1/2 cup shredded Italian cheese blend 2 tablespoons chopped fresh parsley 2 ounces sliced capicola, chopped 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice Kosher salt and freshly ground pepper 1/4 cup marinara sauce Instructions: Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell. Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture. Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 10578,"Swirled Almond-Apricot Bark 1/2 pound bittersweet chocolate 1/2 pound white chocolate 1/2 cup slivered almonds 1/2 cup chopped dried apricots Toasted fennel seeds, for sprinkling Instructions: Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry. Chop the bittersweet and white chocolate into 1/2-inch pieces with a large knife. Place all but 1/2 cup of the bittersweet chocolate in a microwave-safe bowl. Microwave 15 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 15-second intervals until melted, about 3 minutes total. Immediately add the reserved chopped bittersweet chocolate to the bowl; stir vigorously until melted and shiny. Repeat with the white chocolate in a separate bowl. Don't worry if there are a few small unmelted pieces. Pour the 2 chocolates side by side onto the prepared baking sheet; use the rubber spatula to swirl them together and spread into a 10-to-12-inch circle, about 1/4 inch thick. Press the almonds and apricots into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with fennel seeds. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks. ","[Riesling, Gewrztraminer, Moscato, Pinot Grigio]

" 10579,"Cheddar Beer Soup 1/4 cup garlic infused olive oil 3 tablespoons unbleached all-purpose flour 4 cups chicken stock 2 cups grated extra-sharp Cheddar 1 cup dark beer Salt and freshly ground black pepper Instructions: Heat the oil in a saucepan over medium heat. Whisk in the flour and cook until the mixture starts to bubble, about 3 minutes. Whisk in the stock and bring to a boil, then reduce the heat to a simmer. Slowly incorporate the cheese stirring until fully melted and smooth. Add the beer and cook until heated through. Season with salt and pepper, to taste. Ladle into serving bowls and enjoy. ","[Pinot Grigio, Riesling, Chianti, Tempranillo]" 10580,"Winter Minestrone 2 tablespoons olive oil 1 onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 3 ounces thinly sliced pancetta, coarsely chopped 2 cloves garlic, crushed 1 pound Swiss chard, stems trimmed, leaves coarsely chopped 1 russet potato, peeled and cubed Kosher salt and freshly ground black pepper 1 (14 1/2-ounce) can diced tomatoes in juice 2 fresh rosemary sprigs 1 (15-ounce) can cannellini beans, drained and rinsed, divided 2 (14-ounce) cans low-sodium beef broth, divided 1 (1-ounce) Parmesan rind 1/4 cup chopped fresh flat-leaf parsley Instructions: In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes. In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 10581,"Kalbigui (Barbecued Short Ribs) 2 pounds beef short ribs, cut into 2 inch lengths and butterflied 1 head romaine lettuce, separated into leaves, washed and dried 1/4 cup Asian (dark) sesame oil Kosher salt to taste Instructions: Place the butterflied short ribs in a large nonreactive baking dish. In a large bowl mix the marinade ingredients together and pour the marinade over the ribs. Cover the dish, refrigerate and marinate for 3 to 4 hours. Preheat grill. Remove short ribs from marinade. Oil the grill. Over high heat grill the short ribs until the fat is crisp and charred about 3 to 4 minutes per side. Alternately, meat may be cooked under the broiler. Wrap 1 or 2 pieces of the short ribs in romaine leaf. Serve at once with dipping sauce as an accompaniment.; same as above . ","[Malbec, Zinfandel, Syrah, Tempranillo]" 10582,"Spaghetti and Meatballs 1 pound spaghetti Salt, for pasta water 1 1/4 pounds ground sirloin 2 teaspoons Worcestershire sauce, eyeball it 1 egg, beaten 1/2 cup Italian bread crumbs, a couple of handfuls 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese 2 cloves garlic, chopped Salt and pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1/2 teaspoon crushed red pepper flakes 4 cloves garlic, crushed or chopped 1 small onion, finely chopped 1 cup beef stock, available on soup aisle in market in small paper boxes 1 (28-ounce) can crushed tomatoes A handful chopped flat-leaf parsley 10 leaves fresh basil leaves, torn or thinly sliced Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table Crusty bread or garlic bread, for passing at the table Instructions: Preheat oven to 425 degrees F. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink. Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes. Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!) ","[Chianti, Barolo, Dolcetto, Montepulciano]" 10583,"Brined Rosemary Crusted Turkey with Pan Gravy 3/4 cup kosher salt 1/3 cup sugar 2 tablespoons coriander seeds 2 tablespoons fennel seeds 1 teaspoon crushed red pepper flakes 4 cloves garlic, smashed 3 bay leaves 2 carrots, peeled and diced 2 ribs celery, diced 1 onion, diced One 12 to 14-pound turkey (free-range organic is great!) 3 sticks butter, at room temperature 1 bunch fresh rosemary, finely chopped Kosher salt 4 cloves garlic, smashed 2 ribs celery, cut into 1/2-inch dice 2 large onions, cut into 1/2-inch dice 1 large celery root, cut into 1/2-inch dice 1 bulb fennel, cut into 1/2-inch dice 5 bay leaves 4 sprigs fresh sage, tied in a bundle 1 bundle fresh thyme Kosher salt 1 quart chicken stock, plus more if needed 1/2 bottle dry white wine Instructions: For the brine: Combine 8 quarts cold water, the salt, sugar, coriander seeds, fennel seeds, red pepper flakes, garlic, bay leaves, carrots, celery and onions in a large container. Immerse the turkey in the brine and refrigerate for 2 to 3 days. To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the butter, rosemary and some salt in a small bowl. Taste it to make sure it tastes good. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together and over the breast so they will protect it during cooking to help keep it moist and juicy. Place the turkey on a sheet tray and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Pay close attention not to have any food that will not be cooked near the turkey in the fridge. Thanksgiving Day: Take the turkey out of the fridge 1 hour before placing in the oven. Preheat the oven to 450 degrees F. For the gravy: Place the garlic, celery, onions, celery root, fennel, bay leaves, sage and thyme in a roasting pan and season with salt. Put the chicken stock and wine in the bottom of the roasting pan and place the turkey on top. Put the turkey in the oven until the skin of the turkey gets really nice and brown, about 40 minutes. Lower the heat of the oven to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan if needed. Think about 17 minutes per pound for the turkey. Tent the turkey with aluminum foil when it gets to the proper color to prevent it from getting too dark. Remove the turkey from the oven when a thermometer inserted in the thickest part of the turkey reads 160 degrees F. Be sure the thermometer is not touching a bone when doing the reading. When the turkey has reached the proper temperature, remove it from the roasting pan and let it rest for at least 30 minutes. Cover loosely with aluminum foil. To finish the gravy: Remove the bay leaves, sage and thyme and from the roasting pan. Using an immersion blender, blend the veggies together until smooth. Taste and adjust the seasoning if needed (it will). Carve the turkey, and don't fight over the drumsticks. Give thanks for such a great turkey!!! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 10584,"Raspberry Beignets with Vanilla Dipping Sauce 1 tablespoon plus 2 1/2 teaspoons active dry yeast 1 cup warm water 1 cup all-purpose flour 1 1/4 sticks unsalted butter, at room temperature 2/3 cup granulated sugar 3 eggs 1 teaspoon vanilla extract 1 teaspoon kosher salt 3 1/2 cups bread flour Extra flour, for rolling the dough (about 1 cup total) 1 gallon fryer oil 3/4 cup raspberry jam (preferably seedless), in a pastry bag fitted with a small tip Granulated sugar, for garnish Vanilla Dipping sauce, for serving, recipe follows 2 cups heavy cream 2 cups whole milk 2 vanilla beans, split and scraped 12 egg yolks 1 cup granulated sugar 1 tablespoon vanilla extract Instructions: In a medium bowl, stir together the yeast and the water. Set aside to proof. After 10 minutes, stir in the all-purpose flour, cover with plastic, set aside in a warm place and let it double in size. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar, 8 to 10 minutes. Add the eggs, with the mixer on low speed, one by one. When the mix is smooth, add the vanilla and salt. Stir to blend. Add the bread flour and mix on low speed until fully incorporated. Change the electric mixer attachment to a dough hook. Continue mixing the dough until it becomes a ball. Then, stir in the yeast mixture until thoroughly incorporated. Put the dough in a bowl, cover with plastic and allow to proof, 1 hour to 1 hour 30 minutes. Lightly flour a cool surface and roll the dough out to about 1 1/2-inch thickness. Cut rounds of dough with a cutter and turn them onto a floured baking sheet to rest, 20 to 30 minutes, before frying. Heat the oil in a large pot to 365 to 370 degrees F. Drop the beignets in the hot fat and cook until golden brown on both sides, 3 to 4 minutes. Remove them from the oil with a slotted spoon. Poke the pastry tip into the side of each beignet to inject some of the raspberry jam into the center of each and roll in the granulated sugar. Serve immediately with Vanilla Dipping Sauce. In a medium saucepan, bring the cream and milk to a simmer and add the vanilla beans. In a medium bowl, whisk together the egg yolks and sugar until they become a pale yellow color, 3 to 5 minutes. When the milk/cream simmers, pour it gently over the egg yolks and whisk to blend. Pour the entire mixture back into the pot and cook, stirring with a wooden spoon, until the mixture thickens slightly, 5 to 8 minutes. The sauce should register about 170 degrees F on a thermometer and still be smooth. Strain into a bowl, stir in the vanilla and allow to cool slightly before refrigerating. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 10585,"Cubano Lettuce Wrap 8 slices boiled no-sugar-added ham (about 1/4 pound) 8 slices Swiss cheese (about 1/4 pound) 8 slices Mojo Pork Roast, recipe follows 1 kosher dill pickle, thinly sliced lengthwise 2 teaspoons yellow mustard 4 outer leaves Boston lettuce 1 (5-pound) bone-in fresh pork shoulder half (preferably arm picnic) 1 (16-ounce) bottle no-sugar-added Italian dressing (recommended: Paul Newmans Olive oil and Vinegar) 2 limes, juiced 2 tablespoons chopped fresh cilantro leaves 1 tablespoon kosher salt 1/4 teaspoon freshly ground black pepper 3 bay leaves Instructions: On a microwave proof plate, layer 2 slices ham, 1 slice cheese, 2 slices roast pork, 1 pickle slice and 1 more slice of cheese. Heat in the microwave for about 30 seconds--just long enough to melt the cheese. Spread 1/2 teaspoon mustard on the inside of a lettuce leaf, top with the layered meat and cheese, and roll it up. Secure with a toothpicks. Repeat to make 4 total. Preheat oven to 325 degrees F. Score the fat and skin on the pork shoulder in a hatch mark fashion. Place the shoulder in a roasting pan lined with a rack, and pour the dressing over it. Rub the shoulder with the remaining ingredients and roast uncovered for 1 hour. Tent the shoulder loosely with aluminum foil and continue roasting while basting occasionally, until the meat starts to easily pull apart from the bone, about 1 1/2 hours more. Transfer the shoulder to a cutting board and let rest for 15 minutes. Trim off any excess fat and cut into thin slices. Yield: 8 servings Prep Time: 15 minutes Cook Time: 2 to 2 1/2 hours Ease of preparation: easy Nutritional Analysis per Serving: Calories: 589 Total Fat: 49 Saturated Fat: 10 Carbohydrates: 3 Fiber: 0 ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 10586,"Thai Holy Basil Chicken: Pud Ga-Prao Gai Sap 3 tablespoons canola oil 1 tablespoon chopped garlic 1 to 2 tablespoons chopped Thai cl pepper 8 ounces ground chicken breast 1/2 cup sliced white mushrooms 1 1/2 tablespoons fish sauce 1 tablespoon oyster sauce 1/2 tablespoon sugar 1/2 tablespoon sweet soy sauce (optional) 1/3 cup chicken stock 1/2 cup sliced red bell pepper (optional) 1/2 cup Thai holy basil (Ga-Prao) Salt Steamed jasmine rice Instructions: Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai cl pepper and stir well. Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well. When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 10587,"Gin and Juice Cleanse 2 ounces gin 1 ounce ginger liqueur 3/4 ounce beet juice 3/4 ounce lemon juice 3/4 ounce pineapple juice Fresh sage leaf, for garnish Instructions: Add the gin, ginger liqueur, beet juice, lemon juice and pineapple juice to a shaker filled with ice and shake. Strain into an up glass. Smack the sage leaf between your palms to release the aromatics and float on the cocktail. Detox while you retox. ","[Gin, Ginger Liqueur]" 10588,"Healthy Lasagna with Kale and Portobello Mushrooms 1 cup coarsely chopped drained jarred roasted red peppers 1/2 teaspoon dried oregano One 28-ounce can no-salt-added whole plum tomatoes Kosher salt and freshly ground black pepper 1/4 teaspoon granulated sugar 1 1/2 cups grated part-skim mozzarella cheese 2 large egg whites One 15-ounce container part-skim ricotta cheese 1 tablespoon olive oil 4 portobello mushrooms, stems discarded, caps sliced 1/4-inch thick 1 small bunch kale, stems discarded, leaves coarsely chopped 1/4 teaspoon crushed red pepper flakes 2 cloves garlic, thinly sliced Nonstick cooking spray 9 sheets no-boil lasagna noodles, such as Barilla 2 tablespoons coarsely chopped fresh parsley Instructions: Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside. Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl. Heat the oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes. Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes. Mist a 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes. Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 10589,"Honey-Ricotta Pear 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 Instructions: 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.
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.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 10590,"Truffle Cream Sauce 5 egg yolks, at room temperature 4 cups canola oil Juice of 1 1/2 lemons 2 ounces truffle oil 1 1/4 tablespoons salt 1/2 tablespoon pepper French fries, for serving Grated Parmesan, for serving Instructions: Whisk the eggs yolks with 1 teaspoon water in a mixing bowl. Slowly whisk the canola oil into the eggs until an emulsion forms. Slowly add 1/2 cup lukewarm water and the lemon juice when the emulsion becomes too thick. Make sure the sauce is creamy and fully emulsified before adding the truffle oil. Whisk in the truffle oil and add the salt and pepper. Add more water until the sauce turns off-white in color and has the consistency of ketchup. Taste for seasoning and acid, and add salt and lemon juice accordingly. Serve on top of fresh, hot French fries tossed with a little salt and pepper, and sprinkle with grated Parmesan. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (8-ounce) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly s" 10591,"Chocolate Candle Place Settings 32 ounces white chocolate, tempered Powdered food colors 8 ounces cocoa butter, melted 8 ounces bittersweet chocolate, tempered Instructions: Make the candle base and the candle: Use a ladle to fill each mold (2 candle halves and a base) with chocolate. Tap the mold on the counter to encourage the air bubbles to depart. When the mold is full, set it aside and let it harden. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat with as many molds as you would like.
For the homemade transfer sheets: Place the powdered food colors in small bowls. I used orange, green and blue. Add a few tablespoons of cocoa butter to the food color and stir until well combined. Pour a little of the colored cocoa butter onto a clean dishtowel. This will serve as a blotter or ink pad for the color. Place the sheet of acetate on the work surface. Press the rubber stamp into the blotter and then press onto the acetate sheet. Continue using this same process to create as many colors and stamps as you like. Be sure to clean the rubber stamp between colors. If you need to reheat the cocoa butter, use a hair dryer or heat gun.
When the stamped transfer sheet has set, use an offset spatula to spread a 1/8-inch thick layer of white chocolate over the acetate sheet. Break the cooled colored chocolate into interesting free-form shapes.
Fill a cornet with bittersweet chocolate and use it to write names onto the transfer sheet shapes. This will be the place card for the candle.
To stick the candle halves together: Invert a flat baking sheet over a pan of hot water. Press one half of the candle against the warm surface. When the chocolate begins to melt, press the other half of the candle into place. Press the candle bottom onto the warm pan. Center the melted candle bottom on the base. Allow it to set until hardened.
Make the flame of the candle: Use an offset spatula to spread some white chocolate candle flames onto a sheet to acetate. The chocolate should be tapered at one end to resemble the flame. Allow it to set, then remove from the acetate. Press the bottom of the flame onto the warm baking sheet. Then adhere it to the top of the candle.
Place some powdered red food color in a small bowl. Add a few tablespoons of cocoa butter to the food color and stir until well combined. Use a paintbrush to paint the flame with the color.
Place a small amount of white chocolate in a cornet. Pipe white chocolate at the top of the candle until it runs down the side. This resembles the melted wax of a real candle. Place a small amount of bittersweet chocolate in a coronet and use it to make small dots for the candles' eyes.
Use more tempered white chocolate to glue the nameplate to the base of the candle. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 10592,"Green Enchilada Skillet Casserole 8 corn tortillas 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound ground turkey 2 cloves garlic, finely chopped 2 teaspoons ground cumin 2 teaspoons chili powder 1 cup frozen riced mixed broccoli and cauliflower 1 4-ounce can diced green chiles 2 10-ounce cans green enchilada sauce (about 2 1/4 cups) 4 ounces pepper Jack or Monterey Jack cheese, diced 1/2 cup packed fresh cilantro, roughly chopped Instructions: Preheat the oven to 450? F. Stack the tortillas and cut into 8 triangles each (or just tear them). Toss with 1 tablespoon olive oil and a pinch each of salt and pepper. Spread in a single layer on a baking sheet and bake, stirring once, until crisp and lightly browned around the edges, 10 to 15 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until mostly cooked through, about 4 minutes. Add the garlic, cumin, chili powder, 1/2 teaspoon salt and a few grinds of pepper and cook until the meat is fully cooked, well coated and browned, 2 to 3 minutes. Add the frozen riced vegetables and canned chiles and cook until the vegetables are tender and the skillet is dry, 2 to 3 minutes. Remove from the heat. Add the baked tortillas and enchilada sauce to the skillet and toss to combine. Stir in half the cheese, then top with the remaining cheese. Bake until bubbly around the edges and the cheese is melted, about 10 minutes. Top with the cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]" 10593,"Slow-Cooker Black Bean Soup with Chorizo 1 1-pound bag dried black beans (about 2 cups), picked over and rinsed 4 cups low-sodium chicken broth
2 tablespoons apple cider vinegar
1 yellow onion, chopped
1 green bell pepper, chopped 2 cloves garlic, minced 1 bay leaf 2 teaspoons ground cumin 1/2 teaspoon dried oregano Kosher salt and freshly ground pepper 2 fully cooked (not dried) smoked chorizo sausages (about 6 ounces), halved lengthwise and sliced 1/2 inch thick Hot sauce, chopped red onions, cubed avocado, pico de gallo and/or crumbled Cotija cheese and chopped fresh cilantro, for topping Instructions: Combine 2 cups water, the beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low until the beans are tender, about 8 hours. Discard the bay leaf. Working in small batches, puree about half of the soup in a blender. Stir the pureed soup back into the slow cooker. Season with salt and pepper. Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Top each serving of soup with the chorizo and toppings. ","[Tempranillo, Garnacha, Zinfandel, Barbera]" 10594,"Healthy German Potato Salad 4 large waxy-style potatoes (about 2 1/4 pounds) 2 tablespoons, plus 2 teaspoons kosher salt 3 strips bacon (about 2 ounces), minced 1/2 medium Spanish onion, chopped 1 tablespoon all-purpose flour 3/4 cup chicken broth, homemade or low-sodium canned 1/3 cup white wine vinegar 1 tablespoon plus 1 teaspoon Dijon mustard 1 1/2 teaspoons sugar Freshly ground black pepper 2 tablespoons chopped flat-leaf parsley leaves Instructions: In a large saucepan, place the potatoes and cover with cold water by 1 inch. Stir in 2 tablespoons salt. Bring to a boil, lower the heat, and simmer until just tender, about 30 minutes. Drain, transfer to a large bowl, and cover with plastic wrap to keep warm. Meanwhile in a small saucepan, over medium-high heat, add the bacon and cook, stirring frequently, until crispy and its fat has been released, about 3 minutes. Lower the heat to medium, add the onion and cook, stirring, until translucent, about 6 minutes. Stir in the flour and cook for 45 seconds more. Add the remaining 2 teaspoons salt, broth, vinegar, mustard, and sugar. Bring to a boil while whisking constantly. Remove from the heat. Using your hands, rub the skins off the potatoes. Cut the potatoes in half lengthwise, then cut crosswise into 1/4-inch slices. Return the potatoes to the large bowl. Pour over the vinegar mixture and toss to coat the potatoes. Toss in the parsley and season with pepper to taste. Transfer to a serving platter and serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 10595,"Zafra's Shrimp and Plantains with Chipotle Vanilla Chocolate Sauce: Camarones de Papantla con Vainilla y Chocolate 1 1/2 pounds medium-size shrimp 2 plump Mexican vanilla beans 2 ripe plantains (should be soft with blackened skin or large patches of black) 1 cup safflower or corn oil for frying plantains 2 pounds plum tomatoes (or canned tomatoes, drained), peeled, seeded, and quartered 3 chipotles en adobo, or to taste 1/4 cup light olive oil or vegetable oil Salt 1 medium white onion, peeled and thinly julienned 1 tablespoon vanilla extract (if using an unsweetened extract, add 1 teaspoon light brown sugar) 2 ounces fruity dark chocolate (about 70 percent cacao content Instructions: Peel and de-vein the shrimp leaving on the tails, and set aside. Cut the vanilla beans into 1-inch pieces with a knife, and then chop to a fine bread crumb texture in a small food processor or spice grinder, about 1 tablespoon. Set aside. Cut off the brown ends of the plantains and slit the skin lengthwise from end to end along its ridges, preferably with a table knife. With your fingertips, work off the skin. Slice crosswise into 1/4-inch rounds or at an angle. Heat the vegetable oil over moderate heat in a medium-sized, heavy bottomed saucepan or deep skillet until barely rippling (about 350 degrees F). Fry the plantain rounds until golden, for about 1 to 2 minutes. Remove from the skillet and place on paper towels to drain. Keep in a warm place. Place the tomatoes and chiles in a blender or food processor and process to a fine puree. Heat the olive oil in a 9-inch skillet or medium saucepan over medium heat until it ripples. Stir in the puree and salt. Saute stirring occasionally for approximately 20 minutes or until the sauce thickens and the oil starts to separate from the solids and begins to fry again. Stir in the onions, the ground vanilla, the vanilla extract, the optional sugar, and the dark chocolate, and cook until the chocolate dissolves, about 3 minutes, while stirring. Add the shrimp and the plantains and cook for 3 more minutes. Serve immediately with white rice or Moors and Christians rice. Serving Suggestions: White rice or Moors and Christians rice. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 10596,"Chocolate Dice Dark Chocolate Mousse 13 ounces (melted) Madagascar chocolate 6 egg yolks 3 cups heavy cream 3 1/2 ounces sugar 13 ounces pralines 6 1/2 ounces butter 5 egg yolks 14 ounces milk chocolate, melted 1 1/4 cups heavy cream, beaten to soft peaks 13 ounces sugar, divided 7 egg whites 7 egg yolks 4 ounces cocoa powder Instructions: Melt chocolate and maintain until warm. Boil sugar to 250 degrees F. Beat eggs on 3rd speed until pale and light. Whip cream to soft peaks. Add sugar to eggs (Pate a bomb). Temper chocolate with cream. Fold in Pate a bomb. Mix praline and butter. Add the yolks. Mix well and add melted chocolate. Fold in cream. Beat yolks in 1/2 of the sugar. In a separate bowl beat whites on high speed and add remaining sugar to make a meringue. Add cocoa to yolk mixture and fold in whites. Spread on a sheet pan. Bake in a preheated 350 degree oven for15 to 20 minutes, or until a toothpick or tester comes out clean. Place on 1/2 sheet of bisquit on a sheet pan. Layer with all of the mousse. Place the other 1/2 sheet of bisquit on top finish with dark chocolate mousse. Chill and cut into squares and then glaze with chocolate. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 10597,"WINNER Mint Chocolate Chip and Fresh Mint Buttercream Cupcakes 2 cups light cream 2 large sprigs fresh mint 1 1/2 cups all-purpose flour 1 teaspoon salt 2 teaspoons baking powder 6 tablespoons unsalted butter 1/2 cup sugar 2 eggs 3 1/2 ounces dark mint chocolate (recommended: Ghirardelli) 1 pound unsalted butter 4 tablespoons mint-infused light cream 4 cups confectioners' sugar 12 fresh mint leave, for garnish (optional) Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 12 regular-size cupcake liners. Place the light cream and mint sprigs into a small saucepan and cook gently for 5 minutes. Remove from the heat and leave to cool. Sift the flour, salt, and baking powder into a small bowl and set aside. Cream the butter and sugar in the bowl of an electric stand mixer until pale and fluffy, about 5 minutes. Scrape down the sides of the bowl and add the eggs while mixing on medium speed. Scrape down the sides of the bowl again and switch to low speed. Alternate adding the flour mixture and 1 cup of the mint-infused cream, beginning and ending with the flour. Reserve the remaining cream. Finely chop the chocolate and mix into the batter by hand. Fill the cupcake liners two-thirds full with batter and bake until lightly golden, about 26 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack. For the buttercream: Beat the butter in the bowl of an electric stand mixer until pale. Add the mint-infused cream and continue beating. Reduce the speed to low and slowly add the confectioners' sugar until a creamy, medium-stiff consistency is achieved. To assemble: Using a large, plain pastry tip, pipe the buttercream onto the cooled mint cupcakes. Garnish with a fresh mint leaf, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10598,"Grape Rosemary Focaccia 1/4 cup garlic puree 1/4 cup olive oil 3 cups (1 lb. 2 oz.) California seedless grapes, halved 3/4 cup shredded Parmesan cheese 1 tsp. fresh rosemary, finely chopped 1 lb. 4 oz. ready-to-bake pizza dough Instructions:

1. Saute garlic in olive oil. Add grapes and heat thoroughly. Remove pan from heat; add cheese and rosemary; mix well.
2. Press pizza dough to fit two 12-inch pizza pans. Spread mixture evenly between the two pans.
3. Bake at 400°F 10 minutes or until topping and edges of bread brown. Cut each into 8 pieces. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 10599,"Pork Shoulder \Pernil\ with Cilantro-Citrus Adobo 1 boneless pork shoulder (about 4 pounds), skin on 4 garlic cloves, smashed 1 handful fresh oregano 1 bunch fresh cilantro, plus chopped cilantro, for garnish 1 teaspoon ground cumin Kosher salt and fresh coarsely ground black pepper 2 limes, juiced, plus wedges for serving 2 oranges, juiced 1 cup extra-virgin olive oil Instructions: Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Preheat the oven to 300 degrees F. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro. ","[Rioja, Tempranillo, Garnacha, Barbera]" 10600,"One-Pot French Onion Pasta 2 tablespoons unsalted butter 2 tablespoons olive oil 3 large white onions, halved and sliced 1 teaspoon sugar 6 cloves garlic, sliced Kosher salt and freshly cracked black pepper 2 pounds beef marrow bones, cut crosswise into 2-inch pieces Vegetable oil 1 dried bay leaf 1 sprig fresh thyme 3 ounces brandy 3 ounces sherry 6 cups beef stock, plus more as needed 1 pound dried pasta, such as cavatappi 1/3 pound sliced provolone 1/3 pound sliced Swiss cheese 1 bunch chives, sliced Instructions: Preheat the oven to 450 degrees F. Melt the butter in the olive oil in a large, shallow broiler-safe pot over medium heat. Add the onions and cook, stirring occasionally, until the onions soften, about 5 minutes. Stir in the sugar, garlic and 2 large pinches salt. Cover and cook, stirring every 5 to 10 minutes to prevent scorching, until the onions are golden brown, 35 to 40 minutes total. Meanwhile, place the beef marrow bones on a large, rimmed baking sheet and toss lightly with the cooking oil. Roast the bones until the edges are browned and the marrow is soft and has begun to separate from the bone, about 12 minutes. Use tongs to transfer the marrow bones to the pot with the caramelized onions. Tie together the bay leaf and thyme with kitchen twine. Add the herb bundle to the pot and season with pepper. Add the brandy and sherry and cook, stirring and scraping the bottom of the pot to remove any browned bits and cook off the raw alcohol flavor, about 2 minutes. Add the beef stock and bring to a boil. Once the mixture is boiling, season with freshly cracked black pepper. Stir in the dried pasta and cook, adding more stock as needed, until the stock reduces, the marrow releases into the sauce and the pasta is al dente and glazed in the sauce, 9 to 12 minutes. Meanwhile, preheat the broiler to high. Remove and discard the herb bundle and marrow bones from the pot. Taste and adjust the seasoning with salt and pepper. Top the pasta with the provolone and Swiss cheese (see Cook\u2019s Note). Broil until bubbly, 4 to 5 minutes. Sprinkle with the sliced chives and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 10601,"Cinnamon Toast 2 sticks salted butter, softened 1 cup sugar (or more to taste) 1 tablespoon ground cinnamon
   2 teaspoons vanilla extract (or more to taste) 16 slices bread (whole wheat is great!) Instructions: Preheat the oven to 350 degrees F. Smush the softened butter with a fork. Dump in the sugar, cinnamon and vanilla. Stir to completely combine. Spread the mixture on the bread slices, completely covering the surfaces all the way to the edges. Place the bread on a baking sheet and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it doesn't burn! Cut the slices into halves diagonally and serve. ","[Chardonnay, Riesling, Moscato, Zinfandel]" 10602,"Lemon Lime Soda Pound Cake 1 1/2 cups unsalted butter, at room temperature 3 cups sugar 5 eggs, separated 3 cups all-purpose flour 3/4 cup lemon lime soda 3 teaspoons lemon juice Instructions: Preheat the oven to 325 degrees F. Grease a 10-inch tube pan and dust with flour. In a standing mixer fitted with the paddle attachment, cream the butter until fluffy. Slowly add 2 cups of the sugar and mix until just incorporated. Raise the speed to high and mix until light and fluffy. Add the egg yolks, 1 at a time, until incorporated. Reduce the mixer?s speed to low. Alternately add the flour and soda until a smooth batter is formed. Transfer the batter to a large bowl. Clean the bowl of the mixer and place the egg whites inside. Using the whisk attachment, whip the egg whites until foamy. Add the lemon juice and beat until soft peaks are formed. Add the remaining sugar and beat until stiff peaks are formed. Working in 3 batches, using a rubber spatula, fold the egg whites into the batter. Pour the batter into the pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 50 minutes to 1 hour. Allow to cool completely about 2 hours, then unmold and serve. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 10603,"Margarita Americana 2 cups watermelon balls, plus more for garnish 1 gallon watermelon juice 2 quarts blanco tequila 8 ounces fresh lime juice 8 ounces simple syrup 8 ounces blue Curacao, divided Lime slices, for garnish Instructions: Remove the spout from an empty 5-gallon water container. Add enough water to fill it only 1/4 of the way. Place into the freezer with the spout facing up, this way the frozen section will be at the back of the container. Once frozen and you are ready to serve your guests, add the watermelon balls, watermelon juice, tequila, lime juice, and simple syrup. Alternatively, this can be made in a pitcher as well. Place the spout back onto the container and your guests are ready to serve themselves. For a layered margarita: Pour 1/2-ounce blue Curacao over ice. Carefully add the watermelon mixture to create a layered effect. Garnish with more watermelon balls and lime slices. Guy's Tip: Keep the watermelon balls in the freezer to help keep the drink even colder. ","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 10604,"Brussels Sprouts with Dijon Mustard 1/2 cup water 2 to 4 tablespoons butter 1/2 teaspoon salt 1 pound Brussels sprouts, trimmed of yellow or wilted leaves and halved lengthwise 2 tablespoons Dijon mustard Instructions: Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes. Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve. Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce. Pour over Brussels sprouts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10605,"Yogi Tea 2 quarts water 1/4 cup milk 1/4 cup half-and-half 1/3 cup sugar 2 cinnamon sticks 1 teaspoon freshly grated ginger 2 teaspoons whole cloves 2 teaspoons cardamom seeds 1/2 teaspoon freshly ground black pepper Instructions: Bring the water to a boil, then reduce it to a simmer. Add the milk, half-and-half, sugar, and cinnamon, and simmer for 15 minutes. Add the remaining ingredients and simmer an additional 30 minutes. Strain and serve hot or cold. ","[Chardonnay, Riesling, Gewrztraminer]" 10606,"Almond Milk 1 cup raw whole almonds Pure vanilla extract, honey and/or maple syrup, optional Instructions: Place the almonds in a medium bowl and cover with 2 cups cold water. Cover with plastic wrap and refrigerate until softened and plump, at least 8 hours but preferably overnight. Drain the almonds through a fine-mesh sieve, then rinse well. Reserve the sieve for later. Transfer the almonds to a blender and add 2 cups fresh cold water. Blend on high until very smooth, about 2 minutes. It's okay if the mixture looks slightly grainy. Line the reserved sieve with a clean kitchen towel or cheesecloth and place over a medium bowl. Working in batches, pour the blended almond mixture through the cloth in the sieve, separating the almond milk from any grainy bits. Gather the edges of the towel together and use your hands to squeeze out any remaining milk. Whisk in 1 teaspoon vanilla and/or 1 to 2 tablespoons honey or maple syrup if using to flavor and sweeten the almond milk. Serve immediately or refrigerate in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10607,"Steak Pinwheels with Sun-Dried Tomato Stuffing and Rosemary Mashed Potatoes 1 2/3 cups canned beef broth 3/4 cup ready-to-use sun-dried tomatoes (not packed in oil) 1/4 cup butter 1 (6.6-ounce) package stuffing mix 1 (1 1/4-pound) skirt steak Salt and freshly ground black pepper
   Rosemary Mashed Potatoes, recipe follows 1 (11-ounce) package refrigerated prepared mashed potatoes 4 tablespoons (1/2 stick) butter 1/4 cup whole milk 2 teaspoons fresh rosemary leaves, finely chopped Salt and freshly ground black pepper Instructions: Add broth, sun-dried tomatoes, and butter to a medium saucepan and bring to a boil over medium-high heat. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Let stuffing cool completely. Preheat oven to 425 degrees F. Lay steak flat on clean work surface and sprinkle with salt and pepper. Cover steak evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely. Skewer seam with toothpicks. Place the steak roll, seam side down, on a foil-covered cookie sheet. Sprinkle roll with salt and pepper. Roast until steak is golden brown and cooked through, about 40 minutes. While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 10608,"Vegetable Terrine Kosher salt 8 large beet greens or ruby Swiss chard Butter, softened, for greasing mold 4 ounces/110 g cauliflower florets 4 ounces/110 g carrots 4 ounces/110 g green peas 1 red pepper 2 1/4 cups/560 ml heavy cream 5 eggs 1 1/2 ounces/40 g/1/3 cup grated Parmesan cheese Freshly ground black pepper Instructions: Bring a large pot of water to the boil. Salt it and blanch the beet greens for 1 minute. Remove the leaves and immediately rinse under ice-cold water to set their color. Gently lay flat on tea towels, and pat dry with another tea towel. They should be completely dry. Line a buttered terrine mold with a piece of parchment. Neatly lay in the beet leaves to cover the bottom and sides completely. They should dangle over the sides a bit so that they can be folded over the completed terrine later. Cook the cauliflower, carrots and peas one at a time in the same pot of boiling salted water, until very tender. Remove them and immediately rinse in ice-cold water to preserve their color. Drain well. Roast the pepper until very soft. Peel, seed and cut into pieces. Heat the oven to 350 degrees F/180 degrees C. This terrine has five layers, so work one vegetable at a time. First put the cauliflower in the blender with 1/4 cup/60 ml cream and 1 egg. Pulse to a smooth puree. Pour into a small bowl and set aside. Rinse the blender and proceed with the remaining vegetables in the same manner, pouring their purees off into bowls and setting aside. Put the final egg and 1/4 cup/60 ml cream in the blender with the Parmesan cheese and puree to blend. Season each mixture with salt and pepper. If you pour one mixture on top of the other into the terrine, they will run together, so spoon them in instead. Start with the carrot, spooning it into the terrine and smoothing it out to the edges. Next, spoon over the cauliflower, followed by the peas. Spoon the Parmesan mixture over evenly, and end with the red pepper. If one leaks through to another layer, fear not: some think it is even more beautiful that way and in any case it will taste delicious. Fold the overhanging beet leaves over top to cover. Bake in a water bath until set, a good hour. Remove the terrine from the bath. Let it cool completely on a wire rack, and, if possible, chill in the refrigerator overnight so it sets well. At least half an hour before serving, turn the terrine out onto a cutting board or platter for serving in slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 10609,"Asian-Style Baked Mahi Mahi 1 cup coconut milk 1/2 cup low-sodium chicken stock 1 teaspoon fish sauce 1 tablespoon lime juice 1 (2-inch) piece ginger, sliced into coins 1 serrano pepper, seeds removed and minced 1 tablespoon roughly chopped garlic 3/4 cup chopped fresh cilantro leaves, plus more for garnish 1/2 cup fresh Thai basil, chiffonade 4 (6-ounce) portions mahi mahi 1 leek, white part only, cleaned and julienned 1 red bell pepper, julienned 2 large carrots, peeled and julienned 1 lime, sliced into rings, plus 1 lime, cut into wedges, for garnish 1/4 cup chopped fresh cilantro, for garnish Instructions: In an ovenproof non-glass baking dish (11 by 8-inch), combine the coconut milk, stock, fish sauce, lime juice, ginger, serrano, garlic, cilantro, and Thai basil. Add the fish, turn to coat, cover, and refrigerate for 30 minutes to 1 hour. Preheat the oven to 325 degrees F. Remove the fish from the marinade and reserve. Add the vegetables to a small ovenproof dish and cover with the marinade. Cover tightly with aluminum foil and place in the oven for 15 to 20 minutes. Once the vegetables are cooked, drain the marinade/cooking liquid into a small saucepot and place over medium-low heat to reduce. Pat the fish dry and strain as much liquid from the vegetables without damaging them. In the center of a piece of parchment, place 1/4 of the vegetables, top with 1 portion fish, and 1 slice fresh lime and fold the parchment around the fish and vegetables like a package. Secure with the kitchen string and place on a baking sheet. Repeat with remaining ingredients. Bake for 15 to 20 minutes. Remove the packets to individual serving plates, cut open to reveal, and garnish with a sprinkle of fresh cilantro and a wedge of lime. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 10610,"Earl Grey Tea Rice 1 cup Japanese rice 3 teaspoons Earl Grey tea, ground in a blender or spice grinder until it is a powder 1 teaspoon salt Fresh ground pepper Instructions: Rinse the rice under running water until the water runs clear. Then put it in a small pot with one cup of water and let it soak for thirty minutes. Stir the rice well and turn on the flame to high. let the rice come to a boil and then stir well again turn flame down to the lowest flame possible cover the pot with a tight fitting lid and let cook for 11 minutes. Then move the rice off the heat and let sit, still covered, for five more minutes. Let the rice cool for 10 minutes then stir in the Earl Grey tea, and the salt and pepper. Taste and adjust the seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 10611,"Cheesy Angel Biscuits 1 1/2 cups (3 sticks) cold salted butter 5 cups all-purpose flour, plus more for kneading
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 cup sugar
2 tablespoons kosher salt
Two 1/4-ounce packets rapid rise yeast
2 tablespoons fresh thyme leaves
1 1/2 cups cold buttermilk
1/4 cup sour cream
2 cups shredded white Cheddar Serving suggestions: sorghum, honey and marmalade Instructions: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Cut 1 1/4 cups (2 1/2 sticks) cold butter into small cubes. Sift together the flour, baking powder and baking soda in the bowl of a stand mixer fitted with the beater attachment. Turn the machine on low and pour in the sugar, salt and yeast. Mix the dry ingredients together thoroughly. With the machine running, gradually add the cubed butter piece by piece. Allow the mixer to slowly cut the butter into the flour mixture until it resembles cornmeal with some pea-sized clumps, about 5 minutes. Add the fresh thyme leaves and mix for 30 seconds more to combine. With the machine still running on low speed, pour in the buttermilk and sour cream. This will pull the mixture together into a sticky dough. Turn the machine off and add the Cheddar. Fold the cheese into the dough on low speed, for about 30 seconds. Scrape the dough out onto a lightly floured surface. Pull the dough together into a smooth disc. Using a floured rolling pin, roll the dough out until it is 1 inch thick. Use a floured 2-inch round biscuit cutter to cut out biscuits. Place the biscuits on the parchment-lined baking sheet. Collect the dough scraps and roll out and cut again just once more, then discard scraps. Melt the remaining 1/4 cup (1/2 stick) butter in the microwave. Brush the tops of the raw biscuits with half of the melted butter. Bake the biscuits until evenly golden brown, 22 to 25 minutes. Brush the biscuits with the remaining melted butter. Serve warm with sorghum, honey and marmalade. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10612,"Cheesy Potato Gratin 6 tablespoons unsalted butter 1/3 cup all-purpose flour
1 quart milk
3 cups shredded sharp Cheddar cheese 3 cups shredded Gruyere cheese 2 cloves garlic, smashed
1/2 teaspoon freshly ground pepper
Kosher salt 1/2 teaspoon freshly grated nutmeg
7 medium Yukon gold potatoes, unpeeled, cut in 1/2-inch thick coins
1/4 cup chopped fresh parsley, for garnish
Instructions: Preheat the oven to 300 degrees F. Melt 4 tablespoons of the butter in a large, oven-safe high-sided skillet over medium-high heat. When the foam subsides, add the flour and cook, stirring constantly, until it has the consistency of wet sand, about 3 minutes. Remove from the heat and whisk in the milk, little by little. Put the saucepan over high heat and bring to a boil, whisking constantly. Lower the heat and whisk in 2 cups of the Cheddar, 2 cups of the Gruyere, the garlic, pepper and salt. Whisk until the cheese is melted, then stir in the nutmeg. Add the sliced potatoes to the pan. Scatter the remaining 2 tablespoons butter and the remaining 1 cup Cheddar and 1 cup Gruyere over the top. Bake in the oven for 45 minutes, then increase the oven temperature to 400 degrees F., and bake until the potatoes are fork-tender and the top is bubbly and golden brown, about 15 minutes more. (Cover the dish with foil if the top becomes too dark before the potatoes are tender.) Scatter the chopped parsley over the top, and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 10613,"Pretzel Rolls 1 cup warm water (105 to 115 degrees F) 1 teaspoon sugar 1 package active dry yeast 1/4 cup vegetable oil, plus more for greasing 3 cups bread flour, plus more for dusting and kneading (see Cook's Note) 2 teaspoons kosher salt 1/4 cup baking soda (see Cook's Note) 1/4 cup coarse sea salt or pretzel salt Instructions: Pour the water into the bowl of a stand mixer fitted with a hook attachment. Sprinkle in the sugar and yeast and mix to dissolve. Let the mixture rest until it bubbles, 4 to 6 minutes. Stir in the oil. Sift the flour and kosher salt into the bowl and mix on the lowest speed until the dough comes together. Increase the speed to medium and mix until the dough is elastic and smooth, 6 to 8 minutes. Coat a large bowl lightly with oil. Form the dough into a ball and place it in the prepared bowl, gently turning the dough until the surface is coated with oil. Cover the bowl with a clean, damp towel and let the dough rest in a warm place until it rises and increases about 1 1/2 times in size, 35 to 40 minutes. Line a baking sheet with parchment paper and brush the paper with oil. Set aside. Lightly flour a work surface. Scrape the dough onto the floured surface. Knead the dough until it is smooth and no longer sticky, 6 to 8 minutes, dusting with more flour as needed. The dough should spring back when you press it lightly with a finger. Roll the dough into a log and divide it into 8 equal pieces, then form each piece into a round. Place the rounds on the prepared baking sheet, leaving enough room between them to allow them to double in size. Snip an X across the top of each roll using kitchen scissors. Cover the rolls with a clean, damp towel and set in a warm place to rise for 20 minutes. Position racks in the top and bottom of the oven and preheat the oven to 425 degrees F. Line a baking sheet with a dry towel. Bring 8 cups of water to a boil in a deep, straight-sided skillet. Stir in the baking soda. Gently transfer 4 of the rolls, top-side down, to the boiling water using a slotted spatula or spoon and boil for 1 minute. Then flip and boil the rolls for 1 minute more. Transfer the rolls to the towel-lined baking sheet using the slotted spatula or spoon. Repeat with the remaining rolls. Line the baking sheet the rolls rose on with a fresh sheet of parchment paper and brush the parchment with oil. Transfer the rolls to the prepared sheet and sprinkle generously with the coarse sea salt. Bake the rolls on the top shelf of the oven until deep golden brown, 10 to 12 minutes. Switch the rolls to the bottom shelf and continue baking until cooked through, about 2 minutes longer. Let the rolls rest 10 minutes on the baking sheet before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10614,"Turkey Meatloaf With BBQ Glaze 3 teaspoons olive oil 2 small onions, finely chopped
3 tablespoons chopped fresh parsley
1 carrot, chopped
1 1/2 pounds ground dark meat turkey
3/4 cup seasoned breadcrumbs
1/4 cup ketchup
1 large egg, whisked
Salt and freshly ground pepper BBQ Glaze, recipe follows 6 slices bacon
One 14-ounce bottle ketchup One 12-ounce bottle chili sauce
1/2 cup packed brown sugar
1 teaspoon dry mustard
Instructions: Preheat the oven to 350 degrees F. In a small skillet over medium-low heat, add 2 teaspoons of the oil and heat until shimmering, about 2 minutes. Add the onion and cook until softened and brown, about 10 minutes. Add the parsley and cook another 1 to 2 minutes. Remove the mixture and set aside to cool. Add the remaining teaspoon of oil to the same skillet. Add the carrots and cook until softened, about 5 minutes. Place the ground turkey, breadcrumbs, ketchup, egg, the onion mixture, 1 teaspoon salt and some pepper in a food processor and pulse until fully combined. Transfer to a large bowl and add the carrots. Mix until combined. Form into a loaf and transfer to a casserole dish or baking sheet. Using a pastry brush, spread the BBQ Glaze over the top. Drape the bacon over the loaf in a crisscross pattern, tucking the ends underneath. Brush more glaze over the bacon layer. Bake until firm and cooked through, 55 to 60 minutes. Let rest for 5 minutes before serving. Stir together the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and set aside. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 10615,"Lemon Lime White Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon kosher salt 2 sticks (1 cup) unsalted butter, at room temperature 3/4 cup light brown sugar 3/4 cup granulated sugar 1 large egg, at room temperature 2 tablespoons lemon zest 2 tablespoons lime zest 1 tablespoon vanilla extract 2 cups white chocolate chips, preferably Ghirardelli Instructions: Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper. Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside. Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula. Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10616,"Soy Lime Glazed Pork Chops 1/4 cup soy sauce 1/4 cup Hoisin sauce 2 tablespoons honey 2 tablespoons lime juice 1 teaspoon finely grated lime zest 4 boneless center-cut pork chops (6 to 8 ounces each) Instant flour, for dredging (recommended: Wondra) 2 tablespoons vegetable oil 4 scallions, white and green, sliced and separated 2 cloves garlic, minced Steamed greens, such as Swiss Chard or spinach, for serving Instructions:

1. Mix the soy sauce, honey, lime juice and zest, and Hoisin sauce together in a bowl.
2. Trim and pat-dry the pork chops. Place the flour on a shallow bowl and seasoned with salt and pepper. Heat a large heavy skillet over medium-high heat. Dredge the chops in the flour and shake off excess. Add the oil to the skillet and then the chops, cook until lightly browned, about 4 minutes. Turn and repeat on the other side until lightly browned, about 2 minutes more. Transfer the chops to a plate.
3. Add the scallion whites and garlic to the pan and cook stirring until wilted, about 30 seconds. Add the soy mixture and increase the heat to high and cook, scraping up any browned bits with a wooden spoon until the mixture thickens. Return the chops to the pan and cook, turning often, until glazed and hot, about 2 to 3 minutes. Serve chops drizzled with glaze, scallions tops scattered over, and greens if desired. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 10617,"Bacon Cornbread Dutch Baby 4 to 6 slices bacon 1/2 cup all-purpose flour (68 grams) 3 tablespoons cornmeal (25 grams) 1 teaspoon sugar 1/2 teaspoon kosher salt, plus more for serving 1/4 teaspoon freshly ground black pepper, plus more for serving 1/4 teaspoon smoked paprika 2/3 cup whole milk, warmed (160 milliliters) 3 eggs, room temperature 1 green onion, thinly sliced 1/2 jalape?o, thinly sliced 2 teaspoons butter (10 grams) 4 fried eggs 1 tablespoon thinly sliced green onion 1/4 cup cilantro leaves 1/4 cup extra-old Cheddar, grated, optional Hot sauce Instructions: For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes. Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalape?o until the batter is smooth. When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes. For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs. Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 10618,"Great Big Fortune Cookies with Pomegranate Granita 2 cups fresh pomegranate juice 1/2 cup lime juice 1 cup simple syrup 2 sheets gelatin, sponged 2 egg whites, room temperature 6 tablespoons butter 1/4 cup sugar 1/2 all-purpose flour, sifted 1/4 teaspoon vanilla extract Paper fortunes Instructions: To make the Granita: In a bowl whisk the liquids together. Take off 1/2 cup of the liquid, add the sponged gelatin and warm it to melt the gelatin. Combine all the liquids and pour into an 8 by 8-inch pan. Freeze overnight. Scrape the next day into a freezer container. Preheat the oven to 350 degrees F. To make the Fortune Cookie: Cut a stencil out of a plastic coffee can lid in the shape of a 6-inch disk. Whip the egg whites until stiff and chill. In a mixer, cream the butter; then add the sugar and continue mixing. Add the flour and blend in; then add the vanilla and blend again. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth. With a small offset spatula, spread batter through the stencil onto a silicone baking mat- or parchment paper-lined cookie sheet, about 4 per cookie sheet. Bake until light golden brown, 7 to 8 minutes. Quickly remove the pan from the oven and 1 at a time place a fortune across the center with a bit hanging out. Fold cookie circle in half over fortune; then in half again with flaps only slightly overlapping each other, bringing the opposing sides together and pinch. Let cool. Serve next to a frozen bowl of granita. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10619,"Cauliflower Pickles 4 cups cider vinegar 1/4 cup sugar 1 heaping tablespoon chopped ginger 1 teaspoon whole cloves 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 teaspoon fenugreek seeds 1 teaspoon black mustard seeds 1 teaspoon smoked paprika 1 teaspoon whole peppercorns 1 teaspoon salt 8 green cardamom pods 5 garlic cloves 4 cups cauliflower florets (about half a large cauliflower) 2 cups sliced carrots 3 whole dried red chilies 1 onion, chopped Instructions: Sterilize 3 pint/500 ml mason jars and their lids (See Cook's Notes.)
Place a large pot onto the stove top and add the vinegar, sugar, ginger, cloves, coriander, cumin, fennel, fenugreek, mustard seeds, smoked paprika, peppercorns, salt, cardamom and garlic. Turn the heat to medium and bring to a boil. Boil until the sugar has dissolved, about 3 minutes. Add the cauliflower, carrots, chilies and onion, and bring back to a boil. Reduce the heat to medium and let simmer for 5 minutes.
Carefully spoon the vegetables evenly into the sterilized jars, sliding a chili into each jar, and then top with the hot vinegar. Place the lids firmly in place and leave on a counter top to cool completely. Store the jars in the fridge for up to 1 month.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10620,"Marinated and Grilled Boneless Rib Roast of Pork for Burritos 4 large cloves garlic 1 teaspoon salt 1 teaspoon paprika Pinch of cayenne pepper 1 teaspoon freshly ground cumin 1 teaspoon dried oregano 1 pound boneless rib roast of pork enough for 8 large burritos Instructions: Peel and mash the garlic. Sprinkle garlic with the salt and chop to a fine paste. Mix well in a small bowl with the paprika, cayenne, cumin and oregano. Nick the rib roast in 8 places or so to allow the marinade to penetrate. Spread the marinade over the roast, cover, and marinate for 48 hours. When ready to prepare burritos, grill the roast until just past pink. Slice thinly.; ","[Malbec, Tempranillo, Garnacha, Barbera]" 10621,"Herbed Cornbread 1 cup yellow cornmeal 1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon dried thyme
1/2 teaspoon dried sage 1 cup buttermilk
1/2 cup whole milk 1 large egg 1/2 teaspoon baking soda 1/4 cup plus 2 tablespoons shortening Instructions: Preheat the oven to 450 degrees F. Combine the cornmeal, flour, baking powder, salt and dried herbs in a large bowl and stir together. Combine the buttermilk, milk and egg in a small bowl and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix. In a small bowl, melt 1/4 cup shortening in the microwave in 30-second intervals. Add the melted shortening to the batter, stirring constantly, until combined. Melt the remaining 2 tablespoons shortening in a 9-inch cast-iron skillet over high heat. Pour the batter into the hot skillet and spread to even out the surface. Cook 1 minute on the stovetop, then transfer to the oven and bake 20 to 25 minutes, until the cornbread is golden brown with crispy edges. Let cool 15 minutes in the skillet, then turn out onto a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10622,"Cucumber Watermelon Margaritas 4 cups seedless watermelon chunks 1/2 English cucumber, peeled and coarsely chopped 1 lime, zested, plus juice of 1/2 lime, plus wedge for rimming glasses 1/4 cup course kosher salt 1 -ounce agave syrup or honey 3 ounces white tequila Instructions: Liquefy the watermelon and cucumber in a blender and strain through a fine mesh sieve into a pitcher. Refrigerate until ready to use. Mix the lime zest and salt on a small plate and reserve. When ready to serve: Mix 1/2 cup watermelon-cucumber juice with lime juice, agave and tequila in a cocktail shaker filled with ice; shake well to chill. Rub the rim of a martini glass with a lime wedge and dip it into the lime zest mixture. Pour the margarita into the salt-rimmed martini glass and enjoy! ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Albari?o]" 10623,"Pecan Pie Monkey Bread ? cup packed brown sugar 2 cans (16.3 oz each) Pillsbury? Grands!? Homestyle Refrigerated Buttermilk Biscuits ? cup honey 6 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract 2 cups chopped pecans Instructions:

1. Preheat the oven to 350F. Coat a 12-cup fluted Bundt? cake pan with cooking spray.
2. Place ? cup brown sugar in a large resealable plastic bag. Cut each biscuit round into quarters and toss in the sugar until evenly coated.
3. In a small bowl, whisk the honey, butter, vanilla, and remaining ? cup brown sugar until smooth. Place half of the biscuit pieces in the prepared pan and top with half of the pecans and honey mixture. Repeat layering once.
4. Bake until golden brown and the dough is cooked through, about 35 minutes. Cool in the pan on a wire rack for 10 minutes. Carefully invert onto serving plate or wire rack. Serve warm. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 10624,"Glazed Strawberry Jam-Filled Coffee Cake 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1 teaspoon ground cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 2/3 cup strawberry jam 3/4 cup confectioners' sugar 2 tablespoons milk Instructions: Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely. When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10625,"White Clam Pizza 3 large cloves garlic, chopped 1/4 cup extra-virgin olive oil, plus more for drizzling 1 pound refrigerated pizza dough All-purpose flour, for kneading Cornmeal, for dusting Kosher salt 1/2 cup thinly sliced mozzarella cheese (4 ounces) 2 6.5-ounce cans chopped clams, juice drained and reserved 1/4 teaspoon dried oregano 2 tablespoons grated parmesan cheese 2 cups baby arugula Juice of 1 lemon Red pepper flakes, for garnish (optional) Instructions: Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack. Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface. Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal. Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste. Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes. Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 10626,"Alfredo Sauce 1 stick butter 1 cup heavy cream
   Salt and freshly ground black pepper
   2 cups freshly grated Parmesan Pasta cooking water, as needed Instructions: In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted. Toss to combine, thinning with pasta water if necessary. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 10627,"Sweet Potato Avocado Toast 3 medium sweet potatoes Salt and pepper Neutral oil, for cooking 3 ripe avocados
   1/2 cup olive oil
   1/4 cup chopped fresh cilantro
   2 teaspoons Aleppo pepper
   Juice of 1 lemon Instructions: Slice the sweet potatoes lengthwise into 1/2-inch-thick slices. Place them in a large saute pan filled with water and add some salt. Cover and cook over low heat until the potatoes are slightly tender, then drain. Add a little bit of neutral oil to the dried pan over medium heat. Add the sweet potatoes back in and sear them on both sides. Season with salt and pepper and set aside. Remove the pits from the avocados and scoop the flesh into a bowl. Add olive oil, chopped cilantro, Aleppo pepper, lemon juice and some salt. Mix together until combined. Place the avocado mixture on top of the sweet potatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 10628,"Chicken Mug Pie 1 tube jumbo bake-off butter biscuits, from the dairy aisle of market (recommended: Grands by Pillsbury) Sweet paprika, for sprinkling 1 1/2 pounds chicken breast pieces, diced 3 tablespoons butter 2 ribs celery and greens from the heart, chopped 1 medium yellow onion, chopped 1 large carrot, peeled and diced Salt and pepper 2 teaspoons poultry seasoning 3 tablespoons all-purpose flour 1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle 1 pint half-and-half or cream 1 quart chicken stock, available in boxes on soup aisle 1/4 teaspoon grated nutmeg, a healthy grating 1 cup frozen green peas Instructions: Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes. In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute. Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10629,"Lemon Sorbet in Lemon Cups 2 1/2 cups water 2 cups plus 2 tablespoons sugar
   12 lemons
   Instructions: Combine the water and 2 cups of the sugar in a small saucepot. Bring to a boil over high heat and cook until the sugar is just dissolved. Remove from the heat and let cool completely. Set a strainer over a 2-cup liquid measure. Cut off the top quarter of 8 lemons, then cut a very thin slice from the bottom to make a flat base. Squeeze the juice from the lemon tops into the liquid measure; discard the tops and bottoms. Stand up a cut lemon and, using a paring knife, cut around the inner edge of the peel, so you cut the flesh away from the peel. Switch to a spoon and use the incision as a guide to scoop out all the flesh from the inside of the lemon, leaving behind a lemon \cup.\ Place the flesh in the strainer over the liquid measure and squeeze out all the juice. Repeat with the other 7 lemons. Freeze the lemon cups until ready to serve. Zest and juice the remaining 4 lemons; reserve 1 tablespoon zest for the topping. You'll need 2 cups of fresh lemon juice in all; if you have any excess, store it in the fridge or freezer for future use. Mix together the cooled simple syrup and the 2 cups lemon juice. Pour the mixture into an ice cream machine and freeze following the manufacturer's instructions. Remove the sorbet to an airtight container and hold in the freezer for at least 2 hours before serving. On a small plate, mix together the reserved lemon zest and the remaining 2 tablespoons sugar. Spread the mixture in an even layer and set aside for at least 30 minutes to dry out slightly. When ready to serve, scoop the sorbet into the frozen lemon cups and top with sugared lemon zest. Serve immediately. ","[Chenin Blanc, Sauvignon Blanc, Riesling, Moscato]" 10630,"Microwave Chocolate Pudding Cake Nonstick cooking spray 3/4 cup all-purpose flour 1 cup packed light brown sugar 1/2 cup unsweetened cocoa powder (not Dutch process) 1/2 teaspoon baking soda Kosher salt 2/3 cup buttermilk 1/4 cup vegetable oil 1 teaspoon pure vanilla extract Vanilla ice cream, for serving Instructions: Spray the inside of a microwave-safe 2-quart 8-inch square baking dish with cooking spray. Whisk together the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa powder, baking soda and 1/2 teaspoon salt in a large bowl. Break up some of the larger brown sugar clumps with your fingers. Make a well in the center, add the buttermilk and oil and stir until everything is just combined. Scrape the batter into the prepared baking dish with a rubber spatula. Smooth the top. Put 1 cup water in a microwave-safe 2-cup or larger measuring cup. Microwave on high (at 100 percent power) until steaming hot, 2 minutes in an 1,100-watt oven or 3 minutes in a 700-watt oven. Add the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder, the vanilla and 1/4 teaspoon salt, and whisk to dissolve the sugar. Pour over the batter in the baking dish. Do not stir in. Microwave the cake on high (at 100 percent power) until the top is mostly set and dry to the touch, 8 minutes in an 1,100- or a 700-watt oven. (If the cake is slightly wet in the center, that's OK; it will continue cooking as it sits.) Let cool for at least 30 minutes. When you cut into the cake, you will notice a gooey chocolate pudding layer at the bottom; be sure to scoop some with each serving. Serve the cake warm or at room temperature with ice cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]

" 10631,"Cajun Chicken and Sausage Jambalaya 2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick 2 1/2 pounds boneless skinless chicken thigh meat 1 1/2 pounds onions, diced 2 tablespoons minced fresh garlic 1 pound tasso, cubed 3/4 tablespoon whole fresh thyme leaves 3/4 tablespoon chopped fresh sweet basil leaves 1/2 tablespoon coarsely ground black pepper 1/2 tablespoon white pepper 1/2 tablespoon red pepper flakes 1/3 gallon chicken stock 1 1/4 pounds long-grain rice 1 tablespoon freshly chopped curly parsley leaves Instructions: The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon. Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.) Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds. Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and \clear. Scrape the bottom of the pot to remove all the \graton. This is where the jambalaya gets its distinct brown color and taste. Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors. At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.) When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important! After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming. If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage. For a richer jambalaya substitute turkey stock for the chicken stock called for above. If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt. Alternate Method: The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart. Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces. Plate Presentation: ","[Chardonnay, Cabernet Sauvignon, Pinot Grigio, Garnacha]

" 10632,"Lemon Pistachio Cake with Rosemary, Mascarpone Lemon Mousse and Lemon Curd 2 cups pistachios plus more, chopped, for garnish 1 1/4 cups all-purpose flour
2 1/2 sticks unsalted butter
3/4 cup granulated sugar 1/2 cup pistachio paste
Zest and juice of 3 lemons
6 large eggs
1 teaspoon pistachio extract
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 teaspoons baking powder
Zest and juice of 3 lemons 1 1/3 cups granulated sugar
5 large eggs
Pinch kosher salt
1 1/2 sticks unsalted butter, cut into pats
2 cups heavy cream 1 cup mascarpone
1 tablespoon granulated sugar
Powdered sugar, for dusting 2 1/2 sprigs fresh rosemary, stems removed and leaves finely chopped, plus more for garnish
Instructions: For the lemon pistachio cake: Preheat the oven to 325 degrees F. Line a half-sheet tray with parchment paper. In the bowl of a food processor, pulse the pistachios and 1/4 cup flour until the nuts are finely ground. In the bowl of an electric mixer, cream together the butter and granulated sugar until very light. Beat in the pistachio paste and lemon zest and juice, then add the eggs one at a time. Scrape down the sides with a rubber spatula and beat in the pistachio and vanilla extracts. In a small bowl, mix together the nut and flour mixture, salt, baking powder and remaining cup flour. Beat the dry ingredients into the batter. Spread the batter evenly in the lined half-sheet tray. Bake for 15 minutes, then rotate the tray and continue to bake until the cake springs back lightly when touched and a cake tester inserted in the center comes out clean, another 10 minutes. Allow the cake to cool in the tray for 10 minutes, then gently remove from the tray. For the lemon curd: Combine the lemon zest, juice, granulated sugar, eggs and salt in a medium saucepan and whisk to a homogeneous consistency. Place over medium heat. Cook, whisking constantly, until the mixture has thickened, 12 to 15 minutes. Remove from the heat and whisk in the butter, 2 pats at a time, until it's incorporated and has a silky consistency. Transfer to a bowl. Place a piece of plastic wrap over the top, pressing down on the surface of the curd to prevent a film from forming. Put in the fridge to chill for 1 hour. For the lemon mascarpone mousse: In a large, chilled bowl, whip the heavy cream to stiff peaks. In another large bowl, whip the mascarpone and granulated sugar together until fluffy. Whip in half of the lemon curd. Fold in the whipped cream and use a rubber spatula to fluff the mousse. Transfer the mousse to a piping bag fitted with a star tip. To assemble the cake: Cut the cake into individual cakes with a 3-inch ring cutter. Spread a dollop of lemon curd on the bottom of a plate. Place 2 cake rounds on top. Pipe a round of mousse onto each cake. Garnish each cake with chopped pistachios, a dusting of powdered sugar and the chopped rosemary. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10633,"Moscow Turkey Dried cranberries, for garnish 1/2 ounce Simple Syrup, recipe follows, plus more for soaking the cranberries 1 1/2 ounces vodka
1 ounce orange juice
1 ounce unfiltered cranberry juice
1 ounce ginger beer
1 cup sugar Instructions: Put a handful of cranberries in a small bowl and cover with some Simple Syrup. Let soak until slightly softened, about 1 hour. Chill a copper mule glass. Put the vodka, orange juice, cranberry juice and 1/2 ounce Simple Syrup into a cocktail shaker filled with large ice cubes. Shake vigorously and reopen. Add the ginger beer and tumble-roll back and forth one time to mix in the ginger beer. Strain into the chilled copper mule glass. Garnish with 3 cranberries and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Riesling, Gewrztraminer, Vinho Verde, Cava]" 10634,"One-Pot Israeli Couscous Shrimp-and-Veggie Bowls 4 tablespoons unsalted butter 1/2 small red onion, finely chopped (about 1/2 cup)
1 zucchini (about 6 ounces), cut into 1/4-inch half-moons
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 1/2 cups (about 8 ounces) Israeli couscous
1/2 cup dry white wine, such as Pinot Grigio
1 1/2 cups vegetable or chicken broth
20 peeled and deveined 21/25 shrimp with the tail shell on (about 12 ounces)
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 tablespoon orange juice
1 tablespoon extra-virgin olive oil
1 cup cherry tomatoes (about 6 ounces), cut in half or quartered depending on size
1/4 cup finely chopped herbs, such as basil, dill and/or parsley
Grated Parmesan, for serving Instructions: Melt the butter in a 10- to 12-cup Dutch oven or large saucepan with a tight-fitting lid over medium-high heat. Add the onion, zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper. Saut until the onion and zucchini soften and the zucchini is just beginning to turn golden brown in spots, about 5 minutes. Reduce the heat to medium and stir in the garlic and couscous. Cook, stirring, until the couscous is toasted, about 2 minutes. Stir in the wine and cook, stirring and scraping the bottom of the pan, until the wine evaporates, about 1 minute. Stir in the broth and 1 teaspoon salt. Bring to a boil. While the broth comes to a boil, sprinkle the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss. Lay the seasoned shrimp over the top of the couscous, cover the pot, and reduce the heat to low. Cook until the couscous absorbs most of the liquid and is tender and the shrimp is cooked through and bright pink, about 15 minutes. Remove the lid and increase the heat to medium. Simmer until any remaining liquid evaporates, about 1 minute. Remove from the heat. Whisk together the lemon zest and juice, orange juice, olive oil and 1/4 teaspoon each salt and pepper in a small bowl. Stir the vinaigrette into the couscous until combined. Stir in the tomatoes and herbs. Divide among 4 serving bowls and garnish with Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 10635,"Honey-Roasted Carrots with Sesame Seeds 2 bunches baby carrots, peeled 2 tablespoons olive oil
2 tablespoons honey
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon soy sauce
2 teaspoons black sesame seeds
1 tablespoon chopped parsley
Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with foil and put in the oven to heat. Spread the carrots in a single layer on the hot baking sheet. Combine the olive oil and 1 tablespoon of honey in small bowl and pour over the carrots. Sprinkle with the salt and pepper. Roast the carrots start until they start to blister, 10 minutes. Mix together the remaining 1 tablespoon honey and the soy sauce. Drizzle the mixture over the hot carrots and toss to coat. Sprinkle with the sesame seeds and chopped parsley and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 10636,"Mango Tart Tatin 2 cups all purpose flour 5 ounces unsalted butter 1 egg yolk 3 tablespoons powdered sugar 1/2 teaspoon salt 4 to 6 tablespoons cold water 1 cup sugar 1/2 cup water 3 large mangoes, not too ripe 2 tablespoons melted butter Instructions: Make pastry dough by placing flour, butter, egg yolk, powdered sugar, and salt in food processor and pulsing until texture resembles a course meal. Add water tablespoon by tablespoon. Assemble dough into small ball, wrap in plastic film and flatten to 1-inch circle. Chill for 30 minutes. Roll out dough and cut into 4 1/4-inch rounds and let chill for another 30 minutes. Preheat oven to 400 degrees. Make caramel in non-reactive pan with sugar and water. Heat 6 (5-inch) cast iron blini pans, or 6 (8-ounce) ramekins in the oven. When sugar and water is a warm amber color, place pan in bowl of cold water to stop cooking. Pour caramel into hot pans, and fill with mango slices. Brush mango slices with melted butter. Prick pastry rounds with fork and place on top of mangoes. Bake in a 400-degree oven for 25 minutes or until pastry is browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 10637,"Orange Marquise 4 squares semisweet chocolate 1 tablespoon Grand Marnier 1 tablespoon water 1/4 cup butter 1 orange, rind cut into matchsticks 2 tablespoons fine sugar 2 tablespoons water 3/4 cup sponge cake 1/4 cup Grand Marnier 8 squares semisweet chocolate 6 eggs, separated, whites beaten stiffly 3/4 cup butter, cut into 1-inch dice Instructions: For Glaze: To melt chocolate, pour just enough boiling water over to cover. When soft to touch, carefully pour off water. Add Grand Marnier and 1 tablespoon of water. Combine well, remove pan from heat and add butter. Stir until smooth and shiny. Let cool. For Mousse: Boil orange rind in water for 5 minutes. Drain. Place rind back in saucepan with sugar and 2 tablespoons water. Cook over medium high heat until crystallized. Remove from saucepan immediately. Soak cake in 1/4 cup Grand Marnier for 10 minutes, then squeeze between hands. Melt chocolate in same manner as for glaze. Place chocolate over low heat and add egg yolks. Beat until well combined. Removed saucepan from heat and add butter gradually, beating until butter is incorporated. Add candied peel and fold in liqueur-soaked sponge cake. Fold 1/3 of the beaten egg whites into chocolate mixture and combine the rest of the egg whites carefully. Pour into buttered mold and refrigerate for 4 hours. To unmold, dip outside of mold in hot water for a few seconds and then invert onto a dish. Coat with cooled glaze and serve chilled. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 10638,"Apple-Blackberry Galette 1 1/2 cups all-purpose flour, plus more for dusting 2 tablespoons sugar, plus more for sprinkling 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 1 large egg, plus 1 egg for brushing 1 teaspoon fresh lemon juice 3 tablespoons unsalted butter 3 Golden Delicious apples (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick slices 1/3 cup plus 2 tablespoons sugar 1/4 teaspoon ground ginger 2 cups blackberries (about 10 ounces) 1 tablespoon cornstarch 1 teaspoon pure vanilla extract 1/4 teaspoon finely grated lemon zest 2 tablespoons apple jelly Instructions: Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 2 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball, gradually adding up to 1 tablespoon more ice water as needed. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Make the filling: Melt the butter in a large skillet over medium-high heat. Add the apples, 2 tablespoons sugar and the ginger. Cook, stirring, until just softened, about 5 minutes. Let cool. Toss the blackberries with the remaining 1/3 cup sugar, the cornstarch, vanilla and lemon zest in a large bowl. Add the cooled apples and gently toss to combine. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate 10 minutes. Spoon the fruit mixture onto the dough, leaving a 2-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with sugar. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes. Microwave the jelly in a small heatproof bowl until melted, about 45 seconds. Brush over the fruit. Let cool on the baking sheet. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 10639,"Lucca Style Roasted Olives 2 tablespoons extra-virgin olive oil 6 large cloves garlic, unpeeled, lightly crushed 5 or 6 fresh thyme sprigs Black pepper 1 orange 1 pint (about 2 cups) oil-cured black olives 1/2 pint (about 1 cup) Nicoise or Arbequina olives 1 tablespoon orange zest Instructions: Preheat the oven to 400 degrees F. Cook the olive oil and garlic cloves in an ovenproof skillet over moderate heat until the cloves begin to sizzle and caramelize lightly. Add the thyme sprigs and let them sizzle in the oil for about 30 seconds. Add desired amount of black pepper and the juice of the orange. Add the olives and stir until they are hot throughout, 2 to 3 minutes. Add the orange zest. Transfer the skillet to the oven and bake, stirring occasionally, until the olives start to soften, 5 to 8 minutes. Serve warm. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 10640,"Mummy-aki Chicken Fingers 2 pounds chicken tenders (10 to 12 tenders) 1 cup store-bought teriyaki marinade Bloody Sweet and Sour Sauce, recipe follows 6 sheets phyllo dough Nonstick cooking spray 1 cup ketchup 1/2 cup rice vinegar 1/4 cup brown sugar 2 tablespoons soy sauce 2 teaspoons grated ginger Instructions: Position an oven rack on the upper third of the oven and preheat to 425 degrees F.
Place the chicken and teriyaki in a re-sealable bag and refrigerate, 30 minutes to 1 hour.
Tear the phyllo into small pieces and place in a shallow dish. Dry off the tenders with a paper towel and dredge in the torn phyllo. Place the chicken on a baking sheet sprayed in cooking spray and then spray the chicken generously with cooking spray. Bake until golden brown, about 12 minutes. Insert skewers into each chicken and serve with the Bloody Sweet and Sour Sauce. Add the ketchup, vinegar, sugar, soy sauce and ginger to a small saucepan. Mix well and bring to a boil. Lower the heat to a simmer and cook, about 10 minutes.
","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling wine]" 10641,"Shrimp and Noodle Bowl 1 pound fresh or thawed large shrimp or prawns in shells (21 to 25 count) 6 ounces angel hair pasta, broken in half 3 cups fresh vegetables, such as halved pea pods, sliced carrots, bite-size broccoli florets and/or red bell pepper strips 1 tablespoon vegetable oil 1/3 cup Kikkoman Teriyaki Marinade & Sauce 1 tablespoon Kikkoman Rice Vinegar 1/4 to 1/2 teaspoon crushed red pepper Instructions:

1. Peel and devein shrimp. Rinse and pat dry with paper towels.
2. Cook pasta according to package directions for al dente, adding vegetables during last 1 minute of cooking.
3. Drain pasta mixture. Return to pan; cover and keep warm.
4. Heat oil over medium heat in large skillet. Add shrimp.
5. Cook, stirring, for 3 to 4 minutes, or until shrimp turn pink.
6. Stir in teriyaki sauce, vinegar and crushed red pepper. Heat through.
7. Pour shrimp mixture over pasta mixture; toss to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 10642,"Berry, Melon and Mint Iced Tea 1 1/2 cups sugar Three 3/4-ounce packages fresh mint, plus extra sprigs for serving 5 English Breakfast or Earl Grey tea bags 2 cups 1/2-inch cubed watermelon, plus extra for serving 16 strawberries, stemmed, halved, plus extra for serving 1 teaspoon fresh lemon juice 1/4 teaspoon pure peppermint extract Pinch kosher salt 1 bottle chilled prosecco, optional Ice cubes One 1/2-pint container blackberries Lemon wedges Instructions: Bring 5 cups water and the sugar to a boil in a heavy large saucepan. Stir until the sugar dissolves. Add the mint. Remove the pan from the heat and add the tea bags. Let the tea steep for 10 minutes. Cool the tea to room temperature. Strain the tea into a large pitcher or bowl. Blend the watermelon and strawberries until smooth in a blender. Stir the fruit mixture into the tea. Add the lemon juice, peppermint and salt. Chill the tea until very cold, at least 2 hours and up to 1 day. Before serving, add chilled prosecco if using. Put a few ice cubes into each of the 6 glasses or water goblets. Add some watermelon, strawberries and the blackberries to each glass. Pour tea into each glass and garnish with mint sprigs and serve, passing lemon wedges. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 10643,"Chewy Ginger Molasses Skillet Cookie 1/2 cup (1 stick) unsalted butter, at room temperature 2 1/4 cups all-purpose flour (see Cook's Note) 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon ground cloves 1/2 teaspoon fine salt 1 cup sugar, plus more for sprinkling 1/3 cup unsulphured molasses 1 large egg 1 cup confectioners' sugar 1 to 2 tablespoons milk Instructions: Position a rack in the center of the oven and preheat to 375 degrees F. Grease the bottom and sides of a 10-inch cast-iron skillet with 1 tablespoon of the butter. Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl; set aside. Beat the remaining butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until light in color, about 3 minutes. Add the flour mixture and mix on low speed until well combined. Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top, then sprinkle with some granulated sugar. Bake until the sides are lightly browned but the center is still quite soft, about 25 minutes. Cool on a wire rack for 15 minutes.
   For the icing: Whisk the confectioners' sugar and 1 tablespoon of the milk together until it is thick and stiff enough to pipe or spread. If the icing is too stiff and dry, slowly drizzle in up to 1 more tablespoon milk to reach the proper consistency. Drizzle, spread or pipe the icing onto the cookie, cut into wedges and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 10644,"Panettone Bread Pudding 1 Italian panettone, about 1.2 pounds Unsalted butter, for greasing the dish 3 extra-large whole eggs 8 extra-large egg yolks 5 cups half-and-half 2 teaspoons pure vanilla extract 1/2 teaspoon pure almond extract 1/2 cup sugar 1/3 cup sliced almonds Instructions: Preheat the oven to 350 degrees F. Trim the dark brown outer crust from the panettone (optional). Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned. Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish. In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding. Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature. ","[Barolo, Barbaresco, Chianti, Rioja]

" 10645,"Coral Butter for Steamed Lobster 1/2 pound unsalted butter 1 to 4 tablespoons lobster roe (eggs), also called coral, preferably uncooked Instructions: Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute. Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a small bowl. Wipe out the saucepan and return the drawn butter to it. Place the roe in a medium bowl and whisk lightly to break it up. Heat the butter over medium heat until just hot. Gradually pour the warmed butter over the roe, while whisking, until the eggs turn bright red. Serve with lobster or other shellfish. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 10646,"Penne with Butternut Squash Kosher salt 12 ounces whole-wheat or multigrain penne 2 tablespoons extra-virgin olive oil 2 cups diced peeled butternut squash (about 8 ounces) Freshly ground pepper 12 ounces cremini mushrooms, trimmed and sliced 4 cloves garlic, minced 1 medium shallot or 1/2 small red onion, minced 1/4 to 1/2 teaspoon red pepper flakes 1 cup grated parmesan cheese (about 2 ounces) 3 tablespoons fresh oregano Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside. Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes. Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 10647,"Toasted Ciabatta with Shrimp, Tarragon and Arugula One 1-pound loaf ciabatta bread, trimmed and halved horizontally Olive oil, for drizzling 1 clove garlic, halved 3 tablespoons olive oil 1 clove garlic, chopped 1 large or 2 small shallots, thinly sliced 1 pound extra-large shrimp, peeled and deveined Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
6 plum tomatoes, chopped 1/4 cup white wine 1/4 cup low-sodium chicken stock 1 packed cup arugula, chopped 1/2 cup mascarpone cheese, at room temperature 3 tablespoons chopped fresh tarragon Instructions: For the bread: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Arrange the bread halves on a baking sheet and drizzle with olive oil. Bake until light golden, 13 to 15 minutes. Cool for 2 minutes. Rub the warm bread with the cut-side of the garlic. Set aside.
For the topping: While the bread is cooking, in a large skillet, heat the oil over medium-high heat. Add the garlic and shallots and cook, stirring frequently, until soft, about 2 minutes. Sprinkle the shrimp with salt and pepper and add to the skillet. Cook for 3 to 4 minutes until just pink and cooked through. Remove the shrimp to a cutting board. In the same skillet, add the tomatoes and season with salt and pepper. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes.
Meanwhile, cut the shrimp into 1/2-inch pieces.
Turn the heat under the skillet to high. Add the wine and, using a wooden spoon, scrape up the browned bits that cling to the bottom of the pan. Boil for 2 minutes. Add the stock and boil until most of the liquid has evaporated, about 2 minutes.
Remove the pan from the heat. Add the shrimp, arugula, mascarpone cheese and tarragon, and stir until the mixture is creamy. Season with salt and pepper. Spoon the creamy shrimp and sauce over the toasts and sprinkle with salt and pepper. Cut into slices and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 10648,"Chocolate Yummies 7 Crackers Keebler? Grahams Original 2 1/2 cups miniature marshmallows 1 package (12 oz., 2 cups) semi-sweet chocolate morsels 2/3 cup light corn syrup 3 tablespoons butter or margarine 1/2 cup crunchy peanut butter 3 cups RICE KRISPIES? cereal Instructions: Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange Keebler® Grahams Original crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely. In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add KELLOGG'S® RICE KRISPIES® cereal, mixing until combined. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator. CONVENTIONAL DIRECTIONS: Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375 degrees F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S® RICE KRISPIES® cereal, mixing until combined. Complete as in step 4 above. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 10649,"Beer Battered Shrimp with Chipotle Honey 1 cup all-purpose flour 1 1/2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon granulated sugar 8 ounces beer Flour for dusting 3 to 4 cups peanut oil for frying 1 1/4 pounds rock shrimp or peeled white shrimp Chipotle Honey Dipping Sauce, recipe follows 2 chipotle chiles, stemmed and seeded 1 tomato, cored and cut in quarters 1/2 small onion, peeled and sliced 1 clove garlic, peeled 1/2 cup water l teaspoon salt 1/4 cup honey 2 tablespoons red wine vinegar Instructions: Combine 1 cup of the flour with the cayenne, salt, sugar and baking powder in a medium bowl. Add beer all at once and whisk until smooth. Set aside at least 1/2 hour. Heat oil to deep-fry temperature (350/) in a large saucepan. Test oil by sprinkling a few drops of batter and if they rise to the surface, the oil is ready. Toss the shrimps in the flour for dusting and toss to coat evenly, then pat off excess. Drop a few at a time first in the batter then into the hot oil and fry until lightly golden and crispy-- about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Chipotle Honey Dipping Sauce. In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes, then puree in a blender until smooth transfer to a small bowl and add honey and vinegar. Serve at room temperature as a dipping sauce with shrimps. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 10650,"Shrimp with Banana Curry and Steamed Coconut Rice 2 ounces peanut oil, plus 2 ounces 24 jumbo shrimp 3 cloves garlic, smashed 1/4 cup chopped ginger 1/4 cup chopped green onions 2 stalks lemongrass, chopped 1 green apple, cored and chopped 1/2 cup chopped galangal 2 bananas, peeled and chopped 1 teaspoon ground cumin 4 tablespoons curry powder 1 lemon, juiced 1 lime, juiced 1 orange, juiced 4 tablespoons tamarind paste 5 cups coconut milk 1/4 cup chopped cilantro leaves 1/4 cup torn Thai basil leaves 3 kaffir lime leaves Coconut Rice, recipe follows 2 cups jasmine rice 1/4 pound butter 1 orange, zested 1 tablespoon ground cumin 1 cup fresh grated coconut Pinch saffron 1/4 cup chiffonade cilantro, Thai basil, or mint leaves Instructions: In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate. Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes. Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves. Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce. Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes. Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 10651,"Buttery Lobster Rolls Kosher salt 3 live lobsters (about 2 pounds each) 1 stick unsalted butter 4 split-top hot dog buns 3 tablespoons minced fresh chives 2 teaspoons minced fresh tarragon Paprika, for topping Instructions: Bring 2 inches of salted water to a boil in a large stockpot. Add the lobsters, cover and steam until bright red, 9 to 10 minutes. Remove the lobsters to a baking sheet with tongs and let cool. Shell the lobsters (see below). Cut the lobster meat into 3/4-inch chunks, discarding any cartilage from the claws. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the buns and toast, turning, until golden on both sides, about 3 minutes. Remove to a plate. Wipe out the skillet. Add the remaining 6 tablespoons butter and the lobster meat. Reduce the heat to medium low and cook, stirring gently, until the lobster is just warmed through, 2 minutes. Remove from the heat and stir in the chives and tarragon; season with salt. Divide among the buns; sprinkle with paprika. How to Shell a Lobster Twist off the claws and set aside, then gently twist and pull the tail from the body; discard the body. Use kitchen shears to cut through the underside of the tail shell; pull out the meat. Remove the black vein and any roe or tomalley (green matter). Bend the small pincer on each claw from side to side, then pull it off the claw. Use the blunt side of a knife or a nutcracker to crack the claws; break open and pull out the meat from the claws and knuckles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 10652,"Cashew Chicken Salad 1/4-pound cooked chicken strips 1 (12-ounce) container cole slaw 1 (8.5-ounce) can mandarin oranges in light syrup, drained 1/3 cup cashews, chopped 1 tablespoon olive oil, optional Instructions: Slice chicken strips diagonally. In a bowl, toss together all ingredients. Reserve some cashews for garnish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 10653,"Poached Shrimp with Bay Leaves and Lemon 1 Idaho baking potato, washed and dried 2 pounds shrimp, fresh or frozen, in the shells 2 1/2 quarts water 1 lemon, cut into slices 1 small bunch fresh parsley, washed 16 black peppercorns 4 bay leaves 1 tablespoon kosher salt plus more for seasoning Splash hot sauce (recommended: Tabasco) 2 tablespoons good quality curry powder 2 tablespoons warm water 2 egg yolks 1 teaspoon Dijon mustard 1/2 lemon, juiced Red wine vinegar 1/2 to 3/4 cup olive oil Instructions: Preheat the oven to 450 degrees F. Place the potato inside to bake for 1 hour. Though these shrimp are served in the shell, run a small, sharp knife down the length of the shrimp to devein them. In a large saucepan, combine the water, lemon, parsley, peppercorns, bay leaves, salt, and hot sauce. Stir to blend and bring to a simmer. Remove from the heat and allow the liquid to cool for a few minutes. Add the shrimp and allow them to sit in the liquid, off the heat, until they are cooked in the middle, 3 to 5 minutes. Use a slotted spoon to remove the shrimp and drain them on a kitchen towel. Refrigerate until ready to serve. When the potato is tender (check by piercing with the tip of a knife), shut the oven off, remove the potato, and place it on a flat surface. Sprinkle the curry powder in a thin layer in an oven proof skillet and toast it in the oven (with the door open) until you smell the aroma of the curry, 2 minutes. Remove and set aside to cool. Split the potato in half lengthwise and scoop out the flesh. Transfer the flesh to a blender and add the warm water, egg yolks, mustard, and lemon juice. Pulse to blend. Add the curry powder and a splash of vinegar, if desired. With the blender running, pour a steady stream of the olive oil through the top, start with 1/2 cup and then taste. If needed, add more olive oil. Serve the sauce in a bowl on the side with the shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 10654,"Seafood Marinara 1 tablespoon olive oil 1/2 onion, finely chopped 2 cloves garlic, finely chopped 1/2 cup white wine 3 cups good quality tomato sauce 1/4 teaspoon red pepper flakes 10 large shrimp, peeled and deveined 10 scallops, rinsed 1/4 cup chopped parsley 12 ounces Angel hair pasta (Vermicelli), cooked and drained Instructions: In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Add garlic and cook for 30 seconds. Add white wine and simmer for 2 minutes. Stir in tomato sauce and red pepper flakes. Bring sauce to a simmer and stir in the shrimp. Cook for 1 minute and stir in scallops. Simmer for 2 minutes. Stir in parsley and toss with pasta. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 10655,"Salmon over Creamed Leeks with Apple Butter Sauce 1/2 cup (1 stick) butter 2 apples (your choice of variety), peeled, cored and diced small 2 cups apple juice 1/2 cup orange juice 1 tablespoon rice wine vinegar 2 tablespoons cornstarch 1/4 cup water 1/2 cup (1 stick) butter 2 apples (your choice of variety), peeled, cored and diced small 2 cups apple juice 1/2 cup orange juice 1 tablespoon rice wine vinegar 2 tablespoons cornstarch 1/4 cup water 2 tablespoons olive oil 2 tablespoons butter 2 onions, chopped 1 cup white wine 6 leeks, white and tender green parts only, cut into 12 pieces lengthwise and thoroughly soaked in salt water to release grit 1/2 cup heavy cream Salt Freshly ground black pepper 2 tablespoons olive oil 2 tablespoons butter 2 onions, chopped 1 cup white wine 6 leeks, white and tender green parts only, cut into 12 pieces lengthwise and thoroughly soaked in salt water to release grit 1/2 cup heavy cream Salt Freshly ground black pepper 6 (8-ounce) salmon fillets Coarse sea salt Freshly ground pepper Cayenne pepper, to taste 2 to 3 tablespoons oil 1/4 pound vermicelli, deep-fried or 2 tablespoons chopped lemon thyme, for garnish 6 (8-ounce) salmon fillets Coarse sea salt Freshly ground pepper Cayenne pepper, to taste 2 to 3 tablespoons oil 1/4 pound vermicelli, deep-fried or 2 tablespoons chopped lemon thyme, for garnish Instructions: For the apple butter sauce: Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften. Add apple juice, orange juice and rice wine vinegar, cover and allow the apples to cook until very soft. Then uncover and allow liquid to reduce to about 1/3 of what you started with. Puree in a blender or food processor. Create a slurry by gradually whisking cornstarch into about 1/4 cup water and blend the slurry into the sauce. Return the sauce to the pot and allow to cook for a few minutes to thicken. Season with salt, if needed. Begin the creamed leeks while the apples are cooking. Heat the olive oil and butter in a medium saute pan over medium heat and saute onion until translucent. Deglaze the pan with wine and reduce until the liquid is almost all gone. (While you are waiting for the wine to reduce, start cooking the leeks.) Cook the leeks in simmering water until tender. Drain and set aside. When the wine has mostly evaporated, stir in the cream, season with salt and pepper, and lower heat to a simmer to allow to reduce and thicken. Strain this sauce and pour over the leeks and set aside briefly in a warm place. For the fish: Season the salmon fillets with coarse sea salt and both peppers. Place a little oil into the saute pan and bring to smoking point (you need a hot pan in order to get a crispy outside). Cook the salmon, skin side down leaving undisturbed (no peeking) for about 5 minutes, or until the skin begins to get crispy, then turn and begin cooking for 4 minutes more. This allows the surface of the fish to \caramelize.\ (You may need more time on the salmon depending on the thickness). You can, if you wish, finish the salmon in a preheated 350 degree F oven. However, DO NOT OVERCOOK THE SALMON. Once you touch the flesh and it springs back up, it's cooked. Remember, because of carryover cooking, the fish will continue to cook after it is removed from the oven. Reheat the apple butter sauce if necessary. Place 4 lengths of the creamed leeks on one side the serving plate, with a salmon fillet on the other. Spoon apple butter sauce on the fish and garnish with lemon thyme. For the apple butter sauce: Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften. Add apple juice, orange juice and rice wine vinegar, cover and allow the apples to cook until very soft. Then uncover and allow liquid to reduce to about 1/3 of what you started with. Puree in a blender or food processor. Create a slurry by gradually whisking cornstarch into about 1/4 cup water and blend the slurry into the sauce. Return the sauce to the pot and allow to cook for a few minutes to thicken. Season with salt, if needed. Begin the creamed leeks while the apples are cooking. Heat the olive oil and butter in a medium saute pan over medium heat and saute onion until translucent. Deglaze the pan with wine and reduce until the liquid is almost all gone. (While you are waiting for the wine to reduce, start cooking the leeks.) Cook the leeks in simmering water until tender. Drain and set aside. When the wine has mostly evaporated, stir in the cream, season with salt and pepper, and lower heat to a simmer to allow to reduce and thicken. Strain this sauce and pour over the leeks and set aside briefly in a warm place. For the fish: Season the salmon fillets with coarse sea salt and both peppers. Place a little oil into the saute pan and bring to smoking point (you need a hot pan in order to get a crispy outside). Cook the salmon, skin side down leaving undisturbed (no peeking) for about 5 minutes, or until the skin begins to get crispy, then turn and begin cooking for 4 minutes more. This allows the surface of the fish to \caramelize.\ (You may need more time on the salmon depending on the thickness). You can, if you wish, finish the salmon in a preheated 350 degree F oven. However, DO NOT OVERCOOK THE SALMON. Once you touch the flesh and it springs back up, it's cooked. Remember, because of carryover cooking, the fish will continue to cook after it is removed from the oven. Reheat the apple butter sauce if necessary. Place 4 lengths of the creamed leeks on one side the serving plate, with a salmon fillet on the other. Spoon apple butter sauce on the fish and garnish with lemon thyme. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10656,"Pork Meatball Taquitos with Avocado Vinaigrette 1 pound ground pork 1/2 bag Townhouse Flip-Sides, pulverized 1 tablespoon soy sauce 2 tablespoons chopped fresh cilantro 2 shallots, chopped 1 egg, beaten 1 small jalapeno, chopped 1 tablespoon Asian hot sauce, such as Sriracha 1 lemon, zested 2 tablespoons salt 1 tablespoon black pepper 3 tablespoons olive oil 2 lemons, juiced 2 limes, juiced 1 tablespoon Dijon mustard 1 tablespoon agave 2 tablespoons fish sauce 1 tablespoon chopped fresh mint 2 tablespoons chopped fresh cilantro 1 tablespoon chopped fresh basil 1 tablespoon chopped garlic 1 avocado, diced small 1 head Bibb lettuce Instructions: Preheat the oven to 350 degrees F. For the meatballs: In a bowl, mix the pork, Flip-Sides, soy sauce, cilantro, shallots, egg, jalapeno, hot sauce, lemon zest, salt and pepper. Form the mixture into small meatballs, about 2 to 3 inches in diameter, and set aside. Heat the olive oil in a saute pan, and, working in batches, fry the meatballs until golden brown, 5 to 7 minutes. Finish them in the oven for another 10 minutes. While the meatballs are in the oven, make the vinaigrette: Whisk the lemon and lime juice with the mustard and agave. Add the fish sauce, fresh herbs and avocado. Whisk until the avocado breaks down just a bit and everything is incorporated. Pull the meatballs from the oven and serve on lettuce cups, garnished with the vinaigrette. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 10657,"Grilled Tuna With Basil Pesto 2 (2-inch thick) tuna steaks (about 1 pound each) Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 garlic clove, peeled 2 cups fresh basil leaves 1/4 cup toasted pine nuts Salt and freshly ground black pepper 1/2 cup ? 3/4 cup extra-virgin olive oil 1/2 cup grated Parmesan 2 tablespoons lemon juice Instructions: Preheat grill to 400 degrees F. Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest. Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan. Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 10658,"Spicy Steak Noodle Bowl with Sesame Soy Dressing One 9-ounce ribeye steak 1 tablespoon plus 1 teaspoon sesame oil
Sea salt
1 clove garlic, finely chopped
3 tablespoons dark soy sauce
1 tablespoon rice wine vinegar
2 teaspoons gochujang
1/2 head Napa cabbage, cored and thinly sliced 6 spring onions, thinly sliced
9 ounces udon noodles, cooked and cooled
Roasted and salted peanuts, roughly chopped
Fresh cilantro leaves, for garnish
Instructions: Heat a medium skillet over medium-high heat. Rub the steak with 1 tablespoon of the sesame oil and sprinkle generously with salt. Cook the steak until browned and medium-rare, 3 to 4 minutes per side. Remove to a plate, cover with foil and let rest for 5 minutes. Meanwhile, whisk together the garlic, soy sauce, vinegar, gochujang and the remaining 1 teaspoon sesame oil in a small bowl. Arrange the cabbage, spring onions, noodles and peanuts in two serving bowls. Thinly slice the steak against the grain and divide between the bowls. Pour the sesame dressing over the top and garnish with cilantro leaves. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 10659,"On-the-Half-Shell with Lemon Grass Mignonette 1 dozen Belon oysters 2 minced shallots 2 lemons, juiced 1 tablespoon super finely minced lemon grass 1 teaspoon finely minced lemon zest Instructions: Mix all together and lightly top the oysters. Serve on a bed of crushed ice. ","[Champagne, Sauvignon Blanc, Pinot Gris, Riesling]" 10660,"Ceviche with Crispy Plantains 2 Chilean sea bass fillets (about 1 pound), cut into 1/2-inch pieces 1/2 pound scallops, halved or quartered, if large 1/2 pound large shrimp, peeled and deveined, tails removed 1 jalapeno pepper, seeded and chopped 1 small red onion, chopped 1 small bunch fresh cilantro, leaves chopped 1 orange, juiced 1 lemon, juiced 2 limes, juiced 1/2 cup chopped red bell pepper 1 fresh poblano pepper, seeded and chopped 2 tablespoons olive oil 2 green plantains, peeled and shredded Instructions: In a large bowl, combine the seafood with all ingredients except for the olive oil and the plantains. Gently stir to combine and coat the seafood with the juices. Cover and refrigerate for at least 6 hours. In a large saute pan over medium heat, add 2 tablespoons olive oil and drop 1 1/2 tablespoon portions of shredded plantains into the oil. Cook each portion until golden brown, turning once. Using a fork, remove the plantains from the oil to paper towels. Serve a chilled portion of the ceviche with some crispy plantains on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 10661,"Basic Cornbread Cooking spray 1 cup cornmeal 1 cup all-purpose flour 1/4 cup granulated sugar 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup buttermilk 4 tablespoons unsalted butter, melted and cooled 2 large eggs Instructions: Preheat the oven to 400 degrees F; coat a 9-by-13-inch baking dish with cooking spray. Whisk the cornmeal, flour, sugar, baking soda and salt in a large bowl. Whisk the buttermilk, melted butter and eggs in a medium bowl; add to the cornmeal mixture and whisk until combined. Spread the batter evenly in the baking dish. Bake until golden brown and the top springs back when gently pressed, 12 to 15 minutes. Remove from the oven and let cool completely. Invert the cornbread onto a cutting board and cut into 1/2-inch cubes. Spread out on a baking sheet and leave at room temperature overnight to dry out. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 10662,"Smoked Salmon Spread 8 ounces smoked salmon, roughly chopped 1/2 cup mayonnaise
Freshly ground black pepper
3 ounces raw salmon, finely diced
1/2 cup creme fraiche or sour cream
1 shallot, minced
1 lemon, zested and juiced 1/2 cup minced chives Kosher salt, optional Crostini, for serving
Instructions: In a food processor, add the smoked salmon along with the mayonnaise and some pepper. Pulse just until the salmon is broken up into slightly smaller pieces. Do not overmix. Place the mixture into a bowl and combine with the raw salmon and creme fraiche or sour cream. You may add more or less depending on how creamy you like it. Add the shallot, lemon zest and juice and half the chives. Season with pepper; the mixture will likely not need salt due to the smoked salmon. Transfer the mixture to a shallow wide bowl and cover with the remaining chives. Serve with crostini. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 10663,"Instant Pot Chicken and Broccoli Teriyaki Dump Dinner 2 teaspoons sesame oil 1 pound boneless, skinless chicken breasts, sliced into 1/4-inch-thick strips
1 pound broccoli florets (about 4 cups)
One 8-ounce can sliced water chestnuts, drained
1 cup long-grain jasmine rice
2 cloves garlic, minced
1 small onion, thinly sliced (about 1 cup)
3/4 cup teriyaki sauce
1 cup chicken broth
1 cup frozen shelled edamame, thawed, optional
2 tablespoons toasted sesame seeds
1/4 cup fresh cilantro leaves, for serving, optional
1 lime, cut into wedges, for serving
Instructions: Add the sesame oil to a 6-quart Instant Pot?. Add the chicken and stir until evenly coated. Add the broccoli, water chestnuts, rice, garlic and onion and mix until combined. Pour the chicken broth and teriyaki sauce over the rice mixture and stir until evenly coated. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 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.
Fluff the cooked rice and stir in the edamame if using. Put the lid back on and allow the rice to steam until the liquid is absorbed, about 10 minutes more.
Serve the chicken and broccoli dinner topped with the sesame seeds and cilantro leaves, if using, and lime wedges on the side.
","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 10664,"Lemon and Pepper Marinated Chicken Cutlets with Arugula 2 cloves garlic Kosher salt and freshly ground pepper 1 teaspoon finely grated lemon zest 1/3 cup fresh lemon juice (from about 3 lemons) 1/3 cup plus 2 tablespoons extra-virgin olive oil 8 thin chicken cutlets (about 2 pounds total) 4 cups loosely packed baby arugula 1 tomato, diced 1/4 cup shaved Parmesan, for serving Instructions:

1. Smash the garlic cloves, sprinkle with 2 teaspoons kosher salt, and, with the flat side of a large knife, mash and smear the mixture into a coarse paste. Transfer to a lidded storage container. Add 1/2 teaspoon pepper and the lemon zest. Whisk in 1/4 cup of the lemon juice and 1/3 cup olive oil. Add the chicken cutlets; toss to coat. Cover and refrigerate 1 hour or up to overnight.
2. Heat a heavy grill pan over medium-high heat. Working in batches, cook the chicken cutlets until charred and cooked through, about 2 minutes per side. Transfer the chicken to serving plates.
3. Toss the arugula and tomatoes in a medium bowl with the remaining 2 tablespoons olive oil, the remaining 1 1/2 tablespoons lemon juice, and season with salt and pepper. Divide evenly and mound on top of each chicken cutlet. Top with cheese. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 10665,"Shredded Beef Chuck Stew with Peppers and Olives 1 1/2 pounds boneless beef chuck stew meat 2 teaspoons dried oregano 2 teaspoons ground cumin Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 14-ounce can whole tomatoes 2 carrots, cut into 1-inch pieces 1 large onion, halved and sliced 3 tablespoons tomato paste 4 cloves garlic; 2 crushed, 2 minced 1 bay leaf 1 green bell pepper, sliced 1 red or yellow bell pepper, sliced 1/2 cup halved pimento-stuffed Spanish olives 1/2 cup chopped fresh parsley Crusty bread, for serving (optional) Instructions: Pat the meat dry, then season all over with the oregano, cumin and a generous amount of salt and pepper. Heat 2 tablespoons olive oil in a 6-quart pressure cooker over medium-high heat. Add the meat and sear on all sides, about 5 minutes. Add the tomatoes, carrots, onion, tomato paste, crushed garlic, bay leaf and 1 1/4 cups water. Lock the lid in place, increase the heat to high and bring the cooker to high pressure. Lower the heat to maintain high pressure and cook 18 minutes. Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturer's instructions. Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the bell peppers, season with salt and pepper and cook until soft, about 10 minutes. Carefully remove the pressure-cooker lid. Discard the bay leaf, then transfer the meat mixture to a bowl and shred the meat into thin rope-like pieces with a fork. Add the peppers, olives, parsley and minced garlic. Season with salt and pepper. Serve with bread, if desired. Photograph by Kana Okada; ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]

" 10666,"Roasted Root Jumble with Feta Cheese 2 teaspoons ground cumin 1 1/2 tablespoons ground coriander 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 large fennel bulb, cut into 1/2-inch wedges 1 large red onion, cut into 1/2-inch wedges 1 large lemon, cut into 1/2-inch slices 2 large carrots, peeled and cut into 1/2-inch rounds 1/2 cup feta cheese, crumbled Minced fresh cilantro or parsley, to garnish Instructions: Preheat the oven to 375 degrees F. In a small bowl, whisk together the ground cumin, ground coriander, and olive oil. Add 1/2 teaspoon salt and a generous grinding of black pepper. Lay the fennel, red onions, lemons, and carrots in a baking dish. Pour the spiced oil over the vegetables and toss to coat. Bake for 30 minutes. Sprinkle feta cheese over the top and bake until the vegetables are caramelized and soft, another 15 minutes. Cook's Note: I serve this over a simple soft polenta. Delicious and hearty! ","[Rioja, Tempranillo, Barbera, GSM]" 10667,"Cherry Pie with Lattice Top 1 can cherry pie filling 12 ounces frozen mixed berries, drained 1 tablespoon Kirsch 1 box ready made pie crust Flour, for dusting 1 egg, lightly beaten 1 tablespoon sugar Instructions: Preheat oven to 375 degrees F. In a large bowl, combine cherry pie filling, mixed berries and Kirsch. Set aside. Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving. ","[Merlot, Cabernet Sauvignon, Zinfandel, Petite Sirah]" 10668,"French Toast Fried Chicken Sandwich 2 tablespoons maple syrup 2 tablespoons yellow or Dijon mustard Hot sauce 1 1/2 cups prepared pancake batter 1 to 2 tablespoons milk Vegetable oil, for frying 1/2 cup flour 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cayenne 1/4 teaspoon chili powder 1/4 teaspoon smoked paprika 2 boneless, skinless chicken thighs 1 egg, lightly beaten 2 tablespoons butter 4 slices brioche bread Instructions: In a bowl, combine the maple syrup, mustard and a few shakes of hot sauce. Set aside. Thin out the pancake batter a little bit with the milk. Set aside. Preheat a deep fryer to 350 degrees F. In a bowl, combine the flour, salt, garlic powder, onion powder, cayenne, chili powder and paprika. Dip the chicken in the egg, then in the flour to coat. Fry the chicken until crispy and cooked through, about 10 minutes. Place the chicken on a wire rack or paper-towel-lined plate to drain the excess oil. Melt the butter in a large skillet set over medium heat. Dip the brioche slices in the prepared pancake batter and cook until lightly browned on both sides. Place a chicken thigh on one piece of bread, drizzle with some of the mustard sauce, and then top with another piece of bread. Repeat for the remaining chicken and bread. Spoon more mustard sauce over the top, then cut the sandwiches in half and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 10669,"Roasted Pork Loin with Kale and Polenta 5 ounces thinly sliced pancetta, finely chopped 1 tablespoon fennel pollen or ground fennel seeds 4 cloves garlic, minced or grated 1 rolled boneless pork loin roast (2 1/2 to 3 pounds) 2 sprigs rosemary, broken or cut into 1 1/2-inch pieces (8 to 10 pieces total) Kosher salt and coarsely ground black pepper 2 tablespoons EVOO, plus more for drizzling 1 cup dry white wine 2 cups chicken stock 1 cup whole milk 1 bunch Tuscan kale, stemmed Juice of 1/2 lemon Freshly grated nutmeg 1 cup quick-cooking polenta 2 tablespoons butter 1 cup grated pecorino Instructions: Preheat the oven to 325 degrees F. Combine the pancetta, fennel pollen and garlic in a small bowl. Cut 18 to 20 slits (2 inches deep) in the pork roast. Alternately fill the slits with the pancetta mixture and a piece of rosemary. Sprinkle the pork liberally with salt and pepper. Heat the EVOO in a large Dutch oven over medium-high heat. Add the pork and cook until browned on all sides. Transfer to the oven and roast for 45 minutes. Douse the pork with the wine and roast until a thermometer inserted into the center of the pork registers 165 degrees F, 20 to 30 minutes more. Transfer the pork to a cutting board and let rest for 15 minutes. Meanwhile, bring a large pot of water to a boil for the kale. Bring the stock and milk to a low boil in another pot for the polenta. Cook the kale for 7 to 8 minutes, then remove to a platter using tongs. Drizzle with EVOO and lemon juice and season with salt, pepper and a little nutmeg. Whisk the polenta into the stock mixture and cook, whisking, until thick, 2 to 3 minutes. Season with salt and pepper. Stir in the butter and then the cheese, and remove from the heat. Slice the pork and serve with the polenta and kale. Cook's Note: The roasted pork can be covered and refrigerated for a make-ahead meal. Bring to room temperature, then reheat in a 325 degree F oven, covered, for 15 minutes, adding 1 cup chicken stock to the pot to keep it moist. Uncover and heat for 15 to 20 minutes more. You can prep the kale ahead of time and store it in a paper towel-lined plastic bag in the refrigerator. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 10670,"Whole-Wheat Pita Chips with Mascarpone-Chive Dipping Sauce 4 whole-wheat pita breads, halved 2 tablespoons olive oil 1 teaspoon dried oregano 1/2 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 4 strips bacon, cooked until crisp, finely chopped 1 cup (8 ounces) mascarpone cheese, at room temperature 3/4 cup sour cream 1/4 cup chopped fresh chives Instructions: Place an oven rack in the center of the oven and preheat to 450 degrees F. Cut each pita half into 4 wedges. Arrange the pita wedges in a single layer on a baking sheet. Brush with the oil, then sprinkle with the oregano, salt and pepper. Bake for 5 to 8 minutes until crisp and golden. In a medium bowl, combine the bacon, mascarpone cheese, sour cream, and chives. Season with salt and pepper, to taste. Transfer the dip to a serving bowl. Arrange the pita chips and dip on a platter and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 10671,"Duck and Wild Mushroom Gumbo 4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/4 cup vegetable oil 1 (4 to 5-pound) duck, rinsed well and patted dry, excess fat removed 1 (4 to 5-pound) duck, rinsed well and patted dry, excess fat removed
1 1/2 pounds wild mushrooms (chanterelle, wood ear, shiitake, oyster), cleaned, stemmed and diced 1 1/2 cups finely chopped yellow onions 3/4 cup finely chopped celery 1 cup all-purpose flour 3/4 cup finely chopped green, red and/or yellow bell peppers 2 tablespoons minced garlic 1 (12-ounce) bottle Abita Turbo Dog, or other stout beer 6 cups chicken stock 1 teaspoon dried thyme 2 bay leaves 4 teaspoons Essence, recipe follows 1/4 teaspoon cayenne pepper Steamed long or medium-grain white rice, accompaniment 1 cup chopped green onions, green tops only, for garnish 1/2 cup chopped parsley, for garnish 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: Using a sharp boning or butcher's knife, cut along either side of the backbone, remove and discard. Cut the duck in half through the breastbone. Cut the legs from each half. Remove the first 2 digits of the wings. Set the legs aside and cut the breasts in half horizontally. Season the duck with 1 teaspoon of salt and the black pepper. Place a large Dutch oven over medium heat until hot. Place the seasoned duck, skin-side down, in the pan and sear until golden brown, 7 to 8 minutes per side. Remove from the pan. To the fat remaining in the pan, add the vegetable oil. Stir in the flour. Using a heavy wooden spoon, stir the roux constantly over medium heat until it reaches the color of dark chocolate, 20 to 25 minutes. Add the mushrooms, onions, celery, peppers and garlic and cook, stirring, until soft, 4 to 5 minutes. Add the beer and stir to incorporate. Add the stock, thyme, bay leaves, Essence, cayenne pepper and the remaining 3 teaspoons of salt. Stir well to blend. Increase the heat and bring to a boil. Lower the heat and return the seared duck pieces to the pot. Simmer, stirring occasionally, for 1 hour and 30 minutes. With tongs, carefully transfer the duck pieces to a platter to cool. When cool enough to handle, remove the skin and discard. Remove the meat from the bones and return to the gumbo. Discard the bay leaves. To serve, ladle into large soup bowls and top each portion with about 1/4 cup of hot rice. Garnish with the green onions and chopped parsley, and serve immediately. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 10672,"Salted Caramel Snickerdoodle Ice Cream Sandwiches 1 1/2 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 3/4 teaspoon ground cinnamon 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter 1/2 cup firmly packed light brown sugar 1 teaspoon vanilla extract 1 large egg 3 cups caramel swirl ice cream, such as Dreyer's Grand Caramel Delight, slightly softened 18 ounces salted roasted pecans, coarsely chopped Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt and set aside. In a small bowl, combine the cinnamon and 2 tablespoons of the granulated sugar. Set aside. In a large mixing bowl with an electric mixer at medium speed, beat together the butter, brown sugar and remaining 2 tablespoons granulated sugar until light and fluffy, about 3 minutes. Use a spatula to scrape down the sides of the bowl. Beat in the vanilla and egg until just combined, about 1 minute. Scrape down the sides of the bowl again, reduce the speed to low and gradually add the flour mixture, mixing just until incorporated, about 1 minute. The dough will hold together and be loose and sticky. Divide the dough into 12 equal portions, about 1 heaping tablespoon each. Using your hands, roll each portion into a ball about the size of a golf ball. Roll the dough balls in the cinnamon-sugar mixture and place on the prepared baking sheets, spacing them 2 inches apart. Bake until the cookies are set and the edges are slightly golden, 10 to 12 minutes. Let cool for 5 minutes, then transfer the cookies to wire racks to cool completely, about 30 minutes. Meanwhile, divide the softened ice cream between 2 pint-size paper soup-to-go containers (which should be about the same diameter as the cookies), then freeze. When ready to assemble the ice cream sandwiches, place the pecans on a small, flat dish. Using a serrated knife, cut 1-inch rounds of ice cream--straight through the containers--to make big beautiful circles of ice cream to fill the sandwiches. Add an ice cream round to the bottom of one of the cookies and then cover with a right-side up cookie, pressing down to form a sandwich. Repeat with the remaining cookies and ice cream rounds. Roll the sandwiches on end in the pecans, using your hands if necessary to help the nuts adhere to the exposed ice cream edge. Serve immediately or freeze, covered, for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10673,"Achiote Marinated Baby Chickens Stuffed with Chorizo and Mustard Greens 1 package achiote paste 1/2 cup olive oil 1 teaspoon toasted cumin 1 teaspoon ground coriander 1 teaspoon Mexican oregano 2 poussins or baby chickens 4 large links of hard dried Spanish chorizo 1 Spanish onion, diced 5 tablespoons garlic, chopped 1 bunch mustard greens, cleaned, trimmed and roughly chopped 1/2 cup chicken stock 1 baking potato, like russet, peeled, diced and blanched 2 tablespoons sliced green olives Salt and pepper Instructions: Combine in a food processor achiote paste, olive oil, cumin, coriander, oregano, and the 1-tablespoon of garlic. Make sure to puree all these ingredients until it becomes a paste. Rub the marinade inside the chicken cavities, underneath the skin, as well as, outside. Allow the chickens to marinade overnight, refrigerated. Next day, heat up a large saute pan. Add chorizo and cook for 5 minutes, until crispy, then add the onion and 4 tablespoons of garlic, and cook for another 2 minutes. Add mustard greens and deglaze with chicken stock. Cook for 2 minutes until greens have wilted, then add potato, green olives, and season to taste with salt and pepper. Once the stuffing has cooled, distribute it equally into the chickens and place them on a sheet with a rack. Place in a preheated 375 degree F oven for 1 hour. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 10674,"Camembert and Ham Bread Pudding 3 tablespoons unsalted butter, plus more for the ramekins 8 ounces camembert cheese with rind 3 cups half-and-half 4 large eggs Kosher salt and freshly ground black pepper 1 baguette, bottom crust discarded, cut into 1/2-inch dice (about 8 cups) One 8-ounce piece Virginia ham, cut into 1/2-inch cubes (about 2 cups) 2 shallots, thinly sliced (about 1 cup) 1 large fennel, halved, cored and thinly sliced (about 2 cups), fronds reserved 2 large fresh thyme sprigs 1 Granny Smith apple, peeled, cored and cut into 1/2-inch cubes (about 2 cups) 1 cup dry white wine Green salad, for serving, optional Instructions: Preheat the oven to 375 degrees F with 1 rack set on the middle shelf and 1 rack set on the bottom shelf. Fill a large baking dish halfway with warm water and place on the bottom rack. Butter eight 8-ounce ramekins and place on a baking sheet. Slice the cheese into 1/2-inch cubes and lay on a plate to keep them from sticking together. Whisk the heavy cream and eggs together in a large bowl. Add 1 teaspoon salt and a pinch of pepper. Add the baguette cubes and ham. Stir to combine. Melt the butter in a large saute pan over medium-high heat. Add the shallots, fennel and thyme, season with salt and pepper and cook until slightly softened and browned around the edges, 4 to 6 minutes. Add the apples, season with salt and pepper and cook until slightly softened and browned around the edges, 3 to 5 minutes. Stir in the wine and cook until the wine has completely absorbed, 3 to 4 minutes. Discard the thyme sprigs. Add the apple mixture along with the cheese cubes to the beaten eggs, and stir to combine. Evenly divide the bread pudding among the ramekins. Bake until a paring knife inserted into the center of a bread pudding comes out clean and hot, 18 to 25 minutes, rotating the pan halfway through. Allow the bread puddings to cool for at least 5 minutes before serving. Garnish each ramekin with a fennel frond and serve alongside a lightly dressed green salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 10675,"3 Ingredient Peanut Butter Cookies 1 cup creamy, salted peanut butter 1 cup packed dark brown sugar 1 large egg Instructions: Preheat the oven to 350 degrees F. Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 10676,"Grandma's Strawberry-Rhubarb Pie 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup 1/2 cup cake flour (recommended: Soft As Silk) 3 teaspoons sifted powdered sugar 1/2 cup butter-flavored shortening (recommended: Crisco) 1/4 cup salted butter Pinch salt 1 egg 2 teaspoons vinegar 1/4 cup ice cold water 2 1/2 cups chopped red rhubarb, fresh 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces) 1 1/2 cups sugar (1 1/4 cups for high altitude) 2 tablespoons minute tapioca 1 tablespoon all-purpose flour 1/2 teaspoon lemon zest 1/2 teaspoon lemon juice 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 3 tablespoons butter, cubed small 1 egg white beaten with 1 teaspoon water Large granule sugar Instructions: Crust Preparation: Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill. Preheat oven to 425 degrees F. Filling Preparation: Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10677,"Frosty Lemon Chiffon Pie 1 cup cold whole milk 1 (1.3-ounce) envelope dry whipped topping mix 1 1/4 (11.3-ounce) jars lemon curd 1 (3.4-ounce) box lemon instant pudding and pie filling mix 1 (6-ounce) premade shortbread piecrust 1 cup frozen whipped topping, slightly thawed Sugared Lemon Slices, optional, recipe follows 1 lemon 2 egg whites, beaten* (See Disclaimer) 1/2 cup sugar Instructions: In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving. Decorate pie with sugared lemon slices, if desired. Cut a clean, dry lemon into very thin slices. Using a pastry brush, evenly coat both sides of each slice with egg whites. Sprinkle with sugar and let dry on a wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 10678,"Napa Cabbage Slaw 1 lime, juiced 3 tablespoons rice vinegar 2 tablespoons Asian chili oil 1 tablespoon mayonnaise 1 tablespoon soy sauce 3 cups finely shredded napa cabbage 1 red bell pepper, thinly sliced 1 orange bell pepper, thinly sliced 1/2 cup thinly sliced snow peas 3 scallions, thinly sliced Salt and freshly ground black pepper Instructions: Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10679,"Creeping Caterpillar Cupcakes 2 cups sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter or margarine, softened to room temperature 1 cup sugar 3 eggs 1 teaspoon vanilla 3 ounces unsweetened chocolate, melted (optional) 1/2 cup milk 3 cups prepared white frosting (tinted with green, yellow, purple or orange food coloring) Tinted coconut (green, yellow, purple, or orange), licorice shoe strings (variety of colors), variety of round candies for eyes or spots Instructions: Preheat oven to 375 degrees. Line 24 cup muffin tins with paper liners. In a large bowl whisk together the cake flour, baking powder and salt. In a stand-alone mixer or using a handheld electric mixer cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing thoroughly after each addition. Add the vanilla and beat to combine. If making chocolate cake add the cooled, melted chocolate and mix well, then add in milk. Gradually add the flour mixture into the butter mixture and mix until just combined. Pour the batter into the prepared tins and bake for 20 minutes. Cool completely. Frost the cupcakes with the tinted frosting and sprinkle with tinted coconut for a fuzzy caterpillar. Arrange them in a curving pattern on top of a large cutting board or piece of cardboard covered with foil. Snip licorice into short lengths to form antennae and legs. Place round candies for eyes and mouth. If desired, round candies can be placed on cupcakes for a spotted caterpillar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10680,"Chili Bean-and-Bulgur Cakes 1/2 cup whole-kernel bulgur wheat 2 tablespoons vegetable oil 1 tablespoon tomato paste 1 teaspoon chili powder 1/2 teaspoon ground cumin Large pinch cayenne pepper 1/4 cup reduced-fat sour cream Zest and juice of 1 lime Kosher salt One 15-ounce can kidney beans, drained and rinsed 1/3 cup shredded Mexican blend cheese, plus extra for sprinkling 2 tablespoons breadcrumbs 2 scallions, sliced Cooking spray 1 small romaine heart, finely shredded Instructions: Combine the bulgur with 1 1/2 cups of water in a small saucepan. Bring to a boil, reduce heat to medium low, cover and simmer until tender, 10 to 12 minutes. Drain off the excess water and cool the bulgur completely. Heat the oil in a small skillet over medium-high heat. Add the tomato paste, chili powder, cumin and cayenne and whisk until the oil is yellow and the spices are fragrant, about 45 seconds. Remove from the heat and let the chili oil cool to room temperature. Whisk together the sour cream, lime zest and juice, a pinch of salt and 1 tablespoon water in a small bowl. Refrigerate until ready to serve. Position an oven rack at the top of the oven and preheat the broiler. Line a baking sheet with foil. Combine the beans, cooked bulgur, cheese, breadcrumbs, 1 scallion, chili oil and 1/2 teaspoon salt in a large bowl. Use a potato masher to mash and combine the mixture until it holds together when squeezed. Form into 8 uniform cakes about 3/4-inch thick. Arrange the cakes on the prepared baking sheet and generously coat each with cooking spray. Broil until a golden-brown crust forms, 3 to 4 minutes. Remove the baking sheet from the broiler and use a metal spatula to flip each cake. Coat the tops of the cakes with cooking spray and continue to broil until the tops are golden brown, 3 to 4 minutes. Spread the romaine on a platter, transfer the chili cakes to the platter, drizzle with the sour cream mixture and sprinkle with cheese and the remaining scallion. ","[Syrah, Tempranillo, Garnacha, Barbera]" 10681,"Spaghetti and Meatballs Kosher salt 1 pound spaghetti 1 1/2 pounds ground chuck beef 1/2 cup onion, chopped 2 eggs 1/2 cup dry breadcrumbs 1 teaspoon dried oregano 1 teaspoon dried basil Kosher salt and freshly ground black pepper 2 tablespoons olive oil 3 tablespoons olive oil 1 onion, chopped 1/2 green pepper, chopped 4 cloves garlic, smashed 1 bay leaf 1 teaspoons red pepper flakes 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried basil 2 large jars tomato sauce Pinch of sugar 1 1/2 teaspoons fresh flat-leaf parsley, chopped Instructions: For the spaghetti: Bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain well. For the meatballs: Combine the beef, onion, eggs and breadcrumbs in a large bowl. Season with the oregano, basil, salt and pepper. Mix well. Form medium-sized meatballs and set aside. Heat the olive oil in a heavy pot. Add the meatballs 4 or 5 at a time and cook until well browned. Remove to a plate. For the marinara sauce: Cook the onion in olive oil in a large pot over medium heat. Add the green pepper and garlic. Cook until tender. Add the bay leaf, red pepper flakes, oregano and basil. Add the tomato sauce and simmer for an hour if time allows. Stir in the sugar and parsley.
Add the pasta to the sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving platter or plates and top with the meatballs. ","[Chardonnay, Cabernet Sauvignon, Pinot Grigio, Barbera]" 10682,"Mini Cuban Burgers (Fritas) 1 1/2 cups dried bread crumbs 1/4 cup plus 2 tablespoons whole milk 1 large yellow onion, grated on the large-hole side of a box grater 1 large egg, lightly beaten 2 pounds lean ground beef 2 tablespoons fresh lime juice (from about 1 lime) 3 tablespoons ketchup, plus extra for serving 3 garlic cloves, finely minced 1 tablespoon salt 3/4 teaspoon paprika 1 tablespoon olive oil 12 mini hamburger rolls or Cuban rolls Instructions: Place the bread crumbs in a large bowl. Cover with milk and soak for 2 minutes. Add the onion, the beaten egg, ground beef, lime juice, ketchup, garlic powder, salt, and paprika and work the ingredients together with your hands or a wooden spoon just until combined. Form the mixture into 12 small 1-inch thick patties and refrigerate them for at least 45 minutes or up to 8 hours. Heat the olive oil in a large skillet over medium-high heat. Add about 1/2 of the burgers and brown them on each side, flipping with spatula, 5 to 7 minutes. Set the fritas on the rolls and cook the remaining burgers. Serve with generous amounts of ketchup. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 10683,"Lebanese Mezza Dishes: Fattoush, Hoummus, Baba Ghannouj 2 cups shredded lettuce (romaine and/or iceberg) 1 large or 2 small cucumbers, small dice 2 medium tomatoes, chopped 1/2 cup chopped parsley, leaves only, no stems 1/4 cup chopped mint leaves, no stems 1/2 to 1 green pepper, diced 1 bunch green onions, finely sliced 1/2 teaspoon sumac 2 pieces of pita bread toasted until golden brown, broken into pieces the size of a quarter 1/2 cup lemon juice 1/2 cup olive oil 2 to 4 cloves garlic 1 teaspoon salt Pinch of pepper 2 (16-ounce) cans chick peas, drained, reserve juice 4 to 6 cloves of garlic 1 1/2 teaspoons salt 3/4 cup tahini (sesame seed paste) 1/2 cup (or more) lemon juice 1 large eggplant 2 cloves garlic 1 teaspoon salt 1/4 to 1/3 cup tahini 1/4 cup lemon juice Instructions: In a small bowl mix all dressing ingredients well. Put all salad ingredients in a large bowl and toss with 1/2 to 1 cup dressing. Serve immediately. Drain and dry chick peas. Put garlic in food processor and mince. Add chick peas and mince, scraping down the sides. Add salt, tahini and lemon juice. Mix. Taste. Add enough reserve chick pea juice to make a thick creamy consistency. You should be able to make an indentation in the hummus with a back of a spoon. Check taste again for additional lemon or salt. Serve on a platter and garnish with radishes, tomato roses, reserve chick peas, parsley and or cayenne pepper. Serve with olive oil and fresh pita bread. Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Put under a broiler until the outside skin is charred black and the pulp inside is soft (15 to 30 minutes). Scrape out eggplant and put in bowl to cool, preferably in refrigerator for several hours. Pour off extra liquid before using. In a food processor, mince garlic, and scrape down sides. Add eggplant, salt, and 1/4 cup tahini. Pulse the food processor to mix. Slowly add lemon juice. Taste. Adjust salt and lemon or tahini. Serve on a shallow platter and garnish with chopped parsley, miniature eggplant, tomato or radish roses. Serve with Lebanese pita bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 10684,"Creamed Spinach 3 pounds spinach 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 cloves garlic, lightly smashed 3/4 cup heavy cream 1 teaspoon freshly ground nutmeg 1/4 cup freshly grated Parmesan Kosher salt and freshly ground black pepper Instructions: Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely. Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10685,"Tomato Soup 1/4 cup grapeseed oil 8 ounces yellow onion, minced 4 ounces carrot, minced
4 ounces celery, minced
1/4 cup chopped garlic 1 teaspoon dried thyme
3 quarts canned whole tomatoes (with the liquid)
2 cups tomato puree
2 cups heavy cream
1/4 cup chopped fresh basil Kosher salt and white pepper Instructions: Heat the grapeseed oil in a pot over medium heat. Add the onions, carrots, celery and garlic, and sweat for 5 to 8 minutes. Add the thyme and saute for 1 to 2 minutes. Add the whole tomatoes and tomato puree. Crush the tomatoes with a whisk as you stir the soup. Bring the soup up to a simmer, reduce the heat to medium-low and cook for 15 to 20 minutes. Add the heavy cream and basil, and puree the soup using an immersion blender. Bring back up to a simmer and cook for another 5 to 10 minutes. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 10686,"Moody Blue Ice cubes 1 shot gin 1 shot sweet vermouth 2 shots blue curacao Splash orange juice Orange slice, for garnish Instructions: In a cocktail shaker filled with ice cubes, add gin, sweet vermouth, blue curacao, and orange juice. Stir and strain into rocks glass filled with ice. Garnish with an orange slice. ","[Gin, Blue Curacao, Orange Juice]" 10687,"Milanese Fettuccini Alfredo 1/2 teaspoon saffron threads, 2 pinches 1 to 1 1/2 cups chicken stock Salt 1 pound fettuccini 6 tablespoons butter, cut into pats 8 ounces (2 1/2 to 3 cups loosely packed), finely grated Parmigiano-Reggiano Instructions: Bring large pot of water to a boil over medium heat. Preheat the oven to warm, about 200 degrees F. Put a large serving bowl or a platter, for the pasta, into the oven to warm. In a small pot over low heat, add the saffron threads and the stock. Let steep until ready to use. When the water boils, season with salt, add the pasta and cook to al dente. Just before draining, add a ladle of the starchy pasta water to the pot with the saffron stock. Drain the pasta. Remove the bowl or platter from the oven and scatter with the butter pats. Add the pasta and pour in the saffron liquid. Sprinkle with half of the cheese and toss for 1 minute. Add more cheese and continue to toss for another 1 to 2 minutes. Keep tossing until the pasta is evenly coated and cheese has melted into the saffron broth forming a creamy, lightly golden sauce. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 10688,"Squid Saute with Tomatoes and Garlic 1 1/2 pounds squid, cleaned 15 garlic cloves, peeled 1/2 cup olive oil 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 large tomatoes, peeled, seeded and diced 1 bunch cilantro, chopped Instructions: Cut the squid into 1/4-inch rings. Wash, dry and place in a mixing bowl. Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing to combine. Heat a dry medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and cilantro and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times. Serve hot over rice or Spinach Pilaf. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 10689,"Pulled Pork Sandwiches 8-pound bone-in pork picnic shoulder 1/3 cup freshly cracked black pepper 3 tablespoons paprika 2 tablespoons granulated garlic powder 2 tablespoons granulated onion powder 1/4 cup salt 1/4 cup chili powder 1/4 cup ground cumin 1/4 cup dark brown sugar 1/4 cup hot dry mustard 1 teaspoon cayenne Mop Sauce, recipe follows Wilsons' BBQ Award Wining Eastern Carolina Vinegar Sauce, recipe follows Fo Slaw, recipe follows Ciabatta rolls or other crunchy, chewy rolls 1 cup apple cider vinegar 1/2 cup water 2 tablespoons Worcestershire sauce 1 tablespoon freshly cracked black pepper 2 tablespoons cayenne pepper 1 tablespoon salt 2 tablespoons canola oil 1 quart cider vinegar 1 cup water 1/8 cup red pepper flakes 1/4 cup sugar 1 tablespoons Worcestershire 1 tablespoons kosher salt 1 tablespoons black pepper One 16-ounce bottle ketchup 3/4 cup mayonnaise 2 tablespoons sugar 1 tablespoon Dijon mustard 1 tablespoon horseradish 1 teaspoon salt 2 teaspoons black pepper 2 tablespoons white vinegar 1 head cabbage, cored, tough leaves removed and shredded 2 small carrots, shredded Instructions: Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork. Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours. Apply Mop Sauce every hour throughout the cooking time. In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones. To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve. Mop Sauce: Combine all the ingredients in a medium bowl and reserve. In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes. Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for 1 hour. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 10690,"Grilled Pineapple Appetizer with Teriyaki Ginger Chicken Meatballs 1-12 oz package 3/4 lb fresh Pineapple, sliced 3\ x 3/4
1/3 sec extra virgin olive oil cooking Spray 1/4 cup hoisin sauce 2 Tbsp Water 2 fresh peppermint leaves Instructions: Spray pineapple slices with cooking spray and grill or pan brown, lightly brush both sides with hoisin sauce. Cut rings into bite size pieces about 1 \ wide (just big enough for the meatballs to sit on top of). Prepare a medium skillet with pan spray and brown al fresco all natural Teriyaki Meat Balls over medium high heat on both sides. Add water, cover and fully heat meatballs. Skewer meatballs on top of pineapple and lightly brush with the hoisin sauce to give a glaze. Set-up on a platter, and put remaining hoisin sauce in a small dipping bowl. Garnish with fresh mint. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10691,"Coconut Water Cold Brew Coffee 4 cups coconut water 1 cup coarse-ground coffee Instructions: Combine the coconut water and coffee in a pitcher or large resealable container and stir. Let steep, refrigerated, for 12 hours. Strain the liquid through a fine-mesh strainer, coffee filter or cheesecloth. Pour into glasses filled with ice. ","[Viognier, Vermentino, Sauvignon Blanc, Riesling]" 10692,"Creole Chick Peas with Pasta 12 ounces corkscrews or wagon wheels 1/4 cup olive oil 1/4 cup each chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped scallion 1 tablespoon minced fresh garlic 1 28-ounce can plum tomatoes, chopped, juices reserved 1 to 2 cups chicken broth 1 10 ounce package frozen corn, thawed 16 ounce can of chick peas, drained, rinsed 1/2 teaspoon thyme 1 whole bay leaf 1/8 to 1/4 teaspoon cayenne pepper 2 tablespoons parsley for garnish Salt and pepper Instructions: Bring some salted water to a boil, add the pasta and cook until done, about 10 minutes or according to package directions. In a large saucepan heat the olive oil. Add the onion, bell pepper and scallion and saute for 3 to 4 minutes or until tender. Stir in the garlic and saute a few seconds, then stir in the tomatoes, broth and corn and simmer 5 minutes. Transfer two portions to another saucepan for the children and keep it warm until ready to serve the pasta. To the other portion, add chick peas, thyme, bay leaf and cayenne pepper and simmer until pasta is done. Boil down to thicken sauce or, conversely add more broth if you want it loose. Remove bay leaf before serving. When pasta is done transfer half to a warm bowl and top with corn and tomato sauce; transfer other half to another bowl and top with spicy chick pea mix and minced parsley. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Vermentino]" 10693,"Skirt Steak with Cheesy Mashed Potatoes 1 1/4 pounds Yukon Gold potatoes, cut into chunks Kosher salt 1 pound skirt steak, cut in half Freshly ground pepper 1/2 teaspoon seasoned salt 1 tablespoon vegetable oil 1/2 cup 2% milk 3 slices American cheese, torn into pieces 2 tablespoons unsalted butter 2 scallions, thinly sliced (light and dark green parts separated) 1 cup frozen peas, thawed Steak sauce, for serving Instructions: Put the potatoes in a medium saucepan and add enough water to cover; season with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the pan. Meanwhile, season the steak generously with pepper and the seasoned salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and cook until well browned, about 4 minutes per side for medium rare (reduce the heat if necessary). Transfer the steak to a cutting board.
Combine the milk, cheese and butter in a small saucepan over medium heat. Cook, stirring, until melted and smooth. Pour into the potatoes and mash, adding some of the reserved cooking water as needed to loosen. Stir in the white and light green parts of the scallions and season with salt and pepper. Cover to keep warm. Heat the peas as the label directs. Slice the steak and divide among plates along with the mashed potatoes. Top the potatoes with the peas and scallion greens. Serve with steak sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 10694,"Red Sangria 4 oranges 1 lemon 1 lime 3 cups light, fruity wine 2 cups ice cubes Instructions: Cut 1 orange, lemon and lime into 1/4-inch slices. Place in a pitcher, pour in the wine and let sit 1 - 2 hours. Juice the remaining 3 oranges. Just before serving, stir in the orange juice and ice cubes. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 10695,"Butternut Squash, Rosemary and Grape Bake 5 tablespoons extra-virgin olive oil 2 medium butternut squash (about 4 pounds), peeled and cut into 1-inch chunks or 3 1/2 pounds pre-cut butternut squash chunks (11 cups) Kosher salt
Freshly ground black pepper 1/2 large red onion, cut into thin slices 1 tablespoon chopped fresh rosemary or 1 teaspoon dried 3/4 cup chicken or vegetable broth 2 cups red or black seedless California grapes, stemmed and rinsed 2 cups fresh breadcrumbs 1/2 cup finely grated Parmesan Instructions: Preheat the oven to 375F. Grease a 9 x 13-inch baking dish. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half the squash and season liberally with salt and pepper. Cook stirring occasionally, until browned, about 5 to 7 minutes, then transfer to the baking dish. Repeat browning of remaining squash with another tablespoon of olive oil and more salt and pepper. Transfer to baking dish. Heat another tablespoon of the oil in the skillet and add the onion and rosemary. Season with salt and pepper and cook until softened, about 5 minutes. Pour in the broth and scrape up any browned bits on the bottom. Bring to a simmer and pour into baking dish. Cover with foil and bake until squash is very tender, about 40 minutes. Raise the oven temperature to 450F. Remove the dish from the oven and take off the foil. Sprinkle the grapes over the top. In a medium bowl, mix together the breadcrumbs, Parmesan and remaining 3 tablespoons olive oil and season with salt and pepper. Sprinkle over the squash. Bake until top is browned and bubbling, or about 10 to 15 minutes longer. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 10696,"10-Minute Arrabbiata Sauce 2 Tbsp. olive oil 1 Tbsp. finely chopped garlic 1/8 to 1/4 tsp. crushed red pepper flakes 1 jar Bertolli? Tomato & Basil Sauce 1 box (16 oz.) linguine, cooked and drained Instructions: Heat olive oil in 2-quart saucepan over medium heat and cook garlic and red pepper flakes 30 seconds. Stir in sauce. Simmer, stirring occasionally, 8 minutes. Serve over hot linguine. Smart Choices Program™ approved recipes were developed to bring nutrition to your kitchen with delicious recipes that help you make positive changes in your diet through a variety and balance of food choices from each of the major food groups. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 10697,"Arthur Avenue Burger 1 tablespoon olive oil 3 cloves garlic, finely chopped 1/2 teaspoon red chili flakes 3/4 cup ketchup 2 teaspoons finely chopped fresh oregano leaves 2 teaspoons red wine vinegar 2 tablespoons finely chopped fresh basil leaves Kosher salt and freshly ground black pepper 1 cup grated fontina cheese, parmesan, asiago, or a combination of any or all 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) Kosher salt and freshly ground black pepper 2 tablespoons canola oil 4 ciabatta rolls or sesame seed hamburger buns, split, toasted if desired 1 handful baby arugula leaves
Instructions: To make the ketchup, heat the oil in a small nonreactive saucepan over medium heat. Add the garlic and chili flakes and cook for 1 minute. Stir in the ketchup and oregano and cook for 2 minutes. Remove from the heat, add the vinegar and basil and season with salt and pepper. Transfer to a bowl and let cool to room temperature or cover and refrigerate for up to 1 day. Bring to room temperature before serving. To make the fricos, heat an 8-inch nonstick pan over medium-high heat. Add 1/4 cup of the cheese and cook until light brown on the bottom. Turn over with a heat-proof silicone spatula and continue cooking for another 10 to 15 seconds. Remove to a plate and cool. Wipe out the pan with a paper towel and repeat to make 3 more fricos. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression the center with your thumb. Season both sides of each burger with salt and pepper. Heat a gas grill to high. Brush the burgers with canola oil and grill until desired doneness is reached. Spread some of the ketchup on the bottom and tops of each bun and place the burgers on the bottom halves. Add some of the arugula to each burger, top with the fricos, and then add the bun tops. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 10698,"Quince with Bay Leaves and Rosemary 2 medium sized quince 2 cups red wine 1/2 cup honey 1/2 cup date syrup 4 bay leaves 2 sprigs rosemary, leaves only 1/2 teaspoon sumac, or lemon juice Instructions: Quarter the quince, peel, and core.
Combine all ingredients in pot and bring to a boil. Reduce heat and cook for 1 hour, or until the quince is soft. Drain quince and keep the syrup (if too thin, continue cooking until thick.) Place the quince on a plate and pour syrup all around it. Garnish the dish with rosemary and mint. ","[Rhone Blends, Tempranillo, Barbera, Gruner Veltliner]" 10699,"Poached Egg Tips eggs Instructions: Always use fresh eggs. If you can't see the difference between the \thick\ white and the \thin\ white, the yolks will probably break in the pan. Always deliver the eggs to the pan with a custard cup or large spoon. Avoid cracking directly into the pan. When using a non-stick skillet cook in no more than an inch of water. If you don't have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water. Always acidulate the poaching liquid with either vinegar or lemon juice (1 tsp per each cup of water). Bring liquid to a boil, add eggs, then remove from heat and cover. How long you ask? It depends on how many eggs. I like my yolks barely runny so I'll cook 4 eggs for 7 to 8 minutes depending on their size. Since more eggs will absorb more heat from the water, they will take longer to cook, so for large batches always include an extra \test\ egg. Always remove eggs with a slotted spoon. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not re-boil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10700,"Orange Cream Mimosa 2 1/2 cups freshly squeezed orange juice (5 to 6 oranges) 1 orange, zested 1 cup half-and-half 1 cup superfine sugar 1 bottle sparkling wine or Champagne* Strawberries, for garnish *Non-alcoholic sparkling wine, sparkling cider, or ginger ale can be substituted. Instructions: Put orange juice, zest, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight. Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a Champagne glass. Slowly fill the glass with Champagne and serve garnished with strawberries. ","[Champagne, Prosecco, Cava]" 10701,"Chicken Pot Pie Popovers Baking spray with flour, for the muffin pan 1 cup whole milk 3 tablespoons unsalted butter, melted 1/4 teaspoon baking powder 3 cups low-sodium chicken broth 1/3 cup all-purpose flour Kosher salt and freshly ground black pepper 1/3 cup shredded Cheddar 1 cup frozen peas and carrots, thawed 1/2 cup frozen cut green beans, thawed 1/2 rotisserie chicken, skin discarded, white and dark meat shredded (about 3 cups) 1/4 cup loosely packed fresh flat-leaf parsley, chopped, for garnish, optional Instructions: Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray. Whisk the milk, flour, vanilla, eggs and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder, whisking to combine, and divide the batter evenly among the muffin cups (about a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, rotating the pan about halfway through, 20 to 25 minutes. While the popovers are baking, whisk together the broth and flour in a medium saucepan until the flour is dissolved. Place the saucepan over medium heat and cook, whisking continuously, until the mixture comes to a boil; continue to cook, whisking, until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 1 teaspoon salt, 1/4 teaspoon pepper and half of the Cheddar. Stir in the peas and carrots, green beans and then the chicken; cover to keep warm. When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of 6 plates or bowls and top with the chicken filling, dividing evenly among the popovers. Sprinkle the remaining Cheddar over the warm filling. Garnish with chopped parsley if using. Serve with the iced tea. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 10702,"Praline Semi-Freddo 1 vanilla bean 1/4 cup sugar 4 large fresh eggs, separated 2 cups plus 2 tablespoons heavy cream Salt 1 recipe Praline (see below) 11 ounces peeled hazelnuts 7 ounces sugar 4 tablespoons water Instructions: Remove the seeds from the vanilla bean by scoring down the length and scraping the seeds out of each half. Whisk the vanilla seeds and sugar with the egg yolks in a large bowl until pale. In a second bowl whisk the cream until soft peaks form. (Important! Please don't overwhip it.) Then in the third bowl whisk or beat the egg whites with an electric mixer with a pinch of salt until they form very firm peaks (this is when you can pull the egg whites in any direction and they will stay like it). At this point add the praline, the cream and egg whites, to the egg yolk mixture. Gently fold in. Immediately scoop the contents into your chosen container. Cover wtih plastic wrap and freeze until you're ready to eat it. Roast the hazelnuts in the oven at 225C/425F/Gas 7 until golden (about 4 minutes). Really watch them, because if you over-roast them they go bitter and you can't use them. Put the sugar and water in a thick-bottomed pan and place on a medium to high heat. The mixture will start to bubble and then turn into a clear syrup. To begin with, it will gradually start to color in parts or from the sides. Gently and carefully shake the pan, just moving it to mix the patches of color. When it's all golden brown, carefully tip it away from you and gently add the nuts. Turn the heat down to a simmer and gently stir to coat the nuts in caramel. When the caramel is dark golden brown, turn it out on to a clean, lightly oiled tray, or on to greaseproof paper on a surface that won't burn. It will cool to a flattish solid sheet. When completely cooled (which takes about 20 minutes), smash it up roughly and pulse it in a food processor until the pieces are still quite chunky (very approximate size about 1/2 cm/ 1/4-inch). Remove about half the praline, then pulse the rest to a powder (or put it in a tea-towel and bash with a rolling-pin), and add both lots of praline to the semi-freddo mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10703,"Classic Deviled Eggs 6 eggs 1/4 cup mayonnaise 1 teaspoon white vinegar 1 teaspoon yellow mustard 1/8 teaspoon salt Freshly ground black pepper Smoked Spanish paprika, for garnish Instructions: Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10704,"Mexican Rice 2 cups long-grain rice 1 tablespoon olive oil
1 3/4 cups vegetable or chicken stock One 10-ounce can stewed tomatoes with chilies, such as Rotel Original
Kosher salt
1 clove garlic, minced
Instructions: In a saucepan over medium heat, add the rice and olive oil. Cook, coating the rice in the oil and toasting it slightly, about 3 minutes. Add the stock, tomatoes, garlic and 2 teaspoons salt and bring to a boil. Cook, uncovered, until the liquid is at the same level as the rice, about 5 minutes. Cover and reduce the heat to low, and cook until the liquid is absorbed, about 14 minutes. Stir the rice and remove from the heat. Cover and let sit until the rice is tender, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]" 10705,"Wasabi Sesame Crusted Seared Ahi Tuna Salad 3/4 cup wasabi sesame seeds 1/3 cup coarsely cracked black pepper
1/3 cup coarse Hawaiian sea salt
Four 6- to 8-ounce 1 1/2-inch-thick ahi tuna steaks Vegetable oil, for oiling the grill 4 tablespoons sesame oil
1/2 cup honey 1/2 cup red wine vinegar
1/2 teaspoon ground black pepper
2 tablespoons Dijon mustard
1/2 cup soybean oil
2 ounces spring mix 4 tablespoons capers
2 large carrots
2 large tomatoes
1 small red cabbage
1 cucumber
1 romaine heart
1/2 medium red onion, finely diced
1 lemon
2 avocados
Instructions: For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook. For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly. For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside. Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil. Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill. Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 10706,"Fillet O'Fu 1 (19-ounce) block firm tofu 2 tablespoons sherry vinegar 2 tablespoons Worcestershire sauce Few dashes of hot pepper sauce Canola oil to cover skillet by 1/8-inch 2 eggs 1/2 cup all-purpose flour Instructions: Slice the block of tofu into 4 equal portions. Place the slices on paper towels and fold the towels over in both directions to cover the tofu. Place a baking sheet on top of the tofu and weigh it down with a 28-ounce can of tomatoes for 1 hour. Combine the sherry vinegar, Worcestershire sauce, and hot pepper sauce and place the tofu into the marinade. Marinate for 15 minutes on each side. Place the flour into a shallow dish and the eggs into another. Lightly beat the eggs. Heat the canola oil in the skillet over medium-high heat. Remove tofu from marinade and drain on paper towels to remove any excess marinade. Lightly dredge the tofu in the flour, knocking off any excess flour and slide into the eggs until completely, but thinly, coated on both sides. Slide tofu gently into the hot oil and fry for 2 minutes until golden brown and delicious. Flip the tofu using the tongs, and cook for another 2 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 10707,"Chicken-Fried Steak and Gravy 1 lb. beef tip steak 2 large eggs, beaten 1 cup flour 1 cup breadcrumbs 2 Tbs. parsley, chopped 1/4-cup grated Parmesan cheese Gray salt freshly-ground black pepper extra-virgin olive oil for frying 2 Tbs. flour 2 Tbs. red wine 1 cup chicken broth 1 cup heavy cream 2 Tbs. butter Instructions: Cut steak into 4 even portions and place between 2 sheets of plastic wrap. Using a meat tenderizer, pound meat to 1/4-inch thickness. Place eggs in a shallow mixing bowl or pie dish and place 1 cup flour in another shallow bowl. In a third shallow bowl, mix together the breadcrumbs, 1 tablespoon parsley and Parmesan cheese. Season with salt and pepper. Coat steaks with flour and shake off excess. Dip steaks in egg and into breading mixture, pressing mixture into steaks so it sticks. At this point you can cover and refrigerate steaks for up to 2 hours. Heat about 1/3-cup of oil in a large skillet. Add steaks and cook until coating is golden brown, about 2-3 minutes per side. Drain on paper towels and reserve oil in skillet for gravy. Cover steaks to keep warm. To make gravy, drain some of the olive oil from the saute pan, leaving about 2 tablespoons (make sure to keep the browned bits from the steaks in the pan as these add great flavor). Over medium heat, add flour and whisk into oil until flour turns golden brown, about 8 minutes. Remove from heat and whisk in red wine. Whisk in broth and cream. Return to heat and whisk until smooth and thick. Remove from heat and stir in butter and remaining parsley. Season with salt and pepper. Pour gravy over steaks before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 10708,"Tyler's Texas Chili 3 dried ancho peppers, stemmed and seeded 2 tablespoons dried oregano 2 tablespoons sweet paprika 2 tablespoons whole coriander 1 tablespoon cumin seed 1 tablespoon chili powder 3 tablespoons extra-virgin olive oil 2 onions, chopped 3 pounds beef chuck, cut into 1-inch cubes Kosher salt and freshly ground black pepper 6 cloves garlic, chopped 1 canned chipotle cl, chopped 1/2 jalapeno pepper, chopped 2 (28-ounce) cans whole tomatoes, hand crushed 1 cinnamon stick 1 teaspoon sugar 2 tablespoons masa harina 1/2 tablet Mexican chocolate (about 1 1/2 ounces) Grated queso fresco, for garnish Cilantro leaves, for garnish Lime wedges, for garnish Instructions: In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside. Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish. ","[Malbec, Tempranillo, Garnacha, Barbera]" 10709,"Buffalo Chicken Pizza 1 pound chicken tenders, cut into small strips 1 cup buffalo wing sauce plus 2 tablespoons 1 (13.8-ounce) can refrigerated pizza dough 1 cup blue cheese dressing 2 cups shredded mozzarella cheese 1 cup red onions, sliced (1 small red onion) 1 cup celery, diced (2 stalks) Instructions: Set up grill for direct cooking over medium heat, and oil grill grate when ready to start cooking. Place chicken strips in large bowl with 1 cup buffalo wing sauce and toss to coat chicken. Grill the chicken strips about 3 to 4 minutes per side While chicken is grilling carefully remove pizza dough from can. Unroll dough onto a flat surface. Spray both sides of the dough with nonstick cooking spray. Place the dough on the grill and let cook for 2 to 3 minutes per side. Carefully watch the crust, it can burn quickly. Spread the blue cheese dressing over pizza leaving a 1-inch border. Next, top with mozzarella cheese, red onion, celery, and chicken strips, and drizzle with 2 tablespoons of buffalo wing sauce. Cover with grill lid and cook 8 to 10 minutes until cheese is melted and bubbly. Serve hot. Indoors: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray and set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with clean hands to form 13 by 9-inch rectangle. Place baking sheet in preheated oven. Bake for 7 minutes or until crust just begins to brown. Remove crust from oven and top as directed. Return to oven for 8 to 10 minutes or until golden brown and cheese is melted. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]

" 10710,"No Cook Summer Squash Salad with Lemon and Herbs 3 medium-small summer squashes, preferably different colors of green, yellow and a mixture 2 teaspoons minced fresh chives 2 tablespoons extra-virgin olive oil 1 lemon 1 to 2 tablespoons chopped fresh tarragon or chervil or a mixture Kosher salt and freshly ground black pepper 5 shaved slices Parmigiano-Reggiano (about 1 ounce) Instructions: Thinly slice the squash lengthwise on a mandoline. As you slice, lay the slices on a large platter. Once you cover the plate, lightly sprinkle the squash with some chives and about 1 teaspoon olive oil.
Cut into the lemon about halfway so you can squeeze the juice but still grate off the zest. Finely grate about 1/4 teaspoon of the lemon zest and squeeze 4 or 5 drops of juice over the squash. Top with a sprinkling of tarragon, about 1 teaspoon. Keep it light because the flavor adds up as you layer the vegetables. Season evenly with salt and pepper. Repeat with the ingredients to make 4 or 5 layers of squash flavored with the herbs, lemon and olive oil. Finish with a nice drizzle of the olive oil and herbs.
Set aside to allow the squash to soften slightly, about 30 minutes. Lay the slices of cheese on top. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 10711,"Blackberry Kir Royale 1 pint blackberries 1/4 cup black currant liqueur (recommended: Creme de Cassis) 1 bottle Prosecco or cava, chilled Instructions: Puree berries in a blender or food processor with 1/4 cup black currant liqueur. Pour pureed berries through a fine mesh sieve placed over a container with pourable spout. Fill champagne glasses about 1/4 full with the puree and top with the sparkling wine of your choice. A la votre!!!! ","[Prosecco, Cava]" 10712,"Pat's Stuffed Turkey Burgers 2 cloves garlic, finely chopped 1/2 Vidalia onion, finely chopped 1 1/2 pounds ground turkey 2 teaspoons Dijon mustard 1 teaspoon soy sauce Salt and freshly ground black pepper 8 slices pepper jack cheese, cut from an 8-ounce block 1 beefsteak tomato, sliced into 3/4-inch thick rounds Olive oil 4 large onion buns or rolls Spicy Mayo Sauce, recipe follows Lettuce 1/2 cup mayonnaise 2 tablespoons hot chili sauce (recommended: Sriracha) 1/2 lime, juiced Instructions: Preheat grill over medium-high heat. Add the garlic, onion, turkey, mustard, soy sauce, and salt and pepper, to taste, to a large mixing bowl. Mix well with a wooden spoon. Divide the turkey into 8 equal-sized balls and flatten them into patties. Lay 2 slices of cheese on 4 of the patties and cover each with another patty. Pinch the edges to seal the patties closed, so the cheese will not melt out. Season the tomatoes with salt and pepper, to taste, and brush with olive oil. Grill for 2 minutes per side. Remove from the grill to a plate. Toast the buns on the grill and set aside. Grill the burgers until cooked through, about 5 to 6 minutes per side. Transfer the burgers to the buns and top with Spicy Mayo Sauce, lettuce and grilled tomatoes. Combine all the ingredients in a small bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 10713,"Jumbo Shrimp with Basil and Mint Pesto 3/4 cups lightly packed fresh mint leaves 1/2 cup lightly packed fresh basil leaves 1/4 cup pine nuts, toasted 1 garlic clove 1/4 cup olive oil 2 tablespoons freshly grated Parmesan Salt and freshly ground black pepper 2 pounds uncooked jumbo shrimp, peeled and de-veined 2 tablespoons extra-virgin olive oil Instructions: Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper. Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again. Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat. Transfer the shrimp to a platter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 10714,"Strawberry Shortcakes, Deconstructed 2 cups all-purpose flour Granulated sugar 1 tablespoon baking powder 1 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 2 extra-large eggs, lightly beaten 1/2 cup cold heavy cream 1 egg beaten with 2 tablespoons water or milk, for egg wash 2 pints fresh strawberries, hulled and thickly sliced
2 tablespoons Grand Marnier liqueur Sweetened whipped cream Instructions: Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.
Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.
To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 10715,"Honey Ice Cream 2 cups whole milk 6 egg yolks 1/2 cup honey 1 teaspoon vanilla 1/2 teaspoon cinnamon 1 cup sour cream Instructions: Heat milk to boiling point in a saucepan. Cover pan and remove from heat. Whisk egg yolks and honey together in a bowl until thickened. Stir in vanilla and cinnamon. Slowly pour hot milk into the egg yolk mixture, whisking constantly. Return the mixture to a saucepan and cook over a low heat, stirring with a wooden spoon, until thickened slightly (coating the back of the spoon). Do not allow to boil. Allow custard to cool to room temperature. Loosely cover the mixture with plastic wrap and refrigerate until cold (a minimum of 3 hours). Freeze in an ice cream maker until just beginning to set. Stir in sour cream and freeze in the ice cream maker until set. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 10716,"Braised Cornish Hen with Apricots and Dates 4 Rock Cornish Hen, fresh about 1216 ounces each 1/2 cup dried apricots 1/2 cup pitted dates 2 tablespoons sugar 1/4 cup orange liqueur Juice of 2 limes (about 1/4 cup) 1/2 cup dry white wine 1 cup roasted chicken stock Salt and freshly ground black pepper to taste 2 bay leaves 2 teaspoons dried thyme Olive oil, for brushing birds Instructions: Preheat the oven to 375 degrees. Rehydrate the apricots by covering them with boiling water and steeping them for 10 minutes before draining and slicing into quarters. Pit and roughly chop the dates, mix them with the apricots, and set aside. Combine the sugar with all of the liquid ingredients. Bring to a boil and simmer 10 minutes, then set aside. Season the Cornish Hens, inside and out, with salt and pepper. Place 1 bay leaf and 1/2 teaspoon of dried thyme inside each bird and close the body cavity by tieing with twine or with a skewer or toothpicks so that the bird holds its shape. Brush the hens with olive oil, place them breast side down in a roasting pan, and roast for 20 minutes. At the end of 20 minutes, pour off any excess fat from the pan turn the birds breast side up and roast 20 minutes more. At the end of this 20 minute roasting period, add the apricots, dates, and the liquid to the roasting pan, and braise the contents of the pan together for another 25 minutes. Check the oven every so often to see that the liquid has not all evaporated. If it has, add enough water to keep the bottom third of the hens moist. At the end of the cooking time, allow the hens to rest 10 minutes before serving. Place one hen on each dish and pour some of the apricot and date sauce over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 10717,"Biscuits de Chocolat Small Chocolate Cakes Two 1-ounce squares semisweet chocolate, grated 1 cup sugar 4 egg yolks 8 egg whites, beaten stiff 1/2 cup cake flour 2 tablespoons confectioners' sugar Instructions: Preheat the oven to 325 degrees. Beat the grated chocolate, sugar, and egg yolks in a bowl until thick and creamy. Fold in the stiffly beaten egg whites. Sift the flour over the mixture and fold it in gently. Set cupcake papers out on a cookie sheet and spoon a small amount of batter -- not more than 1/4 cup -- into each one. Sift the confectioners' sugar over the batter. Bake immediately, until the tops are firm, about 15 to 20 minutes. Remove from oven and cool on a wire rack. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 10718,"Grilled Vegetable and Swordfish Kebabs 1/2 cup olive oil, plus more for oiling the grill grates 1 tablespoon grated garlic
1 tablespoon grated ginger
Zest of 1 lemon
Salt and freshly ground black pepper
2 pounds swordfish, cut into 1-inch cubes
4 to 6 mini bell peppers of varying colors 1 medium red onion, cut into 1-inch pieces, ends kept on 1 medium zucchini, cut into 3/4-inch-thick rounds
1 cup cherry tomatoes
Juice of 1 lemon 1 cup mayonnaise
1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh parsley 2 teaspoons minced garlic
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
1/2 teaspoon hot sauce
8 pieces pita or naan, toasted on the grill
Chopped fresh cilantro, for garnish
Chopped fresh parsley, for garnish
Instructions: For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature. For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use. When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.) Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers. Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side. To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 10719,"Homemade Yogurt With Apple Compote 4 cups whole milk 1/4 cup nonfat dry milk 1/4 cup maple syrup (optional) 1/4 cup plain yogurt with active cultures 6 cups diced peeled Granny Smith apples 1/4 cup brown sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon a pinch of salt 1/4 cup water a pinch of salt Instructions: Heat the milk in a large saucepan over medium-low heat until a thermometer registers 185 degrees F. (The milk should be steaming but not boiling.) Turn off the heat and slowly whisk in the dry milk. Whisk in the maple syrup, if using. Let the milk mixture cool to 110 degrees F, 20 to 30 minutes. Whisk in the plain yogurt. Pour the milk mixture into a large jar or glass bowl. Cover with a kitchen towel or plastic wrap vented with a few holes. Set aside in a warm place (90 degrees F to 105 degrees F), such as near a heater or in a cooler with a thermos filled with hot water, 12 to 18 hours. (The longer it sits, the thicker and tangier the yogurt will be.) Transfer the yogurt to the refrigerator; chill at least 8 hours. Stir before serving. Combine 6 cups diced peeled Granny Smith apples, 1/4 cup brown sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, a pinch of salt and 1/4 cup water in a skillet over medium heat. Simmer until soft, stirring, about 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 10720,"California Avocado Toast with Fried Egg 1 slice True Goodness? by Meijer? Organic Multigrain Bread, toasted ? ripe avocado, mashed 1 True Goodness? by Meijer? Organic Cage Free Egg with Omega-3 Salt and pepper to taste Instructions: Spread mashed avocado on toast. Spray nonstick skillet with cooking spray and fry one egg. Place cooked egg onto avocado toast, sprinkle with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 10721,"Breakup Cake Flour-based baking spray, for the pans 2 1/2 cups all-purpose flour 2 cups granulated sugar 1 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons fine-grain sea salt 3 large eggs 1 1/2 cups buttermilk 1 tablespoon vanilla extract 1/2 cup vegetable oil 1 cup boiling water 2 ounces bittersweet chocolate, finely chopped 1 teaspoon expresso powder 1 1/2 cups (3 sticks) unsalted butter 5 cups confectioners\u2019 sugar 1 tablespoon clear vanilla extract Milk or cream, for thinning Pastel pink gel food color 2 2/3 cups mini marshmallows 1 cup confectioners\u2019 sugar, plus more for kneading and dusting Red, orange, yellow, green, blue and purple gel food color Instructions: For the cake layers: Preheat the oven to 350 degrees F. Coat three 6-by-3-inch heart-shaped cake pans with flour-based baking spray; set aside. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In the bowl of an electric mixer fitted with the whip attachment, combine the eggs, buttermilk, vanilla extract and vegetable oil. Beat on medium-low speed until combined. Reduce the speed to low and add the flour mixture a little at a time. Scrape down the bowl and mix again briefly. In a small bowl, combine the boiling water, bittersweet chocolate and espresso powder. Mix until the chocolate is melted and the espresso is dissolved. With the mixer running on low speed, add the chocolate mixture to the batter. Mix until combined. Scrape down the sides of the bowl and mix again until a thin batter forms. Divide the batter among the prepared pans, filling each no more than two-thirds full. Bake until the cakes are well puffed and the centers are set, about 30 minutes; a toothpick tester should come out clean or with a few moist crumbs clinging to it when the cake is properly baked. Allow the cakes to cool in the pans for 10 minutes, then turn out to wire racks to cool completely. When the cakes are cool, level the tops using a serrated knife or cake leveler. For the pink vanilla buttercream: In the bowl of an electric mixer fitted with the whip attachment, combine the butter and confectioners\u2019 sugar. Mix until crumbly, about 1 minute. Add the vanilla extract and beat again on medium-high speed. Lower the speed and add the milk or cream 1 tablespoon at a time to thin the mixture. Beat on high speed until the frosting is thick, white and fluffy. Add the pastel pink gel food color a little at a time until a soft but consistent pastel hue is achieved. Transfer the frosting to a piping bag with a hole snipped in the end. Place a cake layer on a serving plate or cake board. Top the cake so that it has a 1/4-inch layer of buttercream; smooth with an offset spatula. Repeat with a second cake layer and more buttercream. Top with the remaining cake layer. Pipe the buttercream all around the edges and top of the cake. Smooth the surface using an offset spatula. Refrigerate the cake until set, about 30 minutes. For the marshmallow fondant: Place the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until the mixture can be stirred smooth. This will take about 1 minute to 1 minute 30 seconds. Add the confectioners\u2019 sugar and stir to combine. When the mixture is too stiff to stir, knead with gloved hands until smooth and pliable. Add more confectioners\u2019 sugar if the mixture is sticky or too lax to hold its shape when you roll it into a ball. On a confectioners\u2019 sugar-dusted work surface, cut the fondant into 6 portions. Tint each portion with one color of each food coloring so that you have a ball of red, orange, yellow, green, blue and purple. Roll each color of fondant except the red to 1/8 inch thickness. Using a 2.5-inch heart-shaped cookie cutter, cut out 2 hearts from each piece (you may not use all of the hearts on the cake, but have extra for practice when penning messages). Transfer them to a parchment paper-lined baking sheet and let them dry for 20 minutes, or until the surfaces are dry and firm to the touch. Using a red food color marker, pen unromantic messages on each heart, such as NO THX, NOPE, NEXT, BYE, PASS and CYA. Let stand until dry, about 5 minutes. Apply dots of leftover buttercream to the backs of the hearts to apply them to the outside of the cake. Press gently because the dry surfaces of the hearts will crack with too much pressure. Roll out the red fondant to 1/8 inch thickness. Use 1.5-inch letter fondant cutters to cut out \u2018ITS OVER\u2019. Use a small paring knife or kitchen-dedicated X-Acto knife to freehand cut a small apostrophe from the fondant. Apply the message to the top center of the cake. Use leftover frosting on the backsides of each letter if they don\u2019t stick naturally. Refrigerate the cake to set the decors, about 10 minutes. Bring the cake to room temperature before serving for best flavor and texture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10722,"Herb Grilled Vegetables 1/2 cup Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic) 1/2 teaspoon dried thyme leaves, crushed 1/8 teaspoon ground black pepper 1 large red onion, thickly sliced (about 1 cup) 1 large red or green pepper, cut into wide strips (about 2 cups) 1 medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups) 2 cups large mushrooms Instructions: Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture. Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they're tender-crisp, turning over once during cooking and brushing often with the broth mixture. Tip: A grilling basket is handy for grilling smaller foods like these veggies. Just place the vegetables in a single layer in the basket, close and place on the grill. You can baste the vegetables right in the basket, and flip the basket to grill the other side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 10723,"Orange-Pistachio Phyllo Diamonds 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled slightly, plus more for the pan 1 7-ounce log almond paste, broken into small pieces 2 large eggs plus 2 egg yolks 1 cup sugar 2 tablespoons orange blossom water 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon pure vanilla extract 8 ounces frozen phyllo sheets, thawed and torn into pieces 3/4 cup fresh orange juice 1/4 cup honey 1 tablespoon fresh lemon juice 1/4 cup unsalted pistachios, finely chopped Instructions: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch square baking dish. Combine the almond paste, whole eggs, egg yolks, melted butter and 1/4 cup sugar in a food processor. Pulse until combined with a few small lumps of almond paste. Add 1 tablespoon orange blossom water, the baking powder, salt and vanilla; pulse to combine. Add the phyllo pieces and pulse until finely chopped. Spread the mixture evenly in the prepared pan. Bake until golden brown and firm on top, 25 to 30 minutes. Meanwhile, make the syrup: Heat the orange juice, honey, lemon juice, the remaining 3/4 cup sugar and the remaining 1 tablespoon orange blossom water in a small saucepan over medium heat, stirring, until dissolved, about 5 minutes. Remove from the heat and cover to keep warm. Remove the baking dish from the oven and immediately pour half of the syrup over the cake; let soak in, 15 minutes. Add the pistachios to the remaining syrup and pour over the cake, spreading the pistachios with a rubber spatula. Transfer to a rack and let cool completely in the pan, about 3 hours, tipping the pan occasionally to distribute the syrup. Cut diagonally into small diamonds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 10724,"Oyster Po Boy Sliders 2 cups mayonnaise 2 tablespoons chopped fresh curly parsley
1 tablespoon chopped capers
1 tablespoon Dijon mustard
1 tablespoon minced onions 1 tablespoon sweet relish, juice squeezed out
Juice of 1 lemon
3 cups shredded cabbage 1/2 cup shredded carrots
1/4 cup julienned red onions 1/4 cup chopped fresh curly parsley
1/4 cup sugar
2 tablespoons apple cider vinegar
1 1/2 cups mayonnaise
2 tablespoons Dijon mustard
2 teaspoons celery salt
1 teaspoon freshly ground black pepper
4 cups vegetable oil 2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
3 large eggs, beaten 2 cups panko breadcrumbs
24 freshly shucked oysters
8 soft slider buns
2 cups shredded iceberg lettuce
8 slices ripe tomato
Instructions: For the tartar sauce: Mix together the mayonnaise, parsley, capers, mustard, onions, relish and lemon juice in a medium bowl. Set aside. For the coleslaw: Put the cabbage, carrots, onions and parsley in a large bowl. Mix together the sugar and vinegar in a medium bowl until the sugar is dissolved. Mix in the mayonnaise, mustard, celery salt and black pepper. Pour the dressing into the cabbage mixture and fold. Reserve. For the oysters: Heat the oil in a heavy-bottomed saucepan until a deep-fry thermometer inserted in the oil registers 350 degrees F. Mix together the flour, salt and pepper in a shallow bowl. Put the eggs in another shallow bowl and the panko in a third. Dip the oysters first in the seasoned flour, next in the beaten egg and finally in the panko. Slip the oysters into the oil and deep-fry until golden brown; drain on paper towels. Putting it all together: Spread some tartar sauce on the buns. Place 2 oysters on each bottom bun, and top with lettuce and tomato. Finish with the top buns. Put some coleslaw on each plate and top with 2 more oysters. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10725,"Grilled Pappadums with Spicy Lentil Dip 1 package pappadums, quartered (flavored with garlic, if possible) Peanut oil Spicy Lentil Dip:
3 cups cooked lentils 1/2 cup coarsely chopped red onion 4 cloves garlic, coarsely chopped 1 serrano pepper, coarsely chopped 2 tablespoons white wine vinegar 2 tablespoons olive oil 1/4 teaspoon cumin Salt and freshly ground pepper 1/4 cup coarsely chopped cilantro Instructions: Preheat grill. Brush each quarter with oil on both sides. Grill on each side until blistered, about 10 to 12 seconds on each side. Spicy Lentil Dip: Place lentils, onion, garlic, pepper and vinegar in the bowl of a food processor. Process until smooth. Slowly add the olive oil. Season with cumin, salt and pepper and pulse 3 times. Remove to a bowl and garnish with cilantro. ","[Rioja, Tempranillo, Garnacha, Barbera]" 10726,"Baked Cheese with Chorizo Vegetable oil, for oiling the baking dish 6 ounces chorizo or spicy Italian sausage, casings removed 1/4 cup chopped onion 1 large garlic clove, minced 2 cups grated Oaxaca or mozzarella cheese 6 flour tortillas, warmed Instructions: Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish. In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onion and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine. Put 1/2 of cheese in the baking dish and sprinkle with 1/2 of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos. ","[Rioja, Tempranillo, Garnacha, Barbera]" 10727,"Kumquat-Peppercorn Compote with Cow's Milk Cheese 1 cup water 1/4 cup sugar 1/4 pound kumquats, cut crosswise into 1/8-inch-thick slices and seeded 2 teaspoons whole peppercorns 1 star anise 6 large slices hearty Italian-style bread 6 ounces aged cow's milk cheese (or use any aged goat's or sheep's milk cheese) Instructions: Preheat the oven to 450 degrees F. To make the compote: In a medium heavy-bottom pot, bring the water and sugar to a boil. Continue cooking until the mixture is reduced by half, about 5 minutes. Turn the heat to medium-low and add the remaining ingredients except the cheese and bread. Cook, stirring occasionally, until the kumquats are soft, 5 to 6 minutes. Let cool to room temperature. (Makes about 1/2 cup.) Cut the bread slices into 3 pieces each. Place on a baking sheet and toast in the oven until light brown. Turn the slices and toast. Let cool completely. To serve, place a little compote on each slice of bread. Serve the cheese alongside. ","[Rioja, Barolo, Syrah, Tempranillo]" 10728,"Grilled Yukon Gold Potatoes with Rosemary-Lemon-Garlic Vinaigrette 6 large Yukon gold potatoes, scrubbed Salt 1 teaspoon lemon zest 2 lemons, juiced 4 cloves roasted garlic 1 tablespoon Dijon mustard 2 tablespoons chopped fresh rosemary leaves Freshly ground black pepper 1/2 cup extra-virgin olive oil 1/4 cup canola oil Sprigs fresh parsley, for garnish Instructions: Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool then cut each potato into rounds and wedges. Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling. While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified. Can be made 1 day in advance and refrigerated. Bring to room temperature before using. Heat the grill to high. Brush the potatoes on both sides with the canola oil and season with salt and pepper. Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes. Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer. Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces. Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine. Garnish with parsley sprigs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 10729,"Gingerbread Cookie Cutouts 2 cups vegetable shortening 4 sticks (1 pound) unsalted butter 14 cups bread flour, plus more for dusting (See Cook's Note) 2 cups sugar 1/3 cup ground ginger 3 1/2 tablespoons ground cinnamon 1 tablespoon fine salt 1 teaspoon ground cloves 3 cups dark corn syrup 2 1/2 tablespoons pure vanilla extract Royal Icing, recipe follows 2 pounds confectioners' sugar 1/2 cup plus 2 tablespoons meringue powder (egg white powder) Food coloring, as desired Instructions: Melt the shortening and butter together in a medium saucepan. Let cool. Sift the flour, sugar, ginger, cinnamon, salt and clove into a large bowl. Mix the melted butter into the flour mixture with an electric mixer on medium-low until sandy. Add the corn syrup and vanilla, and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 4 equal portions. Press into disks about 1/2-inch thick. Wrap in plastic and refrigerate for at least 2 hours or up to overnight. Dust the dough and a work surface with flour. Roll 1 piece of the dough out about 1/4-inch thick. Cut into desired shapes. Transfer cut-outs to 2 parchment-lined baking sheets leaving about 2-inches in between each. Refrigerate until firm, about 30 minutes. Gather up the scraps, re-roll and cut out. Position oven racks to the top and bottom thirds of the oven and preheat to 350 degrees F. Bake the gingerbread until a rich tawny brown, 25 to 30 minutes. Cool on the baking sheet for a few minutes and then transfer to a rack to cool completely. Decorate as desired with the Royal Icing. Store at room temperature in an air-tight container for up to 5 days. Repeat with the remaining dough. Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer on medium-low until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting. Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store the icing, covered, with plastic wrap on the surface. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 10730,"Slow Cooker Red Beans and Rice 1 pound dried red beans 1/2 pound andouille sausage, chopped
3 ribs celery, chopped
1 smoked ham shank
1 medium onion, chopped
1 large green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon brown sugar
Kosher salt
4 cups chicken stock
8 cups cooked long-grain white rice, for serving
4 scallions, chopped
Instructions: In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix. Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 10731,"Pistachio Stars 8 ounces (227 grams) unsalted raw shelled pistachios 1/4 cup (30 grams) confectioners' sugar, plus more for rolling 1/4 teaspoon (large pinch) orange zest
2 large egg whites
Generous pinch salt
1 cup (227 grams) superfine (baker's) granulated sugar
Nonstick cooking spray, for your hands Instructions: In a food processor, grind together the pistachios with the confectioner's sugar and zest until the pistachios are very finely ground. Set aside. Combine the egg whites and salt in the bowl of a very clean and dry mixing bowl. Whisk with an electric mixer until the egg whites become foamy. Slowly add the superfine granulated sugar and beat on high until you get stiff, white peaks (this can take a few minutes). Set aside about one-quarter of the meringue mixture (just eyeball it). Fold the remaining meringue into the ground nut mixture until you've created a thick paste. Preheat the oven to 300 degrees F. Sift a generous layer of confectioners' sugar onto a piece of parchment. Flatten the paste onto the parchment with your hands (spray your hands with nonstick cooking spray to keep the paste from sticking to your hands). Sift a generous layer of confectioners' sugar on top of the paste and top with another piece of parchment. Roll to about 1/4 inch thick. Using a 2-inch star-shaped cookie cutter (dipped in confectioners' sugar to keep the cutter from sticking), stamp out the stars and place on a parchment-lined cookie sheet an inch or so apart (the cookies don't spread, so there's not much worry). Using a small offset spatula, smear the tops of each star with a light layer of the reserved meringue. Continue with the rest of the cookies and a second parchment-lined cookie sheet. Bake until the meringue just begins to brown, about 15 minutes. The cookies should be light and chewy, not hard and crunchy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10732,"Smoked Crispy Chicken Drums with Maple Butter Hot Sauce 1/2 cup kosher salt 1/2 cup sugar 2 quarts water 8 chicken drumsticks 1/4 cup vegetable oil 1 tablespoon cornstarch 1/2 stick salted butter 1/4 cup hot sauce 1/4 cup maple syrup Instructions: Mix together the salt, sugar and water in a large bowl until dissolved. Submerge the chicken in the brine and place in the fridge for 1 to 2 hours. Remove the chicken from the brine, pat dry with paper towels and brush with 2 tablespoons of the vegetable oil. Set up a grill with a smoker box filled with wood chips and preheat one side of the grill to high. Once smoking, lower the temperature to medium and place the chicken on the cooler side of the grill. Cover the grill and cook for 1 to 1 1/2 hours, turning each drumstick a few times. Cook until the internal temperature registers 165 degrees F on an instant-read thermometer. Remove the chicken from the grill. Mix together the cornstarch and remaining 2 tablespoons vegetable oil until dissolved. Brush the exterior of the chicken with the mixture. Place the chicken back on the hot side of the grill and cook, turning, until the skin is crispy on all sides. Melt the butter, hot sauce and maple syrup in a small pot over low heat (or in the microwave). Whisk until fully blended, and then pour over the chicken before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10733,"Dirty Pickle Ice 8 ounces gin or vodka 1/2 teaspoon dry vermouth 2 tablespoons chilled dill pickle juice 2 pickled okra spears Instructions: Add ice halfway up the cocktail shaker. Add gin, vermouth and pickle juice. Shake well and strain into 2 martini glasses. Garnish with a pickled okra spears. ","[Gin, Vodka]" 10734,"Basmati Rice Pilaf with Prosciutto, Garbanzo Beans and Orzo 2 tablespoons extra-virgin olive oil
4 ounces sliced prosciutto, roughly chopped
1/4 cup 1/4-inch-diced carrot
1/4 cup 1/4-inch-diced red and green bell peppers, seeded and membrane removed
1 small onion, cut into 1/4-inch dice
1 cup orzo pasta
1 cup basmati rice
3 cups low-sodium chicken broth
Juice of 1/2 a lemon
1 cup canned garbanzo beans, drained and rinsed
1 bay leaf
Kosher salt and freshly cracked black pepper
1/4 cup sliced scallions
2 tablespoons torn fresh basil leaves
2 tablespoons torn fresh mint leaves
Instructions: Bring the oil to medium-high heat in a medium, heavy-bottomed pot with a tightly fitting lid. Add the prosciutto and crisp until it is lightly golden and the fat renders, about 1 minute. Add the carrots, peppers and onions and cook until softened, about 3 minutes. Stir in the orzo and rice. Toast until the grains are all evenly coated with oil, about 3 minutes. Pour the broth and lemon juice into the same pot. Bring to a boil. Add the garbanzos and bay leaf and stir to combine. Cover, reduce the heat to medium-low and simmer until the orzo and rice are tender. Remove from the heat once the liquid is fully absorbed, 12 to 15 minutes. Let the pilaf stand, covered, for 5 full minutes. Fluff with two forks, remove the bay leaf and season with salt and pepper. Stir in the scallions and serve garnished with the basil and mint leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 10735,"Tomato and Parmesan Tart 1 sheet pre-made puff pastry dough 1 tablespoon pesto 2 tomatoes, sliced Salt and freshly ground black pepper Grated Parmesan Balsamic Reduction, recipe follows Balsamic Reduction 4 cups balsamic vinegar 1 cup granulated sugar Instructions: Preheat the oven to 450 degrees F.
Arrange the puff pastry dough on a baking sheet and bake until golden brown, about 15 minutes.
Remove the pastry from the oven and spread it with pesto. Next cover the pastry with overlapping slices of tomatoes. Season with salt and pepper, to taste. Cover the tomatoes with the grated Parmesan and return it to the oven. Bake until the cheese has melted, about 5 to 10 minutes. Remove the tart from the oven and cut it into 6 equal pieces. Arrange the tarts on serving plates and drizzle with balsamic reduction.
To make Balsamic Reduction: Combine the balsamic vinegar and sugar in a small sauce pot and bring to a boil over medium heat. Cook until the liquid is reduced by half and has a syrupy consistency, about 30 to 45 minutes. Remove from heat and allow reduction to cool before using.
Yield: about 2 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 10736,"Steam-Sauteed Green Beans with Almonds and Parsley 1/4 cup slivered almonds 1 pound green beans, stem ends trimmed 1/3 cup water 2 teaspoons butter, plus 2 teaspoons Scant 1/2 teaspoon salt 1/4 teaspoon finely grated lemon zest 2 tablespoons chopped fresh flat-leaf parsley Freshly ground black pepper Instructions: Heat an 8 to 9-inch pot over medium-low heat. When it is hot, add almonds and toast, stirring frequently, until they are golden brown and fragrant, 2 to 3 minutes. Remove almonds from skillet and set aside. In the same pot add green beans, 1/3 cup water, 2 teaspoons butter, and salt, and cover. Increase heat to medium-high, cover and cook until steam escapes around lid. Set timer for 5 minutes and continue to steam until beans are brightly colored and just tender. Remove lid and continue to cook until water evaporates and beans start to saute, 1 to 2 minutes longer. Turn off heat, and stir in toasted almonds, lemon zest, parsley, remaining 2 teaspoons butter, and pepper, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 10737,"The Sep Pep Sandwich 10 tablespoons unsalted butter 3 tablespoons finely chopped garlic 2 cups pizza sauce with basil 1 cup tomato juice 3 tablespoons finely chopped garlic 1/2 tablespoon salt 2 loaves hearty French bread 3 cups sliced mushrooms 3 cups shredded mozzarella cheese 2 cups sliced pepperoni (about 80 slices) 1 tablespoon dried oregano Instructions: Preheat oven to 375 degrees F. Make the Garlic Sauce: In a medium bowl, microwave the butter on high until melted, about 3 minutes. Whisk in the garlic. In another medium bowl, whisk together the pizza sauce, tomato juice, garlic, and salt. Set aside. Slice off part of the rounded side of each bread half to create a flat surface. (This will allow the bread to lay flat in the oven.) Cut the loaves open, lengthwise, keeping them intact like a book. Cut each loaf in half, crosswise, to make 4 sections. Arrange the bread on a baking sheet. Using a brush, slather the bread with the garlic sauce. Using a ladle or spoon, cover the bread with tomato sauce (be sure to cover to the edges to prevent burning). Spread about 1/4 of the mushrooms and mozzarella, and 1/2 cup (about 20 slices) of pepperoni across each loaf section and sprinkle with oregano. Bake until all the cheese is melted and the bread is golden brown, about 8 to10 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 10738,"Halushki with Pap's Dumplings 2 cups all-purpose flour 3 eggs 3 ounces milk Salt and pepper 8 ounces (2 sticks) butter
1 large yellow onion, cut into medium dice 1 head savoy cabbage, cut into medium dice 2 tablespoons Hungarian paprika 12 ounces smoked ham, cut into julienne strips Instructions: Combine the flour, eggs, milk and some salt and pepper in a medium bowl. Mix by hand until incorporated, making sure not to overmix. Place in the refrigerator, covered, and let rest for 1 hour.
Bring a pot of salted water to a boil. Cut penny-size dumplings into the water by hand and let boil for 5 minutes. Drain the dumplings and set aside.
Melt the butter in a large pan. Add the onions and cook until translucent. Add the cabbage and paprika and cook until tender. Toss with the dumplings and smoked ham and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 10739,"Roasted Tomatoes 8 ripe plum tomatoes, halved lengthwise 2 tablespoons extra-virgin olive oil 4 to 5 fresh thyme sprigs 4 cloves garlic, chopped 1 tablespoon kosher salt Freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Toss the tomatoes in a large bowl with the olive oil, thyme, garlic, salt and pepper. Transfer to a baking sheet cut side up and roast until soft and juicy, about 20 minutes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 10740,"BLT Bites 4 ounces bacon, chopped 3 tablespoons panko breadcrumbs
1 tablespoon freshly grated Parmesan
1 teaspoon mayonnaise
1/2 teaspoon lemon juice
Pinch kosher salt
1/2 heart of romaine lettuce, shredded
6 to 8 cocktail or Campari tomatoes
Instructions: Place the bacon in a small skillet; heat over medium heat until beginning to sizzle. Reduce the heat to medium low; cook until crisp and golden brown, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the fat in the pan. Add the breadcrumbs to the hot bacon fat; cook, stirring often, until lightly toasted and crunchy, about 3 minutes. Remove the breadcrumbs to a separate paper towel-lined plate, spread evenly, and then sprinkle with the Parmesan to melt slightly. With a rubber spatula, mix together the mayonnaise, lemon juice and salt in a bowl. Add the shredded romaine; toss well to coat. Cut a small amount off the bottom of each tomato to create a flat surface to sit on. Then cut off the tops as well. Run a small knife around the inside of the tomatoes to loosen the flesh. Using a 1/2-teaspoon measuring spoon, scoop out and discard the insides of each tomato. Divide the bacon among the tomatoes, pushing it down slightly. Top with some of the romaine, followed by the bacon-parmesan breadcrumbs. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 10741,"Curry Turkey Burgers 1 1/3 pounds ground turkey breast, the average weight of 1 package 2 scallions, thinly sliced A handful cilantro, chopped very fine, about 2 tablespoons, optional 1 inch piece fresh ginger, grated or minced 2 cloves garlic, minced 1/2 red bell pepper, finely chopped Coarse salt 2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak's Mild Curry Paste) Drizzle extra-virgin olive oil 5 crusty rolls, split Bib or leaf lettuce Sliced vine-ripe tomatoes Mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney) Serving Suggestions: Thai Slaw Salad, recipe follows and root vegetable chips (preferred brands: Terra Chips) 1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department 1/4 European seedless cucumber, sliced into thin sticks 1 small red bell pepper, seeded and thinly sliced 3 scallions, thinly sliced on bias 20 leaves fresh basil, shredded Dressing: 1/2 teaspoon crushed red pepper flakes 1 clove garlic, minced 1/4 cup white distilled or rice wine vinegar 2 teaspoons sugar or 2 tablespoons honey 1 tablespoon soy sauce 2 tablespoons vegetable or canola oil 1 teaspoon toasted sesame oil Garnish: Toasted sesame seeds Instructions: Toppings: Combine first 8 ingredients and form into 5 patties. Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat. Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips. Garnish: Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 10742,"Peach Cobbler Pie One 9-inch deep-dish pie crust 2 pounds peaches, peeled and sliced
1/4 cup cornstarch
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch kosher salt
1 cup all-purpose flour 1/4 cup cold unsalted butter, cubed 1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch kosher salt
2 tablespoons granulated sugar
1/2 cup buttermilk
Instructions: For the pie filling: Preheat the oven to 350 degrees F. Fit the pie crust into a 9-inch deep-dish pie plate, place a piece of parchment paper on top and fill with pie weights or dried beans. Parbake the pie crust for 5 minutes, remove from the oven and cool. Combine the peaches, cornstarch, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg and salt in a large bowl and toss to mix well. Transfer the peach mixture to the pie crust. For the cobbler topping: In a food processor, combine the flour, butter, baking powder, baking soda, salt and 1 tablespoon of the granulated sugar, Pulse until the mixture is grainy with pea-size chunks of butter, about 30 seconds. Do not over process or the topping will become runny. Add the buttermilk and pulse 2 to 3 more times to combine. Dot the topping over the top of the pie filling. Do not make the dots too big or they will not cook through. Sprinkle the remaining 1 tablespoon sugar over the top. Bake the pie until the edges of the crust are golden brown, the cobbler topping is cooked through and the fruit is tender, 40 to 50 minutes. If the pie crust browns before the cobbler topping is cooked through, cover the edges with foil and continue baking. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 10743,"Apple Clafouti 1/2 cup unbleached all-purpose flour 1/3 cup plus 2 tablespoons sugar 1/4 teaspoon ground cinnamon Pinch salt 3 eggs plus 1 egg yolk 1 cup whole milk 1/4 vanilla bean, split lengthwise 2 tablespoons unsalted butter Pinch salt 1 1/2 cups peeled and diced Granny Smith apple (about 1 large apple) 2 tablespoons sugar 1 teaspoon grappa, Calvados, or other fruit brandy Confectioners' sugar for dusting 1/3 cup creme fraiche Instructions: Preheat the oven to 400 degrees F. Make the batter: Sift the flour, sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended. Cover with plastic wrap and refrigerate while you prepare the apples. Cook the apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add a pinch of salt. Add the apples and cook, stirring often, until slightly softened, about 2 minutes. Remove the vanilla bean pod and discard. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup. Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, the swirl the pan briefly. Spread the fruit evenly in the skillet. Working quickly, pour batter evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes. Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche. Michael's Notes: If you plan to serve individual clafoutis from mini pans, heat the pans in the oven until quite hot, about 5 minutes, then divide the cooked fruit among the pans, top with the batter, and bake. Cooking time will vary depending on the size of the pans. To make a cherry clafouti, use 1 1/4 cups pitted cherries. Substitute 1 teaspoon grated lemon zest for the cinnamon and Grand Marnier for the grappa. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 10744,"Crispy Scallops with Fresh Water Chestnuts 1/2 gallon vegetable oil for frying 8 to 12 (U 10) scallops Salt and pepper 1 cup cornstarch 4 to 6 Thai chilies 8 to 12 water chestnuts 4 bunches scallions, cut on the bias 2 cups shiitake mushrooms 1/4 cup red wine vinegar 1/2 cup sugar 1 tablespoon ginger, julienned 1 bunch Thai basil 1 bunch cilantro 1 cucumber, thinly sliced Instructions: In a large wok heat oil to almost the smoking point. Season the scallops with salt and pepper and dredge in cornstarch. Add to the oil and fry until golden brown on both sides. Remove scallops and drain on paper towels. Next add the chiles, water chestnuts, scallions, and mushrooms. Cook until tender. Add the red wine vinegar, sugar and ginger. Stir to incorporate. Garnish with Thai basil, cilantro and cucumber slices seasoned with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10745,"Pan Roasted Salmon Steaks with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish and Parsleyed Potatoes 2 medium ripe tomatoes, coarsely chopped 2 tablespoons red onion, finely diced 1 tablespoon finely chopped parsley 1/2 teaspoon red pepper flakes 1/4 cup red wine vinegar 1/4 cup olive oil Salt and freshly ground pepper 1 cup aged sherry vinegar 1/4 cup Dijon mustard 1/2 cup honey 2 tablespoons ancho cl powder Salt and pepper 1 tablespoon olive oil 4 salmon steaks, 6 or 7 ounces each 1 stick unsalted butter 1 pound new red potatoes, boiled and halved 1/2 cup finely chopped parsley Salt and freshly ground pepper Instructions: For the Spicy Tomato Relish: Combine all ingredients in a medium bowl and let rest at room temperature for 30 minutes. For the Salmon: In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho cl powder and season to taste with salt and pepper. Let rest at room temperature for 30 minutes. Heat the tablespoon of oil in a medium saute pan until almost smoking. Brush the salmon on both sides with the glaze. Place in the pan and cook until lightly golden brown. Place in the oven and continue cooking for 5 to 6 minutes for medium doneness. Remove from the oven brush again with the glaze. For the Potatoes: Melt the butter over medium heat in a large saute pan. Add the potatoes and toss to coat with the butter, let cook 5 minutes. Add the parsley and season with salt and pepper to taste.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 10746,"Stuffed Mushroom Eyeballs 1 1/2 pounds white mushrooms (about 28) 8 ounces cream cheese, at room temperature 1 cup shredded sharp white Cheddar (about 2 ounces) 2 small cloves garlic, grated Kosher salt and freshly ground white pepper Sun-dried tomatoes (not packed in oil), for decorating Sliced canned black olives, for decorating Instructions: Preheat the oven to 400 degrees F; line 2 baking sheets with parchment. Remove the stems from the mushrooms and reserve for another use. Use a melon baller or 1/4-teaspoon measuring spoon to scoop out any remaining stems and gills from inside the mushroom caps. You want to create a large enough cavity to fit 1 1/2 to 2 teaspoons of filling.
Combine the cream cheese, Cheddar, garlic, 1/4 teaspoon salt and a few grinds of white pepper in a large bowl. Transfer the mixture to a piping bag.
Arrange the mushroom caps on the prepared baking sheets. Pipe 1 1/2 to 2 teaspoons of the filling into each mushroom cavity and smooth the tops with a small offset spatula. (The filling will rise as it bakes, so it should not be higher than the opening of the mushroom cavity.)
Cut the sun-dried tomatoes into thin strips, trimming as needed to fit the mushrooms. Top each mushroom with a few strips (they look more like veins if you scrunch them before placing them on the filling). Place an olive slice in the center of each mushroom and press into the filling to adhere.
Bake until the mushrooms are tender and the filling has risen slightly, 15 to 17 minutes. (If any of the olives slide during baking, move them back into place when they come out of the oven.) Let cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10747,"Lamb Chops with Mint and Vinegar 1 pint dry white wine 2 heads garlic, not peeled or separated, cut in 1/2 through the cloves 1 large bunch mint (reserve enough leaves for 2 tablespoons coarsely chopped) Use the rest for broth 2 quarts veal stock, or canned chicken broth Oil, for sauteing 4 double rib lamb chops 1/4 cup red wine vinegar 3 to 4 tablespoons cold butter, cut into cubes Salt and pepper Sugar Instructions: Make broth by combining the lamb trimmings (or use lamb shank cut up), wine, garlic, mint and stock. Bring to a boil then reduce to a simmer for 1 hour. Skim occasionally. Strain broth through a fine chinoise and set aside, remove fat from top as it cools and comes to the surface. (This will be more broth than you need for 4 chops) In a hot saute pan with a little oil, saute lamb chops on all sides until medium-rare. Finish in the oven, if necessary. Set chops aside to rest for a few minutes while you make the sauce. Wipe out the saute pan and pour in the red wine vinegar, reduce over high heat until almost dry. Add 1 cup of the lamb broth and continue to reduce by about 1/2. Reduce heat to low and swirl in the butter to lightly thicken the sauce. Season with salt and pepper and a tiny pinch of sugar. If desired add more vinegar. Stir in the chopped mint and any juices from the lamb chops. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 10748,"Hasselback Cajun Chicken 4 skinless, boneless chicken breasts (about 8 ounces each) 2 tablespoons vegetable oil 1 teaspoon Cajun seasoning Kosher salt and freshly ground pepper 1 3-ounce link andouille sausage, thinly sliced on an angle 1/2 small green bell pepper, thinly sliced 1/4 small onion, thinly sliced Chopped fresh parsley, for topping Instructions: Preheat the oven to 450 degrees F and line a baking sheet with foil. Make 5 crosswise slits in the top of each chicken breast with a paring knife, cutting about three-quarters of the way through. Rub the chicken all over with 1 tablespoon vegetable oil, then rub with the Cajun seasoning, making sure to season inside the slits; season lightly with salt and pepper. Arrange on the prepared baking sheet. Toss the sausage, bell pepper and onion with the remaining 1 tablespoon vegetable oil. Stuff the mixture into the slits on each chicken breast. Roast the chicken until it is just cooked through, about 15 minutes. Top with parsley. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 10749,"Zucchini-Corn Fritters 2 medium zucchini, coarsely shredded Kosher salt 1 tablespoon unsalted butter 1/2 small onion, finely chopped 1 clove garlic, finely chopped 2 ears corn, kernels cut off 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1/4 teaspoon baking soda Freshly ground black pepper 3/4 cup buttermilk 1 large egg Vegetable oil, for frying Instructions: Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry. Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside. Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined. Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 10750,"Grilled Swordfish with a Grilled Mango Salsa 1 ear corn, shucked 2 ripe mangoes, peeled and cut into large wedges
2 limes, peeled, segmented and diced plus juice of 1/2 lime 1/4 cup small diced red onion 1/2 habanero cl, minced
1/4 cup fresh cilantro, minced, plus extra leaves for garnish
1 avocado, small diced
Kosher salt
1 teaspoon ancho cl powder
1 teaspoon ground coriander
Four 6-ounce swordfish steaks 1/4 cup extra-virgin olive oil, plus more for drizzling
Instructions: Preheat a grill to medium-high. Grill the corn, rotating occasionally, until charred, about 10 minutes. Cut the kernels from the cob. Meanwhile, grill the mangoes on each side until charred, about 2 minutes per side. Place the mangoes on a cutting board and let cool slightly, then rough chop and combine in a bowl with the corn, limes, lime juice, red onion, habanero, cilantro, avocado and salt. Combine the ancho cl powder, coriander and salt in a bowl. Brush the fish on both sides with the olive oil. Sprinkle the swordfish with the spice rub. Grill the swordfish until the outside is nicely charred and the interior is cooked through, about 4 minutes a side, depending on the thickness. Place the swordfish on plates, then season with salt and pepper and divide the salsa among them. Garnish with a drizzle of olive oil and some additional cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 10751,"Caramel Pecan Cups 4 oz. semi-sweet chocolate or dark chocolate, chopped ? cup heavy cream 1 pkg. (9.5 ounces) Pepperidge Farm? Puff Pastry Cups, prepared according to package directions 2 tbsp. caramel topping 2 tbsp. chopped toasted pecans Instructions: 1.Stir the chocolate and heavy cream in a microwavable bowl. Microwave on HIGH for 1 minute or until the chocolate is melted. Stir until the chocolate mixture is smooth. 2.Place 1 teaspoon chocolate mixture into each pastry cup. Drizzle with the caramel topping and sprinkle with the pecans. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 10752,"German-Style Sweet Potato Salad 2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces Kosher salt
1 pound bacon, cut into 1-inch pieces or lardons
1 medium red onion, cut into 1/4-inch dice
2 tablespoons whole-grain or stone-ground mustard
1/4 cup white vinegar
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
Instructions: Put the sweet potatoes in a large saucepan and cover with 2 inches water. Add 2 tablespoons salt. Bring to a gentle simmer and cook until the sweet potatoes are knife-tender, 10 to 15 minutes. Drain well and put in a large bowl. Keep warm. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove the bacon from the grease and set aside on a paper towel-lined plate, leaving the grease behind in the skillet. Return the skillet to medium-low heat, then add the onions and cook until translucent, about 10 minutes. Stir the mustard and vinegar into the skillet with the onions, then whisk to combine. Let the dressing simmer for a minute, then pour over the sweet potatoes in the bowl. Add half of the bacon and toss to coat evenly. Season with salt and pepper. Transfer the sweet potato salad to a serving platter and garnish with the remaining bacon and parsley. Serve hot or chill to serve cold. ","[Riesling, Gewrztraminer, Pinot Gris, Moscato]" 10753,"Chicken Parmesan 4 cups vegetable oil Six 6-ounce chicken breasts 1 cup all-purpose flour 2 cups egg wash (equal parts egg and cream) 2 cups egg wash (equal parts egg and cream)
1 cup shredded mozzarella 1 1/2 pounds cooked spaghetti 1/4 cup grated Parmesan 3 cups prepared marinara, warmed Instructions: To prepare, preheat the oil to 350 degrees F in a large pan. Preheat the oven to 375 degrees F.
Prepare the chicken by lightly covering with flour. Tip off any excess flour. Next, dip the floured chicken into the egg wash. Add the chicken to the oil in batches and cook until golden brown, 6 to 7 minutes. Remove from the oil and place on paper towels to allow any excess oil to drain. After draining, cover the chicken with equal amounts of mozzarella and bake until the cheese melts, about 5 minutes.
Meanwhile, add the cooked pasta to a colander and submerge in simmering water to heat, 1 minute. Remove from the water. Allow the heated pasta to drain any excess water, and then portion equally into bowls. Finally, add the cooked chicken atop the pasta. Finish with the warmed marinara and Parmesan. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 10754,"Cantaloupe Liquado 2 1/2 cups chopped cantaloupe (about 1 small) 1 1/2 cups cold milk 2 cups chopped ice 3 tablespoons honey Instructions: Combine the cantaloupe with the milk, ice, and honey in a blender or food processor and puree until smooth. Pour into tall glasses and serve immediately. ","[Viognier, Riesling, Moscato]" 10755,"Thin Lemon Pancakes with Sweetened Sour Cream and Blueberries 2/3 cup milk 6 tablespoons all-purpose flour 4 tablespoons granulated sugar 2 teaspoons grated lemon zest plus 2 teaspoons fresh lemon juice Kosher salt 2 large eggs 2/3 cup sour cream 2 tablespoons unsalted butter 1 cup blueberries Confectioners' sugar, for dusting Instructions: Puree the milk, flour, 2 tablespoons of the granulated sugar, the lemon zest, a large pinch of salt and the eggs in a blender. Whisk the sour cream, lemon juice, a pinch of salt and the remaining 2 tablespoons granulated sugar together in a small bowl. Heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour half of the batter into the skillet and cook until set, without flipping, 2 to 4 minutes. Gently slide onto a plate. Make another pancake with the remaining butter and batter. Cut each pancake in half and set on a dessert plate. Fold the pancake halves into triangles and dollop with the sweetened cream and top with the blueberries. Sprinkle with confectioners' sugar and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 10756,"Fennel and Sausage Ragu over Pasta 1 fennel bulb (sometimes called anise) with fronds 1 medium onion, chopped 1 tablespoon olive oil 1 pound sweet Italian sausage, casings discarded 1/2 cup dry white wine 2 cups prepared marinara sauce 1 pound rotini, fusilli, or other spiral pasta Instructions: Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Saute fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes. While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 10757,"Hoagie-Style Pizza 2 (1-pound) bags store-bought pizza dough, cut into halves Olive oil, for drizzling Sea salt Olive Tapenade, recipe follows Sun-dried Tomato Chutney, recipe follows Mortadella, for topping Soppressata, for topping Salami, for topping Prosciutto, for topping 1/2 cup chopped dried black mission figs 1/2 cup chicken stock 1 tablespoon extra-virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 1/4 teaspoon cayenne pepper 1/2 cup pitted kalamata olives 1 tablespoon chopped garlic 1 teaspoon cracked black pepper 1/2 tablespoon sea salt 1/2 cup sun-dried tomatoes in oil, minced 1 tablespoon chopped garlic 1 teaspoon sugar 1 tablespoon white balsamic vinegar 1 tablespoon crushed red pepper flakes 1/2 tablespoon sea salt 1 teaspoon black pepper Instructions: Punch down and stretch pizza dough. Drizzle olive oil onto both sides and sprinkle lightly with sea salt. Rub in well, but do not saturate with oil. Grill pizza dough for about 1 1/2 to 2 minutes on each side. Spread tapenade or chutney thinly onto crust. Lay a few slices of cured meat on top (in any order or amount) and serve at room temperature. In a medium saucepan, heat figs in chicken stock until warm and hydrated. Drain when ready. In a food processor, pulse together all of the remaining ingredients, including the figs. Place in a bowl and set aside until ready to assemble the pizza. In a food processor, pulse all the chutney ingredients. Place into a bowl and set aside until ready to assemble the pizza. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 10758,"Corn Dogs 2 quarts peanut or grapeseed oil, for frying 1 1/2 cups fine yellow cornmeal 1 1/4 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder
Kosher salt 1 large egg, beaten 1 3/4 to 2 cups buttermilk 1 tablespoon vegetable oil 1 tablespoon honey 6 hot dogs 2 tablespoons cornstarch
Ketchup and mustard, for serving Instructions: Heat the oil to 350 degrees F in a Dutch oven or large saucepan over medium heat. Line a large plate or baking sheet with paper towels; set aside. Sift together the cornmeal, flour, sugar, baking powder and 1/4 teaspoon salt into a large bowl. Add the egg, 1 3/4 cups buttermilk, the vegetable oil and honey and stir to combine. The batter should be a little thicker than pancake batter?it should fall off a spoon but not run off it. Dry the hot dogs thoroughly with a paper towel. Insert a long wooden skewer into each hot dog, pushing it almost all the way through to the end. Sprinkle the cornstarch on a small plate and roll the hot dogs in the cornstarch until lightly dusted. Gently tap the hot dogs to remove the extra cornstarch. Pour the batter into a tall drinking glass. Holding a hot dog by the skewer, dunk the hot dog straight down into the glass of batter so that it is fully immersed. Slowly pull the hot dog back out, ensuring that it is fully coated on all sides and allowing some of the excess batter to drip back into the glass. (If the batter is not adhering to the hot dog, it is too thick. Add more buttermilk, 1 tablespoon at a time, and redip the hot dog.) Once coated, immediately place the battered hot dog into the oil while still holding the stick. Cook until deep golden brown, 2 to 3 minutes, turning the stick as necessary to ensure even browning. Place the cooked corn dog on the paper towels to drain. Repeat with the remaining hot dogs and batter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10759,"Yu Sang 2 ounces Ahi tuna #1 grade (thinly sliced) 2 ounces spring mix salad greens 1 teaspoon fresh ginger, julienned 1 teaspoon ground peanuts Taro chips 4 ounces plum sauce 2 ounces lemon juice 2 ounces sesame oil Instructions: Make dressing by emulsifying all ingredients together. Toss Ahi tuna in dressing just to coat, set aside. Combine all other ingredients except for taro chips and toss with salad dressing. Pile the salad high on a plate, arrange Ahi tuna around the edge and top with crispy taro chips. Suggested Wine: Vin d'Alsace, Gewurztraminer, Kaefferkopf 1997 ","[Vin d'Alsace, Gewurztraminer]" 10760,"Rosewater Gin and Tonic 1 teaspoon dried edible rose petals 6 ounces tonic water 1 1/2 ounces good-quality gin 1/2 to 1 teaspoon rosewater 1 strawberry, for garnish Instructions: Drop 1/2 teaspoon of the rose petals into a highball or Collins glass, fill the glass with ice, then add the remaining 1/2 teaspoon rose petals. Pour in the tonic water, then the gin, then the rosewater, and top off with a bit more ice. Make a slice in the strawberry from the pointed end almost to the root, and balance the strawberry on the rim of the glass. ","[Gin, Rose Petal Wine, Prosecco]" 10761,"Slimmed Down Turkey Spinach Meatloaf 3 tablespoons extra-virgin olive oil 2 cloves garlic, smashed
1 large onion, sliced
One 10-ounce package frozen spinach, thawed and excess water squeezed out One 10-ounce package frozen spinach, thawed and excess water squeezed out
1 cup 1-percent milk
1 tablespoon finely grated lemon zest
1 tablespoon dried mint
1 tablespoon kosher salt
2 teaspoons Worcestershire sauce
Pinch of grated nutmeg
1 large egg plus 1 egg white
1 cooked large baking potato, peeled (about 10 ounces) Freshly ground black pepper
1 pound ground lean turkey
4 plum tomatoes 1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon kosher salt
Instructions: For the meatloaf: Preheat the oven to 350 degrees F. Heat the olive oil in a small skillet over medium-high heat; add the garlic and onions and cook, stirring occasionally, until soft and brown, about 8 minutes. Transfer to a food processor along with the spinach, milk, lemon zest, mint, salt, Worcestershire, nutmeg, eggs, potato and some pepper. Pulse until everything is finely chopped and evenly mixed together. Use a rubber spatula to transfer the spinach mixture to a bowl. Add the turkey and stir everything together. Transfer the meatloaf mixture to a 9-by-5-inch loaf pan (1 1/2 quarts) and bake until the mixture is cooked through, 1 hour 15 minutes. Let rest for 5 minutes. For the tomato salad: Meanwhile, chop the tomatoes and toss with the olive oil, parsley and salt in a medium bowl. Slice the meatloaf and serve it with the tomato salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 10762,"Grilled Shrimp with Roasted Corn and Black Bean Salsa 2 ears fresh corn, husked 1 tomato, cored, seeded, chopped 1 cup drained canned black beans 1/2 small red onion chopped 1/2 bunch fresh cilantro, leaves chopped 1/2 fresh lime, juiced 2 jalapeno chilies, seeded and minced 1/2 teaspoon ground toasted cumin seeds 1/4 cup dry white wine 2 tablespoons olive oil 1 1/2 pounds large uncooked shrimp, peeled, deveined Instructions: Soak bamboo skewers in water for 30 minutes. Prepare barbecue (medium high heat). Grill corn until just tender and brown in spots, turning frequently, about 10 minutes. Cut corn from cob. Transfer corn kernels to medium bowl. Add tomato, black beans, onion, cilantro, lime juice, 1 jalapeno and 1/4 teaspoon ground cumin and stir to blend. Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in a large bowl. Add shrimp and toss to coat. Cover and refrigerate 1 to 2 hours, stirring occasionally. Remove shrimp from marinade; discard marinade. Thread shrimp on bamboo skewers. Sprinkle with salt and pepper. Grill until just cooked through, about 2 minutes per side. Spoon salsa on platter. Top with shrimp skewers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 10763,"Chimichurri Cheesesteaks 2 cups packed fresh flat-leaf parsley leaves (about 2 bunches) 4 garlic cloves, chopped 1/4 cup lemon juice 2 tablespoons extra-virgin olive oil 1 3/4 teaspoons kosher salt 1 1/4 teaspoons freshly ground black pepper 4 cups thinly sliced sweet onion (about 2 onions) 2 tablespoons vegetable oil 1 1/2 pounds boneless chuck-eye steaks (3?4 to 1-inch thick) 4 (7 to 8-inch) hoagie rolls, split 1/4 pound thinly sliced provolone cheese Heavy-duty aluminum foil Instructions: Preheat outdoor grill to medium-high heat. Pulse parsley and garlic in a blender or food processor just until finely chopped. (Do not puree.) Remove to a medium bowl, and stir in lemon juice, olive oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; set aside. Cook onion and 1/2 teaspoon salt in vegetable oil over medium-high heat, stirring often, 15 minutes or until onions are golden brown and tender. Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Grill, covered with grill lid, about 7 to 10 minutes per side or to desired degree of doneness. Grill cut sides of rolls during the last few minutes of cooking steaks. Remove steaks and rolls. Cut steaks into thin slices against the grain. Spread parsley mixture evenly on cut sides of bread; place steak slices and onion evenly on bottom bread halves, and top each evenly with cheese and remaining bread halves. Wrap each sandwich in foil. Grill, covered with grill lid, 3 to 4 minutes or until cheese melts. ","[Malbec, Tempranillo, Garnacha, Barbera]" 10764,"Eggnog 3 cups milk 1 large strip orange zest 2 large strips lemon zest 1 vanilla bean, split and vanilla seeds scraped loose 4 large egg yolks 1/2 cup sugar, plus 2 tablespoons 2 egg whites 2/3 cup white rum 2 to 3 tablespoons bourbon, optional Freshly grated nutmeg Finely grated orange and/or lemon zest Instructions: Put 2 cups of the milk, both citrus zests, and the vanilla bean and tar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks and the 1/2 cup sugar in a medium bowl until lightened in color. Gradually pour the hot milk into the eggs while whisking constantly. Return the egg mixture to the pan and set over medium heat. Stir constantly with a wooden spoon in a figure 8 motion until the custard thickens slightly and coats the back of the spoon, about 2 to 3 minutes. Remove from heat and immediately stir in the remaining cup milk to stop the cooking. Transfer custard to a large bowl; cool to room temperature. (To speed this up, set bowl in another bowl of ice.) Put about 1 inch of water in a saucepan and bring to a simmer over medium heat. Put the egg whites and remaining 2 tablespoons sugar in a heatproof bowl large enough to rest in the saucepan without touching the water. Set the bowl over the simmering water and beat until the sugar dissolves and the egg whites feel warm to the touch, about 1 minute. Remove from the heat and beat the whites with an electric mixer until they hold a soft peak, about 3 minutes. Fold the egg whites into custard mixture. Add the rum and bourbon, cover, and refrigerate until ready to serve. Transfer eggnog to a punch bowl or pitcher. Pour into small cups and garnish with freshly grated nutmeg and citrus zest. Drink. ","[Chardonnay, Riesling, Moscato, Cava]" 10765,"Scallops Poached in Chamomile Tea 9 tablespoons rice vinegar 5 tablespoons sugar 1 tablespoons salt 3 tablespoons water 1 seedless cucumber 1 quart water 1 ounce chamomile tea, loose 1 pound fresh scallops Salt and fresh ground pepper Instructions: In a nonreactive pot over a medium heat stir the rice vinegar, sugar and salt and water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Slice the cucumber very finely and toss with the shari(pickling liquid) let sit for 5 minutes. Bring one quart of water to a boil. Add the chamomile tea and let steep for 5 minutes then strain the tea. Salt the tea and keep it simmering. Add the scallops to the salted chamomile tea and let poach until barely cooked. Remove the scallops from the tea and serve over the pickled. cucumbers ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 10766,"Spiced Tomato ABCs 3 tablespoons olive oil, plus more for serving 2 carrots, finely chopped
1 medium yellow onion, finely chopped
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 tablespoons ground cumin
1 tablespoon harissa, or more to taste
1/2 teaspoon smoked paprika
Pinch crushed red pepper flakes
1 tablespoon tomato paste
One 28-ounce can or carton chopped tomatoes
1 teaspoon sugar
1 cup alphabet pasta
3/4 cup vegetable stock or broth A few handfuls crumbled feta
Handful chopped fresh flat-leaf parsley or cilantro (or a mix)
Instructions: Heat the olive oil in a large skillet over medium heat. Add the carrots, onion and a pinch of salt and cook, stirring, until soft and translucent, 10 to 12 minutes. Add the garlic, cumin, harissa, paprika, pepper flakes, a good pinch of salt and a few turns of black pepper and cook until it's all dreamy and smelly, about 2 minutes. Stir in the tomato paste, then the chopped tomatoes and sugar. Reduce the heat to low, then stir in the pasta and stock. Cover and simmer, stirring occasionally, about 15 minutes. Sprinkle bowls of soup with black pepper, drizzle with olive oil and top with the feta and herbs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 10767,"Hush Puppies 2 tablespoons ghee 1 teaspoon black or brown mustard seeds (see Cook's Note)
1 serrano pepper, minced
10 to 15 fresh curry leaves
3/4 cup fine yellow cornmeal 1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground turmeric
1/2 teaspoon kosher salt, plus more for sprinkling
1/2 cup buttermilk
1 large egg
Zest and juice of 1 lime Frying oil, such as canola or vegetable Handful chopped fresh cilantro Handful fresh or thawed grated coconut Instructions: Preheat the oven to 200 degrees F. Line a baking sheet with a triple layer of paper towels, then set a wire cooling rack over the top. Set aside. For the tempering oil: Warm the ghee in a small skillet or tadka pan over medium heat. Drop a couple of mustard seeds into the ghee; if they sizzle immediately, then it's hot enough. Add the remaining mustard seeds and the green cl. Cook about 5 seconds, then carefully add the curry leaves (they will splutter!). Cook about 30 seconds, then pour into a small bowl and set aside to cool down. For the hush puppies: Whisk the cornmeal, flour, baking powder and soda, turmeric and salt together in a large bowl. In another bowl, whisk the buttermilk, egg and lime zest together. Stir the wet ingredients and the now cooled-off tadka into the cornmeal mixture until just combined. Set aside to rest at room temperature for 10 minutes. Meanwhile, fill 10-inch cast-iron skillet with frying oil about 3/4-inch deep, or fill a deep-fryer. Preheat until it registers 375 degrees F. Drop little balls (about 1 tablespoon) of batter into the oil, being sure not to overcrowd the skillet. Fry, flipping often, until deep golden brown, 2 to 4 minutes. Transfer the hush puppies to the prepared rack, then sprinkle with salt and lime juice and keep warm in oven. To serve, sprinkle with the cilantro and coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 10768,"Gorgonzola Sauce 4 cups heavy cream 3 to 4 ounces crumbly Gorgonzola (not creamy or dolce ) 3 tablespoons freshly grated Parmesan cheese 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3 tablespoons minced fresh parsley Instructions: Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until it s thickened, like a white sauce, stirring occasionally. Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together. ","[Chardonnay, Barolo, Barbaresco, Riesling]" 10769,"Mesa Grill's Cauliflower-Green cl Gratin 3 tablespoons unsalted butter 2 cups whole milk 2 tablespoons flour 1 cup coarsely grated Monterey Jack 1 cup coarsely grated sharp white Cheddar 1/2 cup grated Parmigiano-Reggiano Salt and freshly ground black pepper 1 large head cauliflower, cut into florets 2 poblano chiles, roasted, peeled, seeded and finely diced 4 ounces goat cheese, cut into small pieces Instructions: Preheat oven to 375 degrees F. Butter the bottom and sides of a 10 by 10 by 2-inch baking dish with 1 tablespoon butter. Set aside. Place the milk in a small saucepan and bring to a simmer over medium heat. Melt the remaining butter in a medium saucepan over medium heat. Add the flour and whisk until combined with the butter. Let the flour mixture cook for about 60 seconds, do not allow it to get dark. Slowly whisk in the hot milk and continue whisking until the mixture begins to thicken. Let the sauce cook for at least 4 to 5 minutes, whisking constantly. Remove the sauce from the heat and whisk in the Monterey Jack, Cheddar and Parmesan cheeses until slightly smooth, season well with salt and pepper. Place the cauliflower in a large bowl, add the cheese sauce, and poblano and stir until combined. Transfer mixture to the prepared pan and dot the top with the goat cheese. Bake until the cauliflower is tender and the top is lightly golden brown, about 30 to 40 minutes. Remove from the oven and let rest 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10770,"Roomful of Mushrooms 1 tablespoon cooking oil 1/2 cup diced onion 1 teaspoon finely chopped garlic 1 teaspoon finely chopped ginger 1 small serrano or jalapeno chili pepper, seeded and thinly sliced 2 ounces snow peas, ends and strings removed 1 small red bell pepper, seeded and cut into 1-inch squares 1 pound assorted mushrooms (e.g. cremini, portobello, oyster or straw), stems trimmed (if using shiitake or oysters, remove stems), cut into slices or bite-size pieces 2 tablespoons oyster-flavored sauce 2 tablespoons sweet rice wine Instructions: In a large skillet or wok, heat oil over medium heat until hot. Add onion, cook and stir until tender, about 3 minutes. Add garlic, ginger, chili pepper, snow peas, bell pepper and mushrooms (except oyster mushrooms if used). Cook and stir until moisture evaporates, 5 to 7 minutes. Add oyster mushrooms (if used). Cook until barely softened, about 2 minutes. Stir in oyster-flavored sauce and wine. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10771,"Southern Greens 1/4 cup diced onion 2 cloves garlic, minced 1 ounce cider vinegar 2 bunches collard greens, stems removed 1 bunch mustard greens, stems removed 1 teaspoon molasses 1 tablespoon Worcestershire sauce 1 tablespoon hot sauce (recommended: Tabasco) Salt and freshly ground black pepper Instructions: In a saute pan over medium heat, cook the onions, garlic, and vinegar until the liquid has reduced by half. Add the greens, molasses, Worcestershire, hot sauce, 1 cup water, and salt and pepper. Cover with wax or parchment paper and simmer until the greens are tender, about 30 minutes. Adjust seasoning if needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 10772,"Mexican Chorizo and Turkey Chili 1 tablespoon vegetable or olive oil 1 pound Mexican chorizo, cut from casings 4 cloves garlic, chopped 1 onion, chopped 1 red or green bell pepper, chopped 1 tablespoon ground coriander (a palmful) 1 tablespoon ground cumin (a scant palmful) One 15-ounce can diced tomatoes 1 pound cooked, diced turkey breast 2 to 3 cups chicken stock 2 tablespoons pureed chipotles in adobo 2 tablespoons cornmeal or quick-cooking polenta 1 tablespoon honey Chili-flavored tortilla chips or Fritos, for topping Lime wedges, for serving Instructions: Heat the oil in a Dutch oven over medium-high heat. Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and peppers and cook until softened, 5 minutes. Stir in the coriander, cumin and tomatoes, followed by the turkey, stock, chipotles, cornmeal and honey. Simmer over low heat to thicken, 45 minutes. Top with the chips, and serve with a lime wedge alongside. Cook's Note: Cool and store for a make-ahead meal, reheating over medium heat. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 10773,"Miso Soup 4 to 5 cups dashi, recipe follows 2 tablespoons brown miso paste, plus more to taste 2 tablespoons white miso paste, plus more to taste 6 ounces firm tofu, cut into 1/2-inch cubes 2 scallions, white and green, thinly sliced on the diagonal
2 tablespoons aji mirin (sweetened rice wine), optional 6 cups cold water One 12-inch long piece of kombu, wiped with a damp cloth One .88-ounce/25 grams package shaved dried bonito flakes Instructions: In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately. In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10774,"Hearty Chicken Tortilla Soup Vegetable cooking spray Crisp Tortilla Strips 4 skinless, boneless chicken breasts, cut into 1-inch pieces (about 1 pound) 3 1/2 cups Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic) 1 teaspoon ground cumin 1/2 cup uncooked regular long-grain white rice 1 can (11 ounces) whole kernel corn with red and green peppers, drained 1 cup Pace? Chunky Salsa 1 tablespoon chopped fresh cilantro leaves 2 tablespoons fresh lime juice Instructions: Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often. Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips. Crisp Tortilla Strips: Heat the oven to 425 degrees F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden. Campbell's Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 10775,"Orzo with Cherry Tomatoes, Feta and Mint 1 pound orzo 1/2 cup extra-virgin olive oil 1 medium shallot, finely chopped 1 clove garlic, peeled and smashed 2 pints cherry tomatoes, quartered 1 cup crumbled feta 1 cup arugula 1/2 cup chopped fresh mint 3 tablespoons white balsamic vinegar 1 1/4 teaspoons kosher salt, plus for the pasta water 1/4 teaspoon freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, about 7 minutes. While the pasta is cooking, heat 1/4 cup of the olive oil in a large saute pan over medium-low heat. Add the shallots and garlic, and saute until the shallots begin to soften and the garlic is fragrant, about 1 minute. Add the cherry tomatoes and cook just to warm through, about 1 minute. Add the warm tomato mixture to a large bowl along with the feta, arugula, mint, balsamic vinegar, salt and pepper. Drain the orzo and add it to the bowl. Drizzle with the remaining 1/4 cup olive oil. Toss well and serve. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 10776,"Parsley Salad 4 ounces (about 2 quarts) Italian parsley 2 tablespoons fresh lemon juice 2 tablespoons lemon zest 6 tablespoons walnut oil 2 teaspoons dark sesame oil 1 teaspoon honey Salt and freshly ground pepper 3 tablespoons toasted sesame seeds Instructions: Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems. In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 10777,"Summer Garden Pie with Chipotle Cream 4 cups sliced yellow squash 1 cup sliced mushrooms 5 Roma tomatoes, quartered 1 sweet red bell pepper, sliced 1/2 cup sliced green onion 3 teaspoons minced garlic 1/4 cup olive oil 1 teaspoon seasoned salt 1/2 teaspoon black pepper, freshly ground 1/4 teaspoon chipotle pepper powder 4 eggs 1/2 cup half-and-half 1 cup grated Asiago 3/4 cup grated Romano 1 unbaked pie shell 1 cup sour cream 1/4 cup mayonnaise 1/2 teaspoon chipotle pepper powder Instructions: Preheat oven to 375 degrees F. In a large skillet, saute squash, mushrooms, tomatoes, red bell pepper, green onion and garlic in oil over medium heat for about 10 minutes or until almost tender. Transfer vegetables to a medium bowl. Sprinkle vegetables with seasoned salt, pepper, and chipotle pepper. In a bowl, mix eggs, half-and-half and cheeses. Pour 2/3 cup of the egg mixture into the piecrust. Spoon half the vegetables over the egg mixture. Continue layering, ending with egg mixture. Bake 35 to 40 minutes, or until top is golden brown and filling is set. Serve with Chipotle Cream. Mix sour cream, mayonnaise, and chipotle pepper until well blended. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 10778,"Eton Mess 6 (6-ounce) packages fresh raspberries, divided 1 1/2 cups plus 1/4 cup granulated sugar 2 tablespoons freshly squeezed lemon juice 1 1/2 tablespoons framboise liqueur 2 1/2 cups cold heavy cream 2 teaspoons pure vanilla extract 5 to 6 (3-inch) bakery meringue shells, broken in pieces Instructions: Pour 3 packages of the raspberries, 1 1/2 cups of the sugar, and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 3 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 1/4 cup of sugar, and the vanilla together on medium-high speed until it forms firm peaks. In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 10779,"Egg McMuggin' Breakfast Sandwich 1/2 slice light bread 1/2 cup fat-free liquid egg substitute 1 wedge light spreadable Swiss cheese (recommended: The Laughing Cow Light) 1 1/2 ounces (about 3 slices) extra-lean ham, chopped 1 tablespoon shredded fat-free Cheddar cheese Instructions: Toast bread and cut into cubes. Set aside.
Spray a large microwave-safe mug lightly with nonstick spray. Add bread cubes, egg substitute, cheese wedge pieces, and ham, and stir. Microwave for about a minute. Stir gently, and then top with shredded cheese. Microwave for another 30 to 45 seconds, until scramble is just set. Stir and enjoy!
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10780,"Curried Rice Salad 1 cup wild and long-grain rice blend 2 cups vegetable stock Kosher salt and freshly ground black pepper 1/2 cup chopped dried apricots 1 large shallot, thinly sliced 2 tablespoons apple cider vinegar 1 teaspoon curry powder 1 teaspoon honey 6 tablespoons extra-virgin olive oil 3 cups baby arugula 1/2 cup toasted pine nuts 2 tablespoons chopped fresh mint Instructions: Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking. Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes. Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined. Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 10781,"Tex-Mex Pizzas 4 mushroom caps, thinly sliced 2 tablespoons sliced salad olives with pimento, drained 1 small onion, chopped 1 handful cilantro, chopped 1/2 small red bell pepper, seeded and diced 1 jalapeno, chopped 2 tubes refrigerated pizza dough (found on dairy aisle) 1 1/2 cups prepared salsa, any variety (I like smoky chipotle salsa) 8 ounces smoked cheddar, shredded 1/2 pound chorizo, casing removed and sausage thinly sliced 1 cup shredded Monterey Jack (found on dairy aisle) Instructions: Preheat oven to 450 degrees F. Combine first 6 ingredients in a bowl and mix. Press out 2 pizza shells on 2 cookie sheets. Spread 3/4 cup salsa on each pie and top with each pie with half of the shredded smoked cheese. Top each pie with half the vegetable blend and half of the sliced chorizo. Top with the shredded Monterey Jack and bake the pizzas for 15 minutes, until cheese is golden and toppings tender. Cut pizzas into squares and serve. ","[Sauvignon Blanc, Zinfandel, Tempranillo, Garnacha]" 10782,"Crab Rice 2 cups chicken stock 1 cup uncooked long-grain rice, such as Carolina Gold, rinsed to remove the starch
1 stalk celery, cut into large pieces
1 clove garlic
1 large onion, cut into large pieces
1/2 green bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more if needed
1 tablespoon vegetable or canola oil
1 pound blue crab claw meat, picked through to remove any shells
2 generous pinches Miss Brown's House Seasoning, recipe follows 1 large tomato, diced (1 cup)
Chopped fresh parsley, for garnish
1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork. Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes. Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 10783,"Ponche Mexicano 6 guava fruit 2 apples 20 crabapples 2 to 3 feet ripe sugarcane 2 pieces cinnamon stick Apple and orange slices, for garnish Instructions: Halve all the fruit and place in a pot of water with the sugarcane and cinnamon. Bring to a boil and simmer until fruit is softened. In the event of not getting entirely ripened fruit, add sugar to water. Strain this mixture into a bowl and let cool. To garnish the drink, slice some apple and orange and sprinkle with cinnamon powder or use a cinnamon stick to stir. ","[Moscato, Vinho Verde, Riesling, Lambrusco]" 10784,"Nacho Normal Cheesecake 2 8-ounce packages cream cheese, at room temperature 2/3 cup plus 1/4 cup sugar 1 teaspoon grated lemon zest 2 tablespoons lemon juice 1 teaspoon vanilla extract 3 large eggs Yellow and red food coloring Cooking spray, for the pan 1/2 cup sour cream 1 roll refrigerated pie dough All-purpose flour, for dusting 1 tablespoon milk 2 tablespoons sugar 8 red Swedish Fish 1 cup low-sugar strawberry jam 3 strands green licorice twists 6 black licorice dots 3 tablespoons sour cream Yellow and red food coloring 3 tablespoons chocolate-covered raisins Instructions: Make the cheesecake: Beat the cream cheese with a mixer until smooth. Add 2/3 cup sugar, the lemon zest, lemon juice and vanilla; beat well. Beat in the eggs one at a time. Tint the batter orange with yellow and red food coloring. Spray a 9-inch pie plate with cooking spray. Pour in the batter; bake at 350 degrees F until puffed and almost set, 25 to 30 minutes. Mix the sour cream and the remaining 1/4 cup sugar; spread over the hot cheesecake and bake 5 more minutes. Let cool, then chill 2 hours. Make the chips: Unroll the pie dough on a lightly floured surface and roll it out to flatten slightly. Brush the dough with the milk and sprinkle with the sugar. Cut the dough into 2 1/2-inch-wide strips. Cut each strip into as many 2 1/2-inch triangles as possible. Place the triangles about 1 inch apart on 2 parchment-lined baking sheets. Bake in batches at 450 degrees F until lightly golden, 7 to 10 minutes. Transfer to a rack and cool completely. Make the salsa and garnishes: Cut the Swedish Fish into 1/2-inch pieces and toss with 2 tablespoons strawberry jam. For the chiles, cut the green licorice on the diagonal into 1/8-inch-thick slices. For the olives, cut the black licorice dots into 1/4-inch-thick rounds. Use a straw or pastry tip to remove a circle from the center of each round. Tint the sour cream orange with yellow and red food coloring to look like melted cheese. Spoon the orange sour cream into a resealable plastic bag. Press out the excess air and seal. Press the pie chips into the cheesecake. Add the black licorice, chocolate-covered raisins and some green licorice and jam-coated Swedish Fish. Snip a small corner from the bag of orange sour cream and pipe a few dots on the cheesecake for the melted cheese. Serve with extra chips on the side, and make extra salsa by mixing leftover candies and jam. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 10785,"Creamy Mocha Chocolate and Raspberry Parfait Two 10 1/2-ounce containers Mori-Nu lite, silken tofu 3 tablespoons maple syrup 1/4 cup packed brown sugar 2 tablespoons Tia Maria or other coffee liqueur 1/3 cup plus 1 tablespoon good quality cocoa powder 2 teaspoons instant espresso 1/4 teaspoon ground cinnamon 2 1/2 cups fresh raspberries, well rinsed, or frozen, thawed 1/3 cup fresh orange juice Juice of 1/2 lemon 2 tablespoons granulated sugar 1/2 cup raspberries 4 mint leaves Instructions: To prepare the mousse, combine all ingredients in the bowl of a food processor and puree until creamy, about 2 minutes. Transfer the mousse to a bowl, cover, and refrigerate.
To prepare the raspberry sauce, combine 1 1/2 cups of raspberries and the remaining ingredients in the bowl of a food processor and puree until smooth. Strain the raspberry sauce through a fine strainer (rubbing with a rubber spatula to work through the mesh) into a small bowl. Mix in the remaining 1 cup of whole raspberries, cover, and refrigerate for about 15 minutes.
Spoon a 1-inch deep layer of mousse into long, narrow parfait glasses or small glass dessert bowls, spreading out evenly. Top with a layer of raspberry sauce. Repeat, ending with a layer of mousse. Chill for at least 20 minutes. Garnish with some whole raspberries and a mint leaf.
","[Chardonnay, Pinot Grigio, Moscato, Sparkling Shiraz]" 10786,"Strawberry Lavender Sorbet 5 cups strawberry puree, strained of seeds, from about 4 pints raw berries 3/4 to 1 cup lavender simple syrup, recipe follows 1/2 cup lemon juice 2 cups sugar 1 1/2 cups water 2 tablespoons dried lavender Instructions: Puree strawberries and send them through a fine sieve to catch the seeds. Whisk in cool lavender simple syrup and lemon juice. Taste for balance of acid and sweetness. Chill overnight in freezer. Combine the sugar and the water in a saucepan. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and cool. Bring simple syrup back to a simmer and toss in dried lavender. Cover and infuse for a 30 minutes. Strain and cool. Store in a refrigerator. ","[Riesling, Moscato, Vinho Verde, Cava]" 10787,"Upside-Down Blood Orange and Rosemary Olive Oil Cake Nonstick cooking spray 1 cup packed light brown sugar 1 stick (8 tablespoons) unsalted butter, cut into pieces 2 teaspoons finely chopped fresh rosemary leaves 4 medium blood oranges 1 cup plus 2 tablespoons granulated sugar 1/2 cup extra-virgin olive oil 2 large eggs 2 teaspoons pure vanilla extract 2 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking powder 3/4 teaspoon kosher salt 1/2 cup whole milk 1/3 cup raw, shelled pistachios, roughly chopped Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with nonstick cooking spray. Combine the brown sugar, butter, rosemary and the finely grated zest of 1 blood orange (about 1 teaspoon) in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted, the sugar has dissolved and the mixture comes to a full boil, 2 to 3 minutes. Remove from the heat and let cool slightly, about 10 minutes. Pour the mixture into the prepared pan and use an offset spatula to spread evenly (it's OK if the caramel looks grainy).
Finely grate the zest of 1 blood orange into a large bowl and set aside. Cut the ends off 3 of the blood oranges, then remove the skin in strips working to expose the flesh all the way around the fruit. Slice the oranges into 1/8-inch-thick rounds and remove any seeds. Arrange the slices over the brown sugar in the pan, overlapping them slightly as needed so that no sugar can be seen. Set aside.
Add 1 cup of the granulated sugar and the olive oil to the bowl with the orange zest and whisk to combine. Add the eggs and vanilla and whisk until lightened, about 4 minutes. Add the flour, baking powder and 1/2 teaspoon salt and mix until just combined, about 1 minute. Slowly pour in the milk and continue whisking until combined. Scrape down the sides of the bowl with a rubber spatula to make sure everything is incorporated.
Carefully pour the batter over the orange slices in the prepared pan and smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Transfer to a rack to cool slightly, about 30 minutes. Run a small knife or offset spatula around the edge of the cake to loosen. Invert a large plate or serving platter on top of the pan and flip to unmold. Let cool completely, about 1 hour.
Meanwhile, line a baking sheet with parchment. Juice half of the remaining orange (save the other half for another use). Add the remaining 2 tablespoons sugar, 2 tablespoons of the blood orange juice and the remaining 1/4 teaspoon salt to a small saucepan and stir with a heatproof rubber spatula or wooden spoon to combine. Bring to a boil over medium-high heat, stirring occasionally, until the mixture turns rust colored around the edges, 2 to 3 minutes. Reduce the heat to low and fold in the pistachios until well coated and shiny. Pour onto the prepared baking sheet, breaking up any large clumps with a wooden spoon and allow to dry completely, about 15 minutes.
Chop or crush the candied pistachios with a heavy glass to break up any larger pieces. Sprinkle the pistachios around the rim of the cake before serving.
","[Syrah, Grenache, Tempranillo, Barolo]" 10788,"Chop Chop Bread Salad 3 (1-inch thick) slices from an 8 by 4-inch sourdough round 4 tablespoons extra-virgin olive oil Sea salt and freshly cracked black pepper 1/2 cup halved grape tomatoes 3 tablespoons diced red bell pepper 1/2 cup peeled, seeds removed, and diced English cucumber 1 tablespoon minced garlic 1 tablespoon capers 2 teaspoons freshly chopped Italian parsley leaves 3 tablespoons freshly julienned basil leaves 1 1/2 tablespoons balsamic vinegar 1 1/2 tablespoons red wine vinegar 1/4 cup goat cheese, crumbled 1 avocado, cut in half, pitted and flesh diced Instructions: Preheat a grill or grill pan to high. Drizzle both sides of bread with 3 tablespoons oil and season with salt and pepper. Grill on both sides until nicely marked and somewhat crispy, about 5 minutes. Remove from grill, set aside to cool. In a large bowl, toss together tomatoes, peppers, cucumber, garlic, capers, parsley and basil. Drizzle in the vinegars, remaining 1 tablespoon of oil and season with salt and pepper. Toss again. Let sit for 15 to 20 minutes in the refrigerator. When ready to serve, cut bread into 1-inch cubes and toss gently with the vegetables. Gently fold in goat cheese and avocado and adjust seasoning, if necessary. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 10789,"Hazelnut, Coffee and Chocolate Ice Cream Bombe Chocolate Brownie, recipe follows Coffee Ice Cream, recipe follows Hazelnut Ice Cream, recipe follows 2 1/2 cups heavy cream 3 tablespoons sugar 1/2 teaspoon pure vanilla extract 1 cup sweetened whipped cream 2 tablespoons Frangelico or brandy 8 ounces bittersweet or semisweet chocolate, finely chopped 1/3 cup toasted, chopped hazelnuts 1 stick unsalted butter 1/2 cup all-purpose flour, sifted 2 (1-ounce) squares unsweetened baking chocolate 1 cup granulated sugar 2 large eggs, beaten 1 teaspoon vanilla extract 1 cup hazelnuts 3 cups heavy cream 2 cups milk 1 vanilla bean, split lengthwise 8 large egg yolks 1 cup sugar 1/4 cup hazelnut liqueur, such as Frangelico or other nut-flavored liqueur, such as Nocello 2 cups milk 2 cups heavy cream 1 cup sugar 2 tablespoons instant coffee granules 6 large egg yolks Instructions: Turn out the brownie onto a work surface and peel away the parchment paper. Place a 2-quart bombe mold or metal mixing bowl on top of the brownie and using a knife, cut out the shape of the mold. Crumble the trimmings into a bowl to use as garnish on the final bombe. Wrap and set aside the large brownie for final assembly. Lightly coat the bombe mold or metal mixing bowl with vegetable oil. Chill in the freezer for 30 minutes to 1 hour. Meanwhile, soften the Coffee Ice Cream in the refrigerator (but do not let melt). Remove the mold from the freezer. Using a rubber spatula, quickly spread an even, thick layer of the softened Coffee Ice Cream over the mold to within about 1 1/2 inches of the top. Cover with plastic wrap, pressing to seal the ice cream against the mold and remove any air pockets. Return to the freezer to harden. Meanwhile, soften the Hazelnut Ice Cream in the refrigerator (but do not allow to melt). Remove the mold from the freezer. With a spatula, fill the center of the mold with the softened Hazelnut Ice Cream, leaving a 1 1/2-inch space along the top to place the brownie cake. Wrap in plastic wrap and return to the freezer to harden slightly. Remove the mold from the freezer and while the Hazelnut Ice Cream is still slightly soft, press the brownie onto the ice cream to form a base. Wrap in plastic and return to the freezer to harden completely, at least 4 hours. To make the sweetened whipped cream, in a bowl, beat 1 1/2 cups of the cream with an electric mixer at medium speed until it thickens and starts to hold soft peaks. Add the sugar and vanilla and continue beating until the cream holds peaks, being careful not to overbeat. Refrigerate while assembling the other ingredients. To make the Hazelnut Chocolate Sauce, in a medium saucepan, bring the remaining 1 cup of cream and Frangelico to a gentle boil. Remove from the heat. Place the chocolate in a medium bowl and pour the warm cream mixture over it. Let sit for 2 minutes, then whisk until melted and well blended. Whisk in the hazelnuts. Remove the bombe from the freezer. To unmold, dip in a pan or sink of warm water. Invert onto a platter or cake plate and carefully remove the mold. (If the ice cream has softened a great deal, return to the freezer to harden.) To serve the bombe, spread an even layer of sweetened whipped cream over the bombe and drizzle with the chocolate sauce. Crumble the reserved brownie crumbs over the top and present tableside. To serve, cut with a sharp knife that has been dipped in hot water and wiped with a clean cloth before slicing each piece. Serve immediately. Preheat the oven to 350 degrees F. Grease a 9-inch round baking pan. Line with parchment paper and lightly grease and flour the paper and sides of the pan, shaking to remove any excess. Set aside. In a saucepan over low heat, melt together the butter and chocolate, stirring occasionally. Add the sugar and stir to dissolve and until smooth. Remove from the heat and pour into a medium bowl. Add the flour and eggs in 2 additions, alternating, and whisking well after each to combine. Add the vanilla and mix well. Pour into the prepared pan and rap the bottom of the pan lightly against the countertop. Bake until the brownies are set and have risen, and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let cool. Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet. Bake for about 10 minutes, stirring occasionally until the skins are cracked and the nuts (under the skins) are deeply golden brown. Place the nuts in a towel and rub them to remove most of the skins. Cool completely. Combine the cream and 1 cup of the milk in a large heavy saucepan. Scrape the vanilla seeds into the cream mixture and add the bean and the hazelnuts. Bring to a gentle boil over medium heat. Whisk the yolks and sugar in a medium bowl. In a slow, steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Strain through a fine-mesh sieve into a heatproof medium bowl. Discard the vanilla bean, remove the nuts and rinse in a strainer under cold running water; pat dry on paper towels. On a work surface, crush the nuts with a meat mallet or rolling pin, and stir into the custard. Stir in the remaining 1 cup milk and the liqueur. Cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours. Pour the chilled custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, cover tightly, and freeze until ready to use. In a medium saucepan, combine the milk, cream, 1/2 cup of the sugar, and coffee. Bring to a gentle boil, stirring occasionally to dissolve the sugar. Remove from the heat. In a medium bowl, beat the yolks with the remaining 1/2 cup of sugar until the yolks are thick and light yellow in color, about 3 minutes. Temper the eggs by adding about 1 cup of the warm milk mixture to the eggs, whisking to combine. Gradually add the egg mixture in a slow, steady stream, to the remaining hot milk. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 3 hours. Pour the custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, tightly cover, and freeze until ready to use. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 10790,"Green Fairy - Czech Method 1 ounce absinthe 1 sugar cube 3 ounces chilled water Instructions: Pour the absinthe into a rocks glass. Quickly soak the sugar cube in the absinthe; just roll it around to coat. Remove the sugar cube. Place an absinthe spoon across the rim of the glass and set the soaked sugar cube atop the spoon. Light the sugar cube on fire and let the sugar caramelize for 10 to 20 seconds. Slowly pour the water over the sugar cube, allowing the sugar to dissolve into glass. Stir lightly with the absinthe spoon. Serve without ice, neat. ","[Riesling, Gewrztraminer, Pinot Gris]" 10791,"Sweet Potato Gratin 1 tablespoon butter, plus 6 tablespoons, chilled and cut into small cubes 1 cup freshly squeezed orange juice 1/2 cup brown sugar 1 teaspoon ground ginger or 1 tablespoon fresh ginger Pinch freshly grated nutmeg Salt and white pepper 1 (12-ounce) can crushed pineapple with juice 4 pounds sweet potatoes, peeled and sliced into 1/8-inch pieces Instructions: Preheat oven to 350 degrees F.
Use one tablespoon of butter to grease a 9 by 13-inch baking or gratin dish. Mix together orange juice, brown sugar, and spices, then add pineapple. Layer slices of sweet potatoes in the dish, then dot with butter. Top with pineapple mixture. Season each layer with salt and pepper. Repeat this process until all sweet potatoes are used up, ending with pineapple mixture.
Bake in oven for 40 to 45 minutes until sweet potatoes are tender when a pairing knife is inserted. Baste gratin with excess juices every 10 minutes. The top should be bubbly and brown. If the top gets too brown or starts to burn, cover with aluminum foil and continue cooking until sweet potatoes are done.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 10792,"Blueberry Buttermilk Pancakes 2 cups all-purpose flour 1/4 cup sugar 21/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 2 cups buttermilk 1/4 cup melted unsalted butter, plus some for frying 1 cup blueberries, fresh or frozen Serving suggestions: whipped cream and maple syrup. Instructions: In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*. Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side. Serve with a dollop of whipped cream and maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 10793,"Sunny's Spicy Ranch Grilled Chicken Salad Wrap 2 chicken breasts, butterflied 1/2 cup Hidden Valley? Original Ranch? Dressing 1/4 cup hot sauce 1 tablespoon olive oil Kosher salt and freshly ground black pepper 2 carrots, peeled and cut into 4 long spears 1/2 cup finely chopped red onion 1/2 cup finely chopped celery 1 tablespoon olive oil 1 head crisp leafy lettuce, rinsed and shredded 1/2 cup Hidden Valley? Original Ranch? Dressing 2 tablespoons hot sauce 4 8-inch tortillas or sandwich wraps, warmed to make flexible Instructions: em /em em /em Marinate the chicken. In a large plastic bag place chicken, Hidden Valley? Original Ranch? Dressing and hot sauce. Rest on the counter up to two hours or refrigerate overnight. If refrigerating, be sure to rest chicken at room temperature for up to two hours before grilling. Grill the chicken. Heat a grill pan to medium high. Remove chicken from marinade, removing excess marinade and discarding. Drizzle olive oil over both chicken breasts and season both sides with salt and pepper. Place smooth side down on the grill. Cook until chicken releases easily and grill marks show, about 5 minutes, then flip and cook 3-5 minutes more. Remove to a plate and rest while preparing the rest of the ingredients. Grill the carrots. Drizzle olive oil over carrot spears and season with salt and pepper. Place spears on medium-high grill and cook until limber and charred on all sides, about 10 minutes total. Remove to a plate. Make salad. In a large bowl add red onion, celery, lettuce, Hidden Valley? Original Ranch? Dressing and hot sauce. Chop cooled chicken and add to the bowl. Chop grilled carrots and add as well. Toss to combine. Make wrap. Place wrap on a flat surface and scoop 1 quarter of the salad into the center making sure to spread it across the center without touching the edges. Fold both ends in over the salad, then tuck the long end over and begin to roll tightly until done. Secure with a toothpick or wrap with parchment paper and aluminum foil. Refrigerate and serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 10794,"Smoked Shrimp Boudin 5 onions, julienned 1 cup (2 sticks) unsalted butter
5 pounds small (90/110 count) Gulf shrimp
7 tablespoons salt 4 tablespoons ground black pepper
3 tablespoons cayenne pepper 10 bay leaves
2 sprigs fresh sage
1/2 bunch fresh thyme
1 gallon crab stock
One 3-ounce packet crab boil seasoning, such as Zatarain's 3 tablespoons MSG 2 quarts Louisiana popcorn rice
1 bunch green onions, chopped
1 bunch fresh parsley, chopped
15 feet hog casing (29- to 32-millimeter diameter)
Instructions: Cook the onions in the butter in a large rondeau, skillet or Dutch oven over very low heat, stirring occasionally, until caramelized, about 45 minutes. Add the shrimp, 3 tablespoons of the salt, 2 tablespoons of the black pepper and 1 tablespoon of the cayenne. Cook until the shrimp are pink and fully cooked, about 10 more minutes. Turn off the heat and set aside. Wrap the bay leaves, sage and thyme in a cheesecloth and tie with twine. Add the sachet to a large stockpot or Dutch oven along with the crab stock, crab boil seasoning, MSG and the remaining 4 tablespoons salt, 2 tablespoons pepper and 2 tablespoons cayenne. Bring to a boil, add the rice and stir once. Lower the temperature to medium low, cover the pot and cook until the rice is done, 15 to 20 minutes.
In a large bowl, mix the cooked rice together with the reserved shrimp mixture and the green onions and parsley. Let cool briefly. While still warm, pipe the mixture into the hog casing with a sausage stuffer and twist into 6-inch sausages. Prepare a smoker for smoking at about 200 degrees F. Smoke the sausages until the internal temperature has reached 155 degrees F, 1 hour to 1 hour 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 10795,"Real Hamburgers 2 pounds ground chuck 1 pound ground sirloin 3 tablespoons steak sauce (recommended: Crosse & Blackwell) 6 extra-large egg yolks 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 4 tablespoons cold unsalted butter 12 hamburger buns Instructions: Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat. Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 10796,"Blood Orange-Vanilla Martini 2 cups sugar 1 vanilla bean, scraped 4 ounces blood orange juice 2 ounces vodka
1 strip blood orange zest Instructions: For the simple syrup: Combine the sugar, vanilla bean and 2 cups water in a saucepan over medium heat. Cook, stirring, until the sugar melts. Remove from the heat and let cool. Cover and refrigerate for up to 2 weeks. For the martini: In a cocktail shaker with ice, add the blood orange juice, vodka and 2 ounces of the simple syrup. Shake, then strain into a martini glass. Garnish with the orange zest. ","[Prosecco, Moscato, Sauvignon Blanc, Pinot Grigio]" 10797,"Thai Turkey Lettuce Wraps 2 tablespoons vegetable oil 2 garlic cloves, minced 2-inch piece fresh ginger, peeled and minced 1 bunch scallions, sliced (white and green parts kept separate) 1 teaspoon seafood seasoning, such as Old Bay 1 1/2 pounds ground turkey 1/4 cup Asian fish sauce 1 1/2 cups diced fresh pineapple 1/2 cup loosely packed fresh cilantro leaves, roughly chopped Juice of 2 limes, plus wedges for serving Hot cooked white rice, for serving 1 head of Boston lettuce, leaves separated, for serving Instructions: MAKE THE FILLING: Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, scallion whites, and seafood seasoning. Cook until the vegetables start to brown, about 5 minutes. Add the turkey and cook, breaking up with a wooden spoon, until golden, about 5 minutes. Stir in the fish sauce and scallion greens and cook until the liquid is almost completely absorbed, about 5 minutes. Stir in the pineapple, cilantro, and lime juice. Remove from the heat. SERVE: Spoon the filling over the hot cooked rice and serve with lime wedges and lettuce leaves to make lettuce wraps. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 10798,"Frittata with Love 6 eggs 1/4 cup milk 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh thyme 1 tablespoon extra-virgin olive oil 1 teaspoon truffle butter 2 cloves garlic, chopped 1/4 onion, chopped finely Salt and freshly ground black pepper
Salt and freshly ground black pepper 2 tablespoons crumbled feta cheese 2 tablespoons goat cheese 1 tablespoon grated Parmesan Diced tomato, for garnish Instructions: In a large bowl, whisk the eggs and milk until frothy. Add the fresh herbs.
Preheat the broiler.
In a medium skillet, heat the olive oil over medium-high heat and add the truffle butter, garlic and onions. Saute until the onions are golden in color. Then add the egg mixture and some salt and pepper. Let sit for a few minutes, and then add the cheeses and place in the oven. Broil the frittata until golden brown on top and cooked through. Garnish with the diced tomatoes placed in a heart shape on top of the frittata. Serve warm.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 10799,"Pesto Genovese Bunch fresh basil leaves, washed and dried 2 cloves garlic, crushed 1/2 cup/125 ml pine nuts, crushed 1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese Salt 1 cup/250 ml extra-virgin olive oil Instructions: Put basil, garlic, and pine nuts on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients and add to a jar. Add the Parmigiano cheese, salt, and 1/2 cup olive oil and mix all the ingredients well. Top up with the remaining extra-virgin olive oil. Cook's Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 10800,"Caramel Apple Tart 1 (9-ounce) box pie crust mix 3 Granny Smith apples, peeled and cored 3 Golden Delicious apples, peeled and cored Lemon juice, as needed 3/4 cup sugar 2 teaspoons pumpkin pie spice, plus 1/2 teaspoon 1 pinch of salt 1/4 cup butter, room temperature 1 cup heavy whipping cream 3 tablespoons powdered sugar Instructions: Prepare the pie crust according to package instructions. Roll the dough out between 2 pieces of waxed paper to 1/4-inch thickness. Invert a heavy bottom 10-inch nonstick skillet over the dough, trace the outside edge of the pan and trim the excess. Put the pie dough on a sheet tray, cover it in plastic wrap and refrigerate. Preheat oven to 375 degrees F. Slice each apple in 2 and place the halves in a bowl of water with a bit of lemon juice to keep them from browning. In a small bowl, combine the sugar with 2 teaspoons of pumpkin pie spice and the salt. Put the same skillet used to measure out the pie crust, over medium-high heat, and add the butter. Sprinkle 3/4 of the sugar mixture over the melted butter. Arrange the apple halves flat side down in the pan. Sprinkle the remaining sugar over the apples. Cook until the caramel syrup turns a deep golden brown color, about 15 minutes. Carefully arrange the chilled pie crust over the top of the cooked apples and use a spatula to tuck in the edges. Put the skillet in the oven and bake until the crust is cooked and is slightly brown in color, about 15 to 20 minutes. Remove the skillet from the oven and let it stand for around 5 minutes, then invert the pie onto a serving platter. In a medium bowl, using a hand mixer on medium speed, whip the heavy cream with the confectioners' sugar and the remaining 1/2 teaspoon of pumpkin pie spice until soft peaks form. Serve the warm tart on individual plates with a dollop of whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 10801,"Whole Salmon on the Grill with Fennel, Lemon, and Onions 1 (6 to 7 pound) whole salmon, gutted and scaled Sea salt 1 medium onion, peeled and thinly sliced 1 lemon, thinly sliced 1 small bunch copper fennel fronds or substitute regular fennel fronds 10 sprigs fresh thyme Olive oil, as needed All-purpose flour, as needed Instructions: Fire up the grill, with the coals lined up under the fish for direct grilling. Sprinkle sea salt generously in the cavity of the fish and over the skin, then stuff it with the onions, lemons, fronds, and herb sprigs. Tie butcher string around the fish in three or four places to hold the stuffing in. In between the string, make deep incisions with your knife through the thickest part of the fish on both sides, all the way down to the spine. (The fish will cook more quickly, and the smoke flavor will get inside the fish better.) Brush both the fish and the grill lightly with oil, dust the salmon skin on both sides lightly with flour, and place the salmon on the grill. Grill over medium-hot direct heat, with the cover on and the vents open. When the skin is browned on 1 side, use 2 large metal spatulas to loosen the salmon from the grate and carefully turn over. Continue cooking until just cooked through and an instant read thermometer inserted in the thickest part of the fish registers 135 degrees F to 140 degrees F, about 35 to 40 minutes total cooking time. Remove the fish from the grill and place it on a large platter. Allow the fish to cool for 5 minutes, then remove the butcher string and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 10802,"Ranch Dressing 2 cloves garlic 1/2 teaspoon kosher salt
1 cup prepared or homemade mayonnaise
1/4 to 1/3 cup buttermilk, plus more as needed
2 tablespoons minced fresh chives
2 tablespoons minced flat-leaf parsley leaves
1 teaspoon white wine vinegar
1 scallion, trimmed and thinly sliced
Freshly ground black pepper
Instructions: Mash the garlic and salt into a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic paste, mayonnaise, 1/4 cup buttermilk, chives, parsley, vinegar, scallions and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10803,"Spinach Frittata 4 large eggs 1/2 cup heavy cream Salt and freshly ground pepper 1 cup shredded Swiss cheese 1 cup grape tomatoes, halved lengthwise 2 tablespoons salted butter 1 small onion, finely chopped 4 cups baby spinach Instructions: Preheat the oven to broil. In a medium bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Fold in the cheese and tomatoes and set aside. In a medium oven-safe frying pan (I use a cast-iron skillet) over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until just wilted, about 2 minutes. Pour the egg mixture over the spinach and cook until almost set, 2 to 4 minutes. Transfer the pan to the oven and broil until golden brown on top, about 5 minutes. Remove from the oven and turn out onto a serving plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10804,"Mushroom and Marsala Casserole with Polenta Crust Handful dried porcini or mixed mushrooms 1/4 cup EVOO 1 pound portobello mushroom caps, gills scraped and caps sliced 8 ounces mixed fresh mushrooms, sliced 4 cloves garlic, sliced 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped A few sprigs fresh thyme, leaves stripped and finely chopped 1 carrot, grated or finely chopped 1 onion, chopped Salt and freshly ground pepper 2 tablespoons tomato paste 1/2 cup Marsala wine or dry sherry 1 1/2 cups milk 1 cup quick-cooking polenta 2 tablespoons butter 1/2 cup grated Parmigiano-Reggiano 2 cups shredded smoked scamorza or smoked provolone cheese Fresh flat-leaf parsley, for garnish Instructions: Preheat the oven to 400 degrees F. Cover the dried mushrooms with about 2 cups water in a small pot. Bring to boil, then reduce the heat and simmer to reconstitute them. Meanwhile, heat the EVOO in a Dutch oven over medium-high heat. Add the portobello and mixed fresh mushrooms and cook until darkened and tender, 15 to 20 minutes. Add the garlic, rosemary, thyme, carrots and onions, and season with salt and pepper. Cook, stirring, 7 to 8 minutes. Add the tomato paste and stir 1 minute. Add the Marsala and deglaze the pan, scraping up the browned bits from the bottom. Add the soaked dried mushrooms and most of the cooking broth, leaving behind the last few spoonfuls as grit may settle there. Transfer the stew to a 10 to 12-inch casserole dish. Heat the milk and 1 1/2 cups water to a simmer in a large saucepan. Whisk in the polenta and cook, whisking, until thickened. Remove from the heat while the polenta is still pourable and stir in the butter, Parmesan and salt and pepper to taste. Pour the polenta over the mushrooms in the casserole dish. Top with the smoked cheese and sprinkle with parsley. Cover the casserole with foil and bake for 20 minutes. Uncover and bake until golden and bubbly on top, 15 to 20 more minutes. Cook's Note: If you are not serving the casserole immediately, assemble it but do not bake. Cool, then store in the refrigerator. Bake as directed before serving.; ","[Chardonnay, Pinot Grigio, Barbera, Gavi]

" 10805,"Lavender Tangerine Dream Cupcakes 3/4 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup tangerine juice 1/3 cup canola oil 1 tablespoon white vinegar 1 tablespoon orange extract 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 1/2 tablespoon poppy seeds 3 cups powdered sugar 1/2 cup vegetable shortening, such as Organic Spectrum 1/2 tablespoon lavender extract Pinch salt 3 tangerines, peeled and slices separated, for garnish Instructions: For the cake: Preheat the oven to 350 degrees F 15. Line a cupcake pan with 12 regular-size cupcake liners or 24 mini cupcake liners.
For the cake: Mix the flour, granulated sugar, baking soda and salt in a medium bowl. Combine the tangerine juice, canola oil, vinegar, orange extract and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the dry ingredients. Add the poppy seeds. Once all the dry ingredients are incorporated, turn the mixer up to second speed and mix well. Turn the mixer off.
Fill the cupcake liners half full with batter. Bake until baked through, about 20 minutes. Cool the cupcakes completely.
For the frosting: Whip the powdered sugar, vegetable shortening, 1/4 cup water, lavender extract and salt in a bowl with an electric mixer. Add additional water in very small amounts to get the creamy consistency if it is too thick. Put the frosting in a pastry bag and cut off 1/2-inch off the top.
To assemble: Frost each cupcake with the lavender frosting. Place a tangerine slice on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 10806,"How to Cook Pasta 1 pound pasta (your choice) Instructions: Bring salted water to a boil. Add your pasta and stir for 15 to 20 seconds to prevent pasta from sticking to itself. Around the 10 minute mark take a noodle and bite it in 1/2. There should be a little bit of white, uncooked noodle in the centre. Drain pasta and mix in with sauce to finish cooking. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 10807,"Seared Shrimp Salad with Sauteed Ramps and \Pickle\ Vinaigrette 3 tablespoons white wine vinegar Juice of 1 lemon 1 tablespoon honey 1 tablespoon Dijon mustard 1/2 cup extra-virgin olive oil 1/2 cup vegetable oil 2 medium-size dill pickles, ends trimmed, halved lengthwise and cut into thin slices 1 tablespoon vegetable oil 12 (U-10) shrimp, 1 to 1 1/4 pounds, shelled and deveined Kosher salt and freshly ground white pepper 2 tablespoons extra-virgin olive oil 24 spring ramps (or substitute scallions), ends trimmed, washed and dried Instructions: 2 oranges, skinned and broken into sections Make the dressing: In a bowl, combine the white wine vinegar, lemon juice, honey and mustard. Whisk to blend. Season with salt and pepper, to taste. Slowly whisk in the olive oil and the vegetable oil. Stir in the pickle slices and taste for seasoning. Set aside. Cook the shrimp: Heat a large skillet, over medium heat, and add the vegetable oil. Season the shrimp on both sides with salt and pepper, to taste. When the oil begins to smoke lightly, add the shrimp, in a single layer. Cook for 1 to 2 minutes and then turn them on the other side. Cook for an additional 1 to 2 minutes. Transfer the shrimp, and a little bit of the oil from the pan, to a bowl. Drizzle them with some of the dressing and set aside. Cook the ramps: In a large skillet, add the olive oil and the ramps and season with salt and pepper, to taste. Cook over high heat for 30 seconds, stirring constantly, to wilt the ramps. Cook for an additional minute and then transfer them to a bowl. Arrange the ramps on 4 plates and drizzle with remaining dressing. (Or, alternatively, on a large serving platter.) Top each serving with some shrimp and sections of orange. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 10808,"Chocolate-Dipped Cookies 1 1/4 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 2/3 cup sugar 1 large egg 1 teaspoon pure vanilla extract 4 ounces milk chocolate, chopped Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined. Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 10809,"Vegetarian Stir Fry Grilled Pizza 1 package yeast or 2 teaspoons fresh yeast 2 teaspoons sugar 2 teaspoons salt 1/4 cup warm water 4 cups all-purpose flour 1/4 teaspoon five spice powder 1 1/2 tablespoons canola oil 1/2 tablespoon sesame oil 1 3/4 cups warm water Canola oil to cook 1 tablespoon minced garlic 1/2 tablespoon minced ginger 2 large red onions Salt and black pepper to taste 2 cups sliced shiitake mushrooms 1 cup sliced yellow zucchini 1 cup sliced green zucchini 2 tomatoes, thinly sliced 1/3 cup Thai basil chiffonade 2 cups grated mozzarella cheese Instructions: The following recipes are good for 2 pizzas. For the dough: In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let stand 5 minutes until foamy. In a mixer with a dough hook, mix flour and five spice powder. While mixer is running, slowly pour in yeast mixture, oils and the rest of the water; knead on low speed for 8 to 10 minutes. Stop mixer when the dough forms a smooth and firm ball. Divide dough into 6 balls and place on sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen; let balls double in size, about 2 hours. Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter. Take a floured rolling pin and roll out to a little less than a 1/4-inch thick. The final diameter will be 8 to 10 inches. On a low grill, brush on a little canola oil and mark one side. Brush oil on the raw side and flip. Immediately place toppings and cover with a lid to help retain the heat and assist the cheese melting process. Carefully watch the pizza. If the grill is too hot, the bottom will burn before the pizza is ready. If this occurs, you can place the pizza on a tray and use the broiler of an oven to finish the melting. For the pizza: In a hot wok coated with oil, stir-fry garlic, ginger and onions. Season with salt and pepper and cook until onions are caramelized. Add mushrooms and zucchini and stir-fry until soft. Check for seasoning. Place filling on top of a grilled pizza dough. Cover with tomato slices and basil. Cover with cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 10810,"Frozen Strawberry Cheesecake Croquettes 1 pound cream cheese, at room temperature 1 lemon, zested and juiced 1 teaspoon pure vanilla extract 2/3 cup sugar 1/4 cup sour cream 1 tablespoon powdered gelatin 2 tablespoons water 3/4 cup heavy cream, whipped 12 strawberries, green tops removed 1 cup crushed vanilla wafers or graham cracker crumbs 1 cup ground walnuts Instructions: Beat the cream cheese, lemon zest and juice, vanilla, and sugar together until very smooth. Mix in the sour cream. Sprinkle the gelatin over the water in a small bowl and set aside for 5 minutes. Warm in the microwave for 30 seconds (or in a saucepan over medium heat) and stir to dissolve. Quickly mix into the cream cheese mixture. Fold the whipped cream into the cream cheese mixture.
Pour 1/2-inch of this filling into each of 24 ice-cube compartments. Freeze 15 minutes to firm up. Meanwhile, cut the strawberries in half. Place a strawberry half in each compartment. Pour the filling over the berries to cover and fill each compartment to the top. Freeze at least 3 to 4 hours. (The recipe can be made up to this point, wrapped, and kept frozen up to 3 days in advance.)
Stir together the crushed wafers and walnuts on a plate. When ready to serve, pop out the croquettes and roll in the crumb coating. Place in frilled paper cups or stick each one with a toothpick, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10811,"Savory Herb and Parmesan Rolls 1/2 cup whole milk 1 teaspoon active dry yeast (1/2 packet)
2 tablespoons plus 1 teaspoon granulated sugar 2 tablespoons unsalted butter, plus more for the bowl 1 large egg yolk
2 cups all-purpose flour, plus more for dusting 1/4 teaspoon kosher salt
1 cup finely grated Parmesan 1/2 cup finely sliced scallions 1/2 cup finely chopped fresh parsley 1 clove garlic, grated 6 tablespoons unsalted butter, softened Kosher salt and freshly ground black pepper
Hot honey and flakey sea salt, for serving Instructions: Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam. While you\u2019re waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix. In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour. For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper. Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside. On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes. Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 10812,"Homemade Chicken and Vegetable Soup 2 tablespoons olive oil Pinch crushed red pepper 1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass) 3 quarts chicken stock
1 pound assorted small dried pasta shapes, such as stars, tubes, shells, etc. 12 small thermoses
Creole seasoning, recipe follows 1 1/2 cups chopped onions 1 cup chopped celery 1 cup diced carrots 1/2 cup chopped green onions 2 tablespoons minced garlic 1/4 cup fresh parsley leaves 2 tablespoons chopped fresh basil 4 bay leaves 2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice 1 1/2 cups torn spinach leaves, cleaned and stemmed 1 cup finely chopped fresh parsley leaves 12 small resealable plastic snack bags 2 1/2 tablespoons paprika 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 2 tablespoons salt 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 10813,"Flowering Tree Cocktail, Featuring Grapes from California 1 1/2 ounce Zubrowka Vodka (If unable to find, put 2 stalks of lemongrass in your favorite vodka and let sit for 48 hours.) 3/4 ounces sake 1/2 ounces fresh lemon juice 1/2 ounces Orgeat (almond syrup) 8 to10 grapes from California Ice Soda water Instructions: Put a handful of California grapes (any color works, but red are particularly striking) in a pint-size bar glass. Muddle for half a minute to break down the grapes, releasing their juices and separating the skins from the flesh a bit. Add remaining ingredients, except for soda, to the glass. Add ice and top with a bar shaker and shake vigorously. Pour into serving glass. Top with a splash of soda water. Skewer three or four California grapes and place on top of the glass as garnish. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 10814,"Fresh Ginger Syrup 1 lemon 2 cups coarsely chopped fresh ginger with peel, about 8 ounces 1 cup sugar 2 cups water Instructions: Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor. Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 10815,"That Chocolate Cake Unsalted butter and flour for pans 2 cups granulated sugar 1-3/4 cups all-purpose flour 3/4 cup SCHARFFEN BERGER unsweetened natural cocoa powder 1 teaspoon salt 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 2 large eggs, lightly beaten 1/2 cup canola oil 1 cup whole milk 1 cup boiling water 1-1/4 cups granulated sugar 1 cup heavy cream 5 ounces SCHARFFEN BERGER 99% Cacao Unsweetened chocolate, finely chopped 8 tablespoons (4 ounces) unsalted butter, cut into 1/2-inch pieces 1 teaspoon pure vanilla extract Instructions: To make the cake: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Mix in the eggs, oil, and milk. Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy. Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely. When the cakes have cooled, check the frosting. It should have the consistency of mayonnaise. If it is still too thin, allow it to cool longer. To make the frosting: In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes. Add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla. To frost the cake: Place one cake layer on a serving plate. Spread the frosting with a hot palette knife or icing spatula to give the frosting a beautiful shine. Run the knife under hot tap water and dry with a towel. Spread about 3/4 cup of the frosting over the top of the first layer. Top with the second layer. Spread the remaining frosting over the top and sides of the cake, heating the knife again as necessary. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 10816,"Potato Carrot Pancake 2 tablespoons olive oil 2 russet potatoes, grated 1 carrot, peeled and grated 1 tablespoon chopped parsley Salt and pepper Instructions: Heat oil in small non-stick skillet over medium high heat. In a large bowl stir together the potatoes, carrot, parsley and salt and pepper. Add vegetable mixture to hot skillet and flatten with a spatula. When pancake has browned flip over and continue to brown. Reduce heat and cook pancake until crisp on outside and tender on the inside about 5 minutes per side. ","[Chardonnay, Sauvignon Blanc, Riesling]" 10817,"Turkey and Bacon Chili 1 tablespoon vegetable oil 4 pounds ground turkey 2 large onions, chopped 3 cloves garlic, crushed 2 cups chicken stock 1 cup hot sauce, such as Frank's Hot Sauce 1/2 cup canned chipotles, diced 1/4 cup tomato paste 3 tablespoons chili powder 1 teaspoon ground cumin
1 pound bacon, cooked and chopped Salt 1 ripe avocado, sliced Tortilla chips, for serving Instructions: Heat the oil in a large pot over medium heat. Add the turkey and cook until the color changes, about 5 minutes. Next add the onions and cook till translucent. Then add the garlic and cook for another 2 minutes. Next add the stock, hot sauce, chipotles, tomato paste, chili powder and cumin. Cook it on very low heat, covered, for about 40 minutes. Add three-quarters of the bacon, saving one-quarter for garnish, and cook for an additional 20 minutes, uncovered. Add salt if needed. Serve topped with the chopped bacon and sliced avocado with tortilla chips. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 10818,"Sour Cream Mashed Potatoes 3 pounds boiling potatoes, peeled Kosher salt 1 1/2 cups milk 6 tablespoons unsalted butter 1/2 cup sour cream 1/2 teaspoon freshly ground black pepper Instructions: Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done. As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 10819,"Fortune Filled Cigar Cookies 4 egg whites 1 cup all-purpose flour 1 cup confectioners' sugar 1/4 cup milk 1/4 cup butter, melted 2 teaspoons vanilla extract 1 1/2 cups semisweet chocolate chips Instructions: For the cookies: Preheat the oven to 250 degrees F. Whisk the egg whites in a bowl just until mixed. Sift in the flour and the confectioners' sugar and whisk until combined. Slowly incorporate the milk, melted butter, and the vanilla extract. On a well-greased sheet pan or silpat, add tablespoons of batter equally spaced apart from one another. Spread each thin and in a rectangular shape, using the back of a spoon. Bake the wafers just until brown around the edges, about 4 to 8 minutes. With a flexible knife or metal spatula, lift the wafers off the baking sheet while they are still hot. If they cool down, warm them briefly in the oven. Working quickly, curl the hot wafers at once around a pencil. If they harden while shaping, return them to the oven briefly until they soften. For the chocolate: On a low simmer in a double boiler, melt the chocolate chips. Dip the end of each cigar cookie into the chocolate and place on a well-greased cookie sheet to cool. Tuck a fortune message into the inside of each of the cookies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 10820,"Black Russian Munich Style 6 ounces heavy cream 8 ounces vodka
4 ounces coffee liqueur
4 espresso beans
Instructions: Prepare 4 martini glasses by chilling them in the fridge for 30 minutes. Add the heavy cream to a shaker with 3 ice cubes and shake to lightly whip. In a separate cocktail shaker filled with ice, add the vodka and coffee liqueur. Shake vigorously, then strain into the chilled glasses. Top each with a layer of the cream. Use a rasp grater to grate 1 espresso bean over the top of each cocktail and serve immediately. ","[Chardonnay, Brandy, Rum, Cognac]" 10821,"Moroccan Harissa Roast Cauliflower 5 dried New Mexico chiles (about 1 ounce) 4 dried guajillo chiles (about 1 ounce)
2 cups boiling water 1/4 teaspoon whole coriander seeds 1/4 teaspoon whole cumin seeds 2 tablespoons vegetable oil, plus more for roasting 3 cloves garlic, roughly chopped Juice of 1/2 lemon (about 1 tablespoon) Kosher salt and freshly ground pepper 1 large head cauliflower, cut into 2-inch florets (about 8 cups) 1/4 cup lightly packed fresh cilantro leaves Instructions: Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes. Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside. Preheat the oven to 450 degrees F. In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes. Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Serve with the remaining 1/4 cup harissa on the side for dipping. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 10822,"Ultimate Spicy Nachos 2 tablespoons unsalted butter 2 cloves garlic, chopped 1 jalapeno, seeded and minced 2 tablespoons all-purpose flour 1 cup whole milk 4 cups coarsely grated pepper jack 1 teaspoon prepared mustard or whole-grain mustard Salt and freshly ground black pepper 2 boneless, skinless chicken breasts, cooked 1 cup your favorite barbecue sauce 8 cups tortilla chips (about 1 large bag) 1 cup chopped pickled jalapenos 3 tablespoons chopped fresh cilantro 1 cup sour cream or nonfat Greek yogurt Instructions: For the sauce: In medium saucepan over medium heat, add the butter, garlic and jalapeno. Saute for 3 minutes, and then sprinkle in the flour. Cook, stirring frequently, until you create a blond roux, about 5 minutes. Add the milk, cheese and mustard and use a whisk to stir all together. Season with salt and pepper and let cook for 5 minutes on low. For the nachos: Shred the chicken and place into a medium bowl. Pour in the barbecue sauce and mix well to combine. Arrange the tortilla chips on a platter and spread the chicken over the chips. Pour the warm cheese sauce over the top and sprinkle with the jalapenos and cilantro. Garnish with dollops of the sour cream. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 10823,"Smeared Tomato Bruschetta with Extra-Virgin Olive Oil, Torn Basil, and Salt 6 vine ripened tomatoes 6 cloves garlic, whole 1 bunch basil, torn Drizzle of quality extra-virgin olive oil Slices of grilled country bread Finely ground salt Freshly ground black pepper Instructions: Cut the tomatoes in half and arrange on a platter with the garlic and torn basil. Drizzle some olive oil on top of the bread slices. Rub the bread with some garlic. Squeeze and rub the tomato on the bread. Finish with the basil and a little salt and pepper. Chef's note: These bruschetta should be prepared at the last minute. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 10824,"Caramelized Pineapple and Creme Caramel with Banana Ice Cream 1 cup sugar, plus 3 tablespoons 2 drops vanilla extract 10 ounces warm milk 2 egg yolks 3 eggs 1/4 pineapple, peeled, cored, sliced 1/4-inch thick 1/4 cup raisins 1/2 cup orange juice 1/4 cup rum 3 drops vanilla extract 6 scoops banana ice cream, store bought Instructions: Preheat oven to 275 degrees F.
Begin by making the caramel as this is needed for the creme caramel and the pineapple. Place 1 cup of sugar in a heavy saucepan over high heat and cook until a bronze color. Swirl the pan as it begins to color to mix the sugar and caramel. Once the caramel has reached its color, very carefully pour a little of the caramel, just enough to cover the bottom, into 6 (2-ounce) timbales or ramekins.
Using the remaining caramel, add the orange juice, rum, and vanilla extract to the pan. Return to the stove to dissolve the caramel. When all is melted, pour the caramel mixture over the pineapple slices and combine all of the ingredients for the pineapple marinade. Allow the mixture to cool for approximately 3 to 4 hours and refrigerate.
To make the creme caramel, combine the warm milk and vanilla. In a separate bowl, combine the egg yolks, eggs, and remaining 3 tablespoons of sugar and beat well. Mix the warm milk and the egg mixture well to make a thin custard. Pour the custard into the ramekins, place in a deep tray, fill with 1 inch of hot water, and place in the oven for approximately 20 to 25 minutes until set. Remove from oven and allow to cool completely.
To serve, use a small knife and score the outside rim of the ramekins to help release the creme caramels. Turn creme caramels onto a plate, add a few slices of caramelized pineapple and raisins, drizzle a little of the juice around the plate, and finish with a scoop of banana ice cream.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 10825,"Mongolian Ginger Beef 1/4 cup canola oil 1/4 cup fermented black beans rinsed and drained 2 tablespoons minced garlic 1 cup chicken broth 2 tablespoons soy sauce 1/4 cup rice wine 2 teaspoons sugar 1 tablespoon cornstarch 2 tablespoons water 1 cup soy sauce 1 tablespoon chopped fresh garlic 1/4 teaspoon sesame oil 1 teaspoon ground black pepper 2 pounds beef flank steak 1/2 cup julienne red peppers, about 3-inch long strips 1/2 cup julienne green peppers 1/2 cup julienne onions 1 cup broccoli florets, blanched 1 cup black bean garlic sauce Green onions, for garnish Steamed jasmine rice, for serving Instructions: For black bean sauce: Heat a wok or heavy skillet over medium-high heat. Add the oil, black beans and garlic. Stir-fry for 30 seconds. Add the chicken stock, soy sauce, rice wine, and sugar. Bring mixture to a boil stirring often. Mix cornstarch with water to create a slurry. Add to mixture and stir until sauce thickens. For Mongolian Ginger Beef: Combine soy sauce, chopped garlic, sesame oil and black pepper in a large mixing bowl and whisk together. Slice flank steak on a bias, approximately 1/8-inch thick. Add to marinade, cover, and refrigerate for a minimum of 2 hours. Lightly oil Mongolian grill or wok. Grill the beef for 2 minutes. Add the peppers, onions, and broccoli. Continue cooking for 1 to 2 minutes until beef is cooked throughout. Add sauce and toss with beef mixture. Coat well and remove from heat. Garnish beef with green onion straws and serve with steamed jasmine rice. ","[Syrah, Malbec, Tempranillo, Grenache Blanc]" 10826,"Spinach Souffle-Phyllo Cups 5 sheets phyllo dough Olive oil cooking spray 1 package (12 oz.) spinach souffle (recommended: Stouffers) 1 tablespoon lemon juice 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1 (2-ounce) package crumbled feta cheese Instructions: Preheat oven to 350 degrees F. Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets. Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes. Remove plastic cover from spinach souffle and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper. Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 6 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10827,"Spicy Cool Cucumber Condiment 2 cucumbers, peeled, seeded and sliced 1 red bell pepper, finely chopped 2 teaspoons sugar 1/4 cup rice wine vinegar Salt Tabasco 3 tablespoons olive oil Instructions: In small bowl combine cucumber, red pepper, sugar and vinegar. Add salt to taste. Add a splash of Tabasco, and drizzle in oil. Toss to coat. Serve. ","[Riesling, Gewrztraminer, Pinot Grigio]" 10828,"Shrimp Pad Thai 8 ounces flat rice noodles Olive oil 4 ounces basil leaves left as whole, stems removed 1 pound, peeled and deveined shrimp 4 ounces firm tofu, cubed 2 eggs, beaten 2 cloves garlic, minced 1/2 teaspoon habenero pepper, minced 1/2 cup fish sauce 3 tablespoons brown sugar 2 tablespoons, finely chopped lightly salted peanuts 1/2 cup bean sprouts 1/ cup mint leaves 2 limes, cut into wedges Instructions: Noodles: Soften in water according to directions on package - normally 30 to 45 minutes in cool water. Drain and set aside. Pad Thai: Heat wok over high heat, add 2 tablespoons of the oil. When the oil is shimmering, add the basil and fry until crisp. Transfer the basil to a paper towel. Meanwhile, add 1 tablespoon of oil to wok, then add shrimp and tofu and stir-fry until the shrimp begins to become opaque, about 2 minutes. Add the eggs and scramble quickly. Transfer the mixture to a plate and wipe out the wok with a clean, dry cloth. Heat the wok and add the remaining 2 tablespoons of oil. When the oil is hot, add the garlic and habenero pepper and cook for 20 seconds. Add the fish sauce and brown sugar and heat through. Add the noodles and toss until the noodles have absorbed most of the sauce. Add peanuts, bean sprouts and reserved tofu, shrimp, and eggs and toss. Transfer mixture on a serving platter. Garnish with lime, basil and mint. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 10829,"Ricotta Gnudi With Oxtail Ragout Ricotta Gnudi: 1 cup grated Parmesan 1 cup ricotta cheese 1 tablespoon kosher salt 1 teaspoon ground nutmeg 1 teaspoon fresh cracked black pepper 2 eggs 1 egg yolk 1/2 cup all-purpose flour 2 teaspoons fresh minced chives 4 cups semolina flour Ragout: 5 pounds oxtail 2 tablespoons black peppercorns 6 bay leaves 2 carrots, diced 2 celery stalks, diced 2 onions, diced 1 bunch fresh thyme 3 cups ruby port wine 6 cups veal stock, reduced Instructions: For the gnudi: Mix together the Parmesan, ricotta, salt, nutmeg, pepper, eggs and egg yolk until light and airy. Fold in the flour and chives. Roll the gnudi dough into 1-inch balls and place on a baking sheet. Cover completely with the semolina flour and refrigerate overnight. For the ragout: Preheat the oven to 300 degrees F. Saute the oxtails on all sides in a braising pan until rendered crispy, and then remove from the pan. Add the peppercorns, bay leaves, carrots, celery, onions and thyme and saute for 5 minutes, and then return the oxtails to the pan. Pour in the port and simmer for 5 minutes. Add the veal stock and return to a simmer. Transfer the pan to the oven and cook, uncovered, until tender and the meat easily pulls off the bone, turning the oxtails every 30 minutes, about 2 hours total. Remove the oxtails from the liquid and cool to room temperature. Pick the meat from the bones. Meanwhile, simmer the braising liquid over high heat until it becomes a think sauce consistency, and then strain through a fine mesh sieve. Add the oxtail to the sauce and keep warm. Bring a large pot of water to a boil. Poach the gnudi until they float to the top, about 5 minutes. Drain and serve on top of the oxtail ragout. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 10830,"Goi Ga One 5-pound whole chicken One 2-inch piece fresh ginger 2 medium red onions Kosher salt and freshly ground black pepper 1/2 large head of white cabbage (from about a 3-pound head) 1/2 small head purple cabbage (from about a 2-pound head) 3 tablespoons distilled white vinegar 2 tablespoons extra-virgin olive oil 1/3 cup sugar 6 cloves garlic 6 limes 2 red Thai bird chiles 1/3 cup Asian fish sauce 1 cup fresh mint leaves 1 cup fresh Thai basil leaves 1/2 cup roasted salted peanuts 1/2 cup store-bought fried shallots or onions Fried shrimp chips, for serving Instructions: Place the chicken breast-side up in a high-sided pot that fits the chicken snugly. Fill the pot with cold water to about 1 inch above the chicken and bring to a boil over medium-high heat. While waiting for the water to boil, cut the ginger into very thin rounds, peel and quarter 1 of the onions and add them and 1 tablespoon salt to the pot. Once the water reaches a boil, reduce to a simmer and cook, skimming and discarding any scum that floats to the surface of the poaching liquid, until an instant-read thermometer inserted between the breast and thigh of the chicken reads 165 degrees F, 30 to 35 minutes. (To take the temperature, use a pair of sturdy tongs to carefully lift the chicken out of the hot poaching liquid and insert the thermometer between the breast and thigh.) While the chicken is cooking, core the white and purple cabbages, very thinly slice them into ribbonlike strands and place the sliced cabbage in a large bowl; set aside. Fill a second large bowl a little more than halfway with equal parts ice and water, and use the tongs to add the cooked chicken to it; reserve the pot and poaching liquid. Leave the chicken in the ice water to cool completely, about 10 minutes. Meanwhile, peel, halve and very thinly slice the remaining onion, and place it in a small bowl. Add the vinegar, oil, 1 teaspoon of the sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Use your hands to gently massage the vinegar mixture into the onions until they begin to wilt slightly. Let the marinated onions sit at room temperature for at least 15 minutes and up to overnight. Discard the ice water, but keep the chicken in the bowl. Remove and discard the skin. Shred the chicken into large bite-size pieces; set aside. Add the chicken carcass to the poaching liquid, and return it to a simmer. Cook for 30 minutes, skimming off any fat and/or scum that floats to the surface. Strain the poaching liquid over a large bowl; discard the solids. Let this flavorful broth cool completely, and reserve it for another purpose. (It can be frozen in an airtight container for up to 3 months.) While the broth is cooking, make the dressing: Cook the remaining sugar and 1/4 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Remove to a small bowl and let cool slightly. While the sugar mixture is cooling, finely grate the garlic, halve and juice the limes (about 1/2 cup of juice total) and slice the chiles into thin rounds. Whisk the fish sauce into the cooled sugar mixture; add the garlic, lime juice and chiles. To assemble the salad, add the chicken, marinated onions (and any residual liquid) and lime dressing to the cabbage bowl. Tear the mint and basil leaves into the bowl, and gently toss to combine. Season with additional fish sauce if needed. Let the salad sit for 15 minutes so the flavors can marry, then transfer to a large platter. Place the peanuts and fried shallots in separate piles beside the salad. Just before serving, gently toss together the salad, peanuts and fried shallots and any liquid that has accumulated at the bottom of the platter (the liquid has a lot of great flavor). Serve with the fried shrimp chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 10831,"Posole Verde 3 tablespoons canola oil 1 white onion, chopped 1 tablespoon chopped garlic 1 tablespoon toasted cumin seeds, ground 1/2 teaspoon toasted anise seeds, ground 9 cups chicken stock 5 boneless, skinless chicken breast halves 4 Yukon gold potatoes, diced 3 (15-ounce) cans white hominy 2 roasted, peeled and seeded poblano peppers 1 jalapeno, seeded and chopped 5 chiles de arbol, seeded 3/4 pound tomatillos, husked and quartered 1/2 bunch chopped cilantro leaves, plus more for garnish 4 leaves romaine lettuce 1/2 tablespoon Mexican dried oregano 1/2 tablespoon chopped garlic Salt and freshly ground black pepper Sliced avocado, for garnish Sliced radishes, for garnish Queso fresco, for garnish Instructions: Heat the canola oil in a heavy-bottomed stockpot over medium-high heat.
Add the onions and garlic and cook until translucent. Stir in the cumin and anise, then add the chicken stock and chicken.
Simmer until the chicken is cooked through. Remove the chicken to a cutting board and let cool.
Add the potatoes and hominy and simmer until the potatoes are tender.
Shred the cooled chicken.
Combine the poblanos, jalapenos, chiles de arbol, tomatillos, cilantro, romaine, oregano, garlic, salt and pepper, to taste, in a blender. Blend on high until all of the ingredients are well combined.
Add the blended mixture to the stockpot along with the shredded chicken and cook for about 5 to 8 minutes. Season with salt and pepper, to taste.
Ladle the posole into shallow bowls and garnish each serving with slices of avocado, thinly sliced radish, queso fresco, and chopped cilantro. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 10832,"Poppy Seed-Lemon Twists All-purpose flour, for dusting 1 batch Basic Sweet-Roll Dough, recipe follows 1 cup canned poppy seed filling (found in the baking aisle)
1 1/2 cups confectioners' sugar 4 tablespoons unsalted butter 1 tablespoon fresh lemon juice 1 teaspoon finely grated lemon zest 1 tablespoon milk 1/2 teaspoon vanilla extract Pinch of salt 1/2 cup whole milk 1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons) 1/4 cup sugar 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing 1 large egg yolk 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour, plus more for dusting 3/4 teaspoon salt 1/2 teaspoon freshly grated nutmeg (optional) Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Make the twists: On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on one of the long sides. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border. Using a chef's knife, cut the log crosswise into 12 rounds, 1 1/2 inches wide each. Dampen your hands, then stretch and pat each round into an oval shape. Twist each oval in the middle to form a figure-eight shape. Place on the prepared baking sheets. Cover loosely with plastic wrap and set aside in a warm place until plump, 20 minutes. Uncover the dough and retwist, if necessary. Bake until golden, about 20 minutes, switching the position of the baking sheets halfway through. Transfer to racks and let cool slightly on the baking sheets. Make the glaze: Combine the confectioners' sugar, butter, lemon juice and zest, milk, vanilla and salt in a microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds; stir until smooth. Brush on the twists. Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10833,"Exotic Lamb Burgers 1 1/2 pounds ground lamb 1/4 to 1/2 teaspoon ground cinnamon Salt and freshly ground black pepper 1/4 cup soft fresh goat's cheese (or cream cheese for kids) 2 tablespoons chopped chives Roughly chopped fresh mint or cilantro for garnish Fine mince of hot jalapeno pepper if you wish Instructions: In a mixing bowl combine the ground lamb with the cinnamon and season to taste with salt and pepper. Saute a bit of the mixture to taste if seasoning is right or not. Mix the goat's cheese with the chives. Divide the lamb into 4 portions and shape each one into a patty. Press your thumb in the center to create a pocket in the burger. Take about a tablespoonful of the cheese mixture and set it in the indentation. Enclose the lamb patty around the cheese to enclose it completely. Either grill, broil or saute them for about 4 minutes a side. To serve, spread some cole slaw in the center of a dinner plate and spread around. Center lamb over cole slaw and dust top with mint or cilantro and jalapeno pepper. ","[Shiraz, Malbec, Tempranillo, GSM Blend]" 10834,"Sheet-Pan Apple-Spice Pancake 1/3 cup granulated sugar 1/3 cup packed light brown sugar 2 teaspoons apple pie spice 3 tablespoons unsalted butter, at room temperature 3 Golden Delicious or Gala apples, peeled, cored and sliced into 1/4- to 1/2-inch-thick rounds 1 3/4 cups all-purpose flour 1 cup whole-wheat flour 1 tablespoon baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups whole milk 3/4 cup whole-milk Greek yogurt 2 large eggs 1 1/2 teaspoons pure vanilla extract 1 cup confectioners' sugar 5 teaspoons apple cider 1/4 teaspoon apple pie spice Maple syrup and/or whipped cream, for serving Instructions: Make the pancake: Preheat the oven to 450 degrees F. Mix the granulated sugar, brown sugar and pie spice in a large bowl. Rub a rimmed baking sheet with 2 tablespoons butter and arrange the apple slices on top in a single layer; sprinkle with 1/3 cup of the sugar mixture. Bake until the apples are tender and the baking sheet is mostly dry, 25 to 30 minutes. Meanwhile, whisk both flours, the baking powder, baking soda and salt into the remaining sugar mixture. Whisk the milk, yogurt, eggs and vanilla in a separate bowl. Stir the milk mixture into the flour mixture. Pour the batter over the apples and gently spread to cover. Bake until dry on top and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Brush with the remaining 1 tablespoon butter. Let cool 15 minutes. Make the glaze: Stir the confectioners' sugar, cider and pie spice in a bowl. Drizzle over the pancake. Cut into squares, invert onto plates and serve with maple syrup and/or whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 10835,"Spinach and Mushroom Lasagna 2 15-ounce containers part-skim ricotta cheese 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 8 ounces cremini mushrooms, sliced 2 tablespoons chopped fresh parsley or basil Kosher salt and freshly ground pepper 1 1/2 pounds part-skim mozzarella cheese, shredded (about 6 cups) 1/2 cup grated parmesan cheese (about 1 ounce) 1 32-ounce jar marinara sauce 12 to 18 lasagna noodles (not no-boil) Instructions: Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan. Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture. Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 10836,"Florentine Mac and Cheese and Roast Chicken Sausage Meatballs Salt 1 pound cavatappi corkscrew shaped hallow pasta 1 1/2 pounds ground chicken Black pepper 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped 2 teaspoons fennel seeds 3 cloves garlic, grated 1 teaspoon crushed red pepper flakes 1 cup ricotta cheese 1 1/2 cups grated Parmigiano Reggiano, divided 1 egg 3/4 cup bread crumbs, plus more, if needed* 3 tablespoons extra-virgin olive oil, divided 2 boxes, 10 ounces, chopped frozen spinach 3 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock 1 cup whole milk 1/8 teaspoon grated nutmeg, eyeball it Instructions: Preheat oven to 450 degrees F. Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid. While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together. Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear. Defrost spinach in microwave 8 to 10 minutes on \defrost\ setting depending on the microwave. Place the boxes in a shallow dish to catch any run off. While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting. Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid. Toss pasta with the spinach-white sauce and adjust seasonings. Serve Florentine Mac-n-Cheese with 2 meatballs per person along side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 10837,"Chocolate Covered Cherries 40 maraschino cherries with stems (packed in very heavy syrup), drained well 1 cup (6 ounces) semisweet chocolate morsels 1 cup (6 ounces) white chocolate morsels Instructions: Line a cookie sheet with parchment paper or waxed paper. Pat cherries dry with paper towels. Melt chocolates separately in stainless steel bowl set over pan of simmering water, stirring until smooth. Holding stem of cherry, dip cherry into melted chocolate to coat. You can coat half of cherry in white chocolate and half in semisweet chocolate, if desired. Transfer chocolate-dipped cherry to prepared cookie sheet. Repeat with remaining cherries and melted chocolate. Refrigerate for about 40 minutes, or until set. ","[Riesling, Moscato, Tawny Port, Ruby Port]" 10838,"Celery Potato Soup 3 Tablespoons (45 ml) vegetable or olive oil 1 pound (454 g) chopped celery ? cup (80 g) chopped onion 2? cups (600 ml) vegetable stock 1 cup (240 ml) low fat buttermilk 2 (450 g) medium Russet potatoes, cooked and quartered 3 garlic cloves, roasted, peeled Salt and freshly ground black pepper, to taste Instructions: 1.Saute celery and onions in oil until softened. 2.Add vegetable broth and let simmer for about 25 minutes. 3.Place cooked ingredients, buttermilk, potatoes, garlic, salt, and pepper into the Vitamix container in the order listed and secure lid. 4.Select Variable 1. 5.Turn machine on and slowly increase speed to Variable 10, then to High. 6.Blend for 2 minutes. 7.Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10839,"Charred Corn Relish 4 ears corn, shucked 1 English cucumber, diced 1 small red bell pepper, diced Kosher salt 2 cups apple cider vinegar 1/2 cup sugar 1 tablespoon mustard seeds 1/2 teaspoon ground turmeric 3 scallions, sliced Instructions: Preheat a grill to high. Grill the corn, turning, until charred all over, about 8 minutes; let cool slightly, then cut off the kernels. Toss the cucumber and bell pepper with 2 teaspoons salt in a colander. Let drain 30 minutes, then pat dry with paper towels. Bring the vinegar, sugar, mustard seeds, turmeric and 1 tablespoon salt to a boil in a large skillet. Reduce the heat and simmer until the liquid is reduced to about 1 cup, 8 to 10 minutes. Add the cucumber and bell pepper; simmer until slightly softened, 3 minutes. Stir in the corn and scallions; let cool. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 10840,"\Ono-lishious: Grilled Sesame Chicken Satay Papaya Salad with Hoisin Balsamic Vinaigrette 4 to 6 large chicken breast, cut into 1-inch cubes 1/4 cup olive oil 8 ounces hoisin sauce (found in international section in grocery store) 4 to 5 cloves minced garlic 1 teaspoon black pepper 1/2 teaspoon white pepper 1 teaspoon salt 2 tablespoons cooking sherry 12 to 16 skewers (if wooden, soak in water for 15 to 20 minutes) 1/2 cup roasted white and black sesame seeds 1 ripened papaya 1/2 lime, juiced Mixed greens 1/2 cup fresh large diced tomatoes 3/4 cup balsamic vinegar 1/4 cup hoisin sauce 2 tablespoons soy sauce 1 small Maui sweet onion - sliced 2 cloves garlic 4 -6 sprigs fresh basil leaves 1 teaspoon crushed red pepper flakes 1 1/4 cups extra-virgin olive oil 1 teaspoon salt 1 tablespoon sugar Freshly cracked pepper Instructions: For the Chicken Satay: Combine the first 8 ingredients to coat chicken. Let marinate for 2 hours. Skewer 3 to 4 cubes of chicken per stick. Sprinkle chicken with sesame seeds. Set aside before grilling. For the Papaya Salad: Cut papaya in half, seed and skin. Cut papaya into quarters, then cut into thin slices. Squeeze the lime juice over the papaya and arrange on plate over mixed greens. For the \Hoisin\ Balsamic Vinaigrette: Combine the first set of ingredients in blender. With blender on, emulsify by adding oil slowly until well blended. Add salt, sugar and pepper, to taste. Set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10841,"Parmesan Popcorn or Curry Popcorn 4 cups air popped popcorn 2 tablespoons finely grated Parmesan or 1 tablespoon mild curry powder Olive oil spray Instructions: Lightly spray popcorn with olive oil spray. Sprinkle in cheese or curry powder and toss well. ","[Chardonnay, Sauvignon Blanc, Riesling]" 10842,"Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast 3 tablespoons ancho cl powder 2 tablespoons kosher salt 1 tablespoon allspice, ground 1 tablespoon celery seeds 1 tablespoon coriander seeds, ground 1 tablespoon garlic powder 1 tablespoon mustard seeds, ground 1 tablespoon dried oregano 1 tablespoon smoked Spanish paprika 1 tablespoon freshly ground black pepper One 8- to 10-pound brisket, untrimmed 2 cups apple juice (in a spray bottle)
Bobby Flay BBQ Sauce or your favorite BBQ sauce, heated Texas Toast, recipe follows Pickled Red Onions, recipe follows 2 teaspoons canola oil 4 cloves garlic, smashed and chopped to a paste 2 sticks unsalted butter, softened Kosher salt and freshly ground black pepper 2 loaves good quality Pullman or pain de mie, sliced into 2-inch thick slices 2 tablespoons finely chopped flat-leaf parsley 1 1/2 cups red wine vinegar 2 tablespoons sugar 1 teaspoon mustard seeds Kosher salt 1 small red onion, halved and thinly sliced Instructions: Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary, until you wrap the brisket in foil.)
Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use (such as Honey-Rum Pinto Beans with Burnt Ends). After the points are removed, look to see which way the grain runs and slice thinly across the grain. Smear some barbecue sauce on Grilled Texas Toast, top with brisket and Pickled Red Onions. Preheat the grill to medium-high. Heat the oil in a small saute pan and cook the garlic for 1 minute. Let cool slightly. Stir in the butter and season with salt and pepper. Grill the bread until lightly golden brown on both sides. Remove from the grill and spread 1 side of each slice with some of the garlic butter. Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 10843,"Corn Yellow Pepper Cupcake 2 cups cake flour 1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3 organic eggs
3/4 cup organic corn puree
3/4 cup vegetable oil
1/4 cup organic yellow pepper puree 1 teaspoon vanilla extract
8 ounces organic powdered sugar 1/4 cup pasteurized egg whites
1 pound unsalted organic butter
1 cup organic corn puree
Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake pans with paper liners. Sift together the flour, baking powder and salt into a bowl. Combine the sugar and eggs in the bowl of a stand mixer fitted with the paddle attachment. Blend until creamy, then add the corn puree, oil, yellow pepper puree and vanilla and continue mixing. Slowly add the sifted dry ingredients and keep mixing for 30 more seconds.
Pour the batter into the cupcake pans and bake for 14 minutes. Let cool completely.
For the frosting: Mix the powdered sugar and egg whites using an electric mixer on medium-high speed for 5 minutes. Add the butter and mix for 10 minutes to combine. To finish, add the corn puree to the buttercream 1/2 cup at a time.
Pipe the corn buttercream on top of the cupcakes using any tip you like. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10844,"Zahter Bread 2 1/2 cups lukewarm water 1 teaspoon sugar 1 teaspoon oil 3 1/2 teaspoons active dry yeast 5 1/2 cups bread flour 1/2 teaspoon salt Zahter * Instructions: Place water, sugar and oil in mixing bowl and stir lightly. Add yeast in water mixture, stir and let rest for 5 minutes or until water starts to bubble lightly. Mix flour and salt in a large bowl. Gradually mix in water mixture, stirring with a large spoon. When all ingredients are mixed thoroughly, remove from bowl. Knead dough into a round ball. Cover with a towel for about 5 minutes. Remove towel; cut dough into 8-ounce round balls. Cover again for about 5 more minutes. Remove towel; flatten balls into 1/4-inch thickness. Spread about 3 tablespoons of zahter with back of spoon to cover dough. Bake at 500 degrees for 10 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 10845,"Thunder Margarita 8 cups ice 9 ounces tequila
6 ounces fresh lime juice 6 ounces curacao
1 orange wedge plus 6 orange slices, for serving 2 tablespoons orange-colored sugar
Instructions: Add the ice to a blender. Add the tequila, lime juice and curacao and blend. Pour the frozen margarita into a resealable freezer bag and freeze until serving. Run an orange wedge around the rim of 6 margarita glasses and dip the rim of each in the orange sugar. Fill with the frozen margarita and decorate the rim of each glass with an orange slice. ","[Tequila, Mezcal, Cava]" 10846,"Beignets 1 package dry yeast 1/2 cup warm water 1/2 cup evaporated milk 1 egg beaten 1 teaspoon vanilla 2 tablespoons melted butter 1/4 cup sugar 1 teaspoon salt 3 cups all-purpose flour 3 to 4 cups peanuts oil, for deep frying Confectioners' sugar, for garnish Cinnamon sugar, for garnish Instructions: In a bowl of a Kitchen Aid mixer dissolve yeast in warm water. Add the milk and next 5 ingredients. Then beat in flour, 1 cup at a time, on medium-high speed for 1 minute. Dough will be sticky. Work 1/4 of the dough at a time. Place on a well-floured board and roll dough to about 1/8-inch thick. Cut dough into 2-inch squares (irregular shapes are OK). Preheat oil to 370 degrees. Fry squares in oil, just a few at a time. When they rise to the surface, flip and cook until golden brown. Drain on paper towels. Dust with powdered sugar, or cinnamon sugar. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 10847,"Wet Fried Okra 1 pound okra, stems removed 1/2 cup cornmeal Vegetable oil, for frying Kosher salt Instructions: Cut the okra into 1/4-inch pieces and place into a colander. Rinse under cold water and allow to drain only slightly. Place the cornmeal into a sealable ziptop bag. Add the okra and shake to coat thoroughly. Add enough vegetable oil to a cast iron or stainless steel skillet in order to completely cover the bottom of the pan. Place over medium heat and heat until the oil reaches 370 degrees F. Add the okra all at once and fry until golden brown on 1 side, approximately 6 to 7 minutes. Do not disturb until the bottom is golden brown. Turn the okra with a spatula and do not disturb until the majority of the other side is golden brown as well, approximately 3 to 4 minutes. Now stir occasionally until all of the okra is golden on all sides, approximately another 3 to 4 minutes. Remove the okra from the pan with a slotted spoon or spatula to a cooling rack set over a newspaper-lined sheet pan. Season, to taste, with salt and allow to cool for 1 to 2 minutes before serving. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 10848,"Almost-Famous Conversation Hearts 1 1/4-ounce packet unflavored gelatin powder 1 tablespoon light corn syrup 1/2 teaspoon vanilla extract 1/8 teaspoon salt 2 1-pound boxes confectioners' sugar (about 8 cups), plus more for kneading Assorted food coloring, for tinting Assorted extracts (such as peppermint, strawberry or almond), for flavoring (optional) Cooking spray Instructions: Whisk the gelatin, corn syrup, vanilla, salt and 1/2 cup boiling water in a stand mixer bowl until the gelatin dissolves. Using the paddle attachment, beat in the confectioners' sugar on medium-low speed, 1 cup at a time, to make a stiff, sticky dough. Transfer the dough to a clean surface and knead, adding more confectioners' sugar as needed (up to 1 cup), until the dough is smooth, pliable and slightly tacky, about 5 minutes. Divide the dough into 4 pieces. Flatten 1 piece into a disk. (Cover the rest with plastic wrap.) Add a few drops each of food coloring and extract to the center of the dough; fold in the sides and pinch closed, then knead until the color is distributed. Lightly coat a large piece of parchment paper with cooking spray. Roll out the colored dough on the parchment until 1/8 to 1/4 inch thick. Cut into hearts using 1-inch cookie cutters; transfer to a parchment-lined baking sheet. Repeat with the remaining dough, using different colors and extracts. Let the hearts sit at room temperature, uncovered, until dry and hard, about 24 hours, flipping them halfway through. Write messages on the hearts using food decorating pens. Store in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10849,"Apple Pie French Toast 1 Granny Smith apple Lemon Juice 2 tablespoons of I Can't Believe It's Not Butter!? Original Soft Spread 2 packed tablespoons of brown sugar 1/2 teaspoon of Saigon cinnamon 1/4 teaspoon of Allspice 2 tablespoons of I Can't Believe It's Not Butter!? Original Soft Spread 1 packed tablespoon of brown sugar 1/2 teaspoon of Saigon cinnamon 2 slices whole wheat bread (or your favorite bread) Cinnamon spread (from above) Instructions: Remove the skin from the Granny Smith apple. Chop the apple into small, thin pieces. Place the apples in a small bowl and squeeze some lemon juice over them to keep them from browning. In a small pan add the I Can't Believe It's Not Butter!® Original Soft Spread, brown sugar, Saigon cinnamon and Allspice. Set the pan over medium-high heat and stir. Once the spread has melted add in the apple pieces. Continue to cook over medium heat for 5-6 minutes, stirring frequently. Put all of the Cinnamon Spread ingredients in a small mixing bowl and mix until well combined. Lightly coat both sides of the bread with the Cinnamon Spread, then place in a large pan. Toast bread in the pan over medium heat, turning it over every 1-2 minutes until both sides are evenly toasted. When toasted, remove the bread from the pan and set on a plate. Top with the apple mixture. Optional - Top with chopped walnuts, raisins and/or whipped cream. Nutrition Information Per Serving Calories 350, Calories From Fat 160, Saturated Fat 4.5g, Trans Fat 0g, Total Fat 17g, Cholesterol 0mg, Sodium 320mg, Total Carbohydrates 46g, Sugars 31g, Dietary Fiber 5g, Protein 4g, Vitamin A 25%, Vitamin C 15%, Calcium 8%, Iron 6% ","[Chardonnay, Riesling, Pinot Grigio, Moscato]

" 10850,"Maine-Style Lobster Roll 1 pound cooked fresh Maine lobster meat, chilled 2 tablespoons mayonnaise, preferably extra heavy (see Cook's Note) 2 tablespoons butter, melted, plus more if needed 4 New England-style hot dog rolls (see Cook's Note) Minced fresh chives, for topping
1/2 lemon, cut into 4 wedges
Instructions: Cut and tear the lobster meat into large chunks, closely checking for bits of shell. Keep the claws as intact as possible for the best presentation. In a large bowl, use a spatula to mix the lobster meat with the mayonnaise, coating evenly. The more chilled the mayonnaise, the better it will coat. Heat a skillet or griddle over medium-high heat. Using a pastry brush, liberally brush the melted butter on both sides of the hot dog rolls and place in the skillet. Toast each side to a golden brown color, using more butter as needed. Fill each roll with about 4 ounces of the lobster mixture. Sprinkle the tops with chives. Serve with a lemon wedge, which can also be squeezed on top. Serve immediately--the goal is to serve when you still have a warm, buttery roll with the cool creamy lobster meat. Enjoyed best with a view of the ocean. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 10851,"Classic Roast Beef with Bacon Cheddar 2 slices roast beef (2 oz.) 1 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slice 2 slices sourdough bread, toasted 1 tsp. GREY POUPON Dijon Mustard 1 piece leaf lettuce 2 slices tomato Instructions: STACK meat slices on microwaveable plate; top with cheese. MICROWAVE on HIGH 20 sec. or until cheese is melted. SPREAD toast slices with mustard; fill with lettuce, tomatoes and meat. Substitute: Prepare using a KRAFT DELI DELUXE Process Jalapeno American Cheese Slice. Serving Suggestion: Serve with your favorite fresh fruit and vegetables to round out the meal. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 10852,"Grilled Cheeseburger Kebabs Vegetable oil, for oiling the grill grates and drizzling Nonstick cooking spray 1 pound ground beef, preferably 80-percent lean 2 teaspoons Worcestershire sauce 3 tablespoons ketchup, plus more for serving Kosher salt and freshly ground black pepper 4 slices American cheese 4 slices white sandwich bread 4 small cubes iceberg lettuce (about 1 1/2 inches each), from 1 head 8 cherry tomatoes 12 slices dill pickle Mustard, for serving Instructions: Preheat a grill for cooking over medium heat. Lightly oil the grill grates. Spray a plate with cooking spray. Combine the ground beef, Worcestershire sauce, 1 tablespoon ketchup, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Gently mix together, being careful not to overwork and toughen the meat. Divide the meat into 8 evenly sized balls. Thread the balls onto two 12-inch flat metal skewers, 4 balls per skewer; be sure to leave a little space between each ball. Place the skewers on the plate, and spray them with cooking spray. Keep refrigerated until ready to grill. Place the 2 skewers on the grill and cover. Cook, flipping the skewers halfway through, until just cooked through, about 12 minutes. Remove from the grill and let cool slightly. Increase the heat of the grill to medium-high. Brush the meatballs all over with the remaining 2 tablespoons ketchup and cook until glazed. Meanwhile, make 2 sandwiches consisting of 2 slices of American cheese between 2 slices of bread. Cut off the crusts, then cut each sandwich into 4 equal-sized squares. Drizzle the iceberg lettuce with some oil and sprinkle with salt and pepper. Build 4 skewers, each composed of: a cherry tomato, cheese sandwich square, meatball, a second cheese sandwich square, a second meatball, lettuce, 3 pickle slices, and a second cherry tomato. Lay out a piece of aluminum foil large enough to hold the 4 skewers. Spray the foil with cooking spray and place on the grill. Arrange the skewers on the foil. Cover and cook 2 minutes, then carefully flip the skewers. Cover the grill again to melt and brown the other side of the skewers, about 1 more minute. Serve the skewers with ketchup and mustard. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 10853,"Chocolate Beet Mini-Cakes 1 cup whole wheat flour 2/3 cup Dutch-process cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon fine salt 3 large eggs 1 1/4 cups sugar 1 cup canola oil 1/2 pound red beets, boiled, peeled, and finely grated 1/2 cup yogurt Instructions: Preheat the oven to 325 degrees F and line an 18-muffin tin with foil cups. Whisk the flour, cocoa, baking powder, baking soda, and salt together in one bowl and the remaining ingredients in another. Gradually mix the dry ingredients into the egg mixture. Fill each muffin cup half full with the mixture. Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake comes out clean and the mini-cakes start to pull away from the sides of the tin. Cool before serving. Muffins will keep for 2 days in an airtight container at room temperature. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 10854,"Lomo al Trapo One 2- to 2 1/2-pound beef tenderloin 1 cup red wine
1 1/2 to 2 pounds kosher salt
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
3 to 4 sprigs fresh oregano
Instructions: Let the tenderloin stand at room temperature for about 1 hour. Prepare a charcoal grill for medium-high heat.
Put the wine in a medium bowl. Soak a large clean cotton towel in the wine until completely soaked. Wring out the towel until it is damp but not dripping. Lay the towel out flat on a work surface with a long side facing you. Sprinkle the salt on the towel to make a 16-by-12-inch rectangle that is about 1/4 inch thick. Scatter the red pepper flakes, black pepper and oregano sprigs on the salt.
Position the tenderloin on the bottom center of the salt rectangle, so there is about a 1-inch border of salt on the bottom edge. Roll up the tenderloin in the towel, folding in the sides and making sure the meat is covered in salt on all sides. Tie the towel tightly with kitchen twine at 1- to 2-inch intervals.
Place the wrapped tenderloin directly on the coals for 10 minutes, then flip and cook for another 10 minutes. Remove to a metal baking sheet and let rest for 5 minutes, then cut the tenderloin out of the towel and break away the salt crust. Transfer to a cutting board. Let rest for another 10 minutes before slicing. ","[Malbec, Tempranillo, Garnacha, Barbera]" 10855,"Pepperoni and Cheese Casserole Canola oil Kosher salt One 1-pound box rotini pasta 1 medium onion, chopped 1 medium zucchini, chopped 1 tablespoon chopped garlic One 6-ounce package sliced pepperoni, roughly chopped One 28-ounce can chopped tomatoes 6 fresh basil leaves, chopped Freshly ground black pepper 1 cup shredded mozzarella 1/2 cup breadcrumbs Instructions: Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking dish with 1 teaspoon oil. Bring a large pasta pot of water to a boil over high heat. Add a big pinch of salt and the pasta. Cover and return the water to a boil. Remove the cover and cook for 5 minutes. The pasta will not be completely cooked through. Meanwhile, in a large skillet over medium-high heat, add 1 tablespoon oil. When it is hot, add the onions and zucchini and cook until they are softened and brown slightly, about 5 minutes. Add the garlic and pepperoni and cook for another minute. Add the tomatoes and basil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper. Reserve 1 cup of the tomato sauce for another use, such as Round 2 Recipe Garlic Bread Pizza. Stir in the pasta and cheese into the skillet. Pour into the prepared baking dish and smooth out the top. Sprinkle the breadcrumbs evenly over the top and drizzle with the 1 tablespoon oil. Bake until the top is browned and the casserole is bubbling, 20 to 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 10856,"Harissa Mayo 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons store-bought harissa paste 1/2 teaspoon red wine vinegar 1/4 teaspoon ground cumin Salt and freshly cracked black pepper Instructions: Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling]" 10857,"Potato, Cauliflower and Broccoli Casserole with Welsh Rarebit Top 4 starchy potatoes (about 2 pounds), peeled and cubed 2 large parsnips (about 1 pound), peeled and cubed
Salt
4 ounces softened cream cheese
1/2 to 2/3 cup milk
1/4 cup finely chopped chives 1 tablespoon horseradish
Freshly ground black pepper
1 large egg, beaten
1 head cauliflower
1 bundle broccolini, sliced into long florets 4 slices good-quality pumpernickel or white bread
1 stick butter, plus more to grease casserole dish 2 large cloves garlic, finely chopped
1 tablespoon hot sauce, such as Frank's RedHot 1 1/2 teaspoons dry mustard, such as Colman's 3 tablespoons flour
1 cup porter beer, at room temperature 1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1 cup beef stock
2 1/2 cups shredded extra-sharp yellow Cheddar Chopped tomato, for garnish Watercress, for garnish
Instructions: Preheat the oven to 375 degrees F. Place the potatoes and parsnips in a pot and cover with water. Salt the water, bring to a boil and cook to tender. Drain and return the vegetables to the hot pot. Mash with the cream cheese, milk, chives, horseradish, some salt and pepper and the egg. Cover and reserve in the pot. Put a pot on the stove with 1/4 inch of water and bring to a boil. Remove the stem of the head of cauliflower and set it into the pot. Scatter the trimmed broccolini around and season with salt. Cover and cook to tender. Break the cauliflower into florets and drain. Remove with a slotted spoon and set aside. Place a cooling rack over a baking sheet, arrange the bread on it and toast in the oven. Coarsely chop the bread, add it to a food processor and process into coarse breadcrumbs. Melt the butter in a saucepot over medium heat. Pour half of the butter over the crumbs to moisten them. To the remaining butter, add the garlic and gently cook 2 minutes, stirring constantly. Add the hot sauce and mustard and stir to combine. Sprinkle in the flour and cook 1 minute. Whisk in the beer, Worcestershire sauce and lemon juice and cook the beer out for 30 seconds. Add the stock, bring to a bubble and thicken a minute more. Stir in the cheese in a figure-eight motion and season with salt and pepper. Grease a casserole dish. Layer the potatoes and parsnips, cauliflower and broccolini, cheese sauce and breadcrumbs in the dish. Cool and store for a make-ahead meal, or bake to serve. Bake at 375 degrees F from room temperature until bubbly and golden brown, about 50 minutes. Garnish with chopped tomatoes and watercress and serve ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 10858,"Jicama Slaw 2 tablespoons olive oil 1 tablespoon honey
Zest and juice of 1 lime
Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
1 medium jicama (about 1 pound), peeled and grated
1/4 head red cabbage, thinly shredded (approximately 2 cups)
2 scallions, white and green parts, thinly sliced
3 tablespoons torn fresh mint Instructions: In a large bowl, whisk together the olive oil, honey and lime zest and juice. Season with salt and pepper. Toss the jicama, cabbage and scallions with the dressing until coated. If using right away, toss with the mint and serve. (The slaw can be made ahead of time and refrigerated up to overnight; if making ahead, wait to add the mint until just before serving.) ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 10859,"Cajun-Spiced Burgers 1 1/2 pounds 80 percent lean ground beef 2 teaspoons Cajun seasoning 3 scallions, sliced (white and green parts) 1/2 cup mayonnaise 2 teaspoons Dijon mustard 1 teaspoon hot sauce 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped 1 celery stalk, finely chopped (about 1/2 cup) 1 medium yellow onion, sliced into 1/4-inch-thick rounds 1 medium green bell pepper, sliced into 1/4-inch-thick rings 1 tablespoon vegetable oil 4 sesame seed hamburger buns, split Instructions: For the Cajun-spice patties: Prepare a grill or grill pan, and heat to medium-high heat.
Gently mix the ground beef, Cajun seasoning, and scallions, and then divide the mixture into four 1/2-inch-thick patties.
For the remoulade: Combine the mayonnaise, mustard, hot sauce, parsley, and celery in a small bowl. Refrigerate until needed.
Grill the patties, flipping once, to desired doneness, about 4 minutes per side for medium. Brush the onion and green pepper with the oil, and grill the vegetables until lightly charred and tender, about 5 minutes total.
Toast the buns on the grill for a minute or so. Spread both the top and bottom buns with the remoulade. Put a patty on the bottom bun, add some onion and bell pepper, then add the top bun. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 10860,"Three Onion Potato Casserole 2 large packages Hashbrown Potato patties (8) defrosted and broken apart in large mixing bowl 1 can cream of chicken soup or cream of celery (for kosher) 1 large bunch green onions, chopped 1/4 cup chopped onions 1/2 cup Dijon mustard 2 cups sour cream 1/2 cup milk (nonfat) 1 to 2 cups cheddar or Jack cheese (for spicy, use jalapeno jack) 1 small can French Fried Onions, for topping Instructions: Mix all ingredients together, except the fried onions. Put into deep casserole. Top with onions. Bake in a preheated 350 degree oven for 1 hour until golden on top. Can be made ahead a couple of days. Do not bake until ready to use. Can also be frozen. ADDENDUM TO THREE ONION POTATO CASSEROLE: To make hash-brown potatoes from scratch: Rinse potatoes. Peel potatoes and shred. Soak in water for at least a 1/2 hour to remove starch. Saute drained potatoes in butter or oil until cooked to the 3/4 point Set aside. Resume with regular recipe preparation. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 10861,"Champagne Granita 1 cup sugar 1 cup water 2 lemons 1 (750-ml) bottle Champagne or other sparkling white wine, cold Instructions: Combine the sugar and 1 cup water in a saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat and place in the refrigerator until cold, about 1 hour. Using the finest grater you have, lightly scrape the skin of 1 lemon, removing only the top surface of the peel. Squeeze out the juice and remove the seeds from both lemons. Open the Champagne or sparkling wine, and pour it into a 9 by 12 by 2-inch pan. Mix in the simple syrup, lemon juice, and grated zest. Place mixture into the freezer. Check after 30 minutes. Using a wooden spoon, break up any ice formed on the sides and stir into the rest of the liquid. Continue to freeze and repeat this procedure every hour for at least 3 hours. Before serving, fluff the granita by \chopping\ up any clumps with the spoon or gently whisking the frozen mixture. Spoon into small glasses or cups and serve. ","[Bubbly wines such as Champagne, Prosecco, Cava]" 10862,"Tea Kettle Noodle Soup 1 package ramen, chicken flavor 1 tablespoon sriracha
1/4 cup shredded carrots
1 green onion, sliced
One 3.325-ounce can straw mushrooms, drained
One 15-ounce can baby corn, drained 2 cups boiling water
Juice of 1/2 lime
2 tablespoons chopped salted peanuts
Instructions: In a large single-serving bowl, sprinkle in the chicken seasoning from the ramen package. Add the sriracha and lay on the dry ramen noodles. Sprinkle over the shredded carrots and sliced green onion. Add the mushrooms and one-quarter of the baby corn (reserve the rest for another use), then pour the boiling water into the bowl. Set aside for 3 minutes. Add the lime juice. Gently stir with a fork, sprinkle over the chopped peanuts and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 10863,"Chocolate Peanut Butter Peanuts 1 cup chocolate chips 1/4 teaspoon cayenne pepper 1 cup peanuts 1 teaspoon honey 1 teaspoon peanut oil
Instructions: In a microwave-safe container, heat the chocolate chips on high for 30 seconds. Stir and heat again for another 30 seconds. Stir in the cayenne pepper. Pour the chocolate into the peanut-shaped mold to coat lightly. Quickly tip the mold over and pour out the excess chocolate. Set aside to harden.
In a food processor, process the peanuts with the honey and peanut oil. Blend well for 1 minute. Fill the chocolate peanut mold with the blended peanut mixture just shy of the top of the mold. Reheat the left over chocolate in the microwave until melted and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Refrigerate for 5 minutes, and then remove the candies from the mold. Store at room temperature.
","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 10864,"Chipotle Pork Meatballs 1/2 pound ground pork 1/2 pound sweet Italian sausage, casings removed 1 large egg, lightly beaten 3 scallions, finely chopped Kosher salt and freshly ground pepper 1 1/2 cups finely crushed gingersnaps (about 20 cookies) 2 tablespoons extra-virgin olive oil 1/2 large sweet onion, chopped 3 cloves garlic, chopped 1 poblano cl pepper, seeded and chopped 2 tablespoons chili powder 1 14-ounce can fire-roasted diced tomatoes 1 tablespoon Worcestershire sauce 1 1/2 teaspoons packed light brown sugar 1 1/2 cups low-sodium chicken broth 1 tablespoon chipotle hot sauce Instructions: Mix the pork, sausage, egg, scallions, 1 teaspoon salt, 1/2 teaspoon pepper and about three-quarters of the crushed gingersnaps in a large bowl with a spoon or your hands until combined; refrigerate 1 hour. Dampen your hands and form the mixture into about 20 meatballs, 3/4 inch each. Preheat the oven to 375 degrees F. Add the olive oil to a large cast-iron skillet or Dutch oven and swirl to coat. Add the meatballs in a single layer and top with the onion, garlic and poblano. Sprinkle with the chili powder. Bake until the meatballs are firm and the vegetables start softening, about 8 minutes. Add the tomatoes to the skillet along with the Worcestershire sauce, brown sugar, the remaining gingersnaps, the chicken broth, hot sauce and 1 cup water. Stir gently, carefully loosening the meatballs from the pan and mixing them into the sauce. Return to the oven and bake until the meatballs are tender and the sauce thickens, about 40 more minutes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 10865,"Crab-Boil Sliders with Homemade Coleslaw 1 tablespoon extra-virgin olive oil 6 ounces andouille sausage, minced
1 cup finely diced celery
1/2 cup finely diced red onion
1 tablespoon finely diced Fresno cl (from about 1 small cl)
4 cloves garlic, minced
2 1/2 teaspoons seafood seasoning
1/4 cup white wine
2 large eggs 1 pound jumbo lump crabmeat, picked through for shells and broken down into 1/2-inch pieces
1/2 cup panko breadcrumbs
12 brioche slider rolls, cut in half
4 tablespoons unsalted butter
Coleslaw, recipe follows 1/2 cup mayonnaise 1/2 cup sour cream
2 tablespoons apple cider vinegar
1 teaspoon seafood seasoning
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 cups store-bought coleslaw mix (red and green cabbage with shredded carrots) 3 cups store-bought coleslaw mix (red and green cabbage with shredded carrots)
1 cup canned yellow corn, drained Instructions: Heat the oil in a medium saute pan over medium-high heat. Add the andouille, celery, red onion and Fresno cl and cook until softened and any liquid is evaporated, 8 to 10 minutes. Add the garlic and seafood seasoning. Cook until the garlic is cooked through and the seafood seasoning toasts slightly, about 2 minutes. Add the white wine and cook until the wine is completely reduced, 4 to 6 minutes. Remove from the heat and set aside to cool completely, about 10 minutes. Beat the eggs in a large mixing bowl. Add the crabmeat, breadcrumbs and cooled andouille mixture. Toss to combine; the mixture should hold together when you squeeze it. Using a 1/4 cup measure, form the crab mixture into crab cakes using the size of your slider bun as a guide for width. Transfer the formed cakes to a baking sheet. Refrigerate the crab cakes 1 hour. In a large saute pan or on a double-burner griddle, toast the slider buns until golden brown, 2 to 3 minutes. In the same pan, melt 2 tablespoons of the butter. Working in batches, cook the crab cakes until golden brown and crisp on both sides, about 2 minutes per side, adding more butter as needed. Serve each crab cake on a toasted slider bun topped with the Coleslaw. Whisk together the mayonnaise, sour cream, vinegar, seafood seasoning and 1/4 teaspoon salt in a large bowl. Add the coleslaw mix and corn and toss to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10866,"Roasted Corn Salad 4 ears corn, shucked 1/4 cup plus 1 tablespoon olive oil Kosher salt and freshly ground black pepper 2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 1 cup grape tomatoes, halved 1/2 cup fresh basil leaves, torn 3 scallions, thinly sliced One 15-ounce can black beans, rinsed and drained Instructions: Preheat the oven to 400 degrees F. Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes. Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 10867,"Whiskey Sour 1 1/2 ounces whiskey (or bourbon, Scotch, Canadian whiskey, or Irish whiskey) 4 ounces sour mix, recipe follows Crushed ice 1 maraschino cherry 1-ounce lemon juice 1-ounce sugar 2 ounces water Instructions: Combine the whiskey and sour mix in a large old-fashioned glass with ice. Stir, garnish with cherry, and serve. Combine lemon juice and sugar, then dilute with water and stir to dissolve sugar. ","[Bourbon, Scotch, Irish Whiskey]" 10868,"White Pumpkin Cakes 2 large eggs 1 (14-ounce) box pumpkin quick bread mix (recommended: Pillsbury) 3 tablespoons vegetable oil 1 cup water or apple cider 2 cups confectioners' sugar 2 tablespoons orange liqueur Clear or white sanding sugar Instructions: Preheat oven to 375 degrees F. Spray a 6 count \muffin\ Bundt pan and a 12-count \brownie\ Bundt pan with nonstick cooking spray. If you do not have bunt pans regular muffin pans can be used. Blend quick bread mix with water or apple cider, oil and eggs. Blend until smooth. Pour batter into pans. Bake until golden and toothpick inserted in center comes out clean. 12 to 14 minutes for \brownie\ pan, 15 to 18 minutes for \muffin\ pan. Transfer to a rack and cool completely. ; For the icing: In a large bowl, combine the confectioners' sugar, the orange liquor and blend with a whisk until smooth. Transfer icing to a large re-sealable plastic bag and snip the corner of the bag off with a pair of scissors. Drizzle the icing over each cake and sprinkle with sanding sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 10869,"Quick Millionaire Shortbread Coconut cooking spray, for the foil 15 whole chocolate graham crackers
2 cups chopped semisweet chocolate
1/4 cup coconut oil
1 cup candy-coated chocolate candies, such as M and Ms
2/3 cup chopped snack-size chocolate-covered wafer candy bars, such as Twix 2/3 cup chopped snack-size chocolate-covered caramel peanut candy bars, such as Snickers 2/3 cup chopped snack-size chocolate-covered caramel nougat bars, such as Milky Way 27 ounces dulce de leche
Instructions: Line a baking sheet with foil and coat with an even layer of coconut cooking spray. Lay the graham crackers out on the baking sheet in a single layer. Set aside. Add the chopped semisweet chocolate to a heatsafe mixing bowl set over a pan of simmering water. Add the coconut oil to the bowl with the chocolate and allow it to melt. Heat, stirring, until smooth, 2 to 3 minutes. Leave the mixture in the pan, over the water, until ready to use. In a separate bowl, add the chopped chocolate candies and candy bars and mix to combine. Spoon the dulce de leche into a microwave-safe bowl and microwave in 15-second increments, stirring in between to make sure it doesn't burn, until slightly softened and more spreadable. The time needed will vary on your microwave--roughly 30 to 90 seconds. Scoop the warm dulce de leche onto the graham cracker base and spread it nearly to the edges using an offset spatula. Give the melted chocolate and coconut oil mixture a quick stir and pour it over the dulce de leche, spreading it evenly with a clean offset spatula. Working quickly, sprinkle the candies over the top of the dulce de leche. Transfer the baking sheet to the fridge and chill, uncovered, until set, about 2 hours. Once chilled, carefully remove from the baking sheet to a cutting board. Using a long serrated knife, cut the slab into 30 roughly 2-inch squares. Smaller is better as they're rich! Serve cold or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10870,"Buttermilk Battered Shrimp with California Sturgeon Caviar and Creme Fraiche Over Pea Sprout and Tomato Salad 2 cups buttermilk 2 teaspoons salt 2 teaspoons lemon pepper seasoning 12 colossal shrimp, peeled, tail attached, deveined 1 quart canola oil 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1 tablespoon salt 1 tablespoon lemon pepper seasoning 1/2 cup buttermilk 1 1/2 to 2 cups sparkling water 2 teaspoons olive oil 1 tablespoon Meyer lemon zest 1 teaspoon Meyer lemon juice Kosher salt and freshly ground black pepper 1 cup fresh pea sprouts 1/2 cup teardrop, or grape tomatoes, halved 4 tablespoons creme fraiche 4 teaspoons California sturgeon caviar, or other quality caviar, divided Instructions: To make the marinade: In a large bowl, using a whisk, blend together the buttermilk, salt, and lemon pepper seasoning. Whisk until well combined. Toss the shrimp in the marinade until coated. Transfer the shrimp to the refrigerator and allow the shrimp to marinate for 30 minutes. Drain the shrimp and pat dry with paper towels.
In a large, sturdy, heavy-bottomed sauce pot over medium-high heat, heat the canola oil to 350 degrees F using a deep-fry thermometer inserted in the oil to monitor the temperature.
To make the batter: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and lemon pepper seasoning. When the dry ingredients are well combined, whisk in the buttermilk, then whisk in 1 1/2 cups of the sparkling water. Stir until just combined. If the batter is too thick, add more sparkling water a tablespoon at a time until the batter consistency is thinner than pancake batter.
Holding the shrimp by the tail, dip the shrimp into the batter, leaving the tail uncoated. Drop the battered shrimp into the hot oil and fry for 2 minutes on each side. Transfer the fried shrimp to a paper towel to drain off the excess oil.
In a bowl, whisk together the olive oil, lemon zest, and lemon juice. Season the mixture with salt, and pepper, to taste. Toss in the pea sprouts and tomatoes and lightly coat in the dressing.
On each plate, make a small bed of salad; top the salad with 3 shrimp. Top the shrimp with a tablespoon of creme fraiche and 1 teaspoon of caviar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 10871,"Peanut Butter Banana Sandwiches 2 1/2 cups cake flour Nonstick vegetable spray, for coating the pan 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (11/2 sticks) unsalted butter at room temperature 1 1/4 cups sugar 3 eggs 3 ripe bananas 1/2 cup sour cream 1 teaspoon vanilla extract Peanut Butter Buttercream, recipe follows 4 bananas Ice cream Chocolate fudge sauce, recipe follows 8 tablespoons unsalted butter at room temperature 1 cup creamy peanut butter 1 1/4 cups sifted confectioners' sugar 1/2 cup very hot brewed coffee 1/2 cup sugar 3/4 cup unsweetened Dutch-processed cocoa 1/2 cup light corn syrup 4 ounces semisweet chocolate, chopped 2 tablespoons unsalted butter Instructions: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat a 6-cup loaf pan with nonstick vegetable spray. Line the bottom with a rectangle of waxed paper. Sift the flour, baking soda, baking powder, and salt together into a bowl; repeat 2 times. In a mixing bowl, beat the butter and sugar together on high speed for 15 seconds, to combine. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes. In a bowl, mash the bananas until pasty. Stir in the sour cream and vanilla. With the mixer on its lowest setting, beat in 1/3 of the flour mixture. Beat in half of the banana mixture, then another 1/3 of the flour. Beat in the remaining banana mixture and the remaining flour. Spread the batter in the prepared pan and bake for 40 minutes or until the center springs back wen lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool. Turn the cooled cake out of the pan. With a serrated knife, trim off the end crusts and cut the loaf into 1/2-inch slices. Peel the bananas and cut them into 1/4-inch-thick rounds. Spread half the cake slices with the buttercream and layer on the banana slices. Place the remaining cake slices on top to form sandwiches. Cut the sandwiches in half and serve with ice cream and chocolate fudge sauce. Peanut Butter Buttercream: On medium speed, beat the butter and peanut butter in a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy. Chocolate Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 10872,"Zippy Italian Popcorn 1 sack reduced fat natural flavor microwave popcorn, cooked to package directions 2 tablespoons butter 1 teaspoon garlic powder or granulated garlic 1 teaspoon dried oregano 1 teaspoon crushed red pepper flakes 1/3 cup grated Parmigiano, eyeball it Instructions: Pop the corn and place in a bowl. Place butter and spices in a small cup or bowl and place in microwave oven and melt, 10 to 15 seconds on high. Stir and pour mixture over the popped corn. Sprinkle the corn with cheese and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 10873,"Sweet Potato & Parsnip Puree 2 large sweet potatoes, peeled and cut into 1/2-inch pieces (about 3 cups) 4 medium parsnips, peeled and cut into 1/4-inch slices (about 2 cups) 1/4 cup Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic), heated 2 tablespoon butter 2 tablespoon packed brown sugar 1/4 teaspoon freshly ground black pepper 1 tablespoon chopped fresh chives Additional fresh chives for garnish Instructions: Place the potatoes and parsnips in a 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well in a colander. Place the vegetables, broth and butter into a food processor. Cover and process until the mixture is smooth. Add the brown sugar, black pepper and chopped chives. Cover and process until the mixture is just combined. Garnish with the additional chives. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 10874,"Garlicky Broccolini 1 1/2 pounds broccolini Coarse salt 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 to 5 cloves garlic, finely chopped Instructions: Trim broccolini of ends. Place 4 to 5-inch long, thin stalks into a skillet and cover with water. Cover and bring to a boil. Add salt and reduce heat. Simmer broccolini 6 to 7 minutes, until tender and bright green. Drain the broccolini and return skillet to stove over medium heat. Add extra-virgin olive oil to pan, then garlic. Cook garlic 2 to 3 minutes. Add broccolini to pan and coat in garlic and oil then serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 10875,"Mom's Baby Potato Salad 1 cup mayonnaise 1/2 cup prepared slaw dressing 3/8 cup sweet relish 1 tablespoon dark mustard 1/4 cup pickle juice, from the relish 1 tablespoon cider vinegar 1/2 small stalk celery, diced 1/3 cup chopped white onion 1/2 hard boiled egg, chopped 8 cups cooked, peeled potatoes Instructions: Combine first 9 ingredients in large bowl. Add potatoes. Chill. ","[Chardonnay, Riesling, Sauvignon Blanc]" 10876,"French Dip One 8-pound lip-on boneless rib eye roast 1 cup Worcestershire sauce 4 ounces Montreal steak seasoning
3/4 cup red wine 3 tablespoons beef base
1 cup large-diced onion 6 cloves garlic
6 sprigs fresh thyme
6 to 8 good-quality hoagie rolls 12 ounces horseradish
12 ounces sour cream
12 to 14 slices Swiss cheese
1 1/2 to 2 cups caramelized onions
Serving suggestion: hand-cut fries Instructions: For the prime rib: Preheat the oven to 350 degrees F. Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning. Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer. For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain. For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly. Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib. Plate sandwiches with fries and cups of warm au jus for dipping. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 10877,"Breakfast Juicy Lucy 1 pound ground pork 1 1/2 teaspoons light brown sugar 1/2 teaspoon fennel seeds
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes 1/8 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
4 slices yellow American cheese
Olive oil
4 large eggs
4 English muffins
Unsalted butter
Sriracha or other hot sauce, optional
Instructions: Preheat the oven to 450 degrees F. In a large bowl, spread the pork out and sprinkle evenly all over with the brown sugar, fennel seeds, rosemary, sage, thyme, pepper flakes, nutmeg, 3/4 teaspoon salt and a few good turns of pepper. Mix with your hands to combine, being careful not to over mix. Divide into 4 parts and roll into balls. Create a large divot in the center of each ball and fill each with 1 slice of the cheese that\u2019s been folded into 4 quarters. Seal in the cheese by pressing the edges of the divot together and then press the ball into patties. Season on both sides with salt and pepper. Heat a lightly oiled nonstick pan over medium-high heat and cook until the patties have an internal temperature of 165 degrees F, about 4 to 5 minutes on each side. Remove to a plate and set aside. Add a drizzle of oil to the pan. Crack in the eggs, cover and cook to the desired doneness. (I like a firm yolk with these since the cheese will lend enough ooze!) Season with salt and pepper. Butter the English muffins and place on a parchment paper-lined sheet tray. Place in the oven and toast until lightly golden, about 3 to 5 minutes. Top each English muffin with a patty, an egg and sriracha or hot sauce, if desired. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10878,"Dijon-Style Mustard 1 c. yellow or brown mustard seeds, or a blend of the two 1 1/2 c. dry white wine 1 c. water 1/2 c. white wine vinegar 1/4 c. dry mustard 1 Tbsp onion powder 1 tsp salt Instructions: Soak the mustard seeds: Combine all ingredients in a quart jar or other sealable nonreactive container. Seal and refrigerate overnight, or up to 24 hours, shaking occasionally to distribute.
Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
Blend the mustard: Use an immersion blender directly in the jar, or transfer the mix to a blender. Blend until desired level of smoothness.
Cook down the mustard: Transfer the blended mustard to a saucepan over medium heat. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by about a third, thick but still thin enough to pour easily. If the mustard becomes too thick, add water or wine a tablespoon at a time until thin enough to pour.
Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the mustard in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the mustard into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 10879,"Crostata with Raspberry Jam 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon grated lemon peel 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces 1/4 teaspoon salt 3 tablespoons ice water Flour for dusting, as needed 1 jar (3/4 cup) raspberry preserves 1 tablespoon fresh lemon juice 1 tablespoon sliced almonds, toasted Powdered sugar, for dusting, optional Instructions: Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour. Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough. Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 10880,"Rhubarb Walnut Muffins 1 1/2 cups flour 3/4 cups brown sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup vegetable oil 1 egg 1/2 cup buttermilk 1 teaspoon vanilla 1 cup chopped rhubarb 1/2 cup chopped walnuts 1/2 cup brown sugar 1/4 cup chopped walnuts 1/2 teaspoon cinnamon Instructions: Preheat oven 325 degrees F. Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 10881,"Pizza 1/2 pound flour 1/2-ounce bakers yeast 1 tablespoon water to blend yeast 1 tablespoon olive oil, plus extra to dampen pizza at end Salt and pepper 1 egg 1/4 cup hot water Two 1 pound 12-ounce tins or 3 pounds fresh egg-shaped tomatoes, skinned, seeded and roughly chopped 2 teaspoons capers 1/2 small tin anchovies in oil, drained 5 slices mozzarella cheese 10 black olive halves 1 sprig oregano 1 small garlic clove, finely sliced Freshly ground black pepper, for garnish Instructions: Place the flour in a bowl. Make a well in the center, add the yeast mixed to a paste with water and then the olive oil, salt, pepper and egg. Mix together and then thin paste with hot water until it resembles chewing gum and comes away from the hands. Knead for about 3 minutes until it no longer sticks to hands. Shape dough into a ball, cover with a bowl and allow to stand 30 minutes. Knead again and then pick up the dough and pull it out with the fingers, turning it around. Oil a baking sheet and preheat oven to 500 degrees F. Place the dough onto the baking sheet, spreading it out to form 12 inch diameter round shape. The edge should be a little thicker than the center. Garnish with tomatoes, capers, anchovies, mozzarella cheese, black olive halves, oregano leaves, garlic and pepper. Sprinkle with oil and place into the oven for 20 minutes. Place on serving dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 10882,"Cubano Salad 2 tablespoons distilled white vinegar 1 tablespoon fresh lemon juice
1 teaspoon finely grated garlic
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
4 radishes, thinly sliced
2 medium tomatoes, cut into wedges
1/2 head iceberg lettuce, cut into bite-sized pieces
1/2 small red onion, thinly sliced
1 small avocado, cut into chunks
Instructions: Whisk together the vinegar, lemon juice, garlic, 1/2 teaspoon salt and pepper to taste in a medium bowl. Whisk in the olive oil. Combine the radishes, tomatoes, lettuce and onions in a large bowl and toss with just enough dressing to coat. Top with the avocado. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 10883,"English-Style Fish and Chips Vegetable oil, for deep frying 4 large russet potatoes 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1 large egg, lightly beaten 1 (12-ounce) can soda water 1/2 cup rice flour, for dredging 2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle Malt vinegar, for serving Tartar Sauce, recipe follows Instructions: Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain. Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off. Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce. Tartar Sauce: 1 cup mayonnaise 1 tablespoon chopped capers 1 tablespoon chopped cornichons 2 tablespoons finely chopped flat-leaf parsley leaves 1/2 lemon, juiced Dash hot sauce In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry. Yield: about 1 1/4 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 10884,"Mini Meatballs with Raspberry-Balsamic Barbecue Sauce 1/2 cup plain breadcrumbs 1/4 cup finely grated Parmesan 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh Italian parsley 2 tablespoons whole milk 1 1/2 teaspoons tomato paste 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 large egg, at room temperature 1 clove garlic, minced 1/2 small onion, finely chopped 8 ounces ground dark turkey meat 8 ounces spicy Italian turkey sausage links, casings removed 3 tablespoons extra-virgin olive oil 2 cups frozen unsweetened raspberries, thawed 3/4 cup ketchup 3 tablespoons packed golden brown sugar 3 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce 1 teaspoon smoked paprika 1/4 teaspoon kosher salt 2/3 cup seedless raspberry jam 1/4 teaspoon freshly ground black Zest of 1 small lemon 2 to 3 large mangoes, peeled, pitted and cut into thirty six 3/4-inch cubes Thirty six 1-inch pieces torn radicchio leaves
Instructions: For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, garlic, salt, pepper, egg, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined. Using a tablespoon measure, form the meat mixture into 1 to 1 1/4-inch balls (about 36 meatballs). In a large nonstick skillet, heat the olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally, until well browned on all sides and cooked through, 10 to 12 minutes. Drain on paper towels. For the sauce: In a food processor or blender, blend together the raspberries, ketchup, jam, sugar, vinegar, Worcestershire sauce, paprika, salt, pepper and lemon zest until smooth. Pour the sauce into a heavy medium saucepan. Bring to a simmer over medium heat. Cook until slightly thickened, 6 to 7 minutes. Remove the pan from the heat and cool for 10 minutes. Pour into a small serving bowl. Thread 1 meatball, 1 mango cube and 1 piece of radicchio leaf onto each skewer. Arrange the meatballs on a platter and serve the barbecue sauce alongside for dipping. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 10885,"Southwest Lobster Roll 4 tablespoons unsalted butter, cut into 8 pieces 4 cloves garlic, minced
1 habanero pepper, split, deveined, seeded and minced
1 shallot, minced
1 tablespoon capers, rinsed
Kosher salt and freshly ground black pepper
1/4 cup white wine
1 lime, zested and juiced
4 tablespoons unsalted butter 6 cloves garlic, minced
3 tablespoons fresh flat-leaf parsley, finely chopped
1/2 cup mayonnaise 1/4 cup buttermilk
1/2 bunch fresh cilantro, leaves finely chopped
1 lime, zested and juiced
Kosher salt and freshly ground black pepper
1/2 head cabbage, finely sliced
Four 6- to 8-ounce lobster tails, halved lengthwise and deveined 4 split-top hot dog buns
2 ripe avocados, sliced
1 heirloom tomato, finely sliced
Instructions: Preheat the grill to medium-high heat. For the Habanero Butter: Combine the butter, garlic, habanero, shallot and capers in a small saucepan over medium heat. Season with salt and pepper and cook until the shallots start to turn translucent. Deglaze the pan with the white wine, lime juice and zest, cook the mixture until the white wine has reduced and the pan is almost dry. Transfer to a small bowl and reserve to the side. For the garlic butter: Combine the butter and garlic in a medium saucepan and cook over medium heat until the garlic becomes fragrant and softened, 5 to 6 minutes. Add the parsley and mix well. Transfer to a small bowl and reserve to the side. For the cilantro-lime mayonnaise: Add the mayonnaise, buttermilk, cilantro and lime zest and juice to a large bowl. Season with salt and pepper and whisk to combine. Add the cabbage and mix well to coat. Refrigerate until serving. For the Southwest lobster roll: Prepare a grill to medium-high heat. Brush the lobster tail pieces with the habanero butter. Place the tails shell-side down on the grill. Cook for 3 minutes, flip the lobster over, baste liberally with more habanero butter and allow the tails to cook in the butter and their own juices until the tails are curled and the meat is opaque, 4 to 6 minutes more. Remove from the grill and reserve to the side. Brush the hot dog buns with the garlic butter. Grill until golden and crisp, about 30 seconds. To assemble the southwest lobster roll: Place the avocado slices in the buns. Remove the lobster tails from the shells. Place 2 pieces of lobster tail in each bun. Top with 2 slices of the tomato, followed by 1/4 of the cabbage mixture. Place the Southwest lobster rolls on a large platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 10886,"Turkey Avocado Wrap 1/4 cup low-fat ranch dressing 2 tablespoons chipotle salsa 1/4 teaspoon finely grated orange zest 4 (8-inch) flour tortillas 12 ounces sliced oven-roasted turkey breast (from deli) 1 ripe Hass avocado, pitted, peeled, and sliced 2 cups mesclun lettuce or sprigs of cilantro 1 1/2 cups grated jicama 1 tomato, thinly sliced 2 scallions (white and green parts), thinly sliced Kosher salt and freshly ground black pepper Instructions: In a small bowl, combine the ranch dressing with the salsa and orange zest. Lay the tortillas on a cutting board, and spread the ranch mixture evenly over each one, leaving about a 1-inch border on all sides. Layer the turkey, avocado, lettuce, jicama, tomato, and scallions evenly over each tortilla, still leaving a border. Season with salt and pepper. Roll up like a pinwheel. Halve, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 10887,"Old- Fashioned Strawberry Shortcake 4 cups sifted all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/4 cups sugar
2/3 cup butter (11 tablespoons), cold and cut into small pieces
2 large eggs
1 cup milk
2 tablespoons butter, melted
3 pints fresh strawberries
1 cup heavy cream, whipped
Instructions: Preheat the oven to 450 degrees F. Grease the bottoms of two 9-inch round cake pans. In a large mixing bowl, sift together the flour, baking powder, salt and 1/2 cup of the sugar. Add the cold butter and cut in with 2 knives or a pastry blender to coarse-crumb consistency. In a large bowl, beat the eggs. Add the milk until fully combined. Gradually stir the egg and milk mixture into the flour mixture. Knead the dough for no more than a minute on a lightly floured board. Pat half the dough into each cake pan. Brush the surfaces with the melted butter. Bake until lightly browned, about 15 minutes. Turn the shortcake layers out onto cooling racks. While the layers are cooling, wash the strawberries and remove the hulls. Reserve a few berries for garnish. Cut the large berries in half and sprinkle with the remaining 3/4 cup sugar. Let stand for about 30 minutes. Spoon half of the berries with their juice over one shortcake layer. Place the second layer on top and spoon the remaining berries and juice over it. Top with whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 10888,"Fish in Parchment with Citrus Reduction 2 lemons 2 limes 6 fish fillets or steaks, preferably grouper 3 teaspoons chopped fresh flat-leaf parsley 1 clove garlic, minced 3 teaspoons olive oil Salt and ground pepper 1 teaspoon sherry vinegar 1 teaspoon honey
Instructions: Preheat the oven to 425 degrees F.
Zest half a lemon. Juice the lemon and 1 lime. Slice the remaining lemon and lime into very thin slices.
Place a few lemon and lime slices in the center of each parchment square. Place a fish fillet on top. (The citrus will help to keep the fish from burning on the bottom.)
In a bowl, whisk together the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon each lemon and lime juices, and drizzle over the fish. Top each piece of fish with a few slices of lemon and lime. Tightly fold the parchment paper into packages and make sure they are sealed well.
Put the packages on a baking sheet and bake for 10 to 12 minutes, depending on the thickness of the fish. Put the remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by half, stirring frequently. Add the sherry vinegar, honey and 1 teaspoon salt.
Mix the parsley, garlic and lemon zest together with a slight pinch of salt and pepper for the garnish.
Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets and drizzle the fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 10889,"Pan-Roasted Double-Cut Lamb Chops 2 racks of lamb (8 bones per rack; about 2 pounds each), trimmed and frenched by your butcher 2 cups plus 3 tablespoons extra-virgin olive oil 10 sprigs rosemary, 8 stripped and roughly chopped and 2 whole, plus more for garnish 10 sprigs oregano, 8 roughly chopped and 2 whole, plus more for garnish
6 cloves garlic, thinly sliced 1 tablespoon Aleppo pepper (or 3/4 teaspoon red pepper flakes) Kosher salt and freshly ground pepper 3 tablespoons unsalted butter Flaky sea salt, for topping Instructions: Cut each rack of lamb into 4 double chops of even thickness. Stir together 2 cups olive oil, the chopped rosemary and oregano, the garlic and 2 teaspoons Aleppo pepper (or 1/2 teaspoon red pepper flakes) in a large bowl. Add the lamb chops, bones up, and rub the mixture evenly over the meat. Cover and refrigerate at least 6 hours or overnight. Preheat the oven to 400?. Remove the lamb from the refrigerator and wipe off any excess marinade with a paper towel. Season generously with kosher salt and a few grinds of pepper. Heat an extra-large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and heat until shimmering. Add the lamb, rounded fat\u2013side down. Cook until well browned, about 4 minutes. Turn the chops on their sides in the skillet and cook until browned, 2 to 3 minutes per side. Turn the chops so the fat side is facing up and cook 2 to 3 more minutes. (It\u2019s OK if some of the bones are sticking out of the skillet to make space.) Carefully pour off the fat from the skillet and transfer the skillet to the oven. Roast until a thermometer inserted into the center of the lamb registers 125? for medium-rare to medium doneness, 5 to 7 minutes. Return the skillet to the stovetop over medium-high heat; add the butter and rosemary and oregano sprigs to an open space in the pan. Let the butter melt and start to foam, then baste the chops with the butter a few times until well coated. Transfer the chops to a platter and top with any remaining butter from the skillet. Sprinkle with flaky salt and the remaining 1 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes). Garnish with rosemary and oregano sprigs.
","[Syrah, Cabernet Sauvignon, Malbec, Tempranillo]" 10890,"Shrimp and Bell Pepper Stir Fry 1/2 cup low-sodium soy sauce 2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes, plus more for garnish
3 tablespoons peanut oil
1 red bell pepper, seeds removed and cut in thin strips
1 yellow bell pepper, seeds removed and cut in thin strips
1 pound jumbo shrimp, peeled and deveined
5 scallions, cut into 1/2-inch pieces 1 cup packed curly kale, stemmed and hand torn
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh mint
Instructions: In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes. Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center. Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together. Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat. Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 10891,"Resolution Resolved 1/4 ounce Aperol 1/4 ounce Simple Syrup, recipe follows 1/4 teaspoon clove powder
Splash blood orange juice
4 1/2 ounces champagne
Grated orange zest, for garnish
1 cup sugar Instructions: Add the Aperol, Simple Syrup, clove powder and blood orange juice to a champagne flute. Top with the champagne, then use a bar spoon to slowly pull up the ingredients from the bottom. Lightly grate some orange zest on top of the cocktail and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Prosecco, Cava, Moscato, Vinho Verde]" 10892,"Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree 1/2 cup olive oil 6 cloves garlic 1 flank steak, 2-2 1/2 pounds Salt and freshly ground pepper Olive oil 6 cloves garlic, peeled and thinly sliced, plus 2 cloves garlic, chopped 2 shallots, coarsely chopped 1 carrot, chopped 1 stalk celery, chopped 1 cup red wine 3 cups chicken stock 1 cup veal stock 1/4 cup chopped parsley 2 roasted red pepper, peeled, seeded and diced 1 Spanish onion, sliced, grilled and diced 1 1/4 cup heavy cream 6 ounces soft goat cheese 6 potatoes, cooked, peeled and diced and kept warm 4 tablespoons unsalted butter, softened Salt and freshly ground pepper Instructions: Combine the olive oil and garlic in a large shallow baking dish. Add the flank steak and turn to coat on both sides. Cover and marinate in the refrigerator for 2 hours or overnight. Remove from the refrigerator 30 minutes before grilling. Heat the grill to high heat. Remove the steak from the marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for rare to medium-rare doneness. Let rest 10 minutes before slicing across. Heat 1 tablespoon of olive oil in a small saute pan over medium heat. Add the sliced garlic and saute until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate. Heat 2 tablespoons of olive oil in a medium saucepan. Add the shallot, remaining chopped garlic, carrots and celery and cook until softened. Add wine and reduce by half. Add chicken and veal stock and cook until reduced by half. Strain the mixture into a clean medium saucepan. Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes. Season with salt and pepper and spoon over the steak. Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth. Rice potatoes into a large bowl. Mix in the butter and 1 cup of the heavy cream. Fold in the goat cheese mixture and season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 10893,"Mixed Seafood Pasta Kosher salt 1 pound fettuccine 2 tablespoons olive oil
2 tablespoons salted butter
8 ounces peeled and deveined large shrimp
8 ounces lobster meat, cut into chunks
8 ounces calamari, sliced
Freshly ground black pepper 1/4 cup jarred sun-dried tomato strips packed in oil
2 tablespoons capers, drained
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 cloves garlic, minced
1/2 red onion, finely diced 1/2 cup white wine
2 cups heavy cream
2 cups baby spinach leaves
1/4 cup freshly grated Parmesan, plus more for garnish
1/4 cup fresh parsley, chopped, plus more for garnish
Zest of 1 lemon, plus more for garnish
Instructions: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions for al dente. Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp, lobster and calamari and season with salt and pepper. Sear on each side for 1 to 1 1/2 minutes. Remove to a plate and set aside. Add the tomato strips, capers, thyme, rosemary, garlic and onion to the skillet and cook for 1 to 2 minutes, stirring often to ensure the vegetables don't brown. Deglaze with the white wine, then add the cream. Bring to a simmer and allow the sauce to simmer and thicken about 4 minutes. Season with salt and pepper. Add the spinach to the sauce and stir so it begins to wilt. Drain the cooked pasta and add it to the skillet. Add the seafood and any juices on the plate. Add the Parmesan, parsley and lemon zest, turn off the heat and toss everything together until nicely coated in the sauce. Garnish the pasta with more Parmesan, parsley and lemon zest. Serve directly from the skillet. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 10894,"Grilled Salsify, Corn and Bacon Hush Puppy with Salsify Honey Butter Dipping Sauce 2 stalks salsify, peeled and sliced in half
1 ear corn, shucked
Olive oil
Kosher salt and freshly ground black pepper 1 cup buttermilk
1 egg, lightly beaten
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
2 strips bacon, cooked and chopped Peanut oil, for frying
Salsify Honey Butter Dipping Sauce, recipe follows
4 salsify stalks 1/2 cup honey 4 tablespoons butter 3 tablespoons sriracha 1 tablespoon cayenne Kosher salt and freshly ground black pepper Instructions: Preheat the grill to high. In a large bowl, toss the salsify and corn with a little olive oil and some salt and pepper. Add the salsify and corn to the grill, grilling on all sides until the salsify is fork tender and the corn looks charred. Remove from the grill. Slice the corn kernels off the cob into a bowl. Chop the salsify into small cubes. Add to the bowl. Season with salt and pepper. In another bowl, mix the buttermilk with the egg. Add to the salsify and corn, mixing to incorporate. Add the cornmeal, flour, baking powder, 1 teaspoon salt and bacon. Mix together to form a thick batter. Heat enough peanut oil to fry in a Dutch oven or cast-iron skillet to 350 degrees F. Drop golf ball size balls of batter in the oil, cooking until golden brown, 5 to 7 minutes. Remove from the fryer, sprinkle with salt and drizzle with Salsify Honey Butter Dipping Sauce. Fill a medium saucepan with water and bring to a boil. Break the salsify stalks in half to release the milk inside, and boil for 10 minutes. Simmer for another 5 minutes. Take 1 cup of salsify stock and pour into another saucepan. Then add the honey, butter, sriracha, and cayenne. Season with salt and pepper. Bring back to a boil and simmer for another 10 minutes to allow the flavors to blend. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 10895,"Cinnamon Toast Crunch Cheesecake 1 1/4 cups milk 8 cups Cinnamon Toast Crunch? cereal (about 14 ounces), plus more for serving 12 tablespoons (1 1/2 sticks) unsalted butter, melted 3/4 cup packed dark brown sugar One 1/4-ounce package unflavored powdered gelatin 1 tablespoon ground cinnamon Three 8-ounce packages cream cheese, at room temperature 1 1/2 cups confectioners' sugar 1/2 cup sour cream 1 tablespoon pure vanilla extract Pinch fine salt Juice of 1/2 lemon Whipped cream, for serving Instructions: Preheat the oven to 350 degrees F. Put the milk and 1 cup of the cereal in a medium bowl and let stand until the milk tastes like the cereal, about 30 minutes. Strain the flavored milk and reserve. Discard the soaked cereal.
Crush the remaining 7 cups cereal in a resealable plastic bag with a rolling pin. Add 1/2 cup of the melted butter and 2 tablespoons of the brown sugar to the bag and shake until the cereal is coated. Pack into a 9-inch springform baking pan, pressing it about 1/2 inch up the sides. Bake until lightly toasted, 12 to 15 minutes. Cool to room temperature, about 30 minutes. Meanwhile, combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
Whisk together the cinnamon, remaining 4 tablespoons melted butter and remaining 10 tablespoons brown sugar in a small bowl to combine; set aside.
Beat the cream cheese, confectioners' sugar, sour cream, vanilla, salt and lemon juice in a large bowl with an electric mixer on medium-high speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add the cereal milk. Continue to beat on low until completely incorporated, about 2 minutes.
Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds.
Scoop out about a quarter of the batter into another medium bowl and stir in the cinnamon-butter mixture.
Fill a 1/4-cup measure with cinnamon batter and pour into the center of the crust. Fill a 1/2-cup measure with vanilla batter and pour into the middle of the cinnamon batter. (The batter will spread; as you add alternating scoops, they will widen, forming concentric circles.) Repeat with the remaining batter, alternating between flavors and using the 1/4-cup measure for the cinnamon and the 1/2-cup measure for the vanilla, until all the batter is gone. Refrigerate until completely set, at least 4 hours and up to overnight.
Unmold the cheesecake. Pipe or dollop whipped cream around the top edge and top each dollop with a few pieces of cereal.
","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 10896,"Roasted Sweet Potato with Banana Walnut Crumbles 1/2 cup rolled oats 1/4 cup chopped walnuts 4 teaspoons packed light brown sugar 1/4 teaspoon kosher salt 1/2 banana, mashed (2 tablespoons) 2 teaspoons unsalted butter, at room temperature and cut into bits Two 12-ounce sweet potatoes, halved lengthwise 1 tablespoon honey Instructions: Preheat the oven to 375 degrees F. Place a rack in the middle of the oven and another in the lower third.
Combine the oats, walnuts, sugar, salt and mashed banana, then cut in the butter. Spread the mixture on a parchment-paper-lined baking sheet. With damp hands, pat the mixture into an even 1/4-inch layer. Place the sweet potatoes, cut-side up, in a baking pan and place on the bottom oven rack.
Place the topping on the upper rack. Bake the topping until the edges are lightly browned, 15 to 18 minutes. Cool the topping, but leave the potatoes in the oven to continue cooking until a knife inserted in the center comes out easily, about 1 hour total.
When the topping is cool enough to handle, break into pea-size crumbles. Use a fork to scrape and fluff the insides of the potatoes. Sprinkle the potatoes with the crumb topping, then drizzle each with some of the honey and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 10897,"Banh Mi Tacos with Pulled Pork 8 red radishes, halved and thinly sliced 4 carrots, halved and thinly sliced on the bias 1 teaspoon kosher salt
1 teaspoon granulated sugar
2 cups unseasoned rice vinegar
One 5- to 6-pound boneless pork butt 2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons olive oil
2 strips bacon, chopped into 2-inch pieces
2 carrots, each cut into 3 pieces
2 stalks celery, each cut into 3 pieces
1 yellow onion, peeled and quartered
1 green bell pepper, seeded and quartered
12 cloves garlic
1 tablespoon chili powder
1 tablespoon ground allspice
4 chiles de arbol
2 bay leaves 2 sprigs rosemary 2 sprigs thyme
2 cups hard apple cider or gluten-free beer
2 cups chicken broth
4 cups vegetable broth 1/2 cup soy sauce or gluten-free soy sauce
1/4 cup Asian fish sauce
2 tablespoons brown sugar
2 teaspoons toasted sesame seeds
1 teaspoon black peppercorns
4 cloves garlic, smashed 4 green onions 2 strips bacon, cut in half
2 whole cloves
1 carrot, peeled and cut into 4 pieces
1 cinnamon stick
One 2-inch piece fresh ginger, peeled and chopped
1 jalapeno, stemmed, seeded and sliced in half 1 yellow onion, peeled and quartered
1 star anise
2 tablespoons cold water 1 tablespoon cornstarch
1 cup mayonnaise 1/2 cup sriracha sauce (more or less to taste)
Forty-eight 4-inch corn tortillas
1 bunch cilantro, leaves only
4 jalapenos, with seeds, sliced as thinly as possible
Instructions: For the pickled carrot and red radish: Toss the sliced radishes and carrots with the salt and sugar in a medium bowl. Let the mixture stand for 5 minutes. Pour the rice vinegar over the mixture. Cover and refrigerate at least 24 hours or up to one week. For the braised pulled pork: Preheat the oven to 300 degrees F. Rub the pork with the salt and pepper. Heat the olive oil in a Dutch oven or brazier pan over medium-high heat for about 2 minutes. Carefully place the pork into the hot pan, fat-side down. Cook until browned, 4 to 5 minutes. Use tongs to carefully turn the pork, cooking on all sides until browned, 5 to 10 minutes more. Transfer the pork to a plate, leaving all its juices in the pan. Add the bacon, carrot, celery, onion, bell pepper and garlic and cook, stirring often, until starting to brown, about 2 minutes. Add the chili powder, allspice, chiles de arbol, bay leaves, rosemary and thyme. Continue cooking over medium heat until fragrant, about 5 minutes. Add the cider, and stir, scraping the browned bits from the bottom of the pan. Add the chicken broth, and bring to a boil. Remove the pan from the heat. Place the pork in the pan, on top of the vegetables. Cover the pan, and place it in the oven. Cook until the pork is soft to the touch and shreds easily, 5 to 6 hours. Carefully remove the pork from the pan, and shred it with tongs in a large bowl or pot. Strain and discard the solids, saving the braising liquid. Pour the strained liquid over the shredded pork. For the umami sauce: Combine the vegetable broth, soy sauce, fish sauce, brown sugar, sesame seeds, peppercorns, garlic, green onions, bacon, cloves, carrot, cinnamon stick, ginger, jalapeno, yellow onion and star anise in a large pot. Simmer the mixture over low heat for 90 minutes to allow the flavors to develop. Strain and discard the solids, saving the liquid. In a small bowl, stir together the cold water and cornstarch to create a slurry. Stir the slurry into the hot liquid until it is thick. Set the sauce aside until the pork is ready. Pour the umami sauce over the pork and use tongs to toss. This can be done the day before servingjust reheat the pork when you are ready to assemble the tacos. For the sriracha mayo: Stir together the mayonnaise and sriracha in a small bowl until combined. For the tacos: Preheat a griddle or large frying pan over medium heat. For each taco, hold 2 corn tortillas together, dip them in a bowl of room-temperature water and count to three. Place the tortillas, still together, on the hot griddle, and cook until hot and beginning to blister on each side, about 45 seconds. Stack the hot tortillas on a plate. Sprinkle each set of tortillas with cilantro, sliced jalapenos and pickled carrot and red radish. Top with some umami pork, and drizzle with sriracha mayo. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 10898,"Chilled Beet Soup with Yogurt and Pepitas 1 pound roasted or boiled red beets, coarsely chopped 1 cup light coconut milk
2 teaspoons fresh lime juice
1 teaspoon finely grated peeled ginger
1 teaspoon kosher salt
Freshly ground black pepper
4 teaspoons nonfat plain Greek yogurt
4 teaspoons salted, roasted pepitas (hulled pumpkin seeds) or sunflower seeds
Instructions: Put the beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and puree until very smooth. Transfer to a container and chill until ready to serve, at least 1 hour. To serve, pour about 3/4 cup soup into each of 4 small glasses; top each with 1 teaspoon yogurt and 1 teaspoon pepitas and serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 10899,"Cheese Straws 2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator Flour, for dusting 1 extra-large egg 1 tablespoon water 1/2 cup freshly grated Parmesan 1 cup finely grated Gruyre cheese 1 teaspoon minced fresh thyme leaves 1 teaspoon kosher salt Freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1?4 cup of the Parmesan, 1?2 cup of the Gruyre, 1?2 teaspoon of the thyme, 1?2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper. Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 10900,"Sauteed Salmon Fillet with Tzatziki and Warm Lentils Olive oil, for sauteing Four 6-ounce salmon fillets, skin on
Kosher salt and freshly ground black pepper Extra-virgin olive oil, for finishing
Nonfat Tzatziki, recipe follows Warm Lentils with Mustard Vinaigrette, recipe follows Kale and Pine Nut Salad, recipe follows, recipe follows 1/2 English cucumber Kosher salt 2 cups plain nonfat Greek yogurt
1 tablespoon white wine vinegar
2 cloves garlic, smashed and finely chopped
2 sprigs fresh mint, leaves cut into chiffonade
1 small bunch fresh dill, finely chopped
Freshly ground black pepper 1 1/2 cups black lentils 2 bay leaves
2 cloves garlic, smashed
1 stalk celery
1 small bundle fresh thyme
1/2 carrot, peeled
1/2 fennel bulb 1/2 red onion, peeled, root end left on
Kosher salt
Olive oil, for sauteing 1/2 carrot, finely diced 1/2 fennel bulb, finely diced, plus fennel fronds, for garnish 1/2 onion, finely diced
1 clove garlic, smashed
1/2 cup red wine vinegar
3 tablespoons whole-grain mustard
Kosher salt
1 tablespoon chopped fresh parsley
1 bunch Tuscan kale, stems removed, cut into chiffonade 1/4 cup extra-virgin olive oil 1/2 lemon, juiced Kosher salt Pinch of red pepper flakes 1/2 cup pine nuts, toasted Instructions: Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil. Sprinkle the fish with salt and pepper on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan skin-side down. Place the small saute pan directly on top of the fillets; this applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 2 to 3 minutes, and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula to flip the fillets, and cook for 2 more minutes on the other side. For thicker cuts or more well-done fillets, place the fish on a baking sheet skin-side up and pop in a preheated 400 degree F oven for 2 or 3 minutes. Finish with a drizzle of extra-virgin olive oil. Serve with the Nonfat Tzatziki, Warm Lentils with Mustard Vinaigrette and Kale and Pine Nut Salad.
Grate the cucumber and place it in a fine strainer over a bowl. Salt the cucumber and allow it to drain until most of the juices come out, approximately 10 minutes. Squeeze out the last bit of juices and transfer to paper towels to pat dry. In a medium bowl, combine the cucumber, yogurt, white wine vinegar, garlic, mint and dill. Refrigerate to allow the flavors to meld, at least 1 hour. Season with salt and pepper before serving. Yield: 2 cups For the lentils: In a large saucepan, combine the lentils, bay leaves, garlic, celery, thyme, carrot, fennel, red onion and a good amount of salt. Add water to the pan until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, and then reduce the heat to a simmer. Cook until the lentils are soft, 20 to 30 minutes. Ladle off 1 cup of the lentil-cooking water and reserve. Remove all the vegetables and aromatics from the lentils and discard. Drain the lentils. For the warm salad: Heat a large saute pan with enough olive oil to coat the pan. Add the diced carrots, fennel and onions and sweat the vegetables about 5 minutes. Add in the garlic and saute 1 minute more. Add in the lentils, red wine vinegar and mustard. Pour in a couple tablespoons of the reserved cooking liquid and cook down for a couple minutes. Season with salt and garnish with chopped parsley and fennel fronds. Place the kale in a large bowl. In a separate bowl, whisk together the olive oil, lemon juice and some salt. Toss the kale in the dressing and let sit at room temperature to soften. Before serving, check the seasoning and add a pinch of red pepper flakes. Top with the toasted pine nuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 10901,"Grilled Radicchio 2 round headed radicchio, halved or quartered according to size 3 to 4 tablespoons olive oil 1 garlic clove, minced 4 tablespoons balsamic vinegar Ground black pepper to taste Instructions: Brush radicchio with olive oil and set on grill until softened, about 5 minutes, turning once. In a small saucepan, heat remaining olive oil with garlic. Drizzle oil and balsamic vinegar over radicchio, grind some pepper over the top. Serve immediately.; Brush radicchio with olive oil and set on grill until softened, about 5 minutes, turning once. In a small saucepan, heat remaining olive oil with garlic. Drizzle oil and balsamic vinegar over radicchio, grind some pepper over the top. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 10902,"Memphis Monte Cristo 2 tablespoons vegetable oil 4 eggs 1/4 cup heavy cream 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 cup Neely's BBQ sauce 8 slices hearty white sandwich bread 8 thin slices deli smoked Gouda 8 thin slices deli baked honey ham 8 thin slices deli smoked turkey Neely's Dry Rub, for dusting, optional Instructions: Preheat oven to 350 degrees F. Heat a large griddle pan over medium heat with vegetable oil. In a medium bowl, whisk the eggs, cream, sugar, salt, and cayenne until blended. Pour into an 8 by 8-inch baking pan. Spread some of the barbecue sauce onto each slice of bread. On 4 pieces bread, add 1 slice each of cheese, ham, and turkey, and repeat layer. Top with the other pieces of bread and press the sandwiches together with your hands. Dip into the wet batter turn to coat. Add the battered sandwiches to the hot griddle and cook until golden brown on 1 side. Flip and continue cooking the other side until golden. Remove to a rack-lined sheet tray. Put into the preheated oven and bake until the cheese melts, about 5 more minutes. Remove to a cutting board and slice into triangles. Dust with Neely's dry rub, if desired, and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 10903,"Coco Bread Sandwich 1 Coco bread roll 3 slices Boar's Head Jerk Turkey? Breast 1 slice Boar's Head 3 Pepper Colby Jack? cheese 1/3 cup Hungarian peppers, sliced 1/2 cup Beef broth Instructions: Pre-heat oven to 350 degrees F. Slice roll through lengthwise. Layer ingredients evenly in the order shown above. Heat in oven until warmed through. Serve with warmed broth to dip sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10904,"Pollo Ciudad with Pickled Tomato Salsa 4 large, boneless chicken thighs or leg and thighs, with skin Salt and freshly ground black pepper, to taste
Salt and freshly ground black pepper, to taste 1 tablespoon vegetable oil 2 tablespoons unsalted butter 3 shallots, diced 3 large mushrooms, thinly sliced 1 to 2 jalapenos, chopped with seeds 1 tablespoon ground cumin 1 cup chicken stock 3/4 cup half-and-half or heavy cream 1/2 bunch cilantro, stems and leaves separated 2 egg yolks
1 1/2 tablespoons brown sugar 2 tablespoons red wine vinegar 3 cups cooked rice, for serving 4 grilled scallions, for serving Pickled Tomato Salsa, recipe follows, for serving 1 pound tomatoes, diced 1/2 bunch scallions, white and green parts, thinly sliced
2 to 3 serrano chiles, with seeds, thinly sliced in rounds 1/2 cup white vinegar 2 1/2 tablespoons brown sugar 2 teaspoons salt 4 teaspoons freshly grated ginger 1 tablespoon minced garlic 2 teaspoons yellow mustard seeds 2 teaspoons cracked black peppercorns 2 teaspoons ground cumin 1 teaspoon cayenne 1/2 teaspoon turmeric 1/2 cup extra-virgin olive oil Instructions: Season chicken liberally with salt and pepper. Heat a large saute pan over medium-high heat, add oil, and place chicken in pan skin side down. Sear for 4 minutes, then reduce heat to medium and continue cooking for another 8 minutes. Turn chicken and cook another 4 minutes, or until just cooked all the way through.
Meanwhile, make sauce by melting butter in a medium saute pan over moderate heat. Cook shallots and mushrooms until soft and golden, about 10 minutes. Add jalapenos and cumin, lower heat, and cook for 5 minutes. Add chicken stock. Turn heat to high and cook until liquid is reduced by half. Add cream or half-and-half and cilantro stems and return to a boil. Remove from heat. Puree in a blender, pass through a wire mesh strainer, and return to heat.
Whisk egg yolks, sugar, and vinegar together in a small bowl. While continuing to whisk, pour one cup pureed cilantro sauce into egg mixture to temper. Then combine egg mixture with puree and cook over low heat, stirring constantly, until sauce is thick and smooth.
Arrange grilled chicken over a bed of your favorite rice and spoon sauce over all. Garnish with cilantro leaves, grilled scallions, and Pickled Tomato Salsa. Serve immediately. In a large bowl, toss tomatoes with scallions and serrano chiles.
In a medium saucepan, bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days. Makes 2 cups. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10905,"Crispy Bacon-Wrapped Chicken with Three Cheese Creamy Risotto and Arugula Fennel Salad 1 bottle light-bodied dry red wine, such as Pinot Noir or Beaujolais 2 shallots, sliced 2 cloves garlic, roughly chopped Small bunch fresh basil 2 cloves 1 dry bay leaf 1 cup chicken stock 2 tablespoons cold butter, diced Salt and freshly ground black pepper 4 boneless, skinless chicken breast halves, about 1 pound, preferably organic, trimmed and squared off a bit Kosher salt and freshly ground black pepper 16 slices bacon, not thick cut, from 16-ounce package 2 tablespoons olive oil 2 tablespoons freshly squeezed Meyer lemon juice 1 tablespoon extra-virgin olive oil Salt and freshly ground black pepper 2 cups baby arugula, 2 ounces, trimmed and washed 1 small fennel bulb, thinly sliced, 1 1/2 cups 1 tablespoon olive oil 2 (1/4-inch) thick slices pancetta, 4 3/4-ounces, diced, 1 cup 3 cloves garlic, minced 1 shallot, finely chopped 1 1/3 cups Arborio rice, 9-ounces 1/2 cup white wine 3 cups chicken stock, heated 1/4 cup grated Parmesan cheese, 1-ounce 2 tablespoons mascarpone cheese, 1 1/2-ounces 1-ounce goat cheese 1/4 cup fresh basil leaves, thinly sliced 1 tablespoon butter Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Sauce: In a medium saucepot, over medium heat, combine the wine, shallots, and garlic and bring to a simmer. Add the basil, cloves, and bay leaf, and let simmer until the liquid is reduced to about 1 cup. When reduced, add the chicken stock, and continue to simmer until reduced by half. Strain into another sauce pan and stir in the butter. Season the mixture with salt, and pepper, to taste. Keep warm. Chicken: Season the chicken lightly with salt, and pepper, to taste. Lay 4 slices of bacon crosswise on a cutting board with the slices slightly overlapping. Put a chicken breast on top of the bacon. Bring the bacon slices up and around the chicken so the entire breast is wrapped. Repeat with the remaining chicken breasts and bacon. In a large oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Get the pan and oil hot, and then add the bacon-wrapped chicken and cook until the bacon is crispy on both sides, about 8 minutes per side. Transfer the pan to the oven and bake, until the chicken is cooked through, about 15 to 18 minutes. Salad: Whisk together the lemon juice and olive oil. Season the salad with salt, and pepper, to taste. Put the arugula and fennel into a large bowl and toss until well coated. Scoop some risotto nicely into the center or each plate, making sure it has some height so the chicken can stand up. Cut the chicken on a bias and put on top of the risotto. Drizzle some of the red wine sauce around the plate and directly over the chicken. Top each plate with some arugula salad and serve. Serving suggestion: Three Cheese Creamy Risotto, recipe follows. Heat a large pot (wider is better than taller) over medium heat and add the olive oil and pancetta. Cook the pancetta until it begins to crisp, and then add the garlic and shallots. Cook the shallots and garlic until they begin to brown in color. Add the rice and stir well to coat. Cook the rice for 1 minute. Add wine and stir well. Stir the rice until the wine is almost completely absorbed. Add in some chicken stock until rice is just covered and stir again until the stock is absorbed into the rice. Continue to gradually add the stock, stirring well after each addition, until the rice is cooked through, but still has a bite. You may not use all of the stock. When rice is cooked, stir in the cheeses and basil. Remove from heat and stir in the butter. Season with salt, and pepper, to taste. The risotto should be smooth, creamy, rich, and delicious. ","[Barolo, Chianti, Cabernet Sauvignon, Syrah]" 10906,"Maple Stars 1 1/4 cups all-purpose flour, plus more for dusting 1/4 teaspoon baking powder Pinch of salt 6 tablespoons unsalted butter, at room temperature 1/2 cup maple sugar 1 large egg 1/2 teaspoon pure vanilla extract Gold coarse sugar, for decorating 2 ounces white chocolate, chopped 2 tablespoons unsalted butter, at room temperature 1/4 cup confectioners? sugar 1/4 teaspoon maple extract 1/2 teaspoon fresh lemon juice Instructions: Make the cookies: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and maple sugar in a large bowl with a mixer on medium-high speed until fluffy, 4 minutes. Add the egg and vanilla; beat until combined. Reduce the mixer speed to medium low; add the flour mixture and beat until just combined. Transfer the dough to a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, at least 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Divide the dough into thirds. Working with 1 piece at a time, roll out the dough on a floured surface until 1/8 inch thick. Cut out stars with a 2-inch cutter; arrange 1 inch apart on 2 ungreased baking sheets and sprinkle with gold sugar. Refrigerate the cutouts 15 minutes. Bake, switching the pans halfway through, until the cookies are set and lightly browned on the bottoms, 13 to 16 minutes. Let cool completely on the baking sheets. Make the filling: Melt the white chocolate in the microwave in 30-second intervals, stirring, until smooth. Let cool. Stir in the butter with a rubber spatula, then stir in the confectioners? sugar, maple extract and lemon juice until smooth. Sandwich between the cookies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 10907,"Suped-Up Traditional Chicken Noodle Soup 6 pieces bone-in, skin-on chicken breast 1 leek, trimmed and quartered 1 onion, peeled and halved 2 ribs celery, quartered 1 large carrot, peeled and quartered on an angle 1 lemon, sliced Few sprigs fresh parsley Few sprigs fresh dill Few sprigs fresh thyme 1 large fresh bay leaf 2 tablespoons extra-virgin olive oil 2 leeks, trimmed, sliced, soaked and dried 1 onion, quartered and very thinly sliced
3 to 4 small ribs celery and leafy tops, very thinly sliced on an angle 2 parsnips, julienned or 1 small bulb fennel, quartered and julienned, plus small handful fronds
2 large carrots, julienned Salt and finely ground black pepper or white pepper Salt and finely ground black pepper or white pepper
2 1/2 to 3 quarts homemade chicken stock 2 pieces poached chicken breast, meat diced or shredded, about 2 to 2 1/2 cups white meat 12 ounces egg noodles 2 tablespoons butter Chopped fresh dill and parsley, for garnish Instructions: Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour. Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks. Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot. Boil water in a large pot, salt the boiling water and cook the pasta to al dente or with a good-bite left to it. Drain the pasta and toss with butter or a drizzle of oil, stir to combine and coat the noodles evenly. Pour the soup over the noodles in soup bowls and top with fresh dill, parsley, or reserved fennel fronds, if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 10908,"Christmas Steak 2 small plum tomatoes, cored 2 cloves garlic
1 small jalapeno, stemmed, seeded and halved
1/2 small white onion, halved
1/4 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper
3 tablespoons red wine vinegar 4 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup packed fresh cilantro leaves
1/4 cup ice cubes
2 tablespoons packed fresh oregano leaves
1 jalapeno, stemmed, seeded and roughly chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
One 2-pound bone-in porterhouse steak (about 2 inches thick) Kosher salt and freshly ground black pepper
1 tablespoon canola oil
3 tablespoons unsalted butter, cut into cubes
3 cloves garlic
2 sprigs fresh thyme
Instructions: For the salsa roja: Add the tomatoes, garlic, jalapeno and onion to a medium saucepan. Add 6 cups water and bring to a boil over high heat. Simmer until the vegetables are softened, 15 to 20 minutes. Drain the vegetables, add to a blender and blend until smooth. Transfer to a bowl and stir in the vinegar. Season with salt and pepper. Let cool, then cover with plastic wrap and refrigerate until ready to serve.
For the chimichurri: Add the vinegar, garlic and a generous pinch of salt to a blender and blend on low until smooth. Add the parsley, cilantro, ice, oregano and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and blend, stopping to scrape down the sides if necessary, until smooth, about 1 minute. Season with salt and pepper. Transfer the chimichurri to a serving bowl, cover with plastic wrap and refrigerate until ready to serve.
For the steak: Let the steak sit at room temperature for about 30 minutes before cooking.
Position an oven rack 5 to 6 inches from the broiler and preheat the broiler.
Heat a large cast-iron skillet over medium-high heat. Pat the steak dry and sprinkle generously with salt and pepper; the steak should be almost completely white from the salt. Add the oil to the hot skillet and when it begins to smoke, add the steak. Cook the steak until browned and crusty on both sides, about 4 minutes per side. Remove to a cutting board.
Cut the strip steak from the bone and carve the meat across the grain. Cut the tenderloin filet from the bone and carve the meat across the grain. Place the bone back in the center of the skillet and arrange the sliced steak around the bone in its original formation so that it looks like a full steak. Top with the butter, garlic and thyme.
Broil until the butter is melted and a thermometer inserted sideways in the center of the steak registers 120 degrees F for medium rare, 3 to 4 minutes (see Cook's Note). Tilt the skillet slightly to pool the butter, then spoon it over the steak several times to coat.
Transfer the steak to a serving platter and pour the melted butter over top. Top one half of the steak with the chimichurri and spread evenly. Top the other half with the salsa roja and spread evenly. Serve with the remaining chimichurri and salsa roja on the side. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 10909,"Blueberry and Thyme Collins 1 1/3 cups apple-thyme simple syrup, recipe follows 1 cup gin (recommended: Bombay Sapphire) 1/4 cup fresh lemon juice (about 1 large lemon) Ice 1/4 cup blueberry jam Club soda, chilled Fresh thyme sprigs, for garnish 20 (4-inch) long sprigs fresh thyme 1 cup sugar 1 1/2 cups 100 percent apple juice (recommended: Martinelli's) Instructions: In a pitcher, combine the syrup, gin and lemon juice. Refrigerate for 2 hours. To serve, add ice and half of the gin mixture to a martini shaker. Add 2 tablespoons of blueberry jam. Shake well and pour into ice-filled Collins glasses. Add a splash of club soda and garnish with fresh thyme sprigs. Repeat with remaining ingredients. Gently crush the thyme sprigs and put them in a small saucepan. Add the sugar and apple juice. Bring the mixture to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 30 minutes. Strain before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 10910,"Braised Parsnips with Maple Syrup and Pecans 1 tablespoon unsalted butter ? cup Fisher? Pecan Halves ? teaspoon ground cumin seeds, lightly crushed ? teaspoon ground coriander seeds ? cup maple syrup 8 medium parsnips, ends trimmed and thoroughly peeled and cut in half lengthwise, about 2 pounds 2-3 cups water ? teaspoon salt Instructions:

1. Heat butter a small saucepan over medium-high heat. When the butter melts and starts to get brown, add the pecans, cumin and coriander. Stir the pecans and \toast\ them with the spices for a minute. Remove the pecans from the pan and set aside. Add the maple syrup and bring to a boil. Reduce to a simmer and cook for 5 minutes; remove from heat and set aside.
2. Place the parsnips in a large skillet and cover with water. Bring to a boil, reduce to a simmer and cook the parsnips 15 to 20 minutes or until the parsnips are tender when pierced with the tip of a knife. Note: I often find recipes don't give me enough liquid to work with. Parsnips can vary in size so feel free to add a splash of water to finish the cooking process, if needed. Drain off any remaining liquid. Sprinkle the parsnips with salt and toss with reserved maple syrup mixture and seasoned pecans. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 10911,"Wilted Spinach 3 ounces smoked bacon, sliced 1 tablespoon unsalted butter, plus 1 1/2 tablespoons 8 mushrooms, sliced 12 ounces baby spinach Salt and freshly ground black pepper Instructions: In a small pan, cook the bacon until crispy. Remove from pan and set aside. Add 1 tablespoon of the butter in the same pan and saute the mushrooms for 1 to 2 minutes. Add the remaining 1 1/2 tablespoons butter and melt. Add the spinach and cook until it is wilted. Return bacon to the pan and heat through. Adjust seasoning, to taste, with salt and pepper. Keep warm until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10912,"Strawberry Rhubarb Cobbler 1 1/3 cups flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons butter, cut into 1/4-inch pieces and chilled 2/3 cup heavy cream 1 pint whole strawberries, hulled 1 pound rhubarb, cut into 1/2-inch dice 2 tablespoons butter, melted Instructions: Preheat oven to 350 degrees F. In a small bowl, whisk together the flour, 2 tablespoons sugar, baking powder and salt. Add chilled butter and cut into dry ingredients with a pastry knife until crumbly. Add cream and stir with a spoon until dough comes together. Roll dough to 1/2-inch thickness and cut to fit over the baking dish. Mix strawberries and rhubarb together in baking dish. Top fruit with cobbler dough and brush with melted butter and remaining tablespoon of sugar. Bake for 35 minutes. Serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 10913,"Pink Grapefruit Meringue Pies 15 graham crackers, crushed 1/2 cup finely grated semi-sweet dark chocolate 1/4 cup brown sugar 1/4 cup unsalted butter, melted 4 eggs, separate yolks from whites, at room temperature 1/4 cup freshly squeezed pink grapefruit juice 1/4 cup fresh lemon juice 1 teaspoon fresh grapefruit zest 1 teaspoon fresh lemon zest 1 1/4 cups brown sugar 1/3 cup cornstarch Pinch salt 1 1/2 cups water 2 tablespoons unsalted butter, melted 3 tablespoons white sugar 1 teaspoon white vinegar Instructions: Preheat the oven to 350 degrees F. To make the pie crust: In a resealable plastic bag, crush the graham crackers. Transfer the crushed graham crackers into a big bowl and mix in the grated dark chocolate shavings, brown sugar, and melted butter. Line 6 (4-inch) mini pie molds with the crust mixture, making crust about 1/8-inch thick. Bake for 8 to 10 minutes, then cool. To make the filling: In a bowl, combine egg yolks, fresh pink grapefruit juice, fresh lemon juice, pink grapefruit zest, and lemon zest. Mix and set aside. In a heavy saucepan add: brown sugar, cornstarch, a pinch of sea salt, and water. Bring to a boil over medium heat whisking constantly for 2 to 3 minutes, until the mixture thickens. Slowly whisk in a small portion of this mixture to the egg yolks-citrus mixture. Cook's Note: Be careful not to cook the yolks. Whisk the egg yolk-citrus mixture back into the pot, reduce the heat to low, add 2 tablespoons unsalted butter and whisk for 8 more minutes, until very thick. Cover and refrigerate the mixture for 3 hours. Preheat the oven to 375 degrees F. To make the meringue: In clean bowl, combine the 4 egg whites, white sugar, and white vinegar. Using electric mixer or whisk, whip until stiff peaks form. Evenly divide and spoon the chilled citrus filling into the graham cracker crusts and top with lots of meringue. Bake for 10 minutes, or until the meringues brown slightly. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 10914,"Grand Champagne Cocktail 4 shots orange-flavored liqueur (recommended: Grand Marnier) 4 teaspoons honey 4 fresh strawberries, tops trimmed 1 bottle Champagne, well chilled Instructions: Add the orange-flavored liqueur, honey and strawberries to a food processor and process until smooth. Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Champagne. ",[Champagne] 10915,"Maple-Roasted Turkey with Sage Butter 1 sticks unsalted butter, softened to room temperature 1/4 bunch fresh sage, finely chopped Kosher salt and freshly ground black pepper 1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded 8 strips bacon 1/2 cup maple syrup 2 tablespoons hot water Instructions: Preheat the oven to 350 degrees F and remove the top rack of the oven. Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper. Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminum foil, and place in the oven. In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10916,"Cornbread Stuffing 1/2 stick (4 tablespoons) melted unsalted butter, plus extra for baking pan 1 cup yellow cornmeal
3/4 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup milk
3 tablespoons honey
1 teaspoon vanilla extract
2 large eggs
Extra-virgin olive oil, for cooking 1 large onion, finely diced
3 ribs celery, finely diced
Kosher salt
3 cloves garlic, smashed and finely diced
1 pound fresh chorizo
10 fresh sage leaves, finely chopped
3 sprigs fresh rosemary, leaves chopped
3 to 4 cups chicken stock
Instructions: For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan. Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days. For the cornbread stuffing: Preheat the oven to 350 degrees F. Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside. Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat. Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish. Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10917,"A Bloody Good Tsunami Cake 2 large beets (about 7 ounces total) 1/4 teaspoon kosher salt
1 tablespoon olive oil Softened unsalted butter, for the cake pans 2 1/2 cups all-purpose flour, plus more for the cake pans
1 1/2 cups granulated sugar
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk
1/2 cup vegetable oil
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 large eggs, at room temperature 1 pound cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature
2 cups white chocolate chips, melted (about 11 ounces)
1 teaspoon vanilla extract
2 cups powdered sugar 1 1/2 cups milk 1 1/3 cups heavy cream
1/4 cup cornstarch
Pinch kosher salt
One 14-ounce can sweetened condensed milk
Red food coloring, as needed
Red sprinkles, for topping
Red sparkling sugar, for topping
Instructions: For the roasted beet pure: Preheat the oven to 425 degrees F. Place the beets in a piece of foil and season with the salt. Top with the olive oil and a splash of water, close up the foil and roast until a knife or skewer comes out with ease when inserted into the beets, 25 to 30 minutes. Set aside to cool just enough to handle. Peel the beets, transfer to a blender with any remaining juices and pure, adding up to 1/4 cup water if needed to get it to puree.
For the red velvet cake: Reduce the oven temperature to 350 degrees F. Butter and flour two 8-inch round cake pans.
In the bowl of a stand mixer, combine the flour, granulated sugar, cocoa, baking soda and salt. Mix on low for 30 seconds with the paddle attachment.
In a separate bowl, whisk to combine 1/2 cup of the roasted beet pure, the buttermilk, oil, food coloring, vinegar, vanilla and eggs. In 2 parts, pour into the mixer. Mix on medium speed until combined. Do not overmix. Pour the batter into the prepared pans.
Bake on the center rack until a toothpick inserted in the center comes out clean, about 35 minutes. Let cool for 10 minutes, then turn out on a wire rack. Let the cakes cool completely before frosting.
For the cream cheese frosting: Meanwhile, beat the cream cheese and butter in a large bowl with an electric mixer until combined. Add the chocolate and vanilla extract, then continue to mix until incorporated. Next, slowly add the powdered sugar, beating until the frosting is light and fluffy. Transfer to a piping bag or ziptop bag and snip off the end.
Pipe a tablespoon of frosting onto a rotating cake stand and place an 8-inch cake round on top, pressing gently to adhere. Place the first cake on the cake round and trim the dome to make flat if needed. Cut the cake in half horizontally to make 2 layers. Frost the top of the first layer, then place the second half on top and frost. Repeat with the remaining cake, cutting in half and stacking between layers of frosting. There should be 4 layers. Finally, frost the sides, finishing with the top.
For the bloody good tsunami topping: Whisk the milk, heavy cream, cornstarch and salt in a medium saucepan until smooth. Heat over medium heat, whisking constantly, until the mixture just begins to thicken, about 5 minutes. Remove from the heat and immediately whisk in the condensed milk and red food coloring (as many drops to get the color you prefer). Place a layer of plastic wrap over the top of the mixture to prevent a skin from forming, then allow to cool completely before using.
To assemble the bloody good tsunami cake: Cut a sheet of clear acetate that can wrap completely around the base of the cake, adding an extra 2 inches so that it can be secured with tape on the side and also making sure that the acetate is taller than the top of the cake by at least 5 inches. Wrap the acetate around the cake and tape it to form a long tube--it should not be so tight as to squeeze against the outer layer of the cake, but still have no gaps at the top of the cake so that the topping will not seep over the edges. Gently spoon the bloody good tsunami topping over the top of the cake, then spoon an even layer of red sprinkles and sparkling sugar, about 1/4 inch thick, over the topping. Plunge a plastic toy hatchet, meat cleaver or dagger into the center of the top of the cake--it should be very decorative and realistic-looking for the best effect!
To reveal the tsunami, grasp the top of the acetate and gently pull up to loosen from the base of the cake, then continue pulling up over the top of the cake in one single motion to allow the topping to cascade over the side of the cake.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10918,"Spaghetti with Sausage-Mushroom Sauce Kosher salt 12 ounces spaghetti 3 teaspoons extra-virgin olive oil 3/4 pound sweet or spicy Italian sausage, casings removed 1 8-ounce package sliced mixed mushrooms Freshly ground pepper 3 tablespoons tomato paste 1 teaspoon chopped fresh rosemary 1/4 cup heavy cream Shredded Parmesan cheese, for topping (optional) Instructions: Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl. Add the remaining 2 teaspoons olive oil to the skillet and increase the heat to medium high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Stir in the tomato paste and rosemary and cook, stirring, 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes. Season with salt and pepper. Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded Parmesan, if desired. ","[Barolo, Barbaresco, Chianti, Rioja]" 10919,"Mini Spiced Carrot Muffins 2 cups all-purpose flour 1 cup finely shredded carrots (about 3 small carrots) 3/4 cup yogurt 1/2 cup vegetable oil 1/2 cup golden raisins, plumped in hot water and drained 1/4 cup shredded sweetened coconut 1 teaspoon freshly grated ginger 1/2 teaspoon lemon zest 1 tablespoon baking powder 3/4 teaspoon garam masala 1/2 teaspoon fine salt 1/4 teaspoon baking soda 3/4 cup light brown sugar 2 large eggs Turbinado sugar for sprinkling, optional Instructions:

1. Preheat the oven to 375 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.
2. Combine the flour, baking powder, garam masala, salt and baking soda in a large bowl. Work in the brown sugar with your fingers.
3. Whisk together the carrots, yogurt, oil, raisins, coconut, ginger, zest and eggs in a separate bowl.
4. Stir the wet ingredients into the dry until just combined (don't fret if the batter has lumps).
5. Grease a small 1 1/4-inch ice-cream scoop with nonstick spray and fill the liners about 3/4 of the way to the top. Sprinkle with turbinado sugar, if using.
6. Bake until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 14 to 16 minutes. Rotate the trays front to back and top to bottom about halfway through baking to ensure even baking. Let the muffins rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 10920,"Roasted Fennel with Parmesan 1/3 cup extra-virgin olive oil, plus more for the baking dish 4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved 4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved
   1 teaspoon kosher salt 1 teaspoon grated lemon zest 1 clove garlic, sliced 1/2 cup freshly grated parmesan cheese 2 tablespoons pomegranate seeds Instructions: Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch baking dish. Arrange the fennel in the dish. Sprinkle with the salt, lemon zest and garlic. Top with the parmesan cheese and drizzle with the olive oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel along with the pomegranate seeds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 10921,"Crispy Parmesan Biscuits 1 1/2 cups all-purpose flour 1/2 cup stone-ground cornmeal 1/2 teaspoon fine sea salt 2 teaspoons baking powder 1 teaspoon baking soda 2 ounces (1/2 stick) unsalted butter, cut into 1/2-inch cubes 2 cups (5 1/2 ounces) grated Parmesan 1/2 cup finely chopped green onions 3/4 cup buttermilk 1/3 cup olive oil 1/2 cup Lemon Butter, at room temperature, recipe follows 3 cups baby arugula 10 ounces smoked salmon or prosciutto 1/2 cup (1 stick) unsalted butter, at room temperature 1 lemon, zested Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside. In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely. Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve. Lemon Butter In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use. Yield: 1/2 cup Prep Time: 1 minute ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 10922,"Peach-Mango Shortcakes 2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg
   1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into pieces 3/4 cup heavy cream, plus more for brushing 1 large egg Coarse sugar, for sprinkling 3 cups chopped peaches 1 cup chopped mango 1/4 cup granulated sugar 1 tablespoon fresh lime juice 1 cup cold heavy cream 1/3 cup confectioners' sugar 1 tablespoon dark rum (optional) 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 400? F. Make the shortcakes: Pulse the flour, granulated sugar, baking powder, allspice, ginger, nutmeg and salt in a food processor. Pulse in the butter until it is in pea-size pieces, then pulse in the heavy cream and egg until the dough comes together. Bake the shortcakes: Drop 6 scoops of dough onto a baking sheet, brush with heavy cream and sprinkle with coarse sugar. Bake until golden, 20 to 25 minutes. Let cool, then split in half.
   Make the filling: Toss the peaches and mango with the granulated sugar and lime juice. Beat the heavy cream with the confectioners' sugar until stiff peaks form; fold in the rum and vanilla. Fill the shortcakes with the fruit and whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 10923,"Bleu Cheese Olive Poppers 3/4 cup ice water 1 cup tempura batter mix (recommended: Hime) 1/4 teaspoon cayenne pepper 3 tablespoons sour cream (recommended: Knudsen) 2 tablespoons ranch salad dressing (recommended: Hidden Valley) 1/2 teaspoon hot sauce (recommended: Tabasco) 16 large bleu cheese stuffed olives (recommended: Santa Barbara) - can substitute other large stuffed olives) Oil, for frying Instructions: In a medium mixing bowl, whisk together ice water, tempura batter mix, and cayenne pepper just until large lumps disappear. Batter will be lumpy; set aside. In a small bowl, combine sour cream, ranch dressing, and hot sauce; set aside. Heat oil in saucepan to 375 degrees F. Pat dry olives with paper towels. Dip olives into tempura batter, slightly shake off excess, and carefully slide into oil. Do not crowd the pan. Fry for 3 to 5 minutes, until golden. Remove with slotted spoon and drain on paper towels. Skim batter pieces from oil between batches. Serve with dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10924,"Jeanie's Scottish Stuffing 6 cups oatmeal 1 large onion chopped 1 tablespoon poultry seasoning 1 cup butter Instructions: Mix well, stuff bird, and line roasting pan if desired. ","[Chardonnay, Riesling, Gewrztraminer]" 10925,"Malibu Bouillabaisse Two 2 1/2- to 3-pound striped bass, cut into 6-ounce filets, carcasses reserved 2 carrots, 1 roughly chopped and 1 finely diced 1 head celery, 1 stalk roughly chopped and the remainder finely diced 4 yellow onions, 1 roughly chopped and 3 finely diced 4 heirloom tomatoes, roughly chopped 1 red bell pepper, roughly chopped 2 cloves garlic, roughly chopped 1/4 cup anchovy paste 1 tablespoon Calabrian cl paste 1 pound 16/20 shrimp, peeled and deveined, heads and tails left on, shells reserved 1 cup acini di pepe or other small pasta 1 tablespoon saffron Kosher salt and freshly ground black pepper 1 tablespoon canola oil 1 bulb fennel, finely diced 24 savory clams or other West Coast variety 24 mussels 1/2 cup red wine 1 bunch parsley, roughly chopped 1 bunch Thai basil, roughly chopped 1 bunch chives, roughly chopped 2 egg yolks 4 lemons, juiced 2 teaspoons sea salt 2 cups grapeseed oil 8 slices sourdough bread 1 tray uni Micro carrot fern, for garnish Petite sea grass, for garnish Freshly ground black pepper, for garnish Instructions: For the bouillabaisse: Preheat the oven to 350 degrees F. Place the fish carcasses in a roasting pan and roast for 30 minutes. Add the roughly chopped carrot, celery and onion to a blender. Add the tomatoes, bell pepper, garlic, anchovy paste and Calabrian cl paste and process until pureed. Pour the vegetable puree into a large pot with 2 cups of water and bring to a simmer. Add the roasted fish carcasses and reserved shrimp shells to the pot and simmer for 40 minutes. Strain the puree and set aside. Preheat the oven to 450 degrees F. Bring 1 quart of water to a boil in a medium pot. Add the pasta, saffron and some salt and pepper and cook the pasta according to the package directions. Drain and set aside. Heat 1 tablespoon of canola oil in a large cast-iron skillet over high heat. Place the fish filets skin-side down in the skillet and press down for 10 seconds. Place the skillet in the oven and bake until the center is just cooked through, about 5 minutes. Remove from the oven, flip the fish and allow to rest for 1 minute in the skillet. Gently cook the diced carrot, onion, celery and fennel in a large saucepan over medium heat until translucent. Add the shrimp, clams and mussels. Add the red wine and scrape the bottom of the pan with a wooden spoon to release any brown bits. Add the reserved vegetable puree, cover and continue to cook until the clams and mussels open. Immediately remove from the heat and discard any clams or mussels that haven't opened up. Add the parsley, basil, chives and pasta. For the uni toast: Combine the egg yolks, lemon juice and sea salt in a medium bowl. With an immersion blender running, slowly add the grapeseed oil to make an emulsion. Lightly toast the slices of sourdough bread, top with uni and drizzle with some of the lemon emulsion. To serve: Divide the bouillabaisse among bowls. Place a sea bass filet in the middle of each and garnish with 1 uni toast, some petite carrot fern, petite sea grass and black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 10926,"cl Toasted Coconut Strips 1 fresh coconut 1 to 2 tablespoons cl powder 1 to 2 teaspoons coarse salt, or to taste Juice of 1 lime Instructions: Preheat the oven to 325 degrees. Poke holes in the three soft areas at the top of the coconut shell with an ice pick or nail. Drain the milk and save for another use. Place the coconut on a sheet pan and bake 10 minutes, until shell and flesh separate. Reduce oven to 300 degrees. Crack the shell open with a hammer. Remove and discard shell, leaving the brown skin on. Cut the coconut meat into thin strips using a vegetable peeler or slicing side of the grater. Toss in a bowl with remaining ingredients. Arrange the seasoned coconut strips in a single layer on a baking sheet. Toast oven, 10 to 12 minutes, stirring frequently, until golden brown. Cool and store in an airtight container. ","[Viognier, Gewrztraminer, Riesling, Moscato]" 10927,"Rolled Tuille Cookies 6 tablespoons unsalted butter 2 egg whites 1/4 cup sugar 1/2 cup all-purpose flour 1/4 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. In a heavy skillet, melt the butter over medium heat. After it melts, continue to cook the butter, watching carefully. It will foam and subside, and then separate into golden butterfat and cloudy white milk solids. The milk solids will begin to brown. When they are lightly browned and the butter smells nutty and toasted, remove from the heat and set aside to cool. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites and sugar until stiff and glossy. Add the flour, vanilla, and brown butter and mix at low speed until blended. The batter will become thicker as the egg whites lose volume. Using an offset spatula, an icing spatula, or the back of a spoon, spread the batter in circles to form thin disks on silicone baking mat-lined baking sheets. (You may only fit 6 or 8 per pan.) The batter should be so thin that you can see the pan through it. Bake until light golden brown, 8 to 10 minutes. When the cookies come out of the oven, immediately lift them off the sheet pan with your fingers or a spatula and roll them up on a wooden spoon handle; then slide them off. Repeat with the remaining batter. The batter will probably start to stiffen up as the butter cools; you can reheat it in the microwave, or set the bowl over hot water to keep the batter warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10928,"Hummus 2 cloves garlic, peeled 1 15-ounce can chickpeas Water, as needed 1/4 cup tahini Juice of a lemon 1 teaspoon cumin 1/2 teaspoon cayenne Salt and pepper 1 scallion, thinly sliced for garnish Instructions: Combine all ingredients in a blender and process until smooth. Serve with wedges of warm pita. ","[Chardonnay, Sauvignon Blanc, Riesling]" 10929,"GZ's Ultimate BLT Eight 3/4-inch-thick slices heirloom tomato 1 teaspoon fleur de sel sea salt, plus more for seasoning 1 teaspoon freshly ground black pepper, plus more for seasoning
   2 tablespoons red wine vinegar
   2 tablespoons extra-virgin olive oil
   12 slices Applewood smoked bacon, cut 1/4-inch thick from slab bacon
   1/2 cup julienne strips red onion
   2 tablespoons mayonnaise
   Four 1/2-inch-thick slices country bread, toasted
   1 avocado, cut into 1/4-inch-thick slices
   2 cups butter lettuce leaves
   2 tablespoons tarragon leaves
   Instructions: Preheat the oven to 375 degrees F. Place the tomato slices on a tray or large plate. Sprinkle with fleur de sel and black pepper. Drizzle the vinegar and oil over the tomatoes. Allow to sit for 15 minutes. Lay the bacon on a baking sheet, and season with a generous amount of black pepper. Brush some of the juices from the seasoned tomatoes onto the bacon and top with the red onions. Roast the bacon until it is golden brown and the fat has rendered, about 20 minutes. Spread 1 1/2 teaspoons mayonnaise on each slice of country toast. Top each with 3 slices of bacon and the onions. Reserve the bacon drippings. Season the avocado with salt and pepper, and place on top of the bacon. Follow with 2 marinated tomato slices on each sandwich. In a separate bowl, lightly toss the lettuce and tarragon with a small amount of the drippings from the bacon and season as needed with salt and pepper. Top the sandwiches with the salad and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 10930,"Arty Holiday Bread 3 tablespoons olive oil 1 pound frozen white bread dough, thawed
   1/2 cup red and yellow cherry tomatoes, halved
   1/2 cup olives, pitted
   2 tablespoons fresh sage leaves
   2 tablespoons fresh rosemary leaves
   2 teaspoons flaky sea salt
   1/4 cup finely grated Parmesan Instructions: Oil a quarter sheet pan with 1 tablespoon of the oil and stretch out the bread dough to the edges. Allow the dough to rest and rise for 15 minutes. Preheat the oven to 450 degrees F. Brush the surface of the bread with another tablespoon of the olive oil. Decorate the bread with the tomatoes, olives, sage and rosemary, pressing them into the bread. Brush on the remaining olive oil; this will make it shiny and stop the vegetables burning. Sprinkle on the salt and Parmesan. Bake until it is golden brown, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 10931,"Ruffled Milk Pie 7 tablespoons unsalted butter, melted 1/2 teaspoon ground cinnamon 1/3 cup plus 2 tablespoons plus 1 1/2 teaspoons sugar Twelve 9-by-14-inch sheets frozen phyllo dough, thawed 1 cup whole milk 1/2 cup heavy cream 2 teaspoons pure vanilla extract Pinch kosher salt 3 large eggs 1/4 cup sliced almonds, toasted (optional) Confectioners\u2019 sugar, for dusting Instructions: Position a rack in the lower third of the oven, place a baking sheet on the rack and preheat to 350 degrees F. Brush a 9 1/2-inch deep-dish pie plate (preferably with ruffled edges) with some of the melted butter. Stir together the cinnamon and 2 tablespoons plus 1 1/2 teaspoons of the sugar in a small bowl. Set aside. Place the sheets of phyllo on a baking sheet and cover with a barely damp kitchen towel or several paper towels to keep from drying out. Place 1 sheet of phyllo dough with a long side closest to you on a work surface. Brush the phyllo sheet with some of the melted butter until completely coated, then sprinkle with 3/4 teaspoon of the cinnamon-sugar. Using your hands, gently bring the long sides toward one another, scrunching the phyllo as you go to create a ruffled effect. Gently coil the phyllo into a rose shape about 3 1/2-inches in diameter. Place the phyllo rose in one corner of the pie plate. Repeat to make 3 more phyllo roses. Arrange them so they fill the bottom of the pie plate in a single layer. If the phyllo dough tears or breaks, it is okay since it will just add to the ruffled effect of the final pie. If there are any spaces between the phyllo roses, gently spread them with your hands until the roses cover the entire bottom of the pie plate. Brush the 8 remaining phyllo sheets with melted butter, sprinkle with cinnamon-sugar and shape into a slightly smaller rose (2 1/2 to 3-inches). Place 1 rose in the center of the pie plate on top of the first layer, then surround it with the remaining 7 roses. If there is any remaining melted butter, drizzle it on top of the roses. Bake on the preheated baking sheet until deep golden brown and crispy, 25 to 30 minutes, rotating the baking sheet once after 15 minutes. Allow to cool slightly on the baking sheet while you prepare the custard. Place the milk and cream in a medium saucepan over medium heat and cook, stirring occasionally, until it just starts to steam, 7 to 10 minutes. Remove from the heat. Whisk together the vanilla, salt, eggs and remaining 1/3 cup sugar in a large bowl. While whisking constantly, gradually add the milk and cream mixture a little bit at a time until smooth and combined. Pour or spoon the custard between the crispy phyllo layers; this will ensure that the phyllo on top stays nice and crispy. Bake until the filling is just set, 20 to 25 minutes, rotating the baking sheet after 10 minutes. Let cool on the baking sheet for 30 minutes. Sprinkle with the almonds if using and dust with confectioners\u2019 sugar. Cut into 8 wedges and serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 10932,"Tall and Tangy Tofu Thangy 1 (8 1/4-ounce) can fruit cocktail in light syrup, frozen 1 teaspoon instant lemonade mix 6 ounces cranberry juice 1 block silken tofu Instructions: Combine all ingredients in a blender and blend until smooth. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 10933,"Mint Chocolate-Chip Meringues 1/2 cup egg whites (from about 4 eggs) 2/3 cup sugar 1/2 teaspoon mint extract or mint flavoring (not mint oil) 2 ounces unsweetened chocolate, finely chopped or grated 2 ounces semisweet chocolate Additional equipment: A pastry bag fitted with a large plain or star tip, 2 cookie sheets, well greased, or lined with parchment paper, or lined with nonstick baking mats, or 2 nonstick cookies sheets. Instructions: Heat oven to 325 degrees F. Heat the egg whites and sugar in the top of a double boiler set over barely simmering water until warm to the touch (this will help you get more air into the whites when you whip them). Transfer to a mixer fitted with a whisk attachment and whip until soft peaks form. Add the mint extract and continue whipping just until stiff and glossy. Fold in the chopped unsweetened chocolate. Scrape the mixture into a pastry bag. Pipe bite-size kisses onto the cookie sheets and bake until the meringues are the color of milky coffee, 25 to 30 minutes. To test, remove one meringue from the oven, let cool one minute, then taste. It should be dry and crisp all the way through. Let cool on the pans. Melt the semisweet chocolate. Dipping the tines of a fork into the chocolate, drizzle the meringues with melted chocolate. Let sit until chocolate is set, 30 minutes to an hour (or let set in the refrigerator for 15 minutes). Store in an airtight container for up to 3 days. ","[Burgundy, Pinot Grigio, Riesling, Prosecco]

" 10934,"Betty Beautiful Martini 1-ounce Irish cream liqueur 1/2-ounce creme de menthe 1-ounce coffee flavored liqueur 1/2-ounce vodka Instructions: Fill a cocktail shaker with ice. Add all of the ingredients. Cover, shake, and strain into a cocktail glass. ","[Vodka, Cream Liqueurs]" 10935,"Cuba Libra 2 cups dark rum 1/2 cup fresh lime juice 8 cups very cold cola (recommended: Coca-Cola) Ice cubes, for serving 8 lime wedges, for garnish Instructions: Mix rum, lime juice, and cola together in a pitcher. Pour over ice into tall glasses and garnish with lime wedge.
","[Rum, Cola]" 10936,"Lemon Buttermilk Poundcake 1/2 pound unsalted butter, at room temperature 2 cups sugar 2 1/2 cups all-purpose flour 2 teaspoons baking powder 4 large eggs 3 egg yolks 1/2 cup buttermilk 1 tablespoon grated lemon zest 1 tablespoon strained lemon juice 1 teaspoon vanilla extract 1/2 cup water 1/2 cup sugar 1/3 cup strained lemon juice 2 teaspoons vanilla extract 1 pint strawberries, rinsed, hulled and sliced 1/2 pint raspberries 1/2 pint blueberries 1/4 cup sugar Instructions: This moist, lemony cake is a perfect brunch or picnic cake. Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 10-inch bundt pan and flour the buttered surface, shaking out the excess. Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in 3 additions, beating 1 minute between each addition. Scrape batter into prepared pan and bake for about 1 hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan. For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Cool and wrap for storage. The berry compote, combine all ingredients, cover and refrigerate several hours. Serve slices of the cake with the compote. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 10937,"Grilled Mushroom Salad Subs 2 baguettes, halved across, split and some of the soft insides removed 4 tablespoons sherry vinegar 2 rounded tablespoons spicy mustard 1 tablespoon Worcestershire sauce 1/2 cup extra-virgin olive oil, eyeball it 6 cloves garlic, finely chopped 8 portobello mushroom caps, stems removed and wiped clean with damp cloth Coarse salt and coarse black pepper 1/4 cup finely chopped parsley, a generous handful 6 cups, a package, deveined triple washed spinach, coarsely chopped 3/4 pound manchego cheese (common Spanish sharp table cheese, available in the specialty cheese case) thinly sliced or sharp cheddar may be substituted 4 piquillo peppers, pimientos or roasted red peppers, patted dry and cut into strips Instructions: Preheat a grill pan to medium high heat or prepare outdoor grill. Turn the oven on moderate heat. Place the hollowed bread in oven to crisp, 5 minutes. In a small bowl, whisk together sherry vinegar, mustard, Worcestershire sauce, extra-virgin olive oil and garlic. Place mushrooms in a shallow dish and pour marinade over the caps. Turn caps in marinade and season with salt and pepper. Let stand 10 minutes. Prep your parsley and spinach. Grill mushrooms 4 to 5 minutes on each side and remove to a cutting board a few at a time. Thinly slice the mushrooms and transfer back to the dish you marinated them in and add parsley and spinach as you go, layering hot mushrooms with the herb and greens. Once all the hot sliced mushrooms combine with the spinach, the greens will wilt up a bit. Toss the salad and adjust the salt and pepper, to your taste. Pile the salad into crispy bread and top with manchego cheese and red peppers of choice then set bread tops in place. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 10938,"Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano 2 tablespoons olive oil, divided 4 boneless sirloin steaks Salt and freshly ground black pepper 4 ounces garlic and herb soft cheese (recommended: Boursin) 1/4 cup vermouth 1 pound cooked orzo 1 fennel bulb, diced 1 cup diced fresh tomatoes 1/4 cup fresh chopped oregano leaves 1/4 cup sherry vinegar Instructions: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving. To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 10939,"Sticky Apricot Drumsticks 12 chicken drumsticks (about 2 1/4 pounds) Kosher salt and freshly ground black pepper 1/2 cup apricot jam
1/2 cup French dressing
1/4 cup red wine vinegar
6 cloves garlic, minced
1/4 cup brown sugar
Instructions: Use a paper towel to pat the chicken dry. Generously season on all sides with salt and pepper. In a large dish, whisk together the jam, dressing, vinegar and garlic and toss with the chicken. Cover and refrigerate for 4 to 6 hours. Preheat the oven to 350 degrees F. Remove the chicken from the marinade and place on a baking sheet; reserve the extra marinade. Bake for 45 minutes, then remove the baking sheet from the oven and increase the temperature to 425 degrees F. Spoon the resesrved marinade over the chicken and sprinkle with the brown sugar. Bake until the glaze on the skin is caramelized, about 15 minutes more.
Serve the chicken on a platter and pour any additional marinade from the baking sheet over it.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 10940,"How to Make Classic Snickerdoodles | Snickerdoodles 1/2 cup salted butter, softened 1/2 cup vegetable shortening 1 1/2 cups plus 2 tablespoons sugar 2 medium eggs 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon fine salt 2 teaspoons ground cinnamon Instructions: Preheat the oven to 400 degrees F. In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture. In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon. Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 10941,"Meatball Tom Toms with Parmesan Cream 2 eggs 1 tablespoon minced fresh parsley 1 teaspoon minced garlic 1 teaspoon minced fresh oregano 8 ounces ground beef 8 ounces ground pork 8 ounces ground veal 2 tablespoons panko breadcrumbs 2 cups heavy cream 1 teaspoon chicken base 1/4 cup powdered Parmesan 1 teaspoon chopped fresh parsley 4 cups vegetable oil, for frying Instructions: For the tom toms: In a small mixing bowl, whisk the eggs, parsley, garlic and oregano until blended. Next, in a separate mixing bowl, blend lightly by hand the beef, pork and veal, ensuring not to overwork or over blend. Then add the herbed eggs to the blended meats, again mixing by hand, and then finish with the panko. Mix for a final time to bind the meats and eggs, then hold in the refrigerator for 20 to 30 minutes, or until usage.
For the Parmesan cream: In a saucepan over medium heat, add the cream and chicken base, simmering until slightly thickened, 10 to 15 minutes. Once thickened and reduced, add the cheese and parsley, reduce the heat and cook for a final 10 minutes. Remove from the heat and hold warm.
After resting the tom tom meat, portion into 1-inch round balls, then hold cold until cooking.
In a 3-quart saucepan over high heat, bring the oil to 350 degrees F, then reduce the heat to medium-high. Fry the toms toms 10 to 12 at a time until the interior temperature reaches 160 degrees F, 3 to 4 minutes. Repeat the process until all the tom toms are cooked. Once cooked, add the tom toms to a large mixing bowl and blend with the cream sauce, tossing to coat. Remove from the sauce and skewer each with a 6-inch skewer to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 10942,"Janette's Chicken Parmesan Vegetable Roll-Ups 1/2 cup fat-free ricotta cheese 1/2 medium zucchini, diced 1/2 cup chopped broccoli, blanched 1 red pepper, seeded and diced 2 tablespoons thinly sliced fresh basil leaves 4 boneless, skinless chicken breast halves 1 1/2 cups whole wheat bread crumbs 2 egg whites, beaten Salt and freshly ground black pepper 1/2 cup white wine 1 tablespoon olive oil 2/3 cup fat-free tomato sauce 1/4 cup grated part-skim mozzarella 1/2 cup diced tomatoes Instructions: Preheat the oven to 350 degrees F. In a mixing bowl, combine the ricotta, zucchini, broccoli, red pepper, and basil. Set aside. Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag. Spoon a dollop of the ricotta mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken. Put the bread crumbs on a plate. Season the egg whites with salt and pepper. Heat the wine and olive oil in a large nonstick skillet. Dip the chicken roll-ups in the egg whites and then coat with bread crumbs. Place the roll-ups in the skillet and cook until golden brown on both sides, about 10 minutes. Spread the tomato sauce in a shallow baking dish and place the chicken roll-ups over the sauce. Sprinkle with mozzarella. Bake for 30 minutes. Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 10943,"Gazpacho 8 tomatoes, cored and finely chopped (juice reserved) 2 green bell peppers, cored, seeded and diced 2 onions, peeled and diced 3 cloves garlic, peeled and minced 2 cucumbers, peeled, seeded and diced 1 carrot, peeled and finely diced 1/4 cup vinegar 2 tablespoons lemon juice 1/3 cup extra virgin olive oil 1 cup tomato juice Salt and pepper to taste 1 tablespoon chopped mint 1 tablespoon chopped parsley Instructions: In a large bowl combine all of the ingredients except mint and parsley. In batches if necessary, ladle about 1/3 of the soup into a food processor and pulse, leaving mixture somewhat lumpy. Add back to the unpureed soup and continue until desired consistency is achieved. Reseason if necessary. Add herbs and stir. Ladle into chilled soup bowls and garnish with dollop of creme fraiche and additional herbs. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 10944,"Melon Salad With Bourbon-Maple Vinaigrette For the pecans: 1/2 cup pecans 1 slice thick-cut double-smoked bacon, diced 2 tablespoons apple cider vinegar 2 tablespoons maple syrup 3/4 teaspoon Old Bay Seasoning For the salad: 1 cup Kentucky bourbon 1/4 cup maple syrup 1/4 cup apple cider vinegar 1 small shallot, finely chopped 1/2 teaspoon finely chopped fresh thyme Kosher salt 3 tablespoons grapeseed or vegetable oil 1 cantaloupe, peeled, seeded and thinly sliced Sea salt 2 tablespoons fresh micro cilantro or chopped cilantro Instructions: Prepare the pecans: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and roast until toasted, 10 to 12 minutes; set aside. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 6 minutes. Add the vinegar and maple syrup to the skillet and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from the heat and stir in the pecans and Old Bay. Spread on the baking sheet and let cool, then roughly chop. Prepare the salad: Bring the bourbon to a gentle simmer in a medium saucepan over medium-low heat; cook until reduced to about 1/3 cup, 3 to 4 minutes. Whisk in the maple syrup and vinegar; bring to a gentle simmer and cook until reduced by half, 2 to 3 more minutes. Remove from the heat, stir in the shallot and set aside to cool. Whisk in the thyme and 1/4 teaspoon salt. Slowly drizzle in the grapeseed oil, whisking until incorporated. Arrange the melon on a platter and season with sea salt. Spoon the bourbon-maple vinaigrette over the melon, then sprinkle with the pecans. Top with the cilantro. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 10945,"Sweet Grit Triangles 2 cups of white grits Milk as needed 2 tablespoons butter 2 tablespoons light brown sugar Pinch of salt 2 tablespoons butter 1 cup each sliced strawberries and bananas 1 cup maple syrup Instructions: Cook grits according to box directions (using milk as the liquid and adding butter, sugar and salt.) Refrigerate until firm and cut into desired shape. In a saute pan melt butter until it turns slightly brown, add fruit and saute for 2 minutes. Add syrup and allow to reduce about 2 minutes until it thickens slightly. Pour over arranged grits. Garnish with powdered sugar and mint. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 10946,"Lime and cl Roasted Pork Shoulder 10 cloves garlic 2 scallions, sliced (white and green parts) 2 tablespoons coriander seeds 1 chipotle cl in adobo plus 2 tablespoons adobo sauce 2 teaspoons cumin seeds Kosher salt and freshly ground pepper 1 (6 to 8-pound) Boston butt pork shoulder, bone-in 4 wide strips fresh lime zest 1 cup fresh lime juice 1 cup fresh orange juice 3/4 cup extra-virgin olive oil 2 cinnamon sticks, broken up Instructions:

1. Pulse the garlic, scallions, coriander, chipotle cl, cumin, 2 tablespoons salt, and 1 teaspoon pepper in a food processor or mini-chopper to make a thick paste. If the butcher didn't trim the fat cap on the pork shoulder, trim off all but a thin layer of fat. Make deep incisions with a paring knife, at about 2-inch intervals, all over the meat. Rub the garlic and spice mixture into and all over the meat.
2. Combine the lime zest and juice, orange juice, adobo sauce, olive oil, and cinnamon in a nonreactive stainless steel or glass bowl. Add the meat, cover tightly with plastic wrap, making sure the meat is submerged. Refrigerate for at least 8 hours or up 2 days. Bring to room temperature about 1 hour before roasting.
3. Preheat the oven to 450 degrees F. Put the pork, fat-side up, in a large Dutch oven. Roast the meat, uncovered, for 30 minutes. Add the marinade to the pot and cover with the lid. Lower the temperature to 350 degrees F and roast for 2 hours more. Uncover and continue to cook, basting occasionally, until an instant read thermometer inserted into the meat registers 190 degrees F and the meat is a rich burnished brown, 1 1/2 to 2 hours more. Set aside on a cutting board to rest for 20 minutes before slicing.
4. For the sauce: Strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. In a small saucepan, mix the pan drippings with 1/2 cup water and bring to a vigorous boil. Slice the meat and serve with the pan drippings. ","[Syrah, Tempranillo, Garnacha, Barbera]" 10947,"Triple Raspberry Sauce 1/2 pint raspberries, plus more for garnish 1 cup raspberry sorbet
   2 tablespoons seedless raspberry jam
   1 teaspoon lemon zest
   1 tablespoon unsalted butter
   Instructions: In a small saucepan, add the raspberries, sorbet, raspberry jam and lemon zest and set over medium heat. Stir, breaking up the raspberries while it comes to a simmer, then cook until the foam subsides and the mixture becomes thick and syrupy, about 7 minutes. Remove from the heat and swirl in the butter. ","[Chardonnay, Moscato, Vinho Verde]" 10948,"Gonna Rockie Your Sockie 8 lychees 2 medium strawberries, quartered lengthwise 2 tablespoons hibiscus powder (may substitute granulated sugar) Ice Sake Passion Infusion, recipe follows Elderflower liqueur (recommended: St. Germain) 16 (2-inch strips) orange peels (using vegetable peeler) 750 ml bottle genmai sake 4 bags hibiscus and passion fruit tea (recommended: Tazo's Passion) Instructions: Stuff lychees with the strawberry pieces. Rim dampened martini glasses with hibiscus powder. Fill mixing glass with ice. For each drink, add 3 ounces of the sake infusion, 1/2 ounce Elderflower liqueur, and 2 large pieces of orange zest. Shake ingredients in a Boston Shaker and pour into prepped martini glasses. Garnish with stuffed lychees. Pour sake into a medium bowl or pitcher. Add tea bags and steep for 10 to 15 minutes. ","[Sak, Moscato, Vinho Verde, Cava]" 10949,"Bourbon-Glazed Coffee Cake with Fig Preserves 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1 teaspoon ground cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 2/3 cup fig preserves 3/4 cup confectioners' sugar 2 tablespoons bourbon Instructions: Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the fig preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely. When the cake is cool, whisk together the confectioners' sugar and bourbon in a medium bowl until smooth. Drizzle the glaze over the cake and let set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10950,"Autumn Succotash 1/4 large butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 2 cups) 1 bunch Tuscan kale, stemmed and torn into large pieces 7 tablespoons unsalted butter Kosher salt and freshly ground pepper 8 ounces shiitake mushrooms, stemmed and chopped 1 15-ounce can white hominy, drained and rinsed 1 large red onion, chopped 1 red bell pepper, chopped 1 Fresno cl pepper, seeded and chopped 1 clove garlic, finely grated 3 sprigs thyme 2 cups fresh corn kernels (from about 4 ears) Instructions: Combine the squash, kale, 1 tablespoon butter, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water in a large nonstick skillet; bring to a boil over medium-high heat. Cover and simmer until the squash is tender, 5 to 8 minutes. Uncover and cook until the water is evaporated and the squash is beginning to brown, about 5 minutes. Transfer to a bowl. Heat 3 tablespoons butter in the same skillet over high heat. Add the mushrooms and hominy and cook, stirring once, until browned, 4 to 6 minutes. Reduce the heat to medium high, season with salt and pepper and cook, tossing frequently, until the mushrooms are tender, about 2 minutes. Transfer to the bowl with the squash mixture. Heat the remaining 3 tablespoons butter in the skillet over medium-high heat. Add the red onion, bell pepper, cl pepper, garlic, thyme and a pinch each of salt and pepper. Cook, tossing, until the vegetables are tender and beginning to brown, 5 to 8 minutes. Add the corn and season with salt and pepper; cook, tossing, until the corn is tender, 6 to 8 minutes. Add the squash mixture to the skillet and toss. Transfer to a serving dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 10951,"Quail Stuffed with Sausage 2 cans pineapple juice 1 can frozen orange juice, from concentrate 1 cup honey 6 quail, plucked and cleaned 1/2 pound ground hot sausage Everglades Seasoning* 6 strips bacon Instructions: In a large container, mix together the pineapple juice, orange juice, and honey. Marinate the quail in this mixture overnight, refrigerated. Stuff each marinated quail with a small rolled ball of the hot sausage. Dust each quail lightly with Everglades Seasoning, then wrap each quail with a strip of bacon and secure with a toothpick. Smoke the quail over indirect heat for 2 to 3 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10952,"Tomatoes Stuffed with Lamb and Rice (Yemistes Domates me Rizi) 6 ripe beefsteak tomatoes 1/4 cup plus 4 teaspoons extra-virgin olive oil 2 cups medium-diced onion 1 teaspoon minced garlic 6 tablespoons uncooked long-grain white rice 1/2 pound ground lamb 1/4 cup pine nuts, toasted 2 tablespoons finely chopped fresh parsley leaves 1 tablespoon finely chopped fresh dill leaves 1/4 teaspoon kosher salt 1/8 teaspoon finely ground fresh black pepper 1/2 cup grated kasseri cheese 1 cup water, for pan Instructions: Preheat the oven to 375 degrees F. Cut the top off of the tomatoes and clean out all of the pulp, leaving a 1/2-inch thick skin. Reserve the pulp. In a medium saute pan, heat 1/4 cup of the olive oil over medium heat. Add the onion and saute until the onions are golden brown, about 5 minutes. Add the garlic, reserved tomato pulp, and rice, and simmer for 5 minutes. Add the lamb, pine nuts, parsley, dill, salt, and pepper. Stir to combine and continue cooking until lamb is browned. Fill the tomatoes with the lamb mixture, sprinkle the tops with cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by 13-inch baking dish. Pour water in the bottom of the dish and bake for 1 hour. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 10953,"Turkey Sandwiches with Brussels Sprout Slaw 12 ounces Brussels sprouts, trimmed 3/4 cup good mayonnaise, such as Hellmann's, plus extra for spreading
   2 tablespoons whole-grain mustard
   1 tablespoon good Dijon mustard
   1 tablespoon apple cider vinegar
   Kosher salt and freshly ground black pepper
   6 individual or 2 large ciabatta breads, halved and toasted
   3/4 pound sliced turkey breast
   Instructions: Set up a food processor with the slicing disk and process the Brussels sprouts through the feed tube. (You don't need to remove the cores of the sprouts.) Transfer to a large bowl. In a medium bowl, whisk together the mayonnaise, whole-grain mustard, Dijon mustard, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the mayonnaise mixture to the sprouts and toss well. Place the ciabatta halves, cut sides up, on a cutting board. Spread a thin layer of mayonnaise over each half. Place a layer of turkey on the bottom halves, pile some of the slaw on top, and place a second layer of turkey on top of the slaw. Sprinkle generously with salt and pepper. Cover with the top halves of the breads, cut sides down. Serve the individual ciabattas cut in half or cut the large ciabattas in thirds and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10954,"Perigord Fondue 2 cups white wine 1 clove garlic, smashed 8 ounces white American cheese, grated 7 ounces Parmesan cheese, grated 1 tablespoon truffle oil Pinch coarsely ground black pepper Serving suggestions: Salad greens and soft, toasted bread or old \chewy\ bread. Instructions: Heat the wine and garlic in a 2-quart cast iron pot over medium heat. Add the American cheese and Parmesan cheese. Stir to combine until the cheeses melt completely, about 5 minutes. Stir in the truffle oil and season with pepper. Serve with salad greens and bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 10955,"Sangria 4 bottles dry red wine 1 cup brandy 1/2 cup sugar 2 oranges, sliced with rind 2 lemons, sliced with rind 2 apples, sliced with skin 1 honeydew melon 2 cinnamon sticks Instructions: Mix all ingredients in a gallon pitcher or punch bowl. Let flavors blend for several hours. Serve over plenty of ice. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 10956,"Lobster Rolls 3 1 1/2-pound lobsters 2 teaspoons minced fresh tarragon 2 stalks celery, finely diced Juice of 1 lemon, plus wedges for serving 1/2 cup mayonnaise Salt and freshly cracked pepper 6 potato hot dog buns or New England-style split-top rolls Salted butter, softened, for brushing 1 tablespoon chopped fresh chives Instructions: Fill a large bowl with ice and water. Steam the lobsters in 2 inches of boiling water until bright pink, 8 to 10 minutes. Immediately shock in the ice bath. Remove the tail and claw meat, then chop. Mix the chopped lobster, tarragon, celery and lemon juice in a medium bowl. Fold in the mayonnaise and season with salt and pepper. Brush the rolls with some butter and griddle or toast until golden brown. Fill each roll with the lobster salad and top with the chives. Serve immediately with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 10957,"Home Smoked Salmon with Green Salad and Apple Vinaigrette 3 cups hot water 1 cup packed brown sugar 1 cup white sugar 4 tablespoons coarse or kosher salt Pinch grated lemon zest 2 (4-ounce) skin-on salmon fillets 1 to 2 cups hickory or alder wood chips, for smoking 1/2 cup water Olive oil, for garnish 1 cup apple juice 1 teaspoon Dijon mustard Freshly ground black pepper Pinch coarse or kosher salt Dash apple cider vinegar 3 tablespoons canola oil 4 to 6 frisee lettuce sprigs 2 large radishes, thinly sliced 1 small yellow beet, peeled and thinly sliced Handful baby green beans, blanched Handful baby arugula leaves Handful fresh celery leaves 1/3 cup croutons, toasted and slightly crushed Zest of 1/2 lemon, for garnish Instructions: To make the salmon: In a medium bowl or container, combine the hot water, brown sugar, white sugar, salt and lemon zest. Add the salmon, skin side up, to the brine, pressing it down to submerge. Cover with plastic wrap, and refrigerate overnight.
   Remove the salmon from the brine, and discard the liquid. Rinse the fillet under cold running water briefly to remove the excess salt. Place the salmon, skin side down, onto a rack. Let it stand until the top is dry to the touch, for about 1 hour. Do not pat dry.
   To prepare your wok smoker: Lay 2 layers of foil in the bottom of a wok if you want to protect the pan from getting charred. Add 2 handfuls of wood chips to the wok and place it over high heat. Add the 1/2 cup water.
   Position the bamboo steamer over top of the chips, and set the salmon fillets inside.
   Cover the wok with a lid or aluminum foil, and let the salmon smoke for about 20 to 30 minutes, or until its flesh is firm to the touch, and its edges are brown, crustier and caramelized.
   Remove the salmon from the steamer and transfer to a plate. Drizzle the smoked salmon with olive oil for garnish, and serve it alongside the salad.
   To make the vinaigrette: Pour the apple juice into a small pot, then boil it on high to reduce the liquid by half.
   Into a bowl, add the mustard and grind over some black pepper.
   Add a nice pinch of coarse salt, then add a dash of the apple cider vinegar. Whisk in your reduced apple juice along with the canola oil. Taste for seasonings and adjust if necessary.
   To make the salad: Toss the frisee, radishes, beets, green beans, arugula, and celery leaves into a bowl with just enough vinaigrette to barely moisten the leaves.
   Partially crush your crunchy croutons by placing them into a bowl, then crunching them with the bottom of a second bowl. Then add them to the vegetables.
   Grate a little lemon zest over the salad with a grind of black pepper. Give everything a final toss and plate. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 10958,"Green Tea Cupcakes Topped with Green Tea Buttercream Frosting 2 1/2 cups cake flour, sifted 1 1/4 cups sugar 3 teaspoons baking powder 1 teaspoon salt 1 cup milk 1/2 cup vegetable oil 3 tablespoons matcha (green tea) powder 2 teaspoons almond extract 2 eggs 1 1/2 sticks (6 ounces) unsalted butter, softened 2 1/2 cups confectioners' sugar 2 tablespoons milk 1 tablespoon matcha (green tea) powder Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 10959,"Brown Butter, Rosemary, and Lemon Popcorn 1 cup popcorn 3 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 1 tablespoon finely chopped rosemary leaves 2 teaspoons salt Freshly ground black pepper 1 tablespoon grated lemon zest Instructions: Heat the popcorn and oil in a 1-gallon, heavy bottomed pot over medium-high heat. When the popcorns starts to pop, cover the pot tightly and continue to cook until all the popcorn pops, about 2 to 3 minutes, shaking the pot occasionally. Pour the popcorn into a large bowl. In a medium saute pan over medium-high heat, melt the butter and cook until it is brown, shaking the pan occasionally. Remove the pan from the heat. Add the rosemary to the butter and pour the butter mixture over the popcorn. Toss well. Add the salt and pepper and lemon zest. Toss well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10960,"Pasta Gratin with Four Cheeses and Oven Roasted Tomatoes 6 tablespoons unsalted butter 1/2 cup minced shallots 1/2 pound shiitake or other wild mushrooms, thinly sliced Salt and pepper to taste 1/2 teaspoon dried thyme, crumbled 1/2 teaspoon dried rosemary, crumbled 2 tablespoon snipped fresh chives or minced parsley 6 tablespoons unsalted butter 3 tablespoons flour 2 cups milk, heated 4 ounces grated Italian fontina cheese 4 ounces grated mozzarella cheese 4 ounces crumbled gorgonzola cheese 1 cup freshly grated Parmesan cheese Freshly ground nutmeg to taste Salt and pepper to taste 12 oven-roasted tomatoes 12 to 16 ounces medium-size pasta shells, cooked and drained according to package directions Instructions: Preheat oven to 350 degrees F. In a skillet melt 3 tablespoons of butter. Add shallot and cook, stirring occasionally for 3 minutes, or until softened. Add the mushrooms, salt and pepper, thyme, and rosemary. Cook, stirring occasionally for 2 minutes more or until the mushrooms are lightly golden. Transfer mixture to a bowl and stir in chives or parsley and set aside. Now make the sauce. In a saucepan set over moderately low heat melt butter, add the flour and cook the mixture, whisking, for 3 minutes. Add milk, bring mixture to a simmer, whisking, and simmer, stirring occasionally for 5 minutes or until lightly thickened. Remove saucepan from the heat and stir in the fontina, mozzarella, and gorgonzola and 2/3 cup of the Parmesan cheese, a little at a time, until well combined. Season to taste with salt and pepper. To assemble the gratin; in a large bowl toss the pasta with the mushroom mixture. Add 3/4 of the sauce and stir gently to combine. Using remaining 3 tablespoons of butter, butter a 2 to 3 quart gratin dish arrange pasta and diagonal rows of the tomatoes. Top evenly with remaining sauce. Place in oven and bake for 25 minutes or until bubbling and golden. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 10961,"Roasted Leg of Lamb (Gyros) 1 head garlic, cloves peeled Kosher salt 2 bunches fresh oregano, leaves finely chopped 1 lemon, juiced 1 cup extra-virgin olive oil, plus more for searing Freshly ground black pepper 1 butterflied leg of lamb, about 4 pounds 10 large Pita bread 1 head butter lettuce 5 vine-ripe tomatoes, chopped Tzatziki, recipe follows 3 cups plain yogurt 1 lemon, juiced 2 medium cucumbers, peeled, halved, seeded and diced 1 tablespoon finely chopped fresh mint leaves Kosher salt and freshly ground black pepper Instructions: Finely chop up 1/2 of the garlic on a cutting board and sprinkle with a generous pinch of salt. Mash the garlic and salt together with the flat-side of a knife into a paste. Add the oregano and continue to mash until incorporated. Put the garlic-oregano paste in a small bowl, add the lemon juice and 1 cup of olive oil; season with salt and pepper. Slice the remaining garlic into thin slivers. Put the lamb on a large platter, and trim any excess fat. Cut the lamb in 1/2 lengthwise so you have 2 large pieces. Make slits all over the meat with a sharp knife, and push the garlic slivers inside. Rub 1/2 of the garlic-oregano paste all over the lamb and season the meat with salt and pepper. Roll up each piece of lamb lengthwise and tie with butcher's twine to hold the roasts together. Put the lamb on a large platter and slather with the remaining garlic-oregano paste. Marinate, covered, in the refrigerator for at least 1 hour or up to overnight. Preheat the oven to 375 degrees F. Wipe off the excess paste from the lamb so it won't burn in the oven. Place a large roasting pan over 2 burners on medium-high flame and coat with a fair amount of olive oil. Put the lamb roasts in the roasting pan and sear to form a nice brown crust on all sides. Transfer the pan (and lamb) to the oven and roast for 1 to 1 1/2 hours; it should be pink in the center and the internal temperature reads 130 degrees F. Allow the lamb to stand 10 minutes to let the juices settle before and slicing. Cut off the butcher's twine and thinly slice the lamb. Place the meat in the center of the pita breads. Top with lettuce, chopped tomatoes, and tzatziki. Put all the ingredients in a mixing bowl and combine with a fork. Refrigerate for at least 1 hour to allow the flavors to marry. ","[Sangiovese, Pinot Noir, Grenache, Tempranillo]" 10962,"Fiery Triple Chocolate Cream Pie 1 1/2 cups chocolate wafer cookies 2 tablespoons sugar
6 tablespoons unsalted butter, melted
1 1/2 cups sugar 1/4 cup cornstarch
4 large egg yolks
1 teaspoon cayenne pepper 1/2 teaspoon kosher salt
2 1/2 cups milk
3 ounces unsweetened chocolate, chopped
3 tablespoons butter, melted
2 teaspoons vanilla extract White chocolate shavings, for garnish
Crushed pretzels, for garnish
Instructions: For the pie crust: Preheat the oven to 350 degrees F. Add the cookies, sugar and melted butter to the bowl of a food processor and pulse until the cookies are crumbled and the everything is well combined. Press the crumbs into a 9-inch pie plate, making sure to evenly distribute them up the sides. Use a dry measuring cup to smooth out the crust if necessary. Bake until set, about 5 minutes. Cool completely before filling, about 20 minutes. For the chocolate filling: Put the sugar, cornstarch, egg yolks, cayenne and salt in a large saucepan, whisk to combine and place over medium-high heat. Slowly whisk in the milk, bring the mixture to a simmer and cook until it coats the back of a spoon, about 5 minutes. Remove from the heat and stir in the chocolate, butter and vanilla until the chocolate is melted and incorporated. Spoon the filling into the cooled pie crust. Cool on a wire rack for 30 minutes, then refrigerate for 3 hours. Garnish with shaved white chocolate and crushed pretzels, and serve. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinotage]

" 10963,"Tiramisu 6 eggs, separated 1/4 cup sugar, plus 1/4 cup 1 cup cake flour, sifted Melted butter, for brushing pan 6 egg yolks 1 cup sugar 1/4 cup Marsala 1/4 cup brandy 2 pounds mascarpone cheese 1 cup espresso, hot 3 tablespoons brown sugar 1 tablespoon sugar 1 teaspoon lemon juice 1 teaspoon vanilla extract 1/2 cup grated bittersweet chocolate Instructions: Ladyfingers:
Preheat oven to 350 degrees F.
Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks. Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture. Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray. Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed. This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
Mascarpone Cream:
In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon). Remove from the double-boiler and cool mixture over ice bath, until room temperature. Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated. Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead.
Espresso Syrup:
Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.
Assembly: Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions. To assemble. spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger. Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. Repeat process. Lastly, top with the remaining mascarpone cream and cover with grated chocolate. Cover mold and refrigerate at least 2 hours before serving. ","[Chardonnay, Pinot Grigio, Barolo, Ribera del Duero]" 10964,"Star Fruit Upside-Down Cake 3 tablespoons unsalted butter, plus more for greasing the pan 3 tablespoons light brown sugar Juice of 1/2 lemon 3 or 4 small starfruit, cut into 1/4-inch-thick stars and seeds removed 1/2 cup pecans 1 1/4 cups whole wheat pastry flour 1 teaspoon ground cinnamon 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 1/4 teaspoon ground allspice 1 stick (8 tablespoons) unsalted butter, at room temperature 2/3 cup packed light brown sugar 2 large eggs 1/2 cup low-fat yogurt Instructions: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-inch round cake pan. For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave. Spread the mixture over the bottom of the prepared pan. Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded). Set aside. For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice. Set aside. Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating to incorporate after each addition. Scrape down the side of the bowl as needed. Adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour. Pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter. Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 to 50 minutes. Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter. Let cool completely before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 10965,"Tuna Spiedini 3/4 cups extra-virgin olive oil 1 lemon, juiced 1 lemon, zested 2 tablespoons chopped fresh rosemary leaves 1 clove garlic, minced Skewers: 1 pound tuna, cut into 1-inch cubes, about 24 pieces 12 green onions, trimmed 2 fennel bulbs 2 lemons 1 large red onion 12 cherry tomatoes 1 teaspoon salt 1 teaspoon freshly ground black pepper 12 bamboo skewers, soaked in water for 30 minutes Instructions: For the marinade: Mix together all the marinade ingredients in a medium bowl. For the skewers: Toss the cubed tuna in the marinade and let sit in the refrigerator for 30 minutes. Bring a medium pot of salted water to a boil over high heat. Add the green onions and cook until tender but still firm to the bite, about 1 to 2 minutes. Transfer the green onions to a medium bowl of ice water. When the green onions are cool, pat dry with paper towels. Trim the stalks and the root end off the fennel. Halve the fennel lengthwise then cut each half into 3 pieces. Cut each lemon into 6 pieces. Cut the red onion in half from stem to root end. Cut each half in half again lengthwise and cut each quarter into thirds. There should be 12 pieces of each vegetable. Preheat the oven to 400 degrees F. Remove the tuna and toss the vegetables in the marinade. Thread each skewer starting with a tomato. Then begin to thread the green onion starting with the tip of the white end. Add a piece of tuna. Keeping the ingredients near to the top of the skewer, ribbon the green onion around a piece of tuna and back through the skewer. Next add the red onion, and ribbon the green onion around again and onto the skewer. Next add another piece of tuna, and ribbon the green onion around again and onto the skewer. Next add a piece of fennel, and ribbon the green onion around for the final time. Top with a piece of lemon. Center the ingredients on the skewer. Place on a baking sheet. Sprinkle both sides with salt and freshly ground black pepper. Bake for 8 to 10 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 10966,"Grilled Shrimp 16 jumbo shrimp, deveined in shell, raw Extra-virgin olive oil, about 1/2 cup for brushing Coarse salt and black pepper 2 lemons, halved Instructions: Preheat griddle or grill pan over high heat. Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat. Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque. Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 10967,"Slow-Cooker Black-Bean Soup with Turkey 2 red onions, halved 2 tablespoons extra-virgin olive oil 3 medium carrots, cut into large chunks 4 cloves garlic, smashed 1 tablespoon all-purpose flour 1 pound dried black turtle beans, picked over, rinsed and drained 1 smoked turkey drumstick (1 3/4 to 2 pounds) 2 tablespoons pickling spice, tied in cheesecloth 3/4 teaspoon red pepper flakes Kosher salt and freshly ground pepper 1/2 cup chopped fresh cilantro Sour cream and/or lime wedges, for garnish (optional) Instructions: Set aside half an onion and chop the rest. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions, carrots and garlic; sprinkle with the flour and cook, stirring, until slightly browned, 5 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan. Transfer the vegetables and cooking liquid to a slow cooker. Add the beans, turkey drumstick, pickling-spice packet, red pepper flakes and 8 cups water. Cover and cook on low 6 hours. Remove the drumstick and shred the meat; keep warm. Remove about 2 cups beans from the cooker and blend until smooth (or partially blend with an immersion blender). Return the beans and turkey meat to the soup. Season with salt and pepper. Mince the reserved 1/2 onion. Ladle the soup into bowls and top with the cilantro and minced onion. Garnish with sour cream and lime, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 10968,"Sauteed Green Beans 1 1/2 pounds green beans 2 cloves garlic, minced 2 tablesoons butter 1/2 cup of water Instructions: Trim ends of beans. In large skillet melt butter and add beans, garlic and water. Stir and cook quickly over high heat until tender. ","[Chardonnay, Sauvignon Blanc, Riesling]" 10969,"Seared Bok Choy 2 tablespoons olive oil 3 cloves garlic, minced
8 baby bok choy, halved lengthwise
2 tablespoons soy sauce
2 tablespoons soy molasses sauce, recipe follows, or oyster sauce 1/3 cup soy sauce 1/4 cup molasses
1 tablespoon sesame or olive oil 2 teaspoons minced garlic
1 teaspoon ginger powder
1 teaspoon fish sauce
1 teaspoon rice wine vinegar
1 teaspoon honey
Instructions: Heat a large skillet over medium-high heat. Add the oil and heat until shimmering. Add the garlic and cook, stirring, for about 30 seconds. Add the bok choy cut-side down and cook, continuing to stir the garlic to keep it from burning but without moving the bok choy to get a nice even sear, until the bok choy is dark brown on the bottom, 2 to 3 minutes. Add the soy sauce, soy molasses or oyster sauce and a few tablespoons of water. Serve immediately or cover and hold in the skillet until ready to serve. Combine the soy sauce, molasses, sesame oil, garlic, ginger powder, fish sauce, rice wine vinegar and honey in a saucepan on medium-high heat. Bring to a slight boil, whisking or stirring constantly. Cook for 4 to 5 minutes. Set aside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10970,"Cider Brined Grilled Stuffed Pork Chops 3 bone-in, or boneless pork chops, about 2 pounds total 4 cups apple cider 2 cups oatmeal stout or other dark beer 1/2 cup kosher salt 1/2 cup raw sugar 1 tablespoon chipotle chili powder 2 cups apple cider 1 1/2 apples (Pink Lady, Honey Crisps, or Cameo) cored and sliced 1/4-inch thick, grilled, about 1 minute each side, and diced 1 tablespoon mesquite honey 1 teaspoon chipotle chili powder 1 teaspoon ground cinnamon Red Chili Caramelized Pecans, recipe follows 1/2 pound white cane sugar 1/4 cup water 1 pound whole pecans 1 tablespoon vanilla extract 1 teaspoon red chili powder Instructions: For the brine: Combine all ingredients in a large container with a tight fitting lid. Take the pork chops and insert a fillet knife into the side of each pork chop. Create a 2-inch slice along the side moving your knife along the inside of the chop creating a pocket. Be careful not to pierce the outer sides of the chop. Place the pork chops in the brine for anywhere from 1 hour or up to 24 hours in the refrigerator. For the reduction: Add the cider to a medium saucepan over medium heat. Cook the cider, skimming off any scum that comes to the surface, until is becomes syrupy and is reduced to about 1/4 cup. For the stuffing: Combine all the ingredients in a large bowl. Preheat grill to high. Remove the pork chops from the brine, rinse and pat dry with paper towels. Stuff the cavity with the apples and grill for about 10 minutes on each side. Remove from grill to a serving platter and let rest for about 10 minutes. Brush with the cider reduction, sprinkle with the chopped caramelized pecans and enjoy! In a heavy-bottomed pot, cook the sugar and water until the temperature reaches 275 degrees F on a candy thermometer. Add the pecans and stir to coat with the sugar. Once the sugar begins to caramelize add the vanilla extract and stir gently but constantly until fully caramelized. Pour onto a silpat lined baking sheet to let cool, then sprinkle with the red chili powder. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Zinfandel]

" 10971,"Chicken Chili with Collards 2 tablespoons extra-virgin olive oil 1 1/4 pounds skinless, boneless chicken thighs Kosher salt and freshly ground pepper 2 teaspoons ground cumin 1 onion, chopped 1 poblano cl pepper, seeded and chopped 3 cloves garlic, minced 4 cups low-sodium chicken broth 3 cups frozen chopped collard greens, thawed 1 15-ounce can white chili beans 1 cup canned or jarred crushed tomatillos 2 scallions, thinly sliced Instructions: Heat a large pot over high heat and add 1 tablespoon olive oil. Season the chicken with salt, pepper and 1 teaspoon cumin. Working in batches if necessary, add the chicken to the pot and cook until golden, 4 to 5 minutes per side. Remove to a plate. Add the remaining 1 tablespoon olive oil, the onion and poblano to the pot and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and remaining 1 teaspoon cumin; cook until golden, 30 seconds. Stir in the chicken broth, collards, chili beans and tomatillos. Stir in the chicken and any juices from the plate. Cover and bring to a boil, then uncover and reduce the heat to a steady simmer. Cook until the chicken is tender, about 15 minutes. Shred the chicken in the pot with 2 forks. Divide the chili among bowls and top with the scallions. ","[Malbec, Zinfandel, Tempranillo, Garnacha]" 10972,"Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce and Cilantro Oil 2 tablespoons olive oil 2 red onions, minced 1 jalapeno pepper, minced 1 pound dried black beans, cooked until tender and drained 1/2 cup Citrus Vinaigrette, recipe follows 1 teaspoon ancho cl powder 2 pounds jumbo crabmeat, picked over 1/4 cup Roasted Red Pepper sauce, recipe follows 1 tablespoon fresh lime juice 2 teaspoons honey 1 tablespoon pureed canned chipotle pepper 1/4 cup chopped cilantro Salt and pepper 1 cup olive oil 2 cups cilantro leaves Salt and pepper 1/4 cup fresh orange juice 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 2 fresh basil leaves, chiffonade 2 tablespoons finely diced red onion 1 1/4 cups olive oil Salt and pepper 4 red bell peppers, roasted, peeled and seeded 1/2 medium red onion coarsely chopped
1 canned chipotle pepper
6 tablespoons fresh lime juice
1 cup pure olive oil
Salt and freshly ground pepper Instructions: Black Beans: Heat oil in a large saute pan. Add the onions and jalapeno and cook until soft. Place beans in a medium bowl, add citrus vinaigrette and ancho cl powder, mix well and season with salt and pepper.
Crab: In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper Cilantro Oil: Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle. Assembly: Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad. Combine juices, basil and onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified and season with salt and pepper. In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the motor running, add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 10973,"Smothered Chicken 3 1/2 pounds whole cut-up chicken 2 (5-ounce) packets chicken fry coating (recommended: Dixie Fry) 2 tablespoons salt-free chicken seasoning, divided (recommended: McCormick Grill Mates) Canola oil, for frying 2 (12-ounce) jars roasted chicken gravy (recommended: Franco American) 1 teaspoon crushed garlic Instructions: Cut away excess skin and fat from chicken pieces. Rinse with cold water and set aside; do not pat dry. In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning. Dredge chicken pieces in coating mixture; set aside. In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is ready for frying when a drop of water splatters when dropped in. Fry coated chicken until golden brown, about 8 minutes per side. Remove chicken from pan and drain oil. In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside. Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near the bone). Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 10974,"Lion Cookie Dough Pops 1/2 stick (4 tablespoons) unsalted butter, at room temperature 1/4 cup brown sugar
1/4 cup granulated sugar
1 cup all-purpose flour
1/4 teaspoon fine salt
Pinch baking soda
2 tablespoons milk
1/2 teaspoon vanilla extract
2/3 cup chopped chocolate toffee, such as Heath Bars
Yellow melting chocolate disks Orange melting chocolate disks Butterscotch chips
Confetti sprinkles Black edible marker
Instructions: Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugars together, about 3 minutes. While the butter and sugars are beating, sift the flour, salt and baking soda into a separate bowl. Add the milk and vanilla to the mixer and beat on low speed until combined. Add the dry ingredients to the mixer and beat on low speed to combine. Add the chocolate toffee and stir to combine. Line a baking sheet with parchment paper. Scoop 12 balls with a 1-ounce cookie scoop and put on the sheet. Freeze for 15 minutes. Put 2 parts yellow melting chocolate disks to 1 part orange in a double boiler and stir to melt completely. Remove from the heat and let cool slightly before dipping the pops. Dip the end of a lollipop stick into the melted chocolate and insert into the center of a cookie ball. Repeat with the remaining sticks and cookie balls. Place back into the freezer for 15 minutes. Use the wide end of a pastry tip to cut a crescent moon shape from 24 yellow melting chocolate disks. Attach it to the back of the cookie pop with a dot of melted chocolate. Dip the entire pop into the melted chocolate to cover and coat. Let the excess drip over a bowl. Stick into floral foam to hold while you dip the remaining cookie pops. Place into the refrigerator if needed to set the chocolate. Attach the butterscotch chips for the mane around the top of the coated pop and use confetti sprinkles for eyes. Dot each eye in the center with an edible marker to make pupil. Add a mouth and nose with the edible marker. Keep the pops in the refrigerator until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10975,"Cavatelli Pasta 16 ounces cavatelli pasta 20 ounces marinara sauce 1-ounce Parmesan 6 ounces ricotta cheese 1-ounce butter 4 ounces mozzarella cheese 1/3-ounce fresh basil leaves Instructions: Preheat the oven to 350 degrees F. Cook pasta until al dente in a pot of boiling, salted water. Heat the marinara sauce in a large saucepan. Reserve about 1 1/2 cups of the sauce. Set aside about 1 tablespoon of the Parmesan. To the sauce, add the ricotta and remaining Parmesan and stir well. Cook over medium heat, stirring, for about 2 minutes. Add the cooked pasta and the butter and toss well. Top with the reserved marinara and mozzarella and sprinkle with Parmesan. Bake for 15 to 20 minutes, or until golden brown. Garnish with fresh basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 10976,"Classic Apple Pie 3 1/2 pounds assorted apples (such as Granny Smith, Gala and McIntosh), peeled and sliced 1/4 inch thick 3/4 cup granulated sugar 2 tablespoons fresh lemon juice 4 tablespoons unsalted butter 1 tablespoon all-purpose flour 3/4 teaspoon ground cinnamon or apple pie spice 1/4 teaspoon salt 2 1/4 cups all-purpose flour 1/4 teaspoon baking powder 1 teaspoon granulated sugar 1/2 teaspoon salt 2 tablespoons cold vegetable shortening 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into pieces 3 to 6 tablespoons ice water 1 large egg, beaten Turbinado or sanding sugar, for sprinkling Instructions: Make the filling: Toss the apples with the granulated sugar and lemon juice in a bowl. Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring, until the juices are simmering. Reduce the heat to medium and cook, stirring, until the firmer apples soften but still hold their shape, 6 to 8 minutes. Sprinkle in the flour, cinnamon and salt and toss to thicken the juices, about 1 minute. Remove from the heat and let cool. (The filling can be made up to 2 days ahead; cover and refrigerate.) Make the crust: Pulse the flour, baking powder, granulated sugar and salt in a food processor. Add the shortening and 4 tablespoons butter; pulse until the mixture looks like coarse meal. Add 6 more tablespoons butter and pulse until pea-size pieces form. Add 3 tablespoons ice water and pulse a few times. If the dough doesn\u2019t hold together when squeezed, add more ice water, 1/2 tablespoon at a time. Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap and refrigerate until firm, at least 3 hours or up to overnight. Roll out 1 disk of dough on a lightly floured surface (or between 2 sheets of floured parchment) into a 12-inch round. (If the dough gets too warm, refrigerate until firm.) Ease into a 9-inch pie plate. Add the filling, mounding it slightly in the center, and dot with the remaining 2 tablespoons butter. Transfer the pie to the refrigerator.
Roll out the remaining dough into a 12-inch round. Lay the dough over the filling and press the 2 crusts together around the edges. Fold the overhanging dough under itself and crimp as desired. Brush the beaten egg over the top crust and edge; sprinkle with the turbinado sugar. Pierce the top crust with a knife a few times to let steam escape. Refrigerate 1 hour. Put a rimmed baking sheet on the bottom oven rack and preheat to 425? F for 30 minutes. Place the pie on the hot pan and reduce the oven temperature to 375? F. Bake until the crust is golden and the filling is bubbly, 1 hour 10 minutes to 1 1/2 hours; rotate the pie as needed and cover with foil if the crust browns too quickly. Transfer to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10977,"Mojo Sauce 3 sour oranges 1 head garlic, cloves peeled and separated Salt Chopped fresh oregano leaves Freshly ground black pepper Instructions: Slice the oranges down the middle and squeeze the juice. Mash a head of garlic in a morteros (a thick bowl with a mashing paddle used in Latino cooking). Add a little salt to the garlic (more than a pinch, less than a teaspoon). Add the sour orange juice to the mixture. Add oregano and pepper, to taste. Brush the Mojo Sauce on the food as it is cooking. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Albari?o]" 10978,"Rosa Sangria 1 bottle dry rose wine 1 sliced lemon 1 sliced lime 3 sliced strawberries 2 ounces lemon juice 2 ounces lime juice 2 ounces simple syrup 1 .5 ounces Veev Acai liquor 12 -15 springs of mint Instructions: Add all ingredients to a large pitcher and stir with a spoon. Serve cold, over ice and with a splash of ginger ale. ","[Ros, Sauvignon Blanc, Moscato, Cava]" 10979,"Wolfgang's Salad Tasting Plate: Roasted Beet Napoleon 1 1/2 pounds large yellow or red beets, washed and trimmed 1/2 cup rice wine vinegar 1/2 cup granulated sugar 1 tablespoon extra-virgin olive oil 1/2 recipe Herbed Goat Cheese, recipe follows, cut into 8 round slices 1 to 1 1/2 cups mixed baby lettuces, washed and dried 1/4 cup Spago House Dressing, recipe follows 1/4 cup Citrus Hazelnut Vinaigrette, recipe follows 1 ounce toasted hazelnuts, recipe follows, coarsely chopped 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese 2 large shallots, minced (1 heaping tablespoon) 1 tablespoon Dijon mustard 2 tablespoons zinfandel vinegar 2 tablespoons sherry wine vinegar 1/2 cup olive oil 1/2 cup vegetable oil Salt Freshly ground white pepper 1 1/2 cups fresh orange juice 1 shallot, peeled and minced 1 teaspoon minced fresh thyme leaves 2 tablespoons balsamic vinegar 1/2 teaspoon orange zest 1/3 cup hazelnut oil 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper 1 cup hazelnuts Instructions: Preheat the oven to 400 degrees F. Place the beets in a small roasting pan and pour in enough cold water to reach about 1/4 of the way up the sides of the beets. Cover the pan with foil, and roast the beets until they are tender, 2 hours to 2 hours and 15 minutes. To check for doneness, gently insert a bamboo skewer into a beet. The skewer should slide through easily. Remove the beets from the pan, allow to cool, and then peel.
Cut each beet into 1/4-inch-thick round slices. Cut each slice with a 3-inch round cookie cutter. (You will need 10 rounds). Cut trimmings into 1/4-inch dice and reserve 1/2 cup for garnish.
In a saute pan, bring vinegar and sugar to a boil. Lower to a simmer and poach beets 1 minute on each side. With a slotted spatula, remove and place on a baking tray lined with parchment paper. Cover and refrigerate until needed.
When ready to assemble, heat the olive oil in a small saute pan. Arrange the slices of Herbed Goat Cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides. This has to be done quickly, or the cheese will melt.
To assemble the napoleons, place 1 of the beet rounds on a firm, flat surface and begin to layer. Top with a slice of goat cheese, then another beet round, a second slice of cheese, another beet round, a third slice of cheese, and a beet round. (Continue until you have 5 layers of beets and 4 layers of cheese.) Carefully cut through layers, dividing into 3 wedges. Repeat with the remaining beets and cheese.
To serve, arrange 3 of the wedges, pointed ends facing out, in a circle in the center of each plate. Toss the baby lettuces with the Spago House Dressing and mound half of the lettuces on top of each arranged napoleon. Drizzle 1/2 of the Citrus Hazelnut Vinaigrette around each mound. Sprinkle toasted nuts and reserved diced beets on top of drizzled vinaigrette. Serve immediately. Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed. 1 (7 or 8-ounce) log Recipe courtesy Wolfgang Puck, \Pizza, Pasta & More!,\ Random House, 2000 In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed. 1 1/4 cups Recipe courtesy Wolfgang Puck, \Adventures in the Kitchen, Random House, 1991 In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature. In a medium bowl, combine orange juice, shallot, thyme, vinegar, and orange zest.
Slowly whisk in both oils until thick and emulsified. Season with salt and pepper. Refrigerate until needed.
1 1/3 cups Recipe courtesy Wolfgang Puck, \Pizza, Pasta & More!,\ Random House, 2000 Preheat the oven to 350 degrees F. Arrange the hazelnuts on a medium baking tray and toast for 10 to 12 minutes, turning after 5 minutes. (This can be done in a toaster oven). Remove to a clean towel and rub to remove as much of the skin as possible. Chop coarsely and use when needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 10980,"Bacon-Wrapped Jalapeno Poppers Nonstick spray 6 ounces cream cheese, room temperature
1/2 cup shredded sharp Cheddar 1 tablespoon chopped fresh cilantro 1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 green onions, minced
12 large jalapenos, halved lengthwise and seeded
12 slices center-cut bacon, halved lengthwise
Instructions: Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray. In a medium bowl, mix together the cream cheese, Cheddar, cilantro, salt, pepper and green onions. Fill each jalapeno half with a heaping teaspoon of the cream cheese mixture. Wrap the bacon tightly around the jalapenos, overlapping slightly. Place the wrapped jalapenos, cheese-side up and spaced 1-inch apart, on the prepared baking sheet. Refrigerate for 30 minutes. Transfer to the oven and bake until the bacon is crisp, about 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 10981,"Cinnamon Knots 1/2 recipe Simple Pizza Dough, recipe follows 16 tablespoons (2 sticks) unsalted butter, at room temperature 1/2 cup sugar 4 tablespoons ground cinnamon Bench flour 2 teaspoons kosher salt 1 3/4 cups warm water (105 to 110 degrees F) 1 envelope active dry yeast (2 1/4 teaspoons) 2 teaspoons sugar 3 tablespoons olive oil 4 cups bread flour, plus more for dusting 2 teaspoons salt Nonstick spray Instructions: Prepare the recipe for Simple Pizza Dough. While the dough is rising, prepare the remaining ingredients for the cinnamon knots and preheat the oven to 375 degrees F. Mix the butter with sugar and cinnamon. Turn the risen dough out onto a floured surface. Stretch the dough into a rectangle. Spread half of the butter mixture on half of the dough. Then fold the dough in half, covering the butter with the dough. Using a pizza wheel, divide the dough into 18 strips. First cut through the middle, then you can cut each half into 9 pieces. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto a baking sheet. Bake until golden brown, 15 to 20 minutes. Meanwhile, in a small saucepan over low heat, melt the remaining butter. Once the knots come out of the oven, baste them with the melted butter. Serve warm and enjoy! In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like! Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water. Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature; it should just feel warm to the touch. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 10982,"Garam Masala Chicken Pot Pie 2 tablespoons olive oil, plus more for brushing 4 boneless and skinless chicken thighs Salt and freshly ground black pepper, plus 2 teaspoons salt 2 cloves garlic, chopped 2 shallots, chopped 1 carrot, peeled and sliced 2 tablespoons salted butter 3 tablespoons all-purpose flour, plus more for dusting puff pastry 3 cups chicken stock 1 russet potato, peeled and cubed 1/2 cup frozen peas, defrosted 1 1/2 tablespoons garam masala, plus more for sprinkling 2 sheets (1 pound package) frozen puff pastry, defrosted slightly 2 tablespoons olive oil Instructions: Preheat the oven to 400 degrees F. In a medium-size pot over medium-high heat, add the olive oil. Season the chicken with salt and pepper, and brown on both sides until golden, about 5 minutes on each side. Remove the chicken from the pan to a cutting board and reserve. To the same pot add the garlic, shallots, and carrots and saute until golden. Remove the vegetables to a bowl and reserve. Turn the heat down to medium. Melt the butter in the pot, whisk in the flour and cook for 1 minute. Stir in the chicken stock, and potatoes and cook until potatoes are mostly cooked but still firm, about 8 to 10 minutes. The chicken stock will have thickened to a sauce consistency. Turn off the heat.Chop the chicken into chunks and add the chicken and veggies back to the pot. Stir in the peas, and then the 1 1/2 tablespoons garam masala and 2 teaspoons salt. Ladle the mixture into 4 (10-ounce) oven safe bowls. On a flat work suface, dust the puff pastry with flour and roll it out just a little thinner than it comes. Cut the puff pastry in squares large enough to hang over the sides of each bowl. Cover the bowls with the puff pastry pressing down around the sides. Brush with a touch of olive oil and sprinkle with some more garam masala. Cut a slit in the top of the pastry to allow steam to escape. Transfer to the oven and bake until the tops are golden brown, about 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 10983,"Piquillo Peppers Stuffed with Chorizo and Manchego 2 tablespoons extra-virgin olive oil 8 ounces fresh Mexican chorizo, casing removed
4 cloves garlic, minced
1 medium carrot, minced
1 stalk celery, minced
1 medium shallot, minced
1 teaspoon kosher salt
4 to 5 turns freshly ground black pepper
Pinch cl flakes
1 cup grated Manchego cheese 1/2 cup panko breadcrumbs
1/2 cup chopped fresh flat-leaf parsley
1/4 cup whipped cream cheese
8 to 10 jarred piquillo peppers, drained and patted dry
Instructions: Preheat the oven to 375 degrees F. In a large saute pan set over medium-high heat, add the olive oil and chorizo. Cook until well browned, 7 to 8 minutes, breaking up the chorizo with the back of a wooden spoon as it cooks. Add the garlic, carrots, celery, shallots, salt, pepper and cl flakes, and saute until the onions become translucent, 5 to 6 minutes. Remove from the heat and transfer to a large mixing bowl to cool slightly. Add half of the Manchego, the breadcrumbs, half of the parsley and the cream cheese. Stir well to mix everything evenly. Using a medium spoon, carefully stuff each of the piquillo peppers with the filling. Arrange the stuffed peppers on a baking sheet and sprinkle with remaining Manchego. Bake in the center of the oven until the cheese melts and is slightly bubbly around the edges, 6 to 7 minutes. Transfer to a platter and garnish with the remaining chopped parsley to serve. ","[Rioja, Tempranillo, Garnacha, Barbera]

" 10984,"Roasted Chicken Mofongo with Black Beans 2 teaspoons cumin seeds 2 black peppercorns 1 teaspoon yellow mustard seeds 1 teaspoon cloves 1 teaspoon dried chilies (finely ground) i.e. habaneros are my choice 1 teaspoon dried ginger 1 teaspoon ground cinnamon 2 teaspoons dark brown sugar 1 teaspoon salt 1 very ripe plantain, peeled and cut into 1/2-inch size pieces 2 ounces foie gras, cut into small pieces 2 ounces butter, cut into small pieces Salt and pepper, to taste 2 tablespoons olive oil 2 tablespoons butter 6 cloves of garlic, peeled and thinly sliced 2 jalapenos, stem and seeds discarded, minced 2 large carrots, peeled and chopped medium 1 large stalk celery, chopped medium 1 medium red onion, chopped medium 2 bay leaves, broken 1 tablespoon ground black peppercorns 1 teaspoon cayenne 1/4 cup Spanish Sherry wine vinegar 1/2 cup Sherry 1 cup black beans, rinsed, picked over for stones and soaked overnight 7 cups chicken stock Instructions: Spice rub: Toast and grind the cumin, black pepper, mustard seeds, coriander and cloves. Now mix them with the chilies, ginger, cinnamon and brown sugar. Store until needed. Yield: 1/4 cup Mofongo: Heat a saute pan until quite hot. Now add some peanut oil and fry the plantain pieces until they are quite dark on all sides. Remove them to paper toweling to drain. Now place the cooked plantains in a bowl and mash in the foie gras and the butter. Season to taste. For the beans: Heat the olive oil and butter in a large saucepan until the butter is foamy. Add the garlic and jalapenos. Stir. Now add the remaining vegetables and allow to caramelize. Now add the spices and stir. Add the Spanish Sherry wine vinegar and Sherry and stir again. Allow to reduce by half. Now add the beans and chicken stock. Bring to a boil and skim as necessary. Lower the heat so that its a high simmer until the beans are just cooked, (about 1 hour). Strain and reserve the beans in a bowl. Return the stock/bean broth mixture to the fire and cook down until almost syrupy. Pour it over the beans and reserve. Season to taste. For the chicken: 4 skin on chicken breasts 1/4 cup cornmeal 1/4 cup flour Salt and pepper, as desired Preheat an oven to 400 degrees. Cut a pocket in the underside of the chicken and spoon the mofongo into it. Cover the pocket back up and season the breast with some of the spice rub. Combine the flour and cornmeal with the salt and pepper and dredge the four breasts in that. Set aside. Heat the black bean sauce back up and keep warm. Heat a large heavy skillet and then add some peanut oil into it. Begin cooking the breasts, skin side down. Allow to get crisp on each side. Now place the skillet into the oven and cook approximately 10 minutes. Remove and allow to rest for a moment. Return the black beans to high heat and season with a touch of the rub, to taste. Now place about 3 to 4 ounces of the bean sauce onto 4 warm plates. Center the chicken on top of the sauce. Serve Note: A warm fruit chutney is a nice addition to this dish. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 10985,"Roast Duck with Oyster Dressing 5 to 5 1/2 pound Pekin duck, giblets removed 3 teaspoons kosher salt per pound of duck, approximately 1/3 cup 1/4 cup duck fat 1 1/2 cups chopped onions 1 cup chopped celery 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pound stale cornbread, crumbled 5 ounces oyster crackers, crumbled 1 1/2 teaspoons dried thyme 1 teaspoon dried sage 2 eggs, lightly beaten 1 pint small oysters with their liquor Instructions: Put the duck, breast side down, on a cutting board and using kitchen shears, cut up 1 side of the spine, starting at the tail or pope's nose, all the way to the top. Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh. Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck. Remove the neck flap and any extra pockets of fat. Turn the duck over, breast side up, and make a long slash in the skin and fat of each breast, making sure not to puncture the meat. Sprinkle both sides of the duck with the kosher salt and lay the duck, breast side up, on top of a broiler pan. Line the bottom of the pan with paper towels. Put the duck, uncovered, on the bottom shelf of the refrigerator for 3 to 4 days or until the skin is dry and reaches a near parchment consistency. Preheat the oven to 350 degrees F. If there is still salt visible, brush it off. Remove the paper towels from the bottom of the pan. Put the pan in the middle of the oven and roast for 30 minutes. Rotate the pan 180 degrees and continue to cook until the thigh reaches an internal temperature of 180 degrees F on an instant-read thermometer, about 30 more minutes. Remove the duck from the oven and increase the heat to 450 degrees F. Once the oven has come to temperature, return the duck to the oven and roast until the skin is golden brown and crispy, about 10 minutes. Remove the top of the broiler pan, with the duck still on it, and put it on a sheet pan to rest. Pour off the duck fat from the bottom of the pan, measure 1/4 cup, and reserve the rest for another use. Decrease the oven heat to 350 degrees F. Put the broiler pan on the stove over medium heat and add the 1/4 cup of the fat. Add the onions, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes. Meanwhile, combine the cornbread, oyster crackers, thyme, sage, eggs, oysters and their liquor in a large mixing bowl and use your hands to mix well, breaking up the oysters as you go. Add the onion and celery mixture to the bowl and stir to combine. Transfer the dressing back into the broiler pan and spread evenly. Put the dressing on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes. Transfer the duck to a serving platter and serve with the dressing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10986,"5 Ingredient Sauteed Chicken and Broccoli Rabe with Black Olives, Sundried Tomatoes and Feta 1 cup diced oil-packed sun-dried tomatoes, plus 1 tablespoon oil from jar 1 pound boneless skinless chicken breast halves, cut into 2-inch pieces 1 bunch broccoli rabe, chopped 1/2 cup sliced pitted black olives 1/4 cup water Salt Freshly ground black pepper 1/3 cup crumbled feta cheese Instructions: Heat the oil from sun-dried tomatoes in a large skillet over medium-high heat. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add tomatoes, broccoli rabe, olives, and 1/4 cup water, season with salt and pepper, cover and cook 3 minutes, until broccoli rabe wilts and chicken is cooked through. Remove from heat, transfer to a serving plate and top with feta cheese. Usually served with capellini pasta or rice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Salmon with Lemon, Garlic, and Herbs 1 salmon fillet (6 ounces), skin removed 2 lemons, juiced 2 clo" 10987,"Grape Rosemary Martini 2 ounces vodka 1 small sprig rosemary, plus additional for garnish 1 ounce freshly made green California grape juice* Ice Green California grapes for garnish Instructions: Combine the vodka, rosemary, grape juice and ice in a cocktail shaker and shake hard. Strain into a martini glass. Thread 1 grape on a rosemary sprig and place in glass. Serve. *To make fresh grape juice, puree 1 cup seedless green California grapes in a food processor or blender and strain through a fine sieve. It will make about 1/3 cup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 10988,"Waldorf Panzanella 2 1/2 cups cubed fruit-and-nut bread, such as raisin-walnut (1-inch cubes) Extra-virgin olive oil
2 tablespoons white balsamic vinegar
1/4 teaspoon kosher salt
2 ribs celery, thinly sliced, plus 3 tablespoons chopped celery leaves 1 small Fuji apple, diced
1 small bulb fennel, sliced in thin half-moons
1/4 cup Pickled Red Onion, recipe follows 5 to 6 cups baby arugula (about one 5-ounce container)
1/3 cup shaved Gorgonzola dolce (see Cook's Note)
1/2 red onion, thinly sliced 1/4 cup white balsamic vinegar 1/4 teaspoon kosher salt Instructions: Preheat the oven to 350 degrees F. On a small baking sheet, toss the bread cubes with 2 tablespoons olive oil to coat well. Bake until golden brown and crispy on the outside but still with a bit of a chew in the center, about 12 minutes. Let cool. Whisk together the vinegar, 2 tablespoons olive oil, and salt in a small bowl. To a large bowl, add the celery, celery leaves, apple, fennel, Pickled Red Onion and arugula, and toss gently with two spoons. Add the toasted bread cubes and the dressing; toss again. Scatter the Gorgonzola over the top and serve. Mix together the red onion, vinegar and salt in a bowl. Set aside to pickle for 15 minutes, tossing occasionally. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 10989,"Valrhona Chocolate Cake 5 1/2 ounces imported bittersweet chocolate (not unsweetened, preferably Valrhona from France), coarsely chopped 11 tablespoons unsalted butter, cut in large pieces 3 large eggs 3 large egg yolks 1/4 cup plus 2 tablespoons sugar 5 tablespoons all-purpose flour Vanilla ice cream Instructions: Preheat the oven to 325 degrees. Butter and flour six, 6 ounces custard cups. Place chocolate and butter in a metal bowl and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly. Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes. Reduce the speed and gradually mix in the flour. Add the chocolate mixture to the flour mixture and continue to beat until thick and glossy, about 5 minutes. Divide among the prepared cups. Add 1 tablespoon. chopped chocolate. Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes. Cool slightly. Run a sharp knife around the edges of the cups. Turn out onto plates and serve with warm ice cream. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 10990,"Wild Morel, Fresh Pecorino and Summer Truffles 2 1/2 ounces large fresh morels 1 tablespoon olive oil 1 lemon, zested 1/2 orange, zested 1/4-ounce young unaged pecorino, shaved 2 fava beans 1/4-ounce summer truffles, shaved right before serving 3 tablespoons olive oil 1 tablespoon aged red wine vinegar 1/2 teaspoon orange zest 1/2 teaspoon lemon zest Salt and pepper, to taste Instructions: Marinate morels in olive oil and lemon and orange zest for at least 4 hours. For the Salad: Shave pecorino into 1/8-inch slices that measure 1 1/2 inches long by 1/2-inch wide. Set aside. Shuck and peel fava beans. Cook in boiling water with salt until they are tender. Remove and shock in ice cold water to stop cooking. Remove morels from marinade and grill over low heat. Place morels on a plate and hold aside. For the Vinaigrette: Mix olive oil, red wine vinegar, lemon zest and orange zest. Season with salt and pepper. Stir in beans. Place morels and cheese slices decoratively on a clean plate. Dress with vinaigrette. Top with thin slices of summer truffles. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barolo]

" 10991,"Short Rib Ragu with Pappardelle and Pecorino Romano 2 tablespoons vegetable oil 3 1/2 to 4 pounds short ribs, each about 2-inches long, cut flanken style, across the ribs Salt and freshly ground pepper 1 dried bay leaf 2 sprigs fresh rosemary 5 sprigs fresh thyme 2 sprigs fresh flat-leaf parsley 4 small carrots, diced 2 stalks celery, diced 1 medium onion, diced 2 medium shallots, diced 1 tablespoon all-purpose flour 2 tablespoons tomato paste 1/2 cup ruby port 2 cups red wine, such as cabernet 1/2 head garlic, cloves separated and peeled 3 1/2 cups homemade beef stock 1 pound pappardelle or other long, flat pasta Chopped parsley Grated Pecorino Romano, for garnish Instructions: Heat oven to 325 degrees F. Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside. Meanwhile, prepare bouquet garni: Place bay leaf, rosemary, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string. Set bouquet garni aside. Add carrots, celery, onion, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes. Add flour and tomato paste to the casserole, and stir to combine. Add ruby port; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the casserole is clean. Add red wine, and simmer until the liquid is reduced by half. Add garlic, beef stock, and the reserved bouquet garni. Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours. Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half. Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu, sprinkle with the parsley. Serve with freshly grated Percorino Romano. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 10992,"Gluten-Free Double-Chocolate Ginger Crinkle Cookies 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt 1/2 cup cocoa powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon salt 2 ounces chopped bittersweet or semisweet chocolate 1/4 cup chopped candied ginger, plus more for decorating 2/3 cup canola oil 1 cup sugar, plus more for coating 2 large eggs, at room temperature 1/4 cup molasses White chocolate, melted, for decorating Instructions: For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
For the cookies: In a small bowl, whisk together the cocoa, baking soda, cinnamon, ground ginger, salt, chopped chocolate and 1/4 cup candied ginger with 1 1/2 cups gluten-free flour blend.
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat together the oil and sugar with an electric mixer on medium speed until the sugar is dissolved. Add the eggs and molasses; mix until combined. With the motor running, gradually add in the flour mixture and mix until combined.
Place some sugar in a small bowl. Using a 1 1/2-inch ice cream scoop, drop balls of dough into the sugar; toss to coat and place on the prepared baking sheets. Bake until puffed and cracked on the tops, about 15 minutes. Place on wire racks and let cool completely.
Dip the cookies into the melted white chocolate and decorate with candied ginger. Place on parchment paper until completely set. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 10993,"Cream of Lentil Soup with Chorizo Croutes 1 cup du Puy lentils (French green lentils) 1 carrot, chopped 1 onion, sliced 1 bay leaf 1 fresh thyme sprig 4 cups chicken stock or water Kosher salt and freshly ground black pepper Lemon juice, for squirting if you like 3 tablespoons olive oil 1 small chorizo sausage, thinly sliced Instructions: Soak the lentils in cold water for 2 hours. Drain the lentils, and put them in a pot with the carrot, onion, bay leaf, thyme sprig, and stock. Cover the pot and simmer until very tender, about 45 minutes. Discard the herbs, and let the lentils cool somewhat, then puree in a blender along with the vegetables, working in 2 batches to avoid an explosive mess. Cook's Note: Remember that if you put something too hot into a blender you may crack it. For a very smooth soup, strain it, although it's not necessary. Add salt and pepper, to taste, along with a squeeze of lemon if you like. Gently reheat the soup. Heat the olive oil in a small frying pan, and saute the chorizo slices until they curl, about 30 seconds. Turn and fry another 15 seconds. Serve the soup with the chorizo rounds on top and with some of the now bright-orange cooking oil spooned around. ","[Rioja, Tempranillo, Barbera, Garnacha]" 10994,"\High Roller\ Mushroom Puff Pastry 1 (12 by 18-inch) sheet puff pastry 1 egg, lightly beaten 1/4 cup black sesame seeds 1/4 pound oyster mushrooms, quartered 1/4 pound shiitake mushrooms, quartered 1/4 pound portobello mushrooms, cut into 8 pieces 1/4 cup cooking oil 1 tablespoon garlic, chopped 2 tablespoons shallots, minced Salt Black pepper 1 cup white wine 1 1/2 cups cream Instructions: Preheat the oven to 350 degrees F. Cut the puff pastry into 60 even squares. Using a pastry brush, brush each square with the beaten egg. Place the squares on a greased sheet pan. Apply the black sesame seeds to the egg wash on top of the squares in different patterns to make them look like dice. Bake the puffs until golden brown about 12 minutes. Let the puffs cool. Cut the puffs in half horizontally for sandwiching. Clean and cut all the mushrooms. Heat a large saute pan. Add the cooking oil and saute mushrooms in small batches seasoning with garlic, shallots, salt and pepper. Spread sauteed mushrooms out onto a large tray and allow to cool. Chop the mushrooms and return them to the saute pan. Add the white wine and reduce until the liquid is almost completely evaporated. Add the cream and reduce again until thick. Place one scoop of mushroom mixture on the bottom layer of the puff pastry and then top with the other layer to form the sandwich. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 10995,"Nuoc Cham: Fish Dipping Sauce 5 tablespoons sugar 3 tablespoons water 1/3 cup fish sauce 1/2 cup lime or lemon juice (about 3 limes or 2 lemons) 1 large clove garlic, crushed, peeled and sliced or minced 1 or more bird's eye or Thai chiles, seeded and sliced or minced 1 shallot, peeled, thinly sliced, rinsed, and drained (optional) Instructions: Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl, until the sugar is completely dissolved. Add the garlic, cl, and shallot if using, and let stand for 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 10996,"Spatchcocked Cornish Hen with Baby Leaf Salad and Sourdough Croutons 1 to 2 thick slices sourdough bread 1 Cornish hen 2 tablespoons regular olive oil 1/2 teaspoon paprika 3 to 4 sprigs fresh thyme, plus more for garnish 4 garlic cloves, unpeeled 1 tablespoon golden raisons 2 tablespoons dry white vermouth or white wine 1 tablespoon pine nuts 6 ounces (about 6 cups) watercress, spinach, and arugula salad or other feisty leaves 1/2 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1 tablespoon muscatel vinegar 3 tablespoons cold-pressed canola oil or good extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F and leave the bread slices out on the wire rack to dry a little.
To spatchcock the Cornish hen, get some strong, sharp scissors (or poultry shears) and cut down either side of the spine, take out the spine, then press down on the breast to open it out flat. Cut the Cornish hen in half. Put it into a small roasting pan; you can toss in the spine to give extra flavor for the dressing later.
Drizzle the hen with 1 tablespoon of the olive oil, sprinkle with paprika and thyme sprigs, and throw in the unpeeled garlic cloves. Roast until the Cornish hen is reddish-gold on top, and cooked through, about 30 to 40 minutes.
Meanwhile, put the golden raisins into a small saucepan with the vermouth or white wine. Bring to a bubble over low heat on the stove top. Remove the pan from the heat, and leave for about 10 minutes or, better still, leave it to cool while the Cornish hen is roasting.
Toast the pine nuts in a hot, dry frying pan over low heat until golden. Remove the pine nuts from the pan to a small bowl. Slice the crusts from the bread and cut into croutons. Heat the remaining tablespoon of olive oil in the frying pan and fry the croutons until golden and crisp. Remove to a plate.
Once the bird is cooked, take the pan out of the oven and let stand for 5 to 10 minutes. Discard the spine and thyme sprigs. Arrange the salad leaves on a couple of plates. Whisk together the Dijon mustard, salt, vinegar, and 3 tablespoons of the cold-pressed canola or extra-virgin olive oil in a bowl. Remove the Cornish hen and garlic cloves to a board, add the juices from the roasting pan to the dressing, and whisk again. If you want to get every last bit of pan-flavor out, add a little hot water from a recently boiled kettle and swirl it around the pan Add this liquid to the dressing, then whisk in the soused golden raisins.
Set each half of Cornish hen on top of the salad on the plates and add 2 garlic cloves (provided they don't look too burned, though scorched and caramelly is good). Give the dressing a final whisk and pour it over the hen and the salad. Sprinkle with toasted pine nuts, croutons, and a few fresh sprigs of thyme. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 10997,"Butternut Squash Ravioli 2 medium butternut squash 2 large poblano peppers 1 small bunch collard greens, de-spined and chopped
1/2 medium yellow onion, finely chopped Dash red wine vinegar Salt and ground white pepper, for sprinkling Salt and ground white pepper, for sprinkling
1/2 cup cream cheese or mascarpone cheese, at room temperature 1/3 fresh grated whole nutmeg seeds 4 1/3 cups all-purpose flour 1/3 cups whole-wheat flour 1 teaspoon salt 6 egg yolks 5 whole eggs 4 tablespoons butter 1/4 medium red onion, minced 4 tablespoons all-purpose flour 2 cups vegetable stock 1 cup heavy cream 3/4 cup grated fontina cheese 1/3 cup grated Parmesan Salt and ground white pepper
Salt and ground white pepper Chopped fresh chives or scallions, for serving

Instructions: For the squash filling: Preheat the oven to 350 degrees F. Roast the squash, about 1 hour 15 minutes, and then deseed and scoop out the flesh. Puree the flesh in a food processor.
Preheat the broiler. Roast the poblano peppers until charred on the outside, and then peel, deseed and chop.
Saute the collards with the onions and vinegar, sprinkle with salt and white pepper, and cook until tender. Drain, and then mix with the squash, poblano peppers, cream cheese and nutmeg.
For the pasta: Combine the flour, whole-wheat flour, salt, egg yolks and whole eggs in a food processor or by hand until a dough forms. Knead the dough until it's smooth and elastic, about 10 minutes, and then wrap in plastic and refrigerate for at least 30 minutes.
For the fontina veloute sauce: Melt the butter in a saucepan over medium heat. Add the onions and saute until soft. Stir in the flour and make a light roux by slowly adding the stock, and then slowly adding the cream, stirring constantly. Lower the temperature and add the fontina and Parmesan a little at a time, stirring continuously. Sprinkle with salt and white pepper.
For assembling: Bring a large pot of salted water to a boil. Roll out the pasta dough to desired thickness using a rolling pin or pasta machine. Stuff the dough with the squash filling using a large ravioli mold, wetting the seams before sealing. Poach the ravioli in the boiling water until they float, 3 to 5 minutes.
Serve the ravioli topped with the fontina veloute sauce and garnish with chopped chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 10998,"Chickpeas with Chili, Garlic and Thyme About 3 cups (18 ounces) dried chickpeas 2 tablespoons all-purpose flour 2 tablespoons salt 2 teaspoons baking soda 1 onion, halved (don't bother to peel it) 6 or so sprigs fresh thyme 1/4 cup olive oil (not extra-virgin) Maldon or other sea salt 1 red cl pepper 1 onion 2 fat cloves garlic Leaves from 4 to 5 sprigs thyme Good slug extra-virgin olive oil Instructions: Soak the chickpeas in enough cold water to cover generously and make a paste up with the flour, salt and baking soda and a little more cold water. Add this to the soaking chickpeas. Leave for 24 hours. Drain and thoroughly rinse the chickpeas in a colander under cold running water in the sink. Tip them into a large saucepan, cover abundantly with cold water and add the halved onion, sprigs of thyme and olive oil. Do not salt: at this stage it would make the skins tough. Put on a lid, bring to the boil and let bubble away for an hour and a half. At this stage only make you take off the lid to see how cooked the chickpeas are; you may also now add salt. If they're cooked, you should lower in a measuring cup to remove about 2 1/4 cups of the cooking water; otherwise keep going until they're ready. Once you've reserved your chickpea cooking liquid, drain the chickpeas and remove - with tongs for ease - the bits of onion and thyme. This doesn't have to be ruthlessly carried out, but just get rid of any obvious bits. Once cold you can place the chickpeas in a storage bin, tossing them first in olive oil to prevent drying, until you need them; or else cook them through to the final stage, let them cool and refrigerate them in a covered container or bowl covered with plastic wrap. Roughly seed and chop the red cl pepper, peel and chunk the onion, press on the garlic cloves to loosen, then remove the skins, add everything, along with the thyme leaves, into the processor and blitz to a pulp. In a large, deep frying pan or casserole - whatever suits - pour the olive oil, and when warm, tip in the pulp from the processor. Sprinkle with salt and cook gently, stirring occasionally, for about 5 to 10 minutes or until soft. Add the chickpeas and turn to coat, then pour in about half the chickpea cooking liquid and bring to a boil. Put on a lid and let cook gently until the chickpeas are hot and soft; you will probably need to remove the lid at the end of cooking to let excess water evaporate. If, however, you run out of liquid before the chickpeas are tender and soused enough, simply add more of the reserved water. When the chickpeas are ready, turn into a large bowl, or keep in the pan in which you've cooked them. Drizzle with extra-virgin olive oil and stir until the chickpeas are glossy but not too thickly slicked. Sprinkle over sea salt and some thyme leaves if you feel like it (and happen to have some scattered anyway over the work surface - you might well at this stage) or leave them simply oiled and salted. ","[Sangiovese, Pinot Noir, Tempranillo, Grenache Blanc]" 10999,"Lace Cookies with Gooey Center 4 cups cream 16 ounces semisweet chocolate 1/4 teaspoon salt 1/2 cup light brown sugar 1/2 cup light corn syrup 1/2 cup plus 2 tablespoons all-purpose flour 6 tablespoons unsalted butter, melted 1/4 teaspoon pure vanilla extract 1/4 cup fresh decaffeinated espresso beans, crushed in a mortar or coarse-ground in a grinder 1/2 cup chopped pecans 1/2 pint raspberries Powdered sugar Instructions: The day before, make the ganache center: In a saucepan, heat the cream until boiling and pour over the chopped chocolate. Whisk to combine and then strain. Chill overnight. The next day, whip the ganache in a mixer with a whisk attachment until almost stiff, but still a little gooey. Preheat the oven to 350 degrees F. In a mixer with a whisk attachment, combine the salt, brown sugar, and corn syrup. Add the flour, butter, and vanilla extract, and mix well. Add the espresso and pecans and mix just to combine. Line a baking sheet with parchment paper. Dollop large tablespoonfuls of batter onto the parchment paper, leaving plenty of room between them as the lace cookie tuiles will spread out as they bake to about 5-inches in diameter. Bake until the edges are browned, about 8 to 10 minutes. When done, the tuiles will be bubbly and flat. Once the tuiles are baked, and while still hot but cool enough to hold together, individually peel the tuiles off the parchment paper, and drape them over a short, 3 to 4-ounce rocks or lowball drinking glass and leave them to cool. Repeat until all the tuile batter is used up. When cool, store carefully in an airtight container. When ready to serve, fill lacey tuile-cookie cups with the ganache, and dot with raspberries then give them a dusting of powdered sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11000,"Fish Roll with Compound Butter 2 thin salmon fillets 3 flounder fillets 8 sea scallops 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley Salt and pepper, for seasoning Canola oil, for brushing 4 ounces butter (1 stick), at room temperature 1 teaspoon dry parsley flakes 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper Instructions: On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap. Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1-inch over the tails of the salmon. Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. Sprinkle the herbs over the fish and season with salt and pepper. Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a sheet pan to push the roll tightly as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. Refrigerate for 1 hour. For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment. Preheat your broiler and place the oven rack 6-inches from the heating element. Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. Place onto a broiler pan and brush each round with canola oil. Put under the broiler for 3 to 6 minutes depending on how well done you like your fish. Serve with 1 slice of compound butter on each fish roll. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 11001,"Tortilla Soup 1/2 cup each 1/2-inch diced vegetables: yellow onion, green bell pepper, red bell pepper, and tomato 1/2 cup roasted green cl, cut into a small dice 2 tablespoons vegetable oil, plus more for frying 4 cups chicken broth 2 tablespoons finely chopped garlic 1/4 teaspoon ground comino (cumin) 2 cups Enchilada Chicken, recipe follows 6 each white corn tortillas, cut into 1/4-inch wide strips 6 each blue corn tortillas, cut into 1/4-inch wide strips 3 tablespoons cornstarch Chopped cilantro leaves, as needed 1 tablespoon fresh lime juice Salt, as needed 1 cup crushed corn tortilla chips Instructions: Begin with a large pot. Saute the vegetables and cl briefly in about 2 tablespoons of vegetable oil over medium-high heat for 3 to 4 minutes. When the vegetables are limp, add the broth and add the garlic and cumin and bring to a boil. Reduce heat, add chicken, and simmer for 10 to 15 minutes. Meanwhile (or beforehand), fry the corn tortilla strips in 350 degree F oil for 2 minutes until crispy. Drain well on paper towels. At the Blue Corn Cafe, we always have tons of chips around so we used crushed ones for garnish on the bottom of the soup bowl...the strips are added at the top. We, of course, use white and blue corn tortillas. If for some reason the blue variety are not available where you live, I suggest you immediately draft a letter to your Congressman! Yes, you can use all white or yellow tortillas. To finish the soup, you've got to make some slurry. Yep...this will add just a little body to the soup. With the cornstarch in a cup-sized container, mix as little cold water as possible to form a thin paste. This stuff feels and looks like...well, slurry. Bring the soup back up to a boil; stir with 1 hand and pour the slurry in slowly with the other. Continue to cook on high heat for a minute, then reduce to low. The soup will look cloudy at first but will clear up and thicken slightly. Remove from heat. Add cilantro and lime juice. Fill 8 to 12 cups or bowls about 1/4 full of crushed tortilla chips. Ladle soup on top. Place a handful of strips on top of each and serve. This soup (without the tortillas) keeps well for 3 to 4 days refrigerated. Tortillas will also keep well for a few days if sealed well and stored at room temperature. In moist climates they may require re-crisping in a 350 degree F oven for a few minutes. 2 pounds boneless, skinless chicken (breast, leg, or thigh) 1/2 cup diced yellow onion 1/2 cup medium-dice green bell peppers 1/4 cup roughly chopped cilantro leaves 2 teaspoons oregano leaves 3 tablespoons finely chopped garlic 2 teaspoons salt 2 teaspoons white pepper 4 cups (1 quart) water This \machaca\ style cooked meat is very versatile: use in tacos, enchiladas, soup, nachos, burritos, etc. Basically a process of braising, the meat and all ingredients are put together in a large pot and brought slowly to a boil. Reduce the heat and simmer for 1 to 1 1/2 hours. If you desire, you can bake all of this in a covered dish in a 350 degree F. oven for about 3 hours for the same results. The meat should be tender to the point where it begins to shred...some of it may require quick chopping. You may want to reserve the liquid for use in soups, etc. Use the cooked meat in your dish right away or refrigerate for up to 3 days. ","[Rioja, Pinot Noir, Garnacha, Barbera]" 11002,"Pork Tenderloin with Roasted Grapes and Mashed Sweet Potatoes 4 strips bacon, cut into lardons 3 tablespoons fennel seeds
2 small pork filet mignon, about 10 ounces each
Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil
1 shallot, minced
1/2 cup port wine
2 cups seedless red grapes
1 1/2 cups chicken stock
3 tablespoons chopped fresh chives, for garnish
4 sweet potatoes, peeled and cut into large dice 2 tablespoons heavy cream, warmed
4 tablespoons unsalted butter, cubed
Pinch of cayenne pepper
Pinch of ground cumin
1 tablespoon light-brown sugar
Kosher salt
Instructions: For the Pork Tenderloin with Roasted Grapes: Preheat the oven to 375 degrees F. Cook the bacon lardon in a large skillet over medium heat until crisp, 5 to 6 minutes. Use a slotted spoon to remove the bacon and drain on a towel-lined plate. Reserve the bacon for the potatoes. Reserve the skillet with bacon fat to cook the pork.
Toast the fennel seeds in a small skillet over medium heat until fragrant, about 2 to 3 minutes. Transfer to a spice grinder and grind into a fine powder.
Season the pork generously with salt and pepper. Return the large skillet with bacon fat to medium-high heat. Place the pork in the pan and cook on all sides until rich golden brown, about 8 minutes. Remove the pork from the pan, dust the pork with the toasted ground fennel seeds, and place on a sheet pan fitted with a rack. Roast in the oven until the internal temperature reaches 150 degrees F, about 14 minutes. Allow to rest 10 minutes until ready to serve.
Drain the fat from the skillet and place over medium-low heat. Add the extra-virgin olive oil and shallots and cook until softened, about 2 minutes. Season with salt then pour in the port and scrape with a wooden spoon to release the bits from the bottom of the pan. Add the grapes and cook the grapes until they split and let out their juices, about 10 minutes.
Add half of the chicken stock, let it reduce slightly, then add the remaining stock and let cook until sauce is reduced by half and thickened, 8 to 10 minutes. Taste and re-season if needed.
For the Mashed Sweet Potatoes: Add the sweet potatoes to a large pot and cover with cool water. Bring to a boil and cook until tender, about 15 minutes. Drain and return the cooked potatoes to the pot.
Add the heavy cream and butter and combine with a hand mixer until smooth. Mash with a potato masher. Add the brown sugar, heavy cream and cumin and mix with a spatula to combine. Season to taste with salt. Add the cayenne, cumin, light brown sugar, reserved bacon and some salt and fold to combine.
Slice the pork on a bias. Serve with the sweet potatoes and top with the grapes, sauce and chives.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11003,"Brussels Sprouts with Dried Cranberries and Almonds 1 tablespoon olive oil 1 shallot, finely chopped
1 pound Brussels sprouts, ends trimmed, halved
2 tablespoons apple cider vinegar
1/2 cup dried cranberries
1/2 cup slivered almonds
Salt Instructions: In a large skillet over medium heat, heat the olive oil until shimmering, about 2 minutes. Add the shallot and saute until browned, about 3 minutes. Add the Brussels sprouts and saute until just wilted, about 5 minutes. Add the vinegar, dried cranberries and almonds, and continue to saute until completely heated through, 3 to 5 minutes more. Remove the pan from the heat. Season with salt, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11004,"Peanut Butter Fudge 2 tablespoons unsalted butter, chilled, plus more for pan 3 tablespoons light corn syrup 1 cup granulated sugar 3/4 cup packed light-brown sugar 3/4 cup milk 1/2 teaspoon salt Pinch baking soda 6 tablespoons creamy peanut butter 1 teaspoon pure vanilla extract Instructions: Lightly butter an 8 by 8 by 2-inch pan and line bottom with parchment paper or plastic wrap; set aside. In a medium heavy-bottomed saucepan, combine corn syrup, both sugars, milk, salt, and baking soda. Bring to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers 236 degrees F (just below soft-ball stage); don't overcook. Immediately remove saucepan from heat, stir in the chilled butter, then the peanut butter and vanilla until smooth. Pour mixture into prepared pan. Set aside in a cool, dry place, and let fudge set. Before the fudge cools completely, cut into desired shapes. Set shapes aside to cool completely. Store fudge in an airtight container up to 1 week. ","[Chardonnay, Riesling, Moscato, Merlot]" 11005,"Soda Science Buffet 1 cup blueberry smoothie (recommended: Naked Juice) 2 tablespoons simple syrup Club soda 1 cup strawberry smoothie (recommended: Naked Juice) 2 tablespoons simple syrup Club soda 1 cup mango smoothie (recommended: Naked Juice) 2 tablespoons simple syrup Club soda Instructions: In a glass filled with ice, add the smoothie and simple syrup. Top with club soda and stir. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 11006,"Chunky Gazpacho 3 cups tomato juice, plus more if needed 4 ripe tomatoes, seeded and diced 3 pickling cucumbers, peeled, seeded, and diced 4 scallions, sliced 1 red pepper, seeded and diced 1 jicama, peeled and diced 3 tomatillos, husks removed and diced 2 cloves garlic Juice of 1 lime 1/4 cup extra virgin olive oil 2 jalepenos, seeded and diced 1 slice bread, crusts removed, soaked and squeezed Sea salt and freshly ground black pepper, to taste Dash of Tabasco Instructions: Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper, jicama, and tomatillos in a large bowl. Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, olive oil, jalepenos, and bread. Blend until smooth. Return the puree to the bowl. Add more tomato juice to thin, if needed. Add the salt, pepper, and a dash of Tabasco. Chill for at least 2 hours. Serve the gazpacho in chilled soup bowls. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 11007,"Raspberry Lemonade 3/4 cup fresh or thawed frozen raspberries 9 cups water 2 cups freshly squeezed lemon juice (about 12 lemons) 2 cups superfine sugar Ice Instructions: Puree the raspberries in a blender and strain through a fine sieve into a pitcher. Add the remaining ingredients and whisk together until the sugar dissolves. Serve over ice. ","[Prosecco, Moscato, Vinho Verde]" 11008,"Denver Scramble with Cheese Curds 10 ounces frozen French fries (about 4 cups) 2 tablespoons unsalted butter 1 green bell pepper, diced 1 onion, diced 4 to 6 slices Canadian bacon, diced Kosher salt and freshly ground pepper 10 large eggs 1/4 cup milk 1 scallion, thinly sliced 6 ounces cheese curds (about 1 1/4 cups), large pieces broken up Instructions: Place a baking sheet in the oven and preheat to 425 degrees F. Spread the French fries on the hot baking sheet and cook, stirring once, until crisp and golden, 15 to 20 minutes. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the bell pepper, onion, Canadian bacon, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally with a rubber spatula, until the vegetables are browned around the edges and tender, 8 to 10 minutes. Whisk the eggs with the milk, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Add the remaining 1 tablespoon butter to the skillet. Stir in the egg mixture and scallion and cook, stirring and folding gently, until lightly set and fluffy, about 4 minutes; add the cheese curds during the last minute of cooking. Remove from the heat and stir once or twice until the eggs just finish cooking, about 2 minutes. Divide the eggs among plates. Serve with the French fries. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 11009,"Apricot Walnut Strudel Bites 1 cup butter, softened 1 (8 oz.) pkg. cream cheese, softened 2 1/2 cups Pillsbury BEST? All Purpose Flour, divided 1 tbsp. ground cinnamon 1/4 cup sugar 2 (10 oz.) jars Smucker's? Simply Fruit? Apricot Spreadable Fruit 1 1/4 cups raisins 1 1/4 cups chopped walnuts Powdered sugar Instructions: BEAT butter and cream cheese together in medium bowl with electric mixer. Add 2 cups flour, one cup at a time, until mixture forms a ball. Flatten dough into disk. Wrap with plastic wrap. Chill 1 hour. HEAT oven to 350 degrees F. Combine cinnamon and sugar in small bowl. Dust work surface with remaining 1/2 cup flour. Divide dough into 10 equal pieces. Roll each piece into a 9-inch circle. SPREAD each circle with 2 tablespoons fruit spread, sprinkle with cinnamon sugar mixture, 2 tablespoons raisins and 2 tablespoons walnuts. Roll filled circle into a log shape, seam side down and tuck ends under. Place strudels 2 inches apart on cookie sheet. BAKE 35 to 40 minutes or until golden brown. Cool. Cut each log into 8 pieces, about 1 inch wide. Sprinkle with powdered sugar. Place in small paper baking cups to serve, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 11010,"Grilled Portobello and Roasted Pepper Maki Sushi 2 portobello mushrooms, gills removed, grilled with olive oil, salt and pepper, placed in air tight bowl 2 red bell peppers, roasted, placed in same air tight bowl with portobellos 4 sheets yaki nori Sushi Rice, recipe follows 8 scallions, grilled with olive oil, salt and pepper 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1 minced shallot 1/3 cup extra virgin olive oil 4 cups sushi rice (Calrose/short grain) Water, up to Mount Fuji 1 cup rice wine vinegar 1/4 cup mirin 1/2 cup sugar Instructions: As soon as the portobellos and peppers are cool, slice them in long, thick strips. Save the juices in the bowl. Make sure they are well seasoned. Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4-inch thick. Place mushrooms, peppers and scallions 2/3 up on rice. Roll, moisten end and let rest. In the bowl of juices, whisk in vinegar, mustard and shallots. Lift with oil, season, and check for flavor.
PLATING Slice the roll, both straight and on the bias. Drizzle with vinaigrette and serve immediately. Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in su (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 11011,"Chicken Legs with Spicy Peanut Sauce 12 chicken drumsticks (about 2 pounds) 4 large cloves garlic, grated
Kosher salt
8 Do-si-dos? or Peanut Butter Sandwich cookies
1/3 cup peanut butter, softened
3 tablespoons low-sodium soy sauce
4 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 to 1 1/2 tablespoons hot sauce
2 teaspoons garlic powder
1/2 teaspoon red pepper flakes
1 large knob fresh ginger, peeled and grated
Instructions: Position an oven rack in the middle of the oven and preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Rub the drumsticks with the garlic, season with salt and arrange far from one another on the prepared baking sheet. Bake on the middle rack until the chicken is cooked through (165 degrees F) and the juices run clear, 25 to 30 minutes. In a medium bowl, mix the cookies with 1/2 cup warm water; crush the cookies with the back of a spoon until they form a paste. Whisk in the peanut butter and soy sauce with an additional 1/4 cup warm water if needed. Stir in the lime juice, red wine vinegar, hot sauce, garlic powder, red pepper flakes and ginger. Taste for seasoning. Toss the chicken in the sauce and serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" 11012,"Greek Yogurt Parfait with Ginger Candied Pumpkin, Berries and Pumpkin Seed Pecan Granola 1/2 cup raw steel-cut oats 1/4 cup pecans, toasted and chopped
1/4 cup pumpkin seeds
2 teaspoons black sesame seeds
1 teaspoon vegetable oil
1 teaspoon maple syrup
1/2 cup plus 1 teaspoon brown sugar
Salt and cracked black pepper 1 cup diced kabocha squash
1/4 pound fresh ginger, chopped
1/4 pound raspberries
1/4 pint blackberries
2 cups Greek yogurt
Zest of 2 limes
Instructions: Preheat the oven to 300 degrees F. Toss the oats, pecans, pumpkin seeds, sesame seeds, vegetable oil, maple syrup and 1 teaspoon brown sugar together in a mixing bowl. Season with salt and cracked black pepper. Spread evenly on a baking sheet and bake for 1 hour. Let cool, then crumble. Add the squash, ginger, remaining 1/2 cup brown sugar and 1/2 cup water to a small saucepot. Boil until the squash is tender, then let cool. Mix the squash with the berries and dress in the ginger syrup. Spoon the yogurt into 4 bowls. Top each with some berry and squash mixture, then top with granola. Garnish the parfait with lime zest. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11013,"Stuffed Beef Rolls (Zrazy Zawijane) Kosher salt and freshly ground black pepper 1 pound top side beef, thinly sliced into 8 pieces 2 tablespoons yellow mustard 2 dill pickles, quartered lengthwise 8 slices uncooked bacon 1/2 large yellow onion, sliced 1/4 cup vegetable oil 1/4 cup all-purpose flour 4 quarts water 4 cups hot reserved cooking liquid from the beef rolls 1 cup beef stock 1/4 cup tomato paste 2 tablespoons red wine 1 tablespoon paprika Kosher salt and freshly ground black pepper Mashed potatoes or noodles and a vegetable, for serving Instructions: For the beef rolls: Sprinkle salt and pepper over each side of the sliced beef. Then spread a thin layer of yellow mustard onto each piece. Divide the pickle strips, bacon and onions onto each steak. Fold in the sides and roll to secure the insides. Heat the oil in a large skillet over medium-high heat and brown the rolls on all sides, about 3 minutes per side. Remove the rolls and set aside. Add the flour to the pan and cook until light brown to make a roux, 3 to 5 minutes. Remove from the heat and reserve the roux in the pan to make the sauce. Bring the water to a boil in a large stockpot. Wrap each beef roll in a 11-by-7-inch piece of aluminum foil and twist the ends to seal the rolls tightly inside. Place the rolls into the boiling water and bring down the heat to a high simmer. Cover and cook in the water for 1 hour and 30 minutes. Remove the rolls from the water with tongs and reserve the cooking liquid to prepare the sauce. For the sauce: Heat the pan with the roux over medium heat and add the cooking liquid, stock, tomato paste, red wine and paprika. Simmer until the liquid is a sauce consistency (coats a spoon). Season with salt and pepper. Yield: 4 cups. To serve, unwrap the beef rolls from the foil. Spoon the sauce over each beef roll and accompany with mashed potatoes or noodles covered in sauce and a vegetable. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 11014,"Marinated Lamb Chops with Fenugreek Cream Curry 2 to 3 French-cut racks of lamb, for approximately 16 large or 20 medium-size chops 2 cups white wine 1 cup grainy mustard 2 teaspoons kosher salt 4 cups whipping cream 1 teaspoon kosher salt 1 teaspoon paprika 1 teaspoon cayenne pepper 1 tablespoon dried green fenugreek flakes (known as \kasuri methi) 1 cup fresh lemon juice 4 tablespoons canola oil 2 tablespoons crushed garlic 1 teaspoon ground turmeric Instructions: Cut chops from the racks of lamb and place in a large bowl. Add the wine, mustard, and salt; cover and set aside in the refrigerator for a couple of hours. In a separate bowl, mix the cream, salt, paprika, cayenne, fenugreek flakes, and lemon juice. In a medium size heavy pot, heat the oil over medium heat. Add the garlic and saute until golden in color; add the turmeric, stir, and cook for 1 minute. Add the cream mixture, stir, and cook over low to medium heat for a few minutes. Keep warm until ready to serve. Meanwhile, preheat a grill or grill pan to medium-high heat. Remove lamb from marinade and grill the chops just before serving; they are best when served piping hot off the grill. Grill on each side for a couple minutes or until medium-rare. Remove from the heat and either pour the cream curry over the grilled chops or use the cream curry as a dipping curry for the chops. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, GSM]

" 11015,"Grilled Spinach and Mushroom Pizza 1 can Pillsbury? refrigerated thin pizza crust Cooking spray 1can (8 ounce) pizza sauce (1 cup) 2 cups torn fresh baby spinach leaves 1 cup sliced fresh mushrooms 1 cup shredded mozzarella cheese (4 ounce) Instructions: Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto sprayed foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray. Invert dough rectangle directly onto grill rack; peel off foil and return foil to cookie sheet, sprayed side up. Cook uncovered on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill. Top crust evenly with pizza sauce, spinach and mushrooms. Sprinkle with cheese. Slide pizza from foil onto grill. Cover grill; cook 3 to 6 minutes longer or until crust is golden brown and cheese is melted. Have all toppings ready to go because the crust cooks quickly. If the crust is cooking too fast, move the pizza to a cooler part of the grill or reduce the heat. Don't want to grill? Bake the pizza in the oven by following the directions on the can that use a prebake time. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 11016,"Punjabi-Style Masala Shrimp 3 tablespoons vegetable oil 1 tablespoon cumin seeds 2 to 3 dried red chiles, such as arbol 2 medium onions, sliced 3 tablespoons ground coriander 2 tablespoons minced peeled, fresh ginger 1 tablespoon minced garlic 2 teaspoons ground cumin 1/2 teaspoon turmeric 1/2 teaspoon cayenne Salt and freshly ground black pepper 6 medium plum tomatoes, diced 1 1/2 pounds medium shrimp, peeled and deveined 1 cup whole-milk yogurt, divided Cilantro leaves, for garnish Chopped fresh green chiles, for garnish Instructions: Heat the oil in a large straight-sided skillet over medium-high heat. Add the cumin seeds and red chiles and cook, stirring, until the fragrant, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and season with salt and pepper. Cook, stirring occasionally, until dark and fragrant, about 3 minutes more. Add the tomatoes and cook, stirring occasionally, until somewhat soft, about 3 minutes. (You can make the sauce up to this point a day ahead.) When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the yogurt, and gently heat it through. (Don't bring it to a boil or the yogurt may separate.) Season with salt and pepper, transfer to a serving platter, and sprinkle with the cilantro and green chiles. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11017,"Barbecued Buffalo Clams 36 large littleneck clams 8 ounces butter, melted 2 lemons, juiced 1 French baguette Buffalo Sauce, recipe follows Pico de Gallo, recipe follows 10 ounces Parmesan, grated Chopped parsley and lemon wedges, for garnish 8 ounces melted butter, or clarified butter 12 ounces hot sauce (recommended: Frank's Red Hot Sauce) 1 large onion, diced 2 large tomatoes, diced 1 bunch fresh cilantro leaves, chopped 3 lemons, juiced Salt and pepper Instructions: Prepare grill. Wash and open clams. Remove the upper shell to create clams on the half shell. Combine the melted butter and lemon juice. Place the clams on the hot grill and baste with the lemon butter mixture frequently. Clams should take about 4 to 5 minutes to cook. Remove from the grill and reserve. Meanwhile, slice the baguette into 1/4-inch slices. Place the bread slices on the grill and lightly toast. Remove to a serving platter. Place a cooked clam on top of a bread slice. Spoon some of the Buffalo Sauce on top of the clam; use sparingly. Top the sauce with a spoonful of the Pico de Gallo and some grated Parmesan. Garnish with chopped parsley and lemon wedges. Combine ingredients in a small bowl and mix together well. Combine vegetables and herbs in a small bowl. Add the lemon juice and season, to taste. Mix well to incorporate all ingredients evenly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11018,"Pain Perdu 6 eggs 1 cup cream 1/4 teaspoon salt 1 tablespoon cinnamon 1 tablespoon vanilla extract 12 slices thick bread 2 cups coarsely ground almonds 2 tablespoons butter Powdered sugar Sliced seasonal fruit Instructions: Beat the eggs, add the cream, salt, cinnamon and vanilla. Submerge the bread slices in the egg mixture for 5 minutes. Lay both sides of the bread in the almonds to coat. Heat the butter in a heavy pan until the foam subsides, then add the slices of bread. Cook over low flame until delicate brown. Sprinkle with powdered sugar, garnish with sliced fruit and serve hot.; ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 11019,"Pumpkin Spice-Cranberry Muffins 1/2 cup dried cranberries Juice from 1 large orange 2 cups all-purpose flour 2/3 cup granulated sugar 1 tablespoon pumpkin spice blend 2 teaspoons baking powder 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, melted 1/2 cup pure pumpkin puree 1/2 cup whole milk 2 large eggs 1 teaspoon orange zest Turbinado sugar, for sprinkling Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray. Combine the cranberries and orange juice in a small microwave safe bowl, cover the bowl with plastic wrap and poke a small hole to vent. Microwave until the orange juice is warm, about 1 minute. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice. Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside. Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl. Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it's ok if there are a few lumps). Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the turbinado sugar. Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 11020,"Polenta -- Village 1/2 teaspoon salt 1/4 cup oil 1 pound farina Instructions: Bring 2 quarts of water to a boil. Stir salt and oil into water. Slowly add farina to boiling water. Stir continuously so that no lumps develop. The polenta is done when all water is absorbed and it coats the back of a spoon. ","[Chardonnay, Barbera, Vermentino, Gavi]" 11021,"Apple Tart-tini 1 part white rum (recommended: Bacardi) 1 part apple brandy 1 part sweet and sour mix 1 shot grenadine 4 apple slices, for garnish Instructions: In a pitcher filled with ice combine all ingredients, except apple and stir. Pour into martini glass. Garnish with apple. ","[Cabernet Sauvignon, Merlot, Pinot Grigio]" 11022,"Greek Nachos 5 cups pita chips 2 grilled chicken breasts, cut into 1/2-inch chunks 3 tomatoes, chopped 1 red onion, thinly sliced 2 green peppers, thinly sliced 1/2 cup drained kalamata olives 8 ounces feta cheese, crumbled Instructions: Preheat the oven to 375 degrees F. Lay out the pita chips in an even layer on a baking sheet and top with the chicken. Bake until the chips are golden brown, about 10 minutes. Top with the tomatoes, red onion, green peppers, olives and feta. Serve warm. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11023,"Spring Cleaning Sangria 2 cups rose 1 cup Campari
1 cup Gewurztraminer or other semisweet white wine
1 cup ice wine or sweet dessert wine
1/2 pint blackberries
1/2 pint raspberries
1 raspberry orange or blood orange, sliced
1/2 lime, sliced into circles
1/2 star fruit, sliced, optional
Fresh mint sprigs, for serving
Instructions: Combine the rose, Campari, Gewurztraminer and ice wine in a pitcher. Add the blackberries, raspberries, raspberry orange, lime and star fruit, if using. Pour into wine glasses over ice. Garnish with mint sprigs and serve. ","[Riesling, Moscato, Vinho Verde]" 11024,"Pomegranate Margarita Lime wedge, plus more for garnish Salt Ice 4 ounces white tequila 2 ounces Triple Sec 1/2 cup pomegranate juice 1 lime, juiced (optional) Club soda Instructions: Pour salt onto a plate or shallow dish. With a lime wedge rub along the rim of a glass and dip glasses upside down to salt the rim. Fill glasses with ice. In a cocktail shaker with ice place the tequila, triple sec, pomegranate juice, and lime juice. Pour into the salt-rimmed glasses and top off with club soda. Garnish with a lime wedge, if desired. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 11025,"Virginia Ham and Cheese Balls 8 ounces ground or finely chopped country ham 8 ounces cream cheese, softened 3 dashes hot pepper sauce 3 pinches dry mustard powder 8 ounces unsalted Virginia peanuts, finely chopped 1 maraschino cherry half Assorted crackers, for serving Instructions: In a large bowl, combine ground ham, cream cheese, hot sauce and mustard until well blended. Roll into a ball and then roll in chopped peanuts. Garnish with cherry on top of ball. Serve on cheeseboard with crackers. ","[Chardonnay, Riesling, Sparkling Shiraz]" 11026,"Holiday Eggnog Pie 2 envelopes unflavored gelatin 4 cups eggnog 1/4 cup sugar 1/4 tespoon nutmeg 2 tablespoons rum or rum flavoring, optional 1 cup heavy cream 9- or 10-inch prepared pie shell Instructions: Soften 2 envelopes unflavored gelatin in 2 cups eggnog on top of double boiler. Add 1/4 cup sugar and stir until gelatin and sugar are throughly dissolved. Add 2 more cups of eggnog, nutmeg, and rum, if desired. Chill. Whip chilled mixture until light and fluffy and then fold in whipped heavy cream. Pour mixture into a 9- or 10-inch cooked pie shell. Chill until firm. Garnish with additional whipped cream and cherries, if desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 11027,"Thai Holy Basil Chicken: Pud Ga-Prao Gai Sap 3 tablespoons canola oil 1 tablespoon chopped garlic 1 to 2 tablespoons chopped Thai cl pepper 8 ounces ground chicken breast 1/2 cup sliced white mushrooms 1 1/2 tablespoons fish sauce 1 tablespoon oyster sauce 1/2 tablespoon sugar 1/2 tablespoon sweet soy sauce (optional) 1/3 cup chicken stock 1/2 cup sliced red bell pepper (optional) 1/2 cup Thai holy basil (Ga-Prao) Salt Steamed jasmine rice Instructions: Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai cl pepper and stir well. Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well. When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 11028,"Vegan Stuffed Peppers 6 medium sweet bell peppers 2 tablespoons vegetable oil
2 cloves garlic, minced
1 medium onion, diced
Two 14.5-ounce cans chopped tomatoes
Kosher salt and freshly ground black pepper
One 14.5-ounce can corn kernels, rinsed
One 14.5-ounce can black beans, rinsed
3 cups baby spinach
1 cup cooked quinoa
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro 1/2 cup vegan sour cream or vegan cream cheese (see Cook's Note) 1 teaspoon lime zest plus 1 tablespoon lime juice 2 tablespoons chopped fresh cilantro Kosher salt Instructions: For the stuffed peppers: Preheat the oven to 350 degrees F. Cut off the bell pepper tops, up to about 1/2 inch; discard the stems. Cut the tops into small dice and reserve. Discard the seeds and white membranes from the insides of the peppers. If a pepper doesn't stand upright, trim the bottom until level. Add the oil to a large saut pan over medium heat. Add the garlic, onion and diced bell pepper and cook until the onion is translucent, about 5 minutes. Mix in the tomatoes and season with salt and pepper. Transfer 1 1/2 cups of the tomato mixture to an 8-by-11-inch baking dish and use a spatula or spoon to spread over the bottom of the dish. Set aside. Add the corn, black beans, spinach, quinoa, chili powder and cumin to the remaining tomato mixture in the saut pan. Cook on low heat until the spinach is fully wilted, 3 to 4 minutes. Remove from the heat and add the cilantro. Season with salt and pepper and let cool for 5 minutes. Spoon the quinoa mixture into the cavity of each pepper, packing the mixture in. Arrange the peppers side by side in the baking dish and cover with foil. Bake until the peppers are tender, about 45 minutes. For the vegan cilantro-lime cream: Whisk together the sour cream, lime zest and juice and cilantro in a small mixing bowl until smooth and combined. Season with salt. Top the peppers with the cream immediately before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11029,"Chorizo Queso Fundido 1 pound ground pork 2 tablespoons cider vinegar
2 tablespoons tarragon vinegar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons guajillo powder
2 teaspoons black pepper
2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 bunch fresh cilantro, minced
1 large Spanish onion, finely sliced 1 clove garlic, minced
2 tablespoons vegetable oil
1/2 bunch fresh cilantro, minced
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 cup cider vinegar 1 teaspoon kosher salt
1 teaspoon white sugar
2 to 3 Fresno chiles, sliced into rings One 8-ounce bag or 1 cup shredded Monterey Jack cheese One 8-ounce bag or 1 cup shredded mozzarella Corn tortilla chips or flour tortillas, for serving Instructions: For the chorizo pork sausage: Preheat the oven to 400 degrees F. Combine the pork, vinegars, paprika, garlic powder, guajillo powder, pepper, salt, cumin and cilantro in a large bowl. Mix well using hands or a wooden spoon. Spread mixture over a baking pan and roast until cooked through, 15 to 20 minutes. Drain excess fat. For the rajitas: Saute onions and minced garlic with vegetable oil in a skillet on medium-high heat until onions are translucent, 4 to 5 minutes. Add cilantro, salt and thyme and continue to cook 2 minutes. For the escabeche: Combine vinegar, salt, sugar and 1/2 cup water in a small saucepan and bring to a boil. Place cl rings in a mixing bowl (remove seeds if desired to lessen heat). Pour boiling liquid over chiles and refrigerate until chilled, up to overnight. For the queso fundido: Preheat the oven to 350 degrees F. Layer a 9-by-6-inch casserole dish with onion rajitas, 2 cups cooked chorizo pork sausage and cheeses. Place 4 to 6 pickled chiles on top. Bake 10 to 12 minutes. Transfer to a broiler and continue to cook until browned. Serve with corn tortilla chips or flour tortillas and extra pickled chiles! ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 11030,"Nectarine Upside-Down Cake with Salted Caramel Cooking spray 1 3/4 cups sugar 1 teaspoon fine salt 4 nectarines, cut into 1/2-inch wedges (about 1 1/4 pounds) 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 stick unsalted butter, at room temperature 2 large eggs 1 teaspoon pure vanilla extract 1 cup buttermilk Coarse sea salt, for sprinkling Instructions: Preheat the oven to 375 degrees Fand coat a 9-inch-square cake pan with cooking spray. Combine 3/4 cup sugar, 1/2 teaspoon fine salt and 1 1/2 tablespoons water in a medium saucepan and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and immediately pour into the prepared cake pan (the caramel hardens quickly). Arrange the nectarines over the caramel in 4 rows; set the pan aside. Whisk the flour, baking powder, baking soda and the remaining 1/2 teaspoon fine salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the nectarines and spread evenly. Transfer to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely. Sprinkle with sea salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11031,"Individual Fruit Pizzas 1 1/3 cups butter 1 1/2 cups sugar 1 teaspoon orange zest 1 teaspoon vanilla extract 2 whole eggs 3 tablespoons whole milk 4 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt One 13-ounce jar marshmallow creme, such as Marshmallow Fluff One 8-ounce package cream cheese Sliced kiwi fruit Sliced red pears Blueberries Raspberries Strawberries Red and green grapes, halved ANY FRUIT YOU'D LIKE! Instructions: For the cookie crust: Preheat the oven to 350 degrees F. In a large bowl, cream the butter, sugar, orange zest and vanilla thoroughly. Add in the eggs and beat until light and fluffy. Add in the milk and mix. In a medium bowl, sift together the dry ingredients (flour, baking powder and salt). Then blend this into the cream mixture. Wrap in plastic wrap and flatten into a disc, and then refrigerate for 1 hour (or freeze for 20 minutes). Roll out the dough into one large rectangle. Then, using a 4 1/2-inch cutter, cut out circles of dough. Bake until the cookie dough is cooked and golden brown, but not overly crisp, 8 to 10 minutes. Remove from the oven and allow to cool completely. For the topping: Using a mixer with a whisk attachment, whip together the marshmallow creme and cream cheese until light. Serve the cooled crusts with the cream mixture and a platter of fruit. Let everyone build their own pizza by spreading the cream mixture on the crust and then decorating with as much fruit as desired! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 11032,"Fried Flounder and Shrimp 2 cups heavy mayonnaise 1/4 cup shredded carrots 1/4 cup minced dill pickles Four 6-ounce flounder fillets 1 1/2 pounds peeled and deveined shrimp 2 pounds fine ground cracker meal or seafood breader 2 cups vegetable oil Salt and pepper Instructions: Mix the mayonnaise, carrots and pickles in a bowl. Refrigerate the tartar sauce. Rinse the fish and shrimp in cold tap water and drain. Divide the seafood breader into two large mixing bowls. While the seafood is still wet, dredge in the seafood breader and leave in the bowls. Cover and refrigerate for 1 hour. Pour 1 cup oil into each of two large frying pans. Heat both to 350 degrees F. Place the fish in one frying pan and the shrimp in the other. Cook until golden brown, 2 minutes per side. Remove from the pans and drain on a fryer rack or paper towels. Sprinkle with salt and pepper and serve with the tartar sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11033,"Pumpkin Maple Pecan Cheesecake 10 graham crackers, finely ground (1 1/3 cups crumbs) 1/4 cup sugar 5 tablespoons butter, melted 3 (8-ounce) packages cream cheese, at room temperature 3 large eggs, at room temperature for 30 minutes 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling) 1 (14-ounce) can sweetened condensed milk 3 tablespoons pure grade B maple syrup 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon fine sea salt 1 cup heavy cream 2/3 cup pure grade B maple syrup 3/4 cup pecan pieces Instructions: Preheat the oven to 325 degrees F. For the crust: Here's a super-easy no-fuss way to make this crust. Break the graham crackers into a food processor with the sugar. Pulse until the crumbs resemble fine meal. Pour the crumbs into a 9-inch springform pan. Pour the melted butter over the mixture, bring together with your fingers and press into the bottom of the pan. Cook's Note: Feel free to experiment with other graham crackers or cookies. Swap cinnamon or chocolate graham crackers for the original graham crackers for a tasty twist. For the cheesecake: In a stand mixer with the paddle attachment, beat the cream cheese on high speed until fluffy. Reduce the speed and, with the mixer running, add the eggs. Increase the speed to incorporate the eggs. Add in the pumpkin puree, sweetened condensed milk and maple syrup. Next, add in the cinnamon, nutmeg and salt. Beat the mixture for awhile; this will make the cheesecake light and fluffy. Pour the pumpkin mixture into the prepared crust. Tap the pan lightly on the work surface to remove any air pockets. Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill at least 4 hours, or overnight. For the glaze: In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before serving. To serve: Spoon the maple pecan glaze over the cheesecake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 11034,"Cod and Gnocchi with Tomato Confit 1 cup mixed cherry tomatoes, halved 3 tablespoons extra-virgin olive oil 1 tablespoon honey 1 tablespoon red wine vinegar 2 teaspoons fresh thyme, chopped 1 teaspoon Calabrian cl paste 2 cloves garlic, thinly sliced Kosher salt and freshly ground black pepper 2 tablespoons pine nuts, toasted Small fresh basil leaves, preferably Greek, for topping Two 4- to 6-ounce fillets Alaskan cod Kosher salt 3 tablespoons extra-virgin olive oil 1 clove garlic, minced Grated zest of 1 lemon 6 ounces frozen gnocchi Flaky sea salt, for finishing Instructions: For the tomatoes: Preheat the oven to 400 degrees F. In a small (16-ounce) reusable oven-safe silicone container, combine the tomatoes, olive oil, honey, vinegar, thyme, Calabrian cl paste, garlic and salt and pepper to taste. Zip the container, leaving the seal open 1 inch to vent, and place it standing up on a baking sheet. Bake until the tomatoes are softened and bubbling, about 20 minutes. Open the bag carefully and give the tomato mixture a gentle stir. Set aside to cool for at least 10 minutes. For the cod and gnocchi: Meanwhile, pat the cod dry and season with salt. Combine the olive oil, garlic and lemon zest in a small bowl. Add half of the olive oil mixture to a medium (32-ounce) reusable oven-safe silicone container. Place the cod in the bag, top with the gnocchi and cover everything with the remaining olive oil mixture. Zip the container, leaving the seal open 1 inch to vent, and place it standing up on a baking sheet. Bake until the fish is cooked through and the gnocchi is hot, 18 to 22 minutes. Divide the fish and gnocchi between 2 shallow bowls. Finish with flaky sea salt. Add the pine nuts to the tomato mixture, then add the basil leaves at the very last moment before serving. Spoon the tomato and pine nut mixture onto and around the fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 11035,"Handmade 'Corzetti Ligure', Capers, Pine nuts, Anchovies and Marjoram: Corzetti Ligure con Capperi, Acchiughe, Pinoli e Maggiorana 1 1/3 pounds whole-wheat flour 1 pinch fine sea salt 5 egg yolks 1 cup white wine 4 1/2 ounces butter 3 tablespoons extra-virgin olive oil, divided 2 cloves garlic, sliced thinly 2 tablespoons rinsed salted capers 18 fillets salted anchovies, 1/2 chopped for sauce and 1/2 left whole for garnish Salt and freshly ground pepper 1 bunch fresh marjoram, leaves for sauce and florets reserved for garnish 3 tablespoons pine nuts, toasted 3 1/2-ounce block Parmesan, for shaving Instructions: Pasta: In a large mixing bowl, combine flour and salt. In a separate bowl, lightly beat egg yolks and add 1/2 cup wine. Make a well with the flour and pour the egg mixture into the well. Begin to make the pasta by incorporating the eggs and the remaining wine into the flour with a fork. When the pasta starts to form, discard fork and work the pasta into a dough. Kneed pasta until smooth. Wrap pasta in plastic film and let rest at room temperature for 20 to 30 minutes. With a pasta machine, roll out the pasta to the second thinnest setting. Cut into desired shapes. Bring a large pot of boiling salted water to a boil. Sauce: In a large saute pan over low heat, add the butter and toast until golden brown. Add 1 tablespoon olive oil and mix well. Add the sliced garlic and sweat until translucent. Add capers and anchovies and continue to sweat. Add a drop of the pasta water to slow the cooking and to prevent the garlic from browning. Season with salt and freshly ground black pepper. At this point, drop the pasta into boiling salted water and cook until al dente, about 4 minutes. Drain pasta and add to the sauce, tossing to coat. Add the remaining olive oil, marjoram leaves and a little pasta water. Finish with a drizzle of olive oil. Divide pasta and sauce among 6 dishes. Top with anchovy fillets, marjoram florets, pine nuts and a shaving of Parmesan. Serve. ","[Chardonnay, Vermentino, Barbera, Tempranillo]" 11036,"Profiteroles 1/2 cup milk 1/2 cup water 1 stick unsalted butter Pinch of salt 1 cup all-purpose flour 4 large eggs 8 ounces semisweet chocolate, chopped 1 cup heavy cream 1/4 cup light corn syrup 2 to 3 pints ice cream (any flavor) Instructions: Make the choux pastry: Preheat the oven to 400? F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the milk, water, butter and salt in a medium saucepan and cook over medium heat until the liquid is shimmering and the butter is melted, 2 to 3 minutes. Add the flour and stir to form a dough. Cook, stirring, until the dough releases from the sides of the pan and the flour smells slightly nutty but doesn\u2019t brown, about 3 minutes. Transfer the dough to a large bowl, add 1 egg and beat with a mixer on medium-high speed until fully combined. Beat in the remaining 3 eggs, one at a time, to make a sticky, glossy dough. Transfer the dough to a pastry bag fitted with a 1/2- or 3/4-inch round tip. Pipe mounds of dough on the baking sheet, 1 to 1 1/2 inches wide and about 1 inch high, spacing them 1 inch apart; press down the pointy tops with a wet finger. Bake until deep golden and crisp, 25 to 30 minutes. Transfer to a rack and let the pastry puffs cool completely on the pan. Make the chocolate sauce: Put the chocolate in a heatproof bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan over medium heat. Immediately pour over the chocolate and cover the bowl; let sit 5 minutes, then whisk until smooth. Assemble the profiteroles: Cut the pastry puffs in half horizontally. Fill the bottoms with medium-size scoops of ice cream (about 3 tablespoons each). Cover with the tops and spoon the chocolate sauce all over. Serve immediately.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11037,"Guacamole and Baked Beet Chips 6 to 8 medium to large red beets 1/4 cup extra-virgin olive oil Freshly ground black pepper Salt 4 ripe medium haas avocados 1/4 cup coarsely chopped fresh cilantro, from 1/2 bunch 2 limes, juiced (about 1/4 cup juice) 1 small tomato, diced small 1/4 red onion, diced small (about 1/3 cup) Sea salt and freshly ground black pepper
Olive oil Instructions: For the beet chips: Preheat the oven to 300 degrees F, or preheat a convection oven to 400 degrees F. Rinse and scrub the outsides of the beets. Carefully slice the beets into 1/16-inch-thick rounds using a mandolin slicer. Place in a large bowl and drizzle the olive oil over, turning to coat evenly. Lay out a single layer of beet slices on 2 baking sheets and sprinkle with freshly cracked pepper (don't add the salt at this point, as it will make the chips less crisp). Bake for 30 to 45 minutes for a regular oven, rotating the sheets from top to bottom halfway through. Bake for 12 to 15 minutes for a convection oven, rotating halfway through. The beets will be darkened around the edges and be mostly crisp; they will firm up a little bit more once cooled. Let the chips cool, and then transfer to a bowl. Repeat with the remaining beet slices. When they are all cooked, toss with salt to taste. For the guacamole: Mash the avocados with a fork or potato masher in a large bowl until slightly chunky. Stir in the cilantro, lime juice, tomatoes and onions. Season the guacamole with salt and pepper and garnish with olive oil. Serve a mound of guacamole in a bowl. Serve with the beet chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 11038,"Peanut Sauce Over Shrimp Skewers and Rice Noodles 1/2 cup coconut milk 3 tablespoons peanut butter 2 tablespoons sweet cl sauce 2 tablespoons lime juice 2 tablespoons rice vinegar 1 teaspoon lemongrass paste 1 1/2 teaspoons fish sauce 1/4 teaspoon freshly ground black pepper Kosher salt 12 (U-10) shrimp, peeled and deveined, tails on Kosher salt and freshly ground black pepper 2 teaspoons soy sauce Zest and juice of 1 lime Extra-virgin olive oil, as needed 8 ounces rice vermicelli, cooked 1 tablespoon sesame oil 2 teaspoons black sesame seeds, plus additional for garnish 2 teaspoons white sesame seeds, plus additional for garnish 1 cup julienned carrots 1 cup fresh cilantro leaves 1 cup seeded and diced, unpeeled English cucumber 1 cup julienned daikon 1/2 cup thinly sliced scallions Lime wedges, for serving Instructions: To make the sauce: Combine the coconut milk, peanut butter, cl sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside. For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking. Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gewrztraminer]

" 11039,"Coffee Panna Cotta 3 tablespoons water 1 tablespoon powdered gelatin 4 cups milk 1/2 vanilla bean, split lengthwise 2 tablespoons ground coffee 1/2 cup sugar Instructions: In a small bowl, sprinkle the gelatin over the water and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the milk, vanilla bean, ground coffee, and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Strain through a fine strainer or chinois. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered for 2 hours. Dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups). ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 11040,"Apple Brown Betty 6 apples, Granny Smith or Braeburn, peeled and cored 3 lemons, zested and juiced 1 1/2 cups unseasoned bread crumbs 1/2 teaspoon kosher salt 1 1/4 cups dark brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmet 1/8 teaspoon ground allspice
1/4 teaspoon ground cloves
Instructions: Preheat the oven to 350 degrees F with a rack in the center of the oven. Place the apples on a flat surface, cut them in half, and then into thin slices. Put them in a medium bowl and coat them with a light layer of zest from 1 of the lemons and all of the lemon juice. In a separate bowl, mix together the butter and bread crumbs. Season with salt. Set aside. In a third bowl, combine the brown sugar, cinnamon, nutmeg, allspice and cloves. Mix to blend and add the apple slices. Grease each baking dish with the remaining butter. Layer the bottom with the apples and cover with the bread crumb mixture. Cover the dishes tightly with aluminum foil and place in the center of the oven. Bake until the apples are tender when pierced with the tip of a knife, 30 to 45 minutes. Remove the foil, raise the oven temperature to 425 degrees F and bake until the top browns. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11041,"Yakitori Chicken 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 3 large eggs 1 tablespoon roughly chopped garlic 2-inch piece fresh ginger plus 2 tablespoons roughly chopped 2 scallions, roughly chopped 1 teaspoon salt 3 teaspoons flour 3 teaspoons cornstarch 1/2 cup panko bread crumbs 2 quarts water 1/2 cup sake wine 1/2 cup soy sauce 1/4 cup mirin 2 tablespoons honey 2 teaspoons cornstarch Fresh cilantro leaves, for garnish Chopped green onion, for garnish Sesame seeds, for garnish Cayenne pepper, for garnish Sweet Chili Dipping Sauce, recipe follows Special Equipment: 20 (6-inch) bamboo skewers, soaked in water 3/4 cup sweet chili sauce 1 tablespoon chopped cilantro leaves 1 tablespoon minced green onion 1/2 tablespoon toasted sesame seeds 1/8 teaspoon cayenne pepper Instructions: In a food processor, pulse together chicken, eggs, garlic, 2 tablespoons ginger, scallions, salt, flour, cornstarch and panko until well combined. Form chicken mixture into 1 1/2-inch balls. To prevent mixture from sticking to your fingers, wet hands with water between rolling balls. Place balls on a plate, without touching. Meanwhile, roughly chop the 2-inch piece of ginger and in a medium pot over high heat, bring water to boil and add ginger. Place 8 to 10 balls at a time into the water. Cook for about 6 minutes. (Balls will float to top and change color, but inspect for pink on outside.) Remove from water using a slotted spoon and drain on paper towels. Repeat until all balls are cooked. When cool enough to handle, thread 3 balls per bamboo skewer and set aside. To make the yakitori sauce, whisk together sake, soy sauce, mirin, honey and cornstarch in a small saucepan. Bring to a boil over medium-high heat, reduce heat to medium and simmer, stirring occasionally, until thickened, about 2 minutes. Preheat gas grill to medium heat. Place skewers on lightly oiled grill. (Wipe oil on with a paper towel.) Cook 7 to 10 minutes, turning gently as they brown lightly. When chicken is done, lightly baste balls with the yakitori sauce. Place skewers on serving plate, drizzle with additional yakitori sauce. Sprinkle with cilantro, green onion, sesame seeds and cayenne pepper. Serve immediately with Sweet Chili Dipping Sauce. In a small bowl, whisk together ingredients. Yield: 3/4 cup Prep time: 5 minutes ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 11042,"Pasta Tunisiano Salt 1 pound rigatoni 1/4 cup extra-virgin olive oil 1 tablespoon chopped garlic 1/4 cup harissa 1/2 cup tomato sauce 1/4 pound fresh mozzarella, chopped 2 tablespoons grated Parmesan 6 fresh basil leaves, torn Instructions: Bring a large pot of heavily salted water to a boil. It should taste like sea water! Cook the pasta until al dente, 8 to 10 minutes. Meanwhile, heat a large saute pan over medium heat. Add the olive oil and garlic. Sweat in the pan for 2 to 3 minutes. Add the harissa and cook for 2 more minutes. Add the tomato sauce and cook an 2 additional minutes. Remove the pasta from the pot and add to the saute pan. Add the mozzarella, Parmesan and basil and toss well. Taste for seasoning and serve. ","[Nebbiolo, Barbera, Aglianico, Tempranillo]" 11043,"Apple-Studded Brown Butter Streusel Coffee Cake 1/2 cup (115 g) firmly packed light brown sugar 1/2 cup (72 g) all-purpose flour 1/2 teaspoon ground cinnamon 3 tablespoons (57 g) butter, cut into 1/2-inch cubes, plus more for greasing pan 8 firm-sweet apple slices (see Cook's Note), unpeeled, for garnish 10 2/3 tablespoons (2/3 cup; 151 g) salted butter 2 cups (290 g) all-purpose flour 1/2 cup (115 g) firmly packed light brown sugar 1/2 cup (105 g) granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1 large egg, plus 1 egg yolk 1 cup (240 ml) buttermilk 2 medium tender-sweet apples (about 12 ounces total; see Cook's Note), peeled, cored, and cut into 1/2-inch cubes Instructions: Butter the cake pan. Set aside.
Make the topping: In a small bowl, stir together the brown sugar, flour, and cinnamon. Sprinkle the 3 tablespoons of butter cubes over the mixture and use your fingertips to work it in to form a crumbly topping. Chill in the refrigerator while you prepare the cake.
Preheat the oven to 350 degrees F. Make the cake: In a small pan, melt the butter over medium heat until it begins to turn a medium nut brown, 6 to 8 minutes. Remove from the heat and set aside to cool slightly. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and spices. In a medium bowl, beat the egg and egg yolk to blend. Whisk in the butter and buttermilk, then pour the liquid mixture into the flour mixture and stir just to combine. Fold in the apple cubes and pour the batter into the prepared pan. Sprinkle the topping over the cake and arrange the apple slices around the top, lightly pressing them into the topping. Bake until the top is golden brown and a cake tester inserted into the center comes out clean, 45 to 55 minutes. Set on a cooling rack for 20 minutes, then check to see if the sides of the cake are sticking to the pan in any spots. If so, use a thin knife to loosen them. Carefully remove the sides of pan, transfer to a platter, and serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11044,"Pheasant Colette En Croute 2 tablespoons canola oil 1 (2 to 3 pound) pheasant Salt and black pepper 1/2 cup (1 stick or 8 tablespoons) softened butter 1 large red onion, chopped 2 cloves garlic, lightly crushed with the side of a knife blade 1 cup Marsala wine 2 bay leaves 3 tablespoons chopped fresh parsley leaves 1 tablespoon balsamic vinegar 1/2 cup brown sauce 4 sheets puff pastry dough (these are often sold in 17 or 18-ounce packages containing 2 (9 or 10 inch) square sheets puff pastry) 2 eggs, beaten Instructions: Heat the canola oil over medium heat in a large saute pan. Season the pheasant with salt and pepper and coat with the softened butter. Brown all sides of the pheasant until golden brown and remove to a utility platter. To the same pan, add the onion and garlic and saute until the onion becomes translucent. Deglaze the pan with the Marsala wine and add bay leaves and parsley. Lower the heat and return the pheasant to the pan. (Wash and dry the utility platter and keep handy for the cooked pheasant.) Cover and simmer until the pheasant is tender and juices in the thigh run clear when pierced, about 35 minutes. Remove the pheasant to the utility platter and allow to rest until cool enough to handle.
Strain the braising juices into another pot and skin off any excess fat. Add balsamic vinegar and brown sauce and cook over medium heat until thickened.
Pull pheasant meat from the bones and cut into 1-inch pieces, discarding bones. Remove sauce from heat. In a bowl fold pheasant meat with enough sauce to coat. Do not feel obligated to use all of the sauce. The mixture should not be soupy.
Preheat oven to 400 degrees F.
Roll out the pastry dough and, using an appropriately sized cereal bowl or small mixing bowl as a template, cut 4 rounds 8-inches in diameter.
Spoon the pheasant mixture evenly into 4 individual ovenproof 6-inch bowls (onion soup bowls are ideal for this), and brush the edges of the bowls with egg. Top each with a circle of pastry, draping the crust over the rim. Brush the tops of the pastry with the egg wash and bake until golden, about 12 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11045,"Potato Latkes 1/2 onion 1 1/2 pounds russet potatoes, quartered
1 large egg
1/4 cup schmaltz, plus more as needed
2 tablespoons dry instant mashed potatoes
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper
Instructions: Grate the onion on the side of a box grater with the largest holes until you have 1/3 cup. Place in a large bowl and reserve the rest of the onion for another use. Shred the potatoes in a food processor fitted with a grating disc with medium-sized holes. Remove and discard any large chunks. Immediately and thoroughly toss with the onion. Line a smaller bowl with cheesecloth and fill with the potato-onion mixture. Twist into a ball and wring out as much of the liquid as possible, reserving the liquid. Let the extracted liquid sit undisturbed for 5 minutes to allow the starch to settle, then pour off the liquid so that only the starch remains. Whisk the egg into the starch and set aside. Add the schmaltz to a cast-iron skillet to measure 1/8 inch deep and heat over medium until shimmering. (Don't let it get over 375 degrees F; that's its smoke point.) Place the potatoes in a large bowl, add the instant mashed potatoes, salt and pepper and combine using your hands. Stir in the egg mixture. Drop a mounded tablespoon's worth of the potato mixture into the skillet and flatten firmly with the back of a spatula. Fry in batches of 4 until browned, flipping only once, 2 to 3 minutes per side, then remove to a rack set over a pan lined with paper towels. Season immediately with additional salt. Continue to add fat in between batches to maintain 1/8-inch depth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11046,"Tropical Heat Wave Punch 2 cups fresh pineapple juice 1 1/2 cups mango nectar
1 1/2 cups guava nectar
1 cup spiced rum
1/4 cup coconut cream, such as Coco Lopez 1/4 cup fresh lime juice
1/4 cup Benedictine
Pineapple wedges, for garnish
Instructions: Combine the pineapple juice, mango nectar, guava nectar, rum, coconut cream, lime juice and Benedictine in a large pitcher and whisk. Pour into glasses filled with ice and garnish each with a pineapple wedge. ","[Mauzone, Moscato, Passito, Vinho Verde]" 11047,"Kids Can Make: Asparagus Marinara 5 large eggs 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper 1/4 teaspoon granulated garlic 1/2 cup plain breadcrumbs 1/4 cup plus 1 tablespoon grated Parmesan 1 bunch asparagus, woody stems snapped off (about 1 pound) 1 tablespoon all-purpose flour 1 tablespoon extra-virgin olive oil 1 cup warm marinara sauce 4 large fresh basil leaves, torn Instructions: Position an oven rack in the bottom half of the oven, and preheat to 375 degrees F. Line a rimmed baking sheet with parchment paper. Whisk together 1 of the eggs, the mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and granulated garlic in a shallow dish. Mix together the breadcrumbs and 1/4 cup of the Parmesan in another shallow dish. Toss the asparagus with the flour in a medium bowl. Dip the asparagus in the egg mixture, shake off excess egg, coat the asparagus in the breadcrumb mixture (pressing it in if needed) and transfer to the prepared baking sheet. Bake until the asparagus is tender and slightly browned about 20 minutes. Crack the remaining 4 eggs into individual cups. Heat the oil in a large nonstick skillet over medium heat, then gently pour as many of the eggs into the pan as you can without crowding. Fry the eggs until the whites have set and the yolks are still runny, about 4 minutes. Pool 1/4 cup marinara sauce on each of 4 serving plates. Evenly divide the asparagus among them, and top each with an egg. Sprinkle with the remaining 1 tablespoon Parmesan, and garnish with basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11048,"Magic Color-Changing Spritz 1 ounce lemon vodka, chilled 1 ounce Butterfly Pea Flower Simple Syrup, chilled, recipe follows Ice, plus large ice cubes for serving 1 ounce fresh lemon juice, chilled 4 ounces chilled prosecco 1 lemon wheel or twist, for garnish 1 edible flower, for garnish 1 cup sugar 1/4 cup dried butterfly pea flowers Instructions: Combine the vodka and Butterfly Pea Flower Simple Syrup in a cocktail shaker. Fill with ice and shake well. Strain into a chilled wine glass filled with large ice cubes. Pour in the lemon juice then top with the prosecco. Garnish with the lemon wheel on the rim of the glass or a twist floated on top of the drink, then garnish with the edible flower. Combine the sugar with 1 cup water in a small saucepan. Bring to a boil over high heat and stir until the sugar dissolves, about 1 minute. Remove from the heat and stir in the butterfly pea flowers. Let sit until cooled to room temperature, about 30 minutes. Strain through a fine-mesh sieve into an airtight container; discard the flowers. Refrigerate for up to 2 weeks. ","[Prosecco, Moscato, Cava, Sparkling Shiraz]" 11049,"Steak and Hummus Sandwiches 1/2 red onion, thinly sliced 1/2 cup sliced pickled banana peppers, plus 1/2 cup juice from the jar 1/2 cup hummus 1 pound grilled flank steak reserved from Grilled Steak With Tapenade, recipe follows 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 pocketless pitas (preferably whole wheat) 8 romaine lettuce leaves, thinly sliced Hot sauce, for topping (optional) 1/2 cup pitted kalamata olives 1 medium shallot 1 clove garlic 1 sprig rosemary, leaves stripped 1/4 teaspoon red pepper flakes 1/4 cup extra-virgin olive oil 1 lemon, halved Kosher salt and freshly ground pepper 2 pounds flank steak 1 pint grape tomatoes, quartered 1/4 cup roughly chopped fresh parsley Instructions: Preheat a grill or grill pan to medium high. Toss the onion, banana peppers and 1/3 cup of the pickle juice in a bowl. Whisk the hummus with 3 to 4 tablespoons water in another bowl until smooth and pourable. Thinly slice the steak against the grain, then cut crosswise into bite-size pieces. Toss with the remaining 3 tablespoons pickle juice, 1 tablespoon olive oil, and salt and pepper to taste. Brush the pitas on one side with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill, oiled-side down, until lightly toasted, about 1 minute. Remove the pitas from the grill and top with the steak. Drain the onion and peppers; divide evenly among the pitas. Top with the lettuce and drizzle with the hummus sauce. Top with hot sauce, if desired. Reheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper. Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl. Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches (at right). Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 11050,"Grilled Butterflied Lamb with African Spices and Herbed Yogurt 3 1/2 to 4 pounds boneless leg of lamb 1 tablespoon coriander seeds 1 teaspoon cumin seeds 2 teaspoons sesame seeds
1 tablespoon ground sumac
2 teaspoons salt
1 teaspoon cinnamon
5 cloves garlic, grated
Canola oil, as needed 1 cup whole-milk yogurt 2 tablespoons minced fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill fronds
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
Dash of cayenne pepper
Instructions: For the grilled lamb: Trim the excess fat and any gristle from both sides of the lamb and lay it flat on a cutting board. To make the lamb generally the same thickness, butterfly the thick ends by slicing shallowly on the diagonal into the thickest part and opening it up, like a book. Score the entire roast, both sides, in a shallow 1-inch-wide crosshatch pattern. Heat a small saute pan over medium-low heat and add the coriander and cumin seeds. Toast until fragrant. Combine the toasted seeds with the sesame seeds and grind finely in a spice grinder or a mortar and pestle. Pour the ground spices into a bowl and add the sumac, salt and cinnamon. Combine the garlic with a little bit of canola oil to make a paste, and rub into the meat. Rub the spice mix evenly into the meat and leave to penetrate for at least 1 hour at room temperature, or up to 1 day refrigerated. For the herbed yogurt: Combine the yogurt, chives, cilantro, dill, olive oil, lemon juice, salt and cayenne in a bowl and set aside. Heat a grill to medium-high heat. Grill the lamb over medium-high heat, watching carefully for flare-ups, until dark brown on the underside, about 5 minutes. Flip and cook until dark brown again, about 5 minutes. Continue to cook the lamb, flipping every minute or so, until the lamb feels bouncy when poked and measures 125 degrees F on an internal-read thermometer for medium-rare, about 5 minutes longer. (If you like your lamb medium, bring it to 130 degrees.) Let the meat rest for at least 5 minutes on a platter, flipping it occasionally, before slicing thinly across the grain and serving with the herbed yogurt. ","[Syrah, Malbec, Tempranillo, Garnacha]" 11051,"Mushroom Onion Flank Steak 1 fresh lemon 1 fresh lime 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 3 garlic cloves, lightly crushed with the side of a knife blade and quartered 1/4 teaspoon ground cloves 1 tablespoon fresh rosemary leaves, stripped from about 2 or 3 sprigs 1 tablespoon fresh thyme leaves, stripped from 3 or 4 sprigs 1/2 teaspoon black pepper 2 pounds flank steak 1/2 cup barbecue sauce of your choice 1 tablespoon grapeseed oil 1 red onion, minced 1 cup white mushrooms (about 3 ounces), cleaned and sliced 1 cup dry red wine 1 cup water 1 teaspoon beef base Salt and freshly ground black pepper Instructions: Microwave lemon and lime in a small bowl to release essential oils and set aside until they are cool enough to handle. Add soy sauce and vinegar to blender, replace lid and turn on blender. Through the feed opening add, 1 at a time, the garlic, ground cloves, rosemary, thyme, and black pepper. Halve lemon and lime and leaving the blender running, squeeze juice from each through the feed opening. Place flank steak in a nonreactive container, add marinade and coat steak. Pour barbecue sauce over and spread to coat. Cover and refrigerate for 2 hours. Heat grill and sear each side of steak. Cook to your desired level of doneness and transfer to a cutting board to let rest for 5 minutes. Heat grapeseed oil in a skillet over medium-high heat. Add onion and saute until translucent, then add mushrooms and saute until they begin to give up their juices. Add red wine and allow most of it to evaporate. In a small bowl, whisk together water and beef base and add to pan. Allow to reduce by half. Season with salt and pepper to taste, remove from heat and keep warm. Slice steak on the bias into 1/4-inch thick strips and arrange on plate. Spoon mushroom onion sauce over. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 11052,"Grilled Adobo-Rubbed Chicken 2 tablespoons vegetable oil 1 small white onion, chopped
2 cloves garlic, roughly chopped
10 guajillo chiles, stemmed, seeded, deveined and cut into 2-inch pieces
1 cup chicken broth
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
One 3 1/2- to 4-pound whole chicken, backbone removed, flattened slightly
12 corn tortillas Lime wedges, avocado slices and fresh cilantro, for serving
Instructions: Heat the oil in medium heavy saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth, bring to a boil and boil until the chiles are soft, about 5 minutes. Transfer the mixture to a blender, add the vinegar and 1 tablespoon water, let cool slightly and puree. Season with salt and pepper. Preheat a grill or large grill pan over medium-high heat. Meanwhile, rub about half of the adobo mixture all over the chicken. Sear the chicken breast-side down until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the grill down to medium and set one side of the grill to indirect heat (see Cook's Note for instructions for the grill pan). Turn the chicken breast-side up, place over the indirect heat side of the grill and cover. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, 30 to 40 minutes. Serve with corn tortillas, lime wedges, avocado and cilantro. ","[Syrah, Tempranillo, Garnacha, Barbera]" 11053,"Banana-Chocolate Chip Mini Doughnuts Cooking spray 1 1/2 cups whole-wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup mashed ripe bananas (2 to 3 bananas) 1/2 cup low-fat plain yogurt 1/2 cup vegetable oil 1/2 cup packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup mini semisweet chocolate chips 1 stick unsalted butter, melted 1/3 cup granulated sugar Instructions: Preheat the oven to 425 degrees F. Generously coat a mini doughnut pan with cooking spray. Whisk the flour, baking powder, baking soda, 1/2 teaspoon cinnamon and the salt in a large bowl. Whisk the mashed bananas, yogurt, vegetable oil, brown sugar, eggs and vanilla in a separate bowl. Stir the banana mixture into the flour mixture until just combined; stir in the chocolate chips. Transfer the batter to a large resealable plastic bag and snip off one corner. Pipe the batter into the prepared pan, filling each cup almost all the way. Bake until golden brown, 7 to 8 minutes. Let cool in the pan2 to 3 minutes; remove the doughnuts to a rack to cool completely. Letthe pan cool, then coat with more cooking spray and repeat with the remaining batter. Put the melted butter in a shallow bowl. Mix the granulated sugar and the remaining 1/4 teaspoon cinnamon in another shallow bowl. Dip one side of each doughnut in the butter, letting the excess drip off, then immediately dip it in the cinnamon sugar. Store in an airtight container up to 2 days. You can also make these in a mini muffin pan; bake 8 to 10 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 11054,"Italian Assorted Sub 1 Home Slice Sesame Seed Roll, recipe follows 2 ounces mayonnaise 1 ounce sliced provolone picante, cut into half moons
2 ounces ham, thin sliced
3 ounces dry salami, thin sliced
3 ounces Genoa salami, thin sliced
3 ounce capicola, thin sliced
3 ounces shredded iceberg lettuce
2 ounces Sub Sauce, recipe follows 2 ounces hot cherry peppers, optional (but recommended)
6 medium tomatoes, sliced 1/4-inch thick 12 to 14 thin red onion slices 2 pepperoncini 36 ounces water at 55 degrees F 4 ounces active dry yeast
1 ounce honey
3/4 ounce sugar
3.25 pounds high-gluten flour
1 ounce salt
2.25 ounces shortening
1 ounce olive oil 6 teaspoons sesame seeds
3 cups red wine vinegar 2 tablespoons table salt
2 teaspoons ground black pepper
2 teaspoons crushed red pepper
1/4 teaspoon xanthan gum
1 ounce shallot, finely chopped
1/2 ounce finely chopped fresh garlic
4 cups olive oil
Instructions: Preheat oven to 550 degrees F. Split roll open. Toast in oven until golden brown with slightly burnt edges. Spread mayo on top and bottom of roll. Place cheese on roll bottom, then top with ham, dry salami, Genoa salami, capicola, lettuce, Sub Sauce, cherry peppers, if using, tomatoes and red onions. Close the sandwich with the top of the roll and cut on the bias. Place on a plate and garnish with pepperoncini. Put water, yeast, honey and sugar in a stand mixer fitted with the dough hook. Mix on lowest speed for 15 seconds to combine ingredients, then mix on medium-low speed for 3 minutes. Add flour and mix for 2 minutes. Add salt and mix for 2 minutes. Add shortening and mix for 8 minutes. After mixing, remove from mixer and place in a bowl greased with olive oil. Cover with a towel and allow to rise until it doubles in size, 2 to 3 hours. Preheat oven to 350 degrees F. Remove from bowl and cut into 6 equal portions. Roll out each portion into the shape of a sub sandwich roll approximately 10 inches long. Place on a sheet tray at least 4 inches apart. Lightly spritz water on top of each roll. Sprinkle each roll with 1 teaspoon sesame seeds. Bake for 16 minutes, then rotate pan and continue to bake until evenly light brown, another 16 minutes. Combine vinegar, salt, pepper, red pepper, xanthan gum, shallot and garlic in a bowl. Blend with a hand blender until all ingredients are well incorporated, about 1 minute. Continue to blend, slowly adding the olive oil over 30 seconds. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 11055,"Escovitch Snapper Vegetable oil, for deep-frying 1 whole snapper 2 tablespoons Ena's Seafood Spice Rub, recipe follows Batter, for coating fish, optional Escovitch Dressing, for serving, recipe follows 2 tablespoons ground pimento seed (allspice) 1 tablespoon adobo powder 1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon cayenne 1 tablespoon sea salt
2 tablespoons ground black pepper
1 tablespoon ground white pepper
2 to 3 teaspoons extra-virgin olive oil 1 cup white vinegar 1 tablespoon sugar
6 to 8 pimento seeds (allspice) Sea salt
1 ounce carrot, shaved or julienned 1 ounce sweet white or red onion, sliced 4 to 5 Scotch Bonnet peppers, chopped 1 sprig fresh thyme Instructions: Heat the oil in a deep-fryer or cast-iron skillet to 350 degrees F. Score the fish on both sides with a knife. Sprinkle inside and out with the Seafood Spice Rub. Coat in batter if using (see Cook's Note). Fry the fish until the skin, or batter, is crispy, 10 to 12 minutes. Serve with Escovitch Dressing. In a food processor, pulse together the pimento seeds, adobo, paprika, garlic powder, onion powder, cayenne, salt, black pepper and white pepper. Add the olive oil and process until the mixture has a deep red color, about 45 seconds. Combine the vinegar and 3 cups water in a saucepan. Add the sugar, pimento seeds and 1 tablespoon salt. Bring to a boil and cook for 5 minutes. Add the carrots, onions, peppers and thyme. Remove the pan from the heat and let the vegetables cook slightly in the hot liquid (they should still be firm). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11056,"Brown-Butter Banana Bread 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for greasing the loaf pan 1 3/4 cups all-purpose flour (see Cook's Note) 1/4 cup granulated sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon fine salt 1/2 cup packed light brown sugar 2 large eggs 1 teaspoon pure vanilla extract 4 very ripe bananas, mashed 1/4 cup confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan. Heat the butter over medium-low heat in a small saucepan until the milk solids are deep golden brown and the butter smells toasted, 15 to 20 minutes. Whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Stir the brown butter so that any milk solids that have fallen to the bottom are distributed equally throughout the butter. Reserve 4 tablespoons of the brown butter for the glaze. Whisk together the remaining brown butter, brown sugar, eggs and vanilla in a medium bowl, then fold in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. Once the bread has cooled, heat the reserved brown butter in a microwave-safe bowl in the microwave until melted, then whisk in the confectioners' sugar. Let the glaze sit at room temperature until it stiffens up a little but is still pourable, about 5 minutes. Pour and spread the brown butter over the bread. Let set. The bread can be stored at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11057,"Chicken in Red Wine with Onions, Mushrooms and Bacon: Coq Au Vin 3 to 4-ounce chunk lean bacon 2 tablespoons unsalted butter 2 1/2 to 3 pounds frying chicken, cut into pieces 1/2 teaspoon salt, plus additional for seasoning 1/8 teaspoon pepper, plus additional for seasoning 1/4 cup cognac 3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti 1 to 2 cups brown chicken stock, brown stock or canned beef bouillon 1/2 tablespoon tomato paste 2 cloves mashed garlic 1/4 teaspoon thyme leaves 1 bay leaf 12 to 24 Brown-Braised Onions, recipe follows 1/2 pound Sauteed Mushrooms, recipe follows 3 tablespoons all-purpose flour 2 tablespoons softened butter Fresh parsley leaves 1 1/2 tablespoons butter 1 1/2 tablespoons oil 18 to 24 peeled white onions, about 1-inch in diameter 1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water Salt and pepper Medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf and 1/4 teaspoon thyme tied in cheesecloth 2 tablespoons butter 1 tablespoon oil 1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large 1 to 2 tablespoons minced shallots or green onions, optional Salt and pepper Instructions: Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry. In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish. Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.) Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once. Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside. Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish. While the chicken is cooking, prepare the onions and mushrooms. Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf. Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly. Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed. Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through. Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley. When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly. Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are. Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are. Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat. Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz]" 11058,"Crazy Coconut Lemonade 6 to 8 mint leaves, plus more for garnish 1/2 cup sugar 1 cup mixed lemon and lime juice Rum, optional 1/2 gallon water, or to taste Lemon and lime slices Sweetened shredded coconut Instructions: Muddle the mint leaves with a pestle in the bottom of a large pitcher. Add sugar, lemon and lime juice, and rum, to taste. Cover with water and refrigerate until cold. When ready to serve pour over ice, slices of lemon and lime, and coconut flakes. Garnish with a sprig of mint. ","[Moscato, Sauvignon Blanc, Riesling, Gewrztraminer]" 11059,"Pasta with Four Cheeses 8 ounces vermicelli noodles Small piece sharp white cheddar cheese (about 1/4 cup diced) Small piece of brie cheese (about 1/4 cup diced) 1 to 2 tablespoons dry white wine 1/2 cup ricotta cheese Garnish: Finely sliced fresh chives or scallion, freshly ground pepper to taste Instructions: Bring a large pot of salted water to boil, add noodles and cook until done about 6 to 7 minutes or according to package directions. Meanwhile, finely dice your cheddar and brie into 1/4-inch cubes. Combine the cheeses with the white wine and ricotta in the top of a double boiler or in a microwave proof container that is large enough to accommodate the cooked pasta. If you are using a double boiler, melt the cheese while the pasta is cooking, if you are using a microwave you can wait until the pasta is done. When the pasta is done, drain, pat dry, and toss it with the melted cheese. Or is you are using a microwave oven, heat the cheese for 1 minute. Whisk it vigorously and return it to the microwave for 20 seconds. Add the drained pasta to the melted cheese, right in the microwave dish, and toss. Season with lots of freshly ground pepper and scallion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 11060,"Buttermilk Pie 1 1/4 cups low-fat buttermilk 2 large eggs, separated 1 disk refrigerated or homemade pie dough 1 stick unsalted butter, melted 1 1/4 cups granulated sugar 3 tablespoons all-purpose flour 1 tablespoon fresh lemon juice 1/4 teaspoon finely grated lemon zest 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt Confectioners' sugar, for dusting Instructions: Let the buttermilk and eggs come to room temperature 1 hour before making the filling. Preheat the oven to 350 degrees F. Ease the dough into a 9-inch deep-dish pie plate and crimp as desired. Pierce all over with a fork. Line the dough with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the parchment and weights and continue baking until lightly golden all over, about 10 more minutes. Let cool completely on a rack. Make the filling: Beat the butter and sugar in a stand mixer fitted with the whisk attachment (or use a hand mixer) on medium-high speed until combined, about 1 minute. Add the egg yolks and beat until pale and thick, about 1 minute. Reduce the mixer speed to medium low; add the flour, lemon juice, lemon zest, nutmeg and salt and beat until just incorporated. Increase the speed to medium high and slowly pour in the buttermilk. Scrape down the sides of the bowl and continue beating until combined. Transfer to a large bowl. Clean the mixer and whisk attachment. Add the egg whites and beat on medium-high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the yolk mixture in three additions until no white streaks remain. Pour the filling into the prepared crust. Transfer to a baking sheet and bake until golden and set around the edges (the center will still jiggle), 45 to 50 minutes, rotating the pie halfway through. Let cool on a rack. Dust with confectioners' sugar before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11061,"Soft-Shell Crawfish Taquitos 2 soft-shell crawfish 2 teaspoons paprika
2 teaspoons crab boil seasoning
1/4 cup cornstarch
2 (4-inch) flour tortillas
2 teaspoons butter, melted or softened
4 teaspoons hoisin sauce
2 teaspoons toasted white sesame seeds
4 tablespoons chiffonade romaine lettuce 1 tablespoon chiffonade red cabbage 2 teaspoons Habanero Onion Puree, recipe follows 4 teaspoons Jalapeno Mayo, recipe follows 2 tablespoons fried rice sticks 2 slices avocado 2 teaspoons sesame oil 2 fresh cilantro leaves, for garnish 1 jumbo Texas yellow onion 4 red habaneros 1 cup white vinegar Salt and white pepper 1 cup mayonnaise 1/4 cup minced Texas yellow onion 1/4 cup minced escabeche-style jalapeno peppers 1/4 cup minced red bell peppers 1 lime, juiced Salt and white pepper Instructions: Season each crawfish with the paprika and crab boil seasoning. Dredge each crawfish in the cornstarch, and then shake off any excess. Fry crawfish in a hot, greased skillet for only 45 seconds, so as to not overcook it.
For each taquito, lightly butter and warm the tortilla. Drizzle 2 teaspoons hoisin sauce over the entire toasted tortilla, and then sprinkle with 1 teaspoon sesame seeds. In the center of the tortilla, layer the 2 tablespoons romaine, 1/2 tablespoon red cabbage, and top with 1 teaspoon Habanero Onion Puree. Next, drizzle with 2 teaspoons Jalapeno Mayo and sprinkle with 1 tablespoon fried rice sticks. Place a slice of avocado and a crawfish on top of the mixture. Finally, drizzle the crawfish with 1 teaspoon sesame oil and garnish with a cilantro leaf. Repeat with remaining tortilla. Combine all ingredients in a food processor and pulse until a fine textured puree is formed. Adjust seasoning with salt and pepper. Blend all the ingredients together in a bowl. Adjust seasoning with the salt and pepper. Refrigerate until needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11062,"Glazed Beets with Creme Fraiche and Pistachios 2 pounds medium to large red and yellow beets Olive oil
Kosher salt and freshly ground black pepper
1 tablespoon honey
2 tablespoons butter
1/4 cup unsalted pistachios
1/2 cup creme fraiche
Zest of 1 lemon
1/4 cup chopped fresh mint
1/4 cup fresh flat-leaf Italian parsley leaves Instructions: For the beets, preheat the oven to 400 degrees F. Massage each beet with about a teaspoon of oil and season with salt and pepper. Individually wrap each beet in aluminum foil. Place the beets on a baking sheet and bake for about an hour, or until you can easily pierce them with a knife. When the beets have cooled enough to handle but are still warm, unwrap them and rub them with a dry kitchen towel or paper towels to remove their skin. Cut the beets into quarters and allow to cool completely. Fill a high-sided saute pan with 1/4 cup of water, the honey and butter and place over medium-high heat; stir gently. Once the mixture begins to thicken and form a glaze, turn off the heat, add the cooked beets and toss to coat them in the glaze. Season to taste with salt and pepper. For the pistachios, toast them in a small saute pan over medium heat just until they're warm and you can smell their \pistachio-ness.\ Cool and chop or crush them slightly; they should remain chunky to give good crunch to the dish. For the creme fraiche, place it in a bowl and mix with the lemon zest and about half the chopped mint. Refrigerate until you're ready to assemble the dish. To serve, spoon the creme fraiche mixture over the bottom of a medium serving dish. Place the warm beets (reheat them if necessary) on top of the creme fraiche in a single layer. (Resist the urge to pile these beauties high; you'll want to be getting creme fraiche and beet in every bite.) If there's any glaze leftover in the pan, pour it over the beets. Sprinkle the pistachios over the beets. Tear the parsley leaves with your fingertips and let them fall naturally over the beets. Sprinkle on the rest of the mint, add a few grinds of fresh black pepper and you're good to go. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 11063,"Bittersweet Chocolate Petit Pots (French Inspired Chocolate Pudding) 1 1/4 cups sugar 1/4 cup water 5 cups milk 9 ounces unsweetened chocolate, preferably Valrhona, coarsely chopped 15 large egg yolks 1 shot of espresso Instructions: Preheat oven to 350 degrees F. In a saucepan, combine the sugar and water and cook over medium heat until the mixture registers 220 degrees F on a candy thermometer. In another saucepan, heat the milk until it is very hot and small bubbles form around the edge of the pan. Do not let the milk boil. Put the chocolate in a heatproof bowl and pour the hot milk over it. Stir until the chocolate melts and the mixture is smooth. Return the chocolate mixture to the saucepan and carefully add the hot sugar syrup, using thick oven mitts or potholders. Heat the mixture gently over medium heat, stirring until smooth. Remove the pan from heat. In a large bowl, whisk the egg yolks. Slowly drizzle about 1 cup of the hot chocolate mixture into the eggs, whisking well to temper. Pour the tempered yolks into the chocolate mixture and whisk. Strain through a fine-mesh sieve into a bowl. Stir in the espresso and set aside to cool slightly. Pour the chocolate mixture into eight 5-ounce ramekins or custard cups. Set the cups in a large shallow roasting pan and set the pan on the center rack of the oven. Pour enough hot water into the roasting pan and come about halfway up the side of the ramekins. Bake for about 1 hour, or until the custards are set. Remove and let cool in the water bath. Remove ramekins from water bath, cover with plastic wrap and refrigerate until ready to serve. This recipe can be prepared up to 2 days in advance and kept cool in a refrigerator. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 11064,"Tres Leche Cake 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 5 large eggs, separated 1 cup sugar 1/3 cup milk 1 teaspoon vanilla extract 1/4 cup heavy cream One 14-ounce can sweetened condensed milk One 12-ounce can evaporated milk 1 pint heavy cream, for whipping 3 tablespoons sugar Maraschino cherries, to decorate Instructions: For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan. Sift the flour, baking powder and salt into a large bowl. Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined. Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface. Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter. For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want. For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries. Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11065,"Italian Style Baked Zucchini 6 slices bacon, finely chopped 2 tablespoons olive oil 2 tablespoons minced shallots 1/2 teaspoon dried oregano 1/2 cup thinly sliced prosciutto Salt and freshly ground black pepper 12 baby zucchini or 6 small zucchini, trimmed 1/4 cup chopped flat leaf parsley Instructions: Preheat the oven to 350 degrees. In a small skillet render the bacon. When almost crisp, add the olive oil and heat up. When the olive oil is hot, add the shallots and cook for a few minutes or until tender. Add the oregano and prosciutto and simmer for a minute. Remove the skillet from the heat and season to taste with salt and pepper. Cut the baby zucchini in half. If you are using small zucchini, then cut them in half horizontally, then each half in quarters lengthwise. Set them in a lightly oiled gratin dish, skin side down. Sprinkle with the bacon mixture and scatter parsley on top. Cover and bake or 20 minutes. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 11066,"Whole Chicken, Dry Steamed in Sea Salt and Fresh Sugar Cane: Ga Nuong Lu 1 tablespoon kosher salt 1/4 cup pickled chiles* (See Cook's Note) Lime leaves, thinly sliced 1 whole chicken, spatchcocked (or butterflied) 1 cup rock salt 2 1/4 pounds fresh sugar cane, cut into 1-inch by 4-inch pieces and halved* Guava leaves* 4 lemongrass stalks, bruised Instructions: In a large mixing bowl, combine the garlic, 5-spice powder, fish sauce, annatto oil, honey, and cooking wine. Mix well, and then coat the chicken pieces and marinate for 2 hours or overnight for a better result.
In a large clay pot, add the rock salt and lay the fresh sugar cane, guava leaves, and lemongrass on top. Then place the chicken on top of the sugar cane, cover with a lid and cook on medium heat for 15 to 25 minutes or when the rock salt ceases to pop. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 11067,"Scallion Cream Cheese Corn on the Cob 1 bunch scallions (10 to 12), cleaned and trimmed 4 ears of corn, husks removed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper 1/4 cup cream cheese (one-quarter of an 8-ounce block), at room temperature
1/4 cup sour cream
Juice of 1/2 lemon
1 tablespoon everything bagel seasoning (some have salt and some do not, so adjust the salt accordingly), plus more for serving Instructions: Heat a grill or grill pan to medium-high heat. Reserve 2 or 3 of the scallions for serving. Drizzle the corn and remaining scallions with the olive oil, season with a big pinch of salt and 5 to 6 turns of pepper and toss around so everything is coated. Place the scallions directly on the grill grates and cook, turning a few times, until charred, 4 to 5 minutes. Set aside. Grill the corn, turning every couple of minutes, until nice and charred, 10 to 12 minutes depending on the grill (just keep cooking until they are the level of charred you prefer; be careful, they will pop). Remove from the grill and keep warm. Thinly slice the reserved scallions and set aside. Combine the cream cheese, sour cream and lemon juice in a mixing bowl and whisk until smooth. When the grilled scallions are cool enough to handle, chop them finely and add them to the cream cheese mixture with the everything bagel seasoning. Stir to combine, taste and adjust the seasoning if necessary. (You will probably need to add salt if your everything seasoning does not have salt.) Schmear the cream cheese mixture on the corn and serve topped with the sliced fresh scallions and additional everything seasoning. Alternatively, this can be made into a dip: cut the corn off the cob, mix with the cream cheese mixture and fresh scallions, pour into a baking dish, top with any good melting cheese and bake until bubbly. Serve with pretzels or chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11068,"Candied Apple Pie 4-5 cups granny smith apples, peeled, cored and sliced no thinner than 1/4-inch 1 cup sugar 9 oz package Cinnamon Imperials (red hots) 1/4 teaspoon almond extract 2 tablespoon butter 1/2 cup water 2 teaspoons tapioca 1 cup flour 1/2 cup roasted pecans 1/2 teaspoon salt 1 1/2 sticks butter, cold and cut into squares 1/2 teaspoon sugar 1/4 teaspoon freshly ground nutmeg 3-4 tablespoons ice cold water Instructions: Preheat oven to 350 degrees F. Filling: Place apples, red hots, sugar and water in large saucepan. Bring apple mixture to a boil until red hots and sugar are dissolved (apples should not be completely cooked). Take off heat. Add almond extract and tapioca to mixture. Let cool till room temperature. Crust: Using food processor, pulse flour, pecans, salt, butter and sugar together. When you can't see large butter chunks, add water one tablespoon at a time. When dough forms, wrap in plastic wrap and place in refrigerator for 1/2 hour to 1 hour. Roll out on lightly floured board. Place bottom crust in buttered pie pan. Spoon room temperature apple mixture into bottom pie crust. Roll out remaining crust. Bake for 45 minutes. Serve with whipped cream, vanilla ice cream or all by itself. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11069,"Roasted Vegetable-Steak Salad 8 ounces green beans, trimmed 1 small red onion, thinly sliced 4 carrots, thinly sliced 2 small russet potatoes, thinly sliced 2 tablespoons extra-virgin olive oil 11/2 tablespoons whole-grain mustard Kosher salt and freshly ground pepper 1 pound sirloin steak (about 1/2 inch thick), trimmed of excess fat 1 teaspoon Italian seasoning 1/4 cup red wine vinegar 1 head romaine lettuce, thinly sliced 3 heads Belgian endive, thinly sliced Instructions: Preheat the oven to 400 degrees F. Place the green beans and onion on 1 baking sheet and the carrots and potatoes on another; toss each with 1/2 tablespoon olive oil and 1/2 tablespoon mustard. Season with salt and pepper. Roast until tender and crisp, about 12 minutes for the beans and onion, and about 20 minutes for the carrots and potatoes. Sprinkle the steak with the Italian seasoning and 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Let the skillet cool slightly, then add the vinegar, the remaining 1/2 tablespoon mustard and 1/4 teaspoon salt. Cook over medium heat, scraping up any browned bits, about 1 minute. Toss the romaine and endive with the roasted vegetables and all but 1 tablespoon of the vinegar mixture in a large bowl. Slice the steak; serve over the salad. Drizzle with the reserved vinegar mixture. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 11070,"Chick Pea Pancake 1 egg 2 cups chick pea flour 1 cup milk 1 tablespoon ground cumin 4 ounces chick pea puree 4 ounces olive oil 2 teaspoons chopped parsley 2 teaspoons chopped fresh coriander 8 ounces pure olive oil 4 teaspoons currants Instructions: Mix egg, flour, milk, cumin and chick pea puree to a smooth batter. Adjust viscosity with additional milk or flour. Add virgin olive oil, parsley and coriander and whisk well. Preheat non-stick pans and place 3 inch pastry ring in each pan. Pour 1 ounce olive oil in each ring and proceed to make pancakes 1/4 inch thick. Sprinkle currants on bubbling side and turn when brown. Brown evenly on both sides. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 11071,"Spanish Coffee Vanilla bean 2 cups sugar Wedge of lime 1 1/2 ounces orange liqueur (recommended: Cointreau) 1/2 ounce almond liqueur (recommended: Amaretto) 1 ounce coffee liqueur 1 ounce cognac 1 1/2 cups coffee Whipped cream Chocolate shavings Instructions: A few days before you make the coffee, split the vanilla bean in half the long way, and place it with the sugar in a closed container. To make the coffee, warm 2 brandy snifters. Take the wedge of lime and run it around the edge of the glass to wet the rim. Dip it in the vanilla sugar. Pour the orange liqueur into the glasses and, one at a time, light it on fire and tilt the glass to caramelize the vanilla sugared rim. Douse the flame with a little coffee. In a copper saucepan place the almond liqueur, cognac and coffee liqueur and warm them. Divide them between the 2 snifters then top them off with more coffee. Garnish with whipped cream, chocolate shavings and a straw. ","[Cava, Rioja, Chianti, Merlot]" 11072,"Toasty Coconut Macaroons One 14-ounce package sweetened shredded coconut 4 large egg whites 1/2 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon kosher salt Instructions: Heat oven to 350 degrees F. Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool. Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment. Using a rubber spatula, fold in the toasted coconut. Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11073,"Air Fryer S\u2019mores 1 regular marshmallow 1 sheet honey graham cracker, halved crosswise into 2 squares
One 0.375-ounce square milk chocolate, such as Hershey\u2019s (see Cook\u2019s Note)
Instructions: Preheat an air fryer to 400 degrees F. Place the marshmallow inside and set the timer for 3 minutes. Meanwhile, place the graham cracker squares hole-side down on a plate and top one with the chocolate. After the marshmallow has cooked for 2 minutes, open the air fryer and place both graham squares inside. Roll the marshmallow onto the plain graham square and cook 1 minute more.
Transfer the graham squares to a plate with a spatula, then sandwich them and eat while the s'more is still warm and gooey. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 11074,"Robin's Egg Easter Basket Cupcake 1 vanilla cupcake, recipe follows Basic Glaze Icing, tinted light blue Green coconut grass 3 large (about 3/4 to 1-inch) pastel malted milk eggs 2 2/3 cups sugar 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 2 large eggs 2 large egg yolks 2/3 cup milk 2/3 cup water 2 1/2 teaspoons pure vanilla extract 2 2/3 cups all-purpose flour 1 1/3 cups cake flour 4 teaspoons baking powder 1/2 teaspoon fine salt 3 (1 pound boxes) confectioners' sugar 1 cup water 5 tablespoons light corn syrup 1 tablespoon pure vanilla extract Food coloring, as desired (see suggested colors below) Instructions: Dip cupcake top into the icing; let excess to drip back into bowl. Place cupcake on a rack over paper towels to catch any drips. Top with a small mound coconut grass. Place malted milk eggs on top. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy. Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin. For cupcakes: Dip the surface of the cupcake into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using. For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing. For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing. For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11075,"Gin and Juice Pop 1 blueberry or lemon ice pop 1 ounce gin 1 ounce elderflower liqueur (such as St-Germain) Tonic water, for topping Blueberries, for garnish Instructions: Place the ice pop in a glass. Pour the gin, elderflower liqueur and 1 ounce ice water over the pop; top with tonic water. Stir the cocktail with the ice pop and garnish with blueberries. ","[Gin, Elderflower Liqueur]" 11076,"Chicken and Seafood Paella 4 tablespoons canola oil, divided 6 skinless chicken thighs 2 ham hocks 2 cups onion, diced, divided 1 cup celery, roughly chopped 1 cup carrots, roughly chopped 3 tablespoons garlic, minced 1 cup white wine Seafood stock, about 2 cups 1 tablespoon saffron dissolved in 1 cup warm water for 3 minutes 1 pound Mexican style chorizo 1 cup red bell peppers, diced 3 cups Arborio rice 2 tablespoons salt 2 tablespoons freshly ground black pepper 6 scallops 6 mussels 6 clams, choice 1/2 cup scallions, diced, for garnish 1/4 cup Roma tomatoes, for garnish Instructions: In a large stock pot over high heat add 2 tablespoons oil. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7 minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2 quarts of water and let simmer for 2 hours or until reduced by half. When stock is finished simmering, strain and hold stock on low heat. In a large saute pan or paella pan add the remaining 2 tablespoons oil, chorizo, red bell pepper and the remaining 1 cup onion, cook until the onions are translucent, but do not brown. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level, next add 1 cup of broth at a time to the rice; do not stir the rice. When rice is al dente, or 3/4 of the way of being fully cooked, add chicken thighs, shrimp, scallops, mussels, and clams. Bury the seafood items in the rice so they will cook. Add final cup of broth and cover entire pan tightly with another pan or lid. Let sit off heat for 10 to 15 minutes or until seafood is cooked. Garnish with scallions and Roma tomatoes ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 11077,"Grown Up Ham and Cheese Finger Sandwiches 1/2 cup water 3 tablespoons cider vinegar 1 1/2 tablespoons brown sugar 1/2 small red onion, very thinly sliced 8 slices thin white bread, recommended: Pepperidge Farm Extra-virgin olive oil 1 large or 2 small green apples 4 to 6 ounces aged Gouda 1 tablespoon Dijon or whole grain mustard, apple butter or chutney 1/2 bunch watercress 8 thin slices prosciutto Freshly cracked black pepper Instructions: Preheat the oven to 400 degrees F. Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature. Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool. To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread. Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11078,"Spice Rum Banana Stuffed French Toast with Mango Maple Syrup 4 tablespoons I Can't Believe It's Not Butter!? Original Soft Spread 1 ripe banana, sliced and parted 1 heaping tablespoon peanut butter 1/8 cup 9 Spice Cruzan rum 2 teaspoons sugar Pinch of salt 3 eggs 1/4 cup 2% milk (optional) 1 teaspoon nutmeg 1 teaspoon vanilla extract 1 teaspoon cinnamon 2 slices white, brioche or whole grain bread (I used whole grain for this recipe) 1/4 cup fresh mango, mashed 2 tablespoons maple syrup Dash of confectioners' sugar Instructions: For banana mixture In 8\ skillet, melt 2 tablespoons I Can't Believe It's Not Butter!® Original Soft Spread. Add 3/4 of banana, peanut butter, rum, sugar and pinch of salt. You will get flames so be careful in handling your skillet. Bring to boil, breaking down the bananas using a wooden fork or spoon. Using same spoon, stir until bananas have cooked down and rum has infused. You want to end up with a semi-thick mixture with some chunkiness in the bananas. Set aside and cool. For toast Whisk eggs in medium bowl. Add milk, nutmeg, cinnamon and vanilla extract. Combine well. Drench each slice of bread until fully covered in egg mixture. Using stovetop grill pan, melt remaining 2 tablespoons of I Can't Believe It's Not Butter!® Original Soft Spread and grill one slice of bread. Top first slice with banana mixture, the cover with the second slice of bread and press down using a spatula. Cook on each side until bread is golden brown and egg is cooked through, approximately 4-5 minutes on each side. Lastly, cook remaining bananas in same grill pan for 2-3 minutes. For syrup topping In small bowl mash mango using fork until broken down but still a bit chunky. Stir in maple syrup until both are well combined. You may add a pinch of cinnamon or nutmeg here. To plate Slice French toast diagonally. Pour mango syrup, top with remaining bananas and dust with confectioner's sugar and a dash more cinnamon. Nutrition Information Per Serving Calories 490, Calories From Fat 160, Saturated Fat 5g, Trans Fat 0g, Total Fat 18g, Cholesterol 320mg, Sodium 470mg, Total Carbohydrates 54g, Sugars 32g, Dietary Fiber 5g, Protein 16g, Vitamin A 25%, Vitamin C 20%, Calcium 15%, Iron 15% ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 11079,"Emeril's Lasagna 1/2 pound grated Parmigiano-Reggiano cheese 2 cups fresh ricotta 1 package of dried lasagna noodles 8 ounces grated Provolone 8 ounces grated Mozzarella 8 ounces grated Romano 1 egg 1/4 cup milk 1 tablespoon chiffonade of fresh basil 1 tablespoon chopped garlic Salt Freshly ground black pepper 1 recipe of Emeril's Meat Sauce, recipe follows 2 tablespoons olive oil 1/3 pound ground beef Freshly ground black pepper 1/3 pound ground veal 2 cups finely chopped onions 1/2 cup finely chopped celery 1/3 pound ground pork 1/2 cup finely chopped carrot Salt 2 tablespoons chopped garlic 2 (28-ounce) can of peeled, seeded and chopped tomatoes 1 small can tomato paste 4 cups beef stock or water 2 sprigs of fresh thyme 2 bay leaves 2 teaspoons dried oregano 2 teaspoons dried basil Pinch of crushed red pepper 2 ounces Parmigiano-Reggiano Instructions: Preheat the oven to 350 degrees F. In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble, spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve. In a large nonreactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 11080,"Orecchiette with Ramps and Favas Kosher salt 1 pound fresh orecchiette pasta 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 pound spicy Italian sausage, removed from the casings if not bulk 1 cup peeled shelled fava beans 3 cups sliced ramps, bulbs and leaves (or an equal amount of leeks and 1 garlic clove) Freshly ground black pepper 2 cups freshly grated parmesan cheese Instructions: In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over high heat. Add the olive oil and sausage and cook, breaking up the meat as it cooks, 2 to 4 minutes. Add the fava beans and ramps, season with salt and pepper and cook for 2 minutes. Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend. Remove from the heat and stir in the parmesan. Top with a good drizzle of olive oil and a sprinkling of freshly ground pepper. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 11081,"Sugar-Cookie Easter Bunny House 4 1/4 cups all-purpose flour, spooned and leveled, plus more for dusting 1/4 teaspoon baking soda 1/4 teaspoon fine salt 2 large eggs 2 teaspoons pure vanilla extract 3 sticks unsalted butter, at room temperature (see Cook's Note) 1 cup granulated sugar 1/2 cup confectioners' sugar Sanding sugar, optional 2 cups Royal Icing, recipe follows 1 cup Coconut Grass, recipe follows Easter candy, such as pastel jelly beans, small foil-wrapped chocolate eggs and bunnies, small peanut butter cups, colored mini-marshmallows, marshmallow chicks, sanding sugar 2 1/4 cups confectioners' sugar 2 tablespoons meringue powder Green food coloring 1 cup lightly-packed shredded sweetened coconut Instructions: For the dough: Whisk the flour, baking soda and salt in a medium bowl. Mix the eggs and vanilla with a fork in a small bowl. Beat the butter, granulated sugar and confectioners' sugar together in the bowl of a stand mixer on low speed until the butter has picked up the sugars, about 30 seconds. (If using a hand mixer, beat about 2 minutes.) Increase the speed to medium, and beat until slightly creamy, about 1 minute (about 3 minutes with a hand mixer), stopping halfway through to scrape the bowl. Reduce the speed to low, slowly add in the egg mixture and beat until combined. Add the flour mixture a heaping cup at a time, in 3 additions, stopping a few times to scrape the bowl and beaters (if using a hand mixer, increase the speed as the dough gets thicker to keep the beaters spinning). Once all the flour is just incorporated, increase the speed to medium (higher with a hand mixer), and beat until the dough is very smooth, about 2 minutes (about 5 minutes with a hand mixer). Turn the dough out of the bowl and bring it together. Divide the dough into 3 even pieces, each about 13 ounces. Shape each piece into a 6-inch square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight. While the dough chills, cut templates for the house from paper: 1 base, 8 by 8 inches 1 roof, 5 3/4 by 6 1/2 inches 2 slanted side walls, both 5 inches wide, one 4 inches high on the left and 3 inches high on the right, the other 3 inches high on the left and 4 inches high on the right, with optional windows cut out 1 front wall, 5 inches wide by 4 inches high, with a door cut out 1 back wall, 5 by 3 inches To roll, cut and bake the cookies and house: Position oven racks in the upper and lower thirds of the oven, and preheat to 350 degrees F. Line two baking sheets with parchment paper (have extra parchment on hand). Take 2 of the dough pieces out of the refrigerator, and let them soften until just pliable but still cool and firm, about 15 minutes. Dust a piece of parchment with flour. Dust one square of dough with flour, and roll it out to about 1/4-inch thick (no thicker) and 9 to 10 inches square. Lift the dough occasionally to make sure it isn't sticking to the parchment. Cut out cookies with cutters; transfer to a prepared baking sheet, leaving 1 inch between them. Freeze while you cut the rest of the dough. Reserve the scraps for the house pieces. Take the last piece of dough from the refrigerator to soften. Dust the parchment and the second piece of dough with flour. Roll the dough about 1/4-inch thick and 9 to 10 inches square. Lay the base template on top, and use a pizza cutter or a very sharp knife to cut out the base. Peel off the scraps from the sides and reserve. Pick up the parchment with the base on it, put it on an unlined baking sheet and freeze while you finish cutting the other house pieces. Dust a third piece of parchment and the third piece of softened dough with flour. Roll the dough to about 1/4-inch thick and 11 by 7 inches. Put the roof and the front wall templates on top, and use the pizza cutter to cut the pieces. Transfer the pieces to the last prepared baking sheet, leaving 1 inch between them. Cut out a door from the front wall. Combine the scrap pieces with the reserved scraps, and gently knead together on the parchment; flour, roll to 1/4 inch thick and about 8 by 9 inches and cut out the remaining walls. Transfer the pieces to the baking sheet, leaving 1 inch between them. Cut out windows from the walls. Freeze for 10 minutes before baking. Bake the house pieces until golden brown around the edges, about 20 minutes. Rotate the pans front to back and bottom to top halfway through the baking time. Let cool completely on the baking sheets on a cooling rack, about 30 minutes. While the house pieces cool, dust the cookies with sanding sugar if using, and bake until very light golden brown, about 16 minutes. Let cool 15 minutes on the baking sheet, then transfer to a cooling rack to completely, about 30 minutes. To assemble the house: Put 1/3 cup royal icing in a pastry bag fitted with the larger pastry tip. Place the roof browned-side up on a work surface with one of the short sides facing you. Pipe a thick 5-inch line of frosting along the short side 1 inch in from the edge. Let the icing harden while you build the rest of the house. (This will prevent the roof of the house from sliding off.) Put the base on a large platter or board on which it will be displayed. Next, assemble the house using the royal icing as glue and making sure to turn the walls lighter-sides out: Hold up one of the side walls and pipe a line of icing along the bottom and up both sides. Set it down while you hold up the back wall and pipe a line of icing along its bottom edge. Stick these two pieces together on the base with the icing, pressing them gently together so they adhere. Hold the pieces for a few seconds, until they can stand on their own. Repeat with the other side wall and the front wall, pressing all four walls together. Reserve the royal icing in the pastry bag. Whisk water about 1 teaspoon at a time into the rest of the icing to thin it slightly to the consistency of molasses. Transfer to a pastry bag fitted with the smaller pastry tip. To decorate the house: Decorate the walls as desired: Use the thin icing for piping lines and decorations and for decorating the cookies. Use the thick icing to glue heavy pieces of candy to the sides and roof of the house. To make a grassy yard, spread a thin layer of icing with a butter knife around the base of the house. Press some of the coconut grass into the icing. Put some coconut grass inside the house (you don't need to ice inside). Decorate the yard as desired. Fill the house with candy and cookies (make sure the icing has set). Set the roof on top, lighter-side up (don't attach it), and decorate as desired. Combine 2 cups of the confectioners' sugar and the meringue powder with a fork in the bowl of a stand mixer fitted with a whisk attachment. (Alternatively, use a hand mixer and medium bowl.) Add 3 tablespoons of water, and mix on low speed until smooth and thick, with a consistency like caulk. (If using a hand mixer, beat about 3 minutes.) If the icing seems a bit loose, mix in a tablespoon of confectioners' sugar at a time until thickened. Transfer to a clean bowl, and lay a damp piece of paper towel on top. Cover tightly until ready to use. Toss half the coconut and 3 drops food coloring with a fork in a medium bowl until the coconut is uniformly green. Add the remaining coconut, and toss gently to combine. Cover tightly and set aside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11082,"Sichuan-Style Crispy Shrimp with Garden Salad 2 eggs 3 heaping tablespoons cornstarch Peanut oil, for frying 1 pound large shrimp (16/20), peeled and deveined 1 tablespoon Sichuan peppercorns, toasted and ground Sea salt Crushed red dried cl flakes 2 jalapenos, sliced 1/4-inch thick 4 sprigs fresh basil, leaves separated 2 lemons, sliced into wedges, for garnish Garden Salad with Lemon Ginger Vinaigrette, recipe follows 1 heaping tablespoon store-bought fried garlic pieces, optional 1 heaping tablespoon store-bought fried shallot pieces, optional 1/4 cup fresh lemon juice (about 1 lemon) 1 tablespoon light soy sauce 1 teaspoon rice vinegar 1/2 teaspoon peeled and freshly grated ginger 1/2 clove garlic, peeled and finely grated Sea salt Freshly ground black pepper 2 tablespoons olive oil 3 cups baby arugula leaves 1 cup shredded Napa cabbage 1/2 red onion, thinly sliced into half-moons 1 large handful fresh basil leaves, finely chopped 2 medium heirloom tomatoes, each cut into 4 slices Instructions: In a large bowl, mix the eggs and cornstarch to make a batter. Set aside. Heat a wok over high heat and add enough peanut oil to fill a third of the way up the sides of the wok. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. Dip the shrimp in the batter and fry in batches until they turn golden brown and are cooked through, 2 to 3 minutes. Drain on paper towels. Sprinkle the shrimp liberally with the ground Sichuan peppercorns, sea salt and chili flakes. Dip the jalapeno slices in the batter and fry until golden. Drain on paper towels. Fry the basil leaves until crispy, about 15 seconds. Drain on paper towels. Be careful, as the basil leaves may spatter slightly while frying. For serving, divide the Garden Salad with Lemon Ginger Vinaigrette among four plates. Top the salad with the shrimp and garnish with the lemon wedges, fried jalapeno slices and fried basil leaves. Sprinkle with the fried garlic and shallot pieces, if using. In a large bowl, whisk together the lemon juice, soy sauce, vinegar, ginger and garlic. Season with salt and pepper. Whisk in the olive oil and set aside. Add the arugula, cabbage, red onions and basil into the bowl with the vinaigrette and toss to coat. Add the tomato slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11083,"Ancho-Chipotle Turkey Chili 4 to 5 medium dried ancho chiles, stemmed and seeded 4 cups chicken stock 1 tablespoon extra-virgin olive oil 4 ounces Applewood smoked bacon, chopped 2 pounds ground turkey (mix of light and dark meat) Kosher salt and freshly ground black pepper 1 onion, chopped 4 cloves garlic, chopped 2 tablespoons finely chopped seeded chipotle in adobo sauce 1 rounded tablespoon smoked sweet paprika Scant palmful ground cumin Scant palmful coriander 2 teaspoons unsweetened cocoa powder 2 pinches ground cinnamon 1/4 cup tomato paste 1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela) Chopped raw onions Scallions, chopped Cilantro leaves Lime wedges Lightly crushed tortillas Shredded extra-sharp Cheddar cheese Sour cream Toasted pumpkin seeds Diced avocado dressed with lime or lemon juice Instructions: Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon. Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer. Puree the anchos and stock. Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal. To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]

" 11084,"Watermelon Fruit Basket Cake Cooking spray 2 16-to-18-ounce boxes white cake mix (plus required ingredients) Red, yellow and green food coloring 1/4 cup chocolate chips 2 16-ounce tubs vanilla frosting Juice of 1 lemon Fresh fruit, for topping Instructions: Preheat the oven to 300 degrees F. Coat a 4-quart ovenproof bowl with cooking spray. Prepare the cake mixes as directed; fold in 2 teaspoons red food coloring and the chocolate chips. Transfer the batter to the prepared bowl; bake until a skewer inserted into the center comes out clean, about 1 hour 30 minutes. Let cool slightly, then invert onto a rack to cool completely. Put the cake flat-side down on a small cardboard circle. Trim 2 opposite sides with a serrated knife to make an oval shape. Cover the sides of the cake with a thick layer of frosting; cover the top with a thin layer (this will be the bottom of the cake). Reserve about 1/2 cup frosting for the inside of the cake. Freeze until the frosting is firm, at least 20 minutes. Gently pat the sides of the cake with a smooth paper towel to even out any bumps in the frosting. Mix 1/2 teaspoon yellow food coloring with a drop of green food coloring and a splash of lemon juice in a small bowl. Paint the yellow-green food coloring all over the side of the cake with a pastry brush. Mix 1/2 teaspoon green food coloring with a splash of lemon juice in another bowl. Paint green stripes on the cake, then blend the edges of the stripes with the tip of the pastry brush. Put another small cardboard circle on the cake and flip it over. Carve out the center of the cake, about 1 inch deep, leaving a 1-inch border. Cover the center with frosting, leaving the border unfrosted. Freeze the cake 20 minutes. Use a paring knife to make zigzag cuts around the rim of the cake. Mound the fruit in the center, covering the frosting completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11085,"M&M\u2019S Cookie Cake 4 tablespoons unsalted butter, at room temperature, plus more for the pan 1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda 1/2 teaspoon salt
1 1/4 cups red and green M&M'S
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup dark chocolate chips
1 cup confectioners' sugar
2 to 3 tablespoons whole milk
Instructions: Preheat the oven to 350? F. Butter a 9-inch springform pan and line the bottom with parchment paper; butter the paper. Whisk the flour, baking soda and salt in a medium bowl. Roughly chop 1 cup of the M&M\u2019S. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Add the flour mixture and beat until just combined. Add the chopped M&M\u2019S and chocolate chips and stir with a wooden spoon or rubber spatula. Scrape the dough evenly into the pan and smooth the top.
Transfer to the oven and bake 10 minutes, then remove from the oven and press the remaining 1/4 cup whole M&M\u2019S into the top, evenly spacing them out. Return to the oven and bake until golden, 12 to 14 more minutes. Let cool 20 minutes in the pan, then remove the springform ring and let cool completely. Transfer the cookie to a rack set over a baking sheet.
Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a small bowl; thin with 1 more tablespoon milk, 1 teaspoon at a time, until the glaze has a glue-like consistency. Drizzle over the cookie and let set before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11086,"Cheesy Zucchini Tortilla Casserole 2 medium zucchini (about 8 ounces), thinly sliced on the diagonal Kosher salt One 15-ounce can pinto beans, drained and rinsed 1 cup prepared pico de gallo or home-style fresh salsa 1 tablespoon fresh whole oregano leaves Six 6-inch corn tortillas, halved 1 cup shredded Monterey Jack or Chihuahua cheese 2 tablespoons fresh cilantro leaves Instructions: Sprinkle the zucchini slices all over with 1/2 teaspoon salt. Set aside. Stir together the beans, pico de gallo and oregano in a medium bowl. Arrange the following in layers in a 9-inch deep-dish pie pan or 10-inch round microwave-safe dish: 4 of the tortilla halves, one-third of the bean mixture, one-third of the zucchini and 1/4 cup of the cheese. Repeat twice, while packing down the layers. Sprinkle with additional salt and the remaining 1/4 cup cheese. Microwave on high until the zucchini is fully cooked, about 10 minutes. Remove from the microwave and loosely cover with foil to finish the cooking process, about 5 minutes. (Alternatively, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil and cook until heated through and the cheese is melted, 15 to 20 minutes.) Sprinkle with the cilantro, slice into 4 wedges and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 11087,"Wild Mushrooms Cooked in Parchment with Fragrant Herbs and Pancetta 1/2 pound chanterelles 1/2 pound porcini 1/2 pound hen of the woods 3 teaspoons unsalted butter 2 shallots, thinly sliced 2 ounces pancetta, thinly sliced 1 teaspoon lemon juice 3 teaspoons extra virgin olive oil 1 teaspoon minced tarragon 1 teaspoon minced thyme 1 teaspoon minced coriander Salt and freshly ground pepper Instructions: Preheat oven to 450. Brush mushrooms well with a damp cloth to remove dirt or grit, do not soak in water. Slice mushrooms into 1/2-inch thick slices, set aside. Heat a medium skillet, add butter, pancetta and shallots and cook over medium heat until pancetta renders most of its fat and shallots are softened. Remove shallot mixture from pan and cool. in a large bowl, add mushrooms and shallot mixture together with the herbs, lemon juice and olive oil, season to taste with salt and freshly ground black pepper. Fold a full sheet of parchment paper in half, cut an elongated heart shape using the entire width of the paper. Add 1/6th of the mushroom mixture to the bottom side of the parchment. Beginning at the center of the heart, begin making well creased folds, continue around the heart until package is completely enclosed. Bake just before serving in 450 oven about 5 minutes or until package has puffed up and is golden brown in color. Open in front of your guests with small scissors or paring knife. ","[Burgundy, Barolo, Rioja, Tempranillo]" 11088,"Crispy Yucca Hash 2 pounds yucca Kosher salt 1/2 cup canola oil 1 cup chopped shishito peppers or green bell peppers (2 to 3 ounces) 2 cloves garlic, minced 1 sweet Vidalia onion, sliced Freshly cracked black pepper 1/2 cup corn, frozen and thawed or cut from the cob of 1 ear, grilled 1/2 cup frozen peas, thawed 2 teaspoons paprika Instructions: Peel the yucca and cut into 1-inch cubes. Place in a large pot of salted water and bring to a boil. Simmer and cook until tender, about 15 minutes. Drain and allow to cool. Set a large skillet or saute pan over medium-high heat. Add the oil and fry the yucca until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate to drain and season with salt. Add the peppers, garlic and onions to the pan and saute until well caramelized, 7 to 8 minutes. Season with salt and pepper. Fold the corn, peas and crispy fried yucca back into the pan and heat through. Season with salt, pepper and paprika. Toss to combine everything and serve hot. ","[Rioja, Tempranillo, Garnacha, Barbera]" 11089,"Spicy Pork Stirfry 5 to 10 small Thai or serrano chiles, finely chopped 7 cloves garlic, finely chopped 1/4 cup chopped cilantro 3 tablespoons vegetable oil 1 pound ground pork 2 tablespoons oyster sauce 2 tablespoons fish sauce 1 teaspoon palm sugar or brown sugar 1/2 cup chicken stock 1/3 cup thinly sliced basil leaves Instructions: Combine the chiles, garlic and cilantro in a small bowl and mix well. Heat the oil in a wok, swirling to coat the surface, add the chili mixture and stir-fry until garlic is aromatic, about 1 minute. Add the pork and stir fry, stirring often, until meat is cooked, about 5 minutes. Add the oyster sauce, fish sauce, sugar and chicken stock, toss and stir to combine and heat thoroughly. Stir in the basil leaves and immediately serve over rice. ","[Syrah, GSM Blend, Tempranillo, Malbec]" 11090,"Ice Cream Crunch Cake 2 1 1/2-quart containers vanilla ice cream 1 9-ounce package chocolate wafers (such as Nabisco Famous) 1 7-to-8-ounce bottle chocolate shell ice cream topping 1 1 1/2-quart container chocolate ice cream 5 cups whipped cream Rainbow sprinkles, for decorating (optional) Instructions: Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature. Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes. Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside. Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour. Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours. To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes. Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 11091,"Lamb Shanks 1 gallon water 1/2 cup sugar 1/2 cup salt 4 to 6 lamb shanks Salt and freshly ground black pepper Granulated garlic, to taste All-purpose flour, to coat 2 to 3-ounces virgin olive oil 1 (96-ounce) can crushed tomatoes 2 carrots, chopped 3 celery stalks, chopped 1 large yellow onion, chopped 1 bulb fresh fennel, chopped 4 cloves garlic, chopped 1 cup red wine 1 cup orange juice 1/2 cup freshly chopped Italian parsley leaves, plus sprigs for garnish 1/2 cup freshly chopped oregano leaves, plus sprigs for garnish Italian Cheese, for garnish Instructions: For the brine: Place the water, sugar, and salt into a large container. Carefully add the lamb shanks and soak for 24 hours. Preheat oven to 350 degrees F. Remove shanks from the brine and pat dry. Season with salt, pepper, and garlic, to taste. Coat shanks with flour and saute in 2 to 3-ounces of virgin olive oil in a medium saute pan over medium-high heat until golden brown, about 5 minutes each side. Place the shanks in a roasting pan with the crushed tomatoes. In same saute pan that the shanks were seared in, saute the carrots, celery stalks, onion, fresh fennel and garlic until tender, about 5 minutes over medium-high heat. Remove from the heat and add to the roasting pan. Deglaze saute pan with 1 cup each red wine and orange juice. Reduce by half and add to roasting pan. Add 1/2 cup each fresh Italian parsley and fresh oregano to roasting pan. Cover and roast in oven for 2 hours or until tender. After 1 hour, turn shanks and cover for remaining time, making sure shanks are covered in the gravy. Garnish with fresh oregano sprigs and parsley and your favorite Italian cheese. Best served with polenta! ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 11092,"Herb and Tomato Polenta 1 tablespoon olive oil, plus more for drizzling 1 pint grape tomatoes
1 clove garlic, thinly sliced
Kosher salt and freshly ground black pepper 1/2 cup grated Parmesan 2 tablespoons unsalted butter
Cooked Polenta, recipe follows 1/4 to 1/2 cup milk, as needed
Zest of 1 lemon
4 to 6 leaves fresh basil, torn
Pinch of baking soda Kosher salt 1 1/2 cups medium-grind stone-ground cornmeal Instructions: Heat a large skillet over medium-high heat. Add the olive oil and tomatoes. Cook the tomatoes, stirring occasionally, until they start to blister and release some of their juices, 8 to 10 minutes. Toss in the garlic and season generously with salt and pepper. Cook another 1 minute, then remove from the heat. In a saucepan over low heat, stir the Parmesan and butter into the Cooked Polenta, thinning with milk as desired. Turn off the heat, stir in the lemon zest, taste for seasoning and add salt if necessary. Transfer the polenta to a serving bowl. Use a spoon to create a shallow well and top with the tomatoes, torn basil, some black pepper and a drizzle of olive oil. Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps. Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on. Cooked Polenta recipe courtesy of Jeff Mauro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11093,"Sesame Chicken Salad 3/4 cup pure maple syrup, eyeball the amount 1/3 cup dark soy, Tamari, eyeball the amount 1/2 cup sweet hot mustard, eyeball the amount 1/2 cup sesame seeds, a mix of black and white or all white 1/4 cup vegetable oil, 3 or 4 turns of the pan, total 1 1/3 pounds chicken breast tenders Salt and pepper 1 1/2 inches fresh ginger root, grated or minced 3 tablespoons rice vinegar, 3 generous splashes 1/4 cup Chinese duck sauce or, apricot all fruit spread 1/4 cup vegetable oil, eyeball the amount 5 to 6 ounces mixed baby greens, 1 bag 1 /4 English or seedless cucumber, halved lengthwise then thinly sliced on an angle 1 /2 cup shredded carrots, a couple of handfuls 4 scallions, thinly sliced on an angle 1/4 pound snow peas, sliced on an angle Fried Chinese noodles for garnish, perhaps leftover from take out, optional Instructions: Combine syrup, soy and sweet hot mustard in a bowl. Season chicken tenders with salt and pepper on both sides. Add chicken tenders to 1/2 of the marinade and coat. Set aside. Reserve the remaining 1/2 for dressing. Preheat a large nonstick skillet over medium high heat. Spread sesame seeds on a sheet of waxed paper or into a shallow dish. Waxed paper will speed your clean up. Dip the tenders into the sesame seeds. Coat the pan with a thin layer of oil. Cook chicken in small batches 3 minutes on each side and remove to plate. Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing. Combine all of the salad ingredients in a bowl. Toss with dressing and serve, topping with sesame chicken tenders. Toss some crunch into your salad with fried noodles, if you have any leftover packets from ordering Chinese take out, for the last time! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11094,"Neelys Egg Benedict on a Pork Croquette 1 pound pork sausage (recommended: Country sausage) Oil, if needed 3 baked potatoes 1/4 cup freshly grated Parmesan 1 egg, lightly beaten 1/4 cup sour cream 1 1/4 cups panko bread crumbs Salt and freshly ground black pepper 1 tablespoon freshly chopped parsley leaves Vegetable oil, for pan-frying 3 egg yolks 2 tablespoons heavy cream 1 1/2 teaspoons Dijon mustard 2 sticks butter, melted 1/2 lemon, juiced 1/4 teaspoon cayenne pepper Pinch salt and freshly ground black pepper Dash hot sauce 2 tablespoons chopped chives 6 large eggs Salt and freshly ground black pepper 1 (5-ounce) bag baby spinach Instructions: In a heavy bottom skillet, brown sausage over medium heat. Add a little oil to the bottom of the pan if it sticks, add a little oil and break it up with the back of a wooden spoon. Cook until all the pink is gone. With a slotted spoon, remove the sausage from the skillet into a bowl. Remove the inside of the potatoes and place a bowl with the Parmesan. Mash with a potato masher until they are smooth. Add the egg, sour cream, 1/4 cup panko bread crumbs, and season with salt and pepper. Add sausage to the bowl with the potatoes and mix well. With your hands, divide the pork mixture into 1/4 cup portions and flatten so that each croquette is about 1/2-inch thick. Add 1 cup panko bread crumbs to a 13 by 9-inch casserole dish and add chopped parsley and stir to combine. Dredge croquettes through the panko mixture and repeat. Heat a heavy bottomed skillet over medium-high heat. Add enough oil to cover the bottom of the pan. Add the croquettes and saute until golden brown and crisp, about 6 minutes per side. Hold in a 200 degrees F oven while you prepare the eggs and hollandaise. For the Hollandaise Sauce: Add yolks, mustard and heavy cream to a blender. Blend until the egg yolks look light yellow and foamy about 1 minute. Keeping the blender on, slowly stream in the melted butter, making sure it emulsifies fully. Keep blending and add a pinch of salt and pepper, lemon juice, cayenne and hot sauce. Blend again until fully incorporated, then add chives at very end. Keep warm. For the eggs: Add oil to a non stick skillet over medium heat until hot. Add eggs and fry in batches until the whites are set and the yolks slightly runny. Season with salt and pepper. Lay a small handful of baby spinach on the serving dish and top with pork croquette. Top the croquette with the fried egg and ladle over the hollandaise sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11095,"Double-Strength Coffee 1 2/3 cups (16 standard scoops) coarsely ground coffee 12 cups water, simmering Instructions: Place coffee into a 12 cup coffee press. Add water. Allow to brew 4 minutes, plunge, then pour into an ice-filled pitcher. To prevent breakage, pour slowly and use a heat-resistant pitcher. Serve over ice, adding cream and sugar to taste. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 11096,"Bloody Mary with Homemade Vegetable Juice 4 very ripe beefsteak tomatoes, cored and diced 1 cup diced carrots
1 cup diced celery, plus stalks for garnish
1/2 cup diced beets
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper
8 leaves flat-leaf spinach
3 leaves kale
1 small bunch watercress
2 tablespoons chopped flat-leaf parsley
Pinch cl de arbol powder
1 to 1 1/2 cups vodka, cold
1 teaspoon celery salt, plus for garnish
2 to 3 tablespoons prepared horseradish
Hot sauce
Instructions: Combine the tomatoes, carrots, celery, beets, 1 tablespoon of the Worcestershire, and the salt and pepper in a medium saucepan. Add 1 cup water and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 15 minutes. Add the spinach, kale, watercress, parsley and cl de arbol; cover and simmer for another 5 minutes. Remove the pan from the heat and let cool for 10 minutes. Transfer mixture to a blender, add another 1 cup water, and puree until very, very smooth, about 3 minutes. Strain through a fine-mesh sieve into a small pitcher. Cover and refrigerate until cold, at least 2 hours. Stir 1 cup vodka into the pitcher; taste, and add more vodka as desired. Stir in the celery salt and the remaining 1 tablespoon Worcestershire. Add horseradish and hot sauce to taste. To serve, put ice cubes in 4 glasses. Divide the bloody mary mixture among the glasses, and garnish each with a celery stick and a sprinkle of celery salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11097,"Tomales Bay Mussels atop Big Beans Crowned with a dollop of Garlic Mayonnaise 3 pounds fresh shelling beans, see Cook's Note below 1 bay leaf 1/4 cup plus 1 tablespoon olive oil 2 large yellow onions, chopped 15 sprigs thyme, leaves picked 2 tomatoes, chopped Kosher salt and freshly ground black pepper 1 1/2 pound cleaned mussels Pinch crushed red pepper 1 lemon, sliced 1/4 cup dry white wine Toasted bread crumbs and chopped parsley, for garnish Garlic mayonnaise as an accompaniment, recipe follows 30 cloves garlic, peeled 1 cup cream 4 egg yolks 1/2 cup grapeseed oil Lemon juice Kosher salt and freshly ground black pepper Instructions: Shell the beans. Rinse them then put them in a saucepan. Cover with water, add the bay leaf and bring to a simmer over medium heat. When the beans are tender, remove them from the heat and drain them. Meanwhile, heat 1/4 cup of olive in a large skillet over medium heat. Add the onions and thyme and cook until the onions are soft, about 15 minutes. Add the tomatoes; cook for 1 to 2 minutes then stir the mixture into the warm beans. Season the beans with salt and pepper. Heat the remaining tablespoon of olive oil in large pot over medium high. Add the mussels, crushed red pepper, a slice of lemon and the wine. Add the beans and simmer covered until the mussels open, about 10 minutes. Take the mussels from the pot and put them into serving bowls. Taste the beans and adjust the seasoning with salt and pepper. Simmer the beans to reduce the excess liquid if necessary then spoon them over the mussels. Serve mussels over beans and topped with brea crumbs and parsley and accompanied by Garlic Mayonnaise. Preheat the oven to 350 degrees F. Put the garlic in a large baking dish. Add the cream, cover the dish and bake until the garlic is soft and the cream caramel colored, about 2 1/2 hours. Beat the eggs yolks, Gradually whisk in grapeseed oil then whisk in the creamed garlic. Season the mayonnaise with lemon juice, salt and pepper. Refrigerate the mayonnaise until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 11098,"Love and Kisses Cookies 12 ounces semisweet chocolate chips 1 cup packed brown sugar
1 cup granulated sugar
1 stick (8 tablespoons) salted butter, softened
3 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups red sprinkles
48 milk chocolate candies, such as Hershey's Kisses? Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper. In a microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring between each interval, until melted. Allow to cool. Using a stand mixer with a paddle attachment, mix the brown sugar, granulated sugar, butter and cooled chocolate on medium speed until combined. Add the eggs one at a time, mixing after each addition, then the vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined. Whisk together the flour, cocoa powder, baking powder and salt in a bowl. Gradually add the dry ingredients to the mixer and mix until just combined. Put the red sprinkles in a bowl. Scoop mounded tablespoons of the dough. Roll into balls and roll each ball in the sprinkles to cover completely. Place on the prepared baking sheets. Bake until the cookies are poufy and set, about 10 minutes. When still warm, press a chocolate candy into the top of each. Let the cookies sit on the baking sheets for 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough, sprinkles and chocolate candies. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11099,"Grilled Beer Brats with Peppers and Onions 2 tablespoons canola oil, plus more for oiling the grill 6 strips applewood-smoked bacon, diced
1 sweet onion, sliced
1 large green pepper, seeded, sliced
1 large red pepper, seeded, sliced
2 cloves garlic, minced
Two 12-ounce cans lager beer
1 cup low-sodium chicken stock
2 sprigs fresh thyme
1 bay leaf
1 sprig fresh rosemary
2 pounds fresh bratwurst sausages (about 12 links)
1/2 cup whole-grain mustard
2 tablespoons unsalted butter Kosher salt and freshly ground black pepper 2 to 3 tablespoons chopped fresh flat-leaf parsley
Instructions: Heat the oil in a large, deep saute pan or Dutch oven set over medium-high heat. Add the bacon and cook until browned and crispy, 3 to 5 minutes. Add the onions, the green and red peppers and the garlic and cook for another 4 to 5 minutes, or until the peppers are wilted and lightly browned. Add the beer, chicken stock, thyme, bay leaf and rosemary and deglaze the pan. Prick holes in the brats with a fork or skewer to prevent them from bursting during cooking. Add the brats to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning the brats halfway through. Preheat a grill or cast-iron griddle to medium-high heat. Remove the brats from the pot; let the braising liquid continue to simmer and reduce. Pat the brats dry with paper towels, then score them diagonally, making 3 or 4 shallow incisions on either side (this will ensure plenty of crispy edges when grilled). Brush the grill lightly with oil and grill the brats for 2 to 3 minutes per side, or until well-marked. When the braising liquid has reduced to the consistency of a sauce, remove it from the heat and stir in the mustard and butter. Taste and adjust the seasoning with salt and pepper. To serve, spoon some of the braising sauce, along with the peppers and onions, onto a platter. Set the grilled brats on top and drizzle with the remaining sauce. Garnish with chopped parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11100,"Cheese Bread Pudding 8inch long French or Italian bread cut into 1/2-inch thick slices 1 cup milk 2 cups tomato sauce, fresh or jarred 8 ounces to 1 pound grated or sliced Fontina or Mozzarella cheese 4 ounces smoked black forest ham, torn into strips 4 eggs, lightly beaten 1/4 cup freshly grated Parmesan cheese 2 tablespoons butter cut into pieces Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees. Soak the bread in the milk for 15 minutes. Line the bottom of a 2 to 2 1/2 quart shallow casserole with a layer of bread soaked bread. Top with a layer of tomato sauce and mozzarella and some strips of ham. Continue layering, finishing last layer with bread topped with tomato sauce. Beat the eggs with Parmesan and pour the mixture over the bread. With a fork, pierce through layers until egg mixture is absorbed by bread. Dot the top with butter and bake for 45 minutes or until top if browned and puffed. While this is baking make a nice vegetable salad to accompany this dish. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 11101,"Open-Faced Steak Sandwich 2 to 3 tablespoons dried oregano 2 to 3 tablespoons granulated garlic 2 to 3 tablespoons kosher salt 2 to 3 tablespoons dried parsley 1 to 2 tablespoons dried basil 4 cups vegetable oil 24 ounces rib eye, cut into bite-size cubes Butter, for bread French bread, sliced 1 red pepper, seeded and sliced 1 green pepper, seeded and sliced Toppings: sliced mushrooms, sliced onions and provolone cheese Instructions: Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours. Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness. Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 11102,"Cherry-Peach Twin Pops 1 1/2 cups sour-cherry juice or nectar 3 tablespoons superfine sugar 1 1/2 cups peach nectar Instructions: Combine the cherry juice and sugar in a large bowl and stir vigorously to dissolve. Pour half of the cherry juice into 3 or 4 pop molds, filling them to varying heights. Pour half of the peach nectar into 3 or 4 more pop molds. Freeze 2 hours. Fill the cherry pops with peach nectar, and fill the peach pops with cherry juice. Insert wooden sticks three-quarters of the way into the pops and freeze until solid, at least 2 hours or overnight. To release the pops, run the molds under warm water. ","[Riesling, Moscato, Vinho Verde, Cava]" 11103,"John's Jambalaya 2 whole chickens 3 pounds ground spicy sausage 2 pounds bacon, chunked 5 pounds onions, chopped 3 pounds celery, chopped 2 1/2 gallons green and red bell peppers, seeded and chopped 1 pound garlic cloves, peeled Salt Freshly ground black and white pepper Cayenne pepper, for seasoning Oregano Basil Bay leaves Thyme Paprika Hot sauce 1 gallon canned whole peeled tomatoes 1 gallon canned crushed tomatoes 1 gallon canned whole kernel corn 1 1/2 gallons canned mushrooms 2 pounds butter 3 pounds hot and spicy smoked sausage, sliced 3 pounds ham, chunked 3 pounds shrimp 3 pounds rice Instructions: In a large pot over medium-high heat add chickens and cover with water. Bring to a boil. Reduce heat and simmer until the chickens are cooked through. Remove the bones, setting aside the chicken meat and broth. In a large saucepan, fry the ground spicy sausage until cooked through. Set aside. In a large pot over medium heat, fry the bacon until crisp. Add the onions, celery, green and red peppers, and garlic cloves. Cook until the vegetables sweat. Add all seasonings and the hot sauce, to taste. Stir together. Add the chicken broth as needed and bring to a boil. Add the tomatoes, corn, and mushrooms. Add additional spices, to taste. Add the reserved chicken meat, reserved ground sausage, butter, smoked sausage, and ham. Add additional chicken broth as needed and return to a boil. Add the shrimp and continue to cook. When the shrimp are cooked through, determine that there is enough liquid to cook the rice. Add additional chicken broth, if needed. Add the rice and bring to a boil. Turn the heat down to low. The jambalaya is finished when the rice is fully cooked. Serve in large bowls. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]

" 11104,"Mini Breakfast Bagel Sandwiches 4 tablespoons salted butter 1/4 cup half-and-half 3 large eggs, beaten Kosher salt and freshly ground black pepper 4 precooked sausage patties, such as Jimmy Dean 4 mini bagels, split 1/4 cup bottled chipotle mayonnaise 2 slices American cheese, split 2 slices pepper jack cheese, split 1 small tomato, sliced thin 1 small avocado, sliced 1 tablespoon everything seasoning Instructions: Heat a griddle over medium heat. Melt 2 tablespoons of the butter in a nonstick skillet over medium-low heat. Mix the half-and-half, eggs and a good pinch of salt and pepper in a measuring cup. Gently pour the mixture into the skillet. Turn the heat to low, cover and wait until the eggs are set, 4 to 5 minutes. While the eggs cook, add the sausage patties to one half of the griddle and cook until heated through, about 2 minutes per side. Grease the other half of the griddle with the remaining 2 tablespoons butter. Add the bagels, cut-side down, and toast until golden, 1 to 2 minutes. Remove the bagels and sausage to a board. Roll the eggs into an omelet to fit the width of the bagels and cut into 4 pieces. To build, spread 1 tablespoon of chipotle mayonnaise on the bottom half of a bagel. Top with a sausage patty, 1/2 slice of the American and 1/2 slice of the pepper jack cheese. Top with a slice of the rolled omelet, a slice of tomato and a few slices of avocado. Sprinkle some of the everything seasoning over the avocado. Place the other half of the bagel on top. Assemble the other 3 sandwiches, then serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 11105,"Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan 1 cup all-purpose flour, plus extra for dusting the pan 1/2 cup yellow fine cornmeal 1 teaspoon baking powder 1/8 teaspoon fine sea salt 1/4 cup orange zest (from 2 large oranges) 3/4 cup dried cranberries, chopped into 1/4-inch pieces 1 1/4 cups sugar 1/2 teaspoon pure vanilla extract 4 large egg yolks 2 large eggs Caramel Walnut Sauce, recipe follows 2 cups heavy whipping cream 1 cup packed dark brown sugar 1/4 cup (1/2 stick) unsalted butter, at room temperature 1/2 cup chopped walnuts, toasted 3/4 teaspoon fine sea salt, optional Instructions: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.) In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes. Stir in the walnuts and sea salt, if using. Allow the mixture to cool to room temperature before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 11106,"Superfood Chicken Soup 2 tablespoons coconut oil 1 3-inch piece fresh ginger, peeled and thinly sliced 4 cloves garlic, thinly sliced 1 large turnip (about 10 ounces), peeled and cut into 1/2-inch cubes 2 cups shredded kale or other winter greens
2 teaspoons ground turmeric Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth 1 15-ounce can chickpeas, drained and rinsed 3 cups shredded rotisserie chicken (skin removed; about 12 ounces) Fresh lemon juice, to taste Whole-wheat naan bread, warmed, for serving Instructions: Heat the coconut oil in a large pot over medium-high heat. Stir in the ginger and garlic; cook until the ginger softens and the garlic just starts browning, about 3 minutes. Add the turnip and kale and cook, stirring occasionally, until the kale is wilted, about 4 minutes. Add the turmeric and 1/2 teaspoon each salt and pepper; stir until the vegetables are coated. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook until the turnip is just tender, about 10 minutes. Add the chickpeas and chicken to the pot. Increase the heat to medium high and return the soup to a simmer. Cook until the chicken is warmed through, about 5 minutes. Season with salt, pepper and a squeeze of lemon juice. Serve with naan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11107,"Drunken Goat Cheese Crab Dip 2 tablespoons butter 1 shallot, finely chopped 3 cloves garlic, finely chopped 1 cup half-and-half 8 ounces reduced-fat cream cheese, cubed, at room temperature 8 ounces grated drunken goat cheese 1 pound claw crabmeat, picked through for shells and cartilage 1/4 cup chopped fresh parsley 1/4 cup panko breadcrumbs 1/2 teaspoon paprika Whole-wheat pita chips, for serving Instructions: Preheat the oven to 350 degrees F. Melt the butter over medium-high heat in a large skillet. Once foaming, add the shallots and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the half-and-half and bring to a simmer. Whisk in the cream cheese in increments. Once incorporated and smooth, add all but 1/4 cup of the goat cheese in handfuls and whisk until melted. Remove from the heat and stir in the crabmeat and 2 tablespoons of the chopped parsley. Pour into a 1 1/2-quart casserole dish. Mix together the panko, remaining 1/4 cup grated cheese, remaining 2 tablespoons parsley and the paprika in a small bowl. Sprinkle the top of the dip with the mixture. Bake until bubbly and hot, 20 minutes. Serve with whole wheat pita chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11108,"Fireball Pie Jelly Shots 2 cups apple cider 1 cup cinnamon liquor, such as Fireball Three 1/4-ounce packages unflavored gelatin powder Cinnamon candies, such as Red Hots, for decorating Orange sprinkles, for decorating Yellow sprinkles, for decorating Whipped cream, for serving Instructions: Stir together the apple cider and cinnamon liquor in a medium saucepan. Sprinkle the gelatin over the mixture and let it sit until the gelatin softens and blooms, about 5 minutes. Heat the mixture over medium-high heat, stirring frequently, until the gelatin completely dissolves. Pour the mixture into a 9-inch pie plate and refrigerate until set, at least 2 hours or up to overnight. Decorate the rim of the pie with a ring of cinnamon candies. Just inside the candies add a ring of orange sprinkles; inside that, add a ring of yellow sprinkles. Refrigerate until ready to serve. Cut the pie into 8 slices and serve with a generous dollop of whipped cream. ","[Burgundy, Merlot, Port, Moscato]" 11109,"Seared Rack of Lamb with Pistachio Tapenade 1/2 cup pistachios, shelled and toasted 1/2 cup pitted Cerignola olives 2 tablespoons capers 1 clove garlic, smashed 1 tablespoon freshly chopped oregano leaves 2 tablespoons freshly chopped parsley leaves Extra-virgin olive oil 1 lemon, zested 1 (8-rib) rack of lamb Salt Instructions: To make the pistachio tapenade: In a food processor combine the pistachios, olives, capers, garlic, herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use. Remove 2 rib bones from the 8 rib rack to make it a 6-rib rack. Counting from either end remove the 2nd and 7th bone. This will create 6 even chops that are thicker than a normal lamb chop. Cut 6 even chops and season them generously with salt and allow them to sit for 10 to 15 minutes before cooking. Preheat oven to 425 degrees F. Coat a large saute pan generously with olive oil and bring to medium-high heat. When the oil is hot but not smoking, add the lamb chops and cook for about 2 minutes on each side to brown. If the pan begins to smoke, lower the heat. The chops should be beautifully caramelized on both sides. Remove the chops to a sheet pan and schmear generously with the pistachio tapenade. Place in preheated oven and cook another 4 to 5 minutes for medium rare. Remove chops from oven and let rest for at least 5 minutes before serving. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 11110,"Grilled Grape Fruit Skewers 1 cup California green seedless grapes 1 cup California red or blue-black seedless grapes 1 mango, cut into chunks 12 strawberries cut in half 1/2 cup honey 1 tablespoon orange zest 1/4 cup orange juice 1 tablespoon fresh chopped mint Instructions: Prepare grill or broiler. Skewer fruit, alternating grapes with mango and strawberries. Prepare glaze by mixing together honey, orange zest, orange juice and salt. Both fruit skewers and glaze should be at room temperature before grilling. Grill skewers over hot coats until lightly browned on each side, about 2-4 minutes per side. Brush fruit with glaze and sprinkle with mint. Serve warm. Nutritional Stats: Calories 275, protein 2g, fat 1 g, calories from fat 3%, Carbohydrates 72g, Cholesterol 0mg, Fiber 4g, Sodium 151 mg ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 11111,"The Best Minestrone 3 tablespoons olive oil 4 ounces pancetta, cut into 1/8-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 large celery stalks, cut into 1/2-inch pieces
1 medium yellow onion, chopped
3 cloves garlic, finely grated
2 bay leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
12 ounces small Yukon potatoes, quartered
1 large zucchini, cut into 1/2-inch pieces
One 14-ounce can whole peeled tomatoes, crushed
4 cups packed curly kale leaves, torn
One 15-ounce can cannellini beans plus liquid 1/2 cup dry ditalini or other small pasta shape
Grated Parmesan, for serving
Instructions: Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot. Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11112,"Baked Parmesan Fish Sticks 1 tablespoon extra-virgin olive oil, plus more for brushing 1 pound center-cut cod fillet (or other firm white fish) Kosher salt 1 cup Italian-style panko breadcrumbs 1/2 cup grated parmesan cheese 1/2 cup all-purpose flour 3 large egg whites Warm marinara sauce, for serving Instructions: Position a rack in the upper third of the oven; preheat to 425 degrees F. Brush a baking sheet with olive oil; set aside. Cut the cod crosswise into 3/4-inch-thick pieces (about 16). Season generously with salt. Heat the olive oil in a small skillet over medium heat. Add the panko and cook, tossing, until golden brown, 6 to 8 minutes. Transfer to a shallow dish and let cool completely. Add the parmesan to the panko. Spread the flour in a separate shallow dish. Lightly beat the egg whites in a third shallow dish. Dredge the fish in the flour, then dip in the beaten egg whites, letting the excess drip off, then dip in the panko mixture, patting to adhere. Transfer to the prepared baking sheet. Bake until the fish is cooked through and the coating is golden brown and crisp, 15 to 18 minutes. Serve with warm marinara sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 11113,"Salsa Trio 4 cloves garlic 4 tomatillos, husked 4 scallions, chopped 2 poblanos, seeded 2 jalape?os, seeded 1 tablespoon olive oil Kosher salt 1/4 cup chopped fresh cilantro 2 limes, juiced One 10-ounce can diced tomatoes and green chiles Two 4.5-ounce cans chopped green chiles 1 cup bottled red taco sauce 3 canned chipotle peppers in adobo, chopped Splash of red wine vinegar Kosher salt 1/4 cup chopped fresh cilantro 6 scallions, thinly sliced 3 Roma tomatoes, finely diced 2 jalape?os, seeded and finely diced 2 limes, zested and juiced 1 large or 2 small ears corn, kernels removed Kosher salt Chips, for serving Instructions: For the salsa verde: Preheat the broiler. Add the garlic, tomatillos, scallions, poblanos and jalape?os to a small baking sheet. Toss with the olive oil and season with salt. Place under the broiler until charred, 4 to 5 minutes. Transfer to a food processor, add the cilantro and lime juice and pulse to your desired texture. Set aside in a serving bowl. For the 5-can salsa: Combine the diced tomatoes and green chiles, chopped green chiles, taco sauce, chipotles and vinegar in a serving bowl. Season with salt and set aside, or if you like your salsa very smooth, pulse it in a blender to your desired consistency. For the fresh corn pico: Toss together the cilantro, scallions, tomatoes, jalape?os, lime zest and juice and corn in a serving bowl. Season with a big pinch of salt. Cover all 3 salsas, venting the corner of the salsa verde. Chill for 1 hour before serving with your favorite chips. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 11114,"Roasted Beet Salad with Grated Blue Cheese 2 cups tangerine juice, or orange juice 1 1/2 teaspoons lemon juice 1/2 cup extra-virgin olive oil Pinch gray salt 3 medium yellow beets (about 1 pound), stems removed 3 medium red beets (about 1 pound), stems removed 2 tablespoons extra-virgin olive oil Gray salt and freshly ground black pepper 4 cups baby leaf spinach 1/4 pound whole piece blue cheese, frozen Napa-style Toasted Spice Rub Almonds, recipe follows 1 cup almonds 3 tablespoons Napa Style spice rub, recipe follows 1/4 cup fennel seeds 1 tablespoon coriander seeds 1 tablespoon peppercorns 1 1/2 teaspoons red pepper flakes 1/4 cup (1 ounce) pure California cl powder 2 tablespoons kosher salt 2 tablespoons ground cinnamon Instructions: In a 1-quart non-reactive saucepan, over medium high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve. Return to saucepan, and reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil and salt. Refrigerate for up to 1 1/2 weeks. Preheat oven to 350 degrees F. Place beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife. When cool enough to handle, peel them, slice thinly into round, and place in a dish. Remove wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the top of the beets. Garnish with almonds as desired. Blanch 1 cup almonds in boiling water, until the skins peel off. In an oven-proof skillet, heat 2 tablespoons butter, and add the peeled almonds. Sprinkle with Napa-style spice rub, and toss to coat. Place skillet in the oven and bake for about 6 to 7 minutes, or until light brown. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and cl flakes. Pour into a bowl and toss with the remaining ingredients. Chef's Note: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Keep the spice mix in a glass jar in a cool, dry place, or freeze. Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 11115,"Matt's Sriracha Pimento Cheese Dip 1 lb cheddar cheese, mild to aged, grated 1 jar (4 oz) pimentos, drained 1/2 cup mayonnaise 2 tablespoons sriracha Instructions: Add all ingredients to a food processor. Blend until well mixed. If your dip isn't quite spreadable feel free to add just a tiny bit of mayonnaise until it reaches the desired consistency. Serve with crackers, with celery, carrots, or on top of baked potatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 11116,"Scorpion Bowl 8 ounces guava juice 8 ounces pineapple juice
4 ounces passionfruit juice
4 ounces dark rum
4 ounces white rum
2 ounces gin
2 ounces lemon juice
2 ounces vodka
1 ounce grenadine or maraschino cherry syrup from jar
3 cups crushed ice
6 maraschino cherries
6 pineapple chunks
2 ounces 151 rum
Instructions: Combine the guava juice, pineapple juice, passionfruit juice, dark rum, white rum, gin, lemon juice, vodka and grenadine in a pitcher and stir. Pour into a scorpion bowl filled with ice and add the cherries and pineapple chunks. Add 6 straws. Pour the 151 rum into the shot well of the scorpion bowl and carefully light it on fire. Serve. ","[Rum, Dark Rum, Gin, Vodka]" 11117,"Fried Whole Red Snapper with Spicy cl Sauce 3 ounces fish sauce 6 ounces water 1 tablespoons cl garlic sauce 2 limes, juiced 2 ounces sugar 1 tablespoons cornstarch mixed with 2 tablespoons of water
2 tablespoons chopped scallion 2 cups vegetable oil 1 whole red snapper (about 1 1/2 pounds), scaled, eviscerated, and fins removed Salt and pepper Flour Serving suggestion: Steamed rice Instructions: Mix the fish sauce, water, cl garlic sauce, the lime juice, and sugar together in a small pan and bring to a boil. Fill a large heavy saute pan with 1-inch of oil and heat for 5 minutes until hot, but not smoking. Make 2 diagonal cuts on each side of the fish for ease of cooking. Salt, pepper, and flour both sides of the fish. Fish should be dry, as to not splatter oil when frying. Lower fish into oil, the oil should bubble vigorously. Cook 4 minutes on each side until golden brown. Check cuts on fish for doneness.
When fish is almost cooked, heat up sauce and stir in cornstarch mixture while sauce is boiling. Sauce should be slightly thick, but not lumpy. Remove fish from oil and slightly dry with paper towels. Add scallions to the sauce and pour over fish to cover. Serve with steamed rice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 11118,"Easy Turkey Lasagna 2 tablespoons olive oil 1 cup chopped yellow onion (1 onion) 2 garlic cloves, minced 1 1/2 pounds sweet Italian turkey sausage, casings removed One 28-ounce can crushed tomatoes in tomato puree One 6-ounce can tomato paste 1/4 cup chopped fresh flat-leaf parsley, divided 1/2 cup chopped fresh basil leaves 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1/2 pound lasagna noodles 15 ounces ricotta cheese 3 to 4 ounces creamy goat cheese, crumbled 1 cup grated Parmesan, plus 1/4 cup for sprinkling 1 extra-large egg, lightly beaten 1 pound fresh mozzarella, thinly sliced Instructions: Preheat the oven to 400 degrees F.
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 11119,"Lemon-Vanilla Bean Posset with Raspberries 1 cup raspberries 2 1/2 cups heavy cream 1/2 cup plus 1/2 teaspoon sugar 1 vanilla bean 1/4 cup freshly squeezed lemon juice (about 2 lemons) Instructions: Reserve 4 berries for garnish and divide the remaining berries among four 8-ounce mason jars or tempered glasses. Put 2 cups of the cream and 1/2 cup of the sugar in a small saucepan. Split the vanilla bean, scrape the seeds into the cream and drop in the bean halves. Bring the mixture to a boil over medium to medium-high heat and boil for 4 minutes, stirring occasionally and taking care that it doesn't boil over (which can happen really easily). Remove from the heat, discard the vanilla bean halves and stir in the lemon juice. Divide the cream among the glasses (the berries will float up to the top). Refrigerate until set, at least 3 hours or overnight. Before serving, gently whip the remaining 1/2 cup cream with the remaining 1/2 teaspoon sugar, and dollop over the possets. Top each serving with one of the reserved raspberries. (If you serve the possets the next day, you can let them warm for 20 minutes or so at room temperature before serving.) ","[Champagne, Prosecco, Sparkling Pinot Grigio, Cava]" 11120,"Swedish Meatballs 1 tablespoon unsalted butter 1/2 medium onion, finely chopped Kosher salt 1 1/2 cups breadcrumbs 1/3 cup milk 2 teaspoons dry sherry 1/2 teaspoon mustard powder 3 large eggs 1/2 pound ground pork 1/2 pound ground turkey 1 tablespoon honey 1/2 teaspoon ground allspice Freshly ground pepper Vegetable oil, for frying 3 tablespoons lingonberry or cranberry preserves 1/2 cup sour cream Chopped fresh dill, for topping Fresh pickled cucumber slices, for serving Instructions: Melt the butter in a medium skillet over medium-high heat. Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside. Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry and mustard powder in a large bowl until dissolved, then beat in 1 egg. Add the soaked breadcrumbs, the browned onion, the pork, turkey, honey, allspice, 2 teaspoons salt, and pepper to taste. Gently mix with your hands until combined. Dampen your hands; form the mixture into 36 small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. Put the remaining 1 cup breadcrumbs in a shallow dish. Whisk the remaining 2 eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet. Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes. Fold the lingonberry preserves into the sour cream and top with the dill. Skewer each meatball with a pickled cucumber slice and serve with the lingonberry cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 11121,"Spiced Fruit and Nut Granola 2 cups old-fashioned rolled oats 1/3 cup wheat germ 2 tablespoons Truvia? natural sweetener spoonable* 2 teaspoons pumpkin pie spice 1/4 teaspoon Diamond Crystal? kosher salt 2 tablespoons vegetable oil 2 tablespoons walnut oil 1/2 cup blanched almonds, coarsely chopped 1/2 cup dried apricots, chopped 1/4 cup dried dates, chopped 1/4 cup golden raisins or dried figs, chopped Greek Yogurt, serving suggestion *May substitute with 7 packets Truvia? natural sweetener Instructions:

1. Preheat the oven to 325 degrees F. In a medium bowl combine the oats, wheat germ, Truvia™ natural sweetener, pumpkin pie spice and salt. Add both oils and toss well to coat. Spread in a single layer on a parchment lined baking sheet. Bake until toasted, about 10 minutes. Stir in almonds and continue to bake until the nuts are toasted and the granola is dry, about 10 more minutes.
2. Remove from the oven, stir in the apricots, dates, and figs or raisins. Cool on the baking sheet. Serve over yogurt as desired. Store granola in a sealed container for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Barbera]" 11122,"Almond Milk and Berry Smoothie 1/2 medium banana, peeled and cut into chunks 1/4 cup frozen blueberries 1/4 cup frozen strawberries 1/4 cup chopped fresh mango 2 cups chilled unsweetened vanilla-flavored almond milk Instructions: In a blender, add the banana chunks, blueberries, strawberries, and mango. Blend until combined, about 30 seconds. Serve in chilled glasses with straws. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 11123,"Red Wine Vinaigrette 1/2 cup red wine vinegar 3 tablespoons lemon juice 2 teaspoons honey 2 teaspoons salt Freshly ground black pepper 1 cup olive oil Instructions: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. ","[Cabernet Sauvignon, Merlot, Pinot Noir]" 11124,"Fruit Platter Fig leaves Golden pineapple, peeled, cut in 8ths lengthwise, core removed and sliced crosswise Cantaloupe, peeled, cut in half and sliced Fresh blueberries Fresh strawberries Fresh raspberries Instructions: Arrange the fig leaves on a platter. Place the pineapple and cantaloupe on top of the fig leaves, and artfully arrange the blueberries, strawberries and raspberries over the top of the pineapple and cantaloupe. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 11125,"Fried New Potatoes Extra-virgin olive oil, for the potatoes 2 pounds baby Yukon potatoes Kosher salt and freshly cracked black pepper 4 cloves garlic, sliced Flakey salt, for serving Chopped fresh dill, for serving 1 lemon, for serving Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a heavy-bottomed Dutch oven over direct heat. Add a drizzle of olive oil along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until golden brown on all sides, 5 to 7 minutes. Add enough water to cover the potatoes halfway, close the grill and steam until the potatoes are cooked through and the water has evaporated, 10 to 12 minutes. Lightly smash the potatoes with a potato masher and drizzle with more olive oil. Cook until the potatoes are crispy on the bottom, about 5 minutes. Serve sprinkled with flakey salt and dill and a squeeze of lemon. (Alternatively, you can cook the potatoes over medium-high heat on a stovetop.) ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11126,"Stove Top Mac-n-Cheese 1/2 pound elbow macaroni 4 tablespoons butter 2 eggs 6 ounces evaporated milk 1/2 teaspoon hot sauce 1 teaspoon kosher salt Fresh black pepper 3/4 teaspoon dry mustard 10 ounces sharp cheddar, shredded Instructions: In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 11127,"Cheddar Biscuit Breakfast Sandwiches 2 cups all-purpose flour (270 grams) 2 teaspoons baking powder 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/2 cup (1 stick) cold unsalted butter, cut into pats (112 grams) 1 cup grated Cheddar (120 grams) 2 tablespoons finely chopped chives 1 1/4 cups plus 2 tablespoons buttermilk (310 milliliters plus 30 milliliters) 7 to 9 breakfast sausage links, casings removed (about 200 grams) Cooking spray 9 eggs 1/4 cup milk (60 milliliters) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup grated Cheddar (45 grams) 2 tablespoons finely chopped dill 1/2 cup halved cherry tomatoes (98 grams) Instructions: For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper. Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined. Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs. For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside. Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes. Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes. Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 11128,"Fudge Swirl Whipped Cream 1/2 cup Chocolate Fudge Sauce, recipe above Whipped cream Instructions: In spoonfuls, drizzle the Chocolate Fudge Sauce into the whipped cream, then gently fold in with a rubber spatula so the fudge is streaked through the cream. Chill for 15 minutes to set before serving.; ","[Chardonnay, Merlot, Cabernet Sauvignon]" 11129,"Peppermint Hot Cocoa 1 packet hot cocoa mix with 20 to 25 calories 1/2 ounce (1 tablespoon) sugar-free calorie-free peppermint-flavored syrup (recommended: Torani Sugar Free) 10 mini marshmallows Instructions: In a large mug or glass, combine cocoa mix with 1 cup of hot water, and stir to dissolve. Add syrup and mix well. Top with marshmallows and sip away!
","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 11130,"Roasted Rack of Lamb with Rosemary Jus 2 racks domestic lamb, chine removed Salt and freshly ground black pepper 1 tablespoons shallot, minced 1 teaspoon garlic, minced 2 cups Merlot 2 cups demi-glace Arrowroot 2 tablespoons chopped rosemary Garlic Bread Pudding, recipe follows Sauteed wild mushrooms and seasonal green vegetable 2 tablespoons olive oil 1 cup chopped onion 1/2 cup chopped celery 1/2 carrot, finely chopped 1/2 red bell pepper, chopped 1/2 scallion, chopped 1 tablespoon minced garlic 1 tablespoon rosemary, finely chopped 8 whole eggs 3 eggs, separated 1 quart heavy cream 2 heads roasted garlic, recipe follows 3 cups sourdough bread, crust removed, cut into 1-inch cubes, and air-dried overnight 2 heads garlic 1 cup milk Salt and freshly ground black pepper Instructions: Remove the fat cap from the lamb racks, leaving a thin layer of fat on top of the meat, and clean the fat and skin from the bones and wrap the bones in aluminum foil. Cut the racks in half (leaving you with 4 (4-bone) servings). Heat a large skillet over high heat, season the racks with salt and pepper and sear fat side down in the hot skillet until well browned. Turn the racks, fat side up and place in a 350 degree F oven for about 30 minutes. You can use a probe thermometer to check the temperature. (At Siro's we roast the racks in a 325 degrees F convection, 20 to 25 minutes to get to medium). When the racks are at the desired temperature, remove from the oven and let rest for 5 minutes. While the lamb is roasting, heat a saucepan over medium-high heat and saute the shallots and garlic until soft. Add the Merlot, turn the heat down to medium, and reduce by half. Heat the demi glace and rosemary in another saucepan and let simmer slowly for twenty minutes. Stir in the reduced Merlot mixture a little at a time into the simmering demi-glace until you can just begin to taste the wine in the sauce. At this time we combine a little arrow root with cold water and stir it into the sauce to give the sauce a little bit of a shine and some thickening. Season with salt and pepper. To serve, ladle the sauce onto 4warm plates, cut the lamb in half and serve with Roasted Garlic Bread Pudding, Sauteed wild mushrooms, and a seasonal green vegetable. Set a skillet over medium heat and add 2 tablespoons oil. When hot add the onion, celery, carrot, bell pepper, scallion, and minced garlic. Cook until the vegetables begin to soften, mince the rosemary and briefly rub in your hand before adding to the vegetables. Cook for 2 more minutes, season with salt and pepper and let cool. Combine the whole eggs with the egg yolks and beat well. Stir in the heavy cream and the roasted garlic puree until well blended. Combine the cream mixture with the vegetables and the dried bread cubes and mix well. Allow the mixture to stand overnight, covered in the refrigerator. Beat the egg whites until stiff and fold into the bread pudding one third at a time and mound in a greased large muffin tin (you should get 4 to 6). Bake in a 350 degree F oven 45 to 60 minutes until golden brown. 3/4 cup olive oil To roast garlic, cut the tops off the garlic heads and simmer in 1 cup of milk for 10 minutes. Drain, season with salt and pepper, and combine garlic with 3/4 cup oil. Place in a tightly covered pan and roast for 2 hours in a 275 degree F oven. Uncover and let cool. Strain the oil to remove unwanted garlic skin. Squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 11131,"Portobello Mushroom \Fries
4 large portobello mushroom caps Extra-virgin olive oil, for drizzling, plus 1/4 cup Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper 2 eggs, beaten 1/4 cup flat-leaf parsley, chopped 1 cup Italian bread crumbs 1/2 cup shredded or grated Parmesan Instructions: Preheat a grill pan over medium high to high heat. Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper. Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes. Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook \fries\ over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. \Fries\ will brown in 2 or 3 minutes on each side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 11132,"Sunny's Easy Chicken and Dumplings 1/4 cup unsalted butter, plus 1 tablespoon 1 medium onion, chopped 3 cloves garlic, chopped 1 whole (5- to 6-pound) chicken, skin on, cut into 8 pieces, including neck 6 cups water 6 cups low-sodium chicken stock 5 to 6 fresh thyme sprigs, plus 1 tablespoon chopped leaves Small bunch parsley stems, plus 1 tablespoon chopped leaves 2 fresh sage sprigs, plus 1 tablespoon chopped leaves 1 teaspoon whole black peppercorns 1 stalk celery, trimmed and halved crosswise 2 to 3 cups all-purpose flour, plus 1 tablespoon 1 tablespoon kosher salt, plus more for seasoning Instructions: In a large stockpot over medium-high heat, melt 1/4 cup butter and lightly saute the onions and garlic, about 3 minutes. Add the chicken, water, and stock, making sure liquid covers meat. Tie the thyme sprigs, parsley stems, and sage sprigs together and add to the pot along with the peppercorns, and celery. Bring to a boil, then reduce the heat and simmer the chicken until it is \fall of the bone\ tender, about 30 minutes, skimming off scum as it simmers. Remove the chicken from the pot to a cutting board and let cool. Remove the herb bundle and the celery and discard. Reserve the stock. When the chicken is cool enough to handle, pull it from bones and cut into bite-sized pieces.
In a large bowl, mix together 2 cups of flour with the remaining chopped herbs and the tablespoon of salt. Make a well in the middle and pour 1 cup of the reserved chicken stock, including fat, into the well. Using a fork, slowly stir the stock into the flour. Repeat, adding more flour and/or stock until a soft, doughy consistency is reached. Add more flour, 1 tablespoon at a time, if it gets too sticky. On a lightly floured surface, roll the dough out to 1/8 to 1/4-inch thickness. Use a pizza cutter or sharp knife to slice the dough into 2-inch squares, then cut the squares in half on the diagonal into triangles.
Return the stock to a simmer and slowly add the dumplings, allowing some excess flour to remain on the dumplings to increase the body of the broth. Be careful not to let the dumplings touch as they are added to the pot. Cook until the dumplings rise to the surface. If the broth does not thicken to your liking, mix together 1 tablespoon of butter and 1 tablespoon flour in a small bowl with a fork. Slowly add the mixture into the broth to help thicken the soup. Stir in the reserved chicken and ladle into serving bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11133,"Chili Rice 3 tablespoons canola oil 1 red onion, minced 1 jalapeno, seeded, minced 1 green bell pepper, minced 1 red bell pepper, minced 2 tablespoons garlic, minced 1 cup Roma tomatoes, diced 3/4 pound ground beef or turkey 2 cups long-grain rice 8 ounces kidney beans 2 cups chicken stock 1 1/2 cups water 1 teaspoon paprika 1 tablespoon chili powder 1 tablespoon salt 1 teaspoon freshly ground black pepper 3 tablespoons green onion, sliced, for garnish Instructions: In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned. Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes. Fluff with fork and garnish with green onions. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 11134,"Hot Pepper Honey Cornbread 2 cups yellow cornmeal 1 cup all-purpose flour
1 tablespoon baking powder
Kosher salt
1 hot cl pepper, such as serrano, Fresno or jalapeno, thinly sliced
1 cup (2 sticks) unsalted butter, at room temperature
2 cups buttermilk
2 large eggs, lightly beaten
3/4 cup honey
1/2 teaspoon cayenne
Instructions: Preheat the oven to 400 degrees F. Put a10-inch cast-iron skillet into the oven to heat. Whisk together the cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl. Add the sliced peppers and toss to coat. Remove the skillet from the oven and add 1 stick of the butter to the skillet to melt. Pour into a bowl. Add the buttermilk, eggs and 1/2 cup of the honey to the bowl and whisk together. Stir the buttermilk mixture into the dry mix, then pour the combined batter into the hot skillet. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. While the cornbread is cooling, mix the remaining stick of butter and 1/4 cup honey with the cayenne and a pinch of salt in a small bowl until completely combined. Serve the cornbread with the hot honey. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 11135,"Tablescape Center Piece - Golden Cake Topper Centerpiece 1 (18.25-ounce) box golden butter cake mix (recommended: Duncan Hines) 3 eggs 1 stick unsalted butter, room temperature 1 1/4 cups milk 1/3 cup dulce de leche 1 (16-ounce) can vanilla frosting 1/4 cup dulce de leche 1/4 to 1/2 cup confectioners' sugar 2 different sizes gold dragees, for decorating Instructions: Preheat the oven to 350 degrees F. Spray a 6 by 3-inch high cake pan with nonstick cooking spray and set aside.
In a large mixing bowl, combine the cake mix, eggs, butter, and milk. Using a hand mixer, beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated. Fold the dulce de leche into the batter, but do not completely incorporate. Fill the cake pan 2/3 of the way to the top. Make cupcakes with the remaining batter. Line a muffin tin with paper liners and using an ice-cream scoop, fill the muffin tins with batter. Bake the cupcakes for 10 to 12 minutes, and the cake for 20 to 25 minutes. The tops should be golden brown, and a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool 10 minutes before unmolding and cooling completely on a wire rack, right side up.
Frosting: In a mixing bowl, beat together the vanilla frosting and the dulce de leche until well incorporated. Add enough confectioners' sugar to make the frosting thick but spreadable.
To decorate the cake, use a serrated knife to cut the top of the cake to make it flat. Adhere the cake to a 6-inch cardboard cake board, and ice the top and sides of the cake with frosting in a swirl pattern. Decorate the top with gold dragees, and the number candles. Frost the cupcakes and arrange them on a serving platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11136,"Fresh Peach Crostata Prepared pastry dough (uncooked), enough for a 9-inch pie pan 4 large peaches, thinly sliced 1/2 cup sugar 2 tablespoons all-purpose flour 1 tablespoon butter 1 whole egg, beaten Ice cream, for serving Instructions: Preheat oven to 375 degrees F. Prepare a baking sheet by lining it with parchment paper. Set the uncooked pie dough onto the baking sheet. In a bowl, gently mix peaches, sugar, and flour together. Pour fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge. Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough. Brush pastry with the beaten egg and place the pat of butter on top of the fruit mixture. Bake for 30 to 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack and serve warm or at room temperature with your favorite ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11137,"Wabo-Jito Splash raspberry puree (or 5 to 6 fresh raspberries) 8 to 10 fresh mint leaves plus more, for garnish 1 lime, juice Ice 2 ounces silver tequila (recommended: Cabo Wabo Silver) Splash sweet and sour mix Soda Water Fresh raspberries, for garnish Instructions: In a shaker, combine the raspberry puree, mint and lime juice. Add ice, tequila, splash sweet and sour mix. Pour into a cocktail glass and add soda water. Garnish with fresh raspberries and mint leaves. ","[Tequila, Mezcal, Cava, Prosecco]" 11138,"Meatloaf for a Large Family Gathering 1/2 cup finely chopped onions 1/2 teaspoon salt 1/4 cup finely chopped red pepper 1 1/2 cups bread crumbs 2/3 cups cream 2 eggs (beaten) 1 1/4 pounds ground beef 3/4 pounds Italian sausage, casings removed 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon black pepper Mustard Glaze, recipe follows 1/2 cup mustard 1 tablespoon brown sugar 1/4 teaspoon cider vinegar Instructions: Preheat oven to 350 degrees Fahrenheit. Combine all ingredients in large mixing bowl and mix for about ten minutes. Place meatloaf into loaf pan and cover with Mustard Glaze. Cook for 1 1/2 hours. In a small bowl, mix all the ingredients together. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 11139,"Coconut Ghost Treats TM 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows

• OR - 4 cups miniature marshmallows 6 cups RICE KRISPIES? cereal flaked coconut canned frosting or decorating gel assorted candies Instructions: In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ghost shape. Cool. Decorate with coconut, frosting and/or candies. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. ","[Chardonnay, Sauvignon Blanc, Moscato, Sparkling Shiraz]" 11140,"New England Style Corned Beef 3 to 4 pounds fresh uncooked corned beef brisket Water 2 tablespoons black peppercorns 6 carrots, peeled, thickly sliced 2 large turnips, peeled and quartered 12 small white onions, peeled with root end left intact 16 small new potatoes, scrubbed 1 small cabbage head, outer leaves removed, quartered Instructions: Place beef in large pot and cover with water. Add peppercorns. Bring to a boil, reduce heat, and simmer for 3 1/2 to 4 hours, until fork tender and meat easily releases when pierced. Add vegetables to simmering pot, in stages, during final hour of cooking time: Add onions with one hour of cooking time remaining; carrots and turnips with 45 minutes remaining; cabbage with 30 minutes remaining; and potatoes with 20 minutes remaining. Serve with mustard, pickles, and country rye bread.; ","[Chardonnay, Riesling, Merlot, Pinot Grigio]" 11141,"BBQ Chicken 3 pounds chicken leg quarters 2 1/2 cups barbecue sauce (recommended: Butch's Smack Your Lips Mild BBQ Sauce) 1/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust) 1/4 cup apple cider vinegar Instructions: Put the chicken in a non-reactive bowl. Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken. Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight. Preheat the oven or smoker to 225 degrees F. Remove the chicken and shake off the excess marinade. If cooking in an oven, place on a rack over a pan to catch drippings. If cooking in a smoker, place directly on a rack. Use your favorite wood, I use New Jersey hickory. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours. Remove the chicken from the rack and place it in a foil pan. Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour. Remove the chicken from the pan and finish off on a grill. Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it). Serve immediately. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 11142,"Salisbury Steaks with French Onion Gravy EVOO for liberal drizzling 2 tablespoons butter 2 large onions, sliced Salt and coarse black pepper Ground thyme 1 bay leaf 2 pieces stale white bread, crust trimmed Milk or half-n-half About 1 2/3 pounds ground sirloin 1 large egg, beaten 1/4 cup Worcestershire sauce 3 tablespoons grated onion 2 tablespoons flour 1/2 cup dry white wine 1 cup beef stock Watercress, for garnish, optional Instructions: Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes. Meanwhile, soak the bread in milk or half-n-half. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble into crumbs as you add to the bowl. Add the Worcestershire and grated onion to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about 15 minutes, turning occasionally. Transfer the meat to a plate. Sprinkle the flour over the caramelized onions, stir 1 minute. Deglaze the pan you cooked the meat in with the wine and pour into the onions. Add the beef stock and thicken a moment. Serve the gravy over the Salisbury steaks. Garnish with a little watercress, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 11143,"S'mores Muffins 1 cup milk chocolate chips 1 cup all-purpose flour 1 1/2 cups graham cracker crumbs (from about 15 whole crackers) 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup sugar 1 stick unsalted butter, melted 1/2 cup whole milk 1 teaspoon pure vanilla extract 2 large eggs 3/4 cup marshmallow cream Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Toss the chocolate chips with 2 teaspoons flour in a small bowl; set aside. Whisk the remaining flour, the graham cracker crumbs, baking powder and salt in a large bowl. Whisk the sugar, melted butter, milk, vanilla and eggs in a medium bowl until smooth; stir into the flour mixture until just combined. Stir in the chocolate chip mixture. Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Top each muffin with 1 tablespoon marshmallow cream. Let set 10 minutes. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 11144,"Lemon Curd 4 lemons, zested and juiced 1 stick butter, cut into pats and chilled 5 egg yolks 1 cup sugar Instructions: Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 11145,"Second Time Around Risotto Cakes 1 cup cooked risotto 1 egg, lightly beaten 1/2 to 3/4 cup fresh bread crumbs 2 tablespoons Prosciutto cut into slivers Salt and freshly ground black pepper 2 tablespoons butter Instructions: Mix the risotto, egg, half of the bread crumbs, and Prosciutto; season with salt and pepper. Form the mixture into small 3-inch cakes. Coat both sides of the cakes with the remaining bread crumbs. Saute the cakes in butter for about 3 minutes a side; serve as a main course, with salad. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 11146,"Cataract City Shrimp and Scallops with Tropical Salsa Falls 2 tablespoons rum, plus 2 ounces 2 tablespoons cornstarch 20 (U/10 size) shrimp, peeled and cleaned 20 large scallops, washed and dried 2 tablespoons clarified butter 2 tablespoons scallions, chopped 4 ounces mango, chopped 4 ounces cleaned pineapple, chopped 3 ounces pineapple juice 4 ounces coconut juice Sea salt and freshly ground black pepper Shredded coconut, toasted, for garnish Tropical Salsa Falls, recipe follows 1/4 cup peeled, chopped pineapple 1/4 cup finely chopped mango 1/4 cup seeded and finely diced papaya 2 tablespoons chopped cilantro 1-ounce lime juice 1 jalapeno pepper, seeded and chopped 1-ounce scallion, chopped Instructions: Whisk together cornstarch and 2 tablespoons rum in a bowl. Add shrimp and scallops, toss to combine well, and soak for 5 minutes. Heat a saute pan over medium-high heat. Add clarified butter and heat. Remove seafood from rum/cornstarch mixture and saute until tender. Add scallions, mango and pineapple chunks and saute for an additional 2 minutes. Remove the pan from the heat and carefully deglaze with rum. Return to the heat and cook until alcohol is burned off. Add pineapple juice and coconut milk. Simmer for 3 minutes. Season with sea salt and freshly ground pepper. Garnish with toasted shredded coconut. Finish plate decoration with Tropical Salsa Falls. Combine all ingredients and set aside to let flavors \marry.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 11147,"Blueberry Mojito 16 blueberries 20 mint leaves 4 lemon wedges 4 lime wedges Crushed ice 1 ounce fresh lime juice 2 ounces fresh lemon juice 8 ounces of your favorite rum (aged) 4 ounces cold water 1/4 cup plus 2 teaspoons of Truvia? natural sweetener spoonable* *or 16 packets of Truvia? natural sweetener Instructions: Muddle the blueberries, mint leaves and lemon and lime wedges in a cocktail shaker. Add the crushed ice, lemon and lime juice, rum, water and Truvia® natural sweetener and shake well. Strain over cubed or crushed ice and garnish with lemon wedge and mint sprig. ","[Rum, Cacha?a, Mezcal]" 11148,"Warm Goat Cheese and Pancetta Salad 1 tablespoon chopped garlic 1 tablespoon chopped fresh thyme leaves Freshly ground black pepper 1/4 cup cider vinegar 2 tablespoons porcini oil Grey salt 6 cups mixed greens, such as frisee and baby spinach 5 ounces fresh goat cheese 1/4 cup dried cherries 3 tablespoons olive oil 1/4 pound pancetta, cut into 1/4- inch dice Instructions: In a small bowl, combine dried cherries with warm water to cover. Set aside to soften. In a medium skillet over medium-low heat, add 1 tablespoon olive oil and pancetta. Cook until fat is rendered, about 6 minutes. Drain pancetta on paper towels and discard all but 1 tablespoon of fat from the skillet. Add 2 tablespoons of olive oil to the skillet and increase heat to medium-high. Return pancetta to pan and cook until crispy. Add garlic and cook until just golden, about 1 minute. Reduce heat, add thyme and stir well. Add 15 good turns of black pepper. Add vinegar, return pan to heat, and deglaze pan, scraping up all the brown bits that cling to the bottom and sides of the pan. Simmer until vinegar reduces by half. Whisk in porcini oil. Season with salt. Put mixed greens in a salad bowl. Crumble the goat cheese over the greens. Quickly toss mixture with pancetta dressing so greens barely wilt. Drain cherries. Add cherries, toss again. Immediately transfer to plates and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 11149,"Piadine with Grilled Chicken and Spinach Salad Olive oil 4 (8-ounce) boneless chicken breasts 1 1/2 tablespoons extra-virgin olive oil 2 pounds store-bought pizza dough, rolled out into rounds All-purpose flour, for dusting work surface Coarse cornmeal, for sprinkling on baking sheets 1 tablespoon garlic rub 8 cups loosely packed baby spinach leaves 1 1/2 cups diced fresh mozzarella cheese 1 1/2 cups fresh tomato wedges 1/4 cup red onion, slivered 1/3 cup freshly grated Parmesan About 1/2 cup Whole Citrus Vinaigrette or your favorite vinaigrette Gray salt and freshly ground black pepper Instructions: Preheat the grill or grill pan. Carefully oil the grill or grill pan with a cloth dipped in a little olive oil. If using a grill, have the grilling surface 8 to 10 inches above the embers. Regulate the amount of coals under the grill so that it maintains a consistent medium-hot heat (the oil on the grill will begin to smoke). Prepare the chicken. Coat each chicken breast with the extra-virgin olive oil. Season each side evenly with a little salt and pepper. Place the chicken on the grill, skin side first, and cook for 4 to 5 minutes. Turn over and continue to cook in the same manner another 4 or 5 minutes until the meat is slightly firm to the touch. Season 1 side evenly with the roasted garlic rub. Remove from the heat and reserve until cool. Cut the chicken with the grain into bite-size pieces. Reserve. Divide the dough into 6 balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes. With a rolling pin, roll each ball into a circle 8 or 9-inches in diameter and about 1/8-inch thick and place on a cookie sheet that has been sprinkled with cornmeal (to keep the dough from sticking). On a clean grill surface (use a wire brush then oil again as before) gently lay the piadine on the grill and cook until the bottom has set and is cooked, but not so well done that it is not pliable, about 4 minutes. Turn the crust and cook on the second side. The cooking time will vary with the heat of the grill. Remove crusts. Meanwhile, toss together the spinach, mozzarella, tomato wedges, red onion, Parmesan and chicken. Toss with vinaigrette to coat the greens and taste for seasoning with salt and pepper. Place the crusts on plates and divide the salad among them. Serve \open face.\ Diners should fold their piadine in half and eat without utensils! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 11150,"Potato Salad Fra Diavolo 2 1/2 pounds baby Yukon gold potatoes, halved Salt 1 tablespoon ground fennel 1 tablespoon smoked sweet paprika 2 tablespoons chili powder 1 tablespoon grill seasoning or coarse salt and pepper 2 tablespoons grainy mustard 2 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 1 small red onion, chopped 3 to 4 ribs celery with leafy greens, finely chopped A generous handful fresh flat-leaf parsley, coarsely chopped 3 tablespoons chopped yellow hot pepper rings Instructions: Place potatoes in pot, cover with water, bring to a boil then salt the water. Cook potatoes 12 to 15 minutes until tender. While potatoes cook, combine spices and mustard with vinegar, whisk in EVOO and add the onions, celery and parsley to the bowl. Drain potatoes and toss them in dressing while they're still hot, they'll absorb more dressing and flavor. Garnish salad with chopped hot peppers. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 11151,"Easy Sirloin Thai Salad 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1 pound) 1 (5-ounce) container prewashed fresh herbs and greens lettuce mix (about 8 cups) 1 ripe mango, sliced 1 small ripe avocado, sliced 1/2 cup shredded carrot 1/2 cup diced red and/or yellow bell pepper 1/2 teaspoon coarse sea salt 2 tablespoons dry roasted peanuts, chopped (optional) Lime wedges Dressing: 3 tablespoons agave nectar or honey 2 tablespoons creamy or chunky natural peanut butter 2 tablespoons hot water 1 tablespoon reduced-sodium soy sauce 1 tablespoon rice or white vinegar 1 teaspoon sesame oil Instructions:

1. Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 2) Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce. 3) Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired. ","[Syrah, Pinotage, Tempranillo, Garnacha]" 11152,"Red Chicken Curry 4 tablespoons chopped garlic 3 tablespoons chopped shallots 2 tablespoons fresh galangal 2 tablespoons fresh ginger Rind of 1 kaffir lime (substitute regular lime zest or kaffir lime leaf) 2 tablespoons ground dried red chilies Fish sauce, to taste 2 tablespoons roughly chopped holy basil leaves (if unavailable, sweet basil can be used) 1 cup coconut cream 3 boneless chicken breasts, sliced into small chunks 2 cups coconut milk 2 tablespoons fish sauce 1 cup chopped baby eggplant 1 Thai red chili, stemmed, seeded, and thinly sliced Steamed rice, for serving Instructions: To make the paste, grind and mash all the ingredients together in a mortar until a thick, red paste is formed. To make the curry, first heat the wok until very hot and add the coconut cream until it begins to boil. Then, add the chicken and curry paste and fry together for a few minutes. Next, add the coconut milk, fish sauce and baby eggplant along with the fresh chilies and simmer for 10 minutes. Remove from the heat and serve with steamed rice. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 11153,"Clementine Sprinkle Cake 1/2 cup vegetable oil, plus more for greasing the pans One 15.25-ounce box confetti vanilla cake mix
   3 large eggs
   5 clementines, 4 zested and juiced (about 1 tablespoon zest and 1/4 cup juice), 1 thinly sliced
   3 sticks salted butter, at room temperature
   6 cups powdered sugar
   Orange food coloring
   Multi-colored sprinkles, for decorating
   Instructions: Preheat the oven to 350 degrees F. Oil the bottom and sides of two 8-inch cake pans. Combine the cake mix, eggs, vegetable oil and 1 cup of water in a large bowl. Stir in half of the clementine zest and juice. Pour into the prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 5 minutes, then invert onto a rack and cool completely. While the cakes cool, make the frosting. In a stand mixer fitted with a whisk attachment, beat the butter until light and fluffy, about 2 minutes. Add half of the powdered sugar and carefully mix until thoroughly incorporated. Add the remaining powdered sugar and mix again until fully combined. Add the remaining clementine juice and zest, then beat until light and fluffy, about 2 more minutes. Add the food coloring to achieve your desired color, starting with a few drops and adding until you get the color you like. Place 1 cooled cake layer on a cake stand or plate. Top with about 1/2 cup frosting and spread evenly. Top with the remaining cake layer. Spread the remaining frosting all over the top and sides of the cake. Sprinkle the top and sides of the cake with sprinkles. Take the thin slices of clementine and make a slit halfway through. Twist the slices and place on the top of the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 11154,"Pineapple Upside Down Cornbread Muffins Nonstick cooking spray, for the muffin pan 3 tablespoons dark brown sugar
2 tablespoons unsalted butter
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
2 cups fresh pineapple, cut into 1/2-inch pieces
1/2 cup boiling water 1/2 cup fine yellow cornmeal
3/4 cup buttermilk
1 large egg, lightly beaten
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
Flaky sea salt, for garnish
Instructions: For the pineapple: Preheat the oven to 450 degrees F. Grease a 12-cup muffin pan with cooking spray. Combine the brown sugar, butter, allspice, kosher salt and cinnamon in a skillet over medium-low heat and cook until bubbling. Add the pineapple, stir to coat and cook until the liquid has nearly evaporated and the caramel has deepened in color, about 7 minutes. For the muffins: Meanwhile, working quickly, whisk the boiling water into the cornmeal in a large bowl until you get a stiff mash. Whisk in the buttermilk, stirring until smooth. Stir in the egg, then add the flour, granulated sugar, baking powder, kosher salt and baking soda and mix until just incorporated. Add 2 to 3 pieces of the pineapple to the bottom of each muffin cup. Evenly divide the cornbread mixture among the muffin cups, filling each three-quarters of the way full. Bake for 15 minutes. Cool on a wire rack for 5 minutes. Use a paring knife to remove each muffin, flipping it to reveal the caramelized pineapple before placing on a plate. Sprinkle with flaky sea salt and serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11155,"Provencal Shellfish Stew 2 tablespoons extra-virgin olive oil 1 medium onion, diced 1/2 medium head fennel, diced 4 cloves garlic, smashed 1/4 teaspoon red pepper flakes, or to taste Pinch saffron threads 3/4 cups dry white vermouth 1 (14-ounce) can plum tomatoes, with their juice 3/4 cup water 2 (1 by 3-inch) strips fresh orange zest 1 bay leaf 12 littleneck clams, scrubbed 8 ounces medium sea scallops, foot removed, if necessary 8 ounces medium shrimp, peeled and deveined 1 teaspoon red wine vinegar 1/4 cup chopped fresh parsley leaves Kosher salt Instructions: Heat the olive oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the garlic, pepper, and saffron and cook another minute. Stir in the vermouth and simmer until reduced by about half. Lightly crush the tomatoes through your fingers into the pot; stir in their juices, add the water, orange zest, bay leaf, cover, and simmer until the flavors come together, about 20 minutes. Adjust the heat so that the broth simmers briskly. Stir in the clams, cover the pot, and cook until they just begin to open, 6 to 8 minutes. (To keep the clams from overcooking, transfer any fully opened ones to a bowl.) Add the scallops and shrimp and cook, uncovered, until they are just cooked through and opaque, 2 to 3 minutes more. Stir in the vinegar, parsley, and return any of the cooked clams along with their juices. Season with salt, if needed. Divide stew and shellfish among 4 warm bowls. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11156,"Flaky Pie Dough 2 1/2 cups (about 11 ounces) all-purpose bleached flour 1/2 teaspoon salt 1/4 teaspoon baking powder 16 tablespoons (2 sticks) cold unsalted butter 4 to 6 tablespoons cold water Instructions: To mix the dough by hand, combine flour, salt and baking powder in a medium-sized mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, a tablespoon at a time, until the dough holds together easily. To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible -- about 15 pulses in all. Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, a tablespoon at a time, until the dough holds together easily. Turn the dough out onto a lightly floured surface and form it into a disk. Wrap and refrigerate the dough until firm, or until you are ready to use it, at least 1 hour, or up to several days ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11157,"Carne Seca Rosti 5 pounds top sirloin roast 1 pound kosher salt, plus 2 tablespoons Vegetable oil 2 cups diced onions 1 cup minced garlic 2 cups diced tomatoes 2 cups chopped fresh cilantro 10 pounds shredded potatoes 2 teaspoons black pepper 2 1/2 pounds Catupiry cheese, in a pastry bag 20 jarred Sweety Drop peppers, for serving 10 teaspoons dried parsley, for serving Instructions: Cut the top sirloin into 2-inch cutlets. Thoroughly salt the cutlets on all sides and refrigerate, covered, in a large container, adding more salt every 24 hours, until the meat is dehydrated, 3 to 5 days. Rinse the salt from the cutlets and place into a clean container. Cover with water and return to the refrigerator for 24 hours, changing the water every 4 to 6 hours. Cut the cutlets into big chunks and put into a pressure cooker. Fill with enough water to just cover. Cook for 40 minutes. Turn off the heat and allow the pressure cooker to release all the pressure before opening. Transfer the meat to a bowl and pull into strips with a fork while still hot. Reserve. Pour 1 cup vegetable oil into a saucepan over medium heat. Add the onions and garlic, and cook until soft, about 2 minutes. Add the tomatoes and stir until soft, about 3 minutes. Transfer this mixture to the bowl with the meat. Add the cilantro and mix everything together well. Set the carne seca filling aside. In a separate bowl, combine the shredded potatoes, black pepper and 2 tablespoons salt. Mix well and set aside. In a 7-inch nonstick skillet, scoop 8 ounces of the shredded potatoes to form the base of the rosti. Layer with about 2/3 cup of the carne seca filling and top with another 8 ounces of the shredded potatoes. Place the skillet over high heat. Drizzle vegetable oil around the rosti (enough so that you can see it sizzling on the sides). Fry until golden brown, about 7 minutes, draining the oil halfway through (see Cook's Note). Flip the rosti and repeat this process. When both sides are golden brown, transfer the rosti to a paper-towel-lined plate to drain. Repeat with the remaining shredded potato and carne seca filling. To serve, top each rosti with about 4 ounces of the Catupiry, piped in a crisscross pattern. Place 2 Sweety Drop peppers in the center and sprinkle with 1 teaspoon of the dried parsley.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 11158,"Oatmeal Raisin Cookie Granola 1 3/4 cups old-fashioned rolled oats 1/2 cup raisins 1/2 cup golden raisins 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon freshly grated nutmeg 4 tablespoons unsalted butter, melted 3 tablespoons packed light brown sugar 3 tablespoons pure maple syrup 1 teaspoon pure vanilla extract Instructions: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla, cinnamon, salt and nutmeg in a large bowl. Add the oats, and toss until evenly coated. Spread out on a rimmed baking sheet. Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in both kinds of raisins. (The granola can be stored in an airtight container at room temperature for up to 5 days.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11159,"Tuscan Beef Stew with Polenta 3 tablespoons olive oil 1 red onion, cut into medium dice 3 carrots, peeled and cut into 1/2-inch pieces 3 stalks celery, cut into 1/2-inch pieces 2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes 2 1/2 cups dry red wine 8 sprigs fresh thyme 3 medium tomatoes, halved Salt and freshly ground black pepper 1 tablespoon olive oil 4 cups vegetable stock or broth 1 cup instant polenta Instructions: For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes. Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside. In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
Turn the polenta out of the bowl, slice, and serve alongside the stew. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 11160,"Veggie-rific Noodle-Free Lasagna 3 medium zucchini, ends removed, sliced lengthwise 1 large portabella mushroom, sliced into strips 1 large eggplant, ends removed, sliced lengthwise 2 cups canned crushed tomatoes 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon Italian seasoning 1 (16-ounce) package frozen chopped spinach, thawed, thoroughly drained and patted dry 2 tablespoons fat-free liquid egg substitute 1 cup fat-free ricotta cheese 1 tablespoon chopped fresh basil 1/4 teaspoon salt Dash ground nutmeg 1 cup ground-beef-style soy crumbles, thawed from frozen 1/2 cup shredded part-skim mozzarella cheese 1 tablespoon reduced-fat Parmesan-style grated topping Instructions: Preheat oven to 425 degrees F. Lay several paper towels next to the stove; as you cook the veggies, transfer them to the paper towels to drain excess moisture. Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Add zucchini, portabella mushroom, and eggplant, and cook until softened, about 2 minutes per side. Set aside. In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside. In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix thoroughly and set aside. Evenly coat the bottom of an 8-inch by 8-inch pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles. Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute mozzarella cheese and grated topping over the crushed tomatoes. Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes. Allow to cool slightly, cut into quarters, and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 11161,"Ovengoldand#174; Turkey Cutlet with Orange Sauce 3 slices Boar's Head Ovengold sup ? /sup Turkey Breast 1 tsp Boar's Head Delicatessen Style Mustard 1 tbsp Butter 1 Egg 2 tbsp Olive Oil 1 tbsp Italian Parsley, Chopped 1 tsp Rosemary, Minced 1/2 cup Flour, whole wheat 1 tbsp Honey 1-1/2 cups Italian-style breadcrumbs 1/2 cup Orange juice Instructions: In a large skillet, heat the oil over medium heat. Mix the breadcrumbs with the parsley. Beat the egg. While the oil heats, dip 1/2 inch thick turkey slices one at a time very lightly into the flour, then into the egg and then breadcrumbs. Cook 2 minutes per side or long enough to toast the breadcrumb topping and warm through the turkey. (drain on paper towels) Add the orange juice to the pan. Whisk in the mustard. Stir in the rosemary and honey. Stir to incorporate all the ingredients. Add the butter to make the sauce shimmery and smooth. Cut the cutlets in half and using a spatula, place a half cutlet onto an individual dinner plate that already has oven-baked potatoes (such as roasted spiced sweet potato wedges or white potato wedges) or mac n' cheese and a green of some kind. Top with the sauce and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11162,"Rice and Lentil Porridge with Peanuts, Coconut and Fried Shallots (Kichidi) 1 cup basmati rice 1/3 cup yellow moong lentils or red lentils
4 tablespoons ghee 2 dried bay leaves
1 teaspoon grated fresh ginger
1/4 teaspoon ground turmeric
2 teaspoons kosher salt 1 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
Big pinch hing (asafoetida) 1/4 cup dried unsweetened coconut flakes 1/4 cup roasted salted peanuts
1 large sprig fresh curry leaves, optional
Handful chopped fresh cilantro
Plain full-fat yogurt, for serving Instructions: Combine rice and lentils in a large bowl. Cover with water and swish around with your hands until water is cloudy. Pour off water, then cover again with fresh water and wash. Repeat this process until water runs clear, 3 to 4 times. Cover with water and set aside to soak for 15 to 20 minutes. Set a large stovetop pressure cooker over medium-high heat. Add 2 tablespoons ghee and the bay leaves. Allow to cook until leaves are sizzling. Meanwhile, drain rice and lentils in a strainer. Carefully add to the pressure cooker and stir well. Continue to cook, stirring often, for about 2 minutes, until the water has evaporated off the grains and they audibly sizzle. Add grated ginger, turmeric and 5 1/2 cups of water. Stir well and season with salt. Slide lid on the cooker. Turn heat to high and allow pressure cooker to come to high pressure. Immediately switch the heat off, and allow cooker to natural release for 15 minutes. Release any remaining pressure, then remove lid. The grains should be very soft. Remove bay leaves. Crush cumin seeds and peppercorns with a mortar and pestle or spice grinder. Warm remaining 2 tablespoons ghee in a small pan over medium-high heat. Add cumin seed mixture and hing and cook until aromatic. Add coconut, peanuts and curry leaves, if using. Cook, stirring often, until coconut turns golden brown. Immediately pour over the rice porridge. Get every last bit out! Sprinkle with cilantro and serve with bowls of cold yogurt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 11163,"Insalata Mista 1 small head romaine lettuce, trimmed, rinsed and patted dry 1 small head green leaf lettuce, trimmed, rinsed and patted dry 1 bunch arugula leaves, trimmed, rinsed and patted dry 1 small head radicchio leaves 1 seedless cucumber, sliced thin 1 red onion, thinly sliced 1 recipe mustard-red wine vinaigrette, recipe follows 1/4 cup red-wine vinegar 2 teaspoons Dijon mustard 1 garlic clove, minced Salt and pepper, to taste 3/4 cup extra virgin olive oil Instructions: Tear lettuce into bite-size pieces. In a large bowl toss lettuce with remaining ingredients. Toss salad with vinaigrette. In a small bowl whisk together vinegar, mustard, garlic, salt and pepper. In a slow stream add olive oil, whisking constantly. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11164,"Simple Birthday Cake with Marshmallow Frosting 10 tablespoons unsalted butter, plus additional for cake pans 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 teaspoons baking powder 2 1/2 cups all-purpose flour 2 eggs 1 1/3 cups granulated sugar 2 teaspoons vanilla extract 2 cups sour cream 1 1/2 cups coarsely chopped semisweet chocolate 5 tablespoons cool water, plus more for the double boiler 1/4 teaspoon cream of tartar 1 1/3 cups granulated sugar 2 egg whites, room temperature 1 tablespoon light corn syrup 1 teaspoon vanilla extract Instructions: Cake: Preheat the oven to 350 degrees F. Liberally butter the bottom and sides of 2 cake pans. Put a round of parchment paper into the bottom of each pan and coat them with butter. Put the pans on a baking sheet. Melt the 10 tablespoons of butter in a small pot over low heat. Remove the pot from the stove and allow it to cool slightly. Reserve. In a medium bowl, sift together the baking soda, salt, baking powder and flour. In a large bowl, beat the eggs, sugar, vanilla, and sour cream together until smooth. Add the flour mixture in small batches to the wet ingredients, whisking as you go to avoid the formation of lumps. Make a well in the center of the batter and pour in the melted butter. Whisk until smooth. Fold in the chopped chocolate Divide the batter between the cake pans and spread out to level the top. Gently tap the sides of the pan so the batter distributes evenly. Slide the baking sheet into the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove the pans from the oven and allow the cakes to cool briefly. Invert the cakes from the pans onto a baking sheet fitted with a wire rack and peel off the parchment paper. Allow them to cool for at least 45 minutes before frosting. Frosting: Pour some water, about 2 inches deep, into a saucepan to create a makeshift double boiler. Put the pan on the stove and bring the water to a gentle simmer. Dip the instant-read thermometer into the simmering water to clean any impurities off the end and to test that the thermometer works. In a clean, large mixing bowl, combine the 5 tablespoons of cool water, cream of tartar, sugar, egg whites and corn syrup. Gently lower the bowl over the simmering water. Turn off the heat under the pot. Use an electric hand beater to whip the whites over the water. Do not leave the egg white mixture unattended or stop beating any time during this process. After about 3 minutes, remove the bowl from the heat, set the beater down and quickly take the temperature of the egg whites. You want them to reach 140 degrees F. If you measure the temperature before they reach that point, immediately put the bowl of whites back over the water and resume beating until they are finished, an additional 2 to 3 minutes. Remove the bowl from the water and fold in the vanilla extract. It should look like marshmallow fluffiness. Set the frosting aside to allow the mixture to cool. Frost the cake by, as my father used to say, \glopping\ the frosting all over the top and the sides. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11165,"Indian Carrot Salad 1 1/4 pounds good-quality coarsely ground lamb 2 teaspoons garam masala Sea salt 1 pound carrots (mixed colors if possible), peeled 1 tablespoon sesame seeds A small bunch fresh cilantro, leaves picked A small bunch fresh mint, leaves picked 1 teaspoon cumin seeds 3 shallots or 1 small red onion, peeled 1 lemon, zested and juiced 1 heaped teaspoon freshly grated ginger Extra-virgin olive oil Naan bread Yogurt Lemon halves Instructions: This is a beautiful fresh Indian-style salad with a zingy crispness that goes wonderfully with spicy lamb. The dressed carrots can be served on their own with some added apple or celery for extra sweetness and crunch. Heat a large frying pan and fry your ground lamb until all the fat comes out of it. Add the garam masala and a good pinch of salt and give it a stir. Keep frying until the meat is lovely and crispy. Shave the carrots into long thin strips with a peeler or a mandoline slicer and set them aside. Heat a small frying pan over a moderate heat and toast the cumin seeds for 30 seconds - they will start to smell nutty and gorgeous. You're not trying to cook the seeds here, you're just waking their flavors up a bit. Put them into a pestle and mortar and grind them up. Put the pan back on the heat and toast the sesame seeds until golden. Transfer them to a plate. Slice your peeled shallots or onion wafer thin. As with all salads that contain onion, you don't want to be coming across great big chunks! If you don't feel confident about your knife skills, use the coarse side of a box grater instead. This will almost mush your onions to a puree, but at least you won't come across any big bits. To make your dressing, put the lemon zest and juice into a bowl and add the shallots or onion, grated ginger, ground cumin and a pinch of salt. Whisk everything together with about 5 tablespoons of extra- virgin olive oil. Pour the dressing over the carrots, add the cilantro and mint leaves, and mix it all together using your fingers. It's important that you have a little taste to check whether the dressing needs more lemon juice, oil or seasoning. Divide the crispy lamb between 4 plates and put the dressed salad on top. Sprinkle with the toasted sesame seeds. Served with naan bread, some yogurt and lemon halves, this makes a great snack! \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 11166,"Chocolate Fondue 1 banana 1 apple 1 (8-ounce) container strawberries, hulled 2 teaspoons orange juice 1/2 cup unsweetened natural cocoa powder 1/3 cup sugar 1/2 cup nonfat evaporated milk 1 teaspoon vanilla extract 2 ounces dark chocolate, (60 to 70 percent cocoa solids) finely chopped Instructions: Peel and cut the banana and core and slice the apple. Place the bananas slices, apple slices and strawberries in separate piles on a serving plate. Sprinkle the banana and apple slices with the orange juice and toss gently. Cover the fruit with plastic wrap and refrigerate while you make the fondue. In a medium saucepan whisk together the cocoa powder and sugar. Gradually pour in the evaporated milk and whisk well to make a paste. Place the saucepan over a low heat and cook, stirring constantly, until simmering. Remove from the heat and whisk in the vanilla and chocolate and stir until the chocolate is melted. The mixture will thicken as it cools slightly. Transfer chocolate to a fondue pot, and keep warm. Serve with cut fruit for dipping. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 11167,"Homemade Pretzel Buns with Butter and Ham 1 1/4-ounce (2 1/4 teaspoons) packet active dry yeast Kosher salt
4 tablespoons unsalted butter, melted plus 8 tablespoons unsalted butter, room temperature
3 1/4 cups unbleached all-purpose flour plus more for dusting
Coarse sea salt for sprinkling
1/2 cup baking soda
1 1/2 pounds thinly sliced French ham
2 cups arugula
6 ounces brie cheese, sliced
Instructions: Add 1 1/2 cups of lukewarm water and the yeast to a large bowl and allow the yeast to sit until foamy, about 5 minutes. Whisk in 1 teaspoon of salt and 1 tablespoon of the melted butter. Add the flour and stir with a wooden spoon to combine. Once the dough is shaggy, but mostly holding together, turn it out onto a lightly floured surface. Dust your hands with flour and knead the dough for about 3 minutes, adding more flour as needed to prevent sticking. Form the dough into a ball and place back inside the mixing bowl. Cover with plastic wrap or a clean kitchen towel and leave in a warm, dry place to rise until the dough has doubled in size, about 1 hour. Punch the dough down once to release some of the air bubbles. Turn the dough out onto a very lightly floured surface and divide the dough into 8 equal pieces with a pizza cutter or a sharp knife. Form each piece into a ball, and place seam side down. Let rise, uncovered, for 10 minutes. Meanwhile, line a rimmed baking sheet with parchment paper. Preheat the oven to 400 degrees F. Bring 12 cups of water and the baking soda to a light simmer in a large pot. Submerge 2 to 3 dough balls at a time into the simmering water using a slotted spoon. Let them sit in the water for 10 seconds per side. Carefully remove each roll, making sure to drain off as much liquid as possible and place on the prepared baking sheet. Using a sharp knife, make an X on the top of each roll. Brush the remaining melted butter on the rolls and sprinkle with a generous pinch of sea salt. Bake until golden brown, about 25 minutes. Remove from the oven and let rest for 10 to 15 minutes before slicing. To assemble the sandwiches: Slice each roll in half. Spread softened butter on each of the cut sides of the roll, using about 1 tablespoon of butter per roll. Delicately fold and layer ham on the bottom half of each roll. Top with brie and place about a 1/4 cup of arugula on top of the ham. Sandwich with the top buns. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 11168,"Spaghetti Omelet 6 to 8 ounces linguini, spaghetti, or other pasta, cooked and sauced or not sauced, leftover or freshly cooked, at room temperature 4 eggs lightly beaten Freshly ground black pepper to taste 1/4 cup freshly grated Parmigiano-Reggiano or pecorino, or a combination, to taste 1 tablespoon extra-virgin olive oil 1/2 cup diced salami 5 ounces sliced mozzarella Instructions: In a large mixing bowl, combine the pasta, the beaten eggs, the black pepper, and the grated cheese. Mix well. In a 8 to 10-inch nonstick skillet, heat the oil over medium heat and swirl it around to make it coat the bottom of the pan. Add half the pasta and spread it evenly in the pan. Place the sliced cheese and salami on top, but don't put any cheese within 1/2 inch of the edge. Add the remaining pasta and spread it to make sure it covers the bottom pasta layer and the sliced cheese. Cook over medium heat for 5 to 8 minutes, or until the bottom browns. Place a plate on top of the pan and reverse the frittata so it falls on the plate. Slip the frittata back into the skillet and cook the other side for another 5 to 8 minutes, until it browns. Serve hot, warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11169,"Rummy Pineapple Salsa 1/2 teaspoon whole coriander seeds 1/2 teaspoon whole cumin seeds 1/2 cup roughly chopped cilantro leaves 1/4 cup dark rum 1 green jalapeno, finely diced (seeded depending on desired spiciness) 1/2 medium white onion, finely diced (about 1/2 cup) 1/2 red bell pepper, stemmed, seeded and finely diced 1/2 pineapple, peeled, cored and cut into 1/4-inch chunks (about 2 cups) Juice and zest of 1 lime
Juice and zest of 1 lime Tortilla chips, for serving Instructions: Add the coriander and cumin to a small skillet and heat over medium heat. Swirl until the seeds are golden and slightly fragrant, about 3 minutes. Let cool slightly, and finely grind in a spice grinder. Combine the spices with the cilantro, rum, jalapeno, onions, red pepper, pineapple, lime juice and zest in a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips. ","[Sauvignon Blanc, Vermentino, Gruner Veltliner, Albari?o]" 11170,"Sweet and Savory Root Vegetable Stuffing 5 1/2 tablespoons unsalted butter, at room temperature, (2 of the tablespoons cut into 1/2-inch pieces) 3 tablespoons extra-virgin olive oil 4 medium carrots, peeled and cut into 1/2-inch cubes
3 medium parsnips, peeled and cut into 1/2-inch cubes 2 large leeks, white and pale green parts only, thinly sliced One 1-pound butternut squash, halved, peeled, seeded and cut into 1/2-inch cubes 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh thyme leaves 1 teaspoon ground allspice Two 6-ounce Granny Smith apples, unpeeled, cored and cut into 1/2-inch cubes
Zest of 1 large lemon 8-ounce loaf sourdough bread, cut into 1/2-inch cubes (about 6 cups) 3 large eggs, at room temperature, beaten 1 1/4 cups (6 ounces) dried cranberries 1/4 cup frozen apple juice concentrate, thawed 3/4 cup vegetable stock 5 ounces (about 2/3 cup) goat cheese, coarsely crumbled, optional Instructions: Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside.
In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil.
Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook stirring frequently, until the vegetables start to soften, about 15 minutes. Add the remaining olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly.
In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down. Bake for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11171,"Suzy's Sweet and Swine Pizza 7 ounces prepared pizza dough, divided into 2 balls All-purpose flour, for dusting 1 teaspoon olive oil 1 teaspoon crushed red pepper flakes 2 ounces prosciutto, chopped 1 cup finely chopped red onion 1 cup chopped fresh pineapple 1/4 cup reduced-fat shredded mozzarella Freshly ground black pepper Chopped fresh basil leaves, for garnish Instructions: Preheat the oven to 450 degrees F. On a lightly floured surface, roll out the dough balls to form 2 long rectangles and put them onto parchment lined baking sheets. Put the olive oil in a medium skillet over medium-high heat and add the red pepper flakes. Allow the flakes to sizzle and season the oil. Add the prosciutto and onion and cook until browned, about 7 to 10 minutes. Stir in the pineapple. Divide the mixture and spread it over the 2 pizza doughs. Top each pizza with half the mozzarella cheese and a few grindings of black pepper. Cook until the cheese is melted, about 7 to10 minutes. Sprinkle with fresh chopped basil for a flavor boost. Slice each pizza on the bias with a pizza cutter and serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 11172,"Kalbsnierentranchen Clarified butter 3 veal kidneys, trimmed of fat, cut into bite size pieces, about 1-inch Flour, to dust, seasoned with salt and pepper 1/2 cup beef stock 1 1/2 ounces dried Galco mushrooms, soaked in 1/2 cup cold water for 10 minutes 1 red pepper, diced 3 shallots, finely chopped 2 teaspoons tomato paste 1/4 cup brandy 1/2 cup white wine 1 teaspoon Dijon mustard 1 teaspoon English mustard 1 lemon, juiced 1/4 cup whipping cream Instructions: Heat clarified butter in saucepan. Lightly dust kidneys with seasoned flour and fry in hot butter. Turn over as they turn red on outside; set aside to drain. Heat beef stock in saucepan and reduce by 1/2. Drain mushrooms and add mushroom liquid to beef stock. In a separate pan, cook pepper and shallots in clarified butter on low heat. Add kidneys and stir, then add mushrooms. Stir in tomato paste, increase heat, add brandy and flame. Add white wine and reduced beef-mushroom stock. Mix together well and cook over medium heat. Add mustards and lemon juice and simmer 12 minutes. Lastly, add cream and increase heat again to heat through. ","[Champagne, Riesling, Gewrztraminer, Pinot Gris]" 11173,"Fettuccine Alfredo 4 tablespoons butter 5 tablespoons all-purpose flour
1/4 teaspoon ground cloves Pinch grated nutmeg
2 1/2 cups whole milk, warmed Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 12 ounces dried fettuccine
2 tablespoons olive oil
1/2 cup thinly sliced shallots
2 cloves garlic, finely minced
1/2 cup grated Parmigiano-Reggiano
1/2 cup grated Pecorino Romano cheese 1/4 cup finely minced fresh parsley Instructions: For the bechamel: In a medium saucepan, melt the butter over medium flame. Add the flour and whisk until the texture of wet sand is achieved. Lower the heat to low, add the cloves and nutmeg and cook for 2 minutes. Slowly whisk in the whole milk and bring the sauce to a simmer. Cook for 3 minutes, season with salt and pepper and set aside. For the fettuccine alfredo: Bring a large pot of water to a boil and season with salt. Add the pasta and begin to cook. Meanwhile, in a large saute pan, heat the olive oil over medium heat. Cook the shallots and garlic until soft, about 4 minutes. Add the bechamel sauce, along with 1 cup of the pasta water. When the pasta is 80 percent cooked, add it to the saute pan and simmer until the sauce is thickened and the pasta is al dente. Toss with the cheeses and parsley, and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 11174,"My Moorish Pork Chops A few sprigs fresh oregano or marjoram, leaves picked Sea salt and freshly ground black pepper A small handful raisins Good quality dry sherry Spanish extra-virgin olive oil 4 large, thick pork chops (approximately 12 ounces/350 g each), bone in, the best quality Trimmed fat from a few slices of pata negra (cured ham), and some pata negra offcuts (or 2 rashers smoked streaky bacon, roughly chopped, or pancetta) Olive oil 1 red onion, peeled and finely chopped 1 large red pepper, deseeded and roughly chopped A few sprigs fresh rosemary, leaves picked A few fresh bay leaves 1 (19-ounce/540 g) jar white beans or butter beans, drained 14 ounces/400 g Swiss chard, stalks trimmed, or spinach leaves Instructions: To make the chops: Pound most of your oregano leaves with a small pinch of salt and pepper in a pestle and mortar. Roughly chop the raisins, then add them to the pestle and mortar with a splash or 2 of sherry and a splash of extra-virgin olive oil. Muddle everything together to make a paste, then put to one side for a minute. Lay each pork chop in front of you so the side with the fat is farthest away. Carefully insert a knife into the side nearest you and move it around to make a pocket inside. Use your fingers to fill each pocket with the raisin paste. Cook's Note: To see what I mean, go to www.jamieoliver.com/how-to. To make the beans: Fry the strips of fat from your pata negra or bacon in a medium pan on a high heat for a few minutes, then add the offcuts (or bacon) and a drizzle of olive oil. Stir in the chopped onion and pepper, then turn the heat down and cook for about 5 more minutes, or until the vegetables have softened. Roughly chop your rosemary leaves and add those to the pan along with your bay leaves. Add the beans to the pan with 1 1/2 cups/350 ml water. Stir, then leave to tick away for about 20 minutes. Keep an eye on the beans and add a splash more water if they look dry. Get a barbecue or griddle pan really hot. Rub some olive oil and a good pinch of salt and pepper all over the pork chops. Put them on the very hot side of your barbecue and sear them for 2 to 3 minutes on each side to get some good colour going, then move them to the gentler side of the barbecue so they can cook slowly. If you're using a griddle pan, turn the heat down to medium-low and cook for a further 10 minutes, turning occasionally. Meanwhile, finely chop the stalks of the Swiss chard and add them to the pan with the beans. Roughly chop the leaves and add them to the pan for the last minute or 2 of cooking so as not to lose the flavour. Taste the beans and season with salt and pepper. Cook for a few more minutes if you want to achieve a thicker consistency. Divide the beans evenly among 4 plates and lay a pork chop over each. Sprinkle over the reserved oregano leaves, finish with a drizzle of olive oil and serve. ","[Rioja, Barolo, Pinot Noir, Syrah]" 11175,"Online Round 2 Recipe - Eggs in Purgatory 2 tablespoons canola oil 1 medium yellow onion, diced 1 teaspoon chopped garlic 1 (15-ounce) can crushed tomatoes 1 1/2 cups leftover bloody Mary mix Salt 1/4 teaspoon crushed red pepper flakes 1 tablespoon chopped fresh basil leaves 4 eggs 4 slices crusty bread, toasted Instructions: Heat the canola oil in a medium skillet over medium heat. Add the onion and saute until soft, about 5 minutes, then add the garlic and cook for 1 more minute. Stir in the crushed tomatoes, reserved bloody Mary mix and season with salt and crushed red pepper. Let simmer 5 minutes and then add the basil. Crack the 4 eggs into the tomato sauce, and cook until the whites are set and the yolks are still runny. Transfer some of the sauce into 2 shallow serving bowls. Add 2 eggs to each bowl and serve with toasted bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11176,"Raspberry Vanilla Pudding Pie with Peanut Butter Crust 2 cups crisp rice cereal 1/2 cup creamy peanut butter (see Cook's Note) 1/3 cup light corn syrup 2 cups half-and-half 1/2 vanilla bean, scraped 2 large egg yolks 1/2 cup sugar 2 tablespoons cornstarch 1/4 teaspoon fine salt 2 tablespoons unsalted butter 3 tablespoons raspberry jam About 30 raspberries Mint sprig, for garnish, optional Instructions: For the crust: Combine the rice cereal, peanut butter and corn syrup in the bowl of a stand mixer fitted with a paddle attachment and mix together on medium-low speed until the mixture is uniform and comes together into a ball. Transfer to a 9-inch pie dish and pat into the bottom and up the sides to form an even crust. Set aside. For the pudding: Bring the half-and-half and vanilla to a simmer over low heat. Whisk together the egg yolks, sugar, cornstarch and salt in a medium bowl (the mixture will be pretty dry). While whisking constantly, slowly pour or ladle the hot half-and-half into the egg mixture. Return the mixture to the saucepan, increase the heat to medium and cook, whisking, until the mixture thickens, the whisk leaves distinct trails and the mixture just starts to simmer at the edges of the pan, about 5 minutes. Remove from the heat and strain into a clean bowl. Stir in the butter. Pour the pudding into the prepared crust and smooth the top. Dot the top with spoonfuls of the strawberry jam and swirl through with the tip of a toothpick. Arrange the raspberries with their points facing upward around the edge of the pie where the pudding meets the crust. Refrigerate to set for at least 1 hour or overnight. Garnish with the mint if using. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 11177,"How to Make Banana Cream Pie | Banana Cream Pie Nonstick cooking spray 12 graham cracker squares (6 full sheets) 2 tablespoons butter, softened 1 1/2 teaspoons unflavored gelatin 3 tablespoons boiling water 1/3 cup, plus 1/2 teaspoon sugar 3 tablespoons all-purpose flour 2 egg yolks 1 1/2 cups 1 percent low-fat milk 1 teaspoon vanilla extract 2 cups sliced banana (3 medium bananas) 1/4 cup whipping cream Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool. In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly. Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours. Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 11178,"Butter-Garlic Oven Fries with Herbs 3 russet potatoes, scrubbed and cut lengthwise into about 12 wedges 3 tablespoons vegetable oil
Salt and freshly cracked black pepper Salt and freshly cracked black pepper
3 tablespoons unsalted butter 2 tablespoons grated fresh garlic 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh chives 1 teaspoon fresh thyme leaves, chopped Instructions: Preheat the oven to 475 degrees F.
Soak the potato wedges in a bowl of water for 10 minutes. Drain the potatoes and then fully pat them dry with paper towels or a lint-free dish cloth. Layer a baking sheet with 2 tablespoons oil and generously sprinkle with salt and pepper.
Add the potatoes to the pan and drizzle with the remaining 1 tablespoon oil. Sprinkle with salt and pepper and spread them evenly in a single layer on the pan. Cover tightly with foil and bake for 5 to 10 minutes. Remove the foil and bake until the bottoms are golden brown, about 10 minutes. Flip with a spatula and cook until the other side is golden brown, another 10 to 13 minutes.
In a small saute pan, melt the butter with the garlic and let the garlic gently cook over medium-low heat until fragrant, 5 to 7 minutes.
When the potatoes are cooked, toss them with the garlic butter and fresh herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11179,"Key Lime Pie Whoopie Pies 2 cups all-purpose flour 1/2 cup graham cracker crumbs
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
1 stick unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
1 cup whole milk
Nonstick cooking spray, for the baking sheets 2 cups confectioners' sugar 2/3 cup (about 11 tablespoons) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature 1 cup marshmallow creme
1 tablespoon milk
Zest and juice of 6 key limes or 1/4 to 1/2 teaspoon lime extract
Instructions: For the cookies: Sift the flour, graham cracker crumbs, baking soda, baking powder and salt into a large bowl. Beat the granulated sugar and butter together in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated, then beat in the vanilla. Alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix until just incorporated. Cover and refrigerate the dough until chilled, about 1 hour. Position the oven racks in the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper and lightly coat with cooking spray. Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). (Keep the remaining batter chilled while working.) Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with fresh parchment, lightly coat with cooking spray and bake the remaining batter. For the filling: Beat the confectioners' sugar, butter and cream cheese in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk, lime zest and juice and beat until light and airy, about 5 minutes. Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11180,"Mock Apple-Cider Sour 1 small sugar cube 1 teaspoon freshly squeezed lemon juice 2 ounces apple cider 2 ounces cranberry-raspberry flavor seltzer 1 spherical piece cocktail ice 1 whole apple chip One 2- to 3-inch piece orange peel Instructions: Add the sugar cube, lemon juice, apple cider and seltzer to a 6- to 8-ounce Old Fashion glass. Stir to dissolve the sugar. Drop in the ice cube sphere and apple chip. Flame the orange peel by simultaneously bending the peel, skin-side out, and holding a match or lighter near the peel to ignite the spraying orange oil. Rub the peel around the rim of the glass before dropping it in the drink. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 11181,"Tequila Lime Wings 1 pound of chicken wings, cut into segments, tips removed and discarded 1 tablespoon salt 1 tablespoon freshly cracked black pepper 1/2 cup lime juice 1/4 cup tequila 1 tablespoon agave syrup, sometimes called nectar 1 teaspoon lime zest 1 teaspoon ground cumin 1 teaspoon adobo sauce 1/2 tablespoon freshly cracked pepper 1/2 teaspoon salt Instructions: For the wings at home: Preheat the oven to 350 degrees F. Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes. Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue. For the Tequila Lime sauce at home: Combine all of the ingredients in a resealable gallon-size plastic bag and combine well. For the wings tailgaiting: Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine ","[Tequila Sunrise, Sauvignon Blanc, Ros, Vermentino]" 11182,"Roasted Garlic and Orange Roast Chicken 1 head garlic 4 tablespoons olive oil, plus more for drizzling Kosher salt 4 fresh tarragon sprigs, coarsely chopped (about 1 1/2 tablespoons), plus 1 sprig for garnish Freshly ground pepper 1 (3 1/2-pound) whole chicken 1/2 an orange 2 delicata or acorn squash, seeded 6 ounces shiitake caps, halved Instructions:

1. Preheat the oven to 400 degrees F. Cut the top 1/4-inch from the garlic head, then drizzle with oil, and sprinkle with a pinch of salt. Wrap the garlic in foil, then place in the oven and roast until golden, about 40 minutes. Let cool, then peel and smash the cloves into a paste.
2. Mix half the chopped tarragon with the garlic, season with salt and pepper, then place the paste between the flesh and skin of the chicken. Slice the skin on the thighs, then coat with the paste. Sprinkle the chicken cavity with the remaining chopped tarragon, salt, and pepper. Squeeze the orange over the chicken and put the orange in the cavity. Loosely tie the legs together, drizzle with 1 tablespoon oil, and sprinkle all over with salt and pepper.
3. Cut the squash into 1/2-inch slices. Toss the squash and mushrooms in a roasting pan with the remaining 3 tablespoons oil, salt, and pepper. Place the chicken over the vegetables. Roast the chicken until a thermometer registers 160 degrees F in the thigh, not touching the bone, 50 to 60 minutes. Let stand 10 minutes before carving. Garnish with a tarragon sprig.
   ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 11183,"Oven Baked Onion Rings Nonstick cooking spray 4 cups baked potato chips 1/2 teaspoon cayenne 1 cup lowfat buttermilk 1/2 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 to 2 large Vidalia onions, peeled Instructions: Preheat the oven to 450 degrees F. Spray a baking sheet slightly with oil and set aside. Place potato chips in the bowl of a food processor and process into crumbs, about 20 seconds. Transfer to a shallow bowl, add cayenne, and set aside. In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside. Slice onions into 1/2-inch circles and separate into rings, keeping only large, whole rings (reserve rest of onions for other uses). You should come out with about 12 to 14 rings. Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat. Dip onions 1 at a time into the buttermilk mixture, then dip into potato chip crumbs and place on baking sheet. Spray canola oil evenly over rings and bake for 20 minutes, or until coating is crisp. Season with salt, to taste, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11184,"French Onion Soup 10 sweet onions (like Vidalias) or a combination of sweet and red onions 3 tablespoons butter Kosher salt 2 cups white wine 10 ounces canned beef consume 10 ounces chicken broth 10 ounces apple cider (unfiltered is best) Bouquet garni; thyme sprigs, bay leaf and parsley 1 loaf country style bread Ground black pepper Splash Cognac, optional 1 cup grated Fontina or Gruyere cheese Instructions: Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning. Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes. Place oven rack in top 1/3 of oven and heat broiler. Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute. Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11185,"Ham and Potato Lasagna 2 C. chicken broth 1 med. onion, minced 2 C. low fat milk 1/2 tsp. black pepper 2 heads fennel (about 4\ wide) 2 lb. Russet potatoes 2 T. Parmesan cheese, shredded 1/4 C. cornstarch 1 tsp. olive oil 1/2 tsp. ground nutmeg 1/2 C. Fontina cheese 2 10-ounce packages frozen chopped spinach, thawed and drained 1/2 lb. thin sliced cooked ham 1/2 tsp. salt Instructions: In a small bowl, combine chicken broth and cornstarch, mix until smooth and set aside.
   In a 2-quart saucepan over high heat, saute onion in oil until limp. Add chicken broth mixture, milk, nutmeg and pepper; bring to a boil. Remove from heat, add Fontina cheese and stir until melted.
   Squeeze liquid out of spinach. Rinse fennel and chop feathery green leaves, reserving 1/2 cup. Trim and discard remaining stalks, root ends, bruised areas and coarse fibers from fennel heads; cut heads crosswise into 1/8\ slices. Scrub and peel potatoes; cut lengthwise into 1/8\ slices.
   Lightly oil a shallow 3-quart casserole dish. Layer 1/3 of the potatoes, overlapping slightly, on the bottom. Cover potatoes with 1/2 of the fennel, 1/2 of the ham and 1/2 of the spinach. Spoon 1/3 of the Fontina sauce over the spinach. Repeat layers. Spoon 1/3 of sauce on top of spinach and top with remaining 1/3 of potatoes. Spoon remaining 1/3 of sauce over top. Bake, covered, at 375 for 30 mins.
   Uncover and continue baking until top is richly browned and potatoes are tender when pierced, about 1 hour. Sprinkle with Parmesan cheese, chopped fennel leaves and bake 5 mins. longer. Let stand 10 mins. before cutting. Serves 4-6. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 11186,"Maca Malt Milkshake 4 cups coconut milk or 4 Thai coconuts 1 cup dates, pitted 1 cup filtered ice 4 tablespoons almond butter 4 tablespoons maca powder 3 teaspoons ground vanilla powder 2 teaspoons cistanche herb 2 teaspoons mesquite powder 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves Few pinches sea salt 1 cinnamon stick, for garnish Instructions: To make this recipe, you can use either boxed organic coconut milk or make it fresh yourself. To make fresh coconut milk, blend the water and meat from 4 young Thai coconuts in a high-speed blender for 30 seconds. Add the dates, ice, almond butter, maca powder, vanilla powder, cistanche herb, mesquite powder, cinnamon, cloves, and sea salt. Blend at high speed for another 30 seconds. Garnish with the cinnamon stick. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 11187,"Lobster Creole \a la Garcia's
   2 pounds fresh Florida lobster tails 1/2 cup extra-virgin olive oil 1 onion, chopped 3 cloves garlic, chopped 1 (28-ounce) can tomato sauce 1 cup fish stock 1/2 cup parsley leaves, finely chopped 1/2 cup white cooking wine 1 tablespoon finely chopped Scotch bonnet peppers, optional 1 tablespoon white wine vinegar 1 1/2 teaspoons hot sauce 1 1/2 teaspoons salt 1 teaspoon pepper 1 laurel leaf Instructions: Clean and wash the fresh Florida lobster tails. Cut your lobster tails into pieces approximately 1 1/2 inches. If you leave the lobster in the shell your Creole will be a lot tastier. Heat the oil in a large pan over medium-high heat. Stir fry the lobster tails until they become slightly pink. Add the onions and garlic and allow this to cook for a few minutes. Then add your tomato sauce, fish stock, parsley, cooking wine, Scotch bonnet peppers (if you desire added spice), vinegar, hot sauce, salt, pepper and laurel leaf. Cook over low heat for 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11188,"Dark Chocolate Log Roll Confectioners' sugar, for dusting Butter, for greasing 1 box dark chocolate cake mix 3/4 cup vegetable oil 3 eggs 1 jar seedless red raspberry preserves 3/4 cup heavy whipping cream 8 ounces dark chocolate, finely chopped Instructions: Preheat the oven to 350 degrees F. Dust a large sheet of aluminum foil with confectioners' sugar. Grease a jelly-roll pan with butter, and then line the bottom with parchment paper. In a medium bowl, mix the boxed cake mix with the oil, 1 cup water and eggs and until well blended. Scrape the batter into the prepared pan and spread evenly. Bake until a fork or toothpick inserted into the center of the cake comes out clean, about 20 minutes. While the cake is still hot, run a knife along the edges to release it from the pan. Immediately invert the cake onto the prepared sheet of aluminum foil. Let cool. Spread the cake with the red raspberry preserves and set aside. In a small saucepan, scald the heavy whipping cream. Remove from the heat and add the dark chocolate. Stir until all of the chocolate is melted. Let the mixture stand until spreadable. Spread over the cake. Immediately after, begin to roll up the cake starting at the long edge and use the foil to help roll and tighten the cake. Wrap the rolled cake tightly with plastic wrap. Refrigerate until firm, 2 to 3 hours.