded Parmigiano-Reggiano 1 cup sliced fresh mozzarella Crusty bread, to pass at table Instructions: Put pasta water on to boil. In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more. Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy. While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes. Drain pasta and transfer to a large flameproof casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediately with Spinach and Artichoke Salad and bread. 3/4 pound, 4 to 5 cups, baby spinach, packed 2 (15-ounce) cans artichoke hearts packed in water, drained and sliced 1 clove garlic, finely chopped 2 teaspoons lemon zest 1 tablespoon lemon juice 2 tablespoons red wine vinegar 1/4 to 1/3 cup extra-virgin olive oil Salt and pepper A handful shredded Parmigiano-Reggiano Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62194,"Crawfish Pie 3/4 medium bell pepper, chopped 1 large onion, chopped 2 stalks celery, chopped 3/4 cup butter 6 tablespoons crawfish fat (optional) 1 3/4 pound peeled crawfish tails 1/2 cup green onions and 3 inches of the top 1/2 cup minced parsley 1 1/12 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon red pepper 1/2 teaspoon garlic powder Cornstarch to thicken Instructions: Add bell pepper, onion and celery to butter and saute until tender. Add crawfish fat and simmer covered 10 minutes. Add crawfish tails, green onions and remainder of seasonings. Thicken if necessary with a little cornstarch and let cook long enough to thicken gravy. Using your favorite pie crust recipe, make enough pie dough for a double crust pie. Place the dough in a 9-inch pie pan. Gently press the dough to the bottom and sides. Cut excess dough, leaving a 1-inch overhang. Fill the pie shell with the cooled filling. With a pastry brush, dip in cold water and moisten the outside edge of the pastry shell. Place top crust over the filling, cutting off the overhang even with the overhang on the bottom crust. Crimp the top and bottom crusts together, trim. Cut 2 or 3 one-inch parallel slits in the top of the pie. Place pie in a preheated 450 degree oven and bake for 10 minutes, then lower heat to 375 degrees and cook for 35 minutes longer or until crust is a golden brown. Serve hot as a main course. Individual pies: Using the same procedure, individual pie pans or a muffin pan with large cups can be used instead of a large pie pan. Roll the dough, fit into the cups, place the filling in the cups. Moisten the edges with cold water. Place a circle of dough on top. Crimp edges together. Cut a 1-inch slit in the center. Bake as above. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 62195,"Veggie Ribbon Salad with Any Nut Pesto Dressing 1 1/2 tablespoons chopped or sliced almonds, hazelnuts, brazil nuts (or any other nut) 1 cup loosely packed basil leaves
1/2 cup loosely packed parsley leaves
1 clove garlic Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 large carrot
1 large yellow squash
1 large zucchini
1 tablespoon lemon juice
1/4 cup grated Parmesan
Instructions: Put the nuts in a small dry skillet and cook over medium heat until lightly toasted, about 3 minutes; transfer to a plate to cool. Combine the nuts, basil, parsley, garlic and 1/4 teaspoon salt in a food processor and pulse until very finely ground. With the motor running, gradually add the olive oil and process until well combined. Use a Y-shaped vegetable peeler to slice the vegetables into ribbons. With the yellow squash and zucchini, it is easiest to slice the sides, working around the core (and then discarding the core). Toss the vegetable ribbons together in a bowl. Add just enough pesto to lightly coat, then add the lemon juice and Parmesan and toss to combine. Serve immediately (any remaining pesto can be kept refrigerated for up to 1 week). ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62196,"Shortcut Latkes Neutral oil, such as vegetable oil or canola oil, for frying One 20-ounce bag refrigerated shredded potatoes (approximately 4 cups)
1 large egg
2 tablespoons all-purpose flour
4 scallions, sliced
Kosher salt and freshly cracked black pepper
Sour cream, for serving
Unsweetened applesauce, for serving
Instructions: Fill a large heavy-bottomed skillet fitted with a deep-fry thermometer with 1/2 inch oil. Heat over medium heat to 350 degrees F. Line a baking sheet with paper towels and place a cooling rack on top. Combine the potatoes, egg, flour, scallions, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl until the mixture holds together when squeezed in the palm of your hand. Working in batches, scoop and press the potato mixture into a 1/4 cup measuring cup, then tap it out into your hand. Gently flatten the mixture into a patty, about 1/2 inch thick. Carefully add the latkes to the skillet and fry until deeply golden brown on the edges, 3 to 4 minutes. Flip and fry until deeply golden brown on the edges, about 3 minutes. Drain on the prepared cooling rack. Sprinkle with more salt if desired. Repeat with remaining latkes being sure to return the added oil to 350 degrees F temperature between batches. Serve warm, topped with sour cream and applesauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62197,"Spanish Baked Salmon 2 cups sourdough bread croutons (1-inch dice) 3/4 cup pitted green olives
3 red onions, cut into wedges
3 red bell peppers, seeded and cut into 6 slices each
1/2 teaspoon smoked paprika
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
5 tablespoons olive oil Six 6-ounce fillets skinless salmon
2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 375 degrees F. Put the croutons, olives, onions and peppers on a baking sheet. Add the smoked paprika, salt, pepper and 3 tablespoons of the olive oil and toss until everything is evenly coated. Bake for 15 minutes. Rub the salmon with the remaining 2 tablespoons olive oil and arrange it among the vegetables and croutons on the baking sheet. Bake until the salmon is cooked, another 10 to 12 minutes. Garnish with the parsley and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 62198,"Braised Chicken Thighs with Button Mushrooms 1 tablespoon olive oil 6 chicken thighs 1 tablespoon Essence, recipe follows 1/2 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons butter 16 ounces button mushrooms, thinly sliced 1 cup sliced yellow onion 1 tablespoon minced garlic 2 tablespoons all-purpose flour 2 tablespoons tomato paste 2 cups dark chicken stock 2 tablespoons coarsely chopped fresh rosemary leaves 4 cups steamed white rice 2 tablespoons chopped fresh parsley leaves 2 1/2 tablespoons paprika 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 2 tablespoons salt 2 tablespoons garlic powder Instructions: Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking,\ by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 62199,"Gopher Bars 1 cup (2 sticks) unsalted butter, plus more for greasing 1 cup semisweet chocolate chips or chopped chocolate 1 cup dark brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
Pinch of salt
1 cup all-purpose flour
Minty Buttercream, recipe follows 4 ounces (1/2 package) cream cheese 1/2 cup (1 stick) unsalted butter, at room temperature
2 tablespoons green creme de menthe liqueur 2 1/2 cups confectioners' sugar
Instructions: Preheat the oven to 350 degrees F. Grease a glass 9-inch-by-13-inch baking dish with butter and line it with strips of parchment paper so the paper comes up over the edge of the dish. Grease the paper with more butter. Place a small pot of water on medium heat, and bring to a simmer. Place a heatproof bowl over the simmering water and add the butter and chocolate to gently melt together, stirring to combine. (This can also be done in the microwave, heating at 15 second intervals.) Transfer the chocolate and butter mixture to a large mixing bowl. Add the brown and granulated sugars, eggs, vanilla and salt and whisk together. Add the flour and gently whisk to combine, then pour into the baking dish. Bake until a toothpick inserted in the center comes out somewhat clean, 25 to 30 minutes. Let the brownies cool completely. Carefully spread the Minty Buttercream over the brownies, then refrigerate until firm. Once the buttercream has firmed up, use the parchment sleeves to carefully remove the brownies from the baking dish. Slice into bars. Combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add the creme de menthe and beat until combined. Add the confectioners' sugar a quarter at a time and beat until the mixture is smooth and fluffy.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62200,"Hot Apple Cider with Rum 1 apple 2 teaspoons whole cloves 1 orange, thinly sliced 2 quarts apple cider 1/2 cup light brown sugar 1 teaspoon allspice Pinch grated nutmeg 1 cup dark rum Cinnamon sticks, garnish Instructions: Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately. ","[Chardonnay, Riesling, Moscato, Merlot]" 62201,"Asparagus Soup with Sour Cream 2 tablespoons sweet butter 1 small onion, diced 1 leek, white only, washed and diced (about 1/2 cup) 1 bay leaf 1/2 teaspoon dry thyme 2 quarts chicken stock 2 pounds fresh pencil asparagus, top 2 inches cut off, steamed, and reserved for garnish 1/2 cup heavy cream 1/2 cup sour cream Instructions: Melt butter in soup pot. Add onion, leeks, salt, and pepper and sweat for 5 minutes. In cheesecloth combine bay leaf and thyme and tie to form sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, bring to the boil, reduce, and simmer for 20 minutes. Add asparagus bottoms, and continue to simmer for 10 minutes. Remove sachet of herbs. With immersion blender, puree soup (or puree in batches in a standing blender). Carefully strain soup through fine sieve. Return strained soup to the pot and reboil. Add cream and heat through, but do not boil. Serve immediately with hot asparagus tips strewn in as garnish. Finish with a dollop of sour cream. Please note that this soup may be chilled and served cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62202,"The Best Tandoori Turkey 3 tablespoons vegetable oil 2 tablespoons chickpea flour (besan) 2 to 3 shallots, coarsely chopped One 4-inch piece gingerroot, peeled and coarsely chopped 8 medium cloves garlic 2 to 3 green Thai chiles or 1 to 2 serrano chiles, coarsely chopped 1 cup plain Greek yogurt 6 tablespoons unsalted butter, melted 3 tablespoons fresh lemon juice 2 tablespoons distilled white vinegar 1/4 cup tandoori masala 1 tablespoon paprika 1 teaspoon ground turmeric 1/2 teaspoon garam masala 1 tablespoon kosher salt 1/2 teaspoon black pepper One 12- to 14-pound turkey Instructions: Heat the oil in a small saucepan over medium heat. Add the chickpea flour and stir constantly until golden brown and toasted, about 2 minutes. Remove from the heat and set aside. Add the shallots, gingerroot, garlic and green chiles to a food processor and mince or puree. Transfer the mixture to a medium bowl and add the yogurt, butter, lemon juice, vinegar, tandoori masala, paprika, turmeric, garam masala, salt and black pepper. Add the toasted chickpea flour mixture and mix well. Remove any giblets or turkey parts from the neck and breast cavities of the turkey and reserve for other uses if desired. Dry the turkey well with paper towels, inside and out. Baste the whole turkey with the yogurt marinade, rubbing the mixture under the skin and inside of the breast cavity. Loosely cover the turkey and refrigerate for at least 4 hours and up to 12 hours.\u202f\u202f Remove the turkey from the refrigerator an hour before you are ready to cook. Position an oven rack in the lowest position of the oven and preheat to 325 degrees F. Set the turkey breast-side up in a roasting pan fitted with a roasting rack. Tent the bird with foil and roast for 2 hours. Remove the turkey from the oven and remove the foil. Increase the oven temperature to 400 degrees F and continue to roast the turkey until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 1 hour more. Remove the turkey from the oven and let rest for 15 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62203,"Quinoa and Salmon Croquettes 1/3 cup quinoa 1 1/2 pounds center-cut skin-on salmon fillet 1 large egg, beaten 1/4 cup chopped scallions (green parts only) 2 tablespoons all-purpose flour Grated zest of 1 lemon 1 teaspoon Urfa pepper flakes (or freshly ground black pepper) Kosher salt 2 tablespoons coconut oil Lemon wedges, for serving Plus: 1 cup applewood chips Instructions: Soak the applewood chips in water for 30 minutes. Meanwhile, cook the quinoa as the label directs. Drain the applewood chips and scatter them in a foil-lined flameproof roasting pan. Place the pan over two burners and heat over medium-low heat until the wood chips smoke, about 10 minutes. Place the salmon skin-side down on a wire rack and carefully set the rack over the wood chips. Cover the roasting pan tightly with foil and cook over medium-low heat until the salmon is just cooked through, 15 to 20 minutes. Remove the salmon from the smoker and let it cool to room temperature. Preheat the oven to 350 degrees F. Remove and discard the salmon skin, then flake the salmon with a fork and transfer to a large bowl. Add the quinoa, egg, scallions, flour, lemon zest, Urfa pepper and 1 teaspoon salt. Mix until well combined. Form the mixture into 6 patties, about 1 inch thick and 2 1/2 inches wide. Heat the coconut oil in a large cast-iron pan over medium-high heat. Sear the patties until crispy and deep golden brown, about 2 minutes per side. Transfer the patties to a rack set on a baking sheet and bake until cooked through, about 12 minutes. Serve the croquettes with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 62204,"Yogurt-Tahini Dressing 2 tablespoons yogurt 1 tablespoon tahini (sesame paste) 1 tablespoon lime juice 1 teaspoon honey Instructions: Combine ingredients in a bowl. Drizle over cooked broccoli, cauliflower, or beans. Or serve it as a dip for barley cooked vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling]" 62205,"Jasmine Tea Ganache 10 ounces heavy cream 1-ounce light corn syrup 1 1/4 ounces jasmine tea 9 ounces bittersweet chocolate, chopped 4 1/2 ounces milk chocolate chopped 1/4-ounce rum Instructions: Chop the chocolate into small pieces approximately 3/8-inch. Boil together the cream and light corn syrup. Add the jasmine tea and simmer for 1 minute. Strain the tea and pour over the bittersweet chocolate and milk chocolate. Mix the ingredients only enough to incorporate. Allow to cool to 90 degrees and stir in the rum. Pour into a shallow dish that has been lined with waxed or parchment paper. The filling should be 5/8 inches thick. Allow to cool overnight or until firm, covered in refrigerator. Cut into squares. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 62206,"Fiddlehead Ferns 1 pound fiddlehead ferns 3 tablespoons butter 2 teaspoons garlic, minced 1 teaspoon parsley, chopped (optional) Salt and freshly ground pepper Instructions: Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62207,"Orange Spiced Crumb Cake 1 1/2 cups pecans 2 sticks unsalted butter, melted 3/4 cup light brown muscovado sugar 1/2 cup pure cane granulated sugar 2 2/3 cups all-purpose flour 1/2 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/4 teaspoon fine sea salt 1/8 teaspoon ground nutmeg 1 stick unsalted butter, melted, plus more for greasing 3 cups all-purpose flour 1 1/4 cups pure cane granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon fine sea salt 1 cup whole milk 1/4 cup canola oil 2 teaspoons finely grated orange zest 1 teaspoon pure vanilla extract 2 large eggs 3/4 cup confectioners' sugar 2 tablespoons unsalted butter, melted 2 teaspoons orange juice 1 teaspoon finely grated orange zest 1/2 teaspoon pure vanilla extract Instructions: For the crumb topping: Preheat the oven to 350 degrees F. Spread the pecans in an even layer onto a baking sheet and toast in the oven, stirring once, until lightly golden brown and just fragrant, about 8 minutes. Transfer to a baking rack and let cool slightly before coarsely chopping. Melt the butter in a medium saucepan over high heat until it begins to turn light golden brown. Whisk in both of the sugars and cook until smooth. Take the pot off the heat and add the flour, cardamom, cinnamon, salt and nutmeg and mix until clumps begin to form. Refrigerate the crumb mixture for 15 minutes. For the cake: Heavily butter a 9- by 13-inch baking pan. Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the melted butter, milk, canola oil, orange zest, vanilla and eggs. Add the wet ingredients into the dry ingredients and stir until just combined. Scrape the batter into the prepared baking pan, smoothing out the surface. Scatter the crumbs in large clumps over the cake; the crumb layer should be quite deep. Bake until the crumbs are golden and firm and a tester inserted in the center of the cake comes out with a few moist crumbs, about 55 minutes. Transfer to a rack to cool. For the glaze: Whisk together the sugar, butter, juice, zest and vanilla. Once the cake is cool, drizzle the glaze over it and cut into 9 pieces. Serve on a platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62208,"Garlic-Roasted Asparagus 1/4 pound prosciutto, thinly sliced 2 pounds asparagus, tough ends trimmed, rinsed and patted dry Salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons minced garlic 2 teaspoons fresh lemon juice 1/4 cup pine nuts 3 hard-boiled eggs, sliced Instructions: Preheat the oven to 350 degrees F. Place asparagus in a baking dish and season with salt and pepper. Heat a small saute pan over medium heat. Add olive oil and garlic and then lemon juice and pine nuts. Toast until nuts begin to brown slightly. Remove from heat and drizzle over asparagus. Roast in the oven until just cooked. Serve warm or at room temperature with eggs and prosciutto. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62209,"Roasted Poussin with Sixteen Spices with Caramelized Mango-Garlic Sauce with Fried Plantains 3 tablespoons cinnamon 3 tablespoons ancho cl powder 3 tablespoons pasilla cl powder 3 tablespoons ground cumin 3 tablespoons ground coriander 3 tablespoons ground ginger 1 tablespoon ground cloves 1 tablespoon ground fennel seed 2 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon all spice 1 teaspoon cl de arbol 3 tablespoon brown sugar 2 tablespoons kosher salt 2 tablespoons coarsely ground black pepper 1 teaspoon cayenne pepper Olive oil 4 poussin, 1 1/2 pounds each 8 cups chicken stock 2 tablespoons olive oil 1 Spanish onion, coarsely chopped 4 cloves garlic, coarsely chopped 1 large ripe mango, peeled, pitted and coarsely chopped 1/4 cup light brown sugar 6 cloves roasted garlic, smashed to a paste 2 tablespoons chopped cilantro Salt and freshly ground pepper 4 green plantains, peeled and sliced on bias into 2-inch pieces 2 cups peanut oil Salt Instructions: Preheat oven to 400 degrees F. Combine the spices in a medium bowl. Brush each poussin with oil and rub the spice mixture over the entire bird. In a hot large saute pan sear all sides of poussin, until golden. Place the birds on a rack over a baking sheet and roast the birds for 25 to 30 minutes, until just cooked through. Let rest 10 minutes before serving. Place stock in a medium saucepan over high heat and reduce to 4 cups. Heat oil in a medium saucepan over medium heat, add the onions and cook until soft. Add the roasted garlic and cook for 1 minute. Add the mango, and cook for 2 minutes. Add the reduced stock and brown sugar and cook slowly over medium heat until the mango is very soft, and falling apart, 30 to 40 minutes. Place the mixture, in batches, in a blender and blend until smooth. Strain the mixture into a clean saucepan, whisk in the roasted garlic and cook for 10 to15 minutes until reduced and slightly thickened. Stir in the cilantro and season with salt and pepper to taste. Heat oil in a cast iron skillet to 365 degrees F. Fry the plantains in batches until golden brown. Remove them with a slotted spoon to a plate lined with paper towels and season with salt to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 62210,"Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce 2 tablespoons extra-virgin olive oil 1 tablespoon minced garlic 1/2 tablespoon grated fresh ginger 2 scallions, sliced thin 1 pound mixed wild mushrooms (such as chanterelle, crimini, oyster, shiitake) 2 cups shredded Napa cabbage 1 carrot, grated 1 tablespoon hoisin sauce 1 tablespoon oyster sauce 2 ounces bean thread noodles, blanched and chopped 1/2 cup bean sprouts 2 tablespoons chopped cilantro leaves Kosher salt and freshly ground black pepper 1 package spring roll wrappers 1 egg, beaten Vegetable oil, for frying 1/2 cup Dijon mustard 1/4 cup hot water 1/4 cup rice vinegar 1 teaspoon toasted sesame oil 1 tablespoon sugar Instructions: Heat oil in a skillet or wok over high heat. Add the garlic, ginger, and scallions and cook for 1 minute. Add the mushrooms and cook for another minute. Add the cabbage and carrot and cook until the cabbage starts to wilt, about 2 minutes. Stir in the hoisin and oyster sauces; toss to coat the mixture. Remove from the heat and mix in the noodles, sprouts, and cilantro; season to taste with salt and pepper. The filling should be moist but not wet. Remove from heat and allow to cool. Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder. Pour about 1-inch of oil in a skillet or wok and heat to 350 degrees F. Fry the spring rolls, turning to cook all sides, until browned, about 2 minutes. Drain on paper towels and keep warm. Serve with Mustard Dipping Sauce. For the Mustard Sauce: Mix all ingredients together and stir until the sugar dissolves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 62211,"Tailgator's Pulled Pork Sandwich 2 (7 to 9 pound) bone in pork butt 2 cups Tailgator's Pulled Pork Rub, recipe follows 1 hickory log 4 cups BBQ sauce
1 1/4 cups kosher salt 1 cup brown sugar 1 cup ground cumin
1 cup black pepper 1 cup cayenne pepper
1/2 cup paprika 1/2 cup garlic powder 1/4 cup onion powder 1/4 cup dried thyme 1/4 cup dried oregano
Instructions: Using 1/2 a cup or more pork spice blend rub generously over the entire pork butt. Cover and place under refrigeration for 4 to 6 hours to marinate. According to your smoker's manufacturer's instructions, smoke pork butts fat side up at 225 degrees F for 12 hours using hickory wood. Remove the cooked pork butts from smoker and allow to rest for 25 minutes. Once cool enough to handle using your hands pull pork apart removing any layers of fat or connective tissue. Mix all ingredients by hand. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 62212,"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]" 62213,"Boneless Colorado Lamb Porterhouse 1-ounce olive oil 1 pound chanterelle mushrooms, cleaned and sliced
2 tablespoons minced shallot 1 pound lamb trim meat, finely ground 1 tablespoon finely chopped fresh thyme leaves 1 tablespoon finely chopped fresh Italian parsley leaves 1 tablespoon finely chopped fresh sage leaves 1 tablespoon finely chopped fresh rosemary leaves
Kosher salt and fresh ground black pepper 2 lamb loins, fat and silverskin removed (approximately 20 ounces each)
4 lamb tenderloins, fat and silverskin removed 8 ounces dark mushroom powder (available at gourmet stores) 8 ounces caul fat 1-ounce vegetable oil 1 quart lamb stock Creamed Spinach, recipe follows Sauteed Potatoes, recipe follows
1 pound fresh spinach, washed 1 pint heavy cream 1 teaspoon freshly ground nutmeg Kosher salt and fresh cracked black pepper 1 pound large Yukon gold potatoes 4 ounces duck fat (vegetable oil can be substituted) Instructions: In a large saute pan over high heat place oil, add mushrooms and sear well. Add the shallots and continue to cook until mushrooms are tender and any liquid has evaporated. Place mixture in a food processor and pulse until finely chopped. Refrigerate until completely cool. In a stainless mixing bowl place ground lamb, mushrooms, and herbs. Mix until well combined and season with salt and pepper. Divide mixture in 1/2 and place between cellophane. Shape with fingers and spread to the same length and width of the lamb loin. Roll the tenderloin in the mushroom powder (this will provide a visual break between the loin and the tenderloin in the completed dish as well as enhance the flavor.) Position each loin halfway on top of each of the ground lamb mix and place the tenderloin on top of the loin. Lift the cellophane and contour the meat around the tenderloin and press against the loin. Wrap with a single layer of caul fat and tie with butcher's twine at 1-inch intervals. Preheat the oven to 375 degrees F. In a large ovenproof saute pan over high heat add vegetable oil, season meat and sear in pan until all sides are nicely browned. Place pan in the oven and continue to cook approximately 15 minutes until the desired temperature is reached. Remove meat from pan and allow to rest 10 minutes before slicing (twine can be removed.) Deglaze the pan with lamb stock, reduce to a sauce consistency and adjust seasoning. Serve on warm serving plates with potatoes, spinach and thick slices of the lamb. Spoon sauce over the top and serve. In a large pot of boiling, salted water, quickly blanch the spinach and refresh in ice water. Allow spinach to completely cool, then, using a clean dish towel wring out all of the excess water and finely chop.
In a large sauce pot over medium heat place the cream. Bring the cream to a simmer and allow to reduce by 2/3, add nutmeg and season, to taste. Hold warm. Just before serving, add the spinach and mix well. Slice potatoes 1/4-inch thick and using a cookie cutter, punch out disks of the potato and place in cold water (reserve the trim for another use). In a large saute pan over high heat, place duck fat and then add the potatoes (which have been drained and patted dry.) Cook potatoes until they have a tender interior and a golden exterior. Season and hold warm. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 62214,"BBQ Kale Chips 1 bunch kale, washed and dried (about 1 pound) Olive oil cooking spray, for spraying BBQ Seasoning, for sprinkling, recipe follows 1/4 cup paprika 2 tablespoons ancho cl powder 2 tablespoons brown sugar 1 tablespoon garlic powder 1 tablespoon salt 1/2 teaspoon dry mustard Instructions: Preheat the oven 275 degrees F. Line a baking sheet with parchment paper. Remove the thick stem from the kale and discard. Tear the kale leaves into bite-size pieces. Lay the kale onto the prepared baking sheet and spray evenly with cooking spray. Bake until crispy and browned on the edges, tossing the kale halfway through, 18 to 20 minutes. Sprinkle the kale with BBQ Seasoning and serve. Mix the paprika, ancho cl, sugar, garlic powder, salt and dry mustard in a small bowl.
","[Zinfandel, Malbec, Syrah, Tempranillo]" 62215,"Amy's Crusty Italian Loaf 1/4 cup, (2 ounces) very warm water (105 to 115 degrees) 3/4 teaspoon active dry yeast 1 cup, (8 ounces) cool water ( 75 degrees) 1 1/2 cups, (12 ounces) Sponge Starter, recipe follows 3 1/2 cups, (16 ounces) unbleached allpurpose flour 1 tablespoon, plus 1 teaspoon Kosher salt 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: Combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Add the cool water and sponge starter to the yeast mixture and mix with your fingers for about 2 minutes, breaking up the sponge. The mixture should look milky and slightly foamy. Add the flour and salt and mix with your fingers to incorporate the flour, scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from your fingers. If the dough is not sticky, add 1 tablespoon of water. Move the dough to a lightly floured surface and knead for about 5 minutes, until it becomes supple and fairly smooth. This is a sticky, wet dough; don't be tempted to add more flour to the work surface. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during kneading. Allow the dough to rest for 15 minutes, covered with oiled plastic wrap. (This rest period is the autolyse.) Knead the dough 3 to 5 minutes, until it is stretchy and smooth, yet still slightly sticky. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (75 to 77 degrees) for about 1 hour, or until the dough looks slightly puffy but has not doubled. Place the dough in the refrigerator for at least 8 hours, or preferably, overnight to let it relax, develop flavor, and become more manageable. Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours, until it begins to warm up and starts to rise. Flour a work surface well and gently dump the dough onto it. Divide the dough into three equal pieces, about 13 ounces each. Gently flatten one piece, pressing out some of the air bubbles, and stretch it into a rectangle. Fold the top third down and the bottom third up as if you were folding a business letter. Now form the loaf into a short baguette by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Do not elongate. These loaves are about 10 inches long. Cover an area on the work surface with a thick layer of flour and place the loaf, seam side down, on the flour. Repeat with remaining pieces of dough. The loaves will be loose and slightly irregular in shape. Leave plenty of space between the loaves they will spread as they rise. Cover the loaves with well oiled plastic and let them rise for 1 to 2 hours, until bubbly and loose. Thirty minutes before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone. Sprinkle a peel very generously with cornmeal. Line an upsidedown baking sheet with parchment paper and sprinkle very generously with cornmeal. Lift one loaf, flip it over so the floured side is on top, and gently tug on the ends to stretch the loaf to the full length of the peel, or about 14 inches on a pan. Repeat with the remaining loaves, placing 2 on the peel and 1 on the pan. Dimple each loaf with your finger in about 6 places, but don't deflate them too much. Be sure the loaves are loosened from the peel, then carefully slide them onto the baking stone. Place the pan of bread on the rack below the stone. Using a plant sprayer, quickly mist the loaves with water 8 to 10 times, then quickly shut oven door. Mist the loaves again after 1 minute. Then mist again 1 minute later. Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the loaves will soften as they cool.) Transfer the bread to a rack to cool for at least 30 minutes before serving. 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 bread 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. Yield: 28 ounces ","[Barolo, Barbaresco, Dolcetto, Nebbiolo]" 62216,"Cheesy Chili Mac 1 pound Bob Evans Original Recipe Sausage Roll 1 small onion, diced 1/2 cup diced green pepper 1 can (15 oz.) tomato sauce 1 can (14.5 oz.) diced tomatoes 1 1/2 cups water 2 Tbsp. Worcestershire sauce 1 Tbsp. chili powder 1 tsp. Italian seasoning 1 cup elbow macaroni 1 cup grated Cheddar cheese Green onions (optional) Instructions: In large saucepan, over medium heat, crumble and cook sausage, onion and green peppers until sausage is browned. Stir in tomato sauce, tomatoes, water, Worcestershire sauce, chili powder and Italian seasoning. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add elbow macaroni and stir well. Recover and simmer for 15 to 20 minutes or until macaroni is tender. Serve topped with Cheddar cheese.; ","[Chardonnay, Merlot, Zinfandel, Malbec]" 62217,"Baguette Stuffed with Brie and Cherries 1 pound fresh Bing cherries, pitted and halved 1/2 cup good-quality Port wine
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 sprigs fresh thyme
1 crusty French baguette 3 ounces Brie, sliced into 1/2-inch slices
1 sprig fresh thyme Instructions: For the compote: In a small saucepan on medium-high heat, add the cherries, wine, salt, pepper and thyme and stir. Bring to a boil, then reduce the heat slightly to medium. Continue to cook at a rapid simmer until the liquid is reduced by half, 25 to 30 minutes. Turn off the heat and let cool, then remove the thyme sprigs. For the baguette: Preheat the oven to 400 degrees F. Using a paring knife, cut a deep \v\ on the top of the baguette. Pull out some of the soft bread to create a deep crevice. Place the Brie slices into the crevice, overlapping each slice. Transfer to a baking sheet. Bake until the cheese is melted and the bread is slightly toasted, 5 to 7 minutes. Transfer to a cutting board. Spoon the cherry compote over the melted Brie. Slice into thick slices, garnish with the remaining thyme sprig and serve. ","[Chardonnay, Riesling, Sparkling wine]

" 62218,"Mint and Celery Leaf Vinegar 1/2 cup fresh mint leaves 1/2 cup fresh celery leaves (yellow leaves) 3 cups champagne vinegar or mild white vinegar Instructions: In a heavy bottomed glass jar, crush the mint and celery leaves with a wood spoon. Store for 1 month in a cool, dark place. Strain through cheesecloth. Bottle the vinegar with sprigs of fresh mint and celery. ","[Champagne, Sauvignon Blanc, Pinot Grigio]" 62219,"Cranberry-Orange Conserve 1 quart unfiltered cranberry juice 1/4 cup apple cider 1 cup sugar 1 orange, peel cut in large strips 1 tablespoon grated ginger 2 bay leaves 1 cup toasted hazelnuts 1 tablespoon balsamic vinegar 1 pound fresh cranberries Instructions: In a medium saucepan, combine cranberry juice, apple cider, sugar, orange peel, ginger, and bay leaves. Simmer until the mixture is reduced by half, about 20 minutes. Add the nuts, vinegar, and cranberries. Continue to cook until the cranberries burst, about 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 62220,"Curry Fried Chicken with Roasted Sweet Potatoes 3/4 cup plain 2% Greek yogurt 1 clove garlic, grated 2 1/2 teaspoons curry powder Kosher salt and freshly ground black pepper 1/4 teaspoon cayenne pepper 8 small skinless, boneless chicken thighs (about 2 pounds) 4 small sweet potatoes (5 to 6 ounces each) 5 cups crispy rice cereal Peanut or vegetable oil, for frying 1/2 cup ketchup 1 tablespoon steak sauce 2 tablespoons chopped fresh cilantro, plus more for topping Instructions: Preheat the oven to 450 degrees F. Mix 1/4 cup yogurt, the garlic, 2 teaspoons curry powder, 1 teaspoon salt, a few grinds of black pepper and the cayenne in a large bowl. Add the chicken and toss to coat; set aside. Pierce the sweet potatoes all over with a fork. Bake on a baking sheet until tender, about 25 minutes. Meanwhile, pulse the cereal in a food processor until finely ground; season with salt, black pepper and the remaining 1/2 teaspoon curry powder. Transfer to a shallow baking dish. Heat 1/2 inch peanut oil in a large cast-iron skillet over medium-high heat until shimmering. Press the chicken into the cereal, turning to coat. Add half of the chicken to the hot oil and fry until golden brown, 3 to 5 minutes per side. Transfer to a wire rack set on a baking sheet. Repeat with the remaining chicken. Transfer to the oven and bake until cooked through, about 10 minutes. Mix the ketchup with the steak sauce and cilantro. Split open the sweet potatoes; top with the remaining 1/2 cup yogurt and season with salt and black pepper. Serve the chicken with the potatoes and ketchup; top with more cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 62221,"Strawberry Patch Pull-Apart Cupcakes 24 chocolate cupcakes 4 cups chocolate American buttercream 1 cup ground chocolate wafer cookies (about 8 ounces) 9 small fresh strawberries, with leaves attached 7 store-bought or homemade fondant candy flowers 8 ounces green fondant Fondant creatures, for topping
Instructions: Frost the cupcakes with the buttercream using a mini offset spatula. Scatter half the ground wafer cookies on a platter or serving tray large enough to hold the 24 cupcakes. Arrange the cupcakes in four rows of six. Scatter more \dirt\ over the cupcakes and around the edges of the tray. Arrange the strawberries randomly on the cupcakes. Arrange the candy flowers randomly. Poke holes in a cardboard egg carton. Pinch off pea-size or smaller bits of green fondant and roll them on your work surface to look like blades of grass, leaving one end thick and the other thin and pointy. Press 2 to 5 blades together and stick them on the end of a toothpick. Let dry, upright, in the egg carton. Roll the remaining green fondant between your hands to create 10 thin 2- to 3-inchlong squiggly vines. Wrap them around pencils and set them aside to dry. Place them under the strawberries and randomly in the patch. Top one cupcake with one of your favorite fondant creatures, such as a butterfly, caterpillar or ladybug. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62222,"Oven-Roasted Pork Tenderloin with Black Olive Tapenade and Charred Yellow Pepper Sauce Salt and pepper 2 yellow bell peppers, charred on the grill, needed and coarsely chopped (you can also char the peppers over a stove burner or under the broiler) Salt and pepper 1/3 cup rice wine vinegar 6 roasted garlic cloves Pinch saffron threads 1 tablespoon honey 1 teaspoon Dijon mustard 3/4 cup pure olive oil 1 cup ancho cl powder (available at Hispanic and specialty markets) 1/2 cup paprika 1 tablespoon minced garlic 1/3 cup plus 3 tablespoons pure olive oil 2 pork tenderloins, 2 pounds each, butterflied Salt and pepper Black olive tapenade, recipe follows Charred yellow pepper sauce, recipe above 3 tablespoon pine nuts 1 1/2 cups pitted, nicoise olives 4 garlic cloves, peeled 3 anchovy fillets 1/4 cup pure olive oil Salt and pepper Instructions: In a blender, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend for 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper. Yield: about 1 1/2 cups; Combine the ancho powder, paprika, garlic, and 1/3 cup of the olive oil in a mixing bowl and mix well. Set aside. Preheat the oven to 400 degrees F. Season both sides of the tenderloin to taste with salt and pepper. Spread a thin layer of tapenade down the center, fold each side over the filling, and tie with butcher's twine. Coat with the reserved ancho mixture. Heat the remaining 3 tablespoons of olive oil in a large saute pan over medium to high heat until almost smoking and sear the pork on all sides. Place in a baking dish and roast until the outside is crusty and the meat is firm to the touch, about 10 minutes. Let the tenderloin rest for 10 minutes, then slice. Spoon the charred yellow pepper sauce onto a serving platter and top with the pork slices. Place the pine nuts, olives, garlic, anchovies, and the oil in a food processor and blend until the mixture is thick but still has texture. Season to taste with salt and pepper. May be refrigerated up to 3 days. Use at room temperature.; ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 62223,"Stewed Escarole with Feta Kosher salt 2 heads escarole, roughly chopped 1/2 cup extra-virgin olive oil 3 onions, chopped 2 tomatoes, seeded and diced 3/4 pound feta cheese, crumbled Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the escarole and cook until bright green, about 1 minute. Drain and transfer to a bowl of ice water; drain and squeeze dry. Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft, about 6 minutes. Add the escarole and tomatoes, reduce the heat to low and cook until tender, about 6 minutes. Add the feta and cook until partially melted, about 5 more minutes. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62224,"Grilled Steak with Garlic and Hot Pepper Marinade with Roasted Tomatoes with Cabrales Blue Cheese 2 cups olive oil 1 head garlic cloves, smashed 2 red bell pepper, roasted, quartered, peeled, seeded and coarsely chopped 2 yellow bell pepper, roasted, quartered, peeled, seeded and coarsely chopped 2 poblano pepper, roasted, quartered, peeled, seeded and coarsely chopped 1/2 cup parsley, coarsely chopped 4 whole New Mexico red chiles, coarsely chopped 4 whole ancho chiles, coarsely chopped 8 New York strip steaks, 10 ounces each Garlic and Hot Pepper Marinade Salt and pepper 16 plum tomates, halved Olive oil Salt and pepper 1/2 cup crumbled Cabrales blue cheese Instructions: For the Marinade: Combine all ingredients in a mixing bowl. For the steaks: Place the steaks in a large shallow baking dish. Pour 1/2 of the marinade over the steaks and turn to coat. Cover and let marinate in the refrigerator at least 4 hours or overnight. Cover the remaining marinade and place in the refrigerator. One hour before cooking the steaks, remove marinade from the refrigerator and allow it to come to room temperature. Heat a grill pan over high heat until smoking or heat up an outdoor grill Remove steaks from the marinade, discard marinade, and season with salt and pepper, to taste. Grill for 4 minutes on each side for medium rare doneness. Use the other 1/2 of the marinade to serve with the steaks. For the Roasted Tomatoes: Preheat oven to 400 degrees F. Place tomatoes in a baking dish, drizzle with olive oil and season with salt and pepper to taste. Roast until soft, about 15 to 20 minutes. During last 5 minutes of cooking sprinkle the blue cheese over the tomatoes. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 62225,"Braised Lentils with Cipollini Onions 2 to 3 tablespoons olive oil 1 pound brown or green lentils, rinsed 3 cloves garlic, peeled 3 bay leaves, fresh or dried 4 cups water Kosher salt and freshly cracked black pepper 12 cipollini or pearl onions, stemmed and peeled 1/4 cup duck fat 1/4 to 1/2 cup champagne vinegar, if desired Instructions: Coat a large high-sided saute pan over medium-high heat, with the olive oil. Add the lentils, garlic cloves and bay leaves with 4 cups water or just enough to cover. Bring the water to a simmer and lower the heat. Simmer the lentils, uncovered, until they are tender, about 25 to 30 minutes. (Chef's Note: If you need to add more water for the lentils to finish cooking, add a little at a time. There will be more flavor in the lentils if you cook them and end up with very little liquid at the end of the process. The flavor will be in the lentils instead of down the drain with the discarded cooking liquid!) Once they are cooked but still somewhat \al dente, set them aside to cool. Remove and discard the garlic cloves and the bay leaves. Season with just a touch of salt and pepper, to taste. Retaste, but hold off on reseasoning until serving. Add the duck fat to a large saute pan over medium heat. Add the onions, season with salt, to taste, and allow them to caramelize. When you are ready to serve add the lentils to the sauteed cipollini onions. Stir to coat the lentils with the duck fat. Taste and season with salt, if needed, and stir in the vinegar. Transfer the lentil mixture to a serving bowl and serve with duck and green peppercorn glaze, if desired. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 62226,"English Chocolate Crisps 7 1/4 ounces milk chocolate, such as Perugina 5 1/2 ounces bittersweet chocolate, such as Lindt or Perugina 3 cups cornflakes, such as Kellogg's 1/3 cup dried cranberries Instructions: Chop the two chocolates and place 3/4 of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn't completely melted, microwave it for another 5 or 10 seconds.) Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You'll want to work quickly so the chocolate doesn't harden. Fold in the cranberries. Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 62227,"Coconut Sugar Carrot-Banana Cupcakes with Coconut Sugar Meringue Frosting 1 cup (4 1/2 ounces) all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon, plus more for garnish 1/2 teaspoon freshly ground nutmeg 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 1/8 teaspoon ground ginger 1/2 cup plus 1 tablespoon (3 ounces) coconut sugar 1/3 cup (2 5/8 ounces) 2-percent Greek yogurt 1/4 cup (2 ounces) grapeseed, canola or vegetable oil 1/2 teaspoon pure vanilla extract 1 large, overripe banana, mashed (about 1/2 packed cup or 5 3/8 ounces) 1 large carrot, grated (about 1/2 packed cup or 2 3/8 ounces) 1 large egg 3/4 cup (4 ounces) coconut sugar 1/8 teaspoon fine sea salt 3 large egg whites, at room temperature Instructions: For the cupcakes: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, salt and ginger.
In a separate medium bowl, whisk together the sugar, yogurt, oil, vanilla extract, banana, carrots, and egg. Pour the wet ingredients into the dry and fold to blend well. Fill the cups of the muffin tin about halfway with the batter. Bake until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when lightly pressed, 15 to 20 minutes.
Cool in the pan for 3 minutes before removing to a wire rack to cool completely (cooling the cupcakes in the pan completely will make them tough). For the frosting: In the heatproof bowl of a stand mixer fitted with the whisk attachment, combine the sugar, salt and egg whites. Place the bowl over a saucepan of gently simmering water to create a double boiler (make sure there is space between the water and the bottom of the bowl). Whisking by hand, heat the mixture until slightly thickened, a bit lighter in color and hot to the touch; a candy thermometer dipped into the mixture should reach 160 degrees F (very important so that the frosting will whip up firmly!). Return the bowl to the stand mixer. Whip the mixture on high speed until very thick, fluffy and pale latte in color, 5 to 10 minutes depending on your mixer. The frosting is done when it's very stiff and the bowl is completely cool to the touch all over.
Top the cooled cupcakes with 2 tablespoons frosting per cake. Dust lightly with ground cinnamon to garnish. Refrigerate any leftovers in an airtight container for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62228,"Instant Pot Barbecue Pulled Pork Sandwiches 3 tablespoons light brown sugar 2 teaspoons hot paprika 1 teaspoon mustard powder 1/2 teaspoon ground cumin Kosher salt and freshly ground pepper One 4-pound boneless pork shoulder, trimmed of excess fat and cut into 6 pieces
2 teaspoons vegetable oil 1/2 cup apple cider vinegar, plus more to taste 3 tablespoons tomato paste 12 hamburger potato buns 1 cup barbecue sauce, for serving 4 cups coleslaw, for serving
Instructions: Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork. Turn the Instant Pot? (see Cook's Note) to the high saute setting. Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes. Switch the Instant Pot? to the warm setting, remove the pork and transfer to a plate.
Whisk 3/4 cup water into the drippings in the Instant Pot?. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine. Add the pork back. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the pork to a large bowl.
Switch the Instant Pot? to the normal saute setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing use a ladle to remove any fat that rises to the top. Season to taste with salt.
Meanwhile, use 2 forks to shred the pork in to small chunks.
Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste. Serve in hamburger buns with barbecue sauce and coleslaw. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 62229,"Baked Brown Sugar Custards 2 eggs 2 ounces soft dark brown sugar 1 cup milk 1/4 cup heavy cream Finely grated zest of 1 small orange, optional Soft dark brown sugar, for sprinkling 2 eggs 2 ounces soft dark brown sugar 1 cup milk 1/4 cup heavy cream Finely grated zest of 1 small orange, optional Soft dark brown sugar, for sprinkling Instructions: These gorgeous and very simple little desserts are somewhat like creme caramel or French 'flan'. The brown sugar adds a delicious, rich, toffee-ish flavor. You can even bake them in little espresso cups. Preheat the oven to 325 degrees F. Whisk the eggs in a bowl. Add the brown sugar, and mix well.
Place the milk, cream and orange zest, if using, into a saucepan and bring up to a simmer. Remove the saucepan from the heat, and gradually pour into the egg and sugar mixture, whisking continuously. Pour the custard mixture through a sieve and into a large jug, and skim off any froth from the surface.
Place the cups or ramekins in a baking dish, or wide shallow pan, and fill them up with the custard. Pour enough hot water into the baking dish to come halfway up the sides of the cups or ramekins (known as a bain-marie) and cover with foil. Bake in the oven for about 40 minutes, or until the custards are just set in the center.
Remove the custards from the baking dish, and serve warm or allow to cool. Either way, sprinkle a little bit of extra brown sugar on top just before serving. These gorgeous and very simple little desserts are somewhat like creme caramel or French 'flan'. The brown sugar adds a delicious, rich, toffee-ish flavor. You can even bake them in little espresso cups. Preheat the oven to 325 degrees F. Whisk the eggs in a bowl. Add the brown sugar, and mix well.
Place the milk, cream and orange zest, if using, into a saucepan and bring up to a simmer. Remove the saucepan from the heat, and gradually pour into the egg and sugar mixture, whisking continuously. Pour the custard mixture through a sieve and into a large jug, and skim off any froth from the surface.
Place the cups or ramekins in a baking dish, or wide shallow pan, and fill them up with the custard. Pour enough hot water into the baking dish to come halfway up the sides of the cups or ramekins (known as a bain-marie) and cover with foil. Bake in the oven for about 40 minutes, or until the custards are just set in the center.
Remove the custards from the baking dish, and serve warm or allow to cool. Either way, sprinkle a little bit of extra brown sugar on top just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 62230,"Teriyaki Chicken Rice Bowl 3 tablespoons teriyaki sauce 2 tablespoons peanut oil (preferably roasted) 4 cups baby spinach (about 2 ounces) 8 ounces sugar snap peas, trimmed and halved 1 orange bell pepper, cut into strips 1 10-ounce container yellow and/or red cocktail tomatoes, quartered 4 scallions, thinly sliced 1/2 cup fresh basil leaves, thinly sliced 2 cups shredded rotisserie chicken (skin removed) 1/2 cup salted roasted cashews, roughly chopped Kosher salt and freshly ground pepper 2 cups cooked brown rice (thawed if frozen) Instructions: Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper. Warm the rice in the microwave. Serve topped with the chicken-vegetable salad. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 62231,"Pepperoni Jam 1 1/2 pounds pepperoni, minced by hand or in a food processor 1/2 cup minced red onion 1/4 cup small diced pickled cherry peppers 3 roasted red bell peppers, cut into a small dice
1/2 cup apple cider vinegar
1/4 cup packed brown sugar
1 tablespoon dried oregano leaves Instructions: Place the pepperoni in a medium heavy-bottomed skillet and cook, stirring occasionally, until the fat begins to render and the pepperoni begins to crisp, about 5 minutes. Strain the pepperoni and reserve 2 tablespoons of the rendered fat in the skillet. Add the onions to the skillet and saut, stirring often, over high heat until translucent, about 2 to 3 minutes. Add the cherry peppers, roasted red peppers and pepperoni and cook, stirring occasionally, for about 5 minutes until everything is incorporated. Stir in the vinegar, brown sugar and oregano and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the mixture is dark, caramelized and syrupy, 20 to 30 minutes. Cool completely, then transfer to an airtight container and refrigerate for up to 3 weeks. Use as a topping on your favorite grilled cheese or pizza. It\u2019s also great on hot dogs and cheese plates. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 62232,"Fruit Crunch Sundae 1 cup quick-cooking (not instant) rolled oats 1/2 cup sweetened, shredded coconut 1/2 cup sliced or slivered almonds 3 tablespoons vegetable oil 2 tablespoons good honey 8 to 10 strawberries, small-diced 1/2 cup blueberries 1/4 pineapple, small-diced 2 cups plain yogurt Instructions: Preheat the oven to 350 degrees F. Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes. Remove the granola from the oven and allow to cool, stirring once. Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 62233,"Roasted Red Pepper and Walnut Dip (Muhummara) 2 red bell peppers 1 1/2 cups raw walnuts, halves and pieces 3 cloves garlic, chopped 2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon red pepper flakes 1/4 cup fresh lemon juice 2 1/2 tablespoons pomegranate molasses* 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl, cover with plastic wrap, and set aside to steam. Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes. Remove from the oven and set aside to cool. Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve. ","[Syrah, Tempranillo, Barbera, Garnacha]

" 62234,"Lamb Pita Sandwiches 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cinnamon Kosher salt 2 to 2 1/2 pounds lamb stew meat, cut into 1- to 2-inch pieces, excess fat removed and discarded Vegetable oil 1/2 cup red wine, such as Pinot Noir One 14.5-ounce can diced tomatoes 2 vine tomatoes, seeds removed and chopped Half a English cucumber, quartered and sliced Half a white onion, sliced 1/4 cup chopped parsley 2 tablespoons chopped dill 1 tablespoon lemon juice (from 1 lemon) 4 to 6 pita pockets One 10-ounce container hummus 1 head romaine lettuce, torn in half or in thirds Kosher salt and freshly ground black pepper Instructions: Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside. Heat an electric pressure cooker to the saut setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine. Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest. While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble. To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 62235,"Mustard Crusted Pork Tenderloin 4 tablespoons black mustard seeds 4 tablespoons yellow mustard seeds 1 cup panko bread crumbs 2 pork tenderloins 6 tablespoons extra-virgin olive oil, divided Gray salt and freshly ground black pepper 1 recipe Mostarda de Frutti Mista, for serving, recipe follows 3 cups sugar 1/2 cup water 1/2 lemon, juiced 1 shallot, chopped 1 pinch chili flake 1 Serrano pepper, chopped 3 pears, peeled and diced 4 apples, peeled and diced 1 cup dried cherries 1/2 cup golden raisins 1/2 cup white wine 2 bay leaves 1 3/4 cups Dijon mustard Salt Instructions:

1. Preheat oven to 400 degrees F.
2. In a large saute pan over medium-high heat, toast the mustard seeds until fragrant. Using a mortar and pestle lightly crush the mustard seeds. In a small bowl combine the mustard seeds and the panko.
3. Using 2 tablespoons of the olive oil rub the pork and season on all sides with gray salt and pepper, to taste, and roll in the panko mustard seed mixture to coat the tenderloins all over.
4. In a large saute pan heat the remaining 4 tablespoons olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 10 to 12 minutes.
5. Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with the Mostarda di Frutta. In a large heavy bottomed pot, over high heat, add the sugar, water and juice of half a lemon and cook until a medium-dark caramel is achieved. Add shallots and the chilies to the caramel. Immediately add all of the fruit, wine, and bay leaf. Cook gently until the fruits are tender and remove from heat. Add the Dijon when the fruits have just been removed from the heat, taste for salt. Let cool to room temperature. Store refrigerated in a covered container or in individual canning jars. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 62236,"Elegant Sweet Potato Skins 4 sweet potatoes Pinch salt and freshly ground black pepper 2 tablespoons melted butter 8 ounces brie with rind removed 2 cup walnuts in syrup Chives, for garnish Instructions: Preheat the oven to 400 degrees F. Wash and dry potatoes. Bake in the oven for 35 to 45 minutes, or until tender and not mushy. Remove from the oven and let cool. Cut the potatoes in half. Scoop out the flesh of the potatoes and reserve for another use. Season with salt and freshly ground black pepper, and drizzle with melted butter. Place the skins on a baking sheet and return to the oven to bake for about 10 minutes, or until crisp. Top each skin with 1 ounce of brie and 1/4 cup walnuts. Place the skins on a baking sheet and broil until the cheese is bubbly; about 5 minutes. Garnish with chopped chives. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62237,"Halal Cart Lamb 1/2 cup fresh cilantro leaves and tender stems, chopped 1/3 cup fresh lemon juice (about 2 lemons)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sumac
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
4 cloves garlic, minced
2 pounds halal boneless lamb shoulder, cut into 1/2-inch pieces
Kosher salt
Yellow rice, white sauce, lettuce, tomatoes and pita, for serving
Instructions: Put the cilantro, lemon juice, olive oil, cumin, coriander, sumac, allspice, cinnamon, cardamom, turmeric and garlic in a large bowl and stir well. Add the lamb and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 1 hour and up to 8 hours. Heat a large cast-iron skillet over medium heat. Add half of the lamb and spread it into one layer, making sure not to overcrowd the skillet. Cook, stirring occasionally, until the lamb is fully cooked, brown and caramelized on all sides, about 15 minutes. Toss the lamb with 1/2 teaspoon salt and transfer to a plate. Repeat with the remaining lamb. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.
","[Syrah, Malbec, Tempranillo, Garnacha]" 62238,"Hazelnut Gelt Cookies 3 1/2 cup (448 grams) all-purpose flour, plus more for dusting 1 1/3 cup (150 grams) ground toasted hazelnuts (see Cook\u2019s Note) 1 teaspoon baking powder
3/4 teaspoon kosher salt
1 cup (226 grams) unsalted butter, softened
2/3 cup (137 grams) granulated sugar
2/3 cup (80 grams) powdered sugar
Zest of 1 orange
2 large eggs
1 teaspoon vanilla extract
Gelt, recipe follows 6 ounces (168 grams) chopped white chocolate or white chocolate chips Gold and blue sprinkles, for garnish Instructions: In a medium mixing bowl, combine the flour, ground hazelnuts, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, and orange zest on medium high until pale and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating after each, and then add the vanilla. Reduce the speed to low and gradually add the flour mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour, or up to two days, or you can get going on rolling out your dough and cutting out your cookies immediately. When ready to bake, set an oven rack in the middle position. Preheat the oven to 350 degrees F. Line two baking sheets with parchment and set aside. Working with half of the dough at a time, roll it out on a lightly floured surface to a thickness that\u2019s just under 1/2-inch-thick. Cut out 2 1/2-inch circles with a biscuit cutter and then transfer to a baking sheet, 1-inch apart. Re-roll scraps and cut out more shapes. Bake until they\u2019re lightly browned on the bottom; begin checking for doneness at 12 minutes. Let cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely. Spoon a teaspoon of chocolate onto the top of each cookie, and spread it around with a spoon into a little Gelt-sized circle. Top with sprinkles and let set in the fridge or at room temperature. Enjoy! To make the gelt, melt the chocolate in a double boiler or in a microwavable bowl in 30-second increments, stirring after each. Melt until it\u2019s just smooth and then remove from heat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 62239,"Mushrooms in Garlic Sauce, Served in a Soft Tortilla Shell 3 tablespoons olive oil 1 1/2 ounces finely chopped garlic 3 1/2 ounces chopped white onion 1 3/4 pounds mushrooms, cleaned and disinfected 3 ounce guajillo cl pepper, deveined and cut into strips 7 tablespoons white wine 3 tablespoons Worcestershire sauce Pinch salt 7 ounces mozzarella, optional Instructions: In a heated frying pan, over medium heat, add the olive oil, garlic, and onion. Lightly fry for 2 or 3 minutes. Add the mushrooms, chilies and white wine, cook for 2 minutes. Add the Worcestershire sauce and cook for 3 minutes. Season with salt, add the mozzarella, and serve with soft tortilla shell. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 62240,"Brown Butter Fruit Tart 3 eggs 1 cup sugar 1/3 cup all-purpose flour 4 teaspoons vanilla extract 3 tablespoons unsalted butter 1 sheet frozen puff pastry (1/2 package), thawed 1 pound dry beans, for baking the tart shell 1 lemon, zested 1 1/2 pints fruit (berries, figs, bananas, stonefruit, etc.) 1 pound mascarpone cheese Instructions: To make the filling: In the bowl of a stand mixer combine the eggs and the sugar and beat on high speed until the mixture triples in volume. Beat in the flour and 2 teaspoons vanilla. Meanwhile heat the butter over medium-high heat until it browns. Beat the brown butter into the batter, being sure to scrape all of the browned butter bits from the bottom of the pan. Let the batter rest for about 20 min. To assemble the tart: Preheat oven to 400 degrees F. Using a rolling pin, roll the puff pastry out until it is large enough to fill a 10-inch removable bottom tart mold. Line the tart mold with the dough then dock or poke the dough with a fork in several spots. Place parchment paper on top of the dough and fill with the beans. Bake for about 10 to 12 minutes. Remove from the oven and let cool. Add the lemon zest to the brown butter batter. When the crust has cooled add the fruit and pour the brown butter batter over the top. Return to the oven and bake for about 20 minutes. The top should be slightly souffled and the inside will be set but still moist. Allow to cool to room temperature. Mix the mascarpone cheese with 2 teaspoons of vanilla extract. Dollop a spoonful of vanilla mascarpone on each slice of tart before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 62241,"Mini Chocolate Loaf Cakes 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces, plus more for buttering the pans 1/2 cup Dutch process cocoa 1/2 cup brewed coffee 1/4 cup milk 1 1/2 cups all-purpose flour (see Cook?s Note) 1 1/2 cups granulated sugar 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/4 teaspoon fine salt 1/3 cup sour cream 1 teaspoon pure vanilla extract 2 large eggs, at room temperature Confectioners? sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Butter the insides of an 8-cup mini loaf baking pan. Put the butter, cocoa, coffee and milk in a small microwave-safe bowl. Cover and microwave until the butter melts, about 3 minutes. Whisk to combine and set aside. Whisk the flour, granulated sugar, baking soda, cinnamon, baking powder and salt in a large bowl. Whisk the sour cream, vanilla and eggs until blended in a small bowl. Whisk the hot cocoa mixture into the flour mixture and then stir in the sour cream mixture until just combined. Divide the batter equally among the loaf cups. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the loaves in the pan on a wire rack for 10 minutes and then remove from the pan and cool completely on a rack. Dust the tops of the loaves with confectioners? sugar. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 62242,"Roman-esco (Italian Romesco) with Red Snapper 1 jar roasted red peppers 1 large plum tomato, coarsely chopped 2 slices stale bread, torn 3 tablespoons pine nuts, toasted 1 clove garlic, grated or finely chopped 1 sprig fresh rosemary, leaves finely chopped, plus 1 sprig A few parsley leaves 2 tablespoons aged balsamic vinegar 1/4 to 1/3 cup extra-virgin olive oil plus 2 tablespoons 4 filets of red snapper (6 to 8-ounces each) Salt and freshly ground black pepper Flour, for dredging Instructions: Place peppers and coarsely chopped tomato in food processor with bread, pine nuts, garlic, rosemary, chopped parsley and vinegar. Turn processor on and stream in 1/4 to 1/3 cup extra-virgin olive oil to form a thick sauce. Place 2 tablespoons olive oil into a shallow saute pan and add the rosemary sprig. This will infuse the oil before adding the fish. Season snapper with salt and pepper and score skin side with cross hatches. Dredge the fish in flour and cook in the rosemary-infused olive oil for 7 to 8 minutes until crispy and golden on both sides. Serve fish in a pool of the sauce. ","[Grenache, Tempranillo, Barbera, Vermentino]" 62243,"Summer Squash and Green Rice 2 tablespoons olive oil 3 cloves garlic, minced 3 green onions, diced 2 yellow squash, sliced into half moons Kosher salt and freshly ground black pepper 1 1/2 cups long-grain brown rice 3 1/2 cups low-sodium chicken broth 3 tablespoons chopped fresh cilantro 3 tablespoons chopped fresh mint Instructions: Add the olive oil to a large skillet over medium-high heat. Once hot, add the garlic, green onions and yellow squash. Cook until soft and beginning to brown, about 4 minutes. Season with salt and pepper and continue to saute until fragrant, 1 to 2 minutes. Stir in the rice. Add the broth, bring to a simmer and reduce the heat to medium-low. Cover with a lid and cook until the rice is tender and the liquid has been absorbed, about 35 minutes. Turn off the heat and let the rice sit for 10 minutes longer.
Remove the lid and fluff the rice with a fork. Stir in the cilantro and mint. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 62244,"BBQ Beef Chili 2 teaspoons olive oil 3 garlic cloves, minced 1 medium onion, diced Salt and freshly ground black pepper 1 tablespoon tomato paste 1 pound lean ground beef (at least 90 percent lean) 2 tablespoons chili powder 1 teaspoon ground cumin One 15-ounce can no-salt-added tomato sauce 1 cup low-sodium chicken broth 3 tablespoons barbecue sauce Instructions: In a stockpot or Dutch oven over medium-high heat, add the oil, garlic and onion. Sprinkle with salt and pepper and saute until the onion gets tender and aromatic, 3 to 5 minutes. Add the tomato paste and stir well. Add the ground beef and cook until browned, stirring frequently and breaking it apart, about 5 minutes. Add the chili powder and cumin and stir until evenly distributed. Stir in the tomato sauce and broth and lower the heat to a simmer. Cook, stirring occasionally, 30 minutes. Stir in the barbecue sauce and cook for an additional 10 minutes. Serve hot. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 62245,"Blackberry Cobbler 1/2 stick butter, melted, plus more for greasing pan 1 1/4 cups plus 2 tablespoons sugar 1 cup self-rising flour 1 cup whole milk 2 cups fresh (or frozen) blackberries Whipped cream and/or ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter. In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter. Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both! ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 62246,"Gingerbread 2/3 cup shortening or 5 1/3 ounces butter 1/2 cup packed brown sugar 2 teaspoons ginger, finely grated 1 teaspoon cinnamon 1/4 teaspoon cloves 1 1/2 teaspoons salt 1 egg 3/4 cup molasses 3 cups sifted flour 1 teaspoon baking soda 1/2 teaspoon baking powder Instructions: Preheat oven to 350 degrees. In a large bowl cream together, the shortening, brown sugar, ginger, cinnamon, cloves, salt, until light and fluffy. Next mix in the egg and molasses until well combined. In a separate bowl, sift together flour, baking soda, and baking powder. Add the wet ingredients to the dry ingredients and blend until well incorporated. Cover and refrigerate dough for at least 30 minutes before using. Cut cookies into the shape of you choice and bake for 10 to 12 minutes. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62247,"Nutty Granola Cooking Spray 3 cups old-fashioned oats 1/2 cup chopped raw, unsalted walnuts 1/2 cup chopped unsalted almonds 1/2 cup chopped unsalted pecans 1/2 cup maple syrup 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 cup raisins, optional Instructions: Preheat the oven to 300 degrees F. Spray a large baking sheet with cooking spray. In a medium bowl combine the oats, nuts, maple syrup, salt, cinnamon and the raisins, if using. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes. Transfer the sheet to a cooling rack and let cool completely. Store in the refrigerator in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62248,"\Grasshopper\ Chocolate Mint Chess Pie/Milkshake One 9-inch pie shell, homemade or store-bought 1/2 cup unsalted butter 3 ounces unsweetened chocolate, chopped 3/4 cup granulated sugar 3 large eggs, at room temperature, lightly beaten 1/3 cup creme de cacao liqueur 2 tablespoons all-purpose flour 1/2 teaspoon kosher salt 1/2 teaspoon pure vanilla extract Serving suggestion: whipped cream For the milkshake option: 2 cups whole milk 1 quart really good vanilla ice cream or mint chip ice cream 8 full-size York Peppermint Patties 1 cup whipped cream 8 mini York Peppermint Patties, for garnish Instructions: Preheat oven to 350 degrees F. Blind bake the pie shell. Set aside to cool.
In a small saucepan, melt the butter over medium heat. Add the chopped chocolate and remove from the heat. Mix until the chocolate is melted.
Whisk in the sugar, eggs, liqueur, flour, salt, and vanilla. Pour the filling into the pie shell. Bake for 28 to 30 minutes, or until the chocolate moves slightly. Let cool completely on a rack at room temperature.
Serve the pie by itself, topped with whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 62249,"Green Beans with Potatoes and Smoked Turkey 1 pound smoked turkey tails or wings and turkey leg 1 yellow onion, diced
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3 to 4 large red or gold potatoes, peeled and diced into 1-inch pieces
2 pounds fresh green beans, trimmed
4 tablespoons unsalted butter
2 cloves garlic, minced
Instructions: Place the turkey tails and onion in a 4-quart Dutch oven and fill halfway with water. Season the water with the salt and 1 teaspoon pepper. Bring the water to a boil, then cover and simmer over low heat until the meat falls off the bones, about 2 hours. Remove and discard the bones and skin; return the meat to the pot. Add the potatoes and green beans to the Dutch oven and simmer until the green beans are very tender and the potatoes can be pierced easily with a knife, about 20 minutes. Meanwhile, melt the butter in a small skillet, then add the garlic and remaining teaspoon black pepper and cook for 2 minutes. When the beans and potatoes are done, scoop with a slotted spoon to a serving dish and drizzle with the garlic butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62250,"Pork Kebabs With Sesame Rice 1 teaspoon toasted sesame oil 1 1/2 tablespoons sesame seeds 1 1/4 cups jasmine or basmati rice 1 1/2 pounds boneless pork loin, trimmed and cut into 1 1/2-inch pieces Kosher salt and freshly ground pepper 2 bunches asparagus, trimmed 1 tablespoon vegetable oil 1/4 cup ponzu sauce Lemon wedges, for serving Instructions: Heat the sesame oil in a medium saucepan over medium-high heat. Add the sesame seeds and cook, stirring, until golden, about 1 minute. Stir in the rice, then add 1 3/4 cups water; bring to a boil and cook until most of the water evaporates, about 8 minutes. Cover, reduce the heat to low and cook until tender, about 12 more minutes; remove from the heat and let stand until ready to serve. Meanwhile, preheat the broiler. Thread the pork onto 4 long metal skewers, leaving space between each piece; season with salt and pepper. Place the asparagus on a baking sheet and toss with the vegetable oil and ponzu sauce. Push the asparagus to the side of the pan and add the pork skewers. Broil the pork and asparagus, turning once or twice, until the pork is browned and cooked through and the asparagus is charred in spots, 8 to 10 minutes. Divide among plates and drizzle the pork with the pan juices; serve with the sesame rice and lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 62251,"Milk-and-Cookies Cupcakes 1 stick unsalted butter, at room temperature 2/3 cup plus 2 tablespoons sweetened condensed milk 1/4 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1/2 teaspoon salt 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 cup plus 2 tablespoons whole milk 2 tablespoons mini chocolate chips 6 ounces milk chocolate, chopped 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/4 cup sweetened condensed milk, plus more for topping Pinch of salt 3/4 cup confectioners' sugar Mini chocolate chip cookies, for topping Instructions: Make the cupcakes: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with liners. Combine the butter, 2/3 cup condensed milk, the granulated sugar, egg, vanilla and salt in a food processor. Process until smooth and slightly thickened, about 2 minutes. Add the flour, baking powder and baking soda and pulse a few times until blended. Drizzle in 1/4 cup whole milk, pulsing a few times, until smooth. Divide the batter among the prepared muffin cups, filling each about three-quarters of the way; sprinkle the mini chocolate chips on top. Bake until the tops of the cupcakes are golden and spring back when lightly pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then transfer to a rack. Poke the warm cupcakes all over with a toothpick. Mix the remaining 2 tablespoons each condensed milk and whole milk; brush evenly over the warm cupcakes. Let cool completely. Make the frosting: Put the milk chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Let cool slightly. Combine the butter, melted chocolate, 1/4 cup condensed milk and the salt in a food processor and process until smooth, scraping down the sides occasionally. Add the confectioners' sugar and process until smooth, about 1 more minute. Transfer to a bowl and refrigerate until firm but still spreadable, about 20 minutes. Spread the frosting on the cupcakes, making a small well in the middle; fill each with 1/2 to 3/4 teaspoon condensed milk. Top with cookies. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 62252,"Beer Marinated T-Bone Steak, Sauteed Onions and Mushrooms, Topped with a Fried Egg 2 tablespoons muscadavo brown sugar 2 cloves garlic, minced 1 bottle dark beer 2 (10 to 14-ounce) T-Bone steaks 2 teaspoons olive oil, plus more for brushing Salt and freshly ground black pepper 1 tablespoon butter 1 small onion, sliced 1 cup mushrooms, quartered 2 large eggs Instructions: In a small bowl mix the brown sugar, garlic and beer. Place the steaks in a resealable plastic bag and add the marinade. Place it in the refrigerator for 2 to 4 hours. Preheat the grill to medium heat. Once the steak is marinated take it out of the refrigerator and set aside so the meat can rise to room temperature, about 5 to 10 minutes. Remove steaks from plastic bag and dry steaks off with paper towels. Brush with oil season with salt and freshly ground black pepper and place on grill. Cook for 5 minutes on each side for medium rare. Once cooked let it rest for 10 minutes. Place on serving plates. In a medium skillet, add butter, onions and mushrooms. Saute until golden brown, about 5 minutes. Place into bowl and set aside. In the same skillet add 2 tablespoons of oil. Crack the eggs over the skillet and fry. Once ready place mushrooms, onions and eggs on top of the steaks and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62253,"Cranberry Spinach Salad with Fig Balsamic Vinaigrette 1/4 cup fig balsamic vinegar 1/2 cup olive oil Salt and pepper One 6-ounce bag baby spinach 1 cup dried cranberries 1 cup toasted slivered almonds Instructions: Put the balsamic vinegar in a small bowl and slowly whisk in the olive oil until emulsified. Season with salt and pepper.
In a large bowl, toss the spinach, cranberries and almonds with some of the vinaigrette. Toss to mix and serve. ","[Barolo, Chianti, Tempranillo, Garnacha]" 62254,"Tropical Fruit Crumble 1/2 cup tightly packed demerara (unrefined granulated sugar) plus 1/2 cup granulated sugar 1 cup all-purpose flour, sifted 1/2 cup plus 1 tablespoon cold unsalted butter, diced 1/3 cup sweetened shredded coconut 1/3 cup raw, unsalted macadamia nuts, chopped 1 ripe pineapple, peeled, eyes removed, and cored 1 ripe papaya, peeled and seeded 1 large or 2 small ripe mangos, peeled and oblong pit removed 1 large or 2 small bananas, ripe but not brown 1/2 lime, juiced 1/2 cup granulated sugar, or more or less depending on the sweetness of fruit 2 tablespoons instant (small pearl or minute) tapioca Instructions: Preheat the oven to 375 degrees F. Select a wide 2 to 2 1/2-quart baking dish or casserole, large enough to hold 8 cups of fruit and 1 to 2 inches of crumble, and set aside. Prepare the topping: in a large bowl combine the sugars and stir with a fork to break up any lumps of demerara. Blend in the flour. With a pastry blender or by rubbing the mixture roughly between your fingers, cut in the butter until the crumble begins to lump together. (The crumble may also be prepared up to this point in a food processor fitted with a steel blade: whir the sugars together to break them up, then add the flour and whir just to mix. Add the diced butter and use quick pulses to reduce the mixture to a lumpy crumble. Transfer the crumble to a bowl and proceed with the rest of the recipe by hand.) Add the coconut and the macadamias and work these by hand, kneading the mixture until evenly moist and crumbly, then set aside. Prepare the fruit: cut the pineapple, papaya, and mango flesh into roughly 1-inch chunks and combine in large, non-reactive bowl. Peel and slice the banana, then add to bowl. Sprinkle the fruit with lime juice and toss gently to coat. In a small bowl, combine the sugar and tapioca, then toss with the fruit. Don't forget to taste! If not sweet enough for your liking, add another few tablespoons of sugar. If the sweetness is more that you care for, add another squeeze of lime. Spoon the fruit into the baking dish. Sprinkle the crumble mixture evenly over the top. Be generous! I like to have every bit of fruit covered with a good inch or so of sweet crunchy topping. Set the dish in the preheated oven and bake for about 45 minutes, or until the topping is a rich golden brown in spots and the juices from the fruit are visibly bubbling up through the crumble. Remove from the oven and cool at least 20 minutes before serving. (The crumble may be baked up to 2 days ahead and reheated in a 350 degree F oven for 15 minutes before serving.) Serve warm or at room temperature, with vanilla ice cream or a dollop of thick yogurt, lightly sweetened with flavorful honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 62255,"Yellow Tomato Salad 3 large yellow tomatoes, sliced Salt and fresh ground pepper 4 sprigs thyme, picked 1 medium Bermuda onion, thinly sliced Olive oil Sherry vinegar Instructions: On a platter scatter tomato slices. Then sprinkle with salt, pepper, and thyme; layer onion slices around on top. Now drizzle with oil and vinegar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 62256,"Paella Valenciana 1/2 teaspoon saffron 4 cups chicken stock 1/2 cup Spanish extra-virgin olive oil 2 cloves garlic, minced 2 medium tomatoes, chopped 1 large Spanish onion, chopped into eighths 1 large green pepper, chopped into eighths 1 pound boneless chicken breast, cut into 1-inch pieces 12 ounces boneless pork loin, cut into 1-inch pieces Salt and freshly ground black pepper 12 ounces shrimp, 36-40 count 8 ounces squid, tentacles and tubes, cut into 3/4-inch-wide tubes 12 scallops, 10-20 count 8 littleneck clams 8 mussels 2 cups long-grain rice 1 whole bay leaf Garnish: 1/4 cup dry white wine 1/2 cup small peas, cooked 4 white asparagus tips 2 roasted red peppers, cut into strips Instructions: Preheat the oven to 400 degrees F. Pulverize the saffron to create a powder using a mortar and pestle, and then add to a saucepan with the chicken stock and heat. Allow the saffron to dissolve; keep warm until ready to use. Heat the oil in a large Paella pan or large ovenproof casserole and saute the garlic, tomatoes, onions and green peppers until the onions are transparent. Add the chicken and pork, sprinkle generously with salt and black pepper, and cook until the meat is lightly browned on all sides. Add the shrimp, squid, scallops, clams and mussels and saute for 1 minute. Pour in the saffron chicken stock, rice and bay leaf; stir well. Bring to a boil, and then cover and transfer to the oven to bake until the rice is done, about 20 minutes. For garnish and assembly: Sprinkle the paella with the wine and garnish with the peas, asparagus tips and roasted red peppers. Serve out of the pan. ","[Rioja, Tempranillo, Garnacha, Cava]

" 62257,"Apple Spice Cake with Cream Cheese Icing 1/2 stick butter, plus extra for loaf pan 3 Granny Smith apples, peeled and cored, cut into 1/2-inch dice and tossed with a little lemon juice 1/2 lemon, juiced 1 cup apple cider 1 3/4 cups all-purpose flour, plus extra for loaf pan 1 teaspoon ground cinnamon 1 teaspoon baking soda 3 or 4 grates fresh nutmeg (about 1/2 teaspoon) 3/4 cup brown sugar 3/4 cup sugar Pinch kosher salt 1 egg 1 teaspoon vanilla extract 1/2 cup toasted and chopped walnuts 1/2 cup golden raisins Cream Cheese Icing, recipe follows One 8-ounce package cream cheese, at room temperature 1 stick butter, at room temperature 1 cup powdered sugar 1 teaspoon vanilla extract 1/2 lemon, juiced Instructions: Preheat the oven to 350 degrees F. Melt the butter in a large saute pan over medium heat. Toss in the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the mixture to a food processor and pulse into a coarse paste. Reserve. In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add the pureed apples, the egg and vanilla. Stir to combine. Toss in the walnuts and raisins. Butter and flour a loaf pan. Pour the batter into the prepared pan and put it in the preheated oven. Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes. Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely. Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve. Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 62258,"Chocolate Babka Bread Pudding with Rum-Spiked Cherries 1/2 cup sun-dried cherries 1/4 cup dark rum
1 (16-ounce) loaf chocolate babka
Butter for the baking dish 2 cups whole milk
5 large eggs
1/2 cup granulated sugar
1 tablespoon unsalted butter
1 cup heavy cream
1/4 cup confectioners? sugar
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract
3 ounces dark chocolate, shaved Instructions: Preheat the oven to 350 degrees F. Combine the cherries and rum in a small saucepan and bring to a simmer over medium heat. Remove from the heat and allow to steep for 10 minutes to soften. Cut the chocolate babka into 1 1/2-inch cubes. Spread out evenly on a baking sheet and bake until browned around the edges, 7 to 8 minutes. Remove from the oven and set aside. Lightly butter the bottom and sides of a 9 by 13-inch baking dish. In a large mixing bowl, whisk together the milk, eggs and granulated sugar until combined. Add the toasted babka and rum and cherries and mix well. Pour the mixture into the prepared baking dish. Place on a baking sheet (to catch any spillover) and bake in the oven for 35 to 40 minutes; the pudding is done when lightly browned around the edges and the mixture springs back when pressed gently in the center. Let cool at least 15 minutes before serving. In a medium bowl, combine the heavy cream, confectioners? sugar, orange zest and vanilla. Beat until soft peaks form. Serve bread pudding warm with dollops of whipped cream on top and garnished with shaved chocolate. ","[Riesling, Moscato, Tawny Port, Brandy]" 62259,"Loin of Yukon Caribou with Mulled Red Cabbage, Semolina Gratin, and Quince 4 cups shredded red cabbage 4 ounces red wine 2 ounces sherry vinegar 1 peeled and diced Granny Smith apple 1 small white onion, sliced 4 tablespoon maple syrup (Canadian) 2 (4 ounce) rashers bacon, diced 1 cinnamon stick 1 teaspoon ground juniper berries 1 teaspoon caraway seeds 2 teaspoons olive oil 4 (6-ounce) filets caribou (from the saddle) Kosher salt and freshly ground black pepper 2 tablespoons butter 8 ounces concentrated veal or caribou jus 2 ounces cold sweet butter, diced 1 teaspoon thyme leaves 8 pieces Cooked Quince, recipe follows Semolina Gratin, recipe follows 1 large quince, peeled, cored and cut into 8 wedges 4 ounces simple syrup (equal parts sugar and water brought to a boil and allowed to cool) 1 lemon, juiced 2 ounces water 1 quart milk 1/4 cup sweet butter 1 1/4 cups semolina 1/2 cup grated oka (semi-soft cheese similar to smoked gouda) 2 egg yolks Salt and freshly ground black pepper 1/4 cup Parmesan 1/4 cup bread crumbs Instructions: Cabbage: combine all ingredients and marinate in the refrigerator for at least 24 hours. Place marinated cabbage in a large pot, over low heat. Simmer for 1 1/2 hours, covered. Adjust seasoning. To reheat, saute cabbage over medium heat in 2 tablespoons of olive oil, just to heat and reserve. Preheat oven to 450 degrees F. Season loins liberally with kosher salt and pepper. Over medium high heat in whole butter, sear all sides. Place in oven for 7 to 10 minutes for rare to medium rare. Sauce: Place jus in saucepan and bring to a simmer. Place quince in jus, simmer for 5 minutes, then add cold butter, whisking gently. Before serving, finish with thyme. Place 1/4 of the cabbage in middle of plate. Place cake of semolina beside cabbage. Slice loin into 3 even slices and lay over the gratin. Drizzle quince and sauce around and on top of the caribou. Plate the remainder of the ingredients in the same way. In a covered pot, cook the quince over low heat in the syrup, lemon, and water. When the quince is almost fork tender (20 minutes), remover cover and continue to cook for 10 minutes until quince is fork tender. Let quince cool in liquid. Keep refrigerated. Bring milk to scald and add the butter, whisking quickly. While whisking, add semolina in a steady stream. Keep whisking until mixture thickens. Turn down heat and cook over low heat for 10 to 15 minutes. Remove from heat and whisk in the oka and yolks. Adjust seasonings. Transfer to a casserole and sprinkle the gratin with the Parmesan and breadcrumbs. Refrigerate until ready to use. Quarter for serving. Reheat in a 375 degree F oven for 12 to 15 minutes, gratin under a broiler to finish. ","[Chardonnay, Pinot Noir, Barolo, Riesling]" 62260,"Sweet Pepper Everything Bagel Dip 2 tablespoons poppy seeds 2 tablespoons white sesame seeds
1 tablespoon black sesame seeds
1 tablespoon dried minced garlic
1 tablespoon dried minced onion
Kosher or coarse salt
Two 8-ounce packages cream cheese
1/4 cup red pepper relish, plus more for serving
One 7-ounce bag bagel chips, for serving Instructions: Combine the poppy seeds, white sesame seeds, black sesame seeds, garlic, onion and 1 tablespoon salt in a small bowl. Mix together and add 2 tablespoons of the mix to a food processor. Set the remaining mix aside in an airtight container for later use. Add the cream cheese and pepper relish to the food processor and pulse until completely combined. Transfer the mixture to a serving bowl and top with a little of the remaining spice mix and more pepper relish. Serve with bagel chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 62261,"Frito Pie 2 tablespoons vegetable oil 2 cups chopped onions Salt Cayenne 2 pounds beef bottom round, cut into 1/2-inch cubes 1 tablespoon chili powder 2 teaspoons ground cumin Crushed red pepper 2 teaspoons dried oregano 2 tablespoons chopped garlic 3 cups crushed tomatoes 1/2 cup tomato paste 2 cups beef stock 2 cups canned dark red kidney beans 1 1/2 tablespoons masa 1 1/2 tablespoons all-purpose flour 1 bag Frito Chips 1 1/2 cup grated Monterey Jack cheese 6 tablespoons sour cream 1 small jar of jalapenos Instructions: In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the beef , chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and flour together with a little liquid from the stockpot. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 62262,"Sauteed Squash and Zucchini 4 to 5 zucchini 4 to 5 yellow crookneck squash 2 tablespoons olive oil 2 tablespoons finely chopped onions Salt Freshly ground black pepper Instructions: Slice zucchini and squash very thin. Heat olive oil and saute onion until tender. Add zucchini and squash. Toss until tender and crisp. Add salt and pepper. Serve immediately (if it sits to long it will become mushy). ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 62263,"Roasted Broccoli with Lemon Garlic Butter and Toasted Pine Nuts 1 pound broccoli florets 2 tablespoons olive oil Salt and freshly ground black pepper 2 tablespoons unsalted butter 1 teaspoon minced garlic 1/2 teaspoon grated lemon zest 1 to 2 tablespoons fresh lemon juice 2 tablespoons pine nuts, toasted Instructions: Preheat oven to 500 degrees. In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender. Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 62264,"Sauteed Pears with Pumpkin Seed Praline Cream 2 large bosc pears, ripe but fir , peeled, cored and sliced 1 tablespoon butter 1/2 vanilla bean, scraped 1/4 cup port 1 tablespoon lemon juice 1 cup whipping cream, whipped to soft peaks 1 tablespoon icing sugar Ground pumpkin seed praline, recipe follows 1/2 cup sugar 1/4 cup pumpkin seeds, shelled Instructions: Saute pears in butter for about 3 to 4 minutes or until just soft and golden. Add the vanilla, port and lemon juice. Toss for a couple of minutes just to reduce sauce a little. Remove from heat. Whip cream with icing sugar until peaks begin to form. Fold in the ground praline. Serve over warm pears. In a medium saucepan with heavy bottom on high, heat sugar until melted and starting to turn amber. Add the pumpkin seeds and continue to cook for about 2 minutes or until sugar turns a rich brown caramel color. Be cautious because seeds will pop. Tilt pan to blend sugar, do not stir. Ensure that you have a baking sheet lined with parchment paper ready as mixture is very hot. Remove from heat immediately and pour onto baking sheet. Let cool completely. Transfer to food processor and grind. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 62265,"Chicken Katsu with Ginger Rice 1 cup all-purpose flour 2 large eggs, lightly beaten
1 cup panko breadcrumbs
4 chicken cutlets (4 to 5 ounces each) Kosher salt and freshly ground pepper 1 1/2 tablespoons vegetable oil, plus more for frying 3 cloves garlic, minced 2 teaspoons minced peeled ginger 3 heads baby bok choy (about 12 ounces), trimmed and chopped 3 cups cooked white rice, cooled 3 scallions, thinly sliced Katsu sauce, for serving Instructions: Put the flour, eggs and breadcrumbs in 3 separate shallow bowls. Season the chicken with salt and pepper; dredge each cutlet in the flour, dip in the egg, letting the excess drip off, then dredge in the breadcrumbs until evenly coated. Transfer to a plate. Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown and crisp, about 4 minutes. Flip and continue cooking until golden on the other side, about 3 more minutes. Remove the chicken to a rack set on a baking sheet to drain; season with salt. Meanwhile, heat 1 1/2 tablespoons vegetable oil in another large nonstick skillet over high heat. Add the garlic and ginger; cook, stirring, until golden, about 30 seconds. Add the bok choy; season with salt and cook, stirring, until the bok choy is wilted, about 1 minute. Add the rice and cook, stirring, until warmed through, about 2 minutes. Stir in the scallions; season with salt. Serve the chicken with the rice and katsu sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 62266,"Dual Controls Chicken and Steak - Herb Poached Chicken with Olive Salsa over Basmati Rice and New York Strip Steak with Sauce Robert over Baby Potatoes 1 whole head garlic 1 teaspoon olive oil, plus 2 tablespoons extra-virgin olive oil 1 large tomato, seeds removed and medium diced 1/4 cup chopped fresh basil leaves, packed 1/4 cup packed chopped fresh flat-leaf parsley 2 teaspoons cracked black peppercorns 1/2 cup pitted medium diced kalamata olives 1 tablespoon butter 1 cup basmati rice (Before use, place in a bowl, cover with water and skim off any impurities that rise to the surface. Then transfer to a strainer and rinse well) 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme 1 teaspoon salt 1/4 teaspoon ground pepper, black or white 1 pint (2 cups chicken stock) 1 tablespoon olive oil 1 shallot, minced 1 cup (about 3 ounces) white mushrooms, cleaned, trimmed and sliced 1/2 cup Merlot 2 teaspoons cornstarch 1 tablespoon water 2 teaspoons tomato paste 1 teaspoon Dijon mustard 1/4 cup demi-glace 2 teaspoons fresh finely minced flat-leaf parsley (from about 3 to 4 large sprigs) Salt and freshly ground black pepper Oil 3 ounces bacon strips 1 medium onion, diced 6 baby potatoes, sliced Salt and freshly ground black pepper 1 tablespoon minced scallions, white and tender green parts only 1 quart chicken stock 1/3 cup packed fresh basil leaves 1/8 cup packed fresh tarragon leaves 1/4 cup packed fresh parsley leaves 6 (3 or 4-ounce) boneless chicken breasts Oil 3 (6 to 8-ounce) New York strip steaks Salt and freshly ground black pepper 1 pound steamed haricots verts, as garnish Instructions: Preheat oven to 350 degrees F. To make the olive salsa for the chicken topping, slice the root end off the entire head of garlic and turn it upside down, wrap it in aluminum foil and mold the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour about 1 teaspoon olive oil on the garlic so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle. In a small bowl combine the tomato, basil, parsley, peppercorns, olives and 2 tablespoons olive oil. Gently squeeze the roasted garlic cloves from the skins into the mixture. Fold everything together and set aside to let flavors integrate. For the rice accompaniment to the chicken, melt the butter in a medium saucepan over medium heat and stir in the basmati rice, thyme leaves, salt, and pepper, allowing rice to toast for a few minutes. Then add the chicken stock, bring to a boil, reduce heat to low, cover and let simmer covered and undisturbed for 20 minutes. Remove from heat and let stand 5 minutes. While the rice is cooking begin the sauce for the steak. Heat the olive oil in a medium saucepan, over medium-high heat, and saute the shallot until it becomes translucent. Add the mushrooms and cook until they are tender and give up their juices. (While the mushrooms are cooling, begin sauteing the bacon in a separate skillet for the potatoes.) Add the merlot and cook for about 5 minutes. Meanwhile, in a separate small bowl, make a slurry with 1 tablespoon water and the cornstarch, then add the tomato paste and Dijon mustard and mix thoroughly until smooth. Add this mixture to the pan of mushrooms along with demi-glace and parsley. Season with salt and pepper to taste. Turn heat down to medium low, and allow to reduce and thicken. While the mushrooms are cooking, heat the oil in the deep-fryer to 375 degrees F or according the manufacturer's instructions for potatoes. Saute the bacon strips in a skillet until crispy. Remove to paper towels to drain and cool to room temperature. Drain excess bacon fat from the skillet leaving a coating in which to saute the onion. Cook until the onion becomes translucent. Deep-fry the baby potato slices until golden and drain on paper towels. Transfer them to the pan of onions, and crumble in the bacon. Toss in the scallions and season with salt and pepper. Cover and keep warm. Heat the oven to 375 degrees F for the steak, if you are finishing in the oven. In a large saute pan, heat the chicken stock over medium-high heat. Add the basil, tarragon and parsley, bring to a boil to integrate flavors, then reduce heat. This is your poaching liquid. Season the chicken breasts generously on both sides with salt and pepper, rubbing the seasoning in, and place the chicken in simmering poaching liquid. (Remember, you are poaching, not boiling. The liquid should be kept at a simmer.) Poach chicken until cooked through, about 10 minutes, turning breasts midway through cooking period. Remove to paper towels to drain. Heat olive oil over medium-high heat in a skillet with oven-safe handles. Season the steaks with walt and pepper. Sear for about 2 minutes per side undisturbed (to let seasonings integrate into the surface of the meat) and then to your preferred level of doneness. Transfer the entire skillet to the oven to finish (about 10 minutes for medium-rare) They can also be cooked on a grill. Let steaks rest, then slice into 1/4- inch thick slices. On half of the serving plate, spoon some basmati rice, top with a piece of chicken, and spoon olive salsa over chicken. On the other half of the serving plate, spoon some potatoes, top with a \fan\ of steak slices (about 3 ounces of steak or an amount equal to half of a strip steak, per person) and drizzle sauce over sliced steak. Garnish the plate with haricots verts. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Malbec]" 62267,"Arroz Rojo 2 plum tomatoes, cored 2 tablespoons vegetable oil 1 cup minced white onion 2 cloves garlic, minced 1 cup long-grain rice 1 3/4 cups chicken broth 1/4 cup canned tomato sauce 1 serrano cl 1 sprig fresh cilantro Salt Instructions: Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin. Heat the oil in a medium heavy skillet over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the broth, tomato sauce and grated tomato and bring to a boil. Add the serrano, cilantro sprig and salt, to taste. Bring to a boil, reduce the heat to medium and simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Turn off the heat under the skillet. Cover the rice and let stand for 8 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 62268,"Fried Egg Sandwich 1 tablespoon ketchup 1/2 teaspoon chipotle in adobo sauce 2 slices sourdough bread 2 slices Cheddar 1 tablespoon unsalted butter 1 slice bacon, halved
1 egg Instructions: Combine the ketchup and chipotle and spread on the inside of each piece of bread. Place the cheese between the bread at an angle so that the edges hangover the sides of the bread. Butter the outside of one bread slice with half the butter. Heat a skillet over medium heat. Press the sandwich on, buttered-side down. Press until the bread is golden brown and the cheese has started to melt. Butter the other side (which is facing up) with the remaining butter and flip. Cook until golden brown and the cheese is gooey, this should all take 3 to 4 minutes. Remove the sandwich from the heat and hold. Meanwhile, in a pan over medium heat, cook the bacon until barely crisp, about 5 minutes. Flip the bacon, pushing the two pieces next to each other to form a square. Crack the egg on top, cooking into the bacon. Continue cooking until the egg is set, about 5 minutes. Open up the sandwich (use a spoon to help pull apart the bread) and slide in the eggs and bacon. Close up, slice and enjoy. ","[Rhone Blends, Zinfandel, Tempranillo, Garnacha]" 62269,"Double Chocolate Chip Cookies with Pecans 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 11 ounces bittersweet or semisweet chocolate 1/2 cup (1 stick) unsalted butter, cut into cubes 1 tablespoon vanilla extract 2 teaspoons instant espresso powder 3 large eggs 1/3 cup packed light brown sugar 1 cup granulated sugar 12 ounces (about 2 cups) chocolate chips 1 3/4 cups chopped pecans Instructions: Position 1 rack in the top 1/3 and another in the bottom 1/3 of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Sift together the flour, baking soda and salt into a medium bowl and set aside. Melt the chocolate and butter in the top of a double boiler over hot, simmering water. Remove from the heat but keep the chocolate mixture over a bowl of hot water to ensure that the mixture does not set. In a small bowl, combine the vanilla extract and the espresso powder and whisk until the espresso powder is dissolved. Stir the espresso mixture into the chocolate mixture. Combine the eggs and both sugars in the 4 1/2 quart bowl of a heavy-duty electric mixer. Set the bowl over a pan of hot, hot simmering water. Stir with a hand-held wire whisk until warm to the touch. Attach the bowl to the mixer stand. Using the wire whip attachment, whip the mixture on high speed until pale, thickened and cool, about 5 minutes. Fold into the warm chocolate mixture. Fold in the flour. Stir in the chocolate chips and pecans. Drop the dough by rounded tablespoons onto the 2 prepared pans leaving about 1 to1/2 inches between the cookies. Bake for 12 to14 minutes or until the cookies are set: switch the positions of the baking sheets halfway through the baking time for even baking. Cool the cookies on the baking sheets on wire racks for about 3 minutes, then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough. ","[Pinot Noir, Barolo, Tempranillo, Zinfandel]" 62270,"Roasted Plum Tomato Sauce 1 tablespoon olive oil 1 cup finely chopped onion 2 teaspoons minced garlic 1 cup roasted plum tomatoes*
1 cup tomato sauce (your own or store-bought) 1/2 cup chicken stock or canned broth 1/4 cup chopped fresh basil leaves 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Heat oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust seasonings with salt and pepper. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 62271,"Empanadas 2 cups flour 1/2 cup lard 2 1/2 tablespoons unsalted butter 1/2 teaspoon sea salt About 1/2 cup iced water 1 pound lean ground beef 1 medium onion, chopped 2 cloves garlic, chopped 1/3 cup toasted almonds coarsely chopped 1/3 cup dark raisins 8 Italian Roma tomatoes 2 to 4 serrano chilies Juice of 2 limes 1 1/2 teaspoons sea salt 1 teaspoon freshly ground black pepper 1 teaspoon ground cumin 1/8 teaspoon ground cloves 1/8 teaspoon cinnamon Sea salt, to taste Freshly ground black pepper, to taste Instructions: Dough: In a large bowl, combine the flour with the lard, butter, and salt. Mix lightly with your fingertips until the dough forms grapesized pieces. You should still be able to see streaks of fat. Stir in the water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more water if needed. Refrigerate for at least 1 hour, then remove and let it return to room temperature, about 1 hour, before rolling. The dough can be frozen for as long as a week. Pinch off about half the dough. Roll out, on a floured surface, to a thickness of 1/8inch. Cut out 3inch circles. Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles. Repeat, with the rest of the scraps. This should be enough dough for about 24 empanadas. Filling: In a large heavy skillet, over a medium high heat, saute the ground beef until the meat is browned, about 6 to 8 minutes. Drain off the excess fat. Add the onion and saute 2 minutes. Then add the garlic, almonds, and raisins, and saute 1 minute. Place the tomatoes, chilies, lime juice, salt, and pepper in a blender and puree until smooth. Add the puree, cumin, cloves, cinnamon and salt and pepper to the skillet and cook for about 5 minutes to get rid of any excess liquid. Cool. Place a spoonful of filling in the center of each circle of pastry. Fold over the pastry and seal the edges. Let the empanadas rest in the refrigerator 1/2 hour or freeze immediately. (Bake the frozen empanadas without defrosting.) Empanadas may be glazed (1 egg and 2 tablespoons milk, well beaten) and baked until golden in a 400 degree oven, for about 15 minutes. Or they may be deep-fried in oil at 375 degrees until golden brown, 1 to 2 minutes a side. (If you deepfry them, make sure the edges are well sealed so the filling won't leak.) ","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]" 62272,"Prosecco and Scotch Whiskey Julep Ice 1 cup Mint Simple Syrup, recipe follows 1 cup single malt Scotch whiskey, such as Glenfiddich 5 fresh mint sprigs, plus extra for garnish 2 cups prosecco, chilled 1 cup sugar 1 packed cup packed fresh mint leaves Instructions: In an ice-filled pitcher, mix together the Mint Simple Syrup, whiskey and 5 mint sprigs. Slowly pour in the prosecco and mix. Pour into glasses and garnish with mint sprigs In a small saucepan, combine the sugar, 1/2 cup water and mint leaves over medium heat. Bring to a boil, reduce the heat and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
","[Prosecco, Glenfiddich]" 62273,"Roasted Honey-Cinnamon Sweet Potatoes 2 1/2 pounds sweet potatoes (about 6) 4 tablespoons salted butter, melted 2 tablespoons honey 1/2 teaspoon ancho cl powder 1/2 teaspoon ground cinnamon Kosher salt 1/2 cup chopped pecans Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Pierce the sweet potatoes all over and heat in the microwave on high, turning them over halfway through, until cooked through, 8 to 12 minutes. (Some potatoes will cook faster than others. After cooking halfway, check the potatoes every 2 minutes; they should feel soft when you squeeze them.) Cut into large chunks and place on the prepared baking sheet. Stir together the butter, honey, cl powder, cinnamon and 1/4 teaspoon salt in a small bowl. Pour the mixture over the potatoes and toss to coat. Roast until the honey butter is bubbly and the potatoes are glazed, 15 minutes. Toss well. Sprinkle with the chopped pecans and bake until the nuts are toasted, about 5 minutes more. Season with salt and serve.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62274,"Turkey Ragu with Polenta 2 tablespoons extra-virgin olive oil 4 tablespoons butter 2 pounds ground turkey 2 teaspoons poultry seasoning Salt and freshly ground black pepper 2 sprigs rosemary, finely chopped 2 large cloves garlic, finely chopped 1 onion, finely chopped 1/2 cup store-bought shredded carrot or 1 small carrot, finely chopped 2 ribs celery from the heart with leafy greens, finely chopped 1 fresh bay leaf 1/4 cup tomato paste 1/2 cup red wine 4 cups turkey stock or chicken stock 1 (28-ounce can) San Marzano tomatoes 1 cup whole milk 1 cup quick cooking polenta 1/3 to 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table A handful flat-leaf parsley, chopped Instructions: In a heavy deep skillet heat oil and 2 tablespoons butter over medium-high to high heat, add meat, season with poultry seasoning, salt and pepper, brown the meat and crumble, 7 to 8 minutes. Add rosemary, garlic, onions, carrots, celery, bay leaf and cook to soften 7 to 8 minutes more. Stir in tomato paste 1 minute then red wine, stir a minute more, add 1 1/2 to 2 cups stock and tomatoes and break up tomatoes with a spoon. Adjust seasonings, reduce 12 to 15 minutes and serve over polenta. While sauce cooks bring remaining stock and milk up to a boil and whisk in polenta and cook for 2 to 3 minutes. Remove from heat and stir in cheese, a little salt and pepper, 2 tablespoons butter and parsley. Scoop thickened polenta into shallow bowls and top with liberal amounts of ragu. Pass extra cheese at the table. ","[Barolo, Barbaresco, Chianti, Rioja]

" 62275,"Spinach Salad with Grilled Peaches 1/2 cup pecans 4 ripe peaches, pitted and quartered 2 tablespoons vegetable or olive oil 1/2 pound hickory-smoked bacon, roughly chopped 8 cups baby spinach 1/2 small red onion, thinly sliced 1/2 cup (4 ounces) crumbled Danish blue cheese 1/4 cup buttermilk 1/4 cup sour cream 1/4 teaspoon sugar Salt and freshly ground pepper Instructions: Preheat the oven to 350 degrees. Place the pecans on a baking sheet and toast in the oven until golden and fragrant, 6 minutes; roughly chop. Preheat a grill to medium-high heat on one side and medium heat on the other. Lightly brush the peaches with oil and grill over medium until nicely marked, about 4 minutes per side. Meanwhile, place a flat cast-iron skillet on the grill over medium-high heat. Add the bacon and cook until crisp; transfer to a paper-towel-lined plate. Combine the spinach, red onion, grilled peaches, pecans and bacon in a large bowl. Make the dressing: Mash the blue cheese with a fork in a bowl. Mix in the buttermilk, sour cream, sugar, and salt and pepper to taste. Toss with the salad just before serving. Photography by Miki Duisterhof ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62276,"The Best Banana Pudding 6 cups whole milk 1 1/3 cups granulated sugar 2/3 cup cornstarch 12 large egg yolks 1 tablespoon vanilla bean paste 1 1/2 teaspoons kosher salt 4 tablespoons cold unsalted butter, cut into cubes 114 vanilla wafer cookies, such as Nilla Wafers (from two 15-ounce boxes), plus 5 cookies, crushed 12 medium-ripe bananas, sliced about 1/4 inch thick 3/4 cup cold heavy cream 2 tablespoons confectioners' sugar Instructions: Bring the milk to a simmer in a large saucepan over medium heat, then remove from the heat. Meanwhile, whisk the sugar, cornstarch, egg yolks, vanilla paste and salt together in a medium bowl. While whisking, slowly add about 1 cup of the warm milk to the egg mixture. Pour the egg mixture back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until the mixture comes to a boil. Lower the heat to maintain a simmer and cook until thickened, 3 to 5 minutes. Remove from the heat and whisk in the butter. Transfer the pudding to a large bowl and press a piece of plastic wrap directly against the surface. Refrigerate until cold, about 1 hour. Arrange 19 wafer cookies in the bottom of a 4-quart trifle dish. Top with 1 cup pudding, then arrange 2 sliced bananas on top. Repeat the layers ending with bananas. Add the heavy cream, confectioners' sugar and a pinch of salt to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 2 minutes. Spread the whipped cream over the pudding and sprinkle the crushed wafer cookies around the border. Refrigerate until the pudding is firm, at least 2 hours or up to overnight.
","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 62277,"BBQ Turkey Sandwiches 4 slices rustic Italian bread, lightly toasted 1/4 cup Hellmann's? or Best Foods? Real Mayonnaise 1/4 cup barbecue sauce 2 cups sliced deli turkey breast or leftover turkey 6 slices crisp-cooked bacon 1 cup shredded Monterey Jack cheese (about 4 oz.) Instructions: Arrange bread on baking sheet. Combine Hellmann's? or Best Foods? Real Mayonnaise with barbecue sauce. Spread 1/2 of the mayonnaise mixture on bread. Toss turkey with remaining mixture. Arrange turkey on bread, then top with bacon and cheese. Broil 1 minute or until cheese is melted. Tip: To add sauteed mushrooms, melt 1 tablespoon I Can't Believe It's Not Butter!? Spread in 12-inch nonstick skillet and cook 1 package (10 oz.) sliced mushrooms, stirring occasionally, 6 minutes or until golden. Season with salt and pepper to taste, then add to sandwiches before adding bacon and cheese. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 62278,"Molten Caramel Cakes 2 cups/500ml chopped white chocolate 1/4 cup/60ml butter, plus more for the ramekins 2 cups/500ml store-bought dulce de leche 4 eggs, at room temperature 1/4 cup/60ml sugar 1 cup/250ml all-purpose flour Maldon sea salt, for sprinkling on top Instructions: Melt the white chocolate with the butter in a saucepan over low heat. Add the dulce de leche and stir until incorporated. Remove from the heat and set aside. Preheat the oven to 425 degrees F (220 degrees C). Using a stand or hand mixer, beat the eggs with the sugar until the mixture is pale and has doubled in volume. Gradually add the white chocolate mixture, and then the flour. Take your time to avoid lumps. Divide the batter among 6 ramekins. Bake until the cakes are golden brown and the centers are still soft, about 15 minutes. Sprinkle with sea salt and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 62279,"Kielbasa with Mashed Potatoes 1 1/2 pounds small Yukon gold potatoes, halved 1 pound kielbasa 1 1/2 tablespoons unsalted butter 1 small head broccoli, florets roughly chopped 1 cup sauerkraut, drained 2/3 cup whole milk 1 tablespoon whole-grain mustard Kosher salt and freshly ground pepper Instructions: Put the potatoes in a large microwave-safe bowl and add 3 tablespoons water; cover with plastic wrap and microwave until tender, about 12 minutes. Meanwhile, cut the kielbasa into 4 equal pieces; halve lengthwise. Melt 1/2 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning occasionally, until browned and heated through, about 10 minutes. Transfer to a plate and cover loosely with foil to keep warm. Increase the heat under the skillet to medium high; add the remaining 1 tablespoon butter. Add the broccoli and 1/4 cup water and cook, stirring, until crisp-tender, about 5 minutes. Add the sauerkraut and toss to warm through. Drain the potatoes. Warm the milk in the microwave, about1 minute; add to the potatoes along with the mustard, 1/2 teaspoon salt, and pepper to taste. Coarsely mash with a potato masher or fork. Serve the kielbasa with the potatoes and the broccoli. ","[Riesling, Pinot Grigio, Chianti, Tempranillo]" 62280,"Spicy Salisbury Cutlets with Sweet Onion Relish 1 1/2 pounds lean ground beef 1/2 sweet red pepper, finely chopped 1/2 green pepper, finely chopped 1/2 cup dry bread crumbs 1/4 cup Dijon mustard 1/2 teaspoon chili powder 1/2 teaspoon hot pepper flakes 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon black pepper 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1 egg, lightly beaten 2 tablespoons vegetable oil 3 red onions, chopped 1/2 cup apple juice 2 tablespoons liquid honey Instructions: In a large mixing bowl, combine the ground beef, red and green peppers, bread crumbs, Dijon mustard, chili powder, hot pepper flakes, onion powder, garlic powder, paprika, black pepper, dried basil, thyme and egg. Mix well. Shape the mixture into 4 patties. In a skillet, heat 1 tablespoon of the oil. Saute Salisbury steaks, about 5 minutes on each side, until golden brown. Remove from pan and keep warm in oven. In the skillet, heat the remaining 1 tablespoon oil. Saute the red onions for 3 minutes. Add the apple juice and honey. Saute until onions are golden brown. Serve relish over Salisbury steaks. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 62281,"Chicken Biscuits 7 cups all-purpose flour, plus more for dusting 2 cups pastry flour
3 tablespoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 pound butter, cut into 1/2-inch cubes, cold
3 3/4 cups buttermilk
1 egg 1 tablespoon heavy cream 1 cup buttermilk 1 tablespoon hot sauce
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper 1/4 teaspoon ground black pepper
4 chicken cutlets, pounded 1/2-inch thick
2 cups vegetable oil 2 cups plain breadcrumbs or panko
1/2 cup (1 stick) butter, soft 1/2 cup honey
Hot sauce, such as Frank's RedHot, for serving Instructions: For the biscuits: Preheat oven to 400 degrees F. Mix flours, baking powder, salt and baking soda in a bowl. Add cubed butter and toss. Pulse mixture in food processor until butter is pea-sized. Put this in a large bowl and add buttermilk. Mix with hands until dough comes together but still has shaggy bits, then dump onto a floured table. Work with the heel of your hand pushing the dough into the table away from you and roll it back onto itself. Continue heeling and rolling until dough is smooth, but do not overmix. (Pieces of butter should still be visible.) Use a rolling pin to roll the dough until it's about 1 1/2 inches thick. Flour a round biscuit cutter and cut the biscuits. Flip the biscuits and place on a sheet pan. Beat together the egg and heavy cream in a small bowl. Brush biscuits with egg wash. Bake 22 minutes. For the fried chicken cutlets: Combine buttermilk, hot sauce, salt, cayenne and black pepper in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill 1 to 3 hours. Pour oil into a large skillet to a depth of 1/2-inch and heat over medium-high heat until oil bubbles immediately when a sprinkle of breadcrumbs is added. (Oil should be at 325 degrees F.) Meanwhile, place breadcrumbs in a shallow bowl. Remove chicken from marinade. Dredge chicken in breadcrumbs, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel-lined baking sheet to drain. For the honey butter and sandwich assembly: Whisk together the butter and honey in a bowl. Split a biscuit and slather both halves with honey butter. Place a fried cutlet on bottom half and pour a generous amount of hot sauce over. Top with other biscuit half. Repeat with the remaining chicken cutlets. Save remaining biscuits for another use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 62282,"Soft Shell Crab Salad with a Fennel Bouillabaise Vinaigrette 1 large cleaned soft shell crab 3 ounces seasoned all purpose flour 5 ounces whole butter 1/4 pound assorted Asian green mix 1 large bulb of fennel, cleaned and julienned 1 cup lobster stock 1 teaspoon tomato paste 1 pinch saffron 3 ounces seasoned rice wine vinegar 2 ounces Pernod or Richard 6 ounces olive oil Instructions: Clean soft shell crab by removing the gills and the eyes. Season 3 to 4 ounces of all purpose flour with salt and pepper to taste, remembering that crab have a certain amount of salt. I also like to add cayenne pepper for spice. Then, dredge the cleaned crab in flour, making sure to pat off all excess. In a saucepan with 3 ounces of whole butter, cook crab on medium heat until golden brown on both sides. Arrange Asian greens on a plate. In a saucepan melt 2 ounces of butter. Add fennel, white wine, lobster stock, tomato paste, and saffron. Cook uncovered until reduced to a glaze. Remove fennel with a slotted spoon and place on the salad. Make remaining liquid into a vinaigrette by adding vinegar and Pernod then slowly whisk in olive oil. Drizzle vinaigrette on salad until dressed. Then place hot, crisp crab on salad. Garnish with fried fennel tops. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62283,"Pierogis 13 cups all-purpose flour 1/4 cup salt 4 eggs 3 tablespoons canola oil 4 cups cold water 8 ounces sour cream or cream cheese Desired filling (mashed potato and cheddar cheese; mashed potato, mushroom and Swiss cheese; sauerkraut ? make sure that filling is not too watery) 3 tablespoons butter Sauteed onions, for garnish Sour cream, for garnish Chives, for garnish Instructions: Combine flour and salt in an electric mixer for 30 seconds. In a large bowl, combine eggs, oil, and 3 cups of water. Put electric mixer on a slow speed and add sour cream and egg mixture to the flour mixture. Mix for about 2 1/2 minutes. At this point check the dough and make sure it is creamy and pliable, if it is too sticky, add a bit of flour, if it is not pliable add more water. When dough reaches desired texture, remove from the mixer and let rest on a floured table, covered with plastic wrap, for about 30 minutes. After 30 minutes, begin working the dough with a floured rolling pin. Roll dough out to a rectangular shape that is 1 to 1 1/2-inches thick. Cut this into quarters. Take 1 sheet and roll out to 1/4-inch thickness. If dough begins to stick, sprinkle it with a bit of flour. Using a 2 to 3-inch cookie cutter, cut dough into circles. Once circles are cut, roll the circles to 1/8-inch. Place 1 tablespoon of the desired filling in the center of each circle. Lightly wet 1/2 of the edge of the circle with water, fold over and crimp together. Gently place pierogi into hot salted water that is just under boiling point, about 190 degrees F, and cook for 3 minutes or until pierogi float. Drain. Melt butter in a large frying pan. Add pierogis and cook until golden brown. Serve with Sauteed onions, a dollop of sour cream and chopped chives. ","[Burgundy, Pinot Grigio, Riesling, Tempranillo]" 62284,"Sausage with Apple and Sage 2 pork sausages, cooked 1 Granny Smith apple, peeled and cored 2 tablespoons olive oil, plus more as needed 2 tablespoons butter Pinch sugar 24 small sage leaves Instructions: Slice the pork sausage into 1/4-inch/1/2 cm-inch slices on the bias. Cut the apple into 24 cubes. Heat the oil in a saute pan and fry the sausage slices on both sides until golden brown, remove to a platter. Wash the pan before melting the butter in the pan for the apples. Add the sugar, and fry the apple cubes, tossing occasionally, until golden on all sides. Add a little more oil to the pan, if needed, and fry the sage leaves until slightly crisp, 30 seconds to 1 minute. Lay a fried sage leaf on each sausage slice. Top with a cube of sauteed apple. Pierce with a toothpick and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 62285,"Strawberry Ice Cream 3 cups half-and-half 2 cups plus 2 tablespoons sugar
1 vanilla bean (or 1 teaspoon vanilla extract)
9 large egg yolks
3 cups heavy cream
1 pound strawberries, hulled, plus extra for serving
Instructions: Stir together the half-and-half and 2 cups of the sugar in a medium saucepan over medium-low heat. Split the vanilla bean, scrape out the caviar and add it to the mixture (or add the vanilla extract). Heat the mixture until it's hot but not simmering or boiling. In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes. Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. (The purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.) Repeat with a second ladle of hot half-and-half mixture, making sure to whisk the whole time. Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon, cooking it slowly, until it's thick enough to coat the spoon, 2 to 4 minutes. Set a fine-mesh strainer over a clean bowl. Pour the thick half-and-half liquid through the strainer into the bowl. Add the heavy cream and stir gently to combine. Refrigerate this mixture until chilled, about 2 hours. Meanwhile, combine the strawberries and remaining 2 tablespoons sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the chilled custard mixture and stir. Now pour this mixture into your ice cream maker and freeze it according to the manufacturer's directions. Depending on the size of your machine, you may need to do this in 2 batches. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62286,"Chilled Tomato Soup and Crabcakes 8 vine-ripened tomatoes (about 8 ounces each for a total of 4 pounds) 3 teaspoons balsamic vinegar 1/4 teaspoon chopped garlic 1/4 cup olive oil Kosher salt and freshly ground pepper 6 ounces peekytoe crab (or other top quality crabmeat such as jumbo lump from Maryland) 2 tablespoons mayonnaise 2 tablespoons chopped chives 1 teaspoon freshly squeezed lemon juice Kosher salt and freshly ground pepper 2 tablespoons olive oil 1/4 cup bread crumbs (may also use panko, the dry Japanese bread crumbs) 8 basil leaves, plus 4 basil tops for garnish 1 ripe avocado Instructions: Roughly chop the tomatoes and pass through a food mill into a 4-quart stainless steel mixing bowl. Stir in the balsamic vinegar and the garlic, and then whisk in the olive oil. Season with salt and pepper to taste, and set aside. Add the crab, mayonnaise, chives and lemon juice to a large mixing bowl and mixing gently, combine well. Season with salt and pepper to taste, and blend in 1 tablespoon olive oil until just combined. Form the crab mixture into 4 round patties, approximately 1 1/2 inches high by 1 1/4 inches wide. Cover and refrigerate for 1 hour. Add 1 tablespoon of olive oil to a 10 inch non-stick saute pan, and place over medium-high heat. Meanwhile, coat the top and bottom of each crabcake with bread crumbs, transfer to the hot pan, and saute until golden brown. Turn and repeat until crabcake is browned on both sides (note: crabcakes are very delicate, so please be gentle when handling them). To serve, stack the basil leaves and slice thinly. Halve the avocado, remove the pit, and using a spoon, invert the half and insert the spoon between the flesh and the skin gently. Jimmy the spoon gently, working deeper and deeper until the flesh is free from the skin. Dice avocado into medium cubes. Ladle the soup into 4 chilled serving bowls and add one quarter of the avocado to each. Place 1 crabcake in the center of the bowl and sprinkle with chiffonade of basil. Garnish each crabcake with a basil top, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 62287,"Peachy Black Cherry Yogurt Pops 1/2 cup Smucker's? Simply Fruit? Black Cherry Spreadable Fruit 2 (6 oz.) containers Greek vanilla yogurt 1/3 cup Smucker's? Orchard's Finest? Coastal Valley Peach Apricot Preserves 6 (3 oz.) disposable plastic cups 6 wooden sticks Instructions: STIR black cherry spreadable fruit in small bowl until smooth. Stir together yogurt and peach apricot preserves in another small bowl. SPOON 1 teaspoon black cherry spreadable fruit in bottom of 6 disposable cups or ice pop molds. Layer with 2 tablespoons yogurt mixture, 1 tablespoon black cherry spreadable fruit and 2 tablespoons yogurt mixture. Insert stick. FREEZE at least 2 hours or until solidly frozen. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 62288,"The Best Grilled Burgers 2 pounds ground chuck (80/20) Kosher salt and freshly ground black pepper Vegetable oil, for the grates Four 1-ounce slices Cheddar (optional) 1 large red onion, cut into four 1-inch thick rounds 4 leaves green leaf lettuce 4 slices beefsteak tomato 4 seeded hamburger buns Mayonnaise, mustard and ketchup, for serving 8 dill pickle chips Prepare a grill for medium-high heat. Instructions: Form the ground beef into four 8-ounce patties. A quick and easy way to do this is to divide the meat into 4 piles. Place a pile on the top of a deli container lid. Take a second deli container lid and place the top of it against the meat. Press down evenly and firmly and watch as a perfect patty forms. Repeat with the remaining meat. Make an indentation in the middle of each patty with your thumb to keep the burger from shrinking as it cooks. Sprinkle each patty on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper. Lightly brush the grill grates with oil. Grill the patties, indentation-side up, until marked on the bottom, about 4 minutes. Flip and cook until marked and slightly firm, about 4 more minutes for medium-rare. For cheeseburgers, top with 1 slice cheese during the last minute of cooking if desired; cover the grill to melt. Remove to a plate and let rest for 5 minutes. While the burgers cook, place the onion slices on the grill (try to keep them together in a disk). Cook until they are golden on one side, about 4 minutes, then flip with a metal spatula and sprinkle generously with salt. Cook on the other side until the onions are lightly charred and softened through, about 4 minutes, and transfer to a plate. Right before serving, toast the buns cut-side down on the grill. Top the bottom bun with a burger patty and layer with grilled onion, lettuce and a slice of tomato. Spread the inside of the top of each bun with some mayonnaise, mustard and ketchup. Arrange the pickle chips on top. Flip over to top the burgers and secure with a toothpick if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 62289,"Kringle 1 scant tablespoon or 1 (1/4-ounce) package active dry yeast 1/4 cup warm water (about 110 degrees F) 3/4 cup heavy cream 3 large egg yolks 1 large egg white 3 tablespoons granulated sugar 1 teaspoon salt 1 teaspoon ground cardamom 3 1/2 cups unbleached all-purpose flour 1 cup (2 sticks) unsalted butter, very cold Apple Pecan Filling, recipe follows 1 large egg white Sliced almonds 2 tablespoons granulated sugar I'm partial to Granny Smith apples because I like their tart flavor and they keep their shape during baking 1 cup light brown sugar, packed 2 cups finely chopped, peeled and cored Granny Smith apples 1 cup finely chopped pecans 4 tablespoons unsalted butter, melted 2 teaspoons ground cinnamon Instructions: For the Topping: For the Dough: In a large measuring cup or medium bowl, sprinkle the yeast in the water to soften. Heat the cream to 100 degrees F and add it to the yeast along with the egg yolks and egg white. Whisk to combine. In a large bowl, combine the sugar, salt, cardamom, and flour. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it is the size of tiny peas. This process also can be done easily in a food processor. Add the yeast mixture to the dry ingredients and stir just until combined. Do not mix too much because you do not want to soften the cold butter. You should see small flour-coated pieces of butter throughout the dough. Overnight rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a piece of plastic wrap and a tightly woven towel and refrigerate 12 hours or overnight. Shape: Turn the dough out onto a lightly oiled work surface and divide in half. Roll each half into a 24-inch square. Fold the dough in half from top to bottom, then fold the dough in half from side to side to make a 12-inch square. Cover with a towel and let rest 10 minutes. Working with 1 square of dough at a time, roll the dough into a 12 by 24-inch rectangle. Spread half of filling evenly over two-thirds of the dough, filling an area of 8 by 24 inches. Fold the portion of dough that has no filling onto the center third of filled dough, then fold the other third of dough to the center, forming a 4 by 24-inch rectangle. Place the dough seam side down on a parchment-lined or well-greased baking sheet. Bring the ends of the dough almost together (about 4 inches apart) to form a horseshoe. Repeat with the second piece of dough. If you cannot get both Kringles on a baking sheet, cover the second one and put it in the refrigerator until the first Kringle finishes baking; then bake. Second Rise: Cover the with a tightly woven towel and let rise for 1 hour. Preheat Oven: About 10 minutes before baking, preheat the oven to 375 degrees F. Final Preparation: For the topping, beat the egg white with a whisk or fork until frothy and brush over the loaves. Sprinkle with sliced almonds and then granulated sugar. Bake and Cool: Bake for 25 minutes until the internal temperature of the bread reached 190 degrees. Immediately remove the bread from the baking sheet and place on a rack to cool. In a medium bowl, stir the sugar, apples, pecans, butter, and cinnamon together until well mixed. Use to fill 2 loaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62290,"Frozen Fruit Cups 4 cups frozen peaches, thawed and chopped into large chunks 2 cans mandarin oranges, drained
2 cans crushed pineapple, drained 1 can fruit cocktail, drained 6 medium firm bananas, chopped into chunks 1 small can frozen pineapple-orange juice concentrate, thawed 1/3 cup lemon juice Instructions: Combine the peaches, oranges, pineapple, fruit cocktail, bananas, juice concentrate and lemon juice in a bowl and mix until combined. Place in small disposable plastic cups and cover with plastic wrap or foil. Freeze until firm. Remove from the freezer 45 minutes to 1 hour before serving to thaw. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 62291,"Sake Pork Shabu Shabu 2 cups sake 2 cups water 10 1/2 ounces (300 grams) thinly sliced pork or beef Miso Dipping Sauce, recipe follows Soy Sauce Dipping Sauce, recipe follows 2 1/2 ounces (70 grams) red miso 4 tablespoons granulated sugar 1 tablespoon ground sesame seeds 1 tablespoon Japanese mustard (Karashi) 1/4 cup sake 1/2 cup soy sauce 4 tablespoons granulated sugar 2 tablespoons finely chopped ginger 1 teaspoon hot pepper sauce 3 tablespoons rice wine vinegar 3 tablespoons chopped green onion 1/4 cup sake Instructions: Pour sake and water into a large frying pan or wok and bring to boil. Once boiled, turn down heat and simmer. Cook pork slices 1 at a time. Remove each slice and cool in a strainer. Place cool pork slices on a plate and refrigerate while making dipping sauce. Serve with Miso Dipping Sauce and Soy Sauce Dipping Sauce. Place all ingredients in a pot and bring to a boil, stirring constantly, until the sugar is dissolved. The consistency of the sauce should be that of gravy. Once this is achieved pour sauce into a bowl and serve with chilled pork slices. Both the miso dipping sauce and the soy sauce dipping sauce can be served with the pork slices. Place all ingredients in a pot and bring to a boil, stirring constantly, until the sugar is dissolved. The consistency of the sauce should be that of gravy. Once this is achieved pour sauce into a bowl and serve with chilled pork slices. Both the miso dipping sauce and the soy sauce dipping sauce can be served with the pork slices. ","[Japanese Ginjo Sake, Nigori Sparkling Sake, Chardonnay, Pinot Gris]

" 62292,"Chicago Hot Dog Salad 12 ounces frozen potato puffs 1/2 teaspoon celery salt, plus more to taste 2 tablespoons apple cider vinegar 1 tablespoon yellow mustard, plus more for topping 1/4 cup vegetable oil 1 head iceberg lettuce, shredded 1 cucumber, peeled, quartered lengthwise and chopped 1 1/2 cups grape tomatoes, halved 12 pickled pepperoncini (4 stemmed and thinly sliced, 8 left whole) 4 hot dogs 1/2 small sweet onion, diced Sweet relish, for topping Instructions: Bake the potato puffs as the label directs. Sprinkle with 1/2 teaspoon celery salt. Meanwhile, whisk the vinegar and mustard in a large bowl. Whisk in 3 tablespoons vegetable oil until smooth. Add the lettuce, cucumber, tomatoes and sliced pepperoncini; season with celery salt to taste. Toss to combine. Slice the hot dogs lengthwise about three-quarters of the way through; open like a book. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the hot dogs cut-side down. Cook until browned and crisp, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes. Divide the salad among plates; top each with a hot dog. Drizzle some mustard on the hot dogs, then top with the onion and relish. Add the potato puffs and whole pepperoncini. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 62293,"Caramelito Cookies with Vanilla Whipped Cream and Candied Nuts 2 1/2 sticks unsalted butter, melted, plus more for greasing 2 cups plus 3 tablespoons all-purpose flour 2 cups oats 1 1/2 cups brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 12 ounces caramel sauce, from a jar 1 cup chopped semisweet chocolate 1/2 cup chopped pecans 1/3 cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoon coarse salt 1 teaspoon vanilla extract 1 cup pecans 2 cups heavy cream 3 tablespoons granulated sugar, plus more if needed to sweeten 1 teaspoon vanilla extract Instructions: For the cookies: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish. In a large bowl, mix 2 cups flour, oats, brown sugar, baking soda and salt. Slowly mix in the butter until the mixture is crumbly. Transfer half of the mixture to the prepared baking dish and bake for 8 to 10 minutes. Pull from the oven let cool for a few minutes. Mix the remaining 3 tablespoons flour with the caramel until smooth. Layer the chocolate, nuts and caramel on the baked cookie base. Add the caramel last. Add the remaining unbaked crumble on top and bake an additional 12 minutes. Pull when slightly browning on top. For the candied nuts: In a saucepan over medium heat, reduce 1/2 cup water and the sugar until it starts to crystallize or comes close to evaporation. Stir in the cinnamon, salt and vanilla. Add the nuts and continue to mix until coated. Remove from the heat and let cool. For the whipped cream: Using a stand mixer with a whisk attachment (or whisk by hand), whisk the heavy cream to soft peaks. Slowly add in the sugar and vanilla and whip until just stiff peaks. Adjust sweetness if necessary with more sugar. Slice the cookie into bars and serve each piece topped with whipped cream and candied nuts. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 62294,"Whole Roasted Chicken with Bacon 1 whole chicken (3 to 3 1/2 pounds) Kosher salt and freshly ground pepper 6 sprigs fresh thyme 1 to 2 lemons, cut into wedges 12 slices bacon (about 3/4 pound) 1 tablespoon dijon mustard Instructions: Preheat the oven to 500 degrees F. Prepare the chicken: Season the outside of the chicken with salt and pepper. Fill the cavity with the thyme sprigs and lemon wedges. Turn the chicken so the cavity is facing you. Put one end of a bacon slice squarely over the left thigh, run it over the breast meat and finish by covering the right thigh. Repeat with 9 more strips of bacon, slightly overlapping, so the thighs and all of the breast meat are covered. Then wrap one strip, slightly overlapping, around each drumstick. Cook the chicken: Transfer the chicken to a shallow baking pan or rimmed baking sheet fitted with a roasting rack and put it in the center of the oven. Roast for 20 minutes and then lower the oven temperature to 350 degrees F. Cook until the juices run clear or the internal temperature reaches 160 degrees F, 40 to 50 minutes. Remove the chicken from the oven and allow it to rest for 15 minutes before carving. The bacon should form a hard shell over the breast meat. Take care to use a sharp knife when carving so the bacon stays on top of the white meat. Finish the dish: Make a sauce by pouring the juices from inside the cavity (along with the thyme and lemon wedges) into the baking pan. Put the pan over medium heat and bring to a simmer. Whisk in the mustard, add 2 tablespoons water and simmer for 2 to 3 minutes to allow the sauce to come together. Strain, pressing down on the lemon wedges to extract all the juice, and season with salt and pepper. Discard the lemon wedges and thyme sprigs and taste for seasoning. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62295,"Fresh Tomato Salsa 4 large ripe tomatoes, seeded and cut into 1/2-inch dice 1/4 to 1/2 cup sliced scallions or to taste 1 to 2 cloves minced garlic 1 to 2 small pickled or fresh Jalapeno peppers Olive oil to taste Red wine vinegar to taste Salt Instructions: Combine all of the ingredients and season to taste with salt. Transfer to a jar. Will keep in the fridge for a week. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 62296,"Baba au Rhum 1/3 cup dried currants 1 tablespoon good dark rum 5 tablespoons unsalted butter, at room temperature 1/2 cup milk 1 package dry yeast 2 tablespoons sugar 2 extra-large eggs, at room temperature 1 2/3 cups all-purpose flour 1/2 teaspoon kosher salt Rum Syrup, recipe follows 3/4 cup apricot preserves 1 tablespoon water Whipped Cream, recipe follows 1 cup sugar 2/3 cup good dark rum 1/2 teaspoon pure vanilla extract 2 cups (1 pint) cold heavy cream 2 tablespoons sugar 2 teaspoons pure vanilla extract Instructions: Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 by 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115 degrees F and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
Meanwhile, preheat the oven to 375 degrees F and make the Rum Syrup.
Bake the cake for about 30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan. Pour all of the Rum Syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with Whipped Cream piped into the middle of the cake plus an extra bowl on the side. Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heat-proof measuring cup and allow to cool. Add the rum and vanilla and set aside. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62297,"Steamed Clams with Chorizo and Fresh Corn 1 tablespoon olive oil 1/2 pound chorizo, sliced 1/4-inch thick 1/2 cup finely chopped Spanish onion 1 tablespoon finely chopped garlic 1 cup dry white wine 1 cup fresh corn kernels 40 small clams Salt and freshly ground pepper 1/4 cup coarsely chopped parsley Loaf of French bread, sliced 1/2-inch thick Instructions: Heat the oil in a medium stockpot over mediumhigh heat. Add the chorizo and saute until golden brown on both sides. Remove the chorizo and place on a plate lined with paper towels. Drain all but 2 tablespoons of fat from the pan and return to the heat. Add the onions and garlic and cook until soft. Add the white wine and reduce by half. Add the corn and the clams, season with salt and pepper, and continue cooking until the clams just open. Remove the pan from the heat and add the parsley. Serve in bowls with slices of bread. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 62298,"Salami Nachos 8 ounces thinly sliced salami (See Cook's Note) Two 4-ounce spreadable cheese cups, such as The Laughing Cow Cheese Cups Original Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with a silicone liner or parchment paper. Lay out the salami slices in one layer on the lined baking sheets, making sure they do not touch. Bake, flipping halfway through, until firm and slightly browned, 8 to 10 minutes. Transfer to a paper-towel lined baking sheet to drain and further crisp up as they cool completely. Serve the salami chips with the cheese cups. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62299,"Ode to Nola (Sazerac) 2 tablespoons Simple Syrup, recipe follows 1 teaspoon anise-flavored liqueur (I used Herbsaint, but you can also use Pernod)
3 ounces rye whiskey 10 dashes orange bitters
2 pieces thickly sliced orange zest
2 cups sugar 2 cups water Instructions: Divide the simple syrup, liqueur, rye and bitters between 2 lowball glasses. Mix well. Add 1 large ice cube to each glass. Squeeze the orange zest over the glasses and then add to the cocktails. Serve immediately. Bring the sugar and water to a boil in a small saucepan; cook about 10 minutes. Cool and use immediately or store, covered, in a refrigerator. ","[Rye Whiskey, Cognac, Armagnac, Port]" 62300,"Diana's Favorite Lemon Mousse Cheesecake 18 graham crackers crushed 1/2 cup melted butter 1/4 cup sugar, plus 1 1/4 cups sugar, plus 1/4 cup sugar 3 large lemons 4 eggs, separated 24 ounces softened cream cheese, three 8-ounce packages 1/3 cup flour Lemon Curd, recipe follows 3 extra-large or 4 regular egg yolks, strained through a sieve 1 lemon, zested 1/3 cup lemon juice 1/2 cup sugar 1/3 cup unsalted butter, cut into pieces Instructions: Adjust oven rack to middle position and preheat oven to 325 degrees F. Combine crushed graham crackers, melted butter and 1/4 cup sugar. Press graham cracker crust in the bottom of a 10-inch springform pan coming up about 1-inch on the sides. Seal the outside of the pan with foil and set in a baking dish. Add water to the baking dish to come 1-inch up the sides. Bake crust for 10 minutes. Zest lemons until you have 1 tablespoon of lemon zest. Place zest in a small bowl and set aside. Squeeze the lemons to acquire 3/4 cup lemon juice and set aside. In a mixing bowl, using an electric mixer, with paddle, beat cream cheese until smooth. Gradually add 1 1/4 cups sugar and continue to beat until light and fluffy, about 5 minutes. Add egg yolks, flour, lemon juice, and zest and beat until smooth. In a separate mixing bowl, whip the egg whites to soft peaks. Add remaining sugar to the egg whites and continue to whip until stiff peaks have formed. Fold the egg whites into the lemon batter. Pour batter into the crust. Bake cheesecake until set and golden, about 55 to 65 minutes. Remove from oven and cool in the pan on a cooling rack, about 4 hours. Once cooled, refrigerate uncovered until chilled. Add pre-made Lemon Curd on top of cheesecake. Loosen sides with a cake spatula before unmolding and serve. Over medium heat whisk to combine yolks, zest, lemon juice and sugar in a 1 quart saucepan. Cook for approximately 8 minutes until the mixture thickens and looks smooth. Remove saucepan from heat and add butter, one piece at a time with a wooden spoon until it is fully incorporated. Pour mixture into a bowl and put plastic directly on top of mixture. Let cool on counter then refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 62301,"Grilled Corn Salad with Lime, Red Chili and Cotija 8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes Canola oil Salt and freshly ground black pepper 1/4 cup creme fraiche 2 limes, juiced and 1 zested 1 tablespoons ancho chili powder 1/4 cup chopped fresh cilantro leaves 1/4 cup grated cotija cheese Instructions: Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat. Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak. ","[Riesling, Vermentino, Sauvignon Blanc, Garnacha]" 62302,"Fig and Goat Cheese Toasts 1 (1-pound) loaf country bread or 2 baguettes, halved, and sliced crosswise 3/8-inch thick 1 (8.5-ounce) jar good fig spread, such as Dalmatia (see Cook's Note)
8 ounces plain creamy cheese, such as goat cheese, cream cheese, or ricotta
Kosher salt and freshly ground black pepper
2 ripe fresh figs, halved and thinly sliced lengthwise
Microgreens Syrupy balsamic vinegar
Instructions: Toast the bread in a toaster and while it is still warm, spread the fig spread on each slice to cover it entirely. Place the cheese in a bowl and heat in the microwave for 30 to 45 seconds, until it's creamy and spreadable. Spread a layer of the cheese on the fig spread, leaving the edges of the fig spread visible. Sprinkle lightly with salt and pepper. Cut each toast crosswise to make appetizers that will be easy to eat. Place a fig slice on each piece, top with a few microgreens, and drizzle lightly with the balsamic vinegar. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62303,"Pineapple Breeze 2 1/2 ounces fresh pineapple juice 2 ounces light rum, such as Bacardi Light 1/4 ounce fresh lime juice, plus 1 lime wedge, for serving
1/4 ounce Demerara Sugar Simple Syrup, recipe follows 2 sprigs fresh rosemary
1/2 cup demerara sugar Instructions: Put the pineapple juice, rum, lime juice, Demerara Sugar Simple Syrup and 1 sprig rosemary in a mixing tin and lightly muddle the rosemary. Add ice, shake vigorously and strain into a glass over fresh ice. Garnish with the remaining rosemary sprig and a lime wedge. Combine the sugar and 1/2 cup water in a pot over medium-high heat and bring to a boil. Lower the heat to medium and simmer until the sugar dissolves. Let cool completely. ","[Rum, Moscato, Cava, Sauvignon Blanc]" 62304,"Ribeye with Homemade Steak Sauce 3 slices thick-cut bacon, diced (1/2 cup) 1 tablespoon salted butter, plus 3 tablespoons for basting
1 cup finely diced onion
7 cloves garlic, smashed Fine sea salt and freshly cracked black pepper
Fine sea salt and freshly cracked black pepper 1/4 cup tomato paste
3 tablespoons ketchup
1 tablespoon sweet paprika
1/3 cup dried sour cherries
1/2 cup dry vermouth
1/2 cup apple cider or apple juice
2 tablespoons apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon Worcestershire sauce
10 dried juniper berries, cracked
3 dried bay leaves
1 to 2 teaspoons Asian fish sauce
Juice of 1/2 lime
Two 1 1/2- to 2-inch-thick ribeye steaks
Canola oil 3 sprigs rosemary Instructions: In a medium skillet, fry the bacon over medium heat until lightly crisp, about 6 to 8 minutes. Remove the bacon with a slotted spoon, and pour off all but 1 tablespoon of the fat from the pan. Add the 1 tablespoon butter, the onion, 3 of the garlic cloves, 1/4 teaspoon salt and 1/2 teaspoon pepper to the pan. Saute the onion, stirring often, until it turns coppery brown and sweet, about 15 minutes. Add the tomato paste and ketchup and cook, stirring constantly, until caramelized, about 5 minutes. Stir in the paprika, and then add 1/2 cup water, the cherries, vermouth, cider, vinegar, brown sugar, Worcestershire sauce, juniper berries and bay leaves. Simmer until the sauce thickens and bubbles evenly, about 20 minutes. Let cool slightly. Discard the bay leaves. Puree the mixture in a food processor, and then push it through a fine-mesh sieve into a bowl. Season with the fish sauce and lime juice, and add more salt if necessary. (You can store the sauce in the refrigerator, tightly covered, for up to 2 weeks, or in the freezer for 6 months.) Preheat the oven to 375 degrees F. Heat two large cast-iron pans over high heat. Pour a coating of oil into each pan, and then wipe it out with a paper towel so that just a thin film remains. Season the steaks generously with salt and pepper. Add the steaks to the hot pans. Cook steadily, reducing the heat to medium-high if they threaten to burn, until the steaks caramelize deeply on the bottom, 3 to 4 minutes. Flip the steaks and cook for 3 minutes. Transfer the pans to the oven and roast the steaks for 3 to 5 minutes more, or until their internal temperature reaches 120 degrees F on an instant-read thermometer. (You want to have time to butter baste the steaks before they reach their final temperature.) Transfer the pans to the stovetop, off the heat. Divide the 3 tablespoons butter, the rosemary, and the remaining 4 garlic cloves between each pan. Using a large spoon, baste the steaks with the butter for a few minutes. The steaks are ready when they begin to feel firm when poked or reach 125 degrees F. Transfer the steaks to a platter and let them rest for at least 5 minutes. Serve with the steak sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 62305,"Stuffed Chicken Breasts 4 boneless chicken breast halves 4 ounces soft cheese such as fresh goat's cheese, or ricotta 1/4 cup chopped herbs (one of a kind or a mix) such as chives, parsley, tarragon, dill, mint or basil Salt and freshly ground black pepper 2 tablespoons olive oil Instructions: With a slender knife cut a 3-inch pocket along length of thickest side of chicken (or have a butcher do this for you). In a mixing bowl combine the cheese with chopped herbs of your choice and season to taste with salt and pepper. Stuff a quarter of this mixture into each pocket and secure pocket with toothpicks. Season the outside with salt and pepper. Heat the olive oil in a non-stick pan and saute the chicken, skin side down for 5 to 6 minutes over moderate heat. Turn over and cook for 5 minutes longer or until chicken is cooked through. Remove toothpicks and serve over the salad. Variation: instead of the cheese and herbs, stuff each chicken breast with about 2 to 4 tablespoons of another mixture which might include one or several ingredients such as slivered roasted peppers, pitted good black olives, sun-dried tomatoes, capers, anchovies, hot chilis, or other cheeses such as Mozzarella or Fontina. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 62306,"Coloradito (Red Oaxacan Mole) 3 slices French bread 1-ounce Mexican chocolate Sea salt to taste 3 cups cooked white rice, seasoned 12 corn tortillas, warm 1 large chicken (about 3 1/2 pounds) cut into serving pieces 1 medium white onion, roughly chopped 1 small head of garlic, scored around the middle 4 fresh marjoram or oregano sprigs 4 fresh thyme sprigs 4 sprigs fresh flat-leaf parsley Sea salt to taste 12 chiles guajillos or chilcostles 1/2 pound (about 2 small) tomatoes, stewed 4 tablespoons melted lard or safflower oil 1/4 cup sesame seeds 1 1/2 tablespoons dried oregano 2 whole cloves 2 whole allspice 1 medium white onion, thickly sliced 9 small garlic cloves, peeled 1 3-inch cinnamon stick, broken into thin strips 1 small ripe plantain, peeled and cut into thick rounds Instructions: Put the chicken into a pan with the onion, garlic, and herbs; cover with water and add salt to taste. Bring to a simmer and continue simmering until the chicken is just tender, about 20 to 25 minutes. Remove the stems, if any, from the chiles, slit them open, and remove veins and seeds. Toast the chiles on a hot comale for a few seconds on each side, pressing them down until the inside flesh turns an opaque, tobacco color. Rinse the chiles in cold water, cover with hot water, and set aside to soak for about 15 minutes. Put the tomatoes into a blender jar and blend briefly. Heat 1 tablespoon of the lard and fry the sesame seeds for a few seconds until a deep golden brown. Transfer with a slotted spoon, draining them as much as possible, to the blender jar; add the oregano, cloves and allspice and blend until smooth, adding a little more of the water in which the chiles were soaking if necessary. Add more lard to the pan and heat; add the onion and garlic and fry until translucent. Add the cinnamon pieces and fry until the onions and garlic are lightly browned. Transfer with a slotted spoon to the blender jar. Add the plantain and bread to the pan and fry over low heat until a deep golden color; transfer to the blender jar. Adding more cl water if necessary, blend until you have a smooth puree. Gradually add the soaked chiles with more water as necessary and blend until smooth. When all the chiles have been blended, dip a spoon into the bottom of the blender jar and take out a sample of the sauce to see if the rather tough cl skins have been blended sufficiently. If not, add a little more water, stir well, and then blend for a few seconds more. Heat the remaining lard in a heavy pan or saute pan, add the blended sauce and chocolate, and cook over medium heat, stirring and scraping the bottom of the pan to prevent sticking, for about 15 minutes. Add 2 cups of the chicken broth and the chicken pieces, taste for salt, and cook for 15 minutes more. The sauce should be fairly thick and lightly cover the back of a wooden spoon. Serve with white rice and tortillas. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 62307,"Roasted and Pureed Cauliflower 2 heads cauliflower, core removed, cut into florets 1 tablespoon olive oil 4 cups whole milk 1 teaspoon salt 1 tablespoon unsalted butter 1/2 bunch chives, minced for garnish Instructions: Preheat oven to 350 degrees F. On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62308,"Spider Cake Pops 3 cups finely crumbled cake (about half an 8-inch cake layer) 1/2 cup American Buttercream Frosting, recipe follows 16 ounces black chocolate discs 2 cups black sanding sugar, sprinkles or nonpareils
Black licorice wheels, separated and cut into ninety-six 2-inch lengths 24 edible candy eyes
6 cups confectioners' sugar, or more as needed 4 sticks (1 pound) butter, or more as needed, softened
1/4 cup whole milk
1 to 2 teaspoons pure vanilla extract (or any other flavor), optional
Pinch kosher salt
Instructions: For the cake pops: Line a baking sheet with parchment paper. Combine the cake crumbs and frosting in a large bowl. Work the frosting into the crumbs with your hands until it forms a thick paste and can be easily rolled into balls. Roll into 12 balls and place on the prepared baking sheet using a 1-ounce ice-cream scoop. Freeze until almost solid, 20 to 30 minutes. For the decoration: Melt the black chocolate discs in the top of a double boiler or in the microwave. Put the sanding sugar into a bowl. Remove the cake pop balls from the freezer and insert a lollipop stick or straw into each. Dip a cake ball into the black chocolate and swirl to coat completely, allowing any excess to drip off. Sprinkle generously with sanding sugar. Stand the cake pop, stick up, on the prepared baking sheet. Dip the ends of 8 licorice lengths into the black chocolate and attach to the cake pop to form the spider's legs. Repeat with the remaining cake balls. Use a toothpick to dab a tiny bit of black chocolate to adhere the candy eyes. Let set completely at room temperature or in the refrigerator until ready to serve. In the bowl of a stand mixer fitted with the whisk attachment, combine the confectioners' sugar, butter, milk, vanilla if using, and salt, and whip on low speed until incorporated. Turn the speed up to high and whip until the buttercream is smooth, scraping down the sides of the bowl once or twice. If it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter. Use immediately or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62309,"Chocolate-Topped Pralines 1 cup packed light brown sugar 1 cup granulated sugar
3/4 cup evaporated milk
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/4 teaspoon baking soda
2 cups pecan halves, toasted
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 cups dark chocolate chips
Flaked sea salt, optional
Instructions: Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready. Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook's Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes. Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook's Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]

" 62310,"Heart-Shaped Whole-Wheat Pancakes with Strawberry Sauce 3/4 cup all-purpose flour 3/4 cup whole-wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1 cup low-fat buttermilk 1/2 cup non-fat milk 1 tablespoon honey 1/4 teaspoon vanilla Strawberry sauce, recipe follows Confectioners' sugar, optional 16 ounces strawberries, fresh or frozen (unsweetened, thawed) 1 teaspoon lemon juice 2 tablespoons maple syrup Instructions: Preheat oven to 200 degrees F. Preheat a large nonstick griddle or skillet over a medium-low flame. In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready. When all the pancakes are ready, cut them into heart shapes with a heart shaped cookie cutter. Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top and sprinkle with confectioners' sugar, if using. Puree strawberries to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 62311,"Tempeh Pepper Steak 1 pound tempeh 1 tablespoon vegetable oil 1 tablespoon roasted sesame oil 4 garlic cloves, minced 1 medium onion, sliced 1 medium red bell pepper, sliced 1 medium green bell pepper, sliced 1 1/2-inch piece fresh ginger, minced 2 tablespoons low-sodium soy sauce 3 cups hot cooked rice Instructions: In a large pot, set a steamer basket over boiling water. Dice the tempeh into 1-inch cubes and steam, covered, for 5 minutes or until soft. Set aside. In a saucepan, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds. Add the sliced onion and peppers and stir fry for 3 to 4 minutes. Stir in the ginger and soy sauce and add the steamed tempeh. Stir fry for 3 more minutes. Serve immediately over hot rice. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 62312,"Sauteed Diver Sea Scallops with Sake Nage 1 1/2 lbs. u10 diver sea scallops (also called dry sea scallops) 2 teaspoon olive oil 2 teaspoon minced ginger 2 teaspoon minced lemongrass 1 bulb fennel, thinly sliced 2 shallots, thinly sliced 2 leeks, white part, thinly sliced 1 cup sake 1 cup white wine 2 cups fish fumet Sachet of orange peel, coriander seed, cilantro stems, black peppercorn 1/2 cup softened unsalted butter 1/4 cup pure vegetable oil Salt and pepper Juice of 1 lime Instructions: Pick the adductor muscle off the scallops and reserve them to add to the fumet. Heat a saucepan over medium heat, add olive oil, fennel, ginger, lemongrass, shallots, leeks, sweat covered until soft, do not allow them to brown, add sake, wine and reduce by half, add fumet, scallop muscles and sachet. Simmer 30 minutes. Let stand off heat 10 minutes to settle impurities, ladle off the top through cheesecloth. Reserve this fumet. Heat a saute pan over mediumhigh heat, add veg. oil. Season scallops with salt and pepper, when oil is smoking, add scallops. Turn heat down to medium, turn scallops after 2 minutes, cook another 2 minutes on the second side. Remove them from the pan. In a small sauce pan add the fumet and lime juice together, bring to a boil, using an immersion blender add the butter until a thickened, foamy sauce is made. Season with salt and pepper, and serve around the scallops. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 62313,"Mexican Chocolate Banana Skillet Cake 2 Tbs. butter 4 Tbs. brown sugar 4 medium bananas, sliced in half lengthwise 1 cup all-purpose flour 1/3 -cup cocoa powder 1 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1/3 -cup chocolate chips 1/2 -cup egg whites 1 cup brown sugar 1 cup nonfat plain yogurt 2 tsp. pure vanilla extract Instructions: Preheat oven to 350 degrees F. Heat a 12-inch oven proof skillet over medium and melt butter with brown sugar. Add bananas and saute until sugar becomes a syrup and remove from heat. Arrange bananas neatly in pan and set aside.
In a large bowl, mix flour, cocoa powder, baking powder, baking soda, cinnamon and chocolate chips. In another bowl, combine egg whites, brown sugar, yogurt and vanilla. Add dry ingredients to wet ingredients and mix until just combined. Pour into skillet over sauteed bananas. Bake for 20-25 minutes, or until middle of cake springs back when touched.
Remove from oven and cool slightly. Invert onto a large plate and cut into 16 slices. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 62314,"Raspberry Fritters 1 cup lukewarm milk (98 to 105 degrees F) 2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
4 1/2 cups all-purpose flour
3/4 teaspoon fine salt
Zest of 1/2 orange
1/4 teaspoon freshly grated nutmeg
3 large eggs
2 teaspoons pure vanilla extract
3 1/2 tablespoons unsalted butter, softened
Nonstick baking spray
1/4 cup raspberry jam
1 1/2 cups fresh raspberries 3 cups confectioners\u2019 sugar 5 tablespoons freeze-dried raspberries
1/2 cup milk
1/2 teaspoon lemon juice
Vegetable oil, for frying
Instructions: For the fritters: Combine the lukewarm milk, yeast and 1 teaspoon of the sugar in a large glass measuring cup and stir to dissolve. Let sit until the mixture looks foamy, about 10 minutes. Place the flour, salt, orange zest, nutmeg and the remainder of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix to combine.
Combine the eggs and vanilla in a small bowl.
Add the yeast mixture and egg mixture to the dry ingredients. Mix on low speed until the dough comes together, about 3 minutes. Stop and scrape the bowl at least twice. Gradually add the softened butter. Stop and scrape the bowl and mix on medium speed for 6 minutes.
Spray a large bowl with nonstick baking spray. Place the dough in the greased bowl, cover and allow to proof in a warm place until it doubles in size, about 1 hour.
Gently punch the dough down. Roll the dough out to a 12-by-18-inch rectangle on a floured surface. Spread the raspberry jam on top, spreading almost all the way to the edges. Sprinkle the fresh raspberries on half of the dough then fold the dough over. Cut the dough into 1/2-inch strips with a bench scraper, then cut the strips into 1/2-inch pieces in a crisscross pattern. Scoop up the pieces and rearrange them, then cut them again in a crisscross pattern.
Flour your hands well and group the cut pieces into a log that is about 12 inches long and 3 inches wide. Generously flour 2 sheet pans. Cut the log into 12 pieces. Place the pieces on the floured sheet pans. Gently press each mound of dough into a flat round. Cover the pans with plastic wrap and allow the fritters to rise until puffy, 15 to 20 minutes (note that they should not double in size).
For the glaze: Combine the confectioners\u2019 sugar and 3 tablespoons of the freeze-dried raspberries in a food processor and pulse until the raspberries are powdered. Transfer the mixture to a medium bowl. Add the milk and lemon juice. Whisk until incorporated. Set aside.
Crush the remaining 2 tablespoons freeze-dried raspberries and set aside.
When ready to fry, pour about 3 inches of oil into a medium Dutch oven or heavy pot and heat until it registers 350 degrees F on a deep-fry thermometer. Carefully and gently place 3 to 4 fritters in the oil. Fry until deeply browned, 1 to 2 minutes, flipping the fritters a couple of times so they cook evenly.
Remove the fritters with a slotted spoon and place on a wire rack to drain. Continue to fry the fritters, making sure the oil remains at 350 degrees F.
Dip each fritter into the glaze while it\u2019s still warm, coating the top and bottom. Place the dipped fritters on a wire rack to drain, then sprinkle with crushed freeze-dried raspberries. Allow the glaze to set before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62315,"Stuffed Plantain Boats 8 ripe yellow plantains 1/4 cup olive oil Kosher salt 2 cloves garlic, minced 1 small onion, diced 1 green bell pepper, diced 1 plum tomato, diced 12 ounces canned corned beef, separated with a fork 1 teaspoon curry powder 1 teaspoon dried thyme 1/2 teaspoon granulated garlic 1/4 teaspoon bouillon powder 1/4 teaspoon cayenne pepper, optional Instructions: Preheat the oven to 400 degrees F. Cut off the tips of the plantains, then make a slit along the back of each, cutting through the skin from tip to tip. Remove the plantain skins using your thumb. Lay each plantain on its side and slice off a thin layer on the back (the outer curved area), about 3 inches long and 1/2 inch wide. This will flatten the curved area and help the plantains sit on the cutting board without tipping over. Using a paring knife, make a 1-inch-deep slit along the middle of the front side of each plantain, starting from an inch away from one tip and stopping at an inch away from the other tip. Use your index or pinky finger to carefully widen each slit until you see the little black seeds in the middle of the plantain. Brush the plantains all over with about 1 tablespoon of the oil and sprinkle them with salt. Oil a baking sheet with another tablespoon of oil and add the plantains. Bake the plantains for 15 minutes. Reduce the oven temperature to 350 degrees F and continue to bake until the plantains are yellowish and soft to the touch and the tips, sides and bottoms are caramelized, about 15 minutes. Allow to cool on the baking sheet. Once the plantains cool, they can be easily lifted without breaking. To make the stuffing, heat the remaining 2 tablespoons oil in a small pan over medium heat. Add the garlic and onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the bell pepper and tomato and cook until softened slightly, about 2 minutes. Add the corned beef and stir to combine. Cook, stirring occasionally, until the mixture is heated through, about 3 minutes. Mix in the curry, thyme, granulated garlic, bouillon powder and cayenne pepper, if using. Let simmer for 2 minutes. Allow to cool until warm. Use a teaspoon to scoop the stuffing into the opening of each plantain. Eat the plantain boat like you would a hot dog. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 62316,"Salted Caramel Chocolate Stockings 1 cup (2 sticks) unsalted butter, softened 1/2 cup Dutch process cocoa powder 2 1/2 cups all-purpose flour, plus more for flouring work surface 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup granulated sugar 1/2 cup packed light brown sugar 2 teaspoons vanilla extract 2 large eggs 1 cup granulated sugar 3/4 cup heavy cream 3 1/2 tablespoons unsalted butter 1 teaspoon gray sea salt , crushed, or kosher salt Instructions: For the cookies: In a small saucepan, melt 1/2 stick (4 tablespoons) of the butter over medium heat. Stir in the cocoa powder and mix until smooth, forming a paste. Set aside to cool. In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer, add the remaining 1 1/2 sticks (12 tablespoons) butter, the granulated sugar, brown sugar and cooled chocolate paste and mix until combined, about 3 minutes. Add in the vanilla and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well. Transfer the dough to a floured work surface, divide into two disks, wrap in plastic and chill in the refrigerator for about an hour. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Working with one disk at a time, roll out the dough to 1/4-inch thickness. Cut out stocking shapes with the cookie cutter and place the cookies 2 inches apart on the prepared baking sheets. Re-roll the scraps to get as many cookies as possible, returning the dough to the refrigerator to chill if necessary. Bake the cookies just until they're set, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning.) Transfer the cookies to a wire rack and let cool. For the salted caramel: In a heavy-bottomed saucepan , combine the granulated sugar and 1/4 cup water over medium-low heat and cook until the sugar dissolves. Increase the heat and bring the mixture to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the sides of the pan. Boil until the syrup is a deep amber color, 5 to 6 minutes. Remove the syrup from the heat and carefully whisk in the heavy cream (the mixture will bubble). Stir in the butter and salt. Transfer the caramel to a dish and cool completely. Decorate the cookies with the chilled caramel. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62317,"Chocolate Strawberry Tart All-purpose flour, for dusting One 14-ounce box refrigerated pie dough (2 sheets) 3/4 cup heavy cream 1/2 cup milk 1/4 cup granulated sugar 8 ounces semisweet chocolate, finely chopped 1 large egg, slightly beaten 1/2 cup strawberry jam Confectioners' sugar, for serving Strawberries, hulled and halved, for serving Instructions: Preheat the oven to 375 degrees F. Lightly dust a work surface with flour. Lay 1 sheet of the pie dough on the floured surface. Lightly brush the dough with water, then place the second sheet of dough directly on top. Roll the double layer of dough into a 12-inch round. Fit into a 9-inch tart pan, pressing into the bottom and trimming any excess at the top of the pan. Use a fork to gently prick holes all over the bottom of the crust. Line the crust with aluminum foil and fill it with dried beans, uncooked rice or pie weights. Bake until the edges brown slightly, about 20 minutes; remove the foil and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool on a wire rack while making the filling. Heat the cream, milk and granulated sugar in a medium saucepan over medium-low heat, stirring occasionally until it comes to a simmer and the sugar is dissolved, about 5 minutes. Remove from the heat, add the chocolate and let stand 5 minutes. Whisk until the chocolate is melted and the mixture is smooth. Set aside to cool for 5 minutes. Use a rubber spatula to stir in the egg. Spread the jam over the bottom of the tart. Pour the chocolate mixture over the jam and bake until the filling is slightly jiggly in the center, 25 to 30 minutes. Cool completely in the pan on a wire rack. Dust with confectioners' sugar. Serve at room temperature or refrigerate until cold. Top with sliced strawberries. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 62318,"Grilled Lamb Chops Grated zest of 1 lemon Juice of 2 lemons 3 tablespoons olive oil 1 tablespoon chopped fresh oregano leaves 1/2 teaspoon garlic powder Salt and freshly ground black pepper 12 lamb chops Instructions: In a large bowl, combine the lemon zest, lemon juice, oil, oregano, and garlic powder. Generously season each side of the lamb chops with salt and pepper. Add to the lemon juice mixture and toss to combine. Cover and refrigerate for 1 hour. Remove from the refrigerator about 20 minutes before cooking.
Preheat an outdoor grill to medium-high. Grill the lamb chops for 3 to 4 minutes, until slightly charred on one side. Flip and cook for 2 to 3 minutes longer for medium-rare to medium doneness. Serve hot. ","[Rhone Blends, Syrah, Malbec, Tempranillo]" 62319,"Melted Snowman 1 Kellogg's? Eggo? Thick & Fluffy Original waffles 2 tablespoons marshmallow creme Chocolate sprinkles Candy cane, broken into small pieces 1 scoop (3 tbsp.) Breyers? ? the Fat Creamy Vanilla Light Ice Cream Candy corn Miniature semi-sweet chocolate morsels Instructions:

1. Prepare Kellogg's® Eggo® Thick & Fluffy Original waffle according to package directions. Place on microwave-safe serving plate.
2. Spread marshmallow creme on warm waffle. Microwave, uncovered, at high for 10 to 15 seconds or until marshmallow creme begins to puff. Let stand about 1 minute or until partially set. On marshmallow creme arrange sprinkles as snowman arms and arrange candy cane pieces as buttons.
3. Place ice cream on top edge of waffle. Arrange candy corn and chocolate morsels as snowman nose and eyes. Serve immediately. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 62320,"Hash Brown Potatoes 1/4 teaspoon ground black pepper 5 medium baking potatoes, like russets (about 4 pounds), scrubbed 1/4 cup vegetable oil 3 tablespoons unsalted butter 1 cup diced yellow onions 2 teaspoons minced garlic 1 teaspoon Essence, recipe follows 1 teaspoon chopped fresh thyme 1/2 teaspoon salt 1 tablespoon dried leaf oregano 2 1/2 tablespoons paprika 1 tablespoon dried thyme 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper Instructions: Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice. Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden. Remove from the pan and serve hot. Combine all ingredients thoroughly and store in an airtight jar or container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62321,"Fried Chicken Pizza 4 tablespoons olive oil 3/4 cup chipotle mayonnaise 2 tablespoons honey
   1 lime, zested and juiced
   2 cups coleslaw mix
   Kosher salt and freshly ground black pepper
   1 pound frozen bread dough, thawed and risen according to package instructions
   3/4 cup BBQ sauce
   2 cups shredded mozzarella
   1 1/2 pounds deli fried chicken strips
   1 cup dill pickle chips, drained
   1 cup pickled jalape?o slices, drained
   Instructions: Position an oven rack in the bottom third of the oven and preheat to 475 degrees F. Drizzle a baking sheet with 2 tablespoons of the olive oil. Mix together the chipotle mayo, honey and lime zest and juice in a bowl. Add the slaw mix to a medium bowl, top with two-thirds of the dressing and toss; season with salt and pepper. Cover the slaw and remaining dressing and refrigerate until ready to use. Pull or roll the risen bread dough into a large rectangle and place onto the prepared baking sheet. Drizzle the remaining 2 tablespoons olive oil over the dough. Spread with the BBQ sauce and top with the mozzarella. Arrange the chicken strips over the sauce and cheese. Bake on the bottom oven rack until the crust is golden brown, 12 to 15 minutes. Transfer the pizza to a cutting board, pile on the slaw, sprinkle over the pickles and jalape?os and drizzle with the remaining dressing. Slice into pieces and serve. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 62322,"Austrian Apricot Dumplings: Marillenknodel 1/2 pound fresh curd cheese, such as topfen, quark, or pot cheese 1 large egg 1 tablespoon sugar Pinch salt 11/2 cups sifted all-purpose flour 1 tablespoon melted butter 12 whole fresh apricots 12 sugar cubes 2 tablespoons unsalted butter 3/4 cup fresh bread crumbs, dried out 1 tablespoon sugar 1/4 teaspoon ground cinnamon 1 cup sour cream 1/4 cup light brown sugar 1/2 lemon, juiced Confectioners' sugar, for dusting, if desired Instructions: Place the cheese in some cheesecloth or several layers of paper towels and let it drain for 5 to 10 minutes, pressing gently, to remove excess moisture. With a mixer, beat the cheese until smooth. Add the egg and continue to beat until incorporated. Sprinkle in the sugar and salt, and then gradually add the flour; continue to mix until a dough begins to form. Add the melted butter and mix just until the dough holds together when patted with your hands, it will look pretty wet. Wrap the dough in plastic and refrigerate for several hours or up to overnight, the dough will stiffen as it chills. Using a knife, make a slit down the seam of the apricot and carefully pull out the pit, keeping the fruit in tact. Stick a sugar cube inside the apricot where the pit was and squeeze the apricot back together to close it up tightly. The sugar cube melts inside the apricot when you cook it. Bring a large pot of water to a boil. Lightly flour a rolling pin and work surface. Roll the dough out into a thin circle and cut out 12 circles with a 4-inch ring cutter. Place an apricot in the center of the dough and carefully bring the edges together to completely enclose the fruit and form a dumpling; make sure there are not any tears or holes in the dough. Working in batches, gently lower the dumplings into the simmering water; they should not be touching or crowded. Cook for about 10 to 15 minutes; the dumplings will sink to the bottom of the pot and then rise to the surface. Carefully remove the dumplings from the water with a strainer. In a large nonstick skillet, melt the butter over medium heat. Add the bread crumbs, sugar, and cinnamon, cook and stir for a couple of minutes until the bread crumbs are toasty and golden. Lay the bread crumbs out on a sheet pan or plate and roll the apricot dumplings in the browned crumbs to coat evenly. In a small bowl, mix the sour cream, brown sugar, and lemon juice together. Serve the apricot dumplings with the sweet-sour cream sauce on the side and a dusting of confectioners' sugar if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62323,"Meatball Frittata with Leeks and Mushrooms 4 tablespoons unsalted butter 2 leeks (white and light green parts), halved lengthwise, thinly sliced and rinsed
   Kosher salt
   8 ounces button mushrooms, sliced 1 teaspoon chopped fresh thyme
   1 clove garlic, minced 8 large eggs 1/3 cup plus 2 tablespoons half-and-half 3 tablespoons finely chopped fresh chives Freshly ground pepper 3 ounces goat cheese, at room temperature 8 beef meatballs, halved Instructions: Preheat the oven to 375?. Melt 2 tablespoons butter in a medium ovenproof nonstick skillet over medium-high heat. Add the leeks and a large pinch of salt and cook, stirring occasionally, until tender but not browned, 5 to 7 minutes; remove to a plate. Add 1 tablespoon butter and the mushrooms to the skillet. Cook, stirring occasionally, until tender and browned around the edges, 5 to 7 minutes. Add the thyme, garlic and a large pinch of salt. Cook, stirring, until the garlic is tender but not browned, about 30 seconds. Transfer to the plate with the leeks and wipe out the skillet; set aside.
   Whisk the eggs with 1/3 cup half-and-half in a large bowl. Add the leek-mushroom mixture, chives, 1 teaspoon salt and a few grinds of pepper. Mix the goat cheese and remaining 2 tablespoons half-and-half in a small bowl until smooth and creamy.
   Melt the remaining 1 tablespoon butter in the reserved skillet over medium heat. Add the egg mixture and arrange the meatballs in the skillet, pressing them about halfway into the egg mixture. Drop small spoonfuls of the goat cheese mixture evenly over the eggs. Transfer the skillet to the oven and bake until the frittata is lightly browned, set and puffed in the center, 25 to 30 minutes. Slide onto a cutting board and let rest 10 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 62324,"Gluten-Free Turkey Meatball Personal Pizzas Gluten-Free Pizza Dough, recipe follows Nonstick cooking spray 4 ounces turkey sausage, casings removed 1 teaspoon olive oil 2 cloves garlic, thinly sliced One 15-ounce can no-salt-added crushed tomatoes 4 to 5 fresh basil leaves, plus extra for garnish Kosher salt 1 cup shredded part-skim mozzarella 2 tablespoons grated Parmesan 2 large all-purpose potatoes (about 14 ounces) 1/3 cup warm water (110 degrees F) 2 teaspoons agave syrup or honey One 1/4-ounce package active dry yeast 1 cup white rice flour 1/2 cup tapioca starch Kosher salt 1 large egg white 1 tablespoon extra-virgin olive oil Instructions: Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500 degrees F. Divide the pizza dough into 4 balls. Spray 2 baking sheets with cooking spray and press each ball out into a thin 8-inch round. Put the baking sheet on the preheated stone and parbake until the dough just starts to brown on the bottom and edges, about 10 minutes for a softer crust or about 15 minutes for a crisper crust. Remove and let cool slightly. Meanwhile, roll the turkey sausage into very small balls, about 1 teaspoon per ball (using damp hands helps). Heat the oil in a medium nonstick skillet over medium-high heat. Add the meatballs and cook until browned on most sides, turning as needed, about 5 minutes. Remove the meatballs and set aside. Add the garlic to the skillet and stir until fragrant, about 30 seconds. Add the tomatoes, 1/2 cup of water, basil and 1/4 teaspoon salt. Bring to a simmer, then cook until the sauce begins to thicken, about 10 minutes. Return the meatballs to the skillet and continue to simmer until the sauce is very thick, 3 to 5 minutes more. Remove from heat. (The meatball sauce can be made and refrigerated up to 2 days ahead.) Divide the sauce and meatballs among the 4 parbaked pizza crusts. Divide the mozzarella among the pizzas evenly. Bake, one baking sheet at a time, on the preheated stone until the crust is golden brown and the cheese melts, 8 to 10 minutes. Sprinkle each pizza with Parmesan and garnish with basil leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 62325,"Ultimate Deviled Eggs 12 large eggs 1/3 cup mayonnaise
   1/4 cup Pickled Shallots, chopped, recipe follows, plus more for garnish 1 teaspoon Dijon mustard
   1 teaspoon white wine vinegar
   3 gherkins, finely chopped
   2 teaspoons chopped fresh chives
   2 teaspoons chopped fresh parsley
   4 slices bacon, cooked and chopped, plus more for garnish 1 scallion, white part finely minced and green part thinly sliced Kosher salt and freshly ground black pepper 1/2 teaspoon paprika 1/2 cup rice wine vinegar 1/4 cup sugar 2 teaspoons salt 1/2 teaspoon coriander seeds 5 small shallots, peeled and thinly sliced into rings Instructions: Place the eggs in a large saucepan and cover completely with cool water. Bring to a boil and then cover and remove from the heat. Let the eggs sit in the hot water for 9 minutes, then drain and cool in an ice bath. Peel the eggs, then halve lengthwise. Remove the yolks and place them in a bowl. Add the mayonnaise, Pickled Shallots, gherkins, mustard and vinegar, and use a fork to mash the ingredients together until smooth. Alternatively, use a food processor. Add the chives, parsley, bacon, scallion whites and some salt and pepper. Transfer the filling to a piping bag fitted with a medium round tip or a resealable plastic bag with one corner of the bag snipped off. Pipe the filling into the egg whites, then top each with scallion greens, pickled shallots, some paprika and a sprinkle of bacon. Place the vinegar, 1/4 cup water, the sugar, salt and coriander seeds in a small saucepan, and bring to a boil. Place the shallots in a medium heatproof bowl and pour the hot liquid over the top. Cool to room temperature, and then cover and refrigerate for 1 hour.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62326,"Vegetable Curry (with Chicken, if You Want) 5 cloves garlic 1 (3-inch) chunk peeled, fresh ginger 1 tablespoon water, plus more as needed 1/4 cup vegetable oil 1/2 teaspoon coriander seeds 1/4 teaspoon cumin seeds 6 green cardamom pods 4 whole allspice 3 whole cloves 1 (3-inch) long cinnamon stick, broken in 1/2 1 bay leaf, preferably fresh 1 medium yellow onion, sliced 2 teaspoons Madras-style curry powder 1/2 jalapeno, or more to taste 1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped 8 cups mixed 1-inch-cut vegetables, such as cauliflower, potatoes, green beans, or eggplant Kosher salt and freshly ground black pepper 1 (14-ounce) can unsweetened coconut milk About 2 cups (1-inch cubed) cooked chicken, preferably thigh or leg (optional) Cilantro leaves, for garnish Serving suggestion: Basmati rice and chutney Instructions: In a small food processor (mini-chopper), combine the garlic, ginger, and 1 tablespoon water and puree to a paste. Heat the oil in a stew pot or Dutch oven over medium-high heat. Add the coriander, cumin, cardamom, allspice, cloves, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients \re-fry\ in the oil, about 6 minutes. Add the vegetables, season with salt and pepper and stir to combine. Add the coconut milk and enough water to just cover the vegetables. Bring to a boil, lower the heat, and simmer, covered, until tender, about 15 to 20 minutes. Using a slotted spoon transfer the vegetables to a bowl. Bring the broth to a boil and cook, stirring occasionally, until reduced to a sauce-like consistency. If using the chicken, add and reheat. Return the vegetables to the sauce and stir to combine. Season with salt and pepper. Transfer to a platter and garnish with the cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 62327,"Sweet and Spicy Popcorn 3 tablespoons confectioners' sugar 1 tablespoon paprika
1 teaspoon kosher salt
3/4 teaspoon garlic powder
3/4 teaspoon ground cumin
3/4 teaspoon cayenne pepper 1/4 cup coconut oil
16 cups hot, freshly popped popcorn
Instructions: Stir the confectioners' sugar, paprika, salt, garlic powder, cumin and cayenne together in a small bowl. Heat the coconut oil in a very large pot with a lid over medium heat. Add the popcorn and half of the sugar mixture, cover the pot and shake to coat. Add the remaining sugar mixture and continue to shake until well coated. Serve immediately. ","[Riesling, Moscato, Gewrztraminer, Pinot Grigio]" 62328,"Watermelon-Lime Gelatin Squares 8 cups chopped seedless watermelon 3/4 cup sugar 2 tablespoons fresh lime juice 1 1/2 tablespoons Sambuca or anisette liqueur (optional) 2 tablespoons unflavored gelatin powder (about three 1/4-ounce packets) Cooking spray About 16 small fresh mint leaves Instructions: Puree the watermelon, sugar, lime juice and Sambuca in a blender until smooth, working in batches if necessary. Pour through a fine-mesh sieve into a large liquid measuring cup.
Pour 1 cup of the watermelon mixture into a small saucepan and bring to a boil. Meanwhile, pour another 1 cup of the watermelon mixture into a large bowl and sprinkle the gelatin on top; let stand 1 minute. Pour the hot watermelon mixture into the bowl and stir until the gelatin dissolves. Stir in the remaining watermelon mixture from the measuring cup.
Spray an 8-inch-square cake pan with cooking spray, wiping out the excess. Pour in the watermelon mixture. Skim the foam from the surface and refrigerate the gelatin until slightly thickened, about 20 minutes. Arrange the mint leaves on top in rows, then push them just below the surface. Refrigerate until fully set, at least 4 hours. Unmold the gelatin: Invert onto a cutting board, then re-invert onto another cutting board and cut into squares. ","[Riesling, Moscato, Vinho Verde, Cava]" 62329,"Shepherd's Pie 3 pounds Yukon gold potatoes, peeled and quartered 1 tablespoon salt 1 cup milk, warm 1/2 stick butter, room temperature 1 tablespoon vegetable oil 2 pounds boneless beef brisket or chuck steak, cubed 2 garlic cloves, chopped 1 cup chopped onion 2 bay leaves Salt and pepper, to taste 2 tablespoons flour 2 cups canned beef broth, low sodium 8 -ounce can chopped tomatoes Celery, carrot, 1/2 onion, tied together with string 2 cups frozen sweet peas, thawed 2 cups frozen diced carrots, thawed 1 cup pearl onions, blanched 3 tablespoons chopped parsley Instructions: For the mashed potatoes: Place the cut potatoes in a large stockpot, cover with cold water and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Cover and keep warm.
For the filling: In a 2-quart saucepan over medium heat, add the oil then braise the beef with the garlic, onion, and bay leaves. Season with salt and pepper. When the meat is browned and the onion is tender, dust with flour. Cook for 3 to 4 minutes, stirring often. Pour in the beef broth and cook for 2 minutes until the mixture begins to thicken. Add the canned tomatoes and the whole vegetables tied together. Simmer for 5 minutes to infuse the flavors, then remove the vegetable bundle. Add the peas, carrots, pearl onions, and parsley. Taste and adjust seasoning as needed.
Transfer the meat mixture to a 9 by 13-inch casserole dish. Spread the mashed potatoes evenly on top of the casserole. Dot with butter if desired. Bake in a preheated 350 degree F oven until the potatoes are golden, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 62330,"Almond-Rum Chocolate Truffles With Amaretti Cookies 12 ounces bittersweet or semisweet chocolate 1 cup heavy cream 1 tablespoon unsalted butter Pinch of salt 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1/4 cup rum Crushed amaretti cookies, for coating Instructions: Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
Whisk in the vanilla and almond extracts and the rum. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed amaretti cookies. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.) ","[Barolo, Pinot Noir, Chianti, Tempranillo]" 62331,"S'mores Cereal Treats Cooking spray 4 tablespoons unsalted butter
One 10.5-ounce bag mini marshmallows
6 cups sweetened graham cereal
Pinch kosher salt
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
1/2 cup mini-mini dehydrated marshmallows, such as Jet-Puffed marshmallow bits
Instructions: Line an 8-by-8-inch baking dish with parchment paper and lightly coat with cooking spray. Line a baking sheet with parchment paper. Combine the butter and marshmallows in a large microwave-safe bowl and melt in a microwave in 15 second intervals, stirring between every interval, until the marshmallows are completely melted. Alternatively, melt the butter in a large saucepan over medium heat, add the marshmallows and cook, stirring constantly, until the marshmallows are completely melted; remove from the heat. Add the cereal and salt to the melted marshmallow mixture and gently stir until the cereal is completely coated. Evenly press the mixture into the prepared baking dish. Set aside to cool for about 30 minutes or refrigerate for 10 to 15 minutes. Remove the treats from the pan and slice into 16 squares. Place them on the prepared baking sheet. Place the dark and white chocolate chips in each of 2 microwave-safe bowls. Melt in a microwave in 15 second intervals, stirring between every interval, until completely melted. Transfer the melted chips to 2 separate piping bags or resealable bags. Snip the tips and drizzle over the cereal treats, then sprinkle with the marshmallow bits. Before serving, allow to set at room temperature for about 30 minutes or refrigerate for 10 to 15 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 62332,"New York Cheesecake Cookies 1 1/4 cups finely crushed graham crackers (1 sleeve) 1 cup flour
1 1/2 teaspoons baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup packed brown sugar
1 egg, separated
3 ounces cream cheese, softened
1/4 cup granulated sugar
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
Instructions: Preheat the oven to 350 degrees F. In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined. In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside. Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies. Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62333,"Double-Batch Classic Bolognese 2 cups whole milk 1/4 cup extra-virgin olive oil 1/4 pound pancetta, finely diced 4 ounces trimmed chicken livers, finely diced, optional, but recommended 2 small onions, finely chopped 2 small ribs celery, finely chopped, with leafy tops, chopped 1 large carrot, peeled and finely chopped 6 cloves garlic, chopped 2 small sprigs fresh rosemary, leaves picked and finely chopped 2 fresh bay leaves 2 1/2 pounds ground beef (chuck or sirloin) and veal mix Kosher salt and freshly ground black pepper Freshly grated nutmeg 2 pinches ground cloves 1 1/2 cups dry white wine (about 1/3 bottle) 2 cups beef stock 2 cups chicken or vegetable stock 2 (28-ounce) cans Italian pureed tomatoes 1 pound egg tagliatelle or bucatini pasta 3 tablespoons butter Grated Parmigiano-Reggiano cheese Instructions: You know you love it and you know you make it your own special way if you've ever made it before. Here is my take on the classic, if only to be used as a helpful reminder to make-ahead a batch especially in the winter months.; Warm 2 cups milk in small pot over lowest heat. Heat 1/4 cup olive oil in a large Dutch oven over medium to medium-high heat. Add the pancetta and cook until lightly brown. Then add the chicken livers, and cook almost through. Add the onions, celery, carrots, garlic, rosemary, and bay leaves, and cook until tender, 10 minutes. Add the ground meat and cook through breaking into pieces, but do not brown. Season with salt, pepper, nutmeg, clove, and stir in the wine and allow it to cook into the meat, 2 to 3 minutes. Add the warm milk to the meat and allow it to absorb into the meat for 1 minute. Stir in the beef stock, vegetable stock, and tomatoes. Bring to a simmer, then reduce the heat and simmer over low heat for 2 hours, stirring occasionally. Divide the sauce in 1/2, cool, and freeze one batch. Cool and store the remainder for a make-ahead meal within the week. Alternately, cook pasta to al dente, thin the sauce a bit with a bit of starchy pasta water and toss with pasta dressed with butter to combine. Top with grated cheese and chopped celery leaves. Serve with green salad. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 62334,"Giddy-Up Steak with Onion-Date Compote 2 tablespoons cl powder 1 tablespoon ground coffee 1 1/2 tablespoons brown sugar 1/2 teaspoon coriander powder 1/2 teaspoon coarse ground black pepper 1/2 teaspoon kosher salt 1/4 teaspoon garam masala 1 (2-pound) flank steak 2 tablespoons olive oil 4 large onions, sliced very thinly Kosher salt 4 dates, pitted and minced 1 tablespoon balsamic vinegar 1/2 cup water Vegetable or canola oil, for greasing Instructions: For the rub: In a small bowl, stir together the rub ingredients, making sure to smooth out any brown sugar nuggets. Then, pour half the mixture over 1 side of the flank steak and massage into the meat. Turn the steak over and pour the other half over the meat and massage in. Set aside on the counter up to 2 hours to marinate. You could also marinate the meat overnight in the fridge. For the compote: Heat the olive oil in a very large skillet over medium heat. Once the oil is shimmering (not smoking), add the onions, a pinch of salt, and stir to coat with oil. Cover and reduce the heat to low. Cook, stirring occasionally, until the onions turn a deep caramel color, about 45 minutes. Warm your grill or grill pan over medium heat. When the onions are caramelized, add the dates, vinegar, and water. Stir and cook, covered, for another 15 minutes. Fold a paper towel in 4, pour a little vegetable or canola oil onto it, and wipe down your grill pan. Once the grill pan is nice and hot (oil lightly smoking), throw your rubbed-down meat on. It should sizzle upon contact - if it doesn't, your pan wasn't hot enough. This is how you ensure a nice crust on the steak! After 5 minutes on 1 side, flip the steak over, and cook another 4 to 5. Check the temperature; I like my flank steak done medium-rare, so I pull it off as soon as the thermometer register 125 degrees F. Pull onto a chopping board, and tent with foil; allow your meat to rest for 5 minutes. Slice the steak thinly against the grain on the bias; if you don't, your precious steak won't be incredibly tender and deeply unsatisfying! Serve with a dollop of onion compote on top. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 62335,"Sweet and Salty Bacon and Nuts 8 ounces (8 to 9 slices), applewood-smoked bacon, cut crosswise into 1-inch pieces 1 large egg white 1/4 teaspoon kosher salt 1/3 cup sugar 1 cup raw almonds (about 5 ounces) 1 cup walnuts, coarsely chopped (about 4 ounces) 1/4 teaspoon cayenne pepper Instructions: Preheat the oven to 325 degrees F. Cook the bacon over medium heat in a large skillet until brown and crisp, 8 to 9 minutes. Remove the bacon using a slotted spoon and drain on paper towels. Pour 1/4 cup of the bacon fat on a heavy rimmed baking sheet and spread evenly. Beat the egg white and salt until just foamy using a whisk in a medium bowl. Gradually add the sugar and beat until just blended. Add the almonds, walnuts and cayenne pepper. Toss until the nuts are coated. Spread the nut mixture in a single layer on the baking sheet. Bake until the nuts are crisp and brown, about 35 minutes, turning and stirring the nut mixture with a metal spatula every 10 to 15 minutes. Cool for 2 hours. Transfer the nut mixture to a bowl; add the bacon pieces and toss to blend. This recipe can be prepared 1 day ahead and stored in an airtight container in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 62336,"Pasta Bolognese 1 large onion or 2 small, cut into 1-inch dice 2 large carrots, cut into 1/2-inch dice 3 ribs celery, cut into 1-inch dice 4 cloves garlic Extra-virgin olive oil, for the pan Kosher salt 3 pounds ground chuck, brisket or round or combination 2 cups tomato paste 3 cups hearty red wine Water 3 bay leaves 1 bunch thyme, tied in a bundle 1 pound spaghetti 1/2 cup grated Parmigiano-Reggiano High quality extra-virgin olive oil, for finishing Instructions: In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop. Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes. Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes. Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours. During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water. While the pasta is cooking remove 1/2 of the ragu from the pot and reserve. Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 62337,"Halloween Chocolate Chip Cookies 2 cups all-purpose flour 1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup packed light brown sugar
3/4 cup granulated sugar
2 sticks (1 cup) unsalted butter, at room temperature
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups old-fashioned oats
1 cup mixed green, purple and orange candy-coated chocolates, such as M&Ms
1 cup semi-sweet chocolate chips
1 cup mixed green, purple, orange and black Halloween sprinkles and nonpareils
1/2 cup chopped pecans, optional
48 candy eyeballs
Instructions: Position an oven rack in the top and bottom and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Stir together the flour, baking powder, salt and baking soda in a medium bowl. Combine the brown sugar and granulated sugar with the butter in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla and beat well to combine, 1 to 2 minutes. Add the flour mixture and beat on low speed to combine, scraping the bowl down once to make sure it is mixed well, about 1 minute. Add the oats, candy-coated chocolates, chocolate chips, half of the sprinkles and the pecans if using. Mix on low speed just to combine, about 30 seconds.
Spread the remaining 1/2 cup sprinkles in a small bowl. Using a 1/4-cup (2-ounce) ice cream scoop or dry measuring cup, scoop a scant 1/4 cup of dough, roll into a ball and flatten them slightly with the palm of your hand. Press the top of the ball in the sprinkles. Place 6 balls of dough on each baking sheet. Arrange 2 eyeballs on each dough ball. (Refrigerate the remaining dough while you bake this batch.)
Bake, rotating the pans halfway through, until the edges are crisp and golden, 15 to 18 minutes. Remove the pans to wire racks to cool slightly, then transfer the cookies to the racks to cool completely. Allow the baking sheets to cool and then repeat with the remaining dough.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62338,"Taco-Spiced Margarita Kosher salt Taco seasoning, for glasses Lime wedges, for rimming glasses and garnish 6 ounces (3/4 cup) good quality tequila 4 ounces (1/2 cup) fresh lime juice 4 ounces (1/2 cup) Lime and Taco Simple Syrup, recipe follows 2 ounces (1/4 cup) orange liqueur Zest of 4 limes, removed in strips with a vegetable peeler 1 cup sugar 1 tablespoon taco seasoning Kosher salt Instructions: Combine some salt and taco seasoning in a saucer. Rim 6 martini or rocks glasses by running a lime wedge around the edges of the glasses, then dipping in the salt-taco seasoning mixture. Combine the tequila, lime juice, Lime and Taco Simple Syrup, orange liqueur and several ice cubes in a cocktail shaker. Shake well until chilled. Fill the prepared glasses with ice, then strain the drink through the top of the cocktail shaker into the glasses. Garnish with lime wedges.
Place the lime zest in a heatproof bowl. In a medium saucepan, combine the sugar, taco seasoning, 1/2 salt and 2 cups water. Bring the mixture to a full boil. Pour the hot syrup into the bowl of zest and set aside to steep for 15 minutes. Strain into a glass jar or other container and let cool completely before making drinks. Simple syrup keeps refrigerated up to 4 weeks. ","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 62339,"Braciolatini 3 pounds eye round roast beef, raw, sliced very thin (no thicker than 1/8-inch) 2 cups dried bread crumbs, plain 1 cup Parmesan cheese, freshly grated 1 teaspoon coarse salt 1 teaspoon cracked black pepper 2 large garlic cloves, finely chopped 1/4 cup fresh parsley, chopped 1/2 cup olive oil Instructions: Slice raw eye round roast beef very thin. I use an electric slicer. In a medium bowl combine bread crumbs, grated cheese, salt, pepper, chopped garlic and parsley. Mix thoroughly. Taking one slice of meat at a time, in a large plate, spread surface of meat slice with approximately 1/2 teaspoon of olive oil. Next, place about 2 teaspoons (depending on size of meat slice) of bread crumb mixture in center of meat slice. Fold sides of meat slice toward center. Then roll, jelly roll style from bottom to top. Place each meat roll on a thin wooden skewer that has been soaked in water for about 1 hour. Each skewer should hold 6 to 7 meat rolls. This recipe will yield approximately 8 skewers. Once all the meat has been rolled and is skewered, rub each side of the braciolatini with olive oil. Then coat each side with remaining bread crumb mixture. Place the skewered braciolatini on a broiler rack with about a cup of water in broiler pan under rack. Broil for approximately 6 minutes on each side. Do not overcook and do not broil too close to the flame. Serving ideas: Serve with green salad and roasted potatoes or pasta. Braciolatini are great cooked on the grill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62340,"Pickled Topping 1/2 cup white wine vinegar 1/4 cup water 1/2 cinnamon stick 1 shallot, cut into 1/4-inch thick slices 2 jalapenos, seeded and cut into 1/4-inch thick slices 1 tablespoon sugar Kosher salt 4 ripe plantains, peeled and halved lengthwise 1 teaspoon vegetable oil Kosher salt 1 cup grated aged white Cheddar cheese 3 green onions, trimmed and chopped 1 recipe Pickled Topping 1/4 cup fresh cilantro leaves Instructions: In a small pot, bring the white wine vinegar, water and cinnamon stick to a boil. Add in the shallot, jalapenos, and sugar, and then remove the pot from the heat. Adjust the seasonings with salt, if desired, and let the mixture set for 10 minutes. Discard the cinnamon stick, and strain the liquid, reserving the pickled shallots, and jalapenos for the Plantain Gratin, recipe follows. Preheat the broiler. Place the plantains in a baking dish, and drizzle them with the vegetable oil, and season with salt to taste. Broil the plantains for 5 to 7 minutes, or until they are slightly caramelized. Sprinkle the cheese and green onions over the plantains and continue broiling for 3 to 4 minutes, or until the cheese melts. Transfer the plantains to a serving dish and garnish with the Pickled Topping and fresh cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 62341,"Lemon-Garlic Chicken Thighs with Potatoes and Carrots 1 pound small multicolored potatoes, sliced 1/4 inch thick 1 pound multicolored carrots, sliced 1/4 inch thick Kosher salt and freshly ground black pepper 4 bone-in, skin-on chicken thighs (about 2 pounds) 2 tablespoons unsalted butter 1 head garlic, split horizontally 1 small lemon, halved crosswise and thinly sliced 1/4 teaspoon crushed red pepper flakes 1/4 cup fresh flat-leaf parsley leaves Instructions: Preheat the oven to 425 degrees F. Put the potatoes and carrots in a medium pot, cover with 1 inch of water and season with salt. Bring to a boil over high heat, then immediately drain and set aside. Meanwhile, sprinkle the chicken with salt and black pepper. Melt the butter in a Food Network? 13-in. Pre-Seasoned Cast-Iron Skillet over medium-high heat. Add the chicken skin-side down and the garlic cut-side down. Cook until both are golden brown, about 6 minutes. Transfer the chicken to a plate. Add the potatoes, carrots and lemon to the skillet and cook, stirring occasionally, until the potatoes start to brown, about 6 minutes. Sprinkle with the red pepper flakes, 1 teaspoon salt and some pepper. Put the chicken on top of the vegetables skin-side up and roast in the oven until the chicken registers 165 degrees F on an instant-read thermometer and the potatoes are golden, about 20 minutes. Sprinkle with the parsley before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62342,"Cheese Quesadillas with Fresh Guacamole Four 12-inch flour tortillas 1/2 cup grated Cheddar 1/4 cup grated mozzarella 1/2 cup grated queso blanco Olive oil Guacamole, recipe follows Instructions: Lay out 2 of the flour tortillas on a flat surface. Top with the cheeses, spreading evenly over the tortillas. Top with remaining tortillas and press to seal. Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla. Let cool for 5 minutes. Slice into 8 or 10 pieces. Serve with the Guacamole. 1 small ripe Haas avocado 1 tablespoon minced jalapeno pepper 2 tablespoons minced red onion 1 tablespoon chopped cilantro leaves 1/2 lime, juiced Salt Halve the avocado and remove the pit with a sharp knife. Discard the pit. Scoop the flesh into a small bowl and mash with a fork. Stir in the remaining ingredients, season with salt to taste, and set aside. Recipe courtesy Wolfgang Puck, adapted from Adventures in the Kitchen, (c) 1991 ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 62343,"Warm and Toasty Apple Cider Cocktail 1/2 gallon (8 cups) apple cider 16 whole cloves
2 Granny Smith apples, quartered
1/4 cup pure maple syrup
2 lemons, juiced, halves reserved Fall Spice Mix, recipe follows 2 cups bourbon, optional
1 tablespoon ground cinnamon 1 teaspoon freshly cracked black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Instructions: Pour the apple cider into a slow cooker. Press 2 cloves into each apple quarter. Add the apples, maple syrup, lemon juice and lemon halves and the Fall Spice Mix. Stir to combine. Cover and cook on low for 4 hours. Discard the apples and lemons. Stir in the bourbon if using. Serve warm, in mugs. Whisk together the cinnamon, pepper, cardamom, nutmeg and salt in a small bowl. The mixture will keep in an airtight container for up to 6 months. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 62344,"Gina's Red Carpet Cocktails 1 1/2 cups vodka, chilled 1 1/2 cups pomegranate juice, chilled 1/2 cup lime juice 1 bottle Champagne or other sparkling white wine Chilled maraschino cherries, for garnish Instructions: Add 1 1/2 ounces of the vodka to each champagne flute. Top with 1 1/2 ounces of the pomegranate juice and 1 tablespoon of the lime juice. Add the Champagne or sparkling wine and a cherry to each flute for a sweet garnish. ","[Chardonnay, Sauvignon Blanc, Riesling]" 62345,"Pete's Chunky Apple Pecan Dressing for Turkey or Pork 2 loaves fresh, or day old, French bread, cut into 1/2-inch chunks 2 tablespoons unsalted butter 2 tablespoons oil 2 cup white onions, peeled and chopped into 1/2-inch chunks 2 cup celery, strings removed and cut into 1/2-inch chunks 2 cup peeled Granny Smith apples, cut into 1/2-inch chunks 2 tablespoons rubbed sage 1 tablespoon dried basil Salt and pepper 1 cup chopped or torn flat-leaf Italian parsley 2 cup low-sodium turkey broth, (from paste) 1 cup white wine or hard cider 2 sweet lemons, zested and juiced 3/4 cup chopped raw pecans, optional Instructions: Preheat the oven to 300 degrees F. Arrange the cubed bread on baking sheets lined with parchment paper and toast in the oven for 15 to 20 minutes, or until very dry - but not burnt! Set aside in a very large bowl to cool. Raise the oven temperature to 325 degrees F. In a large skillet over a medium/high flame melt the butter and add the oil. Add the onions and celery and toss to coat, sweating the veggies for 5 minutes, stirring constantly. Add the apples and toss to coat, saute for 4 to 5 minutes until the onions and celery are almost limp. Add the cooked apples and veggies to the dried bread and season with sage, basil, salt, pepper and fresh parsley. Toss the mixture with your fingers to incorporate well. In the same pan you fried the veggies in mix up the turkey broth and heat along with the white wine, or cider, until it just barely simmers. Pour the liquid into the bread/veggie mixture and toss with 2 wooden spoons. Scrape the dressing into 1 large, or 2 smaller flat casserole dishes, (9 by 13 by 2-inch), that have been sprayed with nonstick. Season each casserole with a little more salt and pepper. Sprinkle the chopped pecans evenly over both casseroles and cover with foil. Bake for 15 minutes, covered, then remove the foil and bake an additional 10 minutes to brown the top. Serve with mashed potatoes and sliced turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 62346,"Curry Goat 1/2 cup soy sauce 1/4 cup curry powder 1/4 cup chopped garlic 2 tablespoons chopped fresh basil 1 tablespoon crushed red pepper 1 teaspoon dried oregano 1 teaspoon ground black pepper 2 pounds goat meat, cut into 2-inch chunks 1/2 cup oil 4 cups coconut milk 2 cups chopped onions 1 cup chopped bell peppers 1/2 cup chopped carrots 1/4 cup chopped green onion 4 bay leaves Rice or rice and peas, for serving Instructions: For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate overnight. For the curry: Remove the goat from the marinade. Heat the oil in a large pan and add the goat. Turn the heat to medium and sear the goat until brown, about 15 minutes. Add the coconut milk and 4 cups water. Cover and cook, about 2 hours. Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour. Serve with rice or rice and peas. ","[Sauvignon Blanc, Pinot Grigio, Chenin Blanc, Vermentino]" 62347,"Crab Fritters with Spicy Mayo 1 1/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 3 tablespoons canola oil 1 1/3 cups milk 1 egg Freshly ground black pepper 1 quart canola oil (approximately, as needed for deep frying) 2 cups panko (Japanese) bread crumbs 1 tablespoon Irvine Spices Cajun Seasoning 1/2 cup mayonnaise 1/4 cup chopped fresh parsley leaves 1/8 cup fresh lemon juice 1 pound lump crabmeat, picked for shells and with excess liquid carefully squeezed out without breaking up lumps 1 cup mayonnaise 1 tablespoon Irvine Spices Specialty Chipotle cl Powder Salt Instructions: To make the fritter batter, combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened. Heat oil to 375 degrees F in a deep-fryer. Mix panko bread crumbs, Cajun Seasoning, mayonnaise, parsley and lemon juice. Fold in crab meat, trying to avoid breaking up lumps. Form crab mixture into \cocktail size\ balls. Place the crab ball on a slotted spoon, and holding over the bowl of fritter batter, ladle enough of the batter over it to coat. Deep-fry in hot oil until golden brown and drain. Whisk together mayonnaise and Chipotle cl Powder. Season, with salt, if needed. Serve crab fritters with spicy mayo as a dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 62348,"Tipsy Garden Pasta 3 tablespoons canola oil 1 medium onion, cut into 1-inch dice 1/8 teaspoon crushed red cl flakes 1 tablespoon minced garlic 1 pound boneless, skinless chicken thighs, cut into 1-inch dice 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 2 cups sliced cremini mushrooms 1 cup sliced zucchini, cut into half-moons 1 (28-ounce) can diced tomatoes, preferably fire roasted (recommended: Muir Glen) 1/2 cup chicken stock 1 1/2 cups baby spinach 3/4 cup heavy cream 3 tablespoons vodka 1 pound whole grain penne pasta, cooked al dente 1/3 cup grated Parmesan, for garnish 1 Roma tomato, seeded and cut into 1/4-inch dice, for garnish Instructions: In a large saute pan over high heat, add the oil and when hot, add the onions and saute for 5 to 6 minutes. Add the red cl flakes and garlic and saute for 1 minute longer. Season the chicken with the salt and pepper and add the chicken and cook for 4 to 5 minutes. Add in the mushrooms, zucchini, and canned tomatoes. Add the chicken stock and bring to a simmer. Allow to cook for 5 minutes, and then add the spinach and cream. Cook until heated through and just starting to thicken, about 4 minutes. Finish with the vodka, combine, and turn off the heat. Add the pasta to the pan, combine gently, place on a serving platter or in individual serving bowls, and garnish with the Parmesan and diced tomatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62349,"Spinach Basil Risotto Cake with Star-Anise Carrot Syrup 2 cups spinach leaves 2 cups sweet basil leaves 2/3 cup canola oil 4 cups vegetarian risotto 3/4 cup Reggiano cheese or other Parmesan or hard cheeses will work 2 cups spinach chiffonade Juice of 1/2 lemon Salt and black pepper to taste Chive batons for garnish 32 ounces fresh carrot juice 2 pieces star anise 1 cup canola oil Salt and white pepper to taste Instructions: In a pot of very salty boiling water, blanch the spinach and basil for about 45 seconds. Immediately shock in an ice bath and squeeze out excess water. In a blender, blend at high speed while adding the oil. Season the puree. Take vegetarian risotto and place in large bowl. Make sure risotto is not too hot before adding puree. Fold in 1/2 of the green puree and 1/2 of the cheese. If risotto is not green, add more puree. Check for seasoning and add more cheese if necessary. Spread risotto into a baking pan lined with parchment paper. Risotto should be at least 2 inches high. Place a sheet of parchment paper on top and chill for at least 4 hours to overnight. Cut 2 1/2-inch circles of risotto and pan sear in a non-stick pan coated lightly with oil. Color both sides well. Toss spinach chiffonade with lemon juice, salt and pepper. Place a small mound in the middle of a plate and top with risotto cake. Drizzle carrot syrup and garnish with chive batons. In a stainless steel casserole, reduce carrot juice with star anise until all of the water is evaporated. There will be a carrot. Remove the star anise and scrape the \scum\ to a blender. Blend at high speed while slowly adding oil to emulsify. Check for seasoning. Store at room temperature. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 62350,"Potato and Mushroom Gratin 2 cups milk 1 cup whipping cream 2 garlic cloves 6 sprigs fresh thyme, divided 2 bay leaves, divided 2 tablespoons olive oil 3 pounds sliced mushrooms 1 leek, cut in rings Salt and pepper, to taste 3 pounds baking potatoes, sliced paper-thin 3 tablespoons chopped Italian parsley, plus extra for garnish 3 tablespoons chopped chives 1 cup grated Asiago Instructions: In a saucepan, combine milk, cream, garlic, 3 thyme sprigs and 1 bay leaf over low-medium heat. Heat to just under a boil. Remove from heat, cover, and let steep while preparing the rest of the dish. Coat a skillet with olive oil and place over medium heat. Add remaining thyme and bay leaf. Saute the mushrooms and leeks for 5 minutes to evaporate the liquid. Season with salt and pepper. Butter a large casserole dish. Arrange 1/3 of the sliced potatoes on the bottom of the pan, overlapping them slightly. Season the potatoes with chopped parsley, chives, salt and pepper. Top potatoes with half of the mushroom mixture. Repeat layering 1/3 of the potatoes and remaining mushroom mixture. Arrange remaining potatoes on top. Press the layers down with a spatula to condense. Remove the solids from the infused milk and pour over the potatoes. Sprinkle the surface with cheese. Cover the pan with foil and place in a preheated 375 degrees F oven. Bake for 1 hour until the potatoes are tender. Uncover and bake for 15 additional minutes until cheese melts and gratin is golden around the edges. Let stand 10 minutes before cutting. Garnish with fresh parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62351,"Key Lime Margarita Pie 1/2 cup pretzels, finely crushed 1/2 cup graham crackers, finely crushed 1/4 cup sugar 1/3 cup butter, melted 1 (14-ounce) can sweetened condensed milk 1/3 cup frozen limeade concentrate, thawed 2 tablespoon tequila 1 tablespoon orange liqueur Few drops green food coloring, optional 1 cup heavy cream Lime slices Instructions: Preheat oven to 375 degrees F. To make the pretzel crust, combine the crushed pretzels, graham crackers, sugar, and melted butter. Once the mixture is combined, spread the mixture evenly into a 9-inch pie tin. Press the mixture in the tin onto the bottom and the sides to form a firm even crust. Bake for 5 minutes until the edges are lightly browned. Let shell cool until needed. For the filling, use a large mixing bowl, and combine the sweetened condensed milk, limeade, tequila, orange liqueur, and food coloring if desired, until all ingredients are well mixed. In a medium size bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the lime and tequila mixture. Spoon the filling into the pie shell, cover and freeze for 4 hours or until firm. To serve, let pie stand for 10 minutes after coming out of freezer. Slice pie and garnish with lime slices. ","[Tequila Sunrise, Sauvignon Blanc, Creamy Chardonnay, Moscato]" 62352,"Dulce de Leche Pudding with Coconut 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 1/2 cup prepared dulce de leche 1/2 cup sweetened shredded coconut 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. Stir in the dulce de leche. Divide the half of the pudding among 4 4-ounce ramekins or glasses. Then sprinkle each with 2 tablespoons of coconut and top each with the remaining pudding. Cover with plastic wrap and refrigerate until fully set, about 2 hours. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 62353,"Sourdough Pancakes 2 eggs 2 tablespoons sugar 1 teaspoon salt 1 1/2 teaspoons baking soda 1 tablespoon water 2 cups Sourdough Starter, recipe follows 2 1/2 cups warm water 1 1/2 tablespoons yeast 1 tablespoon honey (optional) 2 1/2 cups flour Instructions: In a large mixing bowl, beat eggs. In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. Add to beaten eggs. Add Sourdough Starter to mixture and beat with wooden spoon. Do not beat too long. Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of pancakes, turn over. Cook until golden brown. In a large bowl, combine the water, yeast, and honey and mix well. Add the flour and mix until all of flour is incorporated. Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight. Refrigerate. When using the starter, remove 2 cups to use for the pancakes. Add 2 cups flour and 2 more cups warm water to the starter. Cover and refrigerate. If you don't use your starter for more than 3 days, it needs to be fed. Remove 1 cup and discard. Add 1 cup flour and 1 cup warm water, cover and refrigerate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 62354,"Garlic Lovers' Soup with Cheese and White Wine: Billomoise 20 whole cloves garlic, unpeeled 1 medium-sized onion, halved 2 quarts water 1 teaspoon salt 2 or 3 fresh thyme sprigs 1 bay leaf 6 croutes (see Cook's Note) 1/4 pound Cantal cheese, grated 1/4 pound unsalted butter, at room temperature 1 tablespoon all-purpose flour 2 egg yolks, at room temperature 1 to 2 cups fruity white wine, at room temperature Instructions: Place the unpeeled garlic cloves in a mortar and crush them with a pestle, or put them in a small plastic bag and pound them with a rolling pin. Put the garlic, skins and all, in a heavy 4-quart soup pot and add the onion, water, salt, thyme, and bay leaf. Bring to a boil, reduce the heat to low, partially cover, and simmer slowly for 30 minutes. Preheat the oven to 250 degrees F. While the garlic simmers, place the croutes on baking sheet and sprinkle with the grated Cantal cheese. Reserve. Place 6 soup plates in the oven to heat. Put the butter in a bowl and mash with a wooden spoon until it is a soft paste. Add the flour and egg yolks and combine thoroughly. At the end of the garlic cooking time, strain the garlic broth through a fine-mesh sieve and return it to the pot. Slowly, a few tablespoons at a time, add 1 to 1 1/2 cups of the hot broth to the butter-egg mixture, whisking to combine thoroughly. Off the heat, put the egg-broth mixture into the pot, stirring until the soup is creamy and thoroughly blended. Remove the soup plates from the oven and increase the oven temperature to 400 degrees F. When the oven is fully preheated, place the baking sheet with the cheese-covered croutes, in the oven for a few moments to melt the cheese. Add the white wine to taste to the soup and place over low heat, stirring occasionally. Do not allow the soup to boil. Taste and add more salt if needed. When thoroughly heated, remove the soup from the heat. Place the cheese-glazed croutes in the bottom of the heated soup plates and top with the hot soup. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 62355,"Lamb Burgers with Garlic Yogurt Sauce and Pita 1 1/2 pounds ground lamb 1 medium yellow onion, peeled 1 teaspoons allspice, 1/3 palmful 1 1/2 teaspoons ground cumin, 1/2 palmful 1/2 teaspoon ground cinnamon, eyeball it in your palm 1 small red cl pepper, seeded and minced 1 egg, lightly beaten A handful plain bread crumbs Salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 cup Greek yogurt 1 large clove garlic, peeled 1/4 cup mint leaves, minced 4 large soft pitas 1/2 red onion, peeled and sliced thinly 1/2 small red cabbage, shredded Instructions: Put the lamb in bowl. Using a box grater, grate the onion over the bowl so that the pulp of the onion and juices fall into the meat. Add the spices, cl pepper, egg, bread crumbs, salt and pepper, to taste, and mix to combine. Form the meat mixture into 4 patties, thinner at the middle and thicker at the edges for even cooking. Heat a large skillet over medium-high heat and coat with oil, or coat the burgers in oil and grill on outdoor grill. Cook the patties about 10 minutes, turning once. While the patties cook, add the yogurt to a small bowl. Grate the garlic into the yogurt using a fine grater or zester. Add the mint and stir to combine. Char the pitas over an open gas burner or outdoor grill. Eat the burgers in or on the pita bread topped with garlic-mint yogurt, sliced red onion, and some shredded cabbage. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 62356,"4-Flavor Ice Cube Tray Appetizers All-purpose flour, for dusting 2 frozen puff pastry sheets (from a 17.3-ounce box), thawed
Three 1-inch long cornichons, halved length-wise
Six 1-inch square pieces ham steak (about 1 1/2 ounces)
1 1/2 ounces shredded gruyere cheese (about 1/2 cup) 18 mozzarella pearls 3 teaspoons prepared pesto
18 slices sun-dried tomatoes, from 3 to 4 tomatoes 6 whole candied pecans
6 small red grapes, halved
Six 1-inch square pieces brie cheese, about 1/2-inch-thick (about 1 ounce) Kosher salt and freshly ground black pepper 1/4 cup cream cheese, at room temperature
1 scallion, thinly sliced
Zest of 1 medium lemon (about 1 teaspoon)
Six extra-small (91/110) cooked shrimp, tails removed 1 large egg, beaten Instructions: Lightly flour a work surface and roll out both puff pastry sheets into 12-inch squares. Lay half of 1 piece of pastry over a 12-compartment ice cube tray (the remaining half of the pastry will hang off the tray) then gently use the back of your fingers (or the handle of a wooden spoon) to press the dough down into each compartment of the tray. Repeat with the remaining pastry and tray. Fill 6 of the ice cube compartments in the same row each with 1 piece of cornichon, 1 piece of ham and 1 tablespoon gruyere cheese. Fill the next 6 ice cube compartments in the same row each with 3 mozzarella pearls, 1/2 teaspoon pesto and 2 slices sun-dried tomatoes. Fill the next 6 ice cube compartments in the same row each with 1 candied pecan, 2 red grape halves, 1 piece of brie and a pinch of black pepper. Stir together the cream cheese, scallion, 1/2 teaspoon lemon zest and a pinch of salt and pepper in a small bowl and stir until completely combined. Fill the last 6 ice cube compartments in the same row each with 1 shrimp then a spoonful of the cream cheese mixture. Brush the edges of the puff pastry with the beaten egg then fold the puff pastry over the ice cube tray so that it completely covers the filling. Cut the excess puff pastry from around the upper edges of the ice cube trays then use your fingers to press the dough together so that it is sealed. Put the ice cube trays in the freezer for 15 minutes. Position a rack in the center and preheat the oven to 400 degrees F.
Use your fingers to gently loosen the puff pastry from the ice cube trays then flip out onto a cutting board. Use a knife to trim the edges of the dough to 1/4-inch-wide. Cut in between each ice cube compartment to free each filled compartment. Use a fork to crimp the edges of all the ice cube bites, making sure to keep the flavors separate.
Line a large baking sheet with parchment. Put the ice cube bites on the baking sheet, keeping the flavors separate). Brush the beaten egg on top of the puff pastry then sprinkle the ham bites with the remaining gruyere cheese, lay a slice of sun-dried tomato on top of the pesto bites, sprinkle black pepper on the brie bites.
Bake, rotating the baking sheet about halfway, until the bites are puffed and golden brown, about 25 minutes. Cool for 5 minutes on the baking sheet then transfer to a serving platter. Top the shrimp bites with the remaining lemon zest. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 62357,"Smoked Salmon Lollipop 1/2 teaspoon truffle oil 2 tablespoons butter, softened 2 tablespoons mascarpone cheese, softened Freshly ground black pepper 24 thin breadsticks 4 ounces smoked salmon, finely diced 2 tablespoons finely chopped fresh dill 2 tablespoons grated Parmesan Instructions: In a small bowl mix truffle oil, butter, mascarpone cheese, and ground black pepper. Dip half of breadstick in mixture. Roll in salmon and dill and sprinkle with Parmesan. Lay out on parchment paper and refrigerate for at least 1 hour. Serve chilled.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62358,"Fall Salad 2 tablespoons unsalted butter 2 tablespoons packed light brown sugar 1/2 cup raw pecans 1 small shallot, finely diced 1 teaspoon Dijon mustard 2 teaspoons balsamic vinegar 1/4 cup extra-virgin olive oil 2 teaspoons maple syrup Kosher salt and freshly ground black pepper 1 head endive, separated leaves 2 hearts frisee, hand torn 1 large radicchio, torn leaves 1 red pear, sliced 1/4 cup shaved Parmesan Instructions: To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad. Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper. Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 62359,"Madeleine Oysters 12 madeleine cookies 1 cup white frosting
1/3 cup sifted confectioners' sugar
Pink gel food coloring
6 round white pearlized candy-coated chocolates
1 cup brown sugar
Instructions: Level off the smooth side of each of the madeleines by shaving off the humps with a serrated knife. Mix the frosting, confectioners' sugar and a little pink food coloring in a medium bowl; stir until a consistent pink is achieved. Transfer the frosting to a piping bag fitted with a large French pastry tube. Pipe a swirl of frosting on the flat side of a madeleine, then sandwich with another, flat sides facing in, so the shape mimics an oyster. Repeat with the remaining cookies and frosting. Place a shimmery candy-coated chocolate in the frosting of each assembled cookie. Crumble the brown sugar in a sandy layer across the bottom of a shallow bowl. Arrange the cookie oysters on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62360,"Devil's Food Cupcakes 1 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda Fine salt 1 stick (4 ounces) unsalted butter, at room temperature 1 cup sugar 2 large eggs, at room temperature 1/4 cup coffee, at room temperature 1/4 cup whole milk, at room temperature 1 teaspoon vanilla extract 1/2 cup heavy whipping cream 4 ounces semisweet chocolate, chopped 1 tablespoon unsalted butter Raspberries, for garnish Instructions: To make the cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt. In a large bowl, beat the butter and the sugar together until light and fluffy. Slowly beat in the eggs, 1 at a time. Mix together the milk, coffee, and vanilla in a measuring cup. Add 1/2 the dry ingredients to the butter mixture, beat to combine, then add the milk- coffee mixture and continue to beat, then add the remaining dry mixture. The mixture will look thick and airy. Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake until a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting. To make the frosting: Bring the heavy whipping cream to a gentle simmer. Add the chopped chocolate to a bowl with the butter and pour the hot cream over. Whisk the mixture until melted and smooth. Let it sit for 5 to 8 minutes until it thickens up. Frost the cupcakes with the chocolate frosting using an offset spatula. Top each with a raspberry. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62361,"Coca-Cola Carnitas 1 1/2 pounds fatty pork shoulder or pork butt, cut into 2-inch cubes 1 tablespoon garlic powder
Kosher salt and freshly ground black pepper Pork fat or neutral oil such as canola or vegetable oil, for frying (see Cook's Note) 1 cup Coca-Cola
3 sprigs fresh tarragon 2 bay leaves
2 sprigs fresh thyme
Corn tortillas, for serving Suggested toppings: salsa verde, diced onions, cilantro leaves, sliced radishes, lime wedges and sliced avocado
Suggested toppings: salsa verde, diced onions, cilantro leaves, sliced radishes, lime wedges and sliced avocado Instructions: Sprinkle the pork on all sides with the garlic powder and plenty of salt and pepper. Heat the pork fat over medium-high heat in a small, heavy Dutch oven or braiser (see Cook's Note). Add the pork and fry on all sides until well browned, about 20 minutes. Add the Coca-Cola and 1/2 cup water (there should be just enough liquid to cover the sides of the meat). Bring to a boil and reduce to a simmer. Add the tarragon, bay leaves and thyme. Cover and simmer until the pork is tender, about 1 1/2 hours; the Coca-Cola will caramelize and the liquid will evaporate completely. Transfer the pork to a cutting board and shred. Serve with warm corn tortillas (charred over a flame) and toppings on the side: salsa verde, diced onions, cilantro, radishes, lime wedges and avocado. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 62362,"Lightened-Up Mac and Cheese Kosher salt 12 ounces fusilli or other corkscrew pasta 1 tablespoon unsalted butter 1 medium shallot, finely chopped 2 tablespoons all-purpose flour 1 teaspoon mustard powder 1/2 cup skim milk 1/3 cup low-fat sour cream 2/3 cup shredded part-skim mozzarella cheese 2/3 cup shredded low-fat Swiss cheese 3 tablespoons grated parmesan cheese Freshly ground pepper 1/4 cup chopped fresh parsley, basil and/or chives Instructions: Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Add the butter to the empty pot and melt over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the flour and mustard powder and cook, stirring, until the flour begins to toast, about 1 minute. Whisk in the milk and the reserved cooking water; cook, whisking, until thick, about 2 minutes. Reduce the heat to medium. Whisk in the sour cream, mozzarella, Swiss cheese and 1 tablespoon parmesan; continue whisking until melted, about 1 minute. Stir in the pasta, 1/2 teaspoon salt and 1/4 teaspoon pepper; transfer to a 2-quart flameproof baking dish. Preheat the broiler. Combine the remaining 2 tablespoons parmesan, the herbs, and salt and pepper to taste in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62363,"Roasted Tomato Salsa with a Smashed Avocado and Chips 4 medium sized red tomatoes 1 dried morita pepper 1 dried arbol pepper 1 dried pasilla pepper 1 teaspoon pico di gallo ground chili pepper 1 tablespoon freshly chopped cilantro leaves 1 to 2 cloves garlic, chopped 1/2 key lime, juiced 1/4 white onion, diced Salt 4 corn tortillas Vegetable or corn oil Salt Ground cumin, to taste 1 lime, halved 1 ripe avocado 1/2 lime, juiced Salt Instructions: Smashed Avocado:; Preheat grill over high heat. Grill the tomatoes until charred. Remove from heat to a small bowl until cool enough to tough. Peel and reserve. Add the dried peppers to a saute pan on the grill, and cook for 30 seconds to 1 minute on each side to bring out the aroma. Do not burn. To a blender, add the tomatoes, all of the peppers, cilantro, garlic, lime, onion and salt, to taste. Blend until almost smooth. Cut tortillas into triangles and brush with vegetable oil. Add to a perforated grill pan on the grill. Cook a couple of minutes on each side until they turn a light golden color and are crisp. Do not burn. Remove to a serving bowl and season with salt, cumin and a squeeze of lime. Halve, pit, peel and slice the avocado. Add to a bowl, sprinkle with the lime juice and season with salt, to taste. Coarsely mash. Serve chips in a large bowl tossed with salsa and avocado. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 62364,"Oatmeal Cookies with Yogurt Chips and Strawberries 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 cup all-purpose flour 1 cup rolled oats 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 3/4 cup yogurt chips 1/2 cup diced fresh firm strawberries 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, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the yogurt chips and strawberries. 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, Riesling, Pinot Grigio, Sauvignon Blanc]" 62365,"Lemon-Raspberry Cupcakes with Raspberry-Balsamic Cream Cheese Frosting 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 2 cups granulated sugar 4 large eggs, at room temperature Finely grated zest of 3 lemons (about 3 tablespoons) 1 teaspoon vanilla extract 1 cup buttermilk, at room temperature 2 tablespoons fresh lemon juice 2 cups fresh raspberries, roughly chopped Raspberry-Balsamic Cream Cheese Frosting, recipes follows 1 cup raspberries 1/4 cup granulated sugar 4 tablespoons balsamic vinegar 6 ounces cream cheese, softened 3 tablespoons butter, at room temperature 3 cups powdered sugar Instructions: Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
In a medium bowl, sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the bowl as needed. Beat in the lemon zest and vanilla extract until combined. With the mixer on the lowest speed, add the flour mixture in three additions, alternating with two additions of the buttermilk and lemon juice. Mix until just combined after each addition. Scrape the bowl as needed. Gently fold in the raspberries. Fill the cupcake liners three-quarters full with batter and bake until a wooden toothpick inserted in the center comes out clean, about 25 minutes. Transfer the pans to wire racks to cool completely before frosting. Frost the cupcakes with the Raspberry-Balsamic Cream Cheese Frosting. In a small bowl, mix the raspberries with the granulated sugar and let stand for 15 minutes.
Place the raspberries in a small saucepan and add 1 tablespoon of the balsamic vinegar. Let simmer over medium heat for 15 minutes; the raspberries should cook down and create a sauce. Then crush the berries or run through a blender for a smoother frosting. Set aside to cool. Mix the remaining 3 tablespoons balsamic vinegar into the raspberry sauce and set aside.
In a large bowl or the bowl of an electric mixer fitted with paddle attachment, beat the cream cheese and butter until creamy. Add 1/2 cup of the powdered sugar and beat until combined. Add the raspberry sauce and beat until combined. Add the remaining powdered sugar, a bit at a time, and beat until creamy. Add more sugar if a thicker consistency is desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 62366,"Maple Pecan Rice Pudding 3/4 cup raisins 3 tablespoons bourbon, such as Makers Mark 3/4 cup white basmati rice 1/2 teaspoon kosher salt 5 cups half-and-half, divided 1/2 cup sugar 1 extra-large egg, lightly beaten 1 teaspoon pure vanilla extract 1/4 cup pure maple syrup, plus extra for serving (optional) 1/2 teaspoon natural maple flavoring 3/4 cup toasted pecans, chopped Instructions: In a small bowl, combine the raisins and bourbon. Set aside. Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.) Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 62367,"Smoked Turkey Southwestern Wrap 4 large flour or corn tortillas 4 ounces Jalapeno Cream Cheese, recipe follows 8 ounces Romaine lettuce, shredded 8 ounces tomatoes, seeded and diced 4 ounces red onions, diced 16 ounces smoked turkey, julienned 8 ounces avocado spread (such as guacamole) 1 1/2 jalapeno peppers, seeded and minced 8 ounces cream cheese, softened 2 1/2 teaspoons ground black pepper 1/4 teaspoon salt Instructions: Lay tortilla out flat. Spread the cream cheese on the tortilla. Sprinkle lettuce, tomatoes, and onions in the center of the tortilla. Place the turkey all over. Top with avocado spread. Roll burrito style, making sure the ends are tucked in. Slice in half on the bias and serve. Jalapeno Cream Cheese: Mix the jalapenoes into the cream cheese. Season with salt and pepper. Refrigerate until needed. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 62368,"Turkey Tetrazzini 1 pound thin spaghetti 3 tablespoons unsalted butter, plus more for the casserole dish 1 cup fresh, plain or whole wheat panko breadcrumbs 1 cup freshly grated Parmigiano-Reggiano cheese (4 ounces) 1/4 cup chopped fresh flat-leaf parsley 1 pound mushrooms, sliced 1 onion, chopped 1 tablespoon chopped fresh thyme leaves 1/4 teaspoon freshly grated nutmeg Coarse salt and freshly ground black pepper 1/2 cup all-purpose flour 1/2 cup dry white wine 4 cups homemade chicken stock or reduced-fat low-sodium chicken broth 1/2 cup heavy cream, optional 4 cups cooked boneless turkey or chicken meat, shredded into 1-inch pieces 2 cups English peas, defrosted if frozen Instructions: Heat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 7 minutes or according to package instructions. Drain in a colander. Toss with tongs to loosen and separate the strands and place in a large bowl.
Butter a large casserole dish. Set aside. Melt 1 tablespoon of the butter and combine in a small bowl with the breadcrumbs, 1/2 cup of the Parmesan and the parsley. Set aside.
Heat the remaining 2 tablespoons of butter in the now-empty pasta pot. Add the mushrooms and saute until soft and all the liquid in the pan has evaporated, about 5 minutes. Add the onion and cook until translucent, 3 to 5 minutes more. Add the thyme and nutmeg. Taste and adjust the seasoning with salt and pepper.
Add the flour and stir to combine and coat, about 1 minute. Add the wine, increase heat to high and bring to a boil. Cook until the liquid is reduced, about 1 minute. Add the stock and optional cream and stir to combine. Reduce the heat to simmer and cook until the liquid is thick enough to coat the back of a spoon, about 3 minutes. Add the remaining 1/2 cup of Parmesan and stir until combined. Taste and adjust the seasoning with salt and pepper.
Pour the mushroom mixture into the bowl with the cooked spaghetti. Add the turkey and peas and stir to combine. Taste and adjust the seasoning with salt and pepper.
While still hot, pour the mixture into the buttered casserole dish, sprinkle with the reserved breadcrumb mixture and bake until bubbly and the top is golden brown, about 15 minutes. Remove to a rack to cool slightly before slicing. Serve on warmed plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62369,"Blackened Catfish 1 ounce salad oil 2 (5 to 8-ounce) catfish fillets 2 ounces fish blackening seasoning Instructions: Heat a 12-inch cast iron skillet over high heat. When the skillet is hot, add the oil. Season both sides of each catfish fillet with the blackening seasoning and place in skillet. Cook fillets for 5 minutes on each side. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 62370,"Beef Taco Bake 1 pound ground beef 1 can (10 3/4 ounces) Campbell's? Condensed Tomato Soup 1 cup Pace? Chunky Salsa OR Pace? Picante Sauce 1/2 cup milk 6 flour tortillas (8-inch) OR 8 corn tortillas (6-inch), cut into 1-inch pieces 1 cup shredded Cheddar cheese (about 4 ounces) Instructions: Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat. Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish. Bake at 400 degrees F for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese. Cost per recipe: $8.14 ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 62371,"Mushroom Wheat Berry Pilaf 2 teaspoons olive oil 1 1/2 cups onion, chopped 1/2 teaspoon salt 5 cloves garlic, minced 1 tablespoon butter 1 pound mushrooms, sliced 1 tablespoon soy sauce 1/4 cup red wine 1/4 cup chicken broth 1 1/2 cups cooked wheat berries 1 1/2 cups leftover, cooked rice 1/2 teaspoon fresh thyme leaves, chopped 1 teaspoon fresh rosemary leaves, chopped 1 teaspoon lemon zest, finely chopped Pepper and additional salt Instructions: Heat olive oil in large saute pan over low heat. Add onions and salt and sweat until soft, about 10 minutes. Add garlic and continue cooking for 5 minutes. Add butter to pan and melt. Add mushrooms, and soy sauce, increase heat to medium and continue cooking for 5 to 10 minutes, until mushrooms release their liquid. Add wine and chicken broth and simmer 5 minutes, until wine begins to evaporate. Add wheat berries, rice, thyme, rosemary, and lemon rind to heat through. Adjust seasoning, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62372,"Chocolate-Hazelnut Madeleines 1 cup bittersweet chocolate chips 1/4 cup chocolate-hazelnut spread, such as Nutella
8 madeleines 1 tablespoon chopped roasted, skinned hazelnuts
Instructions: Melt the chocolate chips in a medium bowl set over a double-boiler, stirring with a rubber spatula, until almost entirely melted, about 3 minutes. Remove the bowl from the heat and continue to stir until the chocolate is completely melted, another 30 seconds. Stir in the hazelnut spread. Let cool slightly. Preheat the broiler to high. If the madeleines have a side with a bump, trim the bump to create a flat surface. Cut each madeleine in half horizontally and place cut-side up on a baking sheet. Broil until toasted and brown, 3 minutes. Let cool completely. Spread a heaping teaspoon of the chocolate mixture evenly over the bottom half of a madeleine; sprinkle with hazelnuts. Place the top half on the hazelnuts and press gently. Dip the assembled madeleine halfway in the chocolate mixture, then place on a tray. Continue with the rest of the madeleines. Refrigerate until completely cool and the chocolate has hardened slightly, 30 minutes. Serve alongside Bourbon Milk (see below) if desired. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 62373,"Royal Jack Ice 2 ounces applejack (recommended: Laird's Bonded) 1 ounce freshly squeezed lemon juice 1 tablespoon homemade grenadine, recipe follows 3 ounces brut Champagne Sliced or diced apple or red apple peel 2 cups unsweetened pomegranate juice 3/4 cup granulated or turbinado sugar Instructions: Fill a cocktail shaker or small pitcher with ice. Add the apple jack, lemon juice, and grenadine. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into 2 Champagne flutes. Top each drink off with 1 1/2 ounces Champagne. Garnish with the apple. Drink. Put pomegranate juice in a small sauce pan. Bring to a boil over high heat. Reduce the heat to a gentle simmer and continue to cook until liquid is reduced by half. Stir in the sugar to dissolve thoroughly, and simmer to thicken slightly. Cool. Cover and refrigerate for up to 2 weeks. ","[Champagne, Applejack, Grenache Blanc, Pinot Grigio]" 62374,"Roasted Stuffed Portobellos Cooking spray 2 cooked chicken breast halves, diced 10-ounce package frozen chopped broccoli, thawed and undrained 1/2 cup diced oil-packed sun-dried tomatoes, with 1 tablespoon oil from jar 2 tablespoons seasoned dry bread crumbs 4 large portobello mushroom caps, stems removed Instructions: Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. In a medium bowl, combine chicken, broccoli (with liquid from package), sun-dried tomatoes with oil from jar, and bread crumbs. Toss to combine. Arrange mushroom caps, stem side up, on prepared baking sheet. Fill each mushroom cap with chicken mixture. Roast 20 minutes, until filling is golden brown and mushrooms are tender. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62375,"Chocolate Cupcakes and Peanut Butter Icing 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 2/3 cup granulated sugar 2/3 cup light brown sugar, packed 2 extra-large eggs, at room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk, shaken, at room temperature 1/2 cup sour cream, at room temperature 2 tablespoons brewed coffee 1 3/4 cups all-purpose flour 1 cup good cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon kosher salt Kathleen's Peanut Butter Icing, recipe follows Chopped salted peanuts, to decorate, optional 1 cup confectioners' sugar 1 cup creamy peanut butter 5 tablespoons unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1/3 cup heavy cream Instructions: Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended. Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired. Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62376,"Coconut-Scented Rice 1 1/2 cups long-grain white rice, rinsed 1/2 cup coconut milk 1/2 cup chicken or vegetable stock 1 tablespoon vegetable oil Zest of 1/2 lime 1/4 bunch fresh cilantro, chopped very fine Instructions: Place the rice, coconut milk, stock, oil and 2 cups water in the rice cooker. Cook according to the machine instructions. Stir in the zest and cilantro. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer]" 62377,"Vegetarian Moussaka 3 medium eggplants (3 to 4 pounds) 1/2 cup extra-virgin olive oil
Kosher salt 2 cups dried French lentils Vegetable oil, for frying, plus more for the pan 4 large russet potatoes, peeled and sliced 1/4 inch thick
1 1/2 sticks (12 tablespoons) unsalted butter 1 medium onion, finely chopped 1 clove garlic, minced 3 cups tomato puree 2 tablespoons tomato paste 1 teaspoon dried oregano Freshly ground pepper 1 cinnamon stick, broken into pieces 2 cups milk 3 cups heavy cream 1/4 teaspoon ground nutmeg 3/4 cup all-purpose flour 6 large egg yolks 1 cup crumbled sheep\u2019s milk feta cheese Instructions: Preheat the oven to 400? F. Char the eggplants over a gas burner, turning with tongs, 4 to 6 minutes. Let cool, then slice 1/2 inch thick. Arrange the eggplant slices on two baking sheets. Brush with olive oil on both sides and season with salt. Roast until golden and cooked through, 20 to 22 minutes. Set aside. Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Cook until the lentils are tender but not mushy, 10 to 12 minutes. Drain and let cool. Fill a large wide pot with 1 inch of vegetable oil. Heat over medium-high heat until a deep-fry thermometer registers 350? F or a piece of bread dropped in turns golden quickly. Working in batches, fry the potato slices a few at a time until golden but not too brown, 5 to 6 minutes. Remove the potatoes to a rack to drain and season with salt. Make the lentil-tomato sauce: Melt 4 tablespoons butter in a large wide pot over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 6 minutes. Add the garlic and cook 1 more minute. Add the cooled lentils and cook for 3 to 4 minutes. Stir in the tomato puree, tomato paste, 1/2 cup water, the oregano, 2 teaspoons salt and 3 grinds of pepper and simmer for 20 minutes. Remove from the heat and set aside. Make the bchamel: Combine the cinnamon stick, milk and heavy cream in a medium saucepan and bring to a simmer over medium heat; cook 5 minutes. Remove from the heat, stir in the nutmeg and set aside. In another saucepan, melt the remaining 1 stick butter over medium heat. Whisk in the flour and cook, whisking, 3 to 5 minutes (do not let it brown). Slowly whisk in the heavy cream mixture, bring to a simmer and cook until thick and bubbling, 2 to 3 minutes; remove from the heat. Whisk the eggs in a large bowl, then temper them by whisking in 1 cup of the bchamel; whisk the tempered egg mixture into the remaining bchamel. Season with salt and pepper and add the feta.
Preheat the oven to 350? F. Oil an extra-large baking dish or roasting pan. Layer half of the eggplant in the bottom of the pan, then pour half of the lentil-tomato sauce on top, spreading it in an even layer. Top with a layer of half of the potatoes and then spread with half of the bchamel. Repeat the layers (eggplant, lentil-tomato sauce, potatoes, bchamel).
Bake until golden brown, about 30 minutes. (If the top browns too quickly, cover with foil during the last 15 minutes of baking.) Let cool, then cut into pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62378,"Bacon Waffles Nonstick cooking spray 2 cups all-purpose flour
3 teaspoons baking powder
Kosher salt
2 large eggs, separated
1 1/2 cups milk
3 tablespoons unsalted butter, melted 6 slices bacon, cut in half
Maple syrup, for serving
Instructions: Spray a waffle iron with nonstick cooking spray and preheat it. Sift together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Beat the egg whites in a second medium bowl until stiff. Beat the egg yolks with the milk and butter in a large bowl. Add the flour mixture, stirring until just blended. Fold in the beaten egg whites. Place 2 halves of a bacon slice in each waffle grid and close the cover. Cook for 1 minute and then add a scant 1/2 cup batter to each waffle grid. Bake until golden brown, about 5 minutes. Serve with maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62379,"Polenta with Peas and Pancetta 1 tablespoon extra-virgin olive oil 2 to 3 slices pancetta cut as thick as bacon, chopped 1 1/2 cups chicken stock 3/4 cup milk 3/4 cup quick cooking polenta Salt and freshly ground black pepper 1 cup frozen peas A couple handfuls grated Parmigiano-Reggiano Instructions: Heat the oil in sauce pot over medium-high heat. Add pancetta and cook until crisp, 5 minutes then remove to a plate. Add the liquids to the sauce pot and bring to boil. Whisk polenta into the liquid and continue to whisk 2 to 3 minutes to thicken. Season with salt and pepper and stir in peas to heat through 1 minute more. Remove from heat, stir in cheese and adjust seasoning. Garnish with pancetta. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 62380,"Homemade Pasta 5 large eggs, at room temperature 3 1/2 cups all-purpose flour, plus more for kneading
1 tablespoon olive oil
1 teaspoon kosher salt
Instructions: Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes. Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.) Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn\u2019t be able to see through it.) Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide). Separate the noodles into \u201cnests\u201d and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62381,"How to Make Easy, Classic Hamburgers | Hamburgers 24 ounces ground chuck 1 teaspoon kosher salt Freshly ground black pepper Spice Mix, optional, recipe follows 1 tablespoon vegetable oil 4 slices cheese, such as Cheddar, American, Saga blue cheese, and Swiss, optional 4 soft hamburger-style buns, split 4 slices beefsteak tomatoes, optional Assorted lettuces and greens, such as iceberg, romaine, or watercress Assorted mustards, such as whole-grained, Dijon, or French's, optional Mayonnaise, optional Ketchup, optional 1 tablespoon Worcestershire sauce 2 teaspoons garlic powder 2 teaspoons onion powder Hot Sauce, to taste Instructions: Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven. Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time. Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick. Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side. Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt. Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve. When cooking on a countertop grill, turn on grill, then place burgers on the heated grill. Timing for a countertop grill: For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes. For Medium: Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes. For Well: Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes. Combine all ingredients. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 62382,"Pumpkin Spice Buns 1/2 cup whole milk One 1/4-ounce package active dry yeast (2 1/4 teaspoons) 1/4 cup granulated sugar 4 tablespoons unsalted butter, melted, plus more for greasing the bowl and plastic wrap 2 teaspoons pure vanilla extract 1 large egg yolk
2 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 3/4 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, softened, plus extra for greasing the pan 1/2 cup granulated sugar 2 tablespoons pumpkin spice blend 1/2 cup pure pumpkin puree 1 1/2 cups confectioners' sugar 1/2 stick (4 tablespoons) unsalted butter, melted 3 tablespoons whole milk 1/2 teaspoon pure vanilla extract Fine salt Instructions: For the dough: Add the milk and 1/2 cup water to a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove from the heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the granulated sugar over the top and set aside without stirring, until foamy, about 5 minutes. Whisk in 4 tablespoons of the butter, the vanilla and egg yolk until well combined. Whisk the flour, remaining granulated sugar and 3/4 teaspoon of salt together in a large bowl. Make a well in the center of the flour and use a wooden spoon to stir in the yeast mixture until the dough becomes thick and slightly sticky. Turn the dough onto a floured work surface and knead until it is soft and elastic, about 6 minutes. Shape the dough into a ball. Brush the inside of a large bowl with the remaining melted butter. Place the dough in the buttered bowl, turning to coat lightly. Cover the bowl with plastic wrap and use a permanent marker to trace a circle the size of the dough onto the plastic, noting the time. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. Turn the dough out of the bowl and knead briefly on a floured surface to release excess air; reshape the dough into a ball and return it to the bowl. Lightly butter a large piece of plastic wrap and tightly cover the entire bowl. Let the dough proof in the refrigerator for 4 hours and up to overnight. For the filling: Grease a 9- by 13-inch baking dish with some of the butter. Whisk the granulated sugar and pumpkin pie spice together in a small bowl. Turn the prepared dough onto a floured work surface and press flat. Then roll into a 10- by 18-inch rectangle, with a long edge facing you. Spread the remaining 1 1/2 sticks of butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Dollop the pumpkin puree over the butter and spread over to cover the same area as the butter. Evenly scatter the pumpkin spice-sugar mixture over the pumpkin puree. Starting from the long side facing you, roll the dough up into a tight 18-inch-long cylinder. Lightly brush the clean edge of the dough with water, then press it to the cylinder to seal. Slip a long taut piece of string or unflavored dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, and then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 buns. Place the buns cut-sides-down in the prepared pan, leaving 1 inch of space between them. Cover the baking dish loosely with plastic wrap and set aside in a warm place to rise until the buns double in size, about 1 hour 30 minutes. Position the rack in the center of the oven and preheat to 350 degrees F. Bake the buns until golden brown and the tops spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes. For the glaze: Whisk together the confectioners' sugar, butter, milk, vanilla and a pinch of salt in a medium bowl until smooth. Drizzle over the warm buns and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62383,"Lava Flow 1 ounce coconut syrup 2 ounces pineapple juice 1 1/2 ounces rum Splash vanilla ice milk (or ice cream) 1/2 cup ice 1 1/2 ounces strawberry puree Instructions: Blend all ingredients except strawberry puree. Pour into a cocktail glass and garnish with strawberry puree.; ","[Mojito, Mai Tai, Cuba Libre]" 62384,"Pineapple Smoothie Bowl 2 cups frozen pineapple 1 cup vanilla yogurt
2 tablespoons sweetened condensed milk
2 tablespoons sweetened coconut flakes, toasted
1/3 cup blueberries
2 large strawberries, chopped
1 kiwi, peeled and sliced
2 teaspoons chia seeds
Instructions: Add the pineapple, yogurt and sweetened condensed milk to a blender. Blend until smooth, scraping the sides as needed. Pour into a bowl and add the coconut, fruit and chia seeds across the top. ","[Sauvignon Blanc, Moscato, Riesling]" 62385,"Mascarpone Cannoli Cheesecake 8 large dry almond-anise biscotti, or your favorite biscotti 4 tablespoons unsalted butter, melted 1/4 teaspoon kosher salt
Two 8-ounce packages cream cheese, at room temperature
One 8-ounce container mascarpone cheese, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest (from 1 lemon)
3 eggs, at room temperature
3/4 cup semisweet mini chocolate chips
Italian cherries in syrup, such as Amarena, for serving, optional Instructions: Preheat the oven to 350 degrees F. Pulse the biscotti to fine crumbs in a food processor. Drizzle in the butter, add the salt and pulse until the mixture has the texture of wet sand. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes, until the crust smells toasted and is beginning to brown. Set aside to cool while you make the filling. Reduce the oven temperature to 325 degrees F. In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the salt, vanilla and lemon zest; beat on medium speed until combined. Add the eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again. Remove the bowl from the mixer and fold in the chocolate chips. Pour the cream cheese mixture over the crust and spread evenly. Bake for 45 minutes, or until the center of the cake still moves just slightly. Allow the cheesecake to cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Run a knife around the edge of the pan before releasing the collar. Top each slice of cheesecake with a spoonful of cherries, if using. ","[Chardonnay, Pinot Grigio, Prosecco, Sparkling Shiraz]" 62386,"Fish Fajitas 1/4 cup extra-virgin olive oil 2 onions (1/2 chopped, 1 1/2 thickly sliced) 1 15-ounce can pinto beans, drained and rinsed 1/2 cup spicy tomato salsa Kosher salt 2 bell peppers (1 red, 1 yellow), thickly sliced 1 1/2 teaspoons ground cumin 1 1/2 teaspoons chili powder 1 pound skinless halibut or snapper fillets, cut into 2-inch chunks 1 cup fresh cilantro 8 corn tortillas, warmed Guacamole and lime wedges, for serving Instructions: Preheat the broiler. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, 3 minutes. Add the beans, salsa and 1/2 cup water. Cook over low heat, stirring occasionally, until thickened, about 8 minutes; season with salt. Meanwhile, toss the bell peppers and sliced onions with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon chili powder and 1/2 teaspoon salt on a rimmed baking sheet. Broil, without stirring, until the vegetables are browned around the edges, 4 to 6 minutes. Toss the fish with the remaining 1 tablespoon olive oil and 1/2 teaspoon each cumin and chili powder; season generously with salt. Scatter over the roasted vegetables and broil until the fish is just cooked through, 3 to 4 minutes. Stir the cilantro into the beans and divide among plates. Serve with the fish, roasted vegetables, tortillas, guacamole and lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 62387,"Mini Bacon and Egg Crostini 4 hard-boiled eggs 1/3 cup mayonnaise
1 tablespoon Sriracha or other hot sauce
8 mini pumpernickel toasts, each 2-inches square 3 leaves Bibb lettuce, torn into 8 small pieces
2 pieces cooked bacon, cut into strips 1/3-inch wide and 1 1/2-inches long
Instructions: Slice the eggs crosswise into thin slices, reserving the top and the bottom for another use. In a small bowl stir together the mayonnaise and the Sriracha. Set aside. To assemble, lay out the toast and spread the spicy mayonnaise on each piece. Lay a piece of lettuce on the spicy mayonnaise. Top the lettuce with two overlapping slices of egg and a piece of bacon to finish. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62388,"Rusty Nail Ice cubes 1 1/2 fluid ounces Scotch whisky 1 1/2 fluid ounces Drambuie Strip of lemon peel Instructions: Fill an old-fashioned glass 3/4 full with ice. Pour in the Scotch and the Drambuie and stir gently. Garnish with a lemon peel and serve. ","[Single Malt Scotch Whisky, Cognac]" 62389,"Chicken Paprikash 4 tablespoons unsalted butter 2 large onions, thinly sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
1/4 teaspoon cayenne
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
Pinch of sugar
1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces
1/4 cup heavy cream
1 tablespoon white wine vinegar
Crusty bread, for serving, optional
Instructions: Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired! ","[Burgundy, Pinot Grigio, Tempranillo, Garnacha]" 62390,"Boiled Garlic Chive Dumplings 2 bunches finely chopped garlic chives (regular chives can be substituted) 2 small packs (1 1/3 ounces each) mung bean noodles, soaked soft and cut into 1/2-inch strands 1 cup re-hydrated black mushrooms, de-stemmed and finely diced 2 tablespoons minced ginger 1 1/2 tablespoons minced garlic 2 tablespoons thin soy sauce 3 tablespoons sesame oil 1/2 tablespoon salt 1 egg 4 cups all-purpose flour 1/2 teaspoon salt 1 1/2 cups cold water 1/3 cup thin soy sauce 1/3 cup rice wine vinegar 1/3 cup sliced scallions 1 teaspoon sesame oil 1 tablespoon sambal Instructions: In a large bowl thoroughly mix all ingredients - aside from those in the Cold Water Dough and the Spicy Soy Dipping Sauce - together by hand. Cook a tester to check for seasoning. MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling, as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up. COOKING THE DUMPLINGS: Use a large stock pot with plenty of water. Add a small handful of salt, as if you were cooking pasta. Make sure the water is at a rolling boil before adding dumplings. Once the dumplings are dropped, gently stir so that they do not stick together or stick to the bottom. Do not try to boil too many at a time, as it will take too long to cook resulting in soggy dumplings. Overcooking also causes the dumplings to break apart. For the Cold Water Dough: In a stainless steel bowl, mix flour and salt. Slowly add cold water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow dough to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1 inch in diameter. Cut 1/2 inch pieces and turn them over so cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter. For the Spicy Soy Dipping Sauce: Combine all and serve in a small bowl. PLATING: Serve dumplings on a large platter lined with lettuce with a bowl of dipping sauce on the side. One family tradition is the serving of the dumpling 'broth' at the end of the meal since inevitably some of the dumplings do break and flavor the water. Waste not, want not. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62391,"Flank Steak and Grilled Veggie Pita 2 garlic cloves, smashed and finely chopped 2 teaspoons coriander, toasted and ground Pinch cayenne pepper 1 lime, zested and juiced Kosher salt Extra-virgin olive oil 1 flank steak, trimmed of excess fat 2 red or yellow bell peppers (or one of each) 1 large zucchini or 2 small, 1/2-inch slices on the bias 1 large red onion, cut into 1/2-inch rounds 2 cups washed baby arugula 1/4 pound shaved Parmigiano Balsamic vinegar 4 whole-wheat pita pockets Instructions: Combine the garlic, coriander, cayenne, lime and pinch of salt with enough olive oil to make a loose paste. Coat the flank steak, cover with plastic wrap and let marinate up to 2 hours at room temperature or overnight in the refrigerator. Preheat the grill. Grill the peppers on all sides until they are BLACK! Remove them from the grill and place them in a bowl covered with plastic wrap. Let them sit for 15 to 20 minutes, remove the plastic and let the peppers cool. Remove all of the black char, stems and seeds. Cut the peppers into 1/2-inch strips and reserve. Remove the steak from the marinade. Place on preheated grill and cook to desired doneness, about 6 to 7 minutes on each side for medium-rare. Remove from the grill to a cutting board and let rest for 10 to 15 minutes before slicing. While the steak is grilling, toss the zucchini and onions with olive oil and salt. Grill the zucchini and onions on both sides until they are charred and soft, about 4 to 5 minutes on each side. Remove from the grill and reserve. To assemble the sandwich: Slice the flank steak very thin on the bias, make very wide, very thin slices. Cut on a severe angle. In a large bowl, toss the arugula with the Parmigiano and the peppers and dress generously with balsamic, olive oil and salt. Cut 1 edge off the pita and carefully open it. Lay the arugula, Parmigiano and pepper mixture in the pita, followed by the steak and a layer of zucchini and onions. Close the pita and give a little press to secure. Repeat with remaining pitas. Serve right away or wrap in aluminum foil to take with you for lunch. Oh baby...what a pita! ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]

" 62392,"Squash and Chickpea Moroccan Stew 1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3-inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low-sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14-ounce) can diced tomatoes, with juices Pinch saffron threads, optional 1/2 preserved lemon, finely chopped 1 cup brined green olives (recommend: Cerignola) Steamed couscous, for serving Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Instructions: Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes. Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes. Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt. ","[Rioja, Tempranillo, Garnacha, Barbera]" 62393,"Lazy Sunday Pot Roast with Caraway and Green Apples 2 tablespoons oil, or more if needed 1 (4 to 5-pound) boneless cross-rib pot roast or other chuck roast Kosher salt and freshly cracked black pepper, to taste 2 medium onions, peeled, halved, and thinly sliced 1/2 cup cider vinegar (or substitute white vinegar) 3 bay leaves 1 tablespoon caraway seeds 1/4 cup packed brown sugar 1/4 cup chopped fresh marjoram (or 2 tablespoons dried) 2 to 2 1/2 cups beef stock 4 Granny Smith or other tart green apples, quartered, cored and peeled Instructions: Preheat oven to 300 degrees. In a 5-inch-deep Dutch oven, heat the oil over medium-high heat until very hot but not smoking. Dry the meat with paper towels, sprinkle it generously with salt and pepper, place in the pot, and brown well, about 8 to 10 minutes per side. When the meat is well browned, transfer it to a platter. Pour off fat or add oil to the pot as needed so you have about 2 tablespoons in the pot. Add the onions and saute, stirring, until translucent, 7 to 9 minutes. Add the vinegar and bring to a boil, scraping up any brown stuff from the bottom of the pan. Put the meat back in the pot and add the bay leaves, caraway seeds, brown sugar, marjoram, and enough stock so that the liquid comes halfway up the sides of the meat. Bring just to a simmer and skim any scum off the surface then cover, put in the oven, and cook until the beef is fork-tender, 2 1/2 to 3 hours. After 2 hours and 15 minutes, add the apples to the pot; after 2 1/2 hours, remove the apples with a slotted spoon, set aside, and begin checking the meat for doneness. To check for doneness, plunge a fork straight down into the meat and try to pull the fork out. If the fork slides out easily, the meat is done; if the meat hangs on to the fork, give it more time. When the meat is done, remove it from the pot, cover it loosely with foil, and let it rest for at least 10 minutes. Skim the fat from the braising liquid and taste the liquid. If it needs more flavor, place the pan on the stove over medium-high heat and simmer to reduce the liquid. For a thicker sauce, reduce it until it coats the back of a spoon. Season with salt and pepper. (You can also strain the liquid and pass it and the cooked onions separately.) Cut the meat into thin slices and serve accompanied by the apples, braising liquid, and onions. ","[Chardonnay, Pinot Grigio, Tempranillo, Garnacha]

" 62394,"Pressure-Cooked Potatoes with Smoky Aioli 1 tablespoon olive oil, plus more if needed 4 to 6 medium-size red potatoes, scrubbed and quartered
6 cloves garlic Salt and pepper
1/2 cup chicken stock
1/2 cup mayonnaise
2 tablespoons ketchup
1 teaspoon smoked paprika
1/2 teaspoon garlic salt
4 to 6 dashes hot sauce
1/4 cup fresh cilantro leaves, chopped
Instructions: Heat a pressure cooker over high heat; add the olive oil. Add the potatoes, garlic and some salt and pepper. Brown the potatoes for 6 to 8 minutes, adding more oil if needed. Add the chicken stock, then seal the pressure cooker and cook for 8 minutes. Meanwhile, mix the mayonnaise, ketchup, smoked paprika, garlic salt and hot sauce in a small bowl. Serve the potatoes with a drizzle of aioli and a sprinkle of cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 62395,"Rice Pudding with Flaming Bananas 1 quart milk 1/2 cup uncooked long-grain white rice, plus 2 tablespoons Pinch salt 1/2 cup sugar, plus 1 tablespoon 2 egg yolks 1 teaspoon pure vanilla extract 3/4 teaspoon ground cinnamon 1/8 teaspoon grated nutmeg 3/4 cup heavy cream 2 tablespoons dark rum 6 tablespoons butter, diced 1/3 cup light brown sugar 4 small bananas, peeled and sliced 1/4-inch-thick 2 tablespoons banana liqueur Confectioners' sugar, for garnish Ground cinnamon, for garnish Cinnamon sticks, for garnish Instructions: Combine the milk, rice, and salt in a saucepan over medium heat. Cook at a low simmer, stirring frequently, until the rice is tender, 35 to 40 minutes. In a mixing bowl, combine 1/2 cup sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and the nutmeg. Add this mixture to the rice and cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool. Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a handheld mixer, beat until soft peaks form. Fold into the cooled rice mixture. Refrigerate for 1 hour. Melt the butter in a skillet over medium-high heat. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and the bananas. Cook for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining 1/4 cup cream and remove from the heat. Spoon the banana sauce in each of 4 bowls. Spoon the pudding into the bowls and top with a little more banana sauce. Garnish with confectioners' sugar, ground cinnamon, and cinnamon sticks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 62396,"Cornbread Dressing from Scratch 1/4 cup plus 2 tablespoons vegetable shortening 1 cup yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 cup buttermilk 1/2 cup milk 1 large egg 1 loaf crusty French bread, cut into 1-inch cubes (about 8 cups) 1 stick unsalted butter 4 stalks celery, finely diced (leaves included) 2 carrots, finely diced 1 large onion, diced 4 cups low-sodium chicken broth, plus more if needed 2 teaspoons chopped fresh rosemary 1/2 teaspoon dried thyme 1/4 teaspoon ground sage 1/8 teaspoon turmeric (optional) Kosher salt 1/4 cup chopped fresh parsley Instructions: The day before making the stuffing, bake the cornbread: Preheat the oven to 450 degrees F. Melt 2 tablespoons shortening in a 9-inch cast-iron skillet over medium heat. Meanwhile, combine the cornmeal, flour, baking powder, salt and baking soda in a large mixing bowl. In a separate bowl, whisk the buttermilk, milk and egg until combined. Slowly incorporate the wet ingredients into the dry, stirring until combined. Melt the remaining 1/4 cup shortening in the microwave and add to the batter, stirring constantly. Pour the batter into the hot skillet, smoothing the surface with a rubber spatula. Bake until golden brown, 20 to 25 minutes. Let the cornbread cool in the skillet, then cut into 1-inch cubes. Spread the cornbread and French bread cubes on 2 baking sheets and let dry at room temperature, uncovered, until totally crisp, about 24 hours. Transfer to a large bowl and toss to mix them up a bit. Make the stuffing: Preheat the oven to 350 degrees F. Melt the butter in a large skillet or Dutch oven over medium heat. Add the celery, carrots and onion and cook until the onion is almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bowl with the bread, tossing gently. Taste as you go and add salt carefully. If the mixture is not moist enough, add a bit more chicken broth. Stir in the parsley. Transfer the mixture to a 9-by-13-inch baking dish. Bake until golden brown, 20 to 25 minutes. Let rest 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62397,"Stuffed Leg of Lamb 6 pound boned leg of lamb Salt and freshly ground black pepper, to taste 3/4 cup fresh bread crumbs 1/4 cup olive oil 3 tablespoons minced garlic 1/2 cup freshly grated Locatelli (Pecorino Romano) 3 tablespoons minced fresh parsley leaves Instructions: Preheat the oven to 375 degrees. Pat dry the lamb and season it with salt and pepper. In a skillet set over moderate heat, cook the bread crumbs in the oil until golden brown, transfer to a bowl, and add the garlic, cheese, parsley, and salt and pepper. Spread the bread-crumb mixture on the cut side of the lamb, roll to enclose, and tie with string. Arrange the lamb on a rack in a baking pan, add about 1-inch of water to the pan, and roast for 1 to 1 1/2 hours, or until the meat is medium rare. Let it stand for 10 minutes before carving. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 62398,"Buffalo Hummus 3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved 2 to 3 cloves garlic 1/4 cup tahini 1/4 cup fresh lemon juice 1 1/2 teaspoons paprika 2 tablespoons barbecue sauce 2 to 3 tablespoons cayenne hot sauce 1 tablespoon distilled white vinegar Kosher salt Instructions: Put the chickpeas, chickpea liquid, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and 1 1/2 teaspoons salt in a food processor. Puree until smooth and creamy. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 62399,"Butter Poached Lobster Ravioli 2 pounds semolina flour Pinch sea salt 1 dozen eggs Water, as needed 2 (2-pound) lobsters 1/2-ounce clarified butter (substitute oil if needed) 6 ounces celery, coarsely chopped 6 ounces carrots, coarsely chopped 12 ounces yellow onion, coarsely chopped 8 cups water plus 1 tablespoon water 9 ounces unsalted butter 1 cup white wine Sea salt and freshly ground black pepper Lobster stock (from above) 1/2 bottle bourbon (approximately 1 1/2 cups) 1 vanilla bean 2 sprigs thyme 2 1/2 ounces butter Sea salt and freshly ground black pepper 1 pound celeriac, large dice 2 cups heavy cream 2 ounces unsalted butter Sea salt and freshly ground black pepper 2 ounces unsalted butter 10 ounces yellow onion, diced small 2 1/2 ounces fennel, shaved thinly 5 ounces yellow chanterelles, coarsely chopped 1 sprig tarragon, leaves chopped 2 sprig sage, leaves chopped 1/2 cup white wine 2 ounces butter Sea salt and freshly ground black pepper Instructions: For the Pasta Dough: Put the first 2 ingredients into a mixing bowl and mix briefly. Make a well in the flour and add eggs into it. Mix the eggs into the flour and knead the mixture with your hands until smooth. Add water only as needed to reach desired consistency. Avoid adding more than necessary. Flatten dough slightly and cover with plastic. Chill dough in the refrigerator for about 1 hour.
For the Lobster Filling: Drop the lobsters in boiling water for no more than 45 seconds to a minute. Separate the tail, body, and claws. Split the tail and remove the meat. Crack the claws and knuckles open and remove their meat \u2013 setting aside the meat from the larger claw and its knuckles.
Smash the shells (including the body) with a cleaver or meat mallet. Covering the shells with a kitchen towel first helps avoid making a mess. Heat the clarified butter in a large, heavy bottomed pot over medium/high heat. Add the lobster shells, celery, carrots, and onions. Cook until the mixture caramelizes. This may take up to a half hour. Keep the heat on medium to high. Use a wooden spoon to scrape the brown residue from the bottom of the pot. Add the water (should be enough to cover the contents of the pot. If not add more) and simmer for about 45 minutes.
While this lobster stock is cooking, cut 8 ounces butter into small cubes. Place them in a small saucepan and add 1 tablespoon of water. Heat the butter slowly \u2013 whisking it with the water until fully melted. Add the lobster tail meat and the claw and knuckle meat from the smaller claw. Cook the meat in the butter over low heat for a total of about 5 minutes. Check the claw and knuckle meat after about 3 minutes. When cooked, remove the meat from the butter and set aside to cool slightly. Cut the tail and knuckle meat into small cubes. The claw meat will break up in your fingers.
Returning to the lobster stock, strain the mixture through a fine mesh sieve \u2013 saving the stock and discarding the rest. Pour the stock into a clean saucepot, return to the stove and bring to a boil. Continue at a rolling boil until it has reduced down to about a quart of liquid. Remove half of the liquid and set it aside.
Add the white wine and reduce again \u2013 this time down as much as possible. When fully reduced, the bubbles from boiling will be much tighter. There may be as little as a tablespoon of liquid left. Reduce the heat to low and whisk in the 1-ounce of butter. Set this wine reduction aside.
In a food processor puree the claw and knuckle meat from the larger claw (that you set aside earlier) until it is a smooth paste. Fold the poached lobster meat and about a tablespoon of the wine reduction into the pureed meat. Add a pinch of sea salt and pepper. Cover and refrigerate filling until ready to use. For the Vanilla Bourbon Sauce: Combine the lobster stock set aside from the filling, the bourbon, vanilla bean, and thyme in a saucepot and bring to a rolling boil. When the mixture has reduced by about half remove the thyme and discard. Remove the vanilla bean and set aside. Continue reducing the liquid until it thickens. Reduce heat to low. Split the vanilla bean and scrape its seeds. Add the seeds to the sauce and discard the pod. Cube up the butter and whisk it, bit by bit, into the sauce to finish it. Season, to taste, with salt and pepper.
For the Celeriac Puree: Place the diced celeriac in a medium saucepot and pour the cream over it. Cut a disk out of parchment paper just big enough to cover the celeriac (the inner diameter of the pot). Using this to cover the mixture instead of a pot lid will help prevent boil-over. Cook the mixture on low heat for 45 minutes or until celeriac is very tender. Remove paper and strain the mixture \u2013 reserving both the celeriac and the cream. In a food processor puree the celeriac. Add just enough cream to make a smooth puree. Season with salt and pepper.
For the Chanterelle Mushroom Ragout: Melt the butter in a saucepan and add the onion. Cook over medium heat, stirring often, for about 15 minutes and then add the fennel. When this mixture has caramelized (may take about 15 minutes) add the chanterelles and the herbs. Add the wine and cook until it reduces by two thirds. Swirl in the butter and season, to taste, with salt and pepper.
For the Ravioli: Roll the pasta dough out into sheets using a pasta roller. Brush 1 sheet at a time lightly with egg wash. Spoon small mounds of filling (about 1 teaspoon each) onto 1 side of the dough - about 1-inch apart. Fold the dough over the filling and press it together just around the filling \u2013 working outward. Cut the ravioli with a pasta wheel or with a ring mold. If making a large batch, freeze the ravioli. This will make cooking them much easier. If not, cover and refrigerate until needed. Just before service, cook the ravioli in a large pot of salted boiling water for about 4 minutes.
To plate: Pipe 3 small mounds of the celeriac puree in a row in the center of the plate. Gently set 1 ravioli on each mound \u2013 slanted upward. Spoon some of the mushroom ragout around the side of the ravioli and drizzle sauce on the plate. If edible flowers or fresh herb sprigs are available they can be used as a garnish. ","[Champagne, Barolo, Pinot Noir, Sancerre]" 62400,"Bacon-Tomato Cheese Toasts 2 ripe tomatoes Kosher salt 8 strips bacon 4 slices Texas toast or other thick sandwich bread 3/4 cup grated cheddar cheese 3/4 cup grated part-skim mozzarella cheese 3/4 cup mayonnaise 5 scallions, finely chopped 1/4 cup chopped fresh parsley 1/2 small zucchini, very thinly sliced Freshly ground pepper Instructions: Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet. Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62401,"Classic Whiskey Sour 2 ounces whiskey 1 ounce lemon juice 1/2 ounce simple syrup 1/4 ounce pasteurized egg white Ice Lemon peel, for garnish Cherry, for garnish Instructions: Shake the whiskey, lemon juice, simple syrup and pasteurized egg white in a shaker, then add ice and shake again. Strain into an ice-filled glass. Add a lemon peel and cherry. ","[Bourbon, Rye, Scotch, Sparkling wine]" 62402,"Lime Icebox Cookies 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 4 tablespoons cream cheese, at room temperature 1/2 cup plus 1/3 cup granulated sugar 1 tablespoon plus 1 1/2 teaspoons finely grated lime zest (from about 5 limes) 1 tablespoon fresh lime juice 1 large egg 1 1/2 teaspoons green sanding sugar Instructions: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, cream cheese, 1/2 cup granulated sugar and 1 tablespoon lime zest in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Add the lime juice and egg; mix until combined. Reduce the mixer speed to medium low, add the flour mixture and beat until combined. Place two 12-by-16-inch pieces of parchment paper on a work surface. Divide the dough in half and place each half on a piece of parchment; form each into a rough log. Fold the parchment over the dough; use a ruler to help you roll and press each piece of dough into a 1-by-12-inch straight-sided log. Wrap each log in the parchment and refrigerate until firm, at least 3 hours. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment. Combine the remaining 1/3 cup granulated sugar and 1 1/2 teaspoons lime zest and the green sanding sugar on a piece of parchment. Unwrap the logs; roll in the lime sugar to coat. Slice into 1/4-inch-thick squares; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62403,"Misticanza Salad 4 to 6 cups bitter salad greens including chicory, escarole, endive and frisee, torn into bite-sized pieces 1/2 head radicchio, cut into 1-inch pieces
1/2 cup fresh herbs such as parsley leaves, fennel fronds and basil
4 radishes, thinly sliced
1/2 large shallot, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Pinch kosher salt
Instructions: Add the greens, radicchio, herbs and radishes to a large bowl. Gently toss together. Add the shallot, olive oil, vinegar and salt to a small cruet. Shake to emulsify. Pour the dressing around the edge of the bowl and gently toss the greens so the dressing adheres to the greens. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62404,"Zucchini and Goat Cheese Frittata 1 small zucchini 1/2 small red onion, thinly sliced 3 tablespoons butter Kosher salt and freshly cracked black pepper 10 eggs, well beaten with 2 tablespoons water (can be done with hand mixer or in blender) 4 ounces goat cheese Instructions: Preheat the oven to 400 degrees F. Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes. Melt the butter in a large (preferably nonstick) skillet over medium-high heat. Saute the onion and then add the zucchini. Season with salt and pepper, to taste, and cook just until slightly tender, about 3 to 4 minutes. Spread the onion and zucchini evenly over the bottom of the pan and top with the beaten eggs. Season with salt and pepper, to taste, and allow it to cook until just starting to set at edges. Crumble the goat cheese evenly over the top, and put it in the oven until golden on top, about 3 to 5 minutes. Slightly cool the frittata in the pan before slicing. Serve it from the pan or invert it onto a plate, then slice and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62405,"Grilled Sour Cherry Pizza 3 cups all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 3 tablespoons cold butter 3 eggs, lightly beaten with 3 tablespoons water 1 cup water 1/2 cup Champagne or vinegar 1 cup pitted Bing cherries 3 cups thin pastry cream, well-chilled, recipe follows 3/4 cup cherry preserves 1 quart whole milk 1 vanilla bean, split and seeds removed 10 large egg yolks 1 cup granulated sugar 3/4 cup cornstarch Instructions: In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, and baking powder. Cut in the butter. Pulse until butter is well distributed and the mixture resembles a coarse meal. Add eggs and pulse again until dough clumps together. Gather the dough into a ball. Divide dough and wrap in waxed paper. Chill for 1 hour. Add water and vinegar to a medium pot. Add cherries and cook until cherries are soft. Drain. Heat up grill. Butter a 10-inch round cake pan. Roll dough into a circle and transfer to cake pan. Pinch edges to form a crust, like that of a pan pizza. Fill dough with pastry cream. Spread cherry preserves and cherries. Place pie on pizza on pizza stone on grill. Cook until dough is crispy and brown, about 1 hour. In a 2-quart saucepan, combine the milk and vanilla bean and bring to a boil. Turn off heat immediately and keep warm while you whisk the yolks. In a medium bowl, combine the yolks, sugar, and cornstarch and whisk until thoroughly combined. While whisking, slowly add the warm milk mixture into the yolks and then transfer this back into the saucepan over medium heat. Whisk constantly while you bring the custard to a boil; it should begin to thicken immediately. Whisk until thickened completely, about 3 minutes. Pour through a fine-mesh strainer into a clean bowl and use a rubber spatula to push everything through. Place a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming and refrigerate until completely chilled. Yield: 5 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Barolo]" 62406,"Power Protein Wrap 2 ounces Avocado Dressing, recipe follows 1 large tortilla
1/2 cup cooked quinoa 4 ounces sliced oven-roasted turkey
1 Roma tomato, sliced
2 ounces queso blanco, grilled
1/2 cup baby spinach
1/2 cup olive oil 1/4 cup lemon juice
2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1 tablespoon white distilled vinegar
1 teaspoon cracked black pepper
2 cloves garlic 1 ripe avocado Salt
Instructions: Spread the Avocado Dressing over the tortilla, then layer the quinoa, turkey, tomatoes, grilled cheese and spinach. Tightly wrap and serve. In the pitcher of a blender, add the oil, lemon juice, chives, parsley, vinegar, pepper, garlic and avocado. Mix until smooth. Season with salt and mix to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 62407,"Sparkling Sangria 1 pound strawberries, sliced 2 cups blueberries 1 cup orange liqueur
2 tablespoons superfine sugar
3 oranges, sliced thin
One 750-milliliter bottle prosecco
Instructions: In a large pitcher or drink server, combine the strawberries, blueberries, orange liqueur, sugar and oranges. Stir to combine. Top with the prosecco and ice. Serve. ","[Prosecco, Cava, Lambrusco]" 62408,"Shrimp-Stuffed Chiles Vegetable oil 12 whole yellow chiles (guero chiles), or Hungarian wax or large jalapeno 1 tablespoons olive oil 3/4 cup finely chopped white onion 1/2 cup finely chopped red bell pepper 1 pound medium shrimp, peeled, deveined and finely chopped Salt and freshly ground black pepper 1/2 cucumber, peeled and thinly sliced 1/2 red onion, thinly sliced 3/4 cup low-sodium soy sauce 1/4 cup fresh lime juice, from about 2 large limes Instructions: Pour enough vegetable oil in a large heavy skillet to come 1/2 inch up the sides of the pan and heat to 350 degrees F. Add the chiles and fry, turning frequently, until golden brown on all sides, about 8 minutes. Transfer to paper towels to drain and set aside. In a separate pan, heat the olive oil. Add the chopped onions and saute until golden brown, about 8 minutes. Add the bell peppers and saute until soft, about 5 minutes. Add the shrimp and cook until pink and cooked through, about 8 minutes. Season the filling with salt and pepper. Cut a lengthwise slit in each cl and carefully scoop out the seeds, leaving the stem intact. (For milder heat, carefully cut out the ribs.) Divide the shrimp filling among the chiles, then close, overlapping the sides of each opening slightly. On a shallow serving platter, toss the cucumber, sliced onions, soy sauce and lime juice and spread out on the platter. Arrange the chiles, seam-side up, on top of the salad and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62409,"Panna Cotta Brain with Cranberry Glaze 3 (12-ounce) cans evaporated milk 5 packages unflavored powdered gelatin 1 1/2 cups heavy cream 3/4 cup sugar 1 vanilla bean, split 1 teaspoon salt 2 ounces bourbon (optional) 2 cups cranberry juice Instructions: Combine 1 can of evaporated milk with four packages gelatin and bloom for five minutes. In a heavy-bottomed saucepan, bring the remaining milk and heavy cream to a boil. Stir in the sugar, vanilla bean, salt, and bourbon (optional). Combine this mixture with the gelatin mixture and stir until all solids have dissolved. Remove the vanilla bean and pour the mixture into a six-cup brain mold. Refrigerate overnight to fully set. For the glaze, combine remaining gelatin with half a cup of cranberry juice. Bring remaining 1 1/2 cups of juice to a boil and stir into gelatin mixture to dissolve any solids. Pour into a squeeze bottle and leave at room temperature until panna cotta brain is set. Unmold the panna cotta and drizzle the glaze over it. The glaze will set up immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Note: The wine pairing suggestions are based on general guidelines and may not be suitable for everyone's taste preferences. It's important to consider personal taste, the occasion, and the style of the meal when selecting a wine to pair with a particular dish." 62410,"Homemade Gnocchi 3 medium russet potatoes (about 1 1/2 pounds) Kosher salt
1 large egg, beaten
1 1/4 to 1 1/2 cups all-purpose flour, plus more for forming the gnocchi
Grated Parmesan, for serving
Fresh basil, for serving
Instructions: Put the potatoes in a large saucepan over medium heat with enough water to cover by an inch. Bring to a simmer and cook until tender all the way through when pierced with a knife, about 20 minutes. Drain. When the potatoes are still hot but you are able to handle them, peel off the skins with a paring knife and press the warm potatoes through a ricer in a flat layer on a working surface. Let cool completely. Once the potatoes are cool, sprinkle with 1 teaspoon kosher salt. Drizzle the beaten egg over the potatoes. Sprinkle with 1 cup of the flour and use your hands (or preferably a bench scraper, if you have one) to mix and knead the dough together. Add 1/4 to 1/2 cup more flour as needed until the dough holds together and is only slightly sticky. (A good way to tell if the dough is the right texture is to cut the dough ball in half--the interior should look like cookie dough peppered with small holes throughout.) To form the gnocchi, break off a piece of dough and roll into a log about 3/4 inch thick, keeping your hands and counter well floured as you work. Cut crosswise into 3/4-inch segments. Give each piece a quick single roll between your palms to round them slightly. Roll each piece off the back of the floured tines of a fork, pressing with your thumb as you roll down to make a small indentation on one side and ridges from the fork on the other side. Place on a floured baking sheet. Bring a pot of water to a boil and salt generously. Boil the gnocchi until cooked, 2 to 4 minutes. Drain and serve tossed in a sauce of your choosing. Garnish with Parmesan and basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 62411,"Whole-Grain Pear Cranberry Walnut Bread 2 ounces unsalted butter at room temperature, plus extra for the pan 1 cup lightly packed dark brown sugar 1/4 cup unbleached sugar 3 large eggs 1/2 cup vegetable oil 2 teaspoons pure vanilla extract 3 cups white whole-wheat flour 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1 teaspoon fine sea salt 1 teaspoon ground cinnamon 8 ounces raw cranberries 1 firm ripe pear, cored and grated 3/4 cup chopped walnuts (about 3 ounces) 2 tablespoons sesame seeds Instructions: Preheat the oven to 350 degrees. Butter two 9-by-5-inch loaf pans. Line with parchment paper, butter the parchment and set aside. Beat butter and the sugars in a stand mixer with paddle attachment and mix on medium speed until fluffy. Add eggs one at a time, beating between each addition. Add oil and vanilla and stir to combine. Whisk together flour, baking soda, baking powder, salt and cinnamon in a medium bowl. Mix half the dry ingredients into butter mixture and stir together. Stir in remaining dry ingredients with a spatula, along with cranberries, pear, walnuts and sesame seeds; stir until batter is evenly moistened. Divide batter between the prepared pans. Bake until bread springs back when lightly touched, and a toothpick inserted into center comes out dry, with some crumbs, about 50 minutes. Cool on a rack at least 15 minutes or until completely cool. Remove from pans; slice each loaf into 10 pieces and serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 62412,"Salmon and Chickpea Salad Over Chilled Mirin Rice 1/3 cup light mayonnaise 1 teaspoon finely grated lemon zest 1/2 teaspoon garlic powder 1 teaspoon wasabi paste 2 (6-ounce) cans salmon, drained 1 (15-ounce) can chickpeas, rinsed and drained 1 stalk celery, diced 2 tablespoons chopped fresh cilantro leaves Salt and ground black pepper 2 cups cooked rice 1/4 cup mirin or rice wine 4 Boston or Bibb lettuce leaves Instructions: In a large bowl, whisk together mayonnaise, lemon zest, garlic powder, and wasabi paste. Fold in salmon, chickpeas, celery and cilantro. Season, to taste, with salt and black pepper. In a medium bowl, combine rice and mirin. Toss to combine and season, to taste, with salt and black pepper. Place a large lettuce leaf on each plate. Divide rice among lettuce cups. Spoon salmon mixture over rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 3 cups ziti pasta 1 pound ground beef 1 onion, finely chopped 2 cloves garlic," 62413,"Roadside Seafood Fried Shrimp Vegetable oil, for frying 4 cups buttermilk
1/4 cup hot sauce, such as Frank's 2 tablespoons blackened seasoning
6 large eggs
2 pounds seafood breading 1 pound local shrimp (31/35 count), peeled, deveined, rinsed and drained Instructions: Pour enough oil into a deep fryer or deep, heavy bottomed pot so the shrimp can be submerged completely. Heat the oil to 350 degrees F. Meanwhile, whisk the buttermilk, hot sauce, blackened seasoning and eggs in a large bowl. Put the seafood breading in a shallow bowl. Put the shrimp in the buttermilk mixture to evenly coat, then drain. Immediately toss the shrimp in the seafood breading. Remove the shrimp from the breading and gently shake away excess breading. (Using a wide-mesh strainer works best.) Carefully fry the shrimp in batches in the hot oil until they float to the top, 1 to 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 62414,"Chickpea Salad Sandwiches One 15-ounce can chickpeas, drained and rinsed 3 tablespoons mayonnaise or vegan mayonnaise spread 1 tablespoon fresh lemon juice 1 tablespoon roughly chopped fresh dill 2 teaspoons capers 1 1/2 teaspoons stone-ground mustard 1/2 teaspoon ground turmeric Kosher salt and freshly ground black pepper 2 tablespoons roasted unsalted pepitas 1 cup lightly packed baby kale 4 slices whole wheat bread, toasted Instructions: Mash the chickpeas, mayonnaise, lemon juice, dill, capers, mustard, turmeric, 1/2 teaspoon salt and several grinds of pepper in a large bowl with a fork or potato masher, scraping down the sides of the bowl with a rubber spatula as needed, until the chickpeas are crushed and the salad is slightly chunky. Taste and adjust the seasoning with salt and pepper. Spread the salad onto 2 slices of the bread, top with the pepitas and baby kale and then sandwich with the remaining 2 slices bread. Serve immediately.
","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 62415,"Down-South Crab Cakes with Collard Greens and Roasted Garlic Beurre Blanc 2 cups cornbread crumbs 1/4 cup diced red bell pepper 1/4 cup chopped fresh chives 1/4 cup Creole mustard 1/2 cup mayonnaise 2 large eggs 1 teaspoon adobo sauce 1 teaspoon Worcestershire sauce 1/4 cup chopped cooked bacon 1 pound fresh jumbo lump crabmeat Vegetable cooking spray Collard Greens, recipe follows Roasted Garlic Beurre Blanc, recipe follows chopped fresh chives diced red bell pepper 1/2 cup diced prosciutto 3 tablespoons butter 1/2 cup diced onion 2 tablespoons minced garlic 2 pounds fresh collard greens 3 cups chicken broth 6 garlic cloves Olive oil Salt and black pepper 1/2 cup fresh lemon juice 1/2 cup dry white wine 1 cup whipping cream 1/4 cup cold butter, cut into pieces 1 teaspoon kosher salt 1/2 teaspoon ground red pepper Instructions: Preheat oven to 375 degrees F. Combine first 9 ingredients in a large bowl. Gently stir in crabmeat. Shape mixture into 10 (3 to 3 1/2-inch) patties. Place on a baking sheet coated with cooking spray. Bake for 12 minutes. Spoon Collard Greens onto individual serving plates, using a slotted spoon; top each serving with 2 crab cakes. Drizzle with Roasted Garlic Beurre Blanc. Garnish, if desired. Heat a large Dutch oven over medium-high heat; add prosciutto, and saute 2 minutes. Add butter, onion, and garlic; saute until onion is tender. Add collard greens and chicken broth. Bring to a boil; reduce heat, and simmer 30 to 45 minutes or until greens are tender.
Preheat the oven to 350 degrees F. Place garlic in center of an aluminum foil sheet. Drizzle garlic lightly with oil; sprinkle with salt and black pepper, to taste. Bake for 20 to 25 minutes or until golden. Squeeze out pulp from each garlic clove into a medium saucepan. Add lemon juice and white wine to garlic. Cook, uncovered, over medium-high heat about 20 minutes or until reduced by three-fourths. Stir in whipping cream; reduce heat and simmer, uncovered, 10 to 15 minutes or until reduced by half. Remove from heat; gradually whisk in butter, a few pieces at a time, until sauce is slightly thickened and smooth. Stir in salt and ground red pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 62416,"The Coffee Burger 2 pounds freshly ground beef 6 slices American cheese Salt Pepper 2 hamburger buns Instructions: Split ground beef in half making 2 (1-pound) patties. Place both patties on grill and cook through. Usually takes more than 30 minutes. Season with salt and pepper, to taste. Place three slices of cheese on top of the finished burgers on a regular sized bun. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 62417,"Red Velvet Cake 2 cups cake flour 3 tablespoons unsweetened cocoa powder 2 teaspoons baking powder 1 teaspoon salt 3/4 cup (1 1/2 sticks) butter, softened 1 3/4 cups sugar 4 large eggs 1 cup milk 3 teaspoons red food coloring 1 teaspoon vanilla extract Buttercream Frosting, recipe follows 6 cups powdered sugar 1 cup (2 sticks) butter, softened 4 to 6 tablespoons heavy cream 2 teaspoons vanilla extract Instructions: Preheat the oven to 350 degrees. Grease and flour 2 (9-inch) cake pans. In a large bowl, stir together the flour, cocoa, baking powder, and salt. In another large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs 1 at a time. In a small bowl, combine the milk, food coloring, and vanilla. Using a spatula, fold into the egg mixture the flour mixture alternating with the liquids, ending with the dry ingredients. Pour the batter into the pans and bake about 30 to 35 minutes or until a toothpick comes out clean. Cool in pans 5 minutes before turning out onto racks. When the cakes are completely cool, frost with Buttercream Frosting between the layers, on the sides, and on top of the cake.; Mix all the ingredients together until light and fluffy.; ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil K" 62418,"Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon 2 heads garlic, cut in 1/2 horizontally Kosher salt Freshly ground black pepper Extra-virgin olive oil 2 whole fresh thyme sprigs, plus leaves from 6 sprigs 2 lemons, juiced, plus 2 lemons, halved About 1 bunch flat-leaf parsley, leaves chopped 1 (4 to 4 1/2-pound) chicken, cut into 10 pieces 2 heads radicchio, preferably Treviso, cut into quarters 1 tablespoon balsamic vinegar Instructions: Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long. Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette. Preheat an outdoor gas or charcoal grill to medium heat. Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together. Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside. When you're ready to cook, 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. Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking. Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky. To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 62419,"Whipped Ricotta with Raisins and Pine Nuts 2 tablespoons plus 1 teaspoon white wine vinegar 1 1/2 teaspoons honey Kosher salt 3 tablespoons golden raisins 2 tablespoons extra-virgin olive oil Freshly ground pepper 1 16-ounce container whole-milk ricotta cheese 1 tablespoon capers, drained 2 tablespoons toasted pine nuts Chopped fresh parsley, for topping Toasted baguette slices, for serving Instructions: Whisk 3 tablespoons water, 2 tablespoons vinegar, 1/2 teaspoon honey and a pinch of salt in a small saucepan. Bring to a boil, then reduce the heat to a simmer and add the raisins. Cook until reduced by half, 6 to 8 minutes. Let the raisins cool in the liquid, then drain. Meanwhile, whisk the remaining 1 teaspoon each vinegar and honey with the olive oil, a pinch of salt and a few grinds of pepper in a small bowl; set aside. Combine the ricotta, capers, 1 teaspoon salt and a few grinds of pepper in a food processor; pulse a few times. Transfer to a bowl and drizzle with the vinaigrette. Top with the raisins, pine nuts and parsley. Serve with baguette slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 62420,"Shaken Beef 1 pound beef tenderloin, cut into bite-sized cubes 4 cloves garlic, finely chopped
1/4 red onion, thinly sliced
2 tablespoon liquid seasoning such as Maggi, or soy sauce plus 1/2 tablespoon sugar 1 1/2 tablespoons palm sugar or brown sugar 1 tablespoon Asian fish sauce
1/2 teaspoon freshly ground black pepper
2 tablespoons clarified butter or vegetable oil 1 tablespoon Cognac (preferably Courvoisier)
2 ounces shallots, about 4 medium-sized, sliced 1/3 cup rice vinegar
2 to 3 cloves garlic, minced 1 tablespoon Asian fish sauce
1 tablespoon honey 2 cups watercress Freshly ground black pepper 2 vine-ripened tomatoes, sliced Jasmine or white rice, for serving
Instructions: For the shaken beef: Place the beef in a bowl with the garlic, onion, liquid seasoning, sugar, fish sauce and pepper and mix well. Heat a large heavy-bottom pan over medium-high until very hot. Add the butter or oil. Add the beef cubes shaking the pan to coat the meat with the butter or oil. Cook, turning the meat with tongs until browned and seared on the outside but still pink in the center, 3 to 4 minutes (or cook to desired doneness). Add the Cognac and toss the beef before removing from the heat. For the watercress salad: Lightly roast the shallots in a dry saute pan over medium heat until light browned and fragrant, about 5 minutes. Whisk together the rice vinegar, garlic, fish sauce and honey in a bowl. Lightly toss the watercress and shallots with the dressing. Season with pepper. Arrange the sliced tomatoes on plates to make a decorative base. Arrange the watercress around or on top of the tomato slices. Place the beef in a mound on top of the tomatoes and watercress and serve with the rice. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 62421,"Penne With Vodka Sauce Kosher salt 12 ounces penne 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 large shallot or 1/2 small red onion, finely chopped 1 28-ounce can whole plum tomatoes, crushed by hand 3/4 cup vodka (optional) 3/4 teaspoon red pepper flakes 1/3 cup heavy cream 1/2 cup grated parmesan cheese, plus more for topping (optional) 2 tablespoons chopped fresh parsley or basil Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Drizzle lightly with olive oil, toss and set aside. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the tomatoes, vodka, the reserved cooking water, 1/2 teaspoon salt and the red pepper flakes. Bring to a rapid simmer and cook, stirring occasionally, until slightly thickened, 12 to 15 minutes. Stir in the cream and simmer 1 more minute. Add the cooked pasta, the remaining 1 tablespoon olive oil, the grated cheese and parsley to the sauce. Cook, tossing, 2 to 3 minutes. Season with salt. Divide among bowls and top with more cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62422,"Popovers 6 tablespoons canola oil 1 cup flour 1 cup milk 2 eggs 1/2 teaspoon garlic and peppercorn marinade seasoning (recommended: McCormick) 1/2 teaspoon salt Instructions: Preheat the oven to 450 degrees F. Divide the oil among the cups of a 6-cup muffin pan. Place the pan in the oven until the oil is very hot, about 5 minutes. In a blender, combine the flour, milk, eggs, garlic and peppercorn marinade seasoning and salt. Transfer the batter to a measuring cup to make it easier to pour into the muffin cups. Carefully, as the oil may pop or splatter, pour the batter about 1/3 the way up the sides of the muffin cups. Place in the oven and bake for 15 minutes. Refrain from opening the oven door or they will not rise properly. The popovers are done when they have more than tripled in size and are golden brown and crisp around the edges. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62423,"Mexican-Style Tortilla Wings 36 ounces plain tortilla chips 1 1/2 cups corn oil 1/4 cup mild chili powder 3 teaspoons dried oregano 3 teaspoons ground cumin 1 teaspoons cayenne pepper 1 teaspoon paprika 1/2 teaspoon freshly ground black pepper 30 chicken wings, small wing joint removed Instructions: Preheat the oven 375 degrees F. Oil a large baking sheet. Using a food processor or blender, pulverize the tortilla chips until finely ground, then place them in a bowl. In a separate bowl, whisk together the corn oil, chili powder, oregano, cumin, cayenne pepper, paprika, and black pepper. Dip the wings into the oil mixture, let excess oil drip off, then dredge them in the tortilla coating. Place coated wings on a large oiled baking sheet and bake for 35 to 40 minutes, following the method below, until the tortilla coating is browned and uniformly crispy. Method for Baking Wings: Using a paper towel, lightly oil a 9 by 13-inch baking sheet to prevent wings from sticking. Place your prepared wings in a single layer on a prepared baking sheet and bake in a preheated 350 degrees F oven until crispy brown, 30 to 40. If you are using a marinade, you can periodically baste wings for the first 15 minutes. If you are applying a barbecue glaze, apply during the last 10 minutes of cooking. For extra-crispy wings, you may place the wings under the broiler to 2 to 3 minutes at the end of cooking. ","[Syrah, Tempranillo, Garnacha, Barbera]" 62424,"Emeril's Duck Chow Mein 2 duck breasts 1 tablespoon Hawaiian salt Freshly ground black pepper 8 ounces fresh or dried Chinese egg noodles 3 tablespoons chopped green onions 1 tablespoon minced ginger 2 teaspoons minced garlic 1/2 cup julienned bok choy 1/2 cup julienned carrots 1/2 cup mung bean sprouts 1/2 cup brewed Hawaiian coffee 2 tablespoons soy sauce 1 tablespoon oyster sauce 1/2 cup chopped macadamia nuts Instructions: Season the duck breasts with Hawaiian salt and pepper. Score the fat of the skin in a criss-cross pattern. Heat a large saute pan over high heat. Add the seasoned duck breast, skin side down, and cook until the fat is golden brown and a lot of the fat is rendered. Turn over and cook until the meat is medium rare. Remove the duck from the pan. Reserve 3 tablespoons of the duck fat. Bring a large pot of salted water to a boil. Add the noodles and cook until just al dente. Drain and rinse under cold running water. Drain well. Heat a wok over high heat. When hot, add 2 tablespoons of the duck fat and swirl to coat the sides and bottom of the wok. Add the green onions, ginger and garlic and stir-fry until aromatic, 30 seconds. Add the bok choy, carrots, and bean sprouts and stir-fry until tender, 1 to 2 minutes. Deglaze the pan with the coffee and add the soy sauce and oyster sauce. Add the noodles and macadamia nuts and toss well. Place the noodles in a large platter or bowl. Slice the duck breasts on the bias into thin slices. Fan the duck over the noodles. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 62425,"Lemon Risotto 1 quart chicken stock 2 cups water 1 tablespoon extra-virgin olive oil 1 small to medium onion, chopped 2 cloves garlic, finely chopped or grated 1 cup Arborio rice 2 lemons 1/2 cup white wine 1/2 teaspoon sugar 2 tablespoons butter, cut into small pieces 1/2 cup grated pecorino cheese, a couple of handfuls 2 tablespoons slivered mint leaves A handful basil tops, shredded or torn Salt and freshly ground black pepper Instructions: In a large pot, heat the stock and 2 cups water over medium low heat. In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 62426,"Old Fashioned Sugar Cookies 1/2 cup butter 3/4 cup sugar 1 egg 1 tablespoon whipping cream 1 teaspoon pure extract (vanilla or lemon, or combo) 1 1/4 cups unbleached allpurpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt Coarse sugar for decorating (colored or plain) Instructions: Preheat oven to 375 degrees. Cream butter and sugar. Add egg. Blend in cream and extract. Combine dry ingredients, and add until well blended. Shape into a flattened ball. Wrap in parchment and chill at least 1/2 hour. Roll out onto lightly floured board until approximately 1/4 inch thick. Cut into desired shapes. Sprinkle with sugar, and place on parchment covered baking sheet about 2 inches apart. Bake until golden brown. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 62427,"Pumpkin French Toast Casserole 5 tablespoons unsalted butter, melted, plus more for buttering the pan One and one-half 15-ounce cans pumpkin puree
One 14-ounce can sweetened condensed milk
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 large eggs
1 loaf brioche bread, sliced
Two 8-ounce packages cream cheese, at room temperature
1 cup powdered sugar
1 cup chopped pecans
1/2 cup packed brown sugar
Pinch of salt
Maple syrup, for drizzling Instructions: Preheat the oven to 350 degrees F. Lightly butter a 12-by-8-inch baking pan. In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan. Repeat the process until the bottom of the pan is covered. In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable.
Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture. Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl. Add a pinch of salt. Top the casserole with the pecan mixture. Bake until the top is golden, 40 to 45 minutes. Serve with a drizzle of maple syrup.
","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 62428,"Go-With-Anything Baked Chicken Meatballs 1 pound ground chicken 2/3 cup plain breadcrumbs 1/4 cup whole milk 1/4 cup finely grated Parmesan (about 2 ounces) 1/4 cup lightly packed fresh parsley, finely chopped (about 2 tablespoons) 1/4 cup whole milk ricotta 2 teaspoons dried Italian seasoning 1 large egg, lightly beaten Kosher salt and freshly ground black pepper Olive oil cooking spray Instructions: Position the rack in the top third of the oven and preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment. Stir together the ground chicken, breadcrumbs, milk, Parmesan, parsley, ricotta, Italian seasoning, 1 1/4 teaspoons of salt and several grinds of pepper in a large bowl until evenly combined. Roll the mixture into 16 meatballs (about 3 tablespoons each). Transfer to the prepared baking sheet and lightly spray with cooking spray. Bake until the meatballs are golden brown and cooked through (the internal temperature should be 165 degrees F on an instant-read thermometer), 22 to 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62429,"\Eyeball\ Cherry Cordials 1 pound plus 1/2 cup white chocolate Black oil-based food coloring Blue oil-based food coloring Green oil-based food coloring Fondant, recipe follows Marinated Cherries, recipe follows 1 1/4 pounds granulated sugar 1 cup whole milk 1 ounce/ 1/4 stick unsalted butter Pinch cream of tartar 1 jar maraschino cherries 8 ounces brandy, such as VSOP Instructions: Pretreat the silicone molds to create eyeball design: Melt 1/2 cup of the white chocolate over a double boiler. When the chocolate is completely melted, divide into three small containers. Mix each container with one of the oil-based colors so you have one black, one blue and one green. With a paintbrush, first paint the pupil with black into the center of a clean silicone mold. Next, paint the iris using either the blue or green chocolate. Place in the freezer until ready to use.
To complete the cherry cordials, put the Fondant into a medium saucepan and bring to a thick syrup consistency.
Strain and dry the Marinated Cherries. With a toothpick, dip the cherries into the fondant and place on a cooling rack to dry completely. Remove the silicone mold pretreated with the colored chocolate from the freezer and reserve. Meanwhile, melt the remaining white chocolate over a double boiler.
When the chocolate is completely melted, dip the cherries into the chocolate one at a time. Place the cherries in the pretreated silicone mold. Place in the freezer to set up for 5 minutes. Remove the silicone mold from the freezer and turn out onto desired platter. Feel free to garnish with a variety of fingers, ears and brains to make for the perfect Halloween treat! In a medium saucepan, add the sugar and milk. Make sure all of the sugar is wet before beginning to cook the sugar. Start to cook the sugar and milk mixture over high heat. When the sugar is melted and it begins to look like syrup, add the butter to the mixture. Stir until the syrup is completely formed and the sugar has completely dissolved. Bring the mixture to a full rolling boil add the cream of tartar; keep stirring constantly. Keep cooking until the mixture thickens and holds a line drawn with a wooden spoon down the bottom of the saucepan. Turn the sugar mixture out onto a marble slab or stainless steel table. With a putty knife and large spatula, quickly spread and gather the mixture until it reaches a light white shade and holds its shape for about 3 seconds. Store in an airtight container until ready to use. In a small container, combine the cherries and brandy. Allow the cherries to marinate in the fridge for 1 to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 62430,"Cherry-Almond Fruitcake 1/2 cup raisins 2 tablespoons sweet sherry 1/3 cup butter 1/2 cup sugar 3 eggs, separated 1/2 teaspoon almond extract 1/2 cup glaceed cherries, quartered 1 1/4 cups ground almonds* Extra sweet sherry, if desired Instructions: Preheat the oven to 325 degrees F. Grease an 8 x 4-inch loaf pan and line the bottom with parchment or wax paper. Place the raisins and sherry in a small saucepan and heat gently for 5 minutes so the raisins will absorb the sherry. Remove from the heat and stir in the cherries and 3 tablespoons of the ground almonds. Set aside. In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg yolks and almond extract, and stir in the remaining ground almonds. Fold in the raisins and cherries. Beat the egg whites until they form stiff peaks and fold gently into the cherry batter with a large metal spoon. Pour into the prepared pan and bake for about 1 hour, or until a skewer inserted in the middle comes out clean. Cool in the loaf pan. If desired, turn the cooled cake over, poke a few holes in the bottom, and drizzle it with a few tablespoons of sweet sherry. Store in an airtight container for up to 2 weeks. ","[Rioja, Chianti, Barolo, Pinot Noir]" 62431,"Beef Cocktail Franks Enrobed in Masa Harina 2 cups masa harina 1/4 teaspoon salt 1 cup warm water 24 beef cocktail franks Instructions: In a bowl combine the masa harina and salt slowly adding the water until the dough can be rolled into a ball. Knead the dough on a floured surface for 5 minutes or until smooth. Wrap the dough in plastic wrap and allow to rest for 1 hour. Separate the dough into 24 equal pieces rolling them into little balls. Using a rolling pin roll out the dough so that it is about 1/2-inch thick. Place a cocktail frank on the edge of the dough and roll up tucking the ends underneath the frank. Repeat the process until you've used up all of the dough and franks. Preheat the oven to 350 degrees F. Place franks on a sheet pan and bake for 15 to 20 minutes or until golden brown. Serve with a side of spicy mustard. Cook's note: Masa harina is found in the Latin food section of your grocery store. The cocktail franks can be frozen for up to 3 months. ","[Malbec, Tempranillo, Garnacha, Barbera]" 62432,"Greg's Groovy Green Beans 1/4 cup mayonnaise 1 tablespoon sriracha
Juice of 1 lemon (about 4 teaspoons) Kosher salt
3 slices bacon
1/2 cup finely diced red bell pepper 1/2 cup finely diced yellow bell pepper 1 clove garlic, minced
1/2 small yellow onion, diced
1/4 cup sliced almonds
1 1/2 pounds fresh green beans, trimmed
2 tablespoons salted butter
Instructions: Make the sriracha mayo: In a small bowl, stir together the mayonnaise, sriracha and 2 teaspoons of the lemon juice until well combined. Set aside. Bring a large pot of salted water to a boil over medium-high heat. Heat a large skillet over medium heat. Add the bacon and cook, flipping as needed, until crisp, 4 to 5 minutes. Remove to a paper towel-lined plate to drain and set aside. Pour out all but 2 tablespoons of the bacon fat. Return the skillet with the bacon fat to medium heat and add the peppers, garlic and onion. Cook, stirring frequently, until the vegetables are softened and slightly fragrant, about 2 minutes. Add the almonds and continue to cook until the almonds begin to brown, an additional 2 minutes. Set aside on a plate. When the pot of salted water is at a soft boil, drop in the green beans and gently blanch until bright green but still slightly undercooked, 3 to 4 minutes. They will finish cooking in the skillet later. Return the skillet to medium heat and add the butter. With a slotted spoon, transfer the greens beans directly from the boiling water to the hot skillet. Toss and cook for an additional minute. Just before removing them from the skillet, add the remaining lemon juice. Taste and adjust the seasoning as needed. Transfer the green beans to a platter. Drizzle with the sriracha mayo, mound the sauteed veggies in the center and crumble the crispy bacon all around. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 62433,"Neely's Memphis-Style Catfish 1 cup yellow cornmeal 1 tablespoon paprika 1 teaspoon cayenne pepper 3/4 cup buttermilk 1 tablespoon hot sauce 4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry Salt and freshly ground black pepper Peanut oil, for frying Remoulade Sauce, for dipping, recipe follows 1 cup mayonnaise 1/4 cup Creole mustard 1 teaspoon cayenne pepper 1/2 lemon, juiced 1 tablespoon Worcestershire sauce 1 teaspoon paprika Instructions: Preheat a deep-fryer to 375 degrees F. Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce. Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture. Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper. Mix all the ingredients in a small bowl. Serve with the catfish. ","[Chenin Blanc, Zinfandel, Tempranillo, Garnacha]" 62434,"Voodoo Crawfish Enchiladas 2 habanero peppers 1 jalapeno pepper 1 poblano pepper 1 serrano pepper 2 red bell peppers 2 red onions 2 red tomatoes 1 pound crawfish tail meat 1 pound shredded jack cheese 2 tablespoons Cajun spice 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 teaspoon ground thyme or oregano Olive oil 1 tablespoon butter 1 teaspoon chopped garlic 1 teaspoon chopped shallots 4 cups heavy cream 1 teaspoon Cajun spice 1 teaspoon paprika 1 teaspoon seasoned salt, such as Lawry's 2 cups vegetable oil 10 to 15 white or yellow corn tortillas Instructions: For the filling: Roast the cl peppers, bell peppers, onions and tomatoes on a grill or open flame until charred on the outside. Place in a plastic bag or on a tray and cool in the refrigerator for at least an hour. Pull them out of the refrigerator and reserve 1 red bell pepper, 1 red onion and 1 red tomato for the sauce. Remove the skin and seeds (if desired) from the rest of the peppers while being very careful to not touch your face. Leaving the seeds in will mean your enchiladas are much spicier. For milder enchiladas, leave out the habaneros altogether. Scrape any black char off of your red onion and the outer skin (not good eats). After this is done, you want to mix your peppers, onions, tomatoes and hot peppers and chop them into bite-size pieces. When the vegetables are chopped, add your crawfish tail meat and half your jack cheese and mix well. In separate mixing bowl, add the Cajun spice, garlic powder, onion powder, paprika and thyme. This spice mix you have created is a great blackening spice so save any extra you have. Some Cajun spices have more salt then others, so taste your mixture. It should have lots of flavor but have a nice balance of salt. If you find you need a little salt, add some seasoned salt or a season-all; if too salty, add a little more paprika, garlic and onion powder. Once you have your spices mixed together, add half of it to your crawfish mixture and taste. For the sauce: Add a splash of olive oil to a hot pan over medium-high heat, and then add the butter. Immediately add your garlic and shallots; this will cook quickly so have your cream ready to go. Cook for maybe a minute, stirring constantly (don't burn), and then add your heavy cream. Using a whisk, stir the sauce until it just starts to simmer. Reduce the heat to low and stir every couple of minutes. In a food processor, add the reserved red bell pepper, onion, tomato, Cajun spice, paprika and seasoned salt. Puree into a smooth consistency. Add this mixture to your hot cream and stir well. Turn the heat up to medium and simmer for 15 minutes, stirring often. Do not let the sauce boil over. (Allow the sauce to cool and then chill in the refrigerator if you want to make it ahead of time.) To assemble: Preheat the oven to 375 degrees F. Heat the vegetable oil in a deep frying pan to 350 degrees F. Using a pair of metal tongs, drop the tortillas 2 at a time into the hot oil for about 10 seconds. Remove from the oil and place on a plate lined with paper towels to absorb the oil. Allow the tortillas to cool, but don't chill them. While they are still slightly warm, begin spooning in the filling about one-quarter of the way down the tortillas and then roll tight. Using a cake pan or a deep casserole dish, place about 1/2 cup of the cream sauce in the bottom of the pan and spread evenly. Add each enchilada side by side until the pan is filled. Pour enough sauce to completely cover the top. Add the rest of your jack cheese and place in the oven to bake for 30 to 40 minutes. The cheese should be bubbling hot and just starting to brown. Bon Appetit!! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 62435,"Strawberries With Basil Granita 1 cup sugar 1/4 cup apple juice 1/4 cup sparkling white wine 1 cup basil leaves 16 large strawberries Instructions: Make simple syrup: Combine the sugar and 1 cup water in a saucepan over medium-low heat, stirring until the sugar dissolves. Bring 1 cup of the simple syrup, the juice and wine to a boil in a saucepan over high heat. Carefully transfer to a blender, add the basil and pulse until smooth (leave the filler cap off to let steam escape). 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 20 minutes to make it slushy; freeze until ready to serve. Cut off the tops of the strawberries and trim the bottoms so that they sit upright. Using a small melon baller, scoop out the inside of each strawberry to make a small cup. Fill with a spoonful of the granita. Serve immediately. Recipe courtesy of Food Network Magazine ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62436,"Prosciutto Wrapped Pork Tenderloin with a Granny Smith Apple Gastrique and Crimini Mushroom Potato Puree and Root Vegetable Melange and Apple Frisee Salad with Carrot Oil 3 pork tenderloins, cleaned 6 pieces thinly sliced prosciutto 2 tablespoons vegetable oil Salt and pepper Salt and pepper
1/2 cup sugar 1/3 cup cider vinegar Apple trimmings 1/2 cup apple juice 3 sprigs fresh thyme 4 cups chicken stock 2 tablespoons butter Salt and pepper Salt and pepper
Crimini Mushroom Potato Puree, recipe follows Root Vegetable Melange, recipe follows Apple Frisee Salad, recipe follows Carrot Oil, recipe follows 2 Yukon gold potatoes, peeled and cut into 1 inch pieces 1 cup sliced crimini mushrooms 1/4 cup butter, plus 1 tablespoon butter 2 cloves garlic, minced Salt and pepper Salt and pepper 1/2 cup heavy cream 2 leeks, white part only, diced and washed 2 tablespoons butter 1 large beet, peeled and diced 2 parsnips, peeled and diced 1 large turnip, peeled and diced Salt and pepper Salt and pepper
1 tablespoon chopped fresh sage leaves 1/2 tablespoon chopped fresh thyme leaves 1 Granny Smith apple, peeled and cut into 2 by 1/8-inch sticks 1 Granny Smith apple, peeled and cut into 2 by 1/8-inch sticks 1 head frisee, cored and washed 1/2 red onion, julienned 2 tablespoons cider vinegar 1/4 cup vegetable oil 1/2 teaspoon sugar 1 carrot, peeled and cooked in salted water until tender 1 carrot, peeled and cooked in salted water until tender 1/2 to 3/4 cup vegetable oil Salt and pepper Salt and pepper Instructions: Slice the pork tenderloin into 12 (1-inch) pieces, and season with salt and pepper. Cut the prosciutto slices in 1/2, lengthwise, and wrap 1 slice around each piece of pork and secure with a toothpick. Heat 2 tablespoons of vegetable oil in a saute pan until hot. Add pork medallions and saute for 2 to3 minutes on each side until internal temperature registers 155 degrees F. Set aside. Gastrique: Heat a large, heavy pan over medium-high heat. Add sugar to the pan and cook until the sugar browns. Carefully add cider vinegar (it will steam a great deal, watch your hand). Add apple trimmings, juice, fresh thyme and stock. Let the sauce simmer until it reduces to 1 cup; skim any foam that rises to the top, then season with salt and pepper. You may need to add 1 teaspoon more vinegar at the end to add a little sparkle for taste. Swirl in butter until incorporated.
Start potatoes in cold salted water, bring to a boil and turn the heat down to a low simmer. Allow the potatoes to cook until they are tender, drain well and puree. Saute the mushrooms in 1 tablespoon of butter until soft, add garlic, then season with salt and pepper. Add heavy cream and 1/4 cup butter to the mushroom mixture and bring to a boil. Puree the mixture in a blender until smooth. Fold into the potato puree and season with salt and pepper. Saute the leeks in butter, in a medium pan, until they are soft. Bring a pot of salted water to a boil. Add vegetables to the pot, 1 at a time, and cook until tender. Let them drain well and add all vegetables to the saute pan with the leeks, except the beets. Toss the vegetables in butter until heated through, and then season with salt and pepper and fresh herbs. Toss in beets just to heat. Toss all ingredients together in a medium bowl and let it sit for approximately 15 minutes. Combine all of the ingredients in a blender until smooth, then season with salt and pepper. Use as a garnish to decorate the plate. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 62437,"Puttanesca Tomato Salad with Fried Capers 1/2 cup extra-virgin olive oil 1 jar capote (large) capers, drained well and patted dry 1 clove garlic, grated or finely chopped 1 teaspoon anchovy paste 6 plum tomatoes, sliced 1/2-inch thick 1 small red onion or 1/2 medium, very thinly sliced 1/2 cup coarsely chopped flat-leaf parsley A handful pitted good quality black olives Salt and freshly ground black pepper 1 teaspoon red pepper flakes, for seasoning Instructions: Heat 1/4 cup oil in small pan over medium-high heat. Add capers but be careful, they will spatter. Fry the capers 1 1/2 to 2 minutes until golden, drain on paper towels. Combine remaining 1/4 cup extra-virgin olive oil with garlic and anchovy paste. Add tomatoes, onion, parsley and olives. Season with red pepper flakes and salt and pepper. Garnish with capers and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 62438,"Quick-Pickled Turmeric Turnips Kosher salt 1 cup apple cider vinegar 4 teaspoons sugar 1 tablespoon coriander seeds 1/2 teaspoon black peppercorns 1/2 teaspoon turmeric 1 pound small turnips, peeled, halved and thinly sliced Instructions: Heat 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat. Add the vinegar, sugar, coriander seeds, peppercorns and turmeric and bring to a boil, stirring occasionally to dissolve the salt and sugar, 1 to 2 minutes. Pack the turnips 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. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 62439,"Arugula and Tomato Salad 8 campari or other cocktail tomatoes, quartered 1 pint yellow and/or orange cherry tomatoes, halved 1 teaspoon aged balsamic vinegar, plus more for drizzling Kosher salt and freshly ground black pepper 5 ounces baby arugula (about 8 cups) 1 teaspoon extra-virgin olive oil, plus more for drizzling Shaved parmesan cheese, for topping Instructions: Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl. Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 62440,"French Blonde Cocktail 4 ounces grapefruit juice 2 ounces vodka
2 ounces elderflower liqueur
2 teaspoons lemon juice (about 1/2 lemon), plus 2 thin lemon slices, for garnish 2 dashes lemon bitters
Instructions: In a cocktail shaker filled with ice, combine the grapefruit juice, vodka, elderflower liqueur, lemon juice and lemon bitters and shake well. Strain into 2 coupe glasses. Float a thin lemon slice on top of each. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 62441,"Strawberry-Tomato Jam Crostini 4 cups diced beefsteak tomatoes (2 to 3 large tomatoes) 1 1/2 cups chopped strawberries
1 cup sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 teaspoon fresh lemon juice
1 baguette 1/4 cup extra-virgin olive oil
1/2 teaspoon salt
6 ounces feta cheese, crumbled
40 small mint leaves, for garnish, optional
Instructions: For the jam: Place the diced tomatoes in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat to a simmer and add the strawberries, sugar, cinnamon, salt and lemon juice. Stir to combine. Bring to a simmer and cook over medium-low heat, stirring occasionally, until the mixture has thickened to the consistency of a loose jam, 40 to 45 minutes. Set aside to cool completely. To assemble the crostini: Preheat the broiler to high. Slice the baguette into 1/4-inch-thick rounds. Brush each slice on both sides with the olive oil. Place the bread on a baking sheet, sprinkle with the salt and broil until golden brown and crispy, 5 to 6 minutes. Top each crostini with a teaspoon of jam and some of the feta. Garnish with one or two mint leaves if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 62442,"Cilantro Pesto 6 cloves garlic, peeled 1 bunch fresh parsley, stemmed 1 bunch fresh cilantro, stemmed 2 tablespoons almonds, toasted 4 tablespoons olive oil 1/4 teaspoon herbal salt Juice of 1/2 lemon Freshly ground black pepper Serving suggestions: Chips or bread Instructions: Put the garlic into the food processor and begin pureeing. Add in the parsley followed by the cilantro and then the almonds. Pulse to chop. Add the oil, salt, lemon juice and some pepper and blend well. Serve as a dipping sauce with chips or bread.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62443,"Crispy Chicken Florentine?Melt