1/4 teaspoon freshly ground black pepper 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows 1 tablespoon coarsely ground black pepper 1 teaspoon ground allspice 2 bay leaves 2 teaspoons kosher salt 1/2 pound diced carrots, approximately 4 small 1/2 pound diced onions, approximately 2 small 1 pound potatoes, peeled and chopped, approximately 3 medium 1/4 pound diced celery, approximately 2 stalks 1 small head cabbage, chopped, approximately 2 pounds 2 quarts water 1 cup kosher salt 1/2 cup brown sugar 2 tablespoons saltpeter 1 cinnamon stick, broken into several pieces 1 teaspoon mustard seeds 1 teaspoon black peppercorns 8 whole cloves 8 whole allspice berries 12 whole juniper berries 2 bay leaves, crumbled 1/2 teaspoon ground ginger 2 pounds ice 1 (4 to 5 pound) beef brisket, trimmed 1 small onion, quartered 1 large carrot, coarsely chopped 1 stalk celery, coarsely chopped Instructions: Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately. *Cook's note: Brisket should be prepared through the brining stage, but not cooked. Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours. After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately. Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48117,"Mojito 6 teaspoons sugar 20 mint leaves 6 key limes, juiced 6 ounces white rum 1 ounce seltzer Instructions: Using a pestle and mortar, or a large glass, combine the sugar and mint leaves, and crush to a paste. Add the lime juice and rum. Shake the mixture and divide between 4 small glasses. Top off with seltzer. ","[Cuba Libre, Mencia, Vermentino, Sauvignon Blanc]" 48118,"Perfect Roast Chicken 1 5- to 6-pound roasting chicken Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 Spanish onion, thickly sliced
1 cup chicken stock
2 tablespoons all-purpose flour
Instructions: Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy. Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken. Slice the chicken onto a platter and serve immediately with the warm gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 48119,"Shishito Peppers with Chili and Lime 3 tablespoons canola oil 1 pound shishito peppers
2 teaspoons chili powder
1 tablespoon sesame seeds
Zest of 2 limes
Kosher salt and ground pepper
2 tablespoons ponzu
1 tablespoon lime juice
Flaky salt, for finishing
Instructions: Heat the oil in a large saute pan over medium-high heat until hot, then add the shishito peppers. Cook, stirring frequently to allow even charring, until softened slightly and blistered in spots, 3 to 5 minutes. Meanwhile, stir together the chili powder, sesame seeds, zest, 2 teaspoons salt and some black pepper in a small bowl. Combine ponzu and lime juice in another bowl. Place peppers in a large bowl and toss with the spice mixture and about half the ponzu-lime mixture, stirring well to evenly coat the peppers. Place on a serving platter, finish with flaky salt and serve with the remaining sauce alongside. ","[Rioja, Tempranillo, Garnacha, Barbera]" 48120,"Wild Shaxi Mushrooms Wok Tossed with Cured Pork One 4-inch piece cured pork 4 cloves garlic, finely sliced 1 green pepper, sliced 1 red pepper, sliced 8 ounces ox-liver or porcini mushrooms, sliced 8 ounces shiitake mushrooms, sliced 2 young garlic shoots, sliced into 2-inch lengths 2 tablespoons Chinese cooking wine Pinch salt Instructions: Heat a pan or wok until smoking hot. Add the cured pork and cook until the fat has been rendered out, 2 minutes. Add the garlic and peppers and stir-fry for 1 minute, and then add the mushrooms and garlic shoots and stir-fry for 1 minute. Pour in the Chinese cooking wine and sprinkle with the salt and stir-fry for 1 minute longer. Serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48121,"Master Recipe for Pizza Dough 1/2 cup milk, room temperature 2 tablespoons dry yeast or 1 1/2-ounces fresh yeast 3 cups sifted cake flour, plus more for kneading 3/4 teaspoon fine table salt Cornmeal, for sprinkling Instructions: In a small bowl or cup combine milk with 3/4 cup water that is warm to the touch (about 125 degrees). Sprinkle dry yeast or crumble fresh yeast over. Stir once and let sit in a warm spot until it foams, 10 to 20 minutes. In a large bowl combine 3 cups flour with salt. Pour yeast mixture over flour, stirring with a wooden spoon to mix well. Dough will be very wet. Generously flour a work surface and turn out dough. Begin kneading, adding extra cake flour a handful at a time or less, scraping up and turning dough with a dough scraper. You will need about 10 minutes to knead and add flour. Dough is ready when it is smooth, silky and just past stickiness. Do not add too much flour or dough will be very dry. Gather up dough in a ball. Lightly oil a large bowl, add dough and cover tightly with plastic wrap. Let rise at room temperature about 2 hours or until doubled. Turn out dough onto a lightly floured surface and cut into 4 even pieces. Shape into rough rounds, about 7 inches in diameter, 1/4-inch thick with a 3/8-inch-thick rim. Transfer to pizza peels or baking sheets sprinkled lightly with cornmeal. Cover loosely with towels and let rise 10 to 60 minutes. Top and bake according to recipe instructions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 48122,"Fresh Basil Pasta with Eggplant and Tomato 2 1/2 cups all-purpose flour, plus more for dusting 1/2 cup fine semolina flour 1/4 cup finely chopped fresh basil
2 tablespoons finely grated parmesan cheese 2 tablespoons finely grated pecorino romano cheese Kosher salt 3/4 cup whole milk
2 large eggs
2 tablespoons extra-virgin olive oil
1 large eggplant (about 1 1/2 pounds), cut into 1-inch chunks 1/2 cup extra-virgin olive oil Kosher salt and freshly ground pepper 5 cloves garlic, smashed Pinch of red pepper flakes 1 28-ounce can whole peeled Italian tomatoes, crushed with your hands 1 tablespoon chopped fresh basil, plus 1/2 cup torn leaves 8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes Grated pecorino Romano cheese, for topping Instructions: Make the pasta: Whisk both flours, the basil, both cheeses and 1 teaspoon salt in a large bowl. Whisk the milk, eggs and olive oil in a separate bowl, then pour into the flour mixture and stir with a fork until the dough comes together. Knead the dough on a floured surface with floured hands until smooth and elastic, about 5 minutes, adding more flour as needed so the dough is soft but not sticky. Wrap in plastic wrap; let rest at room temperature for 2 hours. Cut the dough into quarters. Working with one piece at a time (keep the rest wrapped in plastic), roll the dough through a pasta machine on the thickest setting. Continue rolling the dough through progressively thinner settings, dusting with flour as needed, until it is about 1/8 inch thick. Using a knife, cut the sheet of dough into 4-by-1/4-inch noodles. Dust the noodles with more flour, then scatter on a parchment-lined baking sheet. Repeat with the remaining dough. Cover the pasta with a kitchen towel and set aside until ready to cook or refrigerate up to 4 hours.
Make the sauce: Preheat the oven to 450 degrees F. Toss the eggplant, 1/4 cup olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread on a baking sheet and roast, stirring once or twice, until tender and browned, 35 to 40 minutes. Remove to a plate and set aside.
Meanwhile, heat 2 tablespoons olive oil with the garlic and red pepper flakes in a medium saucepan over medium heat. Cook until the garlic is tender and golden, about 4 minutes. Add the tomatoes, then add 1 cup water to the empty can and add to the saucepan. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, 35 to 40 minutes. Remove from the heat, stir in the chopped basil and season with salt and pepper.
Bring a large pot of generously salted water to a boil. Add the pasta and cook until it floats to the top and is tender, 3 to 4 minutes. Reserve 1/2 cup cooking water; drain the pasta and return to the pot. Add the sauce and cook over medium heat, stirring, until coated, about 1 minute. Remove from the heat and stir in the remaining 2 tablespoons olive oil, three-quarters of the eggplant, the mozzarella and 1/4 cup torn basil. Add the reserved cooking water as needed to loosen. Transfer to a large shallow bowl. Top with the remaining eggplant and 1/4 cup torn basil; sprinkle with pecorino.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 48123,"Fried Shrimp and Okra Vegetable oil, for frying 1 cup all-purpose flour 2 large eggs 1 1/2 cups fine cornmeal 2 teaspoons Cajun seasoning 1 teaspoon fresh thyme 3 cups fresh or frozen okra (thawed if frozen) Kosher salt 24 large shrimp, peeled and deveined (tails intact) 3 large tomatoes, cut into wedges Tartar sauce and lemon wedges, for serving (optional) Instructions: Heat 1 1/2 inches of vegetable oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, put the flour in a shallow dish. Lightly beat the eggs with 1/2 cup water in another shallow dish. Whisk the cornmeal, Cajun seasoning and thyme in a third dish. Dredge the okra in the flour, shaking off the excess. Dip in the beaten eggs, then dredge in the cornmeal mixture. Fry, turning as needed, until golden, about 2 minutes. Drain on paper towels and season with salt. Stir the remaining flour into the remaining cornmeal mixture. Dip the shrimp in the eggs, then dredge in the flour-cornmeal mixture, turning to coat. Fry the shrimp in batches, turning occasionally, until golden, about 3 minutes. Drain on paper towels and season with salt. Season the tomatoes with salt. Serve the shrimp and okra with tartar sauce, lemon wedges and the tomatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 48124,"Peach Margarita 2 Parts DeKuyper? Peachtree 1 Part DeKuyper? Triple Sec 2 Parts Tequila (we recommend Sauza?) 1 Part Lime Juice Instructions: By the glass: Add ingredients to an ice-filled shaker. Shake and strain into an ice-filled margarita glass. Optional: Garnish with lime wedge &/or salt. By the pitcher: Stir gently in a pitcher and serve in an ice-filled margarita glass. Optional: Garnish with lime wedge &/or salt. Drink smart&reg DeKuyper® Cordials & Liqueurs, 15%-50% ALC./VOL. ©2012 John DeKuyper & Son, Frankfort - Clermont, KY Sauza® Tequila, 40% ALC./VOL. ©2011 Sauza Tequila Import Company, Deerfield, IL ","[Riesling, Moscato, Pinot Grigio, Sauvignon Blanc]" 48125,"Sloppy Joes 1 tablespoon vegetable oil 1 small onion, chopped 1 small red pepper, seeded and diced 2 cloves garlic, finely chopped 3/4 teaspoon dried marjoram 1 1/2 pounds ground beef chuck One 15-ounce can tomato sauce 2 tablespoons sugar 2 tablespoons Worcestershire sauce 1 tablespoon yellow mustard 4 teaspoons red wine vinegar Kosher salt and freshly ground black pepper 4 hamburger buns, toasted Shredded Cheddar and/or pickle chips, for serving Instructions: Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the peppers, garlic and marjoram and continue to cook until the peppers are tender, about 5 minutes. Add the meat, increase the heat to medium-high and cook, breaking the meat up, until no longer pink, about 5 minutes. Spoon off any excess fat from the pan and discard. Add the tomato sauce, sugar, Worcestershire, mustard, vinegar and 1/2 cup of water and stir to combine. Bring to a simmer, cover and cook until the flavors have blended and the sauce has thickened slightly, 15 to 20 minutes. (If the mixture appears to be too dry add up to 1/4 cup additional water.) Season with the salt and pepper. Serve the beef mixture on toasted hamburger buns topped with shredded Cheddar and pickle chips. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 48126,"Grilled Chicken with Alabama White Barbecue Sauce 1/4 cup sugar Kosher salt and freshly ground black pepper Two 12-ounce bottles amber beer, chilled
1 head garlic, split crosswise
2 fresh bay leaves
2 teaspoons whole black peppercorns
Two 4-pound chickens, cut into 8 pieces each
Vegetable oil, for brushing
1 cup mayonnaise 1/4 cup white wine vinegar
2 tablespoons drained prepared horseradish 2 teaspoons sugar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Hot pepper sauce, such as Tabasco, for seasoning Instructions: For the chicken: In a pot large enough to hold the chicken, combine the sugar, 1/4 cup salt and 2 cups cold water. Stir until the salt and sugar dissolve. Pour in the beer and add the garlic, bay leaves and peppercorns. Submerge the chicken in the brine. Cover and refrigerate at least 8 hours and up to overnight. For the Alabama white barbecue sauce: Meanwhile, whisk together the mayonnaise, vinegar, horseradish, sugar and Worcestershire in a medium bowl until smooth. Season with 1 teaspoon salt, hot sauce to taste and a liberal grinding of black pepper. Cover and refrigerate until you're ready to cook the chicken. (Can be made a day ahead, along with the chicken brine.) Prepare a grill for medium indirect grilling. Drain and rinse the chicken and pat very dry. Season the chicken lightly with salt and more liberally with black pepper. Brush lightly with vegetable oil. Brush the grill grates with vegetable oil and lay the chicken, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is about three-quarters cooked (130 to 135 degrees F on an instant read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more. Brush the chicken all over with some of the Alabama white barbecue sauce and move the chicken, skin-side down, to the direct heat side of the grill. Grill just until the skin crisps, about 3 minutes, moving as necessary to keep it from burning. Let rest for 5 minutes before serving. Serve the remaining Alabama white sauce on the side for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48127,"Orange-Cinnamon Coffee 1 thick continuous strip of peel from 1 orange 8 whole cloves 2 cinnamon sticks 1 ounce almond liqueur (recommended: Amaretto) 1 ounce orange liqueur (recommended: Cointreau) 1 1/2 cups coffee Whipped cream Instructions: Stud the strip of orange peel with whole cloves, 2 inches apart. In a copper saucepan, place the orange peel, cinnamon sticks, and both liqueurs. Warm them, then stick the end of the orange peel with a fork and hold it up over the pan. Light the liqueur on fire, then using a small ladle, pour the liqueur over the orange peel starting at the top. Let the liqueur drizzle down, spiraling down into the pan. Continue ladling for a few minutes. Douse the flame with a little coffee. Place the orange peel and cinnamon sticks on a side plate. Divide the liquid into 2 glasses, then top them off with more coffee. Garnish with whipped cream and the reserved cinnamon sticks. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 48128,"Rocky Mountain Benedict 4 English muffins 8 eggs 16 ounces smoked Idaho trout or salmon 2 tablespoons chopped fresh parsley leaves or dill, for garnish Hollandaise Sauce, recipe follows Paprika, for garnish 1 pound butter 1 cup dry white wine 1 tablespoon lemon juice 1 tablespoon hot sauce 6 egg yolks Instructions: Split the English muffins in half and then toast or grill them; set them aside. Fill a large shallow pan with 2 to 3 inches of water and bring to a boil. Reduce the heat to a simmer and gently break the eggs into the boiling water. Cook the eggs until the yolks are set to the desired doneness, about 3 minutes. Remove the eggs from the heat. Heat the smoked trout in a nonstick skillet over medium-high heat for 30 seconds or until heated through. Arrange the toasted English muffins on plates and top with the trout. Using a slotted spoon, place 1 poached egg on top of each English muffin. Spoon warm Hollandaise Sauce over the eggs and sprinkle with parsley and a dash of paprika to garnish. Serve immediately. Melt the butter over medium heat in a heavy saucepan. While butter is melting, whisk together white wine, lemon juice, and hot sauce in a large metal bowl. Whisk in the egg yolks. Place the bowl over a skillet of simmering water and continue whisking over medium heat until a custard consistency develops. Slowly whisk in the melted butter. Continue whisking until the sauce is rich and smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48129,"Oven Home Fries with Peppers and Onions 2 1/2 pounds red skinned potatoes 3 tablespoons extra-virgin olive oil 1 green bell pepper, seeded and chopped 1 medium onion, chopped 1 tablespoon grill seasoning (recommended: McCormick's Montreal Steak Seasoning) 2 teaspoons sweet paprika Instructions: Preheat oven to 500 degrees F. Coarsely chop potatoes and transfer to a nonstick cookie sheet. Toss with oil, peppers, onions and seasonings and place in the oven 25 minutes, turning twice with spatula. Serve hot. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 48130,"Coconut-Lime Banana Pudding Grated zest and juice of 1 lime 5 large bananas, peeled and thinly sliced 1 cup sugar 1/4 cup cornstarch 4 large egg yolks 31/2 cups whole milk 1/2 cup heavy cream 1/2 teaspoon salt 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract 1/2 teaspoon pure coconut extract 1/2 11-ounce box vanilla wafer cookies (about 44 cookies) 2 tablespoons sweetened shredded coconut 1 5-ounce can coconut cream, chilled 1 cup cold heavy cream 2 tablespoons sugar Instructions: Make the pudding: Place the lime zest in a small bowl; cover and refrigerate. Toss the banana slices with the lime juice in a medium bowl; set aside. Whisk 1/4 cup sugar, the cornstarch and egg yolks in a large bowl. Combine the milk, heavy cream, remaining 3/4 cup sugar and the salt in a medium saucepan and bring to a simmer over medium heat. Slowly whisk the milk mixture into the yolk mixture, then pour into the saucepan and bring to a boil over medium heat. Cook, stirring constantly, until thickened, about 3 minutes. Remove from the heat and stir in the butter and extracts. Let cool slightly, about 5 minutes. Spread a heaping cup of the pudding in a 2-quart baking dish; cover with one-third of the banana slices, then half of the vanilla wafers and another heaping cup of the pudding. Top with another one-third of the banana slices, then another heaping cup of the pudding. Top with the remaining bananas, then vanilla wafers, then pudding. Cover with plastic wrap and refrigerate 6 hours or overnight. Make the topping: Preheat the oven to 350 degrees F. Spread the coconut on a baking sheet and toast until golden, about 10 minutes. Scoop all of the solid coconut cream from the chilled can of coconut cream (do not scoop out any liquid). Beat the coconut cream, heavy cream and sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Spread the coconut whipped cream over the pudding and sprinkle with the toasted coconut and reserved lime zest. Refrigerate about 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 48131,"Pecan Topped Pancakes 2 1/2 pounds all-purpose flour 1/8 cup baking powder 2 cans evaporated milk 10 eggs 1/2 tablespoon salt 3/4 cup sugar 1 pound butter Pecans (enough to put some in each pancake and atop and in syrup) Maple syrup Instructions: Mix all ingredients together. Pour 4 ounces of mix on grill. Grill on each side to your liking. Top each pancake with some pecans. Mix syrup with some pecans and serve. ","[Chardonnay, Riesling, Merlot]" 48132,"Chicken Marsala Masala with Peach-Watermelon Rind Chutney 4 cups chicken stock, divided 3 tablespoons butter, divided 1 bay leaf, fresh or dried 1 1/2 cups long grain rice 4 tablespoons extra-virgin olive oil, divided 1 1/2 pounds chicken breast cutlets, thinly sliced into 1/8-1/4 inch strips Salt and freshly ground black pepper 1 red onion, quartered lengthwise then thinly sliced 4 cloves garlic, grated or thinly sliced 3 portobello mushrooms, thinly sliced 8 ounces shiitake mushrooms, stems removed and thinly sliced 2 tablespoons curry powder, a couple of palmfuls 2 teaspoons garam masala, 2/3 palmful 1/4 to 1/3 cup Marsala wine, eyeball it 2 peaches, chopped 1 inch fresh ginger root, grated 2 tablespoons cider vinegar 2 tablespoons light or dark brown sugar 1/2 cup pickled watermelon rind, chopped 1/2 cup chopped macadamia nuts, toasted A handful fresh flat parsley or cilantro, chopped 4 scallions, whites and greens, finely chopped Instructions: Bring 2 cups of chicken stock, 1 cup water, 2 tablespoons butter and bay leaf to a boil in a medium pot with tight fitting lid. Add rice, stir and cover, reduce heat and cook 18 minutes. Heat 2 tablespoons EVOO, 2 turns of the pan, in a large skillet over medium-high to high heat. Add the chicken, season with salt and pepper and brown 6 to 7 minutes then remove to a plate and add remaining EVOO, turn heat back a bit. When the oil ripples, add red onions, garlic and mushrooms. Cook mushrooms until dark and tender, 6 to 7 minutes, then season with salt and pepper, curry and garam masala. Add the chicken back to the pan. Deglaze the skillet with Marsala then add 2 cups chicken stock, reduce heat and simmer a few minutes for flavors to combine. Melt 1 tablespoon butter in a small pot over medium high heat. Add the peaches to the pan and season with ginger, salt and pepper. Cook peaches 3-4 minutes, add the vinegar and sugar and glaze the fruit then stir in the nuts, watermelon rind, cilantro and scallions and turn off heat. Fluff rice with fork. Serve chicken on a bed of rice with chutney on top to garnish. YUM-O! ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]

" 48133,"Grilled Shrimp With Orange-Habanero Mojo 1/2 cup fresh orange juice 1/2 cup extra-virgin olive oil 1 tablespoon seeded and chopped pickled habanero cl peppers (or use 1 tablespoon habanero hot sauce) 2 cloves garlic, finely chopped 2 tablespoons chopped fresh cilantro 1 tablespoon dijon mustard Kosher salt and freshly ground pepper 16 jumbo shrimp, peeled and deveined (about 1 pound) Instructions: Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour. Meanwhile, make the mojo: Combine the orange juice, 1/4 cup olive oil, the pickled habaneros, half of the garlic, the cilantro, mustard, and salt and pepper to taste in a medium bowl; whisk well and set aside.
Combine the remaining garlic and 1/4 cup olive oil in a small bowl. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp and brush with some of the oil-garlic mixture on both sides; season with salt and pepper. Grill until opaque, about 2 minutes per side, brushing with the remaining oil-garlic mixture. Arrange on a platter and drizzle with the orange-habanero mojo.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 48134,"Parmesan Crisps 1 (4-ounce) piece of Parmesan Reggiano cheese (without the rind) 1 tablespoon all-purpose flour 1 teaspoon minced fresh thyme leaves 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper. Grate the Parmesan using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown. Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature. Note: This recipe was doubled for this episode. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48135,"Soft Pretzels 1/2 cup Dijon mustard 1/4 cup clover honey
1/4 cup prepared horseradish, drained
Kosher salt and freshly ground black pepper
2 tablespoons light brown muscovado sugar 2 1/2 teaspoons kosher salt
One 1/4-ounce package active dry yeast
3 ounces (6 tablespoons) unsalted butter, melted
4 1/2 to 5 cups all-purpose flour Vegetable oil, for the bowl Nonstick cooking spray, for the baking sheets 3/4 cup baking soda
1 tablespoon coarse sea salt 1 teaspoon freshly ground black pepper
1 teaspoon pink peppercorns, ground
1 large egg, lightly beaten
Instructions: For the dipping sauce: Whisk together the mustard, honey and horseradish in a bowl; season with salt and pepper. Cover and let sit at least 30 minutes before serving to allow the flavors to meld. For the soft pretzels: Combine the sugar, salt, yeast and 1 1/2 cups warm water in the bowl of a stand mixer and mix with the dough hook until combined. Let sit 5 minutes. Add the butter and 4 1/2 cups of the flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, 3 to 4 minutes. If the dough appears too wet, add additional flour a tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead the dough into a ball with your hands. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour. Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper and spray liberally with cooking spray. Bring 3 quarts water to a boil in a large pot over high heat and add the baking soda. Remove the dough from the bowl, place on a flat surface and divide into 8 equal pieces. Roll each piece into a long rope measuring about 22 inches. Shape each into an upside-down U shape, then bring the ends together and twist them to create a pretzel shape. For the salt mixture: Combine the salt, black pepper and pink pepper in a small bowl; set aside. Boil the pretzels in the water solution 2 at a time for 30 seconds; remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt mixture. Bake until golden brown, 15 to 18 minutes. Remove to a baking rack and let rest 5 minutes before eating. Serve with the dipping sauce on the side ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48136,"Zucchini Taco Shells with Beef and Zucchini-Tomato Salsa 4 medium zucchini (about 1/2 pound each) Nonstick cooking spray, for spraying the parchment 2/3 cup grated Parmesan cheese (about 2 ounces)
1/2 cup thinly sliced scallions
1 teaspoon chili powder
1 teaspoon ground cumin 1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
2 eggs 3/4 cup quartered cherry tomatoes 2 teaspoons finely chopped fresh basil leaves
2 teaspoons finely chopped fresh mint leaves
1/4 teaspoon kosher salt
1/2 medium zucchini, finely chopped
Juice of 1/2 lime
1 tablespoon olive oil 1/2 pound ground beef
1 shallot, finely chopped
1 serrano cl, seeds and ribs removed, finely chopped (about 2 teaspoons)
1 teaspoon kosher salt
1 to 2 ears corn, husked and kernels removed (about 1 1/2 cups kernels) 1/2 teaspoon ancho cl powder
1/2 teaspoon ground cumin
One 15-ounce can refried beans, warmed
1/4 cup crumbled feta cheese
Instructions: For the zucchini taco shells: Preheat the oven to 450 degrees F. Grate the zucchini with a box grater or the shredder attachment on a food processor; after doing so, you should have about 4 cups. Place the zucchini in a large microwave-safe bowl and microwave on high, stirring after 3 1/2 minutes, until tender and liquid has collected in the bottom of the bowl, about 7 minutes. Set the zucchini aside until it is cool enough to handle. Once cool, use a slotted spoon (or your hands) to transfer it to a kitchen towel or piece of cheesecloth; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess water; this is crucial to getting good taco shells. You should end up with about 2 cups of shredded cooked zucchini. Line a baking sheet with parchment paper and spray it with cooking oil to help prevent sticking. Add the zucchini, Parmesan, scallions, chili powder, cumin, garlic powder, salt and eggs to a medium bowl; stir until blended into a dough. Scoop this mixture into 1/4-cup-size balls and place them on the prepared baking sheet. Use your hand to flatten each ball into a very thin 5-inch diameter round, about 1/8 inch thick. Bake the shells until they are brown around the edges, about 15 minutes. Let them cool and then remove them from the parchment. For the zucchini-tomato salsa: Add the tomatoes, basil, mint, salt, zucchini and lime juice to a medium bowl and toss together. For the taco filling and fixings: Heat the oil in a large skillet over medium heat. Add the ground beef, shallot, serrano and 1/2 teaspoon of the salt and cook this mixture until the beef is done through and the veggies are tender, 3 to 5 minutes. Add the corn kernels, ancho cl powder, cumin, 1/4 cup water and the remaining 1/2 teaspoon salt. Cook this mixture for 3 minutes more, adding more water if needed to thin the taco filling out. Spread about 1/4 cup of the refried beans onto each zucchini taco shell. Place 1/4 cup of the beef filling onto each, then top with 1 heaping tablespoon of the zucchini tomato salsa and 1 heaping teaspoon of the feta. Fold up and enjoy! ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 48137,"Marinated Cumin-Scented Butterflied Pork 1 cup fresh cilantro or Italian parsley leaves 1/4 cup olive oil Juice of 3 limes or 1/3 cup lime juice 1 small onion finely chopped 1 teaspoon ground cumin 1 1/2 pounds boneless pork loin, trimmed of all fat and butterflied Salt and freshly ground black pepper Instructions: Preheat the broiler or a grill. In a food processor or blender, process the cilantro or parsley, olive oil, lime juice, onion and cumin until smooth. With a sharp knife, make many shallow slashes across both surfaces of the pork. Pour half the cilantro mixture over the pork, spreading it evenly over the meat and working it into the slashes. Flip the pork over and repeat the procedure on the other side. If you have time, let the pork marinate to pick up flavors. Otherwise, place it on a broiler pan and sprinkle with salt and pepper. Broil 3 inches from the heat source for 10 minutes. Flip the meat over and broil until cooked through, about 10 minutes more. Remove pork from the oven and let it rest for 15 minutes. Thinly slice the pork across the grain and serve with pan juices delicious warm or at room temperature; great in salads too. ","[Rioja, Tempranillo, Garnacha, Barbera]" 48138,"The Margherita Pizza 14 ounces high-gluten flour 0.2 grams instant yeast
8 grams table salt
32 grams olive oil, plus additional for greasing the bowl
2 ounces extra-virgin olive oil, in a squeeze bottle 2 ounces finely chopped garlic
1 ounce Romano cheese, finely grated
4 ounces provolone piccante, shredded
16 ounces diced Roma tomatoes
12 slices fresh mozzarella, cut into 1/4-inch strips
2 teaspoons table salt
1 teaspoon kosher salt 1/2 ounce fresh basil, thinly sliced Instructions: For the dough: Add flour, yeast and 4.05 ounces water to a stand mixer fitted with the dough hook. Mix on lowest speed for 2 minutes. Add salt and mix for another 2 minutes. Add olive oil and mix for another 11 minutes. Cover with plastic in a bowl greased with olive oil and put in refrigerator for 1 hour. Form dough into a tight even ball. Place on a tray or plate and cover with plastic wrap. Return to refrigerator for 8 hours. Bring dough to room temperature for 4 hours, still covered. Return to the fridge again for another 8 hours or up to overnight. Bring to room temperature for 2 hours. The dough is now ready to use. (It should be soft to the touch and give easily.) For the pizza: Preheat oven to 550 degrees F. Stretch and toss dough to appropriate size (approximately 18 inches in diameter), making sure to keep dough even on the bottom (avoid spots that are too thin) and place on a baking stone. Distribute the oil in a spiral. Evenly disperse garlic on top. Shake on Romano cheese evenly. Distribute provolone evenly. Squeeze water out of tomatoes, then distribute on pizza. Place fresh mozzarella on pizza. Lightly salt with table salt. Bake directly on stone, rotating occasionally throughout cooking process, about 12 minutes total. Sprinkle pizza lightly with kosher salt. Cut into 8 slices and garnish with fresh basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 48139,"PB&J Stuffed Cupcakes 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 cup whole milk
1/4 cup grape jelly
Purple sprinkles, for garnish
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup creamy peanut butter
2 cups confectioners\u2019 sugar
1 tablespoon whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until creamy. Beat in the eggs, one at a time, then, beat in the vanilla. Stir together the flour, baking powder and salt in a medium bowl. In three additions, beat the flour mixture into the creamed butter mixture, alternating with additions of the milk, starting and ending with flour. Divide the batter evenly into the paper liners, filling them two-thirds full. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Transfer the cupcakes to a wire rack to cool completely, about 1 hour. Meanwhile, make the frosting. For the peanut butter frosting: Beat the butter and peanut butter in a stand mixer fitted with the paddle attachment at medium speed until creamy. Add the confectioners\u2019 sugar and beat until smooth. Add the milk, vanilla and salt, and beat until smooth and spreadable. Spoon the frosting into a pastry bag or zip-top bag fitted with a star tip. To finish the cupcakes, cut a small cylinder out of the center of each cupcake with a knife or cupcake corer, reserving the cake circles for another use. Spoon the grape jelly into a pastry bag and pipe a small amount into each hole. Pipe the frosting on top of each cupcake and decorate with purple sprinkles. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 48140,"Mini Ice Cream Sandwiches 1/2 cup light vanilla ice cream or frozen yogurt, softened at room temperature 24 vanilla wafer cookies (11/2 inches in diameter) 1 ounce dark or bittersweet chocolate (60% to 70% cocoa solids), finely chopped Instructions: Line a shallow storage container with wax paper. Put a small scoop of ice cream (about 2 teaspoons) on a cookie and top with another cookie. Roll the ice cream sandwich in the chopped chocolate so the chocolate adheres to the ice cream. Place in the wax paper-lined container. Repeat with the remaining ingredients until you have 12 ice cream sandwiches. Cover and place in the freezer to set for at least 30 minutes, or freeze for up to 1 week. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 48141,"Red Velvet Birthday Cake Nonstick cooking spray, for the pans 2 1/2 cups (300 grams) all-purpose flour
2 tablespoons (10 grams) unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1/2 cup (1 stick; 113 grams) unsalted butter, at room temperature
1/2 cup (110 grams) unrefined coconut oil, at room temperature
2 cups (400 grams) granulated sugar
2 large eggs, at room temperature
2 tablespoons (30 grams) red food coloring
1 tablespoon vanilla extract
1 teaspoon white distilled vinegar
1 cup buttermilk
Frosting, recipe follows Chopped and toasted pistachios (or other nuts) for decorating, optional
Sprinkles for decorating, optional
Red icing gel, optional
1 cup (2 sticks) unsalted butter, at room temperature 8 ounces (226 grams) cream cheese, at room temperature
4 cups (480 grams) powdered sugar
A good pinch kosher salt
1 tablespoon vanilla extract
Instructions: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick spray and line with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil and granulated sugar. Cream together on medium speed, scraping the bottom and sides with a rubber spatula as needed, until pale and fluffy, 3 to 4 minutes. With the mixer running, add the eggs, one at a time, beating each until fully incorporated. Add the food coloring, vanilla and vinegar and mix to combine. Add the dry ingredients and buttermilk in 2 to 3 alternating additions and beat until just combined. Divide the batter between the cake pans, spreading it out evenly. Bake until the sides of the cakes start to pull away from the pans and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Remove from the oven and let cool for 10 to 15 minutes in the pans, then invert onto racks and let cool completely. Trim the top of each cake layer to make a flat surface. Place the bottom cake layer on a turntable or something easy to rotate. Dollop about a third of the Frosting on the cake layer and spread with an offset spatula in an even layer to the edge. Top with the second cake layer, cut-side down. Frost the sides and top, then decorate with chopped pistachios or sprinkles as desired. Use icing gel to write \Happy Birthday,\ if desired. Cream together the butter and cream cheese in a stand mixer fitted with the paddle attachment until smooth. Add the powdered sugar, salt and vanilla and whip, scraping down the sides as necessary, until combined, light and fluffy, 4 to 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48142,"If I Could Turn Back Lemon Thyme Bruschetta 2 cups mixed color grape tomatoes, thinly sliced crosswise 3/4 cup finely chopped orange bell pepper 2 tablespoons olive oil
1 tablespoon fresh lemon thyme leaves 1/2 clove garlic, finely grated
1/4 teaspoon seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Sliced toasted baguette, for serving
Instructions: Gently toss the tomatoes with the bell pepper, olive oil, lemon thyme, garlic, seafood seasoning, 1/4 teaspoon salt and a few grinds of black pepper. Serve with toasted baguette slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48143,"Almond Confections from Skopelos (Hamalia) 4 cups blanched almonds 1 cup confectioners' sugar, plus more for dipping 1 1/2 cups orange blossom water Instructions: Place the almonds in a food processor fixed with a steel blade and pulse until they are a fine meal. Place them in a medium bowl and knead together with the confectioners' sugar and 1/2 cup of the orange blossom water. The mixture should have the consistency of a dense dough. Preheat the oven to 325 degrees F. Line 2 sheet pans with parchment and lightly butter the parchment. Shape the almond confections into little mounded \fingers\ and place in neat rows on the parchment. Bake just until barely golden, about 10 minutes. Remove from the oven and let cool on the sheet pans. When the hamalia are completely cooled, dip them in a bowl of the remaining orange blossom water and then in confectioners' sugar to form a hard packd crust. Store in cookie tins in a cool, dry place for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 48144,"Creamy Corn 4 ears corn on the cob or 2 boxes frozen corn kernels, 10 ounces each 2 tablespoons butter 1 rib celery and greens, chopped 1/2 small red bell pepper, chopped 2 scallions, chopped 2 tablespoons fresh thyme leaves Salt and pepper 1/2 cup half-and-half Instructions: Scrape corn from cobs. Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then adjust seasonings. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 48145,"Braised Celery 8 stalks celery, rinsed and trimmed, leaves chopped and reserved 1 tablespoon unsalted butter Pinch kosher salt Pinch freshly ground black pepper 1/2 cup good quality beef stock or broth Instructions: Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias. Heat the butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves. ","[Chardonnay, Riesling, Gewurtztraminer, Pinot Gris]" 48146,"Big Apple Bubbletini 1 cup fresh apple cider 1/2 cup pomegranate juice 1/2 cup apple brandy or Calvados 1 bottle Prosecco or Cava, chilled 1 crisp apple, such as McIntosh, for garnish Instructions: Mix the cider, pomegranate juice, and apple brandy in a glass measuring cup or pitcher until combined. Chill until ready to serve. To make a Bubbletini, pour about 1/4 cup of the cider mixture into a chilled martini glass. Top with ice-cold Prosecco. To garnish, either very thinly slice the apple crosswise on a mandoline slicer and float the wheel in the cocktail, or cut thin wedges from the apple and garnish the rim. Repeat with remaining ingredients. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 48147,"Guacamole 2 ripe avocadoes, diced Juice of 1 to 2 limes, plus more if needed 1/4 cup finely diced red onion 1 clove garlic, smashed 1 plum tomato, seeds removed, finely diced 3 tablespoons fresh cilantro, finely chopped 2 teaspoons Asian chili paste (recommended: Sambal Oelek) Kosher salt Tortilla chips, for serving Instructions: Combine all ingredients. Taste for seasoning and adjust with additional salt and lime juice, if needed. Serve with tortilla chips. Ole! January - Why We Love: Avocadoes ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48148,"Double Potato and Halloumi Bake 1 large sweet potato 1 large red firm potato 1 red onion 1 yellow pepper 1 red pepper 1/2 head garlic, cloves peeled 4 tablespoons olive oil Freshly ground black pepper 4 1/2 ounces halloumi cheese, sliced as thinly as you can Instructions: Preheat the oven to 400 degrees F. Cut the sweet potato into rough 1 1/2-inch cubes and the red potato slightly smaller (1-inch cubes) as the sweet potato will cook more quickly. Halve the red onion, then cut each half into 4 to 6 segments, discarding any tough outer skin. Seed the peppers and cut into 1-inch squares, and separate the cloves of garlic. Put everything into a 2-quart flameproof casserole dish, or whatever you want to use (it should be big, otherwise use 2 dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leach out). Bake for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown. You'll need to turn the oven up to maximum heat or light the broiler for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the broiler until the cheese has melted and turned slightly brown on top, about 5 to 10 minutes. Serve straight out of the casserole dish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48149,"Peppercorn Steak Four 7-ounce top sirloin steaks
Half 1-ounce package au jus mix 2 ounces brandy
2 tablespoons margarine
2 1/2 tablespoons all-purpose flour
1 cup heavy cream, such as Minor's Culinary Cream
1 1/2 tablespoons coarsely ground black pepper Instructions: Heat a grill to medium. Grill the steaks to the desired doneness. Bring 4 cups water to a boil in a medium pot over medium heat. Add the au jus mix and the brandy. Let boil for 10 minutes. While that cooks, in a separate small saucepan, combine the margarine and the flour to make the roux. Let the roux cook for 5 minutes. Add the roux to the au jus mixture and stir with a wire whisk until smooth. Stir in the cream and the black pepper. Arrange the steaks on serving plates and serve drizzled with the sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 48150,"Oatmeal Cake with Penuche Frosting 8 tablespoons (1 stick) unsalted butter, softened 1 cup sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 1 1/2 cups unbleached flour 1 cup oats, ground fine in a blender 1 tablespoon baking powder 1 teaspoon ground cardamom 1/2 teaspoon salt 1 cup milk 6 tablespoons unsalted butter 1/2 cup firmly packed light brown sugar 1 1/2 tablespoons milk 1 cup confectioners sugar 1/2 teaspoon vanilla extract 1/3 cup very finely ground pecans or walnuts Instructions: Preheat the oven to 350 degrees. Butter and flour a 9inch springform pan. In a large mixing bowl cream the butter with an electric mixer until soft. Add the sugar and beat until well blended. Add the eggs and vanilla and beat until light and very fluffy. Thoroughly combine the flour, ground oats, baking powder, cardamom, and salt in a medium bowl. Beat these ingredients into the butter mixture, alternating with the milk, until well blended. Scrape into the prepared pan and smooth the top. Bake 50 to 55 minutes, or until a knife inserted in the center of the cake comes out clean. Do not overcook. Cool on a wire rack 15 minutes, then loosen the edges of the cake, invert onto a platter, and invert again onto the rack so the cake is right side up. Let the cake cool completely, about 2 hours. When the cake is cool, make the frosting: In a small saucepan melt the butter over medium low heat. Add the brown sugar and stir until melted and blended with the butter. Slowly pour in the milk, mix well, and bring the mixture to a boil. Scrape it into a medium bowl and cool 10 minutes. Add the confectioners sugar and vanilla and beat with an electric mixer until smooth. Spread all over the cooled cake. Decorate the cake by sprinkling the ground nuts on top, leaving a 3/4-inch border bare. Wait at least 15 minutes before serving to allow the frosting to set ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 48151,"Wicked Chicken Riggies 1/2 can chipotle pepper in adobe sauce 10 serrano chiles, stemmed, rough chop 3/4 cup hot pepper oil (chili oil) 3/4 cup olive oil plus 3 to 4 tablespoons 1 red onion, small dice 2 tablespoons finely minced fresh garlic 1 tablespoon dry basil 1 tablespoon dry oregano 2 teaspoons kosher salt, plus more for sprinkling 1 teaspoon black pepper, plus more for sprinkling 2 teaspoons cayenne pepper 2 teaspoons red pepper flakes 1 green bell pepper, small dice 1 red bell pepper, small dice 1 yellow bell pepper, small dice 8 cups favorite tomato sauce 6 cups heavy cream 2 cups grated Romano 1/4 cup sugar 1 to 1 1/2 pounds dried rigatoni noodles 2 pounds chicken breast, cut into strips Shredded locatelli cheese, or favorite grated cheese, for serving 4 scallions, fine dice (retain for final garnish) Instructions: For the hot sauce: In a blender, carefully blenderize the chipotle peppers, serrano chiles and pepper oil. This stuff is hot! Be careful with splatter! Reserve. For the chicken: In a large braiser or saucepot, warm 3/4 cup of the olive oil over medium heat for 2 to 3 minutes. Add the onions, garlic, basil, oregano, salt, black pepper, cayenne and red pepper flakes. Stir well and cook until the onions are translucent. Stir the fresh chopped bell peppers into the onion mixture. Stir to coat. Add the reserved hot sauce. Continue cooking for 2 to 3 minutes, stirring occasionally. Add the tomato sauce, heavy cream, Romano and sugar. Whisk well! Lower the heat until the sauce slightly bubbles, and stir well. Turn the heat to low or off while sauteing the chicken strips and cooking the rigatoni noodles. When the sauce is nearing doneness, cook the rigatoni noodles according to package directions. I like to pre-cook my pasta for sauteed pasta dishes such as this. Pre-cooking rigatoni to near doneness, straining and holding at room temperature, or completely chilling down if holding for several hours or more and then dunking in hot, boiling water prior to sauteing works well. For the chicken saute, heat a large saute pan with the remaining olive oil. First, sprinkle the chicken strips with 1 teaspoon salt (more or less), and add to the hot olive oil, one layer at a time. Do not overcrowd the pan. Cook in batches if necessary. Add a dash of black pepper if desired. Flip and shake the chicken pieces around in the hot pan to sear all sides. Cook until opaque and lightly brown, about 4 minutes. Set aside. Toss the tomato sauce and chicken in a large bowl in half-batches, or altogether. Pour onto a serving platter or individual pasta bowls. Garnish with locatelli cheese and reserved fresh scallions. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 48152,"Crispy Lobster Roll 8 ounces (2 sticks) butter 6 egg yolks
4 to 6 tablespoons fresh lemon juice
Pinch cayenne
1/2 teaspoon salt
Pinch ground pepper
Oil, for frying 2 quarts all-purpose flour
2 tablespoons cornstarch
2 tablespoons garlic powder
2 tablespoons seafood boil seasoning, such as Old Bay
Salt and ground pepper Soda water and/or beer
7 ounces fresh picked cooked Maine lobster meat
2 brioche buns Shredded lettuce, for topping
Chopped cooked bacon, for topping
Chopped fresh parsley, for garnish
Instructions: For the brown butter hollandaise: In a small saucepan, melt butter. Allow butter to continue cooking at a very low simmer until the solids fall to the bottom and the rest of the butter gets browned with a very nutty aroma. Turn off heat and set aside. In a double boiler, whisk together yolks and lemon juice. Slowly whisk in melted butter until smooth and creamy, about 10 minutes. Season with cayenne, salt and pepper. For the tempura: Bring oil to 350 degrees F in a deep-fryer or Dutch oven. Whisk together the flour, cornstarch, garlic powder, seafood seasoning and some salt and pepper, then whisk in enough soda water and/or beer to make a batter. Divide the lobster meat into two and thread a portion onto each of 2 skewers. Coat in tempura batter. Fry the lobster until golden, about 2 minutes. For the lobster roll: Toast brioche buns on both sides. Add lettuce to buns. Place a lobster skewer on a bun, then pull out the skewer. Repeat with remaining skewer and bun. Drizzle 2 ounces hollandaise over each bun. Top each with bacon. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48153,"Poached Lobster over Corn and Cherry Tomato Salad 1/2 bottle white wine 1 lemon, halved and juiced
1/4 cup coriander seeds
1 bundle fresh thyme
1 bulb garlic, cut in half equatorially
Kosher salt
One 1 1/4-pound lobster
Splash red wine vinegar
Splash olive oil
Olive oil 2 cloves garlic, smashed
Kosher salt
Pinch red pepper flakes
6 cherry tomatoes, cut in half
1 ear corn, kernels removed
1 zucchini, cut into brunoise
4 leaves basil, cut into chiffonade
1 small handful baby arugula
Splash red wine vinegar
Instructions: For the lobster: Fill an 8-quart stockpot halfway with water and bring to a boil over high heat. Add the wine, lemon juice, coriander, thyme, garlic and enough salt to taste like the ocean. Boil for 10 minutes. Add the lobster, cover the pot and cook for 8 minutes. Remove and let cool. Crack the lobster and remove the meat from the claws, knuckles and tail; cut the tail meat in half vertically. Toss the lobster meat with a splash of red wine vinegar and olive oil. Set aside. For the salad: Drizzle some olive oil in a large saute pan over medium heat, swirling to coat the pan; heat until shimmering. Add the garlic and a pinch of salt and red pepper flakes and cook until the garlic is golden brown; remove the garlic. Add the tomatoes, corn kernels and zucchini, toss to combine, and season with salt. Cook until the tomatoes start to burst, just a few minutes. Toss with three-quarters of the basil chiffonade. Place the arugula in a bowl, season with a pinch of salt, and lightly dress with a splash of red wine vinegar and olive oil. Transfer the arugula to a plate, top with the corn and cherry tomato mixture and then with the lobster meat. Garnish with the remaining basil chiffonade. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 48154,"Horseradish and Sour Cream Mashed Potatoes 4 pounds golden creamer potatoes 2 bay leaves Kosher salt and freshly ground black pepper 2 cups sour cream 1 stick unsalted butter 3 tablespoons horseradish, or 1 cup coarsely grated fresh horseradish 2 tablespoons cooking water Chopped fresh chives, for garnish Instructions: Put the potatoes into a large pot, add the bay leaves, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Remove the bay leaves and drain the water from the potatoes, reserving 2 tablespoons cooking water. Smash potatoes in a large mixing bowl. Add the sour cream, butter, horseradish and season well with salt and pepper. Garnish with chopped fresh chives. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 48155,"American Pasta Carbonara 8 ounces dry spinach fettuccine 2 tablespoons olive oil 2 ounces finely chopped bacon 1 clove minced garlic 2 large eggs, lightly beaten 1/2 cup grated sharp white cheddar cheese Salt and pepper Instructions: Bring a large pot of salted water to a boil, salt, add pasta and cook for 8 to 10 minutes or until \al dente.
Meanwhile, heat olive oil in skillet. Add bacon and saute for about 5 minutes or until it has rendered its fat and bits are crisp. Add garlic and saute for few seconds. Remove skillet from the heat, over and set aside until pasta is done. Whisk eggs and cheese together and season to taste with salt and pepper. When pasta is done, drain well and return to pot, off heat. Thoroughly combine with bacon, garlic and oil. Stirring pasta continuously with a long wooden pasta fork, slowly pour in the egg mixture. Continue to stir, over low heat, until the eggs thicken into a sauce. Remove from the heat immediately or eggs will curdle. (If you are concerned eggs are not cooked enough, continue to cook until they form soft curds; it won't look pretty but it will taste delicious.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 48156,"Blue Cheese Foam with Port Wine Reduction 3 cups dry port wine 2 cups chilled heavy cream 5 ounces blue cheese, crumbled (recommended: Maytag) Salt and freshly ground black pepper Instructions: Put the port wine in a medium-sized saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about 25 minutes or until the wine is reduced to a syrup. Remove from the heat and allow the reduction to cool. Transfer to a covered container or squeeze bottle and refrigerate until needed. Pour the cream into a large saucepan and bring to a boil over medium-high heat. As soon as the cream boils, remove from the heat. Add the blue cheese and using a handheld immersion blender, puree until smooth. Alternatively, transfer the cream and cheese to a food processor and process until smooth. Strain through a chinois or fine-mesh sieve into a large bowl. Season, to taste, with salt and pepper and set aside to cool at room temperature. Pour the blue cheese mixture into the chilled canister of a foamer. The amount will fill it halfway. Charge it with 1 or 2 charges. Chill for at least 2 hours before serving. To serve, shake the foamer vigorously and place a little blue cheese foam on a small plate. Garnish with a drizzle of port wine reduction. If it's too thick to drizzle, let the reduction come to room temperature. Repeat to make 5 to 7 more servings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48157,"Grilled Two-Cheese Burgers with Garlic Dressing For the sauce: 1/2 cup mayonnaise 3 tablespoons sour cream 3 tablespoons roughly chopped fresh basil (or chives, parsley, mint) 1 scallion (white and green parts), trimmed and roughly chopped 1 garlic clove, quartered 1/2 teaspoon Worcestershire sauce 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper For the burgers: 1 1/4 pounds 80% lean ground beef 1 tablespoon vegetable oil 3/4 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/4 cup shredded mozzarella cheese 4 hamburger buns 1 tomato, cored, thinly sliced, and lightly salted 2 tablespoons grated Parmesan cheese Instructions: To make the sauce: Place the mayonnaise, sour cream, basil, scallion, garlic, Worcestershire sauce, salt, and pepper in the bowl of a food processor and puree until creamy and pale green. Transfer to a small bowl, cover with plastic wrap, and refrigerate until you are ready to use it. To make the burgers: Heat a charcoal or gas grill to medium-high. Divide the ground beef into 4 equal pieces and gently form into patties. Use your thumb to make a small indentation in the middle of each burger (this is so the burger grills flat and doesn't contract and puff up on the grill). Brush both sides of the burgers with the oil and then season with salt and pepper. Place the burgers on the grill and cook until they have grill marks, about 4 minutes. Flip the burgers, cook 2 minutes longer, and then top each with about 1 tablespoon of the mozzarella. Cook the burgers 2 more minutes for medium-rare doneness and remove from the grill. Place the buns on the grill, cut side down, and lightly toast, 30 seconds to 1 minute. Set a burger on each bottom bun half. Top with a salted tomato slice. Spread 1 tablespoon of the garlic-herb sauce on the top bun half, sprinkle with Parmesan, cover the burger, and serve with more sauce on the side for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 48158,"Double Berry Bars Nonstick cooking spray, for the pan 1 1/2 cups graham cracker crumbs (from about 9 graham cracker sheets)
1/2 cup sugar
6 tablespoons unsalted butter, melted
Pinch kosher salt
Two 8-ounce blocks cream cheese, at room temperature 1/2 cup sugar
2 large eggs, at room temperature
1/2 cup sour cream
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 cup blackberry jam, warmed until liquidy 1/2 cup raspberry jam, warmed until liquidy
1 cup white chocolate chips, melted
Instructions: For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray. Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F. For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight. For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48159,"Palm Heart Salad 1/2 lime or lemon, juiced 1 teaspoon whole-grain mustard 1 tablespoon white wine vinegar 1 teaspoon sugar 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 1 (14 or 15-ounce) can palm hearts, drained and sliced crosswise 2 ripe mangoes, peeled and thinly sliced 2 ripe avocados (or 1 large), peeled, stoned, and thinly sliced 1/2 cucumber, peeled and thinly sliced 1/2 Scotch bonnet or other hot cl pepper, de-seeded and finely chopped 1/2 lime or lemon (to be squeezed the avocado to prevent discolouring) Instructions: To make the dressing: Mix the first 4 ingredients and then drizzle olive oil in slowly while stirring constantly. Season with salt and pepper, to taste. Assemble all the salad ingredients in a bowl and serve the dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 48160,"Cobb Salad with Maple Pork 1 1-pound pork tenderloin, halved crosswise and lengthwise to make 4 pieces 2 tablespoons Montreal steak seasoning 1/4 cup extra-virgin olive oil 2 tablespoons pure maple syrup 4 large eggs 1 tablespoon Dijon mustard 2 tablespoons white wine vinegar Kosher salt and freshly ground pepper 3 romaine lettuce hearts, chopped 1 avocado, sliced 1 cup cherry tomatoes, halved 1/3 cup crumbled blue cheese Instructions: Preheat the oven to 450? F. Rub the pork pieces with the steak seasoning. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 5 to 6 minutes. Brush with the maple syrup. Transfer the skillet to the oven and roast until a thermometer inserted into the center registers 140? F to 145? F, about 5 minutes. Transfer the pork to a cutting board and let rest at least 10 minutes. Add 1 to 2 tablespoons water to the skillet to thin out the pan juices. Reserve the pan juices for serving. Meanwhile, put the eggs in a medium saucepan and cover with water by 1 inch. Bring to a boil, then remove from the heat and set aside, covered, 10 minutes. Drain, then run under cold water to cool. Peel and chop the hard-boiled eggs.
Make the dressing: Whisk the mustard, vinegar and 1 tablespoon water in a small bowl. Whisk in the remaining 3 tablespoons olive oil in a thin stream until smooth. Season with salt and pepper. Divide the lettuce among plates or shallow bowls. Thinly slice the pork and add to the plates; drizzle with the pan juices. Top the salads with the hard-boiled eggs, avocado, cherry tomatoes and blue cheese and drizzle with the dressing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48161,"Italian Kale Slaw with Sunny-Side Up Eggs 3 bunches Tuscan kale, rinsed and stems removed, cut into 1/4-inch-thick ribbons 1 small fennel bulb, shaved into thin ribbons 1 small leek, white part cut into 1/8-inch thick circles, soaked in water for 2 to 3 minutes to remove any dirt, then drained
4 red radishes, cut into thin circles
3 tablespoons grated Parmesan
1/4 cup smoked almonds
1/2 cup Preserved Lemon Vinaigrette, recipe follows Salt and freshly ground black pepper Salt and freshly ground black pepper
Oil, for frying eggs
6 eggs
1/2 shallot, chopped 1/2 preserved lemon, pulp discarded, rind only
1 tablespoon honey
1/2 cup lemon juice
2 tablespoons champagne vinegar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup pure olive oil
Instructions: Toss the kale, fennel, leek, radishes, Parmesan and almonds together with the lemon vinaigrette and season well with the salt and pepper. Allow this to marinate for 15 to 20 minutes before serving. When ready to serve, heat a large saute pan over high heat and add oil. Once heated, add 2 to 3 eggs to the pan and cook sunny-side up for about 2 minutes. Season with salt and pepper. Serve on top of individually plated portions of slaw. Reserve any leftover dressing for serving. Any leftover salad will still be as good the next day. Place the shallot, preserved lemon rind, honey, lemon juice, vinegar, and salt and pepper in a blender. Pulse to blend. With the motor running, slowly add in the olive oils to emulsify. Taste for seasoning and adjust if needed. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 48162,"Cheese and Honey Pie 4 ounces shortcrust pastry 8 ounces low-fat cheese, such as ricotta 3 tablespoons honey 2 eggs, well beaten Juice of 1/2 lemon 1 teaspoon cinnamon 4 ounces walnuts, crushed Instructions: Preheat oven to 350 degrees F. Line an 8-inch flan dish with the pastry and bake blind for 10 minutes. Increase the heat in the oven to 375 degrees F. While pastry is cooking, mix the cheese with the honey. Add eggs, lemon juice and half the cinnamon and mix thoroughly. Cover the pastry base with walnuts and pour the mixture on top. Bake for 30 minutes. Make sure the mixture is set and then sprinkle the remaining cinnamon on top. Let cool to room temperature and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 48163,"Tex Mex Blt 1/4 cup mayonnaise mixed with pinch chili powder and chopped fresh jalapeno pepper 4 thick slices whole wheat bread 8 slices crisply fried turkey bacon 6 thin slices ripe tomato Thin slices avocado Sprigs of cilantro, roughly chopped Washed lettuce leaves Instructions: Mix the mayonnaise with pinch of chili powder and chopped fresh jalapeno pepper and set aside. Toast the bread lightly. Spread each side with mayonnaise. Pile on bacon, tomato, avocado, cilantro sprigs and lettuce and top with other slice of toast. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 48164,"Sunny's Italian Sausage-Stuffed Acorn Squash 2 acorn squash, halved through the stem to the base and seeds removed 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 tablespoon olive oil 2 links (8 ounces) spicy Italian sausage, casings removed 1/2 cup chopped red onions 1/4 teaspoon hot Hungarian paprika 1/4 teaspoon pumpkin pie spice 6 fresh sage leaves, finely chopped 1 stalk celery, finely chopped 1 red bell pepper, seeded and finely chopped Kosher salt and freshly ground black pepper 1/2 cup shredded Cheddar-Monterey Jack cheese blend 1/2 cup chopped walnuts 1/4 cup dried cranberries, finely chopped Chopped fresh parsley, for garnish Instructions: For the squash: Preheat the oven to 400 degrees F. Place the squash on a baking sheet flesh-side up and rub with the olive oil. Season liberally with salt and pepper. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Allow to cool until easy to handle. Lower the oven temperature to 350 degrees F. Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape. For the filling: In a large pan on medium-high heat, add the olive oil and sausage. While cooking, break the sausage into bits like ground meat with a wooden spoon. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. Cook until the sausage is done and the vegetables are tender. Add the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Taste and season with salt and pepper if needed. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. Sprinkle with parsley and serve warm. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 48165,"Sheet Pan Holiday Ham Dinner 12 ounces green beans, trimmed 3 tablespoons olive oil 3 cloves garlic, grated Kosher salt and freshly ground black pepper One 14-ounce package stuffing mushrooms (14 to 16) 1/2 cup Italian-style breadcrumbs 1/4 cup finely grated Parmesan (about 1/2 ounce) 1/4 cup cream cheese (2 ounces), at room temperature 2 tablespoons fresh flat-leaf parsley, chopped Kosher salt and freshly ground black pepper 1 tablespoon olive oil Nonstick cooking spray, for the foil 1/3 cup orange marmalade 2 tablespoons fresh orange juice 2 teaspoons cornstarch 1 teaspoon finely chopped fresh rosemary Freshly ground black pepper Two 1-pound ham steaks, patted dry 4 frozen dinner rolls 1 tablespoon unsalted butter, melted Instructions: Arrange 2 oven racks in the middle part of the oven and preheat to 375 degrees F. For the green beans: Add the green beans, olive oil, garlic, 1/4 teaspoon salt and a few grinds of pepper to a sheet pan. Toss to coat and spread out evenly. Bake on the upper rack until starting to get tender, about 15 minutes.
For the stuffed mushrooms: Meanwhile, pop the stems from the mushrooms and use a measuring spoon to scoop out any remaining stem. Reserve the stems and bits for another use.\u202f
Combine the breadcrumbs, Parmesan, cream cheese and parsley in a medium bowl. Season with salt and pepper. Divide the filling evenly among the caps.
For the ham: Line another sheet pan with foil and spray with nonstick spray.
Microwave the marmalade in a microwave-safe bowl until melted, about 45 seconds. Add the orange juice, cornstarch, rosemary, 1/4 teaspoon pepper and 2 tablespoons water and whisk to combine.
Arrange the ham on the prepared sheet pan and brush the glaze on both sides of each ham steak.
After the green beans have cooked for 15 minutes, remove them from the oven and push them over to the right side of the sheet pan. Add the mushrooms to the left side and drizzle the filling evenly with the olive oil.
Place the ham on the upper rack and the green beans and mushrooms on the lower rack. Bake, frequently brushing the ham with the glaze, until the glaze starts to thicken up, about 25 minutes.
For the rolls: Remove the green beans and mushrooms from the oven. Push the green beans to the middle of the sheet pan and arrange the dinner rolls on the right side. Brush the rolls with the melted butter.
Bake until the dinner rolls are softened, the ham glaze is thickened and glossy, the green beans are tender and the mushroom filling is golden, about another 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48166,"Crisp Potato Galette with Smoked Salmon and Caviar 3 potatoes, peeled and grated 1/2 pound clarified butter Salt and pepper 1 pound smoked salmon, thinly sliced 3 shallots, minced 5 sprigs fresh dill, chopped 1/2 cup creme fraiche or sour cream 1 lemon, juiced Pinch black pepper 1 tablespoon olive oil 1/2 bunch fresh chives, chopped 3 ounces caviar Instructions: Toss grated potatoes in 1/4 pound clarified butter. Season with salt and freshly ground pepper. Heat 2 non-stick saute pans over high heat until nearly smoking. Divide remaining butter between the 2 pans. Add the potatoes evenly to each pan, and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saute until almost golden brown. Use a spatula to check the underside of the pancake, turn over and cook other side until golden. Remove galettes from pans and warm in a preheated 425 degree F. oven for 10 minutes. Prepare dill cream: In a bowl, mix together shallots, dill, creme fraiche or sour cream, juice of 1/2 lemon and season with salt and pepper. Mix well. Remove galettes from oven while still warm. Spread with dill cream and cover with slices of smoked salmon. Lightly brush smoked salmon with olive oil, then sprinkle with black pepper and remaining lemon juice. Cut galettes into desired portions and garnish with caviar and chopped chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48167,"Lasagna 1 pound uncooked lasagna 2 pounds ricotta 6 eggs Sunday Ragu, recipe above, or other tomato sauce 1 pound grated mozzarella 1 cup grated Parmesan Instructions: Preheat oven to 350 degrees. Cook lasagna in boiling salted water until al dente. The pasta will cook further in the oven. In a small mixing bowl, stir together ricotta and eggs. In a 12 by 24-inch baking dish, spoon some sauce to just cover bottom surface of dish. Arrange lasagna to cover all sauce. Spread a thin layer of egg-ricotta mixture over the pasta, and finish layer with a sprinkling of mozzarella and Parmesan. Repeat process until all lasagna noodles have been used: there should be about 3 layers. Cover the top layer of lasagna with ragu and mozzarella. Cook for 1hour. Serve hot. ","[Chardonnay, Barolo, Chianti, GSM Blend]" 48168,"Quick Roasted Tomato Soup 5 pounds Roma tomatoes 2 (28-ounce) cans whole plum tomatoes (recommended: San Marzano) Handful basil leaves 2 jalapenos 2 red onions quartered, skins on 1 head garlic, cut in 1/2, skins on Half bunch parsley Half bunch thyme Extra-virgin olive oil Salt Pepper Water, if needed 1/2 cup milk 1 loaf crusty wheat-bread 2 cloves garlic, minced 1 tablespoon red pepper flakes Salt and pepper Olive oil 1 pint Greek yogurt 1/2 bunch chives, chopped Salt and pepper Instructions: For yogurt:
In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper. Run everything through a food mill on a medium dye over a medium pot.
If too thick, thin with water. Add milk right before service.
Croutons:
Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
Yogurt:
Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
Garnish the soup with croutons and yogurt.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 48169,"Mini Chicken Pot Pies 1/3 cup chicken broth 8 ounces frozen mixed vegetables (corn, peas, carrots) 2 (10-ounce) cans chicken breast, drained 1/2 can cream of celery soup 1 tablespoon garlic herb seasoning blend 1/4 cup butter, melted 5 sheets phyllo dough Pepper Instructions: Preheat oven to 375 degrees F.
In a medium saucepan, heat the chicken broth. Add frozen vegetables and chicken breasts and simmer for 15 minutes on medium heat. Add soup and herb seasoning blend and cook for another 5 minutes. Set aside.
Arrange 12 espresso cups on a sheet pan lined with parchment paper. Leave about 2 inches of space between cups. Fill each cup with 1 heaping tablespoon chicken vegetable mixture.
Gently brush melted butter over each sheet of phyllo dough and cut each into 3-inch squares. Top each cup with 5 phyllo squares and fold ends towards sides of cup. Repeat process. Bake chicken pot pies for 25 minutes or until phyllo turns golden brown and sheets puff up. Serve warm.
To re-heat:
Return cups to a sheet pan and loosely cover with parchment paper or foil. Re-heat at 300 degrees F for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48170,"Black Out Cupcake 2 cups all-purpose flour 3/4 cup cocoa powder, such as Valrhona 2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups organic sugar
1 cup organic milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 organic eggs
1 organic egg yolk
1 cup boiling water
3/4 cup full-fat cream cheese 1/2 cup fresh organic carrot juice
1/3 cup light brown muscovado sugar
9 ounces white chocolate, finely chopped
1 teaspoon organic ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon organic ground ginger
2 cups organic heavy cream 2 ounces organic sugar 1/4 teaspoon organic cayenne pepper 18 ounces semisweet chocolate, finely chopped 2 ounces unsalted organic butter Cayenne pepper, for garnish Marzipan carrots, for garnish Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake pans with paper liners. Sift the flour, cocoa powder, baking powder, baking soda and salt together into a bowl. Whisk together the sugar, milk, oil, vanilla, eggs and egg yolk. Whisk into the dry ingredients slowly, followed by the boiling water, just to combine. Pour into the cupcake pans and bake for about 18 minutes. Let cool completely.
For the carrot ganache: Whisk together the cream cheese, carrot juice and sugar in a large saucepan until smooth. Place over low heat until just boiling. Place the white chocolate in a large bowl and pour the hot carrot mixture over. Mix well until all the chocolate has melted. Stir in the cinnamon, vanilla and ginger. Let cool.
For the chocolate ganache: Combine the cream, sugar and cayenne in a saucepan and bring to a boil. Combine the chocolate and butter in a bowl. Whisk the hot cream into the chocolate until smooth, then cover with plastic wrap. For assembly: Use a melon baller to scoop out the center of each cupcake and fill with carrot ganache. Frost with the chocolate ganache and sprinkle each cupcake with some cayenne pepper. Garnish with a marzipan carrot. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 48171,"Belly of the Beast 1/2 cups hoisin sauce 1/2 cup honey
1/2 cup sriracha
1/2 cup rice vinegar
4 to 6 pounds pork belly
Garnish: sliced cucumber, sliced green onions and sesame seeds 18 ounces warm water 6 tablespoons sugar
3 teaspoons instant yeast
1110 grams all-purpose flour
3 teaspoons baking powder
6 tablespoons vegetable oil, plus more as needed Instructions: For the belly of the beast: Add hoisin sauce, honey, sriracha and rice vinegar to a mixing bowl. Stir well. Reserve half for honey sriracha sauce and half for cooking liquid. Rinse pork belly under cold water and pat completely dry. Scrape skin with a knife. Add pork belly to a vacuum bag and cover with cooking liquid. Seal bag and cook in a water bath at 155 degrees F for 24 hours. Remove pork from water bath and let cool to room temp. Preheat oven to 450 degrees F. Once cooled, open bag and pour liquid into a saucepan. Reduce liquid to a glaze on medium heat, 5 to 10 minutes. Slice pork belly and cover with glaze in a roasting pan. Roast until glaze becomes tacky, 5 to 10 minutes. For the bun daddy bun: Combine water, sugar and yeast in a stand mixer. Stir well and wait for foam to form, about 5 minutes. Mix flour and baking powder together in a separate bowl and stir until mixed well. Add 6 tablespoons oil to the yeast mixture, then add and combine the dry ingredients. Turn the mixer on low speed to incorporate everything, then mix on medium speed until a smooth dough ball has formed, 10 to 15 minutes. Remove dough from mixing bowl and oil the sides of the bowl. Place the dough back in the bowl, cover with plastic wrap and set in warm place to proof until dough has doubled in size, 1 to 2 hours. Knead dough for 2 to 3 minutes, removing any air bubbles. Portion dough out to roughly 2-ounce balls. Let dough proof again, loosely covered, for about 10 minutes. Flatten dough balls with your palm and roll out to 1/4-inch-thick discs. Drop 1 to 2 drops of oil on the inside of a dough disc, fold in half and place in a bamboo steamer. Repeat with the remaining dough. Steam buns for 12 minutes. Remove from heat, then add one slice of pork belly to a bun, followed by 4 to 6 cucumber slices, green onions, honey sriracha sauce and sesame seeds. Repeat with remaining ingredients. (Save remaining buns for another use.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48172,"Fruity Cream Cheese Puff Pastries 6 frozen puff pastry shells, such as Pepperidge Farms 2 tablespoons salted butter, melted 1 tablespoon turbinado sugar 4 ounces cream cheese, softened 2 tablespoons milk 2 tablespoons powdered sugar 1 teaspoon vanilla 3/4 cup pie filling of your choice (apple, cherry, blueberry, etc.) Instructions: Preheat the oven to 425 degrees F. Brush the tops of the puff pastry shells with the melted butter and sprinkle with the turbinado sugar. Bake on a baking sheet until puffed and golden brown, 20 to 22 minutes. Let rest until cool enough to handle, 8 to 10 minutes. Meanwhile, combine the cream cheese, milk, powdered sugar and vanilla in a bowl. Using a hand mixer, beat until smooth. Transfer to a piping bag. Remove the center portion of the pastries and set aside. Pipe the cream cheese mixture around the inside edge of each pastry, leaving a well in the middle. Fill the well with the desired pie filling. Transfer to a platter or serving tray with the reserved centers. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 48173,"Mahi-Mahi with Garlic-Lime Sauce 3 tablespoons extra-virgin olive oil, for oiling the grill grates 3 cloves garlic, chopped 1/3 cup lime juice 2 tablespoons chopped fresh cilantro leaves, plus whole leaves, for serving Kosher salt and freshly ground black pepper Four 5- to 6-ounce mahi-mahi fillets Lime wedges and cooked white rice, for serving Instructions: Prepare an outdoor grill for medium-high heat. Heat the oil and garlic in a small skillet over medium heat and cook, swirling the pan occasionally, until the garlic is soft, about 2 minutes. Remove from the heat and pour into a medium heatproof bowl. Add the lime juice, cilantro and 1/2 teaspoon salt, whisk to combine and set aside. Sprinkle the mahi-mahi generously with salt and pepper. Lightly oil the grill grates. Place the fish on the grill, rounded-side down, and cook until it releases from the grill and has grill marks, about 5 minutes. Carefully flip the fish and continue to cook until firm to the touch, about 5 minutes more. Divide the fish among 4 plates and spoon some of the garlic-lime oil over top. Serve with lime wedges and cooked white rice and the remaining sauce on the side. Sprinkle with cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 48174,"Rosemarie's Peanut Butter Pie 1 1/2 cups sifted flour 1/2 teaspoon salt 2 tablespoons of sugar 1/2 cup shortening 2 1/2 to 3 tablespoons of ice cold water Pinch of salt 2 1/2 cups milk 3 egg yolks 3/4 cup sugar 1/2 cup flour 1 teaspoon vanilla 1/2 cup smooth peanut butter Baked pie shell (from above) 1 cup cream, whipped 1/2 cup peanuts, roasted Instructions: For Peanut Butter Pie Pastry: Preheat oven to 450 degrees. Sift together flour, salt and sugar. Cut in shortening until it resembles cornmeal. Add water, 1 tablespoon at a time, tossing with fork until moist enough to hold together. Shape into a ball. Wrap in wax paper. Refrigerate 1 hour. On a lightly floured board, roll out chilled pastry until large enough to line a 9-inch pie pan. Dust top lightly with flour and line pan. Prick all over with fork. Flute edges. Place in freezer 15-20 minutes. Bake 12 to 15 minutes. Cool. For Pie Filling: Combine egg yolks, salt and milk. Mix well. Place in heavy saucepan and cook over low heat, stirring until warm. Combine sugar and flour, gradually add to milk mixture, stirring constantly until thickened. Boil 1 minute. Remove from heat. Stir in vanilla and peanut butter. Let cool slightly. Pour filling into cooled pie shell. Chill thoroughly. Garnish with whipped cream and roasted peanuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 48175,"New England Baked Beans 3/4 cup dry pinto beans 3/4 cup dry black-eyed peas 3/4 cup dry navy beans 1/2 pound salt pork, rinsed, scored and halved 1 medium onion, stuck with 1 whole clove 1/3 cup unsulphured molasses 1 teaspoon dry mustard 1 teaspoon kosher salt 1/2 cup drained and chopped canned whole tomatoes 1 tablespoon cider vinegar 1 tablespoon dark rum (optional) Instructions: Check the beans for any stones or dirt and discard. Put the beans in a large bowl; cover with cold water by about 3 inches. Cover, and set aside in a cool spot or the refrigerator to soak for 6 hours or overnight. Drain the beans. Put the beans in a large saucepan with 5 cups of water and bring to a boil over high heat. Reduce the heat so the beans simmer and cook for 30 minutes. Drain, but reserve the cooking water. Preheat the oven to 250 degrees F. Put the beans in a 2 to 2 1/2-quart ceramic bean pot or covered casserole with the salt pork and the onion. In a medium bowl combine the molasses, mustard, and salt with 2 cups of the cooking liquid and pour over the beans. (If the beans are not covered by the liquid add more.) Cover the pot, and bake for 3 hours. Check the beans periodically to make sure they are covered with liquid and if needed add more of the reserved cooking liquid. Gently stir in the tomatoes and vinegar, taking care not to break up the beans, continue to bake for 3 more hours. Remove from the oven and stir in the rum, if desired. Serve. ","[Chardonnay, Merlot, Cabernet Franc, Pinot Grigio]" 48176,"Homemade Spicy Dill Pickles 4 cups rice wine vinegar 2 tablespoons honey 1/2 teaspoon red pepper flakes 1 teaspoon whole white peppercorns 1 teaspoon coriander seeds 1 teaspoon mustard seeds 1/2 teaspoon fennel seeds 1/2 teaspoon toasted cumin seeds 1 tablespoon kosher salt 2 tablespoons coarsely chopped fresh dill 2 tablespoons coarsely chopped cilantro leaves 2 unpeeled English cucumbers, washed, cut in 1/2 horizontally, then quartered lengthwise Instructions: Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium non-reactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 48177,"Shrimp, Mangos, and Papayas on Skewers with Mango Salsa 2 tablespoons sesame oil 1 tablespoon hoisin sauce 1 tablespoon oyster sauce 2 teaspoons honey 1/4 cup minced scallions 1 tablespoon grated fresh ginger 1 teaspoon minced garlic 1/8 teaspoon salt 1/8 teaspoon black pepper A few drops hot pepper sauce 2 pounds medium-size shrimp (about 36) peeled and deveined 1 recipe marinade 2 large mangos 1 large papaya Instructions: Mix together the marinade ingredients. Place the shrimp in a shallow dish or plastic container, and pour the marinade over them. Cover and marinate for 1 to 2 hours in the refrigerator. Preheat the broiler. Transfer the shrimp to a broiling pan and broil for 2 to 3 minutes on each side, until just cooked. Set aside to cool. Thread 1 shrimp, 1 papaya slice and 1 mango slice onto each skewer, and continue threading, using 3 to 4 shrimp per skewer. Serve with Mango Salsa as a dipping sauce.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48178,"Cream Eggs with Irish Cheese and Chives 2 tablespoons butter, cut into small bits 8 large eggs 1/3 cup heavy cream, eyeball it Salt and pepper 1/2 pound farm house Cheddar, shredded or diced 12 blades fresh chives, chopped Instructions: Heat a medium nonstick pan with butter over medium low heat. Whisk eggs with cream and salt and pepper. Scramble eggs soft only, stir in cheese and chives and continue to cook a minute more then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48179,"Roasted Potatoes 3 large baking potatoes, peeled 3/4 cup clarified butter 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat oven to 450 degrees. Slice potatoes as thinly as possible across length. (We like to use a mandoline, although a food processor fitted with a 2-millimeter slicing blade will do just fine.) Place potatoes in a large bowl, and rinse under cold running water, until water runs clear, about 5 minutes. Drain and pat dry with paper towels. Combine potatoes with butter, salt and pepper in a medium bowl. Toss to coat. Arrange potato slices in 2 or 3 layers on a medium jelly roll pan or baking sheet. Bake 30 to 35 minutes, until the edges are golden brown. Tip pan to drain off excess butter, cut into wedges, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48180,"Napa Cabbage Kimchi (Baechu Kimchi) 2 napa cabbages (3 to 4 pounds each) 2 cups Korean coarse sea salt (gulgeun-sogeum or cheonilyeom), plus more if needed
One 5-inch square dasima/kombu/dried kelp (about 0.5 ounces) 10 dried dasima anchovies (about 0.8 ounces)
5 dried shiitake mushrooms (about 0.5 ounces) 3 tablespoons glutinous rice flour 1 tablespoon granulated sugar
1/2 cup fish sauce 4 tablespoons dried bori shrimp (about 0.3 ounces)
32 cloves garlic, peeled (about 1 cup)
2 tablespoons salted shrimp
1 onion, one half cut into quarters and one half thinly sliced
One 2-inch piece ginger, peeled (about 2 ounces)
1/2 apple, cored and quarted (about 4 ounces)
1 1/2 cups or more coarse gochugaru (Korean red cl flakes; see Cook\u2019s Note)
1 pound Korean radish, julienned 1/8 inch thick (about 4 cups)
2 ounces Chinese chives, cut into 1 1/2-inch pieces (about 1 cup)
Instructions: For the cabbage: Shave off any brown areas near the root of each cabbage and remove any outer leaves that are wilted or have holes, leaving a few for wrapping the cabbage in a bundle at the end of the coating process. Using a knife, make a 3-inch incision lengthwise from the root end of each cabbage and split open in half with your hands. Make another 3-inch incision from the root end of each half and split in half again into quarters. Make the brining solution: Combine 1 cup of the salt and 10 cups water in a large bowl and mix until most of the salt is melted. Dip each cabbage quarter in the brining solution and shake dry directly above the solution.
After all of the cabbage is dipped and dried, use the remaining salt to distribute among the cabbage, working a quarter wedge at a time. Place the root end of each facing you, working over another large bowl. Gather the leaves with one hand and flip them open as though you\u2019re turning the pages of a book; use your other hand to salt the leaves, 1/2 teaspoon to 1 teaspoon per leaf at a time, depending on the size of the leaf. Salt well on the thick white part, closer to the root, rather than the leafy ends. Make sure to use the entire 1 cup salt for this step. (If you run out of salt while salting, continue with more salt up to 1/2 cup; oversalting can deter the fermentation process, so do not go over 1/2 cup.)
Once the cabbage is all salted, place back in the brining solution cut-side down. If there is any salt left behind in the large bowl (or any salt sticking to your hands), add it back to the brining solution. Rotate and gently press down on the cabbage every 1 to 2 hours to ensure each quarter is submerged in the brining solution at some point. In the beginning of the brining process, not all of the cabbage quarters will be sitting in the brining solution. Let sit at room temperature until the thickest white part of each becomes pliable and bends over in half without breaking, 6 to 8 hours. If the thick white part cracks loudly and there is a rip where you folded it over, then it needs more time.
For the dasima anchovy broth: While the cabbage is brining, add the dasima and 4 cups cold water to a medium pot. Let sit until the dasima doubles in size and the water turns a slight green-yellow, about 30 minutes.
Meanwhile, remove the heads of the dasima anchovies and split them in half along the spines to remove the guts. Set aside.
Bring the dasima pot to a boil over medium-high heat; boil until the dasima starts to foam around the sides, 1 to 2 minutes. Discard the dasima, then add the cleaned anchovies and dried shiitake. Lower the heat to low and cook at a gentle boil (where you see 2 to 3 bubbles appearing on the surface at most), for 10 minutes. At this point, some broth will have evaporated and the remaining broth will be slightly darker. Turn off the heat and let sit for 5 more minutes. Strain through a mesh strainer. Reserve the pot for later use. Cool the broth completely in the refrigerator.
When the cabbage is properly brined, drain it and discard the brining solution. Submerge the cabbage in a running bath of cold water and wash, massaging and rubbing the thick white part of each quarter between your fingers, one leaf at a time. Drain and repeat this 2 to 4 more times, until the thick white part closest to the root is no longer slippery. Tear off a piece of cabbage and taste. The cabbage should taste seasoned after a thorough wash. Hold each quarter wedge root-side up and with one hand, gently squeeze out the water from the leafy part. Be careful not to rip the leaves as you squeeze. Shake gently to separate the leaves and place back in a colander root-side up to drain for 1 to 2 hours.
For the rice glue: Add the glutinous rice flour, sugar and 2 cups cold dasima anchovy broth to the reserved pot and whisk until combined. Place the pot over medium-high heat and cook, whisking constantly, until the mixture starts thickening and comes to a boil, 5 to 6 minutes. Switch to a silicone spatula, lower the heat to medium low and continue to cook, stirring, until the mixture is thick enough to coat the spatula, about 1 minute. (This mixture will thicken as it sits; you should have a total of 2 cups.) Remove from the heat and transfer to a heatproof container to cool immediately in the refrigerator.
For the paste: Put the fish sauce, dried bori shrimp, garlic, salted shrimp, quartered onion, ginger and apple in a blender and process until smooth. Transfer the blended mixture to a large bowl and whisk in the gochugaru and glue until combined. Add the radish, chives and sliced onion and stir again until incorporated. (Keep in mind that this paste is supposed to be salty.)
Place a quarter wedge of cabbge, root end facing you, in a big bowl. Gather the leaves with one hand and flip them open as though you\u2019re turning the pages of a book; use your other hand to brush with roughly 1 tablespoon of the kimchi paste one leaf at a time, working from root to tip. Coat the entire leaf thoroughly with paste; slide most of the vegetables in the paste down by the thick white part closest to the root before moving on to the next leaf. Make sure not to coat too heavily in the beginning, as there are many cabbage quarters to coat. When finished coating, press down on all the leaves and curl up the leafy parts. Wrap the two largest, outermost leaves of each wedge around the entire wedge in a tight bundle. Repeat for the remaining wedges.
Pack the cabbage in a clean, airtight container as tightly as possible, pressing down gently to squeeze out as much air as you can. Use a weight or a plate to weigh down the cabbage, leaving an inch or more of space on top, as the cabbage will release liquid and build up pressure as it ferments. Allow the cabbage to ferment for 2 to 4 days at room temperature on a kitchen countertop, away from the sunlight or heat, opening the container every 1 to 2 days to release built-up pressure and press down to submerge the cabbage in its juices. The kimchi will release more liquid as it sits, and bubbles will start forming; it will become slightly effervescent. (Keep in mind that the kimchi juice ferments faster than the cabbage, so taste the cabbage, especially closer to the thick root parts, as it ferments.) The kimchi will change in level of salt, flavor and texture throughout the fermentation process; when the kimchi has reached the desired level of pungency and taste, store in the refrigerator for up to 6 months.
To serve, slice off the root and cut the kimchi horizontally in 1- to 2-inch pieces, keeping the leaves neatly stacked. Serve alongside rice and/or soup.
","[Pinot Noir, Beaujolais, Sangiovese, Grenache]" 48181,"Apple Chutney 6 Granny Smith apples, peeled, cored and half-inch diced 1 cup chopped yellow onion 2 tablespoons minced fresh ginger 1 cup freshly squeezed orange juice (2 oranges) 3/4 cup good cider vinegar 1 cup light brown sugar, lightly packed 1 teaspoon whole dried mustard seeds 1/4 teaspoon hot red pepper flakes 1 1/2 teaspoons kosher salt
3/4 cup raisins Instructions: Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
Set aside to cool and store covered in the refrigerator for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48182,"Turkey and Sweet Potato Quesadillas with Chipotle Mayo 2 cups shredded leftover turkey 1/4 cup salsa (I like tomatillo but whatever you have is fine) 4 large flour tortillas 1/2 cup sweet potatoes, mashed 1 cup shredded Cheddar 2 tablespoons canola oil 1/2 cup mayonnaise 2 tablespoons sour cream 1 lime, juiced 1 canned chipotle pepper, chopped 1/2 teaspoon ground cumin 1 tablespoon chopped cilantro Salt and freshly ground black pepper 1 green onion for garnish, sliced Instructions: In a large bowl combine leftover turkey and salsa. To construct quesadilla, place one tortilla on work surface and spread with half the mashed sweet potato. Then add half the turkey mixture and half the cheese. Top with tortilla and brush with a bit of canola oil. In a large skillet over medium high heat add quesadilla oil side down then brush the top with oil. Cook for about 3 minutes until bottom begins to brown and cheese starts to melt. Flip and repeat. In a small bowl combine mayonnaise, sour cream, lime juice, chipotle, cumin, and cilantro, and season with salt and pepper. Remove quesadilla from pan, cut into wedges and serve with chipotle dipping sauce. Garnish with green onions. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 48183,"Duck Gumbo 5 to 6 ducks 2 large yellow onions, diced 2 large bell peppers, diced 1 clove garlic, minced 3 tablespoons chicken bouillon granules 2 teaspoons salt 1 teaspoon black pepper 2 bay leaves Water, to cover the ducks 1/2 pound bacon 3/4 cup all-purpose flour Vegetable oil (if needed) 1 teaspoon salt 1 teaspoon pepper Reserved duck broth 1 large yellow onion, chopped 1 large bell pepper, chopped 2 (15-ounce) cans diced tomatoes, drained Salt and pepper 2 teaspoons Worcestershire sauce 1/2 teaspoon cayenne pepper 2 tablespoons garlic powder 1/2 teaspoon hot pepper sauce 2 tablespoons mango-tamarind spicy Jamaican pepper sauce (recommended: Pick-a-Peppa brand) 1 large package smoked pork sausage, diced and browned Reserved chopped duck meat 1/2 cup finely chopped reserved bacon 1 package frozen okra, cooked to package directions, drained 1 pound raw shrimp, cut into small pieces 2 tablespoons gumbo file White rice and French bread, as accompaniment Instructions: Broth: To a large stockpot, add the ducks, onions, bell peppers, garlic, bouillon, salt, pepper, bay leaves, and enough water to cover the ducks. Bring to a boil and cook the ducks for about 1 hour, until tender. Remove ducks and pull the breast meat from the bones and chop them into small pieces - use only the breast meat and discard the rest of the bird or save for another use. Strain the broth and save. Set aside the chopped duck breast and broth to use later. Roux: In a large, deep, black skillet or kettle, fry the bacon. Remove the bacon with a slotted spoon, leaving the grease in the pan. To the hot bacon grease, slowly add the flour, if the mixture is of a paste consistency, add more bacon grease or oil until it's loose and easy to stir. Stirring constantly, flour-grease mixture should cook on medium heat until a dark caramel color is obtained. Add the salt and pepper and stir. As soon as the salt and pepper are stirred into the roux, add the remaining ingredients to make the gumbo. To the hot roux, add broth, then the onions, peppers and tomatoes. Add the seasonings. Then add sausage, duck, bacon pieces and okra. Next add the shrimp, cook until shrimp is pink. Finally, add the gumbo file and stir. Let gumbo simmer for about 1 hour. The longer it simmers, the better it gets. Serve over white rice with hot French bread ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Merlot]

" 48184,"Citrus Marinated Asparagus Salad with Tuna Tartare on Pappadoums 8 to 12 ounces corn oil for frying 1 package pappadoums (can buy at Indian specialty store), cut into wedges Juice of 2 oranges Juice of 2 lemons 1 tablespoon chopped garlic 3 tablespoons balsamic vinegar 4 tablespoons grapeseed oil 1/2 bunch chives, sliced thin 2 ounces mint, fine chiffonade 6 to 8 ounces fresh tuna, number 1 or sushi grade if possible 1-ounce truffle oil 1/8 cup chopped scallions Salt and pepper 2 bunches asparagus Cracked white or black pepper Tobiko or flying fish roe for garnish, if desired Instructions: In a medium sauce pan heat oil to approximately 350 degrees F or until 1 to 2 drops of water react. Add pappadoums and cook until golden. Remove, place on a towel to dry. In a medium bowl, whisk orange juice, lemon juice, garlic, balsamic vinegar, grapeseed oil, chives and mint and season to taste. Chop or mince tuna with a spoon and place in small bowl. Add truffle oil, scallions and a touch of chili oil and season to taste. In salted, boiling water, cook asparagus for 15 seconds, then remove and shock in cold, salted water. Remove when cool. Plate asparagus and drizzle with vinaigrette. Arrange pappadoums at bottom of plate and top with tartare. Garnish with fresh cracked white pepper or black. If you want use tobiko or flying fish roe for color and garnish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48185,"Southern Stuffing 2 batches Herbed Cornbread, recipe follows 6 slices bacon, chopped 1 stick butter 1 large onion, diced 5 stalks celery, diced 1 large red bell pepper, diced 1 jalapeno pepper, seeded and finely diced 2 cloves garlic, minced 6 cups low-sodium chicken broth, plus more if needed 1/2 bunch parsley, finely chopped 2 teaspoons minced fresh rosemary Kosher salt and freshly ground pepper 1 cup yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 teaspoon dried basil 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1 cup buttermilk 1/2 cup whole milk 1 large egg 1/2 teaspoon baking soda 3 tablespoons salted butter 3 tablespoons shortening Instructions: Cut the cornbread into 1-inch cubes (about 12 cups). Place on a baking sheet and leave out several hours or overnight, until completely dried out. Preheat the oven to 375 degrees F. Add the bacon to a skillet and saute until cooked and almost crisp, about 7 minutes. Remove to a plate and wipe out any grease. Melt the butter in the skillet; throw in the onion, celery and red pepper and cook, stirring, 4 to 5 minutes, until they are soft. Add the jalapeno and garlic and saute 2 minutes more. Pour in the chicken broth. Add the parsley and rosemary, season with salt and pepper and cook for a couple of minutes, then turn off the heat. Pour the cornbread into a bowl and spoon in some of the broth mixture. Keep adding broth, tossing as you go, until it's all mixed in. Season with salt and pepper, add the bacon and toss again. If you like your dressing extra moist, add a little more broth. Pile the dressing into a 3-quart casserole pan and bake, uncovered, 20 to 25 minutes. Serve piping hot. Preheat the oven to 450 degrees F. Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together. Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix. In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined. In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 48186,"Coconut Curry Caramel Corn Olive oil spray 1 1/2 cups shredded unsweetened coconut 3 tablespoons canola oil 3/4 cup popcorn kernels 2 cups Candied Peanuts, recipe follows 2 cups packed dark brown sugar 1 cup (2 sticks) unsalted butter 1/2 cup light corn syrup 3 tablespoons chopped fresh curry leaf, optional 1 1/2 teaspoons kosher salt 1/2 teaspoon baking soda 1 teaspoon cumin seeds 1 teaspoon black mustard seeds 1 teaspoon ground turmeric 1/2 teaspoon ground mace or nutmeg, optional 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper, optional 1/4 teaspoon ground cinnamon 2 cups unsalted peanuts 2 tablespoons well-shaken canned coconut milk 2 tablespoons packed dark brown sugar 1 tablespoon chopped fresh kaffir lime leaf (about 10 leaves) 1/2 teaspoon kosher salt 1/4 teaspoon reshampatti cl powder or cayenne pepper, optional Instructions: Preheat the oven to 250 degrees F. Liberally spray an extra-large mixing bowl (not plastic) with olive oil spray.
Spread the coconut on a baking sheet and toast it in the oven, stirring it once or twice, until it is golden, about 8 minutes. Set aside to cool, leaving the oven on. Put the oil in a large heavy-bottomed pot, add the corn kernels and set over medium-high heat. Cover and shake the pot occasionally until the popping begins, about 5 minutes. Once the popping starts, shake the pot continuously until the popping slows down dramatically, 3 to 5 minutes. Remove the pot from the heat, but continue shaking it until the popping stops entirely. Dump the popcorn into the prepared mixing bowl, trying not to let any unpopped kernels fall into the bowl. Add the toasted coconut and the Candied Peanuts.
Before beginning the caramel process, spray a rubber spatula, a wooden spoon and 2 cookie sheets liberally with olive oil spray.
In a medium saucepan, combine the brown sugar, butter and corn syrup. Heat over medium-high heat, stirring occasionally with the oil-sprayed spatula, until the butter is melted. Continue cooking, stirring constantly and being careful not to splatter the hot caramel, until the mixture thickens and a candy thermometer registers 255 degrees F, about 7 minutes. (If you do not have a candy thermometer, you will know it is ready when the bubbles of the mixture get noticeably larger and slower.) Remove from the heat. Add the curry leaf if using, salt, baking soda, cumin seeds, black mustard seeds, turmeric, mace if using, paprika, cayenne if using and cinnamon. Stir quickly to incorporate, and then immediately pour the caramel over the popcorn mixture. Stir with the wooden spoon until all of the popcorn is well coated.
Pour the mixture out onto the oiled cookie sheets and spread it out evenly. Bake for 1 hour, stirring it every 20 minutes to keep it from burning. Remove the cookie sheets from the oven and let the popcorn cool to room temperature. The popcorn will crisp as it cools.
When it is cool, you can serve the popcorn immediately or package it in airtight bags for storage. It will keep well for 4 days. In a small mixing bowl, combine the peanuts, coconut milk, brown sugar, kaffir lime leaf, salt and reshampatti. Put the mixture in a nonstick saute pan and cook over high heat without stirring until the nuts have started to brown and toast, about 2 minutes. Then stir, and continue to cook, stirring occasionally, until the peanuts have browned, about 5 minutes. (The nuts will brown evenly and the pan may smoke slightly from the coconut milk, but this is all okay if you are stirring continuously.)
Transfer the mixture to a plate and set aside to cool. The nuts will still be somewhat moist at this point but will crisp as they cool.
Once the nuts are cool, break them up. Store in an airtight container at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 48187,"Spicy Pepper Butter Fried Turkey 1/2 cup (1 stick) unsalted butter 2 tablespoons Original TABASCO? brand Pepper Sauce 1/4 cup water 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon cayenne pepper 1 (12- to 14-pound) turkey, rinsed and trussed Up to 4 gallons peanut oil Turkey Fry Kit with Injector Instructions: Two days before frying, set up a large deep fryer with burner base and propane tank, meant for frying turkey, according to manufacturer's instructions. Measure the amount of oil needed by placing the wrapped turkey in the pot and filling the pot with water to cover the turkey by 1 inch. Remove the turkey and mark the water level on the side of the pot. Combine all ingredients, except turkey and oil, in a large saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Cool. Following package instructions, fill the injector that comes with turkey fry kit with butter mixture; inject butter mixture in turkey all over. Refrigerate turkey for at least 4 hours and up to 24 hours before frying. Fill the fryer with oil up to the marked line, attach a deep fry thermometer to the pot, and heat oil to 350 degrees F. Put the turkey on the fry stand, attach to the metal hanger that comes with kit, and slowly lower into the hot oil. Cook turkey 4 minutes per pound; when done, turkey will float to the surface. Meat should register 180 degrees F on meat thermometer. Let turkey rest for at least 20 minutes before carving. You can also use the butter mixture to baste a turkey in a 325 degrees F oven every 20 minutes until an internal temperature of 180 degrees F is reached. ","[Chardonnay, Riesling, GSM (Grenache, Syrah, Mourvdre), Tempranillo]" 48188,"Emeril's Bloody Mary Mix 3/4 teaspoon hot sauce, or to taste (recommended: Tabasco) 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper Premium vodka Small jar pickled green beans Small jar pickled okra 3 cups tomato juice 3 tablespoons lemon juice 3 tablespoons lime juice 1 tablespoon prepared horseradish 1 tablespoon Worcestershire Sauce, or to taste 1 teaspoon minced garlic Instructions: In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic, and hot sauce and process until smooth. Transfer to a nonreactive container and add salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight. When ready to serve, fill each glass with ice. Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with a pickled green bean and a pickled okra. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 48189,"Lord of the Onion Rings 1 large onion 1/2 cup high-fiber bran cereal twigs (recommended: Fiber One Original) 1/4 teaspoon garlic powder, or more to taste 1/8 teaspoon salt, or more to taste Black pepper, to taste 1/2 cup fat-free liquid egg substitute* Mustard, as dip, optional (recommended: Vivi's Original Sauce Classic Carnival Mustard) Instructions: Preheat the oven to 375 degrees F. Slice the ends off the onion and remove its outer layer. Cut onion into 1/2-inch-wide slices, and separate into rings. Set aside. Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Season the crumbs with spices and transfer to a plate or bowl. Fill a small bowl with egg substitute. Prepare a baking sheet (or 2) by spraying with nonstick spray. Set aside. One at a time, dunk each ring in egg substitute, give it a shake to remove any excess, and then coat it in the seasoned crumbs. Evenly place rings on the baking sheet(s). Bake in the oven until the outsides are crispy and insides are soft, 20 to 25 minutes, carefully flipping rings over about halfway through. Serve with mustard, if using. Enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48190,"Mixed Greens with Oranges 2 oranges Juice of 1 large lemon 1/4 cup plus 2 tablespoons extra-virgin olive oil 4 cups roughly chopped romaine leaves 2 cups roughly chopped radicchio leaves 2 cups roughly chopped mustard greens
1/2 cup fresh parsley leaves Kosher salt and freshly ground pepper Instructions: Cut off the top and bottom of the oranges to expose the fruit and place cut-side down on a cutting board. Using a knife, cut off the peel and white pith, following the curve of the fruit. Holding the oranges over a bowl, cut in between the membranes to release the segments into the bowl. In a large salad bowl, whisk together the lemon juice and olive oil. Add the greens and toss lightly to coat them with the dressing. Season with 1 teaspoon each salt and pepper. Add the orange segments. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48191,"Coconut Mango Lassi 2 1/2 cups coconut water 1 (15-ounce) can sliced mango in light syrup, drained, or 1 ripe mango, peeled and chopped, 2 cups, plus mango slices, optional garnish 1/2 cup plain lowfat yogurt 1/4 cup cream of coconut 1 tablespoon fresh lime juice Instructions: In a blender, add 1 1/2 cups of the coconut water, mango, yogurt, cream of coconut and lime juice and puree until smooth. Transfer to large pitcher and stir in the remaining 1 cup of coconut water. Refrigerate until ready to serve. Pour into glasses and garnish with mango slices, if desired. Cook's Note: For a sweeter lassi, add 1 to 2 tablespoons of sugar, to taste. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 48192,"Seared Scallops 1 to 1 1/4 pounds dry sea scallops, approximately 16 2 teaspoons unsalted butter 2 teaspoons olive oil Kosher salt Freshly ground black pepper Instructions: Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48193,"Chocolate Risotto Pudding 6 cups milk 1 cup sugar 2 vanilla beans, split lengthwise 4 tablespoons butter, divided 2 cups Arborio rice 1/4 pound chopped bittersweet chocolate 2 tablespoons chopped hazelnuts Small piece white chocolate, to shave for garnish Instructions: Bring the milk, sugar and vanilla beans to a bare simmer over low heat for 10 minutes to infuse vanilla flavor. Remove the bean pods and keep the milk hot. Heat 2 tablespoons of the butter in a large saucepan over moderate heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes. Begin adding the hot milk 1 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 20 minutes for the rice to become creamy and al dente. It is possible you may not need all of the milk. Remove the risotto from the heat and stir in the remaining butter, and chopped chocolate. Sprinkle with chopped hazelnuts, shave white chocolate over the top and serve. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 48194,"Maple Apple Cake 2 tablespoons unsalted butter, plus more for greasing 1 tablespoon maple sugar, plus more for sprinkling 2 cups cored and diced crisp apples, like Honeycrisp
1 cup fine yellow cornmeal 1 cup all-purpose flour
1 cup rolled oats
1/2 cup packed light brown sugar
1/2 cup maple sugar
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 stick unsalted butter, diced and cold
8 ounces unsalted butter, at room temperature 1 cup maple sugar
1/2 cup maple syrup
2 large eggs
1 cup creme fraiche
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 teaspoon vanilla extract
Instructions: For the apples: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and sprinkle with some maple sugar to coat the butter. Heat a 12-inch cast-iron skillet over medium heat and add the 2 tablespoons butter. Add the apples and maple sugar and stir to combine. Saute until caramelized, but not cooked through, about 5 minutes. Remove from the heat and set aside. For the crumble: Mix the cornmeal, flour, oats, light brown sugar, maple sugar, cinnamon and salt in a bowl. Add the diced butter and use a fork to mash the ingredients together until they become coarse crumbs. For the cake: To the bowl of a stand mixer fitted with a paddle attachment, add the butter, maple sugar and syrup and whip until light and fluffy. Add the eggs and creme fraiche, mixing on low speed. Add the flour, baking soda, allspice, cinnamon, cloves, nutmeg and salt and stir to combine. Stir in the vanilla extract. Add the batter to the prepared springform pan, topping with the sauteed apples. Gently nestle the apples into the cake batter. Put the crumble topping over the apple mixture. Put the springform pan on a baking sheet and bake until cooked through, about 1 hour. Allow to cool slightly, about 15 minutes, before removing from the pan. Slice into wedges and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 48195,"Caesar Chicken Wrap 4 (6-inch) tortillas 12 ounces grilled chicken breast, cubed (about 2 large breasts) 2 cups cooked black beans 4 cups shredded lettuce (mixture of romaine and green leaf) 4 tablespoons pumpkin seeds 4 tablespoons crumbled feta cheese 4 tablespoons roasted red peppers Caesar Dressing, recipe follows 1/3 cup non-fat plain yogurt 2 tablespoons lemon juice 1 tablespoon vegetable oil 2 teaspoons Worcestershire sauce 2 teaspoons red wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon black pepper 1/4 teaspoon salt 1/2 teaspoon minced garlic Instructions: Warm tortillas over a gas flame, in a low temperature oven, or in the microwave. In the middle of each tortilla, place 3 ounces grilled chicken, 1/2 cup black beans, 1 cup lettuce, 1 tablespoon each pumpkin seeds, feta, and red peppers. Top with Caesar dressing and roll up. Serve immediately. Add all ingredients to a blender. Blend until smooth. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 48196,"Title ttt ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 48197,"Jacques' Orange Hot Chocolate 1 1/2 cup bittersweet chocolate, finely grated 1/2 cup whole dry milk powder 1 orange, zested Pinch cinnamon, to taste Marshmallows, optional Instructions: Tip: I used the fine side of a box grater to finely grate the bittersweet chocolate. Place the milk powder, grated chocolate, orange zest and cinnamon in a large mixing bowl and combine thoroughly. Spoon the mixture into attractive tins or jars. Label with instructions to use 1/2 cup of chocolate mixture with 1 cup of hot milk or water. To make hot chocolate: Pour milk into a saucepan and heat until hot but not boiling. Stir in the hot chocolate mixture and bring to a boil. You can also use a cinnamon stick to stir the hot chocolate. In that case, do not add the ground cinnamon in the recipe. Serving with marshmallows is optional. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 48198,"Spicy Ddukbokki 24 ounces dduk (about 4 cups) 8 large dried anchovies One 12-inch piece dried kelp 1/2 cup gochujang 1/4 cup sugar 2 tablespoons minced garlic 2 tablespoons gochugaru 1/2 green cabbage, cut and separated into 2-inch squares 6 sheets thin frozen pre-fried fish cakes, cut into triangles 8 scallions, sliced into 2-inch pieces Toasted sesame seeds, for topping Instructions: Soak the dduk in cold water for 30 minutes, breaking up any logs that are stuck together. Meanwhile, make the anchovy kelp broth. Place the anchovies, kelp and 3 cups of water in a large saute pan, wok-style pan or wok over low heat and simmer for 30 minutes. Remove and discard the anchovies and kelp. Drain the dduk and add to the broth. Stir in the gochujang, sugar, garlic and gochugaru. Increase the heat to medium and cook, stirring occasionally to prevent sticking, until the dduk is soft and the liquid reduces by about half, about 10 minutes. Add the cabbage and fish cakes, and cook until the cabbage softens, 3 to 4 minutes. Add the scallions and cook until softened, 3 to 4 minutes. Remove from the heat and sprinkle with sesame seeds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 48199,"Healthy Sweet and Sour King Prawn Stir-Fry 3 tablespoons groundnut oil ( peanut) 4 large King prawns ( prawns or colossal shrimp), peeled, deveined, shelled and head sliced off, tail left on 1 tablespoon freshly grated ginger 1 red cl, seeded and finely chopped 1/2 onion, chunked 2 ounces canned pineapple, blended with 7 ounces pineapple juice Handful red bell peppers, chunked Handful yellow bell peppers, chunked 1 small handful fresh bean sprouts 1 pinch salt 1 pinch freshly cracked black pepper Lime juice, to taste Honey, to taste 1 spring onion (green), finely sliced Serving suggestion: Steamed jasmine rice Instructions: Heat a wok over high heat, add 2 tablespoons groundnut oil and stir-fry the prawns until they turn pink. Set aside. Heat the remaining oil, stir fry the ginger and cl, add in the onions and stir-fry until they have softened. Add the pineapple puree and let the sauce reduce for 1 minute, then add the pepper chunks and bean sprouts. Stir well. Season with the salt, pepper, lime juice, and honey, to taste. Return the prawns to the wok, stir well, and sprinkle with the finely sliced spring onion. Serve immediately with steamed jasmine rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48200,"Turning Greens 1/2 cup julienne country ham 1/2 cup julienne spicy capicola 1/2 cup julienne salami 1 tablespoon olive oil 1 cup julienne yellow onion 1 cup julienne green bell pepper 1/4 cup julienne fennel 3 tablespoons minced garlic 3 pounds escarole, cleaned, dried and julienned across the leaf, using only leafy greens 1/2 cup chicken stock 4 tablespoons red wine vinegar 1 tablespoon lemon juice 2 tablespoons butter 1 teaspoon freshly cracked black pepper 1/2 teaspoon granulated garlic 1/2 teaspoon red chili flakes 1/2 teaspoon sugar 1 teaspoon salt 1/2 cup good quality finely grated Parmesan Instructions: In a large saute pan over medium-high heat, add the ham and saute until starting to render. Add the capicola and salami and cook for 3 to 5 minutes. Stir in the olive oil, onions, bell peppers and fennel and saute until the onions are starting to caramelize, about 6 to 10 minutes. Add the garlic, and saute for 2 minutes, being careful not to burn the garlic, and then add the escarole and the chicken stock. Cover and let the escarole wilt, about 5 minutes. Remove the cover and stir in the vinegar and lemon juice. Add the butter, black pepper, granulated garlic, chili flakes, sugar and salt. Transfer to a serving bowl and serve immediately sprinkled with the Parmesan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 48201,"Broccoli with Chinese Sausage 6 links of Chinese sausage 2 tablespoons peanut oil 1 (1/4-inch) slice of fresh ginger 1/2 teaspoon salt 1 bunch broccoli, cut into 1 1/2-inch florets and the stems reserved for another use 1 tablespoon dry white wine Instructions: In a metal pie plate or heatproof flat dish set on a round metal rack in a wok or in a steamer steam the sausage, covered, over boiling water for 20 minutes, transfer it with tongs to a cutting board, and cut it diagonally into 1/8-inch-thick slices. Mound the sausage in a large shallow serving dish and keep it warm, covered, in a preheated 250 degree oven. In a heated wok heat the oil with the ginger and salt over high heat until the oil just begins to smoke, add the broccoli, and stir-fry the mixture for 2 minutes. Drizzle the wine around the edge of the wok, stir-fry the mixture for 1 minute, or until the broccoli is bright green and crisp-tender, and transfer it to the dish, arranging it around the sausage. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48202,"Cheesecake Bites 1/4 cup light cream cheese 1/4 cup nonfat plain Greek yogurt 2 to 3 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract 1/2 cup unsweetened cocoa powder 1/4 cup virgin coconut oil, plus more for greasing tray 1/4 cup confectioners' sugar Instructions: Chill a clean ice cube tray in the freezer. For the cheesecake filling: In a food processor, mix together the cream cheese, yogurt, confectioners' sugar and vanilla until smooth. Pour into a large resealable plastic bag and set aside. Clean out the food processor bowl for the chocolate covering.
For the chocolate covering: In a food processor, mix together the cocoa powder, coconut oil and confectioners' sugar until smooth.
Using a pastry brush, grease the chilled ice cube tray with coconut oil. Spoon the chocolate shell mixture into each compartment, tilting the tray around to coat the sides. Cut a small corner off the bottom of the bag of filling and squeeze into each chocolate mold. Spoon more chocolate over the filling to cover. Freeze for 4 to 5 hours, or overnight.
Before removing the cheesecakes, set the frozen tray on the counter for 2 to 3 minutes to start defrosting. Remove as you would ice cubes, by twisting the tray, or running the underside of the tray under warm water for a few seconds. Serve immediately. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 48203,"World Champion Bar-B-Q Chicken One 3- to 4-pound chicken rinsed, dried, and split in half 2 to 3 tablespoons your favorite rub (recommended: Wee Willy's Bar-B-Q Rub) 1 cup favorite BBQ sauce Instructions: Apply rub liberally to both sides of the chicken, lightly wrap in plastic wrap and let marinate overnight in the refrigerator. Next day: Start an indirect fire in the grill - medium heat. An indirect fire is when the fire is made only under half of the grill. Place a drip pan filled with your favorite liquid under grill rack. Place the chicken on the grill, over the drip pan, skin side up. Cook for 50 to 90 minutes or until a thermometer reads 170 degrees F in the thigh. Turn and baste with BBQ sauce. Cook 10 minutes. Turn back skin side up and baste again with BBQ sauce. Cook until 180 degrees F in the thigh. Remove the chicken from the grill let rest 10 minutes. Cut into pieces and serve. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 48204,"Eggs Flamenco with Bloody Marys Extra-virgin olive oil 1 onion, diced Kosher salt 2 cloves garlic, smashed and chopped 1 cup 1/2-inch diced Spanish chorizo 1 teaspoon pimenton One 28-ounce can plum tomatoes, coarsely chopped with their juice or passed through a food mill 8 eggs 1/2 cup finely grated aged manchego 2 tablespoons chopped fresh chives Bloody Marys, recipe follows 1 quart vegetable juice 3 tablespoons celery salt, plus more for rimming the glass 2 tablespoons horseradish 1 tablespoon Worcestershire sauce 1 to 2 teaspoons Sriracha 2 tablespoons sherry vinegar Lime wedges Ice cubes Vodka Celery stalks, for garnish Large green olives, for garnish Instructions: Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat until the onions are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.
Preheat the oven to 400 degrees F.
Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break 2 eggs into each dish and sprinkle with the manchego cheese. Place the cazuelas into the oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.
When the eggs are done, sprinkle with chives and serve with Bloody Marys.
Eggselent! In a large pitcher, combine the vegetable juice, celery salt, horseradish, Worcestershire sauce, Sriracha and sherry vinegar. Stir well to combine.
Add some celery salt to a small plate. Run a lime wedge around the edge of the cocktail glasses and then dip the glasses in the celery salt. Fill the glasses two-thirds of the way with ice cubes. Add 2 ounces vodka to each glass and then fill the rest of the way with the Bloody Mary mix. Stir to combine and garnish with celery stalks and olives. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 48205,"Grilled Asparagus Bruschetta 12 thick asparagus spears, woody stems trimmed 2 tablespoons extra-virgin olive oil, plus more as needed
Salt and freshly ground black pepper 4 slices sourdough bread
2 cloves garlic, peeled
10 ounces goat cheese
1/4 cup oil-packed sun-dried tomatoes, julienned
1/4 teaspoon crushed red pepper flakes
Instructions: Preheat a grill or grill pan over medium-high heat. Toss the trimmed asparagus with the olive oil and some salt and pepper. Grill until lightly charred on each side, but still robust and crunchy, about 5 minutes. When cool enough to handle, cut the asparagus into very thin slices on the bias (diagonal), and set aside. Brush both sides of the bread slices with olive oil. Grill the bread on both sides until toasted with nice grill marks. Remove from the grill and immediately rub the slices of bread on one side with the peeled garlic cloves. In a medium bowl, mix together the goat cheese, tomatoes and red pepper until well combined. Spread the goat cheese mixture on the grilled bread in an even layer. Divide the asparagus among each slice of bread, layering it on top of the cheese mixture. Cut each slice in half, and serve the bruschetta immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 48206,"Classic Gravy Turkey pan drippings 1/3 cup dry white wine Vegetable oil, if needed 2/3 cup all-purpose flour 6 to 7 cups low-sodium chicken broth Kosher salt and freshly ground pepper Instructions: Strain the turkey pan drippings into a fat separator or large liquid measuring cup; set aside. Place the empty turkey roasting pan across two burners over medium-high heat. Add the wine and scrape up any browned bits, then cook until reduced by half, about 1 minute; add to the drippings. Spoon or pour off 1/2 cup of the fat from the drippings and return to the roasting pan over medium-high heat. (If you don\u2019t have enough fat to make 1/2 cup, add vegetable oil.) Whisk in the flour and cook, whisking, until smooth and golden, 2 to 3 minutes. Whisk in the defatted drippings and enough broth to make 8 cups total liquid. Bring to a simmer and cook, whisking often, until thickened, 15 to 25 minutes. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48207,"Turkey Gumbo 1 pound cooked turkey, white and dark meat 1 1/2 sticks butter 3/4 cup all-purpose flour 1/4 cup bacon renderings 3 ribs celery, chopped 2 medium onions, chopped 1 bell pepper, chopped 8 cups chicken or turkey stock 1 pound ham, diced 1 pound canned tomatoes, rough chopped 2 tablespoons file powder 1 tablespoon minced garlic 1 tablespoon mixed salt and ground pepper
1 tablespoon mixed salt and ground pepper 1 teaspoon crushed hot red chili peppers 1 teaspoon fresh thyme leaves 1/2 teaspoon ground bay leaves, or 3 whole leaves 2 cups diced okra Instructions: First, chop the cooked turkey into 1-inch pieces, or shred by hand, and reserve. Next, in a 3 to 4 gallon stockpot over medium heat, add the butter and melt. Next, add the flour into the butter and cook together, stirring until a dark roux has been achieved (think popcorn smell).
Add the bacon renderings, celery, onions and bell peppers to the roux, cooking until the vegetables are softened. Next, pour a cup of the stock into the roux, mixing well to temper the roux. Then add the remaining stock and continue to cook for 30 minutes. Add the reserved turkey, the ham, file powder, garlic, salt and pepper, crushed chili peppers, thyme and bay, and cook another 30 minutes. Finally, add the okra and reduce the heat to low, cooking for 10 to 20 more minutes.
Prepare this one day or more in advance, as the gumbo does age well. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 48208,"Avocado Gazpacho with Spiced Croutons Spiced Croutons, recipe follows 2 cucumbers, peeled, seeded, and diced 2 limes, juiced 1/2 to 1 cup vegetable or chicken broth 1/2-cup fresh cilantro leaves, plus additional, for garnish 1 small jalapeno, stemmed, seeded, and chopped 2 green onions, sliced (including green tops) 2 ripe avocados Salt 1/2 loaf (8 ounces) crusty bread 2 ounces (1/2 stick) butter 2 teaspoons ground cl powder, such as ancho 1 teaspoon kosher salt 1 teaspoon ground cumin 1 teaspoon dried thyme Freshly ground pepper Instructions: Make spiced croutons up to 2 days ahead. Store in an airtight container. In a blender, puree cucumbers, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapeno, green onions, and 1 of the avocados, diced. Season, to taste, with salt. Cover and refrigerate for about 2 hours or until next day. To serve, thin gazpacho with additional broth if desired. Dice remaining avocado finely and add to gazpacho base. Pour into bowls and garnish with cilantro leaves and croutons. Preheat an oven to 450 degrees F. Cut bread into small cubes and spread on a baking sheet. Toast in oven until crisp and golden, about 10 minutes. Melt butter and stir in ground cl powder, salt, ground cumin, thyme, and pepper to taste. Pour over bread cubes and toss to coat. Return to oven and toast 5 minutes more. ","[Rioja, Tempranillo, Garnacha, Barbera]" 48209,"Toodee Fruity-Blueberry Cheesecake Cupcakes 1/2 cup graham cracker crumbs 1 1/2 ounces melted butter 1 1/2 tablespoons sugar 4 ounces cream cheese, at room temperature 1/4 cup sugar Dash salt 1/2 egg 1/2 cup fresh blueberries 6 1/2 ounces all-purpose flour 1/2 teaspoon salt 1/8 teaspoon baking soda 4 ounces (1 stick) unsalted butter, at room temperature 11 1/2 ounces sugar 3 eggs 4 ounces sour cream 1 1/2 teaspoons vanilla extract 2 ounces white fondant 1 ounce black fondant Beaten egg white Lightened Cream Cheese Frosting, recipe follows 8 ounces cream cheese, at room temperature 2 ounces (1/2 stick) butter, at room temperature 3 ounces confectioners' sugar Blue food coloring, as needed 1/2 cup heavy whipping cream 1/2 teaspoon vanilla extract Instructions: For the graham cracker crust: Preheat the oven to 350 degrees for 15 minutes. Line a cupcake pan with 12 liners.
Toss the graham cracker crumbs, melted butter and sugar together and place a heaping teaspoon in the bottom of each of the 12 cupcake liners in the pan. Tap down with the bottom of a whisk to make a hard flat surface in the bottom of the cupcake liner. Bake for 5 minutes.
For the cheesecake batter: In a medium mixing bowl, cream together the cream cheese, sugar and salt. When all the lumps are gone, add the egg and mix to fully incorporate. Fold in the blueberries using a rubber spatula and set aside.
For the pound cake batter: Sift together the flour, salt and baking soda, and set aside. Cream together the butter and sugar in a stand mixer until light and fluffy. Add the eggs one at a time, scraping down the bowl between additions. Alternately add the sour cream and dry ingredients in three batches ending with the dry. Add the vanilla extract and mix to fully incorporate.
To assemble: Fill the baking cups with the graham cracker crust about halfway with the pound cake batter. With a teaspoon make a well in the middle of the batter. Spoon about a teaspoon of the cheesecake batter into the well. Bake until the top of the cupcake begins to turn brown and the cake portion feels firm to the finger, 20 to 25 minutes. Remove and cool completely.
For the decorations: Roll out both fondants to 1/8-inch thick. Cut large ovals from the white fondant and small circles (pupils) from the black fondant. Affix the pupils to the eyes with the egg white. Make 24 fondant eyes, 2 per cupcake.
With a round pastry tip, using a circular motion, frost the cupcakes with the Lightened Cream Cheese Frosting. Affix the eyes in the center of the cupcake.
Cream together the cream cheese and butter, stopping to scrape down the bowl and ensure there are no lumps. Add the confectioners' sugar and blue food coloring and mix to fully incorporate. Set aside. Whip the heavy whipping cream and vanilla extract until whipped cream is formed. Fold the whipped cream into the cream cheese mixture. Put mixture into a pastry bag affixed with a round tip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48210,"Venison Casserole 1 pound onions, thickly sliced 2 pounds carrots, cut into 1/2-inch dice 2 bay leaves 3/4 cup white wine vinegar 1 (5-pound) cross-cut saddle venison, cut into 2-inch cubes 3 tablespoons flour Salt Pepper Clarified butter 1/2 cup tomato puree 3/4 cup red wine 2 tablespoons plus 2 teaspoons red currant jelly 1 teaspoon arrowroot 1/2 lemon, juiced 1 lemon, thinly sliced 1/2 cup whipped cream Parsley, finely chopped Instructions: Combine onions, carrots, bay leaves and vinegar in saucepan. Boil and pour over meat. Let marinate overnight. Drain and dry meat and vegetables. Mix meat and vegetables with flour and season with salt and pepper. Heat some clarified butter in large saucepan. When hot, add venison and brown, then add onions and carrots and brown. Add bay leaves. Heat tomato puree in separate small saucepan until brown. Add puree to meat and vegetables. To this, add most of the red wine and 2 tablespoons red currant jelly. Reduce heat, cover and simmer 1 hour. Transfer meat and vegetables to heated serving dish. Mix arrowroot with remaining red wine and add to boiling gravy to thicken. Add lemon juice. Nap meat and vegetables with gravy, garnish with lemon slices, cream and remaining jelly. Dust with parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 48211,"Slow-Cooker Cranberry-Walnut Stuffed Apples 3/4 cup walnuts, toasted and chopped
1/2 cup chopped dried cranberries
1/3 cup packed light brown sugar
1/3 cup rolled oats
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
Kosher salt 4 large or 6 medium firm baking apples (such as Rome, Golden Delicious or Honey Crisp) 1 cup apple cider Vanilla ice cream and pure maple syrup, for serving Instructions: Combine the walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon and 1/2 teaspoon salt in a small bowl and squeeze together until a wet and sandy mixture is formed. Scoop the core out of each apple with a melon baller, taking care not to scoop completely through to the bottom or the sides. Stuff each apple with some of the cranberry-walnut mixture. Place the apples in the slow cooker insert and pour in the apple cider. Cover and cook on low until the apples are tender but still slightly firm, 3 to 4 hours depending on the size and type of apple. (If your apples are on the smaller size, check after 2 hours; they may cook faster.) Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 48212,"Mom's Red cl Chilaquiles 3 tablespoons grapeseed oil 2 tablespoons chopped white onion 15 House-Made Chips, recipe follows 2 cups Mom\u2019s Red cl Sauce, recipe follows, heated 1 cup cooked Pulled Pork, recipe follows, heated 2 slices avocado 1 Poached Egg, recipe follows 1 tablespoon chopped scallion 2 tablespoons crumbled queso fresco 2 teaspoons Onion Date Jam, recipe follows 6 sprigs microgreens 20 white corn tortillas (without the ingredient lime) 10 cups grapeseed oil Kosher salt, for sprinkling 6 dry red California cl pods, stemmed 7 cups filtered water 1 tablespoon ground cumin 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon crushed Mexican oregano 1 tablespoon kosher salt 5 pounds pork cushion meat 1 tablespoon ground cumin 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon salt 2 tablespoons white vinegar 1 cage-free egg 1 cup grapeseed oil 2 cups chopped white onion 1 cup chopped pitted dates 2 cups filtered water, warmed 1/4 cup raw sugar Instructions: Preheat a small skillet on medium-high heat. Pour in the grapeseed oil and add the onion. Let the onions sizzle and saute slightly until golden brown. Add the Chips on top of the onions and stir. Add Mom\u2019s Red cl Sauce over the top of the chips and simmer for 20 seconds. Pour the contents of the skillet into a serving bowl. Using serving tongs, add the Pulled Pork to the top of the chips. Add the avocado on top of the pork, then set the Poached Egg on top of the avocado slices. Sprinkle the chopped scallions and queso fresco over the top of the chips. Add small dollops of the Onion Date Jam on top of the chips. Add the microgreens to garnish the top of the egg. Cut each tortilla into 6 triangular pieces. Put aside. In a deep saucepot, add the oil and heat on medium-high heat until the oil is at 350 degrees F or is creating movement in the pot, 15 to 20 minutes. Add some of the tortilla triangles to the oil. Let fry, moving them around with a long-handled metal slotted spoon or spider, until golden brown, 3 to 4 minutes. Remove to a sheet pan lined with paper towels to absorb the oil. While chips are still hot and slightly oily, sprinkle a generous amount of salt over them. Repeat the process with the remaining tortilla pieces. Add the cl pods to 6 cups of the filtered water in a pot. Bring to a boil, then let boil until the cl pods soften, about 15 minutes. Turn off the heat and let the mixture cool for 30 minutes before adding to a blender. Confirm that the blender top is snugly fitted before blending. Holding a folded kitchen towel on top of the blender lid, turn the blender on low speed, gently blending the water and pods together until a bright red puree develops. Pour the blended puree mixture through a sieve into a deep container to catch the cl puree. Press the cl pod skins with the back of a rubber spatula against the sieve to extract the maximum amount of red cl puree. Transfer the puree to a saucepan, then add the remaining 1 cup filtered water on low heat and whisk in the cumin, garlic powder, onion powder, oregano and salt. Preheat the oven to 350 degrees F. In a baking dish, put the cushion meat. Pour 3 cups water over the meat, then make the dry rub. In a bowl, combine the cumin, garlic powder, onion powder and salt. Pinch generous amounts of dry rub and press onto the cushion meat, coating the top and sides thoroughly. Cover with foil and bake for 4 hours. Remove the baking dish and let sit for 30 minutes before pulling the meat apart with 2 forks. Mix the shredded pork with the pan drippings in the baking dish. Heat 2 cups water in a saucepan on high heat and bring to a boil. Add the vinegar and stir the water in a counterclockwise motion. Crack open the egg into a small bowl. Pour the egg out of the bowl into the whirlpool of boiling water and cook for 3 minutes. Scoop out and add to the Chilaquiles or serve on top of toast. In a large skillet over medium-high heat, add the oil, then onions and dates. Stir and cook until the onions have caramelized into a dark golden brown color, about 25 minutes. Add the filtered water and bring to a boil. Add the raw sugar and stir until it has dissolved and the onion date jam has cooked down and is thick and caramelized. ","[Barolo, GSM Blend, Tempranillo, Dolcetto]" 48213,"Potato-Onion Tian 6 tablespoons extra-virgin olive oil, plus more for the dish 2 pounds Yukon Gold potatoes (4 to 5), thinly sliced 2 teaspoons fresh thyme Kosher salt and freshly ground pepper 1 sweet onion, sliced into 1/8- to 1/4-inch-thick rounds 1 leek (white and light green parts only), sliced into 1/8- to 1/4-inch-thick rounds Instructions: Preheat the oven to 425?. Brush a 3-quart oval baking dish with olive oil. Toss the potatoes with 1 tablespoon olive oil, the thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a separate bowl, toss the onion and leek slices, keeping them intact, with 1 tablespoon olive oil and a big pinch each of salt and pepper. Arrange the potatoes, onion and leek in overlapping layers in the prepared dish. Drizzle with the remaining 1/4 cup olive oil and season with 1/2 teaspoon salt. Cover with foil and bake until the vegetables are very tender, about 45 minutes. Uncover and bake until the potatoes are lightly browned and crisp around the edges, 30 to 40 more minutes. Let stand about 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48214,"Seared Frogs' Legs Casserole 1/2 cup vegetable oil 2 pounds frogs legs, cleaned and skinned 3 large onions, diced 2/3 cup (approximately 10 ounces) tomato paste 1 quart chicken broth 3 tablespoons chopped fresh parsley leaves 3 tablespoons chopped fresh thyme leaves 3 tablespoons chopped fresh chives 2 bay leaves 3 tablespoons Irvine Spices Caribbean Jerk Seasoning 2 cups white wine Salt and freshly ground black pepper Instructions: Heat oil in a large saute pan and brown frogs legs, then remove to a utility platter or dish. In same pan, brown onions, then add tomato paste, chicken broth, parsley, thyme, chives, bay leaves, jerk seasoning, wine, and salt and pepper. Simmer for 20 minutes. Add frogs legs back to sauce, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48215,"The Pit Room Brisket Taco 1 flour tortilla 3 ounces smoked prime brisket 1 ounce barbecue sauce 2 ounces Cheddar cheese, shredded 1 ounce red salsa 1 ounce sour cream 1 tablespoon fresh cilantro, chopped Instructions: Heat a large skillet over medium-high heat. Toast the flour tortilla on each side for approximately 30 seconds. On a cutting board, chop fresh smoked brisket into about 1/2-inch cubes and combine with the barbecue sauce in a small mixing bowl. Transfer the brisket to the warm tortilla and top with the Cheddar cheese, red salsa, sour cream and fresh cilantro. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 48216,"Pasta 2 cups pasta or Italian 00 flour Fat pinch salt 4 eggs Meatballs, recipe follows Tomato Sauce, recipe follows 9 ounces ground pork 9 ounces ground beef 1 egg 2 tablespoon freshly grated Parmesan 1 garlic clove, minced 1 teaspoon dried oregano 3 tablespoons fine bread crumbs or semolina Good grind black pepper 1 teaspoon salt 1 onion 2 cloves garlic 1 teaspoon dried oregano 1 tablespoon unsalted butter 1 tablespoon olive oil (not extra-virgin) 24 ounces canned tomatoes, in puree 3/4 cup water Pinch sugar Salt Freshly ground black pepper 1/3 cup plus 1 tablespoon whole milk Instructions: Either put the flour (with the salt) in a bowl and crack the eggs into it, or make a mound of flour on a worktop and add the eggs to that. I don't bother to beat them before adding them to the flour, but if you prefer to, do. Just find the way that you prefer. All you do is mix the flour and eggs together, and then knead the mixture until it comes together in a satiny mass. Kneading involves no more than pushing the mixture away from you with the heels of your hands and then bringing it back toward you. If you've got an electric mixer with a dough hook, then use that, though for some reason I don't find it makes the pasta cohere any sooner. And you don't get the relaxing satisfaction of making it by hand. When the pasta is silky smooth, form it into a ball, cover with a cloth and leave for 30 minutes to 1 hour. Then get out your pasta machine, read the instructions and away you go. Two tips first: cut each slice you want to feed through the pasta machine, read the instructions and away you go. Put through the no. 1 press quite a few times, folding the strip in 1/2 and pushing it through again after each time. When the pasta dough's been fed a few times through the no. 1 slot, pass it through the remaining numbers on the gauge before pushing it through the tagliatelle-cutters. And I find that pasta strips cut into tagliatelle is better if you leave them hanging over the table or wherever to dry a little first (10 minutes is enough). When you cook the pasta, make sure you've got plenty of boiling, salted water and start tasting as soon as the water comes back to the boil after you've put the pasta in. Use about 1/3 of the Meatballs in their sauce to toss with the cooked, drained pasta and then pour the rest of them over the scantly sauced ribbons in the bowl. This is ambrosia: food to get you through the winter happily. Just put everything in a large bowl and then, using your hands, mix to combine before shaping into small balls. Place the meatballs on baking sheets or plates that you have lined with plastic wrap, and put in the refrigerator as you finish them. Put the onion, garlic and oregano into the processor and blitz to a pulp. Heat the butter and oil in a deep, wide pan, then scrape the onion-garlic mix into it and cook over low to medium heat for about 10 minutes. Don't let the mixture stick, just let it become soft. Add the tomatoes and then add about 3/4 cup cold water to the pan with a pinch of sugar and some salt and pepper, and cook for about 10 minutes. The tomato sauce may appear thin at this stage, but don't worry, as it will thicken a little later. Stir in the milk, and then drop the meatballs in 1 at a time. Don't stir the pan until the meatballs have turned from pink to brown, as you don't want to break them up. Cook everything for about 20 minutes, with the lid only partially covering it. At the end of cooking time, check the seasoning, as you may want more salt and a grind or 2 more of pepper. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 48217,"Oriental Pork Wrappers 1 (12-ounce) package pork sausage 2 green onions, minced 1 tablespoon soy sauce 1 tablespoon hoisin sauce 1/2 teaspoon minced garlic 24 square wonton wrappers Nonstick vegetable cooking spray For dipping: soy sauce, hoisin sauce, chili garlic sauce, and hot Chinese-style mustard Instructions: In a medium bowl, combine the sausage, green onions, soy sauce, hoisin sauce, and garlic. Place 8 wonton wrappers on a clean surface and brush edges with water. Place 1 tablespoon of pork mixture in center of each wrapper. Gather edges of wrapper together over filling. Press edges of wrapper together, enclosing the filling completely. Repeat with remaining wrappers and filling. Place a collapsible metal steamer rack in a large wide pot. Fill pot with 1/2-inch water. Spray steamer rack with nonstick spray. Bring water to a simmer. Working in batches, arrange dumplings on rack 1-inch apart. Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes. Watch the water level and add more as needed. Transfer dumplings to a platter and serve with dipping sauces. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48218,"Spinach with Sesame Dressing 1 pound spinach 2 tablespoons sesame seeds 1/2 teaspoon sugar 1 1/2 tablespoons soy sauce 2 tablespoons dashi (recipe above) Instructions: In a large pot of boiling salted water blanch spinach for 1 to 2 minutes and refresh. Squeeze water out firmly but do not wring. Lightly toss spinach to separate stems and leaves, and place in a bowl. In a hot dry skillet, toast sesame seeds until they begin to pop. Reserve a teaspoon of toasted seeds for garnish. Transfer the rest of the seeds to a spice grinder or mortar and pestle. Grind until smooth. Pour into a bowl, if necessary, and add sugar, soy sauce and dashi. Mix well and pour over spinach. Toss to coat. Garnish with reserved seeds. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 48219,"Grilled French Toast Skewers with Bananas and Honey 1/2 loaf brioche, cut into 1- to 2-inch cubes 1 1/2 cups buttermilk 4 large eggs 4 tablespoons butter, melted 2 tablespoons sugar 1/2 teaspoon cinnamon Kosher salt Nonstick cooking spray 2 bananas, halved lengthwise Grapeseed or canola oil, for brushing Honey or maple syrup, for serving Instructions: Thread 6 brioche cubes onto each skewer, leaving 1/4 inch of space between cubes; leave out overnight to dry.
Prepare a grill for medium-high heat. Whisk together the buttermilk, eggs, butter, sugar, cinnamon and 1/2 teaspoon salt in a baking dish; soak the skewers in the mixture for 5 minutes, turning as needed.
Spray a large piece of foil with cooking spray and place it on one side of the grill grate. Lay the skewers on the foil, leaving about an inch of space between them. Grill, covered, turning occasionally, until golden, 5 to 8 minutes.
Meanwhile, brush the bananas with oil and place cut-sides down on the other side of the grill grate (not on the foil). Cook, turning as needed, until golden and covered in grill marks, 3 to 5 minutes. Serve the skewers and bananas drizzled with honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48220,"Fish Baked in Vine Leaves with Fennel and Lemon 3 tablespoons olive oil 3 tablespoons lemon juice 2 tablespoons each finely chopped flat leaf parsley 2 tablespoons finely chopped fresh thyme 2 tablespoons finely chopped fennel greens 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 (6ounces) fillets of white fish, such as bass, snapper, halibut, perch, mullet, or pike 1 small fennel bulb, halved lengthwise and very thinly sliced crosswise 3 1/2 inch thick slices lemon, halved 3 tablespoons unsalted butter About 36 large vine leaves, well rinsed 3 plum tomatoes, peeled, seeded, and diced Extra virgin olive oil, for drizzling Instructions: In a large, shallow ceramic or earthenware baking dish, combine the olive oil, lemon juice, herbs, salt, and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat all sides evenly. Cover with plastic wrap and marinate in the refrigerator for 1 to 2 hours. Preheat the oven to 375 degrees. Remove the fish from the marinade. Lay out 3 or 4 vine leaves on the counter, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Place a piece of fish on top and scatter a few more slices of fennel on top of it. Top the fennel with 1 slice of lemon and 1/2 tablespoon of the butter. Wrap the fish in the vine leaves and lay it, seam side down, in an ovenproof baking dish. Repeat with the remaining fish. Bake for about 30 minutes, until the fish is opaque (you can peek to make sure they are done). Garnish each package with some of the diced tomato. Serve immediately and let the diners unwrap their own fish. Pass a small cruet of extra virgin oil for drizzling. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 48221,"Individual Skillet Cornbreads 1 cup yellow cornmeal 1 tablespoon granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 2 large eggs 1/2 cup buttermilk 1/2 cup canned cream-style corn 1/4 cup plus 1 tablespoon canola or other neutral oil 1 stick salted butter, at room temperature 1/2 teaspoon ground cinnamon 2 teaspoons confectioners' sugar 1/8 teaspoon almond or vanilla extract Instructions: Place four 3 1/2-inch cast-iron skillets in the oven. Preheat to 425? F. Make the cornbread: In a medium bowl, combine the cornmeal, granulated sugar, baking powder and salt. In a small bowl, whisk together the eggs, buttermilk, corn and 1/4 cup oil.
Pour the wet ingredients into the dry ingredients and mix until smooth. Using oven mitts or pot holders, take the hot skillets out of the oven. Divide the remaining 1 tablespoon oil between the skillets, quickly tilting the pans so that the oil coats the bottom and sides. Pour the batter evenly into the skillets. The batter will begin sizzling right away. Put the skillets in the oven and bake until the cornbread is golden brown and a cake tester inserted into the center comes out clean, 10 to 13 minutes. Remove the hot skillets from the oven and place on a cooling rack to cool slightly. While the cornbread bakes, prepare the cinnamon butter: In a medium bowl, mix the butter, cinnamon, confectioners' sugar and almond or vanilla extract with a rubber spatula. Stir until everything is mixed well and is an even color (no streaks).
Serve the cornbread hot or warm with a dollop of cinnamon butter. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 48222,"Sweet Potato Pancakes 1 pound sweet potatoes, peeled 4 green onions, finely chopped 1/3 cup all-purpose flour 2 large eggs, lightly beaten 1 teaspoon smoked paprika 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup peanut oil, for frying Ginger Applesauce, recipe follows 2 Granny Smith apples, peeled, cored, cut into 1/2-inch slices 2 Golden Delicious apples, peeled, cored, cut into 1/2-inch slices 1/2 cup apple cider 1 lemon, juiced 1/4 cup light brown sugar 1 cinnamon stick 1 (2-inch) piece ginger, smashed Instructions: Grate the sweet potatoes using the grater attachment on your food processor, or a box grater. Add the sweet potatoes to a large mixing bowl along with the green onions, flour, eggs, paprika, salt, and pepper and mix well. Heat the oil a large, deep, cast iron skillet over medium-high heat. Working in batches, use a level 1/4 cup scoop to add the sweet potato mixture to the hot oil. Flatten the pancake in the skillet with a spatula. Cook for about 2 minutes per side until golden. Transfer to a paper towel-lined sheet tray to drain any excess oil. Sprinkle the pancakes with salt and transfer to a serving platter. Top with Ginger Applesauce and serve. Add the apples, apple cider, lemon juice, sugar, cinnamon stick, and ginger to a large saucepan over high heat. Bring to a boil, cover with a lid and reduce the heat to a simmer. Let the mixture cook until the apples are tender, about 15 minutes. Discard the cinnamon stick and the ginger discard. Puree with an immersion blender until smooth. Transfer applesauce to a serving dish and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 48223,"Cheesy Skillet Crescent Rolls with Caramelized Onions 4 tablespoons salted butter 2 small onions, thinly sliced 1 teaspoon fresh thyme, chopped
Kosher salt and freshly ground pepper 1 tablespoon apple cider vinegar 2 8-ounce tubes refrigerated crescent roll dough, separated into 16 triangles 4 ounces Swiss cheese, shredded
Instructions: Preheat the oven to 375? F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Add the onions, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very soft and a deep golden brown, 10 to 15 minutes. Stir in the vinegar and cook, scraping up any browned bits, until evaporated, 1 to 2 minutes. Use a slotted spoon to remove the onions to a paper towel\u2013lined plate and wipe the skillet clean. On the wide end of each dough triangle, spoon a scant tablespoonful of caramelized onions and sprinkle with about 1 tablespoon Swiss cheese. Starting at the wide end, gently roll up the dough around the filling; place in the skillet. There will be some space between each roll, but the rolls will puff up and come together when baked.
Transfer the skillet to the oven and bake until the rolls are golden and puffy, 25 to 30 minutes. Let cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48224,"Red Pepper, Arugula, Fried Egg Sandwich 2 red bell peppers 8 slices whole grain bread 8 ounces cream cheese 1 bunch arugula, washed, dried, stems removed 8 large eggs, fried to order Sweet paprika Instructions: Preheat oven to 450 degrees F. On a baking sheet roast red bell peppers until blackened on all sides. Remove from oven, allow to cool, remove peel and seeds, roughly chop. Set aside. Spread approximately 1-ounce of cream cheese on each slice of bread. Top with chopped peppers, a few leaves of arugula, one fried egg each. Garnish with a sprinkle of sweet paprika. ","[Zinfandel, Tempranillo, Syrah, Barbera]" 48225,"California Turkey Chili 1/4 cup extra-virgin olive oil 4 large cloves garlic, smashed, peeled and chopped 2 large poblano chiles, stemmed, seeded and diced 1 celery stalk, chopped 1 large onion, chopped 1 1/2 pounds ground turkey (dark meat) 1 tablespoon all-purpose flour 4 tablespoons tomato paste 3 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons (packed) dark brown sugar 1 teaspoon dried Mexican oregano, crushed Kosher salt and freshly ground black pepper 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 3 cups low-salt chicken broth (preferably organic) One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained Simplest Quinoa and Pine Nut Pilaf, recipe follows Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream 1 1/4 cups whole grain quinoa (about 7 ounces) 1 3/4 cups low-salt chicken broth (preferably organic) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh cilantro or Italian parsley 1/3 cup pine nuts Instructions: Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper. To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes. Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo. Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain. Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes. Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet. Mix the cilantro and pine nuts into the quinoa. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 48226,"Gingerbread House Base 1 cup vegetable shortening 1 cup unsalted butter (2 sticks) 7 cups bread flour 1 cup sugar 3 tablespoons ground ginger 5 teaspoons ground cinnamon 1 1/2 teaspoons fine salt 1 1/2 cups dark corn syrup 4 teaspoons vanilla extract Royal Icing, recipe follows 1/2 cup plus 2 tablespoons meringue powder (egg white powder) 3/4 cup water 2 pounds confectioners' sugar (about 7 1/2 to 8 cups or 2 boxes) Food coloring, as desired Instructions: Melt the shortening and butter together in a medium saucepan. Let cool. Sift the flour, sugar, spices, and salt into the bowl of a standing mixer. Mix the butter mixture into the flour mixture with the paddle attachment until sandy. Add the corn syrup and vanilla and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 4 equal portions. Press into disks about 1/2-inch thick. Wrap in plastic and refrigerate for at least 2 hours or overnight. Dust the dough and a work surface with flour. Roll the dough about 1/4-inch thick. Cut into desired shapes. Transfer to a parchment lined baking sheet. Refrigerate until firm, about 30 minutes. Position racks evenly in the oven and preheat to 350 degrees F. Bake until a rich tawny brown, about 25 to 30 minutes. Cool on a rack. Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is overbeaten, it will get aerated which makes it harder to work with. If this happens, let the icing sit to settle, then use a rubber spatula to vigorously beat and smooth it out. Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the frosting thickens to stiff peaks. Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store icing, covered, with plastic film on the surface of the icing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48227,"Baked Cod with Olives and Limes 4 (6-ounce) cod fillets, pin bones removed Salt and freshly ground black pepper 12 thin lime slices 1/4 cup pitted chopped kalamata olives 1/4 cup drained capers 2 teaspoons chopped fresh rosemary leaves 1/4 cup olive oil Lime wedges, for serving Instructions: Preheat the oven to 475 degrees F. Put the cod in an ovenproof baking dish and season with salt and pepper, to taste. Top each fillet with 3 lime slices, the olives, capers and rosemary. Drizzle with olive oil. Bake until the fish is cooked through, about 10 minutes. Remove the fish from the oven and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48228,"Puerto Nuevo Lobster Burritos 4 raw lobster tails, frozen and thawed, or 1 pound raw lobster meat 1/4 cup vegetable oil 8 tablespoons (1 stick) unsalted butter 3 tablespoons garlic salt Freshly ground black pepper 6 flour tortillas, warmed 1 (15.5-ounce) can refried beans, preferably organic, warmed over low heat 1 cup Arroz Rojo, recipe follows Red salsa, for serving, optional 2 plum tomatoes, cored 2 tablespoons vegetable oil 1 cup minced white onion 2 cloves garlic, minced 1 cup long-grain rice 1 3/4 cups chicken broth 1/4 cup canned tomato sauce 1 serrano cl 1 sprig fresh cilantro Salt Instructions: To remove the lobster meat from the shell, use kitchen shears to cut a lengthwise incision up the middle of the top and underside of the shell. Pull the shell apart and remove the tail meat. Heat the oil in a large, heavy, shallow skillet over medium-high heat. Add the butter and melt until foamy. Sprinkle the lobster meat with the garlic salt and pepper. Panfry the lobster in the butter and oil until golden and cooked through, about 8 minutes. Transfer to plate and cover with aluminum foil to keep warm. Place a warm flour tortilla on a work surface. Spread 3 tablespoons warm refried beans, then top with 1/4 cup Arroz Rojo and finish with about 2 ounces cooked lobster meat. Fold in the sides of the tortilla over the filling and roll up to completely enclose. Serve hot with salsa, if desired. Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin. Heat the oil in a medium heavy skillet over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the broth, tomato sauce and grated tomato and bring to a boil. Add the serrano, cilantro sprig and salt, to taste. Bring to a boil, reduce the heat to medium and simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Turn off the heat under the skillet. Cover the rice and let stand for 8 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48229,"Lentil and Orzo Salad with Roasted Cauliflower, Chard and Herbs 1 large head or 2 small heads cauliflower (about 1 1/2 pounds), cut into 1-inch florets 1/4 cup olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved or quartered if large
2 cups lightly packed red chard leaves (about 4 large leaves) plus 1/4 cup finely sliced chard stems
1 2/3 cups cooked brown lentils (from about 2/3 cup raw)
1 heaping cup cooked orzo (from about 3 ounces raw)
1/2 cup pitted green olives, roughly chopped
1/2 cup packed parsley leaves, roughly chopped
3 tablespoons finely chopped fresh dill
2 tablespoons sliced fresh mint
1/2 teaspoon lemon zest plus 2 tablespoons freshly squeezed lemon juice
1/2 teaspoon red pepper flakes
Instructions: Preheat the oven to 425 degrees F. Place the cauliflower on a rimmed baking sheet. Toss with 2 tablespoons olive oil and sprinkle with some salt and pepper. Roast until tender and charred in places, about 20 minutes. Let cool. In a large bowl, combine the roasted cauliflower, cherry tomatoes, chard leaves and stems, lentils, orzo, olives, parsley, dill and mint. Add the lemon zest and juice, red pepper flakes, the remaining 2 tablespoons olive oil and salt and pepper to taste. Fold to combine and serve. ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 48230,"Moroccan Stuffing 2 sticks unsalted butter, plus more for the baking dish 1 cup finely chopped onion 2 shallots, minced 1/2 cup finely chopped celery 1/3 cup pine nuts, toasted 1/2 cup golden raisins 1/4 cup pomegranate seeds 12 cups cubed brioche bread 1/4 teaspoon ras el hanout (Moroccan spice blend) 1 cup low-sodium turkey or chicken broth 1/4 teaspoon poultry seasoning 2 large eggs Kosher salt 1/2 tablespoon chopped fresh chives Finely grated zest of 1 lemon 2 teaspoons fresh lemon juice Instructions: Preheat the oven to 325 degrees F. Butter a 9-by-13-inch baking dish. Heat 2 sticks butter in a large skillet over medium-high heat. Add the onion, shallots and celery and cook, stirring occasionally, until soft, about 8 minutes. Transfer the onion mixture to a large bowl. Add the pine nuts, raisins, pomegranate seeds, bread cubes and ras el hanout and mix with a wooden spoon. Combine the turkey broth and poultry seasoning in another bowl. In a third bowl, whisk the eggs with 1/2 teaspoon salt. Add the turkey broth mixture and the egg mixture to the bowl with the bread cubes and toss to combine. Transfer to the prepared baking dish, cover with foil and bake until slightly set, 35 to 45 minutes. Remove the foil and continue baking until the top is browned, about 5 more minutes. Sprinkle with the chives, lemon zest and lemon juice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48231,"Escalloped Fruit and Ice Cream 2 tablespoons butter 2 McIntosh apples, peeled, quartered, cored, and thinly sliced 1 ripe Anjou or Bosc pear, peeled, quartered, and thinly sliced 1/4 teaspoon nutmeg, a few pinches or freshly grated 1/2 teaspoon cinnamon 1/4 cup (a handful) brown sugar 1 pint vanilla ice cream 8 wafer stick cookies, vanilla wafers, or ginger snaps Instructions: Heat a nonstick skillet over moderate heat. Add butter and sliced fruit and saute for 5 minutes until the slices of fruit are tender. Season fruit with nutmeg and cinnamon as it sautes. Sprinkle in brown sugar and cook 2 or 3 minutes longer to coat fruit. Spoon the warm fruit over vanilla ice cream and garnish with a couple of cookies or wafer sticks. Mix and match all apple, all pear, use whichever fruits you have on hand, you can even saute sliced peaches or sliced banana and still use the method provided in this recipe. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 48232,"Best Ever Coconut Cream Pie 1 (9-inch) baked pie shell, recipe follows 1/3 cup toasted coconut Whipped cream, for garnish 3/4 cup sugar 1 1/2 cups unsweetened coconut milk 1 1/2 cups whole milk 1/4 cup cornstarch 5 egg yolks 1/4 teaspoon salt 1 cup flaked, unsweetened coconut 2 teaspoons vanilla extract 1 tablespoon butter 2 cups all-purpose flour, plus more for surface 1 tablespoon sugar 1 teaspoon salt 3/4 cup solid vegetable shortening 6 to 7 tablespoons ice cold water Instructions: In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture. In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. To serve, top with toasted coconut and a dollop of whipped cream. Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking. Preheat the oven to 350 degrees F. Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48233,"Popcorn Topping: Miso Caramel (sweet and savory) 2 1/2 tablespoons miso powder (Terra Spices) 1 tablespoon sesame oil powder (Terra Spices) 1/4 cup pure coarse maple sugar 1/4 cup dark brown sugar, packed Instructions: Combine all ingredients in a spice grinder and grind until finely ground. To Mix: Toss 16 cups freshly popped popcorn with 1/2 cup unsalted melted butter. Season liberally with fine sea salt. Toss to coat with 1/3 cup of miso caramel topping. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 48234,"Cafe de la Olla French Toast 1 loaf challah bread, cut into 1 1/2-inch slices 1 piloncillo cone (7 1/2 ounces), finely grated (see Cook's Note) 1/2 cup chopped pecans
1/4 cup finely grated Mexican chocolate 2 tablespoons ground coffee 2 teaspoons grated orange zest
2 teaspoons ground cinnamon
4 tablespoons unsalted butter 1/2 to 1 cup raw sugar 1 cup milk 2 teaspoons ground cinnamon
1 teaspoon vanilla extract 2 large eggs Chopped pecans Finely grated Mexican chocolate Maple syrup Instructions: For the bread and filling: Using a small sharp knife, cut a 2-inch-long slit in one side of each bread slice, cutting three-quarters of the way through the bread and creating a pocket for the filling. In a medium bowl, add the piloncillo, pecans, chocolate, coffee, orange zest and cinnamon and stir until combined. Fill the pocket of each slice of bread with some of the filling. For the custard: In a shallow bowl, combine the milk, cinnamon, vanilla extract and eggs and whisk until combined. Dip the bread slices into the egg mixture, making sure to coat each side of the bread and allowing the egg mixture to soak in. Heat a large skillet over medium-low heat. Add 1 tablespoon of butter and heat until it melts. Put the raw sugar on a plate, then dip the soaked bread in it, coating both sides of each slice. Add some of the coated bread slices to the skillet and cook on both sides until light golden brown, about 4 minutes per side. Repeat with the remaining butter and bread slices. Serve the French toast with chopped pecans, grated Mexican chocolate and maple syrup. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 48235,"Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette 1 cup port 3 tablespoons red wine vinegar 1 shallot, finely minced Salt and freshly ground black pepper 3/4 cup extra-virgin olive oil 8 cups loosely packed young frisee (curly endive), torn into bite-size pieces 1 1/2 cups ribbon-cut radicchio, soaked, drained, and dried 1 crisp red pear, halved, cored, and very thinly sliced crosswise 2-ounce chunk blue cheese, frozen 1 cup candied walnuts, or other candied nuts Instructions: Simmer the Port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the red wine vinegar, shallot, salt and pepper, to taste. Gradually whisk in the olive oil. In a large bowl, toss the frisee, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won't use it all. Using the medium holes of a box grater, shave the blue cheese in a fine snow-like shower over the salads. Scatter the walnuts on top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 48236,"Farfalle Pasta with Slow Roasted Tomato Compote 1/2 pound farfalle (bowtie) pasta, cooked 16 slow roasted tomatoes, halved (recipe follows) 1/4 cup Calmata olives, pitted and chopped 1 1/2 teaspoons roasted garlic, mashed 1 tablespoon capers, drained 2 tablespoons reduced balsamic vinegar 1/4 cup fresh basil, chiffonade 8 plum tomatoes, sliced in half, lengthwise 2 cloves garlic, minced 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh rosemary 3 tablespoons olive oil Salt and pepper, to taste Instructions: Julienne the roasted tomatoes. Add the olives, garlic, capers, vinegar and basil. Toss tomato mixture with pasta. Preheat oven to 250 degrees F. Toss all ingredients in a large bowl. Arrange tomatoes, cut-side up, on an oiled cookie sheet. Roast in oven for 3 1/2 hours or until tomatoes have reduced in size by 1/2. ","[Barolo, Chianti, Rioja, Syrah]" 48237,"Jalapeno Ranch Slaw 1/3 cup nonfat or low-fat plain Greek yogurt 1/4 cup buttermilk
3 tablespoons mayonnaise
5 tablespoons chopped fresh cilantro
4 scallions, chopped
1 clove garlic, chopped
1 teaspoon chopped jalapeno
1/2 teaspoon chipotle powder
Kosher salt and freshly ground black pepper
One 14-ounce bag coleslaw mix
Instructions: In a blender or mini food processor, combine the yogurt, buttermilk, mayonnaise, 3 tablespoons of the cilantro, half of the scallions, the garlic, jalapenos, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper. Process until smooth. Put the coleslaw, the remaining 2 tablespoons cilantro and the remaining scallions in a large bowl. Add the dressing and toss to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 48238,"Death Charge Cupcakes Three 11.2-ounce bottles stout beer, such as Guinness Nonstick cooking spray, for spraying the cupcake liners 1 1/4 cups granulated sugar
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, melted
2 large eggs
1/2 cup heavy cream
4 ounces cream cheese 4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup whiskey
2 cups confectioners' sugar (about 8 ounces)
Instructions: For the cupcakes: Put the beer in a medium saucepan, bring to a simmer and cook until reduced to 3/4 cup, about 30 minutes; allow to cool to room temperature. Preheat the oven to 350 degrees F. Prepare a 12-cup muffin tin with liners and spray with nonstick cooking spray. In a large bowl, combine the granulated sugar, flour, baking soda, cinnamon and salt. In a separate bowl, combine the butter and cooled beer; beat in the eggs, followed by the heavy cream. Add the flour mixture to the wet mixture in 3 parts, stirring to combine between each addition. Divide the batter evenly among the liners and bake for 12 minutes. Rotate the pan and cook for an additional 12 minutes. The cupcakes should be set in the middle. For the frosting: In a stand mixer fitted with a paddle attachment, combine the cream cheese, butter and whiskey and beat until combined. Add in the confectioner' sugar a little at a time until the frosting comes together. Put the frosting in a piping bag fitted with a round tip and pipe in swirls onto the finished cupcakes. ","[Pinot Noir, Port, Tawny Port, Madeira]" 48239,"Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas 4 tablespoons unsalted butter, thinly sliced, plus additional for greasing casseroles 4 (7-ounce) very fresh salmon fillets Fine sea salt, to taste Freshly ground white pepper, to taste 3/4 cup shelled small peas 24 shelled fava beans, skinned 12 snow peas, cut across into thin strips 4 teaspoons julienned bacon 4 scallions, top 1-inch only (white part), quartered lengthwise 1/2 cup shredded iceberg lettuce 2 cups fish fumet (see recipe) 4 small sprigs fresh mint, plus 8 leaves, chopped 2 pounds heads and bones from black bass, red snapper, or halibut 2 tablespoons corn oil 1 medium onion, peeled and very thinly sliced 1/4 small fennel bulb, very thinly sliced 1 leek, very thinly sliced 15 white peppercorns 1/4 teaspoon fine sea salt 1 sprig fresh Italian parsley 1 bay leaf 1 cup dry white wine 3 cups water Instructions: Butter 4 individual, shallow, flame-proof casseroles and set aside. Trim and discard the thin belly section from the salmon fillets and season the fillets on both sides with salt and pepper. Place the salmon in the center of the casseroles and surround the fillets, in this order, with the peas, fava beans, snow peas, bacon, scallions and lettuce. Season the vegetables with salt and pepper. Lay the butter slices over the vegetables. (Recipe may be made ahead to this point several hours ahead; cover and chill.) Pour the fish fumet into the dishes and place each dish on top of a stove burner turned to high heat. Bring the fumet to a boil. Lower the heat to medium-high and cook for 5 minutes, until a metal skewer inserted into the center of the salmon for 5 seconds feels barely warm when touched to your lip; the salmon will be rare. Sprinkle the chopped mint over the vegetables and lay the mint sprigs on the salmon. Put the casseroles on serving plates and serve immediately. Remove the gills and eyes from the fish, or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water: Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 48240,"Vodka Still Works Cocktail 1 teaspoon Angostura bitters 2 shots chilled vodka 6 to 8 ounces ginger ale Instructions: Place bitters in a tall glass and combine with vodka using a cocktail spoon. Add ice to glass then fill with ginger ale and stir again. Serve with a straw. ","[Gin, Rum, Tequila]" 48241,"Challah Bread Pudding Frittata 3 eggs 1 cup half-and-half 2 tablespoons chopped fresh tarragon leaves Kosher salt Freshly ground black pepper 3 (1-inch thick) slices challah bread, crusts removed and bread cubed 3 tablespoons unsalted butter 2 slices good quality ham, chopped 1/2 red pepper, diced 2 spring onions, white part only, thinly sliced Instructions: In a medium bowl whisk together the eggs and half and half until frothy. Add the tarragon, some salt and pepper, and whisk together. Add the cubed challah and let it soak in the egg mixture for about 5 minutes. Meanwhile, melt 2 tablespoons butter in a small oven-proof skillet over medium-high heat. Add the ham, peppers and spring onions. Cook, stirring occasionally, until the ham is a bit browned, about 5 minutes. Stir in the remaining butter and spread the ham and vegetables out evenly in the pan. Pour in the challah-egg mixture and let cook for 2 to 3 minutes. Turn the heat to medium-low, cover, and cook until the frittata becomes light and fluffy, about 3 more minutes. Place the pan under the broiler until the top is browned, about 1 minute. Transfer the frittata to a plate and cut into wedges. Note: If you don't have a broiler, use a heat proof rubber spatula and carefully flip the frittata over, and cook for 1 minute. Or, melt a tablespoon of butter in a separate skillet until it sizzles. Pour the melted butter over the frittata and place the empty skillet over the frittata pan. Holding both handles, carefully flip the pans over, and cook the frittata on the other side for a minute. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48242,"Creamy Italian Dressing 2 heads garlic, tops sliced off 4 short sprays of 100 percent extra-virgin olive oil cooking spray 2 tablespoons chopped fresh herbs (any combination of parsley, basil, oregano and thyme leaves) 4 ounces light sour cream 1/4 cup buttermilk 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 lemon, juiced 12 cups salad greens, washed and dried Instructions: Preheat oven to 375 degrees F. Place garlic heads on aluminum foil and lightly spray each head with 2 sprays olive oil cooking spray. Wrap aluminum foil around the garlic to form a tight package. Roast for 45 minutes. Remove from the oven and place whole heads of garlic in a food mill. (Adding the whole garlic heads eliminates the step of removing the pulp from the cloves because the food mill squeezes the pulp out.) Process the garlic until smooth. Transfer garlic pulp to a bowl. Add the fresh herbs and sour cream and stir until completely blended. Slowly add buttermilk, adding just enough to give the dressing a consistency that is easy to pour. Taste and adjust seasoning with salt, pepper and lemon juice. Chill for at least 30 minutes to allow flavors to meld. Just before serving, toss salad greens with dressing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 48243,"Sidecars with Dried Cherries Juice of 1 lemon for sugaring the glasses 1/4 cup sugar
1/4 cup dried cherries
6 ounces good Cognac (VS not VSOP), divided
3 ounces freshly squeezed lemon juice (2 lemons)
3 ounces Grand Marnier liqueur
Ice
Instructions: To sugar the glass rims, pour the juice of 1 lemon into a shallow bowl and put the sugar on a small plate. Dip the rim of 2 highball or martini glasses first in the lemon juice and then in the sugar. Set them aside to dry. In a small bowl, combine the dried cherries with 2 ounces of the Cognac and microwave on high for 60 seconds. Set aside. Combine the 3 ounces of lemon juice with the remaining 4 ounces of Cognac, the Grand Marnier, and 1 teaspoon of the marinated cherry liquid. Fill a cocktail shaker three-quarters full with ice and pour in the cocktail mixture. Shake the mixer for a full 30 seconds (it's longer than you think!) and strain into the prepared glasses either straight up or over ice. Thread 3 or 4 marinated cherries on small skewers and serve each drink ice cold with a skewer of cherries. ","[Champagne, Brut Ros, Pinot Grigio, Moscato]" 48244,"Georgian Spinach Khachapuri 2 1/2 cups all-purpose flour 3/4 teaspoon salt 1 egg 3 tablespoons olive oil 1/2 cup seltzer Melted butter 4 ounces Armenian string cheese or mozzarella 4 ounces cream cheese 1/4 cup minced roasted hazelnuts 1 clove garlic, minced 1 tablespoons chopped fresh cilantro 1/4 teaspoon ground coriander Pinch cayenne 1/2 teaspoon fenugreek Salt and freshly ground black pepper 1/2 cup cooked spinach 4 ounces feta cheese Instructions: In the bowl of a standing mixer fitted with a paddle, mix the flour and the salt. Add the egg, oil, and seltzer, and mix to form a soft dough. Turn out the dough and knead, by hand, for 1 minute, until the dough is elastic. Divide the dough into 4 pieces, form into balls, cover in plastic, and let rest in the refrigerator for 1 hour. Preheat oven to 350 degrees F. When chilled, roll the ball into a square. Trim the edges, and brush with melted butter. Fold the dough in half, and brush with butter. Fold the dough in half again, to make a square. Place 1/2 cup Spinach-Cheese Filling in the center. Sprinkle with some string cheese. Fold up the corners like a half open envelope. Repeat with remaining ingredients. Bake for 25 minutes. For the Spinach-Cheese Filling: Mix together the cream cheese, hazelnuts, garlic, cilantro, coriander, cayenne, fenugreek, salt, and black pepper. Thoroughly drain the spinach and chop. Mix into the mixture, then fold in the feta. Set aside until ready to use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 48245,"Welsh Cranberry Skillet Cookies 2 cups all-purpose flour, plus more for dusting 1 3/4 cups sugar, plus more for sprinkling 2 1/2 teaspoons baking powder 1 teaspoon finely grated lime zest 1/2 teaspoon ground cardamom 1/2 teaspoon salt 1 stick unsalted butter, diced, plus 4 tablespoons melted 3/4 cup dried cranberries 2 large eggs 2 tablespoons heavy cream Instructions: Whisk the flour, 3/4 cup sugar, the baking powder, lime zest, cardamom and salt in a medium bowl. Work in the diced butter with your fingertips until the mixture looks sandy. Stir in the dried cranberries. Lightly beat the eggs and heavy cream in a small bowl, then stir into the flour mixture to make a shaggy dough. Transfer to a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour. Roll out the dough on a generously floured surface until about 1/4 inch thick. Cut out circles with a 1 1/2- to 2-inch round cookie cutter; arrange in a single layer on a baking sheet. Refrigerate until ready to cook, at least 30 minutes and up to 1 hour. Heat a large skillet or griddle over medium-low heat. Put the remaining 1 cup sugar in a medium bowl. Working in batches, brush the skillet with melted butter, then add the dough rounds. Cook until lightly browned and cooked through, 4 to 5 minutes per side. (Brush the skillet with more butter between batches.) Toss the warm cookies in the sugar, then transfer to racks to cool completely. Store in an airtight container for 3 to 5 days; the texture actually improves after a day. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 48246,"Broiled Halibut with Summer Herbs 1 large piece of skinless halibut (about 1 1/2 pounds; preferably center-cut) 1 lemon, halved, plus wedges for serving Kosher salt and freshly ground pepper 1/2 cup mayonnaise 2 tablespoons roughly chopped fresh chives 2 tablespoons roughly chopped fresh dill 2 tablespoons roughly chopped fresh parsley 4 cups baby arugula (about 3 ounces) 2 tablespoons extra-virgin olive oil 3 large heirloom or beefsteak tomatoes, sliced 1/2 inch thick Instructions: Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes. Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper. Top each fish fillet with the herb mixture. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48247,"Natural Dyes for Easter Eggs 2 pounds beets, peeled, diced 1 pound onion skins 1 1/2 cup (1.9 ounce) jar turmeric 2 small heads red cabbage, sliced 1 (6-cup) pot of strong coffee Distilled white vinegar Instructions: For all but the coffee color, in a 5 quart saucepan add 1 vegetable or ingredient. Add 4 quarts water, bring to a boil and cook for 1/2 hour or until the color is very dark. Allow to cool to room temperature and strain out vegetables. Add 1/4 cup distilled white vinegar and then add hard boiled eggs to each color. Refrigerate overnight. For the coffee color: brew the coffee. Allow to cool to room temperature. Add 1/4 cup distilled white vinegar, add hard boiled eggs, refrigerate overnight. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 48248,"Hungarian Portobello Paprikash 2 large red mild frying peppers or red bell peppers 1/4 cup extra-virgin olive oil 8 large portabella mushroom caps, gills scraped, wiped clean and chopped into bite-size pieces 2 Fresno cl peppers, thinly sliced 1 large onion, chopped 1 carrot, peeled and chopped or grated 4 large cloves garlic, sliced 2 tablespoons sweet paprika or smoked sweet paprika Kosher salt and freshly ground black pepper 1/4 cup tomato paste 2 cups chicken or vegetable stock 1 cup dry white wine 1 tablespoon Worcestershire sauce 8 ounces wide egg noodles or 1 pound egg tagliatelle 2 tablespoons butter 1/4 cup chopped fresh chives, parsley, or dill Sour cream, as needed Instructions: Char the peppers on the stovetop or under the broiler with the oven door cracked for the steam to escape. Place the charred peppers in a bowl and cover with plastic wrap to cool. Scrape or peel the skin from the peppers, then seed, and thinly slice. Heat 1/4 cup extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the mushrooms and brown 12 to 15 minutes until darkened and tender. Add the Fresno peppers, onion, carrot, garlic, paprika, salt, and pepper, and cook to soften, 10 minutes more. Add the tomato paste to the vegetables and stir 1 minute. Add the stock, wine, Worcestershire sauce, and roasted red peppers. Simmer a few minutes for the flavors to combine, then cool completely and store for make-ahead meal. Reheat the mushrooms and sauce over medium heat, stirring occasionally. In boiling salted water, cook the egg noodles or egg pasta to al dente and toss with butter and herbs. Stir a few spoonfuls of sour cream into the paprikash and serve in shallow bowls on a bed of noodles or pasta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48249,"Grilled Lemonfish with Sweet Corn Salad, Herb Roasted Tomatoes and Eggplant Caviar 6 (5-ounce) portions lemonfish fillets (Cobia), or any firm-fleshed fish that is good for grilling Salt and freshly ground black pepper Sweet Corn Salad, recipe follows Herb Roasted Tomatoes, recipe follows Eggplant Caviar, recipe follows 2 teaspoons extra virgin olive oil 6 ears sweet corn, grilled with husk on, kernels cut off the cob 1/2 cup finely diced sweet onion 1/2 cup peeled and finely diced tomatoes 1 tablespoon chopped cilantro leaves 1 teaspoon Steen's cane syrup 2 tablespoons lime juice 1/4 teaspoon salt 2 pounds ripe Roma tomatoes, sliced into 1/4-inch slices crosswise 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh oregano leaves 1/2 teaspoon salt 1/2 teaspoon black pepper 1 eggplant, sliced 1 tablespoon plus 1/2 teaspoon salt 1/2 cup plus 2 tablespoons good-quality extra-virgin olive oil 1/2 teaspoon black pepper 2 tablespoons minced shallots 1 tablespoon minced garlic 1 tablespoon minced capers 1/2 teaspoon finely chopped rinsed anchovies, optional 2 tablespoons chopped parsley leaves Instructions: Season each piece of the fish with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat a grill to high and grill the fish to the desired degree of doneness. Place 1/2 cup of the Sweet Corn Salad on each of 6 plates, then top with the grilled fish. Garnish each portion of fish with 4 slices of the Herb Roasted Tomatoes and 2 tablespoons of the Eggplant Caviar. Serve immediately. Heat a large nonstick skillet over a medium-high flame. Add the oil, corn and onions, and saute for 1 minute. Add the remaining ingredients and toss to combine. Allow to cool. Serve at room temperature or slightly chilled. Preheat the oven to 275 degrees F. Combine all ingredients in a large bowl and toss to thoroughly coat. Place in a single layer on a wire rack placed on top of a baking sheet and bake until moist-dried, about 2 hours. Let cool completely then store in airtight containers. In a colander, toss the eggplant slices with 1 tablespoon of the salt, then cover with a small plate and weight; set aside to drain for 30 minutes. Rinse eggplant slices briefly under cool running water and pat dry. Preheat a grill or grill pan to medium-high. Brush eggplant slices on both sides with some of the oil and grill until tender, about 3 minutes per side. Repeat with remaining slices and set aside to cool. Once cooled, cut the eggplant slices into small dice and transfer to a mixing bowl. Add remaining ingredients (including any remaining olive oil), stir to combine, and season, to taste, with remaining salt (if necessary) and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48250,"Shrimp Fajitas 1 tablespoon chili powder 1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 yellow bell peppers, quartered 1 red bell pepper, quartered 1 yellow onion, cut into thick rounds 1 bunch scallions, trimmed 2 tablespoons olive oil
1 pound peeled and deveined large shrimp, tails removed
8 small flour tortillas, warmed For serving: sour cream, shredded iceberg lettuce, guacamole, shredded cheese and lime wedges Instructions: Preheat a grill to medium-high heat. In a small bowl, combine the chili powder, sugar, garlic powder, onion powder, salt and pepper.
Use a pastry brush to coat both sides of the peppers, onions and scallions with some of the oil, then sprinkle with a quarter of the spice mix. Pat the shrimp dry with a paper towel, then brush with the remaining olive oil and season with the remaining spice mixture.
Grill the peppers, onions and scallions until grill marks appear, 3 to 4 minutes per side. Remove to a cutting board. Add the shrimp to the grill and cook just until they turn pink and begin to curl, about 2 minutes per side. Coarsely chop the vegetables and shrimp. Serve with the warm flour tortillas (I like to wrap a stack of tortillas in foil and warm on the grill) and sour cream, lettuce, guacamole, cheese and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48251,"Fresh Start Power Omelet 2 slices turkey bacon, chopped (or ? cup diced lean ham) 4 large eggs 2 tbsp. Florida's Natural? Premium Orange Juice ? cup chopped fresh spinach ? cup diced red bell pepper 1 oz. shredded low-fat cheddar cheese Salt and pepper to taste Instructions: Cook turkey bacon in skillet; add spinach and red bell pepper and saute for one minute. Combine eggs and orange juice, mix until smooth, and then add to skillet. Cover and cook on low until omelet is firm. Sprinkle cheese on omelet, gently fold omelet in half, and cook for an additional 30 seconds to melt cheese. To maximize the brainpower value of this omelet, serve it with a piece of whole-wheat toast with raspberry jam and a glass of Florida's Natural? Brand Premium Orange Juice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48252,"Peanut Butter Cookie Ghosts 2 cups white candy melting wafers 12 peanut butter-filled sandwich cookies 24 mini chocolate chips
Instructions: Line a sheet pan with parchment paper. Melt the melting wafers in a bowl over a pan of simmering water, also known as a double boiler, 3 to 5 minutes. Keep the bowl of melted candy on the double boiler and, using a fork, lower a cookie into it and immerse it completely to coat it all over. Lift the coated cookie out and hold it over the bowl to allow the excess to drip off. Transfer to the parchment paper and place two chocolate chips on the coated cookie for eyes. Repeat with the remaining cookies and set aside until the coating has solidified, about 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 48253,"Homemade Barbecue Sauce 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1/4 cup cider vinegar 1 1/2 cups ketchup 2 tablespoons brown sugar 1 lemon Tabasco sauce Salt and pepper Instructions: In a saucepan, heat oil and cook onion until tender. Stir in garlic and cook for 30 seconds. Stir in vinegar, ketchup, brown sugar and juice of lemon. Simmer for 15 minutes and season with Tabasco, salt and pepper. ","[Zinfandel, Merlot, Malbec, Syrah]" 48254,"Pistachio Creme Anglaise 2 cups milk 6 egg yolks 1/2 cup sugar 1/2 teaspoon pistachio paste Instructions: Pour milk in a large pan, and cook on high heat. When milk starts boiling, remove from heat. Put a large empty bowl and another one filled with ice the refrigerator. Pour egg yolks and sugar into an electric mixer and mix until it becomes thick and white. Leave aside. Put milk back on heat and bring to boil. Pour a little milk into egg and sugar mix whipping constantly. Pour into milk pan and cook at low temperature stirring constantly with a wooden spoon until firm consistency (about 5 minutes). Do not bring to boil. To check if creme is ready, rub your finger on the back of the spoon and if it leaves a trace, the creme is cooked. Add the pistachio paste. Put the bowl on ice to stop the cooking process. Cover and refrigerate for several hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 48255,"Pumped-Up Caesar Salad 1 garlic clove, halved (finely minced if whisking dressing by hand) 2 teaspoons anchovy paste 1/3 cup extra-virgin olive oil 1/4 cup thawed frozen egg product 1 medium-size lemon, juiced 1 tablespoon freshly grated Parmesan 1 teaspoon Worcestershire sauce 1/4 teaspoon freshly ground black pepper 1 (10-ounce) package hearts of romaine salad mix, washed and spun dry, or 9 to 10 cups broken romaine leaves 3 cups plain croutons 2 hard-cooked extra-large eggs, peeled and finely chopped 2 cups Parmesan curls (measure loosely packed) Instructions: For the dressing, churn all ingredients in food processor or electric blender until smooth (or whisk in small bowl until creamy); set aside. For the salad, place romaine, croutons, and eggs in very large salad bowl, add dressing, and toss well. Add cheese curls, toss lightly, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 48256,"Twinkling Christmas Tree Lights Cake One 3.5-ounce tube black sparkle gel, such as Wilton One double layer 9-inch white cake with vanilla frosting One 14-ounce bag sour candies, such as Sour Patch Kids Original Flavor Instructions: First decorate the top of the cake. With the black sparkle gel, pipe three arcs across the top of the cake (These are the wires.) Draw tiny rectangles hanging off each arc, spaced about 1/2 inch apart. (These are the \sockets.) Snip the candies in half with kitchen shears. You'll be using the rounded ends; save the other ends for another use (or eat them!). Place each rounded end beneath a rectangle, so the flat cut side attaches to the flat side of the rectangle. (These are the lights.) Next decorate the sides of the cake. Pipe wide swags around the circumference, with their ends connected. Pipe rectangle sockets hanging off the wire, just as you did on top of cake. Place candy lights under the sockets.
","[Chardonnay, Riesling, Moscato, Sparkling wine]" 48257,"Avocado and Tomatillo Salad with Croutons 1/3 loaf crusty French or Italian bread or sourdough 2 avocados, peeled and seeded 1 basket cherry tomatoes, red, yellow or both, washed and stemmed 2 bunches cilantro leaves, washed 5 tomatillos, peeled, cored and washed 1 tablespoon fresh lime juice 2 tablespoons white vinegar 1 teaspoon salt 1/2 teaspoon fresh black pepper 1 bunch scallions, washed and sliced thinly 4 leaves of lettuce for lining plates 1/2 cup olive oil Instructions: Cut bread, with crusts, into 3/4-inch cubes. In a frying pan, heat 2 tablespoons olive oil and add bread cubes shaking to lightly coat. Sprinkle with salt and fresh ground pepper to taste, reduce heat to medium low and toast croutons shaking occasionally for 15 minutes. Remove from heat and cool to room temperature. Dice the avocados in 3/4-inch cubes, place in a bowl. Cut cherry tomatoes in half, add to avocados along with cilantro leaves. In a blender or mini chopper, place tomatillos, lime juice, vinegar, the remaining 2 tablespoons olive oil, salt, black pepper and blend well to make dressing. Lightly toss avocados, tomatoes and cilantro with dressing and when almost mixed add croutons, continue tossing until evenly mixed. Serve salad immediately on lettuce lined plates with sliced scallions sprinkled on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48258,"Stuffed Grilled Pork Chops 4 double thick bone-in loin end pork chops 1 cup salt 1 cup brown sugar 1 tablespoon black peppercorns 1 tablespoon mustard powder 2 cups cider vinegar, heated 1 pound ice cubes 1 1/2 cups cornbread, crumbled 2 tablespoons golden raisins 1/4 cup walnuts, roughly chopped 1/4 cup dried cherries, halved 1/4 cup buttermilk 1/2 teaspoon ground pepper 2 teaspoons fresh sage, thinly sliced 1/2 teaspoon kosher salt Instructions: In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours. Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 48259,"Ice Cream Topped with Sauteed Bananas 2 bananas 2 tablespoons butter 2 tablespoons sugar 1 tablespoons cinnamon 1/4 cup amaretto 1/4 cup banana liquer 4 scoops vanilla ice cream Instructions: Melt butter in medium saute pan. Add sliced bananas. Add Banana and Amaretto liqueurs. Add sugar and cinnamon. cook for about three minutes. Remove from heat. Place two scoops of ice cream into two brandy glasses. Spoon hot mixture over top of ice cream. Serve at once. ","[Chardonnay, Moscato, Riesling]" 48260,"Shortcut Beef Pho 2 beef shanks with meat on them (about 2 1/4 pounds total) 3 large yellow onions, halved 1 6-inch piece ginger, halved lengthwise 1 head garlic, halved crosswise 2 tablespoons vegetable oil Kosher salt 2 cinnamon sticks 4 star anise pods 3 tablespoons black peppercorns 3 quarts low-sodium beef broth 1/3 cup fish sauce 1 pound flat rice noodles 8 ounces deli-sliced roast beef, torn into pieces 4 cups bean sprouts 1 large bunch Thai basil or mint, leaves torn 2 jalapeno peppers (red and/or green), thinly sliced 1 large red onion, thinly sliced Hoisin sauce and/or Sriracha (Asian cl sauce), for serving Instructions: Make the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the beef shanks, onions, ginger and garlic with the vegetable oil on a rimmed baking sheet and season generously with salt. Roast, turning once halfway through, until the meat and vegetables are slightly charred, about 30 minutes. Transfer to a large pot. Meanwhile, toast the cinnamon sticks, star anise pods and peppercorns in a small skillet over medium heat, shaking the pan, 5 minutes. Add the beef broth, 2 quarts water, the toasted spices and the fish sauce to the pot with the beef shanks. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, skimming off any foam that rises to the top, until the meat is tender, 1 hour to 1 hour, 30 minutes. Remove from the heat and transfer the beef shanks to a cutting board; strain the broth through a fine-mesh sieve into another large pot. (The broth can be made up to 2 days ahead; let cool, then refrigerate in a covered container.) Shred the meat from the shanks with two forks, discarding any bits of cartilage, then stir back into the broth. Discard the bones. Cook the noodles as the label directs. Divide the broth and shredded meat among bowls, then add the noodles and roast beef. Top with the bean sprouts, basil, jalapenos and red onion; serve with hoisin sauce and/or Sriracha. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Tempranillo]" 48261,"Chicken Quesadillas with Serrano Chiles and White Cheddar 2 pounds chicken thighs (about 5 thighs) Salt and freshly ground black pepper 3 tablespoons vegetable oil, plus more for cast iron skillet 1 medium onion, chopped 5 or 6 garlic cloves, peeled and smashed 2 teaspoons dried oregano 2 teaspoons dried cumin 1 (26-ounce) can chopped tomatoes 2 limes, juiced 1 tablespoon sugar 1/2 teaspoon salt 8 to 10 flour tortillas 1 (8-ounce) can whole serrano chiles, roughly chopped 8-ounces grated sharp white Cheddar Chopped fresh cilantro leaves, for garnish Instructions: Season the chicken thighs generously with salt and pepper. Heat the vegetable oil in a large saucepan over high heat. Brown the chicken well on both sides. Remove chicken and set aside. Reduce heat to medium and saute onion, garlic, oregano and cumin for a few minutes. Stir in tomatoes, lime juice, sugar and salt. Add chicken back to the sauce bring to a simmer, cover and cook for 45 minutes. Remove chicken from cooking liquid and let rest until cool enough to handle. Pull the meat from the bone and toss with the cooking liquid. Discard the bones and skin. Rub a cast iron skillet lightly with vegetable oil and heat over medium flame. Sprinkle cheese all over the tortilla. Top with pulled chicken, serranos and another tortilla. Toast on each side in the skillet until warmed through and cheese has completely melted. Repeat with the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 48262,"Waffled Chocolate Chip Cookies 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 stick unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract (see Cook's Note) 1 large egg 1/2 cup semisweet chocolate chips Nonstick cooking spray
Instructions: Whisk together the flour, baking soda and salt in a medium bowl. Beat the sugars and butter with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg until incorporated. Adjust the speed to medium-low and add the flour in 2 batches, mixing until incorporated. Mix in the chocolate chips. Refrigerate the dough for at least 30 minutes if time allows.
Preheat a waffle iron to medium-low. Generously spray the top and bottom of the waffle iron with cooking spray. Scoop tablespoons of the dough, roll into balls and flatten slightly. Working in batches, place 1 dough round onto each section of the waffle iron, close gently and cook until slightly crisp, 3 to 6 minutes.
Serve the cookies warm or store in an airtight container at room temperature for up to 1 day. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 48263,"Honey-Garlic Shrimp Skewers 1/2 cup honey 2 tablespoons sriracha
1 teaspoon crushed red pepper
3 cloves garlic, grated
1 lime, zested and juiced
2 tablespoons chopped fresh parsley
20 shrimp (16-20 count), peeled and deveined Kosher salt and freshly ground black pepper
2 tablespoons olive oil 12 ounces baby spinach
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
Instructions: Heat a grill pan over medium-high heat and a large skillet over medium heat. For the shrimp: In a small bowl, mix together the honey, sriracha, crushed red pepper, garlic, lime zest and juice and 1 tablespoon of the parsley. Set the glaze aside. Thread the shrimp onto 4 metal skewers, 5 shrimp per skewer. Season both sides with salt and pepper. Place on the grill pan and cook for 2 minutes. Flip the shrimp, brush the top with the glaze and cook for an additional 2 minutes. Flip the glazed side down, brush the top with the glaze and cook for an additional minute. Flip, glaze and cook until the shrimp are cooked through, up to an additional minute per side. Remove from the grill and drizzle with any remaining glaze. For the spinach: Meanwhile, heat the oil in the skillet and add the spinach and garlic. Season with salt and pepper and cook until wilted, about 1 minute. Make a bed with the spinach on a serving platter. Top with the shrimp skewers and garnish with the remaining parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 48264,"Pumpkin Crumble 1 stick (8 tablespoons) unsalted butter Two 15-ounce cans pure pumpkin puree 2 cups half-and-half 1 1/2 cups granulated sugar
3 large eggs 2 1/2 teaspoons pumpkin pie spice 1/2 teaspoon ground cardamom 1 teaspoon fine salt 1 cup old-fashioned rolled oats 1 cup dark brown sugar, packed 3/4 cup all-purpose flour Whipped cream, for serving Instructions: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 13-by-9-inch baking dish with 1 tablespoon butter. Whisk together the pumpkin puree, half-and-half, granulated sugar, eggs, 2 teaspoons pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt in a large bowl until well blended.
In another large bowl, combine the oats, brown sugar, flour, remaining 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt, breaking up any lumps of brown sugar with a fork. Melt the remaining 7 tablespoons butter and stir into the flour mixture until it is completely moistened and crumbly.
Spread the pumpkin mixture evenly in the bottom of the baking dish. Scatter the oat mixture on top. Bake until the pumpkin is set around the edges but still jiggly when shaken, and the topping is brown and crisp, about 50 minutes.
Serve room temperature or slightly warm with whipped cream on the side. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 48265,"Tomato, Watercress and Endive Salad 1 large head Belgian endive, leaves separated 2 cups watercress sprigs (large stems removed) 4 medium-size ripe tomatoes, cut into wedges Raspberry Vinaigrette, recipe follows 1/4 cup seedless raspberry jam 3/4 cup extra-virgin olive oil 1/4 cup raspberry vinegar 1/2 teaspoon minced garlic Salt and pepper Instructions: Arrange the endive leaves on a large platter, fanning them out from the center. Roughly chop the watercress, and sprinkle it over the endive. Top with the tomato wedges, and drizzle with Raspberry Vinaigrette, to taste. Serve immediately.
Whisk all the ingredients together in a small bowl. Cover and chill until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48266,"Herb Cheese Spread 4 tablespoons butter, at room temperature 4 tablespoons sour cream 16 ounces cream cheese, at room temperature 2 garlic cloves, minced 1 tablespoon basil, chopped 2 tablespoon chives, chopped 1 to 2 tablespoons minced fresh parsley leaves Salt and freshly ground black pepper Instructions: In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48267,"Fried Creamed Corn Salt and freshly ground black pepper Lemon juice 1/4 cup finely chopped salted fatback 1 tablespoon butter 1/4 cup finely chopped Vidalia onion 1 cup grated white corn, with all pulp scraped from the cob 1/4 cup heavy cream 1 teaspoon sugar Instructions: Place the cold fatback into a saute pan and begin to heat over medium-low heat. Allow the fat to melt and render as slowly as possible to insure that the pieces are completely rendered but remain very light golden brown. Add the butter to the pan, then the onions and allow the onions to sweat until very soft. Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions. Increase the heat to high and stir vigorously to emulsify the mixture. Once the mixture has reached a boil, turn off the heat and continue to stir for 30 seconds. Season with salt, black pepper and lemon juice. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 48268,"Gluten-Free Pumpkin Muffins 210 grams (1 1/2 cups) gluten-free all-purpose flour 1 teaspoon ground cinnamon 1 1/4 teaspoons baking soda 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt 1 cup pumpkin puree 3/4 cup brown sugar 2 large eggs, at room temperature 3/4 cup vegetable oil 2 tablespoons whole-milk yogurt Instructions: Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin. Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside. In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking. Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone. Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners. Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes. Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48269,"Clams Casino 24 to 26 littleneck clams 1/2 cup dry white wine 3 slices center-cut bacon, cut into 1/4-inch dice 1/2 cup finely diced shallot (2 to 3 shallots) 1/4 cup finely diced red bell pepper (from 1 pepper) 3 cloves garlic, finely grated 1/2 cup panko breadcrumbs 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh chives, for garnish Instructions: Soak the clams in cold water to purge any sand, about 20 minutes. Then scrub them clean to remove any dirt or barnacles from the outer shells and then drain. Add the white wine and cleaned clams to a large saucepan. Cover and heat over medium. After a few minutes, check to see if any of the clams have opened. Once they start opening, remove the opened clams to a large bowl to cool. Cover the pot and wait another minute or so before checking to see if any more clams have opened. Discard any clams that don\u2019t open after 5 minutes. Once all the clams have been removed, turn the heat down to low and let the white wine and clam juice mixture reduce until there is about 1/3 cup of liquid left. In the meantime, heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until it begins to render its fat and slightly browns, about 2 minutes. Next, add the shallots and bell pepper. Cook, stirring, until slightly softened, 2 to 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Use a small fine-mesh sieve to strain the 1/3 cup of white wine-clam juice mixture into the skillet. Stir to combine and cook until the mixture is slightly reduced and cohesive, about 2 minutes. Turn off the heat and let cool slightly. Line a rimmed baking sheet with foil and preheat the oven to broil. Mix the panko, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small bowl. Set aside. Carefully remove the top shell from each clam and use a spoon to loosen the meat from the bottom shell. Place the meat back into the bottom shell and then onto the prepared baking sheet. Divide the bacon mixture evenly among the clams, using a spoon to pack the mixture tightly into the shell. Top each of the clams with about 1 teaspoon of the panko mixture. Transfer the clams to the broiler and cook until the breadcrumbs are just golden brown, 30 seconds to a 1 minute. Keep an eye on them as the browning can happen quite quickly. Remove the clams from the oven and use tongs to transfer them to a serving plate. Garnish with chopped chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48270,"Flandango 1 1/2 cups whole milk 1 cup half-and- half 1 teaspoon vanilla extract 1/2 cup sugar Blueberry jam Apricot preserves Butterscotch ice cream topping Hot fudge ice cream topping 6 eggs Instructions: Heat oven to 350 degrees F.
In the saucepan, combine the milk, half-and-half, vanilla, and sugar. Bring to a bare simmer over medium-low heat.
Next, place 1 to 2 tablespoons of each topping into each of the custard cups. The topping should come a few millimeters up the side of the custard cup.
Separate 3 of the eggs using the slotted spoon. Reserve the whites. (Note: Freeze the whites in ice trays. After the whites are frozen, place the frozen cubes into zip-top freezer bags. The frozen whites can be frozen up to a year.)
Place a mixing bowl on a rubber pad or a wet towel to prevent the bowl from spinning out of control. In a mixing bowl, combine the remaining whole eggs and the yolks. Whip the eggs with a whisk until slightly thickened and lightened in color. While whisking the eggs, drizzle in about a quarter of the hot milk. Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.
Place a fine mesh strainer over a glass or stainless steel bowl with a spout. Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture.
Place the custard cups into the roasting pan. Evenly distribute the custard into the custard cups, going short on the first pass. Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.
Cook the flans for about 40 minutes, or until they wobble slightly when the pan is wiggled, about 40 minutes. You can also insert a paring knife midway between the edge and the center. If it comes out clean, the flans are done. Using tongs, remove the cups from the pan to a towel-lined sheet pan. Allow the water in the roasting pan to cool before discarding. Cool, cover and chill. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48271,"Romaine Spears with Anchovy Vinaigrette 3 cloves garlic, sliced plus 1 whole garlic clove 3/4 cup extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 3 anchovies, rinsed and chopped coarse Salt and freshly ground black pepper 8 slices French bread, cut 1/4-inch thick on the diagonal 2 hard boiled eggs 1 head Romaine lettuce, rinsed and dried 1/4 pound Parmesan cheese, shaved very thin with a potato peeler Instructions: Preheat the oven to 400 degrees. Cut 3 cloves of garlic into 1/8-inch thick slices and reserve the 4th clove. In a small saucepan or skillet set over moderately low heat, combine the sliced garlic with 1/2-cup of the oil and cook for 10 minutes. Strain the oil into a bowl and reserve the cooked garlic. In a small bowl, whisk together the vinegar and mustard, add 1 teaspoon of the anchovy, and mash with the whisk until smooth. Whisk in the garlic-flavored oil, the cooked garlic, and remaining anchovy. Season with salt and pepper. Brush both sides of the bread with the remaining 1/4 cup oil and season with salt and pepper. Arrange the bread in a single layer on a baking sheet and bake until lightly toasted -- about 5 minutes. When cool enough to handle, rub one side of each slice with the remaining raw garlic clove. Peel the eggs and separate the yolks from the whites. With the back of a spoon or a rubber spatula, push the yolks through a fine sieve into a bowl. Wash and dry the strainer and repeat with the whites. Choose 6 large Romaine spears and slice them crosswise into 1/4-inch thick ribbons. In a large bowl, toss the remaining whole leaves with the dressing. Arrange the leaves on salad plates. Toss the lettuce ribbons in the residual dressing and set the ribbons on top of the spears. Sprinkle with the whites and yolks and arrange the toast on the plate. Top the toast with the Parmesan shavings. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 48272,"Salted Butter Chocolate Chunk Shortbread 1 cup plus 2 tablespoons salted butter, cut into small pieces, cold 1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
6 ounces semi- or bittersweet dark chocolate, chopped (you want chunks, not thin shards)
1 large egg
Demerara, turbinado, raw or sanding sugar, for rolling
Flaky sea salt, for sprinkling
Instructions: Beat the butter, granulated and brown sugars and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour and mix just until combined. Add chocolate chunks and mix just until incorporated. (Mixture will look crumbly.) Divide dough between 2 sheets of parchment paper, waxed paper or plastic wrap and use your hands to form the dough halves into logs about 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. (But do know that it works!) When you're ready to bake the cookies, heat the oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper. Lightly beat the egg and unwrap the chilled cookie logs to brush it over the sides. Sprinkle the coarse sugar on the open wrapping and roll the logs into it, coating them. Using a sharp serrated knife, cut logs into 1/2-inch-thick rounds. You're going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. Arrange cookie slices on prepared baking sheets 1 inch apart (they don't spread much) and sprinkle each with a few flakes of sea salt. Bake until the edges are just beginning to get golden brown, 12 to 15 minutes. Let cool slightly before transferring the cookies you don't eat immediately to a wire rack to cool.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48273,"Paella 'Puerto Rico' 2 tablespoons grapeseed oil 1 (3 to 4-pound) octopus, beaked and headsac cleaned Salt and freshly ground black pepper 1 large pinch saffron 1/2 cup warm water 1/2 pound chorizo sausage, cut on the diagonal into 1-inch pieces 1 pound boneless chicken parts, preferably skin on, cut into 2-inch pieces 1 large white onion, diced 5 cloves garlic, lightly crushed with the side of a knife blade, and minced 1 cup dry white wine 1 tablespoon paprika 1 tablespoon minced fresh flat-leaf parsley 6 cups chicken stock 3 cups white rice 1 teaspoon salt 1/2 teaspoon black pepper 1 pound mussels, scrubbed and bearded 1/2 pound (21-25 size) shrimp, peeled, deveined, and tails removed 1/4 cup minced fresh cilantro leaves Instructions: Brush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes. Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small. Add the saffron to 1/2 cup warm water and let it sit for 10 minutes to allow it to \bloom.
Heat the remaining grapeseed oil over medium high heat in a 16 inch paella pan. Brown the chorizo on all sides and remove to a utility platter. Brown the chicken pieces and remove to the same platter. Add the onion to the pan and saute until translucent, then add the garlic and gently cook until softened, monitoring to make sure it doesn't burn. Add the white wine and allow most of it to evaporate. Stir in the paprika, parsley, cup of bloomed saffron, and chicken stock, and bring to a gentle boil. Return the chorizo and chicken to the pan, and add the octopus. Stir in the rice, salt and pepper and reduce heat to medium. Cook uncovered without stirring for about 20 minutes, then add the mussels and cover. Let cook until the mussels open, about 7 minutes, then remove them to a utility platter. Add the shrimp to the pot, cover, and cook until they turn pink and opaque, about 5 minutes, then remove the shrimp to a utility platter. Serve in the pan and sprinkle with fresh cilantro. Arrange the shrimp and mussels on top. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 48274,"Carrot Hash with Eggs and Pesto 1 bunch carrots with tops (about 1 pound) 1 large russet potato (about 12.5 ounces), peeled
3 scallions, white parts minced and green parts reserved Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
1/4 cup golden raisins
3 tablespoons harissa
1 tablespoon light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground sumac
5 large eggs
1 3/4 cups plus 1 tablespoon olive oil
20 fresh basil leaves 1/3 cup salted sunflower seeds 1 tablespoon white wine vinegar
1 clove garlic
Instructions: Preheat the oven to 450 degrees F. Grate the carrots (set the tops aside--you will use them later) and potato in a food processor fitted with the shredding attachment. Transfer to a colander set over a large bowl and add the scallion whites and 1/2 teaspoon salt. Use your hands or a clean dish towel to squeeze as much moisture out as possible. Discard the liquid in the bowl, then add the carrot mixture to that bowl. Stir in the panko, raisins, harissa, brown sugar, cumin, sumac, 2 eggs, 1 1/2 teaspoons salt and a bunch of grinds of black pepper (I did 20) until well combined. Heat 1/4 cup of the oil in a 10-inch skillet over medium-high heat (see Cook's Note). Drop a small amount of the carrot mixture into the skillet. When it starts to sizzle, your oil is ready. Add the rest of the carrot mixture to the skillet and press down using the back of a spatula. Let cook, untouched, until the edges of the carrots turn a very deep golden brown, 4 to 5 minutes. Create 3 small divots in the top of the carrot mixture using the bottom of a measuring cup. Brush 1 tablespoon oil on top and transfer the skillet to the oven. Bake until the carrots are set and the top is a deep golden brown, about 20 minutes. Carefully crack the remaining 3 eggs into the divots and bake until the egg whites are set and the yolks are still runny, about 8 minutes. (Cracking the eggs into a small bowl and pouring them into the divots makes this part a little easier and less messy). Use a spatula to help slide the hash out of the skillet onto a serving platter. Meanwhile, make the pesto. Roughly chop the carrot tops and scallion greens and add to the bowl of a food processor along with the basil, sunflower seeds, vinegar, garlic, 1 teaspoon salt and a few grinds of pepper. Pulse until everything is very finely chopped. Slowly drizzle in the remaining 1 1/2 cups oil and 1/4 cup water until smooth and drizzly. Drizzle the pesto over the top of the hash and slice into wedges. Serve with the remaining pesto on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 48275,"Eddie's Grilled Shrimp and Roasted Red Pepper Salad Two 12-ounce jars roasted red peppers Zest and juice of 1 lemon 5 cloves garlic 1/2 bunch green onions, chopped, plus more for topping 1 tablespoon olive oil, plus for oiling the grill grates 1 teaspoon crushed red pepper Kosher salt and freshly ground black pepper 2 pounds large shrimp, peeled and deveined 4 cups arugula, for plating 4 cups mixed greens, for plating One 12-ounce brick feta cheese, cut into 1-inch cubes Instructions: In a food processor or blender, combine the roasted peppers, lemon zest and juice, garlic, green onions, olive oil, crushed red pepper and some salt and black pepper. Pulse until well combined. Pour half of the marinade over the shrimp and toss well. If desired, marinate the shrimp in the refrigerator for up to 30 minutes. Prepare a grill or grill pan for medium-high heat. Oil the grill grates. Remove the shrimp from the marinade and transfer to the grill. Grill on both sides until cooked through, about 2 minutes per side; the shrimp should be pink and firm. Transfer the remaining marinade to a saucepan with 1/4 cup water. Bring to a boil, then lower to a simmer; cook until slightly thickened, about 5 minutes. To serve: Make a small salad with arugula and mixed greens in the center of each plate. Top with grilled shrimp, and drizzle over the sauce. Scatter feta cheese and green onions over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 48276,"Ultimate Backyard Burger 1 cup minced shallots 2 cloves garlic, minced 2 tablespoons extra-virgin olive oil 2 teaspoons honey 1 cup canned chopped tomatoes, such as Bel Aria 1/2 cup corn syrup 1/2 cup sherry vinegar 2 tablespoons light brown sugar 2 teaspoons chipotle puree Vegetable stock, if needed Salt and freshly ground black pepper
Salt and freshly ground black pepper 1/2 teaspoon lemon juice 1 egg yolk 1/2 cup canola oil 1/2 cup extra-virgin olive oil 1 tablespoon yellow mustard 1 teaspoon mustard powder, such as Coleman's 1/2 teaspoon salt 12 slices bacon 4 ounces very soft unsalted butter, melted
3 pounds ground beef (or mixture of ground beef, ground brisket and ground lamb) 3 tablespoons paprika 1 tablespoon cumin Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
6 brioche buns Olive oil, for brushing 6 thick slices artisanal American cheese (found at your local cheese shop) Instructions: For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick. Season with salt and pepper. For the mustard aioli: Combine the lemon juice and egg yolk in a food processor. Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified. Alternatively, this can be done in a mixing bowl with a whisk. Add the mustard, mustard powder and salt and combine. Season with more salt if needed. For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat. Brush both sides of the bacon with some of the smoked chili ketchup. Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through. Gently fold the butter into the ground meat along with the paprika and cumin. Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper. Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side. Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt. Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other. Place the burgers on the bun cheese-side up and top each with 2 strips of bacon. ","[Chardonnay, Pinot Noir, Syrah, Zinfandel]" 48277,"Cranberry Sandwich Cookies 2/3 cup granulated sugar 1/3 cup plus 1/4 cup dried cranberries 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt, plus a pinch 4 tablespoons cold unsalted butter, cut into pieces, plus 2 tablespoons at room temperature 1 tablespoon vegetable shortening 1 large egg 1 tablespoon cranberry juice cocktail 1 1/2 teaspoons pure vanilla extract 8 drops red gel food coloring 4 ounces cream cheese, at room temperature 1 cup confectioners' sugar Instructions: Pulse the granulated sugar and 1/3 cup dried cranberries in a food processor until finely ground. Add the flour, baking powder and 1/4 teaspoon salt; pulse to combine. Add the cut-up butter and shortening; pulse until the mixture looks like coarse meal. Whisk the egg, cranberry juice, 1 teaspoon vanilla and the food coloring in a small bowl; add to the food processor and pulse to form a dough. Transfer to a bowl, cover with plastic wrap and refrigerate until firm, at least 1 hour. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Drop rounded teaspoonfuls of dough 1 1/2 inches apart onto the baking sheets. Bake, switching the pans halfway through, until the cookies are just set, 16 to 18 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely. Meanwhile, make the filling: Beat the cream cheese, room-temperature butter and the remaining 1/2 teaspoon vanilla in a bowl with a mixer on medium-high speed until smooth, about 3 minutes. Add the confectioners' sugar; beat on low speed until incorporated, then increase the speed to high and beat until fluffy, 2 more minutes. Chop the remaining 1/4 cup dried cranberries; stir into the filling along with a pinch of salt. Sandwich between the cookies. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 48278,"Cedar Plank Salmon Parmesan with Asian Reduction Sauce over Sauteed Julienned Vegetables 1 cup soy sauce 1 pound brown sugar 2 tablespoons minced garlic 2 tablespoons freshly minced Thai basil leaves 2 tablespoons minced lemon grass 2 tablespoons minced fresh ginger 1 red bell pepper, julienne 1 green bell pepper, julienne 1 onion, julienne 2 carrots, peeled and julienne 4 cedar planks 4 teaspoons olive oil 4 (8-ounce) salmon fillets 4 tablespoons Parmesan Salt and freshly ground black pepper 1 tablespoon minced garlic Paprika or parsley, for garnish Instructions: For the Asian Sauce: In a saucepan, add all the sauce ingredients. Bring almost to a boil over medium-high heat and then reduce the heat to low and simmer for about 10 minutes. Pour sauce over red and green bell peppers, onions, and carrots. Saute in wok until vegetables are cooked. Heat grill to medium-high. Soak the cedar planks in water for about 2 hours prior to cooking. Coat tops of planks with olive oil. Place planks on grill 1 minute, prior to cooking, until they start to smoke. Coat top and bottom of salmon fillets with Parmesan, sprinkle salt, pepper, and minced garlic on tops of salmon. Place salmon on top of planks skin side down. Close lid on grill and smoke the salmon for about 10 minutes until salmon is done or flakes a little with a fork. Garnish with paprika or sprig of parsley. Serve immediately with sauteed vegetables. ","[Chardonnay, Pinot Gris, Riesling, Sparkling Shiraz]" 48279,"Tuscan Tomato & Bread Salad 1 pound cherry or grape tomatoes, halved through the stem 1 pound fresh mozzarella, 3/4-inch diced 2 teaspoons minced garlic (2 cloves) 1 teaspoon good Dijon mustard 1/4 cup good red wine vinegar Kosher salt and freshly ground black pepper 1/2 cup plus 1/3 cup good olive oil
1/2 pound sourdough bread, crusts removed and 3/4-inch diced 20 fresh basil leaves, julienned Instructions: Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside. Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 48280,"Pear-Cranberry Strudel 3 Bosc pears (about 1 1/2 pounds), peeled, cored, and cut into 1-inch chunks 2 tablespoons freshly squeezed lemon juice 4 tablespoons granulated sugar 8 tablespoons unsalted butter 2 tablespoons dried cranberries 4 tablespoons plain dry bread crumbs 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 6 sheets phyllo dough 2 tablespoons finely chopped toasted almonds Confectioners' sugar for dusting (optional) Creme fraiche or whipped cream, for serving (optional) Instructions: Position a rack in the center of the oven and preheat to 400 degrees F. Toss pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the surface and discard. Spoon the melted butter into a bowl, leaving behind the solids at the bottom of the saucepan. Heat 2 tablespoons of the reserved butter in a medium nonstick skillet over medium-high heat. Add pear mixture and cook until pears start to give off juices. Add cranberries, cover, and reduce heat to medium-low. Cook until pears are crisp-tender, about 7 minutes. Remove from heat and stir in 2 tablespoons of the bread crumbs; cool the mixture slightly. Combine remaining 2 tablespoons granulated sugar with allspice and ginger in a small bowl. Cut a piece of parchment paper slightly longer than the phyllo sheets and lay it with a long edge parallel to you. Set the stack of phyllo sheets beside it and cover with a clean kitchen towel. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some reserved butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo, replacing the towel as you work. Sprinkle remaining 2 tablespoons bread crumbs over top sheet of phyllo. Spoon the pear mixture across the phyllo about 1 inch from the edge closest to you to make a mound, with a 2-inch border at each end. Using the parchment to help you get started, roll the phyllo tightly over the filling to make a log, seam-side down. Lift the parchment with the strudel onto a baking sheet. Bake until golden, about 30 minutes. Transfer on the baking sheet to a rack to cool. Trim ends with a serrated knife. Dust with confectioners' sugar and serve warm or at room temperature with creme fraiche or whipped cream, if desired. Style: Cut the strudel into thirds, then cut each one of the pieces in half on an angle. This way, you get beautiful portions that stand at attention, showing off the layers and the filling. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 48281,"Beer-Poached Blue Crabs with Sweet 'n' Savory Coleslaw Six 12-ounce bottles pale lager beer 4 tablespoons Old Bay Seasoning
4 bay leaves
10 whole black peppercorns
1 teaspoon red pepper flakes
2 tablespoons kosher salt
12 blue crabs (preferably male)
Sweet 'n' Savory Coleslaw, optional, for serving, recipe follows 3/4 cup mayonnaise, or to taste 2 tablespoons sweet pickle relish
1/4 teaspoon salt
1/4 cup sugar
3 cups peeled and shredded carrots
One 3-pound head of green cabbage, shredded
1/4 cup thinly sliced scallions, green part only
1/4 teaspoon celery seed
Instructions: In a large pot on high heat, combine all the ingredients, except the crabs, and bring to a boil. Add the crabs, cover the pot, and cook for 10 minutes or until the crabs turn red. Remove cooked crabs to a rimmed sheet pan to cool slightly. Crack the crabs with lobster crackers to get out all the good stuff. Serve with Sweet 'n' Savory Coleslaw if desired. In a medium bowl, whisk together the mayonnaise, relish, salt, and sugar. Add all of the remaining ingredients and mix to combine well. Refrigerate for at least 4 hours and mix again just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48282,"Cheese Omelet 3 large Grade A eggs 2 slices American cheese 2 tablespoons vegetable oil Instructions: Equipment: 9-inch non-stick skillet and an immersion blender Add oil to the skillet over high heat, and heat it until small hairline ripples appear on the surface of the oil. Break the eggs into tall glass or frappe cup and whisk to blend for 1 minute. (The Waffle House uses a 15,000 rpm malt shop mixer.) While moving the skillet in a circular motion, pour in the eggs. Continue to move the skillet in a circular motion, allowing the outside of the eggs to cook and fluff up. When the outside edges have firmly cooked, flip the omelet and cook on the other side for approximately 30 seconds. Keep moving the pan in a circular motion, but not as often as before it was flipped. (Too much movement at this time will cause the omelet to fall.) Flip the omelet once more to finish cooking--no more than 30 additional seconds. Overlap 2 slices of American cheese in the center of the omelet in a diamond shape. Fold the omelet in half, being certain to cover the cheese slices, and slide it onto your plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48283,"Falconetti's Chicken Thai Sausage 3 teaspoons ground white pepper 1 teaspoon chili powder 1 cup mild curry powder 1/4 cup Thai basil leaves, chopped 6 tablespoons salt 4 teaspoons garlic granules 29 to 32 mm hog casings 10 pounds boneless chicken leg and thigh, skin on 1 can coconut milk 3 teaspoons lime juice 2 teaspoons sesame oil
Instructions: Grind the chicken, preferably with a coarse grind. Add 1 cup water, the coconut milk, lime juice and sesame oil to the meat and incorporate. Then add the curry powder, basil, salt, garlic granules, white pepper, coriander and chili powder, and mix into the meat thoroughly. Mix just enough as not to break down the meat. Stuff into the hog casings, and remember to pin prick the links when done. You can grill, broil, saute, or bake...just make sure it reaches a safe internal temperature of 165 degrees F. One way to enjoy is to place in a hot dog bun, add Asian slaw with some hoisin and sriracha (Thai hot sauce). Alternatively, instead of stuffing the meat mixture, you can saute it and use in such recipes as Asian-style lettuce wraps. Just add crispy noodles, chopped onion, hoisin sauce and enjoy! ","[Syrah, Pinot Noir, Grenache Blanc, Gewrztraminer]" 48284,"Lemon Ginger Tea 1 quart water Juice of 1 lemon 1/4 cup freshly grated ginger 1/4 cup honey Thin slices of lemon and lime for garnish Instructions: In a saucepan bring water to a boil. Add lemon juice, the squeezed lemon, and ginger. Let steep about 20 minutes. Stir in honey. Line a strainer with a thin wet cloth and strain tea into a pitcher. Chill thoroughly and serve on ice with thin slices of lemon and lime. ","[Chardonnay, Sauvignon Blanc, Riesling]" 48285,"Sage-Green Peppercorn Gravy 2 tablespoons butter 1 onion, halved 2 garlic cloves 3 carrots, cut in chunks 3 celery stalks, cut in chunks 4 sprigs flat-leaf parsley, plus 4 sprigs 4 sprigs fresh thyme, plus 4 sprigs 4 sage leaves, plus 4 leaves 2 bay leaves, plus 2 leaves 1/4 cup cognac, plus 2 tablespoons 2 tablespoons flour 1 quart chicken broth, low sodium 1 pound smoked and cooked turkey wings 2 cups water 2 tablespoons olive oil Turkey giblets and neck Salt and pepper 1 tablespoon green peppercorns Instructions: Melt butter in a large stockpot over medium heat. Saute the onion, garlic, carrots, and celery with 4 sprigs each parsley and thyme, 4 sage leaves, and 2 bay leaves until fragrant. Deglaze the pan with 1/4 cup cognac, cook for 2 minutes to evaporate the alcohol. Sprinkle in flour to tighten up the mixture and stir to dissolve. Pour in the chicken broth a little at a time to avoid lumping. Add the smoked turkey wings and water, simmer for 15 minutes while preparing the giblets. Coat a saute pan with olive oil and place over medium-high heat. Add the turkey giblets and neck, along with the remaining herbs. Season with salt and pepper. Add 2 tablespoons cognac and continue to cook until the giblets are cooked through. Remove the giblets from the pan and chop them up. Pass the broth through a strainer to remove the large pieces of turkey and vegetables. Return the broth to the stove and add the giblets. Simmer until the gravy is thick enough to coat the back of a spoon. Stir in peppercorns and serve with turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48286,"Hot and Spicy Eggplant Patties 4 baby eggplants, skin-on and diced 2 teaspoons salt 1/2 cup extra-virgin olive oil 2 cracked cloves garlic, plus 2 finely chopped cloves 1 red dry hot pepper, diced 1 large porcini, diced 2 eggs 3 tablespoons pecorino Romano 11/4 cups of unseasoned bread crumbs 1 1/2 cups vegetable oil or light olive oil Fresh flat-leaf Italian parsley, finely chopped Fresh basil, finely chopped 1/4 teaspoon black pepper Instructions: Place the diced eggplant in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside. In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper. When fragrant, add the eggplant and diced mushrooms for approximately 3 minutes until brown and crisp. Discard the garlic. In a bowl, beat eggs, add grated cheese, black pepper, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, mushrooms, 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly. Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately. ","[Syrah, Zinfandel, Aglianico, Tempranillo]" 48287,"Vegetable Couscous 2 tablespoon extra-virgin olive oil 1 bay leaf, fresh or dried 1 medium onion, chopped 1/4 zucchini, diced 1/4 yellow squash, diced Salt and pepper 1/2 cup canned pumpkin 4 cups chicken or vegetable broth 1 1/2 teaspoons ground cumin, half a palm full 1 teaspoon coriander seeds, 1 /3 palm full 2 1/4 cups couscous 1 vine ripe plum tomato, seeded and finely chopped 2 tablespoons each chopped cilantro and flat-leaf parsley Mediterranean flat bread, for passing Instructions: Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 48288,"Low Country Ramen Noodles 3 tablespoons canola oil 4 large carrots, shredded (2 cups)
2 cups sliced thinly collard greens
8 cloves garlic, minced
Two 32-ounce cartons low-sodium chicken broth
2 tablespoons grated fresh ginger
2 tablespoons low-sodium soy sauce
4 teaspoons cl-garlic sauce
Four 3-ounce packages instant ramen noodles (seasoning packets discarded)
2 pounds medium/large raw shrimp, peeled and deveined
Sliced green onions, optional
2 teaspoons sesame oil
Instructions: Heat the canola oil in a large Dutch oven over medium-high heat. Add the carrots and collards and saute until the vegetables begin to soften, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, ginger, soy sauce and cl-garlic sauce. Cover and bring to a boil. Add the noodles and shrimp. Cover and boil until the noodles are tender and the shrimp turn pink, about 3 minutes. Ladle the soup among 6 bowls. Sprinkle each serving with the green onions, if using, and drizzle with the sesame oil. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48289,"Chocolate American Buttercream 6 tablespoons unsalted butter, melted 3/4 cup cocoa powder 1 1/2 teaspoons vanilla extract Pinch fine salt 4 cups confectioners' sugar (1-pound box) 6 tablespoons milk Instructions: Combine the butter and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the vanilla and salt. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 48290,"Cheesy Meatball Baked Pasta Olive oil, for the baking dish 1/4 cup dried breadcrumbs 3 tablespoons milk 1/2 pound ground beef (80-percent lean) 1/2 pound ground pork 1/2 cup grated Parmesan 1 teaspoon dried oregano 2 cloves garlic, finely grated Kosher salt and freshly ground black pepper 1 large egg, lightly beaten 2 tablespoons olive oil 2 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can crushed tomatoes One 15-ounce can crushed tomatoes Kosher salt and freshly ground black pepper 1 pound dried fusilli 3 cups shredded mozzarella 1 cup grated Parmesan 1 cup fresh ricotta Instructions: Preheat the oven to broil on high. Line a 9-by-13-inch baking dish with foil and coat lightly with oil. Put the breadcrumbs in a large mixing bowl and pour the milk over the top. Stir to combine and let stand 5 minutes. Add the beef, pork, Parmesan, oregano, garlic, 3/4 teaspoon salt and 1/4 teaspoon black pepper and mix to combine with your hands. Add the egg and mix well to incorporate. Roll the mixture into 1 inch balls, arranging them in the prepared baking dish. Broil the meatballs about 3 inches from the element until browned on top, about 4 minutes. Turn the meatballs over and continue to broil until golden brown and cooked through, about 4 minutes more. Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Season with salt and pepper. Meanwhile, cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer to a large bowl. Add the tomato sauce, meatballs and half of the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish. Dollop the ricotta by spoonfuls onto the pasta. Top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 48291,"Ginger Snap 1 oz. ginger beer Ice 1 tsp. ginger juice 1 1/2 oz. dark rum 1 tsp. cinnamon schnapps Pinch of ground cloves 1 egg white Cinnamon stick Crystallized ginger square Finely ground gingerbread cookie Instructions: Pour enough ginger beer into a saucer to cover and dip a martini glass into the saucer to coat the rim. Dip into a saucer with ground cookie. Scoop ice into shaker. Pour ginger juice, rum and cinnamon schnapps into a shaker. Add a pinch of ground cloves. Separate an egg and add egg white to shaker. Shake vigorously for at least 20 seconds until drink is frothy and foamy. The longer you shake, the foamier the drink. Add ginger beer and stir slightly. Pour into glass.
Garnish with a cinnamon stick and crystallized ginger square, and sprinkle the top with finely ground gingerbread cookie. ","[Gewrztraminer, Riesling, Moscato, Vinho Verde]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (8 oz) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto," 48292,"Fried Green Tomatoes Green tomatoes 1 1/2 cups flour 1/2 cups cornmeal 1/2 teaspoon salt 1/2 teaspoon pepper Milk 1 1/2 cups vegetable oil Instructions: Select the greenest tomatoes available. Wash, remove stem, and slice into 1/4-inch slices; place in bowl or platter. Mix flour, cornmeal, salt, and pepper just enough milk to make a thick batter (the consistency of pancake batter). Heat oil in skillet over high heat: reduce heat to medium-high. Dip tomato slices into batter, wiping against bowl to remove excess batter, and place in hot oil. When browned on both sides, remove from oil and place in colander to drain (this will keep tomatoes from becoming soggy). To serve, stand up tomatoes like wheels in a serving bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 48293,"Refrigerator Day Pot Roast Salad 1 1/2 tablespoons red wine vinegar Salt and pepper 1 teaspoon Dijon mustard. 1/4 cup olive oil Little bit of minced garlic 1 tablespoon rinsed capers, chopped 1/2 teaspoon salt Freshly ground black pepper Any leftover juices, degreased, from braised beef 1 or 1 1/2 cups cubed leftover pot roast 1/4 cup thinly sliced red onion 2 tablespoons minced parsley Tomato slices Potato salad made with leftover boiled potatoes or cole slaw Instructions: In the bottom of a mixing bowl whisk together the vinegar, 1/2 teaspoon salt, pepper and Dijon mustard. Slowly drizzle in the olive oil and whisk until emulsified. Add the garlic, capers, leftover juices and season with salt and pepper. Set meat in a nonreactive serving dish and scatter the onions over the top. Pour dressing over the top and marinate at room temperature for an hour or longer. Garnish with parsley and tomato slices. Serve with a potato salad or cole slaw. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 48294,"Snap Pea and Cucumber Salad 1 pound sugar snap peas, trimmed 2 small Persian cucumbers, unpeeled, thinly sliced 1 cup (about 1/2 pint) cherry or grape tomatoes, halved 1/4 cup chopped fresh dill 2 tablespoons fresh lemon juice (from 1/2 large lemon) 2 tablespoons extra-virgin olive oil 1 teaspoon lemon zest Kosher salt and freshly ground black pepper Instructions: For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill. For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste. Pour the dressing over the salad and toss until coated. Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48295,"Rillettes de Saumon (Salmon Rillettes) About 1 pound good smoked salmon offcuts, trimmed and snipped into small pieces Tiny leaves from a few sprigs of thyme (or 1 teaspoon dried thyme) Juice and finely grated zest of 1 small unwaxed lemon 2 tablespoons soft unsalted butter 3 1/2 ounces plain Boursin cheese 1/4 teaspoon paprika Cayenne pepper Sea salt Thinly sliced, buttered, light rye bread and a handful of watercress leaves, to serve Instructions: In a food processor, briefly whiz the pieces of smoked salmon with the thyme and lemon juice and zest. Scrape down the sides of the bowl, then add the butter and Boursin. Season lightly with the paprika, a touch of cayenne, and black pepper. Whiz again briefly until the mixture is combined, but still a little rough. Taste, and adjust the seasoning, salt, pepper or paprika. Chill for at least 20 minutes, longer if convenient. Remove from the refrigerator at least 10 minutes before serving. Serve with or on slices of buttered rye bread, with a few watercress leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48296,"Instant Chocolate Pudding Mix 3 ounces Dutch-processed cocoa, approximately 1 cup 2 ounces cornstarch, approximately 1/2 cup 6 ounces confectioners' sugar, approximately 1 1/2 cups 1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup 1 teaspoon salt Instructions: In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.; ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 48297,"Cherry and Apricot Cobblers 3 cups self-rising cake flour 1 1/2 sticks unsalted butter 1 cup buttermilk, milk or heavy cream 3 pounds fresh apricots, rinsed, halved, pitted and sliced 1 1/2 pounds fresh cherries, sour if possible, rinsed and pitted 3/4 cup sugar 3 tablespoons butter 1/2 teaspoon almond extract Buttermilk and sugar for finishing Instructions: For the dough, place flour in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in the buttermilk, adding more, one tablespoon at a time, if necessary. Press dough together on a floured surface, wrap and allow to rest while preparing filling. Preheat the oven to 450 degrees and set a rack in the middle level. For filling combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or 4 to 6 individual dishes. Dot with butter and sprinkle evenly with the almond extract. Divide the dough into the same number of pieces as the dishes. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling using a thin, flexible cookie sheet, and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar. Bake the cobblers about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream. ","[Riesling, Moscato, Vinho Verde, Cava]" 48298,"Sweet Corn Summer Gazpacho 3 tablespoons butter 1 leek, cleaned well and chopped
Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper
6 ears fresh sweet corn, kernels removed 1/2 teaspoon ground turmeric
1 clove garlic, minced
4 cups vegetable stock, plus more if needed Zest and juice of 1 lime
Mexican crema, for serving Pickled Fresno cl slices, for serving Cilantro Oil, recipe follows Crushed Marcona almonds, for serving 3/4 cup olive oil 1 bunch fresh cilantro, leaves and tender part of the stems
1 bunch fresh cilantro, leaves and tender part of the stems 1 green onion, roughly chopped
1 clove garlic Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper
Instructions: Heat the butter in a Dutch oven over medium heat. Add the leek and season with salt and pepper. Saute the leek until soft but not browned, about 5 minutes. Add the corn kernels and cook 6 to 8 minutes, stirring from time to time. Add the turmeric and garlic and cook until fragrant, about 1 minute. Add the stock, bring to a simmer and cook until the corn is soft, another 6 to 8 minutes. Transfer the mixture to a blender (preferably high speed). Add the lime zest and juice, season with salt and pepper and blend until very smooth. Taste and adjust the seasoning if necessary. Let cool, then refrigerate the mixture (in the blender carafe if desired) until chilled, at least 1 hour. When ready to serve, blend the mixture again, adding more stock if needed. Garnish with a drizzle of crema (in a squeeze bottle works best), a couple pickled Fresno slices, a swirl of Cilantro Oil and some crushed Marcona almonds. Put the olive oil, cilantro, green onion and garlic in a blender and process until smooth. Pour through a fine-mesh strainer into another bowl; season with salt and pepper. If necessary, whisk in a tablespoon of water at a time, up to 1/4 cup. Season to taste and transfer to a squeeze bottle. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 48299,"Jimmy's Habibi Kabobs 2 pounds ground veal 1/4 cup minced fresh parsley 3 tablespoons bread crumbs 2 large eggs, beaten lightly 2 teaspoons finely minced garlic 2 teaspoons minced ginger root 2 teaspoons ground coriander 1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled 1/2 teaspoon herbes de Provence 1/2 teaspoon lemon pepper seasoning 1 lemon, juiced, or to taste Salt Assorted vegetables, such as green or red bell pepper, cherry tomatoes, zucchini, and onion, all cubed except tomatoes, for the kabobs, as desired Vegetable oil Instructions: Preheat the oven to 400 degrees F. In a bowl combine the veal, parsley, bread crumbs, eggs, garlic, gingerroot, coriander, oregano, herbes de Provence, lemon pepper, lemon juice, and salt. With dampened hands, form the mixture into meatballs, each about 2 inches in diameter. Arrange 4 meatballs interspersed with vegetables of choice, except tomatoes, on six long skewers and place in a baking pan. Brush kabobs with vegetable oil. Bake the kabobs for 20 minutes, or until juices run clear. If desired, add cherry tomatoes and place under a preheated broiler about 3 to 4 inches from the heat for 2 to 3 minutes, turning, until golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48300,"Scrambled Eggs with Smoked Salmon 1/4 pound sliced smoked salmon 12 eggs 1/2 cup heavy cream Salt and freshly ground black pepper 2 tablespoons butter 12 to 15 blades of fresh chives, finely chopped Instructions: Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces. Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan. Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48301,"Roasted Tomato Basil Soup 3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28-ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed 1 teaspoon fresh thyme leaves 1 quart chicken stock or water Instructions: Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 48302,"Hot Hazelnut Chocolate-Toffee Latte 4 ounces hot, very strong, brewed hazelnut coffee 2 to 4 tablespoons Chocolate-Toffee Syrup, plus more for drizzling on top, recipe follows 4 ounces whole, 2-percent or skim milk, hot and frothed Whipped cream, optional, for serving 1/2 cup pure cane sugar 3/4 cup heavy cream, warmed 6 ounces best-quality milk chocolate, chopped Pinch of salt 1/2 teaspoon pure vanilla extract Instructions: Put the hot coffee and some Chocolate-Toffee Syrup in a large mug and mix until combined. Stir in the hot milk, top with some whipped cream and drizzle with more syrup, if desired. Cook the sugar in a medium, heavy saucepan over medium heat, undisturbed, until it begins to melt, then continue to cook, stirring slowly with a fork, until melted and pale golden. Continue to cook, swirling the pan, until the sugar is a deep golden caramel. Remove from the heat and carefully add the warm cream down side of pan (the mixture will bubble and steam vigorously), return the caramel to the heat, add the chocolate and salt and stir until smooth. Remove the mixture from the heat and stir in the vanilla.
Yield: about 1 1/2 cups ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 48303,"Mexican Lasagna 3 tablespoons extra-virgin olive oil 2 pounds ground chicken breast, available in the packaged meats case 2 tablespoons chili powder 2 teaspoons ground cumin 1/2 red onion, chopped 1 (15-ounce) can black beans, drained 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes 1 cup frozen corn kernels Salt 8 (8 inch) spinach flour tortillas, available on dairy aisle of market 2 1/2 cups shredded Cheddar or shredded pepper jack 2 scallions, finely chopped Instructions: Preheat the oven to 425 degrees F. Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste. Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 48304,"Easter Bunny Centerpiece 2 packages sugar cookie dough 2 teaspoons cherry extract 1 cup all-purpose flour Decorating icings
Instructions: Preheat the oven to 350 degrees F.
In a large bowl, mix the sugar cookie dough with the cherry extract and 1/2 to 1 cup flour to make a very firm cookie dough. Roll out the dough to 1/4 to 1/2-inch thick. It has to be very thick for the lollipop sticks to stay in once baked.
Cut out bunny shapes and insert lollipop sticks. You should get about 8 cookies, depending on the size of your cutter. Bake according to package directions (they will probably need a little longer as they will be MUCH thicker). Cool completely.
Decorate with icings. Let the icing dry overnight.
Place the foam in your large tray or basket. Top with the wheat grass. Insert the bunny cookies into the grass and foam. Scatter some Easter eggs around the grass. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 48305,"Potato and Chorizo Tortilla 4 tablespoons extra-virgin olive oil 4 fresh chorizo sausages, cut into slices 3 medium potatoes, peeled and cubed 1 medium onion, chopped 8 large eggs 1/2 cup milk Kosher salt and freshly ground black pepper 1 cup mixed baby greens, for garnish 1/2 lemon, juiced Instructions: Heat the oven to 375 degrees F. Pour 3 tablespoons olive oil into a 12-inch non stick, ovenproof skillet over medium-high heat. Add the chorizo and fry for 5 minutes; add the potato and onion and fry until the onions start to soften, about 5 minutes. Reduce the heat and cover the skillet; cook until the potatoes are tender, about 10 minutes. Remove the cover, raise the heat, and cook until the potatoes are brown and crispy, about another 5 minutes. Meanwhile break the eggs into a large bowl, add the milk, season with salt and pepper, and whisk until frothy. Pour the egg mixture into the pan, shaking the pan to distribute the eggs evenly. Put the pan into the oven and cook until puffy and set, about 12 to 15 minutes. Turn out onto a cutting board and let it cool to room temperature. Toss the baby greens with the remaining oil and lemon juice; season with salt and pepper. Place the greens on top of the tortilla, cut it into thin wedges, and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 48306,"Italian Chicken and Bean Stew 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds) Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 small onion, chopped 4 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes 1 tablespoon tomato paste 1/2 cup dry white wine 2 cups low-sodium chicken broth One 15-ounce can cannellini bean, rinsed and drained One 14-ounce can diced tomatoes 1 teaspoon dried oregano 1/3 cup grated Parmesan, plus more for serving Fresh oregano for garnish (optional) Instructions: Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate. Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes. Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.
","[Barolo, Barbaresco, Chianti, Rioja]" 48307,"Crepe Nonats 1 cup flour Freshly ground salt, to taste Freshly ground white pepper, to taste 1 egg 1 egg yolk 1 1/4 cups milk 2 tablespoons butter 3 tablespoons butter 6 tablespoons flour 1 1/4 cups fish stock Freshly ground salt, to taste Freshly ground white pepper, to taste Clarified butter 4 ounces mushrooms, finely sliced 1/2 lemon, juiced 1 medium tomato, cored and seeded, flesh roughly chopped 3/4 cup whipping cream 1/4 cup grated Parmesan cheese 1/8 cup dry sherry 1/2 pound Nonats or canned tuna Instructions: For pancake batter: Sift flour into bowl, season with salt and pepper. Slowly beat in whole egg, egg yolk, and milk. Set aside for 4 hours in cool place. When ready to cook, melt 2 tablespoons butter in small omelet pan and pour in batter, covering base with a thin layer. Cook each side until light brown. Make 4 pancakes total. Keep them warm. Preheat broiler. Melt 3 tablespoons butter in heated pan and add flour. Cook 3 minutes, without coloring. Slowly stir in 1/2 of fish stock and bring to a boil. Add remaining stock and reduce heat and simmer. Season with salt and white pepper. Meanwhile, heat clarified butter in frying pan and add mushrooms. Fry gently. Add lemon juice and salt and pepper. Add tomatoes and simmer gently. To fish sauce, add cream and cheese, stirring thoroughly to melt cheese. Add sherry, then tomato and mushroom mixture. Cover fish with sauce. Place crepe on serving dish, top with sauced fish in center and roll up. Repeat with remaining pancakes. Once rolled, pour remaining sauce over top of crepes and place under broiler for 2 minutes to brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48308,"Roasted Winter Vegetables with Rosemary and Calamata Olives 1 medium potato (any kind), skin on, cut into 1/2-inch pieces 1 yam, skin on, cut into 1/2-inch pieces 1 carrot and/or parsnip, peeled and sliced into 1/2-inch slices 6 brussels sprouts 1 tablespoons olive oil 3/4 teaspoon salt 1/2 head garlic, cloves separated and skins removed 2 large shallots, peeled and quartered 1 yellow bell pepper, cut lengthwise into 1/4-inch strips 1 red bell pepper, cut lengthwise into 1/4-inch strips 1/2 cup Calamata olives, pitted 1/4 cup fresh rosemary or thyme, stems removed 3/4 teaspoon freshly ground black pepper Instructions: Preheat oven to 450 degrees F and prepare vegetables. In a large roasting pan, add potatoes, carrots and Brussels sprouts. Add olive oil and salt, and toss thoroughly. Roast in oven for 20 minutes, Add garlic, shallots, and toss with oil in bottom of pan. Roast for 20 more minutes Add bell peppers, olives, fresh herbs and black pepper. Toss with the oil in the pan and return to oven. Cook for 20 to 40 minutes longer, turning once or twice or until vegetables are nicely browned but not charred. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 48309,"Corn Cakes 1 cup roasted cornmeal (fine ground yellow cornmeal) 1 cup self-rising flour 4 tablespoons sugar 2 eggs 2 cups buttermilk 3 ounces corn oil 2 cups fresh corn kernels Instructions: Place cornmeal, flour, and sugar in a bowl and mix together. In a separate bowl, combine eggs, buttermilk, corn oil, and fresh corn and mix together Fold mixtures together. Place 4 ounces of pancake mix onto a hot griddle. Cook on medium high heat for 4 minutes on each side, until cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 48310,"Tomato Vinaigrette 3 pounds ripe fresh tomatoes, peeled and seeded and finely chopped 4 tablespoons olive oil 2 tablespoons Champagne vinegar 2 tablespoons snipped chives 1 tablespoon chopped fresh tarragon Salt and freshly ground black pepper Instructions: Combine tomatoes with olive oil and vinegar, chives and tarragon and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 48311,"Gurkas Norge 6 small cucumbers 12 anchovy fillets 1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped fresh chives 3/4 cup cream cheese 2 tablespoons sour cream, plus more for garnish Freshly ground salt, to taste Freshly ground pepper, to taste 6 teaspoons caviar, to garnish Lemon wedges, to garnish Parsley, to garnish Instructions: Scrape skin of cucumbers lengthwise with fork to make long grooves. Cut in 2-inch sections and cut out seeds, forming rings. Mash anchovies with dill, chives, cream cheese, and sour cream. Season with salt and pepper. Fill cucumber rings with this mixture and chill in refrigerator for 2 hours. Garnish each cucumber with a teaspoon of sour cream, then a teaspoon of caviar. Serve with lemon and parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 48312,"Pot Stickers 1/4 cup garlic cloves 1-inch piece fresh ginger, peeled 2 tablespoons peanut oil 1/4 cup dried fruits (apricots, cherries or raisins) 1/2 bunch cilantro leaves, minced 1/2 bunch green onions, minced Salt and pepper Pinch sugar 1/4 cup oyster sauce 1 tablespoon cl paste 1 tablespoon sesame oil 2 pounds pork butt, cubed Round wonton wrappers 1 egg beaten with 1 tablespoon water, for egg wash Peanut oil, for frying Dipping sauce, recipe follows 1/2 cup rice wine vinegar 1 cup sesame oil 2 tablespoons minced scallions or green onions Large pinch sugar Instructions: In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl and add the remaining ingredients. Stir together and marinate for 1 hour. Pass mixture through medium dye in the meat grinder. Transfer to an electric standing mixer and using the paddle, on slow speed, mix until emulsified. Make the pot stickers. Separate the wonton wrappers and brush edges with eggwash. Place a generous spoonful of the filling and seal the edges, making small folds in the rounded side, starting from the center, and folding down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook. Cook pot stickers in small batches in boiling, salted water. Drain. Heat a non-stick saute pan with peanut oil and sear until golden on the bottom. Remove and serve with dipping sauce. Combine all ingredients and whisk together. Serve as dipping sauce for pot stickers. Yield: approximately 1 1/2 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48313,"Pork Tenderloin Steaks with Wilted Cabbage and Apples 1 pork tenderloin, trimmed (1 1/4 pounds) 1/4 teaspoon dried thyme Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1 green or red apple 1/2 head small red or green cabbage 1/4 cup low-sodium chicken broth 2 tablespoons red wine vinegar 1 tablespoon packed light brown sugar 1/2 cup fresh parsley leaves 4 small whole-grain dinner rolls Instructions: Slice the pork tenderloin at a long angle into 4 \steaks\ and sprinkle with the thyme and a total of 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks to the skillet and cook, turning once, until well browned and just a bit pink in the center, about 7 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Put each steak on a plate to rest. While the steaks cook, core and slice the apple and thinly slice the cabbage. Stir together the broth, vinegar and sugar in a small bowl.
When the pork has finished cooking, add the cabbage, apples, 1/4 teaspoon salt and 1/4 teaspoon pepper to the same skillet. Cook, tossing, until slightly wilted, 2 to 3 minutes. Add the broth mixture and continue to cook until the cabbage is tender and the liquid has reduced slightly, 2 to 3 minutes. Remove from the heat and stir in the parsley leaves. Season with additional salt and pepper.
Divide the cabbage and apples and any juices in the skillet among the plates with the steaks. Serve with a roll.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48314,"Crispy Cauliflower with Lemon Aioli Neutral cooking oil, for frying 8 large eggs
2 cups rasp-grated Parmesan 2 cups all-purpose flour
2 tablespoons kosher salt, plus more for seasoning
1 head cauliflower, cut into evenly-sized florets
1 cup mayonnaise, such as Hellmann's 1/3 cup lemon juice
Kosher salt and freshly ground black pepper 1/4 cup chopped fresh chives
Block of Parmesan 1 lemon, zested
2 tablespoons chopped fresh chives
Instructions: For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack. Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack. For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives. Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 48315,"Mushroom Soup with Marsala 1 ounce dried porcini or mixed wild mushrooms 4 cups chicken or vegetable stock
1/4 cup olive oil 1 pound fresh mushrooms, chopped 2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, chopped
4 shallots, chopped
1 large fresh bay leaf
Salt and pepper
1 cup marsala
1/2 cup fresh flat-leaf parsley leaves, finely chopped
Juice of 1/2 lemon
Sliced good quality white, peasant or Italian bread, pan toasted or lightly fried in in olive oil or butter, for serving Grated Parmigiano-Reggiano, for serving Instructions: Place the dried mushrooms and stock in a pot. Bring to a low simmer and heat to reconstitute. Heat the oil in a soup pot over medium-high heat. When it begins to ripple, add the fresh mushrooms and cook until lightly browned and tender, 12 to 15 minutes. Add the thyme, garlic, shallots and bay leaf, and then season with salt and pepper. Stir to soften, 2 to 3 minutes. Deglaze the pan with marsala and cook to reduce by half. Remove the plump, reconstituted dried mushrooms from their stock and chop. Then add the mushrooms and the mushroom stock to soup pot, discarding the last few spoonfuls of stock where grit may have settled. Add 2 cups water to the soup, and simmer a few minutes. Taste and adjust the seasoning. Cool to store for a make-ahead meal. Reheat over medium heat. To serve, add the parsley and stir in the lemon juice to the soup. Place a small round of fried toast in each soup bowl, sprinkle with a little cheese and top with the soup. ","[Barolo, Barbaresco, Chianti, Rioja]" 48316,"Corn Pudding 3 tablespoons unsalted butter, melted, plus more for the casserole dish 4 ounces cream cheese, softened One 15-ounce can creamed corn 3/4 cup frozen corn, thawed 1/2 cup cornmeal 1/2 onion, chopped 2/3 cup milk 1 large egg, beaten
1 tablespoon sugar 1/2 cup shredded Cheddar Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter. Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 48317,"Pineapple Relish 1 tablespoon oil 1 cup diced sweet onion 1/4 cup diced green pepper 1 (20-ounce) can crushed pineapple 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/3 cup cider vinegar 1 teaspoon fresh lime zest 1 tablespoon whole-grain mustard 1 clove garlic, chopped Instructions: In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes. Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha! ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 48318,"Herb Salad 1 tablespoon opal basil, chiffonade leaves 1 tablespoon chives, snipped in 1-inch pieces 1 tablespoon fennel fronds 1 tablespoon chervil, leaves picked from stems 1/2 tablespoon oba leaf, chiffonade leaves Instructions: Mix all ingredients together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 48319,"Pan Seared Duck Breast with Tamarind Reduction 2 tablespoons butter 1 cup diced carrot 1 cup diced onion 1 cup diced celery 6 peeled garlic cloves 1 cup crushed peeled tomatoes 2 cups red wine or port 1 quart duck stock 2 sticks canela 1 tablespoon star anise 3 fresh bay leaves 1 bunch thyme 1/2 cup seedless tamarind paste 2 boneless duck breasts with skin on and pricked numerously with a sharp knife Salt and freshly ground black pepper Instructions: Heat a Dutch oven. Add the butter; cook the carrots, onion, celery, and garlic for 10 minutes or until caramelized. Add tomatoes and cook for another 2 minutes. De-glaze with red wine. Reduce down by half and add duck stock, canela, star anise, and bay leaves. Cook for 30 minutes, or until the sauce is reduced by 2/3. At this point, add the thyme and the tamarind paste. Cook for 5 minutes then strain sauce through a fine mesh sieve. Heat a saute pan large enough to hold the two duck breasts. Season the duck breast with salt and pepper. Add it to the pan skin side down, and sear for 3 minutes. Place the pan in a preheated 400 degree oven for 5 minutes, or until the internal temperature of the duck is 145 degrees. Place 2 tablespoons of tamarind sauce on a plate. Slice the duck breasts on a bias and put on the plate, on top of the tamarind sauce. ","[Chardonnay, Pinot Noir, Syrah, Rioja]" 48320,"Sugar Cookie Cut-Out 6 tablespoons soft unsalted butter 1/2 cup sugar 1 large egg 1/2 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 to 3 tablespoons just-boiled water 1 cup confectioners' sugar, sifted Food coloring, preferably pastes Instructions: Preheat the oven to 350 degrees F. Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour. Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets. Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool. Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48321,"Caponata 1 tablespoon olive oil 1/3 cup black olives, pitted and chopped 1 medium eggplant, peeled and diced 1/2 cup chopped red onion 1/4 cup parsley 2 cloves garlic, minced 1/4 cup red wine vinegar 2 large tomatoes, diced Salt Pepper Instructions: Heat oil in large non-stick skillet over medium high heat. Add eggplant and cook until golden brown. Cover, reduce heat and cook for 10 minutes or until soft. Stir in onion and garlic. Add tomatoes, olives parsley and vinegar. Simmer for 5 minutes and season with salt and pepper. ","[Aglianico, Barbera, Dolcetto, Tempranillo]" 48322,"Owensboro Barbecued Mutton 1 piece mutton shoulder or leg (about 5 pounds)
Coarse salt (kosher or sea) and freshly ground black pepper Coarse salt (kosher or sea) and freshly ground black pepper
1 cup cider vinegar 2/3 cup Worcestershire sauce 5 tablespoons coarse salt (kosher or sea) 2 tablespoons fresh lemon juice 1/2 teaspoon freshly ground black pepper 1/4 cup Worcestershire sauce 1 1/2 teaspoons brown sugar 1/4 cup cider vinegar 2 teaspoons fresh lemon juice 1 teaspoon freshly ground black pepper 1/2 teaspoon coarse salt (kosher or sea) 1/2 teaspoon onion salt 1/2 teaspoon garlic powder 1/4 teaspoon MSG (optional) 1/4 teaspoon ground allspice 10 to 12 hamburger buns, or 20 to 24 slices white bread (optional) Instructions: Generously season the mutton with about 1 tablespoon each of salt and pepper. Set aside. Make the basting sauce:
Combine the vinegar, Worcestershire sauce, salt, lemon juice, and pepper with 1 1/2 cups water in a nonreactive saucepan and bring to a boil over high heat. Make the dipping sauce:
Combine the Worcestershire sauce, vinegar, lemon juice, brown sugar, pepper, coarse and onion salts, garlic powder, MSG, if using, allspice, and 2 cups water in a large nonreactive saucepan, bring to a boil over high heat, and cook until richly flavored and slightly reduced, about 5 minutes. Transfer the sauce to a nonreactive serving bowl to cool. Set up the grill for indirect grilling and preheat to medium-low. If using a charcoal grill, preheat it to medium, then toss 1 cup of the wood chips or chunks on the coals. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium.
When ready to cook, place the mutton, fat side up, in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the mutton until it is fall-off-the-bone tender, 4 to 6 hours. To test for doneness, insert an instant-read meat thermometer into the thickest part of the mutton but not touching the bone: The internal temperature should be about 190 degrees F. Baste the mutton with the basting sauce every half hour. If the mutton starts to burn, cover it loosely with aluminum foil. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup of the wood chips or chunks to each side. Transfer the grilled mutton to a cutting board and let it rest for 5 minutes. Slice the mutton thinly across the grain or finely chop it with a cleaver. Spoon half of the dipping sauce over the meat. Serve the mutton on toasted or grilled hamburger buns or slices of white bread or all by itself, passing the remaining dipping sauce on the side. Variation: You can substitute a 5- pound leg of lamb for the mutton. The cooking time will be closer to 4 hours. To test for doneness, insert an instant-read meat thermometer into the thickest part of the leg but not touching the bone: The internal temperature should be about 190 degrees F. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 48323,"Orange Ginger Squash Soup with Sesame Crusted Crab Cake 3 large butternut squash, peeled, halved, seeded, cut into 2-inch cubes 2 tablespoons canola oil 3 medium onions, chopped 4 tablespoons minced fresh ginger 3 garlic cloves, sliced 1 cup freshly squeezed orange juice 2 quarts chicken stock plus water to cover Salt and pepper, to taste 1 orange, zested 3 pounds lump crabmeat, picked over 3 eggs, beaten 3 tablespoons minced fresh ginger 3 small scallions, finely chopped 3 tablespoons dry sherry 3 tablespoons freshly squeezed lemon juice 1 1/3 cups mayonnaise Salt and pepper, to taste 3 cups lightly toasted sesame seeds 2 cups canola oil, for frying Instructions: Preheat oven to 400 degrees F. Soup: Arrange squash on a sheet pan and roast until beginning to brown, about 20 minutes. In a stockpot heat oil and saute onion, ginger and garlic until onions are translucent. Add roasted squash, orange juice, chicken stock and water to cover. Bring to a boil, reduce heat and simmer until squash is tender, about 20 minutes. Using an immersion blender, puree soup until smooth. Season with salt and pepper and stir in orange zest. Crabcakes: In a large bowl mix together the crab, eggs, ginger, scallions, sherry, lemon juice and mayonnaise, mix well. Taste and season. Form mixture into 30 equal cakes. Spread the sesame seeds over a sheet pan and dip both sides of cakes just to coat them. In a large wok heat 2 cups canola oil to 350 degrees F. Add crab cakes in batches and fry for about 3 minutes on each side, turning once, or until golden brown. Serve 1 crabcake in each bowl of soup. Garnish with more orange zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48324,"Lobster Agua cl 1 pound lobster meat (from 2 lobster tails) 1 1/4 cups freshly squeezed lime juice 1/4 cup finely chopped white onion 3 tablespoons chopped fresh cilantro 3 tablespoons minced serrano cl, seeded and deveined 1/2 large English cucumber, diced Salt, for seasoning Tostadas, tortilla chips or saltine crackers, for serving Instructions: To remove the lobster meat from the tails, use a pair of kitchen shears and cut lengthwise down the middle of the shell on both the top and underside. Pull the shell apart and remove the tail meat. Chop into 1/2-inch pieces. Pour lime juice in a medium glass mixing bowl. Add the lobster meat and marinate until the lobster is no longer raw, about 25 minutes. Add the onions, cilantro, cl, and cucumbers and mix well. Season with salt. Serve immediately, cold, with tostadas, tortilla chips or saltine crackers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 48325,"Pork and Fennel Ragout 1 teaspoon fennel seeds Kosher salt and freshly ground pepper Zest and juice of 1 lemon 3 1-inch-thick boneless pork loin chops (1 pound total), trimmed and sliced into 1/4-inch-wide strips 3 tablespoons all-purpose flour 5 tablespoons chopped fresh parsley 3 tablespoons extra-virgin olive oil 1 cup sliced shallots 1 small fennel bulb, trimmed and chopped 2 tablespoons tomato paste 10 ounces cremini mushrooms, sliced 1 1/2 cups red or white wine Instructions: Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a spice grinder or chop with a knife. Transfer to a medium bowl; mix with the lemon juice and pork. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tablespoons parsley. Heat a deep skillet or pot over high heat and add the olive oil. Brown the pork in batches, 1 minute per side; transfer to a plate. Add the shallots, fennel bulb, the remaining 3 tablespoons parsley, and salt to taste to the skillet. Reduce the heat and cook until the vegetables are wilted, 2 minutes. Add the tomato paste and cook, stirring, 3 minutes. Add the mushrooms, wine and 1/2 cup water; scrape up any browned bits. Cover and simmer over low heat until the fennel is tender, 12 minutes. Add the pork and heat through, 2 to 3 minutes. Season with salt and pepper and top with the lemon zest-parsley mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 48326,"Grapefruit Cake 2 1/4 cups sifted cake flour 1 1/2 cups sugar 3 teaspoons baking powder 1 teaspoon salt 5 egg yolks 1/2 cup vegetable oil 3/4 cup water 1 lemon, zested 2 teaspoons vanilla 8 egg whites, whipped to stiff peaks Grapefruit Frosting, recipe follows 24 ounces cream cheese, softened 4 teaspoons lemon juice 2 pounds fresh grapefruit, sectioned 1 cup powdered sugar 12 drops yellow food coloring 1 teaspoon lemon zest 1 teaspoon orange zest Instructions: Preheat oven to 325 degrees. Sift together dry ingredients then add egg yolks, oil, water, zest, and vanilla and mix well. When incorporated, fold in egg whites. Bake for an hour. When cake is cooled, slice in half and frost in between layers, on top and around sides. Beat cream cheese with lemon juice until fluffy. Mash 6 grapefruit sections into small pieces. Add sugar to cheese mixture along with food coloring, fruit zest and blend will. Add remaining grapefruit. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48327,"CIO-Filipino Extra-virgin olive oil 1 onion, diced 4 cloves garlic, minced 2 stalks celery, diced 1 fennel bulb, thinly sliced, fronds reserved for garnish, stem discarded 5 cups clam juice One 28-ounce can tomato puree 1 1/2 cups white wine 1 tablespoon salt 1 tablespoon freshly ground black pepper 1 teaspoon anchovy paste 3/4 teaspoon crushed red pepper flakes 1 bay leaf 1 star anise Pinch saffron threads Eight 4-ounce pieces cod Salt and freshly ground black pepper 1/4 teaspoon paprika 8 thin slices prosciutto Extra-virgin olive oil 1 pound manila clams, scrubbed 2 Roma tomatoes, diced, for garnish 3 tablespoons chopped fresh parsley, for garnish Instructions: For the broth: Heat a large pot over medium heat and add a generous swirl of olive oil. Add the onions and cook until translucent, about 5 minutes. Add the garlic, celery, fennel bulb, clam juice, tomato puree, wine, salt, pepper, anchovy paste, red pepper flakes, bay leaf, star anise and saffron. Bring the mixture to a boil, and then reduce the heat and simmer 30 minutes. For the cod: Preheat the oven to 400 degrees F. Sprinkle the cod with salt, pepper and paprika and wrap each piece in a slice of prosciutto. Heat a large oven-proof skillet over medium-high heat and add a swirl of olive oil. Sear the cod on both sides until the prosciutto is crisped. Transfer the skillet to the oven and bake the cod until cooked through, 10 to 12 minutes. (If the cod does not fit in the skillet in one batch, cook in two batches and transfer to a baking sheet to finish in the oven.) Add the clams to the tomato broth and cook until the clams open, about 5 minutes. Discard any clams that don't open. Discard the bay leaf and star anise. Place 1 cod piece in a shallow serving bowl and ladle some broth around the cod. Garnish with a few clams, diced tomato, fennel fronds and chopped parsley. Repeat with the remaining cod and broth. Serve warm. 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, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48328,"Chinese Deep-Fried Fish with Spicy Black Bean Sauce 1 (2 to 3 pound) whole red snapper, cleaned and scaled 1 cup rice flour Kosher salt and freshly ground black pepper Peanut oil, for frying 4 scallions, sliced thin 1 (1-inch) piece ginger, peeled and chopped 2 cloves garlic, sliced thin 1 serrano cl, sliced thin 1/2 cup fermented black beans* 2 cups low-sodium chicken stock 2 tablespoons cornstarch 2 tablespoons water Cilantro leaves, for garnish Instructions: Remove the head from the fish (or have your fishmonger do this) and cut the fish into 2-inch thick steaks. Put the rice flour on a plate and season it well with salt and pepper; dredge the fish pieces in the rice flour, shaking off any excess. In a deep pot or a wok large enough to hold the fish, heat the vegetable oil to 350 degrees F. Carefully put in the fish and deep-fry until it is browned, crisp, and cooked through, about 12 to 15 minutes. Remove the fish pieces and drain them on paper towels; place them onto a platter. Carefully drain all but 3 tablespoons of oil from the wok. Stir-fry the scallions, ginger, garlic, and chiles for about 2 minutes. Add the black beans and fry for another minute. Pour in the chicken stock, bring to a boil, and simmer until the sauce begins to thicken, about 10 minutes. In a small bowl mix the cornstarch with 2 tablespoons water making sure to get out all the lumps. Pour this slurry into the black bean mixture (it will thicken immediately) and cook for another 2 minutes. Pour the sauce over the fish pieces, garnish with cilantro leaves, and serve. ","[Syrah, Tempranillo, Garnacha, Barbera]" 48329,"Bone Marrow Panna Cotta 6 (6- to 7-inch) canoe-cut marrow bones 1 1/4 teaspoons (4 grams) powdered gelatin
1 tablespoon (15 ml) cold water
1 3/4 cups (414 ml) half-and-half
3 tablespoons (45 grams) sugar
1 1/4 teaspoons (5 grams) kosher salt
1 cup (30 grams) cornflakes
Pinch smoked sea salt or additional kosher salt
6 high-quality maraschino cherries Instructions: Preheat the oven to 425 degrees F and place a rack in the center position. Place the bones cut-side down on a half sheet pan. Cover with a generous layer of aluminum foil, then use your hands to mold the foil around the bones and sides of the pan. Place a second half sheet pan on top of the foil, then flip the whole apparatus over. Remove the sheet pan that is now on top to reveal the bones, cut-side up and nestled in foil. Bake until the marrow has just softened, 10 to 15 minutes. Remove from the oven and rest until cool enough to handle, 5 to 10 minutes. Scoop the marrow out of the bones and into a 2-quart saucepan. Place over medium-low heat and cook, breaking up large pieces of marrow with a wooden spoon, until all of the marrow has rendered, 10 to 15 minutes. Strain through a fine-mesh sieve set over a heat-proof jar or liquid measuring cup. Measure out 1/2 cup of the rendered marrow, reserving the remainder for another use, such as roasting potatoes. Clean the saucepan; you\u2019ll need it again. In a small bowl, stir together the gelatin and water and set aside to bloom for 5 minutes. Meanwhile, add the half-and-half, sugar, and kosher salt to the saucepan and place over medium-low heat until the mixture reaches between 160 to 170 degrees F, 3 to 5 minutes. Transfer to a blender and add the gelatin. Blend on low speed until the gelatin is dissolved, about 30 seconds. Add 6 tablespoons of the reserved rendered marrow to the blender, saving the remaining 2 tablespoons for the topping. Blend on medium speed for 1 minute, then strain through a fine-mesh sieve into a large measuring cup or bowl. Divide the mixture between six 4-ounce silicone molds, small bowls, 4-ounce glass jars, or teacups. Cover and refrigerate until the panna cottas are set, at least 5 hours. For the topping: Heat the remaining 2 tablespoons marrow in a skillet over medium heat. When the marrow is shimmering, add the cornflakes and cook, stirring frequently, until they turn golden brown, 2 to 3 minutes. Remove from the heat and stir in the smoked salt. Transfer to a paper towel-lined plate and cool. Transfer the cornflakes to a gallon-size zip-top bag and seal. Use a rolling pin to crush the flakes to form small flakes. Set aside for serving. When ready to serve, remove the panna cottas from the fridge and uncover. Top with the crushed cornflakes and a cherry. If you\u2019d like to turn the panna cotta out onto a plate, top with a small plate, flip over, then gently push on the bottom of the mold to dislodge. Top and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48330,"Classic American Potato Salad 2 pounds russet potatoes, peeled and cut into 1-inch chunks Kosher salt and freshly ground black pepper 2 tablespoons apple cider vinegar 3 large eggs 1 cup mayonnaise 1/4 cup sour cream 1/3 cup chopped dill pickles, plus 2 tablespoons brine 2 tablespoons yellow mustard 1/2 teaspoon sugar 3 stalks celery, chopped 4 scallions, thinly sliced 1/4 cup chopped fresh parsley Paprika, for topping Instructions: Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes. Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside. Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48331,"Stir-Fry Cabbage 2 teaspoons canola oil 1 small onion, sliced 1 clove garlic, minced 1 teaspoon minced ginger 1 head napa cabbage, cleaned and sliced 2 tablespoons soy sauce 1 tablespoon rice vinegar 2 teaspoons toasted sesame oil Instructions: In a large saute pan over medium-high heat, add the canola oil and heat. Add the onion, garlic and ginger and saute, stirring, for 1 minute. Add the cabbage and cook until just starting to wilt, about 2 minutes. Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and drizzle with the sesame oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48332,"Crispy Sunchoke Chips with Lemon Pepper Aioli 1/2 cup white vinegar 2 pounds sunchokes, scrubbed to remove some skin and any large knots
Canola oil, for deep-frying
4 sprigs fresh sage
4 sprigs fresh thyme
2 sprigs fresh rosemary
6 cloves garlic, finely sliced
Kosher salt
10 to 12 pink peppercorns 6 to 8 black peppercorns
1 cup mayonnaise
1/2 cup sour cream
Zest and juice of 1 lemon Kosher salt
Instructions: For the sunchoke chips: Fill a large bowl with ice cold water (about 4 cups) and add the vinegar. Using a mandoline, slice the sunchokes into 1/8-inch-thin slices and place in the bowl of acidulated water immediately to prevent them from turning brown. Once they are all sliced, rinse thoroughly under cold running water, then drain and spread out on kitchen towels to dry. Place another towel on top and squeeze out any moisture. In a large cast-iron pan, add 1 inch oil along with the fresh herbs and sliced garlic. Place over medium heat and slowly bring the oil temp to 350 degrees F. (As the oil heats up, the herbs and garlic will fry and infuse the oil.) Cook until crispy and lightly golden, then use a slotted spoon to remove to a paper-towel lined tray. Working in small batches, fry the sunchoke chips until lightly golden and crispy, about 4 minutes per batch. Remove from the oil, then drain and season lightly with salt. When all the sunchokes are fried, sprinkle the fried herbs and garlic over the top. For the lemon pepper aioli: In a small skillet, lightly toast the pink and black peppercorns over medium heat until fragrant, about 2 minutes. Place in a spice grinder and pulse until coarsely ground. In a bowl, combine the ground peppers with the mayonnaise, sour cream, lemon zest and juice, then season with salt and stir well. Refrigerate until ready to serve. Serve the crispy sunchoke chips with the lemon pepper aioli. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48333,"Mac and Cheese Vegetable oil Kosher salt, for water, plus 1 tablespoon for sauce 1 pound elbow macaroni or cavatappi 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyere, grated (4 cups) 8 ounces extra-sharp Cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 3/4 pound fresh tomatoes (4 small) 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) Instructions: Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the package directions, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don\u2019t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for 1 to 2 minutes more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48334,"Around the World Fries: Cowboy BBQ Poutine One 1-pound bag frozen steak fries 2 tablespoons canola oil
2 teaspoons cowboy spice rub Kosher salt 1 pound (85/15) ground beef
2 teaspoons barbecue spice blend One 16-ounce can baked beans 1 1/2 cups barbecue sauce One 2.8-ounce can fried onion strings 8 slices smoked Gouda (about 6 ounces) 1 pound thick-cut bacon, cooked crisp and crumbled 1/4 cup thinly sliced scallions
Instructions: Line a baking sheet with parchment paper. Place the frozen steak fries on the prepared baking sheet and drizzle with the oil. Sprinkle with the cowboy rub and a pinch of salt. Toss the potatoes to coat and roast according to the package directions until golden brown and crispy.
Meanwhile, place a large nonstick skillet over medium-high heat. Add the ground beef and sprinkle with the barbecue spice blend and 1/2 teaspoon salt. Cook, stirring occasionally, until evenly browned, 8 to 10 minutes. Set aside.
Remove the cooked fries from the oven but leave on the baking sheet. Alternatively, you can transfer the cooked fries to a large cast-iron skillet for serving.
Set the oven to 375 degrees F.
Cover the fries evenly with the baked beans. Put the cooked ground beef on top of the beans and drizzle with the barbecue sauce. Sprinkle with 1/4 cup of the fried onion strings. Cover the onions with the Gouda.
Put the baking sheet or skillet back in the oven and bake until the cheese melts and the sauce bubbles, 5 to 7 minutes.
Sprinkle the baked poutine with the remaining fried onion strings, crumbled bacon and scallions. Serve immediately. ","[Chardonnay, Zinfandel, Tempranillo, Shiraz]

" 48335,"Pink Strawberry Doughnuts 3 1/2 cups all-purpose flour, plus more for dusting 2 3/4 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda 1/8 teaspoon ground nutmeg
1 cup granulated sugar 1/2 cup buttermilk, at room temperature
1/4 cup sour cream 4 tablespoons unsalted butter, melted
1 tablespoon vanilla extract 2 large eggs, at room temperature Vegetable oil, for frying 1 cup roughly chopped strawberries 1/4 cup water 2 teaspoons apple cider vinegar 1 vanilla bean, scraped 4 cups confectioners' sugar, sifted
Sprinkles, for garnishing Instructions: For the doughnuts: Sift together the flour, baking powder, salt, baking soda and nutmeg in a large bowl. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, buttermilk, sour cream, melted butter, vanilla and eggs. Beat on medium speed until fluffy, about 2 minutes. With the mixer on low, add the dry ingredients, mixing until just blended. It will be quite wet, so refrigerate for at least 30 minutes.
Heavily flour a work surface and your hands. Remove the dough from the bowl, place it on your work surface and pat the dough into 9 1/2-by-11-inch rectangle about 1/2-inch thick. Cut out doughnuts with a floured doughnut cutter to make 6 doughnuts and 6 doughnut holes. Pat out the dough scraps to make 3 more doughnuts and doughnut holes. Set aside on a tray. Meanwhile, fill a large heavy pot with 2 inches of oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Fry the doughnuts and doughnut holes a few at a time until golden brown, 1 to 2 minutes. Gently flip and continue to fry until golden brown, 1 to 2 minutes more. When both sides are golden brown, carefully transfer the doughnuts to a cooling rack lined with paper towels. Continue until all the doughnuts are fried. For the glaze: Combine the strawberries, water, vinegar and vanilla bean in a small pot over medium heat. Cook until juicy, about 10 minutes. Let cool slightly then blend until smooth. Pour into a bowl, add the confectioners' sugar and whisk thoroughly until light pink.
Move the doughnuts onto a cooling rack. Pour the glaze over the doughnuts and top with sprinkles. Let the doughnuts set for 5 minutes before enjoying. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48336,"Hidden Secret Brownies Nonstick baking spray 4 ounces unsweetened chocolate, broken into pieces
2 sticks (16 tablespoons) salted butter, softened
1 1/2 cups sugar
3 large eggs
1 tablespoon vanilla extract
1 cup finely chopped beets, from 8 ounces of cooked beets (see Cook's Note) 1/2 cup toasted walnuts, chopped
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
Confectioners' sugar, to serve
Instructions: Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick baking spray. Line it with a piece of parchment overhanging the edges (this will help in removing the brownies from the pan) and spray again. Melt the chocolate in a bowl in the microwave or over a double boiler. Set aside to cool slightly. In the bowl of a stand mixer using the paddle attachment, cream the butter and sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract, beets and walnuts and mix. Whisk together the flour and cocoa powder in a small bowl. Add half of the flour to the batter and mix just until combined. Mix in the remaining flour; do not over mix. Pour the batter into the prepared baking pan. Spread it to even out the surface. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let the brownies cool completely. Using the paper, lift the brownies from the pan. Remove the paper, and then cut the brownies into 9 squares. Dust with confectioners' sugar before serving. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 48337,"Fresh Mango Elixir Ice 2 sprigs cilantro 1 lime wedge 1/2 cup chopped mango 1 1/2 ounces vodka 2 ounces mango juice or mango nectar Instructions: 1-ounce simple syrup (equal amounts sugar and water heated until the sugar dissolves; cool) Fill a tall glass with ice. Add the cilantro, lime wedge and mango and muddle. Add more ice, and then add the vodka, mango puree and simple syrup. Cover with a cocktail shaker and shake well. Serve immediately. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 48338,"All-Branand#153; Gingerbread with Lemon Sauce 1 cup Kellogg's? All-Bran? Original cereal 1 cup low-fat buttermilk 1/2 cup molasses 1/2 cup unsweetened applesauce 2 1/2 cups all-purpose flour 2 teaspoons ginger 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/4 teaspoon salt* 1/2 cup unsalted butter, softened* 1/2 cup sugar 1 egg Lemon Sauce: 1/4 cup sugar 1 tablespoon cornstarch 3/4 cup water 1/4 cup lemon juice 2 teaspoons grated lemon peel Instructions:

1. In small bowl stir together KELLOGG'S ALL-BRAN ORIGINAL cereal, buttermilk, molasses and applesauce. Set aside.
2. In another small bowl combine the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
3. In large mixer bowl beat butter and 1/2 cup sugar on medium speed of electric mixer until combined. Add egg. Beat until fluffy. Alternately add cereal mixture and flour mixture, beating until combined after each addition. Spread in 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 350 degrees F for 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool in dish for 10 minutes. Invert onto cooling rack. Remove from dish. Cool completely. Cut into squares.
4. Meanwhile, for lemon sauce, in small saucepan combine 1/4 cup sugar and cornstarch. Stir in water. Cook and stir over medium heat until thickened and boiling. Remove from heat. Stir in lemon juice and peel.
5. Serve lemon sauce warm or chilled over gingerbread squares. *Note: If desired, replace unsalted butter with regular salted butter and omit the 1/4 teaspoon salt. For more great recipes, visit www.Kelloggs.com. ®, ™, © 2010 Kellogg NA Co. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 48339,"Chuck's Cocktail Sauce 1 1/2 cups ketchup 1/2 cup shaved* celery 1 1/2 lemons 1/2 cup grated fresh horseradish 1/2 cup of prepared horseradish 2 tablespoons Worcestershire sauce 1 tablespoons hot sauce, (recommended: Tabasco) 2 pinches coarse salt 1 tablespoon freshly ground black pepper 1 ounce cognac or brandy, optional Instructions: Put the ketchup in good-sized mixing bowl. *Shave or grate the celery into a kitchen towel, squeeze all the water out of it and add it to the bowl. Squeeze in the juice of the lemons careful to catch the seeds. Grate in the fresh horseradish. Add in the prepared horseradish. (The vinegar in the prepared stuff adds an extra tang.) Add the Worcestershire, hot sauce, coarse salt, and ground pepper.
We add the cognac or brandy, but you can leave it out if you want. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 48340,"Caribbean ?oqui with Salted Fish Guisado Criollo One 12-ounce pack salted wild cod fillet One 12-ounce pack salted wild pollock fillet 3 tablespoons extra-virgin olive oil or refined coconut oil 1 red onion, sliced into 1/4-inch-thick rings 1 1/2 teaspoons adobo seasoning (see Cook's Note) 1 teaspoon Dominican or Mediterranean dried oregano 1 teaspoon ground black pepper 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 tablespoon garlic paste 1/2 cup tomato sauce 1 1/2 cups low-sodium vegetable broth Fine sea salt, optional 1 tablespoon fresh thyme leaves 1 tablespoon sliced scallions 1 tablespoon fresh cilantro leaves or 1 teaspoon dried cilantro 3 ripe sweet plantains, ends trimmed and plantains peeled 5 tablespoons unsalted butter 2 large egg yolks 2 tablespoons light or dark brown sugar 1 teaspoon freshly grated nutmeg 1 teaspoon grated lemon zest 1/4 teaspoon fine sea salt 1 cup all-purpose flour, plus more for dusting and as needed for the dough 1 tablespoon grated orange or lemon zest Your favorite hot sauce, optional Instructions: For the salted fish guisado criollo: Rinse exterior salt off the fish. Soak the fish in a large bowl of water for 24 hours, changing the water 3 times. Drain the fish, remove any bones and set aside (see Cook's Note). Heat the oil in a medium Dutch oven or other heavy-bottomed pot over medium heat. Then add the onion and cook, stirring, until softened and translucent, about 3 minutes. Add the adobo, oregano and black pepper and toss with the onions. Add the bell peppers, cover and cook just until softened, 3 to 4 minutes. Add the garlic paste, tomato sauce and vegetable broth. Cover and cook until the vegetables soften and absorb flavor from the broth, 3 to 4 minutes. Add the fish and nestle into the guisado. Decrease the heat to low, cover and cook until the fish is completely coated with the guisado and heated through, 3 to 5 minutes. Flake the fish with a fork to incorporate it into the guisado without completely breaking apart the fish. Taste and season with salt, if necessary. Add the thyme, scallions and cilantro. Keep warm while you make the ?oqui. For the sweet plantain ?oqui: Bring a large pot with enough water to cover the plantains to a boil. Add the plantains, cover and cook over medium heat until fork tender but not falling apart, 20 to 25 minutes. Remove the plantains to a wire rack to cool for 3 to 4 minutes. Halve each plantain lengthwise and, using a 1/4 teaspoon measure or small spoon, scoop out the seeds as best you can and discard them. Place the plantains, 3 tablespoons of the butter, the egg yolks, brown sugar, nutmeg, lemon zest and salt in a food processor. Pulse until thoroughly combined. Add 1/2 cup of the flour and process until a very loose but sticky dough forms. Transfer to a heavily floured work surface. If the dough feels too loose, fold in 1 to 2 more tablespoons of flour. Divide the dough into 1-tablespoon portions. Flour your hands or gloves and shape each portion into a ball. Place the remaining 1/2 cup flour in a small bowl, for dredging the ?oqui. Toss and roll each ball in the flour, shaking off the excess, then transfer to a wire rack set over a baking sheet. Fill the large pot with 2 quarts water and bring to a boil. Cook half of the ?oqui, stirring gently once added, until they float, 2 to 3 minutes. Transfer to the wire rack with a slotted spoon and let drain for about 1 minute. Repeat with the remaining ?oqui. Meanwhile, melt the remaining 2 tablespoons butter in a medium to large saut pan over low to medium heat. Add the first batch of boiled ?oqui and cook until browned and seared, lowering the heat as needed to avoid burning, about 2 minutes per side. Repeat with the second batch of boiled ?oqui. For serving: Nestle some of the ?oqui with its brown butter sauce into a bowl of salted fish guisado criollo. Sprinkle with some of the zest and drizzle with your favorite hot sauce, if you like it spicy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48341,"Quick and Healthy Tandoori Chicken 4 boneless skinless chicken breasts (about 1 1/2 pounds total) 2 cups plain low-fat yogurt 2 tablespoons lemon juice 1 tablespoon curry powder 2 teaspoons finely grated fresh ginger 1 clove garlic, finely grated Kosher salt 2 tablespoons chopped fresh cilantro Rice and roasted cauliflower, for serving, optional Instructions: Place the chicken breasts between two pieces of plastic wrap and pound them to just under 1/2 inch thick all over. Whisk together the yogurt, lemon juice, curry powder, ginger, garlic and 1 teaspoon salt in a medium bowl. Cut 5 shallow diagonal slits on both sides of each chicken breast. Add the breasts to the bowl with the yogurt mixture and toss to coat; let stand at room temperature for 15 minutes. Preheat the broiler and position a rack 4 inches from the heating element. Line a baking sheet or skillet with foil. Remove the chicken from the marinade and discard the marinade. Place the chicken on the baking sheet or in the skillet. Broil the chicken, flipping the chicken halfway through, until it is firm, charred in spots and has no visible pinkness inside, 10 to 12 minutes. Let cool for a few minutes. Sprinkle with the cilantro and serve with rice and roasted cauliflower or your favorite vegetable. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 48342,"BBQ Duck and Sauteed Shiitake Mushroom filled Blue Corn Pancakes with Habanero Sauce 1/2 cup blue cornmeal or blue cornmeal 1/2 cup all-purpose flour 1 teaspoon baking powder Pinch salt 2 large eggs, beaten 1 cup whole milk 2 tablespoons honey 2 tablespoons unsalted butter, melted 2 tablespoons canola oil 1 large Spanish onion, coarsely chopped 5 cloves garlic, coarsely chopped 3 cups canned plum tomatoes and juices, pureed 1 cup water 1/4 cup ketchup 1/4 cup red wine vinegar 1/4 cup Worcestershire sauce 3 tablespoons Dijon mustard 3 tablespoons dark brown sugar 2 tablespoon honey 1/4 cup molasses 3 tablespoons ancho cl powder 3 tablespoons pasilla cl powder 2 tablespoons pureed chipotle chiles in adobo Salt Freshly ground black pepper 3 tablespoons canola oil 3 shiitake mushrooms, caps removed and thinly sliced 2 shallots, finely chopped Salt Freshly ground black pepper 10 cups rich chicken stock 1 cup apple juice concentrate, thawed 3 tablespoons dark brown sugar 2 star anise 1 cinnamon stick 1/2 habanero pepper, coarsely chopped 1 tablespoon fennel seeds, toasted Salt Freshly ground black pepper 1 cup Mesa BBQ Sauce 6 duck legs, skin removed 3 cups chicken stock 1/2 cup Habanero Sauce 1 recipe Sauteed Shiitake Mushrooms 3 tablespoons coarsely chopped fresh cilantro leaves, plus more for garnish Salt Freshly ground black pepper Instructions: For the Blue Corn Pancakes: Combine the cornmeal, flour, baking powder, salt in a medium bowl. In a separate bowl, combine the egg, milk, honey and melted butter, add to the dry ingredients and mix until combined. Let rest for 1 hour.
Place a 6-inch nonstick pan over high heat. Spray with cooking spray and reduce heat to medium. Ladle 2 ounces of the mixture into the pan, swirling to evenly coat the pan with the mixture. Cook pancake until just set on first side, approximately 1 minute. Flip over and cook for an additional 20 to 30 seconds. Remove to a plate and repeat all steps with the remaining mixture, stacking the pancakes and covering with foil to keep warm.
For the Habanero Sauce:
Place all ingredients in a large saucepan, place over high heat and reduce to 1 cup, approximately, 1 1/2 hours, stirring occasionally. Strain into a bowl and season with salt and pepper, to taste. For the Mesa BBQ sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
For the Sauteed Shiitake Mushrooms:
Heat the oil in a large saute pan over high heat until shimmering. Add the mushrooms and cook until golden brown, add the shallots and cook for 2 minutes longer, season with salt and pepper, to taste. For the BBQ duck: Preheat oven to 325 degrees F. Generously brush the duck legs with the BBQ sauce and place them in a baking pan. Pour stock and 1/2 cup of the habanero sauce around the legs. Cover the pan and place in the oven. Cook for 2 hours or until the meat begins to fall off the bone. Strain liquid and reserve. Remove the duck from the braising liquid and let cool slightly. When the duck is cool enough to handle, shred the duck meat into bite-size pieces and discard bones. Cook the shredded meat and mushrooms with a 1/2 cup of the BBQ braising liquid in a saute pan over medium heat until heated through, add the cilantro and season with salt and pepper.
For assembly:
Mound 1/4 of the duck mixture in the center of each pancake. Fold the pancake over the filling to make a semi-circle and drizzle with the remaining habanero sauce. Garnish with chopped cilantro. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 48343,"Maple-Chipotle Pork Chops 1/2 cup low-sodium chicken broth 2 tablespoons apple cider vinegar 2 tablespoons pure maple syrup 1 tablespoon finely chopped chipotles in adobo 1 teaspoon chili powder One 15-ounce can tomato sauce 1 clove garlic, finely chopped Kosher salt and freshly ground black pepper Four 3/4-inch-thick bone-in pork rib chops (about 1 1/2 pounds total) Potato salad or mashed potatoes and wilted spinach, for serving Instructions: Bring the chicken broth, vinegar, maple syrup, chipotles in adobo, chili powder, tomato sauce, garlic, a generous pinch of salt and a few grinds of pepper to a simmer in a medium saucepan over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, about 25 minutes. Reserve 1/2 cup of the sauce for serving. While the sauce simmers, adjust an oven rack about 4-inches below the heat source and preheat the broiler to high. Put a broiler pan or foil-lined baking sheet under the broiler to preheat for 5 minutes. Sprinkle the pork chops with salt and pepper, put on the preheated pan and brush with the some of the sauce. Broil the chops, brushing with more sauce, 2 to 3 more times, until cooked through and slightly charred, about 8 minutes (do not flip). Serve the pork chops with potato salad or mashed potatoes, wilted spinach and the extra sauce on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 48344,"Spiced Meatball Soup 1 onion, halved 1 1/4 pounds lean ground beef 4 teaspoons ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground allspice Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 lemon, halved 3 carrots, diced 1 28-ounce can diced tomatoes 1 quart low-sodium chicken broth 1 10-ounce bag frozen cooked rice Instructions: Grate 1/2 onion over a medium bowl, collecting any juices in the bowl. Add the beef, 2 teaspoons cinnamon, the cumin, allspice, and 3/4 teaspoon each salt and pepper; mix well. Form into 24 meatballs (about 1 rounded tablespoon each). Heat 2 tablespoons olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the meatballs and cook, turning occasionally, until browned, about 6 minutes. Remove the meatballs to a plate. Wipe out the pot with a paper towel. Dice the remaining 1/2 onion. Cut one of the lemon halves into 4 wedges and juice the other half. Heat the remaining 1 tablespoon olive oil in the pot over medium-high heat. Add the onion and carrots and cook, stirring, until they begin to soften, about 4 minutes. Season with salt and pepper. Add the remaining 2 teaspoons cinnamon and cook, stirring to coat, 1 minute. Add the tomatoes, chicken broth, rice and meatballs to the pot. Bring to a boil, then reduce the heat to a simmer and cook until the meatballs are cooked through and the soup thickens, 8 to 10 minutes. Remove from the heat and stir in the lemon juice; season with salt and pepper. Divide the soup among bowls. Serve with the lemon wedges. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 48345,"Southern Bread Pudding 2 cans evaporated milk 4 loaves French bread, cubed 1 quart heavy cream 8 ounces unsalted butter, melted 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2 teaspoons vanilla extract 6 eggs, lightly beaten 6 Granny Smith apples, cored and cubed, skin intact 1 cup golden raisins Instructions: Preheat oven to 350 degrees F. Warm evaporated milk in a large saucepan over low heat. Add bread and soak for 2 minutes. Meanwhile, combine heavy cream, melted butter, sugar, cinnamon, nutmeg and vanilla with eggs in a large bowl. Lightly beat all ingredients together. Add bread, apples and raisins and mix together gently. Grease a large deep baking dish. Pour bread mixture into dish. Bake for 45 minutes or until browned. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 48346,"Marbled Chocolate Box Decorated with Chocolate Ribbon 16 ounces white chocolate, tempered 32 ounces dark chocolate, tempered Cocoa butter, as needed Powdered food colors, as needed Instructions: For the Box: Start by drizzling both white and dark chocolate onto a sheet of acetate paper. Next, dip your clean, dry fingers in the bowl of dark chocolate and use them to spread the chocolate over the drizzles, creating a marbled effect. Dipping your fingers in chocolate coats them and makes it easier to create the marble pattern. You can use a plastic glove if you prefer. When the sheet is marbleized, add a ladleful of dark chocolate to the sheet and, using an offset spatula, spread it to create a 1/4-inch layer. Be sure to spread it all the way to the edges. Lift the chocolate-covered paper by its corners and move it to a clean space on your work surface. Let the chocolate set slightly, 4 to 5 minutes, until firm but not hard. Using the tip of a sharp paring knife or X-Acto knife, cut 1 bottom piece and 2 side pieces. A box of any size can be made using this method, however, if you make a 5 1/2-by-8 1/2-inch base, cut 2 strips that are 1 1/2-by-8 1/2 inches long. Repeat the process a second time to create the top and 2 strips for the shorter sides that are 1 1/2-by-5-inches long. Remove the acetate from each piece of chocolate. The shiny side should face up or toward the outside. Place the base on the work surface in front of you. Use chocolate to \glue\ the sides of the box in place. Allow the chocolate to set then fill the box with bon-bons. Set the top of the box in place. For the Chocolate Ribbon: Mix the cocoa butter and the powdered food coloring together to make chocolate paints. Place a sheet of acetate lengthwise on the work surface in front of you. Using a paintbrush, cover the surface with a thin layer of your choice of paints. When the paint has set, use an offset spatula to spread some white chocolate over the color to create a very thin layer, about 1/16-inch. Use the back of a paring knife to score the chocolate in lengthwise strips that are approximately 2-inches wide. Score across the middle of the sheet horizontally. When the chocolate begins to set, fold each short side of the sheet to the center so that the ends meet but do not overlap. Tape this closed and allow the chocolate to set completely. When set, untape and remove acetate. Break the strips along the scored lines. Assemble the ribbon using chocolate to \glue\ the pieces in place on top of the box.; Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 48347,"Vanilla Butter Cream 1 pound sugar 3 1/4 ounces regular corn syrup 1 teaspoon vanilla 3 1/4 ounces water 3 1/4 ounces butter 1 1/2 ounces flour Melted chocolate, for dipping Instructions: Cook the sugar, corn syrup, vanilla, and water in a saucepan over medium heat to 245 degrees F. At 235 degrees F wash down the side of the pan with a brush soaked in water to remove sugar crystals. Pour the cooked batch into a mixing bowl and let it cool to 110 degrees F. If sugar crystals form on top of the batch as it is cooling, sprinkle the sugar crystals lightly with water to dissolve. Melt the butter. When the sugar mixture reaches 110 degrees F, start the mixer on slow speed and add the flour and butter. Continue mixing until batch becomes semi-firm. Pour batch onto a table (previously sprinkled with flour). Dip hands into flour and knead batch until it is soft and creamy. Take small sections of the batch and roll it into a 1-inch diameter tube. Cut the tube with a butter knife into bite size pieces. Roll each piece and place on waxed paper. Keep at room temperature (65 to 75 degrees F) for 4 to 24 hours. Coat the pieces with chocolate. The coated vanilla butter creams may be eaten after another 24 hours. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 48348,"Veal Scaloppini with Wine, Mushroom and Green Olive 3/4 pound linguini 1/4 cup extra-virgin olive oil, 4 turns of the pan, plus some for drizzling 3 slices pancetta or bacon, chopped 1 small onion, chopped 16 crimini mushrooms or button mushrooms, chopped 1 pound veal scaloppini, cut into 1-inch strips Salt and freshly ground black pepper 2 cloves garlic, smashed 1 cup dry white wine 16 pitted, large green olives, coarsely chopped A handful chopped flat-leaf Italian parsley 1 tablespoon butter, cut into pieces 1/3 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls Instructions: Place pasta water on to boil and cook linguini 8 minutes, to al dente in salted water. Drain and reserve. Keep warm. Preheat a large, heavy skillet over medium to medium high heat. Add 1 turn of the pan or 1 tablespoon extra virgin olive oil and the pancetta or bacon. Cook pancetta or bacon 1 to 2 minutes alone, then add onions and cook another 2 or 3 minutes. Add mushrooms to the pan and cook together with the onions 3 to 5 minutes. Season veal strips with salt and pepper. In a second skillet preheated over medium high heat, add 1 1/2 turns of extra-virgin olive oil and 1 clove smashed garlic. Quick-fry half of the veal searing each side of the strips 1 to 2 minutes. Transfer cooked veal strips and garlic to a plate and repeat. Add all of the cooked strips and garlic to the onions and mushrooms then add wine to the pan and lift up all of the drippings. Cook wine down to evaporate the alcohol about 2 to 3 minutes. Stir olives and parsley into veal and mushrooms. Serve portions of veal, mushrooms and green olives on a bed of hot linguini tossed with a drizzle of extra-virgin olive oil, butter and grated cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 48349,"Divine Divinity 2 1/2 cups sugar 3/4 cup corn syrup 1/4 cup water 2 egg whites 1/2 teaspoon peppermint extract, optional Instructions: In a small heavy-bottomed pot dissolve the sugar in the corn syrup and water. Bring to a boil. Boil to thread stage (the candy thermometer should read between 223 to 234 degrees F). Brush down the inner wall of the pot with a heat-proof pastry brush and a small amount of water to prevent crystal formation. In the meantime beat egg whites with mixer and whisk attachment until they hold stiff but not dry peaks. Pour 2/3 of the boiled syrup mixture in a thin stream over the beaten egg whites, whisking all the time on high speed. Put the remaining mixture back on the heat and cook to soft ball stage (the candy thermometer should read between 234 to 240 degrees F). Whisk into the egg white mixture with the mixer on high speed. Add extract. Continue whisking until mixture forms stiff peaks. Pour into a buttered 9 by 13-inch pan. Let cool and cut. Store in an airtight container for chewier divinity or leave uncovered for a crispier texture. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 48350,"Peanut Butter, Chocolate and Pretzel Cereal Treats 4 tablespoons unsalted butter, plus more for greasing One 10-ounce bag mini marshmallows 1/2 cup smooth peanut butter 1 teaspoon pure vanilla extract Kosher salt 6 cups puffed chocolate and peanut butter flavored cereal, such as Reese's Puffs 6 cups puffed chocolate and peanut butter flavored cereal, such as Reese's Puffs
2 cups crushed pretzel sticks 1 cup sweetened shredded coconut flakes 2 ounces semisweet chocolate, chopped 1 teaspoon virgin or extra-virgin coconut oil Instructions: Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter. Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the peanut butter, vanilla and a pinch of salt. Add the cereal, pretzels and coconut. Stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes. Melt the chocolate and coconut oil together in a small microwave safe bowl for 30-second increments in the microwave, until smooth. Drizzle over the bars, cover and refrigerate until the chocolate hardens, about 15 minutes. Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 48351,"Irish Cheddar, Bacon and Potato Muffins 1 large Yukon Gold potato (about 8 ounces) Kosher salt and freshly ground black pepper 3 slices bacon, chopped 1 1/2 cups all-purpose flour 1 tablespoon sugar 3/4 teaspoon baking soda 1 1/4 cups buttermilk 4 tablespoons salted butter, melted 1 large egg 3/4 cup diced Irish cheddar cheese (about 4 ounces) 1/4 cup chopped fresh chives Instructions: Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Prick the potato all over with a fork. Wrap in a damp paper towel and microwave until just cooked through, 4 to 5 minutes, turning the potato after 2 minutes. When cool enough to handle, peel off the skin and grate the potato on the large holes of a box grater. Season with 2 pinches each salt and pepper and gently toss. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings. Whisk the flour, sugar, baking soda and 1/4 teaspoon salt in a large bowl; make a well in the center. Whisk the buttermilk, melted butter, egg and reserved 1 tablespoon bacon drippings in a medium bowl; pour into the well in the flour mixture and stir until just combined. Gently fold in the grated potato, bacon, cheese and chives. Divide the batter among the muffin cups, filling them all the way to the top. Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48352,"Stracotto al Chianti: Beef Braised in Chianti 1/2 cup extra-virgin olive oil 2 pounds stewing beef, cut into 1-inch cubes 2 red onions, roughly chopped 3 garlic cloves, crushed 3 cups Chianti wine Salt 2 teaspoons whole peppercorns Instructions: In a stew pot, heat up the extra-virgin olive oil. Once the oil is hot, add the beef, onions and garlic. Sear for about 2 minutes, stirring frequently. Add all of the wine. It should be enough to cover the beef. Season with salt and whole peppercorns. Bring the wine to a boil. Lower the heat and allow it to gently simmer for approximately 2 hours. ","[Chianti, Barolo, Cabernet Sauvignon, Syrah]" 48353,"Sweet Potato Cider Cupcake with Marshmallow Frosting 8 ounces (2 sticks) butter, room temperature 2 cups sugar 4 large eggs 16 ounces canned sweet potatoes, drained and mashed 2/3 cup apple cider 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon nutmeg 1/4 teaspoon salt 4 cups apple cider 1 vanilla bean, split lengthwise 2 ounces salted butter (1/2 stick) 1/2 cup light brown sugar 16 ounces unsalted butter (4 sticks) 12 tablespoons Cider Caramel Reduction 16 ounces marshmallow creme (recommended: Marshmallow Fluff) 1 cup pecans, coarsely chopped 2 tablespoons salted butter 1/2 teaspoon salt Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners. Beat the butter and sugar at medium speed with an electric mixer fitted with a whisk attachment until light and fluffy. Add the eggs, 1 at a time, beating after each addition. In a food processor, combine the sweet potatoes, apple cider, and vanilla. Blend until smooth. Put aside. In a bowl, combine flour with remaining dry ingredients. Whisk until blended. Add the flour mixture to the sugar mixture, alternating with the sweet potato mixture. Beat at low speed just until blended after each addition. Fill the cupcake liners three-quarters full with batter. Bake until golden brown, 22 to 24 minutes. Remove from the pan immediately. Cool completely. For the cider reduction: In a medium saucepan, bring the cider to a boil, add the vanilla bean, and cook until the cider reduces to about 2 cups, 20 to 25 minutes. Add the butter and sugar. Cook until the cider reduces to about 1 1/2 cups, stirring occasionally, about 10 minutes. Transfer the mixture to glass bowl. Cover. Refrigerate for at least 3 hours, or until reduction is cooled completely. Can be made up to 3 days in advance. Reserve half for the Marshmallow Cream Frosting and half for assembling the cupcakes. For the marshmallow frosting: In a mixer fitted with a paddle attachment, beat the butter until smooth and creamy, scraping down the bowl occasionally, about 2 minutes. Add the Caramel Cider Reduction and beat until incorporated. Remove the bowl from the mixer and fold in the marshmallow creme until incorporated. For the pecans: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Melt the butter in a bowl in the microwave. Coat the chopped pecan with butter. Pour onto the prepared baking sheet and toast in the oven for 5 minutes. Sprinkle with salt while warm and toss. Cool completely. To assemble: Drizzle a small amount of Caramel Cider Reduction over the top of each cupcake. Generously frost each cupcake with Marshmallow Frosting and sprinkle with Toasted Salted Pecans. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48354,"Creme Caramel 3 cups sugar 1/2 cup water 4 cups whole, 2 percent fat, or 1 percent fat milk 1/2 vanilla bean, split lengthwise 4 eggs 8 egg yolks Instructions: Preheat the oven to 300 degrees. Pour 2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 5 to 10 minutes. Immediately remove from the heat. Meanwhile, set a 9-inch cake pan nearby. When the caramel is cooked, quickly pour into the cake pan and swirl to coat the sides. Set aside to cool. In a saucepan, bring the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse. Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks, and the remaining 1 cup sugar. Whisk about 1/2 cup of the hot milk into the egg mixture. Whisk the remaining hot milk into the egg mixture. Strain the mixture into a pitcher to smooth it and to remove the vanilla. Pour the mixture into the caramel-lined cake pan and place in a hot water bath. Bake in the center of the oven until dry and set in the center, 45 to 50 minutes. Remove from the water bath and let cool. Refrigerate at least 4 hours. (Or refrigerate until ready to serve, up to 24 hours.) Turn out onto a serving platter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 48355,"Grilled Halibut with Olive Bagna Cauda 1/4 cup olive oil 4 tablespoons (1/2 stick) unsalted butter 2 teaspoons anchovy paste
2 cloves garlic, smashed and peeled
1/3 cup pitted mixed olives, chopped 1/4 cup teardrop tomatoes, halved
2 tablespoons chopped fresh Italian parsley Four 6-ounce skinless halibut fillets 1 teaspoon kosher salt
2 teaspoons olive oil
Instructions: Preheat a grill or grill pan to medium high. For the sauce: Put the olive oil, butter, anchovy paste, garlic and olives in a small skillet. Warm over medium heat until the butter is melted and the sauce is gently simmering, about 5 minutes. Remove from the heat and stir in the tomatoes and parsley. For the fish: Sprinkle the halibut fillets on both sides with the salt and drizzle with the olive oil. Grill until grill-marked and opaque throughout, about 4 minutes per side. Transfer the fish to a serving platter and spoon the bagna cauda over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 48356,"Tamarind Glazed Shrimp Salad 2 tablespoons tamarind paste 2 tablespoons hot water 1/4 cup rice wine 1/4 cup warm honey 2 tablespoons thai fish sauce 1/2 pound seedless cucumber 1 pint cherry tomatoes 1 cup mung bean sprouts 2 tablespoons peanut oil 3 to 4 whole thai chili peppers 2 tablespoons grated ginger 1 pound jumbo shrimp, shelled 1/4 cup shelled, unsalted peanuts Instructions: Dissolve the tamarind in the hot water in a small bowl. Add the rice wine, honey and fish sauce to the tamarind and stir well to combine. Set aside. Wash the cucumber and cherry tomatoes. Score the cucumber with a channeling knife or a fork and slice into paper thin slice using a vegetable slicer. Arrange the cucumber around the perimeter of a serving platter, overlapping decoratively as you go. Cut the tomatoes in quarters and similarly place around the platter overlapping the cucumbers where necessary. Place the mung bean sprouts, upon which the cooked shrimp will sit, in a heap in the center of the platter. Heat the peanut oil in a large saute pan or wok over high heat. Add the whole chili peppers and heat through for 30 seconds. Add the ginger, cook for 30 seconds, add the shrimp and stir fry for 2 to 3 minutes. Add the tamarind glaze and bring to a fast boil. Toss or stir the shrimp well to coat in the glaze. Cook just until the shrimp begins to become firm and opaque, about 1 to 2 minutes more. Spoon the shrimp over the bean sprouts and serve.; ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 48357,"Granola 3 cups rolled oats 1 cup slivered almonds 1 cup cashews 3/4 cup shredded sweet coconut 1/4 cup plus 2 tablespoons dark brown sugar 1/4 cup plus 2 tablespoons maple syrup 1/4 cup vegetable oil 3/4 teaspoon salt 1 cup raisins Instructions: Preheat oven to 250 degrees F. In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48358,"Classic Cheesecake with Homemade Fruit Sauces 2 tablespoons fresh lemon juice 1 1/2 teaspoons pure vanilla extract Homemade fruit sauce (see below) For the crust: 14 whole graham crackers 2 tablespoons sugar 5 tablespoons unsalted butter, melted For the filling: 3 8-ounce packages cream cheese, at room temperature 1 cup sugar 3 large eggs Instructions: Make the crust: Preheat the oven to 350 degrees F. Break the graham crackers into pieces, then pulse in a food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F. Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Pour the batter into the prepared crust. Transfer to the oven and bake until the edge is set but the center still jiggles slightly, 1 hour to 1 hour 10 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes. Remove from the oven and run a knife around the edge of the cheesecake to loosen. Transfer to a rack and let cool completely, then refrigerate until set, at least 4 hours or overnight. Top with homemade fruit sauce (see below). Rasberry-Rose Combine 3 cups raspberries, 1 1/2 cups rose wine, 1 cup sugar, 1 strip orange zest, the juice of 1 orange, 2 teaspoons vanilla and a pinch of cinnamon in a saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until reduced by half, 30 to 40 minutes. Whisk 2 teaspoons cornstarch with 3 tablespoons water; whisk into the sauce until thickened, 3 minutes. Strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool, then cover and refrigerate. (Makes 1 1/2 cups.) Honeydew-Avocado Puree 2 cups cubed honeydew melon, 1 small peeled and pitted avocado, 1/3 cup sugar and the juice of 1 lime until smooth. If the sauce is still lumpy, strain through a fine-mesh sieve, using a ladle to push it through. Cover and refrigerate. (Makes 1 3/4 cups.) Mango-Coconut Combine 2 cups coconut water and 1/2 cup sugar in a saucepan and bring to a simmer, stirring occasionally; cook until reduced to 1/2 cup, 10 to 15 minutes. Add 2 chopped mangoes and cook until just tender, 3 minutes. Remove from the heat and add the juice of 1 lime and 1/2 teaspoon vanilla. Puree until smooth, then strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool; cover and refrigerate. (Makes 1 3/4 cups.) Maple-Blueberry Combine 3 1/2 cups fresh or frozen blueberries, 1 cup water, 1/2 cup maple syrup, 1/4 cup sugar, the juice of 1 lemon and 1 teaspoon vanilla in a saucepan. Bring to a boil, stirring occasionally, then lower the heat and simmer until reduced by half, 20 to 30 minutes. Strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool; cover and refrigerate. (Makes 1 3/4 cups.) Strawberry-Rhubarb Toss 2 cups sliced fresh or frozen rhubarb, 1 pound quartered strawberries and 3/4 cup sugar in a saucepan; let sit until juicy, 20 minutes. Add 1/4 cup water, bring to a simmer and cook, stirring occasionally, until very tender, 15 to 20 minutes. Strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool, then cover and refrigerate. (Makes 1 1/2 cups.) Apricot-Ginger Combine 1 cup dried apricots, 1/3 cup sugar, 3 thin slices ginger, 1 1/4 cups water, 1/2 cup cranberry juice and the juice of 2 lemons in a saucepan. Bring to a boil, stirring occasionally, then reduce the heat, cover and simmer until the apricots are very soft, 10 to 15 minutes. Let cool; discard the ginger. Puree until smooth, then cover and refrigerate. Stir in up to 1/2 cup water if the sauce seems thick. (Makes 2 cups.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48359,"Salad with Roasted Root Vegetable Vinaigrette 1/3 cup extra-virgin olive oil 1/4 cup frozen apple juice concentrate, thawed 2 tablespoons apple cider vinegar 1 teaspoon maple syrup 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 roasted carrot 1 roasted parsnip 1/2 roasted shallot 1/2 head romaine lettuce, chopped 1/2 head radicchio, chopped 1 spear Belgian endive, stemmed and chopped Instructions: For the vinaigrette: Place the oil, apple juice concentrate, vinegar, maple syrup, salt, pepper, carrot, parsnip and shallot in a blender or food processor. Blend until smooth. For the salad: Place the lettuce, radicchio and endive in a salad bowl. Add the vinaigrette and toss until coated. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 48360,"Cracked Black Pepper Garnish 2 tablespoons cracked black pepper 2 tablespoons freshly squeezed lemon juice 1/2 cup olive oil 1 teaspoon salt Instructions: In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 48361,"Sauteed Spice Rubbed Pork Chops with Pan Sauce 4 (1 1/4 to 1 1/2-inch) thick center-cut loin pork chops, either rib or T-bone, trimmed 1 tablespoon olive oil 2 tablespoons paprika, preferably Hungarian 1 tablespoons cl powder, preferably Gebhardt 1 to 2 teaspoons cayenne pepper (optional) 2 tablespoons granulated garlic, or garlic powder 2 tablespoons light or dark brown sugar 1 tablespoon ground cumin 1 tablespoon dry mustard, preferably Colman's 1 teaspoon ground sage 1 teaspoon dried oregano 1/4 cup salt 1 tablespoon freshly ground pepper 2 teaspoons finely chopped garlic 1/2 cup dry white wine or dry vermouth 1/2 cup chicken or beef stock 1 teaspoon chopped fresh herbs, such as sage, rosemary, thyme, savory, or dill (or 1/2 teaspoon dried) Salt and freshly ground black pepper to taste Instructions: Make rub: mix all ingredients together in a small bowl or jar (You can store it for a couple of months in a tightly sealed jar.) Coat the chops generously with spice rub and let marinate for up to 2 hours at room temperature or overnight in the refrigerator. Let refrigerated meat come to room temperature before cooking. Scrape off any excess rub and pat the chops dry. In a large, heavy skillet, heat the oil over high heat. When the pan is hot enough to sear the chops but not burn them, add the chops. They should make a gentle hissing sound when they hit the pan, not an explosive sputter. Adjust the heat if the pan seems too hot or remove the pan from the heat for 30 seconds or so (count this time as part of the overall cooking time). Sear the chops on one side for 1 to 2 minutes, or until beginning to brown lightly. Turn the chops over and sear for 1 minute more. Reduce the heat so that the chops continue to sizzle -- do not turn the heat so low that there are no more sizzling sounds (if the heat is too low, the chops will sweat and juices will exude from the meat and leave it dry. Cover the pan and cook for 3 to 4 more minutes more on the other side. The chops are done when the meat is firm but not hard when pressed with a finger. Better still, test them with an instant-read thermometer -- the meat should register 145 to 155 degrees and will still be acceptable at 160 degrees. For the juiciest results, remove the chops from the pan when they register 145 degrees, cover loosely with foil, and let them rest for 5 minutes or so before serving, to stabilize the juices. To make the pan sauce: pour off all but 1 tablespoon of fat from the pan, leaving any meat juices. Adjust the heat to medium and add garlic. Stir, cook for 30 seconds, then add remaining ingredients, scraping up any browned bits from the bottom of the pan. Bring the sauce to a boil and reduce it over high heat until it just turns syrupy. Put the pork chops back into the pan and turn them several times in the sauce to transfer the flavors -- this should take no more than 30 seconds. Serve chops with sauce ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48362,"Sunny's Easy Peanut Butter Cookie Waffle Ice Cream Sandwiches 2 1/2 cups \just add water\ pancake mix 2 large egg whites, whisked to medium peaks
Nonstick cooking spray, for the waffle iron 2 cups chopped Do-si-dos? or Peanut Butter Sandwich cookies (about 16 cookies) 1 quart chocolate ice cream, softened
Chopped unsalted peanuts, for garnish
Instructions: Preheat a square waffle iron. In a large bowl, add the pancake mix and just enough water to make the batter slightly stiffer than pancake batter. Gently fold in the egg whites. Spray the bottom and top of the waffle iron with cooking spray and immediately pour half of the batter onto the iron, starting at the center and moving to the edges. Spread the batter to the edges and sprinkle on about half of the chopped cookies, then close the iron without pressing too hard. Cook until the top is golden and a peek beneath reveals a golden crust as well, about 7 minutes; remove to a wire rack to cool completely. Spray the iron again and repeat with the remaining batter and cookies. When cooled, separate the waffle sections into 4 pieces. Make the sandwiches by scooping ice cream onto one waffle square, then pressing another waffle square on top. Cut the sandwiches in half and press each edge into the chopped peanuts. If the ice cream is too soft, freeze the sandwiches until set. Eat right away or wrap in plastic and store in the freezer. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48363,"Herbed Horseradish Shrimp Cocktail Sauce 1 cup sour cream 1/4 cup thinly sliced fresh chives 3 tablespoons horseradish cream 2 tablespoons Dijon mustard 1 tablespoon freshly squeezed lemon juice. Instructions: Combine ingredients in a small nonreactive bowl and mix until smooth. Season with salt and freshly ground black pepper, as desired. (Can be made up to 1 day ahead, covered and refrigerated.) Serve with cooked and chilled shrimp. ","[Chardonnay, Sauvignon Blanc, Riesling]" 48364,"Tropical Sunshine Flatcakes with Orange Cream 1 tablespoon CRISCO(r) Pure Vegetable Oil 1/2 cup Fisher(r) Chef's Naturals(r) Pecan Chips 1 can (13.9 oz) Pillsbury(r) refrigerated orange flavor sweet rolls with icing (8 rolls) 2 tablespoons LAND O LAKES(r) Butter 2 firm ripe medium bananas, sliced (2 cups) 2 tablespoons lime juice 1 cup fresh or canned, drained, pineapple tidbits 1 can (15 oz) Mandarin orange segments in light syrup, drained 1 jar (12 oz) SMUCKER'S(r) Pineapple Ice Cream Topping 1 1/4 cups whipping cream Icing from can of sweet rolls Instructions: Heat oven to 400 degrees F. Generously brush 1 tablespoon oil on 1 large cookie sheet or 2 small cookie sheets. Cut waxed paper or cooking parchment paper into 16 (6-inch square) sheets. Sprinkle about 1 1/2 teaspoons pecans on 1 sheet of parchment. Place 1 orange roll on pecans; sprinkle 1 1/2 teaspoons pecans on top of roll. Top with another waxed paper square. Using rolling pin, roll evenly until orange roll is 4 1/2 inches in diameter; remove waxed paper. Place roll on cookie sheet. Repeat with remaining rolls, placing 1 inch apart on cookie sheet. Set icing aside. Bake 8 to 10 minutes or until golden brown. Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add bananas, lime juice and pineapple; cook 1 minute, stirring frequently. Reduce heat to medium-low. Gently stir in pineapple topping; cook 3 to 4 minutes, stirring occasionally, until warmed. Gently stir in orange segments. In medium bowl, beat whipping cream and icing with electric mixer on high speed until soft peaks form. To serve, top flatcakes with warm pineapple topping and orange cream. High altitude (3500-6500 ft): No change. (r)CRISCO is a trademark of The J.M. Smucker Company Fisher is a registered trademark of John B. Sanfilippo and Son, Inc. Elk Grove Village, IL 60007-6057 U.S.A. (r)Land O' Lakes is a registered trademark of Land O' Lakes, Inc. (r)/(tm) Smucker's, Smucker's Squeeze and Smucker's Sundae Syrups are trademarks of The J.M. Smucker Company ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 48365,"Smashed Cucumber Salad 1 firm English cucumber (about 14 ounces) 1 teaspoon kosher salt 1 tablespoon neutral oil, such as vegetable, canola or grapeseed 1 small shallot, peeled and thinly sliced into half-moons (about 1/4 cup) 3 cloves garlic, minced 1 teaspoon gochugaru (Korean red cl flakes), or to taste 2 tablespoons Chinese black vinegar, such as Chinkiang Vinegar 1 tablespoon light soy sauce 1 1/2 teaspoons granulated sugar 1 teaspoon toasted sesame seeds Fresh cilantro leaves, for garnish Instructions: Partially peel the cucumbers by removing alternate strips of the skin with a vegetable peeler. Cut the cucumber in half lengthwise, then use a spoon to scrape out the seeds. Smash the cucumber with a flat side of a cleaver or large knife or a rolling pin or meat mallet until it is flattened with jagged edges. Split each cucumber half in half again lengthwise. Cut the strips into 1-inch pieces diagonally. Toss the cucumber and salt together in a medium bowl. Let sit at room temperature until the cucumber releases some water, about 1 hour. Meanwhile, combine the oil, shallot and garlic in a small saucepan and cook over medium-low heat until the shallot is translucent, about 2 minutes. Mix in the gochugaru and allow it to bloom in the oil. Stir the vinegar, soy sauce, sugar and 1/2 teaspoon sesame seeds together in a small bowl until the sugar dissolves. Set aside.
Strain the cucumbers and dry them with a paper towel. Return them to the medium bowl. Add the vinegar mixture and toss. Toss again with the garlic-shallot oil. Garnish with the remaining sesame seeds and the cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48366,"Potato Pancakes with Salmon Tartare and Dill Creme Fraiche 1 1/2 pounds unpeeled Yukon gold potatoes, rinsed and roughly chopped 1/2 cup all-purpose flour 2 large eggs 1/2 cup chopped shallots Kosher salt and freshly ground black pepper Canola oil 1 pound sushi grade salmon, boneless and skinless 1 tablespoon capers in brine, drained 1 tablespoon extra-virgin olive oil, plus more for drizzling Fresh lemon juice 1 cup baby spinach 1 cup frisee leaves 1 tablespoon chopped chives 3 tablespoons chopped fresh dill Dill Creme Fraiche, recipe follows 4 ounces fresh salmon roe 1 cup creme fraiche 2 tablespoons chopped fresh dill 1 teaspoon lemon juice Salt and freshly ground black pepper Instructions: In the bowl of a food processor, add the potatoes, flour, eggs, and shallots. Pulse until everything is just blended and the consistency of the batter is chunky. Season, to taste, with salt and pepper. In a large skillet over medium-high heat, add a thin layer of oil. Pour about 1 tablespoon of the batter into the skillet for each pancake. Cook until lightly browned on both sides. Remove the pancakes from the pan to a plate and allow them to cool to room temperature. Cut the salmon into small dice and put them into a bowl. Add the capers, 1 tablespoon of olive oil, a few drops of lemon juice, and season with salt and pepper, to taste. Mix well, taste, and adjust the seasoning. Cover and refrigerate until ready to serve. Put the baby spinach and the frisee into a small bowl. Add the chives and 1 tablespoon of the dill and season with salt and pepper, to taste. Add a teaspoon of lemon juice and a drizzle of olive oil and toss to coat well. To serve, put ring mold on a serving plate and add a pancake. Top it with some of the salad and fill it with 2 tablespoons of the tartare, pressing it in gently. Lift off the ring mold. Put a teaspoon of Dill Creme Fraiche onto the plate and run the back of the spoon through it to spread it in a line across the plate. Top the Dill Creme Fraiche with 1/2 teaspoon of the salmon roe. Garnish with the remaining chopped fresh dill. Repeat with the remaining ingredients. Dill Creme Fraiche: Stir all ingredients together in a small bowl. Yield: 1 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48367,"Grilled Peaches with Thyme, Mascarpone and Honey 6 large ripe peaches, halved and pits removed 6 tablespoons honey, plus more for serving, optional 1 1/2 teaspoons chopped fresh thyme leaves 8 ounces mascarpone cheese, at room temperature Instructions: Preheat a grill to medium-high. Place the peaches cut side down onto the grill and cook until lightly charred, 2 to 3 minutes, depending on the grill. Transfer the peaches, cut sides up, to a grill-proof baking dish or baking sheet and drizzle evenly with the 6 tablespoons of honey. Sprinkle with the thyme, then place the dish on the grill and cover the grill. Continue to cook until the peaches are soft, about 5 minutes, again depending on the grill. Remove the baking dish from the grill and divide the peach halves between 6 dessert plates. Divide the mascarpone evenly among the plates and drizzle with additional honey, if desired. Serve immediately. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 48368,"Roasted Pheasant (Pheasant Alla Fiorentina) 1 tablespoon olive oil 2 ounces Pancetta, thinly sliced 6 ounces ground pork 2 ounces prosciutto, chopped fine 2 cloves garlic, sliced 1 handful fresh sage, leaves picked and chopped fine, plus more for serving 3 ounces (about 1 thick slice) stale bread, crumbled by hand 1/2 cup white wine 2 (2 1/2 pounds each) pheasants Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Heat a large saute pan over medium heat and add 1 tablespoon olive oil. Add the pancetta to the hot oil and render its fat. Once it begins to brown, add the ground pork and prosciutto and cook, while stirring, about 4 minutes. When the pork is no longer pink, add the garlic and sage and saute until fragrant, about 1 minute more. Deglaze the pan with 1/4 cup white wine, scraping up the browned bits from the bottom of the pan. Stir in the bread crumbs. Remove the stuffing mixture to a bowl and allow to cool.
Season the cavity of the birds with salt and pepper.
Divide the stuffing evenly between the two pheasants' cavities.
Roast the pheasants 25 minutes. Add 1/2 cup white wine to the bottom of the pan. Turn the oven heat up to 425 degrees F and cook another 25 minutes, or until a thermometer inserted in the thickest part of breast registers 160 degrees F. Allow to rest 10 minutes before serving so the juices can redistribute.
Remove the dressing from the bird and serve along side. Garnish the dish with fresh sage leaves. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 48369,"Hamachi Ceviche with Poblano Shooter 1 pound skinless hamachi fillet One 1-inch piece fresh ginger
1 jalapeno
1 orange bell pepper
Juice of 3 limes Juice of 1 lemon 3 scallions, thinly sliced
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh parsley, plus leaves for garnish 1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
4 poblano chiles 1 1/2 cartons unsweetened almond milk
2 large potatoes, cubed
4 makrut lime leaves
2 bay leaves
1/2 teaspoon achiote paste
1/2 teaspoon curry paste
Pinch cumin
Pinch red pepper flakes
Pinch turmeric
Kosher salt and freshly ground black pepper
Juice of 5 limes
Vegetable oil, for frying Corn tortillas Kosher salt Ground cumin Instructions: For the hamachi ceviche: Cut the hamachi into bite-size (1-inch) cubes; place in a large bowl. Cut the ginger, jalapeno and bell pepper into matchsticks and then into small cubes (\brunoise); add to the hamachi. Add the lime juice, lemon juice, scallions, cilantro, parsley and tarragon. Toss the ceviche and season with salt and pepper. Cover and refrigerate. For the poblano shooter: Place the poblanos over a gas flame (or on a grill) and char until blistered on all sides, turning frequently, 5 to 7 minutes. Meanwhile, to a large pot, add the almond milk, potatoes, makrut lime leaves, bay leaves, achiote paste, curry paste, cumin, red pepper flakes, turmeric and some salt and pepper. Once the poblanos are charred, scrape away the skins, cut away the seeds and then add them to the pot. Bring the mixture to a simmer over medium-high heat and cook until the potatoes are fork-tender. Add a little more salt and pepper, then remove bay leaves and the makrut lime leaves. Transfer the contents of the pot to a blender; blend until smooth. Strain into a large bowl. Stir in the lime juice and add salt and pepper to taste. For the chips: Heat oil in a deep-fryer to 375 degrees F. Cut some corn tortillas into quarters and fry until golden brown and crispy. Drain on paper towels and immediately dust with salt and cumin. To assemble: Fill shot glasses with the poblano shooter. Set a single chip atop each glass; spoon a teaspoon of ceviche onto each chip. Garnish with a parsley leaf.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 48370,"Light and Fluffy Omelets 1/8 teaspoon salt Pinch ground white pepper 1 tablespoon unsalted butter, melted *3 tablespoons grated cheese, such as cheddar or Swiss (optional) 3 large eggs 2 tablespoons heavy cream Instructions: Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48371,"Sauerbraten 1 teaspoon black peppercorns 4 juniper berries 8 allspice berries 2 bay leaves 2 whole cloves 1/2 teaspoon coarse salt 1 1/2 cups red wine vinegar 1 1/2 cups dry red wine 1 large yellow onion (about 8 ounces), sliced 1 (4 to 5-pound) boneless beef chuck roast Coarse salt 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil or vegetable oil Reserved marinade 6 store bought gingersnap cookies, broken into coarse crumbs (1/3 to 1/2 cup crumbs) 1 tablespoon sugar 1 cup sour cream Instructions: The marinade - 48 to 72 hours in advance: Place the peppercorns, juniper and allspice into a mortar or small plastic bag, or fold up a piece of waxed paper. Crush with the pestle if using the mortar or a rolling pin or hammer if using the bag or paper. Transfer the crushed spices to a small saucepan. Add the bay leaves, cloves, salt, vinegar, wine, and onion slices and bring to a boil. Transfer the marinade to a large bowl and let cool to room temperature. (I prefer a glass or stainless steel bowl. Whatever you use, don't use plastic: the acidic marinade will absorb flavors from plastic.)
Tying and marinating the meat: Using kitchen string, tie the beef into a neat, compact shape. As soon as the marinade is cool, add the beef to the bowl and roll in the marinade to coat all sides. Cover, refrigerate and marinate for 2 to 3 days, turning the meat once or twice a day. (There is no special timing here for turning the beef in the marinade. You just want to make sure that over the course of the 48 or 72 hours, the meat is turned 3 or 4 times so it marinates evenly.) Heat the oven to 300 degrees F.
Browning the meat: With tongs, lift the meat out of the marinade, scraping any onion slices or spices that stick to the meat back into the marinade, and transfer it to a plate. Reserve the marinade. Pat the meat thoroughly dry all over with paper towels. Heat the butter and oil in a large Dutch oven or other braising pot over medium heat. Add the meat to the pot and brown well on all sides, 20 to 25 minutes total. (You may need 2 implements to turn the meat: try tongs and a large metal spatula. Lift the meat from the pan with the spatula, grab with the tongs, and turn.) Transfer the meat back to the plate. Pour off all the fat from the pan, and deglaze the pan with the reserved marinade, scraping any browned bits to loosen. Bring the marinade to a simmer and add the meat. Cover with parchment paper, pressing down so it nearly touches the meat and the edges of the paper hang over the sides of the pot by about 1-inch. Set the lid firmly in place, and transfer to the lower third of the oven.
The braise: Braise the meat at a gentle simmer for 1 1/2 hours. Check after about the first 10 minutes to see that the liquid is not simmering too energetically; if it is, lower the oven by 10 to 15 degrees. After 1 1/2 hours, turn the meat over, using the tongs, and metal spatula, and continue braising gently for another 1 1/2 hours, or until fork-tender.
The finish: With the tongs and metal spatula, transfer the meat to a cutting board with a moat and cover loosely with foil to keep warm. Strain the cooking juices into a saucepan and let sit for a minute. Gently tilt the pan and skim off the fat with a large spoon. Whisk in the gingersnap crumbs and sugar, place the pan over medium-high heat, and bring to a boil. Gently boil the sauce for 5 minutes, whisking often, to reduce and thicken it slightly. Lower the heat to low and whisk in the sour cream until smooth. Heat through, but do not let the sauce boil, or the sour cream will curdle. Taste the sauce for salt.
Serving: Remove the strings from the meat, and pour any accumulated juices into the sauce. Carve the beef into thick slices. If the slices crumble, which they sometimes will, just cut into irregular pieces and arrange on a platter. Spoon the sauce over the beef and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 48372,"Fish Tacos with Habanero Salsa 2 tablespoons achiote paste 4 tablespoons lime juice 2 tablespoons olive oil 4 cloves garlic, finely chopped 1 teaspoon cumin 1 teaspoon salt Three 8-ounce snapper fillets Eight 6-ounce flour tortillas, warmed Shredded lettuce Avocado slices Habanero Salsa, recipe follows 4 small red, ripe tomatoes, chopped 1/4 cup minced red onion 2 tablespoons chopped cilantro 2 tablespoons chopped parsley 2 cloves garlic, finely chopped 1/4 teaspoon ground cumin 2 teaspoons fresh lime juice 1 teaspoon finely chopped habanero pepper Salt Instructions: Combine the achiote, lime juice, olive oil, garlic, cumin and salt. Rub the mixture on both sides of the fish. Cover with plastic wrap and refrigerate for 2 hours. Preheat grill, brush the fish with olive oil and grill for 4 minutes on each side for medium-well. Mix all ingredients together. Serve at room temperature. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 48373,"Smokin' Potato Salad 2 pounds Yukon gold potatoes 2 tablespoons canola oil, plus more for grill 2 teaspoons smoked paprika Kosher salt and fresh cracked black pepper 1 cup small diced celery 1/2 small red onion, finely diced 1 tablespoon minced fresh cilantro 1/2 cup sour cream 1/2 cup mayonnaise 1 teaspoon yellow mustard 2 teaspoons chopped capers 1/2 lemon, juiced Instructions: Preheat a grill to medium heat. Oil the grill grates well. Slice the potatoes lengthwise into 3/4-inch thick slices. Place the potatoes in a bowl and add the oil, paprika and season with 2 teaspoons salt and 2 teaspoons pepper. Toss to coat. Place the potatoes on the grill and cook until slightly puffed and nicely golden brown on both sides, 20 to 30 minutes, turning 90 degrees after 5 minutes and flipping and repeating on the other side. Remove and allow to cool completely. Dice into 3/4 to 1-inch pieces. In a large glass bowl, add the diced potatoes, celery, red onions and cilantro. In a medium glass bowl, add the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, capers and lemon juice. Adjust the salt, as needed. Fold the mayonnaise mixture into the potato mixture, cover and refrigerate for 20 to 30 minutes. Stir and adjust seasoning as needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 48374,"Death by Chocolate 1.25 oz. Smirnoff No.21 Vodka 0.25 oz. Baileys Original Irish Cream 0.25 oz. Godiva Original Liqueur 2 scoop(s) chocolate ice cream Instructions: In a blender, add Smirnoff No.21 Vodka, Baileys Original Irish Cream, Godiva Original Liqueur, ice cream, and puree briefly. Add ice. Blend until smooth, pour into a hurricane glass and garnish with chocolate shavings.; ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]" 48375,"Alaska Sockeye Salmon with Herbs and Garlic 1? pounds Alaska Sockeye Salmon Cooking spray
1? teaspoons kosher salt ? teaspoon freshly-ground black pepper ? cup white wine 2 Tablespoons melted butter or extra-virgin olive oil 2 Tablespoons finely minced fresh garlic 2 Tablespoons chopped fresh herbs Instructions: Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375F. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center - it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving. Roast in an oven preheated to 375F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48376,"Mango Papaya Salsa 1 mango, peeled and flesh diced 1 papaya, peeled, seeded and diced 2 tablespoons diced red onion 1 tablespoon minced garlic 1/4 cup cider vinegar 1/2 teaspoon ground allspice 1 teaspoon salt 1/2 teaspoon cracked black pepper 1/4 cup currants 1 tablespoon freshly chopped cilantro leaves Instructions: Add all the ingredients to a medium serving bowl. Mix to combine and serve. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 48377,"Tuscan Tomato Soup with Basil 1 (28-ounce) can whole peeled tomatoes with basil, pureed (recommended: Progresso) 1 tablespoon extra-virgin olive oil 1 cup frozen chopped onions (recommended: Ore-Ida) 1 teaspoon crushed garlic 1 1/2 teaspoons Italian seasoning 1 cup white wine, preferably Chardonnay 2 tablespoons freshly chopped basil leaves Instructions: Put tomatoes in a blender and puree; set aside. In a medium pot, heat olive oil, over medium-high heat. Add onions and garlic. Saute for 1 to 2 minutes. Add pureed tomatoes, Italian seasoning, and wine. Bring to a boil. Reduce heat and simmer for 5 minutes. Serve Tuscan Tomato soup hot, garnished with chopped basil. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 48378,"Spiced Almonds 2 cups whole unsalted almonds 1 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 2 teaspoons olive oil 1/4 teaspoon hot pepper sauce Instructions: Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl. In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving. ","[Rioja, Tempranillo, Garnacha, Barbera]" 48379,"KORBEL Rita .5 oz El Jimador? Blanco Tequila .5 oz Cointreau? 1 oz Finest Call? Simple Syrup 1 oz Lime Juice 187ml bottle or 4 oz of KORBEL Brut Instructions: Add Tequila, Cointreau, Simple Syrup, and Lime Juice and Ice to a pint glass. Attach the flip it clip to the pint glass. Invert the 187ml bottle into the glass, and serve with a straw. If you don't have the 187ml bottle, just float the 4 oz of KORBEL Brut, and add a straw. ","[Tequila, Cointreau, Brut Champagne]" 48380,"Chicken Cacciatore Olive oil, as needed 1 (4-to-5-pound) chicken, cut into 8 to 10 pieces Kosher salt 2 large onions, sliced Pinch crushed red pepper flakes 4 garlic cloves, smashed and finely chopped 1 red pepper, cut into 1/2-inch dice 1 yellow pepper, cut into 1/2-inch dice 1 pound cremini mushrooms, cleaned and sliced 2 cups dry white wine 2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed 1 bundle thyme 3 bay leaves Instructions: Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and brown in the hot oil, working in batches if needed. Once all the chicken is brown, remove to a plate and discard most of the excess fat.
If needed to coat the bottom of the pan, add 1 tablespoon olive oil. Add the onions and crushed red pepper, then season with salt, and sweat over low heat, 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers, and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt and cook until they are soft. Add the white wine and reduce by half. Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and bay leaves. Bring the liquid to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken. Remove the chicken from the pot and place it on a pretty serving platter. Taste the sauce for seasoning, adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken. Taste the chicken! ","[Barolo, Chianti, Tempranillo, Garnacha]

" 48381,"Nick's Favorite Grilled Orange Soda 20 large navel oranges 5 teaspoons sugar
1/4 teaspoon ground turmeric
3 tablespoons hot water
Soda water, for serving
Instructions: Cut all of the oranges in half and sprinkle each with 1/4 teaspoon sugar. Heat a grill pan over medium to high heat and cook the oranges in batches, cut-side down, until they are a rich, dark brown color, 3 to 5 minutes. Allow the oranges to cool completely. Juice the oranges. Whisk together the turmeric and hot water in a small bowl to dissolve the turmeric. Add to the orange juice and stir to combine. Add ice to a glass and fill three-quarters of the way with the orange juice-turmeric mixture. Top with a splash of soda. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 48382,"Best Ever Green Bean Casserole 2 medium onions, thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko bread crumbs 1 teaspoon kosher salt Nonstick cooking spray 2 tablespoons plus 1 teaspoon kosher salt, divided 1 pound fresh green beans, rinsed, trimmed and halved 2 tablespoons unsalted butter 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 1/4 teaspoon freshly ground nutmeg 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half Instructions: Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48383,"Bloody Mary 2 ounces tomato juice 2 ounces tomato clam juice 2 ounces vodka 1 teaspoon fresh lemon juice 1 teaspoon prepared horseradish 1/2 teaspoon celery salt 2 to 3 dashes hot sauce 2 dashes Worcestershire sauce Garnishes: Pickled cauliflower on a skewer, avocado slice on a skewer or a long strip of beef jerky Instructions: Fill a highball glass one-third of the way with ice cubes. Add the tomato juice, tomato clam juice, vodka, lemon juice, horseradish, celery salt, hot sauce and Worcestershire. Stir to combine. Garnish as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48384,"Tropical Beach Bum Cake Two 5.1-ounce boxes vanilla instant pudding mix, plus necessary milk to prepare pudding One 8-ounce tub plain whipped cream cheese, at room temperature
1 1/2 cups whipped cream (either homemade or store-bought)
One 13.5-ounce box graham cracker crumbs
One 2-ounce tube light blue sparkle gel, such as Wilton Sparkle Gel One 2-ounce package sour candy rainbow or multi-colored belts or streamers, such as Airheads Xtremes Sweetly Sour Belts 10 to 15 bear-shaped graham crackers, such as Teddy Grahams
One 1.8-ounce package candy peach rings
2 stems fresh mint
2 cream-filled rolled wafer cookies, such as Pepperidge Farms Pirouette
4 gummy cherry slices
2 mini candy eyeballs
2 red chewy gumdrops, such as Dots
2 tablespoons blue sanding sugar
2 tablespoons white sanding sugar
2 tablespoons yellow sanding sugar
Instructions: Prepare both boxes of vanilla pudding according to the package directions, using an electric mixer. Blend the cream cheese into the pudding, mixing thoroughly to remove any lumps. Fold the whipped cream into the cream cheese-pudding mixture. Spread a third of the graham cracker crumbs into an even layer in a low-sided clear bowl. Pour half of the pudding over the crumbs and spread until it reaches the sides of the bowl using an offset spatula. Repeat this process once, setting the remaining third of the graham cracker crumbs aside. Cover with plastic wrap pressed directly against the surface of the pudding and chill in the refrigerator for at least 2 hours. Remove and discard the plastic wrap. Following the edge of the bowl, create a 1 1/2-inch border of blue sparkle gel around the edge of of the pudding. Use a small offset spatula to gently spread the blue sparkle gel, creating the look and texture of ocean waves. Cover the remaining exposed pudding by piling the reserved graham cracker crumbs on top, mounding in the center, to resemble an island in the ocean. Cut the sour candy belts into small rectangles to resemble beach towels and place them around the cake with the bear crackers on top of each one. Place a few bear crackers inside peach candy rings (to look like inner tubes) and place them in the blue sparkle gel so that they appear to be bobbing in the water. To make the palm trees: Insert a mint stem into each wafer cookie, pushing down until the leaves meet the top of the cookie. Gently press into the center of the graham cracker crumb island. To make the candy crab: Use scissors to snip a small triangle out of the rounded side of a cherry slice, positioning it close to the flat side, to look like a claw. Snip a small notch out of the opposite side along the curve, to fashion the arm that the claw is attached to. Repeat this process with a second cherry slice. Insert a toothpick lengthwise into each arm and set aside. Prepare the crab body by holding the rounded sides of 2 cherry slices together back to back. Secure together using 2 toothpicks, being sure to push the toothpicks deep enough so they are only exposed on top. To make the eyes, use a dab of blue sparkle gel to attach an eyeball to the bottom of each gumdrop. Secure the gumdrops on the toothpicks sticking out of the crab body. Push the claw toothpicks into the sides of the crab body. Bury the bottom half of the crab body in the graham cracker crumb sand. Sprinkle the island with sanding sugars where the ocean meets the graham cracker crumbs. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 48385,"Peanut Butter-Banana English Muffin Sandwich 2 tablespoons natural, unsweetened peanut butter 1 light, whole-grain English muffin, toasted 1 strawberry, diced 1/2 banana, sliced 1 tablespoon honey Instructions: Spread the peanut butter onto the muffin and top with the strawberry and banana slices. Drizzle the honey on top and close the sandwich. Take a bite and enjoy. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 48386,"Grilled Steak and Eggs 1 cup fresh parsley leaves 1/4 cup extra-virgin olive oil 2 tablespoons capers 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 1 teaspoon smoked paprika Dash hot sauce, such as Tabasco Kosher salt and freshly ground black pepper Four 6-ounce 1-inch thick flatiron steaks Kosher salt and freshly ground black pepper 2 tablespoons olive oil 4 eggs Pinch smoked paprika 4 slices French baguette, sliced on a bias Instructions: For the green sauce: Add the parsley, oil, capers, vinegar, Worcestershire sauce, paprika and hot sauce to a food processor and pulse until smooth. Taste for seasoning and add salt, pepper and more hot sauce as needed. For the steak and eggs: Preheat a grill to medium-high. Sprinkle the steaks with salt and pepper and rub with 1 tablespoon oil. Grill 5 minutes per side for medium-rare and 7 minutes for medium. Let rest 10 minutes before serving. Slice the steak, if desired. While the steaks are resting, place a cast-iron skillet on the grill or side burner and add the remaining oil to the skillet. Crack in the eggs and sprinkle with the paprika, salt and pepper. Cook until the edges are crisp and golden but the yolks are still runny, 2 to 3 minutes. Grill the bread on both sides until crisp and golden, and serve with the steak, green sauce and fried eggs. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 48387,"Three Bean and Beef Chili 1 tablespoon olive oil 1 onion, diced (1 cup) 1 red bell pepper, diced (1 cup) 2 carrots, diced (1/2 cup) 2 teaspoons ground cumin 1 pound extra-lean ground beef (90 percent lean) One 28-ounce can crushed tomatoes 2 cups water 1 chipotle cl in adobo sauce, seeded and minced 2 teaspoons adobo sauce from the can of chipotles 1/2 teaspoon dried oregano Salt and freshly ground black pepper One 15.5-ounce can black beans, drained and rinsed One 15.5-ounce can kidney beans, drained and rinsed One 15.5-ounce can pinto beans, drained and rinsed Instructions: Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 48388,"American Pie Cocktail 2 cups ice 1/2 cup whiskey 1/2 cup apple liqueur 1 cup cranberry juice Sliced apples, for garnish, optional Instructions: Add to shaker, ice, Canadian whiskey, apple liqueur and cranberry juice. Pour into 2 rocks glasses, garnish with a slice of apple, if using, and serve. ","[Whiskey, Apple Liqueur, Cranberry Juice]" 48389,"Vanilla Poached Pears 1 (750-ml) bottle white wine, Riesling or Viognier 1 cup water 5 ounces vanilla sugar, approximately 3/4 cup 1 whole vanilla bean, split and scraped 4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact Instructions: Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil. Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator. Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour. Remove the pears from the refrigerator, spoon the sauce over the pears and serve. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Pinot Grigio]" 48390,"Tri-Tip Picanha Roast with Charred Cherry Tomatoes and Onions 5 garlic cloves 3 tablespoons coarse salt, plus additional for seasoning 5 tablespoons olive oil 1 (2 to 3-pound) picanha tri-tip roast, fat trimmed and connective tissue removed 2 pints cherry tomatoes 1 (16-ounce) bag frozen pearl onions, thawed Freshly ground black pepper Instructions: Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Put the garlic paste in a small bowl and mix in 1 tablespoon of the olive oil. Put the meat in a baking pan and prick it all over with a fork or metal skewer. Evenly rub the garlic paste on the meat. Marinate at room temperature for 1 hour. Preheat the oven to 400 degrees F. Scrape as much of the garlic paste off the meat as possible so it does not burn in the oven. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Pour in 3 tablespoons of the olive oil and sear the beef until browned on both sides, 4 to 5 minutes total. Transfer the skillet to the oven and cook the roast for about 35 minutes for medium and up to 45 minutes for medium-well. (remember that the roast will continue to cook while resting outside of the oven, so it's best to remove the roast from the oven when it's slightly underdone). Check the color of the roast by making a small slit in the thickest part to check the color (remember that the meat on the edges of the roast will be more well done) or use a digital thermometer to check its temperature (128 to 129 degrees F for medium-rare). Remove the roast from the oven, cover with foil, and set aside to rest for 10 minutes before slicing. While the roast rests, preheat a grill pan over medium-high heat. Alternately thread the cherry tomatoes and pearl onions onto wood or metal skewers. (If using an outdoor grill, soak the wooden skewers in water for 30 minutes to prevent them from burning.) Brush the tomatoes and onions with the remaining 1 tablespoon of olive oil and season with salt and pepper. Lay the vegetable skewers on the grill pan and char on both sides. Serve on a platter alongside the sliced beef. ","[Syrah, Tempranillo, Garnacha, Barbera]" 48391,"Pink Sunrise Cocktails 2 shots Campari liqueur 1 quart red grapefruit juice 1 bottle dry Champagne Instructions: Add half a shot of Campari to a champagne flute. Add a few ounces red grapefruit juice to the glass then fill the glass with Champagne to the rim and serve. ","[Prosecco, Ros]" 48392,"Smoky Sheet Pan Chicken with Cauliflower 2 tablespoons olive oil 1 tablespoon white wine vinegar
4 cloves garlic, minced
1 tablespoon sweet smoked paprika (you can replace any portion of this with hot paprika if desired)
1 1/2 teaspoons kosher salt
2 pounds chicken thighs, drumsticks, or halved chicken breasts, all skin-on and bone-in
2 tablespoons olive oil, plus more for the pan(s) 1 1/4 pounds Yukon Gold potatoes (about 4 medium) 1 3/4 pounds cauliflower (1 small or 1/2 very large head) 1/2 large red onion 2 teaspoons fresh thyme leaves, minced
Kosher salt and freshly cracked black pepper
2/3 cup green olives, pitted
8 ounces dried chorizo, cut into chunks (optional)
A few juliennes of red bell pepper 1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
Pinch of granulated sugar
2 tablespoons roughly chopped fresh flat-leaf parsley
Instructions: Marinate the chicken: Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl. Add the chicken pieces and toss to coat. Set aside to marinate while you prepare the vegetables (or marinate in the fridge for up to 1 day). Assemble the chicken and vegetables: Preheat the oven to 400 degrees F and line a half sheet pan or 2 quarter sheet pants with foil and coat with 1 tablespoon olive oil. Peel the potatoes if you wish and cut into approximately 3/4-inch chunks. Cut the cauliflower into about 1-inch florets. Cut the onion half into eight thin wedges. Spread the vegetables on the prepared sheet pan and, using your hands, toss with 2 tablespoons olive oil, the thyme, and plenty of salt and pepper. Scatter the olives over the vegetables and the chorizo, if using. Make spaces throughout the pan of vegetables and add the chicken pieces, skin-side up. Bake for 30 minutes, at which point check the tray and toss the potatoes and cauliflower to ensure they're cooking evenly, then return to the oven to bake for another 10 to 20 minutes, or until the chicken and vegetables are cooked through To finish: Toss the pepper strips together with the vinegar, salt, and sugar, and set aside to marinate until needed. When the chicken and vegetables are ready, top with the pepper strips and chopped parsley. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 48393,"Spicy Peppered Crab Legs 3 pounds Alaskan king or snow crab legs, thawed if frozen Freshly ground pepper 2 tablespoons vegetable oil 1 stick unsalted butter, cubed 6 cloves garlic, chopped 10 thin slices peeled ginger 8 scallions, cut into 2-inch pieces 4 red jalapeno peppers, seeded and finely chopped 2 teaspoons sugar 2 tablespoons oyster sauce 2 tablespoons soy sauce White rice, for serving Instructions: Cut the crab legs into 3-inch pieces with kitchen shears. Cut along one side of the shell on each piece so the meat can be easily removed after cooking. Place the remaining ingredients by the stove. Toast 2 tablespoons pepper in a small skillet over medium-high heat until fragrant, about 2 minutes; remove from the heat. Heat the vegetable oil and butter in a large Dutch oven over medium-high heat until sizzling (you can also set a roasting pan over two burners). Add the garlic, ginger, scallions and jalapenos; sprinkle with the sugar and cook, stirring, until the mixture is fragrant, about 1 minute. Add the crab pieces, oyster sauce and soy sauce. Cook, tossing, until heated through, about 5 minutes. Scatter the toasted pepper on top and continue to cook, tossing, about 1 more minute. Transfer the crab and sauce to a bowl. Serve with rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48394,"Crunchy French Toast 1 cup unsweetened vanilla almond milk 3 tablespoons sugar
2 teaspoons ground cinnamon
Pinch kosher salt
3 large eggs
3 cups cornflakes cereal, crushed
4 pieces challah or Italian bread, sliced about 1-inch thick 2 tablespoons butter, plus more as needed
Warm maple syrup, for serving Instructions: In a wide bowl, whisk together the almond milk, sugar, cinnamon, salt and eggs. Put the crushed cornflakes in another shallow dish. Dunk the sliced bread in the egg mixture and soak about 45 seconds, turning once. Let the excess egg mixture drip off, then press the bread into the cornflakes. Turn and press on the second side, then set aside on a plate. Set a large nonstick or cast-iron pan over medium heat. Set a rack over a baking sheet and preheat the oven to 250 degrees F. Melt 1 tablespoon butter and add 2 pieces of the crusted bread. Cook gently until golden brown, then cook and brown on the second side, about 3 minutes per side. (Reduce the heat if the bread begins to to brown too quickly.) Remove the bread, set on the prepared baking sheet and transfer to the oven to keep warm. Add fresh butter to the pan and repeat with the remaining bread. Transfer to the oven for 2 minutes, then serve with maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48395,"Homemade Batter 14 eggs 1 teaspoon salt 1/ 3 cup sugar 1/ 3 cup brown sugar 4 cups milk 6 cups flour Instructions: Start with eggs, add salt, sugar and brown sugar. Beat until mixed. Then add milk, mix. Add flour. Do not over beat. This will last about 3 days, covered and refrigerated. ","[Chardonnay, Riesling, Gewrztraminer]" 48396,"Red White and Rose Broken Glass Cake Nonstick cooking spray, for the pans 10 ounces shortbread cookies (about 14 cookies)
3 tablespoons unsalted butter, at room temperature
2 tablespoons plus 1 1/2 cups sugar
Ten 1/4-ounce packets unflavored gelatin
1 3/4 cups dry red wine
1 3/4 cups dry rose wine (look for a deep dark rose)
1 3/4 cups dry white wine
Two 14-ounce cans sweetened condensed milk
Instructions: Coat a 10-inch springform pan with cooking spray and set aside. Pulse the shortbread cookies in a food processor until finely ground, then add the butter and 2 tablespoons sugar and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until solid, about 1 hour. Meanwhile, spray three 9-by-5-inch loaf pans with cooking spray and line with plastic wrap so that there is at least a 3-inch overhang on each side; spray the plastic wrap with cooking spray. Mix 2 packets gelatin into 1/2 cup cold water in a medium microwave-safe bowl until combined and let sit for 5 minutes to bloom; the mixture will get very stiff. Microwave on high power for 20 seconds, then stir to combine. Continue to heat and stir in 20-second intervals until the gelatin is completely dissolved, then stir in the red wine and 1/2 cup sugar until the gelatin is incorporated and the sugar is completely dissolved. Pour into one prepared pan. Repeat the process with the rose and white wines, respectively, then refrigerate all the pans until completely set, about 3 hours.
Meanwhile, mix the remaining 4 packets gelatin into 1 cup cold water in a large bowl; let stand 5 minutes. Add 1 cup boiling water and stir until dissolved; stir in the condensed milk until combined. Set aside to cool to room temperature, 2 to 3 hours. Skim the foam from the top.
Using the plastic wrap to help you, lift the wine jellies out of the pans and lay them on a clean baking sheet. Working one at a time, tear and break them up into irregular pieces about 1 inch wide and 2 to 3 inches long; they should look like broken shards of glass. Repeat with remaining wine jellies. Arrange all but 2 cups of the wine shards on the frozen shortbread crust. Pour the condensed milk gelatin slowly into the pan, avoiding pouring directly on the wine shards so that they remain brightly colored and don't develop a milky film. Arrange the remaining wine shards on top so that they are poking up slightly through the top of the milk gelatin. Chill until completely set, at least 3 hours (overnight is best). Open clasp to release the sides of the pan, then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48397,"Green Beans with Fresh Herbs and Walnuts Kosher salt and freshly ground black pepper 3 pounds green beans 3 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 2 large onions, sliced thin 2 tablespoons chopped fresh thyme leaves 1/2 tablespoon chopped fresh rosemary leaves 2 tablespoons chopped fresh chives 1/2 cup walnuts, roughly chopped Instructions: Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside. Melt the butter and olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and cook until the onions caramelize, about 20 to 25 minutes. Add the thyme, rosemary and chives, and cook for another 5 minutes. Add the green beans and walnuts, and stir well. Season, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48398,"Tangy Ground Chicken Pita Sandwiches 1 large red onion; 1/2 chopped, 1/2 sliced 1 1-inch piece ginger, peeled and thinly sliced 2 cloves garlic, smashed 1/2 teaspoon ground coriander 1 teaspoon ground cumin Kosher salt 1/4 cup vegetable oil, plus more for brushing 3/4 pound ground chicken 1/4 cup plain low-fat yogurt, plus more for garnish 1/4 cup frozen peas, thawed 1/4 cup chopped fresh cilantro, plus more for garnish 4 pocketless pitas Chopped cashews and/or hot sauce, for garnish (optional) Instructions: Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teaspoon salt and 1/2 cup water.
Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add the peas and cilantro and season with salt.
Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and/or hot sauce, if desired.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48399,"Indian Summer Citrus Pudding with Ginger Snaps and Salted Caramel 1 tablespoon unsalted butter 2/3 cup superfine sugar 2 eggs, separated 2/3 cup reduced fat buttermilk 1/2 tablespoon blood orange zest 1/2 tablespoon ruby grapefruit zest 1 tablespoon blood orange juice 1 tablespoon ruby grapefruit juice 1/4 cup all-purpose flour 1/4 teaspoon salt 16 round ginger snap cookies pinch of salt 1/2 stick unsalted butter, room temperature 2 tablespoons molasses 1 large egg white 1/4 cup lightly packed light brown sugar 2 cups packed light brown sugar 1/2 stick unsalted butter A double pinch of Kosher salt 1/3 cup heavy cream Instructions: Pre-heat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (approximately 6-ounce size). In a mixer, combine yolks, buttermilk, juice and zest and beat until well combined. Reduce the speed to low and slowly add sifted flour, sugar and salt until just combined. Beat egg whites with a whisk attachment until you get stiff peaks then combine the two mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins. Bake in the oven for 60 minutes until the top springs back when gently pressed and the cakes have a nice light golden color. Allow to cool slightly, then carefully invert onto a plate. Break up cookies into pieces and place in food processor. Pulse until you have a fine crumb, then add butter, salt, molasses, sugar and egg white. Pulse again until you have a smooth batter, then use an off-set spatula to smear out a thin layer on a cookie sheet (if you are not using a non-stick tray, grease it with butter or line with a silpat). Bake in a preheated 350 degree oven for 10 minutes. Allow to cool slightly before removing from the tray to cool on the bench top. Break up into individual sized pieces before serving. Yield: make aprox 10 pieces Add sugar, and butter to a sauce pot and set over medium heat. Reduce until thick and syrupy - about 7 minutes then remove from heat. Add cream (be careful as it will bubble up) then stir and season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48400,"Jacques's French Potato Salad 2 pounds fingerling potatoes or other small waxy potatoes 1/2 cup or so extra-virgin olive oil 1/2 cup 1/4-inch slices of scallion, green and white parts 1/2 cup chopped onion 3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp) 1/3 cup white wine 1 1/2 tablespoons Dijon-style mustard 2 to 3 tablespoons chopped chives 2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley 1 teaspoon kosher salt, plus more, if needed 1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed Large radicchio leaves, about 6, from the outside of the head 1 or 2 hard-boiled eggs, coarsely chopped Chopped fresh parsley Instructions: Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.) Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat. Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like. Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48401,"Shrimp, Potato, and Cheese Tortilla 2 slices smoked bacon 1 medium russet potato, scrubbed and diced 1 1 ?2 teaspoons kosher salt 1 ?2 teaspoon hot paprika 1/2 teaspoon dried basil 24 medium shrimp, peeled and de-veined 8 large eggs 1/4 cup milk Freshly ground black pepper 1 cup shredded Manchego or Parmesan (about 3 ounces) 1/4 cup jarred roasted red pepper Garnish with grated Parmesan and chopped parsley leaves Instructions: Position a rack about 6 inches from the broiler and preheat. Cook the bacon in a large (12-inch) ovenproof nonstick skillet over medium-high heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate and crumble the bacon when cool. Add the potato, 1/2 teaspoon of salt, paprika, and basil and cook, stirring occasionally, until the potato is brown and tender, about 8 to 10 minutes. Meanwhile, whisk the eggs and milk with the remaining 1 teaspoon salt and black pepper to taste. Add the shrimp and bacon into the skillet and stir until the shrimp are pink, about 1 minute. Pull the skillet from the heat, pour the eggs over the potatoes and shrimp. Stir, just until the eggs begin to set and the potatoes and shrimp are evenly distributed in the skillet. Scatter the cheese over the eggs and top with the red pepper. Broil the tortilla until the eggs are set and the cheese begins to brown, about 2 to 3 minutes. Serve from the skillet. Alternatively, use a rubber spatula to loosen the eggs from the side of the skillet and invert onto a plate, invert the tortilla again, onto a serving platter or invert and slide tortilla onto a cutting board. Slice into wedges and serve garnished with cheese and parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 48402,"Potato Pancakes with Smoked Salmon 1 box instant potato pancake mix 1/4 cup chopped Italian parsley Salt and freshly ground pepper 4 tablespoons extra-virgin olive oil 1 cup sour cream 1/4 cup diced red onion 8 to 16 ounces smoked salmon, sliced thinly 1/4 cup chopped fresh dill Instructions: Prepare potato pancake mix according to box instructions. Add parsley, salt and pepper, to taste. Heat 2 tablespoons oil in a shallow non-stick pan. When oil is hot, spoon 1/2 potato mixture into pan and shape into large round pancake. Brown on both sides, making sure it gets crispy and golden brown, about 5 minutes on each side. Remove from pan and place on a paper towel to dry. When slightly cooled, spread sour cream on top, sprinkle red onion and lay the smoked salmon nicely on top. Garnish with dill and slice into 8 pieces (like a pizza). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48403,"Honey-Ginger Chicken Wings 1/2 cup honey, preferably wildflower or mesquite 1/4 cup lime juice plus 1 tablespoon grated lime zest, plus more zest, for garnish 1/4 cup tamari or soy sauce 3 tablespoons sesame oil 2 tablespoons grated fresh ginger 3 cloves garlic, minced 2 scallions, thinly sliced (about 3 tablespoons) Kosher salt and freshly ground black pepper 16 chicken wings (about 4 pounds), tips removed, drumettes and flats separated Instructions: In a medium bowl, whisk together the honey, lime juice and zest, tamari, sesame oil, ginger, garlic, scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper. Reserve 3/4 cup of the marinade for later use. Pour the remaining marinade into a 2-gallon ziptop bag. Add the chicken and seal the bag, pressing out as much air as possible; massage to distribute the marinade. Marinate, refrigerated, for at least 6 hours, preferably overnight. Remove the chicken wings from the refrigerator and let sit at room temperature for about 30 minutes. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Put the wings skin-side down on the baking sheet and spoon the marinade from the bag over the wings. Cook for 20 minutes, then flip the wings, baste with the pan drippings, rotate the pan and cook until the honey has caramelized and the skin is a dark amber, an additional 20 to 25 minutes. Pour the reserved 3/4 cup marinade into a small saucepan and bring to a boil over medium-high heat. Cook until the liquid is thick and syrupy and turns into a glaze, about 4 minutes. Coat the wings with the thickened marinade. Transfer to a serving platter and garnish with lime zest.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 48404,"Cast Iron Skillet Curry Fried Chicken with Curry and Mango-Yogurt Sauce and Red cl Asparagus Vegetable, canola, or peanut oil, for frying 1 (3 to 4 pound) whole chicken, cut up into 8 pieces Salt and freshly ground black pepper 2 cups flour 1 tablespoon good quality curry powder 1 teaspoon cayenne pepper Mango-Yogurt Sauce, recipe follows Asparagus with Red cl Oil, recipe follows 2 tablespoons olive oil 1 small yellow onion, finely diced 2 cloves garlic, finely chopped 2 tablespoons good quality curry powder 1/4 cup water 2 cups plain yogurt 1 ripe mango, peeled, seeded and coarsely chopped 2 tablespoons fresh lime juice Salt and freshly ground pepper 1 pound asparagus, trimmed 1/4 cup red cl oil, recipe follows Salt 1 cup pure olive oil 2 dried New Mexico cl peppers (available at specialty markets), stemmed and seeded 1/2 teaspoon dried cl de arbol (available at specialty markets) 1 teaspoon ancho cl powder (available at specialty markets) Instructions: Heat 1 inch of oil in a large, deep cast iron skillet over high heat to 350 degrees F. Season chicken well on both sides with salt and pepper. Place the flour in a brown paper bag, add 1 tablespoon of salt, 2 teaspoons black pepper, curry powder, and cayenne pepper, and shake to combine. Add the chicken 3 pieces at a time to the bag, and shake well to coat each piece with the flour. Put them on a rack when you have finished. Slowly add the chicken pieces to the hot pan skin-side down. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes, or until golden brown and cooked through. Drain on paper towels and transfer to a platter and drizzle with Mango-Yogurt sauce or serve alongside. Serve with Asparagus with Red cl Oil. Heat olive oil in a small saute pan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute longer. Add the curry powder and water and cook for 5 minutes. Remove from the heat and let cool to room temperature. Place the yogurt, mango, onion mixture and lime juice in a food processor and process until smooth. Season with salt and pepper. Preheat oven to 400 degrees F. Toss asparagus with oil and season with salt. Roast for 8 to 10 minutes or until just cooked through. Place all ingredients in a blender and puree. Strain through a fine strainer. May be refrigerated up to 3 days. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 48405,"Grits Cakes 2 1/2 cups milk 1/2 teaspoon minced garlic 1/2 cup plus 2 tablespoons stone-ground white grits cornmeal 1/2 cup finely diced country ham 1/2 cup shredded Monterey Jack or cheddar cheese 2 tablespoons chopped fresh chives Salt and freshly ground black pepper Pinch cayenne pepper Olive oil and butter, for sauteing Instructions: Combine the milk and garlic in a large saucepan and heat over high heat until scalding. Reduce to a simmer and, using a wooden spoon, slowly stir in the grits. Cook over low heat, stirring constantly, for 8 to10 minutes, until the mixture is the consistency of mush. Remove from the heat and stir in the ham, cheese and chives. Season with salt and pepper and the cayenne. Depending on the shape you desire, pour the mixture into a lightly oiled 9 by 9-inch square pan or other shallow pan. Cover tightly with plastic wrap and cool to room temperature, then refrigerate for 2 to 3 hours, until firm. Unmold the grits mixture and slice or cut into the desired shapes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48406,"Corn and Shrimp 'Pancakes' Topped with Huitlacoche Butter and Ming's Mole Sauce Lard or grapeseed oil, to cook 1 cup masa harina 2 egg yolks 1 cup milk 3 egg whites, whipped to soft peak 1/4 cup melted butter 1/4 cup sliced scallions 1 cup corn kernels taken off a cob that has been dry roasted with the husk on until blackened 1 pound shrimp shelled, de-veined, and cut into 1/4 inch dice Salt and black pepper Huitlacoche butter, recipe follows Ming's Mole sauce, recipe follows 1/4 pound butter, softened 1/2 cup huitlacoche, removed from corn and Sauteed until just tender 1 lime, juiced Salt Black pepper 1/4 cup whole almonds 2 tablespoons sesame seeds 1 tablespoon Chinese 5-spice powder 1 teaspoon Mexican cinnamon 1/2 tablespoon jasmine tea leaves 1 onion, sliced 4 cloves garlic 2 pieces ginger, thin sliced 2 ancho chiles, toasted briefly and soaked in 1 cup warm water for 15 minutes 2 pasilla chiles toasted briefly and soaked in 1 cup warm water for 15 minutes 1 small mango, peeled and chopped 1/4 cup Shaoxing rice wine 2 cups chicken stock 1/2 ounce Mexican chocolate (1/4 tablet) Instructions: Preheat a large skillet or comal or griddle on medium-high heat and coat with lard or grapeseed oil. In a large bowl, whisk together the masa harina, eggs and milk. Fold in the whites, butter, and scallions. Fold in the kernels and shrimp. Ladle about 4 ounces of batter into the hot oil. Brown on both sides, about 3 minutes a side. Drain on paper towels and season lightly with salt and pepper. Plating: On a large plate, spread some mole. Top with pancakes, garnish with a dollop of huitlacoche butter. Mix all together in a bowl and keep in the refrigerator. In a dry saucepan, toast the almonds, sesame seeds, 5-spice, cinnamon, and tea until slightly smoking. Add the onions, garlic, and ginger and saute for 1 minute. Add the chiles and 1/2 of the soaking liquid. Add the mango and Shoaxing wine. Add stock and simmer 5 to10 minutes until slightly reduced, and all alcohol is burned off. Add chocolate and heat several more minutes. Transfer to a blender and blend at high speed. Check for seasoning. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 48407,"Caramelized Onion and Cornbread Stuffing 2 tablespoons butter 2 onions, chopped 6 large cornmeal muffins, cubed 1 egg Handful fresh sage leaves, chopped 1/4 cup heavy cream 1/4 cup chicken stock Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 48408,"Roasted Red Pepper Sauce 12 ounces dried spinach pasta Small head cauliflower, cut into florets 1/2 cup olive oil 1 onion, sliced into thin half moons 1/2 cup dry white wine 7-ounce jar roasted red peppers, drained and cut into thin strips 4 ounces hazelnuts, toasted, skinned and chopped Salt and freshly ground black pepper, to taste Instructions: Bring water to a boil for pasta. Add pasta and cook until al dente. Steam cauliflower florets separately. When done chop into small bits and hold until later. Heat olive oil in a skillet. Add sliced onions and saute a minute just to start them cooking. Cover the skillet, reduce the heat, and cook until tender about 5 minutes. Add the wine and reduce by half. Add the peppers and saute a moment just to heat through. Season to taste with salt and freshly ground black pepper. Add cauliflower bits just to rewarm.When pasta is done, drain it and transfer to a bowl. Top with sauce and blend the two together. Garnish with toasted hazelnuts. To toast and skin hazelnuts: Set unskinned nuts in a baking pan and roast at 375 degrees until they emit a roasted aroma. Rub the skins off between two cloth towels and discard skins. The nuts are ready to be used. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 48409,"Island Sunset 1 cup pineapple juice 1 cup orange juice 1/2 cup coconut milk 1 cup dark rum 3 ounces triple sec 2 ounces grenadine 3 cups ice 6 pineapple wedges, for garnish 6 orange twists, for garnish Instructions: In a blender combine pineapple juice, orange juice, coconut milk, rum, triple sec, grenadine and ice. Blend until smooth. Garnish with a wedge of pineapple and an orange twist. Pour into 6 frozen glasses. ","[Mauvinac, Vinho Verde, Cotes du Rhone]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (8-ounce) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly sliced" 48410,"Classic Gravy 10 tablespoons unsalted butter, plus more as needed Turkey neck and giblets (liver discarded)
Turkey neck and giblets (liver discarded) 1 onion, quartered 1 carrot, chopped 1 stalk celery, chopped 3 sprigs thyme 2 bay leaves 1/2 cup dry white wine 8 cups low-sodium chicken or turkey broth, plus more as needed 3/4 cup all-purpose flour Turkey pan drippings Kosher salt and freshly ground pepper Instructions: Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth. Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done. Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48411,"Buttermilk Fried Chicken 4 cups buttermilk 2 tablespoons hot sauce 2 tablespoons dried thyme 3 cloves garlic, smashed Kosher salt and freshly ground black pepper 6 bone-in skin-on chicken thighs, legs or a mix of the two 3 cups all-purpose flour 2 teaspoons paprika Vegetable or peanut oil, for frying Instructions: Whisk the buttermilk, hot sauce, thyme, garlic, 2 tablespoons salt and 1 teaspoon pepper in a large bowl. Add the chicken pieces, turn to coat, cover the bowl and refrigerate overnight. Whisk the flour, paprika and 1 1/2 teaspoons pepper in a large bowl. Drain the chicken. Coat the chicken pieces in the flour mixture, shake off any excess and lay on a piece of parchment or wax paper. Set a wire rack over a rimmed baking sheet. Fill a large skillet (cast iron preferred) with 3/4-inch of oil. Heat over medium-high heat until a deep-fry thermometer registers 340 degrees F. Working in batches, add the chicken skin side down, and cook, turning once, until the chicken is well browned on the outside and no longer pink near the bone, about 25 minutes total. The temperature of the oil will drop when the chicken is added to the skillet. Adjust the heat as the chicken cooks to maintain it around 250 degrees F. Transfer the cooked chicken to the prepared baking sheet. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48412,"Butternut Orzotto 2 tablespoons olive oil 2 cups peeled, seeded and 1/2-inch-diced butternut squash (about 1 pound) 1 clove garlic, minced 1 small onion, diced 1 1/2 cups orzo 1/2 cup dry white wine 3 cups low-sodium chicken broth 1/3 cup grated Parmesan 1/4 cup half-and-half 1 tablespoon chopped fresh sage Salt and cracked black pepper Instructions: Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the butternut squash and saute until just starting to soften, 5 to 7 minutes. Add the garlic and onions and saute until fragrant and translucent, 2 minutes longer. Add the orzo and continue cooking another 2 minutes, stirring occasionally. Pour in the wine and cook until absorbed.
Gradually add the chicken broth while stirring. Bring to a simmer, cover and cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
Stir in the Parmesan, half-and-half and sage. Season with salt and pepper and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48413,"Pumpkin Cupcakes 1 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1/2 teaspoon baking powder 1/2 teaspoon baking soda Kosher salt 1 stick butter, softened 1/2 cup sugar 1/2 cup canned pure pumpkin puree 1 1/2 teaspoons pure vanilla extract 2 large eggs One 8-ounce block cream cheese 2 tablespoons butter, at room temperature 2 tablespoons pure maple syrup 2 cups powdered sugar Chopped toasted pecans, for topping Instructions: For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners.
In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.
For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
Top the cupcakes with the frosting and chopped pecans. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48414,"Hoisin-Glazed Bacon Bao Buns with Sauteed Mushrooms and Pickled Vegetables 1/2 carrot, julienned 1/4 red onion, thinly sliced
1/4 medium daikon radish, julienned
1/2 cup rice wine vinegar
1/4 cup fish sauce
2 tablespoons plus 2 teaspoons sambal oelek 1 tablespoon sugar
1 teaspoon finely chopped ginger
2 cloves garlic, smashed and finely chopped
1/2 cup hoisin sauce 1/4 cup maple syrup
Six 1/4-inch-thick slices bacon Canola oil, for coating 8 shiitake mushrooms, stemmed and julienned
2 tablespoons soy sauce
1 head Napa cabbage
6 bao buns
1/2 hothouse cucumber, thinly sliced 1/2 cup mung bean sprouts
1/2 cup roasted peanuts, coarsely chopped
Cilantro leaves, for topping Instructions: Preheat the oven to 400 degrees F. In a large bowl combine the carrots, onions and daikon radish. In a small jar or container with a lid, combine the vinegar, fish sauce, 2 teaspoons of the sambal, the sugar, ginger and half of the garlic. Shake well and rest until the sugar dissolves and the flavors marry, at least 15 minutes. Add the vegetable mixture to the pickling liquid and shake. Marinate at room temperature for 1 hour. In a small bowl, combine the hoisin, maple syrup and the remaining 2 tablespoons sambal. Brush the hoisin mixture on both sides of the bacon, then place on a baking rack set in a baking sheet. Bake the bacon for 5 minutes, then brush with the hoisin mixture on both sides. Cook until bacon is sticky and crackly, about 25 minutes. Meanwhile, coat a saute pan with some oil. Add the remaining garlic and cook until aromatic. Add the mushrooms and cook until wilted. Then add the soy sauce, toss to coat and remove from the heat. Line a bamboo steamer with the cabbage leaves, then add the bao buns and steam until soft and warm, 6 minutes. Place a slice of cucumber in each bun. Top each with a slice of bacon, some mushrooms, pickled vegetables, sprouts, peanuts and cilantro to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48415,"Brie and Apple Panini 1/4 cup olive oil 2 shallots, chopped
1/2 teaspoon kosher salt 2 large Pink Lady apples, diced small
1 teaspoon lemon zest (from 1 lemon) plus 1 tablespoon lemon juice (from 1/2 lemon)
1 tablespoon chopped fresh basil
4 ciabatta rolls, sliced in half horizontally
1 pound Brie, sliced into 1/4-inch slices
Instructions: Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil to the pan along with the shallots and 1/4 teaspoon salt. Cook, stirring often, until soft and fragrant, about 2 minutes. Add the apples and stir to coat in the oil. Add the lemon zest, juice and remaining 1/4 teaspoon salt. Stir well to coat the apples in all the flavors. Cook, stirring occasionally, until the apples begin to brown and are cooked through, about 8 minutes. Stir in the basil and set aside to cool slightly. Meanwhile, lay the ciabatta halves out so they are open-faced. Scoop out some of the inside of the bread and discard. Divide the Brie evenly among the halves, about 3 slices per half, tearing them as needed to cover the bread. Divide the apple mixture on the bottom halves of each sandwich (approximately 1/4 cup per sandwich). Place the tops on the sandwiches and press slightly to close. Heat a large skillet over medium heat. Add 1 tablespoon olive oil to the skillet along with 2 sandwiches. Place a lid smaller than the skillet on top of the sandwiches and press down gently. Cook until golden brown on the first side, about 3 minutes. Flip the sandwiches and repeat on the second side until the bread is golden brown and the cheese is melted. Repeat with the remaining oil and sandwiches. (Alternatively, you can use a panini press.) Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 48416,"Grilled Figs with Ricotta and Molasses or Melted Chocolate 10 Mission figs, stemmed and cut in 1/2 Canola oil 1/4 cup fresh ricotta cheese 1 to 2 tablespoons molasses 1/4 cup melted chocolate Chopped mint leaves, for garnish Instructions: Preheat a grill to medium-high. Skewer figs, leaving enough room in between, and brush lightly with canola oil. Place figs, cut side down, on grill and cook until brown, about 2 minutes. Remove from heat and arrange on a serving platter. Drizzle half the figs with the ricotta and molasses and half with the melted chocolate. Garnish with mint. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 48417,"Turnip Cake with Fresh Oyster Ragout 2 1/2 cups daikon, julienned 2 1/2 cups water 2 cups rice flour 2 teaspoons salt 1/2 teaspoon white pepper 2 tablespoons sugar 1/2 cup diced lapchong 1/4 cup chopped dried shrimp, soaked in warm water for 25 minutes 4 sliced shallots 1 tablespoon oyster sauce 1/2 tablespoon sugar 1 cup chicken stock 1 tablespoon butter 2 cups fresh oysters (1 pound) Salt and black pepper to taste Canola oil to cook 1/4 cup sliced green scallion for garnish Instructions: In a saucepan, boil the daikon with 1 1/4 cups of water and a pinch of salt. Cook until soft, about 6 to 8 minutes. Drain well. In a large bowl, mix rice flour, salt, pepper and sugar. Stir in 1 1/4 cup of water until mixture is smooth. Add the drained daikon, lapchong and dried shrimp then transfer mix to a 2 quart saucepan and cook on medium heat, constantly stirring. The mix will come to a boil and start to thicken. Immediately pour mixture into a 10-inch cake pan that has been oiled and lined with oiled parchment. Place pan in steamer for 1 1/2 to 2 hours until set. Remove cake from steamer and allow to cool completely before slicing into 1/2-inch slices. In a non-stick pan add a touch of oil and pan fry both sides of slices golden brown. OYSTER RAGOUT: In a small saucepan coated with oil, caramelize the shallots. Add the oyster sauce, sugar and chicken stock. Reduce by 50 percent. Check for seasoning. Add butter. Add oysters to just warm them. PLATING On small plates, cover with oyster ragout and top with hot turnip cake. Garnish with scallions. Drink Recommendation: Chrysanthemum and Jasmine Tea ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 48418,"Strawberry Basil Martini 7 basil leaves with stems 1-ounce strawberry puree 1 cup ice cubes 2 1/2 ounces soju (Korean vodka) 1/2-ounce lime juice 1/2-ounce sweet and sour mix 1/2-ounce strawberry syrup Instructions: In a 16-ounce cocktail shaker, add the basil leaves and the strawberry puree. Muddle until the basil leaves are broken into pieces. Add the ice cubes, then add the soju, lime juice, sweet and sour mix and strawberry syrup. Shake vigorously. Strain the drink into a 7-ounce chilled martini glass and serve cold. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 48419,"Chicken Jalapeno Popper Casserole Three 6-ounce boneless skinless chicken breasts 4 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper 6 jalapeno peppers, stemmed, halved and seeded
6 slices thick-cut bacon
8 ounces cream cheese, at room temperature 1 cup grated Cheddar cheese
1/2 cup sour cream
1/4 cup chicken stock
1 teaspoon sweet paprika
1/2 cup fried jalapenos, such as French's Crispy Jalapenos 1/2 cup panko breadcrumbs
2 tablespoons salted butter, melted
Instructions: Preheat the oven to 375 degrees F. Place the chicken breasts on one half of a baking sheet, drizzle with 2 tablespoons of the olive oil and season with the chili powder, cumin and some salt and pepper. Place the jalapeno peppers on the other half of the same baking sheet. Drizzle them with the remaining 2 tablespoons olive oil. On a second baking sheet, lay the bacon slices out in a single layer. Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes. Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl. Transfer the bacon and chicken to a cutting board. Dice the chicken and chop the bacon. Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Stir together until well mixed. Transfer half of the chicken mixture to an 8-inch square casserole dish. Arrange half of the roasted jalapenos on top of the chicken mixture. Top with the remaining chicken mixture followed by the rest of the roasted jalapenos. In a separate bowl, mix together the fried jalapenos, breadcrumbs and the remaining bacon. Toss with the melted butter until evenly mixed. Sprinkle the top of the casserole with the breadcrumb mixture. Bake until bubbly and golden, 25 to 27 minutes. ","[Syrah, Tempranillo, Garnacha, Barbera]" 48420,"Poached Lobster with Caviar Mousse and Dijon Mustard Sauce 3 tablespoons Dijon mustard 2 cups lightly whipped cream 1 shallot, chopped Salt and pepper 1 cup caviar 4 tablespoons creme fraiche 4 tablespoons Dijon mustard Salt and pepper 2 lobster tails, poached 4 lobster claws, poached 4 ounces algae 4 thin slices toasted white bread 1 tablespoon black mustard seeds Instructions: To make the caviar mousse, mix the mustard and the whipped cream gently together until smooth. Add the finely chopped shallots, and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Set aside. To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper. To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds. ","[Champagne, Sancerre, Meursault, Vermentino]" 48421,"Roasted Strawberries and Mint Chantilly Cream 1 tablespoon butter 3 tablespoons granulated sugar 16 large, perfect strawberries, preferably with stems 1 cup chilled heavy cream 2 tablespoons green creme de menthe 4 fresh mint sprigs, optional Instructions: Preheat the oven to 450 degrees. In an ovenproof skillet just large enough to hold the strawberries in one layer, melt the butter in the preheating oven, 2 to 3 minutes. Watch carefully so that the butter does not burn. Remove pan from oven and stir in 2 tablespoons of the sugar. The mixture will be grainy. Add the berries, tossing to coat with the butter and sugar. Spread in a single layer. Roast, stirring and turning once or twice, until the berries just begin to soften, about 5 minutes. Gently roll the roasted berries in the pan syrup to coat, then let them cool for about 5 minutes in the skillet. While the berries are roasting, whip the cream with the creme de menthe and remaining 1 tablespoon of sugar just until soft peaks form. Divide the chantilly cream among 4 shallow dessert bowls. Arrange the lukewarm berries in the chantilly cream, pointed ends up. Using a teaspoon, dribble the red pan glaze over the mint cream. Garnish with mint sprigs. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48422,"Antipasto di Ricotta: Simple Ricotta Antipasto 1 pound/450 g fresh sheep's milk ricotta cheese Freshly ground black pepper Freshly grated zest of 1 lemon Extra-virgin olive oil, for drizzling Instructions: Whisk the ricotta cheese in a mixing bowl until creamy. Then add the pepper and lemon zest. Mix well and plate. Top with more lemon zest and pepper. Drizzle with extra-virgin olive oil. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 48423,"Carpaccio of Raw Zucchini 2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds Kosher salt and freshly ground black pepper Extra-virgin olive oil 1/2 lemon, juiced 1 young leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned 1/4 cup chopped fresh herbs, such as chervil, dill, chives, and chive blossoms 1 cup ricotta cheese Fresh mint leaves, for garnish, optional Instructions: Shingle the zucchini slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini. Now scatter the leeks over. Sprinkle with the herbs. Garnish garnish with the ricotta cheese and mint leaves, if using; serve. ","[Bardolino, Vermentino, Sauvignon Blanc, Grner Veltliner]" 48424,"Butterflied Baked Shrimp 2 cups fresh bread crumbs 16 extra large shrimp, peeled and deveined, tails left on Freshly ground black pepper Salt 2 tablespoons chopped fresh oregano leaves 1 tablespoon chopped fresh thyme leaves 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh basil leaves 1 tablespoon chopped garlic 4 ounces butter, melted 4 cups arugula, cleaned 2 tablespoons extra-virgin olive oil 1/2 lemon, juiced Lemon wedges, for garnish Instructions: Preheat the oven to 400 degrees F. Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F. Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside. Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper. Brush a large ovenproof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer. When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown. Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48425,"Sunny's Red Velvet Trifle Parfait One 15.25-ounce box red velvet cake mix Melted butter, for the cake One 8-ounce container whipped topping
One 12-ounce container whipped cream cheese frosting
1/4 cup candied pecans, coarsely chopped 1/4 cup candied walnuts, coarsely chopped
Instructions: Prepare the red velvet cake according to package instructions, substituting melted butter for the oil. Pour into a 9-by-13-inch cake pan or baking dish and bake according to the package instructions. Let cool completely, then cut into bite-sized chunks (reserve crumbs). Gently fold together the whipped topping with the frosting in a bowl. Spoon a dollop into a parfait glass, then sprinkle with candied pecans and walnuts. Top with a few pieces of the cake. Continue layering the frosting mixture, nuts and cake, finishing with a garnish of cake crumbs (tear up additional cake cubes if necessary). Repeat with remaining parfait glasses and serve immediately.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 48426,"Blood Orange & Basil Wine Spritzer 2 segments blood orange 2 basil leaves 1 teaspoon sugar 5 ounces sparkling wine, such as prosecco 4 ounces blood orange Italian soda Blood orange wheel, to garnish Instructions: Add the blood orange segments, basil and sugar to the bottom of a glass. Using the bottom of a wooden spoon, smash the orange, basil and sugar together; this will help release the flavor of the basil. Add the sparkling wine, then the blood orange soda and stir to combine. Top up with ice. Garnish with a blood orange wheel and enjoy. ","[Prosecco, Pinot Grigio, Vermentino]" 48427,"Smokin' Potato Salad 2 tablespoons canola oil, plus more for the grill 2 pounds Yukon gold potatoes (5 to 6 potatoes) 2 teaspoons smoked paprika Kosher salt and freshly cracked pepper 1 cup diced celery (from 2 to 3 stalks) 1/2 small red onion, finely diced 1 tablespoon minced fresh cilantro 1/2 cup sour cream 1/2 cup mayonnaise 1 teaspoon yellow mustard 2 teaspoons chopped capers Juice of 1/2 lemon Instructions: Preheat a grill to medium. Oil the grill grates well. Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 tablespoons canola oil, the paprika and 2 teaspoons each salt and pepper. Toss to coat. Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees F and cook 5 to 10 more minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and allow to cool completely. Dice into 3/4-to-1-inch pieces. In a large glass bowl, combine the diced potatoes, celery, red onion and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, the capers and lemon juice. Adjust the salt as needed. Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48428,"Arugula and Mushroom Salad 1 tablespoon Dijon mustard 2 tablespoons Champagne vinegar
1 small shallot, minced
1 tablespoon finely chopped chives
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 cups baby arugula
2 Belgian endives, thinly sliced
8 ounces white button mushrooms, sliced Instructions: Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify. Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 48429,"Rita's Family Matzo Ball Noodle Soup 3 large leg-thigh chicken quarters 10 cups water 4 ribs celery, 2 cut large and 2 diced 6 peeled carrots, 3 cut large and 3 diced 1 large Spanish onion, cut in half and each half in thirds 4 tablespoons kosher salt, or to taste 1 teaspoon freshly ground black pepper 1 tablespoon granulated garlic powder 4 cups chicken stock (1 box) plus more for canola oil 4 extra-large eggs 1/3 cup canola oil with enough chicken stock to bring it to a total of 1/2 cup liquid 3/4 teaspoon salt 1/4 teaspoon pepper 1 cup matzo meal 1/2 pound thin kosher egg noodles Instructions: Put the chicken in a large stock pot. Cover it with water. Add 2 celery ribs which have been roughly cut. Add the carrots which have also been roughly cut. Add the cut onion, salt, pepper, and garlic powder. Bring to a boil and cover. Reduce heat and simmer for 45 minutes. Remove the chicken and allow to cool. With a hand blender, puree the vegetables in the stock. Strain stock through a strainer into another stock pot to remove any bits. Add the box of stock to the new stock and put aside for later. In a medium bowl, beat the eggs. Add the stock and oil mixture and beat. Add the salt and pepper. Add the matzo meal and blend. Allow to sit on the counter for 20 to 25 minutes. Remove the chicken from the bones and dice into small pieces. Put aside with the rest of the diced celery and diced carrots. Bring the stock to a rapid boil. With a tablespoon, scoop matzo ball mixture into the boiling water 1 tablespoon at a time. If you want to roll it in a ball, oil your hands first to prevent the mixture from attaching to your hands. The balls will pop to the top of the stock. Add the chicken and vegetables and cover. Simmer for 10 minutes. Add the noodles and cover for another 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48430,"Maple Oat Milk Cold Brew 3/4 cup coarsely ground medium or dark roast coffee 4 whole green cardamom pods, lightly crushed 1/8 teaspoon kosher salt 6 cups cold water (1 1/2 liters) 1/2 cup rolled oats 2 1/2 cups cold water (625 milliliters) 2 to 4 tablespoons maple syrup 1 1/2 teaspoons vanilla extract 1/8 teaspoon kosher salt Instructions: For the cold brew: Combine the coffee, crushed cardamom pods, salt and water in a large pitcher and stir well to combine. Place in the refrigerator to steep for 18 to 24 hours. Meanwhile, for the maple oat milk: Combine the oats, water, 2 tablespoons of maple syrup, vanilla and salt in a blender. Blend on high for 20 to 30 seconds, or until smooth and creamy. Do not process for over 30 seconds as that may cause the oats to give up too much starch, which will change the texture. Strain the oat milk once through a fine mesh sieve and then a second time through the same sieve lined with cheesecloth or a clean kitchen towel. Allow the milk to slowly strain through the towel, gently stirring if needed. Avoid pressing or squeezing the oat milk to maintain the proper texture. Adjust the sweetness of the oat milk with another 1 or 2 tablespoons of maple syrup, if desired. Transfer to a jar or bottle and place in the fridge until ready to use. When the coffee is brewed, strain it through a fine mesh sieve to remove most of the coffee grounds. Line the sieve with a few layers of cheesecloth or a clean kitchen towel and pour the cold brew through the lined sieve one or two more times to remove any remaining grounds. Serve the cold brew over ice and pour over some maple oat milk to taste, leaving any oat milk sediment at the bottom of its container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 48431,"Stuffed Catfish topped with Garlic Butter and Grilled Asparagus Spears and Sweet Potatoes 1 red onion, diced 2 cloves garlic, chopped Olive oil, for sauteing 1/2 cup breadcrumbs 2 tablespoons capers 4 catfish fillets Garlic Butter Sauce, recipe follows Grilled Asparagus Spears, recipe follows Sweet Potatoes, recipe follows 4 tablespoons butter 1 lemon, juiced 2 cloves garlic, minced 6 ounces dark wheat beer 1 cup chicken stock Salt and freshly ground pepper 10 to 12 asparagus spears, trimmed Vegetable oil, for sauteing Salt and freshly ground pepper 2 sweet potatoes, scrubbed Vegetable oil, for grilling Salt and freshly ground black pepper Instructions: In a medium skillet, saute the onion and garlic in olive oil over medium heat. Remove the skillet from the heat and let cool briefly. In a small bowl, combine the bread crumbs and the capers, and then add the sauteed onion and garlic to the bowl. Stir the mixture together until thoroughly combined. If necessary, flatten the catfish fillets by placing them between 2 pieces of plastic wrap and gently pounding with a mallet or by rolling out with a rolling pin. Generously spread the bread crumb mixture on top of each fillet. Roll the fillets up, securing with a toothpick if desired. Heat a medium or large skillet over medium heat. Add enough olive oil to the pan for sauteing, about 1/4-inch up the side of the skillet, and let heat for 1 minute. Carefully place the rolled catfish fillets into the skillet, and cook until evenly browned on all sides, turning the fillets with tongs as needed. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. Combine all ingredients in a non-reactive saucepan. Cover the pan and cook over medium heat until the sauce is reduced by half. Drizzle the sauce over the Stuffed Catfish. Coat the asparagus spears with vegetable oil, salt, and pepper. Heat a medium skillet over medium-high heat. Saute the asparagus for a couple minutes until tender, rotating them with tongs, if necessary. Slice the sweet potatoes lengthwise. Heat a grill pan over medium heat and add just enough vegetable oil to lightly coat the bottom of the pan. Add the sliced sweet potatoes to the hot pan in a single layer, and grill until they turn slightly crispy. Turn each slice with tongs and continue grilling until the second side is slightly crispy and the sweet potatoes are fully heated through. Season, to taste, with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48432,"Sunny's Jalape?o Popper Hot Dogs Neutral-flavored oil, for frying 2 jalape?o peppers
1/2 cup whipped chive cream cheese
Kosher salt and freshly ground black pepper
4 beef hot dogs 4 split-top hot dog buns, preferably sesame seed or poppyseed, toasted
6 ounces nacho cheese sauce, warmed 1/2 cup chopped store-bought fried jalape?os or fried onions
Instructions: For the spread: Put about 2 inches of oil in a small saucepan and line a plate with paper towels. Heat the oil over medium-high heat until swirls appear on the surface of the oil, about 5 minutes, then add the jalape?os. Fry until they begin to wrinkle and the thin outer skin begins to separate, about 5 minutes. Remove and drain on the lined plate. Let cool slightly, then chop finely, removing seeds if you'd like less heat. Fold together the jalape?os, cream cheese and salt and pepper to taste in a bowl. For the hot dogs: Cook the hot dogs in the same frying oil until they plump and begin to blister, about 5 minutes. Remove and drain on the lined plate. Slather the insides of the warm hot dog buns with the cream cheese mixture, then add a hot dog to each and top with a drizzle of the nacho cheese sauce and a sprinkle of the chopped fried jalape?os. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 48433,"Grilled Octopus with Celery and Cannellini Bean Salad Extra-virgin olive oil 2 cloves garlic, smashed 1 carrot, peeled and cut into 1/2-inch lengths 1 rib celery, cut into 1/2-inch lengths 1/2 red onion, cut in half Kosher salt Pinch crushed red pepper 1 cup red wine vinegar 3 bay leaves 2 baby octopus (about 1 pound) Extra-virgin olive oil 1/2 red onion, thinly sliced Kosher salt Pinch crushed red pepper 2 cloves garlic, smashed and finely chopped 1 1/2 cups Cooked Cannellini Beans, recipe follows, or 1 can cannellini beans, rinsed 1/2 cup chicken stock 3 celery ribs (from the light green delicate inside), cut very thin on a bias 3 cups washed baby arugula 1/2 cup celery leaves 1 lemon, juiced Big fat finishing oil 1 cup dried cannellini beans, soaked overnight 2 cloves garlic 1 bay leaf 1 carrot, peeled 1 rib celery 1 bundle fresh thyme 1/2 Spanish onion Kosher salt Instructions: To make the octopus: Coat a large saucepan with olive oil and toss in the garlic, carrot, celery and onion. Season with salt and crushed red pepper and bring the pan to a medium-high heat. Cook the veggies until they are soft and aromatic, 7 to 8 minutes. Add the vinegar and fill the pan with water. Season with salt, toss in the bay leaves and bring the water to a boil. Reduce to a simmer and simmer for 20 minutes. Add the baby octopus and simmer for 20 minutes. Remove from the liquid and let cool. (This part can sooooooo be done ahead.) To prep the salad: Coat a large straight-sided saute pan with olive oil, toss in the onions, season with salt and crushed red pepper. Bring the pan to a medium heat and cook the onions until they start to soften, 2 to 3 minutes. Add the garlic and cook for 1 to 2 minutes. Toss in the beans, chicken stock and celery and cook until the stock has reduced by a little more than half. Turn off the heat and reserve the bean mixture. Preheat the grill. Cut the heads off the octopus and cut the legs into sections of 2 legs. Oil the legs and place them on the grill to slightly char and heat up the octopus. In a large bowl, toss the arugula and celery leaves with the lemon juice and olive oil and season with salt. Divide among 4 serving plates and spoon some of the warm bean mixture onto the arugula. Arrange the legs between the plates. Drizzle with big fat finishing oil. Drain the beans from the soaking water and place in a medium saucepan. Toss in the garlic cloves, bay leaf, carrot, celery, thyme and onion. Add water to the pan until it covers the beans by about 2 inches. Put the pan on a high heat and bring the water to a boil, reduce to a simmer and simmer until the beans are very soft and tender, 35 to 40 minutes. Turn the heat off. Season the water generously with salt and let sit for 15 minutes. Drain the beans from the cooking liquid and remove the veggies, bay and thyme and discard. Yield: 2 1/2 cups cooked beans. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48434,"Cherry and Balsamic-Topped Alaska Cod 1/4 cup dried tart cherries 1/4 cup golden raisins 1/4 cup finely chopped sweet onion 1/4 cup white balsamic vinegar 2 Tablespoons toasted pine nuts 4 frozen Alaska Cod fillets (4 to 6 oz. each) Salt and pepper, to taste Instructions: Combine dried fruit, onion, and balsamic vinegar in a small microwaveable bowl. Cover and microwave on medium setting for 1 minute. Remove from microwave and stir in pine nuts; let sit, covered, while fish is cooking. Place metal or bamboo steamer into a 12-inch skillet and add water to a depth of 1-inch. Rinse any ice glaze from Alaska Cod fillets under cold water; place fillets in steamer basket. Season with salt and pepper. Cover skillet and cook on high heat for 10 to 12 minutes, or until fish is opaque throughout. Remove fillets to serving plates; top with fruit. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 48435,"White Chocolate Popcorn Balls 8 ounces white chocolate, chopped 4 cups popped popcorn 4 tablespoons rainbow colored sprinkles Lollipop sticks Instructions: Line 2 12-muffin muffin pans by placing a sheet of plastic wrap over the pan and pushing down into the cups slightly. Over barely simmering water melt the chopped chocolate, stirring occasionally. Remove from the heat and carefully stir in the popcorn carefully to coat it evenly with melted chocolate. Working quickly, take off large spoonfuls of coated popcorn and form into a loose ball the size of a golf ball. Place it in the cup of the lined muffin pans to rest and sprinkle with the colored sprinkles. Insert a lollipop stick in the bottom and let it set up. To hasten the set-up, place them in the refrigerator. These can be wrapped in colored cellophane with twisted ends. Store at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48436,"Steak Tacos with Kimchi and Gochujang Mayonnaise 3 tablespoons soy sauce 2 tablespoons plus 2 teaspoons toasted sesame oil 1 tablespoon packed light brown sugar 3 cloves garlic, finely chopped 1 1-pound skirt steak, cut crosswise into thirds Vegetable oil, for the grill pan 1 bunch scallions 1/3 cup mayonnaise 2 teaspoons gochujang (Korean red cl paste) or Sriracha, plus more to taste 1 cup kimchi, cut into strips 1 firm pear, finely chopped 12 6-inch corn tortillas 2 cups mixed Asian greens (2 ounces) or other lettuce Instructions: Whisk the soy sauce, 1 tablespoon sesame oil, the brown sugar and garlic in a shallow dish. Add the steak and turn to coat. Let marinate at room temperature, 20 minutes. Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the steak from the marinade (do not pat dry) and grill 2 to 3 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes. Meanwhile, toss the scallions with 2 teaspoons sesame oil. Grill, turning, until charred, about 4 minutes; transfer to the cutting board and cut into 1-inch pieces. Slice the steak against the grain; toss with any collected juices. Whisk the mayonnaise and gochujang in a small bowl. Toss the kimchi, pear and the remaining 1 tablespoon sesame oil in another bowl. Lightly char the tortillas over a gas burner, about 20 seconds per side (or microwave as the label directs). Serve the steak and scallions in the tortillas with the greens, spicy mayonnaise and kimchi-pear mixture. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 48437,"Cornmeal Griddlecakes with Raspberry Jalapeno Topping 1/2 cup cornmeal 1/2 cup boiling water 1/2 cup all-purpose flour 1/2 teaspoon salt 1 tablespoon baking powder 1 egg, beaten 1/4 cup (1/2 stick) butter, melted 1/4 cup milk 1 ear corn, husked and kernels removed 1 pint fresh raspberries 1 jalapeno pepper, seeded and finely chopped Juice of 1/2 a lemon 1/3 cup sugar 3 tablespoons chopped fresh mint Instructions: Place the cornmeal in a large mixing bowl and pour the boiling water over it, stirring well to combine. Add the flour, salt, baking powder, egg, melted butter and milk. Beat the batter until it is mixed. Add the corn kernels and stir until thoroughly mixed. Heat a griddle over medium high heat. Brush the hot griddle with oil or butter. Spoon about 2 tablespoons of batter for each pancake and cook until bubbles break on top of the pancakes. Flip and cook a few minutes until the bottoms are golden. Spoon Raspberry Jalapeno Topping over pancakes. In a small saucepan over low heat, combine the berries, jalapeno, lemon juice and sugar. Gently stir just until heated through and berries begin to fall apart. Remove from heat, stir in the mint and spoon over Cornmeal Griddlecakes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48438,"Charmed Marshmallow Treats Nonstick cooking spray 4 tablespoons butter 3 cups miniature marshmallows 6 cups marshmallow charms cereal 8 ounces white chocolate 2 tablespoons confetti sprinkles Instructions: Spray a 10-inch cake pan with nonstick cooking spray. Melt the butter and marshmallows in a large pot over medium-low heat, stirring constantly. Once completely melted and smooth, add the cereal and stir until completely combined. Evenly distribute the marshmallow mixture into the prepared pan and press it into an even layer. Allow it to set in refrigerator for at least 30 minutes before cutting. Remove the cooled treats from the pan to a cutting board. Using a 2 1/2-inch round biscuit cutter, cut out rounds and set aide. In a double boiler or microwave melt white chocolate, in a small bowl. Spread the melted chocolate on top of each marshmallow treat. Put them on a waxed paper lined sheet tray and sprinkle with confetti sprinkles. Allow chocolate to set, then transfer the treats to a serving platter and serve. ","[Riesling, Moscato, Vin Santo, Brachetto]" 48439,"Thai Chicken and Coconut Milk Soup 6 cups chicken stock Zest of 3 large limes Zest of 3 large lemons 6 heaping tablespoons coarsely chopped fresh ginger root 3 hot green chiles, halved and seeded (preferably jalapeno) 3/4 cup chopped cilantro stems and roots, washed carefully 3/4 pound boneless, skinless chicken breast, half-frozen 3 tablespoons lime juice 1 tablespoon sugar 1 tablespoon Nam Pla, bottled Thai fish sauce Finely chopped scallion and cilantro leaves, for garnish Instructions: Place the chicken stock in a heavy-bottomed pot over high heat. Add the lime peel, lemon peel, ginger root, green chiles, and the cilantro stems and roots. Bring to a boil, turn down to a simmer and cook until reduced to 3 cups. Press occasionally on the solids with a wooden spoon to release flavor. Working with a sharp knife, cut the chicken breasts into broad slices, as thin as possible. Salt lightly, and reserve in refrigerator. When broth is reduced, strain into a measuring cup. Press on the solids in the strainer with a wooden spoon. Place the coconut milk in the soup pot over medium heat. Slowly stir in the reduced broth. Warm rapidly but do not allow to boil (otherwise the coconut milk will separate). When the soup is just below the boiling point, add the chicken slices. Remove from heat after 30 seconds (or when the chicken is just cooked through). Just before serving, mix together the lime juice and sugar in a small bowl. Blend in the fish sauce. Pour mixture into hot soup, season to taste and garnish soup with a little bit of chopped scallion and cilantro leaves. Yield: 6 first-course servings. Optional step: If your soup has curdled a bit, or if you'd like a fluffier texture in the soup, before you add the chicken, place the soup in a blender at high speed for 30 seconds. Then return to pot, add chicken and proceed as before. As an appetizer: Looks lovely served individually in six wide, shallow soup bowls. Great starter for many kinds of meals, not just Thai. As a main course: By doubling the amount of chicken and keeping the same amount of liquid, you convert this soup practically into a stew. The six wide, shallow bowls still work well; place a half-cup of steamed white rice to one side in each bowl, then divide the soup/stew among the bowls. Serve a tomato salad on the side that has been dressed with lime juice, sugar, fish sauce, and topped with chopped peanuts and minced cilantro. If you can get the Thai ingredients: for the lime and lemon peel, substitute 3/8 cup Keffir lime leaves, 2 lemon grass stalks chopped, 3 thick slices dried galanga root. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48440,"Simple Homemade Granola 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger Salt 3 tablespoons honey 2 tablespoons vegetable oil 2 tablespoons maple syrup 2 tablespoons water 1 teaspoon vanilla 2 cups whole oats (not instant) 1/2 cup chopped pecans 1/2 cup crisped rice cereal 1/4 cup wheat germ or milled flax seed Instructions: Preheat the oven to 300 degrees F. In a large bowl, whisk together the cinnamon, ginger, 1/4 teaspoon salt, honey, oil, maple syrup, water, and vanilla together. Add in the oats, pecans, rice cereal, and wheat germ. Toss to coat completely. Spread the granola out on a baking sheet lined with parchment and bake until dry and crisp, but not yet browned, 30 to 35 minutes, stirring once or twice. Allow to cool completely before storing in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48441,"Margherita Pizza with Vodka Tomato Sauce 1 (14 ounce) can diced tomatoes with juices 1/4 cup vodka 1/4 cup heavy cream 1 (1 pound) fresh pizza dough Olive oil 10 ounces low-moisture mozzarella, sliced 1/2-inch thick 30 small basil leaves Instructions: Heat the oven to 425 degrees F and arrange and a rack in the middle. Heat tomatoes, vodka, and cream in a small saucepan over medium heat until bubbling and vodka smell is cooked off, about 15 minutes. Season as desired with salt and freshly ground pepper and set aside to cool. Meanwhile roll pizza dough to a 12-inch round. Drizzle olive oil on a baking sheet to coat and place dough on top. Pierce the dough in several places to prevent it from bubbling up unevenly. Spread sauce evenly over the dough. Evenly distribute mozzarella across pizza and scatter whole basil on top. Drizzle with oil and bake until crisp is crusty, cheese is melted, and underside of dough is golden brown, about 20 minutes. ","[Prosecco, Pinot Grigio, Vermentino, Gavi]" 48442,"Cafe du Monde Smoothie 1 cup strong brewed coffee 2 cups nonfat vanilla frozen yogurt 2 fresh bananas, frozen and sliced 1 tablespoon hazelnut flavored or almond flavored syrup Instructions: Place all ingredients in a blender and blend until smooth. Pour into wine glasses and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 48443,"Popcorn Topping: Pizza (savory) 1/3 cup tomato powder (Terra Spices) 1 tablespoon dried oregano leaves 1 teaspoon red cl flakes 1/2 teaspoon granulated garlic 1 cup nutritional yeast Instructions: Combine all ingredients in a spice grinder and grind until finely ground.
To Mix: Toss 16 cups freshly popped popcorn with 1/2 cup unsalted melted butter. Season liberally with fine sea salt. Toss to coat with 1/4 cup of pizza topping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48444,"No-Churn Neapolitan Ice Cream 1 pound strawberries, hulled and halved 1 cup water 1/2 cup sugar 1 tablespoon cornstarch 4 ounces semisweet chocolate, chopped 4 teaspoons coconut oil 2 cups cold heavy cream 2/3 cup sugar 4 ounces cream cheese 1/2 cup sour cream 2 teaspoons pure vanilla extract Pinch of salt Instructions: Make the strawberry sauce: Combine the strawberries, water, sugar and cornstarch in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Continue to cook, stirring occasionally and gently smashing the berries as they soften, until thick and jammy, about 25 minutes. Pour into a small bowl and let cool completely, stirring occasionally. (You will have about 11/3 cups sauce.) Meanwhile, make the chocolate sauce: Combine the chopped chocolate and coconut oil in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth, 1 1/2 to 2 minutes. Let cool slightly. Make the ice cream: Blend the heavy cream, sugar, cream cheese, sour cream, vanilla and salt in a food processor, scraping down the sides of the bowl occasionally, until very thick and fluffy, about 2 minutes. Spoon about one-third of the ice cream mixture into a freezer-safe 2-quart baking dish, then spoon about one-third of the strawberry sauce over the top, then one-third of the chocolate sauce (it does not have to evenly cover). Repeat the layering two more times, ending with the chocolate sauce. Freeze until the chocolate sets, 5 to 10 minutes, then cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 30 minutes at room temperature before scooping. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 48445,"Ginger Garlic Pork with Sizzling Rice 2 cups jasmine rice, rinsed 4 cups water Vegetable oil, for frying 2 pounds pork tenderloin, silver skin removed 2 tablespoons soy sauce 1 teaspoon dry mustard 3 tablespoons rice wine vinegar 1 cup all-purpose flour 3 tablespoons cornstarch 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons canola oil 3 tablespoons canola oil 1 large yellow onion, diced 3/4 cup diced fresh ginger 3/4 cup diced garlic 1 tablespoon freshly cracked black pepper 1 cup white wine 2 cups water plus 4 tablespoons 2 cups low-sodium chicken stock 4 tablespoons soy sauce 2 tablespoons honey 3 tablespoons cornstarch 1/2 cup diced green onions, for garnish Instructions: To make Da Sizzling Rice: Add rice and water to a small saucepot and bring to a boil over medium heat. Reduce the heat to low, cover and simmer for 5 minutes. Remove from heat and let sit 30 minutes. Transfer the rice to a baking sheet and cool to room temperature. Preheat the oven to 200 degrees F. Put the rice into the oven and let it dry out for 1 hour. Heat 2 cups of oil to 350 degrees F. in a heavy-bottomed pan over medium heat. Cut the rice into 3-inch rounds and fry in the oil until crunchy and light brown, about 2 minutes. Set aside on a plate. To make Da Pork: Cut the pork into 3/4-inch rounds. Stir the soy sauce, mustard, and rice wine vinegar in a large bowl. Add the pork and let marinate for15 minutes. In a shallow bowl, mix the flour, cornstarch, garlic, onion, salt, and pepper. Lightly press down on the pork to flatten and dredge in the flour mixture. Heat the oil in medium saute pan, add the pork and cook until lightly browned on both sides. To make Da Gravy: In a medium sauce pot, over medium heat, add the oil. When the oil is hot, add the onions, ginger, garlic, and pepper, and saute until the onions are translucent. Deglaze the pan with wine, and then add 2 cups of water, the stock, soy sauce and honey. Simmer for 1 hour or until reduced by half. Strain the gravy and return it to the pot over low heat. Combine the 4 tablespoons water and cornstarch in a small bowl. Slowly stir it into the sauce and cook until the gravy has thickened. For Da Plate up: Transfer the rice to a serving platter, and arrange the pork on the platter. Top with the gravy and garnish with the green onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 48446,"Grilled Potatoes with Mustard-Garlic Dressing 2 pounds new potatoes Kosher salt 3 tablespoons white wine vinegar 2 tablespoons whole-grain mustard 2 cloves garlic, finely chopped Freshly ground black pepper 1/2 cup extra-virgin olive oil Canola oil, for tossing 1/4 cup chopped fresh flat-leaf parsley Instructions: Put the potatoes in a pot of generously salted water and bring to a boil. Cook until just tender, 8 to 10 minutes. Drain and cool slightly. While the potatoes are cooking, whisk together the vinegar, mustard and garlic in a bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified. Heat the grill to high. Toss the potatoes with a little canola oil, and season with salt and pepper. Put the potatoes in a grill basket and grill, shaking the basket occasionally and turning the potatoes as needed, until charred in spots and just cooked through, about 5 minutes. Put the potatoes in a serving bowl and toss with the dressing while still hot. Add the parsley and toss again. Serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 48447,"Eddie's Mommy Salad 1/4 cup rice vinegar 1 tablespoon wasabi powder 1/4 cup soy sauce 1/4 cup olive oil 2 teaspoons sugar 1 tablespoon minced shallots 1 tablespoon minced pickled ginger 1 tablespoon hot sauce (recommended: Sriracha) 1 pound shelled edamame 1/2 cup small diced red bell pepper 1/2 cup small diced daikon radish 1/2 cup small diced jicama 1/2 cup sliced green onions 1/2 cup diced English cucumber Instructions: In a small glass bowl, combine all the dressing ingredients, whisking well with a fork to combine. Bring a large pot of water to a boil over medium heat and add the edamame. Blanch for 2 minutes. Drain and add to the bowl with the dressing. In a medium nonreactive bowl, combine the remaining vegetables and add the edamame and the dressing. Cover and refrigerate for at least 30 minutes, stirring occasionally. Transfer to a serving bowl and serve cold. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 48448,"Spicy Mango No-Churn Ice Cream 1 pound frozen chopped mango (about 2 cups), thawed at room temperature for 10 minutes One 14-ounce can sweetened condensed milk (about 1 cup) 1 teaspoon pure vanilla extract Pinch fine salt 1 jalapeno pepper, seeded and minced (for additional heat, use the seeds) Zest of 1 lime, plus extra for serving 2 cups heavy cream, cold Chili powder, for serving Instructions: Pulse the mango in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine, then remove to a medium bowl and fold in the jalapeno and lime zest; set aside. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the mango mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until until solid and scoopable, about 5 hours. Serve topped with a pinch of lime zest and chili powder. ","[Riesling, Moscato, Sauvignon Blanc, Vermentino]" 48449,"Black Bean Hummus 4 cups black beans, drained 1 cup tahini 3/4 cup lemon juice 1/4 cup canola oil 2 tablespoons garlic, minced 1 teaspoon salt 2 teaspoons black pepper Instructions: Place all ingredients in a mixing bowl. Mix with a wire whisk until smooth. Place in 2 plastic containers and refrigerate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 48450,"Chili-Garlic Shrimp With Ginger Rice 4 thin slices peeled fresh ginger, plus 2 tablespoons minced 1 1/2 cups jasmine rice 1/2 cup low-sodium chicken broth 1/3 cup ketchup 2 tablespoons chili-garlic sauce 1 tablespoon plus 2 teaspoons oyster sauce 1 tablespoon cornstarch 1/4 cup vegetable oil 1 1/4 pounds large shrimp, peeled and deveined 1 12-ounce bag broccoli florets (about 6 cups) Instructions: Bring 2 1/4 cups water and the ginger slices to a boil in a medium saucepan over high heat. Stir in the rice and return to a boil. Cover, reduce the heat to low and cook until the water is absorbed and the rice is tender, about 18 minutes. Fluff with a fork, cover and set aside. Meanwhile, mix the chicken broth, ketchup, chili-garlic sauce, oyster sauce, cornstarch and 1/2 cup water in a measuring cup; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in two batches and cook until no longer translucent, 1 to 2 minutes per side; remove to a large bowl. Add the broccoli and 1/2 cup water to the skillet and cook, stirring occasionally, until crisp-tender and the water has evaporated, about 3 minutes. Add to the bowl with the shrimp. Add the remaining 2 tablespoons vegetable oil to the skillet. Add the minced ginger and stir-fry until golden, 30 seconds to 1 minute. Pour in the prepared sauce and simmer until thickened, about 2 minutes. Add the shrimp and broccoli and toss to coat, adding a splash of water to loosen, if needed. Serve with the rice. ","[Syrah, Zinfandel, Tempranillo, Chianti]" 48451,"Pumpkin, Penne and Cabbage Salt 1 medium butternut squash, or 1 small cooking/sugar pumpkin, peeled and cut into bite-size pieces Olive oil cooking spray Freshly ground pepper Freshly grated nutmeg A pinch of saffron threads 2 cups chicken stock 1 pound of white/green cabbage, cut into fat julienne 6 tablespoons butter 18 to 20 fresh sage leaves 1 pound penne 1 cup freshly grated Parmigiano-Reggiano, plus some for topping Instructions: Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil. Arrange the squash on a baking sheet and spray with the cooking spray to lightly coat; season with salt, pepper and a little nutmeg. Roast to tender and brown at the edges. Place the saffron in the chicken stock in a medium pot and add the cabbage. Bring to a low boil, then reduce the heat to a simmer. Cook the cabbage to very tender, about 20 minutes. Melt the butter in small pan over medium heat, add the sage and fry the leaves to crisp. Remove to a towel, and then crumble the leaves. Lightly brown the butter. Boil the pasta in salted water to al dente, reserve 1/2 cup starchy water, then drain. Toss the pasta with the starchy water, squash, cabbage and stock, browned butter, crumbled sage and cheese. Toss for 2 minutes to absorb the sauce, then place in casserole and cool. Store for a make-ahead meal. To reheat, bake at 375 degrees F, loosely covered with foil. Then top with a little cheese, and broil to crisp up the edges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48452,"Herby Cabbage Salad 1/4 cup olive oil 2 tablespoons white wine vinegar
1 tablespoon whole-grain mustard
1 small shallot, minced
Kosher salt and freshly ground black pepper
1 small head Napa cabbage, halved and cut crosswise into 1/2-inch strips
1 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh oregano
2 teaspoons finely chopped fresh thyme
Instructions: Stir together the oil, vinegar, mustard, shallots, 1/2 teaspoon salt and a few grinds of black pepper in a large salad bowl. Add the cabbage, parsley, chives, oregano and thyme and toss to coat. Let stand at least 15 minutes or refrigerate up to 24 hours before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48453,"Quick Roasted Tomatoes 8 vine-ripened tomatoes (about 2 pounds) Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper 8 sprigs fresh thyme Instructions: Preheat the oven to 425 degrees F. Halve the tomatoes crosswise. Lay the tomatoes cut-side up on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Cut each thyme sprig in half crosswise and place half a sprig on each tomato. Roast until the tomatoes are tender and beginning to brown, about 20 minutes. Transfer the tomatoes to a plate and season with additional salt and pepper and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 48454,"Roasted Butternut Squash Soup with Creme Fraiche 1 large butternut squash, peeled, seeded and cut into 1-inch cubes 1 tablespoon unsalted butter, melted Kosher salt and freshly ground pepper to taste 1 tablespoon olive oil 1/2 cup minced shallots (see Cook's Note) 4 cups low-sodium chicken or vegetable broth 4 thick-cut strips bacon, sliced crosswise into 1/2-inch pieces 1/2 cup heavy cream 1/2 cup creme fraiche for serving Instructions: Preheat the oven to 400 degrees F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast until tender and lightly browned on the bottom, about 25 minutes.
Heat the oil in a stockpot over medium heat. Add the shallots and saute until the shallots have softened and turned a light golden brown, about 10 minutes. Add the broth and bring to a simmer.
Meanwhile, if using bacon, heat a large heavy skillet over medium-high heat and add the bacon pieces. Saute until they are cooked and crisp, then transfer them with a slotted spoon to some paper towels to drain.
Add the cooked butternut squash to the simmering broth. Working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree right in the pot with an immersion blender). Return the pureed soup to the pot. Taste and adjust the seasoning.
Add the cream and heat just until warmed through. Place the creme fraiche in a small bowl and stir with a fork make it very soft and creamy. Ladle the soup into bowls, swirl in a tablespoon of the creme fraiche, and sprinkle with some crisped bacon, if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48455,"Marbled Chocolate Brownies 2 sticks (1 cup) unsalted butter, plus 1 tablespoon softened butter for greasing the baking dish 8 ounces bittersweet chocolate, chopped
1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
6 large eggs, at room temperature
One 8-ounce package cream cheese, softened
1/2 cup confectioners' sugar (see Cook's Note)
1/2 teaspoon vanilla extract
Instructions: Preheat the oven to 325 degrees F. Grease a 9-by-9-inch baking dish with the softened butter and set aside. In a medium saucepan over medium-low heat, melt the 2 sticks butter and the chocolate together, stirring constantly, until smooth. Remove from the heat and stir in the cocoa powder, granulated sugar, salt, 1 cup of the flour and 5 of the eggs. Pour the batter into the prepared baking dish. Using an electric mixer, beat the cream cheese until smooth, 3 to 4 minutes. Add the confectioners' sugar, vanilla, the remaining 1/4 cup flour and the remaining egg. Mix until smooth. Dollop the cream cheese mixture over the brownie batter. With a butter knife or fork, swirl the mixtures together to form a design. Bake until the brownies just slightly pull away from the sides of the baking dish, 45 to 50 minutes. Allow to cool in the pan for 15 minutes. Slice into 9 squares and serve. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 48456,"Meat and Cheese Antipasticks 2 pounds Italian \pick-up\ sausages such as mini-sopressata, abruzzese, calabrese sticks, see cook's note, or 1 pound chunk Genoa salami cubed into 16 pieces and 1 pound slicing pepperoni, cut into 16 pieces 1 1/2 pounds provolone, cut into 16 chunks 16 pepperoncini, jarred or from bulk bin 1 package 8-inch bamboo skewers Instructions: For meat and cheese antipasticks, cube Italian sausages or salami and pepperoni into bite size chunks. Cut provolone into bite size chunks. Skewer meat and cheese and arrange on a platter. ","[Chianti, Barbera, Dolcetto, Valpolicella]" 48457,"Chorizo, Egg and Cheese Enchiladas 2 tablespoons extra-virgin olive oil 1 jalapeno, seeded and chopped, plus more for serving
1/2 white onion, diced
Kosher salt and freshly ground black pepper 2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
Pinch crushed red pepper
1 teaspoon sugar
One 16-ounce can diced green chiles
3/4 cup low-sodium vegetable or chicken stock
48 potato tots (from a 1-pound bag) Kosher salt and freshly ground black pepper
8 ounces Mexican chorizo, casings removed
1/2 white onion, diced
12 large eggs, beaten
Eight 8-inch flour tortillas
10 ounces mozzarella, grated Garnish: sour cream, sliced jalapenos, sliced radishes, chopped fresh cilantro
Instructions: For the sauce: Preheat the oven to 425 degrees F. Heat the olive oil in a large saucepan over medium heat. Add the jalapeno, onion and a pinch of salt and cook until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, oregano, crushed red pepper and black pepper and cook, stirring, for 1 minute. Stir in the sugar, chiles and stock and remove from the heat. Blend in a food processor or blender until smooth. Return it to the pan and simmer for 20 minutes. Taste and adjust the seasoning as desired. For the filling: Spread the tots out on a sheet pan, then sprinkle with salt and pepper. Bake until crisp, 20 to 25 minutes. Remove from the oven and set aside, then reduce the oven to 375 degrees F. Heat a large skillet over medium-high heat and cook the chorizo, breaking it up with a wooden spoon until fully cooked. Use a slotted spoon to transfer to a large bowl. Reserve a thin coating of fat in the skillet and discard any excess. Add the onion and a pinch of salt to the skillet and cook until softened, 5 to 7 minutes. Add the eggs and scramble, cooking until just set. (Err on the side of them being underdone, since they'll continue to cook in the oven.) Transfer to the bowl with the chorizo and fold to combine. Season to taste (you may decide not to add any salt, since the chorizo has salt). Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/3 cup of the egg mixture onto each tortilla. Top with a handful of the cheese and 6 potato tots. Roll up the tortillas and arrange them seam-side down in the baking dish. Top evenly with the remaining sauce. Sprinkle the top with the remaining cheese. Bake until the cheese is browned, about 40 minutes. Top with dollops of sour cream, jalapenos, radishes and fresh cilantro and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 48458,"Salmon Chowder with Crab, Whole-Grain Croutons, and Pinot Glaze 2 shallots, skin on, chopped 2 Spanish onions, skin on, chopped 2 tablespoons olive oil 2 Dungeness crabs (about 4 pounds) 1 cup dry white wine 1 cup chopped plum tomatoes 1 tablespoon whole black peppercorns 1 bay leaf 2 (5 by 12-inch) untreated cedar planks, soaked in water to cover for at least 1 hour Olive oil 1 1/2 pounds salmon fillet Salt and freshly ground black pepper 3 tablespoons unsalted butter 1 small Spanish onion, finely diced 1 medium carrot, finely diced 1 medium stalk celery, finely diced 2 tablespoons all-purpose flour 2 cups heavy cream 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh parsley 1/2 pound Dungeness crab meat, picked over 2 pounds fingerling potatoes, halved, brushed with oil, seasoned with salt and pepper, and roasted Whole-Grain Croutons, recipe follows Pinot Glaze, recipe follows 3 slices whole-grain bread Unsalted butter, room temperature 3 cups Pinot Noir 2 to 3 teaspoons honey Instructions: For the crab broth: In a 2 gallon stock pot, saute the shallots and onions in olive oil until soft. Add the crabs and saute for a few minutes. Add the wine and reduce by half. Add the tomatoes, peppercorns, bay leaf and enough water to cover and bring to a boil. Reduce the heat and just barely simmer for 30 minutes, skimming off any impurities. Strain through cheesecloth and discard the solids. For the salmon: Preheat the oven to 400 to 450 degrees F. Remove the planks from the water and, using tongs, sear over a medium-flame until charred. (Alternatively, place in the oven until charred, about 15 minutes.) Remove and brush the top with oil. Rub the salmon with oil and season with salt and pepper. Transfer the salmon to the prepared planks, wrap the planks and salmon with parchment paper, and roast the salmon to medium-rare doneness, about 10 minutes. Remove the salmon to a platter and let rest before flaking with a fork. For the chowder: Melt the butter in a Dutch oven. Add the onions, carrots, and celery and cook until soft. Add the flour and cook for 1 minute. Add the Dungeness Crab Broth, bring to a boil, and cook until reduced and thickened. Place the heavy cream in a saucepan and reduce by half. Add the reduced cream to the chowder and heat through. Stir in the thyme and parsley. Fold in the salmon, crab, and potatoes. Ladle the chowder into individual bowls and top with a Whole-Grain Crouton and drizzle with Pinot Glaze. Preheat the oven to 350 degrees F. Cut each slice into thirds and spread with butter. Bake in the oven until toasted and golden.; Bring the wine to a boil over high heat and cook until thickened to a glaze consistency and reduced to about 3/4 cup. Stir in the honey. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 48459,"Roasted Tomato Basil Soup 2 tablespoons extra-virgin olive oil 1 frozen diced onion 1 teaspoon minced garlic 1/2 cup dry vermouth 3 (15-ounce) cans roasted diced tomatoes 1/2 cup low-sodium chicken broth 10 large fresh basil leaves, chopped, plus more for garnish 1/4 teaspoon salt 1/2 cup cream Instructions: In a medium pot over medium high heat, saute diced onions and garlic in olive oil for 1 minute. Add remaining ingredients except for cream. Bring to boil, reduce heat to low, and simmer for 5 minutes. Remove soup from heat. Working in batches, puree soup in blender. NOTE: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting. Adjust seasoning with salt and pepper. Return puree to saucepan, add cream and heat through. Serve hot, garnished with chopped fresh basil. ","[Barolo, Barbaresco, Chianti, Rioja]" 48460,"Grilled Bread Salad 1 small baguette (about 8 ounces) or other crusty bread 1/4 cup extra virgin olive oil 1/4 cup fresh lemon juice (good vinegar also works well) 2 tablespoons diced shallot, scallion, or red onion 1/4 teaspoon minced garlic, optional 1 1/2 pounds tomatoes, chopped Salt and freshly ground black pepper 1/4 cup or more roughly chopped basil or parsley Instructions: With MINIMAL Effort: Before grilling rub the bread, with a cut clove of garlic and/or brush it with some olive oil and a sprinkle of salt. Add to the salad 1/4 cup chopped olives, 1 tablespoon capers, and/or 2 minced anchovy fillets. For a one-dish meal, grill or broil some shrimp or boneless chicken alongside the bread, then add the chunks to the salad. Or add some leftover or canned tuna (the Italian kind, packed in olive oil) to the mix. Start a gas or charcoal grill or preheat the broiler; the rack should be 4 to 6 inches from the heat source. Cut the bread lengthwise into quarters. Grill or broil the bread, watching carefully and turning as each side browns and chars slightly; total time will be less than 10 minutes. While the bread cools, mix together the next five ingredients in a large bowl. Mash the tomatoes with the back of a fork to release all of their juices. Season to taste with salt and pepper to taste. Cut the bread into 1/2- to 1-inch cubes (no larger) and toss it with the dressing. Let the bread sit for 20 to 30 minutes, tossing occasionally and tasting a piece every now and then. The salad is at its peak when the bread is fairly soft but some edges remain crisp, but you can serve it before or after it reaches that state. When it's ready, stir in the herb and serve. With MINIMAL Effort: Bread salad is a way of making good use of stale bread. The bread is softened, usually with water, olive oil, lemon juice, or a combination, then tossed with tomatoes and a variety of seasonings. Like many old-fashioned preparations created as a way to salvage food before it goes bad (count pickles and jam among these), bread salad has an appeal of its own. This is especially true in the summer, when good tomatoes are plentiful and may lead to the rather unusual problem of waiting around for bread to become stale. Or, of course, making it stale. I'd always solved this problem by drying bread in the oven until I realized that using the grill or broiler would not only dry the bread more quickly but, by charring the edges slightly, add another dimension of flavor to the salad. This procedure is really the same as making toast--exposing the bread to direct heat (rather than the indirect heat of the oven) to brown it as well as dry it. There's another benefit to grilling the bread in order to dry it out: The added flavor makes it possible to strip the salad to its bare minimum. This is a substantial salad, but it's still a side dish unless you're in the mood for a very light meal. Because it's juicy, almost saucy, and pleasantly acidic, this salad makes a nice accompaniment to simple grilled meat or poultry, and has a special affinity for dark fish such as tuna and swordfish. The only tricks here involve timing. You must watch the bread carefully as you grill or broil it; a slight char is good, but it's a short step from there to burned bread. And the time you allow the bread to soften after tossing it with the seasonings varies some; keep tasting until the texture pleases you. If your tomatoes are on the dry side, you might add a little extra liquid, in the form of more olive oil and lemon juice, or a light sprinkling of water. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 48461,"Around the World Fries: Crispy Polenta Poutine 1/2 cup extra-virgin olive oil Two 1-pound tubes prepared polenta
2 tablespoons garlic-herb seasoning Kosher salt
1 yellow onion, diced 3 cloves garlic, finely chopped 1 pound ground turkey One 28-ounce can crushed tomatoes 2 tablespoons drained and rinsed capers
1 teaspoon sugar 1 1/2 cups ricotta 1/2 cup fresh basil, thinly sliced into ribbons 1 lemon, zested
Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and generously brush with 1 tablespoon of the oil. Remove the packaging from the polenta and cut each tube in half crosswise. Cut each half lengthwise into 8 wedges. Spread the wedges on the prepared baking sheet, brush with 2 tablespoons of the oil and generously sprinkle with 1 tablespoon of the garlic-herb seasoning and a pinch of salt. Bake the wedges, turning once, until golden brown and crispy along the edges, 45 to 50 minutes.
Meanwhile, place a large skillet over medium heat and add 2 tablespoons of the oil. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Add the ground turkey to the pan and cook, breaking it up with a spoon and stirring occasionally, until evenly browned, about 10 minutes. Stir in the tomatoes, capers, sugar, 1/2 cup water and the remaining 1 tablespoon garlic-herb seasoning. Bring to a simmer and reduce the heat to low. Cook the sauce until thickened, about 12 minutes more.
Divide the hot polenta fries among 6 plates. Spoon the hot tomato sauce over the fries. Dollop some ricotta over the sauce. Top with ribbons of fresh basil and sprinkle with lemon zest. Drizzle with the remaining 3 tablespoons oil and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 48462,"The Best French Onion Soup 6 tablespoons unsalted butter 8 medium yellow onions, thinly sliced (see Cook's Note) 3 bay leaves 3 to 4 sprigs fresh thyme Kosher salt and freshly ground black pepper 2 cups dry white wine
8 cups low-sodium beef broth 8 slices French-style baguette (about the size of the top of the soup crocks) 4 cups coarsely shredded Gruyere (about 2 pounds) Instructions: Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.) Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.) Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 48463,"Peanut Butter Cookie Sandwiches Stuffed with Grape Jelly Ice Cream 1/2 cup butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 1/2 cups flour 3/4 teaspoons baking soda 1/4 teaspoon salt 1/2 cup peanut butter Grape jelly ice cream, recipe follows 1 quart vanilla ice cream 1/2 cup grape jelly Instructions: Preheat oven to 400 degrees. Cream the butter well in a mixer with a paddle attachment. Add the sugars and continue to mix well. Add the egg and vanilla and mix well. Sift the flour with the baking soda and the salt then add it to the mixer and blend. Add the peanut butter and mix well. Roll into 1/2-inch balls and place on a greased sheet pan 1-inch apart. Press a fork down on the surface lengthwise then crosswise to make a grid pattern. Bake for 5 to 8 minutes at 400 degrees until light golden brown. Let cool on the pan. Place a small scoop of grape jelly ice cream on the bottom (flat) side of a cookie and top with another cookie to make a sandwich. Place in the freezer and repeat with the remaining cookies. Fold grape jelly into vanilla ice cream, leaving some streaks of jelly. Freeze until ready to use in the sandwiches. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48464,"Coconut-Lime Granita 1/2 cup sugar 1 (13 1/2-ounce) can coconut milk (not low-fat!) Zest of 1 lime Juice of 1/2 a lime 2 tablespoons shredded coconut (either fresh or the unsweetened desiccated kind) Coarse sea salt Instructions: Place an 8-inch square baking dish in the freezer to chill while you make the simple syrup. Combine the sugar and 1/2 cup of water in a small saucepan over low heat until the sugar is dissolved and syrup is at a gentle boil. Remove it from the heat, and allow it to cool.. Pull the chilled baking dish out of the freezer, and pour the coconut milk into the dish. You may need to whisk it to smooth out any lumps. Whisk in the simple syrup, lime zest, lime juice and fresh coconut until well combined. Place the dish in the freezer, and let it chill for 1 hour. Pull it out of the freezer, and using a fork, break up the ice crystals forming around the edge of the dish, by dragging them into the more molten center. Return to the freezer and repeat this process every hour or so, smoothing out the granita before you return it to the freezer. The whole process should take about 3 hours. When you're ready to serve, allow the granita to sit at room temperature for about 5 minutes so that it softens. Spoon the mixture into a small bowl or glass, and top with a little coarse sea salt. ","[Riesling, Moscato, Sauvignon Blanc, Vinho Verde]" 48465,"30-Minute Spicy Pork and Sweet Potato Stew 1 cup canned unsalted diced tomatoes 1 medium white onion, quartered 2 cloves garlic 1/2 chipotle in adobo sauce, plus 1 tablespoon of the sauce 2 tablespoons vegetable oil 1 large pork tenderloin, trimmed and cut into 1-inch chunks (about 1 1/2 pounds) Kosher salt and freshly ground black pepper 1 tablespoon chili powder One 8-ounce sweet potato, peeled and cut into 1/2-inch chunks 2 cups low-sodium chicken broth 1 tablespoon pickled jalapenos 1 cup 2 percent Greek yogurt 1/4 medium head red cabbage 1 medium Haas avocado 1 lime 1/2 cup loosely packed fresh cilantro Eight 6-inch corn tortillas, warmed Instructions: Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth. Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes. Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges. Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 48466,"Brown Bread 1 1/2 cups warm coffee (about 100 degrees F) 1 tablespoon brown sugar
2 1/4 teaspoons active dry yeast
2 1/4 cups bread flour
1 1/2 cups whole-wheat flour
1 tablespoon cocoa powder
1/3 cup honey
2 tablespoons salted butter, softened
2 tablespoons molasses
Olive oil, for greasing and drizzling Instructions: Mix together the warm coffee and brown sugar in a small pitcher. Mix in the yeast and set aside for a couple minutes to bloom. In the bowl of an electric mixer, mix together the bread flour, whole-wheat flour and cocoa powder. Add in the coffee/yeast mixture, as well as the honey, butter and molasses. With the dough attachment, mix on medium until a ball begins to form, about 2 minutes. Reduce the speed to low and knead for an additional 6 minutes. Grease a large bowl with olive oil; put the dough in it and cover with plastic wrap. Place in a warm spot in the kitchen and let rise until doubled in size, about 2 hours. Divide the dough in half, form into 2 tight balls and put on a baking sheet. Drizzle the tops with olive oil and cover very loosely with plastic wrap. Allow to rise again for 45 minutes to 1 hour. Preheat the oven to 375 degrees F. When the dough is ready, remove the plastic wrap. With a serrated knife, cut an X in the top of each round. Carefully transfer the dough to two 10-inch cast-iron skillets. Place both skillets on the center rack of the oven and bake until the crusts are browned and the centers are set, about 30 minutes. Transfer to a cooling rack and allow to cool for at least 15 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48467,"Kale Salad with Marcona Almonds and Sherry Vinaigrette 2 oranges 1/2 cup extra-virgin olive oil 3 tablespoons sherry vinegar 1/4 teaspoon Dijon mustard Kosher salt and freshly cracked black pepper Squeeze of lemon juice 1 bunch fresh kale (about 1 pound) 1/2 cup dried cranberries, roughly chopped 1/2 cup Marcona almonds, roughly chopped Instructions: For the sherry vinaigrette: Peel the oranges with a sharp knife. Remove the segments by cutting between the white membrane of each segment. Squeeze out the 2 tablespoons of juice and reserve. Combine the olive oil, vinegar, juice and mustard together. Season with salt and pepper and whisk vigorously. Finish with a squeeze of lemon juice.
For the kale salad: Remove the tough stems from the kale and discard. Finely slice the leaves into thin ribbons and toss together with the cranberries and vinaigrette. Serve on a platter scattered with orange segments and sprinkled with the almonds. ","[Chardonnay, Vermentino, Sauvignon Blanc, Riesling]" 48468,"Lemon-Coconut Matzo Jelly Roll 1/4 cup vegetable oil, plus more for brushing 1/3 cup kosher potato starch, plus more for the pan 1 cup sweetened shredded coconut 1/3 cup matzo meal 1/4 teaspoon salt Finely grated zest and juice of 1 lemon 8 large eggs 1 cup granulated sugar Confectioners' sugar, for dusting 1 cup raspberry jam Fresh raspberries, for serving (optional) 2 large egg whites 1/2 cup granulated sugar 1/4 teaspoon finely grated lemon zest 2 teaspoons fresh lemon juice Pinch of salt Instructions: Preheat the oven to 350 degrees F. Make the cake: Brush a rimmed 11-by-17-inch baking sheet with vegetable oil and line with parchment paper. Oil the parchment and dust with potato starch, tapping out any excess. Spread the coconut on a separate baking sheet; bake until lightly toasted, about 8 minutes. Let cool. Finely grind all but 1/4 cup coconut in a food processor; add the matzo meal and process until finely ground. Transfer to a large bowl and stir in the potato starch and salt. Combine 1/4 cup vegetable oil with the lemon zest and juice in a bowl; set aside. Put the eggs in their shells in a bowl and cover with hot tap water; let stand 5 minutes. Crack the eggs into a bowl; add the granulated sugar and beat with a mixer on medium-low speed until combined, 1 minute. Increase the speed to medium high and beat until thick and fluffy, 12 minutes. Fold the egg mixture into the matzo meal mixture with a rubber spatula until combined. Stir in the lemon-oil mixture until just combined. Spread the batter on the baking sheet; bake until the cake is golden and springs back when pressed, 18 to 20 minutes. Transfer to a rack and let cool 5 minutes in the pan; run a knife around the edge of the cake to loosen. Dust a kitchen towel with confectioners' sugar and invert the cake onto the towel. Peel off the parchment. Starting with a long side, carefully roll up the cake, using the towel to help you. Wrap the towel tightly around the rolled cake and let cool completely, about 15 minutes. Make the frosting: Put the egg whites, granulated sugar, lemon zest and juice, and salt in a heatproof bowl. Set the bowl over a saucepan of simmering water (do not let the bowl touch the water); whisk until the sugar is dissolved, 3 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until thick, glossy and cool, 3 to 5 minutes. Assemble the cake: Unroll the cooled cake and spread with the raspberry jam. Reroll the cake, cover with the frosting and top with the reserved 1/4 cup coconut. Serve with raspberries. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 48469,"Peach Bellini 6 peaches, (about 1 pound, 8 ounces), halved and pitted 1/4 cup superfine sugar, plus more for garnish 1/4 cup water 1 bottle Prosecco (750 ml or 3 1/3 cups), chilled Instructions: With a box grater, grate peaches into a pitcher. Add the sugar and water to the peaches and place pitcher in refrigerator until chilled and sugar has dissolved, or until needed. When ready to serve, pour the superfine sugar on a plate and invert a chilled Champagne glass in the sugar to coat rim. Pour about a 1/8th of the peach mixture into the prepared glass and top off with Prosecco. Stir gently and serve. ","[Prosecco, Cava, Moscato, Sparkling Shiraz]" 48470,"Chocolate-Raspberry Sundaes 1 jar hot fudge sauce 1 pint raspberries 2 slices marble pound cake or 2 large brownies, store bought 1/2 pint chocolate ice cream 1/2 pint raspberry sorbet Whipped cream 1 bittersweet chocolate bar, for shaving Instructions: Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat. Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 48471,"Key Lime Chicken la Palapa 2 teaspoons shallots 2 teaspoons fresh ginger 2 tablespoons butter 8 ounces key lime juice 2 ounces white wine 1 ounce honey Salt and pepper 1 (2 to 3 pound) chicken or 4 (6-ounce) chicken breasts 1 ounce olive oil 16 ounces portobello mushrooms, sliced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 ounce lima beans 1 tablespoon balsamic vinegar Salt and pepper Instructions: Preheat oven to 425 degrees F. Using a hot pan, saute the shallots and ginger in the butter for approximately 3 minutes. Add the key lime juice, white wine, honey, salt, and pepper. Reduce the mixture by 50 percent and remove from heat. Brush the glaze over the chicken or chicken pieces. At this point the chicken may either be roasted in the oven or cooked on a grill. For the garnish, heat the olive oil in a skillet. Add the portobellos, peppers, lima beans, balsamic vinegar, and salt, and pepper and saute for approximately 5 minutes. To serve, place the chicken on a platter or individual plates and surround the chicken with the cooked garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48472,"Green Salad Vinaigrette 1 1/2 tablespoons champagne vinegar 1/4 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 extra-large egg yolk, at room temperature
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
6 ounces baby arugula or mesclun mix
Instructions: In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, 1/2 teaspoon salt, and 1/8 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Place the greens in a serving bowl and toss them with enough dressing to moisten. Serve immediately. ","[Champagne, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48473,"Cookie Butter Three Ways 2 cups finely crushed shortbread cookies 2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted and cooled
6 to 8 tablespoons heavy cream
1/2 cup finely crushed candy canes
2 cups finely crushed chocolate wafer cookies 2 tablespoons cocoa powder
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted and cooled
6 to 8 tablespoons heavy cream
2 cups finely crushed gingersnap cookies 2 tablespoons unsalted butter, melted and cooled
1 tablespoon light brown sugar
1 tablespoon molasses
1/2 teaspoon pumpkin pie spice
6 to 8 tablespoons heavy cream
Instructions: For the Candy Cane Cookie Butter: Combine the cookie crumbs, sugar and butter in a food processor and pulse to combine. With the machine running, add enough cream to make a soft paste that collects in a ball around the blade (you may not use all of the cream). Add the crushed candy canes and pulse until well combined. Transfer the cookie butter to gift jars and refrigerate until ready to use. Let sit at room temperature for 30 minutes to soften before serving. For the Chocolate Cookie Butter: Combine the cookie crumbs, cocoa, sugar and butter in a food processor and pulse to combine. With the machine running, add enough cream to make a soft paste that collects in a ball around the blade (you might not use all of the cream). Transfer the cookie butter to gift jars and refrigerate until ready to use. Let sit out for 30 minutes to soften before serving. For the Gingerbread Cookie Butter: Combine the cookie crumbs, butter, brown sugar, molasses and pumpkin pie spice in a food processor and pulse to combine. With the machine running, add enough cream to make a soft paste that collects in a ball around the blade (you might not use all of the cream). Transfer the cookie butter to gift jars and refrigerate until ready to use. Let sit out for 30 minutes to soften before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 48474,"Veal Schnitzel 4 large (6 to 7 ounce) veal cutlets Waxed paper 1 cup flour Salt and pepper 2 eggs A drizzle extra-virgin olive oil 1 cup cracker meal, found near bread crumbs or at fish counter in market Butter, for frying Whole nutmeg Chopped fresh parsley, for garnish 1 lemon, cut into wedges Instructions: Cover work surface with a sheet of waxed paper. Arrange cutlets with a few inches between them on paper. Top work surface with a second sheet of waxed paper. Pound cutlets out to 1/4-inch thick using the bottom of small heavy skillet or a rubber mallet. Heat a large skillet over moderate heat. Set veal aside and set up 3 disposable pie tins and a plate in a row. Place flour in 1 disposable tin and season with salt and pepper. In the second disposable tin, beat eggs with a drizzle of oil and season with salt. In the third disposable tin, pour out about 1 cup of cracker meal. Bread veal in flour. Coat the veal evenly with egg on both sides. Gently press veal into cracker meal and rest coated cutlets on a plate. Add a drizzle of oil and 1 1/2 tablespoons butter to the skillet. When butter foams, add 2 pieces of veal and cook 3 to 4 minutes on each side until golden brown all over. Remove to a warm plate and grate a little nutmeg over hot schnitzel. Repeat with remaining 2 veal cutlets. Garnish veal with parsley and serve with lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48475,"Easy Chocolate Pudding 2 cups whole milk 1/2 cup sugar 1/3 cup natural cocoa powder 4 teaspoons cornstarch 1/4 teaspoon fine salt 3 large egg yolks 2 teaspoons pure vanilla extract 3/4 cup whipping cream 1/4 cup confectioners' sugar Instructions: Put 1 1/2 cups of the milk, the sugar, and the cocoa in a non-reactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan to a medium-high heat, and cook, whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set. Just before serving pour the cream into a chilled bowl. Whip the confectioners' sugar into the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 48476,"Escalope of Salmon 2 tablespoons butter 4 shallots, peeled and sliced 4 mushrooms, thinly sliced 3/4 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1 1/4 cups dry white wine 1 1/4 cups clam juice or fish stock 1 cup heavy cream Tabasco pepper sauce Squeeze of fresh lemon Olive oil for brushing 1 (2pound) fillet of salmon 1/2 cup brunoise of cucumber (small dice) 1/2 cup brunoise of yellow summer squash (small dice) 1/2 cup brunoise of tomato (small dice) 1 small bunch chives, thinly sliced at a diagonal 1 cup chervil leaves Instructions: Prepare White Wine Sauce: Melt the butter in a saucepan and add the shallots, mushrooms, salt and pepper and cook until soft, 3 to 4 minutes. Increase heat to high, add the wine and reduce by half. Add the clam juice and again reduce by half. Strain sauce into a clean saucepan and add the cream. Bring to a boil and reduce slightly until sauce begins to thicken. Adjust seasoning with salt, pepper, Tabasco pepper sauce and lemon if needed. Preheat the broiler as hot as possible. Brush 4 large dinner plates lightly with olive oil. Slice the salmon in very thin escalopes and cover each plate completely with the fish. Bring 1 1/2 cups of the White Wine Sauce to a boil and add the cucumber, squash, tomato, and chives. Return to a boil and spoon hot sauce over each plate, covering the salmon completely. Place the plates directly under the broiler and cook 2 to 4 minutes or until sauce begins to bubble and fish is just barely cooked. Serve immediately with chervil sprinkled generously over each dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48477,"Cut-Out Cookies 6 tablespoons soft unsalted butter 1/2 cup sugar 1 large egg 1/2 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 to 3 tablespoons just-boiled water 1 cup confectioners' sugar, sifted Food coloring, preferably pastes Special equipment: cookie cutters Instructions: Icing:; Preheat the oven to 350 degrees F. Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour. Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets. Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool. Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48478,"Spring Pasta with Mushrooms, Chiles and Spring Peas Kosher salt 1/4 cup fresh shelled English peas 12 ounces fettuccine pasta 6 tablespoons extra-virgin olive oil, plus extra for finishing 2 cloves garlic, sliced 1 shallot, finely diced 1 big pinch pepperoncini cl flakes 4 ounces maitake mushrooms, sliced 4 ounces oyster mushrooms, sliced 1/4 cup white wine 2 tablespoons unsalted butter 1/2 Fresno cl, finely diced 1/2 cup finely grated Pecorino Romano (fine like dust) 6 fresh basil leaves, cut into chiffonade Instructions: Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely. Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente. While the pasta is cooking, in a large saut pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and saut until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine. When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno cl and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 48479,"AB's Martini 1 cup crushed ice, plus extra for chilling glass 1/2-ounce dry vermouth 2 1/2 ounces gin 1 olive Instructions: Place some crushed ice into the martini glass you will be serving in, and set aside. Place the 1 cup of crushed ice into a cocktail shaker. Pour in the vermouth and swirl it around, making as much contact as possible with the ice. Using a strainer, pour the vermouth out. Add the gin and stir well to combine. Remove the ice from your serving glass and add the olive. Using the strainer, pour the gin into the serving glass. ","[Gin, Vodka, Campari]" 48480,"Moroccan Style Chicken Wings 12 chicken wings, halved 1 1/2 teaspoons ground coriander 4 cloves garlic, mashed 2 teaspoons ground cumin 1 teaspoon sweet paprika 1 teaspoon ground cinnamon Salt and pepper 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon honey 1/2-ounce chili peppers 2 large cloves garlic 2 tablespoons lemon juice 1 tablespoon white vinegar 6 tablespoons butter 1 1/2 cups pureed canned plum tomatoes 4 cloves garlic, mashed 1 teaspoon ground cumin 1 teaspoon coriander 1 teaspoon paprika 1/2 teaspoon cinnamon Salt and cayenne 1 cup yogurt, drained 1 teaspoon lemon juice Instructions: Preheat oven to 350 degrees. In a bowl combine coriander, garlic, cumin, paprika, cinnamon, salt and pepper to taste. Add olive oil, lemon and honey. Make a paste, rub onto wings and marinade overnight. Place in pan and bake for 20 minutes. Cover chili peppers with hot water and let soak 1 hour. Drain peppers and cut into small pieces. Mash or grind to puree with garlic, lemon, vinegar and salt to taste. In a saucepan melt butter and add chili puree, combine well. Brush wings with mixture and bake an additional 10 minutes. Crisp under broiler for 1 to 2 minutes. In a saucepan combine tomatoes, garlic, cumin, coriander, paprika, cinnamon, salt and cayenne to taste. Simmer for 20 minutes over low heat. Stir in yogurt and lemon juice to taste. Transfer to serving bowl. Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with sauce.; ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]

" 48481,"Flour Tortillas 2 1/2 cups all purpose flour Scant 1/2 cup vegetable shortening (3 1/2 ounces) 1 teaspoon salt 1 cup warm water Instructions: In the bowl of a heavy duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10 inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 48482,"Surf and Turf Skewers 12 ounces tenderloin steak Two 4- to 5-ounce raw lobster tails, meat removed from the shell 1 1/2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground thyme
4 tablespoons olive oil
3 tablespoons butter, melted Instructions: Preheat a grill or grill pan to medium-high heat. Cut the steak and lobster tail meat into 1-inch chunks. Alternating between steak and lobster, skewer the meat onto four 12-inch skewers (about 4 pieces of steak and 3 pieces of lobster on each skewer); set aside. To make the spice rub, mix together the salt, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne, black pepper and thyme in a small bowl. Drizzle or brush the skewers with the olive oil. Lightly sprinkle the skewers with the spice rub. Grill the skewers, brushing them with the melted butter and turning about every minute, until the lobster is cooked through and the steak is rare, 4 to 5 minutes total. Allow to rest for 5 to 7 minutes before enjoying. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48483,"Tortellini with Peas and Prosciutto Kosher salt 1 pound meat-filled tortellini 2 tablespoons extra-virgin olive oil 4 ounces prosciutto or pancetta, finely chopped 3 cloves garlic, thinly sliced 1 tablespoon tomato paste 1/4 cup heavy cream 1 cup frozen peas, thawed 2 tablespoons chopped fresh parsley 1/2 cup grated parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes. About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 48484,"Blue Ribbon Pound Cake 4 cups sifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Pinch of ground nutmeg 2 cups unsalted butter, at room temperature 3 cups sugar 6 large eggs, at room temperature 1 cup milk, at room temperature 2 teaspoons lemon extract or vanilla, or 1 teaspoon each lemon extract and vanilla Confectioners' sugar Fresh whole strawberries Instructions: Sift together the flour, baking powder, salt and nutmeg and set aside. Cream butter until very light and fluffy, then add sugar gradually, creaming all the while. Add the eggs, one at a time, beating after each addition just enough to mix. Combine the milk and the flavoring (lemon, vanilla or lemon and vanilla). Add the sifted dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Pour into a well-buttered-and-floured 10-inch tube pan, filling to within about 2 inches of the top. Bake in a 300 degree oven for about 1 hour and 20 minutes, or until cake just begins to pull from the sides of the pan and a finger pressed gently on the top of the cake leaves a print that vanishes slowly. Cool cake upright in the pan on a wire rack for 10 minutes, then turn out on the rack and cool to room temperature before cutting. Serve as is or garnish, if you like with a dusting of confectioners' sugar and a few red, ripe strawberries ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 48485,"Cajun Potato Planks 4 large baking potatoes 1/2 cup vegetable oil 1 tablespoon chili powder 1 tablespoon paprika 1 teaspoon dried whole oregano 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon freshly ground black pepper Instructions: Preheat the oven to 450 degrees. Scrub the potatoes and cut them lengthwise into sixths or eighths, depending on thickness. You want each plank to be a good hefty wedge of a potato. Toss the potato planks with the oil in a bowl, making sure each piece is coated. Spread the planks evenly on a lightly greased baking sheet. Combine the seasoning ingredients in a small bowl and sprinkle half of mix over potatoes. Bake for 20 minutes, until golden on top. Turn the planks over and sprinkle with remaining seasoning. Bake another 7 to 10 minutes, until bottoms are golden brown. Serve immediately -- cold planks tend to shrivel. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 48486,"Pizza Dough 11 ounces lukewarm water 1 teaspoon fresh yeast 1 tablespoon molasses 2 1/2 teaspoon kosher salt 2 1/2 tablespoons olive oil 3 1/2 cups all purpose flour 1/3 cup whole wheat flour Instructions: Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.) Add the salt and oil to the bowl and mix well. With mixer on low speed add the all purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5-1/2 ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 48487,"Dry Rubbed Ribs with Vinegar BBQ Sauce 1/2 cup pimenton 1/4 cup kosher salt 1/4 cup celery salt 1/2 cup brown sugar 1/2 cup granulated garlic 2 tablespoons cayenne pepper 2 tablespoons whole cumin, toasted and ground 2 tablespoons whole coriander, toasted and ground 2 teaspoons ground cinnamon 1 tablespoon dry mustard powder 2 racks pork spareribs 1 to 2 beers (plus more for drinking, if desired) 2 cups apple cider vinegar 3 cloves garlic, smashed and finely chopped 1 teaspoon crushed red pepper flakes 1/2 cup tomato paste 2 tablespoons Creole mustard 1/4 cup brown sugar Instructions: Combine all of the ingredients in a small jar or bowl. Coat the ribs generously with the rub and refrigerate it for at least 12 hours. It will be better if refrigerated for 24 hours. Preheat the oven to 300 degrees F. Arrange the ribs on a sheet pan. Pour 1 beer into the bottom of the pan and cover the pan with foil, trying not to have the foil touch the meat. Put the ribs in the preheated oven and roast for 2 hours. Check the ribs after 1 hour and turn them over. Add more beer, if needed. Rotate the pan. After 2 hours, remove the foil and roast for 30 minutes more. Remove from the oven and cool. Sauce: (This can be done while the ribs are roasting.) Combine all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. The sauce will not be thick but it should be a homogeneous mixture and very well flavored. Turn off the heat and let cool. Preheat the grill to a medium-high heat. Arrange the ribs, meat side down, on the grill and grill until they start to get a little brown and charred, then brush with the sauce. Turn the ribs over, brush with the sauce and grill for 4 to 5 minutes. Brush with the sauce and again turn the ribs over. Grill for another 4 to 5 minutes. At this point the ribs should be nicely browned and really well flavored. Remove them from the grill to a cutting board. Cut the ribs apart and arrange on a serving platter. Serve with lots of napkins. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 48488,"Chartreuse of Asparagus and Leeks Served with an Emulsion of Chervil 2 tablespoons butter, softened 3 medium leeks Salt and pepper to taste 12 spears of pencil-thin asparagus One 5-ounce chicken breast 1 egg 1 yolk 1/4 cup heavy cream 3 tablespoons milk Salt and pepper to taste 1 cup vegetable stock 2 tablespoons heavy cream 5 drops lemon juice 1 teaspoon butter 6 chervil sprigs 12 chervil flowers 2 very thinly sliced pieces of black truffle, cut into thin strips Instructions: Prepare the leeks: Line four 3-inch custard cups liberally with softened butter. Refrigerate. Trim roots from leeks. Trim the tough, dark green tops of the leeks. Split the leeks in half lengthwise. Wash thoroughly. Cut the leeks into 5-inch long by 1/4 inch wide strips. Separate the light and dark pieces. Bring a medium saucepan of salted water to the boil. Have a bowl of ice water ready on the side. Plunge light pieces of leek in the water for 1 minute. Refresh in the ice water. Remove and pat dry with paper towel. Repeat procedure with dark pieces of leek. Line the custard cups with alternating light and dark strip of leek by place one end of each strip in the center of the custard cup, pressing it along the bottom and up the side. There should be an overhang of approximately 1 1/2 inches over the edge of the cup. Refrigerate. Reserve remaining light pieces of leek for mousse. Prepare the mousse: Bring a medium saucepan of salted water to the boil. Have a boil of ice water ready on the side. Plunge the asparagus into the water for 2 minutes. Refresh in ice water. Trim heads of asparagus and reserve for garnish. Place asparagus stems, reserved extra pieces of leek, chicken breast, egg, yolk, heavy cream and milk in a food processor. Puree until smooth. Season with salt and pepper. Press mixture through a fine sieve using a rubber spatula to remove fibers. Divide mixture between the custard cups. Fold leek ends over mousse to enclose it. Cover the top of the custard cup tightly with plastic wrap. Refrigerate until needed. When ready to cook, prepare a water bath: Place custard cups in a baking dish. Fill baking dish with hot water that reaches 3/4 of the way up the sides of the cups. Cover dish with aluminum foil. Place in a preheated 350-degree oven for 20 minutes. The mousse is cooked when a toothpick inserted in the center of a custard cup comes out completely clean. Remove from the water bath. Make the sauce: Bring vegetable stock to the boil. Reduce by half. Add heavy cream, lemon juice, butter and chervil sprigs. Blend mixture together. Strain through a sieve. Keep sauce warm in a small saucepan. Assemble the dish: Remove plastic from the custard cup. Unmold the chartreuse onto a serving plate. Heat reserved asparagus heads in the sauce. Spoon 3 heads of asparagus and some sauce on each plate. Sprinkle with truffle pieces and chervil flowers. Optional garnish: Sauteed wild mushrooms, such as chanterelles, morels and girolles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48489,"Variations on Stuffing 101: Giblet Stuffing Giblets, from your turkey Vegetable oil Small onion Small carrot 1 (13 3/4-ounce) can reduced-sodium chicken broth 1/4 teaspoon dried thyme 1/4 teaspoon salt 8 peppercorns 1 recipe Bread Stuffing 101, including bread cubes Instructions: Use the giblets from your turkey. With a heavy cleaver or large knife, chop the turkey neck into 2 to 3-inch pieces. Trim the liver and refrigerate (if it is added to the broth too soon, the liver will overcook and make the broth bitter). In a large saucepan, heat 1 tablespoon vegetable oil over medium-high heat. Add the neck, heart, and gizzard and brown on all sides, about 10 minutes. Stir in 1 quartered small onion and 1 coarsely chopped small carrot. Add a 13 3/4-ounce can reduced-sodium chicken broth and enough cold water to cover the giblets by 1 inch. Bring to a simmer, skimming off the foam that rises to the surface. Add 1/4 teaspoon dried thyme, 1/4 teaspoon salt, and 8 peppercorns. Reduce the heat to low and simmer, partially covered until the giblets are very tender, about 2 hours. Add the turkey liver and simmer until cooked through, 15 to 20 minutes. Strain, reserving the stock, if desired. Cool the giblets. Pull the meat off the neck. Chop the neck meat, heart, gizzard, and liver. Stir into he Bread Stuffing 101 along with the bread cubes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only.

recipe: Creamy Tomato Soup with Basil and Parmesan 2 tablespoons unsalted butter 1 medium onion, finely chopped 3 cloves gar" 48490,"Grilled Asparagus Gribiche 1 1/2 pounds asparagus, trimmed Olive oil, for brushing asparagus Salt and freshly ground pepper 4 hard-cooked eggs, yolks only 1 tablespoon finely chopped fresh tarragon leaves 2 tablespoons capers, drained 6 cornichons, diced 1 1/4 cups extra-virgin olive oil 1/4 cup white wine vinegar Instructions: Preheat the grill to medium. Brush the asparagus with oil and season with salt and pepper, to taste. Grill for 2 to 3 minutes on each side, or until just cooked through. Remove from the grill and place on a serving platter. Place the cooked egg yolks, tarragon, capers, cornichons, salt, and pepper in the work bowl of a food processor and pulse until just combined. With the processor running, slowly add the oil until emulsified. Add enough white wine vinegar to make the sauce thin enough to drizzle. Taste for seasoning and add more salt and pepper, if necessary. Drizzle the sauce over the asparagus and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 48491,"Ricotta and Orange Blintzes with Strawberry Sauce 1 cup milk 1/4 cup cold water 2 large eggs 1 cup all-purpose flour 2 tablespoons sugar Pinch kosher salt 3 tablespoons unsalted butter, melted, plus more to cook crepes 1 1/2 cups ricotta cheese 4 ounces cream cheese, softened 1 large egg 3 tablespoons confectioners' sugar 1 orange, zest finely grated 1 quart strawberries, hulled and sliced 1/4 cup sugar 1/4 cup water 1 teaspoon cornstarch 1 orange, zest finely grated Unsalted butter, melted for sauteing blintzes Confectioners' sugar, for dusting Instructions: Make the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest. Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use. Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down. Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes. Assembly: Preheat the oven to 400 degrees F. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 48492,"Giada's \House\ Soup 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 leek, white and tender green parts only, finely chopped 2 carrots, 1 finely chopped, 1 sliced 1/2 fennel bulb, finely chopped Kosher salt 1/2 teaspoon red pepper flakes 3/4 cup dried small white beans, such as navy 1/2 to 3/4 cup farro 1 15-ounce can diced tomatoes 2 quarts chicken stock (homemade or low-sodium) 2 to 3 sprigs thyme 1 2-inch piece parmesan cheese rind 13 ounces turkey or Polska kielbasa, cut into half-moons 4 to 5 large leaves Tuscan kale, ribs removed, chopped (about 2 cups) Grated parmesan cheese and fresh lemon juice, for serving (optional) Instructions: Heat the olive oil in a large soup pot over medium heat. Add the leek, chopped carrot and fennel and season with 1/2 teaspoon salt and the pepper flakes. Saute slowly until the vegetables are very soft but not browned, about 3 minutes. Add the white beans and farro and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours, or until the beans are tender but not mushy; they should be firm and separate. Season with salt. Add the kielbasa, kale and sliced carrot. Cook until the kale and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 48493,"Huevos Rancheros Verde 5 pounds organic pinto beans 1 whole onion, quartered 1 1/2 tablespoons sea salt 10 pounds tomatillos 4 ounces extra-virgin olive oil
2 pounds sweet yellow onions, medium diced
1 ounce garlic, finely diced
3 pounds Roma tomatoes, chopped
1 1/2 pounds jalapenos, finely diced 1 pound salted butter, preferably Challenge
4 ounces fresh cilantro, finely chopped, plus additional for sprinkling 1 tablespoon coarse ground black pepper
2 corn tortillas
2 eggs, preferably cage-free 1/2 ounce crumbled Cotija Serving suggestions: home fries or hash browns Instructions: Rinse pinto beans well and remove any beans that don't appear fresh or cleaned. Soak the beans in hot water for at least 2 hours and up to 4 hours. Place beans with their soaking liquid, quartered onion and 1/2 tablespoon sea salt in a stockpot. Bring to boil, then reduce heat and simmer, checking occasionally to make sure they are fully covered with water, until beans are soft, about 2 hours. Remove to hotel pans or wide, shallow containers and chill until fully cooled, then cover with plastic and chill overnight. Preheat the oven to 350 degrees F. Remove husks from tomatillos and rinse well, then pat dry. Put in a large stainless steel bowl and lightly coat with 2 ounces olive oil. Spread on a baking sheet and roast until skins appear blistered, about 30 minutes. Let cool completely in the refrigerator, then puree finely (but do not let the seeds break down) in a robot coupe or food processor. Put remaining 2 ounces olive oil, diced onions and garlic in a stockpot and sautee until translucent, being sure not to let the garlic burn. Add tomatoes and jalapenos and cook, stirring occasionally, until cooked down somewhat. Add pureed tomatillos and 4 cups water and let cook until it starts to simmer. Add butter and cook, stirring, until it melts and is fully incorporated, about 10 minutes. Add cilantro, pepper and 1/2 tablespoon salt and turn off heat. Reheat pinto beans in a stockpot, then lightly mash. Add remaining 1/2 tablespoon salt. Remove from heat. Grill corn tortillas on a hot flat top or griddle until they start to mark. Cook eggs over medium and place on top of the grilled tortillas on a dinner plate. Scoop 4 ounces ranchero sauce over eggs. Serve with a 4-ounce portion pinto beans in a ramekin. Sprinkle Cotija on top and garnish ranchero with a pinch of cilantro. Serve with home fries or hash browns. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 48494,"Lobster Po' Boy 1 cup yellow cornmeal 1 cup self-rising flour 1 tablespoon Neely's Seasoning 2 tablespoons garlic powder 2 eggs, beaten 1 cup milk 1 teaspoon hot sauce 2 tablespoons Creole mustard 1 tablespoon yellow mustard 4 frozen lobster tails, thawed and halved lengthwise Kosher salt and freshly ground black pepper 4 club rolls Sliced tomato Remoulade Sauce, recipe follows 1 1/2 tablespoons yellow mustard 1 1/2 cups mayonnaise 1 tablespoon Worcestershire sauce 1 tablespoon paprika 1/2 teaspoon garlic salt 1 1/2 tablespoons horseradish 1 1/2 teaspoons hot sauce 2 tablespoons white wine vinegar 1/4 cup finely chopped parsley leaves Kosher salt and freshly ground black pepper Instructions: Preheat deep-fryer to 375 degrees F. In a shallow dish, mix together cornmeal, flour, Neely's Seasoning and garlic powder. In a second bowl whisk together eggs, milk, hot sauce and both mustards. Season the lobster with salt and pepper. Dredge lobster in egg wash and then through breading and gently place in deep-fryer and cook for 5 to 7 minutes until crispy and golden. Remove from fryer and drain on paper towels. Place on rolls with sliced tomato and serve with Remoulade Sauce. In a small bowl, mix together all ingredients until well combined. Chill and reserve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48495,"Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved 1 pound Italian hot sausages, casings removed 2 (8-ounce) packages frozen artichoke hearts 2 large cloves garlic, chopped 1 3/4 cups chicken broth 1/2 cup dry white wine 16 ounces fusilli pasta 1/2 cup shredded Parmesan, plus additional for garnish 1/3 cup chopped fresh basil leaves 1/4 cup chopped fresh Italian parsley leaves 8 ounces water-packed fresh mozzarella, drained and cubed, optional Salt and freshly ground pepper Instructions: Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 48496,"Spinach Salad in a Parmesan Frico Cup 1 1/2 cups grated Parmesan 1/4 cup extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon orange juice 1/2 teaspoon lemon zest 1/2 teaspoon orange zest 1 teaspoon honey 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 ounces baby spinach leaves (about 6 cups) 1 orange, cut into segments 1/3 cup sliced almonds, toasted 1/2 red onion, thinly sliced Instructions: Preheat the oven to 375 degrees F.
For the Parmesan Frico Cups:
Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
For the Citrus Vinaigrette:
Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
For the Spinach Salad:
In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 48497,"Smoked Salmon and Sugar Snap Pea Salad-in-a-Jar 1 tablespoon toasted sesame seeds 1 teaspoon poppy seeds 1 teaspoon dried onion flakes 8 radishes, cut into thin wedges 8 cups baby arugula (about 5 ounces) 1 cup broccoli sprouts or alfalfa sprouts 8 ounces smoked salmon, torn into bite-size pieces 2 cups bagel chips, slightly crushed 1/2 small red onion, thinly sliced 3 tablespoons white wine vinegar Kosher salt 4 large eggs 3/4 pound sugar snap peas, halved crosswise 1/2 cup milk 4 ounces cream cheese 2 tablespoons mayonnaise 1 small clove garlic Instructions: Make pickled onions: Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionally. (The onions will turn bright pink.) Strain. Cook the eggs and peas: Put the eggs in a medium saucepan, and add water to cover by an inch. Bring to a boil, add the peas, cover and remove from heat. Let sit for 10 minutes. Run the eggs and peas under cold water to cool. Remove the eggshells and roughly chop the eggs. Make the dressing: Pulse the milk, cream cheese, mayonnaise, remaining 1 tablespoon vinegar, garlic and 1/2 teaspoon salt in a blender until smooth. Pour the mixture into a small bowl, and stir in the sesame seeds, poppy seeds and onion flakes. Refrigerate the dressing, covered, until ready to serve. Assemble the salads: Using four 32-ounce wide-mouthed glass jars with lids, evenly divide the radishes among the jars, then add the following in separate layers: the arugula, sprouts, smoked salmon, peas, chopped eggs and pickled onions. Pack the dressing and bagel chips (1 serving is about 1/3 cup dressing and 1/2 cup chips) in separate small containers for transporting. Just before serving, transfer the jarred ingredients to a large bowl, add the bagel chips, toss with the dressing and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 48498,"Baked Brie Spanakopita 1 cup thawed frozen spinach, squeezed of excess water using a clean towel 1/4 cup crumbled feta cheese 1/4 cup ricotta cheese 1/4 cup thinly sliced scallions 1/4 cup finely chopped fresh parsley 2 tablespoons finely chopped garlic Kosher salt and freshly cracked black pepper 1 12- to 16-ounce wheel brie cheese 3 sheets frozen phyllo dough (14 by 18 inches), thawed 1 stick unsalted butter, melted Toasted bread or crackers, for serving Instructions: Preheat the oven to 400 degrees F. Combine the spinach, feta, ricotta, scallions, parsley and garlic in a bowl. Season with salt and pepper. Cut the brie in half horizontally. Place the spinach filling in the center of the cheese and top with the other half. Lay 1 phyllo sheet on a work surface and brush with the melted butter. Lay another sheet on top and turn it slightly, keeping the center point. Brush with butter. Repeat with the last sheet. Brush with butter. Place the brie in the center of the phyllo and wrap in the phyllo, twisting the top to close. (It?s OK if the dough tears a little.) Brush the phyllo with more butter and transfer to a rack set on a baking sheet. Bake until golden brown, about 20 minutes. Allow to rest on the rack for 15 minutes before serving. Serve with bread or crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48499,"Owl Cupcakes 12 yogurt-covered malt balls, halved (for the eyes) 24 small white flat round sprinkles (for the irises) 2 cups chocolate buttercream 24 mini chocolate chips (for the pupils) 12 caramel candies (for the ears) 34 cup chocolate sprinkles (for the ears and feathers) 12 small yellow gumdrops (for the beaks) 12 chocolate cupcakes Instructions: For the eyes: Place the malt balls cut side up on the work surface. Attach a white sprinkle to each ball using a skewer dipped in the buttercream to adhere. Add a mini chocolate chip as a pupil to each white sprinkle using more buttercream. Set aside. For the ears: Unwrap the caramels and press with fingers to flatten. Warm the candies in the microwave for 5 to 10 seconds if they are too hard to flatten at room temperature. Cut each caramel into 2 little triangles with scissors. Coat each triangle with frosting on one side and cover with chocolate sprinkles. Set aside. For the beaks: Place the small yellow gumdrops on the work surface standing upright. Snip each gumdrop with scissors straight down three-quarters of the way through the candy to make the open mouth. Snip to narrow the overall size and shape into a tapered beak. To assemble: Frost each cupcake with about 2 tablespoons buttercream. Place the chocolate sprinkles in a small bowl. Invert each cupcake into the sprinkles and press gently to adhere. Attach the eyes and beak by applying small dollops of additional frosting and pressing gently. Push the ears into the edges of the cupcake. Repeat steps for all cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48500,"Fresh Steamed Abalone with Talapia Fillet 1 pound talapia fillet 1/2 teaspoon salt 1/8 teaspoon white pepper 1 teaspoon fresh ginger, finely chopped 1 egg white 1 scant cup cornstarch, for dusting 12 small *abalone 3 cups vegetable oil 1/2 cup cilantro leaves, for garnish 2 tablespoons cornstarch 2 tablespoons water 2 teaspoons minced garlic 1/2 cup vinegar 1/2 cup chicken broth 1/2 cup sugar 1 tablespoon vegetable oil 1 tablespoon Vietnamese cl sauce Instructions: Cut the fish fillet into 2 inch by 1-inch pieces. In a glass bowl, mix the salt, white pepper, chopped ginger, and egg white. Add the fish fillets and marinate them for at least 20 minutes in the refrigerator. To make the sauce: Mix 2 tablespoons cornstarch with 2 tablespoons water (for thickening the sauce). Place the remaining sauce ingredients in a medium saucepan and heat to boiling. Stir in cornstarch mixture and continue to cook until sauce thickens. Turn off heat and set aside. Rinse the abalone with cold water and pat dry with paper towel. Place on a heatproof platter and steam for 10 minutes on high heat. Place remaining cornstarch on sheet of waxed paper and place fish fillets in the cornstarch to coat all sides. Heat 1 1/2 inches vegetable oil (about 3 cups) in a frying pan or wok to 350 degrees F. Place 8 to 10 pieces of fish in the oil at a time. Fry fish fillet for 2 minutes or until firm (light brown) and drain on paper towel. Continue to cook until all the fish is fried. Place the fish fillets in the center of platter and remove the abalone from the steamer. Place around the edge of the platter. Pour the sauce over the fish and garnish with cilantro sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48501,"Heavenly Sweet Potatoes Vegetable cooking spray 1 cans (40 ounces) cut sweet potatoes in heavy syrup, drained 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 3/4 cup Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic) 2 cups miniature marshmallows Instructions: Heat the oven to 350 degrees F. Spray a 1 1/2-quart casserole with cooking spray. Put the potatoes, cinnamon and ginger in an electric mixer bowl. Beat at medium speed until almost smooth. Add the broth and beat until potatoes are fluffy. Spoon the potato mixture in the prepared dish. Top with the marshmallows. Bake for 20 minutes or until heated through and marshmallows are golden brown. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 48502,"Chocolate Panini 8 (1/2-inch) thick slices sourdough bread or peasant bread, buttered on 1 side 3 ounces semisweet chocolate, chopped with a heavy knife Instructions: Preheat the oven to 450 degrees. Lay slices of the bread, butter side down, on an ungreased sheet pan. Sprinkle evenly with the chopped chocolate, covering the bread to within 1/4-inch of the crust. Cover each with a second slice of bread, butter side up. Press closed with the back of a spatula. Bake until the bread is golden and the chocolate begins to melt, about 5 to 7 minutes. Using a spatula, carefully turn each sandwich over and bake 5 to 7 minutes more. Let cool slightly before serving. ","[Merlot, Cabernet Sauvignon, Zinfandel]" 48503,"Shrimp Fajitas with Mushrooms and Corn 1/2 teaspoon smoked paprika 2 teaspoons packed light brown sugar 1 1/2 teaspoons chili powder 1 1/2 teaspoons ground cumin Kosher salt 1 1/2 pounds medium shrimp, peeled and deveined Juice of 2 limes, plus wedges for serving 2 tablespoons extra-virgin olive oil, plus more for the grill 8 ounces shiitake mushrooms, sliced 4 ears of corn, kernels removed 1 poblano cl pepper, seeded and chopped 2 tablespoons unsalted butter 3 scallions, chopped 8 to 12 flour tortillas Crumbled Cotija cheese, for topping Instructions: Mix the paprika, brown sugar, chili powder and 1 teaspoon each cumin and salt in a small bowl. Put the shrimp in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the shrimp. Refrigerate 30 minutes to 2 hours. Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 5 minutes. Add the corn, poblano, butter and the remaining 1/2 teaspoon cumin; season with salt. Cook, stirring occasionally, until the vegetables are lightly browned, about 3 minutes. Add the scallions and the juice of the remaining lime. Remove from the heat and cover to keep warm. Preheat a grill to medium high and brush the grates with olive oil. Grill the shrimp until cooked through, about 2 minutes per side. Warm the tortillas as the label directs. Serve the shrimp on the tortillas with the mushroom mixture; top with cheese. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 48504,"Crawfish Etouffee 6 cloves garlic, minced 2 bay leaves 2 sprigs fresh thyme 2 1/2 cups fish or shrimp stock 1 cup peeled, seeded and diced tomatoes 1 1/2 teaspoons salt 1/2 teaspoon crushed red pepper Hot pepper sauce 2 teaspoons Worcestershire sauce 2 pounds crawfish tails, with the fat 1/2 lemon, juiced 1 cup chopped green onions 1/4 cup chopped parsley Cooked white rice, for serving 6 tablespoons butter 4 tablespoons flour 2 cups chopped onions 1/2 cup chopped celery 1/2 cup chopped bell pepper Instructions: In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color. Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil. Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally. Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48505,"Old-fashioned Avena Oatmeal Breakfast Smoothies 1 cup old-fashioned oatmeal 6 cups milk, plus more if needed 2 tablespoons to 1/4 cup sugar 1 teaspoon vanilla extract, optional Instructions: Place the oats and milk in a medium saucepan over medium-high heat and bring to a rapid simmer. Reduce the heat to medium-low and cook, stirring constantly, until the oatmeal is thick, about 10 minutes. Add sugar, to taste, and set the oatmeal aside to cool slightly. Transfer the oatmeal to a container and refrigerate it for at least 2 hours or overnight. Strain the liquid, add the vanilla and add more milk if you want it thinner. Serve cold. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48506,"Filet Mignon with Mustard and Mushrooms 4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each) 2 tablespoons canola oil 1 1/2 tablespoons fleur de sel 2 teaspoons coarsely cracked black peppercorns 2 tablespoons unsalted butter 12 ounces cremini mushrooms, stemmed and sliced 1/4-inch thick 2 tablespoons dry sherry Kosher salt and freshly ground black pepper 1 tablespoon good olive oil 1/2 cup minced shallots (2 large shallots) 3 tablespoons Cognac or brandy 1 1/4 cups heavy cream 1/4 cup good Dijon mustard 1/2 teaspoon whole grain mustard 2 tablespoons minced fresh parsley Instructions: Preheat the oven to 400 degrees F. Be sure your stove is well ventilated! Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium-rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow to rest for 10 minutes. Meanwhile, heat the butter in a medium (10-inch) saute pan over medium heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and set aside. At the same time, add the olive oil to the skillet (don't wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings. Remove the strings from the filets and place on 4 warm dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 48507,"Title 1 cup Instructions: ; ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 48508,"Chicken Florentine Pasta 1 pound penne Salt 4 whole boneless, skinless chicken breasts, cut into bite-size chunks Ground pepper 2 tablespoons butter 2 tablespoons olive oil 4 cloves garlic, minced 3/4 cup low-sodium broth, more if needed 3/4 cup dry white wine 1 bag baby spinach 2 cups grape tomatoes, halved lengthwise 4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving Instructions: Cook the pasta according to package directions in lightly salted water. Drain and set aside. Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet. Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point). Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 48509,"Penne Alla Betsy Salt 12 ounces penne pasta 8 ounces large shrimp 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, finely chopped 1 small onion, finely chopped 1/2 cup white wine, optional Two 14.5-ounce cans tomato sauce
1 cup heavy cream 1/4 cup chopped fresh flat-leaf parsley 6 leaves fresh basil, cut in chiffonade Milk, for thinning Freshly ground black pepper Crusty French bread, for serving Instructions: Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside. Begin by peeling and deveining the shrimp and rinsing them under cold water. In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly. In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Pour the wine into the pan if using. Stir and allow it to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low. Pour in the cream. Mmmm. Stir well to combine; reduce the heat to simmer. And now for the fun part: remove the tails from the shrimp, chop the shrimp into medium-size pieces and add them to the sauce. Stir gently to combine. Next, dump in the parsley and basil and stir. Add the cooked, drained pasta. Stir gently to coat. If the sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end, adjusting if necessary. Serve directly out of the skillet, or pour the contents of the skillet into a pretty serving bowl. Serve with crusty French bread - and more wine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 48510,"Juice of a Few Flowers 1/2 cup freshly squeezed orange juice (2 oranges) 1/2 cup freshly squeezed pink grapefruit juice (1 grapefruit) 1/4 cup freshly squeezed lemon juice (1 lemon) 1/4 cup freshly squeezed lime juice (2 limes) 1 cup good vodka (recommended: Grey Goose or Finlandia), optional Extra lemon juice Granulated sugar Fresh mint sprigs Instructions: Combine the orange juice, grapefruit juice, lemon juice, lime juice, and vodka, if using, in a pitcher. Dip the rim of 6 martini glasses first in a dish with lemon juice and then a dish with sugar. Set aside to dry. When ready to serve, place ice cubes in a cocktail shaker, add the cocktail mixture to fill the shaker 3/4 full, and shake for about 30 seconds. It's important to shake for a full 30 seconds to get the drink very cold and dilute it slightly with the ice. Pour into the sugared martini glasses and garnish with a sprig of mint. Continue filling the shaker with ice and cocktail mixture until all the drinks are poured. Serve ice cold. ","[Prosecco, Sauvignon Blanc, Ros, Cava]" 48511,"Master Sushi Rice 4 cups sushi rice (Calrose/short grain) Water up to Mount Fuji, see below 1 cup rice wine vinegar 1/4 cup mirin 1/2 cup sugar 1/4 cup gari (pickled ginger) julienne 1/4 cup toasted sesame seeds 1/4 cup chopped green scallions Soy syrup Wasabi oil 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 2 cups rice flour 1/2 tablespoon togarashi or chili powder 1 quart cold club soda water 8 large butterfly shrimp, peeled and de-veined 1 package daikon sprouts 4 sheets of yaki-nori, cut in half 8 scallion fans Wasabi oil Salt and white pepper to taste 1/2 cup wasabi powder 1 tablespoon mirin 1 teaspoon sugar Water 1/2 cup canola oil 2 cups thin soy sauce 1/2 cup brown sugar 1 lime juiced Instructions: Wash rice at least 3 times or until water is clear. Fill rice cooker with water to about 1-inch over rice or use Mt Fuji method. I highly recommend a rice cooker -- there's a reason more than 2 billion people in Asia use them. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 minutes. 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. In a bowl, mix flour with togarashi, or chili powder, and whisk in club soda until a pancake batter thickness is achieved. Dip the shrimp and scallions in the tempura batter and fry until golden brown, about 4 minutes. Drain on paper towels and season with salt and pepper. Lay the nori vertically with the shiny side down. Using wet hands, lightly place a 1/4-inch thick layer of rice on the bottom half of the nori. Place one shrimp and scallion fan diagonally across the rice from the top left corner to the bottom right. Lay daikon sprouts on top and add a touch of wasabi oil. Roll a cone by bringing the bottom left corner of the nori to half way up the right side edge then roll over. Moisten the top edge to glue. Repeat process. In a stainless steel bowl, whisk together wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra heat, use less oil. Combine all the ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool. PLATING On a huge white platter, drizzle soy syrup, wasabi oil, sesame seeds, gari and scallions all over. Slice maki-sushi using both bias and straight cuts. Place hand rolls leaning against sushi. Enjoy. Wine Suggestion: Haru Junmai-Ginjo Sake ","[Japanese Sparkling Wine, Pinot Grigio, Sauvignon Blanc, Chardonnay]

" 48512,"Blair Beans and Rice 4 ounces slab bacon, rind removed and cut into 1/4-inch dice or 5 tablespoons pure Spanish olive oil 1 medium-size onion, finely chopped 1 medium-size green bell pepper, seeded and finely chopped 2 cloves garlic, finely chopped 1 cup dried black beans, rinsed, soaked overnight, and prepared according to directions on package to yield 2 1/2 cups cooked black beans or 2 (16-ounce) cans black beans, undrained 2 cups raw converted white rice 4 1/2 cups water 2 teaspoons salt 1 bay leaf 2 tablespoons pure Spanish olive oil 1 tablespoon hot red pepper sauce (recommended: Blair's Original Death Sauce) Freshly ground black pepper Instructions: In a large saucepan, cook the bacon for 6 to 8 minutes over low heat, or heat the oil until fragrant. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 6 to 8 minutes. Add the remaining ingredients and cook over medium-high heat until all the water has been absorbed and small craters form over the surface of the rice, 10 to 15 minutes. Stir with a fork, cover, and cook over low heat until the rice is tender, 10 to 15 minutes. Discard the bay leaf and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 48513,"Perfect Roast Chicken 1 3/4 pound chicken, preferably free range organic 2 teaspoons salt 3/4 teaspoon freshly ground black pepper 1 lemon, cut in half 1 head garlic, halved horizontally 1 bay leaf Instructions: Preheat oven to 475 degrees. Season the inside and outside of the chicken with the salt and pepper. Put the lemon and garlic halves and bay leaf in cavity of chicken. Place chicken on a lightly oiled rack set into a small roasting pan, or on a broaster. Place in oven and roast for one hour, or until done, depending on size of chicken, until instant read thermometer inserted into thickest part of thigh reads 165 degrees, or until thigh joint juices run clear, not pink, when pierced with a knife. Remove chicken from oven and allow to rest in a warm place 10 minutes before carving or cutting into serving pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48514,"New England Boiled Beef Dinner 5 pounds beef shortribs 2 quarts cold water 1 onion, quartered 2 ribs celery, thinly sliced diagonally 3 cloves garlic 2 tablespoons salt 1 tablespoon black pepper corns 1 tablespoon dry thyme 2 bay leaves 1 tablespoon rosemary 4 cloves 5 carrots, peeled, cut into 1-inch pieces 4 leeks, split well washed 4 large white turnips, peeled, cut into quarters 4 parsnips, peeled and cut into 1-inch lengths 6 large red bliss potatoes, washed and quartered 1 small head cabbage, cut into wedges Instructions: Tie the beef into individual packages with string to prevent them from falling apart. In a large pot, combine the beef and water and bring to the boil. reduce to a simmer and allow to cook for 10 minutes. Skim any residue that collects on the surface. Add the onion, celery, garlic and salt. Tie the thyme, bay, rosemary, black pepper and cloves into a small sachet with cheesecloth. Add this bouquet garni to the pot and allow to slowly simmer for 1 1/2 hours. Add at this time the carrots, leeks, turnips and parsnips and continue to slowly simmer for 20 minutes. Add the potatoes and cabbage and allow to cook for 20 minutes more before serving in bowls with a slice of cabbage, some broth and mustard and pickles. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 48515,"Peruvian Seafood Stew 4 strips bacon, chopped 1 onion, sliced
2 cups 1/2-inch diced mixed potatoes (skin-on), such as purple Peruvian, Red Bliss and Yukon gold
3 cloves garlic, peeled and sliced
1 teaspoon red cl flakes
1/2 teaspoon ground cumin
1 jalapeno, sliced Kosher salt and freshly ground black pepper
1 quart fish stock, warmed
1/2 pound sea scallops
1/2 pound U16-20 shrimp, peeled and deveined
1 dozen small clams like manila or cockles, washed and scrubbed
1 dozen mussels, washed and scrubbed
Leaves of 1 bunch fresh cilantro, some reserved for garnish
1 bunch scallions, sliced, some reserved for garnish
1/2 cup olive oil
3 limes, 2 juiced and 1 cut into wedges for garnish
Instructions: Heat a Dutch oven or wide, low-sided pot over medium heat. Add the bacon and cook, stirring often, until crispy, 5 to 7 minutes. Remove the bacon to a paper towel-lined plate and set aside. Add the onion to the bacon fat and sweat, stirring often, until softened, about 6 minutes. Add the potatoes, garlic, cl flakes, cumin and half the jalapeno. Stir and season generously with salt and pepper, then cook for 5 more minutes. Add the warm fish stock and bring to a simmer. Cover and cook until the potatoes are tender, about 15 minutes. Taste the broth and season with salt and pepper. Reduce the heat to low and add scallops, shrimp, clams and mussels and cook, covered, until the scallops and shrimp are cooked through and the mussels and clams have opened, about 5 minutes. Meanwhile, combine the cilantro, scallions, olive oil, remaining jalapeno and half the lime juice in a blender and puree until smooth. Taste the stew and season with the remaining lime juice and salt and pepper if needed. Divide the stew among 4 bowls and garnish with the cilantro oil, lime wedges and reserved bacon, cilantro leaves and scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48516,"Carrot Hot Dogs 3 tablespoons extra-virgin olive oil 1 tablespoon maple syrup
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
6 medium carrots, thinner ends trimmed off so that the carrots are the same length as a hot dog bun
6 hot dog buns
Mustard, coleslaw and crispy fried onions, for serving
Instructions: Whisk together the oil, maple syrup, Worcestershire, vinegar, salt, pepper, garlic powder and onion powder in a shallow baking dish. Add the carrots and toss to coat. Cover with aluminum foil and refrigerate, turning occasionally, for at least 4 hours and up to overnight. Preheat the oven to 350 degrees F and preheat a grill to medium-high. Transfer the foil-covered baking dish to the oven and bake until the carrots are fork-tender, 20 to 25 minutes. Grill the carrots until grill marks appear, a few minutes per side. Serve on the buns with mustard, coleslaw and crispy fried onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48517,"Calaloo Gumbo Vegetable oil, for sauteeing 1 cup peeled, diced eggplant 1 yellow bell pepper, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 yellow onion, diced 1 cup diced tasso ham 1 tablespoon chopped garlic 1 teaspoon ground coriander 1 cup diced plantains 1 habanero pepper, finely diced, seeds removed* 1 cup chicken stock 1 teaspoon fresh chopped thyme leaves 1 pinch allspice 6 ounces unsweetened coconut milk 1 cup spinach 2 tablespoons chopped fresh cilantro leaves, including tender stems 1 tablespoon crystal hot sauce 1/2 cup lime juice Salt and pepper Instructions: In a large saucepan or Dutch oven, add enough oil to coat the bottom of the pan and heat over medium. Add the eggplant, bell peppers, onion, tasso, garlic, coriander, plantains, and habanero pepper and saute until vegetables are translucent, about 10 minutes. Add the chicken stock, bring to a simmer and cook, for 10 to 15 minutes over low heat. Season with thyme and allspice. Add unsweetened coconut milk, spinach, chopped cilantro, and hot sauce. Simmer over medium-low heat and allow to reduce until it thickens, about 15 to 20 minutes. Adjust seasoning and add lime juice. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 48518,"Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette 2 pounds shrimp, shelled and deveined 1 pound andouille sausage 1 large red pepper, cut into large dice Skewers Olive oil Creole seasoning Mixed greens 1/2 cup cane vinegar 1/2 cup cane syrup 1/3 cup Creole mustard 1 teaspoon garlic 1 cup olive oil Instructions: Place shrimp, andouille sausage, and pepper on skewers. Brush with olive oil and sprinkle with Creole seasoning. Grill for 2 minutes per side. Combine all vinaigrette ingredients. Place shrimp on greens and drizzle with vinaigrette. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48519,"Beef, Bacon and Onion Sauce with Bucatini 1/4 cup EVOO 4 ounces guanciale, pancetta or uncured bacon
Black pepper
4 cloves garlic, thinly sliced
2 onions, chopped
1 large fresh bay leaf
1 cup dry white
4 cups Beef and Tomato Base, recipe follows Salt 1 pound bucatini
2 tablespoons butter
1 cup Parmigiano-Reggiano or pecorino, plus more for serving 2 to 3 tablespoons canola oil 3 pounds ground beef sirloin, at room temperature Salt and coarse black pepper Salt and coarse black pepper
1/2 cup tomato paste
4 cups beef stock
Instructions: Heat the EVOO in a large skillet over medium to medium-high heat. Add the guanciale, and cook to render the fat, 2 to 3 minutes. Season with black pepper, and then add the garlic, onions and bay leaf and cook until the onions are soft and sweet but not brown. Add the wine and reduce by half, then add the Beef and Tomato Base. Cool and store for a make-ahead meal. When ready to serve, reheat over medium heat and remove the bay leaf before serving. Bring a large pot of salted water to a boil for the bucatini, and cook the pasta to al dente. Reserve a cup of the starchy cooking liquids. Drain the pasta, and return it to the pot with the butter and half of the reheated sauce. Toss with the cheese to combine, and serve in shallow bowls. Top with additional sauce and cheese. Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 48520,"Banana Leaf-Wrapped Chilean Seabass with Pickled Red Onions 1 cup apple cider vinegar 1/4 cup fine sugar
6 to 8 black peppercorns
Kosher salt
1 small beet, peeled and sliced
1 red onion, halved and thinly sliced into half-moons
2 oranges, zested and juiced 2 tablespoons extra-virgin olive oil
2 teaspoons ground achiote
1 teaspoon ground cumin
Four 6-ounce center-cut Chilean seabass filets
8 large banana leaves, thawed if frozen or soaked in water, cut into large, wide strips
Kosher salt and freshly ground black pepper 1/4 cup thinly sliced scallions
Cilantro, for serving Spicy Grilled Corn Salsa, recipe follows 4 ears corn, husks removed 2 poblano peppers, seeded and stemmed 4 fresno chiles, seeded and stemmed
2 tablespoons olive oil, plus more for brushing
Kosher salt and freshly ground black pepper 3/4 cup finely diced red onion
1/4 cup thin, bias-sliced scallions
1 lime, zested and juiced 1 lime, zested and juiced
2 cloves garlic, minced
1 teaspoon agave
Instructions: For the pickled red onions: In a medium saucepan over high heat, add the vinegar, sugar, peppercorns and 2 tablespoons salt. Mix well and add the beets and onions. Once it comes to a boil, stir to dissolve the sugar and salt then remove from the heat. Allow to cool then cover and refrigerate at least 1 hour and up to overnight. For the grouper: In a small bowl, add the orange zest, juice, olive oil, ground achiote and cumin. Mix well to combine, then pour the marinade into a large resealable plastic bag. Add the grouper filets and seal the bag tightly, squeezing out any excess air from the bag. Gently mix around so the marinade coats the fish well. Refrigerate for 45 minutes. Clean the grill grates and preheat a grill to medium-high heat. Arrange 2 banana leaves to form a cross. Remove one piece of grouper from the marinade and place in the center of the leaves. Season with 4 to 5 turns freshly ground black pepper and 1 teaspoon salt. Wrap the fish up tightly in the banana leaves by folding over one flap at a time, alternating each side so they overlap. Secure the last folds of the leaves together with toothpicks to hold in place. Place the banana leaf-wrapped grouper on the grill, and cook until the leaves turn bright green and begin to char around the edges, 5 to 6 minutes per side. Remove from the grill and set aside. To serve, cut open the banana leaves to expose the fish, add a large spoonful of Spicy Grilled Corn Salsa and garnish with the pickled red onions, chopped scallions and cilantro. Preheat a grill to medium-high heat. Place the corn on the grill and cook until well charred all over, 5 to 6 minutes per side. Drizzle the poblanos and fresnos with olive oil and season with 5 to 6 turns freshly ground black pepper and 1 teaspoon salt. Place the chilies on the grill and cook until lightly charred on all sides, 3 to 4 minutes. Place the chiles into a bowl, cover tightly with plastic wrap and allow to steam for 3 to 4 minutes. Hold a corn cob upright in a large mixing bowl. Using a chef's knife, cut off the kernels and let them fall into the bowl. Repeat with the remaining corn. Set aside the kernels. Discard the cobs. Remove the skins from the chiles. Mince the fresnos, dice the poblanos and add them to the bowl with the corn kernels. Add the red onions, scallions, lime zest, juice, garlic, agave and 2 tablespoons olive oil. Stir to combine and season with salt and pepper. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48521,"Ultimate Beef Braciole 1 1/2 cups panko bread crumbs Extra-virgin olive oil 2 anchovy fillets, minced 4 cloves garlic, minced 1 cup buffalo mozzarella bocconcini balls, sliced in half if large size 1/2 cup store-bought, drained and roughly chopped roasted red peppers 3 tablespoons minced flat-leaf parsley Kosher salt and freshly ground black pepper 2-pound piece flank steak 3 hard-boiled eggs, quartered lengthwise Extra-virgin olive oil 6 sprigs fresh thyme 2 cloves garlic, gently smashed 2 small onions, sliced 2 bay leaves 1 1/2 cups low-sodium beef broth 1 (28 ounce) can tomatoes (recommended: San Marzano) 8 vine-ripened tomatoes, separated from vine Kosher salt and freshly ground black pepper 2 tablespoons good-quality balsamic vinegar 1/2 bunch flat-leaf parsley, chopped for garnish Instructions: To make the Braciole: Toast the panko bread crumbs in a dry skillet with a little olive oil over low heat, until golden. Add to a large mixing bowl along with the anchovy, garlic, bocconcini, red peppers, parsley, a drizzle of olive oil and some salt and pepper, to taste. Stir together until well combined. Set the flank steak on a piece of plastic wrap. Make a deep horizontal slice along the steak almost all the way through and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a meat mallet, gently flatten the steak until about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper, to taste. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Arrange the eggs lengthwise down the center of the meat and roll up like a jelly roll log, using the plastic wrap as support. Tie the roll with kitchen twine in 4 to 5 places to secure - this will help hold the shape and keep the filling from falling out. Preheat the oven to 350 degrees F. Put a roasting pan across 2 burners and heat over medium heat. Add a 3-count of olive oil and add the thyme and garlic. Cook for about a minute until fragrant. Carefully add the braciole and sear until evenly browned all over, approximately 2 minutes each side. Add the sliced onions and bay leaves, then stir in the beef broth to deglaze. Add the canned tomatoes over the top, then nestle in the whole vine tomatoes around the braciole. Bring to a simmer, then cover with foil and put in the oven to braise for 45 to 60 minutes. When done, remove the foil and remove the braciole to a carving board to rest. Carefully remove the whole vine tomatoes, with a slotted spoon, to a plate. Let the sauce cool for about 5 minutes. Discard the thyme stems and bay leaf, then add the sauce to a blender and puree. Pour the sauce back into the pan and set over medium heat to bring to a simmer. Season with salt and pepper, to taste, and add the balsamic vinegar. Remove the kitchen twine from the beef and cut into 1-inch thick \pin-wheel\ slices. Arrange the slices on a platter and arrange the whole vine tomatoes around the beef. Pour the sauce over the top, garnish with chopped parsley and serve. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]" 48522,"Lemony Fried Chicken 1/2 cup buttermilk 1/4 cup extra-virgin olive oil
2 teaspoons coriander seeds, toasted and cracked
2 teaspoons lemon zest (2 lemons) Kosher salt One 3 1/2-pound chicken, cut into 8 pieces
2 cups vegetable oil
1 1/2 cups gluten-free flour, such as Cup4Cup
Lemon wedges, for serving Instructions: In a large re-sealable plastic bag, mix together the buttermilk, olive oil, coriander, lemon zest and 1 1/2 teaspoons salt. Add the chicken pieces, seal the bag and massage to coat. Refrigerate for at least 4 hours and up to 1 day, turning the chicken pieces occasionally. Add enough oil to a large, heavy frying pan (preferably cast iron) to come 1 inch up the sides of the pan. Heat over medium until the oil reaches 325 degrees F on a deep-frying thermometer. Place the flour in a medium bowl and season with 1/2 teaspoon salt. Working one piece at a time, remove the chicken from the marinade and dredge in the seasoned flour. Shake off the excess flour, then add the chicken to the hot oil. Fry, turning occasionally, until the chicken is golden brown and just cooked through, about 25 minutes. Using tongs, transfer the chicken to a cooling rack over a baking sheet and allow to drain. Arrange the fried chicken on a warm platter and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 48523,"Honey Candied Fruits 1 cup flour 1/2 cup cornstarch 2 eggs, lightly beaten 1 1/4 cups ice water 2 large firm Granny Smith apples 1 slightly unripe pear 2 bananas, firm but ripe Juice of 1 lemon 6 to 8 cups peanut oil for deep-frying 1/4 cup honey 1/4 cup Grand Marnier, Cointreau or Triple Sec 1 1/2 cups sugar 1/2 cup water 2 tablespoons sesame seeds Instructions: In a bowl, combine the flour and cornstarch. Slowly add the beaten egg and ice water into the flour mixture, stirring constantly with a wooden spoon until smooth and evenly combined. Refrigerate batter for 20 minutes. Peel the apples and pear, cut into eighths, and cut away the cores. Cut each banana crosswise into 6 sections, about 1 inch thick. Squeeze the lemon juice over the fruit to prevent them from turning brown. Arrange the fruit, batter, oil, and caramel ingredients within easy reach. Set out a large bowl of iced water, and a large lightly greased serving platter. Heat a wok or large saucepan, add the oil, and heat to deep-fry temperature, 350 degrees F. Mix the honey and orange liqueur in a large bowl. Add the fruit slices and mix well to coat each piece. Drop some of the slices in the batter to coat, then lift out and let the excess batter drip away. Deep-fry a few slices at a time until batter crisps to pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with pear and banana slices, reheating the oil in between batches. When finished, reheat the oil to 425 degrees F. Place the 1 1/2 cups sugar and 1/2 cup water in a saucepan. Heat slowly, stirring, until the sugar dissolves. Once the sugar dissolves, do not stir. Continue cooking until light golden, brushing down the sides of the pan with a brush dipped in water. When ready, turn off the heat, and add the sesame seeds to the caramel. Quickly deep-fry all the fruit slices a second time until crisp and golden brown, about 1 minute. Remove the fruit with a slotted spoon, drain briefly on paper towels, then place in the caramel, tossing so the slices are evenly coated. Immediately dip the fruit slices in the bowl of ice water to harden the caramel, and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48524,"Rocky Mountain Benedict 4 English muffins 8 eggs 16 ounces smoked Idaho trout or salmon 2 tablespoons chopped fresh parsley leaves or dill, for garnish Hollandaise Sauce, recipe follows Paprika, for garnish 1 pound butter 1 cup dry white wine 1 tablespoon lemon juice 1 tablespoon hot sauce 6 egg yolks Instructions: Split the English muffins in half and then toast or grill them; set them aside. Fill a large shallow pan with 2 to 3 inches of water and bring to a boil. Reduce the heat to a simmer and gently break the eggs into the boiling water. Cook the eggs until the yolks are set to the desired doneness, about 3 minutes. Remove the eggs from the heat. Warm the smoked trout in a nonstick skillet over medium-high heat for 30 seconds or until heated through. Arrange the toasted English muffins on plates and top with the trout. Using a slotted spoon, place 1 poached egg on top of each English muffin. Spoon warm Hollandaise Sauce over the eggs and sprinkle with parsley and a dash of paprika, to garnish. Serve immediately. Melt the butter over medium heat in a heavy saucepan. While butter is melting, whisk together white wine, lemon juice, and hot sauce in a large metal bowl. Whisk in the egg yolks. Place the bowl over a skillet of simmering water and continue whisking over medium heat until a custard consistency develops. Slowly whisk in the melted butter. Continue whisking until the sauce is rich and smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48525,"Herb Salt Crusted Prime Rib 3 1/2 pounds beef rib roast 1/4 cup Worcestershire sauce 1 tablespoon seasoned pepper, salt free 1 (3-pound) box kosher salt 2 packets Italian dressing mix 2 large egg whites 1/2 cup water 1 (14-ounce) can low-sodium beef broth 1 packet onion soup mix Instructions: Preheat the oven to 500 degrees F. Line a roasting pan with aluminum foil. Rinse the roast, pat it dry, and bring it to room temperature. Sprinkle with the Worcestershire sauce and seasoned pepper. In a bowl add the kosher salt, Italian dressing mix, and egg whites and stir to combine. Sprinkle water over the top of the salt mixture until it is well-moistened, but not wet. Place a 1/2-inch layer of the salt mixture in the middle of the roasting pan, slightly larger than the diameter of the roast. Place the roast, fat side up, on top of the salt. Insert a meat thermometer into the center of the roast. Carefully pack the remaining salt mixture onto the meat, covering it completely. Place the roast in the oven and reduce the temperature to 425 degrees F. Roast for 14 to 16 minutes per pound, or until the thermometer reads 5 degrees F less than desired temperature. Final temperature for rare will be 130 degrees F; 135 degrees F for medium rare; 140 degrees F for medium. Remove the roast from the oven and let it rest for 5 minutes. For jus, in a small saucepan over medium heat, add the beef broth and bring it to a boil. Reduce the heat, add the soup mix, and simmer for 5 minutes. Remove from the heat. Remove the salt crust from the roast by breaking it and peeling it away. (You will probably need a hammer to do this.) Slice the meat to desired thickness and transfer slices to a platter. Ladle a small amount of jus over the top of the meat; serve remainder of jus on the side. Cook's note: Have your butcher remove the ribs from the roast. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 48526,"Sheet Pan Holiday Ham and Biscuits\u202f 6 cups shredded red cabbage (about 10 ounces) 1/2 medium yellow onion, thinly sliced
4 cups diced sweet potatoes (about 1 pound)
1 stick (8 tablespoons) unsalted butter, melted
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1 teaspoon caraway seed
1/4 cup packed light brown sugar
3 tablespoons maple syrup 1/3 cup orange marmalade 2 tablespoons fresh orange juice
2 teaspoons cornstarch
Freshly ground black pepper
8 slices boneless smoked ham 2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup grated Parmesan
2 teaspoons baking powder\u202f\u202f
1 teaspoon granulated sugar\u202f
1 teaspoon fine salt\u202f
1/4 teaspoon baking soda\u202f
1 stick (8 tablespoons) cold unsalted butter, cut into pieces\u202f
2 tablespoons chopped chives
1 cup buttermilk, plus more for brushing\u202f
3 tablespoons unsalted butter, at room temperature 3 tablespoons orange marmalade
Instructions: For the cabbage and sweet potatoes: Arrange 2 oven racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Toss together the cabbage and onions on half of a rimmed sheet pan and put the sweet potatoes on the other half. Drizzle everything with the butter and sprinkle with 1 teaspoon kosher salt and several grinds of pepper. Top the cabbage mixture with the vinegar and caraway and toss to coat. Top the sweet potatoes with the brown sugar and maple syrup and toss to coat. Bake, tossing the vegetables halfway through but keeping them separated, until the sweet potatoes are glazed and the cabbage is tender, about 50 minutes.
For the biscuits and ham: Meanwhile, line half of a second rimmed sheet pan with foil, folding up the edge of the foil in the middle of the pan to divide the pan into 2 sections.
Microwave the marmalade in a microwave-safe bowl until melted, about 45 seconds. Add the orange juice, cornstarch, 1/4 teaspoon pepper and 2 tablespoons water and whisk to combine. Lay the ham slices on the foil-lined half of the sheet pan so they overlap slightly and pour the marmalade mixture over the ham.
Whisk the flour, Parmesan, baking powder, granulated sugar, fine salt and baking soda in a medium bowl. Work the butter into the flour mixture with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir in the chives, then the buttermilk, until the mixture comes together in a shaggy dough.
Using a 1/4-cup scoop, make 8 dough mounds on the unlined half of the sheet pan and brush with buttermilk. Bake until the biscuits are golden and the ham is hot through and glossy, about 25 minutes.
For serving: Combine the butter and marmalade in a small bowl and stir to combine. Serve the marmalade butter alongside the biscuits.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48527,"Top Brass Tossed Salad with Italian Dressing 1/4 cup red wine vinegar 2 garlic cloves, lightly crushed and quartered 1 teaspoon fresh oregano leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs) 1 teaspoon fresh thyme leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs) 1 teaspoon fresh parsley leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs) 1 teaspoon salt 1/4 teaspoon ground black pepper 3/4 cup extra-virgin olive oil 6 cups mixed greens (organic mesclun mixture such as mache, arugula, chicory) soaked and dried in a salad spinner 2 large tomatoes, cut into wedges 2 English cucumbers, peeled and sliced 2 large carrots, peeled and sliced into rounds Instructions: Through the feed opening of a running blender add, 1 at a time, the vinegar, garlic, oregano, thyme, parsley, salt, and pepper. Then, leaving the blender running, gradually add the olive oil in a thin stream. Season, to taste, with salt and pepper. Gently toss together the greens, tomatoes, cucumbers, and carrots with enough of the dressing to coat. Serve family style with the remaining salad dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 48528,"Chipotle Cocoa-Rubbed Salmon 1 heaping teaspoon Miss Brown\u2019s House Seasoning, recipe follows 1 teaspoon chipotle cl powder 1 teaspoon unsweetened cocoa powder
1 teaspoon packed dark brown sugar Four 6-ounce salmon fillets 1 tablespoon olive oil
Flaky sea salt
1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: Preheat the broiler to low. Place an oven rack in the upper third of the oven. Line a baking sheet with parchment paper. Stir together the House Seasoning, cl powder, cocoa powder and brown sugar in a small bowl. Pat the salmon fillets dry and place skin-side down on the prepared baking sheet. Brush the top of each filet with olive oil and then rub the spice mixture over the top and sides. Broil until the salmon is not quite cooked through and feels firm to the touch, about 10 minutes. Sprinkle with sea salt before serving. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 48529,"Blue Cheese Fondue 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/4 cups whole milk, warm Salt and freshly ground black pepper 1/4 cup blue cheese crumbles 2 ounces cream cheese, room temperature Instructions: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, about 1 minute. Add the warm milk. Continue to stir as the sauce thickens. Bring the sauce to a boil. Sprinkle with salt and pepper. Lower the heat and cook, stirring, 2 to 3 minutes. Stir in the blue cheese and cream cheese and cook, about 2 minutes until the cheese is completely melted. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48530,"BLT with Welsh Rarebit Macaroni 8 slices good quality bacon Salt 1 pound short-cut whole-wheat or whole-grain pasta 8 thick slices beefsteak tomato 3 tablespoons finely chopped scallions or chives Freshly ground black pepper Extra-virgin olive oil, for drizzling 4 slices good quality white bread, crusts trimmed 1 stick butter A handful flat-leaf parsley, chopped 2 large cloves garlic, finely chopped 1 tablespoon hot sauce 1 1/2 tablespoons dry mustard (recommended: Colman's) 3 tablespoons all-purpose flour 1 teaspoon lemon juice 1 generous tablespoon Worcestershire sauce 1 cup ale 1 cup beef or chicken stock 2 1/2 cups shredded extra-sharp yellow Cheddar 2 bundles or about 4 cups loosely packed upland cress or watercress, trimmed and stemmed and washed Instructions: Preheat the oven to 375 degrees F. Arrange 2 cooling racks on baking sheets and arrange the bacon on 1 of them. Bacon may also be baked on a slotted broiler pan. Bake the bacon until crisp, about 12 to 15 minutes. Remove the bacon to paper towels to drain. Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Undercook the pasta by 1 to 2 minutes, until just shy of al dente. Drain and set aside. While the water comes to a boil, arrange the sliced tomatoes on the second baking rack. Sprinkle with chives, salt and pepper, to taste, and a drizzle of extra-virgin olive oil. Roast them for about 20 minutes. Switch the oven to broil when you remove tomatoes. Process the bread in a food processor they become coarse bread crumbs. Transfer the bread crumbs to a small bowl. Melt butter in sauce pot over medium heat. Pour 1/3 to 1/2 of the butter over the crumbs to moisten, then stir in the parsley. To the remaining butter in the sauce pot, add the garlic and stir for 1 minute, then add the hot sauce and mustard. Stir to combine, then sprinkle in the flour and cook for 1 minute more. Whisk in the lemon juice, Worcestershire sauce and ale. Cook for 30 seconds, then add the stock and bring to a bubble. When the sauce thickens, stir in 2 cups of the cheese in a figure 8 motion and season with salt and pepper, to taste. Add the pasta with to the sauce and toss to coat. Spoon it into crocks or a casserole dish. Top with the bread crumbs and remaining cheese, then put it on the middle rack of the oven. Broil until bubbly and deeply brown on top, about 2 to 3 minutes. Arrange a bed of cress leaves alongside portions of macaroni and cheese or individual crocks. Top the watercress with a thick slice of roasted tomato and crisscrossed bacon strips. Cover with a second slab of tomato and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48531,"Oven-Roasted BBQ Chicken 3 cups your favorite barbecue sauce 1/2 cup peach preserves
1 clove garlic, grated Hot sauce, to taste
Olive oil, for drizzling
14 bone-in, skin-on chicken thighs
Instructions: Combine the barbecue sauce, peach preserves, garlic and hot sauce to taste in a medium saucepan and heat over medium heat until nice and hot, 8 to 10 minutes. Set aside. Preheat the oven to 400 degrees F. Drizzle some olive oil on 2 rimmed baking sheets and place the chicken thighs skin-side down. Roast for 25 minutes. Remove from the oven, brush some sauce all over the thighs, then use a spatula to flip them over, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes more. Remove from the oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from the oven, brush on more sauce, and increase the oven temperature to 425 degrees F. Continue roasting the chicken thighs until the sauce is starting to brown around the edges and the thighs are totally cooked through, 5 to 7 minutes more. Remove from the oven and let sit for at least 10 minutes before serving. Delicious! ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 48532,"The Best Angel Food Cake 1 1/3 cups superfine sugar 1 1/2 teaspoons cream of tartar 1/4 teaspoon fine salt 12 large egg whites, at room temperature (see Cook's Note) 2 teaspoons pure vanilla extract 1 1/4 cups bleached cake flour (not self-rising), such as Swan's Down, sifted (177 grams) (see Cook's Note) Berries and whipped cream, for serving Instructions: Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl. Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined. Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top. Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours. Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake -- a regular knife will smash it. Serve with berries and whipped cream.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48533,"Seared Greens 2 bunches red or green chard or mustard greens 4 tablespoons unsalted butter 1/2 teaspoon salt Freshly ground black pepper Instructions: Trim and discard the stems of the greens and wash and dry the leaves. Stack the leaves, roll into cylinders and cut across the rolls into 1-inch strips. Melt 1 tablespoon of the butter in a large skillet over medium-high heat until bubbly. Saute one quarter of the greens with 1/8 teaspoon of the salt and a pinch of the pepper until the greens are limp, 30 seconds to 1 minute. If the greens begin to brown before they wilt, sprinkle in a few drops of water for steam. Transfer to a covered platter and repeat the procedure with the remaining 3 batches of greens. Serve immediately. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Chianti]" 48534,"Corned Beef Hash 1/2 stick unsalted butter 2 cups small diced yellow onions Salt Freshly ground black pepper 1 tablespoon chopped garlic 1 1/2 pounds corned beef, chopped 1 1/2 pounds Idaho potatoes, peeled, small diced and blanched Instructions: Preheat the oven to 400 degrees. In a large oven-proof skillet, over medium-high heat, melt the butter. Add the onions. Season with salt and pepper. Saute until golden, about 4 minutes. Add the garlic and corned beef. Continue to saute for 2 minutes. Add the potatoes. Season with salt and pepper. Continue to cook for 4 minutes. Remove from the heat. Using the back of a large spoon or spatula, pack the mixture firmly into the pan. Place the pan in the oven. Cook for 8 to 10 minutes or until golden brown. Remove from the oven and slice into individual servings. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 48535,"Lamb Barbacoa from the Backyard Grill: Barbacoa de Borrego 3 medium red potatoes, cut into 1/2-inch dice 2 medium carrots, peeled and cut into 1/2-inch dice 1 medium white onion, halved and thinly sliced 2 garlic cloves, peeled and halved 1 cup cooked (or canned) garbanzo beans 1 large sprig epazote (if you can find it) 1 (3-pound) rolled and tied boneless lamb shoulder roast Salt, preferably coarse, about 3/4 teaspoon, plus some for sprinkling on lamb About 3 tablespoons chopped fresh cilantro 1 canned chipotle cl en adobo, seeded and finely chopped About 1 1/2 cups salsa, store bought or home made 2 tablespoons finely crumbled Mexican queso anejo or Parmesan Sprigs flat-leaf parsley, banana leaves, or lemon leaves, for garnish 1 cup good-quality manzanillo olives, pitted Warm tortillas, as an accompaniment Instructions: Preparing the grill and the soup ingredients: About 30 minutes before cooking, prepare a charcoal fire, letting the coals burn until they are covered with a gray ash and are medium-hot. Bank the coals on 2 sides of the lower grate to prepare for the indirect cooking that follows. In a 12 by 9-inch, heavy-duty aluminum-foil pan (or something similar), combine the potatoes, carrots, onion, garlic, garbanzo beans, and epazote. Position the pan in the center of the lower grate and surround with the coals. Pour water into the pan to about 1-inch from the top (it'll take about 5 cups). Position the cooking grate 8 inches above the coals and set an oven thermometer on it, if you have one. Grilling the meat: Sprinkle the lamb liberally with salt. Lay the roast in the center of the cooking grate directly over the soup, cover the grill, and cook, maintaining a moderately low temperature (between 250 and 300 degrees F), checking every 30 minutes and adding coals as needed. The lamb will be beautifully smoky-roasted, it'll register about 170 degrees F on a meat thermometer and be fall-apart tender in about 2 1/4 hours. Be sure to check the slow-simmering soup that's capturing all those lamb juices periodically, to ensure the liquid level remains more or less the same, adding more water if it's needed. Finishing the dish: With a couple of meat forks or spatulas, remove the roast to a platter. Sprinkle with salt and let rest, tented with foil, in a warm place for about 20 minutes. Meanwhile, with the precision of a steady-handed circus performer, carefully remove the pan of soup from the bottom of the grill. Skim off the fat that is floating on the surface, then taste and season with salt, usually about 3/4 teaspoon. Stir in the cilantro and finely chopped chipotle and ladle into small, warm soup cups. Scrape the salsa into a serving dish and sprinkle with cheese. Remove the string from the lamb. Slice the lamb into good, thick slabs and arrange on a warm platter that's lined or decorated with parsley, banana leaves, or lemon leaves. Strew the olives around the platter and carry to the table with a flourish. Serve each guest a cup of soup, and pass the meat, salsa, and lots of warm tortillas for everyone to make delicious soft tacos. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 48536,"Garden Salad with Orange-Dijon Vinaigrette 1/4 cup orange marmalade 2 tablespoons Dijon mustard 1 teaspoon Worcestershire sauce 3 tablespoons red wine vinegar 1/3 to 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 2 large or 3 small romaine hearts, chopped 3 to 4 celery ribs, chopped 1/2 seedless cucumber, sliced 1 small red onion, chopped or thinly sliced 2 ripe tomatoes, chopped 1/4 cup fresh herb or herbs: parsley, basil, dill, tarragon - whatever is on hand, optional Instructions: In a large serving bowl whisk together the marmalade, mustard, Worcestershire, red wine vinegar, extra-virgin olive oil, and salt and pepper, to taste. Add the lettuce, celery, cucumber, onions, tomatoes and herbs, if using. Toss and adjust seasoning. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 48537,"Crushed-Blackberry Sundaes With Caramel Sauce 2 pints blackberries 1/4 cup sugar 1/4 cup cassis liqueur 1 cup heavy cream 1/2 vanilla bean, split lengthwise and seeds scraped 1 1/2 cups sugar 1 tablespoon cold unsalted butter Pinch of salt 1 quart vanilla ice cream 1 cup pecans, toasted, cooled and roughly chopped Freshly whipped cream Instructions: Prepare the blackberries: Combine the blackberries, sugar and cassis in a bowl. Let sit at room temperature for 30 minutes, then crush with a fork. Meanwhile, make the caramel sauce: Combine the cream and vanilla pod and seeds in a small saucepan and bring to a simmer over medium heat. Remove from the heat. Whisk the sugar and 1/2 cup water in a medium nonreactive saucepan over high heat. Cook until dark golden brown, 10 to 12 minutes. Remove from the heat and slowly add the vanilla-infused cream (it will splatter), stirring constantly with a wooden spoon. Return to the heat and cook until smooth. Remove from the heat, discard the vanilla pod and stir in the butter and salt. For each sundae, place a scoop of ice cream in a parfait glass and top with caramel sauce, blackberries and pecans. Repeat 2 more times and top with whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 48538,"Breakfast Quesadillas 1 pound thin bacon Butter, for the pan 1 onion, diced
1 red bell pepper, diced
1 jalapeno, seeded and diced
1/4 cup half-and-half
8 large eggs
Salt and freshly ground black pepper 3/4 cup freshly grated Cheddar 3/4 cup freshly grated Monterey Jack cheese
6 whole-wheat tortillas
Avocado slices, for topping, optional Sour cream, for serving
Store-bought or homemade pico de gallo or salsa, for serving Instructions: Fry the bacon in a skillet over medium heat until crisp. Remove to a paper towel-lined plate and pour off the excess grease. Return the skillet to the stove over high heat. Add a couple tablespoons of butter. When it's melted and the skillet is hot, add the onions, bell peppers and jalapenos. Stir the veggies around and cook until starting to soften and turn golden brown. Meanwhile, mix together the half-and-half, eggs and some salt and pepper in a bowl. Pour the egg mixture into the skillet with the veggies. Scoot the eggs around the skillet with a spatula, cooking slowly, until the eggs are done. Turn off the heat and set aside. To assemble the quesadillas, set a griddle or skillet over medium-low heat and add some butter. Toss together the grated Cheddar and Monterey Jack in a bowl. Put a tortilla on the griddle and add a layer of cheese, a layer of the cooked eggs and veggies, a layer of bacon slices, a layer of avocado if using and another layer of cheese. Top with a second tortilla. Cook on both sides, flipping carefully, until the cheeses are totally melted and the filling is hot. Repeat with the other tortillas and ingredients. Slice the 3 quesadillas into 4 wedges each. Serve on a plate with sour cream and pico de gallo or salsa (or grab them and head out the door!). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 48539,"Ragu alla Mugellana 1/4 cup extra-virgin olive oil 2 onions, finely diced 4 celery, finely diced 2 medium carrots, finely diced 6 cloves garlic, cut into 3 pieces 2/3 pound ground beef 2/3 pound ground turkey 2/3 pound ground veal Salt and freshly ground pepper
1 cup red wine, preferably Sangiovese Two 28-ounce cans whole peeled tomatoes, preferably San Marzano 40 pieces tortelli alla Mugellana (potato ravioli) Parmigiano, for grating and serving Instructions: Heat the olive oil over medium heat in a heavy-bottomed pot or large skillet. Add the onions and cook until soft. Add the celery and carrots and cook until very soft, 8 to 10 minutes, to make the soffrito. When the vegetables are soft, add the garlic and stir for a few minutes until fragrant. Raise the flame under the pan to high heat and add the ground meats, breaking them up with a spoon as you incorporate them. Sprinkle lightly with salt and pepper. Cook, stirring frequently, until the juices have released and the meat begins to caramelize, about 12 minutes. You should hear a popping sound rather than a sizzle coming from the pot. Pour the wine into the pot and scrape the bottom of the pan releasing the brown bits that have formed on the bottom. Cook until the wine has reduced. Pour the tomatoes into a bowl and crush them with your hands or a potato masher into small pieces, and then stir into the pot to combine. Bring the sauce to a simmer and cook over low heat until the meat is tender and the sauce has thickened, about 1 hour. If it reduces too much and becomes dry while cooking, add water as needed 1/4 cup at a time. Taste and add salt and pepper as needed. Bring an 8- to 12-quart pot of water to a boil. When boiling, add 2 tablespoons salt. Add the tortelli and cook according to the package instructions. Serve the ragu over the pasta with grated Parmigiano. ","[Barolo, Barbaresco, Chianti Classico, GSM]

" 48540,"Chicken Piccata 2 split (1 whole) boneless, skinless chicken breasts Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 1 extra-large egg 1/2 tablespoon water 3/4 cup seasoned dry bread crumbs Good olive oil 3 tablespoons unsalted butter, room temperature, divided 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved 1/2 cup dry white wine Sliced lemon, for serving Chopped fresh parsley leaves, for serving Instructions: Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures. Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce. For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48541,"Strawberry Yogurt Ice Cream 2 cups plain yogurt 2 cups mashed strawberries 1/2 cup extra-fine sugar 1 cup chilled heavy cream Instructions: Combine yogurt, strawberries and sugar. Set aside to marinate for 10 minutes. Meanwhile, in a cold bowl whip cream to firm peaks. Fold into yogurt mixture and transfer to ice cream freezer. Freeze according to manufacturer's instruc; ","[Chardonnay, Moscato, Riesling]" 48542,"Rich and Velvety Custard Pie - 2003 1st Place Custard 2 cups all-purpose flour 1 cup cake flour 1 cup solid shortening (recommended: Crisco) 2 tablespoons powdered butter flavoring 1/2 teaspoon salt 1 egg 1 tablespoon cider vinegar 1/3 cup ice water 1 egg white 3 eggs 3/4 cup sugar 1/2 teaspoon salt 2 cups whole milk 1 cup half-and-half 1 tablespoon real vanilla extract 1/2 teaspoon fresh grated nutmeg Instructions: Crust: Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the remaining ingredients, except the egg white, together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in a preheated 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes. Filling: Preheat the oven to 400 degrees F. Scald the milk and half-and-half. Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling. Bake for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees F. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 48543,"Giant Steak Salad\u202f 1 cup buttermilk 1/4 cup mayonnaise 1/4 cup sour cream 2 tablespoons extra-virgin olive oil Zest of 1 lemon plus 2 tablespoons freshly squeezed juice Kosher salt and freshly ground black pepper 2 tablespoons chopped flat-leaf parsley 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh dill 1 small garlic clove, finely chopped 2 pounds skirt steak, trimmed of excess fat, cut crosswise into 3 pieces 2 teaspoons ground coriander 2 teaspoons smoked paprika Kosher salt and freshly ground black pepper Extra-virgin olive oil, for brushing 8 cups baby arugula 1 small bunch watercress, tough stems removed 2 red Belgian endives, trimmed and separated into leaves 1 cup multi-colored cherry tomatoes 2 large ripe heirloom tomatoes, cut into wedges 2 ripe peaches, cut into wedges 4 assorted radishes, trimmed and thinly sliced 1 cup mixed soft fresh herbs such as parsley leaves, chives and dill 1/2 cup finely crumbled feta 1/4 cup roasted salted sunflower seeds Flaky sea salt, for serving Instructions: Prepare a grill for medium-high heat. For the dressing: whisk together the buttermilk, mayonnaise, sour cream, olive oil and lemon juice in a medium bowl. Add the lemon zest, 1/2 teaspoon salt, 1 1/2 teaspoons pepper, parsley, chives, dill and garlic and whisk until smooth. Refrigerate while you make the salad.
For the salad: sprinkle the steak all over with the coriander and paprika. Season with salt and pepper and brush with olive oil. Grill the steak until well charred, flipping once, about 4 minutes per side for medium rare, depending on the thickness of the steak. Let rest on a cutting board while you assemble the salad.
Scatter the arugula, watercress and red endive on a large serving platter. Arrange the tomatoes, peaches and radishes over the greens. Sprinkle with herbs, feta and sunflower seeds.
Thinly slice the skirt steak across the grain and arrange on a platter over a swipe of lemon-herb dressing. Top with flaky sea salt and more herbs. Serve the steak and remaining dressing alongside the salad.
","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]

" 48544,"Vegan Key Lime Pie One 13.5-ounce can full-fat coconut milk 1 cup raw cashews
8 ounces vegan graham crackers
1/2 cup roasted pecans
3/4 cup toasted unsweetened coconut flakes
3/4 cup agave nectar
1/2 teaspoon kosher salt
4 tablespoons vegan butter, melted
1/2 cup key lime juice
One 5.4-ounce can coconut cream
3 tablespoons cornstarch
Zest of 2 limes, plus thinly sliced lime for garnish
Instructions: Put the coconut milk in a medium bowl and whisk until smooth, breaking up any large chunks. Add the cashews and make sure they are completely submerged. Cover and refrigerate until the cashews are extremely soft, at least 6 hours and up to overnight. Preheat the oven to 375 degrees F.
Spread the coconut in an even layer in a large nonstick skillet. Cook over medium-low heat, stirring frequently, until the flakes are golden brown, 5 to 6 minutes. Remove to a plate to cool, about 5 minutes.
To make the crust, pulse the graham crackers, pecans, salt, 1/2 cup of the coconut and 1/4 cup of the agave in a food processor until fine crumbs form, scraping the sides of the bowl as needed. Add the butter and pulse until the mixture comes together and resembles wet sand.
Transfer the mixture to a 9-inch pie pan and press into the bottom and up the sides of the pan, leaving a 1/2-inch-thick border. Use the bottom and sides of a measuring cup to press and form the crust to make sure it is even. Bake until the crust is just golden and slightly puffy, about 10 minutes. Cool completely.
Drain the cashews, add to a blender and pulse to a coarse meal, about 1 minute. Add the key lime juice, coconut cream, cornstarch, lime zest and remaining 1/2 cup agave and blend until completely smooth and no longer gritty from the cashews. Pour the filling into the cooled crust and gently tap a few times on the counter to release the bubbles. Refrigerate until set, 6 hours and up to overnight.
Just before serving, garnish the pie with the remaining toasted coconut flakes and some lime slices.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48545,"Mango-Black Pepper Glazed Grilled Pork Chops 1/2 cup red wine vinegar 1/4 cup sugar 1 tablespoon whole black peppercorns 1 large mango, peeled and pureed 4 pork chops, about 5 ounces each Olive oil Salt Instructions: Place vinegar, sugar and peppercorns in a saucepan and reduce until thickened, strain into a bowl whisk in mango puree and let cool. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48546,"Four-Flavor Sheet Pan Cobbler 1 1/2 pounds Granny Smith apples (about 3 large apples), peeled, cored, quartered and cut into 1/2-inch pieces 1/2 cup plus 1 tablespoon light brown sugar 1/4 cup all-purpose flour 1 1/4 teaspoons ground cinnamon 1/8 teaspoon kosher salt 3/4 cup plain granola (no nuts or dried fruit) 2 tablespoons unsalted butter, at room temperature 1 1/4 pounds firm, ripe peaches (about 3 large peaches), cut into thin slices 1/3 cup granulated sugar 1/4 cup light brown sugar 1/4 cup all-purpose flour 1 teaspoon orange zest 1/8 teaspoon kosher salt 1 pound mixed berries, such as blueberries, blackberries, and/or raspberries 1/4 cup cornstarch 1 teaspoon lemon zest plus 1 tablespoon lemon juice, from 1 lemon 1/2 cup plus 1 tablespoon granulated sugar 1/8 teaspoon kosher salt 3/4 cup plain granola (no nuts or dried fruit) 2 tablespoons unsalted butter, at room temperature 2 tablespoons all-purpose flour 1/2 cup walnuts, pieces and halves 1 pound strawberries, hulled and quartered 8 ounces rhubarb, cut into 1/4-inch pieces 1/3 cup granulated sugar 1/4 cup cornstarch
1/4 cup light brown sugar 1 teaspoon vanilla extract 1/8 teaspoon kosher salt 1 cup all-purpose flour, plus more for dusting (see Cook's Note) 2 tablespoons granulated sugar, plus more for sprinkling
1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 3/4 cups heavy cream, plus more for brushing Vanilla ice cream, for serving Instructions: For the Apple Granola Crumble: Toss together the apples, 1/2 cup brown sugar, 2 tablespoons flour, 1 teaspoon cinnamon and salt in a large bowl until the apples are completely coated. Add the granola, butter, remaining 2 tablespoons flour, remaining 1 tablespoon brown sugar and remaining 1/4 teaspoon cinnamon to a small bowl. Use the back of the spoon to smash the butter into the dry ingredients until completely combined and the mixture resembles wet sand. Set both aside until ready to assemble. For the Peach Cobbler: Toss together the peaches, granulated sugar, brown sugar, flour, orange zest and salt in a large bowl until completely coated and no lumps of flour or sugar remain. Set aside until ready to assemble. For the Mixed Berry Walnut Streusel: Toss together the berries, cornstarch, lemon juice, lemon zest, 1/2 cup sugar and salt in a large bowl until completely coated. Place granola in a large resealable plastic bag and smash with a rolling pin or a small skillet until finely ground. Transfer to a small bowl and add the butter, flour and remaining 1 tablespoon granulated sugar. Use the back of the spoon to smash the butter into the dry ingredients until completely combined and the mixture resembles wet sand. Stir in the walnuts. Set both aside until ready to assemble. For the Strawberry-Rhubarb Cobbler: Toss together the strawberries, rhubarb, granulated sugar, cornstarch, light brown sugar, vanilla and salt in a large bowl until completely coated. Set aside until ready to assemble.
For the Cobbler Dough: Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream and stir with a wooden spoon until a dough forms. Gather into a ball and set aside until ready to assemble.
Assemble the Cobbler: Position a rack on the bottom shelf of the oven and preheat to 350 degrees F. Position a 13-by-18-by-1-inch rimmed baking sheet with the long side facing you. Imagine the baking sheet is divided into 4 equal panels. Working quickly, scrape the apple filling into the far left-side of the baking sheet so that it fills a quarter of the baking sheet. Mound the apples on top of themselves to keep from spreading. Scrape the peaches and accumulated juices into the panel next to the apples. At this point, only half of the sheet pan should be full. Scrape the berries and accumulated juices next to the peaches. Scrape the strawberry-rhubarb mixture and accumulated juices into the remaining panel.
Transfer the cobbler dough to a floured work surface and roll into a rectangle the about the size of a quarter of the baking sheet, roughly 12-by-4-inches. Use 1 1/2-inch round biscuit or cookie cutter to cut out 10 circles of biscuit dough. Remove the circles (keeping the remaining dough in-tact) and place them on top of the peaches. Lay the large piece of cut out dough on top of the strawberry-rhubarb section. Brush the biscuit dough with cream and sprinkle with granulated sugar. Top apples with the granola crumble and the berries with the walnut streusel. Bake until the biscuits are golden brown and cobbler begins to bubble, 1 hour 15 minutes. Let cool 30 minutes before serving. Cobbler will thicken as it sits. Serve with vanilla ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48547,"Five-Day Preserved Lemons 7 lemons 3 cinnamon sticks 1/8 cup coriander seeds 1/8 cup black peppercorns 10 cloves 4 to 6 bay leaves Instructions: Make incisions in lemon peel at 1-inch intervals, do not cut into flesh. Place lemons in heavily salted water, to cover, in stainless pot and bring to a boil. Reduce heat and simmer until peel is soft. Drain and save cooking liquid. Put blanched lemons into canning jars or ceramic containers. Cover with cooling liquid and lemon juice, if necessary. To each 2-quart (or larger) jar add cinnamon sticks, coriander seed, black peppercorns, cloves and bay leaves. Let sit for 5 days to develop flavor. Turn upside down each day to distribute spices. It is very important to cover lemons with liquid. Push them down with a spoon to release juice, then add cooking liquid or fresh lemon juice to cover if necessary. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 48548,"Peppermint Whoopie Pies Cooking spray 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt, plus a pinch 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg 1/4 cup milk 1 teaspoon pure vanilla extract 1/8 to 1/4 teaspoon pure peppermint extract 1 1/4 cups confectioners' sugar 1/4 cup finely crushed candy canes Instructions: Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper and coat with cooking spray. Whisk the flour, baking powder, baking soda and 1/4 teaspoon salt in a medium bowl. Beat 6 tablespoons butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the milk and vanilla, until just combined. Arrange mounds of batter (about 1 heaping tablespoonful each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers. Bake, switching the pans halfway through, until the tops of the cookies spring back when pressed, 9 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Meanwhile, beat the remaining 6 tablespoons butter, the peppermint extract and the remaining pinch of salt in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Gradually beat in the confectioners' sugar until smooth. Spread 1 1/2 tablespoons filling on the flat side of half of the cookies; sandwich with the remaining cookies. Roll the edges in the crushed candy canes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48549,"Jimmy's Oysters 2 ounces olive oil 2 onions, diced
3 pounds frozen chopped spinach
Salt and pepper 4 ounces amaretto
8 ounces chicken stock
1 quart heavy cream
6 ounces grated Romano 12 large eggs One 30-ounce jar mayonnaise 2 ounces dry mustard 2 ounces mustard 2 ounces seafood seasoning, such as Jimmy's Famous 1 ounce Worcestershire sauce 1 loaf white bread, crust removed, finely chopped 8 ounces jumbo or colossal lump crabmeat 3 large egg yolks plus 1 whole large egg 1 ounce lemon juice
1 ounce seafood seasoning, such as Jimmy's Famous 2 ounces mustard
24 ounces mayo
24 to 36 oysters (depending on size)
Instructions: Preheat oven to 375 degrees F. For the creamed spinach: Heat a skillet over medium-high heat. Add the olive oil. Sweat diced onions but don't brown, 1 to 2 minutes. Add the spinach, salt and pepper. Cook for 4 to 5 minutes, stirring occasionally. Add the amaretto and stir for 1 minute. Add the chicken stock, then stir for 1 minute. Add the heavy cream and bring to a boil, about 4 minutes. Add the cheese and stir constantly. Let it reach a boil and reduce for 2 to 3 minutes. Set aside. For the crab mix: Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together. Set aside. For the imperial topping: Whisk together the egg yolks and whole eggs in a bowl, then whisk in the lemon juice, seafood seasoning, mustard and mayo. Shuck the oysters and stuff them with the creamed spinach and crab mix and bake until the crab mix is golden brown, about 10 minutes. Remove the oysters and put a tablespoon of the imperial topping on each oyster. Bake until the topping becomes a brown color, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48550,"Stewed Chicken 3 1/2 pounds chicken parts 1/4 cup lemon juice 4 scallions, cut in 1/2-inch pieces 4 tomatoes, diced 1 onion, thinly sliced 1 green bell pepper, thinly sliced 1/2 cup ketchup 1/4 cup cider vinegar 3 tablespoons sesame oil 3 tablespoons ground cumin 1 tablespoon West Indian curry powder 1 tablespoon herb blend (blend of dried and ground oregano, thyme, rosemary, black pepper, and basil) (recommended: Daddy's Herb Blend) 1 1/2 tablespoons brown sugar 3 tablespoons garlic powder 3 tablespoons onion powder 1/3 cup plus 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 tablespoons sugar Rice or mashed potatoes, for serving Instructions: Wash chicken parts. In a large bowl, combine lemon juice, scallions, tomatoes, onion, bell pepper, ketchup, vinegar, sesame oil, cumin, curry powder, herb blend, brown sugar, garlic powder, onion powder and 3 tablespoons olive oil. Season with salt and pepper. Add chicken to marinade, cover and refrigerate overnight. In a medium Dutch oven, combine 1/3 olive oil and the sugar. Remove the chicken from the refrigerator and brush off the vegetables from the chicken pieces, reserving the vegetables. Turn the heat to medium and stir the sugar and allow it to caramelize as the pot gets hot. (It may smoke some so watch for your smoke detector.) Carefully but quickly add the chicken to the pot and let the chicken brown in the caramelized sugar, turning the pieces as you go. Once all the chicken has browned, add the vegetables and marinade juices, cover, reduce heat to medium-low and let stew until the chicken is cooked through and tender, about 45 minutes to 1 hour. Half way through, season with salt and pepper. Serve over rice or with mashed potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 48551,"Spicy Roast Beef and Capicola Sub Sandwich 1 tablespoon extra-virgin olive oil 12 ounces thinly sliced deli roast beef, cut into strips 6 ounces thinly sliced hot capicola ham, cut into strips 1 sweet onion, sliced 1/4 inch thick 1 red bell pepper, seeded and sliced into 1/2-inch-wide pieces 1 yellow bell pepper, seeded and sliced into 1/2-inch-wide pieces 2 tablespoons tomato paste 2 tablespoons brine from a jar of hot pickled cherry peppers, plus 3 peppers seeded and chopped Four 8-inch sub rolls, split and lightly toasted 4 ounces thinly sliced provolone Instructions: Preheat the oven to 400 degrees F. Heat 1 1/2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the beef and capicola, and cook, stirring, until just beginning to crisp on the edges, about 3 minutes; transfer to a plate with a slotted spoon. Add the remaining 1 1/2 teaspoons olive oil, onions and bell peppers and cook, stirring, until crisp-tender, about 5 minutes. Scoot the vegetables to the side of the pan. Add the tomato paste to the open space and toast, stirring for a minute, and then combine with the vegetables. Add the cherry pepper brine and 1/2 cup water, bring to a simmer and return the meat to the pan. Simmer just until the sauce coats the meat and vegetables, about 1 minute. Divide the meat and vegetables among the rolls. Top with the cherry peppers and provolone. Bake on a baking sheet until the cheese is melted and bubbly, about 2 minutes. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 48552,"Low Country Shrimp Chowder 2 tablespoons unsalted butter 1 bunch scallions, thinly sliced (white and green parts separated)
1 bunch scallions, thinly sliced (white and green parts separated) 2 stalks celery, diced 1 green bell pepper, diced 2 tablespoons all-purpose flour 1 teaspoon Old Bay Seasoning 2 cups reduced-fat (2 percent) milk 1/2 cup long-grain white rice 1 1/4 cups corn kernels (from 2 ears corn) 1 pound medium shrimp, peeled and deveined Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper 1 tablespoon dry sherry (optional) Instructions: Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48553,"Bananas Foster 2 ripe bananas, peeled and halved lengthwise and crosswise 4 tablespoons butter 1/3 cup packed brown sugar 1/4 cup dark rum Confectioners' sugar for dusting Vanilla ice cream Instructions: Melt butter in a large skillet over medium-high heat. Stir in sugar until smooth. Add bananas and cook until caramelized. Pour rum into a measuring cup and then pour it into skillet. Stand back and carefully light rum with a long match or barbecue lighter. When flame has died down and most of rum has cooked off, spoon out bananas and sauce into bowls of vanilla ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48554,"Bowties with Italian Sausage in a Cream Basil Sauce 3 cups bowtie pasta 1 19 oz pkg Johnsonville? Sweet Italian Sausage (casings removed) 2 Tbsp. olive oil 1/2 tsp red pepper flakes 1/2 cup diced onion 3 cloves garlic, minced 1 1/2 cups fresh tomatoes, chopped or 28 oz. plum tomatoes (Italian style, drained and coarsely chopped) 1 1/2 cups cight cream 1/2 tsp salt 1/4 cup grated parmesan cheese 1/2 cup chopped fresh basil *garnish w/ a sprinkle of fresh basil or shaved parmesan cheese Instructions: Bring a large pot of salted water to a boil. Cook pasta for 8-10 minutes, or until al dente, drain and rinse with cold water. Set aside. In a large skillet, heat oil over medium heat. Add decased sausage to skillet and crumble with a wooden spoon as it cooks. Add red pepper flakes and continue sauteing until sausage is no longer pink. Add onion and garlic to skillet and continue until onion softens. Stir in tomatoes and salt, (if using fresh tomatoes saute them for 3 minutes until softened) then add light cream and parmesan cheese; simmer gently until mixture thickens (about 5 minutes). Stir in the cooked pasta and basil and heat through, about 3 minutes. ","[Barolo, Barbaresco, Chianti, Rioja]" 48555,"Sooji Halwa 1/2 cup ghee 1 cup sooji (fine semolina flour; see Cook\u2019s Note) 1 3/4 to 2 cups sugar, depending on your desired level of sweetness 4 to 6 drops yellow food coloring, plus more for the semolina (optional) 4 green cardamom pods, seeds crushed and husks discarded Pinch saffron 1 tablespoon sliced almonds, for garnish 1 tablespoon food-safe dried rose petals, for garnish Golden raisins, for garnish Instructions: Heat a large heavy-bottomed pot over medium heat for a few minutes. Add the ghee and semolina, then whisk together. Meanwhile, combine the sugar with 4 cups water in a medium saucepan over medium-high heat and incorporate together. Add the yellow food coloring, if using. Cook, stirring occasionally, until the sugar dissolves. Add the crushed cardamom seeds, saffron and additional yellow food dye, if using, to the semolina mixture and continue to cook over medium heat, stirring occasionally, until golden brown and the ghee separates from the mixture, 3 to 5 minutes. Add the sugar water gradually, while whisking, (being sure it doesn\u2019t get lumpy) and cook, stirring occasionally, until the water evaporates and the mixture resembles a porridge, 6 to 8 minutes. Cook, stirring constantly, until you see the ghee separate from the porridge, about 5 minutes. Garnish with the almonds, rose petals and raisins. Sooji halwa is traditionally served warm but is also delicious cold. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 48556,"Holiday Sticky Buns 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature 1/3 cup light brown sugar, lightly packed 1/2 cup pecans, chopped in very large pieces 1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted 2 tablespoon unsalted butter, melted and cooled 2/3 cup light brown sugar, lightly packed 3 teaspoons ground cinnamon 1/2 cup dried cranberries 1/2 cup white raisins Instructions: Preheat the oven to 400 degrees f. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine 12 tablespoons of butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with 1 tablespoon of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, 1/4 cup of the cranberries and 1/4 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam-side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, about 1 1/2 inches each. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 48557,"Walnut Sage Gratin 2 cups heavy cream 3/4 cup walnuts, toasted and finely chopped 3 1/2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch thick slices Kosher salt and freshly ground black pepper 2 tablespoons roughly chopped fresh sage leaves 1 cup grated Gruyere cheese Instructions: Put the oven rack in center of the oven and preheat to 350 degrees F. In a saucepan over low heat, add the cream and 3/4 cup of the walnuts. Bring just to a simmer and then keep warm over lowest heat while building the potato layers. In a large, lightly greased, 9 by 13-inch baking dish, arrange 1/3 of the potato slices covering the bottom of the dish, overlapping slightly. Generously season with salt and pepper and sprinkle with a little sage, 1/3 of the Gruyere and a ladle of warmed walnut cream mixture. Repeat 1 more time the exact same way. Layer for a 3rd and last time with just the potatoes, making sure to arrange them in nice straight even rows. Then cover the top of the potatoes with the remaining warmed walnut cream and top with the last 1/3 cup of the cheese. Sprinkle with salt and pepper, to taste. Cover with foil and bake for 30 minutes. Reduce the oven temperature to 325 degrees and remove the foil. Continue to bake until the top is just starting to become golden, about 20 minutes more. Remove from the oven and do your best to let the gratin rest for 15 to 20 minutes before serving. Eat and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 48558,"Spaghetti with Fresh Clams 1 1/2 dozen littleneck clams, scrubbed well 1/3 cup olive oil 3 cloves garlic, minced 1/2 cup dry white wine 1 cup canned plum tomatoes, drained and chopped 1 teaspoon red pepper flakes 2 tablespoons finely chopped parsley 3/4 pounds spaghetti, cooked and drained Instructions: In a large saucepan heat the olive oil add the garlic and cook 1 minute. Add the wine, tomatoes, clams and red pepper flakes and cook, covered, shaking the pan occasionally, for 5 minutes, or until the clams open. Add the parsley, stir once, and add the pasta. Toss to heat the pasta, then transfer to a warmed serving bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48559,"Flanders Fish 'n Chips 1 cup vegetable oil 8 ounces fresh white fish* 2 cups flour 1 cup cornmeal 1 egg 1 cup milk 1/2 cup water Spicy Sauce, recipe follows 1 lemon, cut into wedges 1 cup mayonnaise 1/2 cup sweet relish or dill relish 1/3 cup grated onion 4 dashes hot red pepper sauce 2 teaspoons blackening seasoning Instructions: Heat oil to medium-high heat in large, flat skillet. Rinse fish in cold water and pat dry with paper towels. Combine flour and cornmeal together and set aside in large bowl. Combine egg, milk and water in a medium size bowl and whip together. Dip fish into milk mixture and then coat with cornmeal mixture. Carefully lay fillets in the hot oil from front to back, being careful not to splash. Using tongs to do this is recommended. The oil should just cover the fish. Cook fish until golden brown, this should take about 4 to 7 minutes depending on your stove. To check doneness, break open fillet: it should be white all the way through, with no transparency. Serve with Spicy Sauce and wedge of lemon. Combine all ingredients thoroughly. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 48560,"Lattice-Top Cherry Pie 3 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 1/2 teaspoon salt 2 sticks cold unsalted butter, cut into small pieces 1/4 cup cold vegetable shortening 1 large egg yolk 6 to 8 tablespoons ice water 8 cups fresh cherries (about 2 1/4 pounds), pitted 2/3 to 3/4 cup granulated sugar (depending on the sweetness of your cherries) 2 tablespoons cornstarch 1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice 1/4 teaspoon almond extract 1 large egg, lightly beaten Coarse sugar, for sprinkling Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add 1 stick cut-up butter and the shortening; pulse until it looks like coarse meal. Add the remaining 1 stick butter; pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water and pulse until the dough begins to clump together, adding up to 2 more tablespoons ice water if necessary. Turn out the dough onto a clean surface, divide in half and press into 2 disks. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight. Meanwhile, make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice and almond extract in a large bowl. Toss until the sugar is dissolved and the cherries are well coated; set aside. Roll out one disk of dough into a 12-inch round on a floured surface. Ease into a 9-inch pie plate and trim, leaving a 1-inch overhang. Pour in the filling. Roll out the other disk of dough into a 12-inch round. Trim the edges, then cut the dough into 3/4-inch-wide strips using a fluted cutter or a knife. (You should have about 12 strips.) Lay half of the strips over the pie, about 3/4 inch apart. Fold back every other strip. Lay another strip of dough perpendicular to the existing strips, then fold the dough back over the new strip. Repeat, folding back every other strip and weaving in new ones, to form a lattice. Trim the strips, leaving a 1-inch overhang. Fold the overhanging dough (strips and bottom crust) under itself, pressing to seal. Crimp the edges with your fingers or a fork, if desired. Brush the lattice and crust edges with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie until firm, about 30 minutes. Meanwhile, put a baking sheet on the middle rack of the oven and preheat to 400? F.
Put the pie on the hot baking sheet and reduce the oven temperature to 375? F. Bake until the crust is golden brown and the fruit is bubbling, 55 to 65 minutes. (Tent with foil if the crust is browning too quickly.) Transfer to a rack and let cool completely before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48561,"Wild Shitake Mushroom and Choko Leaf Stir Fry: Nam Xao La Su Su 1 tablespoon vegetable oil 2 cloves garlic, diced 2 Asian shallots, diced 7 ounces/200 g fresh shiitake mushrooms, stems trimmed 1 bunch choko (chayote) leaves, picked into 1 1/2-inch/4 cm lengths (see Cook's Note) Salt and freshly ground black pepper 2 tablespoons light soy sauce Serving suggestion: Cooked jasmine rice Instructions: In a hot wok, add oil followed by garlic and shallots, then cook until fragrant. Add the shiitake mushrooms and stir-fry for 1 minute.
Now add the choko (choyote) leaves and stir-fry for 2 minutes or until wilted.
Season with pinch salt, 1/2 teaspoon pepper, and soy sauce, and then stir-fry for a further minute.
Serve with jasmine rice. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 48562,"Haupia Recipe 3 cups water 16 ounces cornstarch 2 (16-ounce) cans coconut milk 1 cup sugar Instructions: Mix 2 cups the water with the cornstarch in a medium bowl and set aside. In a medium saucepan add the coconut milk, sugar and remaining water. Bring to a rolling boil over high heat. Pour the cornstarch mixture into the boiling coconut milk and cook until the mixture thickens, blending with a whip. When the mixture is smooth and thick, pour it into a clean baking tray. Cool to room temperature, and then refrigerate until cold. Cut into 1-inch squares and serve on ti leaf lined trays. ","[Chardonnay, Sauvignon Blanc, Riesling]" 48563,"Yogurt and Fruit Dessert Cup 1 single-serve cup fruit flavored custard style low fat yogurt 1/4 cup granola or Grape Nuts 1 cup cut fruit from in store service deli Instructions: Layer custard style fruit yogurt with granola or Grape nuts and chunks of cut fruit. The fruit costs more cut than fresh, but when your cooking for 1, whole pineapples and melons can be daunting. Here, it's worth the extra cost to treat your body to some fresh fruit. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 48564,"Baby Lamb Chops with Mint Yogurt Dipping Sauce 3 tablespoons cooking oil 1 rack of lamb (choose the smallest racks possible) Frenched and cleaned Salt and freshly ground black pepper 1 cup plain yogurt 1 lime, juiced 3 cloves garlic 1 cup fresh mint leaves, plus extra for garnish Salt 1/4 teaspoon cayenne 1 teaspoon ground cumin 1 teaspoon paprika Instructions: For the lamb chops: Preheat oven to 350 degrees F. Over high heat, preheat a large skillet with cooking oil. Liberally season the racks of lamb with salt and fresh ground pepper. Place the meat in the pan and sear all sides over high heat until evenly browned. Place the racks on a sheet pan and place in the oven to finish cooking. See Chef's Note 1. For medium rare, about 8 minutes; medium, about 10 minutes; and well done, about 15 minutes. These are general guidelines but the cooking times will vary depending on the size of the rack. After they are finished cooking in the oven, remove the racks and allow them to rest approximately 10 minutes. Cutting from the meat side of the rack, so that you can better visualize the chop size, cut each chop individually. For the yogurt: Place the yogurt, lime juice and garlic in a blender and puree on high speed until blended. While blending, slowly incorporate the mint and season with salt, cayenne, and cumin. For assembly: Liberally cover a nice serving platter with the yogurt sauce. Arrange the chops on the platter and decorate with extra mint leaves and pinches of paprika. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 48565,"Green Grape and Avocado Quinoa Salad Zest and juice of 1 lime 3 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
4 cups cooked quinoa, cooled
2 cups green grapes, halved
1 1/2 cups diced cucumbers 1/2 cup fresh mint, roughly chopped
1/2 cup fresh parsley, roughly chopped
4 scallions, white and light green parts, sliced
1 avocado, diced
Instructions: In a large bowl, whisk together lime zest, lime juice and olive oil. Taste and season with salt and pepper. Toss the quinoa, grapes, cucumbers, mint, parsley, scallions and avocados together with the dressing. Serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48566,"Red Curry Marinated Shrimp 1 (14-ounce) can unsweetened coconut milk 2 tablespoons red curry paste 1/2 red onion, peeled and finely chopped 1/4 cup chopped fresh cilantro leaves 1 lime, juiced 2 to 3 tablespoons canola oil Salt and freshly ground pepper 2 pounds shrimp, shell and tail left on Instructions: Heat grill to high. Whisk together coconut milk, curry paste, onion, cilantro, lime juice, and oil in a large bowl. Season, to taste, with salt and pepper. Place shrimp in the bowl and toss to coat. Cover and let marinate at room temperature for 20 minutes. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 48567,"Chicken and Veggie Sheet Pan Fajitas 1 mounded tablespoon chili powder 1 teaspoon ancho cl powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 green bell pepper, sliced thinly into strips
1 red bell pepper, sliced thinly into strips
1 medium onion, sliced thinly
8 ounces white mushrooms, sliced
3 tablespoons olive oil
2 pounds boneless, skinless chicken thighs, cubed into bite-size pieces
1 lime, juiced
10 fajita-size flour tortillas, warmed 1 cup guacamole
1 cup salsa
1 cup sour cream
1 cup queso fresco
1/4 cup fresh cilantro leaves
1 lime, cut into wedges
Instructions: Preheat the oven to 475 degrees F. Line a sheet pan with foil. In a small bowl, mix together the chili powder, ancho cl powder, salt and pepper. Place the peppers, onion and mushrooms on the sheet pan. Drizzle with half the olive oil and season with half the chili seasoning mix. Toss and place in the oven to roast until the veggies begin to char, about 12 minutes. Add the chicken to a bowl and toss with the remaining oil and seasonings. Add the chicken to the veggies and return to the oven. Cook until the chicken is cooked through, 7 to 8 minutes. Remove from the oven, then squeeze over the lime juice and toss. Serve the chicken and veggies on the warm tortillas, then top with the guacamole, salsa, sour cream, queso fresco and cilantro and garnish with lime wedges on the side. ","[Syrah, Tempranillo, Garnacha, Zinfandel]

" 48568,"Chocolate and Vanilla Vacherin 5 large egg whites 3/4 cup granulated sugar 1 1/3 cups powdered sugar 2 cups whole milk 3 1/2 ounces unsweetened chocolate, chopped 4 large egg yolks 1/2 cup granulated sugar 1 vanilla bean 2 cups whole milk 1/2 cup heavy cream 1 1/2 tablespoons honey 4 large egg yolks 1/2 cup granulated sugar 1 2/3 cups heavy cream 3 tablespoons granulated sugar 1/2 vanilla bean Instructions: The process of baking meringue is a cross between baking it and drying it. Preheat the oven to 225 degrees F. Prepare the meringue cake layer: Place the egg whites in a large mixing bowl and whip with an electric mixer on medium speed until foamy. Make a French meringue by adding the granulated sugar 1 tablespoon at a time. Increase the mixer speed to medium-high and whip to stiff but not dry peaks, about 7 minutes. Delicately fold in the powdered sugar with a rubber spatula. It is important to fold as gently as possible to avoid deflating the meringue. Place the meringue in a pastry bag fitted with a 3/4-inch plain tip. Draw 2 (8-inch) circles on a sheet of parchment paper by tracing around the outside of an 8-inch cake pan with a pen. Turn the paper over so the drawing is face down (so that the ink does not bake into the meringue) and place on a baking sheet. To pipe the disks, hold the pastry bag at a slight angle about 1 1/2 inches above the parchment paper. This height and angle allows the piped meringue to hold the full shape of the 3/4-inch tip. Start at the center of the circle and pipe the meringue in a spiral to the edge of the outline. (I work counter-clockwise because I am right-handed.) If the meringue breaks while you are piping it, just continue where it broke. If any air bubbles appear on the disk, go back and fill them in with the extra meringue left in the piping bag. It takes practice to get the disks perfectly round. Don't worry if yours are slightly misshapen. You can gently scrape away the imperfections after the disks are baked. At this time, pipe additional swirls that are about 2-inches wide and the height of your cake mold. These will be used to decorate the outside of the cake. Bake the meringue disks until they are firm to the touch, about 1 hour. If the meringue begins to take on color while baking, lower the oven temperature by 50 degrees F (10 C). Remove the baking sheet from the oven and place on a wire rack until the meringue disks have completely cooled. If you have the time, turn off the oven and cool the meringue on the baking sheet in the oven. This will take about 1 hour and will allow the meringue to dry completely. While the meringue disks are baking, prepare the ice cream. Prepare the ice cream and allow enough time for them to harden in the freezer. Have the ice bath ready before you begin. To prepare an ice bath, fill a 4-quart bowl with ice cubes. Generously sprinkle salt over the ice and add water to cover the ice. Place a clean, dry 2-quart bowl over the ice bath. To prepare the chocolate ice cream base: Heat the milk and chopped chocolate together in a 2-quart heavy-bottomed saucepan (this will keep the milk from burning) over medium-high heat until bubbles form around the edge of the pan. While the milk is heating, combine the sugar and egg yolks and whisk until thoroughly incorporated and thick. Temper the egg mixture by pouring about half of the hot milk into it and whisk well. Now pour the tempered egg mixture into the remaining hot milk and chocolate. Cook over medium-high heat until slightly thickened, stirring constantly with a rubber spatula. The mixture has finished cooking when it is thick enough to coat the back of the spatula, about 3 to 5 minutes. Use the following method to tell if it is finished: Quickly dip the spatula into the hot mixture and hold it horizontally in front of you. With the tip of your finger, wipe a clean line down the center of the spatula. If the mixture holds and does not fill in the line, it is ready to be removed from the heat. If the line fills with liquid, the mixture must be cooked a little longer. Repeat the test every 30 seconds until ready. At no time should the mixture begin to boil. If you see bubbles begin to form around the edge of the pan, remove the pan from the heat and whisk the mixture thoroughly to cool it down. Once the mixture has finished cooking, pour it into a clean bowl and set aside to cool. If you want to reduce the cooling time, you can cool the chocolate ice cream base over an ice bath. When the mixture is cool, spin it according to the type of ice cream machine you are using. The ice cream is ready when it is creamy and smooth, like the consistency of soft-serve ice cream. Place the ice cream in an airtight container and store in the freezer until ready to use. While the chocolate ice cream base is cooling, prepare the vanilla ice cream base. The technique is the same as above; heat the milk, cream, honey and vanilla bean in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat until bubbles form around the edge. Before adding the vanilla bean, use a sharp paring knife to slice the vanilla bean in half lengthwise. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean. Add the seeds and the skin to the mixture. While the milk is heating, combine the sugar and egg yolks and whisk until thoroughly incorporated and thick. Temper the egg mixture, then pour the tempered egg mixture into the hot milk and cook over medium-high heat, stirring constantly, until slightly thickened enough to coat the back of the spatula. Remove the pan from the heat and pour the mixture into the bowl placed over the ice bath. Remove the vanilla bean. Stir the mixture occasionally to distribute the cooler parts. When completely cooled, remove the bowl from the ice bath and puree the mixture until smooth with an immersion blender, food processor, or blender. Spin the ice cream in your ice cream machine and store in an airtight container in the freezer until ready to use. The next step is to mold the ice cream into the cake pan. Line a cake pan with parchment. You may need to slightly soften the ice cream. Make a 1 1/2?inch thick layer of the chocolate ice cream in the bottom of the cake pan. Make a 1 1/2?inch thick layer of the vanilla ice cream on top of the chocolate. Place the cake pan in the freezer and let harden. If you want to decorate the ice sculpture with ice cream balls, use an ice cream scoop to shape the remaining ice cream into ice cream balls of various sizes. Place the scoops on a parchment paper lined baking sheet and place in the freezer until hardened. Once the meringue disks are baked and the ice cream is molded, it is time to assemble the Vacherin. Remove the cake pan from the freezer. It may be necessary to dip the pan in warm water for a few seconds to unmold the ice cream. Once unmolded, place a meringue disk on top of the molded chocolate ice cream. Cover with a plate or cardboard cake circle and flip so the vanilla is now on top. Place a meringue disk on top of the vanilla and place the molded cake back in the freezer. To make the whipped cream: Use a sharp knife to slice the vanilla bean in half lengthwise. Separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean. Place the heavy cream, sugar, and vanilla seeds in a medium-size bowl and whip to stiff peaks with an electric mixer on medium-high speed. Remove the Vacherin from the freezer. Fill a pastry bag fitted with a 3/4-inch star tip with the whipped cream and use it to decorate the top and side. Using a turntable will make this task easier. Keep the Vacherin in the freezer until ready to serve. It is easiest to cut the cake with a hot serrated knife. To heat the knife, dip it in a tall container filled with hot water before each cut and wipe off the excess water. ","[Sauvignon Blanc, Chardonnay, Riesling, Pinot Grigio]" 48569,"Fried Chicken Vegetable oil, for deep-frying 1 tablespoon granulated garlic
1 tablespoon black pepper
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
One 2 1/2- to 3-pound whole chicken, cut into 8 pieces 2 large eggs, beaten 2 cups all-purpose flour Instructions: Fill a Dutch oven, cast-iron skillet or deep-fryer with enough oil for deep-frying. Heat the oil to 250 degrees F. Combine the granulated garlic, black pepper, salt and cayenne in a bowl; sprinkle all over the chicken. Dip the chicken pieces in the beaten eggs and then in the flour. Shake excess flour from the chicken and fry in batches until cooked through, stirring occasionally; bring the temperature back to 250 degrees F between batches.
","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 48570,"Orange-Cinnamon Rice Pudding 1 strip orange peel, plus 1/2 teaspoon grated zest 1 tablespoon unsalted butter Kosher salt 1 cup arborio rice 4 cups whole milk 3/4 cup granulated sugar 2 cinnamon sticks 2 teaspoons vanilla extract 1/2 cup mascarpone cheese 3 tablespoons confectioners' sugar Ground cinnamon, for sprinkling Instructions: Combine the orange peel, 2 cups water, the butter and a pinch of salt in a saucepan and bring to a boil. Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes. Bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil in another saucepan. Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and 1/4 cup mascarpone. Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours. Beat the remaining 1/4 cup mascarpone and the confectioners' sugar in a bowl. Remove the cinnamon sticks and orange peel from the pudding. Serve topped with the mascarpone and cinnamon. ","[Chardonnay, Moscato, Vinho Verde, Riesling]" 48571,"Sweet Potato Corn Chowder 4 ounces sliced smoked bacon, diced small 2 medium sweet potatoes, diced
4 cloves garlic, thinly sliced 4 bay leaves 3 ribs celery, diced
1 medium yellow onion, diced
1 red bell pepper, diced
2 teaspoons kosher salt 1 teaspoon freshly ground black pepper, plus more for serving 1 tablespoon unsalted butter, if needed 2 tablespoons all-purpose flour 2 cups vegetable stock Two 15.25-ounce cans whole kernel corn with its liquid 1 cup heavy cream Thinly sliced green onions, for garnish Instructions: In a large stockpot, render the bacon over medium-low heat until crispy, 6 to 8 minutes. Transfer the bacon to a plate and reserve the fat in the pot. Turn the heat up to medium, add the sweet potato to the bacon fat and cook to al dente, 3 to 5 minutes. Transfer the sweet potato to the bacon plate. Add the garlic, bay leaves, celery, onion, bell pepper, salt and pepper to the bacon fat. Add a tablespoon of butter if there's not enough bacon fat to saute the vegetables. Cook over medium heat until the vegetables are translucent and soft, 5 to 6 minutes.
Add the flour to the pot and stir with the vegetables until fully incorporated. Stir in the vegetable stock and canned corn with its liquid. Bring to a simmer. Add the bacon and sweet potatoes back to the pot and slowly stir in the heavy cream. Cook for a few minutes to warm through. Garnish with freshly ground black pepper and sliced green onions before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48572,"Snowman Personal Pizzas 3/4 cup ricotta cheese 1/2 cup grated Parmesan (about 1 ounce) 1/2 teaspoon chopped fresh rosemary, plus 4 whole sprigs
1/4 to 1/2 teaspoon red pepper flakes 1 clove garlic, grated Kosher salt 1 pound store-bought pizza dough, at room temperature All-purpose flour, for dusting 2 tablespoons extra-virgin olive oil 4 ounces (about 1 cup) torn fresh mozzarella 1 jarred roasted orange pepper or orange peppadew 40 slices pitted black olives (10 slices per pizza), about 1/3 cup Instructions: Preheat the oven to 500 degrees F and preheat a pizza stone or inverted baking sheet. In a medium bowl combine the ricotta, Parmesan, chopped rosemary, red pepper flakes and garlic; season with 1/2 teaspoon of salt and set aside. Divide the pizza dough into 4 equal rounds (each round should be 4 ounces and about 3-inches in diameter). Divide each round into 2 circles, one 2-inches wide (for the body) and the other 1-inch wide (for the head). On a lightly floured surface, use a rolling pin to roll each ball of dough out to 1/4-inch thick. (If a ball of dough becomes too stiff while rolling, cover it with plastic wrap and allow it to rest while working on the other balls of dough. After 4 or 5 minutes it will become more flexible, stretchier and easier to roll.) Line two baking sheets with parchment. Place two large circles of dough on each piece of parchment, and overlap each large circle with a smaller circle of dough to form heads. Brush the dough with the olive oil and pierce the dough with a fork to prevent bubbles from forming, then bake until the crust begins to brown and is almost completely cooked through, 10 to 12 minutes.
Remove the pizzas from the oven and spread the ricotta mixture on top of the snowmen leaving a 1/4-inch border, then top with the torn mozzarella. Cut the orange pepper into four elongated triangles (about 2-inches long) to form noses; place each on a snowman face. Use 2 olive slices on each face for eyes, 5 olive slices for a smile and 3 olive slices for buttons.
Slide a pizza onto the hot stone or baking sheet and continue baking until the cheese has just melted, about 3 minutes more. Transfer to a cutting board; place a sprig of rosemary by each snowman's right hand to form a broom. Repeat with the remaining snowmen. Serve while hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 48573,"Mulled Wine 1 1/4 cups sugar 1 1/2 cups water 1 vanilla bean, split lengthwise 1 (5-inch) sprig rosemary 2 cinnamon sticks 5 cardamom pods 5 cloves 1 (750-ml) bottle dry red wine 1 cup brandy 1 small orange, thinly sliced 1 lemon, thinly sliced Instructions: Put sugar and water in a 5 quart heavy pot over medium-high heat and stir until all of the sugar dissolves. Scrape the vanilla seeds from the pod and add it to the pot along with the vanilla bean and rosemary. Slowly simmer for an additional 5 minutes at very low heat. Meanwhile, in a piece of cheesecloth place the cinnamon, cardamom and cloves in the center. Pull the four ends together and tie kitchen string around it to make a small pouch. Make sure to leave enough string to tie around the outside handle on the pot for easy removal. Add the spice pouch, wine, brandy and cut fruit. Let it simmer on low for about 1 hour. Never let it boil. Serve warm. ","[Rhone Blends, Port, Sherry]" 48574,"Mini Watermelon Sorbet Sandwiches 24 vanilla wafer cookies 1 tablespoon black sesame seeds 1 cup raspberry sorbet, softened 1 1/2 teaspoons canola oil 3/4 cup dark green candy melting wafers, melted 1/4 cup light green candy melting wafers, melted Instructions: Arrange the vanilla wafers bottom-side up on a baking sheet lined with parchment. Fold the sesame seeds into the sorbet. Scoop 1 tablespoon of the ice cream mixture on 12 of the cookies. Sandwich with the remaining cookies and freeze to harden, about 2 hours. Stir 1 teaspoon of the canola oil into the melted dark green candy and the remaining 1/2 teaspoon canola oil into the melted light green candy to thin. Clean up the edges of the ice cream sandwiches with a paring knife. One by one, dip the sandwiches in the melted dark green candy. Use a small rubber spatula or fork to drizzle the melted light green candy over the sandwiches to add stripes. Freeze to set before serving, about 30 minutes. ","[Riesling, Moscato, Vinho Verde, Cava]" 48575,"Banana Split Trail Mix 1 waffle ice cream cone, crushed (about 1/2 cup pieces) 1 cup dried banana chips
1/4 cup chocolate covered caramel candies
1/4 cup dried cherries
1/4 cup yogurt-covered dried cranberries
1/4 cup nonpareil chocolate discs
1/4 cup roasted salted peanuts
Instructions: Combine the cone pieces, banana chips, chocolate covered caramels, dried cherries, yogurt-covered cranberries, nonpareils and peanuts in a small bowl. Store in an airtight container. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 48576,"Pan Roasted Chicken with Oyster Dressing 2 dozen shucked oysters, with their liquid 2 tablespoons olive oil 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery Salt and cayenne pepper 3 bay leaves 1 tablespoon minced garlic 1/4 cup finely chopped parsley Dash of Worcestershire sauce 1 cup water 1/4 cup chopped green onions 4 cups cubed white bread 1/3 cup grated Parmigiano-Reggiano cheese 1 tablespoon butter Freshly ground black pepper 4 garlic cloves, sliced 4 chicken breast, halved, breast bone removed, wings attached (about 8 ounces each) 1 tablespoon fresh lemon juice 1 tablespoon fresh rosemary leaves 1 cup shallot reduction (veal stock based), warm Fresh rosemary sprigs Instructions: Preheat the oven to 375 degrees. Butter a 9 by 11-inch baking pan. Drain the oysters, reserving 2 cups of the liquor and set aside. In a large saute pan, heat the olive oil. When the oil is hot, saute the onions, bell peppers and celery. Season with salt and cayenne. Saute the vegetables until they are wilted, about 5 minutes. Add the bay leaves, garlic, parsley and Worcestershire. Saute for 1 minute. Add the water and cook for 2 to 3 minutes. Add the green onions, the oyster liquor, and the bread. Mix until the mixture is incorporated. Remove from the heat. Turn the bread mixture into a mixing bowl and stir in the oysters and cheese. Pour the mixture into the prepared pan. Bake for 1 hour, or until bubbly and golden brown. Cool the mixture completely. Increase the oven temperature to 400 degrees. Butter an 8 by 11 1/2 by 2-inch baking dish. Season the chicken with salt and black pepper. Divide the garlic slices into 4 equal portions. Lay the breast, skin side down, in the pan and place the garlic in the center of each breast. Put 1/4 cup of the dressing on each breast, then carefully fold together, bringing the bottom end of the breast up to the wing section. Drizzle with the lemon juice and sprinkle with the rosemary leaves. Bake for 45 minutes. Remove the pan from the oven. Remove the chicken from the pan and set aside. Place the pan on the stove and deglaze with the shallot reduction. Season the sauce with salt and pepper. Lay the chicken on a platter and spoon the reduction sauce over the top. Garnish with the fresh rosemary sprigs, green onions, and peppers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48577,"Herbed Lamb Chops with Homemade BBQ Sauce One 15-ounce can tomato sauce or tomato puree 1/2 packed cup light brown sugar 1/2 cup apple cider vinegar 3 tablespoons tomato paste 1 tablespoon balsamic vinegar 1 tablespoon Worcestershire sauce 2 teaspoons kosher salt 1 cinnamon stick or a pinch of ground cinnamon 1 clove garlic, peeled and smashed 1 small onion, peeled and quartered, root end left intact Vegetable oil cooking spray 1 pound baby lamb chops (8 or 9 chops) 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 1/2 tablespoons herbes de Provence Instructions: For the barbecue sauce: Place the tomato sauce, sugar, vinegar, tomato paste, balsamic vinegar, Worcestershire sauce, salt, cinnamon stick, garlic and onions in a medium saucepan. Bring the mixture to a simmer and cook, stirring occasionally, until thick, about 1 hour. Cool for 30 minutes. Remove the onion, garlic and cinnamon stick and discard. Refrigerate until ready to use (for up to 1 week). For the lamb chops: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray. Sprinkle the chops on both sides with the salt and pepper. Drizzle with the oil and sprinkle the herbes de Provence on both sides. Grill for 2 to 3 minutes on each side until medium-rare. Cool for 5 minutes and serve with the barbecue sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 48578,"Snap Pea, Orange and Radish Salad Kosher salt and freshly ground black pepper 1 pound sugar snap peas, ends trimmed
3 tablespoons extra-virgin olive oil
1 1/2 ounces sliced prosciutto (about 3 slices)
1/2 cup crumbled fresh goat cheese (about 4 ounces)
1 shallot, sliced into thin (1/8-inch) rings 2 medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife) 1/4 cup fresh orange juice, squeezed from the leftover orange membranes 5 or 6 small red radishes, sliced into very thin rounds, preferably on a mandoline 2 tablespoons chopped fresh mint
1 tablespoon chopped fresh tarragon
Instructions: Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels. Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil. Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 48579,"California White Peach and Sparkling Wine Cocktail (aka Bellini) 1/2 cup sugar 1/2 vanilla bean, split and seeds scraped 2 ripe white peaches, peeled, halved, pitted and chopped, plus 1 cut into thin slices Very cold California sparkling rose wine, as needed Fresh mint sprigs, for garnish Instructions: Combine the sugar, 1/2 cup water, vanilla bean and seeds in a small saucepan. Bring to a boil and cook until the sugar is melted. Remove the vanilla bean, transfer to a bowl, cover and refrigerate until cold, about 1 hour. Combine the vanilla sugar syrup and chopped peaches in food processor and process until smooth. Put some of the puree into the bottom of 4 Champagne flutes, or a pitcher. Top with cold sparkling wine and garnish with sliced peaches and mint sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48580,"White Chicken Chili with Cheddar Hushpuppy Crust 1 tablespoon olive oil 1 1/4 cups finely chopped onion 2 cloves garlic, minced 1 medium green bell pepper, chopped 1/2 teaspoon ground cumin 1 tablespoon chili powder 2 tablespoons fresh lime juice 1 (19-ounce) can cannellini beans 2 cups cooked chicken, chopped 1 (14-ounce) can chicken broth 1 (4 1/2-ounce) can mild green chiles, drained 1 egg 1/2 cup milk 3 tablespoons butter or margarine, melted 1 (6-ounce) package cornbread mix (recommended: Martha White brand Cotton Pickin\u2019 or Buttermilk) 1 cup shredded cheddar Sour cream, optional, for garnish Salsa, optional, for garnish Fresh cilantro sprigs, optional, for garnish Instructions: Preheat oven to 400 degrees F. Filling: In a 10 1/2-inch cast iron skillet, heat the olive oil over medium heat. Add 1 cup onion, garlic, green pepper, cumin, and chili powder, and cook for about 3 to 5 minutes, or until the vegetables are tender. Add the lime juice, cannellini beans, chicken, broth, and green chiles, and stir until just combined. Remove from the heat and set aside. Crust: In a medium mixing bowl, beat the egg. Add the milk, butter, and cornbread mix, and blend well. Stir in 1/4 cup onion and the cheese. Pour over the chicken chili in the skillet. Bake for 25 to 30 minutes, or until the cornbread is golden brown. Remove from the oven and let cool for about 5 minutes. If desired, top with sour cream, salsa, and cilantro before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 48581,"Cranberry Curd Pie with Meringue Topping 1 sheet refrigerated pie dough, thawed if frozen 6 large eggs
1 teaspoon grated orange zest plus 1/4 cup fresh orange juice
2/3 cup sugar
Pinch kosher salt
Two 14-ounce cans jellied cranberry sauce
10 tablespoons unsalted butter, cut into 1/2-inch cubes
1/4 teaspoon cream of tartar Instructions: Preheat the oven according to the pie-dough package instructions for \Baked Shell.\ Unroll the pie dough, fit it into a 9-inch pie plate and crimp or decorate the edges as desired. Prick the bottom and sides of the dough with a fork and bake as directed. Let cool completely on a wire rack. Preheat the oven to 350 degrees F.
Separate 4 of the eggs, reserving the egg whites for the meringue. Add the egg yolks, remaining 2 whole eggs, orange zest and juice, salt, 1/3 cup of the sugar and the jellied cranberry sauce to a medium pot. Add the butter, set the pot over medium heat and cook, whisking continuously, until the butter is melted and the curd has thickened and reached a temperature of 170 degrees F on an instant-read thermometer, about 10 minutes. Strain the mixture into a large bowl, then pour into the cooled pie crust. Bake until the curd is just starting to set but still jiggly in the center, 10 to 12 minutes.
Let the pie cool to room temperature, about 1 hour, then refrigerate until the curd is chilled and completely set, at least 6 hours or up to overnight.
When ready to serve, make the meringue. Beat the reserved 4 egg whites in a medium bowl with an electric mixer on medium speed until frothy, 2 to 3 minutes. Whisk in the cream of tartar and then gradually add the remaining 1/3 cup sugar, a spoonful at a time. Whisk on medium-high speed until the meringue is glossy and holds a stiff peak when the whisk is lifted, 8 to 10 minutes.
Dollop the meringue over the pie in an even layer. Use a kitchen torch if desired to brulee the top.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48582,"Citrus Marinated Olives 1/4 cup extra-virgin olive oil 1/4 teaspoon crushed red pepper flakes
2 sprigs fresh thyme
1 clove garlic, thinly sliced
1 strip lemon zest, removed with a vegetable peeler plus 1 teaspoon lemon juice 1 strip orange zest, removed with a vegetable peeler plus 1 tablespoon orange juice Kosher salt and freshly ground black pepper 1 cup Castelvetrano olives
Instructions: Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 48583,"Santa Fe Peach and Mango Cobbler 1 (16-ounce) package frozen mango chunks, thawed 1 (16-ounce) package frozen peach slices, thawed 1 large jalapeno pepper, seeded and diced 1/4 cup sugar 2 tablespoons cornstarch 1 teaspoon ground cinnamon 1/2 cup butter 1 package sweet corn cake mix Instructions: In a bowl, combine fruit, jalapeno, sugar, cornstarch, and cinnamon. Stir to coat and let set for 1 hour. Set up grill for direct cooking over medium heat. In a bowl, blend together 1/4 cup of butter and sweet corn cake mix with a fork until crumbly. Set aside. Place remaining 1/4 cup butter in a 10-inch cast iron skillet (or other oven-proof skillet) and set on hot grill. When butter has melted, add fruit mixture. Stir to combine. Sprinkle the corn cake mixture to cover thefruit. Cover grill and cook 20 minutes or until mixture is bubbling and caramelized around the edges of the pan. Remove from grill and let cool. Serve warm with a scoop of ice cream or a dollop of whipped topping. INDOOR: Prepare fruit mixture as directed. Preheat oven to 350 degrees F. Lightly spray 4 ramekins with cooking spray; set aside. Prepare corn topping mixture as directed. Spoon fruit mixture into prepared ramekins and sprinkle with corn topping mixture. Bake for 45 minutes or until mixture is bubbling. Serve as directed. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48584,"Peach Marinated Lamb Pops with Spicy Chinese Basil Aioli 1/8 cup olive oil, plus more for pan 4 cloves fresh garlic, minced 1 tablespoon sea salt 1/2 teaspoon black pepper 1 cup chopped roasted white peaches (soft) 8 lamb pops (chops) 2 cloves garlic, roasted 1 cup mayonnaise 1/4 cup lemon juice 2 tablespoons coarsely chopped spicy Chinese basil leaves 1/2 teaspoon sea salt Preheat the oven to 450 degrees F. Instructions: Coat a sheet pan with olive oil. Combine 1/8 cup of olive oil, garlic, sea salt, pepper and peaches in a shallow bowl. Coat each lamb pop the peach mixture, arrange them on the sheet pan and let marinate for 1 hour. Put the lamb into the oven and roast for about 8 to 12 minutes. In a small mixing bowl, add the roasted garlic. Using the back of a metal spoon, smash the garlic until soft. Add the mayonnaise, lemon juice, basil, and sea salt. Mix together with a small spoon or a small whisk until fully incorporated. Arrange the lamb pops on a serving platter and serve with the aioli. ","[Barolo, Tempranillo, GSM Blend, Pinotage]" 48585,"Sweet and Spicy Greek Meatballs (Keftedes me Saltsa Domata) 1 pound ground lamb, or 20-percent fat ground beef 1 cup cooked and cooled couscous (see Cook's Note) 3 scallions, chopped 2 cloves garlic, chopped 1 egg, at room temperature, beaten 1/4 cup chopped fresh Italian parsley 2 tablespoons extra-virgin olive oil 3 tablespoons dried mint 1 1/2 tablespoons dried oregano 2 teaspoons kosher salt 1 1/2 teaspoons ground cumin 1 tablespoon ground cinnamon 1/2 teaspoon cayenne pepper 3 tablespoons extra-virgin olive oil 1 (25-ounce) jar marinara sauce 2 cinnamon sticks 1 tablespoon ground cinnamon Instructions: For the meatballs: In a large bowl, mix together the lamb, couscous, scallions, garlic, egg, parsley, olive oil, mint, oregano, salt, cumin, cinnamon, and cayenne pepper. Form the mixture into 15 to 16 (2-inch diameter) meatballs. For the sauce: Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook until brown on all sides, about 6 minutes. Add the marinara sauce, cinnamon sticks, and ground cinnamon. Bring the sauce to a boil and reduce the heat to a simmer. Cook, turning occasionally, until the meatballs are cooked through, 10 to 12 minutes. Discard the cinnamon sticks. Transfer the meatballs and sauce to a large bowl and serve. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 48586,"Grandma Nancy's Crepe Recipe 1 egg 1 cup all-purpose flour Pinch salt 1 cup water Instructions: Blend all ingredients together until it looks like a loose pancake batter. This will make between 8 to 10 crepes, depending on how thin they are made. They work best when they are almost paper thin. Pour small amount onto hot crepe pan and cook approximately 2 minutes on each side. ","[Burgundy, Champagne, Sauvignon Blanc]" 48587,"Skillet Strawberry Shortcake 1 pound frozen unsweetened strawberries, quartered and thawed 3/4 cup sugar, divided 3 tablespoons orange-flavored liqueur (recommended: Grand Mariner) 1 teaspoon ground cinnamon 1 (16.3-ounce) can southern-style biscuits (recommended: Pillsbury Grands) 2 tablespoons butter or cooking spray Instructions: In a medium bowl, combined thawed strawberries, 1/2 cup of the sugar and orange liqueur. Let stand for 1 hour to allow flavors to blend, stirring occasionally. Preheat grill to medium-high heat. In a small bowl, combine the remaining 1/4 sugar and the cinnamon. Remove biscuits from the can and separate. Roll each biscuit in the cinnamon-sugar mixture. Coat a cast iron skillet with butter or cooking spray. Add strawberry-sugar mixture. Arrange biscuits over strawberries. Place skillet on grill. Cover grill and bake for 15 to 20 minutes or until bubbly. Remove from grill; cool slightly. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 48588,"Crowd-Sourced Barbecue Ribs 2 4-to 5-pound racks pork spare ribs 1/4 cup packed light brown sugar 2 tablespoons smoked paprika (hot or sweet) 1 tablespoon garlic powder 1 tablespoon mustard powder 2 teaspoons ground cumin Kosher salt and freshly ground pepper 1 cup ketchup 1 shallot, grated on the large holes of a box grater 1/3 cup packed light brown sugar 1/3 cup apple cider vinegar Kosher salt and freshly ground pepper Instructions: Prepare the ribs: Slide a butter knife between the bone and thin membrane on the bone side of the ribs to loosen. Grab the membrane with a paper towel, then pull it off and discard. Make the rub: Mix the brown sugar, paprika, garlic powder, mustard powder, cumin, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Set aside 2 tablespoons of the rub for the sauce. Rub the rest all over both racks of ribs. Wrap well in plastic wrap or foil and refrigerate at least 4 hours or overnight. Soak 2 cups wood chips (such as cherry, apple or pecan) in cool water, about 30 minutes. Preheat a grill to medium low (250? F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side. For a gas grill, turn off half the burners. Cover the indirect side of the grill with foil (or position a drip pan underneath the grates). Drain the wood chips and scatter over the hot coals (for a charcoal grill), or place in a smoker box over direct heat (for a gas grill). Unwrap the ribs and place meat-side up on the indirect side of the grill. Close the lid and grill until the ribs are a rich brick red color, 2 to 2 1/2 hours. (For a charcoal grill, adjust the vents and add more coals as needed to maintain the temperature.) Meanwhile, make the sauce: Combine the ketchup, shallot, brown sugar, vinegar, 1/2 cup water and the reserved 2 tablespoons rub in a medium saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the sauce is thickened, 25 to 30 minutes. Season with salt and pepper and set aside to cool. Remove the ribs from the grill and wrap each rack in heavy-duty foil. Return the ribs to the indirect side of the grill, meat-side down, and continue to grill until the meat has pulled back a bit from the bones, 2 to 2 1/2 more hours. (For a charcoal grill, adjust the vents and add more coals as needed.) Carefully unwrap the ribs and return to the indirect side of the grill, meat-side up. Brush generously with about 2/3 cup of the sauce. Cover and grill until the sauce is cooked into the meat, 10 to 20 more minutes. Remove the ribs to a cutting board and let rest a few minutes, then cut into individual ribs. Serve with the remaining sauce. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 48589,"Mediterranean Cod Packets 1 pound small Yukon gold potatoes, sliced about inch thick 1 small onion, sliced 1 clove garlic, minced 3 tablespoons extra-virgin olive oil 1/4 teaspoon red pepper flakes Kosher salt 4 skinless center-cut wild cod fillets (about 6 ounces each) 1/4 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice Freshly ground pepper 1 teaspoon chopped fresh thyme 1/4 cup pitted kalamata olives, coarsely chopped 1 15-ounce can cherry tomatoes 2 tablespoons unsalted butter, at room temperature 1 tablespoon chopped fresh chives Instructions: Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme. Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets. Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening. Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 48590,"Bacon Blue Cheese and Potato Hash Kosher salt and freshly ground black pepper 1 1/4 pounds red potatoes, cut into 1/2-inch chunks
4 slices thick-cut bacon, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch chunks
1 teaspoon paprika
1/2 teaspoon garlic powder
1 bunch scallions, whites cut into 1/2-inch chunks, greens thinly sliced
1/2 cup coarsely crumbled blue cheese
Instructions: Bring a large saucepan of salted water to a boil. Add the potato chunks and simmer until about halfway cooked, 4 to 5 minutes. (A knife shouldn't pierce the chunks easily; there should still be a little resistance in the center.) Drain and pat the potatoes very dry. Heat a large skillet over medium heat. Cook the bacon until crisp, 3 to 4 minutes, then remove to paper towels to drain. Increase the heat to medium high. Add the par-cooked potatoes to the skillet. Cook, tossing occasionally, until they begin to brown, 3 to 4 minutes. Add the bell pepper, paprika and garlic powder and season with salt and pepper. Cook, tossing occasionally, until the pepper just begins to wilt, about 3 minutes, adjusting the heat if the potatoes or peppers begin to burn. Add the scallion whites and cook until the potatoes are crisp and tender and everything is well browned, 3 to 4 minutes more. Sprinkle with the cooked bacon, scallion greens and blue cheese. Toss and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48591,"Brussels Sprout Slaw with Raspberries and Almonds. The vinaigrette: 1 tablespoon rice wine vinegar 1 tablespoon sesame oil ? teaspoon sugar Kosher salt ? cup extra virgin olive oil or peanut oil The slaw: 1 pound Brussels sprouts, shredded 2 cups shredded purple cabbage ? pint fresh raspberries ? cup Fisher? Chef's Naturals Sliced Almonds, toasted Instructions: Make the vinaigrette: In a small saut pan, warm the vinegar, sesame oil and sugar over medium heat. When it begins to simmer lightly, 1-2 minutes, whisk in the olive oil and transfer to a large bowl. Make the slaw: Toss the Brussels sprouts thoroughly in the vinaigrette with a pinch of salt. Stir in the purple cabbage and half of the almonds. Taste for seasoning. Transfer to a serving platter and top with remaining almonds and raspberries. Shopping tip: If you want this to be even richer, stir in a few spoonfuls of mayonnaise and use this as a slaw/sauce hybrid for fish tacos or classic cold cut-filled sandwiches! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48592,"Stacey's \I don't have any evaporated milk!\ Pumpkin Pie 1 pre-made pie crust 1 small can pumpkin puree 1 1/2 cups egg nog, storebought or homemade 2 eggs 1/2 cup sugar 1/4 cup brown sugar 1/2 teaspoon salt 1 1/2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon Instructions: Preheat oven to 350 degrees F. Put the pumpkin, egg nog, eggs, and both sugars into a mixing bowl and mix on low until incorporated. Add salt, vanilla, and cinnamon until just incorporated Pour mixture into prepared pie shell and bake in preheated oven for 45 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 48593,"Oven Kalua Pork 4-5 lb pork butt 3 tablespoons Hawaiian salt or kosher salt 2 tablespoons liquid smoke 8 ti leaves (or 2-3 banana leaves) Instructions: Preheat oven to 350 degrees. Make several slashes along the surface of the pork butt. Rub with salt, then liquid smoke. Prepare ti leaves by removing the rib. Lay out a large piece of heavy-duty aluminum foil, and place 4 ti leaves on top. Place pork on leaves and wrap them around the pork. Cover with remaining leaves in the opposite direction until pork is completely wrapped. Wrap the foil tightly around the pork to make a watertight seal. Place package in a large roasting pan. Fill with two inches of water and cover pan tightly with foil. Bake at 350 degrees for 1 hour. Lower temperature to 325 degrees F and cook for 3-3 1/2 hours or until tender. Unwrap pork from package and shred before serving. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 48594,"Curried Crab 1 pound jumbo lump crab meat, cleaned 1/4 cup red onion, finely diced 1/4 cup scallion, finely chop 1/4 cup red pepper, finely dice 1/2 cup jicama, brunoised 2 tablespoons curry oil, recipe follows 2 tablespoon mayonnaise 1/2 cup creme fraiche Salt and fresh ground black pepper, to taste 1 cup canola oil 1/4 cup curry powder Instructions: In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.; In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator. Yield: about 1 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 48595,"Warm Chocolate Cakes with Berries 1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds 8 ounces bittersweet chocolate, chopped 1/2 teaspoon instant espresso powder 4 large eggs 4 large egg yolks 2/3 cup granulated sugar 4 teaspoons all-purpose flour, plus more for dusting molds 3 tablespoons Frangelico or hazelnut liqueur 1 cup fresh raspberries 1 cup fresh strawberries Fresh mint, for garnish Instructions: Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour. In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly. In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter. Preheat oven to 450 degrees F. Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny. Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 48596,"Black Pepper Beef 2 1/2 pounds beef stew meat, cut into 2-inch cubes Kosher salt All-purpose flour, for dredging 2 to 3 tablespoons EVOO 2 cups beef stock 5 or 6 cloves garlic, crushed 1 large bay leaf 2 cups dry red wine 2 tablespoons tomato paste 1 1/2 tablespoons coarsely ground pepper 4 starchy potatoes, peeled and cubed 8 ounces Taleggio, cow's milk Robiola or other ripe soft-rind cheese 1 cup milk or half-and-half A few fresh sage leaves, torn Coarsely chopped fresh flat-leaf parsley, for garnish Instructions: Bring the beef to room temperature. Pat dry and sprinkle with salt. Dredge the beef lightly in flour, shaking off the excess. Heat about 1 tablespoon EVOO in a Dutch oven over medium-high heat. Brown half the beef and transfer to a plate. Add another 1 tablespoon EVOO to the pot and brown the remaining beef. Return all the beef to the pot and add the stock and enough water to cover the beef. Stir in the garlic and bay leaf and bring to boil. Reduce the heat to medium-low, partially cover the pot and simmer for 2 hours. Stir in the red wine, tomato paste and pepper and cook until the beef is tender enough to fall apart and the sauce is thick, 2 to 3 hours more. When the beef is almost finished cooking, cook the potatoes in a pot of boiling water until tender, 12 to 15 minutes. Drain and return to the hot pot. Cut the Taleggio into cubes and mash into the potatoes with enough milk to reach the desired consistency. Stir in the sage and season with salt and pepper. Divide the beef and sauce among bowls and sprinkle with parsley. Cook's Note: The beef stew can be covered and refrigerated for a make-ahead meal. Reheat gently, adding water as needed to thin the sauce. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 48597,"Stud Muffins Nonstick baking spray, for the muffin tin, optional 1 cup coconut oil, melted and cooled (room temperature vegetable oil can be substituted) 2 teaspoons vanilla extract 1/2 teaspoon almond extract, optional 6 eggs, at room temperature 1 1/4 cups unsweetened almond milk 3 cups oat or fine almond flour, plus more if needed (see Cook's Note) 2 cups coconut sugar 1 cup coconut flour (see Cook's Note) 1 tablespoon baking powder 1/2 teaspoon fine salt 1 cup frozen blueberries 1/2 cup white, dark, milk or mini chocolate chips 1/3 cup rainbow sprinkles Instructions: For the base muffins: Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with baking spray (or use paper muffin liners). In a large bowl, mix together the coconut oil, vanilla extract, almond extract if using and eggs until well combined. Add the milk and mix again until well incorporated. In a separate large bowl, whisk together the oat flour, sugar, coconut flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix well. The mixture should be on the thicker side (you can sprinkle in some extra flour if needed). Divide the batter evenly among the muffin tin cups. Bake until golden brown, 35 to 40 minutes. Do not overbake to avoid drying out the muffins.
For the blueberry muffins: Follow the directions for the base muffins, mixing in the frozen blueberries after combining the wet and dry ingredients. Bake as directed above. For the chocolate chip muffins: Follow the directions for the base muffins, mixing in the chocolate chips after combining the wet and dry ingredients. Bake as directed above. For the confetti muffins: Follow the directions for the base muffins, mixing in the rainbow sprinkles after combining the wet and dry ingredients. Bake as directed above. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48598,"Veggie Lasagna 2 green bell peppers 2 large eggplants 1 yellow squash 1/4 cup canola oil 2 tablespoons balsamic vinegar Salt and freshly ground black pepper 3 cups ricotta cheese 1 egg 1 tablespoon Italian seasoning 2 tablespoons freshly chopped parsley leaves 1/2 cup grated mozzarella 1 cup fresh basil leaves 1 tablespoon minced garlic 1/4 cup chopped walnuts 1/4 cup grated Parmesan 1/3 cup canola oil Salt and freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Core and seed the peppers. Put on a sheet tray and roast until the skins are charred, about 2 to 3 minutes on each side. Transfer to a bowl and cover with plastic wrap. Let sit for 10 minutes then peel off the skin. Preheat a grill pan or outdoor grill over medium high heat, and turn the oven down to 350 degrees F. Slice the eggplant and squash lengthwise into 1/4-inch thick pieces. Arrange on a baking sheet and drizzle canola oil and balsamic vinegar over the top. Toss with salt and pepper, to taste. Put on the hot grill and cook for about 2 minutes on each side. Reserve 6 pieces of the grilled eggplant for Round 2 recipe Eggplant Rollatini. In a small bowl combine the ricotta, egg, Italian seasoning, parsley, salt and pepper, to taste. Mix until well blended. In a 9 by 9 baking dish put down a single layer of the grilled eggplant and top with 1 of the roasted bell peppers. Season each layer with a bit of salt and pepper. Spread 1/3 of ricotta mixture over top. Layer another single layer of eggplant followed by 1 piece of the grilled squash. Top with another 1/3 of the ricotta mixture (save remainder for Round 2 \Eggplant Rollatini) and a final layer of eggplant and remaining roasted pepper and yellow squash. Sprinkle with mozzarella cheese. Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake until heated through and cheese is browned and bubbling, about 10 minutes more. Remove from the oven and allow to cool for 10 minutes. Basil Walnut Pesto: In the bowl of a food processer pulse together the basil, garlic, walnuts and Parmesan cheese. With the food processor running, slowly drizzle in the oil. Season with salt and pepper, to taste. To serve, cut the lasagna into 4 squares. Serve topped with a generous spoonful of pesto. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 48599,"Saltimbocca alla Romana 2 large veal scallops or uncooked boneless turkey breast slices (about 8 to 10 ounces total weight and each 1/3 inch thick, or 2 boneless skinless chicken breast halves) Salt and freshly ground black pepper 4 fresh sage leaves 2 thin slices prosciutto 1 1/2 tablespoons olive oil 1/2 cup chicken stock reduced to 1/4 cup 1/4 cup dry Marsala, dry white wine, or additional stock 1 tablespoons unsalted butter Instructions: Pound the meat slightly between sheets of plastic wrap to a uniform thickness of 1/4-inch. Sprinkle lightly with salt and pepper and top each piece with 2 sage leaves. Cover the sage with the prosciutto slices and skewer into place with toothpicks. In a saute pan, heat the oil over medium-high heat. Add the meat, prosciutto and sage-side down, and saute until golden on the first side, about 3 minutes. Turn and cook the other side, about 3 minutes longer. Remove to a warmed plate and keep warm. Pour in the stock and the wine and deglaze the pan over high heat, scraping up any brown bits stuck to the bottom. Boil until the pan juices reduce and are thickened. Remove the pan from the heat and swirl in the butter. Spoon over the saltimbocca and eat at once. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 48600,"Goat Cheese, Apricot, and Sage-Stuffed Chicken Breasts 1 tablespoon olive oil 1 cup finely chopped yellow onion (about 1/2 large onion) 2 small cloves garlic, minced 1 tablespoon chopped fresh sage leaves Salt and freshly ground black pepper 1/4 cup dried apricots (about 2 ounces), plumped in hot water, drained, and cut into 1/4-inh pieces 1/2 cup fresh goat cheese (2 to 3 ounces), (or use fromage blanc or softened cream cheese) 2 whole boneless, skinless chicken breasts (about 2 pounds total), each cut in half lengthwise 1 egg, lightly beaten 1 cup Japanese panko crumbs or use toasted coarse bread crumbs 5 tablespoons unsalted butter 2 tablespoons white wine 1/2 cup unsalted chicken stock Whole fresh sage leaves, for garnish Instructions: Preheat the oven to 400 degrees F. In a medium-size saute pan, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes. Turn the heat down to medium and add the garlic. Cook for 5 minutes, stirring frequently. Don't let the onions and garlic brown. Next, add the chopped sage and salt and pepper to taste, and cook until the onions are translucent, 5 to 10 minutes. Add the apricots and cook until heated through, 5 minutes. Remove the pan from the heat and let cool for 10 minutes. Thoroughly mix in the goat cheese and set aside. (This can be made up to 24 hours in advance and refrigerated. Bring to room temperature before stuffing the chicken breasts.) Place each chicken breast between 2 pieces of plastic wrap. With a kitchen mallet, a cleaver, or a heavy tin can, such as a can of tomatoes, pound the breasts until they are between 1/8 and 1/4-inch thick. (They will not roll easily if they are too thick.) Season with salt and pepper. Spread about 1/4 cup of the stuffing down the center of each chicken breast. Fold up the short ends of the chicken breast, and then roll one long side jelly-roll-fashion to the other side. Tie the ends with string to secure them. Place the egg in a shallow bowl and the panko crumbs in another shallow bowl. Dip the chicken in the egg, and then roll in the panko crumbs until completely coated. In an ovenproof saute pan, melt 4 tablespoons of the butter over medium-high heat. Place the chicken in the pan and brown on all sides, about 8 minutes. Then put the pan in the oven and bake until the chicken is a deep golden color and firm when pressed, 10 to 12 minutes. After the chicken breasts come out of the oven, remove the strings and put them on a warmed platter; tent with foil. Next, place the pan over high heat and deglaze it with the wine. Boil until reduced to about 1 tablespoon, 1 to 2 minutes, and then add the chicken stock. Boil until reduced by half, 3 to 5 minutes, and add salt and pepper to taste. Remove from the heat and swirl in the remaining 1 tablespoon butter. Cut each breast in half crosswise and place one half on its side on the plate. Lean the second half against the first, facing down. Alternatively, slice breast into even slices. Drizzle with the sauce, garnish with sage leaves, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 48601,"Marinated Cuttlefish Salad 1/4 cup olive oil
4 limes, juiced
2 oranges, juiced
2 tablespoons finely chopped fresh mint Kosher salt and freshly ground black pepper 8 baby cuttlefish, cleaned and cut into strips
8 baby cuttlefish, cleaned and cut into strips 1 carrot, peeled into strips
1 bell pepper, peeled into strips
1 zucchini, peeled into strips
Raspberry Vinaigrette, recipe follows
1/4 cup toasted hazelnuts, chopped
1/2 pint raspberries, mashed 1 tablespoon Dijon mustard 1 tablespoon white wine vinegar 1/2 tablespoon finely chopped fresh mint 1 teaspoon sugar Kosher salt and freshly ground black pepper 1/2 cup olive oil Instructions: Combine the oil, lime juice, orange juice, mint and some salt and pepper. Put the cuttlefish in the mixture and marinate at least 20 minutes. Meanwhile, in a mixing bowl, combine the carrots, peppers and zucchini with the Raspberry Vinaigrette. Preheat your grill pan. Cook the cuttlefish until cooked through, about 2 minutes on a hot grill pan. Put the cooked cuttlefish over the vegetable salad. Top with the hazelnuts. Combine the raspberries, mustard, vinegar, mint, sugar and some salt and pepper. Stream the oil into the mixture and whisk until emulsified. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48602,"Macaroni Salad 2 cups elbow macaroni, or any shape you like 1 cup avocado oil mayonnaise 1/3 cup sweet, tangy tomato-based salad dressing (I use Dorothy Lynch Home Style dressing ) 1/3 cup diced onion 1/3 cup diced radishes 1/3 cup frozen peas, defrosted for 10 minutes Kosher salt and freshly ground black pepper Instructions: Cook the macaroni according to the package directions. Drain the pasta and rinse under cold running water to cool completely. Drain well, put in a large bowl and set aside. Mix the mayonnaise, salad dressing, onion, radishes and peas together in a medium bowl until well combined and evenly distributed. Pour the mixture over the macaroni and fold to combine. Taste and adjust the seasoning with salt and pepper. Serve immediately or cover and refrigerate until ready to serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48603,"Jerk Chicken Kosher salt 1 tablespoon granulated sugar 1 teaspoon allspice berries 1 Scotch bonnet cl pepper, halved 1 head garlic, halved 1 1-inch piece ginger, sliced (with skin on) 2 1/2 pounds skin-on chicken quarters (thighs and legs) 1/4 cup soy sauce 2 tablespoons Worcestershire sauce 1 tablespoon tamarind paste 2 tablespoons chopped scallions (about 3 scallions) 2 tablespoons fresh thyme 1 tablespoon minced garlic (from about 3 cloves) 1 tablespoon minced peeled ginger 1 teaspoon ground allspice 1 teaspoon packed dark brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 bay leaf 1 Scotch bonnet cl pepper, minced Kosher salt 2 tablespoons canola oil, plus more for the grill pan 1 onion, diced 3 cloves garlic, minced 1 1-inch piece fresh ginger, peeled and minced 1 1/2 cups ketchup 1/2 cup packed dark brown sugar Instructions: Make the brine: Combine 2 tablespoons salt, the granulated sugar, allspice, cl pepper, garlic, ginger and 1 quart water in a large pot and stir to combine. Bring to a boil over medium-high heat and cook until the salt and sugar have dissolved, about 5 minutes. Pour the brine over about 1/2 cup ice in a large bowl and let cool to room temperature. Add the chicken to the brine, cover and refrigerate for 24 hours. Make the jerk paste marinade: Stir together the soy sauce, Worcestershire sauce, tamarind paste, scallions, thyme, garlic, ginger, allspice, brown sugar, cinnamon, cloves, bay leaf and cl pepper in a medium bowl; season with a pinch of salt. Set aside 5 tablespoons of the marinade to use for the barbecue sauce. Remove the chicken from the brine; discard the brine. Pat the chicken dry, then toss to coat with the remaining jerk paste marinade, slightly massaging it into the chicken. Cover and refrigerate for 24 hours. Make the jerk barbecue sauce: Heat the canola oil in a medium saucepan over medium-low heat until shimmering. Add the onion, garlic, ginger and the reserved 5 tablespoons jerk paste marinade; simmer until the onion is translucent, 5 to 8 minutes. Add the ketchup and brown sugar and simmer over low heat until the sauce is deep red and caramelized, about 30 minutes. Remove from the heat and transfer to a blender. Blend until smooth. Cook the chicken: Preheat the oven to 325? F. Heat a well-seasoned cast-iron grill pan over medium heat until very hot, about 10 minutes, then add some oil to the pan. Working in batches, remove the chicken from the marinade (reserve the marinade), place the chicken on the grill pan skin-side down and cook until well charred, flipping halfway through, about 10 minutes. Transfer the chicken to a rimmed baking sheet and drizzle with the reserved marinade. Repeat to cook the remaining chicken. Transfer the baking sheet to the oven and bake until the chicken is tender but not falling off the bone, about 45 minutes. Turn the broiler on for the last minute and broil until the skin crisps. Remove the chicken from the oven, brush with some of the barbecue sauce and let rest 10 to 15 minutes. Serve with the remaining sauce on the side. ","[Chardonnay, Pinot Noir, Grenache, Tempranillo]" 48604,"Chocolate Stout Cupcakes 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes 2 cups sugar 2 cups all-purpose flour 1 teaspoon baking soda Pinch fine salt 1 bottle stout beer (recommended: Guinness) 1 stick butter, melted 1 tablespoon vanilla extract 3 large eggs 3/4 cup sour cream 1 (8-ounce) package cream cheese, softened at room temperature 3/4 to 1 cup heavy cream 1 (1-pound) box confectioners' sugar Instructions: Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt. In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture. Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out. To make the icing: In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled. Top each cupcake with a heap of frosting and dust with cocoa. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Malbec]

" 48605,"Shrimp and Grapefruit Skewers 2 tablespoons fresh grapefruit juice 2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh mint
1 teaspoon grapefruit zest (1/2 grapefruit) 1/2 teaspoon Calabrian cl paste
1/8 teaspoon kosher salt
1 pound large (size 16-20) shrimp, peeled and deveined 1 grapefruit, peeled and segmented 1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
Instructions: For the dressing: In a small bowl, whisk together the grapefruit juice, oil, mint, zest, cl paste and salt. Set aside to let the flavors marry. For the skewers: Preheat a grill pan set over medium-high heat. Skewer one shrimp in a \C\ shape, followed by a grapefruit segment, then followed by another shrimp. Continue skewering the remaining shrimp and grapefruit segments. Sprinkle the salt evenly over the skewers and drizzle with the olive oil. Grill the skewers until cooked through and opaque, about 3 minutes per side. Spoon the dressing over the shrimp and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 48606,"Blueberry Power Smoothie 1 cup soft tofu, drained 1 banana, peeled and sliced 2 cups apple juice 2 cups blueberries 1 cup ice Instructions: Place everything in a blender and puree until smooth.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 48607,"Pecan Crusted Double-Cut Pork Chops 4 (10-ounce) pork chops, thick-cut, bone-in Salt and freshly ground black pepper 2 tablespoons olive oil 1 cup pecans, chopped Ancho Chili Pepper Barbecue Sauce, recipe follows 5 cups ketchup 1/2 tablespoon chopped garlic 1/2 cup cider vinegar 1/2 cup brown sugar 1/2 tablespoon liquid smoke 1/2 cup beer 1/2 cup honey 1 1/2 cups water 1/4 cup Worcestershire sauce 1 teaspoon onion powder 1 teaspoon dry mustard 1/2 teaspoon black pepper 1 dried ancho cl pepper, crushed 1/2 teaspoon ham or chicken stock Instructions: Preheat oven to 350 degrees F. Season pork chops on both sides with salt and pepper. Pour 1 tablespoon olive oil on a plate and spread the pecans on another plate. Lay each pork chop in the olive oil to coat and then coat both sides with the chopped pecans on both sides. Heat the remaining olive oil in a large skillet over medium heat. Add pork chops and cook until pecans are light brown on that side. Turn the chops over in the pan and place in the oven until an internal temperature of 165 degrees F is reached, about 10 minutes. Drizzle the chops with Ancho Chili Pepper Barbecue Sauce and serve immediately with plenty of sauce for dipping. Heat a large stockpot over high heat. Add all the ingredients and stir. Bring to a boil. Reduce the heat to medium-low and simmer for 1 to 2 hours. Strain the sauce and serve immediately or keep warm until ready to use. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 48608,"Thai Pumpkin Soup 3 cups coconut water 3.5 ounces (100 grams) coconut meat 10.5 ounces (300 grams) sugar pie pumpkin, seeded and cubed into 1-inch squares 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 3/4 teaspoon salt 3 black peppercorns, plus additional freshly ground pepper, to taste Pinch chopped garlic (partial clove with center removed) 3/4 teaspoon red curry paste, or more to taste 2 1/2 tablespoons olive oil 1/3 cup almond milk 1 recipe Marinated Portobello Mushrooms, recipe follows 1/4 cup coconut cream 1/2 cup chopped fresh cilantro leaves 2 scallions, thinly sliced 1 tablespoon shoyu (Japanese soy sauce) 1 tablespoon olive oil 1 tablespoon water 1/2 teaspoon minced ginger 1 portobello mushroom, gills removed, cut into small dice Instructions: Blend all soup ingredients together in a high-speed blender, in batches if needed. Blend until the pumpkin is completely pureed and the soup has a silky texture. To serve, pour soup into warm soup bowls. Place 2 teaspoons of marinated portobellos in the middle of each bowl. Decorate each soup with coconut cream, cilantro, and scallion slices. Combine the shoyu, olive oil, water, and ginger in a small bowl. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain mushrooms and use as directed. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 48609,"Horseradish, Parsley and Mustard Dipper 1 cup whole-grain mustard 1/2 cup Dijon mustard 2 tablespoons prepared horseradish 1 bunch Italian parsley, picked and finely chopped Juice of 1 lemon Instructions: Combine the mustards, horseradish, parsley and lemon juice. Use immediately or store in the fridge in an airtight container and use as desired. ","[Chardonnay, Sauvignon Blanc, Riesling]" 48610,"Octopus Mac and Cheese 2 quarts heavy cream 2 cups milk
8 ounces Cheddar, grated 8 ounces Jack cheese, grated 4 tablespoons onion powder
2 tablespoons garlic powder
Salt and pepper One 1-pound box elbow macaroni 8 ounces mozzarella, grated Vegetable oil, for deep-frying 1 octopus (4 to 5 pounds)
2 cups cornmeal
4 tablespoons chili powder
4 tablespoons onion powder
Salt and pepper Chopped cooked bacon, for garnish Chopped fresh cilantro, for garnish Instructions: For the mac and cheese: Preheat the oven to 350 degrees F. In a saucepan, stir together the cream, milk, Cheddar, Jack, onion powder, garlic powder and salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until creamy. Meanwhile, cook the macaroni to al dente in a large pot of salted water. Drain and add to the sauce. Pour into a 2-quart baking dish and top with the mozzarella. Bake until golden brown, about 20 minutes. For the octopus: Fill a large Dutch oven about halfway with oil and slowly heat to 350 degrees F on a deep-fry thermometer. Meanwhile, clean the octopus by running a knife under the outer skin and removing it; you should only see the white. Cut the octopus into small pieces. In a bowl, stir together the cornmeal, chili powder, onion powder and salt and pepper. Roll the octopus pieces in the spiced cornmeal until well coated. Deep-fry until golden and crispy, then drain on paper towels. Divide the mac and cheese among 4 bowls and top with octopus. Sprinkle with bacon and cilantro, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 48611,"Rosemary Bread 2 packages active dry yeast 1 cup warm water 1 cup milk, room temperature 1/4 cup olive oil 4 tablespoons finely chopped fresh rosemary or 2 tablespoons dried rosemary 1 tablespoon salt 6 cups unbleached all-purpose flour 1 teaspoon kosher salt Instructions: By Hand: Stir the yeast into the water in a large mixing bowl; let stand until creamy, about 10 minutes. Stir in the milk and oil. Combine the rosemary, salt, and flour and stir into the yeast mixture in 3 or 4 additions. Stir until the dough comes together. Knead on a floured surface until velvety, elastic, and smooth, 8 to 10 minutes. It should be somewhat moist and blistered. By Mixer: This recipe is slightly large for the mixer, so that you'll have to stop and push the dough down frequently while the mixer is kneading it. Stir the yeast into the water in a mixer bowl; let stand until creamy, about 10 minutes. Stir in the milk and oil with the paddle. Combine the rosemary, salt, and flour and add to the yeast mixture. Mix until the flour is absorbed, 1 to 2 minutes. Change to the dough hook and knead on medium speed until velvety, elastic, smooth, and somewhat moist, about 3 minutes. Finish kneading briefly by hand on a lightly floured surface. First Rise: Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours. Shaping and Second Rise: Gently punch the dough down on a lightly floured surface, but don't knead it. Cut the dough in half and shape each half into a round ball. Place the loaves on a lightly floured peel or lightly oiled baking sheet, cover with a towel, and let rise 45 to 55 minutes (but not until truly doubled). Heat oven to 450 degrees F. If you are using a baking stone, turn the oven on 30 minutes before baking and sprinkle the stone with cornmeal just before sliding the loaves onto it. Just before you put the loaves in the oven, slash the top of each loaf in an asterisk with a razor blade and sprinkle half the sea salt into the cuts of each loaf. Bake 10 minutes, spraying 3 times with water. Reduce the heat to 400 degrees F and bake 30 to 35 minutes longer. Cool completely on racks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48612,"Cornbread 2 ears corn, on the cob, kernels removed and cob scraped for \milk
2 cups self-rising medium to course ground cornmeal 1/2 teaspoon baking powder 1/2 cup yogurt or buttermilk 1/2 soy milk 1/2 cup water 1/4 cup unbleached flour 1 egg 1 teaspoon olive oil 1 teaspoon ghee 3 teaspoons honey, optional Instructions: Preheat oven to 325 degrees F. Mix the corn and milk from the corn into a large bowl with all other ingredients. Grease or oil an 8-inch pan, and then dust it evenly with cornmeal. Pour in cornbread mixture and bake for 30 to 40 minutes. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 48613,"Pistachio Creme Brulee with Blackberries and Pomegranate 1 quart heavy cream 2 tablespoons pistachio paste 1 vanilla bean 1/2 cup pistachios, toasted 1 cup plus 2 tablespoons sugar, plus more for topping 6 egg yolks 1 pint blackberries 1/4 cup fresh mint, roughly chopped Seeds of 1 pomegranate Instructions: Preheat the oven to 325 degrees F. Bring 2 quarts of water to a boil. Whisk together the cream and pistachio paste in a large saucepot, and then scrape and add the vanilla bean and the pistachios. Steep over medium-low heat 20 minutes, and then remove from the heat. Whisk together 1 cup of the sugar and the egg yolks in a large bowl. Add 1/2 cup of the warm cream to the yolks and whisk quickly to temper the egg mixture. Add in the remaining cream, a little at a time, whisking constantly. When all of the cream has been incorporated, strain the custard through a fine mesh sieve into a large bowl. Place 4 creme brulee ramekins into a 2-inch-deep baking pan. Evenly divide the custard between the ramekins, filling to the top. Carefully add the boiling water into the pan until it is halfway up the sides of the ramekins. Cover with aluminum foil. Carefully (so no water gets in the custard) place the baking pan into the oven and bake until the custard is set, 25 to 30 minutes. Remove the ramekins from the water bath and refrigerate. Combine the blackberries, mint, pomegranate seeds and remaining 2 tablespoons sugar in a medium bowl, and let sit 10 minutes. When the custards have cooled, sprinkle the tops with sugar and brulee with a torch until the sugar caramelizes. Garnish with the blackberry-pomegranate mixture and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 48614,"Zucchini Tart 1 round store-bought refrigerated pie dough 1/3 cup mayonnaise 1 tablespoon Dijon mustard 2 medium zucchini, thinly sliced into rounds 1 teaspoon chopped fresh thyme Kosher salt and freshly ground black pepper Extra-virgin olive oil, for drizzling Instructions: Put a baking sheet in the oven and preheat the oven to 375 degrees F. Lay the pie dough on a piece of parchment. Slightly raise the edges and crimp. Stir together the mayonnaise and mustard in a small bowl, then spread the mixture over the crust. Put the zucchini and thyme in a medium bowl. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil; toss gently to combine. Arrange the slices over the mayonnaise mixture. Carefully remove the hot pan from the oven. Slide the parchment paper onto the pan and bake until the crust is golden and the zucchini is tender, 20 to 30 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48615,"Pomegranate-Ginger Spritzer 1 cup unsweetened pomegranate juice 1/2 cup plus 1 tablespoon granulated sugar
1 teaspoon fresh lemon juice
1 ounce white tequila 1/2 ounce orange liqueur
Juice of 1 lime plus 1 lime slice, for serving 1/2 cup good-quality ginger ale
Instructions: For the grenadine syrup: In a small saucepan over medium heat, stir together the pomegranate juice and sugar. Bring to a simmer and cook, stirring occasionally, until thick enough to coat the back of a spoon, about 25 minutes. Remove from the heat and stir in the lemon juice. Let cool. (Makes about 3/4 cup; extra syrup can be stored in an airtight jar in the refrigerator for up to 2 weeks.) For the spritzer: Add the tequila, orange liqueur, lime juice and 2 tablespoons grenadine syrup in a rocks glass and mix until combined. Fill with crushed ice. Add the ginger ale, drop in a lime slice and serve. ","[Riesling, Gewrztraminer, Moscato, Cava]" 48616,"Light as a Feather Coated Biscuit 2 1/2 cups self-rising flour 1/2 cup vegetable shortening 1 to 11/4 cups buttermilk 1/4 cup melted butter Instructions: Preheat oven to 450 degrees. Put self-rising flour in a large bowl. Cut in shortening with a pastry blender or two knives until it is the size of grains of rice. Add buttermilk and toss gently with a fork until the mixture leaves the side of the bowl ? mixture should be very wet and sticky. Turn out onto a lightly floured surface and knead just until the mixture holds together. Divide dough into 12 equal pieces and round into a ball. Dip each biscuit into melted butter then into one of the desired coating mixtures below. Place in an ungreased 12 ? inch round pan. Once all of the biscuits are in the pan, press the tops slightly so that they spread and are just barely touching. If there is any coating left over, sprinkle it evenly on top. Bake in a preheated 450 degree oven for 10 to 12 minutes until golden brown. Cinnamon/Sugar Coating: In a small bowl combine 2 teaspoons cinnamon 1/3 cup granulated sugar and 1/3 cup unbleached flour. Herb Coating: In a small bowl combine 1/3 cup Parmesan cheese, ? cup finely chopped fresh basil, 2 tablespoons unbleached flour, and 1 teaspoon garlic powder. Spiciy Coating: In a small bowl combine 1/3 cup finely chopped Cheddar cheese and 3 tablespoons unbleached flour. One of the coatings listed below. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48617,"Tomato Vodka 1 pound ripe tomatoes 1 (750 ml) bottle 80 proof vodka Instructions: Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids. To store, pour tomato vodka back into its original bottle, and keep in a cool, dark place. ","[Grapefruit Blanc, Sauvignon Blanc, Pinot Grigio]" 48618,"ShaSha Sauce 12 hot banana peppers from a jar, tops removed, chopped 4 cloves garlic 1 cup yellow mustard 1 cup white wine vinegar 1/2 cup sugar 2 tablespoons all-purpose flour Instructions: In a food processor, puree the peppers, garlic, mustard and vinegar. Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes. In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick. Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar). The sauce can be refrigerated for up to 1 month. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48619,"Mega Magical 7 Layer Chocolate Cake Unsalted butter, for greasing 3 cups (600 grams) granulated sugar
1 2/3 cups (320 grams) canola oil 4 large eggs, at room temperature 3/4 cup (180 grams) buttermilk, at room temperature
1 tablespoon pure vanilla extract
3 1/4 cups (450 grams) all-purpose flour
3/4 cup (65 grams) unsweetened cocoa powder
1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3/4 cup (170 grams) brewed coffee
3/4 cup (170 grams) warm water
8 ounces dark chocolate, chopped 2 cups heavy cream 1/2 teaspoon pure vanilla extract Pinch kosher salt 2 cups confectioners\u2019 sugar 1 cup hot fudge topping, such as Hershey\u2019s
1/3 cup unsweetened cocoa powder 1 1/2 sticks (12 tablespoons) unsalted butter, softened
2 tablespoons whole milk
1 teaspoon pure vanilla extract Pinch kosher salt
4 cups confectioners\u2019 sugar, plus more if needed 1/4 cup unsweetened cocoa powder 3 tablespoons meringue powder
7 tablespoons water 8 ounces white chocolate, chopped 1/2 cup heavy cream Cornstarch, for dusting Chocolate fondant Piping gel Chocolate sprinkles Crunchy hazelnut truffles, such as Ferrero Rocher Instructions: For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch-round cake pans with butter and line with parchment paper. Place the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until combined. Add the eggs, one by one, until completely incorporated. Add the vanilla extract and buttermilk and continue mixing until combined.
Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Mix together the coffee and warm water. Alternate adding the dry ingredients and the coffee mixture into the bowl of the stand mixer, beginning and ending with the dry ingredients. Mix until you don\u2019t see any lumps and a thin batter has formed. Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the middle of each cake comes out clean, 30 to 35 minutes. Transfer the pans to a wire rack and allow to cool for 10 minutes. Remove the cakes from the pans and set on the wire rack to cool completely, about 1 hour.
For the dark chocolate mousse: Place the dark chocolate in a large bowl and set aside. Pour 1 cup of the heavy cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes. Remove the towel and slowly whisk the ganache until it\u2019s smooth and shiny. Set aside to cool to about room temperature. Meanwhile, whip the remaining cup of heavy cream to stiff peaks in the bowl of a stand mixer fitted with the whisk attachment, or by hand. Using a rubber spatula, fold one-fourth of the whipped cream into the cooled ganache to lighten the consistency, then fold that mixture into the remaining whipped cream until almost completely combined with just a few streaks. Add the vanilla and salt and gently fold until combined into a light, fluffy mousse.
For the chocolate fudge buttercream frosting: Place the sugar, hot fudge, cocoa powder, butter, milk, vanilla extract and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed to combine. When the sugar is incorporated, increase the speed to medium and beat until the buttercream is smooth and satiny, 8 to 10 minutes.
For the chocolate royal icing: Place the confectioners\u2019 sugar, cocoa powder, meringue powder and water in the bowl of a stand mixer fitted with the whisk attachment and whip on low speed to combine. Increase the speed to medium-high and whip until the icing holds stiff peaks, 5 to 8 minutes. If it seems too soft, add more confectioners\u2019 sugar in 1 tablespoon increments. If it is too stiff, add a bit more water, drop by drop. Transfer to a piping bag fitted with a medium star tip.
For the white chocolate ganache: Place the white chocolate in a medium bowl and set aside. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes. Remove the towel and slowly whisk the ganache until it\u2019s smooth and shiny. Set aside to cool to about room temperature, then transfer to a piping bag fitted with a medium star tip.
To assemble, level the tops of the cakes with a serrated knife or cake leveler. Spread half of the mousse over the top of one cake layer. Stack the second layer and repeat. Add the third cake layer and frost the top and sides with a thin coat of the buttercream. Refrigerate until the frosting is firm, 20 to 30 minutes.
When the cake is ready, frost the top and sides with a thicker layer of the buttercream and refrigerate again until very firm, about 1 hour.
When the cake is almost ready, lightly dust your work area with cornstarch and roll the fondant into a circle about 20-inches wide and 1/8-inch thick. Drape the rolled fondant over the cake and, using a fondant smoother or your hands, lightly press and smooth it onto the cake, working your way from the top down the sides. Pop any air bubbles with a cake tester or toothpick and continue to smooth the surface. Trim any excess fondant from the base of the cake with a pizza cutter. Using a pastry brush, lightly brush the bottom half of the cake with the piping gel, then cover it with chocolate sprinkles.
Pipe a scalloped border around the edge with the chocolate royal icing. Pipe little rosettes of the white chocolate ganache around the cake and press 1 hazelnut truffle onto each. Continue to pipe and decorate with the royal icing, white chocolate ganache and hazelnut truffles to your liking. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 48620,"NY Strip Steak with Red Wine-Rosemary Butter 1 cup dry red wine 1 sprig fresh rosemary, plus 2 teaspoons chopped
2 sticks unsalted butter, at room temperature
1 teaspoon kosher salt 3 tablespoons olive oil, plus more for drizzling 1 tablespoon finely chopped fresh rosemary
1 tablespoon kosher salt
2 cloves garlic, minced
Four 6-ounce boneless NY strip steaks
2 lemons, halved
Instructions: For the red wine-rosemary butter: Place the wine and the rosemary sprig in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer until the wine has reduced to a syrup and measures approximately 2 tablespoons, about 20 minutes. Let cool to room temperature before removing and discarding the rosemary sprig. Place the butter, the chopped rosemary and the salt in a food processor and pulse to combine. Add the wine syrup and process until fully integrated, about 1 minute. Set aside. For the strip steak: Preheat a grill or grill pan to high heat. In a small bowl, combine the olive oil, rosemary, salt and garlic, and rub the mixture all over the steaks. Place the steaks on the grill and sear for 4 minutes without moving to form a golden brown crust. Flip the steaks and sear on the reverse side until crusty on the outside and medium-rare at the center, another 3 minutes. Remove the steaks to a plate and let rest for 10 minutes. Meanwhile, drizzle about 1 teaspoon olive oil over the lemon halves and place them, cut side down, on the grill. Grill until charred and fragrant, 3 minutes. To serve: Transfer each steak to a plate and top with a dollop of red wine butter and a squeeze of the charred lemon. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 48621,"Sparkling Peach Tea 1 cup sugar 3 black tea bags, such as orange pekoe 3 herbal peach tea bags 1 large peach, pitted and chopped 1/3 cup fresh lemon juice 1 1/2 cups prosecco, chilled Lemon slices, for garnish Instructions: Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. (It will make about 1 1/2 cups. Store extra syrup covered in the refrigerator up to 1 month.) Make the tea: Steep all the tea bags in 3 cups hot water for 10 minutes. Remove the bags and add 2 cups cold water. Put the chopped peach, 3/4 cup simple syrup and the lemon juice into a blender and puree until smooth. Strain the mixture through a fine-mesh strainer. Stir together the peach-simple syrup mixture and the iced tea. Pour half of the peach tea into ice cube trays and freeze until solid. Refrigerate the remaining peach tea. Make the cocktails: Fill 6 tall glasses with the peach tea ice cubes. Divide the peach tea evenly among the glasses. Top each with the prosecco and a lemon slice and serve. ","[Prosecco, Moscato, Vinho Verde, Cava]" 48622,"Bubbling Pot with Salmon 1 1/2 pounds Salmon fillet 20 square inches Dashi Kombu (Kelp for stock making) 2 1/2 cups cold water 2 tablespoons sake (Japanese rice wine) 1/2 teaspoon salt 3/4 pound broccoli rabe 6 ounces (about 1/2 head) Hakusai (Chinese cabbage) 6 ounces dried Harusame (cellophane noodles) 6 large fresh Shiitake (dark oak) mushrooms 1 tablespoon Mirin (syrupy rice wine) 4 tablespoons dark Miso (fermented bean paste; preferably Sendai Miso) Instructions: Cut the salmon fillet into 16 to 20 bite-size pieces. In a small pot, combine the kelp and the water, and bring the water rapidly to a boil. Remove the kelp, and season the broth with rice wine and salt. Poach the salmon pieces in the seasoned broth for only 30 seconds, or until the fish turns opaque. Remove the fish to a platter. Skim the froth from the poaching liquid, and set the broth aside. Wash the broccoli rabe well in cold water, trimming away any leaves that are not bright green. Tie the stalks together in several bunches. In a small pot of boiling water to cover, quickly blanch the broccoli rabe until it is bright green and just barely wilted, about 1 minute. Remove the bunches from the water with tongs or chopsticks, and transfer them immediately to a bowl of cold water. When the rabe is cool, remove it from the water and squeeze out all excess liquid. Cut off the tied stems, keeping the stalks in bundles. Cut the bundles in half lengthwise if they are more than 2 inches long. Stack these bundles of blanched rabe on the same platter as the poached fish pieces.
Cut the cabbage into 1 1/2-inch lengths, and stack these near the blanched rabe. Soak the noodles in warm water for 10 to 15 minutes; drain, and place them on the platter too. Remove the stems from the Shiitake mushrooms, and add the stems to the fish poaching liquid. Gently simmer the broth for 5 minutes, then pick out the stems and discard them. Skim any froth from the broth, and season with the syrupy rice wine. Wipe the caps of the mushrooms with a damp cloth to remove any soil that might be clinging to them. Slice the caps in half diagonally, and set them on the platter with the fish, noodles, and vegetables. Place the fermented bean paste on the platter with the other ingredients. Bring the platter of ingredients to the table if you have a portable cooking unit, and make the bubbling pot there. If not, prepare it in the kitchen and then bring it to the table. Either way, begin by simmering the poached fish and noodles in the broth for 2 to 3 minutes. Add the Shiitake mushrooms, then the broccoli rabe, and simmer another minute or 2. Serve piping hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 48623,"Yellow Finnish Potato with Creme Fraiche and Osetra Caviar 1 medium to large Yellow Finnish potato Gold foil 3 tablespoons creme fraiche Salt Black pepper 1 ounce osetra caviar Instructions: Preheat the oven to 400 degrees F.
Wash the potato and prick with a fork a few times. Wrap in gold foil. Place in the oven for 40 minutes or until done. Remove from the oven and cut open with a knife. Place the creme fraiche in the center and season with salt and pepper. Top with caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 48624,"Salmon-Fennel Salad For the salmon: 1 cup sugar 2 cups kosher salt 1/2 cup fresh lemon juice (from about 4 lemons) 1 1 1/2-pound salmon fillet, skin removed Extra-virgin olive oil, for brushing For the salad: Juice of 1 lemon 1 1/2 teaspoons white balsamic vinegar 1/4 teaspoon honey 1/4 cup extra-virgin olive oil Kosher salt 8 cups baby arugula (about 5 ounces) 1/3 cup chopped fresh chives 1 cup celery leaves (from 1/2 bunch celery) 1 cup fresh parsley 1 small bulb fennel, thinly sliced Instructions: Prepare the salmon: Combine 4 cups water, the sugar, 2 cups salt and the lemon juice in a large saucepan and bring to a boil, stirring to dissolve. Remove from the heat and let cool, then refrigerate until cold, about 30 minutes. Add the salmon; brine in the refrigerator, 2 hours. Preheat the oven to 400 degrees F. Remove the salmon from the brine and pat dry. Brush with olive oil on both sides. Place in a roasting pan and bake until just opaque, about 14 minutes. Let cool, then flake with a fork. Make the dressing: Whisk the lemon juice, vinegar and honey in a small bowl. Slowly whisk in the olive oil until emulsified. Season with salt. Combine the arugula, chives, celery leaves, parsley and fennel in a large bowl and toss with the dressing. Divide among plates and top with the salmon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48625,"Chilean Aguardiente Coffee Eggnog: Cola de Mono para Navidad 2 quarts whole milk Sugar 1 tablespoon (or more to taste) instant coffee 5 cloves 2 sticks cinnamon 1/2 vanilla bean, split open and scraped 1/2 lemon rind 1/2 orange rind 1/2 bottle Chilean pisco Instructions: Place the milk, sugar, cloves, vanilla, cinnamon, lemon, and orange peels in a large pot. Bring to a soft boil over medium heat. When the milk begins to boil, add the instant coffee, dissolved in some warm milk. Stir to mix and turn off the heat and allow to cool covered. Strain into a bowl or pitcher. Add the pisco little by little, while stirring with a wooden spoon. Store in glass bottles and refrigerate.
","[Pisco, Ruby Port, Tawny Port, Sherry]" 48626,"Triple Chocolate Mocha Pie 8 ounces \chewy chocolate cookies
1/2 cup finely chopped roasted almonds 1/2 teaspoon salt 5 tablespoons melted unsalted butter 7 ounces mascarpone cheese 1/3 cup white granulated sugar 1/3 cup heavy cream, divided, plus 3/4 cup heavy cream, whipped semi-firm 1 heaping tablespoon instant espresso 5 ounces semisweet baking chocolate 1/2 cup heavy cream 2 tablespoons Pakistani rose petals 3/4 cup chocolate chips (both sweet and semisweet equally) 1 cup whipped cream 3 tablespoons confectioners' sugar 1 teaspoon almond extract Sliced almonds Rose petals Instructions: Crust preparation: Pulverize cookies in food processor until fine crumbs. Add almonds, salt and butter. Press into 9-inch pie plate. Put in freezer for about 10 minutes to set. Mocha filling preparation: Beat mascarpone cheese and sugar together with mixer. In microwave heat half the heavy cream. Mix in espresso until dissolved. Add the espresso mixture and rest of heavy cream to cheese mixture. Melt baking chocolate in microwave. Stir into cheese/espresso mixture with spatula until just incorporated. Fold in whipped heavy cream. Pour into frozen/cold pie shell. Freeze for at least 20 minutes. Ganache preparation: Bring heavy cream to low simmer with rose petals; remove from heat and let steep for 10 minutes; strain out rose petals. Pour heavy cream over chocolate chips in small bowl Stir until melted and glossy. Set aside to cool. When pie is frozen enough pour ganache evenly over top and smooth with spoon. Refrigerate until ready to garnish. Whipped topping and garnish: Beat cream, sugar, almond extract until semi-stiff peaks. Top pie with whipped topping (piped) and garnish with sliced almonds and rose petals. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 48627,"Turkey Picnic Sandwich 1/4 cup kosher salt 1/4 cup light brown sugar
1/4 cup apple cider vinegar
1 teaspoon whole black peppercorns
1/2 teaspoon red pepper flakes
6 parsley stems
6 sprigs thyme
4 cloves garlic, smashed
2 bay leaves
2 strips lemon peel
1 small yellow onion, sliced
One 2 1/2- to 3-pound turkey breast, bone-in and skin-on, washed and patted dry 1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves, minced
2 cloves garlic, minced
6 pretzel rolls, split and toasted 1/2 cup Dijon mustard
1/2 cup mayonnaise
Cranberry-Onion Jam, recipe follows 1/4 cup lengthwise-sliced dill pickles
2 cups finely shredded romaine
2 cups finely shredded radicchio
6 slices provolone 6 slices Swiss cheese 1 tablespoon canola oil 1 sweet onion, cut into julienne strips 2 cups fresh or frozen cranberries
1 cup fresh orange juice
1/2 cup granulated sugar
1 teaspoon kosher salt
1 teaspoon orange zest Pinch red pepper flakes
1 small sprig rosemary Instructions: For the brine: Bring 2 quarts water to a simmer in a stockpot over medium-high heat. Add the salt, brown sugar, vinegar, peppercorns, pepper flakes, parsley, thyme, garlic, bay leaves, lemon peel and onions. Heat until the salt dissolves, 7 to 8 minutes. Remove from the heat and stir in 4 cups ice cubes, stirring until the ice melts. Chill the brine for 15 to 20 minutes before using. (The brine keeps in the fridge for up to 2 days.) For the turkey picnic sandwich: Place the turkey breast in the chilled brine and refrigerate for 8 hours or overnight. Preheat the oven to 350 degrees F. Remove the turkey from the brine and pat dry. In a small bowl, add the olive oil, salt, pepper, thyme and garlic and mix well to combine. Rub the turkey all over with the herb oil mixture. Roast in the center of the oven until an instant-read thermometer inserted into the thickest part of the breast (avoid touching bone) reaches 165 degrees F, about 1 hour. Remove the turkey from the oven and allow to rest for 20 minutes before carving into thin slices. For the sandwiches: Smear the bottoms of the pretzel rolls with mustard and mayonnaise. Working from the bottom up, layer the sandwich with a pile of sliced turkey (pile it high!), some Cranberry-Onion Jam, a pickle, a pile of romaine and radicchio, and finally a slice provolone and Swiss cheese. Place top half of the rolls on top and secure with sandwich picks. Set a medium saucepan over medium heat and add the oil and onions. Cook, stirring often, until soft and light brown, about 10 minutes. Add the cranberries, orange juice, sugar, salt, zest, pepper flakes, rosemary and 1/4 cup water. Bring to a simmer and cook for 10 minutes. Reduce the heat to low, remove the rosemary, and continue to cook until the liquid has reduced and you have a jam-like consistency, about 10 minutes more. Let cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48628,"Rustic Onion Pie 4 cups all-purpose flour 2 tablespoons extra virgin olive oil 1/2 teaspoon salt 1 to 1 1/4 cups warm water 1/4 cup olive oil 10 anchovy fillets, optional 4 pounds Spanish onions, peeled and thinly sliced 2 teaspoons salt 2 teaspoons freshly ground pepper Instructions: To make the dough, put the flour in a large mixing bowl. Make a well in the center and add the oil and salt. Stir together with a wooden spoon and slowly add the water until a dough begins to form. Turn out onto a well floured surface and knead until smooth. Divide the dough into 2 balls, flatten into disks, wrap and refrigerate for 30 minutes or until ready to use. To make the filling, pour the olive oil into a large pot and place it over medium heat for 1 minute. Add the anchovies and cook, stirring until they dissolve. Add the onions, salt and pepper, stir and cover. Cook, stirring occasionally, until the onions are translucent, about 20 to 30 minutes. Set aside to cool. Preheat the oven to 325 degrees F. Remove the dough from the refrigerator and let it come to room temperature. Grease the baking sheet with olive oil and set aside. On a well floured work surface, roll out 1 of the disks to about 1/8-inch thick rectangle to fit the size of the sheet pan and line the pan with the dough. Spread the filling out over the dough, roll out the second disk a little larger than the sheet pan and place it over the onions. Crimp the edges, brush with olive oil and cut vent slits into the top. Transfer the pan into the top half of the oven and bake until the dough is golden brown, about 1 hour. Let cool, slice and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 48629,"Fig Shortcakes 3 1/4 cups flour 1/2 cups sugar 2 1/2 tablespoons baking powder 6 ounces very cold butter, cut into 1/2-inch cubes 1 1/4 cups cold heavy cream Sugar in the raw 12 fresh figs, chopped Instructions: Preheat oven to 375 degrees. In a large mixing bowl, combine all the dry ingredients and cubed butter. Using the paddle attachment, blend the ingredients at low speed until the mixture resembles a coarse meal. Add the chilled heavy cream to the butter and flour mixture and mix until the dough just comes together. Allow the dough to rest for 5 minutes. Finish mixing the dough by hand until it forms a solid mass. Roll the dough until it is about 1-inch thick. Cut the dough into the desired shortcake shape. Place the shortcakes on a parchment lined baking sheet. Chill. Remove the shortcakes from the refrigerator. Brush tops with heavy cream and sprinkle with sugar. Bake for 20 minutes or until golden. Garnish with figs. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48630,"Spanish Rice Casserole: Paella 4 ounces chorizo, cut into brunoise 2 ounces olive oil 6 ounces Spanish onion, cut into brunoise
4 cloves garlic, minced 10 chicken bone-in thighs, quartered
8 ounces tomatoes, peeled, seeded, and cut 1/2 teaspoon Spanish paprika 1 3/4 pounds long-grained rice, soaked in cool water for 30 minutes, then drained 1 1/2 quarts chicken stock, heated to a boil Salt and ground pepper 1/2 teaspoon saffron, soaked in 1 cup stock for 20 minutes 3 (4-ounce) shell-on lobster tails, quartered 10 snails, cleaned 5 ounces squid, cleaned and sliced into thin rings 10 small clams, scrubbed, opened, and upper shell removed 5 ounces fresh pea pods, washed and trimmed Instructions: Preheat oven to 200 degrees F. In a large braising pan, render chorizo in oil over low heat, creating a flavored oil. Once rendered, heat the flavored oil to almost smoking and saute onions and garlic until translucent. Add chicken pieces to pan and cook until brown on all sides. Remove chicken from pan and hold at 200 degrees, in the oven. Add tomatoes to pan with paprika and saute for 2 to 3 minutes. Add drained rice and saute for 3 minutes, stirring frequently. Return chicken pieces to pan and add boiling stock. Season, to taste, and add saffron stock. Cover and simmer for 10 minutes. Remove the cover and place all seafood on top. Replace cover and continue to simmer until chicken and seafood are tender and liquid is absorbed by the rice. Add pea pods to the pan and cook, covered for an additional 2 minutes. Serve immediately. Plate onto preheated dinner plates being sure each portion has rice, chicken, lobster, snails, squid, and clams. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 48631,"Mini Ice Pop Macarons 70 grams superfine blanched almond flour (1/2 cup plus 1 tablespoon) 63 grams confectioners\u2019 sugar (1/2 cup) 55 grams aged egg whites (about 2 large egg whites; see Cook\u2019s Note) Pinch cream of tartar, optional 55 grams granulated sugar (1/4 cup plus 1 teaspoon) 2 drops orange gel food coloring 56 grams unsalted butter, at room temperature (4 tablespoons) 4 grams artificial vanilla extract (1 teaspoon) 3 grams orange emulsion or orange extract (1/2 teaspoon) 2 grams table salt (1/4 teaspoon) 125 grams confectioners\u2019 sugar (1 cup), plus more if needed 10 grams heavy cream (2 teaspoons), plus more if needed Instructions: For the macarons: Line two baking sheets with silicone baking mats or parchment paper and set aside. Sift the almond flour and powdered sugar into a large bowl and set aside. Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment and mix on a medium speed until the surface of the egg whites is covered in small bubbles, about 1 minute. Add the cream of tartar (if using) and continue to mix until the whites reach the soft peak stage, about 2 minutes. Add the granulated sugar and mix on medium speed for 30 seconds. Raise the speed to medium-high and continue to mix until stiff, glossy peaks form. Start folding the almond flour mixture into the meringue. Once it begins to incorporate, scoop about 1/4 cup of the batter into a small bowl and set aside. Add the food coloring to the remaining batter and continue to fold until thick ribbons of batter flow off your spatula when it's lifted. (I like to perform the figure-8 test to check the consistency: Lift your spatula and see if you can draw a figure 8 with the batter running off your spatula in one consistent stream. You should be able to draw a couple figure 8s if the batter is the proper consistency.)
Pour the orange batter into a large piping bag fitted with a small round piping tip (or, if using a disposable plastic bag, snip the end of the bag to make a 1/4-inch-wide opening) and set aside. Gently fold the uncolored batter with a mini rubber spatula until it is the proper consistency. Place the uncolored batter in a small piping bag fitted with a small round piping tip (or, if using a disposable plastic bag, snip the end of the bag to make a 1/4-inch-wide opening).
Using the bag with the orange batter, pipe sixty 1-inch-long ice pop-shaped macaron shells onto the prepared baking sheets, spacing them about 1 inch apart. Square off two bottom corners on each macaron with a toothpick to give them that iconic ice pop shape. (If your baking mat contains printed circles, use them as a guide; you can also find downloadable macaron templates online). Pipe a thin line of the uncolored batter from corner to corner along the base of each macaron.
Bang the pans firmly on the counter a few times to release any air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick. Let the macarons rest until they develop a skin, about 30 minutes. (The macarons should look matte once the skin has formed.)
Meanwhile, preheat the oven to 315 degrees F with a rack in the middle position. When the macarons are ready, bake one sheet at a time on the middle rack until they don\u2019t move or wiggle when gently touched, 13 to 16 minutes, rotating halfway through. Cover the macarons with foil when you rotate the baking sheet to prevent browning. Remove from the oven and let the macarons cool for 15 minutes, then gently remove them from the silicone mat. Repeat with the remaining macarons.
For the orange buttercream frosting: Beat the butter with an electric mixer on medium speed until it becomes lighter in color and smooth, 1 to 2 minutes. Mix in the vanilla extract, orange emulsion and salt on low speed. Slowly mix in the confectioners\u2019 sugar and heavy cream on low speed. Continue to mix on low until the frosting is smooth and pipeable, about 2 minutes. If the frosting is too thick, add additional heavy cream or milk (1 teaspoon at a time). If the frosting is too thin, add more confectioners\u2019 sugar (1 tablespoon at a time). Place the frosting in a small piping bag fitted with a small round tip tip (or, if using a disposable plastic bag, snip the end of the bag to make a 1/4-inch-wide opening). To assemble, pipe a dollop of the frosting onto the flat side of one macaron, then press an ice pop stick on top of the buttercream with the curved (not cut) end facing out. Gently press the flat side of a second macaron on top of the frosting to create a sandwich. Place the finished macarons in an airtight container and refrigerate overnight; this softens them (in a good way) and allows the flavors to develop. Before serving, let them warm to room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48632,"Roasted Halibut with Grapefruit Fennel Salsa 1 cup ruby red grapefruit segments (about 2 grapefruits) 1/4 cup grapefruit juice 1 teaspoon grapefruit zest 1 fennel bulb, trimmed 1/4 cup extra-virgin olive oil 2 tablespoons pitted nicoise olives, halved 2 tablespoons chopped fresh parsley leaves 1 teaspoon salt 1/8 teaspoon red pepper flakes 4 (6-ounce) pieces halibut 1/4 teaspoon ground black pepper Instructions: Preheat the oven to 375 degrees F. In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine. Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness. Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48633,"Fried Creamed Corn 1/4 cup finely chopped salted fatback 1 tablespoon butter 1/4 cup finely chopped Vidalia onion 1 cup grated white corn, with all pulp scraped from the cob 1/4 cup heavy cream 1 teaspoon sugar Salt and freshly ground black pepper Lemon juice Instructions: Place the cold fatback into a saute pan and begin to heat over medium-low heat. Allow the fat to melt and render as slowly as possible to insure that the pieces are completely rendered but remain very light golden brown. Add the butter to the pan, then the onions and allow the onions to sweat until very soft. Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions. Increase the heat to high and stir vigorously to emulsify the mixture. Once the mixture has reached a boil, turn off the heat and continue to stir for 30 seconds. Season with salt, black pepper and lemon juice. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 48634,"Bistro Salad with Poached Eggs Kosher salt 8 ounces haricots verts or green beans, trimmed 4 slices thick-cut bacon, cut into 1/2-inch pieces 3 tablespoons white wine vinegar 2 teaspoons dijon mustard 2 heads frisee, torn (about 8 cups) 1 head Belgian endive, halved lengthwise and thinly sliced 3 tablespoons chopped fresh herbs (such as parsley, tarragon or a combination) 1 small shallot, minced Freshly ground pepper 4 large eggs 1/2 baguette, sliced and lightly toasted Instructions: Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; transfer to a paper towel-lined plate. Refill the pot with water and bring to a simmer. Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour the drippings into a large bowl; whisk in 2 tablespoons vinegar and the mustard until smooth. Add the frisee, endive, haricots verts, herbs, shallot, bacon, 1/2 teaspoon salt and a few grinds of pepper; toss. Add the remaining 1 tablespoon vinegar to the simmering water. Reduce the heat to low. Crack each egg into a ramekin or teacup, then gently slip into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat. Divide the salad among plates. Remove the eggs with a slotted spoon, blot dry on a paper towel, then transfer to the salads. Season with salt and pepper and serve with the baguette. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48635,"Texas Chili 2 ancho chiles 2 dried chiles de arbol 2 dried guajillo chiles
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, stemmed, seeded and diced
2 Fresno chiles, stemmed, seeded and minced
2 Anaheim peppers, stemmed, seeded and diced
2 pounds beef chuck roast, cut into 1/2-inch cubes
2 pounds coarse ground beef
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
8 cups low-sodium beef stock
One 12-ounce bottle beer, amber preferred
Pinch paprika
3 tablespoons masa harina
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows 1 cup sour cream
1/4 cup thinly sliced scallions
1/2 cup minced red onion
1 cup broken salted crackers
2 ancho chiles 2 dried chiles de arbol 2 dried guajillo chiles
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, stemmed, seeded and diced
2 Fresno chiles, stemmed, seeded and minced
2 Anaheim peppers, stemmed, seeded and diced
2 pounds beef chuck roast, cut into 1/2-inch cubes
2 pounds coarse ground beef
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
8 cups low-sodium beef stock
One 12-ounce bottle beer, amber preferred
Pinch paprika
3 tablespoons masa harina
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows 1 cup sour cream
1/4 cup thinly sliced scallions
1/2 cup minced red onion
1 cup broken salted crackers
2 tablespoons unsalted butter 2 tablespoons all-purpose flour
1 cup half-and-half
One 12-ounce bottle beer, amber preferred
2 cups grated sharp Cheddar 1 cup cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Pinch cayenne
5 to 6 turns fresh ground black pepper 2 tablespoons unsalted butter 2 tablespoons all-purpose flour
1 cup half-and-half
One 12-ounce bottle beer, amber preferred
2 cups grated sharp Cheddar 1 cup cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Pinch cayenne
5 to 6 turns fresh ground black pepper Instructions: Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside. In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl. Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the cl puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm. Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers. Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside. In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl. Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the cl puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm. Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers. In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve. In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

These wines will complement the flavors of the chili without overpowering them. Pinot Noir has light and fruity notes that will enhance the beef's richness, while Beaujolais has bright acidity that will cut through the richness of the dish. Sangiovese has moderate tannins and acidity that will" 48636,"Corn Cakes 1/3 cup finely diced red onion 1 avocado, finely diced 1 lime, zested and juiced 1 Roma tomato, finely diced Kosher salt and freshly ground black pepper 1/4 cup crumbled Cotija 1/4 cup all-purpose flour 1 teaspoon ground cumin 1 teaspoon ground paprika 2 large eggs, beaten 1 cup fresh sweet corn kernels (from about 2 ears of corn) 4 cloves garlic, grated 2 scallions, thinly sliced 1 lime, zested and juiced Vegetable oil, for frying Sea salt, for finishing Instructions: For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside. For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside. Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F. In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice. Serve the corn cakes hot, topped with the avocado salsa. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 48637,"Lemon-Pepper Fries 2 russet potatoes (about 1 1/2 pounds) 1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons grated lemon zest (from 1 lemon)
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon onion powder
Vegetable or canola oil, for deep-frying
2 tablespoons chopped fresh parsley
Instructions: Peel and rinse the potatoes. Slice them lengthwise into thin slices, and then into thin sticks. Place the potato sticks in a bowl and cover them with cold water. Swish them around, then pour off the water and replace it with fresh water. Swish them around again and pour off the water, then cover with fresh water and let soak for 2 to 3 hours. Make the seasoning: Mix the pepper, lemon zest, salt, garlic powder, mustard powder and onion powder in a large bowl and set aside. When you're ready to make the fries, heat about 3 inches of oil in a heavy pot until a deep-fry thermometer registers 300 degrees F. Drain the potatoes and lay them out on baking sheets lined with paper towels. Blot them with more paper towels to dry. Carefully drop half of the fries into the oil and cook until they start to soften, 2 to 5 minutes. Remove with a slotted spoon and drain on fresh paper towels. Repeat with the remaining fries. Increase the oil temperature to 400 degrees F. Fry the potatoes in two batches again until golden brown and crisp, 2 to 5 minutes, returning the oil to 400 degrees F between batches. Remove the fries from the oil, add to the bowl with the seasoning and toss to coat. When all the fries are cooked, toss with the parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 48638,"The Chosen Wine - Kosher Mulled Glogg 1 cup kosher amaretto liqueur 1 tablespoon brown sugar 1/2 teaspoon whole cloves 1/2 teaspoon black peppercorns 1/4 teaspoon ground cardamom One 750-milliliter bottle kosher red wine (Shiraz, Cabernet or Burgundy works well) 1 cup kosher blackberry wine 2 cinnamon sticks Peel of 2 oranges Instructions: Combine 1/2 cup of the amaretto, the brown sugar, cloves, peppercorns and cardamom in a medium saucepan and heat to a slow boil while stirring. Reduce the heat to low and add the rest of the amaretto, the red wine, blackberry wine, cinnamon sticks and the peel of 1 of the oranges. Warm on very low heat for 10 to 15 minutes, ladle into glasses and garnish with a bit of orange peel. Raise a glass to all things kosher. ","[Chardonnay, Merlot, Pinot Noir, Zinfandel]" 48639,"Caesar Club Sandwich 2 split (1 whole) chicken breasts, bone in, skin on Good olive oil Kosher salt Freshly ground black pepper 4 ounces thinly sliced pancetta 1 large garlic clove, chopped 2 tablespoons chopped fresh flat-leaf parsley 1 1/2 teaspoons anchovy paste 1 teaspoons Dijon mustard 1 1/2 tablespoons freshly squeezed lemon juice 1/2 cup good mayonnaise 1 large ciabatta bread 2 ounces baby arugula, washed and spun dry 12 sun-dried tomatoes, in oil 2 to 3 ounces Parmesan, shaved Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside. Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels. Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.) Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 48640,"Creamed Corn One 32-ounce bag frozen sweet corn, thawed 2 tablespoons all-purpose flour Kosher salt 2 tablespoons unsalted butter Instructions: Add the corn and 1 1/2 cups water to a large pot or Dutch oven and bring to a boil over high heat. Reduce to a simmer and cook over medium heat, stirring occasionally, until the corn is tender, about 15 minutes. Add 2 cups of the corn and liquid to a blender or food processor and puree until smooth, about 2 minutes. Stir the pureed corn back into the pot and return to a simmer.
Meanwhile, whisk together the flour and 2/3 cup water in a small bowl. Stir the slurry into the contents of the pot and season with 1 teaspoon salt. Cook, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in the butter and another 1 teaspoon salt.
","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 48641,"Slow Smoked Country Style BBQ Ribs One 5-pound Boston pork butt, cut into country-style ribs Your favorite spice rub, for coating ribs Kansas City-style BBQ sauce (preferably without liquid smoke), for slathering on ribs Apple juice, as needed, optional Instructions: Prepare a smoker or set up a grill for indirect heat to 200 to 225 degrees F. I use oak wood for my smoke, but pecan or cherry wood also work well.
Rinse and then pat dry the ribs. Place in a rectangular pan and coat with a liberal amount of rub on all sides, shaking off any excess. Smoke or grill the ribs for 3 to 4 hours. If the grill or smoker becomes too hot, open the lid and spray the ribs with apple juice, otherwise do not open the lid. If you're looking, you're not cooking.
Remove the ribs, wrap in heavy-duty foil and cover tightly. Return to the smoker or grill for another 2 to 3 hours. Pour the BBQ sauce into a squirt bottle. Uncover the ribs and generously apply BBQ sauce. Reduce the temperature to 150 to 175 degrees F. Once the sauce has \melded\ to the ribs, remove and let rest. That's it, good luck. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 48642,"Tie-Dye Rainbow Reveal Cake Nonstick cooking spray One 15.25-ounce box dark chocolate cake mix One 3.5-ounce box chocolate pudding mix 1 1/2 cups milk 1 cup sour cream 1/2 cup vegetable oil 4 large eggs Nonstick cooking spray One 15.25-ounce box white cake mix One 3.5-ounce box white chocolate pudding mix 1 1/2 cups milk 1 cup sour cream 1/2 cup vegetable oil 6 egg whites (180 grams liquid egg whites) Purple, royal blue, sky blue, green, yellow, orange and red food coloring
Purple, royal blue, sky blue, green, yellow, orange and red food coloring 2 cups confectioners' sugar 1 cup shortening 1/4 cup heavy whipping cream 1 teaspoon pure vanilla extract One 13-ounce tub marshmallow creme, such as Fluff 3 ounces bright white candy melts, finely chopped 3 tablespoons heavy whipping cream 1 1/2 tablespoons corn syrup Purple, royal blue, sky blue, green, yellow, orange and red food coloring Instructions: For the chocolate cake numbers: Preheat the oven to 350 degrees F. Line a 13-by-5-inch loaf pan with a strip of aluminum foil. Spray the pan with nonstick cooking spray. Combine the dark chocolate cake mix, chocolate pudding mix, milk, sour cream, oil and eggs in a mixing bowl. Using an electric mixer, beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour the cake batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, 52 to 58 minutes. Cool the cake in the pan for 10 minutes, then remove and set on a cooling rack to cool completely. Cut the domed top off the cake and about 1/4 inch off each end. Slice the cake into 13 equal slices. Freeze slices for 1 hour. Remove the cake from the freezer, set on a cutting board, and cut using small 1 3/4-inch number cookie cutters. To remove the cake from the cookie cutters, use a wood dowel to gently push the pieces out. To make a Sweet 16 cake, cut a 1 and 6 out of each cake slice. Line a baking sheet or cutting board with a nonstick silicone mat, nonstick foil or parchment paper. Set the cake numbers on top, cover, and freeze for at least one hour. For the tie-dye cake: Once the cake numbers are frozen, make the colorful cake batter. Preheat the oven to 350 degrees F. Line a 13-by-5-inch loaf pan with a strip of aluminum foil. Spray the pan with nonstick cooking spray. Combine the white cake mix, white chocolate pudding mix, milk, sour cream, oil and egg whites in a mixing bowl. Using an electric mixer, beat on low speed for 30 seconds, then on medium speed for 2 minutes. Equally divide the batter among 7 bowls. Color one bowl purple, one royal blue, one sky blue, one green, one yellow, one orange and one red using the food coloring. Pour each colored batter into a disposable pastry bag or large resealable plastic bag. Snip the tip off each bag. Pipe squiggles of purple batter into the bottom of the prepared pan, leaving room for other colors in between the squiggles. Pipe another color on top, then another and another. Pipe all 7 colors on the bottom of the pan in a thin layer. Remove the cake numbers from the freezer. If any of the numbers have holes in them, pipe in 2 different batter colors, filling the hole two-thirds full. Pipe a very thin amount of batter up against one short side of the loaf pan. Press the cake numbers up against the batter. Press another cake number up against the first number and continue adding cake numbers until you have a row of them going down the length of the entire pan. If using more than 1 number, pipe squiggles of colored batter in between the numbers, alternating colors as you go. Pipe squiggles of colored batter around the outside of the numbers, alternating colors as you go. Pipe squiggles of colored batter on top of the numbers, alternating colors as you go. Smooth out the top of the cake. Do not swirl the colored batter in the pan. Tap the pan on the counter 5 times to help remove big air bubbles. Bake the cake until the top is deep brown and a long toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Cool the cake in the pan for 10 minutes, then remove and set on a cooling rack to cool completely. Cut the domed top off the cake and about 1/4 inch off each end. Trim off a thin layer from each long side of the cake. Optionally, freeze the cake until firm. Set the cake on a cake board that is cut 1/4 inch larger than the loaf on all 4 sides. Mark one end of the cake board. Set the cake so the numbers face forward on the marked end of the cake board. For the frosting: Beat the confectioners' sugar, shortening, whipping cream, vanilla and marshmallow creme until light and fluffy. Frost the cake. For the rainbow-colored glaze: Combine the finely chopped candy melts, whipping cream and corn syrup in a microwave-safe bowl. Heat on high in 15 second increments, stirring after each, until melted. Evenly divide the glaze among 6 small bowls. Color one purple, one royal blue, one sky blue, one green, one yellow, one orange and one red. Allow the glaze to thicken slightly. Create a melting rainbow by pouring colored glaze down the side of the cake, starting with the purple, then royal blue, sky blue, green, yellow, orange and red. Set the cake on a serving dish so you know which end has the numbers facing forward. Cut into the cake and reveal the surprise hiding inside. ","[Sauvignon Blanc, Pinot Grigio, Ros, Moscato]" 48643,"Seared Scallops Sushi 5 sea scallops Vegetable oil 1 cup sushi rice, recipe follows Wasabi Daikon sprouts, for garnish 5 cups short-grain sushi rice 6 cups water 1/2 cup rice vinegar 2 tablespoons sugar 1 teaspoon salt Instructions: Heat a saute pan over high heat. Add enough oil to lightly coat the bottom of the pan. Add the sea scallops and sear until golden brown on both sides, about 30 seconds to 1 minute per side. Be careful not to overcook! Remove from the heat and slice the scallops in half horizontally. With moist hands, pick up a golf ball-sized ball of rice. Gently squeeze the rice in your right hand to form a rectangular block with rounded edges and sides. Apply some pressure to the rice while forming it into a sturdy base for the scallops. Top each formed piece of rice with a small bit of wasabi and top it off with half of a scallop. Garnish each piece with a few daikon sprouts and serve. Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48644,"Fried Green Tomatoes 4 cups self-rising flour 1 cup fine cracker meal 1/3 cup sugar 1/4 cup salt 1 tablespoon ground black pepper 2 large eggs 4 cups whole milk 6 to 7 large green tomatoes Instructions: Combine all dry ingredients in large mixing bowl. Mix and sift at least twice before starting. In a separate bowl, combine eggs and milk to make egg wash mixture. Slice firm green tomatoes about a 1/2-inch thick. Put tomatoes in egg wash making sure tomatoes are coated well. Dredge tomatoes in dry batter coating well. Fry tomatoes in frying pan, medium high in vegetable oil until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48645,"Pork Tenderloin Stuffed with Broccoli Rabe 1 pound fresh broccoli rabe 1/4 cup extra virgin olive oil 3 cloves garlic, finely chopped 1/4 teaspoon salt 1 dry red hot pepper, crushed 1 1/2 pounds pork tenderloin 3 slices prosciutto 1/2 cup white wine Instructions: Prepare the broccoli rabe by discarding coarse leaves, trim the stems by 1/2 inch, rinse and set aside. Bring water to boil, cook broccoli rabe for 2 minutes and drain. In a frying pan, heat oil, garlic, salt and hot pepper, add broccoli rabe and cook for 2 to 3 minutes. Allow rabe to cool, and cut into 1-inch pieces. Begin to butterfly the pork tenderloin evenly. Lay flat on clean surface and top with 3 slices of prosciutto, then add chopped broccoli rabe. Start to roll the tenderloin from the bottom. Tie with 14-inches of butcher string making a knot. Grill on covered barbecue for approximately 25 to 35 minutes on medium to high flame. Drizzle with white wine and cook for additional 2 minutes. Turn occasionally to cook evenly. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 48646,"Air Fryer Jalape?o Poppers 12 large jalape?o peppers (at least 4 inches in length) 8 ounces cream cheese, at room temperature 5 ounces extra-sharp yellow Cheddar, grated 1/2 cup panko breadcrumbs seasoned with Pecorino Romano 1/2 cup finely crushed kettle potato chips Nonstick cooking spray 2 tablespoons bacon bits or freshly cooked, crumbled bacon Instructions: Working with disposable rubber gloves to protect your skin, halve each jalape?o lengthwise, slicing through the stem. Remove the seeds and white ribs with a spoon or small melon baller. Arrange the halves on a baking sheet rounded sides down. If any of the halves tilt sideways instead of standing straight up, slice a sliver of skin off the rounded side, making sure not to cut through to the cavity, so they sit level. Add the cream cheese and Cheddar to a small bowl and mix together with a rubber spatula until combined. Stir together the breadcrumbs and potato chips in a medium bowl. Divide the cream cheese mixture among the jalape?o halves, smoothing it down with your finger or the back of a butter knife so the filling is level with the top of the jalapeno, not mounded. (You may have extra filling depending on how large your jalapenos are.) Firmly press the breadcrumb mixture over the cream cheese to fully coat. Spray the breadcrumbs with nonstick spray. Preheat the air fryer to 400 degrees F and set to cook for 4 minutes. Arrange the poppers in a single layer in the basket so they\u2019re not touching, working in batches if necessary. Air fry the poppers without opening the basket to check on them. When the air fryer turns off, let the poppers sit in the basket for another 4 minutes without opening the machine. (this will allow the poppers to cool slightly and the cheese to set so it doesn\u2019t slide out\u2014don\u2019t worry, it\u2019ll still be gooey.) Carefully open the air fryer basket and remove each popper with a spatula. Serve the poppers sprinkled with the bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48647,"Bakla-Squares and Ice Cream 3 (13 by 17-inch) sheets phyllo dough 4 tablespoons melted butter 1 cup sugar 2 tablespoons cinnamon 1/2 cup finely chopped walnuts 1 pint vanilla bean ice cream Honey, for garnish Instructions: Preheat oven to 400 degrees F. Spread a cookie sheet with parchment paper. Top with a layer of phyllo and brush or using a spritz bottle, spray with butter. Combine sugar and cinnamon and cover the sheet of pastry 1/3 cup sugar. Repeat with 2 more layers of pastry, then top with the finely chopped walnuts. Cut pastry into 3-inch squares with sharp paring knife. Cover the pastry with another sheet of parchment paper and another cookie sheet. Place pastry in hot oven and bake 15 minutes or until golden. Serve warm squares of pastry with ice cream and a drizzle of honey. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 48648,"Carbonara Classica 1 1/2 cups 1/4-inch diced pancetta 5 organic large eggs 1/2 cup grated Parmigiano-Reggiano 1/2 teaspoon fresh cracked black pepper 1/8 teaspoon cayenne pepper 1 pound bucatini 1 cup frozen peas 1 tablespoon kosher salt 1 tablespoon chopped Italian parsley, for garnish Instructions: In a medium saute pan over medium heat, cook the pancetta until tender-crisp. Remove to a paper towel-lined plate and set aside. Reserve the pan with the drippings. Separate 4 of the eggs and set the yolks aside. Discard the 4 whites. Crack the fifth egg and add it to the yolks. In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne. Cook the pasta until al dente. Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings. Reserve about 3/4 cup pasta water to fortify the sauce. Add the egg mixture into the pasta and toss well with tongs for about 1 minute. Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached. Add the parsley and gently combine and place into a serving dish. Garnish with the reserved pancetta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 48649,"Three-Flavor Diner Pie 36 chocolate wafer cookies 3 tablespoons sugar 6 tablespoons unsalted butter, melted
2 ounces white chocolate chips (about 1/3 cup) 1/3 cup creamy peanut butter 4 cups milk 3/4 cup sugar 1/2 cup cornstarch
Kosher salt 6 large egg yolks, beaten 4 ounces miniature semisweet chocolate chips (about 1/2 cup) 1/2 medium banana 1 1/2 cups whipped cream or frozen whipped topping, thawed 2 tablespoons salted roasted peanuts, roughly chopped
2 tablespoons miniature semisweet chocolate chips
Instructions: For the crust: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Set aside 6 of the chocolate wafer cookies, then put the remaining cookies in a food processor with the sugar. Pulse until finely ground with a sandy texture. Add the butter and blend until combined. Press into a 9-inch deep-dish pie dish. Bake, rotating the pie plate halfway through the baking time, until firm, about 15 minutes. Transfer to a cooling rack and allow to cool while you make the pudding. For the pudding: Put the white chocolate chips in a small bowl and the peanut butter in a medium bowl; set aside. Heat 3 1/2 cups of the milk in a large saucepan over medium heat, stirring occasionally, until steaming, 3 to 5 minutes. Whisk together the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and remaining 1/2 cup cold milk. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg and milk mixture into the remaining hot milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Lower to a simmer and cook, whisking constantly, until thickened to a pudding-like consistency, 3 to 4 minutes. Turn off the heat, then transfer 3/4 cup of the pudding to the bowl with the white chocolate chips and 1 1/2 cups to the bowl with the peanut butter. Add the miniature chocolate chips to the saucepan with the remaining pudding. Whisk the puddings separately until melted and smooth. Allow to cool for 10 minutes while you prepare the cookie walls. Cut the half banana in half. Unpeel one of the pieces and cut into 6 slices. Stack 2 slices in the center of the cookie crust. Halve the remaining slices and arrange 5 pieces around the stacked pieces cut-sides in like a flower. Arrange the 3 remaining pieces on top of the banana petals.
Carefully cut the remaining 6 chocolate wafer cookies in half. Dip 4 of the cookie halves almost all the way into the white chocolate pudding (leave just enough of each cookie exposed so you have a spot to hold onto), then arrange the cookies in a square around the bananas rounded-side up. The cookies should touch each other (the pudding will work as glue); if you need to, rearrange the bananas slightly to accommodate the cookies. Dip the remaining 8 cookie halves in the chocolate pudding. Leaving a 1-inch border around the first cookie wall, arrange the cookies rounded-side up in a circle around it, overlapping the cookies ever so slightly so they stand up straight.
Spoon half of the white chocolate pudding into the center of the pie on top of the bananas, spoon half of the peanut butter pudding into the second section of the pie and then spoon half of the chocolate pudding into the outermost section of the pie. If any cookie walls fall over during this process, simply stand the cookies back up and keep filling the pie. (Once all the pudding is in the pie, the cookie walls will stand on their own and help keep the flavors separate.) Use the back of a small spoon or an offset spatula to smooth out the pudding in the pie, then top each section with the other half of the corresponding pudding. The pudding might go slightly above the cookie walls; just smooth it, being careful to keep the different flavors separate. Alternatively, you can transfer the pudding to 3 piping bags or large resealable plastic storage bags and pipe into the pie. Put plastic wrap directly over the pie, pressing on the top slightly so the pie is mostly flat, and refrigerate until fully set, at least 4 hours and up to overnight.
For the toppings: Before serving, unwrap the pie and spoon the whipped topping over the center of the pie, leaving the chocolate pudding showing as a border. Peel and thinly slice the remaining banana piece and decorate the center of the pie with the slices. Create a ring of chopped peanuts around the banana slices, roughly over the peanut butter pudding layer. Sprinkle the mini chocolate chips over the chocolate pudding layer. Slice into 8 pieces and serve immediately.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48650,"Greens 'n' Beans 1/2 cup plus 1 teaspoon extra-virgin olive oil 1 large bunch kale, leaves stripped off stems 1 clove garlic, smashed 1/4 cup whole, skinned almonds 2 cups loosely packed fresh cilantro leaves and soft stems 1/4 teaspoon kosher salt Freshly ground black pepper 2 tablespoons water 1 (15-ounce) can great Northern beans, drained and rinsed Instructions: Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering. Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet - watch out, it will splutter. Toss with tongs and immediately cover and lower the heat. Meanwhile, make the cilantro pesto. In a small food processor, whizz up the garlic, almonds, cilantro, salt, pepper, remaining 1/2 cup olive oil, and water until smooth. Remove the lid and check the kale; the leaves should be tender. Add the beans and cilantro pesto and toss. Taste and adjust seasonings, and then cook another 5 minutes until warmed through. Serve and feel good about all the greens you're eating! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48651,"Sunny's Bacon, Egg and Cheese Slider Casserole 12 savory or sweet dinner rolls, attached at the hip! (I like Hawaiian's here) Cooking spray (optional) 10 strips cooked bacon, chopped 1/4 cup habanero nacho cheese sauce (I like Mrs. Renfro's Ghost Pepper Nacho Cheese Sauce here) 1/2 cup shredded Cheddar and pepper jack blend (regular Monterey Jack is fine), then chopped 12 medium eggs 4 tablespoons salted butter, melted 1 tablespoon everything bagel seasoning 2 tablespoons grated Parmesan Hot sauce, to serve (I like Texas Pete or chipotle flavored Tabasco here) Instructions: Preheat the oven to 350 degrees F. For the rolls: Place the rolls on a nonstick-foil-lined baking sheet or in a baking dish with the sides and bottom coated with cooking spray. With a serrated paring knife, carve out a wide circle on the top of each, cutting down and leaving about 1/2-inch of bread at the bottom. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom.) Get your fingers in there and pull out the plug of bread. Press down the bottom with your fingers, leaving room for your filling. For the filling: Evenly divide the bacon into the recesses in the bread. In a medium bowl, mix the nacho cheese sauce with the Cheddar-jack blend. Divide evenly and spoon or pipe into each recess above the bacon. Crack an egg into each cavity. For the topping: Brush the tops of the rolls with the butter, then sprinkle with the everything bagel seasoning and Parmesan. Bake until the eggs are done and the rolls are golden, 20 to 25 minutes. Allow to cool for a few minutes, then cut apart and serve with a shake of hot sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 48652,"Big Apple Crumb Cheesecake Nonstick cooking spray, for the pan 15 graham crackers (or 2 cups crushed graham cracker crumbs)
3 tablespoons packed light brown sugar
1/4 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
1 1/2 cups all-purpose flour 1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 stick unsalted butter, melted and cooled
1 tart apple, peeled, cored and diced
1 cup granulated sugar 2 tablespoons cornstarch
Pinch kosher salt Three 8-ounce packages cream cheese, at room temperature
1 cup sour cream
3 large eggs plus 1 large egg yolk, at room temperature
2 teaspoons vanilla extract
Store-bought caramel sauce, for serving
Instructions: For the graham crust: Preheat the oven to 350 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray and place on a baking sheet. Add the graham crackers to a food processor and pulse until fine, then add the brown sugar and salt and pulse until well combined. Drizzle in the melted butter and stir until the mixture resembles damp sand. Press the crumbs into the bottom of the prepared springform pan in an even layer. Bake the crust until firm, about 10 minutes, then let cool. For the apple crumb topping: Stir together the flour, brown sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and stir until the mixture resembles wet sand, using your hands to form some clumps. Fold in the diced apple. For the cheesecake filling: Stir together the granulated sugar, cornstarch and salt in a small bowl. Pulse together the cream cheese and sour cream in a food processor until smooth. With the processor running, add the sugar mixture 1/2 cup at a time until the mixture is smooth. Add the eggs and yolk one at a time, pulsing until well combined, then add the vanilla, scraping down the sides of the processor and giving it another pulse to make sure everything is incorporated. Pour the cheesecake filling over the top of the graham cracker crust. Sprinkle the crumb topping over the filling. Bake the cheesecake until it is mostly set but still has a bit of a jiggle in the center, 60 to 70 minutes. Turn off the oven and leave the oven door slightly open for 1 hour. Remove the cheesecake from the oven and allow to cool to room temperature, about another hour, then refrigerate for 1 hour more. Run a paring knife around the outside before unmolding and slicing. Serve drizzled with the caramel sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48653,"Slow Cooker Creamed Corn 8 ears corn on the cob, husked 1 cup whole milk 1 tablespoon granulated sugar One 8-ounce brick cream cheese, cut into 1/2-inch cubes Kosher salt and cracked black pepper 1 stick (1/2 cup) unsalted butter, melted Instructions: Remove the corn off the cobs using a chef's knife and working over a shallow baking dish to catch the kernels. Reserve 4 of the cobs. Combine the corn kernels, milk, sugar and cream cheese in the slow cooker. Nestle the reserved cobs into the corn and sprinkle generously with salt and pepper. Cook on low 4 to 6 hours, stirring at least once during the cooking time. Discard the cobs and stir in the melted butter. Adjust the seasoning with salt and pepper before serving. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 48654,"Pear Cobbler with Cranberry Streusel 4 Bartlett pears 2 tablespoons vanilla extract 1/4 cup brown sugar 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 stick (1/2 cup) unsalted butter, at room temperature 1/2 cup brown sugar 1/2 cup all-purpose flour 1/2 teaspoon kosher salt 2 cups cranberries 1/2 cup whipping cream, beaten to soft peaks Unsalted butter, at room temperature, granulated and sugar, for the baking dish Instructions: Preheat the oven to 350 degrees F. Peel the pears and cut them in 1/2 through the stem end. Use a melon baller to scoop out the cores. Put the pear halves in a large bowl. Sprinkle over the vanilla; toss. Then sprinkle over the brown sugar, flour, cinnamon, and nutmeg and toss to coat the pears with the flavorings. Line the pears up in a buttered, sugared baking dish, rounded sides up. In the same bowl, mash together the butter, brown sugar, flour, and salt with your hands for the topping. Toss in the cranberries. Crumble the topping mixture over the pears in the baking dish and bake until the topping is crunchy and browned and the pears are very tender, 35 to 40 minutes. Serve with whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48655,"Wild Mushroom Risotto 1-ounce dried morel mushrooms 1/2 pound fresh porcini or cremini mushrooms 4 cups chicken stock, preferably homemade 6 tablespoons (3/4 stick) unsalted butter 2 ounces pancetta, diced 1/2 cup chopped shallots (3 shallots) 1 1/2 cups Arborio rice 1/2 cup dry white wine 1/2 teaspoon saffron threads 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2/3 cup freshly grated Parmesan cheese, plus extra for serving Instructions: Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately. Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside. In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 48656,"Lizzie's Cranberry Cocktail 2 cups orange juice 2 cups fresh cranberries
Champagne, chilled, for serving
Frozen cranberries, for serving
Instructions: Bring the orange juice and cranberries to a boil in a large pot until the berries just begin to burst. Strain the juice through a fine mesh sieve and let cool to room temperature. Pour 2 to 3 tablespoons of the juice into each of 4 flutes. Top with the champagne and garnish with frozen cranberries. ","[Chardonnay, Riesling, Sparkling Shiraz]" 48657,"French Macarons 6 large egg whites, at room temperature 1/2 cup white sugar
1/2 teaspoon cream of tartar
Pinch fine salt
2 to 4 drops gel food coloring of your choice 4 cups powdered sugar
2 cups almond flour
1 recipe Bourbon Chocolate Ganache, recipe follows 1 recipe Passion Fruit Caramel, recipe follows 4 ounces dark or semisweet chocolate, chopped 1/2 cup heavy cream
1 tablespoon bourbon
1/2 vanilla bean 1/3 cup heavy cream
1 stick (8 tablespoons) unsalted butter
1 teaspoon kosher salt
1/2 cup seedless passion fruit pulp
1 cup white sugar
1/2 cup brown sugar
Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Beat the egg whites in the bowl of a stand mixer using the whisk attachment until foamy. Then add the white sugar, cream of tartar and salt. Continue to whip the egg whites until stiff peaks form. Then add the food coloring. Sift the powdered sugar and almond flour together in a separate medium bowl. This will make a fine powder mixture to create a smooth top. Fold the flour/sugar mixture into the egg white mixture \u2013 65 to 75 good strokes. Transfer the batter to a piping bag. Pipe out 1-inch rounds on the prepared baking sheet. Tap the pan hard on the counter at least 2 or 3 times to release the air bubbles. This will prevent the tops of your macarons from cracking. Let them sit out for 20 to 30 minutes (or up to an hour if you want). This will allow them time to dry out a bit before hitting the hot oven. They should be \tacky\ to the touch but not stick to your fingertips. This is another important step to assure your macarons develop feet! When they dry out they can't spread out in the oven and are forced to rise up. Bake for 20 minutes. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray. Remove from the oven and let cool for 5 to 10 minutes on the pan before trying to remove. Either make the fillings at this time or store in an air-tight container until ready to use. Spread a little of the ganache or caramel on half the cookies. Sandwich the other half on top. Place the chocolate in a heatproof bowl. Bring the cream to a bare simmer in a medium saucepan over low heat. Pour the hot cream over the chocolate and stir until smooth. Add the bourbon stir to combine. Allow to cool until thickened slightly (the room temperature ganache should be about the consistency of peanut butter). If it's too thick, you can add a little bit more hot cream and stir until smooth. Line a baking sheet with a silicone baking mat. Scrape the beans from the vanilla bean pod and add to a saucepan with the cream, butter and salt. Heat on medium to melt the butter. Turn off the heat and let the vanilla bean seeds steep for 10 minutes. In a separate saucepan, boil the passion fruit pulp until it is reduced by half, stirring occasionally, about 10 minutes. Once the passion fruit is reduced, remove it from the heat and stir in the sugars and vanilla/cream mixture. Put the pan back on medium heat and cook until a candy thermometer reads 252 degrees F. Remove the caramel from the heat and pour onto the prepared baking sheet. Let cool to warm room temperature before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48658,"Sauteed Mushrooms in a Hot Crusty Pita 3 ounces butter 2 portobello mushrooms or 1/2 pound button mushrooms, sliced 1/2 cup heavy cream 4 slices bacon, cooked and crumbled Salt and pepper Packaged pita bread Instructions: Preheat the oven to 350 degrees F. In a large skillet, melt the butter and saute the mushrooms until soft. Add the heavy cream and reduce liquid by half, until a thick consistency. Add the bacon, and season with salt and pepper. To serve, heat the pita bread in the oven. Slit the pita bread down the center, stuff the pitas with the mushroom mixture, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48659,"Raspberry Crumble Bars 1/2 pound (2 sticks) unsalted butter, at room temperature 3/4 cup sugar 1 teaspoon pure vanilla extract 2-1/3 cups all-purpose flour 1/2 teaspoon kosher salt 10 to 12 ounces good raspberry jam, such as Hero 2/3 cup good granola without dried fruit 1/4 cup sliced almonds Confectioners' sugar, for sprinkling Instructions: Preheat the oven to 350 degrees. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla. Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned. Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 48660,"S'mores 1 tablespoon salt 2 cups all-purpose flour 2 cups whole wheat flour 1 tablespoon ground cinnamon 1 tablespoon sugar 4 sticks (1 pound) unsalted butter 1/2 cup cold water 3/4 cup honey 12 ounces semisweet chocolate 12 ounces praline butter, hazelnut butter, or peanut butter 4 tablespoons unsalted butter 1/4 cup heavy cream 1 teaspoon vanilla Marshmallows Instructions: Preheat oven to 350 degrees F. To make the graham cracker dough: In a large bowl, mix in all the dry ingredients. Cut the butter into the flour mixture with a pastry cutter or 2 forks. Then add water and honey, and mix well. Wrap the mixture in plastic and refrigerate for approximately 1 hour. Unwrap the plastic from the mix and roll out onto a floured table. Cut out to desired size and place on a 12 by 12-inch baking sheet. In a small bowl, mix cinnamon and sugar together, sprinkle on top of dough. Bake until golden brown, about 15 minutes. To make the chocolate s'more smear. In a double boiler, melt the chocolate, praline butter, and butter. Stir in heavy cream and vanilla. Place in a serving dish and set aside. In a small cast iron pot with grill bricks and sterno gel, light the pot. Roast marshmallows over the flame. Spread 1 side of the graham crackers with chocolate smear and sandwich the roasted marshmallow between 2 graham crackers. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 48661,"Chickpea Feta Salad over Greens 3 tablespoons olive oil 1/2 teaspoon grated lemon zest, plus 3 tablespoons lemon juice
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
5 cups mixed greens (about 10 ounces)
1 cup grape tomatoes, halved lengthwise
One 15-ounce can chickpeas, drained
2 kirby cucumbers, sliced into half-moons
1 large shallot, chopped
1/2 cup crumbled plain or herbed feta, crumbled
Instructions: Mix together the olive oil, lemon zest and juice and some salt and pepper in a small bowl. In a large bowl, gently toss together the greens, tomatoes, chickpeas, cucumbers, shallot and feta. Toss the dressing with the salad just before serving.
","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 48662,"Coconut Shrimp with Mango Horseradish 1 cup unsweetened shredded coconut 1 1/2 cups panko (Japanese breadcrumbs), slightly crushed 1 cup diced mango, fresh or frozen 1 tablespoon granulated sugar 1 teaspoon Sriracha 1/4 cup horseradish 1 1/2 cups lager beer 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon Cajun spice 1 egg yolk 8 cups vegetable oil 1 cup seasoned all-purpose flour Salt and ground white pepper 2 dozen shrimp, 21 to 25 count, peeled and deveined shrimp, tail on Instructions: For the breading: In a small bowl, blend the coconut and panko and hold at room temperature until breading.
For the sauce: In a medium saucepan over medium-high heat, cook the mangos with 1/4 cup cold water and the sugar until the mangos have started to break down, stirring throughout. This should take 10 to 12 minutes. Next, add the Sriracha and continue to cook for 5 minutes. Remove from the heat and puree in a food processor or blender. Then add the horseradish. Serve or hold.
For the beer batter: In a medium mixing bowl, blend the lager, flour, baking powder, Cajun spice and egg yolk with a whisk; the batter should be thick like pancake batter consistency. If additional flour or liquid is needed, add and whisk again and hold cold until breading.
For the shrimp: Heat the oil in a deep-fryer to 325 degrees F. Season the flour with salt and pepper. Lightly coat the shrimp, excluding the tails, with the seasoned flour, then dip in the beer batter. Evenly coat with the coconut breading, and repeat the process until all the shrimp have been dressed.
Carefully place the shrimp in the fryer and cook until golden brown. Repeat the process until all the shrimp have been cooked. Serve with the mango sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48663,"Tuna and Vegetable Salad 8 ribs celery from the heart with leafy tops, chopped 6 plum tomatoes, chopped One 15-ounce can chick peas, drained 1 medium onion, chopped A handful flat-leaf parsley leaves, coarsely chopped 1/2 cup pitted black olives, coarsely chopped Two 6-ounce cans Italian tuna, drained 2 lemons 1/3 cup olive oil Salt and freshly ground black pepper Instructions: In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 48664,"Polenta Vegetable \Lasagna
EVOO 4 cloves garlic, finely chopped 2 carrots, chopped 2 ribs celery, finely chopped 1 onion, finely chopped Kosher salt and freshly ground pepper 2 bay leaves 2 tablespoons finely chopped fresh thyme 1 cup dry white wine 2 tablespoons tomato paste One 28 to 32-ounce can Italian San Marzano tomatoes, crushed A few leaves fresh basil, torn 3 tablespoons butter 3 rounded tablespoons flour 2 cups milk Kosher salt and freshly ground pepper Freshly grated nutmeg 1 box frozen spinach, defrosted 1 1/2 cups fresh ricotta 2 cups whole milk 6 cups chicken stock, vegetable stock or water 2 1/2 cups quick-cooking polenta 1/2 teaspoon fennel pollen or ground fennel, optional Kosher salt and freshly ground pepper 1 cup grated Parmigiano-Reggiano 4 tablespoons butter, plus some for greasing casserole 2 cups shredded provolone Instructions: For the red sauce: Place a rack in the center of the oven. Heat some EVOO in a medium Dutch oven or saucepot over medium-high heat. Add the garlic, carrots, celery and onions to the pot. Sprinkle with salt and pepper, add the bay and thyme and cook to soften, 5 to 6 minutes. Next, stir in the wine and tomato paste. Add the tomatoes and crush with a potato masher or wooden spoon. Bring the sauce to a bubble and reduce the heat to a simmer and thicken, 15 minutes. Preheat the broiler. For the bechamel and ricotta: Melt the butter in a saucepot over medium heat and whisk in the flour for 1 minute. Then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg. Thicken the sauce and keep warm over low heat. Drain the spinach well and separate into small pieces. Mix together the fresh ricotta and spinach in a small bowl. For the polenta: Bring the milk and chicken stock to a low boil. Add the polenta and season with the fennel, if using, salt and pepper. Whisk the polenta to mass, 3 minutes. Finish the polenta by stirring in 1/2 of the Parmigiano-Reggiano and the butter. Butter a casserole dish. Add half of the red sauce, and top with half of the polenta. Pour the bechamel sauce over the polenta and dot with the ricotta cheese and spinach. Top the bechamel layer with the remainder of the polenta. Top the polenta with more red sauce and the remaining Parmigiano-Reggiano and provolone. Reserve remaining red sauce, if any, to serve on the side. Broil to set and brown, 5 minutes. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 48665,"Sauteed Spinach 1 pound fresh spinach 3 tablespoons olive oil 4 cloves garlic, minced 1/2 teaspoon red chili flakes 2 tablespoons freshly squeezed lemon juice 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Bring a large pot of water to a boil. Add spinach and stir for 30 seconds. Strain in a colander. Squeeze out excess water. Reserve spinach. In a saute pan over medium-high heat add olive oil. Add garlic and chili and cook for approximately 2 minutes, or until garlic just begins to brown. Add spinach and saute for 2 minutes. Add lemon juice, salt and pepper. Toss and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 48666,"Grilled Crispy Duck Stuffed with Apples and Onions 1 duck, 4 to 5 pounds 1 tablespoon sea salt or kosher salt 2 crisp tart apples, such as Granny Smith, unpeeled 3 yellow onions, peeled Instructions: Cut apples and onions into quarters. Remove seeds from apples and set aside. Rinse duck with cold water and pat dry. Discard giblets and organ meats. Trim all loose fat from the inner cavity. Stuff cavity with apples and onions. Sprinkle duck liberally with salt and pierce skin in several places with a fork. Place the duck, breast side up, in a roast holder (which is placed in a drip pan for gas grill) in the center of the cooking grate. Cook 1 1/2 to 2 hours, piercing the underside of the duck every 30 minutes to remove excess fat. When the duck juices run clear, and the internal temperature is 170 to 180 degrees F, remove from grill and let rest for 15 minutes. Remove apples and onions from duck cavity and place on cooking grate to crisp. Serve duck with the grilled apples and onions while still warm. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 48667,"Loco Moco 2 cups long grain rice 3 1/2 cups low-sodium chicken broth 1 pound ground beef (80/20 blend) 1/4 cup diced Maui onion Kosher salt and freshly cracked black pepper Canola oil 1 tablespoon unsalted butter 1/4 cup roughly chopped cremini mushrooms 1/4 cup diced Maui onion 1 1/2 cups low-sodium beef broth 1 teaspoon Worcestershire sauce 1 tablespoon cornstarch Canola oil 4 large eggs 2 to 3 tablespoons chopped fresh flat-leaf parsley, for garnish, optional 1/4 cup seeded and diced Roma tomato, for garnish, optional Instructions: For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use. For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside. Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm. For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes. In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use. For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.) To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48668,"Crab and Avocado \Sandwiches\ with Mango Coulis 2 cups canola oil 1/2 pound Maine or Dungeness crabmeat 3 tablespoons red onion, finely chopped 2 tablespoons scallions, thinly slices 1 1/2 tablespoon red bell pepper, finely diced 1/4 cup mayonnaise or aioli 1 tablespoon Tabasco 1 1/4 cup breadcrumbs, divided (preferably Panko) 2 Tbs cup lemon juice 1 1/2 tablespoon Worcestershire 1 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 beaten egg 2 mangos 2 cups water 1 teaspoon confectioner sugar Instructions: In a 10 inch saute pan, heat 1 cup canola oil on high heat. Test readiness with a piece of bread. Turn heat to medium. Check temperature with thermometer - it should read 375 degrees F. In a medium mixing bowl, combine crab, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the breadcrumbs, lemon juice and Worcestershire sauce. Mix until fully incorporated. Make 3 ounce cakes and dredge in the flour, then egg and the remaining breadcrumbs. Lay the cakes in the oil and pan-fry for 5 to 6 minutes. Remove and place on a paper towel and season with salt in a mixing bowl. In a medium mixing bowl, combine all ingredients. Mix well and refrigerate until ready to use. In a blender combine ingredients and mix until smooth. Refrigerate until ready to use. To serve crab cakes, spoon puree onto the plate in a small pool. Slice the cake in half and lay the bottom portion in the puree. Spoon avocado salsa on top and place the top of the cake on the avocado like a sandwich. Top with a small amount of avocado and garnish with cilantro leaf. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 48669,"Kicked-Up Cuban Salad 2 avocados, chopped 1 head romaine lettuce, chopped
1 small red onion, sliced into rings
1 small jalapeno, seeded and diced
1 pineapple, chopped
1/2 cup olive oil 1/4 cup lemon juice
2 tablespoons honey
1/4 teaspoon ground cumin
Pinch cayenne
Pinch salt
Instructions: For the salad: Add the avocado, lettuce, red onion, jalapeno and pineapple to a large bowl. For the dressing: Whisk together the olive oil, lemon juice, honey, cumin, cayenne and salt in a small bowl. Pour some of the dressing over the salad and toss, adding more if desired. Reserve any extra dressing for later use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 48670,"Cheese Omelet With Roasted Tomatoes and Onions 3 tablespoons extra-virgin olive oil 4 plum tomatoes, trimmed and halved crosswise 1 small white onion, sliced into 4 rounds Kosher salt and freshly ground pepper 1 cup panko (Japanese breadcrumbs) or plain breadcrumbs 10 large eggs 2 tablespoons milk 4 tablespoons mixed chopped herbs (such as parsley and dill) and/or scallions 4 teaspoons unsalted butter 4 ounces shredded gruyere or Swiss cheese (about 1 cup) Instructions: Preheat the oven to 450 degrees F. Brush a baking dish with 1 tablespoon olive oil. Season the tomatoes and onion rounds with salt and pepper and add to the dish, cut-side up. Mix the remaining 2 tablespoons olive oil with the panko and sprinkle over the tomatoes and onion. Bake until tender and golden brown, 15 to 20 minutes. Whisk the eggs, milk and herbs in a bowl; season with salt and pepper. Heat a small nonstick skillet over medium-high heat. Add 1 teaspoon butter, swirling to coat. When the foam subsides, add one-quarter of the egg mixture. Cook 10 seconds, then move a rubber spatula around the edge of the pan until the mixture is just set, about 1 minute. Scatter one-quarter of the cheese down the center, then fold the omelet in half. Cook about 30 more seconds, or to desired doneness. Transfer to a plate. Repeat to make 3 more omelets. Serve with the roasted tomatoes and onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 48671,"Yukon Gold and Green cl Hash 1 head garlic Salt and freshly ground pepper Olive oil
1 poblano pepper 1 large Yukon gold potato, peeled and cut into 1/2-inch dice 1 tablespoon butter 1 tablespoon canola oil 1 shallot, peeled and cut into small dice 1 tablespoon diced piquillo peppers 2 tablespoons chopped fresh cilantro Instructions: Preheat the oven to 350 degrees F. Cut the top third of the garlic off and discard. Place the garlic head into a piece of foil and sprinkle with salt and pepper. Add some olive oil and enclose in the foil. Put into the oven and roast until golden and tender, 30 to 35 minutes.
Increase the oven to 375 degrees F. Place the poblano on a sheet pan and into the oven. Roast, about 25 minutes. Remove the poblano from the oven and place into a bowl. Cover with plastic wrap and allow to steam, about 10 minutes. Peel, stem, seed and dice the poblano. Set aside. Place the diced potatoes into a pot and cover with water. Season the water with salt and turn the heat to medium-high. Cook until tender, and then drain.
To a cast-iron pan over medium-high heat, add the butter, canola oil and shallots. Allow the shallots to sweat, 2 to 3 minutes. Add the drained potatoes in one layer and allow them to crust and brown, about 5 minutes. Add the poblano and piquillo peppers. Smash 2 of the roasted garlic cloves and toss to combine. Add the cilantro and toss to combine. Taste and season if necessary. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 48672,"Corn Pudding 3 eggs 2 cups whipping cream 3 teaspoons sugar 1/2 teaspoon salt Pinch nutmeg 2 ears corn, roasted and removed from cob Instructions: Preheat oven to 350 degrees F Combine eggs and cream in a bowl and whisk. Add sugar, salt and nutmeg and whisk again. Grease 4 (6-ounce) souffle dishes and fill 1/2 full with corn. Fill dishes with cream mixture. Place filled dishes on sheet pan and bake for 20 to 25 minutes. ","[Chardonnay, Riesling, Chenin Blanc]" 48673,"Traditional Southern Biscuits 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 2 tablespoons butter, cold 1/2 cup solid vegetable shortening, cold 1 cup milk Instructions: Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky. Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining tablespoon of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 48674,"Pocket Pastries with Raspberry Jam Two 15-ounce packages refrigerated pie crusts, such as Pillsbury 1/4 cup White Chocolate Pistachio Butter, recipe follows 3 to 4 tablespoons raspberry jam, plus 1/4 cup for the glaze
1 large egg
1 cup confectioners' sugar
Sprinkles, for decorating 1 cup roasted unsalted pistachios 1/2 cup white chocolate chips
1 tablespoon granulated sugar
1/8 teaspoon kosher salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Spread one package of pie crusts out flat and cut out ten 3-inch squares. (If you're short a square or two, roll out the scraps and cut out more squares.) Spread each square with a healthy blob of White Chocolate Pistachio Butter. Using a spoon, make a divot in the center of the pistachio butter, then fill each divot with about a teaspoon of raspberry jam. Beat the egg with a splash of water and brush the edges of the crusts with egg wash. Spread out the second package of pie crusts and cut out another ten 3-inch squares. Place these squares on top of the first and crimp the edges with a fork (seal them well!). Poke the tops of the pocket pastries a few times with a fork and bake until slightly browned, 20 to 25 minutes. Let cool. Press the remaining 1/4 cup jam through a strainer to remove the seeds. Gradually whisk the confectioners' sugar into the strained jam until you reach the desired consistency. Spread the glaze on the cooled tarts, top with sprinkles and enjoy! In a food processor, combine the pistachios, white chocolate chips, granulated sugar, salt, almond extract and vanilla. Process until very creamy and spreadable, stopping occasionally to scrape the sides of the bowl, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 48675,"Chocolate-Hazelnut Coffee Cake with Hazelnut-Cornflake Crumbs 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1/2 cup lightly crushed cornflakes 1/2 cup finely chopped hazelnuts 1 teaspoon ground cinnamon Pinch fine salt 5 tablespoons unsalted butter, at room temperature 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1 cup sour cream 2/3 cup chocolate-hazelnut spread, such as Nutella Confectioners' sugar for dusting Instructions: Combine the flour, brown sugar, cornflakes, hazelnuts, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the chocolate-hazelnut spread on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely. When the cake is cool, dust with confectioners? sugar. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]

" 48676,"Hard Candy Ornaments Nonstick cooking spray Hard candy (recommended: different colored candies) Instructions: Preheat oven to 350 degrees F. Place desired shaped cookie cutters onto a cookie tray lined with parchment paper. Spray the inside of the cutters with a nonstick spray. Place 3 to 8 hard candies (it varies with cutter sizes) inside the cookie cutter. Place a small cake decorating tip inside the cutters. This will allow you to have a hole for your ribbon when decorating. Place in oven for 6 minutes. Allow to cool. When cooled, crack the overflowing candy around the cutter. Being very gentle, pop out the candy. Place ribbons in holes and decorate. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 48677,"Marinated Salmon with Sweet Potatoes and Red Pepper Salsa 2 thumb-sized piece of ginger, peeled and finely grated 1 lemon and 2 limes, zested 1 bottle soy sauce A dash mirin 1 medium salmon fillet, about 2 1/2 pounds (1.1 kilograms), descaled and pinboned with the skin left on 9 sweet potatoes, scrubbed and pierced Sea salt 1 red pepper, deseeded and finely chopped 2 green chillies, deseeded and finely chopped 1/2 a lemon and 1/2 a lime, juiced 1 small bunch fresh mint, chopped Instructions: To make the marinade you need to mix together the ginger, lemon and lime zest, soy sauce, and mirin. Pour this into a large plastic sandwich bag, place the salmon fillet into the bag, scrunch it all together and then tie a knot in the top. Place in the refrigerator to chill for 1 1/2 hours Preheat the oven to at 375 degrees F (190 degrees C /Gas 5) Place the sweet potatoes on a roasting tray and sprinkle with salt. Bake in the oven for about 1 hour. Now make your pepper salsa by mixing your red peppers and chillies with the lemon and lime juice, olive oil, and mint. After a couple of hours remove the salmon from the marinade. Get a griddle pan hot then place the salmon skin side down on it for a couple of minutes. Then finish off in the oven OR bake for 10 minutes in the griddle. Serve the salmon with the salsa and the baked potatoes. Twice as much olive oil to the juices . ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 48678,"Grilled Slow-Cooked BBQ Ribs 2 racks baby back ribs (1 1/2 to 2 pounds per rack) 3 tablespoons steak seasoning, such as Montreal steak seasoning
12 ounces beer 2 cups barbecue sauce Instructions: Preheat a grill for cooking over low heat. Remove the membrane from the bone sides of the ribs. Rub both sides of the ribs with the steak seasoning.
Lay 1 rack of the ribs over a large sheet of aluminum foil. Fold up the sides and pour in half of the beer. Seal the foil, leaving enough room for the packet to fill with steam as it cooks. Repeat with the remaining ribs and beer. Arrange the foil packets on the grill and cook until the meat is tender, about 1 hour 30 minutes.
Remove the packets from the heat (leave the grill on) and let cool for 5 minutes. Pour about 1/2 cup total of the juices from the foil packets into a small saucepan and stir in the barbecue sauce. Warm the saucepan on the grill.
Cut the cooked ribs into portions and reheat on the grill until hot and well-browned on both sides, brushing with the barbecue sauce mixture as they cook. Serve the ribs with the remaining sauce on the side. ","[Zinfandel, Syrah, Merlot, Malbec]" 48679,"Meringue Nests 4 large egg whites, at room temperature 1/2 teaspoon cream of tartar 1/4 teaspoon salt 2 1/4 cups confectioners' sugar 8 ounces marscarpone 1/4 cup confectioners' sugar 1 cup cold heavy cream Sugar pearls or sprinkles, for topping Instructions: Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes. Transfer the meringue to a pastry bag fitted with a large round tip. Pipe eight 3-inch disks on the baking sheets, then pipe around the edge of the disks to create 2-inch-high sides. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week. For the filling, whisk the mascarpone with the confectioners' sugar, then whisk in the heavy cream until soft peaks form. Spoon into the meringue nests; top with sugar pearls. ","[Champagne, Prosecco, Cava, Sparkling Shiraz]" 48680,"Rhode Island Clam Chowder 24 quahog clams (about 8 pounds), scrubbed 5 ounces slab bacon, cut into 1/2-inch pieces 2 tablespoons unsalted butter 1 small onion, diced 2 stalks celery, thinly sliced 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch cubes 1 teaspoon Worcestershire sauce
Freshly ground white pepper Chopped fresh parsley, for topping (optional) Instructions: Rinse the clams several times under cold running water. Transfer to a large pot and add 3 1/2 cups water. Bring to a simmer over medium heat, then cover and cook until the clams open, about 8 minutes. Remove the clams with a slotted spoon and transfer to a deep bowl as they open; cover with plastic wrap so they don't dry out. Strain the broth through a fine-mesh sieve into a large bowl. Wipe out the pot, then pour the strained broth back into the pot.
Meanwhile, put the bacon in a large skillet and cover with about 2 inches of water. Bring to a simmer over medium heat and cook 10 minutes; drain, then return the bacon to the skillet. Add 1 tablespoon butter and cook until the bacon starts to brown, about 5 minutes. Transfer the bacon to the pot with the broth. Wipe out the skillet. Add the remaining 1 tablespoon butter, the onion and celery to the skillet and cook over medium heat until the onion is translucent, about 6 minutes. Add the onion and celery mixture to the broth along with the potatoes. Bring to a simmer over medium heat and cook until the potatoes are tender, 10 to 12 minutes. Remove from the heat. Stir in the Worcestershire sauce and 1/2 teaspoon white pepper.
While the potatoes are cooking, remove the clams from their shells and roughly chop.
Add the clams to the soup and cook until heated through, about 1 minute. Ladle the soup into bowls and top with chopped parsley. Per serving: Calories: 434; Total Fat: 23 grams; Saturated Fat: 9 grams; Protein: 21 grams; Total carbohydrates: 37 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 65 milligrams; Sodium: 858 milligrams
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 48681,"Queso Cornbread Lava Cakes 6 ounces processed cheese, such as Velveeta, at room temperature 2 ounces cream cheese, at room temperature 2 tablespoons unsalted butter, at room temperature, plus more for serving 2 canned chipotles in adobo
Nonstick cooking spray, for the ramekins 1 cup all-purpose flour, plus more for dusting (see Cook's Note) 1/2 cup white cornmeal 1 teaspoon sugar 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 3/4 cup milk 1/4 cup vegetable oil 1 large egg Instructions: Combine the cheese, cream cheese, butter and chipotles in a large bowl and beat with an electric mixer until smooth. Scoop the cheese mixture into 4 balls on a baking sheet using a medium ice cream scoop. Freeze until hard, about 1 hour. Preheat the oven to 400 degrees F. Spray 4 tall 8-ounce ramekins (ours were 2 inches tall on the outside and 3 1/2 inches wide) with nonstick cooking spray and dust lightly with flour.
Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk together the milk, oil and egg in a small bowl. Whisk the wet ingredients into the dry until smooth.
Put 2 tablespoons of the batter into each prepared ramekin to coat the bottom. Put one cheese scoop in the middle of the batter in each ramekin, making sure there is a 1/4-inch border all the way around the cheese mixture (you do not want it to touch the sides). Divide the remaining batter among the ramekins and place on a baking sheet. Bake until puffed and slightly golden around the edges, about 25 minutes. Let cool 5 minutes. Invert onto a plate, top with a pat of butter and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 48682,"Baked Angel Hair with Eggplant 1/3 cup plus 1/4 cup extra-virgin olive oil 4 to 6 Japanese eggplants (about 2 pounds total), cut into 1-inch cubes Salt and freshly ground black pepper 1 tablespoon minced garlic 1 pound mild Italian turkey sausage, casings removed 1/3 cup dry red wine 3 cups marinara sauce 1 teaspoon dried crushed red pepper flakes 8 ounces angel hair pasta 1 pound mozzarella, diced 1 cup freshly grated Parmesan 1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed Instructions: Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic. Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine. Preheat the oven to 375 degrees F. Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape. Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve. ","[Chardonnay, Barbera, Tempranillo, Garnacha]" 48683,"Partridges with Cabbage 1 medium cabbage, shredded 2 ounces butter, lard, or bacon fat 1 partridge per person Salt Black pepper, freshly ground 1/4 teaspoon paprika Juniper berries 1/2 pint double cream Instructions: Parboil the shredded cabbage in salted water for 10 minutes. Drain well. In a heavy pan melt the fat and brown the partridges on all sides. Add the cabbage, season with salt and pepper, and add the paprika and a few juniper berries. Cover and cook for 20 minutes. Add the cream, mix well and adjust the seasoning. Cover and cook for a further 10 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 48684,"Sunny's Double-Decker Blackened Honey Chicken and Accordion Sweet Potatoes 1 tablespoon ground cumin 1 tablespoon hot Hungarian paprika
1 tablespoon ground white pepper
1 tablespoon dried thyme
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 whole chicken, butterflied, skin on, rib bones left in, at room temperature 1 stick (8 tablespoons) salted butter, melted 1/4 cup honey
1 stick (8 tablespoons) unsalted butter, melted 6 to 8 medium sweet potatoes, peeled and sliced paper-thin on a mandoline 4 cloves garlic, thinly sliced
1 red onion, sliced paper-thin on a mandoline 1/4 teaspoon red cl flakes
Kosher salt
1/4 cup Mexican crema
1/4 cup chopped fresh parsley Instructions: For the chicken and rub: In a medium bowl, mix the cumin, paprika, white pepper, thyme, onion powder, garlic powder and salt. In a large bowl, add the chicken and pour the butter over it, massaging the butter into the skin and the cavity of the chicken. Generously coat the chicken with the rub and allow to rest for 30 minutes. For the potatoes. Brush the bottom and sides of a large cast-iron pan with melted butter and set the remaining butter aside. Arrange the potato slices upright in a spiral around the pan (not flat like a gratin). Between every 8 to 10 slices, tuck in some garlic and randomly tuck in the red onion slices as well. Once done, brush the remaining butter over the entire dish and sprinkle with the red cl flakes and some salt. Cover tightly with aluminum foil or a lid. Preheat the grill until extremely hot. Put the chicken skin-side down on the grill over indirect heat. Immediately top the chicken with the cast-iron pan of potatoes and press down. Close the grill and cook the chicken and potatoes for 20 to 25 minutes. Uncover the potatoes, move the pan off the chicken and place it over indirect heat. Flip the chicken so it's skin-side up, place back over indirect heat as well and cook until a meat thermometer registers around 160 degrees F, 15 to 20 minutes more, drizzling the chicken with the honey about 5 minutes before it's done. Set the chicken aside and gently tent with aluminum foil. Poke the potatoes with a fork and, if not tender, cook 5 to 10 minutes more with the grill closed. When ready to serve, drizzle the crema over the potatoes and sprinkle with the parsley. Serve with the chicken cut into parts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 48685,"Cream Filled Devil's Food Cupcakes 1 1/4 cups cake flour 1/2 cup Dutch processed unsweetened cocoa powder 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs 1/2 cup buttermilk 1 teaspoon vanilla extract 1/2 cup strong, hot coffee 1/2 cup unsalted butter, at room temperature 1 cup creamy peanut butter 1 1/4 cups sifted confectioners' sugar 4 ounces semisweet chocolate, coarsely chopped 1/2 cup heavy cream 1 cup roasted peanuts, chopped Instructions: Set rack in the middle of oven and preheat to 325 degrees F. Line a 12 slot muffin pan with large paper or foil cupcake liners. Sift the flour, cocoa, baking soda, baking powder and salt together 3 times. In the bowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds until combined. Add the eggs 1 at a time beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes longer. With the mixer at its lowest speed, beat in 1/3 the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the sections of the muffin tin 1/2 full and bake for 15 minutes or until the centers spring back when lightly pressed. Set pan on a rack to cool. Peanut Butter Buttercream Filling: Beat the butter and peanut butter at medium speed in a mixing bowl until blended. Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 minutes until smooth and fluffy. Fill a pastry bag fitted with a medium, plain tip with filling. Insert tip into each cooled cupcake and squeeze approximately 3 tablespoons of filling into each cupcake. Ganache Frosting: Place chocolate in a medium bowl. Bring the cream to a scald in a small saucepan. Pour cream over chocolate and let sit 1 minute, then whisk until smooth. Let sit for 10 minutes until thick, but still pourable. Dunk the top half of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48686,"Beef Stroganoff 12 ounces egg noodles 2 tablespoons salted butter
2 tablespoons olive oil 1 pound sirloin steak, cut into small cubes
Salt and freshly ground black pepper
8 ounces cremini mushroom caps, halved
2 carrots, finely chopped
1/2 onion, finely chopped
1/2 cup brandy
2 1/4 cups beef stock
2 tablespoons cornstarch
1/4 cup sour cream
1 heaping teaspoon Dijon mustard
Chopped fresh parsley, for serving Instructions: For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside. For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch. Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onions until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens. Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper. To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter. Serve the stroganoff with the noodles, and sprinkle with the parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 48687,"Rum Raisin Rice Pudding 3/4 cup raisins 2 tablespoons dark rum 3/4 cup white basmati rice 1/2 teaspoon kosher salt 5 cups half-and-half, divided 1/2 cup sugar 1 extra-large egg, beaten 1 1/2 teaspoons pure vanilla extract Instructions: In a small bowl, combine the raisins and rum. Set aside. Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.) Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled. ","[Chardonnay, Moscato, Vinho Verde, Cava]" 48688,"Cuban Sandwich 4 tablespoons unsalted butter Two 12- to 14-inch French baguettes, cut in half lengthwise 4 tablespoons Dijon or stone-ground mustard 1 pound pulled pork, plain (not glazed or barbeque) 10 to 12 pickle slices 8 to 10 ounces ham, sliced 8 slices Swiss cheese 2 tablespoons grapeseed oil Instructions: To prepare the Cuban, butter the top and bottom interior side of each baguette and place in a skillet over medium heat to brown and crisp the bread. Once browned, remove the baguettes from the skillet and begin to layer each sandwich with 1 tablespoon mustard, 4 ounces pulled pork, 2 slices pickle, 2 to 3 ounces ham and 2 slices Swiss cheese. After stacking the sandwiches, return the skillet to the stove over medium heat and warm with the oil. Add the sandwiches in batches and weigh down with a heavy skillet. Grill until crisp on the exterior, 1 to 2 minutes. Then flip and repeat the process on the second side. Once cooked on both sides, remove and repeat with the remaining sandwiches, then serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 48689,"Vanilla Butter Cream 1 pound sugar 3 1/4 ounces regular corn syrup 1 teaspoon vanilla 3 1/4 ounces water 3 1/4 ounces butter 1 1/2 ounces flour Melted chocolate, for dipping Instructions: Cook the sugar, corn syrup, vanilla, and water in a saucepan over medium heat to 245 degrees F. At 235 degrees F wash down the side of the pan with a brush soaked in water to remove sugar crystals. Pour the cooked batch into a mixing bowl and let it cool to 110 degrees F. If sugar crystals form on top of the batch as it is cooling, sprinkle the sugar crystals lightly with water to dissolve. Melt the butter. When the sugar mixture reaches 110 degrees F, start the mixer on slow speed and add the flour and butter. Continue mixing until batch becomes semi-firm. Pour batch onto a table (previously sprinkled with flour). Dip hands into flour and knead batch until it is soft and creamy. Take small sections of the batch and roll it into a 1-inch diameter tube. Cut the tube with a butter knife into bite size pieces. Roll each piece and place on waxed paper. Keep at room temperature (65 to 75 degrees F) for 4 to 24 hours. Coat the pieces with chocolate. The coated vanilla butter creams may be eaten after another 24 hours. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 48690,"Sable Cookies 1 cup butter 1 cup granulated sugar 1/4 teaspoon salt 2 eggs 3 1/2 cups flour 3/4 teaspoon baking powder Flour, for dusting Decorations, method follows White chocolate snaps Powdered food color, red and black Instructions: Preheat oven to 375 degrees F. Line baking sheet with parchment. In mixer cream together butter, sugar and salt. Add the eggs and blend well. In a large mixing bowl, sift together flour and baking powder. Add the flour mixture all at once to the butter mixture and stir until just blended. Turn the dough onto a lightly floured pan and pat it out to 3/4 inch to 1-inch thick. Cover with plastic wrap and chill thoroughly. Using dough in small amounts, roll cookie dough onto a floured work surface. Roll dough to desired thickness. Cut cookies with a heart shaped cookie cutter. Place cookies on prepared baking sheet about 2-inches apart. These cookies do not spread. Bake for 12 to 18 minutes depending on size. Cool on baking sheet. Melt white chocolate snaps, divide melted chocolate into thirds. Place black food coloring in 1/3, red in another 1/3, leaving 1 without food coloring. Take cookie and dip in white chocolate for a base. Place black and red chocolate into separate pastry bags. Design a heart on cookie with red white chocolate and pipe \I Love New York\ on cookies with black chocolate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48691,"Uncle Vincent's Christmas Eve Baccala 4 pounds dried salt cod, cut into 3-inch pieces, soaked 8 to 10 all-purpose potatoes, peeled and quartered 1 cup fine quality olive oil 1 bunch celery, trimmed, well washed, and cut into 3-inch pieces 1 large onion, chopped 2 cups Gaeta olives, pitted Four 28-ounce cans hand crushed San Marzano plum tomatoes, with juice 12 cups chicken broth Salt, to taste Instructions: Soak the cod in cold water to cover in a cool spot or refrigerator for at least 24 hours or up to 3 days, changing the water frequently. After 24 hours, break off a tiny piece of fish and taste for saltiness. If fish is still quite salty, continue soaking until water is very clear and fish is almost sweet in taste. Place potatoes in cold water to cover. Bring to a boil over high heat and cook for about 15 minutes or until potatoes are almost cooked through. Drain. Heat oil in a large, heavy bottomed casserole over medium heat. Add the celery and saute for about 5 minutes, then add the onion and saute until vegetables begin to get soft. Add the olives and saute for an additional minute. Stir in the tomatoes and their juice. Bring to a boil. Lower heat and simmer for 10 minutes. Stir in broth and return to simmer. Stir in the potatoes and the soaked baccala and simmer for about 10 minutes or until the potatoes are cooked and the baccala flakes when poked with a fork. Taste and, if necessary, add salt. Serve hot. ","[Chianti, Rioja, Tempranillo, Garnacha]" 48692,"Grilled Cauliflower with Bacon and Brie 8 ounces applewood-smoked bacon, diced 1/4 cup all-purpose flour
2 cups whole milk
8 ounces Brie cheese, cubed
2 teaspoons kosher salt
3 to 4 grates fresh nutmeg
Canola oil, to oil grill 1 large head cauliflower, core removed, cut into 1 1/2-inch florets
1 tablespoon olive oil
4 to 5 turns freshly ground black pepper
1 tablespoon chopped flat-leaf parsley
Instructions: In a medium saute pan over medium-high heat, cook the bacon until the fat has rendered and the bacon is crispy, 7 to 8 minutes. Using a slotted spoon, remove the bacon from the pan and place on a paper towel-lined plate. Reduce heat to medium, then add the flour to the fat in the pan and whisk until smooth. Cook, stirring often, until nutty and fragrant, 3 to 4 minutes. Pour in the milk in a slow steady stream while whisking constantly. Whisk until smooth. Bring to a boil, then reduce heat and simmer 7 to 8 minutes. Stir in the Brie, 1 teaspoon of the salt and the nutmeg, stirring until the Brie is melted. Add 3/4 of the bacon and stir to combine. Remove from the heat and keep warm while you prepare the cauliflower. Preheat a grill to medium high and wipe down the grates with a towel dipped in canola oil to clean and create a nonstick surface. Drizzle the cauliflower florets with olive oil and season with the remaining 1 teaspoon salt and the pepper. Grill cauliflower until it is caramelized and charred on all sides, 7 to 8 minutes. Remove from the grill and place on a large platter. While still hot, spoon the bacon and Brie mixture over the top. Garnish with the remaining crispy bacon and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 48693,"Ranchero Rice 3 tablespoons olive oil 1 red or yellow onion, chopped 1 andouille or linguica sausage, diced 1/2 teaspoon dried thyme 3/4 pound romano beans or green beans, cut into 1-inch lengths 1 cup short-grain rice, such as Arborio, Valenciana, or California short-grain 1 (14 ounces) can chopped tomatoes, with their juice 1 cup water Pinch saffron Instructions: In a wide frying pan or saute pan over high heat, warm oil and add onion and sausage; cook, stirring, until onion is soft, about 5 minutes. Add thyme, beans, and rice and stir until well-coated with oil. Stir in tomatoes and water and bring to a boil; add saffron and mix well. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 20 minutes. ","[Chardonnay, Tempranillo, Garnacha, Vermentino]" 48694,"Crisp Potato Slices with Caviar 2 Idaho potatoes, sliced very thin 2 tablespoons olive oil 1 cup of soft goat cheese 1/4 cup of sour cream Salt Freshly ground black pepper 1/2 cup red pepper brunoise Caviar Instructions: Preheat the oven to 350 degrees. Slice the potatoes 1/8 of an inch thick. Toss the potato slices with the olive oil. Lay the potato slices on a baking sheet. Bake for 10 minutes, or until the potato slices are crisp. Remove the potatoes from the oven and allow to cool. In a small bowl, combine the goat cheese and the sour cream. Season with salt and pepper. Using a pastry bag, pipe small rosettes of the goat cheese mixture onto the potato slices. Sprinkle with a few red pepper brunoise. Place some caviar on top of the goat cheese rosette. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48695,"Smoked Salmon Claudine 10 ounces smoked salmon slices 6 ounces smoked salmon 6 ounces smoked trout 10 ounces heavy cream 1 gelatin leaf 1 tablespoon tomato puree Worcestershire as needed Tabasco sauce as needed Lemon juice to taste Salt and pepper as needed 6 ounces Swedish Mustard Dressing 10 ounce marinated cucumber relish 20 wedges of hard boiled egg 20 slices of plum tomato 10 wedges of lemon 1 head of Bibb lettuce leaves 10 sprigs of dill 2 ounces capers Instructions: Pass salmon and trout through the finest blade of the meat grinder. Put in the food processor and while it's running add the heavy cream slowly Soak the gelatin leaves in cold water strain, and heat lightly to liquefy. Then slowly add to the mousse. Season with the rest of the ingredients. Then pipe the mousse into the pre-prepared molds lined with smoked salmon slices. Fold over edges of sliced smoked salmon to make an envelope. Serve with garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 48696,"Fire & Ice Tuna 1 red bell pepper, finely diced 1 small jalape?o, finely diced
1/2 small red onion, finely diced
Four 6- to 8-ounce sushi grade tuna fillets, diced into 1/2-inch cubes
Parsley Oil, recipe follows 2 teaspoons black and white sesame seeds 1 tablespoon plus 1 teaspoon sriracha Shaved Lime Ice, recipe follows 4 golf ball-size bunches (not tightly packed) micro cilantro
1 cup air dried corn
1 1/3 cups Key lime juice 1/2 cup sugar
2 tablespoons plus 2 teaspoons fresh lemon juice
Salt 1 cup olive oil (not extra-virgin) 1 bunch fresh flat-leaf parsley, stems removed and leaves blanched
Instructions: Stir together the bell peppers, jalape?os and onions in a small bowl. In separate bowl, gently mix the tuna, 1 teaspoon of the Parsley Oil, 1 teaspoon of the sesame seeds and 1 teaspoon of the sriracha until the tuna is evenly coated. Divide the tuna into 4 portions. Place each portion on a separate plate in 3 or 4 mounds. In between the mounds, place a teaspoon of the pepper mixture. Place some Shaved Lime Ice in the middle of the tuna mounds and pepper mixture. Drizzle the plate with parsley oil and the remaining tablespoon sriracha. Scatter the micro cilantro, dried corn and remaining 1 teaspoon sesame seeds over all the plates. Combine the lime juice, sugar, lemon juice, 1 tablespoon plus 1 teaspoon salt and 2 cups hot tap water in a bowl and stir until the sugar and salt are completely dissolved. Transfer to a shallow pan and freeze until firm, about 2 hours. Shave with a spoon. Combine the oil and blanched parsley in a blender or food processor and pulse until incorporated, but not emulsified. Transfer to container or squeeze bottle. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48697,"Mushroom-Sourdough Stuffing 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the dish 5 cups low-sodium chicken broth 1 ounce dried porcini mushrooms 1 1/2 pounds mixed fresh wild mushrooms (such as shiitake and oyster), trimmed and sliced
Kosher salt and freshly ground pepper 6 large shallots, chopped 3 cloves garlic, minced 2 tablespoons chopped fresh thyme 2 large eggs 1/4 cup chopped fresh chives 16 cups stale 1/2-inch sourdough bread cubes (about 2 pounds) Instructions: Preheat the oven to 350?. Butter a 3-quart baking dish. Bring the chicken broth and dried porcinis to a boil in a medium saucepan. Reduce the heat and simmer until the broth takes on a strong mushroom flavor, about 15 minutes. Strain the liquid through a fine-mesh sieve into a large liquid measuring cup or bowl. Chop the porcinis and set aside. Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add the wild mushrooms and cook, undisturbed, until starting to brown, about 5 minutes. Continue to cook, stirring occasionally, until well browned and tender, 5 to 7 minutes. Season with salt and pepper and remove to a plate. Add 6 tablespoons butter, the shallots, garlic and thyme to the skillet. Cook, stirring, until the shallots are tender and lightly browned, 4 to 5 minutes. Add the wild mushrooms, porcinis, reserved mushroom liquid, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat. Whisk the eggs with 2 tablespoons chives in a large bowl. Add the bread cubes and mushroom mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil. Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, about 20 minutes. Let cool at least 15 minutes before serving. Sprinkle with the remaining 2 tablespoons chives.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 48698,"Pumpkin Pie Bars 1 1/2 cups Pillsbury BEST? All Purpose Flour, plus 1 tablespoon, divided 1 cup finely chopped nuts 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 2 tsps. ground cinnamon, divided 3/4 cup butter 1 (15 oz.) can pumpkin (2 cups) 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 2 large eggs, beaten 1/2 tsp. ground allspice 1/4 tsp. salt Instructions: HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture. Pat remaining mixture on bottom of ungreased 13 x 9-inch baking pan. COMBINE pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt in large bowl; mix well. Pour evenly over crust. MIX reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture. BAKE 30 to 35 minutes or until set. Cool 10 minutes. Serve warm. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 48699,"Nuts and Berries Martini Ice cubes 1 part berry vodka (recommended: Skyy Berry) 1/2 part creme de cassis (recommended: Hiram Walker) 1/2 part amaretto (recommended: Disaronno) 1/2 part lemon/lime soda Freshly squeezed lime juice Fresh cherry, for garnish Instructions: Chill martini glasses. Put ice cubes in a shaker. Pour in vodka, cream de cassis, amaretto, and lemon/lime soda.. Squeeze in lime juice. Shake. Strain into chilled martini glass. Garnish with a fresh cherry. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 48700,"Pineapple Rugelach 1 cup all-purpose flour, plus more for dusting 1/2 teaspoon salt, plus a pinch 4 ounces cream cheese, at room temperature 1 stick unsalted butter, at room temperature 1/2 cup plus 2 tablespoons sweetened shredded coconut 1/2 cup dried pineapple chunks 2 tablespoons water 1/2 cup pineapple preserves 1/4 cup golden raisins 1/2 teaspoon ground ginger 1 large egg, lightly beaten Instructions: Whisk the flour and 1/2 teaspoon salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until fluffy, 3 minutes. Reduce the mixer speed to low; beat in the flour mixture until just incorporated. Increase the speed to medium high; add 1/2 cup coconut and beat until well combined. Divide the dough between 2 sheets of plastic wrap; shape each into a rectangle. Wrap and refrigerate until firm, at least 1 hour. Roll out each piece of dough on a lightly floured surface into a 6-by-12-inch rectangle. Transfer to a baking sheet and refrigerate. Microwave the dried pineapple with the water until softened, 2 minutes. Transfer to a food processor; add the preserves, raisins, ginger and a pinch of salt. Pulse until smooth. Brush the dough rectangles with the beaten egg. Spread the filling over the dough rectangles, leaving a 1-inch border along 1 long side of each. Roll up the dough toward the clean border into a tight log; press to seal and position seam-side down. Brush the top with beaten egg and sprinkle with the remaining 2 tablespoons coconut. Refrigerate until firm, 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Slice the logs into 1-inch pieces; arrange on the baking sheets. Bake until golden brown, 25 to 30 minutes. Let cool completely on the baking sheets. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 48701,"Prosciutto Salad on a Stick 1 1/2 cups baby arugula 1 teaspoon extra-virgin olive oil
1/2 teaspoon red wine vinegar
Salt and freshly cracked black pepper 12 slices prosciutto
1/2 cup honey Dijon mustard
12 grissini (thin breadsticks) Instructions: Toss the arugula, extra-virgin olive oil and red wine vinegar in a medium mixing bowl until well mixed. Season to taste with salt and pepper and toss again. Lay 1 slice of prosciutto flat on a cutting board horizontally. Smear with about 1 teaspoon of the mustard (you can use more or less if desired). Line the prosciutto with about 1 tablespoon of the dressed arugula. Wrap the prosciutto-arugula slice around the upper portion of a grissini stick at an angle, slightly overlapping. Repeat for the remaining 11 portions. Serve standing up in a Mason jar with the prosciutto portion on top. ","[Champagne, Pinot Grigio, Vermentino, Sauvignon Blanc]" 48702,"Muchos Tacos 2 tablespoons olive oil 1 pound (net) cleaned squid and cut into 1/4inch rounds 1 peeled clove garlic, passed through a press 2 to 3 tablespoons Tequila or fresh lime juice 1/2 cup black olives Salt and dried red pepper flakes Mesclun, arugula or watercress salad dressed with cumin vinaigrette citrus salsa, optional: 1 red grapefruit or 2 navel oranges, peeled and cut into supremes mixed with 1/4 cup finely minced red onion and a little bit of olive oil to taste Instructions: Heat the oil in a skillet. When hot add the squid and garlic and saute for 1 1/2 minutes only, stirring continuously, until the squid rings turn opaque. Add the tequila and cook for 30 seconds or until evaporated. Remove from heat and add black olives. Season to taste with salt and crushed red pepper. Set some dressed salad in a heated taco and fill with squid. (To make cumin salad dressing, mix 1/4 teaspoon of ground cumin in your favorite dressing or in a mustard vinaigrette.) You can top this with the citrus salsa if you wish. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 48703,"Steamed Mussels with White Wine and Parsley 6 pounds mussels, preferably small cultivated 2 cups dry white wine 3 shallots, finely chopped 1 Turkish bay leaf 2 fresh thyme sprigs or 1/2 teaspoon dried 3 tablespoons finely chopped parsley 1/4 pound unsalted butter (optional) pepper Instructions: Wash and sort the mussels, pulling off any pieces of protruding beard. Combine the wine, shallots, bay leaf, and thyme in a 10-quart pot and bring to a simmer over medium heat. Simmer for about 5 minutes, then add the mussels, cover the pot, and turn the heat up to high. When steam starts to shoot out from under the lid, turn the heat back down to medium. Leave the pot on the heat for 5 minutes more. Leave the lid on the pot and holding down the lid with a kitchen towel- shake pot to redistribute the mussels. Put the pot back on the heat for 2 minutes more. Take off the lid and check to see if all the mussels have opened. If not, replace the lid and cook for 2 minutes more. Remove the lid, wait a minute for the steam to dissipate, scoop the mussels out of the pot with a large spoon or skimmer, and place them in hot bowls, discarding any unopened mussels. If the liquid in the bottom of the pan is sandy, carefully pour it into a clean saucepan, leaving any sand or grit behind. Add the chopped parsley to the hot broth, whisk in the butter if desired, and season with pepper. Heat the broth for a 1 or 2 minutes and ladle it over the hot mussels. Serve slices of crusty bread at the table. ","[Chenin Blanc, Sauvignon Blanc, Grner Veltliner, Albari?o]" 48704,"Guru's Cilantro Lime Pesto Pasta 1 cup fresh cilantro leaves (do not include stems) 2 1/2 tablespoons extra virgin olive oil 2 tablespoons sliced, toasted almonds 3 tablespoons chopped, fresh garlic 1 1/2 teaspoon lime juice 1/2 cup shredded asiago, plus 1/2 cup shredded 1 1/2 teaspoon salt 1/4 cup chicken broth 8 cups linguini pasta, cooked al dente 2 cups cooked, cubed chicken 4 cups pesto sauce 1 cup sun-dried tomato, sliced julienned Instructions: Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside. In large saucepan combine pasta, cooked chicken and sauce. Heat over medium heat for 2 minutes. Pour into serving bowls. Top with remaining asiago and sun-dried tomatoes. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 48705,"Squash Ravioli with Mushrooms and Pancetta Kosher salt 2 9- to 10-ounce packages butternut squash ravioli 1 tablespoon extra-virgin olive oil 8 ounces oyster mushrooms, trimmed and sliced 4 ounces pancetta, diced Freshly ground pepper 2 teaspoons chopped fresh thyme 1 cup low-sodium chicken broth 2 tablespoons unsalted butter 1/3 cup grated parmesan cheese, plus more for topping 1/2 cup chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and pancetta and season with salt and pepper. Cook, stirring occasionally, until the pancetta is crisp and the mushrooms are lightly browned, 5 to 7 minutes. Stir in the thyme and cook 30 seconds. Add the chicken broth and bring to a simmer. Add the ravioli and 1/4 cup of the reserved cooking water to the skillet. Bring to a simmer and cook, stirring gently, until the ravioli are coated with the sauce, adding more cooking water as needed. Add the butter and Parmesan and toss until the butter is melted. Stir in the parsley. Divide the ravioli among bowls. Season with pepper and top with more Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 48706,"Fish Baked with Olives, Parsley and Garlic: Tagine 1/4 cup extra-virgin olive oil 1 medium-sized yellow onion, very finely chopped (about 1/2 cup) 3 cloves garlic, minced 1 cup finely chopped fresh parsley leaves Freshly ground black pepper 4 flounder or sole fillets, each weighing about 6 ounces 1/2 pound (drained weight) pitted Middle Eastern green olives, coarsely chopped 1 lemon, very thinly sliced Paprika, to taste Couscous, cooking according to package directions, for serving Instructions: Preheat the oven to 400 degrees F. Use a small amount of olive oil to grease a shallow baking dish that is just large enough to hold the stuffed fillets in 1 layer, and set aside. Heat 1 tablespoon of the remaining olive oil in a medium-size skillet over medium heat. When it is hot, add the onion and garlic, and cook, stirring, just until the onion is softened, 3 to 5 minutes. Remove from the heat and stir in the parsley and pepper, and set aside. Rinse the fillets and pat dry with paper towels. Lay the fillets out flat on a work surface, inside up. Spread the onion mixture down the center of each fillet, dividing evenly. Fold fillet over the onion mixture, and secure with a couple of toothpicks. Arrange the stuffed fillets in the prepared baking dish. Spoon the chopped olives evenly over the fillets. Arrange the lemon slices over the olives. Drizzle evenly with the remaining olive oil, then sprinkle lightly with paprika. Cover the baking dish very tightly with aluminum foil, and bake for 20 minutes. Remove the foil, and test the fish for doneness. It should flake when lightly touched with a fork. Serve immediately, accompanied by hot couscous. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 48707,"White Truffles 2 tablespoons heavy cream 7 ounces good white chocolate, chopped 2 tablespoons Irish cream liqueur (recommended: Baileys) 1/2 teaspoon good vanilla extract 1/2 cup chopped hazelnuts 6 ounces bittersweet or dark chocolate, chopped Instructions: Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop. Preheat the oven to 350 degrees F. With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature. Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water. Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve. Note: This recipe has been updated and may differ from what was originally published or broadcast.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48708,"Maple Apricot Glazed Ham One 8-pound spiral-cut ham 1/2 cup apricot jam
2 tablespoons maple syrup
2 tablespoons Louisiana-style hot sauce
1 tablespoon Dijon mustard
Bread and butter pickles, for serving, plus 1 tablespoon pickle brine
Parker House-style rolls, for serving
Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil. Place the ham on the baking sheet. Stir together the jam, maple syrup, hot sauce, Dijon and pickle brine in a small pan over medium heat. Cook until everything is combined and the mixture is pourable, 2 to 3 minutes. Brush the mixture onto the ham, reserving any excess for a final glaze at the end. Bake, rotating and basting the ham with the glaze and juices every hour, until browned on top and warmed through, 1 1/2 to 2 hours. Serve as mini sandwiches on the rolls with pickles. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48709,"Bagel Bread Salad Leftover bagels, cubed 3/4 cup cubed cucumbers 1/2 cup sliced red onion 1/2 cup extra-virgin olive oil 2 tablespoons red-wine vinegar 10 fresh basil leaves, shredded 2 large tomatoes, cut julienne Instructions: Preheat the oven to 400 degrees F.
Toast the leftover bagels on a cookie tray in the oven until crispy, 5 to 6 minutes. Toss the bagels, cucumbers, onions, olive oil, vinegar, basil and tomatoes together in a large salad bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48710,"Pickled Red Onions 1 pound red onions, thinly sliced 1 cup white vinegar 1 teaspoon cracked black pepper 1 teaspoon roughly chopped cumin seeds 1 teaspoon dried oregano 4 garlic cloves, sliced 2 tablespoons sugar 1 1/2 teaspoons salt 1 beet, trimmed, peeled and cut into 8 wedges Instructions: Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside. Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to month. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 48711,"Villa Maria's Lemon Tiramisu 5 egg whites 5 tablespoons/71 g sugar, plus extra if desired Juice of 1/2 lemon 2 cups/470 ml whipping cream 1 cup/235 ml limoncello liqueur (lemon-flavored), plus an extra splash Freshly grated zest of 1 lemon, plus more for sprinkling 1 cup/235 ml water 40 Italian 'Savoiardi' lady finger cookies Lemon-infused white chocolate, chopped, for topping Instructions: In a clean bowl, whisk the egg whites, sugar, and lemon juice together until you achieve white fluffy peaks. In a separate bowl, whisk the whipping cream until fluffy. Fold in the egg white mixture, a splash of limoncello, the lemon zest and carefully fold into the whipping cream.
In another bowl, combine 1 cup limoncello with water. Add more water (to dilute the limoncello) and sugar, if desired.
Lightly dip both sides of each lady finger cookie in the limoncello mixture. The exterior of the cookie should be wet while the interior should remain somewhat dry. Arrange the dipped cookies in one tightly packed layer on the bottom of a cake pan. Spread 1/2 of the cream mixture evenly over the cookies, making sure the cookies are completely covered. Add a second layer of dipped lady fingers, and then evenly spread the remaining cream mixture on top. Sprinkle the top with lemon zest and lemon-infused white chocolate.
Unlike the traditional tiramisu, this version can be served immediately. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 48712,"Grilled Lemongrass Chicken Kebab Sandwiches 3 cloves garlic 1 small shallot, quartered
1 1/2-inch piece ginger, peeled and cut into large pieces
2 stalks lemongrass, trimmed and chopped 1/4 cup fresh cilantro (leaves and tender stems) Grated zest and juice of 1 lime 1/4 cup fish sauce 2 tablespoons soy sauce 2 tablespoons sugar 1 tablespoon vegetable oil, plus more for the grill 2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces 1/2 small daikon radish, peeled, halved and thinly sliced
4 jalapeno peppers, each cut into 8 pieces Kosher salt
3/4 cup rice wine vinegar 1/4 cup sugar Kosher salt
2 carrots, cut into matchsticks 1/2 seedless cucumber, cut into matchsticks 1/2 cup fresh cilantro 1/2 cup mayonnaise Grated zest and juice of 1/2 lime 1 1/2 teaspoons Sriracha Kosher salt Chopped fresh cilantro, Thai basil, split baguette pieces and lime wedges, for serving Instructions: Make the kebabs: Combine the garlic, shallot, ginger, lemongrass and cilantro in a food processor and pulse until finely chopped. Add the lime zest and juice, fish sauce, soy sauce, sugar and vegetable oil and process until a coarse paste forms. Put the chicken in a large bowl and add the ginger paste; toss to coat. Cover and refrigerate 4 to 6 hours. Meanwhile, make the pickled vegetables: Bring the vinegar, 1/4 cup water, the sugar and 1 teaspoon salt to a simmer in a small saucepan over medium heat, stirring, until the sugar and salt dissolve. Let cool slightly. Combine the carrots and cucumber in a small bowl and pour the brine over the top; press the vegetables to submerge. Refrigerate until chilled, 1 to 4 hours. Drain, then stir in the cilantro. Make the spicy mayonnaise: Stir the mayonnaise, lime zest and juice and Sriracha in a small bowl; season with salt. Refrigerate until ready to serve. Preheat a grill to medium. Drain the chicken, brushing off any large pieces of the ginger paste. Thread the chicken, daikon and jalape?os onto ten 12-inch skewers. Season with salt.
Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until the chicken is cooked through and well-marked, 12 to 15 minutes. Remove to a platter and sprinkle with cilantro and Thai basil. Serve in baguettes with the pickled vegetables, spicy mayonnaise and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 48713,"Captain and Cola 1.5 oz. Captain Morgan Original Spiced Rum 6 oz. cola 1 slice lime Instructions: Add Captain Morgan Original Spiced Rum and cola in ice-filled pint glass and stir Garnish with lime slice ",[Rum] 48714,"Cedar Plank Salmon With Maple-Ginger Glaze 1 2-to-3-pound skin-on center-cut salmon fillet (about 1 1/2 inches thick) 2 teaspoons ground coriander Kosher salt and freshly ground pepper 1/4 cup pure maple syrup 1 2-inch piece ginger, peeled and grated Grated zest and juice of 1 lemon 2 tablespoons unsalted butter Instructions: Soak 1 large cedar grilling plank (15 by 6 inches) in a baking dish of water, about 2 hours; put a plate or mug on top to keep the plank submerged. Preheat the oven to 425 degrees F. Sprinkle the salmon with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature about 15 minutes. Meanwhile, heat the maple syrup, ginger, lemon zest and butter in a small saucepan over medium heat until slightly thickened, about 7 minutes. Stir in the lemon juice and set aside. Remove the cedar plank from the water and pat dry. Place the plank directly on the oven rack and preheat about 15 minutes. Using tongs or oven mitts, remove the hot plank from the oven and place the fish, skin-side down, on the wood. Brush the fish with half of the ginger glaze. Transfer the fish on the plank to the oven; put a baking sheet on the rack below to catch any drips. Cook until the salmon is just firm and slightly golden on top, about 12 minutes. Remove the fish from the oven and change the oven setting to broil. Brush the remaining ginger glaze over the salmon and broil until golden, 2 to 3 more minutes. Remove from the oven and let rest 5 minutes on the plank before serving. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 48715,"Truffles 9 ounces dark chocolate, 55 percent to 62 percent, chopped (about 1 cup) 1 cup heavy cream
1 teaspoon brown rice syrup (or light corn syrup)
Pinch Himalayan pink salt
Instructions: Put the chopped chocolate in a large bowl and set aside. Add the heavy cream to a small pot over medium heat and cover with a lid. Remove from the heat just before the cream comes to a boil. Pour the cream over the chocolate, cover the bowl with aluminum foil or a lid and let it sit 5 minutes. Remove the cover and whisk until the chocolate is completely melted and the mixture is smooth. Stir in the brown rice syrup and a healthy pinch of Himalayan pink salt. Let it sit and come to room temperature, then cover with plastic wrap touching the surface of the ganache and place in the refrigerator to set for 1 hour. Scoop tablespoon-size portions of the ganache onto a parchment-lined plate. When filled, place the plate in the freezer for 20 minutes and continue with the remaining ganache. Remove the chilled ganache from the freezer; use your hands to roll the portions into smooth balls, then roll in your favorite spice or nut combination. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48716,"Savory Bread Pudding 1 stick (8 tablespoons) unsalted butter, softened, plus more for greasing the pan 4 large eggs
1 cup heavy cream
3 ounces cognac
Sea salt and cracked black pepper
1 sourdough batard, such as Acme bakery loaf, cut into 1/2-inch-thick slices
12 ounces fresh king trumpet mushrooms
3 shallots, peeled and halved
2 tablespoons olive oil
1 spring onion, peeled and sliced thinly
Instructions: Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter. Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes. Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes. Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total. To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48717,"Cauliflower \Risotto\ with Snap Peas and Mushrooms 1 head cauliflower, stem removed 4 tablespoons unsalted butter
1 clove garlic, smashed but left whole
8 ounces sliced cremini mushrooms
Kosher salt and freshly ground black pepper
1 1/2 cups low-sodium chicken or vegetable broth
1 cup sugar snap peas, thinly sliced on a bias, plus additional for garnish
1 cup pea shoots, plus additional for garnish
1/2 cup grated Parmesan cheese
Instructions: Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Reserve 4 cups for this recipe and save any leftovers for another use. In a large skillet over medium heat, melt 3 tablespoons of the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Remove and discard the garlic, then season the mushrooms with salt and pepper. Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add 1 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes. Stir in the sugar snaps, remaining broth and salt to taste. Add pea shoots. Simmer until the liquid is almost gone, 3 to 4 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter and half of the cheese, stirring until the cheese has melted. Adjust seasonings. Stir in the remaining cheese. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 48718,"Chicken Tagine with Olives and Preserved Lemons Rock salt 1 whole large chicken, cut into 8 pieces 1 tablespoon white wine vinegar 5 tablespoons olive oil 1 large bunch fresh cilantro, chopped 1 teaspoon cinnamon 1/2 teaspoon real saffron Pinch fine salt 1/2 pound onions, chopped 5 cloves garlic, chopped 1 teaspoon cumin 1 teaspoon ground ginger 1 teaspoon paprika 1 teaspoon turmeric 1/4 pound gizzards, optional 1/4 pound chicken liver, optional 1/4 cup mixed olives, pitted 3 small preserved lemons Instructions: First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate. In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste. Roll the chicken pieces into the marinade and leave for 10 to 15 minutes. For cooking, use a tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp). Cook in medium hot oven (350 degrees F) for 45 minutes. Serve with fresh bread. ","[Rioja, Syrah, Tempranillo, Pinot Noir]

" 48719,"Split Peas and Pig Tails 1 pound pig tails (cured or salted) 1 pound spilt peas 1 pound ham hocks 1 medium onion, diced 1 medium red pepper, diced 1 tablespoon salt 1 tablespoon black pepper 1 tablespoon oregano 1 stick butter Steamed white rice, for serving Instructions: Boil the pig tails in 2 quarts water for 1 1/2 hours, changing the water every half hour until the pig tails are soft and most of the salt has been removed. Boil the split peas and ham hocks in 2 quarts water until the split peas are soft, about 1 hour. Remove the ham hocks from the pot. Add the onions and peppers to the split peas and season with the salt, black pepper and oregano. Boil until the vegetables are soft, about 20 minutes. Add the softened pig tails and the butter. Let cook for another 15 minutes until done. Serve over steamed white rice. ","[Chardonnay, Cabernet Sauvignon, Merlot, Tempranillo]" 48720,"Raspberry Rice Pudding 3 1/2 ounces Arborio rice 7 ounces milk 7 ounces water 80 raspberries 14 ounces heavy cream 1/4 cups half and half 1/4 vanilla bean, split 6 yolks 2.5 ounces sugar Instructions: Gently cook rice in milk and water. Place some rice and some raspberries in custard dishes. In large saucepan heat cream, half and half and vanilla beans until scalded. Meanwhile, whisk sugar into yolks well. Pour about 1/4 of the cream mixture into the yolks, whisk well. Pass custard through a chinois into individual custard dishes. Chill ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 48721,"Macho Gazpacho Vegetable Chunk Salad 1/2 seedless cucumber, also known as English cucumber 2 vine ripe tomatoes, seeded 1 green bell pepper, seeded 1/2 red onion, peeled 4 ribs celery from the heart, including leafy tops 3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley 1 tablespoon red wine vinegar 1 lime or 1/2 lemon, juiced 1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco) 1/4 cup extra-virgin olive oil, eyeball the amount Coarse salt and freshly ground black pepper Instructions: Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 48722,"cl Chicken with Jasmine Rice 12 ounces jasmine or basmati rice, washed until the water runs clear 2 cups boiling water 4 cloves garlic, crushed and finely chopped 2 tomatoes, sliced 1 (1-inch) piece fresh ginger, peeled, sliced and finely chopped 1 medium red cl, seeded and finely chopped 1/2 red pepper, seeded and sliced into strips 5 tablespoons water 2 tablespoons tomato ketchup 1 teaspoon light brown sugar 1 tablespoon groundnut oil (peanut) 9 ounces skinless chicken breasts, sliced 1 zucchini, sliced into strips 1/2 red bell pepper, seeded and sliced into strips 2 tablespoons light soy sauce 2 large spring onions (green), sliced lengthwise Instructions: For the rice: Place the rice in a heavy-bottomed saucepan, and add the boiling water. Bring the mixture to a boil, and then cover it with a tight-fitting lid, and reduce the heat to low. Cook for 15 to 20 minutes. Uncover the pan, and remove it from the heat. Fluff up the rice grains with a fork, and serve immediately.
For the sauce: In a blender, puree the garlic, tomatoes, ginger, chopped cl, red pepper, water, ketchup, and brown sugar.
For the chicken: Heat a wok over a high heat, and add the groundnut oil. Add the chicken to the hot pan, and stir-fry for 2 to 3 minutes, or until the pieces start to turn brown. Add the zucchini, and red peppers and stir-fry together for another 1 minute. Pour in the sauce, and bring everything to a boil.
Season the dish with the soy sauce and garnish with the spring onions, and serve immediately with the jasmine rice. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 48723,"Aunt Trish's Salad Dressing 3/4 cup olive oil or vegetable oil 4 tablespoons grated Parmesan, more to taste 1/4 teaspoon salt (or more to taste) Freshly ground black pepper 1/4 teaspoon sugar Dash or 2 of paprika Juice of 2 lemons 1 garlic clove, peeled and left whole Green lettuce leaves 1/2 small red onion, thinly sliced 1 cup red grape tomatoes, halved Instructions: Place the olive oil, Parmesan, salt, pepper to taste, sugar, paprika, lemon juice and garlic into a jar. Shake it up and store in the fridge at least 24 hours before serving. Serve the dressing with green lettuce leaves, sliced red onions and halved grape tomatoes. Also works well on pasta salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48724,"Smoked Ham, Gruyere and Caramelized Onion Frittata 8 extra-large eggs 2 tablespoons heavy cream 1 cup grated gruyere cheese Kosher salt and freshly ground pepper 1 tablespoon unsalted butter 1 small onion, diced 4 small red potatoes, diced 1 cup diced smoked ham or Canadian bacon 1/4 cup grated Parmigiano-Reggiano cheese, for topping Chopped fresh chives, for topping
Sour cream, for serving Instructions: Preheat the oven to 400?. In a large bowl, whisk the eggs, heavy cream, gruyere, a big pinch of salt and a few grinds of pepper until foamy. Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the onion and the potatoes and cook, stirring, until the onion is translucent and the potatoes are fork-tender, about 12 minutes. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a rubber spatula so the eggs flow to the bottom of the pan. Cook until the frittata is half set, 2 to 3 minutes, then sprinkle in the ham. Transfer the skillet to the oven and bake until the frittata is puffed and golden, 10 to 12 minutes. Sprinkle with the Parmigiano-Reggiano and chives and serve with sour cream. ","[Chardonnay, Riesling, Pinot Gris, Gavi]" 48725,"Grilled Pork Tenderloin and Apricot-Serrano Salsa 1 tablespoon honey 1 tablespoon balsamic vinegar
1 teaspoon ancho cl powder
1 clove garlic, minced
1 1/2 pounds pork tenderloin
Kosher salt and freshly ground black pepper
2 cups chopped (small cubes) fresh apricots (about 3 apricots) 1/2 cup fresh cilantro, finely chopped
1/4 cup fresh lime juice
1 serrano pepper, finely chopped
1/4 red onion, finely chopped
Kosher salt and freshly ground black pepper Instructions: For the pork tenderloin: Mix the honey, balsamic vinegar, ancho cl and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours. For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate. Prepare a grill for medium-high heat. The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy! ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 48726,"Basic Pie Dough 2 1/2 cups all-purpose flour 4 tablespoons cold vegetable shortening 2 teaspoons sugar 1 teaspoon apple cider vinegar 1/2 teaspoon salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces Instructions: Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 48727,"Salted Butterscotch Blondies 2 sticks plus 2 tablespoons unsalted butter, plus more for the baking dish 1 3/4 cups packed dark brown sugar 1/3 cup heavy cream 1 tablespoon scotch (optional) 1 tablespoon pure vanilla extract 2 large eggs 2 1/2 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon fine salt Flaky sea salt, for topping Instructions: Preheat the oven to 350 degrees F and line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on all sides; butter the foil. Combine 2 tablespoons butter, 1/4 cup brown sugar and the heavy cream in a small saucepan. Bring to a simmer over medium heat, stirring occasionally; continue to cook, stirring frequently, until slightly thickened, 3 to 4 minutes. Remove from the heat and stir in the scotch and 1 teaspoon vanilla; set aside to cool. Melt the remaining 2 sticks butter in a large saucepan; let cool slightly. Stir in the remaining 1 1/2 cups brown sugar, the eggs and the remaining 2 teaspoons vanilla, then stir in the flour, baking soda and fine salt. Spread the batter in the prepared pan and pour the butterscotch sauce on top. Gently swirl the sauce into the batter using a knife. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Sprinkle with flaky sea salt and let cool completely in the pan. Lift the blondies out of the pan using the foil overhang. Cut into pieces. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 48728,"Potato Fennel Pizza 1 pound small waxy potatoes, scrubbed Salt
4 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
7 tablespoons olive oil, plus more for greasing and drizzling Fresh ground pepper
2 fennel bulbs (about 1 1/2 pounds), trimmed, halved and sliced about 1/4-inch-thick, fronds reserved
1/2 cup white wine or water
1 batch Whole Wheat Pizza Dough, recipe follows 2 tablespoons olive oil, plus more for greasing bowl 1 1/2 cups all-purpose flour, plus additional as needed
1 1/2 cups whole wheat flour
2 teaspoons instant yeast
2 teaspoons salt
Instructions: Put the potatoes in a large pot with enough cold water to cover by 2 inches; add a large pinch of salt and bring to a boil. Cook until the potatoes can just be pierced with a fork, 10 to 25 minutes depending on their size. Drain and let them sit to dry out until they're cool enough to handle. Slice the potatoes as thin as you can manage, at most 1/4-inch-thick; transfer the potato slices to a bowl and gently toss with the lemon juice and zest, 4 tablespoons oil, and lots of salt and pepper. Put the remaining 3 tablespoons oil in a large skillet over medium-high heat. When it's hot, add some of the fennel in a single layer, taking care not to crowd (you'll probably have to work in batches) and sprinkle with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 3 to 5 minutes. Transfer to a plate and repeat with the remaining fennel. Return all the fennel to the skillet and add the wine. Reduce the heat so the liquid bubbles gently and cook, stirring occasionally and scraping any browned bits from the bottom of the pan, until the fennel is quite tender and the pan is dry, 5 to 10 minutes. Taste and adjust the seasoning. Heat the oven to 500 degrees F and put the rack in the lower third, with the pizza stone if you're using one. Prepare the pizza dough according to the recipe directions. Top each pizza with half the potato slices (it's okay if they overlap a bit), then scatter with half the braised fennel. Put one baking sheet into the oven or slide the pizza on its parchment onto the stone. Bake until the crust is crisp, anywhere from 5 to 12 minutes. Chop the fennel fronds, sprinkle half over the pizza, drizzle with olive oil, slice and serve. Bake the second pizza while you eat the first. Grease a large bowl with olive oil. Put all-purpose flour, whole wheat flour, instant yeast, and salt in a food processor. With the machine running, gradually add olive oil and 1 cup water, taking care not to overmix. Continue to run the machine, slowly adding 1/2 cup more water, until the dough forms a ball and is slightly sticky to the touch, about 30 seconds. If it's still dry, add 1 tablespoon water and process for another 10 seconds, but make sure the dough stays only a little sticky. (Unlikely, but if the mixture is too sticky to handle, add flour 1 tablespoon at a time and process for 10 seconds.) Transfer the dough to a floured work surface and knead by hand until you have a smooth, round ball, just a few seconds. Put the dough in the prepared bowl, turn to coat in the oil and cover with plastic wrap; let rise until doubled in size, 1 to 2 hours. Cut the dough into 2 pieces. Cover the dough with plastic wrap or a towel and let rest until it puffs slightly, 20 minutes or so. Cut 2 pieces of parchment the size of large rimmed baking sheets (or pizza stone if you have one). Line 2 baking sheets with the parchment and, using floured hands, transfer one piece of dough to the parchment with the help of a spatula or pastry blade; put the other piece of dough on the second sheet. Let the dough sit for a few minutes; this will relax the dough and make it easier to roll out. Lightly press or roll each dough ball into the pan to about 1/4-inch thickness, flouring the dough only as necessary to prevent sticking. (If you're using a pizza stone, roll or pat out the dough onto parchment, 1/4-inch-thick, then transfer to a peel.) Press gently on the dough to readjust and flatten before topping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 48729,"Mini Pissaladiere 2 sheets frozen pre-rolled puff pastry, thawed 1/4 cup olive oil 1 1/2 pounds yellow (brown) onions, thinly sliced 2 ounces anchovy fillets 4 ounces pitted black olives 24 tiny whole basil leaves, for garnish Instructions: Preheat oven to 350 degrees F. Place puff pastry sheets on a floured work surface. Using a floured 2-inch cookie cutter, cut out 24 rounds. Place on a parchment-lined (baking paper-lined) baking sheet and cover with plastic wrap while cooking onion topping. Warm oil in a heavy-bottomed frying pan over medium heat. Add onions and cook over medium-low heat until soft and slightly browned, about 10 minutes. Remove frying pan from heat and allow onions to cool. Top each pastry round with onion mixture. Halve the anchovy fillets lengthwise and place two halves in a cross pattern on top of onions on each pastry round. Cut olives into slivers and place in angles of anchovy crosses. Bake until pastry is golden and crisp, 7 to 10 minutes. Serve hot, garnished with basil leaves. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 48730,"Beer Cheese Mozzarella Sticks One 24-ounce package frozen mozzarella sticks 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1/2 teaspoon mustard powder
1/2 teaspoon smoked paprika Kosher salt 3/4 cup beer 1/2 cup half-and-half
Dash of hot sauce 2 cups grated Cheddar
1 tablespoon everything bagel seasoning 1 tablespoon chopped fresh chives Instructions: Cook the mozzarella sticks according to the package directions. Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour, mustard powder, smoked paprika and 1/2 teaspoons salt; cook, whisking, until smooth, about 1 minute. Whisk in the beer, half-and-half and hot sauce until smooth; bring to a simmer and simmer until slightly thickened, about 5 minutes. Remove from the heat and whisk in the Cheddar until melted.
Put the mozzarella sticks on a platter and drizzle with the sauce. Sprinkle with the everything bagel seasoning and chives. ","[IPA, Brown Ale, Porter, Merlot]" 48731,"Chicken with Coconut Milk, Lemongrass, and Ginger 1/4 cup peanut oil 1/4 cup finely chopped onions 4 dried cayenne chiles 2 tablespoons minced fresh ginger 2 tablespoons minced fresh lemongrass 2 cups diced peeled cooked potatoes 1 tablespoon toasted black cumin seeds, ground 1/4 teaspoon ground turmeric 6 ounces coconut milk 6 ounces half-and-half coarse salt, to taste Two 2 1/2-pound whole chickens, cut into serving pieces Instructions:

1. Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized.
2. Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat.
3. Preheat the oven to 300 degrees F.
4. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender.
5. Serve, family style, with basmati rice, a green salad, and warm Indian breads. Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving. Wine suggestions: Qupe Syrah Louis M. Martini Red Zinfandel ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 48732,"Campfire Dutch Oven Chili and Cornbread One 16-ounce jar mild salsa One 14.5-ounce can fire-roasted diced tomatoes
One 4-ounce can mild or hot green hatch chiles
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
One 15-ounce can corn, drained (but not rinsed)
3 tablespoons chili powder
One 8.5-ounce box corn muffin mix
1 large egg
1/3 cup whole milk
Assorted toppings such as sour cream, shredded cheese, sliced jalapenos, chopped cilantro, diced avocado, sliced scallions and hot sauce, for serving
Instructions: Add the salsa, tomatoes, hatch chiles, beans, corn, chili powder and 1 1/4 cups water to a pre-seasoned 5-quart cast-iron Dutch oven and stir to combine. Prepare the corn muffin mix with the egg and milk according to package directions and spoon in dollops on top of the bean mixture. Cover with the lid and be careful not swing the pot too much when transferring it to the fire to keep the batter on top (it will sink a bit though). Prepare a campfire or charcoal grill for cooking at medium-high heat (you'll know it's ready when you can hold your hand about 2 inches above the fire or grates for only 2 to 3 seconds). Arrange the coals so there is a hole in the center large enough to hold the Dutch oven without it touching any coals directly. Place the Dutch oven in the hole. With grilling tongs or a shovel, place a few coals on the lid of the Dutch oven. Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Dutch oven off the fire. Let sit, covered, for 15 minutes before serving with desired toppings.
","[Syrah, Zinfandel, Tempranillo, Malbec]" 48733,"Blueberry-Peach Buckle 4 tablespoons unsalted butter, at room temperature, plus more for the dish 1 2/3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup granulated sugar 1/4 teaspoon finely grated orange zest 1 large egg 1/2 cup milk 2 cups blueberries 1 large peach, chopped 1/4 cup granulated sugar 2 tablespoons packed light brown sugar 3 tablespoons all-purpose flour 1/4 teaspoon freshly grated nutmeg Pinch of salt 2 tablespoons unsalted butter, at room temperature Vanilla ice cream, for serving Instructions: Make the cake: Preheat the oven to 375 degrees F. Butter an 8-inch square baking dish. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.) Stir in the blueberries and peach and spread in the prepared dish. Make the topping: Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl. Work in the butter with your fingers until clumpy; scatter over the batter. Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Let cool at least 30 minutes. Serve with ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48734,"Spicy Aussie Chicken Burgers 1 1/4 pounds ground dark meat chicken 1 tablespoon sambal oelek (Asian chili paste) Kosher salt and freshly ground pepper 1 tablespoon vegetable oil, plus more for brushing on pineapples 4 pineapple rings, drained and patted dry 2 tablespoons unsalted butter 4 large eggs 4 Kaiser rolls, split 12 slices pickled beets, drained 4 lettuce leaves 4 tomato slices Mayonnaise and ketchup, for serving Instructions:

1. Preheat a grill with a medium-high heat fire.
2. Gently mix together the chicken, sambal oelek, 11/2 teaspoons salt, and 3/4 teaspoon pepper in a large bowl. Form into 4 (4-inch) patties with an indentation in the center of each burger.
3. Brush the grill grate with 1 tablespoon oil. Lay the burgers on the grill and cook until grill marks appear, 5 to 6 minutes. Flip the burgers and continue grilling until an instant-read thermometer inserted sideways registers 160 degrees F, about 5 minutes. Set burgers aside to rest.
4. Lightly brush the pineapple rings with oil, then grill the rings turning once, until distinct grill marks appear, about 3 minutes per side.
5. Meanwhile, heat a large heavy nonstick skillet on the grill or on the stovetop over medium-high heat. Melt the butter and fry the eggs, sunny-side up, 3 to 4 minutes.
6. Tuck the burgers into the rolls, top with pineapple rings, beets, lettuce, tomato slices, and eggs. Serve. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 48735,"Chelsea Buns 1/4 cup warm water (110 to 115 degrees F) 1 tablespoon active dry yeast Pinch of granulated sugar 2 cups whole milk, plus 1/4 cup for brushing the buns 3/4 pound (3 sticks) unsalted butter 6 cups all-purpose flour 3/4 cup firmly packed light brown sugar 2 large eggs 1/2 teaspoon vanilla extract 1/2 cup firmly packed light brown sugar 1 cup dried currants 1 tablespoon ground cinnamon Instructions: Pour the warm water into the bowl of a standing electric mixer, add the yeast and granulated sugar, and let the yeast proof until bubbly on the surface, about 10 minutes. Meanwhile, in a medium saucepan, heat the 2 cups of milk until very warm (120 to 130 degrees F). In another pan, melt the butter. Set aside 1/4 cup for brushing the pans. When the yeast is bubbly, fit the electric mixer with a dough hook or paddle. Add all of the flour, the brown sugar, warm milk, eggs, and the 1 1/4 cups melted butter and beat on low speed for 10 minutes. Oil a large bowl and place the dough in it, turning it in the bowl to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in volume, about 1 1/2 hours. Brush two 8-inch springform pans, 2 inches deep, with the reserved 1/4 cup of melted butter. Make the filling: In a bowl, stir together the brown sugar, currants, and cinnamon. Once the dough has doubled, punch it down with your hands. Divide the dough into 2 equal portions. On a clean, dry, lightly floured surface, roll out each piece of dough into a rectangle 8 x 12 inches. Sprinkle half the filling over each piece of dough, leaving a 1-inch border on all sides. Starting with the long side of the dough closest to you, roll each piece of dough into a cylinder, pinching the seam closed. Cut each roll into 6 equal slices and place the slices, cut side up, with the sides touching, in the prepared springform pans. Brush the surface of the buns with the remaining 1/4 cup of milk. Let the buns rise in the pans until almost doubled in size, about 30 minutes. In the meantime, preheat the oven to 350 degrees F. Bake the buns for about 45 minutes, until golden and a toothpick inserted into the center of one of the buns comes out clean. Cool in the pans 10 minutes. Serve warm. To store, wrap the buns well in plastic, then store in the refrigerator for up to 3 days. To reheat, remove the plastic wrap; then wrap the buns in aluminum foil. Reheat in a preheated 350 degree F oven for about 10 minutes, or until heated through. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48736,"Chocolate-Coconut Shake with Latke Stack 2 pints chocolate oat milk ice cream (such as Oatly) 1 cup (240 grams) coconut milk
   1 teaspoon almond extract (or a splash of amaretto)
   Chocolate syrup
   Unsweetened coconut flakes, toasted
   Rainbow non-pareils
   Latkes, recipe follows 2 egg whites 3 cups (10 ounces/290 grams) frozen shredded potato (hash browns), thawed 1/2 teaspoon Kosher salt
   Black pepper
   Neutral oil for frying
   Flaky salt
   Instructions: Add ice cream, coconut milk, and almond extract (or amaretto) to a blender and puree until smooth and creamy. Pour into glasses and finish with a drizzle of chocolate syrup, toasted coconut, and rainbow non-pareils. To serve, skewer 3 latkes, stack them in each milkshake and serve with a straw for sipping and latkes for dunking into shake. In a medium mixing bowl, whisk the egg whites until they are a little frothy. Add the potato, salt, and pepper and thoroughly mix with a rubber spatula. Heat a nonstick skillet over medium heat and add enough oil to coat the bottom of the pan. Place heaping tablespoon-sized blobs of the potato mixture into the oil and fry for 4 to 6 minutes or until the edges begin to darken and they release easily. Flip and fry for an additional 4 to 6 minutes or until golden and crispy. Remove to a rack and sprinkle with flaky salt. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 48737,"Grilled Red Snapper with a Fresh Citrus Salad 2 whole fresh red snappers, gutted and cleaned 8 tablespoons olive oil Kosher salt and freshly ground black pepper
   8 cloves garlic 6 to 10 Scotch bonnet cl peppers 3 oranges, 1 juiced, 1 cut into segments, 1 thinly sliced 1 mango, chopped 1 red onion, sliced 1 papaya, chopped 2 lemons, 1 juiced, 1 thinly sliced 2 limes, 1 juiced, 1 thinly sliced Bunch fresh cilantro, chopped 1 star fruit, thinly sliced, optional Instructions: Preheat the grill to high heat.
   Cut 3 thin slices into both sides of each fish. Drizzle both sides of the fish with 6 tablespoons of the olive oil, sprinkle with salt and black pepper, and put 4 cloves of the garlic into each fish cavity. Grill the fish until golden and browned, 3 to 5 minutes per side. Lower the heat to medium, throw the Scotch bonnet peppers on the grill, close the lid and continue cooking for 10 minutes.
   Combine the orange segments, mango, onions and papaya in a large bowl. Add the remaining 2 tablespoons olive oil, the lemon juice, lime juice, orange juice, cilantro and some salt and black pepper. Mix together, and then transfer to a serving platter.
   Gently place the fish over the citrus salad. Arrange the star fruit, if using, lemon slices, lime slices, orange slices and Scotch bonnet peppers on the platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 48738,"Salmon Wellington 6 tablespoons butter 3 leeks, washed and sliced 1 red onion, finely sliced 2 tablespoons dried tarragon 1/2 cup white wine 1 teaspoon salt 1 teaspoon ground black pepper 2 puff pastry sheets, thawed Flour, for dusting surface 1 egg plus 2 teaspoons water, for egg wash 1 (3-pound) salmon fillet, skin removed Dijon Whipped Cream, recipe follows 1 cup heavy cream 1 tablespoon Dijon mustard 1 teaspoon salt 1/2 teaspoon white pepper Instructions: Preheat the oven to 350 degrees F.
   Melt the butter in a large skillet over medium heat. Add the leeks, red onion and tarragon and saute until the onion mix is soft, about 10 minutes. Add the wine, raise the heat to high and bring to a boil. Let the liquid cook off, add the salt and pepper, and remove from the heat and set aside. Let cool before using.
   Unfold 1 pastry sheet and lay it on a lightly floured surface. Brush 1 edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry, place the salmon on top of the leeks and fold the pastry over the salmon. Egg wash the edges to seal and press well. Place the salmon parcel seam side down on a sheet pan. Brush with egg wash and place in the oven for 30 to 40 minutes, until the pastry is puffed and golden brown. Remove from the oven and let sit for 15 minutes before slicing. Slice and serve with Dijon Whipped Cream. Pour the cream into a chilled stainless steel bowl and whisk until soft peaks begin to form. Add the mustard, salt and pepper and continue to whisk until stiff peaks form. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48739,"Garlic-Herb Pecans with Bacon 1 tablespoon minced fresh rosemary, plus a sprig for garnish, optional 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme 1 teaspoon granulated garlic Kosher salt and freshly ground black pepper Vegetable oil, for oiling the baking sheet 1 large egg white 4 cups unsalted raw pecans 1 cup chopped cooked bacon Instructions: Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside. Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet. Put the egg white in a large bowl and whisk until frothy. Add the pecans and toss to coat in the egg white. Add the spice blend and toss to coat again, Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the bacon and transfer to a large bowl and garnish with a rosemary sprig if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 48740,"Broiled Hot Pepper Wings 2 tablespoons vegetable oil, plus extra for oiling rack 5 pounds chicken wings, split, wing tips cut off and discarded Kosher salt and freshly cracked black pepper 1 cup hot pepper jelly (recommended: Stonewall Kitchens) 1/2 cup freshly squeezed lime juice 1/2 cup hot sauce (recommended: Frank's) Instructions: Preheat the broiler. Line a sheet pan with foil, place a rack on top of the pan and oil the rack. Toss the wings with the 2 tablespoons oil and sprinkle with salt and pepper. Spread the wings on the rack in 1 layer. Broil 4 to 5 inches from the heat, turning over once, until barely cooked through, 15 to 20 minutes. In a small saucepan over moderate heat, whisk the hot pepper jelly, lime juice and hot sauce until smooth. Bring to a boil, reduce the heat and let simmer 1 to 2 minutes. Brush 1/4 cup sauce on the cooked wings and broil 1 to 2 minutes. Brush the wings with 1/4 cup sauce again, and then turn the wings over and brush with another 1/4 cup sauce. Broil until crispy about, 2 to 3 minutes. Brush with the remaining sauce before serving. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 48741,"Porgy with Starfruit and Pumpkin Seeds 1 tablespoon canola oil Two 3-ounce fillets porgy, skin and pin bones removed
   1/2 teaspoon kosher salt 2 tablespoons whole unsalted butter 2 tablespoons pumpkin seeds 2 teaspoons chopped shallots 1 whole starfruit, sliced
   Instructions: Heat the oil in a medium saute pan over high heat. Sprinkle the fish evenly with the salt and then place in the pan. Cook until translucent, and then flip and add the butter. Cook until the butter is brown, then add the pumpkin seeds, shallots and starfruit. Saute until the shallots are translucent and the starfruit is blistered. Baste the fish with the butter, shallot and starfruit juices and remove from the pan. Place the fish on a plate and spoon the starfruit and pumpkin seeds over and around the fish. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 48742,"Perfect Citrus Turkey and Gravy 1 (12-pound) turkey, with giblets (see cooking notes at bottom of recipe) 1/2 cup unsalted butter (1 stick), softened, plus 1 tablespoon 2 lemons, zested 1/2 cup chopped chives 2 tablespoons coarse salt Freshly ground black pepper 1 small orange, halved 1 small grapefruit, halved 1 cup white wine 2 cups chicken stock 1 tablespoon Dijon mustard 2 tablespoons cornstarch Instructions: Take the turkey out of the refrigerator and leave it to come to room temperature, about 30 minutes prior to preparing and cooking. Preheat the oven to 450 degrees F. In a mixing bowl, add the 1/2 cup softened butter, lemon zest and chopped chives. Halve the lemons and squeeze the juice of 1 lemon half into the butter. Stir to combine. Season with salt and pepper. Prepare the turkey: Remove the inner packet of giblets from the cavity and set aside. Run your fingers underneath the skin of the breast to make a little pocket between the skin and the flesh. Using your fingers, scoop up some of the lemon-chive butter and push the butter under the skin, filling up the pockets. Do the same thing on the legs. Once each pocket has been filled, take the rest of the butter and rub it all over the outside of the bird. Sprinkle about a tablespoon and a half of coarse salt on top. Insert the halved lemons, orange and grapefruit into the cavity of the turkey. Insert as much of the citrus as you can. Give each piece a little squeeze as you insert them to get the juices distributed. (You may have to leave some out depending on the size of the cavity. Use any extra citrus for garnish later.) Remove the giblets from the packet, rinse and pat dry. Place the giblets on the bottom of a large roasting pan. Place the turkey on top of the giblets. Tuck the wings under the turkey. Place the turkey in a preheated oven and cook for 30 minutes. Then, turn down the heat to 350 degrees F and roast for about another 2 hours, until a meat thermometer inserted into the thickest part of the thigh registers 175 to 180 degrees F. (The general rule is to cook a turkey about 15 minutes per pound.) Remove the bird from the pan onto a carving board or platter and cover with foil to keep warm. Allow it to rest for 15 minutes before carving. Place the roasting pan over low heat on the stovetop. Add white wine and deglaze the pan, scraping up the browned bits from the bottom of the pan. Pour in the chicken stock. Whisk the cornstarch into it. Add the remaining tablespoon of butter and the Dijon mustard. Whisk well to combine. Strain the gravy into a small saucepan and simmer over low heat until thick and smooth, about 8 minutes. Bring your turkey to room temperature to ensure that the bird will cook evenly. Stuffing a turkey with fruit keep the bird moist and acts as a secondary cooking agent. As the juice of the fruit steams inside the cavity, it helps cook the bird from the inside. The juices also help to flavor the pan juices used for making the gravy. Stuffing butter between the skin and the flesh, keep the meat moist and flavorful. The butter and salt on the outside help create a tasty, crispy skin. I like to use the giblets as a platform for the bird. It stops the bottom of the bird from burning and adds flavor to the pan juices. A good rule for roasting times is to plan on roasting a turkey for about 15 minutes per pound. A meat thermometer is the best tool for figuring out if your turkey is fully cooked. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 48743,"Buffalo Cauliflower Wings 2 bay leaves 1 tablespoon granulated garlic 1 tablespoon dried oregano 1 tablespoon dried thyme 1 head cauliflower, cut into wing-sized pieces 3 tablespoons ground flax meal 1/2 cup hot water 1 1/2 cups gluten-free flour blend (or regular flour if you prefer) 1 teaspoon granulated garlic 1 teaspoon dried oregano