1/4 cup extra virgin olive oil Instructions: Set the crusts. Unroll and press the pie crusts into two 9-inch tart pans. If using rectangular pans, just trim one-third of each crust and press the pieces together to fit. Then, use your pointer finger to press the dough into the sides of the tart pan. Use a knife to remove the excess crust along the top edges and discard the scraps. Using a fork, prick the bottom of the crust a few times to allow for venting (maybe 3 pricks per quadrant). Chill for 30 minutes. Preheat the oven to 425 degrees F. Prebake the crusts. Spray the shiny side of 2 pieces of aluminum foil with a bit of nonstick spray and press into the tart shells, sprayed side down. Fill with dried beans or pie weights and bake until the edges are golden and the sides are set, about 15 minutes. Remove the foil and beans and bake another 10 to 12 minutes, until cooked through. Remove from the oven and allow to cool to room temperature. Reduce the oven temperature to 375 degrees F. Make the pesto. Blend the parsley, basil, thyme, garlic, Parmesan, almonds, lemon zest, and lemon juice in a food processor until the ingredients resemble a rough paste. Taste the pesto and season with salt and pepper, if needed. To finish, slowly drizzle the olive oil into the feed tube while blending. Assemble and bake the tarts. Divide the pesto equally and, using a rubber spatula, evenly spread it over the bottom of each prepared crust. Starting around the outer edges, place the tomatoes over the pesto, overlapping each slice slightly as you move around the tart pan. Then make a smaller circle of overlapping slices within the starter ring. Continue until the entire pan is covered in circles of tomato slices. Repeat for the second tart. Drizzle 1 tablespoon olive oil over the top of each tart and sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil. Garnish the tarts and serve. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 32482,"SL's Spaghetti 4 tablespoons olive oil 4 tablespoons butter 2 tablespoons minced garlic 1 package pre-sliced mushrooms 1 jar pre-peeled garlic cloves 1 1/2 pounds lean ground beef 1 jar mushroom marinara sauce 2 tablespoons Italian seasoning 2/3 cup red wine (Merlot or Cabernet) 1 box spaghetti noodles Salt Instructions: Heat olive oil and butter in a large skillet over medium heat. When butter melts, add minced garlic and saute for approximately 20 seconds. Add mushrooms and pre-peeled garlic cloves and saute for approximately 3 minutes. Add ground beef and saute until brown. Add marinara sauce, Italian seasoning, and red wine. Stir to combine, cover pan, reduce heat to low, and simmer for approximately 15 minutes. Meanwhile, cook noodles in a pot of boiling, salted water until al dente, about 8 to 10 minutes. Drain and then toss the pasta with the sauce. Serve immediately. ","[Cabernet Sauvignon, Merlot, Barbera, Chianti]" 32483,"Cream of the Pop 5 cups caramel corn (about 7 ounces) 3 cups whole milk 1 cup heavy cream 1/4 cup sugar 1/4 teaspoon salt 4 large egg yolks 3 tablespoons cornstarch 2 tablespoons unsalted butter 1 tablespoon pure vanilla extract 1/2 cup salted roasted peanuts Instructions: Pulse 3 cups of the caramel corn in a food processor until finely ground. Transfer to a medium saucepan; add the milk, heavy cream, sugar and salt and stir to dissolve. Bring to a boil, then remove from the heat and let steep 30 minutes. Whisk the egg yolks and cornstarch in a medium bowl until smooth; slowly pour in the milk-caramel corn mixture, whisking to combine. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the spoon, about 8 minutes. Strain through a fine-mesh sieve into a bowl to remove the ground caramel corn. Whisk in the butter and vanilla until smooth. Pour the mixture into 8 small bowls. Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming. Refrigerate until set, at least 4 hours. Top with the remaining caramel corn and the peanuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32484,"The Best Cornbread Dressing Nonstick cooking spray 2 cups stone-ground yellow cornmeal 2 cups all-purpose flour (see Cook's Note) 1/4 cup granulated sugar 4 teaspoons baking powder 1 teaspoon baking soda 3 teaspoons kosher salt 14 tablespoons (1 3/4 sticks) unsalted butter 2 cups buttermilk 1/2 cup whole milk 4 large eggs, lightly beaten 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the pan 1 large onion, medium dice 4 stalks celery, medium dice Kosher salt and freshly ground black pepper 4 cloves garlic, minced 2 tablespoons chopped fresh sage leaves 1 tablespoon chopped fresh thyme leaves 1/2 teaspoon poultry seasoning 4 cups low-sodium chicken broth 2 large eggs, lightly beaten Chopped flat-leaf parsley leaves, for serving Instructions: For the cornbread: preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish generously with nonstick cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a large bowl until combined. Put the butter in a 4-cup liquid measuring cup or a medium microwave-safe bowl and microwave in 30 second intervals until completely melted, about 1 minute. Set aside to cool slightly, then whisk in the buttermilk, whole milk and eggs until smooth. Add the wet mixture to the dry mixture and stir until just combined with no lumps remaining. Transfer the batter to the prepared baking dish. Bake until the top is golden and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Transfer to a wire rack to cool completely. (The cornbread can be made one day in advance. After cooling completely, wrap the pan tightly with plastic wrap and store at room temperature.) Lower the oven temperature to 325 degrees F. Once the cornbread is completely cool, run a small offset spatula around the edges of the pan, then invert it onto a cutting board and cut into 1-inch cubes. Transfer to 2 rimmed baking sheets and spread into an even layer. Bake, rotating the trays halfway through, until the cornbread cubes are crisp at the edges and almost completely dried out, about 40 minutes. Remove to a wire rack and let cool completely. (This step can be done up to 24 hours in advance. Store the cooled cornbread cubes in an airtight container or resealable plastic bag until ready to use.) Meanwhile, preheat the oven to 375 degrees F and coat a 9-by-13-inch baking dish generously with butter. For the dressing: melt the butter in a large skillet over medium heat. Add the onion, celery, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, sage, thyme and poultry seasoning and cook until fragrant, 2 minutes more. Transfer to a large bowl. Add the cornbread cubes, chicken broth and eggs to the bowl and toss gently until the vegetables are evenly dispersed and the bread is very moist (do not overwork or the cornbread will fall apart). Transfer to the prepared baking dish and cover tightly with aluminum foil. Bake until warmed through, about 30 minutes. Uncover, then return to the oven and bake until lightly browned and crisp at the edges, about 20 minutes more. Let sit for 10 minutes, then top with chopped parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32485,"Disco Fries 2 tablespoons unsalted butter 3 tablespoons all-purpose flour
1 cup beef stock
1 tablespoon sherry
1/4 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper 2 pounds frozen crinkle-cut French fries, such as Alexia 1 tablespoon unsalted butter 1 tablespoon all-purpose flour
3/4 cup milk
2 ounces white Cheddar, shredded
2 ounces Gruyere cheese, shredded
1/4 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper Instructions: For the gravy: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook the flour until dark brown, 5 to 7 minutes. Add the stock and cook, whisking, until the mixture is smooth and thickened enough to coat the back of a spoon, 7 to 10 minutes. Stir in the sherry, Worcestershire, 1/2 teaspoon salt and some pepper, adjusting the seasoning to taste. Remove from the heat and cover by pressing a piece of plastic wrap directly onto the surface of the gravy, taking care to cover it completely to prevent a skin from forming. Set aside. For the fries: Bake the French fries according to the manufacturer's instructions. For the cheese sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook until the mixture resembles sand, about 3 minutes. Add the milk and cook, whisking constantly, until the mixture begins to boil and thicken, 2 to 4 minutes. Add the Cheddar and Gruyere and continue to cook, stirring, until the cheese is fully melted, another 2 to 3 minutes. Add the Worcestershire, 1/4 teaspoon salt and pepper to taste and remove from the heat. Cover in the same fashion as the gravy and set aside until the French fries are ready. When the French fries are ready, transfer them to a serving platter. Drizzle the fries with the warm gravy and then with the warm cheese sauce. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32486,"Oven-Dried Tomatoes with Fennel 12 tomatoes, 2-3 inches in diameter Olive oil for brushing 3 tablespoons mild red wine vinegar 9 tablespoons extra virgin olive oil 2 tablespoons finely chopped nicoise olives 1 large clove garlic, smashed 1/2 cup strips of fennel, julienne Finely chopped chervil for garnish (parsley can be substituted) Instructions: Pre-heat oven to 150 degrees. Remove tomato stems and cut the tomatoes in half at the poles. Salt and pepper the cut sides then place tomatoes cut-side down on a rack in a broiler pan. Brush the tops (the skin side) liberally with olive oil, then add salt and pepper. Place tomatoes in oven. Cook slowly for 12 hours, brushing the skins with olive oil every 2 hours to prevent the skins from drying out. When done, let tomatoes come to room temperature. For the dressing: Put the vinegar in a bowl and slowly whisk in the extra virgin olive oil until the dressing thickens. Add the olives and the garlic clove. Season to taste with salt and pepper. Mix well and let stand for 1-2 hours. To serve: Place 3 tomato halves on each of 8 plates. Remove garlic from dressing and divide dressing among the plates, pouring over and around the tomatoes. Scatter the fennel strips on top of the tomatoes and finish with a touch of chervil.; ","[Barolo, Barbaresco, Rioja Reserva, Syrah/Shiraz]

" 32487,"Brick Chicken with Apricot Couscous 2 tablespoons cumin seed 2 tablespoons whole coriander 2 cinnamon sticks 1 teaspoon sweet paprika 1 teaspoon cayenne 1 teaspoon kosher salt 1/4 cup olive oil 1 lemon, juiced 1 whole free-range chicken (3 pounds), split (see directions below or have butcher split chicken for you) Extra-virgin olive oil Mint Yogurt Dressing. recipe follows Apricot Couscous, recipe follows 1 1/2 cups plain yogurt 1/2 bunch chopped fresh cilantro leaves 1/2 bunch fresh mint leaves 2 green onions, green parts only 2 tablespoons honey 1 lemon, juiced Extra-virgin olive oil Salt and pepper Extra-virgin olive oil 1 small red onion, small dice 1/4 cup dried apricots, coarsely chopped 1/4 cup whole almonds toasted, coarsely chopped 1 cup couscous 1 1/2 cups chicken stock, warm 1/2 teaspoon lemon zest 2 scallions green parts only 1/4 cup fresh mint leaves, roughly chopped 1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish Kosher salt and freshly ground black pepper Instructions: Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.
Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.
Preheat oven to 375 degrees F.
Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.
While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.
In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
Serve family-style on a large platter and garnish with fresh cilantro.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32488,"Strawberry Margarita 2 cups crushed ice 1/2 cup strawberry puree (frozen can or fresh strawberries, pureed) 1 cup tequila 2 limes, juiced Splash Triple Sec Splash simple syrup (equal amounts sugar and water heated until sugar dissolves, then cooled) Instructions: Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve. ","[Margarita Blend, Sauvignon Blanc, Moscato]" 32489,"Make-Ahead Burgers for One 1 pound ground beef 1/4 cup finely chopped red onion
1 clove garlic, grated
1 teaspoon yellow curry powder
Kosher salt and freshly ground black pepper
Instructions: Mix the beef, onions, garlic, curry powder, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined. Place the ground beef mixture into a gallon-size zip-top bag. Pat it down flat into the size of the bag. Fill a large bowl with cold water. Carefully lower the bag into the water and seal it, leaving about a 1-inch opening. Submerge the bag into the water, pushing all the air out and making sure no water gets into the bag. Fully seal the bag.
Lay the sealed bag on a flat surface. Portion the ground beef mixture into 4 equal rectangular patties by pushing chopsticks or a ruler down the middle of the bag. Label and date the bag and store in the freezer for up to 3 months. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 32490,"Healthy Roast Asparagus with Creamy Almond Vinaigrette Two 1-pound bunches thick asparagus, ends trimmed 1 tablespoon olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
6 tablespoons blanched sliced almonds 1 1/2 tablespoons lemon juice 1/4 teaspoon sugar 1 1/2 teaspoons lemon zest Instructions: Preheat the oven to 425 degrees F. Position a rack in the top third of the oven. Place the asparagus on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle lightly with salt and pepper. Roast until tender, about 15 minutes. Meanwhile, combine 5 tablespoons of the almonds, the lemon juice, sugar and 6 tablespoons water in a blender and blend until smooth, about 1 minute. Taste the sauce and season with salt. Pour the sauce onto a platter and place the asparagus on top. Garnish with the zest and remaining 1 tablespoon almonds.
Per serving: SERVES: Calories: 110; Total Fat: 5 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 17 grams; Sugar: 8 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 125 milligrams ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 32491,"Mexican Hot Chocolate 2 (3.3 ounce) tablets Mexican chocolate 4 cups milk Instructions: Equipment: molinillo (a specialty tool made of wood used for the purpose of making hot chocolate) Cut the chocolate into small pieces. In a saucepan, bring the milk to a scald. Add the chocolate and mix with a molinillo until very frothy. Serve immediately. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Tempranillo, Malbec, Syrah, Zinfandel]" 32492,"Buffalo Chicken Tot-Chos 1/4 cup distilled white vinegar 1 tablespoon granulated sugar 1 tablespoon kosher salt 1 carrot, very thinly sliced on the bias 1 rib celery, very thinly sliced on the bias One 32-ounce bag frozen potato tots 1 stick (8 tablespoons) unsalted butter, diced 1/2 cup hot sauce, preferably Frank\u2019s RedHot 2 chicken breasts from a rotisserie chicken, skin removed, shredded 1 1/4 cups shredded three-cheese Mexican blend 1/4 cup blue cheese crumbles Freshly ground black pepper Ranch dressing, for serving Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a boil, then simmer until the sugar melts. Put the carrots and celery in a medium bowl, then pour the vinegar mixture over it. Allow the pickles to cool to room temperature, about 20 minutes. Meanwhile, add the potato tots to the prepared baking sheet and bake for 15 minutes. Melt the butter in a small saucepan, then add the hot sauce and whisk to combine. (You can also put the butter and hot sauce in a microwave-safe bowl and heat in 15- to 20-second intervals until the butter is melted; whisk until smooth.) Put the chicken in a large bowl, then add the Buffalo sauce. Toss to coat, and set aside. Push the tots in a single layer toward the center of the baking sheet. Top with the chicken mixture and drizzle with any remaining sauce. Sprinkle with the shredded cheese blend. Bake until the cheese is melted and slightly golden, another 6 to 8 minutes. Remove from the oven and allow to cool, about 2 minutes. Top with the pickled vegetables, blue cheese, some black pepper and a drizzle of ranch dressing. Serve warm. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 32493,"Minty Greek Salad 2 cups feta cheese, crumbled 24 grape tomatoes, halved 16 pitted black olives, such as kalamata 16 pitted green olives 1 English cucumber, cut into chunks 1/4 cup olive oil 2 tablespoons fresh lemon juice Pinch of salt and pepper 1 tablespoon chopped fresh mint Instructions: In a large bowl, combine the feta cheese, tomatoes, olives and cucumbers. In a small bowl, mix the olive oil and lemon juice and season with salt and pepper. Pour the dressing mixture over the vegetables. Garnish with the mint. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 32494,"Sticky Honey-Soy Chicken Wings Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons butter 1/2 cup honey Sesame seeds, for garnish 2 pounds chicken wings 1 cup low sodium soy sauce, 1 tablespoon grated fresh ginger 2 tablespoons chopped fresh cilantro leaves 2 cloves garlic, minced 1/2 lemon, juiced Instructions: Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours. Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32495,"Friggiarelli 3/4 cup/176 ml extra-virgin olive oil 3 cloves garlic, unpeeled 1 fresh cl pepper, chopped 2 pounds/914 g friggiarelli, seeded * Salt and freshly ground black pepper Bunch fresh basil leaves, coarsely chopped 10 cherry tomatoes, quartered Instructions: Heat up extra-virgin olive oil in a saucepan. Add the garlic and cl pepper and cook until the garlic turns golden. Remove and discard the garlic. Add the peppers and season with salt and pepper. Add basil leaves, tomatoes and cook until the peppers become soft. ","[Chianti, Barbera, Montepulciano]" 32496,"Spiked Mudslide Cake 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for greasing the pans 2 1/2 cups all-purpose flour, spooned and leveled, plus more for greasing the pans 3 tablespoons cornstarch 1 1/2 teaspoons baking powder 1 teaspoon fine salt 2 cups sugar 4 large eggs, at room temperature 1 tablespoon pure vanilla extract 1 cup milk 1/2 cup Irish cream liqueur, such as Baileys 4 large egg whites, at room temperature 1 cup sugar 3 sticks unsalted butter, cut into small pieces, at room temperature 1/3 cup coffee liqueur, such as Kahlua 1 tablespoon instant coffee Instructions: For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess. Whisk together the flour, cornstarch, baking powder and salt in a medium bowl; set aside. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, making sure the batter is well mixed before adding the next egg. Beat in the vanilla until blended. Alternate folding the flour mixture and the milk into the butter mixture with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. (The batter may look slightly curdled as you mix it, but this is not a problem.) Divide the batter evenly between the prepared pans. Bake until the cakes are golden and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, turn out onto cooling racks and let cool completely. Turn the cakes over, and poke the tops all over with the tines of a fork. Generously brush the tops with the liqueur, letting it soak in before brushing on more. For the frosting: While the cakes cool, bring a few inches of water to a simmer in a medium saucepan. Set a large heatproof bowl over it (do not let the bowl touch the water), add the egg whites and sugar and whisk until the mixture is warm and the sugar has dissolved, 3 to 4 minutes. Remove the bowl from the pan, and beat the mixture with an electric mixer on medium-high speed until stiff, glossy peaks form, 4 to 7 minutes. Beat in the butter a few pieces at a time, and continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture becomes soupy or looks separated; keep beating and it will come together.) Stir the Kahlua and instant coffee together until dissolved, and beat into the frosting with the mixer running on low speed. Increase the speed to medium-high, and beat until fluffy, 1 to 2 minutes. To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 32497,"Chocolate Doughnut Glaze 1/2 cup unsalted butter 1/4 cup whole milk, warmed 1 tablespoon light corn syrup 2 teaspoons vanilla extract 4 ounces bittersweet chocolate, chopped 2 cups confectioners' sugar, sifted Instructions: Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving. ","[Merlot, Cabernet Sauvignon, Port]" 32498,"Harvard Beet Salad 1/2 cup Hidden Valley? Original Ranch? Dressing 2 tablespoons each prepared mustard & honey 1 tablespoon cider vinegar 4 cups fresh spinach leaves, washed 1 can (15 ounces) whole beets, drained and quartered 1 can (11 ounces) mandarin oranges, drained 2 cups shredded rotisserie chicken 1/2 cup sliced red onion, cut in 2-inch pieces Dry roasted pumpkin or sunflower seeds Instructions: In a small bowl, add the Hidden Valley? Original Ranch? Dressing, mustard, honey, and vinegar, and stir until well blended. Chill covered until ready to serve. In a large bowl, toss the beets, oranges, chicken, and onion, and toss until well coated. Divide the spinach leaves evenly among 4 salad plates. Top each serving with even amounts of the beet mixture and serve garnished with the seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 32499,"Salmon with Olive Vinaigrette 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 1/2 cup pitted nicoise olives 1/4 teaspoon cl de arbol powder or cayenne pepper 2 cloves garlic, chopped 1 tablespoon dijon mustard 1 tablespoon honey Kosher salt and freshly ground black pepper 4 6-ounce salmon fillets Instructions: Combine the olive oil, vinegar, olives, cl de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper. Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat. Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 32500,"Mulled Cranberry Sauce 1/2 small cinnamon stick 1/4 teaspoon black peppercorns 3 wide strips orange zest (removed with a vegetable peeler), plus thin strips for topping 3 cloves 1 pound cranberries (fresh or frozen) 1 1/2 cups sugar 1/2 cup dry red wine Kosher salt Instructions: Wrap the cinnamon stick, peppercorns, orange zest and cloves in a small piece of cheesecloth and tie closed with kitchen twine to make a bundle. Combine the cranberries, sugar, 1 1/2 cups water, the wine and a pinch of salt in a medium saucepan; add the cheesecloth bundle and bring to a simmer over medium heat. Continue to cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and let cool. Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight; discard the cheesecloth bundle. Garnish with thin strips of orange zest. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 32501,"Buttermilk and Herb Dipping Sauce 1 cup full-fat buttermilk 1/2 cup sour cream
1/4 cup finely grated Parmesan or pecorino cheese
1/4 cup finely chopped fresh parsley
1/4 cup finely sliced chives
1/4 cup finely chopped fresh dill
1 clove garlic, grated
Zest of 1 lemon and juice of 1/2 lemon
Kosher salt and freshly ground black pepper Instructions: In a mixing bowl, whisk together the buttermilk, sour cream, cheese, parsley, chives, dill, garlic, lemon zest and juice and salt and pepper to taste. This makes a great salad dressing too--just thin it out with some more buttermilk! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32502,"Oven Fried Chicken 1/4 cup grapeseed oil 1 teaspoon kosher salt 1 teaspoon black pepper One 2 1/2-pound (average) chicken, cut into 8 parts 8 cups vegetable oil, for fryer or pot 2 cups all-purpose flour 1 tablespoon salt and pepper blend Instructions: Preheat the oven to 250 degrees F.
In a bowl, blend the grapeseed oil, salt and pepper, mixing well. Add the cut chicken and again blend well, tossing the oil to coat the chicken.
Next, place the chicken on a nonstick baking pan and bake until the chicken reaches 165 degrees F, about 30 minutes. Once the chicken is cooked, remove from the oven and cool on the counter.
During cooling, heat the vegetable oil to 375 degrees F in a fryer or in a deep pot on the stove. Mix the flour with the salt and pepper blend. Once the oil is heated, in a large bowl, toss the cooked chicken with the seasoned flour, ensuring to coat the chicken. Once the chicken is coated, tap off any excess flour, and then place in the fryer to warm the chicken and create a crust.
Cook for 4 to 5 minutes, and then remove from the fryer and place on paper towels to allow any excess oil to drain. Before serving, you can add additional seasoning to the cooked chicken if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32503,"Mom's Homemade Granola Nonstick cooking spray 2 cups old-fashioned oats 1/2 cup dried cranberries 1 cup sliced almonds 1 teaspoon ground cinnamon 1/4 teaspoon salt 4 tablespoons (1/2 stick) unsalted butter 1/4 cup lightly packed brown sugar 1/4 cup honey, plus more for serving 1 teaspoon pure vanilla extract Mixed berries, for serving 1 (2-pound) container nonfat plain yogurt Instructions: Preheat the oven to 400 degrees F. Line a 9-inch square baking sheet with foil, allowing the foil to extend over the sides. Spray with nonstick cooking spray. Mix the oats, cranberries, almonds, cinnamon and salt in a medium bowl. Combine the butter, sugar and honey in a medium saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Add the vanilla and stir. Remove from the heat. Pour the butter over the oats, mixing until well coated. Transfer to the prepared pan and, using a spatula, press the oats evenly into the pan. Bake until the top is crisp and golden brown, 15 to 20 minutes. Transfer to a rack and cool. Using the foil as aid, lift out of the pan and place on a work surface. Crumble into pieces. Serve with berries, plain yogurt and drizzle with additional honey. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 32504,"Fish Taco Wraps 1/2 cup sour cream 1/4 cup mayonnaise
Juice of 2 limes (1/4 cup) 1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 green cabbage, sliced (about 8 cups)
1/2 cup packed fresh cilantro leaves, chopped
Canola oil, for frying
1 pound catfish or other firm white fish fillets, cut into 1-by-2-inch pieces (about 24 total)
3 teaspoons taco seasoning
1 cup breadcrumbs
1 cup all-purpose flour
1 teaspoon baking powder
1 large egg
1/4 cup pilsner or lager beer
1/4 cup hot sauce, plus additional for assembly and serving
Four 10-inch tortillas, such as flour, spinach or sun-dried tomato 1 avocado, sliced
1 cup crumbled tortilla chips
1/2 cup thinly sliced radishes
Instructions: Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl. Add the cabbage and cilantro and toss to combine. Cover and refrigerate until ready to serve. Heat 1/2 inch of the oil in a cast-iron skillet to 345 degrees F. Lay out the fish pieces and pat dry with a paper towel. Sprinkle them with salt, pepper and 1 teaspoon taco seasoning. Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper. Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture. Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Season with salt. Lay out 1 tortilla on your work surface. Pile the following ingredients on top of each other in the middle of the tortilla in this order: 1 cup slaw, 6 pieces of the fried fish, a quarter of the avocado slices, a quarter of the crumbled tortilla chips and a quarter of the radishes. Smear 1 tablespoon of the remaining sour cream on the tortilla next to the avocado and add a few dashes of hot sauce; this will act as the glue to keep help keep everything together. Carefully roll up the tortilla into a burrito and place seam-side down on your work surface. Insert 6 evenly-spaced skewers crosswise through the roll. Using a serrated knife, trim and discard the very ends of the roll (or eat them), and then slice between the skewers to create 6 skewered rounds. Repeat with the remaining ingredients.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32505,"Chicken Cordon Bleu 4 chicken breasts skinless and boneless 4 thin slices prosciutto di Parma 1/2 pound Gruyere, grated 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper 1 cup panko bread crumbs 4 sprigs fresh thyme, leaves only 1 clove garlic, peeled and finely minced 2 tablespoons unsalted butter, melted 2 eggs Extra-virgin olive oil Instructions: Preheat oven to 350 degrees F. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned. Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through. Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32506,"Venetian Seafood Salad: Insalata di Frutti di Mare Veneziana 1 celery stalk 1 medium carrot 1 small onion, halved 1 bay leaf 3 tablespoons freshly squeezed lemon juice (about 1 lemon) 1 teaspoon kosher salt 2 quarts water 1 pound cleaned calamari, cut into 1-inch-thick rings 1/2 pound sea or bay scallops, foot removed 1 pound medium to large shrimp 1 pound octopus 1 cup julienned tender celery 1 cup julienned carrots 1/2 cup seeded and julienned red bell pepper 1/2 cup seeded and julienned yellow bell pepper 1 scallion (white part only), julienned 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh basil leaves 2 large garlic cloves, finely chopped 6 tablespoons freshly squeezed lemon juice (about 2 lemons) or lime juice (about 3 limes) 1 tablespoon white wine vinegar 1/2 cup extra-virgin olive oil 1/2 teaspoon kosher salt Freshly ground black pepper 6 to 8 cups baby lettuce Instructions: To poach the seafood, you will need a large saucepan fitted with a colander insert. In the bottom of the pan, combine the celery, carrot, onion, bay leaf, lemon juice, salt, and water. Bring to a boil. Place the calamari in the colander and cook in the simmering water for 2 minutes. Remove from the water, transfer to a large bowl, and set aside. Place the scallops in the colander and cook until opaque, about 3 to 4 minutes. Remove from the water and transfer to the bowl with the calamari (large sea scallops may be cut in half horizontally after cooking; bay scallops may be left whole). Place the shrimp in the colander and cook until pink, about 3 minutes. Remove from the water. Peel, devein, and cut in half horizontally, adding them to the bowl with the calamari and scallops. Remove the colander from the pan and place the octopus directly in the saucepan, adding more water if necessary to completely cover. Bring to a boil. Reduce the heat and gently simmer until tender, about 40 to 50 minutes. Transfer the octopus to a bowl and rinse under cold running water until octopus is completely cooled, about 5 minutes. Use your fingers and a small paring knife to remove the outer skin. Discard the hard mouth and head sac. Cut the tentacles and octopus on the bias into 1-inch pieces and add to the bowl with the other seafood. To prepare the salad, toss the julienned celery, carrots, bell peppers, scallion, parsley, basil, and garlic together in a serving bowl. Add the seafood and toss. Add the lemon juice, vinegar, and olive oil and toss well. Season with the salt and generous grindings of pepper. Arrange 1 cup of lettuce on each serving plate. Top with equal portions of the seafood and vegetable mixture, and serve immediately. Variations: 6 to 8 steamed mussels may be added to the basic recipe and tossed with the other seafood. To extend the recipe and add a new texture dimension, 1/2 cup cubed, peeled, cooked Idaho potatoes and/or 1/2 cup cooked or canned (drained and rinsed) cannelini beans may be added to the basic recipe. Although it isn't traditional, I like this salad with a hint of chopped cilantro, about 2 teaspoons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32507,"Artichoke Pasta Salad 4 cups cooked bow tie pasta, cooled 2 tablespoons red wine vinegar 3 tablespoons Herb Oil, recipe follows 1 cup grape tomatoes, split 2 tablespoons thinly sliced fresh basil 1 tablespoon chopped fresh oregano 1 cup roughly chopped roasted chicken 1 cup roughly chopped marinated artichokes Salt Freshly ground black pepper 1/2 bunch parsley 1/2 cup packed fresh basil 1/2 bunch fresh thyme 1/2 cup packed fresh oregano 1/2 orange, zested 1 whole dried arbol cl 1 teaspoon whole black pepper corns 2 cups canola oil 1 cup extra-virgin olive oil Instructions: In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve. In a 1-quart mason jar, place all of the herbs, zest, cl, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight. Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 32508,"Crawfish Beignets with Spicy Remoulade 2 cups all-purpose flour 2 tablespoons baking powder 1/2 teaspoon ground ginger 1 teaspoon cayenne pepper 1/4 to 1/2 teaspoon salt 1 lemon, zested 2 cloves garlic, finely chopped or minced 1 1/2 cups cooked and chopped crawfish tails 3 tablespoons chopped Italian parsley leaves 3 dashes hot sauce (recommended: Louisiana, Tabasco or your favorite) 1 to 1 1/2 cups water or shrimp/seafood stock Canola or peanut oil 1 cup mayonnaise 1/4 cup Creole mustard 1/4 cup prepared horseradish, drained 1/4 cup fresh lemon juice 1 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper Dash cayenne pepper 1 tablespoon chopped Italian parsley leaves 1/4 cup chopped capers 2 green onions, chopped (green and white part) Instructions: Mix together all the dry ingredients in a large bowl. Add the lemon zest, garlic, crawfish, parsley and hot sauce. Mix gently to combine. Add the water or stock slowly until a loose dough is formed. Set aside for 15 minutes. In a deep-fryer or heavy-bottomed pot, heat enough canola or peanut oil to come halfway up the sides of the pot, to 350 degrees F. Spoon 1 heaping teaspoon dough into hot oil and cook in batches until deep golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper towels. Sprinkle with salt while still hot. Let temperature of oil return to 350 degrees F between batches. Whisk the mayonnaise, mustard, horseradish, lemon juice, salt, pepper and cayenne together in a medium bowl until well blended. Stir in the parsley, capers and green onions and mix well. Refrigerate until ready to use. Transfer the beignets to a serving platter and serve with the remoulade sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32509,"Compound Butter 1 pound butter 3 to 4 tablespoons extra virgin olive oil 2 tablespoons fresh chives, chopped 1 tablespoon thyme, chopped 1 tablespoon sage, chopped 1 tablespoon rosemary, chopped Instructions: Chop the butter into uniform chunks using the dough scraper.
Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32510,"Roasted Chicken with Goat Cheese-Macadamia Nut Crust and Parsley-Pimento Couscous Nonstick cooking spray 8 boneless skinless chicken breast halves, about 5 ounces each Salt and freshly ground black pepper 1/4 cup honey mustard 6 ounces soft goat cheese 1 cup macadamia nuts 1 cup couscous 1/4 cup diced pimentos 2 tablespoons chopped fresh parsley leaves Instructions: Preheat oven to 400 degrees F. Coat a shallow roasting pan with nonstick cooking spray. Season chicken all over with salt and black pepper and place in prepared pan. Brush mustard all over tops of chicken. Then spread with goat cheese. Place macadamia nuts in a plastic bag and smash with the flat side of a meat mallet or bottom of a heavy skillet until finely crushed. Sprinkle nuts over goat cheese. Cover pan with foil and bake for 20 minutes. Uncover and bake 5 to 10 more minutes, until cheese is golden brown and chicken is cooked through. While chicken is baking, cook couscous according to package directions. Fluff with a fork, and stir in pimentos, parsley and season, to taste, with salt and freshly ground black pepper. Serve half of the chicken and all of the couscous. Reserve remaining chicken for the chopped salad, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32511,"Pina Colada Scallop Brochettes 12 large sea scallops 1 (10-ounce) can frozen pina colada mix, thawed (recommended: Bacardi) 1/2 cup light rum 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon crushed garlic (recommended: Christopher Ranch) 12 ounces fresh pineapple wedges, cut into 1-inch pieces 1/2 cup shredded sweetened coconut, toasted Instructions: Soak 8 bamboo skewers in water for at least 1 hour. In a large zip-top bag, combine scallops, thawed pina colada mix, rum, salt, pepper, and garlic. Squeeze out air and seal bag. Gently massage to thoroughly combine ingredients. Marinate in refrigerator 15 minutes or up to 30 minutes. Do not marinate longer then this or the marinade will begin to cook the scallops. Set up grill for direct cooking or a grill pan over medium heat. Lightly oil the grate when ready to start cooking. Remove scallops from marinade and discard marinade. Thread 3 scallops through 4 skewers and thread the pineapple wedges onto the remaining skewers. Season with salt and pepper. Note: If grilling indoors on a grill-pan, pat the scallops dry before grilling. Spread toasted coconut on a plate; set aside. Place brochettes on hot oiled grill and cook until scallops are opaque and just cooked through, about 3 to 4 minutes per side. Grill the pineapple until there are nice grill marks and fruit softens a bit, about 4 minutes. Remove from grill and immediately press both sides of brochettes into toasted coconut. Serve hot. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 32512,"Bistecca Fiorentina 1 3/4 pounds beef cut from loin with fillet and bone steak Instructions: Prepare the grill so that the charcoal is well lit and red hot without flames. When the grill, slightly inclined, is very hot, put on the meat and grill it without turning and without piercing it in any way. Another secret is to cook it very quickly so as to sear and seal in the meat juices. After 5 to 6 minutes, turn the steak over using a spatula and season with salt and pepper. At the end, the meat should be very well done on the outside. It does stay tasty and tender on the inside. ","[Chianti, Barolo, Cabernet Sauvignon, Malbec]" 32513,"Steak au Poivre with a Mushroom, Green Peppercorn, and Dijon Sauce and Pommes Frites with a Garlic Aioli Dipping Sauce and a Fresh Vegetable Relish 1/4 cup whipping cream 1 tablespoon Dijon mustard 2 tablespoons green peppercorns, packed in brine Salt Pommes Frites, recipe follows 2 (12 to 16-ounce) boneless New York cut shell steaks, tenderized 2 tablespoons Dijon mustard Coarsely ground black pepper, to cover both sides of steak Olive oil, for sauteing Salt, to taste 4 tablespoons whole, unsalted butter 2 cloves garlic, minced 1/4 cup shallots, minced 8 ounces white mushrooms, sliced 1 cup beef stock Garlic Aioli Sauce, recipe follows Fresh Vegetable Relish, recipe follows 2 to 3 large russet potatoes Vegetable oil, for frying Salt and pepper to taste 1 to 2 cloves garlic, minced 2 lemons, halved 4 to 6 egg yolks* Olive oil 1 to 2 celery stalks, diced 4 Roma tomatoes, diced 1 cucumber, diced 1 red onion, diced 1 to 2 carrots, diced Feta cheese, crumbled Fresh dill, chopped Instructions: Use a meat mallet to slightly reduce the thickness of each steak. Spread both sides of each steak with a thin coating of Dijon mustard. Sprinkle with salt and cover both sides with coarsely ground black pepper. Heat olive oil in a large, heavy skillet over medium-high heat and cook the steaks 3 to 4 minutes on each side. The steaks should be rare at this point. Set them aside and lightly cover them so they stay warm. Do not wash out the pan.
Mushroom, Green Peppercorn and Dijon sauce: Heat the butter in a medium sized saute pan over medium-high heat and saute the garlic and shallots for approximately 1 minute. Add the mushrooms, raise the heat to high, and cook for an additional 5 minutes. Add beef stock, cream, and mustard, and then reduce the sauce by 1/2. Once the sauce is made, reheat the skillet, in which the steaks were cooked, to medium-high heat. Add the steaks and cook for another 2 minutes on each side for a medium-rare steak. Transfer them to dinner plates, which have been coated with the mushroom Dijon sauce. Once you plate the steaks, spoon more of the sauce on top of each steak. Serve with Pommes Frites, Aioli, and Vegetable Relish. Thoroughly clean the outer surface of the russets and peel the skin using a vegetable peeler. Slice the potatoes lengthwise into thick strips. Pour enough vegetable oil in a pot to cover the potato slices. Once the oil is hot, carefully put the potato strips into the pot and fry them until they are brown and crispy. Remove the potatoes from the pot and drain the excess oil onto paper towels. Salt and pepper, to taste, while the potatoes are still hot. Serve with a fresh Garlic Aioli Dipping Sauce. Finely mince 1 or 2 cloves of garlic in a food processor. Add in the egg yolks and then squeeze the juice from a couple of lemons into the processor bowl. Blend the ingredients together until they fully integrate. While the mixture processes, slowly drizzle in olive oil until the sauce emulsifies. Dice all of the ingredients and combine them in a medium sized bowl. Stir the diced vegetables together, until they are fully integrated. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]" 32514,"Sugared Sirloins 3/4 cup dark brown sugar 5 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick) 6 (1 1/4 to 1 1/2-inch thick) sirloin steaks, 10 to 12 ounces Cooking spray Instructions: Heat grill or grill pan to high. Mix sugar and steak seasoning. Pat steaks dry. Coat completely on both sides with sugar and spice blend. Wash up. Spray grill or grill pan and cook steaks 10 to 16 minutes, medium rare to medium well doneness. Let stand 5 minutes for juices to redistribute and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 32515,"Savory Pot Roast Sandwich 16 slices good-quality sourdough bread Rosemary Butter, recipe follows Pot Roast, recipe follows Caramelized Onions, recipe follows Horseradish Sauce, recipe follows 1 pound sliced Sage Derby cheese or sharp white Cheddar 2 cups arugula (from a 5.5-ounce package)
2 sticks unsalted butter, softened 1/8 cup finely minced fresh rosemary Pinch kosher salt
Pinch ground white pepper
2 tablespoons granulated garlic 2 tablespoons smoked paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon crushed red pepper
1 tablespoon dried tarragon
6 carrots, cut into 2-inch chunks 4 large stalks celery, cut into 2-inch chunks
2 medium yellow onions, quartered
1 large head garlic, cut in half
4 tablespoons unsalted butter
One 5-pound beef chuck roast
2 to 3 tablespoons olive oil
4 sprigs fresh rosemary
2 cups dry red wine (anything dry will work, but I prefer Cabernet or Burgundy)
2 to 3 cups good quality beef stock
3 teaspoons olive oil, butter or a combination of the two 5 large yellow or Vidalia onions, sliced roughly the width of a pencil
1 to 2 tablespoons kosher salt
1 cup good-quality mayonnaise 1/2 cup extra-sharp horseradish (using beet-infused horseradish is a great way to add color and not change the flavor profile)
2 tablespoons fresh lemon juice
1/2 teaspoon ground white pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions: Preheat oven to 275 degrees F. Lightly coat one side of each of the 16 slices of bread with Rosemary Butter. Set aside. Slice chilled Pot Roast into finger-width slices using a sharp non-serrated knife. Set to the side. Divide Pot Roast into 8 equal portions on a large cookie sheet. Top each portion of Pot Roast with 1/4 cup Caramelized Onions. Remove reserved Pot Roast liquid from fridge, then skim the fat from the top into a shallow dish. (Return remaining liquid to fridge and save for a soup or gravy base.) Heat a large nonstick skillet over medium-high heat and add 1 to 2 tablespoons Pot Roast fat to the pan. When melted, add the pot roast/onion portions, two at a time, to the skillet. Cook, undisturbed, pot roast-side down, until lightly crispy and browned, about 3 minutes. Flip over and cook until onions are heated through lightly browned, an additional 3 to 5 minutes. Remove to a second cookie sheet and keep warm in oven. Repeat with remaining portions. Wipe out the nonstick skillet and return to medium heat. Add bread, buttered-side down, 2 slices at a time. Spread 2 tablespoons Horseradish Sauce on the exposed sides of the bread. Divide 2 ounces cheese between the two slices as you would for a grilled cheese sandwich. Cook until bread is browned and lightly toasted and cheese has begun to melt, 3 to 5 minutes. Remove from heat and place on a cutting board. Place 1/4 cup arugula on one side of the bread. Remove one portion of the pot roast/onion from the oven and place on top. Close sandwich. Cut in half and enjoy! Repeat process with remaining ingredients to make 7 more sandwiches. Place butter, rosemary, salt and white pepper in a small bowl and whisk together with a fork until fully combined. Leave out so that it will remain soft for spreading on bread for sandwiches. For the pot roast rub: Put granulated garlic, smoked paprika, salt, pepper, crushed red pepper and tarragon in a mason jar and shake until blended. (Unused rub may be stored in an airtight container for up to 1 month.) For the pot roast: Preheat the oven to 400 degrees F. Add carrots, celery, onion, garlic and butter to a large roasting pan. Roast until butter is fully melted, about 5 minutes, then stir veg to coat with butter and return to oven. Roast until browned, 10 to 15 minutes. Remove from oven and reduce oven temperature to 275 degrees F. Coat all sides of pot roast with rub, spanking it into the meat to make sure it properly adheres and helps form a crust. Set to the side. Heat the olive oil in a large nonstick or cast-iron skillet on medium-high heat until beginning to sizzle but not smoking. Sear pot roast on all sides until lightly browned. Take your time with this step, as it is important to build flavor. Transfer roast to pan with prepared vegetables. Arrange vegetables so half are below roast and half are on top. Lay sprigs of rosemary on top of roast. Slowly pour wine over top of roast so as not to displace vegetables and herbs. Scrape remnants of skillet on top of roast. Add just enough beef stock to submerge roast halfway in liquid. Cover pan first with plastic wrap, then top with heavy-duty foil and seal all edges to keep moisture in. (At this low a temp, plastic wrap will not melt and is perfectly safe.) Place back in oven and cook, undisturbed, for 6 hours. Remove from oven and carefully pull back corner of plastic wrap and foil to let steam release. Remove pot roast from pan and place on a board to rest. Roast should be fork-tender at this point. Using a fine sieve, strain solids from remaining liquid in roasting pan. Discard solids and reserve liquid. Chill roast for at least 1 hour or up to overnight. Pot roast may be made one day ahead of time so that it may be easily sliced for sandwiches. Add the olive oil or butter to a large nonstick skillet and let melt over medium-high heat until shimmering. Add the onions and use a wooden spoon to lightly coat with melted fat. Spread the onions out in a fairly uniform layer and reduce the heat to medium to medium-low, depending on the strength of your stovetop. The idea is to cook the onions slow and fairly low so that the natural sugar in the onions will release and create a caramelization instead of a standard saute. This will develop a sweet flavor which will contrast beautifully with the other ingredients in the sandwich. This portion takes patience but not a ton of active work. After about 10 minutes, sprinkle salt over onions and stir. Continue cooking, stirring regularly, until the onions are soft and browned completely, about an hour more. (You are looking for the color of a caramel apple, hence the name of the onions.) If you find the onions are sticking, it is perfectly fine to add a bit of water or a little bit more oil or butter so as to prevent burning. Remove from stove and transfer to a small bowl. Whisk together mayonnaise, horseradish, lemon juice, white pepper, salt and black pepper in a small bowl. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 32516,"Turkey Shepherd's Pie with Sweet Potato 4 to 5 medium sweet potatoes, cooked 1 cup heavy cream
4 tablespoons unsalted butter, softened
1 teaspoon ground coriander
1 teaspoon ground ginger
2 large egg yolks
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan 1/4 cup grated Pecorino-Romano
1/4 cup breadcrumbs
1 teaspoon fresh thyme leaves 4 strips bacon or pancetta, diced 2 pounds ground dark meat turkey 1 Spanish onion, chopped
1 leek, washed and small diced
6 sage leaves, minced
1/4 cup pine nuts
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
2 cups chicken stock
1 cup frozen diced carrots, thawed Kosher salt and freshly ground black pepper
1/2 cup chopped fresh parsley Instructions: For the mashed sweet potatoes: Scoop sweet potato flesh into a large bowl and mash with a fork or potato masher. Mix in the cream, butter, coriander, ginger and egg yolks. Season to taste with salt and pepper. Scrape into a pastry bag and set aside. For the topping: Mix the cheeses, breadcrumbs and fresh thyme together in a bowl. Set aside. For the shepherd's pie: Preheat oven to 375 degrees F. Render down the bacon in a large saute pan or braiser over medium heat until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the ground turkey to the pan, and cook, stirring often and breaking apart with a wooden spoon, until evenly browned, 5 to 7 minutes. Remove from pan and set aside. Add the onion, leek and sage, and cook until caramelized, another 7 to 10 minutes. Stir in the pine nuts, flour, tomato paste, coriander and ginger and cook for 2 more minutes. Add the chicken stock, carrots and meat, then return to a simmer and cook until reduced and nappe (when it thickly coats the back of a spoon), another 10 to 15 minutes. Taste for seasoning. Top with an even layer of the sweet potato mixture. Sprinkle evenly with the breadcrumb topping. Bake until golden brown, about 1 hour. Sprinkle with chopped parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32517,"Tin Can Margaritas 1 lime, cut in wedges Coarse salt, for glasses 1 large can frozen limeade 1 full can good-quality tequila 1/2 can triple-sec 1/2 can lemon juice Ice Instructions: Rub rims of glasses with a lime wedge; place salt in a saucer and dip rims. In a pitcher combine remaining ingredients, stir well and fill up with ice. Serve in salt-rimmed glasses with lime wedges. ","[Margarita Blend, Sauvignon Blanc, Pinot Grigio]" 32518,"Grilled Flatbread with Summer Squash 1/2 red onion, very thinly sliced Juice of 1/2 lemon Kosher salt 1 pound pizza dough, thawed if frozen All-purpose flour, for dusting 2 large or 3 medium zucchini and/or yellow squash, sliced about 1/4 inch thick on an angle 5 tablespoons extra-virgin olive oil 1/4 teaspoon red pepper flakes 2 tablespoons plus 1 teaspoon za\u2019atar 1 1/2 cups shredded low-moisture mozzarella cheese 1/2 cup crumbled feta cheese 1 cup fresh cilantro Instructions: Preheat a grill to medium. Combine the red onion, lemon juice and a big pinch of salt in a medium bowl; toss well. Cut the pizza dough into 4 pieces. On a lightly floured surface, press one piece of dough with your fingertips to make a 4- to 5-inch round, then roll out into an 8-inch round. Repeat with the remaining dough. Combine the zucchini and/or yellow squash, 2 tablespoons olive oil, 3/4 teaspoon salt and the red pepper flakes in a large bowl; toss well to coat. Grill until well marked and tender, 2 to 3 minutes per side. Remove to a plate. Combine 2 tablespoons za\u2019atar, a pinch of salt and the remaining 3 tablespoons olive oil in a small bowl. Grill the dough rounds until marked on the bottom and starting to bubble up in spots, about 3 minutes. Flip the dough, brush with the za\u2019atar oil and top with the mozzarella and zucchini and/or squash. Cook until the dough is marked on the bottom and the mozzarella melts, about 3 minutes. Remove each flatbread to a plate, scatter the feta and red onion on top and sprinkle with the remaining 1 teaspoon za\u2019atar, a pinch of salt and the cilantro. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 32519,"Kids Can Make: Mini Lasagna Cups One 24-ounce bag frozen spinach and cheese ravioli 4 tablespoons olive oil One 14.5-ounce can chopped tomatoes 1 1/2 teaspoons Italian seasoning 1 small carrot, chopped 1 clove garlic Kosher salt and freshly ground black pepper 1 1/2 cups shredded part-skim mozzarella 1 tablespoon grated Parmesan Instructions: Bring a large pot of water to a boil. Add the ravioli and cook according to the package directions. Drain and rinse under cold water until cool enough to handle. Position an oven rack in the middle of the oven and preheat to 400 degrees F. Brush the cups of a 12-cup muffin tin with 2 tablespoons of the oil. Set aside. Combine the tomatoes, Italian seasoning, carrot, garlic and remaining 2 tablespoons oil in a blender. Blend until well combined but not entirely smooth, about 20 seconds. Season with salt and pepper. Spoon 1/2 teaspoon sauce into each oiled cup, top with a ravioli, then with 1 teaspoon sauce and 1 teaspoon mozzarella. Repeat twice so that each cup has 3 raviolis layered on top of each other with sauce and mozzarella. Evenly divide the remaining sauce among the cups. Top each with 1 tablespoon mozzarella and 1/4 teaspoon Parmesan. Bake until the top of each lasagna is golden brown and bubbly, 18 to 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 32520,"Nashville Hot Chicken Meatball Sliders 1 pound ground chicken 1 tablespoon Louisiana hot sauce 1 tablespoon brown sugar
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
2 ounces blue cheese, cut into twelve 1/4-inch cubes
2 tablespoons unsalted butter
1 tablespoon vegetable oil
8 tablespoons (1 stick) unsalted butter 1/2 cup Louisiana hot sauce
2 tablespoons honey
2 tablespoons brown sugar
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
12 slider buns, split Pickle chips Instructions: For the meatballs: Preheat the oven to 375 degrees F. Place the ground chicken, hot sauce, brown sugar, smoked paprika, salt, black pepper, cayenne and garlic in a bowl. Gently mix with your hands. Divide the meatball mixture into 12 portions, then form into 1 1/2-inch meatballs using wet hands (meat sticks to dry hands). Push a piece of cheese into each meatball and pinch to seal. Heat the butter and vegetable oil in a large saute pan over medium heat. Add the meatballs and brown on all sides, 5 to 8 minutes. Transfer the pan to the oven for 10 minutes to finish cooking. For the sauce: While the meatballs are cooking, combine the butter, hot sauce, honey and brown sugar in a small saucepot over high heat. Stirring constantly, bring to a boil and cook until the mixture comes together, 2 to 3 minutes. Remove from the heat, mix in the garlic powder, salt and pepper, and stir until smooth. Pour the sauce over the cooked meatballs and toss to coat. Sprinkle with the chopped parsley. For the sliders: Add a pickle chip to each bun, then set a meatball on top. Skewer with a toothpick. Serve warm. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 32521,"The Local Pizza 1/2 cup cornmeal, plus additional as needed 13 ounces favorite pizza dough (store-bought or homemade)
2 tablespoons olive oil
6 ounces favorite pizza sauce (store-bought or homemade)
5 ounces Cheddar cheese curds
5 ounces sausage, crumbled (store-bought or homemade)
3 ounces New Mexico chopped green chiles
5 ounces roasted and chopped red potatoes
Instructions: Preheat the oven to 450 degrees F. Place a pizza stone in the oven to preheat. Sprinkle cornmeal on a clean work surface. Using a rolling pin, roll your pizza dough in the cornmeal, flipping and turning the dough often to incorporate the cornmeal. Roll the dough to a 16-inch circle. Transfer dough to a pizza peel sprinkled with cornmeal so the dough doesn't stick. Brush olive oil along a 1-inch border around the edge of the dough. Spread sauce evenly over the dough. Sprinkle curds, sausage, chiles and potatoes evenly around the dough. Transfer pizza to pizza stone and bake, checking every 5 minutes, until the edges and bottom are crispy and cheese curds are melted and bubbling all the way to the center, 8 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 32522,"Falafel Scant 2 cups dried chickpeas (about 1/3 pound) 4 scallions (white and green parts), cleaned and minced 1 tablespoon minced garlic 1/4 cup minced fresh parsley 1 tablespoon fresh mint, coarsely chopped 1 teaspoon minced hot green chili (like jalapeno) 1 teaspoon salt 1 1/2 tsp ground cumin 1 tsp ground coriander 1 1/2 teaspoons baking powder 3 tablespoons warm water Light olive oil for deep-frying Instructions: Place dried chickpeas in a bowl and cover with cold water. Soak for at least 12 hours and up to 15 hours. When ready to cook, drain the chickpeas and place them in a food peocessor. Add scallions, garlic, parsley, mint, chili, salt, cumin, and coriander. Mix baking with the 3 tablespoons warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes. Pour the oil to a depth of 2 inches in a heavy saucepan or wok. Heat to 375 degrees F. When falafel mixture is chilled, roll into 16 Ping-Pong-ball-sized balls. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve either in sandwiches or as a falafel first course.; ","[Syrah, Tempranillo, Garnacha, Barbera]" 32523,"Fiesta Spaghetti 8 ounces dry spaghetti, uncooked 2 tablespoons Pure Wesson? Vegetable Oil 1 cup chopped onion 2 cans (8 oz each) Hunt's? Tomato Sauce 1 can (10 oz each) Ro*Tel? Original Diced Tomatoes & Green Chilies, undrained 1 can (15 oz each) Rosarita? Premium Whole Black Beans, drained, rinsed 1/2 teaspoon ground cumin Instructions:

1. Cook spaghetti according to package directions, omitting salt. Heat oil in large skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
2. Add sauce, undrained tomatoes, beans and cumin. Simmer 10 minutes, stirring occasionally.
3. Drain spaghetti; add to skillet and toss with tomato mixture. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 32524,"Spicy Ramen with Beef and Bok Choy 1 pound lean ground beef 1 tablespoon hoisin sauce 1 tablespoon soy sauce 2 tablespoons chopped scallions 2 tablespoons chopped peeled ginger 3 cloves garlic, chopped Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 1 1/2 cups sliced shiitake mushroom caps (about 6 ounces) 4 heads baby bok choy, quartered lengthwise 4 3-ounce packages instant ramen noodles (preferably spicy-flavored), 1 flavor packet reserved 1 Fresno cl pepper, seeded and thinly sliced lengthwise Instructions: Combine the beef, hoisin sauce, soy sauce, scallions, half each of the ginger and garlic, and 1/2 teaspoon each salt and pepper in a bowl. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Add the beef mixture and cook, breaking up the meat, until browned, 5 minutes. Add the mushrooms to the skillet; cook, stirring, until wilted, 1 to 2 minutes. Transfer the mixture to a bowl. Wipe out the skillet, then heat the remaining 1 tablespoon oil over medium-high heat. Add the remaining ginger and garlic and cook until golden brown and crisp, 2 to 3 minutes; set aside. Bring 4 cups water to a boil in a large pot over high heat. Add the bok choy and ramen noodles along with the reserved ramen flavor packet. Cover and cook, stirring halfway through, until the boy choy is wilted and the noodles are tender, about 4 minutes. Add the beef-mushroom mixture to the pot and toss to combine. Top each serving with the ginger-garlic mixture and the sliced cl. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 32525,"Oat Flour Pancakes 2 cups old-fashioned rolled oats (see Cook's Note) 3 tablespoons sugar
   4 teaspoons baking powder
   1/2 teaspoon ground cinnamon
   1/2 teaspoon kosher salt
   2 large eggs
   1 cup milk
   3 tablespoons unsalted butter, melted and cooled, plus more for brushing and serving
   1/2 teaspoon pure vanilla extract
   Maple syrup, for serving Instructions: Pulse the oats in a food processor until finely ground into a flour-like consistency; you should have about 1 3/4 cups of oat flour. Whisk the oat flour, sugar, baking powder, cinnamon and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are some lumps). Let the batter sit for 5 minutes. Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter. Serve with butter and syrup.
   ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 32526,"Em's Mac n' Cheese 6 tablespoons unsalted butter 1/2 pound elbow macaroni 6 tablespoons all-purpose flour 3 cups whole milk 1 teaspoon salt 1/4 teaspoon ground black pepper Pinch cayenne 2 1/2 cups grated Cheddar (about 6 ounces) 1/2 cup fine bread crumbs 1 teaspoon Essence, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish with 1 tablespoon of the butter and set aside. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well. Melt the remaining 5 tablespoons butter in a heavy 3-quart saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles and stir well. Pour into the prepared dish. In a mixing bowl, combine the remaining 1/2 cup of cheese with the bread crumbs and Essence. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32527,"Rib Steak and Asparagus 4 egg yolks 1/2 teaspoon fresh lemon juice 1/2 cup melted butter 1/2 teaspoon Dijon mustard 1 teaspoon chopped fresh tarragon Salt and freshly ground black pepper 4 porterhouse steaks 2 tablespoons vegetable oil 2 tablespoons butter Salt and freshly ground black pepper 8 ounces/225 grams fresh asparagus 1 tablespoon butter 1 shallot, finely chopped Salt and freshly ground black pepper Instructions: For the Hollandaise sauce: Whisk the egg yolks and lemon juice in a stainless steel bowl until the mixture is thickened, pale and doubled in volume, for about 5 minutes. Place the bowl over a saucepan containing barely simmering water or use a double boiler. Cook's Note: The water should not touch the bottom of the bowl.
Continue to whisk rapidly. (See Cook's Note)
Slowly drizzle the melted butter and continue to whisk until the sauce is thickened. Remove from heat. Add the Dijon mustard and tarragon. Season the sauce with salt and pepper. Keep warm until ready to serve. If the sauce gets too thick, whisk in a few drops of warm water before serving.
For the rib steak: Preheat the oven to 350 degrees F/180 degrees C. Season the steaks with salt and pepper. Heat a large oven-proof heavy skillet on high and add oil. Add the steak, cooking until crispy on both sides, 6 minutes in total.
Place the skillet in the oven for another 8 minutes for medium-rare. During the last 2 minutes, add the butter and continue cooking.
Remove the steak and let rest, covered with aluminum foil to keep warm.
For the asparagus: Boil the asparagus for about 45 seconds, until slightly cooked. Remove the asparagus from the heat and plunge into a bowl of ice-cold water. Meanwhile, in a medium pan heat the butter until it melts. Add the shallots and asparagus, cook another 2 minutes over medium heat. Season the asparagus with salt and pepper. Keep warm.
Serve the steak with the buttered asparagus, hollandaise sauce and fries, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 32528,"Pomegranate Syrup or Molasses 4 cups pomegranate juice 1/2 cup sugar 1 tablespoon freshly squeezed lemon juice Instructions: For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months. For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months. ","[Rhone Blends, Pinotage, Tempranillo, Barbera]" 32529,"Onion Blossom Bites 12 large pearl onions Canola oil, for frying 3/4 cup all-purpose flour 1/4 cup cornmeal 2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/3 cup milk or buttermilk
2 large eggs
Onion Blossom Sauce, recipe follows, for serving 1/2 cup mayonnaise 1/4 cup sour cream
1 tablespoon hot sauce
1 tablespoon prepared horseradish
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Instructions: Slice about 1/4 inch off the top of each onion and slice off just a little bit of the root end, making sure the root is still intact. Peel each onion. Using a paring knife, make a slice from the top of each onion into the center and down to about 1/4 inch above the root. Repeat the cuts going around the onion, spacing them out by 1/3 inch to form the \petals\ of the blossom. Once all the cuts have been made, press down on the top of the onion with the palm of your hand to help separate the petals. Repeat with the remaining onions. Fill a medium heavy-bottomed pot with enough canola oil so it comes up the sides about 3 inches. Heat over medium-high heat to 350 degrees F. In a pie dish, whisk together the flour, cornmeal, paprika, onion powder, garlic powder and a generous pinch of salt and pepper. In a second pie dish, whisk together the milk and eggs. Working in batches, coat the onions in the egg wash, then dredge in the flour mixture, making sure the onions are coated and the flour mixture gets into all the crevasses of the onion \petals.\ Place on a plate. Fry the onions in batches until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Season with a bit more salt. Serve with Onion Blossom Sauce. Combine the mayonnaise, sour cream, hot sauce, horseradish, paprika, garlic powder and onion powder in a bowl and mix until blended. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32530,"How to Make Low-Carb Pizza | Keto Pizza 1/3 cup canned crushed tomatoes (no sugar added) 1 teaspoon olive oil 1 small clove garlic, minced
Kosher salt 1 1/2 cups shredded whole-milk mozzarella 2 tablespoons full-fat sour cream 2/3 cup almond or coconut flour 2 large eggs, lightly beaten Kosher salt
Olive oil, for greasing 1/3 cup shredded whole-milk mozzarella Crushed red pepper flakes and dried oregano, for sprinkling Instructions: For the sauce: Stir together the tomatoes, oil, garlic and a large pinch of salt in a small bowl. Let sit at room temperature for at least 30 minutes (this can be made and refrigerated the night before). Adjust an oven rack to the lowest position with a pizza stone or turned-over baking sheet on it and preheat the oven to 450 degrees F.
For the keto dough: Toss the cheese and sour cream together in a large microwave-safe bowl. Microwave in 1-minute intervals, stirring in between each, until the cheese is melted; let cool slightly. Add the flour, eggs and 1/4 teaspoon salt and use your hands to mix into a dough (it will be slightly wet and stretchy).
Brush a piece of parchment with oil. With oiled fingers, pat the dough on the parchment into a 1/4-inch-thick rectangle, making the edges slightly thicker to create a crust all around. Slide the dough onto the preheated baking stone or baking sheet and bake until golden and puffy, about 15 minutes. (The dough can be baked, cooled and wrapped the day before.)
For the toppings: Remove the dough, top with the sauce and mozzarella and bake until the pizza is heated through and the cheese is melted, about 5 minutes more. Sprinkle with red pepper flakes, oregano and salt. Cut into triangles.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 32531,"Sauteed Calves Liver with Bacon, Onion and Maytag Blue Cheese Tart 1-ounce olive oil Flour for dusting the liver 4 ounces calves liver, cut into 2 (2-ounce) pieces 4 ounces smoked bacon 1 tablespoon butter 1 yellow onion Salt and pepper, to taste 1 teaspoon rosemary 1 (9-inch) frozen pie dough 1 tablespoon maytag blue cheese 1 handful arugula 2 tablespoons roasted garlic cloves 2 ounces Balsamic vinegar Instructions: Heat olive oil in medium skillet over medium high heat. Lightly flour liver and place in pan and sear for 5 seconds and flip. Add arugula and garlic and quickly saute Deglaze with balsamic vinegar and serve over onion tart, recipe follows. For the Tart: Render diced bacon until crispy. Add butter, onion, rosemary and cook until tender. Season with salt and pepper. Roll out dough and plate filling in middle and top with blue cheese. Fold over edges and bake in a preheated 500 degree oven until golden brown, approximately 10 to 12 minutes. Serve with calves liver. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 32532,"Cauliflower Steaks with Caper Butter 1 large head cauliflower (about 2 1/2 pounds) 6 tablespoons unsalted butter, at room temperature Kosher salt 2 tablespoons chopped fresh parsley 1 tablespoon capers in brine, strained and chopped, plus 1 teaspoon brine Zest of 1 lemon Freshly ground black pepper Instructions: Position an oven rack in the center of the oven, put a baking sheet on it and preheat to 450 degrees F. Cut the cauliflower through the core into 1-inch-thick steaks. It's fine if some of the end steaks break into florets; just cook them along with the rest. Put 2 tablespoons of the butter on the hot baking sheet, return the sheet to the oven and let the butter melt and bubble, about 30 seconds. Remove the baking sheet from the oven and tilt to coat it with butter. Arrange the cauliflower steaks and any stray florets on the baking sheet. Roast until the bottom of the cauliflower is dark brown and almost tender (a knife inserted in the steaks should meet a little resistance), about 12 minutes. Generously sprinkle the cauliflower with salt, flip with a spatula, sprinkle with salt and continue to roast until the cauliflower is tender, about 10 minutes more. While the cauliflower roasts, mash the remaining 4 tablespoons butter with a fork in a small bowl. Mash in the parsley, capers, caper brine, lemon zest, 1/4 teaspoon salt and one grind of pepper. When the steaks are done, transfer them to a serving platter or individual plates. Dollop some compound butter on top of each steak and scatter any stray florets around them. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 32533,"Asian Pork Meatloaf with Red Wine-Mushroom Gravy Canola oil, to cook 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon fermented black beans, rinsed and chopped 3 carrots, peeled and 1/4-inch dice 4 stalks celery, 1/4-inch dice 2 onions, 1/4-inch dice 1 zucchini, 1/4-inch dice 1 tablespoon sambal 1/2 cup hoisin sauce 2 cups cooked long grain rice 2 pounds ground pork 4 eggs, lightly beaten Salt and black pepper, to taste 1 tablespoon minced garlic 1 large onion, roughly chopped 1 pound button mushrooms, sliced 1 bottle dry red wine 2 cups chicken stock 2 tablespoons soy sauce 2 tablespoons butter Salt and black pepper, to taste Instructions: In a large saute pan coated with oil, add the garlic, ginger and black beans. Stir and season. Add carrots, celery, onions, zucchini and stir. Add sambal and hoisin and continue to stir. When the mixture is cooled, mix in the rice, pork and eggs. Season with salt and black pepper. (Test for seasoning by cooking a small piece in boiling water, a frying pan or even nuking it.) Spray a non-stick meatloaf pan and fill with mix. Bake in a preheated 350 degree oven for 45 to 60 minutes or until a knife/poker comes out clean. For the Red Wine Mushroom Gravy: In a saucepan coated with oil, caramelize the garlic, onions and mushrooms. Deglaze with red wine and reduce by 75 percent. Add the stock and soy sauce and reduce by 50 percent. Check for seasoning. Using a hand blender, puree the sauce and add the butter. Check again for seasoning. Keep warm. Plating: Sauce the plate completely then top off with a thick slab of meatloaf. Wine Suggestion: Rabbit Ridge. California Zinfandel, Barrel Cuvee, 1997 ","[Zinfandel, Cabernet Sauvignon, Merlot, Pinot Noir]" 32534,"Smokey Salt and Pepper Drumsticks 1 tablespoon olive oil, plus more for brushing the grill 12 chicken drumsticks
1 tablespoon black peppercorns
1 tablespoon chipotle sea salt
6 cloves garlic, crushed
BBQ sauce, for serving, optional
Instructions: Prepare a grill for medium-high heat. Brush the grill with olive oil to coat. Put the chicken in a resealable plastic bag. Crush the peppercorns in a mortar and pestle and tip into a bowl. Add the salt and garlic and mix. Add the mixture to the bag with the chicken and drizzle over the olive oil. Seal the bag and shake to coat the chicken. Grill the drumsticks, turning every 5 to 7 minutes, until cooked through, 30 to 35 minutes. Serve with BBQ sauce if desired. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 32535,"Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano 4 halibut or sea bass fillets (about 5 ounces each) Salt and freshly ground black pepper 1 tablespoon olive oil 1 cup diced roasted red peppers 1/3 cup anchovy or jalapeno stuffed olives, halved crosswise 1/4 cup vermouth or dry white wine 3 cloves garlic, minced 1 teaspoon dried oregano 1/4 cup freshly chopped basil leaves Instructions: Season both sides of fish fillets with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown. In a medium bowl, combine red peppers, olives, vermouth, garlic, and oregano. Add mixture to pan and bring to a simmer. Cook 2 minutes, until fish is fork-tender. Remove from heat, transfer to a serving platter and top with basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 32536,"Shellfish Posole Stew with Blue Cornbread and Red cl Butter 2 tablespoons unsalted butter 1 medium onion, chopped 4 cups lobster stock 1 tablespoon pureed chipotle 2 tablespoons ancho puree 1/4 cup honey Salt and freshly ground pepper 1 cup olive oil 16 large shrimp, shelled and deveined 16 large sea scallops 3 medium carrots, scraped and cut into 2-inch sticks 2 medium zucchini, cut into thin 2-inch sticks 2 1/2 cups canned posole, rinsed and well drained 40 small clams, such as manila or cockles Cilantro sprigs 1/2 pound (2 sticks) unsalted butter, at room temperature 2 cups coarsely ground blue cornmeal 2 cups all-purpose flour 2 tablespoons baking powder 2 large eggs, lightly beaten 1 teaspoon salt 2 cups buttermilk 8 tablespoons unsalted butter (1 stick) 1 canned chipotle 1 garlic clove 2 tablespoons chopped red onion Salt and freshly ground pepper Instructions: In a saucepan over medium heat, melt the butter and sweat the onion for 5 minutes. Add the stock and simmer for 30 minutes. Add the pureed chipotles, ancho puree and honey and simmer uncovered for another 15 minutes. Season with salt and pepper to taste. In a large saucepan over high heat, heat the olive oil and saute the shrimp and scallops for 3 minutes on one side. Turn them over and reduce the heat to medium, add the strained reserved broth, the carrots, zucchini, posole and clams. Simmer, covered for 4 to 5 minutes, or until the clams open. Discard any that do not open. Correct the seasoning.; Blue Cornbread: Preheat oven to 400 degrees F. In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed. You may have to do this in 2 batches. Pour in the buttermilk and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares. Serve hot with red cl butter. Red cl Butter: In a food processor, combine the butter, chipotle, garlic, onion, and salt and pepper to taste. Process until completely mixed. Spread the butter in a cylinder about 1-inch in diameter along the long side of a sheet of parchment paper or waxed paper, leaving a 1-inch border. Roll up the butter in the paper to make a log. Refrigerate at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 32537,"Pretzel-Pecan Pie Nonstick cooking spray, for the pie plate 2 cups lightly crushed sourdough pretzels 3 tablespoons all-purpose flour 2 tablespoons sugar 1/2 teaspoon kosher salt 1 stick (8 tablespoons) chilled unsalted butter, cut into cubes 3/4 cup corn syrup 1/2 cup sugar 4 tablespoons unsalted butter, melted 2 teaspoons pure vanilla extract 2 large eggs 1 cup pecans, toasted 5 sourdough pretzels Instructions: For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray. In the bowl of a food processor, grind the pretzels to a fine powder. Add the flour, sugar and salt and pulse to combine. Add the butter and pulse until the dough starts to come together and clump, about 30 seconds. Dump the contents of the bowl into the pie plate and press it evenly along the sides and bottom.
Bake until the crust starts to turn golden brown, 20 to 25 minutes. Let cool slightly. For the filling: Meanwhile, mix together the corn syrup, sugar, butter, vanilla and eggs in a large bowl.
Arrange the pecans in a concentric pattern in the warm crust. Place the pretzels in a ring on top of the pecan pieces. Gently pour the filling over the pecans and pretzels. Place the pie plate on a baking sheet and bake until the filling is completely set, 40 to 45 minutes. Cool for at least 30 minutes before slicing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32538,"Szechuan Green Beans 2 cups canola oil, plus 1 tablespoon 1 tablespoon minced fresh ginger 1 tablespoon minced garlic 1/4 cup soy sauce 1 ounce hot chili garlic sauce 1/4 cup rice wine vinegar 2 tablespoons hoisin sauce 1 tablespoon mirin or white wine 1/2 teaspoon sesame oil 1 teaspoon chopped fresh cilantro leaves 1 pound green beans, cleaned 2 tablespoons chopped peanuts 1 tablespoon chopped fresh parsley leaves Instructions: To medium Dutch oven, add 2 cups canola oil and heat to 350 degrees F. In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger and saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro. Fry the green beans in the canola oil for about 45 seconds, or until beans turn dark green. Remove, strain, and add to sauce. Toss and garnish with peanuts and parsley. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32539,"Chia Chicken Salad 1 pound Kirkwood Never Any! Chicken Breast 4 1/2 teaspoons Carlini Extra Virgin Olive Oil, divided 1 teaspoon Stonemill Essentials Iodized Table Salt 2 teaspoons Stonemill Essentials Ground Black Pepper 3 green onions, chopped 2 Goldhen Large Eggs, hard boiled and finely chopped 1/2 lemon, zested 2 tablespoons SimplyNature Chia Seeds 2 tablespoon Burman's Spicy Brown Mustard 1/4 cup Burman's Mayonnaise 1/4 cup Southern Grove Dried Cranberries 1/4 cup blueberries 8 slices L'oven Fresh Whole Grain White Bread, toasted 4 slices Happy Farms Deli Sliced Sharp Cheddar Instructions: Heat grill to medium-high. Dry chicken breast thoroughly with a paper towel. Rub with 1 1/2 teaspoons of oil, season with salt and pepper. Grill until fully cooked. Refrigerate until chilled, about 10-15 minutes. Cut grilled chicken into small cubes. In a medium bowl, combine remaining 3 teaspoons olive oil, green onions, eggs, lemon zest, chia seeds, mustard, mayonnaise, cranberries and blueberries. Stir until combined, then fold in chicken. Scoop 1/4 cup of chicken salad onto toasted bread slice. Top with cheese and another slice of toast, serve immediately. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 32540,"Warm Butternut Squash Salad with Tangerine-Rosemary Vinaigrette 1/4 cup plus 2 tablespoons olive oil One 2-pound butternut squash, peeled, seeded and cut into 1-inch cubes (about 5 cups) Kosher salt and freshly ground black pepper 1 cup vegetable broth 4 tangerines 1 teaspoon fresh rosemary, roughly chopped 6 ounces mixed salad greens or spinach, rinsed and dried 1/4 cup cranberries Instructions: Heat 1/4 cup olive oil in a large, heavy saute pan over medium-high heat. Add the squash. Season with some salt and pepper. Saute until slightly browned and softened, 8 to 10 minutes. Add the vegetable broth. Reduce the heat to medium-low and simmer, covered, until cooked through, 15 to 20 minutes. Season with more salt and pepper, and set the squash aside to cool slightly. Meanwhile, prepare the tangerines and vinaigrette. Peel 3 of the tangerines and slice them into 1-inch rounds, removing any seeds. Place the sliced tangerines in a bowl. To make the vinaigrette, juice the remaining tangerine into a small mixing bowl. Add the remaining 2 tablespoons olive oil and the rosemary. Whisk until combined. Season with salt and pepper. In a large serving bowl, add the mixed salad greens. Toss the salad with the vinaigrette until evenly coated. Top with the warm butternut squash. Arrange the sliced tangerines on top and sprinkle with the dried cranberries. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 32541,"Basic Grilled Burgers 12 ounces beef chuck, coarsely ground 12 ounces beef sirloin, coarsely ground Kosher salt and freshly ground black pepper 2 teaspoons vegetable oil, for the grill grates Hamburger buns, cheese, onion, tomato, lettuce, pickles and french fries, optional, for serving Instructions: Preheat a grill over medium-high heat. Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle evenly with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Lightly grease the grill grates. Put the patties on the grill; do not press down on them with a spatula. Cook until the patties are seared and browned on one side, about 3 1/2 minutes. Flip and cook on the second side until browned, about 3 minutes for medium-rare. Assemble the burgers using your favorite buns and toppings and serve with french fries, if desired.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 32542,"Coeur a la Creme with Raspberry and Grand Marnier Sauce 12 ounces cream cheese, at room temperature 1 1/4 cup confectioners' sugar 2 1/2 cups cold heavy cream 2 teaspoons pure vanilla extract 1/4 teaspoon grated lemon zest Seeds scraped from 1 vanilla bean Raspberry and Grand Marnier Sauce, recipe follows 2 half-pints fresh raspberries 1 half-pint fresh raspberries 1/2 cup sugar 1 cup seedless raspberry jam 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
Instructions: Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.
Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.
Place raspberries, 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 orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 32543,"Iced Vanilla Cafe Bombon 1/2 cup sweetened condensed milk, chilled 1 1/2 cups brewed vanilla-flavored coffee, chilled Sprinkle of cinnamon
Instructions: Divide the sweetened condensed milk between 2 glasses. Layer the vanilla coffee on top. Fill up with crushed ice. Sprinkle a little cinnamon on top and stir before drinking. ","[Viognier, Moscato, Riesling]" 32544,"Braised Halibut with Paprika and Mushrooms 2 pounds halibut fillet Salt and freshly ground black pepper 1/2 cup butter 3 cups chopped wild mushrooms 3 chopped scallions 1 red pepper, chopped 2 tablespoons Hungarian paprika 1 tablespoon flour 1 cup fish stock 1 cup sour cream Instructions: Preheat oven to 350 degrees F. Season pike liberally with salt and pepper. Melt butter in pan and sear both sides of fish. Remove from pan and set aside. Add mushrooms, scallions, pepper, and paprika and cook over low heat. Add flour and make a roux. Whisk in stock by thirds and bring to a simmer. Whisk in sour cream and check seasoning. Place fish back into the pan, cover, and roast in the oven 30 minutes or until fish is flaky. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32545,"The Buried Under Cheeseburger Salad 1 sesame bun top, cubed 1/2 cup mayonnaise 1/4 cup sour cream 1/4 cup blue cheese crumbles Splash Worcestershire sauce Salt and freshly ground black pepper 1 pound ground beef, 80-percent lean Salt and freshly ground black pepper 4 slices Cheddar 2 heads romaine, chopped 1 tomato, sliced 1/2 red onion, sliced 1/2 cup chopped cooked bacon Instructions: Preheat the oven to 350 degrees F. For the croutons: Place the cubed sesame bun on a baking sheet and bake until toasted, about 10 minutes. Let cool. Preheat the grill to medium-high heat. For the dressing: In a mixing bowl, combine all of the salad dressing ingredients and whisk together. Add salt and pepper, to taste. For the burgers: Divide the ground beef into 4 equal patties, season with salt and pepper, and cook on the grill to your preferred doneness. Melt a slice of Cheddar on each. For the salad: In a mixing bowl, combine all of the ingredients for the salad and toss with the dressing and croutons. To serve, place a cheeseburger in the center of each plate and top with the salad. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 32546,"Charlie Gitto's Toasted Ravioli 3 1/2 cups flour 3 eggs 3 tablespoons salad oil 1/2 cup water 1/2 teaspoon salt 1/2 pound beef, cubed 1/2 pound veal, cubed 1/2 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped carrots Salt and pepper 1 1/2 cups cooked, chopped spinach 4 eggs 1 cup grated Parmesan 4 eggs, beaten 2 cups milk 4 cups seasoned bread crumbs Grated Parmesan, for garnish Tomato sauce, for serving Instructions: For the dough: In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside. Preheat the oven to 350 degrees F. For the meat filling: combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool. Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well, to create a paste-like texture. Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard. To bread the ravioli: Make an egg wash by mixing together the eggs and the milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry. Preheat a deep fryer to 350 degrees F. Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 32547,"Herb-Roasted Chicken with Root Vegetables One 4-pound whole chicken 6 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary, plus 3 sprigs for the cavity 2 tablespoons chopped fresh thyme, plus 4 sprigs for the cavity 1 tablespoon finely chopped fresh sage, plus 3 sprigs for the cavity 1 1/2 teaspoons red pepper flakes
2 cloves garlic, finely grated, plus the remaining head of garlic, halved horizontally to expose the cloves in each half Zest of 1 lemon plus 1/2 lemon
Kosher salt and freshly ground black pepper
2 bay leaves
1 pound rutabaga, peeled and cut into 3/4-inch cubes
4 slender carrots, peeled
1 medium turnip (about 1/2 pound), peeled and cut into 3/4-inch wedges
Instructions: Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan. In a small bowl, stir to combine the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chicken all over with half of the herb oil, being sure to spread some under the skin of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves. Place the rutabaga, carrots and turnips in a large bowl. Toss to coat with the remaining herb oil. Scatter the vegetables around the chicken and transfer to the oven. Roast until the vegetables are tender and the chicken is cooked through, with an instant-read thermometer inserted at the thickest point of the thigh reading 160 degrees F, about 1 hour 15 minutes. Let rest 10 minutes before carving. Serve with the vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 32548,"Cider-Glazed Chicken Wings with Apple Salad 1 tablespoon extra-virgin olive oil, plus more for the pans 2 1/2 pounds split chicken wings 1 tablespoon hot smoked paprika Kosher salt and freshly ground pepper 1 cup apple cider 1/3 cup plus 2 teaspoons apple cider vinegar 2 tablespoons Worcestershire sauce 1 tablespoon cold unsalted butter, cut into pieces 2 small apples (1 red, 1 green), thinly sliced 4 stalks celery, thinly sliced, plus 1/2 cup celery leaves 3 scallions, thinly sliced Instructions: Brush 2 baking sheets with olive oil, place in the upper and lower thirds of the oven and preheat to 450?. Toss the wings in a large bowl with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Divide the wings between the hot baking sheets; use tongs to space them out as much as possible. Roast, switching the pans halfway through, until the wings are crisp and golden, about 30 minutes. Meanwhile, combine the cider, 1/3 cup vinegar and the Worcestershire sauce in a small saucepan. Bring to a simmer over high heat, then lower the heat to medium and cook until reduced to 1/2 cup, about 12 minutes. Whisk in the butter. Once the wings are done, combine all the wings on one baking sheet and turn on the broiler. Brush the wings with about one-quarter of the cider sauce and broil until glazed, 1 to 2 minutes. Flip and broil 1 more minute. Transfer to a large bowl and toss with the remaining cider sauce. Toss the apples, celery and leaves, half of the scallions, the olive oil and the remaining 2 teaspoons vinegar in a bowl; season with salt and pepper. Divide the salad and wings among plates; top with the remaining scallions. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 32549,"Antipasto Platter Smoked mozzarella, sliced Good olive oil Freshly ground cracked black pepper Salami, sliced diagonally Peppadews Hothouse cucumber, unpeeled and sliced diagonally Marinated artichoke hearts, stems removed and sliced in half Cherry tomatoes, on the vine Cerignola olives
Bruschetta, recipe follows Basil leaves, on the stem 1 baguette Good olive oil Kosher salt and freshly ground black pepper Instructions: Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves. Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 32550,"Smoked Gouda Grits 1 package quick-cooking grits Half-and-half 1 cup grated smoked Gouda, plus more to taste Pat butter Sea salt and pepper Instructions: Prepare grits per package directions, replacing half of the required water with half-and- half. When grits begin to thicken, stir in a large handful of Gouda. Add more as desired. Top with a pat of butter and season with sea salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer]" 32551,"Tongue Stew 1 pound veal tongue 3 quarts water 1 small white onion, quartered 1 carrot, peeled and cut into 4 pieces 1 celery rib, cut into 4 pieces 4 bay leaves 1 whole clove 1 1/2 teaspoons salt 2 teaspoons black peppercorns 2 tablespoons unsalted butter 1 medium red onion, diced 6 garlic cloves, minced 2 medium or 5 Roma tomatoes, cored, seeded and diced 2 jalapeno chiles, stemmed, seeded if desired and diced 1/2 bunch oregano, leaves only, chopped Instructions: Place the tongue in a medium saucepan and add water - add enough to cover. Add the white onion, carrot, celery, bay leaves, clove, salt and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer the tongue to a cutting board, cover with a damp towel and set aside to cool. Strain and reserve the stock. Peel and discard the tongue's skin. Cut the meat into 3 x 1/2-inch julienne strips. Melt the butter in a large saucepan over medium-high heat. Saute the red onion until well browned, about 10 minutes. Stir in the garlic and saute an additional 2 minutes. Add the tomatoes and jalapenos and saute 2 minutes longer. Then add the tongue and reserved stock. Simmer 8 minutes. Sprinkle in the oregano, and remove from the heat. Serve over white rice. ","[Barolo, Barbaresco, Chianti, Rioja]" 32552,"Porcini Gnocchi 1 cup/250 ml dry porcini 3 large baking potatoes, boiled in salted water, 2 cups/500 ml flour, plus more for dusting and as needed 1/2 cup/125 ml finely grated Parmigiano cheese Salt and freshly ground black pepper 2 tablespoons/30 ml unsalted butter Fresh sage leaves 1 cup/250 ml finely grated Parmigiano cheese Instructions: For the gnocchi: Put the porcini in a large bowl and add enough hot water to cover the porcini. Allow the porcini to soak for a few minutes or until soft. Then finely chop the porcini to a paste-like consistency. On a work table, peel and mash the potatoes with the back of a fork or use a potato ricer. Add the porcini to the mashed potatoes and then add the flour, Parmigiano, salt, and pepper. Combine together and knead until the mixture becomes regular dough consistency, smooth and slightly sticky. Add more flour if needed, which will absorb any excess moisture. On a lightly-floured work surface, take pieces of the dough and roll them out into thin logs, approximately 1/2-inches thick. Cut them 1-inch long. Make the ridges on each gnocchi by using the back of a fork in a rolling action. Cook's Note: The imprints will allow the sauce to get trapped on the surface of the gnocchi. Put the gnocchi on a tray in a single layer and place a cloth over the top to prevent them from drying out. They may also be set in refrigerator or freezer until needed. Cook the gnocchi in a pot of boiling salted water for about 1 to 2 minutes or until they float to the surface. For the sauce: Melt the butter in a saucepan and add the fresh sage leaves. Remove the gnocchi from the boiling water with a slotted spoon or drain and add them directly to the saucepan with about 1/2 cup pasta water. Cook the gnocchi with the sauce for about 30 seconds and then remove them from the heat. Add the Parmigiano and mix well. Plate and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 32553,"Avocado Confit with Blackberry Dressing 1 pound blackberries 1 2/3 teaspoons kosher salt
1/3 cup blackberry vinegar
1 quart avocado oil 1 medium yellow onion, sliced
Cloves from 1 head of garlic, peeled
6 avocados, split, pitted and skins removed
Sea salt
Piment d'Espelette (red cl pepper powder from the Basque region)
Grilled sourdough or ciabatta bread, for serving
Fresh blackberries, for garnish
Instructions: For the blackberry dressing: Mix the blackberries with the salt and leave at room temperature, covered, for 2 days. Pour blackberries through a strainer or chinois sitting over a mixing bowl. Using the back of a ladle, press all juice and pulp through. Combine approximately 1 cup of the fermented blackberry juice with the blackberry vinegar. For the avocado confit: Preheat the oven to 350 degrees F. In a medium saucepan, bring oil to a low simmer. Add the onions and garlic and gently steep them in the oil, about 10 minutes. Meanwhile, season avocados with salt and Piment d'Espelette and place cut-side down in an even layer in a baking dish. Pour oil with onions and garlic over avocados and bake until soft, about 15 minutes. To assemble: Arrange avocado confit in a large serving bowl along with the cooking oil, onions, and garlic. Drizzle blackberry dressing over top. Serve on grilled bread, garnished with fresh blackberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 32554,"Scrambled Eggs 3 large eggs 4 tablespoons unsalted butter Pinch kosher salt Fresh chives, for garnish Extra-virgin olive oil, for drizzling Serving suggestion: Serve with roasted tomatoes and peasant bread. Instructions: Crack the eggs into a large bowl and whisk together until light and airy.
Melt the butter in a medium skillet over low heat. Add the eggs to the pan and wait about 10 seconds for them to start to set up. Swirl them with a rubber spatula to create soft curds. Season with salt and continue swirling until the curds are set but still a little wet.
Garnish with chives, and drizzle with extra-virgin olive oil. Serve with roasted tomatoes and peasant bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32555,"Caramel Sauce 1 1/2 cups sugar 1/3 cup water 1 1/4 cups heavy cream 1/2 teaspoon pure vanilla extract Instructions: Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful \u2013 the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 32556,"Jolly Giant Meatballs 2 pounds ground beef chuck (80% lean) 1 (14.5-ounce) can French-style green beans, rinsed and drained 2 large eggs 1 cup Market Pantry? Italian Seasoned Bread Crumbs ? cup shredded Parmesan cheese, plus more for serving ? teaspoon each salt and freshly ground black pepper 1 (23.75-ounce) jar Market Pantry? Garden Combo Pasta Sauce 1 pound linguine Instructions:

1. Preheat the oven to 425F.
2. In a large bowl, mix the beef, green beans, eggs, bread crumbs, Parmesan, salt, and pepper with your hands until well mixed. Form into 9 baseball-sized meatballs and place in a single layer in a 13-by-9-by-2-inch baking dish.
3. Cover with foil and bake until browned and a meat thermometer inserted in the center registers 165F, about 35 minutes. Uncover, pour the sauce over the meatballs, and bake, uncovered, for 15 minutes longer. Transfer 3 meatballs to an airtight container and refrigerate for the Meatball Pizza.
4. Meanwhile, cook the linguine according to the package's directions. Divide among serving dishes and top with the meatballs and sauce and Parmesan. Tip: The meatballs can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 32557,"Refried Beans 2 tablespoons olive oil or bacon drippings 2 teaspoons whole cumin seeds 1 large onion, finely chopped 1 to 2 large cloves garlic, minced 4 cups soft-cooked beans, such as pinto or kidney Approximately 1 cup bean cooking liquid, vegetable stock, or water Dash cayenne pepper 1 to 2 teaspoons cider vinegar, optional 3/4 teaspoon salt, or to taste Instructions: In a large skillet, heat the oil. Add and sizzle the cumin seeds for 10 seconds while stirring. Add the onion and garlic and saute until the onions are soft and lightly browned, about 3 to 4 minutes. Reduce the heat to medium, add about one third of the cooked beans and 1/3 cup of the liquid, mashing the beans with the back of a spoon or if beans are already pureed, stir them into the liquid to create a coarse mash. While the mixture is simmering and the liquid is being absorbed into the bean puree, continue adding beans and liquid in two more batches. Add cayenne, vinegar, and salt to taste. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 32558,"Braised and Grilled Artichokes 1/2 cup olive oil 1/4 cup white wine vinegar 1/2 cup dry white wine 4 cloves garlic, thinly sliced 3/4 cup water 8 artichokes 2 tablespoons fresh parsley Salt and pepper Instructions: Artichokes should be quartered and choke removed, then soaked in a large bowl of acidulated water. Drain artichokes and discard water. Place olive oil, vinegar, wine, garlic and water in a large saute pan, place on the side burner of the grill and bring to a simmer. Add the artichokes, cut side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until barely tender, about 12 minutes. Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides. Garnish with chopped parsley.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 32559,"Sour Cream and Onion Hot Dog 4 all-beef hot dogs, cooked 4 potato hot dog buns, buttered and toasted
   1 cup sour cream
   1 cup crumbled sour cream and onion potato chips 1/2 cup chopped chives
   1/2 cup chopped cooked bacon Instructions: Put the hot dogs on the buns. Top each with a quarter of the sour cream, chips, chives and bacon. ","[Chardonnay, Riesling, Sauvignon Blanc]" 32560,"Lamb Stew with Chiles: Chilindron 2 ancho or pasilla chiles Olive oil, for sauteing 3 pound piece lamb shoulder 1 cup onions, 1/4-inch dice 4 cloves garlic minced 1/4 pound serrano ham, sliced 1 cup drained del pequillo chiles 10-ounce can whole tomatoes 1 cup fino (dry) or amontillado (semi-dry) sherry 1 cup ruby Port 1 cup dry white wine 1 fresh bay leaf 2 rosemary sprigs Instructions: Soak dried chiles in hot water for 5 minutes. In a large saucepot heat oil and brown lamb on all sides. Remove from pan. Add onions and garlic and ham and saute until soft. Add rehydrated and del pequillo chiles and deglaze with all 3 wines. Bring to a boil, and then simmer until reduced by half. Add lamb back in with tomatoes, bay leaf and rosemary. Simmer for 3 hours. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 32561,"Celery Root\u2013Mushroom Latkes 1/2 cup sour cream 2 tablespoons finely chopped fresh chives 2 teaspoons white wine vinegar
   Kosher salt 1 russet or Yukon Gold potato (about 10 ounces), peeled 1/2 medium celery root, peeled
   1 small onion Freshly ground pepper 1 large egg, beaten 1/3 cup matzo meal or all-purpose flour 1 cup halved and thinly sliced cremini mushrooms 2 teaspoons fresh thyme, plus more for topping 1 clove garlic, grated
   Vegetable oil or rendered chicken fat, for frying Instructions: Whisk the sour cream with the chives, vinegar and a pinch of salt in a small bowl until smooth. Refrigerate until ready to serve. Grate the potato, celery root and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
   Add the beaten egg, matzo meal or flour, mushrooms, thyme and garlic to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel\u2013lined baking sheet.
   Preheat the oven to 250?. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt and more thyme. Keep warm in the oven while you make the remaining latkes. Serve with the chive sour cream.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32562,"Summer Pudding 10 to 15 thin slices thin white bread, crusts removed 1/2 cup thawed frozen apple juice concentrate 1 1/2 cups raspberries 1 1/2 cups red currants or other berry 2 cups strawberries, hulled, quartered if large 1/2 cup cranberries 1 cup blueberries 1 teaspoon powdered gelatin 1/8 cup cold water 1 cup cold heavy cream, optional Instructions: The day before you plan to serve the pudding, line a 2 quart mixing bowl with plastic wrap. Line the plastic wrap with the white bread slices, trimming to fit so that the pieces fit together neatly. Save enough bread to cover the top of the pudding. In a saucepan, combine the apple juice concentrate and all the berries. Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute. Turn off the heat immediately. Stirring, dissolve the gelatin in the water, then add the mixture to the berries and stir to combine. Spoon into the bread-lined bowl. Cover with remaining bread slices, cover the bowl with plastic wrap, and slightly weight it down. Chill overnight. When ready to serve, whip the cream with an electric mixer at high speed until it forms soft peaks. Remove the pudding from the refrigerator and remove the plastic wrap. Carefully turn the pudding out onto a platter, remove the bowl and the plastic wrap. Serve in slices with whipped cream on top. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 32563,"Oolong Tea Infused Pisco Sour 2 ounces oolong tea-infused pisco brandy 1 ounce simple syrup 1/2 ounce fresh lemon juice 1/2 ounce fresh lime juice 1 large egg white Ice, for chilling Cardamom flavored bitters, for garnish Instructions: Combine the brandy, simple syrup, lemon juice, lime juice and egg white in a cocktail shaker. Cover and shake well until the mixture is frothy. Remove the lid, fill the shaker with ice, and then cover and shake vigorously again until very cold.
Strain into a 6-ounce footed highball or rocks glass. Drop 2 to 3 drops of the bitters onto the top of the foamy drink and use a toothpick to swirl the bitters into a yin/yang formation. Serve immediately. ","[Pisco, Gin, Cava, Prosecco]" 32564,"Spicy Gingerbread Cookies Recipe : Food Network 3 cups all-purpose flour, plus more for dusting and rolling (see Cook's Note) 3 tablespoons ground ginger 1 tablespoon ground cinnamon 1 tablespoon freshly ground black pepper
1 teaspoon fine salt 3/4 teaspoon baking soda 1/2 teaspoon ground allspice 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon cayenne 1/4 teaspoon baking powder 1 stick (1/2 cup) unsalted butter cut into 1-inch pieces, at room temperature 3/4 cup granulated sugar 1/2 cup molasses 1 large egg 2 cups confectioners' sugar 1/4 cup meringue powder (egg white powder) Cinnamon candies, such as Red Hots, chocolate chips, raisins or other candies for decorating Instructions: Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.
Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.
Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.
Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).
Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.) Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32565,"Small-Batch Sweet Potato Casserole 2 1/2 pounds sweet potatoes (about 4 medium large), peeled and cut into 1-inch pieces 1/4 cup plus 1 tablespoon half-and-half 3 tablespoons unsalted butter 1 teaspoon light brown sugar 1/8 teaspoon freshly grated nutmeg, optional Kosher salt 1 ounce cream cheese 1 1/3 cups mini marshmallows Instructions: Combine the sweet potatoes, half-and-half, butter, brown sugar, nutmeg if using and 1/2 teaspoon salt in a large saucepan over medium-low heat and cook, covered and stirring occasionally, until the sweet potatoes begin to break down, 15 to 20 minutes. Reduce the heat to low and continue to cook, covered, stirring occasionally and breaking up the pieces as you stir, until the sweet potatoes are completely tender and have almost entirely fallen apart, another 25 minutes. Meanwhile, position an oven rack in the upper-third of the oven and preheat to 450 degrees F. Add the cream cheese to the saucepan. Mix with a handheld mixer until the cream cheese is fully incorporated and the sweet potatoes are smooth. Use a spatula to transfer 1 cup of the sweet potato mixture to each of four 1-cup ramekins. Top each ramekin with a 1/3 cup of the mini marshmallows. Bake until the marshmallows are puffed and browned, about 5 minutes.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32566,"Inside Out Rolls (Ura Maki) Sushi rice Nori Avocado Carrot Eggplant (grilled Japanese) Tofu (made crisp by frying) Tomato Cucumber (Chinese-without seeds, or regular is also ok) Asparagus Aburage (inari tofu skins) Wilted spinach Bell peppers, julienned Scallions, julienned Snow peas, julienned Black sesame seeds White sesame seeds Black sesame seeds/salt combination 3 1/3 cups short grain rice 4 cups water, plus 1/4 cup water 6 tablespoons rice vinegar 5 tablespoons sugar 3 teaspoons salt Instructions: Place sheet of nori vertically on mat. Wet fingers and palms with rice vinegar and spread about 1 cup of sushi rice evenly over nori. Cover with plastic wrap and press evenly. Turn over so that now nori is on top and the plastic wrap is on the mat. Lay fillings horizontally across the end of nori closest to you. Roll almost one complete turn, stopping to press and make firm, then complete the roll. Dampen the knife with rice vinegar and cut roll into 1 inch slices. Gently remove the plastic wrap. Serve with pickled ginger, wasabi and soy sauce as condiments Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes. While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool. Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures. Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32567,"Watercress Mousse 3 1/2 ounces ricotta cheese 1 egg yolk 1 teaspoon caster sugar (superfine) 1 lemon, juiced, zest grated 7 ounces watercress leaves, finely chopped 1/2 sachet powdered gelatin, dissolved in 4 tablespoons water Salt and freshly ground black pepper 2 egg whites Instructions: For the mousse, mix together the ricotta, egg yolk, and sugar, beating well. Add the lemon juice and zest and then the finely chopped watercress. Stir in the gelatin and season with salt and pepper. Whisk the egg whites until they are stiff, and fold in. Line small ramekins with plastic wrap and fill with mousse bringing the wrap over the top of the mousse. Chill until the mousse is just set. Unmold and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32568,"Pecan Butter Crunch 2 cups sugar 1 cup light corn syrup 1/2 cup hot water 1 tablespoon butter or margarine 2 cups pecans 1 teaspoon vanilla flavoring 2 heaping teaspoon baking soda Instructions: Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.) When cooled and hardened, break into small pieces. Store in airtight container. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 32569,"Rock's Skillet Eggs 6 ounces bacon, chopped 1/2 cup chopped onions 1/2 cup chopped green peppers Salt freshly ground black pepper 1 teaspoon chopped garlic 2 cups small diced Idaho potatoes, peeled and blanched 1 cup fresh tomatoes, peeled, seeded and chopped 4 ounces Cheddar cheese 8 large eggs Instructions: In a large nonstick pan, over medium heat, render the bacon until crispy, about 6 minutes. Add the onions and peppers. Season with salt and freshly ground black pepper. Add the garlic, potatoes, and tomatoes. Saute for 3 to 4 minutes. Sprinkle the top of the potatoes with the cheese. Drop whole cracked eggs into the pan a couple of inches apart. Cover and allow the eggs to poach to desired doneness. Remove the pan from heat and cut into pie-shaped pieces. Serve with hot French bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32570,"Italian Sandwich Cookies 3 sticks (3/4 pound) unsalted butter, at room temperature 1 1/2 cups sugar 1 teaspoon kosher salt 1 teaspoon vanilla extract 2 large eggs 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1 cup raspberry jam 3/4 cup chopped chocolate or chocolate chips 1 teaspoon canola oil or shortening Rainbow sprinkles, for decorating Instructions: Preheat the oven to 375 degrees F. In a mixer on medium speed, cream together the butter, sugar and salt until very fluffy, about 4 minutes. Add the vanilla and eggs and continue to beat very well for an additional 4 minutes, scraping down the sides at least once. Turn the mixer on low speed and add the flour and baking powder, and mix until just combined.
Put the dough into a pastry bag or cookie press fitted with a star tip. On an ungreased cookie sheet, pipe cookies in 2-inch lines, spaced at least 1 inch apart. Place in the freezer for 5 minutes (this will help them retain their shape when baking).
Bake until golden brown, 15 minutes. Let cool on the cookie sheets 3 minutes, then transfer to wire racks to cool completely. Spread a little more than half a teaspoon of jam on half of the cookies, then top with the remaining cookies to make sandwiches. Place in the freezer for another 5 minutes to help set while you prepare the chocolate. Toss together the chocolate and the oil and place in a microwave-safe mug. Microwave in 30-second increments, stirring occasionally, until completely melted. Put the rainbow sprinkles onto a plate. Working quickly, dip the cookies halfway into the chocolate, then roll in the sprinkles. Place finished cookies on a tray lined with either wax or parchment paper to set completely. Cookies will keep in an airtight container for about 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 32571,"Portobello Steak and Scallion Potato Tower 8 to 9 small to medium size portobello mushrooms, stems removed Olive oil for grilling Salt and pepper 1/2 cup balsamic vinegar 4 to 6 medium- sized yukon gold potatoes 3 to 4 tablespoons butter 1 cup heavy cream 1 bunch scallions sliced thin, approximately 1/2 cup 1 teaspoon chopped garlic 2 1/2 cups balsamic vinegar 2 ears of corn 2 cups mesclun greens for garnish 1 small red onion sliced very thin 1 small bunch chives, cut into 2-inch sticks Instructions: Toss portobello mushrooms in olive oil for grilling and add salt and pepper to taste. Apply to heat source gill side down until they sweat, about 2 minutes. Turn over and finish cooking. Remove from grill and toss in 1/2 cup balsamic vinegar to marinate. Do not cover: mushrooms will absorb flavor as they cool. Cook potatoes in cold, salted water. Bring up to a boil and simmer until tender. Strain and add to a mixing bowl. Mash by hand with 3 to 4 tablespoons of butter. Bring 1 cup heavy cream to a boil and slowly stir into mashed potatoes until smooth . Use as only as much of the heavy cream as you need. Add scallions, garlic and salt and pepper to taste. In a small saucepan reduce 2 cups balsamic vinegar over low heat until syrupy in consistency. Reserve warm for sauce. Brush ears of corn with olive oil and add salt and pepper. Grill approximately 4 to 5 minutes, rotating corn to prevent burning. When cool enough to handle remove kernels with knife and reserve for garnish. On a plate lay a small amount of mesclun in center for underliner, place first portobello down and apply small amount of mashed potatoes as second layer. Repeat until third portobello is top layer, with two layers of mashed potatoes in between. Garnish around plate with roasted corn and chive sticks and red onion. Do not overcrowd plates. Using a spoon drizzle balsamic reduction on top of tower and around plate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 32572,"Mango and Mint Marinade 3 mangoes, peeled and chopped (about 2 cups) 2-inch piece fresh ginger, peeled 1/4 cup fresh mint, chopped 1/4 cup fresh cilantro, chopped 1 tablespoon cumin seed, toasted and crushed 1/4 cup cider vinegar 1 shallot, roasted 1 garlic clove, roasted 1/3 cup olive oil 1/2 teaspoon kosher salt 1/4 teaspoon cracked black pepper 1 pound medium shrimp, peeled and deveined Instructions: In a blender, pulse together all ingredients. Puree mixture for 30 seconds. Pour into a plastic zip-lock bag, add shrimp and marinate for 1 hour in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 32573,"Lemon Sponge Vertical Layer Cake with Raspberry Buttercream Unsalted butter, for greasing the pan 3/4 cup heavy cream 1 cup (130 grams) all-purpose flour
1/2 teaspoon baking powder 1/2 teaspoon salt
7 large eggs, separated, plus 3 large egg yolks
1 teaspoon vanilla extract 1 tablespoon lemon extract
Zest from 2 lemons
1 teaspoon distilled white vinegar
3/4 cup (150 grams) granulated sugar
12 ounces frozen raspberries 3 tablespoons granulated sugar
Juice from 1/2 a lemon 8 cups confectioners' sugar
1/2 cup plus 2 tablespoons pasteurized egg whites
1 tablespoon vanilla extract 3 cups (1 1/2 pounds) unsalted butter, softened 1 tablespoon orange liqueur Freeze-dried raspberries, crushed slightly, for sprinkling Instructions: For the sponge cake: Preheat the oven to 400 degrees F. Grease the bottom of a rimmed half-sheet pan (18 by 13 inches) and line the bottom only with parchment. Grease the parchment. Heat the cream in a microwave-safe bowl in the microwave until steaming, about 1 minute. Add to a large mixing bowl and whisk in the flour, baking powder and salt. Whisk until smooth. add in the 10 egg yolks, vanilla extract, lemon extract and lemon zest, whisking until completely smooth. Set aside.
In the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy, 1 to 2 minutes. Add the vinegar and begin to slowly add the granulated sugar over a 30 second period and then raise the mixer speed to medium high and whip until medium stiff peaks form, about 2 minutes.
Fold the egg whites into the yolk-flour mixture in 3 additions. Do this carefully to retain an airy mixture. Spread the batter into the prepared pan and smooth the surface.
Bake until golden in color and springy to the touch, 14 to 16 minutes. Cool in the pan for 5 minutes. Run an offset spatula around the edges of the cake, place a piece of parchment over the surface, place a cooling rack on top and flip the cake out of the pan. Use another cooling rack to flip the cake back over so that it can cool upright.
For the buttercream: Combine the raspberries, granulated sugar, lemon juice and 2 tablespoons water in a large heavy-bottomed pot and bring to a simmer over medium heat. Use a spoon to crush the raspberries as they cook. Continue to simmer, stirring frequently, until the raspberry pulp has reduced by about half, 10 to 15 minutes. Strain through a sieve and allow to cool (but do not chill). Combine the confectioners' sugar, egg whites and vanilla in the bowl of your stand mixer fitted with the whip attachment. Combine on low until the sugar is incorporated and then raise the speed to high and whip for 10 minutes. Add half the softened butter, whipping on low to combine. Add the remaining butter, scrape down the bowl and whip attachment and then return the mixer to medium speed and beat until the mixture is fully combined, light and smooth, 2 to 3 minutes. Add the cooled raspberry sauce with the mixer on low and allow to combine. Add the orange liqueur. Raise the mixer speed to medium high and beat until smooth.
For the cake and decorations: Cut the cooled cake lengthwise into three strips that are each 4 inches wide and 16 inches long. Spread about 1 cup of the raspberry buttercream over each strip. Roll up the first strip, then line up the end of the first roll with the start of the second strip. Continue rolling until all 3 strips have been rolled. Turn the cake upright and place on a cake stand. Cover the cake with the raspberry buttercream. Transfer the remaining buttercream to a piping bag fitted with a small fluted piping tip. Finish the top of the cake with piped dollops of buttercream and a sprinkling of crushed freeze-dried raspberries.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 32574,"Roasted Butternut Squash Hummus with Scary Baked Tortilla Chips 1 medium butternut squash, peeled and cut into chunks (about 4 cups chopped), seeds cleaned and reserved 1 cup olive oil, plus more for drizzling Kosher salt and ground black pepper
4 cloves garlic
One 15-ounce can chickpeas, drained
1/3 cup lemon juice
2 tablespoons tahini
Eight 12-inch spinach tortillas
Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Toss the butternut squash with 2 tablespoons of the olive oil and some salt and pepper. Transfer to one of the prepared baking sheets and roast until golden brown, 35 to 45 minutes. During the last 5 to 10 minutes of the squash roasting, add the cleaned squash seeds to the other prepared baking sheet and toss with 2 tablespoons olive oil and a large pinch of salt. Roast until puffed and brown, 5 to 10 minutes. Let the squash cool slightly. Put the garlic in a food processor and process to break it up a little. Add the squash, chickpeas, lemon juice, tahini and some salt and pepper and puree until smooth. With the processor running, slowly drizzle in the remaining 3/4 cup olive oil to incorporate. Taste for seasoning, adding more salt and pepper if desired. Lower the oven temperature to 350 degrees F. Line a baking sheet with parchment. Cut the tortillas into scary shapes with Halloween cookie cutters (you may need to stack the tortillas to press the cutters through) and transfer to the prepared baking sheet. Bake until crispy, 12 to 16 minutes. Top the hummus with a drizzle of olive oil and the roasted squash seeds. Serve with the scary tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 32575,"Roasted Red Pepper Dip (Htipiti) 1 pound red peppers 1 pound feta cheese
7 ounces olive oil
1/2 teaspoon ground black pepper, optional
2 chiles, finely chopped, or 1/4 teaspoon cayenne pepper
Instructions: Cook peppers over the flame on the stove, rotating occasionally, until tender, then put in a bowl and cover. Let sit 20 minutes. Peel and chop peppers, then blend in a food processor. Crumble the feta into a large bowl. Add the peppers, oil, black pepper and chiles to the feta and mix well. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 32576,"French Toast-wiches with Quick-Cook Warm Chutney 1/2 cup dried apricots, diced 3 small ripe peaches, pitted and diced 1 cup apple juice concentrate, available on juice aisle of market 1-inch fresh ginger root, peeled 1 lemon, zested 1/8 teaspoon fresh nutmeg, grated or, a few pinches of ground 1/4 teaspoon ground cinnamon 8 slices white toasting bread 3 eggs, beaten 1/2 cup milk or half-and-half 1 tablespoon sugar 1/4 teaspoon ground nutmeg or freshly grated nutmeg Butter, for greasing skillet 1 Gala or Golden Delicious apple, quartered, cored, and thinly sliced 1 (6 to 8-ounce) brick Vermont sharp cheddar, thinly sliced 3/4 pound deli sliced smoked turkey breast Instructions: Put all of the ingredients for your chutney in a medium pot and bring liquid to a boil. Reduce heat a bit and let the chutney cook down for 10 minutes. Remove gingerroot before serving. Begin to assemble an assembly line leading to your pan. Place a pile of bread next to a shallow dish or disposable pie tin containing the eggs, beaten with milk, sugar, and nutmeg. Nestle a piece of cold butter in a folded paper towel and keep on hand to wipe and grease your skillet. Pile apples, cheese, and turkey on the cutting board to finish your assembly line. Preheat nonstick griddle or large skillet over moderate heat. To make sandwiches, coat pan with butter, dip 4 pieces of bread on both sides in the egg, and place in the pan. Cook 2 minutes and turn 2 slices over. Top the 2 slices you turned with thin layers of cheese, apple, turkey and another slice of cheese. Top sandwich filling with the other 2 slices of bread, keeping the uncooked side up; you are just sliding these pieces over from pan to top of sandwich. Now flip the entire sandwich over to cook the opposite side of the sandwich. Gently press down on the sandwich as it grills the last minute or two. Repeat the process with the remaining ingredients. Cut sandwiches on a diagonal and serve with small buttercups or ramekins of warm fruit chutney for topping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32577,"Caramels 1 cup maple syrup 1 cup brown sugar
1 cup heavy cream
1/2 cup sweetened condensed milk
1/2 cup corn syrup
1 teaspoon salt
4 tablespoons unsalted butter Nonstick cooking spray, for the knife Instructions: Combine the maple syrup, brown sugar, cream, condensed milk, corn syrup and salt in a saucepan. Stir over medium heat until the mixture reaches 245 degrees F on a candy thermometer. Take from the heat and stir in the butter. Pour into a 6-inch square baking pan lined with parchment and allow to cool and set about 3 hours. Take the caramel from the pan and, using a very sharp knife gently sprayed with nonstick cooking spray, cut the caramels into squares and wrap in wax paper or candy wrappers (see Cook's Note). Store in a cool dry place. ","[Chardonnay, Riesling, Moscato, Port]" 32578,"Easy Moussaka 1 medium eggplant, peeled and sliced into 1/2\ rounds 3/4 cup crushed tomatoes 1 pound potatoes, thinly sliced Olive oil 1 cup Parmesan, grated 1 large onion, minced 2 cups plain whole yogurt 2 cloves garlic, minced 3 eggs, lightly beaten 1 pound ground beef 3/4 cup light cream 1/2 teaspoon nutmeg Butter 1/2 teaspoon cinnamon Instructions: Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes. In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper. In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 32579,"Zucchini \Hash Browns\ and Eggs with Berry-Nana Smoothie 2 cups frozen mixed berries 1 cup lowfat vanilla yogurt 1/2 cup orange juice 2 teaspoons honey, optional 2 frozen ripe bananas 1 1/2 tablespoons extra-virgin olive oil 1 medium onion, diced 2 teaspoons finely chopped fresh sage 1 large clove garlic, minced 1 small jalapeno pepper, minced with some seeds 2 teaspoons white wine vinegar 3 large zucchini or yellow summer squash, cut into 1/2-inch pieces Kosher salt and freshly ground black pepper 1/4 cup chopped roasted red pepper 1/4 cup chopped fresh parsley or cilantro 8 large eggs 4 slices whole wheat bread, toasted Instructions: For the smoothies: Combine the berries, yogurt, orange juice, honey and bananas together in a blender, and puree until smooth. Divide evenly among four glasses and refrigerate until ready to serve. For the \hash browns: Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the vinegar, squash, 3/4 teaspoon salt and some pepper, and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat. Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes. Divide the \hash browns\ and eggs evenly among four plates. Serve each with a smoothie and 1 slice of toast. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32580,"Goat Cheese and Guava Quesadillas 5 ounces goat cheese, at room temperature 3 tablespoons guava jelly (recommended: Knott's) 8 taco size flour tortillas Cotija cheese, for garnish 1 cup lime and cilantro salsa Instructions: Heat a large skillet over medium-high heat. In a small mixing bowl, combine goat cheese and guava jelly until just blended (little bits of cheese and jelly are a nice in a bite). Spread the goat cheese mixture on 4 of the tortillas and top with the remaining 4 tortillas. Lightly coat the skillet with cooking spray. Place 1 of the quesadillas at a time and cook until lightly browned. Turn and finish browning the second side. Repeat with the remaining quesadillas. Slice quesadillas and serve sprinkled with crumbled Cotija cheese with salsa on the side for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 32581,"Roasted Free Range Chicken 2 organic chickens, skin on 1/2 cup white wine 1/2 cup olive oil 2 large sprigs rosemary, roughly chopped 5 cloves roughly chopped garlic 1/2 pound pancetta 20 whole cloves garlic Fresh sprigs rosemary Olive oil 1 large white onion, diced 10 cloves fresh garlic About 2 to 3 cups chicken stock 2 large sprigs rosemary Choice of potato, for serving Instructions: For the chicken: Butcher, or bone, the chickens so you have 4 halves with only the wing bones remaining. Marinate the chicken overnight in the wine, oil, rosemary, and garlic. For the garnish: Dice the pancetta and render it almost fully, put aside. Roast the whole garlic cloves until they are soft (foil works well) and put aside. Gather rosemary and put aside. For the sauce: In a large saute pan, brown onions and garlic in olive oil. Add chicken stock and rosemary and reduce ingredients over heat by half. Remove rosemary stems, and puree sauce until smooth and put aside. In 2 large very hot oven proof saute pans place 2 chickens halves in each, with some olive oil. Place them skin side down, shake to ensure there's no sticking. Place on floor of a very hot oven, and roast until skin is crisp, and chicken is fully cooked. Place several spoonfuls of sauce on plate, then your favorite type of potato next the chicken. Add the pancetta, roasted garlic cloves, and fresh rosemary garnish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32582,"Glazed Cider Cookies 1 1/2 cups apple cider 1 cinnamon stick 4 whole allspice berries 1 1/2 cups all-purpose flour 3/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 stick unsalted butter, at room temperature 2/3 cup packed light brown sugar 1 large egg 2/3 cup confectioners' sugar Coarse gold sugar, for decorating Instructions: Bring the apple cider, cinnamon stick and allspice to a simmer in a small pot over medium-high heat. Cook until reduced to 1/4 cup, about 12 minutes; set aside to cool. Remove the cinnamon stick and allspice berries. Whisk the flour, ground cinnamon, baking powder and baking soda in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and half of the cider mixture and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Cover with plastic wrap and refrigerate until firm, about 1 hour. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 3/4-inch balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until golden brown, 9 to 11 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Make the glaze: Whisk the confectioners' sugar and the remaining cider mixture in a small bowl until smooth. Spread the glaze on the cookies and top with the coarse sugar. Let set 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 32583,"Larry Lively's Deluxe Pecan Pies 1 box ready-made (4) pie crusts 3 eggs 1 cup sugar 1/2 teaspoon salt 2 tablespoons butter, melted 1/2 cup dark corn syrup 1/2 cup heavy cream 1 teaspoon vanilla extract 1/4 cup Tennessee whiskey 1 cup pecan halves Serving suggestion: vanilla ice cream Instructions: Heat oven to 375 degrees. In a small mixing bowl, beat eggs, sugar, salt, butter, syrup, and cream. Stir in vanilla, whiskey, and pecans. Pour into 4 pastry lined pie pans. Bake 20 to 30 minutes or until filling is set and pastry is golden brown cool. If desired, serve with vanilla ice cream. ","[Burgundy, Port, Tawny Port, Sherry]" 32584,"Strawberry Rhubarb Upside-Down Cake 1 tablespoon unsalted butter, plus more for the pan 1/2 cup sugar 1 1/2 cups rhubarb, peeled, halved lengthwise and cut into 1/2-inch pieces (about 5 ounces) 1 1/2 cups strawberries, hulled and thinly sliced (about 5 ounces) 1 tablespoon cornstarch 2 tablespoons strawberry jam Kosher salt 1 3/4 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 3/4 cup milk 1/4 cup sour cream 1 stick (8 tablespoons) unsalted butter, at room temperature 1 cup sugar 2 large eggs 1 teaspoon pure vanilla extract Instructions: For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan. Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside. For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl. Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated. Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32585,"Quick Chili 2 tablespoons olive oil 2 pounds ground beef
2 cloves garlic, minced
Two 14-ounce cans tomato sauce
3 tablespoons chili powder
1 tablespoon ancho cl powder
Kosher salt and freshly ground black pepper One 14-ounce can kidney beans, drained and rinsed One 14-ounce can pinto beans, drained and rinsed 1/2 cup chili sauce
Instructions: Add the oil to a Dutch oven and set over medium heat. When hot, add the beef and cook, stirring to break up the meat, until browned, 8 to 10 minutes. Add the garlic and stir, then add the tomato sauce, chili powder, ancho cl powder and salt and pepper to taste. Cook for a minute, then add the kidney and pinto beans and the chili sauce. Bring to a boil, reduce to a simmer and simmer for 30 minutes. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 32586,"Sparkling Cherry Lime Soda 1 cup sugar 3/4 cup water
1/4 cup plus 2 tablespoons fresh lime juice
4 ounces grenadine
12 ounces club soda, chilled
Lime wheels, for garnish
2 to 4 maraschino cherries, for garnish Instructions: Add the sugar, water and 1/4 cup of the lime juice to a small saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let cool. Add a few ice cubes to two chilled highball glasses. To each glass, add 2 ounces of the lime simple syrup and 1 tablespoon of the remaining lime juice. Divide the grenadine between the glasses and top off with club soda. Garnish with a lime wheel and 1 or 2 maraschino cherries. ","[Prosecco, Cava, Vinho Verde, Lambrusco]" 32587,"Umbrian-Style Veal Chops 1/2 packed cup fresh basil leaves 1/2 cup extra-virgin olive oil 1/4 packed cup fresh mint 2 tablespoons chopped fresh marjoram 2 tablespoons white wine vinegar 1 tablespoon anchovy paste 1 tablespoon chopped fresh rosemary 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 cloves garlic, smashed Juice from 1 large lemon (about 1/4 cup fresh lemon juice) 1/2 small red onion, roughly chopped 3 tablespoons extra-virgin olive oil Four 8-ounce 3/4-inch-thick bone-in veal rib chops 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: For the dressing: Place the basil, oil, mint, marjoram, vinegar, anchovy paste, rosemary, salt, pepper, garlic, lemon juice and onion in the bowl of a food processor. Blend until chunky. Let the mixture stand for 20 minutes. For the veal chops: Heat the oil in a large skillet over medium-high heat. Sprinkle the chops with the salt and pepper. Cook to medium rare, 10 to 12 minutes, turning the chops over halfway through the cooking time. Let the chops rest for 5 minutes.
Spoon the dressing on top of the chops and serve. ","[Chianti, Barolo, Rioja, Syrah]" 32588,"No-Boil Shrimp Boil 1 pound peewee gold potatoes 1 tablespoon plus 1 teaspoon seafood seasoning 5 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 2 cloves garlic, grated 1 pound peeled and deveined shrimp 3 ears yellow corn, cut into thirds 12 ounces smoked andouille sausages, cut into 1/2-inch pieces on a bias Juice of 1 lemon plus lemon wedges, for serving 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Add the potatoes, 1 teaspoon seafood seasoning and 1 tablespoon olive oil to a mixing bowl. Toss to coat the potatoes in the oil and seasoning. Add the potatoes to a rimmed baking sheet. Bake until the potatoes are slightly browned and tender, but still have some resistance when pierced with a fork, 10 to 15 minutes. In the meantime, add the butter, garlic and remaining 4 tablespoons olive oil to a small saucepan. Heat over medium heat until the butter is melted. Add the shrimp and corn to a large mixing bowl. Add the butter mixture and remaining tablespoon seafood seasoning. Toss everything together so the shrimp and corn are covered in the seasoning. Remove the baking sheet from the oven and add the shrimp, corn and sliced andouille sausage. Transfer back to the oven and cook until the shrimp is cooked through and the corn is tender, another 15 minutes. Remove the baking sheet from the oven and top with the juice of 1 lemon and the chopped parsley. Serve with extra lemon wedges on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32589,"Toss It Out Salad 2 Mini Babybel? Original semisoft cheeses 1 cup Romaine lettuce 3 ounces ham 5 whole grape tomatoes 1 whole Gherkin(small cucumber-but fancier!) Olive oil vinaigrette or your favorite salad dressing Instructions: For an easy salad, combine ready-to-use items such as: pre-washed and chopped Romaine lettuce, ham slices, grape tomatoes, a sliced Gherkin (cucumber), and a sliced portion of Mini Babybel. Mix in your favorite dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32590,"Green Apple-Sourdough Pancakes 1 cup whole milk 1 teaspoon active dry yeast (1/2 packet) 1/2 cup apple cider 3 tablespoons packed light brown sugar 2 tablespoons unsalted butter, melted 1 cup all-purpose flour 1/2 cup all-purpose flour 1 large egg, slightly beaten 1 teaspoon baking soda 1 small tart green apple (such as Granny Smith), unpeeled, diced 1 to 2 tablespoons unsalted butter Maple syrup or honey, for serving Chopped pecans, for garnish (optional) Instructions: Make the sourdough starter: Warm the milk in a small saucepan over low heat to about 110 degrees F. Transfer to a medium bowl, sprinkle with the yeast and let stand until foamy, about 5 minutes. Whisk in the cider, brown sugar, butter and 1 cup flour until smooth. Cover with plastic wrap and let stand at room temperature overnight. The next morning, make the pancakes: Whisk 1/2 cup flour, the egg, baking soda and apple into the sourdough starter. Melt 1 tablespoon butter in a cast-iron griddle or nonstick skillet over medium heat and swirl to coat. Pour about 1/4 cup batter onto the griddle for each pancake. Cook until the tops are bubbly and the edges set, about 3 minutes, then flip and cook until golden and cooked through, 1 to 2 more minutes. Repeat with the remaining batter, adding more butter as needed. Drizzle with syrup and garnish with pecans, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32591,"Grilled Leg of Lamb 1 boneless leg of lamb, butterflied 2 tbsp garlic, minced 1 cup Dijon mustard 1/2 cup honey 1 cup white wine Black pepper, coarsely ground 1/4 cup Italian parsley, minced 1 tsp butter 1 tsp garlic, minced 2-3 medium jalapeno peppers, finely minced 1 16oz jar seedless raspberry preserves 1/4 cup onion, finely minced 1/2 cup dry white wine Instructions: Combine marinade ingredients and place in a one-gallon resealable plastic bag. Unfold the lamb and examine how the butcher butterflied it. You may need to further cut it so the meat is of fairly uniform thickness. You may also have to cut it into 2 to 3 smaller, easier to handle portions. Add lamb to plastic bag and marinate in fridge for at least 2 hours. Place lamb on grill over well-heated coals or low-medium flame gas grill. Turn lamb 2 to 3 times while grilling and remove once degree of doneness is achieved (measure with instant-read thermometer). Allow meat to rest 10 to 15 minutes before serving. Serve with any/all of the following: 1. Reduced marinade (cook down while grilling meat); 2. Fresh garlic aioli; 3. Raspberry jalapeno sauce (recipe below) Serve this to someone who thinks they don't like lamb. It's a huge hit at our annual July 4th barbecue. Sweat the garlic, onions and peppers in the butter. Add preserves, stirring constantly until liquefied. Add wine and reduce to syrupy consistency. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 32592,"Twice-Baked Potatoes with Bacon and Eggs 4 large russet potatoes 6 slices bacon 1/4 cup milk, warmed 1 cup shredded cheddar cheese (about 4 ounces) 2 scallions, thinly sliced, plus more for topping 1 tablespoon chopped fresh parsley Kosher salt and freshly ground pepper 4 large eggs Instructions: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes. Set aside until cool enough to handle. Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and break the other 2 slices in half; set aside. Slice off the top 1/4 inch of the potatoes lengthwise. Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4-inch-thick shell. Repeat with the remaining potato but discard the flesh. Add 2 tablespoons of the reserved bacon drippings and the warmed milk to the bowl and mash with a potato masher or fork until smooth. Stir in the cheese, scallions, parsley, chopped bacon, 1/2 teaspoon salt and 1/4 teaspoon pepper. Season the inside of the potato skins with salt and pepper. Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well. Brush the outside of the skins with the remaining bacon drippings and transfer to the baking sheet. One at a time, crack an egg into a ramekin or teacup, then carefully pour into each potato (it's OK if some of the egg white overflows). Transfer to the oven and bake until the whites are set, 20 to 25 minutes. Season with salt and pepper and top with more scallions and the halved bacon strips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32593,"Shrimp Spring Rolls 16 shrimp (16 to 20 count), peeled and deveined, tails removed 3 cups dry white wine 2 bay leaves Juice from 1 lime 1 tablespoon kosher salt 2 ounces thin rice vermicelli 1 cup shredded carrots 1/2 English cucumber, peeled and julienned 1/2 red bell pepper, thin julienne 2 tablespoons rice wine vinegar 2 teaspoons soy sauce 8 large rice paper wrappers (8 1/2-inch rounds) 1 jalapeno, cut into 1/8-inch slices 8 fresh Thai basil leaves, chiffonade Peanut Dipping Sauce, for serving, recipe follows 1 tablespoon peanut oil 2 cloves garlic, minced 1/2 cup peanut butter 1/4 cup hoisin sauce 1 to 2 teaspoons sambal olek Chopped roasted peanuts, for garnish Instructions: Score the shrimp on the underside in three equally spaced horizontal cuts. Press firmly on the shrimp to straighten. In a soup pot, combine 4 cups water, the wine, bay leaf, lime juice and salt and bring to a simmer. Turn off the heat, add in the shrimp and cover until the shrimp are pink, about 4 minutes. Scoop out the shrimp and shock in ice water to stop the cooking. Then drain and dry. Reserve the poaching liquid, keeping it hot but not simmering. Add the vermicelli to the hot poaching liquid (no need to simmer or boil the water because that may over cook the noodles). Cook until just al dente, about 8 minutes. Drain. Toss the carrots, cucumbers and red bell peppers with the rice wine vinegar and soy sauce. Dip each rice paper wrapper in warm water, one at a time, for a second (no longer or they will get too soft). The wrapper should still feel somewhat hard when you first start working with it. By the time you finish getting all of your fillings in, the wrapper will have continued to soften. Layer the first one with 2 shrimp, a basil leaf, jalapeno slice, some vermicelli and vegetables. Gently wrap like a tiny burrito and cut on the sharp bias. Serve with Peanut Dipping Sauce. Add the peanut oil to a small saute pan over medium heat and add the garlic. Cook for 1 minute, and then turn off the heat. Then add the peanut butter, hoisin, sambel olek and 3 tablespoons water and mix together. You may need to add a little extra water if the mixture is too thick. Garnish with the chopped peanuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32594,"Crabcakes and Seafood Sausage 1 pound fresh jumbo lump crabmeat 1 sweet red pepper, seeded and finely diced 1 sweet yellow pepper, seeded and finely diced 1 tablespoon finely chopped fresh garlic 1 to 2 jalapeno peppers, finely chopped 1/3 cup fresh cilantro leaves, chopped 1/3 cup mayonnaise 1 cup fresh white bread crumbs 3 tablespoons Maryland style \Old Bay\ brand seasoning powder 1 teaspoon each of salt and freshly ground black pepper Olive oil or vegetable oil for sauteing Instructions: Even though crab meat is packaged fresh and clean of shell there are always some shell fragments remaining. Open the crab meat, dump into a clean dish, and with scrupulously clean hands, pick through and clean the crabmeat of all shell fragments. Be careful of the delicate nature of such a high quality product and try not to crumble the large lumps of crab. Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the seasoning powder, 4 tablespoons of the bread crumbs, salt, and pepper. Mix well then refrigerate the mixture for twenty minutes. A cold mix is easier to work with and form into cakes. Cover a work surface with waxed paper and sprinkle with half of the remaining bread crumbs. Scoop up and divide the crabmeat into 6 equalsize portions and place each mound on the work space. With the a portion of crab in the palm of one hand pat the crab with the fingers of your other hand into a diskshaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Pat each cake with the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour so that the firm enough to cook and in this way prevent them from crumbling. Preheat the oven to 375 degrees. Not more than half an hour before you plan to serve the crab cakes add enough oil to cover the bottom of a saute pan. Heat until just before it begins to smoke. Add the crab cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) Turn the cakes and brown the second side. When the crab cakes are well browned to a rich golden on both sides, place on a heat proof platter and into a 375 degree oven for 6 to 8 minutes to ensure that they are fully cooked and hot at the center. Serve with chili mayonnaise and a mango salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32595,"Oyster Stuffing 20 oysters, shucked, plus their liquor (see Cook's Note) 3 cups coarsely crumbled cornbread, recipe follows 3 slices bacon, cut crosswise into 1/4-inch strips 1/2 cup plus 2 tablespoons unsalted butter 3 medium shallots, thinly sliced 2 celery stalks (with leaves), thinly sliced 2 teaspoons kosher salt Freshly ground black pepper 3 tablespoons chopped flat-leaf parsley 1 tablespoon chopped fresh thyme 2 tablespoon white dry vermouth 1 cup stone-ground cornmeal 2 tablespoons all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon sugar 1/4 teaspoon fine salt 1 large egg 1/2 cup whole milk 2 tablespoons melted unsalted butter, plus more for the brushing the pan Instructions: Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters. Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel. Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F. Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour. Remove from the oven and serve immediately. Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated. Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool. Yield: 1 small loaf of cornbread ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32596,"Steamed Asparagus with Roasted Pepper Sauce 1 pound asparagus, 1 inch trimmed off the bottom and peeled 1/2 cup roasted red peppers from the jar 2 tablespoons olive oil 1/4 cup chopped flat leaf parsley Salt and freshly ground black pepper Instructions: Trim 1 inch off the bottoms of the asparagus. Peel the stalks and cut them into 1 1/2-inch lengths. Cut the roasted peppers into slivers, blend them with the olive oil and parsley and season to taste with salt and pepper. Set this mixture in the bottom of a mixing bowl. Steam the asparagus for 3 to 4 minutes or until just cooked through; when done, remove and toss with the peppers, olive oil and parsley; serve with the veal chops. ","[Chardonnay, Vermentino, Grner Veltliner, Riesling]" 32597,"5-Ingredient Grilled Salmon Burgers with Sriracha Mayonnaise 2 scallions, cut into 4 pieces 1 1/4 pounds wild Alaskan salmon, skinned, boned and cut into 6 chunks 1 lemon, zest finely grated, half juiced, half cut into wedges Salt and freshly ground black pepper Oil, for greasing 1/4 cup mayonnaise 1 1/2 teaspoons Sriracha Hamburger buns or lettuce, for serving
Instructions: For the burgers: Cut parchment or waxed paper into four 6-inch squares. Chop the scallions in a food processor. Add the salmon, lemon zest and juice, and pulse until finely chopped, with some small pieces remaining. Divide the salmon into four mounds on the parchment squares. Shape the salmon into patties, about 4 1/2-inches wide, being mindful not to over handle. Either cook right away or cover and refrigerate the burgers for a few hours before cooking.
When ready to cook, preheat grill to medium heat, 375 to 400 degrees F.
Sprinkle the tops of the burgers with salt and pepper. Grease the preheated grill with oil and carefully flip the burgers onto the grill, parchment-side up. Peel off the parchment and sprinkle the other side of burgers with salt and pepper. Cook until the centers begin to turn pale pink and the burgers release from the grill, about 5 minutes. Flip and cook through, about 3 minutes. For the mayonnaise: Combine the mayonnaise and Sriracha.
Serve the burgers in buns or lettuce wraps. Top with the mayonnaise and serve with the lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32598,"Chicken Potpie With Cheddar Crust 2 1/2 cups all-purpose flour 1/2 teaspoon fine salt Freshly ground pepper 1 1/2 cups grated sharp cheddar cheese (about 5 ounces) 1 stick cold unsalted butter, cut into 1/2-inch pieces 6 tablespoons cold vegetable shortening 1 3 1/2-to-4-pound roasted or rotisserie chicken 3 cups low-sodium chicken broth 5 tablespoons unsalted butter 1 onion, chopped 5 teaspoons chopped fresh thyme 6 stalks celery, chopped 6 carrots, chopped Kosher salt 1/2 pound shiitake mushrooms, stems removed, caps sliced 1/2 pound cremini mushrooms, sliced 7 tablespoons all-purpose flour 1/2 cup dry white wine 2/3 cup heavy cream, plus more for brushing 1/2 cup chopped fresh parsley Freshly ground pepper Instructions: Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days. Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside. Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish. Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32599,"Braised Brisket and Vegetables One 6- to 8-pound trimmed brisket Kosher salt and freshly ground black pepper 1 tablespoon olive oil
4 onions, cut into big chunks
4 large carrots, peeled and sliced into 2-inch chunks
3 parsnips, peeled and sliced into 2-inch chunks
2 1/2 cups beef broth
1 cup full-bodied red wine, such as Merlot
2 tablespoons brown sugar
2 tablespoons soy sauce
5 cloves garlic, chopped
One 4-ounce can tomato paste
1 bunch fresh rosemary
1 bunch fresh thyme
1/2 cup chopped fresh parsley
Instructions: Preheat the oven to 300 degrees F. Season the brisket on both sides with salt and pepper. In a Dutch over medium-high heat, brown the brisket in the olive oil on both sides for 6 to 8 minutes per side. Set aside. Add the onions, carrots and parsnips and saute for a minute or so until slightly browned. Add the broth, wine, brown sugar, soy sauce, garlic and tomato paste and stir together. Put the brisket on top and place the whole bunches of rosemary and thyme around the brisket. Cover the pot, transfer to the oven and cook until the meat is fork-tender, about 5 hours. Remove the brisket from the pot and cover it in foil to rest for 10 minutes. Remove the herbs from the sauce and skim off any fat from the top. Slice the meat and return it to the pot to warm up. Sprinkle with the parsley before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 32600,"Moroccan Red Harissa Chicken 3 red bell peppers 3 red cl peppers such as Fresno or Holland finger peppers
2 tablespoons olive oil
8 boneless, skinless chicken thighs
Salt and pepper Salt and pepper
3 cloves garlic, chopped
1 bay leaf
1 small piece cinnamon stick or a pinch ground cinnamon
1 inch fresh ginger root, peeled and grated or pasted
1 onion, finely chopped
2 teaspoons smoked sweet paprika (2/3 palmful) 1 teaspoon ground cumin (1/3 palmful) White wine vinegar
2 1/2 cups chicken stock
1 tablespoon butter
1 1/4 cups basmati or other white long grain rice
Thinly sliced scallions, for garnish
Instructions: Char the bell and cl peppers under a hot broiler until the skins are evenly blackened. Place in a bowl and cover to cool to handle. Wipe the charred skins away with paper towels and seed the peppers. Reserve for later use. Heat a large skillet over medium-high heat, add the oil. Sprinkle the chicken thighs with salt and pepper on both sides. Add the chicken to the hot oil and brown on both sides, 4 to 5 minutes. Remove the chicken to a plate and reduce the heat a bit. Add the garlic, bay leaf, cinnamon, ginger, onions, paprika, cumin and some salt and pepper, and cook to soften a bit, stirring occasionally. Add a splash of vinegar. Place the peeled peppers in the bowl of a food processor with 1 cup of the stock, and process until pureed. Add the puree to the pan, thin with about 1/2 cup water and slide the chicken back into the pan. Reduce the heat to a simmer and finish cooking the chicken through. Turn off heat and cover until you serve. To serve, heat the remaining 1 1/2 cups stock (or 1 cup stock and 1/2 cup water) and the butter to a boil with the rice. Bring to a bubble, then reduce the heat to low and cover. Simmer the rice for about 15 minutes. Turn off the heat and let stand 5 to 10 minutes, then fluff with fork. In shallow bowls, top the rice with the chicken in spicy sauce, garnish with scallions before serving. Get Rachael's shopping list for this episode's recipes here. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 32601,"Yogurt Panna Cotta with Rose-Scented Raspberries 1 pint fresh raspberries or 1/2 packet frozen raspberries, thawed 2 tablespoons confectioners' sugar, sifted 1 teaspoon rosewater Panna Cotta 3/4 cup heavy cream 1/4 cup superfine sugar 1/2 vanilla bean, sliced lengthwise 1 1/2 sheets or leaves unflavored gelatin Cold water, for gelatin 1 cup nonfat yogurt Instructions: For the rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar and taste for sweetness. Gently fold in the remaining raspberries and the rosewater, until just combined. Chill the sweetened raspberry mixture until ready to serve.
For the panna cotta: In a medium saucepan, combine the heavy cream and sugar and heat over medium heat. Using the point or tip of a knife, scrape the vanilla bean seeds into the saucepan before adding the pod. Stir the cream mixture until the sugar is completely dissolved, then bring the mixture to a brief boil before removing from the heat.
Soak the gelatin sheets in cold water until soft, about 15 minutes. Squeeze out the excess water, drop the sheets into the hot cream mixture and whisk until gelatin is completely dissolved. Add the yogurt, and continue whisking until the mixture is smooth. In a fine mesh sieve placed over a medium bowl, strain the yogurt mixture. Discard the vanilla bean pod. Divide the yogurt mixture among 4 (4 ounce) ramekins. Cover the ramekins with plastic wrap, and chill until the desserts have set, at least 3 hours. Place spoonfuls of the rose-scented raspberries over the top of each ramekin for garnish and serve immediately. Photo credit: Petrina Tinslay Photography ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 32602,"Peach Ginger Bellini 1/4 cup sliced fresh ginger, with skin 2 cups granulated sugar 2 cups cold water 10 ounces semi-frozen peaches 1/2 cup ginger simple syrup Ice cubes 1 bottle Champagne Instructions: Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside. In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool. For serving: Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed. ","[Champagne, Moscato, Riesling, Gewrztraminer]" 32603,"Wild Rice and Mushroom Soup 3 tablespoons olive oil 1 tablespoon salted butter
1 cup finely chopped onion (about 1 medium)
3/4 cup finely chopped carrots (about 3 medium) 2 cups (about 12 ounces) fresh cremini mushrooms, quartered
1 cup wild rice
2 garlic cloves, minced
6 cups chicken stock, plus more as needed
1 bunch kale, stemmed and cut into bite-size pieces
1 kohlrabi, peeled and sliced into 1/4-inch half-moons
Salt and freshly ground black pepper Instructions: In a large saucepan over medium heat, heat the olive oil and butter until the oil is shimmering and the butter is melted, about 2 minutes. Add the onion and carrots and saute until the onions are tender, 5 to 8 minutes. Add the mushrooms and rice and cook for 5 minutes more, toasting the rice. Add the garlic. Add the stock. Bring the mixture to a boil, then reduce the heat to low. Add the kale and kohlrabi, cover and simmer until the wild rice is tender, about 20 minutes. Season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 32604,"Marinated Bistecca Fiorentina One 2-pound rib-eye steak, about 2-inches thick 2 cloves garlic, smashed
1/2 teaspoon chopped fresh rosemary, plus whole sprigs for basting
1/4 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon zest (1/2 lemon)
2 tablespoons olive oil
1 teaspoon kosher salt
1 lemon half, charred on the grill if desired
1/2 teaspoon coarse salt, to finish
Instructions: Place the steak on a rimmed plate or baking sheet and rub all over with the smashed garlic cloves. Sprinkle evenly with the rosemary, thyme and lemon zest. Drizzle with the olive oil. Rub the herb mixture into the meat. Allow to sit at room temperature for 30 minutes. Prepare a grill or grill pan for medium-high heat. Preheat the oven to 500 degrees F. Set a wire rack over a rimmed baking sheet. Sprinkle the steak evenly on both sides with the salt. Grill until nicely seared all around, about 5 minutes per side. Remove the steak to the wire rack, and transfer to the oven. Cook for an additional 15 minutes, flipping halfway through, or until an instant-read thermometer inserted in the middle of the steak reads 120 degrees F. Remove the steak to a plate, and squeeze the lemon half over the top. Let rest for 10 minutes before slicing. Finish with a sprinkling of coarse salt. ","[Chianti, Barolo, Cabernet Sauvignon, Malbec]" 32605,"Homemade Cranberry Nut Granola 1/3 cup pumpkin seeds 1/4 cup sunflower seeds Nonstick cooking spray 1/3 cup maple syrup 2/3 cup packed brown sugar 1/2 cup unsweetened cranberry juice 1 1/2 teaspoons ground cinnamon 2 cups old fashioned rolled oats 1/2 cup chopped roasted and salted almonds 1/4 teaspoon fine sea salt 1 cup dried cranberries Instructions: Preheat the oven to 350 degrees F. Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool. Reduce the oven temperature to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside. In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved. In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt. Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32606,"Pork Osso Bucco 6 pork shanks, 12 to 16 ounces each 2 tablespoons grapeseed oil 3 tablespoons salt and pepper, equal blend, plus more for seasoning 1/2 cup small-diced carrots 1/2 cup small-diced celery 1/2 cup small-diced onions 4 cups prepared veal stock or sauce 2 cups red wine, such as cabernet 2 sticks (1/2 pound) butter, softened Seasonal vegetables or pasta, for serving Instructions: Preheat the oven to 300 degrees F.
Drizzle the shanks with the oil and sprinkle with the salt and pepper blend, ensuring the seasoning is even. Next, place the shanks, mirepoix (carrots, celery, onions), 2 cups veal stock and the red wine in a roasting pan. Cover with foil and bake in the oven for 2 hours.
Once cooked, removed from the oven and remove the shanks from the simmered stock. Next, pour the simmered stock through a strainer into a medium saucepan.
Next, heat the simmered stock and remaining 2 cups veal stock over medium heat and slow simmer. Season with salt and pepper. Remove from the heat and stir in the butter to finish. Serve with seasonal vegetables or pasta. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 32607,"Super Green Smoothie 2 cups chopped mixed greens (such as kale, spinach, and/or Swiss chard) 1 1/2 cups cold coconut water 1 cup frozen pineapple chunks 1 green apple, peeled and chopped
1/2 avocado 2 teaspoons greens powder 2 teaspoons honey or agave 2 teaspoons grated fresh ginger
2 teaspoons fresh lemon juice Instructions: Blend the greens, coconut water, pineapple, apple, avocado, greens powder, honey, ginger, lemon juice and 1 cup ice in a blender until smooth. Pour into a glass. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 32608,"Farro with Caramelized Veggies and Apples Kosher salt 1 1/4 cups pearled farro
1 tablespoon olive oil
1 small onion, thinly sliced
1 tablespoon unsalted butter
1 medium turnip, cut into 1/2-inch pieces, plus the chopped greens
1 red apple, cored and cut into 3/4-inch pieces
1 pinch crushed red pepper flakes
Instructions: Bring a medium pot of salted water to a boil. Add the farro and cook, stirring occasionally, until al dente, about 25 minutes; drain. Meanwhile, heat the oil in a large skillet over medium-high heat. Reduce the heat to medium, add the onion and a pinch of salt and cook, stirring often, until soft and pale golden, about 15 minutes. Increase the heat to medium-high and add the butter. When melted, add the turnip, greens and apple and cook, stirring, until everything is tender and golden brown in spots, 10 to 12 minutes more. Add the farro and crushed red pepper to the skillet and stir to combine. Season with salt and serve warm. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 32609,"Tofu And Vegetable Tikka Masala 1 loaf medium-firm tofu, cut into 32 equally sized pieces 1 tablespoon canola oil + 2 teaspoons extra 1/2 teaspoon turmeric 1/4 teaspoon paprika or cayenne 1 small head cauliflower, florets only, trimmed 1 red bell pepper, cored and cut into 1\ squares 1 green bell pepper, cored and cut into 1\ squares 1/2 head of kale, stripped from their ribs, sliced thinly 1 jar Patak's? Tikka Masala Simmer Sauce Small handful cilantro, leaves and soft stems, minced Instructions: In a large bowl, mix 1 tablespoon canola oil, turmeric and paprika. Add tofu and toss gently to coat. Allow to marinate as you prep the rest of your vegetables. Bring a medium saucepan of water to a boil. Season with salt, and add cauliflower. Blanch, 2-3 minutes, or until cauliflower is crisp-tender. Drain and set aside. Warm a large nonstick skillet over medium-high heat. When the pan is hot, add the tofu, and cook until golden brown on at least one side. Remove from heat. Add 2 teaspoons oil to the pan. When shimmering, add red and green bell peppers. Saute a couple of minutes until slightly softened and blistered. Add kale, toss to coat with oil, and then cover. Cook 5 minutes until wilted slightly. Add cauliflower, tofu and jar of Tikka Masala Sauce. Stir to coat all the vegetables. Turn down pan to a simmer. Cover, and cook 10-15 minutes. Sprinkle with cilantro. Serve over rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32610,"Manila Clam Chowder 1/8 cup vegetable oil 1 3/4 cups butter (3 1/2 sticks) 2 cups medium diced celery 2 cups medium diced onions 1 3/4 cup all-purpose flour 1 quart clam juice 1 pint heavy cream 6 large potatoes, peeled and diced medium 2 pounds fresh shucked manila clams (approximately 12 to 14 dozen manila clams in shell) 3 teaspoons salt 2 teaspoons pepper 2 tablespoons crab boil seasoning (recommended: Old Bay) Instructions: In a large saucepan, heat oil and butter and add celery and onions, sauteing until translucent. Add flour to make a roux. Add clam juice and mix well to integrate flavors. Reduce heat to low, add cream and bring slowly to a simmer. Add potatoes, and let cook until just fork tender. As potatoes begin to soften, stir in clams and continue to simmer until clams become opaque, but be careful not to overcook the potatoes. Season with salt, pepper and crab boil seasoning, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 32611,"Ginger Salad 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 2 tablespoons rice wine vinegar 1 tablespoon fresh ginger, peeled and chopped 3/4 cup canola oil Kosher salt 1/8 teaspoon fresh ground black pepper 1/2 head iceberg lettuce, shredded 2 tablespoons chopped fresh parsley leaves Lemon slices, for garnish Instructions: In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth. Then turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste. Place shredded lettuce piled high in the center of a bowl with edges. Add dressing to lettuce and toss. Sprinkle parsley around the edges of the bowl and garnish with a lemon slice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 32612,"Flatbread Salad Pizza 1 tablespoon sherry vinegar 3 medium roasted garlic cloves 1 teaspoon honey 1/2 teaspoon table salt 1/4 teaspoon freshly ground black pepper 3 tablespoons olive oil 10 ounces mixed winter greens (arugula, radicchio, endive, escarole), rinsed and torn into bite-sized pieces 4 ounces storebought flatbread crackers (or lavash) 2 ounces aged pecorino, shaved into paper thin pieces Instructions: Combine the vinegar, garlic, honey, salt, and pepper in a small bowl and whisk until salt is dissolved. Whisking constantly, slowly pour in the oil until completely incorporated. Taste and adjust the seasoning as desired.
Pour the dressing on the greens and toss to coat. Put the salad on the flatbread, scatter cheese on top, and serve.
Calories: 260; Total Fat: 17 grams; Saturated Fat: 5 grams; Protein: 9 grams; Total Carbohydrates: 19 grams; Sugar: 2 grams; Fiber: 2.5 grams; Cholesterol: 14 milligrams; Sodium: 730 milligrams ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]" 32613,"Citrus Flan One 14-ounce can sweetened condensed milk 1/4 teaspoon kosher salt Zest from 1 lemon, plus slices to garnish Zest from 1 lime Zest from 1/2 orange, plus slices for garnish 5 large egg yolks 4 large eggs 1 teaspoon vanilla extract Cookies, for serving, optional Instructions: Preheat the oven to 325 degrees F.
In a medium saucepan, stir together the condensed milk, 1 1/2 cups water and the salt. Bring to a simmer and cook until the ingredients are fully integrated, 5 to 8 minutes. Remove from the heat. Add the citrus zests and allow to cool.
In a medium bowl, whisk together the egg yolks, eggs and vanilla. Pour the condensed milk mixture over the eggs and whisk to blend.
Fill the ramekins about three-quarters each with the liquid and place the water bath in the center of the oven. Bake until they are almost firm in the center when lightly shaken, 45 to 50 minutes. Refrigerate until cooled.
Serve the ramekins topped with slices of fresh orange and lemon, or by themselves with some cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 32614,"Sausage-and-Basil-Stuffed Tomatoes 8 medium tomatoes, preferably with stems intact 4 tablespoons extra-virgin olive oil Pinch of cayenne pepper 3/4 pound luganega or sweet Italian sausage, casings removed 1 teaspoon herbes de Provence 1 small green bell pepper, diced 1/2 large onion, diced 1 stalk celery, diced, plus a handful of celery leaves 1 small clove garlic, minced 2 cups bread cubes (from about 1/2 baguette) 1 cup fresh basil 1/2 cup walnut pieces 1/3 cup grated parmesan cheese Instructions: Preheat the oven to 400 degrees F. Using a serrated knife, slice off the top quarter of each tomato and reserve the tops. Scoop out the pulp from inside each tomato and transfer it to a food processor. Add 2 tablespoons olive oil and the cayenne to the food processor and process until smooth; pour into a 9-by-13-inch baking dish. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage, herbes de Provence, bell pepper, onion, diced celery and garlic. Cook, stirring, until the sausage browns, about 5 minutes. Transfer the sausage mixture and bread cubes to the food processor and pulse until chopped. Pack the tomatoes with the sausage-bread mixture so the stuffing is domed on top. Put the stuffed tomatoes in the baking dish on top of the sauce. Place the basil, walnuts, cheese and celery leaves in the food processor and chop. Sprinkle onto the tomatoes. Put the tomato tops, cut-side down, between the stuffed tomatoes. Bake until the stuffing is golden, about 20 minutes. Cover each tomato with a top and serve with the sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 32615,"Honey Mustard Salad Dressing 3/4 cup mayonnaise 1/2 cup yellow mustard
1/2 cup honey
Instructions: Put the mayonnaise, mustard and honey in a mixing bowl and whisk together until evenly incorporated. ","[Chardonnay, Riesling, Gewrztraminer]" 32616,"Cheese Fondue 2 1/2 cups shredded muenster cheese (about 8 ounces) 2 1/2 cups shredded jarlsberg cheese (about 8 ounces) 1 tablespoon plus 1 teaspoon cornstarch 1 clove garlic, smashed 1 cup dry white wine 1 tablespoon fresh lemon juice 1 tablespoon dry sherry 1 teaspoon dijon mustard 1/4 teaspoon cayenne pepper Cubed crusty bread, for dipping Instructions: Toss the cheeses and cornstarch in a medium bowl; set aside. Rub the garlic all over the inside of a fondue pot, then discard. Add the wine and lemon juice to the pot and bring to a simmer over medium-high heat. Add the cheese mixture in batches, whisking until melted before adding more. (The mixture may look separated or curdled at this point.) Reduce the heat to medium and add the sherry, mustard and cayenne pepper; continue cooking, whisking, until incorporated, 1 more minute. Keep warm over low heat. Serve with bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32617,"Pumpkin Parfaits 2 cups pumpkin pie filling (scooped from cooked pie) 2 cups vanilla ice cream or frozen yogurt, softened 8 tablespoons whipped cream or whipped topping 4 tablespoons candied walnuts or pecans Instructions: Spoon 1/4 cup of pumpkin into 4 tall glasses. Top with 1/4 cup of ice cream or frozen yogurt. Repeat layers of pumpkin and ice cream. Top with whipped cream and candied nuts. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 32618,"Taro Infused with Lemon Grass and Ginger 3 pounds taro, peeled and cubed 2 cups coconut milk 1 cup macadamia nuts, toasted and smashed 1 stalk lemon grass, split 2-inch piece ginger root 2-inch piece galangal root Salt and freshly ground black pepper Instructions: Boil the taro in water for 1 hour or until tender. In another saucepan, combine remaining ingredients over low heat. Cover and let steep while the taro cooks. Drain the taro and transfer to a mixing bowl. Pass the infused milk through a sieve to remove the solids and add to the bowl of taro. Mash the taro as you would potatoes. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 32619,"Prawns/Shrimp with Maryam Zaira Sauce 1 cup good store-bought preferably organic mayonnaise 1/4 cup harissa 1 teaspoon lime juice 1 teaspoon honey 1 pound shell on cooked prawns /shrimp Instructions: Mix together all the sauce ingredients, and put into a bowl for dipping. Arrange the prawns on a plate for people to pluck, peel and dip into the sauce, making sure you have enough in the way of plates or saucers dotted about the place for detritus. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32620,"Balsamic Glazed Fruits 5 tablespoons freshly squeezed lemon juice 4 large pears, peeled, cored, and cut into 8 wedges 2 large apples, peeled, cored, and cut into 8 wedges 3 tablespoons unsalted butter 1 teaspoon finely chopped fresh rosemary leaves 2 bay leaves 1/3 cup balsamic vinegar 1/3 cup packed light brown sugar Salt and freshly ground black pepper Instructions: Preheat the oven to 250 degrees F. Measure 2 tablespoons lemon juice into a large non-reactive bowl. Add the fruit to the bowl and toss to coat. Melt the butter over medium heat in a non-reactive roasting pan or rimmed baking sheet. Cook until it stops foaming and turns light brown. Add the rosemary, bay leaves, vinegar, remaining lemon juice, and brown sugar. Bring to a boil, stir well until the sugar has melted, and simmer until slightly reduced. Season the cut fruit with a pinch of salt and pepper and pour into the roasting pan. Stir well until evenly coated. Spread the fruit into a single layer and place in the oven. Let cook slowly about 6 hours, turning the pieces over every hour for at least the first 3 hours. To test whether the fruit is ready, remove a piece after 2 hours and let cool for a few minutes. Taste to see if the flavor is intense enough for your palate. Do not let the fruit get as dry as a fruit leather. It should still be moist and flexible. Remove any pieces that are done before the rest. Remove from the oven, let cool completely, and store in a tightly sealed container. Refrigerate, if not consumed within 2 days. Let come to room temperature or warm gently before serving, if refrigerated. The fruit will keep a week or more in the refrigerator. Cook's Note: Oven-drying is a technique for intensifying flavor. If the fruit is watery, it may take up to 8 hours to dry. If the fruit is at its peak, ripe, and firm, it may take far less time. ","[Barolo, Chianti, Tempranillo, Grenache Blanc]

" 32621,"Roasted Corn, Zucchini and Jalapeno Salad 3/4 cup extra-virgin olive oil 1/4 cup freshly squeezed lime juice (from 2 or 3 limes) Kosher salt and freshly ground pepper
4 ears corn, roasted, kernels cut off (see below)
4 large zucchini, chopped into small pieces
1 jalapeno, stemmed, seeded and finely chopped
1/2 cup finely chopped fresh cilantro
1 cup chicharron (pork cracklings), for serving
Instructions: Place the olive oil and lime juice in a small bowl. Whisk until combined and season to taste with salt and pepper. Combine the corn kernels, zucchini, jalapeno and cilantro in a large bowl. Toss with the lime dressing until combined. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours and up to 1 day before serving. Transfer to a serving bowl and serve with the chicharron alongside for dipping. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 32622,"Tuna Club and Peppers 8 thick slices slab bacon 1/2 cup mayonnaise 1 to 2 tablespoons lemon juice 1/2 teaspoon minced garlic Pinch turmeric 1/4 teaspoon ground cumin Salt and freshly ground black pepper 6 slices brioche or egg bread or good quality multi-grain bread 8 ounces fresh tuna 1/2 cup julienned roasted red or yellow bell peppers (fresh or from jar) 2 cups washed and dried fresh arugula leaves Instructions: Start to cook the bacon so that it becomes crisp. Meanwhile combine the mayonnaise with lemon juice, garlic, turmeric and ground cumin and season to taste with salt and pepper. Pan grill the bread, just until dried out or toasted; pan grill the tuna, only 3 minutes a side, or until rare. Remove bacon to paper towels to drain. To assemble, spread each slice of bread with mayonnaise, on one side only. Slice the tuna into thin diagonal pieces. Set some arugula on bottom of bread, then top with bacon, peppers and tuna and bread, mayonnaise side down; repeat and finish with third slice of bread; repeat for the other sandwich. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32623,"Cucumber with Black Caraway Seed whole grain bread, toasted cucumber, thinly sliced fresh mozzarella, thinly sliced black caraway seeds (aka nigella, or black cumin) sprinkle of salt Instructions: Assemble a thin to medium (depending on preference) layer of cheese on slice of bread, and sprinkle with salt to taste. Add one layer of cucumber, and sprinkle on black caraway seeds. Press together bread to make a compact panini-style flat sandwich (but do not heat), slice, and enjoy! ","[Chenin Blanc, Grner Veltliner, Vermentino, Albari?o]" 32624,"Duck Confit Quesadilla 2 cups kosher salt 2 cups sugar
10 sprigs fresh thyme
6 whole duck legs and thighs
2 quarts rendered duck fat
6 flour tortillas
1 cup shredded smoked Gouda cheese
1/2 cup caramelized onions
Unsalted butter, for browning Your favorite jam or jelly, for serving Instructions: Combine the salt, sugar and thyme in a food processor and buzz until the mix is green. Liberally coat the duck in the mixture. Let sit in the cure, refrigerated, for 24 hours. Preheat the oven to 300 degrees F. Remove the duck from the cure and rinse off any excess curing mix. Pat dry. Lay out the duck in a deep casserole dish and cover with the duck fat. Cover and cook for 3 to 3 1/2 hours. Remove the duck and let cool; strain the fat and save for later use. Once the duck is cool enough to handle, pick the meat apart from the bones and discard the skin. Assemble the quesadillas like a grilled cheese sandwich, filling the tortillas with the cheese, caramelized onions and shredded duck, folding one side over the other. Cook gently in a large skillet over medium heat on each side for 3 minutes in a little butter (or the duck fat!) until the tortillas are golden brown and the cheese is gooey. Serve with your favorite flavored jam or jelly. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 32625,"Butternut Squash Soup 1 tablespoon olive oil 1 onion, chopped
1 medium butternut squash, peeled and chopped
2 cloves garlic, minced
6 cups hot chicken stock
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1/4 cup heavy cream 1/4 cup sour cream
Instructions: For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze. For the topping: When read to serve, mix together the cream and sour cream in a small bowl. Drizzle designs over the soup with the mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32626,"Spaghetti-and-Meatball Cake 1 18.25-ounce box chocolate cake mix (plus required ingredients) 2 16-ounce tubs vanilla frosting 2 to 4 drops yellow food coloring 1/2 teaspoon cocoa powder 1 16-ounce bag frozen strawberries, thawed White chocolate, for grating Instructions: Make two 8-inch-round chocolate cakes as the cake mix label directs; cool completely. Crumble 1 cake into a bowl. Squeeze a handful of crumbs into a 2-inch ball; roll between your hands until smooth. Repeat to make 2 more cake balls. Sprinkle some of the remaining cake crumbs on a clean surface. One at a time, roll the cake balls in the crumbs, pressing lightly to coat. If necessary, moisten the cake balls with water to help the crumbs stick. Assemble the cake: Put the remaining whole cake on a serving plate or cake board. Spread about 1 1/2 cups vanilla frosting on the cake with an offset spatula; run the spatula around the sides to make it smooth. Arrange the cake balls on the cake. Mix the remaining frosting, the yellow food coloring and cocoa in a bowl; transfer to a pastry bag with a small round tip. Pipe the yellow frosting around the cake balls in a figure-eight motion to look like spaghetti. Make the strawberry sauce: Puree the strawberries in a food processor until slightly smooth with a few chunks. Spoon 1/2 cup strawberry puree around the meatballs to look like sauce. Grate white chocolate on top of the cake to look like parmesan cheese. Serve the cake with the remaining strawberry puree on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32627,"Bacon-Cheese Biscuits 4 slices thick-cut bacon 2 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon kosher salt 1 tablespoon chopped fresh chives 6 tablespoons cold unsalted butter, cut into small pieces, plus melted butter for brushing 1 cup grated Colby or cheddar cheese 1 cup buttermilk Instructions: Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon. Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose. Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter. Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32628,"Healthy Banana Oat Muffins 1 stick (8 tablespoons) unsalted butter 1 1/2 cups whole wheat pastry flour or white whole wheat flour 1/2 cup plus 2 tablespoons rolled oats 1 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup reduced-fat sour cream 1/2 cup packed dark brown sugar 1 teaspoon pure vanilla extract 2 large eggs 2 medium bananas, peeled and cut into 1/2-inch pieces (about 1 heaping cup) Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Melt the butter in a small skillet set over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the butter to a medium mixing bowl to cool slightly. In a large bowl, combine the flour, 1/2 cup of the oats, the baking powder, salt and baking soda. Add the sour cream, sugar and vanilla to the browned butter and whisk. Add the eggs and whisk until combined. Fold the wet ingredients into the dry ingredients and mix until just combined. Then fold in the bananas (don't worry if there are a few lumps). Divide the batter evenly among the prepared pan. Sprinkle with the remaining 2 tablespoons oats. Bake until the muffins are light golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a wire rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32629,"Macadamia Nut-Coffee Rugelach 8 ounces cream cheese, at room temperature 3/4 cup granulated sugar 1 1/2 teaspoons pure vanilla extract 3/4 teaspoon salt 2 1/2 cups all-purpose flour, plus more for dusting 2 sticks cold unsalted butter, cut into pieces 1/4 cup packed light brown sugar 2 teaspoons ground cinnamon 3 tablespoons instant coffee 1 large egg, lightly beaten 3/4 cup finely chopped macadamia nuts Instructions: Pulse the cream cheese, 1/2 cup granulated sugar, the vanilla and salt in a food processor until smooth. Add the flour and butter; pulse until the dough just comes together. Divide among 3 sheets of plastic wrap; shape into disks. Wrap and chill until firm, at least 1 hour. Whisk the remaining 1/4 cup granulated sugar, the brown sugar and cinnamon in a bowl; set aside. Let the dough soften slightly at room temperature, about 5 minutes. Working with 1 disk at a time, dust the dough with flour and roll out into a 9-inch round between 2 pieces of parchment. (If the dough gets too soft, return to the refrigerator.) Line 2 baking sheets with parchment paper. Brush each round of dough with the beaten egg, leaving a 1-inch border (refrigerate the remaining beaten egg). Sprinkle each with 1 tablespoon instant coffee, 1/4 cup nuts and 3 tablespoons of the cinnamon sugar; press into the dough. Slice each round into 12 wedges. Starting from the wide ends, tightly roll up the wedges. Arrange 2 inches apart on the baking sheets. Refrigerate until firm, 30 minutes. Position racks in the upper and middle thirds of the oven; preheat to 350 degrees F. Brush the cookies with the remaining beaten egg, then sprinkle with the remaining cinnamon sugar. Bake, switching the pans halfway through, until lightly browned, about 30 minutes. Let cool completely on the baking sheets. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 32630,"Espresso Chocolate Cheesecake with Dark Rum 2 cups chocolate cookies 1 cup hazelnuts 1 stick butter, melted 1/4 cup sugar 1 1/2 cups of heavy cream 3 tablespoons cocoa powder 3 tablespoons espresso powder (you can use instant coffee) 1/8 teaspoon salt 2 pounds cream cheese, softened 1/2 cup dark rum 1 1/4 cups sugar 1 pound chocolate melted - bittersweet chocolate should be cooled to warm 4 eggs Instructions: Preheat the oven to 350 degrees. For the crust, grind the chocolate cookies and hazelnut with the sugar into a coarse crumb. Add the melted butter and combine. Press into the bottom of a 9-inch spring form pan. Bake crust for 10 minutes until set and place on a rack to cool. Once the crust is cool, wrap the outside of the pan in a double layer of aluminum foil to seal it. To make the water bath for baking the cake, place the spring form pan in a roasting pan and fill the roasting pan with water until it reaches half way up the side of the spring form pan. For the Espresso Chocolate Cream, heat 1/2 cup cream and add cocoa, espresso and salt. Whisk until smooth, let cool and add remaining cream and rum. Beat the cream cheese in an electric mixer until smooth and fluffy. Add sugar and beat well. Mix in melted chocolate and, once incorporated, add espresso cream mixture. Mix thoroughly, making sure there are no clumps. Add eggs 1 at a time. Pour mixture into crust resting in the water bath. Bake for 1 hour and 15 minutes and then turn off oven and leave cake in for another hour. Cool and chill, at least overnight.; ","[Barolo, Syrah, Zinfandel, Port]

" 32631,"Melon and Prosciutto 1/2 Galia melon (or your favorite melon) Juice of 1/2 lime 1 teaspoon freshly ground pepper 1/4 pound prosciutto or Serrano ham, thinly sliced Instructions: Cut off the rind of the melon, then slice the melon into long wedges and put on a platter. Squeeze the lime juice over the melon and sprinkle with the pepper. Fold up the ham and arrange alongside the melon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 32632,"Coriander-Crusted Skate with Spaghetti Squash and Frizzled Brussels Sprout Leaves 1 (3 to 3 1/2-pound) spaghetti squash Extra-virgin olive oil Kosher salt 1 teaspoon cayenne pepper 4 boneless skinless skate wing fillets 1 tablespoon coriander seeds, toasted and ground Flour, for dusting 3 cloves garlic, smashed Pinch crushed red pepper flakes 1 pint Brussels sprouts, each sprout pulled apart into leaves 1 bunch cilantro, leaves picked and coarsely chopped 1 lemon, cut into wedges Instructions: Preheat the oven to 375 degrees F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the halves with olive oil and sprinkle with salt and cayenne pepper. Arrange them on a sheet pan and roast them, flesh side down, until the outside of the squash can be easily pierced with a fork, about 1 hour. Remove from the oven, cover with foil and keep in a warm place. Add olive oil to a large saute pan until it is about 1/4-inch deep, and put over high heat. While the oil is heating, pat the skate dry with paper towels. Season the fish with salt and the ground coriander seed. When the oil is very hot but not yet smoking, dredge the skate wings in flour and shake of the excess. The fish should go IMMEDIATELY from the flour to the oil, no pausing! If all the fish will not fit in the pan at the same time, only flour the ones that will fit in the pan. Premature flouring will result in a gummy gritty skate wing. The oil should be hot and sizzling when the fish goes in. Cook each piece of fish until golden brown and crispy, about 3 to 4 minutes on each side. Remove from the oil and blot immediately on paper towels. Season with salt, to taste. If working in batches, keep the cooked fish warm in a preheated 225 degree F oven. While the fish is cooking, coat another large saute pan with olive oil, add the smashed garlic cloves and a pinch of crushed red pepper and put the pan over medium-high heat. When the garlic is golden brown and aromatic, remove it and discard. Add the Brussels sprouts to the pan and season them with salt. Saute the sprouts until they get very brown and crispy. Using a large fork, scrape the flesh out of the spaghetti squash, it should look like...spaghetti! Add it to the frizzled sprouts and season again with salt. Stir together and toss in the chopped cilantro, reserving a little to garnish the fish. Arrange some of the squash/and sprout mixture on each serving plate. Lean the crispy skate next to it and sprinkle with the remaining cilantro and a squeeze of lemon juice. Let's go skating! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 32633,"Southeast Asian Chicken Salad with Fresh Green Grapes DRESSING: 2 tablespoons vegetable oil 2 tablespoons lime juice 2 tablespoons fish sauce* or soy sauce 2 cloves garlic, minced 1 jalapeno, minced and seeded if you like it not too hot SALAD: 3 tablespoons basil, fresh chopped 1 tablespoon mint, fresh chopped 1 tablespoon cilantro, chopped 1/2 cup red onion, thinly sliced 1 1/2 cups California green seedless grapes, rinsed 3 cups chicken meat, cooked chopped 1/2 Instructions: In mixing bowl whisk together first set of ingredients until well combined. Add remaining ingredients and toss to coat. *Use Vietnamese or Thai fish sauce if available for an authentic Southeast Asian flavor. If you cant find fish sauce, use soy sauce instead. Nutritional Stats: Calories 135; Protein 15 g; Carbohydrate 6.5 g; Fat 5 g; 36% Calories from Fat; Saturated Fat 1 g; Cholesterol 40 mg; Sodium 346 mg; Fiber .5 g. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32634,"Apple-Cranberry Kissel with Sweet Sour Cream 5 Granny Smith apples, peeled, cored and chopped 2 cups cranberry juice 1 cup sugar 1 teaspoon ground cinnamon 3 tablespoons potato starch 1 cup cold water 1 1/2 cups sour cream 1/4 cup brown sugar 1 teaspoon fresh lemon juice 8 to 10 gingersnaps, crushed Instructions: Add the apples, cranberry juice, sugar and cinnamon to a saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until the apples are very soft, about 10 minutes. Dissolve the potato starch in 1 cup cold water. Pour this slurry into the hot apple mixture, stirring constantly. Continue stirring until the kissel starts to bubble again, about 1 minute. Remove from the heat and pour into individual dessert dishes. Allow them to cool then refrigerate them for at least 2 hours. In a small bowl mix the sour cream with the brown sugar and lemon juice. To serve, put a good dollop of the sweet sour cream on top of the kissel and swirl it in with a spoon. Garnish with the crushed gingersnaps. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32635,"Ricotta Sherbet 1 cup sugar 1 bunch fresh mint, plus more for garnish 24 juniper berries 2 cups fresh ricotta 1 16-ounce container sour cream 1/4 cup light corn syrup 2 tablespoons fresh lemon juice Instructions: Combine 1 cup water, the sugar, mint and juniper berries in a medium saucepan; bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 2 minutes. Remove from the heat and let cool completely, then strain into a large bowl. Add the ricotta, sour cream, corn syrup and lemon juice to the bowl and whisk until smooth. Strain the mixture through a fine-mesh sieve into another large bowl, using a rubber spatula to push the mixture through until only dry curds remain in the sieve. Pour the liquid into an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a plastic container, cover and freeze until firm, 2 to 3 hours. Scoop into bowls and garnish with mint. ","[Prosecco, Moscato, Vinho Verde, Cava]" 32636,"Chocolate Truffle Cake 4 ounces bittersweet or semisweet chocolate, cut into small pieces 3 tablespoons heavy cream 1 tablespoon unsalted butter 2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.) 8 fresh perfect raspberries, optional 5 ounces bittersweet chocolate, cut into small pieces 5 ounces unsalted butter, cut into small pieces 3 eggs, at room temperature 3 egg yolks, at room temperature 1/2 cup sugar 5 tablespoons plus 1 teaspoon all-purpose flour Whipped Cream, optional Ice Cream, optional Instructions: TRUFFLES: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes. Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes. CAKE: Position the rack in the center of the oven and preheat to 350 degrees F. Butter or coat 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups with vegetable spray, Line bottoms with rounds of waxed paper. In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly. Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 32637,"Potato Noodles Potatoes Peanut oil Instructions: Peel potatoes and then slice into thin slices. Wash sliced potato in water and let sit. Drain the water. Deep-fry the potato slices in peanut oil until crispy. Garnish chicken. ","[Chardonnay, Sauvignon Blanc, Riesling]" 32638,"Surf 'n Turf Paella 1 1/4 cups uncooked basmati brown rice, rinsed One (6-ounce) boneless strip steak 1/2 teaspoon salt Freshly ground black pepper Cooking spray 2 teaspoons olive oil 2 garlic cloves, minced 1 onion, sliced 1 bell pepper, seeded and chopped 2 plum tomatoes, coarsely chopped 1/4 cup broken whole-wheat spaghetti 1 1/2 cups chicken broth 1/2 teaspoon crushed saffron threads 1 cup frozen peas 1/2 pound large shrimp, shelled and deveined 2 tablespoons chopped fresh cilantro leaves 6 olives, coarsely chopped Instructions: Cook rice in a large pot of generously salted boiling water, as you would cook pasta, until it is tender, about 30 minutes. Meanwhile, season each side of the steak with 1/4 teaspoon of the salt and freshly ground black pepper, to taste. Preheat a large nonstick skillet over medium-high heat and spray the steak with nonstick spray. Add the steak and cook until browned, about 5 minutes. Flip and continue cooking on the other side until browned, 5 minutes more. Transfer the cooked steak to a plate and let rest. Heat the oil in the same skillet over medium-high heat. Add the garlic, onion, and bell pepper. Cook, covered, over medium heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Stir in the tomatoes, broken spaghetti, chicken broth, and saffron and cook until the pasta is cooked through, 8 minutes. Drain the rice and add to the pot along with the peas. Stir until warm. Arrange the shrimp on top of the rice, cover and let shrimp steam until shrimp is just cooked through and pink, about 3 minutes. While the shrimp cooks, slice steak against the grain into 1/4-inch thick slices. Lay over the paella. Remove from the heat. Scatter cilantro and olives over the top and serve warm from the pan. ","[Cabernet Sauvignon, Pinot Noir, Tempranillo, Garnacha]

" 32639,"Crostini with Ricotta and Pink Peppercorns 1/2 baguette 1/4 cup extra-virgin olive oil 1/2 teaspoon kosher salt 1 cup ricotta cheese 1 teaspoon grated lemon zest 3 tablespoons extra-virgin olive oil 1/8 teaspoon kosher salt 1/4 cup honey 1 1/2 tablespoons flaky salt, such as Maldon 2 tablespoons pink peppercorns, crushed Instructions: Make the crostini: Preheat the oven to 400 degrees F. Cut the baguette on a slight bias into 1/4-inch slices. Brush each slice with the olive oil and place on a baking sheet. Sprinkle with the kosher salt and bake for 10 to 12 minutes, or until golden brown and crunchy. Set aside to cool. Assemble the crostini: In a small bowl, whisk together the ricotta, lemon zest, olive oil and kosher salt. Once the crostini are cool, top each one with 1 heaping tablespoon of the ricotta mixture, a drizzle of honey, a pinch of flaky salt and a sprinkling of crushed pink peppercorns. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 32640,"Ice Cream Sandwich Stars 3 pints vanilla ice cream 4 tablespoons unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour, plus more for the pan 2 teaspoons pure vanilla extract 1 1/2 teaspoons red gel food coloring 1/2 cup whole milk
1/2 cup malted milk powder (such as Carnation original) 3/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 cup vegetable shortening 3/4 cup granulated sugar 3/4 cup packed light brown sugar 3 large egg yolks
Red, white and blue nonpareils, for decorating Instructions: Line a baking sheet with parchment paper and place in the freezer. Working quickly and with one pint at a time, turn each pint of ice cream on its side and cut off the cardboard container. Starting with the wide end, slice off three or four 1/2-inch-thick rounds from each pint. Cut out stars from the ice cream using a 3 1/4-inch star-shaped cookie cutter, transferring the cutouts to the baking sheet in the freezer as you go. Freeze until solid, about 2 hours. (Transfer the ice cream trimmings to a resealable container and reserve for another use.) Position a rack in the upper third of the oven; preheat to 325 degrees F. Butter a rimmed 13-by-18-inch baking sheet and line with parchment paper; butter the parchment, dust with flour and tap out the excess.
Stir the vanilla and red gel food coloring into the milk in a liquid measuring cup. Whisk the flour, malted milk powder, salt, baking powder and baking soda in a medium bowl. Beat the butter, shortening, granulated sugar and brown sugar in a large bowl with a mixer on low speed until combined. Increase the mixer speed to medium high and beat until pale and fluffy, about 5 minutes. Add the egg yolks, one at a time, and beat, scraping down the bowl as needed, until just combined. Reduce the mixer speed to low and beat in the flour mixture, then gradually beat in the milk mixture. Increase the mixer speed to medium and beat until smooth.
Spread the batter in the prepared pan and sprinkle with nonpareils. Bake on the upper oven rack until just set and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely in the pan, then loosen the edges with a paring knife and turn out onto a cutting board; discard the parchment paper. Cut out 20 stars as close together as possible using the same star-shaped cookie cutter. Sandwich the ice cream between the cookies, pressing gently to adhere. Freeze until firm, 1 to 2 hours.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 32641,"Apple Martini 1-ounce vodka 1-ounce apple schnapps Splash sweet and sour mix Instructions: In a shaker filled with ice, combine the vodka and apple schnapps. Add a splash of sweet and sour. Shake, and strain into a martini glass. ","[Chardonnay, Riesling, Gewrztraminer]" 32642,"Wholegrain Mustard and Ginger Cocktail Sausages Scant 1/2 cup ginger conserve Scant 1/2 cup wholegrain mustard 1 tablespoon garlic oil 1 tablespoon soy sauce 50 skinny breakfast sausage links 1 round (approx. 9 inch diameter) thick-crust sourdough or rye bread loaf, for serving (optional) Instructions: Preheat the oven to 350 degrees F. In a bowl, whisk together the ginger conserve, mustard, garlic flavored oil and soy sauce. Turn the sausages in the mustardy mix and then arrange them on either a large, shallow-sided tin or 2 smaller tins. The height of the tin's sides will determine how quickly the sausages color and cook. If you are using high-sided tins, they will need about 45 minutes in the oven; cooked on a shallower tray, 30 minutes should be fine. And do line with foil or use throwaway foil trays, or washing-up will be a nightmare. To serve the sausages in their bread bowl, cut a circle around the top of the bread to take off a \lid. Put this lid on one side for a moment, and tear and pull out the doughy filling with your hands, leaving the crust intact so that you have a hollow bowl. Fill this emptied-out loaf with as many sausages as you can - you may have to top up with a few as you go - and then you can balance the lid at a jaunty angle for maximum effect and your guests' amusement. Serve with a small pot of cocktail sticks to spear the sausages, but if you're skipping the bread bowl option, let the hot sausages cool slightly before handing them out. Make ahead note: Put coating mixture in a resealable bag, add sausages and refrigerate for up to 2 days - put bag in bowl or on plate in case of leakage. Cook as directed in recipe. Freeze note: The sausages can be frozen in bag with coating for up to 3 months. Defrost overnight in fridge - put bag in bowl or on plate in case of leakage. Cook as directed in recipe. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32643,"Cous Cous Upma 2 tablespoons vegetable oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1 teaspoon minced gingerroot 2 cloves garlic, minced 1 onion, minced 1 cup chopped green bell pepper 2 cups green beans 4 firm, ripe tomatoes, cut into 1-inch pieces Salt 2 cups water 1 chicken bouillon cube 1 2/3 cups cous cous Fresh lemon juice Minced fresh cilantro Instructions: In a deep nonstick skillet set over moderate heat, warm the oil until it is hot. Add the mustard and cumin seeds, and cook, stirring, 1-minute. Add the gingerroot and garlic, and cook, stirring, 1 minute more. Add the onion and green bell pepper to the seasonings and cook, stirring occasionally, for 5 minutes. Add the green beans, tomatoes, and salt, and cook, stirring occasionally, for 5 minutes more. Add the water, bouillon cube, and salt, to taste. Bring to a boil, stirring, and add cous cous. Simmer, stirring occasionally, for 5 to 10 minutes, or until liquid is absorbed. Remove from heat, cover, and let stand 5 minutes. Before serving, stir in lemon juice and cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 32644,"BLT Ranch Burger 1 cup mayonnaise 1/2 cup buttermilk
2 tablespoons minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1 pound lean ground beef (80/20) 1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 potato buns, buttered and toasted
8 pieces cooked bacon, cut in half
1 ripe tomato, sliced
Bibb lettuce leaves, for topping Instructions: For the dressing: Combine the mayonnaise, buttermilk, chives, parsley, salt, pepper and garlic powder in a medium bowl and mix well. Refrigerate until ready to serve. For the burgers: Preheat an outdoor grill to medium-high heat. In a bowl, combine the beef, Worcestershire sauce, egg, salt and pepper. Shape into 4 patties. Grill the patties for about 5 minutes per side for medium doneness. Place each patty on a bun and top with bacon, tomato, lettuce and a generous dollop of dressing. Close the burgers with the top bun half and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32645,"Garden Focaccia 4 cups all-purpose flour 1 1/4-ounce packet instant yeast (2 1/4 teaspoons) 7 tablespoons extra-virgin olive oil, plus more for your hands 1 tablespoon honey 1 tablespoon kosher salt Cooking spray Assorted sliced vegetables and fresh herbs, for topping Flaky salt, for sprinkling Instructions: Combine 1 1/2 cups flour with 1 cup room-temperature water and 1/4 teaspoon yeast in a medium bowl. Stir to make a shaggy dough, making sure there are no dry pockets of flour or yeast. Cover with plastic wrap and let rise at room temperature until there are large air bubbles on the surface and the dough has risen, about 4 hours. Combine 3/4 cup warm water with 3 tablespoons olive oil and the honey in a liquid measuring cup; stir to dissolve the honey. Combine the remaining 2 1/2 cups flour, 2 teaspoons yeast and the kosher salt in a large bowl; stir to combine and make a well in the center. Pour the honey mixture into the well. Add the risen dough mixture and stir until combined. It will be very stretchy, but continue stirring until a shaggy dough forms, making sure there are no dry pockets of flour or yeast. Cover with plastic wrap and let rise at room temperature until more than doubled in size and there are air bubbles on the surface, 1 to 2 hours.
Coat a rimmed baking sheet with cooking spray, then pour 3 tablespoons olive oil in the middle. Oil your hands, then run your hands down the inside of the bowl and remove the dough (it will deflate). Transfer the dough to the baking sheet and turn to coat in the oil. Shape the dough into a 12-inch-long oval, gently tucking the edges under if the dough spreads too much. Cover with plastic wrap and let rise at room temperature until doubled in size and there are air bubbles on the surface, 30 minutes to 1 hour.
Preheat the oven to 425? F. Uncover the dough, then press with your fingertips to create dimples in the surface. Top with vegetables and herbs in a garden pattern.
Drizzle the dough and vegetables with the remaining 1 tablespoon olive oil and gently rub it into the vegetables, pressing them into the dough. Sprinkle with flaky salt. Bake until the bottom of the focaccia has browned, the top is golden and the vegetables are tender, 25 to 30 minutes. Let cool at least 15 minutes on the baking sheet. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 32646,"Raspberry-Cherry Chocolate Poppers 3/4 cup heavy cream 8 ounces dark chocolate (70 percent), chopped fine
Three .33-ounce packages cherry Pop Rocks
12 raspberries
Mini gold stars, for garnish, optional Instructions: Special equipment: a 12-cup silicone mini muffin pan Add the heavy cream to a small saucepan and warm it gently over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the hot cream over the chocolate. Let sit for about 2 minutes, then stir with a whisk, working from the center of the bowl outwards, until the ganache mixture is smooth and well incorporated. To a 12-cup silicone mini muffin pan, sprinkle 1/2 teaspoon Pop Rocks in each cup. Divide the ganache evenly among the cups and press the raspberries on top. Refrigerate until set, at least 2 hours. Just before serving, unmold the tarts and sprinkle with a few of the gold stars. ","[Bordeaux Blend, Pinotage, Tempranillo, Barolo]" 32647,"Endive Spears with Stilton Cheese, Toasted Pecans, and Sauteed Pears 3 tablespoons butter 2 tablespoons sugar 2 pears, peeled and diced 2 cloves garlic, chopped 1 tablespoon red wine vinegar 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 1/2 cup Stilton cheese, crumbled (or any other blue cheese) 25 endive spears 1/2 cup pecan halves or 25 pieces, toasted Watercress sprigs, for garnish 1 cup cream cheese (for presentation) Instructions: In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes. In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan. These can be garnished with a sprig of watercress or other herb, if desired. Arrange the spears on a plate by first making a small mound of cream cheese and then sticking each spear into the cream cheese in a floral, 3-dimensional pattern. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto" 32648,"Freeform Apple Tart 2 tablespoon butter 3 golden delicious apples, peeled, cored and cut in 2-inch slices 1/4 cup brown sugar 1 teaspoon cinnamon 1 package frozen puff pastry, thawed according to package directions 1 egg, lightly beaten 2 tablespoons granulated sugar Instructions: Preheat oven to 350 degrees F.
Melt the butter in a skillet over medium-high heat. Toss in the apple slices, brown sugar and cinnamon and cook over medium heat until the apples begin to caramelize or begin to get glazed with the sugar and butter.
Roll out the puff pastry in a freeform shape. Roll in the outer edge about a half inch to form a crust. Spread the warm apples on top of the pastry. Brush the crust with the lightly beaten egg and sprinkle with the granulated sugar. Bake for 20 to 30 minutes or until golden. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32649,"Salted Oatmeal Chocolate Chip Cookies 1 Cup (2 sticks) Unsalted Butter, softened 1 Cup Packed light brown sugar 1/2 Cup White sugar 2 large Eggs 2 teaspoons Vanilla extract 1 ? Cup All Purpose flour 1/2 teaspoon Baking soda 1 teaspoon (1/2 for dough, and 1/2 to sprinkle on top) 1 teaspoon Morton? Fine Sea Salt 3 Cups Instant Oats 1 Cup Semi sweet chocolate chips Instructions: Preheat oven to 325F. Cream butter, brown sugar and white sugar in mixer on medium speed until smooth, about 3 minutes. Beat in one egg at a time until combined. Add vanilla. In a separate mixing bowl, whisk flour, baking soda and ? tsp of Morton? Fine Sea Salt and then add to butter and egg mixture and mix until combined. Fold in oats and chocolate chips into entire mix with a wooden spoon until combined. Drop dough by rounded tablespoons onto parchment-lined baking sheet two inches apart. Use the last ? tsp of Morton? Fine Sea Salt to sprinkle a pinch of salt onto the top of each cookie. Bake for about 12-15 minutes. Allow to cool for 5 minutes before transferring to a cooling rack. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 32650,"Big Fat Burger with Gruyere, Ham, Pickled Onions, Arugula, and Garlic Mayo 1 tablespoon salt 1 teaspoon sugar 1/4 cup red wine vinegar 1/4 cup water 2 shakes hot sauce (recommended: Tabasco) 1/2 small red onion, sliced thin (preferably on mandolin) 12 ounces ground beef 1/4 cup ham, cut into 1/4-inch dice 1/4 cup grated Parmigiano-Reggiano 1/4 cup Gruyere, cut into 1/4-inch dice 1 large clove garlic, smashed and finely chopped Kosher salt 2 slices Gruyere 2 sesame seed buns 1/2 cup mayonnaise mixed with 1/2 teaspoon garlic powder 2 slices beefsteak tomato 1 cup baby arugula, washed Instructions: For the pickled onions: Combine the salt, sugar, vinegar, water, and hot sauce in a container with a lid. Shake to incorporate everything really well. Add the onions and let sit for at least 30 minutes. For the burger: Preheat the grill. Combine all the burger ingredients and season well with salt. Form into 2 equal patties. Grill each burger for about 4 minutes on each side. During the last 2 minutes of grill time, top each burger with a slice of cheese. Open the buns and place the inside on the grill, and grill until the bun is lightly toasted, about 1 minute. To assemble: Schmear the inside of each toasted bun with the garlic mayo. Place the burger patty on the bottom bun. Top each burger with a few pickled onions, a tomato slice, and some arugula. Top with the top half of the bun. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 32651,"Eggplant Pasta 2 medium-large eggplants Kosher salt, for purging 4 tablespoons olive oil 1 teaspoon garlic, minced 1/2 teaspoon cl flakes 4 small tomatoes, seeded and chopped 1/2 cup cream 4 tablespoons basil chiffonade 1/4 cup freshly grated Parmesan Freshly ground pepper Instructions: Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta. In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant \pasta\ and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 32652,"Crispy Smashed Potatoes with Lime-Infused Oil 1 cup good-quality olive oil 1 cup packed fresh parsley, oregano and rosemary leaves Juice of 1 lime 2 pounds petite potatoes Kosher salt and freshly ground black pepper Lime wedges and fresh herbs for garnish, optional Instructions: Combine the olive oil and herbs in a food processor and process until the herbs are minced. Let stand 10 minutes. Strain through a fine-mesh strainer into a bowl. (If the oil still has fine bits of herbs, strain again through a coffee filter.) Whisk in the lime juice. Set aside until ready to use. Preheat the oven to 450 degrees F. Place the potatoes in a saucepan with salted water to cover. Bring to a boil and cook until a knife can easily pierce into the center, 12 to 15 minutes. Drain, then place on a parchment paper-lined baking sheet. Use the bottom of a glass to smash the potatoes. Drizzle with the infused oil and sprinkle with salt and pepper. Bake until crispy, 25 to 30 minutes. Sprinkle with more salt before serving and garnish with lime wedges and more herbs, if desired. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 32653,"Black-Eyed Pea-Basmati Salad 1/2 cup dried black-eyed peas, rinsed Kosher salt 1/2 cup basmati rice 1 teaspoon minced garlic 1/4 cup thinly sliced red onion 1/2 cup finely chopped red bell pepper 1/3 cup Spanish olives, halved 2 tablespoons coarse-grain dijon mustard 4 tablespoons apple cider vinegar 3 tablespoons extra-virgin olive oil 1 tablespoon honey 1 tablespoon chopped fresh cilantro Kosher salt and freshly ground pepper Instructions: Prepare the salad: Put the peas in a saucepan with 3 cups water and 1/2 teaspoon salt. Bring to a boil and cook 4 minutes. Remove from the heat, cover and let sit 1 hour. Drain, then return to the saucepan with 1 cup fresh water. Bring to a simmer and cook, partially covered, until just al dente, about 10 minutes. Let cool in the liquid. Meanwhile, put the rice in another saucepan with 1 1/2 cups water and the garlic. Bring to a simmer, cover and cook 16 minutes. Remove from the heat and let cool, then fluff with a fork. Make the dressing: Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 teaspoon salt and 1 teaspoon pepper in a nonreactive bowl. Adjust the seasoning if necessary. Assemble the salad: Drain the peas and toss with the rice in a large bowl. Add the onion, bell pepper and olives, then add the dressing and toss. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 32654,"Passionate Cosmos Ice 3 ounces vodka 1 ounce passion fruit juice 1 ounce simple syrup (equal parts sugar and water heated until the sugar dissolves, then chilled) 1/2 teaspoon freshly squeezed lime juice Passion fruit seeds (optional, for garnish) Instructions: Fill a cocktail shaker with ice. Pour the vodka, passion fruit juice, syrup, and lime juice into the shaker. Cover and shake vigorously, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain cosmo into a chilled cocktail glass. Sprinkle with passion fruit seeds, if desired. ","[Cosmopolitan, Vodka, Lime, Passionfruit]" 32655,"Morels with Madeira and Fettuccine 1/2 pound fresh morels, cut in half, lengthwise (see cleaning note) 2 tablespoons sweet butter 2 tablespoons chopped shallots 1/2 cup Madeira wine 1 cup hot chicken stock 1 pound fresh fettuccine noodles, cooked according to directions on package 1/2 cup heavy cream 2 tablespoons fresh sage, finely chopped 1/4 cup finely julienned Smithfield ham (about 3 ounces) Instructions: To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out. Clean morels according to note. In a saute pan over medium heat, heat butter, and add morels. Saute morels for about 3 minutes. Add shallots and cook for 2 minutes. Add Madeira and simmer until Madeira is reduced by half. Add 1/2 cup of hot chicken stock and cook for 3 minutes. Reserve additional stock. Add additional stock as needed to achieve desired thickness of sauce. Cook fresh pasta according to package instructions. Add cream to morels and simmer, but do not boil. Place pasta in large serving bowl. Add sage and ham to morels and cook for 30 seconds. Pour sauce over pasta and toss. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32656,"Mount Chevrest 4 tablespoons unsalted butter Kosher salt 1 1/4 cups all-purpose flour 4 large eggs 1/2 teaspoon celery salt Freshly ground pepper 3/4 cup packed finely grated gruyere or comte cheese (about 3 ounces) 8 ounces cream cheese, at room temperature 4 ounces soft goat cheese, at room temperature 1 small clove garlic, finely grated 2 tablespoons finely grated parmesan cheese, plus more for garnish 2 tablespoons minced fresh chives, tarragon and/or parsley Kosher salt and freshly ground pepper Instructions: Make the cheese puffs: Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper. Bring 1 1/4 cups water, the butter and 1 teaspoon salt to a simmer in a medium heavy-bottomed saucepan over medium heat, stirring until the butter melts. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. Continue cooking, stirring vigorously, until the dough is no longer sticky, 1 to 2 more minutes. Remove from the heat and let cool 2 to 3 minutes. Transfer the dough to a stand mixer fitted with the paddle attachment; beat in the eggs one at a time on medium-high speed until the dough is smooth. Add the celery salt and a few grinds of pepper and beat 1 more minute. (The dough should be tight and stiff.) Beat in the gruyere. Transfer the dough to a large pastry bag fitted with a 1/2-inch round tip. Pipe 1 1/2-inch mounds of dough 2 inches apart onto the prepared baking sheets (about 18 per sheet). Smooth the tops of the dough mounds with a damp finger. Transfer to the oven and bake until puffed and golden, about 30 minutes, switching the position of the pans halfway through. Turn off the oven. Remove the baking sheets and use a needle or toothpick to poke a hole in each puff to release steam. Return to the oven until crisp, about 20 more minutes. Remove from the oven and let the puffs cool completely on the baking sheets. Meanwhile, make the cheese spread: Beat the cream cheese, goat cheese, garlic, parmesan and herbs with a mixer until smooth. Season with salt and pepper. Clean out the pastry bag and fill with the cheese spread. Assemble the tower: Arrange a 7-inch circle of cheese puffs on a platter, using the cheese spread to secure them to the platter. Fill the base circle with more puffs for stability, then continue building a cone-shaped tower of smaller circles, using the cheese spread to attach the puffs. Garnish with thyme sprigs and parmesan. The tower will keep at room temperature for up to 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32657,"Green Beans and Stewed Tomatoes 1 large bag (18 ounces) whole frozen green beans 1 (14-ounce) can stewed tomatoes 2 scallions, chopped Extra-virgin olive oil, for drizzling, about 2 teaspoons Salt and pepper Instructions: In a microwave safe bowl, combine beans and stewed tomatoes, scallion and a drizzle of extra-virgin olive oil. Loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes, stir and microwave on high 2 minutes more. Season with salt and pepper, to taste and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 32658,"Roasted Squash Shells and Cheese 1 medium (1 to 1 1/2 pounds) butternut squash, peeled and cut into a 1-inch dice (about 4 cups) 1 small (6 to 7 ounces) yellow onion, 1-inch dice (about 1 cup)
2 tablespoons olive oil
1 1/4 teaspoon kosher salt, plus more for pasta water
Freshly ground black pepper
3/4 teaspoon ground paprika
1/2 teaspoon dried mustard
1/8 teaspoon freshly grated nutmeg
1-pound box of medium shells pasta
1 1/2 cups (360 grams) low-sodium vegetable broth
2 cups (220 grams) shredded sharp yellow Cheddar
Sriracha, for topping
Instructions: Set an oven rack in the middle position. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Spread the squash and onion on the sheet pan and drizzle with the olive oil. Season with 1 1/4 teaspoons of salt, a couple turns of black pepper, paprika, dried mustard and nutmeg and toss to coat. Roast until the squash is tender and the edges are starting to brown, begin checking at 20 minutes. Bring a large pot of salted water to a boil and cook the pasta until tender but slightly toothsome, 6 to 7 minutes. Reserve 1 1/2 cups of pasta water and set aside. Drain pasta and return the pot to the stove. Combine the squash, vegetable broth, and half of the pasta water in a high powered blender until super smooth. Transfer to the pot and slowly bring up to a simmer. Add the cheese, whisking over low to medium heat until completely melted, 1 to 2 minutes. Thin out with additional pasta water if it is too thick. Add the pasta and toss to coat. Season to taste with salt and pepper. Serve with lots of Sriracha on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 32659,"Romaine Hearts with a Lemony Caesar Dressing 1 whole egg 2 anchovies 1 garlic clove 1 lemon, zested and juiced 2 egg yolks 1 cup extra-virgin olive oil 2 tablespoons water Salt and freshly ground pepper 2 tablespoons freshly grated Parmigiano-Romano 2 romaine hearts, chopped 1/2 bunch watercress, trimmed and torn into pieces Instructions: Cook the egg in a pan of simmering water for 10 minutes. Cool under cold running water and peel. Meanwhile, combine the anchovies, garlic, lemon juice and zest, and egg yolks in the bowl of a food processor and process to blend. Add the water and blend again. Then, with the motor running, gradually pour in the oil through the feed tube and process to emulsify. Scrape out into a salad bowl. Stir in the cheese and season with salt and pepper. Add the greens and toss to coat. Taste, for seasoning, and grate the egg over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 32660,"Barley Salad 3 tablespoons freshly squeezed orange juice Kosher salt 2 tablespoons extra-virgin olive oil 3 1/2 to 4 cups cooked and cooled barley 1 small head fennel, julienned 1/4 cup pine nuts, toasted 1/2 cup grated Parmesan cheese 1/2 cup cooked and crumbled bacon, approximately 4 slices 2 tablespoons chopped fresh parsley leaves Freshly ground black pepper Instructions: In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside. Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 32661,"Five Herb Marinated Chicken with Roasted Garlic -Fava Bean Sauce with Celeriac and Potato Puree 1/2 cup olive oil 2 tablespoons coarsely chopped fresh sage 2 tablespoons coarsely chopped fresh parsley 2 tablespoons coarsely chopped tarragon 2 tablespoons chopped rosemary 2 tablespoons chopped thyme 6 cloves garlic, coarsely chopped 2 whole chickens (2 1/2 to 3 pounds each), butterflied Salt and freshly ground black pepper 8 cups home-made chicken stock 1 head garlic, roasted, cloves squeezed in a bowl 2 tablespoons cold butter, cut into tablespoons 1 tablespoon freshly squeezed lemon juice Salt and freshly ground pepper 1/2 cup cooked fava beans 1 pound celeriac peeled and cut into 2-inch pieces 1 pound baking potatoes, peeled and cut into 2-inch pieces 3 tablespoons unsalted butter 1/2 cup milk or cream, warmed Salt and freshly ground pepper Instructions: Whisk together the olive oil, herbs and garlic in a large shallow baking dish. Add the chicken and turn to coat. Cover and let marinate at least 4 hours or overnight. Preheat oven to 400 degrees. Heat a large saute pan or grill pan over high heat until just smoking. Remove chicken from marinade and season with salt and pepper to taste. Sear each chicken on both sides, and place on a sheet pan. Place in oven and bake for 15 to 20 minutes, until cooked through. Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute. Place the celeriac and potatoes in a large saucepan filled with salt water and cook until soft. Drain, rinse out the pan and run the celeriac and potatoes through a food mill into the pan. Add the butter, warmed milk and beat with a wooden spoon. When the mixture is smooth, season with salt and pepper and fold in the parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 32662,"Maple Glazed Flank Steak with Roasted Endive 2 tablespoons whole grain mustard, plus more for serving 2 tablespoons olive oil 1/2 cup maple syrup 3 tablespoons red wine vinegar Kosher salt and freshly ground pepper 1 1/2 pounds flank steak 4 small heads endive 1 teaspoon fresh lemon juice Fresh parsley, for garnish Instructions:

1. Preheat the oven to 400 degrees F. Combine the mustard and oil with a fork. Add the maple syrup, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir briskly until combined.
2. Salt the flank steak on both sides and spoon half the marinade over the steak. Allow to marinate at room temperature, about 15 minutes.
3. In the meantime, wash the endive, pat dry, and cut into quarters, keeping the stems intact. Lay the endive on a baking sheet and drizzle with olive oil and salt to taste. Roast until the endive begins to soften and brown at the edges, about 15 minutes. Sprinkle with the lemon juice and garnish with parsley.
4. Turn the oven up to broil. Place the flank steak in the broiler and broil for 4 minutes. Flip and broil until nicely charred and an instant read thermometer reads 110 degrees F, about 4 minutes on the other side. Let rest 10 minutes before slicing.
5. Slice the steak across the grain and spoon the remaining marinade over top. Serve with the endive and more mustard on the side. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 32663,"Ginger-Mango Flank Steak with Fennel Slaw 1 tablespoon chili garlic paste recommended: Sambal) 1 tablespoon lemon zest (preferably organic) 2 tablespoons finely minced ginger 2 tablespoons finely minced garlic 2 tablespoons toasted sesame oil 1/3 cup dark brown sugar 1/2 cup ponzu (citrus seasoned soy sauce) Kosher salt and freshly ground black pepper 1 pound flank steak 1 teaspoon canola oil Ginger Mango Barbeque Sauce, recipe follows Fennel Slaw, recipe follows Radicchio, romaine, frisee or mixed baby greens, for serving Your favorite vinaigrette, for salad Sliced red onion, tomato and avocado, for serving, optional Sliced red onion,tomato and avocado, for serving, optional 2 ripe mangoes, peeled, seeded, and coarsely chopped 1 tablespoon seasoned rice wine vinegar 1 tablespoon chili garlic paste (recommended: Sambal) 1/2 cup marinade reserved from flank steak 1 lemon, juiced (about 2 tablespoons) 1/4 cup extra-virgin olive oil 1 1/2 tablespoons honey 1 teaspoon lemon zest (preferably organic) 1/2 teaspoon salt 1/2 teaspoon black pepper 2 large fennel bulbs Black sesame seeds, for garnish Instructions: Combine all ingredients for the marinade in a bowl and mix well. Place steak in a plastic storage bag, add the marinade, remove as much air as possible and refrigerate overnight. Preheat grill pan over medium-high heat. Remove steak from marinade bag and remove as much of the marinade as possible. Reserve 1/2 cup marinade for barbeque sauce. Season the steak with kosher salt and pepper. Brush grill pan lightly with canola oil, grill steak for 2 1/2 minutes, rotate on same side 45 degrees (to create grill marks) and grill for another 2 1/2 minutes. Flip steak and cook for an additional 5 minutes on the other side, rotating 45 degrees after 2 1/2 minutes. Remove from grill pan and allow the steak to rest for 10 minutes under a foil tent. Slice steak against the grain as thinly as possible. To serve, toss salad and optional red onion, tomato and avocado with vinaigrette of your choice and arrange on a serving platter. Place a heap of fennel slaw in the center of salad, then place sliced meat around the sides (I fold the sliced meat in a slight V shape to show as much of the caramelization of the outside of the meat). Drizzle meat with barbeque sauce and mango puree carefully ensuring that the sauce gets onto the salad greens and slaw (use more barbeque sauce than mango puree). Puree mangos in a blender. Add rice wine vinegar and chili garlic paste and blend until all ingredients are incorporated (the color should be a bright orange-red). Bring marinade to a boil. Lower heat to medium-low and reduce to about half (about 10 minutes over medium-low heat). The sauce can be strained at this point to remove the bits of garlic and ginger (the flavor is slightly less intense but it makes for a nicer presentation). Add about half of the mango puree (approximately 2/3 cup) and cook for another 2 minutes. Set aside. Save the other half of the mango puree for garnish. Place lemon juice in a bowl and whisk in olive oil to create an emulsion. Add honey, zest, salt and pepper and whisk until combined; set aside. Slice fennel very thinly with a mandolin. Combine fennel and dressing and set aside until ready to serve. Re-season with salt and pepper, to taste, and sprinkle with black sesame ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 32664,"Baked Beer-Barbecue Wings with Tangy Dijonnaise Dipping Sauce 1/2 cup mayonnaise 3 tablespoons Dijon mustard Zest and juice of 1 lemon 1/2 clove garlic, finely grated Kosher salt Vegetable oil, for the baking sheets 4 pounds split chicken wings, wingtips removed Kosher salt and freshly ground black pepper 12 ounces beer 1/2 cup barbecue sauce 2 tablespoons light brown sugar 2 tablespoons chipotle hot sauce Instructions: Whisk together the mayonnaise, mustard, lemon zest and juice, garlic and 1/2 teaspoon salt. Refrigerate until ready to serve. Preheat the oven to 425 degrees F. Generously coat 2 rimmed baking sheets with oil. Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the prepared baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes. Meanwhile, combine the beer, barbecue sauce, brown sugar and hot sauce in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes. Transfer the baked wings to a clean large bowl and toss them with the beer-barbecue glaze. Serve with the dipping sauce.
","[Chardonnay, Riesling, Gouda, Chenin Blanc]" 32665,"Jelly Filled Donuts 1 cup whole milk 3/4 ounce (4 1/2 teaspoons) instant yeast 1/4 cup sugar, plus more for coating 1 1/2 teaspoons salt 1/4 teaspoon mace 2 tablespoons nonfat powdered milk 1 large egg 2 cups all-purpose flour 1 cup bread flour Oil, for coating bowl Vegetable shortening, for frying 1 1/2 cups raspberry, strawberry, blueberry or your favorite jelly for filling doughnut 3 tablespoons unsalted butter, room temperature Instructions: Set a small saucepan over low heat and add 1/4 cup of the milk. Heat the milk long enough to remove the chill and raise the temperature just slightly so that it is just warm. Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast. Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes. In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined. Do not overmix. Add the egg and mix gently. Add the remaining 3/4 cup of milk and mix briefly. Add the flours and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed. Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours. Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch. Let dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter or the rim of a glass, cut doughnuts into rounds about 3 inches in diameter. Add enough solid vegetable shortening to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted. Heat over medium heat to a temperature of 350 degrees F. Fry the doughnuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on a paper towel-lined plate. While donuts are still warm, place them in a paper bag with some sugar and shake to coat. Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool. When cool, place the jelly in a pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jam. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32666,"Dad's Meatloaf 16 ounces ground beef 8 ounces ground pork 2 eggs 4 ounces fresh bread crumbs 2 ounces chopped garlic 1/4 cup olive oil 3 ounces chopped parsley 1/2 cup tomato relish, recipe follows 4 large tomatoes 3 red peppers 2 onions 4 ounces ketchup Instructions: Meatloaf: In a large mixing bowl combine beef, pork, eggs, bread crumbs, garlic and tomato relish. Finish with olive oil, and then pack into a 9-inch loaf pan and place in the middle of a preheated 350 degree oven. Bake for 35 to 40 minutes or until the center of the meat loaf reaches 170 degrees. Finish the meat loaf with remaining tomato relish and broil at 500 degrees until tomato relish begins to crust. Allow meatloaf to cool before slicing. Chop tomatoes, peppers, and onions into a medium dice. Saute over high heat. Finish with ketchup. Lower heat. Reduce to a simmer. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 32667,"Salt-Crusted Potatoes 2 cups kosher salt Several turns coarsely ground black pepper 4 fresh rosemary sprigs, ripped in pieces 4 fresh thyme sprigs, ripped in pieces 1/2 cup extra-virgin olive oil 12 small yellow potatoes, such as fingerling or Yukon, rinsed, scrubbed, and patted dry Instructions: Combine the salt, pepper, and herbs in a large bowl. Pour the oil into a large cast iron skillet and set over medium-high flame or charcoal grill. When the oil reaches a slight smoke, add the potatoes in a single layer and fry until they get nice and crackled on all sides. Cover the potatoes completely with the salt mixture, and cook for about 1 hour until the salt forms a cooked crust and the potatoes are tender. Break open the crust to serve. ","[Rioja, Barolo, Syrah/Shiraz, Tempranillo]" 32668,"Bloody Caesars 6 slices bacon 1 1/2 tablespoons pure maple syrup Juice of 3 lemons (about 1/2 cup), plus 1 wedge for the glasses 1 tablespoon celery salt, plus more to taste 8 cups clam-tomato juice (such as Clamato) 1 cup vodka 1/4 cup prepared horseradish 1 tablespoon Worcestershire sauce Freshly ground pepper Instructions: Preheat the oven to 350 degrees F. Lay the bacon on a wire rack set over a foil-lined baking sheet; brush the bacon with maple syrup. Bake until crisp, 20 to 25 minutes. Set aside. Run the lemon wedge around the rims of 6 glasses. Put the celery salt on a plate and dip the rims of the glasses in the salt to coat. Combine the clam-tomato juice, lemon juice, vodka, horseradish and Worcestershire sauce in a pitcher and stir well. Season with celery salt and pepper. Fill the prepared glasses with ice, then add the cocktail and the maple bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32669,"Monsieur Lapin's Polenta Savoyarde (La Polenta Savoyarde de Monsieur Lapin) 3 cups whole milk 1 teaspoon fine sea salt Freshly grated nutmeg to taste 1 cup instant polenta 1/2 cup heavy cream 1 cup freshly grated Swiss Gruyere cheese About 2 cups Tomato Sauce (see recipe below), warmed 4 tablespoons extra-virgin olive oil 1 small onion, peeled and slided 2 plump, fresh cloves garlic, peeled and minced Sea salt to taste Two 28-ounce cans peeled tomatoes in their juice 1 bouquet garni: several sprigs of fresh parsley, several bay leaves, and several celery leaves, tied in a bundle with cotton string Instructions: Preheat the broiler. Set the oven rack about 3 inches from the heat In a large, heavy saucepan, bring the milk, sea salt, and nutmeg to a boil over high heat. (Watch it carefully, because milk will boil over quickly.) Add the polenta in a steady stream; stirring constantly with a wooden spoon, cook until it is thickened and leaves the side of the pan as it is stirred, about 2 minutes.
Remove the pan from the heat. Stir in the cream and half of the cheese, stirring to blend thoroughly. Pour into a 1-quart gratin dish, evening out the top with a spatula. Sprinkle with the remaining cheese.
Place the gratin dish on the oven rack and broil until the cheese is golden and bubbling, 1 to 2 minutes. Serve, with warm tomato sauce alongside. In a large skillet, heat the oil, onions, garlic, and salt over moderate heat. Cook just until the onions are soft and translucent, 3 to 4 minutes. Place a food mill over the skillet and puree the tomatoes directly into the pan. Add the bouquet garni and stir to blend. Simmer, uncovered, until the sauce is thickened, about 15 minutes. Taste for seasoning. Remove and discard the bouquet garni. The sauce may be served immediately, stored in the refrigerator for up to 2 days, or frozen for up to 3 months.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 32670,"Orange Dessert Cake 4 eggs 1 pkg. yellow cake mix 1 pkg. (3-oz.) lemon Jell-O mix 3/4 cup Florida's Natural? Premium Orange Juice 1/2 cup canola oil 1/3 cup lemon juice 2 cups powdered sugar Instructions: Preheat oven to 350 degrees F. Mix eggs until frothy. Blend in cake mix, Jell-O mix, orange juice, and canola oil. Mix for 10 minutes. Pour into greased and floured bundt pan. Bake for 50-60 minutes until knife comes out clean. Let set for 10 minutes. Turn onto cake plate. Mix lemon juice and powdered sugar in bowl for glaze. With a toothpick, poke several holes on surface of cake. Pour glaze over top. Garnish base of cake with mandarin orange slices and mint sprigs. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 32671,"Bruschetta with Shrimp, Tarragon and Arugula 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices Olive oil, for drizzling 1 garlic clove, halved 3 tablespoons olive oil 1 large or 2 small shallots, thinly sliced 1 clove garlic, chopped 1 pound extra-large shrimp, peeled and deveined Kosher salt and freshly ground black pepper 6 Roma tomatoes, chopped 1/4 cup white wine 1/4 cup low-sodium chicken stock 3 tablespoons chopped fresh tarragon leaves 1 packed cup arugula, chopped 1/2 cup mascarpone cheese, at room temperature Instructions: For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside. For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside. In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 32672,"Pecan Sandies 2/3 cup pecans, plus more for decorating 3/4 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 stick unsalted butter, at room temperature 1/3 cup confectioners' sugar 1 teaspoon vanilla extract Turbinado sugar, for sprinkling Instructions: Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until browned, 10 to 12 minutes. Let cool completely. Sift 3/4 cup flour, the salt and baking powder into a medium bowl. Pulse the toasted nuts with the remaining 2 tablespoons flour in a food processor until finely ground. Beat the butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the flour mixture and stir with a wooden spoon until just combined, then stir in the nut mixture. Pat the dough into a rectangle on a piece of plastic wrap; wrap and refrigerate until firm, at least 2 hours or overnight. Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough between 2 pieces of parchment into a 9-by-6-inch rectangle, slightly less than 1/4 inch thick. Sprinkle the dough with turbinado sugar, then gently press the sugar into the dough using a rolling pin. Slice into sixths crosswise and lengthwise to make 36 rectangles. Arrange about 1 inch apart on the prepared baking sheets. Pierce each rectangle a few times with a fork, then press a pecan onto each. Bake, switching the position of the pans halfway through, until golden brown, 10 to 12 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32673,"Kaleidoscope Salad 2 limes 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh chives 2 cloves garlic, peeled and quartered 11/2 cups buttermilk Salt Pepper 1 head iceberg lettuce, core removed, spines of leaves removed, rinsed and dried with a salad spinner, and torn into bite-sized pieces 1 pound bag fresh spinach, soaked several times to remove grit, tough stems removed, dried in a salad spinner, and torn into bite-sized pieces 1 red onion, thinly sliced and slices quartered 3 stalks celery, scrubbed and sliced 6 garlic chives, white and tender green parts only, chopped 2 English cucumbers, peeled and sliced 1 (8-ounce) bag fresh frozen peas, blanched, drained and allowed to cool 1 (8-ounce) bag fresh frozen corn (preferably Shoe-Peg), blanched, drained, and allowed to cool or 3 ears husked sweet corn, boiled for 15 minutes in salt water, cooled and cut from cob 1 (16-ounce) can pineapple chunks in juice, drained 1 (8-ounce) bag dried cranberries 1 pint grape tomatoes, halved 2 large ripe tomatoes, cut into wedges Instructions: Microwave limes for about 30 seconds to release essential oils, and set aside just long enough so that they are cool enough to handle. Turn on the blender and while it's running, add 1 at a time through the feed tube, the parsley, chives, and garlic, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.) Toss together lettuce, spinach, onion, celery, chives, and cucumbers. Fold in peas, corn, pineapple, cranberries, grape tomatoes, and tomato wedges. Serve family style with dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 32674,"Potato Wrapped Pacific Cod with a Grilled Leek, Red Bliss and Purple Peruvian Potato and Lobster Salad 3 to 4 quarts duck fat 1 large russet potato, thinly sliced lengthwise on mandolin 4 (5 to 6-ounce) portions Pacific cod Salt 1/2 cup duck fat 8 to 10 fresh thyme sprigs 1/2 cup unsalted butter 2 leeks, top and bottom trimmed, split in 1/2 lengthwise and cleaned of sand 1 lobster, tail removed and split, claws reserved for another application 2 red bliss, sliced into 1/2-inch thick slices 2 purple Peruvian potatoes, sliced into 1/2-inch thick slices, lengthwise 1 vanilla bean, split lengthwise and seeds scraped Juice of 1 blood orange 1 shallot, minced Splash Champagne vinegar Kosher salt Extra-virgin olive oil 3 sprigs fresh tarragon, leaves picked Sea salt, for serving Instructions: Preheat the duck fat to 260 to 270 degrees F. Preheat the oven to 300 degrees F. Preheat the grill over medium-high heat. Add the potato slices to the hot oil and blanch for about 1 minute. Strain onto a baking sheet. Spread them out to cool evenly and let sit until cool enough to handle. Place a large piece of plastic wrap out on work surface. Overlap the blanched potatoes creating a bridge connecting the pieces together making it big enough to fit 2 pieces of the Pacific cod. Season the fish fillets with salt on both sides and add to the potatoes perpendicular to the direction of the potatoes. Using the plastic wrap, fold and tuck the potatoes around the fish. Wrap the whole piece with the plastic wrap to bond.
Place a large nonstick pan over medium heat and add 1/2 cup duck fat. Once heated, add the fish, in batches if needed, seam-side down and season with salt. Let it brown for about 2 minutes then flip. Add the thyme and butter to the pan. Allow the butter to melt and baste fish to add more flavor and moisture to the fish and potatoes. Place the whole pan into the oven for 4 to 5 minutes to cook through. Drizzle extra-virgin olive oil on the cleaned leeks, sliced potatoes and the split lobster tail. Season with salt and place onto the grill and cook until tender, about 4 to 5 minutes. For the vanilla bean and tarragon vinaigrette: To a bowl, add the vanilla seeds, juice of 1 blood orange, minced shallots, pinch salt, splash champagne vinegar and whisk in about 1/2 cup extra-virgin olive oil so its 2 parts oil, 1 part vinegar. Remove the lobster from the shell and chop. Chop the potatoes and leeks and add all to the vinaigrette bowl. Add the tarragon and season with salt and freshly cracked black pepper and gently toss to combine. Remove the fish from the oven and place onto a clean surface. Slice in half. Place a large spoonful of the potato salad onto the plate. Top with 1 piece of fish and drizzle with some of the dressing. Season with a pinch of sea salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 32675,"Old-Fashioned Cupcakes 1 1/4 sticks (10 tablespoons) unsalted butter 1 1/3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/8 teaspoon smoked paprika 1/2 cup packed light brown sugar 1/3 cup granulated sugar 1/2 cup sour cream 2 teaspoons pure vanilla extract
1/2 teaspoon packed finely grated orange zest 2 large eggs 3/4 cup packed light brown sugar 2 tablespoons dark corn syrup 4 tablespoons unsalted butter Pinch of salt 1/2 cup water 1 teaspoon cornstarch 1/2 cup heavy cream 2 tablespoons bourbon (or 2 teaspoons pure vanilla extract)
Orange twist and maraschino cherries (patted dry), for garnish Instructions: Make the cupcakes: Preheat the oven to 350? F. Line a 12-cup muffin pan with foil or paper liners. Melt 4 tablespoons butter in a small skillet over medium heat, swirling the pan. Continue to cook, swirling occasionally, until the butter is browned, 3 to 5 minutes. Add the remaining 6 tablespoons butter and remove from the heat. Let stand, stirring occasionally, until all the butter is melted; pour into a large bowl and let cool slightly. Whisk the flour, baking soda, salt, baking powder, nutmeg, allspice and paprika in a medium bowl. Add the brown and granulated sugars to the bowl with the butter, along with the sour cream, vanilla, orange zest and eggs; whisk until smooth. Add the flour mixture and stir with a rubber spatula until just combined, then briefly whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds of the way. Bake until the centers of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. Make the glaze: Combine the brown sugar, corn syrup, butter and salt in a small high-sided saucepan over medium heat. Add the water and stir, then bring to a simmer over medium heat. Cook, swirling the pan occasionally but not stirring, until the mixture is a rich brown color and thick enough to slowly drip off the end of a rubber spatula, 12 to 15 minutes. (The caramel should stay in a loose ball when swirled in the pan.) Meanwhile, combine the cornstarch and heavy cream in a small bowl. Remove the glaze from the heat and carefully add the cream mixture. (It\u2019s OK if it stiffens at first.) Return to the heat and cook, carefully stirring frequently, until the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the bourbon (or vanilla). Let stand, stirring occasionally, for 30 minutes; the caramel will be thick and slightly warm.
Cut a slit in the top of each cupcake, cutting almost all the way across and about halfway down. Transfer 1/3 cup of the glaze to a piping bag fitted with a small round tip. Gently squeeze the cupcakes to open the slits; pipe the glaze into the cupcakes, filling until the glaze comes up to the top. Dip the tops of the cupcakes in the remaining glaze in the saucepan, letting the excess drip off, then return to the rack. (If the caramel has started to solidify, briefly rewarm over low heat for a few seconds.) Pop any air bubbles in the glaze with a toothpick. Garnish each cupcake with an orange twist and a maraschino cherry.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32676,"Curried Chicken and Broccoli Topping 3 tablespoons vegetable oil 1/2 cup minced scallion 1 tablespoon minced fresh ginger root 1 tablespoon minced garlic 12 ounces skinless, boneless chicken breast, cut into thin slivers, seasoned with 1 teaspoon curry powder Salt and cayenne pepper 2 cups broccoli flowerets 1 cup chicken broth combined with 2 teaspoons cornstarch Fresh lemon juice 2 tablespoons minced fresh cilantro Instructions: In a large skillet heat the oil over moderately high heat until hot. Add the scallion, ginger and garlic and cook the mixture, stirring, 30 seconds. Add the chicken and cook the mixture, stirring, until no longer pink. Add the broccoli and cook, stirring, 1 minute more. Add the broth and bring the liquid to a boil, stirring. Simmer, stirring, until lightly thickened. Season with lemon juice and stir in cilantro. Serve over pasta. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32677,"Chipotle Chicken Enchiladas 9 corn tortillas 1 15-ounce can crushed fire-roasted tomatoes 1 cup low-sodium chicken broth 2 tablespoons packed fresh cilantro 1/2 small chipotle cl in adobo, plus 1 teaspoon sauce from the can 1/2 teaspoon ground cumin 2 tablespoons vegetable oil, plus more for the dish Kosher salt and freshly ground pepper 2 cups shredded rotisserie chicken (skin removed; about 8 ounces) 1/2 cup sour cream 1 cup shredded monterey jack cheese (about 4 ounces) 1 cup shredded cheddar cheese (about 4 ounces) Diced avocado and sliced scallions, for topping Instructions: Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper. Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil. Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 32678,"Simple and Satisfying Broccoli 1 head broccoli 1/4 cup water 1 tablespoon olive oil 1 clove garlic, minced 1/2 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper Instructions: Trim the woody skin off the broccoli stem and slice the broccoli into nice long \trees. In a large saucepan, mix the water, olive oil, garlic, red pepper flakes, salt, and pepper. Bring to a boil over high heat. Add the broccoli and cover to steam. After 3 minutes, turn off the heat, and allow the broccoli to sit for another couple of minutes. Toss to coat and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32679,"Peking Duck with Pancakes 1 cup flour 2 ounces lard 16 ounces water, hot 1 (5 to 7 pound) duck, preferably fresh 3 teaspoons salt 1/4 teaspoon white pepper 1 1/2 teaspoons hoisin sauce 1/4 teaspoon five spice powder 1 gallon boiling water 1 teaspoon light corn syrup 1 teaspoon maltose 1 teaspoon vinegar Shredded carrots Sliced scallions Instructions: To make the pancakes: Mix the flour, lard, and hot water together and kneed it into dough. Roll it out making the pancakes about 2 millimeters thick, cut out the pancakes in circles 5-inches in diameter. Then slightly pan-fry both sides in a hot pan without oil. To make the Peking duck: Rinse and pluck the duck and then hang to dry for about 15 minutes. Put the salt, pepper, hoisin sauce, and five-spice powder inside the duck to marinate it. Then put the duck into the refrigerator for 4 to 6 hours. Hold the duck upright and pour the hot boiling water onto its body until it is puffed. Combine the corn syrup, maltose, and vinegar. Paint the duck with a thin layer of the corn syrup mixture. Hang the duck for 4 to 5 hours in a dry area while using a fan to help blow dry it. Preheat the oven to 450 degrees F oven and roast the duck for 40 minutes. Let meat rest for 15 minutes after cooking. Remove the skin and fat layer from the duck. Scrape the fat from the skin and cut the skin into thin strips. Cut the meat into thin slices. Paint a pancake with hoisin sauce. Put the skin and meat slices onto the hoisin, top with shredded carrots and scallion slices, and then roll the pancake up. Repeat with remaining ingredients. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32680,"Smoked Salmon and Cream Cheese Omelette with Green Onions 8 eggs 1/4 cup heavy cream 2 tablespoon unsalted butter 1/3 pound smoked salmon, torn into large piece 1 cup cream cheese, room temperature 4 green onions, finely chopped, garnish Kosher salt and freshly ground black pepper Instructions: Whisk eggs and heavy cream together in a large mixing bowl. Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color. Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette. Slice crosswise into portions and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32681,"Mint Julep Fruit Salsa 3 tablespoons sugar 1/2 teaspoon ground cardamom
Five 10-inch flour tortillas
Cooking spray
2 Granny Smith apples, grated
1 Bartlett pear, small-diced
Juice of 1 lime
3 tablespoons mint preserves
8 ounces strawberries, chopped
4 ounces raspberries, chopped
1 ounce bourbon
2 sprigs fresh mint, chiffonade
Instructions: Preheat the oven to 350 degrees F. Combine the sugar and cardamom in a small bowl. Spray the tops of the tortillas with cooking spray and sprinkle with the cardamom sugar. Cut each tortilla into 10 to 12 wedges and place on a cookie sheet in a single layer. Bake until crispy and golden, about 12 minutes. Remove from the oven and let cool. Meanwhile, make the salsa by combining the apples, pear, lime juice and preserves in a medium bowl. Fold in the strawberries, raspberries and bourbon. Cover and chill in the refrigerator for an hour to allow all the flavors to marry. Before serving, garnish the salsa with the mint. Serve with the tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32682,"Quick Pickles 1 1/2 cups cider vinegar 1/2 cup brown sugar
1 tablespoon crushed red pepper flakes
1 tablespoon celery seeds
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 tablespoon minced fresh dill One 12-ounce cucumber, sliced into thin discs
1 jalape?o, seeded and sliced thinly, optional
1/2 small onion, thinly sliced
Instructions: Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat. Toss together the cucumber, jalape?o if using and onion, then transfer to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours or up to 7 days. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 32683,"Pork with Sweet Onion Marmellata 1/4 cup olive oil 4 large onions, thinly sliced (about 3 pounds) 1/4 cup orange marmalade 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons balsamic vinegar 1 tablespoon sugar (or more to taste) 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 2 cloves garlic, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 4 to 6 pork chops 1/4 cup chopped fresh flat-leaf parsley Instructions: For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color. Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator. About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 32684,"Peppermint Patty 1-ounce peppermint Schnapps 1 cup hot chocolate Whipped cream, for garnish Instructions: Add 1-ounce of peppermint Schnapps to a (1-cup) serving of hot chocolate and stir. Top with a dollop of whipped cream and serve immediately. ","[Moscato, Riesling, Gewrztraminer]" 32685,"Overnight Chicken Broth Leftover bones from 2 chickens 2 carrots, scrubbed clean and chopped
2 stalks celery, chopped
2 parsnips, scrubbed clean and chopped
2 bay leaves
2 sprigs fresh thyme
1 large onion, cut into wedges
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions: Put the chicken bones, carrots, celery, parsnips, bay leaves, thyme, onion, salt and pepper into a large slow cooker. Cover with water by 2 inches, then set on low. Cook for 10 to 12 hours overnight. Strain the broth through a fine-mesh strainer, then store in jars. ","[Chardonnay, Riesling, Gamay, Garnacha]" 32686,"Jicama-Orange Salad 4 oranges 1/4 teaspoon ancho chili powder Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil Juice of 1 lime 1 medium jicama, peeled and diced 3 scallions, chopped 2 tablespoons fresh cilantro Seeds of 1/2 pomegranate Instructions: Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices. Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds. ","[Rioja, Tempranillo, Garnacha, Barbera]" 32687,"Grilled Endive and Radicchio with Gorgonzola and Sage-Infused Olive Oil 1/2 cup extra-virgin olive oil 4 sprigs sage 3 heads endive, sliced in half lengthwise 3 heads radicchio di Treviso, sliced in half lengthwise 4 ounces crumbled gorgonzola
Kosher salt and freshly ground black pepper Pinch red pepper flakes Instructions: Preheat the grill to high heat.
Heat the olive oil in a small saucepan until hot. Add the sage and allow the sage to infuse its flavor into the oil. Remove from the heat when the sage becomes fragrant and slightly crispy, a few minutes.
Grill the endive and radicchio until slightly wilted with good grill marks, about 4 minutes per side. Turn the endive and radicchio cut-side up and top with the gorgonzola. Close the lid and grill until the cheese has softened, 2 minutes.
Remove the endive and radicchio to a platter. Drizzle the infused olive oil over the top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 32688,"Hot Chocolate Dessert 11/2 cups water 1/4 cup sugar 8 ounces good quality bittersweet chocolate, chopped 1/4 cup unsweetened (Dutch process) cocoa powder 3 cups half 'n half 11/2 teaspoons vanilla 2 to 3 tablespoons Cognac or dark rum, or to taste, if desired Whipped Cream and Chocolate Shavings, for garnish Instructions: In a saucepan combine the water and sugar, bring to a simmer, stirring, over moderate heat and simmer until sugar is dissolved. Remove from the heat, add the chocolate and stir until smooth. In another saucepan sift the cocoa powder. Whisk in the half 'n half in a stream. Place over moderate heat and bring to a simmer, whisking. Add the melted chocolate to the pan, whisking, until hot. Do not boil. Off the heat whisk in the vanilla and Cognac, if desired. Pour into cups and garnish with the whipped cream and chocolate shavings. Serve immediately. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 32689,"Broccoli Omelet With Tomato Salad 3 cups chopped broccoli (about 1 small head) 1 tablespoon unsalted butter 3 cups frozen shredded hash browns (about 8 ounces)
Kosher salt and freshly ground pepper 8 large eggs 2 tablespoons milk 1 1/2 cups shredded havarti or cheddar cheese (about 6 ounces) 2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon dijon mustard 8 small tomatoes, cut into wedges 2 scallions, chopped Instructions: Preheat the oven to 375 degrees F. Put the broccoli in a microwave-safe bowl and sprinkle with 3 tablespoons water. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain. Meanwhile, heat the butter in a medium nonstick ovenproof skillet over medium heat. Add the hash browns and season lightly with salt and pepper. Cook, stirring occasionally, until golden brown, about 15 minutes. Whisk the eggs, milk, cheese, 1/2 teaspoon salt, and pepper to taste in a large bowl and stir in the broccoli. Pat the hash browns into an even layer, then pour the egg-broccoli mixture on top. Transfer the skillet to the oven and bake until the omelet is just set, 15 to 20 minutes. Whisk the olive oil, vinegar and mustard in a bowl. Add the tomatoes and scallions and toss. Season with salt and pepper. Invert the omelet onto a plate and cut into wedges. Serve with the tomato salad.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32690,"Pink Lemonade Popcorn One 3.2-ounce bag microwave kettle corn 1 1/2 teaspoons pink lemonade drink powder Instructions: Prepare the kettle corn according to package instructions. Remove the bag from the microwave and carefully open. While the popcorn is still warm, pour in the pink lemonade drink powder. Hold the bag closed with your hand and shake vigorously until combined. Serve immediately or store in an airtight container. ","[Riesling, Moscato, Vinho Verde]" 32691,"Hen's Quick Fried Rice 2 tablespoons vegetable oil 1 medium onion, chopped 2 cloves garlic, minced 1 boneless chicken breast, sliced 2 eggs, beaten 1 cup large shrimp 1 cup mushrooms, chopped 1/2 cup bean sprouts 1/2 cup chopped broccoli 1/2 cup chopped, fresh parsley 2 cups cooked rice 1/4 cup soy sauce 1/2 teaspoon dried basil 1/2 teaspoon black pepper 2 green onions, finely chopped Instructions: In a wok or large heavy skillet, heat the oil. Quickly stir-fry the onion and garlic. Add the chicken and cook for a few minutes until just done. Push chicken to sides of wok. Scramble the eggs in the wok. Push to sides. Add shrimp, mushrooms, bean sprouts, broccoli, parsley, and rice. Mix the chicken and eggs and stir-fry 4 to 5 minutes. Add the soy sauce, basil and pepper. Stir-fry for another 2 to 3 minutes. Garnish with green onions and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32692,"Lentil Soup with Kale and Sausage 2 tablespoons EVOO, plus more for drizzling 1 pound hot or sweet Italian sausage, casings removed 4 cloves garlic, finely chopped 2 fresh bay leaves 2 stems fresh rosemary 1 carrot, finely chopped 1 large or 2 medium onions, chopped 1 potato, peeled and cut into small dice 2 tablespoons tomato paste 1 bunch black kale, stemmed and chopped A few gratings fresh nutmeg 1/2 cup dry white or red wine 6 cups chicken stock 1 1/4 cups brown lentils Shaved Pecorino cheese, for serving Instructions: Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 32693,"Skillet Pork and Peppers 1 large pork tenderloin (about 11/2 pounds), trimmed Kosher salt 3 tablespoons extra-virgin olive oil 1 small onion, thickly sliced 2 red and/or yellow bell peppers, sliced into wide strips 6 cloves garlic, smashed 16 fresh sage leaves 2 tablespoons tomato paste 1/4 cup sliced pickled pepperoncini, plus 2 teaspoons liquid from the jar 1/3 cup dry white wine 2/3 cup low-sodium chicken broth 1/4 cup grated Parmesan Instructions: Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate. Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers. Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes. Photography by Antonis Achilleos ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 32694,"Spiced Potatoes and Spinach 2 pounds Yukon gold potatoes, quartered Pinch salt, for water 1 tablespoon butter 2 cloves garlic, minced 1 small onion, halved and thinly sliced 1 teaspoon curry powder 4 cups baby spinach 1 large tomato, diced Instructions: In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes. Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the curry powder, then add the spinach and tomato. Cook and stir until the spinach has wilted and all the flavors have ; merged together, about 2 more minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 32695,"Cornish Pasties 2 tablespoons vegetable oil 2 carrots, peeled and diced small 1 medium onion, peeled and diced small 2 medium potatoes, peeled and diced small 2 to 3 cloves garlic, chopped 1 1/2 pounds ground beef Salt and freshly ground black pepper 2 teaspoons Irvine Spices Jerk Seasoning 4 tablespoons tomato paste 3 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch square sheets puff pastry) 3 eggs, beaten, for egg wash Instructions: Heat oil in a skillet and saute the carrots, onion, potatoes, and garlic until al dente. Add ground beef and brown. Drain fat from pan and season with salt and pepper and jerk seasoning. Stir in tomato paste to bind mixture, and let cool. Preheat oven to 375 degrees F. Roll out puff pastry dough and, using a circle cutter, cut out 16 to 24 (3-inch) diameter dough circles and place on a lightly greased baking sheet. Place a spoonful of meat mixture on 1 side of each pastry circle. Fold each into a half-circle and seal edges by pinching the dough together. Brush surface of pastry with egg wash. Bake until golden brown, about 6 to 8 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32696,"Pimento (Red Pepper) Cheese-Bacon Burgers 1/3 cup Hellmann's? or Best Foods? Real Mayonnaise 1/4 tsp. Kosher salt 1/4 tsp. ground black pepper 1/4 tsp. cayenne powder 1/4 lb. extra sharp white cheddar cheese, coarsely grated 1/4 lb. extra sharp yellow cheddar cheese, coarsely grated 1/3 cup drained and finely chopped roasted red peppers or piquillo 1-1/2 lbs. lean ground beef 4 hamburger buns 8 thick slices double smoked bacon, crisp-cooked Instructions:

1. Combine Hellmann's® or Best Foods® Real Mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
2. Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
3. Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 32697,"Grilled New Potato Salad with Peppers and Onions 2 pounds new potatoes, boiled until just tender Canola oil Salt and freshly ground black pepper 1/4 cup sherry vinegar 1 to 2 tablespoons Dijon mustard 2/3 cup olive oil 2 red bell peppers, grilled, peeled and seeded 2 cubano peppers, grilled, peeled and seeded 2 red onions, with skin, sliced 1/4-inch thick and grilled 1/2 cup roughly chopped flat-leaf parsley Instructions: Preheat grill over high heat. Brush potatoes with oil, season with salt and pepper and grill until slightly charred. Whisk the vinegar and mustard in a bowl, then slowly whisk in the olive oil. Whisk in salt and pepper, to taste. Add the potatoes to the vinaigrette, then add the peppers, onions and the parsley, and toss to combine. ","[Rioja, Tempranillo, Garnacha, Barbera]" 32698,"Whole Grilled Local Snapper 6 shoots green garlic 2 tablespoons fresh thyme leaves 1 tablespoon Meyer lemon peel, minced 3 tablespoons extra-virgin olive oil 2 tablespoons Meyer lemon juice Salt and freshly ground white pepper, to taste Three 1 1/2- to 2-pound whole red snappers, scaled and gutted Instructions: Slice the tender portion of the green garlic thin and discard the tough stem ends. In a mortar and pestle, crush the sliced green garlic to puree, add the thyme leaves, the lemon peel, and olive oil and work into a paste. Add the juice and season with salt and pepper. Slash the fish three times on both sides all the way to the bone and rub the marinade on the fish and season well. Grill over medium-low heat, turning half way through. Grilling time should take 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 32699,"Pasta and Beans: Pasta e Fagioli 2 tablespoons (2 turns around the pan) extra-virgin olive oil 1/8 pound (about 3 slices) pancetta, chopped Two 4 to 6-inch sprigs rosemary, left intact One 4 to 6-inch sprig thyme with several sprigs on it, left intact 1 large fresh bay leaf or 2 dried bay leaves 1 medium onion, finely chopped 1 small carrot, finely chopped 1 rib celery, finely chopped 4 large cloves garlic, chopped Coarse salt and pepper Two 15-ounce cans cannellini beans 1 cup canned tomato sauce or canned crushed tomatoes 2 cups water 1 quart chicken stock 1 1/2 cups ditalini Grated Parmigiano or Romano, for the table Crusty bread, for mopping Instructions: Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 32700,"Sweet and Spicy Chicken Fajitas with Squash and Zucchini 1/3 cup olive oil 1/4 cup torn cilantro 1/4 cup honey 3 tablespoons fresh lime juice 1 teaspoon thyme leaves 6 cloves garlic, smashed 2 jalapenos, seeded Kosher salt and freshly ground black pepper 1 1/2 pounds boneless skinless chicken breasts 2 tablespoons olive oil 1 medium zucchini, cut into 1/4-inch half-moons Kosher salt. 1 medium yellow squash, cut into 1/4-inch half-moons 1 bunch scallions, cut into 1-inch lengths 1 large tomato, chopped 1 red jalapeno, seeded and thinly sliced 1/2 cup roughly chopped cilantro Neutral oil, for oiling the grill grates Warm tortillas, for serving Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa, chopped scallions, shredded Cheddar Instructions: For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside. Prepare a grill for medium-high heat and brush the grill grates with oil. Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice. Serve with the warm tortillas and toppings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 32701,"Honey Bee Cake 4 ounces semisweet chocolate, broken into pieces 1 1/3 cups soft light brown sugar 2 sticks soft butter 1/2 cup honey 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon bicarbonate soda (baking soda) 1 tablespoon cocoa 1 cup boiling water 1/4 cup water 1/2 cup honey 6 ounces semisweet chocolate, finely chopped 1/2 cup plus 2 tablespoons confectioners' sugar 1 ounce yellow marzipan 12 flaked almonds Special equipment: 9-inch springform tin Instructions: Take whatever you need out of the refrigerator so that all ingredients can come to room temperature, and while that's happening, melt the chocolate from the cake part of the ingredients list in a good-sized bowl, either in the microwave or suspended over a pan of simmering water. Set aside to cool slightly. Preheat the oven to 350 degrees F, and butter and line a 9-inch springform tin. Beat together the sugar and soft butter until airy and creamy, and then add the honey. Add 1 of the eggs, beating it in with a tablespoon of the flour, and then the other egg with another tablespoon of flour. Fold in the melted chocolate, and then the rest of the flour and baking soda. Add the cocoa pushed through a tea strainer to ensure you have no lumps, and last of all, beat in the boiling water. Mix everything well to make a smooth batter and pour into the prepared tin. Cook for up to 1 1/2 hours, though check the cake after 45 minutes and if it is getting too dark, cover the top lightly with aluminium foil and keep checking every 15 minutes. Let the cake cool completely in the tin on a rack. To make the glaze, bring the water and honey to a boil in a saucepan, then turn off the heat and add the finely chopped chocolate, swirling it around to melt in the hot liquid. Leave it for a few minutes, then whisk together. Add the sugar through a sieve and whisk again until smooth. Choose your plate or stand, and cut out 4 strips of baking paper and form a square outline on the plate. This is so that when you sit the cake on and ice it, the icing will not run out all over the plate. Unclip the tin and set the thoroughly cooled cake on the prepared plate. Pour the glaze over the cold honey bee cake; it might dribble a bit down the edges, but don't worry too much about that. The glaze stays tacky for ages (this is what gives it its lovely melting gooiness) so ice in time for the glaze to harden a little, say at least an hour before you want to serve it. Keep the pan of glaze, (don't wash it up), as you will need it to make the stripes on the bees. Divide the marzipan into 6 even pieces and shape them into fat, sausage-like bees' bodies, slightly tapered at the ends. Using a wooden skewer, paint stripes with the sticky honey glaze left in the pan from icing the cake. About 3 stripes look best, and then very carefully attach the flaked almonds at an angle to make the bees' wings, 2 on each one. They might snap as you dig them into the marzipan bodies, so have some spare. I'm afraid to admit, I also like to give them eyes by dipping the point of the skewer in the glaze and thence on the bees: they look more loveable with an expression, which is somehow what the eyes give them, but then this is where the Disney effect comes in. If a more imperial dignity is required, forgo the dotting of the eyes and present this as your Napoleonic Chocolate Cake. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 32702,"Hue Lemongrass Skewers: Nem Lui Hue 3 1/2 ounces/ 100 g minced (ground) beef 7 ounces/ 200 g minced (ground) pork 1 1/2 tablespoons/20 g cooked and shredded pork skin* (See Cook's Note) 1 1/2 tablespoons/20 g minced pork fat 3 cloves garlic, finely diced (1 tablespoon) Chopped shallots 1/2 tablespoon sugar Freshly ground black pepper 1 tablespoon fish sauce 12 lemongrass stalks, trimmed 2 tablespoons vegetable oil 6 baguettes, warm 3 tablespoons cl sauce 3 tablespoons hoisin sauce Instructions: In a mixing bowl, combine the beef, minced pork, pork skin, pork fat, garlic, shallots, sugar, 1 teaspoon black pepper, and fish sauce. Knead for 5 minutes until all ingredients are well combined. Cover, then refrigerate 1 hour for the flavours to develop. Heat a barbecue grill or char grill pan. With wet hands, divide the mixture into 12 even portions and roll each portion into a sausage shape. Thread the beef sausages onto each lemongrass stick and brush with a little oil. Place on the hot grill and cook the beef skewers for 6 minutes, turning every few minutes, until cooked. Remove the meat from the lemongrass skewers, and distribute 2 skewers per baguette. Spread 1/2 teaspoon each cl sauce and hoisin sauce into each baguette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32703,"Rice Paper Wrapped Halibut Roasted with Foie Gras Gingered Spaghetti Squash and Wild Mushroom Ragout 4 large, round rice wrappers 4 (6-ounce) fillets of halibut 8 ounces foie gras mousse 12 long chive batons Salt and black pepper Chives, for garnishing Truffle oil for garnishing 8 ounces B or C grade fresh foie gras 1 whole egg 1/4 cup heavy cream 1 teaspoon white truffle oil 4 ounces diced chicken breast, skinless 1 tablespoon chives, finely chopped Salt and black pepper 1 small spaghetti squash cut in half, deseeded 2 tablespoons butter 1 tablespoon honey 1/2 tablespoon minced ginger Salt and black pepper Instructions: Spread foie mousse on each fillet and top with 3 chives. Soak the rice wrappers in warm water until soft, about 3 minutes, then lay on a dry, clean hand towel. Place halibut, foie side down in the middle of the wrapper and fold in bottom side first. Then fold in the 2 sides followed by the top. Let rest on folded side for 5 minutes before cooking. These can be made 4 hours in advance. In a non stick pan, coat with a little oil and sear folded side first, about 3 minutes. This will seal the package. Flip over and sear the foie side until brown. Flip back over and toast in a 400 degree oven for about 8 to 10 minutes. On a large plate, place small mound of squash in the middle. Surround with mushrooms and garnish with truffle oil and chives.; In a processor, puree into a mousse the foie gras, egg, cream, truffle oil and chicken until smooth. Transfer the mousse to a chilled bowl and fold in the chives and season with salt and pepper. Set aside; Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is \al dente. Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving Wild Mushroom Ragout: Canola oil 5 sliced shallots Salt and black pepper 1 cup crimini or button mushrooms 1 cup chanterelles 1 cup quartered shiitakes 1 cup morels 1 cup cepes or porcinis 1/2 tablespoon fresh minced thyme 1 cup red wine 1 cup veal demi-glace (1 cup chicken stock with 1 tablespoon dark soy sauce) 1 tablespoon butter (optional) In a hot saute pan coated with oil, caramelize the shallots. Season. Add the crimini mushrooms first and cook for 1 minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent then add the demi-glace. Simmer slowly for 20 minutes. Whisk in butter and keep hot for serving. Yield: 4 servings Suggested Wine: Sebastopol Vineyards, Dutton Ranch, Russian River, Pinot Noir, 1995 ","[Pinot Noir, Chardonnay, Sauvignon Blanc, Meursault]" 32704,"Jamaican Jerk BBQ Sauce 3 (10-ounce) cans chicken stock 2 (12-ounce) beers, recommended: dark beer 1 large white onion, chopped 1 large red onion, chopped 2 large green cl peppers, roasted and chopped, (optional) 2 bunches green onions, chopped 2 tablespoons fresh minced ginger 1 (4.5 ounce) can chopped green chiles 2 jalapeno peppers, roasted and chopped, (optional) 4 tablespoons tamarind concentrate 2/3 cup molasses 4 tablespoons dark brown sugar 2 1/2 tablespoons ground allspice 4 teaspoons ground black pepper 4 teaspoons ground cayenne pepper 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1 teaspoons ground thyme 3 teaspoons salt 3 teaspoons turbinado sugar 2 tablespoons soy sauce 2 tablespoons white wine vinegar Instructions: Add all of the ingredients to a slow cooker. (Optional: You can saute the onions in a little olive oil before adding them.) Cook at a low temperature for 6 to 12 hours (until sauce reduces and thickens). A small amount of habanero pepper (chopped or sauce), can be added for additional heat, to taste, at the end of cooking. Serve warm with pork BBQ and white bread or hamburger buns.; Note: Key ingredients are the fresh ginger, allspice, peppers, and tamarind. Also, the flavor is better (and a little milder) if it cooks longer. ","[Rioja, Syrah, Merlot, Pinot Noir]

" 32705,"Indian Pudding 6 cups whole milk 1 cup yellow cornmeal 1/2 cup maple syrup 1/2 cup molasses 1/4 cup dark Meyer's rum 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 8 tablespoons butter 1 teaspoon salt Instructions: Preheat oven to 325 degrees F. Put half the milk into a saucepan over low heat. Whisk in the cornmeal and bring to a boil. Reduce the heat to a simmer, stir, and cook the cornmeal for 15 minutes over a very low flame. Stir frequently to keep smooth. Combine the syrup, molasses, rum and spices in a small bowl to ensure even distribution of flavorings throughout the pudding. Stir the butter into the cornmeal, add the remaining ingredients, trying to combine as uniformly as possible. Pour the pudding into a buttered 3 quart baking dish, pour the remainder of the cold milk on top of the pudding and bake for 1 1/2 hours. Allow to cool and it will set up and tighten. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 32706,"Broiled Citrus Salad with Cointreau and Brown Sugar 2 quarts jarred citrus salad, drained 3 ounces Cointreau or other orange liqueur 1/3 cup brown sugar, 3 handfuls Several sprigs fresh mint, for garnish Instructions: Arrange drained citrus in a casserole dish. Douse fruit with liqueur. Top fruit with 3 handfuls of brown sugar sprinkled evenly over the top. Place casserole under a hot broiler 6 inches from heat source for 7 or 8 minutes until sugar just begins to brown and bubble. Garnish warm casserole with torn or chopped fresh mint leaves and serve.; ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 32707,"Cinnamon Pumpkin Punch 2 cups packed dark brown sugar 4 cinnamon sticks, preferably Mexican 1 29-ounce can pure pumpkin (about 3 1/2 cups) 2 limes Splash of rum (optional) Pineapple chunks and/or pecans, for serving (optional) Instructions: Combine 12 cups water, the brown sugar and cinnamon sticks in a large pot and bring to a boil over medium-high heat, stirring until the sugar dissolves. Stir in the pumpkin and return to a simmer. Meanwhile, remove the zest from the limes in wide strips using a vegetable peeler; add the zest to the pot and simmer 15 minutes. Let cool, then refrigerate until the liquid is cold and the pumpkin pulp settles to the bottom, 2 to 3 hours. Working in batches, ladle the liquid into a fine-mesh strainer set over a pitcher (repeat if necessary to strain out all the pumpkin pulp). Discard the pulp and lime zest. Return the cinnamon sticks to the punch and refrigerate until ready to serve. Pour the punch into ice-filled glasses. Add rum, pineapple and/or pecans, if desired. Serve with the cinnamon sticks. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 32708,"Grilled Jalapeno Polenta with Sweet and Sour Chutney 2 2/3 cup milk 2/3 cup yellow stoneground, cornmeal 1 egg yolk 1/2 fresh jalepeno, chopped fine 1 papaya fresh, ripe or jarred 1 small red onion, sliced very thin 1 to 2 medium size tomatoes, seeded and small dice 1/2 cup of sliced scallions 1 small pineapple, cut into chunks or 1 can pineapple in natural juices (not syrup) 1 tablespoons of honey Salt and pepper to taste 1/2 fresh jalepeno, chopped fine Instructions: For the polenta: In a medium size sauce pan bring milk to a boil over medium high heat. Slowly add cornmeal, whisking in. Cook for 10 minutes, stirring constantly. Remove from heat and add yolk, jalapeno and cheese. Salt and pepper to taste. Put into a greased 9 by 5 by 3-inch pan. Cover tightly and refrigerate until firm, about 10 minutes. Cut into 24 pieces. Grill or saute to heat. For the chutney: Combine above ingredients in a large bowl and refrigerate up to 1 hour or until ingredients absorb flavors. Spoon over polenta. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32709,"Kung-POW! BBQ Chicken Wings 1 1/2 pounds chicken drumettes Olive oil, for brushing Kosher salt 1/4 cup chicken stock 1/4 cup tamari 2 tablespoons ketchup 1 tablespoon light brown sugar 1 tablespoon rice wine vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon toasted sesame oil Pinch red pepper flakes, plus more for garnish 1 green onion, thinly sliced Instructions: Preheat the oven to 350 degrees F. Bring a large pot of water to a boil over high heat. Place the chicken drumettes in the water, reduce the heat to medium and cook for 10 minutes. Carefully strain the wings and pat dry with paper towels. Brush the chicken with olive oil and sprinkle lightly with salt. Place the chicken in a single layer on a baking sheet and roast until cooked through, 30 to 45 minutes. In a small saucepan, combine the chicken stock, tamari, ketchup, brown sugar, vinegar, Worcestershire sauce, sesame oil and red pepper flakes. Stir and bring the mixture to a simmer and cook until thickened, about 5 minutes, then remove from the heat. Transfer the sauce and chicken to a large bowl. Carefully toss the chicken in the warm sauce until fully coated. Transfer the chicken to a serving plate and garnish with the green onions and more red pepper if you like it really spicy.
","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 32710,"Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil Kosher salt 12 ounces mostaccioli or penne pasta 1/2 cup mayonnaise 1/4 cup whole milk 1/4 cup white vinegar, plus more if needed Freshly ground pepper 1 1/2 teaspoons adobo sauce from a can of chipotles (or 1 minced chipotle) 1 10-ounce package grape tomatoes, halved lengthwise 1/2 pound smoked gouda cheese, cut into small cubes 24 fresh basil leaves, thinly sliced Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside. Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl. In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 32711,"Jerry Thomas Manhattan 2 ounces rye whiskey, such as Wild Turkey 3/4 ounce orange liqueur, such as Grand Marnier 3/4 ounce sweet vermouth, such as Carpano Antica Formula vermouth 3 dashes bitters, such as Angostura Ice Orange peel, at least an inch in diameter Instructions: Pour the rye, orange liqueur, vermouth and bitters into a mixing glass. Add ice, stir and strain into a chilled martini glass. Hold orange peel colored-side down over the cocktail about 2 inches above a lit match, then twist and squeeze the peel over the lit match until the peel sparks. Drop the peel into the glass. ","[Rye Whiskey, Cognac, Brandy]" 32712,"Instant Pot Eggplant Masala with Peas 1 large eggplant 2 tablespoons vegetable oil 1 teaspoon curry powder 1 teaspoon cumin powder 1/2 teaspoon ground turmeric 1 small onion, diced 1 tablespoon minced ginger 2 cloves garlic, minced 3 plum tomatoes, diced Kosher salt 1 cup frozen peas, thawed Cooked basmati rice, for serving, optional 1 tablespoon fresh cilantro leaves, chopped 1 tablespoon fresh mint leaves, chopped Instructions: Poke the eggplant 2 to 3 times on each side with a knife. Put the eggplant on the rack in a 6-quart Instant Pot? and pour 1 cup water into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the eggplant and rack. The eggplant should be completely soft and deflated. Set aside.
Turn the pot to the high saute setting and when hot, add the oil. Stir in the curry powder, cumin and turmeric and cook until the spices are fragrant, about 30 seconds. Stir in the onions to coat in the oil and spices. Cook, stirring frequently, until the onions are softened and slightly browned, 7 to 8 minutes. Add the ginger and garlic and stir to coat. Cook until the garlic starts to soften, 1 to 2 minutes more. Add the tomatoes and cook until the they break down and lose their structure, 6 to 7 minutes. Add 1 teaspoon salt. Cut the eggplant into chunks. Add the eggplant and peas to the pot and cook until completely warmed through, 2 to 3 minutes. Add additional salt to taste.
Serve warm with rice if desired and sprinkle with cilantro and mint. ","[Syrah, Pinotage, Tempranillo, Garnacha]

" 32713,"Frozen Basil-Mint Caipirinha 1 lime 1/3 cup sugar 1 cup packed fresh basil 1 cup packed fresh mint 3/4 cup cacha?a 2/3 cup frozen limeade concentrate (from one 12-ounce can) Instructions: Remove 2 wide strips zest from the lime with a vegetable peeler; set aside. Cut the lime in half; thinly slice one half and cut the remaining half into 4 wedges for garnish. Bring 1/3 cup water and the sugar to a boil in a saucepan over medium heat, stirring, until the sugar dissolves. Remove from the heat; add 1/2 cup each basil and mint and the lime slices and let cool completely. Transfer the herb syrup to a blender and blend until the herbs are finely chopped (the limes will still be mostly intact). Strain through a fine-mesh sieve into a bowl. Freeze until slushy, about 2 hours. Combine the cacha?a, limeade concentrate, lime zest, the remaining 1/2 cup each basil and mint and the frozen herb syrup in a blender. Add 5 cups ice and blend until thick and slushy; gradually add up to 1 more cup ice if needed. Pour into glasses and garnish each with a lime wedge. ","[Cacha?a, Brazilian Chardonnay, Sauvignon Blanc, Vermentino]" 32714,"Cheesy Rigatoni Pepper Bake Kosher salt and freshly ground black pepper 1 pound rigatoni
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, finely diced
Two 28-ounce cans diced tomatoes
One 6-ounce can tomato paste
Two 8-ounce balls fresh mozzarella, cut into large cubes
9 tablespoons grated Parmesan
One 1-pound bag mini sweet peppers, stemmed and halved
Peppy Salad, recipe follows One 5-ounce bag baby spring lettuce leaves 1 cup halved pepperoncini
1 cup halved cherry tomatoes
1 red onion, sliced 1 mini red pepper, thinly sliced 3 tablespoons olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool. Heat the olive oil in a skillet over medium heat. Add the garlic and onion and cook until the onions are golden, 3 to 4 minutes. Stir in the tomatoes and tomato paste until everything is mixed together. Add salt and pepper to taste. Bring to a simmer and cook for 10 to 15 minutes. Preheat the oven to 350 degrees F. Spread a thin layer of sauce in a 9-by-13-inch baking dish. Layer in half of the cooked noodles, half of the cubed mozzarella, 3 tablespoons Parmesan and half of the sweet peppers. Top with half of the remaining sauce. Repeat the process with the remaining noodles and mozzarella, 3 tablespoons Parmesan and the remaining peppers and sauce. Top with the remaining 3 tablespoons Parmesan. (If making ahead, cover and refrigerate.) Cover and bake until the sauce is bubbling and the peppers are cooked through, about 40 minutes. Let sit 10 minutes before serving. Serve with Peppy Salad. Add the lettuce, pepperoncini, tomatoes, onion and mini pepper to a bowl. Drizzle over the olive oil and lemon, then sprinkle over some salt and pepper and toss. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 32715,"Shrimp Pot Pie 1 egg 1 tablespoon water 4 sheets puff pastry, thawed (recommended: Pepperidge Farm) Flour, for dusting 8 large (21 to 25) shrimp, shelled and deveined 1/4 teaspoon cayenne pepper 1 tablespoon olive oil 2 tablespoons unsalted butter 1 small carrot, diced 1 celery stalk, diced 6 mushrooms, sliced thin 2 sprigs fresh thyme 1/2 cup white wine 2 cups heavy cream Salt and freshly ground white pepper Special equipment: 3 and 4-inch metal ring Instructions: Preheat oven to 400 degrees F. In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork. Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet. These are the base of the pot pies. Discard scraps. Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles. Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops. Brush the outer edge of the 4-inch circles with the egg wash. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other. Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes. Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside. Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32716,"Cupcake Garden 1 tube (16.5 oz.) refrigerated cookie dough 1/2 cup flour 1 box confectioner's sugar 2 tablespoons egg white powder 6 tablespoons water Yellow, orange and red food coloring 1/2 cup M&M'S? Brand MINIS? 1/4 cup M&M'S? Brand Peanut Chocolate Candies 1 box (18.25 oz.) chocolate cake mix 1 can (16 oz.) chocolate frosting Other supplies: Printable template or your favorite flower cookie cutter 24 (6-inch) lollipop sticks 2 cookie sheet pans 1 resealable plastic bags 2 (12-cup) cupcake pans 24 paper cupcake liners 12 (3 1/2-inch) decorated terra cotta flower pots Floral clay Instructions: Press a cupcake into a flowerpot. Insert the flower cookie stick in the center and decorate the cupcake with 2 green M&M'S® Brand Peanut Chocolate Candies. What to Do For Cookie Flowers:

1. Preheat oven to 350 degrees F. Line cookie sheet pans with parchment paper.
2. Knead the flour into the dough, and roll it out to a 1/4-inch thickness. Using the printable template, cut out 12 cookies, re-rolling the scraps. Transfer cookies to cookie sheet and slip lollipop stick underneath each one.
3. Bake for approximately 12-15 minutes, or until golden. Remove from the oven, transfer to wire rack and let cool completely.
4. Beat the confectioner's sugar, egg white powder and water until fluffy. Spoon 1/2 cup of the frosting in a resealable plastic bag with a small corner snipped. Set aside. Divide the remaining frosting into 3 cups and tint one yellow, one orange and one red. Spread cookies with frosting.
5. Pipe a small circle of white frosting in the center of each cookie and decorate with M&M'S® Brand Peanut Chocolate Candies using the photograph as guide. Set aside. What to Do For Cupcakes:
6. Meanwhile, line the cupcake pans with paper cupcake liners. Set pans aside. Prepare the cake mix according to package instructions. Divide the batter evenly between the prepared cupcake pans. Bake for approximately 19-21 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, transfer to a wire rack and let cool completely. Spread the top of the cupcake with the chocolate frosting.
7. Press a nugget of floral clay into the bottom of each flower pot. Press a cupcake into a flowerpot. Insert the flower cookie stick in the center. anchoring it in the clay for support. Decorate the cupcake with 2 green M&M'S® Brand Peanut Chocolate Candies. TIP: You can also make jumbo cupcakes as well as miniature cupcakes for a varitey of \plant\ sizes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32717,"Creamiest, Butteriest, Tastiest Mashed Potatoes Ever 5 pounds russet potatoes, peeled and cut into 1-inch pieces Kosher salt 6 ounces cream cheese, at room temperature 1 stick unsalted butter, at room temperature, plus more for the dish 1 cup half-and-half, warmed 1/2 tablespoon cracked black pepper 2 cloves garlic, grated 4 tablespoons unsalted butter, melted 1/4 cup minced fresh chives 2 tablespoons fresh parsley, minced Instructions: Make the mashed potatoes: Put the potatoes and 1 tablespoon salt in a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry. Whip together the cream cheese and butter in a large bowl with a mixer on medium speed until blended, 2 minutes. Add the still-warm potatoes, alternating with the half-and-half. Whip until blended. Add in the pepper, garlic and salt to taste. Butter a 9-by-14-inch baking dish and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days. When ready to bake and serve, preheat the oven to 350? F. Top the potatoes: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with the chives and parsley. The potatoes can be kept warm in a 200? F oven or tented with foil until ready to serve, up to 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32718,"Slow Cooker Chicken Noodle Soup 8 ounces carrots, sliced 1/4 inch thick (about 3 large carrots) 6 ounces celery, sliced 1/4 inch thick (about 5 large stalks) 1/4 small onion, peeled and root end intact
2 large sprigs parsley, plus 1/4 cup chopped leaves 2 large sprigs thyme 1 bay leaf Kosher salt 2 pounds bone-in, skin-on chicken thighs (about 6 thighs) 8 cups low-sodium chicken broth 6 ounces wide egg noodles (about 4 cups) 1 to 2 tablespoons freshly squeezed lemon juice Freshly ground black pepper Instructions: Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt. Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles. While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32719,"Herbed Goat Cheese 8 ounces soft goat cheese 3 tablespoons heavy cream 3 tablespoons tarragon, chopped 2 tablespoons thyme, chopped 1 bunch chives, chopped Pepper to taste 1 tablespoon dry white wine 1 teaspoon grated lemon zest Instructions: In a food processor pulse to break up goat cheese. Add cream and pulse until smooth. Remove to a large bowl. Add tarragon, thyme, chives, pepper, wine and zest. Whisk together until smooth. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32720,"Carrot, Sweet Potato and Squash Soup 2 tablespoons EVOO 2 tablespoons butter 1 to 2 tablespoons puree of chipotle in adobo, medium to spicy heat level (freeze the remainder in a plastic baggie) 1 teaspoon ground coriander, 1/3 palmful 2 cloves garlic, chopped 1 teaspoon ground cumin, 1/3 palmful 1 teaspoon paprika, 1/3 palmful 2 onions, chopped 1 crisp apple, peeled and chopped
One 1-inch piece ginger root, finely chopped or grated A little freshly grated nutmeg A pinch of ground cinnamon Salt and freshly ground black pepper
4 cups chicken stock, plus extra to reheat About 1 tablespoon honey 1 1/2 pounds kabocha, butternut squash or pumpkin, peeled and chopped (or leftover roasted)
1 pound organic carrots, peeled and chopped
2 large sweet potatoes, peeled and chopped 1 tablespoon lemon or orange juice Finely chopped red onions or scallions Toasted pumpkin seeds Crumbled browned Mexican chorizo Creme fraiche Shredded smoked Cheddar or smoked gouda Chopped fresh parsley or cilantro Instructions: Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat. To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32721,"Creamy Chicken and Pasta Salad Kosher salt 8 ounces tubetti or other small tube-shaped pasta 1 1/4 cups 2% percent Greek yogurt 1/2 cup mayonnaise 2 teaspoons apple cider vinegar 1 teaspoon dijon mustard 1/3 cup chopped fresh dill 1 tablespoon chopped fresh chives 1 rotisserie chicken 2 stalks celery, chopped 1 Kirby cucumber, peeled, halved lengthwise, seeded and chopped Freshly ground pepper 8 cups mesclun greens Instructions: Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32722,"Barbecued Mango Madness--the Runner-Up of Foodtv.Com's Championship Cook-Off Ketchup Soy sauce Balsalmic vinegar A dash of lemon juice Brown sugar 2 cloves garlic 1 onion 1 green pepper Olive oil Salt and pepper 2 mangos, pureed Instructions: Heat pan and add olive oil. Add onions, garlic, green peppers and salt and pepper. Cook slightly till tender. Add remaining ingredients. Simmer for a bit till nice and semi-thick in texture. Remove from heat and cool. Mixture can either be pureed or strained before applying to chicken, which is what this recipe was created for. Big winner at Buccaneer tailgating events. Enjoy! ","[Chardonnay, Sauvignon Blanc, Zinfandel, Merlot]" 32723,"Chocolate Fudge Cake 2 2/3 cups all-purpose flour 3/4 cup plus 1 tablespoon granulated sugar 1/3 cup light brown sugar 1/4 cup best-quality cocoa powder 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 eggs 1/2 cup plus 2 tablespoons sour cream 1 tablespoon vanilla extract 3/4 cup unsalted butter, melted and cooled 1/2 cup corn oil 1 1/3 cups chilled water Instructions: For the fudge icing: 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids 1 cup plus 2 tablespoons unsalted butter, softened 1 3/4 cups confectioners' sugar, sifted 1 tablespoon vanilla extract For the cake: Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans. In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself. Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely. For the icing: Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly. In another bowl beat the butter until it's soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners' sugar and beat again until everything's light and fluffy. I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 32724,"Bacon Jack and Jalapeno Quesadillas 1 ripe Hass avocado, halved, seeded and peeled 1 small tomato, diced 2 scallions, finely chopped 1 tablespoon fresh lime juice 1 to 2 tablespoons chopped cilantro leaves 1 jalapeno, seeded and minced 1 small garlic clove, minced Salt, to taste 4 strips turkey bacon (about 3 ounces) 6 scallions,(white and green parts) thinly sliced 1 jalapeno, seeded and minced 1 garlic clove, minced 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 3 (8-inch) multi-grain tortillas 3/4 cup shredded reduced-fat Monterey jack cheese 1/4 cup reduced-fat sour cream, optional Cilantro, for garnish Instructions: Guacamole: Coarsely mash the avocado in a large bowl. Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended. Cover and chill until ready to serve. Quesadillas: Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray. Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside. To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander. Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes. Remove from the heat. Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla. Fold the unfilled half of each tortilla over the filling. Lightly spray the quesadillas with cooking spray. Bake until lightly browned and crisp, 8 to 10 minutes. Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 32725,"Sweet Tea Quick Pickles 3/4 cup brewed sweet tea 1/2 cup distilled white vinegar
2 tablespoons honey
1 tablespoon dried chives
1 teaspoon celery seeds
1 teaspoon kosher salt
One 16-ounce jar hot banana peppers 6 ounces fresh green beans, trimmed
3 mini cucumbers
Instructions: Place a saucepan over medium-high heat. Pour in the sweet tea, white vinegar, honey, dried chives, celery seeds, salt and brine from the banana peppers (reserve the banana peppers, refrigerated, until ready to serve). Heat until just boiling and the honey has dissolved, about 4 minutes. Place the green beans in a heatproof dish or container. Slice the mini cucumbers into 8 spears each and add to the green beans. Pour the hot brine over the vegetables and set aside for at least 20 minutes. Allow the pickles to cool completely before serving or storing in an airtight container. Serve with the banana peppers. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 32726,"Red Velvet Strawberry Cake Nonstick cooking spray 1/4 cup hot coffee 2 tablespoons natural cocoa powder 2 1/3 cups all-purpose flour 3/4 teaspoon kosher salt 1/2 teaspoon baking powder 1 cup granulated sugar 1 cup vegetable oil 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 2 teaspoons red gel food coloring 3/4 cup buttermilk, at room temperature 1 teaspoon baking soda 1 1/2 teaspoons distilled white vinegar One 1/4-ounce package unflavored gelatin 20 ounces cream cheese, at room temperature 1 3/4 cups confectioners\u2019 sugar 1 teaspoons pure vanilla extract 1/2 teaspoon kosher salt 1/3 cup sour cream 24 ounces strawberries Instructions: Preheat the oven to 325 degrees F. Cut two 22-by-3 1/2-inch strips of parchment paper. Spray a 7-inch springform pan with nonstick spray. Line the bottom with parchment and fit one of the strips of parchment around the inside of the pan, so that the parchment sticks up above the edge. Spray again with nonstick spray. Whisk together the coffee and cocoa powder in a small heatproof bowl until the cocoa has dissolved. Set aside to cool. Whisk together the flour, salt and baking powder in a medium bowl. Set aside. In a stand mixer fitted with a paddle attachment, mix together the granulated sugar and vegetable oil on medium speed. Add the eggs, vanilla and food coloring and mix until well combined. Mix in the cocoa mixture. Mixing on low speed, add the a third of the dry ingredients and mix until just combined. Add half the buttermilk. Add another third of the dry ingredients, mix until combined, and then add the remaining buttermilk. Stop the mixer. Stir the baking soda and vinegar together in a small bowl (it will bubble up). Immediately add it to the batter along with the remaining dry ingredients and mix for 15 seconds. Transfer the batter to the prepared pan, set the pan on a baking sheet tray and bake until the top springs back when gently pressed and a toothpick comes out clean, 1 hour and 15 minutes to 1 hour and 20 minutes. Cool in the pan on a rack for 20 minutes, then remove the sides and slide the cake off the bottom to cool completely on the rack. Once completely cool, use a large serrated knife or a cake knife or cake leveler to trim off any doming on top of the cake. Slice the cake horizontally into 2 even layers. For the filling: Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Set aside to bloom for 5 minutes. Mix the cream cheese, confectioners\u2019 sugar, vanilla and salt in a stand mixer fitted with a paddle attachment on medium-high until creamy and smooth. Transfer 3/4 cup of the mixture to a piping bag fitted with a large star tip and set aside in the refrigerator. Microwave the bloomed gelatin until melted, about 20 seconds. Beat the gelatin into the remaining cream cheese along with the sour cream. Mix until smooth. Set aside 5 of the prettiest strawberries for decorating the top of the cake. Remove the green tops from the rest of the strawberries. Trim the berries if necessary so that they are similar in height when standing up on the trimmed end. To assemble the cake, set one layer of cake on a cake board or flat serving platter. Unlock the clean ring of the springform pan and place it around the cake layer. Take the second strip of parchment and wrap around the cake inside the ring so that it is standing up, then lock the cake ring so that it hugs the parchment against the cake. Spread 1/3 cup of the cream cheese filling over the cake layer. Slice a strawberry in half vertically and press the cut halves up against the parchment so that they touch at the bottom. Repeat until you have a ring of berries around the inside of the parchment. Take the remaining whole berries and fill in the interior of the ring, trimmed side down (you may not use all the berries, depending on their size). Spread the rest of the filling over the berries, making sure that it fills in the gaps between them. Gently tap the cake on the counter to eliminate any air pockets. Place the second cake layer on top, making sure the parchment is around the sides, and gently press down. Wrap the cake in plastic wrap and refrigerate until the filling is chilled through and set, at least 3 hours and up to 8 hours. When ready to serve, unlock the springform ring and lift it off the cake. Peel off the parchment strip, being careful not to pull it straight out but rather peel it gently away from the sides of the cake. With the reserved frosting, pipe 14 stars in a circle around the top edge of the cake, then pipe 10 stars in a smaller circle, and then 2 large rosettes in the center. Cut the reserved 5 strawberries in half vertically, leaving the green tops on, and place 7 strawberry halves in every other gap between the 14 piped stars. Arrange the remaining 3 strawberry halves on the rosettes in the center of the cake. Slice and enjoy! ","[Syrah, Pinot Noir, Barolo, Tempranillo]" 32727,"Cherry Coke Cake Nonstick cooking spray, for the cake pan One 15.25-ounce box devil's food cake mix, such as Duncan Hines
One 3.9-ounce package instant chocolate pudding mix
4 large egg whites
3/4 cup cherry cola, such as Cherry Coke ?
1/2 cup vegetable oil
1/2 cups finely chopped maraschino cherries
5 1/4 cups confectioners' sugar 6 sticks (1 1/2 pounds) unsalted butter, at room temperature
1/4 teaspoon kosher salt
5 tablespoons maraschino cherry liquid plus 1 cup finely chopped maraschino cherries
8 ounces semisweet chocolate, chopped 3/4 cup heavy cream
1 1/2 cups whole maraschino cherries with stems
Instructions: For the cake: Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray, then line with parchment and spray the parchment. Combine the cake mix and pudding mix in a stand mixer fitted with the paddle attachment and mix on low speed to blend. With the mixer still running, add the egg whites, cherry cola and vegetable oil and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes. Fold in the maraschino cherries. Divide the batter between the prepared baking pans; smooth into even layers using an offset spatula.
Bake until a skewer inserted in the center comes out clean and the edges pull away from the sides of the pan, about 15 minutes. Transfer to a rack and let cool in the pans, about 10 minutes, then turn out onto racks and let cool completely, about 1 hour.
For the frosting: Mix the confectioners' sugar, butter and salt together in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase the speed to high and whip until light and fluffy, 3 to 5 minutes. Add the maraschino cherry liquid and continue to whip until bright pink and spreadable. Add the chopped cherries and mix on low speed until evenly distributed.
Using a serrated knife and sawing in long, even strokes, carefully halve the cake layers horizontally. Place 1 layer, cut-side up, on a platter or cake stand; spread 1 1/2 cups frosting on top. Stack another cake layer on top and spread another 1 1/2 cups frosting on top. Repeat with the remaining 2 cake layers, then cover the top and sides with a thin layer of frosting (this is the crumb coat) and use a bench scraper or large offset spatula to smooth out the sides and top (it's okay if some cake shows through). Refrigerate 15 minutes, then add another 1/2-inch layer of frosting to the top of the cake and smooth out to make a perfectly flat top. Refrigerate until ready to cover with ganache.
For the ganache: Meanwhile, place the chocolate in a heatproof bowl and heat the cream in a small saucepan over medium-high heat until beginning to boil. Pour the cream over the chocolate and let sit, stirring occasionally, until the mixture is completely smooth and the chocolate is melted, about 5 minutes. Let cool 30 minutes, then pour over the chilled cake so that the top is completely coated and chocolate drips decoratively down the sides. Let set at room temperature 30 minutes, then top with the whole cherries in the center of the cake and serve. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 32728,"Slammin' Sausage Pancakes with Honey Maple Syrup 1 pound bulk breakfast sausage 2 cups self-rising flour 3 tablespoons sugar Pinch salt Pinch baking powder 1 3/4 cups buttermilk 2 large eggs, separated 1/4 cup melted butter, plus 2 tablespoons, for frying pancakes Honey Maple Butter, recipe follows Powdered sugar, to garnish 1/4 cup maple syrup, for serving 1 stick butter, softened 2 tablespoons honey 2 tablespoons maple syrup Pinch salt Pinch ground cinnamon Instructions: In a large nonstick saute pan over medium-high heat, brown the sausage while breaking it apart, for approximately 4 to 5 minutes. Remove the sausage from the pan to paper towels. Discard excess grease or keep 2 tablespoons for frying the pancakes. In a large bowl, combine the flour, sugar, salt, and baking powder. In another bowl, whisk together the buttermilk and egg yolks until smooth and velvety. Reserve the egg whites in a third bowl. Add buttermilk and egg yolks to the flour mixture. Stir with a spoon until well incorporated. Add the melted butter and stir until well incorporated. Using an electric hand mixer, beat the egg whites in a bowl until stiff peaks are formed, approximately 2 to 3 minutes. Fold the egg whites into the batter using a rubber spatula. Batter should be fluffy. In a large nonstick skillet over medium heat, add 2 tablespoons butter or 2 tablespoons of the reserved sausage fat. Working in batches, ladle the batter in the pan to form 4-inch pancakes. Sprinkle a heaping tablespoon of cooked sausage onto each pancake. Batter should puff up around sausage. Cook each pancake for 2 to 3 minutes then flip, cooking for an additional 2 to 3 minutes until nicely browned and cooked through. Repeat with remaining batter and sausage. Once finished, remove the pancakes from the pan onto a platter. Spread liberally with the Honey-Maple Butter and sprinkle with powdered sugar. Serve with maple syrup. Put the butter, honey, maple syrup, salt and cinnamon into a bowl. Mix well with a wooden spoon until well incorporated. Set aside until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32729,"Coconut Creamed Corn 2 tablespoons vegetable oil 1 pound thawed frozen corn kernels 3 scallions (white and green parts), sliced 1/4 teaspoon crushed red pepper flakes Kosher salt 1/2 cup coconut milk 1/2 cup fresh cilantro leaves, plus more, for serving 1 tablespoon cider vinegar Instructions: Heat the oil in a large skillet over medium heat. Add the corn, scallions, red pepper flakes and 1/2 teaspoon salt and cook until softened, about 5 minutes. Add the coconut milk and 1/2 cup water and simmer until thickened, about 5 minutes. Remove from the heat and stir in the cilantro and vinegar. Transfer to a serving bowl and sprinkle with cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 32730,"Smoked Almond Caramels Vegetable oil cooking spray 1 cup (5 ounces) coarsely chopped smoked almonds 1/2 cup heavy cream 1 stick (4 ounces) unsalted butter, at room temperature 1 1/2 cups light brown sugar 1 tablespoon water 3/4 cup bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) Special equipment: a candy thermometer, a 12-count muffin pan Instructions: Spray a 12-count muffin pan, liberally, with vegetable oil cooking spray. Put the almonds in the bottom of each muffin cup and set aside. For the caramel: In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Let the mixture cool for 30 seconds. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts. Allow the caramel to harden, at room temperature, for 1 hour. Put the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes. Spoon the chocolate over the caramel and refrigerate for 30 minutes. Using a thin-bladed spatula, remove the turtles from the pan (caramel will be hard). Let the turtles stand at room temperature for at least 1 hour (to allow the caramel to soften) before serving. Store in an airtight container at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 32731,"Pasta with Pecorino and Pepper 1 tablespoon whole black Tellicherry peppercorns Kosher salt 1/2 pound dried Italian egg pasta, such as tagliarelle 1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving 2 tablespoons heavy cream 1 tablespoon unsalted butter 2 tablespoons minced fresh parsley leaves Instructions: Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside. Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping. Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling. ","[Chardonnay, Vermentino, Gavi, Barbera]" 32732,"Classic French Toast 8 slices Texas Toast or other 3/4-inch-sliced white bread 8 large eggs 1 1/2 cups half-and-half 3 tablespoons granulated sugar 2 teaspoons ground cinnamon 2 teaspoons pure vanilla extract 1/8 teaspoon kosher salt 4 tablespoons butter Confectioners' sugar, for serving Maple syrup, for serving Instructions: Preheat the oven to 300 degrees F. Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool. Reduce the oven temperature to 200 degrees F. Whisk together the eggs, half-and-half, granulated sugar, cinnamon, vanilla and salt in a large casserole dish. Heat a large nonstick skillet over medium-low to medium heat. Place 2 slices of bread in the egg mixture. Let the bread completely soak in the egg mixture on both sides, about 30 seconds to 1 minute total, checking after 15 seconds. (Bread should feel heavy and soaked through but hold its shape without breaking apart.) Melt a tablespoon of butter in the skillet and add the 2 soaked slices; cook until the outside is golden brown and crisp and the inside is cooked through, 4 to 5 minutes per side. You will need to watch and adjust the temperature between medium and medium-low if the bread is browning too quickly or not browning fast enough. Keep finished French toast slices warm on a rack nested in a rimmed baking sheet in the oven. Repeat with the remaining slices. Serve with a dusting of confectioners' sugar and drizzle of maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32733,"Apple Cake with Pale Ale Sabayon 5 cups apples, any type, peeled, cored, and diced 1/4 cup rum 2 1/4 cups flour 2 1/4 cups sugar 2 teaspoons baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 3 large eggs 2 teaspoons vanilla extract 3/4 cup canola or vegetable oil 2 cups walnuts, chopped 5 large egg yolks 1/2 cup pale ale 1/3 cup sugar 1/2 teaspoon vanilla extract Instructions: To prepare cake: Soak the apples in the rum for 20 minutes. Preheat the oven to 350 degrees. Butter and flour and 11-inch springform pan. Sift together the flour, sugar, baking soda, salt, cinnamon, allspice, and nutmeg into a bowl and make a well in the center. Beat the eggs slightly and stir in the vanilla and oil. Pour the oil mixture into the dry ingredients all at once and stir until just blended. Fold in the walnuts. Drain the apples and fold them in, stirring just enough to evenly distribute the nuts and apples. Pour the batter into the cake pan. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 3 to 5 minutes, then turn cake out onto a wire rack to cool to room temperature. To prepare the sabayon: Place the egg yolks and ale in a stainless steel or copper bowl and whisk in the sugar and vanilla. Cook the sabayon for 6 to 8 minutes over medium to high heat, whisking constantly. It may be necessary to remove the bowl from the heat from time to time if the sabayon gets too hot or the eggs will begin to scramble. To test for doneness, let a drop of the sauce fall from the tip of the whip. If it stays pronounced on the surface, then the sauce is done. To serve: Cut the cake into wedges and pour the warm sauce over the tip of each slice as you serve it. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 32734,"Maryland Jumbo Lump Crab Cakes 1 egg yolk 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 teaspoon dry mustard 2 teaspoons Worcestershire sauce 1 tablespoon mayonnaise 1 tablespoon chopped fresh parsley 1 pound Maryland jumbo lump crab meat Instructions: Preheat the broiler. In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32735,"Lima Bean and Corn Soup with Crawfish Tails 1 onion, chopped 2 tablespoons vegetable oil 1 smoked ham hock 1 pound frozen lima beans 2 quarts of chicken stock 1 cup fresh corn, removed from husk 1 cup heavy cream 1/2 cup cooked crawfish tails removed from shells 1 cup fresh fava beans, cooked and shelled 1/4 teaspoon fresh grated Jamaican nutmeg Instructions: In a heavy bottomed pot saute onion with oil until translucent, then add ham hock, lima beans and chicken stock and cook over medium heat for 30 minutes, or until the lima beans are very soft. Puree in a food processor and strain through a fine sieve into another pot, bring to a boil and add corn, cream and crayfish tails. Bring to a boil again, add the fava beans, nutmeg and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32736,"Bacon and Egg Salad 6 slices bacon 6 hard-boiled large eggs, peeled and chopped 1/4 cup mayonnaise
1 tablespoon minced fresh chives 1 tablespoon stone-ground mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 ripe avocado, sliced, optional 1 Roma tomato, sliced, optional 4 croissants, lightly toasted, optional Instructions: Preheat the oven to 375 degrees F. To cook the bacon using the \Mauro Method,\ line a baking sheet with parchment, overlapping each side 1 to 2 inches. Put the bacon on the parchment and bake until crisp and brown, about 20 minutes. This way, the fat will fry the bacon to a perfect crisp but not come in contact with the metal pan, creating a mess. Drain the bacon on paper towels and let cool. (Once the fat is cooled, use or just toss it. No mess!) Crumble the bacon into a bowl. Gently mix in the eggs, mayonnaise, chives, mustard and lemon juice. Season with salt and pepper. Eat alone, or build sandwiches with avocados and tomatoes on toasted croissants. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32737,"Chicken Madeira 4 boneless skinless chicken breasts Kosher salt and cracked black pepper 3 tablespoons olive oil 2 cups sliced cremini mushrooms 3 cups Madeira wine 2 cups low-sodium beef broth 2 sprigs fresh thyme, plus more for garnish Instructions: Sprinkle each chicken breast liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes per side. Transfer to a plate and cover with foil.
Add the remaining 2 tablespoons oil to the same skillet over medium-high heat and saute the mushrooms until softened, 2 minutes. Add the wine and cook 1 minute before adding the beef broth and thyme. Bring the sauce to a simmer and let reduce by three-quarters, about 15 minutes. The sauce should have thickened and turned a rich dark brown. Just as the sauce is almost done, return the chicken to the pan and finish cooking through to 165 degrees F, about 5 minutes. Season with salt and pepper.
Serve the chicken with the mushrooms and Madeira sauce and garnish with fresh thyme. Per serving: Calories 280; Total Fat 14 grams; Saturated Fat 2 grams; Protein 29 grams; Total Carbohydrate 4 grams; Sugar: 3 grams; Fiber 0 grams; Cholesterol 76 milligrams; Sodium 296 milligrams ","[Rioja, Barolo, Pinot Noir, Syrah]

" 32738,"Sweet Potato-Chive Latkes 1 medium russet potato, peeled and shredded (about 10 ounces) 1 large sweet potato, peeled and shredded (about 1 pound) 1 whole egg plus 1 egg white
1/2 cup unbleached all-purpose flour
1 tablespoon granulated garlic
2 teaspoons cayenne pepper
2 teaspoons ground cinnamon
2 tablespoons chopped fresh chives
Kosher salt and freshly cracked black pepper
3 tablespoons canola oil
One 16-ounce container sour cream
Freshly torn fresh parsley leaves, for garnish
Instructions: Add the shredded potatoes to a bowl of water, stir to combine. Pour the potatoes over a wire mesh strainer and allow to drain. Whisk the egg and egg white in a large glass mixing bowl until just incorporated, about 30 seconds. Sift the flour, granulated garlic, cayenne and cinnamon into the egg. Add the chives. Sprinkle with 3 teaspoons each salt and black pepper; whisk until smooth. Fold in the sweet potato and potato, making sure the batter is thoroughly combined. Set a large cast-iron or heavy-bottomed skillet over medium heat. Add the oil. Working in small batches, drop about 3 tablespoons per latke into the skillet just before the oil begins to smoke. Flatten each slightly with a slotted metal spatula. Make sure to not overcrowd the skillet. Crisp the latkes until the bottoms are caramelized, 2 to 3 minutes. Flip with the spatula and continue crisping the second side for about 6 minutes total. The latkes should be cooked through and a dark, golden brown. Transfer to a paper-towel-lined dish. Season lightly with salt and pepper. Serve immediately, garnishing each latke center with a small dollop of sour cream and a sprinkle of torn parsley leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32739,"Orange Pudding Cake 2 eggs 1/4 cup sugar 1 orange, zested and juiced 1/4 cup all-purpose flour 1/4 teaspoon kosher salt 1/2 cup skim milk Instructions: Preheat the oven to 325 degrees F. Set a full tea kettle of water over medium-low heat. Spray 4 (1-cup) oven-proof ramekins with nonstick cooking spray. Separate the eggs, putting the whites in a slightly larger bowl. Using a hand mixer, whip the egg whites until they hold stiff peaks and set aside. To the yolks, add the sugar and beat until the sugar is dissolved and the color has turned a pale yellow. Add the orange zest and juice. Sift in the flour and salt and mix well. Add the milk and stir until combined. Fold the whites into the yolk mixture. Divide the batter among the ramekins. Place the ramekins into a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins. Bake the pudding cakes until set, about 20 to 22 minutes. Remove the ramekins from the water bath and let cool a bit before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 32740,"Grilled Veggies Olive oil, for the pan 3 tablespoons rice vinegar
1 tablespoon cl oil
Kosher salt
4 baby bok choy, cut in half lengthwise
5 scallions
1/2 tablespoon toasted sesame seeds
Instructions: Heat a grill pan over medium-high heat. Brush with olive oil. Mix rice vinegar, cl oil and salt together in a medium bowl. Add bok choy and scallions and toss to coat. Place bok choy and scallions on the grill pan and cook until char marks appear, flipping once, about 6 minutes total. Remove to a platter, then drizzle with remaining sauce mixture and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32741,"Roasted Pepper and Artichoke Bruschetta 1 baguette, sliced into 1/2-inch-thick slices 1/3 cup olive oil
One 6.5-ounce jar marinated artichokes, chopped, marinade reserved
1 roasted red pepper from a jar, chopped
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F. Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature. In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat. Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 32742,"Oreo Bombe 1 pound cream cheese, at room temperature 2 cups confectioners' sugar
1 tablespoon vanilla extract
3 cups heavy cream 106 cream-filled chocolate sandwich cookies (from about three 14.3-ounce packages), such as Oreos
1 cup milk
Instructions: Line a large glass bowl (10 inches wide at the top, 5 1/2 inches wide at the bottom and 4 inches tall) with plastic wrap, allowing there to be at least 1 inch of overhang on all sides of the bowl. Set aside. Put the cream cheese, confectioners' sugar and vanilla extract in a large bowl and use an electric mixer to blend until completely smooth. Add the heavy cream and whip until stiff peaks form. Set aside. Quickly submerge 1 chocolate sandwich cookie into the milk, then place the cookie in the bottom of the prepared glass bowl. Continue to dip cookies and line the bowl until you reach the very top of the bowl, about 48 to 50 cookies total. Cut the cookies at the top as needed so that they do not go over the edge of the bowl.
Scoop 2 cups of the cream over the cookies in the bowl, then use the back of a large spoon to gently spread the cream over all of the cookies, making sure to go all the way to the top of the bowl. Spoon 1/2 cup of the cream into the bottom of the bowl and spread it out into a flat layer. Dip 9 cookies and arrange in 1 flat layer on top of the cream. Continue adding flat layers in this order: 1 cup cream, 13 milk-dipped cookies, 2 cups cream, 15 milk-dipped cookies, all of the remaining cream then 19 milk-dipped cookies.
Fold over the plastic wrap, then cover completely with another sheet of plastic wrap and refrigerate until completely chilled and the cookies have softened, at least 6 hours and up to overnight.
When ready to serve, carefully invert the bowl onto a large serving platter or cutting board, then use the plastic wrap lining to ease the bombe out of the bowl. Cut into wedges and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32743,"Tomato, Basil and Cheese Baked Pasta 1 pound small shell pasta 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 3 large cloves garlic 1/2 small to medium yellow onion 1 (28-ounce) can crushed Italian tomatoes, any brand 1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces Salt and pepper 1 cup store bought basil pesto sauce 1 cup ricotta cheese 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls 1/2 pound fresh mozzarella Instructions: Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes. Preheat a deep, big skillet or a medium sauce pot over medium heat. Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body. Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked. Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste. Preheat your broiler to high and place a rack in the center of the oven. Drain pasta shells. Add them to a flameproof casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 32744,"Corn and Green cl Chowder 4 tablespoons (1/2 stick) butter 3 slices bacon, chopped
1 onion, sliced
1 tablespoon chopped fresh oregano
Two 7-ounce cans chopped green chiles
5 ears corn, kernels sliced off (2 1/2 to 3 cups)
2 cloves garlic, minced
3 1/3 cups chicken stock or broth
2 tablespoons cornstarch
1 1/2 cups heavy cream
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper jack
Kosher salt and freshly ground black pepper
1/3 cup sliced green onions
Instructions: Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock. In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid. Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 32745,"Chocolate-Chipper Cake 1 can (15 oz.) Del Monte? Lite Pear Halves in Extra Light Syrup Cooking spray 1 pkg. (2.25 oz.) chopped pecans (about 1/2 cup) 1 pkg. (15.25 oz.) chocolate or chocolate fudge cake mix (with pudding in the mix) 3 large eggs 1/4 cup water 1/4 cup canola oil 1 1/4 cups semi-sweet mini chocolate chips Instructions:

1. Preheat oven according to directions on package. Coat a 13-inch by 9-inch cake pan with cooking spray and set aside.
2. Using the can of pears, pound the pecans (in its package or in a baggie) until they resemble a fine chop and set the nuts aside.
3. Combine the cake mix, pears and its syrup, eggs, water, and oil in a medium bowl. Using an electric mixer, beat according to package directions. (Note, the pears will breakdown and become smooth while beating.) Pour batter into the cake pan.
4. Bake 30 minutes or until wooden pick inserted comes out clean.
5. Immediately sprinkle the chocolate chips evenly over the cake. Top with the nuts. Place cake in cake pan on cooling rack and cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 32746,"Grilled Summer Fruit Nonstick spray 3 firm but ripe nectarines, halved, pitted 3 firm but ripe purple/black plums, halved, pitted 3 firm but ripe red plums, halved, pitted 6 metal skewers or thick wooden skewers soaked in water 30 minutes 3 tablespoons sugar Instructions: Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Thread 1 piece of each fruit on each of 6 skewers so that the cut sides line up and lay flat. Sprinkle the sugar over the cut sides of the fruit. Let stand until the sugar dissolves, about 10 minutes. Place the fruit skewers on the grill cut side down. Grill the fruit until it is heated through and caramelized, about 5 minutes. Transfer 1 fruit skewer to each plate and serve. *Other fruit substitutions can be apricots and peaches. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 32747,"Cherry Tomato Red Clam Sauce with Linguini Salt 1 pound linguini 3 tablespoons extra-virgin olive oil 5 to 6 anchovies 1 pint small cherry tomatoes 1 red onion, finely chopped 4 cloves garlic, chopped 1/2 teaspoon crushed red pepper flakes 2 stems oregano, leaves stripped and finely chopped A handful flat-leaf parsley, finely chopped Black pepper 1 cup dry white wine 3 tablespoons butter, cut into small pieces 3 pounds Manilla clams, scrubbed 1/2 cup basil leaves, torn Instructions: Bring water to a boil for pasta, salt water and cook pasta just shy of al dente. While water comes to a boil, heat extra-virgin olive oil over medium to medium-high heat. Add anchovies and melt into oil. Add tomatoes, onions and garlic to the pan, season with crushed red pepper flakes, oregano, parsley and pepper, saute until the tomatoes and onions are soft, 8 to 10 minutes. Add wine and reduce for 1 or 2 minutes, melt butter into sauce and add clams to pot. Cover the pot and cook clams until they open, 6 to 7 minutes. Remove any unopened clams and add pasta to the pan. Toss linguini with sauce for about 2 to 3 minutes so the pasta absorbs the flavors. Add basil to pasta and taste to adjust seasonings. ","[Barolo, Barbaresco, Chianti, Rioja]

" 32748,"Gingersnap Apple Crisp with Cream Cheese and Walnuts 8 large baking apples, such as Granny Smiths 1/3 cup sugar Butter, for buttering baking dish 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1 1/2 cups chopped walnuts, toasted 1/4 cup maple syrup Two 8-ounce packages cream cheese, cut into cubes 2 cups crushed gingersnap cookies 1 cup old-fashioned rolled oats 1/4 cup sugar 1 stick (8 tablespoons) unsalted butter, melted Ice cream, for serving Instructions: For the crisp: Peel and core the apples. Roughly chop into 1-inch chunks and toss with the sugar in a large bowl. Cover with plastic wrap and refrigerate 8 hours or up to overnight. Preheat the oven to 350 degrees F. Butter a 13-by-9-inch or 2-quart baking dish. Drain the apples from their liquid and return the apples to the bowl. Add the cinnamon, nutmeg, salt, cloves and ginger and toss well. Using a rubber spatula, mix in the walnuts, maple syrup and half the cream cheese. Spread evenly in the prepared baking dish, then dot the mixture with the remaining cream cheese. For the topping: Mix together the crushed gingersnaps, oats, sugar and melted butter. Spread the topping evenly across the crisp and bake until bubbly, 25 to 30 minutes. Serve hot or at room temperature with ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 32749,"Apple Pie Twists All-purpose flour, for sprinkling Two 17-ounce sheets frozen puff pastry, thawed 3 tablespoons apple butter
1 large egg, beaten
1/2 cup turbinado sugar
Instructions: Sprinkle some flour onto a large piece of parchment paper on a work surface and lay out one piece of the puff pastry. Spread the apple butter over the entire surface of the pastry. Place the other piece of pastry on top. Flour a rolling pin and roll the pastry out until it is pressed into a flat, cohesive square sheet. A little apple butter will squeeze out; just make sure not to press it all out! Use a large jar lid or measuring cup to score the center of the pastry square to keep an uncut center. Make 4 cuts from the center (keeping the lid in place); there should be 4 even quadrants. Cut each quadrant into 4 equal strips, all making a sunburst pattern from the center. Twist the strips twice around, bringing the tips back to their original position. Transfer the parchment to a baking sheet. Remove the lid from the center and place a stencil in the center (if using). Brush the puff pastry with the egg and sprinkle it evenly with the turbinado sugar. Refrigerate for at least 30 minutes and up to overnight. Preheat the oven to 375 degrees F. Remove the stencil if using. Bake until golden brown, 25 to 30 minutes. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32750,"Cheddar Crust Apple Pie 1 1/4 cups unbleached all-purpose flour 1/4 cup cake flour 1/4 teaspoon salt 1 stick unsalted butter, frozen solid, slightly thawed 2 tablespoons lard or vegetable shortening, frozen solid, slightly thawed 1 cup grated extra-sharp Cheddar cheese 2 teaspoons white vinegar mixed with 1/3 cup very cold water 6 to 7 large Delicious apples (3 pounds), peeled, cored and sliced thinly into 1/16-inch thick slices 2 tablespoons freshly-squeezed lemon juice 1 cup sugar, plus additional for sprinkling 1/3 cup unbleached all-purpose flour 3/4 teaspoon cinnamon 3/8 teaspoon salt 2 tablespoons unsalted butter, softened 1 egg beaten with 1 tablespoon cold water, for glaze Instructions: Make dough: In workbowl of a food processor fitted with metal blade combine flours and salt. Cut butter and lard into small pieces, add to workbowl and process 5 seconds. Add cheese and pulse on-off 2 times to mix. With motor running, pour in enough vinegar mixture in a slow steady stream for dough to form a ball; process 10 to 15 seconds. Turn dough out onto work surface. If dough appears too dry, work in 1 to 2 more teaspoons water. Specks of butter and cheese will be visible in dough. Shape dough into a disk, wrap in plastic wrap and chill at least 2 hours or overnight before using. Make filling: Preheat oven to 425 degrees F. As you slice apples, toss them gently with lemon juice. Whisk together sugar, flour, cinnamon and salt, add to apple slices and toss gently to coat evenly. Divide dough into 2 unequal pieces, making piece for top crust slightly larger. On a lightly-floured work surface roll smaller piece into an 11-inch round. Line pie plate with bottom crust and fill with apples. Using your hands shape them into a firmly-packed mound slightly higher in center than at sides; dot with butter. Trim edges of bottom crust to a 3-inch overhang. Roll out remaining dough to an 11-inch round and arrange over filling. Trim edges of top crust to a :-inch overhang, fold top crust under edge of bottom crust and flute edges decoratively, pressing together with your thumb and forefinger. Cut 3 1 3/4-inch slashes in center of top crust. Bake pie 20 minutes. Reduce oven temperature to 375 degrees F and continue to bake 30 to 40 minutes more, until pastry is golden brown and juices are bubbling. Ten minutes before end of baking, brush top with egg glaze and sprinkle with sugar. Cool on a wire rack before serving slightly warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32751,"Stuffed Zucchini Flowers | Stuffed Zucchini Blossoms 12 large zucchini blossoms 3/4 cup fresh whole-milk ricotta (see Cook's Note) 1/4 cup grated low-moisture mozzarella (about 1 ounce) 2 tablespoons grated Parmesan 2 tablespoons chopped fresh basil 1 teaspoon lemon zest Kosher salt Vegetable oil, for frying 1 1/4 cups all-purpose flour 1/4 teaspoon baking powder 1 1/2 cups chilled plain seltzer Warm marinara, for dipping Instructions: Prepare the zucchini blossoms for stuffing by gently opening the leaves and pinching out the stamen inside each flower. Set the blossoms aside. For the filling, combine the ricotta, mozzarella, Parmesan, basil, lemon zest and 1/2 teaspoon salt in a medium bowl and stir to combine. Transfer to a sandwich-size resealable plastic bag and snip a small corner from one point at the bottom. Open the leaves of a blossom and pipe in about 1 tablespoon of filling (don\u2019t overfill). Gently twist the top of the blossom to enclose the filling. Repeat with the remaining zucchini blossoms and filling. Pour about 1 inch of vegetable oil in a large nonstick skillet and heat to 360 degrees F. (If you don\u2019t have an oil thermometer, you\u2019ll know the oil is ready if you drop in a scrap of bread and it sizzles on contact and begins to brown after a few seconds.) Line a baking sheet with paper towels. For the batter, whisk the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter. When the oil is ready, dip the zucchini flowers in the batter one at a time, letting excess batter drip back into the bowl. Add as many as will fit in the skillet without crowding. Fry, turning once, until the batter is light, crisp and golden, 2 to 3 minutes per side. Remove with a slotted spoon to the lined baking sheet to drain and repeat with the remaining blossoms. Serve warm with marinara for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 32752,"Meatballs 1 onion, julienne 2 cloves garlic 2 beers, 12 oz. each 10 ounces barbeque sauce 30 mini meatballs salt and pepper Instructions: Saute onions in olive oil until deep golden brown in color. Add garlic and saute for 30 seconds. Add beer and barbeque sauce. Add meatballs and simmer for 30 minutes. Season with salt and pepper. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 32753,"cl-Garlic Roasted Sweet Potatoes 1 1/2 pounds sweet potatoes, scrubbed (and peeled, if desired), cut into 1-inch wedges or pieces 4 teaspoons extra-virgin olive oil or canola oil 1 tablespoon cl-garlic sauce (see Note) 1 tablespoon reduced-sodium soy sauce 1/8 teaspoon ground white pepper Instructions: Give ordinary roasted sweet potatoes a big flavor boost with this quick, Asian-inspired seasoning mix.; Position rack in lower third of oven; preheat to 450degreesF. 2. Combine oil, cl-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture. 3. Spread the potatoes evenly on a rimmed baking sheet. 4. Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes. NUTRITION INFORMATION: Per serving: 177 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 31 g carbohydrate; 3 g protein; 5 g fiber; 348 mg sodium; 586 mg potassium. Nutrition bonus: Vitamin A (160% daily value), Vitamin C (40% dv), Potassium (17% dv). 2 Carbohydrate Servings Exchanges: 2 starch, 1 fat TIP: Note: cl-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator. From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris ","[Sauvignon Blanc, Riesling, Pinot Grigio, Vermentino]" 32754,"Roasted Whole Black Bass One 2 1/2 to 3-pound whole black bass, gutted and scaled 1 bunch fresh parsley 1 bunch fresh tarragon 1 bunch fresh thyme 1 small head fennel, thinly sliced, fronds reserved 6 cloves garlic, minced 1/2 cup capers, chopped 2 lemons, thinly sliced 1/2 cup extra-virgin olive oil Kosher salt and freshly cracked black pepper 1 1/2 cups dry white wine
8 tablespoons (1 stick) unsalted butter, cut into pats Herbed Israeli Couscous, for serving, recipe follows Kosher salt 1 1/2 cups Israeli couscous 2 tablespoons olive oil 1/4 cup currants 1/4 cup fresh chopped herbs, such as tarragon, parsley, chives, etc. 1 lemon, zested and juiced
Freshly cracked black pepper Olive oil Instructions: Preheat the oven to 400 degrees F. Rinse the fish and dry thoroughly with a paper towel. Score each side of the fish 3 to 4 times on a bias, about 1/2-inch deep. Combine the parsley, tarragon and thyme into 1 large bunch with the stems attached, and separate out one-third of the bunch. Finely chop the separated, smaller bunch. Mix with one-quarter of the fennel slices, one-third of the fronds, garlic and capers and 2 of the lemon slices, making a sort of herby citrus marinade. Mix the chopped herb mixture with the olive oil and rub the mixture inside and outside of the fish as well as inside the slits. This will allow the herby citrus flavors to permeate through the fish. Sprinkle generously with salt and pepper. Place half of the remaining herbs, fennel, lemon slices, garlic and capers in a bed on the bottom of a roasting pan and the other half inside the cavity of the fish. Place the fish in a roasting pan. Evenly distribute the wine and butter pats in the pan, and place in the oven. The wine will help keep your fish moist and help steam it, as well as making a great sauce with the butter. Roast until the fish has cooked through, or until the skin is crispy and the fish is flaky, 25 to 30 minutes. Carefully transfer the fish to a serving platter with a bed of the Israeli Couscous (be careful, the fish is tender and can break). Pour the sauce from the pan over the fish and fillet to serve. Bring 3 cups salted water to a boil in a medium saucepan. Add the couscous, cover and remove from the heat. Allow the couscous to sit until the water is absorbed, 8 to 10 minutes. Stir in the currants, fresh herbs, lemon zest and lemon juice. Season with salt and pepper and stir in a small glug of olive oil before serving. Yield: 6 servings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32755,"Cacio e Pepe e Zucca Kosher salt and freshly ground black pepper 1 pound spaghetti 1 1/2 cups finely grated Pecorino-Romano, plus additional for serving 1 1/2 teaspoons whole black peppercorns, lightly toasted and ground 2 tablespoons heavy cream 3 tablespoons pumpkin puree Instructions: Place 2 quarts water in a pot and bring to a boil. Salt the water and boil the pasta, stirring frequently, until al dente. Set a strainer over a large heatproof measuring cup in the sink and carefully drain the pasta, reserving 2 cups of pasta water. Place the Pecorino-Romano in a large bowl and add 1 cup pasta water to the cheese while whisking vigorously. Add the toasted pepper, cream and pumpkin and whisk. Toss in the spaghetti to coat. Season with salt and add additional pasta water if the sauce is too thick. Serve immediately, garnishing with additional freshly ground black pepper and freshly grated cheese. ","[Chianti, Barolo, Dolcetto, Tempranillo]" 32756,"The Art of Pulling Fresh Mozzarella 2 quarts water 1 pound salt
Instructions: In a 4 quart pot bring 2 quarts water to a boil. Pour in the salt and let dissolve. Slice the curd as thinly as possible and place in a large mixing bowl. Pour the hot water over the curd until it reaches about 1-inch over the curd.
With a wooden spoon, begin moving the curd around until it begins to melt. Pour off the hot water and begin lifting the curd and pulling it gently to remove any fibers or bumps. Once the curd is smooth, begin shaping it into balls. Place the balls in the saline for 5 minutes. After 5 minutes remove the curd and place in 2 quarts of fresh water. Serve immediately. Keep at room temperature until finished using. Refrigerate the rest. Last up to 1 week. In a 4 quart pot, bring the water to a boil with the salt. When the salt is dissolved, cool the water down to use. Do not place the cheese into the hot saline. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32757,"Roast Turkey with Apple-Sourdough Bread Stuffing 1 teaspoon dried sage 1 teaspoon dried oregano 1 (8 to 10-pound) turkey, cut into 5 parts (breast, legs, wings), giblets removed and discarded, back bone removed from the turkey breast (this will help it stand upright)* 2 tablespoons olive oil, plus 2 tablespoons olive oil Salt and freshly ground black pepper1 medium chopped onion 2 apples, peeled, cored and diced (preferably McIntosh) 2 celery stalks, chopped 1 teaspoon chopped fresh parsley leaves 1 teaspoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 4 cups sourdough bread cubes, preferable day-old 1 cup reduced-sodium chicken broth, warm 1 teaspoon dried thyme Instructions: Preheat the oven to 450 degrees F. In a small bowl combine all the dried herbs together. Rub the turkey parts with 2 tablespoons of olive oil, then rub with all of the dried herbs. Season with salt and pepper, to taste. Arrange the turkey in 1 layer in a large roasting pan. Put the turkey in the oven and immediately reduce the oven temperature to 350 degrees F. Roast until an instant-read thermometer inserted into the deepest part of the thigh reads 160 to 165 degrees F, about 1 1/2 hours. Remove from the oven and let stand, covered with aluminum foil. It's ready to serve in 10 to 15 minutes, but can stand, covered, for up to 1 hour so that the stuffing or other side dishes can be completed. Transfer to a serving platter. Meanwhile heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, apples, and celery and saute until soft, about 5 minutes. Add the parsley, sage, and thyme and stir to coat the apples and vegetables with the herbs. Transfer the mixture to a large bowl and add the cubed bread and the warm chicken broth. Toss to combine and season, to taste, with salt and black pepper. Transfer the stuffing mixture to a 5 by 8-inch baking dish and bake in the oven at 350 degrees F until golden brown on top, about 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32758,"Bourbon Maple Pumpkin Seeds 1/4 cup olive oil 1 medium pumpkin (about 10 pounds)
1/2 cup bourbon
1/2 cup maple syrup
1 large egg white
Nonstick cooking spray, for the foil
Instructions: Preheat the oven to 300 degrees F. Coat a parchment-lined baking sheet with the olive oil. Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and remove to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; don't blot them with paper towels--they will stick.
Spread the seeds in a single layer on the prepared baking sheet and bake until beginning to dry out, about 30 minutes.
Meanwhile, put the bourbon in a small saucepan, set over high heat and cook until reduced slightly, 1 to 2 minutes. Add the maple syrup and cook until slightly thickened and reduced to about 1/4 cup, another 3 to 5 minutes.
Whisk the egg white in a medium bowl until foamy. Add the baked pumpkin seeds and toss until fully coated. Add the bourbon and maple mixture and toss again to coat.
Line a clean baking sheet with foil and spray with nonstick cooking spray. Spread the seeds on the prepared baking sheet and continue to bake until caramelized and dry, an additional 25 to 30 minutes. Cool before serving.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32759,"Greek Chicken in a Pita Juice of a lime or lemon 2 tablespoons olive oil 2 clove garlic, peeled 1 teaspoons ground coriander 1 teaspoon cumin Salt and pepper 1/2 cup mint or cilantro leaves 2 boneless, skinless chicken breasts, Sliced into thin strips 1 cup plain yogurt 1/2 cucumber, peeled and chopped 2 tablespoons chopped mint 1 tomato, chopped Mixed lettuce leaves 4 pitas with pockets Instructions: In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately. ","[Riesling, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 32760,"Leek and Potato Soup with Clams 28 (about 3 pounds) littleneck clams, scrubbed 2 3/4 cups water 1 1/4 cups dry white wine 3 medium-large leeks (white and light green parts only), halved lengthwise and thinly sliced crosswise 3 medium (about 3/4 pound) russet potatoes, peeled and cut into 1/2-inch cubes 1/2 cup heavy cream Salt and freshly ground black pepper to taste Additional water or cream as necessary 1 1/2 tablespoons fresh minced chives or green onions Instructions: To cook the clams, place them in a heavy large skillet. Cover with the water and wine. Bring to a boil, cover the skillet, then reduce heat and simmer for 3 minutes, shaking the skillet occasionally. With tongs, remove the clams that have opened and place them on a tray. Recover and cook for up to 3 to 4 more minutes. Discard any clams that have not opened. Line a fine sieve with a dampened paper towel. Strain the cooking liquid through the sieve into a heavy large saucepan.
For the soup, add the leeks and potatoes to the saucepan with cooking liquid. Bring to a boil, then lower heat and simmer until the potatoes are tender, for about 15 minutes. Add the cream. Coarsely mash the potatoes in the broth to thicken, using a mallet or potato masher. Season with salt and pepper. (This can be prepared ahead and cooled. Cover the clams and soup and set aside at cool room temperature for up to several hours.)
To serve, remove the clams from their shells and mince. Pour any liquid from the shells back into the soup through the sieve and discard the shells. Thin the soup with additional liquid if necessary. Bring to a boil, stirring over medium-high heat. Add minced clams. Ladle into 4 soup bowls. Sprinkle with chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 32761,"Gotta-Have-It Garlic Bread 1/2 cup softened butter 1/4 cup mayonnaise 1 tablespoon minced garlic 2 tablespoons grated Parmesan 1 teaspoon smoked paprika Pinch red pepper flakes 1/4 teaspoon onion powder 1/4 teaspoon garlic powder Pinch coarsely ground black pepper 1 tablespoon chopped fresh parsley leaves Pinch kosher salt 1 large French loaf Instructions: Preheat the broiler. In a small bowl, mix together all ingredients until well combined. Cut the French loaf in half, lengthwise, and spread the butter mixture liberally on each half. Arrange on a sheet tray and broil until browned and toasty, about 3 to 4 minutes. Remove from the oven, slice and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 32762,"Limon Royale 1 medium lemon 2/3 cup sugar
9 tablespoons limoncello
One 750-milliliter bottle prosecco
Instructions: Cut the lemon crosswise into thin (just under 1/8-inch thick) rounds. Combine the sugar with 2/3 cup water in a medium skillet and bring to a bare simmer over medium-low heat. Add the lemon slices and cook at a bare simmer until the rinds are almost completely translucent, about 20 minutes. Remove from the heat and let stand in the syrup until cool. Transfer the lemon slices to a cooling rack set over a baking sheet and allow to dry for 3 hours at room temperature. Strain the remaining cooled simple syrup into an airtight container or jar and reserve for another use (simple syrup keeps in the refrigerator for up to 2 weeks). Pour 1 1/2 tablespoons limoncello into each of 6 Champagne flutes, then fill with the prosecco. Garnish each flute with a candied lemon slice and serve. ","[Prosecco, Moscato, Vinho Verde]" 32763,"Tuscan Pasta Salad With Grilled Vegetables 1 small head radicchio, halved lengthwise and cored 2 small bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds 6 assorted baby bell peppers, halved and seeded 1/2 cup extra-virgin olive oil Kosher salt and freshly ground pepper 8 ounces orecchiette (about 2 cups) 1 15-ounce can cannellini beans, drained and rinsed Juice of 1 lemon 2 tablespoons chopped fresh parsley 3 ounces parmesan cheese, shaved with a vegetable peeler Instructions: Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.) ","[Chianti, Barbera, Dolcetto, Tempranillo]" 32764,"Cheese Wheel Cake Butter cookies, for serving Cooking spray 1 16.5-ounce box yellow cake mix (plus required ingredients) 1 16-ounce tub plus 1 cup vanilla frosting 1 bunch grapes, cut into clusters 1 large pasteurized egg white, lightly beaten 3/4 cup granulated sugar Confectioners' sugar, for dusting 1 24-ounce package rolled red fondant Yellow food coloring, for tinting 1 to 2 tablespoons vegetable oil Instructions: Preheat the oven to 350 degrees F. Line two 9-inch-round cake pans with wax paper or parchment and coat with cooking spray. Prepare the cake mix as the label directs; divide between the pans. Bake as directed. Let the cakes cool about 15 minutes in the pans, then remove to a rack and cool completely. Using a small serrated knife, trim the top edge of each cake at an angle to give it a rounded shape. Put 1 cake layer on wax paper or parchment, trimmed-side down. Spread with frosting; top with the other cake, trimmed-side up. Cover the whole cake with frosting, reserving 1 cup. Freeze at least 30 minutes. Meanwhile, make the sugared grapes: Brush the grapes with the beaten egg white, then spoon the granulated sugar on top. Let dry at least 1 hour at room temperature. Dust a work surface with confectioners' sugar. Roll out one-quarter of the fondant until about 1/8 inch thick, dusting with more confectioners' sugar as needed. Cut out an 8-inch circle of fondant and place on a sheet of wax paper or parchment. Center the cake on top. Add the scraps to the remaining fondant and roll out into a 13-inch circle, about 1/8 inch thick. Drape the fondant over the cake to cover completely. Smooth the fondant with your hands and tuck it in at the base of the cake; trim the excess with a knife. Cut out a wedge of the cake. Tint the reserved 1 cup frosting pale yellow with food coloring; spread on the cut sides of the cake. Rub the vegetable oil all over the fondant. Arrange on a boardwith the cookies and grapes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32765,"Spanish Paella with Carnaroli Rice 1 tablespoon olive oil 1 red bell pepper, diced 1 green bell pepper, diced 1 onion, diced 1/4 pound chick peas 1/4 pound beef, cubed 1/4 pound chicken breast, cubed 1/4 pound chorizo sausage, cubed 4 cups vegetable broth Pinch saffron 2 cups Carnaroli rice 1 lemon, juiced Instructions: Using a large heavy skillet, heat olive oil on medium high heat and saute the peppers and onions until translucent. Add the chick peas and meats in the pan and saute along with the peppers and onion until golden in color and meat is browned. In a saucepan, combine the vegetable broth and the saffron and allow saffron to steep in the broth. This will give the paella its color. Add the rice into the skillet and stir until well coated. Once the rice is toasted, add the saffron infused broth, stir, cover with a tight lid, and allow to cook on medium heat for 17 minutes. To serve, place in large platter and sprinkle lemon juice on top of the rice. ","[Rioja, Tempranillo, Garnacha, Cava]" 32766,"Stovetop Scones 4 cups baking mix (recommended: Bisquick) 4 tablespoons sugar 1 egg 1 cup milk 1 tablespoon vegetable shortening Instructions: Preheat a cast iron skillet or griddle over medium-high heat. Combine the baking mix, sugar, egg and milk in a medium bowl. Mix gently. Form a ball and knead the dough gently on a floured surface for 5 to 8 strokes, until the dough holds together. Pat or roll the dough to form a 6-inch circle. Cut the dough into 12 wedges. Grease pan with shortening. Turn down to medium heat and add the wedges of dough.. Cook for 4 to 5 minutes, adjusting the heat and repositioning the wedges until they're an even pancake-brown. Flip and cook another 3 to 4 minutes. Serve with raspberry jam and sweet butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32767,"Applesauce Parfaits with Yogurt and Crispy Quinoa 3 pounds assorted apples (Macintosh, Granny Smith or Gala), cored, peeled and cut into 1-inch chunks Juice of 1 lemon
1/4 cup packed light brown sugar
2 tablespoons pure cane sugar, plus more as needed
1 to 3 teaspoons ground cinnamon Pinch fine sea salt
1 1/4 cups quinoa 2 tablespoons coconut oil
2 tablespoons clover honey
2 cups Greek yogurt (fat-free or 2-percent) Seeds of 1/2 vanilla bean
1/4 teaspoon pure vanilla extract
Fresh mint sprigs, optional
Instructions: For the applesauce: Put the apples, lemon juice, brown sugar, sugar, cinnamon and salt in a heavy-bottomed saucepan with a lid. Bring to a boil, then cover, turn to heat to low and simmer, stirring occasionally, until the apples are completely soft, 20 to 30 minutes. Taste, and add more sugar if desired. Off the heat, mash the apples well with a potato masher or a fork. Allow to cool before serving in the parfaits. For the crispy quinoa: Preheat the oven to 325 degrees F. Line a baking sheet with parchment. Toss the quinoa, coconut oil and honey in a bowl and spread in an even layer on the prepared baking sheet. Bake until lightly golden brown, about 20 minutes. Remove to a baking rack to cool. For the parfaits: Mix together the yogurt, vanilla bean seeds and vanilla extract in a bowl. Spoon some of the yogurt mixture into four parfait glasses. Scatter some quinoa on top, then spoon in a thick layer of applesauce. Sprinkle with more quinoa, add another thick layer of yogurt, and sprinkle again with quinoa. Add a dollop each of applesauce and yogurt, and a final sprinkling of quinoa. Garnish with fresh mint sprigs if desired. ","[Chardonnay, Riesling, Pinot Grigio, Cava]

" 32768,"White BBQ Sauce (Alabama Style) 1 cup mayonnaise 1/4 cup white vinegar
3 tablespoons lemon juice
1 tablespoon honey
2 teaspoons prepared horseradish
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
Kosher salt Instructions: Whisk together the mayonnaise, vinegar, lemon juice, honey, horseradish, onion powder, pepper and salt to taste in a medium bowl. ","[Chardonnay, Riesling, Gewrztraminer]" 32769,"Rice with Toasted Pine Nuts 1/4 cup pine nuts 1 tablespoon unsalted butter 1/2 small onion, minced 1 cup long grain white rice 2 cups water Instructions: Spread pine nuts on baking sheet and bake in oven set at 350 degrees until golden brown. Melt butter in saucepan. Add onion and saute until softened. Add rice and stir until coated with butter. Add water, bring to a boil, cover and reduce heat. Continue to cook until water absorbs and rice is light and fluffy, about 20 minutes. Toss in pine nuts and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 32770,"Low Carb Summer Squash Salsa 2 tablespoons canola oil 1 cup zucchini, small diced 1 cup yellow squash, small diced 1/2 cup yellow bell pepper, small diced 1/4 cup red bell pepper, small diced 1/4 cup sugar substitute (recommended: Splenda) 1/8 teaspoon kosher salt 1/8 teaspoon ground black pepper 1 cup cantaloupe, small diced Instructions: Heat oil in a large skillet over high heat. Add all ingredients, except cantaloupe, and cook for 2 minutes, or until just tender. Remove from heat, drain, and spread out on a plate. Refrigerate quickly without a cover to stop the cooking. When cooled, mix in cantaloupe, and cover and refrigerate for at least 1 hour before serving. Serve as an accompaniment to spicy dishes, chicken, fish, and more. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32771,"Swedish Meatballs 1 1/2 cups finely chopped purple onion 4 1/2 tablespoons unsalted butter 3/4 pound ground chuck 3/4 pound ground pork 1 3/4 teaspoons salt 1/2 teaspoon freshly ground black pepper, plus a pinch 1/4 teaspoon ground allspice 1 cup plain dry bread crumbs 1/2 cup milk 1 cup heavy cream 1 egg, lightly beaten 4 tablespoons all-purpose flour 3 1/2 cups beef stock or 2 (14-ounce) cans low-sodium beef broth 1/4 cup red currant jelly 1/8 teaspoon ground nutmeg Instructions: In a medium skillet over medium-high heat, saute 1 cup of the onions in 1 1/2 tablespoons of the butter until soft and light golden brown, about 4 to 6 minutes. Set aside to cool. Add the onions to a medium mixing bowl along with the ground chuck, ground pork, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper, the allspice and nutmeg. In a small bowl combine the breadcrumbs with the milk and 1/4 cup of the cream and allow to sit until bread crumbs are soft, about 5 minutes. Add the bread crumb mixture and the egg to the meat mixture, and, using your hands, mix well to thoroughly combine. Using a tablespoon measure as a guide, scoop the meat mixture into small portions, each about 1 heaping tablespoon. Using lightly damp hands, roll the meatballs until they are smooth and round. Transfer to a large plate or baking dish while you form the remaining meatballs. In a medium skillet heat 1/2 tablespoon of the remaining butter until foamy. Add one third of the meatballs and cook, turning frequently, until the meatballs are browned on all sides, 6 to 8 minutes. Using tongs or a slotted spoon, transfer the meatballs to a Dutch oven or other heavy large saucepan and repeat with the remaining meatballs, adding an additional 1/2 tablespoon of butter to the skillet before each addition. Add the remaining 1 1/2 tablespoons of butter and the remaining 1/2 cup of chopped purple onions to the skillet and cook until the onions are soft, about 4 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the beef broth little by little and cook until the sauce is smooth and thick, about 4 minutes. Transfer the sauce to the Dutch oven and add the remaining 1/4 teaspoon salt, a pinch of black pepper, 3/4 cup heavy cream and the currant jelly. Be careful when stirring, to not break up the meatballs. Bring the contents of the Dutch oven to a boil over medium-high heat, then reduce the heat so that the sauce simmers. Cook, uncovered, for 45 minutes to 1 hour, or until the meatballs are very tender and the sauce is thick and flavorful. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 32772,"Grilled Gulf Shrimp 16 medium shrimp, shell on Salt and freshly ground pepper Barbeque sauce (your favorite brand) Instructions: Preheat your grill to medium heat. Slide the shrimp onto skewers, putting 4 shrimp on each. Sprinkle the skewers with salt and pepper. Grill the shrimp until they are opaque and fully cooked through, about 2 to 3 minutes on each side. Remove the shrimp from the grill and brush with barbeque sauce. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32773,"Cayenne Fried Chicken 3 to 4 liters canola oil, or as needed to deep fry 1 cup cornmeal 1 cup all-purpose flour 1 tablespoon garlic powder 1 teaspoon cayenne pepper 1 teaspoon salt 1/4 teaspoon black pepper 24 bone-in chicken wings and/or thighs, rinsed and patted dry with paper towels 1 to 2 cups buttermilk as need to moisten chicken Instructions: Heat oil in deep-fryer to 375 degrees F or as instructed in the manufacturer's instructions for similar foods. Preheat oven to 350 degrees F. Combine cornmeal, flour, garlic powder, cayenne, salt and pepper, and mix well to make chicken coating. Add coating to a plastic food storage bag in batches. Moisten chicken with buttermilk, shake in bag of coating, and allow excess to fall away. Deep-fry chicken until crispy and transfer to a baking pan. Bake in 350 degree F oven until cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 32774,"Penne with Pork Ragout One 3-pound pork shoulder roast, cut into 3-inch chunks 1 1/2 tablespoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons vegetable oil
8 sprigs thyme
2 sprigs rosemary (about 6 inches each)
1 bay leaf (fresh or dried) 2 medium Spanish onions, sliced thin (about 4 cups)
5 cloves garlic, chopped
1 cup white wine
1/2 cup chicken broth
One 28-ounce can crushed tomatoes
3-inch piece Parmesan rind
Pinch red cl flakes
1/4 cup extra-virgin olive oil, plus for drizzling 1 pound penne pasta 6 tablespoons freshly grated Parmesan, plus more as desired Arugula, for garnish, optional
Instructions: Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper. Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat. Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side. Remove the pork to a plate and set aside. While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher's twine. Once all of the pork has been browned, reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil no oil remains in the pot. Add the onions and the remaining 1/2 tablespoon kosher salt. Cook for about 8 minutes, stirring and scraping up any browned bits. Add the garlic and cook for another 2 or 3 minutes. Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes. Add the chicken broth, crushed tomatoes, Parmesan rind, cl flakes and the herb bundle and bring to a simmer. Return the pork to the pot, tucking it in under the sauce. Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes. Remove the pork and shred into bite-size pieces using two forks. Remove the herb bundle from the sauce and add the pork back to the pot. Stir in the olive oil and half of the grated Parmesan. Keep warm over low heat. Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions. Drain and add the pasta to the sauce, tossing to coat. Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed. Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil. Garnish with a few leaves of baby arugula, if using. ","[Chardonnay, Barbera, Dolcetto, Tempranillo]" 32775,"Hickory BBQ Grilled Turkey Breast 2 boneless turkey breasts (2 lbs. each) 6 oz. Cajun Injector? Honey Bacon BBQ Marinade 1 tablespoon Cajun Injector? Hickory Grill Quick Shake Seasoning Instructions: Inject Cajun Injector? Honey Bacon BBQ Marinade evenly throughout turkey breast and sprinkle with Cajun Injector? Hickory Grill Quick Shake. Grill over medium-hot coals for approximately 30 minutes. Slice and enjoy! ","[Zinfandel, Syrah, Malbec, Tempranillo]" 32776,"Risotto with Guanciale, Brussels Sprouts and Parmigiano 2 1/2 tablespoons extra-virgin olive oil 8 Brussels sprouts, quartered (about 2 cups)
2 ounces guanciale, julienned 3 tablespoons brunoise shallots 1 1/2 teaspoons brunoise garlic 1 1/2 teaspoons fresh thyme leaves, chopped
Crushed red pepper flakes
Kosher salt
1 1/2 cups vialone nano rice
1/2 cup dry white wine
6 to 8 cups Capon Mushroom Stock, recipe follows 2 tablespoons cold butter
1/2 cup grated Parmigiano-Reggiano 2 tablespoons chopped chives
5 pounds capon bones 6 stalks celery, halved 4 medium Spanish onions, quartered
3 medium carrots, halved 2 heads garlic
1/4 bunch fresh rosemary (about 6 stems) 1/4 bunch fresh thyme (about 6 stems) 1 cup dried porcini mushrooms
Instructions: Preheat the oven to 350 degrees F. Heat 1 tablespoon of the oil in a medium ovenproof saute pan set over medium heat. Add the Brussels sprouts and cook until just starting to brown, 4 to 5 minutes. Transfer the pan to the oven and cook until just tender, 5 minutes. Set aside and keep warm for a later use. In a 4-quart saucepan, heat 1/2 tablespoon of the oil over medium heat. Add the guanciale and cook until crispy. Remove the guanciale with a slotted spoon and drain on paper towels, and reserve the rendered fat in the saucepan. Discard all but 3 tablespoons of the rendered guanciale fat and heat the saucepan over medium-low heat. Add the shallots, garlic, thyme, some crushed red pepper and a pinch of salt. Cook, stirring, until fragrant, 8 to 10 minutes. Remove from the heat if the garlic starts to brown. Add the rice and cook, stirring constantly, to lightly toast, 2 minutes. Increase the heat to medium, add the wine and cook until it mostly evaporates. Add 1 cup of the Capon Mushroom Stock and cook, stirring until the liquid is absorbed. Add another 1 cup of the stock and increase the heat to a gentle bubble (the agitation helps release the starch as the rice cooks). Add another 1 cup of the stock and continue to cook, stirring. To see if it's time to add more stock, drag a spoon through the rice; if liquid doesn't immediately fill in the space, it's time to add more. Continue cooking, adding stock as needed, up to 8 cups, until the risotto looks creamy but the rice is still al dente, about 18 minutes. Remove the risotto from the heat. Add the remaining 1 tablespoon oil and the butter, and mix, then add in the cheese. Taste and adjust the salt. Divide the risotto into serving dishes and top with Brussels sprouts, crispy guanciale and the chopped chives to serve. Place the bones in a large stockpot and cover with cold water. Bring to a boil then reduce the heat to a simmer, skimming off the scum that comes to the surface. Add the celery, onions, carrots and garlic. Return to a boil, and then reduce the heat to a simmer for 4 to 6 hours, breaking up the bones and skimming the fat throughout. Add the rosemary and thyme in the last hour of cooking. Add the dried porcini and steep for the last 15 minutes of cooking. Strain the stock into a large bowl set over an ice bath and reserve. Yield: 4 to 5 quarts. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 32777,"Potato Crisps with Goat Cheese and Olives 1 to 2 cups vegetable oil 3 medium Yukon Gold potatoes
Freshly ground black pepper
1/4 cup fresh goat cheese, room temperature 1/4 cup mascarpone cheese, room temperature
1/2 teaspoon grated orange zest (1/2 orange) 1/2 cup pitted Castelvetrano olives 1/2 cup pitted Kalamata olives
1 tablespoon capers, drained and rinsed
1 teaspoon chopped fresh rosemary
2 tablespoons extra-virgin olive oil
Instructions: For the crisps: Fill a medium saucepan with 1/2 inch of vegetable oil. Heat over medium heat until the oil reaches 350 degrees F on a deep-fry thermometer. Slice the potatoes 1/8-inch thick, using a Japanese mandoline. Working in batches so as not to crowd the pan, fry the potatoes until crispy and golden brown, about 4 minutes per batch. With a spider or slotted spoon, remove the potatoes to a paper-towel-lined tray and drain well. Season with a few grinds of black pepper. For the goat cheese: Using a rubber spatula, mix the goat cheese, mascarpone and orange zest together until well combined and smooth. Set aside at room temperature. For the olive spread: Add the olives, capers and rosemary to a food processor. Pulse until finely chopped. Add the olive oil and pulse to puree; the finished spread should still have a little texture but be cohesive. To assemble: Place a dollop of the goat cheese mixture on each potato crisp and top with a spoonful of the olive spread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 32778,"Mile-High S\u2019mores Pie 1 1/2 cups graham cracker crumbs (from 10 to 12 crackers) 3 tablespoons sugar 6 tablespoons unsalted butter, melted 2 cups whole milk 4 large egg yolks 1/2 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 8 ounces milk chocolate, finely chopped 2 tablespoons unsalted butter 5 large egg whites 3/4 cup sugar 1/4 teaspoon cream of tartar Pinch of salt 1/4 teaspoon pure vanilla extract Instructions: Make the crust: Preheat the oven to 350? F. Mix the graham cracker crumbs, sugar and melted butter in a medium bowl until combined. Press evenly into the bottom and up the sides of a 9-inch pie plate. Bake until lightly toasted, about 10 minutes; set aside to cool. Make the filling: Heat the milk in a medium saucepan over medium heat until almost simmering. Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl to make a thick paste. Whisk about one-third of the warm milk into the egg mixture until smooth. Add this mixture to the remaining milk in the saucepan and cook, whisking constantly, until it starts to bubble and thicken, about 2 minutes. Continue cooking, whisking, until thick like pudding, 1 to 2 more minutes. Remove the pan from the heat and whisk in the chocolate until melted and combined. Whisk in the butter until combined. Pour the filling into the graham cracker crust and refrigerate until completely cool, about 2 hours. Make the meringue: Whisk the egg whites, sugar, cream of tartar and salt in a large heatproof bowl (or the bowl of a stand mixer) until combined. Set the bowl over a medium saucepan with 1 inch of simmering water (don\u2019t let the bottom of the bowl touch the water). Cook, whisking constantly, until the mixture is just hot to the touch and the sugar is completely dissolved, 3 to 4 minutes. Remove the bowl from the saucepan. Add the vanilla. Beat with a mixer on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Transfer the meringue to a pastry bag fitted with a 3/4-inch-wide tip. Pipe large marshmallow-size mounds on the surface of the pie, leaving a small border of the filling exposed. Pipe another layer of mounds on top in a slightly smaller circle, then pipe a third layer on top, using the rest of the meringue. Use a kitchen torch to toast the meringue (or toast under the broiler). Refrigerate the pie until cooled before slicing, at least 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 32779,"Candied Nuts 6 cups sugar 3 1/2 tablespoons cinnamon 2 teaspoons ginger powder 1 teaspoon nutmeg 2 teaspoons salt 6 cups whole pecans or walnuts Vegetable oil, for frying Instructions: In a large bowl combine sugar, cinnamon, ginger, nutmeg, and salt. Blanch nuts in boiling water for 1 minute. Drain and dry them off in a kitchen towel. Lightly toss them into the sugar mixture until coated. Remove nuts, and set aside the sugar spice mixture. Bring the oil in a deep fryer or a heavy-bottomed pan to 330 to 350 degrees-F (do not let the oil burn). *Hint: place 1 nut in the oil and when it starts to sizzle, add the rest of the nuts. Fry approximately 1 minute, the nuts will turn golden in color, and float. Remove from the oil and add directly to the sugar mixture and toss again. Carefully remove nuts and shake off excess sugar, let cool and serve. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 32780,"Mustard-and-Herb-Crusted Pork Roast 1 cup kosher salt 6 tablespoons granulated sugar 8 cloves garlic, smashed 8 bay leaves 3 tablespoons dried juniper berries, lightly crushed 2 tablespoons black peppercorns 1 teaspoon whole cloves 1 6-rib center-cut bone-in pork loin roast (about 5 1/2 pounds), chine bone notched For the crust: 1 cup panko breadcrumbs 4 tablespoons unsalted butter, at room temperature 1 scallion, cut into 1-inch pieces 1/2 cup fresh parsley 2 tablespoons fresh thyme 2 teaspoons dried juniper berries, lightly crushed 3 tablespoons dijon mustard Instructions: Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled. Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight. Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes. Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined. Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes. Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32781,"Persimmon and Cinnamon Crumb Cake 2 tablespoons dark Karo syrup 2 tablespoons milk 1 teaspoon plus 2 tablespoons plus 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1/4 cup dark brown sugar 3 cups chopped peeled Fuyu persimmons 2 tablespoons fresh lemon juice 2 tablespoons cornstarch 1/4 cup water 1 cup light brown sugar 3 large eggs 4 cups bleached all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/4 teaspoon salt 1 1/2 cups buttermilk 1 teaspoon pure vanilla extract 1/2 cup firmly packed light brown sugar 2 cups confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch rectangle pan with 1 teaspoon of the butter. In a medium-size non-reactive saucepan, melt 2 tablespoons of the butter. Add the brown sugar, persimmons, and the lemon juice. Saute the mixture for 2 to 3 minutes, or until softened. In a small bowl, dissolve the cornstarch in the water. Add to the persimmon mixture and cook, stirring, until it thickens, about 2 minutes. Remove from the heat and let cool completely. In a large mixing bowl, cream 1/4 pound (1 stick) of the butter and the light brown sugar with an electric mixer. Add the eggs 1 at a time, beating well after each addition. Into a medium-size mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with the electric mixer until everything is incorporated. In another medium-size mixing bowl, combine the remaining 1/4 cup (1/2 stick) butter, the remaining 1/2 cup flour, the remaining 1/2 cup brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs. Spread half of the batter in the prepared pan. Spread the persimmon mixture over the batter. Drop heaping spoonfuls of the remaining batter over the persimmon mixture, about 1-inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown, about 30 to 35 minutes. Remove from the oven and let cool slightly. In a medium-size mixing bowl, whisk together the confectioners' sugar, dark Karo, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve warm. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 32782,"Cranberry-Carrot Muffins 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/2 cup (1 stick) unsalted butter, at room temperature 3/4 cup sugar 2 large eggs, at room temperature 1 cup pureed cooked carrots Zest of 1 orange 1/2 cup leftover cranberry relish 2 tablespoons Demererra or granulated sugar, for sprinkling Instructions: Preheat the oven to 375 degrees F. Line a 12-portion 1/2-cup muffin tin with paper liners. In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. Add the carrot puree and orange zest and beat until well combined. With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not overbeat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberry relish into the batter until evenly distributed. Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each. Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in the pan on a rack for 10 minutes. Remove muffins form the pan and transfer to a rack to cool completely. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32783,"Dorothy's Applesauce Cupcake with Cinnamon Goat Cheese Frosting 1/2 cup brown sugar 1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 large Granny Smith apples, julienned
2 cups granulated sugar 1/2 cup (1 stick) unsalted butter
1/2 cup canola oil
4 eggs
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons nutmeg
1 teaspoon salt
3 cups no-sugar-added applesauce 2 teaspoons vanilla bean paste
2 cups (4 sticks) unsalted butter, softened 4 to 5 ounces unpasteurized goat cheese
4 cups confectioners' sugar, sifted 2 teaspoons vanilla bean paste
1/2 teaspoon cinnamon
Instructions: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 40 cupcakes). For the apple filling: In a medium bowl, mix together the brown sugar, granulated sugar, flour, cinnamon, nutmeg and apples. Set aside. For the applesauce cake batter: Cream together the granulated sugar, butter and oil in a large bowl. Beat in the eggs one at a time. Add the flour, baking soda, cinnamon, nutmeg and salt and beat until well mixed. Add the applesauce and vanilla and mix well. Fill the liners one-third full with the applesauce cake batter. Add some of the apple filling on top, and then add additional applesauce cake batter to cover the apple filling; the liners should be two-thirds full. Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting. For the frosting: In a large bowl with an electric mixer, cream together the butter and goat cheese until light and smooth. Add the confectioners' sugar 1 cup at a time and mix until fully incorporated. Add the vanilla bean paste and cinnamon and beat on high until light and fluffy. Using a piping bag, pipe the frosting onto the cupcakes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32784,"Pork and Ancho Stew 4 dried ancho chiles, seeded and stemmed 4 cups chicken stock
3 to 3 1/2 pounds pork shoulder, cut into 2-inch chunks for stewing
Salt and pepper Salt and pepper
2 to 3 tablespoons olive or vegetable oil
6 to 8 cloves garlic, smashed from skins
3 to 4 medium carrots, chopped
2 large fresh bay leaves or dried pimento leaves
2 onions, chopped
1 jalapeno pepper, chopped
1 teaspoon ground cumin Pinch ground cloves
Small piece cinnamon stick
2 limes, juiced
One 28- to 32-ounce can plum tomatoes
Handful fresh cilantro leaves, chopped
Serving suggestions: white rice and sliced fresh or pickled jalapeno peppers
Instructions: Add the anchos to a medium pot with the chicken stock, and bring to a simmer. Heat until the chiles are softened, about 15 minutes. Pat the meat dry and sprinkle with salt and pepper. Heat a large Dutch oven with the oil over medium-high heat. Brown the meat in batches and remove to a plate. Add more oil, as necessary. Add the garlic, carrots, bay leaves, onions, jalapenos, cumin, cloves and some salt and pepper. Cook partially covered for a few minutes. Puree the anchos and stock together. Add the ancho stock to the Dutch oven with the cinnamon stick, lime juice, tomatoes (mash up the tomatoes a bit). Stir in the cilantro and return the pork to the Dutch oven. Stir, cover and cook over low heat 2 1/2 to 3 hours until very tender, stirring occasionally. Remove the cinnamon stick and bay leaf. Cool completely and store in the refrigerator for a make-ahead meal. Reheat over medium heat. Serve with rice and jalapenos. ","[Malbec, Tempranillo, Garnacha, Barbera]

" 32785,"Chorizo and Cornbread Stuffing 1 pound Aaron's Chorizo, recipe follows 3 cloves garlic, finely chopped 1 medium carrot, finely chopped 1 celery stalk, finely chopped 1 medium white onion, finely chopped 2 cups coarsely crumbled cornbread 1/4 cup chopped fresh cilantro, plus more for garnish, optional 1/4 cup low-sodium chicken stock, plus more if needed 1 tablespoon unsalted butter Grated cotija cheese, for garnish, optional 1/2 cup ancho cl powder 1 pound ground beef chuck 1 pound ground pork 1/4 cup white wine vinegar 1 tablespoon salt 3 cloves garlic, very finely chopped 2 tablespoons crushed dried oregano (preferably Mexican) 1 teaspoon ground canela (Mexican cinnamon), or 1/2 teaspoon ground cinnamon 1 teaspoon freshly ground black pepper 1 teaspoon ground star anise
1/2 teaspoon ground cloves 1/4 cup dry white wine 1 teaspoon sugar Instructions: Preheat the oven to 350 degrees F.
Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the garlic, carrots, celery and onions to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro. Gradually stir in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with cilantro and cotija if desired. Bring 1 cup water to a boil in a small saucepan. Put the cl powder in a small bowl, pour in the boiling water and stir well to make a paste. Let it cool to room temperature.
Put the ground beef and pork in a large bowl. Add the vinegar, salt and garlic and mix well (your hands are the best tools for this job). Sprinkle with the oregano, canela, black pepper, star anise and cloves and mix well. Add the wine and sugar and mix well. Work the ancho chilie paste into the meat with your fingers until it's well incorporated. Cover and refrigerate overnight before you use it.
Store in 2-ounce portions in ziptop bags in the refrigerator for up to a week, or freeze for up to 3 months.
","[Syrah, Tempranillo, Garnacha, Barbera]

" 32786,"Gluten-Free Orange Creamsicle Cupcakes 1/2 cup unsweetened coconut milk 1 tablespoon apple cider vinegar 1 cup sweet sorghum flour 1/2 cup gluten-free potato starch 1/4 cup gluten-free cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup granulated sugar 1/2 cup orange juice 1/3 cup canola oil 1 tablespoon vanilla extract 1/2 cup unsalted butter, at room temperature 1/4 cup vegetable shortening 3 cups confectioners' sugar 3 tablespoons orange juice 1 tablespoon firmly packed orange zest 1 teaspoon vanilla extract Instructions: For the batter: Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Place 12 paper liners in a cupcake pan.
Combine the coconut milk and apple cider vinegar in a small bowl, set aside to curdle.
Sift together the sorghum flour, potato starch, cornstarch, baking powder, baking soda and salt in a large bowl. Stir in the coconut milk and apple cider mixture. Add the granulated sugar, orange juice, oil and vanilla extract. Whisk for 1 minute. The batter should become smooth and start to thicken up. Fill each cupcake liner two-thirds full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes.
Cool the cupcakes until no longer warm to the touch, 30 minutes.
For the frosting: Add the butter and shortening to large bowl and whisk together. Sift in the confectioners' sugar. Pour in the orange juice, zest and vanilla extract, and whisk until smooth.
Spread the frosting (about 3 tablespoons each) onto the cooled cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 32787,"Frozen Margarita Pops 1/2 cup tequila 6 lime all-fruit frozen pops Margarita salt or kosher salt Instructions: Pour the tequila into a tall and narrow glass. Remove the frozen pops from their wrappers and submerge them 1 at a time in the glass of tequila, tilting the glass to completely moisten the entire popsicle. Sprinkle each side of the frozen pops with some salt and then arrange the pops on a plate and serve immediately. ","[Tequila, Mezcal, Sauvignon Blanc, Pinot Grigio]" 32788,"Spinach Phyllo Hand Pie 2 sticks (1 cup) salted butter 2 cloves garlic, minced
1 small yellow onion, halved and sliced
One 10-ounce jar artichoke hearts, drained and finely chopped
1 cup heavy cream
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 ounces cream cheese, at room temperature
1/4 cup freshly grated Parmesan
3 cups packed baby spinach Nonstick cooking spray, for the baking sheet 9 sheets frozen phyllo dough, thawed
Instructions: Melt 1 stick of the butter in a large skillet over medium heat. Add the garlic and onion and cook until the onion is softened, 2 to 3 minutes. Add the artichoke hearts and stir. Pour in the cream and bring to a boil. Reduce to a simmer and let the mixture thicken for 1 to 2 minutes. Season with salt and pepper. Stir in the cream cheese and Parmesan and mix until smooth. Add the spinach and cook, stirring occasionally, until the spinach is fully wilted. Set the mixture to cool to room temperature, about 20 minutes. Preheat the oven to 375 degrees F. Melt the remaining 1 stick butter in a small saucepan. Spray a baking sheet with nonstick cooking spray and set aside. On a clean work surface, halve and trim the phyllo sheets into 18 rectangular pieces (5 1/3 inches by 9 inches). Layer 3 phyllo sheets, brushing the top of each layer with melted butter. (Cover the remaining phyllo dough with plastic wrap and a damp cloth to keep from drying out.) Place 1/4 cup of the filling about 1 inch from the bottom of the phyllo rectangle. Fold the corner of the phyllo dough over the filling, creating a triangular filled pocket. Continue to fold, keeping the triangle shape, until completely sealed. Place it sealed-side down on the prepared baking sheet. Repeat with the remaining phyllo sheets and filling until you have 6 hand pies. Brush the top of the phyllo triangles with the remaining butter and bake until golden brown, about 15 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32789,"Pumpkin Waffles with Maple Walnut Apples 1 cup cake flour 1/4 cup wheat germ 1/3 cup granulated sugar 1 tablespoon baking powder 1 teaspoon pumpkin pie spice 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon fine salt 3/4 cup milk 1/2 cup pumpkin puree 1/4 cup melted butter 1/4 cup melted shortening (transfat-free) 1 large egg 1 large egg white 2 to 3 tablespoons unsalted butter 2 crisp apples, peeled and sliced thinly 1/4 cup pure maple syrup 1/2 cup toasted walnuts (see Cook's Note) Instructions: For the waffles: Preheat a waffle iron to medium heat. Whisk the flour, wheat germ, sugar, baking powder, spice, nutmeg and salt together in a large bowl. Beat together the milk, pumpkin, melted butter, and melted shortening, egg and egg white, in a large measuring cup. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk together to make a slightly lumpy batter. For the topping: Melt the butter in a skillet over medium heat. Add the apples and let cook until slightly browned, but still crisp, about 4 minutes. Add the maple syrup and walnuts and toss to coat. Pour and spread about 1 cup batter into the waffle iron. Cover and cook until crisp and a rich golden brown, about 7 minutes. (Try to resist the temptation to open the waffle iron too soon. Steam will puff out of the iron while the waffles cook, when this stops the waffle is cooked.) Repeat with the remaining batter. Serve hot with the apples. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 32790,"Wine Roasted Chicken 1/3 cup all-purpose flour Kosher salt and freshly ground black pepper
6 chicken thighs, bone in and skin on
2 tablespoons extra-virgin olive oil, preferably from California
One 10-ounce package sliced white mushrooms
1 medium shallot, thinly sliced
1 small head fennel, thinly sliced (about 3 cups)
1/2 cup white wine, such as Chardonnay, preferably from California 1/2 cup chicken broth
2 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, zested and juiced, plus thinly sliced lemon, for garnish Pistachio Pesto Pasta, recipe follows, for serving, optional Fresh basil leaves, for garnish Kosher salt and freshly ground black pepper 1 pound fettuccine
1 cup roasted shelled pistachios
3/4 cup fresh basil leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon
Instructions: Preheat the oven to 400 degrees F. Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess. Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside. Add the mushrooms, shallot and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes. Serve with Pistachio Pesto Pasta if desired and garnish with basil leaves, lemon zest and lemon slices. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined. Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 32791,"Pate a Choux 9 ounces water 4 ounces butter, cold cut into small pieces Pinch salt Pinch sugar 5 ounces all-purpose flour 4 to 5 eggs 1 egg, beaten, for egg wash Cream, for egg wash Instructions: Put the water, butter, salt and sugar in a stainless pan and bring to a boil. As soon as the mixture reaches the boil, and the butter is completely melted, take it off the heat and add all the flour at once. Place the pan back on a medium flame and stir vigorously with a wooden spoon for about 30 seconds, or until the mixture thickens and forms a mass that does not stick to the pan. The mixture should be dried out by stirring over heat for another 1 to 2 minutes. Remove the pan from the heat and transfer the mixture to a clean bowl. Crack the eggs into a bowl \before\ adding to the dough. Add the eggs to the dough, 1 at the time, making sure that each is fully incorporated before adding the next. Use the mixer paddle tool for this job. The mixture should be firm but smooth. It has absorbed enough eggs when: -the spatula runs through the batter and leaves a channel that fills in slowly -a dollop of batter lifted on a spatula curls over on itself and forms a hook. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32792,"Chocolate Chunk Cookies 1 cup (2 sticks) salted butter 1 cup packed brown sugar 1/2 cup granulated sugar
1 tablespoon vanilla
2 large eggs
2 cups plus 2 rounded tablespoons all-purpose flour
2 heaping teaspoons instant coffee granules
1 teaspoon baking soda
1 teaspoon salt
8 ounces good semisweet chocolate, chopped into chunks, plus additional chunks for topping, optional
1/2 cup finely chopped pecans, optional Instructions: Add 1 stick of the butter to a medium skillet over medium heat. Allow it to melt and bubble up for 3 to 4 minutes, swirling the skillet to keep the butter moving around. When the butter is a medium golden brown, remove from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter (and any solids in the bottom) into a heatproof bowl and allow it to cool completely, about 30 minutes. Meanwhile, allow the other stick of butter to soften. Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat. In a large bowl with an electric mixer, cream the softened stick of butter together with the brown sugar and granulated sugar until it?s nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated. With the mixer on medium low, very slowly drizzle in the cooled melted butter, making sure to add all the darker brown solids. Scrape the bowl and mix again until everything is combined, 20 to 30 seconds. In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it?s totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate chunks and the pecans if using. In batches, scoop the cookie dough by heaping teaspoons onto the prepared baking sheet. Press extra chocolate chunks into the tops of each cookie if desired. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Remove from the oven, then transfer the cookies to a cooling rack. Repeat with the rest of the dough. Serve! ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]

" 32793,"Bananas Flambee 1/2 stick butter 1/2 cup brown sugar Pinch ground cinnamon 2 bananas, sliced in rounds and tossed with the juice of 1/2 a lemon 1/2 cup dark rum (recommended: Meyers) Vanilla ice cream Instructions: Melt the butter gently in a large saute pan. Add the brown sugar and stir to combine. Add the cinnamon and cook until the mixture is thick and bubbly. Toss in the bananas. Turn the heat up to high, pull the pan off the burner and add the rum and tip into the flame to allow the flame to \JUMP\ into the pan and set on fire! Do this carefully and respectfully but have fun, it's all about the show. Spoon over ice cream and try not to eat it all yourself. ","[Riesling, Moscato, Tawny Port]

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 Steak:

• 1.5 lbs flank steak
• Salt and pepper, to taste
• Cooking spray or oil Chim" 32794,"Chinese Braised Short Ribs 1 large onion 4 pounds beef short ribs Lemon pepper, to taste Garlic salt, to taste 2 tablespoons canola oil 2 cups low-sodium beef broth 1 packet beefy onion soup mix 2 (14.5-ounce) cans tomatoes with green pepper, celery and onion 2 tablespoons five-spice powder Instructions: Slice the onion and put it into a slow cooker. Season the short ribs with lemon pepper and garlic salt. Heat the oil in a large skillet over medium-high heat. Working in batches, brown all sides of the short ribs. When browned, place in slow cooker on top of sliced onions. In a mixing bowl, combine the remaining ingredients. Pour over the top of short ribs. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours. Cook's Note: Five-spice powder is a blend of ground spices used extensively in Chinese cooking. It usually consists of cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns. It can be found in the spice section of the grocery store. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 32795,"Piccadillo 1/4 cup olive oil 1 medium onion, diced 1 medium red bell pepper, cored, seeded and chopped 1 clove garlic, minced 1/4 cup mojo seasoning 3 pound ground beef 1/4 cup Latino seasoning, such as Goya sazon 8 cups seeded, diced tomatoes 4 cups tomato sauce 4 cups cooking wine 2 cups green pitted olives, chopped (with or without pimiento) 4 to 6 small whole sweet peppers 4 bay leaves Instructions: Heat the olive oil in a large skillet over medium-high heat with the onions, pepper, garlic and mojo. Cook until the garlic turns color, 3 to 4 minutes. Add the ground beef and seasoning turn and cook until the beef is brown, 3 to 4 minutes. Stir in the tomatoes, tomato sauce, wine, olives, whole sweet peppers and bay leaves. Bring to a boil, cover the skillet and turn the heat to a simmer for 30 minutes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 32796,"Black Thai Grilled Alaska Cod Tacos with Green Papaya Slaw and Sambal Crema 1? pounds Alaska Cod fillets, fresh or thawed 1/4 cup fresh lime juice 1/4 cup rice wine vinegar 3 Tablespoons Thai fish sauce 1 Tablespoon sambal or sriracha 2 Tablespoons palm sugar or brown sugar 1/3 cup canola oil 8 small (6-inch) corn tortillas, warmed 1 cup peeled and shredded green papaya 1 cup finely shredded Napa cabbage 1 Roma tomato, halved lengthwise and thinly sliced 1/3 cup finely shredded carrot 1/4 cup snipped cilantro leaves 3 Tablespoons slivered mint leaves 1/2 cup Mexican crema (sour cream or mayonnaise) 2 teaspoons sambal or sriracha 1 teaspoon fresh lime juice Instructions: Place Alaska Cod fillets in shallow glass dish. Whisk together lime juice, vinegar, fish sauce, sambal, sugar and oil. Pour half the mixture over fish and reserve remaining for slaw. Let fish marinate 15 minutes. For Slaw: Combine green papaya, cabbage, tomato, carrot, cilantro and mint. Toss with reserved dressing until combined. For Crema: Whisk together crema, sambal and lime juice. Refrigerate until serving. Preheat grill or stovetop grill pan to medium-high heat. Remove fish from marinade and grill until barely done, 2 to 5 minutes per side, depending on thickness. Cook just until fish is opaque throughout. Remove fillets from grill and break into large chunks. Line each tortilla with Green Papaya Slaw. Top with chunks of fish and drizzle with Sambal Crema. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32797,"Banana Sour Cream Pancakes 1 1/2 cups flour 3 tablespoons sugar 2 teaspoons baking powder 1 1/2 teaspoons kosher salt 1/2 cup sour cream 3/4 cup plus 1 tablespoon milk 2 extra-large eggs 1 teaspoon pure vanilla extract 1 teaspoon grated lemon zest Unsalted butter 2 ripe bananas, diced, plus extra for serving Pure maple syrup Instructions: Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined. Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32798,"Lemon Cheesecake with Lemon-Rosemary Shortbread Crust 15 Lemon-Rosemary Shortbread Cookies (about 12 ounces), recipe follows 3 tablespoons unsalted butter, melted
  2 pounds cream cheese, at room temperature 3/4 cup sugar
  1/2 cup sour cream, at room temperature
  3 large eggs, at room temperature
  2 tablespoons fresh lemon juice (from about 1 lemon)
  1 tablespoon lemon zest (from about 2 lemons)
  1 teaspoon vanilla extract
  1/2 teaspoon kosher salt
  10 ounces lemon curd
  3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan 1 cup granulated sugar 1 tablespoon finely grated lemon zest
  2 teaspoons finely chopped fresh rosemary
  1/2 teaspoon vanilla
  1/2 teaspoon kosher salt
  3 1/2 cups all-purpose flour
  Instructions: For the crust: Preheat the oven to 325 degrees F. Place an oven rack in the center position, without any racks above it. Place the cookies in a food processor; pulse to the texture of sand. Add the crushed cookies to a 10-inch springform pan and pour in the melted butter. Using your hands, mix together the cookie crumbs and butter until they are completely combined and hold together when pinched. Firmly press the cookie crust into the bottom of the pan. Press down on the crust with the bottom of a cup to ensure it is tightly packed. Bake the crust for 12 to 14 minutes, or until golden brown all over. Remove from oven and let cool. When the pan is cool enough to handle, wrap it in foil three-quarters of the way up the sides of the pan--this will prevent any water from getting into the cheesecake while it is baked in a water bath. For the cheesecake: In a stand mixer fitted with the paddle attachment, add the cream cheese, granulated sugar, sour cream, eggs, lemon juice, lemon zest, vanilla extract and salt. Slowly turn the mixer up to medium-high speed; continue to mix for 2 minutes, until the ingredients are completely combined and smooth. Set aside 1/4 cup of the lemon curd and reserve it for the topping. With a rubber spatula, fold the remaining lemon curd into the cheesecake mixture. Pour the mixture over the cooled crust and spread it evenly, making sure to flatten the top. Gently tap the pan a few times on a flat surface to even out the mixture. Use the reserved lemon curd to make a fun design in the top of the cheesecake. For instance, you can dollop 15 small dots, about a heaping 1/2 teaspoon each, around the border of the cake and then 6 small dots towards the center of the cake and 1 dot directly in the center. Drag a skewer around the center of the first ring of dots to pull the lemon curd into a teardrop shape. Repeat with the interior circle of lemon curd drops. Place the foil-lined springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches about 1 inch up the sides of the pan. Bake the cheesecake for 55 to 60 minutes, until the edges are set but the center still has a pudding-like jiggle. Remove from the oven and let sit 10 minutes before removing the pan from the water bath. Let the cheesecake sit another 30 minutes. While the cheesecake is still warm, run a paring knife around the inside edge of the pan and then release the sides of the pan. (If you do this after the cheesecake has cooled completely, the cake may tear slightly.) Let the cheesecake cool completely before slicing and serving. Refrigerate any cheesecake not being served immediately. Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly grease the foil and sides of the pan with butter. In a food processor, pulse the sugar with the lemon zest and rosemary until well combined. Remove 2 tablespoons of the sugar mixture and reserve. Add the butter, vanilla and salt to the food processor with the sugar and pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine after each addition. After the last addition, you may have to stir and scrape down the sides of the food processor to help incorporate all of the flour. Continue to pulse until the dough comes together. Turn the dough out into the prepared baking pan and press it in evenly. Poke the dough all over with a fork and sprinkle it with the reserved sugar. Use a knife to cut the dough into approximately 3-by-1-inch rectangles (or whichever shape you prefer). Bake until golden brown at the edges and golden in the center, about 25 minutes. As soon as the cookies come out of the oven, use a bench scraper or knife to re-cut the lines of the cookies. Cool in the pan for 15 minutes, then carefully remove the cookies with the foil and cool completely on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32799,"Birthday Barbie - Mini Birthday Cakes 1/2 cup unsalted butter, plus softened butter for liners 2/3 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1/4 cup whole milk 2 cups confectioners' sugar 1/2 cup unsalted butter, softened 1 teaspoon pink food coloring 2 tablespoons heavy cream 1/2 cup colored granulated sugar, for decoration Instructions: Preheat the oven to 350 degrees F. Place paper liners in a 12 cup muffin tin and brush the liners with butter. In a large bowl, using a hand mixer, beat the butter and sugar together until light and fluffy. Add the eggs, 1 at a time, and beat well after each addition. Stir in vanilla extract. In a separate bowl mix together flour, salt and baking powder, then slowly stir in the milk Add the flour mixture to the egg mixture and beat for 2 minutes or until everything is incorporated. Fill the muffin cups with the batter and bake for about 18 minutes or until golden brown. Insert a toothpick into the center of a cake and when it comes out clean, they're ready. Remove from the oven and set aside to cool while you make the frosting. Combine all the frosting ingredients, except the cream, in a medium bowl and beat well. Gradually add the cream, a little at a time, for desired consistency. If you need it tighter add less cream or wetter add more cream. When the cupcakes have cooled completely, spread the top of each cake with the frosting and sprinkle with colored sugar. Place on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 32800,"Candy Sushi 1 tablespoon butter, cut into pieces 12 regular marshmallows 2 cups puffed rice cereal (recommended: Kellogg's Rice Krispies cereal) 4 fruit roll-ups (pressed dried fruit rounds, 8 inches) any brand, any flavor 8 strips licorice candy (recommended: Twizzler's brand), any flavor ? pieces should be 6 to 7 inches long, trim to match width of roll-ups Instructions: Melt butter in a medium saucepan over low heat and add marshmallows. Stir marshmallows until completely melted. Remove mixture from heat and add cereal. Stir to coat cereal evenly in melted marshmallows.
  Roll out the fruit roll-ups. Place 1/4 of the coated cereal onto each fruit roll up and spread and gather toward 1 side of roll up. Place 2 licorice twists onto the center of the spread out cereal mix. Wrap and roll the candy and fruit, maneuvering the licorice to the center of the roll, so that the finished product resembles a sushi roll. Repeat with remaining rolls.
  Place a sharp knife into a bowl of very warm water. Cut candy sushi with warm knife and arrange on a plate then serve. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 32801,"Popcorn Blizzard Popcorn Ice Cream with Fleur de Sel Caramel Sauce 2 cups vitamin D milk 2 cups heavy cream 2 cups sugar Prepared movie theatre flavored buttered popcorn 1 vanilla bean (scraped) 1/2 teaspoon butter extract 2 beaten eggs 8 tablespoons butter 2 cups packed brown sugar 1 cup half and half Pinch fleur de sel salt 1 tablespoon vanilla extract Instructions: In a heavy cast iron pot, heat milk, cream, and 1 cup sugar in a saucepan. Cover top of cream mixture completely with prepared popcorn. When popcorn starts to melt into mixture, sprinkle some more popcorn on top. When the mixture starts to bubble, remove off of heat and set aside for 30 minutes so the popcorn infuses its flavor into the cream mixture. Strain popcorn mixture through cheesecloth or a mesh strainer and squeeze the mushy popcorn flavor back into the cream mixture. Whisk together the 1 cup sugar, vanilla bean, butter extract, and eggs in a bowl. Still whisking, pour the cream mixture into the egg mixture and pour this back into the cleaned-out pan. Cook until cream thickens on medium-low heat (You don't want to over cook the eggs because it will leave an egg flavor. Do not leave unattended.) With a silicone spatula, scrape vanilla beans off of the pot and keep stirring all the flavors together. If vanilla beans clump up just break apart on the interior of the pot. When mixture thickens, remove from heat. Put pot into a bowl of ice water. Let cool completely. Churn in an ice-cream maker according to manufacturer's instructions. Take bucket and put into freezer for at least 5 hours. To prepare the Fleur De Sel Caramel sauce, mix butter, brown sugar, half-n-half, and salt in a saucepan over medium-low heat. Cook while stirring or whisking gently for 10 minutes allowing for the brown sugar to dissolve and for the mixture to thicken. Add vanilla and cook until it thickens further. Turn off heat and pour sauce into whatever you plan to serve it in. Allow cooling until the sauce is just warm. Serve over ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 32802,"Hot and Sour Salmon with Greens 2 1/2 pounds bok choy,stem ends and leaf tips trimmed 8 to 9 whole scallions, ends trimmed, cut into thin julienne slice on diagonal 3 heaping tablespoons fresh ginger, cut into very thin julienne shreds 6 salmon steaks, about 6 ounces each 6 tablespoons soy sauce 3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce 1/4 cup sugar, or to taste 2 tablespoons minced garlic Instructions: Preheat oven to 450 degrees. Trim the tough outer leaves from the bok choy and discard. Rinse stalks and leaves; drain. Cut the stalks in half lengthwise. Cut halves diagonally into 2-inch sections. In a bowl toss the scallions and ginger with the sections. Arrange on a heatproof platter. Place salmon steaks atop greens. Pour several inches of water into a roasting pan and heat until boiling. Place the platter of salmon and vegetables on a rack over the roasting pan. Cover tightly with foil. Steam 7 to 9 minutes or until fish is cooked. Mix remaining dressing ingredients in a serving bowl. Serve from the platter with dressing spooned on top.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32803,"Oatmeal-Rum Cookies 1 (17.5-ounce) package oatmeal cookie mix (recommended: Betty Crocker) 1/3 cup canola oil 1 large egg 3 tablespoons dark rum (recommended: Meyer's) Instructions: Preheat oven to 375 degrees F. In a large mixing bowl, combine oatmeal cookie mix, canola oil, egg, and rum. Stir until dough forms. Drop by rounded tablespoons onto ungreased cookie sheet (only make as many as you need - keep dough in sealed container in refrigerator and enjoy later). Bake in oven for 9 to 11 minutes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 32804,"Lamb Kabobs 1 lemon, juiced and zested 1/2 cup red wine, alcohol cooked off 1 minced onion 1 clove minced garlic 1 tablespoon chopped mint 1 tablespoon chopped rosemary 1 teaspoon salt 1 teaspoon black pepper 2 pounds lamb loin, cut into 1 1/2-inch cubes 12 porcini mushrooms cut into 1 1/2-inch cubes 12 peeled red pearl onions 2 yellow peppers cut into 1 1/2-inch cubes 12 cherry tomatoes Instructions: Whisk together lemon juice, red wine, onion, garlic, herbs and seasonings. Place lamb and mushrooms in marinade and put in refrigerator for 6 hours. Thread ingredients onto skewers alternating lamb, mushrooms, peppers, and tomatoes using 2 pieces of each. Place on grill brushing with marinade and cook until medium rare turning occasionally, about 6 to ","[Syrah, Malbec, Tempranillo, Garnacha]" 32805,"Wheatberry & Farro Salad 1/2 cup hard winter wheatberries 1/2 cup farro 1 cup finely diced red onion Good olive oil 1/4 cup balsamic vinegar Kosher salt and freshly ground black pepper 3 scallions, minced, white and green parts 1/2 red bell pepper, small-diced 1 carrot, small-diced 1/4 cup chopped flat-leaf parsley Instructions: Place 3 cups of salted water in each of two large saucepans and bring them to a boil. Add the wheatberries to one saucepan, and the farro to the other and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain and place them together in a large bowl. Meanwhile, saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add 1/4 cup of olive oil, the balsamic vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the onions to the wheatberries and farro together with the scallions, red bell pepper, carrot and parsley and mix well. Allow the salad to sit for at least 30 minutes for the wheatberries and farro to absorb the sauce. Season to taste and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 32806,"Ginger Chili Pepper Semifreddo 1 jalapeno, halved lengthwise 1 cup whole milk 3/4 cup superfine sugar 2-inch piece ginger 2 cups heavy cream 1 teaspoon vanilla extract Instructions: Line a small loaf pan or other mold with plastic wrap, leaving some plastic wrap hanging over the edges. Combine jalapeno, whole milk and 1/2 cup of the sugar in a saucepan and heat until steaming, stirring often. Remove milk from heat and let cool to room temperature. Peel and grate ginger and squeeze the gratings to release ginger juice. Stir into milk mixture. Combine heavy cream, remaining sugar and vanilla extract and whip to soft peaks. Fold into milk mixture. Transfer to prepared pan and freeze until set. Remove semifreddo by pulling evenly on opposite ends of the plastic wrap lining. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 32807,"Chocolate Meringue 4 1/2 ounces egg whites 4 1/2 ounces sugar 3/4 ounces cocoa 1-ounce 10X powdered sugar 3/4-ounce cacao nibs Instructions: Preheat oven to 200 degrees F. Whip whites and sugar together in a large mixing bowl with an electric mixer. Sift together cocoa and powdered sugar. Fold the dry ingredients into the meringue when it has reached full volume. Then fold in the cocoa nibs. Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick. Bake for about 1 hour or until the meringue is hard and completely dried out. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 32808,"Mushroom, Onion and Basil Pizza 1 tablespoon olive oil 8 ounces mushrooms, sliced 1/2 medium red onion, sliced 2 cloves garlic, minced 1 (10-ounce) baked thin pizza crust 1 cup marinara sauce 1/4 cup sliced, reconstituted sun-dried tomatoes 4 ounces shredded, part-skim mozzarella cheese (about 1 cup) 1/4 cup freshly grated Parmesan 1/4 cup thinly sliced fresh basil leaves Instructions: Preheat the oven to 450 degrees F. Heat the oil in a skillet over a medium heat. Add the mushrooms and onions and cook until tender and most of the liquid evaporates, about 5 minutes. Stir in the garlic and remove from the heat. Place the pizza crust on a baking sheet. Spread the sauce over the crust leaving a 1-inch border. Top with the mushroom mixture and sun-dried tomatoes. Sprinkle with the mozzarella and Parmesan cheeses. Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes. Sprinkle with basil, cut into 8 slices and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 32809,"Toasted Gruyere and Cranberry Cups One 10-ounce bag frozen or fresh cranberries 1/4 cup sugar
1/2 teaspoon orange zest plus 1/4 cup orange juice
4 ounces cream cheese, at room temperature
1 cup grated Gruyere cheese 48 frozen prebaked phyllo cups or hors d'oeuvre cups
2 tablespoons chopped chives
Instructions: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment. Mix the cranberries, sugar and orange zest and juice in a small saucepan. Place over medium heat and cook until the cranberries soften and start to burst, 8 to 10 minutes. Set aside. Combine the cream cheese and Gruyere in a large bowl with a wooden spoon or rubber spatula until smooth. Place the phyllo cups on the parchment-lined baking sheet. Spoon about 1 teaspoon of the cranberry sauce into each cup. Spoon about 1 teaspoon of the cheese mixture on top of the cranberry sauce. Bake until the cups are crisp and the cheese is melted and bubbling, 10 to 12 minutes. Sprinkle with chives before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 32810,"Fancy Hot Chocolate 3 ounces semisweet chocolate, melted 2 cups milk 1 cup half-and-half
1/2 cup good-quality bittersweet chocolate chips 1/2 cup good-quality semisweet chocolate chips 1 teaspoon sugar
1/4 teaspoon vanilla
Whipped cream, for serving Instructions: For the chocolate decorations: Put the melted chocolate into a pastry bag and snip off a tiny hole at the tip. Pipe lacy chocolate designs--just larger than the tea cups you're using--onto a baking mat or piece of parchment paper. Allow to set completely. For the hot chocolate: Combine the milk and half-and-half in a small saucepan. Warm over medium-low heat, then stir in the bittersweet and semisweet chocolate chips, sugar and vanilla, heating until melted and combined. Transfer the mixture to a teapot. To serve: place a lacy chocolate piece over each tea cup and pour over the hot chocolate. When the chocolate has melted into the cup, top with the whipped cream and enjoy. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 32811,"Rustic Antipasto 1 small eggplant, thinly sliced Extra-virgin olive oil, to baste slices plus 1 tablespoon 1/2 teaspoon crushed red pepper flakes Salt and freshly ground black pepper 1 tablespoon red wine vinegar 1 tablespoon chopped flat leaf parsley, to garnish 2/3 pound total Italian table cheeses, 1/3 pound each of 2 varieties: sharp provolone, Pepato, Fontina, Parmigian-Reggiano 1 jar, 16 ounces, roasted red peppers, drained and sliced 1 can quartered artichoke hearts, 15 ounces, drained well 1 can button mushrooms, 14 ounces, drained 1 clove garlic, crushed 1/2 lemon, juiced Drizzle extra-virgin olive oil 1 tablespoon chopped flat-leaf parsley 1/2 tablespoon thyme Salt and freshly ground black pepper 3/4 pound total (1/4 pound each) thinly sliced Italian meats: sliced sopressata, capicola and Genoa salami 1/2 pound black olives from bulk olive bins, any variety Instructions: Preheat a grill pan to high. Brush eggplant slices with oil and place on grill. Season with red pepper flakes, salt and pepper. Grill eggplant 2 to 3 minutes on each side. Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley. Wedge table cheeses and arrange them on your antipasto platter. Arrange sliced drained roasted red peppers next to your eggplant. Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme. Season artichokes and mushrooms with salt and pepper. Set aside. Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter. Prepare the rest of your meal. Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 32812,"Jalapeno Popper Orzo Mac-n-Cheese Kosher salt 1 pound orzo 1 stick (8 tablespoons) butter 6 jalapeno peppers; 4 seeded and finely chopped, 2 sliced with seeds 4 cloves garlic, finely chopped 1 onion, finely chopped 3 tablespoons all-purpose flour 2 1/2 cups milk Freshly ground pepper 2 cups shredded sharp Cheddar 4 ounces cream cheese 2 cups panko 2 Fresno cl peppers, sliced 5 medium heirloom tomatoes, cut into thin wedges 2 almost-ripe avocados, pitted, peeled and sliced 1 jalapeno pepper, finely chopped 1 small red onion, thinly sliced EVOO, for drizzling Juice of 2 limes Kosher salt and freshly ground pepper 1/2 cup fresh cilantro leaves, coarsely chopped Instructions: For the mac-n-cheese: Bring a large pot of water to a boil. Salt the water and cook the orzo until al dente, about 6 minutes; drain. Meanwhile, heat 4 tablespoons butter in a saucepan over medium heat. Add the chopped jalapenos, the garlic and onions and cook until the jalapenos and onions are soft, 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and stir until the sauce thickens. Season with salt and pepper. Add the Cheddar and cream cheese and stir until melted. Combine the orzo with the sauce and transfer to a casserole dish. Melt the remaining 4 tablespoons butter and toss with the panko to coat. Sprinkle over the casserole and top with the sliced jalapenos and Fresno chiles. For the guac salad: Gently toss the tomatoes, avocados, jalapenos and onions on a serving platter. Drizzle with EVOO and lime juice, season with salt and pepper and top with the cilantro. Divide the orzo mac-n-cheese among plates and serve with the guac salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 32813,"Orange-Tarragon Duck Breast with Green Salad and Asparagus-Almond Rice 3 tablespoons butter, divided 2 duck breasts, found in packaged meats case of larger markets Salt and pepper 1/3 cup orange marmalade 4 tablespoons white wine vinegar, divided 4 sprigs fresh tarragon, leaves finely chopped 2 to 3 tablespoons slivered almonds 1 cup rice 2 cups chicken stock 1 small bunch asparagus 1 endive, thinly sliced 1 bunch watercress, trimmed and stemmed 1 frisee, coarsely chopped 1 shallot 1 teaspoon Dijon mustard 1/4 to 1/3 cup extra-virgin olive oil 1 small can mandarin oranges Instructions: Rub a skillet with 1 tablespoon butter. Lightly score duck breaks through skin, but not the flesh, in a cross-hatch pattern. Season duck breasts with salt and pepper and place in cold pan skin side down and turn heat on to medium-medium high. Cook until crispy, 15 minutes, turn. Drain off some of the fat and discard. Mix marmalade with 2 tablespoons white wine vinegar and tarragon, salt and pepper, reserve. Once you flip the duck, pour the marmalade sauce over top and reduce heat. Loosely cover pan and let the duck hang out a couple of minutes more. While duck cooks, melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more. Add stock and bring to a boil. Cover and cook over low heat 15 minutes. Trim off the top 4 inches of asparagus and thinly slice on the bias. Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes. While rice cooks, combine endive, cress and frisee in a salad bowl. Combine shallots and Dijon with 2 tablespoons vinegar, salt and pepper. Whisk in 1/4 to 1/3 cup extra-virgin olive oil and pour over salad. Garnish with oranges. Serve duck breast on salad with asparagus-almond rice alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, C?tes du Rh?ne]

" 32814,"Seared Tuna with Blood Orange-Fennel Glaze and Relish with Sauteed Watercress 2 teaspoons fennel seeds 4 cups blood orange juice 1 cup orange juice 2 tablespoons Dijon mustard 1 tablespoon honey 4 tuna fillets, about 6 ounces each Salt and freshly ground pepper 3 tablespoons sherry vinegar 3 tablespoons olive oil Salt and pepper 2 blood oranges, segmented 1 cup finely sliced fennel 2 tablespoons finely chopped parsley 2 tablespoons olive oil 2 cloves garlic, sliced 2 bunches watercress, washed and patted dry 2 tablespoons sherry vinegar Instructions: Place a small saute pan over medium heat. Add the fennel seeds and toast for 1 minute. Place both juices and fennel seeds in a medium saucepan and cook over high heat until reduced to 1 cup. Remove from heat and whisk in mustard and honey. Heat saute pan or grill pan over high heat. Season the fillets on both sides with salt and pepper and brush 1 side of each piece of fish with the glaze. Cook glaze-side down until golden brown, about 2 minutes. Turn over, brush with more of the glaze and continue cooking for 1 to 2 minutes for medium-rare doneness. Whisk together the sherry, oil and salt and pepper in a medium bowl. Add the orange segments and fennel and mix to combine. Season with salt and pepper, to taste and fold in the parsley. Let sit at room temperature for 30 minutes before serving. Heat oil in a large saute pan. Add the garlic and cook over medium-high heat for 1 minute. Toss in the watercress and cook just until it wilts. Add the vinegar, toss and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32815,"The Ultimate Thanksgiving Mac and Cheese 2 cups quartered Brussels sprouts 2 cups diced butternut squash, about 1/2-inch cubes
3 tablespoons olive oil
2 teaspoons garlic powder
Kosher salt and freshly ground black pepper
1 pound cavatappi or other corkscrew pasta 1 stick (8 tablespoons) unsalted butter 2 cups prepared stuffing
1/4 cup all-purpose flour
2 1/2 cups milk, plus more if needed for thinning 1 tablespoon Dijon mustard
2 cups grated yellow Cheddar 1 cup grated Gruyere Instructions: Preheat the oven to 400 degrees F. Combine the Brussels sprouts and squash in a large bowl. Add the olive oil and garlic powder, season with salt and pepper and toss to coat. Spread the vegetables out on a baking sheet and roast until tender and brown and crispy around the edges, 35 to 40 minutes. Set aside. Meanwhile, bring a large pot of water to a boil. Cook the pasta according to the package instructions. Drain and set aside. Melt 4 tablespoons of the butter in a small saucepan. Spread the prepared stuffing out on a baking sheet lined with parchment paper. Drizzle over the melted butter and toss to coat. Roast until crispy, 6 to 8 minutes. Melt the remaining 4 tablespoons butter in a large pot over medium-low heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk. Raise the heat to medium and cook until thickened and simmering, 3 to 4 minutes. Whisk in the mustard, then whisk in the Cheddar and Gruyere 1 cup at a time, continuing to whisk until all the cheese is melted and well incorporated. If the cheese sauce is too thick, just add a little more milk to thin. Taste and season with salt and pepper. Stir in the pasta, butternut squash and Brussels sprouts. Transfer to a baking dish or large serving bowl and top with the toasted stuffing. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32816,"Tripletas One 2-pound boneless pork loin roast 8 large cloves garlic, crushed
Olive oil 2 tablespoons thyme, chopped
1 teaspoon cumin seed
1 teaspoon fennel seed
Salt and pepper
1 tablespoon cl powder, such as ancho or a blend such as Gebhardt
1 tablespoon instant espresso powder or finely ground coffee
1 tablespoon light brown sugar
1 teaspoon granulated garlic 1 teaspoon granulated onion
2 1/2 pounds hanger steak or skirt steak
2 loaves French bread, halved horizontally Chowchow, for spreading, recipe follows 1 1/2 pounds deli sliced Swiss cheese
2 pounds deli sliced boiled ham
Shredded iceberg lettuce, for topping Sliced tomatoes, for topping Thinly sliced red onions or sweet onions, for topping
1 bag plantain chips or 1 package potato sticks
Sandwich Sauce, for spreading, recipe follows 2 large red field peppers or red bell peppers, seeded and finely chopped 2 large green bell peppers, seeded and finely chopped
2 jalapeno peppers, finely chopped
2 red finger cl peppers, finely chopped
10 tomatillos finely chopped
1 red onion, finely chopped
1 pound green cabbage, finely chopped
3 tablespoons kosher salt
1 cup apple cider vinegar
1/2 cup bottled water
1/2 cup granulated sugar
1 tablespoon dry mustard
2 teaspoons coriander seed
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
2 bay leaves
3/4 cup ketchup 1/4 cup sour cream
2 tablespoons Worcestershire sauce
1 teaspoon cayenne hot sauce, such as Frank's
Salt and pepper Instructions: Preheat the oven to 375 degrees F. Cut small slits into the pork roast and stud with the garlic. Slather the pork with olive oil and sprinkle with the thyme, cumin, fennel and some salt and pepper. Roast until the pork reaches an internal temperature of 145 degrees F, about 45 minutes. Let cool to room temp, then slice very thinly. In a small bowl, combine the cl powder, espresso powder, brown sugar, granulated garlic, granulated onion and some salt and pepper. Mix to blend. Heat a large cast-iron griddle or skillet over medium-high heat. Use a meat mallet to pound the hanger steaks to an even thickness. Sprinkle the steaks with the spice rub and drizzle with olive oil. Place the steaks on the griddle and cook for 4 minutes on each side. Let cool to room temperature, then slice thinly against the grain. Cut the loaves of French bread into thirds. Layer the sandwiches as follows: chowchow, Swiss cheese, ham, roast pork, hanger steak, lettuce, tomato, onion, plantain chips and sandwich sauce. Place the green peppers, red peppers, jalapenos, red finger peppers, tomatillos, red onion and cabbage in a container. Toss with the salt. Cover and refrigerate for 8 to 24 hours. Drain. Place the drained vegetables in a pot and add the vinegar, water, sugar, dry mustard, coriander, mustard seed, celery seed, cumin, ginger, turmeric and bay leaves. Bring to a boil and cook over medium heat for 20 minutes. Let cool to room temperature, then cover and chill for 8 hours. Refrigerate for up to 3 weeks, or can and store at room temperature for up to 1 year. In a bowl, stir together the ketchup, sour cream, Worcestershire and cayenne until well combined. Season with salt and pepper to taste. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 32817,"Palace Cafe Crabmeat Cheesecake 2 cups pecans 2 cups all-purpose flour 2 teaspoons fine salt 5 tablespoons butter, cold 3 tablespoons ice water 1 cup diced onion 1 tablespoon butter 4 ounces crabmeat 8 ounces cream cheese, room temperature 1/3 cup Creole cream cheese or sour cream 2 eggs 1 tablespoon hot pepper sauce (recommended: Crystal brand hot sauce) Kosher salt and white pepper 1 lemon, peeled and quartered 1 cup Worcestershire sauce 1 cup hot pepper sauce 1 cup heavy whipping cream 1 pound butter, cold, cut into small cubes, and divided Kosher salt and white pepper 2 cups sliced mixed wild mushrooms 3 tablespoons butter, softened 24 crab claw fingers Kosher salt and cracked black pepper Instructions: Preparing the Pecan Crust: Preheat oven to 350 degrees F. Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden. Preparing the Filling: Preheat oven to 300 degrees F. In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch. Preparing the Meuniere Sauce and Garnish: Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called \mounting the butter.\ Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm. Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste. To serve: Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32818,"Pappardelle with Pork Short Ribs (con Costine di Maiale) 3 cloves garlic 1 large red onion
1/2 cup extra-virgin olive oil
1 kilogram pre-cut pork short ribs
Three 800-gram cans Italian peeled tomatoes
16 ounces Italian Pinot Grigio
2 bay leaves
100 grams sea salt, plus additional as needed Freshly ground black pepper
2 pounds pappardelle pasta
1 cup grated Locatelli Pecorino cheese
Instructions: Finely chop the garlic and onion and saute in the olive oil over medium heat, making sure not to smoke the olive oil, until golden. Add the short ribs to the pan and brown, turning occasionally, for 20 minutes. Meanwhile, crush the Italian peeled tomatoes into a bowl. Add the Pinot Grigio to the pan to let the wine evaporate, then add the tomatoes along with the bay leaves and 1 cup water. Cook, partially covered, stirring occasionally, at a low simmer until ribs are tender, about 2 hours. Add salt and pepper. Remove the ribs from the sauce and remove the meat from the bone. Return the meat to the sauce and dispose of the bones. Meanwhile, boil a pot of slightly salted water. Boil the pappardelle for 7 to 8 minutes, or to desired consistency. Strain the pasta, then place in a large bowl. Add meat and sauce and stir the ingredients to combine. Sprinkle Locatelli on top of the dish. Add additional salt and fresh ground pepper to taste. ","[Barolo, Barbaresco, Chianti Classico, Rioja]

" 32819,"Collard Greens Roasted with Garlic, Peanuts, Turnips and Sweet Potatoes 2 ounces olive oil 6 ounces butter
2 onions, peeled and sliced
2 large bunches collards, washed, stemmed and chopped
2 bunches baby turnips
1 cup Virginia peanuts, roasted and crushed
2 tablespoons minced Fresno chiles 1 tablespoon pureed roasted garlic Japanese Sweet Potatoes, recipe follows 8 small Japanese sweet potatoes, cut in half lengthwise 2 ounces butter, melted
Sea salt
4 baby cucumbers, cut in half, seeded and minced
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 teaspoon grated fresh ginger
1/4 teaspoon cayenne pepper Instructions: Add the olive oil and half of the butter to a heavy saucepot over medium heat. Add the onions and cook, about 5 minutes. Add the collards and 1 cup water and stir to combine, then cook for about 30 minutes. Add the turnips and simmer for about 20 minutes. Stir in peanuts, chiles, garlic and remaining 3 ounces butter. Season to taste. Stir in Japanese Sweet Potatoes. Serve hot, warm or at room temperature. Preheat a wood-burning pizza oven or regular oven to 375 degrees F. Brush the potatoes with butter and sprinkle with sea salt. Roast until tender, about 25 minutes. Transfer potatoes to a covered bowl. Mix the cucumbers with the vinegar, maple syrup, ginger, cayenne and some sea salt. Dice the potatoes while they are still warm. Add the potatoes to the cucumber mixture and mix well. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 32820,"Peach and Berry Cobbler 6 tablespoons cold unsalted butter, cut into small pieces, plus more for the dish 1 1/2 cups all-purpose flour, plus more for dusting 1/3 cup granulated sugar 1 teaspoon baking powder 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup heavy cream, plus more for brushing Coarse sugar, for sprinkling 3 pounds peaches (about 9 medium), pitted and sliced 1/4 inch thick 2/3 cup granulated sugar 1/4 cup cornstarch Grated zest and juice of 1/2 orange 1 teaspoon pure vanilla extract 1 6-ounce container raspberries 1 6-ounce container blueberries Instructions: Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking dish. Make the biscuits: Whisk the flour, granulated sugar, baking powder, nutmeg and salt in a medium bowl. Add the butter and work it in with your fingers until it is in pea-size pieces. Stir in the heavy cream until the mixture just comes together into a shaggy dough. Turn out onto a floured baking sheet and pat until 1/4 inch thick; freeze until firm, about 10 minutes. Make the filling: Toss the peaches, granulated sugar, cornstarch, orange zest and juice, and vanilla in a bowl until the peaches are coated. Gently stir in the berries. Transfer to the prepared baking dish. Cut out circles from the cold dough using 2 1/2-inch cookie cutters. Arrange the circles on the fruit mixture; brush with heavy cream and sprinkle with coarse sugar. Bake until the biscuits are golden brown and the filling is bubbling, 50 minutes to 1 hour. Transfer to a rack and let cool. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 32821,"Aunt Gisele's Caramel Cookies 1/2 pound butter 2 egg yolks 1 cup sugar Scant 1/4 teaspoon ground cinnamon 2 cups unsifted flour 1/2 pound sliced blanched almonds 3/4 cup sugar 6 tablespoons butter 3 tablespoons honey 3 tablespoons milk Instructions: Preheat the oven to 350 degrees. Butter and flour a 15 1/2 by 10 1/2 by 1-inch jelly roll pan; set aside. Combine the butter, yolks, sugar, cinnamon and flour and mix until you form a cohesive ball of dough. Spread the dough onto the prepared jelly roll pan and bake for 15 minutes. Meanwhile cook the almonds, sugar, butter, honey and milk, stirring on occasion, until the mixture is light golden. Remove baked dough; spread almonds mixture over the top and bake for 15 to 20 minutes longer until dark golden. Cool and cut into squares or rectangles (be sure to cut the cookies before they turn too hard.) ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 32822,"Sage Butter Macaroni and Four Cheese 3 tablespoons unsalted butter, plus extra for baking dish 4 ounces finely grated Parmigiano-Reggiano (about 1 cup) 1/4 cup unseasoned dry bread crumbs 1 pound macaroni 3 tablespoons thinly sliced sage 6 ounces shredded Gruyere cheese 4 ounces shredded aged Cheddar 4 ounces mascarpone cheese 3/4 teaspoon kosher salt Freshly ground black pepper Instructions: Heat oven to broil and arrange rack in top. Butter a flameproof 9 by 9-inch baking dish and set aside. Melt 1 tablespoon of the remaining butter and mix in a medium bowl with 1 cup of the Parmigiano and all the bread crumbs until thoroughly moistened; set aside. Bring a large pot of heavily salted water to a boil. Add pasta and cook for half the time indicated on package. Meanwhile, melt remaining 2 tablespoons butter in a large frying pan over medium heat. When it starts to foam, add sage and cook until crisp and butter begins to turn golden brown. Remove from heat and set aside until pasta is ready. Reserve 1 cup pasta water and drain pasta. Return pasta to pot and place over low heat. Stir in sage butter, reserved pasta water, remaining 3 cups Parmigiano, Gruyere, Cheddar, mascarpone, and salt, and season with freshly ground black pepper. Stir constantly until cheeses are evenly melted and the pasta looks well coated. Turn pasta into baking dish and evenly top with bread crumb mixture. Place under broiler until mixture bubbles and top is browned, about 1 to 2 minutes. Let sit 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 32823,"Chocolate Bread Pudding with Spiced Cream 1 teaspoon unsalted butter 4 large eggs 1 cup firmly packed light brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips, melted 1/4 cup Grand Marnier or other orange-flavored liqueur 2 cups half-and-half 8 slices day-old white bread, crusts removed and cut into 1/2-inch cubes (about 4 cups) 2 cups semisweet chocolate chips Spiced Cream, recipe follows 1 quart heavy cream 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Instructions: Preheat the oven to 350 degrees. Grease a 6-cup loaf pan (9 1/4 by 5 1/4 by 2 3/4) with the butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate, and Grand Marnier together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and let the mixture sit for 30 minutes, stirring occasionally. Pour half the mixture into the prepared pan. Sprinkle the top with the unmelted chocolate chips. Pour the remaining bread mixture over the chocolate chips. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Top with the spiced cream. Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg, and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
","[Rhone Blends, Port, Tawny Port, Moscato]

" 32824,"New-style Sashimi Salmon with Extra-virgin Olive Oil 4 (2-ounce) salmon fillets Fleur de sel, or regular sea salt Coarsely ground black pepper 2 tablespoons chopped chives 1/4 cup extra-virgin olive oil 1/2 tablespoon finely julienned fresh ginger Instructions: Wrap each piece of salmon loosely in plastic film. Place on a work surface and using a meat pounder or mallet, pound the fish gently to about 1/8-inch thickness. Unwrap the salmon and transfer each flattened fillet to a serving plate. Season the fish lightly with salt and pepper and sprinkle with the chives. In a small skillet over high heat, heat the olive oil until very hot, about 5 minutes. Stir in the ginger, remove from the stove, and immediately spoon a bit of the oil over 1 portion of the fish. The fish should sizzle when the oil hits it; if not, return the skillet to the stove, reheat the oil. Spoon 1 tablespoon of the hot oil over each portion and serve at once. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32825,"Chicken Alfredo Lasagna 1 large chicken breast or 2 small chicken breasts (see Cook's Note) 1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
Freshly ground black pepper 1 tablespoon olive oil
6 tablespoons unsalted butter 6 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1/4 teaspoon grated nutmeg
Kosher salt and freshly ground black pepper 3 cups shredded Parmesan 9 oven-ready lasagna noodles
1/2 cup chopped fresh parsley, plus additional for garnish
12 ounces shredded mozzarella Instructions: For the chicken: Preheat the oven to 350 degrees F. Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside. For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste. Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan. Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 32826,"Dry Fried String Beans 1/4 cup oyster sauce 1/4 cup soy sauce 1/4 cup sugar 1 cup chicken stock 3 tablespoons vegetable oil, plus 4 cups vegetable oil, for frying Double-blanched garlic, recipe follows 16 ounces haricots verts, stems removed Thai basil or scallions, chopped, for garnish 3 heads garlic Kosher salt Instructions: Combine oyster sauce, soy sauce, sugar, and stock in a small bowl. In a medium saute pan, heat the 3 tablespoons of oil and caramelize the garlic until golden brown. Add 1 cup of the oyster mixture and reduce to a glaze. In a deep fryer or heavy-bottomed pot, heat the peanut oil to 375 degrees F. Add the beans and fry for about 20 seconds. Remove from oil and drain on paper towels. Add beans to sauce and toss until beans are well coated. Transfer to plate. Garnish with Thai basil or scallions. Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed. Yield: 3/4 to 1 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32827,"Epazote Tea 8 large stems and leaves of fresh epazote 2 quarts boiling water Instructions: Add epazote to boiling water and let simmer for 2 minutes. Remove from heat and let steep for another 3 minutes. Strain and serve. ","[Riesling, Gewrztraminer, Pinot Grigio]" 32828,"Tanghulu 18 green grapes 14 strawberries, tops trimmed (keep the hulls intact) 1 clementine, peeled 2 cups granulated sugar 1/4 cup light corn syrup 2 tablespoons mild-flavored honey, such as clover or wildflower Instructions: Line a rimmed baking sheet with parchment paper and set aside. Wash and completely dry the grapes and strawberries. Separate the clementine segments and peel off as much pith as possible. Stir together the sugar, corn syrup, honey and 1/4 cup water in a medium saucepan until the sugar is moistened. Bring to a boil over medium-high heat and boil until the syrup reaches 300 degrees F on a candy thermometer, about 8 to 10 minutes.
Meanwhile, skewer the fruit without twisting the pieces: Skewer 3 grapes through the long end onto each of 6 skewers. Skewer 2 strawberries through the cut end onto each of 7 skewers. Skewer 3 clementine segments through the rounded side onto each of 3 skewers.
When the syrup is ready, transfer the saucepan to a heatproof surface or potholder. Carefully tip the pan forward so the syrup pools on one side. Working with one skewer at a time, dip and rotate the fruit in the syrup until completely coated, then gently shake the skewer over the pan to remove any excess syrup. Place the skewer on the prepared baking sheet and let harden, about 10 minutes.
Repeat with the remaining skewers. As the amount of syrup dwindles, use a spoon to help coat the fruit (see Cook\u2019s Note). Enjoy immediately.
","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 32829,"Striped Jiggly Fruit Shooters 3 tablespoons powdered gelatin 1 1/4 cups strawberry-banana juice, or another pink or red fruit juice of your choice 1 1/4 cups purple grape juice 1 1/4 cups orange or tangerine juice Instructions: Sprinkle 1 tablespoon of the gelatin over the strawberry-banana juice and set aside for 5 minutes. Warm in the microwave for 30 seconds or on the stove to dissolve the gelatin and strain the mixture into a small pitcher. Divide among your serving glasses and chill until set, about 30 minutes. Repeat the process with the purple grape juice, pouring it on top of the strawberry-banana jelly, and chill to set. Repeat the process with the orange juice, chill to set, and serve cold. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 32830,"Roasted Beets with Lemon-Thyme Dressing fleur de sel 5 large beets, rinsed 1 Tbs. olive oil 1/4 cup extra virgin olive oil 1 Tbs. chopped fresh thyme leaves 1 tsp. lemon zest juice of 1 lemon salt and pepper to taste Instructions: Preheat oven to 400 degrees F. Trim stems off beets and place them onto the middle of a large piece of aluminum foil. Drizzle beets with 1 tablespoon olive oil and season them with salt and freshly ground black pepper. Wrap beets up in foil, making a tightly sealed but roomy package. Bake beets in foil package on a sheet pan for 45 minutes to an hour at 400 degrees F, until tender. Remove from oven and carefully open up foil package and let cool.
When cool to the touch, wrap one beet at a time in paper towels and rub skin off. Repeat with remaining beets. This may stain your hands red unless you wear gloves. Cut peeled beets into chunks and place in a mixing bowl. In a small container with a tight fitting lid, combine olive oil, thyme, lemon juice, lemon zest and some salt and pepper. Close container and shake vigorously. Pour dressing over beets and toss to coat. Serve immediately or cover and keep in fridge until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 32831,"Sweet Corn Bread Pudding 1/2 onion, diced fine 1 ounce unsalted butter 1/2 teaspoon thyme 1/2 teaspoon rosemary 1 (15-ounce) can creamed style sweet corn 1 cup heavy cream 2 eggs 1 teaspoon baking powder 1/2 cup yellow cornmeal, whole grain, stone ground 1/2 cup shredded Parmesan 1 teaspoon kosher salt Ground black pepper 2 cups cubed French bread Instructions: Heat oven to 350 degrees F. Sweat onions with butter and herbs in an oven safe skillet until translucent. Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 32832,"Shark Bark 3 strips blue flat taffy candy, such as Air Heads 21 ounces white chocolate, finely chopped 1 1/2 teaspoons vegetable oil Blue gel food coloring Red sanding sugar 12 multi-colored gummy candy fish 12 fish-shaped snack pretzels, such as Goldfish Pretzels 8 gummy candy rings, such as Gummy Lifesavers 1/2 cup mini marshmallows Instructions: For the shark fins: Roll a taffy strip to flatten slightly. Use kitchen shears to cut 3 shark fins from each strip, shaping each fin so it is rounded on one side, pointed at the tip and concave on the inside. Set on parchment to keep from sticking while you make the bark. For the bark: Line a baking sheet or pan with foil. Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir with a rubber spatula. Just before the chocolate is completely melted, add the oil and stir to blend. Remove from the heat and stir vigorously until completely smooth. Set aside and let cool until just slightly warm, about 8 minutes. Spread the chocolate mixture on the prepared baking sheet so it's about 1/2-inch-thick. Add about 20 drops of food coloring all over the chocolate and use a wooden skewer to swirl aggressively around to make the waves; make sure you swirl in multiple directions and drag the color out to the edges of the chocolate. Sprinkle several small pools of red sanding sugar over the chocolate. Add the gummy fish, pretzel fish and candy rings in a random patter. Add the marshmallows in clumps of 3 or 4 to make the surf. Put the bark in the refrigerator until it just begins to set, 5 minutes. Add the shark fins with the points facing up.
Set the bark aside at room temperature until firm, about 2 hours. Remove the bark from the foil and break into pieces. Store in an airtight container at room temperature for up to 2 weeks.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32833,"Spiral-Cut Fillet of Beef with Pesto 2 pounds center-cut beef fillet (net weight after chain and silverskin are removed) Sea salt, preferably gray salt, and freshly ground black pepper Basil Pesto made with only half the oil, recipe follows Extra-virgin olive oil 2 cups firmly packed fresh basil leaves 1/3 cup olive oil 3 tablespoons pine nuts, toasted 1/2 teaspoon minced garlic Sea salt, preferably gray salt, and freshly ground black pepper Pinch powdered ascorbic acid (vitamin C) 1/4 cup freshly grated Parmesan Instructions: Ask the butcher to spiral cut or jelly-roll cut the fillet for you to create a flat, rectangular sheet of beef. Pound the meat with the heel of your hand to a thickness of about 1/2-inch. Season with salt and pepper. Spread the pesto evenly over the meat, leaving a 1-inch border along one of the long sides. Starting from the opposite long side, roll the meat into a log like a jelly roll. Using kitchen string and starting 1/2-inch from one end, tie the meat in 8 places at equal intervals of approximately 1-inch. Slice between the ties to create 8 pinwheels. Prepare a hot fire in a charcoal grill, preheat a gas grill, or preheat a stove-top cast-iron grill pan over high heat. Drizzle the meat with olive oil, then grill on both sides, turning once, until done, to your taste. Let rest for a few minutes, then remove the strings and serve. Prepare a bowl of ice water. Bring a saucepan of water to a boil. Put the basil in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. Blanch for 15 seconds, then plunge the basil into the ice water to cool quickly. Drain immediately, squeeze the basil dry, and chop it roughly. In a blender, puree the basil with the oil, pine nuts, garlic, salt, and ascorbic acid. When well blended, add the cheese and whir briefly just to mix. Transfer to a bowl and adjust the seasoning. Yield: about 3/4 cup, enough for 1 pound pasta. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 32834,"Bolognese Lasagne 2 tablespoons unsalted butter 8 ounces thick-cut bacon, cut into small pieces
5 cloves garlic, minced
2 ribs celery, finely chopped
2 large carrots, finely chopped
1 medium sweet onion, finely chopped
1 tablespoon olive oil
3 pounds ground beef (80/20)
4 cups chicken stock
2 cups dry white wine
One 28-ounce can pureed San Marzano tomatoes 1 cup heavy cream
1/2 cup grated Parmigiano-Reggiano cheese Kosher salt and freshly ground black pepper 5 tablespoons unsalted butter 1/4 cup all-purpose flour
2 cups whole milk, heated 2 cups heavy cream, heated Kosher salt and freshly ground black pepper 1/2 cup grated fontina cheese Pinch nutmeg 1 tablespoon butter, for the baking dish Two 1-pound boxes lasagna noodles, uncooked 1/2 cup grated Parmigiano-Reggiano cheese Instructions: For the Bolognese ragu: Preheat the oven to 300 degrees F. Smear 1 tablespoon butter in an even layer over the bottom and sides of a Dutch oven. Set aside. In a large skillet over medium heat, render the bacon until cooked through but not crisp, 5 to 7 minutes. Transfer the bacon to a paper towel and pour off all but 1 tablespoon of the bacon fat from the skillet. Add the remaining 1 tablespoon butter and melt over medium heat. Add the garlic, celery, carrots and onion and saute until the onion is translucent and the vegetables are softened, about 8 minutes. Transfer the vegetables to the Dutch oven. Add the oil to the skillet and add the beef. Cook the meat, breaking it apart with a wooden spoon, until uniformly brown, about 15 minutes. Transfer the beef and bacon to the Dutch oven and pour in the chicken stock, wine and tomato puree. Transfer to the oven and cook, stirring occasionally, for 3 to 4 hours. If there is a large amount of fat on top of the sauce, skim it off with a large spoon. Stir in the cream and Parmigiano-Reggiano. Taste for seasoning, adding salt and pepper if needed. For the cheese sauce: In a large saucepan, melt the butter over medium heat. Add the flour, whisking for a minute. Add the milk and cream and cook, whisking, until the mixture thickens, 5 to 10 minutes. (The process goes more quickly if you warm the milk and cream beforehand.) Add salt and pepper to taste. Remove from the heat, add the fontina and nutmeg and whisk to combine. For the lasagna: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish along the bottom and sides. Spread a thin layer of the ragu sauce on the bottom of the baking dish and top with a single layer of noodles. Top with another layer of the ragu sauce. Spoon a thin layer of the cheese sauce over the ragu in the baking dish. Top with a second layer of noodles and continue layering with the ragu, cheese sauce and noodles until you've finished the noodles and reached the top. Finish with a last layer of ragu and cheese sauce and top with the Parmigiano-Reggiano. Bake until bubbling, 30 to 35 minutes. ","[Chardonnay, Barolo, Dolcetto, GSM]" 32835,"Mini Thanksgiving Pressed Sandwiches 1 (5-pound) turkey breast Salt and freshly ground black pepper 5 sprigs fresh rosemary 6 sage leaves 1 (15-ounce) can chicken broth 1 stick softened unsalted butter 2 French baguettes, sliced into approximately 1/4-inch thick slices 1 cup Cranberry Mayo 1 (7-ounce) box stuffing mix, prepared according to box instructions 1/2 pound havarti cheese, sliced 1/2 cup cranberry sauce 1/4 cup mayonnaise 2 tablespoons sour cream 2 tablespoons spicy brown mustard 1 tablespoon hot sauce 2 tablespoons thinly sliced fresh chives Instructions: Preheat the oven to 350 degrees F. Generously season the turkey breast with salt and pepper. On a sheet pan fitted with a rack arrange the sage and thyme and put the turkey breast on top of the herbs. Put in the oven and pour the chicken broth into the sheet pan. Roast until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours. Remove the breast from the oven to a cutting board and cover with foil. Allow to rest for 15 minutes before slicing. For the Cranberry Mayo: In a small bowl mix together the cranberry sauce, mayonnaise, sour cream, mustard, hot sauce and chives. Cover and refrigerate until ready to use. Lightly butter 1 side of a slice of bread and put the buttered side down, on a sheet pan lined with waxed paper. Spread a little of the Cranberry Mayo onto the bread and top with some of the sliced turkey. Top with a tablespoon of stuffing and spread a little bit more of the Cranberry Mayo on top of the stuffing. Top with half a slice of cheese. Lightly butter another slice of bread and put the buttered side up, on top of the sandwich. Repeat with remaining ingredients. Working in batches, put the sandwiches into a preheated panini press and cook until the cheese is melted and the bread is lightly browned and crispy, about 4 minutes. Stove Top Instructions: Working in batches, put the sandwiches in a large skillet over medium heat and cook until bread is browned and crispy and the cheese is melted, about 3 to 4 minutes per side, Arrange the sandwiches on a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32836,"Turkish Pide with Eggs and Sucuk 4 cups all-purpose flour, plus more for dusting 1 teaspoon granulated sugar 1 teaspoon instant yeast Kosher salt Vegetable oil, for the bowl 1 pound ka?ar cheese, shredded (about 5 cups; use mozzarella if ka?ar is not available) 4 ounces hot or mild sucuk (Turkish dry sausage), casing removed, sliced into 1/8-inch-thick pieces 4 tablespoons vegetable oil 5 large eggs Instructions: For the dough: Put 1 1/2 cups warm water (about 110 degrees F) in the bowl of a stand mixer with the paddle attachment. Add the flour, sugar, yeast and 1 teaspoon salt to the water and mix on low until barely incorporated. Let the mixture sit for 5 minutes for the flour to absorb the water. Attach the dough hook and knead the dough on medium high until smooth, about 7 minutes. Coat a large bowl with vegetable oil and transfer the dough to the bowl. Move the dough around so it\u2019s coated with oil on all sides. Cover and let rise in a draft-free space, such as an unlit oven, until increased in size but not quite doubled, about 1 hour. Uncover the dough and place on a well-floured surface. Place a baking sheet upside down on the middle rack of the oven and preheat to 450 degrees F. Turn a second baking sheet upside down and cover with a piece of parchment. Divide the dough into 5 pieces (see Cook's Note) and cover 4 with a damp cloth. Roll out the uncovered piece using a rolling pin into an oval about 20 inches long and 5 inches wide. Transfer the dough to the parchment on the back of the baking sheet. Repeat with a second piece of dough. For the toppings: Sprinkle about 1 cup ka?ar on each oval, leaving about a 1-inch border on all sides. Top the cheese with sucuk slices, leaving some space in the middle to add an egg later. Fold the dough up and over about 3/4 inch onto the cheese on all sides and pinch the ends. Brush with vegetable oil. Slide the pides with the parchment onto the baking sheet in the oven. Bake until the cheese is melted and starting to brown, 7 to 10 minutes. Crack 2 eggs into 2 small bowls. Add 1 egg on top of each pide in the middle. Continue to bake until the eggs are set to your preference, another 4 to 5 minutes. Repeat with the remaining dough, cheese, sucuk, oil and eggs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 32837,"Soy-Glazed Rib-Eye Bites 1/4 cup soy sauce 2 tablespoons honey
1 teaspoon finely grated fresh ginger
1 teaspoon finely grated garlic
1 pound boneless ribeye steak (about 1 1/2 inches thick)
4 ounces cream cheese, softened
2 teaspoons fresh lime juice
1/4 teaspoon toasted sesame oil
1 seedless cucumber, sliced into twenty-four 1/4-inch-thick rounds Fried Shallots, recipe follows, for serving 1 cup vegetable oil 1 large shallot, thinly sliced
1 tablespoon cornstarch
Kosher salt
Instructions: Combine the soy sauce, honey, ginger and garlic in a small baking dish. Add the steak and marinate in the refrigerator for 30 minutes to 1 hour, then let stand at room temperature for 15 minutes. Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade and grill, turning once, about 5 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes. Meanwhile, mix together the cream cheese, lime juice and sesame oil in a bowl until smooth. Transfer the cream cheese mixture to a small piping bag or plastic bag with a corner snipped off. Pipe a little bit of the cream cheese mixture onto each cucumber round and arrange them on a serving platter. Slice the steak into 3/4- to 1-inch-thick cubes and place one on top of the cream cheese on each cucumber. Top with a few Fried Shallots and serve immediately. Heat the vegetable oil in a small saucepan until very hot (about 350 degrees F on a deep-fry thermometer). Toss the shallots with the cornstarch. Add half of the shallots to the oil and fry, stirring constantly, until golden brown, 1 to 2 minutes. Transfer to a paper-towel lined plate with a slotted spoon. Repeat with the remaining shallots. Sprinkle lightly with salt. Let stand at room temperature until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32838,"Cranberry Pomegranate Terrine 1 8-ounce bag fresh cranberries 3/4 cup sugar 2 cups pure pomegranate juice 1 cinnamon stick 2 whole black peppercorns 2 large strips orange peel, white pith removed, plus strips of zest for garnish Salt 3 packets (6 teaspoons) unflavored gelatin Instructions: Pulse the cranberries and 1/4 cup sugar in a food processor until chunky and juicy, about 8 times. Set aside for 20 minutes to macerate. Meanwhile, combine the remaining 1/2 cup sugar, 1 1/2 cups pomegranate juice, the cinnamon stick, peppercorns, orange peel and a pinch of salt in a saucepan over medium heat; simmer, stirring, until the sugar dissolves. Remove from the heat; let steep for 20 minutes. Discard the cinnamon, peppercorns and orange peel. Place the remaining 1/2 cup pomegranate juice and 1/4 cup cold water in a bowl and sprinkle the gelatin on top. Set aside without stirring until the gelatin softens, about 5 minutes. Add the steeped pomegranate juice to the gelatin mixture and stir until the gelatin dissolves. Spread a thin layer of the cranberry mixture in a 9-by-5-inch loaf pan; pour in enough of the pomegranate-gelatin mixture to cover (about 3/4 cup). Refrigerate until just beginning to set, about 30 minutes. Meanwhile, stir the remaining cranberries into the remaining gelatin mixture and set aside, unrefrigerated. Once the bottom layer is set, pour in the remaining gelatin mixture and refrigerate until completely set, at least 2 hours or overnight. To serve, run a knife around the edges of the pan and invert the terrine onto a platter. (Set the pan in warm water to soften the gelatin if necessary.) Garnish with the orange zest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 32839,"Pepper-Crusted Steak with Warm Mushroom Salad 1 1/2 pounds Denver, sirloin or strip steak (1 to 1 1/2 inches thick) Kosher salt 2 tablespoons coarsely ground mixed peppercorns 2 tablespoons sherry vinegar 2 teaspoons pure maple syrup 1/2 small shallot, minced 5 tablespoons vegetable oil 1 pound oyster or cremini mushrooms, trimmed and thickly sliced 2 teaspoons dijon mustard 1 5-ounce package mesclun salad mix (about 8 cups) 1 cup fresh parsley 2 ounces white cheddar cheese, shaved Instructions: Season the steak on both sides with salt and then coat with the peppercorns. Whisk the vinegar and maple syrup in a large bowl and add the shallot; set aside. Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the steak and cook, undisturbed, until a crust forms, 4 to 5 minutes per side, plus about 1 minute on each of the long edges. Transfer to a cutting board to rest. While the steak cooks, heat a second large skillet over high heat. Add 2 tablespoons vegetable oil and the mushrooms; cook, undisturbed, until starting to brown, about 3 minutes. Toss, season with salt and continue cooking until well browned and tender, about 5 more minutes. Whisk the mustard into the shallot mixture, then whisk in the remaining 1 tablespoon vegetable oil. Add the mesclun, parsley and sauted mushrooms and toss; season with salt. Divide the salad among plates and top with the cheese. Slice the steak and add to the plates. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 32840,"Pie Baked Apples 4 apples such as Pippin, Mutsu or Braeburn, plus 1 more if needed 1 tablespoon lemon juice
3 tablespoons dark brown sugar
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 store-bought refrigerator pie crust (half of a 14.1-ounce box) 1 egg, beaten
Instructions: Preheat the oven to 375 degrees F. Cut the top 1/2 inch from the 4 apples. Using a melon baller or spoon, dig out the insides of the apples and reserve, leaving 1/4 inch flesh next to the skin. Remove the cores and seeds and discard. Coarsely chop the scooped fruit and add it to a medium bowl; you should have at least 1 1/2 cups. If not, peel, core and dice the additional apple and add it to the bowl. Sprinkle the lemon juice over top and toss to coat. Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt to the bowl and mix. Divide the filling among the hollowed-out apples. Roll out the pie crust and using a pastry wheel, cut it into 1/4-inch-thick strips. Brush a light coating of egg wash along the top edge of each apple. Weave the strips into a lattice atop each apple, using the egg wash to adhere (see Cook's Note). Lightly brush the top of each lattice with the egg wash. Place the apples in an 8-by-8-inch baking dish. Add 1 inch of water to the bottom of the dish. Cover with foil and bake for 20 minutes. Remove the foil and bake until the crusts are golden brown and the filling is bubbling, an additional 25 minutes. Place the apples on a cooling rack to cool to room temperature before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32841,"Spicy Shrimp Orecchiette Kosher salt 12 ounces orecchiette pasta 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small bulb fennel, chopped, plus 1 tablespoon chopped fennel fronds 2 cloves garlic, thinly sliced 2 tablespoons tomato paste 1/4 teaspoon red pepper flakes 1 large tomato, chopped 1/2 pound medium shrimp, peeled, deveined and roughly chopped 1/2 cup grated parmesan cheese 1 cup torn fresh basil Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped fennel bulb and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium and add the garlic, tomato paste and red pepper flakes. Cook, stirring, 2 more minutes (add a splash of water if the mixture is sticking). Stir in the tomato, shrimp, 1/2 teaspoon salt and 1 cup of the reserved cooking water. Bring to a simmer and cook, stirring occasionally, until the tomatoes are saucy, about 8 more minutes. Add the pasta and cheese to the sauce and toss to coat. Drizzle with olive oil, season with salt and add more of the reserved pasta water to loosen, if necessary. Stir in the basil leaves and fennel fronds. Divide among plates. Per serving: Calories 532; Fat 15 g (Saturated 5 g); Cholesterol 131 mg; Sodium 919 mg; Carbohydrate 71 g; Fiber 6 g; Protein 29 g ","[Chardonnay, Vermentino, Gavi, Tempranillo]

" 32842,"Grilled Pork Chops with Sauteed Apples, Onion Rings and Mustard Greens 3 teaspoons salt 1 teaspoon fennel seeds 1 teaspoon black peppercorns 1 teaspoon pimenton 4 whole cloves 1 teaspoon light brown sugar 3 bone-in center-cut pork chops (10 to 12 ounces each) Sauteed Apples: 2 tablespoons sugar 1 teaspoon lemon juice 1 Granny Smith apple, cored and sliced into 1/4-inch-thick slices 1 whole star anise 1 tablespoon unsalted butter 2 tablespoons brandy Salt 2 cups canola oil, for frying 1/2 cup all-purpose flour 1/2 cup cornstarch 1/2 teaspoon salt, plus more as needed A few grinds of black pepper 1/2 cup buttermilk 1 large yellow onion, sliced into 1/2-inch rings and separated Mustard greens, for serving Instructions: There are rubs and there are brines. A brine is a slower process where the rub, sugar and salt are diluted to penetrate the protein and break it down so that the meat is juicy, flavorful and tender after cooked. I love brined pork and chicken, but if I am cooking late and didn't think about it the day before, I will have to do a nice rub on the meat, which is just more concentrated and expedited, and that's what I have here. Pork chops go with so many accompaniments but I do love the acidity of apples or an applesauce with pork chops and the bite of mustard greens. You can use mizuna, or arugula if you cannot find mustard greens. Also, you can put a schmear of hot mustard mixed with a little honey or molasses on the plate instead for the kick. I like onion rings, in general. My other favorite accompaniment to pork chops is kimchee tossed with some fresh fruit such as peaches or plums. To cook the pork chops: Grind all the spices together with the sugar and rub all over the pork chops. Set aside for 30 minutes to an hour at room temperature. Preheat the grill on high or heat a cast-iron skillet over medium-high heat on the stovetop and preheat the oven to 375 degrees (Add 1 tablespoon olive oil to the pan if cooking in cast iron). Cook the pork on one side for 4 to 5 minutes on the grill or in cast iron. Flip over and cook for another 4 to 5 minutes on the grill; if cooking in cast iron, flip the chop and transfer to the oven for 4 to 5 minutes. Set aside to rest for 5 minutes. To cook the sauteed apples: In a medium saute pan over medium-high heat, combine the sugar, 1 tablespoon water and a drop of lemon juice. Cook until sugar caramelizes to golden brown. Turn off the heat and add the apple slices and star anise. Return the pan to medium-high heat, stir in the butter and remaining lemon juice. Saute, stirring, for 2 minutes, adding the brandy in the last minute of cooking with a pinch of salt. Simmer briefly to burn off the alcohol and thicken the caramel. Set aside. To cook the onion rings: Bring the canola oil to 360 degrees F in a large pot. Combine the flour, cornstarch, salt and pepper in a bowl. Pour the buttermilk into a shallow dish or bowl. Dip the onion rings in the flour mixture to dredge, shaking off any excess. Dip in the buttermilk to coat, and then back into the flour mixture. Shake off any excess flour. Working in batches, fry the rings until light golden brown, 5 to 7 minutes. Drain on paper towels and sprinkle with salt. Serve the pork chops with the sauteed apples, onion rings and mustard greens. ","[Chardonnay, Pinot Noir, Rioja, Barbera]" 32843,"Cold Sesame Noodles 1 lb. spaghetti 3 Tbs. soy sauce 2 Tbs. rice wine vinegar 1/2 tsp. dried hot pepper flakes 2 Tbs. packed brown sugar 1/2 cup chunky peanut butter 2 Tbs. Oriental sesame oil 1 clove garlic, minced 1/2 cup low sodium chicken broth Instructions: Cook spaghetti in salted water until al dente. Drain and rinse under cold water until cool. Set aside in a saucepan. Combine remaining ingredients and simmer over low heat until smooth. Cool slightly and toss sauce with cooked pasta. ","[Chardonnay, Riesling, Gewrztraminer]" 32844,"Spice-Rubbed Pork Tenderloin 1 pork tenderloin, trimmed (about 1 1/2 pounds) 1 tablespoon peanut oil 2 teaspoons Chinese five-spice powder Kosher salt and freshly ground black pepper 1 tablespoon rice vinegar 1 teaspoon finely grated peeled fresh ginger 1 teaspoon mirin 1 teaspoon soy sauce Juice of 1/2 lime 2 teaspoons toasted sesame oil Cooked rice and steamed or stir-fried broccoli, for serving Instructions: Preheat the broiler and line a rimmed baking sheet with foil. Put the pork on the prepared baking sheet, brush with the peanut oil and rub all over with the five-spice powder. Sprinkle the pork with salt and pepper. Broil, flipping once, until golden and an instant-read thermometer inserted into the thickest part of the meat registers about 145 degrees F, 15 to 20 minutes. Transfer the meat to a cutting board to rest for 5 minutes. Meanwhile, whisk together the vinegar, ginger, mirin, soy sauce and lime juice in a small bowl. Whisk in the sesame oil and season with salt and pepper. Slice the pork, drizzle with the vinaigrette and serve with the rice and broccoli. ","[Shiraz, Cabernet Sauvignon, Malbec, Tempranillo]" 32845,"Frozen Watermelon-Cilantro Slushy 1 small watermelon, approximately 2 pounds, cleaned and cut into 2-inch chunks and frozen 2 1/2 jiggers white tequila 1/2 jigger grenadine 2 jiggers simple syrup (equal amounts of sugar and water, heated until the sugar dissolves; cool) 1 jigger freshly squeezed lemon juice, about 1 lemon 1 jigger freshly squeezed lime juice, about 2 limes Pinch kosher salt 1/4 cup firmly packed cilantro leaves, plus sprigs for garnish 1 lime, sliced thinly into wheels, for garnish Instructions: Put cut watermelon into freezer bags and store in freezer for at least 5 hours, preferably overnight. This can be done weeks in advance. Put the frozen watermelon into a blender. Add all the remaining ingredients and pulse until the mixture is thoroughly blended and creamy, with flecks of cilantro throughout. Pour into 4 ice cold pilsner glasses or other tall glasses. Garnish each glass with a cilantro sprig and a lime wheel. Serve. ","[Tequila, Cava, Sauvignon Blanc, Ros]" 32846,"Gumbo 1 (4 to 5-pound) chicken, cut into 10 parts, reserve neck, back and wing tips for stock 1/4 cup kosher salt 3 tablespoons hot sauce (recommended: Crystal) 3 tablespoons liquid smoke 1 tablespoon fresh cracked black pepper 1 tablespoon kosher salt 1 tablespoon fresh cracked black pepper 1 tablespoon canola oil 1 cup 2-inch pieces celery and tips 1 carrot, cut into 4 pieces 1 onion, quartered 1 jalapeno, cut in half, seeds removed 1 1/2 tablespoons liquid smoke 1 pound smoked sausage, cut into 1/2-inch slices on the bias 1 pound andouille sausage, cut into 1/2-inch slices on the bias 1/4 cup bacon fat 4 cups diced onions 2 cups diced celery 2 cups diced green bell pepper 2 cups diced red bell pepper 1/4 cup fine diced Anaheim pepper 1 cup minced garlic 3/4 cup flour 2 teaspoons cayenne pepper 1 teaspoon ground white pepper 1 tablespoon kosher salt 1 tablespoon fresh cracked black pepper Cooked rice, for serving Chopped fresh parsley, for garnish Instructions: For the brine: Combine the chicken pieces, salt, hot sauce, liquid smoke and black pepper with 4 cups water in a large resealable bag and place inside a container (in case of leaks). Refrigerate for 8 to 12 hours. Drain and discard the brine. For the stock: If you have the time, allow the chicken to drain and dry out about 30 minutes prior to searing. It will create a better crust on the chicken and more brown bits on the bottom of the pot, ultimately adding more flavor to the gumbo. Sprinkle the chicken pieces, including the reserved neck, back and wing tips, with the salt and pepper. In a large Dutch oven (enameled cast iron preferred), heat the oil over high heat until shimmering. Add the chicken pieces and brown well on all sides, turning as needed. Add the celery, carrots, onions and jalapenos, and continue to brown for an additional 10 minutes. Add 1 gallon water and the liquid smoke and bring to a boil, and then reduce the heat to maintain a strong simmer. Cook for 1 1/2 hours, stirring occasionally. After 1 1/2 hours, remove the chicken pieces, discarding the back, neck and wing tips. Strain the stock and reserve. When the chicken is cool enough to handle, remove the meat and shred, discarding the bones and fat. For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes. Remove the sausages from the pan and set aside. Add the bacon fat and, when shimmering, add the onions, celery, bell peppers and Anaheim peppers. Saute, stirring frequently, until the onions are just starting to color, 10 to 12 minutes. Add the garlic and cook 2 to 3 minutes more, being careful not to let it burn. Add the flour, 1/4 cup at a time, stirring constantly. Stir until a dark golden roux has developed, 11 to 13 minutes. Add 1 cup at a time of the stock, incorporating well after each addition, to total 6 cups. Add the reserved sausages, shredded chicken, cayenne and white pepper into the pot. Heat through and add the salt and black pepper. If the gumbo is too thick, add a bit more stock to the pot, a little at a time, until the desired consistency is reached. Serve over rice and garnish with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Grenache Blanc]" 32847,"Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce 1 cup cooked, chopped, and drained fresh spinach 1/2 cup ricotta 1/2 cup Gorgonzola 4 slices cooked bacon, crumbled Kosher salt and freshly ground black pepper 1 large egg 1/2 cup dry white wine 1/2 cup homemade chicken stock 1 tablespoon Dijon mustard 1 lemon, juiced Kosher salt and freshly ground black pepper Chopped parsley leaves, for garnish 2 (8-ounce) boneless, skinless chicken breast halves Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil Instructions: Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside. Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside. Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste. Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more. Transfer the chicken to a cutting board and let rest for 5 minutes. Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon. Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and erve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, C?tes du Rh?ne]" 32848,"Mama Kaye's Salmon Breakfast Croquettes 8 ounces baked or poached salmon, flaked 2 large eggs, beaten 2 cups mashed potatoes 1 small white onion, diced 5 cloves garlic, minced Salt and pepper 6 tablespoons all-purpose flour Peanut oil, for frying Instructions: Mix the salmon, eggs, mashed potatoes, onion and garlic in a large bowl. Season with salt and pepper. Stir in the flour to hold the mixture together. Form the mixture into golf-ball-size balls. Refrigerate 1 hour or overnight. Heat about 1 inch of peanut oil in a large straight-sided skillet until a deep-fry thermometer registers 325 degrees. Fry the croquettes, in batches, until crisp and golden on one side, 3 to 4 minutes, adjusting the heat as necessary. Turn and cook until golden on the other side, 1 to 2 more minutes. Drain on paper towels. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32849,"Furikake-Crusted Ahi Pupu 1 pound fresh ahi (yellowfin tuna), cut into 1 1/2 to 2-ounce fillets 3/4 cup all-purpose flour 1 tablespoon seasoned salt (recommended: Lawry's) 1 tablespoon salt 1/2 teaspoon finely ground black pepper 1 teaspoon paprika 1/2 cup all-purpose flour 1/2 cup cornstarch 1 egg 1 cup cold water 1/4 to 1/2 cup furikake (Japanese seaweed) 1 cup Japanese panko flakes Instructions: In a mixing bowl, combine all ingredients for the seasoned flour. In a separate mixing bowl, combine dry ingredients for the tempura batter. Beat the egg and cold water together in a separate container. Add egg and water mixture to the dry ingredients and mix. In another mixing bowl, combine the furikake and panko flakes. Line up the 3 bowls in the following order: Seasoned flour, tempura batter, furikake coating. Season the fillets in the seasoned flour. Dip it into the tempura batter and then coat it with the furikake-panko mixture. Heat a deep pot halfway filled with peanut oil to 350 degrees F. Fry the ahi in the oil until brown, turn and fry for an additional minute. Drain and serve while hot. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 32850,"Fresh Dates Baked in Clay with Labne and Raw Honey Homemade Labne: 4 cups plain yogurt (sheep or cow's milk) Pinch salt 20 fresh medjool dates, halved lengthwise, pits removed 3 tablespoons raw honey Instructions: For the labne: Line a sieve with cheesecloth. Mix together the yogurt and salt, and spoon into the cheesecloth. Wrap the edges of the cloth over the top of the yogurt, and put the sieve over a large bowl to collect all the whey that drips off. Place your contraption in the fridge and let it drain overnight. What's left on the top of the cheesecloth is labne! Preheat the oven to 350 degrees F. Divide the dates among individual clay serving dishes (alternatively, you can do this in one large clay or cast-iron pan, then simply divide the dates before serving). Top the dates with the honey, making sure each date receives some nectar. Bake until caramelized, turning once, 35 to 40 minutes. Serve with a spoonful of labne and more honey, if desired. Special equipment: Sieve and cheesecloth for making homemade labne ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32851,"Blueberry Peach Cobbler 1 prepared pie crust sheet 2 (1 pound) bags frozen peaches, slightly thawed and coarsely chopped 1 pint fresh blueberries 2 tablespoons all-purpose flour 1/2 cup sugar 1/4 teaspoon ground nutmeg 1/2 teaspoon vanilla extract 3 tablespoons unsalted butter, cold and cut into cubes 1 egg mixed with 1 tablespoon water, for egg wash Sugar cubes, crushed for dusting Instructions: Preheat oven to 400 degrees F. Roll pastry to fit a 2-quart oval baking dish. In a large bowl, combine peaches and blueberries. Mix in flour, sugar, nutmeg, vanilla and butter cubes. Pour into the baking dish and cover with pastry. Using a fork, cut off excess dough and create a decorative edge by pressing tines along edge of pan and pushing down. With a paring knife, cut 3 slices on top of the pastry to vent. Brush on egg wash and dust with sugar. Bake until golden brown on top and edges are bubbling, about 45 to 50 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 32852,"Pea and Mint Risotto 6 cups chicken broth 4 tablespoons unsalted butter
1 tablespoon olive oil
1 medium shallot, finely chopped
1 small clove garlic, minced
1 cup Arborio rice
1/3 cup dry white wine
1 cup frozen peas, thawed
1/2 cup grated Parmesan, plus more for serving
2 teaspoons fresh lemon juice
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh mint, plus a few small leaves for garnish
Instructions: Bring the chicken broth to a bare simmer in a medium saucepan. Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the shallots and garlic, and cook, stirring, until softened, about 2 minutes. Add the Arborio, stirring to coat. Add the wine and simmer until evaporated. Add just enough of the simmering stock to cover the rice. Cook, stirring constantly, until the rice is almost dry; adjust the heat to keep the liquid at a low bubble. Repeat with more stock to cover. Continue to cook in this manner until the rice is creamy and al dente, 20 to 25 minutes total; you may not use all of the broth. Add the peas and cook, stirring, until heated through, about 2 minutes. Stir in the Parmesan, the remaining 2 tablespoons butter and the lemon juice and nutmeg. Add a splash more stock or water if necessary to loosen the risotto. Season with salt and pepper, and stir in the mint. Transfer the risotto to a serving bowl, top with mint leaves and serve with additional Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32853,"Avocado Tuna Sandwich 2 ripe avocados, peeled, pitted and coarsely mashed 2 Tablespoons fresh squeezed lime juice or lemon juice 1/4 cup roasted red pepper strips, fresh or jarred 2 Tablespoons chopped fresh parsley 1/2 teaspoon garlic salt 1/4 teaspoon black pepper 1 (5-oz.) drained can tuna 8 slices hearty multi-grain bread 8 slices tomato slices 8 slices red onions Instructions: In medium bowl, combine avocado, lime juice, red pepper strips, parsley, garlic salt and pepper. Gently flake and fold in tuna. Fill each sandwich with 2 slices tomato, 1/4 avocado filling and 2 slices red onion. Serve immediately.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 32854,"Lemon Squares 5 cups flour 2 1/2 cups butter, at room temperature 1 1/4 cups powdered sugar, plus more for sprinkling
6 cups granulated sugar
14 tablespoons lemon juice
14 teaspoons grated lemon peel
3 teaspoons baking powder
1 1/2 teaspoons salt
12 eggs
Instructions: Preheat the oven to 350 degrees F. Line an ungreased 9-by-13-inch baking pan with foil. Mix the flour, butter and powdered sugar. Press the mixture in to the prepared pan building up 1-inch edges. Bake for 20 minutes. Beat the sugar, lemon juice, lemon peel, baking powder, salt and eggs until light and fluffy, about 3 minutes. Pour over the baked crust. Bake until no indentation remains when touched, 25 minutes. Cool completely and sprinkle with powdered sugar. Cut into 4-inch squares and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 32855,"Latin Shrimp, Rice and Corn Salad 1 3/4 cups salted water 1 cup long grain \aromatic rice\ like Texmati 1/2 cup olive oil 4 to 6 tablespoons fresh lime juice 1 teaspoon cumin powder Salt 1 to 2 fresh jalapeno peppers, seeded and finely minced 1 package (10 ounces)frozen corn kernels, thawed 1 small red, and yellow bell pepper, seeded and cut into 1/4-inch dice 1/2 cup pimento stuffed green Spanish olives, chopped 2 tomatoes, seeded and cut into 1/2inch dice 12 large cooked shrimp, halved along the back 1/2 cup (packed) cilantro, chopped Mesclun lettuce, washed 1/2 cup pitted jumbo ripe black olives, slivered Instructions: Bring the salted water to a boil. Add the rice, cover and simmer over low heat for 12 to 15 minutes or until just done. Immediately drain the rice when tender, rinse under cold water to stop the cooking process and drain again. Pat dry and set aside until later. In the bottom of a mixing bowl stir together the olive oil, lime juice, cumin, salt and jalapeno peppers. Add the rice to the dressing along with corn, bell peppers and olives; adjust the seasoning. In a separate mixing bowl combine the tomatoes with the shrimp and cilantro. On each dinner plate arrange a bed of lettuce. Center rice and corn salad over the top. Place the shrimp in the center and garnish with black olives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 32856,"Homemade Manicotti 12 ounces of Ricotta 1 egg 1/2 cup Parmesan cheese, grated 1 package frozen spinach, thawed Salt 8 crepes 3 cups tomato sauce Instructions: Preheat oven to 375 degrees. In bowl combine Ricotta, eggs and half of the Parmesan cheese. Drain spinach and squeeze out remaining water. Add to cheese mixture. Stir to blend. Season with salt and pepper. Take a crepe and top with 3 or 4 tablespoons of cheese and spinach mixture. Roll up. Fill and roll up remaining crepes. In a baking dish spread sauce evenly along bottom. Place stuffed crepes in baking dish. Top with more sauce and Parmesan. Bake for 30 minutes, until bubbly. Serve. ","[Chardonnay, Chianti, Barbera, Gavi]" 32857,"Ladybug Cupcakes 1 1/4 cups sifted cake flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) cool unsalted butter, cut into pieces 1/2 cup plus 2 tablespoons sugar 2 eggs 1 teaspoon pure vanilla extract 1/2 cup sour cream 1 cups milk 2 tablespoons all-purpose flour 8 ounces (2 sticks) room temperature 1 cup confectioners' sugar 1 teaspoon pure vanilla extract Yellow and red food coloring 12 (1 1/2-inch) lengths black licorice whips, cut in thin tapered strips 1 tube black icing (the supermarket kind with a small writing tip) 1 tube white icing (the supermarket kind with a small writing tip) 12 red candy coated chocolate candies Instructions: Line a muffin tin with cupcake papers. Heat the oven to 350 degrees F. Sift the sifted flour with the baking soda, baking powder, and salt. Cream the butter in a mixer fitted with a whisk attachment until soft, then add the sugar and mix. Add the eggs, and vanilla and whip at medium-high speed until light and fluffy. With the mixer running at low speed, add a third of the flour mixture and mix. Then add half of the sour cream and mix. Add another third of the flour and mix. Add the remaining sour cream and mix, then the remaining flour. Give it one last mix to make sure everything is blended in. Pour the batter into the muffin cups, filling them 3/4 full. Bake until firm to the touch in the center, 20 to 25 minutes. Set the pan on a wire rack and let cool. Meanwhile, make the frosting: Put the milk in a saucepan and whisk in the flour. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Cover and let cool to room temperature. Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy. Add the cooled thickened milk and mix until smooth. Add yellow and red food coloring to make a light orange frosting. When the cupcakes have cooled, make the ladybugs. Cut off the top rounded \cap\ (like the cap of a mushroom or a muffin) of each cupcake. Spread the rounded tops of each cupcake with frosting. Cut the tops in half. Spread frosting on the cut face of the cup cake. Place two \wings\ on top of each cupcake, spreading them apart slightly. Use two pieces of black licorice to make the antennae. Pipe a black section for the head and dot it with white to make eyes. Use black to make the dots on the wings. Place a tiny ladybug on the wings of the big ones. To make the tiny lady bug, pipe red candy coated chocolates with black frosting making a head section, a line down the back to define the wings and polka-dots on the wings ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32858,"Walnut Apple Muffins 1 3/4 cups flour 2 teaspoons baking powder 1 teaspoon cinnamon Dash of salt 1 egg 1/2 cup brown sugar 1 cup applesauce 1 apple, peeled, seeded and finely chopped 1/3 cup canola oil 1/2 cup toasted walnuts, chopped Instructions: Preheat oven to 350 degrees. Grease 12 cup muffin tin. In a large bowl, combine flour, baking powder, cinnamon and salt. In a separate bowl, mix together the egg, sugar, applesauce, apple and oil. Combine the dry ingredients into the wet ingredients. Fold in the walnuts. Divide the batter into the greased muffin tin. Bake for 20 to 25 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32859,"Bufala Mozzerella with Alici di Menaica 1 cup Italian parsley leaves, chopped 2/3 cup extra-virgin olive oil 3 cloves garlic, grated Grated zest of 1 lemon 1 tablespoon fresh lemon juice, more if needed Salt and freshly ground black pepper 2 eggs 3 cups mizuna or rucola 1 Meyer lemon, sliced paper thin 6 to 8 ounces bufala mozzarella, sliced 12 salt-packed anchovies, rinsed well and backbone removed Instructions: To make the parsley vinaigrette: In a bowl, whisk together the parsley, olive oil, garlic, lemon zest, and lemon juice. Season to taste with salt, freshly ground black pepper, and more lemon juice. To make the salad: Put the eggs in a medium saucepan with enough water to cover. Bring to a boil over high heat and then turn down to a low simmer and cook for 7 minutes. Immediately plunge them into a large bowl of ice water to chill. Peel the eggs and cut them in half. Toss the mizuna or rucola in just enough of the parsley vinaigrette to moisten. To serve, arrange three lemon slices in a clover-shape on a plate. Top with 1 ounce of the mozzarella. Drape 1 or 2 anchovy halves, depending on their size, over the cheese. Place a small handful of mizuna over the cheese and anchovy. Grate a small amount of egg over the top of the greens. Finish with a drizzle of the vinaigrette. The remaining vinaigrette will keep in the refrigerator for 3 to 4 days. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 32860,"Andouille Cornbread Stuffed Quail, Red Eye Gravy 1 tablespoon grapeseed oil
1/4 cup diced andouille
1 teaspoon minced garlic 1/2 cup chicken stock
1 tablespoon minced fresh parsley 1 tablespoon minced fresh thyme 1 teaspoon minced fresh tarragon 1 teaspoon ginger powder
Salt and ground pepper 2 cups crushed or pureed cornbread 2 tablespoons unsalted butter 1/4 cup minced red onion
1/4 cup diced tasso ham 1/4 cup coffee
1/2 cup veal stock
1 tablespoon minced fresh parsley
4 whole quail
1 tablespoon unsalted butter, at room temperature Salt and ground pepper 2 cups mashed potatoes, for serving 24 halved braised Brussels sprouts, for serving
Instructions: For the stuffing: In a pan over high heat, add the oil and allow to warm. Then reduce the heat and add the andouille and garlic, warming for 2 minutes, stirring throughout. Once warmed, add the stock, herbs, ginger powder and salt and pepper to taste, and again warm for 2 minutes. Once heated, remove and add to the cornbread and fold all the ingredients together. Allow to sit or rest for 20 minutes before stuffing the quail. This will allow all ingredients to bloom together, creating the stuffing. For the red eye gravy: In a small saucepan, warm the butter until melted, and then add the onions and cook until softened, 2 to 3 minutes. Once the onions are cooked, add the tasso and allow the onions and tasso to blend for 2 minutes. Next, add the coffee and allow the liquid to reduce by half in volume. Once the coffee has reduced, add the stock and parsley, reduce the heat to medium-low and allow to simmer for 10 to 12 minutes. Once finished, hold warm until serving. For the quail: Preheat the oven to 375 degrees F. To stuff and cook the quail, portion the stuffing into 4 portions and then fill each quail cavity. Once stuffed, rub the exterior of the birds with the butter and sprinkle with salt and pepper. Then bake for 16 to 18 minutes (or fry in in preheated 375 degree oil for 4 minutes), ensuring the stuffing is warmed above 165 degrees. Once cooked, remove from the oven and rest the quail while plating the remainder of ingredients. To plate, portion quarter of the potatoes to the center of a plate, then add Brussels to the side of the potatoes, then top the potatoes with a quail and finish with the prepared sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 32861,"Vanilla Bean Ice Cream 3 cups heavy cream 1 cup whole milk 1 vanilla bean, split lengthwise, seeds scraped out 10 large egg yolks 1 cup sugar Pinch of kosher salt Instructions: Combine the heavy cream, milk, and vanilla pod and seeds in a large saucepan. Bring to a gentle simmer over medium-high heat, then remove from the heat. Whisk the egg yolks, sugar and salt in a medium bowl. Ladle half of the cream mixture into the egg mixture and whisk to combine; return to the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, until the custard is thick enough to coat the back of the spoon, about 10 minutes. Strain the custard through a fine-mesh sieve into a blender; discard the vanilla pod. Puree until frothy, about 30 seconds; pour back into the bowl. Cover with plastic wrap and refrigerate at least 3 hours or overnight. Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 32862,"White Butter Sauce: Beurre Blanc 4 tablespoons white wine vinegar 4 tablespoons dry white wine 2 tablespoons finely minced shallots Salt and white pepper Salt and white pepper
2 sticks unsalted butter, chilled and cut into 16 pieces Instructions: In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.
Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce, set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or stock. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32863,"Ghost Brownies Nonstick cooking spray 1 cup all-purpose flour 1/4 cup plus 1 tablespoon unsweetened cocoa powder Kosher salt 1 stick (8 tablespoons) unsalted butter 8 ounces semisweet chocolate, chopped 1 cup granulated sugar 1 tablespoon pure vanilla extract 3 large eggs 2 ounces white chocolate, chopped 1/4 cup confectioners\u2019 sugar Store-bought squeezable black icing Instructions: Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking pan with foil, leaving a 2-inch overhang on at least 2 opposing sides. Spray the foil with nonstick cooking spray. Whisk together the flour, 1/4 cup of the cocoa powder and 1/4 teaspoon salt in a medium bowl. Melt the butter and semisweet chocolate in a medium saucepan over medium heat, stirring frequently until smooth, 3 to 4 minutes. Remove from the heat and stir in the granulated sugar, vanilla and eggs until combined. Add the flour mixture and stir to combine. Pour the batter into the prepared pan and bake until a toothpick comes out with just a few crumbs, 20 to 23 minutes. Let the brownies cool completely in the pan on a wire rack, about 1 hour. Use the foil overhang to help lift them out of the pan onto a cutting board. Meanwhile, microwave the white chocolate in a medium microwave-safe bowl in 30 second increments, stirring in between, until melted and smooth, about 1 minute. Place a piece of parchment paper on a large plate or sheet pan. Dollop 1/2 teaspoon of the melted white chocolate onto the parchment and use the back of the measuring spoon to sweep through the dollop to make a ghost shape. Repeat 15 more times. Draw 2 eyes and a mouth with the black icing on each ghost. Refrigerate the ghosts until the white chocolate has hardened, about 30 minutes. Just before serving, whisk the confectioners\u2019 sugar, remaining 1 tablespoon cocoa powder, pinch of salt and 1 tablespoon water in a small bowl until smooth. Spread the glaze on top of the brownies. Cut the brownies into 16 squares and top each with a white chocolate ghost. Serve right away or store the brownies in an airtight container for up to 1 week. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Malbec]

" 32864,"Apricot-Honey Margarita 2 ounces plus 2 tablespoons Cointreau 4 apricots, halved and pitted 1 tablespoon honey 3 ounces tequila 2 ounces lemon juice plus 2 lemon twists Instructions: Preheat the oven to 450 degrees F. Put the apricots in a small ovenproof dish cut-side up and drizzle with 2 tablespoons of the Cointreau and the honey. Roast until totally soft throughout, about 30 minutes. Let cool completely, about 30 minutes.
Muddle 4 of the apricot halves in a cocktail shaker with a muddler or the handle of a wooden spoon until broken up, 5 to 6 times. Add the remaining 2 ounces Cointreau, the tequila and lemon juice and stir well. Fill 2 rocks glasses three-quarters of the way with ice and strain the drink into the glasses. Garnish with the lemon twists. Refrigerate the remaining apricots in an airtight container for up to 1 week for additional cocktails.
","[Riesling, Moscato, Gewrztraminer, Pinot Grigio]" 32865,"Chocolate Chip Cookie Dough 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups brown sugar 1 cup (2 sticks) butter 4 eggs 1 cup milk 1 cup semisweet chocolate chips Edible Cookie Dough, recipe follows Chocolate Fudge, recipe follows Vanilla Buttercream, recipe follows Chocolate Chip Cookies, recipe follows 1/2 cup (1 stick) butter 1 1/4 cup all-purpose flour 1/2 cup granulated sugar 1/4 cup brown sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup milk 2/3 cup chocolate chips 1 cup (2 sticks) butter 1 1/3 cups semisweet chocolate chips 1 can sweetened condensed milk 2 cups (1 pound) butter 1 tablespoon cream cheese 2 cups powdered sugar 3 tablespoons heavy cream 2 1/2 teaspoons vanilla extract 2 large eggs 2 1/4 cup all-purpose flour 2 teaspoons vanilla extract 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter 1 cup granulated sugar 1/2 cup brown sugar, packed Instructions: Preheat the oven to 350 degrees F. Line a mini cupcake or muffin pans with 36 mini cupcake liners (or regular size cupcake or muffin pans with 24 cupcake liners). Sift the flour, baking powder, baking soda and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer with a paddle attachment, cream the brown sugar and butter together, about 5 minutes. Scrape down the sides of the bowl. Then add the vanilla and eggs, one at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed, and add the flour mixture and the milk, alternating between the two, beginning and ending with the flour. Take the bowl off the stand mixer and stir in the chocolate chips by hand until thoroughly combined. Fill 36 mini cupcake liners three-quarters full with batter and bake until baked through, about 15 minutes (or fill 24 regular cupcake liners three-quarters full with batter and bake for 24 minutes). Cool the cupcakes completely. To assemble: Using an apple corer, core each cupcake and throw away the pieces removed. Roll the Edible Cookie Dough into a rod shape and fill the center of each cupcake. While the Chocolate Fudge is still warm, spread on top of each cupcake. Once the chocolate fudge has completely cooled, frost each cupcake with the Vanilla Buttercream. Use 2 Chocolate Chip Cookies and spread one side with the chocolate fudge and the other with the vanilla buttercream. Sandwich the cookies together. Place the cookie sandwich on top of each cupcake. Melt the butter in a saucepan and set aside to cool slightly. Stir together the flour, sugars, baking soda and salt in a medium bowl. Add the melted butter and milk, and stir to combine. Once the mixture is completely cool, add the chocolate chips and stir to combine.
Melt the butter in a small saucepan. Once butter has melted, add the chocolate chips and sweetened condensed milk. Stir constantly until the chocolate has melted and the mixture is smooth.
Mix the butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment for 10 minutes. Stop the mixer and add the powdered sugar, heavy cream and vanilla. Mix on low speed until combined, then mix on medium speed until smooth and creamy, 5 minutes. Put the frosting in a pastry bag fitted with a large star tip.
Preheat the oven to 350 degrees F. Stir together the flour, baking soda and salt in a medium bowl. In the bowl of an electric stand mixer with a paddle attachment, cream the butter and sugars until pale and fluffy, about 5 minutes. Scrape down the sides of bowl, and then add the eggs and vanilla. Mix until combined. With the mixer on low speed, add the flour mixture until combined. Remove the mixing bowl and stir in the chocolate chips by hand. Refrigerate for 1 hour. Roll the dough into 1/2-inch balls. Place on a greased cookie sheet and bake 6 to 10 minutes. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 32866,"Mac & Cheese with Sausage Meatballs Kosher salt 12 ounces cavatappi or other corkscrew pasta
1 cup crushed cheese crackers 2 1/4 cups whole milk 10 ounces bulk sweet Italian sausage
3 tablespoons grated Parmesan cheese
2 tablespoons all-purpose flour 8 ounces sharp cheddar cheese, shredded 2 ounces processed cheese (such as Velveeta), cut into 1/2-inch cubes 1/2 teaspoon Dijon mustard Instructions: Preheat the oven to 425? F. Line a baking sheet with parchment paper; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Reserve the pot. Meanwhile, combine 1/2 cup crushed cheese crackers and 1/4 cup milk in a medium bowl; let sit until slightly softened, about 10 minutes. Add the sausage and 2 tablespoons Parmesan and mix well to combine. Form the sausage mixture into 1-inch meatballs (about 28); arrange on the prepared pan. Bake until golden and cooked through, 6 to 8 minutes.
Add the flour and the remaining 2 cups milk to the reserved pot and whisk until smooth. Bring to a simmer over medium-high heat and cook, whisking, until slightly thickened, 8 to 10 minutes. Remove from the heat, add the cheddar and processed cheese and stir until smooth. Stir in 3/4 teaspoon salt and the mustard.
Add the pasta and 1/4 cup of the reserved cooking water to the cheese sauce and stir to coat. Add the meatballs and stir to coat; thin with the remaining 1/4 cup cooking water, 1 tablespoon at a time, if needed.
Combine the remaining 1/2 cup crushed cheese crackers and 1 tablespoon Parmesan in a small bowl. Divide the mac and cheese among bowls and sprinkle with the cracker mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 32867,"Pesto Potato Salad 1 1/2 pounds small red potatoes 1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup) 1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup) 1/3 cup Basil Pesto, recipe follows Salt and pepper 1/4 cup pine nuts 1 clove garlic 3 cups fresh basil leaves, loosely packed 1/4 cup grated Parmesan 1 tablespoon lemon juice 1/4 cup olive oil Salt and pepper Instructions: Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill. Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 32868,"Stuffed Onions: Kremidolmades 4 medium yellow onions, unpeeled 2 ounces olive oil Kosher salt Freshly ground black pepper 1 cup cream 8 ounces Kasseri, grated, plus 4 ounces grated, for garnish Instructions: Preheat oven to 400 degrees F. Slice the top off of the onions and a small part of the bottom so that it sits flat. Put onions on a baking sheet and drizzle each with olive oil. Season with salt and pepper, and place in the oven. Bake for 45 minutes to 1 hour or until the onions are tender. Remove and let cool. In a small saute pan over medium-high heat, reduce the cream until it coats the back of a spoon. Season with salt and pepper and set aside. Remove the skin from the onion and poke a small piece of the center out of the onion. Chop the small piece finely and add it into the cream. Fill the center of the onions with 8 ounces of the Kasseri and place back in the oven to reheat for 5 minutes. Remove the onions from the pan with a spatula and place on a serving plate. Reheat the cream slightly, about 1 minute and spoon over the onions. Top with the remaining Kasseri. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32869,"The Best Pumpkin Pie 1 disk Pie Dough, recipe follows, (plus 1 disk, if decorating) All-purpose flour, for dusting 1 15-ounce can pure pumpkin 1 1/4 cups heavy cream 2/3 cup granulated sugar 3 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon vanilla extract 1/4 teaspoon salt Coarse sugar, for sprinkling (optional) 2 1/2 cups all-purpose flour 4 tablespoons cold vegetable shortening 2 teaspoons sugar 1 teaspoon apple cider vinegar 1/2 teaspoon salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces Instructions: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight. Preheat the oven to 350 degrees F.
Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely. Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, the cinnamon, nutmeg, vanilla and salt (do not overmix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely. Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again. Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Brut]

" 32870,"Okra and Tomatoes 1/2 cup finely chopped sweet white onion 2 tablespoons olive oil or bacon grease 2 cups chopped fresh okra 3 medium fresh tomatoes, peeled and chopped Salt Freshly ground black pepper Instructions: Saute the onion in the oil over medium heat until softened. Add the okra and the tomatoes with all their juice. Cover and simmer over low heat for 15 minutes. Add salt to taste, and simmer, covered, for 5 minutes more. Top with a dash of pepper just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 32871,"Baked Foil Wrapped Marinated Red Onion 4 medium size red onions, peeled 4 strips smoked bacon cut into 4 pieces 4 cloves garlic, each sliced lengthwise into 4 pieces 1 tablespoon chopped fresh thyme 1/4 cup balsamic vinegar 1/4 cup olive oil 1 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Preheat oven to 350 degrees F. Make 4 slices across each red onion within a 1/2 inch of cutting through them. Into these incisions, place 1 piece of bacon and 1 slice of garlic. Place each onion in the center of a piece of foil. Repeat with remaining ingredients. In a small mixing bowl, combine the thyme, vinegar, oil, salt, and pepper. Spoon over each onion. Bring the corners of the foil up over the onion and twist into a tight package. Place on a sheet tray and bake for 1 hour. Remove from oven and allow to cool slightly before removing foil. To serve, heat by fanning on a hot well-oiled grill or in the oven. Serve with a smile. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32872,"Egg White Frittata with Lox and Arugula 8 egg whites, at room temperature 1/2 cup whipping cream 6 ounces lox, chopped into 1/2-inch pieces 1 lemon, zested 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 2 packed cups (2 ounces) arugula 1 clove garlic, minced Instructions: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper. In a 10-inch, ovenproof, nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes. Transfer the skillet to the oven and bake until set, about 10 to 12 minutes. Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32873,"Potato-Crusted Lobster Cakes 1/2 pound fish flesh (cod, bass, or similar fish) 1/2 teaspoon salt 1/4 teaspoon ground white pepper 6 ounces heavy cream 1 tablespoon Dijon mustard 1 1/2 teaspoon Worcestershire sauce 1 1/2 teaspoons hot pepper sauce 1 1/2 pounds lobster meat, diced and cooked 6 Idaho potatoes 2 ounces butter 1/2 lemon, juiced Flour to dredge 4 ounces vegetable oil Serving suggestion: roasted vegetable salad Instructions: In a food processor, puree the fish with salt, pepper, and cream to make a mousse. Add the mustard, Worcestershire sauce and Tabasco. Fold lobster meat into the mousse until it is completely mixed. Grate the potatoes and rinse under cold water until the water is clear. Drain and squeeze dry. Melt the butter and drizzle over the potatoes. Mix together with lemon juice. Divide the lobster meat into 3-ounce portions to make 8 cakes. Roll each portion into a ball. Individually roll each ball in the potatoes and press into cakes. Dredge the cakes in flour. Heat a medium saute pan until hot; add oil. When oil is hot, add 4 cakes to the pan. Lower the heat to medium and brown cakes on both sides. Drain cakes on paper towels. Serve hot with roasted vegetable salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32874,"Sausage Pizza Cones 6 sugar ice cream cones Nonstick cooking spray Six 6-inch soft flour tortillas 2 tablespoons plus 2 teaspoons olive oil
4 tablespoons finely grated Parmesan
8 ounces sweet Italian sausage, casings removed
4 to 5 drained and diced jarred roasted bell peppers (about 4 ounces) 1 cup pizza sauce
1 1/2 cups shredded whole milk mozzarella
Crushed red pepper flakes, for serving
Dried oregano, for serving
Torn fresh basil leaves, for serving Instructions: Preheat the oven to 375 degrees F. Put an oven rack in the lowest position with a 6-inch clearance above. Cut six 6-inch squares of heavy-duty foil and six 1-inch squares of heavy-duty foil. Using the larger foil squares, wrap each sugar cone, molding to the shape of the cone to cover completely and tucking in excess. Spray the outside of the foil generously with cooking spray and set aside. Brush the 6 tortillas on both sides using 2 tablespoons of oil. Sprinkle 1 teaspoon of Parmesan over each side of each tortilla. Curl a tortilla into a cone shape with a closed point and a 3-inch-diameter top and secure the seam with a toothpick. Trim the top of the cone with scissors to make an even edge. Slip the sugar cone inside the tortilla cone to help hold its shape and put it on a large baking sheet. Repeat with the remaining tortillas, oil, cheese, and cones. Bake for 5 minutes, then wrap the tip of each cone with the small foil squares to keep the tips from burning. Return to the oven until the cones are lightly browned and crisp and hold their shape, 5 to 7 minutes more. Remove the foil tips, and gently remove the foil cone inserts and toothpicks. Discard the toothpicks. Unwrap and reserve the sugar cones for another use. If the tortilla cones are still soft, return them, empty, to the oven, to cook until crisp, 1 to 2 minutes more.
Meanwhile make the sausage filling. Add 2 teaspoons oil to a medium pan over medium-high heat, then add the sausage and peppers. Cook, stirring often and breaking the meat apart, for 1 minute. Continue to cook undisturbed to allow the sausage to brown, 1 more minute. Scrape up the browned bits and cook, stirring occasionally, until the meat is cooked through and browned, about 4 minutes more. Add the pizza sauce and cook until heated through, 1 minute. Set aside and keep warm until ready to use.
Cover the top of a deep pot with heavy-duty foil, wrapping it taut over the top. Using the tip of a knife, cut six 1-inch Xs in the foil spaced evenly apart. When the cones are cool enough to handle, place one cone in each of the slits.
Sprinkle a pinch of the mozzarella inside each cone. Add 1 tablespoon of sauce, followed by a pinch of cheese, another tablespoon sauce and another tablespoon of cheese in each cone. Repeat with the remaining cones. Bake the pizza cones on the lowest rack of the oven until the cheese is melted and the sauce is hot, about 5 minutes. Serve immediately with crushed red pepper, oregano and torn basil leaves. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 32875,"Fried Ring Bologna 1 large ring bologna Butter, for frying Extra-virgin olive oil, for frying Crackers, for serving Instructions: Heat a large, preferably cast-iron, pan over medium heat. Remove the casings from the ring bologna and slice on the diagonal 1/2 inch thick. When the pan is hot, add a lump of butter and a spoonful of olive oil, and then add the bologna in one layer, leaving some space between the pieces. Fry until dark pink crusty edges form on both sides. Remove from the pan, keep warm and continue frying the rest of bologna. Serve with crackers. ","[Barolo, Barbaresco, Nebbiolo, Tempranillo]" 32876,"Loaded Salami Sandwich 1 demi baguette Thick slices of Camembert Sliced deli salami Thinly sliced tomato Thinly sliced red onion Thinly sliced green bell pepper Shredded romaine lettuce Sliced kalamata olives Thinly sliced pickled peppers Cornichons Vinaigrette, recipe follows 3 tablespoons (45 grams) white wine vinegar 1 small to medium shallot, very finely chopped 1 tablespoon (15 grams) Dijon mustard 1/2 cup (100 grams) extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Slice open the baguette and place it on a baking sheet. Top one half with a layer of the Camembert and the other half with the salami (go for about 2 layers of salami\u2014not too much, not too little). Bake until the bread is toasty and the cheese is melty, about 5 minutes. Transfer to a serving plate and top with tomatoes, onions, bell pepper, a big pile of lettuce, olives, pickled peppers, cornichons and more cornichons, and drizzle liberally with the Vinaigrette. Sandwich together and enjoy! In a large measuring cup, combine the vinegar and shallot and let it sit for a few minutes so the shallot can mellow out. Whisk in the mustard and then drizzle in the olive oil while whisking continuously so that it emulsifies. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 32877,"Crab Cakes with Creole Mustard Aioli and Grilled Corn, Red Onion & Red Pepper Salad 1/4 cup mayonnaise 1 tablespoon Creole mustard 2 teaspoons Worcestershire sauce 1 1/2 teaspoons seafood seasoning, such as Old Bay 1 large egg Juice and zest of 1/2 lemon 1 small bunch chives, thinly sliced 2/3 cup saltine cracker crumbs 1 pound jumbo lump crabmeat, picked over for shells and cartilage Canola oil, for cooking 2 ears corn, husked 1 red onion, peeled and sliced into rounds 1 red bell pepper 1 cup cilantro leaves, chopped 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 tablespoons red wine vinegar Pinch crushed red pepper flakes Kosher salt 1 cup arugula 1/2 lemon, juiced 1/2 cup mayonnaise 2 tablespoons Creole mustard 10 cornichons, finely diced plus 2 tablespoons cornichon juice 1/2 shallot, finely diced Kosher salt Instructions: For the crab cakes: To a large bowl, add the mayonnaise, Creole mustard, Worcestershire sauce, seafood seasoning, egg, lemon zest and juice and chives. Mix thoroughly to combine. Add the saltine cracker crumbs. Add the crabmeat. Gently fold the crab into the mixture, being careful not to break up the meat too much. Form the mixture into four equal-sized crab cakes. Preheat a large saute pan over medium-high heat with some canola oil until it shimmers. Gently place the crab cakes into the pan and cook until golden brown, 3 to 4 minutes. Flip, and cook until golden, 2 to 3 minutes. For the salad: Preheat a grill pan over high heat. Place the corn and onions onto the grill pan and grill until charred, 5 to 6 minutes. Flip, then cook until charred and the onions are softened, another 4 to 5 minutes. Remove the corn kernels from the cobs and dice the grilled onions. Set aside. Place the red bell pepper onto an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. (If you don\u2019t have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Remove the skin from the bell pepper and rinse under water to ensure all of the black char is removed. Remove the stem, ribs and seeds from the roasted pepper and dice. To a large bowl, add the corn kernels, onions, roasted peppers, cilantro, 2 tablespoons of olive oil, red wine vinegar, red pepper flakes and kosher salt to taste. Toss to combine. In a separate bowl, add the arugula, lemon juice, a drizzle of olive oil and kosher salt to taste. Toss to combine. For the aioli: To a bowl, add the mayonnaise, Creole mustard, cornichons, cornichon juice, shallots and kosher salt to taste. Mix to combine. To serve, place the arugula onto each plate and nestle some of the corn, red onion and red pepper salad next to it. Top with a crab cake and drizzle some of the aioli around the crab cake. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32878,"Buffalo-Buffalo Meatballs Vegetable oil, for brushing 1 cup sour cream 3/4 cup panko breadcrumbs 1 large egg 3 carrots 3 stalks celery plus 1 tablespoon chopped celery leaves 1 pound ground bison or beef 4 scallions, finely chopped 1 tablespoon chopped fresh parsley 1 clove garlic, grated 1/4 teaspoon cayenne pepper Kosher salt 1 tablespoon unsalted butter 1 cup low-sodium chicken broth 3/4 cup Buffalo hot sauce 1/2 cup ketchup 1/2 cup crumbled blue cheese (2 ounces) Instructions: Preheat the oven to 400 degrees F and lightly brush a baking sheet with vegetable oil. Mix 2 tablespoons sour cream, the panko and egg in a large bowl; let sit 5 minutes. Grate 1 carrot and 1 celery stalk into the bowl with the panko mixture. Add the meat, celery leaves, half of the scallions, the parsley, garlic, cayenne and 1/2 teaspoon salt and mix with your hands until combined. Dampen your hands and shape the mixture into 36 mini meatballs (about 1 inch each); arrange on the prepared baking sheet. Bake until browned and cooked through, about 12 minutes. Meanwhile, melt the butter in a Dutch oven or large pot over medium-high heat. Add the remaining scallions and cook until wilted, 1 minute. Add the chicken broth, hot sauce and ketchup; bring to a boil, then reduce the heat to medium low. Simmer until the sauce thickens slightly, about 8 minutes. Add the meatballs; simmer until tender, about 8 more minutes. Mix the blue cheese and the remaining 3/4 cup plus 2 tablespoons sour cream in a medium bowl. Cut the remaining 2 carrots and 2 celery stalks into sticks. Transfer the meatballs to a bowl and serve with the vegetable sticks and blue cheese dip. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 32879,"Watermelon and Crab Salad 1 1/2 cups apple cider vinegar 1/2 cup sugar 1 star anise 1 teaspoon coriander leaves 1 teaspoon fennel seeds 1 teaspoon cloves 1 teaspoon black peppercorns 1 teaspoon pink peppercorns 1 teaspoon salt 1/2 stick cinnamon Pinch red pepper flakes 1/2 cup small diced watermelon rind 1/2 cup white balsamic vinegar 3 sprigs mint 2 tablespoons shallot, minced 1 teaspoon freshly chopped mint leaves 1 teaspoon freshly chopped cilantro leaves Salt and freshly ground black pepper 1/4 cup grapeseed oil 1 small watermelon rind peeled, flesh cut into medium dice 1/4 cup rum (recommended: Sailor Jerry) 6 ounces jumbo lump blue crabmeat 3/4 pounds mizuna 3 radishes, shaved Instructions: Combine all ingredients except for the rind in a small saucepot, simmer for 5 minutes. Add rind, let steep for 5 minutes. Pour into a bowl and cool over an ice bath.; In a small sauce pan heat the vinegar and add the mint sprigs. Reduce by half. Add the remaining ingredients, except the oil and cool. Remove the mint sprigs.When cool whisk in the oil.; Toss the watermelon and rum together, set aside. Toss the crab in half of the vinaigrette. Toss the greens and radishes in 1/3 to 1/2 of the vinaigrette. Place the greens and watermelon on the plate, sprinkle with pickled watermelon rind, and top with the crabmeat. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 32880,"Pork Chops With Bean Salad 3 tablespoons white wine vinegar 1 1/2 teaspoons sugar Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
4 boneless pork loin chops (1 1/4 to 1 1/2 pounds), trimmed 1/2 pound mixed green and wax beans, trimmed and cut into pieces 1 small red bell pepper, thinly sliced 3/4 cup frozen corn 1 15-ounce can kidney beans, drained and rinsed 2 tablespoons extra-virgin olive oil 1 large shallot or 1/2 medium red onion, thinly sliced 1/4 cup chopped fresh parsley 2 teaspoons dijon mustard Instructions: Whisk 2 cups cold water, 1 tablespoon vinegar, 1 teaspoon each sugar and salt, and pepper to taste in a bowl. Prick the pork a few times with a fork, then soak in the brine 15 minutes; remove and pat dry. Meanwhile, bring a saucepan of salted water to a boil. Add the green and wax beans and cook until crisp-tender, 4 minutes. Add the bell pepper and corn; cook 1 minute. Drain the vegetables, rinse under cold water and pat dry. Transfer to a bowl and add the kidney beans. Season the pork with salt and pepper. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the pork and cook until golden, about 4 minutes per side; transfer to a plate. Wipe out the skillet; heat the remaining 1 tablespoon olive oil over medium heat. Add the shallot and cook 3 minutes. Add the remaining 2 tablespoons vinegar and cook until absorbed. Whisk in 1/2 cup water, half of the parsley, the mustard, the remaining 1/2 teaspoon sugar, and salt to taste. Simmer 3 minutes, then toss with the vegetables. Add the remaining parsley and season with salt and pepper. Photograph by Christopher Testani ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 32881,"Mixed Green Salad With Parmigiano Crisps 1 cup grated Parmigiano 4 cups salad greens, such as mesclun, arugula, red leaf, romaine or baby spinach 1 cup mixed fresh herb leaves, such as parsley, basil, oregano, chives or cilantro 1 cup grape tomatoes, cut in 1/2 1/4 cup thinly sliced red onions 1/2 cup cucumber, peeled and thinly sliced 1/4 cup high quality extra-virgin olive oil 1/4 cup red wine vinegar Salt 1/4 cup toasted chopped walnuts, sunflower seeds or chopped hazelnuts Instructions: For the crisps: Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of Parmigiano on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate. For the salad: Fill your sink with cool water. Toss in all the salad greens and gently swish until all the dirt and grit falls to the bottom of the basin. Gently lift the greens out of the water and put in a salad spinner. If the greens are especially dirty empty the sink, rinse to rid of dirt and repeat the process. Spin the greens until they are dry and still very fresh looking. If not using the greens right away, store them wrapped loosely in paper towels then sealed in plastic bags in the crisper drawer of your refrigerator. In a large bowl, place the greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Using your hands, gently toss the salad to combine. Taste! Add the remaining oil and vinegar, if needed and season again with salt, if needed (you probably will). The salad should be very flavorful but not soggy. Arrange the salad on individual salad plates or bowls. Sprinkle each salad with the nuts and garnish with a Parmigiano crisp. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 32882,"Southern Potato Salad 6 medium red potatoes, cooked and chilled 2 eggs, hard boiled 1 cup mayonnaise 1/3 cup Durkee's Famous Sauce 1 tablespoon yellow mustard 1/8 teaspoon onion powder 1/4 teaspoon celery salt 1/4 teaspoon Lawry's seasoned salt 1/2 cup to 3/4 cup sweet relish Salt and pepper Instructions: Peel and cut up cooked potatoes and put into a large bowl. Mash hard-boiled eggs with a fork and set aside. In a large bowl, combine the mayonnaise, Durkee's, mustard, onion powder, celery salt, Lawry's seasoning salt, sweet relish. Mix well. Then add the mashed eggs, salt and pepper. Pour the dressing over the potatoes and mix well. Refrigerate and serve well chilled. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 32883,"Slow-Cooker Chicken Thighs Nonstick cooking spray 8 boneless skinless chicken thighs (2 to 2 1/2 pounds total) 1/3 cup honey 1/3 cup ketchup 1/3 cup low-sodium soy sauce 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 6 cloves garlic, peeled and smashed One 1-inch piece ginger, peeled and minced 2 tablespoons cornstarch, optional 1 teaspoon toasted sesame seeds Chopped scallions and cooked white rice, for serving Instructions: Coat the insert of a 6-quart slow cooker with cooking spray and add the chicken thighs. In a glass measuring cup, whisk together the honey, ketchup, soy sauce, oregano, pepper flakes, garlic and ginger and pour over the chicken. Cover and cook on low until the chicken is cooked through and tender, 5 to 6 hours. Turn off the heat, uncover and let rest for about 10 minutes before serving. The chicken and sauce can be served as-is or, for a thicker sauce, remove the chicken and set aside, covered, to keep warm, then turn the slow cooker to high. Stir the cornstarch and 2 tablespoons cold water together until it resembles heavy cream. Pour the mixture into the sauce, cover and cook until the sauce is thick and bubbling, about 30 minutes. (The mixture must come to a boil to activate the starch and thicken the sauce.) Return the chicken back to the sauce and heat the chicken through, about 5 minutes. Transfer the chicken and sauce to a platter, sprinkle with the sesame seeds and scallions and serve hot with rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32884,"Honey-Almond Lace Cookies 1 stick (8 tablespoons) unsalted butter 1/2 cup honey 1/2 cup packed light brown sugar 1 cup toasted sliced almonds 1/4 teaspoon table salt 1 teaspoon vanilla extract 2/3 cup all-purpose flour 4 ounces bittersweet chocolate, finely chopped Instructions: Combine the butter, honey, and brown sugar in a small saucepan, over medium heat, and cook, stirring frequently, until the mixture is bubbly and smooth, about 5 minutes. Stir in the almonds, salt, and vanilla and cook 1 minute more. Remove the pan from the heat and stir in the flour until smooth. Let cool slightly. Refrigerate until the batter sets up, at least 1 hour. Heat oven to 350 degrees F and arrange racks in upper and lower third. Line 2 baking sheets with parchment paper and drop the batter by rounded teaspoonfuls onto prepared baking sheets, leaving 3 to 4 inches space between each. Put the sheets on the racks and bake until bubbly, brown on edges, and golden throughout, about 8 to 10 minutes. Remove from oven and let cool on baking sheet. Repeat until all of the batter is used. When cookies are cool, melt the chocolate over medium-low heat, in a small saucepan, until smooth. Dip half of each cookie in the chocolate, scrape off excess, and set on a cooling rack to dry. Refrigerate for 10 to 15 minutes to set up. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32885,"Battered Chicken Wings with Pomegranate and Mango Barbecue Sauce 1 1/2 cups pitted and peeled mango 1 to 2 tablespoons water 1 cup pomegranate juice 1/4 cup tomato paste 2 teaspoons yellow mustard 1/2 cup brown sugar 1 teaspoon liquid smoke 1 1/2 teaspoons salt 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1 cup water 1/4 cup apple cider vinegar 6 to 10 cups vegetable oil 2 dozen chicken drumettes 3 teaspoons salt 2 teaspoons black pepper 2 cups all-purpose flour 2 teaspoons paprika 2 eggs 1 cup evaporated milk Instructions: Puree the mango flesh in a food processor or blender (water may be needed to puree). Transfer puree to a large saucepan, and add remaining ingredients for the barbecue sauce. Mix together until all ingredients are combined, and bring to a boil. Reduce heat to medium and simmer, covered, for about 30 to 45 minutes or until the sauce has thickened. Heat oil to 350 degrees F in a large Dutch oven or electric fryer. Rinse the chicken drumettes and pat dry with paper towels. Season chicken with 1 teaspoon salt and 1 teaspoon pepper; Set aside. In a shallow bowl or resealable bag, combine remaining salt and pepper with the flour and paprika. In a separate dish, mix together the eggs and evaporated milk until well combined. Roll the seasoned chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the milk and egg mixture, followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out for about 5 minutes, ensuring that the coating will stay on better. Carefully add the chicken pieces to the fryer as will fit without touching. Do not crowd the pan or the temperature will lower, making the chicken greasy. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Cook for about 10 minutes total, or until the pieces begin to float. Remove chicken to a plate lined with paper towels to drain, about 5 minutes. To serve, place the fried wings in a large bowl and toss with the barbecue sauce (or less, to taste). Refrigerate any leftover barbecue sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 32886,"Grilled Pizza 4 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface 1 tablespoon salt
1 tablespoon sugar
2 teaspoons instant yeast
3 tablespoons olive oil
15 ounces lukewarm water
Nonstick cooking spray Semolina flour, for dusting the pizza peel
1/2 cup ricotta cheese 1/2 cup grated fontina cheese
1 teaspoon fresh thyme leaves 1 teaspoon minced rosemary
2 tablespoons honey
Salt and pepper Extra-virgin olive oil, for brushing the crust 4 thin slices prosciutto 2 cups baby arugula
Extra-virgin olive oil, for brushing the crust 1/4 cup marinara or pizza sauce
6 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds and torn 2 tablespoons grated Parmigiano-Reggiano
Fresh basil leaves, torn, for garnish Instructions: For the pizza dough: Place the all-purpose flour, salt, sugar and yeast in the bowl of a food processor and pulse to combine. With the motor running, slowly add the olive oil and water; once added, continue mixing for 1 minute. Transfer the dough to a work surface and knead until smooth. Divide the dough into 3 even pieces and form into balls. Spray with cooking oil and then place in a large resealable plastic bag. Refrigerate overnight or up to 4 days for best flavor. (See Cook's Note.) When ready to bake, transfer each dough ball to a lightly oiled bowl, cover and set aside until doubled in size, about 1 hour. Make the pizza pies: Preheat a gas grill to 500 degrees F or get a charcoal grill as hot as you can. Lightly dust a work surface with all-purpose flour. For each pizza: Gently flatten a piece of dough with the palm of your hand and then roll it into a 10- to 11-inch round, about 1/8 to 1/4 inch thick. Don't worry if it's not perfectly or even barely round; just make sure it's of uniform thickness (even if it's the shape of a beaver tail!). Sprinkle a pizza peel with semolina flour and transfer the stretched dough to the peel. (If you don't have a peel, use the back of an upturned sheet pan instead.) Slide the dough directly onto the grill. Cook until golden grill marks appear, about 1 minute per side; use tongs to flip. For the white pizza: In a small bowl, mix together the ricotta and fontina cheeses along with the thyme, rosemary, honey and some salt and pepper. Brush a grilled crust with olive oil. Spread with the cheese mixture in an even layer. Use the peel to return the pizza to the grill. Cover and cook for about 3 minutes, until the cheese is completely melted and the crust is fully browned. Remove from the grill and top with the prosciutto and arugula. For the margherita pizza: Brush a grilled crust with olive oil and spread evenly with the marinara sauce. Top with the torn mozzarella and sprinkle with the Parmigiano-Reggiano. Use the peel to transfer the pizza to the grill. Cover and cook until the cheese is melted and the crust is golden brown. Remove from grill and top with torn basil. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 32887,"Buratta Truffle Pizza 2 tablespoons sugar 1 tablespoon extra-virgin olive oil, plus more for greasing
1/2 teaspoon active dry yeast
3.55 cups pizza flour, preferably Caputo Nuvola Super 3.55 cups soft wheat flour, preferably Caputo Type 1 10 teaspoons kosher salt
Fine semolina, for dusting 80 leaves fresh basil
20 grape tomatoes, halved 8 truffle burrata, preferably Belgioioso
Olive oil, for drizzling
16 slices prosciutto di Parma
Instructions: For the pizza dough: Combine the sugar, oil, yeast and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes. Mix the two types of flour and salt in a bowl. With the motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes. Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour. Divide the dough into four 12-ounce pieces and shape into balls. Transfer the balls to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours (see Cook's Note). For the pizza: Place a pizza stone under the oven broiler. Preheat the broiler for 30 minutes. Working in batches, dust a ball of dough heavily with semolina flour. Using your fingertips, press the dough from the center out into a 10-inch circle about 1/4-inch thick, leaving a 1-inch thick crust around the edges. Hold the dough straight up, and with your fingertips circling the crust, let the dough naturally fall. Slide your fingers around the crust in a circular motion (like you would turn a steering wheel), until the dough in the center is stretched to about 1/8-inch thick. Repeat with the remaining dough balls. Transfer the dough to a semolina-dusted pizza peel. Spread each pizza with about 20 leaves fresh basil, then layer on 10 cherry tomato halves and break 2 burrata on top of each pizza and spread it on. Drizzle with oil. Slide a pizza onto the stone and broil until the cheese melts and the crust is puffed and charred in spots, 3 to 4 minutes. Repeat for the remaining pizzas. Top hot pizzas with 4 slices prosciutto and serve hot. Enjoy! ","[Chardonnay, Barolo, Gavi, Tempranillo]" 32888,"Spaghetti with Arugula Pesto and Seared Jumbo Shrimp 2 cups fresh arugula 1 garlic clove 1/2 cup plus 2 tablespoons olive oil 1/2 cup freshly grated Parmesan Salt and freshly ground black pepper 1 pound jumbo shrimp 1 pound spaghetti Lemon zest, for garnish 10 parsley leaves, chopped, for garnish Instructions: Blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well blended. Transfer the pesto to a large bowl. Stir in the Parmesan. Season with salt and pepper, to taste. Prepare the grill (high heat). Using a knife, cut the back of the shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate. Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid. Toss the pasta with the pesto in the large bowl to coat, adding the reserved cooking liquid 1 tablespoon at a time to moisten. Top with the grilled shrimp. Garnish with the lemon zest and parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 32889,"Curried Tuna Tartare on Pappadam 1 1/2 tablespoons water 1 1/2 teaspoons mayonnaise 2 teaspoons sour cream Salt and pepper to taste 12-ounce tuna steak 1/2 cup cucumber, peeled, seeded, cut into 1/8-inch dice 2 tablespoons finely chopped chives Juice of 1/2 small lemon 8 shots of hot sauce, or to taste 1 1/2 cups vegetable oil 1 package plain pappadams, 11/4-inches in diameter 1 teaspoon vegetable oil 2 teaspoons finely diced onion 1 teaspoon curry powder 2 teaspoons finely diced apple 1/2 banana, finely diced Instructions: Heat oil in small skillet over medium heat, add the onion, and cook for 1 to 2 minutes. Add the curry powder, apple, and banana, and cook for 4 to 5 minutes stirring continuously. Add 1 1/2 tablespoons water and cook for 4 minutes more, stirring. Remove from the heat and set aside until cool. (Make sure the curry sauce is cool before blending with the mayonnaise or it will separate. Add the curry mixture, mayonnaise, sour cream, salt, and pepper to the bowl of a food processor and blend until smooth. Add a little more water if the curry sauce is too thick. Set aside. Cut the tuna into 1/4-inch dice and place into a very cold bowl. Add the cucumber, 1 teaspoon of chives, 1/2 cup curry sauce, lemon juice, hot sauce and salt. Adjust the seasoning to taste. Cover and place into the refrigerator until ready to assemble. This can all be done up to 3 hours in advance. Heat 1/2-inch of oil in a small skillet over medium heat. When hot, add 2 or 3 pappadams at a time, turning them over when they start to curl. Cook until bubbles appear, or they start to turn golden brown, about 20 seconds. Do not allow them to get to dark or they will have a burnt flavor. Remove and drain on a paper towel. Keep them in a warm oven until ready to use up to 2 hours; this will dry them out and keep them crisp. Arrange 1 teaspoonful of the tuna tartare on each mini pappadam, and garnish with the remaining chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32890,"Corn-Acopia Soup 3 garlic cloves, minced 2 tablespoons corn oil 3 cups canned tomatoes, diced 3/4 cup green beans, diced 1/2 cup green bell peppers, chopped 5 ears fresh corn kernels, cut off the cobs 1 quart chicken broth 1 tablespoon lemon juice 2 teaspoons dried thyme 1 teaspoon celery seed 1 teaspoon Cajun spice blend Salt and pepper, to taste 2 dashes red pepper sauce 1/4 cup fresh cilantro, coarsely chopped, for garnish Instructions: In a large stock pot over low heat, saute the garlic in oil for 1 minute. Stir in all the vegetables and cook for 5 minutes. Turn up the heat, add the broth and bring to a boil. Add lemon juice and seasonings. Reduce heat and simmer gently, covered, for 30 minutes. Serve with chopped cilantro and tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32891,"Oaxaca Burger with Manchego, Avocado and Pickled Habanero Onions 3/4 cup fresh lime juice 3/4 cup distilled white vinegar 3 tablespoons superfine sugar 2 teaspoons kosher salt 1/2 habanero cl, seeds removed 1 large red onion, peeled, halved, cut into 1/8-inch-thick slices 2 tablespoons canola oil 1 small Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 3 cups chicken stock 1 cup pureed plum tomatoes 1/4 cup pureed chipotle in adobo 3 tablespoons molasses 1 tablespoon honey 1 tablespoon pure maple syrup 2 tablespoons ancho cl powder 1 tablespoon New Mexico cl powder 3/4 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cl de arbol 1/2 teaspoon ground cloves Kosher salt and freshly ground black pepper
1/4 cup slivered almonds, toasted 1/4 cup crushed blue corn tortilla chips 1/4 cup chopped fresh mango 1/4 cup golden raisins 1 ounce semisweet or bittersweet chocolate, finely chopped 1 1/2 pounds ground chuck (80/20 percent), or ground turkey (90/10 percent) 2 tablespoons canola oil Kosher salt and freshly ground black pepper
1 cup grated Manchego 4 hamburger buns, split and toasted, if desired 1 ripe Hass avocado, peeled, pitted and sliced Instructions: For the pickled habanero onions: Combine 1/2 cup water, the lime juice, vinegar, sugar, salt and habanero cl in a medium saucepan. Boil the vinegar mixture until the sugar is dissolved. Remove the saucepan from the heat and cool for 5 minutes. Put the onion slices in a small bowl. Pour the warm vinegar mixture over the onions and toss to coat. Cover the bowl and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times. Meanwhile, for the mole: Heat the oil in a saucepan until it begins to shimmer. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook, about 30 seconds. Stir in the chicken stock, pureed tomatoes, chipotle, molasses, honey, maple syrup, ancho cl powder, New Mexico cl powder, cinnamon, allspice, cl de arbol and ground cloves. Sprinkle with salt and pepper. Bring the mole to a simmer and cook, about 5 minutes. Add the almonds, chips, mangoes and raisins. Cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 30 minutes. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the saucepan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Sprinkle with salt and pepper. For the burgers: Preheat the grill to high for direct heat. Divide the ground meat into 4 equal portions, 6 ounces each. Form each portion into a 3/4-inch burger. Make a deep impression in the center of each burger, using your thumb. Brush the burgers on both sides with the oil and sprinkle with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to medium doneness, about 8 minutes. About a minute before removing the burgers from the gill, top with the Manchego and cover the grill. Transfer the burgers to the buns and top with a large dollop of the mole sauce, a few slices of avocado and some of the pickled habanero onions. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 32892,"Tuscan Pasta Salad with Grilled Vegetables 1 small head radicchio, halved lengthwise and cored 2 bulbs fennel, cored and cut into wedges, plus 1/4 cup chopped fronds 6 baby bell peppers, halved and seeded 1/2 cup extra-virgin olive oil Kosher salt and freshly ground pepper 8 ounces orecchiette (about 2 cups) 1 15-ounce can cannellini beans, drained and rinsed Juice of 1 lemon 2 tablespoons chopped fresh parsley 3 ounces Parmesan cheese, shaved Instructions: Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio and 6 minutes for the fennel. Let cool, then cut into small pieces. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water; shake off the excess. Transfer to a large bowl. Add the grilled vegetables and cannellini beans to the pasta; toss well. Add the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt and pepper to taste; toss. Add the Parmesan and fennel fronds and toss gently.
","[Chianti, Barbera, Dolcetto, Tempranillo]" 32893,"Sauteed Cannellini Beans 1/2 sweet bell pepper, finely chopped 1/2 medium onion, diced 3 tablespoons olive oil, divided 2 cloves garlic, minced 1/4 cup white wine 1/2 cup chicken or vegetable stock 1 teaspoon herbes de provence 3 cups cooked cannellini beans 1/2 baguette, sliced and toasted, for serving Instructions: In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Deglaze the pan with white wine and allow to boil for 1 to 2 minutes. Add the stock, herbs de provence, and beans and simmer for 20 minutes. Pour into shallow bowls and drizzle with the remaining olive oil. Serve with bread slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 32894,"Harvest Bacon Cheddar Melt 2 slices sourdough bread 2 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices 4 thin slices apple 2 tsp. KRAFT Real Mayo Mayonnaise Instructions: TOP 1 bread slice with 1 cheese slice and apples; cover with remaining cheese and bread slices. SPREAD outside of sandwich with mayo. COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides. Serving Suggestion: Serve with a mixed green salad tossed with your favorite KRAFT Dressing. Substitute: Substitute fresh pear slices or other fresh fruit slices for the apples. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32895,"Everything Bagel Butter 1 stick unsalted butter, softened 1 1/2 tablespoons everything bagel seasoning (see Cook's Note) Instructions: Combine butter and everything bagel seasoning in a large bowl, mixing well to combine. Serve immediately or store in an airtight container in the fridge for up to 1 month. ","[Chardonnay, Riesling, Gewrztraminer]" 32896,"Sea Scallops with Caramelized Onion 1/4 cup olive oil 2 white onions, thinly sliced 1 leek, whites only, thinly sliced Kosher salt and cracked black pepper 3 tablespoons minced garlic 1 cup thinly sliced shiitake mushrooms, stems removed 1 cup vegetable broth 1 1/2 cups frozen peas, thawed Pinch red pepper flakes 3 tablespoons sliced scallion greens Dash sherry vinegar 8 (U-10) dry sea scallops 1 tablespoon butter Squeeze fresh lemon juice Instructions: In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions. Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32897,"Creamy Chili Salmon with Corn Griddlecakes Creamy Chili Salmon: 1 tablespoon dry ranch dressing mix 1/2 cup whole milk buttermilk (or milk) 1/2 cup plain nonfat Greek yogurt 1 1/2 teaspoons chili powder, divided 4 (6-oz) sockeye (or coho) salmon fillets, skin removed; thawed, if needed 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1 tablespoon canola oil 1 tablespoon fresh chives, finely chopped Corn Griddlecakes: 1 (8.5-oz) box corn muffin mix 1 large egg (or 1/4 cup egg substitute) 2/3 cup Deli roasted corn and poblano salad 4 tablespoons canola oil, divided Instructions: Creamy Chili Salmon: 1. Whisk in medium bowl: dry ranch mix, buttermilk, yogurt, and ½ teaspoon chili powder until blended. 2. Preheat large saute pan on medium-high 2-3 minutes. Always check fish for bones. Season salmon with salt, pepper, and 1 teaspoon chili powder. Place oil in pan, then add salmon; cook 3-4 minutes on each side or until salmon is 145°F (or opaque and separates easily). 3. Chop chives. Top salmon with sauce and sprinkle with chives. Serve.\n\nCorn Griddlecakes: 1. Combine dry muffin mix, buttermilk, and egg until blended. Fold in corn salad and let stand 10 minutes for flavors to blend. 2. Preheat large, nonstick saute pan on medium 2-3 minutes. Place 2 tablespoons oil in pan, then scoop ¼ cup batter for each cake into pan (four patties, 2 inches apart); cook 2-3 minutes on each side or until golden. Drain cakes on paper towels; repeat with remaining oil and batter. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 32898,"Moroccan Rub Lamb Chops 6 loin lamb chops 1 tablespoon extra-virgin olive oil 1 tablespoon ground cumin, a palm full 2 teaspoons ground turmeric, eyeball it 1 teaspoon sweet paprika, 1/3 palm full 1 teaspoon coriander seeds 1 teaspoon garlic salt 1/2 teaspoon hot red pepper flakes 1 lemon, wedged Instructions: Preheat grill pan to high. Brush chops with a little olive oil. Combine dry spice blend in a small container, cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 7 to 8 minutes, turning once, for medium rare, 10 to 12 minutes for medium to medium well. Serve with wedges of lemon. ","[Ros, Tempranillo, Garnacha, Aglianico]" 32899,"Italian Cheese Board Fig leaves Gorgonzola
Truffle Pecorino
Taleggio
Smoked Mozzarella, sliced
Good olive oil
Freshly cracked pepper
Green grapes
Fig jam
Grissini, Italian bread sticks
Cherries
Caramelized walnuts
Crackers
Instructions: Arrange the fig leaves on top of a board and artfully place the cheeses on top of the leaves. Drizzle olive oil on the smoked mozzarella slices, and sprinkle with fresh pepper. Place the green grapes in the middle, the fig jam in a small bowl, and arrange the grissini, cherries, caramelized walnuts, and crackers in groupings on the board. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 32900,"Peanut Butter Oatmeal Sandwich Cookies 1 cup firmly packed light brown sugar 1/2 cup butter, softened 1 1/4 cups Jif? Creamy Peanut Butter, divided 1 large egg 1 tsp. vanilla extract 3/4 cup Pillsbury BEST? All Purpose Flour 1/2 tsp. baking soda 1/2 tsp. salt 1/4 tsp. ground cinnamon 1/4 tsp. baking powder 1 cup quick-cooking or old-fashioned rolled oats 1 cup Pillsbury? Whipped Supreme? Fluffy White Frosting or Pillsbury? Whipped Supreme? Vanilla Flavored Frosting Instructions: HEAT oven to 350 degrees F. Line baking sheets with parchment paper, if desired. Beat brown sugar and butter in large bowl with electric mixer on medium speed until creamy. Add 1/2 cup peanut butter, egg and vanilla, beating until blended. COMBINE flour, baking soda, salt, cinnamon and baking powder in medium bowl, stirring until well blended. Gradually add to creamed mixture, beating just until blended. Mix in oats. DROP by 2 level teaspoonfuls, 2 inches apart, onto prepared baking sheets to make 48 mounds. Bake 9 to 11 minutes or until golden brown. Cool on baking sheet 3 minutes. Remove to wire rack to cool completely. BEAT frosting and remaining 3/4 cup peanut butter in medium bowl with electric mixer on medium speed until blended. Spread in an even layer on the flat side of half the cookies. Place another cookie, flat side down, on top of filling mixture to make sandwich cookies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32901,"Mushroom Burgers 1 celery stalk, diced 4 garlic cloves, crushed or minced 1 teaspoon garlic powder 1 medium onion, diced 2 teaspoons Italian seasoning 1 teaspoon ground marjoram 1 tablespoon olive oil 1 pound mushrooms of your choice, washed and chopped 1 cup cooked barley 1 cup cooked rolled oats 1/2 cup sunflower seeds, toasted 1/4 cup pecans, toasted, or any other kind of nut 1/4 cup sesame paste 2 tablespoons soy sauce 1/4 cup peanut oil, for frying (optional) Instructions: In a saucepan, combine the celery, garlic, garlic powder, onion, Italian seasoning, and marjoram, and saute in the olive oil. Add the mushrooms, and cook until the liquid evaporates. In a mixing bowl, combine the barley, oats, sunflower seeds, pecans, sesame paste, and soy sauce with the saute mixture. Mix all ingredients thoroughly, then cover the bowl with plastic wrap and chill. Just before cooking, remove the mixture from the refrigerator, and shape into patties. The patties can be fried in peanut oil, 3 1/2 to 4 minutes per side, or they can be baked in a 350 degree F oven for 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32902,"Crab Cakes with Creole Mustard Sauce 2 cups mayonnaise 2 egg yolks 2 tablespoons chopped fresh tarragon leaves 1 tablespoon minced yellow onion 2 teaspoons Worcestershire sauce 1 teaspoon hot pepper sauce 2 tablespoons dry mustard 1 teaspoon crab boil seasoning (recommended: Old Bay) 1 teaspoon salt 1 teaspoon ground black pepper 2 pounds lump crabmeat 2 cups panko bread crumbs Vegetable oil, for grilling Mixed spring greens, for serving Creole Mustard Sauce, recipe follows 1 cup mayonnaise 1 jalapeno pepper 1 red bell pepper 3 tablespoons Dijon mustard 2 tablespoons chopped fresh chives Instructions: Preheat a George Foreman Grill to 325 degrees F. In a large bowl, mix mayonnaise, egg yolks, tarragon, onion, Worcestershire, hot sauce, and seasonings. Fold in crabmeat and bread crumbs. Form mixture into 2-inch balls. Coat grill with a thin layer of vegetable oil. When oil is hot, grill crab cakes, in batches, for 5 to 6 minutes each, turning over after 3 minutes or when golden brown. Transfer crab cakes to a bed of spring greens and drizzle with Creole Mustard Sauce. Place all ingredients in a blender and blend until well combined. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32903,"Boudin Egg Rolls 2 1/2 pounds pork shoulder 8 ounces chicken livers
3 grams cayenne pepper 2 grams dried thyme
3 grams smoked paprika
33 grams kosher salt, plus a pinch 12 grams ground black pepper
1 gram pink salt, optional 3 grams ground white pepper
3 stalks celery
2 jalapeno peppers 1 poblano pepper (remove seeds)
1/2 yellow onion
1 tablespoon unsalted butter
2 cups long-grain rice
4 green onions, chopped 1 cup mayo of your choice (I like Duke's) 1/4 cup sriracha
15 to 20 pepper jack cheese sticks (2-by-1/2-inch sticks) 15 to 20 wonton wrappers (6-inch) 1 large egg, beaten
Vegetable oil, for frying Instructions: For the boudin: Cut the pork into 1-inch cubes and place in a large bowl. Add the chicken livers. Mix the cayenne, thyme, paprika, kosher salt, black pepper, pink salt if using and white pepper together in a separate small bowl, and then add to the pork and chicken livers. Cut the celery, jalapeno peppers, poblano pepper and onion into 1-inch cubes. Add to the meat and spice mixture. Use your hands to mix everything together. Let sit for a minimum of 12 hours in the refrigerator. Once the meat has marinated, place into a large pot and cover with 6 cups of water. Let simmer until the pork is tender and easy to shred, about 2 1/2 hours. Bring 3 cups water, the butter and a pinch of salt to a boil in a medium pot over high heat. Add the rice, stir, cover with foil or a lid, turn all the way to low and cook until the rice is done, about 20 minutes. Remove the pork and vegetables from the braising liquid, saving the liquid. Add to a large mixing bowl (or a large standing mixer with the paddle attachment) and mix until it is mostly shredded and sticking together. This process must be done while the meat is still fairly hot (see Cook's Note). Add the green onions and rice to the meat mixture. Slowly add in the reserved liquid; you may not need all of it. It should be moist but not wet. Once mixed together, spread out on a sheet tray and let cool. For the sriracha mayo: Mix the mayo and sriracha in a small bowl until combined. For the boudin egg rolls: Make a 2- to 3-ounce patty out of the boudin. Place a stick of cheese on the patty and roll it around the cheese to form a cigar-like shape. Place on a corner of a wonton wrapper. Roll and fold the wrapper like you would any egg roll, using the beaten egg to seal it. Repeat with the remaining boudin, cheese and wrappers. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Fry the egg rolls in batches until golden, 5 to 8 minutes per batch. Let cool and enjoy! Serve with sriracha mayo for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 32904,"Roasted Portobello Crostini 3 large portobello mushrooms caps 3/4 cup light roasted garlic balsamic salad dressing, plus 2 tablespoons divided 2 tablespoons olive oil 1 cup lowfat ricotta 2 teaspoons Italian seasoning (recommended: McCormick) Salt and freshly ground black pepper 1 (16-ounce) bag store-bought crostini 1/2 cup roasted red bell pepper, cut into 1/2-inch wide strips Fresh oregano leaves, for garnish Instructions: Lightly wipe the caps clean with a paper towel. Cut into 1/2-inch slices, place in a large zip-top bag and add 3/4 cup of balsamic dressing. Squeeze air from bag and seal. Lightly massage the mushrooms to ensure they are all evenly coated. Marinate in refrigerator for 1 to 2 hours. Heat olive oil in a large saute pan over medium high heat. Add the marinated mushrooms and saute for about 6 to 8 minutes until tender. Meanwhile in a small bowl, stir together ricotta, 2 tablespoons balsamic dressing, and Italian seasoning; season with salt and pepper and set aside. Spread crostini with the ricotta mixture. Top each crostini with a portobello slice and cross with a red pepper strip. Garnish with oregano leaf. ","[Barolo, Chianti, Tempranillo, GSM Blend]" 32905,"Sweet Napa Cabbage with Pasta 8 ounces fresh angel hair pasta, cooked 2 tablespoons vegetable oil 1 onion, sliced thin 2 Chinese eggplants, sliced thin 1/2 head Napa cabbage, shredded 2 medium tomatoes, diced 1 tablespoon Herbes de Provence Instructions: In a non-stick frying pan or a wok, heat oil until smoking. Add the onions and cook until softened, about 4 minutes. Add eggplant and cook for 4 more minutes. Add the cabbage, tomatoes and Herbes de Provence and simmer for 5 minutes. Toss with angel hair pasta and season to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 32906,"Red Snapper in Crazy Water: Acqua Pazza 2 1/2 pounds red snapper fillet with skin, cut into 3-inch chunks Salt and pepper 1 tablespoon seafood seasoning blend (recommended: Old Bay) 3 tablespoons extra-virgin olive oil, 3 turns of the pan 1 teaspoon crushed red pepper flakes 3 cloves garlic, crushed 1/2 jar flat anchovy fillets 1/2 cup white wine 1/4 cup sun-dried tomatoes, 5 or 6 pieces (not in oil, available in produce department, packaged in pouches), coarsely chopped 3 tablespoons capers 3 scallions, chopped 1 quart chicken stock, available in paper containers on soup aisle A handful flat-leaf parsley, chopped Crusty bread, for serving Instructions: Season fish pieces with salt, pepper and seafood seasoning. Heat a large deep skillet over medium-high heat. Add extra-virgin olive oil, red pepper flakes, garlic and anchovies. Melt anchovies into oil. Add snapper, skin side down and crisp the skin. Turn and brown the fish in oil 3 mintutes. Add wine and deglaze the pan (lift up drippings) then add sun-dried tomato pieces, capers and scallions and stir in chicken stock. Stir the stew/soup or \stoup\ gently so you do not break up the fish. Bring the broth to a simmer and cook another 3 to 5 minutes to combine flavors. Serve fish in shallow bowls with plenty of crazy broth. Garnish with parsley and pass plenty of crusty bread for dipping, dunking and mopping! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32907,"Peppy Mac and Cheese 1 (7.25-ounce) box macaroni and cheese dinner 1 (3.5-ounce) package Hormel? Pepperoni Instructions: Prepare macaroni and cheese dinner according to package directions. Stir in pepperoni. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 32908,"Brooklyn Bridge Detroit Style Pizza 1 1/3 cups warm water 3/4 teaspoon instant yeast or 1 1/2 teaspoons active dry yeast
3 cups bread flour
2 teaspoons sugar
2 teaspoons sea salt
1 1/2 tablespoons extra-virgin olive oil
Vegetable shortening, unsalted butter or extra-virgin olive oil, for the pan 1 1/2 cups ground tomatoes with the skin 1/4 cup tomato paste 2 teaspoons dried oregano
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons fine sea salt
1/2 teaspoon black pepper
1 cup shredded white Cheddar 3 cups shredded whole milk mozzarella 2 teaspoons grated Pecorino-Romano 1/4 teaspoon dried oregano 20 pieces pepperoni 2 tablespoons Italian sausage, meat removed from the casing and pinched into small flat pieces
3 tablespoons ricotta Instructions: For the Detroit style pizza dough: Combine the warm water and yeast in a small mixing bowl using a whisk. Combine flour and sugar in a separate large mixing bowl. Slowly add the yeast mixture. Continue mixing by hand until combined, about 6 minutes. (See Cook's Note.) (You may also use a stand mixer with the dough hook attachment.) Add sea salt. Mix for 2 to 3 minutes. Add olive oil and mix for 2 to 3 minutes. Cover bowl with plastic wrap and allow dough to rest at room temperature until dough starts to rise up the inside the bowl, about 3 hours. Transfer to the refrigerator to rise for at least 17 or up to 48 hours. For the Detroit style pizza sauce: Combine the ground tomatoes, tomato paste, oregano, oil, salt and pepper in a bowl with a hand mixer or immersion blender. Refrigerate for at least 17 or up to 24 hours. Heat pizza sauce to 165 degrees F on the stovetop before applying to pizza. Use a knife to cut and portion the dough into 9-ounce portions. Coat a Detroit style pizza pan with vegetable shortening, butter or olive oil. Make sure to get the fat into the corners and up the sides of the pan. Push a portion of dough into pan, making sure to keep the dough even and push it into the corners. Be delicate with the dough during your push. (You can push your dough into shape on the kitchen countertop and then place the pushed dough into the pan.) (Save the remaining dough for another use.) Put the lid on the pan and allow the dough to rise in the pan for 1 to 2 hours at room temperature. Preheat the oven to 550 degrees F, preferably with a pizza stone in the oven. Add the mozzarella and white Cheddar to the crust, applying 70 percent around the perimeter and 30 percent in the middle. Make sure to get plenty of cheese in each of the 4 corners! Bake pizza, rotating it halfway through, until crispy golden brown, for 12 to 18 minutes. Remove pizza from oven, then add the pizza sauce in two strips down the middle. Sprinkle on the Pecorino and oregano. Apply the pepperoni and sausage. Return the pizza to the oven until crispy and the sausage is cooked, 8 to 10 minutes more. Put the ricotta in a piping bag and then apply it in dollops on top of the pizza. Serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 32909,"Braised Pork with Caraway, Apples and Onions and Mustard-Cheddar Mashed Potatoes with Parsnips One 4-pound boneless pork shoulder Kosher salt and coarse black pepper Kosher salt and coarse black pepper
2 tablespoons vegetable or olive oil
6 tablespoons butter
1 tablespoon caraway seeds
1 teaspoon fennel seeds
1 teaspoon mustard seeds
4 onions, cut into thin wedges, root end attached
3 firm, crisp apples, peeled and cut into wedges
2 tablespoons fresh thyme leaves, chopped
Pinch freshly grated nutmeg
3 tablespoons cider vinegar
2 tablespoons honey
One 12-ounce bottle German beer or lager
1 1/2 cups chicken stock
4 large russet potatoes, peeled and chunked (2 to 2 1/2 pounds) 2 large parsnips, peeled and chunked (1 to 1 1/2 pounds) 1 cup milk
1 1/2 to 2 cups, extra-sharp white Cheddar (about 8 ounces) 1/4 cup grainy Dijon mustard
Chopped parsley, to garnish
Instructions: Preheat the oven to 325 degrees F. Let the pork sit covered at room temperature for 30 minutes. Pat the pork dry with a paper towel. Sprinkle the pork generously with salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with the oil, 2 turns of the pan. Place the pork in the pot and evenly brown the meat all over, about 10 to 12 minutes time in total. Remove the pork and reserve. Turn heat down to medium, add 3 tablespoons of the butter to the pot. When it foams, add the caraway, fennel and mustard seeds and stir for 1 minute. Add in the onions, apples, thyme, nutmeg and some salt and pepper. Cook to begin to soften, 5 minutes. Then deglaze the pot with the vinegar. Stir in the honey and beer, scraping up the bits stuck to the bottom of the pot. Add in the chicken stock and then the reserved pork, and bring to a simmer. Cover and place the pot in the oven until the meat is very tender, 2 1/2 to 3 hours, turning the meat halfway through cooking. Remove the pork from the pot, place on a plate and tent with foil to keep warm. When cool enough to handle, pull the meat apart with two forks. Return the meat to the braising liquid. The apples and onions will have almost completely melted into a chunky sauce. Cool and store in the refrigerator for a make-ahead meal. Place the potatoes and the parsnips in a pot and cover with water. Bring to a boil, salt the water and cook until tender. Drain and return to the hot pot. Mash the potatoes with the milk and the remaining 3 tablespoons butter. Then season with salt and pepper, and add the cheese and mustard. Taste to adjust the seasonings, cool and store for a make-ahead meal. To serve, reheat the pork, covered over medium heat, stirring occasionally. Reheat the mashed potatoes and parsnips over medium heat covered with a little stock or milk to loosen. Mashed potatoes can be kept warm for hours by placing them in a covered saucepot inside of a larger pot filled with an inch of water at a low simmer. Serve the pork alongside or on top of the potatoes, and sprinkle chopped parsley on everything. ","[Pinot Noir, Barolo, Tempranillo, Ribera del Duero]" 32910,"Oyster and Bacon Stuffing 16 cups 1/2-inch cubes stale white bread (about 2 pounds) 5 tablespoons unsalted butter 1 pound applewood-smoked bacon, thinly sliced 1 large red onion, diced 3 stalks celery, diced 2 carrots, diced 4 cloves garlic, roughly chopped 3 cups chicken or vegetable stock 1/2 cup fresh marjoram or oregano leaves 2 large eggs 2 bunches scallions, thinly sliced 1/2 cup finely chopped fresh parsley 2 teaspoons Old Bay Seasoning 1 pint raw shucked oysters with their liquor, roughly chopped Kosher salt and freshly ground pepper 1 cup grated parmesan cheese Instructions: Preheat the oven to 250 degrees F. Spread out the bread on 2 baking sheets; bake until dried out, about 1 hour, rotating the baking sheets as needed. Increase the oven temperature to 350 degrees F. Melt the butter in a large pot over medium-high heat. Add the bacon and cook until crisp, about 8 minutes. Remove 1/4 cup of the drippings, leaving about 1/2 cup in the pot. Add the onion, celery, carrots and garlic and cook, stirring, until softened, about 4 minutes. Remove from the heat and add 1 1/2 cups stock. Add the marjoram and set aside. Whisk the remaining 1 1/2 cups stock and the eggs in a large bowl. Add the scallions, parsley, Old Bay, oysters with their liquor and the vegetable-bacon mixture. Add the bread and mix until most of the liquid is absorbed. Season with salt and pepper. Transfer the mixture to a 3-quart baking dish. Sprinkle with the parmesan and bake until browned on top, 30 to 40 minutes. Let sit 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32911,"Radishes with Butter and Salt 2 bunches radishes with the tops intact Sea salt Good salted butter or Herbed Butter, recipe follows 1 French baguette, sliced diagonally and lightly toasted Instructions: Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature. Herbed Butter: 1/4 pound unsalted butter, at room temperature 1 1/2 teaspoons minced scallions 1 1/2 teaspoons minced fresh dill 1 1/2 teaspoons minced fresh parsley leaves 1/2 teaspoon freshly squeezed lemon juice 1/2 teaspoon kosher salt Pinch freshly ground black pepper Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32912,"Homemade Salt and Vinegar Chips Vegetable oil, for deep-frying 2 medium russet potatoes About 1 tablespoon distilled white vinegar
Kosher salt
Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until it registers 300 degrees F on a deep-fry thermometer. Instructions: Slice the potatoes by hand as thinly as possible, about 1/8 to 1/16 inch thick. Pat dry with paper towels. Put the vinegar in a small spray bottle or atomizer; set aside. Add about one-quarter of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 10 minutes. Transfer the chips to a paper towel-lined baking sheet and top with a generous sprinkling of salt. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches. Spritz a fine mist of vinegar all over the chips and serve immediately (you may not use all of the vinegar). ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 32913,"Fireworks Cheesecake Nonstick cooking spray, for greasing the pan One 15.25-ounce box chocolate cake mix (plus required ingredients) Two 1/4-ounce packets unflavored powdered gelatin Two 8-ounce packages cream cheese, at room temperature 1 1/2 cups confectioners' sugar 1/2 cup sour cream 1 tablespoon vanilla extract Juice of 1 lemon Pinch kosher salt 1 cup milk Super black gel food coloring, for decorating Navy blue gel food coloring, for decorating Lemon yellow gel food coloring, for decorating Bright pink gel food coloring, for decorating Orange gel food coloring, for decorating Instructions: Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Prepare and bake the cake batter in the prepared pan according to package directions for a 9-inch pan. Let cool completely in the pan and on a rack, about 1 hour. Meanwhile, combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, vanilla, lemon juice, vanilla and salt and beat until incorporated and smooth, about 1 minute.
Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat to combine, about 30 seconds. Remove 1 1/2 cups of the mixture to a medium bowl. Pour the remaining batter into the springform pan, on top of the cake, and refrigerate until slightly set, about 30 minutes.
Add the milk to the reserved batter. Spoon 2 tablespoons each of the batter into 3 small bowls. Add black and navy blue food coloring to the remaining batter in the medium bowl and stir until incorporated and the color of a dark night sky (about 1/4 teaspoon each). Remove 2 tablespoons of dark sky batter to a small bowl.
Add the yellow food coloring to one of the uncolored batters and stir until incorporated and neon yellow. Add the pink food coloring to another uncolored batter and stir until incorporated and neon pink. Add the orange food coloring to the last uncolored batter and stir until incorporated and neon orange.
Pour the dark sky batter from the medium bowl on the cheesecake and spread evenly to coat.
To make fireworks: Use a small spoon to drop a small pool of one of the colored batters on the cheesecake. On top of the colored pool, add a pool of the reserved dark sky batter; add a pool of colored batter on top of that (the batters will spread and form concentric circles as you add alternating spoonfuls of color). Repeat with more sky and colored batter until you have 4 or 5 colored concentric circles. Drag a long skewer from the center of each circle outward to create fireworks streaks. Repeat the process with the remaining colored batter, making some fireworks big and some small. Chill in the refrigerator until completely set, 4 hours and up to overnight. Remove from the springform pan before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32914,"Disco Inferno 1 ounce light rum 1/2 ounce Grenadine 1 ounce 151 proof rum Instructions: Chill light rum and grenadine in an ice filled shaker. Strain into a shot glass. Top with 151 rum and carefully ignite. (Recommended to blow the flame out before intake). ","[Rum, Grenadine]" 32915,"Gumbo 1/2 cup plus 1 tablespoon vegetable oil 1/2 cup all-purpose flour 8 ounces andouille sausage, cut into 1/2-inch pieces 1 1/2 pounds boneless skinless chicken thighs, quartered Kosher salt and freshly ground black pepper 1 tablespoon tomato paste 2 ribs celery, chopped (about 1 cup) 1 large onion, chopped (about 2 cups) 1 green bell pepper, chopped (about 1 1/2 cups) 1/4 teaspoon cayenne pepper 4 cloves garlic, finely chopped 4 cups chicken broth 2 tablespoons pickling spice 1 1/2 pounds medium shrimp (21 to 25 count), peeled and deveined, tails removed 1/2 teaspoon gumbo file Hot cooked white rice, for serving Instructions: Heat 1/2 cup of the vegetable oil in a cast-iron or other heavy-bottomed skillet over medium-high heat until very hot. Add the flour and whisk until combined and just beginning to brown. Reduce the heat to medium-low and continue to cook, whisking occasionally, until it is a deep peanut butter brown color, 15 minutes. Set the roux aside. Meanwhile, heat the remaining 1 tablespoon oil in a Dutch oven or large pot over medium heat. Add the sausage and cook, stirring occasionally, until the fat has rendered and is lightly browned. Remove the sausage with a slotted spoon to a bowl. Sprinkle the chicken pieces with 1 teaspoon salt and 1/4 teaspoon pepper and brown over medium heat in the sausage drippings. Remove the chicken from the pot and place in the bowl with the sausage. Stir in the tomato paste until smooth and slightly darkened (be careful not to burn), about 1 minute. Add the celery, onions, peppers and cayenne to the pot and continue to cook until softened, 8 to 10 minutes. Add the garlic and cook until just aromatic, about 30 seconds. Add the chicken broth and 2 cups water and bring to a simmer. Slowly whisk in the warm roux a bit at a time until combined. Tie the pickling spice in a bit of cheesecloth and add to the pot along with the chicken and sausage. Simmer all together until thickened and the flavors have blended, about 45 minutes. Add the shrimp and gumbo file and simmer until the shrimp are just cooked through and the gumbo has thickened, about 5 minutes. Remove and discard the pickling spice bundle. Taste and adjust the seasoning with additional salt and pepper. Serve the gumbo over rice. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 32916,"Bacon and Egg Salad Splash of white wine vinegar 2 eggs About 4 ounces/250 g trimmed frisee 4 slices bacon, cut into small pieces (about 4 ounces/110 g) About 3 tablespoons red wine or balsamic vinegar 1 to 2 tablespoons olive oil Fleur de sel and freshly ground pepper Instructions: Bring a shallow pan of water to a boil. Add the white wine vinegar. Reduce the heat to a simmer and stir to get the liquid moving in one direction, like a whirlpool. Break in the eggs, one at a time. Poach until the white is set, but the yolk still runny inside, 2 to 3 minutes. Lift them out with a slotted spoon, and set them on paper towel to drain. (You can trim the edges a little if you want to). Turn off the water, and cover to keep warm for reheating the eggs.
Wash the frisee and spin dry. Fry the bacon in a saute pan or wok until crisp, about 5 minutes. Deglaze the pan with the red wine vinegar and boil to reduce to about 2 teaspoons. Add enough oil to make a dressing. Toss the frisee in the pan for a few seconds just to coat; don't let it wilt. Divide among 2 plates and season with fleur de sel and pepper. Reheat the eggs in the water for a second or two, lift out, drain and set alongside each salad. Season, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32917,"Roasted Whole Branzino One 2-pound whole branzino 3 cloves garlic, sliced Olive oil, for drizzling Kosher salt and freshly ground black pepper 3 lemons, sliced 1 bunch thyme 1 bunch flat-leaf parsley, leaves chopped Instructions: Preheat the oven to 500 degrees F. Set a wire rack in a rimmed baking sheet. Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic then drizzle the fish with oil. Season heavily with salt and pepper. Stuff the fish cavity with the lemon slices and the thyme sprigs. Transfer the fish to the wire rack and roast in the oven until the flesh is flaky and cooked through, about 14 minutes. Remove and discard the thyme sprigs. Sprinkle with the parsley and serve. ","[Chenin Blanc, Vermentino, Grner Veltliner, Albari?o]" 32918,"Chicken Cacciatore 40 pounds chicken breasts, skinless and boneless 1 quart golden Italian dressing 1 cup Old Bay seasoning 7 large red peppers, sliced 7 large green peppers, sliced 4 onions, sliced 5 pounds mushrooms, sliced 1/2 cup chopped garlic Tony N' Tina's Marinara Sauce, recipe follows 2 large onions, diced 1/2 cup olive oil 8 (number 10) cans diced tomatoes (28 ounces each) 4 (number 10) cans tomato puree (28 ounces each) 1/2 cup salt 1/2 cup pepper 1/2 cup oregano 1/4 cup basil 1/2 cup garlic, chopped 1/4 cup sugar Instructions: Preheat oven: 350 degrees. Dice chicken in bite size cubes. Marinate chicken in the Italian dressing and Old Bay seasoning. Saute until 3/4's cooked. Drain off excess juice and place in chaffing dish. Place peppers, onions, mushrooms and garlic on top of the chicken. Cover with homemade Tony N' Tina's Marinara Sauce (about 1 1/2 half quarts). Bake for about 30 minutes. Saute onions and olive oil until onions are translucent (about 3 minutes). Add in diced tomatoes, then add tomato puree. Add the remaining ingredients and 2 cups water. Let simmer for about 6 hours. ","[Barolo, Barbaresco, Chianti, Rioja]" 32919,"Turkey Sopa Seca Casserole 1/4 cup extra-virgin olive oil, plus more for preparing the pan 10 ounces fine vermicelli noodles in bundles (fideo) 1 medium onion, diced 3 large garlic cloves, minced 1 teaspoon ground coriander 1 teaspoon dried Mexican oregano 1 teaspoon New Mexican cl powder 1 bay leaf 1 1/2 cups canned tomatoes and juices, crushed 1 to 2 chipotles en adobo, minced 1 1/2 cups chicken broth, homemade or low-sodium canned 2 cups diced cooked turkey, chicken, or smoked chicken breast Kosher salt and freshly ground black pepper 1 cup coarsely chopped queso anejo or feta cheese 1 cup sour cream 1 tablespoon finely chopped fresh coriander (cilantro) 1 lime, cut into wedges Instructions: Preheat the oven to 375 degrees F. Brush an 8 x 8-inch casserole dish with oil. Set aside. In a large skillet over medium heat, heat the oil. Add the raw noodle bundles, and saute turning with a pair of tongs until golden brown on both sides, about 5 minutes. Transfer the noodles and any pieces to a plate. Saute the onion in the same skillet, over medium heat, until light golden, about 4 minutes. Add the garlic, ground coriander, oregano, cl powder, and bay leaf, stirring until fragrant, about 30 seconds. Add the tomatoes and the chipotles, increase the heat to high, and cook for 2 minutes, until thickened. Add the broth and noodles to the skillet and season with salt and pepper to taste. Bring to a gentle simmer, lower the heat and cook for 5 minutes, breaking up the noodles with a spoon. Stir in the turkey. Turn the mixture into the casserole dish. Sprinkle the cheese over and cover with foil. Bake for 30 minutes. In a small serving bowl, stir together the sour cream and fresh coriander. Serve the casserole with the flavored sour cream and the lime wedges on the side. ","[Rioja, Tempranillo, Garnacha, Barbera]" 32920,"Stuffed Zucchini Blossoms with Heirloom Tomato Salad 1/2 pound fresh mozzarella, patted dry and cubed 1/4 cup grated Parmesan 1/4 cup chiffonade basil leaves 8 zucchini flowers 3 to 4 heirloom tomatoes, cut into wedges (use different sizes and colors) 3 to 4 scallions, sliced super thin on the bias Kosher salt Red wine vinegar High quality extra-virgin olive oil 1 cup all-purpose flour 1/2 to 3/4 cup white wine Peanut oil or vegetable oil, for frying Instructions: In a medium bowl, toss together the mozzarella, Parmesan and 2 tablespoons of the basil chiffonade. Gently stick your finger inside the flower all the way to the base where the flower meets the stem and carefully break off the stamen. When doing this be careful not to rip through the flower. Squeeze 2 tablespoons of the mozzarella mixture into an oblong shape and gently stuff it into each flower. Squeeze the flower around the cheese to close. Reserve. Toss the tomatoes together with the scallions and remaining basil in a large bowl. Sprinkle with salt and add a drizzle of red wine vinegar and extra-virgin olive oil. Taste to make sure it is delicious and adjust seasoning, if needed. In a small bowl, combine the flour and 1/2 cup of white wine. Mix until it becomes a loose batter adding more white wine, if necessary. Add peanut oil to a saucepan until it reaches a depth of 1-inch. Heat the oil over medium-high heat. Test the oil by dropping a couple of beads of the batter into it. When they float instantly the oil is ready. If the oil begins to smoke, it is too hot. Set up a paper towel drying situation before frying the flowers. Dip the flowers, 1 at time, into the batter and carefully drop them into the oil. Fry on both sides until they are golden brown, about 3 to 4 minutes. Remove the flowers from the oil, drain on paper towels and sprinkle with salt. Continue with the remaining flowers. Arrange the tomato salad on 4 salad plates and top each plate with 2 flowers. What a delicious flower! ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 32921,"Strawberry Almond and Brie Grilled Sandwiches 3 tablespoons Smucker's? Orchard's Finest? Pacific Mountain Strawberry Preserves 4 slices raisin bread 2 tablespoons sliced almonds 1/2 teaspoon finely chopped fresh mint leaves 4 oz. wedge of brie, rind removed, cut into 1/4-inch slices Crisco? Butter Flavor No-Stick Cooking Spray Powdered sugar for garnish Instructions: SPREAD 1 1/2 tablespoons of preserves on each of 2 slices of bread. Sprinkle each with half of the almonds and mint. Arrange sliced brie to cover. Top with remaining two slices of bread. HEAT large skillet over medium heat. Spray top of sandwiches with no-stick cooking spray. Place sandwiches, sprayed side down, in heated skillet. Cover skillet and brown sandwiches for 2 to 3 minutes or until golden brown. Spray tops of sandwiches before turning to brown second side. REMOVE sandwiches from skillet. Allow to rest covered, about 3 minutes. Cut into quarters and serve warm. Sprinkle with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 32922,"Applesauce Spice Cake 2 1/4 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 cup brown sugar, firmly packed 1/2 cup Filippo Berio? Extra Light Olive Oil plus some, for greasing pan 1 1/2 cups applesauce 1 cup raisins 1 cup coarsely chopped walnuts Powdered sugar for dusting or sweetened whipped cream for frosting, optional Instructions: Preheat oven to 375 degrees F. Grease a 9-inch square pan with olive oil. In a medium bowl combine flour, baking soda, cinnamon, nutmeg, and cloves. In a large bowl mix brown sugar and olive oil on medium speed with an electric mixer. Mix until blended. Add applesauce and mix well. Add flour mixture all at once. Beat on low speed until well blended. Stir in raisins and walnuts. Spoon batter into the prepared baking pan. Bake 20 to 25 minutes or until lightly browned. Cool completely on a wire rack. Cut into squares. Serve plain, dusted with powdered sugar, or frosted with whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32923,"Parmesan Cheese Straws 1/2 pound store-bought puff pastry 1 cup freshly grated Parmesan cheese 1 teaspoon sweet paprika 1 egg mixed with 1 teaspoon water Instructions: Preheat oven to 425 degrees. Roll the dough into a rectangle about 1/4-inch thick. Brush with some of the egg wash and sprinkle with half of the Parmesan and paprika. Gently run the rolling pin over the dough to press the cheese mixture into it. Turn the dough over, brush it again with egg wash and sprinkle with remaining cheese and paprika. Again, gently run the rolling pin over the dough to press the cheese into it. Transfer the dough to a baking sheet lined with parchment paper and chill for at least 30 minutes. Line a baking sheet with a piece of parchment paper that does not extend all the way to the end, leaving about 1 inch of baking sheet uncovered. With a pastry wheel or sharp knife, cut the dough lengthwise into 1/2-inch strips. Twist the strips corkscrew fashion and arrange 1/2 inch apart on the parchment lined baking sheet. Press the ends of the strips onto the bare baking sheet at each end so they stick and hold the dough stretched and in place. Bake in the oven for 10 minutes, or until puffed and golden. Cut crosswise into 4-inch lengths while hot and let cool on racks. Note: Straws may be stored in air-tight containers for 1 to 2 days. Keep in a cool, dry place. Crisp in the oven before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32924,"Purple Peruvian Potato and Bell Pepper Low-Fat Salad in a Cilantro and Olive Vinaigrette 2 pounds small to medium-sized unpeeled purple potatoes (use Yukon Gold or peeled Idaho as substitutes) 1 red onion, roasted and coarsely chopped 1 tomato, roasted and coarsely chopped 1 roasted yellow bell pepper, seeded and julienned 1 cup mesclun lettuce (i.e. Bibb, radicchio, arugula, baby spinach, etc.) 1/2 cup Kalamata olives, pitted and finely chopped Cilantro and Olive Vinaigrette, recipe follows 1/2 cup canola oil 1/4 cup balsamic vinegar 1 teaspoon finely chopped cilantro leaves 1 teaspoon chopped shallots 3 tablespoons nicoise olives, pitted and finely chopped 1 1/2 teaspoons Pommeroy mustard 1 tablespoon honey Instructions: Place the potatoes in a large saucepan, cover with cold water and add salt. Cover, bring to a boil and continue to boil 12 to 15 minutes until the potatoes are cooked al dente (cooked through but not overdone). Drain and set aside. In a large bowl combine the yellow pepper, mesclun lettuce and Kalamata olives. Add the roasted onion and tomato. When the potatoes have cooled down a bit, slice them into small chunks. Add the potatoes to the vegetables in the bowl, and pour the vinaigrette on top. Gently toss to coat. Season with salt and pepper to taste and serve at room temperature (or save in the refrigerator for up to 2 days). Put all the ingredients in a blender and mix at medium speed until well-blended. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 32925,"Crispy Hawaiian Fried Rice 3 tablespoons vegetable oil 4 to 5 slices deli ham
1 teaspoon barbecue spice rub
3 scallions, sliced thin on the bias, white and green parts separated
4 cups cooked rice
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon cl garlic sauce, cl paste or curry paste, optional
1 tablespoon grated fresh ginger
1/2 cup frozen peas
1/4 cup fresh, frozen or canned pineapple, chopped
1 large egg, cooked sunny-side up
1 teaspoon canned french-fried onions
1 teaspoon black sesame seeds
Instructions: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the ham, barbecue spice and scallion whites. Saute for 2 to 3 minutes. Lower the heat to medium. Toss the rice with the remaining 2 tablespoons oil in a medium bowl. Add to the skillet and quickly stir so the ham and scallions get evenly distributed in the rice. Cook without stirring for 5 minutes so the bottom gets crispy. Combine the hoisin, soy, cl sauce and ginger in a small bowl and whisk together. Add the sauce to the skillet along with the peas and pineapple. Stir gently to combine, retaining the crispy bottom. Serve immediately topped with the fried egg, french-fried onions, sesame seeds and scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32926,"Breakfast Pizza 3 slices thick-cut bacon, sliced into 1/2-inch pieces 1 small red onion, sliced Kosher salt and freshly ground black pepper 1/4 cup sun-dried tomatoes packed in oil, chopped
1 tablespoon fresh oregano leaves, chopped 1 clove garlic, minced One 9- by 11-inch flatbread, such as lavash or four 6-inch round flatbreads 1/2 cup shredded provolone 1/2 cup whole milk ricotta 1 tablespoon vegetable oil 4 large eggs Fresh basil leaves, torn Instructions: Preheat the oven to 425 degrees F. Cook the bacon in a large nonstick skillet over medium heat until the fat is rendered and the bacon is crisp, about 8 minutes. Remove using a slotted spoon to a paper-towel-lined plate. Add the onions to the bacon drippings and cook until very soft, about 10 minutes. Add the sun dried tomatoes, oregano and garlic. Cook until fragrant, about 2 minutes.
Brush the flatbread with some of the sun-dried tomato oil, and then spread the onion mixture on the flatbread. Sprinkle with the bacon and provolone and spoon the ricotta in large dollops over the surface. Place the pizza in the oven and bake until the edges of the flatbread are crisp and the cheese is melted and lightly browned, about 10 minutes.
Meanwhile, wipe out the skillet used to cook the onions. Heat the skillet over medium heat and add the oil. Carefully break the eggs into the skillet, sprinkle with salt and pepper and cook until the whites are set, 4 to 5 minutes.
If using lavash, cut the pizza into 4 pieces. Place a fried egg on each piece. Scatter the torn basil leaves over the top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 32927,"Roasted Rosemary Turkey Breast 1/4 cup unsalted butter, softened 2 tablespoons fresh rosemary leaves, chopped 4 cloves garlic, minced 1 tablespoon fresh sage, chopped 2 1/2 teaspoons dry mustard 1 teaspoon orange zest Salt and freshly ground black pepper 1 (6-pound) fresh turkey breast, on the bone, rinsed and patted dry 2 stalks celery, cut into 2-inch pieces 2 small carrots, peeled and cut into 2-inch pieces 2 small onions, peeled and quartered Instructions: Preheat the oven to 325 degrees F. In a small bowl, combine the softened butter, rosemary, garlic, sage, dried mustard, orange zest, salt, and pepper. Carefully lift the skin from the turkey breast and rub half of the seasoned butter directly onto the breast. Rub the rest of the seasoned butter on the skin. Season the turkey breast generously with salt, and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat, breast-side up in the pan. Roast for about 2 hours or until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 20 minutes. Cook's Note: the breast temperature will continue to rise as it rests. Carve the turkey breast and serve with the pan juices. Reserve the leftovers for oven-roasted turkey sandwiches. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32928,"Cheese and Bacon Biscuits Drizzle of EVOO 2 slices smoky bacon, finely chopped 1 small box of biscuit mix, such as Jiffy or measured mix for 8 drop biscuits * make to package directions 1 cup shredded sharp all natural yellow cheddar cheese 1/4 teaspoon nutmeg, freshly grated Instructions: Preheat oven to package directions. Heat a small skillet over medium-high heat with a drizzle of oil, add bacon and cook 2 to 3 minutes to crisp. Place biscuit mix in bowl, add bacon and 1 tablespoon drippings, nutmeg. Continue to package directions and form biscuit dough, fold in half cheese, arrange drop biscuits on baking sheet and top with a sprinkle more cheese, bake 10 to 12 minutes to golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32929,"Chocolate Raspberry Ice Cream Sandwiches 3 pints vanilla ice cream, softened 2/3 cup raspberry preserves
1 3/4 cups all-purpose flour, plus additional for dusting 1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups packed light brown sugar
1 stick unsalted butter, at room temperature
1 teaspoon vanilla extract
1 large egg
Red and blue sprinkles, to coat
Instructions: For the ice cream: Line a 9-by-13-inch baking dish with plastic wrap. Spoon the ice cream into a large bowl, then add the preserves. Mix the preserves into the ice cream, leaving it somewhat swirled if possible. Spread the ice cream evenly in the prepared baking dish. Cover with plastic wrap and freeze until very firm, at least 3 hours. For the cookies: Meanwhile, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together the flour, cocoa powder, baking powder and salt in a bowl. Beat together the sugar and butter in a separate large bowl with an electric mixer until light and fluffy, about 3 minutes. Add the vanilla and egg and beat to combine. Add the flour mixture a little at a time, beating until incorporated; knead with your hands a few times to mix in the remaining flour and bring everything together. Turn the dough out onto a lightly floured piece of parchment. With a floured rolling pin, roll the dough out to a 1/4-inch-thick circle, about 12 inches in diameter. Cut out as many 3 1/2-inch rounds as possible. Gather the scraps and cut out more rounds. Repeat until you have 12 rounds. Arrange the cookies on the prepared baking sheets about 1/2 inch apart. Bake until just set on top, about 8 minutes. Cool completely on the baking sheets on a rack. Assemble the cookies: Working quickly, remove the plastic wrap from the ice cream and use a 3-inch cookie cutter to cut out a round of ice cream (lift the plastic wrap from the bottom to help you lift out the round). Sandwich the ice cream between 2 cookies. Sprinkle on red and blue sprinkles along part of the sides and immediately transfer the ice cream sandwich to a plate in the freezer. Repeat with the remaining cookies to make 6 ice cream sandwiches. (The ice cream scraps can be gathered and kept frozen in an airtight container). Freeze the sandwiches until firm enough to serve, 3 to 4 hours.
","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 32930,"Tarte Tatin 6 large apples, preferably Golden Delicious juice of 1 lemon 1 1/2 cups granulated sugar 6 tablespoons butter approximately 14 oz. puff pastry 8 ounces creme fraiche 1/4 cup sugar 2 teaspoons vanilla extract Instructions: Tarte Tatin Peel the apples, cut in quarters, remove the cores (cutting each quarter at the core so it has a flat side), and toss the quarters in a large bowl with the lemon juice and 1/2 cup of the sugar. Let rest for 1/2 hour. Melt 4 tablespoons of the butter in a round, 10\ cast-iron skillet over medium-high heat. Cover with the remaining cup of sugar, sprinkled over the butter in an even layer. Add the apple quarters to the pan, arranging them in a decorative pattern, rounded side down. Top the apples with the remaining 2 tablespoons of butter, cut into little bits. Cook the apples over medium heat for approximately 40 minutes, occasionally spooning the bubbling liquid over the apples. This part of the recipe takes almost constant surveillance. In a few minutes, you will begin to see brown caramel bubbling up in the part of the pan over direct heat. Immediately shift the pan so that other non-browned parts go over the direct heat. Over 40 minutes, you may have to shift the pan a dozen times or more to get things evenly browned. The apples are ready when the liquid in the pan has turned to a thick dark-tan ooze. The apples should still be slightly resilient. Do not allow the apples to get entirely soft, or the liquid to turn dark brown. This part of the tarte tatin can be prepared hours in advance, or you can proceed immediately with the recipe. Pre-heat an oven to 375 degrees. Flour a work surface and place the sheet of puff pastry on it. Roll out the pastry until it is slightly larger than the interior of the apple pan. Lay it over the apples, tucking any protruding edges under the apples in the pan. Place the apple pan in the oven and cook for approximately 30 minutes, or until the puff pastry has risen and cooked. The pastry should be dry and flaky inside. Remove from the oven, and let the tarte rest for a few minutes. Place a large, round platter over the tarte and flip it over, releasing the tarte from the pan. The browned apples will be on top, the pastry on the bottom. Serve hot, if desired. You can also serve this tarte warm--my preference--about one hour after cooking. You can also serve it room temperature, or cold. Serve with Vanilla Creme Fraiche, if desired. Vanilla Creme Fraiche Blend ingredients together in a mixing bowl. Pour along tarte tatin. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 32931,"Carolina BBQ Sandwich 3 pounds bone-out Boston butt 1 tablespoon Cajun spice Salt and freshly ground black pepper 3 cups medium-dice mixed carrots, celery and onions 2 bay leaves Chicken stock, for covering pork 1/3 cup stone-ground mustard 2 tablespoons hot sauce 2 tablespoons white balsamic vinegar 1 tablespoon brown sugar 1 teaspoon cumin 1 teaspoon paprika Six 4 1/2-inch brioche buns, halved and warmed 2 cups prepared coleslaw
Instructions: Preheat the oven to 325 degrees F. Sprinkle the Boston butt with the Cajun spice, 1 tablespoon salt and 1 teaspoon pepper and put in a deep roasting pan. Add the diced vegetables and bay leaves, and then cover with chicken stock. Wrap with plastic wrap and tightly cover with foil. Roast until tender, 2 to 2 1/2 hours. Remove the pork from the stock and let cool. Remove the fat from the stock and measure out 1 cup of the stock and cooked vegetable mixture. Let cool slightly, and then put in a blender. Add the mustard, hot sauce, white balsamic, brown sugar, cumin, paprika and some salt and pepper and puree until smooth. Taste the sauce and add more salt and pepper if needed. Shred the pork with two forks. In a saucepot over medium-low heat, add the pulled pork and toss with the sauce to coat, stirring throughout. Warm, stirring, until hot, about 15 minutes. To assemble the sandwiches: Stack the bottom brioche buns with some sauced pork and top with the coleslaw followed by the bun tops. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]

" 32932,"Scrambled Eggs 2 eggs, lightly beaten 1 tablespoon snipped chives Salt and pepper 1 tablespoon unsalted butter Instructions: Add salt and pepper and chives to eggs. In a small skillet, slowly melt butter over low heat. When foaming subsides, add the eggs and stir continuously over very low heat until the eggs form into a soft creamy mass. When they have almost entirely congealed, remove skillet from heat and continue to stir until silky velvet small curds are formed. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 32933,"Sweet or Savory Pate a Choux 1 cup water 3/4 stick butter (6 tablespoons) 1 tablespoon sugar plus 1/8 teaspoon salt (for sweet) 1 teaspoon salt (for savory) 5 3/4 ounces flour 1 cup eggs, about 4 large eggs and 2 whites Instructions: Preheat oven to 425 degrees F. Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32934,"Panzanella (Tuscan Bread and Tomato Salad) 4 large vine ripened tomatoes, cut into large cubes or wedges 1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups) 1 1/4 cups thinly sliced red onions 2 teaspoons minced garlic 1/4 cup red wine vinegar 1/2 cup Italian extra-virgin olive oil 1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces Salt and freshly ground black pepper Instructions: In a large bowl, combine the tomatoes, bread, and onions. In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve. ","[Chianti, Barbera, Vermentino, Gavi]" 32935,"Gnocchi with Cinnamon Butter 3/4 cup butter (1 1/2 sticks) 1 cinnamon stick 1 package storebought gnocchi Salt 1 tablespoon sugar, plus more to taste 1 teaspoon ground cinnamon Instructions: Melt the butter with the cinnamon stick in a heavy medium skillet over medium heat until melted, about 2 minutes. Remove from the heat and set aside. Cook the gnocchi in a large pot of boiling salted water until all the gnocchi rise to the surface, about 3 minutes. Discard the cinnamon stick from the butter sauce and reheat the sauce over low heat. Using a slotted spoon, transfer the cooked gnocchi to the hot cinnamon butter in the skillet. Sprinkle with the sugar and cinnamon. Toss to coat and add more sugar, to taste. Spoon the gnocchi and butter sauce into shallow bowls and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 32936,"Churned Passion Fruit with Mango Fritters, Honey Crisp and Garam Masala 8 ounces passion fruit sauce 1 pint coconut ice cream 12 Mango Fritters, recipe follows Honey Crisps for garnish, recipe follows Garam Masala Sugar for garnish, recipe follows 4 ounces salted butter 4 ounces brown sugar 1/4 cup clover honey 3 ounces all-purpose flour Canola oil for deep frying 1/2 cup all-purpose flour, plus extra for rolling 5 ounces soda water 2 large mangoes, peeled and cut into 1-inch slices Powdered sugar for dusting 1/4 cup sugar 1/4 teaspoon ground coriander 1/8 teaspoon ground cumin 1/2 teaspoon chili powder 1/8 teaspoon cinnamon powder 1/2 teaspoon ground ginger 1/8 teaspoon ground clove 1/2 teaspoon salt
Instructions: Drizzle the passion fruit sauce evenly among 4 plates. Place 1 scoop of ice cream on top of the sauce. Garnish the ice cream with a shard of Honey Crisp. Arrange the Mango Fritters next to the ice cream. Serve each plate with a small dish of Garam Masala Sugar.
Preheat oven to 325 degrees F.
In a medium saucepan, melt the butter, sugar and honey over medium heat. Whisk in the flour until smooth. Set aside to cool. Once cooled, spread the mixture into a thin, even layer on a nonstick baking mat. Bake for 8 to 10 minutes. Allow to cool and break into shards.
Heat oil to 350 degrees F.
Place the flour in a medium bowl and create a well in the center. Pour the soda water into the well and mix to combine.
Roll the mango slices in the extra all purpose flour, shaking off any excess. Then, dip the slices into the batter and fry in 350 degrees F oil until golden brown. Remove from the oil and drain on paper towels. Dust with powdered sugar. In a small bowl, combine all the ingredients. Mix well. ","[Syrah, Pinotage, Tempranillo, Grenache Blanc]

" 32937,"Pink Lemonade Shots 6 large lemons Two 1/4-ounce envelopes unflavored gelatin 1/2 cup sugar 3/4 cup pink lemonade 3/4 cup cherry soda 3/4 cup vodka Instructions: Halve the lemons lengthwise and gently scrape out the pulp and white pith with a spoon or melon baller. Put the rinds in muffin tins or fit them into a pan so they can be filled without tipping over.
Put 3/4 cup cold water in a small saucepan, sprinkle the gelatin evenly over the top and let it absorb the water for 2 minutes. Bring the water just to a boil and whisk until the gelatin is fully dissolved. Remove from the heat and whisk in the sugar until dissolved.
Transfer the gelatin mixture to a bowl and stir in the pink lemonade, cherry soda and vodka. Spoon the mixture into the lemon rinds. Refrigerate overnight.
Carefully slice each lemon half into 2 wedges and serve. ","[Prosecco, Moscato, Vinho Verde, Cava]" 32938,"Balsamic Glazed Grilled Plums with Vanilla Ice Cream 4 ripe plums, California red or dark skinned, halved and pitted Extra-virgin olive oi , for drizzling 1/2 cup balsamic vinegar 1 tablespoon brown sugar 1 teaspoon vanilla extract 1 tablespoon lemon juice 1/4 teaspoon ground black pepper 1 pint vanilla bean ice cream Instructions: Preheat a grill pan to high heat. Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side. While fruit is grilling, pour balsamic vinegar into a small pot and place pot over medium high heat. When vinegar heats to a boil, reduce vinegar by half, 1 to 2 minutes. Combine sugar, vanilla and lemon juice and pepper in a small bowl. Whisk in warm balsamic vinegar. Place hot, grilled fruit on dessert plates. Drizzle the balsamic glaze over fruit and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 32939,"Just-Add-Water Shrimp Paella Soup 1/2 cup cooked white rice 2 tablespoons frozen corn 2 tablespoons frozen peas 3 to 5 pieces cooked shrimp, depending on size 1 ounce dried chorizo, sliced thinly and cut into bite-size pieces 2 tablespoons chopped roasted red pepper 1 teaspoon tomato paste 1/2 teaspoon chicken base (see Cook's Note) 1/4 teaspoon smoked paprika Kosher salt Instructions: Put the rice, corn, peas, shrimp, chorizo, red pepper, tomato paste, chicken base, paprika and heaping 1/4 teaspoon salt in the container. Secure the lid, and refrigerate until using, up to overnight. When ready to eat, add boiling water to cover (about 1 cup). Stir gently, cover and let sit until the vegetables and shrimp are warmed through, 3 to 4 minutes. ","[Rioja, Tempranillo, Garnacha, Cava]" 32940,"Sauteed Shrimp with Ancho Chiles and Garlic 3/4 cup olive oil 25 garlic cloves, peeled and thinly sliced 1 3/4 pounds rock or medium shrimp, peeled and deveined 1 1/2 teaspoons salt 3/4 teaspoon freshly ground pepper 3 large ancho chiles, wiped clean, stemmed, seeded and finely julienned 1 cup fish stock or clam juice Juice of 3 limes 1 bunch Italian parsley, leaves only, chopped Instructions: In a large skillet, heat the olive oil over medium-low heat. Cook the garlic slices until tender but not brown. Transfer with a slotted spoon to paper towels and reserve. Turn the heat under the pan to high. Quickly toss the shrimp with the salt and pepper in a bowl. When the oil is nearly smoking, add the shrimp. Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until the shrimp are still slightly undercooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid in the pan as possible. Return the pan to the burner and reduce the heat to medium. Add the garlic slices and anchos and saute, stirring frequently, until the oil begins to turn orange from the chiles. Stir in the fish stock or clam juice, along with the shrimp and any juice that has collected on the platter. Add the lime juice and parsley, bring to a boil and remove from the heat. Serve immediately over white rice. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 32941,"Beet and Burrata Cheese in Croustade 3 medium sized red beets 3 medium sized yellow beets 3 medium sized candy striped beets 1/4 cup red wine vinegar 1/2 cup extra-virgin olive oil 1 shallot, minced 50 packages crackers or croustades 1 package burrata cheese 2 tablespoons parsley, chopped, optional Fresh ground black pepper Instructions: Cook the beets in their own pots so the colors do not bleed together. Start the beets in cold, salted water and bring to a boil. Continue to boil until fork tender. Remove from the water and peel. The beets are easier to peel when warm. Cut the beets into 1/4-inch dice. Toss the beets with the red wine vinegar, olive oil, and the shallots. Fill each croustade, or top each cracker with burrata cheese. Top each with the beet salad and sprinkle them with parsley and fresh ground black pepper. Serve on a nice platter. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 32942,"Chocolate Caramel Toffee Cupcake 2 cups all-purpose flour 2 cups granulated sugar 1 cup milk 3/4 cups unsweetened cocoa 1/2 cup vegetable oil 2 teaspoons vanilla extract 1/2 teaspoon salt 2 eggs 1 teaspoon baking soda Caramel, recipe follows Whipped Frosting, recipe follows Toffee, recipe follows 1 1/2 cups granulated sugar 3/4 cups milk 1/2 cup unsalted butter 3 teaspoons vanilla extract 1/2 teaspoon salt 1 1/2 cups heavy cream, chilled 1/3 cup confectioners' sugar 1 teaspoon vanilla extract Nonstick spray 2 cups butter 2 cups granulated sugar One 2.6-ounce chocolate bar Instructions: Preheat the oven to 350 degrees F. Place 24 cupcake liners in a cupcake pan.
In a large bowl, mix together the flour, granulated sugar, milk, cocoa, vegetable oil, vanilla extract, salt and eggs. Mix until smooth. Add the baking soda to 1 cup water. Add baking soda mixture to the batter. Mix well (the batter will be thin). Pour the batter into baking cups, filling three-quarters of the way up. Bake for 12 to 15 minutes. To assemble: Place the Caramel in a pastry bag fitted with a small tip. Push the tip through the bottom of paper liner to fill each cupcake. Add the Whipped Frosting to a pastry bag fitted with a large tip. Pipe a swirl of the frosting onto each cupcake, covering the filling. Sprinkle the Toffee over the frosting. Transfer the cupcakes to the refrigerator and chill for at least 30 minutes. In a large saucepan, stir together the granulated sugar, milk, butter, 2 teaspoons vanilla extract and the salt. While stirring, bring to a boil. Cook for 7 minutes. Remove from the heat, and stir in the remaining teaspoon of vanilla extract. Let cool. Chill the bowl of a stand mixer in the freezer.
Add the heavy cream to the chilled bowl. Whip with the whisk attachment on medium-high speed until soft peaks form. Add the confectioners' sugar and continue to whip until thoroughly combined and stiff peaks form. Be careful not to over beat. Blend in the vanilla extract. Spray a large cookie sheet with nonstick spray. Combine the butter, granulated sugar and 1/2 cup water in a heavy pan. Stir constantly at a simmer until the mixture turns brown (like a brown paper bag). Pour the mixture onto the prepared cookie sheet. Break the chocolate bar onto the toffee while still hot. With the back of a spoon, spread the chocolate evenly. Let cool and then break into small pieces. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

" 32943,"Tender and Tasty Pie Pastry 1 1/4 cups all-purpose flour, bleached 3/4 cup cake flour 1/2 teaspoon salt 1 tablespoon sugar 2 sticks butter, chilled and cubed (8 ounces/1 cup/ 1/2 pound) 3 tablespoons vegetable shortening* 1/4 cup sour cream 1/2 lemon, juiced 1 egg yolk, beaten slightly Instructions: Combine dry ingredients in a chilled large stainless steel bowl. Cut in butter with pastry blender or 2 knives and incorporate the fat thoroughly into the flour to resemble a consistency of coarse meal. Add shortening, sour cream and lemon juice, mix well and refrigerate for at least 1 hour Grease and flour a 9-inch pie pan. Remove dough from refrigerator, divide mixture into 2 disks. Keep 1 disk in the refrigerator until ready for top crust. Roll dough out on a floured surface between waxed paper. Carefully transfer the bottom crust to the pie pan and trim the overhanging excess. Chill for 15 minutes to help set dough in the pan. Brush bottom with egg yolk to seal. Fill with your favorite fruit filling. Roll out remaining disk as you did for the bottom crust. Cover the pie with remaining dough. Seal and crimp the edge. Cut vents in the top crust. Bake in the bottom half of a preheated 400 degree oven for 30 minutes. Cool thoroughly before cutting. *Variation: Substitute vegetable oil for shortening for a pat in the pan crust. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32944,"Sweet Potato-Corn Muffins Vegetable oil for greasing muffin cups, plus 1/4 cup 3 slices bacon 3/4 cup all-purpose flour 1 1/2 cups yellow cornmeal 2 teaspoons baking powder 1 tablespoon sugar Pinch salt 1 egg, slightly beaten 1 cup mashed sweet potato 1/2 cup buttermilk, plus more as needed Instructions: Preheat the oven to 350 degrees. Grease 12 standard muffin cups and place in the oven to heat. In a skillet, cook the bacon until crisp. Drain on paper towels, crumble, and set aside in a bowl. In a large bowl, stir the flour, cornmeal, baking powder, sugar, and salt together. In a medium bowl, mix the egg, oil, sweet potato, and 1/2 cup buttermilk together. Stir the wet ingredients into the dry ingredients just until blended; the batter should be slightly lumpy. Add another 1 to 2 tablespoons of buttermilk if the dough seems too stiff. Gently fold in the bacon. Spoon into the prepared muffin cups. Bake for about 25 minutes, or until the muffins are browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 32945,"Warm Spinach Salad with Eggs and Bacon 1/4 cup olive oil and vinegar dressing 4 cups bagged baby spinach 1 cup quartered artichoke hearts 2 hard boiled eggs, sliced 1/4 cup crumbled real bacon pieces Instructions: In a microwave-safe bowl, heat dressing in microwave on HIGH for 30 seconds. In a large bowl, combine spinach, artichoke hearts, eggs, and bacon. Pour warm dressing over top and toss to dress salad. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 32946,"Pie Crust 2 cups all purpose flour 1/2 teaspoon salt 5 ounces chilled unsalted butter, cut into 10 tablespoons 5 tablespoons chilled vegetable shortening 1/4 cup or more ice water 8 medium large apples such as Macouns, Granny Smiths, Greenings 1 large lemon 1/3 to 1/2 cup sugar 2 tablespoons flour 1/8th teaspoon ground cinnamon 2 tablespoons butter cut into small pieces Instructions: In a food processor combine the flour and salt and process for a second to blend. Add the butter and shortening and process, by pulsing the machine, for a few seconds or until the mixture resembles coarse meal. Add ice water a bit at a time and pulse for a few seconds just until combined. Remove the dough from the processor. Divide the dough into equal two pieces. Flatten each piece into a round flat disk, wrap and refrigerate for an hour. Lightly flour a pastry board or kitchen counter. Take one piece of pastry out of the refrigerator. Lightly flour your rolling pin. Roll the dough, starting from center of the round, and working up in one direction only, turning the pastry continuously to prevent it from sticking to the counter. Using a 9inch pie plate as guide, roll out your pastry so it is 1/8th-inch thick and about 2 inches wider in circumference than the pie plate. Brush off excess flour and fold pastry circle in half and in half again so that it forms a triangle. Set point of dough in center of pie plate and unfold it gently. Allow pastry to hang over edges gently. Fill the dough (see below for filling). Roll out second piece of pastry in same manner but after you have folded it in quarters, cut some decorative little vents into it. Reserve, covered. ROLLING OUT THE DOUGH. Preheat the oven to 425 degrees. Set shelf in middle of oven. Peel, core and slice the apples into eighths. Grate the zest and juice the lemon. In a mixing bowl toss the apples with grated lemon zest and juice, sugar, flour, cinnamon and butter. Mound the apples, making them as high as possible in the center. Lay the second round of pastry over the apples, pressing top and bottom crusts together. Trim edges with scissors, leaving a bit of an overhang (about 1/2-inch). Fold the overhang over the top and press together. Crimp the rim with a fork or press with your fingers. Set pie on a baking sheet and bake for 15 minutes. Lower the heat to 350 degrees and bake for another 35 to 40 minutes or until golden. (Check pie halfway through baking time and protect edging with foil if necessary.) Remove pie from oven and cool on a wire rack until warm. Serve with wedges of sharp cheddar cheese for dinner (or with vanilla ice cream for dessert). one double crusted pie, serving 4 to 6. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32947,"Clam, Sweet Potato and Corn Bake 2 sticks (16 tablespoons) unsalted butter, 1 stick melted, 1 stick cubed 1 tablespoon seafood seasoning
2 teaspoons chili flakes 4 medium sweet potatoes, quartered or sliced in half depending on how big they are (they should be around the same size as the corn halves)
4 ears of corn, shucked and cut in half Kosher salt and freshly ground black pepper 4 cups chicken stock
2 bottles (24 ounces) IPA beer
12 cloves garlic, skin on
2 red onions, skin on, quartered
2 pounds chorizo sausage 4 dozen littleneck clams, cleaned
Lemon wedges, for serving Few dashes of hot sauce Instructions: Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly. To a large mixing bowl, add the melted butter, seafood seasoning and chili flakes. Mix to combine. Add the potatoes and corn and toss to coat. Season with salt and pepper. Transfer to a steamer basket. To the bottom of a steam pot, add the chicken stock, beer, garlic, onions and a pinch of salt and black pepper and cover with a lid. Place the steamer basket onto the steam pot and place on the grill. Steam until the corn and potatoes are cooked three-quarters of the way through, 15 to 20 minutes. Meanwhile, sear the chorizo on all sides until the skin is charred, 2 to 3 minutes per side, then add to the steamer basket. Cover with the lid and cook for 5 more minutes. Add the clams, cover and cook until the clams have steamed open, 5 to 8 minutes. Pour the clams, chorizo, potatoes and corn onto a paper-lined table. Garnish with lemon wedges. Strain the broth into a smaller pot. Whisk in the cubed butter and hot sauce. Pour into mugs and serve alongside the clam bake. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 32948,"B and Tea 1/2 cup sugar 1/4 cup fresh mint leaves 1 1/2 ounces bourbon, such as Jim Beam Black 1 1/2 ounces good-quality black tea, such as City Harvest Black Tea, strong brewed and chilled 1/2 ounce fresh lemon juice 1/2 ounce fresh lime juice Orange slice Ice cubes Fresh mint sprig, for garnish Instructions: For the mint syrup: Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil. Cook until the sugar has melted. Stir in the mint and let steep 30 minutes. Strain the mint leaves. For the cocktail: Combine the bourbon, tea, lemon juice, lime juice and 2 ounces mint syrup in a cocktail shaker and shake for 5 seconds. Rub the orange slice around the rim of highball glass and fill with ice. Pour the cocktail over the ice and garnish with the mint sprig. SERVINGS: 1 Calories: 230 Total Fat: 0 grams Saturated Fat: 0 grams Protein: 0 grams Total carbohydrates: 35 grams Sugar: 33 grams
Fiber: 0 grams Cholesterol: 0 milligrams Sodium: 2 milligrams ","[Bourbon, Gin, Rum, Brandy]

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 Kosher salt and fresh" 32949,"Microwave Toasted Pine Nuts 1/2 cup pine nuts 1 teaspoon kosher salt Instructions: Place the pine nuts in a small, fine mesh strainer and rinse under cold water. Toss with the salt. Transfer the nuts to a small brown paper bag, fold over the bag and microwave on high for 1 to1 1/2 minutes. Remove the bag from the microwave and set aside to cool for 1 minute. ","[Chardonnay, Sauvignon Blanc, Riesling]" 32950,"Paella 1 tablespoon olive oil Liquid smoke, optional Kosher salt and freshly ground black pepper 2 pounds chicken thighs 1/2 cup chopped onion 3 cloves garlic, smashed and chopped 1 red bell pepper, stem and seeds removed and cut into 1/4-inch strips 1/2 pound smoked sausage or chorizo, cut lengthwise in half, then into 1/4-ince slices 1 cup uncooked arborio rice 2 teaspoons dried oregano 2 teaspoons turmeric Pinch saffron, optional 2 cups low sodium chicken broth 1 can (14 1/2 ounces) diced tomatoes 1 cup frozen peas Freshly ground black pepper Instructions: Heat olive oil over medium heat in a large skillet. Sprinkle chicken thighs on all sides with liquid smoke if using, salt and pepper and put in the skillet skin side down. Cook, turning, until browned on all sides, about 10 minutes.
Remove chicken thighs to a plate, pour off some of the fat in skillet and return to heat. Add onion, garlic, pepper and sausage; saute 3 minutes or until onion is softened. Stir in rice, oregano, turmeric and saffron; saute 2 minutes. Add broth and tomatoes and bring to a boil. Reduce heat and simmer 15 minutes.
Place chicken thighs in a single layer on top of rice; top with peas. Cover with foil and cook on medium-low 15 minutes or until rice is tender and chicken thighs are cooked through. Stir, season to taste with additional salt and pepper and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 32951,"Mac 'N Cheese with Bacon and Cheese Kosher salt 1 pound elbow macaroni 4 cups milk 2 or 3 sprigs thyme 4 cloves garlic, smashed and divided 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 5 1/2 cups shredded sharp white Cheddar Freshly ground black pepper 1/4 cup chopped flat-leaf parsley 4 slices bacon, cut crosswise into thin strips 1 large onion, diced 2 garlic cloves, smashed Leaves from 1/4 bunch fresh thyme Instructions: Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain. Preheat the oven to 400 degrees F. In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly. While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper. To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 32952,"Cajun Lobster 2 tablespoons butter 1 small onion, chopped
2 cloves garlic, chopped
1 (12-ounce) lobster, meat removed and cut into medallions, shell reserved 1 bay leaf Pinch dried thyme 1 tablespoon paprika 1/4 tablespoon cayenne pepper
1/2 teaspoon dried chili powder
1 teaspoon hot pepper sauce (recommended: Tabasco)
Salt
1/2-ounce brandy
Instructions: Preheat oven to 375 degrees F.
Melt butter in a large skillet over medium heat. Add onions and garlic and saute until tender. Add lobster and all seasonings except brandy and cook for about 3 minutes. Transfer lobster to a baking dish (or if you are using an oven-safe skillet, place it in the oven) and roast for about 8 minutes. Remove baking dish or skillet from heat, add brandy, and return to oven for 2 more minutes. To serve, return lobster mixture to the lobster shell, and arrange attractively. ","[Chardonnay, Sauvignon Blanc, Malbec, Tempranillo]" 32953,"Orange-Anise Glazed Duck 6 duck legs Duck fat, enough to cover legs
8 whole star anise
4 cups orange juice 3 cups granulated sugar
1 1/2 cups rice wine vinegar
1/2 cup soy sauce
2 tablespoons minced ginger
8 whole star anise Instructions: For the duck: Preheat the oven to 250 degrees F. Place the duck legs in a 9-by-13-inch baking pan, cover the legs with duck fat and add the star anise. Cover the baking pan with foil. Cook until the meat is able to pull away from the bone but also stays intact, 4 hours. To serve, place the duck skin-side down on a griddle or sautee pan over medium heat for until the skin is crispy and golden, 4 to 5 minutes. For the glaze: While the duck is in the oven, prepare the sauce. In a medium saucepan, mix the orange juice, sugar, vinegar, soy sauce, ginger and star anise. Bring to a simmer for 5 minutes. Allow to cool, and then strain. To serve, reduce the glaze by half over medium-high heat, it should get thick and sticky. Pour the reduced sauce onto the crispy duck legs. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32954,"Lamb Kabobs with Tzatziki Sauce 12 (6-inch) wooden skewers 1 1/2 pounds ground lamb 2 scallions, finely chopped 2 teaspoons onion powder 2 teaspoons chopped fresh oregano leaves 1 teaspoon chopped fresh rosemary leaves 1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon dried thyme Salt and freshly ground black pepper Oil, for brushing 1 bag pita bread, at least 6 loaves Tzatziki Sauce, recipe follows 2 cups Greek strained yogurt 1/2 cucumber, seeded and chopped 1 garlic clove 2 1/2 teaspoons hot sauce (recommended: Frank's Red Hot) 1 teaspoon lemon juice Salt and freshly ground black pepper Instructions: Preheat grill to high. Soak skewers in water for 25 to 30 minutes. In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve. Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving. ","[Shiraz, Syrah, Malbec, Tempranillo]" 32955,"Four Seasons Tart from Lake Como: Crostata di Quattro Stagioni 2 ounces (60 grams) Pasta Frolla dough, recipe follows 9 -inch partially baked tart shell, recipe follows 1/2 cup raspberry preserves or jam 1/2 cup apricot preserves or jam 1 cup Pastry Cream, recipe follows 30 to 35 preserved amarena cherries 1 egg, beaten 1/3 cup apricot glaze, recipe follows 1/2 cup (100 grams) sugar 1 3/4 sticks (200 grams) unsalted butter, at cool room temperature and malleable 1 egg 1 egg yolk 1 teaspoon vanilla extract 1 teaspoon fresh lemon juice or 1/2 teaspoon lemon extract or grated zest of 1 lemon 2 1/4 cups (300 grams) all-purpose flour Pinch salt 13 ounces milk 1/4 cup plus 1 teaspoon (55 grams) sugar 1 1/2 fine strips lemon zest 4 egg yolks 1/8 teaspoon salt 1/4 cup (35 grams) unbleached all-purpose flour 1/2 to 1 tablespoon vanilla extract or 3/4 teaspoon vanilla and 1 1/2 to 2 tablespoons rum 1 1/2 tablespoons (22.5 grams) unsalted butter 2/3 cup best-quality apricot jam or preserves 2 to 4 teaspoons water or fresh lemon juice Instructions: Cut the 2 ounces dough in half, shape each half into a 9 to 10-inch rope with your palms, and flatten the ropes slightly. Place the ropes in the tart shell, one across the other at right angles, so that the shell is divided into 4 equal quadrants. Spoon the raspberry and apricot preserves, pastry cream, and cherries each separately into 1 quadrant. Brush the dough with the egg. Baking: Heat the oven to 350 degrees F. Bake until light golden, 20 to 25 minutes. Immediately brush the fruit with the glaze. Let cool, to room temperature, on a rack. By Mixer: Cream the butter and the sugar in a mixer bowl with the paddle until pale and creamy. Add the egg, egg yolk, vanilla, and lemon juice, 1 at a time, mixing thoroughly after each addition. Add the flour and salt and mix until the dough comes together and is consistent but still soft. Be careful not to overmix or the pastry will be tough. At this point you may pat the dough into place in a buttered tart pan and bake it immediately after chilling. Otherwise, divide it into thirds or halves, depending on the size tart you are planning, or flatten the whole amount into a 4 to 5-inch disk. Chilling: Wrap the dough with plastic wrap or aluminum foil, and refrigerate at least 1 hour but no longer than 1 day. Shaping: Let the dough stand at room temperature for 30 to 45 minutes before rolling it out. Knead the dough briefly on a lightly floured surface to loosen it and make it supple enough for shaping. Roll the dough out 1/4 to 3/8 inch thick with a rolling pin and ease the dough into a lightly buttered pan. Trim the edge by running the rolling pin or a dough scraper over the edge of the pan to cut the dough neatly and then tidy the edge with your fingers. For 1 (9-inch) tart shell, use 9 to 10 ounces (250 to 300 grams) dough and roll into a circle. Line a buttered 9-inch tart pan with the dough. Storage: Store the remaining unrolled dough, including all scraps which may be used again, in the refrigerator for 1 to 3 days or the freezer up to 1 month. Let frozen dough thaw in the refrigerator for 24 hours before rolling it out. Resting: Refrigerate the dough-lined pan for 20 to 30 minutes to reduce shrinking when the pastry is baked. Baking. Heat the oven to 350 degrees F. For partially baked shells: Line each shell with aluminum foil and fill with dried beans or pie weights. Bake until set, 12 to 15 minutes. Remove the foil and weights and let cool 5 to 10 minutes. Place the tart pan on top of a smaller can, such as a coffee can, and gently release the side of the pan from the baked tart crust. Let cool completely on a rack. Slowly heat the milk, 1 teaspoon of the sugar, and the lemon zest in the top of a double boiler over simmering water or in a small heavy saucepan over low heat. Meanwhile, whisk the remaining sugar, the egg yolks, and salt in a small bowl until thick but still golden, 2 to 3 minutes. Sift in the flour, a little at a time, whisking briskly to mix thoroughly. Whisk 1/4 cup of the boiling milk mixture. 1 tablespoon at a time, into the egg mixture; then pour the egg mixture into the remaining milk mixture. Cook over medium-high heat, whisking constantly, until thickened, 2 to 3 minutes. As it begins to reach a boil and look lumpy, whisk it vigorously to smooth it. When the cream is as thick as mayonnaise, reduce the heat and whisk or stir for another minute. Remove from the heat and discard the lemon zest. Beat in the vanilla and then the butter, 1 tablespoon at a time. Cool the cream quickly by placing the pan in a bowl of cold water or by spreading the cream out on 2 baking sheets. Smear a little butter on top and cover tightly with plastic wrap so that the cream doesn't develop a skin. Cool completely in the refrigerator. You may want to thin it with 1 or 2 tablespoons milk before using. This pastry cream will keep 4 to 5 days in the refrigerator or in the freezer up to 2 months. Heat the preserves and water in a small heavy saucepan over moderate heat until the mixture comes to a boil and strain through a sieve. Use the glaze while it is still warm. Any leftover glaze will keep indefinitely in a covered jar; heat again before using. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 32956,"Grilled Summer Pizzette with Caramelized Peaches, Burrata, Arugula and Crispy Serrano 1 to 2 tablespoons vegetable oil 8 ounces thinly sliced serrano ham 2 pounds frozen pizza dough, thawed All-purpose flour, for sprinkling Olive oil, for brushing 2 tablespoons unsalted butter 6 peaches, thinly sliced on a mandolin slicer 1 teaspoon light brown sugar Salt and freshly ground black pepper 5 ounces baby arugula, washed (about 6 cups)
2 pounds burrata cheese Instructions: Preheat the oven to 425 degrees F.
Lightly brush 2 baking sheets with vegetable oil. Lay the ham on top in a single layer and lightly brush with vegetable oil. Bake in the oven until crispy, 10 to 12 minutes, flipping halfway. Remove and let cool.
Once your pizza dough has thawed, divide into 3 balls. Sprinkle flour (or cornmeal for texture) on your workspace and roll each ball into an elongated \flatbread,\ 10 to 12 inches long and 4 inches wide. Brush both sides with olive oil.
Melt the butter in a saucepan over medium-high heat and saute the peaches with the brown sugar and some salt and pepper until caramelized, 3 to 4 minutes. Heat a grill or large grill pan to high heat.
Grill 1 oiled crust until it has distinguished grill marks, about 2 minutes. Flip and then layer with 2 cups arugula, generous spoonfuls of the burrata, some caramelized peaches and crisp serrano. Sprinkle with salt and pepper and close the grill until the cheese is melted. Remove from the grill and repeat with the 2 remaining pizzettes. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]

" 32957,"Cinnamon Pumpkin Roll with Chocolate Filling Butter, for greasing the baking sheet 1/3 cup powdered sugar 1 1/4 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon baking powder 1 1/4 teaspoons fine sea salt 1 1/4 cups sugar 3 large eggs, at room temperature 1 cup canned pumpkin puree 1/2 cup semisweet chocolate chips, such as Ghirardelli 1 tablespoon unsalted butter, at room temperature 1 cup (8 ounces) mascarpone cheese, at room temperature Special equipment: a clean kitchen towel Instructions: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 11-by-17-inch rimmed, nonstick baking sheet. Line the pan with parchment paper and butter the parchment paper. Lay a clean kitchen towel on a work surface and dust with powdered sugar. For the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In another medium bowl, using an electric hand mixer on high speed, beat the sugar and eggs together until thick, about 2 minutes. Beat in the pumpkin puree. Gradually beat in the flour mixture. Pour the batter into the prepared pan and spread evenly. Bake until the cake springs back when touched, about 12 minutes. Run a thin metal spatula around the edges of the cake and immediately invert the pan onto the kitchen towel. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together into a log. Cool completely on a wire rack, about 45 minutes. For the filling: Place the chocolate and butter in a medium bowl. Place the bowl over a pan of barely simmering water. Stir until the chocolate is melted and the mixture is thick, about 2 minutes. Add the mascarpone cheese and, using an electric hand mixer, beat until smooth. Carefully unroll the cake and remove the towel. Using a spatula, spread the filling over the cake. Roll up the cake and wrap in plastic wrap. Refrigerate for at least 2 hours. When ready to serve, cut the roll into 1/2-inch-thick slices and arrange on a platter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32958,"Candy Tree Beaded tree form Colored swirly lollipops Dots candies Candy necklaces and bracelets Ribbons Instructions: Decorate beaded tree form with candy and ribbons. ","[Sweet White Wine, Moscato, Prosecco]" 32959,"Seared Duck with Pomegranate Molasses and Israeli Couscous 2 duck breasts, skin scored and patted dry Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1/2 cup pomegranate molasses
3 cups chicken stock
1 tablespoon saffron
1/4 pound haricots verts, trimmed
1 cup Israeli couscous
1/2 onion, small dice
1 clove garlic, chopped
Pinch crushed red pepper
1 medium zucchini, small dice
2 scallions, sliced on a bias, whites and greens separated
1/4 cup slivered almonds, lightly toasted
5 dried apricots, small dice
1/4 cup pomegranate seeds
Instructions: Sprinkle both sides of the duck breasts with salt and pepper. Add the olive oil to a large saute pan and place the duck in the pan skin-side down. Place the pan over medium-low heat and cook the duck breasts low and slow to allow the fat to render, spooning out and reserving the fat as it renders, until the skin gets nice and crispy, 8 to 9 minutes. Turn the duck over and cook until well-seared on the flesh side, 2 to 3 minutes. Remove the duck from the pan, cover with foil and let rest for about 10 minutes. Pour off and reserve any remaining duck fat, then add the pomegranate molasses to the pan and cook over low heat until reduced by half, about 5 minutes. Set aside. Meanwhile, bring the chicken stock and saffron to a boil in a small saucepan over medium-high heat. Turn off the heat and set aside to steep. Bring a medium pot of salted water to boil and prepare a bowl of ice water. Cook the haricots verts until crisp-tender, about 2 minutes, then shock in the ice water. Cut in half on a bias and set aside. In the same pot, boil the couscous until partially cooked but still with a little bite to it, approximately 8 minutes. Strain and lay the couscous on a sheet pan to cool. Set aside. Sweat the onion and garlic in a couple tablespoons of duck fat in a large saute pan over medium heat, along with the crushed red pepper and a pinch of salt, about 3 minutes. Add the zucchini and scallion whites and saute for about 2 more minutes. Add about 1 cup saffron stock and the couscous and bring to a simmer; cook until the couscous is cooked through, adding more saffron stock as needed, about 5 minutes more. Take the pan off the heat and stir in the almonds, apricots and haricots verts. Brush the pomegranate molasses on the duck breasts. Cut the breasts on a bias and plate with the couscous, topped with scallion greens and pomegranate seeds. Drizzle a bit of the pomegranate molasses over the duck and couscous.
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 32960,"Slow-Cooker Pulled Pork\u202f 2 1/2 to 3 pounds boneless pork shoulder, cut into large chunks 2 tablespoons light brown sugar Kosher salt and freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Italian seasoning 1/2 teaspoon paprika 1/2 cup dill pickle brine 1/2 cup chicken broth For serving: Slider buns, coleslaw, baked beans, dill pickle slices, BBQ sauce Serving suggestions for leftovers: tortilla chips, shredded Cheddar, pickled jalapenos, sour cream, salsa, sliced scallions, lime juice
Instructions: Place the pork on a large plate or cutting board. Mix together the sugar, garlic powder, onion powder, Italian seasoning, paprika, 1 tablespoon salt and 2 teaspoons pepper in a small bowl. Rub the spice mix all over the pork. Add the pork to an 8-quart slow cooker. Pour in the pickle brine and chicken\u202fbroth and cook on high until the pork is very tender and\u202feasy to shred with two forks, 8 to 10 hours.
Shred the pork and mix with the cooking liquid. \u202f
Serve the pork on buns with coleslaw, baked beans, pickle slices and BBQ sauce!
For an easy leftover idea, add the pork to tortilla chips, top with cheese and broil until bubbly. Top with your favorite nacho toppings like pickled jalapenos, sour cream, salsa, scallions and lime juice. Easy lunch or snack! ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]

" 32961,"Sorrel with Gnocchi and Brown Butter Kosher salt 8 ounces sorrel 6 tablespoons unsalted butter 1 pound prepared potato gnocchi Freshly ground black pepper Parmesan, for grating Instructions: Bring a large pot of well-salted water to a boil over high heat. If the sorrel has big woody stems, remove and discard them, and set aside. Cut the larger leaves into thin strips and leave smaller leaves whole. Put the butter in a large skillet over medium heat, and cook, swirling the pan frequently, until golden brown and smells toasty, about 5 minutes. Immediately take the skillet off the heat and set aside.
Add the gnocchi to the boiling water and stir for about 15 seconds. Boil until just tender and they float back up to the top, about 1 minute.
Put the skillet with the brown butter back over medium-high heat. Reserve about 3/4 cup pasta water, then drain the gnocchi well, shaking off as much water as possible. Add the gnocchi right to the butter-be careful as any water clinging to the gnocchi might spatter in the hot butter. Season with salt and pepper. Toss the gnocchi, coating with the butter, until it is browned and crisp in spots, about 1 minute.
Reduce the heat to medium. Add 1/4 cup pasta water and cook, swirling the pan, another 30 seconds. Now add the sorrel and add some pasta water, a spoonful at a time. Simmer, stirring and turning, until the sorrel just wilts and starts to turn a khaki-green color, and the liquid has thickened into a sauce, about 2 minutes. Ignore the color, because sorrel's bright flavor comes out when it cooks like this. Divide among four bowls and grate some cheese over the top.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 32962,"Black-Eyed Peas 1 pound dried black-eyed peas, soaked overnight 1/2 stick (2 ounces) butter or margarine 1 large onion, cut into big cubes 1 large shallot, quartered 3 to 4 cups water 1/4 green bell pepper, cored, seeded and chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Drain the peas, discarding the water, and set them aside. In a large skillet over medium heat, put the butter onion and shallot. When the butter is melted, increase the heat and add the peas. Mix with a wooden spoon, cover and cook about 8 minutes. Pour the contents of the skillet into a large pot, adding enough water to cover the peas. Bring to a boil, and add green bell pepper, salt and black pepper. Lower the heat to medium, and cook 50 to 60 minutes, or until peas are tender. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 32963,"Salted Peanut Butter Pie 1 cup sugar 3/4 cup heavy cream
Pinch salt
3 cups pretzels 4 whole graham crackers 1/3 cup (5 tablespoons plus 1 teaspoon) butter, melted
1/2 cup sugar One 8-ounce brick cream cheese, cold
1/3 cup heavy cream, cold
2/3 cup peanut butter
Instructions: For the caramel sauce: Preheat the oven to 350 degrees F. Line a 10-inch springform pan with parchment paper and set aside. Add the sugar to a heavy-bottomed saute pan over medium heat and let the sugar melt without stirring. Continue to cook until the sugar turns a deep brown color around the edges, but is still clear in some places, 3 to 4 minutes, then turn off. Stir, making sure all the sugar has melted. Slowly pour in the cream, stirring the entire time, and being careful because the sugar is very hot and will probably splatter. If the caramel sauce seizes up, just return it to the heat and stir until all the lumps dissolve. Stir in the salt and set aside to cool. For the crust: Add the pretzels and graham crackers to a food processor and pulse until ground. Drizzle in the melter butter and pulse to evenly coat. Transfer the pretzel mixture to a bowl and pour in 1/2 cup caramel sauce. Stir to combine and press into the bottom and 1 1/2 inches up the sides of the prepared springform pan. Bake for 10 to 12 minutes. Set aside to cool. For the filling: Whip the sugar and cream cheese in a stand mixer fitted with the paddle attachment until evenly combined. Add the cream and continue to whip until smooth and light. Add the peanut butter and mix until the filling is creamy and well combined. Add the filling evenly to the cooled crust. For the garnish: Whip the heavy cream and sugar in a stand mixer fitted with the whisk attachment until light and fluffy and the cream holds the shape of the whisk. Spoon it evenly over the filling. Refrigerate for 45 to 60 minutes or until ready to serve. Drizzle with the remaining caramel sauce and sprinkle peanuts on top just before serving. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 32964,"Mushroom Risotto 2 cups arborio rice 1 cup white wine 4 cups vegetable broth 1 (10.75-ounce) can condensed golden mushroom soup 1 teaspoon minced garlic 6 ounces mushrooms, sliced 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon thyme 1/2 cup grated Parmesan Instructions: Stir together all ingredients, except Parmesan, in slow cooker. Cook on high, stirring every 30 minutes for 2 hours. Check consistency. Continue to cook, stirring every 10 to 15 minutes for 30 minutes to 1 hour. Be careful not to overcook risotto. (Rice should be al dente, not mushy.) Stir in Parmesan before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 32965,"Orange Dream Divinity 1/2 cup orange-colored white chocolate* or use white chocolate and add candy food coloring 1 teaspoon orange oil 2 1/2 cups sugar 1/2 cup water 1/4 teaspoon salt 1/2 cup light corn syrup 2 egg whites, room temperature 1 teaspoon vanilla extract 1/2 cup finely chopped pecans Instructions: Prepare orange pieces: In a double boiler over simmering water, melt the orange-colored white chocolate. When smooth and melted, remove from over double boiler and add orange oil (orange extract may also be used). Pour onto a cookie sheet lined with aluminum foil and spread evenly. When cool, chop into medium small pieces. Set aside. Combine sugar, water, salt, and corn syrup in a 3-quart saucepan; cook over low heat stirring gently until sugar is dissolved. Turn heat up to medium and place lid on pan for 2 to 3 minutes to wash down sugar crystals. Uncover and continuing cooking without stirring until candy thermometer reaches hard ball stage (260 degrees F). Beat egg whites until stiff peaks form, just before sugar mixture is ready. Pour hot sugar mixture over egg whites in a thin stream while mixer is at high speed. Add vanilla and continue beating until candy starts to loose its gloss and hold its shape. Add nuts and orange pieces. Drop by rounded spoonfuls onto waxed paper. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 32966,"Stuffed Patty Pan Squash 12 medium patty-pan squash 1 tablespoon olive oil 1 medium onion, finely diced 1 clove garlic 1 medium zucchini, halved and inner core discarded, skin diced 1/4 cup slivered almonds, toasted (see Note) and coarsely chopped 3 tablespoons heavy cream 6 sprigs fresh marjoram, leaves only, finely chopped 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup grated Mexican Manchego or aged Jack cheese Small sprigs of marjoram, for garnish Instructions: Clean the squash and place them in the top of a steamer set oven gently simmering water. Partially cover and cook for 10 to 15 minutes, until tender. Remove from the heat and, when cool enough to handle, scoop out the top 1/3, scooping deep into the center to make a nice cup to hold the filling. Chop the scooped-out squash into 1/4-inch dice and set aside. Preheat the oven to 375 degrees and lightly oil a large oval or rectangular baking dish. In a large heavy skillet heat the olive oil over medium heat. Add the onion and saute, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic and cook for 1 minute more, until the aroma of the garlic is released. Add the zucchini and cook until tender, about 6 minutes. Add the reserved patty-pan flesh, almonds, cream, salt, and pepper ad stir for a few minutes, until the mixture is thickened and clumpy. Remove from the heat and stir in all the cheese except for 2 tablespoons, which will be reserved for garnish. Mound some of the mixture on top of each squash and place them in he baking dish. Cover loosely with aluminum foil and bake for 25 to 30 minutes. Remove the foil and sprinkle with the reserved cheese then bake for 5 minutes more to melt the cheese. Serve the patty pans accompanied by a small sprig of marjoram. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 32967,"Oreo Lover's Cheesecake One 14.3-ounce package chocolate sandwich cookies, such as Oreos? 1 stick (8 tablespoons) unsalted butter, melted Four 8-ounce packages cream cheese, at room temperature 1 cup sugar 1 cup sour cream 4 large eggs, at room temperature 1 teaspoon pure vanilla extract 2 cups chocolate sandwich cookies, such as Oreos? (about 18 cookies), roughly chopped 14 chocolate sandwich cookies, such as Oreos? 2 ounces cream cheese, at room temperature 1/2 cup chocolate sprinkles 1/2 cup hot fudge sauce, warmed Instructions: For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 32968,"Super Macaroni and Cheese 3 tablespoons canola oil 1/4 cup minced shallots 1/4 cup minced celery 2 tablespoons instant flour 1 1/2 cups half-and-half, heated 1/2 cup dry white wine 1 cup mascarpone cheese 3/4 cup grated sharp white cheddar 1/2 cup grated Fontina 3/4 pound elbow or tube macaroni, cooked and well drained Hot sauce Coarse salt 1/4 cup freshly grated Parmesan, optional 3/4 cup bread crumbs Instructions: Preheat oven to 350 degrees F. Generously grease a 2-quart casserole; set aside. Heat the oil in a large nonstick saucepan over medium heat. Add the shallots and celery and saute for 5 minutes, or until the vegetables are very soft. Lower the heat and stir in the flour until well incorporated. Whisk in the hot half-and-half and then the wine. Cook, stirring constantly, for about 4 minutes, or until the mixture has begun to thicken. Remove from the heat and beat in the cheeses, stirring until they have melted into the sauce. Stir in the macaroni and season, to taste, with hot sauce and salt. Pour the mixture into the prepared casserole. If using the Parmesan, combine it with the bread crumbs in a small bowl. Sprinkle the bread crumbs over the macaroni. Bake for 15 minutes, or until the edges are bubbling and the top is golden. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32969,"Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos 3 to 4 cups golden brown sugar 1/4 cup good quality dark roast coffee, coarsely ground 1/2 cup seafood seasoning (recommended: Old Bay) 1/4 cup ground turmeric 1/4 cup curry powder 1/4 cup ground cumin 1/4 cup coarsely ground black pepper 1 teaspoon kosher salt 1 teaspoon garlic powder 1 bunch of fresh cilantro leaves; chopped (yields approximately 1 cup) 1 bunch fresh flat leaf parsley; chopped (yields approximately 1 cup) 1 bunch fresh green onion; chopped (yields approximately 1 cup) 2 fresh pasilla chiles fire roasted, stemmed, seeded and chopped 2 fresh Anaheim chiles fire roasted, skinned and chopped 1/2 head fresh red cabbage, chiffonade 1/2 head fresh green cabbage chiffonade 2 serrano chiles, finely diced 1 1/2 tablespoons fresh squeezed lime juice, about 1 1/2 tablespoons, optional 6 pounds wild salmon fillet, boneless and skinless 3 cedar grilling planks (soaked for 3 hours) 4 dozen fresh corn tortillas (preferably homemade) 1 pound Cotija cheese crumbled for topping tacos Instructions: Thoroughly mix all of the rub ingredients in a glass bowl and set aside. Cooks Note: Can be sealed in storage bag or jar for up to 1 week. This will make about 6 cups. Combine all of the ensalada ingredients in a glass bowl and mix well. Set aside for tacos. Cut the salmon fillet into 3 equal parts and arrange on the pre-soaked cedar planks. Cover the salmon liberally with the spice rub (approximately 1 cup per pound). It is ok if some spice rub falls onto the plank. Heat the grill to high. Put the salmon planks over very hot mesquite/oak or hickory coals and cover the grill until the spice rub has melted to form a coating over salmon and plank, about 7 to 10 minutes. Remove the cover from the grill. If the planks flame up be sure the flames do not scorch the fillet, as the taste of burned sugar should not be the dominating flavor. Remove the salmon planks from the grill and loosely cover with foil. Allow the fillets to rest for 2 to 3 minutes. Add the fillets to a large bowl and set aside. In the meantime, toast the corn tortillas over the hot coals or on a preheated comal. Add the ensalada to the bowl with the salmon and stir lightly to combine. Using 2 overlapping toasted corn tortillas, scoop some of the salmon mixture onto the tortillas and top with some of the cheese. Repeat with the remaining tortillas and filling. For authentic Baja style service, use simple paper boats for serving vessels. The boats will allow the tacos to stand upright for better presentation. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 32970,"Turkey Fried Turkey Breast Vegetable oil, for frying 1 boneless turkey breast Salt and freshly ground black pepper Cajun seasoning 3 cups flour 3 cups milk Instructions: Fill a large, deep pot halfway full with vegetable oil. Heat the oil over medium high heat to 350 degrees F. Season turkey breast with salt and pepper and Cajun seasoning. Dredge the turkey in flour, then in milk, and back in the flour. Carefully lower the breast into the hot oil and fry until golden brown and cooked to 165 degrees F on an instant read thermometer. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32971,"Grape, Honey and Yogurt Pops 1 pound red or black seedless California grapes, rinsed and stemmed 2 tablespoons sugar 1 tablespoon honey 1 container (16 oz.) vanilla or honey Greek yogurt or a combination Instructions: Puree the grapes in a food processor or blender (you'll have about 2 cups.) Transfer to a medium-size pot and bring to a boil. Boil the grapes, stirring occasionally, until the mixture has thickened and reduced to about 1 1/2 cups, about 10 minutes. Transfer to a bowl, stir in the sugar and honey and let cool to room temperature. Fold in the yogurt just until nicely swirled, then spoon into popsicle molds. Cover with foil, insert popsicle sticks and freeze for 4 to 6 hours or until set. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 32972,"Easy Chicken Curry with Vegetables 2 tablespoons vegetable oil 3 tablespoons red Thai curry paste 1 yellow onion, sliced with the grain 2 chicken breasts, cut into cubes Salt and freshly ground black pepper 1 1/2 cups broccoli florets 1 1/2 cups chopped carrots 1 teaspoon dried basil 3 cloves garlic, minced Zest of 1/2 lime 1 1/4 cups coconut milk 1/4 cup chicken stock One 14-ounce can diced tomatoes Lime wedges, for squeezing Instructions: Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 32973,"Chicken Noodle Soup 4 cups chicken stock, homemade or store-bought 3/4 cup diced onion 3/4 cup diced celery 1 tablespoon minced garlic 2 ounces dried egg noodles, cooked to al dente 1/2 teaspoon finely chopped fresh tarragon leaves 2 teaspoons finely chopped fresh parsley leaves Lemon halves, for serving Instructions: Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32974,"Scallion-Chive Deviled Eggs 12 large eggs 1/3 cup mayonnaise 1/4 cup chopped scallions
1/4 cup chopped fresh parsley
2 tablespoons capers, drained
Chopped fresh chives, for topping
Instructions: Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
Scoop out the yolks into a food processor and puree with the mayonnaise, scallions, parsley and capers.
Spoon or pipe the filling into the egg whites. Top with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32975,"Corn Masa Pockets with Classic Shredded Beef: Gorditas con Carne Deshebrada 1 1/4 pounds boneless beef chuck steak, cut into 4 pieces 3 small white onions, diced 4 garlic cloves, peeled and finely chopped 1 tablespoon vegetable oil, plus oil to a depth of 1/2-inch for frying 1 (28-ounce) can good-quality whole tomatoes in juice, drained and chopped or 2 cups chopped ripe tomatoes 2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped Salt 1 pound (2 cups) fresh, smooth-ground corn masa for tortillas or 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water 1/3 cup all-purpose flour 1 scant teaspoon baking power About 1/3 cup grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan About 1/3 cup chopped fresh cilantro, for garnish Instructions: The Shredded beef filling: In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours. Strain, reserving the broth for another use. When the meat is cool enough to handle, shred it into coarse strands with your fingers or 2 forks ? don't worry that there are bits of onion and garlic mixed with the meat. Wash and dry the saucepan, set it over medium heat and add 1 tablespoon of the oil. When the oil is hot, add half of the remaining onions and cook until golden, about 6 minutes, then stir in the remaining garlic and cook for another minute. Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes. Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt. Remove from the heat and set aside. Forming, filling, and griddle-baking the gorditas: Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Knead the masa (fresh or reconstituted) to make it pliable, adding a little water if necessary to achieve a soft-cookie-dough consistency. Knead in the flour, baking powder, and 3/4 teaspoon salt. Divide the dough into 10 portions and roll into balls; cover with plastic to keep from drying out. Line a tortilla press with 2 pieces of plastic cut to fit the plates (to be on the safe side, cut them from a food storage bag; the thicker plastic usually works better for beginners). Gently press out a ball of dough between the sheets of plastic to about 4 inches in diameter (it'll be about 1/4 inch thick). You've now made a gordita, which is what you call a fat tortilla. Peel off the top sheet of plastic, flip the gordita, uncovered side down, onto the fingers of 1 hand, and gently peel off the second piece of plastic. In one flowing movement, roll the gordita off your hand and onto the heated griddle or skillet. Bake for about 1 1/2 minutes, then flip and bake for another 1 1/2 minutes on the other side. The gordita will be lightly browned and crusty on the top and bottom, but still a little uncooked on the sides. Remove to a plate. Continue pressing and griddle-baking the remaining gorditas in the same manner. Finishing the gorditas: When you're ready to serve, warm the shredded beef. Rinse the remaining onions in a small strainer under cold water and shake to remove the excess moisture. Have the cheese and cilantro at the ready. In a deep heavy medium skillet or saucepan, heat 1/2-inch of oil over medium to medium-high until the oil is hot enough to make the edge of a gordita sizzle sharply, about 350 degrees F on a deep-fry thermometer. One by one, fry the gorditas, turning them after they've been in the oil for about 15 seconds, until they're nicely crisp but not hard, about 45 seconds total. When they're ready, most will have puffed up a little, like pita bread. Drain on paper towels. Once they all are fried, use a small knife to cut a slit in the thin edge of each one about halfway around its circumference, opening a pocket. As you cut them, fill each gordita with about 1/4-cup shredded meat and a sprinkling of the onions, grated cheese, and cilantro. Line up the filled gorditas on a serving platter and pass them around (with plenty of napkins) for your guest to enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 32976,"Chicken Satay Salad 2 skinless, boneless chicken breasts (about 1 pound) 7 tablespoons (about 1/2 cup) Thai peanut sauce 3 tablespoons vegetable oil Kosher salt and freshly ground pepper 2 tablespoons fresh lime juice 1 head romaine lettuce, sliced 1/2 English cucumber or 2 Persian cucumbers, cut into matchsticks 1 medium carrot, halved lengthwise and thinly sliced 1 red bell pepper, thinly sliced 1/4 cup roughly chopped fresh cilantro, plus more for topping 3 tablespoons chopped roasted salted peanuts Instructions: Preheat a grill or grill pan to medium high. Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons peanut sauce, 1/2 tablespoon vegetable oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to a plate. Whisk the remaining 5 tablespoons peanut sauce and 2 1/2 tablespoons vegetable oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss. Season with salt and pepper and divide among bowls. Top with the chicken, peanuts and more cilantro. Per serving: Calories 363; Fat 20 g (Saturated 2 g); Cholesterol 66 mg; Sodium 208 mg; Carbohydrate 15 g; Fiber 5 g; Protein 32 g ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 32977,"Szechuan Noodles 6 garlic cloves, chopped 1/4 cup fresh ginger, peeled and chopped 1/2 cup vegetable oil 1/2 cup tahini (sesame paste) 1/2 cup smooth peanut butter 1/2 cup good soy sauce 1/4 cup dry sherry 1/4 cup sherry vinegar 1/4 cup honey 1/2 teaspoon hot chili oil 2 tablespoons dark sesame oil 1/2 teaspoon freshly ground black pepper 1/8 teaspoon ground cayenne pepper 1 pound spaghetti 1 red bell pepper, julienned 1 yellow bell pepper, julienned 4 scallions, sliced diagonally (white and green parts) Instructions: Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce. Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32978,"Prazdroj Goulash 1-1/2 lbs. cubed beef shoulder 2 Tbs. canola oil 1/3-cup yellow onion, diced pinch of caraway seeds 2 Tbs. paprika, ground 6 Tbs. tomato puree pinch of black pepper 2 cups beer 1/4-cup flour dash of salt 2 cloves garlic, crushed pinch of marjoram Instructions: In a large pot heat up the oil, add the onions and stir fry until golden brown. Add the caraway seeds just before the onions are finished cooking. Add the cubed beef to the pot and brown briefly. Stir in the paprika, tomato puree, black pepper, beer. Bring to a boil, then reduce the heat, cover the pot and let the goulash simmer for 45 minutes or until the meat is done, stirring occasionally. After the meat has cooked, add the flour to thicken the goulash. Stir in the salt, garlic and marjoram. Continue to simmer over low heat for another few minutes.
To Plate: Garnish the goulash with a hard boiled egg cut into quarters, pimento or sliced red pepper, sliced raw onion and a small leaf of Boston lettuce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 32979,"Herb-Roasted Fish 8 ounces boneless fish fillet, such as snapper or cod 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon freshly squeezed lemon juice 1 tablespoon good olive oil 1 large sprig fresh thyme 2 Cerignola or other large green olives with pits Extra-large egg Instructions: Preheat the oven to 400 degrees.
Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 32980,"Uchepos 6 to 7 fresh ears corn, or enough to yield 4 cups kernels 1/2 cup water Salt, to taste Instructions: Preparing the uchepos: Cut through each corncob at the thickest part, just above the base. Unwrap the leaves very carefully, trying to keep them whole, and trim off the points. Rinse the leaves and set them aside to drain. Cut the kernels from the cobs as near to the core as possible. You should have 4 cups of kernels. Put the kernels into the blender with the water and salt and grind them until they are very smooth. It will be much easier to do in 2 lots. You will have to keep stopping the blender and releasing the blades; but do not add more water. Making the uchepos: Smear a thin coating of the corn mixture over the broadest part of the cornhusk, allowing for turning down about 1 1/2-inches at the bottom broad part of the husk and about 3-inches high at the pointed top. Fold the sides of the husk together firmly. Turn up the pointed end of the leaf and fold the broader over it. Cooking the uchepos: The most convenient way to cook uchepos is with a conventional steamer. Fill the bottom of the steamer with water up to the level indicated and bring it to a boil. Line the top of the steamer with cornhusks, covering the bottom and sides well. Stack the uchepos upright. For the best results, they should be packed firmly but not too tightly, because the husks swell out as the dough cooks. Cover the uchepos with more cornhusks. Cover the top of the steamer with a thick cloth ? a piece of old toweling is best ? to absorb the condensation from the lid of the steamer. Cover the steamer with a tightly fitting lid. As the water in the bottom part comes to a boil, put a coin into it, put the top part of the steamer on, and let the uchepos cook for about 2 1/2 to 3 hours over a medium flame. Keep the water bubbling, but not boiling violently. That is the reason for the coin. You will be able to hear it dancing about, and it will tell you if the water goes off the boil or is getting dangerously low. It the water is allowed to go off the boil the uchepos will be heavy. Keep a kettle of water simmering so that you can refill the steamer when necessary. To test the uchepos for doneness, remove 1 from the center, and 1 from the side of the steamer. As you open the husks, the dough should come away easily from the husks and be completely smooth. To make doubly sure, open up the uchepos and see if they are spongy and well cooked throughout. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32981,"Homemade Cream Cheese 1 quart (4 cups) cream or whole milk (or a mix of both) One .05-ounce packet cream cheese starter
Kosher salt Instructions: Set up your grill for low, even heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides. Slowly heat the milk/cream over low heat to 86 degrees F. Remove from the heat. Mix in the starter packet, mixing for no more than 15 seconds. Allow to sit at room temperature for at least 12 hours. The next day: Ladle the solids into a cheesecloth-lined strainer set over a mixing bowl. Gather up the cheesecloth to cover the surface and refrigerate overnight, allowing the cheese to drain and firm up. The next day, pick up the cheesecloth and pour the cream cheese into a mixing bowl. Season with salt and stir to combine. (If you\u2019d like a firmer cheese, continue to press.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32982,"Shrimp with Roasted Garlic Pesto Pasta 15 garlic cloves, peeled (about 1 head) 1 cup olive oil, plus extra for tomatoes 1 pound cherry tomatoes Salt and freshly ground black pepper 1/4 cup grated Parmesan 1 cup packed basil leaves 1 pound linguine 1 1/4 pounds large shrimp, shelled and deveined 1/4 cup pine nuts, toasted Instructions: Preheat oven to 375 degrees F. Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes. Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve. Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain. Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through. In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve. Note: There will be leftover pesto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 32983,"Salad of Winter Greens 1 tablespoon bourbon 3 medium apples (McIntosh, if available) washed, cheeks removed and cut into 1/2-inch thick slices 3/4 cup pecan halves Kosher salt 3/4 cup extra-virgin olive oil 3 tablespoons cider vinegar Freshly cracked black pepper 2 heads radicchio, cores removed, leaves removed, torn into bite-size pieces and washed and dried 1 head arugula leaves, washed and dried 1 head chicory, stems removed, washed and dried 1 head escarole leaves, torn into bite-size pieces, washed and dried 2 heads endive, bottoms removed and the leaves halved lengthwise Instructions: My favorite thing about this recipe is putting the salad into the oven and lightly wilting it just before serving. A simple touch that makes the flavors more intense and the texture more inviting. Other simple touches that make the difference? Taking care that all the greens are thoroughly washed and dried. A mouthful with grit or excess moisture that dilutes the flavors of the dressing can make a great salad less than perfect. Preheat the oven to 300 degrees F. In a medium bowl, add the bourbon and the apple slices. Season with salt and black pepper and stir to combine. Set aside. Make the dressing: In a large bowl, or with a mortar and pestle, lightly crush the pecans until they are in small pieces and season with salt. Add the olive oil and whisk with the nuts to make a paste-like mixture. Stir in the cider vinegar and some black pepper. Set aside. When ready to serve, add the greens to a large bowl and stir in the dressing. Toss to coat the greens with the dressing. Transfer the salad to a platter (or individual plates). Put the platter in the oven with the door ajar until the greens wilt ever so slightly, about 1 to 2 minutes. Remove from the oven and top with the apple slices. Cook's Note: if there is any excess bourbon, leave it behind in the bowl as you top the salad with the apples. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32984,"Spicy Surf-N-Turf Trio 1 boneless, skinless chicken breast half 4 ounces flank steak 8 raw jumbo shrimp, peeled, tails left intact, and deveined Olive oil, for drizzling Salt and freshly ground black pepper Salt and freshly ground black pepper
6 scallions 1 small panela cheese or 1 ball fresh mozzarella cheese, sliced 3 tablespoons olive oil 1/4 white onion 3 whole tomatoes 2 garlic cloves 4 dried California or New Mexico chiles, stemmed, seeded, and torn into pieces 1 teaspoon crumbled dried oregano 1 teaspoon cumin seeds 2 cups water 6 to 8 (6-inch) corn tortillas, warmed Instructions: Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a large bowl, drizzle the chicken, flank steak, and shrimp with olive oil and season on all sides with salt and pepper, to taste. Grill the chicken until cooked through, about 6 to 8 minutes per side. Grill the flank steak to desired doneness, about 5 minutes per side for medium. Transfer the chicken and steak to a cutting board and let the meat rest for 5 minutes before slicing. Grill the shrimp until just cooked through, about 3 minutes per side. Grill the scallions until brown, about 2 to 3 minutes per side.
Grill the cheese for 10 seconds on each side. Transfer the shrimp, scallions and cheese to a large plate.
Sauce:
In a large heavy saucepan, heat 2 tablespoons of the oil over medium-high heat. Add the onion, tomatoes, and garlic. Cook until the onion is golden and very soft, about 8 minutes. Add the chiles, oregano, and cumin. Stir until fragrant, about for 2 minutes. Stir in 1 cup water and bring to a boil. Reduce heat to medium-low and simmer until the chiles are soft, about 2 minutes. Let the mixture cool slightly, about 5 minutes. Transfer the mixture to a blender or food processor, add the remaining 1 cup of water and blend until smooth. Strain the sauce into a medium saucepan and simmer until slightly thickened, about 5 to 8 minutes. Season with salt and pepper, to taste.
Cut the chicken and flank steak into 3/4-inch-wide strips. Arrange the chicken strips, steak strips, shrimp, scallions, and cheese slices around the edges of a heatproof dish. Pour the warm sauce into the center. Serve very hot, with tortillas to make tacos. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 32985,"Polenta Party! 1/2 cup polenta, medium grind 1/2 cup semolina flour 2 cups chicken stock 2 cups cream 1/8 teaspoon freshly grated nutmeg 3/4 teaspoon salt 1/4 cup grated Fontina 1/4 cup grated Parmesan Instructions: In a small bowl combine the polenta and semolina and set aside. In a heavy stainless pan or casserole, Combine the stock, cream, nutmeg, and salt and place over medium heat. Bring mixture to a simmer, and slowly but steadily whisk in the polenta and semolina. Continue to stir, allowing the mixture to return to a simmer and then reduce the heat so that the mixture barely bubbles. Stir the polenta for about 5 more minutes, until it thickens and begins to pull away from the sides of the pot. Remove the pot from the heat. Sprinkle the grated cheese over the hot polenta and mix well. While the polenta is warm spread it evenly in an ungreased 8 by 8-inch square pan. Allow the polenta to cool for about 10 minutes and then cover it with plastic wrap. Refrigerate 2 to 3 hours or overnight. After the polenta has thoroughly chilled, loosen the sides of the polenta by running a knife around the sides of the pan. Cut into 2 inch squares or as desired. Lift the pieces out carefully with a small spatula and place on a small sheet pan. Grill or broil the polenta pieces until they are golden brown. Serve with a variety of toppings such as Parmesan, bolognese, balsamic mushrooms and broccoli rabe with crushed chili flakes. ","[Barolo, Barbaresco, Chianti, GSM]" 32986,"Scallops with Jerusalem Artichokes and Lemon Butter 8 ounces Jerusalem artichokes 1/2 Golden Delicious or Braeburn apple, diced 1/2 cup fresh flat-leaf parsley leaves 3 tablespoons extra-virgin olive oil Zest and juice of 1 lemon Kosher salt and freshly ground pepper 20 large sea scallops 7 tablespoons unsalted butter Instructions: 1.Thinly slice the artichokes using a mandoline, then toss in bowl with the apples, parsley, olive oil, 2 teaspoons lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper. 2. Sprinkle the scallops with salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat until hot, then sear the scallops, turning once until browned and just cooked through, 6 to 8 minutes. Sear the scallops in batches and clean out the pan completely before the next batch. Transfer the scallops to a plate. 3. Reduce the heat to low, then whisk the remaining 6 tablespoons butter into the skillet 1 tablespoon at a time, until brown and creamy. Whisk in the lemon zest, 2 tablespoons lemon juice, and season with salt and pepper. Place the scallops around the artichokes and drizzle with the butter sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 32987,"Farro with Cheese and Herbs Butter, for baking dish 1 pound farro 8 cups water 2 tablespoons kosher salt 2 cups (8 ounces) grated extra-sharp Cheddar 2 cups (8 ounces) grated mozzarella 1 cup whole milk 3 tablespoons herbes de Provence 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 4 (about 5 ounces) 1/2-inch thick slices multi-grain or whole-grain bread, preferably 1 day old, torn into 1/2-inch pieces Extra-virgin olive oil, for drizzling Instructions: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Set aside. Farro: In a large stockpot, bring the farro, water and salt to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the farro is tender, about 25 to 30 minutes. Drain in a colander. Filling: In a large bowl mix together the cheeses, milk, herbes de Provence, salt, and pepper. Add the cooked farro and stir until coated. Pour the mixture into the prepared baking dish. Topping: Arrange the bread pieces on top of the farro mixture and drizzle liberally with olive oil. Bake for 15 minutes until the topping is golden. Cool for 5 minutes and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 32988,"Sausage Pizza With Spinach Salad 1 pound pizza dough, at room temperature All-purpose flour, for dusting 1 tablespoon extra-virgin olive oil 1/2 pound sweet Italian sausage, casings removed 3/4 cup whole-milk ricotta cheese 1/2 cup shredded mozzarella cheese 1/2 cup shredded provolone cheese 1/3 cup grated parmesan cheese 2 cloves garlic, minced 1/4 teaspoon dried oregano 1/2 small red onion, thinly sliced 4 cups baby spinach (about 21/2 ounces) 1 small bulb fennel, trimmed, cored and thinly sliced 1/2 cup chopped roasted red peppers 3/4 cup quartered marinated artichoke hearts, drained and halved 1 tablespoon red wine vinegar Kosher salt and freshly ground pepper Red pepper flakes, for topping Instructions: Make the pizza: Place an inverted baking sheet or pizza stone on the lowest oven rack; preheat to 475 degrees F. Stretch the pizza dough into an 11-by-15-inch rectangle on a floured piece of parchment paper; trim any excess paper around the dough. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet and slide the dough and parchment onto the hot baking sheet. Bake until browned in spots, 10 to 12 minutes. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking it up into pieces with a wooden spoon, until no longer pink, about 4 minutes. Remove the crust from the oven. Spread the ricotta on top, leaving a 1-inch border. Sprinkle with the mozzarella, provolone and parmesan; top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbling, 8 to 10 minutes. Sprinkle with the oregano. Meanwhile, make the salad: Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, roasted red peppers, artichoke hearts and red onion in a large bowl with the vinegar and olive oil; season with salt and pepper. Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 32989,"Peach and Berry Cobbler 6 large, ripe peaches, peeled, pitted, and cut into 1/4-inch slices (about 5 cups) 3 tablespoons quick-cooking tapioca 5 tablespoons granulated sugar Pinch salt 1 1/2 cups boysenberries or raspberries 2 tablespoons balsamic vinegar 3 cups all-purpose flour, plus more for dusting work surface 1/2 teaspoon salt 4 tablespoons firmly packed light or dark brown sugar 2 teaspoons baking powder 3/4 stick (6 tablespoons) cold unsalted butter, cut into small pieces 1 3/4 cups plus 1 tablespoon heavy cream 1/4 cup granulated sugar 1/2 teaspoon pure vanilla extract Instructions: Preheat oven to 350 degrees F. In a large bowl, combine peaches, tapioca, sugar, and salt. Gently mix in berries and vinegar. Taste for balance and add more vinegar, if desired. Spoon mixture into an 8 by 8-inch baking dish. In a large mixing bowl, combine flour, salt, 3 tablespoons brown sugar, and baking powder. Work in the butter using your fingers or a pastry cutter until the mixture forms large pea sized lumps. This can also be done with the paddle attachment of a stand mixer, or with brief pulses in a food processor. Slowly mix in 3/4 cup heavy cream until just combined. Gather dough together into a ball and knead gently on a lightly floured board until it holds together. Roll out to 1/2-inch thickness. Using a 3-inch round or star cutter, cut dough into shapes. Place them decoratively on the fruit mixture. Brush pastry with 1 tablespoon of cream and then sprinkle with remaining 1 tablespoon brown sugar. Bake until pastry is golden brown and the fruit is bubbly, about 40 minutes. Put cobbler under broiler for a few seconds to brown pastry, if necessary. Beat remaining 1 cup of cream in a medium bowl with a whisk or electric mixer on high. Gradually beat in 1/4 cup granulated sugar. Beat until it holds soft peaks, and then add the vanilla. Serve with cobbler. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 32990,"Orange Bars 2 sticks (1 cup) salted butter, cut into small cubes, plus more for buttering the pan 2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon kosher salt
3/4 cup granulated sugar 1/4 cup all-purpose flour
4 large eggs
Zest and juice of 4 oranges (making about 1 cup of juice)
Powdered sugar, for sifting
Instructions: For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter. Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes. For the filling: Stir together the granulated sugar and flour in a bowl. Crack in the eggs and whisk to combine. Add the orange zest and juice and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes. Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into 16 pieces. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 32991,"Antipasto Platter 1 1/2 pounds assorted sliced meats, such as mortadella, Spanish chorizo, salami 8 ounces of each assorted cheese, such as Manchego, blue cheese, aged gouda, fresh mozzarella, or Taleggio 6 ounces quince paste, sliced Honey-Ricotta Pear, recipe follows Wine-Poached Figs, recipe follows Warm Mediterranean Olives, recipe follows Assorted sliced bread, such as French, Italian or sourdough Assorted crackers Assorted dried fruit, such as apricots or cranberries Assorted toasted nuts, such as almonds or pistachios Assorted fresh fruits, such as grapes or sliced green apples 1 ripe Anjou or Bosc pear 1/2 a lemon 1/2 cup whole milk ricotta cheese Kosher salt and freshly ground pepper Honey, for drizzling 1 tablespoon toasted pine nuts 8 ounces dried mission figs 1/2 cup red wine 1/4 cup sugar Kosher salt and freshly ground pepper 2 sprigs fresh thyme Cheese and sliced bread, for serving 1/3 cup olive oil 1 large shallot, sliced 3 cloves garlic, sliced 3 tablespoons light brown sugar 2 tablespoons red wine vinegar 1 cinnamon stick 1 strip orange peel (use a vegetable peeler) 2 cups mixed brined olives, drained Kosher salt and freshly ground pepper Instructions:

1. Assemble the meats and cheeses on a large cutting board or flat platter to come to room temperature at least 30 minutes before serving.
2. Place cheese knives next to each kind of cheese, small forks for the meats, and a small bowl for anything like olive pits or used toothpicks.
3. If time permits, serve with at least one simple homemade item like: Honey Ricotta Pears, Wine-Poached Figs, or Warm Mediterranean Olives.
4. Place the bread and crackers in a basket on the side or directly on the board. Arrange the fruits and nuts on the board or in small decorative bowls. Serve with red and white wine.
5. Halve and core the pear, then cut into slices, leaving the stem-end intact and not cutting through to separate the slices. Squeeze the lemon juice over the cut side of the pear halves.
6. Season the ricotta with 1/4 teaspoon salt and 1/4 teaspoon pepper, then place in 2 mounds on a plate. Top the ricotta mounds with the sliced pear halves, gently fanning out the slices. Drizzle the pears with honey and sprinkle with the pine nuts. Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as blue, Taleggio, or a triple cream, spread over the bread slices. Heat the oil in a heavy saucepan over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from the heat and stir in the sugar, vinegar, cinnamon stick, orange peel, and olives. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 32992,"Fried Ripe Plantains 4 yellow plantains Vegetable oil, for frying Kosher salt Instructions: Cut the ends off the plantains and cut them into 2 pieces. Peel them and slice them in half lengthwise. In a large skillet over medium-high heat add 1/4 cup oil and fry the plantains slowly until they are browned and caramelized, about 15 minutes. Drain on paper towels. Season with salt and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 32993,"Chicken Tortilla Soup One 4-pound chicken 5 cloves garlic, smashed
   1 onion, quartered
   2 habanero chiles
   1 jalapeno (with seeds), halved lengthwise
   1/2 bunch cilantro
   3 tablespoons fresh lime juice, plus more if needed
   Kosher salt and freshly ground black pepper Serving suggestions: chopped fresh cilantro, halved cherry tomatoes, avocado wedges, queso fresco, tortillas and grilled corn Instructions: Bring the chicken, garlic, onions, habaneros, jalapenos and 1 gallon water to a boil in a large pot. Skim the foam from the surface. Reduce the heat to medium and simmer, skimming the surface frequently, until the chicken is cooked through, about 1 hour. Remove the chicken from the broth. Strain the broth into another large pot. Return the chiles to broth and discard remaining solids. Shred chicken meat and discard the skin and bones. Set the chicken aside for future use. Meanwhile, set the pot with the strained broth over medium heat and add the cilantro. Bring the broth to a simmer and cook until it reduces to 8 cups, about 1 hour. Discard the cilantro. Stir in the lime juice. Season with salt and pepper, and add more lime juice if desired. Return the chicken to the broth. Top with cilantro, tomatoes, avocado, queso fresco, tortillas and roasted corn, if using. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 32994,"Spaghetti-and-Meatballs Casserole Olive oil, for tossing and brushing Kosher salt 1/2 pound thin spaghetti (about 3 1/2 cups cooked) 1 slice white bread, lightly toasted, cut into 1/4-inch pieces 1/4 cup plus 2 tablespoons milk 1/2 pound ground beef 1/2 pound ground pork 6 large eggs 1 cup grated Parmesan 3 cloves garlic, 1 minced and 2 thinly sliced Freshly ground black pepper 8 ounces part-skim mozzarella, cut into 1/2-inch chunks 4 sun-dried tomatoes, finely chopped 1 cup prepared marinara sauce 1/2 cup chopped fresh parsley leaves Instructions: Preheat the oven to 450 degrees F. Brush a 9-by-13-inch baking dish with oil. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions for al dente. Strain, add back to the pot and toss with some oil. Meanwhile, make the meatballs: Soak the bread with 2 tablespoons of the milk in a medium bowl, tossing occasionally, until completely soft, about 5 minutes. While the bread softens, combine the beef, pork, 1 of the eggs, 1/3 cup of the Parmesan, the minced garlic, 1 teaspoon salt and a few grinds of pepper in another medium bowl. Add the soaked bread to the meat mixture. Gently incorporate all the ingredients with your hands until well combined. Brush a baking sheet with oil, and drop teaspoonfuls of the meatball mixture onto it. Brush your hands with a little oil, roll the mounds into balls and space them out evenly on the baking sheet. Bake until golden brown and almost completely cooked through, about 10 minutes. Lower the oven temperature to 350 degrees F. Add the meatballs, mozzarella and sun-dried tomatoes to the cooked pasta, toss to combine and transfer to the prepared baking dish. Whisk together the marinara sauce, the remaining 5 eggs, 2/3 cup Parmesan and 1/4 cup milk, the sliced garlic and 1 teaspoon salt in one of the empty bowls. Pour the sauce mixture over the spaghetti mixture, and press the spaghetti into a flat, even layer. Sprinkle the parsley over the top. Cover with foil, and bake until the casserole is hot and almost completely set, about 30 minutes. Remove the foil, and continue baking until the top of the casserole is set, about 10 minutes more. Let cool for a few minutes. Cut into squares, and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 32995,"Creole Sauce 1 stick (1/2 cup) salted butter 1/2 cup all-purpose flour 4 1/2 cups whole milk 2 teaspoons salt 1 1/4 teaspoons paprika 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 3/4 tablespoon dried oregano 1/2 teaspoon cayenne pepper 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/3 cup plus 2 teaspoons white vinegar Instructions: Melt the butter on low heat, preferably in a double boiler, or, paying close attention, stirring regularly in a pot. Stir in the flour, incorporating it into the butter thoroughly until smooth. Slowly add the milk, stirring constantly. Cook on low-medium heat, stirring regularly, until it reaches a silky, creamy consistency. Whisk in the salt, paprika, garlic powder, onion powder, oregano, cayenne, nutmeg and cloves. Cook for 5 minutes. Whisk in the vinegar, adding slowly. Cook for another 5 minutes, whisking often. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 32996,"Miss Brown's Fish Fillet Sandwich 1/2 cup mayonnaise 3 1/2 tablespoons dill pickle relish 1 1/2 teaspoons capers
   1 teaspoon dried dill
   1 teaspoon freshly squeezed lemon juice
   Pinch kosher salt
   Pinch freshly ground black pepper
   Pinch sugar
   1/4 onion, diced
   1 tablespoon lemon juice, plus additional as desired Three 6-ounce skinless boneless halibut fillets or steaks
   1/3 cup milk
   2 large eggs
   1 teaspoon kosher salt, plus additional as desired
   1 teaspoon freshly ground black pepper
   1/2 cup all-purpose flour
   1 1/2 cups panko breadcrumbs
   1/2 tablespoon seafood seasoning, such as Old Bay
   Vegetable or canola oil, for frying
   3 potato buns
   Unsalted butter, for toasting the buns 3 slices American cheese
   Instructions: For the tartar sauce: Mix together the mayonnaise, relish, capers, dill, lemon juice, salt, pepper, sugar and onion in a bowl and refrigerate. For the fish: Sprinkle the lemon juice over the fish fillets. Combine the milk, eggs, salt and pepper in a shallow bowl. Put the flour on a large plate. Combine the panko and seafood seasoning on another. Heat 2 inches oil to 350 degrees F in a large Dutch oven. One at a time, dip the fish into the flour, then the egg and milk mixture, then the panko. Set on another plate or small baking sheet. Place the fish in the oil and fry, turning once, for 3 to 4 minutes total (if you are using the shallow-frying method, cook both sides until golden brown, 2 to 3 minutes). Transfer the fish with tongs to a plate lined with paper towels or a wire rack set in a baking sheet. (I like to hit my fish with a little salt and lemon juice while it's hot.) Meanwhile, toast the buns, by melting the butter in a pan and cooking them in it or by buttering the buns and broiling them until slightly golden. Top the bun bottoms with the cheese and the fish, then spread the bun tops with tartar sauce and top your sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32997,"Ladybug Cupcakes ? cup M&M'S? Brand Chocolate Candies 45 pieces chocolate malted milk balls, cut in half 1 box favorite cake mix cup dark chocolate frosting 1 container vanilla frosting Red food coloring 12 black licorice laces, cut into 48 pieces 2 cupcake pans Paper cupcake liners Instructions:
7. Prepare the cake mix according to the directions on the package.
8. Line the cupcake pans with the paper liners. Fill each cup with 2/3 cup of batter.
9. Bake in a preheated 350-degree oven for 25 minutes, according to the directions on the package. Remove from oven.
10. While waiting for the cupcakes to completely cool, tint the vanilla frosting with the red food coloring.
11. Once cooled, frost the tops of the cupcakes as follows: Spread the tops of the cupcakes with the red frosting. Spoon the dark chocolate frosting into a resealable bag. Snip a small corner from the bag. Pipe a line of dark chocolate frosting down the center of each cupcake. Pipe an oval of the dark chocolate frosting at one end of the line, and decorate with the red M&M'S® Brand Chocolate Candies for eyes and the licorice for antennae. Dot the red portion with chocolate malted milk balls for the ladybugs' spots. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 32998,"Cayenne Ganache and Lemon Jelly Filled Chocolate Bonbons 10 ounces cream 1 ounce glucose 1/4 teaspoon cayenne pepper 12 ounces dark chocolate, chopped 2 ounces butter, room temperature 1/2 recipe Lemon Jelly, recipe follows 30 chocolate shells Melted dark chocolate, for sealing 1/2 ounce pectin 23 ounces sugar 20 ounces lemon juice 2 ounces glucose 1/4 ounce citric acid Instructions: In a medium saucepan, bring the cream, glucose, and cayenne to a boil. Pour over the dark chocolate. Stir until emulsified. Add the butter. Allow to cool to 80 degrees F. Place in a pastry bag. Pipe a small amount of the cold Lemon Jelly into a chocolate shell. Pipe the ganache over the jelly. Allow to set overnight in a cool place. Seal the ganache with melted dark chocolate. Refrigerate for 10 minutes, then turn out of the mold. Mix the pectin with the sugar. In a medium saucepan, bring the lemon juice to a boil. Add the sugar and pectin mixture. Add the glucose. Boil to 225 degrees F. Remove from the heat and add the citric acid. Allow to cool, and then refrigerate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 32999,"Baked Chocolate Tart 5 ounces unsalted butter 5 1/2 ounces semisweet chocolate 8 tablespoons unsweetened cocoa powder, sifted Small pinch salt 4 eggs 7 ounces granulated sugar 3 tablespoons maple syrup 3 medium heaping tablespoons sour cream or creme fraiche 10-inch flan or tart shell, baked blind Instructions: Place the butter, chocolate, cocoa powder and salt in a bowl over a pan of simmering water and allow to melt slowly, stirring occasionally until well mixed. In a separate bowl beat the eggs and sugar together until light and well creamed, and then add the golden syrup and sour cream or creme fraiche. Stir the chocolate mixture into this mixture, scraping all the chocolate out with a spatula. Once you?ve mixed it well, pour it into the pastry shell. Place into a preheated 150C/300 degree F/Gas 2 oven for 40 to 45 minutes. During cooking a beautiful crust will form on top. Carefully remove the tart from the oven and allow to cool on a rack for at least 45 minutes, during which time the skin will crack and the filling will shrink slightly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33000,"Mulled Madeira 4 bottles Madeira wine 2 cups orange-blossom honey 3 cups water or orange juice 10 whole cloves 1 whole nutmeg 4 cinnamon sticks 2 bay leaves 1 orange, peel cut in strips 1 cup Cointreau Instructions: In a large stockpot, combine the wine, honey and water/orange juice over low-medium heat. Add the cloves, nutmeg, cinnamon, bay leaves and orange peel. Let simmer for 10 minutes to allow the flavors to blend, do not boil. Stir in the Cointreau and heat for another 1 minute. Ladle into mugs. ","[Madeira, Port, Sherry]" 33001,"The Best Corned Beef and Cabbage with Horseradish Cream One 3-pound uncooked corned beef brisket, rinsed (see Cook's Note) 16 cups (1 gallon) cold water 2 medium carrots, unpeeled and cut into thirds 2 celery stalks, cut into thirds 1 large onion, peeled and quartered 2 bay leaves 2 teaspoons whole black peppercorns 2 teaspoons mustard seeds 10 whole juniper berries 8 whole allspice berries 4 whole cloves 1 pound new potatoes, halved 1 medium green cabbage (about 2 pounds), cut into 8 wedges 1/2 cup sour cream 4 tablespoons prepared horseradish 2 teaspoons Dijon mustard 1/4 teaspoon Worcestershire sauce Kosher salt and freshly ground pepper Instructions: Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat. Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside. Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter. Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes. For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.
    ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33002,"Cook's Ham Linguine 2 Cups Cook's? brand Bone-in Ham, shredded into medium-sized pieces 1 pound linguine 4 tablespoons extra-virgin olive oil, divided 3 garlic cloves, minced 2 tablespoons capers 1 cup peas, fresh or frozen, thawed Zest and juice of 2 lemons 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 1 cup mint, chopped 1 cup basil, chopped Instructions:
12. While the pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium-high heat. When the pan begins to smoke, sauté the garlic for one minute. Add the ham and continue to sauté until the ham begins to brown. Finally, add the capers and the peas, sauté for one more minute.
13. While the skillet is still hot, drain the pasta and add to the ham mixture. Add the lemon zest, juice, salt, pepper, and 2 more tablespoons of olive oil. Sauté for 1-2 minutes to let the flavors combine. Remove from heat and toss with herbs. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33003,"Garlic Roast Lamb Shank in Roasted Mushroom and Sesame Broth 6 (12-ounce) lamb shanks, bone-in 8 cloves garlic, peeled 3 tablespoons olive oil Sea salt and freshly cracked black pepper 4 cups chicken broth, divided 2 tablespoons sesame oil 1 (8-ounce) package baby bella mushrooms, halved 2 tablespoons roasted sesame seeds Instructions: Preheat the oven to 400 degrees F. Line a large roasting pan with aluminum foil. Rinse the lamb shanks, pat dry and put them into the lined roasting pan. Mince 8 cloves of garlic. Reserve 1 tablespoon for the sauce. Coat the lamb shanks with olive oil, garlic, salt and pepper, to tastes. Pour in about 2 cups chicken stock, cover the pan with foil and roast for 1 1/2 hours. Meanwhile, add the sesame oil a 10-quart saucepan, over medium heat and add the remaining tablespoon of garlic. Put on medium heat and let the garlic brown slightly. Add the mushrooms, stir and cook until the aroma starts to release, about 5 minutes. Stir in the sesame seeds, remaining chicken stock and salt, to taste. Simmer for about 30 minutes. Remove the shanks from the oven. Ladle about 1 cup of the broth into each serving bowl and top with a lamb shank. Serve hot. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 33004,"Maple Walnut-Blondies Cooking spray 1 cup walnuts
    2 3/4 cups all-purpose flour
    1/2 teaspoon baking soda 1/2 teaspoon salt 2 sticks unsalted butter, cut into pieces 1 1/4 cups packed light brown sugar 1/2 cup pure maple syrup (grade A; dark or robust) 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 1 teaspoon maple extract 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/4 teaspoon salt 1/3 cup pure maple syrup (grade A; dark or robust) 1 1/2 cups confectioners' sugar 1 teaspoon fresh lemon juice 1/4 teaspoon maple extract, plus more to taste Instructions: Make the blondies: Preheat the oven to 350?. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Spread the walnuts on a baking sheet and bake until lightly browned, 10 to 12 minutes. Let cool slightly, then transfer to a cutting board and roughly chop; set aside. Whisk the flour, baking soda and salt in a large bowl. Melt the butter in a medium saucepan over medium heat and cook, stirring occasionally with a whisk, until brown flecks appear, 10 to 12 minutes; remove from the heat and immediately whisk in the brown sugar and maple syrup. Let cool slightly, about 5 minutes. Whisk in the eggs one at a time, then add the vanilla and maple extracts. Whisk the brown butter\u2013egg mixture into the flour mixture, then fold in the walnuts with a rubber spatula. Spread the batter in the prepared pan. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift the blondies out of the pan using the foil overhang; discard the foil.
    Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the maple syrup and beat until smooth. Gradually beat in the confectioners' sugar on low speed, increasing the speed to medium high after each addition until fluffy. Beat in the lemon juice and maple extract; add more maple extract, 1/4 teaspoon at a time, to taste. Spread the frosting over the cooled blondies. Cut into squares. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 33005,"Angry Chicken 2 (3 1/2 to 4 pound) chickens quartered Spicy Yogurt Marinade, recipe follows 2 cups chicken stock 24 assorted long fresh hot green and red cl peppers 2 tablespoons grapeseed oil, or other vegetable oil 1 bunch Fried Rice Noodles, recipe follows Lime wedges, for serving 1/2 teaspoon black peppercorns 1/2 teaspoon cumin seeds 1/4 teaspoon coriander seeds 1/4 teaspoon cardamom seeds 1 teaspoon chili powder 1/2 teaspoon garam masala 1/2 teaspoon salt 1 1/2 cups hot sauce (recommended: Frank's) 1 1/3 cups plain yogurt 1/2 cup heavy cream 1/3 cup soy sauce Vegetable oil, for frying 1 bundle thin rice noodles (mai fun) Instructions: This is one of the most popular dishes on my menu. I have a restaurant in Mumbai, so I visit India often, and here you can see how I've been influenced by one of my favorite Indian dishes: Tandoori chicken. The bird is first marinated in spiced yogurt before being roasted in a very hot oven. For garnish, I make a zesty sauce from the marinade and serve the pieces of chicken with whole grilled fresh chiles. The secret ingredient here is the hot sauce. I always use Frank's, a Louisiana-based sauce with a distinct red pepper flavor, which is neither as hot nor as sharp as other brands. As a result, the marinated chicken is certainly spicy, but not incendiary. If you want more heat, I encourage you to eat the chiles. The noodle topping is dramatic, and you'll always see it at the restaurant, but at home you can consider it optional. Preheat the oven to 450 degrees F. Trim any excess fat from the chicken. Rinse and pat dry. Place the chicken quarters in a large bowl. Measure out 1 cup of the Spicy Yogurt Marinade and reserve for the sauce; refrigerate in a small covered container. Pour the rest of the marinade over the chicken. Turn the pieces to make sure they are all well-coated. Cover and refrigerate for at least 8 and up to 24 hours. Remove the chicken from the marinade and arrange the pieces on 1 or 2 half-sheet pans or large baking sheets. Discard the chicken marinade. Roast for 40 minutes, until the chicken is tender and lightly browned and the juices run clear when the thighs are pricked with the tip of a small knife. Transfer the pieces to a platter and tent with foil to keep warm. While the chicken is roasting, make the sauce. Boil the chicken stock in a medium saucepan over high heat until it is reduced to 1 cup. Whisk in the reserved 1 cup Spicy Yogurt Marinade and cook just until heated through. Do not boil, or the yogurt will separate. Keep the sauce warm. As soon as the chickens are done, preheat the broiler. Toss the chiles with the oil to coat lightly and spread them out on a broiler rack or small baking sheet. Broil the chiles about 4 inches from the heat, turning them a couple of times, until they are blistered and lightly browned, about 5 minutes. To serve, layer the chicken and chiles on a large platter. Pour the sauce around the chicken. Top with the Fried Rice Noodles. Serve with lime wedges to squeeze over the chicken. To make the marinade, grind the peppercorns, cumin, coriander seeds, and cardamom in a spice grinder or use a mortar and pestle. Transfer to a medium bowl. Add the chili powder, garam masala, and salt. Add the hot sauce, yogurt, cream, and soy sauce and whisk until smooth and well blended. Add vegetable oil to reach about 2 inches up the sides of a large saucepan or a wok. Heat the oil over high heat to 340 degrees F. Separate 1 bundle of thin rice noodles into 2 portions. Working with 1 portion at a time, add the noodles to the oil. They will puff up almost immediately. Using a large wire skimmer, transfer to paper towels to drain. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 33006,"Fondant Glazed Petit Fours 4 egg whites 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup sugar 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 2 cups sifted cake flour 1 tablespoon baking powder 2/3 cup milk, at room temperature 2/3 cup corn syrup 2/3 cup hot water 7 cups powdered sugar 6 drops lemon extract Food coloring 2 ounces semisweet chocolate, melted Silver dragee Instructions: Preheat oven to 350 degrees F. In a mixer fitted with a whisk attachment whip the egg whites until stiff but not dry. In a mixer fitted with a whip attachment cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla and almond extract and mix well. Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add 1/3 of the flour mixture to the butter mixture and mix. Add 1/2 of the milk to the butter mixture and mix. Add another 1/3 of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites. Pour the batter into a parchment lined jellyroll pan and smooth the top with a spatula. Bake until firm to the touch 20 to 25 minutes. Let cool in the pan then chill. To make the fondant: Whisk the corn syrup into the hot water until dissolved, then whisk in the powdered sugar until smooth. Stir in lemon extract. Divide into smaller bowls and color with food coloring, adding color until you achieve desired shade. To make the petit fours, cut the cold cake into small squares, rectangles, and circles using small cookie cutters. Place the cakes on a wire rack over a pan to catch the drippings, inverting them in order to have the golden layer on the bottom. If the fondant has become stiff, just whisk until smooth again. If the fondant is has not become to stiff, proceed to the next step. Either dip the cakes into the fondant and place on the rack to drain or ladle the fondant over the cakes, making sure all sides are coated. Once they are set, they should be coated again. Let dry, then with melted chocolate or colored fondant, pipe thin decorative lines or use silver dragees. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 33007,"Mint Julep Granita 1/4 cup packed fresh mint leaves, plus more for garnish 1/2 cup sugar 1 cup bourbon Instructions: Put 6 or 7 glasses in the refrigerator to chill. Cook 3 cups water, the mint and sugar in a medium saucepan over medium-high heat, stirring occasionally, until the sugar is dissolved, about 2 minutes. Strain through a fine-mesh strainer into a medium bowl, pressing on the mint with the back of a spoon to extract all the juices. Let cool completely, or chill over an ice bath. Stir in the bourbon, and pour into a 3-quart (9-by-13-inch) glass or metal baking pan. Cover with plastic wrap, and freeze overnight. Scrape the surface of the ice with a fork in long, light strokes to create a snowy texture. Break up any remaining lumps. Freeze the granita again for at least 2 hours before serving. Fifteen minutes before you are ready to serve, put 6 to 7 glasses in the refrigerator to chill. Serve the granita in the glasses, garnished with fresh mint leaves. ","[Bourbon, Brandy, Port, Sherry]" 33008,"Braised Brisket with Parsley Anchovy Sauce 3 tablespoons plus 1/2 cup olive oil Kosher salt 1 (3-pound) brisket, point cut 3 large onions, sliced (about 8 cups) 2 (12-ounce) lager beers 2 pounds small red potatoes (6 to 8) 3 bunches fresh flat-leaf parsley leaves (about 4 cups) 10 to 12 cloves garlic (about 1 head) 8 oil-packed anchovies 4 hard-boiled egg yolks 1/4 cup freshly squeezed lemon juice (about 2 lemons) Instructions:

1. Preheat the oven to 325 degrees F. Heat 2 tablespoons olive oil over medium heat in a large Dutch oven. Salt the brisket all over and sear on all sides until brown, about 10 minutes. Set aside. Add the onions and cook until tender, about 10 minutes, stirring occasionally to make sure the onions do not burn. Return the brisket to the pan and add the beer. Bring to a simmer, cover, and place in the oven. Braise until fork tender, about 3 hours. Let cool while making the potatoes and sauce.
2. Boil the potatoes in a medium saucepan with salted water until fork tender, 15 to 20 minutes. Set 2 potatoes aside to cool and toss the rest of the potatoes with 1 tablespoon olive oil, a small handful of parsley leaves, roughly chopped, and season with salt.
3. Pulse the remaining parsley leaves, the garlic, and anchovies in a food processor until roughly chopped. Leave the processor running while adding the remaining 1/2 cup olive oil in a steady stream. Peel the 2 reserved potatoes and add to the parsley along with the hard-boiled egg yolks and lemon juice and pulse 3 to 4 more times. Season with salt.
4. Remove the brisket from the pan and slice against the grain. Degrease the braised onions. Spoon the braised onions on the bottom of the plate, and then add the sliced brisket. Top with the parsley sauce. Serve the potatoes on the side.; ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 33009,"Waffle Pops 2 cups all-purpose flour 1/4 cup granulated sugar
   1 tablespoon baking powder
   1/4 teaspoon kosher salt
   1 1/2 cups whole milk
   1 tablespoon plus 1 teaspoon vanilla extract
   2 large eggs, separated, plus 2 additional whites
   1 stick (8 tablespoons) salted butter, melted
   3 cups powdered sugar 6 tablespoons whole milk
   2 tablespoons salted butter, melted
   1 tablespoon vanilla extract 1 tablespoon maple extract
   Pinch of kosher salt
   1/2 cup of your favorite colorful cereal or cereals 3 tablespoons rainbow nonpareils
   Instructions: Preheat a waffle iron to the medium regular setting. For the waffles: Sift together the flour, granulated sugar, baking powder and salt in a bowl. In a separate bowl, whisk together the milk, vanilla extract and 2 egg yolks. Pour the wet mixture over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing everything very gently until just combined. In a separate bowl using a whisk (or in a stand mixer with the whisk attachment), beat the 4 egg whites until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through. Scoop the batter into the waffle iron in batches and cook according to the manufacturer's directions. Lean toward a deep golden brown color and crisp texture. For the vanilla maple glaze: Combine the powdered sugar, milk, butter, vanilla, maple extract and salt in a medium bowl and whisk to combine. When all 8 waffles are done, cut each one in half and insert a ice-pop stick in the bottom of the short side to create 16 pops. For the toppings: Add the cereal to a bowl and toss together. Add the nonpareils to a separate bowl. Drizzle some of the glaze over each waffle. Decorate half of the pops with the nonpareils and half of the pops with cereal. Serve warm or at room temperature on a platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 33010,"Queimada 3 tablespoons sugar 1 cup Spanish brandy 1 cup dry red wine Peel of 1 small lemon 1/2 an apple, peeled, cored and cut in 4 wedges 2 teaspoons coffee beans Instructions: In a heavy skillet, dissolve the sugar in 1 tablespoon water. Cook until the sugar caramelizes to golden. Add brandy and stir. In a separate saucepan, heat the wine. Transfer the caramel/brandy mixture to a flameproof container. Add lemon peel, apple and coffee beans. Ignite with a match. After a couple minutes, put the flames out with the warmed red wine and serve in small glasses. Suggested brandy to cook with: Felipe II Solera Reserva Augustin Blazquez. ","[Cognac, Port, Sherry]" 33011,"Greek Quinoa Salad 3 tablespoons freshly squeezed lemon juice 1 tablespoon red wine vinegar 1/4 teaspoon dried oregano
1 clove garlic, smashed and finely chopped to a paste Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil 1 cup quinoa Kosher salt and pepper
Kosher salt and pepper 2 cups red and yellow grape tomatoes, halved 1 cup pitted kalamata olives 2 green onions (green and pale green part), thinly sliced
2 pickled cherry peppers, diced 1 small red onion, halved and thinly sliced 1/2 English cucumber, cut into small dice Feta, for sprinkling Instructions: Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
Just before serving, transfer to a platter and sprinkle feta on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 33012,"Tequila Sunset Ice 1 shot tequila, such as Patron Silver Juice of 1/2 lime Blood orange soda, to taste Wedge of lime, to serve Instructions: Fill a tall glass with ice. Pour over the tequila and lime juice, then top up with the blood orange soda and stir. Put a wedge of lime on the rim of the glass and serve. ","[Tequila, Blood Orange Wine, Sauvignon Blanc]" 33013,"Stovetop Smoked Baby Back Ribs with Maple BBQ Sauce 1/4 cup packed dark brown sugar 1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons sweet smoked paprika
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon freshly cracked black pepper
1/2 teaspoon chili powder
One 2- to 2 1/2-pound rack pork baby back ribs
1 cup ketchup
1/4 cup good-quality maple syrup
1 tablespoon molasses
2 teaspoons apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
Instructions: Put 4 cups hickory wood chips into a container and cover with 4 cups of water. Allow the chips to soak for 30 minutes. Drain and set aside. Meanwhile, assemble the dry rub for the ribs. In a small mixing bowl, combine the brown sugar, salt, paprika, cumin, garlic powder, onion powder, black pepper and chili powder. Cut the rib rack into 4 pieces. Put a cooling rack over a baking sheet and put the ribs on top. Let the ribs come to room temperature, then rub the meat all over with the dry rub. Set up a stovetop smoker: Make a shallow bowl out of heavy-duty aluminum foil that fits into a 5- to 7-quart Dutch oven, with the sides of the aluminum bowl coming 2 inches up the sides of the pot; put it in the bottom of the Dutch oven. Put the soaked and drained wood chips over the aluminum foil in an even layer. Put a small round of aluminum foil on top of the wood chips. Put a 6-inch steamer basket (make sure the handle is attached in the center for easy removal) on top of the aluminum round. Transfer the smoker to the stovetop. Put the ribs in the steamer basket; it is okay if the pieces overlap slightly. Cover the smoker and create a strong seal by wrapping the rim of the lid with heavy-duty aluminum foil. Turn the heat to medium high and smoke the ribs for 45 minutes. Turn off the heat and carefully remove the aluminum foil seal and lid. Preheat the oven to 250 degrees F. Remove the ribs and steamer basket from the Dutch oven and set aside. Remove the remaining foil and wood chips carefully, as grease from the ribs may have dripped down; use tongs to lift the wood chips and foil bowl out and transfer them to a baking sheet to cool before discarding. Put the ribs back into the empty Dutch oven and cover with the lid. Slow roast until the ribs are completely tender, an additional 2 hours. The meat should pull away from the bones very easily. Meanwhile, pour the ketchup, maple syrup, molasses, vinegar, Worcestershire and soy sauce into a small saucepot and stir to combine. Place over medium heat and heat just until simmering. Keep warm. Remove the pot from the oven and brush the ribs generously with the BBQ sauce. Preheat the broiler to high. Broil the ribs until the sauce is caramelized and bubbly, about 5 minutes. Serve immediately. ","[Chardonnay, Pinot Noir, Zinfandel, Syrah]" 33014,"Neely's Berry Parfait 6 ounces frozen raspberries, thawed 6 ounces frozen blueberries, thawed 6 ounces frozen blackberries, thawed 2 tablespoons sugar 1 tablespoon lemon juice 6 ounces frozen raspberries, thawed 2 tablespoons sugar 1 1/2 cups heavy cream 2 tablespoons sugar Instructions: Berry mixture: Add 6 ounces raspberries, blueberries, blackberries, sugar, and lemon juice to medium bowl. Stir well to incorporate. Allow the berry mixture to sit at room temperature for 30 minutes. Puree: Add 6 ounces of raspberries to a food processor along with 2 tablespoons sugar. Puree until smooth. Remove the raspberry puree to a bowl, cover with plastic wrap, and let chill in the refrigerator. Whipped cream: Whip the heavy cream with a hand mixer until frothy and thick. Add the sugar and continue to beat until medium peaks appear. Gently fold in the raspberry puree until blended. To serve, add a spoonful of the heavy cream to the bottom of an old fashioned glass, top with a spoonful of fruit, and sprinkle with a handful of granola. Repeat the layering once more. Top with a small spoonful of the cream and a few berries on top. Repeat with the remaining glasses and ingredients. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 33015,"Roasted Squash Soup 1 butternut squash, halved and seeded 1 acorn squash, halved and seeded
1 baking pumpkin, halved and seeded
6 cloves garlic
1 large red onion, quartered
1/4 cup olive oil
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
5 cups vegetable stock
3/4 cup heavy cream
Couple grates of fresh nutmeg
1/2 cup pumpkin seed granola, for garnish
Instructions: Preheat the oven to 400 degrees F. Divide the squash/pumpkin (cut-side up), garlic and onions between 2 sheet pans. (Keep the onions and garlic together.) Drizzle over the olive oil and rub to fully coat everything in the oil. Season with the sage, rosemary, thyme and some salt and pepper. Flip the squash so they are cut-side down and roast until fork-tender, 40 to 45 minutes. Allow the squash to cool slightly, about 5 minutes. While the squash cool, heat the stock and heavy cream in a large pot over medium heat. Add the roasted onions and garlic and bring to a simmer. Scrape out the flesh of the squash and add to the pot. Using an immersion blender, puree the soup to your desired consistency. Grate over the nutmeg to taste and adjust other seasonings, as needed. To serve, ladle the soup into bowls and sprinkle over the granola. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33016,"Kiawe-Grilled Flank Steak and Spicy Green Papaya Salad 2 ounces salad oil 2 tablespoons lemongrass, minced (lower part of inner stem) 1 1/2 teaspoons fresh grated ginger 1 tablespoons minced garlic 2 tablespoons fresh squeezed lime juice 2 teaspoons patis (fish sauce) 4 tablespoons sweet chili sauce 1 Hawaiian or Thai cl pepper, finely minced 2 tablespoons soy sauce 2 teaspoons sambal (chili paste) 8 ounces flank steak 1 green papaya, skinned, seeded and julienned 1 Maui onion, julienned 1 red bell pepper, seeded and julienned Hawaiian sea salt Freshly ground black pepper Mixed greens, for garnish 10 to 15 fresh mint leaves 1/8 cup fresh cilantro leaves Instructions: For the marinade: Place all dressing ingredients in blender and puree until smooth. Divide in half. For the steak: Marinate the steak covered and refrigerated overnight in half of the marinade/dressing. Remove steak and discard the marinade. Season with salt and pepper. Grill to medium rare and let rest 15 minutes. When slightly cooled, thinly slice across the grain. For the papaya salad: In a mixing bowl, toss the sliced steak, green papaya, onion, red pepper, and remaining dressing. Season with salt and pepper, to taste. Serve on a platter or over mixed greens. ","[Syrah, Pinotage, Tempranillo, Grenache Blanc]" 33017,"Horseradish Garlic Mayonnaise 2 cloves garlic, roughly chopped 1 to 2 tablespoons prepared white horseradish 1/4 cup olive oil 2 tablespoons white wine vinegar 1/2 cup mayonnaise 1/4 cup minced parsley Instructions: In a blender combine the garlic, horseradish, olive oil, and vinegar and process until smooth. Transfer to a mixing bowl and add mayonnaise. Season to taste with salt, fold in the parsley and serve with beef. ","[Chardonnay, Sauvignon Blanc, Riesling]" 33018,"Chocolate Fudge Cake with Dulce de Leche, Chocolate Fudge Filling and cl Pepper Swiss Meringue Buttercream Butter, for buttering cake pans 2 cups all-purpose flour, plus additional for dusting cake pans
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon espresso powder
1 teaspoon salt 1 cup milk
1/2 cup canola oil
2 eggs
2 teaspoons vanilla extract
One 13.4-ounce can dulce de leche, such as Nestle La Lechera 2 cups heavy cream
One 14-ounce can sweetened condensed milk One 12-ounce can evaporated milk
3 1/2 tablespoons cocoa powder
1/4 teaspoon vanilla extract 4 egg whites Pinch salt
1 3/4 cups sugar
3 sticks (1 1/2 cups) unsalted butter, softened
5 Peruvian yellow cl peppers
Instructions: For the cake: Preheat the oven to 350 degrees F. Butter and lightly flour three 6-inch round cake pans. Whisk together the flour, sugar, cocoa, baking powder, espresso powder and salt in a mixer bowl until well combined. Add the milk, oil, eggs and vanilla to the flour mixture and beat on medium speed until well combined. Reduce the speed to the lowest setting and carefully add 1 cup boiling water. Increase the speed to medium-high and continue to beat, about 1 minute (see Cook's Note). Divide the batter among the prepared cake pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pans on a rack for 10 minutes, then turn out onto racks to cool completely. For the dulce de leche filling: Whisk together the dulce de leche and heavy cream until well combined and smooth. For the chocolate fudge filling: Combine the condensed milk, evaporated milk, cocoa powder and vanilla in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 30 minutes. Transfer to a bowl and place in the refrigerator to cool and thicken. For the cl pepper Swiss meringue buttercream: Meanwhile, place the egg whites, salt and 1 cup of the sugar in a heatproof mixer bowl set over a pan of simmering water. Whisk gently and constantly until the sugar is dissolved and the egg whites are hot, about 4 minutes. Remove from the heat. Beat with a mixer fitted with the whisk attachment at medium-high speed until thick and cool, about 5 minutes. Beat in the butter until the buttercream comes together. Boil the cl peppers and remaining 3/4 cup sugar together for 10 minutes. Let the peppers cool slightly, then peel and remove the seeds. Pulse the peppers in a food processor until smooth, then press through a strainer to remove any chunks. Mix about 8 tablespoons of the pepper puree into the buttercream, or more to taste. To assemble: Level off the tops of the cake layers with a serrated knife. Place one layer on a cake plate and spread with the dulce de leche filling. Top with another cake layer and spread with the chocolate fudge filling. Top with the remaining cake layer and frost the outside with the cl pepper buttercream. Serve immediately or let stand at room temperature for up to 2 hours. ","[Chardonnay, Pinot Grigio, Riesling, Cabernet Sauvignon]" 33019,"Pork with Sweet-and-Sour Squash 5 cups 1-inch cubes peeled butternut squash (about 1 1/4 pounds) 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 3 stalks celery 1 red onion 4 6-ounce pork scallopini, pounded to 1/4 inch thick if necessary 2 tablespoons chopped fresh thyme 3 cloves garlic, sliced 2 tablespoons capers, drained and rinsed 1/4 cup red wine vinegar 3 tablespoons sugar 2 tablespoons chopped fresh basil Instructions: Put a baking sheet in the oven and preheat to 450 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and spread in a single layer on the hot baking sheet. Roast until the squash is tender and browned on the bottom, about 20 minutes. Meanwhile, chop the celery and red onion and set aside. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Season the pork with salt, pepper and 1 tablespoon thyme. Add 2 pork scallopini to the skillet and cook, turning once, until browned and just cooked through, about 3 minutes. Remove to a plate and cover to keep warm. Add 1 more tablespoon oil to the skillet and repeat with the remaining pork. Add the remaining 1 tablespoon oil, the celery, red onion and 1/4 teaspoon salt to the skillet. Cook, stirring, until crisp-tender, about 3 minutes. Add the garlic, capers and remaining 1 tablespoon thyme and cook, stirring, until the garlic is golden, about 3 minutes. Add the squash, vinegar, sugar and 1/4 cup water and cook until the liquid is almost absorbed, 1 to 2 minutes. Season with salt and pepper and stir in the basil. Divide the pork and vegetables among plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 33020,"Charlie Palmer's Asparagus with Morel Ragout 1 1/2 pounds fresh asparagus, trimmed 2 tablespoons unsalted butter 6 leeks, white part only, washed and sliced, lengthwise 1/2 pound fresh morels, well-cleaned 1 1/2 cups chicken stock 1/4 cup white wine Coarse salt and freshly ground pepper to taste 1 tablespoon chopped fresh chives 1 tablespoon minced fresh parsley Instructions: Place the asparagus in the top half of the steamer over boiling water. Cover and steam for about 6 minutes or until asparagus is just tender but still bright green. Immediately remove and refresh under cold running water. Drain well, pat and dry. Set aside. Melt the butter in a large saute pan over medium heat. Add the leeks and saute for about 5 minutes or until the leeks are beginning to soften. Add the morels, chicken stock, wine, and salt and pepper to taste. Lower the heat and cook, stirring frequently, for about 26 minutes or until the leeks are almost melted and the liquid has reduced to a sauce-like consistency. Stir in 1 teaspoon of the chives and the parsley. Taste and, if necessary, adjust seasonings with salt and pepper. Place the asparagus on a serving plate. Spoon the Morel Ragout over the top of the rice and garnish with the remaining chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 33021,"Classic French Toast with Strawberry Syrup 3 large eggs 1/2 cup whole milk 1 tablespoon ground cinnamon 4 tablespoons salted butter 8 slices basic white bread Strawberry Syrup for serving, recipe follows 1 cup sliced strawberries (about 6 large whole) 1/2 cup sugar 1/2 teaspoon vanilla extract Instructions: Crack the eggs into a blender and add the milk and cinnamon. Blend until the yolks and whites are incorporated. (This step can be accomplished in a shallow dish with a whisk or fork as well.) Pour the mixture into a shallow dish or wide-bottom bowl. Heat a large nonstick skillet or griddle over medium heat. Add 2 tablespoons of the butter and swirl it around the pan; when melted, place 1 piece of bread in the egg mixture to soak in for about 10 seconds. Turn over and let soak on other side. This is a quick process don't let bread soak too long as it will get too soggy. Drain off excess egg and place the bread in the hot pan. Immediately soak 3 more bread slices, taking care not to over-crowd the pan. Cook until golden brown, turning once, about 2 minutes per side. Repeat with remaining butter and bread slices. Serve with Strawberry Syrup spooned over or on the side at the table. Place the strawberries, sugar, vanilla and 2 tablespoons water into a wide saucepan or skillet large enough to hold the strawberries in a single layer. Bring the mixture to a simmer over medium-low heat and cook gently until the strawberries are very soft and ruby red in color throughout., but still hold their shape, about 5 minutes . Serve warm over French toast or on the side at the table. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 33022,"Grilled Calamari with Parsley and Pickled Shallot Salad 3 tablespoons sugar 1/4 cup sherry vinegar 3 shallots, thinly sliced 1/2 Fresno or Thai cl, thinly sliced 1 pound squid (12 bodies and 4 tentacles), cleaned 4 tablespoons extra-virgin olive oil
1 small bunch fresh flat-leaf parsley, leaves picked (about 2 3/4 cups) Kosher salt and freshly ground pepper
Lemon wedges, for serving Instructions: Prepare a grill or grill pan for high heat. Place the sugar, vinegar and 2 tablespoons water in a small bowl and microwave until warm, about 1 minute (see Cook's Note). Add the shallots and cl to the vinegar and set aside for at least 10 minutes. Toss the squid with 2 tablespoons olive oil, salt and pepper in a medium bowl. If using an outdoor grill, place the squid in a grill basket and press together to flatten. Alternatively, for indoor grill pans, weigh the squid bodies down with a cast-iron skillet or bacon press. Grill the squid until cooked through, about 2 minutes per side. Slice the bodies into rings and divide the rings and tentacles evenly among 4 shallow bowls. Place the parsley in a medium bowl and drizzle with the remaining 2 tablespoons olive oil. Toss with the shallots, cl and vinegar. Season with salt and pepper. Mound the salad on the squid and spoon any vinegar remaining in the bowl over top. Garnish with lemon wedges and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 33023,"Cinnamon Apple Cake 2 cups granulated sugar 2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons Spice Islands? Ground Saigon Cinnamon 1/2 teaspoon salt 2 eggs, beaten 4 cups finely chopped unpeeled apple 1/2 cup Mazola? Corn Oil 2 teaspoons Spice Islands? Pure Vanilla Extract 1/2 cup brown sugar 1 teaspoon Spice Islands? Ground Saigon Cinnamon 1/2 cup butter OR margarine 1/2 cup brown sugar 1/2 cup granulated sugar 2/3 cup evaporated milk 1/2 teaspoon Spice Islands? Ground Saigon Cinnamon 1 teaspoon Spice Islands? Pure Vanilla Extract Instructions: To make cake: Preheat oven to 350F. Combine granulated sugar, flour, baking soda, cinnamon and salt in a large mixing bowl. In a separate mixing bowl, combine eggs, apples, oil and vanilla. Add mixture to the dry ingredients, and stir just until well mixed. Batter will be thick. Pour cake batter into greased 13 x 9-inch pan. Sprinkle with brown sugar and cinnamon. Bake 50 to 60 minutes, or until a toothpick inserted in center comes out clean. To make Caramel Sauce: Combine butter, sugars, and evaporated milk in medium saucepan over medium high heat. Stirring constantly, bring to a boil for 1 minute. Add cinnamon and vanilla. Cool. Cut cake and serve with caramel sauce. If desired, top with ice cream or whipped topping. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 33024,"Hanjan Brisket and Kimchi Fried Rice 4 cups day-old cooked rice 2 tablespoons grapeseed or canola oil 1/3 pound beef brisket, thinly sliced Salt and freshly ground black pepper 1 medium onion, cut into small dice (about 1 cup) 1 cup baechu kimchi (Napa cabbage kimchi), cut into small dice 1 cup chong gak kimchi (Korean radish kimchi), cut into small dice 4 stems Chinese chive blossoms, chopped 3 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon toasted sesame seeds 3 scallions, thinly sliced 1 tablespoon unsalted butter 4 large eggs Instructions: Put the rice in a large bowl and add 1 tablespoon grapeseed oil to your hands. Crumble the rice kernels with your hands so that it all separates. (Try to separate all the grains, so that you don't end up with any clumps. The rice does not absorb seasoning properly if it is clumped together.) Set a wok or large cast-iron skillet over high heat until it just starts to smoke, 3 to 4 minutes. Add the remaining tablespoon oil and the beef and sprinkle with a pinch of salt and pepper. (Do not toss or stir.) Let the beef sear on one side, about 30 seconds. Add the onion and toss with a wooden spoon for 30 seconds. Add the diced kimchis and toss for 1 minute. Add the chive blossom stems and toss for 30 seconds. Push the mixture to one side of the wok and add the rice, flattening it gently against the bottom of the wok. Sprinkle the rice lightly with salt and pepper, then flip the kimchi mixture on top of the rice. Let sit undisturbed for 1 minute, and then toss and mix everything together. Add the soy sauce by letting it trickle down the side of the wok, and cook to reduce. (If you're using a skillet, move the rice to one side and tilt the skillet as you add the soy sauce to the empty part of the pan to allow the soy sauce to reduce by two-thirds; once it has reduced sufficiently, mix everything together. Add the sesame oil and sesame seeds and toss for 1 minute until mixed well. Gently flatten the rice in the bottom of the wok and let cook for 1 minute, until the rice at the bottom of the wok crisps to form a crust. Sprinkle on the scallions and set aside. Heat a small nonstick frying pan over medium heat and add the butter. When the butter melts, crack the eggs into the pan, leaving space between them for the whites to spread out. Sprinkle lightly with salt and cook until the bottoms of the eggs are white and opaque, 2 to 3 minutes. Lower the heat and cook for 2 minutes more. Turn off the heat and let the eggs rest until the whites are set and the yolks are still runny, 2 minutes. Transfer the fried rice into 4 bowls, top each one with a fried egg and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33025,"Spinach and Shiitake Lasagne with Caramelized Garlic-Basil Sauce 2 tablespoon minced garlic 1 tablespoon minced ginger 2 minced yellow onions 2 pounds shiitakes, de-stemmed and quartered 2 lemons, juiced 3 pounds baby spinach, prepped, de-stemmed 1/3 cup olive oil, plus additional to cook 1 pound lasagne noodles, blanched and refreshed 1/4 cup balsamic vinegar 2 cups yogurt 1/4 cup Parmigiano-Reggiano 1/4 cup balsamic vinegar 1/4 cup Chinese vinegar 2 tablespoons olive oil 15 cloves garlic 1 minced yellow onion 1 tablespoon sugar 1 cup vegetable stock 2 cups basil leaves 1 cup spinach leaves 1 tablespoon butter Instructions: Preheat oven to 350 degrees. In a hot skillet coated with oil, saute garlic, ginger, onions and season. Add shiitakes and stir. Season then deglaze with juice. Check for seasoning. Mix shiitakes with spinach. Toss with olive oil, vinegar and season. In a sprayed lasagne dish, spread some spinach mixture then top with noodles. Top with spinach mixture then some yogurt then more noodles. Repeat finishing with spinach on top and drizzle some olive oil. Sprinkle with cheese and bake in oven for 1 hour. Should be screeching hot. Broil if necessary to brown. Let rest 8 minutes before cutting. For the Vinegar Syrup: In a non-reactive saucepan, combine vinegars and simmer. Reduce by 60 to 70 percent until a syrup is achieved. Keep in mind that the syrup will thicken as it cools. Reserve at room temperature. In a hot saucepan coated with olive oil, caramelize garlic and onions. Season and sprinkle on sugar. When brown, about 6 to 8 minutes, add stock and bring to a boil. Check for seasoning, should be salty like blanching water. Add basil and spinach and blanch for 2 minutes. Transfer to blender and lift with butter. Verify flavor. PLATING Sauce plate with sauce and zig-zag syrup. Slice square of lasagne and place on top. Garnish with vinegar syrup. Wine Recommendation: Chameleon, Sangiovese, California, 1997 ","[Sangiovese, Barolo, Pinot Noir, Tempranillo]

" 33026,"Upside-Down Sour Cream and Onion Potato Bread 1 pound russet potatoes, peeled and diced into 1-inch pieces (about 2 large potatoes) 1 large onion, preferably Vidalia 2 tablespoons vegetable oil 2 1/2 cups all-purpose flour (see Cook's Note) 1 tablespoon baking powder 1 1/4 teaspoons kosher salt 4 1/2 teaspoons sour cream and onion seasoning mix, recipe follows 1 cup whole milk 1/2 cup sour cream 1 large egg 1 tablespoon dried chives 2 tablespoons dried chives 1 1/2 teaspoons dried buttermilk powder
1 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon granulated sugar Instructions: Position a rack in the middle of the oven and preheat to 450 degrees F. Put the potatoes in a large pot of unsalted water; bring to a simmer and cook until tender, about 8 minutes. Drain the potatoes in a colander, then return them to the pot over low heat, shaking until they are dry, about 1 minute. Rice or mash the potatoes using a food mill or potato masher. Peel the onion, cut off the ends and slice crosswise into 1/2-inch-thick rounds. (You should have 4 slices.) Lay the slices flat on a large plate and sprinkle each with 1/2 teaspoon of the sour cream and onion seasoning. Heat the vegetable oil in a 10-inch cast-iron skillet over medium low until it shimmers. Add the onion slices, seasoned-side up, and cook until the onions are fairly soft and the bottoms turn slightly golden-brown, about 6 minutes. Flip the onions and sprinkle each of the four exposed sides with another 1/2 teaspoon of the sour cream and onion seasoning. Remove the skillet from the heat.
Whisk together the flour, baking powder, salt and 1/2 teaspoon of the sour cream and onion seasoning in a large bowl. Stir in the mashed potatoes, breaking up any clumps, until the potatoes are well-coated with flour.
Whisk together the milk, sour cream and egg in a separate large bowl. Add the milk mixture to the flour mixture and stir until just combined. The batter will be heavy and thick; do not overmix.
Scrape the batter into the skillet over the onions and use a knife or spatula to smooth the top. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to unmold. If the onions stick to the pan, gently lift from the skillet and place back on top of the loaf. Sprinkle with the dried chives. Let cool another 20 minutes before serving.\u202f
Whisk together the chives, buttermilk powder, onion powder, salt, nutritional yeast, garlic powder and sugar. Store extra mix in an airtight container for up to 2 weeks. Makes about 1/4 cup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33027,"Gouda Fondue 1 cup dry white wine 1 teaspoon freshly squeezed lemon juice 12 ounces Gouda cheese, (rind trimmed), shredded 4 ounces aged Gouda cheese, (rind trimmed), shredded 2 tablespoons cornstarch 1 pinch freshly grated nutmeg 1 pinch cayenne pepper Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears Instructions: Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 33028,"Portobello Stuffed with Sausage, Spinach and Smoked Mozzarella 3/4 pound mild Italian sausage 1 medium Spanish onion, sliced 6 tablespoons olive oil 1/2 cup dry red wine 8 ounces fresh spinach leaves, stems removed and coarsely chopped 1/2 cup water Salt and freshly ground black pepper 4 tablespoons chopped fresh basil leaves 4 tablespoons chopped fresh flat-leaf parsley 12 ounces fresh smoked mozzarella, cut into small cubes 4 large portobello mushrooms, stems removed 2 plum tomatoes, thinly sliced Instructions: Preheat grill to medium-high heat. Brush sausages and onion slices with olive oil and place on the grill. Cook until browned on all sides. Put the sausage and onion into a saute pan, add the wine and cook until the wine is completely reduced. While the wine is reducing, break up the sausage into small pieces. Add the spinach, 1/2 cup of water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoons of the basil, 2 tablespoons of the parsley and the cheese and let cool slightly. Heat the grill to high. Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the grill, top side down and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with a few slices of tomato. Season the tomatoes with salt and pepper and place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through, the cheese has melted and the tomatoes are soft, about 5 minutes. Remove to a platter and sprinkle tops with the remaining parsley and basil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 33029,"Bacon-Cheese Pizza Bombs 1/2 cup extra-virgin olive oil 1 tablespoon finely chopped fresh rosemary
1 tablespoon fresh thyme leaves
1 teaspoon red pepper flakes, plus additional for seasoning
3 cloves garlic, grated 1 tablespoon finely chopped fresh parsley
Kosher salt
4 slices thick-cut bacon
All-purpose flour, for dusting
2 pounds pizza dough, divided into sixteen 2-inch balls weighing 2 ounces each
4 teaspoons tomato paste
16 basil leaves
12 ounces fresh mozzarella, cut into 1/4-inch cubes
Marinara sauce, warmed, for serving
Instructions: Place a pizza stone on the center rack of the oven and preheat the oven to 500 degrees F. Line a baking sheet with parchment paper and place it on top of the pizza stone. In a small skillet or pot, warm the olive oil over medium heat until very warm to the touch. Add the rosemary, thyme, red pepper flakes and garlic. Remove from the heat and let cool slightly. Stir in the parsley and season to taste with salt. In a medium skillet over medium-low heat, cook the bacon until crispy, turning occasionally, about 10 minutes. Drain on a paper towel-lined plate, then crumble. Lightly dust a work surface with flour. Flatten and shape each piece of dough into a 3 1/2-inch round. Spread 1/4 teaspoon tomato paste in the center of a round, leaving a small border around the edge. Tear a basil leaf into pieces and add to the center, along with about 1 teaspoon of bacon. Top with 3/4-ounce (about 1 heaping tablespoon) mozzarella. Sprinkle with a pinch of salt and some red pepper flakes. Very lightly brush the circumference of the dough with water. Bring the edges of the round towards the center, lightly pleating to form a tight enclosure, and pinch to seal. Using a metal skewer dipped in flour, make a hole in the center of the dough to create a steam vent. Place on a sheet of parchment and repeat with the remaining dough and fillings. Remove the hot baking sheet from the oven, then transfer all the dough balls to the hot baking sheet, spacing them 2 inches apart. Brush them liberally with the herb oil. Transfer the baking sheet to the pizza stone and bake, 5 minutes. Rotate the pan and bake until golden brown, about 5 minutes more. Brush with herb oil and serve immediately with marina sauce and the remaining herb oil for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 33030,"Seared Salmon with Confetti Chickpeas 2 tablespoons extra-virgin olive oil 1 cup diced onion 1/2 teaspoon dried red pepper flakes 1 small red bell pepper, diced (about 1 cup) 2 medium carrots, diced (about 1 cup) 1/2 pound yellow zucchini, diced 1/2 pound green zucchini, diced 2 (15 1/2-ounce) cans chickpeas 2 cups reduced-sodium chicken broth 1/2 cup dry white wine 1 1/2 teaspoons kosher salt, plus more for seasoning 2 sprigs rosemary, plus 6 sprigs for garnish 1 bay leaf Canola oil, for searing 6 (6-ounce) pieces center-cut salmon fillets Freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Heat the olive oil in a large pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the red pepper flakes and cook 1 more minute. Add the bell pepper, carrots, yellow zucchini, and green zucchini and cook until just beginning to brown, about 5 minutes. Add the chickpeas, broth, white wine, 1 1/2 teaspoons salt, 2 rosemary springs, and bay leaf and simmer for 15 minutes. Remove the rosemary sprigs and bay leaf. Heat a large skillet over medium-high heat. Add enough canola oil to coat the bottom of the pan. Season salmon fillets with kosher salt and freshly ground black pepper. Once the oil is hot, add the salmon (work in batches to avoid overcrowding the pan) and sear until the exterior is crisp and golden, about 3 to 4 minutes per side. Place salmon in the oven to finish cooking to medium doneness, turning once, about 4 to 6 minutes (depending on the thickness of the salmon). To serve, use a slotted spoon to scoop the chickpea mixture onto a serving dish. Place the seared salmon alongside the chickpeas and garnish with a sprig of rosemary. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33031,"Icelandic Ponnokukur 1 cup all-purpose flour 2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cardamom 1/2 teaspoon grated nutmeg
2 eggs
1 3/4 cups milk, plus more as needed
1/2 cup heavy cream
1 teaspoon vanilla extract
Butter, for coating the pan
Instructions: In a medium bowl, sift together the flour, sugar, baking powder, salt, cardamom and nutmeg and set aside. In another bowl, beat the eggs until smooth. In alternating turns, add half of the flour mixture and half of the milk to the eggs, whisking until combined; repeat with the remaining flour and milk. Mix in the cream and vanilla. Let the batter sit 30 minutes, refrigerated. Preheat a crepe pan over medium-high heat. Rub with a stick of butter to lightly coat the pan--the butter should foam but not brown. Swirl up 3 to 4 tablespoons of batter into the pan, tilting the pan to thinly and evenly cover the entire surface. When the edges turn golden (after about 30 seconds), flip the pancake with an offset spatula or pie server, and brown the other side. Flip the pan upside down over a large plate, dropping the pancake onto the plate. Repeat with the remaining batter. Serve immediately, or stack the pancakes with a layer of parchment between each. They can be wrapped tightly in plastic and frozen, or used within 2 days (stored wrapped at room temperature). ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33032,"Double Fried French Fries Peanut or other vegetable oil, for frying 2 pounds baking potatoes, like russets Salt, to taste Instructions: Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat to 325 degrees F, use a deep fry thermometer to determine this. While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks. As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning. Dry the potato strips thoroughly, this will keep the oil from splattering. Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet. Cook for 3 minutes until they are soft but not browned. Remove the potatoes with a long-handled metal strainer and drain on brown paper bags. Bring oil temperature up to 375 degrees F. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels. Salt and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33033,"Opa! Burgers - (winning Alternative Burger) 1/2 cup mayonnaise 1/4 cup roasted red peppers, chopped 8 ounces goat feta cheese, crumbled 1/2 cup chopped kalamata olives 1 cup Shiraz (recommended: Sutter Home) 1/2-ounce dried porcini mushrooms 2 pounds ground lamb 3 cloves garlic, minced 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 2 teaspoons salt 1/2 teaspoon freshly ground black pepper Extra-virgin olive oil, for brushing grill rack (recommended: Colavita) 6 Italian-style bolo rolls or other rustic buns, split 12 thin slices sopressata, Italian salami variety 1 cup loosely packed baby spinach leaves 6 large tomato slices Instructions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. For the mayonnaise-cheese mixture: Combine the mayonnaise and roasted peppers in a small bowl and mix well. Cover and chill until ready to use. In a separate small bowl, mash the cheese with a fork. Stir in the olives; set aside. Pour the wine into a small, heavy fire-proof saucepan and heat on the grill until the wine begins to simmer. Remove from the heat and add the dried mushrooms, stirring with a fork to ensure that all the mushrooms are moistened. Set the mushrooms aside to reconstitute for at least 30 minutes. Gently squeeze the excess liquid from the reconstituted mushrooms and chop, using a chef's knife. Transfer to a large bowl. Add the lamb, garlic, oregano, red pepper flakes, salt, and pepper. Form into 6 equal patties in the shape of the rolls. When the grill is ready, brush the grill rack with oil. Place the patties on the grill, cover, and cook for 4 minutes. With a spatula, turn the patties over, and cook an additional 4 minutes, or until done to preference. During the last few minutes of grilling, place the rolls, cut side down, on outer edges of grill to lightly toast. To assemble the burgers, spread the mayonnaise mixture over the bottom roll halves and the cheese mixture over the top halves. Layer the bottom rolls with the patties, sopressata, spinach leaves, tomato slices, and roll tops. ","[Syrah, Tempranillo, Garnacha, Barbera]" 33034,"Vegetable Parmesan Butter, for greasing the baking dish 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices 2 medium fennel bulbs, trimmed and cut into 1/4-inch thick slices 2 zucchini, trimmed and cut lengthwise into 1/4-inch thick slices Olive oil, for drizzling Kosher salt and freshly ground black pepper 1 (26-ounce) jar marinara sauce, divided 3 cups shredded mozzarella cheese, divided 1 cup grated Parmesan, divided 1 cup plain bread crumbs Instructions: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the eggplant, fennel and zucchini slices with olive oil. Season with salt and pepper. Grill the vegetables until softened, 3 to 4 minutes each side. (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft). Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel slices in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan. Arrange the zucchini on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, 30 to 35 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 33035,"\Coffee and Doughnuts\ Cappuccino Semifreddo with Cinnamon-Sugar Doughnuts 2 large eggs, separated 3 large egg yolks 3/4 cup sugar 1/2 vanilla bean, split 2 tablespoons espresso extract (see Cook's Note) 1/2 cup heavy cream 1/4 cup plus 1 tablespoon water, at room temperature 1/4 ounce compressed fresh yeast 1/2 cup all-purpose flour 1/4 ounce compressed fresh yeast 2 tablespoons milk, at room temperature 1 cup plus 2 tablespoons all-purpose flour, or more as needed 3 tablespoons sugar 1 teaspoon kosher salt 1/4 cup egg yolks (about 3 large yolks) 2 tablespoons (1 ounce) unsalted butter, melted and cooled Canola oil for deep-frying Cinnamon sugar: 1/2 cup sugar mixed with 1 1/4 teaspoons ground cinnamon 1/2 cup milk Instructions: For the cappuccino semifreddo: Place the egg yolks and 1/4 cup plus 2 tablespoons of sugar in the bowl of a mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean into the bowl. Whip for about 12 minutes at medium speed, or until the mixture has lightened and tripled in volume. Beat in the espresso extract. Transfer the mixture to a bowl placed in a larger bowl of ice water to maintain its consistency.
In a mixer bowl or a metal bowl, whip the heavy cream with 3 tablespoons of the sugar until it holds its shape when the whisk or beater is lifted. Fold the whipped cream into the yolk mixture and return the bowl to the ice.
Whip the egg whites in a mixer bowl or metal bowl until they are frothy. While whipping, add in the remaining 3 tablespoons of sugar and whip the egg whites just until they hold soft peaks, being careful not to overwhip them. Fold in the beaten egg whites into the egg yolk mixture until they are completely combined.
Spoon the semifreddo into six 8- to 10-ounce coffee cups, leaving at least 1/2 inch at the top for the steamed milk. Gently tap the cups against the counter to level the mixture. Cover the cups with plastic wrap and place them in the freezer until frozen, at least 6 to 8 hours, or overnight. These will keep for up to 3 days in the freezer; after that time, they will start to deflate. For the cinnamon-sugar doughnuts part 1: Place the water in the bowl of a mixer. Crumble the yeast into the water; mix and crush the yeast with a spoon to dissolve. Add the flour to the bowl and, using the dough hook, mix slowly until the ingredients are thoroughly blended.
Transfer this sponge to a bowl, cover, and let proof at room temperature for 1 to 2 hours, until it has doubled; or place the bowl in the refrigerator to proof overnight.
Part 2: Crumble the yeast into the milk in a small bowl, stirring to dissolve. Place 3/4 cup of the flour, the sugar, and salt in the bowl of a mixer fitted with the dough hook. Mixing on low speed, pour in the milk and yeast mixture, followed by the egg yolks and butter. Mix for a minute to combine.
Add the proofed sponge and the remaining 1/4 cup plus 2 tablespoons flour. Continue to beat at low speed until combined. Turn up the speed slightly and knead the dough for 4 to 5 minutes, or until it has formed a ball and cleans the sides of the bowl. If the dough seems wet, it may be necessary to add 1 to 2 more tablespoons flour. Cover the bowl and let the dough proof overnight in the refrigerator.
To shape the doughnuts: Place the chilled dough on a lightly floured surface and roll it out to a 1/2-inch thickness. Cut out the doughnuts using a 2-inch doughnut cutter, or a 2-inch biscuit cutter (in which case, you will also need a 3/4-inch cutter to make the hole). Place the doughnuts and doughnut holes on a baking sheet lined with parchment paper. Cover the doughnuts with a sheet of plastic wrap that has been sprayed with nonstick spray.
At this point, the doughnuts can be frozen for several days, refrigerated, or allowed to rise at room temperature. If they're frozen, defrost them and then allow them to rise at room temperature for 1 to 1 1/2 hours. They can be refrigerated for several hours or overnight, to rise slowly. When you remove them from the refrigerator, uncover them and let them finish proofing in a warm place for 20 to 30 minutes. If they have not been refrigerated or frozen, they should rise at room temperature in about 15 minutes. Once proofed, they will have risen to approximately 3/4 inch.
To cook the doughnuts: In a deep heavy saucepan large enough to hold half the doughnuts and holes at a time, heat canola oil for deep-frying to 325 degrees F. Add half the doughnuts and holes to the oil and cook for approximately 30 seconds on the first side. Flip the doughnuts and fry for 1 minute on the second side, then turn back to the first side to cook for an additional 30 seconds, or until a deep golden brown. Remove the doughnuts, drain them briefly on paper towels, and toss them in a bowl with the cinnamon sugar. Repeat with the remaining doughnuts.
To complete: Remove the semifreddo from the freezer a few minutes before serving to soften slightly. Steam the milk using a cappuccino machine or frothing machine. Place a cup of semifreddo and a doughnut on each of six plates. Top each doughnut with a doughnut hole. Spoon the steamed milk over the semifreddo and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33036,"Teriyaki-Glazed Pork Spare Ribs Salt and freshly ground black pepper 1/2 cup Chinese five-spice powder 1 rack pork spareribs, trimmed of excess fat, cut in 1/2 through the bone so you have 2-inch length riblets 2 tablespoons white sesame seeds, for garnish Cilantro leaves, chopped, for garnish Green onion, thinly sliced, for garnish 1 cup low-sodium soy sauce 1 cup fresh grapefruit juice 1/4 cup hoisin sauce 3 tablespoons ketchup 3 tablespoons rice vinegar 1 fresh red cl, split 2 garlic cloves, smashed 2 -inch piece fresh ginger, cut into 1-inch coins Instructions: Preheat the oven to 300 degrees F. Mix the salt and pepper in a small bowl with the five-spice powder. Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours. To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, cl, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside. In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]

" 33037,"Avocado Corn Gazpacho 1 zucchini, coarsely chopped 1 yellow squash, coarsely chopped 1 red bell pepper, coarsely chopped 1 small yellow onion, coarsely chopped 1 jalapeno, seeds removed, coarsely chopped 1 teaspoon chopped garlic 3 ripe avocados 1 1/2 cups fresh corn, cut from 1 or 2 cobs. (frozen may be used, but when in season, you cannot beat fresh corn!) 1/3 cup finely chopped cilantro leaves 1/2 cup lime juice 5 to 5 1/2 cups ice cold water 1 teaspoon salt 1 teaspoon freshly ground black pepper Instructions: Put the zucchini, yellow onion, bell pepper, onion, serrano and garlic in bowl of food processor and pulse briefly. The pieces should be small but not minced or soupy. Transfer the vegetable mixture to a large bowl. Halve and pit the avocados. Put 1/2 an avocado in the food processor and pulse to puree. Dice the remaining 1 1/2 avocados. To the bowl of vegetables, add the avocado puree, diced avocado, fresh corn, tomatoes, cilantro, lime juice, cold water, and salt and pepper. Mix gently with a large spoon. Taste and adjust the salt and pepper, to taste. Cover and refrigerate until ice cold. Ladle into soup bowls and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 33038,"Peppermint Patty Cookies 1 1/2 cups all-purpose flour 1/2 cup unsweetened Dutch-process cocoa powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg 1/2 teaspoon pure vanilla extract 4 ounces bittersweet chocolate, very finely chopped 1 pound confectioners\u2019 sugar 1/2 cup light corn syrup 1/4 cup cocoa butter, melted 1 tablespoon pure peppermint extract 8 ounces bittersweet chocolate, chopped 6 tablespoons cocoa butter, melted Chopped candy canes or peppermint candies, for topping Instructions: Make the cookies: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; beat in the flour mixture and chocolate until just combined. Transfer the dough to a large sheet of parchment paper. Using the parchment to help, roll into a 1 3/4-by-11-inch log and wrap. Refrigerate until firm, at least 1 hour. 3. Position racks in the upper and lower thirds of the oven; preheat to 350? F. Line 2 baking sheets with parchment paper. Unwrap the log and slice into 1/4-inch-thick rounds. Arrange 1 inch apart on the baking sheets. Bake until set, about 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Make the filling: Beat the confectioners\u2019 sugar, corn syrup, cocoa butter and peppermint extract in a medium bowl to make a tight, sticky paste (the consistency of Play-Doh); if needed, use your hands to knead the paste. Place between 2 sheets of parchment and roll out into a 13- to 14-inch round, about 1/4 inch thick; if you\u2019re having trouble rolling out the paste, microwave for 15 seconds to warm up. Use a 2-inch round cutter or glass to cut out rounds; gather the scraps, reroll and cut out more rounds. Place a round on top of each cookie, then refrigerate while preparing the glaze. Make the glaze: Combine the chocolate and cocoa butter in a medium heatproof bowl and set over a saucepan with a few inches of simmering water (do not let the bowl touch the water). Cook, stirring, until the chocolate is melted and the glaze is combined, 5 to 10 minutes. Remove the bowl from the pan and let the glaze cool slightly, about 5 minutes. Line a baking sheet with parchment paper. Arrange some of the cookies on a rack set on a separate rimmed baking sheet. Spoon the chocolate glaze over each cookie, allowing any excess to drip off. Sprinkle with crushed candy. Let the glaze set, then transfer the cookies to the lined baking sheet. Repeat with the remaining cookies and glaze; if you run out of glaze, scrape the excess chocolate from the sheet pan back into the bowl and remelt. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 33039,"Grilled Peaches and Pineapple Nonstick cooking spray, for spraying the grill tray 1/4 cup olive oil
1/4 cup maple syrup, plus more for serving 6 peaches, halved and pitted
1 pineapple, cut into spears
Vanilla ice cream, for serving 1 cup pecans, chopped Instructions: Prepare a grill for medium-low to low heat. Spray a grill tray with holes with cooking spray. Mix the olive oil and maple syrup together in a small bowl and brush over the peaches and pineapple. Put the fruit cut-side down on the prepared grill tray and cook low and slow, rotating them 90 degrees halfway through, about 5 minutes. Monitor the cooking temperature and keep it low enough so that the maple syrup doesn't burn but browns a little. Set the fruit aside to cool. To serve, arrange the fruit over scoops of vanilla ice cream, sprinkle pecans all over the top and drizzle with extra maple syrup. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 33040,"S'Mores 4 jumbo marshmallows 8 graham crackers Four 1-ounce pieces, semi-sweet or milk chocolate Instructions: Place one marshmallow on a skewer. Place over medium flame, constantly turning as not to burn. Once slightly melted, place onto graham cracker. Place one piece of chocolate on top of marshmallow and top with another graham cracker. Repeat process with remaining ingredients. ","[Chardonnay, Riesling, Moscato, Merlot]" 33041,"Blackened Tilapia With Black-Eyed Pea Salad 1 tablespoon paprika 1/2 teaspoon ground cumin Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
4 6-ounce tilapia fillets 1/3 cup jarred salsa verde 2 tablespoons white wine vinegar 2 tablespoons sour cream 3 tablespoons extra-virgin olive oil 4 cups shredded coleslaw mix (one 14-ounce bag) 1 15-ounce can black-eyed peas, drained and rinsed 6 cups chopped romaine lettuce (about 1 small head lettuce) Cornbread, for serving (optional) Instructions: Combine the paprika, cumin and 1/4 teaspoon each salt and pepper in a small bowl. Rub one side of the fish fillets with the spice mixture.
Whisk the salsa verde, vinegar, sour cream, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a large bowl. Add the coleslaw mix and black-eyed peas and toss. Add the lettuce to the bowl but don't toss.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 2 fish fillets, spice-side down, and cook until nicely blackened, 3 to 4 minutes. Carefully turn the fillets and continue cooking until the fish is firm and flaky, 2 to 3 more minutes. Remove to a plate and keep warm. Repeat with the remaining 1 tablespoon olive oil and 2 fish fillets.
Toss the salad and season with salt and pepper. Serve the fish with the salad and cornbread. Per serving: Calories 397; Total Fat 16 grams; Saturated Fat 3 grams; Protein 42 grams; Total Carbohydrate 24 grams; Fiber 8 grams; Cholesterol 90 milligrams; Sodium 440 milligrams
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 33042,"Egg White Omelet Italiano 1/3 cup shredded zucchini Cooking spray 2 tablespoons finely chopped sweet onion 3 mushrooms, sliced Kosher salt Freshly ground black pepper 1/4 cup diced tomato 1 tablespoon grated Parmesan 3 egg whites, lightly beaten 1 teaspoon chopped fresh Italian parsley leaves, optional Instructions: Put the zucchini onto a double layer of paper towels. Cover with another double layer of paper towels and press out the excess moisture. Coat a small nonstick skillet with cooking spray and place over medium-high heat. Add the drained zucchini, onion, and mushrooms to the pan, season with salt and pepper, and cook until browned and soft, about 5 to 7 minutes. Add the tomatoes and Parmesan and place the mixture into a small bowl. Wipe the nonstick pan clean, coat again with cooking spray, and place over medium-high heat. When the pan is good and hot, add the 3 egg whites and turn the skillet to evenly coat the bottom. When just about set, add the vegetable mixture to one side of the omelet. Gently fold the other side over the vegetables to form a half moon. Carefully slide the omelet onto a heated plate. Serve immediately with a sprinkling of fresh black pepper and the parsley, if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33043,"Shrimp Curry with Lentils and Coconut Rice Ghee or olive oil 4 cloves garlic, sliced
1/2 onion, chopped
1 tablespoon freshly grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup orange lentils
2 cups chicken broth
1/2 cup water
Kosher salt 1 onion, roughly chopped 1 tablespoon ghee or olive oil 1 tablespoon garam masala
1 tablespoon ground turmeric
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander 1 teaspoon freshly ground black pepper
1/2 cup fresh diced tomatoes (about 1 medium tomato) 2 tablespoons freshly grated ginger
6 cloves garlic, sliced
2 cups chicken stock
1 tablespoon tamarind paste
1 serrano pepper
1 1/2 14-ounce cans coconut milk
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
Kosher salt
2 pounds large, head-on shrimp
Two 14-ounce cans coconut milk 1 cup basmati rice
1 tablespoon freshly grated ginger
1/2 onion, chopped
Kosher salt
Instructions: Apricot chutney, fresh cilantro leaves and sliced green onions, for serving For the lentils: Coat a medium pot with ghee or olive oil and heat over medium. Add the garlic, onion, ginger, cumin and coriander and cook, stirring, until the onions are soft, about 5 minutes. Add the lentils, chicken stock and water and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are soft, about 35 minutes. Season with salt and keep warm. Meanwhile for the rice: Add the coconut milk, rice, ginger, onion and 1/2 teaspoon salt in a medium saucepan, bring to a boil and then reduce the heat to low, cover and simmer until rice is tender and has absorbed all liquid, about 25 minutes. Keep warm. For the curry: Process the onion in a blender or food processor until a puree. Heat the ghee in a large pot over medium heat. Add the garam masala, turmeric and cumin, coriander and pepper stir until the spices toasted are fragrant, about 1 minute. Pour the onion puree into pot and then add the tomatoes, ginger and garlic. Cook, stirring, until the mixture thickens, 6 to 8 minutes. Add the chicken stock, tamarind and serrano pepper, stir well, bring to a simmer and cook for 5 minutes. Add the coconut milk, vinegar and lemon juice bring to a simmer and cook for 10 minutes. Add the shrimp and simmer until they are pink and cooked through, 5 to 7 minutes. To serve: Scoop mounds of rice in shallow bowls, add curry and lentils on either side of the rice. Top each bowl with apricot chutney, cilantro and green onion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chenin Blanc]

" 33044,"Beef Paillard 1 pound beef tenderloin, trimmed Vegetable oil Kosher salt Freshly ground black pepper Instructions: Place tenderloin in the freezer for 2 hours. Preheat the oven to 200 degrees F. Remove the tenderloin from the freezer. Using an electric knife, cut the beef into 3/8-inch thick slices. Place slices of beef, 1 at a time, between 2 pieces of plastic wrap. Squirt the beef lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Lightly brush each slice of beef on both sides with vegetable oil and season with salt and pepper on both sides. Set aside. Heat a large cast iron skillet over high heat for 3 to 4 minutes. Reduce heat to medium and turn skillet upside down over burner. Brush the pan lightly with oil. Place 2 to 3 slices of beef on the pan at a time and sear for 10 seconds on each side. Remove to an ovenproof platter and keep in warm oven. Repeat until all of the beef has been cooked. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 33045,"Deviled Short Ribs 8 pieces English cut beef short ribs, about 6 pounds Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 medium carrots, peeled and sliced 2 ribs celery, sliced 1 large onion, quartered 6 cloves garlic, crushed 1 bay leaf 1 sprig fresh rosemary 21/2 cups homemade chicken broth or low-sodium canned 1/3 cup red wine vinegar 1/3 cup dry mustard 1/3 cup honey 1 tablespoon water 1 teaspoon kosher salt 5 ounces sourdough bread, crusts trimmed, and torn into large chunks 2 cloves garlic, minced 3 tablespoons minced fresh flat-leaf parsley 2 tablespoons extra-virgin olive oil Freshly ground black pepper Instructions: For the ribs: Preheat the oven to 350 degrees F. Lay the short ribs meaty side up in a large roasting pan and season with salt and pepper. Scatter the carrots, celery, onion, garlic, bay leaf, and rosemary around the ribs. Add the chicken broth and vinegar. Set the pan directly over 2 burners and bring to a simmer over high heat. Lay a sheet of parchment paper over the ribs and transfer to the oven. Cook until the meat is fork-tender, about 2 hours. Remove from the oven and cool in the liquid, about 30 minutes. (The dish can be prepared up to this point 1 day ahead, covered, and refrigerated.) For the coating: Whisk the mustard with the honey, water, and 1/2 teaspoon of the salt. Pulse the bread to make coarse bread crumbs in a food processor. Add the garlic, parsley, olive oil, remaining 1/2 teaspoon salt, and the pepper, to taste, and pulse briefly to combine. Transfer mixture to a shallow bowl. Preheat the oven to 450 degrees F. Remove the ribs from the braising liquid (reserve liquid for other uses) and pat dry. Brush the meaty side of each rib with some of the mustard mixture, then press it into the bread crumb mixture to coat. Arrange the ribs on a baking sheet and roast until the bread crumbs are brown and crisp, 20 to 25 minutes. Serve the ribs hot or at room temperature. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 33046,"Chocolate Meringue Drops 4 large egg whites 2 1/2 cups confectioners' sugar 1/2 cup unsweetened cocoa powder 2 tablespoons flour 2 teaspoons very finely ground fresh coffee grounds (or powdered instant coffee) 1 tablespoon water 3/4 cup finely chopped pecans Instructions: Preheat oven to 350 degrees F. Line two baking sheets with parchment. Using an electric mixer, beat whites until frothy. Add confectioners' sugar, cocoa powder, flour, coffee, and water. Beat on low until combined, turn mixer to high, and beat until marshmallow-topping thick, 3 to 4 minutes. Using a rubber spatula, fold in pecans. Drop by heaping teaspoonfuls onto cookie sheets; bake 15 to 18 minutes, or until tops crack.; ","[Riesling, Moscato, Tawny Port, Ruby Port]" 33047,"Traditional Mexican Christmas Salad 6 Granny Smith apples 2 cups diced pineapple 1/2 cup diced celery 1/3 cup raisins 1/3 cup sweetened shredded coconut 1/2 cup walnuts, roughly chopped 1/4 cup mayonnaise 1 tablespoon sour cream Salt and freshly ground black pepper Instructions: Slice 1/4 of the top off of each apple and reserve. Using melon baller, scoop out the apple flesh to leave a hollow cavity (which will be filled with finished salad). Coarsely chop the apple flesh and mix with the remaining ingredients in large bowl. Season with salt and pepper, to taste. Spoon about 3 tablespoons of the mixture in each hollowed out apple and place the reserved tops on the filling (any unused filling can be refrigerated for up to 1 day). Serve cold or at room temperature. Cook's Note: To prevent the apples from turning brown while preparing the filling, place them in a bowl of water with the juice of 2 limes added. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33048,"Cream Cheese Frosting 12 ounces cream cheese, at room temperature 2 sticks unsalted butter, at room temperature 4 cups confectioners' sugar 1/2 teaspoon salt 1 1/2 teaspoons pure vanilla extract Instructions: Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Reduce the mixer speed to low; beat in half the confectioners' sugar until combined. Beat in the remaining confectioners' sugar, the salt and vanilla. Increase the speed to medium high and beat until smooth and fluffy, about 3 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 33049,"Cucumber Feta Salad 1 medium cucumber, sliced 1 1/2 cups feta cheese, crumbled 1/4 cup kalamata olives Juice of 1/2 lemon 3 tablespoons extra-virgin olive oil 1/4 cup fresh mint leaves, torn 1 tablespoon dried oregano 1 teaspoon freshly ground black pepper Kosher salt Instructions: Arrange the sliced cucumber on a serving plate. Top the cucumber with the crumbled feta, and then the olives. Squeeze the lemon juice over the salad, and drizzle it with the olive oil. Garnish the salad with torn mint leaves, and season with the oregano, ground black pepper, and salt, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33050,"Tomatillo-Braised Pork Loin with Herby White Beans and Bacon 2 pounds tomatillos, husked and rinsed 8 to 10 fresh serrano chiles, stemmed 1 large white onion, sliced 1/4-inch thick 6 garlic cloves, peeled 1 cup water 2/3 cup cilantro, chopped 2 teaspoons salt 2 teaspoons sugar 1 cup (7 ounces) small dried white beans, picked over 3 cups cold water 1 teaspoon mixed dried herbs (thyme and marjoram are classic in Mexico) 3 bay leaves 4 thick slices smoky bacon 1 (2 pound) boneless pork loin roast, untied Salt, about 1 teaspoon, plus a sprinkling for the sauce and meat 3 cups Roasted Tomatillo Salsa (recipe above) 1 small branch fresh epazote, if available Sprigs of cilantro, parsley, watercress or epazote, for garnish Instructions: Heat the broiler. Lay the whole tomatillos and serranos on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and let roast until the tomatillos are softened and splotchy black in places (the skins will split), about 5 minutes; your goal is to cook the tomatillos through while they roast, which means they'll change from light bright green to olive green on the top side. With a pair of tongs, flip over the tomatillos and chiles and roast the other side for another 4 to 5 minutes or so. Set aside to cool. Turn the oven down to 425 degrees. Separate the onion into rings and, on a similar pan or baking sheet, combine them with the garlic. Place in the oven. Stir carefully every couple of minutes, until the onions are beautifully browned. (They're going to look wilted and translucent, even have a touch of char on some of the edges.) The garlic should feel soft and be browned in spots. The total roasting time will be about 15 minutes. Cool to room temperature. In a food processor, place the onion-garlic mixture and the serranos, and pulse until moderateley finely chopped, scraping everything down with a spatula as needed to keep it all moving. Scoop the mixture into a large bowl. Without washing the processor, coarsely puree the tomatillos with their juice, no need to peel off their darkened skin or cut out their cores. Stir them into the chiles. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro. Taste and season highly with salt. Taste again and, if you like, add just enough sugar to take the edge off the bright tanginess of the tomatillos. If you are planning to use your salsa right away, simply pour it into a bowl and it is ready, or refrigerate it covered and use within 5 days.; In a medium saucepan, combine the beans with 3 cups of water and the herbs and bay leaves. Partially cover the pan and bring to a good rolling boil over high heat. Reduce the heat to medium low and simmer the beans very gently (still partially covered) until they are tender, about 1 hour (if you simmer them gently enough, they won't begin to fall apart before becoming thoroughly tender). Add more water if the beans ever begin peeking up above the surface of the water. While beans cook, in a 6 quart Dutch oven cook the bacon slices over medium heat, turning them occasionally, until thoroughly crispy. Remove to drain on paper towels, and when cool, crumble. Tip the Dutch oven slightly, spoon off most of the fat that collects, and add it to the simmering beans. Heat the oven to 325 degrees. If your pork loin roast is in 2 sections that have been tied together, untie them. Sprinkle the meat liberally with salt. Heat the Dutch oven over medium-high until quite hot. Lay in the pork and brown thoroughly on all sides, about 10 minutes total. Pour in the salsa and nestle in the epazote if you it. Cover the pot and place it the oven. Cook until the pork registers about 150 degrees on a meat or instant-read thermometer; the meat will feel rather firm (not hard) to the touch, and cutting into the center will reveal only the slightest hint of pink. The total cooking time should be about 45 minutes. Remove the epazote and set the pot aside uncovered. When the beans are tender, season them with about 1 teaspoon salt, let stand for a few minutes for the beans to absorb the seasoning, then drain off their cooking liquid. Remove the pork to a cutting board, add the beans to the pork pot, set over medium heat and season with salt. Slice the pork, laying the slices slightly overlapping on a warm serving platter. Spoon the beans and sauce around the meat, sprinkle everything with the crumbled bacon, garnish with herb sprigs and carry to the table. ","[Rioja, Barbera, Dolcetto, Tempranillo]" 33051,"Chocolate-Chocolate Cherry Cupcakes 1 (18.25-ounce) package butter-recipe chocolate cake mix (recommended: Betty Crocker) 1/2 cup (1 stick) butter, softened 3 eggs 1 1/3 cups cranberry-cherry juice 1/2 cup cherry pie filling 1 1/4 cups white baking chips 7 tablespoons heavy cream 2 1/2 teaspoons light-color corn syrup 1 1/4 cups whipped fluffy white frosting 1/3 cup semisweet chocolate chips 1 (10-ounce) jar maraschino cherries with stems, drained Instructions: For cupcakes: Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside. In a large mixing bowl, beat the cake mix, butter, eggs, and cranberry-cherry juice with an electric mixer on low for 30 seconds. Scrape down side of bowl. Beat for 2 minutes on medium. Spoon 2 tablespoons batter into each prepared muffin cup. Spoon 1 teaspoon cherry pie filling on batter in each cup and top with another 1 tablespoon cupcake batter. Bake for 12 to 16 minutes or until a toothpick inserted in the cupcakes comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack. For frosting: Place the white baking chips in a medium bowl; set aside. In a small saucepan, heat the heavy cream and corn syrup over medium heat until nearly boiling. Pour the hot mixture over the white baking chips; stir until completely smooth. Let stand for 10 minutes. Stir the cream mixture into the white frosting until well mixed; set aside. In a small microwave-safe bowl, microwave the semisweet chocolate chips on medium for 2 minutes, stirring every 30 seconds. Place the maraschino cherries on paper towels to dry. Dip each dry cherry into melted semisweet chocolate and place on waxed paper-lined baking sheet until chocolate hardens. Frost each cupcake with white chocolate frosting and top with a chocolate-covered cherry. ","[Merlot, Pinotage, Tempranillo, Garnacha]

" 33052,"Eggnog Tres Leches Cake Pops: Eggnog Three Milks Cake Pops Nonstick cooking spray, for spraying the baking sheet 3 cups all-purpose flour
4 sticks (1 pound) unsalted butter
2 cups granulated sugar
2 tablespoons vanilla extract
9 large eggs
6 sheets gelatin 2 cups whole milk
2 cups sweetened condensed milk
2 cups evaporated milk
2 tablespoons eggnog compound
2 cups (1 pint) heavy cream 3 tablespoons powdered sugar
1 tablespoon xanthan gum
Instructions: For the cake pop: Preheat the oven to 325 degrees F. Lightly grease an 18-by-13-inch baking sheet with the cooking spray. Sift the flour into a medium bowl and set aside. In a stand mixer with a paddle attachment, cream together the butter, granulated sugar and vanilla for 3 to 5 minutes. Slowly add the eggs 1 at a time, scraping down the bowl between each addition. Turn the mixer down to the lowest speed and add the flour. Once the flour is incorporated, scrape down the sides of the bowl and turn the mixer up to medium speed for 30 seconds. Dump the entire mixture onto the prepared baking sheet and spread it evenly with an offset spatula. Bake until the entire top of the cake is an even golden brown, 25 to 30 minutes. Let the cake cool completely. For the eggnog tres leches: Soak the gelatin sheets in cold water until softened, 5 to 10 minutes. Meanwhile, in a small saucepot, warm the whole milk, condensed milk, evaporated milk and eggnog compound to 100 degrees F over a low flame. Squeeze out the excess water from the gelatin and add the softened gelatin to the milk mixture. Remove from the heat and let cool at room temperature. For the stabilized whipped cream: In a large bowl, whisk together the heavy cream, powdered sugar and xanthan gum. Whip until stiff with an electric mixer. Transfer to a piping bag. To assemble: Cut the cake into pieces the shape and size of the push pop containers. Trim the cake pieces to 1/4 inch thick. Place a piece of cake in the bottom of each push pop container and soak with the eggnog tres leches mixture. Pipe a layer of the whipped cream on top of the soaked cake and repeat the process until you reach the top of the cake pop. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 33053,"Plank Grilled Whole Trout 2 (1 to 2 pound) whole trout, cleaned and gutted with heads, tails and fins removed 1 tablespoon olive oil 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper Instructions: Place the planks into cool water and allow to soak for at least 2 hours and up to overnight. Preheat the grill to 375 to 400 degrees F. Brush the trout, inside and out with olive oil. Season inside and out with salt and pepper. Place the trout onto the planks belly down and open. Place the planks over indirect heat and grill until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer, approximately 15 to 20 minutes. Remove from the grill and allow to sit for 5 to 10 minutes before serving as is or deboning and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33054,"3-Peppercorn Bison with Tennessee Whiskey Sauce Four 8-ounce sirloin bison steaks, well trimmed 1/4 cup olive oil 1/2 cup mixed peppercorns, black, green and pink, coarsely ground 2 tablespoons kosher salt 2 tablespoons minced shallots 1 tablespoon minced garlic 2 tablespoons butter 1 cup Tennessee Whiskey (Recommended: Jack Daniels) 1 cup veal stock 1/2 cup cream Salt Pepper Instructions: One hour prior to cooking, coat the steaks with oil and season liberally with the peppercorn mixture and salt. Grill or saute over high heat to your desired doneness, approximately 4 minutes on each side for medium rare. For the sauce: Sweat the shallots and garlic in the butter in a heavy-bottomed saucepan on medium heat. Add the whiskey and reduce by half. Add the stock and cream and simmer for 5 minutes. Season, to taste, with salt and pepper. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 33055,"Involtini Di Carpaccio: Rolled Beef Carpaccio 2 pounds/1 kg thinly sliced beef tenderloin 5 ounces/150 g mortadella, thinly sliced 5 ounces/150 g scarmoza cheese, sliced 1/4 cup/50 ml extra-virgin olive oil 2 cloves garlic, sliced 1/2 cup/125 ml white wine Salt Instructions: Place the beef tenderloin flat on a cutting board. Lay a slice of mortadella and scarmoza on the beef tenderloin. Securely wrap the beef by rolling over and closing with a toothpick. Repeat the process using the rest of the beef tenderloin, mortadella, and scarmoza. In a saucepan, heat up the olive oil. Add the garlic and the beef wraps and gently saute. Add the white wine and salt. Remove when partially cooked. Plate and serve immediately. ","[Barolo, Barbaresco, Chianti Classico, Valpolicella]" 33056,"Panini with Chocolate and Brie 12 slices sourdough bread 1/3 cup extra-virgin olive oil 12 ounces Brie cheese, thinly sliced 1 (12-ounce) bag semisweet chocolate chips 1/3 cup thinly sliced fresh basil leaves Instructions: Preheat the panini grill. Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes. Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil. Top with another slice of bread. Continue with the remaining sandwiches. Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes. Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 33057,"Roasted Fresh California Squab with Roasted Garlic Cabernet Sauce served with Celery Root Puree and Swiss Chard Leaves 1 fresh squab, with liver Vegetable oil 6 garlic cloves, peeled 2 or 3 leaves green chard, separate stem and chop green roughly 1 medium celery root, peeled and diced roughly 1 tablespoon butter, plus 1 tablespoon 1/2 cup chopped onion 1/2 cup sliced shiitakes 1/2 cup creme fraiche, plus 1/2 cup 1 cup good cabernet 1 cup chicken stock Salt and freshly ground black pepper Fresh ground nutmeg Instructions: Preheat oven to 475 degrees F. Remove liver and tie squab with kitchen twine. In a copper roasting pan, sear squab in vegetable oil over high heat. Add garlic and transfer to oven and continue roasting until meat is pink. Cut stem of swiss chard into 3-inch triangles. Bring pot of water to boil. Add celery root and cook until tender. Remove from heat and puree. In another pot, add 1/2 cup creme fraiche and cook until reduced by 25 percent. Add celery root puree. Season with salt, pepper and nutmeg. In a separate pot of boiling, salted water, add swiss chard triangles and cook until tender. Set aside and keep warm. In saute pan, add 1 tablespoon butter, onions and mushrooms, saute for 3 minutes. Add remaining 1/2 cup creme fraiche and swiss chard leaves. Cook until reduced and cooked through, about 5 minutes. Add liver to roasting squab and leave 1 minute. Remove all from oven, separate legs and breast from carcass, reserve liver. Chop carcass using a French knife and return to stove with bones, garlic and wine. Reduce to 1/3, add stock and simmer 5 minutes longer. Add 1 tablespoon butter and press through in a china cap. Put dish together by placing puree of celery root in middle of a large plate. Display sliced breast and legs around the puree. Using a round cookie cutter, mound swiss chard leaves and liver in a tower on top of the puree. Place sauce around plate and finish by placing triangles of chard on sauce evenly spaced around the plate. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 33058,"Philly Cheese Steak Sandwich 2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise 1 white onion, thinly sliced 1/2 large green bell pepper, thinly sliced 1 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 pound rib-eye steak, very very thinly shaved or sliced 1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz Ketchup, optional topping Italian pickled peppers, accompaniment Instructions: Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle. Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 33059,"Pork Chops With Mushroom Gravy 4 1/2-inch-thick bone-in pork chops (2 to 2 3/4 pounds), fat trimmed Kosher salt and freshly ground pepper 2 tablespoons all-purpose flour 1 1/2 tablespoons extra-virgin olive oil 12 ounces cremini or white mushrooms, thinly sliced 3 cloves garlic, thinly sliced 1 bunch scallions, whites sliced, greens cut into 2-inch pieces 1/2 cup low-sodium chicken broth 2 tablespoons low-fat sour cream 3/4 cup chopped fresh parsley Cornbread, for serving (optional) Instructions: Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm. Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute. Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 33060,"Triplets Sake Martini 1 ounce sake 1 ounce plum wine Splash lime juice Instructions: Combine ingredients in a shaker over ice. Shake. Strain into a martini glass. ","[Japanese Junmai Ginjo Sake, Chinese Plum Wine]" 33061,"Pork and Apple Salad 3 tablespoons apple jelly 1 teaspoon chopped fresh thyme 3 boneless center-cut pork chops (about 11/4 pounds) Kosher salt and freshly ground pepper 1/2 cup extra-virgin olive oil, plus more for brushing 1/2 small red onion, finely diced 3 tablespoons whole-grain mustard 1/4 cup apple cider vinegar 2 heads Boston or Bibb lettuce, torn 1 Fuji or Gala apple, diced 1 small turnip, peeled and diced 3/4 cup crumbled blue cheese Chopped fresh parsley, for topping (optional) Instructions: Preheat a grill to high. Mix 2 tablespoons apple jelly with the thyme. Season the pork chops with salt and pepper and brush with olive oil on both sides. Grill the chops until marked, about 3 minutes per side. Brush with the jelly-thyme mixture and continue to grill until the chops are cooked through, about 2 more minutes. Set aside to cool. Soak the diced onion in a bowl of cold water, about 10 minutes. Meanwhile, whisk the mustard, vinegar and the remaining 1 tablespoon apple jelly in a large bowl and season with salt and pepper. Slowly add 1/2 cup olive oil, whisking until smooth. Cut the pork into bite-size pieces and drain the onion. Add the lettuce, apple, turnip, pork, onion and blue cheese to the bowl with the dressing and toss. Top with parsley, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33062,"Italian Sangria 2 seedless oranges, sliced 1 lemon, sliced 1/2 cup Campari 1 bottle sparkling dry white wine or bubbly Prosecco Ice cubes Instructions: Add the oranges and lemons to a large glass pitcher. Pour in the Campari and muddle with a large wooden spoon to release the fruit juices. Fill the pitcher with a bottle of chilled sparkling wine and pour over chilled glasses filled with ice. ","[Prosecco, Pinot Grigio, Vermentino]" 33063,"Chef Stuart's Traditional Pot De Creme 13 ounces good quality bittersweet chocolate drops 3 cups heavy cream 1 1/2 cups whole milk 3 teaspoons instant espresso powder or your favorite extract, optional 12 egg yolks 5 tablespoons sugar Creme fraiche, for garnish Instructions: Preheat the oven to 300 degrees F. Put the chocolate in large bowl and set aside. Bring the cream and milk, just to a boil, in a large saucepan over medium-low heat. Pour the mixture over the chocolate and cover with plastic wrap. Let sit for 10 minutes. Meanwhile, whisk the espresso powder or extract, the egg yolks and sugar in a medium bowl until well combined. Remove the plastic wrap, and stir the chocolate and milk mixture with a spatula until well combined. The mixture should not be grainy. Whisk the egg mixture slowly into the chocolate until incorporated. Arrange 12 ramekins in a large, deep baking dish filled halfway with water. Pour the chocolate mixture evenly into the ramekins. Put the baking dish in the oven and bake for 30 minutes. Remove from the oven, carefully take the ramekins from the water bath and let cool. Put a teaspoon of creme fraiche on each portion and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33064,"Roasted Butternut Squash Lasagna 1 butternut squash, peeled and cut into 1/2-inch cubes 2 tablespoons extra-virgin olive oil Kosher salt 1 onion, halved and sliced 2 tablespoons unsalted butter 10 sage leaves 1/4 cup all-purpose flour 4 cups whole milk Pinch of freshly grated nutmeg Unsalted butter, for the baking dish 1 cup grated fontina cheese (about 4 ounces) 1 cup grated low-moisture mozzarella cheese (about 4 ounces) 1 cup grated parmesan cheese (about 4 ounces) 1 tablespoon all-purpose flour 9 no-boil lasagna noodles Instructions: Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil on a separate baking sheet; season with salt. Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F. Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg. Assemble the lasagna: Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese. Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 33065,"Fried Chicken 4 cups buttermilk 2 tablespoons hot sauce
10 pieces bone-in chicken (white and dark meat)
1 cup all-purpose flour
1 cup panko
1 tablespoon kosher salt, plus more for sprinkling
2 teaspoons freshly ground black pepper
Peanut oil, for frying
Instructions: Whisk together the buttermilk and hot sauce in a large bowl. Submerge the chicken pieces in the buttermilk mixture and refrigerate overnight. Take the chicken out of the fridge, remove it from the buttermilk and drain on a rack set over a baking sheet to catch any excess brine. Set aside. Whisk the flour together with the panko, salt and pepper. One by one, dredge the chicken pieces in the flour mixture, tapping off excess breading. Set the breaded chicken back on the rack and set aside. Preheat the oven to 350 degrees F. Pour enough peanut oil into a Dutch oven so that there is 2 inches of oil but it does not go higher than halfway up the pot. Heat over medium-high heat until the oil registers 350 degrees F on a thermometer. Fry the chicken in batches of 3 or 4 pieces, turning every 1 to 2 minutes, and watching the oil temperature closely. The chicken should be cooked to a deep golden brown and an internal temperature of 165 degrees F, about 10 minutes for wings and 12 minutes for breasts, thighs and legs. After taking the chicken out of the oil, set it on a baking sheet, immediately sprinkle with salt, and then place it in the oven for 5 minutes to finish cooking through. When done, place the fried chicken on a clean rack with layered paper towels on the bottom to absorb grease. Let cool for about 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 33066,"Chicken Parmigiano and Ravioli 1/4 cup plus 3 tablespoons extra-virgin olive oil 1/2 cup chopped white onion
2 garlic cloves, minced
Two 28-ounce cans ground peeled tomatoes
1/4 cup chopped fresh basil
2 tablespoons salt 2 tablespoons ground black pepper
1/2 cup all-purpose flour
1 cup plain breadcrumbs
5 eggs
4 boneless, skinless chicken breasts
2 cups shredded mozzarella
Ravioli, for serving 1 sprig fresh parsley, chopped Instructions: For the marinara sauce, preheat a saucepan on medium heat and add 3 tablespoons oil. Once the oil begins to move around, add onion and cook, stirring, until it becomes translucent. Add garlic and let simmer for 2 minutes, then stir. Add tomatoes, basil, salt and pepper. Stir ingredients and let cook on medium-low heat, stirring often, for about 2 hours. Low and slow wins the race\u2026 Preheat the oven to 450 degrees F. For the chicken cutlets, spread flour in a plate. Spread breadcrumbs in another plate. Put eggs in a bowl and beat until thoroughly combined for the egg wash. Butterfly and separate each chicken breast into 2 pieces, then pound to your desired thickness. Dredge each individual piece in the flour on both sides, then dip in egg wash and coat it entirely with egg. Place in breadcrumbs and press firmly on both sides, pounding lightly to ensure each side is coated. Add remaining 1/4 cup extra-virgin olive oil to a saute pan on medium heat and have a plate ready with paper towels. Test oil to see if ready by adding a speck of flour; once it is ready, the flour will sizzle. Place breaded cutlets in oil in batches and cook until golden brown on each side. Remove chicken to paper towels to absorb excess oil. Lightly coat a cookie sheet with marinara sauce, then place chicken on top. Top each piece with more marinara sauce, then generously cover with mozzarella. Bake until cheese is melted, about 10 minutes. Cook and plate your favorite ravioli, then cover ravioli with marinara sauce and place two pieces of delicious Chicken Parmigiano on top of ravioli. Garnish with parsley. Enjoy! ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 33067,"Sweet and Spicy Chicken Skewers 2 tablespoons extra virgin olive oil 4 tablespoons honey 3 tablespoons and 1 3/4 teaspoons soy sauce 2 tablespoons brown sugar 1 teaspoon chili powder 1/2 teaspoon garlic powder 1 teaspoon cayenne pepper 1 teaspoon freshly ground black pepper 1 finely minced jalapeno pepper (optional) 6 skinless, boneless chicken breast halves, cut into 1-inch cubes 1 gallon re-sealable bag 2 medium onions cut into 2-inch pieces 2 large red bell peppers cut into 2-inch pieces Olive oil 4 - 5 metal or wooden skewers 1 can (22 ounces) BUSH'S? Smokehouse Tradition Grillin' Beans Instructions: One of Craig Morgan's favorite recipes. Developed by PBS' Barbecue America host Rick Browne. In a large bowl, whisk together the oil, honey and soy sauce. Add the brown sugar, chili powder, garlic powder, cayenne pepper, black pepper and jalapeno and whisk to mix. Place the chicken in a 1 gallon re-sealable plastic bag and pour in the marinade, refrigerate at least 2 hours (or overnight if time allows). Discard the marinade. Preheat the barbecue grill (or oven) for high heat at 450 degrees Fahrenheit. Thread the chicken, onions and roasted red peppers alternately on the skewers. Lightly oil the grill grate and place the skewers on the grill. Cook for 12-15 minutes, until chicken juices run clear, turning several times. Serve with one can (22 ounces) BUSH'S® Smokehouse Tradition Grillin' Beans. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 33068,"Buffalo-Chicken Macaroni and Cheese 7 tablespoons unsalted butter, plus more for the dish Kosher salt 1 pound elbow macaroni 1 small onion, finely chopped 2 stalks celery, finely chopped 3 cups shredded rotisserie chicken 2 cloves garlic, minced 3/4 cup hot sauce (preferably Frank's) 2 tablespoons all-purpose flour 2 teaspoons dry mustard 2 1/2 cups half-and-half 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups) 8 ounces pepper jack cheese, shredded (about 2 cups) 2/3 cup sour cream 1 cup panko (Japanese breadcrumbs) 1/2 cup crumbled blue cheese 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 33069,"Simple Curry Pumpkin Soup 3 tablespoons olive oil 1 large onion, thinly sliced 4 garlic cloves, minced
2 tablespoons minced ginger
1 mounded tablespoon curry powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
Two 15-ounce cans pumpkin puree
3 cups vegetable stock
1 cup coconut milk
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 cup roasted pumpkin seeds 1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon olive oil
Pinch of turmeric
Pinch of kosher salt
Instructions: Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes. Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together. Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl. Serve the soup in bowls and garnish with the herby pumpkin seed topping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33070,"Grilled Bacon-Wrapped Dates 24 whole dates 4 ounces Manchego cheese, cut into 24 pieces 24 whole salted almonds 24 slices bacon Kosher salt and freshly ground black pepper Instructions: Prepare an outdoor grill for medium indirect heat. Slice into the dates lengthwise, just deep enough so that you can pull out the pits with your fingers. Discard the pits. Fill each date with a piece of cheese and an almond. Wrap a slice of bacon around each date, trim all but an inch of overlap and secure with a toothpick. Season with salt and black pepper. Grill, on the indirect side, flipping occasionally, until the bacon is cooked through and crispy, about 10 minutes. Transfer to a platter. Serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]" 33071,"Fettuccine with Creamy Pesto Kosher salt 12 ounces dried egg fettuccine 1 10-ounce bag spinach 2 tablespoons unsalted butter 3/4 cup heavy cream Pinch of freshly grated nutmeg Finely grated zest of 1 lemon 3/4 cup freshly grated parmesan cheese, plus more for topping Freshly ground pepper 1/4 cup prepared pesto Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach. Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce. Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 33072,"Candied Pecans: Food Network 1/2 cup (1 stick) butter, melted 3 large egg whites 1 cup sugar 1 teaspoon ground cinnamon 4 cups pecan halves Instructions: Preheat the oven to 350 degrees F. Line a large baking sheet with sides with aluminum foil. Pour the butter onto the lined sheet. In a large bowl, mix the egg whites, sugar and cinnamon. Add the pecan halves and toss until they are fully coated. Spread the pecans onto the baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer]" 33073,"Mango and Papaya Empanadas with Chipotle Honey and Lime Sorbet 2 cups flour 2/3 cup dry milk 1 teaspoon baking powder 1 teaspoon salt 1/4 cup vegetable shortening 1 cup water 1/2 cup mango, diced 1/4 cup papaya, diced 1 tablespoon mint leaves, julienne 2 tablespoons brown sugar 1/4 cup orange marmalade Pinch of salt 1 egg, beaten 1/4 cup flour 1 cup canola oil 1/4 cup sugar 1 tablespoon cinnamon Fresh mint leaves Instructions: Combine dry ingredients; add shortening and then the water while mixing (approximately 2 to 3 minutes). Roll out flat to 1/4 -inch thickness and then using a 4-inch circular cookie cutter, cut out 12 circles. In a mixing bowl, combine all of the ingredients. Set aside until ready for preparation In a small mixing bowl combine both ingredients Using a funnel place honey in a squirt bottle. Place dough circles on working surface. Place 2 tablespoons Empanada filling on center of dough. Brush the edges of the dough with the beaten egg. Fold the edges together to form a half circle, using just the tips of fork press edges together to seal. Place the flour in a shallow bowl and toss the empanadas in the flour until coated on both sides. Fry in very hot oil until golden brown. Remove the empanadas from the oil and allow excess to drain off onto towel. Combine sugar and cinnamon and sprinkle each with the blend. Place empanadas onto center of plate. Drizzle with chipotle honey. Serve with lime or other citrus sorbet. Garnish with fresh mint leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 33074,"Inside Out Slider Bar 1 pound ground chuck 4 ounces Cheddar, sliced 1/4 inch thick and then into 1-inch squares
1 teaspoon kosher salt
6 slider buns, such as Martin's Party Potato Rolls
Sliced Roma tomatoes Sliced pickles
Shredded romaine lettuce
Arugula
Ketchup
Mustard
Sriracha
Grape jelly
Mayonnaise
Pesto
Potato Chips
Instructions: Preheat a grill or grill pan to medium-high heat. Divide the ground chuck into 6 equal mounds. Place a piece of cheese in the middle of a mound and bring the meat up and around the cheese. Flatten the mound into a patty with cheese tucked inside. Continue with the remaining meat and cheese. Season the patties evenly with the salt. Place the patties on the preheated grill and cook until the meat is nicely browned and the cheese is melted inside, about 4 minutes per side. Place on the slider buns and build as desired using the slider bar topping options. ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 33075,"Molasses-Gochujang Wings with Alabama White Sauce 1/4 cup gochujang 1/4 cup molasses
1/4 cup lite soy sauce
1 heaping tablespoon light brown sugar
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon finely chopped shallot
Pinch of kosher salt
Pinch of freshly ground black pepper
1 to 2 quarts canola oil, for frying 2 pounds wing and drumette pieces (about 24), wing tips removed, rinsed and dried well
1/4 cup rice flour
Alabama White Sauce, recipe follows 1 bunch scallions, thinly sliced 3/4 cup mayonnaise 1/4 cup apple cider vinegar
1/4 cup lemon juice
1 tablespoon prepared horseradish
1 tablespoon freshly ground black pepper
2 1/2 teaspoons garlic powder
2 1/2 teaspoons granulated sugar
2 teaspoons kosher salt
1 teaspoon whole-grain mustard
1 teaspoon cayenne pepper
Instructions: For the molasses-gochujang wing sauce: Combine the gochujang, molasses, soy sauce, brown sugar, ginger, garlic, shallot, salt, pepper and 1/4 cup water in a saucepan over medium heat. Bring to a boil. Once the gochujang and sugar have fully dissolved, reduce the heat to medium low and cook for 5 to 8 minutes. Reserve the sauce for tossing with the wings. If the sauce becomes too thick, you can add a little water until the desired consistency is achieved. For the wings: Heat the canola oil in a deep-fryer or large, heavy-bottomed pot to 375 degrees F. Toss the wings in the rice flour in a large bowl. Working in batches, slowly lower the coated wings into the oil. Fry until fully cooked, 10 to 12 minutes. Transfer to a large bowl and toss with the reserved gochujang sauce. Drizzle the Alabama White Sauce over the wings or serve on the side for dipping. Top with the scallions. Combine the mayonnaise, vinegar, lemon juice, horseradish, black pepper, garlic powder, granulated sugar, salt, mustard and cayenne in a bowl and whisk until fully incorporated. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 33076,"Sheet Pan Cinnamon Rolls 1 1/2 cups whole milk, warmed to 110 degrees F Two 1/4-ounce envelopes active dry yeast (about 1 tablespoon plus 1 1/4 teaspoons)
6 tablespoons granulated sugar
6 large eggs, at room temperature
1 tablespoon plus 1 1/4 teaspoons kosher salt
4 1/2 cups bread flour, plus more for dusting (see Cook's Note)
3/4 cup whole-wheat flour
6 tablespoons nonfat dry milk powder
5 1/2 sticks (2 3/4 cups) unsalted butter, cut into tablespoon pieces, at room temperature, plus more for greasing the pan
3 cups packed dark brown sugar
1/4 cup ground cinnamon
2 cups confectioners' sugar
6 tablespoons heavy cream, plus more if needed
1 1/2 teaspoons pure vanilla extract
Instructions: Whisk together the milk and yeast in the bowl of a stand mixer. Let sit 10 minutes to dissolve; you will see a few bubbles but the mixture won't be foamy. Whisk together the granulated sugar, eggs and 1 tablespoon salt in a small bowl. Add the bread flour, whole-wheat flour, milk powder and egg mixture to the yeast mixture and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on the stand mixer and fit the mixer with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 20 tablespoons (2 1/2 sticks) butter a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together) and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes.
Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it has a buttery, yeasty smell and has doubled in volume, 35 to 50 minutes.
Meanwhile, whisk together the dark brown sugar, cinnamon and 1 teaspoon salt in a medium bowl until no lumps of sugar remain. Smash in the remaining 24 tablespoons (3 sticks) butter and stir until completely combined. Set aside until ready to assemble. Line two 18-by-13-inch sheet pans with parchment.
Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Transfer to a clean work surface lightly dusted with bread flour. Cut the dough in half. Roll one piece into a 12-by-18-inch rectangle, pushing the edges towards the center to make straight sides. Spread half of the butter mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting from a long end, tightly roll into a log, pressing the sides occasionally to keep them flush. Transfer to one of the prepared baking sheets and freeze for 20 minutes to firm up the dough. Repeat with the remaining dough and butter mixture.
Generously butter the bottom and sides of an 18-by-13-inch sheet pan. Cut one log of dough crosswise into 16 pieces and arrange them cut-side up in the pan, gently shaping each cinnamon roll to make them fit in the pan. Repeat with the remaining log, ending up with a 4-by-8 grid of rolls. Let rise, uncovered, in a warm, draft-free area until almost doubled in volume, 45 minutes to 1 hour.
Meanwhile, preheat the oven to 350 degrees F.
Bake the cinnamon rolls until golden brown on top and baked all the way through, 25 to 30 minutes. Remove to a rack to cool for about 10 minutes before glazing.
Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/4 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary to make a thick glaze. Drizzle the glaze over the cinnamon rolls and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33077,"Sweet Potato Casserole with Bacon Crumble 3 pounds sweet potatoes 4 tablespoons unsalted butter 1 sprig fresh rosemary, broken in half 1/4 cup heavy cream 2 tablespoons light brown sugar 1/4 teaspoon ground cinnamon 1 large egg, beaten Kosher salt and freshly ground black pepper 2 slices thick-cut bacon, cut into 1/4-inch pieces 2/3 cup all-purpose flour 1/4 cup chopped pecans 3 tablespoons light brown sugar Kosher salt 2 tablespoons unsalted butter, at room temperature, cut into small pieces Instructions: Preheat the oven to 375 degrees F. For the sweet potatoes: Line a baking sheet with foil. Line an 8-inch square baking dish with foil. Prick the sweet potatoes all over, put them on the prepared baking sheet and roast until soft, 1 hour to 1 hour 15 minutes. Let cool slightly. Put the butter and rosemary in a small saucepan over medium heat and cook until the butter starts to brown. Remove from the heat and discard the rosemary. Scoop the sweet potato flesh out of the skins and into a food processor. Add the butter, heavy cream, sugar, cinnamon, egg, 1 teaspoon salt and 1/4 teaspoon pepper and process until smooth. Spread the sweet potato mixture in the prepared 8-inch baking dish. For the crumble: Put the bacon in a medium skillet over medium heat and cook until crisp, about 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, reserving the fat. Whisk together the flour, pecans, sugar and a pinch of salt in a medium bowl. Using your fingers, rub the butter and 2 tablespoons bacon fat into the flour mixture until coarse crumbs form. Add the bacon and toss to combine. Sprinkle the crumble over the sweet potato mixture. Bake until lightly browned and hot throughout, about 30 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 33078,"Pimento Cheese 8 ounces cream cheese, softened 1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons adobo sauce from canned chipotles in adobo
1 teaspoon freshly ground black pepper
1 pound sharp Cheddar, grated
1 pound Monterey Jack, grated
Two 4-ounce jars diced pimentos, drained
1 tablespoon chopped fresh dill
Kosher salt Assorted crackers Castelvetrano olives, pitted
Instructions: Combine the cream cheese, mayonnaise, Dijon, adobo and black pepper in the bowl of an electric mixer and mix until totally combined. Add the Cheddar and Monterey Jack and mix gently until combined. Using a rubber spatula, scrape down the sides of the bowl to ensure all the ingredients are mixed together. Stir in the pimentos and dill, then season with salt. Refrigerate the pimento cheese for at least 2 hours before serving with crackers and olives. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 33079,"Watermelon and Feta Salad 1/2 medium watermelon (about 3 pounds) 1 English cucumber, sliced into thin rounds One 4-ounce block feta, cut into 1/2-inch pieces 1/2 cup pitted kalamata olives, halved or quartered 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Fresh mint leaves for garnish Instructions: Cut the rind off the watermelon and cut the fruit into 1-inch cubes and transfer to a large serving bowl (you should have about 6 cups total). Top with the cucumber, feta and olives. Pour the oil over top and season with a large pinch of salt and pepper. Sprinkle with mint leaves and gently stir to combine right before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 33080,"Bow Tie Pasta and Artichoke Sauce 1/4 cup extra-virgin olive oil 1 clove garlic, crushed 1/2 teaspoon JP's spice mix, recipe follows 9 small artichoke hearts, sliced in 1/2 3 small mushrooms, sliced 1 clove garlic crushed 1 teaspoon extra-virgin olive oil 1 (14-ounce) can spaghetti sauce 1/2 cup water 1/2 teaspoon JP's special spice mix, recipe follows 1/4 teaspoon fine salt 1/4 teaspoon sugar 2 medium tomatoes, seeded and diced 12 ounces bow tie pasta
1/2 teaspoon dried rosemary 1/2 teaspoon cayenne pepper 1/2 teaspoon dried mint 1/2 teaspoon crushed red pepper 1/2 teaspoon seasoning salt 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme Instructions: In medium mixing bowl, add olive oil, garlic, JP's spice mix, and artichoke hearts. Let marinate for 1 hour. Preheat grill to high. Lower flame and place artichokes on grill, cook until tender, about 10 to 15 minutes. Remove and set aside. When cool enough to handle, slice 8 of the artichokes thinly. Sauce: In small saucepan, saute sliced mushrooms and crushed garlic in olive oil over medium-high heat until mushrooms start to brown, about 5 minutes. Set aside. In a medium pot, over medium heat, add spaghetti sauce, water, spice mix, salt, and sugar. Bring to a simmer, and add diced tomatoes, 8 grilled artichoke hearts, and mushrooms. Simmer about 1 minute and remove from heat. In large pot, over medium heat, boil bow tie pasta until soft. Remove and put in pasta bowl. Pour pasta sauce over pasta. Slice last grilled artichoke and fan on top for decoration. Serve immediately. In an airtight container, mix all spices thoroughly. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 33081,"Pancake Tacos 4 large eggs 2 1/2 cups whole milk 1 tablespoon granulated sugar 1 teaspoon ground cinnamon Pinch kosher salt 1 cup all-purpose flour 2 tablespoons unsalted butter, melted 1/2 cup water 1/2 pound thick-cut bacon, sliced into 1/2-inch pieces 1/2 cup pecans, chopped 3 large Granny Smith apples, peeled, cored and cut into 1/2-inch slices Pinch kosher salt 1/4 cup maple syrup 1/2 teaspoon ground cinnamon Neutral cooking oil (like canola) or nonstick cooking spray, for the pan 4 ounces cream cheese, at room temperature 1/2 cup confectioners' sugar 1/2 teaspoon vanilla extract 2 to 4 tablespoons whole milk Instructions: For the pancakes: Whisk together the eggs, milk, granulated sugar, cinnamon and salt in a medium bowl. Sift the flour into a large bowl and whisk in the wet ingredients until just combined. Gently stir in the melted butter and let rest at room temperature for 30 minutes. (Alternatively, you can refrigerate the batter overnight.) Preheat the oven to its lowest setting. Place a parchment-lined baking sheet inside. For the filling: Line a plate with a paper towel. Place the water and bacon into an ovenproof skillet over high heat. Bring to a boil, stirring to make sure the bacon pieces are separated. Allow the water to boil off, then continue cooking the bacon, stirring occasionally, until almost brown and crisp. Add the pecans and continue to cook, 1 minute, then remove the pecans and bacon to the lined plate and pour off all but 1 tablespoon of the fat.
Turn the heat to medium and add the apple slices and salt. Cook, stirring, until golden and fork tender, 10 to 15 minutes, then add the maple syrup and cinnamon. Place in the oven to keep warm.
Lightly brush a small nonstick skillet with oil or coat it with cooking spray, then heat over medium heat. Pour in about 1/4 cup of batter and swirl the pan until the bottom is covered. Cook until the sides are set and the top is bubbly, about 2 minutes. Gently flip and cook until the bottom is set, another 30 seconds, then slide onto the baking sheet in the oven to keep warm. Repeat the process until all the pancakes are done.
Whisk together the cream cheese, confectioners' sugar and vanilla in a stand mixer until fluffy. Add the milk a tablespoon at a time to make a runny glaze. Fill each pancake with the hot apples and drizzle with the glaze, then top with the bacon and pecan mixture. Fold over like tacos and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33082,"Psychedelic Lollipops 2 cups sugar 2/3 cup corn syrup 2/3 cup water 1/2 teaspoon orange extract Few drops food coloring (yellow, blue, red) Instructions: On a silpat or parchment lined baking tray, lay out lollipop sticks in rows, leaving 2 inches of space between them for fun free-form lollipops. Combine the sugar, corn syrup, and water in a clean, dry, small saucepan (preferably one with a pouring spout) fitted with a candy thermometer and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees F or \hard crack\ stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.) Set up an ice bath in a sink. When the mixture is done, remove the pot from the heat and dip it into the ice bath for 15 seconds to stop the cooking. Remove the pot of syrup from the ice bath and stir in 1/2 teaspoon orange extract. Divide the sugar mixture between 2 heat-safe measuring cups. Color 1 measuring cup with yellow food coloring and the other with blue food coloring, stirring very gently with a wooden skewer so that the color is evenly distributed. To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, but be careful not to over mix. Pour or carefully spoon a little of the syrup around each lollipop stick, creating freeform designs covering at least a 1/4-inch of the end of each lollipop stick. Then add blue coloring to the yellow measuring cup to make green and add red food coloring to the blue measuring cup to make purple, and pour more syrup onto the pops. Re-warm the syrups in the microwave a few seconds at a time if they are cooling too much and setting up. Cool the lollipops for at least 20 minutes, until hard. Lift off the pan and store in an airtight container for up to 1 week, or 2 to 3 days if the weather is very humid. Notes about the recipe: Lollipops are the last thing you expect to see on a petit-four tray in a fancy restaurant ? so that's why I like to serve them last at mine. People burst out laughing when these jewel-like treats arrive on a silver platter after dessert. But then they sit back and savor those suckers right down to the stick! I never get tired of watching Chicago's most elegant diners licking lollipops like kids ? and taking a last few minutes to enjoy the evening. Using a very long stick makes these lollipops look and feel more fancy. The flower petals are also very pretty, but optional. If you plan to make these without lollipop molds, just arrange the sticks and petals on the cookie sheet. Let the syrup cool a bit to thicken it slightly, and then pour it over the ends of the sticks. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 33083,"Boozy Cherry Cola Slushies 1 1/2 cups cherry cola Maraschino cherries, for topping, plus 1/4 cup cherry juice, plus extra for drizzling 1/4 cup cherry vodka Instructions: Place the cola, juice, vodka and 6 cups ice in a blender and blend until frosty. (I use a wooden spoon to move the ice around a bit so it blends evenly.)
Add a glug of cherry juice to the bottom of two glasses. Top with the cola slushies, then pour a little more cherry juice over the top. Place a cherry or two on top and serve! ","[Riesling, Moscato, Prosecco]" 33084,"Layered Fruit Dessert 1 mango, peeled and cut into cubes 2 tablespoon orange juice 1/4 cup vanilla or plain yogurt 1 pint strawberries (hulled and sliced), blueberries or blackberries 2 kiwis, peeled and sliced Instructions: In a blender, combine the mango, orange juice and yogurt. Blend until smooth. Layer the fruit with the puree in wine glasses. Garnish with a whole berry and slice of kiwi on top. As an alternative, spread mango mixture on plate. Top with a slice of store bought pound cake and sprinkle with berries. ","[Sauvignon Blanc, Moscato, Riesling]" 33085,"Kale Gratin with Pancetta 1 1/4 to 1 1/3 pounds kale, stems stripped and chopped, about 6 cups Salt 3 tablespoons extra-virgin olive oil 1/4 pound pancetta, chopped into 1/2-inch pieces 1 cup cream 2 cloves garlic, smashed and chopped 1/8 teaspoon grated nutmeg, eyeball it Black pepper 1/2 cup breadcrumbs 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano Instructions: Preheat the broiler but place the oven rack on the second shelf down from the heat source. Bring a few inches of water to a boil in a deep skillet or pot, add the kale and salt and cook 5 to 6 minutes; drain and dry the greens. Return the skillet to the stove over medium-high heat and add 1 tablespoon of extra-virgin olive oil and pancetta. Crisp the pancetta and add the cream and garlic. Season with nutmeg, salt, and pepper then reduce 7 to 8 minutes to about 1/2 to 2/3 cup. Add cooked greens to cream and stir to coat evenly. Transfer to shallow casserole. Toss with breadcrumbs with the remaining 2 tablespoons of extra-virgin olive oil. Season the crumbs with salt and pepper and combine with cheese. Place the casserole on the second shelf under broiler and brown breadcrumbs and cheese for 5 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 33086,"Black Bean, Corn and Pumpkin Stew 1/4 cup olive oil 1 red pepper, seeded and cut into 1/4-inch dice 1 teaspoon cumin seeds 2 cloves minced garlic 1 teaspoon oregano 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 teaspoon paprika 2 cups thawed frozen corn kernels 2 cups winter squash like pumpkin or acorn, cut into 3/4-inch dice 1 (16 ounce) can (2 cups) plum tomatoes, chopped, juices reserved 2 cups chicken broth 2 (16 ounce) cans black beans drained and rinsed Salt and pepper 12 ounces medium wide egg noodles cooked and drained 2 jalapeno peppers, seeded and finely minced 1/4 cup toasted sunflower or pumpkin seeds, optional Instructions: Heat olive oil until hot. Add red pepper and saute for 5 minutes or until somewhat tender. Add the cumin seeds and saute a few seconds until you get a whiff of their aroma. Add garlic, oregano, cinnamon, cloves and paprika and saute for a few seconds or until aromatic. Add corn, winter squash, tomatoes with their juices, the broth and bring to a boil. Cover and simmer for 15 minutes or until squash is almost tender. Add beans, cover and simmer another 5 to 10 minutes or until squash is completely tender. (If liquid seems to be evaporating too much, add more water.) Season to taste with salt and pepper and spoon over noodles. Garnish with jalapeno pepper and toasted sunflower seeds. ","[Malbec, Tempranillo, Garnacha, Barbera]" 33087,"Bell Pepper and Tomato Soup 2 tablespoons olive oil, plus more for drizzling 1 cup chopped red onion 1 cup chopped and peeled potato Pinch cayenne pepper 1 medium clove garlic, minced 1 bay leaf Kosher salt and freshly ground black pepper 3 1/2 cups low-sodium vegetable broth 2 cups chopped red bell pepper 1 cup canned whole peeled plum tomatoes, crushed by hand Chopped parsley and chopped and toasted almonds, for garnish Instructions: Heat the oil in a medium saucepan over medium heat. Add the red onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, cayenne, garlic, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
Add bell pepper and tomatoes, bring the mixture back to a simmer and cook until the potatoes and vegetables are tender, adjusting the heat as needed to maintain a simmer, about 20 minutes. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. 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).
Reheat the soup and adjust the consistency with water if needed. Season with salt and pepper. Serve hot with a sprinkle of parsley and almonds and a drizzle of oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33088,"Coffee 36 ounces filtered water 12 tablespoons freshly ground coffee 1/4 teaspoon kosher salt Instructions: Pour water into the water chamber of the coffee maker. Place coffee into an unbleached paper filter and sprinkle with the salt. Once brewed, immediately transfer coffee to a thermos to hold. ","[Aragni, Barbera, Dolcetto, Tempranillo]" 33089,"Thomas Jefferson's Sweet Potato Biscuits 5 cups all-purpose flour 1 cup packed light brown sugar 2 tablespoons baking powder 1 1/2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1 cup solid frozen vegetable shortening 2 cups roasted, mashed, and cooled sweet potatoes 1 cup heavy cream (plus more if needed) 1/2 cup coarsely chopped pecans Instructions: Preheat oven to 425 degrees. In a large mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger, and allspice. Add the shortening and cut in with 2 knives or hands until crumbly. In another bowl combine sweet potatoes, cream and pecans. Make well in dry ingredients and add potato-cream mixture. Mix to combine. Turn the dough out onto a lightly floured surface. Roll out the dough to 1 1/2 inches thick. Cut out with a 2-inch floured biscuit cutter. Place biscuits 1-inch apart on ungreased baking sheets. Bake for 5 minutes, then turn down temperature to 375 and bake for another 10 to 15 minutes until golden brown. Serve warm or let cool on a wire rack until room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33090,"Peaches and Cream 12 frozen phyllo cups 2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
2 peaches
3/4 cup clotted cream Amaretto (almond liqueur), for drizzling Instructions: Preheat the oven to 400 degrees F. Put the phyllo cups on a baking sheet and bake for 3 minutes. Let cool. Turn the oven to low broil. In a small bowl, combine the brown sugar and cinnamon and mix. Slice the peaches in half, remove the pit and slice each half into 1/2-inch-thick slices. Cut the slices in thirds. Put the cream into a piping bag or zip-top bag with the tip cut off and pipe some of the cream into each phyllo cup. Top with some peaches. Sprinkle the peaches with a pinch of the brown sugar and cinnamon mixture. Place under the broiler for 1 to 2 minutes, until the sugar melts. Remove from the oven and drizzle with amaretto. ","[Chardonnay, Moscato, Riesling, Vin Santo]" 33091,"Watermelon Kimchi 1/4 seedless watermelon, rind removed, peeled and cut into 1-inch pieces, flesh reserved 2 tablespoons kosher salt 1/2 cup fish sauce 1 tablespoon sugar 6 cloves garlic 1 inch piece fresh ginger, peeled 1/2 medium onion 1 cup gochugaru (Korean red cl flakes) 1 bunch scallions, sliced Instructions: Sprinkle the watermelon rind with the salt and toss to combine. Set aside for 30 minutes until the moisture has drawn out. Drain the rind and pat dry on a paper-towel-lined baking sheet. Add 1 cup of the watermelon flesh, fish sauce, sugar, garlic, ginger and onion to a food processor. Pulse until combined. Transfer to a bowl and stir in the gochugaru. Add the drained watermelon rind and the scallions and toss to combine. Transfer to a jar and let it rest for at least 12 hours before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 33092,"Chili Con Carne 2 1/2 pounds beef stew meat or beef chuck, cut into 1-inch cubes 2 1/2 pounds pork stew meat or shoulder, cut into 1- inch cubes 1 tablespoon kosher salt Freshly ground black pepper 1/3 to 1/2 cup corn oil 2 large Spanish onions, chopped 10 large cloves garlic, minced 1/3 cup chili powder, plus 2 tablespoons 1 tablespoon ground cumin 2 teaspoons dried oregano 1 (15-ounce) can diced tomatoes 5 cups low-sodium chicken broth 2 (15 1/2-ounce) cans pinto beans, drained and rinsed Instructions: Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan as needed. Transfer meat to a bowl and reserve. Discard all but 2 tablespoons of oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the canned diced tomatoes and whisk in 4 cups of the stock. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes. In a food processor or blender puree half of the beans with the remaining 1 cup of stock. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste. Serve with rice and suggested condiments. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 33093,"Pretzel-ish Pigs in a Blanket with Mustard Sauce 1 1/2 cups warm water (about 110 degrees F) One 1/4-ounce package active dry yeast (2 1/4 teaspoons) 3 1/2 cups all-purpose flour, plus additional for dusting 1 tablespoon extra-virgin olive oil, plus additional for greasing 1 scant tablespoon honey 1 teaspoon kosher salt 6 tablespoons grainy Dijon mustard 2 tablespoons honey 1 tablespoon hot sauce, such as Tabasco 1 tablespoon red wine vinegar Nonstick cooking spray, for the parchment, optional One 12-ounce package mini hot dogs (32 to 36 pieces) 1/2 cup baking soda 2 to 3 tablespoons pretzel or kosher salt Melted unsalted butter, for brushing Instructions: For the dough: In a bowl, combine the warm water and yeast. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. Using a sieve or strainer, sift about half of the flour over the yeast mixture and mix with your hands until smooth. Add the oil, honey and kosher salt. Sift over the remaining flour and mix to combine. Lightly flour a cutting board or flat surface. Turn the dough onto the floured area and knead until the dough is smooth and the ingredients are fully integrated, 3 to 5 minutes. Lightly oil a bowl and place the dough inside. Cover with plastic wrap and let it rest in a warm place until it has doubled in volume, about 1 1/2 hours. For the mustard sauce: In a medium bowl, whisk the mustard, honey, hot sauce and vinegar with a splash of warm water. Taste for seasoning. Set aside. Preheat the oven to 375 degrees F. For the pretzel-ish pigs in a blanket: Line 2 baking sheets with parchment paper sprayed with nonstick cooking spray or silicone baking mats and set aside. Sprinkle some flour on a flat surface. Roll the dough out into an 18-by-13-inch rectangle about 1/4 to 1/2 inch thick. Cut into 2 1/4-inch squares. Roll each mini hot dog in a single piece of the dough. Pinch the seam and ends to firmly close, tucking the excess on the ends underneath. Place each wrapped hot dog seam-side down on one of the prepared baking sheets. For the baking soda bath: Prepare a third baking sheet or large platter with parchment. In a medium pot, bring about 6 cups of water to a boil over medium heat. Slowly whisk in the baking soda a bit at a time. Working in batches, use a slotted spoon to drop each pig in a blanket into the water for 30 seconds, then remove and transfer to the prepared third baking sheet or platter. Transfer the pigs in a blanket in a single layer back onto the original baking sheets, allowing some space between each. Sprinkle the dogs with the pretzel salt or kosher salt. Bake in the center of the oven until the pastry is nicely browned, 25 to 30 minutes. Lightly brush with melted butter before serving. Serve with the mustard sauce on the side. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 33094,"Yucca Buns Recipe | Cassava Bread Nonstick cooking spray 1 cup tapioca flour, plus extra for kneading 1 teaspoon baking powder 2 cups Oaxaca cheese or other fresh white cheese, such as mozzarella, finely grated 2 large egg yolks 2 to 3 tablespoons heavy cream, if necessary Pineapple Jalapeno Marmalade, recipe follows 1 (20-ounce) can crushed pineapple in juice, strained 4 cups sugar 1 orange, zested and juiced 1 lemon, zested and juiced 2 jalapenos, seeded and minced Instructions: Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil, and coat with nonstick cooking spray. Set aside. Combine the tapioca flour and baking powder together in a large bowl. Stir in the cheese and egg yolks. Mix until the dough forms a ball. Lightly flour a work surface and turn the dough out. Knead the dough with your hands until the dough is smooth, even-textured, and not sticky. If the dough doesn't come together or seems too stiff, then add cream, 1 tablespoon at a time, until it comes together and feels supple. Divide the dough into 10 even pieces and with your hands, roll each into a ball. Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet. Bake until the rolls are pale gold (not browned), about 15 to 20 minutes. Cool on a wire rack for 5 to 10 minutes and serve while still warm. Serve with Pineapple Marmalade, if desired. Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan. Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching. Remove from heat and cool before serving. Store in refrigerator for up to 1 month or in the freezer for 6 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 33095,"Bistecca Fiorentina 1 cup cubed pork fatback 6 cloves of garlic 2 sprigs rosemary 1 (24 to 28-ounce) bone-in rib-eye steak Salt and pepper Instructions: Put the fatback, garlic, and rosemary into a food processor and blend until it is the consistency of toothpaste. Tie the rib in the correct way so that it is tight and will cook evenly. Rub the fat mixture all over the meat and season with salt and pepper. Place it on a very hot grill. Cook the steak on 1 side for about 8 minutes. You can move it around a little bit to find the right heat. Turn it over and cook it a little bit less on the other side, about 6 minutes. When it is finished, take it off the grill and let it rest for 5 to 7 minutes. This allows the blood to circulate and allows the juices to distribute evenly. ","[Chianti, Barolo, Cabernet Sauvignon, Malbec]" 33096,"Pan Seared Chicken Breast 2 plump chicken breasts, skin on 3 tablespoons olive oil, halved Kosher salt Freshly ground black pepper 6 sprigs fresh thyme 2 sprigs fresh rosemary 6 garlic cloves Instructions: Preheat oven to 400 degrees F. Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33097,"Baby Greens Salad with Quail Egg and Maple White Balsamic Vinaigrette 1/8 cup white balsamic vinegar 2 tablespoons Dijon mustard 1 tablespoon maple syrup (add 1 teaspoon more if you like a sweeter taste) 1 shallot clove, very finely minced 1 tablespoon very finely minced fresh rosemary 3/4 cup olive oil, preferably extra-virgin Salt and pepper 3 ripe tomatoes, cut into wedges 1 English cucumber, peeled and sliced 1 carrot, peeled and sliced thin, or shredded with a vegetable peeler 1 pound baby greens (such as frissee, arugula, romaine hearts), rinsed and dried with a salad spinner or paper towels Salt and pepper 1 (15-ounce) can pre-cooked quail eggs* Instructions: Make the vinaigrette by adding vinegar, mustard, maple syrup, shallot and rosemary, 1 at a time, through the feed opening of a running blender. Then leaving the blender running, pour the olive oil in a slow steady stream into the vinegar mixture to emulsify. Remove vinaigrette to a container and season with salt and pepper. In a large bowl, toss tomatoes, cucumber and carrots with salad dressing. Toss with baby greens just before serving and garnish with quail eggs cut into halves. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 33098,"Sombrero Corn Chips 1 cup fine-ground yellow cornmeal 1 tablespoon vegetable shortening
1 teaspoon kosher salt, plus more for sprinkling 1/3 to 1/2 cup boiling water
Canola oil, for frying Salsa or guacamole, for serving Instructions: Preheat the oven to 400 degrees F. In a mixing bowl, combine the cornmeal, shortening and salt with a fork until the shortening is completely incorporated into the cornmeal. Mix in the boiling water a little at a time until a stiff dough forms, about the consistency of soft clay. Press the dough into the donut molds in a thin even layer to completely coat each mold, including the centerpiece that would create the hole in the donut. Dip your fingers in water to keep the dough from sticking to them as you press it into the molds. Bake until firm, 12 to 15 minutes. Let cool slightly, then carefully remove the sombreros from the molds. Fill a medium pot with about 4 inches of oil and heat to 350 degrees F over medium heat. Working in batches, fry the sombreros until just light brown, about 2 minutes. Transfer to a baking sheet lined with paper towels and sprinkle with a bit of salt. Fill each sombrero with salsa or guacamole. ","[Rioja, Tempranillo, Garnacha, Barbera]" 33099,"Mushroom, Potato and Goat Cheese Strudel in Sweet Pepper Sauce 1 1/2 cups warm water 750g bread flour 250g sugar Melted butter Pinch salt 1 pound Yukon gold potatoes, peeled and diced 1 onion, peeled and finely diced 2 tablespoons butter 1 1/2 pounds crimini mushrooms (or a mix of crimini, portobello, oyster and shiitake) 2 tablespoons white wine 2 teaspoons chopped fresh thyme 2 teaspoons chopped flat leaf parsley 1 teaspoon chopped fresh sage 1 cup goat cheese (or substitute with ricotta or cheddar) Salt and pepper 1 tablespoon olive oil 1/2 onion, diced 3 bell peppers, diced (all 3 the same, either red, orange or yellow) 1 cup white wine 1 sprig fresh thyme 2 tablespoons heavy whipping cream Salt and pepper 1/2 cup melted butter 1/2 cup plain bread crumbs Instructions: For the Strudel Dough: In a mixing bowl with a paddle attachment, blend all ingredients until dough becomes stretchy and does not snap away from itself (10 to 15 minutes). Cover in plastic wrap and let relax for 1 hour. This can be made in advance and refrigerated but allow to return to room temperature before stretching. For the Filling: Boil potatoes in salted water until cooked through. Drain, dice and set aside. In a large pan over medium heat, saute onions in butter until, almost translucent (5 minutes). Add mushrooms and continue sauteing fully cooked. Add wine and herbs and saute for an additional 2 minutes. Season with salt and pepper to taste. Place in a large bowl and allow to cool. Toss potatoes and goat cheese into mushroom mixture. For the Sweet Pepper Sauce: In a medium saucepan, saute onions over medium heat for 3 minutes. Add peppers and saute until heated through. Add wine and thyme and simmer until peppers are soft, approximately 10 to 12 minutes. Remove thyme. Puree peppers with a hand blender or in a food processor. Strain. Season with salt and pepper. Add cream, heat to a simmer. Pour the sauce onto the plate and then place strudel on top. To assemble Preheat oven to 350 degrees. Place dough in the middle of a floured clean tablecloth. Press out as far as it can go. Then from underneath, start pulling and stretching the dough from the middle outward. Keep pulling the dough until it is almost translucent. If it tears, don't worry. Many layers will be folded. Stretch the dough out to about a 2.5 foot square. Brush entire dough (gently) with melted butter. Sprinkle with bread crumbs. Along one side of the dough, spread the filling, leaving a 3-inch overhang to fold over filling. Begin rolling the filling up in the dough, using the tablecloth to help you roll evenly. Place on a baking sheet. Bake for 1/2 hour. Serve with greens as a lunch or on its own as an appetizer with Chardonnay. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 33100,"Maracuya (Passion Fruit) Mousse 2 cups frozen passion fruit pulp, defrosted 4 cups heavy cream 1 (14-ounce) can sweetened condensed milk Mint sprigs, for garnish Biscotti or other crisp cookies, for garnish Instructions: Special Equipment: martini glasses Place 1 tablespoon of passion fruit pulp in the bottom of 8 martini glasses or ramekins, totaling in 1/2 cup passion fruit pulp, set them aside. Using an electric mixer beat the cream until it holds stiff peaks. Whisk 1 1/4 cups of passion fruit pulp with the condensed milk in a large bowl, add 1/4 of the whipped cream and whisk it in. Fold in the remaining whipped cream and fill martini glasses or ramekins with some mousse. Drizzle some of the remaining passion fruit pulp over the top. Serve immediately or cover flush with plastic wrap and refrigerate for up to 8 hours. Serve cold with a mint sprig and a biscotti. ","[Sauvignon Blanc, Riesling, Moscato, Vinho Verde]" 33101,"Asian Braised Beef Shank with Hot and Sour Shredded Salad 2 onions 1 (2-inch) piece fresh gingerroot 4 garlic cloves 2 teaspoons ground coriander 3 tablespoons vegetable oil 1 cup Chinese cooking wine, or dry sherry 1/4 cup soy sauce 1/4 cup packed, dark brown sugar 2 quart beef broth, preferably organic 2 tablespoons oyster sauce 1/4 cup rice wine vinegar 2 cinnamon sticks 2 star anise 8 pounds beef shank on the bone, cut by the butcher into thick slices (or 2 1/4 pounds beef shank off the bone or other beef stew meat, cut into large cubes) 3 carrots 4 scallions 1 long red cl 1 long green cl Small bunch cilantro Juice of 1 lime 1/4 cup Thai fish sauce 1 teaspoon superfine sugar Instructions: The point of a stew, it should go without saying, is its flavour rather than its form. So while the crunchy salad strips of carrot, scallion and bell pepper, do bring colour and beauty to the otherwise brown study, their texture and Asian-flavoured bite provide the perfect partner for the rich aromatic spiciness of the soft-braised stew beneath. Cooking the shin on the bone gives me a certain primitive pleasure, and the meat even more melting tenderness, but you can buy cubed beef shank off the bone (or other stew meat, if you must), in which case, you won't need as much in weight. Along with the stew and its crunchy, hot and sour topping, I serve gingery mashed parsnip and potatoes, the ginger offering a muted echo of the South East Asian tones. While a plain bowl of rice would be a fine alternative, know that the aromatic mash makes for fantastic, fiery potato patties the day or so after. For the beef: Preheat the oven to 300 degrees F. Quarter and peel the onions, and peel and roughly slice the ginger and put into the processor with the peeled garlic cloves and coriander. Blitz until finely chopped, then heat the oil in a large Dutch oven and fry this mixture gently, until soft and beginning to catch in the pan; this should take about 10 minutes, over medium heat and with regular stirring. Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, broth, oyster sauce and vinegar. Bring to a boil, then drop in the cinnamon sticks and star anise. Add the pieces of beef shank and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (regular stew steak may take longer). Take the Dutch oven carefully out of the oven and, using a perforated spoon, remove the beef to an ovenproof dish, cover with aluminum foil, and keep warm in the oven, while you vigorously boil the sauce in the Dutch oven on the stove, without a lid, until it has reduced by about half. For the salad: Peel the carrots, cut into long slices, and then julienne them (i.e. cut into matchstick-like strips). Trim and halve the scallions and then julienne as well. Seed the chillies and also cut into juliennes, and finely chop the cilantro. Combine all the julienned vegetables and the chopped cilantro in a bowl. In another bowl mix the lime juice, fish sauce and superfine sugar, and dress the vegetables with this. For serving: Arrange the beef on a serving platter and pour over the reduced sauce over the meat, then dress the top with the hot and sour shredded salad. If you are using cubes of stew meat, rather than slices of shank, you'd probably do better to use a deeper dish. Make Ahead Note: Cook the beef for 1 3/4 hours then transfer to a bowl to cool. Cover, refrigerate and store in refrigerator for up to 2 days. When ready to use, return the beef to the Dutch oven and heat gently until sauce is just boiling. Cover and return to oven for 30 minutes, or until the beef is piping hot. Transfer meat to an ovenproof dish and finish sauce as directed. Freeze Note: Cook and cool as above then freeze for up to 3 months in airtight container. Thaw overnight in fridge and reheat and finish as above. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 33102,"Five Herb Marinated Chicken with Roasted Garlic-Fava Bean Sauce, and Celeriac and Potato Puree 1/2 cup olive oil 2 tablespoons coarsely chopped fresh sage 2 tablespoons coarsely chopped fresh parsley 2 tablespoons coarsely chopped tarragon 2 tablespoons chopped rosemary 2 tablespoons chopped thyme 6 cloves garlic, coarsely chopped 2 whole chickens (2 1/2 to 3 pounds each), butterflied Salt and freshly ground black pepper 8 cups homemade chicken stock 1 head garlic, roasted, cloves squeezed in a bowl 2 tablespoons cold butter, cut into tablespoons 1 tablespoon freshly squeezed lemon juice Salt and freshly ground pepper 1/2 cup cooked fava beans 1 pound celeriac peeled and cut into 2-inch pieces 1 pound baking potatoes, peeled and cut into 2-inch pieces 3 tablespoons unsalted butter 1/2 cup milk or cream, warmed Salt and freshly ground pepper Instructions: For the Chicken: Whisk together the olive oil, herbs and garlic in a large shallow baking dish. Add the chicken and turn to coat. Cover and let marinate at least 4 hours or overnight. Preheat oven to 400 degrees. Heat a large saute pan or grill pan over high heat until just smoking. Remove chicken from marinade and season with salt and pepper to taste. Sear each chicken on both sides, and place on a sheet pan. Place in oven and bake for 15 to 20 minutes, until cooked through. For the Roasted Garlic-Fava Bean Sauce: Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute. For the Celeriac and Potato Puree: Place the celeriac and potatoes in a large saucepan filled with salt water and cook until soft. Drain, rinse out the pan and run the celeriac and potatoes through a food mill into the pan. Add the butter, warmed milk and beat with a wooden spoon. When the mixture is smooth, season with salt and pepper and fold in the parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 33103,"Glazed Citrus Rounds 2 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 1/4 cups granulated sugar 1 1/2 tablespoons finely grated citrus zest (orange, lemon, lime or grapefruit) 2 large egg yolks 3/4 teaspoon lemon extract 1/4 teaspoon orange extract 1 cup confectioners' sugar, sifted 2 to 3 tablespoons fresh citrus juice (use the same kind as the zest) Instructions: Whisk the flour, baking soda and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the granulated sugar and 1 tablespoon citrus zest and beat until light and fluffy, about 2 minutes. Beat in the egg yolks, one at a time, then beat in the lemon and orange extracts. Reduce the mixer speed to low; add the flour mixture and beat until a soft dough forms. Line 2 baking sheets with parchment paper. Scoop rounded tablespoonfuls of dough about 2 inches apart onto the prepared baking sheets. Freeze at least 30 minutes or overnight. Preheat the oven to 375 degrees F. Bake the cookies straight from the freezer, 1 baking sheet at a time, until the edges are set and the bottoms are lightly browned, 15 to 17 minutes. Let cool 3 minutes on the baking sheet, then transfer to a rack to cool completely. Meanwhile, make the glaze: Whisk the confectioners' sugar, 2 tablespoons citrus juice and the remaining 1/2 tablespoon zest in a medium bowl until thick and smooth. (Add 1 more tablespoon citrus juice if the glaze is too thick.) Spread on the cookies; transfer to a rack and let set, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33104,"Jolly Greens 4 ham hocks 2 yellow onions 3 cloves garlic 1 bay leaf 2 cups water 16 ounces chicken broth 12 bunches collard greens Instructions: Cook ham hocks, whole onions, whole garlic, bay leaf, water and broth in a large saucepan for 1 1/2 hours or until meat falls off bone. Add clean, roughly cut collard greens with stems removed. Cook uncovered for another 1 1/2 hours turning greens occasionally. Serve as side vegetable. ","[Chardonnay, Riesling, Gewrztraminer]" 33105,"Tangled Carrot and Broccoli Sprout Salad With Tahini Dressing 1/3 cup French green (du Puy) lentils, rinsed 3/4 cup water 1 pound assorted orange, red, and purple carrots 2 1/2 cups broccoli sprouts 1/4 red onion, finely diced 1/2 cup toasted pistachios, coarsely chopped 1/4 cup tahini 1 tablespoon extra-virgin olive oil 2 tablespoons agave nectar 3 tablespoons freshly squeezed lemon juice or apple cider vinegar 1/2 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 to 3 tablespoons water, as needed Instructions: Put the lentils in a pot with the water and bring to a gentle boil over medium-high heat. Reduce the heat to a simmer and cook, uncovered, until the lentils are tender, 15 to 20 minutes, adding water if the liquid has evaporated and the lentils are still tough. Drain the lentils and set aside to cool. Using a vegetable peeler, peel the carrots. Rest the bottom of one of the peeled carrots on a cutting board. Starting at the skinny tip of the carrot, press firmly down the length of the carrot with the vegetable peeler to create thin shavings. Repeat with the remaining carrots. (If you prefer, you can use a mandoline instead.) Add the shaved carrots to a mixing bowl along with the broccoli sprouts and onion. To make the dressing, in a separate small bowl, whisk together the tahini, olive oil, agave nectar, lemon juice, salt, and pepper. Add the water, 1 tablespoon at a time, until you reach the consistency of a basic vinaigrette. Add the dressing to the bowl with the vegetables and toss to coat. Add the lentils and half of the pistachios and toss again. Sprinkle the remaining pistachios on top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 33106,"Thai Peanut Butter Chicken Wraps 4 burrito size tortillas 1 (6 oz.) pkg. fully cooked grilled chicken breast strips, cut into bite-size pieces or 1 1/3 cups cooked chicken 2 cups shredded lettuce 1/2 cup Jif? Creamy Peanut Butter or Jif? Extra Crunchy Peanut Butter 1/2 cup pad thai sauce 1/2 cup chopped green onion Instructions: STIR together peanut butter, pad thai sauce and green onions in a medium bowl until combined. PLACE tortilla on microwave-safe plate. Spread 1/4 of peanut butter mixture on tortilla to about 1/2-inch of edge. Microwave on HIGH (100% power) for 20 seconds. LAYER chicken, then lettuce on top. Wrap burrito style: Fold one edge of tortilla up about 1-inch over filling. Fold right and left sides over folded edge. Roll up ending with loose edge on bottom. Cut in half diagonally. REPEAT with remaining tortillas. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33107,"Wine Sauce for Sweetbreads 4 tablespoons all-purpose flour 2 ounces butter, melted, plus 1 tablespoon butter 1/2 cup red table wine
8 medium mushrooms, 2 chopped and 6 sliced 3 cloves garlic, chopped 1 1/2 ounces yellow onion, chopped
1 1/2 ounces green peppers, chopped
Salt and black pepper 3 cups beef broth
Instructions: Cook the flour in the melted butter in a frying pan, whisking often, until a golden blonde color. Set aside. Reduce red wine by half in a 1-quart pot over medium heat, then set aside. Melt remaining tablespoon butter in a small saute pan over medium heat, then add chopped mushrooms, garlic, onions, peppers and a pinch of salt and black pepper. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Let vegetables cool for a couple of minutes, then add them to a food processor and liquify as much as possible, adding 1/4 cup beef broth if the vegetables become too sticky. Transfer back to the pan and add the reduced wine, then add the remaining 2 3/4 cups beef broth and bring back to a rolling boil. Reduce the heat and thicken with the roux until the sauce is as thick as you would like it to be. Add the sliced mushrooms, salt and black pepper to taste, then simmer for 2 additional minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33108,"Cornish Pasties 2 teaspoons confectioners' sugar 1 teaspoon salt 3 ounces cold, unsalted butter, cut into pieces 4 ounces lard or vegetable shortening, cut into pieces 1 egg yolk 6 tablespoons cold water 10 ounces chuck steak, trimmed and cut into scant 1/4-inch dice 1 small onion, very finely chopped 1 medium carrot, cut into 1/4-inch dice 1 small Idaho potato, cut into 1/4-inch dice 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 1 egg, lightly beaten 2 1/4 cups all-purpose flour Instructions: For the pastry: Sift the flour, confectioners' sugar, and salt into a mixing bowl and add the butter and lard. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs. In a small bowl, whisk the egg yolk and water together and add to the flour mixture. Mix quickly, but thoroughly, until mixture just comes together to form a dough. Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture. Press into a flattened disk shape and wrap in plastic. Refrigerate for at least 30 minutes and up to overnight before proceeding. Remove the pastry from the refrigerator and unwrap. Allow to soften slightly, then place on a lightly floured work surface and roll the pastry to a thickness of 1/4-inch. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds. (Scraps may be combined and reformed if you cannot get 6 rounds out of the first batch.) Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking together) and refrigerate while you prepare the filling. For the filling: Preheat the oven to 400 degrees F. Remove the pastry circles from the refrigerator. In a mixing bowl, combine the meat, onion, carrot, potato, salt and pepper and mix until thoroughly combined. Place the pastry circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry. Using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet. Press edges together to seal and then crimp using your fingers or a fork. Repeat with the remaining turnovers and then transfer to a baking sheet. Brush the tops of the turnovers with the remaining egg and then cut several slits into the top of each pastry. Bake for 20 minutes, or until pastry is golden brown around the edges. Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown. Remove from the oven and allow to cool for 10 to 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 33109,"Surf And Turf: Pork and Shrimp with Garlic (Cerdo y Gambas al Ajillo) 1 (2-pound) pork loin Salt and freshly ground black pepper 2 teaspoons garlic powder 2 tablespoons grapeseed oil 2 cups white rice 2 tablespoons butter 1 1/2 teaspoon salt 1 (16-ounce) can red beans 1 (16-ounce) can black beans 1 tablespoon grapeseed oil 1 shallot, minced 1 small jalapeno pepper, stems and seeds removed and minced (use gloves when handling these or any hot peppers) 1 tablespoon rice wine vinegar 1 cup chicken stock 1 cup mango juice, preferably with no additional sugar added Salt, if needed, and freshly ground black pepper 1/4 cup honey 1 tablespoon grapeseed oil 1 tablespoon butter 4 garlic cloves 1 pound (21 to 30-count) shrimp, shells removed and deveined Instructions: Preheat oven to 375 degrees F. Rub the pork loin with salt, pepper, and garlic powder. In a large skillet with oven safe handles, heat the grapeseed oil over medium-high heat and sear the pork loin on all sides. Cover with foil and roast in the oven until fork tender, about 35 to 45 minutes to 1 hour. At the 30 minute mark, you will remove the foil and brush some of the mango honey sauce on the pork. Bring 5 cups water to a boil in a saucepan with a lid. Add rice, butter and salt. Return to a boil, cover, reduce heat to low and let cook for 20 minutes without removing the lid. After the pork loin has been placed in the oven, begin the mango honey sauce. In a saucepan, heat the grapeseed oil over medium-high heat and saute shallot until translucent, about 2 minutes. Stir in jalapeno and vinegar and cook for about 1 minute. Add chicken stock and mango juice, bring to a boil. Allow to reduce by 2/3, about 10 minutes. Stir in the honey and allow to thicken, about 2 minutes. Reserve about 1/2 cup of the sauce in a small bowl, cover and keep warm by immersing in a larger container of hot water. Uncover the pork and brush some of the mango glaze on the pork and allow to caramelize on the surface of the meat in the oven. Remove the rice from the heat and let sit covered for a minutes. Heat the beans over medium heat and keep warm. Remove pork from oven and let rest. Fold the beans into the rice, cover and let rest. For the shrimp, heat the grapeseed oil over medium heat in a skillet and add the butter to melt. Add the garlic and saute for a couple of minutes, being careful not to burn it. Add the shrimp and cook until just pink and opaque and remove from heat. (Do not overcook the shrimp.) Slice down the pork. Spoon some rice and beans into the center of serving plate. Arrange slices of sliced pork on top and arrange approximately 4 shrimp around. Drizzle with reserved mango sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 33110,"Roasted Asparagus with Hollandaise 1 pound medium asparagus 1 tablespoon extra-virgin olive oil 1/4 teaspoon kosher salt Freshly ground black pepper 1 large egg yolk 1 1/2 teaspoons freshly squeezed lemon juice Pinch cayenne pepper 4 tablespoons unsalted butter (1/2 stick) 1/2 teaspoon kosher salt Instructions: Preheat oven to 450 degrees F. Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through. Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine. Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve. Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33111,"Spicy Ranch Dressing 1 clove garlic 1 1/2 teaspoons kosher salt, divided 1 cup sour cream 1/4 cup buttermilk 1/4 cup loose packed fresh Italian flat-leaf parsley 1 tablespoon fresh lime juice 1 teaspoon fresh cracked black pepper 1 teaspoon dried dill 1 teaspoon dehydrated onion flakes 2 drops Worcestershire sauce