57469,"Crispy Mustard Chicken & Frisee 2 garlic cloves 1 1/2 teaspoons fresh thyme leaves Kosher salt and freshly ground black pepper 1 cup panko (Japanese bread flakes) 1 1/2 teaspoons grated lemon zest Good olive oil 1 tablespoon unsalted butter, melted 1/4 cup good Dijon mustard 1/4 cup dry white wine 1 1/2 pounds bone-in, skin-on chicken thighs (4 large) 1 pound fingerling potatoes, halved lengthwise 12 ounces baby frisee or chicory salad greens Mustard Vinaigrette (recipe follows) 1/4 cup minced shallots 1/4 cup apple cider vinegar 1/2 cup good olive oil 1 tablespoon good Dijon mustard Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Place the garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, 1 tablespoon olive oil, and the butter and pulse a few times to moisten the panko. Pour the mixture into a shallow bowl. In another shallow bowl, whisk together the mustard and wine.
Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press any remaining crumbs onto the chicken.
Place the potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and toss. Spread the potatoes on the other side of the sheet pan in one layer and roast both together for 40 to 50 minutes, turning the potatoes once during roasting, until the chicken reaches an internal temperature of 160 degrees F. The chicken and potatoes should be done at the same time. Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the salad with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan. Sprinkle with salt and serve while the chicken and potatoes are still warm. Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and whisk until emulsified. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 57470,"Dark Chocolate Bark !-- link to blog http://blog.foodnetwork.com/healthyeats/2010/03/24/5-ingredients-dark-chocolate-bark-2-ways/ -- ","[Malbec, Syrah, Zinfandel, Petite Sirah]" 57471,"Vichyssoise of Kumumoto Oysters and Royal Sterling Caviar 8 Kumumoto oysters 1 tablespoon butter 1 tablespoon chopped leeks 1 small Yukon gold potato, peeled and cut into small dice 1 cup cold water Salt 2 tablespoons heavy cream 1/2 cup packed fresh spinach, blanched and squeezed to remove excess water 5 tablespoons creme fraiche 1 1/4 sheets silver gelatin, bloomed 1/4 sheet gelatin, bloomed American farm-raised white sturgeon caviar, for garnish (recommended: Royal Sterling) Chive blossoms, for garnish Fresh dill, for garnish Instructions: Pry open the oysters and separate the juice from the meat, reserving both in the fridge. Clean the bottom shells very well and reserve them for later.; To make the vichyssoise base: Heat the butter and leeks in a small saucepan over low heat and cook until the leeks are softened but not browned. Add the potatoes and water and simmer until the potatoes are tender. Chill and season with salt. Pour into a blender and puree with the cream and blanched spinach to get a light mint green color. Strain through a fine-mesh sieve. To make the mousse: Whisk the creme fraiche to soft peaks in a mixer. Heat 1/2 cup of the vichyssoise base in a medium saucepan. Add the bloomed gelatin to the base. Fold in the whipped creme fraiche and 1/2 cup more of vichyssoise base. To make the oyster glaze: Bring 3 tablespoons of the reserved oyster juices to a boil in a small saucepan. Strain through a coffee filter. Add the bloomed gelatin to the liquid. Let cool but not enough to set. To finish: Fill the 8 reserved oyster shells about 3/4 full with the vichyssoise mousse and set an oyster on top. Keep cool and brush with the still-liquid oyster glaze. Repeat the brushing until the whole oyster has a shine to it. Garnish with a quenelle of caviar, chive blossom, and dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57472,"Papas con Mojo 1 pound Yukon gold potatoes 1/2 onion, sliced 1/2 ounce olive oil 1/2 garlic, minced 1/4 cup white wine 6 oranges, juiced 1/2 bunch chopped fresh oregano 1/2 bunch chopped fresh cilantro Kosher salt, to taste Pepper, to taste Instructions: Roast potatoes in a preheated 375-degree oven. While roasting potatoes, sweat onion in olive oil until translucent. Add garlic and cook for 2 minutes. Deglaze pan with white wine and reduce until almost all liquid is gone. Add orange juice and reduce by 2/3. Fold in herbs and season with salt and pepper. When potatoes are done, pour hot mojo over potatoes and serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 57473,"Quick Sausage and Seafood Stew 2 tablespoons olive oil 1 pound sausage (turkey, beef, pork or andouille), cut into 1/2-inch-thick slices
1 cup diced onion
1 cup chopped celery
1 green bell pepper, diced
2 cloves garlic, minced
One 14.5-ounce can diced tomatoes
1 cup frozen corn kernels
2 tablespoons Worcestershire sauce
1 teaspoon crushed red pepper flakes
2 cups chicken broth
Kosher salt and freshly ground black pepper 8 ounces skinless cod or tilapia fillets, cut into large pieces
8 ounces peeled and deveined medium or large shrimp, tail off
8 ounces mussels, frozen or fresh
1/4 cup coarsely chopped fresh cilantro, plus more for serving Cooked rice, for serving, optional Instructions: Heat the olive oil in a large stockpot over medium heat. Add the sausage and saute until beginning to brown, 3 to 5 minutes. Stir in the onions, celery and bell pepper and cook until translucent, 3 to 5 minutes. Add the garlic and saute for 1 minute. Add the tomatoes, corn, Worcestershire sauce and red pepper flakes and cook for 2 minutes. Add the broth and 2 cups water and bring to a rapid boil. Reduce the heat to a simmer, cover and cook for 8 minutes. Season with salt and pepper. Add the fish and seafood to the pot and stir well. Cover and cook just until the shrimp are opaque and the mussels are open, 2 to 3 minutes. Stir in the cilantro to finish. Serve the stew in bowls garnished with additional cilantro. If serving with rice, spoon about 1/2 cup cooked rice in the center of each bowl first, then top with the stew.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 57474,"Seasonal Mushroom \Boscaiola\ Polenta, Truffles and Bacon 1 1/4 quarts heavy cream 1 1/4 quarts whole milk
1 1/4 tablespoons kosher salt
8 ounces polenta
3/4 cup grated Grana Padano 1/4 pound (1 stick) unsalted butter
1 cup mixed wild mushrooms, cleaned Olive oil, for drizzling
6 slices bacon, cut into lardons 1/2 shallot, thinly sliced
1 tablespoon veal demi-glace or 3/4 cup veal stock
1 sprig fresh thyme, leaves picked
Kosher salt
1/2 bunch fresh chives, chopped
6 ounces Parmesan, shaved
1/4 cup sliced truffles, optional Instructions: For the polenta: Combine the cream, milk and salt in a medium saucepan. Turn the heat to medium-low and slowly bring to a boil, making sure to whisk often so that the milk doesn't scorch. Slowly whisk in the polenta, making sure to whisk out any lumps. Turn the temperature to low and cook, stirring every few minutes, until the mixture is smooth and silky, 45 minutes to 1 hour. Remove from the heat and whisk in the cheese and butter. For the mushrooms: Preheat the oven to 400 degrees F. Spread out the mushrooms on a sheet pan. Drizzle with olive oil to lightly coat. Toss and spread out in an even layer. Roast until browned around the edges, about 25 minutes. Meanwhile, add the bacon lardons to a large saute pan. Turn the heat to medium and cook until the bacon is crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate. Add olive oil to the pan if needed to lightly coat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms and toss to combine until starting to brown. Add the veal demi-glace or stock to deglaze the pan (if using demi, add 1/2 cup water and stir to combine). Add the thyme and stir, then reduce by three-quarters, about 10 minutes. Add the bacon and mix to combine. Taste and season with salt as needed. Add the polenta to a wide shallow bowl or platter and add the mushrooms to the center. Garnish with chives, shaved Parmesan and truffles, if using. Serve! ","[Chardonnay, Pinot Gris, Barolo, Ribera del Duero]

" 57475,"Spice Cupcakes with Sugared Cranberries 24 cranberries (thawed and drained if frozen) 3/4 cup sugar 1/2 cup water 1 1/4 cups all-purpose flour 1 tablespoon unsweetened cocoa powder 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup molasses 1/2 cup sugar 1/2 cup vegetable oil 1/2 teaspoon pure vanilla extract 1 teaspoon baking soda 1/2 cup boiling water 1 large egg, lightly beaten 3 large egg whites, at room temperature 1 1/4 cups sugar 1/4 cup water 2 sprigs rosemary 3 sticks unsalted butter, cut into cubes, at room temperature Instructions: Make the sugared cranberries: Put the cranberries in a medium bowl. Bring 1/2 cup sugar and the water to a simmer in a small saucepan over medium-high heat; cook, stirring, until the sugar dissolves, about 2 minutes. Pour over the cranberries and set aside 1 hour. Drain the cranberries, then toss with the remaining 1/4 cup sugar. Spread the cranberries and sugar on a baking sheet and set aside to dry, rolling occasionally in the sugar to coat, 2 to 3 hours. Meanwhile, make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, cocoa powder, allspice, cloves and salt in a medium bowl. Whisk the molasses, sugar, vegetable oil and vanilla in a large bowl. Dissolve the baking soda in the boiling water in a liquid measuring cup, then whisk into the molasses mixture. Whisk in the flour mixture, then the egg, until combined. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 22 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely. Make the frosting: Beat the egg whites in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form. Put 1/4 cup sugar on a large plate; set aside. Combine the remaining 1 cup sugar, the water and rosemary sprigs in a small saucepan over medium heat; cook, stirring, until the sugar dissolves. Increase the heat to medium high and bring to a boil. Cook until the syrup registers 235 degrees F on a candy thermometer, about 5 minutes; remove from the heat. Working quickly, remove the rosemary with tongs and transfer to the plate with the sugar; toss to coat, then set aside. Turn the mixer on high and slowly drizzle the hot syrup into the bowl with the egg whites, aiming the syrup between the side of the bowl and the beater. Continue beating until both the bowl and the mixture are cool to the touch, 12 to 15 minutes. Switch to the paddle attachment and beat in the butter on medium speed, 1 piece at a time, until the frosting is smooth and thick. Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Top each with a few candied rosemary needles and 2 sugared cranberries. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57476,"Caramel Apple Cake 4 tablespoons unsalted butter, plus more for the pan 3 cups sugar 5 tablespoons light corn syrup 1 cup heavy cream 4 large Golden Delicious apples (1 3/4 to 2 pounds) 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup sour cream 1/3 cup fresh orange juice 1 tablespoon vanilla extract 1 stick unsalted butter, softened 1 1/2 cups sugar 3 large eggs Instructions: Butter a 9-by-3-inch round cake pan. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes. Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes. Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes. Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later. Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside. Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place. Preheat the oven to 350 degrees F. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a small bowl, whisk the sour cream, orange juice and vanilla. Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula. With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand. Spread the batter over the apples in the pan. Top with the chopped apple. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack. Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry. Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 57477,"Maria's Meat Pie 2 tablespoons olive oil, plus additional for drizzling over the pie 1 onion, minced 1 pound zucchini, trimmed and sliced thin 1/2 teaspoon herbes de Provence Salt and freshly ground black pepper to taste 3/4 pound ground veal 1 large egg, beaten lightly 5 tablespoons minced fresh parsley 2 cloves garlic, finely minced 1 1/2 teaspoons each minced fresh thyme and rosemary leaves, or 1/2 teaspoon each dried mint and rosemary, crumbled 1/2 teaspoon Cevender's Greek seasoning, if available 1/2 cup dried or fresh bread crumbs 1/2 cup freshly grated Parmesan, or to taste Instructions: Preheat oven to 350 degrees. In a nonstick skillet set over moderately high heat, warm the oil until it is hot, add the onion and cook it, stirring occasionally, for 3 minutes. Add the zucchini, herbes de Provence, salt and pepper and cook, stirring occasionally, for 3 to 5 minutes more, or until lightly golden. Let cool. In a bowl combine the veal, egg, 3 tablespoons of the parsley, the garlic, herbs, Cavender?s Greek seasoning, salt and pepper to taste. In a 9 inch greased pie pan sprinkle 2 to 3 tablespoons of the bread crumbs, or enough to coat the bottom of the pan evenly. Add half of the zucchini mixture to the pan, arranging it in an even layer, top with the meat and finally cover with the remaining zucchini. In a bowl combine the remaining parsley, bread crumbs and the Parmesan and sprinkle the mixture over the top of the pie. Drizzle with a little oil. Bake the pie in the oven for 20 minutes, or until cooked through and golden. Let cool slightly before serving. It can be served warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 57478,"Bloody Mary Chili Olive oil, for sauteing 2 stalks celery, finely diced
1 onion, finely diced
2 cloves garlic, chopped
3 pounds ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
15 ounces Bloody Mary mix, plus more if needed 1/4 cup vodka, optional
1 tablespoon Montreal steak seasoning
Several dashes Tabasco, or to taste
Several dashes Worcestershire sauce, or to taste
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Instructions: For serving: celery sticks, carrot sticks, ranch dressing and tortilla chips In a large pot over medium heat, add some olive oil and saute the celery and onions until soft. Add the garlic and stir, then add the ground beef. Cook until browned, 5 to 10 minutes; drain off the excess fat. Stir in the chili powder, cumin and oregano. In a pitcher, mix up the Bloody Mary mix, vodka if using, Montreal steak seasoning, Tabasco and Worcestershire and add it to the pot. Add the kidney and pinto beans, stir together well, cover and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. Add more Bloody Mary mix or water if needed during simmering. Serve with celery and carrot sticks, ranch dressing and tortilla chips. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 57479,"Shokupan 1/4 cup (35 grams) bread flour 1/4 cup (60 milliliters) whole milk 2 1/2 cups (325 grams) bread flour, plus more for dusting 2 tablespoons (30 grams) sugar
2 teaspoons (7 grams) instant yeast
1 teaspoon (4 grams) fine salt
1/2 cup (120 milliliters) whole milk, at room temperature, plus more for brushing
1 large egg
4 tablespoons (60 grams) unsalted butter, at room temperature, plus more for greasing Instructions: For the starter: Whisk together the flour, milk and 1/3 cup (75 milliliters) water in a small heavy-bottomed saucepan until smooth. Turn the heat to medium low and cook, stirring constantly, until thick and pasty, about 3 minutes. Scrape the starter into a small bowl. When cool, cover and refrigerate to allow the starter to rest and firm up slightly, about 2 hours. For the dough: After the starter rests for 2 hours, briefly stir together the flour, sugar, yeast and salt in a stand mixer fitter with the dough hook attachment. Add the milk, egg and starter and knead on low speed until completely combined, about 3 minutes. Add the butter 1 tablespoon at a time and knead on medium speed, scraping down the sides of the bowl and the hook once or twice, until the dough is smooth, elastic and a little sticky, about 10 minutes. Meanwhile, lightly grease a large bowl. Generously grease a 9-by-4-inch pullman loaf pan or 9-by-5-inch loaf pan.
Gather the dough from the mixer, form into a ball and place in the greased bowl seam-side down. Cover with a kitchen towel, set in a warm place and let rise until doubled in size, 45 minutes to 1 hour.
Punch down the dough and roll it out onto a clean work surface. (If needed, lightly flour the surface.) Cut the dough into 2 pieces. Gently form each piece into a ball and set the pieces next to each other seam-side down. Cover with the kitchen towel and let rise for about 15 minutes.
When the dough is ready, lightly flour a rolling pin and/or the work surface, if needed. Gently roll out 1 ball of dough into a 6-by-9-inch oval. Fold the top edge of the oval over to the center, then repeat with the bottom edge. Tightly roll the right edge of the dough until you form a log. Gently transfer the log to the prepared pan seam-side down, so one of the smooth sides touches one end of the pan. Repeat with the remaining ball of dough, setting it in the pan so one of the smooth sides touches the other end of the pan. Cover with the kitchen towel, set in a warm place and let rise until doubled in size, 30 to 45 minutes.
Meanwhile position an oven rack in the center of the oven and preheat to 350 degrees F.
When the dough is ready, brush the top with a little milk and bake until the center measures 190 degrees F on an instant-read thermometer, about 35 minutes. Carefully remove the bread from the pan and set on a wire rack on its side for at least 1 hour before slicing. (If you cut it when the bread is warm, it will compress and lose its fluffy texture.)
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57480,"Chocolate Peak Cupcakes Butter, for greasing pan Flour, for flouring pan 1 1/3 cups hot water 2 tablespoons instant coffee crystals 1 (18.3-ounce) box chocolate fudge cake mix 1/3 cup vegetable oil 3 eggs 12 soft caramel candies, unwrapped 1 (16-ounce) container chocolate frosting 1 (7-ounce) jar marshmallow creme, refrigerated 1/4 cup unsweetened cocoa powder 1/4 cup sweetened flaked coconut, toasted Instructions: Butter and flour 2 (6-cup) cupcake pans. Stir hot water and coffee crystals in large bowl until crystals dissolve. Let cool. Add cake mix, oil, and eggs to coffee in large bowl. Beat by hand or with a hand mixer for 2 minutes, or until well blended. Fill each muffin cup halfway with batter. Place 1 caramel candy in the center of each. Pour remaining batter over caramels. Bake for 12 minutes, or until cakes have puffed. Cool cupcakes in pans on a wire rack for 15 minutes. Carefully remove cupcakes from pans and let cool completely before frosting. Cut off tops of cupcakes, reserving both the tops and bottoms. Frost cupcake tops with chocolate frosting. Spoon 1 tablespoon of chilled marshmallow creme atop each cake bottom. Place cake tops back on top of cake bottoms. Dust tops with cocoa powder and sprinkle with coconut. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 57481,"Squash Soup in Pumpkin Bowls 4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash 2 teaspoons sugar Kosher salt 3 tablespoons unsalted butter 1/2 small onion, chopped Kosher salt 2 sprigs thyme 1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces 1 teaspoon sugar 3 tablespoons heavy cream (optional) Freshly ground pepper Pepitas (hulled green pumpkin seeds) Sourdough and/or pumpernickel croutons Paprika, chili powder or Spanish pimenton Crisp prosciutto, serrano ham or bacon Fried onions Fried sage or parsley leaves Instructions: Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.
","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 57482,"cl Flavored Vodka One 750 ml bottle flavorless Vodka 2 medium ancho chilies, wiped clean 2 whole jalapeno chilies, washed and thoroughly dried Instructions: In the original bottle or in a decorative bottle of your choice, combine the chilies with the vodka. Cap tightly and leave to infuse for 7 to 10 days in a dark place. Replace the original cap with a narrow liquor spout with a screen (available from bar suppliers). Use the infused vodka to make martinis or other cocktails, being aware that with every day the chili flavor will get stronger. If you plan to keep the vodka for more than 10 days more, it is advisable to strain out the chilies. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 57483,"Char Grilled Pork Paddies with Vietnamese Herbs: Bun Cha 10 spring onions (scallions), thinly sliced 3 1/2 ounces/100 g garlic chives, roughly chopped 6 tablespoons minced red Asian shallots 12 cloves garlic, minced (4 tablespoons) 1 teaspoon freshly ground black pepper 4 tablespoons fish sauce 4 teaspoons dark soy sauce 17 1/2 ounces/ 500 g minced pork 1 egg, lightly beaten 17 1/2 ounces/ 500 g pork belly, finely sliced 17 1/2 ounces /500 g rice vermicelli noodles, cooked 7 ounces/ 200 g mung bean sprouts 1 bunch perilla, leaves plucked 1 bunch fresh Asian basil, leaves plucked 1 bunch fresh Vietnamese mint, leaves plucked 1 bunch fresh mint, leaves plucked 2 tablespoons fish sauce 2 tablespoons vinegar 2 tablespoons sugar 1/2 cup water 1 cl, diced 2 cloves garlic, diced 1 tablespoon lime juice Instructions: In a mixing bowl, combine the spring onions, garlic chives, shallots, garlic, black pepper, fish sauce and soy sauce. In separate bowl, combine half the marinade, minced pork, and egg and mix well. Add the sliced pork belly to the remaining marinade. Cover and marinate both meats in the refrigerator for 2 hours, or overnight for a better result. Form the pork mixture into small round balls with oiled hands, then slightly press down on each ball to form patties, about 2 inches/5 cm in diameter and 1/2-inch/ 1 cm thick. Heat a charcoal grill or barbecue to medium-high and grill the patties for 4 minutes on each side. Grill the pork belly for 2 minutes on each side or until brown. Place the noodles, herbs and patties on three separate platters. Transfer to 4 to 6 dipping bowls. For the dipping sauce: Add fish sauce, vinegar, sugar and water to a saucepan. Mix, then bring to the boil. Transfer to a dipping bowl and add cl, garlic and lime juice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57484,"One Special Spaetzle 1/2 cup cold water 1 3/4 cups flour, plus extra for kneading 2 eggs 1 teaspoon salt 3 quarts low sodium chicken stock 3 tablespoons butter 1 teaspoon minced garlic 2 teaspoons fresh chopped flat-leaf parsley 2 tablespoons finely grated Parmesan, plus extra for garnish Salt and freshly ground black pepper Special equipment: pizza wheel Instructions: In a medium bowl, combine water, flour, eggs and salt with a wooden spoon. Place dough mixture on a clean cutting board. Flour both sides of the dough and roll into a long rectangle, approximately 12 by 2-inches and 1/8-inch thick. With pizza cutter, cut into strips, 2-inches in length and 1/4-inch wide. Bring chicken stock to a boil in a large saucepan. Fill a large bowl with ice water. Drop spaetzle in batches into boiling stock and cook until pasta floats to the surface. Remove pasta to the ice bath. Drain spaetzle and hold on sheet pan. Continue with the other batches. In a medium saute pan, add butter, and melt over medium heat until butter turns a light brown. Add garlic and cook until it becomes lightly colored. Add spaetzle to the pan to heat through. Add parsley, cheese, salt and pepper, to taste. Serve in a bowl, garnished with Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57485,"Amish Pork Sampler with Sauerkraut and Apples 3/4 pound pork loin 1/4 cup sliced onions 1/8 cup sliced celery 2 pints sauerkraut 3/4 pound spare ribs 2 cups veal stock 3/4 pound sausage 1 teaspoon tomato paste 12 juniper berries 1/2 teaspoon caraway seeds 1 apple, peeled and sliced 2 potatoes, peeled and diced small Salt and pepper 2 teaspoons brown sugar Instructions: Season the pork loin and brown in a heavy skillet. Remove from skillet and add onions, celery, sauerkraut, and spare ribs, and stock. Cover and simmer 45 minutes without sausage and pork loin. Add the sausage, pork and the remaining ingredients and cook for an additional 45 minutes or until the pork is completely done. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 57486,"Volcano Mud Shake Recipe 2/3 cup heavy cream 11 pieces dark chocolate Hershey candy bar (cut each piece at least in 1/2 pieces) 1 cup (1 percent) milk 1/2 cup heavy cream 1 tablespoon sugar 1/2 tablespoon vanilla extract 4 cups vanilla ice cream (recommended: Haagen-Dazs) Pinch ground nutmeg Instructions: Mix the ingredients for the Volcano Mud in a small pot and place them on the stove at low-med heat. Mix constantly with a whisk or folk until all is well mix and the chocolate pieces are melted. The mix will turn dark and it will turn into a smooth paste. In a blender mix all ingredients for the vanilla shake and blend until it is smooth. Pour about 4 spoons of the volcano mix into a margarita glass and turn the glass around until all the inside is covered with chocolate. Make sure to cover all glass and also leave a good portion at the bottom of the glass. Fill the glass with vanilla shake and serve it with a spoon to eat the chocolate!! ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 57487,"Chocolate, Peanut Butter and Tortilla Chip Chow 2/3 cup semisweet chocolate chips 2/3 cup peanut butter 8 tablespoons (1 stick) unsalted butter, melted 1/4 cup unsweetened cocoa powder 1/4 teaspoon kosher salt 8 cups corn tortilla chips 3 cups confectioners' sugar Instructions: Combine the chocolate chips, peanut butter, butter, cocoa powder and salt in a microwave-safe medium bowl. Microwave in 30-second increments, stirring in between, until smooth. Put the tortilla chips in a large bowl, pour in the melted chocolate mixture and stir until evenly coated. Allow the mixture to cool slightly, then transfer to a large brown paper bag or resealable plastic bag. Add the confectioners' sugar, tightly seal the bag and toss to coat well. Store in an airtight container for up to 3 days. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 57488,"Roasted Haricots Verts 2 pounds haricots verts Good olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57489,"Chicken Pinwheels 8 boneless skinless chicken breasts 6 ounces sliced ham 8 ounces smoked bacon 4 eggs beaten 3 diced pickles (dill, sweet, or sours, your preference) 1/2 cup butter 3 tablespoons flour 2 cups chicken stock 2 tablespoons chopped tarragon Instructions: Place chicken in between plastic wrap and pound out until 1/4-inch thick. Place 1 slice of ham and 1 slice of bacon onto each breast of chicken. Lightly scramble the eggs and let cool. Divide eggs evenly over chicken and spread out. Top with diced pickles and roll into pinwheels. Once chicken is rolled, tie with string to secure. Heat the butter in a saute pan and brown chicken rolls. Remove chicken rolls from the pan and set aside. Add flour to the same saute pan, and cook until light brown. Add the chicken stock, making sure to stir out any lumps. Return chicken to pan and place in a preheated 350 degree oven for 1 hour. Remove from oven and sprinkle with chopped tarragon. Slice each breast into 4 pieces and serve with 2 tablespoons of sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 57490,"Roasted Capon 1 (8 to 10 pound) fresh capon Kosher salt and freshly ground black pepper 2 lemons, quartered 12 fresh thyme sprigs 4 tablespoons (1/2 stick) unsalted butter, melted 2 yellow onions, sliced Instructions: Preheat the oven to 425 degrees F. Place the capon, breast side up, in a large roasting pan and pat the outside dry with paper towels. Sprinkle the cavity generously with salt and pepper. Place the lemons and thyme inside the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the capon with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Place the onions around the capon, pour the rest of the melted butter over the onions and sprinkle the onions with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the capon in the oven and roast for 1 1/2 hours, until 155 degrees F to 160 degrees F when the thigh is tested with a meat thermometer. Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57491,"Spicy and Zingy Crispix Mixand#153; 2 cups Kellogg's? Crispix? cereal 1 cup chopped pecans 1 cup dried cranberries or dried cherries 1/4 cup finely chopped crystallized ginger 1/4 cup firmly packed brown sugar 2 tablespoons butter or unsalted butter, melted 2 tablespoons Worcestershire sauce Instructions:

1. In 13 x 9 x 2-inch baking pan combine KELLOGG'S CRISPIX cereal, pecans, cranberries and ginger.
2. Stir together remaining ingredients until sugar is dissolved. Drizzle over cereal mixture. Stir until evenly coated.
3. Bake at 350 degrees F for 15 to 20 minutes, stirring every 5 minutes. Spread on paper towels. Cool completely. Store in airtight container. For more great recipes, visit www.Kelloggs.com. ®, ™, © 2010 Kellogg NA Co. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 57492,"Red Wine Eggs Benedict 2 cups red wine, such as merlot or pinot noir (see Cook's Note) 1 bay leaf
   1 sprig fresh rosemary
   2 tablespoons unsalted butter, very soft
   1 tablespoon all-purpose flour
   1/4 teaspoon kosher salt
   8 slices speck 4 English muffin halves, toasted
   1 tablespoon white wine vinegar
   1 teaspoon kosher salt 4 large eggs
   1/4 cup fresh parsley leaves
   1/4 cup light green celery leaves (from the inside of the celery), optional
   Instructions: For the sauce: Add the red wine, bay leaf and rosemary to a small skillet. Place over medium heat and bring to a simmer. Simmer until reduced by half, about 14 minutes. Remove the herbs. Mix together the butter and flour in a small bowl until smooth and well combined. Whisk the butter mixture into the reduced wine. Reduce the heat to low and allow to just bubble slightly, to cook out the raw flour taste, about 5 minutes. Season with the salt and keep warm. Preheat the oven to 400 degrees F. For the assembly: Line a small baking sheet with parchment paper. Lay the speck out on the prepared baking sheet and bake until crisp and golden, about 12 minutes. Break the speck slices in half and place on the toasted English muffins. Place a medium saucepan with 1 quart water, the vinegar and salt over medium-low heat. Bring to a gentle simmer. Break one egg into a small bowl. Swirl the water using a slotted spoon and slide the egg into the center of the water. Repeat with another egg and another swirl of the water. Cook the eggs for 3 minutes, coaxing the whites up and over the yolks if needed. When the whites are set but the yolk is still soft, use the slotted spoon to remove the eggs and slide on top of the speck. Repeat with the remaining eggs. Top with a generous spoonful of the sauce and a pinch of the parsley and celery leaves, if using. ","[Merlot, Pinot Noir, Cabernet Sauvignon, Syrah]" 57493,"Crab 'Snow Cones' on Ice 1 pound chopped crabmeat 1 bell pepper, seeded and finely chopped 2 cups finely chopped mango flesh 1/2 cup finely chopped red onion 1/4 cup chopped green onions 2 lemons, juiced 1/4 cup chopped cilantro leaves 1 teaspoon specialty salt (recommended: Hawaiian Lava salt...'cause I am fancy like that) 1 chopped serrano or jalapeno pepper, or to taste 1 teaspoon fine sugar Dash hot sauce Ice, for serving Instructions: Combine all of the above ingredients, except the ice, and refrigerate for at least 1 hour. Fill a large serving glass bowl with ice. Stuff 8 to 10 deep metal cones with the crab mixture. If metal cones are not available, you can make your own snow cones out of wax coated paper. Arrange the cones in the ice bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 57494,"Brisket Salad 1 bunch scallions, white and light green parts, thinly sliced on the diagonal 1/2 teaspoon freshly ground black pepper 6 radishes, trimmed and thinly sliced 1 red bell pepper, cored, seeded and julienned 1 green bell pepper, cored, seeded and julienned 1/4 head white cabbage, finely shredded 1/2 cup olive oil 1/2 cup chipotle vinegar or red wine 1 teaspoon sugar 1 teaspoon salt 2 garlic cloves, minced or pureed 1 to 3 Pickled Chipotles, recipe follows, or chipotles canned in adobo, stemmed, seeded 6 lettuce leaves 1 pound beef brisket, cooked and thinly sliced against the grain 1 avocado, peeled, seeded and thinly sliced, for garnish 6 dried chipotle or morita chiles, stemmed, seeded if desired 2 cups red wine vinegar Instructions: In a large bowl, combine the scallions, radishes, red and green bell peppers and cabbage. Add the olive oil, vinegar, sugar, salt, black pepper, garlic and chipotle cl(s). Toss well to combine and coat the vegetables. Line 6 serving plates with the lettuce leaves. Fan the brisket slices over the lettuce. Toss each with a mound of dressed vegetables and drizzle any dressing remaining in the bottom of the bowl over the brisket. Garnish with the avocado slices and serve with crusty bread. In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 57495,"Caesar Salad 8 ounces floury or boiling potatoes, unpeeled and diced 2 to 3 large garlic cloves, to taste, minced About 6 tablespoons extra-virgin olive oil, divided Coarse sea salt 2 eggs Leaves from 4 to 6 heads baby romaine lettuce or 2 to 3 heads regular romaine Pinch salt, plus more, if needed Black peppercorn mill Drops Worcestershire sauce 1 lemon, juiced 1/3 cup freshly grated Parmesan Instructions: Preheat oven to 400 degrees F. Get a freezer bag, put in the potatoes unpeeled but diced, about 1/2-inch square, maybe slightly smaller sometimes, throw chopped garlic after them and then add 2 tablespoons olive oil. (When I'm in a hurry, I forget the garlic and use garlic-infused oil instead.) I shake the bag about so that the oil disperses and covers all the cubes of potato. Empty them onto a baking pan, and then roast them for 45 minutes to 1 hour in the preheated oven. When they're glistening brown, I lay them on some paper towels and sprinkle with coarse sea salt. You don't want them to go on the salad when searingly hot, so cool on some paper towels for about 10 minutes. Put some water on for the eggs, put a matchstick into the pot (this stops the white from flowing out if the shell cracks), and then, when boiling, lower in the eggs and boil for exactly 1 minute. Remove and set aside. Tear the romaine leaves into edible sizes and toss with the remaining 3 to 4 tablespoons olive oil to coat well but lightly. Sprinkle over the salt and several grinds of pepper and toss again. Shake over about 6 drops of Worcestershire sauce, drizzle over the lemon juice, break in the eggs, and toss to blend. Correct the seasoning. Toss with the cheese and then with the potato croutons at the very last minute, as you bring it to the table - no sooner, or the salad will wilt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57496,"Feta Cheese and Green Onion Dip with Olive Oil and Lemon with Grilled Pita 12 green onions, green part only, grilled and chopped, plus additional thinly sliced green onions, for garnish 1/4 cup extra-virgin olive oil, plus additional for grilling pitas 2 tablespoons fresh lemon juice 2 teaspoons finely chopped lemon zest Salt and freshly ground pepper 2 cloves garlic 1 pound feta cheese, crumbled 8 pocketless pitas Instructions: Place grilled green onions, oil, lemon juice, and zest in a food processor and process until smooth. Add the feta and garlic and process until combined and smooth. Scrape the mixture into a bowl and garnish with the additional sliced green onions. Heat grill to high. Brush the pitas with the remaining oil and season with salt and pepper, to taste. Grill for 1 minute per side or until lightly golden brown. Remove from the grill and cut each pita into eighths. Serve with the feta dip. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 57497,"Garlic-Onion Tortilla Stack 3 tablespoons minced fresh cilantro 3/4 cup roasted garlic Olive Oil 2/3 cup canola oil 4 cups small-diced red onion (about 2 pounds) 3 tablespoons unsalted butter 2 tablespoons sugar 5 tablespoons grated Parmesan 1/4 cup mayonnaise Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Twelve 8-inch flour tortillas 2 tablespoons balsamic vinegar Instructions: Add the garlic to a skillet over low heat with a little olive oil and cook until the garlic just squishes.
Meanwhile, in a large skillet over medium heat, heat the canola oil. Add the onions and cook until lightly browned but not overly dark, about 5 minutes, stirring regularly. Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.
Add the roasted garlic, Parmesan, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Remove from the heat, transfer to a medium bowl and set aside to cool. Cover and refrigerate for at least 4 hours.
Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
Preheat a grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on the cut sides until it's warmed and grill marks appear.
Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste. Serve the wedges with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 57498,"Filet of Beef Roasted with Coffee Beans in Pasilla cl Broth 2 pounds beef filet (preferably cut from the large end of a whole filet) tied with butcher twine in 1/2-inch intervals 2 teaspoons coarse salt 1 teaspoon freshly ground black pepper 2 tablespoons olive oil 2 tablespoons finely ground coffee beans (preferably espresso) 1 tablespoon cocoa powder 1/8 teaspoon ground cinnamon 1 tablespoon butter 1/2 large white onion, roughly chopped 4 to 8 garlic cloves, peeled and left whole 2 pasilla chiles, stemmed, seeded and torn into large pieces 1 thick white corn tortilla, torn into pieces 2 1/2 cups chicken stock 1/4 cup heavy cream 1 teaspoon brown sugar Instructions: Rub the meat well with 1 teaspoon salt, pepper, and olive oil. Combine the ground coffee, cocoa powder and cinnamon and mix well. Spread the mixture over a work surface and roll the beef in it until coated evenly. Allow to marinate approximately 30 minutes at room temperature ? it won't cook evenly if it's cold. Heat a saucepan over medium-high heat. Add the butter and saute the onion and garlic cloves until nicely browned. Add chiles and tortilla pieces and lower the heat, gently sauteing until they are golden brown. Add the chicken stock. Bring the stock to a boil, then simmer, lightly covered, for 10 minutes. Remove the stock from the heat and allow to cool. Preheat the oven to 400 degrees F. Transfer the ingredients to a blender and puree for 1 minute or until smooth. Pass the sauce through a sieve to remove any coarse pieces. Add the cream, remaining 1 teaspoon salt and brown sugar and blend. The sauce should not be too thick. If too thick, add some more chicken stock or water; it should be a very light consistency. Reserve. Place the beef on a roasting rack in a roasting pan. Roast in the oven for 10 minutes. Immediately lower the heat to 250 degrees F and roast for 20 minutes. Check the beef's internal temperature with a meat thermometer (125 degrees F for medium-rare, 135 degrees F for medium). If further cooking is necessary, return the beef to the oven (still set at 250 degrees F) and slowly roast to the desired temperature. Remove the beef from the oven and let rest for a few minutes. Before carving, remove the string. To serve, slice the filet into 1/4-inch thick slices. Ladle the pasilla cl broth over the filet. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 57499,"Royal Icing with Meringue Powder 2 pounds confectioners' sugar 1/2 cup plus 2 tablespoons meringue powder (egg white powder) Food coloring, as desired Instructions: Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer 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. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57500,"Oxtail Stew 7 pounds beef oxtails 1 pound onions, minced 1 ounce salt 1 ounce sugar 1/2-ounce garlic powder 1/4 cup ketchup 1/3 cup soy sauce 2 teaspoons liquid browning or soy sauce 1 teaspoon ground allspice 2 tomatoes, diced 1 bunch scallions, minced 2 cans butter beans, drained Cornstarch mixed with a little cold water, if necessary Instructions: Put the oxtails, onions, salt, sugar, garlic powder, ketchup, soy sauce, liquid browning, allspice, tomatoes and scallions in a 10- to 12-quart pot. Fill with enough water to cover everything. Bring to a boil, then reduce the heat to medium or medium-low and cook until tender, 2 hours. Add the beans and stir. Thicken with cornstarch if using. ","[Barolo, Barbaresco, Chianti, Rioja]" 57501,"Roasted Garlic Chicken Lemon Beurre Blanc, recipe follows 1 roasted green bell pepper, chopped 1 roasted red bell pepper, chopped 1/2 cup roasted garlic cloves 1 cup feta cheese, crumbled, plus more for garnish 6 (8-ounce) boneless, skinless chicken breasts Pinch chopped garlic Pinch chopped shallots 1/2 pound butter, cut into pieces 1/2 cup Chablis wine 2 lemons, juiced 2 cups heavy cream Salt and freshly ground pepper Instructions: In a medium saucepan, combine the Lemon Beurre Blanc, roasted peppers, garlic, and feta cheese and heat over low heat. Keep warm until ready to use, stirring occasionally. Preheat a grill or grill pan. Place chicken breasts on grill and grill on both sides until completely cooked through. Remove from grill and place on a serving plate. Spoon sauce over the chicken and garnish with crumbled feta cheese. Sweat the shallots and garlic in 1 tablespoon of butter in a medium saucepan over medium-high heat. Add the wine and lemon juice and cook until reduced by half. Add the cream and reduce until it reaches a sauce consistency. Reduce the heat to low and whip in the butter. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57502,"Mai Tai 6 ounces light rum 3 ounces dark rum
2 ounces lime juice
2 ounces orange liqueur
2 ounces almond syrup (like for coffee)
4 ounces orange juice
5 ounces pineapple juice
1/4 cup maraschino cherry juice, plus a few cherries for garnish
4 small wedges fresh pineapple, for garnish
Fresh mint leaves, for garnish
Instructions: Combine the rums, lime juice, orange liqueur, almond syrup, orange juice and pineapple juice in a mason jar and secure the lid. Shake well. Fill 4 rocks glasses with ice and pour over the mixture. Add a splash of cherry juice to each glass. Garnish with the cherries, wedges of fresh pineapple and mint leaves. ","[Rum, Cointreau, Triple Sec, Grand Marnier]" 57503,"Smoky Bacon and Bean Salad Extra-virgin olive oil, for drizzling, plus 1/3 cup 4 slices bacon, chopped 2 (15-ounce) cans chickpeas, rinsed and dried Salt Few healthy pinches crushed red pepper flakes 3 hearts romaine, chopped 1 rounded teaspoon Dijon mustard 3 tablespoons balsamic vinegar, eyeball it Instructions: Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Crisp the bacon then transfer to a paper towel-lined plate. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes. Season chickpeas with salt and crushed pepper flakes and cool. Place greens in a salad bowl. Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil. Add bacon and chickpeas to the salad and toss to coat evenly. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 57504,"Plantain and Black Bean Fritters 1/4 cup diced onion 1/2 teaspoon minced garlic 1 cup dried black beans, picked over and soaked overnight Pinch dried oregano, optional 3 black plantains Bread Crumbs 3 red onions, thinly sliced 1 cup fresh lime juice Instructions: Drain the bean liquid and rinse. Heat a small saucepan with enough oil to coat the bottom of the pan, over medium heat. Add the onions and garlic and cook until translucent, about 4 minutes. Add the beans, a dash of oregano (if using) and water to cover 2 inches above the beans. Bring to boil over high heat, reduce the heat to low, and cook partly covered, until tender. Keep water in reserve to replenish the cooking liquid as necessary so the beans are always covered by at least 1-inch. The beans should be cooked until tender, about 1 hour. Drain excess liquid. Place the beans in a bowl and mash until pureed. Season with salt and black pepper and keep at room temperature. To assemble the plate: Heat a saute pan over medium-high heat. Add enough oil to cover the bottom of the pan. Place the fritters in the hot oil and cook until golden brown on each side. Reduce to low flame and continue to cook until the fritter is hot throughout. Serve immediately, with a dollop of sour cream and cured red onions. Plantain Dough: Rinse the plantains with the skins on. Place the plantains in a sauce pan and cover with hot water. Place the saucepan over high heat and cook until the skins of the plantain start to open. Drain the liquid and lay the plantains to cool. Peel the plaintains while the plantains are still warm, mash in a bowl to form a dough. If the dough is too wet add bread crumbs until workable. Divide the dough into 8 balls. Using a clean flat surface, flatten the balls into round circles 1-inch thick. Spoon 1/4 teaspoon of the black bean mixture in the center of the plantain. Fold the edges of the plantain over the center of the plantain to close the bean mixture inside. If you can't cover all the bean mix, take a piece of plantain mash and place over the beans, while forming into a 1-inch thick round circle. Cured Red Onions: Place the sliced red onions in a small shallow container. Pour the lime juice over the onions, and season with salt. Mix well to combine the flavors. Cover and let sit in the refrigerator for 2 to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 57505,"Otto's Chicken Apple Sausage 5 pounds chicken breast meat 5 teaspoons sea salt
2 1/2 teaspoons ground cinnamon
2 1/2 teaspoons ground cloves
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground ginger
1 teaspoon granulated onion
2 Granny Smith apples, finely chopped
15 feet hog casing
Instructions: Par-freeze meat for 30 minutes. Have a meat grinder and stuffing attachments ready and assembled. In a small bowl, combine the salt, cinnamon, cloves, coriander, ginger and granulated onion so they will evenly disperse when adding to the ground meat. Slice the meat into 1-inch cubes. Grind the meat and apples together using the coarse disc on your grinder. In a large bowl, combine meat and apple mixture with the seasonings. Using your hands, mix the meat and seasonings well. This process may take a few minutes to get the seasonings well dispersed. Stuff the forcemeat firmly into the casings. Twist the finished sausage into 6-inch links. Poach the sausages in in 160 degree F water for 20 minutes. Cooked sausages keep, refrigerated, for up to 3 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57506,"Mexican Chicken Soup 4 split (2 whole) chicken breasts, bone in, skin on Good olive oil Kosher salt and freshly ground black pepper 2 cups chopped onions (2 onions) 1 cup chopped celery (2 stalks) 2 cups chopped carrots (4 carrots) 4 large cloves garlic, chopped 2 1/2 quarts chicken stock, preferably homemade 1 (28-ounce) can whole tomatoes in puree, crushed 2 to 4 jalapeno peppers, seeded and minced 1 teaspoon ground cumin 1 teaspoon ground coriander seed 1/4 to 1/2 cup chopped fresh cilantro leaves, optional 6 (6-inch) fresh white corn tortillas For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 57507,"Healthy Chocolate-Chia Pudding Pops 1 1/4 cups 2-percent milk 2 ounces semisweet chocolate, finely chopped 3 tablespoons unsweetened cocoa powder 2 tablespoons light agave nectar Kosher salt 2 tablespoons chia seeds 1/2 teaspoon pure vanilla extract Instructions: Combine the milk, chocolate, cocoa powder, agave and a pinch of salt in a medium saucepan and set over medium-low heat. Cook, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes. Pour the chocolate mixture into a medium bowl. Stir in the chia seeds and vanilla. Let cool to room temperature, about 1 hour. Cover and refrigerate the mixture until chilled and the chia seeds are plumped, about 1 hour more, stirring halfway through. Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding. The pops will keep in the freezer for up to 2 weeks. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 57508,"Crab Dumplings - Slimmed 1 tablespoon vegetable oil, like soy or corn 1/4 to 1/2 jalapeno cl (with seeds), minced 3 cloves garlic, minced 1 tablespoon sugar 1 cup grated carrots (about 2 medium carrots) 1 1/2 tablespoons chopped fresh coriander leaves (cilantro) 1/2 tablespoon freshly squeezed lime juice 1 teaspoon Southeast Asian fish sauce 1 scallion (white and green), chopped 1/2 pound lump crabmeat, picked over to remove bits of shell and cartilage 1/4 cup chopped water chestnuts 1 large egg white 1 tablespoon seasoned rice wine vinegar, plus more as needed 1 tablespoon chopped fresh coriander leaves (cilantro) Heaping 1/4 teaspoon kosher salt 24 wonton wrappers (3 1/2-inch square), thawed if frozen 2 romaine leaves Instructions: To make the salad: In a small non-stick skillet, stir together the oil, jalapeno, and garlic. Stir-fry over medium heat until fragrant, about 5 minutes. Remove the skillet from the heat and add the sugar. Transfer the mixture to a medium bowl, and cool slightly. Toss the carrot, coriander, lime juice, fish sauce, and scallion together with the jalapeno mixture. Set aside. To make the dumplings: In a medium bowl, combine the crabmeat, water chestnuts, egg white, 1 tablespoon of vinegar, coriander, and salt. Lay 6 to 8 wontons out on a work surface. Trim into rounds with the biscuit cutter. Lightly brush the surface of each wrapper with vinegar. Place a level tablespoon of the crab filling in the center of each wrapper. Gather the wrapper around the filling, in a loosely-pleated open dumpling. The dumpling should be flat on the bottom with about a 1/2-inch of the wrapper unfilled at the top in order to hold the salad after steaming. Repeat until the filling is used up. Arrange the dumplings about 1/4-inch apart in 2 lettuce leaf-lined bamboo steamers. Fill a wok or pan with enough water to come up to the bottom of the steamer rack, and bring the water to a boil over high heat. Stack the steamers in the pan, cover, and steam the dumplings until the filling is set, about 10 minutes. Remove the steamer from the pan. Top each dumpling with 1/2 heaping teaspoon of the carrot salad. Serve immediately in the steamer pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 57509,"LT Backyard Burger 7 ounces ground prime beef (20 percent fat), at room temperature Softened butter Kosher salt and freshly ground black pepper Potato bun, sliced in half Iceberg lettuce leaf Slice beefsteak tomato Slice dill pickle 1 tablespoon LT Pickled Mayo, recipe follows 6 tablespoons mayonnaise 3 tablespoons ketchup 2 tablespoons sweet relish, drained and rinsed 1 tablespoon chopped cornichons 2 tablespoons chopped pickled jalapeno 1 tablespoon Cognac Salt and pepper, to taste Instructions: Heat a griddle medium hot. Using your hands, form the beef into a 1/4-inch-thick patty, trying not to press the patty too much or the meat becomes tough and the patty does not cook properly in the center. Brush some butter on both sides of the patty, season with salt and pepper and cook on the griddle for 2 to 3 minutes on each side for medium rare. Meanwhile, brush softened butter on both slices of the bun and place on the griddle until toasted. To assemble, place the hamburger on the bottom slice of the bun, and the lettuce, tomato and pickle on top of the hamburger. Spread the LT Pickled Mayo on the top bun and then put the sandwich together and serve. Place the ingredients in a small bowl and mix together. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 57510,"Witches Finger Sandwiches 1 (11-oz.) can Pillsbury? Refrigerated Breadsticks 6 small slices pepperoni 12 (2/3-oz.) slices American pasteurized process cheese food 3/4 cup finely shredded lettuce Instructions: Heat oven to 375 degrees F. Separate dough into 12 strips. Place flat on ungreased cookie sheet; do not twist. With sharp knife or kitchen scissors, cut 2 small triangles from one end of each dough strip to form a point that resembles a fingertip. Lightly score breadsticks in center to resemble knuckles. Cut each pepperoni slice into 2 pointed ovals to resemble 2 fingernails. Place 1 pepperoni piece on each breadstick. Bake at 375 degrees F. for 13 to 15 minutes or until golden brown. If necessary, reapply \fingernails\ with small dot of ketchup. Split each breadstick. Cut each cheese slice into strips and place in breadstick, overlapping strips. Top each with lettuce. If desired, serve with mustard, mayonnaise or ketchup. Serve warm or cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57511,"Turkey Lasagna 1/4 cup olive oil 1 red onion, chopped 2 pounds ground turkey 3 cloves garlic, minced 1/4 cup tomato paste One 28-ounce can crushed tomatoes
One 28-ounce can whole peeled tomatoes 1 tablespoon dried oregano Kosher salt and freshly ground black pepper
1 pound mozzarella, grated (about 4 cups) 3/4 cup grated Parmesan One 32-ounce container ricotta 1/2 bunch parsley, finely chopped 1 large egg, lightly beaten 12 lasagna noodles (not no-boil; about 12 ounces) Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and beginning to become translucent, about 8 minutes. Add the turkey and garlic and continue to cook, breaking the meat up with a wooden spoon, until the turkey is cooked through, 6 to 8 minutes. Add the tomato paste, stir to combine and cook, stirring occasionally, about 5 minutes. Add the crushed tomatoes to the saucepan. Add the whole peeled tomatoes, crushing them with you hand as you pour them in. Stir in the oregano. Add salt and pepper to taste, bring to a simmer and cook, stirring occasionally, until the sauce is slightly reduced and thickened, about 30 minutes; remove the lid for the last 5 minutes of cooking.
Meanwhile, set aside 1 cup of the mozzarella and 1/4 cup of the Parmesan in a small bowl. Mix together the ricotta, parsley, egg, the remaining mozzarella and Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
Preheat the oven to 375 degrees F.
Spread about 2 cups of the sauce in the bottom of a deep 9-by-13-inch broiler-proof baking dish (see Cook's Note). Place 3 uncooked lasagna noodles across the bottom of the dish lengthwise, leaving about 1/2 inch between each. Place a fourth noddle across the short side of the dish, breaking to fit as needed. Spread about 1 1/2 cups sauce on the noodles. Using an ice-cream scoop or a large spoon, dollop one-third of the cheese mixture evenly on top of the sauce. Arrange another layer of noodles the same as the first, pressing down gently to spread the cheese mixture. Repeat layering the sauce, cheese mixture and noodles two more times, ending with the noodles. On top of the last layer, spread the remaining sauce.
Cover the baking dish tightly with foil and bake until the noodles are tender when you insert the tip of a paring knife, about 1 hour. Remove the foil from the baking dish and sprinkle with the reserved mozzarella and Parmesan. Increase the oven temperature to broil and broil the lasagna until the cheese is melted, golden and bubbling, 5 to 7 minutes. Let the lasagna sit for 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 57512,"Callaloo Chicken Roulade 2 boneless skinless chicken breasts Kosher salt and freshly ground black pepper
1 teaspoon adobo seasoning
1/2 teaspoon ground allspice (Jamaican pimento)
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup extra-virgin olive oil, plus more if needed
1 small yellow onion, small diced
3 cloves garlic, minced
3 cups chopped callaloo (amaranth)
1 plum tomato, small diced
5 sprigs thyme
1 Scotch bonnet cl, seeded and julienned
2 tablespoons unsalted butter
Instructions: Preheat the oven to 450 degrees F. Lay a piece of plastic wrap on a work surface. Place one of the chicken breasts on top and lay another piece of plastic wrap on top. Using the smooth side of a mallet, pound the chicken breast until 1/4-inch thick all around. Repeat with the second chicken breast.
Remove the top layer of plastic and sprinkle the top of each chicken with an even layer of 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon adobo, 1/4 teaspoon allspice, 1/2 teaspoon dried basil and 1/2 teaspoon dried oregano. Set aside, covered in plastic wrap in the refrigerator.
Add 2 tablespoons of the oil to a Dutch oven over medium-high heat. Add the onions and garlic and stir until aromatic and translucent, 3 to 5 minutes. Add the callaloo, stirring to combine all the ingredients. Stir in the tomatoes, 2 sprigs of the thyme, 1/2 cup water and half of the chiles. If the callaloo seems a bit dry, add a little more oil and water. Let cook until the callaloo is soft, another 3 to 5 minutes. Season with salt and pepper and add more chiles for added heat if desired. Transfer the mixture to a parchment-lined-baking sheet, smooth to flatten and cool in the refrigerator for 15 minutes.
On a clean surface, lay a flattened chicken breast seasoned side down. Spoon half of the cooled callaloo in an even layer. Starting at one long side, fold over the chicken and continue rolling until it's in the shape of a small log. Enclose and tighten the roulade with 2 pieces of plastic wrap. Repeat with the remaining chicken breast and callaloo mixture.
Bring a medium stockpot of water to a simmer over medium-high heat. Place the wrapped roulades into the water. Using tongs, rotate for about 5 minutes to set the chicken. Remove, take off the plastic and let rest for 3 minutes.
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the roulades and sear all sides until golden brown, 8 to 10 minutes. Add the butter and remaining 3 sprigs thyme. Using a spoon, baste the chicken with the melted butter for another 2 minutes. Place the skillet in the oven until the internal temperature of the chicken is 160 degrees F on an instant-read thermometer, about 10 minutes. Remove and let rest for 5 minutes. Slice and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 57513,"Joan Nathan's Cholent 3 cups chopped onions, plus 1 whole onion with skin 3 tablespoons vegetable oil 3 pounds flanken (short ribs) 2 tablespoons honey 2/3 cup mixed dried beans (cranberry, kidney, navy, black and lentils), soaked overnight 1/2 cup barley 4 potatoes, peeled and left whole 1/2 head garlic cloves, peeled and left whole 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 1/2 teaspoons paprika 3/4 pound marrow bones Instructions: Preheat oven to 225 degrees F. In a skillet saute chopped onions in oil until softened. Add meat and brown well. In an 8-quart casserole heat honey for a few minutes until lightly caramelized. Add rinsed, drained beans, barley, potatoes and the meat. Scatter garlic cloves around the meat. Dissolve salt, pepper and paprika in a cup of water and pour over meat. Add whole onion and bones. Add enough water to cover ingredients. Bring to a boil, cover with aluminum foil and lid and simmer 15 minutes. Transfer casserole to oven and cook overnight. The next morning, check casserole. If water still covers meat, uncover and cook until water evaporates to a thick sauce, about 2 hours. To serve, spoon onto a large platter, keeping each ingredient separate. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 57514,"Baked Potatoes on the Grill 4 medium russet potatoes 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Salted butter, for serving
Sour cream, for serving
Chopped chives, for serving Instructions: Preheat a grill to medium heat. Use a paring knife to poke each potato 4 to 6 times. Rub the potatoes with the olive oil, then generously season with salt and pepper. Wrap each potato in a 12-by-12-inch piece of heavy-duty aluminum foil, then place on the grill. (If using a charcoal grill, place over the area with coals.) Grill with the lid closed until a paring knife slides easily into each potato, 50 to 60 minutes.
Remove from the grill and let cool for 5 minutes before unwrapping. Serve with butter, sour cream and chives.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57515,"Roasted Potatoes with Paprika Mayo Kosher salt and freshly ground black pepper 2 pounds red potatoes, cut into 1/2-inch cubes
2 tablespoons unsalted butter, melted
1 cup mayonnaise
1/4 cup white vinegar
1 tablespoon paprika
2 teaspoons sugar
1 1/2 shallots, finely chopped
Chopped chives, for garnish
Instructions: Preheat the oven to 450 degrees F. Bring a large pot of heavily salted water to a boil (I use about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry. Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs. Roast until dark brown and crispy, 30 to 45 minutes, tossing halfway through. Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots. When the potatoes are done roasting, toss them with half of the paprika mayonnaise (save the rest for dipping or another use). Taste and adjust the seasonings as needed. Top with chives and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57516,"Italian-Style Strawberry Shortcake Butter, for greasing pan Flour, for dusting One 17 1/4-ounce package frozen puff pastry sheets, thawed 1 1/2 pounds strawberries, stems removed and sliced 1/4 cup sugar Juice of 1/2 a lemon 2 cups heavy whipping cream 1 vanilla bean, seeded 1 tablespoon powdered sugar, plus more for garnish Instructions: Block of bittersweet chocolate, for shavingPreheat the oven to 400 degrees F. Butter 2 sheet trays. Flour your work surface. Roll out each puff pastry sheet to a 14-inch square. Use a biscuit cutter to cut into 4-inch rounds. Place on the prepared sheet tray and prick with a fork. Bake the pastry until golden brown and puffy, about 15 minutes, rotating the pans halfway through cooking. Remove and let cool. Once cool, slice each puffed round into 3 horizontal pieces.
Meanwhile, add the strawberries, sugar and lemon juice to a medium bowl and toss. Let sit at room temperature for 30 minutes so the juices develop.
When ready to serve, add the heavy cream to a large bowl and add the seeds of the vanilla bean. Beat, using a hand mixer, until it thickens. Add the powdered sugar and beat until soft peaks appear.
To assemble, add a nice dollop of whipped cream to a dessert plate. Top with strawberries and a round of pastry. Repeat the layers, ending with the pastry. Sprinkle with powdered sugar, top with chocolate shavings and serve immediately. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 57517,"Vanilla Pudding with Amaretti Cookies 2 cups whole milk 1/2 cup sugar 2 tablespoons cornstarch 1/8 teaspoon kosher salt 1 large egg 1 tablespoon unsalted butter 1 tablespoon pure vanilla extract About 3/4 cup crushed amaretti cookies Instructions: Bring 1 cup of the milk to a boil in a medium saucepan over medium heat. Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg. When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar/milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Divide the pudding among four to six 1/2-cup ramekins or 4-ounce glasses, layering each with 1 to 2 tablespoons of the amaretti cookies. Cover with plastic wrap and refrigerate until fully set, about 2 hours. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Roasted Garlic and Rosemary

Ingredients:

• 1.5 lbs flank steak
• 4 cloves garlic," 57518,"Holiday Yule Log with Ax Topper 2 cups (240 grams) all-purpose flour 2 cups (430 grams) granulated sugar
  3/4 cup (78 grams) Dutched cocoa powder (I use Cacao Barry Extra Brute) 1/4 cup buttermilk powder, such as Saco 1 1/2 teaspoons baking powder
  1 teaspoon salt
  1/2 teaspoon baking soda
  Nonstick cooking spray, for the pans 1/2 cup (1 stick/113 grams) unsalted butter, very soft but not melted
  2 tablespoons neutral oil, such as canola
  2 large eggs, at room temperature
  1 cup warm coffee 1 teaspoon vanilla extract
  2 (8-ounce/226-gram) packages cream cheese, at room temperature 1 pound (4 sticks/454 grams) unsalted butter, at room temperature
  2 teaspoons vanilla extract
  8 1/2 cups (850 grams) confectioners' sugar, sifted
  Generous pinch salt
  8 ounces (225 grams) bittersweet chocolate, finely chopped 1 Gingerbread Ax, recipe follows 3 cups (360 grams) all-purpose flour, plus more for dusting 1 1/2 tablespoons ground ginger 1 tablespoon ground cinnamon 1 teaspoon white pepper 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon grated nutmeg 1/2 teaspoon ground cloves 1 cup (2 sticks/227 grams) unsalted butter, at room temperature 3/4 cup (150 grams) dark brown sugar 1/2 cup organic barley malt syrup or molasses 1 large egg plus 1 egg white, at room temperature 1 teaspoon vanilla extract 1 teaspoon grated fresh ginger (peel a nub of fresh ginger and use a rasp grater) 1/2 teaspoon fresh orange zest Granulated sugar, for sprinkling Instructions: For the \better than box mix chocolate cake: Whisk the dry ingredients together in a bowl: the flour, granulated sugar, cocoa powder, buttermilk powder, baking powder, salt and baking soda. (You can keep the mixture in a ziptop bag or a large jar ahead of time and have in your pantry, ready to go at a moment's notice, just like a box mix.) Preheat the oven to 350 degrees F. Spray the bottoms but not the sides of three 6-inch cake pans with nonstick spray and line with parchment paper. Add the dry ingredients to a stand mixer fitted with the paddle attachment. Add the butter in small pieces and the oil. Mix until the mixture looks like damp sand. Add the eggs, one at a time, mixing well between each addition. Add the coffee, vanilla and 1/2 cup water, and mix on high for 30 seconds. Divide the batter evenly among the 3 prepared cake pans. Bake for 30 to 35 minutes or until the cakes spring back when gently poked. Cool the cakes, then wrap in plastic wrap and freeze for 30 to 40 minutes until firm but not frozen through. Slice each cake in half horizontally to create 2 layers. For the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and mix until smooth. Add the butter and beat on high until smooth. Add the vanilla and, with the mixer on low, slowly add the confectioners' sugar and salt. Once the confectioner's sugar is all added, raise the speed to high and beat until light, fluffy and smooth. For the assembly: Cut three 6-inch rounds of cardboard and place a 6-inch round of parchment on top of each. Place a bottom cake layer from each of the halved cakes on each of the parchment-lined cardboard rounds. Top the 3 rounds with 1/2 cup frosting each, then top with another cake layer and press gently to adhere so you have 3 double-tired cakes. Using a small offset spatula, frost the tops of the cakes smoothly and frost the sides roughly to resemble bark. Place in the refrigerator until set, about 30 minutes. Meanwhile, gently melt the chocolate over a saucepan of simmering water or in the microwave. Transfer the chocolate to a pastry bag fitted with a small open tip. Pipe several thin concentric circles on the top of each cake to resemble tree rings. Stack the 3 cakes in a zigzag configuration, placing thick straws into the first 2 layers to add stability where the cakes overlap. If you're afraid that the layers are unstable after they're stacked, secure them with wooden skewers: poke the pointy ends down and through the cakes and tap gently with a hammer to force the skewers all the way through the three cakes and into their cardboard rounds (but remember where the skewers are so you can remove them before serving). Top with a Gingerbread Ax before serving. Make the cookies: Preheat the oven to 350 degrees F. In a large bowl, whisk together the flour, ground ginger, cinnamon, white pepper, salt, baking soda, nutmeg and cloves. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, brown sugar and barley malt syrup until smooth. Scrape down the bottom and sides of the bowl. Add the whole egg and continue to mix until completely incorporated. Scrape the bottom and sides of the bowl again and add the vanilla, fresh ginger and orange zest. Slowly add the dry ingredients to the wet ingredients in the mixer. Mix until just combined. Then, turn the dough out onto a sheet of plastic wrap and press into a disk. Cover completely in the plastic wrap and chill for 20 minutes. Draw an ax (to the best of your ability) that's about 12 inches in length on a piece of parchment. Cut out the ax template from the parchment and set aside. Roll the dough out about 1/4 inch thick between 2 pieces of lightly floured parchment paper. Place the rolled out dough onto parchment on a cookie sheet in the freezer for 15 minutes. Place the ax template drawn-side up on the dough and use a sharp paring knife to carefully cut out an ax from the dough. Repeat a second time to make 2 axes (it's good to have an extra, in case the first breaks). Cut the remaining dough with cookie cutters. Place the axes and cookies onto parchment-lined cookie sheets. You can gather scraps together and reroll the dough 1 additional time. Brush the ax-head portions of the axes with the egg white and sprinkle with granulated sugar. Bake for 10 to 15 minutes or until just beginning to brown around the edges. Allow the cookies to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57519,"Beef Stroganoff with Beet Creme Fraiche 2 cups beet juice 1 tablespoon sugar
  1 cup creme fraiche
  Kosher salt and freshly ground black pepper
  Kosher salt 1 pound egg noodles
  1 stick (8 tablespoons) unsalted butter, cut into pieces
  1/4 cup chopped fresh dill
  1/4 cup chopped fresh parsley Freshly ground black pepper
  4 filet mignon steaks (each 1 1/2 -inches thick) Kosher salt and freshly ground black pepper
  1/4 cup steak rub, such as Bobby Flay's Steak Rub 4 tablespoons canola oil
  2 tablespoons unsalted butter
  1 1/4 pounds assorted mushrooms (cremini, shiitake, oyster), sliced and chopped
  2 large shallots, finely diced
  3 cloves garlic, grated finely or chopped to a paste
  1 tablespoon all-purpose flour
  2 cups homemade beef stock or low-sodium beef broth
  Dill and parsley, for serving Instructions: For the beet creme fraiche: Combine the beet juice and sugar in a small nonreactive saucepan and bring to a boil over high heat. Cook until thickened and reduced to about 1/4 cup, about 30 minutes. Transfer to a bowl and refrigerate until cold, about 30 minutes. Place the creme fraiche in a bowl, season with salt and pepper and swirl the beet reduction into the creme fraiche. For the buttered noodles: Bring a large pot of salted water to a boil, add the noodles and cook until al dente, about 6 minutes. Drain the noodles, reserving 1 cup of the cooking water. Melt the butter in a large saute pan, add the noodles and some of the cooking liquid and toss to coat. Stir in the dill and parsley and season with salt and pepper. For the stroganoff: Season both sides of the beef with salt and pepper and then the steak rub. Heat 3 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the beef and cook on both sides until golden brown, a crust has formed and the meat is cooked to medium rare, about 10 minutes. Remove to a plate and let rest for 5 minutes. Slice into 1/2-inch thick slices. Add the butter and remaining tablespoon of oil to the pan and heat until it begins to shimmer. Add the mushrooms and cook until lightly golden brown. Add the shallots and garlic and continue cooking until soft, the mushrooms are deep golden brown and the liquid has evaporated, about 5 minutes per side. Season with salt and pepper. Stir in the flour and cook for 1 minute. Add the beef stock, bring it to a boil and cook until the sauce coats the back of a spoon, about 10 minutes. To serve: Put some of the noodles in each bowl. Top with the mushrooms, sliced steak and a dollop of the beet creme fraiche. Garnish with parsley leaves and dill. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 57520,"Octopus and Potato Salad 2 pounds octopus 2 large potatoes 1/4 cup extra-virgin olive oil Juice of 1 lemon Kosher salt and freshly ground black pepper 1 cup black olives 1 bunch fresh flat-leaf parsley, finely chopped Instructions: Rinse the octopus well under cold water and clean the sac, making sure to get rid of any grit. Flip the octopus over and look for the beak (the dark, hard, crusty shell-like bit) and scoop out with a paring knife. Add the beak and octopus to a large pot and cover with water. Bring to a boil, and then lower to medium-high heat and cook until the octopus is fork tender, about 40 minutes. Drain and let cool, and then cut into bite-size pieces. Meanwhile, peel your potatoes, cut into bite-size pieces and cover with cold water in another pot. Bring to a boil and cook until tender. Combine the octopus, potatoes, olive oil and lemon juice and season with salt and pepper. Add the black olives and parsley to finish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 57521,"Rice Pudding Pinch salt 1 cup Arborio rice 3 cups milk 1 cup heavy cream 1/2 cup sugar Pinch cinnamon, plus extra for dusting 1 1/2 teaspoons vanilla extract 1/2 teaspoon finely-minced lemon zest Instructions: In a medium saucepan bring 2 cups water to a boil and stir in salt and rice. Lower heat to simmering, cover and cook, stirring occasionally, until rice is nearly tender, al dente, about 14 minutes. Stir in milk, cream, sugar and pinch of cinnamon; cook, stirring occasionally over low heat, 20 to 22 minutes, until thickened (do not let mixture come to a boil). Remove from heat and stir in vanilla and lemon zest. Transfer to a shallow baking or serving dish, press plastic wrap onto surface to prevent a film from forming, and chill. When ready to serve, remove plastic wrap and dust with cinnamon in shape of an \X.; ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 57522,"Iceberg Lettuce Chopped Salad with \French\ Dressing 1 head iceberg lettuce, core removed and chopped 4 radishes, chopped 4 scallions, chopped 1/3 seedless cucumber, chopped 1 cup shredded carrots, available in produce section 3 tablespoons white wine vinegar 3 tablespoons sugar 1/4 cup ketchup 1/4 cup extra-virgin olive oil, eyeball it 1 teaspoon garlic powder 2 teaspoons Worcestershire sauce Salt and white pepper Instructions: Combine lettuce and chopped veggies in salad bowl. Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to your taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57523,"Steak With Blue Cheese Potatoes 4 medium russet potatoes 1 tablespoon extra-virgin olive oil, plus more for brushing 1 1/2 pounds boneless top sirloin steak (about 1 1/2 inches thick) Kosher salt and freshly ground pepper 3 ounces soft blue cheese (about 3/4 cup) 3 tablespoons sour cream 3/4 cup chopped fresh parsley, chives and/or scallions 1 shallot, sliced, or 2 tablespoons diced red onion 1/2 cup ruby port or red wine 1 cup low-sodium beef broth 3 tablespoons cold unsalted butter Instructions: Preheat the oven to 425 degrees F. Pierce the potatoes with a fork, then microwave until easily pierced but slightly firm in the center, about12 minutes. Brush with olive oil and bake directly on the oven rack until tender with crisp skins, about 10 minutes. Keep warm. Season the steak with salt and pepper and rub with 1 tablespoon olive oil. Mix the blue cheese, sour cream and herbs in a bowl. Heat a cast-iron skillet over medium-high heat. Sprinkle the skillet with 1/2 teaspoon salt and drizzle lightly with olive oil, then add the steak and weigh it down with a heavy skillet; cook until browned, 4 minutes. Flip the steak, replace the top skillet and brown the other side, 3 minutes. Reduce the heat to low, remove the top skillet and cook 1 to 4 more minutes for medium rare. Transfer to a plate to rest. Return the skillet to medium-high heat, add the shallot and port and boil until thickened, about 4 minutes. Stir in the broth and any juices from the steak and cook 5 minutes, then whisk in the butter. Split open the baked potatoes and top with the blue cheese mixture. Slice the steak; serve with the potatoes and sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 57524,"Honey Corn Three 16-ounce bags microwave buttered popcorn, or 1 cup loose popcorn kernels, popped (about 20 cups) 1 1/2 cups salted roasted peanuts 4 cups sugar 1 cup (2 sticks) unsalted butter 1 cup heavy cream 1 cup honey with the honeycomb, chopped 1 teaspoon baking soda Instructions: Place the popcorn and peanuts in an extra-large bowl or on 2 silicone-lined baking sheets and set aside. Combine the sugar, butter, cream and honey in a large soup pot or Dutch oven. Bring to a boil over medium-high heat. Reduce the heat slightly, clip on a candy thermometer, and keep at a low boil until it reaches the softball stage, about 234 degrees F. Remove the pot from the heat and add the baking soda while stirring. Pour the sugar mixture over the popcorn and mix well. Store in an airtight container for up to 2 days. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 57525,"Diablo Pasta with Bacon Wrapped Shrimp 12 ounces chipotle peppers in adobo sauce, pureed 1/4 cup minced garlic 1/4 cup Worcestershire sauce 6 whole tomatoes, diced One 16-ounce can lager beer 1 bunch fresh cilantro 3 sticks butter 6 teaspoons minced fresh habanero peppers One 1-pound box linguine, cooked Bacon Wrapped Shrimp, recipe follows 6 slices good-quality thick-cut bacon 6 medium to large raw shrimp, peeled and deveined Instructions: In a large food processor, blend the chipotles, garlic, Worcestershire, tomatoes, beer and cilantro. Add the puree to a nonstick skillet and heat until the sauce bubbles. Making 2 servings at a time, heat 1 stick butter with 2 teaspoons habanero in a large skillet. When the butter is melted, add one-third of the pasta and one-third of the Diablo sauce. Mix together for 20 seconds, remove from the heat and reserve. Repeat 2 more times. Top with 1 bacon wrapped shrimp per serving. Preheat the oven to 350 degrees F. Place the bacon on a baking sheet and bake until half cooked, 8 to 10 minutes. Let the bacon cool to room temperature.
  Wrap each shrimp with 1 slice of bacon and secure with a toothpick. Grill until the shrimp is fully cooked and the bacon is crispy, 2 to 3 minutes. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 57526,"Melted Ice Cream Iced Coffee 1 cup melted vanilla ice cream 1 cup cold coffee Instructions: Pour the melted ice cream into an empty ice cube tray and freeze until frozen solid, about 2 hours. Transfer the ice cream cubes to 2 tall glasses and pour 1/2 cup coffee into each. Serve immediately. ","[Chardonnay, Riesling, Moscato]" 57527,"Pasta with Walnut Sauce 6 ounces shelled walnuts 1/2 clove garlic, minced 1 slice bread, crusts removed 2/3 cup whole milk 1 ounce grated Parmesan, plus more for garnish 3 to 4 tablespoons olive oil (preferably Ligurian) Salt and pepper 2 pounds any flat short pasta 1/2 cup chopped Italian parsley, for garnish Instructions: Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again. Pour into a bowl, and set aside. Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed). Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 57528,"Grilled Chicken with Bulgur 4 chicken legs (drumsticks and thighs attached; about 2 1/2 pounds) 2 tablespoons extra-virgin olive oil 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon cayenne pepper Kosher salt 2 cups green or red grapes (in clusters) 1 tablespoon unsalted butter 1/2 teaspoon grated lemon zest 1 cup bulgur 2 scallions, sliced 1/4 cup chopped fresh parsley Instructions: Preheat a grill to medium high. Coat the chicken legs with 1 tablespoon olive oil, then sprinkle all over with the cinnamon, ginger, cayenne and 3/4 teaspoon salt. Transfer to the grill, skin-side up; cover and cook 12 minutes. Flip the chicken, cover and continue cooking until the skin is golden brown and a thermometer inserted into the thickest part registers 160 degrees F, 10 to 15 more minutes. Grill the grapes, covered but turning occasionally, until slightly charred, about 6 minutes. Meanwhile, combine 1 1/2 cups water, the butter, lemon zest and a pinch of salt in a medium saucepan; bring to a boil. Add the bulgur, reduce the heat to medium low and simmer, covered, until tender, about 15 minutes. (Drain any excess water, if necessary.) Fluff the bulgur with a fork and stir in the grilled grapes, discarding the stems. Stir in the scallions, parsley and the remaining 1 tablespoon olive oil; season with salt. Serve with the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 57529,"Mulligatawny 4 tablespoons butter 1 boneless, skinless chicken breast, cut into small bite-size pieces
  3 cloves garlic, finely minced 1 medium onion, diced 1/4 cup all-purpose flour
  1 heaping tablespoon curry powder
  4 cups low-sodium chicken broth
  2 cups half-and-half (can also use milk or coconut milk) 1 heaping tablespoon brown sugar, or to taste
  Kosher salt and freshly ground black pepper 1 Granny Smith apple Instructions: Add the butter to a pot over medium heat and let it melt. Add the chicken and cook, stirring occasionally, until golden. Add the garlic and onions and cook, stirring, for a couple of minutes. Sprinkle the flour over the chicken and onion mixture and stir to combine. Stir in the curry powder and cook for 1 minute, stirring constantly. Pour in the chicken broth and stir to combine; cook for another minute to thicken. Add the half-and-half, brown sugar and some salt and pepper and cook for 5 more minutes. Meanwhile, peel and dice the apple. Add the apples to the pot and cook for another 5 minutes. Taste, adjust the seasonings and serve! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 57530,"Braised Lamb Tacos 1 tablespoon cumin seeds 1 tablespoon coriander seeds 1 cup sherry vinegar 1 cup extra-virgin olive oil 10 cloves garlic, smashed 1/4 teaspoon red pepper flakes 1 cinnamon stick 2 tablespoons packed light brown sugar 2 teaspoons ancho cl powder 1 16-ounce can crushed tomatoes 1 5-pound bone-in leg of lamb, cross-cut into 5 to 6 pieces (ask your butcher to do this) Kosher salt and freshly ground pepper
  3 tablespoons canola oil 2 12-ounce bottles lager beer (I like Great Lakes Dortmunder Gold) 1 jalapeno pepper, chopped Corn tortillas, warmed, for serving Cilantro, for topping Instructions: Toast the cumin and coriander seeds in a small skillet over medium heat, swirling the pan, until slightly darkened, about 2 minutes. Transfer to a large bowl. Add the vinegar, olive oil, garlic, red pepper flakes, cinnamon stick, brown sugar, cl powder and tomatoes; whisk to combine. Put the lamb in a large nonreactive container and add the marinade; cover and refrigerate overnight or up to 48 hours. Preheat the oven to 350 degrees F. Remove the lamb from the marinade and pat dry; reserve the marinade. Season the lamb with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat. Working in batches, add the lamb and cook until browned, 3 to 4 minutes per side. Add the reserved marinade, the beer and jalapeno and bring to a simmer. Cover, transfer to the oven and braise until very tender, about 2 hours. Remove from the oven and let cool slightly. Skim off any excess fat. Remove the lamb and pull the meat off the bone, discarding the bones and fat. Strain the liquid into a smaller pot and keep warm. Shred the meat with your fingers and transfer to a bowl. Pour the warmed braising liquid over the meat and toss to coat. Divide among corn tortillas and top with cilantro. Photograph by Charles Masters ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 57531,"Sandra's Mulled Wine 1 (750-ml) bottle of your favorite dry red wine 3/4 cup granulated sugar 2 teaspoons pure vanilla extract 2 teaspoons apple pie spice mix 1 (3-inch) piece orange peel 1 (1-inch) piece fresh ginger, peeled 1/3 cup fresh raisins or dried currants 6 ounces vodka 8 ounces brandy or Madeira 1/2 cup blanched, whole or slivered almonds Long cinnamon sticks, for stirring Instructions: Over medium-low heat, pour entire bottle of red wine into a pot. Be sure not to raise the temperature too much, otherwise the alcohol will burn off and the sugars will scorch. Stir in the sugar and continue to stir until it has dissolved, about 1 minute. Add the vanilla, apple pie spice mix, orange peel, fresh ginger and raisins. Allow mixture to steep for 10 minutes. Check by stirring once in a while. When the wine starts to move a bit slower and becomes a little syrupy, pour in the vodka and brandy. Continue to steep for 5 to 7 minutes Lay 3 to 4 almonds into the bottom of the serving glasses or mugs. If you are pouring the hot drink into glass, be sure to have a metal spoon resting inside the vessel. It will conduct the heat away from the glass so that won't crack. Using your ladle, pour the drink through the sieve (tea strainer) into the glasses. Garnish with a long cinnamon stick. ","[Merlot, Cabernet Sauvignon, Pinot Noir, Chianti]" 57532,"Chuck's Super Burgers 1/3 cup mayonnaise 1/3 cup sour cream Juice of 1/2 a lemon 1 tablespoon honey 1 small clove garlic, very finely chopped 1 scallion, minced Coarse salt and freshly ground black pepper 6 slices good-quality bacon 2 large onions, sliced 6 hamburger buns, warmed 1/2 head iceberg lettuce 1 tomato, sliced Ranch dressing, relish, ketchup and mustard, to serve 1 pound medium-fat ground beef 1 pound ground veal 1 small onion, diced 1 clove garlic, minced 1 tablespoon Worcestershire sauce 1 tablespoon capers, minced 1/2 teaspoon cl flakes 1/2 cup cubed raclette cheese plus 6 slices 1 tablespoon vegetable oil Instructions: For the ranch dressing: In a medium bowl, whisk together all the mayonnaise, sour cream, lemon juice, honey, garlic and scallions. Season with salt and pepper. Set aside.
  For the toppings: Heat a pan over medium heat. When warm, add the bacon and cook until slightly crispy, about 5 minutes. Remove from the pan and set aside on paper towels to drain some of the excess oil. In the same pan, add the slices of onion and cook until caramelized, about 20 minutes.
  Preheat the oven to 350 degrees F.
  For the patties: Combine the beef, veal, onions, garlic, Worcestershire sauce, 1/4 cup ranch dressing, capers, and cl flakes in a large bowl and mix well with your hands until blended thoroughly. Form into palm-shaped patties. Place 2 to 3 pieces of cubed cheese in the center of every patty and form the meat around the cubes so that they are entirely covered and in the center of each patty.
  In a large pan, heat the vegetable oil over high heat. Sear both sides of the patties until brown, about 2 minutes per side. Top with the slices of cheese. Continue cooking in the oven until the cheese melts from the center of the patty, about 10 minutes. To serve: Place the patties on the warmed buns and assemble with desired toppings. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 57533,"Bacon and Scallion Corn Muffins 8 ounces (about 8 slices) applewood-smoked bacon, cut into 1/3-inch pieces
  1 1/3 cups buttermilk, at room temperature
  1 teaspoon hot sauce
  2 large eggs, at room temperature
  1 1/3 cups yellow cornmeal (about 7 ounces)
  1 1/3 cups all-purpose flour (6 to 6 1/2 ounces)
  1/3 cup sugar
  1 tablespoon baking powder
  3/4 teaspoon fine salt
  1/4 teaspoon freshly ground black pepper
  1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
  5 large scallions (green onions), chopped
  Instructions: Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners. In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool. In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners. Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57534,"Chicken and Waffles 1 cup flour 1 cup whole wheat flour 2 tablespoons sugar 4 teaspoons dry mustard 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 2 cups buttermilk 1/2 cup unsalted butter, melted 2 eggs 1 tablespoon finely chopped fresh thyme Roasted Chicken, recipe follows Dijon Cream Sauce, recipe follows 8 boneless chicken breasts, skin on 4 tablespoons clarified butter** See Cook's Note Kosher salt and freshly ground pepper, for seasoning 4 cups heavy cream 1 tablespoon finely chopped fresh thyme leaves 1 1/2 tablespoon Dijon mustard 1 tablespoon grainy Dijon mustard Pinch kosher salt Instructions: Sift together the flour, whole wheat flour, sugar, mustard, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, melted butter, and eggs. Combine the wet ingredients, dry ingredients, and thyme to form waffle batter. Ladle the batter into the waffle iron, following the manufacturer's instructions. While the waffle iron is closed, trim any overflow with the back of a knife. Cook until golden. Serve waffles hot, topped with hot Roasted Chicken and a generous amount of hot Dijon Cream Sauce. Preheat the oven to 400 degrees F. Heat a large ovenproof skillet over high heat. Meanwhile, rub the chicken breasts with the clarified butter, salt, and pepper. Place the chicken skin-side down in the hot skillet. Cook for 3 to 4 minutes until the skin is golden and crispy. Turn the breasts over and cook for another minute. Flip the chicken back onto the skin side and place the skillet directly in the oven. Roast for 10 to 12 minutes or until the juices run clear (see Cook's Note*). Remove the skillet from the oven and let the chicken rest for several minutes before slicing (see Cook's Note**). Diagonally slice each chicken breast into 3 pieces. In a stainless-steel saucepan, combine the cream and thyme. Cook over medium-high heat until reduced by one half. Remove from the heat and whisk in both Dijon mustards and salt. Serve warm. The sauce can be stored in a covered container in the refrigerator for several days. Reheat over gentle heat while stirring constantly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57535,"Wild Wild Wings 4 cups water 1/4 cup sugar
  1/4 cup coarse kosher salt
  3 pounds chicken wings, separated into flats and drumettes
  1 tablespoon unsalted butter 1 tablespoon minced garlic
  1 tablespoon minced peeled ginger
  1 cup hot sauce (we use Cholula)
  1 tablespoon sugar
  1 cup all-purpose flour 1 cup cornstarch
  1/4 cup cornmeal
  3 tablespoons chipotle powder
  Peanut oil, for frying
  Chicken Shake, recipe follows Blue cheese dressing, optional 1/2 English cucumber, sliced into sticks, optional 1/4 cup berbere 1/4 cup hot smoked paprika
  2 tablespoons ground cumin
  2 tablespoons freshly ground white pepper
  2 tablespoons celery salt 1 1/2 teaspoons granulated garlic
  1 1/2 teaspoons coarse kosher salt
  Instructions: For the wings: Bring 2 cups of the water, the sugar, and salt to a boil. Remove from the heat, add the remaining 2 cups water and cool the brine completely. Put the wings in a bowl and pour in the brine, making sure all the wings are submerged. Cover with plastic wrap and refrigerate overnight. For the wing sauce: Melt the butter in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring constantly, until the garlic and ginger are golden brown, about 5 minutes. Add the hot sauce and sugar and bring to a simmer. Turn the heat down to low and simmer for 5 minutes to develop the flavors. You can leave the sauce on the back of the stove until you need it. For the frying: When you're ready to fry, drain the wings and pat them dry with paper towels. Put the flour, cornstarch, cornmeal, and chipotle powder in a large bowl and whisk to combine. Dredge the wings in the seasoned flour, making sure each piece is well coated. Leave them on a rack while you heat the oil. Fill a large saucepan one-third full with peanut oil. Set over medium-high heat and heat to 360 degrees F. Working in batches, fry the wings until they're fully cooked and golden brown, 8 to 9 minutes. Keep an eye on the heat and adjust it to keep the oil between 350 and 375 degrees F. Drain the wings on a rack set over a baking sheet. For serving: When you've fried all the wings, put them into a large bowl, pour in the wing sauce, and toss to coat all the wings with sauce. Pile the wings onto a platter, sprinkle on some of the Chicken Shake and serve with blue cheese dressing and cucumber if desired. Combine all ingredients in a bowl and mix to blend. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 57536,"Baklava 1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish 1/2 teaspoon ground cinnamon, or to taste 1 cup ground zwieback crackers or breadcrumbs 4 sticks unsalted butter, melted 16 sheets phyllo dough (thawed, if frozen), cut in half 3 cups sugar 1 6-to-8-ounce jar honey 1 to 2 tablespoons fresh lemon juice Instructions: Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl. Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts. Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour. Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly. Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 57537,"Fall Meatloaf 1 1/2 cups ketchup 1 cup canned whole cranberry sauce
  1/2 jalapeno or serrano, optional
  2 tablespoons olive oil
  1 yellow onion, finely diced
  2 stalks celery, finely diced
  3 cloves garlic, minced
  2 pounds ground turkey
  1 1/2 cups stuffing mix
  2 large eggs, lightly beaten
  Kosher salt and freshly ground black pepper 1 sweet potato, cut into 8 wedges, then halved again lengthwise into spears Instructions: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Combine the ketchup, cranberry sauce and jalapeno in a small saucepan over medium heat. Bring to a simmer and let cook, stirring occasionally, 2 to 3 minutes. Remove from the heat, then discard the cl and set aside. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and celery and cook until both soften and start to become translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Remove from the heat and allow to cool slightly. Combine the turkey, stuffing mix, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the onion mixture and 1 cup of the ketchup sauce and stir gently until just combined, making sure not to overmix. Transfer the mixture to the prepared baking sheet and shape it into a loaf. Pour the remaining ketchup sauce over the loaf and spread so that the entire loaf is covered with sauce. Bake for 30 minutes. Meanwhile, toss the sweet potatoes in a bowl with remaining tablespoon oil. Sprinkle with salt and pepper. Remove the meatloaf from the oven and scatter the wedges on the baking sheet around the meatloaf. Return to the oven and cook for another 45 minutes. Remove from the oven and let rest for 5 minutes, then slice and transfer to a serving platter. Surround with the baked sweet potatoes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 57538,"Mango Red Onion Salad with Mint Vinaigrette 2 Florida mangos 1 red Bermuda onion 3 tablespoons warm honey 3 tablespoons lime juice 2 tablespoons fresh chopped mint leaves 1 tablespoon soy sauce Instructions: Cut the mangos in half, using the tip of your knife to cut around the large seed in the center. With the knife tip make slashes in the pulp of the fruit but not through the skin. Cut again in the other direction so that you've made hash marks in the fruit. Now turn the skin of the fruit inside out so that the fruit projects outward. With a spoon scoop out the already cut fruit into a mixing bowl. Peel the onion, cut in two and slice from root end to stem end into a fine julienne. Mix the mango and onion together. Combine the honey, lime juice, mint and soy in a small bowl. Pour this vinaigrette over the mango and onion and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 57539,"Mexican-Style Chocolate Fondue 1 cup heavy cream (see Cook's note) 4 cinnamon sticks 8 ounces finely chopped semisweet chocolate Cubed pound cake Mini-bananas Fresh or dried orange slices Fresh or dried pears Almond cookies Coconut strips Strawberries Instructions: In small saucepan over medium heat, bring the cream and cinnamon sticks just to boil. Remove from the heat and set aside to steep for 15 minutes. Remove the cinnamon and discard. Put the chocolate in a medium bowl. Bring the cream to a simmer, pour it over the chocolate, and let stand for 5 minutes. Stir the chocolate mixture until completely melted and smooth. Transfer the chocolate mixture to a fondue pot, and keep warm over a low sterno flame or in a large ramekin wrapped with a cloth napkin to keep it warm. Serve with a selection of the dippers. Cook's note: This makes a thick fondue, for a thinner sauce, simply add more cream. ","[Zinfandel, Tempranillo, Malbec, Port]" 57540,"Coconut Snowballs 1 1/2 cups rice flour 1/2 cup unsweetened finely shredded coconut 10 tablespoons unsalted butter, at room temperature 1 1/4 cups confectioners' sugar Pinch of salt 1 vanilla bean, split lengthwise, seeds scraped 1 large egg Instructions: Whisk the rice flour and coconut in a small bowl. Beat the butter, 1/2 cup confectioners' sugar, the salt and vanilla seeds in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg, then beat in the flour mixture until just combined. Cover and refrigerate until the dough is no longer sticky, about 1 hour. Preheat the oven to 325 degrees F. Roll heaping tablespoonfuls of dough into balls and arrange 1 inch apart on a baking sheet. Refrigerate until firm, about 15 minutes. Bake the cookies until set and lightly browned on the bottom, about 20 minutes. Let cool 10 minutes on the baking sheet. Put the remaining 3/4 cup confectioners' sugar in a small bowl. Gently roll the warm cookies in the confectioners' sugar and return to the baking sheet. Reroll the cookies in the confectioners' sugar, then transfer to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 57541,"Air Fryer Peach Cobbler Nonstick cooking spray 2 1/2 cups sliced peeled fresh or thawed frozen peaches (about 1 pound) 1/4 cup packed dark brown sugar 2 tablespoons granulated sugar 1 tablespoon cornstarch 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt Pinch ground ginger Pinch ground nutmeg Juice of 1/2 lemon 4 tablespoons unsalted butter, at room temperature 3 tablespoons dark brown sugar 2/3 cup all-purpose flour 1/4 teaspoon ground cinnamon Pinch kosher salt Vanilla ice cream, for serving Instructions: For the filling: Spray four 8-ounce ramekins with cooking spray. Toss together the peaches, brown sugar, granulated sugar, cornstarch, cinnamon, salt, ginger, nutmeg and lemon juice in a medium bowl. Divide the mixture among the ramekins and cook in a 6-quart air fryer at 350 degrees F until bubbling and beginning to thicken, about 13 minutes (see Cook\u2019s Note). Let cool slightly. For the crumble: Cream the butter and brown sugar together in a medium bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Stir in the flour, cinnamon and salt by hand, creating clumps of dough. Using your hands, crumble the dough over the top of the filling in each of the ramekins. Cook in the air fryer at 350 degrees F until golden brown, about 10 minutes. Let cool slightly before serving with ice cream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 57542,"Pear Cucumber Salad with Balsamic and Shaved Romano Cheese 2 cups diced pears 2 cups diced English cucumber 2 tablespoons balsamic vinegar (preferably aged) 2 tablespoons chopped fresh parsley 2 teaspoons olive oil Salt and pepper 4 ounces Romano Romaine lettuce Instructions: Combine pears, cucumber, vinegar, parsley, and oil. Season to taste with salt and black pepper. Using a vegetable peeler, shave Romano over top before serving. Spoon over crisp romaine lettuce. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 57543,"Grilled Fruit Salad 1/2 store-bought pound cake, cubed (about 8 ounces) 2 tablespoons melted butter
  1 cup heavy whipping cream, chilled
  2 tablespoon sugar
  1 tablespoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
  2 bananas, halved 1 pineapple, peeled, cored and quartered lengthwise
  1 pint strawberries, whole, stems removed
  Vegetable oil, for brushing the fruit 1/2 cup sliced almonds, toasted
  1 tablespoon orange blossom honey
  Chopped fresh mint, for garnish
  Instructions: Preheat the oven to 350 degrees F. On a large sheet tray, spread the pound cake cubes evenly and drizzle with the melted butter. Bake for 10 minutes, until golden brown and toasted. For the whipped cream, combine the heavy cream and sugar in a bowl and whisk until soft peaks begin to form. (Alternatively, use an electric beater to whip the cream.) Add the lemon zest and juice and continue to whip to combine. Store in the refrigerator until ready to use. Meanwhile, preheat a grill to medium heat. Brush the fruit with oil. Grill until the fruit is caramelized and fragrant, 3 to 4 minutes per side for the bananas and pineapple and 1 to 2 minutes per side for the strawberries. If the strawberries are small, skewer them to grill. Remove from heat; when slightly cool, slice the fruit into large pieces. Place the toasted pound cake in a large bowl and top with the whipped cream, grilled fruit, sliced almonds, honey and mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57544,"Chicken and Broccoli Twice-Baked Spaghetti Squash 1 medium spaghetti squash (2 1/2 to 3 pounds) 1 cup broccoli florets
  2 cups 2% milk
  1 clove garlic, smashed
  4 ounces Neufchatel cheese (or 1/3 less fat cream cheese)
  1/4 cup grated Parmesan
  1 1/2 cups shredded mozzarella 1/4 cup Greek yogurt
  Kosher salt and freshly ground black pepper 2 cooked chicken breasts, diced (use rotisserie chicken for a shortcut)
  Instructions: Preheat the oven to 400 degrees F. With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet. Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside. Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel. Preheat the broiler. Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella. Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 57545,"Roasted Stuffed Pheasant with Fresh Corn Sauce 1 tablespoon unsalted butter 1 small white onion, finely diced 1 large stalk celery, finely diced 1/2 cup finely crushed plain salted crackers, such as wheat crackers 1 large egg 1 1/2 tablespoons chopped fresh sage 1/3 cup fresh corn kernels, roasted 6 tablespoons chicken stock 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 1 fresh pheasant (about 2 1/4 pounds) 2 to 3 strips country-style smoked bacon 6 cups fresh corn kernels (6 ears) 1/2 habanero cl, seeds removed 1 tablespoon freshly squeezed lime juice 2 teaspoons salt Instructions: To prepare the stuffing: Melt the butter in a saute pan over low heat. Add the onion and celery and cook for 20 minutes, or until the onion is cooked through but not brown. Set aside. Put the crackers in a large bowl, add the egg, the cooked onion and celery, the sage, roasted corn, chicken stock, salt, and pepper and mix well. To stuff and roast the pheasant: Preheat the oven to 375 degrees. Season the pheasant cavity with some of the salt and pepper, then put the stuffing inside. Truss with skewers or tie with butcher's twine. Season the bird with the remaining salt and pepper. Lay the bacon over the breast. Place the pheasant on a metal roasting rack set inside a roasting pan and place on the middle rack of the oven. Roast for 25 minutes, basting the legs once or twice with the pan juices. After 25 minutes raise the temperature to 450 degrees and finish the bird for 10 minutes more, or until golden brown with an internal temperature of about 140 degrees near the thigh. To prepare the sauce: While the pheasant is roasting, puree the corn kernels in a food processor. You should have about 2 cups of pure. Place in a small saucepan with the habanero. Bring the juice to 200 degrees. Do not boil or the sauce will break. Add the lime juice and salt. To serve: Let the bird rest for 5 minutes before carving. Take the bacon off the breast and carve the bird, dividing the breast and thighs. Serve with the corn sauce and sauteed leeks. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 57546,"Rocky Road Cheesecake Cooking spray 6 chocolate wafer cookies 20 ounces cream cheese (2 1/2 eight-ounce packages), at room temperature 1 1/4 cups sugar 3 large eggs, at room temperature 1 cup heavy cream 2 teaspoons vanilla extract 1 1/2 ounces semisweet chocolate, finely chopped 2 tablespoons unsweetened cocoa powder 2 meringue cookies, coarsely crushed 2 tablespoons salted peanuts, chopped Instructions: Fill a large roasting pan about one-third of the way with water and carefully place on the middle oven rack. Preheat the oven to 325 degrees F. Wrap the outside of an 8-inch springform pan with aluminum foil. Coat the inside of the pan with cooking spray. Finely crush 3 chocolate cookies and sprinkle the crumbs in the bottom of the springform pan; tap out the excess. Beat the cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the sugar, eggs, 3/4 cup cream and the vanilla. Reduce the mixer speed to medium and beat until the sugar is dissolved and the mixture is creamy, scraping down the bowl as needed (do not overbeat; if there are still lumps, whisk the batter by hand to smooth them out). Put the chocolate and the remaining 1/4 cup cream in a microwave-safe bowl and microwave until the chocolate melts, about 45 seconds. Stir in the cocoa powder until smooth. Divide the batter between 2 large liquid measuring cups or bowls (about 2 1/2 cups batter in each). Stir the melted chocolate mixture into one of the batters. Pour about half of the vanilla batter into the pan, then slowly pour half of the chocolate batter into the center of the vanilla, letting it spread. Pour the remaining vanilla batter into the center of the chocolate batter, letting it spread; pour the remaining chocolate batter into the middle. Carefully transfer the cheesecake to the pan of hot water and bake until the edges are set but the center still jiggles slightly, 1 hour, 30 minutes to 1 hour, 45 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 30 minutes. Remove the cheesecake from the water bath and transfer to a rack. Run a knife around the edge of the cake to loosen and let cool completely, then refrigerate overnight. Remove the springform ring. Crush the remaining 3 chocolate cookies and toss in a bowl with the crushed meringues and peanuts. Press into the sides of the cake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57547,"Marinated Fried Sardines (Sardinas Fritas en Adobo) 1 pound very small sardines (5 to 6 inches long), cleaned, with heads, tails, and fins removed 1/2 cup water 1/2 cup red wine vinegar 4 cloves garlic, minced 2 teaspoons oregano 2 bay leaves Salt Freshly ground pepper Flour, for dusting Canola oil, for frying 2 eggs, lightly beaten with 2 teaspoons water Instructions: Butterfly the sardines, leaving them joining at the back and pulling out the bone with your fingers. In a shallow bowl large enough to hold the sardines, combine the water, vinegar, garlic, oregano, bay leaves, salt, and pepper. Place the sardines skin side up in this mixture and marinate for several hours, refrigerated. Drain the sardines well on paper towels and fold them back together. Dust with flour. Heat the oil at least 1/2-inch deep to about 380 degrees F. Or, better, use a deep-fryer. Coat the sardines with the beaten egg and place directly in the hot oil. Fry until golden, drain, and serve. Variation: Sardines are also delicious without a marinade. Simply coat with flour (not necessary to remove bones) and fry, or eliminate the flour and grill them. Sprinkle with coarse salt. ","[Rioja, Tempranillo, Garnacha, Barbera]" 57548,"Warm Citrus-Marinated Olives 2 cups olives, such as Castelvetrano, Cerignola and Kalamata 1/2 tangerine, sliced and cut into quarters 4 strips lemon zest
  1 cup extra-virgin olive oil
  3 large sprigs thyme
  2 large sprigs oregano
  1 bay leaf
  1 clove garlic, smashed
  1/2 teaspoon red pepper flakes
  Instructions: Bring a pot of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon or spider, remove the olives to a medium bowl. Toss with the tangerine pieces and lemon zest. In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic and red pepper flakes. Warm gently over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium low and simmer gently until the garlic is beginning to brown and the bubbles start to subside, about 7 minutes. Pour the hot oil over the olive mixture and toss well to coat. Allow the olives to marinate at room temperature for 2 hours, or cover and refrigerate for up to 4 days; warm gently before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 57549,"Mushroom Crostini 1 loaf country bread, sliced 1/2-inch-thick, each slice halved diagonally if large 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 cloves garlic, peeled and split 5 tablespoons extra-virgin olive oil 1/2 pound fresh beech or hon shimeji mushrooms, brushed clean and thinly sliced 1/4 pound fresh enoki mushrooms, brushed clean and thinly sliced 1/4 pound fresh shiitake mushrooms, brushed clean, stems discarded, caps thinly sliced 2 cloves garlic, finely chopped 2 tablespoons finely chopped fresh parsley 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary Kosher salt and freshly ground black pepper Freshly grated Parmesan, for garnish Instructions: Preheat a gas or charcoal grill to high. For the crostini: Lightly brush each piece of bread with olive oil and season with salt and pepper on both sides. Grill the bread until charred, about 1 minute per side. Remove the bread from the grill and let cool slightly. Lightly rub each slice of bread with the cut side of a garlic clove. The crostini can be made up to 1 week ahead and stored in an airtight container. For the mushroom spread: Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beech, enoki and shiitake mushrooms and cook, stirring often, until lightly browned, about 10 minutes. Add the garlic, parsley, thyme, rosemary, 1 teaspoon salt and pepper to taste. Cook, stirring, for 2 minutes longer. Transfer the mushroom mixture to a food processor. Process until very finely chopped. With the processor running, add the remaining 3 tablespoons olive oil in a thin, steady stream, processing until the mixture is smooth. Transfer it to a bowl and season with salt and pepper. The mushroom topping can be made up to 1 day ahead, covered and refrigerated. Bring to room temperature before serving. Top each crostini with about 1 tablespoon of the mushroom mixture. Arrange the crostini on a platter and garnish each with Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57550,"Sausage and Veggie Lasagna Rolls 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1 medium yellow onion, chopped 1 small yellow squash, finely diced 1 small zucchini, finely diced Kosher salt and freshly ground black pepper 15 ounces whole-milk ricotta 1/2 cup grated Parmesan 3 tablespoons fresh flat-leaf parsley leaves, chopped 1 large egg, beaten 2 tablespoons extra-virgin olive oil 1 pound bulk Italian sausage One 24-ounce jar marinara sauce 1/4 cup fresh basil leaves, chopped Nonstick cooking spray, for the baking dishes 1 pound lasagna noodles, cooked according to package instructions and drained 2 cups grated mozzarella (about 8 ounces) 1/4 cup grated Parmesan Instructions: For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook until softened, about 4 minutes. Add the squash, zucchini, a sprinkle of salt and black pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Set aside to let cool. Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon black pepper to a large bowl, then add the cooled vegetables. Stir to combine.
  For the sauce: Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking into pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Stir in the marinara and bring to a simmer. Let cook for 2 minutes, then remove from the heat and stir in the basil.
  For the lasagna rolls: Preheat the oven to 375 degrees F. Spray two 8-inch square baking dishes with nonstick cooking spray.
  Spread about 1/2 cup of the sauce on the bottom of each prepared baking dish.
  To make the rolls, spread each lasagna noodle with a layer of the ricotta filling. Starting at one end, roll up the noodle. Repeat with the remaining lasagna noodles and ricotta filling. Place half of the lasagna rolls seam-side down in each baking dish.
  Spread the remaining sauce over the lasagna rolls. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving. Alternatively, bake one dish and freeze the second, tightly wrapped, for up to 2 months. (See Cook's Note.)
  ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 57551,"Central Illinois Pork Tenderloin One 1 1/2-pound pork tenderloin, silver skin removed 1 cup buttermilk 1 tablespoon honey 1 tablespoon granulated garlic 2 teaspoons kosher salt 1 teaspoon onion powder 1 teaspoon paprika Peanut oil, enough to fill your cast-iron skillet 1 to 2 inches high 1 cup all-purpose flour 3 large eggs, beaten 2 cups breadcrumbs 1 cup mayonnaise 2 tablespoons whole grain mustard 1 tablespoon apricot preserves 1 teaspoon honey 1 teaspoon horseradish Kosher salt and freshly ground black pepper 4 soft hoagie rolls, split in half lengthwise, buttered and lightly toasted 8 slices American cheese 1/2 small red onion, thinly sliced
  Sliced dill pickles 4 to 8 iceberg lettuce leaves Instructions: For the tenderloin: Cut the tenderloin in 4 medallions. Butterfly each medallion crosswise, and then place each medallion between 2 pieces of plastic wrap. Using a meat mallet, pound until each patty is 1/8-inch thick and 6 to 8 inches wide. Mix together the buttermilk, honey, granulated garlic, salt, onion powder and paprika in a bowl to make the marinade. Place the pork into a 9- by 13-inch dish and cover in the marinade. Marinate in the fridge for 1 to 2 hours. In a large cast-iron skillet, heat oil over medium heat to 350 degrees F. Preheat the oven to 200 degrees F. Set up a three-stage breading station, with the flour, eggs and breadcrumbs in three separate baking dishes. Place the marinated tenderloins first in the flour, shake off any excess, and then in the eggs, and let any excess drip off, and then in the breadcrumbs. Press the patties into the breadcrumbs until total coverage is achieved. One at a time, fry each patty until golden brown, about 3 minutes, flipping if necessary. The pork is so thin, that by the time it is golden brown, it is done. Once the pork is finished, place it onto a wire-rack-lined baking sheet and place in the oven to keep warm, if you like. If not, no worries, it's just as good at room temperature. For the apricot mustard spread: Mix the mayonnaise, mustard, apricot preserves, honey and horseradish in a bowl. Season with salt and pepper. For the sandwich build: On each bottom bun, place 2 slices American cheese and then top with the warm pork tenderloin. Top the pork with red onions, pickles and lettuce. Schmear the apricot mustard spread onto the top bun and then top the sandwich. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57552,"Pork Chops with Brandied Cherry Sauce and Zucchini with Walnuts 1 (15-ounce) can whole black pitted cherries in natural juices, drained 2 rounded spoonfuls sugar -- for fresh cherries only 4 large boneless center-cut pork chops, 1 1/2 inches thick Salt and pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 large shallot, finely chopped Splash of brandy 1/2 cup chicken stock 2 tablespoons butter, cut into pieces 3 tablespoons fresh mint leaves, finely chopped 1/2 cup, chopped walnuts -- available in small pouches on baking aisle 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 tablespoon butter, cut into small pieces 3 medium zucchinis, sliced into disks, 1/-inch thick 1/2 teaspoon nutmeg, freshly grated or ground Salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Put cherries in a small bowl with the sugar. Heat a skillet with an oven safe handle over medium high to high heat or, cover a the handle of a rubber handled pan with tin foil and preheat over same setting. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, to a hot skillet. Place chops in skillet and sear meat on both sides to caramelize the chops. Place a loose tin foil tent over the pan and transfer the chops to oven to finish off, 7 or 8 minutes, until meat is firm to touch, but not tough. While chops are in oven, place a second skillet over medium high heat. Toast nuts 1 to 2 minutes, shaking pan frequently. Remove nuts to cool and add extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Add zucchini disks, season with nutmeg, salt and pepper and cook until tender, tossing discs occasionally, 6 or 7 minutes. Remove meat from oven and transfer to dinner plates. Cover chops with foil to keep warm. Place chop skillet back on stove over medium heat. Add a tablespoon extra-virgin olive oil, 1 turn of the pan. Add shallots and saute 1 to 2 minutes. Add cherries and warm through. Add brandy by removing the pan off the burner to add the alcohol, then flame the pan. Burn off alcohol for 1 minute, then add stock. reduce stock a minute, then add butter in small pieces. Toss sauce to combine and sprinkle in mint. Pour sauce down over chops and serve the zucchini with walnuts along side. ","[Chardonnay, Pinot Grigio, Gavi, Riesling]

" 57553,"Spiced Rubbed Pork Tenderloin with Root Beer Reduction 3 teaspoons ancho chili powder 2 teaspoons brown sugar 3 teaspoons grated dark chocolate 2 teaspoons ground coffee 1 (2 to 3-pound) pork loin 3 teaspoons stone-ground mustard 3 tablespoons grapeseed oil, plus more if needed 1 white onion, diced 1/4 cup chicken stock 1 cup root beer 1/4 cup apple juice 1/4 cup sour cream 1/4 cup unsalted butter Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Mix together the chili powder, brown sugar, dark chocolate, and coffee in a shallow dish. Coat the pork tenderloin with the mustard, then roll it into the chili powder mixture, coating well. Pat down to make sure the spices stick to the pork. Add the oil to a large skillet over medium-high heat until smoking. Quickly sear the pork all over to get a golden brown color, turning constantly so the meat doesn't burn. Put the pork loin on a baking sheet and roast in the preheated oven until required doneness is reached, about or 20 to 25 minutes. Remove the loin from the baking sheet to a cutting board and let rest for 5 minutes. If needed, add a little more oil to the same skillet that was used to sear the pork. Heat the oil over low heat and stir in the onion. Saute the onion until soft, then add the chicken stock, root beer and apple juice. Simmer until the mixture is reduced to 1/2 the volume. Add the sour cream and stir until well combined. Remove from the heat and stir in the butter. The sauce should be thick and glossy. Adjust the seasoning with salt and pepper, to taste. If the sauce is a little spicy, more sugar can be added. Slice the pork into medallions and transfer to a serving platter. Serve with the root beer sauce on the side. Enjoy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 57554,"Nicoise Salad with Grilled Tuna 1 medium red onion, diced 4 fresh tuna steaks, about 6 ounces each 1 tablespoon pure olive oil Kosher salt and freshly ground black pepper to taste 2 cups arugula, washed and dried 1-1/4 cups basil vinaigrette (recipe follows) 6 ounces cooked green beans 1-1/2 cups marinated baby artichokes, drained 8 ounces small red potatoes, diced and cooked 1 pound vine-ripened tomatoes, cored and diced 1 large fennel bulb, very thinly sliced 1 tablespoon Dijon mustard 2 tablespoons white wine vinegar 1/2 teaspoon kosher salt Freshly ground black pepper 1/4 cup prepared basil oil 3/4 cup extra-virgin olive oil Instructions: Heat a grill or grill-pan to medium. In a small bowl soak the onions in cold water to cover for 10 minutes. Drain. Brush the tuna with olive oil and season with salt and pepper. Grill the fish, turning once, about 5 minutes per side. Set aside. In a large bowl toss the arugula with a couple tablespoons of the vinaigrette, and divide the greens onto 4 dinner plates. In the same bowl combine the green beans, artichokes, potatoes, onion, tomatoes, and fennel. Dress the vegetables with a 1/2 cup of the dressing, season with salt and pepper. Place vegetables on the greens and top the salad with the tuna steaks. Drizzle a little dressing over the tuna and serve. Pass the remaining dressing at the table. In a small bowl, whisk the mustard, vinegar, salt, and pepper together. Combine the oils in a cup with a spout. Gradually pour the oil into the vinegar mixture while whisking constantly to make a creamy dressing.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 57555,"Three-Onion Cherry Jam 2 tablespoons vegetable oil 1 large sweet yellow onion, sliced thin 1 large red onion, diced small 4 large shallots, sliced thin Kosher salt and freshly ground black pepper, to taste 1 cup red wine 1 cup tart cherry juice 1/2 cup red wine vinegar 4 stems thyme 2 stems rosemary 1 dry bay leaf 4 tablespoons brown sugar, divided 2 tablespoons honey Instructions: In a large saucepan, over medium heat, heat the oil. Add the yellow onion, red onion, and shallots to the pan and stir well. Season the onions with salt, and pepper, to taste.
When the onions have cooked down and they are deepening in color, deglaze the pan with the red wine. Let the wine cook until reduced and absorbed by the onions. Cook the onions for about 5 minutes more, then add the cherry juice and red wine vinegar. Reduce the heat to medium-low heat, and let cook at a slow simmer. Add the thyme, rosemary, and bay leaf. Let the onions cook down until they start taking on a soft texture and the liquid is reduced and absorbed by the onions. Stir in 2 tablespoons brown sugar and honey. Cook, stirring occasionally until the liquid has reduced and the onions have absorbed most of the liquid, about 8 to 10 minutes. Taste the mixture and add more sugar if it is too tart. Test the consistency of the jam by drizzling a spoonful of it onto a plate and letting it cool. It should be thick and not runny. If it is too runny, simmer the mixture longer until more liquid is cooked out.
Serve the jam with pork, beef, chicken, or fish, or try it with roasted vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57556,"Best Mustard Ever 1/4 cup dry mustard powder 2 teaspoons light brown sugar 1 teaspoon kosher salt 1/2 teaspoon turmeric 1/4 teaspoon paprika 1/4 teaspoon garlic powder 1/2 cup sweet pickle juice 1/4 cup water 1/2 cup cider vinegar 1/4 cup mustard seed Instructions: In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57557,"Jambalaya Sandwich 1/4 pound thick cut bacon, diced 2 sourdough bread loaves (about 1 foot long) 1 pound pork butt or pork loin, cut in 1/2-inch pieces 1 pound smoked sausage, sliced 1/4-inch thick 1/2 pound andouille sausage, sliced 1/4-inch thick 2 cups chopped red onions 1 cup julienned red bell peppers 1 pound boneless chicken thighs, cut in 1/2-inch pieces 2 celery stalks, thinly sliced 1 tablespoon minced fresh garlic 1/4 cup chopped parsley leaves 1 cup chopped green onions 1 teaspoon salt 2 teaspoons freshly cracked black pepper 2 teaspoons cayenne pepper, or to taste 1/2 cup water 1 pound Havarti cheese, thinly sliced Instructions: In a large cast iron pot, or heavy-bottomed braising pan add the bacon and fry until crisp. Remove from the pan and drain on a paper towel. Preheat the oven to 200 degrees F. Cut the bread lengthwise and put in the oven. Add the pork to the bacon grease, and cook on medium-high heat until the pork is 3/4 cooked. Next add the sausages, onions, and bell peppers and cook until the onions are translucent. Add the chicken, celery, garlic, parsley, and 3/4 cup green onions. Cook until chicken is tender, then season with salt, pepper, and cayenne. Stir in the water and combine thoroughly. Cover and let sit for 15 minutes. Evenly divide the meat mixture and cheese to each loaf. Top the cheese with the bacon and remaining green onions. Cut the loaves in half and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 57558,"Cornmeal Wreaths 2 1/4 cups all-purpose flour 1 cup yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon fine salt 3/4 cup unsalted butter (1 1/2 sticks), room temperature 2/3 cup sugar 1 teaspoon pure vanilla extract 1/4 teaspoon anise extract, optional 2 large eggs, room temperature 1 cup cornflakes 1 large egg white, beaten Confectioners' sugar, for dusting Instructions: Whisk the flour, cornmeal, baking powder, and salt in a medium bowl. In another bowl, beat the butter with a handheld electric mixer until smooth. Add the sugar, vanilla, and anise to the butter and continue beating until light and fluffy, about 2 minutes more. Add the eggs 1 at a time to the butter mixture and mix until incorporated, about 30 seconds. Stir the flour-cornmeal mixture into the wet ingredients with a wooden spoon or rubber spatula. Divide the dough into 34 (1-inch) balls (3/4-ounce). Arrange the cookies on 2 parchment-lined cookie sheets about 1-inch apart. Make a hole in the center of each ball with your finger or the tip of a wooden spoon. Work each piece of dough by hand into a doughnut-like shape with a 1-inch hole and about 2 inches wide. Use scissors to snip 1/2-inch long angled cuts, about 1/2-inch apart around the outside ring of each cookie. Freeze cookies on the sheet until firm, about 10 minutes. Preheat oven to 350 degrees F. Toss a few of the cornflakes at a time with the egg whites and arrange on the surface of the cookies in a leaf like pattern. Bake until just golden around the edges, about 14 to 18 minutes. Transfer to a rack to cool. Dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 57559,"Smashed Parmesan Potatoes 3 pounds baby red-skinned potatoes, unpeeled, halved 2/3 cup freshly grated Parmesan 1/2 cup olive oil Salt and freshly ground black pepper Instructions: Combine the potatoes in a large pot of water. Cover and bring the water to a boil. Continue boiling until the potatoes are tender, about 15 minutes. Drain, reserving 3/4 cup of the cooking liquid. Return the potatoes to the pot. Coarsely mash the potatoes, adding enough reserved cooking liquid to moisten. Using a large fork, stir in the Parmesan and the oil. Season the potatoes, to taste, with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57560,"Herb Stuffed Leg of Lamb with Pimento Sauce 1 (6 pound) boneless leg of lamb, with shank Salt and freshly ground black pepper to taste 3 tablespoons pureed garlic 2 tablespoons chopped chipotles (canned) 1/2 cup chopped fresh oregano 2 tablespoons olive oil Pimento Sauce (recipe follows) 2 tablespoons olive oil 5 shallots, finely sliced 1/2 cup mushrooms, sliced 3/4 cup dry white wine 5 cups lamb stock or beef broth 1 teaspoon tomato paste 3 tablespoons pimento or roasted red pepper pureed in a blender 1 teaspoon pureed garlic 1 tablespoon unsalted butter, cold Salt and freshly ground pepper to taste Instructions: Ask a butcher to remove all bones, except shank, and to clean meat of all sinew and excess fat inside and out. Butterfly leg for stuffing. Preheat oven to 375 degrees. Lay lamb flat on counter. Using a sharp knife, make several slits, about 2 inches long by 1/4 inch deep, so seasonings can penetrate meat. Sprinkle generously with salt and pepper. Puree whole garlic cloves with a little olive oil in a food processor. Add canned chipotles and blend into a paste. Spread the paste on the lamb and cover with the oregano. Roll meat to enclose stuffing and tie with string at 1inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly. Shank bone will protrude at one end. Generously season outside with salt and pepper. Heat oil in a large skillet over high heat. Brown lamb on all sides. Roast on rack in roasting pan 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted to the center should read 160 to 165 degrees or a thin blade knife inserted to the center for 20 seconds should feel lukewarm on your lips.) Let sit at room temperature about 10 minutes before carving, so juices can run to center. Remove strings and slice meat thinly across the roll. Top with Pimento Sauce. By removing the center bone, leg of lamb is much easier to carve and serve to guests. Heat oil in a medium saucepan over moderate heat. Cook shallots and mushrooms until golden. Add wine, turn heat to high, and reduce by half. Add stock and reduce again by a quarter. Whisk in tomato paste, pimento puree and garlic. Break butter into small pieces and whisk into sauce until smooth. Adjust seasonings and strain through a fine sieve. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 57561,"Low-Carb Broccoli Cheddar Soup 6 strips thick-cut bacon, cut into 1/2-inch pieces 3 pounds broccoli (about 4 heads), separated into florets and stems (about 15 cups total)
2 cloves garlic, minced
1 large white onion, diced (about 2 cups)
1 teaspoon Hungarian smoked paprika
1/2 teaspoon crushed red pepper flakes
4 cups chicken broth
2 cups grated sharp Cheddar (8 ounces), plus more for topping
1 cup grated Monterey Jack cheese (4 ounces), plus more for topping
1 teaspoon white wine vinegar
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
Instructions: Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towels-lined plate with a slotted spoon; set aside to drain. Add the broccoli stems, garlic and onion to the drippings in the pot and cook until slightly softened, 4 to 5 minutes. Add the paprika and crushed red pepper flakes and cook, stirring, until incorporated.
Add the broccoli florets, chicken broth and 2 cups water. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until thickened and the broccoli stems and florets are cooked through, about 25 minutes.
Remove from the heat and use an immersion blender to blend the soup until creamy. If using a stand blender, work in batches, transferring the soup to the blender and pureeing until smooth (use caution when blending hot liquids); return the soup to the pot.
Return the soup to medium-low heat and whisk in the Cheddar and Monterey Jack until smooth and thickened, about 5 minutes. Season with the vinegar, cayenne and some salt and pepper. Divide among bowls and sprinkle with the bacon and extra Cheddar and Monterey Jack. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57562,"Chinese Milk Bread 2 cups (240 g) plus 2 tablespoons (18 g) bread flour, plus more for dusting 1/2 cup (114 g) plus 1 tablespoon cold whole milk 4 tablespoons (50 g) plus 2 teaspoons sugar 5 tablespoons (65 g) unsalted butter, at room temperature 2 teaspoons (7 g) active dry yeast 2 large eggs, straight from the refrigerator 3 tablespoons (21 g) dry milk powder 1/4 cup (28 g) cake flour 1 teaspoon (3 g) kosher salt 2 teaspoons hot water Instructions: Whisk the 2 tablespoons (18 g) bread flour with 1/2 cup cold water in a medium saucepan until no lumps remain. Cook, whisking constantly over medium heat until thickened and opaque, about 2 minutes. Transfer to a stand mixer bowl and let cool slightly. Add the 1/2 cup milk and whisk by hand until the mixture is broken up in small pieces. Whisk in the yeast and 1 tablespoon of the sugar. Let sit until foamy on the surface, about 5 minutes. Meanwhile, grease a large bowl with 1/2 tablespoon of the butter and set aside. Grease a 9-inch nonstick springform or cake pan with 3-inch-high sides using another 1/2 tablespoon of the butter and set aside. Top the yeast mixture with the following ingredients in this order: 1 of the eggs, the dry milk powder, remaining 2 cups (240 g) bread flour, the cake flour, 3 tablespoons of the sugar and the salt. Fit the stand mixer with a dough hook and mix on low speed until all the flour is moistened. Increase the speed to medium and mix until the dough is smooth and passes the window pane test, about 10 minutes (see Cook\u2019s Note); scrape down the bowl halfway through. Mix in 1 tablespoon of the remaining butter on medium-low speed until absorbed. Repeat, adding 1 tablespoon of the remaining butter at a time, and mix after each addition until the dough is smooth, about 6 minutes. Transfer the dough to a lightly floured surface and form into a tight ball by pulling the edges of the dough toward the center. Toss in the prepared bowl to coat with butter, cover with plastic wrap and let rise in a warm, draft-free area until doubled in size, about 1 hour. Reserve plastic wrap. Transfer the dough to a lightly floured surface and flatten to deflate it. Divide into 8 equal pieces, each about 90 g. Flatten 1 piece into a 3-inch disk and gather all the edges to meet at the center. Flip over and roll into a ball on a work surface, cupping the top of the dough with one hand, until the ball is completely smooth. Repeat with the remaining pieces and transfer all the balls to the prepared pan. Cover with the reserved plastic wrap and let rise until puffy and the buns completely cover the bottom of the pan, about 35 minutes. Position an oven rack in the upper third of the oven and preheat to 350 degrees F. Whisk together the remaining egg with the remaining 1 tablespoon milk in a small bowl until no streaks of egg white remain and set aside. Brush onto each bun. Bake until the tops are golden brown, 25 to 30 minutes. Meanwhile, mix the hot water with the remaining 2 teaspoons sugar in a small bowl until the sugar is slightly dissolved. Brush onto the tops of the buns when they\u2019re done baking and let cool for 5 minutes. Run a thin knife around the pan, release the buns from the springform or cake pan and let cool on a wire rack until still slightly warm. Enjoy the soft and sweet buns. The buns can be stored in an airtight container at room temperature for about 5 days or tightly wrapped and frozen for up to 1 month. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57563,"Sunday Dinner Pork Roast with Mushroom Gravy 1 (5 to 7 pound) pork loin or butt 1 pound button or cremini mushrooms 1 whole head garlic, cloves separated and peeled 2 tablespoons teriyaki sauce Emeril's Red Hot Sauce or other hot sauce Salt 1 tablespoon Essence, recipe follows Freshly ground black pepper 1 teaspoon garlic powder 3 tablespoons vegetable oil 1 large yellow onion, chopped 2 ribs celery, chopped 1/2 medium green bell pepper, seeded and chopped 1 teaspoon Worcestershire sauce 6 tablespoons butter 4 tablespoons flour 1 medium yellow onion, finely chopped 1/2 medium green bell pepper, seeded and finely chopped 1 rib celery, finely chopped 2 cloves garlic, minced 1/2 bunch green onions, green and white parts chopped separately 2 cups rich beef stock 1/2 cup heavy cream 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon dried leaf oregano 1 tablespoon cayenne pepper 1 tablespoon dried thyme Instructions: Preheat the oven to 450 degrees F. Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of hot sauce. Sprinkle on all sides with Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast evenly on all sides, about 10 to 15 minutes. Add the chopped onion, celery, bell pepper, and enough water to come 1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 minutes. Reduce the oven temperature to 350 degrees F and add a more water as necessary to come 1-inch up the sides of the pan. Continue to cook until very tender, about 3 1/2 hours total cooking time. Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, until milk chocolate-colored roux is formed, about 15 minutes. Add the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook until the vegetables are soft but not browned, about 5 minutes. Whisk in the beef stock and heavy cream and cook until thickened, 10 to 15 minutes. While the sauce is simmering, melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring, until tender and golden brown around the edges, about 5 minutes. Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove from the heat and cover to keep warm. Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm. Strain the pan juices through a fine mesh strainer into the gravy and simmer until heated through and thickened, about 5 minutes. Season with salt and pepper, to taste, and serve over the carved roast. 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, Garnacha, Tempranillo]" 57564,"Chilled Strawberry-Date Oatmeal 3 cups skim or light milk 8 dates 6 ounces cooked oats, cooled 1/2 teaspoon pure vanilla extract 6 strawberries, trimmed and sliced 1/4 cup walnuts, toasted and chopped Instructions: In a small saucepan, bring the milk and dates to a simmer. Cook for 2 to 3 minutes, until the skin loosens from the dates. Strain the dates from the milk and chill the milk in the refrigerator or over the top of an ice bath until well-chilled. Let the dates cool until they can be handled, and then peel the skin off. With a sharp knife, cut each date into 6 pieces and set aside.
In a medium mixing bowl and with a wire whisk, stir the cold milk into the oats (a to separate the oats and keep them from lumping together). Add in the vanilla and chill the mixture.
Combine the sliced strawberries and the reserved dates in a bowl and let stand for a few minutes before serving.
To serve, ladle 3 ounces of the oat mixture into a chilled cereal bowl and top with 2 tablespoons of the strawberry-date mixture. Sprinkle half of the toasted nuts on each. The oat mixture will last 3 to 4 days, covered, in the refrigerator. ","[Brunello di Montalcino, Barolo, Rioja, Ribera del Duero]" 57565,"Crispy Ribollita 3 tablespoons olive oil 2 cups butternut squash, peeled and cut into 1/2-inch dice 2 carrots, peeled and cut into 1/2-inch dice 2 stalks celery, cut into 1/2-inch dice 1 yellow onion, cut into 1/2-inch dice Kosher salt and freshly ground black pepper 3 cloves garlic, minced One 14-ounce can cannellini beans, drained and rinsed One 14-ounce can crushed tomatoes One 3-inch rind Parmigiano-Reggiano 4 cups vegetable stock 3 cups shredded Savoy cabbage 3 cups roughly chopped kale 4 cups stale Italian bread cubes (crust removed; 1-inch pieces) Light olive oil, for shallow frying 7 ounces burrata cheese Freshly grated Parmigiano-Reggiano Freshly ground black pepper 1/2 pound San Daniele prosciutto, sliced paper-thin (but not see-through nor shredded) Instructions: Pour the olive oil in a Dutch oven over medium heat and allow it to heat up just a bit. Add the butternut squash, carrots, celery and onions and sprinkle lightly with salt and pepper. Saute until they develop some color and cook down a bit, about 10 minutes. Add the garlic and cook for 1 minute. Add the beans, tomatoes, Parmigiano rind and 3 cups of the stock. Bring to a boil, reduce to a simmer and cook for 15 minutes. Remove the Parmigiano rind. Add the cabbage and kale and simmer for an additional 20 minutes. Check the soup for seasoning and adjust to taste. Add the bread and press it into the broth to absorb. Simmer for 5 more minutes. If the bread still seems dry, add the remaining cup stock (it should have the look of bread pudding). Cool the ribollita to room temperature before placing it in a large bowl. Cover and refrigerate for a few hours. Preheat the oven to 200 degrees F. Add 2 tablespoons light oil to the bottom of a 10-inch nonstick skillet and preheat it over medium-high heat until hot. Using two spoons, spoon 1 1/2 to 2 cups ribollita into the skillet to cover the bottom. Flatten it a bit and let it cook until both sides are deeply golden brown and crispy, 4 to 5 minutes on each side. (Don't worry if the ribollita breaks as you are flipping it with your spatula; just continue to cook until browned on both sides.) Transfer to a baking sheet and keep warm in the oven while you cook the remaining ribollita in the same manner. For serving: Add the crispy ribollita to a platter. Top with the burrata, freshly grated Parmigiano-Reggiano and freshly ground black pepper. Cut into wedges and serve the prosciutto alongside. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 57566,"Plumbers Hot Sub 8\ club roll Russian dressing 4 oz. fresh carved or quality deli turkey 2-3 slices of crisp bacon 2-3 slices of Swiss cheese Instructions: Preheat oven to 450 degrees. Split the club roll 2/3rds of the way down from the top center of the roll with a serrated knife. The roll bottom should be able to sit flat on a pie tin or cookie sheet. Spread Russian dressing generously over the inside of the roll. Layer turkey inside the roll. Place bacon strips over the turkey inside the roll. Layer Swiss cheese across the opening of the roll as a cap (not tucked in roll). Bake for 5-7 minutes until cheese bubbles and starts turning light brown (dark brown does not taste very good). Let stand for a minute to cool cheese so it doesn't burn anyone. To impress your friends, cut diagonally across center and serve while it is still steaming. For a variation use mayonnaise instead of Russian dressing. Add a little heat with some fresh horseradish (especially good with the mayonnaise version). This sandwich is great with ranch flavored corn chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 57567,"Pepperoni Chicken 2 boneless, skinless chicken breasts Kosher salt and freshly ground black pepper 2 tablespoons butter
2 tablespoons olive oil
3 cups good marinara sauce
One 3.5-ounce package pepperoni slices
One 8-ounce ball mozzarella, cubed
Minced fresh parsley, for serving Salad or cooked pasta, for serving
Instructions: Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 thinner chicken cutlets. Season with salt and pepper. Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate. Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley. Serve immediately with a side salad or over pasta, with marinara spooned over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 57568,"Baked Apples 1/4 cup dried cherries 1/4 cup brown sugar 1/4 cup chopped pecans 1/4 teaspoon ground cinnamon Pinch ground nutmeg 6 Gala apples, rinsed 1/2 cup apple cider 3 tablespoons butter, cut into pats 1/2 cup maple syrup Instructions: Preheat the oven to 375 degrees F. In a large bowl, mix together cherries, sugar, pecans, cinnamon and nutmeg. Put aside. With a melon scooper, core apples to hollow out the middle. Do not go all the way through. Fill each apple core with dry cherry mixture. Pour apple cider into casserole dish and place apples right side up. Place a pat of butter on apple hole filled with mixture. Drizzle maple syrup on top of all the apples. Bake for 50 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 57569,"Clams Steamed in Beer with cl and Cilantro Neutrally flavored oil such as peanut or canola 4 cloves garlic, smashed and finely chopped 4 scallions, thinly sliced 1 (1-inch) piece ginger, peeled and finely chopped 2 bird's eye chiles, coarsely chopped 2 dozen littleneck clams, scrubbed 1/4 cup rice wine vinegar 1 bottle Asian beer 2 kaffir lime leaves 1/2 bunch cilantro, leaves coarsely chopped Instructions: Coat a large pot with oil and bring it to a high heat. When the oil is hot add the garlic, scallions, ginger and chiles. Saute for 1 to 2 minutes or until everything is very aromatic. Add the clams and stir to coat with the oil and other ingredients. Add the vinegar, beer, and kaffir lime leaves. Cover and steam the clams until they open, about 5 to 7 minutes. Discard any clams that have not opened. Divide the clams into serving bowls with the broth and sprinkle with the chopped cilantro. WOWEEE!!! ","[Pinot Grigio, Sauvignon Blanc, Riesling, Albari?o]" 57570,"Shrimp Fra Diavolo with Grilled Bread 1 pound U-24 shrimp, peeled and deveined, tail-on Salt and freshly ground black pepper 4 tablespoons olive oil, divided 6 tablespoons chopped fresh cilantro, divided 6 tablespoons chopped fresh basil, divided 6 tablespoons chopped fresh oregano, divided 1/4 cup extra-virgin olive oil 1 1/2 teaspoons crushed red pepper flakes, divided 4 tablespoons minced garlic, divided 1 loaf desired bread, such as Italian, sliced 1 small red onion, finely chopped 1/2 cup red wine 1 (15-ounce) can crushed tomatoes 1 lemon, juiced Instructions: Sprinkle the shrimp with salt and pepper. Add 2 tablespoons olive oil to a medium saute pan and cook the shrimp, turning halfway, until they turn pink, 3 to 4 minutes. Place the shrimp onto a plate to rest. Preheat a grill pan. In a medium bowl, add 3 tablespoons each of cilantro, basil and oregano. Add the extra-virgin olive oil, 1/2 teaspoon red pepper flakes, 2 tablespoons garlic and a dash of salt and pepper. Mix together and brush the with the garlic oil. Grill the bread for 2 minutes on each side. In a saute pan over medium heat, add the remaining 2 tablespoons olive oil and onions. Cook, stirring occasionally, until the onions begin to soften and is translucent, about 5 minutes. Add the remaining 2 tablespoons garlic and cook, stirring, 30 seconds longer. Add the remaining 1 teaspoon red pepper flakes and the remaining 3 tablespoons each cilantro, basil and oregano. Stir together and cook for a minute. Pull the pan away from the flame and add the wine. Return the pan back to the heat and stir in the crushed tomatoes. Season with salt and pepper and simmer for 3 to 5 minutes. Add the lemon juice. Mix in the reserved cooked shrimp. Serve with the grilled bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 57571,"Turkey Chaser 1-ounce citrus vodka 1/2-ounce raspberry liquor 1/2-ounce fresh lemon juice 1/2-ounce simple syrup (equal amounts of sugar and water heated until sugar dissolves; cool) Splash Prosecco or lemon-lime soda Instructions: Place ingredients in a shaker with ice. Shake and serve in ice filled glasses. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 57572,"Queso Fundido Con Poblano 1 cup shredded queso fresco 1 cup shredded white cheddar 1 cup shredded mozzarella 1 cup crumbled goat cheese 1 cup cooked crumbled chorizo sausage Diced roasted poblano peppers Corn tortillas Stuffed roasted pepper, garnish, optional Instructions: Combine all the ingredients in an oven-proof dish on a baking sheet and melt in the oven. Serve with corn tortillas, garnished with a whole stuffed roasted pepper. ","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]" 57573,"Cuban Sandwiches Two 15-inch-long soft French or Italian bread loaves 1/4 cup yellow mustard 4 ounces thinly sliced boiled ham 8 lengthwise slices dill pickle (from about 2 pickles) 2 cups pulled SLOW-ROASTED PORK, recipe follows 4 ounces thinly sliced Swiss cheese 2 tablespoons unsalted butter 2 heaping tablespoons black peppercorns 25 cloves garlic, (about 2 heads) peeled 10 whole cloves 3/4 cup vegetable oil 1 bone-in pork shoulder, (about 7 pounds) Kosher salt, as needed White distilled vinegar, as needed Instructions: Slice off about 1-inch from the ends of the bread loaves and discard or save for breadcrumbs. Cut each loaf in half to make 4 rectangular loaves. Split each loaf in half lengthwise. Spread the inside of the bread with 1/2-tablespoon mustard. On each of the bottom halves of bread layer 1/4 of the ham, pickle slices cut to fit evenly on top of the meat, 1/4 of the pork, and top with 1/4 of the cheese. Cover with the top halves of bread and, using your hands, press the sandwiches together.
Place a baking sheet in the oven and preheat to 250 degrees F. Melt 1 tablespoon butter in a large cast-iron skillet over medium-low heat. Place 2 sandwiches in the skillet and top with another cast-iron skillet to weigh them down. Turn the sandwiches and weigh them down again. Cook the sandwiches until golden brown and hot, about 6 minutes per side. Transfer to the oven to keep warm. Repeat with the remaining sandwiches and butter. Cut the sandwiches in half crosswise and serve immediately. Preheat the oven to 275 degrees F.
In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrap the garlic paste into a small bowl.
Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 57574,"Lazy Man's Lobster 1 tablespoon garlic herb butter Meat from 1 (1 1/2 pound) fresh Maine lobster Splash sherry, for deglazing pan 1/2 cup heavy cream Serving suggestion: Toast points Instructions: In a medium skillet over medium heat, melt the butter and then add the lobster meat and saute until tender, about 3 to 5 minutes. Add sherry, and stir to deglaze the pan, carefully scraping the bottom of the pan with a wooden spoon. Add the heavy cream and heat until it just reaches boiling. Remove from the pan and place in an individual-size casserole dish for serving. Serve hot with the toast points. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57575,"Pumpkin Banana Mousse Tart 2 cups graham cracker crumbs (14 crackers) 1/3 cup sugar 1/4 teaspoon ground cinnamon 1/4 pound (1 stick) unsalted butter, melted 1/2 cup half-and-half 1 (15-ounce) can pumpkin puree 1 cup light brown sugar, lightly packed 3/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 extra-large egg yolks 1 package (2 teaspoons) unflavored gelatin 1 ripe banana, finely mashed 1 teaspoon grated orange zest 1/2 cup cold heavy cream 2 tablespoons sugar 1 cup (1/2 pint) cold heavy cream 1/4 cup sugar 1/2 teaspoon pure vanilla extract Orange zest, optional Instructions: Preheat the oven to 350 degrees F. Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature. For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat. Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool. Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight. For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 57576,"Creamed Corn Succotash with Cotija 8 ears fresh corn on the cob, husked and silks removed
2 tablespoons unsalted butter
1 small sweet onion, such as Vidalia or Walla Walla, finely diced
1 clove garlic, finely chopped
2 teaspoons sugar
8 ounces fresh or frozen edamame (fresh blanched or frozen thawed) 1 plum tomato, seeded and finely diced
1/4 cup grated cotija cheese
3 tablespoons creme fraiche
Kosher salt and freshly ground black pepper
Finely grated zest of 2 fresh limes
2 green onions, green and pale green part, thinly sliced
1/4 cup chopped fresh cilantro, plus whole leaves for garnish
Instructions: Cut the corn from the cob and put into a bowl. Use the back of the knife and press to release the milk of the cob into the bowl with the corn. Heat the butter in a large saute pan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the corn and corn milk to the pan. Add the sugar and cook, stirring occasionally, until the corn begins to soften slightly and heats through, about 5 minutes. Add the edamame and tomatoes and cook for 2 minutes. Add the cotija and creme fraiche and season with salt and pepper. Cook for 1 minute longer. Remove from the heat and stir in the lime zest, green onions and chopped cilantro. Transfer to a serving bowl and garnish with whole cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 57577,"Roasted Broccoli and Grape Salad 2 heads broccoli, chopped into florets 1/2 red onion, sliced thick (1/4-inch-ish)
2 tablespoons olive oil
Kosher salt
3/4 cup golden raisins 6 tablespoons sherry vinegar
2 cups red seedless grapes, quartered
1 cup chopped celery
1 cup sliced almonds, toasted
1/2 cup mayonnaise 2 tablespoons whole milk
1 tablespoon sugar
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
Instructions: For the salad: Preheat the oven to 425 degrees F. Toss the broccoli florets and red onion with the olive oil and a couple pinches of salt and spread out on a sheet pan. Roast until browned and crisp, 18 to 22 minutes. Meanwhile, combine the raisins and sherry vinegar in a small saucepan and bring to a simmer. Remove from the heat and allow the raisins to plump for 10 to 15 minutes. For the dressing: Combine the mayo, milk, sugar, vinegar, a pinch of salt and a bunch of black pepper in a large bowl. For the salad: Add the broccoli mixture to the dressing along with the grapes and celery. Drain the raisins, then add those. Fold everything together until combined, then taste and adjust seasoning. If not serving right away, cover and refrigerate. Top with the almonds right before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57578,"Hortopita 4 to 4 1/2 cups flour 1/2 teaspoon kosher salt 5 ounces olive oil 1 cup water or milk 2 pounds mixed greens (mustard, dandelion, and rocket) 4 ounces olive oil, plus 8 ounces 3 spring onions or white onion, thinly sliced 6 scallions, thinly sliced 1 cup parsley, roughly chopped 4 ounces dill, roughly chopped 1 tablespoon kosher salt Instructions: For the crust: In a large bowl or food processor, mix the flour and salt. Add the oil and liquid and mix briefly, until a dough forms. Pour the dough out onto a floured board and knead until the dough is smooth, about 5 minutes. Cover and let rest for 30 minutes. Preheat a pot of canola oil to 375 degrees F. For the filling: In a large pot, briefly boil the greens until wilted. Remove and strain the excess water. Heat a saute pan on medium heat. Add 4 ounces of the olive oil. When the oil is hot add in the spring onions and cook until translucent. Add the scallions, and continue to saute until they are tender. Add the wilted greens and parsley and saute for 3 minutes more. Remove from heat and add the dill and salt, to season. Set aside to cool. Divide the dough into 4 pieces. On a floured surface, roll 1 piece out into a large rectangle. Trim the edges if needed. Brush both sides of the dough with olive oil and place a generous portion of the filling on 1 end of the dough, leaving a 1-inch border. Roll the dough in a cylinder and then shape into a coil. Continue with the other dough pieces and repeat the process. Fry them one at a time. Cut in half and serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 57579,"Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette 12 spears asparagus, trimmed Olive oil Salt and pepper 2 cups quinoa 8 ounces aged goat cheese, shaved 1/4 cup chopped parsley leaves 1 tablespoon red wine vinegar 2 tablespoons olive oil 5 nicoise olives 1 Roma tomato, sliced Parsley sprigs for garnish 1/4 cup aged sherry vinegar 1 tablespoon Dijon mustard 1/2 teaspoon cl de arbol 1/2 cup pitted nicoise olives 1/2 cup olive oil Instructions: Heat grill. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half. Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette. Stir to combine. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs. Black Olive Vinaigrette: Combine vinegar, mustard, cl powder, olives and olive oil in a blender and blend until smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 57580,"Teriyaki Chicken Kabobs 1 pound boneless skinless chicken breasts, cut into 1-inch cubes ? cup Lawry's? Teriyaki Marinade with Pineapple Juice, divided 2 zucchini, cut in ?-inch cubes
1 red bell pepper, cut into 1-inch pieces 1 green bell pepper 1 can (8 ounces) pineapple slices, drained and cut into 1-inch pieces Instructions: 1.Place chicken in large resealable plastic bag or glass dish. Add ? cup of the marinade; turn to coat well. 2.Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers. 3.Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with remaining ? cup marinade. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" 57581,"Abalone Cakes 1 fresh abalone, cleaned and sliced 1 garlic clove, minced 1 cup bread crumbs 1 egg 1 Tbs. oil Instructions: Place the sliced abalone into a grinder or food processor and mince. Once minced, place the abalone meat in a bowl and add the minced garlic, egg and bread crumbs. Mix thoroughly. Mold the mixture into palm-sized patties and place aside.
Heat the oil in a frying pan over medium heat. Place the patties in the pan and cook for about 2 minutes on each side. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 57582,"Oatmeal Cookies with Butterscotch and Cranberries 8 tablespoons (1 stick) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 cup all-purpose flour (see Cook?s Note) 1 cup rolled oats 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 1 cup butterscotch chips 1/2 cup dried cranberries Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine. Whisk the flour, oats, baking soda, cinnamon and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and cranberries. Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57583,"Down Home Barbecued Tofu 1 pound block extra-firm tofu, drained 2 generous tablespoon Dijon mustard 2 generous tablespoons ketchup 1 1/2 to 2 tablespoons shoyu (depending upon desired saltiness) 2 large cloves garlic, peeled and pushed through a press 2 teaspoons blackstrap molasses 2 teaspoons toasted Asian sesame oil 1 to 2 teaspoons chipotle in adobo OR 1/8 to 1/4 teaspoon ground chipotle chili (see note) or cayenne pepper Freshly ground black pepper to taste 1 pound block extra-firm tofu, drained 2 generous tablespoon Dijon mustard 2 generous tablespoons ketchup 1 1/2 to 2 tablespoons shoyu (depending upon desired saltiness) 2 large cloves garlic, peeled and pushed through a press 2 teaspoons blackstrap molasses 2 teaspoons toasted Asian sesame oil 1 to 2 teaspoons chipotle in adobo OR 1/8 to 1/4 teaspoon ground chipotle chili (see note) or cayenne pepper Freshly ground black pepper to taste Instructions: Wrap the tofu in several layers of a clean, absorbent kitchen towel and set a l-pound bag of dried beans on top. Set the tofu aside until you are ready to slice it. Line a broiling pan or baking sheet with aluminum foil. Set aside. Place the oven rack about 5 inches from the broiling element, and turn on the broiler. In a pie plate or large, shallow bowl, prepare the barbecue sauce by blending together the remaining ingredients. Unwrap the tofu and set the block on a cutting board with the longer side facing you. Cut the block crosswise into 9 slices, each slightly less than 1/2-inch thick. Dip the slices into the sauce to coat both sides heavily. Arrange the slices on the broiling pan as you work. (Reserve any remaining sauce.) Broil the tofu until flecked with dark brown spots, 4 to 6 minutes. (If your broiler cooks unevenly, rotate the broiling pan halfway through.) Turn the tofu over with a spatula and slather any remaining sauce on the second side with a pastry brush or knife. Broil until deeply browned on the second side, 4 to 6 more minutes. Serve with the darker side up. Wrap the tofu in several layers of a clean, absorbent kitchen towel and set a l-pound bag of dried beans on top. Set the tofu aside until you are ready to slice it. Line a broiling pan or baking sheet with aluminum foil. Set aside. Place the oven rack about 5 inches from the broiling element, and turn on the broiler. In a pie plate or large, shallow bowl, prepare the barbecue sauce by blending together the remaining ingredients. Unwrap the tofu and set the block on a cutting board with the longer side facing you. Cut the block crosswise into 9 slices, each slightly less than 1/2-inch thick. Dip the slices into the sauce to coat both sides heavily. Arrange the slices on the broiling pan as you work. (Reserve any remaining sauce.) Broil the tofu until flecked with dark brown spots, 4 to 6 minutes. (If your broiler cooks unevenly, rotate the broiling pan halfway through.) Turn the tofu over with a spatula and slather any remaining sauce on the second side with a pastry brush or knife. Broil until deeply browned on the second side, 4 to 6 more minutes. Serve with the darker side up. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 57584,"Mozzarella Bar One 9.8-ounce jar piquillo peppers, drained well 1/2 cup freshly grated Parmesan 1/3 cup toasted walnuts
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon Calabrian cl paste
1 small clove garlic, smashed and peeled
1 pint cherry or grape tomatoes, halved 4 sprigs fresh basil, torn
3 cloves garlic, smashed and peeled
3 tablespoons olive oil
1/2 teaspoon kosher salt
3 tablespoons olive oil 1 shallot, chopped
10 ounces mixed mushrooms, coarsely chopped
1/2 teaspoon kosher salt
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon lemon zest
2 tablespoons toasted pine nuts
1 pound fresh mozzarella, sliced 1 pound smoked mozzarella, sliced
Two 4-ounce balls burrata Grilled thick-sliced bread
Crostini Baby arugula
Fresh basil leaves Extra-virgin olive oil Good balsamic vinegar Flaky salt
Red pepper flakes Instructions: For the piquillo pesto: Combine the peppers, Parmesan, walnuts, olive oil, salt, cl paste and garlic in a food processor. Puree until smooth and evenly combined. Set aside. For the roasted tomatoes: Preheat the oven to 350 degrees F. Toss the tomatoes with the basil, garlic, olive oil and salt on a rimmed baking sheet. Spread evenly on the baking sheet and roast until softened and beginning to blister, 30 minutes. For the mushroom tapenade: Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the shallots and cook until fragrant, about 1 minute. Add the mushrooms and season with the salt. Cook, stirring often, until the mushrooms have lost all their liquid and are turning golden brown, about 10 minutes. Remove from the heat and season with the basil, oregano, rosemary and lemon zest. Stir in the pine nuts and remaining tablespoon olive oil. Cool slightly. Serve warm or at room temperature. For the bar: Display all the different types of mozzarella and burrata on platters and plates. Set up a buffet around the cheese options with the 3 homemade toppings, along with the grilled bread and crostini, arugula, basil, olive oil, balsamic vinegar, flaky salt and red pepper flakes. Invite guests to assemble their own bruschetta or salads. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 57585,"Ginger Ice Cream 1/3 cup water 1/4 cup packed very finely minced, pureed, or grated ginger 5 large egg yolks 2/3 cup granulated sugar 1 cup whole milk 1 cup heavy cream 1 tablespoon fresh lemon juice, or more to taste Instructions: Combine the water and ginger in a small saucepan. Bring to a simmer over moderate heat, and simmer for 5 minutes. Remove pot from the heat and reserve. In a bowl beat the egg yolks with the sugar until thick and pale, and wide ribbons fall from whisk. Set aside. In a large, heavy saucepan, combine the milk, cream, and cooked ginger, and bring to a boil. Slowly add about 1/4 cup of the hot milk mixture to the beaten eggs, whisking as you pour. Immediately scrape the tempered egg mixture into the hot milk mixture, whisking to combine. Cook over moderate heat, whisking slowly, until it reaches custard stage, 180 degrees F. It should be thick enough to coat the back of a wooden spoon. Don't let the custard boil. Immediately pour hot custard through a sieve pressing down on the ginger to extract all the juices. Discard the ginger. Refrigerate until cool or chill over ice water, stirring occasionally. Just before freezing, adjust mixture to taste with the lemon juice. Freeze the ice cream in an ice cream maker according to the manufacturer's instructions and serve. ","[Riesling, Gewrztraminer, Pinot Gris, Moscato]" 57586,"Rhubarb Cake 3/4 cups all-purpose flour 2/3 cup packed light brown sugar 1/3 cup old-fashioned oats 1/4 teaspoon ground ginger 1/4 teaspoon kosher salt Pinch of ground nutmeg 8 tablespoons (1 stick) unsalted butter, at room temperature 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for greasing the pan 2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup granulated sugar 3 large eggs 1 tablespoon pure vanilla extract 1 cup plain whole-milk Greek yogurt 3 stalks rhubarb (about 7 1/2 ounces), sliced 1/8 inch thick (about 3 cups) Instructions: For the crumb topping: Combined the flour, brown sugar, oats, ginger, salt and nutmeg in a small bowl. Add the butter and mix thoroughly with your fingers or a fork until all the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Set aside. For the cake: 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 medium bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer (or using a stand mixer fitted with a paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low and mix the flour mixture in 3 parts, alternating with the Greek yogurt in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter. Spoon the batter (it will be thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping, distributing it evenly. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 1 hour to 1 hour 10 minutes. Let the cake cool completely in the pan on a wire rack, about 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57587,"Carrot Orange Bourbon Sour 1/2 cup fresh-squeezed orange juice 2 ounces bourbon 1/4 cup carrot juice 1/2 teaspoon sugar 1 orange slice, halved Instructions: Put the orange juice, bourbon, carrot juice and sugar in a cocktail shaker. Fill with ice and shake for 10 seconds. Strain into a chilled cocktail glass and garnish with the orange slice. ","[Bourbon, Orange Wine]" 57588,"Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette 3 tablespoons Worcestershire sauce 2 teaspoons Dijon mustard 1 teaspoon finely chopped fresh thyme leaves Salt and freshly ground black pepper 1/4 cup pure olive oil 4 New York strip steaks, about 12 ounces each Canola oil 1 large Vidalia onion, peeled, and cut crosswise into 1/4-inch thick slices Instructions: Whisk together the Worcestershire sauce, mustard, thyme and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the olive oil until emulsified. Let sit at room temperature while you prepare the steak and onions. Remove the steaks from the refrigerator 20 minutes before grilling. Heat the grill pan over high heat until it begins to smoke. Pat the steaks dry with paper towels. Brush both sides of the steaks with canola oil and season well with salt and pepper. Arrange the steaks on the grill pan and let cook until golden brown and charred, about 5 minutes. Flip the steaks, lower the heat to medium and continue cooking to medium-rare doneness (130 degrees F internal temperature on an instant-read thermometer), about 4 minutes longer. Remove from the heat and arrange on a serving platter. Loosely tent with foil and let rest while you grill the onions. Brush the onions on both sides with canola oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides and just cooked through, about 2 minutes per side. Separate the slices into rings and add to a small bowl. Add half of the vinaigrette to the onions and gently toss to coat. Serve the steaks topped with the onions and drizzled with the remaining vinaigrette. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 57589,"Pear-White Pepper Tiramisu 1/2 cup pear juice or nectar 1 firm pear (such as Anjou or Bartlett), peeled and thinly sliced 1/2 cup pear brandy
1/4 cup granulated sugar 1 teaspoon fresh lemon juice 1/8 teaspoon kosher salt 2 8-ounce containers mascarpone cheese 1 1/2 cups cold heavy cream 3/4 cup confectioners' sugar 1 teaspoon vanilla extract 1/2 teaspoon finely ground white pepper 27 soft ladyfingers Instructions: Toss the pear, pear juice, brandy, granulated sugar, lemon juice and salt in a medium bowl. Cover with plastic wrap; set aside. Beat the mascarpone, heavy cream, confectioners' sugar, vanilla and white pepper in a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) on medium-low speed until combined, about 1 minute. Increase the mixer speed to medium high and beat until light and fluffy, 1 to 2 more minutes (do not overbeat). Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Arrange 9 ladyfingers in the bottom of the pan in a single layer. Top with half of the pears and drizzle with 3 tablespoons of the pear liquid. Spread 1 cup of the mascarpone mixture over the pears. Repeat with 9 more ladyfingers, the remaining pears, 3 tablespoons of the pear liquid and 1 cup mascarpone mixture. Top with the remaining 9 ladyfingers and drizzle with 3 tablespoons of the pear liquid. Cover with plastic wrap and refrigerate at least 8 hours or overnight. (Transfer the remaining mascarpone mixture to an airtight container and refrigerate until ready to serve.) To serve, let the reserved mascarpone mixture come to room temperature. Lift the tiramisu out of the pan using the plastic wrap and invert onto a platter; remove the plastic wrap. Cover the top and sides with the remaining mascarpone mixture. Photograph by Johnny Miller ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57590,"Meatless Muffaletta Panini 2 handfuls good quality pitted green and black olives 1 cup giardiniera, drained pickled cauliflower, carrot and hot pepper mix 4 sesame or cornmeal Keiser rolls, split 8 deli cut slices sharp provolone 1 (15 ounce) can artichoke hearts in water, thinly sliced 2 roasted red pepper, drained and thinly sliced Instructions: Preheat griddle or grill to medium-high heat. Place olives and pickled veggies in food processor and pulse chop into a relish. Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place. Place sandwiches on grill and press with heavy skillet weighted down with cans. Press a few minutes on each side, remove, split and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 57591,"Tortilla Chip Chilaquiles 1 dried ancho cl pepper 2 small cloves garlic (unpeeled) One 8-ounce can tomato sauce 1 cup low-sodium chicken broth 1/2 teaspoon ground cumin 1 tablespoon plus 2 teaspoons vegetable oil Kosher salt and freshly ground black pepper 4 large eggs 6 cups thin restaurant-style tortilla chips (about 5 ounces) Sliced radishes, finely chopped red onion, fresh cilantro and/or crumbled Cotija cheese, for topping Instructions: Heat the cl pepper and garlic in a dry 10-inch cast-iron skillet over medium-high heat, turning occasionally, until the cl is pliable and the garlic is browned in spots, about 5 minutes. Remove from the heat and let cool slightly; remove the stem from the cl and peel the garlic. Transfer the cl and garlic to a blender (reserve the skillet). Add the tomato sauce, chicken broth and cumin; puree until almost smooth. Heat 1 tablespoon vegetable oil in the reserved skillet over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until slightly thickened and darkened, 8 to 10 minutes. Season with salt and black pepper. Meanwhile, heat the remaining 2 teaspoons vegetable oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook, without flipping, until the whites are set but the yolks are still runny, 3 to 4 minutes. Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from the heat and top with the eggs, radishes, red onion, cilantro and/or Cotija cheese. ","[Rioja, Tempranillo, Garnacha, Barbera]" 57592,"Dulce de Leche Crepe Cake 1 1/4 cups whole milk 4 large eggs 1 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder (Dutch-process or natural) 1/4 cup granulated sugar 3/4 teaspoon vanilla extract 1/8 teaspoon kosher salt Unsalted butter, melted, for brushing 2 sticks unsalted butter, softened 2 3/4 cups plus 1 tablespoon confectioners' sugar 1 cup dulce de leche (jarred or canned), plus more for drizzling 1 cup heavy cream Instructions: Make the crepes: Combine the milk, eggs, flour, cocoa powder, granulated sugar, vanilla and salt in a blender and process until smooth. Refrigerate the batter 30 minutes. Lightly brush a 10-inch nonstick skillet with melted butter and place over medium heat. Add a scant 1/4 cup of batter and quickly swirl the pan to coat the bottom. Cook until set on top and golden on the bottom, about 30 seconds. Carefully lift the edge of the crepe with a rubber spatula, then flip with your fingers and cook 20 more seconds. Invert the crepe onto a plate. Repeat with the remaining batter to make 14 to 18 crepes, brushing the skillet with more butter as needed. Stack the finished crepes on the plate and let cool completely. (The crepes can be made up to 1 day ahead; let cool, then wrap the stack in plastic wrap and refrigerate.) Make the filling: Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy. Add 2 3/4 cups confectioners' sugar in 2 batches, beating until smooth and fluffy. Add the dulce de leche and beat until combined. (The filling can be made up to 1 day ahead; cover with plastic wrap and refrigerate, then beat for a few minutes with a mixer before using.) Assemble the cake just before serving: Place 1 crepe on a platter or cake stand. Spread with a scant 1/4 cup of the filling, then top with another crepe. Repeat with the remaining filling and crepes, ending with a crepe on top. Beat the heavy cream and the remaining 1 tablespoon confectioners' sugar in a stand mixer fitted with the whisk attachment until stiff peaks form. Spread on top of the cake and drizzle with dulce de leche. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57593,"French Onion Baked Mac and Cheese Kosher salt and freshly ground black pepper 1 pound elbow macaroni
1 stick (8 tablespoons) unsalted butter
4 onions, thinly sliced
2 teaspoons fresh thyme leaves
1 teaspoon granulated sugar
1 cup white wine
1 beef bouillon cube
1/4 cup all-purpose flour
2 teaspoons mustard powder
1/4 teaspoon cayenne
3 cups milk
1 pound sharp yellow Cheddar, grated (about 4 cups)
1 pound Gruyere, grated (about 4 cups)
One 6-ounce container French fried onions
Chopped chives, for topping
Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the onions, sprinkle with the thyme, sugar and 1/2 teaspoon pepper and cook, stirring occasionally, until dark brown, about 20 minutes. Add the wine and bouillon cube and stir to dissolve the bouillon. Cook until the liquid is reduced by half, about 5 minutes. Set aside.
Melt 4 tablespoons butter in a large heavy-bottomed saucepan or Dutch oven over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk. Cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes; remove from the heat. Stir in the Cheddar and 2 cups of the Gruyere until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch metal baking dish with the melted butter. Spread half the pasta mixture in the prepared dish. Top with the onion mixture in an even layer, then cover with the remaining pasta mixture. Sprinkle with the remaining Gruyere.
Bake until heated through and just bubbling, about 20 minutes. Top with the French fried onions and return to the oven for 5 minutes. Let rest for 10 minutes, then sprinkle with the chives before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57594,"Sweet Potato Pie 1 9-inch unbaked fluted pie shell 2 medium sweet potatoes, diced 1 stick unsalted butter 1 cup sugar 2 large eggs, beaten 1/4 cup buttermilk 1/2 teaspoon vanilla extract Instructions: Preheat oven to 325 degrees. Place the potatoes in cold water, bring to a boil and cook until tender, 15-20 minutes. Drain, and mash the potatoes while hot with the butter and sugar. Let this mixture cool slightly and stir in the beaten eggs, buttermilk and vanilla. Bake 45 minutes to one hour, or until set. TIP: SWEET POTATO STARS Peel sweet potatoes and slice 1/2-inch thick. With a star cutter, stamp our shapes. Lightly brush with oil and arrange on a cookie sheet. Bake in a preheated 375 degree oven for 20 to 30 minutes or until tender. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 57595,"Chocolate-Covered Cookie Dough Bites 1 1/4 cups flour 1/2 cup brown sugar 1/2 cup butter 1/4 cup sugar 1/8 cup powdered sugar 2 tsp vanilla 8 oz. mini chocolate chips 8 oz mercants chocolate (or Nestles milk chocolate baking discs) 8 oz. of white chocolate 1/2 cup toffee bits Instructions: To prepare: Mix first seven ingredients and roll into balls. Place on lined cookie sheet and chill 30 minutes. Melt a bowl of chocolate and in another bowl melt the white chocolate. Dip cookie dough balls into white chocolate. Let harden on cookie sheet. Then dip into regular chocolate and sprinkle with toffee bits, if desired. I usually take any leftover chocolate and drizzle it over balls. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 57596,"Fresh Fruit Place with Dark Chocolate and Caramel Sauces A wide variety of seasonal fruits will work well in this dish. 1/2 cup store bought chocolate sauce 1/2 cup store bought caramel sauce 1/2 pinch cayenne pepper 1/2 teaspoon ground cinnamon 1 tablespoon fresh lemon zest 1 1/2 cups sliced apples 1 1/2 cups sliced pears 1 1/2 cups sliced figs 1 1/2 cups sliced bananas 1 1/2 cups strawberries Instructions: In 2 microwave-safe bowls, warm the sauces for 12 seconds or the package directions for warming. Add the cayenne and cinnamon to the chocolate sauce and stir well. Add the lemon zest and stir well to evenly combine. Divide the fruits between 2 plates and serve with the sauces. ","[Chardonnay, Moscato, Riesling, Zinfandel]" 57597,"Lemon-Dill Potato Salad 3 pounds medium baby new potatoes, unpeeled, quartered 1 cup frozen green peas 3/4 cup finely chopped red onion 2 tablespoons freshly chopped fresh dill 2 tablespoons chopped fresh chives 1 cup mayonnaise 2 tablespoons fresh lemon juice Coarse salt and freshly ground black pepper Instructions: Place your baby new potatoes in a large saucepan filled with cold salted water and cook on medium heat until tender for about 20 minutes. While the potatoes are cooking, Place a colander over the boiling water and blanch the green peas for about 45 seconds. Drain potatoes, transfer to large bowl and set aside to cool for a bit. Once potatoes are cooled slightly add the red onion, dill, chives, mayonnaise and peas. Drizzle with lemon juice and toss gently to coat. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57598,"Lobster Bisque 2 tablespoons unsalted butter 12 shallots, thinly sliced 12 mushrooms, thinly sliced 1 cup brandy 1 cup Madeira 6 cups lobster stock 1 tablespoon softened, unsalted butter 2 tablespoons flour 1 1/2 cups heavy cream 1/4 teaspoon fresh lemon juice Dash of hot pepper sauce Instructions: Melt butter in a large stockpot over medium-high heat. Saute shallots until golden, about 3 minutes. Add mushrooms and cook over high heat until slightly browned, about 2 additional minutes. Remove from heat and add brandy and Madeira reserving 1/4 cup of each for final seasoning. Cook over high heat until liquid is reduced by half. Add lobster stock and return to a boil. Reduce to a simmer and cook, uncovered, 15 to 30 minutes, depending on the strength of your stock. (Weaker stocks need to cook longer to concentrate their flavors.) Occasionally skim and discard foam that rises to the top. Make beurre manie by mixing butter and flour with your fingers to form a smooth paste. Press onto ends of a whisk. When broth has a strong, almost salty, lobster flavor, add cream and bring it back to a boil, skimming foam occasionally. Then whisk in beurre manie until dissolved. Cook an additional 5 minutes over high heat, whisking occasionally. Strain through a fine sieve, pressing with the back of a ladle to extract all juices. Season with lemon juice, reserved brandy and Madeira, and hot pepper sauce, and serve immediately. ","[Champagne, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57599,"Gelato-Style Vanilla Ice Cream 2 1/2 cups whole milk 2 tablespoons plus 2 teaspoons cornstarch 3/4 cup heavy cream 2/3 cup organic cane sugar 1/4 teaspoon salt 4 teaspoons pure vanilla extract Instructions: Combine 1/2 cup milk and the cornstarch in a medium bowl; whisk until smooth. Combine the remaining 2 cups milk, the heavy cream, sugar and salt in a medium high-sided saucepan. Cook over medium heat, stirring to dissolve the sugar, until steaming, 3 to 5 minutes. Slowly pour the hot milk mixture into the cornstarch mixture, whisking constantly, then pour the mixture back into the saucepan. Cook over medium-low heat, stirring frequently, until the mixture thickens and comes to a boil, about 5 minutes (it will foam up a bit). Boil, stirring constantly, about 30 seconds, then remove from the heat. Pour the mixture into a medium heatproof bowl. Stir in the vanilla. Let stand at room temperature, stirring occasionally, until the mixture stops steaming, 45 minutes to 1 hour. Cover and refrigerate until cold, 2 to 3 hours. Stir the mixture, then strain it if it looks lumpy. Transfer to an ice cream maker and churn according to the manufacturer\u2019s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57600,"Chocolate Molten Cakes 1/2 pound (2 sticks) unsalted butter, plus more for greasing 1/2 pound bittersweet chocolate, at least 60 percent, plus 8 (1-inch) squares 1/2 cup granulated sugar 3 large eggs 3 tablespoons all-purpose flour Instructions: Preheat the oven to 350 degrees F. Butter 4 (6-ounce) ramekins and set aside. Over a double boiler, melt the butter and chocolate, whisking until smooth. Whisk in the sugar and transfer to a medium bowl. Whisk in the eggs and flour until smooth. Pour the batter into the prepared ramekins about 2/3 full. Place 1 of the small chocolate squares right in the middle of each cake and press down with your fingers so it rests in the middle of the ramekin. Bake the cakes until slightly puffy and set around the edges, 20 to 25 minutes. Don't worry if your cake tester comes out wet, the center should still be loose. BYOC: Use a nice sea salt to garnish, or try toasted coconut flakes, toasted and chopped nuts, fresh berries in the summer or freshly whipped cream. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 57601,"Cheese on Toast 2 to 3 tablespoons extra-virgin olive oil 4 to 5 sprigs fresh thyme, washed, dried and stemmed 1 loaf Italian bread, cut into 16 (1-inch) thick rounds on the bias Kosher salt 16 ounces fresh, tangy goat cheese, preferably in log form, cut into 16 slices Sea salt Instructions: The thing I like most about a recipe like this is that you have a chance to showcase your favorite type of cheese in a way that's hard for people to resist. I like goat cheese for the \tang\ factor and the supple texture. This goes great with a bowl of my chicken soup but can really fit in with any soup for the \comfort\ factor. Heat a large skillet, over medium heat, and add the olive oil. When the oil begins to smoke lightly, shut off the heat and add the thyme leaves. The thyme should make a crackling sound as it hits the oil, cooking it slightly and mellowing the flavor. Add the bread in a single layer. Turn the heat back on and cook over medium heat until the first side browns, 2 to 3 minutes. Use a pair of tongs to turn the toasts on their second side and season with kosher salt. Top each round with a slice of cheese and continue cooking them over very low heat or off the heat, for 2 to 3 minutes. Adjust the seasonings with sea salt, to taste. Serve alongside soup, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57602,"Oven-Roasted Halibut with Black Olive Tapenade on Roasted Red Peppers (Rape Asado con Tapenada Negra Y Pimientos Morrones) 1 1/2 cups Gaeta olives, pitted 1 1/2 cups oil-cured olives, pitted 2 anchovy fillets 1/2 teaspoon ground cumin 3 tablespoons capers, preferably nonpareil, drained 1/4 cup chopped fresh parsley leaves 6 (7 to 8-ounce) halibut fillets, with skin Salt and freshly ground black pepper 2 tablespoons canola oil 3 cups slice (1/4) bottle roasted sweet red peppers, see Cook's Note Instructions: Put all of the tapenade ingredients into the work bowl of a food processor. Pulse until smooth. Scrape the tapenade into a bowl, cover with plastic wrap, and refrigerate. The tapenade may be made up to 3 days in advance. Preheat oven to 375 degrees F. Pat the halibut fillets dry with paper towels. Season the halibut steaks generously with salt and pepper. Heat the canola oil over medium-high heat in a large oven-proof frying pan (no plastic handles!) until hot but not smoking. Slip the halibut pieces skin side down into the pan and cook until the bottom side has is golden and the edges of the fish start to look opaque, about 3 minutes. Flip the steaks over and place in the oven for 2 to 3 minutes or until the steaks are just opaque in the center. While the fish is cooking, warm the red peppers in a skillet over low heat. To serve, place a small mound of red peppers on each plate and place the halibut on the mound. Using 2 teaspoons, form a quenelle (egg-shape) of tapenade and set atop the steak. The tapenade used to top the fillets keeps for a good long time in the refrigerator. You can use it to top just about any fish or chicken off the grill, stir it into salad dressings or as a sandwich spread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 57603,"Chipotle-Lime Chicken Tacos 1 bone-in, skin-on whole chicken, rinsed and dried Kosher salt and freshly cracked black pepper 1 lime, zested and juiced (lime halves reserved), plus 1 lime, zested 1/4 cup water 1 cup crema 2 chipotle chiles in adobo sauce, finely minced into a paste 8 (6-inch) corn tortillas, warmed Instructions: Preheat the oven to 400 degrees F. Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh. Remove the chicken from the oven to a carving board, let sit until cool enough to handle. In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste. Once the chicken has cooled, pull the meat from bones and shred. Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 57604,"Tarragon and Merlot Truffles 1/3 cup heavy cream One 12-ounce bag semisweet chocolate chips 1/3 cup chopped fresh tarragon 3 tablespoons merlot wine 1/8 teaspoon fine sea salt 1/2 cup unsweetened cocoa powder Instructions: Line a baking sheet with parchment paper. Set aside.
Place the cream and chocolate in a medium bowl and place over a pan of barely-simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the tarragon, wine and salt until smooth. Refrigerate for 2 hours until firm.
Let the mixture stand at room temperature until moldable, about 45 minutes. Using a melon scoop, scoop level amounts of the truffle mixture onto the prepared baking sheet. Roll into 1/2-inch balls.
Place the cocoa powder in a small bowl. Roll the truffles in the cocoa powder until coated. Arrange on a platter and serve, or refrigerate in an airtight container. ","[Merlot, Pinot Noir, Cabernet Sauvignon, Syrah]" 57605,"Gina's Pink Pigitini 2 tablespoons pink sugar 4 ounces vanilla-flavored vodka 1 cup cranberry juice 1 grapefruit, juiced Ice Grapefruit slices, for garnish Instructions: Place the sugar in a small shallow dish. Coat the rims of chilled martini glasses with water. Dip the rims in the sugar and set aside. Combine vanilla vodka, cranberry juice, and grapefruit juice into a large pitcher filled with ice and stir well. Pour into the glasses and garnish with a grapefruit slice. ","[Prosecco, Moscato, Rose]" 57606,"Spicy Teriyaki Glazed Salmon with Cucumber-Green Onion Relish 1/4 cup mirin 1/4 cup plus 3 tablespoons sake 1/4 cup plus 3 tablespoons dark soy sauce 1 teaspoon sugar 1/2 teaspoon freshly grated ginger 3 cloves garlic finely chopped 1 fresh red Thai chili, finely chopped 4 salmon fillets, (6 ounces each) Salt and freshly ground pepper 1 large cucumber, peeled, diced 1/4 cup finely sliced green onion 2 tablespoons rice vinegar 1 tablespoon peanut oil Instructions: Combine first seven ingredients in a small saucepan and bring to a boil. Remove from heat and let cool. Preheat grill. Season the salmon with salt and pepper to taste. Grill for 3 to 4 minutes on each side. Brush with the glaze during the last 1 minute of cooking. Combine cucumber, onion, vinegar and oil in a small bowl and season with salt and pepper to taste. Let sit 30 minutes. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling Shiraz]" 57607,"Pet Treat: Chow Chow Cheddar Stars 1 cup powdered cheddar cheese (or grated cheddar cheese) 1/2 cup honey 3/4 cup unsweetened applesauce 1 large egg 3 cups rice flour, plus more for dusting Instructions: Preheat the oven to 350? F. Line a baking sheet with parchment paper. Combine the powdered cheddar, honey, applesauce and egg in a large bowl. Add the rice flour and mix with a rubber spatula until combined. Turn out the dough onto a floured surface and roll out until 1/4 inch thick. Cut out stars with a 3-inch cookie cutter. Arrange the stars on the baking sheet. Bake until lightly browned on the bottom, 10 to 12 minutes. Transfer the stars to a rack and let cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 57608,"Lava Crab CRAB MIXTURE: 11/2 cups Alaskan crab (picked) 1 pound jumbo lump crab (drained from liquid) 31/2 large egg yolks 1/4 cup mayonnaise 2 tablespoons Dijon mustard 1/2 tablespoon Tabasco? sauce 1/3 cup chives (chopped) 1/2 cup plum (Roma) tomatoes (seeds removed and brunoise cut) 1 teaspoon fresh tarragon (finely chopped) 1 teaspoon kosher salt 1/2 teaspoon nutmeg (ground) 11/2 cups panko bread crumbs 1 pound kataifi phyllo dough OLD BAY SAUCE: 1 cup raw shrimp with shell (rough chopped) 1/2 cup yellow onion (chopped) 1/4 cup garlic cloves (chopped) 1/2 pound butter 11/2 cups plum (Roma) tomatoes (diced) 1/2 cup tomato paste 1/2 cup white wine 1/2 cup lobster base 21/2 tablespoons Old Bay? seasoning 1/4 cup fresh tarragon leaves (whole) 1/4 cup fresh thyme leaves (whole) 5 cups heavy whipping cream GARNISH: 6 lava crabs (fried) 6 teaspoons chives (chopped) Instructions: To make the crab mixture, set the crab aside in a strainer to drain liquid. In a mixing bowl, whisk the egg yolks, mayonnaise, mustard,Tabasco®, chives, tomatoes, tarragon, salt and nutmeg together. Add the crab to the ingredients in the mixing bowl, and fold with hands. Add the panko bread crumbs and mix well. Scoop 2-ounce balls of mixture onto a sheet pan and set aside. Wrap the crab balls in kataifi phyllo dough until enclosed and completely covered. Place on a sheet pan; cover and set inside the refrigerator. To make the sauce, in a saucepan saute the shrimp, onion and garlic in the butter until lightly browned. Add the tomatoes and tomato paste, cook for 8 minutes. Deglaze with the white wine, and reduce until the wine is evaporated. Add the lobster base, Old Bay® seasoning, tarragon, thyme, heavy cream, and let it simmer for 30 minutes. Remove from heat and puree the mixture in a blender. Strain through a chinois, and reserve until ready to use. To serve, place each kataifi-wrapped crab on a spoon and slowly immerse into a preheated fryer set at high heat until golden brown. Remove and drain on paper towel. Pour 2 ounces of the hot sauce in each martini glass. Place the fried lava crab in sauce and garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57609,"Anna's Tomato Tart 2 1/2 cups all-purpose flour Kosher salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced 2 cold extra-large egg yolks 1/2 cup ice water 2 1/2 pounds dried beans, for baking the crust (optional) 2 1/2 pounds firm medium (2 1/2-inch) tomatoes, cored and sliced 1/4 inch thick 1 cup whole fresh parsley leaves, lightly packed 1/2 cup coarsely chopped fresh basil leaves, lightly packed 3 large garlic cloves 1 tablespoon fresh thyme leaves Kosher salt and freshly ground black pepper 1/2 cup good olive oil 6 tablespoons Dijon mustard 3/4 pound grated Gruyere cheese (1 pound with rind) 1/2 cup plus 2 tablespoons freshly grated Italian Parmesan cheese Instructions: Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside. On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes. Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes. Cool slightly, cut into squares, and serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 57610,"Baked Brie with Fig Compote 1/2 cup dried Mission figs, stemmed and chopped 2 wide strips orange zest (removed with a vegetable peeler) 2 sprigs thyme 3 tablespoons brandy 2 tablespoons sugar 2 tablespoons balsamic vinegar Freshly ground pepper 1 piece refrigerated pie dough (half a 14-ounce package) All-purpose flour, for dusting 1 7- to 8-ounce wheel brie cheese 1 large egg, lightly beaten Instructions: Combine the figs, orange zest, thyme, brandy, sugar, vinegar, a few grinds of pepper and 1/4 cup water in a small saucepan. Bring to a boil, then reduce the heat and simmer until the liquid is syrupy and the figs are softened, 15 to 20 minutes. Transfer to a small bowl, discard the zest and thyme and let cool, about 20 minutes. Transfer to a food processor or mini chopper and pulse until mostly smooth. Preheat the oven to 375 degrees F. Unroll the pie dough onto a lightly floured work surface. Roll out the outer 2 inches of dough with a rolling pin to make the edge slightly thinner than the rest of the dough. Put the cheese in the center of the dough and top with the fig compote. Trim about 1 inch off the outer edge of the dough. Pull the dough up and over the cheese, folding and pleating the dough all the way around until the cheese is covered. Pinch the dough together at the top to seal. Transfer the wrapped cheese to a parchment-lined baking sheet. Brush the dough with the beaten egg and bake until golden brown, 30 to 35 minutes. Let cool about 10 minutes, then transfer to a cutting board to slice. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 57611,"Devil's Food Cake 15 ounces semi-sweet chocolate, finely chopped 1 1/2 cups heavy cream 2 cups all-purpose unbleached flour 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 12 tablespoons unsalted butter, at room temperature, plus more for the pans 2 cups plus 2 tablespoons sugar 3/4 cup nonalkalized cocoa powder (not Dutch-processed) 2 teaspoons pure vanilla extract 3 large eggs, at room temperature 1 1/4 cups water 1/4 cup milk Instructions: To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours. To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl. Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat. With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter. Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes. Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.) Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days. ","[Merlot, Cabernet Sauvignon, Syrah, Malbec]" 57612,"Watercress, Chayote, Papaya, and Avocado Salad Tropical Dressing, recipe follows 1 bunch watercress, cleaned 2 chayotes, cooked and diced into 1-inch cubes
1 cup ripe papaya, diced into 1/2-inch cubes 1 cup ripe avocado into 1/2-inch cubes Salt and pepper 1/2 cup deep-fried green plantain slivers, for garnish 2 tablespoons finely chopped shallots 3 tablespoons lime juice 2 tablespoons orange juice 4 tablespoons sherry vinegar 1 teaspoon honey 1/4 cup olive oil 1 teaspoon freshly grated nutmeg Salt and pepper Instructions: Place some the dressing in a large bowl and gently toss the watercress with the dressing, lightly shaking off excess. Remove to a serving dish. Toss the chayote with some dressing and add on top of the watercress. Repeat this process with the papaya, and then the avocado, tossing them in the remaining dressing. Season with salt and pepper and top with fried plaintain slivers. In a glass jar with a tight-fitting lid, add all the ingredients and shake vigorously to blend. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 57613,"Bucatini With Chantrelles, Spring Peas, And Prosciutto 1 cup fresh or frozen peas 1 pound chanterelles 5 tablespoons extra-virgin olive oil 3 cloves garlic 2 ounces thinly sliced prosciutto Salt and pepper 1 1/2 pounds peeled, seeded, and crushed tomatoes 1/4 cup chopped Italian parsley 1 pound bucatini 1/4 cup grated Parmesan Instructions: If using fresh peas, parboil them in salted water for 3 to 5 minutes. Drain them and set aside. Trim the tough ends and wilted spots from the mushrooms. Wipe them clean, or wash them quickly and air dry them. Slice thinly and set aside. Bring 6 quarts of salted water to a boil. Heat olive oil in a large skillet over medium heat. Crush the garlic cloves and add them along with the prosciutto in the skillet. Cook, stirring, until lightly browned, about 4 minutes. Stir in the mushrooms, and season with salt and pepper, and cook until wilted, about 7 minutes. Add the tomatoes, season, and bring to a boil. Lower the heat to medium, and cook for 5 minutes. Stir in the peas and chopped parsley, and cook until peas are tender, about 3 minutes. While the sauce is simmering, cook the bucatini in boiling water. Stirring frequently, cook pasta for 10 minutes. To serve, drain pasta, and return to pot. Add approximately 3/4 of the sauce to the pasta and bring to a boil. Season pasta with salt and pepper. Remove pot from heat and add the grated Parmesan to pasta and stir. Transfer pasta to a large platter, top with remaining sauce, and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 57614,"Hawaii Da Kine Burger 4 ounces garlic chive or garlic flavored goat cheese, (recommend: Surfing Goat Dairy Rolling Green) 1/2 cup mayonnaise 2 1/2 tablespoons finely minced fresh ginger Patties 3 ounces spicy Hawaiian Portuguese sausage ( can substitute Portuguese Sausage or linguica) 2 pounds ground chuck 1/3 cup minced ripe papaya 1/3 cup minced Maui onion or other sweet onion 5 tablespoons Asian style spiced sea salt 2/3 cup sweet chili sauce 2 1/2 tablespoons shoyu (Japanese soy sauce), preferably Yamasa 3 tablespoons macadamia nut oil (can substitute peanut oil) 2 small Hass avocados, pitted, peeled and thinly sliced lengthwise 1 1/2 tablespoons fresh lemon juice, preferably Meyer 1/2 ripe papaya coarsely chopped 5 cups chopped watercress 2 small Maui onions or other sweet onions, thinly sliced and separated into rings 2 Large cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 2 Tablespoons shoyu (Japanese soy sauce) Preferably Yamasa Vegetable oil, for brushing on the grill rack 6 seeded hamburger buns or sandwich rolls, split Instructions: Prepare a medium-hot fire in a charcoal grill with a cover, or prepare a gas grill to medium-high. To make the spread combine the cheese, mayonnaise, and ginger in a small bowl, cover and sit aside. To make the patties, place the sausage in a food processor and process until finely chopped. Transfer to a large bowl and add the chuck, papaya, onion, and spiced sea salt. Combine well, handling the meat as little as possible to avoid compacting it. Form into 6 patties and refrigerate until ready to grill. To make the glaze, combine the sweet chili sauce and shoyu in a small bow. Set aside. To make the salad, pour the oil into a fireproof skillet and heat on the grill until it reaches its smoking point. While the oil is heating, half the avocado slices and place in a large bowl. Add the lemon juice and toss gently. Layer the papaya, watercress, onions, garlic and pepper flakes over avocado and carefully drizzle the hot oil over the top. Add the Shoyu and toss to continue. Brush the grill rack with oil. Place the patties on the rack, and cover, and cook for 4 to 5 minutes per side, basting often with the glaze until the desired doneness is reached. During the last few minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly. To assemble the burgers, spread the goat cheese spread over the cut sides of the bun tops. Place a patty on each bun bottom and top with equal portions of the salad. Add the bun tops and devour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57615,"Instant Pot BBQ Chicken and Grits Dump Dinner 8 cups packed shredded collard greens (about 8 1/2 ounces) 8 skinless chicken drumsticks (about 3 pounds; see Cook\u2019s Note)
Kosher salt and freshly ground black pepper
3/4 cup barbecue sauce, plus more for serving
3/4 cup grits (not instant or quick-cooking)
4 ounces smoked Cheddar, cut into two 2-ounce blocks
3 tablespoons unsalted butter, cut up
Instructions: Place the collard greens into the bottom of a 6-quart Instant Pot?. Pour 1 cup water over the greens. Nestle the chicken snugly in an even layer in the collard greens. Sprinkle the chicken with 1 1/2 teaspoons salt and several grinds of black pepper. Pour the barbecue sauce over the chicken. Lightly lay a 12-by-12-inch piece of aluminum foil over the chicken, leaving excess on the sides sticking up to make it easy to lift out later. Add the grits and 1/2 teaspoon salt to a 7-inch round cake pan (or similar disposable aluminum cake pan). Stir in 2 cups water. Gently place the pan on top of the aluminum foil. Place the blocks of Cheddar in the grits.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Carefully lift the pan of grits out of the pot. Add the butter and stir to combine until fluffy and creamy. Season with salt.
Lift the aluminum foil out of the pot, making sure to collect any liquid that may have spilled from the grits, and discard. Use tongs to remove the chicken and collard greens from the pot. Discard the remaining cooking liquid. Drizzle the chicken with some barbecue sauce and serve with the collard greens and cheesy grits.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 57616,"Concord Grape Layer Cake 4 cups small seedless Concord grapes (about 2 pounds)* 1 small Granny Smith apple, peeled and finely diced 1/2 cup water 1 cup granulated sugar Unsalted butter, for the pans 3 3/4 cups all-purpose flour, plus more for the pans 3/4 teaspoon baking soda 1/2 teaspoon salt 2 1/4 cups granulated sugar 1 cup vegetable oil 4 large eggs, at room temperature 2 teaspoons pure vanilla extract 1 1/2 cups buttermilk 2 large pasteurized egg whites 1 cup granulated sugar 1 cup small seedless Concord grapes (about 1/2 pound) 3 sticks unsalted butter, at room temperature Pinch of kosher salt 4 cups confectioners' sugar, sifted 2 teaspoons pure vanilla extract Instructions: Make the filling: Combine the grapes, apple and water in a medium Dutch oven over medium-low heat. Cover and cook until most of the grapes pop and shrivel, about 12 minutes. Increase the heat to medium and stir in the granulated sugar. Cook, stirring often and mashing with a potato masher occasionally to crush the apple, until the filling is thick and syrupy, 15 to 20 minutes. Remove from the heat and let cool completely. Make the cake: Preheat the oven to 350 degrees F. Butter and flour three 8-inch round cake pans; line the bottoms with parchment paper. Sift the flour, baking soda and salt into a medium bowl. Beat the granulated sugar and vegetable oil in a large bowl with a mixer on medium-high speed until it looks like wet sand, about 2 minutes. Scrape down the bowl and add the eggs, one at a time, beating well after each addition. Add the vanilla; beat on high speed until light, about 2 minutes. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour. Continue beating until smooth, about 1 minute. Divide the batter among the prepared pans and bake until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans, then invert onto racks; remove the parchment and let cool completely. Meanwhile, make the topping: Line a rimmed baking sheet with parchment paper. Whisk the egg whites in a medium bowl until just foamy. Spread the granulated sugar in a pie plate or shallow bowl. Dip the grapes in the egg whites, letting any excess drip back into the bowl, then roll in the sugar. Transfer the sugared grapes to the prepared baking sheet. Freeze at least 30 minutes. Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the confectioners' sugar, then the vanilla. Increase the mixer speed to medium high and beat until very light and fluffy, about 2 more minutes. Assemble the cake: Put 1 cake layer on a cake stand or serving plate. Spread about one-third of the grape filling on the cake, then top with another cake layer and half of the remaining filling. Top with the third cake layer. Cover the top and side of the cake with the frosting. Refrigerate to set the frosting, 15 to 20 minutes. Spread the remaining filling on top of the cake, leaving a 1/2-inch border. Arrange the frozen grapes around the border. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 57617,"Orange Grand Marnier Sauce for Nian Gao 1 cup fresh orange juice 1/2 tablespoon minced ginger 4 oranges, broken into segments 1/2 cup Grand Marnier Instructions: In a non-reactive saute pan, add juice and ginger and bring to a boil. Reduce by 50 percent. Add segments and Grand Marnier. Serve warm on top of steamed nian gao. ","[Chardonnay, Riesling, Gewrztraminer]" 57618,"Cranberry Sauce Quick Crostata with Almond Crumble 1/4 cup all-purpose flour 1/4 cup sliced almonds
3 tablespoons sugar
Kosher salt
2 tablespoons unsalted butter, melted
1 1/2 cups leftover whole-berry cranberry sauce 2 tablespoons sugar, plus more for sprinkling
2 teaspoons cornstarch
1/4 teaspoon finely grated orange zest plus 1 tablespoon orange juice 1 refrigerated pie dough round from a 14.1-ounce box
1 tablespoon milk
Instructions: For the crumble topping: Combine the flour, almonds, sugar and a pinch of salt in a small bowl. Drizzle in the butter and use your fingers to fully incorporate. Set aside. For the galette: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Stir the cranberry sauce in a bowl with the sugar, cornstarch and orange zest and juice. Put the pie dough round on the prepared baking sheet. Spread the cranberry mixture evenly over the crust, leaving a 1 1/2-inch border, then fold and pleat the exposed crust to partially cover the filling. Brush the crust lightly with the milk and sprinkle generously with sugar. Sprinkle the crumble topping over the cranberry, leaving a little border exposed. Bake until the crust and topping are golden brown, about 35 minutes. Cool on a rack before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57619,"\the Classic Hot Brown\ Turkey Sandwich
1 teaspoon stick margarine or butter 3 tablespoons all-purpose flour 1 1/2 cups low-fat (1 percent) milk 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese 1 tablespoon dry sherry 1/4 teaspoon salt 1/4 teaspoon ground red pepper 1/8 teaspoon onion powder 1 (2-ounce) jar diced pimento, drained 6 (2-ounce) slices Texas toast, lightly toasted 12 ounces thinly sliced cooked turkey breast 12 (1/4-inch-thick) slices tomato (about 2 tomatoes) 1/4 teaspoon freshly ground black pepper 2 bacon slices, cooked and crumbled 1/4 teaspoon paprika Instructions: To make sauce: melt margarine in a small saucepan over medium heat. Stir in flour; gradually add milk, stirring with a whisk until blended. Cook until thick (about 10 minutes), stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in sherry and remaining ingredients. Yield: 2 cups To make sandwiches: preheat broiler. Arrange toast in a 13 by 9-inch flameproof baking pan or baking dish. Top each toast slice with 2 ounces turkey and 2 tomato slices; sprinkle with pepper. Spoon Cheddar Cheese Sauce evenly over tomatoes, and sprinkle with bacon and paprika. Broil until lightly browned. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57620,"Golden Oven-Roasted Capon 1 whole (8 pound) capon chicken Salt and freshly ground black pepper, to taste 1/4 pound unsalted butter, softened 2 lemons, cut in half, plus 2 tablespoons lemon juice 1/4 cup fresh chopped herbs, such as tarragon, thyme or savory 1 onion, cut in half 4 garlic cloves, smashed Fresh whole herbs, such as tarragon leaves, thyme and savory sprigs 2 cups water 1/4 cup sherry Instructions: Preheat oven to 450 degrees F. Remove the neck and giblets from the cavity and rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper. In a small bowl, mix together the butter, lemon juice and chopped herbs. Rub the herbed butter all over the chicken. Put the lemon halves, onion, garlic and whole herbs inside the bird. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast side down, on a V-rack in a roasting pan. Cooking the chicken on a rack helps make its skin crisp and keeps it from sticking to the bottom of the pan. Pour water in the roasting pan to prevent the fat drippings from burning and smoking. Roast the chicken for about 20 minutes, then carefully turn the bird over breast side up. It is best to take the pan out of the oven, close the oven door to maintain the temperature, and rotate the chicken on the counter. Baste the chicken all over with the pan drippings. Turn the heat down to 375 degrees F and return the pan to the oven. Continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees to 170 degrees F, count on this taking about 2 hours. Remove the chicken to a platter and let stand for 15 minutes so the juices settle back into the meat before carving. Meanwhile, pour the drippings from the roasting pan into a gravy separator or measuring cup to let the fat rise to the top. Skim and discard the fat then return the pan juices back in the roasting pan. Place the roasting pan on top of the stove over medium heat. Add the sherry and deglaze, scraping up the browned bits from the bottom of the pan. Season with salt and pepper, and serve with chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57621,"Rivoli Hors d'Oeuvres 24-ounce jar pickled herring, about 5 fish 2 large green apples, cored and seeded 1/4 cup Calvados 1/4 cup whipping cream Freshly ground salt Freshly ground white pepper 1 package gelatin 1/2 cup cold water 2 egg whites, whipped* (See Disclaimer) 4 tablespoons clarified butter 4 onions, 2 ounces each, quartered and petals separated 3/4 cup dry white wine 3/4 cup ketchup 1/2 cup golden raisins Freshly ground salt Freshly ground pepper 8 ounces button mushrooms 2 veal brains, rinsed well and soaked in cold water for 1 hour 1/4 cup sugar 1/2 cup white wine vinegar 1/4 cup olive oil 1/4 teaspoon cayenne pepper Instructions: For Pickled Herring Mousse: Chill mold for mousse in freezer. Blend herring, 1 at a time, to a fine puree. Strain through a fine sieve. Puree apples with Calvados, and add to herring puree. Stir in cream. Season with salt and pepper.
Dissolve gelatin in water over low heat. Do not let boil. Set aside to cool.
Fold egg whites into herring-apple puree, then whisk in cooled gelatin. Pour in chilled mold and place in refrigerator to set.
To serve, unmold and slice. For Onions and Raisins in a Seasoned Sauce: Heat 2 tablespoons butter in large pan over medium heat. Add onions and gently cook. Then add 1/2 of the white wine, half of the ketchup, and half of the raisins. Saute for a few minutes. Season with salt and pepper. In a separate pan, heat remaining butter over medium heat. Add mushrooms and cook gently. Add the remaining wine, ketchup, and raisins. Season with salt and pepper.
Chill each mixture in separate bowls until ready to serve. For Veal Brains in Marinade: Drain brains and place in saucepan with fresh water to cover. Bring to boil, over medium heat. Remove and plunge into a bowl of ice water to stop cooking. Once cooled, drain, trim off fat and skin, and cut into 1-inch pieces. Set aside. Blend together sugar, vinegar, oil and cayenne. Pour over brains and chill for 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57622,"Fusilli with Tuna and Tomato Sauce 1 pound fusilli 1 (26-ounce) jar Simple Tomato Sauce, recipe follows or other purchased marinara sauce 2 (6-ounces each) cans albacore tuna packed in oil, drained 1 tablespoon drained capers 1 teaspoon grated lemon peel Salt and freshly ground black pepper 1 tablespoon chopped fresh Italian parsley leaves 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 4 to 6 basil leaves 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes. Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 57623,"Snapper Vera Cruz 4 tablespoons olive oil 4 (8 to 10-ounce) whole yellowtail snapper fillets, butterflied 2 cups diced tomatoes 1/2 cup diced red onion 1/2 cup julienned yellow onion 1/2 cup marinara sauce 2 lemons, freshly juiced 2 tablespoons chopped green onion 1 tablespoon diced green chiles 1 tablespoon small capers 1 tablespoon chopped fresh cilantro leaves 1 tablespoon chopped fresh garlic 1/2 teaspoon seeded minced jalapeno Pinch ground coriander Pinch ground cumin Salt and freshly ground black pepper 3/4 cup brandy 1/2 cup grated cheddar 1/2 tablespoon butter Instructions: In a medium skillet, preheat the olive oil over medium heat. Season the snapper fillets with salt and pepper on both sides. Add the snapper fillets and sear them with skin up. Add all remaining ingredients except the brandy, cheddar cheese, and butter. Simmer for approximately 2 minutes, turning the snapper over after it reaches a nice golden brown color. Add the brandy to the skillet and top the snapper with the cheese. Cover for 1 minute to melt the cheese. Remove the snapper from the skillet and set aside. Finish the sauce by slowly stirring in the butter. Place 2 snapper fillets on each plate and top the plated snapper with the sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 57624,"Sheet Pan Mojo Chicken and Plantains 1/4 cup fresh orange juice, plus 1 orange sliced into rounds 2 tablespoons fresh lime juice (from 1 to 2 limes) 5 cloves garlic (2 smashed, 3 minced) 1/2 jalapeno pepper, seeded Kosher salt and freshly ground pepper 1/2 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup fresh mint, plus more for topping 1/2 cup fresh parsley, plus more for topping 8 small skin-on, bone-in chicken thighs (about 3 pounds) 1 teaspoon ground cumin 1/2 teaspoon dried oregano 2 green-yellow plantains, peeled and cut into 1 1/2-inch pieces 1 large red onion, cut through the root into wedges Instructions: Combine the orange juice, lime juice, smashed garlic, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a blender. Puree until combined, then let sit 5 minutes. Turn the blender back on and slowly pour in 1/2 cup olive oil. Remove 1/4 cup of the mixture and set aside for the marinade. Add the mint and parsley to the remaining mixture in the blender and puree again until smooth; season with salt and pepper. Transfer the sauce to a bowl; cover and refrigerate. Season the chicken thighs generously with salt and pepper. Place in a large bowl and add the reserved 1/4 cup marinade, the minced garlic, cumin and oregano. Rub all over the chicken until evenly coated. Cover and refrigerate 1 to 4 hours. Preheat the oven to 450? F. Let the chicken come to room temperature while the oven preheats. Toss the plantains and red onion on a rimmed baking sheet with the remaining 2 tablespoons olive oil; season with salt and pepper. Spread out on the baking sheet. Nestle the chicken, skin-side up, and orange slices among the plantains and onion. Roast until the plantains are tender when pierced with a knife, about 20 minutes. Remove the plantains to a cutting board and stand them up on a cut side. Flatten the plantains with the bottom of a measuring cup or ramekin, then return to the baking sheet, setting them flat in the pan juices. Return the pan to the oven and roast until the chicken is browned, crisp and cooked through, 20 to 25 more minutes. Sprinkle with chopped mint and parsley; serve with the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 57625,"Tricolor Potato Salad 1/2 pound Yukon gold potatoes, washed and cut into 1 by 1-inch pieces 1/2 pound sweet potatoes, washed and cut into 1 by 1-inch pieces 1/2 pound purple potatoes, washed and cut into 1 by 1-inch pieces 3 scallions, sliced 1 tablespoon salt 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons brown mustard 1 tablespoon cider vinegar 1/2 teaspoon grill seasoning Instructions: Put the Yukon gold and sweet potatoes in a large pot and cover with water. Add 2 teaspoons of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 12 to 15 minutes. Drain and let cool until just slightly warm. Put the purple potatoes in a medium pot and cover with water. Add 1 teaspoon of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 10 to 12 minutes. Drain and let cool until just slightly warm. In a large serving bowl, combine the remaining ingredients and mix until blended. Add the potatoes and gently toss until they are completely coated. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57626,"Hong Kong-Style Chicken Chow Mein 8 ounces par-cooked chow mein noodles Nonstick cooking spray, for the noodles 1/2 teaspoon sesame oil 1/2 teaspoon thin or supreme soy sauce 1/2 teaspoon cornstarch 1/2 teaspoon baking soda Pinch kosher salt 4 to 6 ounces boneless, skinless chicken breast, thinly sliced against the grain 1 1/2 cups chicken stock 2 tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry) 2 tablespoons oyster sauce 2 teaspoons thin or supreme soy sauce 2 teaspoons sugar 1 teaspoon chicken powder 1/2 teaspoon sesame oil Pinch kosher salt 1 1/2 cups high-heat cooking oil, such as peanut, canola or grapeseed oil 1 tablespoon plus 1 1/2 teaspoons julienned ginger 3 cloves garlic, minced 4 ounces baby bok choy, trimmed and quartered lengthwise 4 black Chinese mushrooms, soaked 30 minutes, stems discarded, tops sliced 3 scallions, 2 cut into 1-inch pieces, 1 sliced on the bias Pinch ground white pepper Instructions: For the noodles: To steam the noodles, add 2 to 3 inches of water to a wok or deep skillet and bring to a boil. Put the noodles in a steamer basket in the wok, cover and steam until soft and pliable, 3 to 5 minutes. Spray the noodles with cooking spray and set aside. For the chicken marinade: In a large bowl, combine the sesame oil, soy sauce, cornstarch, baking soda and salt. Add the chicken and massage the mixture into it. Let stand while you prep the sauce.\u202f For the sauce: Mix the chicken stock, cornstarch slurry, oyster sauce, soy sauce, sugar, chicken powder, sesame oil and salt together in a small bowl and set aside. For the assembly: Heat a large wok or saucier (you want a pan that has a bowl shape to help shape your noodle cake) to high and add the cooking oil. When the oil hits 365 degrees F, spread an even layer of the chow mein noodles in the pan about 3 inches tall. Don\u2019t disturb the nest for the first minute; afterward you can rotate to ensure even browning. Cook until light golden brown on the bottom, 3 to 5 minutes. Flip and cook until crispy and brown on the other side, another 3 to 5 minutes. Remove the noodle nest to a serving platter and reserve. Pour off the oil into a heatproof bowl and reserve. To make the chicken and vegetable gravy, heat the same pan on high and add 3 tablespoons of the reserved cooking oil. Add the ginger and garlic and cook until light brown, about 30 seconds. Pour in the chicken and marinade and cook, folding in the mixture and scraping the pan, until the chicken is just cooked through but still moist, 2 to 3 minutes. Add the bok choy and once they begin to wilt, add the Chinese black mushrooms and cook about 1 minute. Give the sauce bowl a good stir and pour the sauce into the pan, followed by the 1-inch scallion pieces. Allow the sauce to come to a simmer and activate the slurry to thicken, about 30 seconds. Once thick, taste and adjust the flavors if necessary. Pour the gravy, chicken and vegetables over the noodle nest. Garnish with the white pepper and sliced scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57627,"Fish and Chicks 5 large eggs 3 tablespoons mayonnaise 1 teaspoon dijon mustard 1/4 teaspoon Old Bay Seasoning, plus more for topping 3 tablespoons frozen corn kernels, thawed 2 teaspoons chopped fresh chives, plus more for topping Kosher salt 3 to 4 small red-skinned potatoes Vegetable oil, for frying 3 tablespoons lump crabmeat Instructions: Put the eggs in a small saucepan and cover with water by 1/2 inch. Bring to a boil over medium-high heat, then remove from the heat, cover and let stand 10 minutes. Remove the eggs with a slotted spoon and transfer to a bowl of ice water to cool, about 5 minutes. Carefully peel the eggs; halve lengthwise and scoop out the yolks into a medium bowl.
Add the mayonnaise, mustard and Old Bay to the yolks and whisk until smooth. Stir in the corn and chives; season with salt. Transfer the mixture to a pastry bag fitted with a large star tip (big enough for the corn kernels to fit through). Pipe into the egg white halves. Refrigerate until ready to serve.
Slice the potatoes into 10 rounds, slightly less than 1/2 inch thick. Heat 1/2 inch vegetable oil in a medium skillet over medium heat until it registers 300 degrees F on a deep-fry thermometer. Fry the potato rounds 4 minutes, then remove with a slotted spoon and drain on paper towels. Increase the oil temperature to 375 degrees F; fry the potatoes again until golden brown and crisp, about 3 more minutes. Drain on clean paper towels and season with salt.
Place a deviled egg on each fried potato round. Top with the crabmeat, some chives and more Old Bay.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 57628,"Spanish Spice Rubbed Pork Butt with Sherry Vinegar-Honey Glaze 1/4 cup smoked Spanish paprika 2 tablespoons kosher salt, plus more for seasoning 1 heaping tablespoon ground coriander 1 heaping tablespoon ground fennel 1 heaping tablespoon ground mustard seeds 2 teaspoons coarsely ground black pepper, plus more for seasoning One 4-pound pork butt Canola oil, for drizzling 1 cup clover honey 1/2 cup sherry vinegar Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: For the Spanish spice rubbed pork butt: Combine the paprika, salt, coriander, fennel, mustard seeds and pepper in a bowl. Rub the entire pork with the spice mixture. Cover the pork and refrigerate overnight.
For the sherry vinegar-honey glaze: Whisk the honey, vinegar, salt and pepper in a bowl.
Prepare the Caja China according to manufacturer's directions. Drizzle the pork with oil and sprinkle with salt and pepper. Place the pork in the Caja China and roast until the pork reaches an internal temperature of 175 degrees F, about 3 1/2 hours. At 175 degrees F, begin basting the pork with the Sherry Vinegar-Honey Glaze about every 15 minutes. Removing the top of the Caja China will slow the cooking process considerably.
Cook the pork until it reaches an internal temperature of 190 degrees F, about 1 hour. Remove the pork from the Caja China and tent loosely with aluminum foil. Let the pork rest for 20 minutes before slicing or pulling. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 57629,"Lentil-Potato Salad 1 small onion, halved 1 fresh bay leaf 1 1/2 cups lentils 2 large Idaho potatoes, peeled and chopped into small dice 1/4 cup extra-virgin olive oil 1 large shallot, chopped 2 cloves garlic, chopped 1/2 red bell pepper, seeded and chopped 1/2 cup frozen peas 1/3 cup vegetable stock 1/2 cup packed mint leaves 1/2 cup packed cilantro leaves 3 tablespoons extra-virgin olive oil 2 cups spinach 1/2 teaspoon ground cumin Salt and freshly ground black pepper Instructions: Add the onion, bay and lentils to a medium pot and cover with water. Bring to a boil over medium-low heat. Simmer the lentils 10 minutes, then add the potatoes and cook for 7 to 8 minutes more. While the lentils and potatoes cook, heat a tablespoon of oil in a medium skillet over low heat and saute the shallots, garlic and peppers for a couple of minutes. Add the peas and heat through for 1 minute more. Transfer to a shallow serving bowl to cool. In a food processor, add the stock, mint and cilantro. Process until it becomes a paste. Add to the bowl with the pepper mixture. Drain the lentils and the potatoes and discard the onions and the bay leaf. Return the lentil mixture to the hot pot to dry for a minute, then add to the bowl with herb paste and vegetables. Add 3 tablespoons extra-virgin olive oil to the salad bowl and toss. Season with cumin, and salt and pepper, to taste. Toss again and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 57630,"Fried Dough 1 gallon oil, for frying One 8-ounce pizza dough 1/4 cup all-purpose flour 4 tablespoons chocolate sauce 1/8 cup powdered sugar Instructions: Preheat the oil to 350 degrees F. Dust the dough with the flour. Pound out the dough as thin as possible with your hands or with a rolling pin. Cut the dough into 2 pieces. Carefully place the dough into the hot oil. Cook until the dough is browned, 1 to 2 minutes, then repeat on the other side. Carefully transfer the dough from the oil to a paper-towel-lined plate.
Place the dough on a clean plate. Drizzle the chocolate sauce over the dough and dust with the powdered sugar.
","[Chardonnay, Riesling, Moscato, Sparkling wine]" 57631,"Guacamole 1/2 small yellow or 1/4 red onion, minced 2 cloves garlic 1/2 teaspoon kosher salt 2 ripe Hass avocados 1 lime, juiced 2 to 3 tablespoons roughly chopped fresh cilantro leaves 1 ripe plum tomato, cored and diced 1/4 to 1/2 jalapeno (with seeds), minced Instructions: Soak the onion in cold water for 15 minutes. Drain and transfer to a large bowl. On a cutting board, lightly sprinkle the garlic with 1/4 teaspoon of salt and smash it into a paste with the side of a cook's knife. Transfer the paste to the bowl with the onion. Using a knife cut the avocados in half, rotating around the seeds. Remove the seeds and discard. Using the knife, carefully make several slashes in the avocado flesh. Using a spoon, scoop the avocado flesh into the bowl with the onion and garlic. Repeat with the remaining avocado. Add the lime juice, cilantro, tomato, and jalapeno, to taste, to the avocados. Using a rubber spatula or large fork, mix until just combined, keeping the guacamole chunky. Season with salt, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 57632,"Tomato Salad 1 1/2 pounds juicy tomatoes, cut into wedges 1 tablespoon crushed garlic 1/4 cup olive oil 3 tablespoons red wine vinegar 1 red onion, cut julienne 1/2 cup chopped fresh basil leaves Salt and pepper Instructions: Mix all ingredients in a salad bowl. Toss gently and season with salt and pepper. Serve at room temperature family style. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 57633,"Green Juice Martini 1 cup fresh parsley leaves 1 cup trimmed kale
1/2 cup lemon juice
1 tablespoon grated fresh ginger
5 sticks celery
2 green apples, cored
1 cucumber
8 ounces gin, preferably Hendricks Favorite bitters, for garnish, optional
Instructions: For the green juice: Add the parsley, kale, lemon juice, ginger, celery, apples, cucumber and 1 cup water to a blender and blend until smooth. Strain through a cheesecloth or coffee filter-lined wire mesh strainer. (Green juice keeps, refrigerated in an airtight container, for up to 1 week.) For the martini: Add the gin and 8 ounces green juice to a shaker filled with ice (save the remainder for another use). Shake vigorously and strain into 4 martini glasses. Add 2 dashes of your favorite bitters to each glass, if using. ","[Gin, Campari, Aperol]" 57634,"The Red Arrow Diner's Coconut Cream Pie 1 1/2 cups all-purpose flour, plus more for dusting Pinch of salt 1/2 cup cold vegetable shortening
3 tablespoons ice water
2 1/2 cups sweetened shredded coconut 4 cups cold heavy cream
3/4 cup granulated sugar 3/4 cup instant vanilla pudding mix (from two 3-ounce boxes) 1 1/4 teaspoons pure vanilla extract Pinch of salt 2 cups cold heavy cream 1/4 cup confectioners' sugar 1 teaspoon pure vanilla extract Instructions: Make the crust: Pulse the flour and salt in a food processor until combined. Add the shortening and pulse until the mixture looks like coarse cornmeal. Add the ice water, then continue to pulse until the mixture becomes a shaggy dough. Form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 30 minutes. Roll out the dough on a lightly floured surface into an 11-inch round (about 1/8 inch thick), then fit into a 9-inch pie dish. Fold under any excess dough and prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the bottom of the pie with foil or parchment paper and fill with pie weights or dried beans. Bake until the bottom is just starting to set and the edges are just starting to brown, 25 to 30 minutes. Remove the foil and weights and continue to bake until the crust is golden brown and cooked through, about 10 more minutes. Transfer to a rack and let cool completely.
Meanwhile, make the filling: Spread 1 cup coconut on a baking sheet and bake, stirring halfway through, until toasted, about 20 minutes; let cool.
Beat the heavy cream, granulated sugar, pudding mix, vanilla and salt in a large bowl with a mixer on medium speed until thick and creamy, 2 to 4 minutes. Fold in 3/4 cup of the toasted coconut and the remaining 1 1/2 cups untoasted coconut; set aside the remaining 1/4 cup toasted coconut for topping. Spread the filling in the crust and refrigerate until set, about 1 hour. Make the topping: Beat the heavy cream, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Spread over the pie and top with the reserved toasted coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57635,"Cedar Planked Burgers 4 portobello mushrooms, stems removed 4 shiitake mushrooms, stems removed 2 Walla Walla onions, peeled and cut into 1/4-inch slices Canola oil Salt and freshly ground black pepper 2 untreated cedar planks, each about 5 by 12 inches, soaked in water to cover for at least 2 hours (available at hardware stores) 1 1/2 pounds ground chuck (80-percent lean) 1 cup Red Wine Barbeque Sauce, recipe follows 8 slices good-quality aged white Cheddar
4 hamburger buns, split and lightly toasted on the grill 1 1/4 cups ketchup 2 tablespoons ancho cl powder 2 tablespoons honey 2 tablespoons molasses 2 tablespoons dark brown sugar 1 heaping tablespoon Dijon mustard 1 tablespoon paprika 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 1/4 teaspoon cl de arbol or cayenne powder 1 canned chipotle cl in adobo, chopped 2 cups dry red wine, such as pinot noir Instructions: For the grilled mushrooms and onions: Prepare a charcoal grill for direct and indirect heat. Brush the portobello mushrooms, shiitake mushrooms and onions with oil on both sides and season with salt and pepper. Grill over direct heat on both sides until slightly charred and just cooked through, 4 to 5 minutes per side. Reserve for the burgers. For the burgers: Remove the planks from the water and place them over direct heat for about 2 minutes per side. Remove the planks from the grill and brush the top side with oil. 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 in the center with your thumb. Brush with canola oil and sprinkle with salt and pepper. Put the burgers on the grill over direct heat and cook until nicely charred, about 3 minutes. Flip and cook until the second side is charred, about 3 minutes. Place 2 burgers on each cedar plank. Put the planks over indirect heat, brush each burger with 1 tablespoon Red Wine Barbeque Sauce and top each with 2 slices of cheese. Cover the grill to melt the cheese and finish cooking, about 5 minutes. Put the burgers on the bottom buns and top each with more barbeque sauce, some mushroom caps, some grilled onions and the top bun. Serve immediately. Combine the ketchup, 1 cup water, ancho cl powder, honey, molasses, sugar, mustard, paprika, vinegar, Worcestershire sauce, cl de arbol, and chipotle cl in a medium saucepan over medium heat. Bring to a simmer and cook until thickened, about 30 minutes, stirring occasionally. Meanwhile, bring the wine to a simmer in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 20 minutes. Stir the reduced wine into the sauce. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. (The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.) ","[Pinot Noir, Syrah, Tempranillo, Garnacha]" 57636,"Kielbasa and Meatballs with Basil Tomatoes 2 tablespoons olive oil 1 large red onion, diced 2 cloves garlic, minced 1 red bell pepper, stem and seeds removed and sliced 1 green bell pepper, stem and seeds removed and sliced 1 (29 to 32-ounce) can chopped plum tomatoes in puree 1 bunch fresh basil, thoroughly rinsed, leaves stripped from stems and cut chiffonade, and stems bundled with kitchen twine 1 tablespoon vegetable oil or olive oil 1 pound smoked kielbasa 1 cup fresh bread crumbs 1/4 cup milk 1 white onion, diced 2 eggs 1 tablespoon finely diced fresh parsley leaves 1 pound ground beef 1 dozen Italian style rolls, sliced Instructions: For the sauce: Heat olive oil in a saucepan and saute onion and garlic until translucent, being careful not to burn. Stir in sliced peppers and gently cook until softened. Stir in tomatoes, fresh basil leaves bundled basil stems, season with salt and pepper and let cook gently to let flavors integrate. For the kielbasa: Preheat the oven to 350 degrees F.
While the sauce is cooking, heat the oil over medium heat in a large skillet. Cook kielbasa until they begin to brown being careful to keep heat at medium so they don't split. Transfer to a large baking dish with a slotted spoon, reserving the drippings in the skillet to sear the meatballs. For the meatballs: While the kielbasa are cooking, mix breadcrumbs, milk, onions, eggs, and parsley in a mixing bowl. Add ground beef and mix thoroughly. Form into small meatballs and sear in the pan in which the kielbasa were cooked. Transfer with a slotted spoon to the baking dish with the kielbasa. Pour the sauce over the kielbasa and meatballs, and cover with a lid or foil, and finish in the oven for about 20 minutes. Serve as sandwiches with Italian rolls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 57637,"Pizza with Jalapeno Popper Crust 1 pound refrigerated pizza dough Coarse cornmeal, for dusting 4 ounces cream cheese, at room temperature 1 cup shredded pepper jack cheese (about 4 ounces)
Kosher salt 1/2 cup spicy marinara sauce 1/2 cup shredded part-skim mozzarella cheese (about 2 ounces)
Extra-virgin olive oil, for brushing 2 jalapeno peppers (red and/or green), thinly sliced Instructions: Put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 425 degrees F for 1 hour. Meanwhile, bring the pizza dough to room temperature. Sprinkle a 15-inch round pizza pan with cornmeal. Mix the cream cheese, 1/2 cup pepper jack and 1/4 teaspoon salt in a medium bowl until combined. Stretch the dough almost to the edge of the pizza pan, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Spoon the cream cheese mixture in a thin border around the edge of the dough, about 1/2 inch from the edge. Fold the edge of the dough over the cream cheese mixture and pinch to seal. Put the pan on the hot stone and bake until the crust is lightly golden, 5 to 8 minutes. Remove from the oven, spread the sauce in the middle and top with the mozzarella and the remaining 1/2 cup pepper jack. Brush the crust with olive oil and top with the jalapeno slices. Bake until the crust is browned and crisp and the cheese is bubbling, 8 to 12 more minutes. ","[Zinfandel, Aglianico, Tempranillo, Garnacha]

" 57638,"Sticky Tamarind Ribs with Sweet and Spicy Kale Mango Slaw 2 racks baby back ribs (5 to 6 pounds total) 2 tablespoons dark brown sugar 1 tablespoon chili powder 1 tablespoon curry powder 1 tablespoon kosher salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1 tablespoon olive oil 1/2 medium yellow onion, grated 1 tablespoon grated fresh ginger 1 cup ketchup 1 cup low-sodium chicken broth 1/4 cup lightly-packed dark brown sugar 2 tablespoons tamarind concentrate paste 2 teaspoons Worcestershire sauce 1/2 teaspoon garlic powder Sweet and Spicy Kale Mango Slaw, recipe follows 1/4 cup freshly squeezed lime juice 1/4 cup vegetable oil 1/4 cup white wine vinegar 2 tablespoons granulated sugar 1 tablespoon freshly grated ginger 1/2 teaspoon kosher salt 1 clove garlic, grated Freshly ground black pepper 5 cups shredded kale 3 cups shredded cabbage 1 mango, julienned 1 red bell pepper, thinly sliced 3 scallions, thinly sliced 1 Thai red cl, thinly sliced (seeds and membranes removed if you like less spice) 3 tablespoons chopped roasted, salted peanuts 1/2 cup fresh cilantro leaves 1/2 cup fresh mint leaves Instructions: For the ribs and rub: Tear two sheets of aluminum foil (large enough to fully wrap each rack of ribs) and place each on a rimmed baking sheet. Place a rack of ribs on top of each. Mix together the dark brown sugar, chili powder, curry powder, salt, garlic powder, onion powder, black pepper and cayenne in a bowl. Reserve 1 tablespoon rub mixture. Evenly divide the remaining rub between the two racks of ribs and cover all surfaces of the fronts, backs and sides of each. Wrap tightly in the aluminum foil. Refrigerate for at least 4 hours and up to overnight. Preheat the oven to 500 degrees F. Bake the ribs 20 to 30 minutes. Reduce the heat to 250 degrees F. Continue to cook until the meat is tender, about 1 1/2 hours. For the sauce: In a medium saucepan over medium heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Stir in the ginger and the reserved spice rub and saute an additional minute to allow the spices to bloom. Add the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce and garlic powder, and stir to combine. Reduce heat to a simmer and cook until slightly thickened, about 10 minutes. Remove the ribs from the oven and preheat the broiler to high. Remove the ribs from the foil and place them on the baking sheets. Spoon 3 tablespoons of the liquid that has gathered in the foil into the sauce and stir to combine. Brush the ribs generously with a few tablespoons of the sauce. Place under the broiler, rotating the baking sheet if necessary, until the sauce begins to brown and thicken, 3 to 4 minutes. Repeat with the remaining ribs. Transfer the ribs to a cutting board and brush with the sauce once again. Serve the ribs with additional sauce and the Slaw. For the dressing: In a small bowl, whisk together the lime juice, oil, vinegar, granulated sugar, ginger, salt, garlic and black pepper until emulsified. For the slaw: In a large salad bowl, combine the kale, cabbage, mango, bell pepper, scallions, cl, peanuts, cilantro and mint. Add the dressing to the slaw and toss to combine. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 57639,"Caipirinha 1 lime, cut into small pieces Superfine sugar 2 ounces cachaca (see Note), or white rum (to taste) Ice cubes Instructions: Place the lime pieces, pulp side up, in the bottom of an old fashioned glass or heavy tumbler. Add sugar to taste and crush the lime and sugar together with a pestle or the end of a wooden spoon (be sure to crush the pieces pulp side up or too much bitter lime oil will be released from the zest). Add the cachaca, stir to mix and add the ice cubes. Stir again and serve. ","[Cacha?a, Rum]" 57640,"Spicy Pig Skin and Corn Nut Snack Mix 7 cups pork rinds, broken into bite-size pieces (about 3 ounces) 6 cups lime-flavored tortilla chips, broken into bite-size pieces (about 6 ounces) 1 1/2 cups corn nuts 1 1/2 cups honey roasted peanuts 2 limes, zest from 2 and juice from 1
2 teaspoons Worcestershire sauce 1 teaspoon chili powder 1/2 teaspoon cayenne pepper Kosher salt Instructions: Preheat the oven to 350 degrees F. Toss the pork rinds, tortilla chips, corn nuts and peanuts together in a large bowl.Whisk the lime zest and juice, Worcestershire, chili powder, cayenne and 1/2 teaspoon salt in a separate bowl. Pour the sauce over the snack mix and toss to coat well. Spread out on a rimmed baking sheet and bake until the mix is toasted and almost completely dry, about 10 minutes, tossing about halfway through. Let cool completely, and then store in an airtight container for up to 3 days. ","[Rioja, Tempranillo, Garnacha, Barbera]" 57641,"Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffing A whole turkey breast 1 pound of dried Guajillo chiles seeded and deveined 1 pound of dried Pasilla chiles seeded and deveined 1 pound of dried Ancho chiles seeded and deveined 2 tablespoons of Mexican oregano 1/2 cup of white vinegar 1/2 cup of chopped garlic 2 pounds of Mexican chorizo diced 2 white onions chopped 1/2 cup of chopped carrot 1/2 cup of chopped celery 2 I/2 cup of crumbled cornbread 1/2 cup of chicken stock 1 tablespoon of chopped garlic 1/2 cup chopped cilantro Salt and pepper to taste Instructions: Toast dry chiles on a grill, then soak all chiles in warm water for ten minutes. Remove them from the water and place them in a food processor with the oregano, white vinegar and chopped garlic. Season the turkey breast with salt and pepper. Rub it generously with the adobo and let marinade for one day. Meanwhile cook the chorizo in a skillet for five minutes until fat has rendered. Add onion, carrot, celery and garlic. Cook for ten minutes until the vegetables have caramelized. Add crumbled cornbread, cilantro, chicken stock and salt and pepper. Make sure that the stuffing itself is not dry but at the same time that it is not too wet. Add chicken stock slowly and as needed. With a knife make a four inch pocket on the breast and insert stuffing. Preheat oven to 350 degrees and place turkey breast on a sheet pan with a rack and cook/or l and 1/2 hours or until the meat thermometer registers 180 degrees. Slice pieces and serve ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 57642,"Pork Roast on Parsnip Rack 4 to 5 pound cleaned pork loin Salt and Pepper to taste Parsnips, cut in half 2 tablespoons olive oil Instructions: Salt and pepper pork. Sear in hot pan, place on top of parsnips which are cut in half and oiled, roast at 375 degrees for 35 to 40 minutes; ","[Chardonnay, Cabernet Sauvignon, Merlot, Malbec]" 57643,"Neely's Lime Bars 1 cup unsalted butter 1/2 cup confectioners' sugar 2 cups all-purpose flour Pinch kosher salt 4 large eggs, lightly beaten 2 cups sugar 6 tablespoons all-purpose flour 1/4 cup plus 2 tablespoons fresh lime juice (or bottled key lime juice) 2 teaspoons grated lime zest Confectioners' sugar, for garnish Instructions: Preheat the oven to 350 degrees F. Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray. To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined. Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack. To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set. Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57644,"Screaming Hot Peanuts 1 egg white 1/4 cup sugar 1 tablespoon water 1 tablespoon kosher salt 2 teaspoons cumin 1 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon ancho chili powder 2 cups high-quality dry roasted unsalted peanuts 5 dried chiles, optional garnish Instructions: Preheat oven to 250 degrees F. Whisk egg white until foamy in a medium bowl. Whisk in sugar, water, salt, cumin, cayenne, garlic and ancho powders. Toss nuts in mixture until well coated. Spray a sheet pan with nonstick cooking spray or line with parchment. Spread nuts out on the prepared pan in a single layer. Cook for 45 minutes until slightly golden, turning nuts with a spatula every 15 minutes so they toast evenly and don't stick. Set the nuts aside, stirring periodically as they cool. When completely cool, transfer to serving bowl and garnish with dried red chiles if desired. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 57645,"Apple Slaw 3/4 cup sour cream 1/4 cup granulated sugar 3 tablespoons apple cider vinegar 2 tablespoons ranch seasoning and salad dressing mix 1 (8-ounce) package shredded cabbage and carrots 3 green apples, cored and diced 3 green onions, thinly sliced 3 stalks celery, chopped Salt and pepper Instructions: Whisk sour cream, sugar, vinegar, and ranch seasoning in large bowl to blend. Add cabbage mixture, apples, green onions and celery. Toss to coat. Season, to taste, with salt and pepper. Cover tightly and chill for 20 minutes or up to 4 hours. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 57646,"Pommes 3 Yukon Gold potatoes, scrubbed clean Extra-virgin olive oil
3/4 cup grated Parmigiano-Reggiano
Kosher salt
Instructions: Preheat the oven to 425 degrees F. Working 1 potato at a time, slice the potatoes very thin on a mandoline. (Work quickly to prevent discoloring, and don't put the potatoes in water, as this will wash off the starch.) Coat an 8-inch nonstick saute pan with olive oil, then layer the potato slices, starting in the center of the pan and making concentric circles. (Remember that eventually the bottom will become the top, so it is important for the first circles of potato to look pretty.) Brush each potato layer with olive oil, and sprinkle every second or third layer liberally with grated Parmigiano and salt. After each layer, press the potatoes so they are very compact. Place the pan over medium heat, and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Transfer the pan to the oven and bake about 25 minutes. Remove the pan from the oven, and cover with a tight-fitting lid. Carefully and completely drain the excess oil out of the side of the pan (drips may cause burns). Flip the pan so the potato cake is turned out onto the bottom of the lid, then slide the potato cake off the lid and back into the pan (so the brown side is now facing up and the top becomes the bottom). Return the cake to the oven and bake until fork-tender, another 10 to 15 minutes. Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 57647,"Grilled Shrimp and Greek Bread Cheese 16 large shrimp, peeled and deveined 1 teaspoon dried oregano Salt and ground black pepper 2 tablespoons vegetable oil, divided 1 pint cherry or Campari tomatoes, halved 2 Kirby or 4 Persian cucumbers, thinly sliced 1 cup assorted pitted olives 2 tablespoons high-quality extra-virgin olive oil, plus more for drizzling 1 lemon, divided One 10- to 12-ounce block bread cheese, sliced into four pieces Instructions: Preheat a grill or grill pan to medium-high. Lay 8 wooden skewers in a baking dish and cover with cold water; soak for 15 minutes (you can skip this step if using metal skewers). Thread 4 shrimp onto two skewers for each serving. Season the shrimp with the dried oregano and some salt and pepper and drizzle with 1 tablespoon of vegetable oil. Grill the shrimp, turning occasionally, until pink in color and cooked through, about 5 minutes total.
While the shrimp are on the grill, in a medium bowl toss together the tomatoes, cucumbers, olives, olive oil, juice of half the lemon, and some salt and pepper. Let the salad marinate for 5 minutes. Cut the remaining lemon half into wedges
Once the shrimp come off the grill, brush both sides of the bread cheese slices with the remaining vegetable oil and grill just until softened, about 20 seconds per side. Serve the bread cheese while still warm with the vegetable salad, grilled shrimp, wedges of lemon, and a few drizzles of extra-virgin olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 57648,"Graham Cracker Cake with Peanut Butter Frosting Nonstick cooking spray 2 cups graham flour (see Cook's Note) 1 1/2 cups all-purpose flour (see Cook's Note) 2 teaspoons baking powder 2 teaspoons kosher salt 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 2 sticks (1 cup) unsalted butter, at room temperature 2 cups granulated sugar 1 tablespoon pure vanilla extract 3 large eggs plus 2 large yolks, at room temperature 2 cups buttermilk, well-shaken 2 cups confectioners' sugar 2 cups creamy peanut butter 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 1/2 cup heavy cream Instructions: For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
Whisk together both of the flours, baking powder, salt, baking soda and cinnamon in a large bowl until combined. Beat the butter, granulated sugar and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 15 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.\u202f
For the frosting: Beat the confectioners\u2019 sugar, peanut butter, butter, vanilla and salt in a large bowl with an electric mixer on medium-high speed until very smooth, about 5 minutes. Add the cream, then continue to beat until light and fluffy, about 2 minutes longer. Set aside at room temperature until ready to assemble.
To assemble: Place one cake domed-side down on a platter. Spread 1 cup of the frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top with 1 1/2 cups of frosting. Frost the sides of the cake with 1 1/2 cups of frosting and smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set. Spread the remaining frosting over the top and sides, smoothing it out with a large offset spatula.\u202f \u202f
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57649,"Micheladas Marias 1/4 cup kosher salt 3 tablespoons chili powder 4 limes, quartered 4 (12-ounce) bottles beer Red pepper sauce ( recommended: Tabasco) Worcestershire sauce Instructions: In a small bowl combine salt and chili powder. Rub a wedge of lime around the rims of 4 (12-ounce) glasses and dip the glasses into the chili/salt mixture. Squeeze the juice from the lime wedges into the glasses. Pour the beer into each glass and then add a dash each of the red pepper sauce and the Worcestershire sauce. Drink. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 57650,"Stollen 1 cup mixed candied fruit 1 cup raisins 3 tablespoons dark rum or orange juice 1 scant tablespoon or 1 (1/4-ounce) package active dry yeast 1/4 cup warm water (about 110 degrees F) 2/3 cup milk 1 teaspoon honey 1 cup unbleached all-purpose flour 1/3 cup honey 1 large egg, beaten 1/2 cup (1 stick) unsalted butter, softened 1 tablespoon finely grated lemon zest 1 teaspoon salt 1/2 teaspoon ground mace 1/2 cup chopped almonds, toasted 3 to 4 cups unbleached all-purpose flour Oil, for coating bowl 2 tablespoons unsalted butter, melted 2 teaspoons ground cinnamon 3 tablespoons granulated sugar 1/2 cup confectioners' sugar Instructions: Prepare Fruit: Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum. Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes. By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic. By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low. First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour. Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking. Second rise: Cover with a tightly woven towel and let rise for 45 minutes. Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F. Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool. To serve: Sprinkle heavily with confectioners' sugar just before serving. Variation: Between 2 pieces of waxed paper or plastic wrap, roll 3 ounces almond paste or marzipan into the lengthwise shape of half the oval. Omit the butter and cinnamon-sugar filling. Place the marzipan on half of the oval and fold the dough in half. Let rise and bake as directed. Notes: One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can also make your own candied fruit and peel. This bread freezes nicely for up to 6 months. If freezing it, do not sprinkle with confectioners' sugar. To serve, first thaw the bread, then bake on a baking sheet in a preheated 375 degree F oven for 7 to 10 minutes. Just before serving, sprinkle with confectioners' sugar. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 57651,"Signature Soulful Soup 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1 pound spicy Italian turkey sausage, casings removed
3 3/4 cups canned low-sodium black-eyed peas (from two 15-ounce cans) 2 cups roughly chopped collard greens
2 cups diced roasted tomatoes (from one 15 1/2-ounce can) 1 cup diced Vidalia onion 1 cup diced red bell pepper 1 cup diced yellow bell pepper 1 tablespoon Just Savor Cajun Kick seasoning
1 teaspoon ground cumin 6 cups low-sodium chicken broth Kosher salt and freshly ground pepper
Instructions: Heat the olive oil in a large saucepan or dutch oven over medium heat. Add the garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until cooked through, 2 to 3 minutes. Add the black-eyed peas, collards, tomatoes, onion, bell peppers, Cajun seasoning and cumin and stir. Cook, stirring, until the collards begin to wilt, about 4 minutes. Increase the heat to medium high, then add the chicken broth and stir. Cover and simmer, stirring occasionally, until slightly reduced, 15 to 20 minutes. Season with salt and pepper to taste.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 57652,"Chocolate Avocado Pudding 4 ounces bittersweet chocolate, finely chopped 1 teaspoon instant espresso powder
4 very ripe avocados, peeled and pitted
1/3 cup honey
3 tablespoons cocoa powder
1 tablespoon almond or regular milk
1 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
Chocolate shavings, for garnish
Fresh raspberries, for garnish
Instructions: Bring a medium saucepan 1/3 full of water to a simmer over medium heat. Put the chocolate into a heatproof bowl, set it on the saucepan and turn off the heat. Let stand 5 minutes; stir the chocolate until smooth. Stir in the espresso powder. Cool to room temperature. Put the avocados, honey, cocoa powder, almond milk, vanilla and salt in a food processor and pulse until coarsely mixed. Add the melted chocolate mixture and process until very smooth. Spoon the mixture into 6 small dessert glasses and sprinkle chocolate shavings over the surface. Garnish with the raspberries. The pudding can be served immediately or covered tightly (without garnishes) and refrigerated for up to 4 hours.
","[Riesling, Pinotage, Tempranillo, Barolo]" 57653,"Halloween Cake Pops One 15.25-ounce box yellow cake mix (plus required ingredients) 1 cup vanilla frosting, plus more as needed 10 ounces orange candy melting wafers Jumbo black nonpareils, for decorating 10 ounces black candy melting wafers Black sanding sugar, for decorating Small orange nonpareils, for decorating Instructions: Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely. Break the cake into pieces and transfer to a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.\u202f\u202f Using a 3/4-ounce scoop, form the mixture into about 46 balls and put them on a parchment-lined baking sheet. Refrigerate until firm, about 30 minutes.
Meanwhile, put the orange candy melting wafers in a microwave-safe bowl and microwave until melted according to the package directions. Dip 1/2 inch of the tip of each of 46 lollipop sticks into the candy and then stick each tip halfway into a cake ball. (It's ok to use one color for this part.) Refrigerate the cake pops until completely chilled, about 1 hour.\u202f\u202f
Microwave the orange candy again until melted and pour into a tall narrow glass. Dip 23 cake pops into the candy and let any excess run off. To make spider cake pops, place a jumbo black nonpareil on top and slightly above center of as many of the orange-dipped pops as you choose while the coating is still wet. Stick the orange-dipped pops--both the plain and nonpareil-topped ones--in a 9.8-by-11.8-inch Styrofoam block and let set completely.
Meanwhile, place the black candy melting wafers in a microwave-safe bowl and microwave until melted according to the package directions. Pour the candy into a tall narrow glass. Dip the remaining 23 cake pops into the candy and let any excess run off. To make black sparkle cake pops, sprinkle as many of the black-dipped pops as you choose entirely with the black sanding sugar while the coating is still wet. To make black cake pops with orange nonpareils, sprinkle the remaining black-dipped pops with the small orange nonpareils while the coating is still wet. Stick the finished black-dipped pops in a second 9.8-by-11.8-inch Styrofoam block and let set completely.
Microwave the black candy again if needed. Transfer to a small piping bag and cut a small piece off the end.
To finish the spider cake pops, pipe a mound of black candy directly behind the jumbo black nonpareils. Pipe 4 legs on each side. Stick the finished pops back into the Styrofoam block and let set completely.
To make orange spider web cake pops, hold each remaining plain orange-dipped cake pop over a sheet of parchment paper and pipe black zigzag stripes over the pops, letting the excess fall onto the parchment paper. Sprinkle with black sanding sugar while the piping is still wet. Stick the finished pops back into the Styrofoam block and let set completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57654,"Mini Chocolate Cheesecakes with Peanut Butter Filled DelightFulls 4 ozs. NESTL? TOLL HOUSE? Semi-Sweet Chocolate Baking Bar 36 2-inch foil baking cups 36 vanilla wafers 1? cups (9-oz. pkg.) NESTL? TOLL HOUSE? DelightFulls Peanut Butter Filled Morsels, divided 2 pkgs. (8 oz. each) cream cheese, at room temperature ? cup granulated sugar 2 tablespoons all-purpose flour 2 large eggs 1 teaspoon vanilla extract Instructions: PREHEAT oven to 350°F. Melt baking bar per package melting directions. Set aside.\n\nPLACE 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels.\n\nBEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Beat in melted chocolate. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.\n\nBAKE for 11 to 12 minutes or until just set. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners.\n\nTIP: 1/3 less fat cream cheese (Neufchatel) can be substituted for the regular cream cheese. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 57655,"Prosecco Pound Cakes with Sparkling Glaze Nonstick cooking spray All-purpose flour, for dusting 1 (16-ounce) box pound cake mix 1/2 stick butter, softened 2 eggs 1 teaspoon grated orange zest 1/3 cup Prosecco or sparkling wine 1 orange, juiced 1 1/2 cups confectioners' sugar 1/4 cup sparkling wine Instructions: Preheat oven to 350 degrees F. Spray 2 (9 by 5-inch) loaf pans with nonstick cooking spray and dust lightly with flour. In a large mixing bowl combine all of cake ingredients. Mix on medium speed until well incorporated, about 3 minutes. Pour the batter into the prepared loaf pans. Bake until a toothpick inserted in the center comes out clean and the top is golden brown, about 40 to 50 minutes. Allow to cool for 5 minutes, then remove them from the pans and cool completely on a wire rack over a sheet pan. Put the confectioners' sugar in a large bowl and slowly beat in the sparkling wine until consistency is thick but pourable. Pour the glaze over top of the cakes and allow it to drip down the sides. Let sit for 5 minutes to set before slicing and serving. ","[Bubbly Pinot Grigio, Brut Ros, Lambrusco, Cava]" 57656,"Nonnie's Gnocchi with Fresh Marinara Sauce 2 pounds russet potatoes 2 cups all-purpose flour, plus more for dusting work surface 1/4 teaspoon kosher salt
3 cups Marinara Sauce, recipe follows Shaved Parmesan, for serving Chopped fresh basil, for garnish 1/4 cup olive oil 3 cloves garlic, chopped
One 26-ounce container chopped tomatoes, such as Pomi
1/2 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
6 leaves fresh basil, chopped Instructions: Preheat the oven to 375 degrees F. Scrub the potatoes well and pierce in several places with the tip of a knife. Bake on a baking sheet until cooked through, about 1 hour. Set aside to cool. Once they're cool enough to handle, peel the potatoes and pass the flesh through a ricer or the finest holes of a food mill. Place 1 1/2 cups of the flour on a clean work surface and put the potatoes in the middle. Season with the salt. Knead the potatoes and the flour together until it's a smooth ball of dough that's slightly sticky. If the dough is too sticky, add more of the remaining 1/2 cup flour gradually to achieve the smooth consistency. Divide the dough into 4 equal pieces and cover 3 of them with a dampened kitchen towel. On a lightly floured work surface, roll the uncovered piece of dough into a 1-inch-thick rope. Cut into 3/4-inch pieces. Turn a fork over and hold at a 45-degree angle, with the tines touching the work surface. Working with one piece of dough at a time, roll it down the fork tines, pressing with your thumb to make ridges on one side. Place on a large baking sheet lined with a kitchen towel. Repeat with the remaining pieces of dough. Bring a large pot of salted water to a boil. Add half the gnocchi and cook until they bob to the surface of the water. Transfer to a shallow bowl and cook the remaining gnocchi. Serve the gnocchi warm with the Marinara Sauce. Top with shaved Parmesan and garnish with chopped basil. Heat the olive oil in a large skillet over medium-high heat until starting to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, Italian seasoning, and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Stir in the butter until melted. Remove from the heat and add the chopped basil. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 57657,"Big Sky Posole 2 cups white hominy 2 cups blue hominy 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 ounces baking soda 4 dried chiles (such as pasilla, ancho, or guajillo)* or any combination of chiles, as long as there is a little variation for increased complexity) 4 tablespoons olive oil 3 cups diced onions 6 cloves garlic, minced 1 teaspoon salt, plus more for seasoning 1 teaspoon black pepper, plus more for seasoning 2 teaspoons dried oregano 2 (14-ounce) cans diced tomatoes, in juice 1 pound tomatillos, peeled and quartered 1 gallon vegetable stock 1/2 cup lime juice 1/2 bunch chopped fresh cilantro leaves, plus more for garnish Crumbled queso fresco, for garnish optional Toasted pumpkin seeds, for garnish, optional Instructions: Soak the different colors of hominy in separate bowls of water overnight. In a small, dry skillet over high heat, roast the cumin and coriander seeds until they toast, about 2 minutes. When cool, grind in a food mill, mortar and pestle or clean coffee grinder. Strain the hominy and put each color variety in its own pot, generously covering with water. Add 1-ounce of the baking soda to each pot, bring to a boil, reduce heat and simmer for about 2 hours. Add more water as needed. Check hominy for tenderness; it does not have to be completely cooked as it will be cooked further in the stew. Strain and rinse the hominy. While the hominy is cooking, soak the dried chiles in hot water. When softened, remove the seeds and stems, then dice. In a separate stockpot, heat the olive oil and saute the onions and garlic with the salt, black pepper, oregano, cumin and coriander until the onions are translucent. Add the diced tomatoes, tomatillos, chiles, vegetable stock and cooked hominy. Bring to a boil, then reduce heat to a simmer for about 1 1/2 hours. The posole is done when the hominy is cooked through. Add the lime juice, cilantro, and season with salt and pepper, to taste. Posole is also delicious for breakfast, served over cornbread with a poached egg on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 57658,"Cauliflower Croquettes with Peppadew Aioli 3 cups milk Salt and freshly cracked black pepper 2 cups cauliflower florets 2 tablespoons butter 3 eggs 1/2 cup grated Parmesan 2 tablespoons freshly chopped parsley leaves 1/2 teaspoon grated nutmeg 2 cups panko bread crumbs 1 cup all-purpose flour 3 cups vegetable oil, for frying 3 cloves garlic 1 lemon, zested and juiced 4 egg yolks* 3/4 to 1 cup olive oil 1/2 teaspoon salt 1/2 teaspoon freshly cracked black pepper 1/2 cup drained and roughly chopped peppadews Instructions: To make the croquettes: In a large saucepan over low heat, add the milk and a large pinch of salt. Bring to a simmer, add the cauliflower and cook until tender, about 8 minutes. Remove the cauliflower from the pot, place in a bowl and pat dry with a towel. Toss the cauliflower with 2 tablespoons butter and put into a food processor. Pulse 3 to 4 times. Let the mixture cool slightly and add 1 egg, Parmesan, parsley, nutmeg, salt and pepper, to taste, and pulse to combine. Remove to a large bowl, then add 1 cup of the bread crumbs and stir. There should be enough bread crumbs to hold the mixture together to form into balls. If the mixture is too wet add a little more panko. Heat the vegetable oil to 350 degrees F in a large Dutch oven. Form the mixture into 2-inch round balls and set aside on a plate. Place the flour, 2 whisked eggs, and remaining panko into 3 separate bowls and season each with a little salt and pepper. Place each of the croquettes into the flour then the egg wash and then the panko. Place the croquettes into the oil, in batches if necessary, and fry until golden brown, 4 to 5 minutes. Remove the croquettes with a slotted spoon and drain on paper towels. Season with salt and place on a serving dish. To make the aioli: Place garlic, lemon juice, zest, and egg yolks in a blender or food processor. Blend until the ingredients are combined. With the machine running, remove the lid and slowly drizzle in the olive oil. When well combined, taste for seasoning, adjust if necessary, then add the peppadews and pulse until aioli is speckled with them, but not fully blended. Remove the aioli to a small serving bowl and serve with the Cauliflower Croquettes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57659,"4-Bean Relish 1/3 cup red wine vinegar 4 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil Salt and freshly cracked black pepper 1/4 cup scallions, sliced 3/4 cup red onions, finely diced 1/4 cup peppadew peppers (sweet red peppers) or roasted red bell peppers, finely diced 1/2 teaspoon sea salt 3 tablespoons honey 1 (12-ounce) can white beans, drained 1 (12-ounce) can chick peas, garbanzo beans, drained 1 (12-ounce) can pinto beans, drained 1 (12-ounce) can black beans, drained Instructions: Mix all ingredients together and let sit in the refrigerator for at least 1 hour for the flavors to blend. Mix thoroughly before service. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 57660,"Crispy Treat Turkey Nonstick cooking spray 1 stick (8 tablespoons) unsalted butter Two 10-ounce packages mini marshmallows, reserve 4 for garnish 1 teaspoon pure vanilla extract One 12-ounce box crispy rice cereal (about 12 cups) 1 1/2 ounces chocolate-covered wafer candy bars, such as Kit Kat, chopped into 1/4-inch pieces (about 1/3 cup) 3 tablespoons chopped green gummy candies 1 teaspoon ground cinnamon 2 tablespoons sugar 1/2 cup dried pineapple rings, halved (about 2 ounces) 1/2 cup dried kiwi slices (about 2 ounces) 1/2 cup grapefruit gummy candy (about 2 ounces) Instructions: Spray a wooden spoon or rubber spatula with nonstick cooking spray and line a baking sheet with parchment paper. Set aside. Melt the butter in a large pot over medium heat. Add the marshmallows (reserving 4 pieces for garnish) and stir until completely melted, about 5 minutes; stir in the vanilla. Add the rice cereal and stir with the sprayed utensil until the cereal is completely coated and the mixture is thoroughly combined. Coat your hands with a little nonstick cooking spray so the mixture does not stick. Divide the crispy treat mixture into two portions, 1/4 of the mixture (about 9 ounces) and 3/4 of the mixture (about 1 1/2 pounds). Using the larger portion, make a teardrop-shaped body 8 inches across at the wide end and about 12 inches long. Using your hands or a spoon, create a cavity at the tail end of the teardrop shape, where you would ordinarily put stuffing in a real turkey. Do not hollow out the entire body, you only need to make an indentation about 4 inches deep. Take the remaining crispy treat mixture and set one-third of it aside to make the wings. From the other two thirds, mold two drumstick shapes and affix them to either side of the cavity. Make two wings and attach them to either side of the wide end of the teardrop. Transfer the turkey to a serving platter and fill the cavity with chopped-up chocolate-wafer candy bars. For a little flourish, mix in some sliced-up green gummy candy to resemble parsley. Whisk the cinnamon and sugar together in a small bowl. Sprinkle the cinnamon-sugar over the turkey to give the outside a browned look. Attach the four reserved mini marshmallows to the ends of the drumsticks to resemble bone tips. Tuck the slices of dried pineapple, dried kiwi and some grapefruit gummy candy around the turkey for garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57661,"Single Malt Scotch Martini 3 ounces Oban scotch 1/4-ounce Tio Pepe Fino Sherry Lemon peel spiral Instructions: Combine scotch and sherry in cocktail shaker, stir, strain into martini glass and garnish with the lemon peel spiral.; ","[Single Malt Scotch, Fino Sherry]" 57662,"Oysters Rockefeller Chowder 12 Maryland select oysters and liquor 6 strips bacon 1 baking potato, like russet 1 tablespoon minced shallots 6 ounces liquorice flavored liqueur (Recommended: Pernod) 1 cup finely chopped fresh spinach 1 quart heavy cream 1/2 tablespoon white pepper 1/2 teaspoon nutmeg 1 teaspoon salt 1/4 cup shredded white cheddar Instructions: Shuck oysters and reserve liquor. Cook bacon, reserve fat, dice bacon. Peel the potato, cut into 1/4-inch cubes, and hold in water. In large saute pan, heat bacon fat; add shallots and saute. Add liqueur and flambe. Add the bacon and the spinach, and saute briefly. Add heavy cream, oyster liquor, potato cubes, white pepper, nutmeg and salt. Bring to a boil and reduce heat to low, simmer for 3 minutes. Adjust seasonings if necessary. Sprinkle with cheddar and serve with oyster crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 57663,"Crab and Brie Casserole with Wild Mushroom Crumb Topping Kosher salt 1 pound bag dried egg noodles 2 tablespoons unsalted butter 2 shallots, minced 3 cloves garlic, minced 2 tablespoons dried oregano 1 cup dry white wine 1 cup seafood stock 8-ounces brie, rind removed 16-ounces lump crabmeat 1 (1-ounce) package dried shiitake mushrooms 1/2 cup panko bread crumbs 2 tablespoons unsalted butter Instructions: Bring a large pot of salted water to a boil. Add the egg noodles to the pot and cook until just tender, but not too soft. Drain and set aside.
In a large, deep skillet with high sides, melt the butter over medium heat. Add the shallots to the butter and saute them until translucent, about 4 to 5 minutes. Add the garlic and oregano and cook for 2 minutes.
Pour in the white wine, stir, and let the mixture come to a simmer. Cook until the wine is reduced by half. Add the seafood stock.
Cut the brie into bite-size chunks and add it to the pan. Stir until the brie is melted. Remove the skillet from the heat.
Stir in the egg noodles then gently stir in the crab. Set aside. Cover and keep warm.
Preheat the oven to 350 degrees F.
In a spice grinder or food processor, grind the shiitake mushrooms until coarsely ground. Place the mushrooms in a bowl and combine with the panko bread crumbs. Melt the butter and pour into the breadcrumb-mushroom mixture. Stir to coat the crumbs with butter.
Pour the crab noodles into a 9 by 13-inch ovenproof casserole dish and sprinkle the bread crumbs over the top. Bake the casserole in the oven until the crumbs are golden brown, about 5 to 7 minutes. Serve the casserole hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57664,"Cajun Select Seasoning 2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons kosher salt 1 tablespoon cayenne pepper 1 tablespoon onion powder 1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano
Instructions: Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months. ","[Chardonnay, Zinfandel, Malbec, Syrah]" 57665,"Classic Omelette Technique 1 tablespoon clarified butter, vegetable or olive oil 3 whole large eggs Salt and pepper to taste Instructions: Break the eggs into a stainless steel bowl and beat with a whisk to a smooth consistency. Salt and pepper can be added now, immediately before cooking to allow full incorporation into the eggs. Heat the pan over medium to low heat. Add the butter and allow to heat to a bubbly state without burning or browning. Add the beaten eggs to the pan and immediately begin to stir the eggs in a circular fashion so they do not stick to the bottom at the same time that you shake the pan across the burners. Keep the pan moving, stirring with your spatula, so that as the eggs begin to cook and coagulate, you pull cooked egg from the outer edge of the pan over raw egg in the center. When the eggs are half cooked, cease stirring and shaking the pan, and now roll the raw and runny egg outward by twisting your wrist. The uncooked egg will now cook on the bottom and sides of the pan. The entire cooking process will take at most 2 minutes and experience will be the best teacher to master the classic omelette. The omelette should not brown but should stay a beautiful egg golden. .Give the pan 1 or 2 good firm raps on the burner and, holding the handle in one hand in an underhanded grip, tilt the handle upward and begin to roll the edge of the omelette furthest away from the serving dish towards the plate. Roll this edge of the omelette one third towards the center, begin to slide the front of the omelette out onto the plate so the leading edge becomes the seam of the omelette and is flatly on the bottom. This will from the perfect oval shaped omelette. To make filled omelettes, add cooked vegetables, cheese or meats to the center of the omelette just before you begin to roll the omelette for the finished plate. Always heat fillings separately and cut the meat and cheese thinly enough to be thoroughly heated by the heat from the omelette center. Suggested fillings: Sauteed mushrooms and goat cheese, fresh herbs; thyme, chives, tarragon, parsley, sauteed spinach, cheddar cheese and jalapeno pepper, cooked bacon or country ham ratatouille ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57666,"Cola Barbecue Sauce 1 cup cola 1 cup ketchup 1/4 cup Worcestershire sauce 1 teaspoon liquid smoke 3 tablespoons steak sauce 1 teaspoon onion flakes 1 teaspoon garlic flakes 1/2 teaspoon freshly ground black pepper Instructions: Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, cool to room temperature and refrigerate. The sauce will keep for several months. ","[Merlot, Zinfandel, Syrah, Malbec]" 57667,"Butter Pecan Donuts 3 tablespoons active dry yeast 11 1/2 ounces granulated sugar 40 ounces cold milk 86 ounces flour, plus more for dusting 2 tablespoons salt 4 whole eggs 4 ounces egg yolks 20 ounces shortening 2 pounds butter 30.4 ounces granulated sugar 1 tablespoon salt 62.4 ounces toasted pecans 32 ounces milk 8.5 pounds confectioners' sugar Instructions: For the donuts: Add the yeast, granulated sugar, milk, flour, salt, eggs, egg yolks and shortening to a mixing bowl (in the order listed). Mix on low speed with a dough hook attachment until the dough is very smooth and elastic and makes a slapping sound against the sides of the bowl, 25 to 30 minutes. Scrape the dough into a greased container, cover and refrigerate overnight.
Two hours before you want to roll the dough, remove it from the refrigerator to temper. Dump the dough onto a floured work surface and roll to 1/2-inch thick. Cut the donuts using a donut cutter and place on a tray with parchment paper that's been greased and floured. Cover with plastic wrap and let proof for 1 hour.
Turn on your deep fryer to 325 degrees F. When they are ready to fry, the donuts will be very light and airy feeling; they should barely hold their shape when handled. Fry for 2 minutes per side. Drain on a wire rack or paper towels.
For the butter crunch: First, make the toffee. Heat the butter, granulated sugar and salt in a nonreactive pan on medium-high heat, stirring constantly with a wooden spoon. Cook until deep golden or camel colored. Pour onto a silicone baking mat or sprayed parchment paper on a tray and let cool completely. It will be very hard and shatter if you tap it. Then, grind the toffee in a food processor with the toasted pecans. It should be uniformly finely ground.
For the glaze: Whisk the milk and confectioners' sugar together until perfectly smooth. Strain to remove any lumps.
To assemble: Dunk the cooled donuts in the glaze. Let it drain for 1 minute. Roll the donut in the butter crunch, making sure to completely cover all sides. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 57668,"Ricotta Cannoli Cheesecake 1 stick unsalted butter, melted, plus more for greasing 4 cups crushed cannoli shells 3 tablespoons granulated sugar Two 8-ounce packages cream cheese 1 1/2 cups granulated sugar 3 cups ricotta 3 tablespoons all-purpose flour 1 vanilla bean, scraped 4 eggs 1 cup bittersweet chocolate chips, chopped 3 1/2 tablespoons orange zest 1 cup granulated sugar Juice of 3 oranges 1/2 cup heavy cream 1 1/2 cups confectioners' sugar 1 cup mascarpone 1 cup ricotta 4 tablespoons orange zest Instructions: For the crust: Preheat the oven to 350 degrees F. Grease and line a baking sheet with parchment. Place the cannoli shells in a blender or food processor and pulse until crumbly. In a bowl, mix the melted butter and granulated sugar with the crumbs and press in the bottom of the prepared baking sheet. Bake for 10 minutes. Let cool. For the filling: Combine the cream cheese and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together. Then add the ricotta and mix until well incorporated. Add the flour and vanilla seeds and mix. Add the eggs, one at a time, until incorporated. Add the chocolate pieces and zest and mix until just combined. Pour the batter over the baked crust and bake for 30 minutes. For the glaze: Combine the granulated sugar and orange juice in a saucepan and simmer over medium-low heat until slightly thickened, 10 to 20 minutes. Whip the heavy cream to soft peaks and whisk in the confectioners' sugar. Gently fold in the mascarpone and ricotta. Slice the cheesecake into pieces of desired size. Serve each piece with a drizzle of glaze, a dollop of cream on top and garnish with orange zest. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 57669,"Czech Potato Salad 10 peeled and boiled potatoes 2-3 shredded sweet onions (Spanish or Vidalia) 1 cup white vinegar 2 cups water 2- 3 tablespoons sugar (adjust to taste) One bunch fresh dill, chopped (large stalks taken out) Salt and pepper to taste Instructions: Thinly slice potatoes. Place into a non-reactive (i.e. glass) bowl. Combine with onions. Prepare the basic vinaigrette. Combine with potatoes and onions while still warm (this way the flavor soaks in). Allow to sit and absorb more flavor for a couple of hours or even overnight. Tomatoes, thinly sliced, may also be added to this recipe, for additional flavor and color. This recipe is terrific for outdoor bbqs and parties as vinegar does not go bad, unlike mayo. ","[Riesling, Sauvignon Blanc, Grner Veltliner, Albari?o]" 57670,"Chocolate Chip Cookies With Yogurt Chips and Strawberries 1 stick unsalted butter, softened 1/3 cup granulated sugar 1/3 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup yogurt chips 1/2 cup diced fresh strawberries Instructions: Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat. Whisk the flour, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the yogurt chips and strawberries. Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 57671,"Mushroom-Turkey Stuffed Peppers 6 bell peppers (any color) 5 tablespoons plus 1/2 teaspoon extra-virgin olive oil Kosher salt 1 pound king oyster mushrooms, trimmed and finely chopped Freshly ground pepper 8 ounces ground turkey 2 carrots, diced 1 large stalk celery, diced 1 shallot, diced 3 cloves garlic, minced 1 tablespoon Italian seasoning 2 tablespoons tomato paste 1 15-ounce can diced tomatoes 1/2 cup chopped fresh parsley 2 cups cooked white rice 3/4 cup panko 1/2 cup grated Parmesan cheese Instructions: Preheat the oven to 400?F. Cut off the tops of the peppers; pull out the seeds. Drizzle the insides with 1/2 teaspoon olive oil and season with salt. Arrange cut-side down in a 9-by-13-inch baking dish. Bake until softened but not collapsed, about 20 minutes. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned, about 15 minutes; season with salt and pepper. Transfer the mushrooms to a bowl. Add 1 more tablespoon olive oil to the skillet. Add the turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes; season with salt and pepper. Remove to the bowl with the mushrooms and wipe out the skillet. Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the carrots, celery and shallot; cook until softened, 4 to 5 minutes. Add the garlic, Italian seasoning and 1 teaspoon each salt and pepper; cook 1 minute. Add the tomato paste and cook, stirring, 1 minute. Stir in the tomatoes and scrape up any browned bits with a wooden spoon. Add the parsley and cook until the sauce has thickened, 5 to 6 minutes. Add the rice and mushroom-turkey mixture to the skillet and stir to combine. Season with salt and pepper. Stuff the filling into the peppers, being sure to pack it in. Stand the stuffed peppers upright in the baking dish. Cover with foil, return to the oven and bake until heated through, about 20 minutes. Stir together the panko, Parmesan and remaining 1 tablespoon olive oil in a small bowl. Uncover the peppers and sprinkle evenly with the panko mixture. Return to the oven and bake until starting to brown, about 10 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 57672,"Pineapple-Cucumber Salsa 1 1/2 cups diced pineapple (from 1/2 medium pineapple) 1/2 English cucumber, seeds removed, finely diced 1/2 red onion, finely diced 1/2 jalapeno pepper, minced (remove ribs and seeds for a milder salsa) 1/2 small bunch fresh cilantro, chopped Juice of 1/2 lime Kosher salt and freshly ground pepper Tortilla chips, for serving Instructions: Combine the pineapple, cucumber, red onion, jalapeno, cilantro and lime juice in a large bowl. Season with salt and pepper to taste. Serve the salsa with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 57673,"Eggplant Steaks 1/4 cup Worcestershire sauce 1/4 cup thick steak sauce 1/2 cup olive oil 2 tablespoon honey 2 teaspoons apple cider vinegar Kosher salt and fresh ground pepper 8 (1/2-inch) eggplant slices, purged with salt 1 cup grated Parmesan 3 tablespoons chopped parsley, optional Instructions: In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper. Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 57674,"Apple-Pear Chutney 2 tablespoons olive oil 1 onion, chopped 3 tablespoons mustard seeds 1 teaspoon ground cinnamon 4 tart green apples, like Granny Smith, cored and cut into chunks
4 Anjou pears, cored and cut into chunks 2 tablespoons apple cider vinegar 1 cup apple juice 1 tablespoon brown sugar 2 teaspoons grated fresh ginger Instructions: In a large saucepan, heat the olive oil over medium heat and add the onions, mustard seeds, and cinnamon. Stir to combine. Saute the mixture until the onions are translucent, about 3 minutes.
Stir in the apples, pears, vinegar, apple juice, brown sugar, and fresh ginger, cook for 1 minute, then lower the heat and simmer until the apples and pears are just soft, about 20 to 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57675,"Pan Seared Peppered Swordfish with Red Onion Citrus Salsa Two 8-ounce swordfish steaks, about 1 inch thick Freshly ground black pepper 1 orange, peeled and cut into slices 1/2 red onion, peeled and thinly sliced 1/4 cup cilantro leaves, chopped 3 tablespoons olive oil 2 tablespoons vegetable oil Instructions: Rub the pepper into the swordfish steaks and let sit for 5 minutes.
Meanwhile, combine the orange slices, onion, cilantro and olive oil in a bowl. Heat the vegetable oil in a heavy, large skillet over medium-high heat. Add the swordfish steaks and cook until well browned, about 3 minutes per side. Serve the fish with the salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 57676,"Shake Salad 1 very small red onion, thinly sliced 1/4 to 1/2 dried habanero cl, stemmed, seeded and finely chopped to a powder, or cayenne pepper to taste 1 medium jicama 2 oranges 1/4 small pineapple Juice of 1 lime 1 teaspoon salt Instructions: Peel the jicama, including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into thin 1 inch strips. Place in a bowl. Working over a bowl to catch the juices, peel the oranges and cut between the membranes to remove the sections. Remove the seeds. Transfer the orange sections and juice to the bowl with jicama. Peel and core the pineapple, and trim out any eyes, being careful to save the juice. Cut the pineapple into 1 x 1/8 inch strips and add to the jicama bowl along with the juice. Add the red onion, habanero cl or cayenne pepper, lime juice and salt. Toss well and chill for 30 minutes. Serve cold. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 57677,"Rustic Tomato and Ricotta Tart 2 cups all-purpose flour 1/2 cup sugar 1 lemon, zested 8 ounces (2 sticks) cold unsalted butter, cut into pieces 1 large egg plus 1 egg yolk, whisked together 1 cup ricotta 1 egg white 2 tablespoons sugar 1/2 teaspoon grated lemon zest 6 to 8 ripe plum tomatoes, halved lengthwise, seeded 1 tablespoon honey 2 tablespoons whole milk 1 tablespoon coarse, turbinado, or \raw\ sugar Instructions: Make the dough: In the bowl of a mixer, blend the flour, sugar, and lemon zest at low speed. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour. Preheat the oven to 375 degrees F. On a floured surface, roll the dough out to a rough circle, about 14 to 15 inches in diameter. Transfer it to a baking sheet lined with parchment paper. All around the edge of the crust, fold in the outer half-inch to form a rough, \rustic\ edge to the tart. Filling: In a small mixing bowl whisk together the ricotta, egg white, sugar, and lemon zest. Using a rubber spatula, gently spread the ricotta filling over the bottom of the tart. Then arrange the tomato halves in concentric circles, cut side up, over the ricotta. Drizzle the honey over. With a pastry brush, brush the tart edge with milk. Sprinkle it with coarse sugar. Bake until fruit is tender and the underside of the tart is browned, about 25 to 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 57678,"Root Vegetable Slab Pie 2 14-ounce packages refrigerated pie dough (4 pieces) All-purpose flour, for dusting 4 tablespoons unsalted butter, melted 2 tablespoons extra-virgin olive oil 8 shallots, quartered 3 tablespoons unsalted butter 2 teaspoons sugar Kosher salt and freshly ground pepper 1/2 pound carrots, thinly sliced 1/2 pound parsnips, thinly sliced 1 large celery root (about 1 1/4 pounds), peeled, halved and thinly sliced 3 tablespoons all-purpose flour 1 1/4 cups heavy cream 6 sprigs thyme 2 bay leaves 1 teaspoon finely grated lemon zest Juice of 1/2 lemon 5 scallions, chopped 2 tablespoons chopped fresh parsley 1 large egg, lightly beaten Instructions: Prepare the crust: Unroll 2 pieces of pie dough on a lightly floured surface. Brush 1 piece with half of the melted butter, then set the other piece directly on top. Roll the 2 pieces together into a 12-by-14-inch rectangle. Repeat with the remaining 2 pieces of pie dough. Line an 8-by-11-inch baking dish with 1 rectangle, leaving an overhang on all sides. Transfer the remaining rectangle to a baking sheet. Chill both crusts until the dough is firm, about 30 minutes. Meanwhile, make the filling: Heat the oil in a large skillet over medium heat. Add the shallots and 1 cup water. Cook, stirring occasionally, until the liquid has evaporated and the shallots start to brown, about 20 minutes. Add 1 tablespoon butter and 1 teaspoon sugar. Cook, stirring, until glazed, about 3 minutes; season with salt and pepper and set aside. Heat the remaining 2 tablespoons butter in a large saucepan over medium-high heat. Add the carrots, parsnips, celery root and the remaining 1 teaspoon sugar. Cook, stirring, until the vegetables start to soften, about 3 minutes. Sprinkle in the flour and 1/2 teaspoon each salt and pepper. Cook, stirring, 2 minutes. Gradually stir in the heavy cream and 1 cup water until smooth. Tie the thyme sprigs and bay leaves together with kitchen twine; add to the pan. Reduce the heat to medium and simmer, stirring occasionally, until the vegetables are tender and the liquid is thick, about 15 minutes. Let cool to room temperature. Discard the herb bundle. Stir in the lemon zest and juice, scallions and parsley. Position a rack in the upper third of the oven and preheat to 400 degrees F. Spread the shallots evenly over the crust in the baking dish, then add the root vegetable filling in an even layer. Cover with the prepared top crust; use kitchen scissors to trim the excess pastry so there is a 1-inch overhang. Pinch the 2 crusts together, then fold the overhanging dough under itself. Chill 20 minutes. Brush the top crust with the beaten egg. Score decoratively with a paring knife, being careful not to pierce completely through; poke a few vents in the crust to allow steam to escape. Bake until the crust is golden brown, about 40 minutes. Let stand 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57679,"Sweet and Sour Long Beans 2 cups long grain rice 3 1/2 cups water or stock 2 garlic cloves, minced 3 tablespoons grated fresh ginger 4 tablespoons soy sauce 1/4 cup plus 2 tablespoons freshly squeezed lime juice 3 tablespoons brown sugar 1 tablespoon peanut oil 1/4 pound ground pork 1 1/2 pounds yard long beans, trimmed and cut into 2 inch pieces (regular green beans can be substituted) Instructions: To cook the rice: Place the rice and water in a glass-measuring cup large enough to hold them or any microwave safe bowl. The rice expands a lot during cooking, so choose a container large enough to accommodate the final product. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving. To prepare long beans: In a small non-reactive bowl, combine garlic, ginger, soy sauce, lime juice and brown sugar, stir until completely mixed. In a large skillet or wok pan, heat oil over medium high heat. Add pork and cook until browned, about 3 to 4 minutes. Add the beans and toss until well coated. Cook 7 to 10 minutes or until beans are almost cooked. Increase heat to high, add the sauce and cook until sauce reduces and thickens, about 5 to 6 minutes. Serve immediately over hot rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57680,"Super Summery Corn Gnocchi 1/4 cup olive oil, plus more for oiling the grill grates 4 large ears corn, husks and silks removed 2 Fresno chiles 1 medium leek, white and light green parts only, halved lengthwise and thinly sliced Kosher salt and freshly ground black pepper 2 cloves garlic, minced 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 2/3 cup low-sodium vegetable broth 1/3 cup half-and-half 1 pound frozen potato gnocchi 1/4 cup fresh basil leaves, roughly chopped 1/4 cup fresh parsley leaves, roughly chopped 1 tablespoon apple cider vinegar Instructions: Preheat a grill for cooking at medium heat and lightly oil the grill grates. Grill the corn and chiles, turning every few minutes, until the corn is tender and browned in spots and the chiles are nicely charred, about 8 minutes for the corn and about 4 minutes for the chiles. Transfer to a cutting board and let cool slightly. When they are cool enough to handle, stem and deseed the chiles (keep some of the seeds if you prefer a spicier dish). Finely chop the chiles and transfer to a medium bowl. Using a sharp chef\u2019s knife, cut the kernels off the corn cobs. Using the back of the knife, scrape along the cobs to release the starchy, milky liquid and any remaining kernels. Using a slotted spoon, transfer half the kernels to the same bowl as the chiles and set aside; keep the remaining half of the kernels and the corn \u201cmilk\u201d separate. Bring a large pot of water to a boil.
Meanwhile, heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat. Add the leeks, a pinch of salt and a couple grinds of pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the garlic, turmeric and coriander and cook until the garlic is tender and the spices are lightly toasted, 1 to 2 minutes more. Stir in the reserved corn kernels and corn \u201cmilk\u201d and cook until warmed through. Stir in the broth, half-and-half and 1/2 teaspoon of salt, bring the mixture to a simmer and then remove from the heat.
Use an immersion blender to puree the corn mixture into a very smooth and creamy sauce. Alternatively, transfer to a blender and blend on high speed until very smooth. Taste and adjust the seasoning with salt and pepper. Keep the corn sauce warm in the saucepan over low heat.
When the water boils, salt it and cook the gnocchi according to the package directions. Drain well. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Place half the gnocchi in the skillet and cook, undisturbed, until golden brown, about 2 minutes. Use a spatula to flip the gnocchi and continue to cook until golden brown and crisp, about 2 minutes more. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining gnocchi.
Just before serving, stir the basil, parsley, vinegar and remaining 1 tablespoon oil into the reserved corn and cl mixture until combined. Season with a pinch of salt and pepper. Spoon the corn sauce into 4 shallow dinner bowls and place the crispy gnocchi on top. Garnish with the corn and cl salad.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 57681,"Kabocha Squash and Shiitake Wontons with Pomegranate-Vinegar Syrup 1 medium kabocha squash 4 tablespoons butter, softened 1 tablespoon canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 cup shiitake mushrooms, cut into fine dice
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 package thin square wonton wrappers
1 egg beaten with 1 tablespoon water, for the egg wash
Canola oil, for frying
2 tablespoons pomegranate seeds
1/4 cup dark rum
Pomegranate-Vinegar Syrup, recipe follows, for serving 2 tablespoons chopped chives, for garnish
16 ounces naturally brewed rice wine vinegar, such as Wan Ja Shan 2 tablespoons pomegranate seeds Instructions: Preheat the oven to 350 degrees F. Slice the squash in half and place the halves face-up on a baking sheet. Bake until soft and fork-tender, 35 to 40 minutes. Scrape into a large bowl, add 2 tablespoons of the butter while still warm and mash with a fork until mostly smooth. (Alternatively, you can puree in a food processor.) Allow to cool. Meanwhile, in a small saute pan over medium heat, add the oil and swirl to coat the bottom of the pan. Add the garlic and ginger and cook 1 minute to soften. Add the shiitake mushrooms and season with salt and pepper. Cook until soft, 3 to 4 minutes. Transfer the mixture to a plate to cool completely. In the bowl containing the squash, fold in the cooled mushroom mixture and remaining 2 tablespoons butter and stir until well blended. Adjust the seasoning as necessary. Place 1 wonton wrapper on a work surface with 1 corner nearest you. Place 1 scant tablespoon of the filling in the center of the wrapper, moisten the edges with the egg wash and fold the bottom half over the top to create a triangular dumpling. Bring the left and right sides under the dumpling, moisten the points with the egg wash and pinch together to seal. Repeat with the remaining wrappers and filling. Fill a fryer or medium heavy pot one-third full with oil. Over high heat, bring the oil to 350 degrees F on a deep-frying thermometer. Add half the wontons and fry until golden brown, about 2 minutes. Remove with a large mesh spoon and drain on paper towels. Repeat with the remaining wontons. Season with salt. Transfer to a platter. In a small skillet, warm the pomegranate seeds over high heat. Once the pan is hot and the seeds begin to sizzle, add the rum and light with a lighter to flambe. Let the alcohol flames burn off, then pour the seeds over the wontons. Drizzle with the Pomegranate-Vinegar Syrup, sprinkle with the chopped chives and serve. In a nonreactive saucepan on low heat, add the vinegar and pomegranate seeds. Bring to a simmer and reduce by three-quarters, about 20 minutes. Test the reduction by drizzling a little on a chilled plate; the syrup should hold a line when the plate is tilted. Transfer the syrup to a small glass jar and cover when cooled. Store in the refrigerator up to 4 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57682,"Mini Pumpkin Chocolate Chip Muffins Nonstick cooking spray 1 1/2 cups all-purpose flour 1/2 cup mini chocolate chips 1 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon ground cinnamon 1/4 teaspoon baking soda 1 cup pure pumpkin puree 2/3 cup packed light brown sugar 8 tablespoons (1 stick) unsalted butter, melted 1/3 cup sour cream 1 teaspoon pure vanilla extract 1 large egg Instructions: Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57683,"Couscous with Apricots and Carrots 2 tablespoons unsalted butter 1/4 teaspoon ground cinnamon Pinch ground ginger 3 carrots, thinly sliced 1/2 cup dried apricots, chopped Kosher salt 1 1/2 cups couscous 1/4 cup roughly chopped fresh cilantro, plus more for serving Instructions: Heat the butter in a medium saucepan set over medium heat. Add the cinnamon and ginger and cook until lightly toasted, about 30 seconds. Add 3 cups of water. Stir in the carrots, apricots and 1 teaspoon salt; bring to a boil.
Stir in the couscous. Remove from the heat, cover and set aside until the liquid is absorbed and the couscous is tender, about 10 minutes. Fluff the couscous with a fork and stir in the cilantro.
Sprinkle with more cilantro before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 57684,"Lemon Blueberry Drop Biscuits 2 cups Pillsbury BEST? Self Rising Flour 1/3 cup turbinado sugar, plus additional for garnish 1/4 cup Crisco? Baking Sticks All-Vegetable Shortening 2/3 cup milk 1 tbsp. fresh lemon juice 1 tsp. grated lemon peel 1 cup fresh blueberries Instructions: HEAT oven to 450°F. Line baking sheet with parchment paper. COMBINE flour and sugar in large bowl. Cut in shortening with pastry blender or fork until crumbs are the size of peas. Blend in milk, lemon juice and lemon peel just until dough leaves sides of bowl. Gently stir in blueberries. DROP dough by rounded tablespoonfuls onto prepared baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown. Cool 2 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57685,"Southwestern Sloppy Joes 1 pound fresh tomatoes or one 16 ounce can of tomatoes in juice 2 tablespoons unsalted butter 1 onion, chopped 1 red bell pepper, chopped 3 garlic cloves, finely chopped 1 1/2 pounds fresh Mexican chorizo, casings removed
1/2 cup Mexican beer 3 to 4 tablespoons chopped pickled jalapenos 2 tablespoons Worcestershire sauce 1 tablespoon light brown sugar 4 sandwich rolls Sour cream and chopped fresh cilantro for serving Instructions: Puree the tomatoes in a blender until smooth.
Heat the butter in a medium saucepan over medium high heat until melted and bubbling then stir in the onion, pepper, garlic, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until onion is golden brown, 6 to 8 minutes. Add chorizo, stirring to break up lumps, and cook until browned, about 6 minutes. Add the pureed tomatoes, beer, jalapenos, Worcestershire, and sugar, and boil until the sauce has thickened, 14 to 18 minutes. Remove from heat and season with salt. Serve with sour cream and cilantro on rolls. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 57686,"Roast Chicken with Blood Orange-Fennel Salad 1 head garlic 2 blood oranges 3/4 cup fresh parsley 1/4 cup fresh sage 1/4 teaspoon red pepper flakes Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, at room temperature 1 6-pound roasting chicken, giblets removed Extra-virgin olive oil, for rubbing 1 head fennel, halved and cored, plus 1/4 cup chopped fronds 1 15-ounce can cannellini or white butter beans, drained, rinsed and patted dry 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 blood oranges 1/2 cup pitted kalamata olives 1 cup fresh parsley, roughly chopped 1 cup fresh mint, roughly chopped Instructions: Make the chicken: Preheat the oven to 425 degrees F. Peel 2 garlic cloves and transfer to a mini food processor; set the rest of the head of garlic aside. Grate the blood orange zest into the food processor (set the oranges aside for the salad). Pulse until the garlic is finely chopped. Add the parsley, sage, red pepper flakes, 1 teaspoon salt and a few grinds of pepper; pulse, scraping down the food processor as needed, until the herbs are finely chopped. Add the butter and pulse to combine. Pat the chicken dry with paper towels. Gently slide your fingers under the skin on the breasts and legs to loosen it. Spread the orange-herb butter under the skin. Season the inside of the chicken with salt and pepper, then stuff the rest of the garlic head into the cavity. Tuck the wings under the chicken and tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and rub with olive oil. Season generously with salt and pepper. Roast 30 minutes, then rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 1 hour. Let rest in the pan 15 minutes. Meanwhile, make the salad: Fill a large bowl with ice water. Thinly slice the fennel (use a mandoline if you have one) and add to the ice water; let sit 20 minutes. Combine the fennel fronds, beans, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate the zest of 1 blood orange into the bowl; set aside. Remove the peel and pith from all 6 blood oranges using a paring knife. Halve the oranges and thinly slice. Drain the fennel and dry in a salad spinner. Refrigerate the oranges and fennel until ready to use. Transfer the chicken to a board. Add the fennel, blood oranges, olives, parsley and mint to the bowl with the beans. Season with salt and pepper and toss. Serve with the chicken. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 57687,"Asparagus Soup 1/4 cup olive oil 1 cup chopped onions 1/2 cup chopped carrots 1/2 cup chopped celery 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander seed 4 1/2 cups vegetable or chicken stock 1/2 pound potatoes, peeled and diced 1 sprig fresh thyme 1 1/2 pounds asparagus, white ends removed and cut into 1-inch lengths 4 ounces frozen chopped spinach 1/2 cup heavy cream 1/2 teaspoon grated lemon rind Salt 1 teaspoon white pepper Toasted croutons, for garnish, if desired Instructions: Heat the oil in heavy bottomed soup pot. Add the onions, carrots, and celery and saute until the onions are translucent. Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes. Add the stock and bring to boil. Turn down to simmer, and add the diced potatoes and thyme. When potatoes are soft, add the asparagus and frozen spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in a blender or food processor and return to the soup pot. Add cream and lemon rind, bring to a boil, and then turn down to a simmer. Season with salt and pepper and serve with toasted croutons, if desired ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 57688,"No-Bake Chocolate\u2013Peanut Butter Cookies 1 cup peanut butter 60 butter crackers, such as Ritz (2 sleeves) 2 1/2 cups milk chocolate chips Red and green sprinkles, for decorating Instructions: Line a baking sheet with parchment paper. Spread a generous teaspoon of peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes. Put the chocolate chips in a microwave-safe bowl and microwave on medium power in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. (You can also melt the chocolate in a double boiler.) Use 2 forks to dip each sandwich cookie into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave and reheat slightly. Put the cookies back on the baking sheet and decorate with the sprinkles. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 57689,"Berry Layer Magic Cake 6 tablespoons unsalted butter 3 large eggs, at room temperature, separated 3/4 cup granulated sugar 2/3 cup all-purpose flour (see Cook's Note) 1/8 teaspoon fine salt 1 1/2 cups milk
1 teaspoon vanilla extract 1 cup strawberries, sliced 1/4 inch thick 1 cup raspberries, halved lengthwise
1/2 teaspoon cream of tartar Confectioners' sugar, for serving Whipped cream, for serving Instructions: Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper leaving an overhang on 2 sides. Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the salt and all but 2 tablespoons of the flour, mixing until completely combined.
Heat the milk in a microwave safe bowl or measuring cup in the microwave until warm, about 1 minute. Slowly add the milk and vanilla to the egg yolk mixture, whisking constantly until well combined (the batter will be thin). Toss the berries with the reserved 2 tablespoons flour and gently stir into the mixture.
Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.
Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
To serve, dust the top of the cake with confectioners' sugar. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 57690,"Chicken Curry with Chick Peas and Tomatoes 2 cups quick-cooking white or brown rice 2 roasted chicken breast halves 1 (15-ounce) can chick peas, drained 1 (15-ounce) can diced tomatoes, drained 1/2 cup lowfat sour cream 1 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/4 cup chopped fresh cilantro leaves, plus 1/2 cup, for garnish Salt and freshly ground black pepper Instructions: Cook rice according to package directions. Meanwhile, using a fork, pull chicken meat from bone in shreds. Transfer chicken to a medium saucepan. Add chick peas, tomatoes, sour cream, curry powder, and cumin and mix well. Set pan over medium heat and bring to a simmer. Simmer 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve chicken curry over rice. Garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 57691,"Cucumber Salad 3 cloves garlic 1 shallot, halved
3/4 cup plus 1 tablespoon canola oil
1/2 cup fresh parsley
1/3 cup sherry vinegar
1 tablespoon honey
1 tablespoon lemon juice
2 teaspoons Dijon mustard
Salt 2 cups cherry tomatoes, halved 3 English cucumbers, halved lengthwise, seeded and sliced into 1/8-inch half-moons 1 red onion, cut into 1/8-inch thick slices Instructions: For the parsley-shallot vinaigrette: Preheat the oven to 400 degrees F. Toss the garlic and shallots with the 1 tablespoon canola oil in a bowl, then spread out on a small baking sheet. Bake until beginning to brown, about 15 minutes. Place the roasted garlic and shallots in a blender along with the parsley, vinegar, honey, lemon juice, mustard and 2 teaspoons salt. Blend on low speed until everything begins to puree. Turn to high and slowly add the remaining 3/4 cup canola oil to emulsify. Adjust the seasoning as needed. For the cucumber salad: Combine the cherry tomatoes, cucumbers and red onions in a large mixing bowl. Toss with parsley-shallot vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 57692,"Spicy Shrimp, Celery, and Cashew Stir-fry 1 tablespoon soy sauce 1 tablespoon dark sesame oil 1 tablespoon Shao Hsing rice cooking wine, or pale dry sherry 1-inch piece peeled fresh ginger 3 cloves garlic 1/2 to 1 teaspoon crushed red pepper flakes 2 tablespoons vegetable oil 4 ribs celery, thinly sliced (about 3 cups) 3/4 cup roasted salted cashews (4 ounces) 3/4 teaspoon kosher salt 1 pound peeled and cleaned medium shrimp 3 scallions, thinly sliced white and green, separated Instructions: Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper. Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate. Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 57693,"Roasted Vegetable Frittata 1 small zucchini, 1-inch diced 1 red bell pepper, seeded and 1 1/2-inch diced 1 yellow bell pepper, seeded and 1 1/2-inch diced 1 red onion, 1 1/2-inch diced 1/3 cup good olive oil Kosher salt and freshly ground black pepper 2 teaspoons minced garlic (2 cloves) 12 extra-large eggs 1 cup half-and-half 1/4 cup freshly grated parmesan cheese 1 tablespoon unsalted butter 1/3 cup chopped scallions, white and green parts (3 scallions) 1/2 cup grated gruyere cheese Instructions: Preheat the oven to 425 degrees F. Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F. Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper. In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57694,"Pan Roasted Duck Breast 3 duck breasts Essence, recipe follows 1 tablespoon olive oil 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 400 degrees F. Season the entire duck breast with Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces. Serve the duck with the Foie Gras Bread Pudding. 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, Malbec]" 57695,"Meringue with Diced Almonds 8.75 ounces granulated sugar (200 grams) 4 egg whites Pinch salt Almonds, diced Instructions: Pour sugar into egg whites and whip. Put the mixture into a pastry bag and spread on waxed paper making a thin crown. Add on top a tablespoon of diced almonds and bake in a preheated 225 degree oven for 1 hour. Leave the meringues stand for a whole night at warm temperature at the entrance of the oven. To serve the meringue with chocolate mousse, put a meringue crown on a large round plate, using a pastry bag, spread a layer of chocolate mousse on top, then put another meringue crown and add on top another layer of chocolate mousse. Spread the pistachio creme anglaise all around the plate and serve. ","[Sauternes, Moscato, Riesling, Vin Santo]" 57696,"Strawberry Buckle with Vanilla Ice Cream 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for greasing the pan 1 cup sugar
1 large egg
1/2 teaspoon almond extract
1/2 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 pound fresh strawberries, hulled and quartered
Vanilla ice cream, for serving
Instructions: Preheat the oven to 375 degrees F. Grease a 9-inch square baking dish with butter. Add the butter and sugar to a large bowl and stir to combine. Add the egg and almond extract and continue to stir to incorporate. Add the milk and stir to combine. Add the flour, baking powder and salt and mix until fully combined. The batter will be thick, like for drop biscuits. Pour the batter into the prepared baking dish. Place the strawberries on top and gently push them down into the batter. Bake until golden brown, about 35 minutes. Serve with vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Garlic Butter and Herbs

Ingredients:

• 1.5 lbs steak (such as ribeye or strip loin), cut into 1" 57697,"Challenge: Chocolate Crepe with Tangerine Dried Red Chili Sauce 1/2 cup milk 1/2 cup water 2 large eggs 1 cup all-purpose flour 1 teaspoon salt 3 ounces butter, melted to light brown 1 teaspoon cayenne 10 ounces chocolate spread (recommended: Nutella) 5 Bing cherries, seeds removed and chopped 1 cup light brown sugar 1/4 cup cold water 1 cup heavy cream 1 tangerine, juiced 2 teaspoons cayenne pepper 1 1/2 cups trail mix, roughly chopped in a food processor Instructions: To make the crepe: In a medium bowl, mix all wet ingredients. Add the flour and whisk to combine. Stir in the melted butter and set aside. In a large nonstick skillet over medium heat, add 1/3 cup of the batter into the center of the skillet. Swirl the pan so the batter covers the surface of the pan, evenly and thinly. Cook until golden, then flip. Cook a few more seconds, then remove to a plate. Repeat with the remaining batter. Let cool and cover with plastic wrap until ready to use. To make the filling: Combine all ingredients in a small bowl and set aside. To make the sauce: In a small pot over medium heat, combine the sugar and water and bring to a simmer. Remove from heat and whisk in the cream until blended. Stir in the tangerine juice and cayenne and bring to a boil. Remove from heat and set aside. To assemble: Lay each crepe out on a work surface and spread 1 line of chocolate spread mixture down the center. Roll up each crepe to enclose the filling. Sprinkle some of the trail mix on a plate, lay 1 crepe on top and pour about 2 tablespoons sauce over each crepe. Repeat with remaining crepes and filling. Serve immediately. ","[Rhone Blends, Zinfandel, Tempranillo, Barbera]" 57698,"Grilled Cheese Cake Cooking spray 1 16- to 18-ounce box white cake mix (plus required ingredients) 1 pound strawberries, hulled and chopped 3 yellow peaches, pitted and chopped 3 tablespoons sugar Juice of 1/2 lemon 1 3.4-ounce package instant vanilla pudding mix (plus required ingredients) Yellow and red food coloring 4 tablespoons unsalted butter, melted Instructions: Preheat the oven to 350 degrees F. Coat a 9-inch square, 2 1/4-inch-deep cake pan with cooking spray. Prepare the cake mix as directed; pour the batter into the pan. Bake 30 to 35 minutes. Cool slightly, then invert onto a rack; cool completely. Meanwhile, make the \soup: Combine the strawberries, peaches, sugar and lemon juice in a large saucepan. Cook over medium heat until the fruit breaks down, about 15 minutes. Puree the sauce with an immersion blender (or in a blender) until mostly smooth. Transfer to a bowl. Prepare the pudding as directed; tint with yellow and red food coloring to resemble melted cheese. Trim the top of the cake with a large serrated knife to make it level. Cut the cake in half horizontally. Preheat the broiler. Put the cake on a foil-lined baking sheet and brush the top with the melted butter. Broil until toasted, about 4 minutes. Cut the cake in half diagonally. Spread the pudding on the bottom triangles, almost all the way to the edge. Cover with the toasted top triangles, pressing gently so the pudding oozes out. Serve with the fruit sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 57699,"Sauerbraten with Julienne Vegetables 4 pounds beef bottom round roast 2 teaspoons salt 1 cup dry red wine 1 cup red wine vinegar 1 1/2 quarts water 2 onions sliced 8 whole black peppercorns 10 juniper berries 2 bay leaves 2 whole cloves 1/3 cup vegetable oil 2/3 cup diced carrots (approximately 2 or 3 carrots) 2/3 cup diced onions (approximately 1 large onion) 2/3 cup diced celery (approximately 2 stalks) 1/2 cup tomato paste 1 cup all-purpose flour 1 quart (approximately) vegetable or chicken stock to have on hand to adjust sauce 3/4 cup sour cream 6 carrots, peeled, julienned (thin strips) and steamed, for garnish 3 stalks celery, cut in 1/2 lengthwise and julienned and steamed, for garnish Cooked egg noodles, as an accompaniment Instructions: Trim the beef of excess fat, salt it and set aside. Make a marinade by combining red wine, vinegar, water, onions, peppercorns, juniper berries, bay leaves and cloves in a large pot and bring to a boil over high heat. Let this marinade cool to room temperature. Place the beef in the now cooled marinade, cover, and refrigerate, overnight if possible, but for at least 2 hours. Remove the meat from the marinade and set aside on a utility platter. Strain the marinade into a pot, bring to a boil, and skim, then reduce to a simmer. Heat the oil in a large saute pan. Add the beef and sear it on all sides, then remove to a utility platter. Combine the carrots, onion, and celery in the same pan to make a mirepoix. Saute for 2 to 3 minutes, deglaze pan with a small amount of the warmed marinade, then add the tomato paste and continue cooking for another 2 to 3 minutes. Add a bit more of the warmed marinade to the saute pan to de-glaze, and reduce heat to medium. Add the flour gradually until a paste is formed. Then, slowly add all of the warmed marinade to the mixture, similar to making a roux. If the sauce is too thick, which can sometimes happen due to density of flour, gradually add chicken or vegetable stock until you reach the consistency where it coats the back of a spoon. Return the meat to the pan, cover and simmer until fork-tender, about 1 1/2 to 2 hours. Remove meat and let rest 5 to 10 minutes before slicing. Strain the sauce, place slices of meat on serving plate, spoon sauce around and garnish with steamed vegetables and dollops of sour cream. Serve with cooked egg noodles as an accompaniment. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57700,"Salty Vanilla and Cinnamon Ice Cream 1 vanilla bean, split and scraped 2 teaspoons ground cinnamon Pinch of ground nutmeg 2 cups whole milk 6 large egg yolks 3/4 cup granulated sugar 1/4 cup dark brown sugar 2 cups cold heavy cream 2 teaspoons pure vanilla extract 1/4 teaspoon salt Waffle cones, for serving Chopped Marcona almonds, for garnish Coarse sea salt, for garnish Instructions: In a medium saucepan over medium heat, add the split vanilla bean, cinnamon and nutmeg. Bring the milk to just a simmer, cover and turn off the heat. Let the spices steep, about 15 minutes. In a large nonreactive bowl, add the egg yolks and both sugars. Whisk until the sugar is mostly dissolved into the egg yolks, about 2 minutes. Temper the eggs into the milk by adding 1 cup or so cooled milk to the egg mixture, whisking constantly. Continue slowly adding the milk to the egg mixture until both are combined. Transfer the milk mixture back to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat back of the spoon, 2 minutes or so. Remove the pan from the heat and add the heavy cream, vanilla extract and salt. Strain through a fine sieve into a cooled bowl. Stir the mixture occasionally until cooled completely. Stir the vanilla extract into the cooled custard. Refrigerate for 1 hour. Pour the mixture into an ice cream maker and freeze according to the manufacturers' instructions. Serve the ice cream in waffle cones and garnish with chopped Marcona almonds and coarse sea salt. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 57701,"Heinz 57 Meatloaf 1/4 cup Heinz 57? 1/3 cup Lea & Perrins? Worcestershire Sauce 2 lbs. Lean ground beef 1/3 cup Finely chopped onion 1 cup Plain dry breadcrumbs 2 Eggs, lightly beaten Instructions: Preheat oven to 350 degrees F. In a large bowl, combine all ingredients. Shape into a loaf and place in a 13x9 baking dish. Brush an additional 2 Tbsp. of Worcestershire Sauce on top and sides if desired. Bake uncovered for about 1 hour, or until cooked through. Allow to rest for 5 to 10 minutes before serving. TIP: If desired, add 1/3 cup of finely chopped sweet bell peppers. TIP: Save the leftovers for lunch. Heat the meatloaf slices in a large skillet over medium heat for 1 to 2 minutes on each side. Serve on toasted rolls with additional Heinz 57®. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 57702,"Pinon Pastelon Lasagne Roll-Ups 8 ounces firm tofu, drained 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 2 cloves garlic 1 teaspoon mellow barley miso or other mild miso Fine sea salt 6 tablespoons extra-virgin olive oil 3 very ripe sweet plantains (mostly black on the exterior with a few yellow spots; see Cook's Note), peeled and sliced lengthwise 1/4 inch thick 1 large zucchini, sliced lengthwise 1/8 inch thick with a knife or mandoline 1 large yellow summer squash, sliced lengthwise 1/8 inch thick with a knife or mandoline Fine sea salt 4 sprigs fresh thyme 3 or 4 fresh sage leaves 2 or 3 bay leaves 2 tablespoons extra-virgin olive oil, plus more as needed One 8-ounce package tempeh, crumbled on the large holes of a box grater 1 cup sliced baby bella or cremini mushrooms 2 carrots, finely diced 1 medium yellow onion, finely diced 4 cloves garlic, minced 1 tablespoon sazn (see Cook's Note) 1 tablespoon dried oregano 1 teaspoon smoked sweet paprika 1 cup full-bodied dry red wine, such as Merlot or Chianti 2 tablespoons double-concentrated tomato paste One 28-ounce can crushed tomatoes (3 1/4 cups) Fine sea salt and ground black pepper 1/4 to 1/2 cup shredded mozzarella cheese or your favorite vegan cheese 1 to 2 tablespoons chopped cilantro Instructions: For the tofu ricotta: Press the tofu between two plates lined with paper towels for 20 to 30 minutes. Alternatively, wrap the tofu in a clean kitchen towel and press it under a heavy plate for 20 minutes to 1 hour. Combine the tofu, olive oil, lemon juice, garlic, miso and 1/2 teaspoon salt in a food processor. Process until the tofu is smooth but with a slightly crumbly texture. For the pi?on pasteln roll-ups: Meanwhile, preheat the oven to 375 degrees F. Lightly grease a 7-by-11-inch casserole dish with 2 tablespoons of the oil and set aside. Brush each plantain slice with the remaining oil and place side by side on a baking sheet. Bake until the bottoms of the plantains are caramelized and golden, 12 to 15 minutes. Flip the plantains with tongs and bake 5 more minutes, then remove from the oven and decrease the oven temperature to 350 degrees F. Choose the 4 longest slices each of zucchini and yellow squash, place them on a wire rack and sprinkle with salt. This will release the excess moisture. Reserve the remaining slices for another use. For the sazn tempeh mushroom Bolognese: While the plantains bake, tie the thyme, sage and bay leaves in a bundle with kitchen twine or cheesecloth to create a bouquet garni. Set aside. Heat the olive oil in a large skillet over medium heat until hot. Add the tempeh and cook, stirring occasionally and adding more oil if the skillet is dry, until browned, 3 to 4 minutes. Add the mushrooms and cook until browned, stirring occasionally, 2 to 3 minutes. Add the carrots, onion and garlic. Cook, stirring occasionally, until they begin to soften, 2 to 3 minutes. Add the sazn, oregano and paprika. Stir to combine, add the wine, scraping the bottom of the skillet, and cook until almost reduced, 3 to 4 minutes. Add the tomato paste and cook until fragrant, 1 to 2 minutes. Add the tomatoes, then season with salt and pepper. Nestle the bouquet garni into the sauce and simmer until all of the flavors become incorporated, 7 to 10 minutes. Taste and add more salt and pepper, as needed. Remove and discard the bouquet garni. For assembling and serving: Cover the bottom of the prepared casserole dish with 1 1/2 to 2 cups of the Bolognese. Stack 1 plantain slice on 1 zucchini slice. Scoop 2 tablespoons of the tofu ricotta, draining any excess liquid, onto the center of the stack. Roll up tightly and place in the casserole dish with the filling exposed on top. Repeat, alternating the squash and zucchini for stacking with the plantain, until the casserole dish is filled. (Fitting the roll-ups snugly in the dish should help them hold their shape; otherwise you can use toothpicks to secure them.) Top with another 2 cups of the Bolognese and sprinkle with the cheese. Reserve any remaining Bolognese for serving or for another use. Bake until the zucchini and squash are fork tender, about 25 minutes, rotating the dish halfway through. Sprinkle the cilantro on the roll-ups and serve with a spatula. ","[Sangiovese, Tempranillo, Garnacha, Barbera]" 57703,"Fig and Fennel Caponata 3 tablespoons good olive oil 1 1/2 cups (1/2-inch-diced) red onion 2 cups (1/2-inch-diced) fennel (1 large) 3 garlic cloves, thinly sliced 1/3 cup good sherry vinegar 1 cup canned crushed tomatoes in puree, such as Redpack 8 dried Calimyrna figs, stems removed and 1/4-inch-diced 2 1/2 tablespoons light brown sugar, lightly packed 2 tablespoons drained capers 1/2 cup green olives, pitted and coarsely chopped, such as Cerignola 1 teaspoon grated orange zest Kosher salt and freshly ground black pepper 1/3 cup freshly squeezed orange juice 3 tablespoons chopped flat-leaf parsley Grilled bread for serving Instructions: Heat the olive oil over medium heat in a 10-inch saute pan. Add the onions and fennel and saute for 7 to 8 minutes, stirring occasionally, until softened. Add the garlic and cook for one more minute. Stir in the vinegar, tomatoes, figs, and brown sugar, stirring to coat everything with the tomatoes. Stir in the capers, olives, orange zest, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring to a boil, then lower the heat and simmer for 8 to 10 minutes, until thickened. Stir in the orange juice and parsley. Taste for seasonings; the caponata should be very highly seasoned. Serve the caponata warm or at room temperature with slices of grilled bread. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 57704,"Glazed Loin of Bacon 4 to 5 pounds (1.8 to 2.25 kilograms) loin of bacon, either smoked or unsmoked 14 ounces (400 grams) 1 small tin pineapple, use about 3 to 4 tablespoons of the juice 3/4 pound (340 grams/1 3/4 cups) brown demerara sugar About 20 to 30 whole cloves Instructions: Preheat the oven to 475 degrees F (250 degrees C).
Cover the bacon in cold water and bring slowly to a boil, if the bacon is very salty there will be a white froth on top of the water, in this case it is preferable to discard this water. It may be necessary to change the water several times depending on how salty the bacon is. Finally, cover with hot water and simmer until almost cooked, allow about 15 minutes for each pound.
Remove the rind, cut the fat into a diamond pattern, and stud with cloves. Blend the brown sugar to a thick paste with a little pineapple juice, about 3 to 4 tablespoons, be careful not to make it too liquid. Spread this over the bacon. Bake in a preheated hot oven for 20 to 30 minutes, or until the top has caramelized.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57705,"Stuffing in a Bundt Pan 2 tablespoons butter 2 cups minced yellow onion 1 cup minced carrots 1 cup minced celery Kosher salt and freshly ground pepper Pinch red pepper flakes 1 1/2 pounds loose sausage Three 6-ounce boxes stove top stuffing Chicken stock, as needed per stuffing directions Cooking spray 3 eggs, lightly beaten with salt and pepper 4 russet potatoes, peeled and diced Kosher salt 3 cups heavy cream, heated Freshly ground pepper 2 to 3 tablespoons butter One 8-ounce frozen package cranberries, thawed 1/4 cup sugar 1/2 orange, zested and juiced Kosher salt Fried onions, for garnish Chopped chives, for garnish Prepared gravy, for serving Instructions: For the stuffing: Preheat the oven to 350 degrees F. Add the butter to a large saute pan and allow to melt over medium heat. Once melted, add the onions, carrots and celery. Season with salt, pepper and red pepper flakes and stir to combine. Allow the vegetables to saute until softened, 3 to 5 minutes. Add the sausage, sprinkle again with salt and pepper and break up the sausage with a wooden spoon while it browns, 7 to 10 minutes. Once the sausage is cooked through, turn off the heat. While the sausage is cooking, prepare the stove top stuffing according to package directions. Turn off the heat and set aside to cool slightly. Spray a bundt pan with cooking spray and set aside. Add the stuffing to a large bowl. Add the sauteed veg and the lightly beaten eggs to the stuffing and toss to combine. Evenly pour the stuffing into the prepared pan and press down. Bake until browned on top, 25 to 30 minutes. Remove from the oven and set aside to cool briefly. For the creamy mashed potatoes: Add the potatoes to a pot and cover with water. Season with salt and turn the heat to high. Once the potatoes come to a boil, cook until fork tender, about 10 minutes. Drain and pass the potatoes through a potato ricer into a bowl. Stir in some of the heated cream until the consistency is thick, creamy and pourable, adding cream as needed. Season with salt and pepper and stir in the butter. For the cranberry sauce: Add the cranberries, sugar, orange zest and orange juice to a saucepan. Turn the heat to medium and cook until the cranberries have burst and the sauce thickens, about 20 minutes. Season with salt, remove from the heat, strain and set aside. To serve: Loosen the stuffing from the sides of the pan with a butter knife. Top the pan with a cake stand and flip to invert. Remove the pan. Garnish with the creamy mashed potatoes, cranberry sauce, fried onions and chives. Slice, plate and drizzle with gravy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57706,"Peach and Strawberry Crumble Butter, for pan 2 tablespoons fresh lemon juice (about 1/2 large lemon) 1 1/2 tablespoons arrowroot flour 1 pound medium strawberries, halved 1 1/2 pounds yellow or white peaches, peeled, pitted and sliced* see Cook's Note 1/2 cup light brown sugar 2/3 cup all-purpose flour 2/3 cup old fashioned style oats 1/2 cup sliced almonds 1/4 cup light brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon fine sea salt 1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes Serving suggestion: whipped cream, vanilla ice cream or gelato Instructions: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside. For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan. For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes. Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 57707,"Brussels Sprouts Gratin 2 tablespoons unsalted butter, cut into pieces, plus more for the dish Kosher salt 1 pound Brussels sprouts, outer leaves and stems removed Pinch of red pepper flakes Freshly ground pepper 1/2 cup heavy cream 1/2 cup grated white cheddar cheese 1/2 cup breadcrumbs Instructions: Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes. Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces. Bake the gratin until bubbly and golden brown, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57708,"Fried Plantains 3 green plantains, each peeled and cut into 3 pieces 2 to 3 cups vegetable or peanut oil Salt Instructions: In skillet, heat oil to 350 degrees F. Fry plantain, turning until all sides are lightly golden. Remove from skillet and place between 2 pieces of paper towel and press to flatten. Return to skillet and continue to fry until crisp. Remove and salt lightly. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 57709,"Black Pepper Crusted Steak Sandwiches with Aged Cheddar, Horseradish Mayonnaise and Watercress 1 (1-pound) beef tenderloin Canola oil Kosher salt 2 tablespoons coarsely ground fresh black pepper 4 croissants, halved and toasted 8 slices aged Cheddar Horseradish Mayonnaise, recipe follows 1 bunch watercress, washed and dried 1/2 cup prepared mayonnaise 1 tablespoon whole grain mustard 2 tablespoons prepared horseradish, drained Salt Instructions: Heat grill to high. Rub meat with oil and season with salt and the black pepper. Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices. Lay toasted croissant halves on a flat surface and top each half with a slice of the cheese. Divide the steak among 4 of the slices and combine halves make 4 sandwiches. Wrap each sandwich in foil, place on the grill and grill for 1 minute on each side. Remove from the grill and foil, lift 1 slice of the bread from each sandwich, and spread with a few tablespoons of Horseradish Mayonnaise. Top with a few sprigs of watercress and serve. Whisk together all ingredients in a small bowl. Season, to taste, with salt. Cover and refrigerate for at least 30 minutes before using. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 57710,"Red Devil Cranberries 2 teaspoons canola oil 1/4 cup minced shallot
1 teaspoon minced serrano pepper 1 cup blood orange juice, fresh if possible 1/2 cup agave syrup, preferably amber One 1 (12-ounce) package fresh cranberries 1 tablespoon minced chipotle pepper 1 teaspoon adobo sauce 1 teaspoon ground cinnamon 1/2 teaspoon salt Instructions: In a large saucepan, add the oil and saute the shallot and serrano pepper over medium-high heat for 3 to 4 minutes. Add in the blood orange juice, agave syrup, cranberries, chipotle, adobo sauce, cinnamon, and salt. Reduce the heat and simmer, stirring occasionally, until the mixture is thick, 20 to 25 minutes, stirring occasionally. Set aside to thicken, thanks to the pectin in the cranberries. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 57711,"Ultimate Cheesy Enchiladas 3/4 cup vegetable oil 3 tablespoons all-purpose flour
2 tablespoons ancho cl powder
1 tablespoon chipotle cl powder
2 teaspoons cocoa powder
2 teaspoons dried oregano
2 teaspoons garlic powder
1 teaspoon ground cumin
2 cups low-sodium chicken stock
1 tablespoon apple cider vinegar Kosher salt and freshly ground black pepper 12 yellow corn tortillas
16 ounces Chihuahua or Oaxaca cheese, shredded
4 ounces sharp Cheddar, shredded
4 ounces Monterey Jack cheese, shredded
1/4 cup pickled jalapenos
1/4 cup fresh cilantro, minced
Instructions: Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho cl, chipotle cl, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper. Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels. Preheat the oven to 375 degrees F. Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese. Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 57712,"Gas Station Cue Dry rub of your choice 1 tri tip roast (1 1/2 to 2 pounds) 1 rack pork baby back ribs Instructions: ; ","[Zinfandel, Petite Sirah, Syrah, Malbec]" 57713,"Sponge Starter 7 ounces warm water 1/4 teaspoon fresh yeast 7 ounces organic bread flour Instructions: Place the yeast and warm water into a medium size bowl and stir to dissolve the yeast. Add the flour and stir vigorously with a wooden spoon or your hand for 2 to 3 minutes, until smooth, and dough is elastic. The starter will be thick and stretchy. It will become more elastic after it has risen. Scrape the starter into a clear container with high sides, and cover with plastic wrap. Mark the height of the starter and the time on a piece of tape on the side of the container so you can see how much it rises. At this point, you have two options. If you plan on making the dough the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top. This may take 6 to 8 hours. It will triple in volume, and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate. Use it before it sinks too much. If you plan to make the dough the following day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use. Be sure to compensate for the cold temperature of the starter by using warm water in the dough. Let it sit out, covered, until it reaches room temperature. This may take several hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57714,"Chocolate Espresso Martini 1 lemon wedge 2 tablespoons turbinado sugar (raw sugar) 2 tablespoons finely chopped bittersweet chocolate 4 tablespoons espresso, cooled 1 1/2 ounces best vodka, chilled 1/2 ounce creme de cacao Long lemon twist Instructions: Wipe the rim of a chilled, oversized martini glass with lemon wedge. Pour sugar and chocolate into a saucer and mix well. Dip glass rim in mixture and roll to thoroughly coat rim. Over a large handful of ice in a cocktail shaker, pour espresso, vodka, and creme de cacao. Shake until frothy. Strain into prepared glass. Garnish rim with a twist and stand back. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 57715,"Beet, Tomato, and Strawberry Salad 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil 1 pound strawberries, hulled and sliced 1 pint grape or cherry tomatoes, halved 12 ounces Campari tomatoes, quartered 4 small roasted and peeled beets, sliced Instructions: Whisk the vinegar, mustard, salt, and pepper in a large bowl. Continue whisking while adding the oil in a slow, steady stream, until the vinaigrette is smooth. Add the strawberries, tomatoes, and beets. Gently toss with your hands until everything is evenly coated. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 57716,"Fried Green Tomatoes with Shrimp Remoulade 1/4 cup Creole mustard
2 tablespoons prepared horseradish 1/2 teaspoon sweet Spanish paprika 1 egg yolk Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1 cup canola oil 1/4 cup finelydiced celery
1/4 cup finely diced red onion 3 tablespoonsketchup 3 tablespoons whitewine vinegar 2 tablespoonsfinely chopped fresh flat-leaf parsley
2 teaspoons Worcestershire sauce 2 cloves garlic,smashed and chopped to a paste
2 to 3 dashes your favorite hot sauce, such as Tabasco

2 cups fine groundyellow cornmeal Salt and freshlyground black pepper 8 slices greentomatoes, 1/2-inch thick (about 3 green tomatoes) 1 cup canola oil

1 tablespoon celeryseeds 2 teaspoons garlicpowder 2 teaspoons onionpowder 2 teaspoons paprika 1 teaspoon koshersalt 1/2 teaspoonfreshly ground black pepper
24 medium (31-40 count) shrimp, peeled and deveined 2 to 3 tablespoonscanola oil

Shredded iceberglettuce Parsley leaves, forgarnish

Instructions: For the remoulade: Whisk together the mustard, horseradish, paprika, yolk, lemon juice and zest and some salt and black pepper in a medium bowl. Gradually add the oil in a slow, steady stream while whisking constantly, until all the oil is incorporated and emulsified. Stir in the celery, onions, ketchup, vinegar, parsley, Worcestershire, garlic and hot sauce to taste. Cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.

For the fried green tomatoes: Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper. Season the tomatoes with salt and pepper on both sides. Dredge the tomatoes in the cornmeal on both sides and tap off excess.

Heat 1/2 cup of the oil in a large saute pan over medium heat until it begins to shimmer. Fry half of the tomatoes until golden brown on both sides and just cooked through, about 1 minute 30 seconds per side. Transfer with a slotted spatula to a baking sheet lined with paper towels. Season with salt and repeat with the remaining tomatoes and oil.

For the shrimp: Combine the celery seeds, garlic powder, onion powder, paprika, salt and pepper in a mortar and pestle and crush into a somewhat fine powder. Toss the shrimp with the spice mixture.

Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the shrimp and cook until crusty and just cooked through, about 3 minutes (do this in batches if necessary with more oil; the shrimp should be in a single layer).

For assembly: Toss lettuce with a few tablespoons of the remoulade and season with salt and pepper. Divide the lettuce among the tomatoes and top each tomato with 3 shrimp. Drizzle with more of the remoulade. Garnish with parsley leaves.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 57717,"Hard-Boiled Egg Dressing 2 tablespoons chopped shallots Grated zest of 1 lemon plus 2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons anchovy paste
1 hard-boiled egg
1 hard-boiled egg yolk
1/2 cup olive oil
Kosher salt and freshly ground black pepper.
Kosher salt and freshly ground black pepper. Instructions: Combine the shallots, lemon zest and juice, mustard, anchovy paste and the hard-boiled egg and egg yolk in a blender, then slowly stream in the olive oil. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 57718,"Chicken Sausage with Apples, Sage and Cabbage 4 raw chicken sausages (about 1 pound), any flavor 2 tablespoons vegetable oil, plus more as needed
1 medium yellow onion, sliced 1/4-inch-thick
Sea salt
2 tablespoons apple cider vinegar, or to taste
1/2 head red cabbage, sliced 1/4-inch-thick
3 medium Granny Smith or any tart apples, cut into 1/2-inch-dice
2 teaspoons brown sugar
1 tablespoon fresh sage, sliced thin, reserving some for garnish
Crusty bread, toasted, for serving
Instructions: Sear the sausages in the oil in a large skillet over medium-high heat until the internal temperature is 150 degrees F, about 5 minutes per side. Remove the sausages from the skillet and set aside. Return the skillet to medium-low heat and add more oil if the pan is dry. Add the onions and salt to taste and cook the onions until translucent and just beginning to brown, about 5 minutes. Deglaze the skillet with the vinegar, scraping the bottom to get all the brown bits (fond), which equals flavor. Add the cabbage and apples and stir to combine. Let it cook down a bit, stirring occasionally, about 4 minutes. Season with salt and sugar and cook until the cabbage and apples start to soften, another 5 minutes. Return the sausages and any juices that have collected to the skillet. Cover and cook to heat through. Sprinkle in some sage and cook until the internal temperature of the sausages is 165 degrees F, about 5 minutes more. Garnish with additional sage. Adjust the salt if needed, then serve with crusty bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 57719,"\Everything But The Kitchen Sink\ Sundaes 1 cup sugar 1 cup whipping cream 3 tablespoons butter 1/2 teaspoon vanilla extract 2 pints vanilla ice cream 6 crushed chocolate sandwich cookies (recommended: Oreo) 6 crushed chocolate chip cookies 6 tablespoons chocolate chips 1/4 cups chopped pecans Instructions: Caramel sauce: Heat the sugar in a heavy saucepan over low heat, stirring occasionally for about 7 minutes. It will slowly turn golden brown. Carefully whisk in the whipping cream. Add butter and vanilla extract and cook for 1 more minute. Can be stored up to 2 weeks, if covered tightly and refrigerated. Scoop ice cream into 4 ice cream sundae bowls. Top with the crushed cookies, chocolate chips, chopped pecans and caramel sauce. ","[Chardonnay, Riesling, Moscato, Merlot]" 57720,"Buttermilk Mashed Potatoes Kosher salt 1 1/2 pounds boiling potatoes 1/4 cup milk 4 tablespoons (1/2 stick) unsalted butter 1/2 cup buttermilk 1/4 teaspoon freshly ground black pepper Instructions: In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 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 disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 57721,"Pumpkin-Coconut Cream Pie 14 whole graham crackers 1/4 cup granulated sugar 6 tablespoons unsalted butter, melted and cooled slightly 1 15-ounce can pure pumpkin 2 cups heavy cream 1/2 cup plus 1/3 cup sweetened cream of coconut (stir well before measuring), chilled 1/2 cup granulated sugar 2 large eggs 1 1/3 teaspoons pure vanilla extract 3/4 teaspoon coconut extract 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon salt 1/2 cup unsweetened coconut flakes 3 tablespoons confectioners' sugar Instructions: Make the crust: Preheat the oven to 325?. Combine the graham crackers and granulated sugar in a food processor and process into fine crumbs. Add the melted butter and process until fully combined. Transfer the mixture to a 9-inch pie plate. Using your fingers, evenly press the mixture into the bottom and up the sides of the pan. Bake until the crust is golden and firm, 20 to 25 minutes. Transfer to a rack to cool completely. Make the filling: Combine the pumpkin, 1/2 cup heavy cream, 1/2 cup cream of coconut, the granulated sugar, eggs, 1 teaspoon vanilla, 1/2 teaspoon coconut extract, the ginger, allspice and salt in a medium bowl. Whisk until smooth. Pour the filling into the cooled pie crust. Bake until set and just barely jiggly in the center, 50 to 60 minutes. Transfer the pie to a rack to cool completely. Make the topping: Spread the coconut flakes on a baking sheet and bake until toasted and golden brown around the edges, about 5 minutes. Set aside. Combine the confectioners' sugar and the remaining 1 1/2 cups heavy cream, 1/2 teaspoon vanilla and 1/4 teaspoon coconut extract in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold in the remaining 1/3 cup cream of coconut until just combined (do not overmix). Transfer to a piping bag fitted with a star tip. Pipe the cream on the pie and sprinkle with the toasted coconut. Refrigerate at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57722,"Strawberry-Rhubarb Stuffed French Toast 2 cups strawberries, hulled and chopped 4 small rhubarb stalks, chopped
1/3 cup plus 2 tablespoons sugar 1 teaspoon vanilla extract Pinch of ground cloves 4 1 1/2-inch-thick slices challah bread 3 large eggs 3/4 cup whole milk 2 tablespoons unsalted butter Vanilla yogurt, for topping Instructions: Make the compote: Combine the strawberries, rhubarb, 1/3 cup sugar, the vanilla and cloves in a medium saucepan over medium-high heat; cook, stirring occasionally, until broken down and thickened, 20 to 25 minutes. Remove from the heat and let cool to room temperature. (You can make the compote up to 2 days ahead; cover and refrigerate.)
Cut a 3-inch-wide slit into one side of each bread slice, cutting about three-quarters of the way through to make a pocket. Fill with the compote, reserving about 1/4 cup for topping.
Whisk the eggs, milk and the remaining 2 tablespoons sugar in a large baking dish. Add the stuffed bread and soak, about 5 minutes per side.
Melt the butter in a large nonstick skillet over medium heat. Add the stuffed bread and cook until golden brown and cooked through, 5 to 6 minutes per side, adjusting the heat if necessary. Top with the reserved compote and yogurt.
","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 57723,"Roasted Tomato Ketchup 3/4 pound ripe tomatoes, cored and quartered 2 tablespoons olive oil 1/2 medium onion, finely diced 1 clove garlic, finely diced 2 tablespoons cider vinegar 2 tablespoons brown sugar 1/8 teaspoon cinnamon 1/8 teaspoon allspice 11/2 tablespoons honey Kosher salt and freshly ground pepper Instructions: Preheat oven to 350 degrees. In a small bowl, toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast until soft, 10 to 15 minutes. Transfer the tomatoes to a food processor and process until smooth. Strain, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat until almost smoking, and saute the onion and garlic until translucent. Add the tomato puree, cider vinegar, brown sugar, cinnamon, allspice, and honey, and season with salt and pepper. Continue cooking, uncovered, stirring occasionally, until thick, about 20 minutes. May be refrigerated, covered, up to 2 days. ","[Barbera, Dolcetto, Tempranillo, Garnacha]" 57724,"Ricotta, Arugula and Grape Pizza with Pine Nuts and Lemon Zest One .25-ounce package active dry yeast 2 teaspoons sugar 1 cup all-purpose flour, plus more for flouring the work surface 1 cup whole-wheat flour 1 teaspoon kosher salt 2 tablespoons olive oil, plus more for coating the bowl 1/2 cup ricotta cheese 3 ounces baby arugula 1/2 cup red grapes, sliced in half 2 tablespoons pine nuts 1 lemon, zested Instructions: For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam. In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes. Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in the oil. Cover and set in a warm place until doubled in size, about 1 hour. Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F. Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza. For the pizza: Stretch the dough into a 12-inch circle or oval that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the crust is completely cooked through, 1 to 2 more minutes. Transfer the crust to a baking sheet and spread with the ricotta. Bake until the ricotta warms through and melts slightly, about 6 minutes. Top the warm pizza with the arugula, grapes, pine nuts and lemon zest. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 57725,"Baked Stuffed Lobster 1 (1 to 1 1/4 pound) lobster Seafood Stuffing, recipe follows 1 ounce fresh crabmeat 1 to 2 tablespoons lemon juice 1 tablespoon butter 3 ounces chopped haddock 2 scallops, quartered 6 to 8 whole Maine shrimp 1 ounce lobster meat 1 cup crackers, crumbled (recommended: Ritz) Lemon juice, for seasoning White wine, for seasoning Salt and freshly ground black pepper, for seasoning Instructions: Preheat the oven to 450 degrees F. Place a little water in a large pot and bring to a boil. Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the \inners\ (heart, guts, etc., but not meat). Steam the lobster for 7 to 10 minutes and then remove from the pot. Stuff the Seafood Stuffing in the lobster's opening and top with the crabmeat. Place the stuffed lobster, belly-side-up in a roasting pan. Add the lemon juice and a little water to the bottom of the pan to keep the lobster moist while cooking. Bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out. In a medium saucepan over medium heat, melt butter and then add all the seafood and saute until tender, about 3 to 5 minutes. Remove from heat and allow to cool. Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 57726,"Portable Cookie Sundaes Eight 1-ounce bags cookies 2 pints ice cream
Chocolate sauce and caramel sauce, for drizzling Canned whipped cream and sprinkles, for topping Instructions: Cut open the bags of cookies. Using a small scoop or melon baller, place 4 to 5 small scoops of ice cream into each bag. Drizzle over the chocolate and caramel sauces. Top with whipped cream and sprinkles, then serve. ","[Merlot, Cabernet Sauvignon, Moscato, Riesling]" 57727,"Lemony Pea Salad 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1 tablespoon red wine vinegar Kosher salt 3 tablespoons extra-virgin olive oil 3 tablespoons vegetable oil Kosher salt 2 pinches of sugar 1 pound sugar snap peas, trimmed 1/2 teaspoon red pepper flakes 1 pound snow peas, trimmed 2 cups arugula leaves Instructions: Make the dressing: Whisk the mustard, lemon juice, vinegar and a pinch of salt in a medium bowl. Slowly whisk in the olive oil and vegetable oil until smooth. Season with more salt. Make the salad: Fill a large bowl halfway with ice water. Set a colander in the ice bath. Bring a medium pot of heavily salted water to a boil; add a pinch of sugar. Add the snap peas and cook 2 minutes. Remove with a strainer or slotted spoon and transfer to the colander in the ice bath to stop the cooking. Drain the snap peas and spread out on a kitchen towel; pat dry. When ready to serve, transfer the snap peas to a large bowl and season with salt, the red pepper flakes and a pinch of sugar. Toss to blend. Add the raw snow peas and arugula and drizzle with the dressing; toss to coat. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 57728,"Spiced Apple Drop Cookies Crisco? Butter No-Stick Cooking Spray 1 (18.25 oz.) box Pillsbury? Reduced Sugar Yellow Cake 1/3 stick Crisco? Butter Shortening Sticks or 1/3 cup Crisco? Butter Shortening 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/8 tsp. ground cloves 1 cup peeled and shredded Granny Smith apple (about 1 large) 1 cup chopped walnuts 1 large egg 1/2 cup Pillsbury? Reduced Sugar Vanilla Frosting 1/4 tsp. ground cinnamon Instructions: HEAT oven to 375 degrees F. Spray cookie sheets with no-stick cooking spray. COMBINE cake mix and shortening in a medium bowl with an electric mixer at medium speed until a coarse meal forms. Sprinkle spices over mixture. Add apple, walnuts and egg, mixing on low speed until a smooth dough forms. Drop tablespoonsfuls of dough 2 inches apart on prepared cookie sheets. BAKE 11 to 13 minutes or until edges are light golden brown. Cool for 1 minute. Remove to cooling rack. PLACE frosting and 1/4 teaspoon cinnamon into the corner of a 1-quart resealable food storage bag. Knead to combine. Seal bag. Microwave 5 seconds on HIGH (100% power). Snip small edge off bag corner. Squeeze bag to drizzle cooled cookies with frosting. Sprinkle with additional ground cinnamon. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57729,"Biscotti Regina (Sesame Seed Cookies) 4 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 sticks butter, at room temperature 1 cup sugar 3 eggs 1 teaspoon vanilla extract 1 cup heavy cream 2 cups sesame seeds Instructions: Preheat oven to 350 degrees F. Combine the flour, baking powder and salt in a small bowl and set aside. Put the butter and sugar into the bowl of a mixer and cream until fluffy. Add the eggs, one at a time with the mixer running and beat until smooth. Add the vanilla and beat. Next, add the flour mixture and beat until well incorporated. To form the cookies, divide the dough in half and roll into logs 1-inch in diameter. Cut the logs into 3-inch lengths. Dip each piece of dough into the cream and then roll in the sesame seeds. Place the cookies on a baking sheet and place in the oven until golden brown, about 15 to 20 minutes. Let cool and serve. These will keep in an airtight container for up to 2 weeks. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 57730,"Brown Sugar Glazed Pineapple 1 to 2 medium size fresh pineapples 1/4 cup (packed) brown sugar Port, optional Instructions: Preheat the broiler. Remove skin and \eyes\ from pineapples and slice into 3/4-inch rounds; remove core if you wish or just thickly coat each slice with a layer of brown sugar. Set slices on a broiler pan. Place the pan under the broiler as close to the heat as possible and broil until the sugar is caramelized, about 3 minutes keep your eye on the pineapple to make sure it does not burn. Remove slices from the broiler pan and set on plates; garnish with drops of port wine if you wish. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 57731,"Potatoes Gratin: Food Network 2 pounds baking potatoes, peeled and sliced paper-thin 2 cups heavy cream 2 garlic cloves, split Leaves from 4 fresh thyme sprigs 3 tablespoons chopped fresh chives, plus more for garnish 1 cup grated Parmigiano-Reggiano Sea salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 57732,"Stuffed Squash with Herbed Goat Cheese 2 cups reduced-sodium chicken broth 3/4 cup quick cooking barley 2 acorn squash (about 1 1/2 pounds each), halved crosswise and seeded 2 teaspoons olive or vegetable oil 1 pound boneless, skinless chicken breast, cut into small pieces 1/2 cup chopped onion 1 green bell pepper, seeded and diced 1 teaspoon dried sage Salt and pepper, optional 4 tablespoons crumbled herbed goat cheese Instructions: Preheat oven to 425 degrees F. Heat the chicken stock in a small saucepan over medium-high heat. Add the barley and simmer until tender, about 8 to 10 minutes. Scoop the seeds from each squash half and place, cut sides up, in a microwave-safe baking dish. Cover loosely with plastic wrap and microwave on high for 5 minutes, or until flesh is tender. Meanwhile, heat the oil in a large saucepan over medium heat. Add chicken, onion, green pepper and saute 3 minutes. Add sage, salt and pepper, to taste, and cooked barley and stir to coat. Cook, stirring constantly, until chicken is cooked through and mixture is well-combined. Spoon barley mixture into each halved squash. Transfer stuffed squash to a foil-lined baking sheet or a baking dish and top with goat cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57733,"Everything Johnnycakes 2 tablespoons poppy seeds 2 tablespoons sesame seeds
1 tablespoon dried minced onion
2 teaspoons dried minced garlic
1 teaspoon pretzel salt or other coarse salt
1 teaspoon cracked black pepper
1 1/2 cups self-rising white cornmeal (see Cook's Note) 1 cup whole milk
1/3 cup vegetable oil, plus more for cooking
1 tablespoon sugar
1 large egg
1 cup creme fraiche (you can substitute sour cream)
Capers, for serving
12 ounces sliced gravlax (you can substitute smoked salmon) Thinly sliced red onion, for serving
Snipped fresh chives, for serving
Instructions: Preheat the oven to 200 degrees F. Set a cooling rack over a baking sheet and place in the oven to keep the johnnycakes warm. For the everything spice: Mix together the poppy seeds, sesame seeds, onion, garlic, salt and pepper in a small bowl and set aside. For the johnnycakes: Mix together the cornmeal, milk, oil, sugar and egg in a medium bowl. Heat a griddle or skillet over medium-high heat. Add 1 tablespoon oil to the pan once it is hot. Working in batches, drop spoonfuls of the batter onto the pan as you would for pancakes. Sprinkle immediately with some everything spice so it sinks into the cake and adheres. Cook until golden brown around the edges, about 2 minutes. Flip and continue to cook until golden around the edges, about 2 minutes. Remove to the cooling rack in the oven to keep warm and repeat with the remaining batter, adding more oil as necessary. When ready to serve, divide the johnnycakes among plates. Top each with several slices of gravlax, a spoonful of creme fraiche, some thinly sliced onions and capers and another sprinkle of everything spice. Garnish with some snipped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57734,"Chicago Corn Dogs Bites 2 quarts vegetable or canola oil 1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
2 teaspoons poppy seeds
1 teaspoon baking powder
1 teaspoon kosher salt
Freshly ground black pepper 1 large egg
1 1/4 cups buttermilk
Hot sauce, optional
One 13-ounce package all-beef mini cocktail franks, patted dry
Cherry tomatoes, sliced in half for garnish
Pearl onions, for garnish
Sport peppers, for garnish
Cornichons, cut in half lengthwise, for garnish
Celery salt, for sprinkling
Neon relish, for serving
Mustard, for serving
Instructions: Fill a deep pot with the oil and heat to 360 degrees F. Set a wire rack over a sheet tray. Meanwhile, combine the flour, cornmeal, sugar, poppy seeds, baking powder, salt and pepper in a large bowl. Whisk in the egg, buttermilk and hot sauce, if using. Place a 5-inch skewer halfway through the center of each cocktail frank. Dip the franks in the batter to coat, then place into the oil to fry until golden brown, 3 to 5 minutes. Remove with a slotted spoon or tongs to the wire rack. Repeat with the remaining franks and batter, being sure to return the oil to temperature between each batch. Stand a frank up, and onto the skewer thread a tomato, pearl onion, sport pepper and cornichon. Sprinkle with the celery salt. Serve with the relish and mustard. Repeat with the remaining skewers. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 57735,"Shortcut Coconut Cream Pie Two 3.4-ounce boxes instant coconut cream pudding mix 1 1/2 cups coconut milk, such as Silk
8 ounces whipped topping (3 cups)
One store-bought 9-inch graham cracker pie crust
1 cup store-bought toasted coconut chips Instructions: Combine the pudding mix and coconut milk in a large bowl and whisk until pale and smooth, about 2 minutes. Fold in 1 cup whipped topping until you see a marble effect, about 30 seconds. Pour into the crust, then smooth over with a spatula and refrigerate until set, about 3 hours. Top with the remaining 2 cups whipped topping and the coconut chips. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57736,"Lemon Grass Tea (Cerium Limao) 3 stalks fresh lemon grass (available at Asian and some supermarkets) (see Note) Raw sugar, honey, or other sweetener, as desired Twists of lemon (optional) Instructions: In a large teapot, combine the lemon grass with about 6 cups of rapidly boiling, fresh water. Cover the teapot with a thick towel and allow to steep for 5 to 10 minutes, or until very aromatic. Pour into teacups, sweeten and serve with a twist of lemon, if desired. ","[Chenin Blanc, Gewrztraminer, Riesling, Vinho Verde]" 57737,"Corn and Tomato Pizza 8 ounces prepared pizza dough, formed into a circle Olive oil, for brushing 1 ear of corn, kernels cut from the cob 1/4 cup grape tomatoes, sliced in half Fresh mozzarella slices, for topping 1 tablespoon very thinly sliced scallions (white ends) 2 fresh basil leaves, torn into pieces Instructions: Preheat a grill to medium-high heat. Place the pizza dough on the grill. Let cook for 1 minute, and then flip with tongs. Move to a cooler spot on the grill (about medium heat). Brush with the olive oil and top with the corn, tomatoes and mozzarella. Cover the grill and cook until the cheese melts and the dough is crisp, about 4 minutes. Top with the scallions and basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 57738,"Peanut Butter Cookies with Grape Jelly Ice Cream 1 vanilla bean, split 1 1/4 cups sugar 2 cups milk 2 cups heavy cream 9 egg yolks 1 cup Concord grape jelly 1 1/2 cups butter 2 cups oats 2 teaspoons baking soda 2 teaspoons salt 3/4 cup sugar 3/4 cup brown sugar 3/4 cup peanut butter 2 1/4 cups all-purpose flour 3 ounces butter 3/4 teaspoons salt 1/3 cup powdered sugar 1 cup peanut butter Instructions: To make the ice cream, split and scrape the seeds of the vanilla bean into the sugar and use your fingers to spread the seeds throughout. Bring milk, cream, and half of the sugar to a boil. Whisk the rest of the sugar with the yolks. Temper the yolks by gradually whisking in about 1/2 cup of the hot cream mixture. Whisk the tempered yolks back into the remaining cream and strain through a fine sieve or chinois. Chill. Process the ice cream in an ice cream maker according to manufacturer's instructions. When done, fold the grape jelly into the ice cream. Preheat the oven to 325 degrees F. To make the cookies, first melt butter, add oats and cook over medium heat until toasted, about 5 to 7 minutes. Chill. Cream the butter, baking soda, salt, and sugars until fluffy. Add peanut butter. Add oats, then flour on low speed. Roll out the dough to 1/4-inch thickness. Cut out desired shapes and place on sheet pan. Bake for 15 to 20 minutes until golden brown. To make the filling, cream all the ingredients together and chill. Spread filling on 1 cooled cookie, and top with another cookie to sandwich together. Continue for the rest of the cookies. Serve with a scoop of grape jelly ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 57739,"Bacon-Roasted Salmon on Baked Leeks with Cream and Mint 3 large leeks (about 1 pound) 1 tablespoon melted unsalted butter 1 tablespoon chopped fresh mint Pinch of salt Pinch of freshly ground black pepper 1 1/2 cups heavy cream 4 salmon fillets (7 to 8 ounces each) 1/4 teaspoon fine sea salt or table salt 3/4 teaspoon freshly ground black pepper 8 very thin slices of bacon, preferably applewood smoked Instructions: To prepare the leeks: Preheat oven to 350 degrees. Remove the heavy dark green leaves of the leeks, cut into 1/4-inch circles, and rinse well in cold water. You should have about 2 cups. Pour the melted butter into a small ovenproof casserole, add the leeks, mint, salt, and pepper, and pour over the heavy cream. Toss to distribute evenly. Bake in the oven for 25 minutes. Remove from the oven and keep warm. To prepare the salmon: Preheat the oven to 450 degrees. Season the salmon fillets with salt and pepper on both sides. Place 2 overlapping slices of bacon over each salmon fillet. Lightly oil a large heavy sheet pan and place the salmon on it and roast in the top part of the oven for 10 minutes for medium rare. The bacon should almost melt off. To serve: Spoon leeks and their sauce into the center of each of 4 serving plates and place the roasted salmon with bacon on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57740,"Pecan Pie 1 cup lard 2 tablespoons butter 2 cups flour 1 teaspoon salt 4 tablespoons cold water 1 cup corn syrup 1 cup granulated sugar 2 tablespoons butter, melted 1 teaspoon vanilla extract 3 eggs 1 1/2 cups chopped pecans Whipped cream, chopped nuts and mint, for garnish Instructions: In a large bowl, place the lard and butter. Add the flour and salt and rub together with fingers to form small balls. Add the cold water, 1 tablespoon at a time, mixing the flour mixture in between each tablespoon. Only add enough water until dough comes together in one large ball. Spread some flour on a piece of waxed paper and place the dough on it. Sprinkle some more flour on top of the dough and proceed to roll out the dough until desired thickness, about 1/8-inch thick. Fold the dough over once to make a half moon and again to make it a quarter moon. Remove the dough from the waxed paper and place into a 9-inch pie pan. Unfold the dough so that it covers the entire pan. Press dough gently into pan. Using a fork, crimp the edges of the dough along the edge of the pie pan and cut away excess dough with a pairing knife. Set the pie shell aside. Preheat the oven to 325 degrees F. In a bowl, combine the corn syrup, sugar, butter, vanilla, and eggs. Mix with a whisk until well incorporated. Place the pecans in the pie shell and pour mixture over nuts. Be careful not to overflow the shell. Bake the pie for 45 minutes. The pie should be firm and golden brown. Let pie cool before cutting. Pie may be garnished with whipped cream, nuts and mint. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 57741,"Mocha Mint Shake 1 cup (230 g) vanilla light or nonfat frozen yogurt or ice cream 1/4 teaspoon mint extract 2 tablespoons (30 ml) chocolate syrup 2 teaspoons instant coffee grinds 1/2 cup (120 ml) milk 1 cup (240 ml) ice cubes Instructions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 1 minute or until desired consistency is reached. Serve immediately. ","[Merlot, Cabernet Sauvignon, Zinfandel]" 57742,"The Miracle Boule 3 cups/375 g all-purpose flour, plus more as needed 1 1/4 teaspoons salt 1/4 teaspoon instant yeast Cornmeal, wheat bran or extra flour, as needed Instructions: Mix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups/375 ml water to blend. What you'll have is a wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a tea towel and let it rest in a warm place for at least 12 hours, and up to 24 hours. It's ready for the next step when the surface is dotted with bubbles. Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes. Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side down. Dust with more cornmeal, wheat bran or flour. (You need quite a lot because you want to be sure the dough doesn't stick to the towel). Cover and let rise for about 2 hours. When ready, the dough will be more than double in size. Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch oven (cocotte) inside to heat. When the dough is ready, remove the pot from the oven and turn the dough into it, seam-side up. (It will look messy, but this is OK.) Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57743,"Sunny\u2019s Fried Tuna Sticks with Wasabi Mayo Sauce 1/2 cup mayonnaise 1 tablespoon honey
   1 tablespoon soy sauce
   Zest of 1 lemon plus 1 tablespoon lemon juice
   1/2 teaspoon prepared wasabi paste
   One 10-ounce box extra-crispy tempura batter mix 1 1/2 cups cold seltzer, or as needed
   1 tablespoon soy sauce
   Two 1-inch-thick tuna steaks
   Kosher salt and freshly ground black pepper
   All-purpose flour, for dusting
   Peanut oil, for frying
   Everything bagel seasoning, for sprinkling, optional Instructions: For the sauce: In a medium bowl, mix together the mayonnaise, honey, soy sauce, lemon zest and juice and wasabi. Taste--it should be salty, sweet and a bit tangy. Balance the seasoning if needed. Refrigerate. For the tuna: In a large bowl, mix together the tempura batter, cold seltzer and soy sauce. You want the batter to have a pancake-like consistency; you may not need all the seltzer. Set aside in the refrigerator. Slice the tuna against the grain into 3/4- to 1-inch-thick sticks. You should be able to make 4 to 5 sticks from each tuna steak. If using skewers (not needed), push one down the center of each. Dust each tuna stick all over with salt and pepper, then some flour. Transfer to a baking sheet lined with parchment paper and freeze for 30 minutes. Meanwhile, add enough oil to a pot to deep-fry the fish sticks and heat to 375 degrees F. When ready to fry, remove the batter from the refrigerator and the floured tuna from the freezer. Check all sides to make sure the flour is still dusty and not soaked in; sprinkle with flour again if needed, then dip into the batter and fry until golden, about 2 1/2 minutes. Remove and season immediately with everything bagel seasoning or a pinch of salt. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57744,"Orange Chicken 1/2 cup (118 ml) oyster sauce 1/2 cup (95 g) sugar
3 ounces (90 ml) orange juice
3 ounces (90 ml) rice wine vinegar (unseasoned)
1 tablespoon (7 g) cornstarch, mixed into the rice wine vinegar as a slurry
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) hoisin sauce
1 1/2 teaspoons sweet paprika
1 drop red food coloring, optional
3 cups broccoli florets Kosher salt
1 1/2 quarts (1.8 L) vegetable oil, for deep frying 2 pounds (900 g) boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
2 1/2 cups (335 g) tempura flour
2 tablespoons vegetable oil, such as canola or grapeseed 1 1/2 teaspoons chopped garlic 1 1/2 teaspoons minced, peeled fresh ginger Fried chicken pieces, from above
2 to 3 scallions, cut on the bias into 2-inch lengths 1/2 yellow onion, cut into large dice
Orange Chicken Sauce, from above
Fried Rice, recipe follows, or steamed rice, for serving 3 tablespoons vegetable oil, such as canola or grapeseed 3 large eggs, lightly beaten
4 cups day-old long-grain or jasmine rice
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon powdered chicken bouillon
2 to 3 scallions, chopped
1/2 teaspoons white pepper, optional
Instructions: For the sauce: Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium. Whisk gently as it comes to a simmer. Allow to simmer, keep whisking for about 5 minutes until the sauce thickens. Remove from heat and reserve. For the broccoli: Place the broccoli florets in a microwave-safe bowl with 1/4 cup water. Season with kosher salt and cover with plastic wrap. Microwave on high for 3 minutes. Hold for assembly.
For the chicken: Heat the oil in a 4-quart Dutch oven to 375 degrees F using a deep-fry thermometer. Rinse the chicken in cold water and pat dry. Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shake off the excess. Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter. Fry in batches until golden brown and crispy, 6 to 8 minutes. Drain on paper towels or a rack.
To assemble: Heat a large skillet to high and add the vegetable oil. When you see the first wisps of white smoke, stir in the garlic, ginger and fried chicken pieces and cook, stirring, for about 30 seconds. Add the scallions, onion and Orange Chicken Sauce and allow to coat and simmer. Cook, folding all the ingredients until they are well coated, about 2 minutes. Serve over fried rice or steamed rice, with the steamed broccoli.
In a large skillet, heat the oil until a wisp of white smoke appears. Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle. Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don't be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is still fluffy. Fold in the scallions and white pepper and cook for an additional minute. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57745,"Sauteed Corn Elotes 1/4 cup unsalted butter, at room temperature 1/2 teaspoon cayenne 4 ears corn, shucked and cleaned
Canola or rice bran oil, for sauteing 1/4 cup fresh cilantro leaves, chopped
1/4 cup grated Parmesan
Juice of 2 limes
Kosher salt Instructions: To make compound butter, mix the butter and cayenne. Set aside at room temperature. Cut the kernels from the cobs and discard the cobs. Heat a nonstick saute pan over medium-high heat and add a few teaspoons of oil. Add the corn and saute for 2 minutes. Add a few tablespoons of the compound butter, depending on spice preference, and cook for another 2 minutes. Add the cilantro, Parmesan, lime juice and a pinch of salt. Toss to coat. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 57746,"Pierogies Stuffed with Gruyere and Ham 2 cups peeled and diced Yukon gold potatoes 2 cloves garlic
1 teaspoon sea salt 1/2 cup heavy cream
1/2 stick (4 tablespoons) unsalted butter
Kosher salt and freshly ground black pepper
1 cup minced smoked ham 1/2 cup diced Gruyere
3 tablespoons unsalted butter 1 tablespoon minced fresh chives
2 cups all-purpose flour, plus more for dusting 1 large egg
1/4 cup sour cream, plus additional for garnish
1 teaspoon kosher salt 2 tablespoons olive oil
Instructions: For the mashed potatoes: In a Dutch oven or heavy-bottomed pot, add the potatoes, garlic, sea salt and 1 quart cold water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Discard all but 1/2 cup water. Transfer the potatoes and garlic to a bowl. Add the cream and butter and use an immersion blender to create a mash; don't overblend. Season with kosher salt and pepper. For the pierogies: Mix 1 cup of the prepared mashed potatoes with the ham, Gruyere, 2 tablespoons butter and the chives. (Reserve any remaining mashed potatoes for another use.) Add the flour, egg, 1 tablespoon butter, sour cream, kosher salt and 1 cup cold water to a food processor. Mix the dough gently until it turns into a ball and let rest 1 hour or up to overnight in the refrigerator. Remove the dough from the refrigerator and roll out the dough to 1/8-inch thick. Cut out 3-inch rounds. Brush the dough with a bit of water, then add 2 teaspoons potato-ham mixture. Fold the dough in half and seal the edges with a fork. Repeat with the remaining dough and filling. Fill a high-sided saute pan with salted water and bring to a simmer. Add the pierogies and gently simmer the pierogies for 2 minutes, drain and dry. Add the remaining 2 tablespoons butter plus the olive oil to a large cast-iron skillet and heat over medium-high heat. Once the butter has melted, add the pierogies and cook until golden on both sides, about 5 minutes total. Remove and drain on a paper towel-lined plate. Serve with sour cream on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 57747,"Green Beans with Mustard 12 ounces brown mustard seed 8 fluid ounces red wine vinegar 12 fluid ounces unsweetened red grape juice 1 tablespoon salt 2 teaspoons cumin seeds, freshly ground 2 ounces flaked almonds 3 ounces pine nuts 1 pound green beans 2 tablespoons mustard oil 1/2 small fresh green chilie, seeded and finely chopped 1 large clove garlic, crushed 1 teaspoon Roman mustard Salt (preferably Maiden salt) 1/2 teaspoon ground mustard seed 1/2 teaspoon cumin seed Instructions: To make about 1 1/2 pints of Roman mustard combine the mustard seed, vinegar and grape juice, and mix in the salt and cumin. Leave to soak, covered but not sealed for 36 to 48 hours. Put into a food processor and whiz for 1 to 2 minutes or until coarsely ground, then add the almonds and pine nuts and whiz very briefly until they are completely broken up, not over-processed. Top and tail the beans, then slice them into 1-inch pieces diagonally. Cook in boiling salted water for 5 to 10 minutes, depending on their age. They should be tender but still have a slight bite. Drain. Heat 1 tablespoon of the oil in the empty pan. Blend the chili, garlic, and mustard together with a pinch of salt. Add to the pan and stir-fry for 30 seconds. Add the beans and stir thoroughly over a very low heat. In a small pan heat the remaining oil, add the mustard seed and cumin, and cover. Cook until they start to splutter. Pour over the beans and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57748,"Nana's Chicken Seafood Gumbo 1/2 cup vegetable oil 1/2 cup all-purpose flour 1 celery stalk, chopped 1 yellow onion, chopped 1 green bell pepper, chopped 2 cloves garlic 8 cups chicken stock 1/4 cup ketchup 2 large tomatoes, diced 1 pound sliced okra 1 cup chopped cooked chicken 1 pound lump crabmeat 1 pound large shrimp 1/2 lemon, juiced Dash hot sauce (recommended: Tabasco) Dash Worcestershire sauce Instructions: In a heavy Dutch oven, heat oil. Add the flour and stir and cook until the mixture darkens to a brown color, about the shade of peanut butter. Add the celery, onion, green bell pepper and garlic and saute until tender. Whisk in chicken stock, add the ketchup, chopped tomato, and okra. Let simmer for 2 1/2 hours. About 10 minutes before serving time add cooked chicken, crabmeat and shrimp and simmer. Add lemon juice, hot sauce and Worcestershire. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 57749,"Whole Roasted Bass 1 (8 pound) whole sea bass, eviscerated and all outside fins and scales removed 2 tablespoons herb oil, recipe follows Salt and pepper 1/4 cup chopped parsley leaves 1/4 cup chopped chervil leaves 1/4 cup chopped basil leaves 1/4 cup chopped thyme leaves 1 quart blended olive oil Instructions: Score the flesh of the fish from top to belly to 5 equal incisions from head to tail. Repeat this process on both sides. Season with salt and pepper on both sides and in the cavity. Make sure the seasoning is inside the incisions. Repeat this process with the herb oil. Place the fish on the barbecue and grill for about 15 minutes on each side. Be careful when turning the fish over and removing from the grill. The fish will be more delicate when it is cooked. For maximum flavor brush the fish with herb oil as soon as you remove it from the grill. Combine all ingredients. This can be prepared in advance and used for multiple recipes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57750,"Poached Pears 1 1/2 cups sugar 1 cinnamon stick Peel from 1/2 orange Juice of 1/2 orange 8 small pears Quick Chocolate Sauce, recipe follows 1/3 cup heavy cream 2/3 cup semi-sweet chocolate chips Instructions: In a medium saucepan, bring 4 cups water, sugar, cinnamon stick, orange peel, and orange juice to a boil. Peel the pears, leaving the stem intact. Core the pears from the bottom using a corer or vegetable peeler. Add the pears to the simple syrup, and reduce the heat to a simmer. Cook until the pears are tender, but not mushy, about 15 minutes. Chill the pears in the syrup. Place the pear standing up on a dessert plate and drizzle with the chocolate sauce. Place the chocolate chips in a small bowl. Heat the heavy cream to hot, but not boiling in the microwave, about 15 to 20 seconds. Pour over the chocolate chips and let sit undisturbed for 5 minutes. Mix until smooth and serve. ","[Burgundy, Moscato, Riesling, Port]" 57751,"Stewed Chicken: Kota Kokinisti 3 tablespoons olive oil 1 (2 to 3 pound) chicken, cut into 8 pieces 1 teaspoon ground cinnamon Kosher salt and freshly ground black pepper 2 onions, roughly chopped 3 cloves garlic, minced, plus 2 cloves, whole 4 ounces dry white wine 2 cups water 6 ounces tomato paste 1 cup mizithra Serving suggestion: Cooked rice or cooked orzo. Instructions: Heat oil in a large skillet on high heat. Sprinkle chicken with cinnamon, salt, and pepper, brown on all sides, and set aside. Turn the heat to medium-high, add the onions and minced garlic, and cook for 3 minutes, stirring continuously. Add the wine to remove the particles from the bottom of pan and reduce until almost dry. Add water, tomato paste, and whole garlic cloves. Add chicken, cover, and simmer for 1 hour or until chicken is cooked through. Add water as needed. Served best over rice or orzo. Top with mizithra. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 57752,"Ginger Spice Cookies 3 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon fine salt 1 tablespoon ground ginger 2 teaspoons ground cinnamon 2 teaspoons ground allspice 1/2 teaspoon finely ground black pepper 1 cup unsalted butter, room temperature cut into pieces 1 cup superfine sugar 2/3 cup molasses, preferably sorghum 2 tablespoons prepared ginger juice 3 tablespoons egg white powder 2 cups confectioners' sugar Food coloring, sprinkles, candies, or colored sugars, optional Instructions: ; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57753,"Red Beef Chili 7 tablespoons canola or vegetable oil 4 pounds bottom round beef, cut into 1/2 -inch cubes Kosher salt and freshly ground black pepper 2 tablespoons ground cumin One 12-ounce bottle dark beer 1 large red onion, finely diced 4 cloves garlic, finely chopped 1 teaspoon seeded and chopped habanero 1 Thai bird cl, seeded and chopped 1/2 jalapeno, seeded and chopped 1/2 poblano, seeded and chopped 1 tablespoon ancho cl powder 1 tablespoon cascabel cl powder 1 tablespoon chipotle pepper puree 1 tablespoon pasilla cl powder 1 teaspoon New Mexican cl powder 5 cups homemade chicken stock, canned low-sodium broth or water One 16-ounce can whole tomatoes, drained and pureed 2 tablespoons finely chopped semisweet chocolate 2 tablespoons maple syrup, or more as needed 1/2 tablespoon cumin seeds 1/2 cup Mexican crema or creme fraeche Kosher salt and freshly ground black pepper Instructions: Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside. In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho cl pepper, cascabel cl powder, chipotle pepper puree, pasilla cl powder and New Mexican cl powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes. Puree with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema. Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper. Place in a squeeze bottle for serving. ","[Syrah, Malbec, Tempranillo, Garnacha]" 57754,"Naw Mai Fan 1 ounce dried shiitake mushrooms 2 cups glutinous rice (sushi rice) 2 3/4 cups cold water 2 teaspoons salt 1/3 cup rice wine vinegar 1 teaspoon grapeseed oil 1 pound Chinese sausage 1/2 cup coconut milk 1 tablespoon black soy sauce 1 tablespoon oyster sauce Salt and freshly ground black pepper 6 scallions, white and tender green parts only, sliced on the diagonal Instructions: Add mushrooms to a bowl and cover with 1 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a medium saucepot and set aside briefly. For the rice, rinse rice in strainer under cold water. Add rice, 2 3/4 cups cold water and salt to the saucepot containing the mushroom soaking liquid. Cover and let soak for 30 minutes. Remove lid, then turn heat to medium and bring to a boil. Reduce heat to low, cover and cook for 15 minutes without removing the lid. Transfer to a mixing bowl, stir in vinegar, and cover with a clean damp kitchen towel and keep at room temperature. Heat grapeseed oil over medium-high heat in a saute pan. When the oil begins to shimmer, brown all sides of the sausage. Pour most of fat from pan and return to stovetop. Reduce heat to medium, stir in coconut milk, soy sauce, and oyster sauce. Cover and let cook for 15 to 20 minutes until the sausage is cooked through. Remove sausage and let rest. Then slice on the bias. Return sausage to pan, add cooked rice, and stir to combine. Season, to taste, with salt and pepper if needed. Garnish with scallions. ","[Chardonnay, Gewrztraminer, Pinot Grigio, Sparkling Shiraz]" 57755,"Strawberry Shortcake Buttermilk Biscuits 3 cups flour 4 teaspoons baking powder 1 teaspoon baking soda 1/3 cup sugar 1 1/2 teaspoons salt 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated 1 cup buttermilk 2 tablespoons heavy cream 1/4 cup turbinado sugar Strawberry Filling 8 cups strawberries (about 2 pounds), rinsed, stemmed, and sliced 1/4 cup sugar 1 tablespoon fresh lemon juice Whipped Cream 2 cups heavy whipping cream 1 tablespoon sugar 1 teaspoon vanilla extract Instructions: For the biscuits: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, pastry cutter, or your fingertips incorporate the chilled butter pieces into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened. On the prepared baking sheet, drop 1/3 cup dough for each biscuit, spacing the mounds about 2-inches apart. Brush with heavy cream, and sprinkle with sugar. Bake until the biscuits are golden brown on top, about 15 to 20 minutes, or until a tester comes out clean. Place the sliced strawberries in a large bowl. Add the lemon juice, and sugar and gently toss. Let the berries macerate for 30 minutes until the juices develop. For the whipped cream: Just before serving, whip the heavy cream using an electric mixer with the sugar, and vanilla extract until it holds soft peaks. To serve the biscuits: Slice the biscuits in half horizontally. Place the bottoms of the biscuits on plates, and divide the prepared berries and a spoonful of whipped cream evenly among the biscuits. Cover with the top portion of the biscuit and serve alongside additional berries and juices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57756,"Peanut Butter-Chocolate Protein Bars Coconut oil, for the pan 1 pound pitted Medjool dates
1 cup unsalted roasted peanuts
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt
4 large egg whites
Instructions: Preheat the oven to 325 degrees F. Line a 9-inch-square baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Brush with coconut oil. Add the dates and peanuts to a food processor and process until finely ground and sticky. Add the cocoa powder, salt and egg whites and process until combined.
Press the mixture into the prepared pan and bake until the surface has lightened in color and is no longer shiny, about 20 minutes. Let cool for 20 minutes in the pan, then chill in the refrigerator until firm, about 2 hours. Lift out of the pan using the foil and cut into 16 squares. Store in the refrigerator for up to 1 week. ","[Syrah, Zinfandel, Malbec, Tempranillo]" 57757,"Watermelon Mojitos 8 watermelon chunks, seeds removed Juice of 4 limes 8 teaspoons sugar 4 handfuls mint leaves, plus more for garnish 8 ounces white rum Ice Ginger ale, chilled, for topping Instructions: For each drink, muddle 2 watermelon chunks with the juice of 1 lime and 2 teaspoons sugar in a glass. Stir in a handful of mint leaves, then add 2 ounces white rum and ice to each glass. Top each drink with ginger ale and garnish with more mint. ","[Crisp whites such as Sauvignon Blanc, Pinot Grigio, and Albari?o]" 57758,"Hairy Daddy Longlegs Cupcakes Chocolate cupcake Canned chocolate icing Chocolate sprinkles (hair) 2 pieces eye-type candy (for example, a licorice dot candy) Clean scissors Ruler 1 package black string lace licorice (legs) Instructions: Frost the cupcake with chocolate icing and cover with sprinkles. Press the eyes into place. Use scissors to cut 8 (4-inch) pieces of licorice for the legs. Holding all of the legs together in a bunch, bend them in 1/2 and crease. Push the end of each leg into the cupcake. ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 57759,"Spicy Carrot Sambal 2 tablespoons vegetable oil 6 whole cloves garlic, peeled 1 jalapeno, minced with seeds 2 tablespoons sugar 1 tablespoon freshly squeezed lime juice 2 teaspoons fish sauce 8 ounces carrots, peeled and grated 1 scallion (white and green parts), thinly sliced 3 tablespoons chopped fresh cilantro leaves Instructions: Put the oil, garlic, and jalapeno in a small skillet over medium heat and cook, stirring, until the garlic is lightly browned and fragrant, about 5 minutes. Put the sugar in a bowl and stir in the garlic mixture; cool. Add the lime juice and fish sauce and stir to dissolve the sugar completely. Add the carrots, scallion, and cilantro and toss. Serve immediately or refrigerate in a tightly sealed container for up to 3 days. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 57760,"Beer-battered Asparagus with Garlic Aioli 1 bunch medium asparagus, ends trimmed 2 cups buttermilk 2 eggs, separated 3/4 cup beer, lager or pale ale 3/4 cup all-purpose flour 3/4 cup white cornmeal 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 4 cups peanut oil Sea salt Garlic Aioli, recipe follows 1 cup mayonnaise 1/3 cup fresh lemon juice 1/2 tablespoon Dijon mustard 1 lemon, zested 4 tablespoons finely minced garlic 1 tablespoon minced fresh tarragon leaves 1/4 teaspoon black pepper 1/8 teaspoon cayenne pepper Salt Instructions: In shallow pan, soak asparagus in buttermilk 12 to 24 hours. Remove from buttermilk, but do not rinse. In a large bowl, combine well the egg yolks, beer, flour, cornmeal, salt, cayenne pepper and black pepper. In large deep sided pot, heat oil to 350 degrees F. Meanwhile, in a large clean bowl with an electric mixer, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter mixture. Dip spears, 1 at a time into batter, then carefully lay in oil. Do not overcrowd pan. Fry in batches, if necessary. Fry for 2 to 3 minutes, turning the spears with tongs to ensure even cooking. Drain on a paper towel-lined plate. Sprinkle with sea salt, to taste. Serve immediately with Aioli. In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57761,"Grilled Soft Shell Crab Sandwich with Red Slaw and Yellow Tomatoes 1/4 cup ketchup 2 tablespoons red wine vinegar 1 teaspoon celery salt 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/8 teaspoon ground cayenne 1/2 small head white cabbage, finely chopped 4 large or 8 small soft shell crabs, cleaned 1/4 cup canola oil Kosher salt and freshly ground black pepper 4 soft buns, buttered if desired, and grilled 2 yellow tomatoes, cut into 1/4-inch-thick slices Instructions: For the slaw: Whisk together the ketchup, red wine vinegar, celery salt, kosher salt, black pepper and cayenne in a large bowl. Add the cabbage and toss to combine. Cover and refrigerate for at least 1 hour and up to 24 hours before serving. Taste for seasoning just before serving. For the crabs: Heat a charcoal or gas grill to high heat direct grilling. Brush both sides of the crabs with oil and sprinkle with salt and pepper. Grill until the crabs are just firm to the touch, 2 to 4 minutes per side, depending on the size. For assembly: Place 1 large or 2 small crabs on the grilled buns, top with a large spoonful of coleslaw and 2 slices of tomatoes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 57762,"Mini Key Lime Pies with Cinnamon Toast Crunch Crust 2 1/2 cups Cinnamon Toast Crunch cereal 4 tablespoons unsalted butter, melted 1 tablespoon packed dark brown sugar 3 cups sweetened condensed milk (from three 14-ounce cans) 1/2 cup sour cream 1 1/2 teaspoons grated Key lime zest* 1/2 cup freshly squeezed Key lime juice* 1/2 cup heavy whipping cream 1 1/2 teaspoons confectioners? sugar 1/4 teaspoon pure vanilla extract 1 teaspoon grated Key lime zest*, plus more for topping *Note: Regular limes work fine. #NotBougie Instructions: To make the crust: Preheat the oven to 350 degrees F. In a food processor, pulse together the cereal, butter and brown sugar until crumbly. Pack about 1/4 cup of the crust mixture into each of six 5-inch mini pie plates and place on a baking sheet. Bake until the crusts are lightly toasted, about 10 minutes. To make the filling: While the crusts bake, whisk together the condensed milk, sour cream, lime zest and lime juice in a bowl. As soon as the crusts come out of the oven, carefully pour in the filling (about 1/2 cup in each) and place them back in the oven. Bake until the filling starts to set, about 10 minutes. Carefully remove the pies from the oven and let cool to room temperature, then refrigerate until chilled all the way through, at least 1 hour, though overnight is best. To make the whipped cream: Combine the heavy cream, confectioners? sugar, vanilla and lime zest in a bowl and beat with a whisk or an electric mixer until the heavy cream forms soft peaks when the whisk is lifted out of the bowl, about 4 minutes. (Or use a stand mixer with the whisk attachment?this will make things go much faster, so watch it carefully.) Spoon the whipped cream on top of the pies and top with more lime zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57763,"Grilled Fillet of Grouper with Roasted Cipollini and Tomatoes 1 cup/250ml olive oil 12 cloves garlic, peeled 3 tablespoons/45ml olive oil 4 cloves garlic, minced 4 sprigs fresh rosemary, minced 4 sprigs fresh thyme, minced 1 red cl pepper, minced 2 pounds/1kg fresh grouper fillet, with skin Salt and freshly ground black pepper 1 tablespoon/15ml olive oil 24 cipollini onions 24 cherry tomatoes 2 tablespoons/30ml butter Salt and freshly ground black pepper A handful Preserved Lemons, recipe follows, finely chopped 1 tablespoon/15ml olive oil A handful fresh cilantro A handful fresh parsley 8 lemons 3 cups/750ml coarse salt 1 1/2 cups/375ml lemon juice 1 tablespoon/15ml peppercorns 4 fresh kaffir lime leaves Instructions: For the garlic confit: Heat the oil and garlic in a small saucepan over low heat until the garlic is tender, about 30 minutes. Set aside.
For the grouper: In a mortar and pestle, mix 1 1/2 tablespoons oil with the garlic, rosemary, thyme and cl. Rub the mixture over the fish and cover with plastic wrap. Refrigerate for 1 hour. Preheat the oven to 350 degrees F (180 degrees C).
Heat the remaining 1 1/2 tablespoons oil in a skillet over medium-high heat. Sprinkle the fish with salt and pepper, then sear on the skin side until crisp and golden brown, about 5 minutes. Continue cooking in the oven until the flesh is flaky, about 25 minutes.
For the roasted cipollini and tomatoes: Heat the oil in a medium pan over medium-high heat. Add the cipollini and cook until tender, about 15 minutes. Add the tomatoes and garlic confit without the oil (just the garlic cloves). Cook over high heat until the cipollini are golden brown, about 5 minutes. Add the butter and season with salt and pepper.
To serve, transfer the grouper to a platter, top with preserved lemons and drizzle with olive oil. Spoon the roasted cipollini and tomatoes on top of the fish. Garnish with the cilantro and parsley. Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 57764,"Flourless Chocolate Almond Cake Nonstick cooking spray, for spraying the pan 8 ounces semisweet chocolate
3/4 cup coconut oil
1 1/3 cups almonds
2 cups cooked quinoa
1 cup coconut sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 cup coconut milk
1 teaspoon vanilla extract
4 large eggs
8 ounces semisweet chocolate 1 cup coconut milk
1 cup raspberries, for garnish
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray. Place a medium saucepot on medium heat and bring 2 1/2 cups of water to a simmer. Place a medium bowl on top of the saucepot and add the semisweet chocolate and coconut oil. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut oil, 7 to 10 minutes. Remove the chocolate mixture from the heat and set aside. Leave the saucepot with the water on the stove. Place the almonds in a food processor and grind until a powdery consistency is reached. Transfer the almonds to a large bowl and add the quinoa, coconut sugar, baking powder, cinnamon and baking soda. Stir to combine the dry ingredients, then add the melted chocolate mixture, coconut milk, vanilla and eggs and mix until fully incorporated. Pour the cake batter into the prepared pan and bake until a toothpick or cake tester inserted into the center comes out clean, 50 to 55 minutes. Let cool slightly. For the ganache: Reheat the water in the saucepot over medium heat to bring to a simmer. Place another medium bowl over the water and add the semisweet chocolate and coconut milk. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut milk. Drizzle the ganache over the cake, top with raspberries and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 57765,"Base Vinaigrette 1/4 cup red wine vinegar 1 teaspoon minced shallots
1/4 cup plus 2 tablespoons canola oil
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: In a medium mixing bowl, whisk together the vinegar, shallots and 1 teaspoon water. Slowly stream in the oils while whisking. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 57766,"Penne with White Beans and Smoked Pork Kosher salt 6 ounces mezze penne (about 1 1/2 cups) 2 tablespoons extra-virgin olive oil, plus more for drizzling 4 cloves garlic, thinly sliced 8 fresh sage leaves 1 onion, finely chopped 1 stalk celery, finely chopped 1 carrot, finely chopped Freshly ground pepper 1 smoked pork chop (about 8 ounces), meat chopped 1 15-ounce can white beans, not drained 1 cup low-sodium chicken broth 1/2 cup chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Meanwhile, heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and sage and cook until the garlic is light golden and the sage is wilted, about 2 minutes. Add the onion, celery and carrot and season with salt and pepper. Cook, stirring occasionally, until almost tender, about 6 minutes. Add the pork, beans with their liquid and the chicken broth; bring to a boil. Reduce to a gentle simmer and cook until the vegetables are tender, about 5 minutes. Add the pasta and 1/2 cup cooking water to the bean mixture. Stir to combine, adding more cooking water as needed to thin the broth. Season with salt and stir in the parsley. Divide among bowls, drizzle with olive oil and season with pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 57767,"Tiered Chocolate Buttercream Cake 3 1/2 cups all-purpose flour 2 cups good cocoa powder 1 tablespoon baking soda 1/2 teaspoon kosher salt 1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 1/3 cups granulated sugar 1 1/3 cups light brown sugar, packed 4 extra-large eggs, at room temperature 4 teaspoons pure vanilla extract 2 cups buttermilk, at room temperature 1 cup sour cream, at room temperature 1/4 cup brewed coffee Chocolate Buttercream Frosting, recipe follows 1 pound bittersweet chocolate 12 ounces semisweet chocolate 3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature 1 1/2 cups granulated sugar 1/4 teaspoon cream of tartar 3/4 teaspoon kosher salt 1 1/2 pounds unsalted butter, at room temperature 3 teaspoons pure vanilla extract 3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water 3 tablespoons dark rum, optional Instructions: Preheat the oven to 350 degrees F. Butter 1 (4 by 3-inch) cake pan, 1 (6 by 3-inch) cake pan and 1 (8 by 3-inch) cake pan. Line the bottoms with parchment paper, and butter and flour the pans. Sift the flour, cocoa, baking soda, and salt together in a medium bowl. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended. Divide the batter between the 3 pans and smooth the tops with a spatula. Bake on the middle rack of the oven as follows: for the 4-inch pan 45 to 50 minutes, or until a toothpick comes out clean; for the 6-inch pan 70 to 75 minutes, or until a toothpick comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes each on a cooling rack, carefully remove from the pans and allow to finish cooling. Place the 8-inch cake on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the 6-inch cake in the center of the top of the 8-inch cake, flat-side up, and frost the top and sides. Place the 4-inch cake in the center of the top of the 6-inch cake, flat side down. Frost the top and sides of that layer with buttercream. Spread any remaining buttercream over the cake evenly. Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature. Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak. Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 57768,"Hot and Sweet Orange Salad 3 cups baby arugula 4 navel oranges, peeled and sliced 1/4-inch thick 1 Fresno cl pepper, very thinly sliced with seeds
1/2 small red onion, very thinly sliced 4 sprigs fresh tarragon, leaves stripped and coarsely chopped 3 tablespoons EVOO
Kosher salt and freshly ground pepper Instructions: Put the arugula on a platter. Arrange the orange slices in overlapping layers over the arugula, allowing some of the leaves to peek through. Scatter the cl pepper, onions and tarragon on top. Drizzle with the EVOO and sprinkle with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 57769,"Rio Grande Egg Puffs 1 tablespoon vegetable oil 2 tablespoons minced onion 2 garlic cloves, minced 3/4 cup ground dried mild red cl, preferably New Mexican, or ancho 1/2 teaspoon salt or more 6 large eggs 6 tablespoons unbleached all-purpose flour Scant 1/2 teaspoon baking powder 1/2 teaspoon salt Vegetable oil, for pan frying Instructions: For the sauce, warm the oil in a large saucepan over medium heat. Add the onion and garlic and saute until soft, about 3 minutes. Stir in the cl, breaking it into lumps. Gradually pour in 1 quart of water, stirring to combine. Bring the sauce to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, stirring occasionally, until it coats a spoon thickly. (The sauce can be made several days ahead, then cooled, covered, and refrigerated. Reheat before proceeding.) Separate the eggs, placing the whites in a nonplastic mixing bowl and the yolks in a separate medium bowl. Whisk the yolks lightly, just to combine, then add the flour, baking powder, and salt. Beat the egg whites with a mixer on high speed until they are stiff but not dry. Gently fold the yolk mixture into the egg whites. It's fine to have a few streaks remaining. Heat 1-inch of oil to 375 degrees F in a large skillet or Dutch oven. Drop a large spoonful of the batter gently into the oil. Within seconds it should puff up to be about double in size. Fry briefly until golden-brown and crisp, turning as needed to cook evenly. Remove with a slotted spoon and drain. Cut into the fritter to verify that is has cooked through but is still moist with a nearly melting center. Adjust the oil temperature a bit if necessary to get the desired result. Fry the remaining fritters a few at a time until all the batter is used. Spoon cl sauce on a platter and arrange the fritters over it. Serve immediately, passing any remaining sauce separately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 57770,"Eggs Sardou 1 tablespoon distilled white vinegar Sauteed Spinach, recipe follows Hollandaise Sauce, recipe follows 2 ounces prosciutto or Serrano ham, cut into thin chiffonade Essence, recipe follows, for garnish Chopped chives, garnish 1 tablespoon unsalted butter 4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use Salt and pepper 4 large eggs 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Olive oil, for sauteing 1 pound fresh spinach, tough stems removed and washed well 1 teaspoon minced garlic Salt and freshly ground pepper 3 egg yolks 2 teaspoons water 1/2 cup clarified butter, or 1 stick unsalted butter, melted 1 1/2 teaspoons fresh lemon juice 1/4 teaspoon salt Pinch cayenne Instructions: In a skillet, melt the butter over medium-high heat. Add the artichoke hearts and a pinch of salt and pepper and cook, stirring, until just warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm. Into a large saute pan or deep skillet, pour about 2 inches of cold water and the vinegar. Bring to a simmer over high heat, then reduce the heat so that the surface of the water barely shimmers. Break the eggs into individual saucers, then gently slide them 1 at a time into the water and with a large spoon, lift the whites over the yolks. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel soft when gently touched, 3 to 4 minutes. Remove the eggs with a slotted spoon, and place on a large plate. Arrange the warm artichoke hearts on each of 4 plates and top with the spinach. Lay 1 egg on top of each bed of spinach and drizzle with warm Hollandaise sauce. Garnish with the chopped prosciutto, Essence, and chives and serve immediately. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Heat olive oil in a large skillet over medium-high heat. Add spinach and garlic and saute, stirring, until wilted, 1 to 2 minutes. Season with salt and freshly ground pepper. Remove from the heat and adjust the seasoning, to taste. Serve hot. In the top of a double boiler or in a large bowl set over a pot of simmering water, whisk the egg yolks with the water until the egg yolks are thick and pale yellow, removing from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly to thicken. Add the remaining ingredients and whisk well to blend. Adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57771,"Salmon With Warm Tomato-Olive Salad 5 tablespoons extra-virgin olive oil, plus more for brushing 1 tablespoon plus 1 teaspoon red wine vinegar 1 tablespoon honey 1/4 teaspoon red pepper flakes Kosher salt 4 6-ounce salmon fillets (about 1 1/4 inches thick) 1 clove garlic, coarsely chopped 1/2 cup coarsely chopped pitted kalamata olives 2 medium beefsteak tomatoes, cut into 1-inch chunks 1 cup sliced celery (inner stalks with leaves) 1/4 cup roughly chopped fresh mint Instructions: Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Whisk 2 tablespoons olive oil, 1 teaspoon vinegar, the honey, red pepper flakes and 1 teaspoon salt in a small bowl. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze. Broil until golden brown and just cooked through, 4 to 6 minutes.
Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife. Heat the remaining 3 tablespoons olive oil and 1 tablespoon vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine. Serve with the salmon. Per serving: Calories 433; Fat 26 g (Saturated 4 g); Cholesterol 97 mg; Sodium 982 mg; Carbohydrate 10 g; Fiber 1 g; Protein 38 g
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 57772,"Skillet Chicken Lasagna 12 ounces bow tie pasta 2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced or diced
1 tablespoon Italian seasoning or herbes de Provence
Salt 1 medium onion, diced
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 jar good-quality marinara sauce (14 to 16 ounces) 1 teaspoon red pepper flakes
1 cup grated mozzarella cheese, plus more if needed
1/2 cup whole milk ricotta cheese, plus more if needed 1/4 cup grated Parmesan, plus more if needed and for serving 12 fresh basil leaves, cut into chiffonade or chopped, plus more if needed and for serving Instructions: Cook the pasta according to the package instructions; drain and set aside. Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside. Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes. Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 57773,"Zucchini and Carrot a Scapece 1/3 cup plus 1/4 cup extra-virgin olive oil 5 large zucchini (about 2 pounds), cut into 1/4-inch rounds Salt and freshly ground black pepper 3 garlic cloves, thinly sliced 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh mint leaves 10 medium carrots (about 1 pound), peeled and cut into 1/4-inch rounds 1/4 cup red wine vinegar Instructions: Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter. Serve with bread, fish or chicken. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 57774,"Hidden Valley? Crescent Rolls 1 egg yolk 1 packet (1 ounce) Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix 1 teaspoon water 1 tube (8 ounces) refrigerated crescent roll dough Instructions: Separate dough. Cut in half lengthwise to make 16 crescents. Beat yolk with water. Brush on dough. Sprinkle with dressing mix. Roll up in crescent shape. Brush with egg mixture. Bake on greased cookie sheet in preheated 375 degrees F oven for 11-13 minutes, or until brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 57775,"Lemon-Poppy Chia Belgian Waffles 1 cup (284 grams) Gluten-Free Flour Blend, recipe follows, or store-bought blend, such as Cooking for Isaiah by Silvana Nardone Gluten-Free Multi-Purpose Flour 1/2 cup (55 grams) quinoa flour or amaranth flour 2 tablespoons maple sugar or coconut sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups unsweetened hemp milk 1/3 cup flax seed oil or unflavored coconut oil, liquified 2 large eggs, at room temperature Finely grated zest of 2 lemons 2 tablespoons fresh lemon juice 2 tablespoons chia seeds 1 tablespoon poppy seeds 2 teaspoons pure vanilla extract Pure maple syrup, warmed, for serving 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 (see Cook's Note) 1 1/2 teaspoons salt Instructions: Preheat a Belgian waffle iron to the medium-high setting.
For the waffles: In a large bowl, whisk together the Gluten-Free Flour Blend, quinoa flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the milk, oil, eggs, lemon zest, lemon juice, chia seeds, poppy seeds and vanilla. Add the wet ingredients to the flour mixture and whisk to combine.
Grease the waffle iron and pour about 1/3 cup of batter into each waffle iron square; close and cook until crisp, about 5 minutes. Serve immediately with warm maple syrup. In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 57776,"Blue-rugula Burgers 2 tablespoons extra-virgin olive oil, divided 2 tablespoons butter 1 large onion, sliced Salt and freshly ground black pepper 1 tablespoon brown sugar Splash water 1/4 cup spicy brown mustard 1 1/2 pounds ground sirloin 2 cloves garlic, grated 3 tablespoons Worcestershire sauce, eyeball it A handful fresh parsley, finely chopped 1/2 pound Cambazola blue cheese, thinly sliced 4 crusty rolls, split, lightly toasted 2 handfuls arugula leaves, coarsely chopped Instructions: Heat 1 tablespoon of olive oil and 1 tablespoon butter over medium heat. Add onions, season with salt and pepper and cook until caramelized and sweet, about 20 minutes. Stir sugar and water into onions then add mustard, combine and turn off heat.
Combine meat with garlic, Worcestershire, parsley, salt and pepper, form 4 patties thinner at the center and thicker at the edges for even cooking. Also, the burgers will bulge as they cook, this will give the cooked burgers an even thickness. Cook patties 8 minutes turning once for medium doneness, 1 to 2 minutes less for rare patties, 1 to 2 minutes more for burgers that are medium well. In the last minute of cooking time, top burgers with a few slices of Cambozola blue.
Place burgers on bun bottoms and top with some arugula and mustard glazed onions, set tops in place.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57777,"\Friday Shrimp\ (Turmeric-Rubbed Shrimp Stuffed with Garlic and Cilantro) 14 large Mexican shrimp, shelled, deveined, tails intact 1 teaspoon ground turmeric 1 teaspoon kosher salt 1/2 teaspoon ground coriander Extra-virgin olive oil, for coating 10 large cloves garlic, minced 1/4 cup minced fresh cilantro 1 fennel bulb, shaved thinly Juice of 2 limes
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a mixing bowl, combine the turmeric, salt, and ground coriander. Toss the shrimp with the turmeric mixture and enough olive oil to coat.
Mix the garlic with half of the cilantro and a 1/2 tablespoon of olive oil. Slice a deep slit in the back of each shrimp from head to just above the tail. Be sure to not cut all the way through the shrimp. Stuff each shrimp with the garlic mixture and line up on the prepared baking sheet. Roast in the oven until cooked through, about 10 to 15 minutes.
Meanwhile, while the shrimp are cooking, toss the fennel with the lime juice and the remaining cilantro. Season the fennel salad with salt and a generous amount of pepper.
Remove the shrimp from the oven. Serve 2 shrimp per plate with a small mound of fennel salad in the middle. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 57778,"Juicy Roast Chicken 1 (6-pound) roasting hen 1 cup salt 2 onions, quartered 3 leaf ends of celery stalks 10 sage leaves 10 sprigs fresh thyme 1 quart and 1/4 cup cold water 1 small orange quartered 1 bay leaf 3 tablespoons dark corn syrup 4 tablespoons butter, melted 3 tablespoons cornstarch 1/4 cup cold water Instructions: Remove the neck and giblet package from the chicken and pull off the flap of fat if there is one. Rub hen inside and out with salt. Place the chicken in a pot that is just large enough to hold it and tall enough to completely cover it with water. Add cold water just to cover the chicken and stir briefly. Place in the refrigerator for 3 hours. Remove the bird and rinse for several minutes under cold running water to remove all salt inside and out. While the chicken is in the refrigerator, make a simple stock by simmering the neck, giblets (no liver), 1 onion quartered, 1 leaf end of celery, 2 sage leaves, 2 thyme sprigs, and 1 quart water in a large saucepan over low heat for 1 to 2 hours. Strain and save the stock. Pull the meat from neck and add to the stock. Cut up the giblets and add to the stock. Preheat the oven 475 degrees. Arrange a V-rack for holding the bird over a pan to catch juices. Pour 1 1/2 cups of the stock into the pan, reserve the rest. Place the remaining onion, leaf ends of celery, sage leaves, and thyme sprigs, plus the orange and bay leaf, in the chicken cavity. In a small bowl, stir together corn syrup and butter. Brush the chicken lightly with this mixture and place in a V-rack, breast side down. Roast 20 minutes, basting with drippings in pan every 7 minutes. Remove the chicken from oven and turn so that one leg and thigh are up. Baste with the butter mixture and return to the oven for 10 minutes. Remove from the oven again, turn completely over so that the other leg is up, baste well with the butter mixture, and return to the oven for another 10 minutes. Remove from the oven again and turn the oven down to 325 degrees. Leave the oven door partially open so oven temperature will come down quickly. Turn the bird breast side up, brush well with butter mixture and return to the oven. Baste every 5 minutes. In 5 minutes, check breast meat temperature using an instant-read thermometer. The ideal temperature to remove it is 150 degrees to 154 degrees. If necessary, place back in oven an additional 5 to 10 minutes until it reaches this temperature. Breast meat temperature rises about 2 degrees every minute in the oven at this temperature. Add as much of the pan drippings to the remaining stock as you can without getting the sauce too salty. Stir cornstarch into 1/4 cup cold water and stir it into the stock-drippings mixture in a large saucepan. Heat over medium meat, stirring constantly, until the sauce thickens. Allow chicken to stand at least 15 minutes after removing from the oven. Carve or partially carve the chicken and arrange back in bird form on the serving platter. Pass hot gravy in a separate bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57779,"Chocolate Strawberry Hearts 4 ounces semisweet or dark chocolate, chopped 1 tablespoon coconut oil
8 ounces strawberries
Instructions: Put the chocolate and coconut oil in a glass bowl over a pot of simmering water to melt. While the chocolate is melting, cut the strawberries in half from top to bottom. Slice a little \v\ shape into the middle of each half, in order to turn them into hearts. Place on a paper towel-lined plate to dry for 5 minutes. Pierce each strawberry half on a slight diagonal with a wooden skewer or long toothpick (to look like an arrow going through). Dip the strawberries into the melted chocolate, covering them entirely. Refrigerate until set, 30 minutes to 1 hour. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 57780,"Chocolate Coconut Fudge Candy Cake 1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan 1 cup all-purpose flour (see Cook's Note), plus more for the pan 1 cup sugar 1/2 cup unsweetened Dutch-process cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 cup buttermilk, at room temperature 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 cup packed sweetened shredded coconut One 1/4-ounce packet unflavored gelatin 4 ounces cream cheese, at room temperature 1/2 cup sour cream, at room temperature 1/4 cup unsweetened canned coconut milk 1/4 cup sugar 3/4 teaspoon pure vanilla extract 1/2 teaspoon coconut extract 1/4 teaspoon kosher salt 8 ounces dark chocolate (70 to 80 percent cacao), finely chopped 3/4 cup heavy cream Instructions: Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess. Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes. Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely. Make the coconut filling: Pulse the coconut in a food processor until finely chopped and transfer to a large bowl. Combine the gelatin with 2 tablespoons cold water in a small microwaveable bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese, sour cream, coconut milk, sugar, vanilla and coconut extracts and salt to a food processor and process until smooth, at least 1 minute. Scrape the mixture into the bowl containing the chopped coconut and mix until evenly combined. Let the mixture sit until it is just thick enough to spread, about 10 minutes. (Do not let the filling firm up too much.) Place one cake on a cake stand and pile the coconut filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour. Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.) Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Make a swirl pattern on the top with a spatula to resemble a coconut candy. Refrigerate the cake until the ganache is set, at least 1 hour or overnight. ","[Reds, Pinot Noir, Cabernet Sauvignon, Merlot]" 57781,"Serious Vanilla Ice Cream 2 cups half-and-half 1 cup whipping cream 1 cup minus 2 tablespoons sugar 2 tablespoons peach preserves (not jelly) 1 vanilla bean, split and scraped Instructions: Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving. NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 57782,"Shaved Brussels Sprouts Salad with Pecans 3/4 cup pecans 1 pound Brussels sprouts, thinly sliced 5 tablespoons extra-virgin olive oil Juice of 1/2 lemon Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh chives, optional Instructions: Heat the pecans in a small skillet set over medium heat, stirring occasionally until lightly toasted, about 5 minutes. Cool and coarsely chop. Toss the Brussels sprouts, pecans, olive oil and lemon juice together in a large bowl and season with salt and pepper. Top with the chives if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57783,"Chorizo 1 pound lean ground beef 1 pound ground pork 1 tablespoon finely minced garlic 1 tablespoon salt 1/4 cup white wine vinegar 1 teaspoon black pepper 1 teaspoon ground canela 1 teaspoon ground star anise 1/2 teaspoon ground cloves 2 tablespoons crushed Mexican oregano 1/4 cup dry white wine 1 teaspoon sugar 4 ounce ground ancho cl powder 1 cup boiling water Instructions: Place the ground meats in a large bowl and add the crushed garlic and the salt. Add the vinegar and mix well. Sprinkle the pepper and ground spices over the mixture and blend well. Add the white wine and sugar. Mix well. Place the ground cl powder in a small bowl and add the boiling water, stir well to make a paste. Work the paste into the meat mixture until well blended. Cover and refrigerate overnight. In a hot skillet, cook the chorizo, making sure to break up all the lumps. Serving suggestions: as a stuffing for chicken or with eggs . ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 57784,"Creamy Polenta with Braised Greens and Poached Eggs 1/4 cup stemmed and finely chopped Tutto Calabria hot long red cl peppers, or hot cherry peppers 1 cup extra-virgin olive oil Kosher salt 1 cup whole milk Kosher salt and freshly ground pepper 1 cup polenta or stone-ground yellow cornmeal 4 tablespoons (1/2 stick) unsalted butter 1/2 cup freshly grated parmesan cheese 3 tablespoons extra-virgin olive oil 1 small red onion, halved and thinly sliced 2 cloves garlic, thinly sliced 1 1/4 pounds mustard greens, ribs removed, leaves chopped Kosher salt and freshly ground black pepper 2 tablespoons red wine vinegar 1 tablespoon white vinegar 4 eggs Kosher salt and freshly ground pepper Chopped fresh flat-leaf parsley, for serving Instructions: Make the cl oil: Combine the chopped chiles, olive oil and 1/4 teaspoon salt in a small saucepan over low heat and cook 5 minutes. Remove from the heat and let cool completely. Transfer to a bowl, cover and refrigerate up to 1 week. (You will have about 1 1/4 cups cl oil.) Cook the polenta: Bring 3 cups cold water, the milk, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan over high heat. Gradually whisk in the polenta; whisk constantly until the mixture is smooth and begins to thicken, about 5 minutes. Reduce the heat to medium low and simmer, stirring often, until tender and thickened but still creamy, about 30 minutes. Add more hot water as needed if the mixture seems too dry. Stir in the butter and cheese. Meanwhile, make the braised greens: Heat the olive oil in a large high-sided saute pan over medium heat. Add the onion and cook until softened, 4 minutes. Add the garlic and cook, stirring occasionally, until slightly golden brown, about 2 minutes. Add the greens, season with salt and pepper and toss. Reduce the heat to medium, stir in 1 cup water, cover and cook until wilted and soft, about 20 minutes. Remove the lid during the last 5 minutes to cook off any additional liquid. Stir in the red wine vinegar just before serving. Poach the eggs: Heat 3 cups water with the white vinegar until simmering in a large high-sided frying pan. Break each egg into a cup, then gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper. To serve, spoon some of the polenta into bowls, top with some of the greens and a poached egg per bowl. Drizzle with the cl oil and garnish with the chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57785,"Sunny's Black Bean Burgers 1 can (15 ounces) black beans, rinsed and drained 1 packet (1.25 ounces) taco seasoning mix Kosher salt and black pepper ? cup frozen corn, do not thaw 1 packet instant original oatmeal 1 egg*, beaten 3 tablespoons olive oil 4 multi-grain wheat buns, toasted 4 teaspoons mayonnaise Shredded lettuce Prepared salsa *Egg substitute equivalent can be used. Instructions:

1. Mash beans in large bowl or plastic bag, leaving a few chunks. Stir in taco seasoning, salt and pepper as desired. Stir in corn, oats and egg. Refrigerate mixture 10 minutes to hydrate the oats. 2. Heat oil in large skillet over medium heat. When oil begins to swirl, scoop one-fourth of the bean mixture and drop onto pan, slightly smoothing it into a circle. Cook on one side until golden and a bit crisp, about 8 minutes; !ip and cook on the other side 8 minutes more. 3. Spread bottom of each bun with thin layer of mayonnaise. Top with lettuce, patties, salsa and bun top. ","[Malbec, Tempranillo, Garnacha, Barbera]" 57786,"Winning Cupcake The King of Cupcakes (Elvis) 1 3/4 cups cake flour 1 3/4 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 4 tablespoons butter 1 1/4 cups sugar 2 extra-large whole eggs 3 large egg yolks 1 1/2 teaspoons vanilla extract 1/2 teaspoon banana extract 1/3 cup vegetable oil 1/3 cup buttermilk, shaken 1 large, overripe banana, mashed Peanut Butter Frosting, recipe follows Chocolate Coating, recipe follows 8 tablespoons unsalted sweet cream butter, softened 2 cups smooth peanut butter 2 cups powdered sugar, well sifted 2 to 4 tablespoons cream, as needed 2 cups semisweet chocolate chips 3 tablespoons vegetable oil Instructions: Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners. Sift together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla and banana extracts. Stir in the vegetable oil. Beat in the flour mixture, alternating with the buttermilk. Fold in the mashed banana. Fill the cupcake liners about three-quarters full. Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to10 minutes. Cool completely, and then frost with Peanut Butter Frosting and dip in Chocolate Coating and enjoy! Beat together the butter and peanut butter until smooth and combined. Blend in the powdered sugar. Add the cream, 1 tablespoon at a time, if the frosting is too thick. Melt together the chocolate chips and vegetable oil in the microwave until completely melted. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57787,"Breakfast Sausage Patties 1 pound ground pork (not lean) 1 tablespoon packed brown sugar 4 teaspoons finely chopped fresh sage 2 teaspoons finely chopped fresh thyme 1/2 teaspoon ground ginger Pinch of cayenne pepper Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil Instructions: Mix the pork, brown sugar, sage, thyme, ginger, cayenne, 1 1/2 teaspoons salt, 1 teaspoon black pepper and 2 tablespoons water in a large bowl. Form into 2-inch patties; transfer to a baking sheet, cover and refrigerate at least 1 hour or overnight. Preheat the oven to 300 degrees F. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat; add half the sausage patties and cook, flipping once, until browned, about 5 minutes. Transfer to a baking sheet. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining patties. Transfer the patties to the oven and bake until cooked through, 3 to 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57788,"Easy Pico de Gallo Salt Pinch of sugar 2 medium tomatoes, seeded and chopped 1/2 medium sweet onion, finely chopped 1 jalapeno, seeded, ribs removed and finely chopped 1 avocado, halved, pitted, peeled and cut into small cubes 1 lime, juiced 3 tablespoons chopped fresh cilantro Instructions: In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine. Serve. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 57789,"Marshmallow Fondant Pandas 5 ounces mini marshmallows (2 2/3 cups) 8 ounces confectioners' sugar, sifted (2 cups), plus more for kneading
   Vegetable shortening, for kneading Black gel food coloring Instructions: For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes. Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
   Divide the fondant in half. Color one half dark black with food coloring (about 5 to 6 drops, rolling and kneading to evenly incorporate the color. Work in a little confectioners' sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well after so as not to bleed colors.) Divide the white portion into 6 pieces and the black into 6 pieces.
   For the panda head, eye whites and foot pads: Pull off an almond-size piece of white fondant from one of the pieces and set aside. Roll the larger piece into a head that is slightly triangular, but still rounded. Roll the smaller (almond-size) piece out with a greased rolling pin about 1/4-inch-thick. Use a 1/4-inch round pastry tip to cut out 2 eyeballs and 2 footpads. Press all 4 slightly to make slightly larger, but still round.
   For the panda legs, ears, eyes and nose: Divide a black piece of fondant into 2 pieces, one slightly larger than the other. Form the larger piece into 2 stubby legs. Press together to join in a \v\ shape. Arrange the set legs on the parchment, \v\ point-up and attach the head onto the point. Use the 1/4-inch pastry tip to make toe indentations in the tip of each leg. Attach the white foot pads to the bottom of the feet, brushing with a little water if needed to adhere. Roll a tiny piece of the remaining black fondant to make a slightly flat, triangular shaped nose. Stick in the middle of the face, point side-down. Roll out the remaining black fondant with a greased rolling pin. Use a pastry tip with a 3/4-inch base to cut out 2 ears. Crease with the back of a paring knife. Brush the panda's head lightly with water where the ears go and attach the ears, pressing slightly. Use the 1/4-inch pastry tip to cut out 2 eyes. Flatten to make slightly oval and larger than the white eyeballs. Stick the black eye circles to the sides of the nose. Attached the white eyeballs inside the black. Roll 2 tiny black balls and stick inside of the white. Repeat with the remaining fondant to make 5 more pandas.
   Let the pandas dry, uncovered, overnight.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57790,"Granola Parfaits 2 1/4 cups old-fashioned rolled oats (not quick-cooking) 1 cup sweetened shredded coconut 3/4 cup slivered almonds 1/4 cup vegetable oil 1/4 cup honey, plus more for drizzling 3/4 cup dried cranberries 3/4 cup golden raisins 1/3 cup shelled and salted sunflower seeds 2 cups low-fat plain Greek yogurt Fresh berries (optional) Instructions: Preheat the oven to 350 degrees F. Toss together the oats, coconut and almonds in a large bowl. Whisk together the vegetable oil and honey in a small bowl, then stir into the oats mixture. Spread the mixture in an even layer on a rimmed baking sheet. Bake until golden brown, 17 to 20 minutes, stirring occasionally. Remove from the oven and allow to cool completely, about 20 minutes. Transfer the mixture to a large bowl and add the dried cranberries, raisins and sunflower seeds. Line up 4 parfait, wine or other tall glasses. Carefully spoon a large dollop of yogurt into each and top with a large spoonful of granola. Add a few berries, then drizzle with honey. Repeat the layers once more in each glass. Store extra granola in an airtight container for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 57791,"Jalapeno and Cheddar Cornmeal Spoonbread 3 ears corn on the cob, shucked 3 jalapeno peppers, seeded and finely diced 2 cups milk 1/2 cup heavy cream 1 cup yellow cornmeal, plus 1 Tbs. for dusting 1 Tbs. Dijon mustard 3 eggs, separated 2 cups shredded cheddar cheese freshly grated nutmeg olive oil salt and pepper to taste
   salt and pepper to taste butter Instructions: Preheat oven to 375 degrees F. Preheat grill to medium-high heat. Rub ears of corn with oil and season with salt and pepper. Grill over medium-high heat 10-15 minutes, turning occasionally. When cool enough to handle, carefully cut kernels off cobs with a sharp knife.
   Butter a 1-quart casserole or souffle dish and dust with one tablespoon cornmeal. In a large saucepan, heat milk with some salt and pepper to just boiling. Gradually whisk in one cup of cornmeal. Cook over heat for 2 minutes, whisking constantly. Pour into a large mixing bowl and set aside to cool off a little.
   Meanwhile, beat egg whites with an electric mixer until stiff peaks form. When cornmeal mixture has cooled off some, stir in mustard, corn kernels, jalapeno and egg yolks. Stir in cheese and nutmeg. Fold egg whites into corn mixture and turn into buttered dish. Bake 45 minutes until puffed and golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57792,"Mojito (Cuban Rum Lime Spritzer) 1 bunch fresh mint leaves 6 to 8 tablespoons sugar 1/2 cup fresh lime juice 1 cup white rum 6 cups club soda 6 cups crushed ice Instructions: Wash and stem the mint leaves, reserving 6 whole sprigs for garnish. Place the mint leaves in the bottom of a sturdy pitcher and add the sugar. Mash the mint leaves and sugar together, using the tip of a wooden spoon -- this extracts the mint oils. Add the lime juice and rum and stir until the sugar is dissolved. The recipe can be made several hours ahead to this stage. However, expect some discoloring in the mint leaves if you make the mojitos more than 20 minutes ahead. Just before serving, add the club soda and gently stir to mix. Partially fill 6 highball glasses with ice. Add the mojito mixture and garnish each glass with a sprig of fresh mint. ","[Rum, Cava, Sauvignon Blanc, Vermentino]" 57793,"Crepes Fitzgerald 2 eggs 3/4 cup flour 1 teaspoon superfine sugar Pinch salt Milk 2 ounces cream cheese 2 tablespoons sour cream 5 tablespoons marnique or Grand Marnier 2 ounces sugar 2 ounces butter, plus more for greasing pan 5 ounces strawberries, hulled Instructions: To make crepes, mix eggs with flour, sugar and salt. Add milk and beat until mixture is smooth. Heat 6-inch crepe pan and add a small nut of butter to grease pan. Pour some batter into pan and cook until the bottom is golden. Turn and cook other side. Grease pan in between making each crepe. Combine cream cheese and sour cream to make a thick paste. Spread some on each crepe and roll up. Place rolled crepes in a buttered pan. Warm the marnique or Grand Marnier. Combine sugar and butter in a pan, then add strawberries. Pour over crepes. Add warmed liqueurs and set alight. ","[Champagne, Sauvignon Blanc, Riesling, Moscato]" 57794,"PIZZA WITH SMOKED SALMON AND CAVIAR 3 to 4 ounces smoked salmon 1 recipe Pizza Dough, recipe follows 1/4 cup extra-virgin olive oil 1/2 medium red onion, cut into julienne strips 1/4 bunch fresh dill, minced, plus 4 small sprigs, for garnish 1/3 cup sour cream or creme fraiche Freshly ground pepper 4 heaping tablespoons domestic golden (whitefish) caviar 1 heaping teaspoon black caviar Instructions: Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F. Cut the salmon into paper-thin slices. Reserve. Roll or stretch the dough into 4 (8-inch) circles. Place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture. Divide the salmon, and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar. Pizza Dough: 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water (105 to 115 degrees) 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoons extra virgin olive oil, plus additional for brushing In a small bowl, dissolve the yeast and honey in 1/4-cup warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball). Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled). Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Yield: 4 (8-inch) pizzas ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]

" 57795,"Double Stuffed Potatoes with The Works 2 large Russet potatoes, cleaned and pricked with a fork several times each Drizzle olive oil or vegetable oil 2 slices center cut bacon, chopped into 1/2-inch pieces 2 scallions, chopped 1/4 cup sour cream 1 cup shredded Cheddar cheese Salt and coarse black pepper Instructions: Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57796,"Apricot Coins 4 ounces fresh goat cheese 2 teaspoons milk, more if needed 40 dried apricots (about 6 ounces), preferably Turkish 2 teaspoons honey 1 tablespoon finely chopped fresh thyme leaves (or 1 1/2 teaspoons dried thyme) 40 candied walnut halves Instructions: In the bowl of a stand mixer, place the cheese and milk. (Or use a medium-sized bowl and a wooden spoon.) Using the paddle attachment, whip the cheese (or stir it vigorously) for at least 5 minutes, or until it is very smooth and creamy. If the cheese is still crumbly, add more milk 1/2 teaspoon at a time. To assemble, spread about 1/8 teaspoon of cheese on each apricot. (If using California apricots, put the goat cheese on the shiny side.) Drizzle a little honey over the cheese and top with a light sprinkling of thyme. Place a walnut half on top, arrange the apricots on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57797,"Mushroom Teriyaki Noodles Salt 1 pound whole wheat spaghetti 2 tablespoons high-temperature cooking oil 1 pound shiitake mushrooms, sliced Coarse black pepper 1-inch piece peeled ginger, minced or grated 2 cloves garlic, minced 1 cup shelled edamame, defrosted 1 bunch scallions, thinly sliced on an angle 1/3 cup teriyaki sauce Instructions: Heat a large pot of water to a boil, salt it, add the pasta and cook to al dente. After you drop the pasta in the water, heat the oil over high heat in a skillet. When the oil smokes up, add the mushrooms and brown 3 to 4 minutes. Season with pepper, and then add the ginger, garlic, edamame and scallions. Stir fry 2 minutes more. Drain the pasta, toss with the vegetables and dress with the teriyaki, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57798,"Buried Strawberry Cheesecake Nonstick cooking spray, for greasing the pan One 18.4-ounce box brownie mix (plus required ingredients) 45 to 50 medium strawberries (about 2 1/2 pounds), stemmed Two 8-ounce packages cream cheese, at room temperature 1 cup sugar 4 cups heavy cream 1 cup sour cream 1 teaspoon pure vanilla extract Two 1/4-ounce packages unflavored gelatin Warm chocolate fudge sauce, for drizzling Instructions: Preheat the oven to 350 degrees F. Lightly spray the bottom and sides of a 9-by-13-inch metal baking pan with cooking spray. Line the pan with parchment, leaving at least a 2-inch overhang on all sides. Prepare and bake the brownies in the prepared pan according to the package directions for a 9-by-13-inch baking pan. Let cool completely on a rack, about 1 hour.
Meanwhile, slice 5 to 6 strawberries into 1/8-inch-thick slices--you will need enough to fit around the edges of the pan; set aside. Leave the remaining strawberries whole. Beat the cream cheese, sugar and 3 1/2 cups of the heavy cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. Fold in the sour cream and vanilla until smooth.
Bring the remaining 1/2 cup heavy cream to a boil in a small saucepan, then whisk in the gelatin. Continue to whisk off heat until the gelatin is dissolved, 2 to 3 minutes. Fold the gelatin mixture into the cream cheese mixture until well combined.
Stand the sliced strawberries upside down around the perimeter of the pan with the flat/cut sides touching the side of the pan, cutting an extra strawberry or two if needed. Pour 3 cups of the cream cheese mixture on top of the brownies and use an offset spatula to spread and smooth it out. Press the remaining whole strawberries into the cream cheese upside down (pointed ends up); you should have about 8 rows of 5. Spread the remaining cream mixture on top of the strawberries and smooth out the top with an offset spatula. Chill until set, at least 2 hours and up to overnight.
When ready to serve, use the parchment overhang to remove the dessert from the pan and place onto a serving platter (trim the parchment from around the edges). Drizzle the top with chocolate fudge sauce and cut into bars.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57799,"Asian Soupe de Poissin with Saffron-Garlic Foam Olive oil, to cook 1 leek, white part only, julienned 2 cloves garlic, sliced, plus 10 cloves garlic, smashed 4 kaffir lime leaves 1 lemongrass stalk, white part only, smashed 2 large pieces ginger 8 mussels, scrubbed and de-bearded 8 Manila clams, scrubbed 2 cups dry white wine 4 cups fish stock or dashi 1 tablespoon fish sauce 4 ounces rock cod, cut into 8 squares 4 large shrimp (U-10), peeled, de-veined, and butterflied 1/2 pound Maine crab, picked 2 limes, juiced 1/2 teaspoon saffron 2 cups heavy cream Fleur de sel and fresh black pepper Instructions: In a small stock pot on high heat, coat lightly with olive oil and saute the leeks, sliced garlic, kaffir, lemongrass, and ginger until soft, about 3 minutes. Add the mussels and clams, stir, and season. Deglaze with wine, and cover, to steam open the shellfish. Check after 3 to 5 minutes, most of the shellfish should be slightly opened. Remove and discard the tightly closed shellfish. Add the stock. Bring to a simmer and reduce by 1/3. Meanwhile, in a small saucepan coated very lightly with olive oil, saute the smashed garlic until light brown. Add the saffron and stir. Season and add the cream. Bring to a simmer and reduce by 1/3. Transfer to a blender and puree smooth. Check for seasoning. Remove and discard the kaffir, lemongrass, and ginger pieces. Add the fish sauce and check for seasoning. While still simmering, add the cod and shrimp, and cook for 3 minutes. Then add the crab and lime juice and check again for flavor. In 4 heated rice bowls, ladle the soup with the seafood. Serve immediately, drizzled with Saffron-Garlic Foam, or, if possible, place the warm Saffron-Garlic Foam in a cream canister with 2 cartridges and foam on top of the soup. Beverage: Domaine Tempier from Bandol ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57800,"Ahi Tuna Tartar with Sesame Asparagus Vinaigrette 8 ounces #1 ahi tuna, finely diced 2 dashes hot pepper sauce 1 tablespoon fine chopped chives 1 teaspoon canola Salt and black pepper to taste 1 bunch asparagus, blanched and refreshed 1 tablespoon Dijon mustard Juice of 1 lemon 1 teaspoon sesame oil 2 tablespoons canola oil Salt and black pepper, to taste 1 tablespoon toasted white sesame seeds Instructions: In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can. Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Place spears in a flat circle and top with tuna. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57801,"Lamb Burgers with Caramelized Red Onions, Mayoli and Feta 1/2 cup mayonnaise 2 tablespoons olive oil 1 tablespoon dried basil 1 teaspoon granulated garlic
1 rack untrimmed lamb, loin removed from the bone and diced 2 teaspoons granulated garlic 2 teaspoons salt 1 teaspoon black pepper 4 tablespoons olive oil, divided 6 tablespoons butter, softened 12 small pitas or 6 soft rolls, split 3 ounces feta cheese, divided Instructions: For the onions: In a saute pan over medium heat, add the butter and olive oil. When the butter starts to foam, add the onions, salt and sugar. Cook until the onions break down and are caramel in color, 25 to 30 minutes.
While the onions cook, start the \Mayoli: In a bowl, whisk together the mayonnaise, olive oil, dried basil and granulated garlic. Refrigerate 30 minutes.
For the burgers: Combine the lamb loin, granulated garlic, salt and pepper in a food processor and chop until completely ground. Divide the meat into 6 balls and then form into patties. In a saute pan over medium-high heat, add 2 tablespoons of the olive oil and cook 3 of the burgers, about 3 minutes per side. Remove and keep warm on a plate under foil. Add the remaining 2 tablespoons olive oil and cook the remaining 3 burgers, about 3 minutes per side.
Butter the pita or rolls and toast in a skillet until golden brown, about 2 minutes. To serve, spread 1 pita with \Mayoli, top with a lamb burger, some onions and 1/2 ounce of the feta. Close the burger with another pita. Continue until all 6 burgers are built. ","[Syrah, Malbec, Tempranillo, Garnacha]" 57802,"Smoky Sun Dried Tomato Dip 8 oil-packed sun-dried tomatoes, finely chopped 1 chipotle pepper in adobo, finely chopped 1 tablespoon freshly chopped cilantro leaves 2 cups sour cream 1 teaspoon garlic, minced Salt Crudite platter and tortilla chips, for serving Instructions: Finely chop 8 oil-packed sun-dried tomatoes, 1 chipotle pepper in adobo, and the cilantro. Place in medium mixing bowl. Add 2 cups sour cream and the garlic. Transfer to a serving bowl and season with salt, to taste. Serve with a crudite platter and tortilla chips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 57803,"Pasta Amatriciana Extra-virgin olive oil, to coat pan 2 ounces diced pancetta (thick-cut regular bacon will work as well) 1 teaspoon crushed red pepper flakes Salt 5 ounces pasta (bucatini, linguini or tagliatelle work well) 1 ounce diced red onion 5 ounces red sauce (see Cook's Note, below) 2 tablespoons grated Parmigiano and pecorino cheeses, plus more for serving Instructions: Make sure to have a pot of boiling salted water for pasta going before starting this dish. You will not cook the pasta all the way as you will finish it in the pan with the sauce. Drop the pasta into the boiling water to start the cooking process. Meanwhile, in a saute pan heat some oil over high heat and add the pancetta. Saute until the pancetta is rendered (most of the fat melts away), and then turn the heat down to medium. Pancetta should look like crispy bacon. Add the onions and stir constantly making sure the onions do not burn. Once the onions are soft and cooked through, add the red sauce. Cook for 1 minute, and then add the cheese and pepper flakes, stirring to incorporate. Turn off the heat on the sauce and add the cooked pasta to the pan with the sauce. Turn the heat back on to low and toss the pasta constantly so that the sauce will stick to the pasta (the sauce should be thick and shouldn't create a pool on the plate). Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 57804,"Kir 1-ounce Cassis 4 ounces dry, white wine Lemon twist, optional garnish Instructions: Pour Cassis into a chilled wine glass and top with wine. Garnish with a lemon twist, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57805,"Do-It-All Bread Nonstick cooking spray, for the bowl and loaf pan 1 cup water, warmed to 105 to 115 degrees F 1/4 cup whole milk, warmed to 105 to 115 degrees F, plus 1 teaspoon for brushing 2 tablespoons sugar One 1/4-ounce package active dry yeast (2 1/4 teaspoons) 3 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes 3/4 cup raisins 1/2 cup sugar 2 tablespoons ground cinnamon 2 tablespoons whole milk, plus 1 teaspoon for brushing 6 tablespoons unsalted butter, at room temperature 3 tablespoons thinly sliced scallions 1 tablespoon Dijon mustard 1 tablespoon minced garlic 8 ounces thinly sliced Havarti cheese (see Cook's Note) 8 ounces thinly sliced Black Forest ham 1 teaspoon whole milk Instructions: For the basic loaf: Lightly spray a large bowl with cooking spray and set aside. Stir together the warm water, warm milk and sugar in a medium bowl or 4-cup liquid measuring cup until the sugar is dissolved. Stir in the yeast and let stand until the mixture is foamy and the yeast is dissolved, about 5 minutes.
Whisk together the flour and salt in the bowl of a heavy-duty stand mixer fitted with a dough hook. With the mixer on medium-low speed, slowly add the yeast mixture and beat until fully incorporated. The dough will be shaggy. Add the butter and increase the mixer speed to medium high. Beat until the dough is smooth, elastic and pulls away from the sides of the bowl, about 15 minutes. (The dough will become wet and sticky and then come back together as gluten forms.) Turn the dough out from the bowl and gently shape into a ball. Place inside the prepared bowl and turn to coat in the cooking spray. Cover tightly with plastic wrap and allow to rise in a warm place until doubled in size, 1 to 2 hours (see Cook's Note). Lightly spray a 9-by-5-inch loaf pan with cooking spray and line with parchment, leaving a 3-inch overhang on each of the longer sides.
Once the dough has doubled in size, remove the plastic wrap and save for the next rise. Lightly flour the work surface and punch the dough down. Using a lightly floured rolling pin, roll the dough out into an approximately 8-by-14-inch rectangle, with a shorter side facing you. Starting at this end, roll the dough away from you into a tight log, then pinch the seam and ends to seal. Place into the prepared loaf pan seam-side down, then tuck the ends of the dough under and gently press the top of the loaf with the palm of your hand to make the top even. Loosely cover with the reserved plastic wrap and allow to rise in a warm place until puffy and domed about 1 inch above the rim of the pan, 30 minutes to 1 hour.
At this point, the loaf can be refrigerated for up to 24 hours covered tightly with plastic wrap; before proceeding, loosen the wrap and let rise at room temperature until an indentation made with your finger remains in the dough.
Meanwhile, preheat the oven to 350 degrees F.
Use a pastry brush to gently coat the top of the dough with the remaining 1 teaspoon milk. If there are any large bubbles on the surface of the dough, carefully prick to deflate them before baking. Bake, rotating halfway through, until golden brown and the interior of the loaf registers 210 degrees F on an instant-read thermometer, about 50 minutes. Allow the loaf to cool in the pan for 10 minutes, then remove from the pan using the parchment overhang. Cool completely on a wire rack before slicing.
For the cinnamon-raisin loaf: Make the basic loaf dough as instructed above, beating in the raisins with an electric mixer on medium-low speed until evenly distributed before removing the dough from the bowl.
After the dough has risen for the first time, mix the sugar, cinnamon and 2 tablespoons milk in a small bowl until combined.
Once the dough has been rolled out to a rectangle, use a small offset or rubber spatula to spread the cinnamon-sugar filling all over the surface of the dough, making sure to go all the way to the edges. Roll into a tight log and proceed with the recipe.
For the ham and Havarti pull-apart loaf: Make the basic loaf dough as instructed above and form into a ball.
After the dough has risen for the first time, mix together the butter, scallions, Dijon and garlic in a small bowl until combined.
Once the dough has been rolled out to a rectangle, use a small offset or rubber spatula to spread the butter mixture all over the surface of the dough, making sure to go all the way to the edges. Top with the Havarti, overlapping slightly to cover completely. Layer the ham evenly on top of the cheese.
Using a pizza cutter or sharp knife, cut the dough lengthwise into 3 strips, each about 4 inches wide. Cut each strip into four 4-inch squares. Stack the squares on top of each other, flipping the final square dough-side out. This will ensure the cheese melts on the inside of the loaf. Carefully place the stacked dough on its side into the prepared pan so the squares are shingled inside. Loosely cover with the reserved plastic wrap and allow the dough to rest for 15 minutes while the oven preheats to 350 degrees F.
Gently brush the top of the loaf with the milk. Place a baking sheet lined with foil on the bottom rack of the oven to catch any cheese that may drip off. Bake the loaf, rotating halfway through, until golden brown and the interior of the loaf registers 200 degrees F, about 1 hour. Allow the loaf to cool in the pan for 10 minutes, then remove from the pan and serve warm.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57806,"Thanksgiving Pioneer-Style Herb Roasted Turkey 1 (17-pound) whole fresh turkey, rinsed well and patted dry 1 1/4 stick unsalted butter, slightly softened 2 tablespoons finely chopped fresh sage 2 tablespoons finely chopped fresh rosemary 2 tablespoons finely chopped fresh thyme leaves 3 tablespoons finely chopped fresh flat leaf parsley Salt and freshly ground black pepper 3 large carrots, cut into 1-inch pieces 3 large stalks celery, cut into 1-inch pieces 2 large onions, quartered 8 cups homemade chicken stock, divided, plus more if needed for gravy Turkey neck 1/4 cup fresh sage leaves 3 tablespoons unsalted butter 3 tablespoons flour 1 cup white wine 4 cups sage-infused stock Salt and freshly ground black pepper 1 tablespoon finely chopped fresh sage Instructions: For the turkey: Remove the turkey from the refrigerator 1 hour before roasting. Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper. Preheat the oven to 450 degrees F. Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper. Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat. Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing. For the sage gravy: Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves. Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57807,"Soft Scrambled Eggs with Harissa 8 large eggs Kosher salt
2 tablespoons unsalted butter
2 teaspoons harissa paste
Freshly ground black pepper
Instructions: Lightly beat the eggs in a medium bowl with some salt. Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs and cook, stirring the eggs and scraping the sides and bottom of the skillet with a heatproof rubber spatula, until small curds form and the eggs are just set, 7 to 9 minutes.
Add the butter and harissa and gently fold in with the spatula until the butter is melted. Serve hot, seasoned with pepper. ","[Ros, Sauvignon Blanc, Vermentino, Albarino]" 57808,"Sake Cosmo 2 cups ice cubes 1/4 cup vodka 1/4 cup orange liqueur (recommended: Cointreau) 1/4 cup sake 1/4 cup cranberry juice 2 lime wedges, for garnish Instructions: Combine in shaker, ice, vodka, orange liqueur, sake, and cranberry juice. Shake vigorously. Pour into 2 chilled martini glasses. Garnish with lime wedges and serve. ","[Sake, Japanese Riesling]" 57809,"Spiced Molasses Duck Breast Salad 1/4 cup minced ginger 2 tablespoons minced garlic 1 orange, zested 1/3 cup molasses 1/3 cup pomegranate molasses 1/3 cup maple syrup 1/2 cup soy sauce 1 cup oil 2 pieces star anise 2 cinnamon sticks 1 teaspoon freshly ground black pepper 4 boneless Long Island duck breasts, skin scored and excess fat removed 1 head green curly endive 2 heads Belgian endive 1/2 pound upland cress, or other baby cress 1 cup dried calamata figs, stemmed and quartered 1/2 cup toasted pecan pieces Instructions: Whisk salad dressing/marinade ingredients together in a bowl. Reserve 1/2 cup and strain for salad dressing. Marinate duck breasts in remainder of dressing/marinade, refrigerated, for at least 6 hours but no longer than overnight. Preheat oven to 375 degrees F. Heat large saute pan over medium high heat and cook duck breasts on skin side first until most of fat is rendered, about 3 minutes. Turn duck breasts and sear flesh side for 1 minute. Finish in oven and cook until medium rare, about 2 minutes. Let rest for 15 minutes. Clean and tear curly, separate Belgian endive leaves, and clean cress. Toss greens with most of the dressing, figs, and pecans. Cut duck breasts into 6 slices. Place greens in a mound in center of individual plates and arrange the sliced duck breasts around the outside. Drizzle any extra dressing around the plate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57810,"Paprika-Buttermilk Chicken Tenders 2 tablespoons smoked sweet paprika 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon poultry seasoning 2 pounds chicken tenders Salt and freshly ground black pepper 2 cups buttermilk 2 cups all-purpose flour 2 tablespoons poppy seeds, if desired 1 quart safflower, canola or sunflower oil for frying 1 lemon Instructions: Combine the smoked paprika, granulated garlic and onion, and poultry seasoning in a small bowl. Season the tenders with salt and pepper. Add 1/2 the spices to the buttermilk in a shallow dish. Combine the remaining spices with the flour and poppy seeds, in a second dish. Heat the oil in a heavy pot over medium to medium-high heat, about 350 degrees F. Using tongs dip chicken in the buttermilk, then the flour and repeat. Add the breaded tenders to the hot oil; do not crowd the pan. Cook the fingers in batches to a deep golden color, about 8 minutes per batch. Drain on a wire rack over paper towels. Serve warm or at room temperature with wedges of lemon to squeeze on top. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 57811,"Potato Piquillo Soup 2 tablespoons butter 1 small onion, chopped 1 can Piquillo peppers 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 or 2 garlic cloves, minced 3 cups chicken stock 4 small Yukon Gold potatoes or 68 small red new potatoes, unpeeled, chopped 1/2 cup Crema (recipe follows), creme fraiche or sour cream 1/2 cup grated Manchego cheese 1/2 cup whipping cream 2 cups heavy cream 1/4 cup buttermilk Instructions: In a heavy Dutch oven or stockpot, melt butter over moderate heat and saute the onions, half of the piquillo peppers, and salt and pepper until the onions turn a light golden color, 5 to 7 minutes. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes.
Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to overprocess. Overworking will result in a gummy soup. Return to the pot, stir in the crema or creme fraiche or sour cream and bring just to a boil. Julienne half of the remaining piquillos and stir into the soup.
Puree the remaining piquillos in a mini processor and put in a bowl. Whip the cream until soft peaks form and gently fold in the pureed piquillos and the cheese.
Divide hot soup into bowls, top each with a dollop of the piquillo cream and serve. Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week. Yield: 2 cups ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 57812,"Pomegranate Cosmos 2 cups (16 ounces) good vodka (recommended: Stolichnaya or Finlandia) 1 cup (8 ounces) orange liqueur (recommended: Cointreau) 1 cup (8 ounces) pomegranate juice (recommended: Pom Wonderful) 1/2 cup freshly squeezed lime juice (3 limes) Lime peel strips, to garnish Instructions: Combine the vodka, orange liqueur, pomegranate juice, and lime juice in a pitcher and refrigerate until ready to use. Pour the mixture into frozen martini glasses with a twist of lime peel and serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 57813,"Fresh Blueberry Pie 4 cups fresh blueberries, washed and dried 1/2 cup sugar, plus extra for sprinkling 1/2 cup all-purpose flour 1 teaspoon grated lemon zest 1/4 cup freshly squeezed lemon juice 1 tablespoon cassis liqueur 2 Perfect Pie Crusts, recipe follows 1 egg beaten with 1 tablespoon milk or cream, for egg wash 12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 1/3 cup very cold vegetable shortening, such as Crisco 1/2 cup ice water Instructions: Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices. Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing -- not stretching -- it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar. Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature. Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork. \Barefoot Contessa Foolproof\ by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57814,"Caramel Cream Sauce 1/2 pound sugar 3 tablespoons water 1/4 teaspoon lemon juice 1 tablespoon light corn syrup 3/4 cup heavy cream 1-ounce butter Instructions: In a small saucepan, bring the sugar, water and lemon juice to a boil. Brush down sides of pan with a pastry brush dipped in water. Add the corn syrup and cook until golden. Remove from heat and stir in the heavy cream in a slow but steady stream. If the sauce is lumpy, return the pan to the heat and stir until smooth. With pan off the heat, stir in the butter. Serve over ice cream and nuts (like walnuts or pecans). ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 57815,"Honey Plums 1/2-3/4 cup wildflower honey 10 slightly underripe plums, stones removed, quartered (the plums not the stones) Instructions: Cover the bottom of a saute pan with honey. Place over low heat to warm the honey. Then add the plums, cut side down. Cook for 5 to 6 minutes or until the cut sides are slightly browned. Turn the plums and cook for another 3 minutes or until the fruit is soft but not mushy. Serve with ice cream. ","[Moscato, Riesling, Gewrztraminer]" 57816,"Pita Eggs Benedict over Grilled Prosciutto and Olive Oil Hollandaise 1/2 cup extra-virgin olive oil 1/2 cup (1 stick) unsalted butter 2 large egg yolks 1 tablespoon cream 1 tablespoon lemon juice 1/2 teaspoon gray salt Freshly ground black pepper 2 tablespoons butter, softened Gray salt Freshly ground black pepper 4 large eggs, at room temperature 4 thin slices prosciutto 2 pieces pita bread Instructions: Make the Hollandaise: Heat the olive oil and butter in a pan until the butter is melted. Put the egg yolks, cream, lemon juice, salt, and pepper into a blender and blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start pouring in the hot butter mixture in a thin, steady stream, not too slowly. As you add the butter mixture, the sauce should thicken. Continue pouring and blending until all the butter is used. Serve immediately or keep warm. Make the eggs: Fill a large deep skillet halfway with water and bring to a simmer. Brush 1 tablespoon butter into 2 ramekins or small ovenproof bowls. Sprinkle with salt and pepper. Crack 2 eggs into each dish. Place the dishes into the simmering water and cover the pan. Cook until firm, about 6 to 7 minutes. While the eggs poach, heat a grill pan and grill the prosciutto until crispy. Brush the pita with the remaining butter and grill. Put a piece of toasted pita on each of 2 plates and top with the prosciutto. Remove the eggs from the ramekins by running a knife or small spatula around the eggs. Unmold the eggs on top of the prosciutto. Drizzle the eggs with 2 tablespoons Hollandaise, grind a little black pepper over each, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 57817,"Chocolate-Hazelnut Gelato 2 cups whole milk 1 cup heavy cream 1/2 cup sugar, plus 1/4 cup 4 egg yolks 1/2 teaspoon vanilla extract 1/2 cup chocolate-hazelnut spread (recommended: Nutella) 1/2 cup toasted hazelnuts, crushed, for garnish Instructions: In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 57818,"Indian-Spiced Pepper Steak 1 1/4 to 1 1/2 pounds beef flank, skirt or flap (bavette) steak 1 teaspoon (scant 1/3 palm full) coriander seed
1 teaspoon cumin seed
1 teaspoon mustard seed
1 teaspoon black peppercorn 2 teaspoons chili powder (Gebhart's preferred brand) or 1 teaspoon cayenne pepper or pepper sauce
About 1 teaspoon garam masala
About 1 teaspoon ground turmeric
1 large red onion
1 large bell pepper, red or yellow
2 to 3 (medium to spicy heat level) red or green finger chilies or Serrano peppers
1 inch ginger root
1 small garlic bulb, 5 to 6 cloves
High-temp cooking oil, such as peanut or safflower
Salt A few curry leaves, optional but recommended
Juice of 1 lemon OR a few tablespoons Shaoxing or sherry OR 2 tablespoons vinegar, sherry or apple cider
A handful of cilantro tops, chopped
Traditional Basmati, for serving, optional, recipe follows Grilled naan, for serving, optional
Mango chutney, for serving
Mumbai Mule, for serving, recipe follows 2 quarts water 1 1/4 cups basmati rice Salt 5 cardamom pods or 1 black cardamom pod A small piece cinnamon stick 2 crushed cloves garlic A few curry leaves 1 cup water 1 cup sugar
5 or 6 fresh lavender sprigs
Chili powder, for rimming the serving mug Ice 1 1/2 ounces vodka
1/2 ounces fresh squeezed lime juice
1/4 teaspoon turmeric powder
3 ounces ginger beer
Lavender sprig and lime wheel, for garnish
Instructions: Gather all your ingredients and place around large work area, near stove. Pat meat dry and cut it into 3 or 4 portions, then thinly slice the meat into strips against the grain of the meat. Place a small skillet with seeds and peppercorns over medium heat and toast a minute until fragrant. Place in spice mill and grind. Combine with chili powder, garam masala and turmeric. (Ready-ground spices can be substituted but toasted whole seeds and peppercorns that are freshly ground are a little deeper and bigger in flavor.) Peel and chop red onion. Seed and thinly slice bell pepper. Thinly slice or chop the fresh chili peppers. Seed if you prefer milder food or leave seeds in for extra spicy. Grate or mince ginger and garlic. Heat a large cast-iron skillet over medium-high to high heat. Add oil, 2 turns of the pan, and cook beef in single layer to brown and crisp, 2 to 3 minutes on each side. Season with salt and remove to platter. Add more oil, another turn of the pan, and add onions and peppers, toss 3 minutes. Add ginger, garlic and curry leaves and toss a minute more. Add beef back to pan, sprinkle in spice blend, toss to combine with peppers and douse with lemon juice, sherry or vinegar. Garnish beef with cilantro. Serve beef with rice or grilled naan, mango chutney and Mumbai Mule. Bring water (with or without aromatics) to a boil. Add rice and salt and cook in boiling water, 12 minutes. Rinse in strainer using HOT water, drain and remove aromatics if using. For the simple syrup: Heat the water and sugar in a small saucepan until sugar is melted. Add lavender and let cool. Store in refrigerator. For the mule: Run a fresh cut lime over the rim of a copper mug or rocks glass. Place rim of glass upside down into a saucer filled with chili powder to coat the rim. Fill glass with ice. Place vodka, lime juice, turmeric, ginger beer and 1/2 ounce lavender simple syrup into glass. Stir gently and garnish with a lavender sprig and lime wheel. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 57819,"BBQ Grilled Corn 4 ears corn on cob 2 limes, juiced A drizzle extra-virgin olive oil Salt 2 tablespoons red wine vinegar 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon grill seasoning, a palm full 1/2 cup ketchup or tomato sauce 1 tablespoon hot sauce 2 scallions, finely chopped Instructions: Heat grill over medium-high heat. Husk corn and douse with lime juice, drizzle with oil and season with salt. Grill corn to char all over, 10 to 12 minutes. Combine vinegar and brown sugar over medium-low heat, stir in Worcestershire, grill seasoning, ketchup or tomato sauce, and hot sauce. Simmer a couple of minutes. Baste corn liberally with sauce and cook 1 minute longer. Remove from grill, cover corn with chopped green onion and serve. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 57820,"Bears Brat 2 cans lager or pilsner beer 3 medium Granny Smith apples, peeled and sliced
1 onion, sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 fresh bratwurst 1/2 cup stone-ground mustard 1 to 2 tablespoon pickled jalapenos, chopped
1 tablespoon mayonnaise
8 pretzel rolls
Caramelized Onions, recipe follows 2 tablespoons vegetable oil 4 medium yellow onions, sliced thin
Salt and freshly ground black pepper Instructions: For the bratwurst: Preheat a grill to medium-high heat. Bring the beer to a simmer in a pot with the apples, sliced onions, salt and pepper. Add in the brats and simmer, turning once, until cooked through, 10 to 15 minutes. Strain out the solids and reserve 1 cup of the beer base. Brown the sausages on the grill to add color and texture, 5 to 6 minutes. For the beer mushtard: Mix the mustard, jalapenos, mayonnaise and 1 to 2 tablespoons of the reserved beer base in a bowl. Adjust the thickness with more beer base if necessary. For the sandwich build, place the grilled brats on the pretzel buns, followed by some beer mushtard and Caramelized Onions. Add the oil and sliced onions to a skillet and stir to combine. Sprinkle with salt and pepper. Cook over medium-low heat, undisturbed, until the bottoms of the onions begin to caramelize, 10 to 15 minutes. Stir only once and keep for another 5 minutes undisturbed. Once the onions are golden and soft, set aside. (Add water if necessary to help deglaze the pan throughout the cooking process.) ","[Lager, Hefeweizen, Riesling, Gouda]

" 57821,"Blackend Medallions of Salmon Over Blue Home Fries and Blueberry and Citrus Vinaigrette 1/4 cup kosher salt 1/4 cup cayenne pepper 1/4 cup paprika 1/4 cup garlic powder 1/4 cup ground black pepper 2 tablespoons onion powder 2 tablespoons dried oregano 2 tablespoons dried thyme 4 ( 6 ounce) pieces of salmon 6 tablespoons Cajun spice mix 1 tablespoon peanut oil or vegetable oil 1 pint blueberries, juiced 1 orange, zested and juiced 1 lemon, zested and juiced 1 large shallot, diced 1 cup olive oil Salt and fresh ground pepper, to taste 1 pound Blue Peruvian potatoes, peeled and diced 1 medium onion, diced 2 jalapenos, seeded and diced 1 red pepper, seeded and diced 2 tablespoons fresh thyme, picked 1 tablespoon garlic, chopped 1 1/2 cups peanut or vegetable oil Salt, to taste Fresh ground pepper to taste Instructions: For the Cajun spice mix, combine ingredients and store in a jar until ready to use. For the salmon, heat a nonstick skillet to almost smoking. Coat 2 sides of salmon in spice mix. Add oil to skillet and place salmon, on a spiced side down in skillet, turn salmon to the other side when spices start to blacken. If you like well done, transfer skillet to a 375 degree preheated oven for 3 minutes. For the blueberry vinaigrette, In a small pan reduce the juices of the blueberries and orange by half. Let cool, add lemon juice and shallots, 1/2 teaspoon each, chopped zest of orange and lemon. Stir in olive oil and season with salt and pepper to taste. Bring vinaigrette to room temperature before using.; For the potatoes, put diced potatoes on a dish or in a bowl and cover with plastic wrap. Place in microwave on and cook on full power for 4 minutes. Take out and stir, then put it back in for another 2 to 4 minutes until potatoes are tender. Heat oil in skillet to 350 degrees and fry off potatoes until crisp, about 11/2 minutes. Drain and reserve oil and put the potatoes aside. Put skillet back on stove top and add 3 tablespoons of reserved oil, add onions and saute until they start to turn golden. Then add jalapenos, red peppers, thyme and garlic. Saute 2 minutes, then add potatoes back to skillet. Cook 3 to 4 minutes more, tossing to combine ingredients. Salt and pepper to taste and keep warm in oven.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 57822,"Curried Egg Salad on Whole Wheat Bread 1/2 cup reduced-fat Greek yogurt 1 tablespoon prepared mayonnaise 1/4 teaspoon curry powder, or as needed 4 hard-boiled eggs, peeled, halved, and finely chopped 1 large green onion, finely chopped Kosher salt and freshly ground black pepper 6 slices good-quality whole wheat bread* 3 pieces red leaf lettuce Instructions: In a medium bowl, combine the Greek yogurt, mayonnaise, curry powder, to taste, and stir well to combine. Add the eggs and green onions and season with salt and pepper. Gently fold the eggs into the yogurt mixture and taste for seasoning. Lay 3 slices of bread on the work service. Divide the curried egg salad evenly among the bread slices, and top each slice with 1 piece red leaf lettuce. Top with the remaining slices of bread. Cut the sandwiches into quarters and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57823,"Prosciutto Wrapped Endive and Radicchio with Balsamic-Fig Reduction 2 heads Belgian endive, quartered lengthwise 2 small heads radicchio, quartered lengthwise Salt and pepper 1/4 pound sliced prosciutto, cut slices in 1/2 on an angle across the center Extra-virgin olive oil, for brushing 2 dried figs, finely chopped 1/2 cup balsamic vinegar Instructions: Preheat a grill pan over medium-high heat. Season the quartered pieces endive and readicchio with salt and pepper. Wrap each section with a half slice of ham. Brush the wrapped sections with extra-virgin olive oil and grill 7 to 8 minutes, turning every couple of minutes, until ham is crispy and lettuce sections are tender. Place figs and vinegar in a pot and bring to a boil, then reduce heat to simmer. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and vinegar is thick, 5 to 7 minutes. Arrange the lettuce on individual plates or a serving dish and spoon the fig and balsamic reduction over the lettuce, drizzling back and forth over the plate. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 57824,"Tuna Ni?oise Salad with Tahini Dressing 3/4 pound carrots (about 6), cut into 2-inch pieces, halved or quartered lengthwise if thick 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 pound green beans, trimmed, halved if long 2 large eggs 1/4 cup tahini 2 tablespoons white wine vinegar 1 small head red-leaf lettuce, torn 2 5-ounce cans tuna in olive oil, drained 8 radishes, thinly sliced 16 pitted kalamata olives Za'atar spice blend, for sprinkling Instructions: Place a baking sheet in the oven and preheat to 450?. Toss the carrots with 1 tablespoon olive oil in a bowl; season with salt and pepper. Spread out on the hot pan and roast until tender and browned on the bottom, 25 to 30 minutes. Meanwhile, bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 2 to 4 minutes. Remove with a slotted spoon to a paper towel\u2013lined plate to cool. Carefully add the eggs to the pot of water; adjust the heat to maintain a gentle simmer and cook until the yolks are jammy, 7 minutes. Drain the eggs and run under cold water until cool enough to handle. Peel the eggs and cut each into 4 wedges. While the eggs are cooking, make the dressing: Whisk the tahini, 1/4 cup water, 1 tablespoon olive oil and 1 tablespoon vinegar in a small bowl; season with salt and pepper. Thin with more water, if necessary. Toss the lettuce in a large bowl with the remaining 1 tablespoon olive oil and 1 tablespoon vinegar; season with salt and pepper. Divide among plates. Top with the tuna, roasted carrots, green beans, radishes, olives and eggs. Drizzle with the tahini dressing and sprinkle with za'atar. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 57825,"Bananas Foster Doughnuts 2 1/4 cups cake flour, plus extra for rolling 1 1/4 cup bread flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 2 ripe bananas, peeled and mashed 1/2 cup buttermilk 4 tablespoons shortening 2/3 cup granulated sugar 1/2 teaspoon table salt 1 1/2 teaspoons vanilla extract 1 large egg plus 1 large egg yolk Canola or vegetable oil (enough to fill a deep frying pan by 2 inches) 4 tablespoons unsalted butter 1/3 cup light brown sugar Pinch of ground cinnamon Pinch of table salt 2 bananas sliced into 1/2-inch pieces on a bias 1/4 cup dark or spiced rum 1/4 cup banana liqueur 1 to 2 cups confectioners' sugar, sifted, plus extra for serving Instructions: For the banana cake doughnuts: Add the cake flour, bread flour, baking powder, baking soda and cinnamon to a fine-mesh sieve and sift over a large bowl. Whisk the bananas and buttermilk together in a small bowl. To the bowl of a stand mixer add the shortening, sugar, salt and vanilla and using the paddle attachment, cream the mixture on medium speed until smooth and creamy, 1 to 2 minutes. Beat in the whole egg, then add and the egg yolk and beat until smooth. Alternate adding the flour mixture and banana mixture in 3 additions, beginning and ending with the dry ingredients and mixing just until combined. Cover the bowl with plastic wrap and set aside for 10 minutes.
Generously coat the work surface with flour and turn the dough out onto the floured surface. Dust the top of the dough with more flour, then roll the dough into a 1/2-inch thick sheet. Use a 3-inch donut cutter to stamp out circles from the dough. Place the circles on a parchment paper-lined baking sheet. Bring the scraps together, re-roll them into a 1/2-inch thick sheet, and stamp as many circles from the dough as possible (discard the remaining scraps); you should get about 12 donuts.
Line a rimmed baking sheet with paper towels and set a wire cooling rack on top. Pour the oil into a large heavy-bottomed frying pan set over medium-high heat; the oil should fill the pot by about 2 inches-if it doesn't, add more. Heat the oil until it reads 375 degrees F on an instant-read thermometer. Add 2 to 3 doughnuts to the hot oil and cook until the doughnuts are golden brown, about 1 1/2 minutes on each side. Transfer to the cooling rack to drain and cool and repeat with the remaining doughnuts, making sure the temperature of the oil returns to 375 degrees F between batches.
For the bananas foster: Melt the butter in a large skillet set over medium heat. Add in the brown sugar, cinnamon and the salt stirring until the mixture starts to bubble. Add the bananas and gently stir to coat in the sugar mixture. Continue to cook the bananas until they are warmed through, 1 to 2 minutes. Use a slotted spoon to transfer the bananas to a medium plate. Stir the rum and banana liqueur to the skillet and cook until combined, then pour the sauce into a heat-safe mixing bowl. Whisk in 1 cup of confectioners' sugar, and once well combined, begin adding more confectioners' sugar 1 tablespoon at a time, until the sauce is a medium-thick consistency good for drizzling.
For serving: Slice the doughnuts three-quarters of the way through horizontally. Stuff the doughnut with a few banana slices. Drizzle the sauce over the top and serve generously dusted with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57826,"Red Potatoes and Thyme 1 quart water 2 pounds small red skin potatoes, quartered 1 tablespoon, extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter Salt and pepper 2 tablespoons, 5 or 6 sprigs, fresh thyme, leaves stripped and chopped Instructions: In a deep, medium skillet, bring water to a boil. Add quartered potatoes and simmer 12 minutes, until fork tender. Begin other recipes in your menu. Drain potatoes in a colander set over a pot. Allow the stock to cool and refrigerate for another use. Return the pan you cooked the potatoes in to heat over medium high. Add extra-virgin olive oil and butter, then, when butter melts add potatoes. Season potatoes with salt, pepper and chopped thyme. Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 57827,"Austin, Texas Barbecue Paste 1 teaspoon dry mustard 2 tablespoons Adams Steak seasoning 1 teaspoon garlic powder 2 pinches hot cl flakes 1 tablespoon course black pepper 4 tablespoons butter Beer or water (your preference) Instructions: Mix all the dry seasonings and butter together, and then add just enough beer/water to create a paste. Rub this paste on venison or other game, using a hearty coating. It is best if the meat can marinate for a few hours before cooking. ","[Rioja, Cabernet Sauvignon, Syrah/Shiraz]" 57828,"Energy Bars Nonstick cooking spray 1 cup quick cooking rolled oats 1/2 cup raw unsalted sunflower seeds 1/2 cup toasted wheat germ 1/4 cup whole-wheat pastry flour 1/2 cup dried apricots 1/2 cup raw almonds 1/2 cup raisins 1/2 cup pitted dried dates 1/2 cup powdered nonfat dry milk 1/2 teaspoon ground cinnamon 1/3 cup pure maple syrup 2 large eggs Instructions: Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with cooking spray. Place all ingredients except the syrup and eggs in a food processor and pulse until the mixture is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste. Transfer to the baking pan and spread evenly. Bake until just done, about 20 minutes. Cut into 20 squares. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 57829,"Grilled Melon and Prosciutto Pasta Salad 1 tablespoon Dijon mustard 1/4 cup champagne vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 cup chopped fresh basil
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh tarragon
1/2 cup freshly grated Parmesan 2 tablespoons olive oil 4 ounces sliced prosciutto, cut into thin strips
1/2 cantaloupe, rind removed, cut into wedges
1 pound farfalle pasta, cooked and cooled
1 cup pitted Castelvetrano olives, halved
Instructions: For the dressing: In a large bowl, whisk together the mustard, vinegar, extra-virgin olive oil and salt until emulsified. Add the basil, parsley, tarragon and Parmesan and stir to combine. For the salad: Heat a medium skillet over medium heat. Add the olive oil and prosciutto and cook, stirring often with a wooden spoon, until the prosciutto is brown and crispy, about 6 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Let cool. Heat a grill pan over high heat. Place the melon wedges in the pan and grill until nice grill marks appear and the melon is slightly caramelized, about 1 minute per side. Remove to a cutting board and chop into bite-size pieces. Add the grilled melon, pasta and olives to the bowl with the dressing and toss well to coat. Sprinkle with the crispy prosciutto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 57830,"Angel Cones 1 cup powdered sugar 1 tablespoon meringue powder Water, for icing consistency 2 to 3 drops blue food coloring Blue sanding sugar, garnish 1/4 cup shredded coconut 2 to 3 drops yellow food coloring 2 to 3 drops red food coloring 6-ounce white chocolate bar 6 sugar ice cream cones 6 tablespoons marzipan Food coloring pens 6 vanilla wafer cookies 12 white chocolate dipped pretzels Instructions: To make the icing for the skirt, in a small bowl, combine powdered sugar, meringue powder and add enough water to get the desired icing consistency. Mix in 2 to 3 drops of blue food coloring. Set aside. To make the hair, divide the coconut into 2 separate bowls and color with yellow food coloring in 1, and red in the other. Set aside. To make the body, melt white chocolate bars in a medium bowl in the microwave for 30 seconds at a time, stirring in between heating. Dip cones in melted white chocolate. Holding onto the tip of the cone, dip larger end into the blue royal icing, then dust with sanding sugar. Place cones in refrigerator on foil lined baking sheet until white chocolate has set. While cones are setting, make angels' heads by rolling 1 tablespoon of marzipan into a ball. Set aside. Remove cones from refrigerator. Gently push heads onto the tips of the cones. Using the remaining melted white chocolate, attach the coconut hair, vanilla wafer halo and the pretzel wings. Carefully draw on faces using food coloring pens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57831,"Chocolate Lime Cheesecake 7 ounces chocolate wafer cookies 1/3 cup unsalted butter, melted 1 1/2 pound cream cheese (recommended: Philadelphia) 1 cup sugar 4 whole eggs 2 egg yolks 4 limes, juiced or 3/4 cup Special equipment: spring form pan Instructions: Preheat oven to 350 degrees F. Place a large overlapping piece of aluminum foil over the bottom of the springform pan, and then insert pan ring over it. Fold the foil extra foil up and around the pan and place the whole thing on a second piece of foil, also folding it and pressing it securely around the pan, having a water tight covering. In a food processor, process cookies until they are crumb-like, add melted butter and continue to process. Pour crumb mixture into springform pan and press with your fingers to line the pan. Place the pan in the refrigerator to set while you prepare the cheesecake. Place a kettle of water on for water bath. In a food processor beat the cream cheese until smooth, add the sugar, eggs, egg yolks, and lime juice. Take crumbed pan from the refrigerator and place it in a roasting pan. Pour the cheesecake mixture into the crumb pan, and then carefully pour the hot kettle of water into the roasting pan so the water reaches 1/2 way up the pan so the water does not splash into cheese cake. Place roasting pan in oven for 1 hour, checking after 50 minutes. It should feel set, but still wobbly in the center. Take the roasting pan out of the oven, carefully remove the springform pan from the roasting pan and place it on a rack. Peel off the outer layer of foil, and tear away the side bits of the first layer of foil and leave the pan to cool. Once the cake comes to room temperature, place it in the refrigerator for 20 minutes before serving. Transfer to the plate you're going to serve it on, a plate without a lip, or a cake stand. Unclip the springform pan and remove the outer part. Carfully lift the cheesecake removing the metal bottom. The aluminum foil can stay on the cake. Serve chilled. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 57832,"Veal Sweetbread and Bacon Pie 10 ounces veal sweetbreads 2 cups flour, sifted Pinch salt 3/4 cup butter, cut into 1/2-inch dice 1/2 cup water Clarified butter 8 slices bacon, cut into 1/2-inch pieces 1 lemon, juiced 3 medium tomatoes, cut into 1/2-inch slices Black pepper, to taste 30 marjoram leaves 1 egg, lightly beaten Instructions: Soak sweetbreads in cold water for 1 hour. Rinse and place in pot. Cover with additional cold water. Bring slowly to a boil, then drain immediately and plunge into a bowl of cold water. Remove skin and press sweetbreads between 2 plates. Wrap plates in a towel, place a heavy weight on top, and compress for 30 minutes. Blot sweetbreads dry after pressed. For pastry: Make well in center of flour. Add salt and butter. Combine quickly with water to form a smooth dough. Knead lightly and let rest for 30 minutes in a cool place. Remove and roll out to a size slightly larger than the lip of a pie pan. To assemble: Preheat oven to 375 degrees F. Heat clarified butter in pan. When hot, add bacon and fry. Line pie dish with half the bacon, cover with a layer of sweetbreads. Add remaining bacon and remaining sweetbreads. Moisten with lemon juice and cover with tomatoes. Season with pepper and marjoram leaves. Lightly brush lip of pie pan with water. Cover filling with pastry and press down at edges to seal. Trim off excess dough. Cut vent holes in center and brush dough with egg. Bake 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57833,"Lime Curd 3/4 cup sugar 4 teaspoons grated lime zest, plus 1/2 cup lime juice (from 3 to 4 limes, or use bottled Key lime juice) Pinch of salt 3 large eggs plus 3 egg yolks 4 tablespoons cold unsalted butter, cut into small pieces Instructions: Whisk the sugar, 1 tablespoon lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lime mixture. Cook the mixture over medium heat, whisking constantly, until it?s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming; let cool to room temperature. Stir in the remaining 1 teaspoon lime zest. Cover and refrigerate until completely set, at least 4 hours and up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 57834,"Grilled Chicken Kebabs 4 scallions 1/4 cup packed fresh dill 1/4 cup packed fresh parsley 1/4 cup extra-virgin olive oil, plus more for the grill Kosher salt Pinch of red pepper flakes 8 skinless, boneless chicken thighs (about 5 ounces each) 1 lemon, cut into 8 wedges Freshly ground pepper 1/2 cup plain whole-milk yogurt Instructions: Cut the white and light green parts of the scallions into 1 1/2-inch pieces; set aside. Chop the dark green parts and transfer to a blender. Add the dill, parsley, olive oil, 3 tablespoons water and 1/2 teaspoon salt and puree until smooth. Stir in the red pepper flakes. Remove 2 tablespoons of the puree to a small bowl for the sauce; refrigerate until ready to use. Transfer the remaining puree to a large bowl. Add the chicken and toss to coat. Let marinate in the refrigerator at least 4 hours or overnight. Soak 8 wooden skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium. Thread 2 chicken thighs onto double skewers, placing lemon wedges and scallion pieces between the thighs; season the kebabs generously with salt and pepper. Oil the grill grates. Grill the kebabs until the chicken is lightly charred and cooked through, 8 to 10 minutes per side. Transfer to a cutting board and let rest 5 minutes. Mix the yogurt with the reserved scallion puree and season with salt. Cut the chicken in half to separate each pair of skewers. Squeeze the grilled lemon over the chicken; serve with the yogurt sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57835,"Vegetable Curry 2 tablespoons vegetable oil 1 large onion, chopped 1 teaspoon curry powder 1/2 teaspoon pepper 1 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground cumin 2 bay leaves 2 medium carrots, chopped 1/2 cup sliced snow peas or sugar snap peas 1/2 pound green beans, sliced into 1-inch pieces 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1/2 pound broccoli florets, cut into 1/4-inch pieces 1/2 pound zucchini chopped 3 celery stalks, chopped 1/2 cup lemon juice Instructions: In large, nonstick skillet, add oil and heat over medium heat to high heat. Add onions and saute until soft, about 3 minutes. Add curry powder, pepper, salt, ginger, cumin and cook about 1 minute. Add the bay leaves and the vegetables. Cover with the juice and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 to 20 minutes. Remove cover and continue cooking a few more minutes to remove some of the liquid. Remove bay leaves before serving with rice. yield : 6 servings; serve with rice. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 57836,"Salted Caramel Brownies 1/2 pound (2 sticks) unsalted butter 8 ounces plus 6 ounces Hershey's semisweet chocolate chips 3 ounces unsweetened chocolate 3 extra-large eggs 1 1/2 tablespoons instant coffee granules, such as Nescafe 1 tablespoon pure vanilla extract 1 cup plus 2 tablespoons sugar 1/2 cup plus 2 tablespoons all-purpose flour, divided 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 5 to 6 ounces good caramel sauce, such as Fran's 2 to 3 teaspoons flaked sea salt, such as Maldon Instructions: Preheat the oven to 350 degrees. Butter and flour a 9 x 12 x 1-inch baking pan. Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan. Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 57837,"Schiacciata Sandwiches 4 cups bread flour 1/2 cup lukewarm water (105 to 115 degrees F) One .25-ounce package dry active yeast (2 1/4 teaspoons) 1 1/2 teaspoons salt 3/4 cup cold water 1/4 cup olive oil, plus more for bowl Semolina flour, for dusting Extra-virgin olive oil, for drizzling Sea salt 8 ounces bresaola 8 ounces mortadella 4 ounces baby arugula, cleaned 4 ounces semi-aged Pecorino Toscano 4 ounces aged Pecorino Toscano 1 package Stracchino cheese Assorted jams and honey, such as apricot jam or local honey, for serving
Assorted fruit, such as pears, figs or whatever tree fruit is in season Instructions: For the bread: Preheat the oven, pizza oven or grill to 550 degrees F. Add 1/2 cup of the bread flour, the lukewarm water and the yeast to a stand mixer fitted with the paddle attachment. Mix well and let sit until bubbly, about 30 minutes.
Whisk together the remaining 3 1/2 cups bread flour and the salt in another bowl so it will be evenly distributed.
Once the yeast mixture is nice and bubbly and looks like foamy beer, add 3/4 cup cold water and the olive oil. Fit the mixer with a dough hook and begin mixing, adding the flour mixture in increments. Mix the dough until the dough starts creeping up the dough hook and comes away from the sides of the bowl, about 5 minutes.
Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch the dough down, and let rise for another hour.
Divide the dough into 4 equal disks. Lightly flour a work surface with semolina flour. Stretch each disk out to a 10-inch round using your fingers or heels of your hands (and a rolling pin, if you prefer).
Flatten the disks of dough into rounds about 1/2-inch thick and press with fingers to make holes. Drizzle with extra virgin olive oil and sprinkle with sea salt. If using a pizza oven, bake until the bread has browned and is starting to char slightly on the edge, about 10 minutes.
If using a grill, lay the dough oiled-side up and grill until char marks appear on the bottom. Flip and cook for another 2 minutes on the second side.
If using a regular oven, turn a baking sheet upside-down on the center rack of the oven. Slide the schiacciata onto the baking sheet. Bake until browned on the edges, 10 to 15 minutes. (Ovens vary, so times will be different. Use the visual clues to help you know when it's done.)
Set the breads aside to cool. For assembly: Slice the schiacciata in half horizontally to make sandwich halves. Cut into quarters and fill with assorted fillings as desired. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 57838,"Cannelloni 1 cup minced onion 1/2 cup minced celery 1/3 cup minced carrot 2 tablespoons olive oil 2 cloves garlic, minced 12 ounces each ground veal, pork and beef 1/2 cup dry white wine 1 cup beef broth 2 teaspoons minced fresh rosemary or 1 teaspoon dried and crumbled 1 bay leaf Salt and pepper 2 egg yolks 2 tablespoons butter 2 tablespoons flour 1 cup milk Freshly grated nutmeg 3/4 cup freshly grated Parmesan 1/4 cup minced fresh parsley 1 recipe Michele's Favorite Tomato Sauce, recipe follows 1/2 cup heavy cream 1 pound fresh pasta sheets Instructions: First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream. Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 57839,"Smoked Salmon on Toast or Jicama Hearts 12 \very thin\ slices of sandwich bread or jicama 4 tablespoons melted butter 2 tablespoons extra virgin olive oil 1 to 2 tablespoons fresh lime juice Salt and freshly ground black pepper 12 thin slices smoked salmon 1 tablespoon finely snipped dill leaves 1 tablespoon chive \batons\ (chives cut into 2-inch lengths) Instructions: Preheat the oven to 350 degrees. With a biscuit cutter or heart shaped cutter, cut out heart shapes (can be done in advance). Brush melted butter on both sides of the bread and set them on a baking sheet. Bake for 15 minutes or until toasts are golden brown; remove and set aside until later. (Or, for low cal alternative, cut wide thin slices of jicama, then cut out heart shapes from those - can be done in advance, and kept in dampened cloth in the refrigerator.) Combine olive oil and lime juice and season lightly with salt and pepper. Set two \heart\ shaped toast points or jicama slices in middle of a dinner plate. Heart points should meet in center and overlap each other slightly. Roll up or drape a slice of smoked salmon in the middle of each heart and brush with olive oil and rice vinegar dressing. For a professional looking presentation, scatter dill and chives over everything; including the plate. At last minute, coarsely grind fresh pepper over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57840,"Philly-Style Garlicky Greens and Egg Sandwich Kosher salt 1 1/2 pounds broccoli rabe 3 tablespoons extra-virgin olive oil 4 garlic cloves, finely chopped Freshly ground black pepper 5 to 6 tablespoons unsalted butter 4 (9-inch) hero rolls, split 8 ounces sliced provolone 3 tablespoons Sriracha 4 to 8 large eggs 2 tablespoons grated Parmesan Instructions: SET UP: Preheat the broiler to high with a rack set 4 inches from the heat source. Bring a large pot of salted water to a boil. COOK THE GREENS: Add the broccoli rabe to the water and cook until crisp tender, 3 to 4 minutes, then drain. Heat the oil in a large skillet over medium-high heat until hot. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Stir in the broccoli rabe, season with salt and pepper, remove from the heat, and keep warm. TOAST THE ROLLS: Melt 4 tablespoons of the butter in a large skillet. Brush the cut sides of the rolls with some of the melted butter. Broil the rolls, cut-side up, until brown, about 3 minutes. Divide the provolone among the rolls and broil until the cheese melts, about 1 minute. Fill the rolls with broccoli rabe. FRY THE EGGS AND ASSEMBLE: Heat one more tablespoon butter in the same skillet over medium-high heat until hot. Stir in the Sriracha and simmer for 20 seconds. Working in batches and adding more butter if needed, crack the eggs into the skillet and fry until the whites just begin to set, about 1 minute. Cover the skillet and cook over low heat until the egg whites are set but the yolks are still runny, 1 to 2 minutes. Put 1 to 2 eggs on each sandwich, sprinkle with Parmesan, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 57841,"Summer Cheesecake Mousse 8 ounces cream cheese, at room temperature 1 cup confectioners' sugar, sifted 1 cup sour cream 1 vanilla bean, split and seeds scraped out 1 vanilla bean, split and seeds scraped out
Kosher salt 1 teaspoon powdered gelatin 5 to 6 graham crackers (full sheets), coarsely crushed (1 cup) 4 tablespoons unsalted butter, melted 2 teaspoons granulated sugar 1/2 cup your favorite berry jam
1/2 cup assorted fresh berries 4 sprigs fresh mint Instructions: Beat together the cream cheese and confectioners' sugar, in a large bowl, with an electric mixer on medium speed until well combined, about 2 minutes. Add in the sour cream, vanilla bean seeds and a pinch of salt and beat on medium-high speed until well combined, about 3 minutes. Dissolve 1 teaspoon gelatin in 1 tablespoon hot water and beat into the cream cheese mixture. Mix the crushed graham crackers, butter and granulated sugar in a small bowl until moist. Spoon the graham cracker mixture into the bottom of four 6-ounce glass mason jars (don't press it down). Top with 1/4 cup of the cream cheese mixture, then 2 tablespoons of jam, spreading it all the way to the side of the jar, then another 1/4 cup cream cheese mixture. Refrigerate until set, about 2 hours. Garnish with fresh berries and mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57842,"Shrimp and Vegetable Saute, Chinese Style 1 teaspoon anchovy paste 1 tablespoon soy sauce 1 teaspoon sugar 1/4 cup chicken broth Dried red pepper flakes 1 tablespoon each vegetable and sesame oil 1 cup seeded red bell peppers, cut into 1 inch squares 1 scallion, whites thinly sliced, greens, cut into rounds, kept separate 1 pound deveined peeled shrimp, halved 1 clove minced garlic 1 cup thawed frozen peas 1/4 cup each chiffonade of mint and basil leaves Instructions: Whisk anchovy paste, soy sauce, sugar, broth and season with red pepper flakes. In a large skillet or wok, heat the vegetable and sesame oils. Add peppers and scallion whites and stir fry or saute, stirring continuously for one minute. Add shrimp and saute for another minute. Add garlic and saute for 15 seconds until you get a good whiff of its aroma. Add liquid ingredients and peas, half of mint and basil leaves and simmer for a minute or two just until the shrimp are cooked through and the vegetables are tender but still crisp. Taste and season and transfer to a bowl; serve over rice, garnish with remaining mint, basil and green scallions rounds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57843,"Tampa Cuban Sandwich 5 pounds boneless pork shoulder 1/2 cup fresh lime juice 1/2 cup fresh orange juice 8 large cloves garlic 2 teaspoons dried oregano Kosher salt and freshly ground pepper 4 bay leaves 1 9-inch piece Cuban bread 4 thin slices glazed ham (about 4 ounces) 3 to 4 thin slices Genoa salami with peppercorns (about 1 ounce) 2 thin slices Swiss cheese (about 1 ounce) 2 pickle slices 1 tablespoon yellow mustard Unsalted butter, softened, for cooking Instructions: Prepare the pork: Cut small slits all over the meat with a knife and put skin-side down in a roasting pan. Mix the lime juice and orange juice in a measuring cup. Transfer 1/4 cup juice mixture to a food processor; add the garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse to make a paste. Rub over the pork and into the slits. Pour the remaining 3/4 cup juice over the pork; press the bay leaves on top. Cover and refrigerate 3 to 6 hours. Preheat the oven to 350 degrees F. Turn the pork skin-side up and roast until a thermometer inserted into the middle registers 160 degrees F, about 2 hours, 30 minutes. Cool completely before slicing. (Refrigerate leftover pork in an airtight container up to 1 week.) Make the sandwich: Cut the bread in half lengthwise. Layer the ham, 3 thin slices roast pork, the salami, cheese and pickles on the bottom half. Spread the mustard on the inside of the top half. Heat a nonstick skillet over medium heat. Butter the outside of the sandwich, then add to the pan and put a heavy skillet on top to weigh it down; cook until golden, 3 to 4 minutes per side (or cook in a sandwich press). Cut in half on the diagonal. In any Cuban sandwich, mojo-marinated pork is key. Look for bottled marinade in Latin markets, or try this recipe from Tampa's legendary Columbia Restaurant. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 57844,"Easy Vegetable Biryani 3/4 cups basmati rice 1 tablespoon unsalted butter 2 tablespoons golden raisins 2 tablespoons blanched, sliced almonds 1/2 teaspoon turmeric 1/4 teaspoon whole cumin seeds 1/4 teaspoon whole coriander seeds 3 whole cardamom pods 1 cinnamon stick, broken in half 1 1/2 cups water 1 teaspoon kosher salt 2 tablespoons unsalted butter 1/4 small yellow onion, thinly sliced 1 tablespoon peeled, minced fresh ginger 2 cloves garlic, minced 2 tablespoons golden raisins 2 tablespoons blanched, sliced almonds 1 1/2 teaspoons whole coriander seeds 1/2 teaspoon whole cumin seeds 5 whole cardamom pods 1 cup small cauliflower florets 3 ounces green beans, cut into 1-inch pieces 3 small new potatoes (about 6 ounces), peeled and quartered 1 medium carrot, cut into 1-inch pieces 1 teaspoon kosher salt 2/3 cup water 2 tablespoons toasted shredded coconut 2 tablespoons toasted blanched, sliced almonds Instructions: Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside. Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside. Meanwhile, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more. Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57845,"Classic Guacamole 2 large ripe avocados, pitted, peeled and mashed 2 medium tomatoes, finely chopped (1 1/2 cups) 2 medium jalapeno chiles, seeded, finely chopped 1 medium onion, chopped (1/2 cup) 1 clove garlic, finely chopped 2 tablespoons finely chopped fresh cilantro 2 tablespoons lime or lemon juice 1/2 teaspoon salt Dash pepper Bugles? snacks or tortilla chips, if desired Instructions: Mix all ingredients except snacks or chips in medium bowl. Cover and refrigerate 1 hour to blend flavors. Serve with snacks or chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 57846,"Sweet Apple Iced Tea 6 cups water 6 sweet apple tea bags (recommended: Celestial Seasonings Sweet Apple Chamomile) 1 1/3 cups Vanilla Simple Syrup, recipe follows 1 small apple, thinly sliced 1/2 lemon, thinly sliced Ice 1 cup granulated sugar 1 cup water 1 vanilla bean, cut in 1/2 lengthwise and seeds removed Instructions: In a medium saucepan, bring the water to a boil over high heat. Remove the pan from the heat and stir in the tea bags. Allow the liquid to cool to room temperature, about 1 hour. Remove the tea bags and discard. Add the Vanilla Simple Syrup and stir. Pour the mixture into a glass pitcher. Add the apple and lemon slices and refrigerate for 1 hour. Pour the tea into ice-filled glasses and serve. In a small saucepan over medium heat, combine the sugar, water, vanilla bean, and vanilla bean seeds. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using. Yield: 1 1/3cups ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 57847,"Creamy Leek and Potato Soup 3 tablespoons unsalted butter 3 cups sliced leeks, white and green parts 1 teaspoon minced garlic 6 cups chicken stock 1 1/2 pounds boiling potatoes, peeled and quartered Salt and white pepper 1/3 cup chopped fresh parsley 4 to 6 tablespoons soft herbed cheese (like Boursin) Instructions: In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes. Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley and 1 tablespoon of soft herbed cheese. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57848,"Flank Steak Salad with Jalapeno Poppers Steak Salad 2 pounds/1 kg flank steak Salt and freshly ground black pepper 1 tablespoon vegetable oil 1 red onion, sliced 2 cucumbers, cut into 1-inch pieces 2 tomatoes, diced 2 avocados, halved, pitted, peeled and diced 1 cup torn fresh cilantro leaves 1 cup torn fresh mint leaves Juice of 2 limes 2 tablespoons olive oil Jalapeno Poppers 4 jalapeno peppers or milder peppers 1/4 cup grated Cheddar cheese 1/4 cup grated Monterey Jack cheese 1/4 cup grated Gruyere cheese 1 cup flour 1 egg 3/4 cup beer Salt and freshly ground black pepper Vegetable oil, for frying Instructions: For the steak salad: Rub the flank steak on both sides with salt and pepper. Heat the vegetable oil in a heavy skillet on high heat and cook the steak on one side for 5 minutes. Flip and cook on the other side for 5 more minutes for medium-rare. Keep warm. Meanwhile combine the red onion, cucumbers, tomatoes, avocados, cilantro, mint, lime juice, and olive oil in a bowl and mix well. Season the salad with salt, and pepper, to taste and set aside. For the jalapeno poppers: Heat oil in a deep fryer or a heavy-bottomed skillet to 350 degrees F. Carefully slice down the side of the peppers and remove the seeds. Set aside. In a bowl, combine all the grated cheeses, season with pepper, to taste and stuff the peppers. In a separate bowl, mix the flour, egg, and beer to form a batter. Dip the stuffed peppers in the batter and fry in a deep fryer or in a heavy skillet for about 5 minutes or until golden brown and crispy. Slice the flank steak. Pile the salad on a plate with slices of flank steak, and top with 1 popper, sliced in half. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 57849,"Brownies with Coffee Glaze 5 ounces unsweetened chocolate, coarsely chopped 1 1/2 cups unsalted butter, room temperature 1/4 cup finely ground espresso beans 1/2 teaspoon salt 2 1/2 cups sugar 2 large eggs 1 teaspoon vanilla extract 1 1/4 cups all purpose flour 1 cup pecans, coarsely chopped 1/4 cup Kahlua or other coffee liqueur 1 tablespoon unsalted butter, softened 1 teaspoon vanilla extract 1 cup powdered sugar Instructions: Preheat oven to 325 degrees F. Butter and flour 9-by-12-inch baking pan. Line bottom of pan with parchment paper; butter and flour paper. Combine chocolate, butter, espresso and salt in top of double boiler over simmering water. Stir until chocolate melts and mixture is smooth. Cool. In large bowl, combine sugar, eggs and 1 teaspoon vanilla and whisk until smooth. Add melted chocolate mixture and whisk until smooth. Gently fold in flour, just until it disappears. Fold in pecans. Pour into prepared pan; smooth top. Bake until toothpick inserted into center comes out clean, about 35 minutes. Cool brownies on rack 1 hour. Whisk Kahlua, vanilla and butter in small bowl until well blended. Add powdered sugar and whisk until smooth icing forms. Spread over brownies and let set at least 1 hour before cutting. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 57850,"Fried Squid Mezzo Giorno 2 cups canned plum tomatoes 1/4 cup olive oil 3 cloves garlic, finely chopped 2 tablespoons crushed red pepper flakes Salt and pepper 2 pounds fresh clean squid, cut into ringlets, with tentacles 3 cups flour Deep frying vegetable oil Instructions: Preheat fryer with deep frying oil to 325 degrees. Drain excess liquid from tomatoes. Crush by hand into smaller pieces. In a small pot or casserole, heat olive oil. Saute garlic briefly, taking care not to brown the garlic. Add the red pepper flakes and tomatoes and season with salt and pepper. Simmer for 20 minutes. Dredge clean, well washed squid in flour, shaking off any excess. Fry squid in batches, making sure not to overload fryer, until crisp and golden brown. As squid is removed from fryer, shake off excess oil and season with salt and pepper. Serve with tomato sauce on the side. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 57851,"Individual White Chocolate Tiramisu 1/2 cup milk 4 ounces good quality white chocolate, broken into pieces 1/4 cup sugar 8 ounces mascarpone 3/4 cup heavy cream 1 teaspoon vanilla extract 1/4 cup raspberry liqueur (creme de cassis) or raspberry-flavored syrup 16 very thin slices sponge or angel food cake 4 tablespoons grated bittersweet or semisweet chocolate 8 whole strawberries Chocolate Leaves, for garnish: 1/2 cup grated semisweet chocolate 8 firm, fresh, clean leaves (be sure they are nonpoisonous or lemon leaves work well) 6 ounces whole raspberries 4 strawberries, halved Instructions: To make the white chocolate cream: heat the milk over low-medium heat until bubbles form around the edges of the saucepan. Place the white chocolate pieces in a small bowl and pour the hot milk over. Whisk until the chocolate is completely melted. Meanwhile, in a medium bowl, whisk the sugar into the mascarpone. Set aside. In a small, chilled bowl, whip the cream with the vanilla until soft peaks form (do not overbeat.) Whisk the white chocolate mixture into the mascarpone. Fold in the whipped cream. The texture should be like lightly whipped cream; if it doesn't \flow, thin the mixture slightly by stirring in some milk, 1 tablespoon at a time. Spoon the liqueur evenly over the cake slices. Place 1 slice of cake in the bottom of each goblet. Spoon half of the cream mixture over the cake slices (about 2 1/2 tablespoons for each slice.) Sprinkle each with 1/2 tablespoon of the grated chocolate. Slice 8 strawberries and place some slices over the chocolate in each goblet. Repeat the cake, cream and chocolate layers. Refrigerate for 4 to 8 hours. To make the chocolate leaves: line a plate with waxed paper. In a double boiler over low heat, melt the grated semisweet chocolate. Remove the chocolate from the heat. Using a pastry brush, spread the underside of each leaf with a layer of chocolate. Place the painted leaves, chocolate side up, on the prepared plate. Freeze until the chocolate is set. Carefully peel the leaf off the chocolate, handling the chocolate leaf as little as possible. Return the leaves to the freezer if the chocolate is melting. Just before serving, top each tiramisu with raspberries and garnish each with a strawberry half and chocolate leaves. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Riesling]" 57852,"Easter Egg Nest Cake Nonstick cooking spray, for the bowl One 15.25-ounce box carrot cake mix
3 large eggs
1/3 cup canola oil
Nonstick cooking spray, for the bowl 3 tablespoons unsalted butter
One 12-ounce bag marshmallows
3/4 cup white chocolate chips or melts
1/2 teaspoon ground cinnamon
3 drops brown gel food coloring
2 drops yellow gel food coloring
6 cups fried chow mein noodles (about two 6-ounce bags)
One 10-ounce bag white chocolate chips or melts Blue gel food coloring
Green gel food coloring
10 filled chocolate eggs with a firm filling, such as peanut butter-filled or chocolate sandwich cookie-filled Two 16-ounce cans cream cheese frosting 2 cups shredded coconut, toasted
Fresh mint sprigs
Edible flowers
Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a large metal mixing bowl (about 10 1/2 inches in diameter) with nonstick cooking spray and set aside. Combine the cake mix, eggs, oil and 1/2 cup water in a large bowl. (The water and oil is less than what the box instructions call for.) Mix with an electric mixer on medium speed until fully combined, about 2 minutes. Pour the batter into the prepared bowl and bake until a skewer inserted in the center comes out clean, 45 to 50 minutes. Let cool for 15 to 20 minutes in the bowl, then remove from the bowl and let cool completely on a cooling rack, about 2 hours. For the nest: Meanwhile, spray the same bowl you used to bake the cake in with nonstick cooking spray. Melt the butter and marshmallows together in a large pot over low heat, stirring frequently. Add the white chocolate and cinnamon and stir until fully combined. Add the brown and yellow food coloring and mix until blended. Add the chow mein noodles and mix until all the noodles are coated with the marshmallow mixture. Transfer the mixture to the prepared bowl and quickly press into the bowl to form a nest shape. If your hands start to stick, spray them with cooking spray (Caution: the mixture is hot, but you have to work quickly or it will harden; you can wear gloves for this step if necessary). Let cool about 2 hours. Remove the nest from the bowl and line the bowl with plastic wrap, letting some plastic wrap hang over the edge of the bowl. Place the nest back in the bowl, over the plastic wrap. Store in the refrigerator until ready to use. For the eggs: Place the white chocolate in a small microwave-safe bowl. Heat in 30-second increments, stirring after each, until melted, 1 1/2 to 2 minutes. (Do not overheat.) Divide the melted chocolate into 2 bowls. Whisk 6 drops blue food coloring and 5 drops green food coloring into one bowl until a robin's egg blue color is created. Gently push the pointed end of a skewer into the bottom of each chocolate egg, slightly off-center (do not hit the seam of the egg, or the egg will split along the seam). Gently dip the egg into the blue chocolate and turn until the egg is evenly coated. Lift the egg out of the blue chocolate and hold above the bowl to allow excess to drip off. Push the flat end of the skewer into a foam block or container of sugar or salt to allow the egg to dry undisturbed. Repeat this process to dip 4 more eggs into the blue chocolate. Dip the remaining 5 eggs in the white chocolate in the same manner. (If at any point the melted chocolate becomes too thick, microwave for 30 seconds more to loosen.) Set the eggs aside to harden for 1 hour. Remove the eggs from the skewers and place on a paper towel-lined tray. Combine 4 drops green food coloring and 4 drops blue coloring with 1 tablespoon water in a small spray bottle. Lightly spritz the green mixture onto the eggs in a speckled pattern. Allow the eggs to dry again for 1 hour. For decorating: Spread 1 can of the cream cheese frosting into the nest, leaving the outer border unfrosted. Slice 1 1/2 to 2 inches off of the flat side of the cake so that it will fit well inside the nest. Using a spoon, remove some cake to hollow out a depression in the top (the flat side) of the cake, leaving a 2-inch border intact along the outer edge of the cake. Place the cake hollowed-side up into the frosted nest. Fill a pastry bag fitted with a large tip with the remaining cream cheese frosting and frost the top of the cake; spread evenly using an offset spatula or a spoon. Sprinkle the toasted coconut over the top of the cake, making sure to coat completely. If not using immediately, refrigerate. (Let the refrigerated cake come to room temperature for 1 hour before serving.) Using the excess plastic wrap, pull the nest cake out of the bowl and place on a cake stand or platter. Arrange the eggs in the nest, then decorate with mint sprigs and edible flowers, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57853,"IPA Mac and Cheese 3 cups heavy cream
1 teaspoon coriander seeds 1 teaspoon fennel seeds 1 teaspoon black peppercorns 2 fresh bay leaves
1 cup shredded sharp Cheddar Hot sauce, such as Tapatio
Cracked black pepper
3 cups elbow macaroni, cooked
1 cup peas, cooked
1/4 cup shredded braised ham hock 1/4 cup West-Coast style IPA
Salt 1 tablespoon chopped bacon 1/4 cup breadcrumbs
Instructions: Preheat the oven to 400 degrees F. In a saucepan, add the cream, coriander seeds, fennel seeds, peppercorns and bay leaves. Turn the heat up to high and bring to a boil. Once a boil is reached, reduce the heat to medium and stir regularly to prevent burning and boil-over. Once the cream is reduce by three-quarters, strain through a fine mesh strainer into another saucepan. Return the pan with the strained cream to a medium flame and stir in the Cheddar. Once the Cheddar is fully incorporated, add hot sauce and cracked black pepper to taste. Add the macaroni, peas and ham hock to the pan and stir well. Add the IPA and continue stirring until hot. Add salt to taste and place in large ramekin. Top with the chopped bacon and breadcrumbs. Bake until the breadcrumbs become golden brown and crispy. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 57854,"Crackers with Smoked Trout 1 red onion, thinly sliced 3 tablespoons white vinegar Baba ghanoush Water crackers Diced Persian cucumbers Tinned smoked trout Instructions: In a bowl, toss the red onion with the vinegar and let sit 30 minutes. Spread the baba ghanoush on the crackers and arrange on a serving platter. Top with some cucumbers, smoked trout and pickled red onion. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57855,"Grilled Breast of Chicken with Apricots, Raisins, Peanuts and Mint Cooked Over Apple Wood and Apple Jack Sauce and Virginia Waldorf Salad 1/2 cup dried apricots 1/4 cup raisins, minced 1/4 cup peanuts, crushed 1 teaspoon shallots, minced 1/2 teaspoon honey 1/2 teaspoon mint, minced 1 teaspoon curly parsley, minced 4 chicken breasts Salt and pepper 3/4 cup apple cider vinegar 3/4 cup apple cider 1/4 cup apricots, minced 1 teaspoon shallots, minced 1 teaspoon fresh ginger, peeled and minced Salt and pepper 3 apples, cored and diced into 1/4-inch pieces 1 cup celery, diced 1/4-inch 1 cup seedless red grapes, halved 1/2 cup dried cherries 1/2 cup unsalted roasted peanuts 1/4 cup plain nonfat yogurt 1/4 cup sour cream 1 tablespoon smooth peanut butter 1/4 cup fresh flat-leaf parsley, chopped Salt and pepper Instructions: Soak the apricots in hot water for 10 minutes. Drain and then mince. Mix the apricots, raisins, peanuts, shallots, honey, mint and parsley until they hold together. Slice the chicken horizontally and slightly flatten with a mallet. Place 1/4 cup of mixture in each breast. Fold the breast together. Season the chicken with salt and pepper and place on a medium hot grill with soaked applewood chips. Grill for 4 minutes. Turn 1/4 turn for 2 minutes to mark breast and then flip the breast over and cook for 4 minutes. Combine all the ingredients in a medium size saucepan and bring to a boil. Reduce the heat to medium and cook until the volume is reduced to 3/4 cup. Combine the apples, celery, grapes, cherries and peanuts in a large bowl. Toss thoroughly. In a separate bowl, whisk together the yogurt, sour cream, peanut butter, and all but 2 teaspoons of the parsley. Fold the dressing into the salad and season with salt and pepper. Serve garnished with the remaining parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 57856,"Country Fried Chicken 2 teaspoons salt 2 cups water 1 chicken (fryer), cut into pieces 1 1/2 cups self-rising flour 1 teaspoon black pepper 1/2 teaspoon salt 1 1/2 cups shortening Instructions: In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken parts and let soak for 15 to 20 minutes. Drain. Mix together the flour, pepper and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour. In a skillet, over medium heat, heat the shortening. It should be at 350 degrees. If the shortening appears too hot, remove the skillet from the heat and let it cool a little. Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken for it to be well done. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 57857,"Corned Beef Homie Home Fries Kosher salt 2 pounds red-skinned potatoes, cut into 1/2-inch pieces 5 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 1 cup diced red onion 1/2 cup diced Anaheim cl pepper 1/2 cup diced red bell pepper 8 ounces corned beef, diced 3 tablespoons minced garlic 1 teaspoon paprika Freshly ground pepper Shredded cheddar cheese, sliced avocado, sour cream and sliced scallions, for topping Instructions: Bring a large pot of water to a boil and add 1 teaspoon salt. Add the potatoes and cook until almost fork-tender, about 5 minutes. Drain the potatoes and pat dry with paper towels.
Meanwhile, heat 2 tablespoons olive oil and the butter in a large saute pan over medium heat. Add the onion, cl pepper, bell pepper and corned beef and saute until the onion is translucent, about 5 minutes. Add the garlic and paprika and season with salt and pepper. Cook 2 minutes, then remove the mixture from the pan and keep hot.
Add the remaining 3 tablespoons olive oil and the potatoes to the same pan. Cook, turning occasionally, until crispy on all sides, about 12 minutes. Add the corned beef mixture and combine thoroughly, being careful to not break the potatoes.
Serve the home fries topped with cheese, avocado, sour cream and scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57858,"Chickpea Pasta with Sausage and Escarole Kosher salt One 8-ounce box dried chickpea penne 1/4 cup olive oil 8 ounces sweet Italian sausage, casings removed
1 small red onion, thickly sliced 1 medium head escarole, trimmed and coarsely chopped 1/4 teaspoon crushed red pepper flakes 1/2 cup grated Parmesan 1/2 cup grated Pecorino Romano Instructions: Bring a large pot of salted water to a boil. Cook the pasta until al dente, 1 to 2 minutes shy of the package directions. Reserve 1 1/4 cups pasta water, then drain. Heat a large skillet over medium heat. Add 2 tablespoons of the olive oil. Crumble in the sausage and cook until no longer pink, 2 to 3 minutes. Add the onion and cook until golden and wilted, about 4 minutes.
Add the escarole, red pepper flakes and 1/2 cup pasta cooking water. Cover and cook until the escarole has just wilted, 3 to 4 minutes. Increase the heat to reduce the liquid in the skillet and thicken it slightly, about 1 minute. Add the pasta to the simmering sauce and drizzle with the remaining 2 tablespoons olive oil. Toss well, adding a little more of the reserved pasta water if it seems dry. Remove the skillet from the heat. Sprinkle with the Parmesan and Pecorino, toss and serve immediately. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 57859,"Grilled Tomato and Caesar Salad 2 Roma tomatoes, halved lengthwise 1 heart of romaine, halved lengthwise
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 lemon, quartered
4 anchovy fillets 2 to 3 tablespoons Dijon mustard
1 tablespoon balsamic or red wine vinegar
1 teaspoon Worcestershire sauce
2 cloves garlic 1/2 lemon, juiced
1/2 cup olive oil
1/4 cup freshly grated Parmesan, plus additional shavings, for serving Kosher salt and freshly ground black pepper
Instructions: For the salad: Heat a grill or grill pan over medium heat. Brush the tomatoes and romaine halves with olive oil and season with salt and pepper. Grill both, alongside the lemon quarters, until nicely marked on one side, 3 to 4 minutes. Flip and grill the other side until hot and grill-marked, about another 3 minutes. For the Caesar dressing: Meanwhile, add the anchovies to a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire sauce, garlic and lemon juice. Pulse on low speed for several seconds. Stop and scrape down the sides. With the blender running, drizzle the olive oil into the mixture in a small stream. Stop and scrape down the sides. Add the Parmesan, a pinch of salt and a generous grind of black pepper. Pulse until the ingredients are thoroughly combined. Transfer to a serving bowl. Place the tomatoes and lettuce on a platter. Squeeze over the juice from the grilled lemons and sprinkle over the shaved Parmesan. Serve with the Caesar dressing on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 57860,"Rosemary, Garlic and Lemon Marinade 2 good handfuls fresh rosemary, pounded 6 cloves garlic, crushed 10 lugs (10 tablespoons) olive oil 3 lemons, halved, juiced and skin squashed Freshly ground black pepper Instructions: Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it; ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 57861,"Italian Marinated Sirloin Steak 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 2 cloves garlic, grated 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh oregano 2 teaspoons honey 1/2 teaspoon red pepper flakes Kosher salt and freshly ground pepper 1 2-pound top sirloin steak (1 1/2 to 2 inches thick) Instructions: Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve. Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally. Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 57862,"Mediterranean Fish Soup 3 tablespoons olive oil 1 large onion, thinly sliced 2 medium ribs celery, cut thinly on the diagonal 8 cloves garlic, peeled and smashed 1/3 cup white wine 2 tablespoons tomato paste 3 pinches saffron threads 8 cups fish or shrimp stock, or a combination of both 1/4 teaspoon crushed red pepper flakes 1 orange, juiced 2 (3-inch) strips orange zest 2 fennel bulbs, cut crosswise into 1/3-inch slices (about 3 cups) 3/4 cup peeled, seeded and chopped fresh tomatoes 1 1/2 teaspoons kosher salt, plus more for seasoning fish Freshly ground black pepper 1 1/2 pounds firm white fish fillets, such as halibut, snapper, grouper, or cod 1 pound shrimp, peeled and deveined 1 tablespoon chopped fresh parsley leaves Garlic-Rubbed Croutons, for serving, recipe follows 12 (1/2-inch) slices crusty French bread 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 large clove garlic, cut in 1/2 Instructions: In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third. Add the fennel and tomatoes and cook until the fennel is tender, about 20 minutes. Season with salt and freshly ground black pepper, to taste. Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve in shallow bowls with garlic-rubbed croutons. Preheat the oven to 350 degrees F. Place the French bread slices on a small baking sheet and brush with the olive oil. Bake until golden brown and crispy, about 10 minutes. While still warm, rub each crouton with one of the cut sides of garlic. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 57863,"Smoked Salmon Frittata 12 large eggs 1/2 cup crme fra?che, plus more for serving 1/4 cup finely chopped fresh dill, plus more for serving 1/4 cup finely chopped fresh chives, plus more for serving Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, diced 6 ounces thinly sliced smoked salmon 1 cup halved cherry tomatoes 1/4 red onion, thinly sliced 1 tablespoon capers 2 teaspoons everything bagel seasoning Instructions: Preheat the oven to 350? F. Whisk together the eggs, crme fra?che, dill, chives and 1/2 teaspoon each salt and pepper in a large bowl. Heat 1 tablespoon butter in a large nonstick ovenproof skillet over medium-high heat. Add the egg mixture, reduce the heat to medium and cook until the edges are set, about 3 minutes. Dot the eggs with the remaining 1 tablespoon butter, transfer the pan to the oven and bake until the frittata is just set in the center but still a little jiggly, 8 to 10 minutes. Run a rubber spatula around the edge of the frittata and slide it onto a large platter or cutting board. Top with dollops of crme fra?che, the smoked salmon, cherry tomatoes, red onion, capers and more dill and chives. Sprinkle with the everything bagel seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 57864,"Buffalo Flank Steak 1 pound buffalo flank steak 3 bottles dark beer 1/2 cup soy sauce 1 small yellow onion, julienne 2 tablespoons chopped garlic 2 teaspoons cl powder 2 tablespoons chopped herbs: cilantro, oregano, sage, and parsley 2 tablespoons canola oil 1 red pepper, julienne 1 yellow pepper, julienne 1 small red onion, julienne 1 poblano pepper, julienne 6 to 10 flour tortillas 4 tablespoons Goat Cheese Guacamole, recipe follows 2 ounces goat cheese 2 avocados 1 roasted poblano cl 1 tablespoon cilantro 1 tablespoon roasted garlic 1 lime, juiced Salt and pepper Instructions: Mix all marinade ingredients. Marinate flank steak for four to six hours, refrigerated. Place buffalo flank on hot grill and cook to medium rare. In a medium saute pan over medium heat add oil and saute the peppers and onions. Keep warm and set aside. Place flour tortillas on the grill and heat until warm. Fold the tortillas and lay them on the plate. Place the meat just off the side and top with the sauteed peppers. Place one tablespoon of the Goat Cheese Guacamole on top of the flank steak. Puree all ingredients in food processor. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 57865,"Molly's Carrot Cake with Spiced Cream Cheese Frosting Nonstick cooking spray, for the cake pans 2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon hawaij (see Cook's Note) 1 1/2 cups neutral oil, such as canola
1 cup packed brown sugar
3/4 cup granulated sugar
4 large eggs
1 tablespoon vanilla bean paste or extract
2 cups shredded carrots
2 tablespoons sesame seeds, toasted
1/2 cup (1 stick) unsalted butter, at room temperature 8 ounces cream cheese, at room temperature
3 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract 1/2 teaspoon hawaij
Pinch of kosher salt
Rainbow carrots, peeled into ribbons with a peeler, to decorate 1 rosemary sprig, leaves picked, to decorate Instructions: For the carrot cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray and line with parchment. Set aside. Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla. Add the dry ingredients to the wet ingredients using a wooden spoon or rubber spatula and mix until about 90% incorporated. Add the carrots and sesame seeds and mix to incorporate (and by this time, all of the flour mixture should be incorporated as well). Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely. For the spiced frosting: Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth. Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary and serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 57866,"Guavabera (Batida) 1 1/2 ounces white rum 3 ounces guava fruit puree 1-ounce raspberry vodka 3 ounces coconut cream 2 ounces milk Instructions: In a blender, blend white rum, guava fruit puree, raspberry vodka, coconut cream and milk. Serve over ice in a glass. Garnish with a cocktail umbrella. ","[Cacha?a, Moscato, Coconut Wine]" 57867,"Vanilla Caramel Bourbon Milkshake 4 ounces milk Vanilla Bourbon Caramel Sauce, recipe follows 11 ounces premium vanilla ice cream Freshly whipped cream, with bourbon (optional), for serving 1/2 cup heavy cream 1/2 vanilla bean, scraped 1 cup sugar 1/4 cup bourbon 2 tablespoons unsalted butter Pinch of sea salt Instructions: Combine the milk and 1/3 cup of the Vanilla Bourbon Caramel Sauce in a blender and blend until combined. Add the ice cream and blend until smooth. Drizzle some of the remaining caramel sauce into a glass in a decorative pattern. Pour in the milkshake, top with a dollop of whipped cream, and drizzle with more caramel sauce. Put the cream in a small saucepan, add the vanilla pod and seeds and bring to a simmer. Remove from the heat, cover and let steep while you make the caramel. Combine the sugar and 1/4 cup cold water in a medium saucepan over medium-high heat; stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, 10 to 12 minutes. Remove the vanilla pod from the cream and slowly whisk the warm cream and the bourbon into the caramel. Continue simmering the mixture until smooth, another 2 to 3 minutes. Remove from the heat and whisk in the butter and salt, whisking until smooth. Transfer to a bowl and let cool for 10 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 57868,"Southern-Braised Greens with Bacon 3/4 pound sliced bacon 3 cups sliced onions 8 cloves garlic, mashed 3 teaspoons salt 3/4 teaspoon cayenne 3/4 teaspoon black pepper 1 quart water 1 (12-ounce) can beer 1/4 cup distilled white vinegar 2 tablespoons molasses or cane syrup 5 pounds fresh greens, such as mustard greens, collard greens, turnip greens, or kale, rinsed well, picked over and tough stems removed Instructions: In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender. ","[Chardonnay, Riesling, Zinfandel, Tempranillo]" 57869,"Greek Shrimp Salad 1/2 cup plain yogurt 2 tablespoons fresh lemon juice 2 tablespoons cucumber, peeled, seeded, and finely diced 1 tablespoon minced red onion 1 tablespoon minced fresh dill leaves 1 teaspoon minced garlic Pinch cayenne pepper Kosher salt Freshly ground black pepper 1 romaine heart, torn into bite-size pieces 4 cups mixed baby lettuces, washed and dried 1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch cubes 1/2 cup Caramelized Onions (recipe follows) 1/2 cup Kalamata olives, pitted 1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices 1 cup yellow pear and Sweet 100 cherry tomatoes, cut in halves 1/2 cup freshly grated Parmesan cheese 1 cup crumbled feta cheese 1 cup Greek Salad Dressing, recipe follows Kosher salt Freshly ground black pepper 16 large shrimp, peeled, deveined, cut in half horizontally, blanched 1/4 cup toasted pine nuts * Fresh dill sprigs 2 tablespoons extra virgin olive oil 1 large red, yellow, or white onion, (3/4 pound), peeled, trimmed and cut into 3/4-inch dice 2 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper 1 tablespoon minced fresh dill leaves 1 tablespoon minced fresh parsley leaves 1 tablespoon minced fresh thyme leaves 1 cup plain yogurt 2 tablespoons minced garlic 1/4 cup Dijon mustard 1/4 cup red wine vinegar 1/3 cup fresh lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground white pepper 1 1/2 cups extra virgin olive oil Sugar Instructions: In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again. In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates. In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs. In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste. Cool the onion and transfer to a covered container. Refrigerate and use as needed. In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste. Refrigerate in a covered container. When ready to use, whisk again. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 57870,"Seared Scallops with Creamy Summer Succotash 4 tablespoons canola oil 4 ounces pancetta, diced 1 small red onion, diced 4 ears corn, shucked and kernels cut off 2 cloves garlic, minced 3/4 cup heavy cream 4 ounces haricots verts, trimmed and cut into 1-inch pieces (about 1 cup) 1 red bell pepper, stemmed, seeded and diced 1 cup heirloom cherry tomatoes, halved Kosher salt and freshly ground black pepper 1 cup fresh basil leaves, torn 1 1/4 pounds large sea scallops (about 20), \foot\ muscle removed, patted dry (see Cook's Note) Instructions: Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally with a wooden spoon, until well browned and crisp, about 5 minutes. Transfer to a paper-towel lined plate. Discard all but 1 tablespoon of the fat in the pan. Return the skillet to medium-high heat. Add the red onion and cook, stirring often, until just tender, about 2 minutes. Add the corn and garlic and cook, stirring often, until the corn is crisp-tender, about 2 minutes. Remove from the heat. Combine 1/2 cup of the corn mixture with the heavy cream in a blender. Blend until smooth and reserve. Add 1 more tablespoon of the oil to the skillet with the remaining corn mixture and turn the heat to medium-high. Add the haricots verts and bell pepper and cook, stirring often, until the haricots verts are bright green and crisp tender, about 2 minutes. Stir in the cherry tomatoes, reserved corn puree and pancetta. Cook until the mixture is bubbling and warmed through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of black pepper. Set aside and keep warm over low heat. Heat the remaining 2 tablespoons oil in a large skillet over high heat. Pat the scallops dry with paper towels and season both sides generously with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and sear until just cooked through, about 1 minute more. Stir half the torn basil into the corn mixture, then spoon the succotash onto plates. Top with the seared scallops and serve with more torn basil on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57871,"Arroz Cartagena 1/4 cup unsalted butter 1/2 white onion, finely chopped 1/2 red bell pepper, cut into 1/4 inch dice 2 teaspoons ground cumin 1/2 small Savoy cabbage, core removed, thinly sliced 4 ripe plum tomatoes, peeled, seeded, and coarsely chopped 4 cups water 1 pound long-grain white rice 3/4 teaspoon salt 4 green onions, light and dark green parts only, finely sliced Instructions: Wash rice and drain.
In a large heavy saucepan heat the butter over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, or until just beginning to soften. Add rice, red pepper and the cumin and stir together for 2 minutes. Add the cabbage and tomato and cook for 3 minutes more, or until the mixture is thickened. Add the water and salt, increase the heat to medium-high and bring the mixture to a boil. Reduce the heat a little so that the liquid is simmering actively. Stir every minute or 2 until the rice is almost dry, then reduce the heat to very low, and stir in the green onion. Cover tightly, reduce the heat to low, and cook for 5 minutes more. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 57872,"Shepherd's Pie 1 teaspoon plus 2 tablespoons unsalted butter 1 1/2 cups diced onion 2 large cloves garlic, minced 2 teaspoons chopped fresh thyme leaves 2 pounds ground lamb 1 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 3 tablespoons tomato paste 1 cup canned crushed tomatoes 1 bay leaf 3 tablespoons minced flat-leaf parsley leaves 1/2 pound button or cremini mushrooms, trimmed and quartered 3 cups glazed carrots and turnips, recipe follows 1 large egg 4 cups mashed potatoes, recipe follows 1/4 cup grated farmhouse cheddar (optional) 3/4 pound turnips, cut into 1-inch pieces 3/4 pound carrots, cut into 1-inch pieces 2 teaspoons unsalted butter 1/2 teaspoon sugar Kosher salt and freshly ground black pepper 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces 1 teaspoon kosher salt plus more 3/4 cup whole milk 1/4 cup unsalted butter Freshly ground black pepper Freshly grated nutmeg (optional) Instructions: Grease a 3-quart 2- to 3-inch-deep gratin dish or casserole with a 1 teaspoon of butter. In a large skillet, heat 1 tablespoon of the butter over medium heat. Add the onion and saute, stirring frequently, until golden, about 10 to 12 minutes. Add the garlic and thyme and cook for 1 minute more. Add the meat, break it up with a wooden spoon, and cook until the meat loses its red color, about 5 minutes. Add the 1 teaspoon salt, 1/4 teaspoon pepper, and tomato paste and cook for 1 minute more. Add the crushed tomatoes and bay leaf and bring to a simmer. Cover and cook for 20 minutes. Remove the bay leaf and spoon off any excess fat if needed. Stir in the parsley and add salt and pepper to taste. Heat the remaining 1 tablespoon butter in a skillet over medium-high heat and saute the mushrooms until golden, about 5 minutes. Season with salt and pepper. Set aside. Preheat the oven to 350 degrees F. Spread the meat mixture over the bottom of the casserole, top with the mushrooms, and then the carrots and turnips. Beat the egg into the potatoes and spread them completely over the vegetables to finish the pie. Bake for 30 to 40 minutes, until heated through. If desired, sprinkle on the cheese on top and broil the pie under a preheated broiler. Serve immediately. Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve. Yield: 4 to 6 servings In a large saucepan, combine the potatoes, 1 teaspoon of the salt, and cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl. Put the milk and butter in the saucepan, and heat over medium-high heat until the milk is hot and the butter melts. Remove pan from the heat. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste and nutmeg if desired. Serve immediately. Yield: 4 to 6 servings ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]" 57873,"Sopa Seca con Hongos 2 ounces unsweetened butter 1/2 pound dry vermicelli, 2-inch pieces 1 onion, diced 1 pound mushrooms, sliced 3 Italian Roma tomatoes, seeded and diced 1/2 bunch epazote leaves, chopped 2 cups chicken broth Sea salt, to taste 1 cup coarsely shredded Manchego cheese Instructions: Preheat the oven to 325 degrees. Heat the butter in a large, heavy saucepan, over a medium heat. Add the dry vermicelli. Saute just until golden brown, stirring gently with a wooden spoon. Add the diced onion and cook 2 to 3 minutes. Add the mushrooms, saute until almost dry, then add the tomatoes, epazote, broth, and salt. Heat the sopa to boiling and then simmer. Cover tightly and bake for 45 minutes. Sprinkle the cheese over the top and continue baking, uncovered, 10 minutes longer. ","[Rioja, Tempranillo, Garnacha, Barbera]" 57874,"Italian Seafood Boil 1 bay leaf 1 large fresh rosemary sprig 1 tablespoon fennel seeds, coarsely crushed 3 tablespoons olive oil 1 fennel bulb, chopped 3 large shallots, chopped 1 (28-ounce) can diced tomatoes in juice 1 1/4 cups dry white wine 3 cups fish broth or bottled clam juice 1/4 cup tomato paste 8 small littleneck clams, scrubbed 1 pound mussels, scrubbed, debearded 1 russet potato, about 8 ounces, peeled, cut into 3/4-inch cubes 1 1/2 pounds assorted firm-fleshed fish filets such as halibut, salmon, or tuna, cut into 1 1/4 inch chunks 1 pound uncooked large shrimp, peeled, deveined 2 corn cobs, quartered crosswise 2 tablespoons chopped fresh Italian parsley leaves Garlic Toasts with Red Pepper Aioli, recipe follows Garlic Bread: 2 tablespoons olive oil 12 (1/2-inch thick) slices ciabatta bread Salt and freshly ground black pepper 2 garlic cloves 2 garlic cloves 1/2 cup roasted red bell peppers, drained, patted dry 1/3 cup mayonnaise 2 tablespoons olive oil Salt and freshly ground black pepper Instructions: Wrap the bay leaf, rosemary, and fennel seeds in a cheesecloth bag. Set the sachet aside. Heat the oil in a very large pot over medium heat. Add the chopped fennel and shallots and saute until the fennel is tender, about 6 minutes. Season with salt and pepper. Add the tomatoes with their juices, the wine and fish broth. Stir in the tomato paste. Add the sachet. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Add the clams to the cooking liquid. Cover and cook until the clams open, about 6-8 minutes (discard any clams that do not open). Using tongs, transfer the clams to a bowl. Repeat with the mussels. Add the potatoes to the cooking liquid and simmer until they are almost tender, about 10 minutes. Add the fish, shrimp, and corn. Simmer until the fish and shrimp are just cooked through, and the corn is heated through, about 5 minutes. Return the clams and mussels to the soup. Stir in the parsley. Season the soup to taste with salt and pepper. Ladle the soup into bowls and serve with the Garlic Toasts with Red Pepper Aioli. Aioli: To make the garlic bread: Preheat the oven to 400 degrees F. Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts. To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.) Spread the aioli over the toasts and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 57875,"Spaghetti All'amatriciana Kosher salt 12 ounces spaghetti 2 tablespoons extra-virgin olive oil 4 thick slices pancetta (about 4 ounces), chopped 1 red onion, diced 3 cloves garlic, thinly sliced 1/4 to 1/2 teaspoon red pepper flakes, plus more for topping 2 cups strained tomatoes (such as Pom) 1 sprig fresh basil 1/3 cup grated parmesan cheese, plus more for topping Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and red onion and cook, stirring occasionally, until the onion is tender, about 10 minutes. Add the garlic and red pepper flakes; cook until the garlic is just softened, about 1 minute. Stir in the tomatoes, basil and 1/4 teaspoon salt. Gently simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Add the pasta to the sauce and toss to coat, gradually adding the reserved cooking water as needed to loosen; discard the basil. Add the parmesan, season with salt and toss again. Top each serving of pasta with more parmesan and red pepper flakes. ","[Ros, Chianti, Montepulciano, Barbera]" 57876,"Mini-Gnocchi Bolognese 2 tablespoons extra-virgin olive oil 1 onion, finely chopped 1 carrot, finely chopped 2 cloves garlic, minced 1 pound ground beef Kosher salt and freshly ground pepper 1 28-ounce can no-salt-added whole peeled tomatoes in puree, crushed by hand 1/2 teaspoon dried oregano 1 16- to 18-ounce package mini potato gnocchi 2 tablespoons unsalted butter 2 tablespoons chopped fresh parsley, plus more for topping 1/2 cup shredded mozzarella cheese (about 2 ounces) Instructions: Preheat the broiler. Heat the olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until softened, 1 minute. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until no longer pink, about 4 minutes. Add the tomatoes with their juices, oregano, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook until the sauce thickens, 15 to 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Toss the gnocchi with the butter and reserved cooking water in a large bowl until coated; stir in the parsley and season with salt and pepper. Spread the gnocchi in an even layer over the beef mixture in the skillet and sprinkle with the mozzarella. Broil until the gnocchi are browned in spots and the cheese is melted, about 3 minutes. Sprinkle with more parsley. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 57877,"Slow-Cooker Steel-Cut Oats 1 1/2 cups steel-cut oats 1/2 teaspoon freshly grated nutmeg
2 very ripe bananas, mashed
1 cinnamon stick
Kosher salt
Suggested toppings: toasted almonds or coconut (see Cook's Note), toasted nuts, fresh or dried berries, maple syrup, ground cinnamon, coconut milk, almond milk, dairy milk and yogurt. Instructions: Combine the oats, nutmeg, bananas and cinnamon stick in a 6-quart slow cooker with 7 1/2 cups water and 1/8 teaspoon salt. Cook on low for 8 hours. Serve the oatmeal with your desired toppings. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 57878,"Thai Coconut Soup with Lemon Grass and Sugarcane Chicken Dumplings 2 cups Soup Base, recipe follows 1 cup coconut milk 6 Kaffir lime leaves Salt and pepper Lime juice, to taste About 1 tablespoon palm sugar, to taste Sugarcane Chicken Dumplings, recipe follows 1 ounce glass noodles, soaked in water until softened 1/4 cup carrots, cut into julienne 1/4 cup leeks, cut into julienne 4 Thai chiles, stems removed, split in half lengthwise, seeded 4 Kaffir lime leaves, cut in a thin chiffonade 2 1/2 cups lobster stock 1 tablespoon chili paste 1 lemon grass, cut into 2 inch sticks 10 fresh Thai basil leaves 1 Thai bird cl 4 ounces ground lean chicken 1/2 teaspoon minced garlic 1/2 teaspoon minced ginger 1 teaspoon mushroom soy sauce 1/2 teaspoon fish sauce 2 teaspoons potato starch Pinch freshly ground black pepper 8 (4-inch) sugarcane sticks Instructions: To the soup base, add the coconut milk and lime leaves. Bring to a boil, then lower to a simmer. Taste and adjust seasoning with salt, pepper, lime juice and sugar. Add the dumplings and simmer until done, about 3 minutes.
Divide the softened glass noodles on four soup bowls. Place two dumplings crisscross on top of the noodles, leaning to the side of the bowl. Divide the soup onto the four bowls. Garnish each bowl with julienne of carrots, leeks, Thai chiles and lime leaf. Serve immediately. In a saucepan, combine the lobster stock, chili paste, lemon grass, Thai basil leaves and Thai bird cl and bring to a boil. Reduce until only 2 cups remain. In a mixing bowl, combine the ground chicken, garlic, ginger, soy sauce, fish sauce, potato starch and black pepper. Mix until well blended. Divide into 8 portions. Wrap each portion around the end of each sugarcane stick. Reserve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57879,"S'mores Brownies One 18-ounce box brownie mix (plus required ingredients) 2 cups mini marshmallows
5 graham crackers, broken up
1 chocolate bar, roughly chopped
Instructions: Prepare and bake the brownies until just done according to the package instructions. Remove the pan from the oven, then set the oven to broil. Mix the marshmallows, graham crackers and chopped chocolate in a bowl. Arrange the mixture on top of the brownies. Broil the brownies until the top is browned and the chocolate is melted, about 5 minutes. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 57880,"Lasagna Caprese Two 9-ounce packages quattro formaggi agnolotti 1 1/2 cups heavy cream 1 shallot, minced 1/4 cup grated Parmesan, plus more, for serving Kosher salt and freshly ground black pepper 8 to 10 plum tomatoes, thinly sliced 1 cup fresh basil leaves 8 ounces part-skim mozzarella, thinly sliced Instructions: Preheat the oven to 350 degrees F. Cook the agnolotti according to package directions. Drain. Meanwhile, bring the heavy cream and shallot to a boil in a large skillet over medium-high heat, stirring occasionally. Reduce the heat to medium-low and simmer to thicken slightly, about 2 minutes. Stir in the Parmesan and season with salt and pepper. Layer half the agnolotti in a 9-by-11-inch baking dish. Top the pasta with the sliced tomatoes, basil and three-quarters of the mozzarella. Top with the remaining agnolotti and mozzarella. Pour the cream mixture over the top. Bake until golden and bubbly, 25 minutes. Cool slightly. Sprinkle Parmesan on top. Serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 57881,"Focaccia with Clementine and Fennel 3 tablespoons extra-virgin olive oil, plus 1 teaspoon for drizzling, optional 1 pound pizza dough 1 large or 2 small clementines, sliced thin
1 small fennel bulb, shaved thin with a mandoline 1/2 teaspoon fennel seed
1 teaspoon flaky sea salt Instructions: Preheat the oven to 400 degrees F. Brush the bottom and sides of a 9-by-13-inch rimmed baking sheet with 2 tablespoons of the olive oil. Stretch the pizza dough to fit the pan. Using a pastry brush, brush the dough with the remaining 1 tablespoon olive oil. Evenly distribute the clementine slices, shaved fennel and fennel seeds over the dough, pushing them gently into the dough. Sprinkle with the flaky sea salt and drizzle with an additional teaspoon of olive oil if desired. Bake the focaccia until golden brown, 25 to 30 minutes. Cut into slices and serve. ","[Vermentino, Sauvignon Blanc, 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: Sweet Potato and Black Bean Tacos with Avocado Salsa 1 medium sweet potato, peeled and diced 1 can black beans, drained and rins" 57882,"Frozen Peaches 1 cup/200 g sugar 2 cups/500 ml water 1/2 teaspoon ascorbic acid About 8 peaches Instructions: Put the sugar in a saucepan with 2 cups/500 ml water. Boil 5 minutes and add the ascorbic acid. Slice the peaches (peeled if you prefer) into sterilized mason jars. Pour over the syrup to cover. Cook's Note: Don't fill to the top as the contents need space to expand as they freeze. Freeze the jars. ","[Riesling, Moscato, Vinho Verde]" 57883,"All-Purpose Meatballs 5 pounds ground beef 1 1/2 cups plain breadcrumbs
1/2 cup milk
1/4 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs
2 tablespoons olive oil
Instructions: To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up. To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 57884,"Empanada Dipping Sauce 1/2 cup lime juice 1/2 ounce garlic 1 serrano cl, seeded and chopped 1 bunch fresh cilantro, rough chop Salt 1/2 cup heavy cream 1/2 cup sour cream 4 avocados, chopped Instructions: Place the lime juice, garlic, serrano, cilantro and 1/2 tablespoon salt in a blender. Blend until smooth. Add the heavy cream, sour cream and avocados. Blend all ingredients until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling]" 57885,"Chicken Vindaloo 10 whole dried red chiles 1/2 cup of white vinegar
5 large red onions, peeled and roughly chopped
One 1/4-inch piece unpeeled ginger, roughly chopped 10 cloves garlic 1/2 cup vegetable oil
2 bay leaves
2 cloves
2 cardamom pods 1 tablespoon cumin seeds
1 cinnamon stick
2 cups canned tomato puree 1 tablespoon Kashmiri red cl powder
1 tablespoon red cl powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon garam masala
1 tablespoon turmeric powder
Salt 3 pounds boneless skinless chicken thighs, cut into 1-inch cubes 3 large potatoes, peeled and cut into 1-inch cubes 1 bunch fresh cilantro, chopped
Cooked rice, for serving Instructions: Soak the chiles in the vinegar in a small bowl for 30 minutes. Meanwhile, place the onions in a food processor and process until they become a paste. Transfer to a large bowl and set aside. Place the ginger and garlic in the food processor and process until they become a paste. Transfer to a small bowl and set aside. When the chiles are done soaking, place in the food processor and process until they become a paste. Transfer to a small bowl and set aside. Heat a large pot over medium-high heat. Add the vegetable oil and heat it. Add the bay leaves, cloves, cardamom pods, cumin seed and cinnamon stick and cook, stirring occasionally, for 5 minutes. Add the onion paste and cook, stirring occasionally, for 10 minutes. Add the ginger and garlic paste and cook, stirring occasionally, until the raw taste of the garlic goes away, about 10 minutes. Stir in the tomato puree. Add the cl paste, Kashmiri red cl powder, red cl powder, coriander, cumin, garam masala, turmeric powder and 1 tablespoon salt. Cover and simmer over low heat for 15 minutes. Add the chicken and potatoes, cover and cook over medium-low heat, stirring occasionally, until the chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the heat and stir in the cilantro. Serve with rice. ","[Rioja, Barolo, Syrah, Tempranillo]" 57886,"Fritatten Soup with Romaine 4 cups good quality chicken stock 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 1/2 cup finely chopped onion 3 large eggs 1 teaspoon all-purpose flour 2 teaspoons olive oil, plus more for crepes 3 mushrooms, sliced 3 leaves romaine lettuce, shredded Instructions: Heat the chicken stock in a saucepan over medium heat. Add the chopped carrots, celery, and onion and cook until the vegetables are soft, about 10 minutes. Meanwhile, break the eggs into a medium bowl, add 1 teaspoon water, and beat lightly. Add the flour and whisk well to combine. (You're essentially making REALLY thin pancake batter.) Brush a crepe pan (or a small nonstick skillet) with a little olive oil and place it over medium-high heat. Pour in a small amount of batter and swirl it around to thinly coat the bottom of the pan; pour any excess back into the bowl. Cook until set, about 30 seconds to 1 minute. Carefully turn the crepe over and cook on the other side for 10 to 15 seconds. Remove the crepe and put it onto a plate. Continue making crepes and stacking them until all the batter is used up. When the crepes cool, slice the stack into 1/4-inch wide strips. Heat 1 teaspoon olive oil in a small skillet over medium-high heat. Cook the mushrooms until they release their liquid, about 3 minutes; set aside. Add another teaspoon oil and cook the romaine until just wilted, about 1 minute; set aside. Divide the soup among 4 heated wide soup bowls. Pile on the sliced crepes, then top with the romaine and mushrooms. Serve immediately. The soup stock can be anything you like. Fritatten soup is a really nice base that you can take in any direction you like. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 57887,"Salsa 4 green onions 3 medium vine-ripe red tomatoes 2 jalapenos, seeded 1 medium green pepper 1/4 cup diced red onion 1/2 bunch fresh cilantro 1/4 cup red wine vinegar 6 ounces tomato juice Kosher salt and freshly ground black pepper Instructions: Dice the green onions, tomatoes, jalapenos and green peppers and blend together. Add the red onions. Mince the cilantro and add to the vegetables. Add the vinegar and finish with the tomato juice. Season with salt and pepper. Chill before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 57888,"Pancetta and Onion Pizza 5 ounces slab bacon or pancetta, finely diced (about 1 cup) 1 1/2 pounds prepared pizza dough or homemade, recipe follows All-purpose flour Kosher salt Olive oil, for drizzling 1 1/4 cups prepared pizza tomato sauce or homemade, recipe follows 1 1/2 cups shredded mozzarella (about 5 ounces) 1/2 leek (white and light green parts only) or white onion, very thinly sliced
1 clove garlic, minced 1/2 cup freshly grated Parmesan or Pecorino Romano cheese (about 1 ounce) 12 fresh basil leaves Crushed red pepper flakes, optional 1 cup warm water (about 105 degrees F) 2 teaspoons sugar 1 (.25-ounce) packet active dry yeast, about 2 1/4 teaspoons 1 tablespoon extra-virgin olive oil, plus extra for brushing 3 cups all-purpose flour, plus more as necessary 1 teaspoon fine salt 2 tablespoons extra-virgin olive oil 1 clove garlic, minced 1 (28-ounce) can San Marzano tomatoes 4 to 6 fresh basil leaves Kosher salt Instructions: Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes. Heat a small skillet over medium heat, add the pancetta or bacon, cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch disk on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt. Slip the dough onto the preheated stone and cook until just set, about 4 minutes. Using the peel, remove the dough from the oven and top with about half the sauce and toppings - pancetta, mozzarella, onion and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more. Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings. Whisk water and sugar in a bowl and scatter the yeast over the top. Set aside until foamy, about 10 minutes. Stir in olive oil. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the liquid to make a rough, shaggy dough. Turn out onto a lightly-floured work surface and knead until smooth and elastic, about 5 minutes. If the dough seems wet, add just enough flour to prevent sticking. Brush a large bowl with olive oil. Form the dough into a ball, rotate it around the bowl to coat and place it seam-side down in the bowl. Cover the bowl tightly with plastic wrap. Set aside at room temperature, until doubled, about 1 1/2 hours. Or cover and refrigerate overnight. If refrigerating bring to room temperature about 30 minutes before forming. Yield: Makes 1 1/2 pounds of dough, enough for 2 (12 inch) pies Heat the olive oil in a medium saucepan over medium-high heat. Add the garlic and cook until golden but not dark brown, about 20 seconds. Using your hands, crush the tomatoes and add them to the pot along with 1/2 cup water, basil, and season with salt. Bring to a boil, reduce heat to medium-low and simmer until the sauce thickens, about 15 minutes. Serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 57889,"Braised Chicken Sausages 2 pounds fresh chicken sausage 1 pint chicken stock 1/4 cup balsamic vinegar 2 tablespoons extra-virgin olive oil 1 medium red onion, sliced Instructions: Put all ingredients in a large high sided saute pan. Bring to a boil, reduce heat to medium-high and cook until stock has evaporated and a glaze has formed over all. With tongs toss sausages with onions and serve. ","[Barolo, Barbaresco, Dolcetto]" 57890,"Bread Pudding with Caramel Rum Sauce Nonstick cooking spray 1 pound purchased brioche bread 5 cups cold whole milk 2 (4.4 ounce) boxes American custard dessert mix 1/3 cup dark rum 2 egg yolks, beaten 1/4 teaspoon ground nutmeg 1/4 cup walnut pieces, lightly toasted 1/4 cup pecan pieces, lightly toasted 1/2 cup golden raisins, optional Caramel Rum Sauce, recipe follows 2/3 cup butterscotch caramel sauce 3 tablespoons heavy cream 3 tablespoons dark rum Instructions: Preheat oven to 350 degrees F.
Spray a 13 by 9-inch baking dish with nonstick cooking spray. Tear brioche into 1-inch pieces and place in prepared dish.
In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly on brioche to submerge into custard. Let stand for 10 minutes, or until brioche absorbs custard slightly. Bake for 50 minutes, or until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce. Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle over bread pudding. ","[Chardonnay, Riesling, Tawny Port, Moscato]" 57891,"Bordeaux Bellini Ice water, for chilling Champagne flute 4 ounces Lillet Blanc, chilled* 3 ounces peach nectar, chilled 8 ounces sparkling wine, chilled 1 teaspoon cherry syrup 1 maraschino cherry, for garnish Instructions: Put ice water in a champagne flute and let the glass chill for 5 minutes. Empty the ice water and pour the Lillet Blanc and peach nectar into the flute. Add the sparkling wine. Gently stir in the cherry syrup and garnish with a cherry. ","[Champagne, Cava, Prosecco]" 57892,"Delicious Hot Chocolate 2 cups milk 2 cups half-and-half 1 cup good semisweet chocolate chips Splash vanilla extract 1 teaspoon sugar, optional Whipped cream, to serve Instructions: To make the basic hot chocolate, combine the milk with the half-and-half in a small saucepan. Warm over medium-low heat, and then stir in the chocolate chips. Stir until melted (though there will still be lovely particles of chocolate throughout). If it's too chocolaty for you, splash in a little more milk. Add a splash of vanilla extract. If it's not quite sweet enough for you, add 1 teaspoon or so of sugar. Serve in mugs with whipped cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 57893,"Lightened-Up Chocolate Truffle Cheesecake Nonstick cooking spray 1 1/4 cups chocolate graham cracker crumbs, 8 whole sheets 2 tablespoons granulated sugar 2 tablespoons water 1 tablespoon melted unsalted butter 2 ounces semisweet chocolate, chopped 24 ounces 1 percent cottage cheese 8 ounces 1/3 less fat cream cheese, at room temperature 3/4 cup granulated sugar 1/2 cup unsweetened cocoa powder 2 tablespoons all-purpose flour 1 egg 2 egg whites 2 teaspoons instant espresso powder 2 teaspoons pure vanilla extract Fresh raspberries and mint sprigs, serving suggestion Instructions:

1. Position the racks in the lower and upper thirds of the oven. Put a small roasting pan on the lower rack and fill about 1/3 full of water. Preheat the oven to 325 degrees F. Lightly coat a 9-inch springform pan with cooking spray and wrap the outside bottom of the pan with aluminum foil to prevent any leaks.
2. Crust: Mix the graham cracker crumbs, sugar, water, and melted butter in a medium bowl until moistened. Press into the bottom of the prepared pan. Freeze until firm, about 15 minutes, while preparing the filling.
3. Filling: Put the chocolate in a microwave safe bowl. Microwave on medium power until soft and melted, about 1 minute, depending on the power of your oven. Stir until smooth. Puree the cottage cheese in the bowl of a food processor until smooth. Add the cream cheese, sugar, cocoa, and flour and continue to puree, scraping down the sides of the bowl, until smooth. Add the egg, egg whites, espresso, and vanilla and puree until incorporated. Add the melted chocolate and pulse until just combined. Pour over the prepared crust.
4. Put the pan on the upper rack in the oven and bake until just set and the center jiggles slightly, about 50 to 55 minutes. Turn off the oven and let stand in the oven for 1 hour. Remove the cheesecake to a cooling rack and run a knife around the edge of the pan.
5. Let stand at room temperature until cooled, about 2 hours, and then refrigerate until well chilled, 8 hours or overnight. Let stand at room temperature for about 1 hour before serving. For easier serving, slice with a clean hot knife, wiped clean after each slice. Serve each slice with a few fresh raspberries and a sprig of mint. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57894,"Chocolate Cupcake \Sandwiches\ with Easy Chocolate Mousse 1/3 cup cocoa powder 1 cup warm water 3/4 cup mayonnaise 1 1/2 teaspoons vanilla extract 1 cup superfine sugar 2 cups cake flour, sifted 2 teaspoons baking soda 1/8 teaspoon salt Easy Chocolate Mousse, recipe follows or chocolate frosting, Whipped cream Assorted candy pieces like chopped candy bars, chocolate chips, sprinkles 13 ounces bitter or semisweet chocolate 2 tablespoons unsalted butter 2 large egg yolks 1 1/2 cups heavy cream 2 tablespoons superfine sugar 1 teaspoon vanilla extract Instructions: Preheat oven to 350 degrees F. Fill a muffin tin with 12 cupcake liners and set aside. Combine cocoa powder and water and mix until smooth. Fold in mayonnaise. (Make sure cocoa mixture is not to hot to prevent breaking of mayonnaise). Add vanilla and whisk until smooth. In mixer, combine sugar, cake flour, baking soda and salt and mix slowly until well incorporated. Add wet cocoa mixture, mix on medium-high until well blended. Scrape down the sides and blend for 30 seconds. Fill the cupcake liners 3/4 way full of batter. Bake for 30 minutes or until toothpick comes out clean. Remove from oven and allow to cool on rack. Slice each cupcake in half, horizontally, and serve the halves with chocolate mousse, whipped cream, and assorted candy toppings. Kids build the sandwiches by spreading one half of a cupcake with mousse or whipped cream, sprinkling on candy toppings and placing other half of cupcake on top. In a microwave safe bowl, combine the chopped chocolate and the butter. Heat in the microwave until melted, about 35 seconds depending on your microwave, and stir to melt completely. Whisk in the egg yolks and set aside to cool. Pour the cream into a chilled bowl of a mixer and beat on medium speed until it starts to thicken. Add the sugar and vanilla and whisk until the cream starts to form stiff peaks. Carefully fold the whipped cream into the cooled chocolate mixture. Serve immediately or cover and chill until ready to serve. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]

" 57895,"Pork Barbecue Meatball Sandwiches Four 7-inch-long soft hero rolls 1/2 cup milk 1 1/4 pounds ground pork 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped 3 teaspoons Dijon mustard 1/2 teaspoon Chinese five-spice powder Kosher salt and freshly ground black pepper 1/2 cup barbecue sauce 1/3 cup cherry preserves 1 to 2 tablespoons chopped pickled jalape?os plus1 to 2 tablespoons pickled jalape?o brine 2 cups baby arugula Instructions: Adjust an oven rack to the top position and preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil. Trim the ends of the hero rolls by about 1-inch. Pulse the ends in a food processor to make soft bread crumbs. Soak 3/4 cup of the bread crumbs in the milk in a large bowl (save any extra crumbs for another use), about 5 minutes. Gently mix the pork with the soaked bread crumbs, parsley, 2 teaspoons mustard, five-spice, 1 teaspoon salt and a few grinds of pepper. Form into 16 meatballs, each about 1 1/2--inches in diameter. Arrange the meatballs at least 1-inch apart on the prepared baking sheet. Bake until fully cooked through, about 20 minutes. Turn the oven to broil and cook until the meatballs are nicely browned, 3 to 5 minutes. Combine the barbecue sauce, cherry preserves, jalape?os, jalape?o brine, the remaining 1 teaspoon mustard and 1/2 cup water in a large skillet over medium heat. Simmer until slightly thickened, about 10 minutes. Add the cooked meatballs to the sauce and toss to coat. Split the hero rolls. Put some meatballs in each, drizzle with extra sauce, and top with baby arugula. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 57896,"Big Batch Rice 3 cups long-grain white rice 1 tablespoon unsalted butter
2 teaspoons chicken bouillon
Beans, scallions and cheese, for serving, optional
Instructions: Preheat the oven to 375 degrees F. Bring 6 cups water to a boil in a large saucepan. Rinse the rice under cold water. Add the butter and chicken bouillon to the water. Place a 9-by-13-inch disposable aluminum pan or casserole dish on a sheet tray. Add the rinsed rice to the pan. Pour the boiling water over the rice. Cover the tray tightly with aluminum foil. Bake for 25 minutes. Let sit for 5 minutes, then remove the foil and fluff the rice with a fork. Top with the desired toppings and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 57897,"Sunny's Rosemary Maple Bourbon Punch 1 cup Grade A dark amber maple syrup One 3- to 4-inch stalk fresh rosemary 3 cups apple cider
2 cups bourbon
1/2 cup fresh lemon juice
6 to 8 stalks fresh rosemary Apple slices, preferably Fuji or Golden Delicious
Instructions: For the punch: Add the maple syrup and rosemary to a small pot. Let steep over low heat for 20 minutes, then let cool. Remove the rosemary and pour the maple syrup into a pitcher. Add the apple cider, bourbon and lemon juice. Whisk to combine. To serve: Serve punch over ice with rosemary stalks and apple slices as garnish. ","[Bourbon, Sparkling Apple Cider, Pinot Grigio, Sauvignon Blanc]" 57898,"Cast-Iron Blueberry and Nectarine Galette 1 sheet frozen puff pastry, thawed All-purpose flour, for dusting 2 cups blueberries
3 nectarines, pitted and diced
1/4 cup sugar
2 tablespoons cornstarch
Juice of 1 lemon
1 large egg, lightly beaten
Vanilla ice cream, for serving
Instructions: Preheat the oven to 425 degrees F. Roll out the puff pastry on a lightly floured surface to a 1/4-inch-thick square. Transfer to a 9-inch cast-iron skillet, gently pressing it into the skillet and allowing the extra to hang over the edges. Place the blueberries, nectarines, sugar, cornstarch and lemon juice in a bowl. Toss to combine and add the mixture to the prepared skillet. Mix the egg with 1 tablespoon water in a bowl and brush the visible pastry with the egg wash. Bake until the pastry is golden and the fruit is bubbling, 40 to 45 minutes. Serve warm with a big scoop of vanilla ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 57899,"Spanakopizza 1 pizza dough, refrigerated or from your favorite pizzeria 1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling 1 teaspoon dried oregano, lightly crushed in the palm 1 tablespoon butter 1 pound ground chicken or turkey breast 1/2 red onion, chopped 2 cloves garlic, chopped 1 tablespoon grill seasoning, a palm full (recommended: Montreal Steak Seasoning by McCormick) 2 (10-ounce) boxes, frozen spinach, defrosted 1 cup feta crumbles Salt and freshly ground black pepper 2 cups shredded mozzarella cheese or shredded provolone 2 jars roasted red peppers, drained 1/4 cup (10 to 12) pitted kalamata olives 1 cup arugula, coarsely chopped or shredded or 1/4 cup chopped flat-leaf parsley 1/3 seedless cucumber, thinly sliced lengthwise Hot pepper rings or pepperoncini, optional Instructions: Heat oven to 425 degrees F. Stretch out your dough on to a pizza stone or into a pizza pan. Pierce the dough with a fork, drizzle the dough with a touch of extra-virgin olive oil and sprinkle it with oregano. Bake dough 10 minutes. While the pizza dough bakes, heat a tablespoon of extra-virgin olive oil (1 turn of the pan) in a large nonstick skillet over medium to medium-high heat. Add butter to the warm oil, then the chicken or turkey. Lightly brown the meat 3 to 4 minutes, then add the chopped red onion, garlic and grill seasoning and cook 5 minutes more. Wring the defrosted spinach dry by twisting it in a clean kitchen towel over your sink. Add it to the meat, separating it with your fingers. Add in feta crumbles. Once the pizza has cooked 10 minutes, remove dough and top evenly with meat and spinach mixture. Cover the pizza with shredded mozzarella or provolone, roasted peppers and olives. Bake pizza another 13 to 15 minutes until cheese is bubbly and crust is crisp. Remove pizza from oven, top with chopped parsley or arugula, cucumbers and hot peppers and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57900,"Mango cl Sorbet 2 cups frozen mango chunks, chopped (recommended: Dole) 1 large green jalapeno, stemmed, seeded, and finely chopped 2 cups mango nectar (recommended: Kerns) Instructions: Tip: mango chunks are easier to chop if still frozen. In a large bowl, combine all ingredients and let sit for 30 minutes. Pour mixture into a 1-quart ice cream maker and freeze according to manufacturer's instructions. Serve immediately, or transfer to 1-quart container and freeze for future use. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 57901,"Paul Bunyan Steak 2 cups red wine 6 cloves garlic 2 tablespoons dried oregano 2 tablespoons dried basil 1 pound butter, at room temperature 1 tablespoon Worcestershire sauce 2 tablespoons chopped fresh parsley leaves 1 (16-ounce) New York strip steak Salt and pepper Instructions: Preheat a grill or a grill pan to medium-high heat. Combine red wine, garlic, oregano, and basil in a medium saucepan. Reduce over high heat until wine is just about evaporated. Add reduced wine mixture to butter. Add Worcestershire sauce and parsley and mix until well combined. Refrigerate butter mixture for 5 minutes to harden slightly. After butter mixture has hardened slightly, spread mixture over waxed paper and roll into a log. Chill. After butter sets in log, cut into 1-inch thick medallions to top steak. Meanwhile, season steak with salt and pepper. Grill to your desired degree of doneness. Remove from the heat and let rest for 5 minutes. Top steak with a medallion of seasoned butter and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 57902,"Limoncello Spritzers 30 ice cubes 6 cups seltzer water 6 cups limoncello 8 lemon slices Instructions: Add ice cubes to pitcher. Pour the seltzer in and mix in the limoncello. Pour into individual glasses. Garnish with a lemon slice on the rim of each glass. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 57903,"White Bean Salad with Grilled Shiitake, Shallots and Smoked Sturgeon 1/2 pound of cooked fresh cranberry beans 3 shallots, small dice 1 teaspoon of mustard 2 ounces olive oil 8 large shiitake caps 4 ounces of smoked sturgeon, small dice 1 spring of Italian parsley, cleaned, dried, and chopped fine 1 tablespoon of sherry vinegar Instructions: Mixed the cook beans with the shallots, the mustard and the olive oil, make sure that the dressing just coats the beans but that it is not runny. Season the shiitake caps and grill them, until tender. Mix 1/2 of the sturgeon with some of the bean salad and add the parsley, toss well. Mound salad on plates and top with mushrooms and remaining sturgeon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57904,"The Best Granola Nonstick cooking spray 3 cups regular rolled oats (not quick-cooking) 1 cup slivered almonds 1 cup large unsweetened coconut flakes 1 tablespoon kosher salt 1/2 cup packed light brown sugar 1/3 cup pure maple syrup 1/3 cup vegetable oil 2 teaspoons pure vanilla extract Instructions: Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with nonstick cooking spray. Combine the oats, almonds, coconut chips and salt in a large bowl and stir to combine. Combine the brown sugar, syrup and oil in a medium saucepan over medium-high heat and cook, stirring often, until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the vanilla extract. Pour the sugar mixture over the oats and stir until well combined, then spread the granola mixture in an even layer on the prepared baking sheet. Bake, stirring occasionally (see Cook's Note) until toasted and golden brown, 60 to 70 minutes. Remove to a wire rack to cool completely and store in an airtight container for up to 1 week.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57905,"Pistachio Fruit Balls 5 ounces (approximately 1 cup) roasted pistachios 4 ounces (approximately 1 cup) dried cherries 2 ounces (approximately 1/2 cup) dried apricots 2 ounces (approximately 1/2 cup) golden raisins 2 ounces (approximately 1/2 cup) pitted dates 1 tablespoon orange juice 2 tablespoons creme de cassis Instructions: Put the pistachios in the bowl of a food processor and pulse until finely chopped, but not powdery. Divide in half into 2 separate bowls and set aside. Put the cherries, apricots, raisins, and dates through a food grinder using the medium-grind blade. Add to the bowl with half of the pistachios. Add the orange juice and creme de cassis to the mixture and combine, using your hands, until the liquid is evenly distributed throughout. Shape the mixture into 24 walnut size balls and roll them in the remaining chopped pistachios. Store in an airtight container in the refrigerator for up to 1 week. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 57906,"Avocado Ice Cream One 8-ounce avocado, halved, pitted and peeled One 14-ounce can sweetened condensed milk 2 tablespoons lemon juice (from 1 lemon) Pinch fine salt 2 cups cold heavy cream Instructions: Chill the loaf pan in the refrigerator for at least 30 minutes. Puree the avocado, milk, lemon juice and salt in a blender until smooth, about 1 minute; transfer to a large bowl. Whip the cream in another large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. With a rubber spatula, fold about 1 cup of the whipped cream into the avocado puree until combined. Fold the lightened mixture back into the whipped cream until well blended. Pour into the chilled loaf pan, and place in the freezer until firm, 4 hours or overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57907,"Citrus Parfait with Pineapple and Mango 1 vanilla bean 2 cups water 2 cups sugar 1 large lemon, zested and juiced 2 large limes, zested and juiced 1 cup creme fraiche or sour cream 2 teaspoons sugar 1 large mango, peeled, seeded and cut into 1/2-inch pieces to yield about 1 1/2 cups fruit 1/2 pineapple, peeled cored and cut into 1/2-inch pieces to yield about 3 cups fruit Instructions: For the frozen syrup: Using a paring knife, split the vanilla bean in half and scrape out the seeds. Place the seeds and the empty pod in a medium saucepan. Add the water and whisk until the vanilla seeds have separated. Add the sugar, lemon juice, lemon zest, lime juice, and lime zest. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved. Simmer for 5 minutes, remove the pan from the heat, and cool completely, about 20 minutes. Remove the vanilla pod and discard. Pour into an 8-by-8-inch glass baking dish and freeze for at least 10 hours or preferably overnight until frozen (mixture will still be slightly soft). For the topping: In a small bowl, mix together the creme fraiche and sugar. Set aside. To serve: Divide the mango between 4 dessert glasses. Using a spoon or an ice cream scoop, spoon a layer of the frozen syrup on top. Divide the pineapple and place on top. Spoon another layer of frozen syrup on top. Drizzle the top of the parfaits with the topping and serve immediately. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]

" 57908,"Oven Roasted Chicken Tenders Saltimbocca 8 chicken tenders Salt and freshly ground black pepper 8 leaves sage 8 slices Prosciutto di Parma 2 tablespoons extra-virgin olive oil 4 wedges lemon Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts, recipe follows 1 package dried mixed wild mushrooms or porcini mushrooms 1 quart chicken stock 2 cups water 3 tablespoons extra-virgin olive oil, plus a drizzle 1 medium onion, finely chopped 2 large cloves garlic, grated or finely chopped Salt and freshly ground black pepper 1 pound spaghetti, broken into small pieces 1/2 cup dry white wine 3/4 cup hazelnuts 2 tablespoons butter 3/4 cup Parmigiano-Reggiano, a few handfuls 4 cups arugula 1/2 lemon, juiced Instructions: Preheat oven to 425 degrees F. Season chicken with salt and pepper, top each tender with 2 leaves of sage. Wrap each tender with a slice of ham. Coat the tenders liberally in olive oil, a couple of tablespoons. Arrange meat on baking sheet on parchment paper and bake until crispy and firm, 10 to 12 minutes. To serve, slice meat on bias and pile on Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts. Alternatively, skewer the tenders and serve with lemon wedges on a plate as first or second course. Place mushrooms, stock and water in a sauce pot and heat, keep warm on low. Heat a medium saute pan or risotto pan with 3 tablespoons extra-virgin olive oil, 3 turns of the pan, over medium to medium-high heat. Add onions and garlic to pan, season with salt and pepper, to taste, and saute until tender 4 to 5 minutes. Add pasta and toast until deeply golden in color and very nutty in fragrance, 6 to 7 minutes. Stir in wine and let it cook away, 1 minute. Ladle in stock every few minutes, stirring for a good minute with each addition of stock to develop starches. Evaporate almost all of the liquid before each addition of stock. Pasta will cook up quicker then rice. Start tasting after about 8 to 9 minutes of cooking time once you begin to add stock. When you are down to the last cup of your liquids, remove mushrooms, chop and add to pasta. While the pasta cooks, toast hazelnuts in a skillet until fragrant. Peel nuts by rubbing the skins off in a clean kitchen towel. When pasta is cooked to al dente, stir butter into the pan then stir in the cheese. Dress arugula with lemon juice, a drizzle olive oil, and salt and pepper, to taste. Serve risotto in shallow bowls topped with greens and nuts. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 57909,"Chicken Tamarillo 1 (4-pound) chicken 1/4 cup olive oil 1 1/2 Spanish onions, julienne 1 red bell pepper, julienne 1 green bell pepper, julienne 5 garlic cloves, chopped 1 (28-ounce) can whole tomatoes (recommended: San Marzano) 3 ounces Worcestershire sauce 4 ounces chipotle sauce 1 1/2 tablespoons dried oregano 2 tablespoons adobo seasoning Salt and pepper 1 bunch fresh cilantro leaves, chopped Instructions: For the Chicken Tamarillo: Place whole chicken in stockpot and cover with water. Bring to boil, over high heat, then reduce heat to a simmer and cook for 1 hour 15 minutes, or until fully cooked. Remove chicken to cutting board. Strain and reserve stock. Remove skin and discard. Shred the meat by pulling apart with your hands. Heat olive oil on medium heat in rondo or large high sided skillet) and saute onions for 10 minutes. Add peppers and garlic and saute for 5 minutes. Crush tomatoes with hands and add to skillet along with the juice from the can. Add the reserved chicken stock and simmer 5 minutes. Stir in the shredded chicken, Worcestershire sauce, chipotle sauce, oregano, adobo, salt and pepper, to taste, and simmer another 10 minutes. Fold in cilantro before serving. Serve with rice, beans, shredded cheese, and fried sweet plantains, if desired. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 57910,"Chocolate S'mores Pudding 1 cup heavy cream 1 cup whole milk 1/2 cup sugar 1/4 cup cornstarch 5 egg yolks 1 teaspoon vanilla extract or vanilla bean paste 1/8 teaspoon fine sea salt 2 ounces bittersweet chocolate (at least 60% cacao), finely chopped 1 tablespoon unsalted butter, at room temperature 2 graham crackers Marshmallow cream Instructions: Combine the cream and milk in a large, heavy saucier or saucepan and bring just to a simmer. Meanwhile, add the sugar and cornstarch to the bowl of a stand mixer fitted with the whisk attachment, and mix together. Add the egg yolks, vanilla and salt to the mixing bowl just as the cream mixture is coming to a simmer. Beat on medium speed to combine, then slowly pour the hot cream down the sides of the mixing bowl to temper the sugar-egg mixture. Continue beating until smooth. Transfer the mixture back to the saucepan and heat over medium-low heat, whisking constantly, until it thickens to the consistency of mayonnaise and is beginning to bubble. Remove the saucepan from the heat and immediately stir in the chocolate and butter; continue stirring until melted and fully incorporated. Immediately divide the pudding among serving cups or pour into one large bowl. Cover with plastic wrap, pressed direct onto the pudding to keep a skin from forming. Refrigerate until set and completely cool, about 2 hours. When the pudding is ready to serve, place the graham crackers in a zip-close bag and crush into rough pieces. Place some marshmallow cream in a piping bag and pipe a mound onto each pudding. Lightly brown the top of the marshmallow with a kitchen torch. Sprinkle with graham crackers and serve immediately. ","[Riesling, Moscato, Vin Santo, Tawny Port]

" 57911,"Anytime Vegetable Salad 2 cups shelled edamame soy beans 8 ounces thin green beans, trimmed 8 ounces yellow wax beans, trimmed 1 1/2 cups cherry tomatoes, halved 1/3 cup red wine vinegar 3 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh basil or tarragon leaves 2 teaspoons chopped fresh thyme leaves 1 teaspoon salt 3/4 teaspoon freshly ground black pepper Instructions: Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Rinse with cold water, then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl. Add the vinegar, oil, herbs, 1 teaspoon of salt, and 3/4 teaspoon pepper to a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette. When you're ready to serve, shake the jar again to re-mix the vinaigrette and pour it over the vegetables. Season with more salt and pepper, if desired. Alternate Method: Whisk the vinegar, 1 teaspoon of salt, and 3/4 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil. Add all of the beans, tomatoes, basil, and thyme, and toss to coat. Season the salad, to taste, with more salt and pepper, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 57912,"Pork Kebobs with Red Grape Sauce 2 pounds pork tenderloin 1 (.88-ounce) packet garlic and basil veggie seasoning (recommended: McCormick) 1 1/2 cups red grapes, washed 1/2 cup sherry Instructions: Preheat oven to 400 degrees F. Lightly spray a baking sheet with cooking spray; set aside. Soak some wooden skewers in a bowl of water for about 15 minutes. Rinse pork tenderloin with cold water and pat dry with paper towels. Trim off excess fat and silver skin. Cut into 1-inch pieces. Skewer the pieces and place on baking sheet in a single layer. Sprinkle the skewers with the seasoning mix. Broil in the oven for 10 to 15 minutes, turning the skewers halfway. Put grapes and sherry in a skillet and bring up to a boil. Lower the heat to a simmer and cook until grapes just begin to split and the sauce thickens. Remove skewers from oven and transfer to a serving platter. Spoon grapes over the pork skewers and serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 57913,"Homemade Fruit Gels, Basic Recipe 2 cups cold allnatural fruit juice or juice blend 1/4 to 1/3 cup sugar if using very tart juice such as Pomegranate or Cranberry 1 envelope unflavored gelatin Instructions: Heat 1 cup fruit juice in small saucepan until it just simmers, do not cook for any length of time. Turn off heat and stir in sugar, if using. Place remaining 1 cup cold juice in a medium bowl and sprinkle gelatin over, stir, let sit for 2 minutes and stir again. Add warm juice to cold juice, stir, and pour mixture into 8 by 8-inch pan. Refrigerate until firm, 4 hours, and cut into cubes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 57914,"Venison Enchiladas 2 pounds cubed venison stew meat 1 medium yellow onion, diced 2 tablespoons chopped garlic Salt and pepper 1 tablespoon ground chili powder 1 tablespoon brown sugar 1 bunch cilantro, leaves chopped 1/2 cup reduced chicken stock 5 cups shredded colby-jack cheese 12 corn tortillas 4 tablespoons canola oil Red Enchilada Sauce, recipe follows 1 red bell pepper 2 cups canola oil 1 1/2 onions, chopped 6 cloves garlic, chopped Ten 6-inch corn tortillas 3/4 cup chili powder 1/2 tablespoon ground cumin 1 tablespoon cocoa powder 2 tablespoons black pepper 2 tablespoons salt 1/2 cup semisweet chocolate 5 cups chicken stock 2 cups brewed coffee 1/2 cup orange juice concentrate Instructions: Heat oil in a large heavy skillet until almost smoking. Carefully add venison meat, chopped onion and chopped garlic, season with salt and pepper and brown the meat, stirring occasionally. Add chili powder, brown sugar and cilantro. Deglaze this with the chicken stock. Removed from heat and allow to cool. Stir in 3 cups of the shredded cheese. Preheat oven to 375 degrees F. Soften 12 corn tortillas in a microwave oven, wrapped in a damp cloth for 10 to 20 seconds on high, until soft and pliable. Spoon 2 to 3 tablespoons of venison mix into center of tortilla and roll. Place rolled enchiladas into a lightly oiled baking dish, seam side down. Smother with enchilada sauce and sprinkle remaining colby-jack cheese, to taste. Cover and bake for 20 minutes. Flame-roast bell pepper until skin is blistered, place in a bowl and wrap with plastic. Allow to cool, then peel, seed, and chop. In a heavy bottom skillet, heat canola oil. Saute onion, bell pepper, and garlic until onions are lightly caramelized. Add tortillas torn into pieces. Add chili powder, cumin, cocoa powder, pepper and salt to release oils in the spices, about 1 minute using care not to burn the spices. Add chicken stock, coffee and orange juice concentrate. Add chocolate, chopped into pieces. Bring to a boil and simmer for about 45 minutes. Remove from heat, carefully blend smooth in a processor or blender in batches (sauce should be smooth but still thick). When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Adjust the consistency with additional chicken stock if necessary. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 57915,"Kokomo 1 ounce vodka 1 ounce amaretto 1 ounce creme de cacao 1 ounce cream of coconut 1 ounce heavy cream Toasted shaved coconut, for garnish (optional) Instructions: Fill a cocktail shaker halfway with ice. Add the vodka, amaretto, creme de cacao, cream of coconut and heavy cream. Shake well and strain into a cocktail glass. Garnish with coconut, if desired. ","[Cream liqueurs such as Baileys Irish Cream, Kahla, and RumChata]" 57916,"Garden Veggie Bagel Shmagel 1/2 cup wheat flour 2 1/2 cups white flour 1 teaspoon vegetable oil 1 egg 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup chopped carrots 1/2 cup chopped spinach 1 tablespoon minced garlic 3/4 cup water Garnishes: sesame seeds, minced dried garlic or poppy seeds Instructions: Preheat oven to 350 degrees. Combine dry ingredients and then wet. Mix, then knead by hand. Form into ping pong ball size pieces. Flatten, then poke hole in center. Form into bagel shapes. Bake for approximately 45 to 50 minutes. Cool. Serve. To garnish, spray finished bagels with water and sprinkle with sesame seeds, minced dried garlic or poppy seeds ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57917,"Mama's Magic Mojo Bars 1 stick (8 tablespoons) unsalted butter, melted, plus more for buttering the dish 18 graham crackers
One 14-ounce can sweetened condensed milk 2 cups milk chocolate chips 1 cup peanut butter chips 1 cup cocktail peanuts
One 10-ounce bag marshmallows
Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch broiler-proof baking dish with foil, leaving a 2-inch overhang on both sides. Butter the foil. Pulse 14 of the graham crackers into fine crumbs in a food processor. Combine the melted butter and graham cracker crumbs in a medium bowl with your hands (the mixture should hold together when squeezed). Transfer the mixture to the prepared baking dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs. Then sprinkle the chocolate chips, peanut butter chips, and peanuts over the condensed milk. Break the remaining 4 graham crackers into chunks and sprinkle evenly over the top. Bake until the sides are golden brown and begin to pull away from the baking dish, 30 to 35 minutes. Remove from the oven, and turn the broiler on. Scatter the marshmallows over the top of the bars and put the dish under the broiler until the marshmallows are dark golden and toasted, 3 to 4 minutes. Let cool completely then refrigerate to set, about 1 hour. Using the foil liner as handles, pull the bars out of the baking dish; remove the foil. Cut the bars into 2-inch squares. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 57918,"Black Bean Quesadilla 2 burrito-size flour tortillas 1 (14 1/2-ounce) can refried low-fat black beans 1 cup chunky salsa 1 1/2 cups Mexican-style shredded cheese 1/2 cup prepared guacamole (from the refrigerated section) 2 tablespoons sour cream Instructions: Preheat oven to 400 degrees F. Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet. Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 57919,"Regina Margherita 1/2 cup canned San Marzano tomatoes, hand crushed 2 ounces buffalo milk mozzarella, sliced Extra-virgin olive oil, to serve 3 to 4 fresh basil leaves, for garnish Instructions: Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F. Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the tomatoes and put on the fresh mozzarella. Slide the pizza onto the stone and bake for 8 to 10 minutes. When finished, sprinkle on a few drops of olive oil and garnish with basil leaves. Buon Appetito! ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 57920,"Cilantro Mojito 2 tablespoons fresh cilantro leaves 2 tablespoons fresh lime juice (about 1 lime) 2 tablespoons Cilantro Simple Syrup, recipe follows 2 ounces white rum Club soda 1 lime wedge, for garnish 3/4 cup sugar 20 cilantro stems, roughly chopped Instructions: Muddle the cilantro with the lime juice and the Cilantro Simple Syrup in a cocktail shaker. Add 1 cup ice and top with the rum. Cover and shake well. Then pour into a tall thin glass without straining (like a Collins glass). Top with a splash of club soda and garnish with the lime wedge on the rim of the glass. For the syrup: Combine the sugar with 1 cup water in a small saucepan, and bring to a simmer over medium-high heat. Once simmering, stir until the sugar dissolves, then remove from the heat. Add the cilantro stems and allow the flavors to infuse and the mixture to cool, at least 15 minutes. Strain out the stems and then store the syrup in the refrigerator.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 57921,"Chocolate-Strawberry Waffle Ball on a Stick 12 large strawberries, hulled 6 ounces semisweet chocolate, finely chopped Vegetable oil, for deep-frying 2 cups dry pancake and waffle mix (plus additional ingredients as directed on package) Confectioners' sugar, for dusting Instructions: Thread each strawberry onto a wooden skewer; place on a baking sheet lined with parchment paper and freeze for about 30 minutes. Put the chocolate in a microwave-safe bowl. Microwave on high at 15-second intervals, stirring after each interval, until the chocolate is almost melted; remove and stir until smooth. Dip the strawberries in the melted chocolate; return to the parchment-lined baking sheet and freeze until the chocolate hardens, about 15 minutes. Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees. While the oil heats, prepare the pancake and waffle mix as the label directs. Dip the chocolate-covered strawberries in the batter, turning to coat; let any excess drip off. (If the batter is too thin, add 1 to 3 more tablespoons dry mix.) Carefully place the berries in the hot oil (skewers and all); fry, turning as needed, until the batter is golden and just cooked through, 1 1/2 to 2 minutes. Remove with tongs and drain on paper towels or a rack. Let sit for 5 to 10 minutes to allow the chocolate to re-harden. Dust with confectioners' sugar. ","[Riesling, Moscato, Brachetto, Cava]" 57922,"Coconut Biscotti 1 1/2 cups unsweetened coconut flakes 1 cup granulated sugar 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/3 cup coconut oil 1 teaspoon pure vanilla extract 1/2 cup salted macadamia nuts, chopped 1 cup confectioners' sugar 2 tablespoons coconut cream 1/8 to 1/4 teaspoon coconut extract Coarse sugar, for decorating Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes. Let cool completely. Transfer to a food processor; add the granulated sugar and pulse until finely ground. Line 2 baking sheets with parchment paper. Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl. Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms. Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together. Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet. Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes. Reduce the oven temperature to 300 degrees F. Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces. Arrange the slices cut-side down on the baking sheets. Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes. Let cool completely on the baking sheets. (The biscotti will crisp as they cool.) Whisk the confectioners' sugar, coconut cream and coconut extract until smooth. Dip the biscotti in the glaze; sprinkle with coarse sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57923,"Fleur de Sel Caramels Vegetable oil 1 1/2 cups sugar 1/4 cup light corn syrup 1 cup heavy cream 5 tablespoons unsalted butter 1 teaspoon fine fleur de sel, plus extra for sprinkling 1/2 teaspoon pure vanilla extract Instructions: Prep the pan. Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil. Boil the sugar. In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan. Heat the cream. In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside. Finish the caramel. When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Fill the pan. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm. Cut the caramel. When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half. Roll it up. Starting with a long side, roll the caramel up tightly into an 8-inch-long log. Cut into pieces. Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil. Wrap the candies. Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 57924,"Dairy-Free Hot Chocolate Mix 2 cups coconut milk powder (see Cook\u2019s Note) 2 cups confectioners\u2019 sugar (see Cook\u2019s Note) 1 cup unsweetened cocoa powder 1/2 teaspoon fine salt Instructions: Whisk the coconut milk powder, confectioners\u2019 sugar, cocoa and salt together in a large bowl until fully combined. The dry mix can be stored in an airtight container at room temperature for up to 3 months. For each serving of hot chocolate, combine 1 cup of hot water with 1/2 cup of the mix. Whisk until there are no lumps and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57925,"Bone-in Rib-Eye with Green Peppercorn Pan Sauce 2 bone in rib-eye, 2 inches thick Kosher salt and freshly ground black pepper 3 tablespoons oil 2 shallots, peeled, finely diced 1/2 bunch fresh thyme 1/4 cup cognac 1 cup beef demi 1/4 cup green peppercorns 2 tablespoons Dijon mustard 1/4 cup cream 1 tablespoon honey Instructions: Preheat oven to 425 degrees F. Sprinkle the steaks with salt and pepper. Heat a large cast-iron pan over high heat. Add the oil. Sear the steaks on both sides until a nice crust form, about 3 minutes per side. Place the pan in the oven and cook until desired doneness is reached. When the steaks come out of the oven, take the steaks out of the cast-iron pan. Place the pan on medium heat. Add the shallots to the pan with the thyme. Using the rendered fat from the steaks that is still in the pan, saute until the shallots begin to caramelize, 7 to 10 minutes. Deglaze the pan with the cognac and take the thyme out. Add the beef demi in with the green peppercorns and Dijon. Bring to a simmer, and then add the cream, honey and 1 tablespoon salt. Stir and pour over the steaks.
","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 57926,"Chicken Caesar Focaccia Sandwiches 1 bag Caesar salad kit 1/2 package (about 6 ounces) grilled chicken strips, chopped 1 loaf focaccia bread Eight 4-inch rosemary stalks 8 cherry tomatoes Instructions: In a large bowl, combine all contents of salad kit and chicken strips. Toss to combine. Cut focaccia loaf in half horizontally. Fill focaccia bread with chicken Caesar salad. Cut focaccia sandwich into 8 portions. Take each rosemary stalk and strip bottom half of the rosemary from the stalk, leaving leaves at top. Insert rosemary skewers through tomatoes. Insert each rosemary-tomato skewer into the top of each sandwich. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 57927,"Butterflied Cuban Style Pork Chops 3/4 cup fresh orange juice 1/2 cup fresh lime juice 1/3 cup coarsely chopped fresh oregano leaves 6 cloves garlic, coarsely chopped 1 teaspoon ground cumin 1/4 cup canola oil 4 (8-ounce) pork chops, butterflied and thinly pounded Salt and freshly ground black pepper 8 (1/4-inch) thick slices Swiss cheese 8 (1/4-inch) thick slices boiled ham 2 sour dill pickles, thinly sliced (need about 16 slices) 2 tablespoons chopped cilantro leaves 1/4 cup olive oil Instructions: Heat the grill to high. Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator. Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients. Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer. Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 57928,"White Chocolate Apricot Oatmeal Cookies 2 sticks (1 cup) unsalted butter, at room temperature 1 cup packed light brown sugar 1 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon kosher salt 3 cups old-fashioned oats 1 cup dried apricots, roughly chopped 3/4 cup white chocolate chips Nonstick cooking spray, for spraying the baking sheets Instructions: In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute. In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking. Preheat the oven to 325 degrees F. Spray 2 baking sheets with cooking spray.
Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 57929,"Roasted Pineapple with White Chocolate Caramelized Macadamia Nuts 6 ounces milk chocolate 2 ounces white chocolate 12 ounces eggs 1 cup plus 4 tablespoons sugar 2 cups cake flour, sifted 4 tablespoons butter, melted 6 ounces finely chopped macadamia nuts 7 ounces pineapple 1 cup sugar 1/2 -ounce star anise 1/2 -ounce cinnamon stick 1 vanilla pod 6 tablespoons butter 12 ounces macadamia nuts 2/3 cup sugar 6 ounces milk 1 gelatin leaf 8 ounces white chocolate 12 ounces whipped cream 4 tablespoons mango puree 4 teaspoons gelatin Instructions: Chocolate Ring: Begin by melting the milk and white chocolate. Cut 4 sterilized, food-safe flexible plastic strips 1 1/2 inches wide and 5 inches long. Spread a thin layer of milk chocolate on the plastic strips. Using the tine of a fork, scrape the length of the strip through the chocolate to create lines. Spread a layer of white chocolate immediately, directly over and then fold to form a ring. Seal edge with a plastic strip. Set aside to harden. Preheat the oven to 360 degrees F. Mix the sponge by whisking the eggs and sugar on high speed for 15 minutes, until pale yellow and thick. Take out of the mixer and fold in by hand the sifted flour, chopped macadamia nuts, and melted butter. Spread thinly on a buttered, floured and parchment lined baking tray and bake for 15 minutes. Lower the oven to 340 degrees F. To roast pineapple, begin by cutting the pineapple into grape size pieces and then toss in sugar and spices. Bake for 2 hours. Let cool. To caramelize the macadamia nuts, first warm the nuts in the oven for 5 minutes. While nuts are warming, place the sugar in a small saucepan and cook over medium heat until the sugar melts and turns an amber color, about 10 minutes. Carefully add the nuts to the sugar mixture and stir to coat the nuts. Carefully remove from the pan and cool on a marble table or baking tray. To make mousse, boil the milk, remove from the heat and add the gelatin while mixing in the white chocolate. Cool down slightly before folding in the whipped cream. To make the jelly, melt the gelatin with the mango puree and strain into a container for future use. To plate, place a circle of sponge in the base of the chocolate ring, sprinkle with chopped caramelized macadamias. Pipe 1/3 of the cup with mousse; place a spoonful of pineapple mix, top with mousse and a layer of mango jelly. Place in the refrigerator for 1 to 2 hours. Once chilled, remove the plastic strip, top with caramelized macadamia nuts and macadamia sponge. Serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 57930,"Tuna, Tomatoes and Spaghetti 1 small minced clove of garlic 1/4 cup olive oil 14 to 16oz can chopped plum tomatoes (with juice) 2 (6oz) cans tuna packed in oil, drained 12 ounces cooked spaghetti 1/4 cup chopped Italian parsley Salt and freshly ground pepper Instructions: Heat garlic in oil until lightly golden. Add tomatoes and their juices and heat for 20 minutes over low heat until tomatoes are really tender and almost melted. Crumble tuna into smaller pieces and add to tomato sauce. Simmer just to warm the tuna through; you don't want to boil the tuna. Transfer spaghetti to serving bowl and mix in tuna, tomatoes, parsley; and salt & pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 57931,"Edible Eyeballs 2 small packets yellow Jell-O gelatin 1 1/4 cups boiling water 24 blueberries Instructions: Pour boiling water over the gelatin and stir to dissolve completely. Pour the mixture into ice cube trays with rounded bottoms (you should be able to fill 2 trays). Refrigerate until partially set, about 20 minutes. Push the blueberry eyeballs into the partially set gelatin and refrigerate until thoroughly set. Dip the ice cube tray in warm water for 15 to 30 seconds and run a knife around the edges of each ice cube. Turn the \eyes\ out on a serving plate and refrigerate until serving time. ","[Chardonnay, Sauvignon Blanc, Riesling]" 57932,"Sweet Peach Cake Butter, for greasing the baking dish 3 cups all-purpose flour, plus extra for dusting the pan 1 teaspoon baking soda 1 teaspoon fine sea salt 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1 1/2 cups sugar 3/4 cup vegetable oil 3 large eggs, at room temperature 1 tablespoon vanilla extract One 15-ounce can sliced peaches in 100-percent juice, drained, patted dry with paper towels and coarsely chopped into 1/2-inch pieces
1/2 stick unsalted butter, at room temperature 1/4 cup whipping cream 2 teaspoons vanilla extract 3 cups powdered sugar Instructions: For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 8-by-8-inch glass baking dish.
Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.
For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 57933,"Basil Poached Shrimp 5 pounds (21 to 25 count) shrimp, raw, peeled, and deviened 2 lemons, cut in 1/2 2 cups white wine 1 bunch parsley 10 white peppercorns 1 cup basil leaves 1 tablespoon toasted pine nuts 1 cup extra-virgin olive oil 1 tablespoon chopped garlic Salt and pepper Instructions: Put all of the ingredients in a large pot. Season with some salt and cover with cold water. Bring to a boil. As soon as the shrimp reaches a boil, remove from the heat, strain the water and plunge the shrimp into ice water to stop the cooking. Allow the shrimp to chill for about 10 minutes.; Put all ingredients in a food processor and pulse a few times to blend the pesto. You do not want it completely smooth, leave it a little rough. After the shrimp are cooled, strain the water and toss the shrimp with the pesto, season with salt and pepper.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 57934,"Saeng Sun Jeon (Fish Jeon) 1 pound cod fillet or any white-flesh fish, such as haddock or pollock Kosher salt
1 cup all-purpose flour
3 large eggs
1/4 cup plus 2 tablespoons vegetable oil
2 tablespoons distilled white vinegar 2 tablespoons soy sauce
1/4 teaspoon sugar
1/4 teaspoon gochugaru (Korean red cl flakes), optional
Instructions: Position an oven rack in the center and preheat the oven to 250 degrees F.\u202fLine a large plate or a baking sheet with paper towels. Slice the fish fillet 1/2 inch thick on a slight bias into pieces that are 1 1/2 to 2 inches long and place on the prepared plate. Pat the slices dry with the paper towels and season with both sides with 3/4 teaspoon salt.
Prepare your dredging station: Add the flour to a large rimmed plate and whisk the eggs in a shallow medium bowl. Heat a large nonstick skillet with 3 tablespoons of the oil over medium-low heat. Working in two batches, dredge each fish slice in the flour, coating well on all sides. Shake off any excess flour, then dip and roll in the egg, making sure to coat thoroughly and with no flour peeping through. (All the slices can be dredged and sitting in flour, but coat one slice at a time in the egg.)
Carefully lift the egg-coated slice and gently place in the heated skillet. Cook without disturbing until pale golden on the outside, 3 to 4 minutes per side. Transfer the cooked slices to a baking sheet fitted with a wire rack and keep warm in the oven while cooking the second batch. Wipe the skillet clean with paper towels and heat the remaining 3 tablespoons oil before cooking the next batch.
For the dipping sauce: Combine the vinegar, soy sauce, 2 tablespoons water, sugar and gochugaru if using in a small bowl and whisk until the sugar is dissolved. Serve with the fish jeon for dipping.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57935,"Lobster Thermidor 1/2 cup white vinegar 1/4 cup whole yellow or brown mustard seeds Kosher salt Four 1 1/2-pound whole Maine lobsters 1 bunch leeks, trimmed and halved lengthwise 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter Kosher salt and freshly ground black pepper 2 tablespoons Dijon mustard 2 tablespoons red wine vinegar 4 tablespoons unsalted butter, melted Instructions: For the pickled mustard seeds: In a small pot over high heat, bring the white vinegar to a boil. Add the mustard seeds, then immediately remove from the heat and let rest for about 30 minutes. Strain seeds, reserving vinegar for another use. Set aside. For the lobster: Bring a very large pot of generously salted water to a boil. Place the lobsters head first into the water and cook at a rapid boil until bright red, 5 to 6 minutes. Remove the lobsters from the water and set them aside to cool. For the leek stuffing: Slice the leeks into 1-inch pieces and place in a large mixing bowl. Fill the bowl with cold water and, with your hands, agitate the water to dislodge any dirt and grit from the leeks. Let the grit settle to the bottom of the bowl, then use a spider or slotted spoon to gently lift the leeks out of the water and place in a colander set in the sink to drain. Heat the olive oil in a large saute pan over medium heat. Add the butter, leeks, a pinch of salt and a few grinds of pepper. Cook, stirring often, until the leeks are tender, 6 to 8 minutes. Stir in the mustard and red wine vinegar. Remove from the heat and set aside. For the assembly: Preheat the oven to 400 degrees F. Once the lobsters have cooled, cut them in half and take the tail and claw meat out. Cut the meat into bite-size pieces. Set aside. Clean out the entire inside of the lobster shells, discarding the innards and the claw shells. Divide the leeks among the empty lobster shells, then top with the lobster meat. Brush the lobster with the melted butter and finish with some pickled mustard seeds. Bake until heated through, approximately 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57936,"Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs 1 tablespoon unsalted butter, at room temperature, for greasing the baking dish 1 tablespoon unsalted butter, at room temperature 2 teaspoons kosher salt, plus extra for seasoning 4 pounds russet potatoes, peeled, cut into 1-inch pieces 1 1/2 cups grated mozzarella 1 cup whole milk, at room temperature 3/4 cup freshly grated Parmesan 1/2 cup (1 stick) unsalted butter, melted Freshly ground black pepper 2 tablespoons unsalted butter, at room temperature 2 cups frozen peas, thawed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup freshly grated Parmesan 2 tablespoons plain dry breadcrumbs Extra-virgin olive oil, for drizzling Instructions: Preheat the oven to 400 degrees F. Butter a 13- by 9- by 2-inch baking dish. Set aside. For the potatoes: In a large saucepan, combine the butter, salt and potatoes. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Boil until the potatoes are very tender, about 15 minutes. Drain the potatoes and return them to the same pot. Using a potato masher, mash the potatoes until smooth. Mix in the mozzarella, milk, Parmesan and butter. Season with salt and pepper. Transfer the potatoes to the prepared baking dish. For the peas: In a medium skillet, melt the butter over medium heat. Add the thawed peas and cook until heated through. Add the salt and pepper.
Using a large spoon, make a 4-inch well in the center of the potatoes and fill with the cooked peas.
For the topping: Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the breadcrumb mixture over the mashed potatoes (can be prepared up to this point 6 hours ahead of time; cover and chill).
Drizzle the top with olive oil and bake until the topping is golden brown, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 57937,"Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce 6 tablespoons olive oil 1 1/2 tablespoons freshly ground black pepper 1 tablespoon salt 2 teaspoons freshly grated orange zest 2 teaspoons minced fresh rosemary leaves 2 1/2 pounds pork tenderloins (about 2 large), trimmed 1 large shallot, minced 1/2 cup red wine 1/2 cup low-sodium chicken broth or stock 3 tablespoons cold unsalted butter, cut into small pieces 1 tablespoon balsamic vinegar 1 teaspoon minced fresh rosemary leaves 1 teaspoon freshly grated orange zest Salt and freshly ground black pepper 2 to 3 tablespoons minced shallot or onion 1/2 cup wine 1/2 cup low-sodium broth or stock 3 tablespoons cold unsalted butter or heavy cream Vinegar or lemon juice, to taste Fresh herbs or other aromatics Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce. After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 57938,"Balsamic Strawberries with Ricotta 8 strawberries (about 1 pint), stemmed and quartered 1 packet sugar substitute (recommended: Splenda) 1 teaspoon dark balsamic vinegar 6 tablespoons part-skim ricotta cheese Instructions: Toss the strawberries with the sugar substitute and vinegar in a small bowl. Set aside at room temperature until strawberries are \saucy, at least 1 and up to 3 hours.
Spoon the ricotta into 2 bowls. Add the strawberries and drizzle their juices on top. Serve. ","[Barolo, Chianti, Barbaresco, Tempranillo]" 57939,"Thai Ribs and Legs 1 cup fresh cilantro leaves and tender stems 1/2 cup packed light brown sugar 1/4 cup honey About 1/4 cup low-sodium soy sauce About 2 tablespoons fish sauce 4 cloves garlic, cracked from skin 2 serrano cl peppers, seeded and chopped 1 Fresno cl pepper, sliced One 2-inch piece fresh ginger, peeled and grated 2 pounds pork loin ribs, cut into single bones 8 chicken drummers (drumsticks), skinned 1 stalk lemongrass, white part chopped 1 lime, sliced
1/3 cup superfine sugar One 1-inch piece fresh ginger, peeled and thinly sliced
About 3 tablespoons rice vinegar 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh mint 2 tablespoons Sriracha 1 tablespoon fish sauce 1 Fresno cl, finely chopped Juice of 1 lime 1/2 cup dry-roasted cashews or peanuts, finely chopped 1 bunch scallion tops, thinly sliced (reserve the whites for the Thai Cucumbers, recipe follows) Jasmine rice, for serving Thai Cucumbers, recipe follows, for serving 2 tablespoons rice vinegar 2 teaspoons superfine sugar 1 teaspoon fine sea salt Juice of 1 lime 1 carrot, grated 1 seedless cucumber, peeled and thinly sliced 1 bunch scallion whites, finely chopped 1/4 cup fresh mint leaves 1 Fresno cl pepper, seeded and finely chopped Instructions: For the ribs and legs: Combine the cilantro, brown sugar, honey, soy sauce, fish sauce, garlic, cl peppers, ginger and the white part of the lemongrass in a blender or food processor. Puree until a fairly smooth, thick sauce forms.
Put the pork ribs and chicken drummers in a large resealable plastic bag or shallow plastic storage container and slather the marinade over the meat. Add the lime slices and the top part of the lemongrass to the bag and refrigerate for 1 to 4 hours.
For the sweet and sour sauce: Combine 1/2 cup water, the sugar and ginger in a small pot. Bring to a simmer, stirring to dissolve the sugar, then simmer for a couple of minutes to infuse the syrup with the ginger. Pour the syrup into a small bowl and let cool. Remove the ginger, then stir in the vinegar, cilantro, mint, Sriracha, fish sauce, cl pepper and lime juice. Preheat the oven to 350 degrees F. Arrange the ribs in an even layer in a baking dish, and add the marinade and lime slices. Cover tightly with foil and bake for 1 hour. Remove the baking dish from the oven and add the drumsticks. Cover and bake for 30 more minutes. Raise the oven temperature to 425 degrees F. Uncover the baking dish and bake until the ribs and drumsticks are deeply browned, 20 to 25 minutes. Transfer to a serving platter and drizzle with about half the sweet and sour sauce. Top with the nuts and scallions. Serve with rice and Thai Cucumbers. Pass the remaining sweet and sour sauce at the table. Whisk together the vinegar, sugar, sea salt and lime juice in a bowl until the sugar and salt have dissolved. Add the carrots, cucumbers and scallions, and toss to combine. Transfer the mixture to a plastic food storage container and refrigerate until ready to serve. Add the mint and cl pepper just before serving, and toss to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57940,"Fire Roasted Baby Lamb Chops with Smoked Paprika-Orange BBQ Sauce 2 tablespoons canola oil, plus more for brushing
3 shallots, chopped
2 cloves garlic, chopped
1 cup fresh orange juice
2 cups pureed canned plum tomatoes
1/2 cup ketchup
1 tablespoon smoked paprika
1/2 teaspoon ground coriander
2 tablespoons light brown sugar
1 tablespoon clover honey
1 tablespoon aged sherry vinegar
1 teaspoon finely grated orange zest
Kosher salt and freshly ground black pepper
12 baby lamb chops, bone on and frenched
Instructions: Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the orange juice and cook until reduced by half, about 8 minutes. Then add the tomatoes, ketchup, paprika, coriander, sugar, honey and vinegar and cook until slightly reduced, about 10 minutes. Remove from the heat, season with salt and pepper and stir in the orange zest. Puree until smooth using an immersion blender. Remove 1/2 cup to serve with the cooked lamb. Let cool to room temperature. Heat the grill to high for direct grilling. Brush the lamb with canola oil and sprinkle with salt and pepper on both sides. Place the chops on the grill and cook for 2 to 3 minutes. Flip, brush with some of the sauce, and grill another 2 to 3 minutes. Remove to a platter and serve with the reserved sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 57941,"Stuffed Cherry Tomatoes 24 cherry tomatoes (preferably heirloom) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon red pepper flakes Kosher salt 2 ounces feta cheese, cut into 24 small cubes (about 1/2 cup) 1 tablespoon black olive paste Flaky sea salt 1/4 cup fresh mint, torn Instructions: Preheat the broiler. Slice off the top 1/4 inch of each tomato, then scoop out and discard some of the core using a melon baller or small spoon. Cut a thin sliver off the bottom of the tomatoes so they will sit flat. Put the tomatoes on a rimmed baking sheet and toss with the olive oil, red pepper flakes and 1/4 teaspoon kosher salt, then stand them up and press a cube of feta about halfway inside each one. Broil until the cheese is browned and slightly soft, about 2 minutes. Mix the olive paste with 1 tablespoon water and dot all over a serving plate. Arrange the broiled tomatoes on the plate; drizzle with olive oil and sprinkle with sea salt. Scatter the mint on top. Serve warm or at room temperature. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 57942,"Grilled Day Boat Scallops Over Elderberry Wood with Peas and Apples in Grilled Red Pepper Sauce 20 large scallops (2 pounds) Olive oil, for brushing Salt and pepper 2 large red peppers; roasted on the grill, peeled and seeded 1/4 onion, grilled 2 roasted garlic cloves 2 ounces butter 2 teaspoons Dijon mustard 2 teaspoons honey 1 1/2 teaspoons minced basil Salt and pepper, to taste 2 pounds sugar snap peas, ends trimmed 2 McIntosh apples, cored and sliced 1/4-inch 1 teaspoon peanut oil 1 yellow pepper, roasted, peeled, seeded and julienned Black sesame seeds, for garnish Instructions: Brush the scallops with oil and season with salt and pepper. Grill over medium heat from elderberry wood for 3 minutes on each side. (Pecan, peach or apple wood may be substituted for elderberry wood) While peppers, onion and garlic are still warm, place them with the butter, mustard, honey and basil in a blender and process until smooth. Season to taste. Toss peas and apples in peanut oil and place on medium grill for about 3 minutes. Remove from grill. Place peas, apples and yellow pepper around a plate. Place scallops over them and pour sauce over the scallops. Garnish the dish with large black se ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57943,"Strawberry and Chamomile Sorbet 3/4 cups water 1/2 cup honey 2 tablespoons Chamomile tea buds 15 large strawberries, frozen 1/2 teaspoon ground Cardamon 2 teaspoons fresh mint leaves Instructions: Bring water to a boil and add honey, cardomon, and Chamomile. Remove from heat after 5 minutes and chill until very cold. Place frozen strawberries in a food processor and chop finely. Add chilled syrup and blend until very smooth. Spoon out and save in container in freezer. Serve with mint leaves. ","[Riesling, Moscato, Vinho Verde]" 57944,"Grilled Onions and Mushrooms with Limed Sour Cream 1 cup plain sour cream 1 tablespoon freshly squeezed lime juice 1 teaspoon lime zest 1/2 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1 medium red onion, cut into 8 wedges 3 large portobello mushrooms, cut into 1-inch slices Vegetable oil, for brushing the vegetables Instructions: Combine sour cream, juice, zest, salt and pepper in a medium nonreactive bowl. Store, covered in refrigerator until ready to use. Heat a lightly oiled grill pan over medium heat. Meanwhile, brush onions and mushrooms with oil and season well with salt and freshly ground black pepper. When grill pan is heated, add onions cut side down and cook until softened, about 10 minutes. Transfer to a plate. Add mushrooms and grill until charred and soft, about 10 minutes. Serve immediately with sour cream sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57945,"Milk Pork 1 boned pork roast, about 3 pounds/1.5 kilograms 4 to 6 cloves garlic, peeled and cut into slivers Kosher salt and freshly ground black pepper
2 tablespoons butter 1 onion, cut in half 1 carrot, cut in half 2 bay leaves 2 large branches fresh rosemary 4 cups/1 liter whole milk A generous handful chopped fresh chives and/or fresh parsley, for garnish Instructions: Make small slits all over the meat with a sharp knife, inserting a sliver of garlic into each as you go. (If you can do this several hours or the night before cooking, all the better.) Rub the meat all over with salt and pepper. Heat the oven to 325 degrees F/160 degrees C.
Melt the butter in a deep, lidded casserole (cocotte) and brown the meat well on all sides. Add the onion, carrot and herbs to the pot. Pour over the milk, and bring to a simmer on the stovetop. Cover the dish and transfer to the oven until tender, about 2 hours, turning the meat at least once.
Remove the meat from the pot and wrap in foil to keep warm. Remove the herbs, carrot and onion and discard. The cooking juices will be curdled, but this is how they're meant to be. Boil them down to about 1 cup/250 ml and puree with an immersion blender. Taste and adjust the seasonings.
Carve the meat and arrange in a serving dish. Pour over the sauce, sprinkle with the chives and/or parsley. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57946,"Strawberry Pandowdy 2 1/2 cups all-purpose flour, plus more for dusting 3 tablespoons sugar
1 teaspoon ground ginger
1 teaspoon kosher salt
1 cup shortening
1 stick (8 tablespoons) unsalted butter, cubed and chilled
1/3 cup ice water
1 large egg, beaten with a splash of water
2 tablespoons extra-virgin olive oil 4 pints strawberries, stemmed and halved
1/2 cup raspberry jam
1/2 cup sugar, plus more for garnish
2 tablespoons honey
1 tablespoon molasses
Juice and zest from 1 large lemon
2 tablespoons cornstarch
Instructions: For the dough: In the bowl of a food processor, combine the flour, sugar, ginger and salt. Add the shortening in spoonfuls, then the butter, and pulse 12 to 15 times to combine. Add the ice water through the top and blend until the dough forms a loose ball, 15 to 30 seconds. Transfer the dough to a sheet of parchment or plastic wrap and sandwich it with another piece on top. Flatten the dough to a 6-inch disc and refrigerate for 20 minutes and up to 8 hours. Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper. On a flat surface, spread a thin layer of flour and roll the dough out to about 1/8 inch thick. Use a knife to cut the dough into rectangles about 1 inch long and 3/4 inch wide. Ideally, you want between 25 and 30 rectangles (you can also cut small rounds, squares or any other shape). Transfer the dough pieces to the lined sheet tray. Brush the dough with the egg wash and par-bake the dough until lightly browned, about 5 minutes. For the filling: In a 10-inch heavy-bottomed saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, remove the pan from the heat and add half the strawberries. Return the pan to the heat and cook over high heat to allow some of the water to escape, for 1 to 2 minutes. Transfer the berries to a large bowl and return the pan to the heat. Heat the remaining tablespoon olive oil and add the rest of the strawberries. Cook in the same manner for 1 to 2 minutes. Transfer to the bowl with the other cooked strawberries. In the pan, whisk together the jam, sugar, honey and molasses and simmer over medium-high heat so all the ingredients meld together, 2 to 3 minutes. Squeeze the lemon juice into a small bowl and add the zest, then whisk in the cornstarch until smooth. Stir the slurry into the jam mixture and bring the liquid to a boil. Reduce the heat and simmer gently, stirring frequently, until thickened, 2 to 3 minutes. Pour over the berries in the bowl and stir to coat. Transfer the berry mixture back to the pan. Arrange the pie dough rectangles directly on top of the filling in a circular pattern, each overlapping slightly, like shingles on a house. Place the pan in the center of the oven and bake until the pie crust shingles are golden brown, 18 to 20 minutes. (If the pie shingles sink slightly, that's OK.) Remove from the oven and allow to cool completely, 10 to 15 minutes. Sprinkle with sugar if desired and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57947,"Sweet Potato Cupcake with Brown Sugar Glazed Chicken Nonstick cooking spray, for spraying liners 1 2/3 cups cake flour
3 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Salt
4 ounces (1 stick) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3/4 cup canned sweet potatoes, mashed (reserve 1 cup of the liquid)
1 teaspoon vanilla extract
2 eggs
1/3 cup buttermilk
1 tablespoon vegetable oil
1 boneless skinless chicken breast
2 cups dark brown sugar
1 pound (4 sticks) unsalted butter, at room temperature 20 ounces confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch salt
Instructions: For the cupcake batter and brown sugar glazed chicken: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray. In a medium mixing bowl, sift together the cake flour, 1 teaspoon of the cinnamon, the baking powder, baking soda and a pinch salt. In the bowl of a stand mixer with a paddle attachment, cream the butter and granulated sugar. Add the sweet potatoes and beat until smooth. Mix the vanilla extract and eggs into the sweet potato mixture, scrape down the sides of the bowl and beat until incorporated, about 1 minute. Add the dry ingredients and buttermilk to the sweet potato mixture in three parts, alternating between the dry and wet ingredients. Scrape down the sides of the bowl and beat for 30 seconds between each addition. Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, 25 to 30 minutes. Remove from the pans and cool. Heat the oil in a skillet over medium-high heat. Sprinkle both sides of the chicken with 1/2 teaspoon salt. Cook until golden brown and caramelized, about 4 minutes, and then flip over to cook the other side. Continue cooking to an internal temperature of 165 degrees F. Set aside to cool slightly.
In a medium saucepan over medium heat, combine the reserved sweet potato liquid, brown sugar, the remaining 2 teaspoons cinnamon and 1/2 teaspoon salt and bring to a boil. Simmer until the mixture has the consistency of maple syrup, about 5 minutes. Finely dice the cooked chicken breast and place in a medium mixing bowl. Pour the syrup over the chicken and toss to coat. For the buttercream frosting: In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until smooth and free of lumps. Slowly add the confectioners' sugar and cinnamon while mixing on the lowest speed. Add the vanilla and salt. Mix on medium speed until combined and smooth. To assemble: Using a pastry bag fitted with an open tip, ice the cooled cupcakes with two rings of buttercream to form a well. Fill the well with glazed chicken and some of the syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57948,"Carbonara-ish Kosher salt and freshly ground black pepper 1 pound dried penne pasta 5 tablespoons extra-virgin olive oil 1/2 pound bacon, pancetta or guanciale, small dice (about 1 cup) 4 large eggs 1 cup freshly grated Parmesan, plus more for serving 1/4 cup chopped flat-leaf parsley Instructions: Bring a large pot of water to a boil and add salt. Add the pasta and occasionally give it a stir so it doesn't stick together. Cook the pasta for 2 minutes less than the package directions. While the pasta is cooking, heat 1 tablespoon olive oil in a 12-inch skillet over medium high-heat. Add the cured meat and cook until it begins to crisp, 2 to 3 minutes. When the meat is almost completely crispy, carefully add 1/2 cup of the pasta water and, using a wooden spoon, scrape all of the tasty bits off the bottom of the pan. Turn off the heat. (If you would like to add a mix-in like peas or asparagus, add it here.) Whisk together the eggs in a small bowl until they are smooth. Add the Parmesan, parsley, the remaining 4 tablespoons olive oil, lots of pepper and a pinch of salt. Add the egg mixture to the meat, stirring vigorously to incorporate without scrambling the eggs. Remove the pasta from the water and toss it with the sauce, making sure to coat the noodles well. Add more Parmesan if desired, stirring the pasta vigorously. If the pasta begins to seize up, add another splash of pasta water to loosen it. Divide the pasta into 4 bowls, topping each one with additional Parmesan and cracked black pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 57949,"Grilled Pound Cake with Tequila-Soaked Pineapple 1/2 cup packed light brown sugar 1/4 cup tequila reposado
16 fresh pineapple rings (1/3 inch thick) 1 cup heavy cream 3 to 4 tablespoons butter, softened
8 slices store-bought or homemade pound cake (3/4 inch thick) 2 tablespoons chopped fresh mint plus 8 sprigs, for garnish
Instructions: Preheat a gas grill to medium-high heat, or prepare a medium-hot fire in a charcoal grill. In a small saucepan, whisk together the brown sugar, tequila and 1/4 cup water. Set the pan on the grill (or a side burner on medium-high heat) and cook, stirring, until the sugar is dissolved and the mixture comes to a boil. Remove from the heat and let stand until cool. Put the pineapple slices in a baking dish and pour the cooled syrup over them, tossing gently to coat. Let stand at least 5 minutes and up to 30 minutes. Whip the heavy cream in a bowl to the soft-peak stage. Refrigerate until ready to use. Spread the butter on both sides of each pound cake slice and grill, turning once, until light golden, about 1 minute per side. Drain the pineapple, reserving the syrup, and grill, turning once, until grill marks appear, about 1 minute per side. To assemble, place each pound cake slice on a dessert plate and top with 2 pineapple rings. Drizzle a little of the tequila syrup over each plate, top with a dollop of whipped cream and garnish with a mint sprig and some chopped mint. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 57950,"Rasta Pasta 1/3 box fettuccine 1 1/2 ounces oil (peanut or vegetable) 1 tablespoon minced onions 1 tablespoon garlic, chopped 2 ounces fresh shrimp, deviened and butterflyed 2 ounces scallops 2 ounces New Zealand mussels Red and green peppers (chopped) 2 ounces sweet Jamaican coconut cream White wine to taste Salt and pepper (white) to taste Parsley to garnish Instructions: Start by placing pasta in boiling water. Place oil in a large saute pan and cook until hot. Add onions and cook until translucent. Add garlic, seafood, peppers, coconut cream and white wine. Season with salt and paper to taste. Toss until mussels begin to open. Then cover and cook about 2 to 5 more minutes or until shrimp cook through. Strain pasta and add to the pan and toss. Garnish with parsley and serve. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 57951,"Lemon Ricotta Pancakes with Brown Butter Stone Fruit Compote and Amaretto Syrup 2 sticks (1 cup) unsalted butter 2 apricots, pitted and cut in quarters
2 plums, pitted and cut in quarters
1 nectarine, pitted and cut in quarters
1 peach, pitted and cut in quarters
1 cup sugar 1 vanilla bean, split
2 cups amaretto liqueur 3/4 cup all-purpose flour 2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 cup ricotta cheese
2 large eggs
2/3 cup milk
1 lemon, zested and juiced
2 tablespoons unsalted butter
Instructions: For the fruit compote: Add the butter to a high-sided saute pan over medium heat and allow to brown. Once browned, add the apricots, plums, nectarines, peaches, sugar and vanilla bean. Stir to combine and cook until the fruit softens and the sugar has dissolved, 15 to 20 minutes. Remove the vanilla bean before serving. For the amaretto syrup: Pour the amaretto into a saucepan and heat through over medium heat. Keep warm. For the pancakes: Combine the flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk the ricotta, eggs, milk, lemon zest and juice. Add the dry ingredients to the wet ingredients and mix until just combined. Heat a large saute pan over a medium flame. Once heated, add 1 tablespoon of the butter. After the butter stops bubbling, pour most of it out of the pan and gently wipe the pan with a dry paper towel, leaving a thin film of fat. With a large spoon, gently ladle pancake batter into the pan, about 2 tablespoons per pancake. Cook the pancakes until bubbles begin to appear on top, 2 to 3 minutes. Flip and cook on the reverse side, about another 2 minutes. Add more butter to the pan as needed. Layer the pancakes on a platter with the fruit compote between each layer. Top with more compote and drizzle with amaretto syrup just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 57952,"German Chocolate Cake Roll 1 cup evaporated milk 2 1/4 cups granulated sugar 3 large egg yolks plus 3 large eggs, at room temperature 1 1/4 cups (2 1/2 sticks) unsalted butter; 1 stick cubed, 1 1/2 sticks softened 3 teaspoons vanilla extract 1 2/3 cups sweetened coconut, toasted 1 cup chopped pecans 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup unsweetened cocoa powder, plus more for dusting 1 ounce bittersweet chocolate, finely chopped 1/3 cup strong hot coffee 1/3 cup buttermilk Confectioners' sugar, for dusting Instructions: Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 13-by-18-inch jelly-roll pan; line with parchment paper, letting it come up the short sides by about 2 inches. Brush the paper with oil or melted butter and lightly dust with flour.
For the filling, whisk the evaporated milk, 1 cup sugar, 3 egg yolks and the cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from the heat; stir in 1 teaspoon vanilla, the coconut and pecans. Set aside to cool completely, stirring occasionally.
Meanwhile, whisk the flour, baking soda and salt in a medium bowl. Whisk the cocoa and chocolate in another bowl. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 teaspoons vanilla.
Using a mixer, beat the softened butter and the remaining 1 1/4 cups sugar in a large bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 whole eggs, 1 at a time, incorporating each before adding the next. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula.
Spread the batter evenly in the prepared pan. Bake until the cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan.
Run a knife around the edge and slide the cake with its paper onto a work surface. Spread the coconut filling evenly over the cake. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners' sugar or cocoa. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57953,"Chestnut and Garlic Puree 2 cloves of garlic, sliced 1/4 cup chicken broth 6-ounce can unsweetened chestnut puree Salt and freshly ground black pepper 1/4 cup heavy cream or evaporated low fat milk, optional Instructions: Slowly simmer the garlic in the broth until tender. Puree garlic and broth with chestnut puree in food processor. Reheat puree in a double boiler, season to taste with salt and pepper and whisk in heavy cream if you wish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 57954,"Pickled Avocados 1/2 cup distilled white vinegar 1 tablespoon kosher salt 1 tablespoon sugar 1/2 teaspoon whole coriander seeds 1/2 teaspoon whole cumin seeds 2 ripe but still firm avocados 6 fresh cilantro sprigs 1 clove garlic, thinly sliced 1/2 jalapeno or serrano cl, stemmed, seeded and cut into thick matchsticks Zest of 1 lime, removed with a vegetable peeler Instructions: Combine the vinegar, salt, sugar, coriander seeds, cumin seeds and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the salt and sugar. Remove the pan from the heat and let cool to room temperature. Halve, pit and peel the avocados, then cut them into 1/2-inch-thick slices. Place the avocado slices in a wide-mouth pint-size glass jar along with the cilantro sprigs, garlic, jalapeno and lime zest. Pour the cooled brine into the jar and cover. Gently turn the jar upside down and rotate to mix the aromatics, avocado and brine evenly. Refrigerate for at least 2 hours. (The pickled avocado slices will keep, tightly sealed in the refrigerator, for up to 1 week.) ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 57955,"Slow-Cooker Fruit Compote One 16-ounce package frozen peaches 1 cup apple cider
1 cup dried cranberries
1/4 cup brown sugar
2 apples, Granny Smith or your favorite, cored and sliced
1 cinnamon stick
1 lemon, juiced Instructions: Combine the peaches, cider, cranberries, sugar, apples, cinnamon stick and lemon juice in a 4-quart slow cooker. Cover and cook on low for 8 hours. Remove the cinnamon stick and serve warm. ","[Riesling, Moscato, Vinho Verde]" 57956,"Mississippi Pot Roast One 3- to 4-pound boneless beef roast, your choice of cut (see Cook's Note) 1 stick (8 tablespoons) butter
1 package au jus gravy mix
1 package dry ranch dressing mix, such as Hidden Valley Pepperoncini peppers, number to your liking, and a little juice Salt and freshly ground pepper, if desired Instructions: Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 57957,"7-Layer Greek Meze Dip 1/3 cup bulgur Kosher salt 1 teaspoon olive oil
1 small eggplant 1/2 medium zucchini Olive oil Kosher salt 3 plum tomatoes, chopped 1/4 cup chopped fresh mint 1/4 cup chopped fresh parsley 2 tablespoons finely chopped red onion 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1/2 cup plain Greek yogurt 1/2 cup diced cucumber 1 tablespoon fresh lemon juice
1 tablespoon olive oil Kosher salt and freshly ground black pepper 3/4 cup hummus, preferably roasted red pepper flavor 1/3 cup kalamata olives, pitted and coarsely chopped 3 ounces feta, crumbled (about 3/4 cup) Pita chips, for serving Instructions: For the bulgur: Bring 1/3 cup water to a boil in a small saucepan; add the bulgur, season with salt and simmer over low heat, covered, until tender, 10 minutes. Add the olive oil and fluff with a fork; let cool. For the grilled vegetables: Slice the eggplant and zucchini lengthwise 1/2 inch thick. Toss with olive oil and salt in a large bowl. Cook on a grill pan over medium-high heat, turning, until tender, about 8 minutes. Let cool, then coarsely chop. For the tomatoes: Toss together the tomatoes, mint, parsley, onion, olive oil and lemon juice in a medium bowl. For the tzatziki: Combine the yogurt, cucumber, lemon juice and olive oil in a small bowl. Season with salt and pepper to taste. Spread the hummus in the bottom of a 2-quart bowl or small trifle dish. Top with the chopped olives. Add the chopped grilled vegetables, then the tzatziki. Top with the cooked bulgur, then the tomato mixture. Crumble the feta in an even layer over the top. Scoop out the dip with a big spoon and serve with the pita chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57958,"Snowtini 1 ounce bittersweet chocolate 1 1/2 cups ice 3 ounces vanilla vodka 3 ounces chocolate liqueur (recommended: Godiva) 3 ounces Irish cream liqueur (recommended: Baileys) Instructions: Place the martini glasses on a designated, flat shelf in the freezer for 10 minutes. Using a serrated knife, cut shavings off the block of chocolate and reserve for later. Fill a cocktail shaker with ice. Pour the vodka, chocolate liqueur and Irish cream over the ice. Put top on the shaker and shake firmly. Carefully pull out the glasses from the freezer taking care not get finger marks on the body of the glass. Pour into the chilled glass. Garnish with chocolate shavings in the middle and serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 57959,"Buffalo Chicken Crescent Puffs 12 oz cream cheese (from two 8-oz packages), softened 2 tablespoons Louisiana hot sauce or other red pepper sauce 1/3 cup crumbled blue cheese (1 1/2 oz) 1/4 cup finely chopped celery 1 cup finely chopped cooked chicken breast 2 cans (8 oz each) Pillsbury? Place 'N Bake? refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury? refrigerated crescent dinner rolls 1/3 cup LAND O LAKES? Unsalted or Salted Butter, melted 1 cup plain or chicken-flavored panko-style bread crumbs Instructions: Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes. Meanwhile, heat oven to 350 degrees F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely. In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 57960,"Crustless Caprese Quiche Nonstick cooking spray 1/3 cup plus 2 tablespoons whole wheat or other whole grain breadcrumbs 2 teaspoons extra-virgin olive oil 1 medium onion, diced Kosher salt 4 plum tomatoes (2 chopped and 2 thinly sliced crosswise) 2 large eggs plus 2 large egg whites 1/2 cup part-skim ricotta cheese 1/2 cup 2-percent milk 1/4 cup packed fresh basil leaves, thinly sliced, plus 1 sprig for garnish 4 ounces shredded part-skim mozzarella Instructions: Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan. Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 teaspoon salt and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl and set aside. Meanwhile, add the eggs, egg whites, ricotta, milk, the remaining 1/3 cup breadcrumbs and 3/4 teaspoon salt to a blender until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture. Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella. Arrange the sliced tomatoes in an overlapping style around the top. Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 4 wedges with a sharp knife and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 57961,"Sweet Potato Tostadas 3 sweet potatoes (about 1 1/4 pounds) peeled and cut into 1-inch chunks Kosher salt and freshly ground pepper 1/4 small head red cabbage, shredded (about 1 1/2 cups) 3 tablespoons fresh lime juice (from about 2 limes) 2 cups chopped pineapple 1/4 cup fresh cilantro, chopped 2 cloves garlic 1 canned chipotle cl pepper in adobo, plus 1 to 2 teaspoons sauce from the can 1/2 teaspoon ground cumin 1 15-ounce can refried black beans (vegetarian, if desired) 8 tostada shells 1/4 cup Mexican crema or sour cream Instructions: Put the sweet potatoes in a large skillet and add enough water to cover; season with salt and pepper. Bring to a boil, reduce the heat to a simmer and cook until tender, 20 to 25 minutes. Drain and return to the skillet. Meanwhile, mix the cabbage, 1 tablespoon lime juice and a pinch of salt in a small bowl; set aside. Toss 1 cup pineapple with the cilantro and 1 tablespoon lime juice in a small bowl; set aside. Puree the remaining 1 cup pineapple with 1 tablespoon lime juice, the garlic, chipotle and adobo sauce, cumin and 1/4 cup water in a blender until smooth. Stir the pineapple sauce into the sweet potatoes and cook over medium heat until warmed through, 3 to 4 minutes. Put the black beans in a small saucepan, add 3 tablespoons water and warm over medium-high heat. Spread on the tostadas, then top with the sweet potatoes, pineapple salsa and cabbage. Drizzle with the crema. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 57962,"Coq Au Vin 6 slices bacon 2 chicken breasts 2 thighs 2 legs 1/2 cup all-purpose flour Kosher salt Pepper 2 cloves garlic, chopped 2 cups pearl onions, peeled 2 cups mushrooms 2 carrots, cut in 2-inch pieces 1/4 cup cognac or brandy 1 bottle Burgundy wine 2 cups chicken broth 5 sprigs fresh thyme 2 teaspoons herbs de Provence 3 bay leaves Fresh parsley, chopped, for garnish Instructions: In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.
Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, Flambe by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, return the pan to the heat and gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley. ","[Burgundy, Pinot Noir, Merlot, Cabernet Sauvignon]" 57963,"Mudslide Milkshake 1/2 cup Irish cream liqueur (recommended: Bailey's) 1/4 cup chocolate vodka 1 pint best quality coffee ice cream 1 banana, sliced and frozen 2 tablespoons natural cocoa powder, plus more for sprinkling as garnish Instructions: Add all the ingredients to a blender and blend on high until smooth, about 2 to 3 minutes. Pour into glasses and sprinkle with cocoa powder. Drink up baby!!! Cook's Note: Chocolate flavored vodka is now being produced by many fine vodka companies. If you can't find it in your liquor store, try butterscotch schnapps. It's less of a mudslide, but every bit as tasty! Because you cannot enjoy this alone, get a buddy to be bad with. ","[Port, Brandy, Rum, Madeira]" 57964,"Three Cheese Omelette 1 ounce melted butter 3 large eggs, beaten well 1 ounce mild Cheddar, shredded 1 ounce aged Provolone, diced 1 ounce aged Swiss, diced Instructions: Using an 8-inch, non-stick skillet, melt butter over medium heat. Add beaten eggs. Add the eggs begin to coagulate, add the 3 cheeses evenly over the eggs. As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over. Continue to cook until the cheese melts. Turn omelette 1 more time. The finished omelette will be a nice yellow color with the cheese melted. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 57965,"Coconut Meringue Roulade with Lemon Curd Cream and Raspberries Vegetable oil, for brushing 4 egg whites 8 ounces caster sugar (superfine) 2 ounces desiccated coconut (shredded or ground unsweetened coconut) 3 1/2 to 5 ounces heavy cream, lightly whipped 4 ounces (1/2 cup) lemon or lime curd 9 to 11 ounces fresh or frozen raspberries Icing sugar (confectioners'), for dusting Fresh raspberries Fresh mint leaves, optional Instructions: Preheat the oven to 350 degrees F. Line a 9 by 13-inch Swiss roll pan or jelly roll pan with foil, folding the sides up to make a frame of 1 1/2-inches high and squeezing the corners together. Brush lightly with vegetable oil.
Place the egg whites in the spotlessly clean stainless steel bowl of an electric food mixer, or use a hand-held electric beater and whisk until soft peaks form.
Add all the sugar, but if using a hand-held beater, add the sugar in stages, and whisk at full speed for about 4 to 5 minutes, or until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.
Smooth the meringue into the prepared tin with a palette knife, and bake in the oven for 15 to 20 minutes, or until faintly browned and firm to the touch.
Allow the meringue to cool for a few minutes, and then turn out onto a sheet of foil (slightly bigger than the roulade) deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely.
For the filling, stir the cream and curd together. Adjust to taste. It should have a good 'lemony'/'limey' tang to contrast with the sweet meringue.
Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you, about 1 1/2 inches free of filling. Cover the cream with the fruit.
Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
When ready to serve, unwrap the roulade, and gently push it onto a serving dish using a palette knife or cake slice.
Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 57966,"Grilled White California Peaches with Almond-Mint Pesto 1/2 cup skin-on almonds 1/2 cup packed fresh mint leaves, plus more for garnish 1/4 cup honey 6 just-under-ripe white peaches, halved and pitted 2 tablespoons canola oil 1 cup mascarpone cheese Instructions: Combine the almonds, mint and honey in a food processor and process until smooth. Preheat the grill for high heat direct grilling. Brush the cut side of the peaches with canola oil and grill until golden brown and caramelized, about 1 1/2 minutes. Flip and continue grilling until just heated through, about 1 minute longer. Arrange the halves on a platter, cut-side up. Spoon some pesto into the pit hollows and then top with a little dollop of mascarpone. Garnish with torn mint leaves and serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Riesling]" 57967,"Rack of Lamb with Apple-Mint Puree 1 rack of lamb with 8 bones (about 2 pounds), excess fat trimmed 1 tablespoons plus 1/2 teaspoon Emeril's Creole Seasoning, recipe follows 3/4 cup plain breadcrumbs
2 teaspoons chopped fresh rosemary
1/4 cup extra-virgin olive oil
1/4 cup Creole or other whole-grain mustard
Apple-Mint Puree, recipe follows, for serving 4 sprigs fresh mint, for garnish, optional
5 tablespoons sweet paprika 1/4 cup salt 1/4 cup garlic powder 2 tablespoons freshly ground black pepper 2 tablespoons onion powder 2 tablespoons cayenne pepper 2 tablespoons dried oregano 2 tablespoons dried thyme 2 medium Pink Lady, Gala, or Fuji apples 2 cups apple cider 1/4 cup chopped onion 3 teaspoons cider vinegar 2 tablespoons unsalted butter 2 tablespoons chopped fresh mint Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Season the lamb rack on all sides with 1 tablespoon of Emeril's Creole Seasoning; set aside. In a small bowl, combine the breadcrumbs, remaining 1/2 teaspoon Emeril's Creole Seasoning, the rosemary, and oil, and mix until all the crumbs are moist. Set aside. Heat a 14-inch skillet over medium heat until hot. Place the lamb rack, fat side down, in the pan, and brown well. Give each side a good sear, 5 to 10 minutes in total. Remove the skillet from the heat. When the rack is cool enough to handle, transfer it to the prepared baking sheet. Brush the fat side of the rack generously with the mustard, and top with the breadcrumb mixture, packing it on lightly with your hands to form an even crust. Roast until an instant-read thermometer inserted in the center registers 135 degrees F (medium-rare), 25 to 30 minutes, or to your desired degree of doneness. Remove from the oven and let rest 15 minutes before carving between the bones. To serve, smear some of the Apple-Mint Puree decoratively on 4 serving plates. Set two chops on the puree so their bones cross one another, and if desired, garnish with a mint sprig. In a small bowl, combine all the ingredients thoroughly. Store in an airtight container for up to 6 months. Peel and core the apples, chop them in 2-inch pieces, and add to a small pot. Add the cider, onion, and 2 teaspoons of the vinegar. Bring to a boil, reduce the heat to a simmer, and cook until the apples are tender and the flavors have come together, about 20 minutes. Remove from the heat. Transfer the apple mixture to a blender and add the butter, mint, and remaining 1 teaspoon vinegar. Blend until you have a smooth puree. Serve warm. This will keep in an airtight container in the refrigerator for several days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57968,"Grilled Vegetable Dagwood Sandwich 2 tablespoons plus 2 teaspoons balsamic vinegar 3/4 teaspoon kosher salt plus more
2 cloves garlic, minced 1-1/2 teaspoons finely chopped rosemary leaves Freshly ground black pepper
1 cup extra-virgin olive oil 1 yellow bell pepper, seeded and quartered 1 red bell pepper, seeded and quartered 1 pound zucchini, cut into long 1/4-inch thick slices 1 pound eggplant, cut into long 1/4-inch thick
3 medium portobello mushrooms, stemmed, dark gills removed, sliced 1/4-inch thick
1 medium red onion, cut into 1/4-inch thick slices 1 large vine-ripened tomato, cut into 1/4 inch slices 1 cup arugula or basil leaves, washed and dried 1/2 pound fresh or smoked mozzarella, cut into 1/8 inch thick slices, or 4 ounces fresh goat cheese cut into 8 pieces One 9-inch square piece of focaccia bread, about 1 to 1 1/4 pounds Instructions: In a small bowl, whisk together the vinegar, 3/4 teaspoon salt, garlic, rosemary, and pepper. Gradually whisk in 1/2 cup of the oil to make a dressing. Set aside. Preheat a stove top grill pan or out-door grill to medium heat. Brush the peppers, zucchini, eggplant, mushrooms, and onion with the remaining oil. Grill the peppers until lightly browned and tender, about 5 minutes per side. Transfer the peppers to a pan or large platter. Grill the zucchini, until softened and lightly browned and tender, about 3 minutes per side; transfer to the pan with the peppers. Grill the mushrooms, until soft but not flabby, about 2 minutes per side; set aside with the other vegetables. Grill the onions until soft, about 5 minutes per side; set aside with the other vegetables. Drizzle a tablespoon of the dressing over the vegetables and season with salt and pepper to taste.
To make the Dagwood sandwich: Split the bread in half to make two evenly thick square pieces. Brush the dressing on the cut sides. Make a layer of each of the grilled vegetables that evenly covers one piece of the bread, overlapping the pieces slightly, if necessary. Top with a layer of the tomatoes, season with salt and pepper. Lay the arugula on top and drizzle them with about a tablespoon of the dressing. Finish the sandwich off with the cheese and lay the other piece of bread on top. Wrap the sandwich tightly in plastic wrap. Place the wrapped sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for about 1 hour. When ready to serve cut into 4 to 6 pieces equal pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 57969,"Smoked Turkey Salad with Goat Cheese and Walnuts 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1/2 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 3 tablespoons extra-virgin olive oil 5 cups mesclun salad greens (about 2 1/2 ounces) 1/4 fennel bulb, thinly sliced 6 ounces sliced smoked turkey breast, cut in thin strips 2 ounces goat cheese, crumbled (about 1/4 cup) 1/4 cup walnuts halves, toasted Instructions: Whisk the mustard, vinegar, 1/2 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. Toss the salad greens with the fennel in a large bowl. Add the smoked turkey along with the goat cheese, and walnuts to the salad. Season with salt and pepper and toss with the dressing. Divide the salad among 2 plates and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 57970,"Rosemary Citrus Salad 1 cup sugar 4 sprigs fresh rosemary
1 tablespoon lemon juice
4 cups plain Greek yogurt 2 oranges, peeled and divided into segments
2 blood oranges, peeled and divided into segments
4 mandarin oranges, peeled and divided into segments
2 grapefruit, peeled and divided into segments
Instructions: For the rosemary syrup: Combine the sugar, rosemary sprigs and 1 cup water in a saucepan and bring to a boil, stirring until the sugar dissolves. Boil for 5 minutes. Let it cool, then strain out the rosemary. Stir in the lemon juice. For the salad: To assemble, divide the yogurt among 8 glasses, top with a mix of the oranges, blood oranges, mandarin oranges and grapefruit and drizzle the rosemary syrup over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 57971,"Powdered Cake Doughnuts 2 quarts canola oil 2 cups all-purpose flour plus additional for rolling
1 1/2 cups cake flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons kosher salt
1/4 teaspoon nutmeg
1 envelope (1/4 ounce) active dry yeast
1/3 cup full-fat sour cream 1 large egg plus 3 egg yolks, lightly beaten
3/4 cup buttermilk, room temperature
2 teaspoons vanilla
1 to 1 1/2 cups confectioners' sugar
Instructions: Get ready: Pour the oil into a large saucepan (5 to 6 quart capacity). Prepare a baking sheet fitted with kitchen towels and a slotted spoon to remove and place the doughnuts as they emerge from the hot oil. Mix the dry ingredients: in a large bowl, sift together the all-purpose flour, cake flour, sugar, baking powder, baking soda, salt and nutmeg. With your hand, make a hole in the center of the dry ingredients and pour the yeast in the center. Make the dough: Place the sour cream in a heatproof bowl and warm gently over a pot of simmering water, like a makeshift double boiler, 2-3 minutes. When warmed, remove the bowl from the heat. Pour the sour cream directly over the yeast and allow the sour cream and yeast to sit 2-3 minutes. Gently mix with a rubber spatula then add your eggs, buttermilk, and vanilla. Gently stir until combined. Cut the doughnuts: Sift a generous layer of flour onto 2 baking sheets. Flour a clean flat surface and turn the dough out. It will be sticky. Sift more flour on top of the dough, flour your hands and pat the dough until about 3/4 inch thick. Dip the cutter in flour so it won't stick. Cut a round and gently transfer to the floured baking sheets. Flour the cutter between each doughnut. Cut the rounds close together to avoid making too many scraps. Gather the scraps and roll into a ball. Finish: Dip the smaller cutter in flour and cut a round out of the center of each doughnut to make the \hole. Save the small dough holes. Let the doughnuts rest 8-10 minutes. Heat the oil: In a large, heavy-bottomed pot, heat the canola oil over medium low heat. Use a thermometer to monitor the temperature until the oil reaches 350F. Fry and eat: Use a slotted spoon to submerge 5 doughnuts in a single layer in the hot oil. Fry until the bottoms are browned, 3-4 minutes. Use a slotted spoon to carefully turn each doughnut on their second side and fry an additional 3-4 minutes until browned. Remove and drain on the sheet fitted with kitchen towels. Repeat with the remaining doughnuts. Take care to allow the oil to reheat between batches. Flatten and cut the scraps for a few additional doughnuts. Fry the doughnuts holes as well. Cool for at least 15 minutes then toss in the powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57972,"Bagna Cauda Olive oil 8 cloves garlic, minced 6 anchovies, optional Large pinch chili flakes Salt and pepper 1 tablespoon minced parsley leaves Instructions: In a hot pan, pour a good amount of olive oil in. When the oil starts to warm up, add garlic and turn the flame down. Add the anchovies, if using (don't worry about mincing them as they will dissolve in the mixture). The anchovies should cook in the garlic oil until the garlic becomes brown and the anchovies dissolve. When the garlic gets light brown, about 5 minutes, add chili flakes until they toast up and then turn flame off. Add more olive oil and salt and pepper for flavor. Right before you heat the sauce in your fondue pot, add some minced parsley to cook in the sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 57973,"Carrot Bread 2 cups flour 1 1/2 cup of carrots, shredded 1 table spoon baking soda 1 cup vegetable oil 1 table spoon baking soda powder 1 table spoon vanilla 1 table spoon salt 3/4 cup crushed pineapple, from a can 2 eggs 1/2 cup walnuts, chopped 1 cup of sugar 1 table spoon cinnamon Instructions: Preheat oven to 350 degrees. In medium bowl combine flour, baking soda, baking powder, and salt. Mix with a fork. In large bowl combine eggs and sugar. In food processor grate carrots. Add grated carrots, oil, vanilla, pineapple, walnuts and cinnamon to egg mixture. Slowly add flour mixture to wet mixture until completely combined. Pour batter into two greased loaf pans. Bake for 45 minutes; ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 57974,"Popcornucopia 6 tablespoons vegetable oil 1/2 cup popcorn kernels 12 sage leaves Kosher salt 4 tablespoons unsalted butter 2 teaspoons poultry seasoning 2 cups roughly chopped pecans 2 cups crushed apple chips 1 1/2 cups dried cranberries 1/4 cup finely chopped fresh parsley 1 tablespoon finely chopped fresh rosemary 1 tablespoon finely chopped fresh thyme Instructions: Heat 3 tablespoons vegetable oil with a few popcorn kernels in a large pot or Dutch oven over medium heat until one kernel pops. Add the remaining kernels, cover with a tight-fitting lid and cook, shaking the pot occasionally, until the popping subsides, 3 to 5 minutes. Meanwhile, heat the remaining 3 tablespoons vegetable oil in a small skillet over medium-high heat. Add half of the sage leaves and cook until crisp, about 3 seconds, then remove with a slotted spoon and drain on paper towels. Season with salt and repeat with the remaining sage. Melt the butter in a small saucepan over medium heat and whisk in the poultry seasoning. Combine the popcorn, pecans, apple chips, dried cranberries, parsley, rosemary and thyme in a large bowl. Drizzle with the butter mixture, season with salt and toss. Crumble the fried sage on top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57975,"Whole-Grain Greek Meatloaf 1 cup bulgur wheat 1 English cucumber, quartered lengthwise and cut into 1/4-inch chunks 2 medium plum tomatoes, chopped 1 cup loosely packed fresh mint leaves, chopped 3 tablespoons extra-virgin olive oil 2 teaspoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper Cooking spray 2 medium yellow onions, ends removed, peeled and quartered 1 tablespoon ground cumin 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1 pound 85-percent lean ground beef 1 large egg 1/4 cup whole-wheat breadcrumbs 1/4 cup pine nuts, optional Nonfat Greek yogurt, for serving Instructions: Put the bulgur in a small bowl, cover with hot water and soak until softened, about 1 hour. Strain and set aside. Toss the cucumbers, tomatoes, half the mint, 1 tablespoon of the oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; cover and refrigerate until ready to serve. Preheat the oven to 400 degrees F. Spray an 8-inch square baking pan lightly with cooking spray and set aside. Pulse the onions into a paste in a food processor, scraping down the bowl as needed. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Add the onion paste and any onion juice and cook, stirring occasionally, until the paste begins to brown (it will still be light), about 10 minutes. Add the cumin, cinnamon, allspice, 1 1/2 teaspoons salt and a few grinds of pepper and continue cooking until the onion-spice paste starts to look dry and is fragrant, 4 to 6 minutes. Add the onion-spice paste, bulgur, ground beef, egg, breadcrumbs, remaining chopped mint, 1/2 teaspoon salt and several grinds of pepper to a large mixing bowl and mix with your hands until thoroughly combined. Press the mixture into the prepared baking pan; sprinkle with the pine nuts if using and press in. Bake until the meatloaf begins to pull away from the sides, is browned on top and registers 165 degrees F on an instant-read thermometer, 30 to 35 minutes. Slice the meatloaf into 1-inch-thick slices and serve hot with the cucumber-tomato salad and dollops of Greek yogurt alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 57976,"New England Clam Chowder 2 tablespoons unsalted butter 1 medium onion, finely diced 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces 3 tablespoons all-purpose flour 2 cups chicken or vegetable stock 2 (10-ounce) cans chopped clams in juice 1 cup heavy cream 2 bay leaves 1 pound Idaho potatoes, cut into 1/2- inch cubes Salt and freshly ground black pepper 2 to 3 tablespoons unsalted butter 1/2 baguette, cut into 1-inch cubes 3 tablespoons freshly chopped flat-leaf parsley Salt and freshly ground black pepper Instructions: Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.; Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57977,"Grilled Pizzettas with Parmigiano, Prosciutto and Arugula and with Taleggio and Puttanesca 5 to 6 Fresno cl peppers, roughly chopped 1 1/2 cups extra-virgin olive oil 1/2 cup warm tap water 1 1/2 teaspoons dry yeast 1/2 teaspoon sugar 1 1/2 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons extra-virgin olive oil 1/2 pound Parmigiano-Reggiano, shaved thin 1/2-pound Taleggio cheese, rind removed and chopped 1/4 pound prosciutto, sliced thin 2 cups baby arugula 2 plum tomatoes, diced 1/4 cup pitted gaeta olives, sliced 2 tablespoons capers Pinch red pepper flakes Salt Extra-virgin olive oil Chili-infused oil, for garnish Chopped chives, for garnish Instructions: In a small saucepan, bring chiles and oil to a simmer. Remove from heat and let peppers steep in oil at least 1 hour. In a small bowl add the warm (this activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) tap water add the dry yeast and the sugar and stir to combine. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want. In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency. Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size. Preheat oven to 425 degrees F and preheat grill to medium-high heat. In a small bowl, mix together the tomatoes, olives, capers, red pepper flakes and season with salt and a drizzle of olive oil, set aside. Brush and oil grill to remove any crud and clean. Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each 1 in plastic wrap and reserve until ready to use. If using the dough right away grill each dough on both sides so there are grill marks and the dough is stiff and crisp. Top some of the dough with shaved Parmigiano and the other with Taleggio. Top the Taleggio pizzas with the tomato mixture. Place pizzas in oven until cheese melts, about 3 to 4 minutes. Immediately when the Parmesan pizzas come out of the oven, arrange prosciutto slices on top and then top with the arugula and drizzle with spicy cl oil. Cut pizzas into pieces and serve immediately garnished with chives. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 57978,"Orecchiette With Spicy Sausage Kosher salt 12 ounces orecchiette pasta 2 tablespoons extra-virgin olive oil, plus more for drizzling 8 ounces fresh chorizo or other spicy sausage, casings removed 2 spring onions (white and light green parts only), thinly sliced, plus more for topping 2 cloves garlic, thinly sliced 8 ounces cremini mushrooms, sliced Freshly ground pepper 2 cups cherry tomatoes, halved 1/2 cup low-sodium chicken broth 1/2 cup grated pecorino or Parmesan cheese, plus more for serving Instructions: Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it begins to brown, about 3 minutes. Add the spring onions and cook until softened, about 3 more minutes. Add the garlic, mushrooms, 1/2 teaspoon salt, and pepper to taste; cook, stirring occasionally, until the mushrooms start to brown, about 3 minutes. Add the cherry tomatoes and cook until they soften slightly, about 3 more minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the broth to the skillet and cook, stirring, 1 minute. Stir in the pasta and cheese, adding some of the reserved cooking water to loosen, if necessary. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with more cheese and spring onions. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 57979,"Baked Crabcakes with Old Bay Remoulade 1 cup mayonnaise 2 tablespoons minced capers (nonpereil) 2 tablespoons minced fresh chives
2 tablespoons pickle juice
1 tablespoon creole mustard
1 tablespoon Old Bay seasoning
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
2 large eggs 1 lemon, zested and juiced
1/2 cup mayonnaise
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
3 to 4 dashes hot sauce
16 ounces backfin crabmeat
1 cup crushed butter crackers, such as Ritz Crackers
16 ounces jumbo lump crabmeat
Instructions: Preheat the oven to 400 degrees F. For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate. For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan. Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57980,"Blackberry Brownie Torte Crisco? Original No-Stick Cooking Spray 1 (12.35 oz.) package Pillsbury? Sugar Free Chocolate Fudge Brownie Mix 3 tablespoons Crisco? Pure Vegetable Oil 1/2 cup Smucker's? Sugar Free Seedless Blackberry Jam, plus 2 tablespoons for garnish 1 large egg 3/4 cup sugar free frozen whipped topping, thawed 2 tablespoons Smucker's? Sugar Free Hot Fudge Topping, for garnish Instructions:

1. HEAT oven to 350 degrees F. Coat 9-inch springform pan with no-stick cooking spray. Combine brownie mix, oil, 1/2 cup jam and egg in large bowl. Stir 50 strokes. Spread in prepared pan.
2. BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove sides of pan.
3. SPREAD whipped topping to within 1/2-inch of outer edge. Place 2 tablespoons jam and hot fudge topping into corner of two separate resealable plastic bags. Knead until smooth. Cut small tip off corner. Drizzle over whipped topping, first with hot fudge and then with jam. Chill 30 minutes. Cut into wedges to serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 57981,"Perfect Roast Turkey 1 (12 pound) fresh turkey Kosher salt Freshly ground black pepper 1 large bunch fresh thyme 1 lemon, halved 1 Spanish onion, quartered 1 head garlic, halved crosswise 4 tablespoons unsalted (1/2 stick) melted butter Instructions: Preheat the oven to 350 degrees F. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 57982,"Diplomatic Pudding 3/4 loaf stale white country bread, with the crusts (about 4 cups), crumbled 4 cups milk 2 1/2 cups sugar 1 tablespoons unsalted butter 2 tablespoons water 3 large eggs 2 tablespoons vanilla 1 peeled orange, cut into supremes and halved crosswise 1/4 cup slivered almonds, toasted and coarsely chopped 1/4 cup raisins, coarsely chopped Instructions: In a large mixing bowl, combine the crumbled bread with the milk, stir to mix and let stand for 1 hour. Meanwhile, preheat the oven to 200 degrees F. and place a 2 quart baking dish in it to heat up. In a small saucepan over medium high heat, combine 1 cup of the sugar, the butter, and water. Stir together until the mixture begins to bubble and turn a caramel brown color, about 10 to 12 minutes. Remove the baking dish from the oven and pour the caramel into it, swirling to coat the bottom and up the sides of the dish evenly. Set aside to cool. Turn the oven up to 325 degrees F. In another mixing bowl, beat together the eggs, remaining 1 1/2 cups sugar, and the vanilla until well blended. Stir the egg mixture into the bread and milk mixture, then stir in the oranges, almonds, and raisins. Pour the mixture into the prepared baking dish and bake on the middle rack of the oven for 1 1/2 hours. Cool slightly and serve warm, or cover with plastic wrap after cool and refrigerate for 30 minutes to 3 hours before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 57983,"Maple Bacon Scones 8 slices bacon, chopped 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 1/2 cups maple sugar 2 1/2 teaspoons baking powder 1 teaspoon kosher salt 1 navel orange 1/2 cup plus 2 tablespoons whole milk 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces 1 large egg Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment. Add the bacon to a medium nonstick skillet and cook over medium-high heat, stirring occasionally, until rendered, crisp and deep golden brown, 7 to 8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate and set aside. Carefully pour 1/4 cup of the bacon fat into a small heatproof bowl and place in the freezer to cool quickly and solidify, 10 to 15 minutes.
   Whisk together the flour, 1/2 cup maple sugar, the baking powder and salt in a medium bowl. Zest the orange and add it to the bowl.
   Cut the orange in half and squeeze the juice from one half into a small bowl. Reserve the other half for later. Add 1/2 cup milk to the bowl with the orange juice. (The milk will curdle.)
   Add the butter and chilled bacon fat to the flour mixture and gently rub it with your hands or use a pastry blender until it is coarse and mealy (you don't want to work it in completely). Fold in all but 1/4 cup of the reserved bacon.
   Whisk the egg into the curdled milk mixture. Add to the flour and butter mixture, folding until the dough just comes together.
   On a lightly floured surface, press the dough into a 3/4-inch-thick round. Cut the disk crosswise into 8 wedges and place on the prepared baking sheet.
   Squeeze the juice of the remaining orange half into a small bowl. Brush the top of each scone with the juice and sprinkle with the reserved bacon. Bake until the tops are golden brown, 20 to 25 minutes. Let cool for 10 minutes.
   Meanwhile, mix the remaining 1 cup maple sugar and 2 tablespoons milk in a medium microwave-safe bowl. Microwave to warm slightly and just melt the sugar, about 30 seconds. Stir again, then let cool slightly (the mixture will thicken as it cools). Dip the tops of the scones in the glaze and place on a wire rack to harden, about 30 minutes.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 57984,"Ree Drummond's Waffles 2 cups all-purpose flour 1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 tablespoon plus 1 teaspoon vanilla extract
2 large eggs, separated, plus 2 additional egg whites 1 stick (8 tablespoons) salted butter, melted, plus softened butter, for serving Warm syrup, for serving Instructions: Preheat the waffle iron to the regular setting. Sift together the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk together the milk, vanilla and 2 egg yolks. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined. In a separate bowl using a whisk (or a mixer), beat the 4 egg whites until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through. Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward the waffles being a little deep golden and crisp!). Serve immediately with softened butter and warm syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 57985,"Mustard Bbq Pulled Pork 2 tablespoons unsalted butter 2 1/2 cups chopped white onions 2 tablespoons minced garlic 1 cup cider vinegar 1 cup water 1 1/2 tablespoons dry mustard 2 tablespoons yellow mustard seeds 1/2 teaspoon cayenne pepper 1 cup granulated sugar 1 tablespoon Worcestershire sauce 1/4 cup lemon juice 1 tablespoon honey 1 tablespoon crushed red chili flakes 1/2 teaspoon turmeric 1/2 teaspoon garlic powder 1 teaspoon onion powder Salt and pepper 5 pounds pork shoulder, cut into 2-inch cubes Instructions: In a saucepan melt butter and add onions and garlic and saute until translucent. Add remaining ingredients and bring to a boil, then simmer for 45 minutes. Braise pork in this sauce for 2 1/2 to 3 hours until fork tender enough to pull with fork. Strain liquid and reserve. When the pork is cooled, pull or shred the meat with fork or fingers. Reheat the pork in the reserved sauce. Serve as a sandwich with coleslaw and sesame seed buns. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 57986,"Maple Pecan Milkshake 2 pints butter pecan ice cream 1 1/2 cups almond milk
1/2 cup high-quality maple syrup
4 chewy pecan clusters, such as Goo Goo Clusters, roughly chopped Instructions: Add the ice cream, almond milk, 1/4 cup of the maple syrup and half of the pecan clusters to a blender and pulse until mostly smooth; there will be still some pecan cluster pieces. Divide among 4 glasses and sprinkle with the remaining maple syrup and pecan clusters. ","[Chardonnay, Riesling, Gewrztraminer]" 57987,"Crown Roast of Pork with Chestnut Sausage Stuffing Two 8-chop racks of pork (about 5 pounds each) 3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3 cups Chestnut and Sausage Stuffing, recipe follows One 1-pound loaf country white bread, cut or torn into 1-inch pieces 1 pound bulk Italian pork sausage
4 cloves garlic, smashed and roughly chopped
2 stalks celery, diced
1 medium bulb fennel, diced
1 medium yellow onion, diced
4 tablespoons unsalted butter, plus additional for buttering casserole dish
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh Italian parsley
1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme
2 cups jarred whole roasted and peeled chestnuts, roughly chopped
2 1/2 cups chicken broth
Instructions: Place a rack in the lower third of the oven and preheat the oven to 350 degrees F. Lay the racks of pork on a cutting board with the ribs curving upward. Cut 1/2-inch deep slits in the meat between each rib bone. Stand the racks up back to back, fat sides touching, with the meaty-sides down and the concave curve of the ribs facing upward. Thread a trussing needle with kitchen string and use it to pierce between the upper third of the two last rib bone ends and tie them together; repeat in the lower third of the last two rib bone ends to tie them together. Repeat on the other end of the racks. Shape the tied meat into an oval, bending where the slits are, to make a crown. Tie a string around the entire meaty bottom of the pork below the other two ties, securing the racks together so they hold their shape. Transfer the pork to a roasting pan or low-sided braiser. Rub the pork with the olive oil and season with the rosemary, salt and pepper. Fill the center of the roast with Chestnut and Sausage Stuffing, then transfer to the oven. Roast the pork until the internal temperature in the thickest part of the meat reads 140 degrees F on an instant-read thermometer, about 1 hour 45 minutes,. Transfer to a cutting board or serving platter and let rest for 20 minutes. Pull out all the string ties, then carve into chops and serve with the stuffing. Preheat the oven to 350 degrees F. Arrange the bread pieces in a single layer on a baking sheet and toast until lightly golden and dry, about 10 minutes. Transfer to a large mixing bowl. In a large skillet over medium heat, cook the sausage until browned and no pink remains, about 5 minutes. Add the garlic, celery, fennel and onions to the sausage pan. Add the butter and some salt and pepper. Stir to combine the vegetables and cook until they are softened, 8 to 10 minutes. Next, add the parsley, sage and thyme. In the mixing bowl with the golden bread chunks, add the chestnuts and chicken broth. Add the sausage mixture and stir to combine. If filling the crown roast of pork, the stuffing is ready to use at this point. Alternately, butter a 2-quart casserole dish and spoon the stuffing into the dish. Cover the dish with foil and bake until golden brown, 30 minutes. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 57988,"Greens with Fresh Raspberry Vinaigrette 1 cup (1/2 pint) fresh raspberries, plus more for garnish 3 tablespoons Dijon mustard 1/4 cup pomegranate juice, plus more, if needed 3/4 cup extra-virgin olive oil Coarse salt and freshly ground black pepper 6 cups mixed greens, washed and dried Instructions: Put the raspberries, mustard and pomegranate juice into a food processor or blender and puree until smooth. With the motor running, add the olive oil in a slow steady stream, until a smooth emulsified dressing has formed. Season the dressing with salt and pepper, to taste. (If the dressing is too thick, add another tablespoon of juice.) Place half of the dressing in the bottom of a large chilled salad bowl and top with mixed greens. Toss when ready to serve and garnish salad with additional raspberries. Note: Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 57989,"Macaroni and Cheese 4 cups (1 pound) elbow macaroni 5 tablespoons unsalted butter 4 cups milk 1/2 medium onion, stuck with 1 clove 4 cloves garlic 1 bay leaf 3 sprigs fresh thyme 1 teaspoon dry mustard 2 tablespoons all-purpose flour 2 cups grated Cheddar, plus 1 cup in big chunks 1/2 cup grated Parmesan Kosher salt and freshly ground black pepper Instructions: Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.
Heat the oven to 350 degrees F.
Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 57990,"Portuguese Kale Soup 4 tablespoons schmaltz 1 large yellow onion, diced
8 cloves garlic, minced
1 1/2 pounds smoked linguica sausage, sliced into rings
2 1/2 pounds kale, washed, stemmed and cut into chiffonade
2 1/2 pounds kale, washed, stemmed and cut into chiffonade Kosher salt and coarsely ground black pepper 1 gallon Rich Chicken Broth, heated, recipe follows 12 ounces dried red kidney beans, soaked overnight
2 extra-large Idaho potatoes, peeled and cut to medium dice 7 to 8 drops hot sauce, such as Tabasco 2 whole organic chickens (3 to 4 pounds each), breasts removed for another use 2 pounds yellow onions, chopped
1 pound celery, chopped
3 sprigs thyme
2 to 3 bay leaves
1 carrot, chopped
1 bulb garlic, halved 1 bunch parsley
1 tablespoon whole black peppercorns Instructions: Heat a deep soup pot set over medium heat. Add the schmaltz to render, then add the onions and cover to sweat until soft, 7 to 8 minutes. Add the garlic, then cover and sweat, without browning, until soft, 4 to 5 minutes. Add the sausage and sweat, covered, until the mixture turns amber in color, 4 to 5 minutes. Add the kale, pushing it down to get it all in the pot. Season with salt and pepper. Cook uncovered, stirring occasionally until the kale cooks down by half, is incorporated into the onion-sausage mix and is covered with schmaltz, about 30 minutes. Add the Rich Chicken Broth, stir well, then cover the pot and simmer for 1 hour. Meanwhile, cook the beans. Drain the beans and place in a medium pot. Cover with fresh cold water, then cover and bring to a boil. Reduce the heat to medium-low and simmer until tender, 25 to 30 minutes. Drain and add the beans to the soup. Add the potatoes to a medium pot set over medium-high heat and cover with cold water. Cook until almost cooked through (the potatoes will continue to cook after they're drained). Drain the potatoes then lay them out in single layer on a sheet tray and refrigerate to stop the cooking process. When cool add the potatoes to the soup, bring back to a simmer and add the hot sauce. Serve hot. Place the chickens in a large stockpot and add enough water to cover, about 2 gallons. Bring to a boil, skimming the scum as it surfaces. When all the scum is removed and the stock is boiling add the onions, celery, thyme, bay leaves, carrots, garlic, parsley and peppercorns. Bring back to a boil, lower the heat to a slow boil, then cover and simmer until the flavor develops, 4 to 6 hours. Cool the stock and refrigerate overnight allowing the flavors to marry. Remove the fat (schmaltz) from the top of the broth to use in the kale soup. Strain the broth and use as you please! Yield: 1 1/2 gallons ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 57991,"Dry-Rubbed BBQ Pork Ribs with Green Cabbage Slaw 3 tablespoons kosher salt 1 tablespoon chili powder 1 tablespoon paprika 1 tablespoon black pepper 1 tablespoon brown sugar 1/2 tablespoon ground coriander 1/2 tablespoon onion powder 1/3 tablespoon cayenne 1/3 tablespoon cumin 3 tablespoons cider vinegar 1 tablespoon grapeseed oil 2 ounces diced onion 1 clove garlic, minced 1/2 cup ketchup
2 tablespoons molasses 5 teaspoons dark brown sugar 1 teaspoon ground allspice
1 teaspoon cayenne
1/2 rack baby-back ribs 1 tablespoon grapeseed oil 1 tablespoon unsalted butter
2 cups shaved green cabbage 1 cup white vinegar
2 tablespoons granulated sugar
1 teaspoon kosher salt
Instructions: For the rub: Mix together the salt, chili powder, paprika, pepper, brown sugar, coriander, onion powder, cayenne and cumin in a small bowl. For the barbecue sauce: Mix together the cider and 3 tablespoons water in a small bowl. Heat the oil in a saucepan over medium heat. Add the onions and garlic and cook. As the color develops, deglaze the pan with the cider mixture to build flavor until caramelized and dark, about 30 minutes. Add the ketchup, molasses, dark brown sugar, allspice and cayenne and bring to a boil, then reduce to a simmer. Simmer for 30 minutes. For the pork ribs: Preheat the oven to 280 degrees F. Coat the pork ribs with half the dry rub and let sit for 4 hours in the refrigerator. In a hot pan, add the oil and sear the pork rack. Place the seared ribs in a baking dish, put the butter on top of the ribs, add 1/2 cup of water and cover with foil. Cook the ribs until tender, about 3 hours. Cover the ribs with 1/2 cup of the barbecue sauce. Increase the oven to 350 degrees F and bake an additional 15 minutes. For the slaw: Toss the cabbage with the vinegar and sugar in a large bowl and let sit for 20 minutes. The slaw should still have crunch to it. Season with the salt. Serve the ribs with the slaw.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 57992,"Fulton Fish Market Chowder 1/2 cup olive oil 2 large onions, diced (about 1 1/2 cups) 2 leeks, white and light green parts only, split, well washed and diced (about 2 1/2 cups) 2 stalks celery, diced (about 1/2 cup) 1/4 cup finely chopped garlic 1 cup canned plum tomatoes, drained, seeded, and diced 1 teaspoon saffron threads 2 bay leaves 1 tablespoon dried thyme 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 cup dry white wine 2 quarts fish stock 2 Idaho potatoes, peeled and diced (about 1 pound) 1 small lobster, raw and in the shell, cut into pieces 1 pound assorted fish fillets such as snapper, halibut, tilefish, cod, skinned and boned, cut into chunks 1/2 pound fresh shrimp, peeled and deveined French baguette, sliced 1/4-inch thick (about 3 to 4 slices per person) 1/4 cup olive oil 1 to 2 teaspoons cracked black peppercorns Instructions: Heat the olive oil in a large, heavy bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes. Add the garlic, tomatoes, saffron, and seasonings. Stir for about 2 minutes, then add the white wine and cook for 4 to 5 minutes, or until almost all the liquid has evaporated, before adding the fish stock. Bring to a boil, then reduce to a simmer and cook for 45 minutes. At the end of 45 minutes, add the potatoes and begin to cook. While the broth is simmering, make the Peppery Croutons by brushing one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in a 300 degree oven until crisp (about 12 minutes). After the potatoes have simmered for 10 minutes, add the lobster. Return to a boil and cook at a strong simmer for 5 minutes, before adding the fish chunks and the shrimp and cook until the fish is just cooked, but not yet flaking apart. Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 57993,"Whipped Potatoes 4 pounds Yukon Gold potatoes, washed and rinsed 1 gallon whole milk 4 ounces unsalted butter, melted 1 tablespoon kosher salt Instructions: Peel the potatoes and slice as thinly as possible on a mandoline directly into a large, 8-quart container filled with 4 quarts of cold water. Cover and refrigerate overnight. Drain the potatoes and rinse with clean, cold water; spin dry in a salad spinner. Transfer the potatoes to an 11-quart pot, cover with the milk and set over medium heat. Bring to a simmer, about 35 minutes. Reduce the heat in order to maintain a simmer and cook, uncovered, until the potatoes are fork tender and beginning to fall apart, 25 to 30 minutes. Reserve 1 cup of the cooking milk. Drain the potatoes thoroughly in a colander and return them to the pot. Press the potatoes through a ricer into a large mixing bowl. Add the reserved hot milk, butter and salt and use an electric hand mixer to whip on low speed for 15 to 30 seconds. Do not overwhip. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 57994,"Roast of Venison with Remoulade and Fried Onion Rings 3 pounds venison top round Salt and freshly ground black pepper 2 tablespoons vegetable oil, as needed 1 cup mixed pickled vegetables: carrot, cauliflower, cornichon, onion, and celery root 2 tablespoons mayonnaise 1 teaspoon curry powder Salt and freshly ground black pepper 2 yellow onions, thinly sliced All-purpose flour, as needed Oil, for deep frying Salt Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed Instructions: To make the Venison: Preheat the oven to 350 degrees F. Rub the venison with salt and pepper. Heat the oil in an oven-proof large skillet over high heat. Sear the venison on all sides until golden brown. Transfer the venison to the oven and roast for 30 to 40 minutes, until the internal temperature of 125 to 130 degrees F. Remove from the oven and let rest, about 10 to 15 minutes. Cut the venison into thin slices. To make the Remoulade: Finely chop the pickled vegetables and transfer to a bowl. Add the mayonnaise and curry powder and mix. Season with salt and pepper, to taste. To make Fried Onion Rings: Pour the oil for frying into large pot to depth of 2 inches and heat to 375 degrees F. In a bowl, toss the onion rings with the flour. Working in batches, fry the onion rings until crispy. Using a slotted spoon, transfer the onion rings to paper towel-lined plate and season generously with salt. To serve, spread the bread slices with the remoulade and top with the venison and onion rings. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 57995,"Key Lime Cupcakes with Key Lime Curd 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 sticks (1/2 pound) unsalted butter 2 cups granulated sugar 6 eggs 2 tablespoons key lime zest 1/2 cup milk 5 to 6 cups powdered sugar 2 sticks (1/2 pound) unsalted butter 8 ounces cream cheese 2 tablespoons key lime zest 2 tablespoons key lime juice 3 eggs 3/4 cup granulated sugar 1/4 cup key lime juice 1 tablespoon key lime zest 4 tablespoon cold unsalted butter 2 cups pop rock candy Instructions: For the cupcakes: Preheat the oven to 300 degrees F. Line cupcake or muffin pans with 24 cupcake liners.
Sift the flour, baking powder and salt and set aside in a bowl.
In the bowl of electric stand mixer with a paddle attachment, cream the butter and granulated sugar together for about 2 minutes. Then scrape down the bowl and add the eggs one at a time. After adding all the eggs, scrape down bowl and add the milk and dry ingredients. Mix on low until well incorporated. Scrape down the bowl again and hike up from low speed to medium speed for about 20 seconds, and then scrape down the bowl for the last time.
Fill the cupcake liners three-quarters full with batter. Bake for 20 to 22 minutes, rotating the cupcakes after 12 minutes, and bake until the cupcakes are baked through. Cool the cupcakes completely.
For the frosting: Sift the powdered sugar and set aside in a bowl.
In the bowl of electric stand mixer with a paddle attachment, cream the butter and cream cheese on low speed. Scrape down the bowl and add the sifted powdered sugar 1 cup at a time. Slowly add the key lime juice and zest until well incorporated. Scrape down the bowl and mix on low speed. Then hike up to medium to high speed for about 2 minutes until creamy and fluffy.
For the curd: Whisk the eggs, sugar and key lime juice in a steel bowl and set aside while you prepare a double boiler.
Put a small pot half full with water on the stove over medium to high heat. Place the steel bowl with the whisked eggs on top of the pot and mix with a spatula until your mixture has become creamy like sour cream, 6 to 8 minutes. Remove the mixture and strain, getting rid of excess egg particles. Grab a second steel bowl and dump your egg mixture inside, adding your zest and cold butter. Mix until well incorporated and place in the fridge until it slightly thickens, 10 to 15 minutes (or until desired consistency is achieved).
Hollow out the middle of the cooled cupcakes with an apple corer or melon ball scooper and set aside. Fill the cupcakes with the curd. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Swirl on the frosting, and then edge the sides in pop rock candies. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 57996,"Hot Spiced Prawns 3 tablespoons olive oil 3 scallions, cut into 3 pieces each and sliced into strips 2 fat cloves of garlic, peeled and sliced thinly 1 (1/2-inch) piece of ginger, peeled, sliced thinly, and cut into strips 2 1/4 pounds shelled raw shrimp 1/3 cup dry sherry Kosher salt Instructions: Warm the oil in a large wide saucepan, and throw in the scallions, garlic and ginger. Stir everything around vigorously until the onions begin to wilt, and then toss in the prawns, stirring again. Cover the pan and let everything cook for about 5 minutes; then, remove the lid and pour in the sherry. Stir again, then cover the pan until the prawns are cooked through and no longer glassy in the middle. Taste; add a sprinkling of salt if you need it. Pour into a large shallow bowl, making sure you don't lose all the bits of onion, garlic and ginger, and take immediately to the table. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 57997,"Pumpkin Pie Dip Two 8-ounce packages cream cheese, at room temperature 1 tablespoon pumpkin pie spice 1 1/2 cups plus 1 tablespoon confectioners' sugar One 15-ounce can pumpkin puree
1 tablespoon pure vanilla extract
Pinch of kosher salt 1/2 cup heavy cream 1 tablespoon cinnamon sugar One 1-pound box ginger cookies, such as Ginger Snaps Instructions: Beat the cream cheese in a medium bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Add the pumpkin pie spice and 1 1/2 cups of the confectioners' sugar and beat until combined, about 1 minute. Add the pumpkin puree, vanilla and salt and beat until fully combined, 1 more minute. Transfer the filling to a 9-inch pie plate and refrigerate, covered, 2 hours and up to overnight. Before serving, beat the cream in a medium bowl with an electric mixer on high until soft peaks form, about 2 minutes. Add the remaining tablespoon of confectioners' sugar and beat until combined. Dollop the cream around the edge of the pie in a circle. Sprinkle the top with the cinnamon sugar.
Serve with ginger cookies for dipping.
","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 57998,"Creamy Tomato Basil Soup 2 tablespoons butter 1 cup chopped shallot 1 cup chopped peeled potato 1 medium clove garlic, minced 1 sprig fresh thyme Kosher salt and freshly ground black pepper 3 1/2 cups vegetable broth 3 cups canned whole peeled tomatoes, crushed by hand 1 cup packed chopped fresh basil, plus more, for serving 1/4 to 1/2 cup heavy cream, as desired Croutons, for serving Instructions: Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer. Add the tomatoes and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir in the basil and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Serve hot sprinkled with croutons and basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 57999,"Cheddar, Ham and Egg Casserole Nonstick cooking spray 6 ounces thinly-sliced deli ham, torn into quarters 4 whole-wheat English muffins, split, toasted and halved 1/2 cup sundried tomatoes not in oil (about 14), sliced 4 scallions, trimmed and cut into 2-inch pieces 2/3 cup shredded extra-sharp Cheddar, divided 4 large eggs 3 large egg whites 3 cups reduced-fat milk (2 percent) 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper Instructions: Lightly mist a round 2-quart casserole dish with cooking spray. Alternately place the ham and muffins in the dish to make a shingled pattern. Sprinkle the sundried tomatoes, scallions and 1/3 cup cheddar over the casserole. In a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the custard filling over the casserole and sprinkle with the remaining 1/3 cup cheese. Cover the casserole with plastic wrap; refrigerate at least 5 hours and up to overnight. Preheat the oven to 350 degrees F. Place the casserole on a large rimmed baking sheet; bake until golden around edges and just set, about 1 hour. Let stand 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58000,"Trout Almandine With Brabant Potatoes 2 pounds Idaho potatoes, peeled, medium diced Salt 12 tablespoons butter 2 tablespoons minced shallots 1 teaspoon chopped garlic Freshly ground black pepper Four (6-ounce) trout fillets or red fish 2 cups flour 2 eggs beaten with 2 tablespoons milk Emeril's Original Essence or other Creole seasoning 1 cup sliced almonds Juice of one lemon, about 2 tablespoons 2 tablespoons chopped fresh parsley leaves Instructions: Preheat the oven to warm, about 170 degrees F. Preheat an electric fryer to 365 degrees F and fry the potatoes until golden brown, drain and set aside, season with salt. Alternatively you may fry them on the stove in a Dutch oven.
In a large saute pan, over medium heat, melt 4 tablespoons of the butter. Add the shallots, garlic, and potatoes, season with salt and pepper and saute for 2 minutes. Transfer the potatoes to the oven to keep warm while you are cooking the fish. Season the fillets, flour, and egg wash with the Essence. Dredge the fillets in the seasoned flour, coating completely. Dip each fillet in the egg wash, letting the excess drip off then dredge the fillets back into the seasoned flour, coating completely. Set aside. In a large cast-iron skillet set over medium heat, melt 4 tablespoons of the butter. Add the fillets and pan fry until they are golden brown, about 3 to 4 minutes on each side. Remove the fish from the pan, drain on paper towels set over a plate, then transfer to fish to the oven to keep warm. Wipe out the skillet. Melt the remaining 4 tablespoons butter. Add the almonds, season with salt and pepper and saute for 5 minutes or until the almonds are golden. Remove from the heat and stir in the lemon juice and parsley. To serve, spoon the potatoes in the center of each plate. Lay the fish on top of the potatoes. Then spoon the almond butter sauce over the fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58001,"Garlic Knots Basic Pizza Dough, recipe follows 1/2 cup unsalted butter 3 tablespoons minced garlic 1 tablespoon olive oil 1 teaspoon coarse sea salt 1/4 cup grated Pecorino Romano cheese 2 tablespoons chopped fresh parsley 1 cup warm water (105 to 115 degrees F) 1 (1/4-ounce) envelope active dry yeast 1 teaspoon honey 2 tablespoons extra-virgin olive oil 3 cups unbleached all-purpose flour 1 teaspoon salt Yellow cornmeal, for sprinkling the baking sheet Instructions: Prepare Basic Pizza Dough as recipe instructs below and set aside to rise. Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm. Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside. Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes. Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately. In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 58002,"Barbecue Meatballs 2 cups barbecue sauce 2 tablespoons white vinegar
1 tablespoon loosely packed brown sugar
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
One 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows Mashed potatoes, for serving Chopped fresh parsley, for serving
Green salad, for serving 5 pounds ground beef 1 1/2 cups plain breadcrumbs
1/2 cup milk
1/4 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs
2 tablespoons olive oil
Instructions: In a large skillet over medium-high heat, add the barbecue sauce, vinegar, brown sugar, hot sauce and Worcestershire and bring to a boil. Add the All-Purpose Meatballs and bring to a simmer. Cover and cook until the meatballs are heated through, 8 to 10 minutes. Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad. To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up. To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs. ","[Cabernet Sauvignon, Zinfandel, Syrah, Tempranillo]" 58003,"Slow-Cooked Greek Lamb 1 (4 1/2 pound) leg of lamb on the bone, trimmed Sea salt and freshly cracked black pepper 1 small handful fresh oregano leaves 2 lemons, 1 juiced and 1 quartered 3 tablespoons white wine 2 tablespoons olive oil 1/2 cup water 4 large roasting potatoes, preferably Desiree, peeled and cut into chunks 1 cup large green olives Instructions: Preheat an oven to 425 degrees F. Set the lamb leg in a large roasting pan, and season it well with sea salt and black pepper. Sprinkle the meat with the oregano and pour the lemon juice and wine over top. Drizzle the lamb with the olive oil and roast until the exterior is browned, about 20 minutes.
Add the water to the bottom of the pan and cover the lamb loosely with foil. Reduce the oven temperature to 315 degrees F, and roast the lamb for another 1 1/2 hours.
At this point, arrange the potato chunks and lemon quarters around the lamb and return the pan to the oven for another 2 hours, turning the potatoes at least once and basting the lamb with the pan juices. The lamb should be very tender. Remove the meat from the pan and set it aside to rest before slicing.
Increase the oven's heat to 425 degrees F.
Add the olives to the potatoes and return the pan to the oven until the potatoes are golden, about 20 minutes. Serve the vegetables with the lamb and with some pan juices spooned over the top. ","[Rhone Blends, Tempranillo, Barolo, Garnacha]

" 58004,"Easy Coquilles Saint Jacques 8 tablespoons (1 stick) unsalted butter, divided 1/4 cup all-purpose flour 1 1/2 cups seafood stock or clam juice 1 cup heavy cream 1/2 teaspoon curry powder Kosher salt and freshly ground black pepper 1 cup small-diced shallots (4 large) 12 ounces cremini mushrooms, caps brushed clean, stems discarded 1/4 cup Cognac or brandy 1 1/2 cups fresh bread crumbs 1/4 cup minced fresh flat-leaf parsley 5 ounces grated Gruyre cheese 1/4 cup good olive oil 2 pounds fresh bay scallops, drained, side muscles removed Instructions: Preheat the oven to 400 degrees and place six (1 1/2-cup) gratin dishes on 2 sheet pans. Melt 4 tablespoons of the butter over medium heat in a medium saucepan. Add the flour and cook for 2 minutes, whisking constantly. Add the seafood stock and whisk until it is smooth and thickened. Whisk in the cream, curry powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring the sauce to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally. Set aside. Heat the remaining 4 tablespoons of butter in a large (12-inch) saut pan over medium-low heat. Add the shallots and saut for 2 to 3 minutes, until tender. Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook for 8 minutes, stirring often. Add the Cognac and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and set aside. Combine the bread crumbs, parsley, Gruyre, and olive oil in a medium bowl and stir to moisten the crumbs. Set aside. Add the mushrooms to the cream sauce. Add the scallops and 1 1/2 teaspoons salt, mix well, and divide among the gratin dishes. Sprinkle the bread crumb mixture evenly on top and bake for 20 minutes, until the scallops are cooked and the sauce is lightly browned and bubbly. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58005,"Fried Brussels Sprouts with Feta, Lemon and Breadcrumbs 1 tablespoon extra-virgin olive oil 1/2 cup (170 grams) panko breadcrumbs Kosher salt and freshly ground black pepper Zest of 1/2 lemon Neutral oil, for frying 1 pound medium Brussels sprouts, halved, patted VERY dry Kosher salt 3/4 cup (170 grams) whole-milk Greek yogurt Extra-virgin olive oil, for drizzling Flaky salt and freshly ground black pepper Harissa, for drizzling 2 ounces (56 grams) feta, crumbled Lemon wedges Instructions: To make the breadcrumbs: Heat the olive oil in a small skillet over medium-low heat. When the oil is hot, add the panko. Cook and stir until crisp and light golden, about 2 minutes. Remove from the heat and let cool. Season with kosher salt and pepper and stir in the lemon zest. Set aside. For the Brussels sprouts: Pour about 2 inches of neutral oil in a large Dutch oven and heat to 370 degrees F. Fry half of the sprouts (be careful, they might splatter when you add them), turning occasionally, until very crisp and browned, 3 to 4 minutes. Remove to a cooling rack over a sheet pan. Season with kosher salt. Let the oil come back to temperature and fry the second batch. Season the remaining sprouts with kosher salt. To assemble: Spread the yogurt as a base on a platter and mound the fried Brussels sprouts on top. Drizzle around the perimeter with olive oil. Season with flaky salt and black pepper. Drizzle with harissa. Top with the feta and breadcrumbs. Serve with lemon wedges on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 58006,"Butternut Squash and Farro Salad 1 small butternut squash, peeled and medium diced Olive oil, for drizzling Kosher salt and freshly ground black pepper
1 1/2 cups dried farro
1 cup apple cider
2 fresh bay leaves
4 ounces extra-virgin olive oil
2 ounces sherry vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
Zest and juice of 1 orange 4 cups arugula 1/2 cup parsley leaves, roughly torn
1/4 cup whole toasted pistachios
Shaved Parmesan, for serving
Instructions: Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes. Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool. Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58007,"Roasted Red Pepper and Potato Egg Pie 1 large red bell pepper, seeded and halved 1/2 cup extra-virgin olive oil, eyeball the amount 2 medium Russet potatoes, peeled and halved, then thinly sliced across into half moons 1 small onion, halved, then very thinly sliced 1 small brown paper sack 8 large eggs, beaten Salt and pepper Instructions: Preheat broiler to high. Place red pepper halves on a cookie or baking sheet. Place peppers under broiler and allow the skins to blacken all over, about 10 minutes. While peppers are working, heat about 1/4 cup extra-virgin olive oil in a medium nonstick skillet over medium high heat. Add sliced potatoes and fry in oil until they begin to become tender, 5 minutes. Add onions and cook 5 minutes more. Remove potatoes and onions to a bowl using slotted spoon. Wipe out pan, return pan to heat and add remaining oil. Reduce heat to medium. Remove peppers from broiler. Leave broiler on. Place peppers in a brown paper sack and seal sack tightly. Allow peppers to stand and cool for a couple of minutes. Peel away charred skin and slice. Add peppers to potatoes and onions. Add beaten eggs to cooked vegetables and season with salt and pepper. Add mixture to the pan and cook until eggs settle and brown on the bottom. Transfer pan to broiler and allow the egg pie to brown on top and puff up. Slide pie out of the pan and on to a serving plate. Cool slightly, then cut into 8 wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58008,"Yellow Snapper with Black Thai Sticky Rice, Corn Sauce, and Baby Bok Choy 1 (2-pound) boneless yellow snapper 1 cup rice flour Kosher salt and cracked black pepper 1 teaspoon vegetable oil, for frying 1 tablespoon butter, for frying Corn Sauce, recipe follows Black Thai Sticky Rice, recipe follows Baby Bok Choy, recipe follows 1 ear corn Butter or oil, for sauteing Small pinch turmeric Pinch saffron 1 cup heavy cream Salt and freshly ground black pepper 2 drops truffle oil
1/4 cup black rice 4 tablespoons mirin 4 tablespoons rice wine vinegar Salt and freshly ground black pepper, to taste Salt and freshly ground black pepper, to taste
1 baby bok choy, cut in half 1 teaspoon sesame oil 1/2 teaspoon sake Salt and freshly ground black pepper, to taste Instructions: Preheat the oven to 400 degrees F.
Butterfly the yellow snapper, removing the head, spine, scales, and bones, keeping the filleted pieces attached at the tail and the skin on. With a sharp knife, make slits in the skin of the snapper to prevent it from curling during cooking. Coat the skin in the rice flour and season with salt and pepper. Also season the inside with salt and pepper.
Heat the vegetable oil and butter in a 10-inch oven-safe skillet over medium heat. Add the snapper to the hot skillet, bone side down, and sear until golden brown. Place the fish, uncooked side up, on a baking sheet. Bake in oven until just cooked through, about 6 to 9 minutes.
Ladle the Corn Sauce onto a serving plate. Use a 3-ounce ice cream scoop to put a scoop of the Black Thai Sticky Rice on top of the Sauce. Place the yellow snapper tilted up on the rice, and put the Baby Bok Choy over the snapper. Remove the corn kernels from the cob by slicing down the cob. Set the kernels aside. Cut the cob into 4 pieces.
Heat 1 to 2 tablespoons butter or oil in a medium saucepan over medium-low heat. Add the corn kernels, turmeric, and saffron, and cook until lightly sauteed, about 2 minutes. Add the heavy cream and cob pieces. Adjust heat to medium, and simmer until slightly reduced. With a slotted spoon, remove the pieces of cob. Puree the liquid in a blender, being careful about pureeing hot liquids in a blender (do not fill to capacity, and place a towel over top). Strain the puree through a fine mesh sieve. Add salt and pepper, to taste. Gently stir in the truffle oil. Keep warm if possible. Rinse the black rice in cold water for 5 minutes, and then drain.
In a small saucepan over medium heat, simmer the mirin and the rice wine vinegar until slightly reduced. Reserve.
In a small saucepan with a cover that fits tightly, simmer the black rice with 1/2 cup water over medium heat until there are little bubbles and the rice is fully cooked. Spoon the rice out flat on a plate for 2 minutes to release steam. Put the black rice in a small bowl and add the mirin and vinegar mixture. Add salt and pepper, to taste. Gently stir together, cover, keep warm. Heat the sesame oil in a 10-inch skillet over medium heat. Add the bok choy and saute for 3 minutes. Add the sake to deglaze the pan. Continue cooking over medium heat until al dente, about 5 more minutes. Season to taste with the salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Grenache Blanc]" 58009,"Rainbow Bundt Cake 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pan 1 3/4 cups all-purpose flour, plus more for the pan (see Cook's Note) 1/4 teaspoon fine salt 1 tablespoon milk, at room temperature 2 teaspoons pure vanilla extract 4 large eggs plus 1 yolk, at room temperature 1 1/3 cups sugar 3 cups sweetened flaked coconut Red, yellow, green and blue food coloring, for the coconut One 16-ounce can vanilla frosting 12 regular marshmallows Instructions: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour a 12-cup bundt pan. Sift the flour and salt into a medium bowl. Whisk together the milk, vanilla, whole eggs and yolk in a second medium bowl until combined. In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 1 minute. With the mixer running, pour in the sugar 1/4 cup at a time; beat until light and fluffy, about 5 minutes. Turn the mixer off and scrape the sides of the bowl to insure the ingredients are incorporated. Turn the mixer to low, add the flour mixture 1/4 cup at a time and beat for about 30 seconds. Add the egg mixture gradually and beat until the batter is combined, about 3 minutes. Spoon the batter into the prepared pan and smooth over the top with a spatula. Put the pan in the oven and reduce the temperature to 325 degrees F. Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed, about 1 hour. Cool the cake in the pan on a rack, 10 to 15 minutes. Invert the cake onto a rack to cool completely. Meanwhile, open 6 small resealable plastic bags. To the first bag, add 3/4 cup of the coconut and 10 drops red food coloring. To the second bag, add 3/4 cup coconut, 5 drops red food coloring and 5 drops yellow food coloring to make orange. To the third bag, add 3/4 cup coconut and 10 drops yellow food coloring. To the fourth bag, add 1/4 cup coconut and 5 drops green food coloring. To the fifth bag, add 1/4 cup coconut and 5 drops blue food coloring. To the sixth bag, add 1/4 cup coconut, 3 drops red food coloring and 2 drops blue food coloring to make purple. Seal all the bags, pressing out as much air as possible. Press and shake the sealed bags until all the coconut is coated in food coloring. Add more food coloring if you desire a richer color. Empty the bags into stripes on a baking sheet. Let stand, uncovered, for 1 hour to dry out slightly. If not using the coconut immediately, store in an airtight container until ready to use. Turn the cake over with the flat side facing up and trim it with a serrated knife to make level. Set the cake trimmed-side down on a work surface. Cut the cake in half from top to bottom so you have 2 semi-circles. Stand up the cake pieces like 2 arches and push them together back-to-back to make 1 arch. Trim as needed so they line up evenly and can stand on their own. Lay the cake pieces back down on their flat sides. Using a butter knife or offset spatula, cover the cake pieces with frosting on all sides except the bottoms. Press a stripe of purple coconut into the frosting on the inside curve of one of the cake semi-circles. Add a 1-inch stripe of blue coconut next to the purple stripe. Continue with the green, yellow and orange coconut, leaving an empty space on the outer edge of the semi-circle where the red coconut will go. Repeat with the other cake piece and colored coconut. Carefully stand up both cake pieces again. Spread the flat, cut side of one of the cake pieces with frosting and carefully push it together with the cut side of the second cake piece. Spread the remaining frosting over the seam where the pieces come together. Press a stripe of red coconut over the frosted seam, completing the rainbow. Using a metal spatula and your hands, carefully transfer the cake to a serving platter. Using scissors or kitchen shears, cut each marshmallow in half along the equator. Adhere the sticky cut sides to the platter and other marshmallows to build clouds on the sides of the cake. When ready to serve, separate the halves again and slice each half into wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58010,"Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce 2 pounds cippolini onions, peeled 3 tablespoons olive oil Salt and freshly ground pepper 4 medium zucchini, cut on the bias into 1/4-inch slices 3 tablespoons olive oil Salt and freshly ground pepper Romesco Sauce, recipe follows Chopped parsley Spanish Antipasto, recipe follows Spanish Cheese Platter, recipe follows 1/4 cup olive oil 1/4 cup peeled garlic cloves 1 red bell pepper, roasted, peeled, seeded 2 plum tomatoes 2 ancho chilies, soaked in boiling water until soft, seeded 1 slice white bread, crust removed cut into small cubes 1/4 cup red wine vinegar 1/4 cup red wine 1/4 cup shelled hazelnuts 1 tablespoon honey Salt and freshly ground pepper Piquillo peppers, sliced Assorted Spanish olives Serrano ham, cut into chunks Farmer's cheese, cut into bite-sized pieces Extra-virgin Spanish olive oil Bread 1/2 pound wedges of assorted Spanish cheese. (Should have an assortment of cow's milk, sheep's milk and goat's milk) Instructions: Preheat the oven to 375 degrees F.
For the Roasted Onions: Toss the onions in olive oil and season with salt and pepper to taste. Transfer onions to a medium-roasting pan and roast until lightly golden brown and just cooked through about 25 to 30 minutes.
For the Roasted zucchini: Toss the zucchini with the olive oil and season with salt and pepper, to taste. Place in a medium-roasting pan and roast until lightly golden brown and just cooked through, about 20 to 25 minutes.
Place both the zucchini and onions on a large serving platter and drizzle with some of the romeso sauce and chopped parsley. Serve with Spanish Antipasto. Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chilies and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it's done. Deglaze the pan with the vinegar and red wine.
Place all the Sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season, to taste, with salt and pepper. Arrange all ingredients on a platter and drizzle with olive oil. Serve sliced crusty bread on side. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 58011,"Spicy Chorizo Meatballs 2 tablespoons smoked paprika
1 tablespoon granulated garlic
1 tablespoon kosher salt
2 teaspoons onion powder
1 teaspoon ground cumin
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon cayenne pepper
1 pound ground pork
2 tablespoons chopped fresh parsley, for garnish
Instructions: Preheat the oven to 350 degrees F. Combine the paprika, granulated garlic, salt, onion powder, cumin, black pepper and cayenne in a small mixing bowl. Place the pork in a large mixing bowl and stir in the spice mix to incorporate completely. Form the pork mixture into 2-ounce balls. Place onto a baking sheet and into the oven, roasting for 10 to 15 minutes. Arrange on a serving dish and serve immediately garnished with the parsley. ","[Rioja, Tempranillo, Garnacha, Barbera]" 58012,"Fennel Slaw 1 fennel bulb, thinly sliced 1 red onion, thinly sliced 1/4 cup freshly chopped parsley leaves 2 tablespoons lemon juice 2 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: In a medium bowl, whisk olive oil and lemon juice. Add fennel, onion, parsley and toss. Season with salt and black pepper to taste. Serve chilled and with the pork Panini. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 58013,"Walnut Vinaigrette 1 cup (4 ounces) walnuts, lightly toasted (see Note) 1 cup water 1/2 cup sherry vinegar 2 tablespoons minced shallots 2 teaspoons fine sea salt 1/4 teaspoon freshly ground black pepper 1/2 cup olive oil 1/2 cup imported walnut oil Instructions: Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.) Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 58014,"Peach Melba Split 1 cup raspberries 1/4 cup seedless raspberry jam 1 pound medium peaches 2 teaspoons sugar 1 pint vanilla frozen yogurt 1/4 cup crushed shortbread cookies Instructions: Toss the raspberries and raspberry jam in a medium bowl and let stand 20 minutes at room temperature. Slice or quarter the peaches, depending on their size, divide among 4 dessert bowls and sprinkle the sugar over the tops. Let sit until they get a little juicy, about 15 minutes, turning them over once or twice. To serve, put one scoop of frozen yogurt on top of the peaches. Spoon some raspberries over each scoop. Top each with 1 tablespoon of crushed cookies. Serve immediately. ","[Chardonnay, Moscato, Sauvignon Blanc, Pinot Grigio]" 58015,"Scallop and Mushroom Chowder 4 tablespoons butter, divided use 1/2 pound bay scallops, rinsed and patted dry 1/4 cup all-purpose flour 1 (8-ounce) package sliced mushrooms 1 rib celery, finely chopped 1/4 cup white wine, preferably Chardonnay 1 (10-ounce) can condensed cream of potato soup (recommended: Campbell's) 1 (8-ounce) bottle clam juice 1 teaspoon seafood seasoning Instructions: In medium pot, over medium-high heat, melt 2 tablespoons butter. Dredge scallops in flour. Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color. Use a slotted spoon to remove scallops from pan and set aside. Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and celery for 5 minutes. Stir in wine, potato soup, clam juice and seafood seasoning. Bring to boil, reduce heat and simmer for 10 minutes. Stir in scallops with any accumulated juice and simmer for 3 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58016,"Pecan-Chocolate Chip Banana Bread 1 stick (8 tablespoons) unsalted butter, melted, plus more for the pan 1 1/2 cups all-purpose flour, plus more for the pan 1/2 cup sugar 3/4 teaspoon baking soda 1/2 teaspoon fine salt 1/4 teaspoon ground cinnamon 1 large egg, at room temperature 3 very ripe bananas, mashed 1/3 cup sour cream 1 teaspoon pure vanilla extract 3/4 cup semisweet chocolate chips 3/4 cup chopped pecans Instructions: Preheat the oven to 350 degrees F. Butter and flour a 9-by-5-inch metal loaf pan. Whisk the flour, sugar, baking soda, salt and cinnamon together in a large bowl. Lightly beat the egg in a medium bowl with a fork or a whisk. Add the banana and mix to combine. Stir in the sour cream, vanilla and melted butter. Stir the sour cream-banana mixture into the flour mixture until just combined. Stir in the chocolate chips and pecans until just combined but with a few lumps still in the batter. Transfer the batter to the prepared pan and smooth out into an even layer. Bake until a toothpick inserted in the center of the loaf comes out clean, 1 hour, 5 minutes to 1 hour, 10 minutes. Cool in the pan on a rack for 20 minutes. Run a thin knife along the sides of the pan to loosen the bread and unmold it. Serve warm or at room temperature. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 58017,"Salsa 6 Roma tomatoes, chopped 4 garlic cloves, minced 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos 1 red bell pepper, fine dice 1/2 red onion, fine chopped 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces 1 tablespoon olive oil 1 lime, juiced Chili powder, salt, and pepper, to taste Fresh scallions, cilantro or parsley, to taste Instructions: In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion. Serve with tortilla chips. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 58018,"Chili-Roasted Cod 3 pounds fresh cod fillets (about 3/4-inch thick), skin on 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon salt 2 tablespoons butter 1/4 teaspoon ground cumin 1 lime, juiced Orange Sweet Potatoes, recipe follows Minted Sugar Snap Peas, recipe follows 4 large sweet potatoes, peeled and cut into 1-inch cubes Salt 1 orange, zested 1 orange, juiced 2 tablespoons butter 1 pound sugar snap peas 2 tablespoons chopped fresh mint Salt and pepper Instructions: Heat oven to 350 degrees F. Lightly coat a roasting pan with vegetable cooking spray. Arrange the cod fillets skin-side down. Sprinkle with the chili powder, oregano, and salt. Roast 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork. Meanwhile, melt the butter in a small skillet over medium-low heat. Cook, swirling constantly, just until the butter begins to brown. Add the cumin and lime juice and continue to cook, swirling 1 minute longer. Remove the cod from the oven. Set aside half the cod for Day 3. Drizzle the cumin-lime butter over the remaining cod and serve with the potatoes and peas. Place sweet potatoes in a large saucepan and cover with salted water. Bring to a boil. Reduce heat, cover, and simmer 10 to 12 minutes or until fork-tender. Drain. Add the zest, juice, butter and a dash of salt. Beat with an electric mixer until the potatoes are light and fluffy. Place sugar snap peas in a steamer and steam until tender but still crisp, about 4 minutes. Toss with mint, season, and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 58019,"Quinoa and Broccoli Casserole 1 1/2 cups quinoa 3 cups chicken stock
3 teaspoons kosher salt, divided
12 ounces broccoli florets, chopped
8 ounces button or cremini mushrooms, sliced
4 tablespoons unsalted butter, divided
1/2 large onion, diced
2 tablespoons dry mustard
1 1/2 teaspoons smoked paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
3 cups half-and-half
1 large egg
16 ounces sharp Cheddar, grated
1/2 cup mayonnaise
Instructions: Place the quinoa in fine sieve or strainer and rinse thoroughly under cool running water and allow to drain. Position a rack in the middle of the oven and heat to 350 degrees F. Bring the quinoa, chicken stock and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover and cook for 15 minutes. When 5 minutes remain, add the broccoli right on top of the quinoa and replace the lid. Heat a large, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl. Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, cayenne and white pepper and cook for 1 minute more. Add the half-and-half to the pan and heat until warm. Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted. Add the quinoa, broccoli, mayonnaise and the melted cheese mixture to the bowl with the mushrooms and stir to combine. Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish (see Cook's Note). Bake until set and just beginning to brown, about 45 minutes or until the internal temperature reaches 205 to 210 degrees F. Cool 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58020,"Homemade Paneer 1 liter whole milk 1/4 cup white vinegar Instructions: Pour the milk into a medium pot. Place on medium-high heat and, when it comes to a boil, turn the heat off and add the vinegar. Stir as the milk starts to curdle. Line a large sieve with cheesecloth and, holding it over the sink, pour the milk curds into it, letting the whey drain into the sink. Place the sieve over a bowl and fold the ends of the cheesecloth over the cheese. Set weights on top to press out excess liquid and refrigerate for several hours or overnight, until it's solid. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58021,"Baby Ruth Candy Bar 1/4 cup whole milk 5 unwrapped caramels 1 tablespoon light corn syrup 1 teaspoon butter 1/4 teaspoon vanilla 1/8 teaspoon salt 1 1/4 cups powdered sugar 20 unwrapped caramels 1 1/2 teaspoons water 2 cups dry roasted peanuts 1 (12-ounce) bag milk chocolate chips Instructions: Combine all the ingredients for the centers, except for the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar and stir. Save the remaining 1/2 cup of powdered sugar for later. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat. When the temperature of the candy begins to drop, add the remaining 1/2 cup of powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take 1 to 2 minutes. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long-- you want the candy to still be warm and pliable when you shape it. Take a teaspoon-size portion and roll it between your palms or on a countertop until it forms a roll with the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on waxed paper. You should have 8 rolls. Let the center rolls sit out for 1 to 2 hours to firm up. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, \paint: a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto waxed paper, and repeat with the remaining ingredients. Place the bars into your refrigerator for 1 to 2 hours so that they firm up. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't over-cook the chips or the chocolate will burn and seize up on you. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using 2 forks, 1 in each hand. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Carefully place the candy bar onto waxed paper and remove the 2 forks. Repeat with the remaining ingredients, and then chill the candy bars until firm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58022,"Ricotta, Ham and Scallion Tart 3 tablespoons unsalted butter 1 13.8-ounce tube refrigerated pizza crust dough 1/2 cup ricotta cheese 1/4 cup heavy cream 1 large egg 2 to 3 bunches scallions 3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh dill or tarragon Freshly ground pepper 5 ounces deli-sliced ham, cut into 1/2-inch pieces Instructions: Place a baking sheet on the top rack of the oven; preheat to 425 degrees. Grease a 9-inch fluted tart pan with 1 tablespoon butter. Line the pan with the pizza dough, carefully pressing it against the sides; trim excess dough. Whisk the ricotta, cream and egg in a medium bowl. Mince enough green scallion tops to make 2 tablespoons; add to the ricotta mixture along with the parsley and dill. Season with pepper. Slice the remaining scallions into 1/2- to 1/4-inch pieces. Heat the remaining 2 tablespoons butter in a large skillet over high heat. Add the sliced scallions and 2 tablespoons water; cook until the scallions are tender and start to sizzle, about 3 minutes. Remove from the heat and add the ham. Spread all but a few tablespoons of the scallion mixture on the prepared crust. Pour in the ricotta mixture, then scatter the remaining scallion mixture on top. Bake the tart on the preheated baking sheet for 20 minutes, or until the crust is golden and the filling is set. Rest in the pan for 5 minutes, then remove and slice. Photography by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58023,"Fusilli with Walnut Sauce and Radicchio 12 ounces dry fusilli 8 ounces walnuts, lightly toasted 2 tablespoons dry bread crumbs 1 clove garlic, minced 1/4 cup olive oil 1/2 cup ricotta cheese 1 cup chicken broth or water Salt and freshly ground black pepper 8 ounces radicchio, cut into chiffonade 2 tablespoons olive oil 1/2 cup grated Parmesan or Grana Padano cheese Instructions: Bring a pot of salted water to a boil. Add the fusilli and cook until tender but still firm to the bite. In a food processor combine walnuts with bread crumbs, garlic, oil and puree until smooth. Add ricotta cheese and broth and puree again to create a fairly smooth sauce. If sauce seems thick, add some water. Season to taste with salt and pepper and set aside. In a skillet saute radicchio in olive oil until just wilted. Drain the pasta and toss with walnut sauce and radicchio with oil from skillet. Toss to combine and garnish with grated Parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 58024,"Volcano Wrap 4 jalapenos 2 cloves garlic
1 1/4 cups lemon juice
1 cup fish sauce
1 cup sugar
1 pound ground chicken Oil, for cooking 1/4 cup finely chopped yellow onion 1/4 cup thinly chopped fresh ginger 1/4 cup chopped red onion 4 teaspoons chopped Thai chiles 4 teaspoons roasted red cl garlic paste
4 teaspoons sriracha 1 stalk lemongrass, thinly chopped
3 sprigs fresh mint
1 head lettuce, quartered
Instructions: For the magic green cl sauce: Blend jalapenos, garlic, lemon juice, fish sauce and sugar. (This sauce can be used in numerous dishes to add a complex sweet and spicy, full-bodied flavor.) For the larb: Lightly brown the chicken in a well-oiled heated pan with yellow onions, stirring, about 4 minutes. Add 1/4 cup water and cook an additional 3 to 4 minutes. Remove from heat. Add 3/4 cup of the magic green cl sauce. Add ginger, red onion, Thai chiles, roasted red cl garlic paste, sriracha and lemongrass. Return this mixture of ground chicken and seasonings to heat for 1 minute so all the great flavors are melded together but the freshness of the ingredients is not lost. Cook longer if there is excessive moisture in your mix. Remove from heat. Tear 1 sprig mint into fine pieces and mix into the cooked and seasoned meat mixture. This should now be the consistency of sloppy joes. It is spooned onto the lettuce leaves and topped with some of the remaining fresh mint leaves. Consume with a large cold Thai tea or Thai beer. ","[Syrah, Grenache, Tempranillo, Garnacha]

" 58025,"Baked Apples 6 large red baking apples like Rome Beauty, Cortland, or Gala Juice and finely grated zest of 1 lemon 3 tablespoons unsalted butter, softened 3 packed tablespoons dark brown sugar 1/4 cup dried currants 1/4 cup broken walnut pieces, toasted Six 3-inch whole cinnamon sticks 1/2 cup apple cider 1/2 cup dark rum, cider, or water Instructions: Preheat the oven to 400 degrees F. Slice off about 1/4-inch of the top of each apple. (The apple tops are perfect for snacking.) Scoop out the seeds and core of the apple with a melon-baller to make a pocket. Peel off about a 1/2-inch band of the apple's skin along the upper half of the apple with a vegetable peeler. Brush the peeled part and the interior of the apple with lemon juice. In a small mixing bowl, combine the butter, lemon zest, and sugar. Add the currants and nuts. Place some of the butter mixture and a cinnamon stick in each of the apples. Place the apples in an ovenproof baking dish just large enough to hold the apples upright. Pour in the cider and rum, bake until the apple is tender, about 30 minutes. Baste the apples with the cider/rum mixture with a bulb baster, 2 or 3 times, during baking. Serve warm or at room temperature with softly whipped cream or vanilla or cinnamon ice cream. Serving suggestions: Whipped cream, or vanilla or cinnamon ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]

" 58026,"Turkey in a Wild Mushroom Sauce 6 ounces broccoli florets 4 ounces sweet potatoes 1/4-ounce whole wheat flour 2 (1.5-ounce) turkey medallions Salt Black pepper 1 1/2 teaspoons olive oil 1 shallot, peeled and chopped 1.5-ounce button mushrooms, sliced 1.5-ounce oyster mushrooms, sliced 1/3-ounce white wine 1/3-ounce lemon juice 1/3-ounce chicken broth 1 teaspoon Italian parsley, chopped 2 ounces orange slices Instructions: Preheat the oven to 400 degrees F. Lightly steam the broccoli and set aside. Bake the sweet potato until fork tender. Peel and slice and set aside. Place the flour on a plate. Season the turkey medallions with salt and pepper and dredge in the flour, shaking off any excess. Heat the oil in a nonstick pan. Add the turkey and brown on both sides, about 3 minutes per side. Remove to a clean plate and set aside. Add the broccoli and sweet potatoes to the pan that the turkey was cooked in. Add the shallots and cook for 10 seconds. Then add the mushrooms and cook until wilted. Pour in the white wine, lemon juice, and chicken broth and let cook another 15 seconds over very high heat. Spoon mixture over turkey, sprinkle with parsley then garnish with orange slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58027,"Matcha Blondies (\Matchies) 2 sticks (1/2 pound) unsalted butter, plus more for the pan 1 cup all-purpose flour, plus more for the pan 12 ounces high-quality white chocolate, finely chopped 1/3 cup matcha tea powder, such as Kenko or The Republic of Tea, sifted 1 cup packed light brown sugar 1 cup granulated sugar 2 teaspoons vanilla extract 1 teaspoon kosher salt 4 large eggs Instructions: Preheat the oven to 350 degrees F. Butter a 13-by-9-inch metal baking pan, then line the bottom and sides with parchment paper; butter the parchment paper. Dust the inside of the pan with flour and knock out the excess. In a large microwavable bowl, microwave the butter until it melts, about 1 1/2 minutes. Add two-thirds of the white chocolate, then shake the bowl so that the butter covers the chocolate; let stand for 1 minute. Starting from the center of the bowl, whisk the butter and white chocolate together slowly until smooth. Add the matcha powder and whisk until smooth. In another large bowl, vigorously whisk together both sugars, the vanilla, salt and eggs until smooth, lightened in color and foamy, about 30 seconds. Scrape the matcha mixture into the bowl and whisk until smooth. Add the flour and use a rubber spatula to fold it in until just incorporated. Scrape the batter into the prepared baking pan, spreading it evenly, and smooth the top. Bake until light brown on top and a toothpick inserted halfway between the center and edges comes out clean, about 35 minutes.
Remove the baking pan from the oven and immediately sprinkle the remaining 4 ounces white chocolate evenly over the top of the \matchies; let stand for 1 minute. Using a small butter knife or offset spatula, spread the chocolate evenly over the top, creating swirls and peaks.
Let the \matchies\ cool completely, then use the parchment paper to lift them from the pan to a cutting board. Slice them into 24 squares and serve. Store leftovers in a single layer in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58028,"Chocolate Pistachio Fudge 12 ounces 70 percent dark chocolate, chopped or 12 ounces semisweet chocolate, chopped 1 (14-ounce) can condensed milk Pinch salt 1 cup shelled pistachios Instructions: Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat. Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces. Add the nuts to the melted chocolate and condensed milk and stir well to mix. Pour this mixture into a 9-inch square foil tray, smoothing the top. Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces. Once cut you can keep it in the freezer, no need to thaw just eat straight away. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 58029,"Apple Crumble Pie 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 4 teaspoons granulated sugar 1/2 teaspoon kosher salt 14 tablespoons cold unsalted butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water 2 tablespoons fresh lemon juice 3 pounds baking apples, such as Golden Delicious, Cortland or Mutsu 2/3 cup packed light brown sugar 4 tablespoons unsalted butter 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 cup all-purpose flour 1/2 cup granulated sugar
1/4 teaspoon kosher salt 6 tablespoons unsalted butter, at room temperature 1/2 cup sliced almonds Instructions: For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg mixture and pulse until the dough just comes together. (If the dough is very dry, add up to 1 extra tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days. For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and brown sugar to the bowl with the lemon juice, and toss. Melt the butter over medium-high heat in a large skillet. Add the sugared apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes. Strain the apples in a colander set over a medium bowl to catch all the juices. Shake the colander to extract as much liquid as possible. Return the juice to the skillet and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes. Toss the apples with the thickened juice, cinnamon, salt, cloves, ginger and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.) For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the almonds. To assemble and bake the pie: Position a rack in the lower third of the oven and place a baking sheet on it. Preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes. Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it. Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, about 1 hour. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58030,"Easter Egg Sugar Cookies 2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/2 teaspoon fine salt 1/8 teaspoon baking soda 1 teaspoon pure vanilla extract 1 large egg 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup granulated sugar 1/4 cup confectioners' sugar 3 cups confectioners' sugar 3 to 4 tablespoons whole milk Assorted food coloring Instructions: For the sugar dough: Whisk together the flour, salt and baking soda in a medium bowl. Beat together the vanilla and egg in a small bowl. Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl using a rubber spatula as needed. Reduce the speed to low again, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, beating until combined after each and increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes. Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Dust another sheet of parchment with flour and put 1 dough piece on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4 inch thick (and about 11 by 9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough. Working with 1 dough sheet at a time, cut out cookies with a 2 1/2- by 2 2/4-inch Easter egg cookie cutter and arrange on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used. Repeat with the remaining dough sheet. Bake, rotating the baking sheets front to back and bottom to top about halfway through, until cookies are golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire rack, about 30 minutes. For the icing: Meanwhile, sift the confectioners' sugar into a large bowl. Add milk, 1 tablespoon at a time, whisking until the icing is thick enough to show the line of the whisk that disappears within about 8 seconds. Place 3 tablespoons white icing in each of 3 separate bowls. Tint each a different color and cover with plastic wrap (see Cook's Note). Place 1/4 cup white icing in another bowl, covering the remaining white icing with plastic wrap so it does not dry out. Drizzle one of the colored icings (about 1 tablespoon) onto the 1/4 cup white icing and swirl with a toothpick. Next, dip the surface of a cookie in the swirled icing and remove slowly, allowing any excess to drip off. Shake the cookie over the bowl of icing to remove any excess. Gently smooth the icing with a toothpick to fill in any gaps, if necessary. Place the finished cookies on a wire rack over a baking sheet. Use the tip of the toothpick to pop any bubbles that appear. Drizzle more colored icing as needed. Repeat this process with the next 2 colors and the remaining white icing until all the cookies are decorated. Let set for 30 minutes. Store single layers of cookies, with parchment in between, in a tightly sealed container for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58031,"Blueberries Foster 3 tablespoons unsalted butter 1/3 cup light brown sugar 1/4 teaspoon pumpkin pie spice 1/4 cup spiced rum One 12-ounce bag frozen blueberries, thawed 4 scoops vanilla ice cream, for serving Instructions: In a medium skillet over medium heat, melt the butter. Add the brown sugar and pumpkin pie spice. When the sugar has dissolved, add the spiced rum and cook for another minute (if cooking on a gas range, turn the flame off before adding the rum). Gently stir in the blueberries. Cook until the berries are heated through but still retain their shape, 3 to 4 minutes.
To serve, scoop the ice cream into bowls and top with the warm blueberry mixture. ","[Chardonnay, Riesling, Moscato, Merlot]" 58032,"Creme Fraiche 3 cups cream 1/3 cup buttermilk Instructions: In a stainless steel bowl, combine cream and buttermilk. Let sit overnight in a warm, dry place. Stir, then refrigerate. Brokenwood Shiraz, 1997 and Hill of Content, Shiraz: ",[Shiraz] 58033,"Herb Stuffed Tomatoes 5 beefsteak tomatoes 1 cup chopped flat-leaf parsley leaves 3/4 cup Italian-style bread crumbs 1 cup grated provolone 1/4 teaspoon freshly ground black pepper 1 teaspoon butter, softened 2 tablespoons extra-virgin olive oil Instructions: Preheat the oven to 375 degrees F. Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 58034,"Grilled Ham Salad with Peaches and Goat Cheese 1/2 cup pecans, roughly chopped 1/3 cup extra-virgin olive oil, plus more for the grill 2 7-ounce ham steaks 2 tablespoons sherry vinegar or white balsamic vinegar 1 tablespoon honey 2 teaspoons dijon mustard 2 tablespoons chopped mixed fresh herbs (such as chives and tarragon)
2 tablespoons chopped mixed fresh herbs (such as chives and tarragon) 1 shallot, minced 3 peaches (about 1 pound), cut into 1/2-inch wedges 1 5-ounce package mesclun greens (about 8 cups) Kosher salt and freshly ground pepper 4 ounces goat cheese, crumbled Instructions: Preheat a grill to medium. Toast the pecans in a dry skillet over medium-high heat, stirring occasionally, 5 to 7 minutes; set aside. Lightly brush the grill grates with olive oil. Add the ham steaks and grill until marked and heated through, 2 to 3 minutes per side. Remove to a cutting board and slice into 1/2-inch-thick strips; set aside. Whisk the vinegar, honey, mustard, herbs and shallot in a large bowl. Slowly whisk in the olive oil until emulsified. Add the peaches, mesclun, pecans and ham and gently toss. Season with salt and pepper and top with the goat cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 58035,"Honey-Glazed Ham One 5- to 7-pound fully cooked boneless ham portion 2 tablespoons cloves
1 cup honey
1 can ginger ale
1/4 cup grainy brown mustard
1 tablespoon apple cider vinegar
Instructions: Preheat the oven to 325 degrees F. Score the surface of the ham in a diamond pattern about 1/8 inch deep. Stud the top of the ham with the cloves, then put it in a roasting pan with a rack, tent it with foil and bake for 1 hour. Heat the honey, ginger ale, mustard and vinegar in a small saucepan until bubbly. Cook until reduced and a bit thicker, 10 to 15 minutes. Remove the foil and brush the glaze on the ham. Return it to the oven for 15 minutes. Repeat once more. Remove it from the oven and let it rest/cool slightly. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 58036,"Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce and Black and White Sesame Seeds 2 tablespoons canola oil 4 cloves garlic, smashed 3-inch piece fresh ginger, peeled and chopped 1 large Spanish onion, coarsely chopped 3 cups fresh ripe pineapple chunks 1 habanero, chopped 1 cup fresh pineapple juice 2 cups hoisin sauce 1/4 cup ketchup 1/4 to 1/2 cup dark brown sugar (depending on sweetness of pineapple) 3 tablespoons ancho cl powder 2 heaping tablespoons Dijon mustard 2 tablespoons honey 2 tablespoons soy sauce 2 teaspoons ground star anise 1 teaspoon ground cinnamon Salt and freshly ground black pepper 1/4 cup Spanish paprika 1 1/2 tablespoons dry mustard 1 tablespoon ground ginger 1 tablespoon ground star anise 1 1/2 teaspoons ground allspice 1 1/2 teaspoons kosher salt 1 1/2 teaspoons ground black pepper 1 teaspoon Thai cl flakes 2 racks St. Louis style pork ribs (12 ribs each), membranes removed 2 cups soy sauce 1/2 cup peeled and coarsely chopped fresh ginger 6 cloves garlic, smashed 1 tablespoon black sesame seeds 1 tablespoon white sesame seeds 1 bunch scallions, chopped Instructions: For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes. Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature. For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai cl flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling. Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans. If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F. If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F. If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill. Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 58037,"Grapefruit Granita-sicle 3 cups grapefruit juice 1/2 cup bitter orange liqueur, such as Campari 1/2 cup simple syrup, recipe follows 1 pint vanilla gelato, softened 1 cup sugar Instructions: Stir the grapefruit juice, liqueur and simple syrup together in a large bowl. Transfer to a 9-by-13-inch baking dish and freeze. Scrape the mixture with a fork every hour or so until it is icy and spoonable, about 4 hours total. (Note: After the first scraping or two, you can freeze the granita overnight; just scrape again before serving.) Spoon the granita into serving bowls. Top with a scoop of vanilla gelato and some more granita. Serve immediately.
Combine the sugar and 1 cup water in a small saucepan and bring to a boil over medium heat. Boil until the sugar is dissolved. Let cool, then transfer to a container. Cover and refrigerate for up to 1 month.
","[Prosecco, Moscato, Vinho Verde, Cava]" 58038,"Feta Cheese and Marinated Greek Olives 8 ounces feta cheese, cut into 1/2-inch thick slices 4 tablespoons extra virgin olive oil Juice one lemon 1/2 teaspoon dried Greek oregano Freshly ground pepper, to taste 1/2 pound Calamata olives, drained 1/2 pound cracked green olives, drained 1/4 pound Thassos olives, drained 2 tablespoons dried Greek oregano Pinch Aleppo pepper (crushed red pepper can be substituted) Zest and juice one lemon 2 tablespoons fresh parsley, chopped 1 cup olive oil Fresh ground pepper, to taste Instructions: Drizzle feta with olive oil and lemon juice. Sprinkle with oregano and pepper. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, or marinate in the refrigerator overnight. Serve at room temperature.; Combine all ingredients in a heavy duty resealable bag (preferably freezer bag). Remove all air from bag prior to sealing. Refrigerate and let olives marinate overnight, turning once. Remove contents of bag to serving bowl.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 58039,"Fried Dough Puffs With Lime Syrup 1/2 cup sugar 1/2 cup honey Grated zest and juice of 2 limes 3/4 cup all-purpose flour 3 large egg yolks 3 tablespoons unsalted butter, melted and cooled Pinch of salt Vegetable oil, for frying Instructions: Make the syrup: Combine the sugar, honey, lime zest, lime juice and 1/4 cup water in a small saucepan over medium heat. Bring to a simmer and cook 5 minutes. Remove from the heat; set aside. (You can refrigerate the syrup, covered, up to 3 days; reheat before serving.) Make the fritters: Whisk the flour, 3/4 cup water, the egg yolks, butter and salt in a large bowl to make a loose batter. Heat 1/2 inch vegetable oil in a large deep skillet until a deep-fry thermometer registers 350 degrees F. Working in batches, pour scant tablespoonfuls of batter into the hot oil and fry, turning once, until golden on both sides, about 3 minutes per batch. (Return the oil to 350 degrees F between batches.) Transfer to a paper towel-lined plate to drain. Drizzle with the lime syrup. You can fry these treats up to 4 hours ahead. Serve at room temperature or reheat in a 375 degrees F oven. ","[Riesling, Moscato, Vinho Verde, Cava]" 58040,"Grilled Pizzettas with Sausage, Egg and Stracchino 1 1/2 cups all-purpose flour 1 1/2 teaspoons active dry yeast
1/2 teaspoon kosher salt 1/2 teaspoon sugar
1/2 cup warm water
2 tablespoons plus 2 teaspoons extra-virgin olive oil
8 ounces Italian fennel sausage, sliced 6 ounces stracchino cheese, broken into pieces
One 10-ounce jar pickled hot cherry peppers 2 Araucana eggs (blue eggs), fried
1 handful arugula
1/2 cup grated aged pecorino Pinch fennel pollen
Instructions: For the pizza dough: Place a pizza stone in the oven and preheat to 425 degrees F. In a stand mixer, combine the flour, yeast, salt and sugar. With the mixer running, add the water and 2 tablespoons of the oil and mix until the dough forms a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball; if the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured work surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough and cover the bowl with plastic wrap. Let rise in a warm area until doubled in size, about 1 hour. Preheat a grill pan over medium-high heat. Turn the dough out onto a lightly floured work surface and divide it into two pieces. Cover with a clean kitchen towel or plastic wrap and leave to rest for 10 minutes. Roll the dough out into 6-inch rounds. One at a time, place the dough rounds on the preheated grill pan and grill until cooked and grill marks appear on the first side, about 2 minutes. Flip and do the same on the reverse side. For the topping: Saute the sliced sausage until golden brown. Scatter the stracchino, browned sausage and some peppers over the grilled pizzas. Transfer the pizzas to the preheated pizza stone and bake until the cheese is bubbly and melted, 5 to 7 minutes. Remove from oven and top each pizza with a fried egg and some arugula, fennel pollen and grated pecorino. Slice and serve. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]

" 58041,"Melted Ice Cream Strawberry Shortcake 1 cup melted strawberry ice cream 1/4 teaspoon cornstarch 2 pounds strawberries, hulled, and halved 1/2 cup plus 3 tablespoons sugar 1 cup heavy cream, chilled 1 teaspoon vanilla extract 4 store-bought shortcakes or mini pound cakes Confectioners' sugar, for dusting Instructions: For the ice cream sauce: Slowly heat 3/4 cup melted ice cream in a small saucepan over medium-low heat. Mix together the cornstarch and remaining 1/4 cup melted ice cream in a small bowl until smooth. Whisk the cornstarch mixture into the saucepan and bring to a simmer. Cook, stirring, until slightly thickened, about 1 minute. Set aside and cool completely.
For the strawberries and whipped cream: Toss the strawberries with 1/2 cup sugar in large bowl. Let stand, tossing occasionally, until the strawberries release their juice and a syrup forms, about 1 hour.
Using an electric hand mixer, beat the cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. Keep refrigerated until ready to serve.
To assemble: Cut the shortcakes or mini pound cakes in half. Spoon 2 tablespoons of the ice cream sauce onto each plate. Place a shortcake bottom on top of the sauce. Top each generously with strawberries and whipped cream and cover with a shortcake top. Dust with confectioners' sugar and serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 58042,"Pomegranate Dragon Cocktail 4 ounces pomegranate juice 1 1/2 ounces gin 1 ounce mead (see Cook's Note) 1 ounce Simple Syrup, recipe follows Orange wheel, for garnish Thyme sprig, for garnish 1/2 cup granulated sugar Instructions: Fill a cocktail shaker with ice and add the pomegranate juice, gin, mead and Simple Syrup. Shake vigorously until well chilled and strain into a short cocktail glass. Garnish with an orange wheel and thyme sprig. Combine the sugar and 1/2 cup water in a small saucepan and set over medium heat. Bring to a simmer and cook until the sugar has dissolved, about 5 minutes. Remove from the heat and allow to cool completely. Store in an airtight container in the refrigerator for up to 1 month. ","[Gin, Mead, Cava]" 58043,"Venison Enchiladas 2 pounds cubed venison stew meat 1 medium yellow onion, diced 2 tablespoons chopped garlic Salt and pepper 1 tablespoon ground chili powder 1 tablespoon brown sugar 1 bunch cilantro, leaves chopped 1/2 cup reduced chicken stock 5 cups shredded colby-jack cheese 12 corn tortillas 4 tablespoons canola oil Red enchilada sauce, recipe follows Instructions: Heat oil in a large heavy skillet until almost smoking. Carefully add venison meat, chopped onion and chopped garlic, season with salt and pepper and brown the meat, stirring occasionally. Add chili powder, brown sugar and cilantro. Deglaze this with the chicken stock. Removed from heat and allow to cool. Stir in 3 cups of the shredded cheese. Preheat oven to 375 degrees F. Soften 12 corn tortillas in a microwave oven, wrapped in a damp cloth for 10 to 20 seconds on high, until soft and pliable. Spoon 2 to 3 tablespoons of venison mix into center of tortilla and roll. Place rolled enchiladas into a lightly oiled baking dish, seam side down. Smother with enchilada sauce and sprinkle remaining colby-jack cheese, to taste. Cover and bake for 20 minutes. Red enchilada sauce: 1 red bell pepper 2 cups canola oil 1 1/2 onions, chopped 6 cloves garlic, chopped 10 (6-inch) corn tortillas 3/4 cup chili powder 1/2tablespoon ground cumin 1 tablespoon cocoa powder 2 tablespoons black pepper 2 tablespoons salt 1/2 cup semisweet chocolate 5 cups chicken stock 2 cups brewed coffee 1/2 cup orange juice concentrate Flame-roast bell pepper until skin is blistered, place in a bowl and wrap with plastic. Allow to cool, then peel, seed, and chop. In a heavy bottom skillet, heat canola oil. Saute onion, bell pepper, and garlic until onions are lightly caramelized. Add tortillas torn into pieces. Add chili powder, cumin, cocoa powder, pepper and salt to release oils in the spices, about 1 minute using care not to burn the spices. Add chicken stock, coffee and orange juice concentrate. Add chocolate, chopped into pieces. Bring to a boil and simmer for about 45 minutes. Remove from heat, carefully blend smooth in a processor or blender in batches (sauce should be smooth but still thick). When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Adjust the consistency with additional chicken stock if necessary. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 58044,"Tropical Fruit Beignet with Mango Coulis and Coconut Ice Cream 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk, plus more if needed 1 egg 1 tablespoon sugar 3 tablespoons small diced papayas 3 tablespoons small diced mango 3 tablespoons small diced pineapple 3 tablespoons small diced quava Oil for frying 2 whole mango, peeled, seeded, and chopped Juice of one lemon 2/3 cup water 1/2 sugar 4 quenelle scoops of coconut ice cream (If coconut ice cream is not available, fold toasted coconut, 1 tablespoon Malabu Rum, with softened vanilla ice cream) Powdered sugar in shaker 2 tablespoons chiffonade mint Instructions: Preheat the fryer. In a mixing bowl, combine the flour, baking powder, salt and sugar together. Beat in the egg and milk, adjusting the amount of milk to make a thick batter. Fold in the small diced fruit. Refrigerate for 1 hour. In a saucepot, combine the chopped mango, lemon juice, water and sugar together. Bring the mixture up to a boil. Reduce to a simmer and cook for 5 minutes or until the fruit is very tender. Pour the mixture into a food processor and puree until smooth. Remove and allow to chill for 30 minutes. In the hot grease, drop a heaping tablespoon of the beignet. Fry 5 to 6 at a time and stir constantly for even browning. Fry the beignets for 2 to 3 minutes, or until golden brown. Remove from the fryer and drain on a paper-lined plate. Powder the beignets with powdered sugar. Spoon the coulis in the center of the plate. Place the quenelle of ice cream in the center of the coulis. Arrange the beignets around the ice cream. Garnish with powdered sugar and chiffonade of mint. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]

" 58045,"Fibbed Austrian Bean Stew with Sausages from Astir 1/2 bunch flatleaf parsley, leaves only, finely chopped 1/2 small white onion, finely diced 1 tablespoon capers rinsed and coarsely chopped 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons sherry vinegar 2 tablespoons fruity Spanish olive oil 1 pound large white beans, soaked overnight 1 tablespoon olive oil 4 slices smoked bacon, cut into thin strips 4 onions, sliced 1 tablespoon paprika 1 pound leeks, white part only, well rinsed and sliced 1 large carrot, peeled and coarsely chopped 12 large cloves garlic, finely chopped 2 ham hocks 2 bay leaves 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pound spicy pork sausages (preferably blood sausage or black pudding), cut into 3/4 inch slices Instructions: In a nonreactive bowl, whisk together the parsley, onion, capers, salt, pepper, and vinegar. Whisk in the olive oil until evenly blended. Cover with plastic wrap and refrigerate for up to 24 hours. Drain the beans, reserving the soaking water. In a very large castiron and enamel or other heavy casserole, heat the oil over low heat and cook the bacon for 3 to 4 minutes, or until most of the fat is rendered out. Remove 1 tablespoon of the fat and discard. Add the onions, paprika, leek, and carrot and continue cooking for 20 minutes, stirring occasionally, until all the vegetables are very soft. Add the garlic and cook for 5 minutes more. Add the ham hocks, bay leaves, salt, pepper, and enough of the reserved soaking water to barely cover the ingredients. Bring the mixture to a boil and skim off the scum and fat that rise to the surface. Reduce the heat and simmer over low heat, partially covered, for 1 hour. Add the sausages and the beans and cook for 1 1/2 hours more, or until the beans are tender (you may need to add a little more water to keep the stew moist and juicy). Remove the ham hocks, remove and discard the rind and fat, and shred the meat. Return the ham to the pan and discard the bay leaves. Taste for seasoning and serve warm, with a small dollop of the salsa verde. ","[Burgundy, Rioja, Barolo, Tempranillo]" 58046,"Strawberry-Rhubarb Tart 1 (8-ounce) sheet frozen puff pastry, thawed 1 tablespoon milk 2 cups strawberries, stemmed 1 cup sliced rhubarb (1 large rib, trimmed but not peeled) 1/4 cup sugar 1 teaspoon pure vanilla extract 2 tablespoons unsalted butter 1 tablespoon currant jelly 1 tablespoon very hot water Confectioners' sugar, for dusting Lightly sweetened whipped cream, for serving Instructions: Position a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Roll the pastry into a rectangle about 1/8-inch thick. Cut 2 (3/4-inch wide) strips from a long side. Cut remaining pastry into a 13 by 5-inch rectangle and place on the prepared baking sheet. Brush a 3/4-inch border down 1 long side with water and lay 1 narrow strip on top, pressing gently. Repeat on the other side. (The filling should be thick enough so you don't need pastry strips on the short sides of the tart to keep the filling from spilling out when the tart is assembled.) Trim any overhang, if necessary. Very lightly roll a pizza wheel along the inside of the strips to score halfway through the base. Brush the top of the strips with milk, taking care not to drip down the sides. Pierce the base all over with a fork, line it with a piece of aluminum foil that extends along the sides of the strips but not over, and weigh foil down with pie weights or dried beans. Use a paring knife to flute the outer edges of the tart by making small cuts an inch apart. Bake until set, about 15 minutes. Remove the foil and weights and bake until light golden brown, about 15 minutes more. Cool on a rack. Trim the strawberries' broad tops and put the trimmings in a small saucepan with the rhubarb, sugar, and vanilla extract. Simmer over medium heat, stirring frequently, until fruit is thick and jam-like, about 15 minutes. Add butter and puree with an immersion blender or in a food processor until smooth. Cool. Halve the remainder of the strawberries lengthwise. To assemble the tart: Spread cooked mixture in the shell. Arrange strawberries in shingled rows down length of the tart. For the glaze: Stir together jelly and hot water. Brush warm glaze over strawberries. Dust the sides lightly with confectioners' sugar, slice, and serve with whipped cream. Shop Smart: Buy strawberries of roughly the same size so that when they're \shingled\ on the tart, they fit together nicely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58047,"Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary 1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed Salt and freshly ground black pepper 1 tablespoon fennel seeds 2 to 3 large knobs butter Olive oil 8 cloves garlic, skin left on 1 handful fresh rosemary, leaves picked 4 bay leaves 1 fennel bulb, sliced 1/2 (750 ml) bottle Chardonnay Instructions: Preheat the oven to 400 degrees F (200 degrees C). With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered. In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden. Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58048,"Edible Gift Boxes 4 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/4 teaspoon baking soda 1/4 teaspoon fine salt 2 large eggs 2 teaspoons pure vanilla extract 3 sticks (24 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar 1/2 cup confectioners' sugar 1 pound (about 3 1/2 cups) confectioners' sugar, plus more for thickening 2 tablespoons meringue powder 1 teaspoon pure vanilla extract Instructions: For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the eggs and vanilla in a small bowl. Beat the butter, granulated sugar and confectioners' sugar together, in a large bowl, with an electric mixer on low speed. Once incorporated, increase the speed to medium, and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
Reduce the speed to low again and slowly pour in the egg mixture and beat until combined. Add the flour mixture, in 3 additions, increase the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters themselves as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes. Turn the dough out of the bowl and bring it together. Divide into 4 even pieces (about 11 ounces). Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight. To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment. Dust another sheet of parchment paper with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out into a square about 1/4-inch thick and chill until firm, about 20 minutes. Repeat with the remaining 3 pieces of dough. From 1 piece of rolled dough, measure and cut 6 panels for a box: two 4- by 4-inch squares for the top and bottom, two 4- by 2-inch rectangles for the long sides and two 3 3/4- by 2-inch rectangles for the slightly shorter sides. Arrange on the prepared baking sheets, cover and refrigerate. Repeat with the remaining 3 pieces of dough. If you find you can't get all the box parts from a piece then gather the scraps, reroll and cut panels from that.
Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 20 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes. Nice, straight sides make the boxes easier to assemble, so after cooling, use a fine kitchen rasp to file the edges until squared and straight. Meanwhile, make the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and the vanilla and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water, if needed). Remove 2 cups to thicken and transfer the rest into an airtight container with plastic wrap pressed on to the surface of the icing.
Thicken the royal icing: Thicken the 2 cups of the royal icing by beating in tablespoons of extra confectioners' sugar until the mixture is the consistency of caulk. Fit a pastry bag with a medium round tip and fill it with the thickened icing. Build the boxes: Put a 4- by 4-inch panel flat-side up on a work surface and pipe the thickened icing around the perimeter. Push a long edge of a 4- by 2-inch side panel into the icing on any side you'd like (make sure the golden top is facing out). You can use a can to help prop the panel up. Push the other 4- by 2-inch side panel directly opposite of the first. Now do the same with the remaining 3 3/4-inch by 2-inch side panels. Pipe more thickened royal icing up the 4 corners to help the side panels adhere to one another. Then pipe some around the top perimeter of the box. Let the boxes dry for 24 hours before adding the decorations. When dry, use a paring knife to trim off excess overflowing icing so the outside of the box has a clean finish. Decorate: Fit small round tips into piping bags. Divide the remaining royal icing into batches and color as desired. Fill bags with icing and pipe neat lines along the seams of the box first. Then go back and pipe little dots along the piped lines to create more interest. At this point, you can decorate the box and lid however you want. Do some pencil sketches on paper first to get an idea of what you might like. Then go for it. Let the icing dry thoroughly for at least 24 hours. Fill with treats of your choosing, tie with a ribbon and present. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58049,"The Red Bell 1/2 red bell pepper 4 fresh basil leaves
1 teaspoon simple syrup (equal parts sugar and water) 4 ounces gin Juice of 2 limes Ice, for shaking Small mint leaves, for garnish Instructions: Roughly chop the pepper. Muddle the peppers in a cocktail shaker until they begin to liquefy. Add in the basil and continue to muddle until you see juice from the peppers in the bottom of the shaker. Add the simple syrup, gin and lime juice. Fill the shaker halfway with ice and shake vigorously to chill. Strain into 2 chilled martini glasses. Garnish each drink with mint leaves and serve. ","[Gin, Martini, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1/2 pound) brie wheel 1/4 cup fig jam 8 slices prosciutto 1/4 cup chopped fresh herbs (such as thyme" 58050,"Hazelnut Fortune Cookies 1 egg white 1 teaspoon hazelnut extract 1-ounce hazelnut paste 1/4 cup sugar 1/4 cup all-purpose flour 3 tablespoons butter, melted but cooled 1 cup chocolate, melted 1/2 cup hazelnuts, chopped Instructions: Preheat oven to 375 degrees F. Lightly whip the egg white, hazelnut extract, hazelnut paste, and sugar. Sift the flour and mix into the egg white until smooth. Stir in the butter. Using a template 3 1/2-inch round, spread the batter on a sheet pan lined with a silpat. (If you don't have a template, you can drop 2 teaspoons of batter onto the sheet pan and spread evenly into a 3 1/2-inch circle.) Bake for approximately 5 minutes until the edges become brown. Remove from the oven. One at a time and working quickly, turn a cookie over, place a fortune in the center of the cookie. Draw opposite edges towards the center, slightly overlapping and then fold the ends downwards, in half. You can fold over the rim of a bowl. Cookies will crisp as they cool. When cool, coat the outer rim with melted chocolate and rolled in chopped hazelnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58051,"Low-Carb Buns 1 1/2 cups almond flour, plus more as needed 1 tablespoon baking powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1 1/2 cups shredded part-skim mozzarella
2 ounces cream cheese
1 large egg, beaten
1 teaspoon sesame seeds
Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Sift the almond flour, baking powder, paprika, onion powder and salt into a large microwave-safe bowl. Add the mozzarella and cream cheese and use your fingers to evenly distribute the cheeses. Microwave on high for 1 minute. Knead the mixture with your hands or stir with a rubber spatula briefly. Microwave again until the cheeses are melted and the dough looks smooth, 15 to 30 seconds more. Let stand until cool enough to handle, just a few minutes. Add all but 1 teaspoon of the egg to the dough and knead with your hands to incorporate. Sprinkle the dough with extra almond flour if it looks too sticky. Divide the dough into 4 equal pieces. Moisten your hands and form each piece into a slightly domed patty about 3 1/2 inches in diameter. Arrange on the prepared baking sheet, brush the tops lightly with the remaining egg and sprinkle with the sesame seeds. Bake until light golden brown all over, 12 to 16 minutes. Let cool on the baking sheet for 10 minutes, then carefully slice through the middles with a serrated knife. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 58052,"Jae Yook Gui (Seasoned Pork Barbecue 2 pounds (in 1 piece) 3 layer pork belly, sliced into long thin strips like bacon 1 tablespoon rice wine (or white wine if rice is unavailable) 1 teaspoon sugar 1 medium onion, sliced thinly (1/2 cup) 3 cloves garlic, sliced thinly 1-inch fresh ginger, sliced thinly 2 scallions, sliced thinly 1 tablespoon hot red chili powder (gochu garu) 1/2 teaspoon toasted sesame seeds, crushed 1 sweet red pepper, halved, seeded and cut into 8 equal pieces 1 tablespoon korean sesame oil 2 tablespoons soy sauce 1/2 teaspoon white pepper Instructions: Put the pork slices in a large mixing bowl. Add the wine and sugar and mix well. Add the onion, garlic, ginger, scallions, chili powder, sesame seeds, sweet pepper, sesame oil, soy sauce, and white pepper. Mix everything together and let the mixture stand at room temperature for 1 hour. Ideally, one should broil the pork slices over charcoal but in the absence of that, a gas or electric broiler will do. Barbecue for several minutes until either medium or well done. Serve with rice. Suggested drink: OB Beer, Jin Ro Beer, Cloudy Sake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 58053,"Steak Fajitas with Fresh Guacamole 1/4 cup soy sauce 1/4 cup red wine vinegar 2 tablespoons light corn syrup 1/2 teaspoon hot sauce or more to taste 1/4 teaspoon ground black pepper, plus more for seasoning 12 ounces leftover flank steak slices 1 green bell pepper, seeded and cut into thin strips 1 red bell pepper, seeded and cut into thin strips 1 onion, halved and thinly sliced 8 tortillas 2 ripe Hass avocados, peeled and pitted 1/2 cup diced canned tomato 2 cloves garlic, minced 1 large or 2 small limes, juiced 2 tablespoons torn or chopped fresh cilantro leaves Salt Instructions: In a shallow dish, whisk together soy sauce, vinegar, corn syrup, hot sauce, and pepper. Add steak, bell peppers and onion and toss to coat. Cook immediately or cover with plastic wrap and refrigerate up to 24 hours. Set a large nonstick skillet or stove-top grill pan over medium heat. Spray with cooking spray and add steak and vegetables, with the marinade. Saute 5 to 7 minutes, until vegetables are tender-crisp. Transfer mixture to a serving platter. Meanwhile, warm tortillas in the microwave or according to package directions. To make the guacamole, in a zip-top bag or medium bowl, mash avocado lightly. Then add tomato, garlic, lime juice and cilantro and combine. Season, to taste, with salt and black pepper. Serve fajitas with guacamole on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 58054,"Boneless Barbecue Riblets 1 rack baby back ribs, brushed with oil Peanut Butter Barbecue Sauce, recipe follows 1/2 cup smoky ketchup 1/2 cup steak sauce 1/4 cup beer 1/4 teaspoon cayenne pepper 3 tablespoons peanut butter, any kind 1 tablespoon minced chives 1 tablespoon minced red peppers Instructions: Season the ribs with a mixture of chili powder, toasted cumin and beer. Wrap the ribs in foil and steam in a steamer for 1 hour or roast in a 250 degree F. oven in a pan with moisture for 2 hours until tender and moist. Coat the ribs with barbecue sauce then slow grill over low heat face down. Coat the backside of the ribs with barbecue sauce. Heat for 5 to 10 minutes to caramelize the outside of the ribs and heat them through. Remove the ribs from the grill and cut the meat away from the bone between the ribs. In a bowl whisk together the ketchup and steak sauce. Whisk in the beer, then the cayenne. Add the peanut butter a tablespoon at a time, whisking until the mixture is smooth. Add the chives and peppers and stir. Grits Cake with Barbecue Riblets: Cut the grits cake mixture into the desired shape using a cookie cutter. Dredge them in flour and reshape. Saute the cakes in an olive oil and butter mixture until crispy on both sides. Place 3 slices of the rib meat over the grits cake and drizzle with extra barbecue sauce. ","[Zinfandel, Merlot, Syrah, Malbec]" 58055,"Herb Crab Salad Maki-Sushi 1/2 tablespoon honey 1/2 tablespoon Dijon mustard 1/2 lemon, juiced 1/2 tablespoon canola oil 1/2 pound fresh picked crab 1/4 cup chopped cilantro 1/4 cup chopped flat leaf parsley 1/4 cup basil chiffonade 1 shallot, minced Salt and white pepper to taste 4 sheets of yaki-nori Instructions: In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab, herbs and minced shallot. Season with salt and pepper and check flavor. Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4 inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58056,"Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce 2 grilled red bell peppers, peeled, seeded and chopped or 4 piquillo peppers, drained and chopped 3/4 cup aged sherry vinegar 3 tablespoons Dijon mustard 1 tablespoon prepared horseradish, drained 2 tablespoons honey 1 tablespoon molasses 2 teaspoons Worcestershire sauce 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 tablespoons Spanish paprika 1 tablespoon ancho chili powder 1 tablespoon mustard seeds, ground 1 tablespoon fennel seeds, ground 2 teaspoons kosher salt 1 teaspoon coarsely ground black pepper 4 (12-ounce) boneless rib-eye or NY Strip or filet mignon Olive oil Salt and freshly ground black pepper Instructions: Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth, watching for steak sauce consistency. Can be made 1 day in advance and refrigerated. Whisk together the paprika, ancho chili powder, mustard, fennel, salt and pepper in a small bowl until combined. Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered at room temperature. Preheat grill to high. Brush the steaks on both sides with oil and season liberally with salt and black pepper. Rub 1 side of each steak with 1 tablespoon of the rub. Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steak over and continue grilling 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), medium-well doneness (150 degrees F). Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with the Sherry Vinegar Steak Sauce on the side. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 58057,"Chicken Tandoori 8 medium-sized chicken thighs 1 cup plain yogurt 5 medium garlic cloves, peeled 1/4 cup coarsely chopped fresh ginger root 1 teaspoon ground coriander 1 teaspoon garam masala 1/2 teaspoon ground cumin 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon Indian chili powder 1/4 teaspoon ground cardamon 1/4 teaspoon ground fenugreek 1 medium-large onion 2 tablespoons butter 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon garam masala 1/2 teaspoon Indian chili powder 1 cinnamon stick 1 tablespoon tomato paste 1 cup chicken broth Instructions: Remove the bones from the chicken thighs. For the marinade: Place the yogurt and the and the next ten ingredients in the bowl of a food processor. Process for about 1 minute or until you have a smooth puree. Place the chicken thighs in a large bowl, cover with the marinade, and marinate, refrigerated, for 24 hours. When ready to cook, remove the chicken from the marinade and pat completely dry with towels. Begin grilling the chicken. Place the pieces over a medium-high charcoal fire and cook for about 5 minutes per side. They are done when they're just past a rosy tinge at the center. Keep warm. For the sauce: Puree 1 medium large onion (along with a little water) in a food processor. Melt 2 tablespoons. butter in a saucepan. Over medium heat, add onion puree and cook for 4-5 minutes. Add 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon garam masala, 1/2 teaspoon Indian chili powder, and 1 cinnamon stick. Blend. Add 1 tablespoon tomato paste and 1 cup chicken broth. Simmer for 1 1/2 hours. Add 1 tablespoon tandoori marinade and cook gently for 5 minutes. When ready to serve, strain over chicken tandoori. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gavi]" 58058,"Parmesan-Paprika Popcorn 1/4 cup grated parmesan cheese (3/4 ounce) 2 teaspoons paprika Kosher salt and freshly ground pepper 1 tablespoon canola oil 1/4 cup popcorn kernels Instructions: Mix the parmesan, paprika, 1/8 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Heat the canola oil and 3 popcorn kernels in a medium saucepan over medium-high heat. When 1 or 2 of the kernels pop, reduce the heat to medium and add the remaining kernels. Cover and cook, shaking the pan occasionally, until the popping subsides, about 2 minutes. Transfer the popcorn to a large bowl, sprinkle with the parmesan mixture and toss. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58059,"\Fritto Misto\ Mixed Fried Seafood with Tartar Sauce 1 cup mayonnaise 2 tablespoons finely chopped dill pickle plus 1 tablespoon brine 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 2 teaspoons chopped capers plus 1 tablespoon brine 1 teaspoon hot sauce, such as Tabasco 1 large clove garlic, minced 4 stems fresh tarragon, finely chopped (stems and all) Stems from 2 fresh basil sprigs (reserve the leaves for frying), finely chopped Zest and juice from 2 limes Kosher salt and freshly ground black pepper 2 cups all-purpose flour, plus extra as needed 1 cup beer, such as Heineken 1 cup sparkling water One 2-ounce shot vodka 1 teaspoon paprika 1 teaspoon baking soda 1 quart canola oil 2 medium fresh squid, uncleaned 1 cup fresh basil leaves (about 2 sprigs) Kosher salt 1/2 large lemon, very thinly sliced on a mandoline 6 shrimp (16/20-size), peeled and deveined Instructions: For the tartar sauce: Whisk together the mayonnaise, dill pickle and brine, Worcestershire, mustard, capers and brine, hot sauce, garlic, tarragon, basil stems and lime zest and juice in a medium bowl. Taste and season with salt and pepper. Set aside some in a ramekin. For the batter: Whisk together the flour, beer, sparkling water, vodka, paprika and baking soda in a medium bowl. For the frying: Heat the oil in a large heavy-bottomed pot fitted with a thermometer until it reaches 350 degrees F. Line a sheet tray with a cooling rack and set aside. Place each whole squid on a flat surface and run your knife gently down the length of the outside. Peel off the outer layer of skin and remove the piece of cartilage and anything inside the tube of the squid. Cut the tentacles from the body (below the eyes) and remove the sharp beak (which feels like a small gumball) in the center of each set of tentacles. Cut into 1/8-inch rounds. Dry the rings and tentacles on a sheet tray lined with paper towels. Fry the basil leaves until crispy, 30 seconds to 1 minute. Remove from the oil, letting the excess drain off, and place on the cooling rack. Season with salt immediately. Fry the lemon slices until crispy, 1 to 2 minutes. Drain the excess oil, then place on paper towels and season immediately. Transfer the lemons and basil to a bowl. Replace the paper towels for the next batch. Place a hand strainer in the batter (to easily find pieces) and sprinkle the squid with salt. Starting with the tentacles, fully coat in the batter, then drop into the hot oil. Fry until crispy, 2 to 3 minutes. Drain and salt. Repeat with the rings. Bring the oil back to 350 degrees F and dip the shrimp in the batter. Drop in small batches into the hot oil. Fry, turning on both sides with a slotted metal spoon until crispy, 1 to 2 minutes. Drain and salt. Transfer the tartar sauce ramekin to a medium serving bowl and arrange the fried lemons, basil leaves, squid and shrimp around it. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58060,"Serrano cl-Rubbed Roast Chicken 2 4-to-5-pound chickens, rinsed, patted dry and quartered 1 12-ounce bottle beer, preferably amber ale 1/2 cup sherry or apple cider vinegar Extra-virgin olive oil, for brushing 5 cloves garlic 2 tablespoons chopped fresh oregano 2 tablespoons extra-virgin olive oil 1 serrano cl, seeded 1 teaspoon cumin seeds 1/2 teaspoon paprika Kosher salt and freshly ground pepper Instructions: Marinate the chicken: Put the chicken in a large zip-top bag with the beer and vinegar. Seal and refrigerate at least 6 hours or overnight. Make the spice rub: Pulse the garlic, oregano, olive oil, serrano cl, cumin seeds, paprika, 2 teaspoons salt and 1 teaspoon pepper in a mini food processor to make a paste. (If you don't have a mini food processor, finely chop the garlic, oregano and cl, then whisk in the spices and olive oil.) Remove the chicken from the marinade and pat dry with paper towels. Rub all over and under the skin with the spice rub, put on a rack set on a rimmed baking sheet and let sit at room temperature 30 minutes. Preheat the oven to 350 degrees F. Brush the chicken lightly with olive oil and roast until slightly golden, 30 minutes. Increase the oven temperature to 450 degrees F and continue roasting until the chicken skin is golden brown and crisp and a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 more minutes. Remove the chicken from the oven, brush the skin with the pan drippings and let rest 10 minutes. Transfer to a platter and season with salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 58061,"Homemade Breakfast Sausage 2 pounds ground pork 2 tablespoons dark brown sugar
2 teaspoons rubbed sage
2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
Pinch crushed red pepper flakes
2 tablespoons unsalted butter
Serving suggestion: eggs or pancakes Instructions: Place the pork in a large bowl and add the brown sugar, sage, salt, garlic powder, smoked paprika, black pepper and red pepper flakes. Mix well using your hands. Form patties from heaping 1/4 cups of the mixture, about 1/3-inch thick. Melt the butter in a large cast-iron skillet over medium-high heat. Cook the sausage patties in two batches until the internal temperature reaches 160 degrees F, about 5 minutes per side. Serve warm with eggs or pancakes. (See Cook's Note.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58062,"Grilled Salmon and Polenta 3 cups grape tomatoes 2 tablespoons extra-virgin olive oil, plus more for the grill 3 cloves garlic, finely grated Kosher salt and freshly ground pepper 1/2 teaspoon chopped fresh thyme, plus 3 sprigs 1/4 cup dry white wine
1 17- to 18-ounce tube polenta, cut into 12 rounds 4 6-ounce skin-on center-cut salmon fillets, preferably wild 1 tablespoon chopped fresh chives Instructions: Preheat a grill to medium high. Toss the tomatoes with 1 tablespoon olive oil, the garlic, 3/4 teaspoon salt and a few grinds of pepper on a large piece of foil. Add the thyme sprigs and bring up the edges of the foil slightly. Pour in the wine and fold the edges together to form a packet; set aside. Brush both sides of the polenta rounds with the remaining 1 tablespoon olive oil; season with salt and pepper. Season the salmon with the chopped thyme, salt and pepper. Oil the grill grates. Grill the foil packet until the tomatoes are soft, 10 to 12 minutes. Meanwhile, grill the polenta and the salmon skin-side down, 3 to 4 minutes; flip and grill until well marked and the salmon is just cooked through, 3 to 4 more minutes. Divide the salmon and polenta among plates. Spoon the tomatoes and juices over the top. Sprinkle with the chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58063,"Crab and Callaloo 1 bunch dasheen leaves* or spinach 2 tablespoons vegetable oil, optional 2 medium crabs, meat only 12 okra, sliced 1 pig's tail 1 bunch green onions, chopped 2 medium onions, chopped 2 sprigs fresh thyme, leaves chopped 1 clove garlic, chopped 1 Scotch bonnet pepper, whole Instructions: Strip the stalks from the dasheen leaves and wash and dry the leaves. Cut leaves into fine pieces. Set aside. Heat oil, if using, in a large pot over medium-high heat, and then add crab meat, okra, pig's tail, green onions, onions, thyme, and garlic. Saute for 3 to 4 minutes. Place whole hot pepper in pot, then add 2 cups of boiling water and bring to a boil. Reduce the heat and simmer for about 1 hour, or until all ingredients are tender. Remove hot pepper. Whisk in the dasheen leaves until well blended. Serve with rice, potatoes or boiled dasheen root. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58064,"Sweet Apple Pops 2 cups unfiltered apple juice
1/4 cup dark brown sugar, packed
2 tablespoons fresh lemon juice (from 1 small lemon)
1/8 teaspoon kosher salt
3 whole allspice berries
1 cinnamon stick, halved
One 1/2-inch piece fresh ginger, peeled and chopped
Instructions: In a medium saucepan, bring the apple juice, sugar, lemon juice, salt, ginger, cinnamon stick and allspice berries to a boil over medium heat. Remove the pan from the heat and let the mixture stand for 15 minutes. Strain the mixture into a large measuring cup. Pour the mixture into ice pop molds. Insert the stick/cover tops and freeze until solid, about 6 hours. Run cold water over the sides of the molds to loosen the ice pops and serve immediately ","[Chardonnay, Riesling, Moscato, Gewrztraminer]" 58065,"Shole Zard 1 cup short- or medium-grain rice (see Cook's Note) 1/2 teaspoon ground saffron 2 cups sugar 4 tablespoons unsalted butter 3 green cardamom pods 1/4 cup rosewater Ground cinnamon, for sprinkling Slivered or crushed almonds, for sprinkling, optional Slivered or crushed pistachios, for sprinkling, optional Edible dried rose petals, for sprinkling, optional Instructions: Rinse the rice 5 to 8 times to get rid of the excess starch. Set it aside. Bring 8 cups water to a boil in a large pot. Add the rice and cook over medium heat until fully cooked and mushy, 45 minutes to 1 hour, adding more water if needed. The consistency should be thicker than soup, but not too thick. Meanwhile, sprinkle the ground saffron on 2 cubes of ice in a small bowl or glass and let the ice melt. This will be your bloomed saffron. Once the rice is cooked and mushy, add the sugar and butter and cook stirring occasionally, until the sugar is completely dissolved, about 10 minutes. Add the bloomed saffron and the cardamom pods. Lower the heat and let it simmer, stirring occasionally, until the saffron and cardamom flavor have seasoned the rice, about 15 minutes. Remove the cardamom pods from the rice pudding and stir in the rosewater. Cook for another 5 minutes. Remove from the heat and let the shole zard sit until it\u2019s no longer piping hot, about 10 minutes. Divide the rice pudding among 6 serving bowls, let cool to room temperature and then refrigerate until completely chilled, at least 1 hour and up to 3 days. Before serving, top each bowl with a pinch of cinnamon and some slivered almonds, pistachios and rose petals if using. Shole zard can be served cold from the refrigerator or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 58066,"Tst 1 chopped onion 2 tomatoes 4 grreen chillies Instructions: Peel off the skin. Boil it. Chilli mix Add all chillies & grind it. ","[Rioja, Tempranillo, Garnacha]" 58067,"Ham and Cheese Quiche 2 red potatoes, cubed 1 tablespoon dried rosemary 1 cup cubed ham 1 (8 or 9-inch) premade pie shell in foil pan 1 cup shredded Colby and Monterey jack cheese blend (recommended: Kraft) 3 eggs 1 cup milk 1 teaspoon all-purpose seasoning (recommended: McCormick) Instructions: Preheat oven to 400 degrees F. Place potatoes and rosemary in a microwaveable dish. Cover with a damp paper towel and microwave for 2 minutes, until almost cooked through. Cover the bottom of the premade pie shell with potatoes, ham, and cheese. Place on a cookie sheet and set aside. In a medium bowl, whisk together eggs, milk, and seasoning and pour into the pie shell. Place quiche into preheated oven for 35 to 40 minutes or until eggs have set. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58068,"Smoky Bacon-Wrapped Jalape?o Poppers 4 ounces cream cheese, at room temperature 1/2 cup shredded smoked Gouda (about 2 ounces)
1/2 cup shredded mild Cheddar (about 2 ounces)
2 teaspoons finely chopped chives
1 teaspoon lime zest 1 1/2 teaspoons lime juice 1/4 teaspoon kosher salt
Pinch freshly ground black pepper
8 jalape?os, halved lengthwise, seeds removed
8 slices bacon, halved crosswise
Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with foil. Add the cream cheese, smoked Gouda, Cheddar, chives, lime zest, lime juice, salt and pepper to a medium bowl. Mix thoroughly until evenly combined. Divide the cream cheese mixture between the jalape?o halves, pressing to fill all the way to the top edge. Wrap a piece of bacon around each stuffed jalape?o so the ends of the bacon lie underneath. Place the wrapped jalape?os, stuffed-side up, on the prepared baking sheet. Bake until the bacon is crispy and the cheese mixture is just beginning to bubble out from the top and bottom of the jalape?os, 16 to 18 minutes. Remove from the oven and let cool 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 58069,"Chickpea Poppers Nonstick cooking spray 2 cans (15 ounces each) chickpeas, rinsed and drained 2 tablespoons olive oil 1 1/2 teaspoons kosher or coarse salt, or more to taste Instructions: Preheat the oven to 375 degrees F. Lightly spray a rimmed baking sheet with nonstick cooking spray.
Pat the chickpeas dry with a clean dish towel or a few paper towels. Toss the chickpeas on the baking sheet with the olive oil and salt.
Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly and crisp up as they cool, so do not overbake them or they will get too tough and hard. Taste for seasoning, adding more salt as necessary. Serve the chickpeas warm or at room temperature. Photograph by Todd Coleman/The Mom 100 Cookbook ","[Sauvignon Blanc, Vermentino, Grner Veltliner, Albari?o]" 58070,"Tequila Bumblebee 1 tablespoon honey 1 tablespoon kosher salt 1/4 teaspoon cayenne pepper 2 ounces tequila 1 1/2 ounces lime juice, plus a slice of lime 1 1/2 ounces Honey Syrup, recipe follows Dash Angostura bitters 1/2 cup honey Instructions: Put the honey on a small plate. Combine the salt and cayenne pepper on a second small plate. Dip the rim of a rocks glass into the honey and let any excess drip off. Dip into the salt and cayenne mixture to rim the glass. Set aside. In a cocktail shaker filled with ice, combine the tequila, lime juice, Honey Syrup and bitters. Shake, then pour the contents of the shaker into the rimmed rocks glass. Garnish with a slice of lime.
Combine the honey and 1/2 cup water in a small pot and stir together. Bring to a simmer over medium heat, then remove from the heat and let cool completely. ","[Tequila, Mezcal, Cava, Moscato]" 58071,"Fish Consomme with Shrimp Dumplings and Edamame 1 large white onion, minced 1/2 cup minced lemon grass, packed 2 large stalks celery, well scrubbed and minced 1 large leek, soaked several times in salt water to remove grit, minced 1-ounce fresh ginger root, covering scraped off with the tip of a spoon and minced 3/4 pound lean fish scraps and shrimp shells 3 egg whites 2 quarts fish stock, chilled 1 lemon, juiced 1 pound edamame (immature soybeans in their pods) 1 pound (31-40) shrimp, deveined, shells and tails removed, and all other black veins removed 8 egg whites 3 scallions, white and tender green parts only, sliced Salt and freshly ground black pepper Instructions: To make the \white\ mirepoix, mix the onion, lemon grass, celery, and leek and refrigerate until cold, at least 4 hours, preferably overnight. (In combination with the fish and egg whites, the mirepoix will form the clarification to make the consomme crystal clear. This combination of ingredients will form what is referred to as a raft that essentially coagulates as the consomme clarifies.) Mix the chilled mirepoix, ginger root, fish scraps, shrimp shells, and egg white and add to a stockpot. Pour in the chilled fish stock. Add the lemon juice. Bring to a simmer (just below a boil in classical cooking) over low heat, stirring frequently so that the clarification ingredients remain free floating. Please note that the heat must be kept at a simmer, low enough so that the raft which is forming does not break apart from the action of cooking and high enough to cook out the impurities so that they can be collected in the raft. Once the raft forms and rises to the surface, cease stirring. However, gather some broth from the edge of the pot and baste the raft to keep it from breaking apart. After 60 to 90 minutes at the correct simmer, the raft will begin to sink, at which point the consomme is finished. For the edamame, add soybeans in their pods to a pot and cover with water. Boil until tender, about 10 minutes. Drain and set aside until cool enough to handle. Remove soybeans from their pods and set aside until needed. In a food processor blend shrimp, egg whites, scallions, salt and pepper to a paste. Spoon some of this mixture into a pastry bag with a 1/2-inch plain tip. Pipe tiny dumplings into the consomme and poach. Spoon 1/4 cup edamame into bowls, and ladle soup over. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58072,"Marbleized Almond Pound Cake Butter and flour for loaf pans 1 1/2 sticks softened unsalted butter, at room temperature 1 2/3 cups sugar 1/2 cup almond paste 5 egg yolks 1 teaspoon vanilla 12 large egg whites Pinch salt 3 cups sifted flour 3 ounces semi-sweet chocolate, melted Instructions: Butter and flour 2 (9 x 5 x 3-inch) loaf pans and set aside. Preheat the oven to 350 degrees. With an electric mixer cream the butter with 1/4 cup of the sugar and beat until it looks light and fluffy. Add the almond paste a bit at a time and continue to beat until the mixture looks light and fluffy. Add the yolks, 1 at a time, beating well after each addition, then beat in the vanilla. Beat the egg whites with a pinch of salt until soft peaks form. Add the remaining sugar, a tablespoonful at a time, until the egg whites are stiff but not dry. Fold one quarter of the beaten whites into the butter/almond paste mixture, then fold that lightened mixture back into the remaining egg whites, sprinkling and adding in flour as you fold. Add melted chocolate, cutting through the batter with rubber spatula to marble the batter. Pour the batter into the prepared loaf pans and bake for 1 hour and 15 minutes or until a cake tester comes out clean when inserted in the middle of the cake; the cakes should be golden brown and pull away from sides of the pan. Let them set in the loaf pans for 15 minutes. Run a sharp knife around the edges and loosen the cakes onto a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 58073,"Honey Cornbread Muffins 1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 1/2 cup granulated sugar 1 teaspoon salt 1 cup whole milk 2 large eggs 1/2 stick butter, melted 1/4 cup honey Instructions: Preheat oven to 400 degrees F. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed. Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 58074,"Spicy Eggplant 2 tablespoons chicken broth 1 tablespoon hoisin sauce 1 tablespoon soy sauce 2 teaspoons Chinese black vinegar 2 teaspoons plum sauce 4 Chinese eggplants (about 1 pound), stems removed Vegetable oil, for deep-frying 2 teaspoons minced garlic 1 teaspoon minced ginger 4 dried whole cl peppers 2 green onions, cut into 2-inch lengths 1/4 pound ground pork Chopped cilantro leaves or sliced green onions Instructions: Combine sauce ingredients in a small bowl; mix well. With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces. Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees F. Deep-fry the eggplant batches until golden brown, about 3 minutes. Remove with a slotted spoon and drain well on paper towels. Place wok over a high heat until hot. Add 1 tablespoon of deep-frying oil and swirl to coat the sides. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly. Add the sauce and bring to a simmer. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with cilantro or green onions. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 58075,"Grilled Chicken with Charred Lemon and Heirloom Tomatoes 1 1/4 cups extra-virgin olive oil, plus more for brushing 1 tablespoon Worcestershire sauce 1 to 2 pinches crushed red pepper flakes 2 medium onions, sliced into 1/2-inch-thick rounds 2 bunches scallions, roots trimmed 1 lemon, sliced 2 whole chickens, 2 1/2 to 3 pounds each, cut into 8 pieces Salt and freshly ground black pepper Salt and freshly ground black pepper
1/2 cup chopped fresh parsley 1 tablespoon red wine vinegar 2 to 3 anchovies, well rinsed, finely chopped, optional 4 to 6 slices ciabatta bread 6 to 8 medium very ripe heirloom tomatoes or juicy beefsteak tomatoes, cut into wedges Instructions: Combine 1 cup of the olive oil, the Worcestershire, red pepper flakes, onions, scallions and lemons in a large bowl or large zip-top bag. Add the chicken pieces and toss to coat. Marinate in the refrigerator for at least a few hours.
Prepare the coals on an outdoor grill to medium hot or heat a gas grill. If using coals, bank them to one side of the grill so that one side is hot and the other less so.
Remove the chicken and vegetables from the marinade and transfer to 2 baking sheets. Discard the marinade. Sprinkle the chicken pieces well with salt and pepper and then place the chicken, onions, scallions and lemons onto the grill. You may lose some scallions or lemons, but hopefully most won't fall through the grates!
Put the cover on the grill to increase the heat and cook the hell out of the chicken. The grill will smoke like crazy, but try to resist opening the lid for 7 minutes or so. Open the lid, flip the chicken and continue cooking, mostly covered, until the chicken is cooked through, about 35 minutes total. If the chicken, lemon and onions are getting too charred, reduce the heat or move them to a cooler part of the grill, flipping as needed. Remove from the grill and let rest for 5 to 10 minutes before serving. Meanwhile, mix together the remaining 1/4 cup olive oil, the parsley, vinegar and anchovies, if using.
To serve, brush the bread with olive oil and grill on both sides. Divide the chicken, lemon, scallions and onions among serving plates. Place the tomato wedges alongside and drizzle with the vinaigrette. Serve with the grilled bread. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 58076,"Pancetta and Onion Pizza 5 ounces slab bacon or pancetta, finely diced (about 1 cup) 1 1/2 pounds prepared pizza dough or homemade, recipe follows All-purpose flour Kosher salt Olive oil, for drizzling 1 1/4 cups prepared pizza tomato sauce or homemade, recipe follows 1 1/2 cups shredded mozzarella (about 5 ounces) 1/2 leek (white and light green parts only) or white onion, very thinly sliced 1 clove garlic, minced 1/2 cup freshly grated Parmesan or Pecorino Romano cheese (about 1 ounce) 12 fresh basil leaves Crushed red pepper flakes, optional 1 cup warm water (about 105 degrees F) 2 teaspoons sugar 1 (.25-ounce) packet active dry yeast, about 2 1/4 teaspoons 1 tablespoon extra-virgin olive oil, plus extra for brushing 3 cups all-purpose flour, plus more as necessary 1 teaspoon fine salt 2 tablespoons extra-virgin olive oil 1 clove garlic, minced 1 (28-ounce) can San Marzano tomatoes 4 to 6 fresh basil leaves Kosher salt Instructions:

1. Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes. Heat a small skillet over medium heat, add the pancetta or bacon, cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
2. Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch disk on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt. Slip the dough onto the preheated stone and cook until just set, about 4 minutes.
3. Using the peel, remove the dough from the oven and top with about half the sauce and toppings - bacon, mozzarella, leek, and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more. Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings.
   Nutrition Information (per serving-analysis done for 8): Calories: 370 Total Fat: 16 grams Saturated Fat: 6 grams Total Carbohydrates: 41 grams Protein: 14 grams Sodium: 1022 milligrams Cholesterol: 30.5 milligrams Fiber: 2 grams
4. Whisk water and sugar in a bowl and scatter the yeast over the top. Set aside until foamy, about 10 minutes. Stir in olive oil.
5. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the liquid to make a rough, shaggy dough. Turn out onto a lightly-floured work surface and knead until smooth and elastic, about 5 minutes. If the dough seems wet, add just enough flour to prevent sticking.
6. Brush a large bowl with olive oil. Form the dough into a ball, rotate it around the bowl to coat and place it seam-side down in the bowl. Cover the bowl tightly with plastic wrap. Set aside at room temperature, until doubled, about 1 1/2 hours. Or cover and refrigerate overnight. If refrigerating bring to room temperature about 30 minutes before forming. Yield: Makes 1 1/2 pounds of dough, enough for 2 (12 inch) pies
7. Heat the olive oil in a medium saucepan over medium-high heat. Add the garlic and cook until golden but not dark brown, about 20 seconds. Using your hands, crush the tomatoes and add them to the pot along with 1/2 cup water, basil, and season with salt. Bring to a boil, reduce heat to medium-low and simmer until the sauce thickens, about 15 minutes. Serve. Yield: Makes about 3 cups ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 58077,"Oatmeal Cookies with Chocolate Chips and Honey-Roasted Peanuts 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 cup all-purpose flour 1 cup rolled oats 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 3/4 cup semisweet chocolate chips 1/2 cup honey-roasted peanuts Instructions: Line 2 baking sheets with parchment paper. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and peanuts. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 58078,"Grilled Orange Boulevardier Cooking spray, for greasing the grill or grill pan 6 orange slices
4 ounces bourbon
4 ounces vermouth, such as Carpano Antica 4 ounces Campari
Instructions: Preheat a grill or a grill pan over medium heat. Lightly spray the grill rack with the cooking spray. If using a grill pan, heat the pan on medium heat and when hot, spray it lightly with the cooking spray. Place the orange slices on the grill or grill pan. Cook, turning the slices once, until both sides have grill marks, about 2 minutes per side. Remove the orange from the heat and chop 2 of the slices. Set aside. Combine the bourbon, vermouth, Campari and the chopped grilled orange slices in a cocktail shaker with ice and shake well. Fill rocks glasses half way with ice and stir until chilled, about 30 seconds. Strain cocktail mixture into glasses and garnish each with a grilled orange slice. ","[Bourbon, Vermouth, Campari]" 58079,"Spicy Rub with Vegetables and Fruit 1 (16-ounce) package frozen edamame (soy beans) Sea salt Ancho chili powder, regular chili powder, or cayenne pepper 1 medium jicama Lime wedges 2 fresh mangoes Instructions: For the edamame: Bring a medium pot of water to a boil over high heat. Carefully dump in the edamame, cover, and boil until the edamame are cooked through, about 5 minutes. Drain and put them into a serving bowl. Sprinkle over some sea salt and chili powder; serve immediately. For the jicama: Peel and cut the jicama into French fry size pieces. Put them into a bowl and sprinkle on some chili powder. Squeeze over some lime juice and mix well; serve immediately. For the mango: Peel and cut the mango into chunks. Put them into a bowl and sprinkle on some chili powder. Squeeze over some lime juice and mix well; serve immediately. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 58080,"Rio Grande Fritter Cakes 1 package corn muffin mix (recommended: Jiffy mix) 1 egg 2 tablespoons vegetable oil, plus some for frying 3/4 cup milk 1 Anaheim or poblano cl pepper, seeded and very thinly sliced 1 cup frozen corn kernels 1 cup shredded Cheddar Salt Instructions: Combine dry mix with egg, 2 tablespoons oil and milk to make batter then stir in the cl peppers, corn and Cheddar. Heat a thin layer of vegetable oil in a large skillet and cook 6 small cakes, 3 inches each, at a time for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side, until evenly deep golden in color. Transfer to a towel lined plate and salt the fritter cakes. Repeat, adding and heating a little additional oil for the second batch. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 58081,"Spicy Pimento Cheese Spread 10 ounces cream cheese, softened 3/4 cup mayonnaise
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon celery seed
1 cup pickled jalapenos, chopped
6 ounces piquillo pepper, chopped (regular pimentos can be substituted)
5 cups shredded Cheddar (approximately 1 1/4 pounds) 1 to 2 tablespoons Sriracha
Instructions: Combine the cream cheese, mayonnaise, garlic powder, onion powder and celery seed. Mix in the pickled jalapenos, piquillo peppers and grated Cheddar. Add the Sriracha and combine. Taste and add more mayonnaise and Sriracha, if necessary. Chill before serving. ","[Rioja, Tempranillo, Garnacha, Barbera]" 58082,"Southern Cornbread Dressed-Up Chicken 4 strips thick-sliced bacon 2 large onions, thinly sliced Kosher salt and freshly ground pepper 1 cup crumbled prepared cornbread 2 cups baby spinach 1 cup grated sharp cheddar cheese 1/4 cup pecan pieces 2 cloves garlic, minced 2 tablespoons dijon mustard 1/4 teaspoon freshly grated nutmeg 2 chicken halves, backbone removed (about 1 1/2 pounds each) 2 tablespoons unsalted butter, melted 1 tablespoon honey Instructions: Preheat the oven to 375 degrees. Cook the bacon in a large ovenproof skillet over medium heat until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Add the onions to the pan with 1 teaspoon salt and some pepper; cook over low heat until tender, about 5 minutes, scraping up the browned bits with a wooden spoon. Set the skillet aside. Combine the cornbread, spinach, cheese, pecans, garlic, 1 tablespoon of the mustard, 1/2 teaspoon salt and the nutmeg in a medium bowl. Crumble in the bacon and toss gently. Stuff the mixture between the skin and flesh of each chicken half, making sure to cover the breast and thigh. Place the chicken halves skin-side up on top of the onions in the skillet. Combine the butter and honey in a bowl and brush all over the chicken; season with salt. Roast in the oven until a thermometer inserted in the thigh registers 165, about 50 minutes. Transfer the chicken to a cutting board; let rest for 10 minutes. Whisk the remaining 1 tablespoon mustard into the onion mixture and set aside. Carve each chicken half and serve on a platter with the onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58083,"Creamy Corn and Spinach Enchiladas 2 tablespoons vegetable oil 1 large onion, chopped (about 1 cup) 2 1/2 cups shredded rotisserie chicken, pulled apart by hand 1 (4-ounce) can diced mild green chiles 2 teaspoons chili powder 1 (14 3/4-ounce) can cream-style corn 1 (10-ounce) box frozen creamed spinach, thawed 1/2 cup light sour cream 1 cup already shredded Monterey jack cheese (4 ounces) 1/2 teaspoon salt 12 super size corn tortillas (each about 6 1/2-inches across) 3/4 cup green taco sauce or salsa verde (not chunky) 1/2 cup light sour cream Shredded Monterey jack cheese, to taste 1/2 cup finely chopped cilantro leaves Instructions: Position a rack in the bottom third of the oven and preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spray. To make the filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until it is clear, about 4 minutes. Add the chicken, chiles and chili powder, and cook for 2 minutes, stirring constantly. Remove from the heat and stir in the corn, spinach, sour cream, cheese, and salt. Place a stack of 6 tortillas between damp paper towels and microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute. Cover with a cloth towel to keep warm. Remove 1 tortilla at a time, keeping the other tortillas covered, and place a rounded 1/3 cup of the filling down to the center. Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch. Repeat with the remaining tortillas. Cover the pan tightly with foil and bake until the enchiladas are hot, about 30 minutes. To make the sauce: Meanwhile, stir the taco sauce and sour cream together in a small bowl. Uncover the pan and spread the sauce over the hot enchiladas. Sprinkle cheese and cilantro over the top. Return to the oven, uncovered, and bake until the cheese melts and the sauce is bubbly, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 58084,"The Best Baked Mostaccioli 1 tablespoon olive oil, plus more for greasing the baking dish 1 small yellow onion, finely chopped Kosher salt and freshly ground black pepper 1/2 pound ground beef, 80/20 1/2 pound sweet Italian sausage, casings removed (from about 3 sausage links) 4 cloves garlic, minced 2 tablespoons tomato paste 1/2 teaspoon dried oregano, plus 1/4 teaspoon more for the ricotta Pinch crushed red pepper flakes (optional) One 28-ounce can crushed tomatoes, preferably San Marzano 3 sprigs fresh parsley, plus more finely chopped parsley leaves for serving (about 1 tablespoon) 1 pound mostaccioli One 15-ounce container whole-milk ricotta 1 large egg 1/4 cup plus 3 tablespoons finely grated Pecorino Romano 8 ounces part-skim mozzarella, freshly shredded (about 2 cups) Instructions: Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, a good pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the ground beef and sausage; cook, breaking up the meat with a wooden spoon, until crumbled, golden brown and no longer pink, about 8 minutes. Add the garlic, tomato paste, 1/2 teaspoon oregano, crushed red pepper flakes (if using), 1 teaspoon salt and several grinds of black pepper; cook, stirring, until the garlic is tender and the tomato paste is thoroughly combined, 1 to 2 minutes. Add the crushed tomatoes, parsley sprigs and 1/4 cup water and stir to combine. Bring to a simmer, then cover partially with a lid and reduce the heat to medium low. Cook, stirring occasionally, until the sauce has thickened slightly and the flavors have melded, about 15 minutes. Taste and adjust the seasoning with salt and black pepper. Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions, stirring occasionally, until al dente. Drain well. Meanwhile, stir together the ricotta, 1/4 cup of the Pecorino Romano, the egg, remaining 1/4 teaspoon oregano, pinch of salt and a couple grinds of black pepper in a medium bowl until smooth and combined; set aside. Preheat the oven to 350 degrees F and lightly grease the bottom and sides of a 9-by-13-inch baking dish with olive oil. Once the meat sauce is finished cooking, remove the parsley sprigs and discard. Stir in the al dente mostaccioli until well coated. Transfer half of the pasta and sauce to the prepared baking dish, then spread the ricotta mixture on top in an even layer with a rubber spatula or small offset spatula. Top with the remaining pasta and sauce, followed by the mozzarella, then the remaining 3 tablespoons Pecorino Romano. Cover the baking dish with foil and bake until heated through, about 20 minutes. Remove the foil and bake until the cheese is completely melted and the sauce is bubbling at the edges, 10 to 15 minutes more. Sprinkle with chopped parsley. Let rest for about 5 minutes before serving. ","[Chianti, Barolo, Dolcetto, Valpolicella]" 58085,"Corned Beef Hommie Home Fries Salt 2 pounds red potatoes, sliced 1/4-inch 5 tablespoons olive oil, divided 1 tablespoon butter 1 cup red onion, diced 1/2 cup diced Anaheim cl pepper 1/2 cup diced red bell pepper 8 ounces corned beef, diced 3 tablespoons minced garlic Freshly ground black pepper 1 teaspoon paprika 1 cup shredded Cheddar 2 avocados, sliced 1/2 cup sour cream 1/2 cup diced green onions Instructions: In a medium pot, boil water and add 1 teaspoon salt, add potatoes and cook until almost fork tender. When cooked, strain potatoes, and pat dry with paper towels. Meanwhile in a large saute pan, add 2 tablespoons olive oil, and 1 tablespoon butter, add red onions, peppers and corned beef. Saute until onions are translucent, then add garlic, season with salt, pepper, and paprika. Cook for 2 minutes, remove from pan and hold hot. In the same pan, add 3 tablespoons olive oil, and the potatoes. Cook until crispy on all sides. When cooked and crispy, add the pepper, onion and corned beef mixture. Combine thoroughly, being careful to not break the potatoes. Pour mixture into a serving bowl, top with Cheddar, avocado slices, sour cream and green onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 58086,"Pizza Lollipops 1 pound refrigerated pizza dough, at room temperature 8 ounces fontina cheese, shredded, plus more for topping 16 pepperoni slices (or other toppings) 1 cup marinara sauce, warmed Instructions: Preheat the oven to 450? F. Line a baking sheet with parchment paper. Divide the pizza dough into 16 equal pieces and roll each into a ball. Insert a wooden stick into the center of each pizza dough ball and place on the prepared pan. Flatten each ball into a disk. Sprinkle some of the cheese onto each pizza lollipop. Top each with a pepperoni slice or other toppings, then sprinkle with more cheese. Bake the pizza lollipops until the cheese is melted and the pizza dough is golden brown, 25 to 30 minutes. Serve with the sauce for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 58087,"Warm Corn and Shiitake Frisee Salad 2 tablespoons pommery mustard, whole grain 2 large shallots, roughly chopped 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 1 cup canola oil plus 1 tablespoon 1/2 tablespoon minced garlic 2 cups sliced shiitakes 4 ears corn, shucked and corn taken off of the cob 2 small heads frisee, picked and washed Salt and black pepper to taste Instructions: In a tall cup (using a hand blender) or blender cup, add mustard, shallots, soy and vinegar. Blend and drizzle in 1 cup of oil to emulsify. Season with pepper and a little salt. Check for seasoning. Set aside at room temperature. Using a hot non-stick pan, coat with remaining oil and saute garlic for 2 minutes. Add shiitakes and cook until soft, about 4 minutes. Add corn and saute for 3 minutes. Deglaze with vinaigrette and just heat. In a large bowl, place frisee and pour hot vinaigrette over. Mix well and serve immediately. PLATING Place in a large salad bowl and garnish with fresh cracked black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 58088,"Tuna Noodle Casserole Kosher salt 12 ounces wide egg noodles 1 stick salted butter, plus more for the baking dish 1 medium onion, diced
6 ounces white button mushrooms, finely chopped
1/4 cup all-purpose flour
3 cups whole milk, warmed 1/2 cup dry sherry Freshly ground pepper 3 6.4-ounce packages white albacore tuna in water, drained
1/4 cup finely chopped red bell pepper 2 tablespoons minced fresh parsley
1/2 cup panko Instructions: Preheat the oven to 400?. Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs for al dente. Drain and set aside. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes, until softened. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onion and mushrooms thoroughly. Cook, stirring, until toasted, about 1 more minute. Add the milk and sherry and whisk to combine. Cook the sauce, whisking, until it\u2019s nice and thick, 3 to 4 minutes. Season with salt and pepper and stir. Adjust the seasoning to make sure the sauce is adequately salted.
Add the tuna to the sauce and stir, then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they\u2019re coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish. Melt the remaining 4 tablespoons butter in a bowl in the microwave; combine it with the panko and remaining 1 tablespoon parsley. Top the casserole with the panko mixture and bake until golden, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 58089,"Loin of Pork with Fennel Good olive oil 1 tablespoon unsalted butter 2 cups sliced yellow onions (2 onions) 2 cups sliced fennel (1 large bulb) Kosher salt Freshly ground black pepper 2 teaspoons minced garlic (2 large cloves) 1 tablespoon minced fresh thyme leaves 1 tablespoon Pernod or white wine 3 cups fresh bread crumbs 1 (3 1/2-pound) loin of pork, butterflied Instructions: Preheat the oven to 425 degrees F. For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly. Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper. Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 58090,"Nonno's Pizza 1/2 cup tomato puree, such as Mutti 2 sprigs fresh basil, torn
1/2 teaspoon kosher salt
1/4 cup olive oil, plus 1 tablespoon to finish
22 ounces pizza dough
1/3 cup shredded ricotta salata
2 teaspoons dried oregano leaves
1/2 teaspoon flake salt
Instructions: Combine the tomato puree, basil, kosher salt and 2 tablespoons of the olive oil in a small bowl. Allow to sit for 1 hour to let the flavors marry. Remove the pizza dough from the refrigerator and bring to room temperature for an hour as well. Preheat the oven to 400 degrees F. Drizzle the remaining 2 tablespoons olive oil on a 9-by-13-inch rimmed baking sheet. Stretch the dough in the oil, flipping it back and forth and stretching it to fit the baking sheet. Use your fingers to make a few dimples in the dough. Spread the sauce evenly over the top all the way to the edges. Bake until bubbly and golden brown, 20 to 25 minutes. Allow to cool for 5 minutes on the baking sheet, then remove to a wire rack to cool completely. Drizzle with 1 tablespoon olive oil and sprinkle with the ricotta salata, oregano and flake salt. Cut into squares and serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 58091,"Coconut-Pecan Sweet and Salty Bars Gluten-free cooking spray 3/4 cup sliced raw almonds 3/4 cup unsweetened shredded coconut 1/2 cup coarsely chopped raw pecans 1/3 cup gluten-free rice cereal 1/4 cup brown rice syrup (see Cook's Note) 2 tablespoons molasses 1/4 teaspoon salt 1/4 teaspoon ground cinnamon Instructions: Preheat the oven to 325 degrees F. Grease a 10-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
Place the almonds, coconut, pecans, cereal, rice syrup, molasses, salt and cinnamon in a large bowl. Stir to combine and evenly coat. Transfer the coconut mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly. Bake until just firm, about 12 minutes. Let cool completely on a rack.
Reduce the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the coconut bar from the pan and cut evenly into 6 bars. Place, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 58092,"The Ultimate Banana Split Cake 1 banana 1/2 cup chopped semisweet chocolate 1 tablespoon shortening Butter, for the pan 1 3/4 cups all-purpose flour, plus more for the pan 2 cups granulated sugar 3/4 cup unsweetened cocoa 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 1 teaspoon pure vanilla extract 1 cup boiling water 1 cup (1/2 pint) heavy or whipping cream 2 teaspoons pure vanilla paste or extract 2 tablespoons confectioners' sugar Canned strawberry pie filling, for layering Rainbow sprinkles, for topping Instructions: For the frozen banana bites: Peel and slice the banana into 1-inch pieces. Heat up the chocolate and shortening for 30 seconds in the microwave in a bowl. Remove and stir. If any lumps remain, heat in 10-second increments until fully melted. Place the banana pieces on a cookie sheet lined with parchment paper. Using two forks, place a banana piece on one fork and dip it into the chocolate. Make sure the banana piece is covered completely. Remove the banana piece from the chocolate and, using the other fork, gently move the banana piece onto the cookie sheet. When completed, place the chocolate-covered banana pieces in the freezer for at least 1 hour, preferably overnight. For the chocolate cake: Preheat the oven to 350 degrees F. Prepare a 9-by-13-inch cake pan by rubbing with butter, sprinkling with flour and tapping out the extra.
In a large bowl, combine the flour, granulated sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon, then set aside. In a small bowl, combine the eggs, milk, oil and vanilla. Beat well with a hand mixer. Slowly add the boiling water and mix. Add the wet ingredients to the flour mixture, and fold and stir until smooth. Pour the batter into the prepared pan. Bake until a cake tester inserted in the center of the cake comes out clean, 20 to 25 minutes. Remove the cake from the pan and cool on a rack. For the whipped cream: Beat the cream and vanilla in a chilled nonreactive bowl with a whisk or an electric mixer just until the mixture holds a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the confectioners' sugar over the cream and continue to beat just until it holds a soft peak. Take care not to overbeat the cream or it will be curdy. Refrigerate, covered, for up to 4 hours. To assemble: When the cake is cool, cut in half with a long serrated knife. Place one half of the chocolate cake on a serving platter or cake stand. Cover the cake with strawberry pie filling (about 1 cup; you will have some left over, which can be refrigerated). Set the other half of the cake on top. Try to match up the ends that have been cut when stacking. With a pastry bag fitted with a large open star decorating tip, pipe whipped cream mounds on top of the cake. Add sprinkles. Cut the frozen banana bites in half and set on top of the whipped cream. Serve immediately. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 58093,"Shrimp and Vegetable Steamed Dumplings 2 tablespoons vegetable oil 1/2 pound raw shrimp, peeled deveined and roughly chopped 1/2 cup chopped white onion 1 large carrot finely chopped (about 1/3 cup) 1 cup chopped green cabbage 1/2 cup shiitake mushroom caps, thinly sliced and chopped 1/2 teaspoon dry chili pepper flakes 2 tablespoons sesame oil 1/4 cup low sodium soy sauce 3 tablespoons rice wine vinegar 3 tablespoons sugar Salt and pepper to taste 1 pack wonton wrappers, preferably round