12 lasagna sheets 3 cups frozen corn kernels, thawed 1/2 cup whipping cream, at room temperature 3 cloves garlic, minced 1 cup (8 ounces) mascarpone cheese, at room temperature 1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces) 1 large lemon, zested 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup packed chopped fresh basil leaves 1 1/2 cups (6 ounces) shredded sharp Provolone Extra-virgin olive oil, for drizzling Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter Instructions: Arrange an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter 6 (10-ounce) ramekins. Set aside. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Drain. Using 2 cooked lasagna noodles in an \x\ shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides. In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone, 1 cup of the Pecorino Romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin and sprinkle with 2 tablespoons of the Provolone. Fold 2 overhanging pieces of pasta over the filling, (trim the ends of the pasta with scissors, if necessary). Add another 1/4 cup of filling to each ramekin and top with another 2 tablespoons Provolone. Fold over the 2 remaining overhanging pieces of pasta. Spoon any remaining filling on top of the pasta. Sprinkle the tops with the remaining 1/2 cup Pecorino Romano and drizzle with olive oil. Arrange the ramekins on a baking sheet and bake until the tops are golden brown and the filling is bubbling, about 25 to 30 minutes. Cool for 10 minutes. To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas onto serving plates and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 61207,"Tandoori Chicken One 3 1/2-pound whole chicken 7 tablespoons yogurt 3 tablespoons olive or vegetable oil 1 tablespoon plus 1 1/2 teaspoons garlic ginger paste 5 teaspoons Kashmiri cl powder 1 teaspoon kasuri methi 1/2 teaspoon ground cardamom, optional 1/2 teaspoon ground cumin 1/2 teaspoon garam masala 1/4 teaspoon turmeric powder 1/4 teaspoon pepper powder Pinch red food color Salt 1 to 2 tablespoons butter or ghee Instructions: Pat dry the whole chicken, and then make slits on it. Whisk together the yogurt, oil, garlic ginger paste, cl powder, kasuri methi, cardamom if using, cumin, garam masala, turmeric, pepper, food coloring and salt in a bowl to make a smooth paste. Add the chicken and mix it well, making sure that the marinade is coating the chicken and rubbed into the slits. Cover the bowl and refrigerate 6 to 8 hours or overnight. Preheat a tandoor or grill to the highest heat for 20 to 30 minutes. Grill the chicken until tender, 15 to 20 minutes. Smoke the chicken: Put an iron skillet on the high heat, then add the tandoori chicken and immediately pour in the ghee or butter. It will begin to smoke immediately. Serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 61208,"Lemon Blueberry Pancakes 1 1/2 cups plus 1 tablespoon cake flour 3 tablespoons sugar 1 heaping tablespoon baking powder 1/4 teaspoon salt 1 1/2 cups evaporated milk (more if needed) 1 lemon, zested and juiced (more juice if lemon isn't very juicy) 2 tablespoons butter, melted, plus more softened for serving 1 1/2 teaspoons vanilla extract 1 large egg 1 cup blueberries Maple or pancake syrup, warmed, for serving Instructions: Heat a heavy skillet or grill over medium-low heat. In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside. In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine. Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries. Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden. Serve with more softened butter and warm syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61209,"Baked Croissant French Toast With Orange Syrup 3 large eggs 1/4 cup plus 1 tablespoon sugar 1 cup whole milk Grated zest of 1 orange 2 tablespoons fresh orange juice 1 tablespoon vanilla extract 4 croissants 1/2 cup orange marmalade Instructions: Whisk the eggs, 1/4 cup sugar, the milk, orange zest, orange juice and vanilla in a large bowl. Put the croissants in an 8-inch-square flameproof baking dish, squeezing them in to fit in a single layer. Pour the egg mixture over the croissants, then put a plate on top and press down to keep them submerged. Let soak in the refrigerator, at least 30 minutes and up to 1 hour. Preheat the oven to 350 degrees F. Remove the plate from the croissants, cover the baking dish with aluminum foil and bake until set, about 40 minutes. Remove from the oven and turn on the broiler. Uncover the baking dish, sprinkle with the remaining 1 tablespoon sugar and broil until the sugar is bubbling in spots, about 2 minutes. Meanwhile, mix the marmalade with 1/4 cup water in a small microwave-safe bowl; microwave until warm, 1 to 2 minutes. Serve on the side. Photograph by Andrew Purcell ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61210,"Carrot Cake Butter, for pans 2 cups all-purpose flour 2 cups sugar 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 2 tablespoons canola or vegetable oil 4 large eggs 4 to 6 carrots, grated Instructions: Preheat oven to 375 degrees F. Butter a 9 by 13-inch sheet pan or 2 (8-inch) round pans. In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. Using a hand mixer, stream in the oil, and then beat in eggs, 1 at a time. Stir in the carrots until well combined. Pour into batter into prepared pan(s). Bake for 30 to 40 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 61211,"Deborah Roberts Perry, Georgia Potato Salad 6 white or Yukon gold potatoes (3 pounds) 3 large eggs 1/2 Vidalia onion, peeled and finely chopped 1/4 cup chopped pimento 3 tablespoons sweet pickle relish 1/2 cup spicy brown mustard 1/2 cup mayonnaise Salt and freshly ground pepper 1 teaspoon paprika Instructions: Peel the potatoes and cut them into 1 1/2-inch chunks. Put the potatoes in a pot and add water to cover them by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. Bring the water to a boil, then add the eggs. Reduce the heat to a brisk simmer and cook, covered, until the potatoes can just be pierced by a fork, about 15 minutes. With a slotted spoon, remove the eggs from the pot and set them aside. Drain the potatoes and place them in a large bowl. Rinse the eggs under cold running water until cool enough to handle. Peel and chop 2 of the eggs and add them to the potatoes. Add the onion, pimento, and relish to the potatoes. In a small bowl, mix together the mayonnaise and mustard. Spoon over the potato salad, season with salt and pepper, and mix gently. Peel the remaining egg and slice it, placing the slices on top of the potato salad. Sprinkle with the paprika. Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours. Serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61212,"Spicy Salami Mozzarella Sticks with Vodka Sauce 36 very thin slices spicy salami, about 3 1/2 to 4 inches in diameter 18 mozzarella string cheese sticks 3/4 cup all-purpose flour 5 large eggs, lightly beaten with 1/4 cup water 3/4 cup Italian-style breadcrumbs 1 quart canola oil, for frying Vodka Sauce, warmed, recipe follows 2 tablespoons extra-virgin olive oil 1 medium yellow onion, finely chopped 2 large cloves fresh garlic, minced Kosher salt 1/4 cup vodka 2 teaspoons sugar 1/4 teaspoon crushed red pepper flakes One 14.5-ounce can crushed tomatoes 1/4 cup heavy cream, at room temperature Instructions: Form the sticks: Place two slices of salami on a cutting board so that they are overlapping and slightly longer than the mozzarella stick. Wrap up the mozzarella stick so it is completely covered in the salami and transfer, seam side down, to a parchment-lined rimmed baking sheet. Repeat wrapping the remaining mozzarella sticks with the salami. Refrigerate for 30 minutes. While the mozzarella sticks are chilling, place the flour, egg mixture and breadcrumbs in separate wide shallow containers. Working with one at a time, roll the mozzarella sticks in the flour and shake off any excess. Roll the sticks in the egg mixture, then in the breadcrumbs. Double coat by rolling the sticks in the egg mixture and breadcrumbs a second time. Arrange on a single layer on a rimmed baking sheet. Repeat with all of the sticks and refrigerate for 30 minutes. Fry the sticks: Preheat the oven to 200 degrees F. Pour the oil into a deep, heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F. Meanwhile, set a wire rack inside a rimmed baking sheet. Working in batches, carefully drop the sticks into the oil and gently \u201cswirl\u201d the oil so they fry more evenly on all sides. Fry until they are light to medium brown, 3 to 4 minutes. Remove the mozzarella sticks with a slotted spoon or spider and lay them out in a single layer on the wire rack. Repeat until all are cooked. Keep warm in the oven if needed. Serve: Serve the mozzarella sticks with warm vodka sauce for dunking. In a medium skillet over medium heat, heat the olive oil. Add the onion and garlic and season with salt. Stir in the vodka, sugar and red pepper flakes and cook for about 5 minutes. Add the tomatoes and cook for an additional 5 to 8 minutes over high heat, stirring from time to time. Taste for seasoning. Stir in the cream. Puree in a blender until smooth. Set aside until ready to use. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 61213,"Filet of Beef au Poivre 6 filet mignon, cut 1 1/4 inches thick Kosher salt 2 tablespoons coarsely ground black pepper 3 1/2 tablespoons unsalted butter, divided 1 1/2 tablespoons olive oil 3/4 cup chopped shallots (3 to 4 shallots) 1 cup canned beef broth 1/2 cup good Cognac or brandy Instructions: Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes. Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil. Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 61214,"Chayote Slaw with Avocado and Cilantro Dressing 3 cups julienned peeled chayote (about 1 pound chayote) 2 cups shredded red cabbage (about 1/4 of a small cabbage)
2 cups julienned carrots
1 cup julienned jicama (about 1/4 of a jicama)
1/2 cup thinly sliced scallions (4 to 5 scallions), 1 tablespoon reserved for garnish
1 teaspoon ground cumin
1 teaspoon ground coriander
Kosher salt 3/4 cup crema or sour cream 1/2 cup freshly squeezed orange juice (from 2 to 3 navel oranges)
1/4 cup fresh cilantro, stems and leaves
2 tablespoons lime juice (about 1 lime)
1 tablespoon light agave or honey
1 1/2 teaspoons chipotle hot sauce
1/2 teaspoon minced garlic (about 1 small clove)
1 small or 1/2 ripe large avocado, cut into cubes (about 3/4 cup cubed avocado)
1/2 large jalapeno, stemmed, seeded and minced (about 2 tablespoons minced)
Instructions: In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw. To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance. When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately. ","[Riesling, Sauvignon Blanc, Vermentino, Tempranillo]

" 61215,"Rocky Road Fudge 1/3 cup unsalted butter, cut into chunks 1 cup evaporated milk 1 1/2 cups sugar 1/4 teaspoon salt 12 ounces semisweet chocolate, chopped 1/2 cup slivered almonds, toasted 1 cup mini marshmallows Instructions: Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 61216,"Hot Lava 5 1/4 cups cake flour 4 cups sugar 1 3/4 tablespoons baking powder 1 teaspoon kosher salt 2 cups milk 1 1/2 cups vegetable oil 1/2 cup pureed frozen pineapple 2 tablespoons pure vanilla extract 4 eggs Brown Sugar Sauce, recipe follows Pineapple Filling, recipe follows Teriyaki Buttercream Frosting, recipe follows Caramelized Roasted Pig, recipe follows 4 cups brown sugar 2 cups milk 1 cup butter 2 tablespoons cornstarch 2 cups frozen pineapple 2 cups sugar 2 cups unsalted butter, room temperature 3 egg yolks 8 cups powdered sugar 1/4 cup teriyaki sauce Brown Sugar Sauce, recipe above 2 tablespoons pure vanilla extract 1 tablespoon butter 2 tablespoons brown sugar 8 ounces roasted pig, chopped Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two regular-size cupcake pans with 24 cupcake liners.
In a large bowl, sift the flour, sugar, baking powder and salt together. Set the bowl aside.
In an electric stand mixer bowl fitted with a paddle attachment, add the milk, vegetable oil, 1 cup cold water, pineapple, vanilla extract and eggs. Beat the wet ingredients together on medium speed for 2 minutes. Add the dry mixture into the bowl in three additions, scraping down the sides after each addition is mixed in. Pour half of the cooled Brown Sugar Sauce into the mixer bowl. Mix on low to medium speed until all the ingredients are mixed together; the batter will look smooth.
Fill each cupcake liner three-quarters full with the batter. Bake on the center rack for the best results. Bake until a toothpick comes out clean, 25 to 32 minutes. Cool completely. The cupcakes will be golden.
To assemble: Poke a hole in the center of each cupcake, fill with the Pineapple Filling. Frost the cooled, filled cupcakes with the Teriyaki Buttercream Frosting. Finish the cupcakes with the Caramelized Roasted Pig. In a medium saucepan, add the brown sugar, milk and butter. Heat on medium to high heat until the mixture bubbles and becomes thick enough to coat the back of a metal spoon, 10 to 15 minutes. Remove from the heat and pour into a heatproof bowl. Let cool. Mix 1/2 cup cold water and the cornstarch in a small bowl with a fork. Puree the pineapple, brown sugar and the water mixture in a blender. Bring the mixture to a boil in a medium saucepan over medium to high heat. Stir with a wooden spoon until the mixture reduces down to a thick syrup. Remove from the heat and pour into a bowl. Cool the filling in the refrigerator. When cool, pour the filling into a squeeze sauce bottle. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Scrape down the sides. Add the egg yolks one at a time to the butter, mixing in between each addition. Mixing on low speed, add the powdered sugar to the bowl 1 cup at a time, until the sugar is fully incorporated. Scrape down the sides again. Add the teriyaki sauce, half of the brown sugar sauce and vanilla to the mix, beat on medium low, 2 minutes.
In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar and butter melt together. Add the roasted pig, and stir until all the meat is coated with the mixture. Pour onto wax paper, and cool. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 61217,"Chicken Cutlet Sandwich 1 cup canola oil 8 slices prosciutto 16 to 24 fresh sage leaves, stemmed Kosher salt 1/2 cup mayonnaise 1/4 cup red wine vinegar 1 to 1 1/2 pounds whole skinless, boneless chicken breast, cut into 1/4-inch-thick pieces and pounded very thin 1 heaping tablespoon dried oregano 3 eggs, lightly beaten 4 cups plain breadcrumbs 4 large crusty, seeded rolls, split 2 romaine hearts, cut into 1/2-inch rounds 1/4 cup grated Parmesan Instructions: Cook the prosciutto and sage: Prepare a baking sheet fitted with a kitchen towel. In a large skillet, heat about 1/2 cup of the oil over low heat. When the oil begins to smoke lightly, add the prosciutto slices to the oil in the pan and cook until crispy, 1 to 2 minutes. Use a slotted spoon or spatula to remove them. Place them on the kitchen towel to drain. Next, add the sage leaves and cook until they pale in color and become crispy, 30 seconds to 1 minute. Remove and season them with salt. Set aside. Make the sauce: In a small bowl, whisk together the mayonnaise and red wine vinegar. Prepare the chicken cutlets: Prepare another baking sheet fitted with parchment paper. Sprinkle both sides of the chicken cutlets with the oregano and salt. Put the eggs in one bowl and the breadcrumbs in another. Dip each piece of chicken in the egg (on both sides) and then the breadcrumbs. Shake any excess off each one. Cook the chicken cutlets: Add the remaining oil to the pan used to fry the prosciutto and heat it until it smokes lightly. Use a pair of tongs to carefully add a couple of the chicken cutlets to the oil in a single layer. Cook over medium heat on the first side until golden brown, 3 to 5 minutes. Turn on their second side and cook 3 to 5 additional minutes. Cut a small incision in the middle of each cutlet to make sure they are completely cooked. If any are underdone, place in a warm oven to cook for a few additional minutes. Repeat the process with the remaining cutlets. Assemble the sandwiches: Spoon a generous helping of the mayonnaise mixture on the bottom half of the roll. Top with a mound of lettuce. Top with the chicken cutlets, some Parmesan, sage leaves and prosciutto slices. Drizzle with additional mayonnaise if desired. Top with the other half of the roll. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61218,"Cherry Lime Ricky 6 fresh cherries, pitted 1/2 lime, cut into 3 wedges 2 teaspoons sugar 3 ounces gin 1 cup crushed ice Instructions: Put the cherries, lime, and sugar into a large rocks glass. Muddle the fruit and sugar by pressing them with a pestle or a wooden spoon until juicy and fragrant. Add the gin and crushed ice. Cover with a cocktail shaker and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Serve. ","[Gin, Vodka, Rum]" 61219,"Baked Mexican Cheese Sticks 1/2 cup all-purpose flour 1 egg 1 1/2 cups panko breadcrumbs 2 tablespoons chopped fresh cilantro 1 teaspoon salt Pinch freshly ground black pepper 1 (12-count) package mozzarella string cheese Nonstick cooking spray Instructions: Place the flour in a shallow bowl or plate. In a separate bowl, whisk together the egg and 1 tablespoon water. In another shallow bowl or plate, combine the panko, cilantro, salt and pepper. Begin by coating the mozzarella sticks in batches of 2, first dredging in the flour mixture and shaking off excess. Then dip in the egg mixture, letting any excess drip off. Finish by dredging in the panko crumb mixture and shaking any off excess. Transfer the breaded cheese sticks to a sheet pan greased with nonstick cooking spray. Cover and freeze until frozen, about 4 hours and up to 2 days (this will lessen the oozing of the cheese). Preheat the oven to 400 degrees F. Lightly spray the cheese sticks with nonstick cooking spray. Bake until the cheese is soft and the sticks are lightly browned, about 12 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 61220,"Lazy Sunday Mimosa 1/2 cup pink sanding sugar 1 (750-ml) bottle brut Champagne 4 tablespoons pineapple juice 4 tablespoons blood orange juice 2 tablespoons orange liqueur (recommended: Grand Marnier) Instructions: Dip the rims of the champagne flutes in water. Dip again in the sanding sugar. Divide Champagne between 2 glasses. Add half of both juices to each glass and top with orange liqueur. ","[Champagne, Prosecco, Cava]" 61221,"Strawberries Two Ways 1 pound strawberries, washed, dried, hulled, and sliced lengthwise thinly 1 small lemon, juiced 3 tablespoons superfine sugar, divided 1 tablespoon balsamic vinegar About 10 fresh basil leaves, cut into chiffonade Vanilla ice cream, for serving, optional Instructions: Divide the strawberries between 2 bowls. To 1 bowl, add the lemon juice and 2 tablespoons sugar and stir well. Let stand for at least 15 minutes before serving. To the other bowl, add balsamic vinegar, 1 tablespoon sugar, and the basil. Toss to combine. Let stand for at least 15 minutes before serving. Serve over vanilla ice cream, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61222,"Chili-Rubbed Pork Chops 2 large onions 1/3 cup New Mexico chili powder Kosher salt 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/4 teaspoon ground cloves 2 cloves garlic, smashed 8 thin-cut boneless pork chops (about 2 pounds total), trimmed Vegetable oil, for brushing Spanish rice, for serving (optional) Instructions: Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste. Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat. Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired. ","[Malbec, Tempranillo, Garnacha, Barbera]" 61223,"Braciola and Sausage Sunday Gravy 6 very thin top round steaks, about 8 ounces Salt and freshly ground black pepper 1 cup grated pecorino cheese, plus more to pass at the table
1/2 cup homemade stale white breadcrumbs or panko, toasted 3/4 cup fresh flat-leaf parsley leaves, chopped 1/4 cup pine nuts or sliced almonds, toasted 2 teaspoons lemon zest 4 ounces salami or prosciutto di Parma, finely chopped 6 cloves garlic, 3 minced or grated, 3 crushed 2 small cl peppers such as Italian cherry or Fresno, 1 seeded and finely chopped (can substitute 1 teaspoon dried red crushed pepper flakes), and 1 thinly sliced
5 tablespoons EVOO 6 links hot Italian sausage 1 teaspoon fennel seeds, 1/3 palmful 1 cup dry red wine 2 large cans Italian San Marzano tomatoes 1 bay leaf 1 small carrot, peeled and halved 1 small rib celery, halved 1 small onion, halved and peeled 2 cups passata or tomato puree A handful of fresh basil leaves, torn 1 large red or yellow onion, thinly sliced 2 cubanelle peppers, thinly sliced 1 large red bell pepper, thinly sliced 1 cup chicken or beef stock 1 tablespoon tomato paste 2 to 3 tablespoons butter 1 1/2 pounds spaghetti Instructions: Sprinkle the meat on both sides with salt and pepper. In a bowl, combine half of the cheese, the breadcrumbs, 1/2 cup parsley, pine nuts, lemon zest, salami, minced garlic and the finely chopped cl pepper. Top the steaks, leaving a 1-inch border. Roll and tie the meat.
Heat about 2 tablespoons of EVOO in a pot over medium-high heat. When the oil smokes, add the meat bundles and brown. Remove the meat bundles, then add the sausages and cook until brown, then remove. Add about 1 tablespoon of EVOO and reduce the heat to medium, then stir in the fennel seeds and cook for 15 seconds. Add the wine and deglaze the pan, then add the tomatoes, bay leaf, carrots, celery and halved onion. Break up the tomatoes, and add the passata, then stir in the basil and season with salt and pepper. Slide the meat and sausages into the sauce and bring to a bubble, reduce the heat and simmer partially covered for a couple of hours, stirring occasionally.
In a skillet, heat about 2 tablespoons EVOO, 2 turns of the pan, then add the sliced onions, cubanelles, red bell peppers and sliced cl pepper, and cook to soften, stirring frequently, 12 to 15 minutes. Add the stock, the remaining 1/4 cup parsley, tomato paste and season with salt and pepper. Simmer 15 minutes more.
For a make-ahead meal, cool the sauce and meat and refrigerate. Reheat over a medium-low flame on the stovetop until warmed through. Store the onions and peppers separately and reheat over medium-low heat in small skillet.
To serve, bring a large pot of water to a boil, salt the water and cook the spaghetti to al dente.
Place the meat and sausages on a serving platter. Remove the onions, carrots, celery and bay leaf.
Add about 1 cup of the starchy cooking water to the sauce, then put half of the sauce in a gravy boat. Melt the butter into the remaining sauce and toss with the pasta and cheese. Serve the pasta alongside the meat roll and sausage. Top the pasta and meat with more sauce and cheese, and serve the peppers and onions on top of the sausage. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 61224,"Pommes Chef Anne 3 russet potatoes, scrubbed clean Extra-virgin olive oil 3/4 cup grated Parmigiano Kosher salt Instructions: Preheat the oven to 425 degrees F. Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick saute pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes. Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you. Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 61225,"Roasted Garlic Fingerling Potatoes 1 1/2 pounds fingerling potatoes 4 tablespoons olive oil 8 garlic cloves, sliced 1 tablespoon freshly chopped Italian parsley leaves Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. In a casserole dish, mix together the potatoes, oil, garlic, parsley, salt, and pepper. Roast for 20 minutes or until the potatoes are tender. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61226,"Grizzly Chocolate Treats 5 tablespoons unsalted butter, plus more for the pan 1 (10 1/2-ounce bag) mini marshmallows 1/3 cup unsweetened Dutch-process cocoa 1 teaspoon pure vanilla extract 6 cups crispy rice cereal Melted white chocolate, for drizzling Instructions: Butter a 13-by-9-inch baking dish. Add the butter, marshmallows, and cocoa powder to a large saucepan. Place over medium heat and stir until melted, about 5 minutes. Stir in the cereal until combined. Press into the buttered baking dish. Drizzle with the melted white chocolate. Let cool, and then cut into bars. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 61227,"Ricotta, Spinach, and Ham Stuffed Chicken Breast Marsala with Pine Nut Pilaf Extra-virgin olive oil, for drizzling 4 tablespoons butter, divided 1/2 pound cremini mushrooms, sliced 4 boneless, skinless chicken breasts Kosher salt and freshly ground black pepper 3/4 cup fresh ricotta or sheep's milk ricotta 1 box organic frozen spinach, defrosted, squeezed dry, and separated Freshly grated nutmeg 4 slices speck or prosciutto Flour, for dredging 2 cloves garlic, thinly sliced 1/2 cup marsala wine 1 1/2 cups chicken broth A handful fresh flat-leaf parsley, finely chopped Pine Nut Pilaf, for serving, recipe follows 2 tablespoons butter 1/2 cup orzo pasta 1/4 cup pine nuts 1 cup long grain rice 2 cups chicken stock Instructions: Cut 4 long pieces of kitchen twine. In a large skillet over medium-high heat, add a liberal drizzle of extra-virgin olive oil plus 2 tablespoons butter and saute the mushrooms for 8 to10 minute to darken. Meanwhile, butterfly the chicken breasts open and pound them out very thin, no more than 1/8-inch thick. Season the chicken with salt and pepper and top each piece of chicken with 2 tablespoons ricotta cheese and spread it around. Top with 1/4 of the spinach and season with freshly grated nutmeg, salt and pepper. Then top each piece of chicken with a slice of speck. Roll the chicken into bundles and secure with twine. Season the bundles with salt and pepper and dredge lightly in flour. Season the mushrooms with salt and pepper and remove to a plate. Add extra-virgin olive oil to coat the pan. Add the chicken and cook over medium-high heat for 15 minutes. Remove the chicken to a plate and cover with foil. Add the remaining 2 tablespoons of butter to the pan, sprinkle in 2 tablespoons flour, and deglaze the pan with marsala. Add the broth and cook to thicken, about 1 to 2 minutes, and then add the mushrooms to combine. Remove the string from the chicken and top with sauce. Serve with Pine Nut Pilaf. Melt the butter in a saucepot over medium heat. Add the orzo and pine nuts and toast until golden. Add the rice and stir in the stock. Bring to a boil, reduce the heat to simmer, and cover. Cook for 18 minutes. Fluff with a fork and serve. ","[Barolo, Barbaresco, Chianti, Rioja]

" 61228,"Vinegar Roasted Vegetables 1 1/2 cups whole white mushrooms 1 medium yellow onion, chopped into 1-inch chunks (about 1 cup)
1 red bell pepper, chopped into 1-inch chunks (about 1 1/2 cups)
1/2 medium head cauliflower, cut into large florets (about 1 1/2 cups)
2 tablespoons extra-virgin olive oil Kosher salt
1/4 cup white vinegar
2 tablespoons chopped fresh parsley
Instructions: Place a rimmed sheet pan in the oven and preheat to 375 degrees F. Mix together the mushrooms, onions, peppers and cauliflower in a large bowl, then lightly drizzle with olive oil and sprinkle with some salt. Add the white vinegar and toss to combine. Pour vegetables and vinegar into the preheated sheet pan. Bake, rotating halfway through, until vegetables are tender and beginning to brown and the vinegar has evaporated, 15 to 20 minutes. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61229,"Puttanesca Sauce with Cannellini Beans 12 ounces penne 1/3 cup olive oil 1 tablespoon minced garlic 4 cups canned plum tomatoes, drained and chopped 1 1/2 teaspoons dry oregano 1/2 teaspoon red pepper flakes 2 tablespoons drained capers 12 pitted oil-cured black olives, halved 2-ounce can anchovies, drained and minced 16-ounce can cannellini beans drained, rinsed and roughly chopped Salt and pepper, to taste 3 tablespoons minced fresh parsley Instructions: Bring salted water to a boil. Add penne and cook for 8 to 10 minutes or until tender but still firm to the bite. Meanwhile in a large saucepan heat the olive oil over moderate heat. When hot add the garlic and saute for a few seconds. Add the tomatoes, oregano, red pepper flakes, capers and olives. Simmer the sauce, covered, for 10 minutes. Uncover and simmer another 10 minutes, stirring on occasion, for 20 minutes. When done stir in the anchovies, beans, salt and pepper and simmer 5 minutes to heat through. Drain pasta and portion it out into a great big bowl. Spoon the sauce on the top and toss lightly. Garnish with parsley. ","[Nero d'Avola, Aglianico, Tempranillo, Garnacha]" 61230,"Sauteed Squash 2 to 3 tablespoons olive oil 1/4 pound yellow squash, sliced 1/4 pound zucchini, sliced 1 bunch green onion, chopped 2 teaspoons fresh garlic, chopped Salt and pepper 2 to 3 Roma tomatoes, diced Instructions: Heat skillet on high for 2 minutes, add oil, squash, zucchini, green onions, garlic and saute until tender. Do not overcook. Remove from heat. Salt and pepper to taste. Add fresh tomatoes and serve. ","[Vermentino, Gruner Veltliner, Sauvignon Blanc]" 61231,"Peach, Bourbon and Bacon Baked Beans 3 slices bacon, diced 1 medium onion, chopped
Three 15-ounce cans great Northern beans, drained
1 cup ketchup
1 cup packed dark brown sugar
1 cup peach preserves
3/4 cup chicken broth
1/4 cup bourbon
2 teaspoons dry mustard
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Instructions: Preheat the oven to 350 degrees F. In a Dutch oven, cook the bacon over medium heat until the fat is rendered, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and reserve. Add the onion to pan and cook until translucent, about 10 minutes. Reduce the heat to low, add the beans, ketchup, sugar, preserves, chicken broth, bourbon, mustard, salt, pepper, garlic powder and reserved bacon and stir until well combined. Bring to a simmer. Cover and bake for 40 minutes. Stir before serving.
","[Burgundy, Zinfandel, Merlot, Tempranillo]" 61232,"Carrot-Walnut-Cranberry Quick Bread with Vanilla Bean Glaze 1/2 cup melted unsalted butter, plus more, for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup dried cranberries 3/4 cup chopped toasted walnuts 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup shredded carrots 1 cup confectioners' sugar 1 tablespoon milk 1 vanilla bean, split and seeds scraped out Instructions: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded carrots. Fold this mixture into the flour mixture until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 61233,"Boiled Dungeness Crab with Homemade Cocktail Sauce 1 cup chili sauce 1 teaspoon horseradish 1 teaspoon Worcestershire sauce Juice from 1/2 a lemon Pinch sea salt Pinch cracked black pepper 2 whole, live Dungeness crabs (about 2 pounds each) Lemon slices, for serving Lime slices, for serving Instructions: For the cocktail sauce: Combine the chili sauce, horseradish, Worcestershire sauce, lemon juice, salt and pepper in a bowl. Chill until serving.
For the crab: Drop both whole live crabs in a large pot of salted boiling water. Let cook until the shells turn a bright red, 10 to 15 minutes. Be aware that the meat cooks very fast once exposed to the hot water. Remove the crabs from the water and pull the main shell off. If this is difficult, insert a large knife between the shells in the back of the crab where they meet and pry open. Once the top shell is removed, rinse the crab in the sink, cut in half (from front to back, not side to side) and peel off the gills (which are attached to the bottom portion) and discard. Clean out all entrails and other waste from the top shell portion. Place on a plate with the lemon and lime slices, and place the top shell back on top for presentation. Serve with the cocktail sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 61234,"Simple, Flavorful Meatloaf 2 pounds ground beef 1 small onion, finely chopped 1/2 red bell pepper, chopped 2 cloves garlic, minced 1 cup fresh bread crumbs 2 eggs, lightly beaten Salt Pepper 2 teaspoon chili powder, optional 3/4 cup ketchup or tomato sauce 2 tablespoon mustard 1/4 cup chopped fresh parsley 4 slices bacon Instructions: Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Gently mound the meat mixture into a metal 9x5 loaf pan. Top loaf with 4 strips of bacon. Bake for 1 hour and 10 to 20 minutes. Remove from oven and let sit for 15 minutes before slicing. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 61235,"Stuffed Squid: Kalamarakia Yemista 3 tablespoons Greek olive oil, plus 1/4 cup 1 Spanish onion, finely chopped 2 cloves garlic, finely chopped 1 1/2 cups long-grain rice 2 plum tomatoes, diced Salt and freshly ground black pepper 3 tablespoons finely chopped fresh mint leaves 1/4 cup finely chopped fresh flat-leaf parsley 2 1/2 pounds baby squid, cleaned 1/2 cup tomato juice Instructions: Preheat oven to 350 degrees F. Heat 3 tablespoons of the oil in a medium saucepan over medium-high heat. Add the onion and cook until soft. Add the garlic and cook for 30 seconds. Add the rice and stir to coat with the mixture; cook for 1 minute. Add 3 cups water, tomatoes, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover the pot, and cook until the rice is tender and the water is completely absorbed, about 14 to 16 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork and stir in the mint and parsley. Let cool. Stuff the squid with the rice mixture. Drizzle half of the remaining oil in a medium baking dish. Add the squid and drizzle with remaining oil and the tomato juice and season with salt and pepper. Bake until the squid is tender, about 25 to 30 minutes. Serve immediately. ","[Rioja, Pinot Grigio, Vermentino, Sauvignon Blanc]" 61236,"Quick Frozen Raspberry Dessert with Strawberries 10 ounce sweetened frozen raspberries (Do not thaw) 2 tablespoons orange juice 1 tablespoon orange liqueur Fresh strawberries, halved Instructions: Place frozen berries (unthawed) with orange juice and liqueur in food processor. If you are ready to serve, then fold fresh strawberries into this and serve in glasses. If you make this in advance, transfer mix to a metal bowl and freeze until ready to eat; you don't want this rock hard; if it is, reprocess in processor, then fold into berries. ","[Prosecco, Moscato, Vinho Verde]" 61237,"Marie's Tipsy Shrimp Sixteen 15-count black tiger shrimp, peeled and deveined 1 cup white Zinfandel 1 pound fettuccine 1/4 cup sweet cream butter 4 tablespoons minced garlic Pinch salt 2 cups whipping cream Parmesan Slivered almonds Instructions: Steam shrimp in wine until they turn pink, about 3 to 5 minutes. Cook fettuccine noodles, in boiling, salted water. Drain and keep warm. In a saucepan, melt the butter and saute garlic until golden. Add salt and whipping cream and reduce until the consistency of a thick sauce. Add a little of the wine mixture to the sauce. Spoon sauce over noodles and arrange 4 shrimp around each plate. Garnish with Parmesan and almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61238,"Butterflied Juniper-Brined Roasted Turkey with Porchetta-Spiced Butter 2 cups kosher salt 1 1/2 cups packed dark brown sugar 2 tablespoons juniper berries 1 tablespoon whole black peppercorns 5 bay leaves Zest of 1 lemon One 14- to 16-pound turkey, not kosher or self-basting, butterflied 16 tablespoons (2 sticks) unsalted butter, at room temperature 5 garlic cloves, minced 1 tablespoon finely chopped fresh rosemary 2 teaspoons fennel seed 1 teaspoon lemon zest Freshly ground black pepper Lemons, fresh rosemary and bay leaves for garnish (optional) Instructions: The day before, combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 4 cups (1 quart) water in a medium saucepan. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 20 cups (5 quarts) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weigh it down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours. The next day, drain, rinse and pat the turkey dry. Put on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour. Mix the butter, garlic, rosemary, fennel, lemon zest and 1/2 teaspoon pepper in a medium bowl until well combined. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Pat the turkey skin dry again and rub the porchetta spiced butter evenly over the surface, also getting underneath the skin of the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings. Roast until a thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving. Garnish the serving platter with lemons, rosemary and bay leaves if using.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61239,"Dark Chocolate Brownie Sundae 1 cup all-purpose flour 1/2 cup unsweetened Dutch-process cocoa powder 1 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter 12 ounces (about 2 cups) bittersweet chocolate chips, plus 1/3 cup (or use chopped bittersweet chocolate) 1 cup granulated sugar 1/2 cup packed dark brown sugar 4 large eggs 2 teaspoons pure vanilla extract Dark chocolate ice cream, chocolate sauce, chocolate-covered nuts and/or other sundae toppings Instructions: Preheat the oven to 325? F. Line a 9-by-13-inch baking dish with foil or parchment paper, leaving an overhang on 2 sides. Whisk together the flour, cocoa powder and salt in a medium bowl. Combine the butter and 12 ounces chocolate chips in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, 2 to 3 minutes. Whisk in both sugars until dissolved. Remove the pan from the heat, then whisk in the eggs and vanilla until fully combined. Whisk in the flour mixture until the batter is completely smooth. Spread the batter evenly in the baking dish, then scatter the remaining 1/3 cup chocolate chips on top. Bake until the top has a slightly matte finish and a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes (these are fudgy brownies). Transfer the pan to a rack and let cool completely (or let cool 15 minutes and serve slightly warm). Slice the brownies and serve with chocolate ice cream, chocolate sauce, chocolate-covered nuts and/or other sundae toppings.
","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 61240,"Simple Roast Chicken with Gravy One 4- to 5-pound chicken, giblets removed and reserved for another use Kosher salt and freshly ground black pepper 3 sprigs thyme 3 cloves garlic, unpeeled 2 tablespoons all-purpose flour 1/2 cup dry white wine 2 cups homemade chicken stock or low-sodium chicken broth Instructions: Pat the chicken dry inside and out with paper towels, and let sit at room temperature to take the chill off, about 30 minutes. Meanwhile, position an oven rack in the center of the oven, and preheat to 450 degrees F. Put a rack in a small roasting pan. Season the cavity of the chicken generously with salt and pepper, and stuff it with the thyme and garlic. Tie the legs together with butcher's twine. Season the outside with salt (generously) and a few grinds of pepper, and place the chicken breast-side up on the rack. (Seasoning the chicken when on the rack could result in gravy that's too salty.) Roast the chicken until the skin is golden brown and crispy and a thermometer inserted in the deepest part of the thigh registers 165 to 170 degrees F, depending on how you like your dark meat, 50 minutes to 1 hour. Let the chicken rest on the rack for a few minutes, then carefully tip it forward to drain all the collected juices into the roasting pan. Discard the thyme and garlic. Let the chicken rest on a cutting board while you make the gravy. (To transfer the chicken easily, hold a wooden spoon handle in the cavity with one hand and use the other hand to lift the chicken with tongs.) Remove the rack from the pan, and pour the pan drippings into a small bowl. Skim off 2 tablespoons of the fat, and stir them into the flour and 2 tablespoons water in another small bowl. Heat the roasting pan over medium-high heat, add the wine, scrape up any browned bits and simmer until the wine reduces by half, 3 to 4 minutes. Add the chicken stock and any remaining pan drippings, bring to a simmer, add the flour mixture and whisk constantly until the liquid thickens into a gravy, 2 to 3 minutes. Season the gravy with salt and pepper. Remove the butcher's twine from the chicken. Snip off the wingtips using kitchen shears; reserve to make stock. Remove the leg quarters by slicing between the thigh and the body, then finding the hip joints near the backbone and slicing through them. Separate the drumsticks and thighs, and transfer to a platter. Sit the carcass upright; snip out the backbone and reserve it to make stock. Lay the breast skin-side up and slice in half through the breastbone. Separate the wings and breast, and transfer to the platter. Serve the chicken with the warm gravy. Reserve the carcass to make stock. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61241,"Arancini Al Ragu 6 cups beef stock 2 tablespoons unsalted butter 1 teaspoon sea salt 1/2 teaspoon saffron strands 2 1/2 cups Arborio rice 1/2 cup grated Parmesan 1/2 cup grated Pecorino 1 pound ground beef 8 ounces ground pork Sea salt and freshly ground pepper 4 ounces pancetta, finely chopped 1 teaspoon olive oil 1 small yellow onion, finely chopped 1 small carrot, finely chopped 1 celery stick, finely chopped 1 bay leaf 1/2 cup white wine 1 cup tomato puree 2 tablespoons tomato paste dissolved in 1 cup warm water 3/4 cup peas 1 tablespoon unsalted butter 8 ounces mozzarella, cut into 1/4-inch cubes 1 1/2 cups flour Salt 2 cups plain breadcrumbs Canola oil, for frying Instructions: For the rice: In a medium saucepot over high heat, add the beef stock, butter, salt and saffron. When the stock reaches a boil, add the rice and stir it a bit to prevent sticking. Let it come to a rolling boil and lower the heat a bit to medium. Stir the rice once in a while, you want the rice to absorb all of the liquid; it should take 15 to 20 minutes. Taste the rice; it should be slightly al dente but creamy. Remove the pot from the heat, add the cheeses and stir well. Pour the rice onto a baking sheet and spread into a thin layer. Cover with plastic wrap and let cool, preferably overnight in the fridge. For the ragu: Mix the ground beef and pork together with your hands and add salt and pepper generously. Set aside. In a medium saucepot over medium low heat, saute the pancetta with the olive oil until the fat is melted. Add the onions and let cook until soft, about 5 minutes. Add the carrot and celery along with the bay leaf and cook until soft, 7 to 10 minutes. Add the ground meat and turn the heat to high. Keep mixing with a wooden spoon until the meat is well done and browned. Add the white wine and stir until it is evaporated. Add the tomato puree and tomato paste in water. Bring to a boil, and then lower the heat to medium, stirring occasionally. There will be some fat that comes to the top. Skim it off with a ladle but you want to leave some for the flavor. Let cook for about 1 1/2 hours. About 5 minutes before the ragu is done, saute the peas in a touch of butter with a pinch of salt and add to the ragu. Put the ragu in a bowl and set aside to cool. You can leave it overnight covered in the fridge. For the filling and assembly: Portion out cooled rice into identical portions. We weigh ours to 1.6 ounces. Take one portion and form it into a semi-circle in the palm of your hand, making a cup-like shape to place the ragu and mozzarella into. Scoop a generous amount of ragu, about 2 teaspoons, into the half ball and then a few cubes of mozzarella. Take another portion of rice and flatten it into a disk shape. Place that disk over the half ball to enclose the ragu and cheese in the center. Have a bowl of warm water nearby to dip your hands into' it'll make the process easier and less sticky. Roll the ball around to enclose all ingredients in the center and shape into a perfectly round ball. Repeat with the remaining ingredients. For the batter and breading: Place the flour and 1 1/2 cups cold water into a bowl and add a pinch of salt. Mix with a whisk until smooth and about the consistency of eggnog. Add the breadcrumbs to a large bowl or baking dish. Roll each rice ball in the batter and shake off excess batter. Then roll each ball in the breadcrumbs. Repeat with all the balls. Use a heavy duty pot with enough canola oil to submerge the balls in. Make sure the oil isn't near the top of the pot because it will overflow when you drop your balls in. Bring the oil to 350 degrees F, using a high temp thermometer if you have one. If not you can throw a small piece of white bread in to test; it should brown quickly and float when the oil is hot enough. Use a slotted spoon or wire basket to lower your balls into the hot oil. Don't overcrowd the balls - maybe 2 or 3 at a time. Fry in batches until they are golden like arancini (\little oranges), about 5 minutes. Remove and place on paper towels to drain. Eat hot. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 61242,"Herby Sausage and Artichoke Baked Pasta 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 4 large sprigs fresh basil, plus 1 cup chopped fresh basil 1 cup chopped fresh flat-leaf parsley, plus more, for serving Kosher salt and freshly ground black pepper 3/4 pound spicy Italian sausage, casing removed 10 ounces frozen artichoke hearts, thawed 1 pound dried rigatoni 3 cups shredded fontina cheese 1 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of 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, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the artichokes to the skillet and cook, stirring occasionally, until hot, about 3 minutes. Add the artichokes to the bowl with the sausage. Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with chopped parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 61243,"\Eye-studded\ Turkey Tenderloin (Pearl Onions and Black Olives) Cooking spray 2 turkey breast tenderloins Salt and ground black pepper 1/4 cup hoisin sauce 2 frozen pearl onions, thawed 1 large black olive, halved crosswise Wooden pick Instructions: Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray. Place tenderloins in pan and season all over with salt and black pepper. On 1 of the tenderloins, spread hoisin sauce all over. On the other, drizzle vegetable oil over the top. Using wooden picks, attach black olives to pearl onions and then the hoisin- coated turkey tenderloin, making a set of eyes in the meat. Roast 30 minutes, until an instant-read meat thermometer inserted into the tenderloin registers at least 160 degrees F. Reserve plain tenderloin for another meal. Let hoisin-coated turkey stand 10 minutes before slicing crosswise into 1/2-inch thick slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61244,"Shrimp Scampi with Ribbony Squash and Zucchini Kosher salt 8 ounces whole wheat spaghetti 1 yellow squash 1 zucchini 1 pound peeled and deveined medium shrimp, tails removed Freshly ground black pepper 2 tablespoons olive oil 1 cup cherry tomatoes, halved 4 cloves garlic, finely chopped Pinch crushed red pepper flakes, optional 1/2 cup low-sodium vegetable or chicken broth 2 tablespoons chopped fresh chives Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente. While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds. Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons. Toss the shrimp with 1/2 teaspoon kosher salt and some pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry. Season with additional salt and pepper. Divide among 4 bowls and top with the chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 61245,"Sour Cherry Bulgur Salad Kosher salt and freshly ground pepper Olive oil, for drizzling
1 cup bulgur wheat
1 cup chopped sour cherries
2/3 cup finely chopped fresh parsley 2/3 cup finely chopped toasted walnuts
1/2 cup finely chopped red onion
1/2 cup finely chopped fresh dill 1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 cloves grated garlic
1/2 cup crumbled feta
Instructions: Add 2 cups water to a medium saucepot. Season with salt and drizzle in some olive oil, then stir in the bulgur. Bring a boil over high heat, then cover, lower to a simmer and cook until the grains are tender, about 1 hour. Allow bulgur to come to room temperature. Combine the bulgur wheat with the cherries, parsley, walnuts, red onion and dill in a large bowl, reserving about 1 tablespoon of each herb for garnish. Gently mix to combine. Add the extra-virgin olive oil, lemon juice and grated garlic and season to taste. Transfer to a serving bowl and garnish with feta, reserved herbs and a drizzle of olive oil. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61246,"Roasted Shallots 8 shallots, peeled 1 tablespoon olive oil 1 tablespoon balsamic vinegar Salt Instructions: Toss shallots with olive oil, vinegar and salt. Roast them in a 375 degree oven, stirring occasionally until deep brown, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 61247,"Drop Biscuits 1 3/4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon sugar 1 teaspoon kosher salt 1 stick cold unsalted butter, diced 3/4 cup whole milk, plus more for brushing Flavored butters, for serving (recipes follow) 1 stick softened butter 1/4 cup chopped dill 2 tablespoons capers Zest and juice of 1 lemon 1 stick softened butter 3 tablespoons mango chutney 2 tablespoons roasted curry powder 1 stick softened butter 2 tablespoons pure maple syrup 1 tablespoon adobo sauce, from a can of chipotles Instructions: Preheat the oven to 400? F. Line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the butter just a few times, until it is in pea-size pieces. Add the milk and pulse just until the dough comes together. Scoop 1/4 cupfuls of dough with a cup measure or ice cream scoop onto the baking sheet (about 10 scoops). Brush the tops lightly with milk. Bake until golden, 15 to 20 minutes. Mash butter with dill, capers, lemon zest and juice. Puree butter with mango chutney and curry powder. Puree butter with maple syrup and adobo sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61248,"Banana Toffee Fritters 21/2 cups peanut oil 3 ripe bananas, plus 1 extra banana, sliced, to serve
41/2 oz dark brown sugar 2 tbsps of white sesame seeds Vanilla ice cream, to serve 41/2 oz self-rising flour 2 eggs, beaten Pinch of salt Instructions: For the Batter: Sift the flour into a bowl and stir in the beaten eggs, then gradually add 2 tbsps of water and mix together into a batter. Add the salt and leave to stand for a few minutes. For the Fritters: Place a wok over high heat and add the peanut oil. Heat the oil to 350degreesF, or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
Peel the bananas, removing any strings from the fruit, and break each one into about 4 pieces. Dip the banana pieces one by one into the batter and then add to the hot oil. Fry for 3-4 minutes or until the pieces turn golden and float to the surface of the oil, then carefully remove from the oil with a slotted spoon and drain on paper towels.
While the banana fritters are draining, heat a small wok or skillet over medium heat and add the sugar. As the sugar starts to turn to liquid, quickly add the fritters and coat well in the caramelized sugar. Sprinkle over the sesame seeds as you turn the fritters in the pan: they will become toasted as they hit the hot sugar.
Remove the toffee fritters from the pan and dip them quickly in a bowl of iced water, then place on individual plates. Decorate with the banana slices and serve with a scoop of vanilla ice cream.
Take care not to overheat the sugar or it will taste burned, so keep the heat on medium-low when you are making the toffee coating for the fritters. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61249,"Chicken, Pepper and Tomatoes 4 large skinless boneless chicken breast halves, tenders removed 1/4 cup olive oil 1 red bell pepper, thinly julienned 1 carrot peeled and thinly julienned 1 stalk celery, thinly julienned 1 clove garlic thinly sliced 1/2 cup dry white wine 1 cup Italian canned plum tomatoes, cut into strips Salt and freshly ground black pepper Instructions: Heat the olive oil, in a large skillet, over medium high heat. Add the chicken and saute for 2 minutes a side to add some color. Remove the chicken to a plate. Add the bell pepper, carrot, celery and garlic to the skillet and saute, stirring continuously, for about 2 minutes or until the vegetables begin to get tender. Add the white wine and evaporate. Add the tomatoes, return the chicken on top. Cover and cook over low heat for 5 to 8 minutes or until the chicken is cooked through. Remove the chicken and set over the warm rice salad. Adjust seasoning of the pan sauce and spoon over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61250,"Grilled Mexican Street Corn Salad Neutral oil, for the grill grates 6 ears corn, shucked 4 scallions 2 jalapenos
1 red bell pepper
1/3 cup sour cream
1/4 cup mayonnaise 1 teaspoon chipotle cl powder
Zest and juice from 1 lime
1 clove garlic, grated on a rasp grater One 15-ounce can black beans, drained and rinsed
1 cup grated Pecorino-Romano cheese
Kosher salt and freshly cracked black pepper
Hot sauce, as needed, optional
1/4 cup chopped fresh cilantro
8 slices crispy bacon, cooked using the Mauro Method and crumbled (see Cook's Note)
Instructions: Preheat a grill to high heat. Oil the grates well. Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool. In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine. Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 61251,"Cheddar-Black Pepper Waffles with Sausage and Apples Maple Agrodolce 2 tablespoons canola oil 1 pound high-quality pork breakfast sausage links, sliced
1 large sweet onion, such as Vidalia, halved and thinly sliced
1 large Granny Smith apple, cored, halved and thinly sliced
1 large Gala apple, cored, halved and thinly sliced
1/2 cup pure Grade B maple syrup
Kosher salt and freshly ground black pepper
1/4 cup apple cider vinegar
1 teaspoon finely chopped fresh thyme
Chopped fresh flat-leaf parsley, as needed 1 1/2 cups all-purpose flour 3/4 cup grated sharp white Cheddar 2 teaspoons baking powder
2 teaspoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon coarsely ground black pepper
1 1/4 cups buttermilk
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted, plus more for the waffle iron
Few dashes hot sauce
2 large eggs
Instructions: For the sausage and apples maple agrodolce: Put 1 tablespoon of the canola oil in a cast-iron skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until deeply browned, 8 to 10 minutes. Set aside. Put the remaining tablespoon of oil in a medium nonstick skillet over medium heat. Add the onions and toss to coat with the oil, then add the apples, 2 tablespoons of maple syrup and some salt and pepper and cook, stirring frequently, until the apples and onions are very soft and caramelized, about 10 minutes. Add 1 tablespoon of the apple cider vinegar and remove the skillet from the heat. Stir the sausage, thyme and parsley into the caramelized apples; transfer to a bowl and keep warm. Put the nonstick skillet back over low heat, add the remaining 6 tablespoons maple syrup and 3 tablespoons cider vinegar and swirl a few times to make the agrodolce. For the Cheddar-black pepper waffles: Fit a baking sheet with a baking rack, put the baking sheet in the oven and preheat the oven to 200 degrees F. Whisk together the flour, Cheddar, baking powder, sugar, baking soda, salt and pepper in a large bowl. Whisk together the buttermilk, melted butter, hot sauce and eggs in a medium bowl. Add the wet ingredients to the dry ingredients and whisk until just combined. Lumps are ok. Preheat the waffle maker according to the manufacturer's instructions. Brush the grates with some melted butter. Ladle about 1/3 cup of the waffle batter into each grate, close the cover and cook until golden brown and crispy, about 4 minutes. The waffles will be misshapen, not perfectly square, with rounded corners. When they are cooked, transfer them to the baking rack and continue with the rest of the batter. To serve, put 2 waffles on each of 4 plates. Top each with some sausage and apples and a drizzle of the warm maple syrup and cider vinegar agrodolce. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61252,"Hawaiian BBQ Chicken 6 chicken thighs 1 cup pineapple juice 1/2 cup brown sugar 2 tablespoons soy sauce 2 cloves garlic 1 teaspoon fresh ginger Instructions: Marinate the chicken thighs with the rest of the ingredients for 30 minutes. Place them on the grill over medium heat. Grill thighs until juices run clear. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 61253,"Crispy Everything Chicken Cutlets 4 chicken cutlets Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 1/4 cup milk 2 large eggs, beaten 1 1/4 cups panko breadcrumbs 3 tablespoons everything bagel seasoning 3 tablespoons salted butter 3 tablespoons olive oil 1/2 cup olive oil 1 tablespoon Dijon mustard 2 teaspoons honey 2 lemons, juiced (about 1/4 cup) Kosher salt and freshly ground black pepper 4 cups mixed greens 1 cup halved cherry tomatoes 2 lemons, halved or sliced, for garnish Instructions: For the chicken: Heat a large skillet over medium heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the flour to a shallow bowl. Whisk together the milk and eggs in a second bowl. Mix the panko and everything bagel seasoning in a third bowl. Bread the chicken by dredging each cutlet first in the flour, shaking off the excess. Next, dip into the egg wash, then cover in the seasoned panko. Add the butter and oil to the skillet. When the butter is melted, add the chicken and cook until golden and crisp (or registering 165 degrees F), 4 to 5 minutes per side. Remove to a rack to rest. For the easy lemon dressing: While the chicken is cooking, add the olive oil, mustard, honey, lemon juice and salt and pepper to taste to a mason jar and shake to combine. For the salad: Pour the dressing over the mixed greens in a bowl and toss. Add the greens to a platter, pile the chicken on top and garnish with the tomatoes and lemons. (Alternatively, add the undressed greens to a platter, drizzle on some of the dressing, pile the chicken on top, garnish with the tomatoes and lemons and serve with additional dressing on the side.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 61254,"Cranberry Granita 2 cups water 5 1/2 ounces cranberries, approximately 1 1/2 cups, washed and sorted 3/4 cup granulated sugar 1/2 teaspoon lime zest Instructions: Place the water, cranberries and sugar into a small saucepan, set over medium-high heat and simmer until the berries begin to pop, approximately 7 minutes. Remove from the heat. Puree with a stick blender, blender or food processor, for 1 minute. Pass the mixture through a fine mesh strainer directly into a metal 13 by 9-inch pan. Do not press on the skins. Simply allow the juice to drip through the strainer. Add the zest and stir to combine. Place in the freezer until set, at least 6 hours and up to overnight. Once frozen, scrape the mixture with a fork to create a shaved ice texture. Serve immediately. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 61255,"Crispy Trout with Kitchen Butter Sauce 1 tablespoon plus 10 tablespoons cold unsalted butter, cut into pats 3 cloves garlic, smashed
2 sprigs fresh thyme
1/4 cup heavy cream
1 1/2 tablespoons chopped chives
2 teaspoons sherry or white wine vinegar
1 teaspoon minced fresh tarragon
Fine sea salt and freshly ground black pepper
4 rainbow trout (about 3/4 pound each), butterflied and backbone removed
Instant flour, such as Wondra, or cake flour, for dusting fish Canola oil, for coating pans Instructions: If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish. For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste. Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish. Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61256,"Cannoli 1 1/2 cups all-purpose flour 1 tablespoon sugar 1/8 teaspoon salt 1/2 cup dry Marsala or other dry red wine Cannoli molds (tubes for shaping shells during frying) 2 beaten egg whites Vegetable oil, for frying 1/2 cup heavy cream 1 pound ricotta 1/2 cup powdered sugar 2 teaspoons nut-flavored liqueur, such as Nocello, Frangelico, or Amaretto 1/4 cup finely chopped dates 1/2 cup melted semisweet chocolate 1/4 cup chopped pistachios Instructions: For the shells: Into a bowl sift together the flour, sugar, and salt. With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour. On a lightly floured surface, roll out the dough to 1/8-inch thickness. With a cutter, cut out rounds 5-inches in diameter. In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white. In a deep saute pan, heat the oil to 350 degrees F. Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannoli. (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.) For the filling: In a mixing bowl whip the cream. Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, nut liqueur, and dates. Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure that the middle is filled. Dip both ends in the melted chocolate, then into the pistachios and place on a waxed paper lined baking sheet. Repeat with the remaining cannoli, and serve. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 61257,"Sourdough Pancakes 1 cup all-purpose flour 1 cup Sourdough Starter, recipe follows 1 tablespoon sugar
1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup milk 1 egg, beaten 2 tablespoons oil Butter or cooking spray, for griddle 2 cups all-purpose flour 2 cups warm water 1 package dry yeast 1/4 cup sugar 1 cup warm water (110 to 115 degrees F) 1 cup all-purpose flour Instructions: Combine flour, Starter, sugar, baking powder, salt and soda in a medium mixing bowl and mix. Add milk, egg, and oil and stir until batter is smooth.
Heat griddle and then lightly grease. Pour mixture to make 3 to 4-inch diameter pancakes and cook on 1 side. With a spatula, flip pancakes to cook on both sides. Remove from griddle and serve. Combine all ingredients for the Starter in a glass jar. Let stand, uncovered, in a warm place overnight or up to 48 hours. The longer the mixture stands, the stronger the ferment will be. After fermenting, the starter is ready to use or store in refrigerator. After removing 1 cup of starter add the \Feed\ once or twice a week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 61258,"Chuckwagon Beef Stew 4 pounds lean beef, cubed 4 tablespoons oil 2 cloves garlic, minced 4 cups hot water 2 large cans tomatoes 2 thin slices lemon 4 medium onions, sliced 2 tablespoons salt 1/2 teaspoon pepper 6 tablespoons sugar 12 medium carrots, peeled and cut into 1-inch pieces 9 to 10 medium potatoes, quartered Dash cloves 1/2 teaspoon dried basil leaves 2 cans English peas Instructions: In a Dutch oven or skillet, brown beef well in oil. After the beef is cooked, remove and put into a deep pot. Add the garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover, and cook until vegetables are tender. Add canned peas, and cook until they are heated through, about 4 minutes. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 61259,"Pineapple Bread Pudding 1 stick (16 tablespoons) unsalted butter, softened, plus more for the dish 1 cup granulated sugar 4 large eggs Two 8-ounce cans crushed pineapple, drained well 5 slices white bread, cubed Instructions: Preheat the oven to 350 degrees F. Butter a 1.5-quart casserole dish. In a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Then add the eggs one at a time, incorporating fully between each addition. With the mixer on low, beat in the pineapple just until incorporated. With a rubber spatula, fold in the bread. Pour it into the prepared dish. Bake in the oven until golden brown and set, 50 to 60 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61260,"Coconut Milk Rice Pudding 2 cups long grain rice 1/4 cup vegetable oil 4 cups coconut milk 4 cups sugar 1 stick butter 1/3 teaspoon saffron, steeped in 2 tablespoons hot water 2 tablespoons rose water 1/2 cup pistachios, finely chopped 1/2 cup candied orange peel Instructions: Soak the rice in 2 cups water for 1 hour. Drain and pour the rice into a food processor. Grind until broken up but not powdered. Pour into a pot with 4 cups water and add the oil. Bring to a boil and cook 20 minutes, stirring continuously. Mix 3 cups water, 2 cups coconut milk and the sugar in a bowl. Let stand to dissolve, 20 minutes. Incorporate the sugar mixture and half the butter to the rice, stirring over medium heat. After 5 minutes, add the remaining 2 cups coconut milk, the remaining butter, the saffron and rose water. Simmer until the rice is cooked and has a thick consistency, 15 more minutes. Remove from the heat and pour into a serving bowl, stirring to cool. Place in the refrigerator for 4 hours to set. Garnish with pistachios and candied orange peel. ","[Chardonnay, Sauvignon Blanc, Moscato, Vinho Verde]" 61261,"Bacon and Tomato Hash 4 rashers streaky bacon 2 teaspoons garlic-infused oil 1 tomato, diced 2 teaspoons Worcestershire sauce 2 tablespoons chopped fresh parsley leaves Freshly ground black pepper Serving suggestion: bread Instructions: Cut each piece of bacon into 3 or 4 pieces. Heat oil in a skillet. When oil is hot, fry bacon until crispy (the bacon will also give up flavorful fat of its own). Remove the bacon to a piece of kitchen towel. Add the diced tomato, with all its seeded, gluey interior, into the hot oily pan, which will cause a great spitting and sizzling, and stir for a couple of minutes. Add the Worcestershire sauce and stir again, then put the bacon back into the pan, mixing it into the tomato before transferring to a plate. Scatter with some parsley and freshly ground black pepper, and serve with bread to dip in the oily juices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61262,"Chocolate Cupcakes and Peanut Butter Icing 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 2/3 cup granulated sugar 2/3 cup light brown sugar, packed 2 extra-large eggs, at room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk, shaken, at room temperature 1/2 cup sour cream, at room temperature 2 tablespoons brewed coffee 1 3/4 cups all-purpose flour 1 cup good cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon kosher salt Kathleen's Peanut Butter Icing, recipe follows Chopped salted peanuts, to decorate, optional 1 cup confectioners' sugar 1 cup creamy peanut butter 5 tablespoons unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1/3 cup heavy cream Instructions: Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended. Divide the batter among the cupcake pans (one rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans and allow to cool completely before frosting. Frost each cupcake with the peanut butter icing and sprinkle with chopped peanuts if desired. Place the confectioners' sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61263,"Easy Cranberry and Apple Cake 12 ounces fresh cranberries, rinsed and picked over for stems 1 Granny Smith apple, peeled, cored, and diced 1/2 cup light brown sugar, lightly packed 1 tablespoon grated orange zest (2 oranges) 1/4 cup freshly squeezed orange juice 1 1/8 teaspoons ground cinnamon, divided 2 extra-large eggs, at room temperature 1 cup plus 1 tablespoon granulated sugar 1/4 pound (1 stick) unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 1/4 cup sour cream 1 cup all-purpose flour 1/4 teaspoon kosher salt Instructions: Preheat the oven to 325 degrees F. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 61264,"Giant Biscuits with Shrimp Gravy 1 3/4 cups all purpose flour 2 teaspoons baking powder 1 teaspoon salt 2 teaspoons sugar 4 tablespoons butter, chilled and cut into tablespoonful pieces 3/4 cup milk Instructions: Preheat the oven to 450 degrees. In a food processor combine the flour, baking powder, salt, sugar and process until well combined. Add the butter and process for 15 seconds or until it is broken down into oatmeal sized pieces. Add the milk and process just until the dough is combined. Transfer the dough to a board and pat it to 1 inch thick. Stamp out 4 or 6 large rounds, more or less of equal size, and set them on a baking sheet. Bake for 15 minutes. Lower the heat to 375 degrees and bake for another 15 minutes or until cooked through. Remove from oven and split open. Set bottom half on a dinner plate, spoon shrimp sauce over the bottom biscuit half and top with top biscuit half. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 61265,"Du Puy Lentils with Carrots 1 large leek, white and pale green parts chopped, plus 1(6-inch) dark green leaf 1 tablespoon olive oil 2 small carrots cut in 1/4-inch slices on the diagonal 1 cup du Puy lentils 3 cups chicken broth 4 parsley stems plus 1/4 cup chopped parsley leaves 1 bay leaf 1 tablespoon balsamic vinegar Salt and freshly ground black pepper Instructions: In a medium saucepan over medium heat, saute the leek in the olive oil until translucent. Add the carrots and saute 1 minute further then add the lentils, chicken broth, parsley stems and bay leaf and bring to a boil. Reduce heat to low and simmer, covered, until the lentils are soft but not mushy, about 40 minutes. Remove the cover, turn the heat up to medium and cook strongly 5 to 8 additional minutes, until most of the liquid has been absorbed. Fish out the bay leaf, the dark green leaf part of the leek and parsley stems, stir in the balsamic vinegar and parsley, and season with salt and pepper. Serve hot or at room temperature. Cook's Note: Du Puy lentils are the small, blue-green marbled lentils grown in the volcanic soil of the southwest of France. If you can't find du Puy lentils, an equal quantity of another small lentil may be substituted. You may need to add 10 or so minutes of cooking time. This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61266,"Baked Stuffed Squid: Calamari Ripieni al Forno 1/4 cup olive oil 1 large onion, sliced thinly (preferably sweet white Vidalia onion) Salt and freshly ground black pepper 1/4 cup pine nuts 1/4 cup raisins 1/4 cup Italian or kalamata olives (preferably pitted) 1 teaspoon capers, optional One 24-ounce can peeled crushed/ground tomatoes (recommended: Kitchen Ready) 5 or 6 basil leaves, torn 3 eggs 3/4 cup seasoned bread crumbs, plus extra for sprinkling 1 tablespoon raisins, coarsely chopped 1 tablespoon pine nuts, coarsely chopped 1/4 cup chopped squid tentacles 1 tablespoon caciocavallo cheese or Pecorino Romano, chopped into small cubes 12 cleaned fresh or frozen medium squid Grated Romano Dry seasoned bread crumbs Salt and freshly ground black pepper Extra-virgin olive oil Instructions: To make the sauce: Pour the oil into a medium size saucepan, add the onion, a pinch of salt and pepper and saute at medium to medium-high heat until the onion becomes golden and tender and you can see through it. Add the pine nuts, the raisins and the olives, (for a tangy taste, add the capers). Saute for about 3 more minutes). Add the can of tomatoes (add about 1/2 can of water to thin the sauce for cooking) and cook at medium heat for about at least 1 hour, stirring occasionally. Lastly, add the basil leaves for a more fresh and tasty flavor.
Preheat the oven to 400 degrees F.
To make the stuffing: in a medium bowl, beat the eggs and gradually add the bread crumbs, raisins, pine nuts, tentacles and cheese. Mix to a soft consistency. Stuff squid loosely with the mixture and secure opening with a small skewer or toothpick. Place a single layer of squid in a medium baking dish (9 by 13-inches). Top with the sauce. Sprinkle a little grated romano, some dry seasoned bread crumbs, a pinch of salt and pepper over the sauce, then drizzle with some olive oil. Cover pan with aluminum foil and bake for about 45 minutes or until tender. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 61267,"Tarragon-Dijon Tuna Salad on Mustard Rolls 1/4 cup Dijon mustard (recommended: Edmond Fallot Taragon) 2 tablespoons apple cider vinegar 1/4 cup vegetable oil 1 tablespoon chopped fresh tarragon leaves 2 tablespoons honey 3 tablespoons sour cream 3 (6-ounce) cans albacore tuna 1/4 cup diced red onion 1/2 cup julienned jicama 1/2 cup golden raisins 1/2 cup shredded carrots 1/4 cup sunflower seeds Mustard Rolls, recipe follows Lettuce, for serving 3 cups warm water 1 tablespoon active dry yeast 1 tablespoon salt 1/4 cup vegetable oil, plus more for oiling pan 1/2 cup whole-grain mustard 5 cups all-purpose flour, plus more for dusting surface 1/4 cup butter 2 tablespoons honey 2 tablespoons whole-grain mustard seeds Instructions: Thoroughly whisk together dressing ingredients in a large bowl. Add tuna to bowl and toss to coat with dressing. Fold in the remaining ingredients. Cover and refrigerate for 1 hour. Serve tuna salad on mustard rolls with lettuce. In the bowl of an electric mixer fitted with a dough hook, stir water, yeast, salt, oil, mustard, and 2 cups of flour together; beat until mixed. Add remaining flour, 1/2 cup at a time, beating until the dough holds together. Remove from mixer and knead on a floured surface until dough springs back when poked with your finger. Place in an oiled bowl and let rise until doubled in size. Punch down and let rise again. Knead lightly and shape into rolls. Let rise 1 more time and then brush with glaze.
Preheat oven to 425 degrees F.
Bake for 20 to 25 minutes. Let rolls cool for 5 minutes before slicing in half and serving with a hearty portion of tuna salad topped with lettuce. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]

" 61268,"Honey Q Cuz Chops 1/2 cup brown sugar 1/2 tablespoon garlic salt 1/2 tablespoon mesquite spice 1/4 cup your favorite rub (recommended: Cuz Rub) 6 pork chops Instructions: Preheat a grill. In a small bowl, mix brown sugar, garlic salt, mesquite spice, and the rub. Rub mixture on both sides of the pork chops. Place pork chops on grill and cook on both sides until pork reaches an internal temperature of 150 degrees F, about 5 minutes on each side (cooking time will vary based on the thickness of the chops). Remove from grill and let rest for 5 minutes before serving. ","[Syrah, Zinfandel, Malbec, Tempranillo]" 61269,"Pineapple Skewers with Coconut and Mint 1 pineapple (about 5 pounds), trimmed 3/4 cup water, plus more as needed 6 whole allspice 4 thin ginger One 3-inch long cinnamon stick 1 whole star anise 1 cup sugar 1/4 cup light corn syrup Toasted sweetened coconut flakes, as needed Thinly sliced fresh mint leaves, for garnish Instructions: Peel and core the pineapple, reserve the core. Cut the pineapple into about 1 1/2-inch chunks and roughly chop the core. Set the pineapple chunks aside. In a medium bowl, combine the pineapple core, 3/4 cup of water, allspice, ginger, cinnamon, and star anise. Set aside. In a medium saucepan, stir together the sugar, corn syrup, and just enough water so that it resembles wet sand. Place the pan over medium to medium-high heat and cook, stirring, until the mixture begins to boil. Stop stirring and continue to cook until golden brown, about 5 minutes. Remove the pan from the heat and carefully add in the spice mixture. Stir the caramel, return it to medium heat, and simmer until reduced to a glaze, about 8 minutes. Set the caramel aside and let cool slightly. Strain the caramel into a bowl and discard the solids. Add the pineapple chunks to the caramel and toss to combine. Marinate at room temperature for an hour or refrigerate overnight. Put the toasted coconut on a plate. Using a fork, remove the pineapple chunks from the caramel. Working with one chunk at a time, roll the pineapple in the coconut, pressing it on. Thread the coconut-coated pineapple chunks onto the ends of the skewers, about 1 or 2 per skewer. Transfer to a serving platter and strew the mint over the top. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 61270,"4-Cheese Mac and Cheese with Spicy Chili Crust 1 cup heavy cream 1 cup diced or grated cheeses (equal parts parmesan reggiano, mezze secco, hard provolone and manchego) 1 pinch black pepper 1 splash truffle oil, to taste 1 pound elbow macaroni, partially cooked 1/4 cup toasted panko bread crumbs mixed with a pinch of red pepper (ancho, aleppo, or urfa all work very well) Instructions: In a medium saucepan over high heat, bring the cream to a boil and then reduce the heat to a simmer. Slowly whisk in the mixed cheeses until smooth. Add the pepper and truffle oil. Add the partially cooked pasta letting it finish cooking in the cheese mix, about 2 to 3 minutes. Spoon into ramekins or other serving dish and top with the bread crumbs. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]" 61271,"Down-East Baked Beans 1 pound dried white beans, such as Maine yellow-eye, great northern, navy, or cannellini 1/4 pound salt pork, diced 1 teaspoon dried mustard 1/2 cup full-flavored molasses 2 tablespoons dark rum Salt and freshly ground black pepper Serving suggestion: brown bread Instructions: Put beans in a large pot with enough water to cover by about 2 inches. Bring to a simmer over medium-high heat. Reduce heat to a medium and simmer uncovered for 15 minutes. Drain beans, reserving cooking liquid, then transfer beans to a 2-quart bean pot or Dutch oven. Preheat oven to 250 degrees. Place salt pork in a small pot, add water to cover, then bring to a boil over high heat. Drain pork and add to beans. In a small bowl, dissolve mustard in 1 teaspoon warm water. Add dissolved mustard, molasses, and rum to beans. Season with salt and pepper, and mix gently but thoroughly. Heat reserved cooking liquid in a medium sauce-pan over medium heat. Pour enough of the liquid (about 3 cups) into bean pot so that beans are moist but not floating. Reserve remaining cooking liquid. Cover pot and bake, checking occasionally to ensure that beans are not drying out, adding reserved cooking liquid as needed. Cook until beans are soft, about 5 hours. Remove cover, gently stir beans, and return to oven. Bake uncovered until cooking liquid thickens into a sauce. Season to taste with salt and pepper, and serve with brown bread if you like. ","[Chardonnay, Merlot, Cabernet Franc, Pinot Noir]" 61272,"Kahlua Chip Ice Cream 8 large egg yolks 1 cup sugar 1 quart half-and-half 1 tablespoon vanilla extract 3/4 cup brewed double-strength espresso, cold 1/2 cup Kahlua or other coffee liqueur 8 ounces semisweet chocolate, chopped Instructions: Place a large mixing bowl in the freezer. In another large bowl, whisk together the egg yolks and sugar until thick and pale yellow. In a saucepan bring the half-and-half to a boil. Gradually pour into the egg mixture, whisking until the sugar dissolves. Let stand 5 minutes and then chill. Stir the vanilla, cold espresso and Kahlua into the chilled custard. Pass through a fine strainer. Pour into an ice cream maker and process according to the manufacturer's instructions. When the ice cream is nearly done, melt the chocolate over simmering water. Transfer the frozen ice cream into the chilled bowl from the freezer. Pour in the melted chocolate, stirring and mixing vigorously with a wooden spoon. Transfer to a container and freeze until firm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61273,"Pulled Pork 2 teaspoons chili powder Kosher salt and freshly ground pepper 1 3- to 4-pound boneless pork shoulder, trimmed of excess fat and cut into 4 pieces 2 tablespoons vegetable oil 1 onion, sliced 4 cloves garlic, smashed 2 bay leaves Instructions: Preheat the oven to 325?. Combine the chili powder with 2 teaspoons salt and 1 teaspoon pepper in a small bowl and rub all over the pork. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning, until browned on all sides, 4 to 7 minutes. Remove to a plate. Pour off all but about 1/2 tablespoon oil from the pot. Reduce the heat to medium and add the onion and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water and scrape up any browned bits from the bottom of the pot. Add the bay leaves, then return the pork to the pot. Bring to a simmer, then cover and transfer to the oven.
Roast until the pork is very tender, 2 to 2 hours and 30 minutes. Discard the bay leaves and shred the pork in the pot with 2 forks, discarding any large chunks of fat. Stir to combine with the onion, garlic and any liquid. Season with salt and pepper.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 61274,"Crustless Pumpkin Pie Nonstick cooking spray, for the pie dish One 15-ounce can pure pumpkin puree 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 teaspoon pumpkin pie spice 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 3 large eggs 1 cup half-and-half Lightly sweetened whipped cream, for serving Chopped candied pecans, for serving Instructions: Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray. Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated. Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans.
If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 61275,"Smoked Mackerel Dip 4 ounces softened cream cheese 1/4 cup sour cream 2 tablespoons lemon juice 2 tablespoons chopped pickled jalapenos, plus 2 tablespoons brine 1 teaspoon Old Bay seasoning blend 1 4-ounce tin smoked mackerel, drained 1/4 cup chopped red bell pepper 1/4 cup chopped celery 2 tablespoons chopped chives, plus more for topping Crudites, for serving Instructions: Pulse the cream cheese, sour cream, lemon juice, pickled jalapeno brine and Old Bay in a food processor until smooth. Add the smoked mackerel and pulse just to combine. Transfer the cream cheese mixture to a bowl. Fold in the red bell pepper, celery, chives and pickled jalapenos. Transfer to a serving bowl for dipping, top with more chives and serve with the crudites. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 61276,"Daisy Shortbread Cookies 3/4 pound unsalted butter, at room temperature 1 cup granulated sugar 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon kosher salt 3/4 pound confectioners' sugar Yellow white chocolate buttons, for decoration Instructions: Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and granulated sugar until they are just combined and add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/4-inch thick and cut into flower shapes with a cutter. Place the cookies on an ungreased baking sheet. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. For the glaze, place the confectioners' sugar in a medium bowl and add about 4 to 5 tablespoons of water until you have a runny, but not too thick frosting. Spread the glaze to the edge of each cookie and garnish the middle of each cookie with a chocolate button. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61277,"Vegan Pancakes 2 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder Fine salt 1 1/2 cups unsweetened plain soy milk 1/3 cup virgin coconut oil, melted 1 teaspoon pure vanilla extract 4 teaspoons vegetable oil Maple syrup, nut butter or jam, for serving Instructions: Preheat the oven to 250 degrees F. Whisk together the flour, sugar, baking powder and 1 teaspoon salt in a medium bowl. Whisk together the soy milk, coconut oil and vanilla in a second medium bowl (don't worry if the coconut oil clumps). Add the soy milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Heat a nonstick griddle or large nonstick skillet over medium-low heat. Add 1 teaspoon of the vegetable oil. Once the pan is hot, add three 1/4-cup mounds of batter, evenly spaced, and cook until the pancakes begin to bubble and are golden brown, 4 to 5 minutes. Carefully flip the pancakes and cook until the underside is golden brown and the pancakes are cooked through, 3 to 4 minutes (adjust the heat as necessary for consistent browning). Repeat with the remaining vegetable oil and batter. Transfer the cooked pancakes to the oven to keep warm. Serve 2 per person with maple syrup, nut butter, jam or your favorite topping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61278,"Grilled Pork With Charred Corn Slaw 1/2 cup low-fat plain Greek yogurt 1/4 cup barbecue sauce 3 tablespoons fresh lime juice (from about 3 limes) 2 tablespoons extra-virgin olive oil, plus more for brushing 1 1/2 pounds pork tenderloin, trimmed of excess fat (about 2 small tenderloins) Kosher salt and freshly ground pepper 2 ears corn, shucked 1 14-ounce bag shredded coleslaw mix 1 tablespoon white vinegar 2 tablespoons chopped fresh cilantro Instructions: Preheat a grill to medium high. Make the sauce: Whisk the yogurt, barbecue sauce and 1 tablespoon each lime juice and olive oil in a bowl. Reserve 1/4 cup of the sauce for the pork; set the rest aside. Season the pork with 1/4 teaspoon each salt and pepper. Brush the grill grates with olive oil. Grill the pork, turning and brushing with the reserved 1/4 cup sauce, until marked on all sides and a thermometer inserted into the thickest part registers 145 degrees F, 20 to 25 minutes. Transfer the pork to a cutting board and let rest 10 minutes. When the pork is about halfway done, put the corn on the grill and cook, turning, until slightly charred, about 10 minutes. Let cool slightly, then cut the kernels off the cob. Toss with the coleslaw mix, vinegar, cilantro, the remaining 2 tablespoons lime juice and 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a bowl. Slice the pork and divide among plates. Serve with the slaw and the remaining sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 61279,"Coconut Sour-Cherry Granola 2 3/4 cups organic rolled oats 1 cup unsweetened coconut flakes 1 cup unsalted pistachios 1/3 cup unsalted pepitas (hulled green pumpkin seeds) 1 tablespoon kosher salt (or 1 1/2 teaspoons fine salt) 1/2 cup packed light brown sugar 1/3 cup maple syrup 1/3 cup extra-virgin olive oil 3/4 cup dried sour cherries Instructions: Preheat the oven to 300 degrees F. Line 2 rimmed baking sheets with parchment paper. Toss the oats, coconut, pistachios, pepitas and salt in a large bowl. Warm the brown sugar, maple syrup and olive oil in a small saucepan over low heat, stirring, until the sugar dissolves. Fold the sugar mixture into the oat mixture to evenly coat.
Spread the granola on the prepared baking sheets and bake, stirring often, until dry and lightly golden, 20 to 25 minutes. Remove from the oven and toss with the dried sour cherries. Let cool to room temperature. Store in an airtight container for up to 1 week or freeze for up to 1 month. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 61280,"Mediterranean Grilled Chicken and Grape Skewers 1/4 cup extra virgin olive oil 2 cloves garlic, fresh minced 1/2 teaspoon red chili flakes, crushed 1 tablespoon oregano, fresh minced 1 tablespoon rosemary, fresh minced 1 teaspoon lemon zest 1 lb. wt. chicken breast, boneless and skinless 1 3/4 cups California green seedless grapes, picked from stem and rinsed 1/2 tsp. salt 2 tablespoon extra virgin olive oil 1 tablespoon lemon juice, fresh Instructions: In small bowl combine olive oil, garlic, chili flakes, oregano, rosemary and lemon zest. Whisk together marinade. Cut chicken into 3/4 inch cubes. Alternate chicken and grapes and thread onto 12 skewers. Place skewers into a baking dish or pan large enough to hold them. Pour marinade over skewers, coating each one. Marinate for 4-24 hours. Remove skewers from marinade and let excess oil drip off. Season with salt. Grill on barbecue until chicken is cooked through, about 3-5 minutes on each side. Arrange on serving platter and drizzle with additional olive oil and lemon juice. Nutritional Stats: Calories 299; Protein 27g; Fat 15g; Calories from Fat 52%; Carbohydrate 14g; Cholesterol 66mg; Fiber 1g; Sodium 370mg. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Rioja]" 61281,"Raw Oysters on the Half Shell with Cucumber Mignonette 12 large West Coast oysters Crushed ice or rock salt 1 cup rice wine vinegar 1 shallot, minced One 1-inch piece fresh ginger, peeled and grated 1/2 hothouse cucumber, peeled and minced 1 tablespoon sugar Several turns freshly ground black pepper 2 tablespoons prepared horseradish 1 cup ketchup 1 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce, or to taste 1 lemon, juiced Instructions: For the Oysters: Begin by shucking oysters. Find a durable, thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, hold the oyster firmly on a flat surface. Insert the tip of your oyster knife between the shell halves, and work it around 1 side to the other as you pry it open. Using the knife, cut the muscles away from the top, flat shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself). Nestle the oysters in a bed of crushed ice or wet rock salt to keep them steady. Serve immediately. For the Cucumber Mignonette Sauce: In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, sugar and black pepper; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters. For the Cocktail Sauce: Mix ingredients in a blender to combine. Cover and refrigerate until ready to use. ","[Champagne, Sauvignon Blanc, Pinot Grigio, Riesling]" 61282,"The Cluckster Chicken Sandwich 1/2 cup salt Four 6- to 7-ounce chicken breasts, butterflied
3 cups buttermilk
2 cups buffalo sauce
2 ounces butter
3 cups all-purpose flour 5 teaspoons paprika
4 teaspoons ground white pepper
3 teaspoons garlic salt
1 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon ground black pepper
1 teaspoon celery salt
1 teaspoon salt
1/2 teaspoon dried basil
1/3 teaspoon oregano
1 quart rice bran oil 1 cup ranch dressing
4 brioche buns
1 cup shredded lettuce
Pickle chips, for serving
Instructions: For the chicken: Stir together salt and 2 quarts water in a large bowl, then add chicken and let brine for 2 hours. Remove from brine and add chicken to buttermilk. Let sit for 30 minutes. Meanwhile, combine buffalo sauce and butter in a saucepan and heat until butter is melted. For the dredging mixture: Stir together the flour, paprika, white pepper, garlic salt, ginger, dry mustard, black pepper, celery salt, salt, basil and oregano in a large wide dish. Remove the chicken from the buttermilk and coat in the dredging mixture. For the sandwiches: Heat the rice bran oil to 350 degrees F in a heavy-duty skillet. Cook the dredged chicken until it reaches an internal temperature of 165 degrees F, about 3 minutes per side. Let the chicken rest for a few minutes. Toss the fried chicken in a large bowl with the buffalo sauce. Reserve any remaining sauce to serve on the side for some extra kick. Add ranch dressing to both the tops and bottoms of the buns and add 1/4 cup shredded lettuce and 4 pickle chips to each sandwich. Top with chicken. Serve sandwiches with any leftover ranch or buffalo sauce on the side. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61283,"Spinach, Goat Cheese and Roasted Carrot Salad 1 bunch small to medium carrots with tops, trimmed and halved lengthwise 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/4 cup sliced almonds 2 tablespoons sherry vinegar 1 1/2 teaspoons honey 1 1/2 teaspoons Dijon mustard 1 small shallot, thinly sliced 6 cups baby spinach (about 4 ounces) 1 head red-leaf lettuce, torn into large pieces 4 ounces goat cheese, crumbled 1/4 cup roughly chopped fresh chives Instructions: Place a baking sheet in the oven; preheat to 450 degrees F. Toss the carrots with 1 tablespoon olive oil, a big pinch of salt and a few grinds of pepper in a large bowl. Spread the carrots on the hot pan and bake until lightly browned and tender, 20 to 25 minutes. Meanwhile, toast the almonds in a small dry skillet over low heat, stirring frequently, about 5 minutes. Let cool. Whisk the vinegar, honey, mustard and shallot in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil until combined. Add the spinach, lettuce and almonds and toss to coat. Season with salt and pepper. Transfer the salad and carrots to a platter. Top with the goat cheese and chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 61284,"Fromage Blanc Dumplings 1 1/4 cup fromage blanc or quark 2 eggs 1 cup flour Salt, and fresh pepper, to taste Pinch nutmeg Melted butter, for garnish 2 tablespoons chopped parsley, for garnish Instructions: Whisk together the fromage blanc and eggs until well combined. Stir in the flour and seasonings and mix well. Cover and let rest in the refrigerator for 2 hours. Into a saucepan of lightly salted, simmering water drop spoonfuls of the batter and poach for about 5 minutes. Test one for doneness by cutting it open; the batter should be completely firm in the center. Drain the dumpling and toss them in melted butter with a little chopped parsley. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61285,"Almond-Pine Nut Macaroons 2 cups (10 ounces) untoasted pine nuts 8 ounces almond paste 1 cup superfine sugar 2 large egg whites, room temperature Instructions: Preheat oven to 325 degrees. Line 2 cookie trays with parchment paper or aluminum foil. Spread the pine nuts onto a jelly-roll pan lined with waxed or parchment paper. Break the almond paste into chunks and place in the bowl of a food processor. Add the sugar and process until the mixture is homogenous, stopping once to scrape down the bowl using a rubber spatula. Add the egg whites and process until smooth. Scrape again and process for a few more seconds. The mixture will be sticky, but with a light touch and moist hands it can be gently rolled. Keep a damp towel nearby to wipe and wet your hands. Using damp hands, round the mix into scant 1-inch balls and drop the balls onto the tray of pine nuts. Once you have 3 to 4 balls formed, roll them in the nuts to cover completely. Place about 16 balls 1 1/2-inches apart on the prepared baking sheets. Bake the first tray while preparing the second, until the cookies are pale golden, and puffy, about 25 minutes. Place the baking sheets on wire cooling racks and cool the cookies completely before lifting them off. Store in an airtight container for up to 2 days, or freeze for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61286,"Salvadoran Pulled Pork Pupusas with Pickled Cabbage 1/2 medium green cabbage, shredded 1 chayote squash, shredded 2 carrots, shredded 1 red onion, thinly sliced 1 red bell pepper, thinly sliced 1 1/2 cups cider vinegar 1 cup water 1/2 teaspoon dried Mexican oregano leaves, crushed 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1 tablespoon brown sugar 1/2 tablespoon salt 3 pounds pork butt, trimmed and cubed 1 teaspoon salt 1 teaspoon ground black pepper 6 cups water 1 (15-ounce) can diced tomatoes 1 sweet onion, diced 2 cloves garlic 1 jalapeno, diced 1/2 teaspoon Mexican oregano 1/8 teaspoon ground cinnamon For the corn dough: 3 1/2 cups masa harina 2 1/4 cups warm water 1/2 teaspoon salt Olive oil 1 1/2 cups shredded Cotija cheese Instructions: For the pickled cabbage: Combine the vegetables in a large bowl. In a medium saucepan, add the vinegar, water, spices, brown sugar and salt and bring to a boil. Pour the hot pickling liquid over the vegetables. Mix the ingredients well and let stand for at least 24 hours before serving, stirring occasionally. This mixture will keep for 2 to 3 weeks covered in the refrigerator. For the pork filling: Season the pork with the salt and pepper and place in a medium saucepan. Add enough water to cover by 2-inches, about 6 cups. Bring to a simmer and partially cover the pot; cook until the meat is very tender and almost all of the liquid has evaporated, about 3 hours. Uncover the pork and let it slightly pan fry in its own fat, stirring, until golden brown. Meanwhile, combine the tomatoes, onion, garlic, jalapeno, oregano and cinnamon in a blender. Puree until smooth. Add the tomato mixture to the pork in the saucepan and stir to loosen any browned bits from the bottom of the pan. Lower the heat and simmer for another 30 minutes, or until pork is falling apart and most of the liquid has reduced from the sauce. The pork mixture should be very thick. Set aside to cool while you prepare the masa dough. (This will yield more pork than you need for this recipe but any leftover can be frozen and/or used in other recipes. It makes a great filling for tacos, burritos, quesadillas or enchiladas and also works well as a sandwich filling when mixed with a tangy barbecue sauce.) For the dough: In a bowl, combine the masa harina with the warm water and salt mix until soft dough forms. Let stand for 20 to 30 minutes. Stir in up to a 1/4 cup of cold water, until the dough become soft but not sticky. Divide the dough into 16 golf ball size pieces. Keep the dough covered as you work. To form a pupusa: Rub the palm of your hands with a little olive oil. While holding of the dough balls in 1 hand, press the thumb of the other hand in the middle of the ball of dough to form an indentation, then turning the dough, begin to flatten it with your fingertips into a 4-inch concave disk resembling a small bowl. In the center of the disk add 2 tablespoons of the pork and 1/2 tablespoon of the shredded cheese. Bring the edges of the dough together over the filling and squeeze to form a seal. Working gently, press the dough into a flattened disk, flattening the dough middle and edges to form a thick pancake shape about 4-inches in diameter. Repeat with the remaining dough and filling. Lightly rub the pupusas with oil and place them on a heated, greased griddle over medium-high heat. Cook each side until golden brown in spots and slightly puffy, 3 to 4 minutes per side. Serve hot, with a serving of the pickled cabbage on the side. ","[Syrah, Tempranillo, Garnacha, Barbera]" 61287,"Elegant Shrimp and Artichoke Salad 1/2 cup diced red bell pepper 1 can (14 ounces) artichoke hearts, rinsed, drained and chopped 1 package (8 ounces) cream cheese, softened
1 packet (1 ounce) Hidden Valley? Original Ranch? Dips Mix 4-6 ounces cooked shrimp, rinsed, drained and patted dry Sliced French bread and sliced cucumbers Instructions: Prepare dips mix according to package directions. Combine prepared dip and cream cheese. Gently stir in shrimp, artichokes and bell pepper. Serve with cucumbers or French bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61288,"Albondigas Estilo Mama Meatballs Like Mama Makes 1/4 cup masa harina mixed with 1/4 cup warm water 1 pound ground beef 1 garlic clove, minced 4 tablespoons lard or vegetable oil 3 garlic cloves 1 tablespoons flour 2 quarts fresh homemade beef or chicken stock 1/4 cup chopped scallions, both the white and the green parts 1 large tomato, roasted, peeled and chopped (If you are unable to find truly ripe tomatoes, add 4 tablespoons canned tomato sauce.) 2 Anaheim or California long green chiles or jalapenos, roasted, peeled, and chopped 3 tablespoons finely chopped cilantro, leaves only 3 tablespoons chopped fresh mint, leaves only Instructions: Combine masa harina with warm water. Mix ground meat with prepared masa, salt, pepper, garlic. Make meatballs about 1-inch round, about the size of a walnut. Set aside. In medium saute pan heat 2 tablespoons lard or oil over medium heat. Add 1 whole garlic clove. Let cook for 20 seconds, press with back of a cooking spoon to release the flavor. Remove the garlic. Set aside.
Brown the flour in the lard until dark golden color, about 1 minute. Heat stock in soup pot or large Dutch oven until warm and add flour mixture. Bring to a boil and lower heat to simmer stock for 5 minutes. Taste and correct seasoning.
Heat remaining 2 tablespoons lard or vegetable oil in large frying pan, add chopped scallion, tomato, chiles and the reserved 2 garlic cloves, minced, stir well to combine. Cook for 2 minutes and add to stock. Add cilantro and mint and simmer for another 5 minutes. Add the meatballs to the stock and simmer over low fire for 15 minutes or until done. ","[Malbec, Tempranillo, Garnacha, Barbera]" 61289,"Spiced Citrus Baby Kale 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 large shallot, minced Juice of 1 orange plus 1 teaspoon of zest (about 1/3 cup juice) Juice of 1/2 medium lemon (about 1 tablespoon) Two 5-ounce packages fresh baby kale Kosher salt and freshly ground black pepper 1/4 teaspoon ground coriander 1/4 teaspoon crushed red pepper flakes Instructions: Melt the butter with the oil in a large deep skillet or Dutch oven over medium heat. Add the shallots and cook, stirring frequently, until softened, about 3 minutes. Add the orange juice and lemon juice and cook until reduced by half, about 3 minutes. Add the kale in batches, tossing with tongs until it begins to wilt, then adding more; continue until all the kale is wilted, 4 to 6 minutes. Add the orange zest, 3/4 teaspoon salt, a few grinds of black pepper, coriander and red pepper flakes and toss to combine. Transfer the kale with tongs to a serving bowl or platter and serve warm. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 61290,"Heart-Shaped Pizza for Valentine's Day 1 pound store-bought pizza dough 1 tablespoon olive oil, plus more for brushing
16 slices pepperoni All-purpose flour, for dusting
1/2 cup prepared pizza sauce
1 cup shredded low-moisture mozzarella
Instructions: Put the pizza dough in a medium bowl and coat well with the olive oil. Cover with plastic wrap and allow to sit at room temperature for 1 hour. Meanwhile, put a large inverted baking sheet on the lowest oven rack and preheat the oven to 500 degrees F.
Fold a pepperoni slice in half and use a pair of kitchen shears to trim the edges into the shape of half of a heart. (When you unfold the pepperoni slice, it will be a whole heart.) Repeat this process with the remaining pepperoni, then set aside.
Divide the pizza dough into 2 balls. On a lightly floured surface, stretch 1 ball of dough into a 10-inch round. Transfer the dough to a piece of parchment paper, then slide the parchment and dough onto a second inverted baking sheet. Use a pair of kitchen shears or a paring knife to cut the pizza dough into the shape of a large heart, discarding the dough scraps.
Spread half of the sauce on the dough in a thin layer and scatter half of the mozzarella on top. Top with half of the pepperoni slices. Use a pastry brush to brush the exposed edges of the dough with olive oil. Carefully slide the parchment onto the preheated baking sheet and bake until the crust is golden brown and the cheese is bubbling, 6 to 8 minutes. Let cool 1 to 2 minutes before slicing. Repeat to make a second pizza.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 61291,"Pasta Bolognese 2 cups all-purpose flour, plus more for dusting 3 large eggs plus 1 yolk 2 tablespoons olive oil 8 ounces bacon, diced 1 1/2 pounds ground chuck (80/20) 1/2 pound ground pork (80/20) 1 teaspoon ground dried fennel 1/4 teaspoon Calabrian cl flakes Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1 medium stalk celery, finely diced 1 small bulb fennel, finely diced 1 medium red onion, finely diced 1/2 medium carrot, finely diced 4 cloves garlic, smashed to a paste or finely grated 2 tablespoons tomato paste 1 teaspoon ground dried fennel 1 cup rose wine One 28-ounce can plum tomatoes 2 cups chicken stock Kosher salt and freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley leaves, plus more for garnish 1 tablespoon finely chopped fresh oregano 1 loaf ciabatta, sliced lengthwise 1 stick (8 tablespoons) unsalted butter, at room temperature 2 cloves garlic, smashed to a paste Kosher salt and freshly ground black pepper 1/4 cup creme fraiche, for serving Freshly grated Parmigiano-Reggiano, for serving Instructions: For the pasta dough: Combine the flour, eggs and yolk in a food processor and pulse until a dough comes together. Transfer to a counter dusted lightly with flour and knead gently until the dough comes together and is smooth, about 1 minute. Wrap in plastic and refrigerate for at least 30 minutes and up to 24 hours. Divide the dough into 4 pieces. With your hands, flatten and shape one piece of dough into a 1/2-inch-thick rectangle. Dust it lightly with flour and pass it through the widest setting on the pasta machine. If the dough comes out oddly shaped, reform into a rectangle. Fold it in thirds, like a letter, and if necessary, flatten it to a 1/2-inch thickness. Pass it through the widest setting again with the seam of the letter perpendicular to the rollers. Repeat this folding and rolling step 10 to 12 times, dusting the dough with flour if it becomes sticky. Without folding the dough, pass it through the next setting on the pasta machine. Keep reducing the space between the rollers after each pass, lightly dusting the pasta with flour on both sides each time, until the pasta is about 1/16-inch thick and 3 inches wide. Lay the rolled-out dough on a counter. Roll out the remaining dough in the same manner. Cut each strip of dough into 11-inch lengths. Cut the dough into fettuccine. (Alternatively, use store-bought dried or fresh fettuccine.) For the meat: Heat the oil in a large saute pan over medium heat. Add the bacon and cook slowly until the fat is rendered and the bacon is crisp, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels. Increase the heat to high, add the chuck and pork to the pan and season with the fennel, cl flakes, salt and pepper. Cook, stirring occasionally, until golden brown, about 10 minutes. Drain the excess fat from the pan. For the quick bolognese sauce: Heat the oil in a large Dutch oven over medium-high heat until it begins to shimmer. Add the celery, fennel, onion and carrot and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and ground fennel and cook for 1 minute more. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and chicken stock and cook until the tomatoes begin to soften, about 10 minutes. Coarsely mash the tomatoes using a potato masher or wooden spoon, season with salt and pepper and cook until the sauce comes to a boil and begins to thicken slightly, about 15 minutes. Add the cooked bacon, chuck and pork to the pan and continue cooking until the sauce is thick, about 15 minutes more. Fold in the parsley and oregano and season with salt and pepper. For the garlic bread: Preheat the broiler. Place the ciabatta on a baking sheet cut-side up. Heat it under the broiler until lightly golden brown. Combine the butter, garlic, salt and pepper in a small bowl. Slather the garlic butter over the bread and broil until bubbly and golden brown, about 2 minutes. Remove, let cool for a few minutes and cut into slices. To serve: Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 4 minutes (if using dried noodles, follow package directions). Reserve a cup of the pasta water and drain the pasta. Put about 2 cups of the sauce in a large saute pan over high heat. Add the pasta, creme fraiche, some of the pasta water and a few handfuls of the Parmigiano-Reggiano. Toss, top with the parsley and serve. Reserve remaining sauce for another use. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 61292,"Go-To Vanilla Cupcakes 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup sugar
1 1/2 sticks (12 tablespoons) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
Your favorite frosting, for topping Instructions: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners. Whisk the flour, baking powder and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla. While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61293,"Bread Pudding with Sherry Sauce 1/2 cup cream Sherry 1/2 cup dried currants 2 cups whole milk (do not use lowfat or nonfat) 1/2 cup sugar 3 large eggs 2 large egg yolks 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 7 cups brioche or egg bread cubes (about 6 ounces) 1 cup half and half 3 egg yolks 2 tablespoons sugar 1 teaspoon cornstarch 2 tablespoons cream Sherry Instructions: Bring 1/2 cup Sherry to boil in a heavy small saucepan. Add currants. Remove from heat. Cover and let stand 15 minutes to plump. Preheat oven to 325 degrees F. Butter an 8 inch square glass baking dish. Whisk milk, sugar, eggs, yolks, vanilla and cinnamon in large bowl. Arrange half of bread on bottom of prepared dish. Spoon Sherry and currants over. Arrange remaining bread over. Pour egg mixture over all. Let stand 15 minutes, pressing bread into egg mixture occasionally. Bake pudding until puffed and golden, about 1 hour 15 minutes. Transfer to rack. Bring half and half to a simmer in heavy medium saucepan. Whisk yolks, sugar and cornstarch in medium bowl. Gradually whisk in hot half and half. Return mixture to same saucepan. Stir over medium heat until mixture thickens and leaves path on back of spoon, about 3 minutes. Strain into bowl. Stir in Sherry. Serve pudding warm with warm sauce. ","[Chardonnay, Riesling, Pinot Grigio, Cava]" 61294,"Baked Goat Cheese with Caramelized Onion, Garlic and Mission Figs 2 pounds goat cheese 14 dried Mission figs (1 cup), sliced 1/4 cup dry sherry 1/4 cup olive oil 2 large Spanish onions, thinly sliced 10 garlic cloves, crushed 3 rosemary sprigs 2 teaspoons salt Freshly ground black pepper 2 sliced baguettes, for dipping Instructions: Preheat the oven to 350 degrees F. Crumble the goat cheese into an oven safe dish and set aside. In a sauce pot combine the figs and sherry with enough water to barely cover the figs. Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs plump while the onions are cooking. Pour the olive oil into a large skillet and place over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until lightly browned. Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind any of the pluming liquid. Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese. Place the dish into the top half of the oven for 20 minutes, until the edges begin to bubble. Remove and serve immediately with sliced baguettes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61295,"Yummy Mummy Parchment paper 1 cup ricotta, drained 1 cup grated Parmigiano-Reggiano, a couple of handfuls 1/2 pound fresh mozzarella, small dice A handful of chopped flat-leaf parsley, a couple of tablespoons 1 egg yolk, beaten 2 cloves garlic, finely chopped Few grinds black pepper 1 teaspoon Essence, recipe follows 1/2 pound thinly sliced prosciutto, about 10 slices 6 sheets phyllo dough, from frozen foods aisle of your market 1/2 stick melted butter Black olives, for eyes Red and green bell peppers, to cut into Egyptian shapes to decorate the mummy 1 jar, 16 to 18 ounces, roasted red peppers, drained 6 basil leaves 1 small clove garlic 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat oven to 400 degrees F. Place parchment paper on baking sheet. Mix together cheeses, parsley, egg yolk, garlic, pepper and Essence. Lay out the prosciutto on a flat surface so it overlaps slightly. It should create a surface that is about 12 to 13 inches long. Place the cheese mixture in the center of the prosciutto and roughly shape into a mummy form. Wrap the prosciutto around the cheese mixture sealing it in completely and reshape the mixture to look like a mummy with a rounded head and the body tapering at the bottom. Place a sheet of phyllo on a work surface, brush with melted butter, repeat with 2 more sheets, placing them on top of one another. Do not brush top sheet with butter. Lay the prosciutto wrapped cheese in the center of the phyllo and wrap the phyllo around the \mummy. Butter the outside of the phyllo and then reshape into the mummy shape. Place 1 of the remaining sheets of phyllo on the parchment lined baking sheet, brush with melted butter, repeat with the remaining 2 sheets, placing them on top of one another. Carefully slice the phyllo into 1/2-inch wide strips horizontally. Lay the wrapped mummy in the center of the sliced strips and wrap the sliced pieces around the mummy so it looks like bandages. Gently brush the top with butter. Bake for 20 minutes, or until golden brown on the outside. When the mummy is just a few minutes from coming out of the oven, place drained roasted red peppers, basil leaves, and garlic in the food processor and pulse grind into a pepper puree. Transfer to a small serving bowl. Decorate the mummy with black olives and pepper shapes and transfer him to his \coffin\ with 2 wide, long, offset spatulas. Serve with red pepper puree. Combine all ingredients thoroughly and store in an airtight jar or container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61296,"My Favorite Fajitas 1 1/2 pounds Smoked Skirt Steak, recipe follows 2 teaspoons cumin seeds 2 limes 3 garlic cloves, peeled and sliced 1 teaspoon kosher salt 1 teaspoon crushed red pepper flakes 3 tablespoons vegetable oil 2 large red onions, peeled, halved and cut into 1/4-inch strips 2 large green bell peppers, cored, seeded and cut into 1/4-inch strips 2 large red bell peppers, cored, seeded, and cut into 1/4-inch strips Kosher salt 8 flour tortillas Smoky-Spicy Salsa, recipe follows, or your own favorite homemade or store-bought salsa, for serving Sour cream, for serving 1 to 1 1/2 tablespoons hickory, alder or oak wood chips, soaked 1 (1 to 1 1/4-pound) skirt steak, halved crosswise Kosher salt and freshly ground black pepper or 2 teaspoons Southwestern Rub, recipe follows 8 smoked Plum Tomatoes, recipe follows 1 large poblano or 3 jalapenos, stemmed and finely diced 1/2 small red onion, finely diced (about 1/4 cup) 3 tablespoons chopped fresh cilantro leaves Kosher salt 2 tablespoons hickory or mesquite wood chips, soaked 8 plum tomatoes Kosher salt and freshly ground black pepper 3 whole dried cayenne chiles or 1 teaspoon crushed red pepper flakes 2 tablespoons coriander seeds 4 tablespoons cumin seeds 2 teaspoons kosher salt Instructions: Smoke the skirt steak according to the directions below. To make the marinade: while the steak is cooling, toast the cumin seeds in a small skillet over medium-low heat, shaking the constantly so they don't burn or stick, just until they are fragrant, about 3 minutes. Let them cool, Squeeze the juice from the limes into 1-gallon heavy plastic resealable bag. Add the cumin seeds, garlic, salt, and the pepper flakes and swish the marinade around to dissolve the salt. Slip the cooled steaks into the marinade, press out most of the air from the bag, and seal the bag very tightly. Refrigerate the beef for at least 4 hours or up to 1 day, turning the bag several times. To prepare the accompaniments, heat the vegetable oil in a large, deep, skillet over medium heat. Stir in the red onions and cook, stirring often, until they are wilted, about 5 minutes. Add the green peppers and cook until they are wilted enough t make room for the red peppers. Add the red peppers, season the vegetables lightly with salt and adjust the heat to low. Cook, stirring often, until tender, about 20 minutes. The vegetables can be prepared several hours in advance. Reheat them over low heat just before serving. To prepare the fajitas indoors: Preheat the oven to 350 degrees F. Wrap the tortillas in aluminum foil. Reheat the vegetables if necessary. Drain the steak well and discard the marinade. Heat a lightly oiled large grill pan or heavy skillet over medium-high heat until smoking. Cook the steak, turning once, just until seared on both sides, about 5 minutes. At this point the steak will be about medium-rare. Turn off the heat and continue cook in the hot pan for a more well-done steak. Remove the steak from the skillet to a carving board and let it rest about 5 minutes. Pop the tortillas into the oven and let them warm while the steak is resting. To prepare the fajitas on a charcoal or gas grill: Wrap the tortillas in aluminum foil. Reheat the vegetables if necessary, using a corner of the grill if there is room. Drain the steak well and discard the marinade. Cook the steak on the hottest part of the grill until both sides are well browned, about 6 minutes. The steak at this point will be about medium-rare, move the steak to a cooler part of the grill and continue to cook it for a more well-done steak. Remove the steak to a carving board and let it rest about 5 minutes. Set the tortilla on a moderately hot part of the grill and let them warm, turning once or twice, while the steak rests. To serve: Cut the steak crosswise into thin slices and pile the slices on a serving plate. Serve the vegetables directly from the skillet or scoop them into a serving bowl. Pass the tortillas, salsa, sour cream, steak, and vegetables around the table and let everyone dress their own fajitas as they like. Prepare stovetop smoker with soaked wood chips according to manufacturers' instructions. Trim any excess fat from the surface of the steak and cut the steak in half crosswise. Season the skirt steak with a generous rubbing of kosher salt and freshly ground black pepper or Southwestern rub. One end of the steak will be considerably thinner and cook faster than the other half. If you would like to cook both halves to the same doneness, add the thinner pieces to the smoker after the thicker pieces have been smoking for about 8 minutes. If you are not planning to finish the steak on the grill as described above, smoke the halves until an instant-read thermometer inserted into the thickest part of each half registers 125 degrees F. for a medium-rare steak, about 24 minutes after closing the smoker lid, longer for more well done steaks. (Skirt steaks are a little tricky to check for doneness with an instant-read thermometer. Poke the thickest part of the steak with the thermometer in a few places, aiming for the center of the steak.) If you do plan to grill the steak after smoking, cook the steaks to a temperature of 100 to 105 degrees F, which will take about 18 minutes. The steaks can be smoked up to 2 days before grilling them. Smoke the tomatoes according to the directions below. Cool them to room temperature. Peel off as much of the skins as will come off easily. Chop the tomatoes coarsely and toss them together with the chiles, red onion and cilantro in a bowl. Season with salt to taste. The salsa improves if it stands at room temperature for about half an hour before serving. You can refrigerate the salsa for up to one day. Bring it to room temperature and drain off any liquid before serving. Prepare stovetop smoker with soaked wood chips according to manufacturers? instructions. Cut the cored from the tomatoes with a paring knife then cut the tomatoes in half through the core end. Squeeze out the seeds and juice. Line the tomato halves side by side and cut side up on the smoking rack. Season the cut side of the tomatoes with a generous sprinkling of salt and pepper. Smoke until the tomatoes are softened, but not mushy; 10 minutes over the heat after closing the smoker lid and about 20 minutes off the heat with the smoker lid closed. Check the tomatoes for doneness after they've been standing off the heat for 10 minutes. Serve smoked tomatoes as a side dish with just about any grilled or roasted meat, or seafood dish. Snap the stems off the dried peppers, if using them. For a milder rub, tap out and discard the seeds. Crumble all the peppers into a small saucepan and add the coriander and cumin seeds. Toast the mix over low heat, stirring constantly, until the seeds are lightly browned and little wisps of smoke rise from the pan. Pour the spices onto a plate and cool them to room temperature. Grind them to a powder in a spice mill. Store the rub in an airtight jar in a cool, dark place for up to two weeks. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

These four wines are excellent choices to pair with the flavors in the recipe. Here's why:

• Pinot Noir: This light-bodied red wine has flavors of red fruit, such as cherry and raspberry, that complement the sweetness of the carrots and beets. Its acidity also helps to cut through" 61297,"Shake n' Shimmy Pork Chops 2 quarts water 1/4 teaspoon salt 3 tablespoons sugar 1 tablespoon brown sugar Four 1-inch thick pork chops 2 cups panko bread crumbs 1/2 cup finely grated Parmesan 2 tablespoons chopped parsley leaves Kosher salt and freshly ground black pepper 3 large eggs, beaten Vegetable oil, for grill grates Instructions: Add the the water, salt, sugar and brown sugar to a large pot, and put the pork chops into the brine, allowing them to soak for 1 hour. Preheat a grill to medium heat. Add the panko, cheese, parsley, salt, and pepper, to taste, to a large heavy duty resealable plastic bag. Add the beaten eggs to a casserole dish. Remove the pork chops from brine. Dredge the chops through the eggs and shake them, 1 at a time, in the bread crumb mixture. Oil the grill grates with a clean tea towel dipped in vegetable oil. Put the chops on the grill and cook for 10 minutes with the lid shut. Flip the pork chops and cook, covered, for another 10 minutes. Transfer the chops to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61298,"Salt Crusted Whole Red Snapper 1 (4-pound) whole red snapper, cleaned 1/4 cup chopped Italian parsley 1 orange, sliced 1 pound fresh fennel, chopped 2 bay leaves 1 shallot, minced 1 teaspoon red pepper flakes 2 teaspoons fennel seed 1/2 cup extra-virgin olive oil, divided 4 egg whites 1 cup kosher salt Instructions: When cooking with a whole fish you must first be sure that the fish is gutted, your local fish market will do this for you. The skin should be scaled and the gills and fins removed. Leave on the head and tail. Rinse the fish inside and out then pat dry. In a mixing bowl, combine the parsley, orange, fennel, bay leaves, shallot, red pepper flakes, fennel seed, and 1/4-cup olive oil. Stuff the cavity of the fish with 3/4 of the mixture, then spread the remaining 1/4 on the bottom of a roasting pan so the fish will not stick. Transfer the fish to the roasting pan and rub the skin with remaining olive oil. In another bowl, whip the egg whites to a stiff peak, then fold in the salt to make a paste. Smear the salt paste over the entire fish and roast in a preheated 350 degree F oven for 30 to 40 minutes. The egg whites form a hard crust that will crack like a shell. To serve, scoop the flesh from the fish with a spoon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 61299,"Lentils with Fried Eggs 3 tablespoons unsalted butter 4 large shallots, finely chopped 3 stalks celery, finely chopped 3 sprigs thyme Kosher salt 1/4 cup red wine vinegar 1 1/2 teaspoons sugar One 14-ounce can diced fire-roasted tomatoes One 15-ounce can brown lentils, drained 2 teaspoons Dijon mustard Freshly ground black pepper 2 tablespoons chopped fresh parsley 4 large eggs Pocketless pita, for serving (optional) Instructions: Heat 1 tablespoon of the butter in a Dutch oven or large deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the vinegar, 1/4 cup water and the sugar and cook until the water has almost evaporated. Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes. Add the lentils and 1 cup water. Bring to a simmer, then reduce the heat to medium and cook until the lentils are very soft, about 10 minutes. Stir in the mustard and cook 5 more minutes. Season with salt and pepper; discard the thyme and stir in half of the parsley. Meanwhile, melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. One at a time, break each egg into a small bowl, then slide it into the skillet; sprinkle with salt and pepper and cook until the whites are set, 3 to 5 minutes. Serve the lentils with a fried egg on top; sprinkle with the remaining parsley. Serve with pita if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 61300,"Nana's Meatloaf with Tomato Gravy 2 pounds 80/20 ground beef 1 pound pork sausage, meat removed from casings
2 eggs
1 cup panko breadcrumbs
One 32-ounce can whole peeled tomatoes
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
2 teaspoons dried oregano leaves
2 teaspoons ground black pepper
2 teaspoons dried thyme leaves
1 teaspoon kosher salt
1 teaspoon seasoning salt
5 cloves garlic
1 yellow onion
1 Anaheim cl 1/2 red onion
1/2 cup ketchup 1/2 cup tomato paste
1/4 cup yellow mustard
Kosher salt and ground black pepper Instructions: For the meatloaf: Preheat oven to 350 degrees F. Place beef, sausage, eggs and panko in a large bowl. Set aside. Place tomatoes, vinegar, Worcestershire, oregano, pepper, thyme, kosher salt, seasoning salt, garlic, yellow onion, cl and red onion in a high-powered blender and puree. Reserve half of this mixture for the tomato gravy. Pour the remaining half into the mixing bowl with the meat. Mix the meat really well with your hands until the meatloaf mixture is all the same color. Pack the meatloaf mixture into a 6-by-11-inch pan (or something similar). Place pan on a baking sheet to catch any fat that spills out during cooking. Bake the meatloaf until an instant-read thermometer inserted in the center registers 155 degrees F, 1 hour 30 minutes. Let meatloaf rest for 10 minutes, then pour the fat out of the pan. For the tomato gravy: Meanwhile, whisk together ketchup, tomato paste, mustard and reserved vegetable mix in a saucepan. Place over medium heat and bring up to a simmer. Reduce heat to low, then simmer, stirring every couple of minutes, for 30 minutes. Adjust the seasoning with salt and pepper. Serve the tomato gravy with your finished meatloaf! Most importantly, enjoy with friends and family! ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 61301,"Egg-Fried Rice with Pickled Vegetables 3 tablespoons peanut oil 4 fresh shiitake mushrooms, diced 3 large eggs, beaten 2 cups jasmine rice, cooked 2 pinches Chinese five-spice powder 1 1/2 cups diced Pickled Vegetables, recipe follows 1 teaspoon toasted sesame oil Dash light soy sauce Sea salt and freshly ground white pepper, for sprinkling 3 pickled ramps or fresh scallions, for serving, optional Chili powder or cayenne pepper, for serving 1/4 cup mirin (Japanese sweet rice cooking wine) 1/4 cup clear rice vinegar 1 tablespoon superfine sugar 1 teaspoon sea salt English cucumbers Baby carrots Breakfast or round red radishes Instructions: Heat a wok over medium-high heat until smoking. Pour in 1 tablespoon of the oil. Add the mushrooms and eggs and stir continually until the eggs are softly cooked, about 20 seconds, and then transfer the mushrooms and eggs to a bowl. Add the remaining 2 tablespoons oil to the wok and heat until hot. Add the rice, season the mixture with the five-spice powder and stir-fry until heated through.
Return the mushrooms and eggs to the wok with the Pickled Vegetables and stir continually until very hot. Season the mixture with the sesame oil and soy and sprinkle with salt and white pepper. Toss well, and then transfer the mixture to a serving platter. Garnish with the ramps and sprinkle some chili powder over the top. Serve warm or at room temperature. Whisk together the mirin, rice vinegar, sugar and salt together in a small bowl until dissolved.
To pickle cucumbers: Slice the cucumber into half-moon slices and transfer to a nonreactive bowl. Pour the pickling liquid over them, toss to coat, and let stand for at least 30 minutes or up to 3 days in the refrigerator. To pickle baby carrots: Peel and halve them lengthwise and transfer them to a nonreactive bowl or jar. Pour the pickling liquid over them, making sure they are completely immersed. Let stand for at least 1 day and up to 5 days in the refrigerator before serving.
To pickle radishes: If using breakfast radishes, halve them lengthwise, or if using round, quarter them lengthwise. Transfer them to a nonreactive bowl or jar and pour the liquid over them. Let stand for at least 2 hours or up to 2 days in the refrigerator before serving. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 61302,"Bulgur Greek Salad 1 1/2 cups bulgur wheat 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
2 tablespoons red wine vinegar 1 tablespoon chopped fresh oregano Pinch of sugar Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
2 Persian cucumbers, thinly sliced
1 cup halved grape tomatoes 1/2 small red onion, thinly sliced 1/2 cup halved pitted kalamata olives 4 ounces herb-marinated feta, crumbled 1/4 cup torn fresh mint 1/4 cup torn fresh parsley 4 to 6 pepperoncini
Instructions: Pour 3 cups boiling water over the bulgur in a large bowl. Cover tightly with plastic wrap and let sit until tender, about 20 minutes. Drain and let cool. Meanwhile, make the dressing: Whisk the lemon zest and juice, vinegar, oregano, sugar and a pinch each of salt and pepper in a large bowl until smooth. Slowly whisk in the olive oil. Add the cucumbers, tomatoes, red onion and olives; season with salt and pepper and toss. Let sit 20 minutes.
Add the bulgur, feta, mint and parsley to the vegetables. Season with salt and pepper and toss. Top each serving with the pepperoncini. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 61303,"Creamy Tomato Soup 2 tablespoons/30ml olive oil 2 cloves garlic, minced 1 medium onion, chopped 2 tablespoons brown sugar 12 large tomatoes, chopped 4 sprigs fresh thyme 1 piece Parmesan rind, optional 1/4 cup/60ml 35-percent cream 2 tablespoons/30ml butter Salt and pepper Grated Parmesan, for serving Chopped fresh chives, for serving Serving suggestion: Grilled Cheese with Caramelized Onions, recipe follows 2 tablespoons/30ml olive oil 3 large onions, sliced Salt and pepper 8 thick slices bread 1/4 cup/60ml butter, room temperature 2 cups/500ml grated aged Cheddar Instructions: Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook until the onions are translucent, about 5 minutes. Add the brown sugar and tomatoes and cook for 5 minutes more. Add 1/2 cup water, the thyme and Parmesan rind, if using. Cook for about 25 minutes.
Discard the thyme sprigs and Parmesan rind. Puree the soup in a food processor or with an immersion blender until smooth. Strain through a fine sieve set over cleaned saucepan. Stir in the cream and butter. Season with salt and pepper.
To serve, ladle the soup into bowls and sprinkle with Parmesan and chives. Serve with Grilled Cheese with Caramelized Onions. Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate. Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61304,"Farfallini with Toasted Hazelnut and Herb Stuffing 1 cup shallots, minced 3 tablespoons unsalted butter 1 1/2 cups toasted hazelnuts, coarsely chopped 3/4 pound farfallini, cooked and drained 3 tablespoons fresh tarragon, minced 2 tablespoons fresh chives, minced Salt and pepper to taste Chicken broth, as needed 1/4 cup buttered bread crumbs mixed with 1 tablespoon melted butter Instructions: Preheat oven to 375 degrees. In a small skillet cook the shallots in the butter over moderate heat, stirring occasionally, until golden. In a large bowl combine the shallot mixture, hazelnuts, farfallini, tarragon and chives. Season with salt and pepper to taste. Transfer the mixture to a buttered gratin dish, add a little broth to moisten and top with bread crumb mixture. Drizzle with remaining butter. Bake in the oven for 20 minutes, or until golden and just heated through. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 61305,"Border Guacamole 5 ripe avocados, preferably Haas 6 tablespoons chopped fresh cilantro 1 medium red onion, diced 4 jalapeno chiles, stemmed, seeded and finely diced 3 tablespoons freshly squeezed lime juice 1 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Lettuce, shredded for serving Sliced tomatoes drizzled with Cracked Black Pepper Garnish, recipe follows 4 medium ripe tomatoes, cored, seeded, and finely diced 1/4 red onion, minced 2 jalapeno chiles, stemmed, seeded if desired and minced 1 bunch cilantro, leaves only chopped 2 tablespoons lime juice 3/4 teaspoon salt Pinch of freshly ground black pepper 2 tablespoons cracked black pepper 2 tablespoons freshly squeezed lemon juice 1/2 cup olive oil 1 teaspoon salt Instructions: In a mixing bowl place peeled, quartered and seeded avocados. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Mound on a bed of shredded lettuce. Garnish with sliced tomatoes that have been drizzled with the Black Pepper Garnish. In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day. 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, Pinot Grigio]" 61306,"Mac and Cheese Skewers Salt, for pasta water 1/3 pound rigatoni (about 40 pieces) 4 ounces easy melting American Cheese (recommended: Velveeta) 1/2 cup Italian bread crumbs 1/4 cup grated Parmesan 2 tablespoons finely chopped fresh parsley leaves 2 eggs, lightly beaten with 2 teaspoons water, for egg wash 2 cups vegetable oil 20 cherry tomatoes, halved Instructions: Fill a saucepan halfway with water and place over high heat. Bring to a boil and salt the water liberally. Add the rigatoni and cook 9 to 11 minutes, until al dente. Drain, rinse well under cold water and set aside. Cut the block of cheese into 1/2-inch slices and cut each slice into 4 equal pieces lengthwise. Cut each piece in half. You should have 40 pieces. Slide 1 piece of the cheese into each rigatoni (the size should be near perfect.) Pour the bread crumbs, Parmesan, and parsley into a small bowl and mix well. Working in small batches, put the stuffed rigatoni into the egg wash first, then roll in the bread crumb mixture. Place in a sealable container (they can be stacked on top of each other). Place in the freezer for at least 2 hours and up to 2 weeks. Preheat the oven to 200 degrees F. Pour the vegetable oil into a medium saucepan and place over medium heat for 5 minutes. Test by dropping a cube of bread into the oil; if it turns golden within 1 minute the oil is ready. Working in batches of 6 to 8 and using a slotted spoon, carefully drop the rigatoni into the oil. Fry for 1 1/2 to 2 minutes, until the bread crumbs are a golden brown. Remove to a paper towel lined plate. Repeat until all of the rigatoni have been fried. Keep warm in the preheated oven. To serve, skewer 1 piece of the mac and cheese and a cherry tomato half with a frilly toothpick. Serve while still warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61307,"Sweet-and-Sour Thai Fish Soup 1 cup uncooked long-grain rice 4 shallots, peeled and coarsely chopped 1 garlic clove, minced 1/2 cup chopped cilantro, plus 1/4 cup cilantro leaves 1 tablespoon grated fresh ginger 1 tablespoon tamarind paste, softened with 2 tablespoons water, (use 1 tablespoon lime juice if tamarind paste is not available) 1 anchovy fillet 2 teaspoons brown sugar 1/8 teaspoon cayenne 1 teaspoon fish sauce 3 cups clam juice 1 to 2 pounds white fish fillets (cod, halibut, or snapper), skinned and cut into 1-inch pieces 2 cups shredded iceberg lettuce 6 radishes, thinly sliced 1 cup snow peas 2 scallions, sliced 1/2 small cucumber, peeled, trimmed, seeded, and cut into thin julienne strips Instructions: In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm. In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth. In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas. Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 61308,"Barbeque Brisket 3 large carrots, diced 2 large onions, diced 8 ribs celery, diced 2 quarts plum tomatoes 1 pint water One 10-pound brisket, trimmed of most fat 1 cup barbeque sauce Instructions: Preheat oven to 350 degrees. Fill bottom of roasting pan with carrots, onion and celery. Add half of tomatoes and water. Place the brisket on top. Cover brisket with the other half of the tomatoes. Cover pan with aluminum foil and slow roast in oven for 2 1/2 to 3 hours. When brisket is tender, remove from oven. Remove vegetables and tomatoes and add to barbeque sauce, puree. Slice the brisket, place it in the puree and place back in oven for 15 to 20 minutes. Remove from oven and serve. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 61309,"Roasted Beef Tenderloin with Basil-Curry Mayonnaise Vegetable oil cooking spray 2 teaspoons cumin seeds 2 teapsoons coriander seeds 3 cloves garlic 1/4 teaspoon kosher salt, plus 2 teaspoons 1 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 (3 1/2 to 4-pound) beef tenderloin, trimmed 1 cup mayonnaise 1/4 cup mascarpone cheese, at room temperature 1/3 cup finely chopped fresh basil leaves 1 tablespoon curry powder 1 teaspoon smoked paprika Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil Instructions: For the beef: Arrange an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside. In a mortar and pestle, or spice grinder, finely grind the cumin seeds and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 teaspoon salt. Holding a chef's knife at a 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with the spices. Add the remaining 2 teaspoons salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F, for medium-rare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes. For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper, to taste. To serve: Slice the meat into 1/4-inch thick slices and arrange on a platter. Spoon the mayonnaise mixture into a small serving bowl and serve alongside the sliced meat. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]

" 61310,"Pork Roast with Cumin-Spiked Mixed Berry Sauce and Roasted Parsnips 1 (3 pound) pork loin Salt and ground black pepper 1 cup chopped fresh strawberries 1/2 cup strawberry preserves 1/4 cup raspberry preserves 1/4 cup boysenberry preserves 1 teaspoon ground cumin 2 parsnips, peeled and cubed Olive oil cooking spray Sauteed Snow Peas, recipe follows 2 cups snow peas 1 tablespoon butter Salt and ground black pepper Instructions: Preheat oven to 400 degrees F.
Cut 1/3 of the pork off the entire loin. Transfer both pieces of pork to the prepared baking dish. Season the pork all over with salt and black pepper.
In a small bowl, combine the strawberries, strawberry preserves, raspberry preserves, boysenberry preserves, and cumin. Mix well. Pour the mixture all over the larger portion of the pork.
Arrange the parsnips all around the pork. Lightly coat the parsnips with the cooking spray and season with salt and ground black pepper.
Roast for 45 minutes, or until an instant-read thermometer reads at least 160 degrees F (the meat may still be pink in the center).
Let the pork rest for 10 minutes.
Slice crosswise into 1/2-inch thick slices using 1 pound of pork for this meal (with parsnips and snow peas), slice 1 pound crosswise into 8 (1/2-inch) thick slices for a second meal (chili-seared pork with pineapple salsa), and shred the remaining 1 pound pork for the third meal (radicchio cups with pork and seasoned rice). In a medium skillet, saute the snow peas in the butter over medium-low heat until tender-crisp. Season with salt and black pepper, to taste. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 61311,"Shoo-Fly Pie 6 ounces all-purpose flour 1/2 teaspoon table salt 3 ounces unsalted butter, chilled 1-ounce lard, chilled 4 tablespoons ice water, in spritz bottle Approximately 32 ounces dried beans, blind baking 5 1/2 ounces all-purpose flour 4 ounces dark brown sugar 2 tablespoons cold, unsalted butter 1/4 teaspoon kosher salt 3/4 cup boiling water 3/4 teaspoon baking soda 8 ounces molasses, by weight 1 whole egg, beaten 1 teaspoon vanilla extract Instructions: In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large resealable bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes. Preheat oven to 425 degrees F. Place 2 (9-inch) metal pie pans in the refrigerator to chill. Remove dough from refrigerator and roll out in the bag until it reaches the edges of the bag and is 10 to 11-inches round. Cut along 2 sides of the plastic bag, open bag to expose dough on 1 side and turn a 9-inch pie pan upside down on the exposed side. Invert the entire thing and gently pull the remaining side of the plastic bag off the dough. Press the dough into the edges around the pan and trim any excess dough. Press the edges of the dough over the lip of the pan. Place in refrigerator for 15 minutes. Poke holes around sides and into the bottom of the dough. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough, set on a baking sheet, and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until light golden in color, approximately 7 minutes longer. Remove from oven and place on cooling rack. Allow to cool completely while preparing the filling. Decrease heat of oven to 350 degrees F. For the crumbs: Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs. Reserve 1/4 cup and set both aside. For the filling: Place the baking soda in a medium mixing bowl and pour the boiling water over it. Add the molasses, egg, and vanilla; whisk to combine. Add the larger amount of crumbs to the molasses mixture and whisk just to combine. Pour this mixture into the prepared crust. Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling. Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly. Remove from the oven, transfer to a rack, and cool completely before cutting. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 61312,"High Energy Mix 1/3 cup raisins 1/3 cup unsweetened dried cranberries 1/3 cup diced dried apricots 2/3 cup pumpkin seeds 2/3 cup almonds 2/3 cup sunflower seeds Instructions: Combine all ingredients and mix well. Separate into 1/3 cup portions. ","[Chardonnay, Riesling, Gewrztraminer]" 61313,"Gooseberry-Blueberry Tartlettes 2 cups all-purpose flour 8 ounces (2 sticks) butter, very cold, cut in small pieces 1 teaspoon salt 1 tablespoon sugar 1/4 cup ice water, or as needed 2 cups sugar 1 pint gooseberries, stems picked off, washed and dried 2 pints blueberries, wash and dried 1 lemon, juiced 1/4 cup sugar 1/3 cup all-purpose flour Pinch freshly grated nutmeg 1/4 cup (1 stick) butter (1 tablespoon per tartlet), plus extra for brushing tin 1 large egg white, for egg wash Finely ground cornmeal, for sprinkling on tin Confectioners' sugar, for dusting Special equipment: 8 (3-inch) pie tins Instructions: Make the tart dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar. Pulse quickly until the butter is the size of peas. Add very cold, ice water in a small stream until the dough just comes together. Empty the work bowl out onto waxed paper and halve the dough. Using the ends of the paper, shape into 2 balls. Wrap in plastic wrap and place in refrigerator until ready for use. Make the caramelized sugar: Pour sugar in heavy skillet, cook over low heat until sugar turns a medium brown. Pour caramelized sugar in a 10-inch aluminum tin or silcone mat to cool and harden. After it is cooled, break into pieces of 1-to 1 1/2-inch big. Set aside, it will be used to bake with berries. Make fruit filling: In a large bowl, place cleaned gooseberries and blueberries. Pour lemon juice on top. Sprinkle sugar, flour and nutmeg on top of the berries (Be careful not to mix, just sprinkle on top, or fruit will be mushy if over-handled). To assemble tartlettes: Take 8 small pie tins, brush with butter and liberally sprinkle with cornmeal. Cut dough into 8 equal pieces and put 7 back in the refrigerator (must be kept cold) roll out the dough into a 4-inch circle, it should be quite thick, you don't want it too thin. Place disk in pie tin and repeat until all 8 are done. Place all 8 tarts on sheet pan. Preheat oven to 375 degrees F. Brush bottom of dough shell with egg whites. Gently scoop out the berries with the flour-sugar mixture on top into the shells. Place a piece of the caramelized sugar on top of berries. Fold up the sides in a circle, do not close up completely, leaving an opening. Put 1 tablespoon butter on top of each tartlette. Brush egg white on the exposed dough and bake for 45 minutes. Serve with confectioners' sugar dusted on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 61314,"Herbed Pan Gravy Giblets and neck from turkey 6 cups water 2-3 cups reduced-sodium chicken broth, divided 1/4 cup all-purpose flour 3/4 cup deglazing liquid, such as white wine, vermouth or brandy 1 tablespoon minced fresh herbs (optional) Salt & freshly ground pepper to taste Instructions: The giblets and neck from a turkey make a great flavorful stock that helps ensure a rich, tasty gravy, but you may substitute more chicken broth if you prefer.; To make giblet stock: Place giblets (except liver), neck and water in a large saucepan. (Reserve the liver for another use or discard.) Bring to a boil over high heat. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain through a fine-mesh sieve. To make gravy: After removing the turkey from the roasting pan, pour any pan juices and fat into a large glass measuring cup and place in the freezer so the fat rises to the top, about 10 minutes. Skim the fat off with a spoon and discard. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Add any accumulated juices from the resting turkey to the defatted pan juices; add the reserved giblet stock plus enough chicken broth so the combined liquids measure 5 cups total. Whisk 1/2 cup chicken broth and flour in a small bowl until smooth. Set the roasting pan over two burners on medium-high heat. Add deglazing liquid; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced, about 3 minutes. Add the 5 cups of liquid from Step 2. Increase the heat to high and return to a boil, whisking often and scraping up any remaining browned bits. Boil until reduced to 2 3/4 cups, 8 to 12 minutes. Whisk the reserved broth-and-flour mixture into the roasting pan. Boil, whisking constantly, for 2 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. Stir in herbs, if using. Taste and season with salt (if needed) and pepper. NUTRITION INFORMATION: Per 3-tablespoon serving: 34 calories; 2 g fat (1 g sat, 1 g mono); 2 mg cholesterol; 2 g carbohydrate; 1 g protein; 0 g fiber; 56 mg sodium; 11 mg potassium. 0 Carbohydrate Servings Exchanges: 1/2 fat MAKE AHEAD TIP: Prepare through Step 1 and refrigerate for up to 4 hours. From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 61315,"Round 2 Recipe - Chicken and Ratatouille Pasta 8 ounces rigatoni pasta 1 tablespoon olive oil 1 tablespoon minced garlic 1 cup reserved vegetables from Grilled Vegetable Panini, roughly chopped, recipe follows One 14.5-ounce can diced tomatoes 1 1/2 cups shredded rotisserie chicken Salt and freshly ground black pepper 2 tablespoons roughly chopped fresh basil 1 medium eggplant, sliced on the bias into 1/4-inch strips 1 medium onion, peeled and sliced into 1/4-inch rounds 1 green bell pepper, stem and seeds removed, sliced in 8 pieces 1 green bell pepper, stem and seeds removed, sliced in 8 pieces
1 medium yellow squash, sliced on the bias into 1/4-inch strips 1/2 cup canola oil 1 tablespoon minced garlic 1 tablespoon Italian seasoning 1/4 cup red wine vinegar Salt and freshly ground black pepper 1/4 cup green olives, finely chopped 1/2 cup shredded mozzarella 1 French baguette Instructions: Cook the pasta according to package directions.
In a large skillet over medium heat, heat the olive oil. Add the garlic and leftover grilled vegetables. Stir in the diced tomatoes, chicken, and salt and pepper to taste. Cook until heated through.
Drain the pasta, add to the skillet and toss to coat. Serve topped with chopped basil. Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet.
In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61316,"Beerly Legal 2 ounces fresh tangerine juice 1 ounce orange aperitif, such as Campari or Aperol Ice, for serving 8 ounces light beer, such as Miller High Life Maraschino cherry, for garnish Instructions: Pour the tangerine juice and orange aperitif into a large pint glass filled with ice and stir. Pour over the beer to top and stir again. Set all self-judgment aside, and garnish with a cherry. Drink while eating a hot dog and toast to beer made bitter and better. ","[Pilsner, Hefeweizen, Saison, Gueuze]" 61317,"Banana Nut Bread PAM? Original No-Stick Cooking Spray 1-? cups Ultragrain? All Purpose Flour 1 teaspoon baking soda ? teaspoon ground cinnamon ? teaspoon salt ? cup honey ? cup Pure Wesson? Canola Oil ? cup Egg Beaters? Original 3 medium very ripe bananas, mashed 1 teaspoon vanilla extract ? cup chopped pecans Instructions:

1. Preheat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray; set aside. Stir together flour, baking soda, cinnamon and salt with wire whisk in medium bowl; set aside.
2. Mix honey and oil together in medium bowl until well combined. Add Egg Beaters; mix well. Add banana and vanilla; mix well. Blend in flour mixture and nuts. Spread batter in prepared pan.
3. Bake 55 to 60 minutes or until wooden pick inserted in center of loaf comes out clean. Cool in pan on wire rack 20 minutes before removing from pan. Store leftovers in airtight container up to 3 days. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 61318,"Pork Chops with Charred Onion and Poblano 1 cup white rice 3 cloves garlic (1 smashed, 2 sliced) Kosher salt 1 large poblano cl pepper, seeded and thinly sliced 1 small onion, thinly sliced 1 pear, sliced 3 tablespoons extra-virgin olive oil Freshly ground pepper 4 bone-in pork rib or loin chops (about 1/2 inch thick; 6 to 8 ounces each) 1 teaspoon finely chopped fresh thyme 2/3 cup low-sodium chicken broth 1 tablespoon apple cider vinegar 1/2 cup chopped fresh cilantro Instructions: Preheat the broiler. Bring 1 1/2 cups water to a simmer in a saucepan. Reduce the heat to medium low and stir in the rice, smashed garlic and 1/4 teaspoon salt. Cover and cook until the water is absorbed and the rice is tender, 16 to 18 minutes; set aside. Meanwhile, toss the poblano, onion, pear, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Broil, stirring occasionally, until softened and charred in spots, 8 minutes; set aside. Season the pork with salt, pepper and the thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork; cook until well browned, about 5 minutes per side. Remove to a plate. Add the poblano mixture and sliced garlic to the skillet. Cook until the garlic softens, 2 minutes. Add the broth and cook, scraping up any browned bits, 1 minute. Remove from the heat; stir in the vinegar and half of the cilantro. Season with salt. Fluff the rice, discard the smashed garlic and stir in the remaining cilantro. Season with salt. Serve with the pork and poblano mixture. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 61319,"Cheese-Crusted Cutlets with Raw Sauce and Milanese-Style Rice Pilaf 4 pieces boneless, skinless chicken breast Salt and freshly ground black pepper 1 cup all-purpose flour, plus 2 tablespoons 3 large eggs Splash milk 3/4 cup plain bread crumbs Freshly grated nutmeg, about 1/4 teaspoon 3/4 cup grated Parmigiano-Reggiano 2 tablespoons butter 1/3 cup orzo pasta 2 cloves garlic, finely chopped 1 cup white rice 2 cups chicken stock 2 pinches saffron threads 1/4 cup finely chopped flat-leaf parsley Olive oil, for frying 1 1/2 pints cherry or grape tomatoes, halved or 7 to 8 small Roma tomatoes, thinly sliced lengthwise 1 small red onion, quartered and thinly sliced 1/2 cup torn or thinly sliced basil leaves 3 to 4 stems fresh tarragon, leaves chopped 2 tablespoons extra-virgin olive oil Instructions: Preheat the oven to 275 degrees F. Butterfly the chicken breasts open by cutting into and across but not all the way through the breast with a sharp knife. Lightly pound out the chicken under plastic wrap and season with salt and pepper, to taste. Set up a breading station: 1 pan of flour, 1 pan of eggs beaten with 2 tablespoons flour and a splash of milk, and 1 pan of bread crumbs seasoned with nutmeg and combined with cheese. Coat the chicken pieces in the flour, then in the egg and then in the bread crumb mixture. Set aside. Arrange a cooling rack over a baking sheet and put it in the middle of the oven. Add the butter to a pot with tight-fitting lid over medium heat. Add the orzo to the warm butter and toast for 2 to 3 minutes, then add garlic and stir a minute more. Add rice and coat in butter. Stir in the stock and the saffron threads and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook the rice until tender, about 17 to 18 minutes. Add the parsley and fluff with a fork. Heat 1/4-inch of oil in a very large skillet over medium heat. Fry the chicken, 2 cutlets at a time, about 3 minutes on each side. Transfer the first 2 cutlets to the cooling rack in the oven to keep warm while you cook the second batch. While the chicken cooks, combine the tomatoes, onions, basil, tarragon, and 2 tablespoons extra-virgin olive oil in a small bowl. Season with salt and pepper, to taste. Transfer the chicken from the oven to serving dishes and top with the raw tomato sauce. Serve the Milanese rice alongside. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 61320,"Potato Pizzas with Arugula Salad 3 tablespoons extra-virgin olive oil, plus more for the baking sheets 1 pound prepared pizza dough 2 large red-skinned potatoes (12 ounces), very thinly sliced (we love a mandolin for this) 1/2 cup thinly sliced red onions 2 cloves garlic, minced 1/2 teaspoon fresh thyme leaves Kosher salt and freshly ground black pepper 1/2 cup finely grated Parmesan, plus some larger shavings for topping the pizzas One 5-ounce container baby arugula (about 6 cups) 2 teaspoons white wine vinegar Serving suggestion: sliced salami or prosciutto. Instructions: Preheat the oven to 500 degrees F. Lightly oil 2 baking sheets. Divide the dough into 4 equal pieces. Roll and stretch each portion of dough into an oval (rustic is fine) about 11 inches long by 6 inches wide. Place 2 rounds each on the prepared baking sheets. Toss the potatoes, onions, garlic and thyme in a medium bowl with 2 tablespoons of the oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture among the 4 crusts and sprinkle with the grated cheese. Bake until the crusts are golden and crisp and the potatoes are tender, about 15 minutes. Meanwhile, toss the arugula with the remaining 1 tablespoon olive oil and the vinegar. Season to taste with salt and pepper. Top the warm pizzas with the salad and some Parmesan shavings. Serve with salami and/or prosciutto to complete the meal. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 61321,"Kent's BBQ Cornbread 1 tablespoon butter, for greasing the pan, plus 1 1/2 cups butter, melted 3/4 pound left over BBQ pork or beef 1 1/2 cups white sugar 6 eggs 1/4 cup plus 2 tablespoons milk 1 1/2 (15-ounce) cans cream-style corn 1/4 cup drained canned chopped green cl peppers 1 1/2 cups shredded cheese (Recommended: combination Monterey Jack and Cheddar) 1 1/2 cups all-purpose flour 1 1/2 cups yellow cornmeal 2 tablespoons baking powder Pinch salt 6 tablespoons butter 3 tablespoons your favorite bbq sauce 1 1/2 tablespoons cayenne pepper 1 1/2 tablespoons garlic powder Instructions: Preheat oven to 325 degrees F. Lightly butter a deep 9 by 13-inch baking dish. Shred left over BBQ into fine pieces and set aside. In a large bowl, stir together the butter, milk, and sugar. Beat in the eggs, 1 at a time, until well incorporated. Add the creamed corn, chiles, cheese, and shredded BBQ and stir until well incorporated. In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour 10 minutes, or until golden brown and until a toothpick inserted into center of the pan comes out clean. Topping: Combine all and melt in microwave. Brush over cornbread and place back in oven for a few minutes. Cut into squares and serve warm. It's ok to break up pieces and serve in a small bowl. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 61322,"Best Homemade Hot Cocoa | Classic Hot Chocolate 3 cups milk 1 cup heavy cream 1/2 cup sugar 1/4 cup unsweetened cocoa powder Kosher salt 6 ounces milk chocolate, chopped 1 teaspoon pure vanilla extract Marshmallows or whipped cream, for topping Instructions: Combine the milk, heavy cream, sugar, cocoa powder and a pinch of salt in a medium saucepan. Cook over medium heat, whisking occasionally, until the sugar and cocoa powder dissolve and the milk is steaming; do not boil. Whisk in half of the chopped chocolate until melted, then whisk in the remaining chocolate until smooth. Remove from the heat and whisk in the vanilla. Pour into mugs and top with marshmallows or whipped cream. ","[Chardonnay, Pinotage, Tempranillo, Barbera]" 61323,"Sunny's Easy Bacon, Peppers and Cheese Home Fries One 1 1/2-pound bag microwaveable golden or new potatoes (Red Bliss works too!) 6 strips bacon
2 tablespoons salted butter
6 red, orange or yellow mini sweet peppers, chopped
1/2 white or sweet onion, chopped
1 teaspoon steak seasoning
Kosher salt and freshly ground black pepper
1 cup shredded cheddar-jack cheese blend
4 scallions, chopped
Instructions: Leave the potatoes in the bag and cook them in the microwave for 2 minutes less than the package instructions so they aren't too soft (they will cook in the pan, plus, you'll need to break them down further). Remove from the bag and let cool until cool enough to handle, then cut the larger potatoes into sixths and the smaller ones into fourths. In a mid-sized pan on the stovetop or on a grill on medium heat, add the bacon and cook until crispy. Remove the bacon from the pan with a slotted spoon, leaving the bacon fat in the pan. Roughly chop the bacon and set aside. Add the butter to the bacon fat. Once it has melted, add the potatoes in one layer if possible. (If not, do the potatoes in batches.) Cook the potatoes on one side until a peek beneath reveals a golden crust, 10 to 15 minutes, then toss and repeat. Do this a few times; if doing in batches, you can pile the cooked potatoes on the side of the pan while the new ones get attention. Once the potatoes are almost done, push them all to the sides of the pan. To the center of the pan add the peppers, onions, steak seasoning, a pinch of salt and a few grinds of black pepper. Cook the veggies, stirring, until the peppers and onions are tender but still have some crunch, about 5 minutes. Add the bacon back to the pan and toss everything together. Season with salt and pepper. Remove from the heat and stir in the cheese. Transfer to a serving bowl and garnish with the scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 61324,"BBQ Beef Brisket Sandwich with Watercress Salad with Shaved Fennel and Grapefruit 4 ounces watercress 4 slices or wedges ruby grapefruit 1/2-ounce shaved fennel Salt and freshly ground black pepper 1 lemon, juiced 1/2-ounce extra-virgin olive oil 2 1/2 ounces BBQ sauce 5 ounces sliced beef brisket 3 slices sharp Cheddar Salt and freshly ground black pepper 1 brioche roll, sliced and toasted Instructions: For the salad: Put the watercress, grapefruit and fennel into a large bowl and season with salt and pepper, to taste. Add the lemon juice and the olive oil and toss to combine. For the brisket: In a small saute pan, add the BBQ sauce and brisket, and cook over medium heat until beef is hot and cooked through. Top the brisket with 3 slices of Cheddar and toss together until combined. Season with salt and pepper, to taste. Put the brisket on the toasted brioche bun and serve with the watercress salad. ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 61325,"One-Dish Chicken Macaroni Casserole Kosher salt 6 tablespoons unsalted butter, plus more for the baking dish 8 ounces elbow macaroni 8 ounces cremini mushrooms, thickly sliced Freshly ground pepper 1 bunch scallions (white and light green parts only), chopped (about 1 cup) 2 teaspoons chopped fresh thyme 1 clove garlic, finely chopped 5 tablespoons all-purpose flour 2 tablespoons dry white wine 3 cups low-sodium chicken broth 1 cup half-and-half Generous pinch of freshly grated nutmeg 3 cups chopped rotisserie chicken, skin and bones removed (or use leftover cooked chicken or turkey)
3 cups chopped rotisserie chicken, skin and bones removed (or use leftover cooked chicken or turkey) 1 1/2 cups frozen peas and carrots, thawed (8 ounces) 1/4 cup chopped fresh Italian parsley
4 ounces cream cheese, cut into chunks and softened 1/4 cup breadcrumbs 1/4 cup grated parmesan cheese Instructions: Bring a large pot of salted water to a boil for the pasta. Preheat the oven to 400 degrees F. Butter a 3-quart baking dish. When the water is boiling, add the elbow macaroni and cook until very al dente, several minutes shy of the package cooking time. Drain, rinse and pat dry, then put in a large bowl. In a large saucepan over medium heat, melt 4 tablespoons of the butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid. Increase the heat to boil away any excess liquid, about 5 minutes. Add the scallions, thyme and garlic and cook until the scallions are wilted, about 3 minutes. Sprinkle the vegetables with the flour and cook, stirring, until lightly browned, about 1 minute. Add the wine and cook until just absorbed. Pour in the chicken broth and half-and-half. Bring to a simmer and season with salt, pepper and the nutmeg. Simmer until the sauce is thickened and has lost the raw flour taste, about 7 minutes. Stir in the chicken, peas and carrots, and parsley and simmer just to heat the chicken through. Off the heat, whisk in the cream cheese until smooth. Pour the chicken and sauce into the bowl with the macaroni and toss well. Spread in the prepared baking dish. In a small bowl, toss together the breadcrumbs and parmesan. Sprinkle the breadcrumb mixture over the top of the baking dish. Dot the top with the remaining 2 tablespoons butter, cut into small pieces. Bake until the casserole is very bubbly and the top is crispy and golden brown, about 25 minutes. Let sit 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61326,"Maple-Marinated Pineapple Skewers 1 fresh pineapple or 1 (16-ounce) can pineapple chunks 1 cup maple syrup 2 tablespoons dark rum, optional 1/4 cup blueberries 8 to 9-inch wooden skewers, as needed (soaked in warm water for 10 minutes) 1 pint vanilla ice cream Instructions: To prepare the pineapple, pull off the green top by \unscrewing\ it. Reserve the best leaves for decoration by placing them in cold water, trimming them if needed to make their shape a little more perfect. With a large sharp knife, cut the peel off the pineapple and halve it lengthwise. Reserve half the pineapple for another use. Cut the remaining pineapple in half lengthwise and cut out the core. Cut the pineapple into 1 1/2-inch thick slices and then into chunks. In a bowl, whisk together the syrup and rum, if using. Toss the chunks in the maple syrup and thread them, alternating with blueberries, onto the wooden skewers. Lay the skewers in a shallow dish. Pour the remaining syrup over skewers. Cover and chill. (The skewers can be assembled up to a day in advance.) To grill skewers: Brush the fruit 1 more time with maple syrup from the bottom of the dish. Fire up your grill and place the skewers on to cook them, turning occasionally, until caramelized. To serve: Place scoops of vanilla ice cream in dessert bowls, arranging 2 pineapple leaves at the back like rabbit ears, then place a skewer across each bowl. Pour any remaining maple syrup over the ice cream and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61327,"Chocolate-Hazelnut Macarons 3/4 cup blanched hazelnuts 1 cup blanched almonds 1 tablespoon unsweetened cocoa powder 1 1/2 cups confectioners' sugar 1/2 cup egg whites (from about 4 eggs) 1/4 cup granulated sugar 7 ounces dark chocolate (disks or chopped bars) 1/2 cup heavy cream 1/3 cup hazelnut praline paste or hazelnut butter (about 3 ounces) 1 tablespoon unsalted butter 1/2 teaspoon kosher salt 3 tablespoons finely chopped hazelnuts, toasted Instructions: Grind the nuts: Pulse the blanched hazelnuts in a food processor until finely ground. (Don't walk away; if you overprocess, you'll have hazelnut butter.) Transfer to a bowl and repeat with the almonds.
Mix the dry ingredients: Combine 3/4 cup of the ground hazelnuts and 1 cup minus 1 tablespoon of the ground almonds in a large bowl. Sift in the cocoa powder and confectioners' sugar. Make the meringue: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water. (Don't let the bowl touch the water.)
Continue whisking until the sugar is dissolved, about 2 minutes. (If you can still feel the sugar, keep whisking.) Turn off the heat but leave the water in the saucepan. Using a rubber spatula, transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium-high speed until stiff, glossy peaks form, 5 to 6 minutes. (If you turn the bowl over, the whites shouldn't move.)
Finish the batter: Fold a few dollops of the meringue into the dry ingredients with a rubber spatula until incorporated. Gently fold in the rest until smooth and fluffy, scooping from the bottom of the bowl to the top. Pipe into rounds: Line 2 baking sheets with parchment paper. Fit a pastry bag with a 1/2-inch plain tip and fill with the batter; press out the air. Pipe the batter into 1-inch rounds on the baking sheets, about 1 inch apart. Rest and bake: Tap the baking sheets on the counter a few times to remove any air bubbles.
Let sit at room temperature until slightly dry, 15 to 30 minutes.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.
Bake 12 to 14 minutes, or until you can slide a spatula underneath the cookies, switching the position of the pans halfway through. Pull the parchment and cookies off the pans; cool.
Make the filling: Meanwhile, bring the water in the saucepan back to a simmer. Put the chocolate in a heatproof bowl and set it over the water.
Stir with a rubber spatula until the chocolate is almost completely melted. Remove the bowl from the pan. Heat the heavy cream in a saucepan until simmering. Stir the warm cream and praline paste into the chocolate. Fold in the butter, salt and chopped hazelnuts. Let the filling cool until spreadable, about 15 minutes.
Sandwich the cookies: Spread the filling on half of the cookies with the back of a spoon and sandwich with the remaining cookies. Refrigerate the macarons, wrapped tightly in plastic wrap, for up to 1 week.
","[Rhone Blends, Pinot Noir, Barolo]" 61328,"Chicken Pita Pockets 3 Tyson Grilled and Ready Breast Fillets 3/4 cup ranch-style salad dressing 1 teaspoon dill weed, dried 2 tablespoons vegetable oil 1 cup mushrooms, fresh; sliced 1 medium onion, thinly sliced, separated into rings 1 cup lettuce, shredded 4 large pita bread pockets, halved Instructions:

1. Blend salad dressing and dill in a small bowl. Set aside.
2. Cook chicken according to package directions. Dice.
3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir. Serving Suggestion: Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing. Serve with carrot sticks. Refrigerate leftovers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61329,"Sweet and Spicy Popcorn 3 tablespoons plus 1/4 cup coconut oil 1/2 cup popcorn kernels 3 tablespoons confectioners' sugar 1 tablespoon paprika
   Kosher salt
   3/4 teaspoon garlic powder 3/4 teaspoon ground cumin 3/4 teaspoon cayenne pepper Instructions: Melt 3 tablespoons coconut oil in a large pot over high heat. Add the popcorn kernels, partially cover and cook, shaking the pot occasionally, until the popping slows down. Transfer the popcorn to a large bowl. Wipe out the pot. Stir the confectioners' sugar, paprika, 1 teaspoon salt, the garlic powder, cumin and cayenne together in a small bowl.
   Melt the remaining 1/4 cup coconut oil in the same pot over medium heat. Add the popcorn and half of the sugar mixture, cover the pot and shake to coat. Add the remaining sugar mixture and continue to shake until well coated.
   ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61330,"Spinach Artichoke Whole-Wheat Penne 1 pound whole-wheat penne pasta 3 tablespoons extra-virgin olive oil, divided 1 (15-ounce) can or 1 (10-ounce) box frozen artichoke hearts, defrosted, drained and quartered 1 small bundle farm fresh spinach, stems trimmed 1 shallot, peeled and coarsely chopped 1/2 cup chicken or vegetable stock, just eyeball the amount A handful fresh mint leaves A handful lightly toasted slivered almonds Kosher salt or freshly ground sea salt and black pepper 1 large clove garlic - peeled A handful grated Parmigiano-Reggiano cheese Instructions: Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions. Drain and reserve about 1 cup of the cooking water. Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet. Add artichokes to heat through and lightly brown at edges. To clean spinach, fill sink with water, swish spinach around and let grit fall to bottom of sink. Dry leaves before using. In the bowl of a food processor add the shallot, 1/2 cup chicken stock, spinach leaves, mint, almonds and salt and pepper, to taste. If you have a hand held small-holed grater or a zester, grate garlic into the food processor. Adding a whole clove can result in stray big pieces of raw garlic, too bitter to bite down on. If you do not have a hand held grater, mince garlic and mash up into paste with a little salt. Turn processor on and add in about 2 tablespoons extra-virgin olive oil. Scrape the spinach pesto into the artichoke pan and loosely cover with foil. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61331,"Baked Eggplant Ratatouille 6 sprigs fresh thyme 2 sprigs fresh basil, plus additional for garnish
   1/2 cup extra-virgin olive oil, plus more for drizzling
   1 eggplant, diced 1-inch
   3 cloves garlic, minced
   Kosher salt and freshly ground black pepper 1 Spanish onion, diced 1-inch
   1 red pepper, diced 1-inch
   1 zucchini, diced 1-inch
   1 tablespoon anchovy paste
   2 tomatoes, diced 1-inch
   One 28-ounce can whole plum tomatoes, crushed by hand
   1/2 cup pitted chopped Kalamata olives
   Grated Parmesan, for garnish
   Instructions: Preheat the oven to 350 degrees F. Bundle the thyme and basil together with butcher's twine, then set aside. Heat half the olive oil in a large skillet over medium heat. Add the eggplant and begin to cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer the eggplant to a cold Dutch oven. Return the skillet back to the heat, then add more olive oil and the onions and peppers. Cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer to the cold Dutch oven with the eggplant. Finally, repeat this process with the zucchini, then add to the Dutch oven. Stir the anchovy paste, tomatoes, olives, remaining garlic, herb bundle and salt and pepper into the vegetables. Drizzle with olive oil. Stir, then cover and bake 1 hour. Remove from the oven. Transfer to a platter and garnish with Parmesan and basil. Serve by itself as a side dish, or serve over pasta, eggs or polenta. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 61332,"Calamari Stew with Garlic Toast 2 tablespoons olive oil 2 cloves garlic, cut in 1/2 1 3/4 cups tomato sauce 1 cup white wine 1 teaspoon fresh chopped thyme leaves 1 teaspoon red pepper flakes 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 pounds calamari (squid), bodies thinly sliced and tentacles whole 4 to 6 slices of bread Olive oil, for drizzling 2 to 3 whole cloves garlic Instructions: For the Calamari Stew: Warm the olive oil over medium heat in a medium pot. Add the garlic and let cook until fragrant, about 2 minutes. Remove the garlic. Add the tomato sauce, white wine, thyme, red pepper flakes, salt, and pepper. Bring the mixture to a simmer. Add the calamari and stir to combine. Continue to cook until the mixture comes back up to a simmer, about 2 more minutes. Serve immediately with the Garlic Toasts.
   For the Garlic Toast: Preheat the oven to 350 degrees F.
   Meanwhile, drizzle the bread slices with olive oil. Toast until the bread is crisp and turning golden brown, about 8 to 10 minutes. Remove from the oven and rub the top of the toasts with whole garlic cloves. Serve immediately with the Calamari Stew. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 61333,"Puff Pastry Cheese Twists 1 sheet frozen puff pastry, 1/2 (17.3-ounce) package 1/3 cup grated Parmesan 2 tablespoons extra-virgin olive oil 2 teaspoons minced garlic 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon cayenne 1 large egg All-purpose flour, for dusting Instructions: Preheat oven to 400 degrees F. Line 3 large baking sheets with parchment paper. Thaw the pastry sheet at room temperature covered by a clean kitchen cloth, about 30 minutes. While the pastry is thawing, combine cheese, olive oil, garlic, oregano, salt and cayenne in a small mixing bowl. Stir well to combine. In a clean small mixing bowl, beat the egg with a fork. On a lightly floured surface, gently unfold the pastry. Sprinkle the pastry lightly with flour and using a rolling pin, roll into a 14 by 10-inch rectangle. Brush the top of the pastry with a beaten egg. Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles. Spread the herb-cheese mixture with the back of a spoon evenly across 1 rectangle. Lay the second rectangle across the coated piece, egg side-down. With the rolling pin lightly roll the 2 sheets together to seal. With a large knife cut crosswise into strips, about 1/3-inch wide each. (Alternately, you can use a pizza wheel to cut the strips.) One at a time, grab the ends of each strip and twist in opposite directions to form a spiral. Transfer to the prepared baking sheets. Bake until light golden brown, about 10 minutes. Remove from the oven and let cool on baking sheets until cool enough to handle. Serve either warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 61334,"Garlic Soup 1 quart chicken stock, preferably homemade or half of stock and water 1 bay leaf Pinch dried sage 1/2 teaspoon dried thyme 1/2 head of garlic cloves, peeled Salt 1 ounce each of freshly grated Parmesan and Swiss cheese 1 egg mixed with 1 egg yolk 1/4 cup good quality olive oil Freshly ground black pepper 4 toasted bread croutons made of sliced French bread, optional 1 to 2 tablespoons chopped parsley for garnish Instructions: Bring stock to a boil in a nonreactive saucepan (do not use aluminum which will react with eggs which come into play later on). Add bay leaf, sage, thyme and garlic cloves and cook, covered, at a bare simmer for 30 minutes. Strain broth and discard herbs; pass and press garlic through to liquid and season to taste with salt. In a mixing bowl combine the cheese with egg and yolk, olive oil and pepper to taste. Everything can be done in advance up to this point. Just before serving, reheat the soup and drizzle a ladleful of hot soup into the egg and oil mixture to temper the eggs. Pour this tempered mixture back into the soup and whisk continuously over low heat until the soup thickens slightly. Take care not to over heat or the eggs will curdle. Set a piece of French bread crouton in center of soup plate and ladle soup over the top. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61335,"Spinach Salad with Grilled Mediterranean Vegetables 1 small orange bell pepper, seeded and quartered 2 large Portobello mushroom caps, stemmed, sliced 1 small summer squash, cut on bias 1 (14-ounce) can artichoke hearts, drained, rinsed and quartered 1/4 cup olive oil, plus more to taste Salt and freshly ground black pepper 1/2 cup feta cheese, diced 1/4 cup kalamata olives, pitted 3 cups baby spinach 1 cup packed basil leaves Instructions: Place all vegetables in a large mixing bowl. Add 1/4 cup oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a grill pan over medium heat. Once heated, place your vegetables on grill and cook accordingly: grill mushrooms about 5 minutes per side; peppers and squash about 3 minutes per side. Once all the vegetables are grilled place them in a large serving bowl to slightly cool. Dice and add feta cheese, pitted olives, spinach and basil leaves. Gently toss to mix well and drizzle more oil, to taste, if necessary and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 61336,"Dobos Torte 12 ounces unsalted butter, cut into chunks 1 vanilla bean, split in half lengthwise 2 ounces powdered sugar 10 eggs, separated 1 cup sugar 7 ounces cake flour, sifted 1 cup sugar 1/4 cup water 2 eggs plus 1 egg yolk 1 pound butter, cut into pieces 12 ounces bittersweet chocolate, melted 1 tablespoon rum, optional 6 ounces sugar Instructions: Cake: Preheat the oven to 400 degrees F. Mark the outline of a 9-inch cake pan on parchment paper. Repeat until you have 6 marked circles. Place butter and vanilla in mixing bowl. Warm over low heat to soften. Transfer to a mixer and whip for 1 minute. Add powdered sugar and continue to whip another 5 minutes, until smooth and well blended. Lower the speed and add the egg yolks. Continue to whip for 2 to 3 minutes, until light. In another mixing bowl, whip the egg whites until soft peaks. Add the granulated sugar and increase speed of the mixer. Whip until stiff but not dry. Fold the meringue into the egg yolk mixture. Gently fold flour into the egg mixture. Divide the batter equally among the 6-marked circles. With an offset spatula, spread the batter about 1/4-inch thick to fill in the marked circle. Bake in preheated oven for 6 to 8 minutes or until light golden in color. Allow to cool. Transfer each cake circle onto a 9-inch cake board. Reserve. Chocolate Buttercream: In a saucepan, combine the sugar and water. Boil to 240 degrees F or soft ball stage on a candy thermometer. Do not stir. Meanwhile, in a mixer, beat the eggs and egg yolk until light and ribbony. Lower the speed and gradually pour the hot syrup into the egg mixture. Increase the speed and whip mixture until room temperature. Add the butter, 1 piece at a time. Then add the melted chocolate and rum, if desired. Continue to whip until smooth and well blended. Caramel Topping: Cook sugar until is amber in color. Pour caramel over 1 of the reserved cake layers. Run edge of a chef's knife in butter. With the help of the buttered edge knife, spread the caramel to cover the entire surface of the cake circle. Allow to cool to set the caramel. Cut into 12 equal pie cuts. Reserve. To assemble torte: Reserve half of the Chocolate Buttercream. Using some of the remaining buttercream, spread a 1/8-inch layer on top of the first cake layer. Continue layering the remaining the 4 remaining cake circles and spreading the buttercream. When all 5 cake layers have been frosted, frost the sides and top of the cake. Use a pastry comb to finish the sides of the layered cake. Mark the top of the cake into 12 pie sections. Pipe the remaining buttecream on top of each pie section and arrange the caramel slices on top of the piped cream at an angle. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61337,"Mini Pumpkin Pie Brulees 3 egg yolks 1 cup canned pumpkin 1 cup heavy cream 1/2 cup packed brown sugar 2 tsp. pumpkin pie spice 1/4 tsp. salt 2 tbsp. all-purpose flour 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 3 tbsp. granulated sugar Instructions: 1.Heat the oven to 400F. Spray 36 (1 1/2-inch) mini muffin-pan cups with vegetable cooking spray. Beat the egg yolks, pumpkin, heavy cream, brown sugar, pumpkin pie spice and salt in a medium bowl with a fork or whisk. 2.Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut the pastry into 36 (2-inch) squares. Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups. Spoon about 1 tablespoon pumpkin mixture into each pastry cup. 3.Bake for 15 minutes or until the pastries are golden brown and the filling is set. Let the pastries cool in the pans on wire racks for 5 minutes. Remove the pastries and let cool completely on the wire racks. 4.Place the oven rack in the upper third of the oven. Heat the oven to 450F. Line 2 baking sheets with parchment paper. Create 18 (2-inch) circles of sugar on each baking sheet, using about 1/4 teaspoon sugar for each circle. 5.Bake one baking sheet for 5 minutes or until the sugar circles are bubbly and a deep caramel color. Let the sugar circles cool completely on the baking sheet on a wire rack. Repeat with the remaining baking sheet. Using a small metal spatula, remove the sugar circles from the baking sheets. Press 1 sugar circle at an angle into the top of each pastry. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 61338,"Fried Chicken Liver Pitas with Red Onion Marmalade and Watercress 3/4 pound cleaned chicken livers 2 cups buttermilk Kosher salt and freshly ground black pepper 2 red onions, thinly sliced 4 tablespoons unsalted butter 1/4 cup sugar 1/2 cup balsamic vinegar 5 mini pita breads Canola oil, for frying 1/2 cup all-purpose flour 1/2 cup cornmeal 1 1/2 teaspoons cayenne pepper 1 teaspoon baking soda Watercress, for serving Instructions:

1. Place the chicken livers in bowl with the buttermilk. Sprinkle with some salt and pepper and set in the refrigerator for 30 minutes.
2. Saute the red onions in 3 tablespoons butter in a medium skillet over medium-low heat for 20 minutes. Add the sugar and balsamic and cook until the balsamic is reduced by half and is a paste-like consistency, about 4 minutes. Whisk in the remaining 1 tablespoon butter.
3. Heat the mini pitas over a grill or a burner for 10 seconds per side. Cut into wedges and set aside.
4. Heat canola oil in a deep-fat fryer to 350 degrees F. Combine the flour, cornmeal, cayenne, baking soda, and some salt and pepper in a shallow bowl or pie plate. In batches, remove the chicken livers from the buttermilk and dredge in the flour mixture, shaking off the excess flour. Gently add the livers to the fryer and cook 1 1/2 minutes. Drain on a paper towel-lined baking sheet and sprinkle with salt.
5. Place 1 tablespoon onion marmalade on a wedge of pita, then top with watercress leaves and a chicken liver. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 61339,"Best Stop Boudin 60 pounds Boston pork butt 6 pounds pork liver, cut into 4-inch cubes
6 yellow onions, halved
4 green bell peppers, halved and seeded
2 cups Cajun seasoning, such as Best Stop Cajun Seasoning 4 cups browning sauce, such as Kitchen Bouquet or Gravy Master
20 cups cooked medium-grain rice Cooking oil, for frying 5 pounds cornmeal seafood breading mix, such as Zatarain's Fish Fri 5 pounds all-purpose flour Instructions: Add the pork butt, pork liver, onions, green bell peppers and 1 cup of the Cajun seasoning to a large stockpot and cover with water (about 10 gallons). Cover the pot, bring the water to a boil over medium-high heat, reduce to a simmer and cook until the meat is cooked through and the vegetables are tender, about 1 1/2 hours. Drain the cooking liquid from the meat and vegetable mixture and reserve for later use. Allow the meat and vegetable mixture to cool slightly, then add it to a food processor or grinder and process to a medium-coarse consistency. Add the browning sauce to the reserved cooking liquid (approximately 5 gallons) and stir until well blended. Add the cooked rice to the ground meat and vegetable mixture and season with the remaining 1 cup Cajun seasoning. Fold together well until it becomes a uniform mixture. Add 7 to 8 quarts (28 to 32 cups) of the reserved cooking liquid/browning sauce mixture and combine until it is well mixed and has the consistency of a hearty stew. Refrigerate the mixture until firm and easy to handle, at least 4 hours or overnight. Fill a cast-iron pot halfway with cooking oil and heat over medium heat until the oil reaches 350 degrees F. In a large bowl, add the cornmeal breading mix and flour and mix to distribute evenly. Using a 2 1/2-inch scoop, form the cooled mixture into balls and roll in the coating mix. Fry in the oil, in batches, until golden and crisp, about 6 minutes. Let drain on paper towels and serve warm. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 61340,"Grilled Shrimp and Summer Squash Salad 1 pound jumbo shrimp, peeled, deveined, tail on 1/2 cup olive oil 1 tablespoon sliced garlic 1 tablespoon dried oregano 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly cracked black pepper 3 cups yellow squash, sliced lengthwise, seeds removed with a spoon, cut in half moons 1 tablespoon olive oil Kosher salt and freshly cracked black pepper 3 1/3 tablespoons freshly squeezed lemon juice 1 tablespoon honey 2 teaspoons minced shallot 1/4 teaspoon Dijon mustard 5 tablespoons grapeseed oil (or a neutral oil, canola, etc.) 1 tablespoon olive oil Kosher salt and freshly cracked black pepper 1 cup grilled summer corn kernels (removed from the cob) 1 cup sugar snap peas, trimmed, blanched and sliced in quarters 1/4 cup toasted sunflower seeds 1/2 teaspoon Aleppo pepper flakes (if you can't find Aleppo, use espelette pepper or regular black pepper) 2 tablespoons thinly sliced basil (chiffonade) 2 tablespoons cilantro leaves Instructions: For the grilled shrimp marinade: Toss the shrimp in a large bowl with the olive oil, garlic, oregano, red pepper flakes and sprinkle with salt and pepper. Let marinate in the fridge for an hour. Preheat half of a grill to medium-high heat, or around 350 degrees F. For the squash: Toss the squash with the olive oil and some salt and pepper and place in a disposable aluminum foil pan. Place the pan over the indirect side of the grill and cook, covered, stirring once, until the squash is just tender, but not browned, 8 to 10 minutes. Set aside to cool. Grill the shrimp over direct heat until just cooked through, 2 to 3 minutes per side, flipping once. For the lemon vinaigrette: Whisk together the lemon juice, honey, shallots and Dijon in a large bowl. While whisking continuously, slowly drizzle in the grapeseed oil, then the olive oil, until emulsified. Season with salt and pepper. To assemble the salad: Toss together the squash, corn, snap peas, sunflower seeds, Aleppo, half of the vinaigrette and season with salt and pepper. Taste and check for seasoning, adding more vinaigrette as desired. The salad can be kept cold until ready to serve. Before serving, gently fold in the basil and cilantro. Then plate with the shrimp arranged on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 61341,"Flank Steak Wrapped Petit Filet with Smashed Potatoes with Creme Fraiche 1 pound mushrooms (button mushrooms or mixed mushrooms like shiitake, morels, porcini, chanterelles - you need 20 to 25 button mushrooms or 5 cups sliced mixed mushrooms) Extra-virgin olive oil (about 1/4 cup, more if needed) Salt 4 beef filets (4 to 6 ounces each) 1 flank steak (about 1 1/2 pounds) Freshly ground black pepper 1 tablespoon chopped fresh thyme, plus 3 sprigs fresh thyme 1 stick unsalted butter 3/4 cup red wine 1 cup half-and-half 1 cup whole milk 1 bunch asparagus, tough ends trimmed 6 ounces sliced bacon, pancetta or prosciutto (about 6 slices), chopped 1 1/2 tablespoons white wine vinegar Smashed Potatoes with Creme Fraiche, for serving, recipe follows Fresh chopped parsley, for garnish 2 pounds fingerling or small red potatoes Salt 1/3 cup unsalted butter 4 cloves garlic, chopped 2 shallots, chopped Ground white pepper 8 to 10 ounces creme fraiche or sour cream 1/2 cup finely chopped chives Zest of 1 lemon Instructions: Preheat the oven to 375 degrees F.
With a paper towel, wipe all your mushrooms clean. (Don't soak them in water and then drain them. Mushrooms are like little sponges. They'll suck up water and get mushy.) Trim and discard the dried up part on the end of the mushroom stems.
Spread the mushrooms on a large sheet pan and drizzle with some olive oil. Season with salt and toss to coat. Roast the mushrooms for 30 to 45 minutes.
Using a paper towel, blot the filets and flank steak to remove excess moisture. Sprinkle both sides of the beef with salt and pepper. Rub the tops of the filets with 1 tablespoon of the chopped thyme. Let the filets sit out, covered, to bring them up to room temperature before cooking.
Slice the flank steak lengthwise into 1-inch strips and wrap each filet around the edges with the flank steak strips. You may have leftover flank steak. Tie each filet with kitchen string, or insert a toothpick through to hold the flank steak to the filet.
When the mushrooms are roasted and nice and golden brown, remove from the oven, let cool a bit and then roughly chop.
Reduce the oven temperature to 350 degrees F.
In a large fry pan, heat 3 tablespoons of the butter on medium-high heat. As soon as the butter starts to bubble and get frothy, throw in the roasted mushrooms and any oil and drippings from the baking sheet. Saute the mushrooms for 8 to 10 minutes, and then deglaze the pan with the red wine. Cook until most of the red wine has reduced to almost nothing.
Add the half-and-half to the pan while stirring the mushrooms. Bring the mixture to a boil, and then lower the heat to a simmer and reduce by half. Add the milk, and reduce that by one-third. You should have nice rich sauce that coats the back of a spoon and holds a line through it. Taste and adjust the seasoning if needed. Keep the sauce warm until ready to serve. (Can place it in a heatproof bowl set over a pot of gently simmering water.)
Wash the asparagus, and, with a vegetable peeler, remove the outer layer of asparagus. Cut the asparagus into 2-inch pieces.
Heat a large fry pan with 1 teaspoon olive oil and add the bacon. Stir and cook the bacon until it begins to brown. Add the asparagus and cook until just softened. Add the white wine vinegar and cook for a few seconds, and then remove from the heat and keep warm. Heat a large ovenproof fry pan with 2 tablespoons olive oil over medium-high heat. (If you have a really large frying pan you can put all 4 filets in the pan. If you don't, cook in batches using 1 tablespoon of oil per batch. You don't want the steaks to touch. We want to get a nice sear on the outside of the filets and to achieve this, your filets need room.)
Add the filets to the hot pan and sear until your filet has relaxed to the point where it will let go of the pan, about 3 minutes on one side, and then flip. Add a generous clump of butter to the hot pan and, when it's melted, tip the fry pan towards you so the butter pools in one spot. Add the 3 full sprigs of thyme. Now, with a large spoon, start basting your filets with the melted thyme flavored butter. Flip the filets, baste each one again and transfer to the oven for a few minutes until just cooked through to medium.
To serve: Plate the Smashed Potatoes with Creme Fraiche just off to one side of the center of the plate. Retrieve your filets from the oven and remove the string or toothpicks. Lean a filet up against the potatoes. Top with the mushroom gravy and place the asparagus in front of the filet. Dust with the chopped parsley. Wash the potatoes and place in a pot of salted water, enough to just cover the tops of the potatoes. Bring to a boil, and then turn down to a simmer and cook until fork tender. (When you stick a fork into the potato and it falls off with no resistance, they're done.)
Drain the potatoes and place on a tea towel or paper towel. With the palm of your hand, lightly smash the potatoes so they just pop open a bit and split. Make sure they kind of keep their shape.
In a large fry pan on medium heat, melt the butter and add the garlic, shallots, 1 teaspoon salt and 1/2 teaspoon white pepper. When the garlic and shallots are translucent, add the smashed potatoes and toss so they all get kissed with the butter, shallots and garlic. Heat for 5 minutes, and then add the creme fraiche to the pan with half the amount of chopped chives. Toss so everything is nicely coated.
Serve family style or on individual plates and top with the rest of the chives and a little lemon zest. The zest gives the spuds an extra little tang and zip. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 61342,"Potage from Meat 2 1/3 pound beef stew meat 4 cups water \Rich juice: 31 ounces (3 cans) concentrated beef broth 1 1/2 cups dry bread crumbs 3/4 teaspoon freshly ground black pepper 8 threads saffron 5 eggs 1 1/2 cups grated Parmesan or Romano 3/8 cup chopped parsley 3/4 teaspoon dried or 1 teaspoon fresh marjoram 1 1/2 tablespoons chopped fresh mint 3 tablespoons wine vinegar Salt Instructions: Bring meat and water to a boil and cook 10 minutes; take meat out and cut up small; put back in water with broth, bread crumbs, pepper, and saffron. Simmer 30 minutes over low flame, being careful that it does not stick. Mix in remaining ingredients; cook, stirring frequently, for about 5 minutes. Ladle into pewter serving bowls and serve warm. Original Recipe for Potage from Meat: Take lean meat and let it boil, then cut it up finely, and cook it again for 30 minutes in rich juice, having first added bread crumbs. Add a little pepper and saffron. When it has cooled a little, add beaten eggs, grated cheese, parsley, marjoram, and finely chopped mint with a little vinegar. Blend them all together in a pot, stirring them slowly with a spoon so that they do not form a ball. The same may be done with livers and lungs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61343,"Homemade Toaster Pastries 2 1/2 cups all-purpose flour, plus additional for dusting 1 teaspoon granulated sugar 1 teaspoon kosher salt 4 tablespoons (1/2 stick) unsalted butter, chilled and cubed 1/2 cup shortening, chilled and cubed 1/3 to 1/2 cup ice water 1 large egg, lightly beaten 3/4 cup seedless strawberry jam 1 teaspoon apple cider vinegar 1 teaspoon molasses 1 cup confectioners' sugar 2 tablespoons whole milk Rainbow sprinkles, for garnish Instructions: For the dough: In a large bowl, combine the flour, sugar and salt. Add the butter and shortening and toss in the flour mixture. Transfer to the bowl of a food processor and pulse until a pebbly mixture forms. Add 1/3 cup cold water and pulse until a ball of dough forms, adding more water, 1 tablespoon at a time, as needed. Divide the dough in half and sandwich each half between 2 pieces of parchment paper. Press the dough flat so it spreads between the parchment. Transfer to a baking sheet and refrigerate for at least 1 hour and up to 24 hours. For the filling: In a medium bowl, combine the jam, vinegar and molasses. Set aside. To roll and cut the dough: On a lightly floured surface (or on a sheet of parchment), roll each piece of dough into a 12-inch square. Cut each square into four 3-inch strips. Then, cut each strip into three 4-inch rectangles. Repeat the same with the other piece of dough. You will have a total of 24 rectangular pieces of dough approximately 3 inches by 4 inches. To assemble: Line 2 baking sheets with parchment paper. Transfer 6 dough rectangles to each of the baking sheets; these will be the bottom pieces of the toaster pastries. Using a fork, dock the remaining 12 dough rectangles all over; these will be the top pieces of the toaster pastries. Brush a 1/2-inch border along the edges of a bottom piece of dough with the beaten egg. Spread a tablespoon of filling in the center of the piece of dough. Place a piece of the docked dough on top. Gently press from the center outward to press out any air bubbles and to seal the edges. Crimp all around the edges gently with the tines of a fork. Repeat with the remaining dough pieces and filling. You should have 12 toaster pastries total. Refrigerate for at least 2 hours and up to 24 hours. Preheat the oven to 350 degrees F. Bake the pastries, rotating the baking sheets halfway through, until light brown, 25 to 30 minutes. Set the baking sheets on wire racks to let cool. For the icing: In a small bowl, stir together the confectioners' sugar and milk until smooth. Spread the icing over the pastries when cooled. Top with rainbow sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61344,"Air Fryer Potato Puffs with Vodka Dipping Sauce 1 1/2 pounds russet potatoes Kosher salt 3/4 cup all-purpose flour, plus more for dusting 1 large egg, lightly beaten Olive oil cooking spray 1 tablespoon extra-virgin olive oil 1/2 small onion, finely diced (about 1/3 cup) 1 clove garlic, minced 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1/2 cup vodka One 15-ounce can tomato sauce 1/3 cup heavy cream 1/4 cup freshly grated Parmesan (about 1.5 ounces) 4 basil leaves, torn Instructions: For the potato puffs: Put the potatoes in a large pot and add enough cold water to cover by about 2 inches; bring to a boil over medium-high heat. Cook at a steady boil, adding more water to cover the potatoes if necessary, until the potatoes can be pierced easily with the tip of a knife, 40 to 50 minutes. Drain and set aside until cool enough to handle. Meanwhile, make the vodka sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic, red pepper flakes and a generous pinch each of salt and black pepper and continue to cook, stirring, until fragrant, about 30 seconds. Remove the saucepan from the heat and stir in the vodka and tomato sauce. Return the saucepan to medium heat and simmer, stirring often, until all the alcohol cooks off, about 7 minutes. Add the cream and cook, stirring often, until the sauce thickens slightly, about 3 minutes. Stir in the Parmesan and basil. Remove from the heat and cover to keep warm. Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a ricer (or the large holes of a box grater) into a mound on a clean work surface and sprinkle with 1 teaspoon salt. Let the potatoes cool completely. Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork until everything starts to clump together. Use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball. Line a baking sheet with parchment. Cut the dough into 4 wedges. Working with one wedge at a time, roll the dough into a log 3/4 inch in diameter on a lightly floured surface. Use a bench scraper or knife to cut the log into 1-inch pieces. Roll each piece into a ball between your palms. Place on the prepared baking sheet. Repeat with the remaining dough. Transfer half of the potato dough balls to the basket of a 6-quart air fryer, spacing them apart, and spray generously with olive oil cooking spray. Cook at 350 degrees F, shaking the basket halfway through, until golden brown, about 12 minutes. Repeat with the remaining potato dough balls. Serve with the warm vodka sauce on the side, for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61345,"Caipirinha 1/2 lime, cut into wedges 1 ounce simple syrup (equal parts sugar and water, heated until sugar dissolves, cool) 2 ounces Cachaca (Brazilian liqueur) 1 ounce passion fruit puree Crushed Ice Instructions: Place all but 1 lime wedge in bottom of an old-fashioned glass with a little bit of crushed ice and simple syrup. Muddle all ingredients together until well blended. Fill the glass with crushed ice; pour in the Cachaca, the remaining simple syrup and the passion fruit puree. Shake vigorously and serve with a straw and the remaining lime wedge. ","[Cachaca, Rum, Moscato, Sauvignon Blanc]" 61346,"Spiced Rum Rickey 1/2 lemon, sliced 1/2 lime, sliced 2 tablespoons sugar Ice cubes 2 ounces spiced rum 3 ounces club soda Instructions: In a tall glass, muddle the fruit and sugar. Add the ice cubes, rum, and club soda. Mix using either a straw or stirrer. Enjoy! ","[Rum, Ginger Ale]" 61347,"Steamed Rice 4 cups water 2 cups jasmine rice 2 tablespoons kosher salt 2 tablespoons light oil, i.e. grapeseed Banana leaf, optional Instructions: To cook jasmine rice: Bring four cups water to a boil. Add rice, salt and oil and boil hard until you see big rounds of boiling rice, approximately three to four minutes. Reduce heat to simmer, cover pot and cook for 15 minutes. Check rice with a fork, taste. If it is a little al dente, leave covered on stove with the heat off for three to four more minutes. Serve in individual bowls ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61348,"Mulligatawny Soup 4 tablespoons unsalted butter 1 large Spanish onion, chopped 6 cloves garlic, finely chopped 3 tablespoons finely chopped peeled, fresh ginger 1/2 jalapeno, stemmed, seeded, and chopped 1 tablespoon ground coriander 2 teaspoons ground cumin 1 1/2 teaspoons ground turmeric 1/4 cup all-purpose flour 1 3/4 cups red or pink lentils 9 cups chicken broth, homemade or low-sodium canned 3 tablespoons minced fresh coriander (cilantro) leaves, plus 12 sprigs 1 cup unsweetened canned coconut milk 1/4 cup freshly squeezed lemon juice, plus lemon wedges for garnish 2 teaspoons kosher salt Freshly ground black pepper Instructions: Heat the butter in a large pot over medium-high heat. Add the onion, garlic, ginger, and jalapeno and cook, stirring, until browned, about 12 minutes. Lower the heat to medium, stir in the coriander, cumin, and turmeric, cook until fragrant, stirring, for 45 seconds. Stir in the flour and cook for 1 minute more. Pour in the broth and bring to a boil while whisking constantly. Add the lentils to the thickened broth, lower the heat, and simmer, covered, until very tender, about 45 minutes. Remove from the heat and allow to cool. When the lentil mixture has cooled, stir in the cilantro. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and reheat over medium heat. Whisk the coconut milk, lemon juice, salt, and season with pepper to taste. Divide among warm soup bowls and garnish with the coriander sprigs. Serve immediately with the lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 61349,"Roasted Celery Root with Cumin and Parsley 1 1/2 teaspoons cumin seeds 1 large celery root (about 2 1/2 pounds) 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 1 small red onion 1 cup fresh parsley leaves, loosely packed Instructions: Adjust an oven rack to the middle position and put a baking sheet inside. Preheat the oven to 425 degrees F. Lightly chop the cumin seeds and add to a medium bowl. Trim the ends off the celery root, then peel and discard the exterior. Cut the root into 3/4-inch-thick planks and then into 3/4-inch cubes. Toss the cubes in the bowl with the cumin seeds, olive oil, 1 teaspoon salt and a few grinds of black pepper. Halve the red onion and thinly slice. Remove the hot baking sheet from the oven and spread the cubes in an even layer. Add the onion slices to the bowl the celery root was in and coat with the residual oil and seasonings. Arrange the onions on top of the celery root and put back into the oven to roast. (If the onions are in contact with the pan for the entire cooking time, they could get too dark or burn.) When the cubes begin to brown on the bottom, about 15 minutes, toss the vegetables around, scattering the onions around the pan and flatten again into one layer. Continue to roast until the vegetables are very soft when pierced with a knife, about 10 minutes more. Remove from the oven and allow to cool for a few minutes before tossing with the parsley leaves and a drizzle of olive oil. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 61350,"Pizza Margherita 14 ounces flour (recommende: 00) 1 tablespoon extra-virgin olive oil Pinch sea salt 1 ounce fresh yeast 1 1/4 cups tepid water Topping, recipe follows 1 pound pendula tomatoes or 2 1/2 cups fresh tomato sauce 1 clove garlic, crushed in garlic press Extra-virgin olive oil, plus more for drizzling Salt 10 ounces Buffalo mozzarella, roughly chopped, see Cook's note* 12 basil leaves 1 cup Parmesan, optional Instructions: Preheat oven to 425 degrees F. Shape flour into a mound and make an indentation on the top. Pour the oil into the indentation and add the salt. Melt the yeast in a cup of tepid water and pour it into the middle. Start kneading the dough with your hands until all the yeast is absorbed and the dough feels elastic, firm, and looks shiny. See Cook's note*. Roll it into a ball, sprinkle with flour and place in a bowl. Make a cross on the top. Cover with a cloth and leave it to rise in a warm place for about 1 hour in winter and 30 minutes in summer. Stretch the dough and then roll it out with a rolling pin on a floury surface, until it is about 1/4-inch thick. Cover the surface of a baking sheet with 1 tablespoon of oil. Sprinkle with sea salt. Place dough on baking sheet and press the edges in firmly with your fingers. Add tomatoes, reserving a little of the juice, and drizzle with olive oil. Cook for 10 minutes. Remove from oven and add chopped mozzarella. Tear the remaining basil leaves and scatter over mozzarella. Drizzle with olive oil. Sprinkle with Parmesan and the rest of the tomato juice. Cook for 5 minutes. Eat immediately. Cut the tomatoes in half. As you drop them into a medium-sized bowl squeeze them with your hands so that the juice comes out. Add garlic, olive oil, salt, and half the basil leaves. Leave to marinate while the dough rises. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 61351,"La Catira 2 chicken breasts 2 tablespoons chopped fresh cilantro 1 tablespoon salt 1 teaspoon garlic powder 1 teaspoon oregano 2 bay leaves 1 cup diced tomato 1/2 cup diced yellow onion 2 tablespoons tomato paste 1 teaspoon ground cumin 3 cloves garlic, minced 1 teaspoon salt 2 cups precooked corn flour (masarepa) Olive oil, for cooking Shredded cheese, for serving Garlic Sauce, recipe follows Microgreens, for serving 2 cups mayonnaise 1/3 cup fresh cilantro 1/3 cup fresh parsley 3 tablespoons mustard 10 cloves garlic Instructions: For la catira: In a pot, boil the chicken with the cilantro, salt, garlic powder, oregano, bay leaves and 6 cups water over medium heat for 30 minutes. Remove from the heat and separate the broth from the chicken. Shred the chicken. To the broth, add the tomato, onions, tomato paste, cumin, garlic and shredded chicken. Boil, covered, until the chicken is stewed, another 30 minutes. For the arepa: Add the salt to 2 cups water in a bowl, then add the corn flour and knead little by little, making circular movements and breaking any lumps that may form with your fingers, until the dough is soft and manageable. Divide the dough in four equal portions. Roll them into balls, then flatten into 1/2-inch-thick discs. Preheat a plancha or griddle, then grease with the olive oil and place a disc on it. Cook 4 minutes per side. Repeat with the remaining discs. Open the arepa in half with a knife, then stuff with the stewed chicken, shredded cheese and Garlic Sauce. Decorate with the microgreens. Blend the mayonnaise, cilantro, parsley, mustard and garlic in a blender until you get a creamy sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 61352,"Creamed Corn with Lime 6 ears fresh corn, shucked, kernels removed and reserved, cobs reserved 2 cloves garlic
1 bay leaf
1 onion, quartered
1 tablespoon whole coriander seed
1 teaspoon kosher salt
Olive oil, for drizzling 1/4 pound thick-cut bacon, cut into lardons
1 cup minced yellow onion
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Zest of 1 lime
2 tablespoons unsalted butter
1/2 cup sour cream or Greek yogurt
1/2 cup finely chopped fresh cilantro
Instructions: For the corn stock: Put the corn cobs, garlic, bay leaf, onion, coriander, salt and 2 quarts water in a large pot and bring to a boil. Reduce the heat to a simmer and cook to reduce the liquid to 2 cups, about 45 minutes. Strain and reserve, keeping the stock warm. For the creamed corn with lime: Heat a large saucepan over medium heat and drizzle with olive oil. Add the bacon and cook, stirring as needed, until crisp and the fat is rendered, about 10 minutes. Add the onions, garlic and a pinch of salt and cook until the onions have softened, another few minutes. Add the reserved corn kernels, lime zest and corn stock, bring to a simmer and cook until the mixture thickens and reduces, 12 to 15 minutes. Remove the pan from the heat and stir in the butter, sour cream and cilantro. Taste and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 61353,"Bacon Caramel Popcorn Nonstick cooking spray 1 1/2 ounces bacon, about 2 slices 1 1/2 quarts popped popcorn 8 teaspoons butter 4 teaspoons bacon fat 5 ounces (10 tablespoons) brown sugar 8 teaspoons corn syrup 1/3 teaspoon salt 1/8 teaspoon baking soda 1/3 teaspoon vanilla extract Instructions: Preheat oven to 250 degrees F.
Place popped popcorn in a very large bowl. Prepare 2 sheet pans with nonstick spray and line with aluminum foil.
In a medium saucepan over medium heat, par-cook the bacon and render the bacon fat. Once the bacon has cooked, strain the bacon fat from the bacon pieces and reserve the fat. Transfer the cooked bacon pieces to paper towels and continue to drain the excess fat. Then add to popcorn.
In the saucepan already used, add the butter and bacon fat (add more bacon fat as needed). Heat until the butter has fully melted.
Add the brown sugar, corn syrup, and salt. Bring to a boil and stir constantly. Continue to boil without stirring for 4 minutes.
Remove from heat and stir in baking soda and vanilla.
Pour in a thin stream over popcorn, stirring to coat evenly.
Divide the mixture evenly between sheet pans and bake, stirring every 15 minutes for 1 hour. Remove from oven and let cool completely before breaking into pieces.
Store in an airtight container for up to one week. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 61354,"Corn and Tomato Spoonbread Unsalted butter, for the ramekins 1/2 cup cornmeal, plus more for the ramekins 2 cups whole milk 1 cup corn kernels (from 2 ears corn) Kosher salt 4 large eggs 3/4 cup freshly grated parmesan cheese 2 tablespoons minced fresh chives 2 medium tomatoes 2 tablespoons extra-virgin olive oil Freshly ground pepper Pickled vegetables, such as carrots, green beans and okra, for serving Instructions: Preheat the oven to 375 degrees F. Generously butter four 6-ounce ramekins and dust with cornmeal; tap out the excess. Whisk the milk, corn, cornmeal and a pinch of salt in a large microwave-safe bowl and microwave 5 minutes. Stir and continue to microwave until thick, about 2 more minutes. Meanwhile, beat the eggs in a bowl with a mixer until thick and airy, about 5 minutes. Whisk 1/2 cup cheese and 1 tablespoon chives into the hot cornmeal mixture until thick. Whisk half of the cornmeal mixture into the eggs, then whisk in the remaining cornmeal mixture until smooth. Divide the batter among the prepared ramekins and sprinkle with the remaining 1/4 cup cheese. Transfer the ramekins to a baking sheet and bake until puffed and set, 20 to 25 minutes. Meanwhile, chop the tomatoes and toss with the olive oil, the remaining 1 tablespoon chives, and salt and pepper. Top the spoonbread with the tomato mixture. Serve with pickled vegetables. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 61355,"Grilled Steak with Caramelized Onions, Blue Cheese, Wild Mushroom Relish and Roasted Red Pepper Sauce 3/4 cup olive oil 6 cloves garlic, coarsely chopped 1 ancho cl, coarsely chopped 1 New Mexican cl, coarsely chopped 1 lime, zested and coarsely chopped 1 pound flank steak Salt and freshly ground pepper 12 (6-inch) flour tortillas 1 pound white cheddar, coarsely grated Grilled Onions, recipe follows 8 ounces blue cheese, crumbled Ancho cl powder Wild Mushroom Relish, recipe follows Chopped cilantro Roasted Red Pepper Sauce, recipe follows Olive oil 2 red onions, peeled and thinly sliced Salt and pepper 3 tablespoons olive oil 1 1/2 pounds mushrooms (cremini, shiitake, oyster) coarsely chopped 2 cloves garlic, finely chopped 1/2 cup dry white wine 2 tablespoons balsamic vinegar 1 tablespoon finely chopped fresh thyme 3 tablespoons finely chopped parsley Salt and freshly ground pepper, to taste 2 red bell peppers, roasted, peeled, seeded and coarsely chopped 3 tablespoons chopped red onion 2 teaspoons chipotle puree 2 tablespoons fresh lime juice 2 tablespoons honey 3/4 cup olive oil Salt and freshly ground pepper, to taste Instructions: Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho cl powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce. For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste. Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 61356,"Porter and Vegetable Shepherd's Pie 4 tablespoons unsalted butter 2 carrots, finely diced (3/4 cup) 2 stalks celery, finely diced (3/4 cup) 1 medium onion, finely diced (1 1/2 cups) 1 pound ground beef substitute or lean ground beef (90/10 ratio) 2 tablespoons all-purpose flour
1 cup porter beer, at room temperature
1 cup vegetable stock, warmed
1/2 cup frozen corn
1/2 cup frozen peas
1 tablespoon Worcestershire sauce (see Cook's Note) 2 teaspoons garlic powder
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper Pepper Jack Mashed Potatoes, recipe follows 3 large russet potatoes, peeled and coarsely diced (about 2 pounds or 5 cups total) Kosher salt
2/3 cup sour cream
4 ounces cream cheese
4 ounces pepper Jack cheese, shredded Coarsely ground black pepper
1/2 bunch scallions, greens only, sliced Instructions: Preheat the oven to 400 degrees F. Melt the butter in a large cast-iron skillet set over medium heat. Add the carrots, celery and onions, and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the ground beef and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. If using ground beef substitute, cook until warmed through, about 2 minutes. Sprinkle the flour over the top and cook, stirring, until the flour flavor cooks off, about 1 minute. Whisk in the porter and stock, scraping up the browned bits from the bottom of the skillet, until combined. Stir in the corn, peas, Worcestershire, garlic powder and red pepper flakes until combined. Bring the mixture to a simmer and cook to reduce the liquid by one-third, 3 to 5 minutes. Remove from the heat and season with salt and pepper. Fill five 5-inch cast-iron skillets halfway with the filling. Top with the mashed potatoes and spread evenly. Alternatively, use a 10-inch cast-iron skillet and fill halfway with the filling and top with the mashed potatoes. Place the skillets on a rimmed baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly, 20 to 30 minutes. Place the potatoes in a large saucepan set over medium-high heat, then cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 10 minutes. Drain and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the sour cream, cream cheese, pepper Jack and some salt and pepper, and mix until fluffy. Taste and adjust the seasoning as needed. Fold in the sliced scallions and enjoy! ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 61357,"Guy's Big Game Strawberry Mojito Ice 5 to 6 fresh mint leaves 2 strawberries, cut into quarters 2 ounces citrus rum 1 ounce simple syrup 1 ounce lime juice Instructions: To a cocktail shaker filled with ice, add the mint and strawberries and muddle. Pour in the citrus rum, simple syrup, and lime juice. Shake and pour into a glass. ","[Citrus wines such as Sauvignon Blanc, Pinot Grigio, and Moscato]" 61358,"Adobo-Style Chicken 8 bone-in, skin-on chicken thighs 1/4 cup low-sodium soy sauce
1/4 cup distilled vinegar
2 tablespoons brown sugar
1 tablespoon freshly ground black pepper 1/2 habanero, thinly sliced
1 tablespoon olive oil
2 cups thinly sliced onions 2 cloves garlic, thinly sliced 2 bay leaves
1 cup fresh parsley, finely chopped
4 cups steamed jasmine rice
4 lime wedges Instructions: Combine the chicken with the soy sauce, vinegar, sugar, black pepper and habanero in a resealable plastic bag. Marinate overnight, refrigerated. Remove the chicken from the bag and pat dry (reserve the marinade). Heat a Dutch oven over medium-high heat and add the olive oil. Add the chicken skin-side down and cook until brown, about 4 minutes. Remove the chicken and set aside. Add the onion and garlic and cook until the onions soften and are slightly translucent, about 5 minutes. Strain the marinade and add it to the Dutch oven along with 4 cups water. Return the chicken to the pan and bring to a slow simmer. Add the bay leaves and cook until the chicken is tender and the sauce has reduced, about 20 minutes. Finish with the fresh parsley. Serve with jasmine rice and lime wedges. ","[Malbec, Tempranillo, Garnacha, Barbera]" 61359,"Candy Bar Ganache Rice Pudding Pudding 1/4 cup butter 1/2 cup arborio rice 4 cups milk 1/4 cup granulated sugar 1 vanilla bean, opened and seeds scraped 1/2 cup heavy cream 1/4 cup icing (confectioners') sugar Ganache 1 pound/500 g chopped milk chocolate with honey and almond nougat (recommended: Toblerone) Almond Slivers 1/2 cup almond slivers 2 tablespoons honey 1 teaspoon salt Instructions: For the rice pudding: In a pot, melt the butter on medium heat until it begins to brown, about 5 minutes. Add the rice and stir, coating the rice in the browned butter for another 2 minutes. Add milk, sugar, vanilla bean and bring to a boil, then reduce to a simmer, stirring every 5 minutes for about 45 minutes until the rice is cooked but still al dente. Remove from heat, cover with plastic wrap, let cool, then put in the refrigerator. For the ganache: In a small pot, heat 1/2 cup cream, add the chopped milk chocolate and stir until melted. Set aside to cool. In a bowl, whip the remaining cream with the icing sugar. Set aside in the refrigerator. For the almond slivers: Heat almond slivers in a pan until they become golden brown. Lay the almonds on a tray lined with parchment paper. Drizzle with honey and sprinkle with coarse sea salt. Set aside. Fold the whipped cream into the rice pudding mixture and refrigerate for 2 hours. Dish the rice pudding into small serving bowls and garnish with chocolate ganache and almond slivers on top. ","[Chardonnay, Pinot Grigio, Moscato, Cava]

" 61360,"Sloppy Veg-Head Joe 1 tablespoon canola or vegetable oil 2 jalapeno peppers, seeded and finely chopped 1 red, green, or yellow bell pepper, seeded and chopped 1 red onion, chopped 2 large garlic cloves, chopped One 21-ounce can black beans, drained and rinsed 1 teaspoon ground cumin 1 teaspoon ground coriander Salt and pepper One 15-ounce can diced fire roasted or chunky-style crushed tomatoes 1 rounded tablespoon brown sugar 1 tablespoon Worcestershire sauce (see Cook's Note) or vinegar, any kind 1 lime 4 crusty rolls, split and lightly toasted 2 large dill pickles, chopped A handful of fresh cilantro leaves, chopped Instructions: Heat the oil in a skillet over medium-high heat. To the hot oil, add the jalapenos, bell peppers, onions, and garlic and cook until tender, 7 to 8 minutes. Fold in the black beans, cumin, and coriander and season to taste with salt and pepper. Stir in the tomatoes, brown sugar, and Worcestershire or vinegar and simmer the mixture for a few minutes to combine the flavors. Squeeze the lime juice into the pan and stir. Serve the joe mixture on buns with chopped pickles and cilantro to top and a couple of chips or a green salad alongside. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 61361,"Pierogies with Potato and Cheese Filling 2 cups flour 1/2 cup water 1 egg 1/2 teaspoon salt 3 large potatoes 8 ounces sharp-tasting cheese Salt Pepper Instructions: Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes. Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together. Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 61362,"Brandy Apples with Goat Cheese 1 baguette 1/4 cup olive oil Salt and freshly ground black pepper 1 tablespoon butter 1 green apple, sliced 2 tablespoons brandy or apple vodka (this may be omitted) 1 cup softened goat cheese Instructions: Preheat oven on low broil setting. Slice baguette into 35 small rounds. Coat each round with olive oil and lightly salt and pepper them. Place them on a cookie sheet. In a small saucepan, melt butter and add apple slices. When apples are coated, add brandy and toss gently for about 3 minutes, until apples become slightly soft. Remove from heat. To construct, place 1 apple slice on a toast round and spoon about 1 tablespoon of goat cheese on top. When all of them are constructed, place entire cookie sheet under broiler and remove as soon as the top of the goat cheese is slightly browned. Be sure you don't forget them, because they will brown quickly. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 61363,"Mango-Habanero Salsa 1 garlic clove Kosher salt 1/4 cup coarsely chopped fresh cilantro 2 tablespoons extra-virgin olive oil 2 ripe mangoes, peeled, pitted and diced (about 2 1/2 cups) 4 scallions, thinly sliced 1 habanero cl, stemmed, seeded, and finely chopped, Juice of 2 limes Tortilla chips, for serving Instructions: Finely chop the garlic, sprinkle with 1 1/4 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with cilantro, oil, mango, scallions, habanero and lime juice. Set aside for at least 15 minutes to allow the flavors to meld. Season with additional salt and serve with tortilla chips for scooping. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 61364,"Poinsettia Cookies 3/4 cup butter, softened 8 ounces cream cheese, softened 1 egg, separated 2 cups all-purpose flour 1 tablespoon baking powder 1 cup red sugar
30 green M&M candies Instructions: With a paddle attachment beat butter, cream cheese and egg yolk until smooth, reserving the white for later. Stir in flour and baking powder. Mix until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat egg white and set aside. Preheat oven to 350 degrees F. On lightly floured surface, roll dough, 1/2 at a time, into a 15 by 9-inch rectangle. With sharp knife, cut dough into 3-inch squares. Place 3 inches apart on ungreased, parchment-lined cookie sheets. Brush with egg white. Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. Sprinkle about 1 teaspoon red sugar over each square. Fold alternate corners of the square to the center to form pinwheel, overlapping the dough at the center pushing down gently to seal in center. Press one M & M in center of each pinwheel. Bake for 9 to 12 minutes or until set. Using spatula, immediately remove from cookie sheets. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61365,"Pumpkin Flip 3/4 ounce egg white (about 1) 2 ounces bourbon
3/4 ounce maple syrup
1 bar spoon prepared caramel 1 bar spoon pumpkin puree (the canned stuff used for pumpkin pie)
Ground cinnamon, for garnish Grated nutmeg, for garnish Dash salt, for garnish Orange zest, for garnish Instructions: Place only the egg white in a shaker with no ice and shake vigorously. This is known as the \dry shake\ method; it froths the egg white to give the cocktail more body and better foam. Next, add the bourbon, maple syrup, caramel and pumpkin and shake vigorously with ice. Strain into a chilled coupe. Garnish with cinnamon, nutmeg, a dash of salt and orange zest. ","[Bourbon, Maple Syrup, Whiskey]" 61366,"'Flip the Bird' Roast Chicken One 3 1/2- to 4-pound whole fresh chicken, at room temperature 20 minutes 3 tablespoons olive oil 2 tablespoons onion powder 1 tablespoon kosher salt 2 teaspoons finely ground black pepper 2 cloves garlic, grated or mashed into a paste Garnish: chopped fresh parsley and lemon wedges Instructions: Preheat the oven to 450 degrees F. Remove any giblets or innards from the chicken and rinse the chicken under cool water. Pat it dry both inside the cavity and over the skin, then trim away any excess or floppy skin and fat and gently cut out the wishbone with a paring knife (this is located beneath the \V\ at the top of the chicken breast). Combine the olive oil, onion powder, salt, pepper and garlic in a small bowl and stir together with a fork to form a paste.
Tuck the chicken's wing tips underneath the back of the breasts. Starting at the top of the breast, slide your fingers underneath the chicken skin, working to loosen the skin from the meat all over the bird, including around the legs and thighs. (Work slowly, and take extra care not to tear the skin.)
Reserve 1 tablespoon of the spice rub, then rub the rest of the spice mix underneath the loosened skin all over the meat. (Be sure to try to reach the leg and thigh meat!) Rub the reserved tablespoon of spice mix all over the top of the chicken skin. Cross the chicken legs and tie them together at the bone with butcher's string.
Scrunch a 12-inch piece of heavy-duty aluminum foil together and shape into a ring about 3 inches in diameter. Place the foil ring in the center of a roasting pan and set the chicken on top of it, breast-side up.
Place the pan in the center of the oven and roast 35 minutes. Remove the whole pan from the oven and use a pair of strong tongs to flip the entire chicken over so that it now rests on the foil ring breast-side down (wing tips up). Return the pan to the oven and roast until a meat thermometer inserted into the thickest part between the leg and thigh reads 165 degrees F, 10 to 15 minutes longer.
Remove the pan from the oven, flip the chicken back to breast-side up and tent a piece of aluminum foil over the top of the chicken. Allow the chicken to rest for at least 15 minutes before carving.
Garnish with chopped parsley and lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61367,"Pioneer Woman's Homemade Glazed Donut Recipe 1/4 cup granulated sugar 1 1/8 cups whole milk, warmed 3 teaspoons instant yeast 2 large eggs 1 1/4 sticks unsalted butter, melted 4 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 4 cups vegetable shortening, for frying (or peanut or safflower oil) 3 cups powdered sugar 1/2 teaspoon salt 1/2 teaspoon vanilla extract
Instructions: For the doughnuts: Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast. Allow it to sit until the yeast starts to bubble, 5 to 10 minutes. In a small bowl, beat the eggs and then pour them into a bowl with the melted butter, whisking constantly. Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. With the hook attachment, turn the mixer to low speed. Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture. Continue mixing for 5 minutes after the flour is combined. Stop the mixer, scrape the bowl and then mix about 30 seconds more. Then place the dough in a lightly-oiled bowl, cover it with plastic wrap and refrigerate, 8 to 12 hours. The next morning, remove the dough from the fridge and allow it to come to room temperature and rise, 1 1/2 to 2 hours. Put the dough in a warm spot, if necessary, to facilitate rising. Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick. Use a doughnut cutter (or 2 concentric cutters) to cut out the doughnuts. Remove the holes and transfer the doughnuts to a lightly-floured baking sheet lined with a baking mat or parchment. Then - and this is the vital part - cover the doughnuts lightly with tea towels and place it in a draft-free area, at least 1 1/2 to 2 hours. It will take that long for them to rise. If they don't seem to be rising much, move the pan to a warm place. Melt the shortening in a pot over a medium-high heat until it reaches 350 degrees F on a candy thermometer. (Or you can drop one of the doughnut holes in the oil, if it sizzles and immediately rises to the surface, the oil is ready.) The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove them from the oil as soon as they're golden brown on both sides (this should take less than 1 minute in total). At the end, drop in the doughnut holes and fry them until they are golden brown. Place the doughnuts on paper-towel-lined-plates to drain. Don't worry if they're a little imperfect; if your fingers leave impressions when you dropped them into the oil, that just means they were extra light and fluffy. For the glaze: To glaze the doughnuts, mix the powdered sugar, 1/2 cup cold water, salt and vanilla in a bowl until smooth. Drop in the doughnuts one at a time. Quickly turn them over then remove them. Place them on a rack so any excess glaze can drip off. To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61368,"Grapefruit Margarita 1 quart ruby red grapefruit juice 10 fresh mint leaves , torn in 1/2 2 shots orange liqueur 8 shots tequila Instructions: Combine all the ingredients in a pitcher and stir to combine. Pour over ice and serve. ","[Tequila, Orange Liqueur]" 61369,"Grilled Fingerling Potatoes with Creamy Tarragon Vinaigrette 1/4 cup white wine vinegar Water, as needed 1 tablespoon chopped shallot 1 tablespoon mustard 1 tablespoon mayonnaise 2 tablespoons chopped fresh tarragon leaves, plus leaves for garnish 1/2 cup canola oil, plus more as needed Salt and freshly cracked black pepper 12 fingerling potatoes, par-boiled and halved Instructions: Preheat a grill to medium heat. Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise and tarragon in a blender and puree until smooth. With the motor still running, slowly pour in the oil and blend until the vinaigrette has emulsified. Adjust the seasoning with salt and black pepper, to taste. Brush the potatoes with some canola oil and season them with salt and black pepper, to taste. Grill them, cut side down, until they are lightly golden, then turn them over and continue grilling until they are just cooked through. Transfer them to a platter and immediately drizzle with the vinaigrette. Garnish with a few tarragon leaves and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 61370,"Bacon Vinaigrette with Grilled Radicchio 1/4 cup extra-virgin olive oil 1/4 cup cider vinegar 2 tablespoons bacon drippings 1 tablespoon dark brown sugar 1 tablespoon prepared mustard 1 teaspoon salt 1 teaspoon freshly ground pepper 2 heads radicchio, quartered Instructions: In a small non- reactive bowl combine all ingredients except radicchio. Whisk until emulsion is formed and reserve at room temperature. Place quartered radicchio onto a hot grill or grill pan. Cook on each side for approximately 2 minutes per side. You are looking to achieve slightly wilted edges. Remove from the grill and place onto a plate. Cover with a stainless steel bowl and allow steam to continue cooking radicchio for 5 minutes. Drizzle vinaigrette over radicchio wedges and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 61371,"Zucchini and Goat Cheese Crustless Quiche 1 1/2 pounds medium zucchini or a mixture of summer squashes Kosher salt 4 tablespoons extra-virgin olive oil 1 1/2 cups 1-inch, day-old bread cubes, preferably sourdough 1 medium white onion, chopped, about 1 cup 1 clove garlic, thinly sliced 2 tablespoons chopped flat-leaf parsley 1 tablespoon chopped fresh dill 1 teaspoon chopped fresh marjoram or oregano 2 cups half-and-half 2 large eggs 2 egg yolks Freshly ground black pepper 6 ounces young goat cheese, such as Montrachet. 2 ounces grated Swiss or Gruyere cheese, about 1/2 cup Instructions: Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Set aside. Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet. Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill and marjoram or oregano. Remove from heat, cool slightly. Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper to taste. Spread the zucchini mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings. Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 61372,"Baked Potatoes with Carrots, Sweet Potatoes, and Onions 4 large Idaho or russet potatoes, peeled and cut into 1-inch pieces 2 sweet potatoes, peeled and cut into 1-inch pieces 3 large carrots, peeled, halved lengthwise, and cut into 1/2-inch-thick slices 1 large yellow onion, peeled and cut into 1/2-inch-thick slices 1 green bell pepper, diced 1/4 cup olive oil Salt and freshly ground black pepper to taste Instructions: Pre-heat the oven to 375 degrees. In a large bowl, combine all the ingredients and toss to mix well. Transfer to an oiled baking pan and bake, covered with foil, for 30 minutes. Uncover, stir, and bake for an additional 30 to 45 minutes, or until tender. Place under a preheated broiler about 3 inches from the heat until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 61373,"Sauteed Dandelion Greens Kosher salt 2 bunches dandelion greens, chopped 2 tablespoons olive oil 3 cloves garlic, chopped Freshly ground black pepper Instructions: To a large pot of boiling water, add some salt and the dandelion greens. Cook until bright green, 2 to 3 minutes. Remove the greens with a spider and drop them in a bowl full of ice water to stop the cooking.
Add the olive oil to a large saute pan over medium-high heat. Once hot, add the garlic and saute until fragrant, about 1 minute. Add the greens and toss until warmed through. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61374,"Mashed Potatoes and Parsnips with Cheddar 2 russet (baking) potatoes, peeled and cubed 1 to 2 large parsnips, peeled and cubed
Salt and white pepper
1 tablespoon unsalted butter
3/4 cups shredded extra, extra, extra-sharp white Cheddar 1/2 cup whole milk
Freshly grated nutmeg
2 tablespoons finely chopped fresh chives Gravy, recipe follows 2 tablespoons butter 2 tablespoons all-purpose flour
2 cups turkey stock
1 to 2 tablespoons Worcestershire sauce Salt and pepper
Instructions: In a large pot, cover the potatoes and parsnips with cold water. Bring to a boil, salt the water and cook until fork-tender. Drain and return to the pot; mash with the butter, cheese and milk. Season with salt, pepper and nutmeg. Stir in the chives. Serve with the Gravy. Place a small to medium pot over medium heat and add the butter. When melted, sprinkle in the flour and mix with a wooden spoon to make a roux?it should look like wet sand. Stir for a couple minutes, then whisk in the stock, making sure to get into the corners of the pan, and bring to a simmer. Let cook for a few minutes, then add the Worcestershire and season with salt and pepper. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 61375,"Spaghetti with Meatballs 7 cloves garlic 1 tablespoon olive oil 1 (28-ounce) can peeled San Marzano tomatoes, crushed by hand 1 (28-ounce) can plum tomatoes, chopped coarse Salt and pepper 1/4 pound sweet sausage 1/2 pound ground lean beef 1/4 pound ground pork 1/4 pound ground veal 1 egg 1 /2 cup freshly grated Pecorino Romano 1 tablespoon Italian parsley, chopped 1/2 teaspoon garlic, minced 1 teaspoon shallots, minced 1 cup bread crumbs 1 cup water 1 cup olive oil 1 pound spaghetti, cooked al dente Fresh basil, chiffonade, for garnish Instructions: To make sauce, saute garlic in olive oil until just brown. Add both cans of tomatoes with liquid and let simmer. Season with salt and pepper. Break casing of sausage to release meat. Form meatballs by mixing sausage meat with ground beef, pork and veal, egg, cheese, parsley, garlic, and shallots. Add in bread crumbs until fully incorporated. Add in water until mixture is moist and holds together. Form into balls. Heat oil in a large pot and fry meatballs in batches, making sure to brown all sides. Remove and drain on paper towel. Place meatballs in sauce and continue to simmer for 20 minutes. Serve sauce and meatballs on top of pasta. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 61376,"Cinnamon Chip, Cranberry and Pecan Cookies 1 1/2 cups melted butter 1 1/2 cups brown sugar
1 cup instant vanilla pudding mix 3 eggs
1 teaspoon vanilla extract 3 cups flour 1 1/2 teaspoons baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup cinnamon chips
3/4 cup chopped pecans
1/2 cup dried cranberries
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a stand mixer fitted with the paddle attachment, combine the butter and brown sugar, and mix well. Add the pudding and mix until incorporated, then add the eggs and vanilla, and mix well. In a separate bowl, mix together the flour, baking soda, cinnamon and salt. With the mixer set to low speed, add the dry ingredients to the butter mixture. Continue mixing on low speed and add the cinnamon chips, pecans and cranberries until just combined. Portion the cookies out using a 2-tablespoon cookie scoop and place on the prepared baking sheet. Bake for 13 minutes. Note: This recipe has been updated and may differ from what was originally published or broadcast. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 61377,"Power Pooch Smoothies 1 (8-ounce) container plain yogurt 1 cup blackberries or raspberries or 5 large, hulled strawberries 1 mango, sliced 1 very ripe banana 1 tablespoon honey 1 cup ice water Instructions: Process all ingredients in a blender at high speed until smooth. Pour pooch smoothies into small bowls and freeze. Remove from the freezer, set on the floor and let your pooch lick the treat. ","[Chardonnay, Moscato, Sauvignon Blanc]" 61378,"Green Salad with French Dressing 6 cups torn romaine lettuce 4 medium tomatoes, chopped
1 small green bell pepper, finely chopped
1/2 medium sweet onion, such as Vidalia, finely chopped
1/2 cup apple cider vinegar 1 cup sugar
1 tablespoon yellow mustard
1 tablespoon grated onion
1 tablespoon paprika
1 teaspoon salt
1 cup vegetable oil
Instructions: For the salad: Layer the salad ingredients in a large salad bowl, beginning with the lettuce, then adding the tomatoes, bell pepper and onion. For the French dressing: Put the vinegar, sugar, mustard, onion, paprika, salt and 1/2 cup water in a blender and process until well blended. While the blender is running, slowly stream in the oil. Chill in the refrigerator for 3 hours. When ready to serve, pour some of the dressing over the salad and toss.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61379,"French Style Grilled Potato Salad 2 1/2 pounds small new potatoes (red and yellow), scrubbed 1/2 cup olive oil, divided Salt Freshly ground black pepper 3 tablespoons white wine vinegar 2 tablespoons whole grain mustard 1 tablespoon Dijon mustard 1 small red onion, halved and thinly sliced 8 cornichon, finely diced 2 tablespoons capers, drained 1/4 cup coarsely chopped fresh chervil, for garnish Instructions: Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice in half. Heat the grill to medium. In a large bowl toss the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer. While the potatoes are grilling, whisk together the vinegar, mustards, and 1/4 cup oil in a large bowl, add the red onion, cornichon and capers and stir to combine. Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61380,"Spicy Honey-Glazed Baby Pork Ribs 1 cup soy sauce 1 cup sake, optional 1 teaspoon ground dried cl flakes 4 tablespoons honey 2 tablespoons minced fresh ginger 2 tablespoons minced fresh garlic 6 tablespoons sesame oil 2 sides (about 3 pounds) baby pork ribs Instructions: In a bowl, mix together all of the ingredients for the marinade. Place the ribs in a container just large enough to hold them 1 side on top of the other. Pour the marinade over the ribs, cover with plastic wrap or aluminum foil and let marinate in the refrigerator overnight. Preheat the oven to 300 degrees F. Place half of the marinade in a baking pan with the ribs and bake, turning the ribs frequently, for 2 hours, or until the meat is tender. Reserve the remaining marinade. Under a preheated broiler or on a wood-fired grill, glaze the ribs for 3 to 4 minutes on each side. Watch carefully so they don't burn. Remove the ribs and cut each side into individual pieces. Bring the reserved marinade to a boil. Arrange the ribs in an overlapping fashion on each plate or on a large serving platter. Spoon the warm marinade over them. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 61381,"Red Wine Gravy 2 tablespoons olive oil 3 medium red onions (12 ounces), peeled, halved, then thinly sliced thinly 1 cup red wine, such as Pinot Noir or what you have to drink at home 1 tablespoon vegan Worcestershire sauce (no anchovies) 1 teaspoon dried thyme 4 cups vegetable stock, plus more as needed 2 tablespoons cornstarch mixed with 2 tablespoons water Seasoning Instructions: In a medium or large saucepan, add the oil and saut the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes. Now stir in the vegetable stock and the cornstarch mixture. Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick. ","[Barolo, Cabernet Sauvignon, Merlot, Tempranillo]" 61382,"Stained Glass Sweets Nonstick cooking spray Hard candy, such as Jolly Ranchers Colored sprinkles
Instructions: For a mold, tightly wrap the bottom and outsides of a cookie cutter with foil. Set it on a baking sheet and generously coat the mold's bottom and insides with cooking spray. Fill each cookie cutter with a single layer of candies. Bake in a 350 degrees oven for 10 n minutes, or until melted. Add sprinkles, cool for 2 minutes, then use a chopstick to poke a hole near the top for hanging. When almost cool, carefully remove the foil and gently pry the candy from the mold with a sharp knife (parents only). Hang with the ribbon. Make as many as you like. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 61383,"Hot Corn Dip 5 ears corn, shucked Vegetable oil, for brushing Kosher salt 2 tablespoons unsalted butter 1/2 red onion, finely diced 2 cloves garlic, minced 1 red bell pepper, seeded and finely diced 1 green bell pepper, seeded and finely diced 1 jalape?o pepper, finely diced (scrape out half the seeds and membranes) 1 8-ounce package cream cheese, at room temperature 1/2 cup mayonnaise 1/2 cup sour cream 1 pound monterey jack cheese, shredded (about 4 cups) 2 scallions, thinly sliced 1 4-ounce can diced green chiles Chili powder, for sprinkling Tortilla chips, for serving Instructions: Heat a grill pan over medium heat (or preheat an outdoor grill). Brush the corn with vegetable oil, sprinkle with a little salt and grill, turning, until slightly charred, about 10 minutes. Set aside to cool. In a large skillet, melt the butter over medium heat. Add the red onion, garlic, bell peppers and jalape?o. Stir and cook the veggies until they?re soft and golden, about 5 minutes. Set aside to cool slightly. Cut the corn kernels off the cobs. (You can stand the cob in the center of a Bundt pan to keep the kernels from winding up all over the universe!) In the bowl of a mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream and two-thirds of the monterey jack. Mix on low speed until combined. Add the scallions, veggie mixture, corn and canned chiles in their liquid. Mix until just combined. Spread the mixture in a 3-quart baking dish and sprinkle with the rest of the monterey jack and a little chili powder. (At this point, you can cover the pan with foil and keep it in the fridge for up to 2 days. Just let it sit at room temperature for 30 minutes before baking.) Preheat the oven to 350 degrees F. Bake the dip until bubbling and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 61384,"Roasted Acorn Squash 2 acorn or dumpling squash, about 1 pound each Kosher salt and freshly ground black pepper Extra-virgin olive oil, optional 1 stick (1/2 cup) unsalted butter, softened 1/2 cup brown sugar 3 tablespoons amaretto 8 fresh sage leaves 1/2 pound crushed pignoli cookies, almond biscotti, or vanilla wafers Instructions: Preheat the oven to 350 degrees F. Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters. In a bowl, cream the butter with the sugar, and almond liqueur. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 61385,"Crab Arancini 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter, at room temperature 2 shallots, chopped 1 clove garlic, chopped
1/2 teaspoon kosher salt
1 cup Arborio rice
1 cup white wine
2 cups seafood broth
1/2 cup freshly grated Parmesan 2 tablespoons mascarpone, at room temperature
1 teaspoon grated lemon zest (from 1 large lemon) 2 cups lump crabmeat, picked through for shells
2 tablespoons chopped fresh chives
1/2 cup all-purpose flour 1/2 teaspoon kosher salt
2 eggs, at room temperature
1 cup panko breadcrumbs
Vegetable oil, for frying
2 cups jarred marinara, warmed, for serving, optional Instructions: For the risotto: Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the oil and butter. When the butter is melted, add the shallots and garlic; cook, stirring often with a wooden spoon, until the vegetables are soft and fragrant, about 2 minutes. Add the salt and the rice; stir to coat with the flavors of the pan. Cook for 1 minute, then deglaze with the white wine. Reduce the heat to medium and simmer, stirring often, until the wine is almost fully absorbed. Add the broth and stir to combine; cook, stirring often, until the rice is tender but not mushy, 15 to 20 minutes. Remove from the heat and stir in the Parmesan, mascarpone, lemon zest, crab and chives. Spread the risotto out on a parchment-lined baking sheet and let cool to room temperature, then cover with plastic wrap and refrigerate until completely cold. For the arancini: Prepare a breading station using three shallow bowls: Place the flour and salt in one bowl, the eggs in another, and the panko in yet another. Using a 1-tablespoon ice cream scoop or spoon, scoop a round of risotto into the palm of your hand and form it into a ball. Roll the ball in the flour, then the egg, and then the panko; make sure the entire ball is well coated. Place on a rimmed baking sheet and repeat with the remaining risotto. Add enough oil to a medium saucepan to come 2 inches up the side of the pan. Heat over medium-high until the oil reaches 350 degrees F on a deep-fry thermometer. Using a spider or slotted spoon, lower 5 or 6 rice balls into the oil, or as many as the pan will allow without crowding. Fry until deep golden brown and heated through, 3 to 4 minutes. Remove to a paper-towel-lined baking sheet to drain. Continue with the rest of the rice balls. Serve warm, with marinara alongside for dipping, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61386,"Squash and Chestnut Lasagna 1/4 pound pancetta, chopped 1 medium yellow onion, minced 2 tablespoons extra-virgin olive oil 4 cloves garlic, minced 2 teaspoons fresh sage leaves, chopped, plus additional leaves for garnish 1 pound fresh chestnuts, shelled and skinned 3 cups butternut squash or pumpkin pieces 2 cups chicken stock 1/2 teaspoon freshly grated nutmeg 1 egg 1 cup ricotta Pasta Dough, recipe follows 1 cup freshly grated pecorino cheese 2 cups all-purpose flour, plus more for dusting 1 teaspoon salt 3 large eggs 2 tablespoons extra-virgin olive oil Cornmeal, for dusting Instructions: Place the pancetta in a large skillet over a medium flame. Cook for 5 minutes, until slightly crispy. Toss in the onion and olive oil and cook until translucent, about 3 minutes. Add the garlic, sage, and chestnuts to the pan and cook for 10 minutes, stirring often. Toss in the squash pieces, chicken stock, and freshly grated nutmeg. Cover to steam. Let the squash cook for 20 minutes or until soft. Allow the stock to evaporate and then toss the squash and chestnut mixture into a large mixing bowl with the egg and ricotta. Stir and press with a wooden spoon. You can pulse with an immersion blender if you desire. Taste and adjust seasoning if needed. Preheat the oven to 350 degrees F. The lasagna will resemble ribbon candy when finished. To assemble the lasagna, place the pasta sheet on your work surface. Coat the first 4 inches of the pasta with the squash filling and fold the long end of the pasta over the layer. Spread the next side of the pasta with a thin layer of the filling, fold over the pasta sheet, again about 4 inches, to cover the bottom layers. Sprinkle with pecorino and fold over the pasta again. Repeat until you have used the full length of the pasta sheet. Sprinkle the top with Pecorino and a sage leaf. Transfer to a greased sheet pan. Repeat for the remaining 3 sheets of pasta to make 4 \free form\ lasagnas. Place the pan in the oven to bake for 20 minutes. To make the pasta dough: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use one hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Cut the ball of dough in half, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Form the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (keep in mind, overly thick pasta tastes gummy.) Make 4 pieces, about 20-inches long and 6-inches wide. Right before assembling the lasagna, bring 5 quarts of well-salted water to a boil. Cook the pasta sheets in the water, one at a time, for 2 minutes each. Drain, cool and set aside till ready to use. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 61387,"Blue Cheese Souffle with Fresh Figs and Honey 3 tablespoons unsalted butter, softened, plus more for greasing the ramekins 2 tablespoons sugar, plus more for the ramekins 3 tablespoons all-purpose flour 1 cup milk, warmed 5 eggs, separated Pinch salt Ground white pepper Pinch ground nutmeg 1 cup crumbled blue cheese Pinch cream of tartar 8 fresh black mission figs, split in 1/2 lengthwise 1/2 cup honey Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Prepare 4 (8-ounce) ramekins by greasing them with softened butter and then coating them with sugar, tapping out any excess. Make a thick bechamel sauce base by melting the 3 tablespoons of butter over low-medium heat in a thick-bottomed pot. Just as the foam subsides, add the flour, stirring constantly with a whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour with fat and remove the starchy taste; do not allow the roux to brown. Add the warm milk to the mixture and continue to whisk until smooth and thick. Remove from the heat. Beat in the egg yolks 1 at a time. Season with salt, pepper, and nutmeg. Stir in the cheese until incorporated evenly. Chill the mixture while whipping the egg whites. In a separate clean bowl beat the egg whites and cream of tartar just until soft peaks form. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest. Pour the batter into the prepared ramekins and place on a cookie sheet. Bake on the middle rack for about 25 minutes. The souffle is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly. Serve with fresh figs and a drizzle of honey. Dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 61388,"Creamy Lemon Chicken 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Six 3- to 4-ounce boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 cup grated Parmesan
1 lemon, zested and juiced, plus lemon slices, for garnish 3 big handfuls spinach (about 3 cups)
Fresh basil, for garnish
Instructions: Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate. Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 61389,"Huge Yorkshire Puddings 1/2 pint (285 milliliters) milk 4 ounces (115 grams) all-purpose flour Pinch salt 3 eggs Vegetable oil Instructions: Preheat oven to 450 degrees F. Mix the batter ingredients together. Let rest for 10 minutes Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61390,"Lemon Risotto 2 shallots 1 rib celery 1/4 cup unsalted butter 1 tablespoon olive oil 1 1/3 cups risotto rice, preferably Arborio or Vialone Nano Approximately 1 quart vegetable stock 1/2 unwaxed lemon, zested and juiced Needles from 2 small sprigs fresh rosemary, finely chopped 1 egg yolk 4 tablespoons grated Parmesan, plus more, for garnish 4 tablespoons heavy cream Good grating black pepper, preferably white Maldon or other sea salt, to taste Instructions: Put the shallots and celery into a mini food processor and blitz until they are finely chopped. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't stick. Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at the simmering point. Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle. Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper. When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt, to taste. Serve with more Parmesan if you wish, check the seasoning and dive in. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 61391,"Heirloom Garlic Clove Chicken Thighs 6 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon canola oil
3/4 cup dry white wine
1/4 cup pitted kalamata olives, halved
2 sprigs fresh thyme
1 head garlic (preferably heirloom; see Cook's Note), separated into cloves and peeled (about 10 cloves) 1 medium shallot, sliced into rings
Instructions: Preheat the oven to 375 degrees F. Season the chicken with 1 1/2 teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot. Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat. Add the wine, then nestle the olives, thyme, garlic and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast until the chicken is golden and cooked through, about 1 hour and 15 minutes. Transfer the chicken, garlic and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from the surface of the liquid in the skillet, then pour the liquid over the chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61392,"Zucchini Chili 4 poblano peppers 1/4 cup extra-virgin olive oil 1 1/2 pounds firm small to medium-size zucchini, chopped into small dice 2 onions, chopped into small dice 3 to 4 cloves garlic, chopped 1 red or green hot cl pepper, chopped or thinly sliced 1 tablespoon cumin, palmful 1 tablespoon coriander, palmful A few sprigs fresh thyme, chopped 1 teaspoon dried oregano or marjoram, 1/3 palmful 1/4 cup tomato paste 1 (12-ounce) bottle beer (recommended: Negra Modela) 1 (15-ounce) can black beans 2 cups chicken or vegetable stock 1 tablespoon butter 1 cup long grain white or light brown rice 2 cups baby spinach 1/2 cup loosely packed fresh cilantro leaves, optional Instructions: Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked. Turn the chiles until the skins are black. Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor. Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors. Cool completely, cover and store for make-ahead meal. Reheat over medium heat. While the chili reheats make the rice. Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes. To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish. Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges. ","[Syrah, Tempranillo, Garnacha, Barbera]" 61393,"Bite-Size Cheesecakes on Lemon-Pepper-Cornmeal Crusts 2 large lemons 1 cup sugar 2 cups water 6 tablespoons cold unsalted butter, cut into pieces 1/4 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 cup plus 2 tablespoons all-purpose flour 1 1/4 cups polenta, or yellow cornmeal, if unavailable 1/2 lemon, rind grated 1/2 teaspoon freshly ground black pepper Pinch salt 1 pound cream cheese 1/2 cup sugar 2 eggs 1/8 teaspoon pure vanilla extract 1 tablespoon all-purpose flour Pinch salt Lemon confit, finely chopped, for garnish Instructions: To make the confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch-wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact. You should have several 1-inch wide strips of lemon peel and pith. Cut each 1 into long strips, about 1/4-inch by 3 inches each. Meanwhile, boil a kettleful of water. Pour about 2 cups of the boiling water into a small saucepan, bring back to a boil, add all the lemon rind, and boil 30 seconds. Drain in a strainer and rinse under cold running water. Repeat 2 times more, using fresh boiling water each time. Combine the sugar and 2 cups of water in the saucepan and bring to a boil. Add the blanched rind and reduce the heat to a simmer. Simmer until tender, about 1 hour. Drain in a strainer (reserve the sweet, lemony syrup for sweetening drinks, if you like). Arrange the strips on a wire rack, using your fingers to gently spread them out so that they do not touch each other. Let cool and store in an airtight container. To make the crust: Cream the butter until soft and smooth in a mixer fitted with a paddle attachment. Add the sugar and continue creaming until light and fluffy. Mix in the egg and the vanilla. In a separate bowl, stir together the dry ingredients. Add the dry ingredients to the mixer and mix at low speed until almost blended. Turn the dough out onto a work surface and knead briefly, just until the dough comes together. Form into a disk and chill at least 2 hours or overnight. Flour a work surface. Roll out the dough 1/8-inch thick and prick all over with a fork. Use a cutter to cut out rounds of pastry that are slightly larger in diameter than your mini-muffin cups. Transfer the pastry rounds to a sheet pan and chill 30 minutes. Preheat the oven to 375 degrees F and bake until light golden brown, about 20 minutes. Let cool. Butter 2 mini-muffin tins and then lay a large piece of heavy duty plastic wrap over the tin. Push the plastic wrap down into each cup (this is to line it very well). Do not worry, the plastic wrap will not burn or melt in the oven. Heat the oven to 375 degrees F. To make the filling: Whip the cream cheese until light and fluffy in a mixer fitted with a whisk attachment. Add the sugar and mix. Mix in the eggs and vanilla, then the flour and salt. Divide the filling among the lined cups, filling each one all the way up. Bake for 20 minutes. Let cool to room temperature, then chill. When ready to serve, cut the plastic wrap so you can remove each cup of cheesecake individually. Lift each one out of the cup and invert onto a cornmeal crust. Peel off the plastic wrap. When all the cakes have been assembled, top each one with a tiny mound of chopped lemon confit and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61394,"Braised Salmon Mediterranean Style 1 medium carrot 2 small celery branches 2 seedless clementines 1 medium tomato 1 small onion 1 cup water 2 clementines, juiced 1 cup dry white wine 1 tablespoon red wine vinegar 1 tablespoon olive oil Salt and pepper 4 (5-ounce) salmon fillets 4 large lettuce leaves 1/2 lemon, juiced 12 pitted black olives, sliced 1 scallion, sliced 4 small bouquets celery leaves 1 tablespoon olive oil Instructions: Prepare the fruit and vegetable garnish. Peel the carrot and slice in thin half moons. Slice the celery branches and peel the clementines and remove as much as the white filaments as possible. Cube the tomato, and peel and thinly slice the onion. In a medium size pot, add the water, clementine juice, white wine, red wine vinegar and olive oil and bring to a boil. Add the carrots, onions, celery and tomato and salt and pepper (it should taste under-seasoned, as it will go through reduction). Then cover, lower the heat and let cook for 10 to 15 minutes while you prepare the fish. Remove any dark flesh from the fish if present. Wash the lettuce leaves, remove the hard white part and blanch the lettuce by plunging them in boiling water for 5 to 10 seconds, until it becomes limp and dark green. Remove and refresh immediately in cold water. When cold, drain and squeeze out the excess water. Then season each piece of salmon individually on both sides, and wrap them neatly in the lettuce leaves so that you get nice small bundles. Place the fish in the braising liquid, on top of the vegetables. The liquid should reach halfway up the sides of the salmon. Lower the heat to very low, cover and cook for 5 to 10 minutes. (The cooking time depends on your preferences. Some people like their fish slightly underdone in the middle, others like it cooked through. Check the inside of one fish by gently pulling the lettuce aside and separate the flakes of the salmon. The inside color will tell you how done it is. The best is when it is slightly orange inside and pink on the outside) When the fish is cooked, remove from the pot and reduce the cooking liquid by 1/3 to 1/2, until full-flavored. Add the clementine segments to warm them. Do not allow them to overcook and fall apart. Check the seasoning and add the lemon juice. Place each piece of fish in a small soup plate. Surround the fish with a nice mix of garnish and cover it with the cooking juice. Decorate with pieces of black olives, sliced scallion, and little celery leaves bouquets. Finally, brush the fish with some olive oil to make it shiny, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61395,"Baked Apples 1 cup plus 2 tablespoons unfiltered apple juice 2 tablespoons currants 2 tablespoons apricot jam 2 tablespoons toasted chopped almonds 1 tablespoon light brown sugar 2 tablespoons unsalted butter 6 medium apples, cored 2/3 of the way down and the top 1/3 peeled Crema, for serving (optional), recipe follows 2 cups heavy cream 1/4 cup buttermilk Instructions: In a small saucepan, bring 2 tablespoons of the apple juice just to a simmer and remove from the heat. Add the currants, stir, and let them sit for 10 minutes to swell. Preheat the oven to 350 degrees. In a bowl, stir together the apricot jam, almonds, and brown sugar. Add the currants with their juice and mix together well. Use this mixture to stuff the apples. Place them in a small roasting pan and place a dab of butter on the top of each. Pour the remaining 1 cup of apple juice into the pan and bake for 50 to 60 minutes, or until tender but not split or mushy. Serve hot, with a dollop of Crema, if desired. Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 61396,"Spiced Apple and Pear Pie 2 1/2 cups all-purpose flour 1/4 cup sugar 3/4 teaspoon fine salt 3/4 cup cold unsalted butter (1 1/2 sticks), diced 1 large egg 3 to 4 tablespoons very cold water 1/2 lemon 3 pounds baking apples, such as Golden Delicious, Cortland, or Mutsu (about 6 apples) 1 1/2 pounds baking pears, such as Bosc or firm Bartletts (about 3 pears) 2/3 cup sugar, plus more for sprinkling on the pie 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon fine salt Generous pinch freshly grated nutmeg 1/4 cup unsalted butter (1/2 stick) 1/4 cup all-purpose flour 1/2 teaspoon pure vanilla extract 1 large egg, beaten Instructions: Dough: Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter. (If it gets warm and sticky, refrigerate it to chill.) Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough. Lightly stir the dough together with a fork. (The dough should just hold together when you squeeze it together, with some dry crumbly bits.) If the dough is really dry, sprinkle it with the final tablespoon of water. (To make the dough in food processor, see below.) Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour or up to 2 days. (The dough can be frozen for 2 months. Defrost dough in the fridge overnight.) Filling: Finely grate the lemon zest and set aside. Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg. Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely. Form the pie: Lightly dust the work surface with flour. Roll a disk of dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so it mounds slightly in the center. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some of the egg. Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim crust if needed, reserving the scraps for decorations or for patching, if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Cut trimmed scraps into designs if desired and set aside. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression. Repeat every 1/2 inch around the pie to create a ruffled edge (see photo). Refrigerate the pie for at least 20 minutes. Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F. Brush pie with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack. Serve pie warm or at room temperature with whipped or ice cream. Keep pie, covered, at room temperature for a day, or refrigerate for up to four. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61397,"Apple-Pecan-Oat Quick Bread with Cream Cheese Glaze 1/2 cup melted unsalted butter or vegetable oil, plus more melted butter or oil for brushing the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup Old-Fashioned rolled oats 3/4 cup chopped toasted pecans 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup shredded apples, excess moisture squeezed out 1 cup confectioners' sugar 3 tablespoons cream cheese, at room temperature 2 tablespoons milk 1/4 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the oats and pecans and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl until smooth. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 61398,"Cheesecake With Meyer Lemon-Ginger Curd 8 whole graham crackers, broken into pieces 1 1/2 cups lightly crushed butter cookies 5 tablespoons unsalted butter, melted 3 8-ounce packages cream cheese, at room temperature 1 cup sugar 3 large eggs 2 tablespoons fresh Meyer lemon juice (from about 1 lemon) 1 1/2 teaspoons vanilla extract 1 4-inch piece ginger, peeled 3 large eggs 1/2 cup sugar 1 tablespoon heavy cream 1/2 cup fresh Meyer lemon juice (from about 4 lemons) 2 tablespoons cold unsalted butter, cut into small pieces Sliced strawberries, for serving Instructions: Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers and butter cookies in a food processor 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 edges are 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 cake to loosen. Transfer to a rack; let cool completely, then refrigerate until set, at least 4 hours or overnight. Make the lemon curd: Finely grate the ginger; put in a fine-mesh sieve set over a bowl and press with a rubber spatula to extract the juice. Whisk the eggs, sugar and cream in a small nonreactive saucepan until combined. Add the lemon juice and ginger juice and cook over medium heat, whisking constantly, until thick and bubbly, about 6 minutes. Remove from the heat and whisk in the butter until melted. Strain the curd through a fine-mesh sieve set over a bowl, pressing it through with a rubber spatula; let cool. Refrigerate until ready to use. Spread the curd over the cheesecake and refrigerate until set, about 30 minutes. Remove the springform ring and slice. Serve with strawberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61399,"Cherries in Port over Ricotta 3 cups ruby Port 1 cinnamon stick 1/2 vanilla bean 2 cups frozen sour cherries, thawed, drained, juice reserved 1 tablespoon cornstarch 3 tablespoons cherry juice 2 cups ricotta, drained Instructions: In a saucepan, place the Port, cinnamon and vanilla bean, and simmer to reduce to 1 cup. Add the cherries and heat through. Mix the cornstarch with 3 tablespoons juice drained from the cherries then stir it gently into the Port and cherries and cook gently until thickened. Place 1/3 cup ricotta into each of 6 dessert bowls, then top it with the hot Port and cherry sauce. ","[Tawny Port, Moscato, Brachetto, Vin Santo]" 61400,"Toasted Pumpkin Seed Crusted Halibut 1 cup pumpkin seeds 1/2 cup sunflower seeds 1 teaspoon cumin seeds 1 tablespoon salt 1 teaspoon black pepper 1 teaspoon cayenne pepper 2 whites 2 pounds boneless halibut fillet 1/4 cup olive oil Instructions: Preheat oven to 350 degrees. Mix all dry ingredients together and toast in oven until golden brown. Cool and puree in food processor until fine and reserve. In another bowl, whip egg whites until frothy. Dip fish fillet in egg whites and then in pumpkin seed crust. Sear fish olive oil until brown. Finish in 350 degree oven for 10 minutes. Serve with your favorite fall vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 61401,"Corn Chowder 1 tablespoon butter 3/4 cup (120 g) chopped onion 18 ounces (519 g) russet potatoes, cut into 1/2-inch (1.3 cm) cubes 2 cups (480 ml) vegetable stock 3 fresh corn ears, shucked, kernels removed OR 3 cups frozen corn kernels, divided use 1/2 cup milksalt and ground black pepper to tastefresh chopped parsley Instructions:

1. Heat a medium sauce pan over medium low heat. Saute onion in butter until soft, about 5 minutes. Add potatoes, stock, and 1 cup corn. Simmer with lid on until potatoes are tender, about 15 to 20 minutes.
2. Place mixture and milk into the Vitamix container and secure lid.
3. Select Variable 1.
4. Turn machine on and slowly increase speed to Variable 7.
5. Blend for 10 to 15 seconds.
6. Return mixture to saucepan over low heat. Stir in remaining corn and season with salt and pepper. Serve garnished with fresh chopped parsley. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 61402,"All-Purpose Tex-Mex Veggies 5 ears corn, shucked and kernels removed 3 jalapenos, stemmed, seeded and diced
   2 large red onions, diced
   2 orange bell peppers, diced
   2 red bell peppers, diced
   2 green bell peppers, diced
   2 teaspoons chili powder
   1 teaspoon ground cumin
   1 teaspoon kosher salt
   1 teaspoon freshly ground black pepper
   1/4 teaspoon garlic powder
   1/4 teaspoon onion powder
   Pinch of crushed red pepper
   1/2 cup olive oil, plus more if needed
   Two 15-ounce cans black beans, drained and rinsed
   Four 4-ounce cans diced green chiles
   Instructions: In a large bowl, mix together the corn, jalapenos, red onions and bell peppers. In a separate bowl, combine the chili powder, cumin, salt, black pepper, garlic powder, onion powder and crushed red pepper. Mix together with a fork. Heat half the oil in a very large cast-iron skillet over medium-high heat. Add half the veggies and sprinkle with half the seasoning. Cook until blackened bits start to appear, 4 to 5 minutes. Remove from the skillet; repeat with the other half of the oil, veggies and seasoning. Return the first half of the veggies to the skillet and add the black beans and green chiles. Stir and continue cooking for 3 minutes. Use immediately or allow to cool, then package in smaller freezer bags or containers and freeze. To reheat, add 2 teaspoons or more of olive oil (depending on the quantity of vegetables) to a large cast-iron skillet over medium-high heat and add the desired amount of frozen vegetables. Cook, stirring frequently, until heated through, 5 to 7 minutes. The veggies can be used in a number of ways. Here are some serving suggestions. For soft tacos: Lay a warmed fajita-size flour tortilla on a board. Pile on 1/4 cup cooked taco chicken, top with 2 tablespoons shredded iceberg, 1 tablespoon grated Cheddar and a big spoonful of the Tex-Mex veggies. For veggie taco salad: Slice 1/2 head each of iceberg and romaine. Mix and spread the lettuce out on a platter to make a bed for the salad. Arrange 1 cup of the Tex-Mex veggies all over the lettuce. Sprinkle over 1/4 cup cotija cheese, dot on 1/4 cup salsa, top with 2 tablespoons sour cream and sprinkle over 2 tablespoons fresh cilantro leaves. For quick quesadillas: Melt 2 tablespoons salted butter in a cast-iron skillet; add 1 burrito-size sun-dried tomato flour tortilla. Top with 1/4 cup grated Monterey Jack cheese, 1/4 cup of the Tex-Mex veggies, then a second tortilla. Cook for a minute, then flip and cook on the other side until the cheese is melted. Remove to a cutting board, cut into quarters and serve with 2 tablespoons pico de gallo, 2 tablespoons guacamole and a sprig of fresh cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61403,"Matcha Green Rice 1 1/4 cups sushi rice 2 teaspoons matcha (green tea powder) Kosher salt 10 sheets roasted seaweed snacks (one 0.18-ounce package) 1 tablespoon rice vinegar 1/2 teaspoon sugar 3 tablespoons chopped pickled ginger 2 scallions, thinly sliced (white and green parts separated) 1 tablespoon toasted sesame oil 1 tablespoon toasted sesame seeds Instructions: Put the rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs clear. Shake well to remove as much water as possible. Set the sieve over a bowl to continue draining, 5 minutes. Transfer the rice to a medium saucepan and whisk in 1 3/4 cups water, the matcha and 1 teaspoon salt. Bring to a boil, then immediately reduce the heat to low. Cover and cook until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let sit, covered, 10 minutes. Meanwhile, cut the seaweed snacks into matchsticks with kitchen shears. Mix the vinegar and sugar in a small bowl until dissolved. Fluff the rice and gently fold in the vinegar-sugar mixture, pickled ginger, scallion whites, sesame oil, 2 teaspoons sesame seeds and salt to taste. Divide among bowls and top with the seaweed snacks, scallion greens and remaining 1 teaspoon sesame seeds. ","[Sak, Riesling, Gewrztraminer, Pinot Grigio]" 61404,"Fruity White Sangria 1 cup fresh blueberries 1 cup fresh raspberries
   1 ripe mango, peeled and diced
   1 gala apple, diced
   1 orange, sliced
   One 750-milliliter bottle white wine
   1 1/2 cups apple juice
   1 1/2 cups ginger ale
   1/3 cup apple brandy
   Instructions: Fill a pitcher with 2 cups of ice. Gently place the blueberries, raspberries, mango, apple and orange into the pitcher. Pour in the white wine, apple juice, ginger ale and apple brandy. Stir to combine and serve immediately. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 61405,"Spring Radish Salad 2 cups grapefruit juice 2 tablespoons chardonnay vinegar
   1 tablespoon Dijon mustard
   1 teaspoon honey
   1 teaspoon soy sauce
   Kosher salt and freshly ground black pepper
   1/2 cup olive oil
   2 cup mixed thinly shaved radishes, such as red, icicle, Easter egg, watermelon, black, purple ninja, etc. 2 cups watercress
   1 bulb fennel, thinly shaved 2 avocados, cut into quarters
   1 pink grapefruit, segmented
   1 orange, segmented
   Kosher salt and freshly ground black pepper
   1/4 serrano cl, finely diced Instructions: For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool. In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified. For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61406,"Snapper in Parchment 2 tablespoons extra-virgin oil 4 garlic cloves, sliced paper-thin Salt and pepper 4 (6-ounce) fillets red snapper 1 large round tomato, chopped 1 red onion, sliced in thin rounds 1/4 jalapeno, seeded, minced 2 tablespoons tequila 2 limes, juiced 1/4 cup picked cilantro leaves 4 (8-inch square) pieces parchment paper Butcher's twine, for securing Instructions: Preheat oven to 325 degrees F. Heat 2 tablespoons of olive oil on medium heat in a small saute pan. Add the garlic, shaking the pan constantly. When the garlic begins to turn a golden color, remove instantly from the heat. Pour the garlic and oil into another container to stop the cooking process. Set aside. Place an 8-inch square piece of parchment paper on a flat surface, in a diamond pattern. Salt and pepper the snapper and place in the lower third of the paper. Top the fish with 1/2 tablespoon of garlic and oil, 1/4 each of the tomato, red onion, and jalapeno. Add 1/2 tablespoon of tequila, a spritz of lime juice, and a little cilantro. Season again. Fold the paper over the fish and fold the edges over, forming an envelope. Making sure there are no openings. Repeat with the rest of the ingredients to create 4 packages. Tie the package with butcher's twine, and bake for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 61407,"Pickled Tomatoes 1 1/2 pounds tomatoes, peeled and cored 1 bunch scallions, white and green, sliced diagonally 5 serrano chiles, with seeds, sliced diagonally 3/4 cup white vinegar 1/4 cup palm or dark brown sugar 1 tablespoon coarse salt 2 tablespoons freshly grated ginger 2 tablespoons pureed garlic 1 tablespoon black or yellow mustard seeds 1 tablespoon cracked black peppercorns 1 tablespoon ground cumin 2 teaspoons cayenne pepper 1 teaspoon turmeric 3/4 cup olive oil Instructions: Slice tomatoes into 6 wedges each. Reserve in a large bowl with scallions and serrano chiles. In a saucepan bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another saucepan heat oil until smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved vegetables. Mix well, cover with plastic wrap, and refrigerate a minimum of 3 days. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 61408,"Chicken Meuniere with Tomato and Parsley Sauce 1/4 cup olive oil 2 tablespoons unsalted butter, at room temperature 1 cup flour 1/2 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 4 (4-ounce) chicken cutlets, pounded 1/4-inch thick 4 Roma tomatoes, diced 1/4 cup kalamata olives, chopped 2 tablespoons capers, drained and rinsed 1/3 cup white wine, such as Pinot Grigio Zest of 1/2 large lemon 1/4 cup chopped fresh flat-leaf parsley leaves Kosher salt and freshly ground black pepper Instructions: For the chicken: In a large nonstick skillet, heat the oil and butter over medium-high heat. In a medium bowl, mix together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season the chicken on both sides with salt and pepper and dredge in the flour mixture. Shake off any excess flour and cook the chicken until golden and cooked through, 3 to 5 minutes each side. Remove to a plate and tent with foil to keep warm. For the sauce: Heat the same pan used to cook the chicken over medium-high heat. Add the tomatoes, olives, capers, wine, and lemon zest. Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the tomatoes start to soften, about 4 minutes. Stir in the parsley and season with salt and pepper, to taste. Arrange the chicken on a platter and pour the sauce over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 61409,"Lemon Yogurt Sherbet 2 cups plain yogurt 2 tablespoons lemon juice 1/2 vanilla bean, split 1 1/4 cups simple syrup made from equal parts sugar and water 1/2 teaspoon grated lemon rind Instructions: Combine ingredients. Chill 30 minutes then turn in an ice cream freezer. ","[Prosecco, Sauvignon Blanc, Riesling]" 61410,"Italian Cream Cake CAKE: Crisco? Flour No-Stick Spray 1 cup Crisco? All-Vegetable Shortening or 1 stick Crisco? All-Vegetable Shortening Sticks 2 cups sugar 5 large eggs, separated 1 tsp. vanilla extract 2 cups Pillsbury BEST? All Purpose Flour 1 tsp. baking soda 1/2 tsp. salt 1 1/4 cups buttermilk 1 1/2 cups flaked coconut (4 oz.) 1 cup finely chopped pecans CREAM CHEESE FROSTING: 12 oz. cream cheese or 1 1/2 (8 oz.) pkgs., softened 6 cups powdered sugar 1 1/2 tsps. vanilla extract 1/2 cup butter, softened 3/4 cup flaked coconut, if desired 1/4 cup chopped pecans, if desired Instructions: For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended. COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans. BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks. For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61411,"Giddy-Up Steak with Onion-Date Compote 2 tablespoons chili powder 1 tablespoon ground coffee 1 1/2 tablespoons packed brown sugar 1/2 teaspoon ground coriander 1/4 teaspoon garam masala Kosher salt and coarsely ground pepper 1 2-pound flank steak Vegetable or canola oil, for the grill 2 tablespoons extra-virgin olive oil 4 large onions, sliced very thinly Kosher salt 4 dates, pitted and minced 1 tablespoon balsamic vinegar Instructions: Prepare the steak: In a small bowl, stir together the chili powder, ground coffee, brown sugar, coriander, garam masala and 1/2 teaspoon each salt and pepper, making sure to smooth out any brown sugar nuggets. Pour half of the spice rub over one side of the steak and massage into the meat. Turn the steak over, pour the other half of the rub over the meat and massage in. Let marinate 2 hours or up to overnight in the fridge. Make the compote: Heat the olive oil in a very large skillet over medium heat. Once the oil is shimmering (not smoking), add the onions and a pinch of salt, then stir to coat. Cover and reduce the heat to low. Cook, stirring occasionally, until the onions turn a deep caramel color, 45 minutes to 1 hour. Preheat a grill or grill pan to medium heat. When the onions are caramelized, add the dates, vinegar and 1/2 cup water. Stir and cook, covered, for 15 minutes. Season with salt. Using an oiled folded paper towel, oil your grill or grill pan. Once the grill is nice and hot, throw on your rubbed-down meat. It should sizzle upon contact \u2014 if it doesn\u2019t, your grill or pan wasn\u2019t hot enough. This is how you ensure a nice crust on the steak! Cook 5 minutes, then flip the steak and cook another 4 to 5 minutes. Check the temperature; I like my flank steak done medium rare, so I pull it off as soon as the thermometer registers 125? F. Pull onto a chopping board and tent with foil; allow your meat to rest for 5 to 10 minutes. Slice the steak thinly against the grain on the bias; if you don\u2019t, your precious steak won\u2019t be incredibly tender and will be deeply unsatisfying! Sprinkle with salt and serve with the onion compote. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 61412,"Crispy Chicken Fingers with Sweet and Sour Blood Orange Sauce, Blood Orange Watercress Salad 4 boneless, skinless chicken breasts (6 ounces each), cut into strips 1 tablespoon garlic powder 1/2 tablespoon ground black pepper 2 teaspoons fennel seeds, ground in a mortar and pestle 1 teaspoon vegetable oil Zest of 1 blood orange, chopped Vegetable oil, for frying 1 cup flour, seasoned with salt and pepper 2 eggs, whisked 2 1/2 cups panko breadcrumbs Salt and freshly ground black pepper 1 tablespoon olive oil 1/2 red onion, diced 1 cup honey 1/2 cup red wine vinegar Zest of 2 blood oranges 4 blood oranges, peeled and roughly chopped 1 cinnamon stick 1 tablespoon cornstarch mixed with 2 tablespoons cold water 8 fresh basil leaves, julienned 2 blood oranges 3 tablespoons olive oil 1 tablespoon red wine vinegar 1 shallot, diced Salt and freshly ground black pepper 1 bunch watercress, trimmed 2 cups roughly chopped iceberg lettuce 1/2 cup crushed rice crackers Instructions: Blood Orange Granita, for serving, recipe follows For the blood orange rub: Place chicken pieces in a large dish and add the garlic powder, pepper, ground fennel, olive oil and blood orange zest. Coat the chicken with the rub and place in the fridge for 30 minutes.
   For the crispy chicken fingers: Preheat the oven to 350 degrees F. Fill a large pot one-third full with the vegetable oil and heat to 350 degrees F. Line a baking tray with a cooling rack.
   Place the flour, whisked eggs and panko into individual dishes. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour, followed by the eggs and then the panko breadcrumbs. Place the breaded chicken on the prepared baking tray. In batches, place the chicken strips in the oil and fry until crispy and golden. Place on a baking tray and keep warm in the oven. Repeat the process with the remaining chicken.
   For the sweet and sour blood orange sauce: Heat the olive oil in a saute pan over medium heat. Add the red onions and sweat until tender and translucent. Mix the honey, red wine vinegar and 1/2 cup water in a bowl. Add to the saute pan and stir. Add the blood orange zest, blood orange pieces and cinnamon stick. Season with salt and pepper, stir and cook until the mixture has reduced by half.
   Strain the mixture through a sieve into a new pot over medium heat. Bring to a simmer and then remove from the heat. Continue to cook for 3 to 5 minutes. Place the pot back over medium heat, add the cornstarch mixture and bring to a simmer to cook the cornstarch out, 3 to 5 minutes. Remove from the heat and stir in the basil.
   For the blood orange watercress salad: Segment the blood oranges over a sieve and bowl to ensure all the juices are reserved; set the segments aside. Place the olive oil, red wine vinegar and shallots in the blood orange juice. Season with salt and pepper and stir. Place the watercress and iceberg lettuce on a serving plate. Spoon the blood orange dressing over the greens. Garnish with the blood orange segments and crushed rice crackers.
   Serve the salad alongside the crispy chicken fingers with the sweet and sour blood orange dipping sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 61413,"Grilled Sweet Potato and Scallion Salad 4 large sweet potatoes 8 scallions 2/3 cup extra-virgin olive oil 2 teaspoons dijon mustard 2 tablespoons apple cider vinegar 1 tablespoon balsamic vinegar 1 teaspoon honey Kosher salt and freshly ground pepper 1/4 cup roughly chopped fresh parsley Instructions: Preheat the oven to 375 degrees F. Bake thepotatoes until they can be just piercedwith a knife, about 45 minutes. Cut intolarge chunks. Preheat a grill to high. Brush the potatoes and scallions with 1/3 cup olive oil and arrange on the grill. Grill the potatoes until just tender, about 5 minutes per side. Grill the scallions until softened and marked,about 1 minute per side. Remove the scallions and potatoes from the grill; cut the scallions into small pieces. In a large bowl, whisk the remaining 1/3 cup olive oil, the mustard, vinegars and honey; season with salt and pepper. Add the potatoes, scallions and parsley and toss until the potatoes are well coated. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 61414,"Lemony Salmon with Cherry Tomato Couscous 1 cup chopped fresh cilantro leaves Heaping 1 cup couscous 3 teaspoons kosher salt or 1 1/2 teaspoons table salt 1/2 teaspoon paprika 1 tablespoon grated fresh gingerroot 1 cup freshly boiled water 1/2 small red onion, finely chopped (about 1/4 cup) 1 lemon, halved 1 tablespoon garlic flavored oil, plus 1 teaspoon 1 pint cherry or grape tomatoes 4 salmon fillets Instructions: This is one of those recipes that is easier to follow than to write: that's to say, there are many bowls involved, which might make this look troublesome and fiddly, but the actual process involved is almost insultingly simple. Now, I know that it is not strictly right to indicate that you cook couscous by pouring boiling water over it. In an ideal world, I accept, one should soak the grains in cold water before steaming them over hot, but I take the shortcut, and repeatedly and I apologize to those whom I thereby offend. Put the couscous into a heatproof bowl, with 2 teaspoons kosher salt (or 1 teaspoon table salt), 1/4 teaspoon of the paprika, and all the grated ginger. Give everything a bit of a mix before adding the hot boiled water. Cover the bowl, either with plastic wrap or a plate, and set aside. Into another bowl, put the finely chopped onion. In a wide, shallow dish, big enough to take the salmon fillets later, zest the lemon into the dish. Squeeze the lemon juice into the bowl with the onions. Add the remaining salt and the paprika to the bowl with the lemon zest and stir in 1 tablespoon garlic flavored oil. Halve the cherry or grape tomatoes and put them into yet another bowl. Stir in the remaining teaspoon of garlic flavored oil and set aside. Heat a large frying pan for the salmon fillets. While the pan is getting hot, add the fillets to the dish with the lemon zest and coat both sides with the mixture. Put the fillets in the hot pan and cook for 2 to 3 minutes on each side, depending on thickness. The fillets should be juicy and have a vivid coral color in the middle, so do check as you cook. Meanwhile, uncover and fluff the couscous, which should have absorbed all the water. Add the tomatoes with lemony onion mixture and stir with a fork. Add nearly all of the cilantro to the couscous, and stir it through, then taste for seasoning, adding more salt if needed. Spoon some couscous onto each plate and arrange a salmon fillet alongside. Sprinkle with a little more cilantro as you hand out each plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 61415,"Sweet Pepper Crostini 6 slices baguette (1/2-inch-thick) 2 tablespoons olive oil 1/2 to 3/4 cup roasted red bell pepper strips 1/3 to 1/2 cup grated smoked mozzarella or fontina Instructions: Preheat the oven to 375 degrees F. Arrange the bread slices on a baking sheet. Brush the oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Arrange the bell pepper strips atop the bread. Sprinkle with the cheese. Broil until the cheese melts, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61416,"Cilantro Pesto 6 cloves garlic, peeled 1 bunch fresh parsley, stemmed 1 bunch fresh cilantro, stemmed 2 tablespoons almonds, toasted 4 tablespoons olive oil Juice of 1/2 lemon 1/4 teaspoon sea salt Freshly ground black pepper Instructions: Hand chop the garlic, parsley, cilantro, and almonds. Combine the pesto mixture with the oil, lemon juice, salt, and pepper until well mixed. Serve as a dipping sauce with the tortitas de papas cruda y elote. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 61417,"Country Fried Steak with White Gravy 1 (1 3/4 to 2-pound) round steak, cut into 4 equal portions 2 1/2 cups milk, divided 3 tablespoons Essence, recipe follows, divided 1 cup fine dried bread crumbs 1/2 pound bacon, diced Vegetable oil, for frying, if needed 1 1/2 cups bleached all-purpose flour 1/2 cup minced yellow onions 1 large egg 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Serving suggestion: Cheesy grits, optional 1 tablespoon black pepper 2 1/2 tablespoons paprika 1 tablespoon onion powder 2 tablespoons salt 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 2 tablespoons garlic powder Instructions: Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence. Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside. Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish. Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour. Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain. Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon. Serve the steaks with the hot gravy and cheesy grits, if desired. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]

" 61418,"Ginger Lemonade 1/3 cup sugar 1 tablespoon grated ginger 2 large strips lemon peel Juice of 2 lemons Ice, for serving Instructions: Combine the sugar, ginger and lemon peel in a small saucepot. Pour enough water to cover the mixture, about 1 cup. Bring the mixture to a boil and simmer, about 5 minutes. Remove the saucepot from the heat and let sit at least 15 minutes up to a few hours. Pour the lemon juice in a pitcher. Add 3 cups water and the sugar mixture and mix to combine. Serve the lemonade over ice. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 61419,"White Chocolate Sugar Cookies 1 4-ounce bar white chocolate, chopped 2 3/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon baking powder 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 1/2 cup sugar 1 large egg 1 teaspoon pure vanilla extract Royal icing, for decorating Holiday nonpareils, for decorating Instructions: Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted, about 2 minutes. Let cool slightly. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg until smooth. Beat in the melted white chocolate, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions until just combined. Divide the dough between 2 sheets of plastic wrap and pat into disks; wrap and refrigerate until firm, at least 2 hours or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough on a floured surface until 1/4 inch thick. Cut out cookies using a 3- to 3 1/2-inch cookie cutter. Arrange 1 1/2 inches apart on the prepared pans. Freeze until firm, about 10 minutes. Gather the scraps and refrigerate until firm, then reroll once, cut out more cookies and freeze. Bake, switching the pans halfway through, until the cookies are firm and the edges are light brown, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Decorate the cookies with royal icing. Sprinkle with nonpareils. Let set, about 1 hour.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61420,"Ginger Steak Salad 2 tablespoons soy sauce 1 tablespoon sherry
2 teaspoons brown sugar
2 cloves garlic, minced
1 rib eye, strip or sirloin steak
2 tablespoons olive oil
2 tablespoons olive oil 2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 tablespoon lime juice
1 tablespoon granulated sugar
2 cloves garlic, finely diced
1/2 jalapeno, seeded and diced
8 ounces salad greens (baby lettuce, endive, radicchio, etc.) 1 cup cherry tomatoes
2 green onions, sliced Instructions: For the steak and marinade: Combine the soy sauce, sherry, brown sugar and garlic in a resealable plastic bag. Mix together, place the steak in the bag and seal. Marinate for 5 minutes (or up to 2 hours if you have time). For the salad dressing: Combine the olive oil, soy sauce, ginger, lime juice, granulated sugar, garlic and jalapenos in a small bowl. Heat a grill pan over medium-high heat. When hot, brush it with the olive oil. Remove the steak from the marinade, letting any excess drain off, and cook to medium rare on the grill pan, about 1 1/2 minutes per side. Transfer the steak to a plate, allowing it to cool slightly. For the salad: In a bowl, toss the salad greens, tomatoes and half of the green onions with about three-quarters of the salad dressing. Place the steak on a cutting board and slice thinly, then pour the juices from the plate over the top of the steak. Mound the tossed salad on a serving plate, then arrange the sliced steak on top. Pour the remaining salad dressing over the top. Sprinkle the remaining green onions over the salad and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 61421,"Grandma Williams\u2019s Squash Pie 6 medium yellow squash, sliced into 1-inch-thick rounds 1 stick unsalted butter, at room temperature 1/2 cup all-purpose flour 1 cup sugar 1 tablespoon lemon extract 3 large eggs 3 9-inch prepared pie shells, defrosted if frozen, or 3 rounds refrigerated pie dough Instructions: Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, about 20 minutes. Drain in a fine-mesh sieve and press the squash with the back of a spoon to remove the excess water. Preheat the oven to 350 ? F. Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs. Blend until smooth. Evenly divide the filling among the pie shells. (If using refrigerated pie dough instead of frozen crusts, ease into three 9-inch pie pans and crimp the edges before filling.) Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 61422,"Fresh Fruit Punch 2 cups sugar 1 cup water 1 bottle dry white wine 1 (1.5 liter) bottle sparkling water 6 cups chopped seeded watermelon 1 cup chopped mango or papaya 1 cup chopped pineapple Instructions: Combine the sugar and water in a saucepan. Bring to a boil and simmer, stirring occasionally, until the syrup is clear. Set aside to cool.
Combine the syrup, wine, and sparkling water and stir well. Add the remaining fruit and serve cold. ","[Chardonnay, Moscato, Sauvignon Blanc]" 61423,"Italian Meatball Meatloaf Sandwiches 2 pounds ground beef, pork and veal (a meatloaf mix) Kosher salt and ground black pepper
Three 1-inch slices good-quality stale white bread
Milk, for soaking bread
2 eggs
A couple handfuls grated Parmigiano-Reggiano 1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup grated onion
3 to 4 cloves garlic, grated or finely chopped
Olive oil cooking spray
1 cup ketchup
2 tablespoons store-bought balsamic drizzle (or reduce 1/4 cup vinegar and 1 tablespoon brown sugar in a small pot to about 2 tablespoons of drizzle)
1 tablespoon Worcestershire sauce
Chicken stock, for warming Italian-American crusty white bread, for serving Toppings: lettuce, tomato, red onion, thinly sliced fresh mozzarella and torn fresh basil leaves Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place the meat in a mixing bowl and sprinkle with salt and pepper. Trim the crusts off the bread and place in a small bowl, cover with milk and soak to soften. Squeeze the milk from the bread and crumble as you add it to the meat. Then add the eggs, cheese, parsley, grated onion and garlic, and mix to combine. Form into a loaf about 4 inches high and put on the baking sheet. Spray with olive oil. Mix the ketchup with the balsamic drizzle and Worcestershire. Season with pepper. Spread about 1/3 cup of the ketchup mixture over the top of the meatloaf. Bake until cooked through, about 1 hour. To reheat, slice the meatloaf 1 1/2 inches thick and put in a pot of warmed chicken stock. Serve the meatloaf hot or cold on thick-sliced Italian white bread with the remaining ketchup mixture and the lettuce, tomato, onions, mozzarella and basil. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 61424,"Warm Potato Salad 3 pounds redskinned potatoes, quartered 6 bacon slices, chopped 3 celery stalks, diced 2 jalapeno chilies, minced 6 green onions, chopped 1 teaspoon ground cumin 1 tablespoon brown sugar 1/4 cup cider vinegar 1/2 cup chicken or vegetable stock Pinch of cayenne pepper 1/4 cup chopped fresh cilantro Instructions: Steam potatoes until just tender. Meanwhile, cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add celery to skillet and saute until softened. Add jalapeno, green onions, cumin and sugar and stir 1 minute. Add vinegar, broth and cayenne pepper. Bring to boil.
Combine warm potatoes and bacon in large bowl. Add hot dressing and toss to coat. Season to taste with salt and pepper. Add cilantro and toss again. Serve warm.
","[Chardonnay, Riesling, Tempranillo, Garnacha]" 61425,"Blueberry Hazelnut Frangipane Tart 1 cup all-purpose flour 1/4 cup sugar 4 tablespoons (1/2 stick) unsalted butter, cold and cut into pieces 1 egg yolk 1 teaspoon heavy cream 1/8 teaspoon vanilla extract 5 ounces hazelnuts, toasted, peeled, and cooled 2/3 cup sugar 10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into pieces 2 eggs 1/4 teaspoon pure vanilla extract 2 teaspoons all-purpose flour 3 cups fresh blueberries, picked over 1 cup apricot jam 1 1/2 tablespoons water Instructions: Pate Sucree: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolk, cream, and vanilla together. Add to the flour mixture and mix at low speed just until combined. Turn out onto a work surface and form into a ball. Roll out dough to fit a 10-inch tart pan with a removable bottom, lightly press it into the pan, and chill for at least 30 minutes. Filling: Preheat the oven to 375 degrees F. In a food processor fitted with a metal blade, pulse the hazelnuts and sugar just until sandy. Do not overprocess, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth. Spoon into the unbaked tart shell. Spread 1 cup of the blueberries in a single layer over the frangipane. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes. Let cool to room temperature. In a medium saucepan, bring the jam and water to a boil. Immediately turn off the heat. Working quickly, add the remaining blueberries all at once and fold gently with a spatula until evenly coated. Pour into the center of the tart and gently spread over the entire surface. Let cool until set, then remove the sides of the pan. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 61426,"Taco al Carbon 1/2 pound corn masa 7 1/2 ounces water 1 1/4 pounds chicken breast 1 1/2 ounces lime juice 3/4 ounces garlic 1/4 tablespoon salt 1/4 tablespoon pepper 1 1/2 ounces vegetable oil 3/8 ounces chopped jalapeno pepper 1/4-ounce cilantro 1/2 teaspoon red crushed chilies 3/4-ounce and 1 teaspoon liquid smoke (optional) 4 ounces green tomatillos 1/2-ounce chopped onions 1/2-ounce cilantro 1 serrano pepper Salt, to taste Instructions: To make the corn tortillas: Mix corn masa with water to make tortilla dough. Form a ball using 1 ounce of the dough. Place it into the tortilla press to form 1 tortilla and transfer onto a hot grill until it is well cooked on both sides. The tortilla will be soft and puffed when done. For Chicken Fajita Filling: First, marinate the chicken breast in lime juice, garlic, salt, pepper, oil, jalapeno pepper, cilantro, red chilies and liquid smoke. After marinated and cooked on both sides on the grill, cut into thin strips. For tomatillo Sauce: Roast the tomatillos and serrano peppers on the grill. Use Mexican stone bowl mortar to mash up the ingredients. Mash all the ingredients, keeping it chunky. Add salt to taste. To assemble Tacos Al Carbon: Fill 1 tortilla with the chicken and tomatillo sauce and roll. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 61427,"Red Eye Chili 2 tablespoons EVOO or vegetable oil 1/3 pound coppa or hot ham deli meat, cut 1/8-inch thick and chopped
2 pounds coarse ground sirloin or ground beef of your choice Kosher salt and coarse black pepper
2 tablespoons chili powder, such as Gebhardt's 1 tablespoon ground coriander, plus some for tortilla chips
1/2 tablespoon ground cumin, plus some for tortilla chips
1 teaspoon ground allspice 1/8 teaspoon ground cinnamon
3 to 4 cloves garlic, finely chopped
1 onion, finely chopped
3 tablespoons tomato paste
2 cups beef stock
1 cup strong black coffee
1 cup cabernet or other dry red wine
One 14-ounce can, red kidney beans, optional
8 corn tortillas
Natural nonstick cooking spray Crumbled queso fresco or shredded sharp white Cheddar Chopped raw yellow onions or red onions
Pickled jalapeno rings or hot banana pepper rings
Instructions: Preheat the oven to 400 degrees F. Heat 1 tablespoon of the oil in large Dutch oven or chili pot over medium-high heat, add the coppa and cook until crisp, 2 to 3 minutes. Remove the coppa with a slotted spoon and reserve for later use. Add the remaining tablespoon oil, a turn of the pot. Pat the ground meat with paper towels to dry. When the oil smokes, add the beef and sprinkle with salt and lots of pepper. Brown to caramelize the sugars in the meat. Then add the coriander, chili powder, cumin, allspice and cinnamon. Stir a minute, then add the garlic and onions, and cook 5 minutes. Add the tomato paste and stir a minute more. Add the beef stock, coffee, wine, ham and beans, if using. Reduce the heat to a simmer. Cook to thicken and combine flavors, 20 to 30 minutes, stirring occasionally. Cool and store for make-ahead meal.
While the chili cooks, make the tortilla strips. Cut the tortillas in half and then into thin strips, 1/8- to 1/4-inch thick. Spray lightly with the nonstick cooking spray, then season with salt, and sprinkle with some coriander and cumin. Arrange on baking sheets in a single layer and bake until crisp. Store wrapped in a foil pouch. To serve, reheat over medium heat and top the hot chili with a few tortilla strips, cheese, onions and hot peppers. ","[Sangiovese, Tempranillo, Garnacha, Zinfandel]" 61428,"Tst 1 chopped onion 2 tomatoes 4 grreen chillies Instructions: Peel off the skin. Boil it. Chilli mix Add all chillies & grind it. ","[Rioja, Tempranillo, Garnacha]" 61429,"Fall Salad 2 tablespoons unsalted butter 2 tablespoons packed light brown sugar 1/2 cup raw pecans 1 small shallot, finely diced 1 teaspoon Dijon mustard 2 teaspoons balsamic vinegar 1/4 cup extra-virgin olive oil 2 teaspoons maple syrup Kosher salt and freshly ground black pepper 1 head endive, separated leaves 2 hearts frisee, hand torn 1 large radicchio, torn leaves 1 red pear, sliced 1/4 cup shaved Parmesan Instructions: To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad. Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper. Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 61430,"Sunny\u2019s Quick Bolognese with Pappardelle Kosher salt and freshly ground black pepper One 16-ounce bag frozen flame-grilled beef and onion patties, thawed (I like Ballpark) 1 cup pizza sauce
1/2 cup chicken stock 1/2 cup heavy cream
Pinch of nutmeg
1 pound fresh pappardelle
Parmesan, for serving Instructions: Bring a large pot of salted water to a boil. Using your hands or a knife, break or cut the beef patties into pea-size pieces. In a large straight-sided skillet, combine the pizza sauce, chicken stock, heavy cream, nutmeg and beef over medium-high heat. Season with just a bit of salt and a few grinds of black pepper. Bring to a simmer and cook until heated through, 2 to 3 minutes. Meanwhile, cook the pasta in the boiling water according to the package directions. Drain, add to the sauce and grate some Parmesan over the top. Stir together until the cheese melts, then serve. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 61431,"Flourless Chocolate Cake 5 ounces semisweet chocolate 1/2 cup coconut oil
1/2 cup cocoa powder
1/3 cup honey
3 large eggs plus 1 large egg white
Instructions: Preheat the oven to 375 degrees F. Melt the chocolate and coconut oil together in a double boiler, then place over an ice bath and stir in the cocoa powder and honey. Whisk in the eggs and egg white, and pour into eight 4-ounce ramekins, filling them halfway. Put the ramekins on a baking sheet and bake until almost set in the middle, 20 to 25 minutes. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 61432,"Barbecue Pork Tenderloin with Collards and Lentils 1 pork tenderloin (about 1 1/4 pounds) Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1/4 cup barbecue sauce 1 small onion, chopped 1 large stalk celery, chopped 3 to 4 sprigs thyme 1 15-ounce can lentils, drained and rinsed 2 cups frozen chopped collard greens, thawed 1/4 cup jarred sliced hot cherry peppers, roughly chopped, plus 2 to 3 tablespoons brine 2 cloves garlic, finely chopped Cornbread, for serving Instructions: Preheat the oven to 450? F. Rub the pork all over with 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 6 to 8 minutes. Transfer to a rimmed baking sheet and brush with about half the barbecue sauce. Roast, brushing with the remaining barbecue sauce twice more, until the pork is cooked through and a thermometer inserted into the center registers 135? F to 140? F, 15 to 20 minutes. Transfer to a cutting board; let rest 5 minutes. Meanwhile, return the skillet to medium-high heat and add the remaining 2 tablespoons olive oil, the onion, celery and thyme; season with salt. Cook, stirring, until softened, 3 to 5 minutes. Add the lentils and collard greens and cook, stirring, until the collards are bright green and heated through, 2 more minutes. Add 1/4 cup water and cook until the skillet is dry. Add the cherry peppers, 2 tablespoons brine and the garlic. Cook until the garlic is softened, 1 to 2 minutes; season with salt and the remaining 1 tablespoon brine, if needed. Divide the lentil mixture among plates. Slice the pork and add to the plates; serve with cornbread. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 61433,"Pineapple-Habanero Salsa 1 1/2 cups chopped fresh pineapple 1/2 cup fresh cilantro 1 orange habanero cl pepper, stemmed and chopped (remove seeds for less heat) 1/2 cup chopped white onion 1 tablespoon fresh lime juice Kosher salt Instructions: Add the pineapple, cilantro, habanero, onion, lime juice, 1/2 teaspoon salt and 1/2 cup water to a blender and puree until smooth.
","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 61434,"Seafood Tacos 1/2 recipe corn tortillas 6 leaves green leaf lettuce, washed and halved 2 pounds cooked lobster or crabmeat, shrimp and salmon (preferable poached) 1 1/2 cups Citrus Cucumber Relish, recipe above 1/2 avocado, peeled, seeded and mashed 1 cup sweet peas, blanched 1/2 bunch red radishes, washed, trimmed and thinly sliced 1/2 bunch cilantro, leaves only, roughly chopped 2 limes, halved 1/4 cup extra-virgin olive oil Instructions: Toast 12 small tortillas. Lay tortillas out on counter. Line each tortilla with a piece of lettuce and spread the fish on top. Cover with 2 tablespoons of cucumber relish, a dab of avocado, a tablespoon of sweet peas, a few slices of radish and a pinch of cilantro. Finish each with a squeeze of lime and a teaspoon of olive oil. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 61435,"Sugar Snap Peas 1 pound sugar snap peas Instructions: String both sides of the sugar snap peas. Snap off the stem tip and gently pull downward. Bring salted water to a boil, add sugar snap peas and parboil for 2 to 3 minutes or until just tender, but still crisp. ","[Chardonnay, Sauvignon Blanc, Riesling]" 61436,"The Best Grilled Asparagus 1 bunch medium asparagus (about 3/4 pound) Juice of 1 lemon (about 1/4 cup) 2 tablespoons olive oil 1 clove garlic, finely grated Kosher salt and freshly ground black pepper 2 tablespoons crumbled feta cheese (about 1 ounce) 1 tablespoon chopped fresh mint leaves Instructions: Prepare a grill for medium heat. Chop the tough, woody ends off the asparagus (about 1 inch) and peel another inch of the stalks. Whisk the lemon juice, olive oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the asparagus and toss until well coated. Put the asparagus on the grill at an angle so the stalks don't fall through the grates. Grill, flipping halfway through cooking, until the asparagus begin to char, the pointy ends start to crisp and the stalks are just tender, 3 to 5 minutes. Remove to a platter and sprinkle with the feta and mint.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 61437,"Raspberry Sauce 1 half-pint package fresh raspberries 1/2 cup granulated sugar 1/4 cup water 1 cup (12 ounces) seedless raspberry jam 1 tablespoon Framboise liqueur Instructions: Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 61438,"Peanut Butter Cream Pie 1 prepared 9-inch graham cracker crust 1/2 cup chopped salted peanuts 1 cup chocolate sauce 1/4 pound chocolate, shaved into curls Fresh mint sprigs 8 ounces cream cheese, at room temperature 3/4 cup confectioners' sugar 1/2 cup crunchy peanut butter 2 tablespoons milk 1/2 cup chopped roasted peanuts 4 cups heavy cream, whipped until thick, in all Instructions: Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61439,"Fried Haddock Po' Boy 1 cup all-purpose flour 1 1/2 teaspoons salt 1/4 teaspoon ground cayenne pepper 1 (12-ounce) bottle medium bodied beer Canola oil 8 (3-ounce) fillets fresh haddock Sea salt and freshly ground black pepper 2 baguettes, cut into a 6 to 8-inch piece per portion and cut in half lengthwise 2 to 4 tablespoons or 2 nubs of butter Tartar Sauce, recipe follows Iceberg lettuce, julienned, for garnish 4 tablespoons Homemade Mayonnaise, recipe follows 1 bunch arugula, chopped 1 large shallot, finely chopped 1 large dill pickle, chopped 1 tablespoon capers, chopped 2 anchovies, minced 2 whole eggs 1 tablespoon Dijon mustard 4 cups canola oil 1/2 cup water Zest of 1 lemon and juice of 1/2 lemon Dash kosher salt Freshly ground black pepper Instructions: Put the flour, salt and cayenne in a bowl, and mix well. Add the beer and stir until just incorporated. Mix no more than is necessary to prevent dissipation of the bubbles. Put at least 3 inches of canola oil in a deep fryer, and bring to 375 degrees F (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) Cut the haddock fillets into 3-inch pieces. Season the fish with sea salt and black pepper. When the oil is at temperature, (if you don't have a thermometer you can test it by dropping a bread crouton in. If it sizzles on hitting the oil, it's ready), dip the haddock pieces in the batter, and let the excess drain by holding it up briefly above the bowl before placing into the pan. Lay the fish into the hot oil slowly to make sure the oil hits all the surface area. Cook about 2 to 3 minutes on one side and flip over for another 2 minutes. You are looking for a golden brown color and crisp exterior. When ready, lift the fillets out with tongs and lay on paper towels, to absorb the excess surface oil. Open out the split baguette and place inside down in a large pan coated with a nub of butter, melted, on medium heat, for about a minute. This will pan grill the inside of the bread making it buttery and toasty. To assemble: Spread Tartar sauce on both sides of the bread, lay on two pieces of fish and add a final little crunch of some finely sliced iceberg lettuce. Place 4 tablespoons of mayonnaise in a bowl and add all the ingredients. Mix together. Mixture should be green, chunky and not too runny. Put the eggs and mustard in a food processor. While running the machine, slowly drizzle in the oil until it gets very thick. Add some water, and then continue with the oil. Shift back and forth between the oil and water. When all is added, add the lemon zest, lemon juice, salt, and pepper, to taste. Set aside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61440,"Night Crawler Noodles 1 pound rice noodles 1 cup frozen green peas 2 tablespoons reduced-sodium soy sauce 2 teaspoons sesame oil 1/2 teaspoon chili paste, or to taste 1 tablespoon peanut butter 1 cup diced roasted red peppers (from water-packed jar) 2 tablespoons chopped fresh cilantro leaves Instructions: Cook rice noodles according to package directions, adding peas for the last 30 seconds of cooking. In a large bowl, whisk together the soy sauce, sesame oil, chili paste (if using) and peanut butter. Add the diced roasted peppers to the bowl and stir to combine. Drain rice noodles and transfer to the bowl. Toss to combine. Sprinkle chopped cilantro on top and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 61441,"Corned Beef and Cabbage 1 (3-pound) corned beef brisket (uncooked), in brine 16 cups cold water 2 bay leaves 2 teaspoons black peppercorns 4 whole allspice berries 2 whole cloves 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges 8 small new potatoes (about 1 1/4 pounds), halved Freshly ground black pepper Serving suggestion: Whole-grain mustard or Horseradish Sauce, recipe follows 2 cups roughly chopped boiled red new potatoes, preferably leftover from Corned Beef and Cabbage 2 cups diced leftover cooked corned beef 1/4 cup corned beef cooking liquid or chicken broth 1/2 medium yellow medium onion, grated 1/2 clove garlic, mashed with a fork 1 tablespoon whole-grain mustard 1/4 teaspoon dried thyme Pinch of nutmeg Freshly ground black pepper 1 tablespoon chopped flat-leaf parsley 1/4 cup plus 1 tablespoon unsalted butter 4 cups cold water 1/2 cup distilled white vinegar 1/2 teaspoon kosher salt 8 fresh large eggs 3/4 cup mayonnaise 3/4 cup sour cream 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid) 1/2 teaspoon grated lemon zest 2 teaspoons kosher salt Freshly ground black pepper Instructions: Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce. For the hash: In large bowl, place 1 cup of the potatoes and mash with a fork. Add the remaining 1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight. Remove the hash mixture from the refrigerator and stir in the parsley. Heat 1/4 cup butter in a large cast-iron skillet over medium-high heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more. To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the heat, raise to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. Set aside covered with foil to keep warm. For the eggs: While the corned beef hash is cooking, combine the water, vinegar and salt in a large skillet and bring to a simmer. Crack the eggs into separate cups. Carefully slide the eggs into the skillet and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to kitchen towel. Lightly dab the eggs with a kitchen towel to remove any excess water. Divide the hash among plates and top with the poached eggs. In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 61442,"Classic Cornbread Dressing 8 tablespoons butter, divided 1 large Vidalia or Spanish onion, chopped (about 1 cup) Kosher salt and freshly cracked black pepper 3/4 cup water 6 cups cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound 1/3 cup fresh sage leaves, about 12, stems removed 2 large eggs, beaten Instructions: Preheat oven to 375 degrees F. In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat. Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 61443,"No-Churn Vanilla Ice Cream One 14-ounce can sweetened condensed milk 2 teaspoons pure vanilla extract or vanilla bean paste Pinch fine salt 2 cups heavy cream, cold Cookies and Cream: 12 chocolate sandwich cookies, crushed Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed Instructions: For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; 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 condensed milk 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 thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 61444,"Waffles with Fresh Strawberry Syrup 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 4 large eggs, separated 2 tablespoons sugar 2 cups whole milk 4 tablespoons (1/2 stick) unsalted butter, melted 1/2 teaspoon vanilla extract Nonstick cooking spray, optional Strawberry Syrup, recipe follows 1 pound fresh strawberries, hulled and diced, or thawed frozen unsweetened strawberries (about 3 cups) 1 cup sugar 3 tablespoons fresh orange juice 1/2 teaspoon finely grated orange zest Instructions: Preheat a waffle iron according to the manufacturer\u2019s instructions. Into a medium bowl, sift the flour, baking powder, and salt. In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix. Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter. Serve immediately with Strawberry Syrup spooned over the top of each waffle. In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes. Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 61445,"Buffalo Grilled Shrimp with Goat Cheese Dipping Sauce 1 tablespoon extra-virgin olive oil 1 tablespoon finely chopped shallot
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 cup heavy cream, room temperature
1/3 teaspoon kosher salt
4 ounces fresh goat cheese, room temperature
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 pound jumbo shrimp, peeled and deveined 1/4 cup hot sauce, such as Frank's, plus 2 tablespoons for serving
2 tablespoons extra-virgin olive oil 1 teaspoon grated lemon zest, from 1 large lemon
4 cloves garlic, smashed and coarsely chopped
1/2 teaspoon salt
Instructions: For the sauce: Heat a small saucepan over medium heat. Add the olive oil and shallots and saute for about two minutes. Add the cumin and smoked paprika and continue to cook, stirring, for one minute more. Add the cream and salt, reduce the heat to low, and simmer for about 5 minutes, until slightly thickened. Whisk in the goat cheese, a little at a time, until fully incorporated and smooth. Remove from the heat and let cool for 5 minutes before stirring in the chives and parsley. For the shrimp: In a medium bowl, toss the shrimp with the 1/4 cup hot sauce and the olive oil, lemon zest and garlic. Cover with plastic wrap and let sit at room temperature for 15 minutes. Preheat a grill or grill pan to medium-high heat. Sprinkle the shrimp with the salt and grill for 2 to 3 minutes per side, or until opaque at the center. Remove to a clean bowl and toss with the remaining 2 tablespoons hot sauce. Serve with the goat cheese dipping sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 61446,"Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce 1 tablespoon minced fresh thyme 1 tablespoon minced fresh rosemary 1 to 2 cloves garlic, minced 2 tablespoons whole-grain mustard 2 tablespoons vegetable oil Kosher salt and freshly ground pepper 1 3-pound boneless pork loin roast 6 ounces (about 3 cups) chanterelle mushrooms, stems trimmed, halved if large 2 tablespoons minced shallots 1/4 cup cognac or other brandy 1 1/2 cups chicken stock 1 tablespoon dijon mustard 1 teaspoon fresh thyme 2 tablespoons heavy cream 1 tablespoon unsalted butter 1 tablespoon minced fresh parsley Kosher salt and freshly ground pepper German Potato Salad, for serving Braised Red Cabbage, for serving 2 large egg yolks 2 tablespoons fresh lemon juice Kosher salt 3/4 cup vegetable oil For the Salad: 2 1/2 -ounce strips slab bacon 1 pound red bliss potatoes 2 tablespoons capers, chopped 2 tablespoons apple cider vinegar 2 tablespoons minced fresh chives Freshly ground pepper 1 ounce slab bacon, diced 1/2 cup julienned red onion (about 1/2 onion) 3 cloves garlic, thinly sliced 6 cups shredded red cabbage (1/2 small head) 1 cup red wine vinegar 1/2 cup fresh orange juice 1 Granny Smith apple, julienned Kosher salt and freshly ground pepper Instructions: Preheat the oven to 425 degrees F. Prepare the pork: Whisk the thyme, rosemary, garlic, mustard and vegetable oil until emulsified. Season with salt and pepper. Rub the pork liberally with the herb-mustard mixture, then place fat-side up on a rack set inside a heavy-bottomed roasting pan. Roast until the pork is caramelized and a thermometer inserted into the center registers 145 degrees F, 55 to 60 minutes. Transfer to a cutting board and let rest 10 minutes. Meanwhile, make the sauce: Pour off all but 2 tablespoons drippings from the roasting pan, then heat on the stove over medium heat. Add the mushrooms and cook until caramelized, 6 to 8 minutes. Add the shallots and cook until translucent, about 2 more minutes. Remove the pan from the heat and add the cognac, then return to the heat and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until almost all of the liquid has evaporated. Whisk in the stock, mustard and thyme. Bring to a boil and cook until reduced by half, 8 to 10 minutes. Add the cream and butter and gently boil until thickened. Add the parsley and salt and pepper to taste. Slice the pork into 12 pieces and drizzle with the sauce. Make the mayonnaise: Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy. Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified. Make the potato salad: Cook the bacon in a skillet until crisp. Transfer to a paper towel-lined plate to cool, then chop into small bits. Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt. Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes. Drain well. Combine the bacon, capers, vinegar and chives in a large bowl. Add 1/4 cup mayonnaise (reserve the rest for another use). Gently fold in the warm potatoes and season with salt and pepper. Cook the bacon in a Dutch oven over medium heat until just crisp. Add the onion and garlic and sweat until translucent, 8 to 10 minutes. Add the cabbage and stir to coat in the rendered bacon fat. Add the vinegar, reduce the heat to low and simmer until the liquid is reduced by three-quarters and the cabbage is tender, about 12 minutes. Add the orange juice and cook until reduced by half, about 5 more minutes. Remove the cabbage from the heat and fold in the apple. Season with salt and pepper. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61447,"Spaghetti alla Carbonara 1 tablespoon salt 1 whole egg 1 egg yolk 1/4 cup grated Parmigiano Reggiano 1/4 cup grated pecorino Romano, plus extra for garnish 1 teaspoon ground black pepper 1/2 cup diced pancetta 1 pound spaghetti Fresh cracked black pepper, for garnish Instructions: Bring a pot of water to a boil to cook the pasta. Add the salt to the water. In a medium mixing bowl, whisk together the egg, egg yolk, Parmesan, pecorino, and pepper and whisk for 3 to 4 minutes or until it is thick and creamy. In a medium saute pan, render the pancetta until crispy. Remove pancetta from pan and place on a paper towel to remove excess fat. Add the pasta to the boiling water and cook until al dente. Strain the pasta, do not rinse, and add the hot pasta to the bowl with the egg mixture. Fold the egg mixture and pasta together for 30 seconds. It is very important that the pasta be very hot when added to the egg mixture, so that the heat of the pasta cooks the eggs. Fold the pancetta into the pasta. Garnish with grated pecorino Romano and extra black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 61448,"Strawberry-Soda Ice Cream 1 14-ounce can sweetened condensed milk 1 1/2 cups half-and-half 3/4 cup red cream soda (such as Big Red) or regular cream soda 1/2 cup whipping cream 1 cup frozen strawberries, thawed and mashed Instructions: Whisk the condensed milk, half-and-half, red cream soda, cream and strawberries in a medium bowl. Churn in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours.
","[Chardonnay, Moscato, Riesling]" 61449,"Buttermilk Mashed Potatoes Kosher salt 1 1/2 pounds boiling potatoes 1/4 cup milk 4 tablespoons (1/2 stick) unsalted butter 1/2 cup buttermilk 1/4 teaspoon freshly ground black pepper Instructions: In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done. As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 61450,"Fish Dog Peanut oil, for frying
2/3 cup self-rising flour
1 teaspoon paprika
1 teaspoon garlic salt
1/2 bottle (about 3/4 cup) IPA beer
1 pound cod, cut into 8 hot dog bun-length strips
Salt 8 hot dog buns (I like a potato bun), split
4 slices yellow American cheese, cut in half
Chipotle Tartar Sauce, recipe follows 1/2 red onion, diced
1 cup mayonnaise
2 tablespoons pickle relish
1 teaspoon honey
1 teaspoon Dijon mustard 1 chipotle in adobo sauce, minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Heat the oil to 350 degrees F in a large 12- or 14-inch cast-iron skillet filled halfway up. Mix the flour, paprika and garlic salt in a bowl. Add the beer and whisk until the mixture reaches the consistency of a thin pancake batter. Rest the batter in the fridge for 15 minutes. Once rested, dunk the fish in the batter, let excess drip off and then gently slide the fish into the oil. Fry until just golden brown, about 3 minutes. Remove the fish to a wire rack set over a sheet tray and season with salt. The sandwich build: Lay a piece of American cheese on each bun, set a piece fish on top, then dollop on an even layer of Chipotle Tartar Sauce and sprinkle with red onion. In a bowl, combine the mayonnaise, relish, honey, mustard, chipotle and a little hit of the adobo sauce. Season with salt and pepper, and then prepare to want to put this sauce on everything. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 61451,"Spicy Texas-Style Chili with Chocolate Stout 4 dried ancho chiles 4 dried guajillo chiles 4 dried pasilla chiles 2 canned chipotle chiles in adobo, plus 2 tablespoons sauce 8 ounces thick-cut bacon (about 6 slices), chopped 1/4 cup vegetable oil 1 4- to 5-pound boneless beef chuck roast, trimmed of excess fat and cut into 1-inch chunks Kosher salt and freshly ground black pepper 2 medium onions, chopped 6 cloves garlic, finely chopped 1 tablespoon unsweetened cocoa powder 1 tablespoon ground cumin 2 teaspoons dried oregano, preferably Mexican 2 teaspoons paprika 1 16-ounce can chocolate stout 3 cups low-sodium beef broth Sour cream, sliced scallions and fresh cilantro, for topping Instructions: Remove the stems and seeds from the dried chiles. Heat a large skillet (preferably cast-iron) over medium-high heat and toast the dried chiles in batches until they just start to darken and become shiny, 10 to 20 seconds per side. Remove to a large bowl. When all of the chiles are toasted, pour boiling water over them to cover. Let stand until soft, 30 minutes. Drain the dried chiles and transfer to a blender along with 1/2 cup of the soaking water (reserve the rest of the soaking water). Add the chipotles and adobo sauce and puree until smooth. Cook the bacon in a large Dutch oven over medium heat until crisp, then drain on paper towels. Pour off the drippings from the pot and discard. Add the vegetable oil to the pot and increase the heat to medium high. Season the beef all over with salt and pepper. Working in batches, add the beef to the pot and cook, turning, until browned, 3 to 4 minutes; remove the beef to a plate as it browns. Reduce the heat to medium low and add the onions to the drippings in the pot. Cook, stirring occasionally, until the onions are almost tender, about 6 minutes. Add the garlic and cook 2 more minutes. Add the cocoa powder, cumin, oregano and paprika and stir to coat the onions, about 1 minute. Increase the heat to high and stir in the cl puree. Cook until slightly thickened, 2 to 3 minutes. Add the stout, bring to a boil and cook until reduced by one-quarter, about 3 minutes. Return the beef and bacon to the pot. Add the beef broth and enough of the reserved cl soaking water or additional water (about 2 cups total) to cover the meat by 1 inch. Partially cover the pot and simmer over low heat, stirring occasionally, until the meat is tender, 31/2 to 4 hours. Skim off any fat from the top of the chili; season with salt and pepper. Serve the chili in bowls and top with sour cream, scallions and cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 61452,"Kielbasa with Apple Caraway Sauerkraut 1 ring kielbasa, about 2 pounds 1 medium onions, chopped 1 tart green apple, cored, pealed and chopped into cubes 1 package sauerkraut 1 tablespoon caraway seeds 1 cup chicken stock Instructions: Preheat oven to 425 degrees. In a large oven-proof skillet over medium heat, saute kielbasa until browned, about 4 minutes on each side. Remove kielbasa to a plate and keep warm. In the same pan, saute the onion and the apple for 1 minute. Drain and rinse the sauerkraut and add it to the apples and onion in the skillet. Add the chicken stock and caraway seeds to the pan and stir. Return the kielbasa to the skillet and cover. Put covered skillet in hot oven and cook for 15 to 20 minutes. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 61453,"Grilled Asparagus with Camembert Crostini 1 lb. fresh asparagus 2 Tbs. olive oil 2 Tbs. Balsamic vinegar, plus more for drizzling 1 Tbs. fresh lemon juice 3 (3/4\ thick) slices of bread from a large, round, crusty loaf 1/2 lb. camembert cheese, cut into thin slices salt and pepper to taste
salt and pepper to taste Instructions: Preheat grill or broiler oven. Snap off woody ends of each asparagus stalk and place asparagus into a large ziptop bag. Add in oil, vinegar and some salt and pepper. Seal bag and shake contents to coat asparagus well. Slice camembert and top bread slices with it.
Place asparagus and cheese bread onto the grill. Grill asparagus about 4 minutes per side and toast bread until crisp and cheese has melted. Transfer bread onto a cutting board and top with five or six asparagus spears. With a large knife, cut bread into three or four smaller pieces and transfer to a serving platter.
Drizzle bread with more balsamic vinegar. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61454,"Pesto 2 cups fresh basil 1 cup fresh Italian parsley 1/2 cup Parmesan or romano cheese, grated 1/2 cup pine nuts, toasted 4 garlic cloves, roughly chopped 1/4 teaspoon salt 1/8 teaspoon red pepper flakes 1/2 cup olive oil 1 tablespoon lemon juice 2 tablespoons water Instructions: Combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Pizza Toppings for Pesto Sauce: Sliced crimini mushrooms Reconstituted sun-dried tomatoes Sliced black olives Shaved Parmesan cheese Suggested Toppings for sauceless pizza: Olive oil Italian herb spice blend Sliced yellow tomatoes Fresh rosemary and parsley Smoked salmon and sh ","[Chardonnay, Vermentino, Gavi, Barbera]" 61455,"Chicken and Waffles on a Stick 12 chicken tenders 1 1/2 cups buttermilk 2 tablespoons fresh minced tarragon 1 tablespoon fresh minced thyme 1 teaspoon cayenne pepper 1 cup all-purpose flour 1 teaspoon garlic powder Salt and pepper 1/2 teaspoon onion powder 3 cups vegetable oil 2 1/4 cups all-purpose flour 1 cup plus 2 tablespoons milk 1/4 cup plus 2 tablespoons vegetable oil 3 teaspoons sugar 3 teaspoons vanilla extract 1 1/4 teaspoons baking powder 1/2 teaspoons baking soda 1/2 teaspoons salt 2 eggs, beaten 1/2 cup (1 stick) butter, melted 1/3 cup maple syrup Instructions: For the chicken: Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dish until thoroughly combined. Cover and refrigerate overnight. Remove the chicken and buttermilk mixture from the refrigerator. Sift the flour, garlic powder, 2 teaspoons salt, 1 teaspoon pepper and onion powder into a separate shallow dish. Preheat the oil in a large cast-iron pan over medium-high heat to about 350 degrees F. Thread each tender onto a skewer. Dredge each skewered tender in the flour mixture, coating completely and shaking off any excess. Dip each back in the buttermilk mixture and again in the flour mixture, gently shaking off any excess. In small batches, gently drop the skewers into the oil and fry, about 5 minutes. Flip and fry until golden brown, an additional 3 to 5 minutes. Drain on paper towels and season with salt and pepper. For the waffle batter: Place the flour, milk, oil, sugar, vanilla extract, baking powder, baking soda, salt and eggs in a large bowl and whisk until no lumps remain. Dip the fried tenders in the batter, coating completely. In batches, gently drop the skewers back into the oil and fry, about 4 minutes. Flip and fry an additional 3 to 4 minutes. Drain on paper towels. Just before serving, brush with a light coating of melted butter and drizzle with maple syrup. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 61456,"So-Good-For-You Salad 1/3 cup slivered almonds 1/3 cup shelled pistachios
1/3 cup sunflower seeds (without shells) 1/3 cup walnuts halves
Pinch of sea salt
2 cups baby spinach
1 bunch Swiss chard, ribs removed and sliced thin (about 3 cups)
1 bunch collard greens, ribs removed and sliced thin (about 3 cups)
1 bundle lacinato kale, ribs removed and sliced thin (about 3 cups)
1/3 cup canned chickpeas, rinsed 1/3 cup canned kidney beans, rinsed 6 ounces crumbled feta cheese
1/2 cup fresh raspberries 1 cup olive oil
1/2 cup raspberry vinegar or red wine vinegar 1 tablespoon honey
1 teaspoon Dijon mustard
Splash of water
Kosher salt and freshly ground black pepper Instructions: For the salad: Add the almonds, pistachios, sunflower seeds and walnuts to a dry skillet and toast over medium heat until they brown slightly, 2 to 3 minutes. Remove the pan from the heat. Sprinkle with sea salt. For the dressing: Add the raspberries to a mason jar. Using the back of a wooden spoon, smash the berries. Add the olive oil, vinegar, honey, Dijon, water and some salt and pepper. Secure the lid and shake. Add the spinach, chard, collard greens and kale to a salad bowl. Toss with 3 to 4 tablespoons of the dressing. Top with the chickpeas, kidney beans and feta and toss before serving. Refrigerate the remaining dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Ros]" 61457,"Tuna Noodle Casserole 2.0 Olive oil, for greasing Butter, for greasing Salt 1 box lasagna noodles 2 cups milk 3 tablespoons butter
1 large white onion, finely chopped
3 tablespoons all-purpose flour 1 cup seafood stock, plus more if needed 1 cup grated Parmesan 2 tablespoons lemon juice 1 teaspoon fresh thyme leaves, minced 1/2 teaspoon salt 1/4 teaspoon ground white pepper Slight pinch nutmeg 6 ounces canned white tuna in spring water, drained 2 cups frozen early peas 2 cups breadcrumbs 1 cup grated Parmesan 4 tablespoons butter 1 small bunch fresh parsley, stems removed Salt and freshly ground pepper 8 ounces canned tuna belly fillets in olive oil, drained Instructions: Preheat the oven to 375 degrees F. Grease a sheet pan with olive oil. Butter 4 to 6 ramekins or a casserole dish. Set aside.
For the noodles: Put a pot of salted water on to boil. Drop in 6 to 8 lasagna noodles, taking care not to break them. Cook to al dente according to package directions. Do not overcook. Remove the noodles to the greased sheet pan one at a time. The olive oil will keep the noodles from sticking. If you are using ramekins or molds, cut the cooked noodles to a size that will fit with a circle cutter. If you are using a casserole dish, you can cut the noodles to the correct size with a knife or kitchen shears.
For the sauce: Put the milk in a saucepan over medium heat and bring just before boiling. Remove from the heat.
In a large skillet or saucepan, sweat the onions in 3 tablespoons of the butter. Do not allow to brown. Add the flour to form a paste. Cook until a pale blonde color, 3 to 4 minutes. Add the scalded but cooled milk to the roux a little at a time, whisking to keep from clumping. Add the seafood stock, whisking it in a little at a time. Cook for 15 to 20 minutes over medium-low heat, stirring almost constantly and scraping the bottom to prevent scorching. Reduce the heat to low. Add the Parmesan. Add more seafood stock if the sauce is too thick, whisking in a little at a time. Remove from the heat. Stir in the lemon juice, thyme, salt, white pepper, nutmeg, canned white tuna and peas.
For the topping: Put the breadcrumbs, 1/2 cup Parmesan, butter, parsley and salt and pepper to taste into the bowl of a food processor and pulse to combine well. To assemble: Layer lasagna style, alternating the noodles, sauce and tuna belly fillets, ending with a bit of the sauce on top. Add the topping, making sure to get the topping all the way to the edges of the container.
Place the ramekins or casserole on a baking sheet. Bake until golden brown on top, about 35 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61458,"Par 3 Potatoes with Grilled Baby Bok Choy 1 liter canola oil, for deep frying 3 large yellow bell peppers, halved and seeds and stems removed 4 heads baby bok choy, rinsed but left as a bunch 8 small (3 to 4 inch diameter) red potatoes, skin on, scrubbed and halved Instructions: Heat the oil in a deep-fryer to 350 degrees F. Heat grill. Grill bell peppers until it begins to char in a few spots. Grill bok choy, turning to grill on all sides until the stalks show signs of caramelization. Deep-fry red potato halves until the cut sides are golden and they are tender inside. Drain potatoes on paper toweling. Cut bell peppers into strips and slice tough stem end off the bok choy. Combine peppers, bok choy and potatoes in a bowl. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61459,"Cauliflower Fried Rice Olive oil, to coat pan 2 large eggs
1 head cauliflower, cut into florets (about 1 pound)
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger (about a 1-inch knob of ginger)
1 cup diced carrot (about 3 medium carrots)
1/4 cup soy sauce 1 cup frozen peas
1 cup bean sprouts (about 3 1/2 ounces)
3 scallions, sliced thin, 1 tablespoon reserved for garnish
1/2 tablespoon sesame oil Instructions: Heat an 8-inch nonstick skillet over medium heat and coat with olive oil. Beat the eggs in a small bowl, then swirl into the pan to form a thin, crepe-like layer. When almost cooked through, 3 to 4 minutes, flip to quickly cook the other side. Cut into thin strips and set aside. Add the cauliflower florets in batches to a food processor and pulse to the size of rice. Reserve. Heat the vegetable oil in a large, high-sided pan over medium-high heat. When the oil shimmers, add the garlic and ginger and stir constantly until fragrant, about 30 seconds. Add the cauliflower rice and carrots and cook, stirring rapidly and continuously, for 2 to 3 minutes, until softened slightly. Add 2 tablespoons water to the bottom of the pan and keep stirring, scraping up anything that sticks. Reduce the heat to medium and cook until the water has evaporated, about 2 minutes. Add 2 tablespoons of the soy sauce and stir in the peas and bean sprouts. Cook, stirring continuously to keep the mixture moving, until all of the liquid has evaporated, 3 to 5 minutes. Add the remaining 2 tablespoons of soy sauce, the egg strips and the scallions; stir to heat the eggs and scallions through. Remove from heat and stir in the sesame oil. Transfer to a serving dish and garnish with the reserved scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61460,"Neapolitan Cupcakes 1 cup granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour 2 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
2 sticks salted butter
8 ounces cream cheese
1 cup granulated sugar
1/2 cup strawberry gelatin
2 large eggs
2 teaspoons pure vanilla extract
2 cups cake flour
1 teaspoons baking powder
1/2 cup milk
1/2 cup sweetened strawberries (purchased frozen, but thawed for recipe)
1 stick salted butter
8 ounces cream cheese
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
4 ounces semisweet chocolate 2 sticks salted butter 2 teaspoons pure vanilla extract
4 cups confectioners' sugar
8 ounces strawberry cream cheese
2 sticks salted butter 4 cups confectioners' sugar
1 teaspoon strawberry extract
8 ounces cream cheese
2 sticks salted butter 4 cups confectioners' sugar
1 teaspoon clear vanilla extract
Instructions: Preheat the oven to 325 degrees F. Line muffin pans with paper liners. For the chocolate cupcakes: In a medium bowl, cream together both sugars and the oil. Beat in the eggs, one at a time, and then stir in the vanilla. Combine flour, cocoa powder, baking soda and salt, add to the creamed mixture and mix well. Stir in the milk until the batter is smooth. Set aside. For the strawberry cupcakes: In a medium bowl, cream together the butter, cream cheese, granulated sugar and gelatin. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the cake flour and baking powder, add to the creamed mixture and mix well. Stir in the milk and strawberries until the batter is smooth. Set aside. For the vanilla cupcakes: In a medium bowl, cream together the butter, cream cheese and granulated sugar. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the flour and baking powder, add to the creamed mixture and mix well. Stir in the milk until the batter is smooth. Set aside Use a miniature cupcake scooper and scoop all three batters into the cupcake liner. First scoop the chocolate batter, second the strawberry batter and third the vanilla batter. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool. For the chocolate frosting: In a small bowl, melt the chocolate in the microwave starting at 30 seconds and stir. Melt in increments of 30 seconds as needed so that you do not burn or overheat the chocolate. In a medium bowl, cream together the butter, melted chocolate and vanilla until mixed well. Then add the confectioners' sugar. For the strawberry frosting: In a medium bowl, cream together the cream cheese and butter. Add the confectioners' sugar and strawberry extract. For the vanilla frosting: In a medium bowl, cream together the cream cheese and butter. Add the confectioners' sugar and vanilla extract. To assemble: After all the cupcakes have cooled, frost each cupcake in the same order you placed the batter (chocolate, strawberry, vanilla). ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 61461,"Portuguese Pineapple Picando Burger 1/3 cup mayonnaise 2 tablespoons fresh orange juice Pinch orange zest 1 tablespoon minced garlic 1/2 pound ground Portuguese chourico or linguica 2 tablespoons olive oil 3 tablespoons Zinfandel 2 tablespoons tomato sauce from a jar 1 1/2 pounds ground sirloin Vegetable oil, for brushing grill rack 4 Portuguese sweet rolls 1 cup cilantro leaves 4 sliced rings fresh pineapple Instructions: To make the orange-garlic aioli: In a small bowl, combine mayonnaise, orange juice, zest and garlic; Refrigerate to chill until ready to use. Prepare an open grill for moderate direct heat cooking. In a small frying pan, saute the ground chourico or linguica in the olive oil, add wine and tomato sauce, remove from pan and let cool. When the chourico is cool, in a large bowl, combine chourico to the ground beef and form 4 patties to fit the rolls. When the fire is ready, brush the grill rack with oil. Grill the patties until done to preference, turning once, 8 to 10 minutes medium rare. During the last few minutes of cooking, place the rolls cut side down, on the outer edges of the grill until lightly toasted. Spread the orange aioli on the cut sides of the rolls. Top the bottom roll with a bed of cilantro leaves, then the burger. Top each burger with a sliced ring of fresh pineapple, then the roll top. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 61462,"Smoked Salmon Lollipop 1/2 teaspoon truffle oil 2 tablespoons butter, softened 2 tablespoons mascarpone cheese, softened Freshly ground black pepper 24 thin breadsticks 4 ounces smoked salmon, finely diced 2 tablespoons finely chopped fresh dill 2 tablespoons grated Parmesan Instructions: In a small bowl mix truffle oil, butter, mascarpone cheese, and ground black pepper. Dip half of breadstick in mixture. Roll in salmon and dill and sprinkle with Parmesan. Lay out on parchment paper and refrigerate for at least 1 hour. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61463,"Chipotle Glazed Barbecue Crudite with Cabrales Blue Cheese Dip 1/2 cup red wine vinegar 2 cloves garlic, finely chopped 2 tablespoons chipotle pepper puree (in adobo) 3/4 cup olive oil 1 tablespoon honey Salt and freshly ground pepper 16 baby carrots, blanched 1 large fennel bulb, peeled and sliced lengthwise 1/2-inch thick 8 pattypan squash 8 baby zucchini, halved lengthwise 16 asparagus spears, trimmed 2 red bell peppers, seeded and quartered 2 yellow bell peppers, seeded and quartered 2 poblanos, seeded and quartered Salt and freshly ground black pepper 2 cups creme fraiche or low fat sour cream 1/2 cup finely crumbled cabrales 2 tablespoons finely chopped cilantro leaves Salt and freshly ground pepper Instructions: Preheat grill medium-high. Whisk together the vinegar, garlic and chipotle puree in a medium bowl. Slowly whisk in the oil and season with honey and salt and pepper to taste. Place the vegetables in a large baking dish and pour the vinaigrette over them. Mix well to coat and season with salt and pepper. Let sit at room temperature for 30 minutes. Grill until the vegetables are just cooked through but still hold their shape. Arrange on a large platter with a bowl of the Cabrales Dip. Mix the creme fraiche and blue cheese together in a medium bowl until combined. Add the cilantro and season with salt and pepper, to taste. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 61464,"Quinoa and Rice Pilaf 1/2 cup quinoa 1/2 cup long grain rice, such as basmati
1 tablespoon unsalted butter
2 cups low-sodium chicken broth or water
Kosher salt
Instructions: Place the quinoa and rice in a fine-mesh strainer and rinse until the water runs clear. Melt the butter in a medium saucepan over medium-high heat until foamy. Add the quinoa and rice and cook, stirring to coat with the butter, then add the broth or water. Increase the heat to high and bring to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid. Cook for 18 minutes, then remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and season to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61465,"Prosecco and Lemon Sorbet Cocktail 1 750-ml bottle chilled prosecco 1 cup chilled vodka 1 pint lemon sorbet Lemon slices, for garnish Instructions: Combine the prosecco and vodka in a pitcher. Place one or two small scoops of lemon sorbet in each of 6 to 8 champagne flutes. Pour the drink over the sorbet. Garnish with lemon slices. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 61466,"Aperol Spritz 1 1/2 ounces Aperol 3 ounces prosecco
3/4 ounce sparkling water or club soda
1 orange slice, for garnish, optional Instructions: Fill a white wine glass halfway with ice. Add the Aperol, prosecco and sparkling water, and stir twice with a spoon. Serve with an orange slice if desired. ","[Prosecco, Asti Spumante]" 61467,"Strawberry Cake Nonstick cooking spray 2 eggs, at room temperature
1 cup plus 1 tablespoon sugar 1/2 cup reduced-fat Greek yogurt
1/4 cup melted butter, cooled slightly
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 pound strawberries, hulled, half sliced and half halved
Honey whipped cream, for serving (see Cook's Note) Instructions: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray; line the bottom with parchment paper. Combine the eggs and 1 cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds. Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar. Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool completely on a wire rack. Serve with honey whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61468,"Witchy Woman 1 cup sugar 3/4 cup water 1/2 cup blueberries 1/2 cup sage leaves 2 ounces distilled nonalcoholic spirits (such as Ritual Zero-Proof Tequila Alternative) 3/4 ounce Lyre\u2019s Orange Sec 1/2 ounce fresh lime juice 4 dashes of orange bitters Merlot salt, for garnish Edible flower, dehydrated lime wheel and/or sage leaf, for garnish Instructions: Make the blueberry-sage syrup: Combine the sugar, water and blueberries in a medium saucepan over medium-high heat. Bring to a simmer, stirring. Muddle the berries well, mashing them in the pan. Add the sage and simmer 2 to 3 minutes. Let cool 10 minutes, then strain through a fine-mesh sieve, pressing on the solids. Refrigerate until cooled, about 1 hour. Make the drink: Combine the spirits, orange sec, lime juice, bitters and 3/4 ounce of the blueberry-sage syrup in a cocktail shaker with ice. Shake well. Strain the drink into a rocks glass (either rim the glass with merlot salt or sprinkle some on top for garnish). Add ice. Garnish with a flower, lime wheel or sage leaf. ","[Merlot, Pinot Noir, Cabernet Sauvignon, Syrah]" 61469,"Chocolate Babka 1/2 recipe danish dough (l pound) 3 tablespoons flour 3 tablespoons sugar 1 tablespoon melted butter (approximately) 3 ounces grated or finely chopped semi-sweet chocolate 1/4 cup sugar 1/4 teaspoon cinnamon 1/2 cup streusel (approximately) 2 tablespoons melted butter (approximately) Instructions: Make streusel: In a small bowl, whisk together the flour and sugar. Drizzle in the melted butter and mix with your fingertips until the mixture lumps into unevenly sized crumbs. Refrigerate until ready to use. Combine the chocolate, sugar and cinnamon. Brush a 8 x 4 x 2 1/2 inch pan, or 5 cup loaf pan with melted butter. Roll the dough into a rectangle measuring 9 x 22 inches and brush off any excess flour. Brush the dough generously with the melted butter, leaving a 1/2 inch along the top edge of the dough. Sprinkle the chocolate mixture evenly over the dough, leaving the top 1/2 inch border free. Reserve 2 tablespoons of the mixture. Sprinkle the streusel over the chocolate, reserving about 3 tablespoons. Brush the 1/2 inch border along the top lightly with water. Beginning at the bottom edge, roll the dough into a log and pinch along the seam to seal it well. Moisten the ends of the log with water and bring them together to form a ring. Pinch the ends to seal. Gently twist the circle of dough twice into a double figure 8 and place in the prepared loaf pan, keeping the joint and seam down. Brush the top with melted butter. Preheat oven to 350 degrees F. Cover the pan with a towel and set in a warm draft free place to proof for about 1 1/4 hours, or until a finger gently pressed into the dough leaves an indentation. It will not quite double, but will increase more than half again in size when fully proofed. Brush the top with more melted butter and sprinkle with the reserved chocolate/sugar and streusel. Bake 45 to 50 minutes, or until the dough in the crevices appears baked. If the top browns too quickly, cover loosely with foil. Cool on a rack, in the pan, for 15 minutes. Slip a knife around the edge to loosen it and turn out onto the rack. Cool before slicing. ","[Pinot Noir, Barbera, Tempranillo, Grenache Blanc]" 61470,"Ode to Mustard Sandwich Board 8 large eggs 5 tablespoons mayonnaise 4 teaspoons Dijon mustard 4 1/2 teaspoons finely chopped fresh dill, plus more for serving 4 1/2 teaspoons minced fresh tarragon, plus more for serving 2 teaspoons finely chopped fresh chives, plus more for serving 1 rib celery, finely diced Freshly cracked black pepper Kosher salt, optional 2 baguettes Dijon mustard 8 ounces French ham, thinly sliced 8 ounces Brie, thinly sliced 1 pear, thinly sliced 1/2 cup caramelized onions Honey, for serving 12 ounces sliced smoked salmon 4 red radishes, thinly sliced 1 heirloom tomato, thinly sliced 1 cucumber, sliced Instructions: For the Dijon herb egg salad: Fill a large stockpot three-quarters full of water. Bring to a boil over high heat, then reduce to a simmer. Use a slotted spoon to gently place the eggs in the water, then simmer for 9 minutes. Prepare an ice bath. Remove the eggs to the ice bath to cool for 10 minutes. Gently peel the eggs while they are still submerged in the ice bath. Discard the shells and rinse the eggs with cold water to ensure no shell remnants are stuck to the outside. In a small bowl, combine the mayonnaise and Dijon mustard. Coarsely chop the hard-boiled eggs to your liking and put them in a large bowl. Add the mayonnaise mixture, dill, tarragon, chives, celery and 2 teaspoons pepper and gently mix to combine. Add a pinch of salt if needed and mix again. Transfer the egg salad to a decorative serving bowl. Mix together additional chopped tarragon, dill and chives in a small bowl. For the sandwich board: Using a serrated knife, cut halfway through one baguette horizontally, leaving one side intact. Lay the baguette flat and cut it into 4 to 6 equal sandwich portions. Slice the remaining baguette diagonally into 1/4-inch-thick slices. Place some Dijon mustard in a small bowl on a large cutting board or platter with a few knives for spreading. On one side of the board, arrange the ham, Brie and pear slices. Put the caramelized onions in a small bowl next to the ham. Place some honey in a small bowl next to the ham and Brie. Stack the baguette sandwich portions nearby. Place the Dijon herb egg salad on the opposite side of the board from the ham and Brie with a serving spoon. Arrange the smoked salmon, radish slices, tomato slices, cucumber slices, mixed herbs and sliced baguette next to the egg salad bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 61471,"Beef Chow Fun 8 ounces flank steak, trimmed and sliced 1/4-inch thick 1 teaspoon meat tenderizer
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon chicken bouillon
1/2 teaspoon ground white pepper
1/2 teaspoon MSG, optional
1/2 tablespoon soy sauce
1 teaspoon potato starch or cornstarch
1 teaspoon sesame oil
2 tablespoons vegetable oil 1 pound rice (washed and soaked overnight with water to cover by 1 inch) 2 tablespoons vegetable oil, plus extra for brushing 1 tablespoon salt
3 1/2 ounces tapioca starch
1 pound potato starch 1 pound cake flour
3 tablespoons peanut oil 1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
1/4 teaspoon MSG, optional
2 teaspoons Chinese cooking wine 1/2 Spanish onion, sliced 1/4-inch thick
8 to 10 ounces mung bean sprouts
3 stalks green onions, cleaned and sliced into 1 1/2-inch pieces
Instructions: For marinade: Add steak and 1/4 cup water to a large mixing bowl. Sprinkle in the meat tenderizer and mix thoroughly. Sprinkle in the baking soda and mix thoroughly. Sprinkle in sugar, chicken bouillon, white pepper and MSG if using and mix thoroughly. Pour in soy sauce and mix thoroughly, then sprinkle in potato starch and mix thoroughly. Pour in sesame oil and vegetable oil and mix thoroughly. Let sit for 15 to 20 minutes. For rice noodles: Heat some water in a large pot and fit it with a steamer rack. Using a grain mill, grind the soaked rice with the soaking water, catching the ground mixture in an extra-large bowl. Add 1/2 cup water in increments if mill stone is not saturated enough with water to get a fine grind. Add oil, salt, tapioca starch, half the potato starch and half the cake flour to the ground rice water. Using a hand blender, blend all ingredients together, being careful not to splatter. Add about 1/2 cup water if the mixture is too thick. Once the mixture is blended and smooth, add the remaining potato starch and cake flour. (If the mixture is too thick, add water slowly in increments of 1/2 cup at a time.) When the mixture sticks to your blender beaters and drips a single trail of liquid back into the bowl, the mixture is ready for cooking. Cover a flat surface with plastic wrap and brush the plastic with oil. Put a 9- to 10-inch round cake pan into the steamer rack and cover. (Have the heat on high to ensure the water is on a constant boil.) When the pan is hot, remove the lid and brush the pan with oil. Ladle in a thin layer of the rice mixture to cover the bottom of the pan. Replace cover and steam, 2 to 3 minutes. Remove pan from the pot and flip the noodle sheet out onto the oiled plastic wrap. Fold noodle sheet into halves or thirds and set aside to cool. Continue with remaining rice noodle mixture. Cut noodles 1/2-inch thick. For chow fung: Heat a medium skillet over medium-high heat; add 1 tablespoon oil. When oil is hot, add rice noodles. Sear each side of noodles to golden brown. Adjust heat as necessary to avoid burning or under-browning the noodles. When noodles are golden brown, turn of heat and remove noodles from skillet. Set aside. Mix together oyster sauce, dark soy sauce, sesame oil, salt, sugar, white pepper, MSG, if using and 1 teaspoon cooking wine in a small bowl. Set aside. Heat a wok (or large skillet) over high heat; add remaining 2 tablespoons peanut oil. When oil is hot, add steak. Separate steak pieces for even cooking. Add remaining teaspoon cooking wine, spreading it over the steak. Turn steak once to cook both sides to medium, about 1 minute for each side. Add Spanish onions, stirring, about 2 minutes. Reduce heat to medium-high. Add seared rice noodles and stir to mix all ingredients together. Add the sauce mixture, spreading to cover as much of the noodles and steak as possible. Toss everything so sauce will coat all ingredients. Add mung bean sprouts and green onions. Toss to mix all ingredients together. Turn off heat, plate and serve. ","[Syrah, Pinot Noir, Tempranillo, Garnacha]" 61472,"Rice Pudding with Coconut Milk Reserved cooked rice from Basil Chicken recips 2 (14-ounce) cans coconut milk, divided 1/3 cup packed brown sugar 1 lime, peeled in strips 1 teaspoon vanilla extract 1 mango, diced 1/4 cup sweetened shredded coconut Instructions: In a medium pot, stir together the rice, 1 1/2 cans coconut milk (reserve remaining coconut milk for Round 2 Recipe Coconut Chicken Soup), sugar, and lime peel. Put the pot over medium heat, bring it to a simmer, and cover. Cook until the pudding becomes very thick, 20 to 25 minutes. While the pudding is cooking, toast the shredded coconut in a dry skillet over medium heat until golden brown. After the pudding has cooled 10 minutes, stir in the vanilla. Serve the rice pudding topped with diced mango and sprinkled with toasted coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61473,"Big Beautiful White Pan Loaves 1/4 cup, (2 ounces) very warm water (105 degrees to 115 degrees) 1 3/4 teaspoons active dry yeast 4 1/2 cups, (20 1/4 ounces) unbleached allpurpose flour 2 1/4 teaspoons Kosher salt 1 1/4 cups plus 2 tablespoons, (11 ounces) cool water (75 degrees Instructions: In a small measuring cup, mix the warm water and yeast with a fork to dissolve the yeast. Let stand for 3 minutes. Mix the flour and salt together in a large mixing bowl. Add the yeast mixture and the cool water. Using your fingers, mix the dough into a sticky mass. When all of the flour is incorporated, move the dough to a lightly floured work surface and knead for 4 minutes. The dough should be sticky and will not look smooth. If the dough feels stiff or dry, knead in additional cool water, a tablespoon at a time. Put the dough in a lightly floured bowl, cover, and let rest for 20 minutes. Return the dough to the lightly floured surface and knead it for 7 to 8 minutes. The dough will go from being sticky to smooth and will become supple but not too firm. Place the dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.) Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle. The short sides should be the top and bottom edges. Fold the top edge down and the bottom edge up, overlapping them slightly, then turn the dough a quarter turn and fold the top down and the bottom up again to form an envelope. Shape the dough into a log shape by rolling the loaf down two to three times and sealing the seam with the heel of your palm. Roll the loaf back and forth on the table to smooth out. Place the loaf seam side down in a lightly oiled 9 by 5inch loaf pan. Gently press down on the loaf to spread it to fill the corners of the pan, and cover it with oiled plastic wrap. Let the loaf rise at 75 degrees to 77 degrees for about 1 to 1 1/4 hours, or until it has doubled and risen about 1-inch above the edge of the pan. Meanwhile preheat oven to 425 degrees. Gently place the loaf pan on the center rack of the oven. Using a plant sprayer, quickly mist the loaf with water 6 to 8 times, then shut the oven door. After 3 minutes, mist the loaf again. Bake for 10 minutes, then reduce the oven temperature to 400 degrees and bake for 30 minutes longer, or until the top is a deep golden brown. Remove the loaf from the panit should come out with ease. The bread should sound slightly hollow when tapped on the bottom, and the sides of the loaf should be brown. Immediately place the loaf from the pan on a wire rack to cool. Serve slightly warm, with butter and lots of homemade jam ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61474,"Pomegranate Gelatin 2 cups pomegranate juice, not from concentrate 2 envelopes unflavored gelatin 2 tablespoons sugar 1/2 cup pomegranate seeds Instructions: Place 1/2 cup of the pomegranate juice into a medium mixing bowl and sprinkle the gelatin on top. Set aside. Place the remaining juice and the sugar into a small saucepan and place over high heat. Bring just to a boil. Remove from the heat and add to the juice and gelatin mixture, stirring to combine. Place the bowl into the refrigerator and chill, just until the mixture begins to set up, approximately 30 to 40 minutes. Remove from the refrigerator and stir in the seeds. Place into a 2 cup mold of your choice or 4 1/2 cup individual molds and chill until set. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 61475,"Gemelli Pasta with Fennel Juice, Broccoli and Oven-Dried Tomatoes 7 medium Roma tomatoes 1 1/2 teaspoons sugar 1 tablespoon salt 1 1/2 cups peeled garlic cloves 1/2 cup extra-virgin olive oil 5 heads fennel 1 pound dry gemelli pasta 8 garlic cloves, peeled and slivered 2 cups broccoli rabe, blanched and coarsely chopped 2 tablespoons dry or 4 tablespoons fresh oregano, chopped 1/4 teaspoon crushed red pepper Shaved Parmesan cheese Instructions: Pre-heat oven to 200 degrees F. Slice tops of Romas off and then cut in half lengthwise. Mix in a bowl with sugar and salt. Place on a sheet pan cut-side up and bake for 2 1/2 hours. Turn oven off and leave tomatoes inside overnight. The next day turn the oven on to 200 degrees F. and slow roast the tomatoes for 5 to 7 more hours, depending on size. The tomatoes should be shriveled, but not at all crispy. Remove from oven, let cool, and then cut into julienne strips. Pre-heat oven to 300 degrees F. Place whole garlic cloves and 1/4 cup olive oil in an aluminum foil packet and bake for 2 1/2 hours. Cloves should be very soft. Place cloves in blender or food processor and puree to a smooth paste, scraping down sides occasionally. Julienne one large head of fennel, toss with 1 tablespoon oil, a pinch of salt and freshly ground pepper, and roast in oven for 2 hours. Dice remaining fennel, put in a saucepan, just cover with water, and simmer until very soft. Puree in a blender. Allow to cool slightly and squeeze liquids out through a cheesecloth, reserving liquid. Discard solids. Cook pasta in 2 quarts rapidly boiling salted water, drain and set aside. Heat remaining oil in a skillet, add slivered garlic and stir until golden brown. Add broccoli rabe, saute to warm it, add crushed red pepper and oregano (if using dry). Add fennel juice and reduce by half. Add roasted fennel, oven-dried tomatoes, garlic puree, and oregano (if using fresh). Stir in pasta. Serve in shallow bowls and garnish with shaved Parmesan cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 61476,"Sweet Banana Tostones with Caribbean Lobster and Hearts of Palm Salad 1 onion, peeled and quartered 1 bay leaf 8 whole peppercorns 1/4 cup kosher salt 2 (1 1/4 pound) Caribbean (spiny) lobsters 1 mango, peeled and chopped 1 Scotch bonnet pepper, seeded and chopped 2 scallions, green parts only 1/2 bunch fresh cilantro leaves 1 cup unsweetened coconut milk 1/4 cup extra virgin olive oil 2 limes, juiced Kosher salt and freshly ground black pepper Vegetable oil, for frying 2 green plantains 1 can hearts of palm, rinsed and drained 1/2 red onion, sliced thin Kosher salt and freshly ground black pepper 1/4 cup cilantro leaves, for garnish Lime wedges, for garnish Instructions: In a large pot filled with water, add onion, bay leaf, peppercorns, and salt. Bring to a boil and cook the lobsters, and cook about 8 minutes. Remove the lobsters from the pot and allow them to cool. Make the dressing: Put all the ingredients into a blender and puree until smooth. Taste and adjust seasoning with salt and pepper. Pour 2 inches of vegetable oil into a deep pot and heat it to 375 degrees F. Peel the plantains and slice them into 1/4-inch thick slices on the diagonal. Fry the plantains in batches until they are crispy, about 5 minutes. Drain on paper towels and season them with salt. Remove the meat from the tails and slice into 1/4-inch slices. Slice hearts of palm into 1/4-inch disks. In a bowl, combine lobster meat, hearts of palm, and onion; add some of the dressing and toss gently to combine; taste and adjust seasoning. Place several plantain slices on a plate and generously pile on the salad. Garnish with cilantro leaves and lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 61477,"Momma Pat's Goodie Bars Nonstick cooking spray, for the pan 2 cups crushed graham crackers (about 12 sheets)
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon kosher salt
1 cup dark chocolate chips
1/2 cup butterscotch chips
1/2 cup white chocolate chips
1 cup chopped pecans
1 cup shredded sweetened coconut flakes
One 14-ounce can sweetened condensed milk
Instructions: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray and set aside. Stir together the graham cracker crumbs, melted butter and salt in a medium bowl until thoroughly combined. Press the crust mixture into the bottom of the prepared pan in an even layer. Sprinkle the dark chocolate chips, butterscotch chips, white chocolate chips, pecans and coconut over the crust. Pour the condensed milk evenly over the top, and spread with a spatula to make sure everything is even. Bake until the edges are golden brown and the middle is set, 25 to 30 minutes. Let cool completely before slicing. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 61478,"Caramelized Onion, Mushroom and Goat Cheese Tart 1 large sweet onion 16 medium shiitake mushrooms (about 1 pound) 1 tablespoon plus 1 teaspoon olive oil, divided Salt Freshly ground black pepper 1 (4-ounce) package puff pastry, defrosted according to package directions (recommended: Dufour) 3 eggs, divided 8 ounces goat cheese, divided 2 teaspoons chopped fresh thyme leaves Instructions: Preheat oven to 400 degrees F. Using a mandolin or super-sharp knife, cut onion into paper thin slices. Clean and slice the mushrooms. Heat 1 tablespoon oil in a skillet over medium heat; add onion and saute until caramelized. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat. Add mushrooms and saute until they release all their liquid and most of it boils away, should take about 5 minutes. Combine caramelized onions with mushrooms and saute together briefly; season with salt and pepper. Remove the pan from heat. Unfold puff pastry onto a floured surface; cut in half lengthwise to form 2 long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet. Trim edges by 1/4-inch strips all around; set strips aside. Break 1 egg into a small bowl; beat slightly. Brush edges of pastry with some of the egg. Use trimmed strips to make a raised border on each. Brush entire surface with remaining beaten egg. Prick the interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside. Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread the mixture onto pastry. Return to oven and bake just until set, about 4 minutes. Add the thyme to the mushroom mixture. Remove cookie sheet from oven and spread with thyme-mushroom mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61479,"Meatball Curry 1 pound ground beef 1 green serrano cl, minced 2 teaspoons minced fresh ginger 2 tablespoons minced fresh cilantro Kosher salt 3 tablespoons coconut oil or canola oil 1/2 teaspoon brown or black mustard seeds 4 shallots, thinly sliced (about 1 cup) 5 cloves garlic, minced 1 (1-inch piece) ginger, peeled and minced 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 2 medium tomatoes, finely diced 1 (14-ounce can) full-fat coconut milk Kosher salt 2 tablespoons minced fresh cilantro 2 teaspoons lime juice (about half a lime) Serving suggestions: Rice, Indian bread, such as naan or chapatti or spaghetti. Instructions: For the meatballs: In a large bowl, mix the ground beef, cl, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you. When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes. Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes. To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti! ","[Syrah, Tempranillo, Barbera, Grenache Blanc]

" 61480,"Pasta with Zucchini, Bacon and Parmesan 1 pound penne rigate pasta 4 ounces bacon, sliced into 1/2-inch pieces 2 pounds zucchini, (about 2 large), diced 1/2 to 1 cup reserved pasta water 3/4 cup very loosely packed, finely grated Parmigiano-Reggiano Coarse salt and cracked black pepper Instructions: Cook the pasta in boiling, salted water to al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and set aside. In a large saute pan, add the bacon and cook until the fat is rendered and the bacon is crispy. Add the zucchini and cook until it starts to soften. Place the cooked pasta over low heat. Add the reserved pasta water, cooked bacon, zucchini and the grated cheese. Toss to combine. Season with salt and pepper. Taste and adjust seasonings. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 61481,"Chamomile French Toast 1 1/2 cups heavy cream 4 chamomile tea bags
1 teaspoon lemon zest plus 1 tablespoon lemon juice
1/3 cup plus 1 tablespoon honey 1 1/2 cups milk
2 teaspoons vanilla extract
8 large eggs
Kosher salt 8 thick (1-inch) slices brioche
4 tablespoons butter
1/2 cup mascarpone cheese 2 cups fresh berries (any in season)
Instructions: Preheat the oven to 300 degrees F. In a small pot, combine the heavy cream and tea bags. Bring to a simmer, then take off the heat immediately. Let sit and cool, then remove the tea bags. In a small bowl, combine the lemon zest and juice and 1/3 cup of the honey and whisk. Set aside. In a medium bowl, combine the chamomile cream, milk, vanilla, eggs, remaining 1 tablespoon honey and a pinch of salt. Whisk until completely combined. Heat a nonstick pan over medium heat. Add 1 tablespoon of the butter and let melt. Put 2 slices of bread into the cream mixture and let it soak through. Put the soaked bread in the pan and cook until golden brown on both sides, 2 to 3 minutes on each side. Transfer to a baking sheet and hold in the oven. Add another tablespoon of butter to the pan, soak 2 more slices of bread in the cream mixture and cook. Repeat with the remaining butter, bread and cream mixture. Top the French toast with a dollop of mascarpone, some fresh berries and a drizzle of the lemon honey. ","[Burgundy, Riesling, Moscato, Prosecco]

" 61482,"Bourbon Smash 3/4 ounce simple syrup 8 fresh mint leaves, plus 1 sprig, for garnish
3 lemon wedges
2 ounces bourbon
Instructions: Put the simple syrup, mint leaves and lemon wedges into a cocktail shaker and muddle them until the lemons are broken down. Add the bourbon and fill the shaker with ice; using a long cocktail spoon, stir vigorously until very cold. Fill a rocks glass with ice and use a fine strainer to strain the drink into the glass. Put the mint sprig in the palm of one hand and gently smack it with the fingers of your other hand (this releases the oils and fragrance). Garnish the drink with the sprig and serve. ","[Bourbon, Whiskey, Rum]" 61483,"Roast Pork Shoulder Sandwiches with Fennel Slaw 3 1/2 to 4-pound boneless pork shoulder Coarse black pepper Sea salt 1 bulb garlic, chopped 5 to 6 sprigs fresh rosemary, stripped and finely chopped 2 tablespoons fennel seeds EVOO, for liberal drizzling, plus about 1/4 cup 4 medium onions, cut into thin wedges 1 cup dry white wine 1 round tablespoon superfine sugar 1/2 lemon, juiced 2 tablespoons white balsamic or white wine vinegar 8 ounces cabbage, very thinly sliced or sliced on a mandoline 1 bulb fennel, very thinly sliced or sliced on a mandolin, plus a handful of fronds 4 ciabatta or other crusty sandwich/sub rolls (wrap in plastic if you are not serving that day, then crisp in oven to use) Instructions: Preheat the oven to 375 degrees F. Have the butcher butterfly the meat for you or take a very sharp knife and split the shoulder open and across the meat, opening the shoulder like a book, 1 to 1 1/2 inches thick. Heavily sprinkle the meat with lots of pepper and sea salt, garlic, rosemary and fennel seeds. Roll the meat up and tie with twine. Slather with EVOO and sprinkle with salt and pepper. Dress the onions with EVOO, salt and pepper and scatter across a baking pan. Set the meat on top and roast 1 hour. Douse the pan with the wine and return to the oven. Roast another 1 to 1 1/2 hours to 145 to 150 degrees F internal temperature. Let stand 15 minutes, and then slice and serve. Or, cool to room temp, cover and store. To serve after storing, slice 1-inch thick pieces and reheat in shallow pan of warm chicken stock to heat through. While the meat cooks, combine the sugar, lemon juice, vinegar, salt and pepper and about 1/4 cup EVOO. Toss the cabbage and fennel and fronds in the dressing. To serve, slice the meat, pile on rolls with warm onions and cold fennel slaw on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 61484,"Fried Butterfish 8 to 10 medium sized butterfish Bacon drippings, lard, or vegetable oil for frying 1/4 cup cornmeal 1/2 cup flour Salt and freshly ground black pepper, to taste Instructions: Have the fishmonger scale and remove the heads from the fish. Wash and clean the fish and pat them dry with paper towels. Preheat 2 inches of oil for frying to 375 degrees in a deep, heavy skillet. While the oil is heating, mix the cornmeal, flour, salt, and pepper and coat both sides of the fish with the mixture. Place the butterfish in the hot oil and fry for 5 to 8 minutes, turning occasionally so that both sides are well browned. Drain them on paper towels and serve hot. They are as good for breakfast accompanied by grits and biscuits as they are for dinner with smothered cabbage or collard greens and cornbread. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 61485,"Hot Apple Cider Toddy 3 cups apple cider 1 stick (8 tablespoons) butter, softened 1/4 cup light brown sugar, packed 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon ground cloves 8 graham crackers 1 teaspoon pumpkin pie spice 2 teaspoons rum extract 2 cups non-dairy whipped topping 4 whole cinnamon sticks 4 shots bourbon whiskey Instructions: Heat the apple cider in a nonreactive saucepan. In a bowl, combine the softened butter, brown sugar, nutmeg, cinnamon, and cloves. Whip until the butter becomes creamy and the ingredients are incorporated. Place the graham crackers and pumpkin pie spice in a plastic baggie and crush with a rolling pin. Combine the rum extract with the non-dairy whipped topping. In a footed coffee glass, place a single cinnamon stick and a slice of spiced butter. Pour 1 shot whiskey into the glass. Ladle the hot cider to fill the glass. Garnish with a dollop of rum-flavored topping and a sprinkle of graham cracker crumb mixture. Serve warm. ","[Chardonnay, Riesling, Moscato, Merlot]" 61486,"Pecan Pie 1 cup all-purpose flour 1/2 teaspoon salt 7 tablespoons cold unsalted butter 1/4 cup ice water 3 eggs 1 cup granulated white sugar 1 cup dark corn syrup 2 tablespoons melted unsalted butter 1 1/2 teaspoons pure vanilla extract 1/8 teaspoon salt 1/2 cup darkly roasted pecans, ground 1 cup medium pecan pieces Instructions: For the dough:
Preheat the oven to 350 degrees. Sift the flour and salt into a mixing bowl. Using the large holes of a hand grater, grate the butter into the mixing bowl with the flour mixture. Lightly blend the butter and flour mixture with your fingertips until the texture is like coarse cornmeal. Be careful not to overwork the dough. Add the ice water and blend until thoroughly incorporated. Form the dough into a ball and place it on a floured cutting board. Roll out the dough, adding flour as necessary, to 1/8-inch thick. Place an 8 1/2-inch pie pan face down on the dough and cut the dough to fit the pan, leaving a border of about 1-inch. Line the pie pan with the dough, trim the edges, and refrigerate until ready to use. For the filling:
In an electric mixer with the wire whisk attachment, add the eggs and beat on high speed until frothy, about 1 minute. Add the sugar, corn syrup, butter, vanilla, salt, and ground roasted pecans. Beat on medium speed until well blended. Stir in the pecan pieces. Pour the filling into the pie shell. Bake in a preheated 350 degree oven for 40 minutes. Reduce the heat to 325 degrees and bake until the filling is browned on top and the crust is light golden brown, 35 to 40 minutes. Remove from the oven and cool at room temperature for 1 hour before serving. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 61487,"Salmon and Avocado Terrine 1 1/4 pounds salmon fillet, cut into 1/2-inch cubes 1 teaspoon salt 1 teaspoon freshly ground black pepper 3 cups fish stock or clam juice 1 tablespoon unsalted butter 3 shallots, thinly sliced 1/2 cup thinly sliced mushrooms 1 cup brandy 2 tablespoons unflavored gelatin 2 dashes of Tabasco 1 1/2 cups cold heavy cream 4 ounces thinly sliced smoked salmon, cut into 5 by 1 1/2inch strips across the grain 1 ripe avocado, peeled, pitted, and thinly sliced Instructions: To make the mousse, preheat the oven to 350 degrees. Place the fresh salmon in a single layer in a medium ovenproof skillet and sprinkle with salt and pepper. Bring the fish stock to a boil and pour it over the salmon. Over medium high heat, bring the stock to a simmer. Place a buttered sheet of parchment paper over the skillet and transfer it to the oven. Cook for 2 minutes, until the salmon is not quite done. Strain, reserving the salmon and stock in separate bowls. In a medium saucepan, heat the butter over medium low heat. Add the shallots and the mushrooms and cook for about 3 minutes, or until almost tender. Add the brandy and flame it with a match, standing well away from the pan. Cook over high heat until reduced by half, then add the reserved stock and again reduce by half. Remove from the heat and sprinkle the gelatin over the top. Stir until the gelatin has dissolved, then strain into a food processor and discard the solids. Add the cooked salmon and the Tabasco to the food processor and puree the mixture until smooth. Whip the cream to soft peaks and reserve in the refrigerator. Transfer the salmon mixture to a metal bowl set inside a larger bowl filled with ice water. Stir until the mixture has cooled to room temperature, but not colder. Stir in 1/4 of the whipped cream to loosen the mixture, then fold in the remaining whipped cream gently. Stop folding as soon as the last trace of white disappears. Pour 1/2 of the mixture into a 10 by 5 by 3inch glass loaf pan and, using half of the smoked salmon, gently lay a layer of smoked salmon over the top, laying the strips crosswise. Fit the avocado slices together into an even layer, taking care not to press down too hard or the mousse underneath will shift. Lay the remaining smoked salmon over the top of the avocado and then scoop the remaining salmon mousse into the pan. Spread the mousse into an even layer and cover with plastic wrap. Chill for at least 6 hours and up to 2 days before serving. To serve, run a thin knife along the inside edge of the pan. Dip the bottom of the pan in hot water for a few seconds and invert onto a rectangular serving platter. Cut the mousse into 3/4inch slices with a very sharp knife transfer carefully to serving plates. Pass the watercress mayonnaise on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 61488,"Queso Fundido with Chorizo Vegetable oil, for oiling the baking dish 6 ounces chorizo or spicy Italian sausage, casings removed 1/4 cup chopped onion 1 large clove garlic, minced 2 cups grated Oaxaca or mozzarella cheese 6 flour tortillas or soft tacos, warmed Instructions: Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos. ","[Rioja, Tempranillo, Garnacha, Barbera]" 61489,"Ultimate Chocolate Peanut Butter Torte 1 cup butter, melted, plus more for pan 1 cup unsweetened cocoa 2 cups sugar 4 eggs 4 teaspoons vanilla extract 1 cup all-purpose flour 1/2 teaspoon salt 1 cup chopped peanut butter cups, about 8 pieces (recommended: Reese's) 1/4 cup peanut butter, plus 2 tablespoons, heated in microwave at 10 second intervals for easy spreading 1/4 cup confectioners' sugar 1/2 cup warm water, plus more as needed 1/2 cup chocolate chips Instructions: Preheat the oven to 350 F. Butter 2 (8-inch) circular pans and line with parchment paper. In a medium bowl combine the 1 cup melted butter and cocoa and stir until the cocoa is dissolved. Add the sugar, 1/4 cup at a time, and mix well. Add the eggs, 1 at a time, and mix until incorporated. Stir in the vanilla, flour and salt and combine until the flour is no longer visible. Fold in the chopped peanut butter cups and divide the mixture between the pans. Bake for approximately 25 minutes, then remove from the oven and set aside to cool. Run a knife around the edge of each pan and turn out onto a work surface. Put 1 cake layer on a cake plate or a round platter. Spread the 1/4 cup of peanut butter over the first layer and top with the second layer. In a bowl, combine the remaining 2 tablespoons of peanut butter, the confectioners' sugar and water until a glaze forms. Add more water, if needed, to achieve desired glaze consistency. Pour the glaze on top of the torte, spreading it out with a small knife allowing it to drip over the sides. Melt the chocolate chips in a double boiler and drizzle over the glaze. Cut into slices and serve. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]

" 61490,"Haricots Frites 1 1/4 pounds, 4 large handfuls, haricots verts - thin green beans, trimmed 2 tablespoons light in color oil, such as vegetable oil or peanut oil 2 tablespoons sesame seeds Salt Instructions: Bring 2 inches water to a boil in a large skillet. Salt water once it comes to a boil. Blanch haricots verts in boiling water 2 minutes, drain and cool. Pat beans dry on paper towels. Dry skillet as well and return to heat. Heat pan over high flame and add oil to coat the bottom of pan. Add beans to hot oil and stir fry using tongs to move and toss the beans until they are charred and very hot, 3 to 4 minutes. Sprinkle beans with sesame seeds and cook 30 seconds more, to both toast the seeds and distribute them. Pile fried beans onto a serving plate and sprinkle with salt, to your taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61491,"Chicken Paprikash Kosher salt 6 slices bacon, diced 1 medium onion, chopped 1 green bell pepper, chopped 1/4 cup all-purpose flour 2 tablespoons paprika 1/2 teaspoon dried marjoram 1 1/2 pounds skinless, boneless chicken thighs, cut in half 2 cups low-sodium chicken broth 8 ounces egg noodles 1/2 cup sour cream 2 tablespoons chopped fresh parsley Instructions: Bring a pot of salted water to a boil. Meanwhile, cook the bacon in a separate pot over medium heat, 2 minutes. Add the onion and bell pepper and cook 3 more minutes. Combine the flour, paprika, marjoram and 1 teaspoon salt in a large bowl; add the chicken and toss to coat. Push the bacon and vegetables to one side of the pot and increase the heat to medium high. Add the chicken and any remaining flour mixture to the other side and cook, turning, until browned, about 6 minutes. Stir together the chicken, bacon and vegetables and cook 2 more minutes. Add the chicken broth and bring to a boil. Stir, then reduce the heat to medium low. Cover and simmer until the chicken is almost cooked through, about 10 more minutes. Meanwhile, add the noodles to the boiling water and cook as the label directs; drain. Uncover the pot with the chicken, increase the heat to high and cook 2 minutes. Reduce the heat to low, stir in the sour cream and parsley and cook 2 more minutes. Season with salt. Serve over the noodles. Photograph by Antonis Achilleos ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Barbera]" 61492,"Homemade Pappardelle 3 1/2 cups all-purpose flour, plus more for rolling 3/4 teaspoon salt 4 farm fresh eggs, lightly beaten 1 teaspoon extra-virgin olive oil Semolina flour, for dusting Instructions: Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated. Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.
Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.
Gather the strands together in your hands and shake loosely so they don't stick together. Toss with some semolina flour. Divide into portions on a sheet tray.
Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 61493,"Grilled Fruit and Vegetable Kabobs 2 large red bell peppers, cut into 2-inch pieces 1 large pineapple, peeled and cut into 2-inch pieces
1 large red onion, cut into 2-inch pieces
Olive oil, for drizzling 1 tablespoon olive oil 1 tablespoon honey
1 teaspoon cumin
Juice of 1 lime
1/2 bunch fresh cilantro chopped Instructions: Heat a grill pan over medium-high heat. For the kabobs: Thread 1 piece of red pepper, 1 piece of pineapple and 1 piece of red onion on a metal skewer. Repeat the process until you reach the end of the skewer. Continue with the remaining fruit, vegetables and skewers. Drizzle the grill pan with olive oil and grill the kabobs until all sides have char marks, 3 minutes on each side, 12 minutes total. For the honey-lime vinaigrette: Add the olive oil, honey, cumin, lime juice and cilantro to a small bowl and mix until combined. Drizzle the vinaigrette over the grilled kabobs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61494,"Mini-Venison Burgers 1/2 pound ground venison 1/2 pound ground pork Salt and freshly ground black pepper 1 cup chopped white mushrooms (about 3 ounces of mushrooms) 1 cup chopped apples (about 2 apples) 2 ounces blue cheese (or your choice of cheese) 16 mini-potato rolls (the dinner-roll size) Instructions: Heat grill. Mix venison, pork, salt, pepper, mushrooms and apples, and form into 16 small patties. Grill to medium doneness and crumble blue cheese on top. Serve on potato rolls. ","[Cabernet Sauvignon, Malbec, Pinot Noir, Barolo]" 61495,"Salami Misti 1 loaf Tuscan bread, cut into 1/2 inch thick slices 10 slices thinly sliced prosciutto 10 slices thinly sliced bresaola 10 slice thinly sliced soppressata 1/2 pound testa 20 slices salami Assorted pickled vegetables (onions, pepperoncini) 1/4 cups marinated mushrooms 1/2 cup assorted marinated olives Extra virgin olive oil 2 large cloves garlic Instructions: Preheat oven 450 degrees F. Bake toasts in oven until golden brown. While toast is cooking, arrange proscuitto, bresaola, sopressata, testa, pickled onions, pepperoncini, and olives on a platter. Remove toast from oven and brush with olive oil. Rub tops of toast with garlic. Arrange toasts on platter and serve. ","[Barolo, Barbaresco, Chianti Classico, Valpolicella]" 61496,"Pasta with Anchovies: Pasta con le Alice 1 pound dry bucatoni 2 heads fennel, thinly sliced 2 medium sweet white onions, thinly sliced 3 tablespoons olive oil 15 large anchovy fillets (in oil), 4 finely chopped 1 tablespoon saffron threads, soaked in 2 tablespoons warm water 2 tablespoons currants 2 tablespoons pine nuts 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup chopped parsley and mint Instructions: In a large pot of boiling, salted water, cook the bucatoni. Separately, in a large saute pan, sweat the fennel and onions in 2 tablespoons of olive oil, cover and cook until almost translucent. When the pasta is almost ready (2 minutes from being cooked), mix in the chopped anchovies to the onion mixture. Cook until fish is warm, about 2 minutes. Remove from heat and stir in the saffron, currants, pine nuts, sugar, and salt and pepper. Add the remaining anchovies and garnish with chopped parsley and mint. Strain the pasta and stir in remaining 1 teaspoon olive oil. Stir in fennel-anchovy mixture. Season with salt and pepper. ","[Vermentino, Grner Veltliner, Verdejo, Gavi]" 61497,"Slow-Cooked Scrambled Eggs with Caviar 4 extra-large eggs Splash half-and-half Pinch kosher salt Pinch freshly ground black pepper 2 tablespoons (1/4 stick) unsalted butter, divided 2 slices toasted brioche 2 teaspoons malossol caviar, osetra or sevruga Instructions: Whisk the eggs in a bowl with the half-and-half, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over medium heat, stirring constantly, until the desired doneness. Off the heat, add 1 more tablespoon of butter and stir until it's melted. Check for seasonings. Serve hot on a slice of toasted brioche with 1 teaspoon of caviar per person. ","[Champagne, Brut Ros, Prosecco, Cava]" 61498,"Garlic-Ranch Party Mix Nonstick cooking spray, for the baking sheet 6 tablespoons buttermilk powder
4 teaspoons garlic powder
4 teaspoons onion powder
1 tablespoon dried chives
2 teaspoons dried dill
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper
8 tablespoons (1 stick) salted butter, melted 1 tablespoon light brown sugar
1 tablespoon Dijon mustard
1 cup corn cereal squares 1 cup rice cereal squares 1 cup wheat cereal squares 1 cup thin pretzel sticks
1 cup salted and roasted mixed nuts
1 cup pita chips
1 cup bite-sized cheese square crackers
10 cups store-bought popped popcorn
Instructions: Preheat the oven to 250 degrees F. Spray a baking sheet with nonstick spray. To make the spice mix, whisk together the buttermilk powder, garlic powder, onion powder, dried chives, dried dill, dried parsley, dried oregano, dried basil, paprika, salt and pepper in a small bowl. Set aside. In a separate bowl, mix the butter, sugar and mustard until combined. Set aside. Add the cereal squares, pretzel sticks, nuts, pita chips and cheese squares to a large bowl. Add all but 2 tablespoons of the melted butter mixture and toss to coat evenly. Sprinkle with all but 1 tablespoon of the spice mix and toss to combine. Spread the coated cereal mix onto the prepared baking sheet. Bake, stirring every 10 to 15 minutes, until toasty and crispy, about 50 minutes. When the mixture comes out of the oven, pour the popcorn into a large bowl and toss with the remaining butter mixture and seasoning mixture. Add the toasted cereal mix and mix thoroughly. Serve immediately or store in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61499,"Roman-Style Gnocchi 2 tablespoons olive oil 2 cloves garlic, thinly sliced 4 1/2 cups whole milk 1 teaspoon salt 2 cups semolina flour 1 stick butter (8 tablespoons), melted 1 egg yolk 1 1/2 cups grated Parmesan Instructions: Line a cookie sheet with aluminum foil and set aside. Heat the olive oil in a deep saucepan over medium heat. Once the oil is warm (not hot), add the garlic. When the garlic begins to get golden around the edges, about 2 minutes, stir in all of the milk and the salt. Bring the milk to a gentle simmer, stirring often to avoid a skin forming on the surface of the milk and to avoid scorching on the bottom. When the milk begins to lightly simmer, gradually stir in the semolina flour. Keep stirring and folding the mixture for about 3 minutes, until it begins to pull away from the sides of the saucepan. Add the melted butter and keep folding until all of the butter is incorporated into the semolina. When all of the butter has been absorbed, turn off the heat. Even out the surface of the semolina mixture with a flat, spatula and immediately add the egg yolk and the cheese, working quickly to spread the yolk over the entire surface of the semolina and then folding the yolk into the semolina. This must be done very quickly as you want to fold the mixture in on itself before the yolk has a chance to begin cooking. Once the yolk has been incorporated, add the Parmesan and continue alternating between stirring and folding the mixture until everything is blended together in a nice, dough-like mass. Turn mixture out onto the prepared cookie sheet and flatten the \dough\ with the same spatula you used before, until it's about 3/8-inch thick (you can go to a 1/2-inch if you want a heartier gnocchi, it will just take a bit longer to cook). Set the cookie sheet aside and allow the gnocchi 'dough' to cool at room temperature until firm enough to handle, approximately 45 minutes. Cut the gnocchi into whatever shape or size you would like (at the restaurant we cut the gnocchi into rectangular 'fingers', but you can be creative and use a biscuit cutter or juice glass to make round gnocchi). Traditionally, Roman gnocchi are layered in a buttered dish and baked in the oven for 17 to 18 minutes at 425 degrees F. At 13 Gypsies we sear the gnocchi in a hot pan to form a crust of 'grilled' cheese while keeping the center moist and tender. Top with your favorite sauce and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 61500,"Stuffed Chicken Breasts 4 boneless chicken breast halves 4 ounces soft cheese such as fresh goat's cheese, or ricotta 1/4 cup chopped herbs (one of a kind or a mix) such as chives, parsley, tarragon, dill, mint or basil Salt and freshly ground black pepper 2 tablespoons olive oil Instructions: With a slender knife cut a 3-inch pocket along length of thickest side of chicken (or have a butcher do this for you). In a mixing bowl combine the cheese with chopped herbs of your choice and season to taste with salt and pepper. Stuff a quarter of this mixture into each pocket and secure pocket with toothpicks. Season the outside with salt and pepper. Heat the olive oil in a non-stick pan and saute the chicken, skin side down for 5 to 6 minutes over moderate heat. Turn over and cook for 5 minutes longer or until chicken is cooked through. Remove toothpicks and serve over the salad. Variation: instead of the cheese and herbs, stuff each chicken breast with about 2 to 4 tablespoons of another mixture which might include one or several ingredients such as slivered roasted peppers, pitted good black olives, sun-dried tomatoes, capers, anchovies, hot chilis, or other cheeses such as Mozzarella or Fontina. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61501,"Penne With Vodka Sauce Kosher salt 12 ounces whole-wheat penne 1 28-ounce can whole plum tomatoes 1 tablespoon unsalted butter 2 shallots, minced 1 clove garlic, minced 1/4 teaspoon red pepper flakes 1/2 cup vodka 2/3 cup heavy cream 1/2 cup freshly grated parmesan cheese, plus more for topping Handful of fresh basil leaves, torn, plus more for topping Instructions: Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.
Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.
Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 61502,"Mexican Chocolate Babka 2 1/2 cups all-purpose flour, plus more if needed for dusting 2 tablespoons sugar
1 1/2 teaspoons instant dry yeast
3/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup whole milk, warm (105 to 110 degrees F)
2 large eggs
6 tablespoons unsalted butter, at room temperature and cut into tablespoon-size pieces Neutral oil, for the bowl Nonstick cooking spray, for the pan Heavy cream, for brushing 3/4 cup sugar 6 tablespoons unsalted butter, at room temperature 1/3 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
3/4 teaspoon chili powder or cayenne, or more to taste
Pinch kosher salt
1 tablespoon neutral oil
1/4 cup sugar Instructions: For the Mexican chocolate babka dough: In a stand mixer fitted with a dough hook, whisk together the flour, sugar, yeast, salt and cinnamon. Add the milk and eggs and mix with the dough hook to combine. With the mixer running, add the butter 1 tablespoon at a time until it is incorporated into the dough. The butter should be soft and pliable but not melty. When all the butter is incorporated, knead/mix, stopping to scrape the hook, sides and bottom of the bowl every few minutes, until the dough is smooth and slightly sticky, another 10 to 15 minutes. Transfer the dough to an oiled bowl, flip over to coat and cover with plastic wrap. Let rest and rise until it's doubled in size, 1 to 2 hours. For the Mexican chocolate babka filling: In a medium bowl with a stiff rubber spatula, mix together the sugar, butter, cocoa powder, cinnamon, chili powder and salt until combined. Add the oil to smooth it out to a spreadable consistency. Taste and add more chili powder if you like more heat. Reserve at room temperature. Grease a pullman loaf pan or standard loaf pan with cooking spray and line with parchment so that it comes up 2 of the sides and overhangs by an inch. On a clean countertop, roll the dough out into a 10-by-22-inch rectangle. The dough should be slightly sticky, but if it\u2019s too sticky to work with, you can dust with a little flour. Spread a thin even layer of filling all over the dough, reserving about 2 tablespoons of it. Roll the dough the long way into a tight log and cut it in half so you have 2 shorter logs. Spread the top of one of the logs with the reserved filling and then twist the logs together. Transfer to the prepared loaf pan, cover with plastic, and let rise until puffy and risen by about half, another 30 to 40 minutes. Preheat the oven to 350 degrees F. Gently brush the top of the babka with heavy cream. Bake until the top is deep golden brown, about 50 minutes. For the simple syrup: Meanwhile, combine the sugar and 1/4 cup water in a saucepan and warm until the sugar is completely dissolved. When the babka comes out of the oven, brush the simple syrup over the top. Cool for 15 minutes in the pan, then transfer to a rack to continue cooling. Of course, you should try it while it\u2019s still warm!! To store, wrap tightly in plastic wrap and keep at room temperature. This is best within a day or two--after that, use it for French toast! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61503,"Tiffani's Hot Toddy 2 ounces bourbon 1 tablespoon lavender honey
1 tablespoon lemon juice
1/3 cup hot water Dried lavender, for garnish
1 strip lemon peel, for garnish
Instructions: In a mug add the bourbon, honey and lemon juice. Slowly pour 1/3 cup hot water over the mixture while stirring to dissolve the honey. Garnish with a few dried lavender buds and the lemon peel. ","[Bourbon, Sparkling Wine, Brandy]" 61504,"T-Bone Steak with Tamarind Barbecue Sauce and Basil-Marinated Tomatoes 2 tablespoons olive oil 1 red onion, coarsely chopped 3 cloves garlic, coarsely chopped 8 canned plum tomatoes and their juices, coarsely chopped 1/4 cup ketchup 1 cup water 2 tablespoons Dijon mustard 2 tablespoons dark brown sugar 2 tablespoons molasses 2 tablespoons tamarind concentrate or paste 1 habanero pepper, chopped 2 tablespoons ancho cl powder 1 tablespoon paprika Salt and freshly ground pepper 4 T-bone steaks (about 10 ounces each) Olive oil 1 pint cherry tomatoes, halved 1/4 cup basil chiffonade 2 tablespoons olive oil 2 tablespoons balsamic vinegar Salt and freshly ground pepper Instructions: Heat oil in a large saucepan over medium-high heat. Add onions and garlic and cook until soft. Add remaining ingredients and cook for 20 minutes. Place mixture in a blender and blend until smooth. Return to the saucepan and cook an additional 15 to 20 minutes, or until thickened. Preheat grill. Reserve 1 cup of the sauce. Brush steaks with olive oil and season with salt and pepper to taste. Place on the grill and grill for 4 to 5 minutes, or until golden brown. Turn the steaks over and continue grilling for 5 to 6 minutes. During the last 2 minutes of grilling, brush the steak with some of the sauce and grill for 1 minute on each side. Remove the steaks from the grill and brush with the reserved barbecue sauce. Serve with the Basil-Marinated Tomatoes on the side. Combine all ingredients in a medium bowl and season with salt and pepper to taste. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 61505,"Prime Rib Enchiladas with Christmas Sauce 4 tablespoons vegetable oil 1 cup diced white onion
1 cup julienned orange bell pepper 1 tablespoon minced garlic
5 Roma tomatoes, quartered
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 1/2 cups red enchilada sauce
2 pounds prime rib, pre-cooked to medium-rare and diced small
Eight 6-inch corn tortillas
1 cup cl verde sauce, warmed
1/2 cup sour cream
1/2 cup sliced scallions
1 cup picked cilantro leaves
Instructions: Add 2 tablespoons of the oil to a heavy-bottomed skillet over medium heat. Add the onions, bell peppers, garlic and tomatoes. Saute until soft and translucent, about 3 minutes. Season with the cumin, salt and pepper. Let cook until starting to form a sauce-like consistency, 3 to 5 minutes. Add 1/2 cup of the enchilada sauce and reduce the heat to low. Add the prime rib and cook until heated through. In a separate pan, heat the remaining 2 tablespoons oil over medium heat. Once the oil is hot, slowly dip each tortilla into the oil for a few seconds until pliable. Spoon 1/4 cup of the prime rib mixture into each tortilla and roll into an enchilada. Reserve on large platter and repeat with the remaining tortillas until there are 8 enchiladas. Spoon the remaining enchilada sauce over half of the rolled tortillas. Spoon the cl verde sauce over the remaining half of the rolled tortillas. Garnish the platter with the sour cream, scallions and cilantro. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 61506,"Frito Misto 4 ounces rock shrimp, or other small shrimp 4 ounces calamari, cut into rings 4 ounces mahi mahi, or other white fish, cut into small cubes 2 ounces egg whites, lightly beaten 8 caperberries Canola oil 1 cup cornstarch 1 cup all-purpose flour 1 cup rice flour Sea salt 1 lemon, cut into wedges, for garnish Instructions: Preheat a fryer or steep-sided pan, with 1-inch of canola oil, to 375 degrees F. In a large bowl, combine the seafood, egg whites and caperberries. Blend the cornstarch and flours together in a deep bowl. In a mesh basket add the fish, making sure to shake off the excess egg whites. Add the fish to the flour mixture, coating thoroughly. Carefully transfer the fish to the fryer basket and submerge them in the hot oil. Let cook, shaking the basket every so often, so that they will not stick together, until golden brown and crispy. Be careful of the splattering oil. Drain on paper towels and season with sea salt. Transfer the fish to a serving platter and garnish with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 61507,"Sauteed Arugula with Pancetta and Garlic 1 garlic clove, crushed 2 ounces pancetta, diced 1 tablespoon extra virgin olive oil, if needed 4 cups loosely packed large-leafed arugula (about 2 bunches), rinsed, drained but not dried Kosher or sea salt and freshly cracked black pepper Instructions: Saute the garlic and pancetta in a large skillet over medium-high heat until they begin to crisp and turn golden. If the pancetta is lean and renders little fat, add the olive oil. Add the arugula and cook, turning occasionally, until the leaves wilt, 3 to 5 minutes. Season to taste with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61508,"Watermelon Pizza 3 round watermelon slices, cut from the middle of a watermelon Sweetened Yogurt, recipe follows 3 cups halved strawberries
2 cups blueberries
1 cup pomegranate seeds 3 kiwis, sliced
1 bunch fresh mint
Chocolate Ganache, recipe follows 1 bar semisweet chocolate
1 bar white chocolate
1/2 cup plain Greek yogurt 3 tablespoons confectioners' sugar, sifted 12 ounces semisweet chocolate, broken into pieces 1 1/2 cups heavy cream
1 teaspoon vanilla
Instructions: Top the watermelon slices with the Sweetened Yogurt, strawberries, blueberries, pomegranate, kiwis and mint leaves. Drizzle with the Chocolate Ganache and top with semisweet and white chocolate shavings. Cut into wedges. Mix the yogurt and sugar together in a bowl. Put the chocolate pieces in a medium bowl. Heat the cream in a small saucepan until very hot. Add the vanilla, then pour over the chocolate pieces. Stir to completely melt. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 61509,"Butterscotch Tartlets 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon baking powder Pinch salt 4 tablespoons unsalted cold butter, cut into small pieces 1 large egg, beaten slightly 1 tablespoon cold water; 11/2 teaspoons more if needed 1/2 cup cashews, well toasted 1/2 cup sliced almonds, well toasted 1/2 cup walnut pieces, well toasted 1/3 cup shredded coconut, well toasted 1/2 cup golden raisins 11/4 cups warm Butterscotch Sauce (see recipe) Instructions: To make the crust--In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter and cut it into the dough using two knives, a pastry blender, or your fingertips until the dough looks crumbly. Add the egg and 1 tablespoon water; mix with a fork until the dough just holds together. (If the dough won't come together, add up to another 1-1/2 teaspoons water, a tiny bit at a time.) Don't overmix; the dough should feel slightly sticky. Shape the dough into a 6-inch log. Wrap it in plastic and refrigerate until firm, about 1 hour. Heat the oven to 400 degrees. Cut the chilled dough into six equal pieces. Roll each piece into a round about 1/8-inch thick. Prick the rounds all over with a fork and gently fit them into 4-inch tartlet pans, trimming any excess dough. Line each tartlet with foil and fill with dried beans or pie weights. Bake the tartlet shells for about 15 minutes. Remove the pie weights and the foil and bake an additional 5 minutes until golden. Cool on a rack.; Combine the toasted nuts, coconut, and raisins with the warm butterscotch sauce. Divide the filling among the six tartlet shells. Bake until the filling at 400 degrees just starts to bubble, 7 to 9 minutes. Using a wide spatula, carefully transfer the tartlets to a rack. Allow the tartlets to cool for 5 minutes. Carefully remove the tartlets from their pans and serve warm with a dollop of unsweetened whipped cream or creme fraiche, if you like. Yield: 6 servings; ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 61510,"Seafood Chowder 6 ounces slab bacon, cut into 1/2-inch pieces 2 tablespoons butter 2 large onions, diced (about 4 cups) 1/4 cup flour 2 cups clam broth or juice 4 white potatoes, peeled and diced 2 sweet potatoes, peeled and diced 1 1/2 teaspoons thyme Salt and freshly ground black pepper 1/2 pound shucked clams 1/2 pound haddock, cut into 3/4-inch chunks 1/2 pound Maine shrimp, peeled and deveined 1/2 pound scallops 1/2 pound shucked oysters 4 cups half-and-half Fresh parsley, for garnish Instructions: In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61511,"Seared Macadamia Crusted Tuna 2 pound sushi-grade tuna Salt and freshly ground black pepper 1 egg white, beaten 1 1/2 cups macadamia nuts, chopped 1 to 2 tablespoons canola oil Instructions: Cut tuna into 6 blocks. Salt and pepper all sides of the fish. Roll in the egg white and then into the nuts. Sear in a lightly oiled cast iron pan to desired doneness. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 61512,"Angel Food Cake 1 3/4 cups sugar 1/4 teaspoon salt 1 cup cake flour, sifted 12 egg whites (the closer to room temperature the better) 1/3 cup warm water 1 teaspoon orange extract, or extract of your choice 1 1/2 teaspoons cream of tartar Instructions: Preheat oven to 350 degrees F. In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside. In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated. Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry). Cool upside down on cooling rack for at least an hour before removing from pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61513,"Blackened Catfish 3/4 pound (3 sticks) unsalted butter, melted Six 8- to 10-ounce Catfish fillets (or other firm-fleshed fish), 1/2-inch thick 3 tablespoons Chef Paul Prudhomme's Blackened Redfish Magic (or substitute) 1 tablespoon sweet paprika 2 1/4 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon ground red pepper 3/4 teaspoon white pepper 3/4 teaspoon black pepper 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves Instructions: The fillets should be at room temperature. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least for 10 minutes. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter. Heat the serving plates in a 250-degree oven. Dip each fillet in the reserved melted butter so that both sides are well coated. Then, mix thoroughly all the spices for blackening mixture and sprinkle the Blackening Spice Mixture generously and evenly on both sides of the fillets. Place 1 or 2 fillets in skillet and cook uncovered over very high heat until the underside becomes deep brown, almost black (but not burned), about 2 minutes (the time may vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and pour 1 teaspoon of butter on top of each. Cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while hot. To serve, place 1 fillet and a ramekin of butter on each plate. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 61514,"Fennel Soup Gratin 1/4 pound unsalted butter 8 cups thinly sliced fennel, cored and tops removed (2 large bulbs)
8 cups thinly sliced yellow onions (4 large onions)
1 1/2 teaspoons minced fresh thyme leaves
1/4 cup brandy
1/2 cup medium-dry sherry
1/2 cup good white wine
8 cups good chicken stock
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup Pernod
16 slices crusty French bread
3/4 pound Gruyere cheese, grated
Instructions: Melt the butter in a large stockpot over medium-high heat. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. (You can add a little water if it starts to stick.) Deglaze the pan by adding the brandy; reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pan. Add the sherry and white wine and simmer, uncovered, for 10 minutes. Add the chicken stock, salt, and pepper and continue to cook, uncovered, for another 15 minutes. Add the Pernod and cook for 5 more minutes. Check for salt and pepper. Preheat the broiler. Ladle the soup into 6 to 8 ovenproof bowls and place 1 or 2 slices of French bread and a handful of Gruyre cheese on top of each bowl. Place the bowls on a baking sheet and slide them under the broiler for 3 minutes, or until the cheese is brown and bubbly, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61515,"Instant Pot Barbecue Beans 4 slices thick-cut bacon, diced 1 small onion, chopped Kosher salt and freshly ground black pepper 2 teaspoons smoked paprika 1/4 teaspoon cayenne pepper 3/4 cup low-sodium chicken broth 2 15.5-ounce cans navy or small white beans, drained and rinsed 2/3 cup packed light or dark brown sugar 1/4 cup molasses 3 tablespoons apple cider vinegar 2 tablespoons tomato paste 2 tablespoons bourbon 1 tablespoon Dijon mustard Instructions: Put the bacon in a 6- to 8-quart Instant Pot; set to saut on medium heat. Cook, stirring, until the bacon is crisp and the fat is rendered, about 5 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel\u2013lined plate. Pour off all but 2 tablespoons fat from the pot. Add the onion and 1 teaspoon each salt and black pepper to the Instant Pot. Cook, stirring, until the onion is soft and translucent, 6 to 7 minutes. Add the paprika and cayenne; cook 30 seconds. Add the broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Turn off the saut function. Stir in the beans, brown sugar, molasses, vinegar, tomato paste, bourbon and mustard. Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position and let the pressure release. Carefully remove the lid. Set the pot to saut on medium heat; cook until the beans thicken slightly, about 5 minutes. Stir in the reserved bacon. ","[Burgundy, Zinfandel, Tempranillo, Garnacha]

" 61516,"Papaya Glazed Shrimp with Red Pepper Vinaigrette 4 red peppers, diced and juiced 2 tablespoons honey 1 tablespoon hot red pepper flakes 2 tablespoons Thai fish sauce 1 papaya, seeded and diced 2 tablespoons ketchup 2 tablespoons soy sauce 1 cup mango nectar 2 teaspoons hot pepper sauce 12 shrimp, peeled and deveined 6 cloves garlic, sliced Olive oil 1 (14-ounce) can hearts of palm, drained and cut lengthwise 1 lime, juiced 2 tablespoons cilantro Salt Instructions: Pour pepper juice into a bowl. Add honey, red pepper flakes, and fish sauce. Cool in the refrigerator for 15 minutes. Meanwhile, in a food processor, combine papaya, ketchup, soy sauce, mango nectar, and hot pepper sauce. Puree. Grill shrimp, continuously basting with the papaya sauce. Saute garlic in olive oil. Add hearts of palm and char (to develop a deep brown color, do not move hearts of palm around). Add lime juice, cilantro and season with salt. Spoon red pepper vinaigrette into the bottom of bowl. Make a raft with the hearts of palm, and arrange shrimp on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61517,"Tomato Cake with Tomato Glaze Nonstick cooking spray, for spraying loaf pan 1 pound vine tomatoes (about 3)
1 cup light brown sugar
6 tablespoons butter, at room temperature 2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup confectioners' sugar
Instructions: Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray. Puree the tomatoes in a blender and measure out 2 cups for the cake. Reserve any remaining juice for the glaze. In the bowl of a stand mixer, cream the brown sugar and butter together until light and fluffy. Beat in the eggs one at a time, and then mix in the 2 cups tomato puree. Sift together the flour, baking soda, cinnamon and salt in a bowl. Add the dry ingredients to the tomato-butter mixture and mix to combine. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly, and then remove from the pan and transfer to a rack to cool completely. To make the tomato glaze, mix together the confectioners' sugar and 2 tablespoons of the reserved tomato juice until the mixture reaches a glaze-like consistency. Drizzle over the top of the cake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61518,"Pete's Catfish 6 large catfish fillets 1 tablespoon plus 1 teaspoon salt 1 cup cornmeal 2 tablespoons all-purpose flour 1/4 teaspoon black pepper 2 quarts peanut oil Instructions: Put the catfish a shallow pan and cover with water. Add a tablespoon of the salt, cover with plastic wrap and soak overnight in the refrigerator. Mix the cornmeal, flour, the remaining1 teaspoon salt and the black pepper in a plastic bag. Drain the water from the catfish and transfer the fillets one at a time to the bag with the cornmeal. Shake the bag to coat the fish and place on a sheet tray or platter. Heat the oil in a deep fryer or Dutch oven to 300 degrees F. Drop a few fillets into the hot oil. Do not overcrowd. Cook the fish until golden brown, about 10 minutes. Remove the pieces with a slotted spoon and keep warm in an oven while frying the remaining pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 61519,"Kardea's Okra Soup with Shrimp 2 cups medium shrimp, peeled and deveined, shrimp reserved for the okra soup, shells cleaned in cold water and reserved for the shrimp broth 1 cup large-chopped carrot
1 cup large-chopped celery
1 cup large-chopped onion
1 tablespoon unsalted butter 1 1/2 teaspoons kosher salt 1 bay leaf
2 tablespoons olive oil 2 garlic cloves, minced
1 large onion, chopped
1 medium green bell pepper, chopped
2 tablespoons unsalted butter 2 cups fresh or thawed frozen corn 2 cups thawed frozen lima beans 1 cup diced fresh Roma tomatoes
One 28-ounce can diced tomatoes
Kosher salt and freshly ground black pepper 2 1/2 cups sliced fresh or thawed frozen okra 1 teaspoon ground ginger
Juice of 1/2 lemon
Steamed rice, for serving, optional Instructions: For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Bring to a boil for 5 minutes. Reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the liquid, reserving 3 cups of the broth for the okra soup. Reserve the additional broth for another use. For the okra soup: Heat a large gumbo pot or Dutch oven over medium-high heat, add the olive oil, garlic, onions, green peppers and 1 tablespoon of the butter and saute until the vegetables soften. Next, add the corn, lima beans and Roma tomatoes and mix together. Add the canned diced tomatoes and reserved 3 cups shrimp broth, stir, cover, bring to a simmer and cook for about 20 minutes. While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet, add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink. Add the okra, ground ginger and lemon juice, stir to mix and then cook until the okra and shrimp are cooked through. Once the soup has simmered for 20 minutes, add the shrimp and okra mixture to the soup. Cover and cook for an additional 10 minutes. Stir the soup, then serve over rice (or enjoy it without rice). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61520,"Fresh Tomato Pizza Sauce 2 pounds very ripe plum tomatoes 1 tablespoon extra-virgin olive oil
1 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Instructions: Halve the tomatoes lengthwise through the stems. Squeeze the tomatoes over a bowl or sink to remove the seeds and watery centers. Chop the remaining tomato flesh roughly and transfer to a food processor. Add the oil, tomato paste, sugar, oregano, garlic, 1 tablespoon salt and some pepper and pulse until mostly pureed with some small chunks. Pour into a fine-mesh sieve over a bowl and let some of the watery liquid drain, shaking gently for about 30 seconds to help it out. Pour the tomato sauce into another bowl or jar and use immediately or refrigerate up to 1 day. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 61521,"Breakfast Sausage and Rice Brunch Ring 2 rolls breakfast sausage, mild 1/2 pound lean ground beef 1 cup chopped onions 1/2 cup chopped green bell pepper 1 cup sliced fresh mushrooms 1 teaspoon garlic salt 2 tablespoons dark brown sugar 2 cups cooked rice, medium grain (cooked in chicken broth) 2 cans refrigerated crescent rolls 2 cups shredded cheese, Mexican style with jalapenos 1 package Canadian bacon Instructions: In a heavy skillet, add breakfast sausage, beef, onions, bell peppers, and mushrooms. Cook over medium heat on stove until the meat is no longer pink and the vegetables are tender. Add salt, brown sugar, and rice, and mix well. Remove from heat and add 1 cup shredded cheese and mix well. Preheat oven to 375 degrees F. On a round baking stone arrange crescent dough triangles in a circle with wide bases overlapping to form a circle in the center of the stone. The crescent roll points should be hanging over the edges. Place a scoop of rice and meat mixture evenly on wide edges of crescent roll. Sprinkle 1/2 cup shredded cheese evenly over meat and rice mixture. Bring points up over filling and tuck under center bases. The filling will not be completely covered with crescent rolls. Slice Canadian bacon in half and place slices over mixture between rolls. Bake for 13 to 15 minutes or until golden brown. Remove from oven and sprinkle remaining shredded cheese on top of dish. Optional garnish: Cut top off medium bell pepper. Remove seeds and membrane. Fill with breakfast syrup. Place pepper in center of ring with arranged shredded lettuce around. Slice and drizzle syrup for a special added flavor! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 61522,"Coconut-Rum Macaroons 1/2 cup whole milk 3/4 cup sugar 1/8 teaspoon freshly grated nutmeg, plus more for topping 1/4 teaspoon plus 1 pinch of salt 2 large eggs, separated 1 tablespoon cornstarch 1 1/4 teaspoons pure vanilla extract 3 tablespoons dark rum 2 1/4 cups unsweetened shredded coconut Instructions: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Heat the milk, 1/4 cup sugar, the nutmeg and a pinch of salt in a small saucepan over medium-low heat, stirring to dissolve the sugar. Whisk the egg yolks and cornstarch in a medium bowl. When the milk mixture starts to steam, slowly pour half the milk into the egg yolks, whisking constantly. Pour the egg mixture into the saucepan with the remaining milk and cook, whisking occasionally, until thick and spoonable, about 3 minutes. Remove from the heat and whisk in 1/4 teaspoon vanilla. Transfer the custard to a bowl and let cool to room temperature. Meanwhile, whisk the egg whites, rum, remaining 1/2 cup sugar, 1 teaspoon vanilla and 1/4 teaspoon salt in a large bowl. Fold in the coconut. Cover and refrigerate about 30 minutes to firm up. Scoop level tablespoonfuls of the coconut mixture about 1 inch apart on the prepared pan. Make an indentation in the middle of each cookie with the back of a 1/4-teaspoon measuring spoon. Fill each indentation with the cooled custard. Bake until the cookies are golden around the edges, 20 to 25 minutes. Grate some more nutmeg on top of the cookies. Let cool 10 minutes on the pan, then transfer to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 61523,"Crackling Fish Tacos with Chipotle Tartar Sauce 2 cloves garlic, finely chopped 1 to 2 chipotles in adobo sauce seeds removed, finely chopped 3/4 cup mayonnaise 1 scallion, white and light green parts only, finely chopped 1 tablespoon fresh lime juice Salt 2 pounds skinless red snapper fillets (or other firm, flaky white fish)
2 tablespoons Worcestershire sauce 4 cloves garlic, minced 1 teaspoon salt teaspoon freshly ground pepper 1 cup all-purpose flour 3 cups vegetable oil, for frying 8 8-inch flour tortillas 1 cucumber, peeled, quartered lengthwise, seeded and sliced into 1/2-inch pieces
2 cups arugula leaves 1 cup fresh cilantro Zest of 2 oranges Lime wedges, for serving Instructions: Combine all the tartar sauce ingredients in a small bowl, using salt to taste. Cover and refrigerate until ready to use.
Rinse the fish under cold water and pat dry with paper towels. Cut into 1-inch pieces and put in a bowl with the Worcestershire sauce, garlic, salt and pepper. Turn the fish to coat. Cover with plastic wrap and refrigerate for 20 minutes or up to 4 hours.
Place the flour in a shallow dish and toss the fish pieces in it, a few at a time, until evenly coated. Heat the oil in a large pot over medium-high heat. (To see if it's hot enough, place a small piece of bread in the oil; it should sizzle immediately.) Carefully add a few pieces of fish at a time, shaking off excess flour before placing them in the oil. Fry until golden brown, 4 to 6 minutes; transfer to a paper-towel-lined plate.
Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 20 seconds on each side. Place on a plate and cover with a kitchen towel; repeat with the remaining tortillas.
Spread a dollop of the chipotle tartar sauce on a warmed tortilla. Add a few pieces of cucumber and top with 3 or 4 pieces of fish, a few arugula and cilantro leaves and a little orange zest. Serve with lime wedges and more tartar sauce on the side.
","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 61524,"Cheese Quesadillas Twelve 5-inch corn tortillas 1/2 pound Cheddar, Monterey Jack or Colby cheese, thinly sliced 4 tablespoons (1/2 stick) unsalted butter 1 pound vine-ripened tomatoes (about 2 tomatoes) 1/4 small red onion 2 to 3 tablespoons chopped fresh cilantro Hot sauce such as chipotle or Mexican green chili sauce to taste (about 1/2 teaspoon) Kosher salt 1 Hass avocado, halved, seeded, and sliced Instructions: Lay 6 tortillas on a work surface. Divide the cheese among the tortillas. (Its best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, about 4 to 5 minutes total. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns, and adding more butter, as needed.
While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato, and stir in the cilantro, hot sauce, and salt, to taste.
Cut each quesadilla into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61525,"Black Cloud Cocktail 1/2 cup orange soda 1 cup orange juice 1 shot orange liqueur 2 shots black vodka 2 peppermint sticks 2 licorice wheels Instructions: In a small pitcher or 2 cup measuring cup combine the orange soda, orange juice and orange liqueur. Divide evenly between 2 martini glasses. Hold a teaspoon measure upside down over the glass, slowly pour a shot of black vodka on top of the orange juice mixture so that is floats on top, creating a layered effect. Repeat with second drink. Garnish with a peppermint stick and/or a licorice wheel. ","[Vodka, Gin]" 61526,"Roasted Eggplant Spread 2 medium eggplants, peeled 1 red bell pepper, seeded 1 red onion, peeled 2 garlic cloves, minced 3 tablespoons good olive oil 1/2 teaspoon cayenne pepper 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons lemon juice 2 tablespoons tahini 3 tablespoons chopped parsley, plus extra for garnish Instructions: Preheat the oven to 400 degrees F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley. ","[Syrah, Malbec, Tempranillo, Barbera]" 61527,"Rack of Lamb with Mint-Basil Pesto 1 1/2 cups lightly packed fresh mint leaves 3/4 cup lightly packed fresh basil leaves 1/2 cup walnuts, toasted 2 tablespoons freshly grated Parmesan 2 tablespoons fresh lemon juice 2 garlic cloves 3/4 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/3 cup plus 2 tablespoons extra-virgin olive oil 3 (1 1/2-pounds each) racks of lamb, trimmed and frenched Instructions: Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy. Preheat the oven to 400 degrees F. Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks. Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve. Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast. Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve. RECOMMENDED WINE #1: Boroli Barolo 1998 REGION/ORIGIN: Barolo, Piedmont GRAPE/VARIETAL: Nebbiolo RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001 REGION/ORIGIN: Montepulciano, Tuscany GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese) ","[Barolo, Vino Nobile d'Montepulciano, Tempranillo, Garnacha] " 61528,"Chicken and Pork Lau Lau 12 to 24 large luau leaves (leaves of the taro root plant), as needed to wrap proteins 1 (2 to 3-pound) pork butt, cut into 6 pork-chop sized slices 6 (6-ounce) boneless chicken breasts 12 (3-ounce) pieces sablefish, butterfish or other fish of your choice Sea salt, as needed to taste 24 ti leaves to serve as wrappers, or aluminum foil (ti leaves are not to be eaten, but are used as the packaging material to bake/steam the luau leaf packets) Instructions: For the luau leaves, have a large bowl of ice water standing by. In a large pot fitted with a steamer basket (or use a stainless steel colander with handles), steam the luau leaves until soft but still bright green, and then plunge the steamer basket into the ice water to stop the cooking. Set the steamer basket on a utility platter or over a pot to let drain well and cool. Lay the steamed luau leaves out on your work surface, then lay a piece of chicken or a piece of pork on each leaf topped with a piece of fish. Season with sea salt. Enclose the meat and fish in the luau leaves and then package them in ti leaves or aluminum foil. If you are using ti leaves, arrange the leaves perpendicular to each other in across arrangement. The stem of the ti leaf acts as the \string\ to tie the package shut. The chicken and pork lau lau can then be cooked in an imu (the earthen oven) or in a conventional oven at 350 degrees F until cooked through, about 1 hour. For a description of the imu, please refer to the recipe for Whole Kahlua Pig Roasted in an Imu for a Luau. ","[Syrah, Pinotage, Tempranillo, Garnacha]" 61529,"Hot-Brewed Ice Tea 1 quart water 1/3 cup loose tea 1 quart cold water Ice Lemon slices Instructions: In a pot bring 1 quart water to a boil. Remove from heat and immediately add loose tea. Stir, cover and let steep 5 minutes. Stir again and strain tea into a pitcher filled with 1 quart cold water. Chill and serve in ice-filled glasses, garnished with lemon; ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 61530,"Mista Salad 1/4 cup Roasted Garlic, recipe follows 2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1 cup cherry tomatoes, halved 2 small or 1 large head Treviso, cut into 1/2-inch slices 1 bulb fennel, shaved into thin rings
1/4 teaspoon kosher salt
1 cup Parmigiano-Reggiano shavings
3 tablespoons crispy capers (see Cook's Note) 1 head garlic 2 tablespoons olive oil
1/4 teaspoon kosher salt
Instructions: For the dressing: Place the Roasted Garlic in the pitcher of a small blender or food processor. Add the lemon juice, olive oil, mustard and salt. Puree on medium high until emulsified and smooth. For the salad: Place the cherry tomatoes, Treviso, fennel and salt in a large bowl. Drizzle with the dressing. Using two wooden spoons, toss well to coat. Sprinkle with the Parmigiano-Reggiano shavings and the crispy capers and serve. Preheat the oven to 350 degrees F. Cut the top third off the head of garlic and discard. Place the remaining head in the center of a piece of aluminum foil large enough to wrap around it like a pouch. Drizzle it with the olive oil, sprinkle with the salt and close the edge up around the top, sealing it well. Roast until the garlic is lightly browned and very soft, 45 minutes. Allow to cool slightly before squeezing the garlic from the bottom to the top to remove all the cloves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 61531,"LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse 1 pound 16/20 count shrimp 4 tablespoons olive oil 1/3 cup diced onions 2 tablespoons chopped turkey bacon 2 tablespoons chopped garlic 1 cup clam juice 16 ounces canned diced tomatoes 1 tablespoon Italian seasoning 2 tablespoons sugar Salt and freshly ground black pepper 1 tablespoon smoked paprika
1 cup quick-cooking polenta 1/2 cup heavy cream 1/3 cup grated Parmesan Salt and freshly ground black pepper Salt and freshly ground black pepper
6 tablespoons unsalted butter 1 teaspoon lemon zest 2 tablespoons chopped cooked turkey bacon 2 tablespoons chopped fresh parsley Instructions: For the shrimp sauce: Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat. Saute the onions and turkey bacon for 3 minutes. Add the garlic, clam juice, diced tomatoes, Italian seasoning and sugar. Simmer for 25 minutes.
Sprinkle the shrimp with salt, pepper and the smoked paprika. In a small skillet, heat the remaining 2 tablespoons olive oil over medium heat and saute the shrimp for 1 minute. Transfer the shrimp to the tomato sauce and simmer for 2 minutes.
For the polenta: Bring 3 cups water to a boil in a large saucepan. Stir in the polenta and reduce the heat to a simmer. Cook for 10 minutes. Stir in the heavy cream, Parmesan, butter and lemon zest. Taste and season with salt and pepper. To serve: Divide the polenta between shallow serving bowls and top each with some shrimp and sauce. Garnish with the turkey bacon and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61532,"Butternut Squash Chicken Pot Pie Three 15-ounce cans butternut squash 2 tablespoons butter
2 tablespoons dry sherry
1 bay leaf
1 to 2 cups chicken stock
3 cups shredded cooked chicken (from a rotisserie chicken) 2 cups frozen vegetable medley (carrots, peas, green beans, corn), defrosted
1 teaspoon chopped fresh thyme
Par-Baked Puff Pastry Squares, recipe follows 2 tablespoons chopped fresh parsley
1 sheet frozen puff pastry (from a 17.3-ounce box), lightly thawed for about 15 minutes 1 large egg, beaten
Instructions: Add the squash, butter, sherry, bay leaf and 1 cup of chicken stock to a medium pot over medium heat and bring to a simmer; simmer for 15 minutes. Season with salt and pepper. Let cool for 10 minutes. Preheat the oven to 425 degrees F. Add the chicken, vegetable medley and thyme to the squash mixture. If the mixture is too thick, add more chicken stock; season to taste. Pour into a 9-by-13-inch baking dish and top with the Par-Baked Puff Pastry Squares. Bake until the squares are golden brown and the squash mixture is bubbly, 10 to 15 minutes. Let cool for 5 minutes, then top with fresh parsley and serve. Position an oven rack in the lower third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment. Cut the pastry sheet into 12 pieces using a pizza cutter and transfer to the prepared baking sheet. Brush with the egg and place in the freezer for 10 minutes. Bake until puffy and light brown, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 61533,"Pasta Salad on a Stick One 9-ounce package cheese tortellini 1 pint cherry tomatoes
4 ounces sliced salami
One 14-ounce can artichoke hearts, drained well, patted dry and cut in half
1/4 cup prepared Italian dressing
1/4 cup mayonnaise
Instructions: Bring a pot of water to a boil and cook the tortellini according to the package instructions, draining them 1 to 2 minutes before indicated on the package to keep them very al dente. Cool to room temperature before assembling. To assemble, start with a cherry tomato to hold everything securely on the skewer. Then add a tortellini, a slice of salami folded in quarters, another tortellini, an artichoke half, tomato, tortellini, salami slice and finally, another tortellini. Repeat with the remaining skewer ingredients. In a small bowl, whisk together the Italian dressing and mayonnaise. Arrange the skewers on a platter, drizzle with the dressing and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 61534,"S'mores Cereal Treats 4 tablespoons unsalted butter, plus more for greasing One 10-ounce bag mini marshmallows 1 teaspoon pure vanilla extract Kosher salt 7 cups graham-flavored cereal, such as Golden Grahams 12 fun-size chocolate bars, cut into thirds Instructions: Grease a 1/2 dry measuring cup with butter and line a 12-cup muffin tray with cupcake liners. Or grease the inside of the cups as well if you're not using liners. Melt the butter in a large pot over medium heat. Add all but 1 cup of the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Let the filling cool off for a few minutes and then quickly fold in the reserved 1 cup marshmallows and the chocolate bars. Use the prepared measuring cup to scoop the mixture into the cups of the prepared muffin tray. Pat the domes together gently to help the treats hold their shape. Let sit at room temperature until firm, about 30 minutes. Store at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 61535,"Open Wide! Tur-Chicken Club Burgers 8 slices good quality bacon 1 pound ground turkey breast 1 pound ground chicken 1 teaspoons paprika or smoked sweet paprika 2 teaspoons poultry seasoning, 2/3 palm full 1 tablespoon grill seasoning, a palm full A handful chopped flat-leaf parsley 1 large shallot, finely chopped 2 tablespoons extra-virgin olive oil 1 cup buttermilk 1/4 cup sour cream 1 large clove garlic, grated or minced 1 tablespoon lemon juice 1 teaspoon hot sauce 3 tablespoons, finely chopped chives 1 tablespoon, finely chopped dill Salt and pepper 4 crusty whole-wheat Keiser rolls 12 pieces green leaf lettuce 8 slices ripe tomato 8 slices avocado Instructions: Preheat oven to 375 degrees F. Bake bacon on slotted broiler pan until crisp 15 to 20 minutes. Combine meat with paprika, poultry seasoning, grill seasoning, parsley and shallots. Mix well and form into 4 (1/2 pound) patties. Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat. Cook meat patties 14 to 15 minutes, turning once. Mix buttermilk with the sour cream, garlic, lemon juice, hot sauce, chives, dill, salt and pepper, to taste. Split and toast rolls. Place burgers on bun bottoms and top with 2 slices bacon, lettuce, season tomatoes and set in place, arrange avocado on top of tomatoes. Top bun tops with buttermilk dressing and set in place. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Zinfandel]" 61536,"Braised Chicken Thighs with Butternut Squash 8 skinless, bone-in chicken thighs Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 3 cups cubed peeled butternut squash (about 12 ounces) 1 large sweet onion, chopped 2 cloves garlic, minced 1/4 teaspoon ground turmeric 1 small cinnamon stick 1/3 cup golden raisins 2 wide strips lemon zest, plus the juice of 1 lemon 1 cup low-sodium chicken broth Fresh cilantro, for topping Instructions: Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 4 to 5 minutes per side. Remove to a plate. Add the squash and onion to the skillet and cook, stirring occasionally, until softened and lightly browned in spots, about 3 minutes. Add the garlic and cook until softened, about 30 seconds. Add the turmeric, cinnamon stick and raisins and stir to coat the vegetables. Add the lemon zest and chicken broth to the skillet and bring to a simmer. Return the chicken to the skillet and reduce the heat to maintain a steady simmer; cover and cook until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to plates. Stir the lemon juice into the broth and season with salt and pepper. Spoon the broth and vegetables over the chicken and top with cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61537,"Sopa de Hortela Mint Soup 4 tablespoons olive oil 4 cloves garlic, put through a garlic press 8 cups chicken stock, preferably homemade, or best-quality low-sodium canned broth Salt Freshly ground black pepper 1/2 bunch fresh mint, leaves only, coarsely chopped 6 thick slices French bread, crust removed and cut into 3/4inch cubes 3 large eggs, lightly beaten 6 sprigs fresh mint, for garnish Lime wedges, for garnish Instructions: In a medium saucepan, heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook, stirring frequently, until golden. Do not allow it to burn. Add the chicken stock, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Increase the heat to medium high and bring the mixture to a simmer. Add the mint leaves and remove the pan from the heat. Cover the pan and let the mixture steep for 30 minutes, stirring 2 or 3 times. Meanwhile, preheat the oven to 375 degrees. Place the bread cubes in a bowl and pour the remaining 3 tablespoons of oil over them. Add a pinch each of salt and pepper and toss well. Spread the bread out on a baking sheet and bake for 10 to 15 minutes, or until golden and crisp. Strain the mint-infused mixture into a clean saucepan and bring the mixture to a boil over medium high heat. Drizzle the eggs over the boiling liquid and stir gently for 1 minute to cook them. Place some of the toasted croutons in the bottom of each of 6 soup bowls, preferably earthenware, and ladle the hot soup over the top. Garnish each bowl with a sprig of mint and a wedge of lime and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 61538,"Grilled White Pizza 1 (8-ounce) ball prepared pizza dough (bought fresh from pizzeria or frozen from market) 2 tablespoons extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper 1 cup grated Parmesan 1/4 teaspoon red pepper flakes, or more to taste 1 tablespoon finely chopped fresh oregano leaves Fresh basil leaves, for garnish Instructions: Heat grill to high. Roll the dough into 2 (10-inch circles). Brush with olive oil and season with salt and pepper. Transfer dough to grill. When bottom side is mostly cooked through, brush with 2 tablespoons olive oil and sprinkle evenly with grated cheese, red pepper flakes, oregano, and salt and pepper. Let cook until dough is cooked through and slightly charred. Remove from grill, garnish with fresh basil, and cut into pieces. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Chianti]" 61539,"Potato and Leek Soup 1/2 cup unsalted butter 1 onion, thinly sliced 3 leeks (white part only), thinly sliced and well rinsed 6 cloves garlic, minced 1/2 cup dry white vermouth 1 1/4 pounds waxy-style potatoes (about 8), peeled and quartered 7 cups water 1 teaspoon kosher salt 3 sprigs fresh parsley 3 sprigs fresh thyme 1 bay leaf 1/2 cup heavy cream 1 tablespoon freshly squeezed lemon juice Freshly ground black pepper 2 tablespoons thinly sliced fresh chives Instructions: Set aside 2 tablespoons of the butter in the refrigerator. Heat the remaining butter in a large soup pot over medium heat. Add the onion, leeks, and garlic and cook, covered, stirring occasionally, until soft, about 12 minutes. Raise the heat to high, pour in the vermouth, and cook, uncovered, until almost dry, about 4 minutes. Add the potatoes, water, and salt. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Bring to a boil, lower the heat, and simmer, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and allow to cool. When the potato mixture has cooled, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and re-heat over medium heat. Whisk in the reserved 2 tablespoons butter, heavy cream, and lemon juice into the soup and season with salt and pepper, to taste. Divide among warm soup bowls, garnish with the chives, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61540,"The Ultimate Beef Stew 2 to 3 pounds beef shoulder, cut into 2-inch pieces 8 fresh thyme sprigs, plus 4 sprigs 2 carrots, cut into 1/4-inch slices 6 garlic cloves, smashed 2 cups blanched and peeled red pearl onions 1 orange, peel cut in large strips Cloves, a few 1 teaspoon whole black peppercorns 2 bay leaves 1 bottle good quality dry red wine (recommended: Burgundy) 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle 3 tablespoons butter Sea salt and freshly ground black pepper Bouquet Garni 2 1/2 cups beef stock 1/2 pound baby carrots 1/2 pound garden peas 1 pound white mushrooms, cut in half Pinch sugar Fresh flat-leaf parsley, chopped, as garnish Chives, finely chopped, as garnish Garlic Puree, recipe follows Croutons, recipe follows Serving suggestion: buttery mashed potatoes with chives and warm croutons with garlic puree 2 heads garlic, cut in half horizontally 2 tablespoons olive oil 1 sprig thyme Salt and pepper Olive oil, for frying 6 slices bread Instructions: To make the marinade, place the beef in a large glass or plastic container. Add 8 sprigs of thyme, carrots, garlic, red onions, orange peel, cloves, peppercorns, bay leaves, and the wine. Mix well to coat, then cover and refrigerate for 4 hours. Remove beef from the marinade and blot dry on paper towels. Heat the oil and butter and the remaining 4 sprigs thyme in a heavy-bottomed saucepan on a high heat. When the oil begins to smoke, remove the thyme. Add the beef and brown evenly on all sides. Season with salt and freshly ground black pepper. Strain the marinade into the beef and stir with a wooden spoon, scraping up the flavorful bits in the bottom of the pot. Add bouquet garni and beef stock. Bring to a simmer and cook, uncovered, until the liquid starts to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 hours. After about 2 hours add the baby carrots, garden peas, and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Season with salt and pepper. Garnish with chopped parsley and chives. Squeeze some of the roasted garlic onto the Croutons, drizzle with extra-virgin olive oil and serve with the stew. Preheat oven to 350 degrees F. Put garlic on a sheet of aluminum foil. Drizzle with olive oil, and season with salt and freshly ground black pepper. Add a sprig of thyme and fold the foil around the garlic. Cook for 30 to 40 minutes or until garlic is tender and golden brown. Heat about 1/4-inch of the olive oil in a frying pan. When the oil is hot, add the bread in batches and fry until golden on both sides, about 1 minute per side. Remove from pan and dry on paper towels. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 61541,"Beau Monde Dip 2/3 cup mayonnaise 2/3 cup sour cream 1 tablespoon chopped green onion 1 tablespoon Spice Islands? Parsley 1/2 teaspoon Spice Islands? Beau Monde Seasoning 1/2 teaspoon Spice Islands? Dill Weed Instructions: Mix mayonnaise, sour cream, green onion, parsley, Beau Monde Seasoning, and dill weed in a small bowl. Cover and chill a minimum of 30 minutes to blend flavors. ","[Chardonnay, Sauvignon Blanc, Riesling]" 61542,"Root Veggie Salad with Horseradish Dressing 1/2 tablespoon prepared horseradish 1/2 tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 tablespoon honey 3 tablespoons extra-virgin olive oil 1 (12-ounce) sack shredded carrots 8 radishes, thinly sliced 1/2 cup chopped flat-leaf parsley, 2 generous handfuls 2 to 3 sprigs dill, chopped Salt and freshly ground black pepper Instructions: In a salad bowl combine the horseradish, mustard, red wine vinegar and honey. In a slow steady steam add the extra-virgin olive oil and whisk to combine. Add the carrots, radishes, dill and parsley, toss to coat. Season with salt and pepper, toss again and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61543,"Diamonds and Salted Caramel Are a Girl's Best Friend Cheesecake Cupcake 6 tablespoons self-rising flour 5 tablespoons all-purpose flour 1/2 stick (1/4 cup) unsalted butter, at room temperature 1/2 cup granulated sugar 1 egg, at room temperature 1/4 cup milk 1/4 teaspoon vanilla extract 3/4 teaspoon vanilla bean paste 1/2 cup granulated sugar 3 tablespoons butter 1/4 cup plus 1 tablespoon heavy cream, at room temperature 1/2 teaspoon fleur de sel One 8-ounce package cream cheese 1/4 cup granulated sugar 1 teaspoon vanilla 1 egg 8 ounces mascarpone, at room temperature 1 stick (1/2 cup) unsalted butter, at room temperature 1 tablespoon vanilla bean paste 1 1/2 cups confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes). For the vanilla bean cupcake: In a small bowl, combine the self-rising and all-purpose flours. Set aside. Using a stand mixer with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar gradually and beat until fluffy. Beat in the egg. Add the flour mixture in two parts, alternating with the milk and vanilla extract, and mix until well blended. Fold in the vanilla bean paste. For the salted caramel: Cook the sugar in a medium saucepan over medium heat, whisking it occasionally as it melts, until it turns a deep amber color. Add the butter and stir until melted. Add the heavy cream and whisk until the caramel is smooth. Remove from the heat and let cool in a glass bowl. Add the fleur de sel. For the salted caramel cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes. Mix in a third of the salted caramel. Layer the cupcake liners with some of the vanilla bean cupcake batter first. Add a drizzle of the salted caramel (not too much) before adding a layer of the salted caramel cheesecake batter. Fill the liners with both batters about three-quarters full because the cupcakes will rise. (Depending on your layering technique, you may have more of one batter than the other. You can always make straight cupcakes or cheesecakes with the extra batter.) Bake about 18 minutes. Set aside to cool completely. For the vanilla bean mascarpone frosting: Beat the mascarpone, butter and vanilla in the bowl of an electric mixer. Add the confectioners' sugar and beat until fluffy. Frost the cooled cupcakes with the frosting, decorating with the extra caramel. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61544,"Arugula and Strawberry Salad 3 tablespoons sherry vinegar 1/2 teaspoon granulated sugar 3 tablespoons extra-virgin olive oil 1 tablespoon canola oil 1/4 teaspoon kosher salt, plus more for seasoning 2 cups arugula leaves 1 generous pint fresh strawberries, washed, dried and split lengthwise Sprinkle poppy seeds Instructions: In a large serving bowl, whisk together the sherry vinegar and sugar. Whisk in the olive oil, canola oil and 1/4 teaspoon salt. Taste for seasoning.
Toss the arugula leaves in the dressing, add the strawberries and poppy seeds and gently mix. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 61545,"Shrimp Fried Rice 2 large eggs Kosher salt 2 tablespoons vegetable oil 1 1/2 tablespoons low-sodium soy sauce 1 teaspoon sesame oil 1/2 pound medium shrimp, peeled, deveined and cut into pieces 1 tablespoon minced peeled ginger 4 ounces fresh or frozen snow peas (thawed, if frozen), halved 1 cup shredded carrots 1 bunch scallions, chopped 3 cups cooked white rice Instructions: Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. Transfer to a cutting board and cut into thin strips. Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute. Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61546,"Chocolate Cake Shake 4 cups vanilla ice cream 1/2 to 1 cup whole milk One 8-ounce piece leftover chocolate cake 2 shots espresso or coffee liqueur, optional Instructions: Add the ice cream and milk into a blender and puree. Add in the cake and blend. Serve the shake with a spoon and a straw in a pint glass. If you want to spike it up, add some espresso or coffee liqueur for an adult version. ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 61547,"Easy Zucchini Bread Canola nonstick cooking spray, for greasing the pan 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted and cooled slightly 1/3 cup vegetable oil 1 teaspoon pure vanilla extract 2 large eggs One 8-ounce zucchini (about 1 large), shredded (about 1 1/2 cups) 1 1/2 cups all-purpose flour (see Cook's Note) 1/2 cup packed light brown sugar
1/2 cup granulated sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt Instructions: Adjust rack to the middle position and preheat the oven to 325 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture into the flour mixture until just combined. Spoon the batter into the prepared pan, smoothing out the top with the back of a spoon.
Bake, rotating the pan about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes. Let cool completely in the pan on a wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61548,"Espresso Ricotta Cheesecake 48 amaretti cookies 1/2 cup graham cracker crumbs 1 stick butter, melted 2 tablespoons gelatin 4 tablespoons cold water 1/4 cup sugar 1/2 cup strong espresso coffee 1 15-ounce container ricotta cheese 1/2 teaspoon pure vanilla extract 3/4 cup heavy cream Pinch cinnamon 1 tablespoon toasted almonds Instructions: Preheat oven to 400 degrees. Butter a 10-inch springform pan. Using a rolling pin crush amaretti cookies to fine crumbs. Set aside 1/2 cup of crumbs and transfer remaining crumbs to a bowl; add graham crackers and stir in melted butter. Press crumb mixture on bottom and halfway up sides of springform pan. Bake 5 minutes; cool completely. In a small bowl sprinkle gelatin over cold water and let soften. In a large bowl combine hot espresso with sugar and gelatin mixture and stir to dissolve. Let cool slightly. Add ricotta cheese and beat until smooth. Stir in vanilla. In a chilled bowl whip 1/2 cup of the cream to stiff peaks; fold into coffee mixture. Pour half of coffee mixture into crust, top with reserved amaretti crumbs and cover with remaining coffee mixture. Smooth top. Chill overnight. To serve, run a knife around edge of pan to loosen and carefully remove springform rim. Whip remaining 1/4 cup heavy cream flavored with cinnamon to stiff peaks, transfer to a pastry tube and pipe decorative rosettes on cake. Sprinkle with toasted almonds. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 61549,"Asparagus Soup with Parmigiano Zabaglione 2 tablespoons extra-virgin olive oil 1 1/2 cups finely chopped yellow onion Pinch finely ground salt 1 large russet potato, about 12 ounces, peeled and cut into 1-inch cubes 1 bay leaf 6 cups chicken stock
Salt and freshly ground black pepper 2 pounds asparagus, tough ends removed, cut crosswise into 1/2-inch slices 2 teaspoons finely chopped fresh thyme leaves 2 cups tightly packed fresh spinach leaves 1/4 teaspoon powdered ascorbic acid (vitamin C) 1 cup heavy cream, chilled 2 teaspoons freshly grated lemon zest 2 egg yolks 3 tablespoons dry white wine Finely ground salt and freshly ground black pepper 1/2 cup freshly grated Parmigiano-Reggiano 1/4 cup heavy cream, whipped to soft peaks Instructions: For the soup, set a large saucepot over a high flame and heat up the olive oil. Add the onions, stir briefly, and lower the heat to medium. Add a pinch of salt to draw moisture out of the onions. Cook the onions until they are soft and translucent but without any browning, about 10 minutes, stirring occasionally. Add the potatoes, bay leaf and chicken stock. Raise the flame to high to bring the stock to a boil, then lower the heat to a simmer. Taste the stock and season with salt and pepper, if necessary. Cook until the potatoes are tender, about 10 minutes. Add the asparagus and thyme. Return the stock to a simmer. Cook until the asparagus is barely tender. Remove the bay leaf. Working quickly, ladle some of the soup into a blender with the spinach and vitamin C. Process until the soup is smooth and homogenous. To cool quickly, remove to a large bowl set inside a larger bowl filled with ice water or a sink partially filled with ice water. Add the cream and lemon zest, and season with salt and pepper. Stir often until the soup is no longer steaming. (The soup can be made to this point, covered and refrigerated for up to 1 day or frozen for up to 1 month.) To make the zabaglione, bring 2 inches of water to a simmer in a large saucepan. In a large non-reactive bowl, whisk together the egg yolks and wine. Season with salt and pepper. Set the bowl inside the saucepan but not touching the water, and whisk constantly until the mixture has thickened to point where the whisk can leave a clean trail on the bottom of the bowl, 3 to 5 minutes. Remove the bowl from the heat. Whisk vigorously for 1 minute to cool to room temperature and gradually whisk in the cheese. Season the mixture with pepper, to taste. (The zabaglione can be made to this point, covered and refrigerated for up to 1 day.) Add 1/3 of the whipped cream. Whisk until smooth and then fold in the remaining whipped cream, being careful keep the mixture light and airy.
To serve, in a large saucepot, warm the soup over medium heat. Ladle into espresso cups. Spoon the zabaglione over each serving (about 1 teaspoon for each espresso cup of soup). Serve warm or at room temperature.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61550,"Cabbage Salad with Squid 1 4-ounce tin squid packed in oil, chopped 1 1/2 cups shredded cabbage 1/2 cup shredded carrots 2 tablespoons chopped roasted peanuts 1 tablespoon sliced Fresno cl 1 tablespoon chopped scallions 4 teaspoons fresh lime juice 1 tablespoon fish sauce 2 teaspoons sugar Fresh cilantro leaves, for topping Instructions: Combine the squid, cabbage, carrots, peanuts, sliced cl and scallions in a large bowl. Add the lime juice, fish sauce and sugar and massage into the salad with your fingers. Serve topped with fresh cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 61551,"Amy's Crusty Italian Loaf 1/4 cup, (2 ounces) very warm water (105 to 115 degrees) 3/4 teaspoon active dry yeast 1 cup, (8 ounces) cool water ( 75 degrees) 1 1/2 cups, (12 ounces) Sponge Starter, recipe follows 3 1/2 cups, (16 ounces) unbleached allpurpose flour 1 tablespoon, plus 1 teaspoon Kosher salt Instructions: Sponge Starter: 1 1/2 cups (12 ounces) very warm water (105 degrees F to 115 degrees F) 1/4 teaspoon active dry yeast 3 1/2 cups (16 ounces) unbleached all-purpose flour Mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes until a smooth, somewhat elastic batter has formed. The batter will be very stiff; it gets softer and more elastic after it has proofed. You may find it easier to mix the sponge using an electric mixer, with a paddle or a dough hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a 2-quart clear plastic container and cover with plastic wrap. At this point you have two options: If you plan to make your dough later that same day, let the sponge rest at room temperature until it has risen to the point where it just begins to collapse. This may take 6 to 8 hours, depending on the temperature of the room and the strength of the yeast. The sponge will triple in volume and small dents will begin to appear in the top as it reaches its peak and then begins to deflate. The sponge is now in perfect condition to be used in a dough. It's best if you have already weighted or measured out all of your other recipe ingredients before the sponge reaches this point so you can use it before it collapses too much. If you're not planning to make your dough until the next day or the day after, put the covered sponge in the refrigerator and let it rise there for at least 14 hours before taking it out to use in a recipe. Be sure to compensate for the cold temperature of the starter by using warm water (85 degrees to 90 degrees F) in the dough instead of the cool water specified in the bread recipe. Or let the starter sit out, covered until it reaches room temperature (this may take several hours), but don't let it collapse too much before you use it. Yield: 28 ounces Combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Add the cool water and sponge starter to the yeast mixture and mix with your fingers for about 2 minutes, breaking up the sponge. The mixture should look milky and slightly foamy. Add the flour and salt and mix with your fingers to incorporate the flour, scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from your fingers. If the dough is not sticky, add 1 tablespoon of water. Move the dough to a lightly floured surface and knead for about 5 minutes, until it becomes supple and fairly smooth. This is a sticky, wet dough; don't be tempted to add more flour to the work surface. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during kneading. Allow the dough to rest for 15 minutes, covered with oiled plastic wrap. (This rest period is the autolyse.) Knead the dough 3 to 5 minutes, until it is stretchy and smooth, yet still slightly sticky. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (75 to 77 degrees) for about 1 hour, or until the dough looks slightly puffy but has not doubled. Place the dough in the refrigerator for at least 8 hours, or preferably, overnight to let it relax, develop flavor, and become more manageable. Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours, until it begins to warm up and starts to rise. Flour a work surface well and gently dump the dough onto it. Divide the dough into three equal pieces, about 13 ounces each. Gently flatten one piece, pressing out some of the air bubbles, and stretch it into a rectangle. Fold the top third down and the bottom third up as if you were folding a business letter. Now form the loaf into a short baguette by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Do not elongate. These loaves are about 10 inches long. Cover an area on the work surface with a thick layer of flour and place the loaf, seam side down, on the flour. Repeat with remaining pieces of dough. The loaves will be loose and slightly irregular in shape. Leave plenty of space between the loaves they will spread as they rise. Cover the loaves with well oiled plastic and let them rise for 1 to 2 hours, until bubbly and loose. Thirty minutes before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone. Sprinkle a peel very generously with cornmeal. Line an upsidedown baking sheet with parchment paper and sprinkle very generously with cornmeal. Lift one loaf, flip it over so the floured side is on top, and gently tug on the ends to stretch the loaf to the full length of the peel, or about 14 inches on a pan. Repeat with the remaining loaves, placing 2 on the peel and 1 on the pan. Dimple each loaf with your finger in about 6 places, but don't deflate them too much. Be sure the loaves are loosened from the peel, then carefully slide them onto the baking stone. Place the pan of bread on the rack below the stone. Using a plant sprayer, quickly mist the loaves with water 8 to 10 times, then quickly shut oven door. Mist the loaves again after 1 minute. Then mist again 1 minute later. Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the loaves will soften as they cool.) Transfer the bread to a rack to cool for at least 30 minutes before serving. ","[Pinot Grigio, Vermentino, Sauvignon Blanc, Chianti]" 61552,"Christmas Cutout Sugar Cookies 4 cups sifted all-purpose flour 2 teaspoons baking powder 1 1/2 cups sugar 2 eggs 3/4 cup butter (1 1/2 sticks) 2 teaspoons vanilla extract Colored Icing, recipe follows 1/2 cup confectioners? sugar 1 1/2 tablespoons water 3 to 4 drops food coloring, plus more as needed Colored sprinkles, optional Instructions: Preheat oven to 350 degrees F. In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating. In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors. Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61553,"Stuffed Leg of Lamb 4.5-5 pound boneless leg of lamb Smashed peeled garlic 1 to 2 teaspoons chopped fresh rosemary Stuffing (see recipe above) 1/4 cup red wine 3/4 cup brown stock or beef broth 1 pound peeled, seeded and chopped tomatoes 1 tablespoon slivered pitted olives Chopped parsley Instructions: Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely; sprinkle meat with rosemary. Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce. Discard fat in roasting pan. Add wine and broth and reduce. Add tomatoes and olives and season to taste with salt and pepper. Remove from heat add parsley. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 61554,"Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon Maple-Mustard Glazed Canadian Bacon: 1/4 cup grade B pure maple syrup 1 heaping tablespoon Dijon mustard 2 tablespoons canola oil 6 slices thick-cut Canadian bacon Vermont Cheddar and Herb Scramble: 12 cherry tomatoes, halved Salt and freshly ground black pepper 12 large eggs 3 ounces grated aged white Vermont Cheddar 1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped fresh parsley leaves 2 teaspoons finely chopped fresh tarragon 6 tablespoons unsalted butter, cut into pieces Popovers: 1 tablespoon unsalted butter, melted and cooled, plus more for greasing pans 3/4 cup all-purpose flour 3/4 cup whole milk, at room temperature 1/2 teaspoon kosher salt 1/2 teaspoon coarsely ground black pepper 2 large eggs, at room temperature Instructions: For the canadian bacon: Whisk the maple syrup and mustard in a small bowl. Set aside. Heat the canola oil in a large cast-iron pan over high heat. Add the Canadian bacon and cook until browned on the bottom, about 3 minutes. Flip and brush generously with the maple syrup mixture. Cook for another 2 minutes, and then transfer to a platter. For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet. Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes. Season them with salt and pepper, and transfer to a plate. Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper. Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle. Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form. Remove from the heat and set aside. For the popovers: Preheat the oven to 425 degrees F. Generously brush a 6-slot aluminum popover pan with softened butter. Place the pan in the oven to heat 5 minutes before you are ready to add the batter. Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth. The batter should be thin. Fill the popover pans less than halfway full and bake for exactly 30 minutes. Do not open the oven door while popovers are baking. Make the popovers last because they need to be eaten almost immediately once removed from the oven. For assembly: Open the popovers and fill each half with a slice of the bacon. Top each with the eggs, and a cherry tomato half. Serve the remaining tomatoes on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61555,"Cardamom Coffee and Cream Granita 6 cardamom pods Water and coffee grounds to make 4 cups strong, freshly brewed coffee Water and coffee grounds to make 4 cups strong, freshly brewed coffee
3/4 cup sweetened condensed milk (adjust for individual taste) 1 cup water Instructions: Split cardamom pods and sprinkle seeds in with coffee when brewing. Combine coffee, sweetened condensed milk and water. Sweeten to taste. Place mixture in metal bowl and freeze for 2 to 3 hours or until slushy. Remove from freezer and mash with whisk or fork until soft. Return to freezer and leave for 2-3 hours more. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 61556,"Shrimp and Vegetable Tempura 1/2 cup low-sodium soy sauce 2 tablespoons rice wine vinegar 1 lemon, juiced 1 pound large shrimp, peeled with tails on 1 cup rice flour, plus 1 cup for dusting 1 cup cold seltzer water 2 large egg yolks 1 teaspoon toasted sesame oil Kosher salt Peanut oil, for frying 2 red bell peppers, sliced into strips 2 avocados, peeled and sliced thick 1 lemon, sliced very thin 12 green beans 8 shiitake mushrooms, halved 4 scallions Instructions: Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop. Prepare the shrimp: Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water. Make the Tempura batter: Put the flour in a bowl and whisk in the seltzer to get out all the lumps. Add the egg yolks and blend it in well. Flavor with sesame oil and a pinch of salt. The batter should be the consistency of heavy cream. Time to fry: Heat about 2 inches of peanut oil to 375 degrees F in a wok or deep skillet. Dry the shrimp and vegetables well. Dust them with flour to soak up any remaining moisture and shake off the excess. Dip them into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil, do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp and vegetables from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 61557,"Oxtail Stew 2 pounds oxtail pieces Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 1 onion, chopped 4 cloves garlic, chopped 3 tablespoons tomato paste 20 juniper berries, crushed 20 allspice berries 1 quart beef stock 2 pounds Yukon gold potatoes, cut into large dice, or 1 1/2 pounds whole small red potatoes 1 (7 to 7 1/2-ounce) celery root (celeriac), cut into large dice Instructions:

1. Sprinkle the oxtails with salt and pepper. In a Dutch oven over medium-high heat, brown the oxtails on both sides, 4 minutes each side. Remove the oxtails to a plate and reserve.
2. Cook the onions and garlic in the Dutch oven for 2 minutes. Add the tomato paste, juniper, and allspice and cook 2 minutes more. Put the oxtails back into the pan and add the stock and enough water to cover. Bring to a boil, then reduce to a simmer and cook for 1 hour, occasionally skimming the fat from the surface.
3. Add the potatoes and celery root and continue to cook until the meat is tender, another 1 1/2 hours. Skim the fat from the surface. ","[Barolo, Barbaresco, Rioja Reserva, Syrah/Shiraz]" 61558,"Asparagus with Vin Santo Vinaigrette 1 1/2 cups vin santo (about 375 milliliters) 1 tablespoon lemon juice 1 tablespoon Dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil 1 bunch asparagus, bottom ends trimmed 6 leaves of Bibb lettuce 1 hard boiled egg, sliced 1/4 cup chopped toasted almonds Instructions: In a small saucepan over medium heat, reduce the vin santo to 1/3 cup, about 10 minutes. In a small bowl, combine the reduced vin santo, lemon juice, mustard, salt, and pepper. Whisk to combine, making sure the mustard is fully dissolved. While whisking slowly drizzle in the olive oil. Bring a large pot of salted water to a boil over high heat. Add the asparagus. Cook until just tender, about 3 minutes. Transfer the asparagus to a bowl filled with ice water and let cool, about 3 minutes. Remove from water and pat dry with paper towels. Place the lettuce leaves on a serving platter and top with the asparagus, then the slices of hard boiled egg and chopped almonds. Drizzle the entire platter with the vinaigrette. Serve immediately. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 61559,"Chocolate Porter Cupcakes, Porter Ganache, Caramel Corn Crunch, Toasted Meringue 3/4 cup cake flour 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup light brown sugar 3/4 cup vegetable oil 1 teaspoon vanilla extract 1/2 teaspoon coffee extract 2 eggs 1 cup porter beer 1/4 cup cocoa 1/2 cup sour cream 1/2 cup porter beer 1 cup white chocolate coins 1/2 cup creamy peanut butter 1/2 cup milk chocolate coins 1 cup caramel corn, such as Cracker Jack, plus more for garnish 1 cup sugar 4 egg whites 1 teaspoon vanilla extract 1/8 teaspoon salt Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a mini cupcake pan with 12 cupcake liners. Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer with a paddle attachment, cream the sugar and oil together, about 5 minutes. Scrape down the sides of the bowl, and then add the vanilla and coffee extracts and 1 egg at a time, scraping down the sides of the bowl after each addition. Whisk your porter beer and cocoa together in a separate bowl and set aside. Turn the mixer to low and add your sour cream. Continue with the mixer on the lowest speed and add the flour mixture and cocoa mixture, alternating between the two, beginning and ending with the flour. Fill the prepared liners half full with the batter and bake for 30 minutes. Cool. For the ganache: In a microwave-safe bowl, heat the porter beer to 130 degrees F. Pour the beer over the white chocolate in a clean medium bowl. Whisk until incorporated. Transfer the ganache into a sauce bottle for use. Hold at room temperature until the cupcakes are cooled. For the caramel corn crunch: In a microwave-safe bowl, heat your peanut butter and milk chocolate for 30 second increments until melted. Stir with a spoon between heating. Crush the caramel corn in a food processor until fine. Pour the chocolate mixture over the caramel corn. Stir with a spoon until incorporated. Chill in the refrigerator until set. Scoop with a number 70 ice cream scoop on to a plate lined with waxed paper. Reserve at room temperature until assembly. For the meringue: Combine the sugar and egg whites in a saucepan. Whisking constantly over low heat, bring the mixture to 110 degrees F. Pour the egg mixture into a standing mixer fitted with a whip attachment. Whip until it reaches room temperature; the mixture should be light, fluffy and shiny. Add the vanilla extract and salt. This recipe should be done just prior to assembly. To assemble: Push the caramel corn filling into the middle of each porter cupcake. Fill in the hole with the porter ganache. Chill until set. Fill a piping bag fitted with a star tip half full with the meringue. Pipe on top of the cupcake. Toast the meringue with a kitchen torch. Garnish with caramel corn. ","[Pinot Noir, Cabernet Sauvignon, Syrah, Zinfandel]" 61560,"Pho Soup 1 pound cremini mushrooms, roughly chopped
   2 stalks celery, diced
   1 whole carrot, peeled and diced
   1 yellow onion, peeled and diced
   2 thumb-sized pieces fresh ginger, diced
   1 stalk lemongrass, pounded with the back of knife, then roughly chopped
   4 tablespoons canola oil
   1/2 bunch fresh cilantro, leaves roughly chopped
   1 bunch sweet basil, leaves roughly chopped
   3 jalapenos, roughly chopped
   2 heaping tablespoons sambal oelek
   1/2 cup soy sauce
   1 tablespoon sesame oil
   Salt 1/4 cup sambal oelek 1/4 cup soy sauce 1/4 cup apple cider vinegar 1 teaspoon sesame oil 2 tablespoons dark brown sugar Eggplant Carrot Red pepper Shiitake mushrooms Fresh spinach Snow peas \Dragon\ noodles, fresh ramen, lo mein or buckwheat noodles Lime wedges, for garnish Instructions: For the base: Preheat the oven to 350 degrees F. In a roasting pan, combine the mushrooms, celery, carrots, onions, ginger, lemongrass and canola oil. Bake for 25 minutes. Remove from the oven, transfer into a large pot and add 1 gallon of cool water. Bring to a simmer, then add the cilantro, basil and jalapenos and simmer for 20 minutes. Strain and stir in the sambal, soy sauce, sesame oil, and salt to taste. For the spicy vinaigrette: Whisk together all the vinaigrette ingredients. Toss the desired medley of vegetables with spicy vinaigrette and serve on top of each soup bowl with noodles. Garnish with a fresh piece of lime. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 61561,"New York Cheesecake Cookies 1 1/4 cups finely crushed graham crackers (1 sleeve) 1 cup flour 1 1/2 teaspoons baking powder 1 stick (8 tablespoons) unsalted butter, softened 1/2 cup packed brown sugar 1 egg, separated 3 ounces cream cheese, softened 1/4 cup granulated sugar 2 teaspoons lemon zest 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined. In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside. Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies. Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61562,"Mojito Chicken and Roasted Asparagus with Almonds Olive oil cooking spray 2 bunches asparagus (2 pounds) Salt and fresh ground black pepper 1/4 cup slivered almonds 2 teaspoons olive oil 1/2 cup chopped onion 2 cloves garlic, minced 1 tablespoon sugar 1 pound cut-up skinless boneless chicken breasts 1/2 cup fresh lime juice 1/2 cup rum 1 teaspoon finely grated lime zest 1/4 cup chopped fresh mint leaves 1 cup couscous, cooked according to package directions Instructions: Preheat oven to 400 degrees F Coat a large baking sheet with cooking spray. Arrange asparagus on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more minutes, until fork-tender and almonds are golden brown. Remove from the oven and set aside. Meanwhile, heat oil in a large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides. Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous with the almond topped asparagus on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61563,"Game Night Punch 1 large block of ice (made in a glass container or the bottom of a milk carton) 1 liter vodka
One 32-ounce bottle Concord grape juice, chilled 6 ounces fresh lime juice
3 ounces agave nectar
1/4 teaspoon ground clove
12 ounces club soda, chilled 1 naval orange, sliced
6 star anise pods
Instructions: Add 1 large block of ice to a punch bowl, then add the vodka and grape juice and stir thoroughly. Add the lime juice, agave and clove to a mixing tin, shake vigorously and pour the contents into the punch bowl. Add the club soda and stir thoroughly. Garnish with the orange slices and star anise and serve. ","[Vodka, Moscato, Sauvignon Blanc, Pinot Grigio]" 61564,"Chocolate Strawberry Shortcakes 1 cup all-purpose flour, plus more for dusting 1/3 cup granulated sugar 2 tablespoons Dutch-process cocoa powder 3/4 teaspoon baking powder 1/4 teaspoon salt 4 tablespoons cold unsalted butter, cut into pieces 3 ounces milk chocolate, roughly chopped 2 large eggs 1/4 cup heavy cream 1 teaspoon vanilla extract Raw or turbinado sugar, for sprinkling 1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large 1/4 cup granulated sugar 1 cup heavy cream Instructions: Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake. Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool. Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree. Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries. ","[Pinot Noir, Riesling, Moscato, Brachetto]" 61565,"Kale and Artichoke Dip 1 1/2 cups thawed, squeezed and chopped frozen kale (about 5 ounces) 1/2 cup thawed and roughly chopped frozen artichoke hearts (about 2 ounces) 3/4 cup shredded low-fat Swiss cheese 3/4 cup skim milk 1/3 cup freshly grated Parmesan 4 ounces reduced-fat cream cheese, at room temperature 1/2 teaspoon Worcestershire sauce Large pinch cayenne pepper Kosher salt 1 small clove garlic, finely minced Multi-grain corn tortilla chips, for serving Instructions: Preheat the oven to 450 degrees F. Combine the kale, artichoke hearts, 1/2 cup of the Swiss cheese, the milk, all but 1 tablespoon of the Parmesan, the cream cheese, Worcestershire, cayenne, 1/2 teaspoon salt and the garlic in a medium bowl. Transfer to a 1-quart baking dish and sprinkle with the remaining 1/4 cup Swiss cheese and 1 tablespoon Parmesan. Bake until bubbly and lightly golden, 20 to 25 minutes. Let set for 5 minutes and serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 61566,"Black and White Brownies 2 sticks (1 cup) butter, plus for greasing the pan 5 ounces unsweetened chocolate 1/4 cup unsweetened cocoa powder
2 cups sugar
1 tablespoon vanilla
3 large eggs
1 1/4 cups all-purpose flour
3/4 cup white chocolate chips
1 package white almond bark
Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. In a medium-large saucepan over low heat, melt the butter with the unsweetened chocolate, whisking occasionally, until smooth and fully melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes. Stir in sugar and vanilla until just combined. Stir in the eggs, one at a time. Gently stir in the flour until halfway incorporated. Add the white chocolate chips and stir just until combined. Pour the batter (it will be very thick!) into the baking pan and spread to even out the top. Bake 20 to 25 minutes, then check the brownies with a toothpick; if they are overly gooey/messy, return them to the oven for another 5 to 10 minutes. (Just be careful not to burn the edges.) Allow the brownies to cool completely. Cut into 1-by-2-inch fingers and place on a rack over a baking sheet. Melt the almond bark in a double-boiler (or in the microwave in 30-second intervals). Dip one end of each brownie finger into the almond bark and then return to the rack until the coating has hardened, 5 to 10 minutes. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]

" 61567,"Chicken Tarragon 3 boneless, skinless chicken breasts, halved 2 tablespoons flour 1/4 cup butter 1/4 cup shallots, chopped 1/4 cup dry white wine 1 teaspoon dried tarragon 3/4 cup chicken broth 1/4 cup heavy cream Instructions: Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 tablespoons butter, add chicken and brown on both sides. Transfer to heated platter. Add shallots to skillet and saute briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir, and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to heated platter and keep hot. Add 1 tablespoon each butter and cream to pan, heat and pour over chicken.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61568,"Double Chocolate Chip Cookies With Chocolate Chunks 1 stick unsalted butter, softened 1/3 cup granulated sugar 1/3 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1/4 cup natural cocoa powder (not Dutch-process) 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chunks Instructions: Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat. Whisk the flour, cocoa powder, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the chocolate chunks. Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 61569,"Australian Shrimp with Blood Orange Sauce 10 cups blood orange juice* 3 small shallot, sliced 1/4 cup freshly chopped tarragon leaves 3 tablespoons chopped fresh rosemary leaves 1/4 cup sugar 2 cups heavy cream 1 1/2 pounds unsalted butter, cut into small pieces Kosher salt and freshly ground white pepper 4 zucchini 20 large shrimp (see Cook's Note), 16 peeled and deveined 6 tablespoons fruity extra-virgin olive oil Kosher salt and freshly ground black pepper Zucchini, reserved from above 8 egg yolks 1 cup heavy cream 1 tablespoon minced orange zest 1 tablespoon freshly chopped rosemary leaves 1 teaspoon minced fresh garlic 4 tablespoons extra virgin olive oil Diced zucchini, reserved from above 2 blood oranges, peeled and sliced Kosher salt and freshly ground black pepper Basil oil** 4 sprigs fresh rosemary, for garnish Instructions: To make the sauce, combine the blood orange juice, shallots, tarragon, rosemary and sugar and bring to a simmer over medium heat. Simmer the mixture until the flavors blend, about 10 minutes then add the cream. Simmer for another 1 or 2 minutes, then remove the pot from the heat and steep for 15 minutes. Strain the sauce through a fine sieve and set aside until shortly before serving. To begin the zucchini rings: Cut each zucchini into 4 (1-inch thick) cylinders. Dice the remaining zucchini and set aside for garnish. Cut out the center of each zucchini cylinder, creating a hole in each ring about 1 1/2 inches across. Reserve the centers to make the custard below. Bring a large pot of salted water to a boil. Blanch the zucchini rings until they are just tender, then drain and refresh in ice water. Preheat the oven to 325 degrees F. To make the custard: Mash the reserved zucchini centers. In a small bowl, whisk the egg yolks with the cream. Add the mashed zucchini, orange zest, rosemary and garlic. Divide the mixture between 4 ramekins then bake in a water bath until the custard is just set, about 15 minutes. Remove the custards from the oven and keep warm. Reduce the oven temperature to 200 degrees F. To assemble the zucchini and shrimp rings: Fit each shelled shrimp into a blanched zucchini ring by curling the shrimp. Skewer the remaining shrimp with toothpicks (so they will lie flat during cooking). To finish the sauce: Bring the strained sauce to a simmer over medium heat. Reduce the heat to low. Gradually incorporate the butter, emulsifying it into the sauce with a handheld mixer or whisk. Adjust the seasoning with salt and pepper and reserve over very low heat. To cook the shrimp and garnish: Heat several tablespoons of olive oil in 2 large skillets over medium heat. Working in batches if necessary, cook the diced zucchini in one pan and the sliced oranges in the other. Season the zucchini with salt and pepper and cook until golden and tender; keep warm in a low oven. Cook the orange slices just until firm, season with pepper then keep them warm in the oven as well. Wipe out the skillets. Add olive oil to each and heat over medium. Season the stuffed zucchini and the skewered shrimp liberally with salt and pepper. Working in batches, cook the zucchini and shrimp rings in 1 pan and the skewered shrimp in the other, in both cases cooking until the shrimp is firm and lightly browned. To plate the dish: Unmold the custards onto 4 large warm plates (run a paring knife around the outer edges of the molds first to prevent sticking). Arrange zucchini and shrimp ring around each custard. Remove the toothpicks from the shrimp and place 4 shrimp on each plate. Arrange a slice of blood orange and some diced zucchini on each plate. Drizzle the plates with blood orange sauce and basil oil. Garnish with fresh rosemary sprigs and serve. ","[Chardonnay, Vermentino, Grner Veltliner, Riesling]" 61570,"Skillet-Roasted Lamb Chops 6 cloves garlic, crushed 1 sprig fresh rosemary 1 sprig fresh thyme Pinch crushed red pepper 1/2 cup plus 1 tablespoon extra-virgin olive oil Two 8-bone lamb racks (1 to 1 1/2 pounds each), frenched
Kosher salt and freshly ground black pepper Instructions: In a small bowl, combine the garlic, rosemary, thyme, crushed red pepper and 1/2 cup of the olive oil. Put the lamb racks on a rimmed baking sheet or in a baking dish and pour the marinade over the racks. Cover and refrigerate, turning occasionally, for at least 6 hours and up to 24 hours. Let the lamb stand at room temperature for 1 hour. Preheat the oven to 275 degrees F. Place a large cast-iron pan over medium-high heat and add the remaining 1 tablespoon olive oil. Brush the excess marinade off the lamb (reserve the marinade) and season with salt and pepper. Brown the lamb for 3 to 4 minutes, then remove to a plate. Add the reserved marinade to the pan and cook for 2 minutes. Let cool slightly. Interlock the lamb bones from one rack with the other and return the racks to the pan meat-side down with the bones upright. Transfer to the oven and cook, basting with the pan juices about every 5 minutes, until an instant-read thermometer reads 135 degrees F (or to preferred doneness), 30 to 40 minutes. Rest the lamb for 20 minutes before carving. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 61571,"Beer Marinated Chicken with Pumpkin Puree and Yogurt Rice 4 chicken breasts, skin on 1 cup beer (wheat) 1 cup water 2 tablespoons salt 2 butternut squash cut in half 1 red onion 1 tablespoon olive oil or pumpkin seed oil 4 cloves garlic 1 tablespoon curry powder 1 tablespoon parmesan cheese 1 cup basmati rice 1/4 cup chopped onion 1 cup chopped butternut squash 1 cup chopped apples (peeled) 2 tablespoons olive oil 1 teaspoon curry powder 3 cups of chicken stock or water 1 cup yogurt Instructions: For the chicken: Combine beer, water and salt. Put the chicken in the curing liquid. Drain and pat dry with paper towels. Saute the chicken breast in medium pan with 1 tablespoon olive oil, skin side down 3 minutes on medium heat and additional minutes on 400 degrees in the oven. Take out, turn to meat side and let rest in pan for additional 2 minutes. For the puree: Brush sheet pan with olive oil and put all ingredients in sheet pan. Roast in oven for 25 minutes. Take out and put in blender. Blend until smooth. Put in pot and add in tablespoon grated parmesan cheese, salt and pepper to taste. For the rice: Saute in pot with all ingredients except chicken stock and yogurt. After 4 minutes, add in stock, let simmer for 15 minutes. Add in yogurt right before service. Garnish with toasted pumpkin seeds and touch of balsamic vinegar (drizzle on plate). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61572,"Couscous with Currants, Almonds, and Parsley 2 cups instant couscous 1/4 cup currants 1/4 cup sliced almonds, toasted 1/4 chopped flat-leaf parsley Salt and freshly ground black pepper Instructions: Check couscous package instructions to see how much boiling water you will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined. Season with salt and pepper, to taste. Serve hot or at room temperature. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 61573,"Vegetarian Minestrone 2 tablespoons olive oil 1 cup chopped yellow onion 1/2 cup chopped carrot 1/4 cup chopped celery 3 garlic cloves, chopped 2 teaspoons kosher salt 1 teaspoon chopped fresh rosemary 1/2 teaspoon black pepper 1/4 teaspoon crushed red pepper 3 cups vegetable broth 1 15.5-ounce can cannellini beans, drained and rinsed 1 14.5-ounce can diced tomatoes, drained 1 1/2 cups chopped zucchini 1 tablespoon red wine vinegar 3 cups chopped collard greens (stems removed) 2 cups cooked orzo 1/2 cup shredded fresh parmesan cheese Instructions: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, garlic, salt, rosemary, black pepper and crushed red pepper. Cook, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes. Stir in the broth, 2 cups water, the cannellini beans, tomatoes, zucchini and vinegar. Bring to a boil over medium-high heat; reduce the heat to medium low and simmer until the zucchini is just tender, about 10 minutes. Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the orzo. Season with salt. Top with the shredded parmesan. Photograph Courtesy of Time Inc. Books/Alison Miksch. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 61574,"Tangy Root Beer Can Chicken 2 teaspoons soy sauce 3 thick slices ginger Kosher salt and freshly ground black pepper 1 tablespoon fresh lemon juice One 3- to 4-pound chicken, giblets removed Two 12-ounce cans root beer 2 tablespoons white wine vinegar 2 tablespoons molasses 2 tablespoons Dijon mustard
Instructions: Combine 1 can of the root beer, the vinegar, molasses, mustard, soy sauce, ginger slices, 1/4 teaspoon salt, and a few grinds of pepper in a small saucepan. Bring to a simmer over medium heat; adjust the heat and simmer until the mixture is syrupy and coats the back of a spoon, 15 to 20 minutes. Remove the ginger and whisk in the lemon juice. Let cool to room temperature. (The glaze can be made a day ahead.) Preheat the grill. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed over charcoal brickets to one side of the grill. Set up a drip pan on the other side to avoid flare-ups.
Meanwhile, pat the chicken dry inside and out with paper towels, then season inside and out with salt and pepper.
Pour out about a 1/4 cup of the root beer from the second can. Place the large opening of the chicken right over the can (the can should be well inside the cavity of the bird), making sure that the legs are positioned straight out. Tuck the wings behind the back of the chicken. Carefully place the chicken over the indirect-heat spot on the grill, balancing it on its two legs and the root beer can like a tripod. Cover the grill and cook until the chicken is golden and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F., 45 to 50 minutes with the grill heat maintained at around 350 degrees F. Uncover the grill and brush the chicken all over with about one-third of the root beer glaze. Cover and continue to cook until the chicken is nicely browned and registers 170 degrees F. at the thickest part of the thigh, 10 to 15 minutes more.
Carefully remove the chicken from the grill with the can still inside. Let chicken rest for about 15 minutes. With the chicken still on the can, use a pair of kitchen shears to cut down either side of the backbone and remove. Remove the chicken from the can and carve as desired. Serve with the remaining root beer glaze on the side.
Oven method: Position an oven rack in the bottom third of the oven and preheat to 450 degrees F. Put the chicken-on-a-can on a baking sheet, balancing on its two legs and the can like a tripod, and transfer to the oven. Turn the temperature down to 375 degrees F. Roast until the chicken is golden and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F., 45 to 50 minutes. Brush the chicken all over with about one-third of the root beer glaze. Continue to roast until the chicken is nicely browned and registers 170 degrees F. at the thickest part of the thigh, 10 to 15 minutes more.
Carefully remove the chicken from the oven with the can still inside. Let chicken rest for about 15 minutes. With the chicken still on the can, use a pair of kitchen shears to cut down either side of the backbone and remove. Remove the chicken from the can and carve as desired. Serve with the remaining root beer glaze on the side. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 61575,"Pork and Noodle Stir-Fry 8 ounces rice noodles 1 pork tenderloin (about 3/4 pound), cut into 1/4-inch-thick strips Kosher salt and freshly ground pepper 3 tablespoons cornstarch 2 cups fat-free low-sodium chicken broth 4 teaspoons vegetable oil 4 scallions, sliced (white and green parts separated) 1 2-inch piece ginger, peeled and minced 2 cloves garlic, minced 3 cups precut stir-fry vegetables (about 9 ounces) Grated zest of 1 lime, plus wedges for serving Instructions: Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl. Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes. Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 61576,"Sweet Cream Cheese Pumpkin Dip: Food Network One 15-ounce can pumpkin puree One 8-ounce package cream cheese, at room temperature 1 1/2 cups confectioners' sugar, plus more if needed 1 tablespoon pumpkin pie spice
Spiked Orange Whipped Cream, recipe follows Crunchy Candied Pumpkin Seeds, recipe follows Sliced green apples, for serving Fried wonton chips, for serving 3/4 cup whipping cream, chilled 1 tablespoon honey
1 tablespoon orange liqueur
Zest from 1/2 orange 1 cup pumpkin seeds Kosher salt
3 tablespoons butter, melted
3 tablespoons honey
Instructions: Whisk together the pumpkin puree, cream cheese, confectioners' sugar and pumpkin pie spice in a bowl. Adjust the sweetness if necessary with a little more sugar. Place the mixture in a serving bowl, dollop a large portion of Spiked Orange Whipped Cream on top and sprinkle with Crunchy Candied Pumpkin Seeds. Serve with sliced green apples and fried wonton chips! In a chilled bowl using an electric hand mixer or stand mixer with a whisk attachment, whip together the cream, honey, orange liqueur and orange zest until the mixture forms stiff peaks. Refrigerate until chilled, up to 2 hours. Add the seeds to a bowl and just cover with warm water. Add 1 tablespoon salt, stir to dissolve and let sit overnight to draw out the pulp (this gives a super crunchy seed!). Preheat the oven to 300 degrees F. Strain and completely dry the seeds. Coat in the butter and honey and sprinkle with salt to taste. Spread on a baking sheet and bake, stirring every 10 to 15 minutes, until golden brown, about 1 hour. Let cool (they will crisp up further as they cool). ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 61577,"Red, White and Blue Salad 1/4 cup champagne vinegar 1/4 cup water
1 tablespoon sugar
1 teaspoon kosher salt
1/2 English cucumber, peeled and diced (about 1 cup)
3 tablespoons extra-virgin olive oil 1 tablespoon champagne vinegar
1 teaspoon whole-grain mustard
1/2 teaspoon kosher salt
1 1/2 cups red grapes, halved
1 cup blueberries
2 heads radicchio, chopped
1 curly endive or frisee, chopped
1/2 cup crumbled gorgonzola picante
1/2 cup chopped roasted and salted pistachios
Instructions: For the quick pickle: In a small saucepan over medium heat, combine the vinegar, water, sugar and salt and bring to a simmer. Remove from the heat and allow to cool for 5 minutes. In a small bowl, pour the brine over the cucumbers and allow to sit at room temperature for 30 minutes. For the salad: In a large bowl, whisk together the oil, vinegar, mustard and salt. Add the grapes, blueberries, radicchio and endive and toss well to coat. Drain the cucumbers and add them to the bowl along with the gorgonzola picante and pistachios. Toss one last time and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61578,"Alton - Red Sauce 2 (28-ounce) cans whole, peeled tomatoes 1/4 cup sherry vinegar 1/4 cup sugar 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1 teaspoon dried basil 1 onion 1 carrot 1 stalk celery 2 ounces olive oil 4 cloves garlic, minced 3 tablespoons capers, rinsed and drained 1/2 cup white wine Kosher salt and black pepper, to taste Instructions: In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency. Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside. Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan. Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat. Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning ","[Barolo, Barbaresco, Chianti, Rioja]" 61579,"Banana Caramel Cake Crisco? Original No-Stick Cooking Spray 1 pkg. Pillsbury? Moist Supreme? Sugar Free Classic Yellow Cake Mix 2 tsps. ground cinnamon 3 large eggs 1/2 cup water 1/2 cup Crisco? Pure Vegetable Oil 1 1/2 cups mashed very ripe bananas (about 3 bananas) 1 cup coarsely chopped pecans or walnuts 2 ripe bananas, sliced Smucker's? Sundae Syrup? Sugar Free Caramel Flavored Syrup Instructions: HEAT oven to 350 degrees F. Coat 13x9-inch baking pan with no-stick cooking spray. BEAT cake mix, cinnamon, eggs, water and oil in medium bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Beat in mashed bananas. Stir in nuts. Spread in prepared pan. BAKE 34 to 36 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes. Serve warm. Top each serving with sliced bananas. Drizzle with caramel syrup. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 61580,"Hollandaise Sauce 1 1/3 cup unsalted butter 2 large egg yolks 2 tablespoons cold water 1 tablespoon strained freshly squeezed lemon juice, plus more to taste 1 teaspoon kosher salt Freshly ground white pepper or a pinch of cayenne pepper Instructions: In a medium saucepan, completely melt the butter over medium-low heat. Remove the pan from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the pan. Set the butter aside in a warm spot. Fill a medium saucepan with a couple inches of water, and bring to a simmer over medium heat. In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly. Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper to taste. (If the sauce is very thick add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 61581,"Chocolate Chip Fruitcake Bars 1 roll (16.5 oz) Pillsbury? refrigerated chocolate chip cookies 1/2 cup diced mixed candied fruit 1 tablespoon all-purpose flour 1/4 cup seedless raspberry jam Powdered sugar, if desired Instructions: Heat oven to 350 degrees F. Spray 8-inch square pan with cooking spray. Break up 2/3 of cookie dough into pan. With floured fingers, press dough evenly in bottom of pan to form crust. Break up remaining 1/3 of dough into small bowl. Add candied fruit and flour; mix well. Spread jam over dough in pan. Sprinkle with candied fruit mixture; press lightly into jam. Bake 25 to 30 minutes or until deep golden brown. Cool completely, about 1 hour. Lightly dust with powdered sugar. Cut into bars. Line the pan with foil, allowing enough foil to make the bars easy to lift and transfer to a flat surface for cutting. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 61582,"Bagna-Cauda Butter (With Garlic and Anchovies) 1/4 cup extra-virgin olive oil 1/4 cup chopped garlic 2 tablespoons very finely minced anchovies 1 cup unsalted butter, at room temperature
sea salt, preferably Gray salt
1 tablespoon very finely minced fresh Italian (flat-leaf) parsley Instructions: Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring until the garlic becomes toasty brown and the anchovies dissolve (about ten minutes). Let cool completely.
Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley. Refrigerate until firm enough to shape into a log.
Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a tootsie roll. Refrigerate for up to one week, or freeze for up to six months. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 61583,"Avocado-Lime Dipper 1 can (15 oz.) Del Monte? Sweet Peas-No Salt Added, drained 1 ripe medium avocado, peeled and pitted 1 medium jalapeno chili pepper, (seeded, if desired) Juice of 2 to 3 medium limes 1 to 2 medium garlic cloves, peeled 1/4 cup basil pesto (Optional) pita wedges, tortilla chips, raw veggies Instructions:

1. Combine all ingredients, except chips, in blender or food processor. Process until smooth.
2. Serve with pita wedges, tortilla chips, or raw veggies. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 61584,"Cream filled Pastry: Cremeschnitten 1 pound puff pastry 4 gelatin leaves soaked in 2 cups cold water 2 eggs 1/3 cup sugar 1 vanilla bean, halved lengthwise and seeds scraped 2 cups heavy cream, whipped 2/3 cup raspberry marmalade Powdered sugar or fondant, for decoration Instructions: Preheat oven to 375 degrees F. Roll out the puff pastry into 1/4-inch thickness. Cut into four (3 by 12-inch) pieces. Dock the dough all over. Bake for 18 to 20 minutes or until golden brown in color. Transfer to a baking rack to cool. Reserve 2 puff pastry strips. Cut each of the remaining two into 6 equal pieces. Reserve. In a bowl, soak gelatin leaves with cold water to soften. In a medium bowl, combine the eggs, sugar and vanilla scrapings. Cook over a double-boiler, whisking all the while, until mixture begins to thicken. Remove from heat and stir in the gelatin. Carefully fold the whipped cream into the egg mixture. Allow to cool and thicken for 15 minutes. To assemble: Spread 1/3 cup of raspberry marmalade on top of the 2 (12-inch) puff pastry pieces. Top raspberry marmalade with the cream mixture. Cover with cut pieces of puff pastry and refrigerate at least 1 hour before service. To serve: Sprinkle with powdered sugar. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61585,"Crunchy Kale Salad with Walnuts and Pecorino 4 cups finely julienned kale, cleaned and stems removed 2 cups finely julienned radicchio, cleaned and core removed
   1/4 cup extra-virgin olive oil 1 lemon, juiced and 1 teaspoon zest 1/2 cup shaved Pecorino Romano, plus extra for garnish
   1/4 cup dried currants 2 tablespoons finely sliced fresh basil Kosher salt and freshly cracked black pepper
   Kosher salt and freshly cracked black pepper 1/2 cup toasted walnuts Instructions: Toss the kale and radicchio with about half of the oil, lemon juice and zest in a large glass mixing bowl. Let stand about 2 minutes. Add the Pecorino, currants, basil and the remaining oil, lemon juice and zest. Thoroughly mix. Season with salt and pepper. Set aside.
   Fold in the walnuts just before serving and top the salad with a pile of Pecorino. ","[Chardonnay, Vermentino, Gavi, Barbera]" 61586,"cl Lime Popcorn 4 cups air-popped popcorn 1/2 teaspoon chipotle cl powder
   1/2 teaspoon ground turmeric
   1/4 teaspoon garlic powder
   1/8 teaspoon ground ginger
   1 tablespoon extra-virgin olive oil
   1/16 teaspoon lime extract
   Sea salt
   Instructions: Place the popcorn in a large bowl. Sprinkle with the chipotle cl powder, turmeric, garlic powder and ginger; toss well. Drizzle the oil and extract over the popcorn and toss again to coat. Season to taste with salt, if needed. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 61587,"Potatoes Persillade 2 waxy potatoes 2 cloves garlic, minced 1/4 cup minced parsley 4 to 6 tablespoons canola or other high quality vegetable oil 4 tablespoons unsalted butter Salt and pepper Instructions: Using a chef's knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack two or more slices together and cut into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook. Place the potatoes in cold water, bring to a boil, then immediately take off the heat and drain. Allow the potatoes to air dry. Meanwhile, prepare the persillade by mixing together the garlic and parsley. It is possible to prepare the dish ahead to this point. If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. You may drain and discard oil at this point, if desired. Add the butter and continue sauteing for another 5 minutes or longer to brown the potatoes completely. Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61588,"Brisket Sliders with Ranch 1 teaspoon onion powder 1/2 teaspoon paprika
   1/8 teaspoon ground allspice
   Kosher salt and freshly cracked black pepper One 3-pound brisket
   2 tablespoons olive oil
   2 bay leaves
   2 onions, cut into large chunks
   2 carrots, cut into large chunks
   One 15-ounce can diced tomatoes
   2 cups cola
   12 mini pretzel slider buns, for serving
   Homemade Ranch, recipe follows Pickled jalapenos, for serving 1 cup Greek yogurt 1/4 cup mayonnaise
   1 tablespoon juice from pickled jalapenos, optional
   2 tablespoons chopped fresh parsley
   2 tablespoons chopped fresh dill
   2 tablespoons chopped fresh chives 1 teaspoon onion powder
   Instructions: Position a rack on the lowest part of the oven. Preheat the oven to 325 degrees F. Mix together the onion powder, paprika, allspice, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the spice mix all over the brisket. Heat a large Dutch oven over medium-high heat. Add the oil and then the brisket. Sear on all sides to a deep golden brown, about 7 minutes. Nestle the bay leaves, onions and carrots around the brisket. Pour the tomatoes and cola over the meat and vegetables and bring to a simmer. Cover and cook until the meat is very tender, about 3 hours. Uncover the pot and let the meat and vegetables rest in the juices until no longer steaming, about 30 minutes. Slice the brisket against the grain into 1/4-inch slices. Serve the brisket slices on pretzel rolls buns with Homemade Ranch and pickled jalapenos. Mix together the yogurt, mayonnaise and pickle juice, if using in a small bowl. Add the parsley, dill, chives and onion powder and mix until smooth and combined. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 61589,"Mango Salsa 1 mango, peeled and diced 1/2 cup peeled, diced cucumber 1 tablespoon finely chopped jalapeno 1/3 cup diced red onion 1 tablespoon lime juice 1/3 cup roughly chopped cilantro leaves Salt and pepper Instructions: Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 61590,"Chickpea Salad 1 can chickpeas, drained and rinsed 1 teaspoon dried mint 1 tablespoon cider vinegar 1 small tomato, seeded and diced 2 tablespoons olive oil Salt and pepper, to taste 1/2 red onion, thinly sliced 1 clove garlic, minced Instructions: In medium bowl combine chickpeas, tomato, onion, garlic and mint. Add vinegar and olive oil. Toss to coat. Season with salt and pepper. Chill and serve. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 61591,"Seared Scallops with Lobster Brandy Sauce 2 sticks unsalted butter 1 tablespoon chopped garlic 1/2 yellow onion, diced 1 cup all-purpose flour 1/2 bottle white wine 8 cups heavy cream 4 cups lobster stock 3 ounces brandy Hot sauce Salt and freshly ground pepper
1 tablespoon vegetable/olive oil blend 1 teaspoon sea salt 6 day-boat scallops, 10/20 count Truffle oil, for drizzling Serving suggestions: cooked rice or potatoes and cooked vegetables Instructions: For the sauce: Add the butter to a small saucepan and heat on medium-high heat. Add the garlic and onions and sweat until light brown. Add the flour and stir until mixed. Add the white wine and mix with a whisk. Add the cream and lobster stock and bring to simmer for 5 minutes, stirring occasionally. Add the brandy, hot sauce and salt and pepper to taste. Cool and set aside. Warm in a small saucepan as needed. For the scallops: Heat a nonstick pan over high heat. Add the oil. Then lightly salt the scallops and add to the pan. Cook the scallops about 1 1/2 minutes on each side. Warm 4 ounces of lobster sauce and place on the plate. Land the scallops over the lobster sauce, drizzle with truffle oil and serve with rice or potatoes and your favorite vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 61592,"Jake's Keawe-smoked Chicken Halves served with Jake's Smoked Pineapple-Mango Salsa Whole chickens, cut in halves 1 pineapple, peeled and cut in 1/2 1 red bell pepper cut in 1/2 1 red onion, peeled and cut in 1/2 Chopped cilantro leaves Red wine vinegar Sweet chili sauce Instructions: Place chicken pieces on keawe-fired smoker for about 2 hours at 170 to 200 degrees F. Place the pineapple and vegetables for the salsa on smoker for 1 hour. Take the pineapple and vegetables off the smoker, chop them into small bite-size pieces for the salsa and combine in a bowl. Add the chopped cilantro, red wine vinegar and sweet chili sauce, to taste, and mix everything together. Serve the pineapple-mango salsa right over the smoked chicken halves, or on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 61593,"Basil Tomato Soup 1 large red onion, diced 1 tablespoon minced ginger 1 tablespoon brown sugar 4 cups whole Roma tomatoes, diced 5 cups chicken stock 1 cup picked basil leaves Salt and black pepper, to taste Instructions: In a large saucepan and a little oil, caramelize the onions, ginger and sugar. Add the tomatoes and bring to a simmer. Season with salt and pepper. Add the stock and simmer on low heat until very soft, at least 20 minutes. Add the basil and puree. Check for seasoning. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61594,"Duck Ragu 2 tablespoons olive oil 5 duck legs and thighs
Kosher salt and freshly ground black pepper
1 carrot, finely chopped 1 celery stalk, finely chopped 1 red onion, finely chopped 3 sprigs fresh thyme 1 clove garlic, finely chopped 1 1/2 cups red wine One 28-ounce can whole peeled (pelati) tomatoes, blended Homemade Pappardelle, recipe follows Extra-virgin olive oil, for serving Parmesan, for serving 3 1/2 cups all-purpose flour, plus more for rolling 3/4 teaspoon salt 4 farm fresh eggs, lightly beaten 1 teaspoon extra-virgin olive oil Semolina flour, for dusting Instructions: Finely chopped fresh parsley, for servingHeat the olive oil over medium-high heat in a large skillet or Dutch oven. Sprinkle the duck legs with salt and pepper. Sear in the hot pan until golden brown and crisp, 10 minutes. Remove to a plate.
Add the carrots, celery and onions, and saute until soft, 3 minutes. Add the thyme and garlic, and saute until fragrant, 1 minute.
Add the red wine. Use the back of a wooden spoon to scrape up the browned bits from the duck; this will add to the flavor of the finished sauce. Cook for 2 minutes, then stir in the tomatoes, some salt and pepper and bring to a gentle simmer. Add the seared duck back to the pan and cover. Simmer gently until the duck is extremely tender and falling off the bone, 1 hour and 30 minutes.
Remove to a casserole dish to cool. Remove the skin and bones and discard. Chop the meat finely and add it back into the tomato sauce, adding a half a cup of water if it looks dry, and simmer, covered for 40 minutes.
Serve over Homemade Pappardelle. Drizzle with extra-virgin olive oil serve with freshly grated Parmesan and parsley. Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated. Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.
Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.
Gather the strands together in your hands and shake loosely so they don't stick together. Toss with some semolina flour. Divide into portions on a sheet tray.
Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes. Yield: About 1 pound. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 61595,"Saffron Chicken, Boiled Lemon and Green Bean Salad 1 lemon, preferably unwaxed 1 1/4 teaspoons salt, plus more to taste, divided Pinch saffron 2 tablespoons finely chopped mint leaves 1 clove garlic, minced 3 tablespoons lemon juice, divided 1/4 cup olive oil, divided 1 1/4 pound skinless boneless chicken breast, pounded to 1/2-inch thick 1 pound green beans, washed and trimmed Nonstick cooking spray 2 tablespoons finely chopped fresh thyme leaves 1 tablespoon honey Freshly ground black pepper Instructions: Prick the lemon in 3 or 4 places with a fork and place in a small pot with 1 teaspoon of salt and cover with water. Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender. Drain and set aside to cool. In the meantime, mix the saffron, mint, garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil and 1/4 teaspoon of salt in a small bowl. Pour the marinade into a sealable plastic bag, add the chicken and let it marinate while you prepare the other ingredients. Steam the green beans for 4 minutes and set aside to cool. Cut into 1/2-inch pieces. Preheat a large skillet or grill pan which has been sprayed with cooking spray. Cook the chicken for 3 to 4 minutes on each side, or until cooked through. Set aside to cool. Cut into bite-sized chunks. Slice the ends off of the lemon and slice it in half lengthwise. Scoop out the pulp. Slice the peel thinly and then again into 1/4-inch pieces. In a large bowl, combine the chicken, lemon, green beans and thyme. In a small bowl combine the rest of the lemon juice and the honey, whisk in the remainder of the olive oil, and season with salt and pepper, to taste. Pour the dressing over the salad and toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 61596,"Beef Roll (Rou Jian Bing) 1 pound skirt steak Kosher salt and freshly ground black pepper 2 large Scallion Pancakes, rolled to 10 inches wide and cooked, recipe follows 1/4 cup mayonnaise, such as Kewpie 1/2 cup thinly sliced cucumbers 2 tablespoons thinly sliced pickled cl peppers, preferably Fresnos 2 tablespoons thinly sliced scallions 2 tablespoons torn fresh mint leaves 2 tablespoons torn fresh cilantro leaves 2 tablespoons chili oil 1 pound unsalted (4 sticks) butter 215 grams (1.7 cups) all-purpose flour 20 grams (1 tablespoon) kosher salt 30 grams (2.2 tablespoons) sesame oil
88 grams (.7 cups) Italian \00\ flour 65 grams (4.4 tablespoons) boiling water 255 grams (1.08 cups) room temperature water 440 grams (3.52 cups) Italian \00\ flour, plus more for dusting 9 grams (1.5 teaspoons) kosher salt 1 cup neutral-flavored oil, such as rice bran or canola, plus more for greasing 4 cups sliced scallions Instructions: Season the skirt steak with salt and pepper and griddle until medium-rare. Let rest and slice against the grain. Arrange the 2 pancakes on a work surface, and spread with mayonnaise. Divide the meat between them, then top with cucumbers, pickled peppers, scallions, mint, cilantro and a drizzle of chili oil. Roll up tightly and slice.
For the roux: Melt the butter in a medium saucepan over medium heat, then whisk in the flour, salt and sesame oil. Cook, whisking constantly, until light amber in color, 5 to 7 minutes. For the first dough: Mix the flour and boiling water together in a small bowl until a dough forms. Knead for a minute or two to make sure that everything comes together. Set aside. For the second dough: Meanwhile, pour the room temperature water into the bowl of a stand mixer and top with flour and salt. Mix with the dough hook on medium-low speed until dough starts to come together. While dough is in the beginning phase of mixing, add in the hot water dough in small chunks. Knead on medium-low speed until the dough comes together and leaves the sides of the bowl. Turn out onto a work surface (oiled so the dough does not stick) and knead by hand until smooth and one consistent temperature; be careful not to overwork. Wrap tightly in plastic and let rest at room temperature for at least 30 minutes. For rolling out: Divide dough into 65-gram portions and cover with plastic wrap. (The dough dries out very quickly before it is rolled out, so be sure to keep it covered if you are not working with it.) Squeeze a tablespoon or so of oil onto a very clean marble, stone or metal countertop and spread around. Place one dough ball in the center of the oiled surface. Gently but using force, roll dough ball with a floured rolling pin until very thin and slightly translucent. The rolled dough will be oddly shaped and that is okay. If the dough rips, that's also ok--it's still usable. Once dough is rolled to translucent point, brush with a layer of roux and sprinkle with 2 tablespoons of sliced scallions. Working from the bottom end of the rolled dough (the end closest to your body), begin gently rolling dough up like a cigar. The end result will be a long \snake. Twist the snake into a coil. Smash the coil down with your palm and roll this into a 10-inch-wide pancake. Repeat until all your pancakes are complete. Store the pancakes in the refrigerator between layers of parchment paper greased with oil until you're ready to cook. Heat a pan over medium-low heat. Add a small amount of oil and a cold pancake to the pan. Cover with a lid and cook until light golden brown, 4 to 5 minutes, before flipping and covering again. Cook the other side until golden brown, another 4 to 5 minutes. Remove to a plate. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61597,"Migas Olive oil or cooking spray 1/4 cup small diced onion 2 green onions, minced 1 clove garlic, minced 1 small tomato, seeded, diced 1 serrano pepper, seeded, minced 4 large eggs 8 egg whites 2 stale corn tortillas broken into pieces (or equivalent in baked tortilla chips) 1-ounce lowfat Cheddar, shredded 2 tablespoons chopped cilantro leaves 1/4 teaspoon sea salt Freshly ground black pepper Instructions: In a heavy nonstick skillet, saute the onion with some of the olive oil or cooking spray over medium heat for 1 minute. Add the green onion, garlic, tomato and serrano pepper and cook until the tomato has rendered most of its moisture. Beat the eggs and whites together and add to the sauteed onion mixture, stirring gently. When the eggs are half set, add the tortilla pieces and continue to cook until almost set. Fold in the cheese and cilantro and season, to taste, with salt and pepper. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 61598,"Val's Classic Negroni 1 ounce gin 1 ounce Campari
1 ounce sweet vermouth
Orange peel, for garnish
Instructions: Add the gin, Campari and sweet vermouth to a cocktail shaker. Add ice and shake. Pour into a rocks glass filled with ice. Twist the orange peel over the drink (this helps release the orange essence) and then drop into the drink.
","[Gin, Campari, Vermouth]" 61599,"Turkey Tenders with Cranberry Ketchup Kosher salt and freshly ground pepper 4 cups cornflakes, finely crushed (about 1 3/4 cups crumbs) Grated zest and juice of 1 lemon 2 tablespoons plus 1 teaspoon honey mustard 1 large egg white, lightly beaten 1 1/2 pounds skinless, boneless turkey breast, cut into strips 2 cups cranberries (thawed, if frozen) 1 pear (such as Anjou or Bartlett), finely chopped 1/2 cup sugar 1 pound small carrots, greens trimmed 4 tablespoons unsalted butter, melted Instructions: Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Place the carrots on a large sheet of foil; drizzle with 2 tablespoons melted butter and season with salt and pepper. Fold up the edges of the foil and add 1/4 cup water, then seal into a packet. Set on a baking sheet and roast on the bottom oven rack until tender, 25 minutes. Meanwhile, mix the cornflakes, the remaining 2 tablespoons melted butter, the lemon zest and 1/4 teaspoon each salt and pepper in a shallow dish. Whisk 2 tablespoons mustard and the egg white in another dish. Coat the turkey in the mustard mixture; dredge in the cornflake mixture. Place on a wire rack set on a baking sheet. Roast on the top oven rack until cooked through, 15 minutes. Combine the cranberries, pear, sugar, lemon juice and 2 tablespoons water in a small saucepan; bring to a boil, stirring. Reduce the heat to medium low; simmer until the cranberries burst, 5 minutes. Transfer to a blender, add the remaining 1 teaspoon mustard and puree until smooth. Season with salt and pepper. Serve with the turkey and carrots. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61600,"Watercress, Pear, and Blue Cheese Salad 1 small head Boston lettuce, rinsed, dried, and torn into pieces 1 bunch watercress, rinsed, dried, and stalks removed 2 ripe pears, cored and sliced 1/2 cup crumbled blue cheese 1/2 cup walnut halves Creamy tarragon dressing: 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon sugar (optional) 1/2 teaspoon dry mustard 1/2 lemon, juiced 1 clove garlic, minced 5 tablespoons tarragon vinegar 1/2 cup vegetable oil 2 tablespoons extra-virgin olive oil 1 egg, slightly beaten 1/4 cup light cream Instructions: Divide the greens among 4 salad plates and chill. Meanwhile, prepare the dressing: Combine all the ingredients in a jar and shake vigorously to blend. When ready to serve, arrange the pear slices over the chilled greens. Top with blue cheese and walnuts and drizzle with 1 or 2 spoonfuls of dressing. Put the remaining dressing in a bowl and pass separately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61601,"Fattoush 3 pieces pita bread 1/3 cup extra-virgin olive oil 1 head romaine, chopped 6 radishes, thinly sliced 3 green onions, chopped 2 Persian cucumbers, diced 1 medium or 1/2 large red onion, diced (see Cook\u2019s Note) 1 red bell pepper, diced (see Cook\u2019s Note) 1 large tomato, diced 1 cup fresh mint leaves, chopped 1 cup fresh flat-leaf parsley leaves and tender stems, chopped 3 tablespoons lemon juice 2 tablespoons pomegranate molasses 1 tablespoon ground sumac 2 cloves garlic, minced Kosher salt Instructions: Cut the pita bread into 1 1/2-inch strips, then rotate 90 degrees and cut again so you end up with small pieces. Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Fry the pita until golden brown and crispy, 5 to 7 minutes. Transfer the fried pita to a plate lined with a paper towel to absorb any excess oil and set aside.
Place the romaine, radishes, green onions, cucumbers, red onions, peppers, tomatoes, mint and parsley in a large bowl, then gently toss together.
Whisk together the remaining olive oil, lemon juice, pomegranate molasses, sumac, garlic and 1 teaspoon salt in a small bowl. Drizzle the dressing over the salad and gently toss until evenly combined.
Add the fried pita and gently toss the salad one more time. Taste and add more salt, if needed.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 61602,"Grilled Chicken Lettuce Wraps with Lemon-Green Olive Tapenade 1/3 cup olive oil 2 lemons, zested and juiced 2 tablespoons balsamic vinegar 1 tablespoon minced garlic 1 teaspoon freshly ground black pepper 6 boneless skinless chicken breasts 1 cup Spanish olives with pimiento, sliced 1/3 cup coarsely chopped cilantro, packed 1/3 cup extra virgin olive oil 1 tablespoon lemon zest 2 teaspoon minced garlic 1/2 teaspoon freshly ground black pepper 1 1/2 chipotle peppers in adobo sauce 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2 quarts chicken broth 4 cloves garlic, minced 1 1/4 cups orzo 2 tablespoons olive oil 1/2 cup fresh parsley leaves, chopped 1/4 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 1 head leaf lettuce, washed and dried, for serving Instructions: For the marinade: In a large resealable plastic bag, combine oil, lemon juice, zest, vinegar, garlic and pepper. Add chicken breasts, turning to coat. Marinate in the refrigerator for 1 hour, turning occasionally. For the tapenade: Combine ingredients in a food processor and pulse until finely chopped. Set aside. Can be made a day ahead. For the grill rub: Preheat outdoor grill or grill pan to medium heat. Remove chicken from the marinade and discard marinade. Combine the ingredients for the grill rub and season the chicken breasts with the mixture. Grill the chicken for 7 minutes per side or until the juices run clear. Remove from grill and let rest for 5 minutes. For the orzo: In a large saucepan, add the chicken broth and half the minced garlic. Bring to a boil and stir in the orzo. Cook until al dente, about 8 to 10 minutes. Drain. Heat a large skillet over medium heat. Add the olive oil and remaining minced garlic. Saute for 30 seconds. Add drained orzo, parsley, salt and pepper. Stir to coat. Remove from heat and keep warm. To serve, to place lettuce leaves on a serving dish. On another platter, plate orzo. Slice chicken breasts into 1/2-inch strips. Place on top of orzo. Top chicken breast strips with half the tapenade. Place remaining tapenade in a serving dish. To serve, spoon orzo and chicken strips into a lettuce leaf, top with tapenade, and roll it up burrito style. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61603,"Chili Lime Spice Mix for Chips 1/2 dried ancho cl, seeded and hand-torn into pieces 1 teaspoon whole coriander seeds 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1 teaspoon sweet paprika 1/2 teaspoon dried oregano Pinch ground cinnamon 1 teaspoon sugar 1 tablespoons kosher salt 1/8 teaspoon freshly ground black pepper 2 bags of your favorite potato chips (recommended: Terra brand mixed root chips, kettle cooked potato chips) 2 limes, grated on a microplane Instructions: Preheat oven to 350 degrees F. Combine spice ingredients in a spice grinder and grind until you have a fine powder. Take 2 large cookie sheets and spread chips out evenly. Place in the oven for about 5 to 7 minutes, until they are just warmed through and release some of their oil (this will help the spice mixture stick). Sprinkle spice mix over the warm chips - or toss chips and spice mixture together in a very large mixing bowl. Grate fresh lime zest over the top and serve. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 61604,"Jambasta Salt 1 pound penne rigate, pasta with lines 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 tablespoons butter 1/2 pound andouille sausage, any brand, casing removed and diced 4 cloves garlic, chopped 1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno my be substituted) 1 red bell pepper, seeded and chopped 2 ribs celery from the heart with greens, chopped 1 onion, chopped Salt and ground black pepper 2 tablespoons all-purpose flour 1 cup beer, 1/2 bottle 1 cup chicken stock 1 (14-ounce) can, crushed tomatoes 2 tablespoons hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it 2 tablespoons fresh thyme leaves, chopped 1/2 pound chicken breast, diced into small pieces 1/2 pound medium shrimp, cleaned and tails removed 1/4 cup heavy cream, eyeball it 2 scallions, sliced Instructions: Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.
While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon. Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes. Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce. Ladle up the jambasta and top with chopped scallions and reserved crispy andouille.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 61605,"Grilled Lamb Chops 2 large garlic cloves, crushed 1 tablespoon fresh rosemary leaves 1 teaspoon fresh thyme leaves Pinch cayenne pepper Coarse sea salt 2 tablespoons extra-virgin olive oil 6 lamb chops, about 3/4-inch thick Instructions: In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes. Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium. ","[Syrah, Malbec, Cabernet Sauvignon, Barolo]" 61606,"Bucatini a La Surf and Surf Salt 1 pound bucatini 1 cup pancetta, diced 1/4 cup extra-virgin olive oil, plus more for drizzling 6 cloves garlic, sliced thin 1 shallot, diced 1 tablespoon red pepper flakes 16 Manila clams, scrubbed 1/2 bottle dry white wine 12 to 16 ounces tomato sauce 1 sprig thyme, leaves chopped 1 pound 16/20 shrimp, peeled and deveined, tail on 1/2 pound calamari, cleaned and cut into rings 1/2 pound large bay scallops, cleaned, patted dry Coarsely ground black pepper 2 tablespoons freshly chopped basil leaves 3 tablespoons freshly chopped parsley leaves Instructions: Bring a large pot of water to a boil over high heat, and add a handful of salt. Drop the pasta into the boiling water and stir to keep it from clumping together and cook until al dente. Drain and set aside. Heat a large heavy skillet over medium-low heat, add the pancetta and cook until crispy, about 10 minutes. Remove the pancetta from the pan and drain on a paper towel. Drain fat from pan. Add 3 tablespoons olive oil to pan over medium heat, add garlic, shallots, red pepper flakes and cook for 1 minute. Then add clams, white wine, tomato sauce and thyme to the pan and cook, covered, for 3 to 5 minutes or until clams have opened. Season the shrimp, calamari, and the scallops with salt and pepper and raise the heat to medium-high. Add the seafood and cook until the shrimp just starts to turn pink and the squid and scallops become opaque, 2 to 3 minutes. Add the pasta into the pan and toss until coated with the sauce. Transfer the pasta and shell fish to a large serving platter and garnish with the basil, parsley, pancetta, and coarsely ground black pepper. Drizzle with extra-virgin olive oil and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61607,"Marc Antony's Scampi Wraps 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 cloves garlic, crushed 1 teaspoon red pepper flakes 24 deveined shrimp, peeled, tails off, if your fish counter won't do this for you, ask for easy-peels (deveined raw shrimp in shell) and just slide the shells off when you bring them home from the market 1 teaspoon grill seasoning blend (recommended: Montreal seasoning) or salt and black pepper 2 hearts romaine 3 tablespoons capers 4 fillets, anchovies, chopped, optional 1 lemon, zested and juiced 2 tablespoons extra-virgin olive oil, 2 turns of the bowl 4 (12-inch) spinach or sun-dried tomato flavored flour tortilla wraps Instructions: Heat a large skillet over medium high heat. Add oil, garlic and crushed pepper flakes. Add shrimp and season with grill seasoning or salt and pepper. Cook, stirring frequently, 3 minutes or until shrimp are pink and firm. Transfer garlic and shrimp to a cutting board and cool 2 minutes. Coarsely chop shrimp and garlic. Wipe out pan. Chop 2 hearts of romaine and place in a large bowl. Add chopped shrimp and garlic, capers, anchovies lemon zest and juice. Toss salad, then add oil and re-toss. Season with salt and pepper. Blister tortillas in very hot nonstick skillet or over open flame on gas burner stove top for 15 seconds on each side to soften. Pile 1/4 of the salad onto a wrap. Tuck in sides, wrap and roll. Repeat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 61608,"Coca-Cola Cake 1 cup butter, plus more for the pan 2 cups all-purpose flour, plus more for the pan 2 cups granulated sugar 2 tablespoons cocoa powder 1 cup cola soft drink, such as Coca-Cola 1/2 cup buttermilk 1 teaspoon baking soda 2 eggs, lightly beaten 1 tablespoon pure vanilla extract 1 1/2 cups miniature marshmallows 1/2 cup butter 3 tablespoons cocoa powder 6 tablespoons cola soft drink, such as Coca-Cola One 16-ounce package confectioners\u2019 sugar, sifted 1/2 teaspoon vanilla extract Instructions: For the cola cake: Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch pan. Sift flour and granulated sugar in a bowl. Heat butter, cocoa powder and cola to a boiling point in a small pan. Pour over flour/sugar mixture. Add buttermilk, baking soda, eggs, vanilla and marshmallows (the batter will be thin and the marshmallows will float to the top). Pour batter into prepared pan. Bake until cake is cooked, 30 to 35 minutes. For the chocolate cola icing: Combine butter, cocoa, cola, confectioners' sugar and vanilla in a pan and heat until it comes to a boil. Poke holes in the cake while it's still hot and pour the icing over the cake. Cut into squares and serve warm from the cake pan. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 61609,"Lemon Confit 5 organic lemons 2 shallots minced 1/2 cup salt Instructions: Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons. ","[Chardonnay, Sauvignon Blanc, Vermentino, Vinho Verde]" 61610,"Lamb Panini with Bourbon Raisin Sauce 1 packet active dry yeast 1 1/4 cups warm water 4 tablespoons olive oil 1 tablespoon sugar 1 1/2 tablespoons salt 3 1/2 cups all-purpose flour Grated Parmesan and olive oil, to taste, for adorning the top of the bread 6 ounces bourbon 4 ounces cream cheese (room temperature or warmer) 1 cup red raisins 2 tablespoons maple syrup 1/2 teaspoon salt 1/2 teaspoon allspice 4 ounces heavy whipping cream 8 tablespoons butter, divided 1 pound chopped lamb chunks 1 cup chopped onions 1 cup chopped bell pepper 1 cup chopped fresh mozzarella cheese 6 slices bread 1 cup mesclun greens 1 cup chopped tomato Instructions: For the bread: In a bowl, combine the yeast and water. Let sit for a couple of minutes until the yeast is foamy. Add the olive oil and sugar and mix well. Combine the salt and flour and add a cup at a time to the wet mixture. Turn onto a lightly floured board or counter and knead repeatedly for about 4 to 5 minutes. Put in a greased bowl, cover with a towel, and let rise for about 1 hour or until it has doubled in size. Punch down and let it rise for another 30 minutes. Preheat oven to 400 degrees F. Punch down and separate into 2 portions. Roll each section of dough out into a rectangular shape about 1/2-inch thick. Make indentations on the dough with your fingertips. Lightly rub the dough with olive oil and sprinkle grated Parmesan cheese over the top. Bake in the hot oven for approximately 20 minutes. Ovens vary so keep your eye on the bread. When completed, remove for the oven and let cool. For the Bourbon Raisin Sauce: In a skillet over low heat, pour the bourbon. Add the cream cheese and mix until well blended with the bourbon. Add the raisins, maple syrup, salt, allspice, and heavy cream. Mix well. Allow the mixture to simmer over very low heat for a couple of minutes. Set aside. For assembly: In a skillet, melt 4 tablespoons of butter over low to medium heat. Add the chopped lamb chunks and stir. Add the onions and bell peppers, mix well and allow the mixture to saute over a low heat for 5 minutes. Add the cheese to the mixture and cover (partially) with a lid. Butter the bread slices with the remaining butter and grill the bread to desired crispness. Position the bottom of the bread slices on 4 plates. Add the 1 cup (or desired amount) or more of the Bourbon Raisin Sauce to the lamb mixture keeping some off to the side to put in ramekins for a side of sauce when serving the sandwiches. Mix well. Evenly distribute the lamb mixture onto the bread slices. Evenly distribute the mesclun greens and tomatoes over the lamb. Cover with the top slice of bread. Serve immediately. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 61611,"Green Mango and Papaya Salad in Classic Thai Dressing (Yam Mamuang) 1 green papaya, peeled and julienned 2 large green mangoes, peeled and julienned 1 pound haricots verts or long string beans, cut into 1-inch sections 6 tablespoons lemon juice 1 tablespoon vegetable oil 3 cloves garlic, finely chopped 2 onions, thinly sliced 3 tablespoons fish sauce 1 tablespoon sugar 1 tablespoon ground dried shrimp* 1 teaspoon finely sliced fresh Thai Red Chili* 1 bunch cilantro, stems removed 1 teaspoon dried chili flakes (optional) 8 Bibb lettuce leaves (to serve) 12 cherry tomatoes, cut in half (to serve) 2 tablespoons roasted ground peanuts Instructions: In a large bowl, combine green mango, papaya, string beans and lemon juice. Set aside for 5 minutes. In a wok or frying pan, heat oil, add garlic and fry until golden. Add onions and fry until clear. Remove with a slotted spoon and set aside on absorbent kitchen paper. To the mango mixture add fish sauce, sugar, dried shrimp, chili, cilantro and dried chili flakes, if desired. Toss gently and chill. Serve on a bed of 2 Bibb lettuce leaves, with garnishes of tomato halves, peanuts, fried onion and garlic ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61612,"The Best Banana Cake Nonstick cooking spray 6 very ripe bananas 2 1/2 cups packed dark brown sugar 2 sticks (1 cup) unsalted butter, melted 1 cup sour cream 4 large eggs 1 tablespoon pure vanilla extract 4 cups all-purpose flour (see Cook's Note) 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 teaspoon kosher salt 1 stick (8 tablespoons) unsalted butter, at room temperature 6 ounces cream cheese, at room temperature 1/4 teaspoon kosher salt 2 cups confectioners' sugar 1 teaspoon pure vanilla extract 1 1/2 tablespoons dulce de leche 1 1/2 tablespoons maple syrup 1 cup banana chips Instructions: Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray. For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt. Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely. Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract. Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake. For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop. Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake. Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61613,"Not Your Grandma\u2019s Bread Pudding 4 cups heavy cream 6 large eggs
2 cup packed dark brown sugar
1 1/2 cups raisins
2 sticks (16 tablespoons) unsalted butter, melted
1 tablespoon ground cinnamon
2 teaspoons ground ginger
2 cups plus 2 tablespoons granulated sugar
2 loaves French bread, cut into 1-inch cubes (about 13 cups)
Nonstick cooking spray 2 cups confectioners' sugar 1/3 cup bourbon 3 tablespoons unsalted butter 1 tablespoon whole milk 1/2 teaspoon ground cinnamon Instructions: For the bread pudding: In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour. Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray. Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes. Meanwhile, for the bourbon sauce: Combine the confectioners' sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes. Serve with the bread pudding warm, at room temperature or chilled. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]

" 61614,"Chocolate Sandwich Cookies 1 cup plus 2 tablespoons all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 packed cup light brown sugar 1/2 cup sugar 1 large egg, at room temperature 1/2 teaspoon pure vanilla extract 1 heaped cup (6 ounces) 60 percent cacao bittersweet chocolate chips (recommended: Ghirardelli) 4 ounces cream cheese, at room temperature 2 1/2 cups powdered sugar 1/2 teaspoon pure vanilla extract Assorted food coloring, optional Water, as needed Instructions: Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes. Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable. Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 61615,"Indonesian Fried Chicken Canola oil, for frying 1/3 cup lemongrass paste 2 teaspoons minced Thai bird chiles 2 teaspoons turmeric 1 cup coconut milk One 3-pound chicken, backbone removed, cut into 4 breast pieces and 2 legs Kosher salt and ground black pepper 1/4 cup Asian fish sauce 1 lime, juiced Waffles, recipe follows Honey Sesame Butter, recipe follows Surprising Sauce, recipe follows 2 cups all-purpose flour 1/4 cup sugar 2 teaspoons salt 1 3/4 teaspoons baking powder 3/4 teaspoons baking soda 6 eggs 2 cups buttermilk 8 tablespoons (1 stick) unsalted butter, melted 4 tablespoons canola oil 1/4 cup chopped fresh ginger 1/4 cup black and white sesame seeds Nonstick cooking spray 1 cup packed dried red chiles 1/4 cup coarsely chopped garlic 1/4 cup coarsely chopped fresh ginger 1/4 cup Asian fish sauce 1 cup rice wine vinegar 1 cup fresh Thai basil 8 tablespoons (1 stick) unsalted butter, at room temperature 2 tablespoons honey 1 tablespoons sesame oil Instructions: Preheat a deep fryer filled with canola oil to 375 degrees F. Set up a steamer that can fit the chicken. Stir together the lemongrass paste, Thai bird chilies and turmeric in a small bowl. Set aside. Put the coconut milk in a medium bowl. Season the chicken with salt, pepper and fish sauce. Rub the lemongrass spice paste evenly over each piece. Submerge the chicken in the coconut milk for 5 minutes. Transfer to the steamer and sprinkle with the lime juice. Steam until cooked through and no trace of pink remains, about 22 minutes. Transfer the chicken to the deep fryer and cook until crispy, 2 to 3 minutes. Divide the waffles among plates. Top with the Honey Sesame Butter and allow it to start melting. Top with some of the chicken and drizzle with 2 to 3 tablespoons of the Surprising Sauce, depending on desired spice level. Preheat a waffle iron. Preheat the oven to 200 degrees F to keep the waffles warm. Whisk together the flour, sugar, salt, baking powder and baking soda in a medium mixing bowl. In a separate bowl, mix together the eggs, buttermilk, butter and oil. Stir the wet ingredients into the dry, being careful not to overmix. Fold in the ginger and sesame seeds. Spray the preheated waffle iron with nonstick spray. Pour the appropriate amount of batter onto each waffle compartment and cook until the waffle is cooked through and crispy, 3 to 5 minutes, depending on the waffle iron. Transfer to the oven to keep warm. Repeat with the remaining batter.
Remove the stems from the dried chiles, break the chiles in half and remove the seeds. Place the chiles in a small pot with the garlic and ginger and cover with 1 1/2 cups water. Bring to a simmer and cook until the chiles have softened, about 10 minutes. Transfer the mixture to a food processor and process with the fish sauce and sugar until a coarse paste forms. Add the vinegar and process again. When the sauce is thick and textured (do not puree), add the Thai basil and pulse.
Place the butter in a food processor and process until fluffy. Add the honey and sesame oil and mix until evenly dispersed.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61616,"Tricolore Arancini 2 tablespoons olive oil 1 tablespoon unsalted butter
1 shallot, chopped
1 1/2 cups Arborio rice
3/4 teaspoon kosher salt
3/4 cup dry white wine
3 1/2 cups low-sodium chicken broth
1 1/2 cups freshly grated Parmesan cheese
1/4 cup prepared pesto
1/2 cup jarred marinara sauce
Vegetable oil, for frying 3/4 cup all-purpose flour
3 large eggs, beaten
1 1/2 cups panko breadcrumbs
Jarred marinara sauce, for serving, optional
Instructions: For the arancini: Heat a Dutch oven over medium-high heat. Add the olive oil, butter and shallot and cook until the shallot is soft and fragrant, about 2 minutes. Add the rice and toast, stirring often to coat the rice in the flavored oil, for 2 more minutes. Season with the salt. Deglaze with the white wine and cook, stirring often, until almost entirely absorbed. Add a cup of the broth and cook, stirring constantly, until the liquid is nearly absorbed. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by the cup and stirring often, about 35 minutes total. Stir in the Parmesan cheese. Pour one-third of the risotto into a separate bowl and one-third into another bowl so you have 3 separate bases. To the risotto in one of the bowls, stir in the pesto. To the risotto in the pot, stir in the marinara. Refrigerate until completely cool. For the breading and serving: In a Dutch oven, heat 4 inches of oil to 350 degrees F on a deep-fry thermometer. Set up a breading station by placing the flour in one bowl, the eggs in another bowl and the breadcrumbs in a third bowl. Using a 1-ounce scoop, form the risotto into 1 1/2-inch balls. Roll them in the flour first, followed by the eggs and finishing with the breadcrumbs. Fry the arancini until golden brown and warmed through, about 3 minutes. Serve with marinara on the side for dipping, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 61617,"Jicama \Tortillas
One 1-pound jicama Instructions: Cut 1/2 inch from one end to create a flat surface, then peel the jicama. Carefully slice the jicama 1/16 inch thick using a mandoline. To store, add the jicama slices to a bowl and cover with water. Cover and refrigerate for up to 1 week. ","[Verdicto, Sauvignon Blanc, Albari?o]" 61618,"Almond Crusted Cod with Apricot Chutney 1/2 cup dried apricots, diced One 2-inch lemon peel 4 teaspoons whole-grain mustard 1 tablespoon olive oil 2 teaspoons white wine vinegar Pinch ground black pepper Kosher salt 1 tablespoon unsalted almond butter 1/2 teaspoon olive oil Four 6-ounce cod fillets 3/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 3/4 cup sliced, blanched almonds Instructions: For the chutney: Combine the apricots, lemon peel and 1/2 cup water in a small saucepan set over high heat. Cook until most of the water is absorbed, about 5 minutes. Stir in the mustard, oil, vinegar and pepper. Season with salt. Remove from the heat and reserve until ready to serve.
For the cod: Preheat the oven to 400 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
Stir the almond butter and olive oil together in a small bowl until smooth. Sprinkle the cod with the salt and pepper. Rub one-quarter of the almond butter mixture over the top of each piece of fish using the back of a spoon. Sprinkle the almonds evenly on top, then place the fillets on the prepared pan. Bake until the fish is opaque and the almonds are brown, 10 to 12 minutes. Serve with the apricot chutney. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61619,"Give Away Goodies 1/2 cup flour 2 teaspoons grated lemon zest 1 roll (18 oz.) refrigerated cookie dough 1 box confectioner's sugar 2 tablespoons egg white powder 6 1/2 tablespoons water Yellow, orange and pink food coloring 1/3 cup M&M'S? Brand Chocolate Candies 6 pieces STARBURST? Fruit Chews 6 pieces DOVE? Brand Silky Smooth Milk Chocolate Other supplies: 2 cookie sheet pans 6 resealable plastic bags 3 clear gift containers Ribbon Flower cookie cutter Instructions:

1. Preheat oven to 350°F. Line cookie sheets with parchment paper or foil.
2. Knead the flour and the grated lemon zest into the cookie dough. Roll it out to a 1/4-inch thickness and using the cookie cutter, cut out 20 cookies, re-rolling the scraps.
3. Bake for approximately 12-15 minutes, or until golden. Remove from the oven, transfer to wire rack and let cool completely.
4. Meanwhile, beat the confectioner's sugar, egg white powder and water until fluffy. Divide the frosting into 3 small bowls. Tint one yellow, one orange and one pink. Frost 6 cookies of each color. Decorate the centers with assorted M&M'S® Brand Milk Chocolate Candies, STARBURST® Fruit Chews or DOVE® Brand Silky Smooth Milk Chocolates. Set the cookies aside for the frosting to dry.
5. Arrange 6 cookies in each clear plastic container and tie with a ribbon.
6. Cheer someone up and give them out to friends, neighbors or family members. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61620,"Yogurt-Mint Marinated Grilled Leg of Lamb 1 de-boned (5 pound) leg of lamb, trimmed of excess fat 5 cloves garlic, peeled and thinly sliced 2 cups Greek-style yogurt 1/2 cup fresh mint leaves 2 teaspoons ground cumin 3 to 5 dashes hot pepper sauce Salt and freshly ground black pepper Instructions: Using a paring knife, make several small slits over the entire surface of the lamb, and stuff the slits with the sliced garlic. Add the yogurt, mint, cumin and hot pepper sauce to the work bowl of a food processor and process until smooth. Place the lamb on a large baking sheet and rub the entire leg with the yogurt mixture. Cover and refrigerate for at least 8 hours, or overnight. Preheat the grill to high. Remove the lamb from the marinade and season well with salt and pepper. Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F. Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1 1/4 to 1 1/2 hours. Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into 1/4-inch thick slices. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Rioja]" 61621,"Roasted Stuffed Pork Loin with Sweet Potato Puree, Radicchio, and a Molasses Gastrique 1 whole pork loin 2 cups spinach, blanched 2 cups fresh or dried peaches or other favorite fruit Salt and freshly ground black pepper 1/4 cup cooking oil 5 pounds garnet yams 1/4 cup oil 1 stick butter 1 cup cream, optional 2 limes, juiced 1 cup molasses 1 cup sherry wine vinegar 3 lemons, juiced 2 heads radicchio Instructions: For the pork loin:
   Preheat the oven to 350 degrees F.
   Working on a large cutting board, cut the loin into 2 or 3 workable size pieces. Working on 1 piece at a time, place the loin fat side up on the cutting board. Using a sharp paring knife and starting at 1 end of the loin in the center of the meat, make a 1-inch incision widthwise. Insert the pairing knife into the incision and draw the knife down into the loin. Use the end of the knife to create a pocket in the loin but do not increase the size of the initial incision. Continue to create pockets down the length of the loin at every inch. Stuff each pocket with a pinch of spinach and a piece of fruit. Place a roasting pan or large saute pan over high heat. Dry the meat with paper towels before liberally seasoning it with salt and freshly ground pepper. Add the oil to the hot pan and completely sear each piece starting with the fat/incision side down in order to seal in the spinach and fruit. (This can be done ahead of time then chilled until ready to finish cooking.)
   Place the loin in the oven for about 45 minutes to 1 hour to complete cooking. Allow the meat to rest for 30 minutes before slicing. Slice the meat down the center of the incision to expose the filling and once to the side of the incision. Continue to slice the meat making cuts at the incision and then to the side in order to control the portion sizes and to expose the filling.
   For the sweet potato puree:
   Preheat oven to 350 degrees F.
   Wash and prick each yam with a knife or fork. Coat each yam with oil and place them on a sheet pan. Place them in the oven and until tender, approximately 30 minutes. Remove them from the oven and allow to cool. Remove the skins of the yams and discard. Place the yams in a large pot with the butter and cream. Using a potato masher, smash the yams until smooth. Heat over medium to low heat and season with salt and lime juice.
   For the molasses gastrique:
   Bring the molasses and sherry vinegar to a simmer in a small sauce pot. Allow the mixture to simmer for 5 minutes them remove it from the heat and allow to cool. Stir in the lemon juice.
   For the radicchio:
   Core the heads of radicchio and separate the leaves to make decorative cups. If the leaves are too large, cut them in half. Place the leaves in ice water until service.
   To assemble:
   On a large serving platter, place dollops of the sweet potato puree in the shell of a radicchio leaf. Place 1 slice of the pork loin on top of the sweet potato puree. Finish the plate by spooning some of the gastrique over the meat. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 61622,"Steak Fingers and Gravy 1 cup all-purpose flour 1 teaspoon seasoned salt
   1/2 teaspoon black pepper
   1/4 teaspoon cayenne
   1 cup milk
   3 eggs
   2 pounds tenderized round steak or cube steak, cut into 1-inch strips
   2 tablespoons butter 2 tablespoons vegetable or canola oil 2 tablespoons all-purpose flour, plus more if needed 3 to 4 cups milk Salt and freshly ground black pepper Instructions: For the steak fingers: Combine the flour, seasoned salt, pepper and cayenne in a dish. Whisk together the milk and eggs in a separate dish. To bread the meat, first dredge in the flour mixture, then dip quickly in the egg mixture and then put back into the flour mixture to coat on both sides. Continue until all the meat is breaded. Heat the butter and vegetable oil in a large skillet over medium to medium-high heat. Fry the steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the skillet to a paper towel-lined plate. Continue with the remaining meat. Cover loosely with foil to keep warm. For the gravy: Pour off all the grease from the skillet, and then add 1/4 cup of the grease back in. Sprinkle on the flour. Whisk the mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in about 3 cups of the milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat. Season the gravy with salt and pepper and pour into small dishes. Serve the steak fingers with the gravy. Yum! ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]

" 61623,"Churros Vegetable or olive oil, for frying 1 cup water 4 ounces butter 1/4 teaspoon salt 1 cup all purpose flour 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon Chocolate Dunking Sauce, recipe follows 4 ounces dark chocolate, chopped 1 cup milk, plus 1 cup 1 tablespoons cornstarch 4 tablespoons sugar Instructions: Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360 degrees F. To make churro dough, heat water, butter and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from the heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture. Spoon mixture into a piping tube with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon. Roll churros in the cinnamon sugar. Serve with Chocolate Dunking Sauce. Place the chocolate and half of the milk in a pan and heat on low. When the chocolate has melted, dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes. Add extra cornstarch if it does not start to thicken after 5 minutes. Remove and whisk smooth. Pour and serve in cups for dipping churros. ","[Rioja, Tempranillo, Garnacha, Pinotage]

" 61624,"Michele's Favorite Tomato Sauce 1/4 cup olive oil 4 onions, chopped 1 pound carrots, cut into 1/4-inch rounds 3/4 cup water 3 cloves garlic 2 cans (28 ounces each) plum tomatoes in tomato puree Salt and pepper Instructions: In a large non-reactive saucepan heat olive oil. Add onions and carrots and reduce heat to low. Add 1/4 cup of water and garlic. Cover and cook gently until vegetables are tender, about 15 minutes. Stir in tomatoes with puree, using a wooden spoon to break up tomatoes by mashing them against the sides of the saucepan. Add remaining 1/2 cup of water, cover and simmer over low heat for 1 hour, stirring now and then. Press sauce through a sieve or food mill and discard solids. Season to taste with salt and pepper. Use immediately or ladle into freezer containers. This sauce can freeze up to a year. ","[Barolo, Barbaresco, Chianti, Rioja]" 61625,"Sir Winston's Beef Phyllo 1 1/2 pounds beef tenderloin 2 tablespoons Duxelles, recipe follows 5 sheets phyllo 1 1/2 tablespoons olive oil Merlot sauce, recipe follows 1 ounce butter 3 tablespoons chopped mushrooms 1 teaspoon chopped shallots Herbs 1 tablespoon Chardonnay 1/2 tablespoon brandy 3 tablespoons foie gras 1 ounce butter 2 cloves garlic, smashed 1 small shallot, minced 2 tablespoons chopped fresh herbs (whatever is handy: chives, tarragon, chervil, parsley, etc.) 2 tablespoons Merlot 1 cup veal stock Instructions: Trim all fat from beef tenderloin. Season with salt and pepper. Sear on all sides. Allow to cool. Cover tenderloin completely with the duxelles mixture. Take a sheet of phyllo and brush with olive oil. Wrap the tenderloin with the phyllo. Tenderloin must be completely covered. Continue this process until all phyllo is depleted. Each piece of phyllo, including the outside layer, must be brushed with olive oil. Place in a preheated 450-degree F oven for 15 to 20 minutes for medium to medium rare. Remove from oven and slice tenderloin in 8 equal slices. Place equal amount of sauce on each plate and place meat on top of sauce. In a small saute pan, melt the butter. Add and saute chopped mushrooms with shallots, herbs, and Chardonnay. Cook until all liquid is evaporated. Add brandy and remove from heat. Place mixture in food processor until pureed. Add foie gras and mix well. In a small saute pan, melt the butter. Add and saute garlic, shallots, and fresh herbs. Add Merlot. Reduce slightly. Add veal stock. Bring to a boil. Simmer for 15 to 20 minutes, reducing mixture to sauce consistency. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]

" 61626,"White Bean Salad with Thyme 3 tablespoons extra-virgin olive oil 2 large cloves chopped garlic 2 tablespoons fresh chopped thyme leaves, plus sprigs for garnish 1 head radicchio lettuce, shredded 1 large (1 pound 13-ounce) can, white beans (cannellini), drained well Salt and freshly ground black pepper Chopped parsley leaves, for garnish Instructions: In a skillet, cook olive oil and garlic over moderate heat 2 minutes. Add thyme and radicchio and cook another minute. Add beans and toss with radicchio and garlic to combine. Season beans with salt and pepper. Warm beans through, 2 minutes, then serve. Garnish with extra sprigs of fresh thyme or chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 61627,"Pressure Cooker White Bean Chicken Chili 2 pounds boneless, skinless chicken thighs (about 6 thighs) Kosher salt and freshly ground black pepper 2 tablespoons olive oil 2 large poblano peppers, stemmed, seeded and thinly sliced 1 small red onion, finely diced 1/2 cup lightly packed fresh cilantro leaves and tender stems, roughly chopped 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon dried oregano 4 cloves garlic, minced 1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce 3 cups low-sodium chicken broth Two 15-ounce cans small white beans, such as navy beans (do not drain) Two 4-ounce cans fire-roasted diced green chiles 2 corn tortillas (4 to 6 inches wide), torn into 1-inch pieces Cilantro leaves, sour cream, shredded white Cheddar, sliced avocado and/or lime wedges, for serving Instructions: Sprinkle both sides of the chicken with a pinch of salt and several grinds of pepper. Set a 6- or 8-quart Instant Pot? to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the chicken. Cook until both sides are golden brown, about 5 minutes per side. Remove to a plate. Add the poblano and red onion. Cook, stirring occasionally and scraping any browned bits from the bottom of the pot, until just tender, about 4 minutes. Add the cilantro, cumin, coriander, oregano, garlic, chipotle pepper and adobo sauce, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is tender and fragrant, 1 to 2 minutes more. Return the chicken to the pot, then stir in the chicken broth, white beans and their liquid, green chiles and tortillas until combined. Cancel the high saute function. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 3 minutes). Being careful of any remaining steam, unlock and remove the lid. Using tongs, remove the chicken to a plate, then shred with 2 forks. Stir the shredded chicken back into the pot, then taste and adjust the seasoning with salt and pepper. Ladle into serving bowls and top with cilantro, sour cream, cheese, avocado and/or lime wedges for squeezing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61628,"Gingerbread 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground ginger 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1/2 teaspoon ground black pepper 5 tablespoons unsalted butter, melted 1 cup molasses 1/2 cup hot tap water 2 eggs Instructions: Preheat oven to 350 degrees. Grease a 9 inch square baking pan. In a bowl stir together flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice and pepper. In a large bowl mix together the melted butter and molasses. Stir in the water until well mixed. Add the eggs and mix to combine. Add the dry ingredients and mix until just combined. Pour into greased baking pan and bake for 30 - 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped cream, ice cream or applesauce ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61629,"Blanquette of Halibut and Clams with Lemon Dumplings 1/2 pound butter, plus 3 tablespoons, plus 2 tablespoons 8 tablespoons flour Salt Freshly ground black pepper 1 (2-pound) halibut fillet, cut into 1-inch cubes 1 (2-pound) salmon fillet, cut into 1-inch cubes Pinch cayenne pepper 2 tablespoons virgin olive oil 2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes 2 fennel bulbs, cut in wedges 1 poblano cl, stemmed, seeded, and cut into 1/2-inch pieces 2 leeks, cleaned, whites cut into 1/2-inch pieces 4 large turnips, peeled and cut into 1-inch cubes 2 large carrots, cut into pinwheels 1/2 medium head cauliflower, cut into small flowerets 2 bay leaves 1 teaspoon chopped garlic 1 pint red pearl onions, peeled 1 cup brandy 375 ml white wine 5 cups fish stock or water 2 cups cream 1 cup veal demi-glace 1/2 bunch thyme, leaves picked 3 pounds clams 4 cups spinach 4 shallots, minced 3 tablespoons lemon juice Lemon Pepper Dumplings, recipe follows 1/2 pound smoked sea bass 4 teaspoons chopped parsley Parsley Oil, recipe follows 8 medium to large Yukon Gold potatoes 2 tablespoons virgin olive oil, plus more, to prevent sticking 1/2 teaspoon freshly ground nutmeg 1/2 cup grated Parmesan All-purpose flour (amount determined by weight of roasted potato puree), plus more, for sprinkling 1 1/2 tablespoons kosher salt 2 teaspoons finely ground black pepper Egg yolks (amount determined by weight of roasted potato puree) 1 tablespoon Meyer Lemon Oil, recipe follows 1 teaspoon Meyer lemon zest 1 tablespoon Meyer lemon juice Cornmeal, for sprinkling 1 bunch parsley, chopped into 1-inch pieces 1 cup cleaned and dried spinach leaves 2 cups virgin olive oil 1 cup olive oil 3 Meyer lemons, zested Instructions: Whisk the butter and flour in a saute pan. Cook while whisking over medium to low heat for 5 minutes. Reserve roux. Season the halibut and salmon with salt and pepper. In a deep saucepot, sear the fish in a 3 tablespoons of butter and a 2 tablespoon of olive oil. Sear and reserve leaving fish as raw as possible. Season with additional salt, pepper, and cayenne. In the same pan, add the potatoes, fennel wedges, poblano, leeks, turnips, carrots, and cauliflower with 2 tablespoons butter (this will help caramelize the vegetables). When caramelized, add the bay leaves, garlic, and pearl onions. Cook until vegetables just begin to color. Deglaze with brandy, allow to reduce until mostly dry. Add white wine and reduce to almost dry. Add fish stock or water. Allow to simmer for 5 minutes. Add cream and veal demi-glace. Return to moderate heat and allow to reduce slightly. Whisk in a few tablespoons at a time of the roux while the liquid is simmering gently. You may find you don't need to use all of the roux. Add thyme leaves. Return to light boil and add clams. As they begin to open, add spinach, shallots, and lemon juice to the sauce. Remove from the heat. Add Lemon Pepper Dumplings and stir gently. Add halibut and salmon. Ladle into bowls. Flake smoked sea bass over. Sprinkle with chopped parsley and drizzle with Parsley Oil. Preheat the oven to 350 degrees F. Coat the potatoes with olive oil. Place them on a rack on a sheet pan. Roast in oven until soft to the center, about 30 minutes. Allow to cool enough to handle. It is very important that they be assembled out of hot potatoes. Squeeze the potato flesh out of the skins and into a food mill. Mill the potatoes. Weigh the potato puree and determine the amount of egg yolks and flour to be added. Shape the potato puree into a large well. Sprinkle the potatoes with the nutmeg and the grated Parmesan. Surround the well of potatoes with a larger well of flour, measured 1 cup to each pound of riced potatoes. Sprinkle the salt and pepper onto the flour. Add 2 yolks per pound of potatoes into the center of the well. Pour the lemon oil, zest, and juice in the center of the well. Using a meat fork, incorporate the eggs first into the potatoes and then into the flour, just enough to get them mostly together. Then, use your hands to need the mass into a dough. Use additional flour thrown on the dough and the work surface as necessary to form a soft dough. Allow to rest covered with plastic for 20 minutes. Knead the dough again and then shape it into a 2-inch thick rectangle. Using a dough cutter cut off a 1-inch ribbon of dough. Flour your work surface lightly and using your hands roll the dough into a round tube about 1/2-inch in diameter. With a dough cutter, make 1/2-inch long dumplings. Gently roll the pieces on the floured surface. Using a gnocchi board roll the pieces into dumplings with a dimple in the center. Place dumpling on a half sheet pan covered in parchment and sprinkled with flour and cornmeal. Blanch the parsley and spinach. Shock in salted ice water and squeeze the water out. Place the parsley spinach mix into a blender with the olive oil. Blend on low for 3 to 4 minutes. Place cheesecloth into china cap (or fine-mesh sieve) and pour the oil into it, to gravity strain. Reserve the resulting bright green parsley oil. Heat the oil to about 110 degrees F. Place the lemon zest in a blender. Pour the hot oil over it. Run blender on slowest speed for about 1 minute. Allow each to sit overnight. The next day, strain the oil through a cheesecloth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61630,"Scrumptious Scramble 1 teaspoon olive oil 1/2 cup red onion, diced 1 cup tomato, cored, seeded and diced 4 whole eggs 4 egg whites 2 tablespoons water, optional 1 tablespoon fresh dill, finely chopped, or 1 teaspoon dried dill Salt and pepper Instructions: In a medium sized, non-stick skillet, heat the oil over medium heat. Add the onion and cook for 2 minutes, stirring once or twice. Add the tomatoes and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside. In a medium bowl lightly beat together the whole eggs, egg whites and water, if using. Pour the egg mixture into the skillet and cook over a medium-low flame, stirring frequently, until the eggs are almost set. Drain any excess water from the tomato mixture and stir the mixture gently into the eggs. Toss in the dill, season with salt and pepper, and serve. Serving suggestion: Serve with a piece of whole-grain toast spread with 1/8 of an avocado, instead of butter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 61631,"No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream 1 1/4 cups salted pretzels 6 tablespoons unsalted butter, melted 1/4 cup brown sugar 1/2 cup cream cheese, softened 1/3 cup smooth peanut butter 1/4 cup brown sugar 1/2 cup 35-percent whipping cream, whipped 3/4 cup roughly chopped dark chocolate 2 cups 35-percent whipping cream Chocolate shavings, optional Instructions: For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate. For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator. For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix). Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 61632,"Apple with Pecan Tamale 2 pounds dry cornhusks, for wrapping 2 1/2 pounds fresh masa 1 cup vegetable oil 2 tablespoons baking powder 1 tablespoon salt 1 1/2 cups brown sugar 2 tablespoons ground cinnamon Two 12-ounce cans apple pie filling Two 2 1/2-ounce packets chopped pecans Instructions: Clean and soak the cornhusks in warm water for 1 hour. In a bowl, mix by hand the masa, oil, baking powder and salt. Add the brown sugar and cinnamon and mix well. Gently mix in the apple pie filling and pecans. For small tamales, place about 3 tablespoons filling on the smooth side of 1 cornhusk and wrap. There is no rule to wrapping tamales, just do the best you can and have fun. However, peeling apart a cornhusk into strips and using as ties to hold together each tamale is helpful. Bring water to a boil in a tamale pot or steamer. Steam the tamales over medium heat until the masa is no longer white and doughy, about 40 minutes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 61633,"The World-Famous Maine Lobster Roll 1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster 1/2 medium cucumber, peeled, seeded and finely diced 1/4 cup bottled mayonnaise 1/2 tablespoon fresh tarragon 2 small scallions, thinly sliced Kosher or sea salt Freshly ground pepper 2 to 3 New England-style hot dog buns 2 to 3 tablespoons unsalted butter, softened Pickles and potato chips as accompaniment Instructions: Prepare the lobster salad. If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 61634,"Limoncello and Almond Biscotti 2 large egg whites, at room temperature 1/8 teaspoon kosher salt
1/2 cup granulated sugar
4 cups almond flour
1 cup slivered almonds
1/3 cup limoncello liqueur
1 tablespoon lemon zest (from 3 lemons)
1/3 cup confectioners' sugar
Instructions: Preheat the oven to 350 degrees F. Prepare 2 rimmed baking sheets with parchment paper. Using a hand-held mixer, beat together the egg whites and salt in a medium bowl on medium speed until soft peaks form, about 2 minutes. Sprinkle in the granulated sugar and continue to beat until very soft peaks form, another 2 minutes. Add the almond flour, slivered almonds, limoncello and lemon zest and use a rubber spatula to stir and fold until just combined. Scoop heaping 1 tablespoon mounds onto the prepared baking sheets. Bake, rotating the trays halfway through, until lightly brown on the edges, about 25 minutes. Remove and allow to cool for 10 minutes on the tray. Dust with the confectioners' sugar and serve with coffee. ","[Prosecco, Moscato, Vin Santo, Cava]" 61635,"Coconut Brown Rice Pudding 2 (13 1/2-ounce) cans light coconut milk 3 1/4 cups milk 3/4 cup short-grain brown rice 1/4 teaspoon fine salt 1/2 cup sugar Serving suggestion: Brown sugar, sliced bananas, and Vanilla ice cream Instructions: Put the coconut milk, milk, rice, salt and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat so the liquid simmers very gently. Cook uncovered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours. Remove the pudding from the heat and transfer to a bowl, or divide among 4 to 6 individual bowls. Press plastic wrap directly on the surface of the pudding and cool in the refrigerator, about 1 hour. To serve, top with brown sugar, banana, and a scoop of ice cream. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 61636,"Della Nonna Sauce 1 cup fresh peas 1 tablespoon unsalted butter 6 ounces prosciutto or pancetta, 1/4-inch dice 1 shallot, finely chopped 1 teaspoon chopped fresh thyme leaves 1/4 cup white wine 1 1/2 cups heavy cream Kosher salt and freshly ground black pepper 1/2 cup finely grated Parmigiano-Reggiano, plus more for garnish 2 tablespoons torn fresh parsley leaves, plus more for garnish Instructions:

1. Bring a large pot of salted water to a boil. Add peas and cook until bright green and tender, about 7 to 8 minutes. Remove the peas with a slotted spoon or strainer and set aside. Use the same water to cook pasta according to package directions. Drain, reserving 1/4 cup of the pasta water.
2. Meanwhile, in a large skillet heat butter over medium heat. Add the prosciutto or pancetta and cook until golden and crispy, about 5 to 6 minutes. Add the shallot and thyme and cook until slightly softened, but not brown, about 1 minute. Increase the heat to medium-high and add the wine. Let the wine evaporate slightly and then add the heavy cream. Cook until the sauce reduces and thickens slightly, stirring occasionally, about 6 to 7 minutes. Season with salt and pepper. Just before serving, stir the cheese, parsley, and peas into the sauce until it thickens a little more.
3. Toss the pasta in the sauce and use the reserved pasta water, if needed, to loosen the sauce slightly. Transfer the pasta to serving bowls and garnish with additional cheese and parsley, if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 61637,"Lobster Vol au Vent with Orange Cognac Sauce 1 cup fresh squeezed orange juice 1 tablespoon sugar Salt and pepper 1 cup chicken stock 1/2 cup heavy cream 2 tablespoons cognac 2 tablespoons olive oil 8 ounces lobster meat, diced 4 ounces shiitake mushrooms, diced 1 tablespoon chopped shallots 1 teaspoon chopped fresh tarragon leaves White pepper 4 prepared Vol au Vent shells (puff pastry shells, available frozen in most supermarkets) Fresh flat-leaf parsley, for garnish Instructions: For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. Bring to a boil then reduce heat until nearly evaporated. Add the stock, heavy cream, and cognac. Boil for minute, remove from the heat, and set aside. For the Lobster Vol au Vent: Preheat a saucepan over high heat until very hot. Add the olive oil, then the lobster meat, mushrooms, shallots, tarragon, and white pepper, to taste, while stirring to combine ingredients. Add 1/2 cup of the Orange Cognac Sauce and bring to a boil for 1 minute. Reduce to a simmer. Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 61638,"Salmon Dumplings with Coconut Curry Sauce 4 ounces fresh pork fat 1 pound salmon, preferably wild 1 teaspoon sesame oil 1 teaspoon finely minced ginger 1 tablespoon finely minced scallion 1 teaspoon fish sauce 1/4 cup chopped fresh cilantro leaves 1 tablespoon peanut oil 1 teaspoon kosher salt 1/4 teaspoon sugar 1/2 egg white, beaten 1 teaspoon cornstarch 1 1/2 tablespoons chicken stock 1/2 teaspoon black pepper 30 to 40 fresh wonton skins Coconut Curry Sauce, recipe follows 2 tablespoons fresh Yellow Curry Paste One 14-ounce can unsweetened coconut milk, preferably Chaokoh brand 1/2 cup chicken stock 1 tablespoon fish sauce Juice 1 lime 1/4 cup lightly chopped cilantro leaves Instructions: Simmer the pork fat in water to cover for 15 minutes. Drain, allow to cool, and chop finely. Cut the salmon into a small dice. Put all the ingredients, except the wonton skins, into a mixing bowl and stir in one direction until mixed. Spread a wonton skin in front of you. Put 1 teaspoon of the filling in the center of the skin. Dampen the edges of the skin with water and fold in half, pressing the edges to seal. Then, with the folded edge facing you, pull the bottom corners directly down, fold them over one another slightly, and pinch to seal. The resulting dumpling should look like a nurse's cap. Repeat until filling has been used. Bring a large quantity of water to a boil. When rapidly boiling, add the wontons (not so much that the water will stop boiling, about half), and cook for 3 to 4 minutes or until opaque. Remove, drain, and serve over or with the Coconut Curry Sauce. Heat a saucepan and add the curry paste. Saute very briefly. Add the coconut milk and chicken stock, and simmer until the sauce reduces by one-third. Set aside. While boiling the dumplings, reheat the coconut milk mixture; add the fish sauce and lime juice and, when the dumplings are done, drizzle the sauce generously over a serving plate. Sprinkle with the fresh cilantro. Arrange the dumplings over the sauce and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 61639,"Crown Roast with Sourdough Dressing 5 tablespoons Worcestershire sauce 1 packet green peppercorn marinade mix 1 packet zesty herb and garlic seasoning mix 7 to 8 pound pork crown roast 4 hot Italian sausages, casings removed 1 packet onion mushroom soup mix 1 (16-ounce) can fat-free, low-sodium chicken broth 1 (10-ounce) can golden mushroom soup 1 teaspoon dried thyme 1 teaspoon dried marjoram 1/3 cup fresh Italian parsley leaves, chopped 6 cups sourdough croutons Salt and pepper Instructions: Sourdough Dressing: Preheat the oven to 325 degrees F. Crown Roast: In a shallow roasting pan, combine the Worcestershire sauce, green peppercorn marinade mix, and herb seasoning mix. Place the crown roast into pan, bone ends up. Wrap the bone ends with aluminum foil to prevent them from browning too quickly. Using a pastry brush or spoon, coat the entire meat surface with the sauce mixture. Transfer the pan to the oven and roast uncovered for 20 to 25 minutes per pound of meat, about 2 1/2 to 3 1/2 hours. Sourdough Dressing: In a large nonstick skillet, saute the sausages until browned, about 5 minutes. Add the onion mushroom soup mix, vegetable broth, and golden mushroom soup. Stir in the thyme, marjoram, parsley, and croutons. Season with salt and pepper. Remove the roast from the oven about 45 minutes before it is done. Fill the cavity with the sourdough dressing. Return the roast to the oven and cook for the remaining 45 minutes. Transfer the crown roast to a platter and replace the foil with paper frills. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61640,"Vongole al Cartoccio: Clams Cooked in Foil 2 pounds/914 g fresh clams, cleaned 2 cloves garlic, thinly sliced Bunch fresh flat-leaf parsley, chopped 12 cherry tomatoes, halved 8 tablespoons/118 ml extra-virgin olive oil Salt and freshly ground black pepper
1 cup/235 ml white wine Instructions: Preheat the oven to 400 degrees F. Divide the clams, garlic cloves, flat-leaf parsley, and cherry tomatoes into 4 equal portions.
Take 2 sheets of aluminum foil and place them on top of each other to create a sturdier base. Lift all 4 sides up to create a container. Place 1 portion of clams, garlic, parsley, and tomatoes in the center. Drizzle with 1/4 of extra-virgin olive oil and wine. Season with salt and pepper. Make sure there is extra room in the aluminum foil container so that the clams can steam open. Grab all the sides of the aluminum foil and tightly seal them closed, to prevent the steam from escaping.
Repeat the above process 3 more times to create 4 individual servings. Place the foil packets in the oven for approximately 20 minutes to allow all the clams to fully open. Serve the sealed aluminum foil packages immediately. Allow each guest to open their own individual packages to experience all the aromas contained. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 61641,"Pork Loin Cured in Spiced Apple Cider with Ricotta Gnocchi, Braised Lettuce, and Corn 1 quart apple cider 5 quarts water 1/2 cup sugar 1/4 cup kosher salt 1 tablespoon toasted coriander seeds 1 tablespoon toasted fennel seeds 1 teaspoon chili flakes 1 tablespoon black peppercorns 3 large sprigs fresh thyme One 4- to 5-pound pork loin, boned and trimmed of any excess fat 2 heads butter lettuce, trimmed of large outer leaves 4 ears corn, kernels removed 4 firm apples, peeled, cored and cut into 8 wedges 1 tablespoon butter 4 tablespoons plus 2 tablespoons unsalted butter 2 tablespoons vegetable oil 1/4 cup dry white wine 1/4 cup apple cider 1 cup pork stock or chicken stock 1 tablespoon chopped thyme leaves 56 pieces ricotta gnocchi (or potato gnocchi), store bought Instructions: For the brine: Combine all the ingredients for the brine in a large non-reactive pot. Bring to a simmer and remove from heat. Allow to steep for 30 minutes, then cool in an ice bath. Place the pork loin in a container large enough to submerge it and pour the cooled brine over the pork. Make sure the entire loin is submerged, use a heavy plate, if necessary. Cover the container and place in the refrigerator at least 24 hours and up to 48 hours to cure. Remove the pork from the brine, discard liquid. Dry the pork loin with a cloth and cut the loin into 8 (8-ounce) fillets. (You may alternately roast the entire loin whole, then slice medallions for presentation.) For the braised lettuce: Cut the lettuce through the core into 16 wedges, reserve. Blanch the corn in salted water until tender, then cool and drain, reserve. Cook the apples over medium heat with a tablespoon of butter in a skillet until beginning to brown. Cool and reserve. In a large heavy bottomed skillet, large enough to hold all the pork loins (or 2 smaller pans), heat the vegetable oil over medium heat. Season the pork with salt. Saute the pork fillets about 7 minutes each side for medium. For the gnocchi: Meanwhile prepare the sauce. Have a pot of salted boiling water ready for the gnocchi. In a large skillet, melt the butter over medium high heat. Add the lettuce quarters in batches with a pinch of salt and brown on both sides. Remove from the pan. Repeat until all the lettuce is browned. Return all the lettuce quarters to the pan, and over medium high heat, deglaze the pan with the white wine and apple cider. Reduce to a glaze. Add the pork stock and corn kernels and bring to a simmer. Mount the sauce with the remaining butter, add the chopped thyme, adjust seasoning, and reserve warm. Cook the gnocchi until they float, then transfer them to the sauce to coat. Divide the lettuce, corn, gnocchi, and sauce among 8 large bowls. Top each with a pork fillet. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 61642,"Roasted Tomato Salsa (Salsa Asada) 4 Roma tomatoes, cored 1 serrano cl, stemmed 1 small shallot, peeled 2 1/2 tablespoons chicken broth (homemade or canned low-sodium) 1 small handful fresh cilantro sprigs Kosher salt and freshly ground black pepper Instructions: Preheat a medium heavy griddle or cast-iron pan over medium-high heat. Add the whole tomatoes, serrano cl and shallot and roast on the dry skillet, turning frequently, until golden brown on all sides, about 8 minutes. Transfer the vegetables and cl to a food processor and add the chicken broth and cilantro. Pulse until smooth but with some small pieces remaining, or to the desired consistency. Season with salt and pepper. Serve immediately or cool to room temperature and store in an airtight container in the refrigerator for up to 5 days.
","[Rioja, Tempranillo, Garnacha, Barbera]" 61643,"Cast-Iron Home Fries with Roasted Green Chiles, Cilantro, Green Onions, Radicchio, and Creamy Garlic Dressing 1/2 cup mayonnaise 2 tablespoons white wine vinegar 1 heaping tablespoon Dijon mustard 3 cloves garlic, smashed and chopped to a paste Kosher salt and freshly ground black pepper 2 poblano chiles, stemmed Canola oil Kosher salt and freshly ground black pepper 3 pounds russet potatoes, scrubbed 1 small head radicchio, halved and thinly sliced 1/4 cup fresh cilantro leaves, chopped 3 green onions, green and pale green parts thinly sliced Instructions: For the dressing: Whisk together the mayonnaise, vinegar, mustard and garlic in a bowl and season with salt and black pepper. Let sit while the potatoes boil to allow the flavors to meld. For the salad: Preheat the oven to 375 degrees F. Toss the poblanos with a few tablespoons of canola oil and sprinkle with salt and black pepper. Put the poblanos on a baking sheet and roast until the skin is blackened on all sides, turning a few times, about 25 minutes. Transfer to a bowl and immediately cover with plastic wrap. Let sit and steam for at least 15 minutes and up to a few hours. Transfer to a cutting board and remove the skin and seeds. Thinly slice the poblanos and set aside. While the chiles are roasting, put the potatoes in a large saucepan and cover by 2 inches of cold water. Add 2 tablespoons salt to the water and bring to a boil over high heat. Cook until a skewer or paring knife inserted into the center of the potatoes meets no resistance, about 25 minutes (depending on the size of the potatoes). Drain and let cool for at least 5 minutes on a cutting board. Cut the potatoes into 1-inch dice. Heat 3 tablespoons canola oil in a large cast-iron skillet over high heat until the oil begins to shimmer. Add the potatoes in a single layer and cook, pressing firmly with a spatula, until a crust has formed on the bottom. Gently turn them and cook until all sides are golden brown and crisp, adding more oil if needed. Transfer the potatoes to a bowl, and then add the chiles, radicchio and dressing and stir gently to combine. Fold in the cilantro and green onions and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 61644,"Cranberry Sauce with Pinot and Figs 1 1/2 cups pinot noir 12 dried figs, halved if small, quartered if large Base Cranberry Sauce, recipe follows 2 tablespoons high-quality balsamic vinegar 2 tablespoons canola oil 1 tablespoon grated ginger 1 large shallot, finely diced 3/4 cup brown sugar 1/2 cup honey 1/4 cup orange juice 1/4 cup granulated sugar Pinch kosher salt 1 pound fresh or frozen cranberries Instructions: Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs and let soak until soft, about 30 minutes. Drain, and add the chopped figs to the Base Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if desired, stir some of the soaking liquid into the finished sauce. Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly. Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]" 61645,"Smoked Salmon with Creamy Cucumbers 1 English cucumber Kosher salt 2 tablespoons sour cream
2 tablespoons chopped fresh dill
8 ounces smoked Irish salmon
Toasted pumpernickel bread, for serving Instructions: Thinly slice the cucumber on a mandoline and place in a colander over a bowl. Season with 1/2 teaspoon salt and allow the cucumbers to sit for 5 minutes. Squeeze out the excess water and place the cucumbers in a clean medium bowl. Add the sour cream, dill and 1/4 teaspoon salt and stir with a rubber spatula to combine. Lay the smoked salmon on one half of a platter lightly, so there is movement to the plate, leaving open the other half of the platter. Pile the cucumber mixture on a quarter of the platter or spoon into a bowl that fits on the platter. Serve the toasted pumpernickel bread on the other quarter of the platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 61646,"Gingerbread Martini 3/4 cup water 3/4 cup sugar 3/4 (2-inch) piece fresh ginger, coarsely chopped 2 sticks of cinnamon 3 whole cloves ice 2 ounces vodka 1/2 to 1 ounce gingerbread syrup Instructions: GINGER SYRUP: Simmer water, sugar, ginger, cloves and cinnamon stirring occasionally, until reduced to about 3/4 cup, about 15 minutes. Pour hot syrup through a fine sieve and chill. Let stand 20 minutes until using, so all sediment has settled to the bottom. Servings: Approximately 3/4 cup. MARTINI: Fill a cocktail shaker with ice. Add the vodka and gingerbread syrup. Cover and shake vigorously until combined and chilled, about 30 seconds. Strain into a chilled cocktail glass. ","[Gewrztraminer, Riesling, Pinot Grigio, Moscato]" 61647,"Grilled Plantains with Mojo 1/4 teaspoon whole cumin seeds 1/4 cup extra-virgin olive oil, plus more for brushing 3 cloves garlic, minced (about 1 tablespoon) 1/2 cup fresh lime juice 1 teaspoon chopped fresh oregano leaves or 1 teaspoon dried, crumbled 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 jalapeno cl, seeded and minced 4 green plantains Instructions: Toast the cumin seeds in a small skillet over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle. Heat the olive oil and garlic along with the toasted cumin over medium-high heat and cook until garlic begins to sizzle, about 2 minutes. Put in a non-reactive bowl and stir in lime juice, oregano, salt, pepper, and jalapeno. Preheat stove top or outdoor grill to high heat. Cut plantains in half lengthwise and brush lightly with olive oil. Place on grill, skin-side down, and cook until soft about 3 to 4 minutes per side. Transfer to a platter and serve with the mojo sauce. ","[Verdejo, Sauvignon Blanc, Tempranillo, Pinotage]" 61648,"Louisiana Crawfish Cakes 1 tablespoon pommace oil 10 tablespoons yellow onion, 1/8-inch diced 3 tablespoons green bell peppers, 1/8-inch diced 3 tablespoons red bell peppers, 1/8-inch diced 3 teaspoons garlic, minced 2 crawfish tails, roughly chopped 2 tablespoons Worcestershire sauce 1 tablespoon crystal hot sauce 1/2 teaspoon kosher salt 4 teaspoon LA spice 6 eggs 1/2 cup Parmesan, ground 1 cup plus 5 tablespoons bread crumbs Parsley sprig, for garnish Instructions: Heat oil in sauce pan and sweat onions and peppers for 1 minute. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, crystal hot sauce, salt and L.A. spice. Remove from heat and let cool. Beat eggs in stainless bowl and add crawfish mixture. Fold in Parmesan and 1 cup bread crumbs. Combine all ingredients and form into 5-ounce patties. Dust cakes with additional bread crumbs. Heat crawfish cake through in broiler. Place corn puddding in center of plate. Place heated crawfish cake on top. Zig-zag cilantro cream over entire plate. Top cake with parsley sprig. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 61649,"New England Clam Chowder 6 sprigs fresh thyme 2 bay leaves 2 pounds potatoes, peeled and cut into 1/2-inch cubes (about 5 cups) 2 cups heavy cream 1/2 teaspoon freshly ground black pepper 1 1/4 teaspoons salt, or to taste 6 tablespoons cold unsalted butter, cut into half-tablespoon pieces 1/4 cup finely chopped fresh parsley 1/4 cup finely chopped fresh chives or green onions 10 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, open clams discarded 6 slices bacon, cut crosswise into 1/2-inch strips 4 tablespoons unsalted butter 2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise (2 1/2 to 3 cups) 1 cup finely chopped onions 1 cup finely chopped celery 2 teaspoons minced garlic Instructions: In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open. Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside. Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.). Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste. Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61650,"Chocolate Cherry Dump Cake 1 1/2 sticks (12 tablespoons) unsalted butter Two 21-ounce cans cherry pie filling
One 15.25-ounce box chocolate cake mix
1/4 cup toasted sliced almonds
Whipped cream, for serving
Instructions: Put the butter in a 9-by-13-inch baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F. When the butter is melted, remove the baking dish from the oven and add the cake mix. Stir to combine. Pour the cherry pie filling on top and spread it out evenly. Bake until the cake is set, about 1 hour. Let cool 20 minutes. Top with toasted almonds. Serve with whipped cream.
","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 61651,"Poached Pears in Red Currant Sauce with Chocolate Decadence Cake 13 ounces flour, sifted 1/2 ounce baking soda 18 ounces granulated sugar 3 1/2 ounces cocoa powder 5 ounces butter 5 ounces canola oil 10 ounces water 3 eggs 5 ounces sour cream 10 ounces heavy cream 9 ounces semi-sweet chocolate, chopped 4 ounces marzipan Dipped Poached Pears, recipe follows 8 ounces red currant puree, store bought or fresh, strained through cheese cloth 4 ounces raspberry liqueur 3 teaspoons granulated sugar 4 Bosc pears, ripe, peeled, corded 4 ounce semi-sweet chocolate, melted Instructions: Sift together flour, baking soda, sugar, and cocoa powder. Place into mixing bowl. Put butter, oil, and water into a pot and melt over medium heat. When butter has melted, pour into dry ingredients and mix on low speed until incorporated. Then mix on medium speed while adding eggs, 1 at a time, and then sour cream. Continue to mix only until incorporated. Pour batter into greased and papered sheet pan (8 inch by 12 inch). Bake in a preheated 375-degree F oven until firm to touch and releases from sides of the pan. Cool. Then invert onto back of another pan or onto a pastry or cutting board. Take a round cutter, 1/2-inch-in-diameter larger than the base of the pear. Cut out cake circles. (Save rest of cake as snacks, cut into squares and dust with powdered sugar.) Place cream in pan, place over medium high heat. Bring just to a boil. Remove immediately from stove. Pour in chopped chocolate. Stir until all chocolate pieces are melted. Cool slightly. Place cake circles on cooling rack placed on top of a pan (to catch drippings). Pour glaze over cakes, being careful to fully cover top and sides. Place in refrigerator to harden. Once set, take spatula and carefully remove circles. Place on papered sheet pan. Roll out marzipan and cut it into a 3/4-inch wide strip. Cut a decorative design on 1 side (like waves or triangles). Wrap the strip, straight side on the bottom around the base of each glazed cake circle. Place cake circle in center of dessert plate. Pour reduced cool sauce around cake enough to coat plate nicely. Place Dipped Poached Pear in center on top of cake. If desired, take edible gold leaf and place in increments around cake on sauce. Mix together puree, liqueur, and sugar. Pour into saucepan. Set aside. Peel pears, core out from bottom of pear using melon baller. Careful not to break or split the sides of the pear. Slice bottom of pear, to enable pear to stand straight up. Place pears standing up in puree mixture. Bring to boil, reduce heat to a simmer. Cover with aluminum foil, poach until tender, approximately 8 to 10 minutes, depending on ripeness of pears. Remove pears from liquid and place on cooling rack. Remove poaching liquid from stove and cool. Once liquid is cold, place pears back into liquid and store, covered in refrigerator over night. Remove pears from liquid (reserve liquid for later use). Place on cooling rack to drain. Melt chocolate in bowl over a pan of simmering water. Once pears have drained, pat dry, and dip into the melted chocolate, approximately 1-inch up base of pear. Place on waxed paper to set chocolate. Place cooking liquid back into a saucepan, and bring to a boil, then reduce heat to a simmer. Continue to simmer, reducing liquid to sauce consistency. Remove from stove and cool. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 61652,"Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green cl-Cilantro Oil and Chipotle Vinegar 4 ripe heirloom tomatoes (different varieties and colors) or beefsteak tomatoes, sliced 1/4-inch thick Salt and freshly ground black pepper 1 pound fresh buffalo mozzarella, sliced 1/4-inch thick Green cl-Cilantro Oil, recipe follows Chipotle Vinegar, recipe follows 2 cups extra-virgin olive oil 1 poblano cl, grilled, peeled, stemmed, and coarsely chopped 1/4 cup cilantro leaves Salt 1 cup red wine vinegar 2 teaspoons chipotle pepper puree Salt Instructions: Place a tomato slice on each of 4 plates. Season with salt and pepper. Top with a slice of cheese and repeat to make 3 layers, like a Napoleon with 3 tomato slices and 2 slices of cheese. Drizzle with the Green cl-Cilantro Oil and Chipotle Vinegar and serve.; Combine all ingredients in a blender and blend for 5 minutes. Blend all ingredients in a blender until smooth. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 61653,"Hazelnut Ganache Thumbprint Cookies 1 cup all-purpose flour 1/4 cup plus 2 tablespoons hazelnut meal Pinch of fine salt 6 tablespoons unsalted butter, at room temperature 1/4 cup light brown sugar 2 tablespoons granulated sugar 1 large egg yolk 1/2 teaspoon vanilla extract 2 ounces semisweet chocolate, finely chopped 2 tablespoons heavy cream Flaked sea salt, such as Maldon, for garnish Instructions: In a medium bowl, whisk together the all-purpose flour, hazelnut meal and a pinch of salt
In the bowl of a stand mixer with the paddle attachment, beat the butter, light brown sugar and granulated sugar together until pale and fluffy, 2 to 3 minutes. Add the egg yolk and vanilla extract; beat once more. In 2 additions, add the dry ingredient mixture, scraping down the bowl if needed, until completely combined. Transfer to the refrigerator to chill for 15 minutes.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
Scoop scant tablespoonfuls of dough, roll into balls and arrange on the prepared baking sheets, spacing them a few inches apart. Make an indentation, a thumbprint, in the center of each ball of dough using your thumb and/or the help of your index finger. Bake until the bottoms are golden brown, 10 to 12 minutes. Remove from the oven and immediately reinforce the thumbprints using the end of a wooden spoon. Allow to cool completely on the baking sheets.
While the cookies are cooling, make the ganache. Place the chocolate into a heat-proof bowl. Add the heavy cream to a small saucepan set over medium-high flame and heat until the cream is scalding. Pour the cream over the chopped chocolate and allow to stand for 1 minute. Stir until smooth.
When the cookies are cool, add a scant teaspoon of chocolate ganache to each thumbprint. Top with a sprinkle of flaked sea salt. If transporting, allow the chocolate to set for 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61654,"Shaved Brussels Sprouts with Walnuts and Pecorino 2 pounds Brussels sprouts 1 cup grated carrot
1 teaspoon lemon zest plus 1/4 cup freshly squeezed lemon juice
2 tablespoons yuzu juice
2 tablespoons honey
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper 1/2 cup olive oil
1 cup toasted walnut halves 1/2 cup grated Pecorino cheese Instructions: Using a sharp knife or a mandolin, finely shred the Brussels sprouts. Put them in a large mixing bowl, add the grated carrot and toss to combine. Whisk together the lemon zest and juice, the yuzu juice, honey, mustard and some salt and pepper. Slowly whisk in the olive oil to emulsify. Toss the vegetables with the dressing and season with some salt and pepper. Toss again with the walnuts and Pecorino and serve. ","[Chardonnay, Vermentino, Barbera, Tempranillo]" 61655,"Apple Cider Glazed \Double Cut\ Pork Chop with Sweet Potato Hash, Tomato Jam and Southern Greens Four 14-ounce pork chops 1 cup Apple Cider Glaze, recipe follows 3 cups Sweet Potato Hash, recipe follows 4 each rosemary sprigs Marinade, recipe follows Salt and pepper, to taste 2 ounces bourbon 2 ounces Worcestershire 1 handful juniper berries, crushed Freshly crushed black pepper Pinch of rosemary, thyme, sage, chopped 1/4 cup olive oil 1/2 cup yellow onion, diced 1 clove garlic, minced fine 2 tablespoons olive oil 1 cup andouille sausage, diced 2 whole sweet potatoes, peeled and diced 1/4x1/4 1 teaspoon salt 1/2 teaspoon black pepper, finely ground 1 cup chicken stock 3 tablespoons heavy cream 2 tablespoons honey 1 cup brown sugar 3 cups apple cider 1/2 cup cider vinegar 1 clove garlic, minced 1 sprig fresh thyme 1 sprig fresh sage 1 teaspoon ground black pepper Instructions: Preheat grill to medium. Remove the chops from the Marinade and wipe off any excess Marinade. Grill chops, basting with Apple Cider Glaze until desired temperature. Medium temperature is 15 to 18 minutes. Present chops with a base of Sweet Potato Hash with pork chop placed on top and garnish with a rosemary sprig. Marinate the pork chops for 2 to 3 hours. In the meantime make hash and glaze. Saute onions and garlic in the olive oil over medium heat in saucepan until translucent. Add andouille sausage and stir well to combine. Once some of the fat begins to render from the sausage and the diced sweet potato and cook for stirring frequently for 10 minutes. Add chicken stock until evaporated then add cream and reduce until gone. Season with salt and pepper and keep warm. Caramelize the honey and brown sugar in a pan over medium heat, stirring constantly. Combine the apple cider, vinegar and garlic and add to sugar, bring to boil over high heat. Lower the heat to medium and simmer for 30 minutes. Strain into a small saucepan and add thyme, sage, and pepper and cook over medium heat for 15 minutes. Remove herbs and reserve for pork chops. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]

" 61656,"Stuffed Pizza with Variations: Spinach and Fontina, Escarole, Anchovy, Pine Nut and Raisin, Prosciutto Cotto and Scamorza 2 cups/500 ml lukewarm water 1 cube or 2 tablespoons/30 ml fresh yeast 4 cups/1 L all-purpose flour 2 tablespoons/30 ml extra-virgin olive oil 1 teaspoon/5 ml salt 1 recipe Pizza Dough 3 tablespoons/45 ml extra-virgin olive oil 2 cloves garlic, peeled and crushed 1 bunch fresh spinach, washed, dried and trimmed Salt 2 ounces/75 g fontina cheese, sliced 1 recipe Pizza Dough 4 tablespoons/60 ml extra-virgin olive oil 3 anchovies, plus extra anchovies, for topping, optional 2 cloves garlic, crushed 1 cup/250 ml olives 1/2 cup/125 ml pine nuts 1/2 cup/125 ml raisins 1 bunch escarole, washed, dried and trimmed 1 recipe Pizza Dough 4 ounces/100 g prosciutto cotto, sliced 2 ounces/75 g smoked scamorza cheese, thinly sliced 5 to 7 sun-dried tomatoes, chopped Extra-virgin olive oil, for brushing Salt Instructions: Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Let the yeast fully dissolve in the warm water and let stand for 2 minutes. Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid. Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings For the spinach and fontina pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan heat the olive oil and brown the garlic. Add the spinach and saute until just wilted. Add salt, to taste and let cool. Add the sauteed spinach to 1/2 the dough and top with slices of fontina cheese. Fold the dough over. Pinch the opposite ends of the dough together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes. For the escarole, anchovy, pine nut and raisin pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan add the olive oil, anchovies, and brown the garlic. Add the olives, pine nuts, raisins and fry together for another minute. Add the escarole and cook until wilted. Add the sauteed escarole onto one-half of the dough. Additional anchovies may be added. Fold over. Pinch the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes. For the prosciutto cotto and scamorza pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. Place the prosciutto cotto, scamorza, and sun-dried tomatoes on1/2 the dough. Fold over. Pinch the opposite ends together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes. ","[Barolo, Chianti, Dolcetto, Gavi]" 61657,"Tomato Salad with Field Greens 4 bunches bitter greens, such as dandelion, amaranth, escarole, chard, spinach or watercress 2 to 3 teaspoons salt 2/3 cup extra virgin olive oil Juice of 2 lemons 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 2 large or 3 medium ripe tomatoes, cored 1 large chunk (about 8 ounces) aged Parmesan cheese Instructions: Wash the greens well and trim and discard any tough stems. Bring a very large pot of water to a boil and add 2 to 3 teaspoons salt. (A large quantity of water is the key to avoiding bitterness.) Have ready a large bowl of iced water. Add the greens to the rapidly boiling water and cook 2 to 3 minutes, until tender but not mushy. Drain in a colander, shaking off excess water and then plunge the hot greens into the iced water. When the greens are cool, remove any ice from the surface and drain in a colander again. Then squeeze out any excess water and place in a bowl in the refrigerator. Mix together the olive oil, lemon juice, salt and pepper. Toss with the cooked greens to coat thoroughly. Return to the refrigerator. Cut the tomatoes into 1/2 to 3/4-inch slices. Arrange on 6 salad plates or a platter. Top the tomatoes with the cold dressed greens and garnish with shavings of Parmesan cheese. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61658,"Strawberry Shortcake 8 ounces unsalted butter 2 cups sugar
6 egg yolks
3 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
3/4 teaspoon salt
12 ounces milk
1 1/2 teaspoons vanilla extract
8 cups strawberries, quartered 2 cups heavy cream 1 cup mascarpone cheese 1/2 cup sugar
1/2 cup fresh basil leaves Ice water 1 cup simple syrup
1 tablespoon corn syrup
Instructions: For the cake: Preheat the oven to 350 degrees F. Cream the butter and sugar together until fluffy. Add the yolks in two additions, scraping well with a rubber spatula after each. Sift together the flour, baking powder and salt in a separate bowl. Mix in the dry ingredients in 3 additions, alternating with 2 additions of the milk and vanilla, waiting until everything is incorporated before each and scraping down the bowl. Scrape the batter onto a jelly-roll pan lined with parchment paper. Spread with a spatula until very even. Bake for 17 to 18 minutes. When it has cooled to room temperature, refrigerate until cold. For the cream: Meanwhile, whip together the cream, mascarpone and sugar until it reaches the consistency of sour cream. Do not over-whip; it will thicken up as it sits. For the basil syrup: Blanch the basil in boiling water for 15 seconds, then immediately shock in ice water. Puree the leaves in a blender with the simple syrup and corn syrup until very smooth. Strain if necessary. For assembly: Cut the cake into desired size, such as 3- to 4-inch circles or squares. Carefully slice in half horizontally. Put bottom halves on a plate, add basil syrup, a layer of strawberries, a scoop of mascarpone cream, more strawberries, basil syrup and top with the remaining cake halves. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 61659,"Iberian Ham with Tomato Relish 3/4 cup Jerez vinegar 1 cup Pedro Jimenez sherry 2 pounds tomatoes, peeled and seeded, finely diced 1 green bell pepper, seeds removed, finely diced 1 red bell pepper, seeds removed, finely diced 6 shallots, finely diced Salt and freshly ground black pepper 1/2 pound Iberian ham, very thinly sliced (or another cured ham, such as proscuitto) Instructions: Combine the vinegar and sherry in a saucepan and bring to a boil. Add the diced vegetables and salt and pepper, bring back to a boil, and reduce to a simmer. Cook, uncovered, until thick, about 20 minutes. Adjust seasonings and let relish cool. To serve, coat a large platter or individual plates with relish. Top with the Iberian ham slices. Leftover relish will keep in the refrigerator for a few weeks. ","[Rioja, Tempranillo, Garnacha, Cava]" 61660,"Smoked Chicken Chili 2 tablespoons canola oil 4 cloves garlic, finely chopped
2 small yellow onions, cut into small dice 1 poblano pepper, ribs and seeds removed, cut into medium dice
1/4 cup chili powder 3/4 to 1 cup heavy cream 1/2 cup chicken stock, plus more if needed One 15-ounce can hominy, drained and rinsed 2 pounds smoked chicken thighs, shredded (can also be grilled if you don't have a smoker)
One 15-ounce can white beans, drained and rinsed 1/4 cup masa harina, plus more if needed Kosher salt Serving suggestions: shredded fontina cheese, tortilla chips, sour cream and lime wedges Instructions: Heat the canola oil in a large pot over medium-low heat. Add the garlic, onions and poblanos and cook for about 10 minutes or until soft. Add the chili powder and continue to cook for approximately 3 minutes, stirring frequently. Add the heavy cream, chicken stock, hominy and shredded chicken thighs. Bring to a simmer, then reduce the heat to the lowest possible setting and cook for 45 minutes. To finish, add the white beans and masa harina. Bring back to a simmer to thicken, stirring frequently. Season with kosher salt. If desired, adjust the consistency with either more chicken stock or masa harina. Serve with fontina cheese, tortilla chips, sour cream and lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 61661,"Bbq Buffalo Burger with Mango Ketchup and Red Slaw 1 pound buffalo meat, finely ground 1 cup bbq sauce (Mesa) or your favorite brand Salt and pepper 8 slices rye bread Instructions: Divide the meat into fourths and shape into burgers. Brush on both sides with the bbq sauce and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side. Mango Ketchup: 2 tablespoons olive oil 1 small onion, coarsely chopped 2 cloves garlic, coarsely chopped 1 mango, peeled and coarsely chopped 1/4 teaspoon ground cinnamon 1/4 teaspoon allspice Pinch of ground cloves 1 habanero pepper, coarsely chopped 1/2 cup red wine vinegar 1 teaspoon honey Salt and freshly ground pepper Use side burner or grill top. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mango and cook for 5 minutes, or until soft. Add cinnamon, allspice, cloves and habanero and cook an additional 2 minutes. Place the mango mixture in a food processor and add the vinegar and honey. Process until smooth. Season with salt and pepper to taste. Serve cold or at room temperature. RED SLAW: 1/2 large head red cabbage, finely shredded, divided 1 cup rice wine vinegar 2 tablespoons olive oil 1 tablespoon caraway seeds Salt and freshly ground pepper 8 slices rye bread Place vinegar and oil in a small saucepan and bring to a boil Place 3/4 of the cabbage in a large bowl and add the hot vinegar mixture and stir well. Add the caraway seed and season with salt and pepper to taste. Mix together all ingredients and season with salt and pepper to taste. Let sit at room temperature for 1 hour, until wilted. Just before serving, add the remaining raw cabbage. ","[Zinfandel, Syrah, Tempranillo, Garnacha]

" 61662,"Blood Orange Granita 3 1/2 cups blood orange juice 1/2 cup sugar 1 1/2 tablespoons black pepper, freshly ground in a mortar and pestle Instructions: Place the blood orange juice, sugar and pepper in a bowl and whisk to incorporate. Pour the blood orange mixture into a large baking dish and place in the freezer. Scrape and crush the lumps with a fork every half an hour until the granita freezes, approximately 1 1/2 hours. Scrape with a fork to lighten the texture before serving. Spoon into glasses and serve.; ","[Prosecco, Moscato, Vinho Verde]" 61663,"Plantains Foster 1/2 stick butter, plus 2 tablespoons 2 ripe plantains 2 teaspoons ground nutmeg 1/2 cup brown sugar 1/4 cup rum 1/4 cup banana liqueur 1/3 cup orange juice Ice cream Instructions: In saute pan, melt 1/2 stick of butter. Add plantains, nutmeg and brown sugar. Mix to combine. Remove pan from heat, add rum and banana liqueur. Using a long kitchen match ignite the liqueur. When the alcohol burns off add the orange juice and remaining 2 tablespoons butter. Stir to combine and serve in bowls with ice cream. ","[Rum, Cream Sherry, Port]" 61664,"Sake Poached Salmon with Somen and Fennel Salad Wasabi and Leftovers: Salmon Salad Sandwich with Taro Chips 1 cup sake 1 celery, sliced 1 peeled carrot, sliced 1 small onion, sliced 1 tablespoon sugar 2 bay leaves 1 teaspoon toasted black peppercorns 2 tablespoons soy sauce Water 4 (8-ounce) salmon fillets, skin removed, center cut Salt and white pepper 1/2 cup ponzu 3 large sliced shallots 1 tablespoon togarashi, save some for garnish 2 tablespoons Japanese soy sauce 1/2 tablespoon sugar 3/4 cup extra-virgin olive oil 2 fennel bulbs, shaved, fronds reserved for garnish 1 pound blanched somen noodles 1/2 cup sliced scallions 3 to 4 tablespoons wasabi aioli, recipe follows 2 cups poached salmon 1/2 cup fine diced celery 4 pieces foccacia bread, sliced and grilled 2 tomatoes, thinly sliced 1 head butter lettuce, washed and dried Salt and black pepper 1 large head taro, very thinly sliced 1 tablespoon wasabi paste 2 tablespoons minced garlic 1 tablespoon minced ginger 2 tablespoons rice wine vinegar 2 egg yolks* (See Disclaimer) 1 cup canola oil Salt and black pepper Instructions: In a salmon poacher or large saucepot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce, and water, to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes). In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy, and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper. In a large bowl, mix together fennel, somen, and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning.
Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds.
In a bowl, mix together the wasabi aioli, salmon, and celery. Check for seasoning. Build the sandwich with the tomato and lettuce. Slice on the bias. Fry chips until golden brown and crisp. Season lightly with salt.
In a food processor, add wasabi paste, garlic, ginger, vinegar, and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator. Plating: Serve sandwich with taro chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

Note: The wine pairing suggestions are based on general guidelines and may not be applicable to every individual's taste preferences. It's important to consider personal taste when selecting a wine to pair with a particular dish." 61665,"Annatto Oil 1/2 cup annatto seeds 2 cups pure olive oil Instructions: Toast the annatto seeds in a heavy saucepan until they just start to smoke. Add the olive oil. When the oil begins to simmer, remove from the heat and allow to cool. Strain the oil and store in an airtight container in a cool, dark place for several months. ","[Oloroso Sherry, Rioja, Barolo]" 61666,"Sunny's Meaty Cheesy Casserole Sliders 1 package dinner rolls (12) 1 tablespoon steak seasoning
1 pound thinly sliced deli roast beef
8 ounces shredded processed Cheddar cheese
4 ounces shredded provolone cheese
1/4 cup chipotle mayonnaise
2 scallions, white and green parts, chopped 1/2 cup (1 stick) unsalted butter, melted
2 tablespoons onion pulp (grated on a rasp) 2 tablespoons grated Parmesan cheese
1 tablespoon Worcestershire sauce
1/2 teaspoon red chili flakes
12 pickled sweet or hot pepper slices
Instructions: Preheat the oven to 350 degrees F. Slice the rolls in half and place the bottom half of the rolls in a 13-by-9-inch baking dish. Season the bread with the steak seasoning and arrange the roast beef on top in mounds. Top with the shredded Cheddar. In a medium bowl, combine the provolone, mayonnaise and scallions. Spread this mixture on the cut sides of the top portion of the rolls. Place the tops spread-side down in the dish on top of the Cheddar. Mix the butter, onion, Parmesan, Worcestershire and red chili flakes in a bowl. Pour over the top of the rolls. Cover with foil and bake 25 minutes. Remove the foil and place a pepper slice on top of each sandwich. Bake 5 minutes more to toast the roll tops. The sandwiches will be extremely hot; rest a few minutes before serving. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 61667,"Crepes Suzette 1 cup instant flour 1 cup whole milk 2 tablespoons unsalted butter, melted 2 tablespoons sugar 1/4 teaspoon kosher salt 2 large eggs
Nonstick cooking spray 1 cup orange juice 1/4 cup orange marmalade 1/4 cup sugar 1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt Zest of 1 orange 1 stick unsalted butter 1/3 cup orange liqueur, such as Grand Marnier Sliced oranges, for garnish Instructions: For the crepes: Put the flour, milk, butter, sugar, salt and eggs in a blender and puree until completely smooth. Cover and refrigerate for at least 1 hour or up to overnight. Place a nonstick 8-inch skillet or crepe pan over medium heat and coat with a thin layer of cooking spray. Carefully pour a few tablespoons of the batter into the center of the pan, swirling to coat the bottom with the thinnest possible layer. Cook, undisturbed, until the edges are golden and the top looks just about set, then flip and cook for another 30 seconds. Remove to a plate, top with a piece of wax paper or parchment and repeat until all the batter has been used.
For the sauce: Whisk together the orange juice, marmalade, sugar, cinnamon, salt and orange zest in a medium saucepan. Bring to a boil, then reduce to a simmer. Whisk in the butter a tablespoon at a time, adding the next piece once the previous piece has completely melted. Turn off heat and whisk in the orange liqueur.
Fold crepes into quarters and arrange on a platter with sliced oranges. Tableside, use a stick lighter to ignite the sauce, then slowly and evenly pour over the crepes. Once the fire extinguishes itself, eat immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 61668,"Turkey Quesadilla 2 flour tortillas 2 tablespoons cranberry sauce 3 tablespoons grated Jack or Cheddar 2 tablespoons leftover stuffing 2 tablespoons cooked and chopped green beans 3 tablespoons chopped cooked turkey 1 teaspoon chopped jalapeno peppers Vegetable oil cooking spray Instructions: Place 2 tortillas on your board. Spread 1 with cranberry sauce and set aside. Sprinkle the cheese over the other one and crumble the stuffing on top. Add the green beans, turkey, and jalapeno peppers. Pick up the first tortilla and place it cranberry side down onto the filled one. Press gently but firmly to keep the quesadilla together. Spray a nonstick skillet with cooking spray and put it over medium heat. Place the quesadilla in the skillet and cook until the bottom is lightly browned and the cheese is melted, about 2 minutes. Flip the quesadilla and cook it on the other side for another 2 minutes. Slide it onto a cutting board, cut it into wedges, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61669,"Eggplant Zuppa 2 tablespoons chopped garlic 1 tablespoon fresh basil leaves 1 tablespoon fresh parsley leaves 1 tablespoon olive oil Pinch red pepper flakes 3 tablespoons olive oil 1/4 cup chopped pancetta 1 yellow onion, chopped 6 cloves garlic, chopped 1 can San Marzano tomatoes, hand crushed 8 cups chicken broth 5 pieces prosciutto, chopped 1 small Parmesan rind 2 cups diced eggplant 1 cup elbow macaroni, cooked 1 cup diced fresh mozzarella Instructions: For the pesto: In a food processor, combine the garlic, basil, parsley, olive oil and pepper flakes. Puree until smooth. For the zuppa: In a large saucepan, heat the olive oil and saute the pancetta and onions for 5 minutes. Add the garlic and tomatoes, stir well and cook for 10 minutes. Add the broth, prosciutto and cheese rind and simmer for 10 minutes. Remove from the heat and add the eggplant, pasta and mozzarella. Ladle into bowls, top with the pesto and serve warm. ","[Barolo, Chianti, Barbaresco, Rioja]" 61670,"Rosemary Creme Brulee with Vanilla Bean and Cardamom 1 cup heavy cream 1/2 vanilla bean, split lengthwise 3 or 4 cardamom pods 2 egg yolks, lightly beaten 1/4 cup sugar 2 teaspoons unsalted butter, chilled and cut into small pieces 1/8 cup freshly chopped rosemary Instructions: Place the cream, vanilla bean, and cardamom pod in a heavy saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Set aside. Whisk the egg yolks and 2 tablespoons of the sugar in the top of a double boiler over simmering water until pale and thick. Do not overcook. Remove the vanilla bean and the cardamom pods from the cream. Add the cream to the eggs in the double boiler, whisking constantly. Cook slowly, stirring occasionally, until the mixture thickens and coats the back of a spoon, approximately 10 minutes. Remove from heat and whisk in the butter and rosemary. Pour the custard mixture into a porcelain dish and chill thoroughly. Just before serving, sprinkle the custard with remaining sugar and caramelize it with a kitchen torch. Fire quickly and evenly until the sugar is cooked but not burned. Put the creme brulee into the freezer for about 30 seconds and then serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61671,"Stuffed Artichokes 6 artichokes 1 lemon, thinly sliced 2 teaspoons crab boil 2 bay leaves 2 tablespoons butter 1/2 cup finely diced onion 1 teaspoon chopped garlic 1 teaspoon chopped oregano leaves 1 1/2 cups Italian style bread crumbs 1 teaspoon lemon zest 1/2 cup grated Parmesan, plus more for garnish 1/4 cup olive oil plus 2 tablespoons, divided Salt and pepper Instructions: Bring a large pot of salted water to a boil. Preheat the oven to 400 degrees F. Cut the stems from the artichokes to leave a neat, flat base. Lay each artichoke on its side, and cut away the upper third with a sharp knife. With kitchen shears, remove the prickly leaf tips from each remaining leaf. Rub the cut sides and bottom with a lemon slice, squeezing lemon juice onto the cut areas and set aside. Place the prepared artichokes, lemon slices, crab boil and bay leaves in the boiling water and simmer, partially covered, until the bottom is tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 25 minutes. Heat the butter in a small skillet over medium heat. Add the onions and cook until softened, about 4 minutes. To the onion pan, add the garlic and oregano and continue to cook for 30 seconds. Remove from the heat and stir in the bread crumbs, lemon zest, Parmesan, and 1/4 cup of the olive oil. Mix well and adjust seasonings with salt and freshly ground black pepper. Drain the artichokes upside down in a colander. When the artichokes are cool enough to handle, press the leaves gently back so that the artichoke opens to reveal the inner choke and prickly leaves. Pull out the cone of undeveloped white leaves and gently scrape out the choke with a spoon so as not to damage the heart. Gently pull the leaves outward from the center until the leaves open slightly. Fill the artichoke cavities with bread stuffing, and pack a little bit into the space between the leaves. Place the artichokes in an earthenware baking dish and drizzle the tops with the remaining 2 tablespoons of olive oil. Pour 1/2 cup of water into the bottom of the dish and place in oven. Bake until the artichokes are golden brown and the bread crumbs develop a nice crust, about 10 to 15 minutes. Transfer to a serving plate, drizzle with some olive oil and sprinkle some grated Parmesan. Serve with additional lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 61672,"Pizza with Parsley Pesto, Cremini Mushrooms, Fontina and Goat Cheese 1/2 cup grated Parmigiano-Reggiano 2 tablespoons pine nuts
8 fresh basil leaves
5 to 6 cloves garlic 1/2 bunch fresh parsley
Salt and freshly ground black pepper Salt and freshly ground black pepper
1/2 to 3/4 cup extra-virgin olive oil
2 tablespoons canola oil 1 1/2 to 2 cups sliced cremini mushrooms
1 clove garlic, chopped then mashed into a paste
1 shallot, finely diced
Salt and freshly ground black pepper 12 ounces pizza dough, such as Anne Burrell's Pizza Dough, recipe follows All-purpose flour, for dusting Olive oil, for brushing dough Salt and freshly ground black pepper 3/4 cup grated fontina About 1/2 cup grated Parmigiano-Reggiano About 1/2 cup goat cheese Crushed red pepper flakes, for topping Torn fresh basil leaves, for garnish 1 1/2 teaspoons dry yeast 1/2 teaspoon sugar 1 1/2 cups all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt 2 tablespoons extra-virgin olive oil, plus more for coating bowl Instructions: Preheat the oven to 500 degrees F. For the parsley pesto: Add the Parmigiano-Reggiano, pine nuts, basil, garlic, parsley and some salt and pepper to a food processor. With the motor running, slowly add about 1/2 cup olive oil and process until smooth. Pulse a few times to incorporate, adding more oil if the mixture is too thick. Taste and adjust the seasoning if needed. For the mushrooms: Heat the canola oil in a large saute pan over medium-high heat until almost smoking. Add the mushrooms, garlic and shallots and saute until brown, about 5 minutes. Season with salt and pepper. Remove to a plate and reserve. Preheat a grill pan over medium-high heat. For the pizzas: Portion the dough into six golf-ball-size pieces. Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like). Brush the tops of each piece with oil, sprinkle with salt and pepper and toss on the grill, oil-side down. Cook until the bottoms are an even golden brown, about 3 minutes. (The tops will also start bubbling up with air pockets.) Flip over and grill until golden brown on the other side and just firm, about a minute or so. Remove to a baking sheet. Top the pizzas with the fontina, mushrooms, Parmigiano-Reggiano, dollops of goat cheese, crushed red pepper flakes and salt and pepper. Bake in the oven until the cheese is melted, 3 to 4 minutes. Top with the parsley pesto and garnish with a few more torn basil leaves. In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Add the dry yeast and sugar, stir to combine and let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty; this is what you want. In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork, gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency. Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour. When the dough is ready, portion it into six golf-ball-size pieces. (If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.) Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes). Top the pizzas as desired. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 61673,"Chocolate Waffle Sundaes with Flambed Cherries 1 1/2 cups whole milk 1 1/2 teaspoons active dry yeast 1/3 cup plus 2 tablespoons unsweetened cocoa powder 1 large egg 1/3 cup vegetable oil 1/4 cup sugar 1 teaspoon pure vanilla extract 1 3/4 cups all-purpose flour 1 1/2 teaspoons kosher salt 3/4 cup semisweet chocolate chips Melted butter, for brushing 1 pound fresh cherries, pitted (about 3 1/2 cups) 1/2 cup sugar 1 cinnamon stick, broken in half 1/4 teaspoon kosher salt 2 tablespoons water 1/3 cup dark rum 2 tablespoons unsalted butter Vanilla ice cream, for serving Instructions: Make the waffles: Put the milk in a medium microwave-safe bowl and microwave until warm, about 1 minute. Remove 1/2 cup of the warm milk to a small bowl, sprinkle the yeast on top and set aside until foamy, 5 to 10 minutes. Stir the cocoa powder into the remaining 1 cup warm milk and set aside 5 minutes. Whisk the egg, vegetable oil, sugar and vanilla into the cocoa mixture. In a large bowl, whisk the flour and salt, then add the egg-cocoa mixture and the yeast mixture and stir until combined. (It\u2019s OK if there are some lumps.) Fold in the chocolate chips. Cover and set aside until the batter is almost doubled in size, 1 to 2 hours. Preheat the oven to 250? F. Heat a waffle iron to medium high. Brush with melted butter, then add 2/3 cup to 1 cup batter and cook until crisp, 3 to 4 minutes. Remove to a baking sheet, then repeat to make more waffles. Transfer the baking sheet to the oven to keep the waffles warm. Make the flambed cherries: Combine the cherries, sugar, cinnamon stick, salt and water in a large skillet and bring to a simmer over medium heat, stirring. Cover, reduce the heat to medium low and cook, swirling the pan occasionally, until the cherries are softened, 4 to 7 minutes. Remove the pan from the heat and pour in the rum. Return to medium-high heat and carefully tilt the pan to ignite the rum, then swirl the pan until the flame burns out. Reduce the heat to medium and continue to simmer until the sauce coats the back of a spoon, 2 to 3 minutes. Add the butter and swirl the pan until melted. Divide the waffles among plates. Top each with a scoop of ice cream, then spoon the cherries and sauce on top. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 61674,"Foolproof Pizza Dough 1 teaspoon instant or active dry yeast 4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus additional for drizzling
Instructions: Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes. Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass. Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 61675,"Savory Cheesecakes Nonstick cooking spray, for the pans 1 1/4 cups herbed cracker crumbs
8 tablespoons unsalted butter, melted
2 tablespoons chopped pecans 8 ounces cream cheese, at room temperature 1 cup shredded Cheddar
2 tablespoons chopped pimentos 1 teaspoon Worcestershire sauce 2 to 3 dashes hot sauce Kosher salt and freshly ground black pepper Crumbled candied or regular bacon, for topping
Thinly sliced scallion greens, for topping 8 ounces cream cheese, at room temperature 1 cup crumbled blue cheese 1 tablespoon heavy cream Kosher salt and freshly ground black pepper 2 tablespoons diced pitted Medjool dates 1 teaspoon diced shallots Candied walnuts, for topping
Honey, for drizzling
8 ounces cream cheese, at room temperature 1 cup shredded mozzarella 1/4 cup grated Parmesan
1 tablespoon heavy cream Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh basil, plus 1 sprig, for topping 1/4 cup quartered cherry tomatoes Balsamic syrup or vinegar, for drizzling
Olive oil, for drizzling
8 ounces cream cheese, at room temperature 4 ounces goat cheese 1 tablespoon heavy cream 2 teaspoons chopped fresh parsley 2 teaspoons chopped fresh rosemary 1/2 teaspoon lemon zest Worcestershire sauce, for seasoning Kosher salt and freshly ground black pepper 2 tablespoons apricot, fig, onion or raspberry jam Instructions: For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray. Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment. For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens. For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil. For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61676,"Tequila Chorizo Clams on the Grill 6 ounces raw chorizo, removed from casings 2 tablespoons unsalted butter
1 small white onion, chopped
3 garlic cloves, finely minced
1 cup tequila anejo
3/4 cup bottled clam juice
2 pounds littleneck clams, scrubbed and rinsed
1 tablespoon chopped fresh cilantro 1 loaf sourdough bread, for serving
Instructions: Build a medium-hot fire on a charcoal grill or heat a gas grill to high. Place a heavy, enameled cast-iron Dutch oven (like Le Creuset) on the center of the grill. When hot, add the chorizo and cook until crisp crumbly, about 6 minutes. Using a slotted spoon, transfer the chorizo to paper towels to drain. Add the butter and onions and cook on medium-high heat until the onions are translucent, about 5 minutes. Add the garlic and saute until fragrant. Add the tequila and clam juice and bring to a boil, scraping up the browned bits at the bottom of the pot. Add the clams and cover with a lid. Cook on the grill until the clams are wide open, 10 to 12 minutes. Make sure to discard any clams that remain unopened. Return the chorizo to the pot and stir to combine. Sprinkle with chopped cilantro and serve with sourdough bread for dipping. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 61677,"Big Sur Cooler Ice cubes 1 part amaretto (recommended: Disaronno) 1/2 part blue Curacao 1 part white cranberry juice, chilled Mint sprig, for garnish Instructions: Fill a highball glass with ice cubes. Pour amaretto and blue Curacao over ice cubes. Top with chilled white cranberry juice and stir. Serve garnished with mint. ","[Prosecco, Moscato, Sauvignon Blanc]" 61678,"Linguini ai Funghi Kosher salt Olive oil-flavored nonstick cooking spray
1 teaspoon minced garlic
3 tablespoons minced onion
3 cups (20 ounces) button mushrooms, sliced 1/4-inch thick 1 dried shiitake or other dried mushroom 1 ounce brandy
2 cups fat-free low-sodium chicken stock
1/2 cup evaporated skim milk
1 pinch ground cinnamon
1 pinch ground nutmeg
8 ounces whole-wheat linguini
3 1/2 teaspoons arrowroot
1 ounce freshly grated Parmigiano-Reggiano
Instructions: Boil 6 quarts of water in a large pot. Once the water is boiling, add 2 tablespoons salt. Preheat the oven to 350 degrees F. Add 3 quick sprays of nonstick cooking spray to a large ovenproof saute pan or small roasting pan over medium heat. Once hot, add the garlic and onions, then cover and cook, stirring occasionally, until they have softened, about 2 minutes. Add 1 1/2 cups of the mushrooms and stir, then cover and cook until the mushrooms begin to steam, about 1 minute. Transfer the pan to the oven and cook, covered, until the mushrooms are soft, about 5 minutes. Grate the dried mushroom into the pan. Add the brandy, chicken stock and evaporated skim milk and bring to a simmer, then cook for about 5 minutes to let the flavors combine. Add the cinnamon and nutmeg. Meanwhile drop the pasta into the boiling water and cook to al dente according to the package instructions. Mix the arrowroot with 1 teaspoon of water, then add to the mushrooms and simmer, gently stirring, until thickened, about 1 minute. Add half the cheese and stir into the sauce. Drain the pasta and add to the sauce along with the remaining sliced mushrooms; cook over high heat, stirring, until the pasta holds the sauce. Divide the pasta among 4 bowls and sprinkle evenly with the remaining cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 61679,"Peanut Butter Truffles 2 cups whipping cream 2 pounds white chocolate, melted 2 cups peanut butter 1 pound dark bittersweet chocolate Crushed peanuts, for decoration Instructions: Scald cream in a small saucepan. Remove from heat and chill. Combine white chocolate and peanut butter together in a mixing bowl and blend together. Add chilled whipping cream and continue blending at high speed until a smooth consistency is achieved. Pour mixture into a suitable container and place in the refrigerator for 24 hours, to allow mixture to set. Using a melon baller, or a number 70 scoop, form the mixture into balls. Place balls on a sheet pan and into the refrigerator to firm up. Melt the dark chocolate over a double boiler. Gently dip each ball in the melted chocolate so that it's fully coated. Decorate with crushed peanuts. Keep truffles in the refrigerator until required. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61680,"Sweet Potato Drop Gnocchi 1 large sweet potato 2 cups unbleached all-purpose flour 1 egg, lightly beaten 1/2 teaspoon ground cinnamon Pinch ground nutmeg 1/2 teaspoon salt Instructions: Heat the oven to 425 degrees F. Bake the sweet potato until tender, about 50 minutes, or bake in the microwave. When it is cool enough to handle, peel and smash it with a potato masher. Add the flour, egg, cinnamon, and nutmeg, and mix with your hands until well combined. Shape the dough into a ball, wrap it in waxed paper or plastic, and refrigerate for at least an hour and up to one day. Fill a large saucepan or stockpot with water, and bring it to a boil. When the water starts to boil, add the salt. Using 2 spoons, scoop up about 2 tablespoons of dough with one, and scrape it off with the other. Cooking no more than 5 to 8 gnocchi at a time, wait for them to rise to the surface, about 3 minutes. Let them cook 1 minute longer then scoop them out with a slotted spoon and transfer them to paper towels to drain. Repeat this process until all the gnocchi are cooked. Serve them right away. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61681,"Tuscan-Jewish Pot Roast 2 tablespoons extra-virgin olive oil 1 carrot, diced 1 celery stalk, diced 1 onion, diced 1 bay leaf 3 tablespoons freshly chopped rosemary leaves 1/4 cup freshly chopped Italian parsley 2 cloves garlic, minced Salt and freshly ground black pepper 3 chicken livers, cleaned of membranes and bile 1 brisket of beef (5 to 6 pounds), trimmed of excess fat (eye round of beef or short ribs can also be used) 1 bottle dry red wine 11/2 cups chicken stock or low sodium canned broth 1 1/2 cups milled or crushed canned Italian plum tomatoes Instructions: Preheat the oven to 325 degrees. In a large, heavy pot with a lid, heat the olive oil over medium-high heat. Add the carrot, celery, and onion, and cook, stirring, until the onion is wilted about 3 minutes. Add the bay leaf, rosemary, parsley, garlic, and salt and pepper to taste. Add the chicken livers and mix. Place the brisket on top and pour the wine, stock, and tomatoes over the meat. Cover tightly and bake until very tender, stirring about once an hour and adding a little water if necessary, about 4 hours. Serve in slices with the pan juices. ","[Chianti, Barolo, Montepulciano, GSM]" 61682,"Roasted and Pureed Cauliflower 2 heads cauliflower, core removed, cut into florets 1 tablespoon olive oil 4 cups whole milk 1 teaspoon salt 1 tablespoon unsalted butter 1/2 bunch chives, minced for garnish Instructions: Preheat oven to 350 degrees F. On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61683,"Grilled Brie with Grapes and Pistachios 2 teaspoons olive oil 2 to 3 clusters red seedless grapes Kosher salt Freshly ground black pepper One 350-to-400-gram wheel of brie (12 to 14 ounces) 2 tablespoons balsamic vinegar 1/4 cup finely chopped pistachios Basil leaves, for garnish Sliced baguette and crackers, for serving Instructions: Place a piece of aluminum foil under the rack of your grill and preheat it to medium-high. Drizzle the oil over the grapes and season with salt and pepper. Place the grapes and the brie onto the grill and cook, turning both occasionally, until the grapes are lightly charred and bursting, about 4 to 6 minutes. Remove the grapes from the heat, transfer to the serving platter and drizzle with balsamic. Continue to cook the brie for 2 to 3 minutes, or until grill marks appear and it is soft but you are still able to lift it. Add to the platter. Scatter the pistachios over the brie and grapes and garnish with a few basil leaves. Serve immediately with sliced baguette and crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61684,"Spaghetti Alla Vodka with Mussels Kosher salt 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped 3 cloves garlic, minced Pinch of red pepper flakes, plus more for topping 2 tablespoons tomato paste 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand 3/4 cup heavy cream 1/4 cup vodka 1 1/2 pounds mussels, scrubbed and debearded 10 ounces spaghetti 3 tablespoons chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Heat the olive oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Stir in the garlic and red pepper flakes and cook 30 seconds. Stir in the tomato paste and cook, stirring, 1 minute. Add the tomatoes and their juices and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, 12 to 15 minutes. Add the heavy cream to the sauce and simmer until thickened, 2 to 3 minutes. Stir in the vodka. Add the mussels, cover and cook until the mussels open, about 5 minutes (discard any mussels that do not open). Remove from the heat; keep the pot covered. Meanwhile, after adding the cream to the tomato sauce, add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Add the spaghetti to the pot with the mussels, along with 1/4 cup cooking water. Cook over medium heat, tossing and adding more cooking water, a few tablespoons at a time, if the sauce seems too thick, until the spaghetti is well coated. Season with salt. Divide the spaghetti and mussels among shallow bowls. Sprinkle with the parsley and more red pepper flakes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 61685,"Blackberry Chip Ice Cream 2 pints fresh blackberries 1 1/4 cups sugar Juice of 1/2 lemon 1 1/2 cups half-and-half 5 large egg yolks 1 1/2 cups heavy cream 4 ounces semisweet chocolate Instructions: Combine the blackberries, 1/4 cup sugar and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes. Pour the mixture through a fine-mesh strainer into a bowl, using a whisk or spoon to force as much of the deep purple liquid through as you can; set aside to cool. Discard the blackberry pulp and seeds. Heat the half-and-half and the remaining 1 cup sugar in a saucepan over medium-low heat. Meanwhile, whisk the egg yolks in a bowl until pale yellow and thick. Temper the egg yolks by splashing in a very small amount of the warm half-and-half mixture while whisking constantly. Slowly pour the tempered yolks into the saucepan with the half-and-half and cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 5 minutes. Stir the heavy cream into the bowl with the berry mixture, then pour in the egg mixture and stir to combine. Churn in an ice cream maker (in batches, if necessary) according to the maker's instructions. Chop the chocolate into chunks and stir into the ice cream. Transfer to a freezer-safe container and freeze for several hours or overnight. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 61686,"Honey-Glazed Pork Belly Burnt Ends 1 whole pork belly (6 to 8 pounds), skin removed 1/4 cup favorite BBQ rub
2 tablespoons vegetable oil
1 stick (8 tablespoons) unsalted butter, cut into pieces
1/4 cup packed brown sugar
1 cup favorite BBQ sauce
3 tablespoons honey
3 tablespoons apple cider vinegar
1 tablespoon favorite hot sauce
Instructions: Set up a smoker or grill with a smoke box to 300 degrees F using cherry, apple or hickory wood. Cut the pork belly into 2-inch-wide strips, then into 2-inch cubes. Toss in a bowl with the BBQ rub and oil. Lay out the cubes fat-side down on a wire rack, with a bit of space between each cube. Place the rack in the smoker or on the grill over indirect heat and cook until the cubes are a deep mahogany and permeated with smoke, about 2 hours. Place the pork belly cubes into an aluminum pan. Sprinkle all over with the butter pieces and brown sugar. Cover the pan with aluminum foil, return to the smoker or the grill over indirect heat and cook until super tender, another 1 1/2 to 2 hours. In a medium bowl, combine the BBQ sauce, honey, apple cider vinegar and hot sauce. Remove the aluminum foil, pour the BBQ sauce mixture over the pork belly cubes and toss to coat. Place back in the smoker or on the grill and cook, uncovered, until caramelized, another 5 to 10 minutes. ","[Barolo, Syrah, Tempranillo, Malbec]" 61687,"Avocado Lettuce Tomato Sandwich 1/2 cup Hidden Valley? Sandwich Spread & Dip - Smoked Bacon Ranch 8 large slices hearty, whole wheat sandwich bread 1 avocado, peeled, pitted and cut into 8 wedges 8 romaine lettuce leaves, rinsed and patted dry 2 Roma tomatoes, thinly sliced 1/2 red onion, thinly sliced Instructions: Generously spread Hidden Valley® Sandwich Spread & Dip - Smoked Bacon Ranch over one side of each slice of bread. Arrange the slices out on a work surface and top four slices with an equal number of avocado slices, 2 lettuce leaves, tomato slices and onion slices. Set the other four slices on top and press with the palm of your hand to compress. Slice each sandwich in half on the diagonal and serve at once. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61688,"Joan's Macaroni and Cheese 1 pound pasta (elbow macaroni, fusilli, or any shape desired) 2 ounces butter 3 3/4 cups whole milk 6 ounces ricotta or small curd cottage cheese 3 ounces cream cheese 12 ounces Monterey jack, shredded 12 ounces Gouda, shredded, plus 8 ounces Salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 61689,"Three Cheese Quesadillas 4 medium roasted jalapenos, halved lengthwise, seeded, and thinly sliced crosswise 1 cup shredded jack cheese 1 cup shredded Cheddar 1 cup shredded provolone cheese 2 tablespoons chopped cilantro leaves 6 (6-inch) flour tortillas Tomatillo Salsa, for serving Instructions: Combine chiles, cheese, and cilantro in a medium bowl and toss to evenly mix. Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until soft, about 15 to 30 seconds. Add 1/2 cup cheese mixture on one half, fold in half, and cook until cheese is melted and tortilla is golden brown, about 1 to 2 minutes. Repeat for remaining quesadillas. Cut each quesadilla into 4 wedges and serve with tomatillo salsa. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 61690,"Chinese Roasted Duck Salad with Endive, Green Beans and Hoisin-Balsamic Vinaigrette 2 tablespoons Dijon mustard 2 tablespoons aged balsamic vinegar 1 tablespoon rice wine vinegar 6 tablespoons hoisin sauce 1/2 teaspoon minced garlic 1/2 teaspoon minced ginger 2 teaspoons minced shallots 1/2 cup peanut oil 1/4 cup olive oil Salt, to taste 20 haricots verts, trimmed 20 snow peas, trimmed 4 cups mixed greens 20 endive leaves 1 cup bean sprouts 8 ounces sliced roast duck, warmed 2 teaspoons sliced scallions, green parts only 8 sprigs cilantro 1/2 teaspoon white sesame seeds, toasted Instructions: To prepare the vinaigrette, in a blender combine the mustard, vinegars, hoisin sauce, garlic, ginger, and shallots and puree until smooth. With the machine running, slowly add the oils until incorporated. Season with salt. Refrigerate until needed. In boiling salted water, blanch the haricots verts for about 2 minutes and the snow peas for 1 minute, Transfer to an ice bath to cool. In a bowl, combine the haricots verts, snow peas, greens, endive, sprouts and duck. Toss with 1/2 cup of vinaigrette. To serve, divide the salad among individual plates. Top with the scallions, cilantro and sesame seeds. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]

" 61691,"Creamy Broccoli Dip 1/2 teaspoon kosher salt, plus more for the water 1 cup (60 grams) small broccoli florets, plus more for serving 1/2 cup (120 grams) mayonnaise 1/4 cup (62 grams) whole milk or 2% Greek yogurt 1/2 cup (7 grams) fresh Italian parsley leaves 1/3 cup (9 grams) chopped fresh chives 2 tablespoons freshly squeezed lime juice 1 tablespoon chopped fresh dill, plus extra for garnish Freshly ground black pepper Ridged potato chips, for serving Instructions: Bring a medium saucepan of salted water to boil. Add the broccoli and cook until tender, about 4 minutes. Drain and rinse under cold water until cool. Pat dry. Alternatively, you can drain the broccoli and immediately add to the food processor (just chill the dip before serving). Transfer the broccoli to a food processor and add the mayonnaise, milk, parsley, chives, lime juice, dill, 1/2 teaspoon salt and several grinds of pepper. Pulse to make a smooth dip. Transfer to a serving bowl. Garnish with chopped dill. Leftover broccoli dip will keep covered in the refrigerator for up to 2 days. (Makes about 1 1/2 cups of dip.) Serve with broccoli florets and ridged potato chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61692,"Grilled Doughnuts with Melted Chocolate-Hazelnut Sauce 4 cinnamon sugar doughnuts 1/4 cup chocolate-hazelnut spread
Instructions: Preheat a panini grill to medium high. Place the doughnuts inside and press for 2 to 3 minutes. (If you don't have a panini grill, you can also use a grill pan and place a weight on top of the doughnuts to press them down.) Meanwhile, microwave the chocolate-hazelnut spread until melted, about 40 seconds. Serve the doughnuts with the chocolate-hazelnut sauce for dipping. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 61693,"Reign Smothered Pork Chops 4 center cut pork chops (1-inch thick) 2 teaspoons seasoning salt 1 teaspoon black pepper 1/3 cup flour 1/3 cup vegetable oil 2 onions, sliced Instructions: Season pork chops with seasoning salt and pepper, coat completely with flour. Heat oil in heavy skillet. Add pork chops and brown on each side (about 3 minutes per side). Remove and set aside. Add sliced onions to the pan drippings and cook for 1 minute. Add remaining flour continue to stir until onions and flour begin to brown. Add 2 cups of water and bring to a boil, stir until incorporated and return pork chops to the gravy, cover skillet, reduce heat and simmer for 20 to 25 minutes until gravy is thick and pork chops are tender. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 61694,"Moroccan Chicken Skewers with Herb Sauce 1 tablespoon Hungarian paprika 1 1/2 teaspoons ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1 1/2 teaspoons sugar 1 1/2 teaspoons kosher salt 3 boneless, skinless chicken breasts, cut into 1-inch cubes 5 (8-inch) wooden skewers, soaked 1 hour 1/4 cup cilantro leaves 1/2 cup mint leaves 1/4 teaspoon ground cumin 1/2 tablespoon ground ginger 1/2 tablespoon kosher salt 1 lime, juiced 1 1/2 teaspoons honey 1/2 cup olive oil Instructions: Preheat the grill or grill pan to medium-high heat. For the Chicken: Combine all of the spices, sugar and salt in a large bowl. Add the cubed chicken and toss to coat. Put the chicken on the skewers and lay on the grill. Cook until the chicken is cooked through, turning often so that the spices don't burn, about 10 to 12 minutes. Arrange on a serving platter and serve with the Herb Sauce. For the Herb Sauce: Add the fresh herbs, spices, salt, lime juice, and honey to a blender carafe. Blend to combine and with the motor running, slowly add the olive oil. Once combined, taste and adjust the seasoning if necessary, and transfer to a serving bowl. ","[Syrah, Pinotage, Tempranillo, Grenache Blanc]" 61695,"Sweet Potato Pie 4 large sweet potatoes 1 stick (8 tablespoons) unsalted butter, melted 1/2 cup heavy cream
2 tablespoons agave nectar
1 teaspoon cinnamon, plus more for dusting
1 teaspoon nutmeg, plus more for dusting
1 teaspoon almond extract
1 teaspoon vanilla extract
Pinch kosher salt Zest of 1 lemon 1 ready-made deep-dish pie crust 1 package ready-made pie dough 1 large egg yolk, whisked Instructions: Boil the sweet potatoes in a large pot of boiling water until tender, about 25 minutes. Allow to cool down, then peel. Place the sweet potatoes in a large mixing bowl along with the butter, cream, agave, cinnamon, nutmeg, almond extract, vanilla extract, salt and lemon zest. Mash and mix the ingredients together. Set aside. Preheat the oven to 350 degrees F. Lightly dust the pie crust with some cinnamon and nutmeg. Bake until light brown, about 10 minutes. Remove the pan from the oven and add all of the sweet potato filling. Roll out one of the pie dough pieces (reserve the other for another use) and slice into strips. Line the top of the pie with parallel strips of pie dough. Rotate the pan 90 degrees and arrange a second row of pie dough at a right angle to the first to create a checked look on top. Brush the top with the egg yolk and bake until the pie is firm, about 40 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 61696,"Biscotti with Dried Cherries, Chocolate and Almonds 1 1/4 cups all-purpose flour 1 1/4 cups whole-wheat pastry flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar 2 large eggs 1/4 cup olive oil 1 teaspoon grated orange zest 1 teaspoon vanilla extract 1/2 cup dried tart cherries, finely chopped 1/2 cup almonds, finely chopped 2 ounces semisweet chocolate, finely chopped (scant 1/2 cup) Instructions: Preheat oven to 350 degrees F. In a medium bowl whisk together the all-purpose and whole-wheat flours, baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches, add the dry ingredients until the mixture forms a dough. Stir in the cherries, almonds and chocolate. Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment-lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet, cut-side down, and bake 10 minutes. Turn the biscotti over and bake until golden, 5 to 10 more minutes. Transfer to a wire rack to cool. ","[Barolo, Chianti, Tempranillo, Garnacha]" 61697,"Beef Swellington 1 bone-in rib-eye steak (about 2-inches thick) Salt and freshly ground black pepper 1 sheet puff pastry, thawed 1/2 cup English mustard (recommended: Colman's Mustard) 1 egg 1 tablespoon olive oil Sauteed Wild Mushroom Sauce, recipe follows Preheat oven to 350 degrees F, and preheat grill to medium. 2 tablespoons butter 2 tablespoons olive oil 1 clove garlic, minced 1 sprig fresh thyme, leaves chopped 1 1/2 pounds mushrooms, wiped clean, stems removed and sliced (recommended: shiitake, oyster, cremini) Kosher salt and freshly ground black pepper 1/2 cup heavy cream 2 teaspoons English mustard (recommended: Colman's Mustard) Instructions: Season beef with salt and pepper and set aside. Unfold puff pastry and evenly brush 1 sheet with mustard, covering entire surface. Fold over and cut into 4 equal pieces. Press the pastry edges with tines of a fork to seal and cut 3 small slits halfway deep in the center of each pastry rectangle to allow steam to escape when it cooks. Set pastry rectangles on a baking sheet lined with parchment. In a small bowl whisk egg with 1 teaspoon water. Brush pastry rectangle with egg wash and bake 25 minutes, until golden and cooked through. Brush beef with oil. Season with salt and pepper and grill until it's nicely caramelized, turning only once, approximately 3 minutes each side. Transfer beef to a sheet pan and place in the preheated oven. Roast until medium-rare, another 10 to 12 minutes. Remove beef from the oven and place on a cutting board. Let meat rest 10 minutes before slicing. To serve, place a puff pastry rectangle on each serving plate. Drizzle with Sauteed Wild Mushroom Sauce and top with beef slices. Heat a saute pan to medium heat. Add butter and olive oil. Add garlic and thyme leaves and saute for 3 minutes. Add mushrooms, salt and pepper, saute until golden and tender, about 10 minutes. Cook in batches, if necessary, so that the mushrooms don't steam. Return all mushrooms to pan, if working in batches. Add heavy cream and mustard and simmer 5 minutes, stirring occasionally. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 61698,"Chocolate-Toffee Pecan Tart 1 cup all-purpose flour, plus more for dusting 1/2 cup Dutch-process cocoa powder 1/2 cup confectioners' sugar 1/4 teaspoon salt 1 stick cold unsalted butter, cut into 1/2-inch pieces 1 large egg, beaten 1 1/2 cups pecan halves 10 tablespoons unsalted butter 6 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 2/3 cup light corn syrup 1/4 cup packed dark brown sugar 3 large eggs, beaten 3 tablespoons bourbon Instructions: Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour. Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour. Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely. Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.) Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely. ","[Pinot Noir, Barolo, Tempranillo, Zinfandel]" 61699,"Eggs a la Paloma 1 tablespoon olive oil 2 tablespoons grated onion 1 clove garlic 1 1/4 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1 (8-ounce can) Spanish style tomato sauce 1/4 cup vegetable stock or water 1 1/2 cups (removed from casing and crumbled) Mexican chorizo 2 Hass avocados 1 lime, juiced Sea salt and freshly ground black pepper Vegetable oil cooking spray 1 dozen eggs 1 cup shredded Oaxaca cheese (see Cook's Notes) or mozzarella cheese 1/2 cup crema Mexicana (see Cook's Notes) or sour cream Minced fresh cilantro leaves, for garnish Special Equipment: 6 (5 1/2 by 1-inch or similar size) flameproof casseroles Instructions: To make the tomato sauce: Heat the olive oil over medium heat in a small saucepan. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Stir in the chili powder, cumin, and oregano. Cook, stirring, until fragrant, 1 to 2 minutes. Stir in the tomato sauce and season, to taste, with salt and pepper. Stir in the stock, bring to a boil, then adjust the heat so the sauce is simmering. Cook, stirring occasionally, until the sauce is lightly thickened, about 15 minutes. Set the rack about 4 inches from the broiler and preheat the broiler. Cook the chorizo in a medium skillet over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes. Drain on paper towels and set aside Cut the avocados in half, remove the pit and peel the halves. Cut each half lengthwise into 6 thin slices. Toss together in a medium bowl with the lime juice. Divide the chorizo among 6 oven-proof, individual serving casseroles, about 5 1/ 2-inches wide by 1-inch deep. Cover the chorizo in each casserole with 4 thin slices of avocado. To cook the eggs: Spray a frying pan or griddle with the vegetable cooking spray and heat over medium heat. Add as many eggs as will fit without touching and cook until the underside of the eggs is set, about 1 minute. Reduce the heat to low and cook until the whites are completely set, about 3 minutes. Place 2 eggs on top of the avocado in each casserole. Repeat with the remaining eggs. Divide the tomato sauce among the 6 casseroles, topping the eggs with a thin, even layer of sauce. Sprinkle the cheese over the sauce, dividing it evenly. Broil just until the cheese melts, about 1 minute. Top each casserole with a teaspoon of crema and sprinkle the chopped cilantro over the cream. Pass the remaining crema separately. Cook's Notes: Crema Mexicana is a mildly acidic dairy product with a consistency that makes it perfect for drizzling over finished dishes. It is available in Latin markets and some supermarkets. If you cannot find it, substitute sour cream, thinned down with water. Oaxaca cheese is a mild string cheese from the state of Oaxaca in Mexico. It is available in Latin markets and some supermarkets. Whole milk mozzarella is the perfect substitute. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 61700,"Walnut and Dried Cherry Bars 1 cup quick-cooking oats 3/4 cup whole-wheat pastry flour or regular whole-wheat flour 1/4 cup toasted wheat germ 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup honey 1/3 cup unsweetened applesauce 1/4 cup canola oil 1 egg, beaten to mix 1 egg white 3/4 cup chopped dried tart cherries 1/2 cup finely chopped walnuts Cooking spray 1/4 cup \fruit only\ apricot preserves Instructions: Preheat oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt. In another bowl, whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oatmeal mixture until well combined. Add the dried cherries and walnuts. Coat an 8-inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Put the preserves in a small saucepan and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut into 12 bars, about 4 by1 1/2 inches each. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto," 61701,"Spanish Spritzers Ice cubes 1 part white wine 2 parts lemon-lime soda 1 part fino sherry Instructions: Fill a rocks glass with ice and pour in white wine, lemon-lime soda and fino sherry. Stir and enjoy! ","[Verdejo, Albari?o, Cava, Prosecco]" 61702,"Corn Ribs with Corn Ketchup 2 ears corn, husks removed, quartered lengthwise 2 tablespoons neutral cooking oil 1/2 teaspoon kosher salt 1 teaspoon smoked paprika 4 ears corn, husks removed 1 tablespoon peanut oil 1 large shallot, minced 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1/4 teaspoon ground coriander 1/8 teaspoon ground allspice 1 tablespoon grated fresh ginger 3/4 cup coconut milk 2 tablespoons rice vinegar 1 tablespoon brown sugar 2 teaspoons lime juice plus lime wedges, for serving Instructions: Preheat a grill to medium-high heat and a smoker to 375 degrees F. In a medium bowl, add the corn ribs, oil, salt and paprika and carefully toss to combine. Place the corn ribs on the grill and grill until just charred, about 3 minutes. Put the grilled corn in a baking dish. Put the baking dish in the smoker. Smoke until the corn is slightly curled and golden, 20 to 25 minutes. For the corn ketchup: Using a box grater, grate the corn into a large bowl, getting as much corn and juice as possible, about 2 pints. Heat the peanut oil in a tall-sided, medium saucepan over medium-low heat and gently cook the shallots and garlic with a pinch of salt, the coriander and the allspice until just beginning to brown. Stir in the ginger and cook for another minute. Add the corn, coconut milk and 1/4 cup water and scrape any browned bits from the bottom of the pan. Cook another 2 minutes. Pour the mixture into a blender and cool briefly while you wipe out the pan. Blend until very smooth, then strain through a fine-mesh strainer and return to the pan. Discard the solids. Turn the heat to medium-high and add the vinegar and brown sugar to the corn mixture. Cook, stirring often to keep the bottom from sticking and burning, until the mixture is thick\u2014like ketchup. It will sputter and spit a bit. Turn off the heat, then stir in the lime juice, and add salt and pepper to taste. Serve the corn ribs with the corn ketchup and lime wedges on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61703,"Chestnut and Wild Rice Pilaf 1/2 cup natural wild rice Fine sea salt
1 cup basmati rice
7 tablespoons salted butter
2 cups diced celery (from 5 stalks)
2 cups diced sweet onion (from 1 large)
3 cloves garlic, minced
2 teaspoons minced fresh thyme
1/2 cup shelled salted pistachios, crushed
8 ounces fresh chestnuts, roasted, peeled and roughly chopped
2 tablespoons minced fresh parsley
Instructions: Put the wild rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hands until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour the rice back into the sieve to drain. Cook the rices separately: Combine the wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover tightly, reduce the heat to low and steam until the rice is tender and curling into a C shape, 20 to 25 minutes. At the same time, combine the basmati rice, 1/2 teaspoon salt and 1 3/4 cups water in another small saucepan. Bring to a simmer, cover tightly, reduce the heat to low, and steam until the rice is tender, 25 minutes. Combine the rices in a large bowl and cover tightly. Cook the vegetable base: Heat the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes. Add the garlic and thyme, and cook for 5 minutes. Pour the vegetables over the rice, scraping the pan for the juices, and stir to combine. Add the pistachios, chestnuts and parsley and mix thoroughly. Serve hot. ","[Burgundy, Barolo, Rioja, Tempranillo]" 61704,"Classic Whiskey Sour 1 pasteurized egg white 6 ounces whiskey
6 ounces lemon juice
4 ounces Simple Syrup, recipe follows 4 high-quality maraschino cherries, such as Luxardo 1 cup sugar Instructions: In a cocktail shaker with ice, add the egg white and shake briefly to aerate the whites. Then add the whiskey, lemon juice and Simple Syrup with ice and shake well. Strain into 4 rocks glasses over 1 large ice cube in each glass, garnish with a cherry and serve immediately. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
","[Bourbon, Rye, Scotch, Cognac]" 61705,"Triple Corn Quick Bread 4 tablespoons unsalted butter, divided 1 jalapeno, ribs removed, seeded, and finely chopped 2 cloves garlic, chopped 1 cup corn kernels, defrosted if frozen 1 1/4 teaspoons kosher salt, plus more for seasoning 1/8 teaspoon freshly ground black pepper, plus more for seasoning 1 1/2 cups all-purpose flour 1 1/2 cups yellow cornmeal 1 tablespoon baking powder 1 1/2 cups extra-sharp shredded yellow Cheddar 3/4 cup whole milk 1 large egg, beaten 3/4 cups canned cream corn Instructions: Preheat the oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with nonstick spray. Add 1 tablespoon butter to a medium saute pan over medium-high heat. Once hot, add the jalapeno and garlic and saute until soft, about 3 minutes. Add the corn kernels and saute for another minute. Season the mixture with salt and pepper. Remove from the heat to cool. Meanwhile, whisk together the flour, cornmeal, baking powder, salt, and pepper in a large bowl. Toss in the cheese with your hands. Melt the remaining 3 tablespoons butter. In a second bowl, mix together the milk, melted butter, egg, and creamed corn. Mix the wet ingredients into the dry ingredients, and then stir in the sauteed corn and jalapeno until combined. Pour into the prepared loaf pan and bake for 45 minutes. Cool on a wire rack for 10 minutes before turning out. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 61706,"Grilled Chicken with Dijon and Meyer Lemon 4 Meyer lemons, 2 zested and juiced and 2 halved 1 cup Dijon mustard 2 tablespoons finely chopped rosemary leaves 1 teaspoon crushed red pepper flakes 2 (3-pound) chickens, backbone removed and split in 1/2 Extra-virgin olive oil Kosher salt Instructions: Combine the lemon juice, zest, mustard, rosemary and crushed red pepper in a small bowl. Add 1 to 2 tablespoons of olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.
Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty skin). Brush off any crud on the grill with a wire grill brush and run an oiled towel over the grill to pick up any bits of loosened crud. Season the chicken lightly with salt and arrange gently on the grill, skin side down, and cook for 5 to 6 minutes. If the chicken flares up, move it to a cooler part of the grill; you don't want sooty film on the chicken (it won't taste good). Once the chicken has started to brown and crisp, it's a good idea to close the grill to allow the heat to cook the chicken from all directions. You want to cook the chicken skin side down for a total of 10 to 12 minutes, then turn it over and cook it for another 10 to 12 minutes. If you're using a grill pan, you can transfer the chicken to a 375 degree F oven when it's ready to flip so it can finish cooking. If there is leftover mustard mixture, use it to paint the skin of the chicken on the second side. The chicken is done when an instant-read thermometer registers 165 degrees F. When the chicken is nearly done, place the lemon halves on the grill cut side down and leave them alone until brown and caramelized, 5 to 6 minutes. (These will smell great while they're grilling!) Remove the chicken from the heat and serve with the grilled lemon for extra lemony goodness. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61707,"Chocolate Gelato Baguettes 2 cups chocolate gelato or ice cream 16 store-bought sponge ladyfingers 1/2 cup nutella 10 strawberries, hulled and thinly sliced 32 fresh mint leaves Instructions: Using a melon baller, scoop the gelato into 48 (1-inch) balls. Transfer the balls of gelato to a small tray and keep the gelato in the freezer until ready to serve. When ready to serve, cut the ladyfingers in half lengthwise. Spread the nutella on both sides of the split ladyfingers. Place 3 scoops of gelato on the bottom half of the ladyfinger. Top with slices of strawberry and mint leaves. Place the top ladyfinger over to make a sandwich. Repeat with remaining ingredients. Serve immediately. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 61708,"Coq Au Vin-guine 1/2 cup olive oil, divided 1/4 pound pancetta, chopped 1 pound cipollini onions, peeled and sliced in 1/2 1/2 cup all-purpose flour Salt and freshly ground black pepper 1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces 1 pound crimini mushrooms, sliced 2 cloves garlic, chopped 2 tablespoons tomato paste 1 bottle medium-bodied Italian red wine 3 sprigs fresh thyme, leaves removed 1 tablespoon unsalted butter 1 pound linguine Fresh parsley leaves, roughly chopped Instructions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel. To the same skillet add the onions and cook until they just start to caramelize, about 10 minutes. Remove from the pan and set aside on a baking sheet. While the onions cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat. To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions. Shake off any excess flour from the chicken and put on a plate. Add 3 tablespoons olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet. Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary. Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente about 8 to 10 minutes. Drain the pasta, transfer to a large serving bowl and top with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 61709,"Thanksgiving Rolls 2 cups plus 2 tablespoons milk 7 tablespoons unsalted butter, plus more for the baking dish 3 tablespoons granulated sugar One 1/4-ounce package active dry yeast 5 cups unbleached all-purpose flour 1 tablespoon fine salt Vegetable oil, as needed Instructions: In a small saucepan, combine the milk, 3 tablespoons butter, and sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Scatter the yeast over the surface of the liquid and set aside until foamy, about 10 minutes. Meanwhile, in large bowl, whisk together the flour and salt and set aside. Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the flour mixture to a well-floured work surface and knead by hand until a soft, elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in a warm spot, until puffed and doubled in size, about 2 hours. Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a disc. Divide the dough into 12 equal pieces. Using your hands, round each dough piece into a ball. Butter a buttered 9 by 13 by 2-inch baking dish. Place the balls of dough, seam side-down, in 3 rows of 4 each. Cover with a kitchen towel and place in a warm spot until they've risen almost to the top of the baking dish, about 2 to 2 1/2 hours. Melt the remaining 4 tablespoons butter and liberally brush the rolls with it. Bake until golden brown, about 25 minutes. Remove the rolls from the oven and let cool slightly. Transfer the rolls to a cooling rack to cool completely before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61710,"Thai Saute Shrimp with Asian Slaw 8 raw shrimp, peeled, deveined and tail on 1 teaspoon Thai chili garlic sauce 1 teaspoon mai poi sauce (Thai sweet chili sauce) 1/4 teaspoon chopped fresh Thai basil, plus more for garnish 1/4 teaspoon freshly chopped garlic 1/4 teaspoon green onion, chopped, plus more for garnish 1/4 teaspoon paprika 1/4 teaspoon freshly chopped parsley Kosher salt and freshly ground black pepper 4 ounces mayonnaise 1/4 ounce rice wine vinegar 1/4 teaspoon freshly chopped garlic 1/4 teaspoon freshly chopped ginger 1/4 teaspoon canola oil 1/4 teaspoon sesame oil 1/2 ounce jicama, sliced 1/2 ounce red pepper, sliced 1/2 ounce yellow pepper, sliced 1/2 ounce daikon radish, sliced 1/4 teaspoon cilantro, chopped, plus more for garnish 1/4 ounce green onion, sliced 1 teaspoon canola oil, for cooking shrimp 1/2 cup cooked jasmine rice, for serving Instructions: For the Thai saute shrimp: Mix the shrimp, Thai chili garlic sauce, mai poi, basil, garlic, onion, paprika, parsley and sprinkle with salt and pepper. Let the shrimp marinate in the sauce, about 1 hour.
Meanwhile for the Asian slaw: Whisk the mayonnaise, vinegar, garlic, ginger, canola oil and sesame oil in a bowl. Mix the mayonnaise mixture with the jicama, red pepper, yellow pepper, radish, cilantro and green onions. Chill the slaw in the refrigerator, about 30 minutes. Heat the canola oil in a saute pan. Remove the shrimp from the marinade, reserving the marinade. Cook the shrimp until golden brown on both sides. Add the leftover marinade to the pan and stir until it thickens to a sauce consistency. Place the rice in the center of a plate. Place the shrimp around the rice and drizzle the sauce over the shrimp. Place the Asian slaw on top of the rice. Garnish with Thai basil, cilantro and green onion. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 61711,"Lamb Burgers with Feta Tzatziki Spread Extra-virgin olive oil 2 red onions, 1 cut into 1/4-inch dice and 1 sliced, for garnish Kosher salt Pinch crushed red pepper 2 cloves garlic, finely smashed 1 1/2 pounds ground lamb 2 sprigs fresh oregano, finely chopped 1/2 bunch fresh dill, finely chopped 1/2 bunch fresh mint, finely chopped Zest of 1/2 lemon 4 whole wheat pitas or 4 seeded hamburger buns Feta Tzatziki Spread, recipe follows 1 beefsteak tomato, sliced, for garnish 2 cups baby spinach, for garnish 2 cups plain Greek yogurt 1/2 cup crumbled feta 1 tablespoon white wine vinegar 2 cloves garlic, smashed and finely chopped 2 sprigs fresh mint, leaves cut into chiffonade 1 small bunch fresh dill, finely chopped 1/2 English cucumber, coarsely grated Kosher salt Instructions: Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool. In a large bowl, combine the lamb, the cooled onion mixture, the oregano, dill, mint, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little \tester patty.\ Cook it and taste for seasoning.
Preheat the grill. Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.
Cut the pitas in half. Schmear each half generously with the Feta Tzatziki Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top. Combine the yogurt, feta, vinegar, garlic, mint, dill and cucumbers. Season with salt. Let sit for at least 1 hour at room temperature before serving. ","[Syrah, Tempranillo, Barbera, Garnacha]

" 61712,"White Chocolate Bark 1/2 cup whole shelled salted pistachios 16 ounces good white chocolate, finely chopped 1/4 cup dried cranberries 1/4 cup medium-diced dried apricots Instructions: Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan. Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool. Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.) Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, cranberries and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61713,"Whole-Grain Pasta with Chickpeas and Escarole 2 cups whole-grain penne 1 head escarole, roughly chopped 4 tablespoons extra-virgin olive oil, plus more to taste 1/4 cup capers, drained and patted dry (optional) 5 cloves garlic, sliced 1/2 cup roughly chopped fresh parsley 1/4 teaspoon red pepper flakes 1 28 -ounce can whole peeled tomatoes, crushed slightly, liquid reserved 1 15 .5-ounce can chickpeas, drained, rinsed and patted dry Kosher salt and freshly ground pepper 2 bay leaves 1/2 cup freshly grated parmesan cheese, plus more for garnish Instructions: Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you're using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate. Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves. Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese. ","[Chardonnay, Vermentino, Grner Veltliner, Tempranillo]" 61714,"Grilled Seafood Cocktail 3 dried New Mexican chiles 10 oysters One 28-ounce can whole plum tomatoes
1 roasted red pepper
1 cup lime juice
1/4 cup sriracha
2 tablespoons rice vinegar
2 cloves garlic
1/4 white onion
2 teaspoons cumin seed, toasted
1 bunch cilantro, plus chopped for garnish
4 jumbo scallops
4 large shrimp
Salt and pepper
2 tablespoons oil
2 tablespoons chopped fresh chives
1 avocado, cut into cubes Tortilla chips, for serving Instructions: Soak the dried chiles in 1 cup hot water for 5 minutes. Shuck the oysters; reserve the liquor. In a blender, combine 2 oysters (save the rest for another use), 1/4 to 1/2 cup of the oyster liquor, the tomatoes, roasted red pepper, lime juice, sriracha, rice vinegar, garlic, onion, cumin seed and 1 bunch of the cilantro. Puree until smooth. Chill for 1 hour. In a bowl, toss the scallops and shrimp with some salt and the oil. Grill over high heat for about 2 minutes; don't cook the scallops beyond medium (140 degrees F). Remove to a rack set over a small sheet pan and freeze for 10 minutes before moving to refrigerator to chill completely. Slice the shrimp into 1/2-inch pieces. Slice the scallops in half horizontally and cut into 1/2-inch dice. Ladle some of the chilled tomato mixture into four martini glasses. Divide the seafood among the glasses. Top with more tomato mixture. Garnish with chives, cilantro, avocado and tortilla chips. Serve with more tortilla chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61715,"Oysters a la Russe 2 tablespoons vodka 1/2 teaspoon lemon juice 1/4 teaspoon prepared horseradish Dash hot pepper sauce Pinch granulated sugar Pinch salt 1 plum tomato, seeded and finely chopped 1 tablespoon chives, finely chopped 12 large oysters Coarse cracked black peppercorns Instructions: Stir together vodka, lemon juice, horseradish, hot pepper sauce, sugar and salt. Gently stir in tomato and chives. Clean oysters under running water; shuck and discard top shell, sever membrane on bottom of shell. Spoon vodka relish on oysters. Dust with pepper and serve on a bed of shaved ice. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 61716,"Spanish \Cuban\ Sandwiches 1/2 cup mayonnaise 4 Cuban rolls or 1 loaf Cuban bread, halved 8 ounces Manchego cheese, thinly sliced 8 ounces Serrano ham, thinly sliced 4 cups pulled Spanish Spice Rubbed Pork Butt 2 cups baby arugula 1/4 cup Dijon mustard 1/2 cup Piquillo Pepper Butter, recipe follows Piquillo Pepper Butter: 2 sticks unsalted butter, slightly softened 4 piquillo peppers, patted dry and chopped 4 cloves garlic, chopped 2 teaspoons chopped fresh thyme 1 teaspoon Spanish paprika 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Prepare a grill for direct and indirect grilling over medium heat. Heat the plancha, or a cast-iron griddle, over the direct heat.
Spread the mayonnaise on the bottom of the rolls. Top with half the Manchego and ham. Then, top with the Spanish Spice Rubbed Pork Butt and arugula. Top with the remaining half the Manchego and ham. Spread the mustard on the top half of the rolls. Place the tops on the sandwich and brush with the Piquillo Pepper Butter.
Place the sandwiches butter-side down on the griddle. Place the bricks on top of the sandwiches and cook until the bread is crisp and golden brown, about 5 minutes. Watch carefully: if the bread browns too quickly, move the plancha to indirect heat and cover the grill to melt the Manchego. Flip the sandwiches over and place the bricks back on top. Continue cooking until the bottom of the sandwiches are crisp and the Manchego is melted, about 3 minutes. Blend the butter, piquillo peppers, garlic, thyme, paprika, salt and pepper in a food processor until smooth. Scrape the butter into a bowl, cover and refrigerate for at least 1 hour and up to 24 hours before using. Soften the butter slightly before using. ","[Rioja, Tempranillo, Garnacha, Cava]" 61717,"Jasmine Rice Salad with Snap Peas 2 tablespoons olive oil 1 large onion, finely chopped 2 cloves garlic, finely chopped 1/2 teaspoon cumin 1/4 teaspoon nutmeg 1/2 teaspoon coriander 1 teaspoon minced fresh ginger 2 cups jasmine rice 5 cups water Salt and freshly ground pepper 1/2 pound snow peas, blanched and shocked 1 large carrot, julienned 1/4 cup coarsely chopped parsley Instructions: Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 61718,"Summer Squash and Bacon Galette 1 3/4 cups all-purpose flour, plus more for rolling 1 teaspoon sugar Kosher salt 10 tablespoons cold unsalted butter, cut into 1/2-inch cubes 1 teaspoon white vinegar 1 medium yellow squash (10 ounces), sliced into 1/8-inch thin rounds 1 medium zucchini (10 ounces), sliced into 1/8-inch thin rounds Kosher salt and freshly ground black pepper 4 slices bacon 1 small red onion, sliced thinly and separated into rings 2 tablespoons extra-virgin olive oil 1 cup shredded mozzarella 3 tablespoons grated Parmesan 1 egg, beaten Red wine vinegar, for brushing Instructions: For the dough: Combine the flour, sugar and 1/2 teaspoon salt in a food processor and pulse until mixed. Add about a third of the chilled butter and process until thoroughly combined with no visible chunks of butter (the mixture will be slightly yellow). Add the remaining butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add 2 tablespoons ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together-it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water. Turn the dough out onto a work surface and pat together into a flat disk about 1/2-inch thick. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to 2 days. For the galette: Adjust an oven rack to the lower third position and preheat the oven to 400 degrees F. Toss the yellow squash and zucchini with 3/4 teaspoon salt in a bowl. Let sit for 15 minutes to draw out a good amount of water from the vegetables. Meanwhile, lay out the bacon slices in a large skillet. Place over medium heat and cook partially, flipping occasionally, to render out some fat but not to brown or crisp up, about 5 minutes. Transfer to a cutting board; let cool slightly, then cut into 1/2-inch pieces. Reserve the bacon fat in the pan. Pat the squash slices dry; place in a large bowl with the red onion slices and toss with olive oil, 1/2 teaspoon salt and a few grinds of pepper. Let the dough stand at room temperature for a few minutes until slightly softened. Roll out on a lightly floured surface into a 12- to 13-inch circle, about 1/8-inch thick. Transfer to an ungreased baking sheet. Sprinkle the mozzarella and Parmesan on the circle, leaving empty a 1 1/2-inch border all around. Fan the squash, zucchini and onions in a circle, then scatter the bacon on top. Fold up the edges of the dough, pleating, to overlap the filling. Brush the dough border with the egg wash. Drizzle any bacon fat over the filling. Bake until golden brown all over and the filling is bubbly, 45 to 50 minutes. Brush the galette with a little vinegar while still warm and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 61719,"Boneless Chicken Chasseur Handful dried porcini mushrooms (about 1/2 ounce) 1 1/2 cups chicken stock Salt 1 1/2 pounds chicken breast cutlets, each cutlet cut into 3 or 4 large pieces Pepper Flour, for dredging 1 tablespoon olive oil 5 tablespoons butter 2 carrots, finely chopped 2 large cloves garlic, finely chopped 2 large shallots, finely chopped 1/4 cup brandy 1/2 cup dry white wine One 14-ounce can petite diced tomatoes 3 tablespoons fresh tarragon leaves, chopped 8 ounces extra-wide egg noodles Instructions: Place the mushrooms in a small pot and cover with the stock. Bring to a low simmer and reconstitute the mushrooms. Bring a medium pot of salted water to boil. Sprinkle the chicken with salt and pepper and then dredge in some flour. Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on both sides, then transfer to a plate. Melt 4 tablespoons of the butter into the oil and add the carrots, garlic, shallots and some salt and pepper, and cook partially covered to soften the vegetables, 5 minutes. Deglaze the pan with the brandy then stir in the wine. Remove the mushrooms from the stock and chop. Add the mushrooms to the pan along with most of the soaking liquid; discard the last few spoonfuls where grit may have settled. Add the tomatoes and tarragon, and then slide the chicken back in and simmer to thicken a bit, 10 minutes. Cook the noodles until al dente in salted water, then drain the noodles and add the remaining 1 tablespoon butter, and toss to coat. Serve the chicken pieces with the buttered egg noodles and a few spoonfuls of the sauce alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, C?tes du Rh?ne]" 61720,"Sandwich Bread 1 1/4 cups warm water (100? F to 105? F) 1 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons) 2 tablespoons sugar 3 cups all-purpose flour, plus more for kneading 1/2 cup whole-wheat flour 1/4 cup dry milk powder 1 1/2 teaspoons salt 1/4 cup vegetable oil, plus more for the bowl and pan Instructions: Combine the water, yeast and sugar in a liquid measuring cup; stir gently to mix. Let stand until foamy, 5 to 10 minutes. Whisk the 2 flours, milk powder and salt in a large bowl. Make a well in the middle; add the yeast mixture and vegetable oil and stir to make a shaggy dough. Bring the dough together with your hands, turn out onto a lightly floured surface and knead until springy and smooth, 6 to 8 minutes; add more flour, 1 tablespoon at a time, if the dough is too sticky. Transfer the dough to a lightly oiled medium bowl, turning to coat in the oil. Cover with a kitchen towel or plastic wrap and set aside in a warm place until nearly doubled in size, about 1 hour. Form the loaf: Lightly punch down the dough, then transfer to a clean surface. Form the dough into a wide smooth 8-inch log with your hands, tucking the ends underneath. Transfer to a lightly oiled 8 1/2-by-4 1/2-inch loaf pan; loosely cover with plastic wrap. Set aside until the dough rises 1 inch above the pan, about 1 hour. While the dough rises, preheat the oven to 350? F. Bake the bread, rotating the pan halfway through the baking time, until the loaf is golden brown and sounds hollow when tapped, 30 to 35 minutes. When cool enough to handle, remove the bread from the pan to a rack and let cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61721,"Chicken Rollatini Alfredo 6 boneless, skinless chicken breast halves (about 1-1/2 lbs.), pounded 1/4 inch thick 6 thin slices prosciutto or boiled ham 6 thin slices provolone cheese 1 Tbsp. olive oil 1/4 cup Italian seasoned dry bread crumbs 1 jar Bertolli? Creamy Alfredo Sauce Instructions: Preheat oven to 400 degrees. Season chicken, if desired, with salt and ground black pepper. Evenly top each chicken breast with slice of prosciutto, then cheese; roll up and secure with wooden toothpicks. Brush chicken with Olive Oil, then coat with bread crumbs. Arrange chicken on baking sheet and bake 25 minutes or until chicken is thoroughly cooked. Meanwhile, heat sauce in medium saucepan. To serve, spoon heated sauce onto serving platter. Slice chicken rollatini and arrange over sauce. Serve, if desired, with hot cooked pasta or rice. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 61722,"Spinach and Citrus Salad 1/4 cup reserved citrus juice 1 tablespoon Champagne vinegar 2 tablespoons orange olive oil (recommended: O Olive Oil) 1 tablespoon chopped fresh tarragon leaves 1 tablespoon chopped fresh chives Salt and pepper 9 ounces baby spinach 1 jar (24-ounce) sun fresh citrus salad, drain and liquid reserved 4 ounces goat cheese Instructions: In a medium bowl, whisk together all ingredients for dressing and 1/4 cup reserved citrus liquid. Add spinach and toss. Divide dressed spinach onto chilled salad plates. Divide citrus salad among plates and garnish with crumbled goat cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61723,"Lava Flow 2 ounces strawberry puree 1-ounce light rum 1-ounce pineapple juice 1-ounce sweet and sour mix 1-ounce coconut syrup 1-ounce half-and-half 1/4 slice pineapple 1 orchid Instructions: Pour the strawberry puree into a 14-ounce hurricane glass. Fill a blender 1/3 full of ice and add all the other ingredients except pineapple and orchid. Puree until slushy. Tilt the glass to the side and gently pour the blender ingredients down the inside of the glass, being careful not to disturb the strawberry puree. Garnish with 1/4 slice of pineapple and an orchid. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Riesling]" 61724,"Royal Icing for a Gingerbread House 1 pound confectioners' sugar 2 tablespoons meringue powder 1 teaspoon pure vanilla extract 1/2 teaspoon peppermint extract Instructions: Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla, the peppermint extract if using and 5 tablespoons water and beat on medium-high speed with an electric mixer, scraping down the sides as necessary, until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water if needed. Divide the icing between 2 piping bags, one fitted with a small plain tip and the other fitted with a large plain tip. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61725,"Meringues (Plain and Chocolate Filled) 4 egg whites 1 teaspoon pure vanilla extract 1 cup super fine sugar 6 ounces bittersweet chocolate, broken into pieces 1/2 cup scalded whipping cream Instructions: Preheat oven to 225 degrees. Have egg whites at about 70 degrees. Beat until foamy in an electric mixer or by hand. Add vanilla. While continuing to beat, add sugar one tablespoon at a time. When the mixture stands in stiff peaks on the beater, it is ready for baking. Fill a pastry bag with mixture and pipe onto parchment covered baking sheet, using star tip to create kisses. Bake about 1 hour or longer, depending on the size. Do not remove from the oven at once, but turn off the oven, open the door and leave them for at least 5 minutes. Cool gradually, away from a draft. Remove them from the sheet when cool. To prepare chocolate ganache, pour hot, scalded cream over chocolate. Blend until smooth. Cool. To fill meringues, crush the bottom lightly with the thumb while still warm. Fill the hollows with chocolate ganache. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61726,"Rhubarb Compote 1 cup chopped rhubarb 3 ounces sugar 1 lemon, juiced 1 star anise 1 vanilla bean, halved and scraped 1 teaspoon pink peppercorns 12 ounces strawberries, cut into cubes 2 ounces tapioca starch Streusel, recipe follows 1 cup butter 1 cup sugar 2 cups all-purpose flour Instructions: Combine all of the ingredients, except for the tapioca, in a saucepan over medium heat to extract the juices, and then cook until the rhubarb is al dente. Add the starch and simmer until the compote thickens. Remove from the heat and transfer to a hotel pan to cool. Serve with Streusel. Preheat oven to 300 degrees F. Cream together the butter and sugar in a mixing bowl. Add flour, combine until pebbly. Press together in your hand. Break off pieces and bake until golden brown ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 61727,"Kringla Swedish Wreaths 1 cup butter, softened 1/2 cup sugar 2 egg yolks 2 1/2 cups flour Egg wash Instructions: Cream the butter and sugar and egg yolks. Blend in the flour. Gather the dough into a ball and chill. Preheat the oven to 350 degrees. Break off small pieces and roll out a piece about 5 inches long and 1/3-inch thick. Form into a circle and twist or knot the ends. Continue until all the dough has been used. Brush each cookie with egg wash, sprinkle with parl sukkar (pearl sugar) and bake for 10 to 12 minutes, until just set, not browned. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61728,"Mocha Mousse Pie 1 cup all-purpose flour, plus more for dusting 1/4 cup unsweetened cocoa powder 2 tablespoons granulated sugar 1/2 teaspoon kosher salt 1/4 cup cold vegetable shortening 6 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons ice water 2 tablespoons cold vodka 6 ounces semisweet chocolate, finely chopped 2 1/2 cups heavy cream 1 tablespoon unsalted butter 2 teaspoons pure vanilla extract Pinch of kosher salt 1/3 cup confectioners' sugar 1 1/2 cups heavy cream 1/3 cup confectioners' sugar 1 teaspoon pure vanilla extract 1/4 cup chocolate syrup 1 tablespoon instant espresso powder 2 tablespoons chocolate-covered espresso beans, chopped Instructions: Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka and pulse until the dough starts coming together but is still crumbly. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until very firm, at least 1 hour and up to 24 hours. Preheat the oven to 350 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, at least 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is dry, about 20 minutes. Remove the foil and beans and continue baking until dry all over, 15 to 20 more minutes. Transfer to a rack and let cool completely. Meanwhile, make the filling. Put the chocolate in a medium heatproof bowl. Combine 3/4 cup heavy cream and the butter in a small saucepan; bring to a boil, then immediately pour over the chocolate. Add the vanilla and salt (do not stir), cover with plastic wrap and let stand 5 minutes. Whisk until melted and smooth. (If there are pieces of unmelted chocolate, microwave in 15-second intervals until smooth.) Set aside to cool. Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three batches (do not overmix; the filling should be light and airy). Transfer to the cooled pie crust and smooth the top. Cover loosely with plastic wrap and refrigerate until firm, at least 2 hours. Remove the pie from the refrigerator 15 minutes before serving. Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Stir the chocolate syrup and espresso powder in a small bowl until dissolved. Fold about 2 tablespoons of the chocolate syrup mixture into the whipped cream, then spread on the pie. Drizzle with the remaining syrup mixture; sprinkle with the espresso beans. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 61729,"Loin of Pork with Green Peppercorns 1 pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones) 2 tablespoons good olive oil 4 teaspoons Dijon mustard, divided 4 teaspoons whole-grain mustard, divided 1 teaspoon ground fennel seed Kosher salt Freshly ground black pepper 3 tablespoons all-purpose flour 1 cup good white wine 3 cups Homemade Chicken Stock, recipe follows, or canned broth 1/4 cup green peppercorns in brine, drained Instructions: Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes. Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes. For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened. Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce. Homemade Chicken Stock: 3 (5-pound) chickens 3 large onions, unpeeled and quartered 6 carrots, unpeeled and halved 4 celery stalks with leaves, cut in thirds 4 parsnips, unpeeled and cut in half (optional) 20 sprigs fresh flat-leaf parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled and cut in 1/2 crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers. Yield: 6 quarts Prep Time: 15 minutes Cook Time: 4 hours ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61730,"Gluten-Free Toffee Cake Cooking spray 8 ounces pitted dates, finely chopped 1 1/2 cups water 1/2 teaspoon baking soda 1 3/4 cups oat flour 3/4 cup almond flour 2 tablespoons cornstarch 3/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 4 tablespoons unsalted butter, at room temperature 1 cup packed dark brown sugar 3 large eggs, at room temperature 2 teaspoons grated fresh ginger 1 teaspoon pure vanilla extract 3/4 cup heavy cream 1 stick unsalted butter 1/2 teaspoon pure vanilla extract 1/2 teaspoon kosher salt Whipped cream, for serving Instructions: Make the cake: Preheat the oven to 325? F. Coat an 8-inch square baking dish with cooking spray. Combine the dates and water in a medium saucepan and bring to a gentle simmer. Cook until the dates soften and the mixture is jam-like, about 5 minutes. Remove from the heat, stir in the baking soda and let cool to room temperature. Whisk together the oat flour, almond flour, cornstarch, cinnamon, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and smooth, about 3 minutes. Add the brown sugar and beat until fully incorporated, about 4 minutes. Reduce the mixer speed to low and beat in the eggs until just combined, scraping down the bowl with a rubber spatula as necessary. With a rubber spatula, fold in the dry ingredients until just combined. Fold in the cooled date mixture, ginger and vanilla. Pour the batter into the prepared pan and gently tap against the countertop to remove any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a rack to cool completely. Make the sauce: Combine the brown sugar, heavy cream, butter, vanilla and salt in a small saucepan. Bring to a boil over medium heat and cook, stirring, until the butter is melted. Reduce the heat to low and simmer, stirring, until the mixture is thick enough to coat a spoon, about 6 minutes. Let cool slightly. Slice the cake into squares. Top each square with the sauce and whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 61731,"Roasted Vegetable Paella 2 pounds Holland bell peppers (red, yellow, and orange), cored, seeded, and cut into 1/2-inch-wide strips 2 pounds fennel bulbs, tops and cores removed, sliced 1/4 inch thick 1 pound baby eggplants, unpeeled, sliced crosswise 1/4 inch thick 1 large red onion, 3/4-inch-diced Good olive oil Kosher salt and freshly ground black pepper 2 cups (3/4-inch-diced) yellow onions (2 onions) 2 tablespoons minced garlic (6 cloves) 1 teaspoon saffron threads 1 1/2 cups Spanish paella rice, such as Calasparra 1 (12-ounce) jar roasted red peppers, undrained, such as Mancini 1 teaspoon smoked paprika (not regular paprika) 5 to 6 cups simmering chicken stock, preferably homemade 3 ounces freshly grated aged Manchego cheese 1/2 cup pitted Manzanilla or Cerignola olives, halved 1/2 cup thinly sliced scallions, white and green parts Instructions: Preheat the oven to 425 degrees. Position two racks evenly spaced in the oven. Put the bell peppers, fennel, eggplants, and red onion in a large bowl, add 1/2 cup olive oil, 1 tablespoon salt, and 1 teaspoon black pepper, and toss. Divide the vegetables between two sheet pans and spread in one layer. Roast for 45 minutes, tossing occasionally. Meanwhile, heat 3 tablespoons of olive oil over medium heat in a 14- to 16-inch paella pan or large (11-inch) Dutch oven, such as Le Creuset. Add the yellow onions and saute for 6 to 8 minutes, until tender. Add the garlic and saffron and cook for one minute. Add the rice and cook for 2 minutes, stirring to coat the rice with oil. Place the jarred peppers (including their liquid) and paprika in the bowl of a food processor fitted with the steel blade and process until pureed. Pour the mixture into the paella pan, stirring to combine, and bring to a boil. Add 1 cup of the hot stock and 2 teaspoons salt and cook uncovered over medium heat for 6 to 8 minutes, stirring occasionally, until the liquid is mostly absorbed, as you would cook risotto. Continue to cook the rice over medium heat for about 20 minutes, stirring in 1 cup of hot stock at a time whenever the liquid is absorbed, until the rice is al dente Add the vegetables to the paella, add one more cup of stock, and stir carefully. If the paella is dry, add more hot stock. Off the heat, stir in the Manchego cheese, olives, and scallions. Taste for seasonings and serve hot.
","[Rioja, Garnacha, Tempranillo, Pinot Grigio]

" 61732,"Grilled Prawns with Habanero-Toasted Garlic Vinaigrette 20 prawns, shells on 2 tablespoons canola oil Salt Freshly ground black pepper Habanero-Toasted Garlic Vinaigrette, recipe follows Thyme sprigs, for garnish 1 tablespoon canola oil, plus 1/2 cup 6 whole cloves garlic, peeled Salt 1/4 cup red wine vinegar 1 to 1 1/2 habanero chiles, seeded and chopped 2 teaspoons honey Instructions: Heat the grill to high or heat a grill pan over high heat. Toss prawns in the oil and season with salt and pepper. Grill for 2 minutes on each side or until just cooked through. Remove from the grill and immediately drizzle with the vinaigrette. Serve 5 prawns per person and garnish with thyme sprigs. Habanero-Toasted Garlic Vinaigrette: Heat grill. Heat 1 tablespoon of oil in a small saute pan over medium heat on the grates of the grill; add the garlic, season with salt and cook until golden brown on both sides. Transfer garlic to a blender and add the vinegar, habanero, and honey and blend until smooth. With the motor running, slowly add the 1/2 cup oil and blend until emulsified. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 61733,"Honey Custard Filled Phyllo Triangles with Strawberries 2 cups sliced hulled strawberries 2 tablespoons semi-sweet wine (such as Johannesburg Riesling) 3 tablespoons sugar 1 8-ounce package cream cheese, room temperature 5 tablespoons honey 1/4 cup heavy cream 1 large egg 1 teaspoon vanilla extract 8 sheets fresh phyllo pastry or frozen, thawed 1/2 cup unsalted butter 8 tablespoons finely chopped almonds Instructions: Mix strawberries, wine and 2 tablespoons sugar in small bowl. Set aside. Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, 3 tablespoons honey and remaining 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla. Spoon mixture into 9 inch glass pie dish. Bake until custard is set, about 20 minutes. Transfer to rack and cool completely. Combine butter and remaining 2 tablespoons honey in small saucepan. Stir over low heat until butter melts and honey dissolves. Remove from heat. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic wrap and damp kitchen towel). Brush lower half of phyllo lengthwise with butter mixture. Fold phyllo in half lengthwise. Brush with butter mixture. Spoon 1/8 of custard mixture near 1 short edge of phyllo. Sprinkle with 1 tablespoon almonds. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely. Repeat with remaining phyllo, butter, custard and almonds. Transfer pastries to buttered baking sheet. Brush pastries with remaining butter mixture. Bake until golden brown, about 18 minutes. Serve warm or at room temperature with sliced strawberries and juices. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61734,"Baklava Cigars 1 cup brown sugar 3/4 cup water 1/2 tablespoon fresh lime juice 1 1/2 tablespoons honey (such as sage or thyme) 3 cinnamon sticks 5 whole cloves 3/4 teaspoon red pepper flakes 1 egg white, at room temperature 3/4 cup coarsely chopped walnuts 3/4 cup coarsely chopped pecans 2 tablespoons brown sugar 1/8 teaspoon ground cloves 3/4 cup syrup, from above 1/2 package frozen phyllo pastry, thawed 1 cup unsalted butter, melted 1/4 cup slivered almonds, toasted 1/4 cup powdered sugar Instructions: To make the syrup: In a medium saucepan over medium heat, combine all the ingredients, bring to a boil. Reduce the heat and simmer for 20 to 30 minutes. Set aside to cool, then strain into a medium bowl. Preheat the oven to 300 degrees F. To make the filling: In a clean bowl, add egg white and beat with a hand mixer until thick, about 5 to 6 minutes. In a medium bowl, combine the walnuts, pecans, brown sugar and cloves. Gently fold in the egg whites and 3/4 cup of the syrup, until combined. To assemble: Remove the phyllo from the package, being careful to keep it covered and cool. Take out 1 sheet and put it on a work surface. Gently brush with butter and fold in half. Add approximately 1/4 cup filling, toward the bottom half of the pastry and fold over the long end. Roll up, tucking in the ends as you roll. Set on a parchment lined baking sheet and brush with butter. Repeat until all cigars are assembled. Bake in the preheated oven for 25 to 35 minutes, keeping an eye on them so they don't brown too quickly. Remove from oven, let cool for 2 minutes. On a clean work surface, cut the baklava in half on the diagonal and transfer to a serving tray or platter. Drizzle with remaining syrup, sprinkle with slivered almonds and dust with powdered sugar. Can be served warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 61735,"Grilled Rib Steak with Warm Salad of Bucheron 2 cloves garlic 1/2 teaspoon fennel seed Black pepper, to taste 1/2 bunch rosemary, remove the leaves and reserve the stems 1/2 bunch thyme, remove the leaves and reserve the stems 2 tablespoons olive oil, plus 1/4 cup 2 (1 pound) bone-in rib steaks 4 waxy potatoes, like Yukon Golds, peeled and sliced 2 cups water 2 cups chicken stock Bouquet garni 2 ounces aged goat cheese, like Bucheron 1 tablespoon red wine vinegar Handful Nicoise olives, pitted 2 handfuls dandelion, trimmed and cleaned thoroughly 1/4 cup olive oil Instructions: Build a fire and let it burn down to glowing embers. Meanwhile, crush the garlic, fennel and black pepper in a mortar to a rough paste. Chop the herbs finely and combine with the garlic and just enough olive oil to make a paste. With the tip of a knife prick a few holes in the surface of the steak and the fatty layer. Rub the marinade on the surface of the beef, pushing into the holes. Set aside to bring to room temperature. Simmer the potatoes in the water and chicken stock with the bouquet garni until cooked through and almost falling apart. Drain and reserve the liquid. Cook the steak over the coals 4 minutes per side for medium. About 2 minutes before the steak is finished cooking, place the herb branches on the coals. Remove steak from the heat and let rest for 2 minutes. Slice and serve with the salad. Be sure to pour any juices that were released from the steak while resting back over it. Bring the cheese to room temperature and crumble into the salad bowl. Add the olives, potatoes, a little of the potato liquid, vinegar, olive oil and dandelion. Season with salt and fresh pepper and toss gently to combine. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 61736,"Peach Chutney 1 tablespoon butter 1 tablespoon finely chopped garlic 2 shallots finely diced 1 jalapeno pepper, seeded and diced 1 1/2 pounds fresh peaches, blanched and diced 1/2 cup sugar 1/4 cup brandy 1/2 cup cider vinegar Salt and pepper Instructions: Melt butter, add garlic, shallot and jalapeno and sweat for 1 to 2 minutes, add diced peaches. Cook for 2 to 3 minutes, add sugar, deglaze with brandy and vinegar and allow to cook on low heat until peaches are soft. Season with salt and pepper. ","[Riesling, Moscato, Vinho Verde, Cava]" 61737,"Green Beans with Potato Chip Crunch 6 tablespoons olive oil 4 cloves garlic, thinly sliced
1/2 yellow onion, thinly sliced
1/4 cup sliced almonds, roughly chopped
2 teaspoons coriander seeds
1 tablespoon sesame seeds
1/2 cup crushed potato chips 1 teaspoon Aleppo pepper
1/2 teaspoon flaky salt, plus additional as needed Freshly ground black pepper
12 ounces green beans
Zest and juice of 1 lemon 2 tablespoons chopped fresh parsley Instructions: Add the oil, garlic and onions to a small saute pan. Turn the heat to low and cook, stirring or swirling the pan frequently to ensure the garlic does not burn, until the garlic and onions turn golden brown and slightly crispy, about 40 minutes. Remove from the heat and strain the liquid into a bowl. Place the garlic and onions on a paper towel-lined plate to drain and crisp. Heat a medium skillet over medium-high heat and add the almonds, coriander seeds and sesame seeds. Toast, swirling the pan, until brown and aromatic, 7 to 10 minutes. Remove from the heat and add to a medium bowl. Add the garlic and onions, potato chips, Aleppo pepper, salt and some pepper and toss to combine. Meanwhile, heat a large saute pan over medium-high heat and add 1 tablespoon of the reserved garlic-onion oil. Add the green beans and saute until slightly tender, about 7 minutes. Add the lemon zest and juice and mix to combine. Season with salt. Transfer the green beans to a serving plate. Top with the potato chip mixture and the parsley. Enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 61738,"Santa's Sleigh Cocktail White sugar crystals, preferably coarse 2 cups store-bought eggnog, chilled 1/2 cup brandy 1/2 cup amaretto liqueur 1 teaspoon ground nutmeg 2 scoops vanilla ice cream 4 cinnamon sticks Instructions: Dampen the rims of 4 martini glasses and then line the rims with sugar crystals. Combine eggnog, brandy, amaretto, nutmeg, and ice cream in a blender; process until smooth. Pour mixture into martini glasses and garnish each glass with a whole cinnamon stick. ","[Brunello di Montalcino, Tawny Port, Madeira, Sherry]" 61739,"Brown Sugar Peach Icebox Cake One 16-ounce frozen pound cake, thawed One 29-ounce can sliced peaches, drained and juice reserved 1/4 cup peach preserves Pinch kosher salt 6 tablespoons brown sugar 1 1/2 cups heavy cream Fresh basil, to garnish Instructions: Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang. Slice the cake horizontally into 3 equal slices. Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside. Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form. Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving. To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 61740,"Arroz Graneado 1 tablespoon lard or vegetable oil 2 cloves garlic 2 cups rice, washed and drained 3 1/2 cups water or chicken stock 1 teaspoon coarse salt 1/4 cup chopped parsley leaves Instructions: Heat lard in a heavy saucepan. Add garlic and saute 1 minute. Add rice and saute gently 12 minutes. Add water and salt and bring to a boil. Lower the heat, cover tightly and cook for 1520 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and add chopped parsley. Serve on a platter with shrimp in the middle. ","[Rioja, Tempranillo, Garnacha, Albari?o]" 61741,"Pumpkin-Ginger Bread Pudding 1 4-pound sugar pumpkin or kabocha squash Extra-virgin olive oil, for brushing 4 large eggs 1 cup packed light brown sugar 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 2 cups heavy cream 1 1/2 teaspoons pure vanilla extract 1 loaf cinnamon brioche, challah or plain pound cake, diced (about 10 cups) 1/2 cup golden raisins 1/4 cup diced crystallized ginger Confectioners' sugar, for garnish (optional) Instructions: Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove from the oven and let cool. Discard the skin and puree the flesh in a food processor. (The puree can be prepared 1 or 2 days ahead.) Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla. Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired. It's fall in a dessert. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 61742,"Will's Rub 2 tablespoons plus 2 teaspoons celery seeds 1 1/2 teaspoons dried oregano
4 tablespoons chili powder
3 tablespoons plus 1 teaspoon paprika 3 tablespoons plus 1 teaspoon brown sugar 2 tablespoons plus 2 teaspoons dry mustard
2 tablespoons plus 1 teaspoon ground cumin
1 teaspoon cayenne 1 teaspoon garlic powder 1 teaspoon onion powder Kosher salt and freshly ground black pepper Instructions: Grind the celery seeds and oregano into a powder with a spice grinder or mortar and pestle. Place in a plastic pint container. Add the chili powder, paprika, brown sugar, dry mustard, cumin, cayenne, garlic powder, onion powder, 7 tablespoons salt and 4 tablespoons pepper. Cover the container and shake vigorously until the mixture is blended, 30 seconds. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 61743,"Graham Cracker Pie Crust 8 ounces butter 2 ounces granulated sugar
2 ounces honey 10 ounces all-purpose flour 3 ounces whole-wheat flour 1 teaspoon salt 1/2 teaspoon ground cinnamon Instructions: Cream together butter and sugars. Mix in honey. Stir in the flours, salt and cinnamon, and mix until just incorporated. Refrigerate dough for 2 hours. Preheat oven to 325 degrees F.
Divide dough equally and fill pie pans. Bake in preheated oven until just set. ","[Chardonnay, Riesling, Gewrztraminer]" 61744,"Vegetable Soup 1/4 cup olive oil 1 onion, finely diced 1 to 2 leeks, washed and thinly sliced 2 carrots, finely sliced 1 stalk celery finely chopped 2 cups chopped canned plum tomatoes 1/2 teaspoon saffron, optional 3 quarts water 1 soup base (4 servings) 2 boiling potaotes, peeled and cut into 1/2 inch dice or 1 cup drained canned white beans 1 cup seeded diced zucchini 1/2 cup pasta like orzo or broken up vermicelli or spaghetti Salt and pepper Instructions: In a large saucepan heat the olive oil. When hot, add the onions, leeks, carrots and celery. Cover and simmer for 5 minutes or until tender; if at any time the vegetables begin to stick to the bottom of the pan before they become tender, add some water. Add the tomatoes, saffron and water; bring to a boil and simmer uncovered for 15 minutes or until the vegetables are tender. Season to taste with salt and pepper. Divide the soup base into 2 containers and freeze until you are ready to use Bring soup base to a simmer (if there does not appear to be enough liquid in which to simmer all of the additional vegetables, then add some water). Add potaotes or white beans, zucchini and pasta, cover and simmer for 10 to 15 minutes or unilt all the ingredients are tender. Serve as is or with pistou or rouille (see below). Yield: 4 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 61745,"Three-Point Elephant Heart Plum Tarts with Rosemary Plum Compote and Maple Mascarpone Cream 1/2 cup cream cheese, cold, cut in chunks 1/2 cup butter, cold, cut into chunks 1/2 cup flour 4 elephant heart plums, skins removed and pitted 3 tablespoons granulated sugar 1/8 teaspoon ground cinnamon 1/4 cup creme fraiche 1 egg, beaten Confectioners' sugar, for dusting 1/4 cup simple syrup (equal parts warm water and sugar heated until the sugar is dissolved) 1/4 cup freshly squeezed lemon juice 2 teaspoons rosemary leaves 1 1/2 cup Mascarpone cream 1/2 cup heavy cream 1/3 cup maple syrup Instructions: Make the tart shells: In a medium bowl, combine the cream cheese, butter, and flour until it just comes together. (There should still be streaks of cream cheese.) Remove the dough from the bowl, pat into a disc, cover with plastic wrap, and refrigerate for at least 1 hour. Roll out the dough into 1/8-inch thickness and cut into 6 (3-inch circles). Refrigerate on a parchment-lined sheet pan for 15 minutes. Make the filling: Dice 2 of the plums and toss together with 2 tablespoons of the granulated sugar, the cinnamon, and creme fraiche. Assemble the tarts: Brush the dough lightly with the beaten egg and spoon a generous tablespoon of the filling in the center of each circle. Lift up the edges of the tart and pinch 3 points of the tart about halfway to the filling to form the sides of the crust. Refrigerate for 30 minutes. Brush the edges of the crust with egg and sprinkle lightly with the remaining 1 tablespoon granulated sugar. Pinch the dough again to make sure it is tightly sealed and freeze for 10 minutes. Remove the tarts from the freezer and immediately bake at 350 degrees for 20 to 25 minutes, or until golden brown. Let cool slightly and dust with confectioners' sugar. Make the compote: Dice the remaining 2 plums and toss with simple syrup, lemon juice, and rosemary. Warm over medium heat for 2 to 3 minutes, until the plums are tender. Make the Maple Mascarpone Cream: Whip the Mascarpone and heavy cream together until medium stiff peaks form. Add the maple syrup and whisk together until smooth. Plate the tarts: Place 1 spoonful of plum compote in the center of each plate. Place a tart in the center of each plate and spoon some of the Maple Mascarpone Cream around the tart. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]

" 61746,"Bloody Mary Deviled Eggs 12 large hard-boiled eggs 1/4 cup mayonnaise
2 tablespoons cocktail sauce
1 tablespoon tomato paste
1 tablespoon prepared horseradish
2 tablespoons paprika
2 teaspoons hot sauce, such as Tabasco Juice of 1/2 lemon
Seafood seasoning, such as Old Bay, for serving Thinly sliced olives with pimentos, for garnish
Celery, cut into matchsticks, plus celery leaves, for serving Instructions: Cut the eggs in half horizontally. Remove the yolks to a food processor. Add the mayonnaise, cocktail sauce, tomato paste, horseradish, paprika, hot sauce and lemon juice and process until smooth. Transfer to a pastry bag and set aside. Spread a tablespoon of seafood seasoning on a small plate. Slice a bit off the bottom of each egg white half so it stands up and forms a little cup. Dip the top of each egg white half in the seafood seasoning, then pipe in the filling. Garnish with the olive slices, celery matchsticks and celery leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61747,"Oven Roasted Green Beans 1 1/2 pounds green beans 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Trim the ends of the green beans and add to a large bowl. Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet. Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes. Serve alongside the Foil Wrapped Side of Salmon with Lemon and Rosemary. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61748,"Grilled Tomatoes 5 whole tomatoes Salt and freshly ground pepper Olive oil Instructions: Preheat grill to high. Slice the tomatoes thickly, about 1 to 1 1/2 inches, pour some olive oil and some cracked pepper and salt on both sides. Place on grill for about 3 minutes on each side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61749,"Mango Chutney 1/4 bunch celery 1 red bell pepper 1/2 red onion 5 mangos 2 jalapenos 1/2 bunch chopped cilantro leaves 2 ounces olive oil 1/2 tablespoon cayenne pepper Salt and pepper Fresh lemon juice Instructions: Dice all the vegetable ingredients and mix well. Stir in the cilantro, olive oil, cayenne, salt and pepper, and lemon juice, to taste. Cover and refrigerate. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 61750,"Southern Disco Fries One 28-ounce bag frozen French fries 4 tablespoons unsalted butter One 3-ounce package sliced country ham, cut into 1/2-inch dice
1/4 cup all-purpose flour
2 cups chicken stock
1 tablespoon coarse-ground Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon freshly cracked black pepper
2 green onions, sliced
One 12-ounce container evaporated milk One 8-ounce block white Cheddar cheese, shredded
1 cup shredded mozzarella cheese
2 tablespoons cornstarch
Instructions: For the fries: Prepare the French fries according to the package instructions. For the country ham gravy: Place a large saute pan over medium-high heat. Add the butter and ham. Cook, stirring frequently until the ham is crispy and the butter just starts to brown, 6 to 8 minutes. Use a slotted spoon to remove the ham to a paper towel-lined plate. Add the flour to the pan and whisk to form a smooth paste. Continue to whisk while pouring in the stock. Bring to a simmer and cook until thick enough to coat the back of a spoon, about 5 minutes. Whisk in the mustard, lemon juice and black pepper. Set aside in a warm area, until ready to serve. For the white cheese sauce: Pour the milk into a small saucepot over medium heat and bring to a simmer. Add the Cheddar, mozzarella and cornstarch and whisk until the cheese melts and a thick sauce is formed, about 3 minutes. The sauce will thicken more as it cools. Spread the fries onto a large serving platter. Generously pour the gravy and cheese sauce over the fries. Sprinkle with the crispy country ham bits and green onion. Serve with lots of napkins. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 61751,"The Reggie Deluxe 1 cream-top buttermilk biscuit 3 ounces boneless fried chicken breast 3 ounces sausage gravy 1 1/2 strips thick cut bacon, cooked until crisp 1 slice Cheddar 1 fried egg Pinch fine diced or chopped fresh chives Instructions: Split the biscuit in half to begin building the sandwich. Put the bottom of the biscuit on a serving plate and lay the cooked chicken breast on top. Dress with the gravy, then the bacon and the cheese. Top with the fried egg and cover with the other half of the biscuit Dress the plate with chives and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61752,"Lychee Nuts and Pineapple Chunks with Mango Sorbet 1(16-ounce) can lychee nuts in syrup 1 ripe pineapple, peeled and cored, then cut into chunks 1 pint mango sorbet Instructions: Combine nuts in syrup and diced pineapple. Chill until ready to serve dessert. Top dishes of pineapple and nuts with scoops of mango sorbet. Yummo! ","[Sauvignon Blanc, Moscato, Riesling]" 61753,"Chicken Sausage, Pepper and Onion Subs 4 cooked chicken sausages, available at your meat counter -- get a Mediterranean flavor, such as pepper and onion or sundried tomato and basil 3 tablespoons extra-virgin olive oil, divided 1/3 cup chicken stock or dry white wine, a generous douse 1 cubanelle pepper, seeded and sliced 1 red bell pepper, seeded and sliced 1 large onion, thinly sliced 3 cloves garlic, chopped Salt and pepper 1 cup giardiniera (Italian pickled vegetable salad: hot peppers, cauliflower, carrots and celery mix available in jars on Italian food aisle or in bulk bins near olives) Handful Italian flat-leaf parsley leaves 1/2 cup fresh basil (10 leaves) 1/2 a lemon, zested (2 teaspoons) 4 crusty sub rolls, split Instructions: Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil, then reduce heat a little. Allow all the liquid to cook away, then brown and crisp the casings, 5 to 6 minutes. Deglaze the pan with stock or wine and cook it off, 1 minute. Remove sausages to a platter. While sausage cooks, slice the peppers and onions and prepare the garlic. Once the chicken sausage comes out of the pan, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add veggies and garlic, season with salt and pepper and cook 10 minutes. Place the giardiniera, parsley, basil and lemon zest in the food processor and grind into a relish. Slice sausages on an angle. Fill each roll with a little relish, then peppers and onions then the sliced sausages. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 61754,"Spicy Sicilian Chicken 2 red onions, cut into wedges 1/3 cup pitted oil-cured black olives 8 to 12 dried chiles, such as cayenne or arbol, broken in half 6 bay leaves 1 orange, halved 8 skin-on, bone-in chicken thighs (about 2 pounds) 3 tablespoons extra-virgin olive oil Kosher salt Instructions: Position a rack in the upper third of the oven and preheat to 500 degrees F. Put the onions, olives, chiles and bay leaves on a rimmed baking sheet. Cut 1 orange half into wedges and add to the baking sheet.
Evenly space the chicken thighs, skin-side up, on the baking sheet on top of the other ingredients. Drizzle with the olive oil and squeeze the juice from the remaining orange half on top. Season with salt.
Roast until the chicken is cooked through and the skin is crisp and golden, 30 to 35 minutes. Discard the bay leaves. Serve the chicken with the onions, olives, oranges and pan juices. ","[Nero d'Avola, Aglianico, Tempranillo, Garnacha]" 61755,"How to Make Maduros | Fried Plantains 3 large very ripe, mostly black plantains (about 1 3/4 pounds) Vegetable or canola oil, for frying Kosher salt Instructions: Trim both ends of the plantains, then use a paring knife to make 3 lengthwise cuts through the skins (try to avoid cutting into the flesh). Space the cuts evenly apart across each plantain. Gently peel away the skins, using the cuts as guides. Slice the flesh on a slight bias into 3/4-inch pieces, for about 24 pieces total. Heat 1/4 inch of oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, dip the edge of 1 plantain piece into the oil. It should immediately start to bubble vigorously. If not, allow the oil to heat up for another minute. If the oil is ready, carefully add half of the plantains in an even layer. Cook until browned in spots on the first side, about 2 minutes, then use a slotted metal spatula to flip. Cook on the second side until browned in spots, about 2 minutes.
Flip the plantains again, immediately lower the heat to medium and continue to cook the plantains until they are very tender and deeply browned, 4 to 8 minutes, flipping every 2 minutes to ensure even cooking. The cooking time will depend on the ripeness of your plantains and some pieces may cook faster than others, but you can just remove them as they finish cooking.
Transfer to a wire rack set over a baking sheet. Season generously with salt on both sides. Repeat the cooking process with the remaining plantains, adding more oil if needed to maintain 1/4 inch.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61756,"Goat Cheese-Stuffed Hamburgers with Two-Olive Spread 2 pounds ground sirloin 1 tablespoon finely chopped fresh basil 3 ounces fresh goat cheese 6 kaiser rolls, split and lightly toasted 3/4 cup Two-Olive Spread (recipe follows) 6 leaves lettuce such as romaine or red-leaf 6 slices beefsteak tomato 20 kalamata olives, pitted, rinsed, and drained 20 green olives, pitted, rinsed, and drained 1 teaspoon Dijon mustard 1/2 peeled red bell pepper, chopped 1 tablespoon capers, rinsed, and drained 2 tablespoons finely chopped Italian parsley 1/8 teaspoon cayenne pepper 3 tablespoons olive oil 1 tablespoon lemon zest Instructions: In a bowl, combine the ground sirloin and basil and mix well. Shape into 6 thick patties. Make a pocket in the center of each patty, fill each pocket with 1 tablespoon of the goat cheese, and cover with the meat. Press into patties 3/4 inch thick. Heat grill pan or saute pan over medium-high heat. Spray lightly with nonstick cooking spray, and add the burgers. Cook for 3 to 4 minutes on the first side, flip, and cook 4 to 6 minutes on the second side for medium-rare, or until desired doneness. To serve, place the burgers on the toasted bun halves and top each burger with 2 tablespoons of the olive spread. Top with lettuce and tomato and finish with the top of the bun. In a food processor fitted with the metal blade, combine the olives, chopped pepper, capers, parsley, and cayenne pepper and process until coarsely chopped. Then use on-off pulses while slowly adding the olive oil until it is absorbed. Taste for seasoning. Transfer to an airtight container and refrigerate until ready to use. ADVANCED PREPARATION: Can be prepared up to 1 week ahead, covered, and refrigerated. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 61757,"Tex-Mex Chicken Crunchies 1/2 cup all-purpose baking mix 1 large egg 1/2 cup enchilada sauce 2 cups crushed spicy tortilla chips 1/4 cup minced fresh cilantro leaves 6 skinned and boned chicken breast halves, cut into 1 1/2-inch pieces 1 cup vegetable oil Ranch dressing Barbecue sauce Instructions: Place baking mix in a shallow dish. Whisk together egg and enchilada sauce in a small bowl. Stir together tortilla crumbs and cilantro in a separate shallow dish. Dredge chicken pieces in baking mix; dip in egg mixture, and dredge in crumb mixture. Cover chicken, and chill 30 minutes. Pour oil into a large skillet; heat to 375 degrees F. Fry chicken, in batches, 3 minutes on each side or until brown. Drain on wire racks over paper towels. Serve chicken with ranch dressing or barbecue sauce. ","[Sauvignon Blanc, Vermentino, Tempranillo, Garnacha]" 61758,"Prosciutto Wrapped Pork Tenderloin with a Granny Smith Apple Gastrique and Crimini Mushroom Potato Puree and Root Vegetable Melange and Apple Frisee Salad with Carrot Oil 3 pork tenderloins, cleaned 6 pieces thinly sliced prosciutto 2 tablespoons vegetable oil Salt and pepper 1/2 cup sugar 1/3 cup cider vinegar Apple trimmings 1/2 cup apple juice 3 sprigs fresh thyme 4 cups chicken stock 2 tablespoons butter Salt and pepper Crimini Mushroom Potato Puree, recipe follows Root Vegetable Melange, recipe follows Apple Frisee Salad, recipe follows Carrot Oil, recipe follows 2 Yukon gold potatoes, peeled and cut into 1 inch pieces 1 cup sliced crimini mushrooms 1/4 cup butter, plus 1 tablespoon butter 2 cloves garlic, minced Salt and pepper 1/2 cup heavy cream 2 leeks, white part only, diced and washed 2 tablespoons butter 1 large beet, peeled and diced 2 parsnips, peeled and diced 1 large turnip, peeled and diced Salt and pepper 1 tablespoon chopped fresh sage leaves 1/2 tablespoon chopped fresh thyme leaves 1 Granny Smith apple, peeled and cut into 2 by 1/8-inch sticks 1 head frisee, cored and washed 1/2 red onion, julienned 2 tablespoons cider vinegar 1/4 cup vegetable oil 1/2 teaspoon sugar 1 carrot, peeled and cooked in salted water until tender 1/2 to 3/4 cup vegetable oil Salt and pepper Instructions: Slice the pork tenderloin into 12 (1-inch) pieces, and season with salt and pepper. Cut the prosciutto slices in 1/2, lengthwise, and wrap 1 slice around each piece of pork and secure with a toothpick. Heat 2 tablespoons of vegetable oil in a saute pan until hot. Add pork medallions and saute for 2 to3 minutes on each side until internal temperature registers 155 degrees F. Set aside. Gastrique: Heat a large, heavy pan over medium-high heat. Add sugar to the pan and cook until the sugar browns. Carefully add cider vinegar (it will steam a great deal, watch your hand). Add apple trimmings, juice, fresh thyme and stock. Let the sauce simmer until it reduces to 1 cup; skim any foam that rises to the top, then season with salt and pepper. You may need to add 1 teaspoon more vinegar at the end to add a little sparkle for taste. Swirl in butter until incorporated. Start potatoes in cold salted water, bring to a boil and turn the heat down to a low simmer. Allow the potatoes to cook until they are tender, drain well and puree. Saute the mushrooms in 1 tablespoon of butter until soft, add garlic, then season with salt and pepper. Add heavy cream and 1/4 cup butter to the mushroom mixture and bring to a boil. Puree the mixture in a blender until smooth. Fold into the potato puree and season with salt and pepper. Saute the leeks in butter, in a medium pan, until they are soft. Bring a pot of salted water to a boil. Add vegetables to the pot, 1 at a time, and cook until tender. Let them drain well and add all vegetables to the saute pan with the leeks, except the beets. Toss the vegetables in butter until heated through, and then season with salt and pepper and fresh herbs. Toss in beets just to heat. Toss all ingredients together in a medium bowl and let it sit for approximately 15 minutes. Combine all of the ingredients in a blender until smooth, then season with salt and pepper. Use as a garnish to decorate the plate. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 61759,"Mellow Mai Tai 1 cup orange juice 1 cup pineapple juice 1/4 cup juice from maraschino cherries jar 1 lime, juiced 4 ounces light rum, optional 4 maraschino cherries, for garnish 4 little umbrellas, for garnish, if desired Instructions: In a pitcher add the orange juice, pineapple juice, maraschino cherry juice and lime juice and stir to combine. Pour into 4 glasses filled with ice. Stir 1-ounce of rum into each drink, if desired. Garnish each with a cherry and a little umbrella. ","[Mauritius, Cuba Libre, Zinfandel, Moscato]" 61760,"Cola Ribs 2 slabs baby-back ribs or spare ribs, cut into cocktail size portions 3 (1-liter) bottles cola (recommended: Coca-Cola) 2 bottles your favorite barbecue sauce Instructions: Fill a roasting pan large enough to hold the ribs with 1 1/2 bottles of the cola. Immerse the ribs in the cola and refrigerate overnight. Preheat a grill to medium-high. Remove the ribs and cola from the roasting pan, clean the pan, and fill it up again with the remaining cola. Preheat the oven to 325 degrees F. Once your grill is nice and hot, lay the ribs on the grill and begin cooking. Every time you turn the ribs over on the grill, put them back in the roasting pan filled with cola and then back onto the grill. Repeat this process before each turn in order to build a layer of sugar on the ribs. After the ribs are almost finished cooking, about 30 to 35 minutes, take the ribs off the grill. Fill a new roasting pan with your favorite barbecue sauce. When the ribs are cool enough to handle, cut the ribs into individual portions, and put them into the roasting pan with the barbecue sauce. Bake the ribs in the oven for 1 hour, or until the meat is falling off the bone. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 61761,"Chicken and Cheddar Souffle Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature 1/4 cup all-purpose flour 1 1/2 cups whole milk, at room temperature 1/2 teaspoon ground nutmeg Kosher salt and freshly ground black pepper 1 1/2 cups shredded mild Cheddar 1/2 cup grated Parmesan 2 packed cups baby spinach leaves 1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2-inch cubes (about 2 cups) 6 egg yolks, at room temperature, lightly beaten 2 (1/2-inch thick) slices country-style white bread, crusts removed, cut into 1/2-inch cubes 6 egg whites, at room temperature Instructions: Special equipment: a 2-quart (8-cups) souffle dish Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside. In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick). In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61762,"Garlic Lovers Shrimp 12 to 15 cloves garlic, cracked away from skins 2 tablespoons extra-virgin olive oil, 3 turns of the pan 2 tablespoons butter, cut in small pieces 1/2 to 1 teaspoon crushed red pepper flakes 1 1/2 pounds, 30 pieces, jumbo shrimp, peeled and deveined, ask for easy peel shrimps 1 teaspoon coarse salt Black pepper 1 toothpick, optional Instructions: Process garlic in food processor to finely chop. Heat a large skillet over medium high heat. Add oil and butter. Add garlic and crushed pepper flakes to oil and butter. Season shrimp with salt and toss to coat. Add shrimp to the pan and cook, stirring frequently, until pink and heads curl to tails. Add black pepper, to your taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61763,"Classic Onion Soup with Gruyere 1 tablespoon olive oil 1 tablespoon butter 1 large yellow or Spanish onion, halved and thinly sliced 1 large red onion, halved and thinly sliced 1 tablespoon sugar 1 teaspoon dried thyme 2 bay leaves 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup port wine 6 cups reduced-sodium beef broth 1 (2-inch) piece Parmesan rind Reserved bread from bread bowls or 4 slices sourdough baguette, about 1-inch thick and lightly toasted 8 slices Gruyere cheese Instructions: Preheat oven to 400 degrees F and preheat broiler. Melt butter and oil together in a large stock pot or Dutch oven over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes. Remove bay leaves and Parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61764,"\Gonna Score\ Sliders Water 2 lemons, halved 1/2 cup crab boil seasoning (recommended: Old Bay) 1 large Walla Walla onion, chopped 1/4 to 1/2 cup kosher salt 3 to 4 live crabs 2 eggs 1 clove garlic, finely minced 1/2 lemon, juiced, plus more if needed 1 teaspoon Dijon mustard 1 cup canola oil 1/3 cup chopped fresh parsley leaves 1/4 cup chopped fresh chives 1 teaspoon crab boil seasoning (recommended: Old Bay) 1/2 lemon, zested 3 tablespoons chopped shallots Salt and freshly ground black pepper 8 slider buns (recommended: Macrina) 1/4 pound pork shoulder 3/4 pound beef chuck 1 or 1/2 (if very large) Walla Walla onion, chopped 1 green bell pepper, seeded and chopped 1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper 4 cloves garlic, chopped 1 habanero pepper, seeded and chopped (wear gloves)
2 cups ketchup 8 tablespoons honey 3 tablespoons Worcestershire 4 tablespoons apple cider vinegar 2 teaspoons garlic powder 1 teaspoon mustard powder 1 teaspoon salt 1 fresh apricot, chopped 1/3 to 1/2 cup bread crumbs 8 slider buns (recommended: Macrina) Instructions: Bring a large pot of water to a boil over medium heat. Add the lemons, crab boil seasoning, onion, and kosher salt. Add the crabs and boil them for 10 minutes. Remove the crabs from the water and put them into an ice bath. Crack the crabs and remove the meat from the legs and back sections. Mayonnaise: In a food processor add the eggs, garlic, lemon juice, and Dijon mustard and pulse until smooth. Slowly add the canola oil pulsing until emulsified. Pour the mayonnaise into a medium bowl. Stir in the parsley, chives, crab boil seasoning, lemon zest and shallots. Fold in the crab, and season with salt and pepper, to taste. Keep the crab mixture chilled until ready to use. When ready to serve, mound the crab mixture into the slider buns. Bring a large pot of water to a boil over medium heat. Add the lemons, crab boil seasoning, onion, and kosher salt. Add the crabs and boil them for 10 minutes. Remove the crabs from the water and put them into an ice bath. Crack the crabs and remove the meat from the legs and back sections. Mayonnaise: In a food processor add the eggs, garlic, lemon juice, and Dijon mustard and pulse until smooth. Slowly add the canola oil pulsing until emulsified. Pour the mayonnaise into a medium bowl. Stir in the parsley, chives, crab boil seasoning, lemon zest and shallots. Fold in the crab, and season with salt and pepper, to taste. Keep the crab mixture chilled until ready to use. When ready to serve, mound the crab mixture into the slider buns. Cut pork and beef into 1-inch cubes. Put the cubes into a stand mixer with a grinding attachment along with the chopped onion and green pepper. Grind the mixture and transfer it to a medium bowl. Season heavily with salt and pepper and put the bowl over another bowl filled with ice. BBQ Sauce: In a medium saucepan add the garlic, habanero, ketchup, honey, Worcestershire, apple cider vinegar, garlic powder, mustard powder, salt and apricot. Bring the sauce to a simmer over low heat and cook for 5 minutes. Pour the sauce into a container and refrigerate until cold. Preheat a grill or grill pan to medium-high heat. Mix 1/2 of chilled BBQ sauce into the ground meat. Add the bread crumbs and form the mixture into 8 patties. Grill for 3 minutes per side. Put the burgers in the buns and top them with remaining BBQ sauce. Put the crab sliders and beef and pork sliders on a large serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 61765,"Julekage 3 1/2 cups all-purpose flour (see Cook's Note), plus more for dusting 1/4 cup granulated sugar
1/4 cup milk powder, such as Nestle Carnation Dry Milk Powder
One 1/4-ounce package dry active yeast
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
Kosher salt
1/2 cup warm water (120 to 130 degrees F)
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature, plus melted butter for the bowl and cake pan
2 large eggs, lightly beaten, plus 1 large egg for the egg wash
1/3 cup dried cranberries
1/3 cup golden raisins
1/3 cup chopped candied orange peel
1/3 cup slivered almonds
2 tablespoons whole milk
2 tablespoons Swedish pearl sugar
1 cup confectioners' sugar 4 to 5 teaspoons whole milk
1/4 teaspoon almond extract
Instructions: For the loaf: Combine 1 cup of the flour with the granulated sugar, milk powder, yeast, cardamom, cinnamon and 1 teaspoon of salt in the bowl of a stand mixer fitted with the paddle attachment. Pour in the hot water and mix on medium speed to a thick batter, about 2 minutes. Add the vanilla and lemon zest, then beat to combine. Add the butter and beat until it has fully worked into the dough, scraping down the sides of the bowl with a rubber spatula as needed, about 3 minutes. Pour in the beaten eggs, then beat until just combined. Switch to the dough hook. With the mixer on low speed, gradually add the remaining 2 1/2 cups of flour. Beat until the dough becomes a shaggy ball, then increase the speed to medium-high and knead until the dough is shiny and elastic, 8 to 10 minutes.
Lightly grease a large bowl with melted butter. Transfer the dough to the prepared bowl, cover tightly with plastic wrap, and let rise in a slightly warm place until the dough has double in size, about 1 1/2 hours.
Generously grease a 9-inch cake pan with melted butter. Lightly dust a work surface with flour. Punch down the dough and press it flat on the work surface. Mix the cranberries, raisins, candied orange and slivered almonds together in a small bowl, then sprinkle half of the mixture evenly on top of the dough. Fold the dough over itself, then knead until the fruit and nuts are evenly distributed. Press the dough flat again, top with the remaining fruit and nut mixture, then fold and knead again.
Gather and shape the dough into a 5 1/2-inch-diameter ball, then transfer it to the prepared cake pan. Cover loosely with plastic wrap and let rise in a slightly warm place until doubled in size, about 1 1/2 hours.
Meanwhile, preheat the oven to 375 degrees F. Whisk the milk and the remaining egg together for the egg wash.
Uncover the loaf and brush evenly with the egg wash, then sprinkle with the pearl sugar. Bake until the top is well browned and glossy, 30 to 40 minutes. The bread should sound hollow when the bottom of the loaf is tapped. Transfer to a wire rack to cool for 10 minutes, then remove from the pan to cool completely, top side up.
For the icing: Meanwhile, whisk the confectioners\u2019 sugar, 4 teaspoons of milk and the almond extract together in a medium bowl until thick and smooth. Add 1 more teaspoon of milk if the icing is too thick. Drizzle the icing over the top of the cooled loaf. Let set 5 to 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61766,"Melted Raclette Cheese with Marble Potatoes and Purslane 2 pounds assorted petit fingerling potatoes (including Purple Peruvian, Marble, Russian banana and red skinned), well washed Salt Olive oil, as needed 5 sprigs thyme 1 head garlic, split 1 1/2 sticks butter 1 pound fingerling potatoes, peeled 1 1/2 cups heavy cream 1/2 cup half-and-half, or as needed 1 ounce aged Gruyere, grated 1 1/4 teaspoon creme fraiche Salt Instructions: Serve: 1 pound raclette, thinly sliced Purslane, for garnish To make the marble potatoes: Preheat the oven to 300 degrees F. Put the potatoes in a large saucepan, cover with cold water, and generously season with salt. Bring to a boil, and strain immediately. In a baking pan, cover the potatoes completely with olive oil and add the thyme and garlic. Bake until the potatoes are tender. Let cool to room temperature and peel the potatoes with a small paring knife. To make the potato puree: In a small skillet, melt the butter over medium heat until the butter solids turn brown. Remove from the heat. Put the potatoes in a pot of salted water and bring to a boil and cook until tender. Drain. Pass the potatoes through a food mill. Add the brown butter and cream and mix to combine. Adjust the consistency with some of the half-and-half; you may not use all of it. Stir in the Gruyere and creme fraiche. Pass through a fine mesh sieve. Season to taste with salt.; To serve: Using an ovenproof plate, place a spoonful of the potato puree on each plate. Arrange a few of the whole fingerling potatoes on top of the puree. Place about 4 ounces of the raclette on top of the potatoes and flash the dish under the broiler just until the cheese bubbles. Garnish each plate with purslane. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Vermentino]

" 61767,"Red Velvet Cake Butter and flour for cake pans 2 cups sifted cake flour 1 teaspoon ground cinnamon 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsweetened cocoa (Dutch process, European style) 1/4 pound unsalted butter, at room temperature 1 1/2 cups sugar 3 eggs, lightly beaten 1 teaspoon vanilla 1 teaspoon vinegar (any kind) 1 cup buttermilk 1 tablespoon red food coloring dissolved in 2 tablespoons boiling water 1 recipe boiled icing (see below) 1/3 cup flaked dried coconut, optional Instructions: Preheat the oven to 375 degrees. Lightly butter and flour two 9-inch cake pans. Shake off excess flour. Resift the cake flour with cinnamon, baking powder, baking soda, salt and cocoa. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and mix until incorporated. Combine the vinegar, buttermilk and red food coloring. Alternately add buttermilk and flour mixture to the creamed butter, stirring well after each addition. Transfer the batter to the prepared cake pans and bake for 25 to 30 minutes or until a toothpick, when inserted in the middle, comes out dry. Remove the cakes from the oven and cool in the pans for 5 minutes. Remove from the pans and transfer to a cake rack to cool. When thoroughly cool, brush off the crumbs and ice with a boiled icing of your choice and dust with coconut if you wish. ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 61768,"Milk and Honey Tea Cake Nonstick cooking spray 1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon fine salt
2 tablespoons ground Earl Grey tea leaves 6 large eggs, room temperature, separated 1/2 cup almond milk, room temperature
1 cup sugar
1 teaspoon vanilla extract
2 cups almond milk One 14-ounce can sweetened condensed milk
1/4 teaspoon fine salt
1 tablespoon Earl Grey tea leaves
2 cups Greek yogurt, such as Fage 2 tablespoons honey
1 teaspoon lemon zest, from 1 lemon
Candy fruit slices, for garnish, optional
Instructions: For the tea cake: Position a rack in the center of the oven; preheat to 325 degrees F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray. In a medium bowl, whisk together the cake flour, baking powder, salt and tea leaves. In a large bowl, whisk together the egg yolks, almond milk, sugar and vanilla. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form, about 2 minutes. Whisk the flour mixture into the egg yolk mixture. Using a rubber spatula, gently fold in the whipped egg whites, a little at a time, until all of the egg whites are incorporated and the batter is fluffy. Pour the batter into the prepared baking pan and gently smooth the top. Bake until the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 25 minutes. Allow the cake to cool slightly while you prepare the milk syrup. For the milk syrup: In a large saucepan, combine the almond milk, condensed milk, salt and tea leaves; bring to a simmer over medium-low heat. Simmer until the mixture has thickened enough to coat the back of a spoon, 10 to 15 minutes. Strain through a fine-mesh sieve and set aside. Use a fork or wooden skewer to poke 30 to 40 holes all over the top of the cake. Slowly pour the milk syrup over the surface of the cake. Refrigerate for at least 2 hours to allow the cake to absorb the cream. For the honey-lemon whipped cream: In a medium bowl, whisk together the yogurt, honey and lemon zest. Use a spatula or spoon to gently spread the yogurt over the top of the cake. Refrigerate until ready to serve. Garnish with candy fruit slices if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61769,"Wiener's Circle Chicago Style Hot Dog 1 all-beef, natural casing, Vienna hot dog, char-broiled to perfection 1 poppy seed bun, well steamed 1 heaping teaspoon mustard 1 tablespoon green relish Fresh chopped, steaming hot, grilled onions 2 large pickle wedges 4 slices red-ripe plum tomatoes A dash celery salt Hot sport peppers, optional Instructions: Place char broiled hot dog in bun. Top with mustard, relish, onions, pickles, and tomatoes. Finish it off with a dash of celery salt. Hot sport peppers are optional. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 61770,"Halal Cart Chicken 1/3 cup fresh lemon juice (about 2 lemons) 3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon turmeric
6 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds halal boneless, skinless chicken thighs, cut into 1-inch pieces
Yellow rice, white sauce, lettuce, tomatoes and pita, for serving Instructions: Put the lemon juice, olive oil, paprika, cumin, coriander, allspice, turmeric, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and stir to combine. Add the chicken and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 30 minutes and up to 6 hours. Heat a large cast-iron skillet over medium-high heat. Add the chicken in batches, making sure not to overcrowd the skillet. Spread the chicken in a single layer and cook, without stirring, 5 to 7 minutes. Stir the chicken, then continue to cook until the chicken is fully cooked, golden and caramelized on all sides, another 5 minutes. Transfer to a plate. Repeat with the remaining chicken. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 61771,"Baked Brown Rice 1 1/2 cups brown rice, medium or short grain 2 1/2 cups water 1 tablespoon unsalted butter 1 teaspoon kosher salt Instructions: Preheat the oven to 375 degrees F. Place the rice into an 8-inch square glass baking dish. Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61772,"Spiced Ni?oise Salad Kosher salt 8 ounces green beans, trimmed 3 large eggs 1 to 2 tablespoons harissa, to taste 1/2 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice Freshly ground pepper 1/4 cup extra-virgin olive oil 1 15-ounce can chickpeas, drained and rinsed 1 cup cherry tomatoes, halved 2 hearts romaine lettuce, chopped 2 5-ounce cans oil-packed tuna, drained 12 pitted kalamata olives, halved 2 pieces flatbread, toasted and cut into wedges Instructions: Bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 2 to 3 minutes. Remove with tongs and transfer to a large bowl of ice water to stop the cooking; reserve the pan of water. When the green beans are completely cooled, remove and pat dry with paper towels. Return the water to a gentle simmer. Carefully add the eggs and cook 10 minutes, then drain and rinse under cold water. Peel the hard-boiled eggs and cut into wedges. Meanwhile, whisk the harissa, 1 tablespoon water, the lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly whisk in the olive oil until smooth. Stir in the chickpeas and tomatoes and let marinate 10 minutes; season with salt. Divide the romaine among bowls. Top with the marinated chickpea mixture, green beans, tuna, eggs and olives. Drizzle with any remaining dressing from the bowl. Serve with the flatbread. ","[Rhone Blends, Tempranillo, Garnacha, Vermentino]

" 61773,"Balsamic Sweet Potatoes 3 lbs. sweet potatoes 2 Tbs. STAR Balsamic Vinegar 1 Tbs. chopped fresh thyme 3 Tbs. STAR Extra Virgin Olive Oil Salt and pepper to taste Instructions: Pierce potatoes in several places with fork. Place on baking sheet and bake at 425 degrees F until soft, about 1 hour, depending on size. When cool enough to handle, peel potatoes and place in large bowl. Add remaining ingredients and mash until smooth.; ","[Barolo, Barbaresco, Chianti, Tempranillo]" 61774,"Chocolate-Almond Butter Thumbprint Cookies 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup smooth, unsweetened almond butter 1/2 cup packed light brown sugar 1/3 cup plus 3 tablespoons granulated sugar 1 large egg 2 teaspoons pure vanilla extract 1/3 cup sliced, skin-on almonds, coarsely chopped 5 ounces semisweet chocolate, finely chopped 1/2 cup heavy cream
Instructions: For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper. Whisk together the flour, baking powder and salt in a medium bowl and set aside. Combine the butter and almond butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until smooth and combined. Scrape down the sides of the bowl. Add the brown sugar and 1/3 cup of the granulated sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Adjust the speed to medium-low and add the flour in two batches, mixing until just incorporated. Combine the chopped almonds and the remaining 3 tablespoons granulated sugar in a small bowl. Scoop out even tablespoons of cookie dough, roll into balls and then dredge in the almond-sugar mixture. Space the balls about 2 inches apart on the prepared baking sheets. Bake until the cookies appear dry and slightly cracked on the top and golden brown on the bottom, 10 to 12 minutes. Use the rounded side of a teaspoon to make an indentation in the center of each cookie. Let them cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely. For the chocolate ganache filling: While the cookies cool, combine the chocolate and heavy cream in a microwave-safe bowl and heat for 45 second increments, stirring well between each, until smooth. Let cool completely at room temperature. Fill a pastry bag fitted with a medium star tip with the chocolate ganache. Pipe about 1 teaspoon of the ganache into the center of each cookie. Serve, or refrigerate in an airtight container for up to 3 days. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 61775,"West 52nd Street Steak Sandwich 1-1/2 pounds grilled medium-rare steak, preferably strip, Porterhouse, or hanger 3/4 pound Saga blue cheese 6 crusty rolls, such as Portuguese or country sourdough, split in half lengthwise 1/3 cup Dijon mustard Kosher salt and freshly ground black pepper, to taste ROASTED SHALLOTS (recipe follows), roughly chopped 4-1/2 cups loosely packed watercress, washed and dried 18 shallots (about 1 3/4 pounds), unpeeled 1/4 cup extra-virgin olive oil 1 tablespoon kosher salt, plus more to taste Freshly ground black pepper Instructions: Preheat a broiler. Slice the steak into 1/4-inch thick slices. Slice the cheese into 12 pieces. Set the rolls, cut side-up on a baking sheet and toast under the broiler. Set the tops of the rolls aside. Slather the bottom halves of the rolls with half the mustard and top with the slices of steak, overlapping them slightly. Season with salt and pepper. Cover with 2 slices of cheese. Broil the open-faced sandwiches until the cheese is lightly browned and melted, about 1 minute. Transfer the sandwiches to the work surface. Top each sandwich with an equal portion of the roasted shallots and about 3/4 cup of the watercress. Slather the tops of the rolls with the remaining mustard and cover the sandwiches. Slice the sandwiches in half crosswise. Serve immediately. Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with the oil and salt, and season generously with pepper. Transfer to an aluminum foil-lined baking sheet and spread out in a single layer. Bake until the shallots? skins are somewhat charred and crispy and the flesh is very tender, about 40 minutes. Remove from the oven and allow to cool slightly. Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste. Serve with roasted beef, chicken, or on steak sandwiches. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 61776,"Maple Pecan Present Cookies with Penuche Icing 2 1/2 cups all-purpose flour, plus more for flouring work surface 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1/2 cup packed light brown sugar 1 teaspoon maple extract 2 large eggs 1/2 cup packed light brown sugar 1/4 cup (4 tablespoons) unsalted butter 1/4 cup milk 1 1/2 to 2 cups confectioners' sugar 3/4 cup pecans, chopped, optional Royal icing, for detailing, optional Instructions: For the cookies: In a medium bowl, whisk together the flour, baking powder and salt. In a separate large bowl using an electric mixer, beat together the butter, granulated sugar and brown sugar, mixing until pale yellow and fluffy, 3 minutes. Add in the maple extract and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well.
Transfer the dough to a floured work surface, divide into two disks, wrap in plastic and chill in the refrigerator for about an hour.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Working with one disk at a time, roll out the dough to 1/4-inch thickness. Cut out present shapes with the cookie cutter and place the cookies 2 inches apart on the prepared baking sheets. Re-roll the scraps to get as many cookies as possible, returning the dough to the refrigerator to chill if necessary.
Bake just until the edges start to brown, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning.) Transfer the cookies to a wire rack and let cool.
For the penuche icing: In a small saucepan , combine the brown sugar and butter and set over medium-high heat. Bring to a boil and cook until slightly thickened, about 1 minute. Let cool for 10 minutes. Slowly add the milk and whisk until smooth. Slowly whisk in the confectioners' sugar until the frosting reaches the desired consistency.
Spread the penuche icing over the cookies and sprinkle with the chopped pecans if using. Add royal icing detailing, such as a bow, if desired. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 61777,"Slow Cooker Jambalaya 1 pound boneless skinless chicken breasts, cut into 1-inch cubes 1/2 pound andouille sausage, diced 1 (28-ounce) can diced tomatoes 1 medium onion, chopped 1 green bell pepper, seeded and chopped 1 stalk celery, chopped 1 cup reduced-sodium chicken broth 2 teaspoons dried oregano 2 teaspoons Cajun or Creole seasoning 1 teaspoon hot sauce 2 bay leaves 1/2 teaspoon dried thyme 1 pound frozen peeled and cooked shrimp, thawed 2 cups cooked rice Instructions: In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice. ","[Chardonnay, Sauvignon Blanc, Merlot, Pinot Grigio]" 61778,"Toasted Almond Broccoli 4 tablespoons sliced almonds 1/2 pound broccoli florets (4 cups) 2 teaspoons olive oil Salt and freshly ground black pepper Instructions: Heat a nonstick skillet on medium heat and add almonds. (This can be done in the same skillet used for the chicken.) Saute 1 minute or until almonds are golden, not brown. Remove and set aside. Steam the broccoli in a collapsible steamer, set up in a pot filled with 1 inch of water. Alternatively, place broccoli in a microwave-safe bowl and microwave on high for 4 minutes. Remove and add oil and salt and pepper, to taste. Toss well. Sprinkle almonds on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61779,"7-Layer Taco Bundt Dip 1 pound 80/20 ground beef 1 tablespoon tomato paste 2 tablespoons taco seasoning Kosher salt and freshly ground black pepper One 16-ounce can refried beans 16 ounces sour cream 1/2 head iceberg lettuce, sliced 2 tomatoes, chopped 16 ounces guacamole One 16-ounce jar salsa con queso Salsa, for serving Tortilla chips, for serving Instructions: Line a 12-cup bundt pan with plastic wrap and press the wrap into the bottom and sides to fit snugly. Put the ground beef, taco seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium heat and cook, breaking up the meat, until browned, 8 to 10 minutes. Drain the grease, transfer to a bowl and let cool for about 15 minutes. Put the refried beans in a small saucepan over medium heat and cook, stirring frequently, until warm and bubbly, 2 to 3 minutes. Stir in about 1/3 cup of the sour cream, season with salt and pepper and cook until creamy, 1 minute. Let cool for about 15 minutes. Add the ground beef to the bundt pan, then the refried beans. Top with the lettuce. Put the remaining sour cream in a pastry bag and pipe it over the lettuce until completely covered. Top with the tomatoes and gently press to create an even later. Top with the guacamole and cover with plastic wrap, smoothing the sheet on the surface of the guacamole without any air pockets. Refrigerate for 2 hours. Place a large serving dish on top of the bundt pan. Tap the top of the bundt pan several times. Invert the dip onto the serving dish and remove the plastic wrap. Drizzle the salsa con queso on the top and sides of the dip. Put the salsa in a small glass and place in the hole in the center of the dip. Place tortilla chips around the dip for serving. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 61780,"Toraji Namul (Bellflower Root Salad) 1 cup dried toraji (bellflower roots) 1 tablespoon salt 1/4 teaspoon Korean red pepper powder 1/2 teaspoon kochujang (Korean red pepper paste) 1 teaspoon honey 1 teaspoon vinegar 1 teaspoon toasted sesame seeds Instructions: In a bowl, soak the roots in water overnight, rinse, and squeeze dry. Tear the roots into long, thin strips, using a paring knife. Rub 1 tablespoon salt into the roots using your hands to remove the bitterness of the roots. Rinse with water and squeeze out excess water. In a bowl, combine the roots with the remaining ingredients. Mix well. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61781,"Edible Peanut Butter Cookie Dough 6 tablespoons unsalted butter, at room temperature 1/3 cup creamy peanut butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour, toasted 1/2 cup milk 1/2 cup chopped honey-roasted peanuts Instructions: Beat the butter, peanut butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes. Reduce the speed to low, add the toasted flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the peanuts. Refrigerate at least 1 hour or overnight. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 61782,"Eggplant Donuts 1 eggplant Olive oil, for brushing
Butter, for greasing pan 1 3/4 cups all-purpose flour, plus more for coating pan 2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1 1/2 cups milk
1/2 cup vegetable oil
1/2 cup dark brown sugar
1 egg
3 tablespoons unsalted butter, melted 1/2 cup granulated sugar
1 tablespoon cinnamon
Instructions: Preheat the oven to 400 degrees F. For the eggplant donuts: Halve the eggplant lengthwise, score diagonally and generously brush with olive oil to coat the flesh. Put on a baking pan cut-side up and roast until soft, about 45 minutes. Set aside. Lower the oven temperature to 350 degrees F. Grease donut hole or mini muffin pans with butter, then coat with flour. Combine the flour, baking powder, cinnamon, ginger and salt in a large bowl. In a separate bowl, whisk together the milk, vegetable oil, brown sugar and egg until smooth. Remove the roasted eggplant flesh from the skin and mash. Mix the mashed eggplant into the wet ingredients. Add the dry ingredients to the wet and mix until combined. Using a small scoop, fill each donut hole mold three-quarters full. Bake until an inserted toothpick comes out clean, 15 to 20 minutes. For the cinnamon-sugar coating: Put the melted butter in a bowl. Combine the granulated sugar and cinnamon in another bowl. Remove the donuts from the pan and dip each in the melted butter. Roll in the cinnamon sugar to coat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61783,"Onion Tart 1 cup flour 1 teaspoon sugar 1 teaspoon salt 6 ounces unsalted English butter, chilled and diced 1 egg 1 tablespoon single cream 6 ounces English butter 10 onions, diced small 1 teaspoon salt 1 teaspoon pepper 3 eggs 1 cup double cream 5 1/2 ounces Blue Wensleydale cheese Instructions: Preheat oven to 350 degrees F. Sift flour, sugar and salt into a bowl. Rub in the diced butter until the mixture resembles bread crumbs. Combine the mixture with the egg and cream. Melt the butter in a saute pan, add onions, salt and pepper. Cook onions until soft and golden in color. Grease a deep 12-inch flan tin, and line with grease-proof paper. Roll out pastry so that it is larger than the flan tin and bake blind for 10 minutes. Trim pastry edges and leave to cool. Strain the juice from the onion mixture and fill the pastry case. Whisk the eggs and cream together and pour over the onions. Grate the cheese over the top and place in oven for a further 30 minutes or until the egg mixture is set. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61784,"Kir Royale Creme de Cassis liqueur Champagne, chilled Instructions: Pour 1 teaspoon of cassis into each of 6 Champagne glasses and then fill each glass with Champagne. Serve immediately. ",[Champagne] 61785,"Citrus Pork Quesadilla 2 pounds salsa tomatoes 1 yellow onion
One 7-ounce can chipotles in adobo
1 ounce whole cloves
4 ounces fresh cilantro 2 ounces fresh lime juice
1 ounce salt
2 cups blended oil 1 cup peeled cloves garlic, whole
1 cup fresh oregano, picked
1 cup fresh thyme 1/2 cup lime juice
1/2 cup fresh squeezed orange juice
1/2 cup white vinegar
2 ounces ground cumin
2 Scotch bonnet chiles 1 large onion, rough chopped One pork butt, cut into 1-inch cubes 3 ounces salt
1 ounce ground black pepper
16 ounces sour cream 2 ounces half-and-half
1 tablespoon fresh squeezed lime juice
1 teaspoon ground cumin
1 teaspoon salt
1 pound whole guajillo chiles 1/2 gallon rice wine vinegar
2 pounds brown sugar
6 pounds red onion, quartered 1 quart red wine vinegar
1 ounce salt
1 ounce sugar
1 quart ice
24 ounces shredded Monterey Jack cheese Six 10-inch flour tortilla
Butter, for greasing the skillet Instructions: For the chipotle sauce: Boil the whole tomatoes and whole onion in a large pot covered with water for 5 minutes. Blend the chipotles in adobo and 1 ounce water in blender, then set aside. Peel tomato, then add to a food processor along with the onion, cloves and cilantro and blend until slightly chunky. Combine the salsa, chipotle and water, lime juice and salt in a mixing bowl, then fold together. For the citrus pork marinade: Blend the oil, garlic, oregano, thyme, lime juice, orange juice, vinegar, cumin, chiles and onion with a blender until smooth. For the citrus pork: Sprinkle pork with salt and pepper in a bowl or bag. Add 1 pint marinade (save remainder for another use) and stir together, then refrigerate overnight. Transfer to a 22-quart pressure cooker and cover with enough water that all the pork is covered. Massage the meat to allow water everywhere. Cook at high pressure for 20 minutes. Release the pressure and divide into 3 portions. For the crema: Whisk together the sour cream, half-and-half, lime juice, cumin and salt in a bowl until smooth. For the guajillo glaze: Remove stems of chiles, then put the chiles in a pot with the rice wine vinegar and bring to a boil on high heat. Cook for 5 minutes, then add brown sugar and cook until the sugar is dissolved. Turn off the heat and blend with an immersion blender, then again in a blender, until smooth. Strain through a chinois. For the pickled red onions: Slice onions 1/4-inch thick. Place red wine vinegar, salt and sugar in a saucepot and simmer until the salt and sugar are dissolved. Take off the heat, then add the red onions. Immediately add ice, then mix thoroughly and place in the fridge to cool down. For the citrus pork quesadilla: Put some cheese and 3 ounces citrus pork on a tortilla. Pan-fry in a greased skillet until cheese is melted, 3 minutes per side. Add 1 ounce chipotle sauce and 1 ounce pickled red onion. Drizzle 1 tablespoon guajillo glaze and 1 tablespoon crema over the top. Fold, cut in half, and ENJOY! Repeat with the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 61786,"Sweet Potato Tsimis 2 pounds sweet potatoes 1/4 cup honey 2 tablespoons unsalted butter 2 tablespoons molasses 1/2 teaspoon ground cinnamon Freshly ground black pepper 1/2 cup coarsely chopped pecans, lightly toasted in a 350 degree F oven for 4 minutes 1 envelope gelatin 1/4 cup water, plus 1/4 1/4 cup light corn syrup, plus 1/4 cup 3/4 cup sugar Flour, for dusting the pan 1/2 teaspoon vanilla extract 1/2 teaspoon dark rum Instructions: Preheat oven to 375 degrees F. Bake the sweet potatoes for 45 minutes. When cool enough to handle, skin potatoes, and mash together with the honey, butter, molasses, cinnamon, and pepper. Transfer mixture to a 2-quart casserole. Sprinkle on the pecans. Make Marshmallows: In a small bowl, soften the gelatin by stirring it into 1/4 cup of the water. Set aside. In a small saucepan, fitted with a candy thermometer, bring the remaining 1/4 cup of water, a 1/4 cup of corn syrup, and the sugar to 240 degrees F (soft ball stage). In the meantime, put the remaining 1/4 cup of corn syrup, vanilla, and rum in the bowl of an electric mixer fitted with the whisk attachment. Add the hot syrup to the bowl and whisk at high speed for 3 to 5 minutes until thickened. Set the gelatin over simmering water to melt. Add the gelatin to the syrup and continue whisking for 6 more minutes until white, fluffy and stiffened. Top the casserole with a layer of marshmallow and bake at 350 degrees for 20 minutes, until heated through and browned on top. Cook's Note: Got extra marshmallow? This should be your biggest problem. Spread a 1/8-inch coating of all-purpose flour on a baking sheet. Pipe out 1-inch rounds of marshmallow onto the flour. They will spread a little, so leave room. The marshmallows will be set in 20 minutes. Marshmallows are sticky. Dip your fingers in flour before handling. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 61787,"Hamburgers 10 ounces ground sirloin 10 ounces ground chuck Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 4 slices cheese, such as cheddar, American, Saga blue cheese, and Swiss (optional) 4 soft hamburger-style buns, split 4 slices beefsteak tomatoes (optional) Assorted lettuces and greens, such as iceberg, romaine, or watercress Assorted mustards, such as whole-grained, Dijon, or French's (optional) Mayonnaise (optional) Ketchup (optional) 8 slices cooked, crisp bacon (optional) Instructions: Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment-lined baking sheet. Spread the meat out and season it generously with salt and pepper. Preheat the oven to 475 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven. Divide the meat into 4 portions (about 5 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from one hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 inches wide and 1-inch-thick. Preheat a large cast-iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes the first side, and 1 minute the second side. Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 5 minutes for very rare (blue), 6 to 7 minutes for rare, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt. Transfer the hamburgers to a plate let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 61788,"Clams in a Cataplana Casa Velha 3 medium Spanish onions, peeled and sliced thin 3 large garlic cloves, peeled and minced 2 large sweet green bell peppers, cored, seeded, and cut in thin strips 1/4 cup olive oil 1 large dried bay leaf, crumbled 1 (16-ounce) can water-packed tomatoes (do not drain) 1 (6-ounce) can tomato sauce 2 ounces lean prosciutto, cut into small dice 1/4 pound lean smoked ham, cut into small dice 1/4 pound chourico, chorizo, or pepperoni, cut into small dice 4 dozen uniformly small clams in the shell, scrubbed clean 1/2 cup dry white wine 1/4 cup coarsely chopped fresh flat-leaf parsley Accompaniment: Pao or other rough country bread Instructions: Meanwhile, prepare the sauce: Cook the onions, garlic, and green peppers in the oil in a large heavy skillet over moderate heat for 8 to 10 minutes, or until limp and golden. Add the bay leaf, tomatoes, and their juice. Break up any large clumps of tomatoes, bring mixture to a simmer, cover and cook slowly for 30 minutes; add the tomato sauce, prosciutto, smoked ham, and chourico; cover, and cook 30 minutes longer. The sauce can be made as much as 2 days ahead of time but do not buy the clams until the day you plan to serve the cataplana. The sauce should be covered and refrigerated until you are ready to proceed.
To assemble the cataplana: Spoon 1/2 the tomato mixture into the bottom of a very large cataplana pot, and bring to a simmer over moderate heat. Adjust the heat so that the mixture barely boils, arrange the clams on top, spoon in the remaining tomato sauce and wine, cover tightly, cook 10 minutes over moderately low heat, do not lift cover. Open the cataplana or kettle, scatter the parsley evenly on top, and then toss the clams lightly. If clams have not opened, cover and cook slowly for 5 to 10 minutes longer or until the clams open. Discard any that do not.
Carry the cataplana or kettle to the table, take off lid, and ladle into large soup plates. Cook's note: Types of small clams to use are West Coast butter clams or small Littleneck clams. Also, be sure to put out a large bowl for empty clamshells. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 61789,"Herb Crusted Beef Tenderloin 2 pounds center cut beef tenderloin, trimmed 1/4 cup olive oil 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh Italian parsley 2 teaspoons chopped fresh thyme leaves 2 teaspoons minced garlic 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper Potato Flan, recipe follows 1 cup Red Onion Marmalade, recipe follows 1 tablespoon unsalted butter 3 tablespoons minced garlic 9 Yukon Gold potatoes, very thinly sliced (about 3 pounds) 1/2 pound gruyere, grated 3 eggs 1 1/2 cups heavy cream 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon grated nutmeg 2 tablespoons olive oil 1 1/2 pounds red onion, thinly sliced 1/4 cup plus 2 tablespoons sugar 1 1/2 teaspoons kosher salt 1/2 cup ruby port 1/2 cup red wine vinegar 1 1/2 teaspoons chopped fresh thyme Instructions: Preheat the oven to 400 degrees F. Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper. Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing. Preheat the oven to 375 degrees F. Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used. Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top). Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes. In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 61790,"Sheet Pan Petit Fours Nonstick baking spray, for the baking sheet 4 large eggs, cold (see Cook's Note)
1 cup sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, melted and cooled to room temperature
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour, sifted (see Cook's Note)
10 ounces white chocolate, finely chopped 1/2 cup heavy cream
Gel food color, in desired color
Sprinkles, in desired color
Instructions: For the cake: Position an oven rack in the center of the oven and preheat to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside. Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with a whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from the whisk), about 10 minutes (see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly using the spatula, using broad, gentle strokes to keep the batter airy.
Bake, rotating the pan halfway through, until the top is lightly golden, 15 to 18 minutes. Cool in the sheet pan for 10 minutes, then invert onto a wire rack and cool completely.
Punch out about 80 mini cakes using a 1 1/2-inch-diameter round cookie cutter. (Store the scraps in an airtight container and enjoy as a snack.)
For the ganache: Bring the cream to a simmer in a small saucepan over medium heat. Place the white chocolate in the bowl of a stand mixer and pour the hot cream over it. Stir until the chocolate is melted and smooth using a heatproof rubber spatula. Mix in enough food coloring until the desired color is achieved. Place the bowl in the refrigerator until cooled, about 20 minutes. Return to the stand mixer fitted with a whisk attachment and whip on medium-high speed until light and fluffy, about 3 minutes.
Put the ganache in a pastry bag fitted with a medium round tip. Pipe 1 heaping teaspoon of ganache onto half the cake rounds. Top each with the remaining cake rounds. Pipe the top of each cake with 1 heaping teaspoon of ganache, then top with a pinch of sprinkles.
Serve immediately or store in an airtight container up to 1 day.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 61791,"Cone-oli 1 1/4 cups ricotta cheese 1/4 cup cream cheese, at room temperature 1/3 cup confectioners' sugar, plus more for dusting 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1 teaspoon finely grated orange zest 1/3 cup finely chopped bittersweet or semisweet chocolate (about 2 ounces) 6 sugar cones 2 tablespoons finely chopped pistachios Instructions: Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain. Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 tablespoons chopped chocolate. Cover and refrigerate until thick and cold, at least 1 hour. Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture. Dust the cones with confectioners' sugar. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 61792,"Veal and Lemon Saltimbocca 4 veal chops, pounded 1/2 to 1/4-inch thick 4 thin lemon slices 4 sage leaves, plus 1 teaspoon finely chopped 4 large slices prosciutto 3 tablespoons olive oil 1/2 cup white wine 1/2 cup chicken broth 1 (14.5 can) whole tomatoes, drained and chopped 1/2 cup cream 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with 1 leaf of sage. Lay a large piece of prosciutto on each chop and press to seal. Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside. Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage. Serve immediately. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 61793,"Apple Spice Cake with Cream Cheese Icing 1/2 stick butter, plus extra for loaf pan 3 Granny Smith apples, peeled and cored, cut into 1/2-inch dice and tossed with a little lemon juice 1/2 lemon, juiced 1 cup apple cider 1 3/4 cups all-purpose flour, plus extra for loaf pan 1 teaspoon ground cinnamon 1 teaspoon baking soda 3 or 4 grates fresh nutmeg (about 1/2 teaspoon) 3/4 cup brown sugar 3/4 cup sugar Pinch kosher salt 1 egg 1 teaspoon vanilla extract 1/2 cup toasted and chopped walnuts 1/2 cup golden raisins Cream Cheese Icing, recipe follows One 8-ounce package cream cheese, at room temperature 1 stick butter, at room temperature 1 cup powdered sugar 1 teaspoon vanilla extract 1/2 lemon, juiced Instructions: Preheat the oven to 350 degrees F. Melt the butter in a large saute pan over medium heat. Toss in the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the mixture to a food processor and pulse into a coarse paste. Reserve. In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add the pureed apples, the egg and vanilla. Stir to combine. Toss in the walnuts and raisins. Butter and flour a loaf pan. Pour the batter into the prepared pan and put it in the preheated oven. Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes. Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely. Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve. Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 61794,"French Onion Burgers 1 pound ground beef 1 can (10 1/2 ounces) Campbell's? Condensed French Onion Soup 4 slices cheese 4 Pepperidge Farm? Classic Sandwich Buns with Sesame Seeds, split Instructions: Shape the beef into 4 (1/2-inch-thick) burgers. Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat. Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until desired doneness. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping. Serving Suggestion: Serve with romaine salad tossed with fresh basil and Italian salad dressing. For dessert, serve orange slices. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 61795,"Mushroom Duxelle 3 tablespoons olive oil 1 pound wild mushrooms, cleaned, stemmed, and chopped 1/4 cup minced shallots 2 tablespoons minced garlic 1 cup port wine Salt and black pepper 1 deboned quail, carcass remove and skin in tact Instructions: In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely. Season the entire quail with Essence. Stuff the quail with the duxelle and set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 61796,"Rum Swizzle 4 ounces rum 4 ounces amber rum 2 ounces apricot brandy 2 lemons, juiced 5 ounces pineapple juice 5 ounces orange juice 2 ounces sugar syrup 6 dashes bitters Instructions: Fill a large pitcher with cracked ice. Add all ingredients to pitcher and shake vigorously until frothing head appears. Strain into cocktail glasses ","[Rum, Brandy, Orange Juice, Pineapple Juice]" 61797,"Roasted cl-Lime Chicken 1 (5 pound) chicken 5 medium serrano chiles, seeded and finely chopped 5 medium garlic cloves, finely chopped 2 tablespoons freshly squeezed lime juice 5 teaspoons kosher salt 1 tablespoon freshly grated lime zest 1 tablespoon vegetable oil Instructions: Heat oven to 400 degrees F and arrange a rack in the middle. Pat chicken dry with paper towels. Remove necks and any innards from the cavities and discard. To spatchcock, use a sharp pair of poultry shears or kitchen scissors to cut along the backbone; remove and discard. Place chicken, breast-side up, and press down to flatten it to it is lying completely flat. Combine remaining ingredients in a small bowl and mix until evenly combined. Season and adjust flavor as desired. Loosen the skin from the breast and legs of the chicken and, using your clean hands, spread 1/2 of the mixture underneath. Rub the remaining mixture all over the outside of the chicken. Set aside while oven heats up, at least 20 minutes. Lay chicken in a roasting pan or baking dish fitted with a rack and roast until cooked an instant read thermometer inserted into the thigh registers 165 degrees F, about 50 to 60 minutes; let sit at least 10 minutes before carving. Serve with pan juices. ","[Syrah, Malbec, Tempranillo, Garnacha]" 61798,"Perfect French Fries 5 pounds russet potatoes Vegetable or peanut oil, for frying Sea salt Instructions: Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
Sprinkle with sea salt and dive in! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61799,"Marinated Shrimp with Orange 3 pounds large raw shrimp, peeled and deveined 4 oranges, peeled and sectioned 2 to 3 medium white onions, sliced 1 to 1 1/2 cups cider vinegar 1 cup vegetable oil 2/3 cup fresh lemon juice 1/2 cup ketchup 2 tablespoons drained capers 2 tablespoons minced parsley 2 teaspoons salt 2 teaspoons mustard seed 1/4 teaspoon pepper 2 cloves garlic, crushed Instructions: Cook shrimp in boiling water only 2 minutes. Rinse with cold water until thoroughly chilled. Drain. Combine shrimp, oranges, and onions in a large bowl. Mix remaining ingredients and pour over shrimp mixture. Cover and refrigerate 8 hours or overnight, stirring occasionally. Drain and serve on a bed of lettuce or in individual shells. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 61800,"Italian-style Macaroni and Cheese 1 package macaroni and cheese mix 2 tablespoons butter 1 cup Italian-style breadcrumbs Instructions: Preheat oven to 350 degrees F. Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish. Melt butter in a medium bowl on low power in the microwave. Add breadcrumbs to bowl and toss to combine with butter. Sprinkle breadcrumb mixture over top of macaroni and cheese. Place in oven and bake for 10 to 15 minutes, or until browned on top. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 61801,"Chicken Waterzooi 1 whole large chicken 4 carrots 3 celery stalks 4 shallots or small onions Parsley 1 sprig fresh thyme 1 bay leaf Salt and freshly ground black pepper 2 leeks 400 grams mushrooms (about 14 ounces) 4 egg yolks 1 cup cream 1 lemon, juiced 2 tablespoon butter Pinch nutmeg Instructions: Preparation for the stock: Place the chicken in a pot of water, covering the chicken entirely. Add 2 carrots, 2 celery stalks, and 1 onion, cut into approximately 1-inch pieces. Add parsley, thyme and a bay leaf and poach until chicken is cooked. Add salt and pepper, to taste. Cut the remaining carrots, celery, onions into 1-inch sticks and place them in a saucepan with water to cover. Cut the leeks into 1-inch sticks, slice the mushrooms and add to saucepan. Parboil vegetables in salted water. Take out the chicken when poached (no red color must be seen under the skin) and discard vegetables from stock. Strain the chicken stock through a fine sieve. Take the skin off of the chicken and cut chicken into 8 pieces. Put the chicken and the parboiled vegetables into the stock. Mix the egg yolks with the cream and add to the stock. Add the lemon juice and butter. Season with salt, pepper and nutmeg. Serve in soup plates with boiled potatoes or white steamed rice. ","[Burgundy, Chardonnay, Sauvignon Blanc, Riesling]" 61802,"Spicy Cinnamon Brownies with Salted Peanut Butter Icing Nonstick cooking spray, for greasing the baking pan 12 ounces (3 sticks) unsalted butter
10 ounces dark chocolate, chopped (or dark chocolate pistoles)
2 teaspoons ground cinnamon
1 teaspoon ground Aleppo pepper
1 teaspoon chili powder
6 large eggs
2 cups granulated sugar
1 cup dark brown sugar
2 teaspoons vanilla paste
1/2 teaspoon kosher salt
2 cups cake flour, sifted
4 ounces cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature
1 cup smooth peanut butter 1 cup confectioners' sugar
1 1/2 teaspoons kosher salt
Cocoa powder, for garnish
Instructions: For the brownies: Preheat the oven to 375 degrees F and grease a 9-by-13-inch nonstick baking pan with cooking spray. Melt the butter, chocolate, cinnamon, Aleppo pepper and chili powder together in the top of a double boiler or in the microwave (for 4 minutes). Stir with a rubber spatula until all the chocolate is melted. Remove from the heat and cool to room temperature. Combine the eggs, granulated sugar, brown sugar and vanilla paste in a stand mixer fitted with the whisk attachment. Whip on high speed until the mixture becomes pale and pulls ribbons when the whisk is run through it, 2 to 3 minutes. Fold the melted chocolate into the egg mixture with a rubber spatula, gently stirring from bottom to top until the chocolate is fully incorporated. Add the salt to the cake flour, then fold half of the flour into the egg and chocolate mixture until thoroughly combined. Fold in the remaining flour. Pour the batter into the prepared baking pan making sure the batter is level and evenly spread in the pan. Bake until a cake tester comes out clean when placed in the center, 25 to 30 minutes. Let cool completely. For the icing: Combine the cream cheese, butter, peanut butter, confectioners' sugar and salt in a large bowl with an electric mixer for 2 minutes. Wipe down the sides and the bottom of the bowl with a rubber spatula. Spread the icing on top of the brownies in an even layer. Dust with cocoa powder, then cut and serve. Alternately, place the icing in a piping bag and pipe icing stars on top. Dust with cocoa powder, then cut and serve. ","[Syrah, Zinfandel, Tempranillo, Barolo]

" 61803,"Zha Leung 1/2 cup rice flour 1/4 cup tapioca starch 1/4 cup light soy sauce 1 tablespoon sugar 1/4 teaspoon sesame oil 2 to 3 refrigerated or frozen fried dough sticks (each about 10 inches long; see Cook\u2019s Note) Vegetable oil, for the pans 2 small scallions, trimmed and thinly sliced Instructions: Preheat the oven or a toaster oven to 350 degrees F. Whisk the rice flour and tapioca starch in a medium bowl. Slowly add 1 1/2 cups room temperature water, whisking continuously, until a smooth yet loose mixture forms. Try to break up any little lumps and be sure to mix in any flour on the sides of the bowl. Let sit for 20 minutes. Meanwhile, heat the soy sauce, sugar and 1 tablespoon water in a small saucepan over low heat, whisking occasionally, until the sugar has dissolved, about 2 minutes. Stir in the sesame oil. Set aside. Split the fried dough sticks in half lengthwise, then cut the halves into 4-inch logs to make 10 logs. Place the logs on a baking sheet lined with a cooling rack. Bake until completely warmed through and crispy, about 2 minutes. Remove and let cool slightly. Set a steamer rack in a large wok or wide pot and fill with water up to the rack, about 2 inches. Bring to a full boil over high heat with the lid on. Generously grease two 8-inch nonstick round metal cake pans with vegetable oil, about 2 teaspoons. Set one aside. Add the scallions to the batter, then give it a nice whisk to make sure it is fully combined. You will have to whisk the batter each time before making a batch. Pour 1/4 cup of batter into the prepared cake pan. It will not fully coat the bottom of the pan. Adjust the heat under the wok to medium high, carefully remove the lid and place the pan on the rack. Cover and let steam for 15 seconds. Remove the lid again and move the pan around to try to coat the bottom as much as possible; the batter should be slightly set but still loose enough to flow. Let steam for another minute. Carefully remove the lid and, using oven mitts, remove the pan to a trivet. Let sit for 30 seconds. Place 2 pieces of fried dough directly in the center of the rice noodle, creating a line down the middle. Using a silicone or plastic bench scraper or spatula, cut the rice noodle in half, creating 2 semicircles with a piece of fried dough on each side. Focusing on one rice noodle semicircle at a time, gently fold over one of the sides to cover the fried dough. Fold the remaining side directly on top, tucking the flap under the roll to hide the seam. Repeat with the remaining semicircle. Transfer to a dinner plate and use scissors to cut the roll in half crosswise, creating 2 pieces per roll. Repeat with the reserved prepared cake pan. Continue with the remaining batter and fried dough pieces, whisking the batter each time and using a clean paper towel to wipe down the pans before greasing them with vegetable oil. Otherwise, any residual batter could cause a rip. Drizzle half of the sweet soy mixture all over the rolls and serve the rest on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61804,"Apple Pie 2 1/2 cups all-purpose flour 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons cold butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water 2 tablespoons freshly squeezed lemon juice 3 pounds baking apples like Golden Delicious, Cortland, or Mutsu 2/3 cup sugar, plus more for sprinkling on pie 1/4 cup unsalted butter 1/4 teaspoon ground cinnamon Generous pinch of ground nutmeg 1 large egg, lightly beaten Instructions: Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly. In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes. Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.) Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes. Place a rack in the lower third of the oven and preheat the oven to 375 degrees F. Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes. Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61805,"Shortcut Instant Pot Lasagna 1 1/2 cups whole-milk ricotta 1 cup shredded mozzarella 1/4 cup grated Parmesan, plus extra for topping 1 tablespoon chopped fresh parsley 1 large egg Kosher salt and freshly ground black pepper One 24-ounce jar marinara sauce One 9-ounce package no-boil lasagna noodles Instructions: Add 2 cups water to a 6-quart Instant Pot? and set the rack inside with the handles folded under. Mix together the ricotta, mozzarella, Parmesan, parsley, egg, 1 teaspoon salt and a few grinds of pepper in a medium bowl to combine. Spread 1/2 cup marinara in the bottom of a 7-by-2-inch round cake pan. Break 4 lasagna noodles into large pieces and arrange in an even layer over the marinara. Spread another 1/2 cup marinara evenly over the noodles followed by a third of the ricotta mixture spread in an even layer. Top with another layer of 4 broken lasagna noodles. Repeat the process 2 more times, for 2 more layers of marinara, noodles, marinara, ricotta, noodles. Top with the remaining marinara and cover tightly with foil, making sure to wrap any excess underneath the pan so that it will fit in the pot.
Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise and finally once more in half lengthwise making a 4 1/2-inch-wide foil sling for the pan. Place the lasagna pan in the center of the sling and, lifting the two ends of the sling, lower the pan into the pot.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
Remove the lasagna from the pot and let rest 10 minutes. Carefully remove the foil (steam will be locked inside) and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 61806,"Marshmallow Paper Whites 3 green chewy fish-shaped candy 1 frosted cupcake (about 2 tablespoons frosting works best) 5 mini marshmallows Yellow sanding sugar A bit of extra frosting Instructions: Snip the fish almost to the tail, open the \leaves\ slightly, and put them on the cupcake. Snip the marshmallows in half diagonally, and press the cut sides into the sanding sugar. Press 3 marshmallow halves onto each fish, toward the tail end, using an extra dab of frosting to help them adhere if necessary. ","[Prosecco, Moscato, Vinho Verde]" 61807,"Breakfast Burritos with Mocha-Rubbed Steak, Green Eggs and Chocolate BBQ Sauce 2 tablespoons canola oil 1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 1/2 cups ketchup
1 cup chocolate stout beer
2 tablespoons dark brown sugar
1 tablespoon molasses
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle cl in adobo sauce, chopped
Kosher salt and freshly ground black pepper
2 tablespoons ancho cl powder
2 tablespoons high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut 1 tablespoon paprika
1/4 teaspoon cl de arbol or cayenne cl powder
1 ounce bittersweet chocolate, chopped
3 tablespoons ancho cl powder 1 tablespoon high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut 1 tablespoon kosher salt, plus more for seasoning 1 tablespoon ground espresso
2 teaspoons ground celery seed
2 teaspoons ground coriander
2 teaspoons dried oregano
2 teaspoons Spanish paprika
1 teaspoon ground allspice
1 teaspoon ground mustard seed
1/2 teaspoon freshly ground black pepper, plus more for seasoning
One 16-ounce New York strip steak (1 1/2 to 2 inches thick), fat trimmed
2 tablespoons canola oil
8 large eggs 4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 cup grated aged white Cheddar
3 tablespoons finely chopped fresh cilantro
1 small bunch green onions, chopped 4 large flour tortillas Sour cream, for spreading
Instructions: For the chocolate BBQ sauce: Heat the oil over medium-high heat in a medium heavy-bottomed saucepan. Add the onion and garlic and cook, stirring once or twice, until soft, 3 to 4 minutes. Add the ketchup, beer, brown sugar, molasses, mustard, vinegar, Worcestershire sauce, chipotle cl and some salt and pepper and whisk until smooth. Whisk in the ancho powder, cocoa powder, paprika and cl de arbol. Bring to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Stir in the chopped chocolate and cook, stirring occasionally, another 5 minutes. 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 to room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly-sealed container. For the steak: Stir together the ancho powder, cocoa powder, salt, espresso, celery seed, coriander, oregano, paprika, allspice, mustard seed and black pepper in a small bowl. Remove the steak from the refrigerator 20 minutes before cooking. Season the steak on both sides with salt and pepper. Rub one side with some of the rub. Store the remaining rub in an airtight container in a cool dark place for up to 2 months. Heat the canola oil in a cast-iron pan over high heat until it begins to shimmer. Add the steak rub-side down and cook until a crust forms, about 4 minutes. Turn over, reduce the heat to medium, and continue cooking, brushing with the chocolate BBQ sauce every few minutes, until the bottom is golden brown and the steak is cooked to medium-rare, 4 to 5 more minutes. Remove to a cutting board, brush with more of the sauce and let rest 10 minutes. Slice into thick slices. For the cheesy green eggs: Crack the eggs into a large bowl and whisk until light and fluffy. Melt the butter in a large nonstick skillet over medium heat. Add the eggs and cook, stirring constantly, until soft curds form. Just before the eggs are softly set, stir in some salt and pepper and the Cheddar. Remove from the heat and stir in the cilantro and green onions. For the burritos: Spread each tortilla with some sour cream. Add some chocolate BBQ sauce, cheesy green eggs, steak, salt and pepper, and more sauce if desired. Roll up into burritos and serve with additional eggs, sauce and steak on the side if desired. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 61808,"Sauerkraut Corned Beef Dip 16 ounces sour cream 1 tablespoon minced garlic 1/2 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon dill weed 1 tablespoon Worcestershire sauce 1 teaspoon caraway seed 1 cup well drained sauerkraut 1 cup corned beef (chopped finely or dried chipped beef) Instructions: Thoroughly mix all ingredients together and refrigerate overnight. Serve with rye or pumpernickel cocktail bread or crackers. ","[Riesling, Gewrztraminer, Pinot Grigio, Sparkling wine]" 61809,"Oatmeal Cookies with Peanuts, Raisins and Chocolate Chips 1 cup unsweetened coconut flakes 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 1/4 teaspoon ground nutmeg 2 sticks (1 cup) unsalted butter, at room temperature 1 1/2 cups packed light brown sugar 1/2 cup granulated sugar 2 large eggs 2 tablespoons milk 2 teaspoons pure vanilla extract 2 1/2 cups old-fashioned rolled oats 1 cup salted peanuts, coarsely chopped 3/4 cup raisins 3/4 cup semisweet chocolate chips Instructions: Preheat the oven to 375 degrees F. Spread the coconut on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes; set aside to cool. Meanwhile, whisk together the flour, baking soda, cinnamon, salt and nutmeg in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl using an electric mixer on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, peanuts, raisins, chocolate chips and toasted coconut. Drop the dough by heaping tablespoons onto ungreased baking sheets. Bake, rotating the baking sheets halfway through, until golden brown, about 12 minutes. Cool the cookies on the baking sheets for 3 to 5 minutes and then transfer to wire racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61810,"City Caesar Salad 15 anchovies 3 teaspoons cracked black peppercorns 1 1/2 cups extra virgin olive oil 1 1/2 cups freshly grated parmesan cheese 3 eggs 2/3 cup red wine vinegar 1/2 cup fresh lemon juice 3 tablespoons pureed garlic 1/4 cup dry mustard 1 tablespoon celery salt 1/2 teaspoon Tabasco 1/2 teaspoon Worcestershire sauce 1 loaf sourdough or hearty French or Italian bread, with crust, diced for croutons 7 to 8 medium heads Romaine lettuce Instructions: Combine the anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Add the grated parmesan and blend briefly to combine. Measure and reserve 1 cup for use with croutons.
Bring a small saucepan of water to a boil. Place the refrigerated eggs, one at a time, on a slotted spoon and into the boiling water. Cook 1 1/2 minutes, remove and reserve.
Place the vinegar, lemon juice, garlic, mustard, celery salt, Tabasco, Worcestershire and eggs in a large bowl, and whisk in the anchovy mixture. Whisk until well combined. The dressing may be refrigerated at this stage.
In a large bowl, combine the reserved anchovy mixture with the diced bread and toss to coat.
Heat a large dry cast-iron skillet over medium high and cook the croutons, stirring constantly, until golden and crisp. Wash and dry the lettuce and break into bitesized pieces. Place in a large salad bowl along with the dressing and toss well. Add the toasted croutons, toss again, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 61811,"Lamb and Pumpkin Bobotie 4 cups milk 2 slices white bread 5 pounds lamb shoulder, cut into small cubes 1 large onion, finely chopped 1/2 cup raisins 1/2 cup slivered almonds 4 to 5 tablespoons fresh lemon juice 2 teaspoons curry powder 1 teaspoon ground turmeric Salt and freshly ground pepper 2 tablespoons butter 2 tablespoons canola oil 3 eggs 2 bay leaves Instructions: Preheat the oven to 350 degrees F. Pour the milk into a bowl and soak the bread in the milk for 10 minutes. Put the lamb in a very large bowl. Squeeze the bread (reserve the milk) and then add the soaked bread to the lamb, along with the onion, raisins, almonds, lemon juice, curry powder, and turmeric. Season with salt and pepper. Melt the butter and oil in a large frying pan over high heat. Add the meat mixture and brown it lightly, 5 to 7 minutes. Transfer the mixture to a large casserole. Beat the eggs and reserved milk in a bowl and pour over the meat. Garnish with the bay leaves. Bake until the casserole is set, about 1 hour. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinotage, Tempranillo, GSM Blend]" 61812,"Double-0-Cinnamon Apple Breakfast Bowl 1/2 cup fat-free cottage cheese 1 no-calorie sweetener packet 1 drop vanilla extract 1/2 teaspoon ground cinnamon 1 Fuji apple, cored and cubed Cinnamon sticks, for serving, optional Instructions: Place cottage cheese in a bowl with sweetener, vanilla extract, and 1/4 teaspoon cinnamon. Mix well. Top with apple cubes, and then sprinkle with remaining 1/4 teaspoon cinnamon. Garnish with cinnamon sticks, if using. Enjoy! ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 61813,"Grilled Corn Salad with Lime Vinaigrette 6 ears corn, husks and silk removed 1 cup cherry tomatoes, halved 1 avocado, diced 1 orange bell pepper, seeded and diced 1/2 red onion, diced 1 bunch fresh cilantro, chopped 1/2 cup avocado oil 1 tablespoon honey 1 tablespoon hot sauce 1 teaspoon garlic, grated 2 limes, juiced Kosher salt and freshly ground black pepper
Instructions: Preheat the grill to high heat. Place the corn on the grill and roast, turning frequently, until the outside of the corn is lightly charred, 7 to 10 minutes. Allow the corn to cool completely. Cut the corn kernels off the cobs and dump them into a large bowl. Add the cherry tomatoes, avocado, bell pepper, onion and cilantro to the corn and toss gently to combine. Set aside. For the dressing, combine the avocado oil, honey, hot sauce, garlic, lime juice, salt and pepper in a small bowl, whisking to dissolve the honey and salt. Pour over the salad and toss gently to combine. Refrigerate until ready to serve. Serve as a side dish or with chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 61814,"Cranberry-Orange Conserve 1 quart unfiltered cranberry juice 1/4 cup apple cider 1 cup sugar 1 orange, peel cut in large strips 1 tablespoon grated ginger 2 bay leaves 1 cup toasted hazelnuts 1 tablespoon balsamic vinegar 1 pound fresh cranberries Instructions: In a medium saucepan, combine cranberry juice, apple cider, sugar, orange peel, ginger, and bay leaves. Simmer until the mixture is reduced by half, about 20 minutes. Add the nuts, vinegar, and cranberries. Continue to cook until the cranberries burst, about 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 61815,"Turkey Chili 1 pound ground turkey 1 1/2 tablespoons cooking oil 1 tablespoon paprika 3/4 tablespoon cumin 2 large cloves garlic, sliced 3/4 tablespoon salt 3/4 tablespoon black pepper 1 1/2 tablespoons cornstarch 3/4 tablespoon dried leaf oregano 4 tablespoons coarsely chopped sweet white onions 4 tablespoons coarsely chopped green chilies 1 (14 ounce) can whole stewed tomatoes 2 whole chipotle peppers in adobo sauce 1 cup fresh corn 1 cup finely chopped zucchini 1 cup chicken stock Instructions: Preferably using a cast-iron skillet, brown the turkey in the oil for 2 1/2 to 3 minutes. Add all the ingredients except the vegetables and chicken stock, and saute for 2 to 3 minutes. Add the vegetables and stock, and cook for approximately 5 to 10 minutes. Adjust seasoning to taste, and serve immediately. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 61816,"Grilled Sonoma Foie Gras with Oaxacan Mole 4-ounce portion foie gras 2 large roasted and peeled yellow peppers 2 ounces fresh pineapple diced 6 ounces prepared mole, recipe follows 3 ounces fresh chives, clipped 1 quart chicken stock 6 ounces dried mango 1/2 fresh pineapple, chopped 1/2 cup sherry 2 cinnamon sticks 1 chipotle pepper, seeded and chopped 1 white onion, peeled and chopped 6 cloves fresh garlic 1/3 cup sliced almonds 1/2 cup sesame seeds 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 4 ounces bittersweet chocolate (Callebaut) 1-ounce Worcestershire sauce 4 fried corn tortillas, cut into strips 2 tablespoons safflower oil Instructions: Preheat a charcoal grill until the coals are white hot. Score the foie gras with a sharp knife and salt the foie gras liberally with Kosher salt. Place on the grill and cover to prevent flame-ups. Turn the foie gras after 2 to 3minutes and cook on the other side until it's medium rare To serve, place the roasted peeled peppers in the center of the plate. Garnish with diced pineapple. Then, using a squirt bottle filled with mole sauce, paint the plate liberally. Place the cooked foie gras in the center of the plate, on top of the roasted peppers and garnish with the fresh Toast all dry spices and chilies until dark in a 350 degree oven. Combine all ingredients and bring to a rapid boil, reduce heat and simmer for 20 minutes. Puree all in a blender then add Kosher salt to t ","[Ribera del Duero, Napa Valley Cabernet Sauvignon, Barolo, Priorat]" 61817,"Caramel Apple Cream Pie 1 1/2 cups milk One 5.1-ounce box vanilla instant pudding mix Caramel Apple Flavor Bomb, recipe follows One 8-inch graham cracker crust 1 1/2 cups heavy cream
2 teaspoons vanilla
1 tablespoon caramel sauce
1/4 cup candied nuts, chopped
One 17-ounce jar apple butter 3/4 cup caramel sauce
1 tablespoon apple pie spice
Instructions: In a large bowl, combine the milk, pudding mix and 2/3 cup of the Caramel Apple Flavor Bomb. Whisk until well blended and the mixture starts to thicken. Pour into the crust and let set, refrigerated, for 2 hours. In a large chilled bowl, combine the heavy cream and vanilla. Whip with a hand mixer until stiff peaks form. Add 1/4 cup of the Caramel Apple Flavor Bomb and whip until combined. Spread over the top of the pie. Chill in the fridge until ready to serve. Right before serving, top with a drizzle of caramel sauce and chopped candied nuts.
In a medium bowl, combine the apple butter, caramel sauce and apple pie spice and mix until well blended. Transfer to a resealable container and store in the refrigerator for up to 2 weeks. Mix into coffee, yogurt, oatmeal, milkshakes or whipped cream to taste. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 61818,"Cornmeal-Crusted Catfish Fillets 1/4-cup yellow cornmeal 2 Tbs. all-purpose flour 1 tsp. salt 1 lb. catfish fillets 1/2 to 1-1/2 tsp. original Tabasco brand pepper sauce 2 Tbs. olive oil, divided 2 Tbs. butter, divided lemon wedges Instructions: Combine cornmeal, flour and salt on large plate. Brush catfish fillets with Tabasco sauce. Press fish into cornmeal mixture to coat well on both sides. Heat 1 tablespoon each of olive oil and butter in 12-inch skillet over medium heat. Add fillets and cook 4 minutes. With spatula, carefully turn fish. Add remaining oil and butter. Cook 4 minutes longer or until fish flakes easily when tested with a fork. Garnish with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 61819,"Beefy Cheesy Spaghetti Pie 2 tablespoons extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, finely chopped 8 ounces 90 percent lean ground beef One 15-ounce can crushed tomatoes 1/4 cup heavy cream Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
3 cups cooked cold spaghetti (about 6 ounces uncooked) 4 large eggs, beaten 1 cup cherry-size mozzarella (bocconcini or ciliegine), drained 1/4 cup grated Parmesan cheese 1/2 cup basil leaves, torn Instructions:

1. Preheat the oven to 425 degrees F. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until browned. Drain off any excess fat. Add the tomatoes and bring to a simmer. Stir in the heavy cream and season with 1 teaspoon salt and some pepper. Transfer to a bowl and reserve skillet.
2. Add the cooked spaghetti to the beef mixture and toss well. Beat the eggs and add to the pasta along with the mozzarella and Parmesan cheese. Toss well to combine.
3. Wipe out the skillet and heat the 1 tablespoon remaining oil over high heat. Add the spaghetti mixture and lightly press down. Cook until the bottom sets, about 5 minutes.
4. Transfer the skillet to the oven. Bake until set in the center and crispy around the edges, about 15 minutes. Let stand at least 5 minutes. Scatter with torn basil leaves and serve warm or at room temperature. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 61820,"Artichoke and Sun-Dried Tomato Stuffed Chicken Breast 3 tablespoons olive oil, divided 1/2 cup chopped red onion 3/4 cup chopped marinated artichoke hearts 1/2 cup chopped marinated sun-dried tomatoes 1/2 teaspoon salt 1/2 teaspoon fresh cracked black pepper 2 tablespoons minced garlic 1/2 cup white wine, divided 3 tablespoons butter, divided 1/4 cup grated Parmesan 1/2 tablespoon finely chopped Italian parsley leaves 4 boneless, skinless chicken breasts Instructions: In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley. Remove from the heat and allow to cool before stuffing the chicken breast. Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing. Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing. Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine. Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes. Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 61821,"Color-Changing Pea Flower Granita 1 cup sugar 2 tablespoons pea flower tea (see Cook's Note) 3/4 cup coconut milk 2 lemons, quartered Instructions: Put an 8-inch square glass baking dish in the freezer to chill. Combine the sugar with 2 cups water in a medium saucepot over medium-high heat. Bring to a simmer to dissolve the sugar, about 5 minutes. Remove the pot from heat, add the pea flower tea and steep until the simple syrup turns a deep indigo, about 15 minutes; strain. Cool to room temperature, about 5 minutes. Whisk the coconut milk into the syrup. Pour the mixture into the chilled baking dish and freeze for 1 hour. Rake the mixture with a fork and freeze for another hour. Rake and freeze for 1 hour more. Rake one final time before serving. Serve the granita with the lemon wedges on the side. Invite your guests to squeeze the lemon over the granita and watch the color change from a cool blue to a vibrant purple.
","[Riesling, Moscato, Vinho Verde, Prosecco]" 61822,"Spicy Cauliflower Wings 1 1/2 cups whole milk 3 large eggs 4 to 6 teaspoons Louisiana-style hot sauce, plus more for serving 2 cups all-purpose flour Kosher salt and freshly ground black pepper 1 stick unsalted butter, melted 4 teaspoons packed dark brown sugar 2 tablespoons cayenne pepper 1 tablespoon paprika 1/2 teaspoon garlic powder Vegetable oil, for deep-frying 1 large head cauliflower, trimmed and cut into 2- to 3-inch florets
Sliced pickles, for serving Hot honey, for serving Instructions: Preheat the oven to 250? F. Set a rack on a rimmed baking sheet and place in the oven. Whisk the milk, eggs and hot sauce in a medium bowl. Stir together the flour, 1 tablespoon salt and 2 teaspoons black pepper in another medium bowl. In a separate medium heatproof bowl, stir together the melted butter, brown sugar, cayenne, paprika, garlic powder and 1 teaspoon each salt and pepper. Fill a medium saucepan halfway with vegetable oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350? F. Working in batches of about 8 florets at a time, toss the cauliflower in the flour mixture, then dip in the milk mixture, then dredge again in the flour mixture, allowing the excess to fall off between each step. Fry until deep golden brown, carefully turning as needed, 6 to 8 minutes. Remove the cauliflower with a spider or a slotted spoon and transfer to the baking sheet in the oven; keep warm while you fry the remaining cauliflower.
When all the cauliflower is fried, carefully ladle about 1 cup of the frying oil into the melted butter mixture and stir. (It will sizzle slightly.) Working in batches, add the fried cauliflower to the hot spiced oil, then remove with a slotted spoon and transfer to a platter. Spoon 2 to 3 more tablespoons of the spiced oil over all the florets. Serve with pickles, hot honey and more hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 61823,"Shrimp Cacciucco Extra-virgin olive oil 1 large or 2 small onions, cut into 1/2-inch dice Kosher salt 1 fennel bulb, cut into 1/2-inch dice, fronds reserved